Lm-Bread & Pastry Production
Lm-Bread & Pastry Production
Lm-Bread & Pastry Production
***
K12 Learning Module in Basic Baking and Bakeshop Production
OBJECTIVES
At the end of this module, as a learner you are expected to:
1. Perform the task of a chef or a baker based on market needs and
demands.
2. Prepare and produce delicious quality, profitable and saleable baked
products.
3. Demonstrate understanding of concepts and principles of process and
delivery in the exploratory course in breads and pastry production.
***
As you go through this module, you will be able to assess yourself with the
characteristics and competencies before getting into the world of baking industry.
You may now set your learning goals and targets so that you will be guided
accordingly as you go through this module.
Kindly provide honest answer on each item below.
MY
MYGOALS
GOALSARE
ARETHE
THEREFLECTIONS
REFLECTIONSOF
OFWHAT
WHATI IWANT
WANTTO
TOBE.
BE.
MY
MYGOALS
GOALSARE.
ARE.
________________________________________________________
________________________________________________________
________________________________________________________
________________________________________________________
________________________________________________________
________________________________________________________
________________________________________________________
________________________________________________________
________________________________________________________
________________________________________________________
MY
MYTARGETS
TARGETSARE
ARETHE
THEMEANS
MEANSTOWARDS
TOWARDSTHE
THEACHIEVEMENT
ACHIEVEMENT
OF
MY
GOALS.
OF MY GOALS.
MY
MYTARGETS
TARGETSARE.
ARE.
________________________________________________________
________________________________________________________
________________________________________________________
________________________________________________________
________________________________________________________
________________________________________________________
________________________________________________________
________________________________________________________
________________________________________________________
________________________________________________________
PRE- ASSESSMENT
Direction: Read each statement below. Encircle the letter of the correct answer.
K12 Learning Module in Basic Baking and Bakeshop Production
1. Strong enough in dealing and solving the challenges you may undertake as you
go with running your business.
a. hard working
b. committed
c. risk taker
d. honest
2. A baker must build a good reputation; possesses the courage to do the right thing.
a. risk taker
b. reliable and has integrity
c. patient
d. committed
3. Successful business people base their work on strengths.
a. goal oriented b. hardworking
c. builds on strengths
d. patient
4. Know that in your business, personal needs, attachment to your friends, families
and relatives are set aside.
a. opportunity seeker b. hard working
c. committed
d. patient
5. Knows how to handle unusual events that may happen in the business which
include problems in managing the workers, problems on the delivery of goods and
services, and the problems on demand and production. You must be patient in
dealing with these uncertainties.
a. goal oriented b. hard working c. copes with uncertainty d. committed
6. Involves developing and using logical, step-by-step plans to reach the goals.
a. sets standards b. responsible
c. hard working
d. committed
7. Takes time to listen to the advice, suggestions, and recommendations of fellow
bakers.
a. responsible
b. willing to listen c. committed
d. hard working
8. A successful baker takes the initiative.
a. initiative
b. risk taker
c. opportunity seeker
d. committed
9. You must be concerned to know how well you are doing and keep track of your
performance.
a. future oriented b. hard working
c. open to feedback
d. committed
10. Learn from your mistakes.
a. copes with failure
b. honest
c. hard working
d. risk taker
a. goal oriented
b. risk taker
c. persistence
d. committed
13. Looking for income because you know that this will be your bread and butter not
only for you but also for your family.
a. profit oriented
b. takes initiative
c. risk taker d. opportunity seeker
14. An individual who would like to engage in any business must possess a strong
faith in his / her ability and capabilities in dealing with the different problems that she
might encounter in running a business.
a. persistence
b. hardworking
c. self confidence
d. committed
15. Putting up your own business requires a lot patience integrity and dedication.
a. hard working b. committed
c. risk taker
d. persistence
16. Used for baking loaf bread.
a. loaf pan
b. muffin pan
c. tart molder
d. round pan
d. cakes
d. butter
d. eggs
c. rich breads
d. dinner rolls
21. A type of shortening made from the side part of the hog.
a. butter
b. lard
c. oil
d. margarine
22. It is a soluble sweet crystalline organic compound that improves the taste of the
baked products?
a. salt
b. sugar
c. flour
d. shortening
23.It includes knife and chopping board used to cut glazed fruits, nuts, and other
baking ingredients.
a. spatula
b. rubber scraper
c. cutting tools
d. grater
24. These are used to slice rolls and delicate cakes.
K12 Learning Module in Basic Baking and Bakeshop Production
a. kitchen shears
b. knife
c. pastry wheel
d. grater
d. spatula
d. pastry brush
d. scraper
d. tart
d. timer
***
Know
HISTORY OF BAKING
Baking is a cooking method using dry heat (Merriam-Webster, 2013). This
method could be applied to cooking different kinds of food products, such as fruits or
meat dishes. In this module, baking refers to the process of cooking breads, cakes
and pastries.
Baking evolved from mans innovation in the preparation and cooking of
grains. Grains are the seeds of cereal grasses, such as wheat and rice. When the
grains are pounded and ground, flour is produced. Flour is the basic ingredient of
baked products. Baking bread could have begun when man learned to pound or
mash grains and with the addition of water to make a paste. When this paste is
spread on a hot stone near a fire, flatbread is produced (Gisslen, 2001). Then came
the discovery of yeast, and other ingredients. New tools and equipment like ovens
and mixers were also invented. These discoveries and inventions resulted in the
variety of baked products we have today.
There is no clear record of when bread making actually began but it existed in
the ancient times. The earliest Biblical record of bread making is during the time of
Abraham (Genesis 14:8) more than 2000 years ago. Years later, the first reference to
baking as a profession occurred during the time of Joseph, when the Egyptian
Pharaoh jailed and later on, hanged his chief baker for offending him (Genesis 40:1
NIV). The chief baker was apparently regarded as a high official position in the
household of the Pharaoh. The production of large quantity of breads is said to have
started in ancient Rome where pastry cooking was a recognized occupation
(Gisslen, 2001) and the pastry cooks can become members of a formal organization
of professional bakers called a pastillarium.
(Source: Wikipedia)
BAKING INGREDIENTS
Baked products are made from essentially the same ingredients flour, fats,
sugar, eggs, water or milk, and leavening (Gisslen, 1995). Combinations of these
ingredients and preparation methods produce the various general classifications of
baked products we see today.
1. Flour is the primary ingredient of most baked products because it provides the
structure of the product (Lauterbach and Albrecht, 1994). The kind of flour that is
commonly used in baking comes from the wheat grain. There are various kinds of
flour that comes from wheat but these can be generally classified as strong or
weak flour. This classification is based on the amount of protein present in the flour.
Flour is mostly starch but the protein content (7 to 14%) is important because it
determines the formation of gluten. Gluten determines the shape and texture of the
product. Strong flours come from hard wheat and have high protein content (whole
wheat and bread flours).These are best used for breads while weak flours from soft
wheat with lower protein content (all purpose flour and cake flour) are used in cakes,
quick breads, cookies and pies.
Kinds of
Flour
a. Whole
Wheat
Flour
Characteristics
Function and
Use
Best used in
preparing yeast
breads like
whole wheat
bread
Proper Storage
Must be stored in
an air tight sealed
container in a cool
dry place or in the
refrigerator.
b. Bread
Several months in
a cool, dry cabinet
when stored in a
sealed container
or if tightly
wrapped, and up
to one year in the
freezer.
c. All
Purpose
Flour
Can be stored
inside the cabinet
using an airtight
container and be
kept for 6-8
months.
d. Cake
Is a fine-textured, soft-wheat
flour with high starch content.
It has the lowest protein
content of 7 to 9%. It is
chlorinated (a bleaching
process which leaves the
flour slightly acidic, sets a
cake faster and distributes fat
more evenly through the
batter to improve texture).
This flour is
excellent
for
baking
finetextured cakes
with
greater
volume and is
used in some
quick
breads
and cookies.
Can be used as
substitute for
wheat flour but
the quality of the
product may
differ.
Can be stored in a
plastic container
and must not be
stored for a long
period of time.
Flour
Flour
contribute to the moistness and texture of the products. Liquids also help in
leavening the product because it turns to steam and expands during baking.
Kinds of liquid
ingredients
Characteristics
Proper Storage
a. Water
b. Milk and
creams
c. Juice
3. Fat These may come from animal or vegetable fats. It can also be in liquid or
solid form. Fats generally help to tenderize the product and soften the structure, add
moistness and richness, increase keeping quality, add flavor, assist in leavening
when used as creaming agents (Gisslen, 2001).
Kinds of fat
a. Butter
Characteristics
Proper Storage
Butter must be
kept well
wrapped inside
the refrigerator
because it melts
at room
temperature and
to maintain its
good quality.
b. Margarine
Bakers margarine
(bar margarine) are
very similar in
characteristic and
function to butter
Keep well
wrapped in
refrigerator.
Keep in tightly
closed container
in a cool, dry,
dark place.
c. Oil
Spreads to the
mixture too
thoroughly and can
shorten too much so
it is not commonly
used in cakes but in
pie dough and some
yeast breads.
Keep in tightly
closed container
in a cool, dry,
dark place.
f. Lard
Keep in tightly
closed container
in a cool, dry,
dark place.
g. Shortening
Keep in tightly
closed container
in a cool, dry,
dark place.
Kinds of sweetener
a. granulated
or refined cane
sugar
b. confectioner or
powdered
sugar
Characteristics
Proper
Storage
Finer granulations
are better for mixing
dough and batters
because they
dissolve relatively
quicker.
Sanding sugar is
good for sprinkles
on top of cakes and
cookies and for
syrups.
Must be
kept in a
plastic
sealed
container
and stored
in a dry
place.
Sugar ground to a
fine powder mixed
with a small amount
of starch, also called
icing sugar.
c. brown sugar
the darker color has
(raw brown,
more impurities, it
light brown,
contains small
medium brown) amount of glucose
and fructose.
Contains a little
amount of molasses
and the natural fibers
of the sugar cane.
Used in icings,
toppings, cream
fillings, dusting.
Used in place of
white sugar when
its flavor and color
is desired. It also
contains a small
amount of acid so it
can be used with
baking soda to
provide leavening.
agents. These produce gas from the chemical reactions that occur when there is
moisture and an acidic ingredient.
Kinds of
Leavening
Agents
Characteristics
Proper
Storage
Fermentation of yeast
is important in the
formation and
stabilization of gluten
thus it is best used for
breads and other yeast
products.
Yeast must
be kept in
an airtight
container
away from
heat and
light.
b. Baking
soda
c. Baking
powder
Must be
stored in
air tight
container
to maintain
freshness.
a. Yeast
Kinds of eggs
Fresh white
chicken eggs
Characteristics
Large and fresh
white eggs are the
standards for
baking. They
should be clean,
fresh-tasting, free
of bad odors, and
tastes.
Process
Activity. Categorizing the baking materials
K12 Learning Module in Basic Baking and Bakeshop Production
Proper
Storage
Keep shell
intact and store
in the
refrigerator.
Direction: Categorize the following baking ingredients if they are liquid or solid.
Make two columns on your answer sheet and write on your first column the solid
ingredients and on the other side, your liquid ingredients.
Margarine
Lard
Fruit juices
Cake flour
Sugar
Coconut oil
Baking powder
Milk
Vanilla
Panutsa
Almond flavor
Butter
Salt
Chocolate bar
Brown sugar
Confectioner sugar
Water
Baking soda
Condensed milk
Collect at least two wrappers of baked products that you can buy in a
grocery store. Locate the list of ingredients in the wrapper or food label.
Write on the space below the ingredients listed in the food label in
consecutive order.
List of ingredients
List of ingredients
The ingredients listed in food labels (wrappers) are arranged from the greatest
to the least amount present in the product. Analyze the list of ingredients above.
Based on the list, baked products are largely composed of (list the top three
ingredients that are commonly found in the two lists).
1.
2.
3.
Transfer
would need. Then write the use of the ingredient for the cupcake you
will bake.
Example: Salt gives flavor to the cupcake
MY CUPCAKE
Ingredients of my cupcake
1.
2.
3.
4.
5.
6.
7.
***
Know
THE BAKING PROCESS
Successful production of baked products requires an understanding of the
baking process. The baking process describes the changes happening to the
ingredients at each stage of the process and is basically the same in all baked
products. It is important to understand and learn how to control them.
1. Creation of dough or batter.
Dough or batter is the mixture that is created when flour and other dry ingredients
are mixed with liquid ingredients for the purpose of baking. When this mixture is
thick and firm enough to be kneaded or rolled, it is called dough. Batters are
mixtures that are thin enough to be poured or dropped from a spoon.
2. Formation and expansion of gases.
Gas (carbon dioxide) is released by the action of yeast, baking soda, and baking
powder (Gisslen, 2001). Gas (air) is incorporated into dough and batter during
mixing, and gas (steam) is formed during baking when water is vaporized into
steam. Carbon dioxide and air are already in the dough or batter during mixing.
They expand when heated and make the product rise. Yeast and baking powder
continue to form gases rapidly when first placed in the oven. Steam is formed
when the moisture in the dough is heated (Gisslen, 2001).
3. Trapping of the gases in air cells.
K12 Learning Module in Basic Baking and Bakeshop Production
As the gases are formed and expand, they are trapped in a stretchable network
formed by the proteins in the dough (Gisslen, 2001). These proteins are the
gluten and egg protein and without this network of protein structure, the gases
would escape making the product poorly leavened, heavy and hard.
4. Gelatinization of starches.
In this stage, the starches absorb moisture, expand and become firmer. This
process generally starts at about 60C (140F) (Gisslen, 2001).
5. Coagulation of proteins.
The gluten and egg proteins coagulate and solidify when they reach high
temperatures and this process begins at 74C (165F) (Gisslen, 2001).
6. Evaporation of some of the water.
This change happens throughout the baking process. Controlling the amount of
weight loss due to the evaporation of water may be crucial if a specific weight of
baked product is required (Gisslen, 2001), like in the case of Pinoy Pan de sal
which should not weigh less than 25 grams per piece (Aning, 2003).
7. Melting of fats.
When the fats or shortening melt, they release trapped gas. Different shortenings
melt at different temperatures (Gisslen, 2001).
8. Crust formation and browning.
Crust is formed as water evaporates from the surface and leaves it dry. Browning
occurs when sugars caramelize and starches and sugars undergo certain
changes caused by heat. This process also contributes to flavor. Milk, sugar, and
egg increase browning (Gisslen, 2001).
Staling
Baked goods lose its freshness over time resulting in stale products. Staling is the
process when changes in structure of the bread and loss of moisture cause the
texture and aroma to deteriorate (Gisslen, 2001). Stale baked goods have lost their
fresh-baked aroma and are firmer, drier, and more crumbly than fresh products.
Process
K12 Learning Module in Basic Baking and Bakeshop Production
If the bread is still hot, allow it to cool first before proceeding to the next steps.
Choose the piece of bread or part of the bread that that is not deformed. Slice the
bread across to reveal a cross section of the bread. It is important that the bread
retains its shape and does not get flattened so use sharp bread knife making sure
that the bread has cooled before slicing, and slice gently.
Observe the cross section of the bread. This is the crumb structure you can see the
formation of holes (cells) and the cell walls or grain.
Are there small or big holes? Are the holes spread across evenly or concentrated
in one area? _______________________________________________
Is the dough between the holes firm or too soft? Does it hold its shape or fall
apart easily? _______________________________________________
When it cools down, does it retain its softness or does it become hard? ______
TIP: Good quality yeast bread should have good volume (from leavening action). It
should have good structure and texture with evenly spaced cells surrounded by thin cell
walls that holds its shape and does not crumble on its own.
1. Measure accurately.
The previous lesson showed that all the ingredients in baking has specific
functions or uses for the production of quality baked product. These ingredients
work together for the best results. These ingredients work perfectly together
when they are in correct proportion (amount of one ingredient in relation to
another). Exact quantity of ingredients is also necessary to bring about the
desired reactions and changes in the baking process. For example, Salt slows
down yeast fermentation (Lesson 1) and when the amount of salt is less than
what is required in the recipe, the dough would rise too quickly affecting the
shape and flavor of the bread (Lauterbach and Albrecht, 1994).
2. Use the exact ingredients as specified.
Aside from the proportion of ingredients, the kind of ingredient itself has specific
characteristics which work best with the other ingredients in the recipe. When an
ingredient in a recipe is changed, the resulting product may not be of the same
quality. For example, bread flour and all purpose flour have different
characteristics (see Lesson 1). When the all purpose flour in the recipe for muffin
is replaced with bread flour, the muffin would be as soft and light as expected.
3. Follow correct mixing methods and baking procedures.
There are appropriate mixing methods different types of bread products which will
be discussed in Lesson 6. When a different mixing method is used or when the
proper procedure for the method is not followed, poor quality product will be
obtained. Baking procedures are also specified in the recipe. The appropriate pan
for baking, the baking temperature and the time for baking must be correctly
followed. Varying the temperature would change the quality of the product.
Transfer
Activity. Setting a commitment
K12 Learning Module in Basic Baking and Bakeshop Production
Directio
n
The basic principles of baking are not suggestions only but a set
of rules that should always be followed. Write a statement
showing your commitment to a set of rules that you will follow in
the laboratory (actual preparation) part of the module.
Sample:
I, (write your name), promise to follow the following rules in order
to get the best results in the production of baked goods.
Signature
MY COMMITMENT
Know -
Baking tools and equipment make the preparation and cooking of each recipe
easier. It helps an individual in the kitchen to operate and prepare food more
efficiently. There are many kinds of kitchen tools and equipment at home, in the
market and at the mall. Being fully equipped with the right tools in the kitchen are the
basic steps to successful cooking and baking, whether you are a seasoned chef or
just new in the kitchen. Thus, the culture of maintenance or what to do with each tool
and equipment after use must be learned. Using the appropriate tools and
equipment will result to the accuracy of the output or finished product. Each tool and
kitchen utensil plays an important role in the baking process.
b. Muffin pan - has formed cups for baking muffins and cup
cakes.
d. Jelly roll pan is a shallow rectangular pan used for baking rolls.
e. Bundt pan is a round pan with scalloped sides used for baking
elegant and special cakes.
f. Custard cup is made of porcelain or glass used for baking.
3. Cutting tools include a knife and chopping board that are used
to cut glazed fruit, nuts, or other ingredients in baking.
8. Measuring cups they are used to measure dry and liquid ingredients. It consist
of two types namely:
10. Mixing bowl comes in graduated sizes and has sloping sides;
used for mixing ingredients.
12. Paring knife is used to pare or cut fruits and vegetables into
different sizes.
13. Pastry bag a funnel shaped container for icing or whipped cream.
17. Pastry wheel round blade knife used to cut dough when
making pastries.
OVENS
Ovens - are the workhorses of the bakeshop and are essential for producing the
bakery products. Ovens are enclosed spaces in which food is heated, usually by hot
air.
Several kinds of ovens are used in baking.
1. Deck Ovens - are so called because the items to be
baked either on sheet pans or in the case of some
bread freestanding are placed directly on the bottom,
or deck of oven. This is also called STACK OVEN
because several may be stacked on top of one
another. Breads are baked directly on the floor of the
oven and not in pans. Deck oven for baking bread are equipped with steam ejector.
3. Mechanical oven - The food is in motion while it bakes in this type of oven. The
most common types are a revolving oven, in
which his mechanism is like that of a Ferris
wheel. The mechanical action eliminates
the problem of hot spots or uneven baking
because the mechanism rotates throughout
the oven. Because of its size it is especially
used in high
volume operations. It can also be equipped with steam ejector.
Process
ACTIVITY. Identifying what is and what is it for
K12 Learning Module in Basic Baking and Bakeshop Production
TOOLS/EQUIPMENT
Name of Tools/Equipment
Uses of Tools/Equipment
Direction
s:
Measuring Tools
Baking tools
Transfer
Activity 3.
Role
Playing
Directions: The class willl be divided into 5 groups. Each group will prepare a skit
demonstrating the proper use baking tools and equipments.
Scoring Guide
Description
Score
100
95
90
85
80
LESSON 4. MENSURATION
Learning Task
At the end of the lesson the learner is expected to:
1. Familiarize oneself with the table of weights and measures in baking.
2. Apply basic mathematical operations in calculating weights and measures.
K12 Learning Module in Basic Baking and Bakeshop Production
Know
Different people may use the identical recipe for any baked products but they
could turn out differently because of measuring and mixing techniques. The following
section presents some important measuring equivalents, tables and conversions
which are an essential part of baking in order to achieve the accuracy of measuring
the needed ingredients for each recipe.
Rice and flour. Fill the cup to overflowing, level-off with a spatula or with a
straight edge of a knife
Sifted flour. Most cake recipes call for sifted flour. In this case, sift flour 2 or
3 times. Spoon into the cup overflowing, level off with a spatula.
Refined sugar. Sift sugar once to take out lumps, if any. Spoon into cup and
level off with a spatula. Do not pack or tap the sugar down.
Brown sugar. Pack into cup just enough to hold its shape when turned out
off cup. Level off with a spatula before emptying.
Level a measuring spoon with straight edge of a knife to measure small
amounts of salt, pepper, leavening agents or solid fats.
Liquid ingredients. liquid measuring cup -- a glass or plastic cup with
graduated markings on the side. Place the cup on a flat, level surface. Hold
the cup firmly and pour the desired amount or liquid into the cup. Lean over
and view the liquid at eye level to make sure it is the proper amount.
Check and calibrate timers/thermometers, scales and other measuring devices
according to manufacturers manual before using.
Ingredients which measure by volume and by weight demand standardized
measuring tools and equipment.
Do not shake the dry measuring cup to level off dry ingredients.
It is easier to weigh fat, butter, margarine if bought in pre-measured sticks. If fat
does not come in pre-measured sticks, use a scale to weigh the needed amount.
Liquids should be poured into cup in desired level. Cup should stand on a flat
surface.
K12 Learning Module in Basic Baking and Bakeshop Production
Spring scales should be adjusted so that pointer is at zero (0). Place pan, bowl,
or piece of waxed paper on scale to hold ingredient to be measured.
When using balance scales, place the pan on the left-hand side of the balance
and the pan weight on the right-hand side. Add the required weights to the righthand side and adjust the beam on the bar so that the total is the weight needed.
Learn to match the size of pan to the size of the unit and to select the right
amount of heat for the cooking job to be done.
In microwave cooking, time schedules must be followed exactly because every
second is important. The microwaves shut off automatically when the door is
opened.
These easy-to-use conversion charts can help you convert your recipes to the
measuring system you're most familiar with.
TERMS AND ABBREVIATIONS
Kitchen Term Abbreviatio
n
Table spoon
Tbsp. or T
Grams
g or gr.
Pounds
lb
Pint
pt.
Teaspoon
tsp. or t.
Cups
c
Ounces
oz.
Kilo/kilogram
k of kg
Quart
qt.
Kitchen Term
Abbreviation
medium
second
minute
hour or hours
square
gallon
degrees Fahrenheit
degrees Celsius
piece or pieces
med.
sec.
min
hr.
sq.
gal.
F
C
pc.
Metric
60 ml
80 ml
125 ml
250 ml
Spoon
teaspoon
teaspoon
1 teaspoon
2 teaspoons
1 tablespoon (equal to 3
Metric
1.25 ml
2.5 ml
5 ml
10 ml
15 ml
teaspoons)
VOLUME: Metric, cup and US measurement conversion*
Metric
30 ml
60 ml
80 ml
100 ml
125 ml
150 ml
180 ml
200 ml
250 ml
310 ml
375 ml
430 ml
500 ml
625 ml
750 ml
1L
1.25 L
1.5 L
2L
2.5 L
4L
Cup
1/8 cup
cup
1/3 cup
cup
cup
1 cup
1 cups
1 cups
1 cups
2 cups
2 cups
3 cups
4 cups
5 cups
6 cups
8 cups
10 cups
16 cups
US
1 fl oz
2 fl oz
2 fl oz
3 fl oz
4 fl oz
5 fl oz
6 fl oz
7 fl oz
8 fl oz
10 fl oz
13 fl oz
15 fl oz
16 fl oz (1 pint)
20 fl oz
24 fl oz
32 fl oz (1 quart)
40 fl oz
48 fl oz
64 fl oz
80 fl oz
128 fl oz (1 gallon)
(Source: www.taste.com.au)
Pound
pound
pound
Ounces
oz
1 oz
3 oz
4 oz
8 oz
1 pound
16 oz
2.2 pounds
By weight, cup measurements are not the same for all ingredients. See the
table below for examples.
WEIGHT: Cup, metric, and ounce conversion*
Ingredients
1 cup plain flour
1 cup rice flour
1 cup brown sugar
1 cup white sugar
1 cup cocoa powder
1 cup sour cream
Metric
125 g
185 g
200 g
225 g
110 g
250 g
Ounce
4 oz
6 0z
6 oz
7 oz
3 oz
8 oz
(Source: www.chelsea.co.nz)
OVEN TEMPERATURES
FAHRENHEIT (OF)
CELCIUS (OC)
DESCRIPTIVE
TEMPERATURE
120
Very Slow
150
Slow
160-180
Moderately Slow
190-200
Moderate
220- 230
Moderately high
250
300
325-350
375-400
425- 450
CONVERSION TABLE
90
100
110
120
130
140
150
160
170
180
190
Process
Activity 1. Conversion
Direction:
-Weighing scale
-Water and flour
Procedure:
1.
Measure flour in the ordinary cup. Use proper procedure in measuring.
2.
Transfer the flour you measured from the ordinary cup to the measuring cup.
Does your cup contain more or less than the measuring cup?
____________________
3.
Weigh the flour that you measured in ordinary cup? How much does it weigh?
__________________
Is this more or less than the standard weight of 1
cup flour which is _____g?
4.
5.
6.
Transfer
Activity 3. Building together
Direction: Assemble the measuring tools available in the
laboratory. Demonstrate the proper way of measuring
dry and liquid ingredients.
SCORING GUIDE
K12 Learning Module in Basic Baking and Bakeshop Production
100
95
90
85
80
Know
Good kitchen and laboratory practices is essential before allowing the
learners to use it as their training ground during the application of the activities.
These includes the good kitchen and laboratory practices, keeping the sanitation
high in the laboratory,ang the proper way of keeping and handling the food.
2. Visit the dentist at least once a year (twice a year is optimal). Though you are
brushing every day, your dentist will correct any dental problems you have.
3. Bathe every day before school, or every night before you go to sleep.
4. Wear deodorant or antiperspirant daily if you tend to sweat heavily. Some people
can actually get away with wearing no deodorant, but most people, especially those
who have heavy duty jobs or work in warm climates, benefit greatly from it.
5. Scrub your hands with soap and water before you handle any food especially
when you have just come from the toilet, after touching your hair or other parts of
your body and after your hands cover your mouth or nose when you cough or
sneeze. Be sure to clean under fingernails where dirt and bacteria tend to
accumulate.
6. Trim your nails; especially if you work in the food service .This will help keep your
hands much cleaner and prevent the spread of the germs to the food.
7. Keep hand sanitizer and facial tissues near your work desk. If you do not work on
K12 Learning Module in Basic Baking and Bakeshop Production
your desk, put travel sizes of these items in your pocket. Sanitizer and tissues will
come in handy when you're ill and can also prevent the spread of germs resulting
from touching items such as money and computer keyboards.
8. Use a separate towel or cloth wiping hands. Do not use cloth the same towel for
9. Avoid working with food when you have an open cut, sore, boil, or infected wound
in your hands. Pus and other liquids secreted by the wound contain millions of
harmful bacteria that can cause food poisoning.
10. Keep hands out of food as much as possible. Otherwise, wear disposable
gloves.
11. Avoid smoking while preparing or handling food as ashes may drop into the food .
12. Wear suitable clothes at work. Do not wear clothes with long sleeves when
working with food. Wear comfortable and clean shoes. Be sure aprons are always
clean.
2. Always wear fresh, clean aprons and change or wash them whenever they
get dirty.
3. Keep fingernails short and clean.
4. Make it a habit to start the day with bath or shower and change into fresh
clothes everyday.
5. Comb or brush your hair neatly in place.
6. Do not wear jewelries, spangled hairnet or wristwatch in the laboratory.
7. Wear hairnet, cap or hat which covers the hair and prevents it from falling.
B. Keeping the range clean
1. Wait until the range is cool before starting to clean.
2. Remove burned food particles by scraping with the blunt scraper.
3. Wash range daily. Do not allow grease to collect on range.
4. Soak top grids in water to which a detergent has been added.
5. Use a stiff bristle brush or blunt scraper to remove cake- on materials.
6. Grates and burners from gas range by scouring in pot sink with an alkaline
type of detergent.
7. For electric ranges, remove grease films with the use of alkaline detergent
and warm water. Be sure water does not get into the electrical elements.
8. Rinse with clean water and dry with dry cloth.
9. Wipe surface made of iron with clothes treated with cooking oil to prevent
rusting.
C. Keeping the refrigerator clean
1.Defrost the refrigerator once a week. Remove from the electrical
connections and take out all foods in the shelves.
2. Throw away foods that are unusable. Most leftover foods should be used
up within 2 days unless the food has been quick frozen.
3. Thoroughly wash outside and inside walls and shelves with detergent and
warm water solution.
4. Rinse with clean water then wipe with a clean cloth to dry. Do not use
cleaning powders that will scratch the finish of the refrigerator. Neither should
ammonia and scouring pads be used.
D. Keeping the mixing machines clean
K12 Learning Module in Basic Baking and Bakeshop Production
8. Wipe off immediate any spilled water or oil on the floor, it might cause an
accident.
9. Floors should be swept after each laboratory session.
10. Provide waste container in convenient place.
( Source: Experience Baking, Carino C.,Lazaro, A. pp.21-22 )
WASTE MANAGEMENT
Waste management is the collection, transport, processing or disposal, managing
and monitoring of waste materials. The term usually relates to materials produced by
human activity, and the process is generally undertaken to reduce their effect on
health, the environment or aesthetics. Waste management is a distinct practice from
resource recovery which focuses on delaying the rate of consumption of natural
resources. The management of wastes treats all materials as a single class, whether
solid, liquid, gaseous or radioactive substances, and tried to reduce the harmful
environmental impacts of each through different method.
Proper waste management plays a very important role especially in the kitchen
where foods are being prepared and cooked .
3. Re-use is the process of recovering materials intended for some purpose without
changing their physical and chemical appearance.
Transfer
K12 Learning Module in Basic Baking and Bakeshop Production
Activity 1. Poster M
Make a poster of good laboratory and food safety practices that you will actually
apply in the actual baking activity. You should put this poster in the laboratory room
or in your work space so that you are always reminded of these practices. Do not
simply copy the guidelines listed above but choose the ones most relevant to your
actual baking laboratory activity.
Know
There are five general types or categories of baked products. These products
are classified based on the kind of finished product, the peculiar combination of
ingredients and the mixing methods employed in producing the baked goods.
1.
2.
3.
4.
5.
Pies are baked goods that have a crust and filling. The term pastry comes
from the word paste which refers to a mixture of flour, liquid and high amount of fat
than regular pie dough. The various kinds of sweet products made from these dough
and paste are commonly referred to as pastries.
TYPES OF PIES
1. One crust pie- is a type of pie that does not have a top crust. It only has the
bottom crust that lines the pie plate and holds the filling with a thin layer of dough.
The bottom crust is baked first then the filling is added to the pie shell for final
baking. The pie can be topped with meringue, whipped cream, nuts and other
toppings.
2. Double crust pie- is made of two crusts - the top and the bottom crusts that seal
around the fillings. It keeps the juice of the fruits inside the crust if you are preparing
a fruit pie. In sealing the edges of the crust you can use your finger or a fork in order
to make a decorative edge of your pie crust.
3. Turnovers are individual pies formed by folding the crust in half over a filling
(Encyclopedia Britannica, 2013). The open edges are pressed together to enclose
the filling. Turnovers are usually small enough to be held by hand and maybe baked
or fried. Fillings can be sweet or savory (example, meat fillings).Empanada is an
example of turnover.
4. Puff pastry- is a rolled dough formed from layers of fat in between layers of
dough. This produces very thin layers of dough which puffs up when the trapped air
expands during baking (Gisslen, 2001). It can be used as pie crust like the shell used
for Chicken a la King in some bakeshops and restaurants. Because it has a rich
flavor due to the amount of fat it contains it may made like a biscuit and prepared
with or without filling. Examples of these are the otap and the Napoleones of Bacolod
City,
TYPES OF PIE CRUST
K12 Learning Module in Basic Baking and Bakeshop Production
1. Flaky crust made from flour, butter or shortening, and water. Shortening is cut
into the flour until the size of peas so the flour is not completely blended with the
fat. When the liquid is added, the flour absorbs it. When the dough is rolled out,
lumps of fat and moistened flour are flattened and become flakes of dough
(Gisslen, 2001). Flaky dough is preferred for top crusts.
2. Mealy crust made from the same ingredients as flaky crust but in this case, the
shortening is incorporated into the flour more thoroughly. The mixture should look
like cornmeal or it can even become so blended that it becomes paste-like. Less
water is needed because the flour wont absorb as much water. This crust is used for
bottom crust because it is not prone to sogginess.
3. Oil based crust instead of solid fat, oil is used in the mixture. The resulting
crust is less rich and more bland and flaky.
4. Crumb crust ground crackers or biscuits are used instead of flour. The
crackers most commonly used is Graham crackers and Oreo biscuits. This type
of crust is commonly used for no-bake pies like cheesecakes and refrigerated
desserts. The crumb crust can also be baked before filling to make it firmer and
less crumbly.
5. Puff pastry or phyllo dough puff pastry crust has high proportion of fat. It is
not very easy to do at home so commercially prepared and frozen phyllo dough
can be bought in specialty shops.
Properties of a well-made pie crust
1. A good pie crust must be crisp or tender. Mealy crusts tend to be more tender
while flaky crust are more crisp.
2. Has a golden brown color.
3. The crust must be fitted with decorated edges in the pie pan.
4. It must be retain its crispness and not become soggy especially when used with
juicy fillings.
5. It should not hard so it can be cut easily.
2. Cut in the shortening into the mixture of flour and salt using two knives or
pastry blender until small lumps the size of peas or cornmeal are formed.
3. Measure and sprinkle ice cold water gradually over the mixture of flour and
shortening. Shape your pastry dough into balls using your hand but avoid over
handling the dough that may cause tough dough.
4. Set the dough aside for 30 minutes to one hour preferably in the refrigerator.
This step is called resting the dough. This lets the flour become hydrated by
giving the flour time to absorb the liquid. If the dough is too cold and firm to be
rolled after resting in the refrigerator, allow it to come up to room temperature
before rolling.
5. Sprinkle flour on your working board and roll the pastry dough using your
rolling pin starting from the center forming a round shape one inch larger from
the size of your pie pan.
5. Unfold the pastry dough gently over the rolling pin and unroll over the cold pie
plate. To avoid soggy bottom crust, you can apply or brush an egg wash over
the crust.
6. While preparing the filling you can put your crust in the refrigerator for 10-15
minutes. Shape the edges of the single crust before putting it inside the refrigerator.
7. To avoid shrinkage, fill up the crust with enough filling up to the sides of the crust.
Avoid stretching your dough. This might tear your bottom crust and may cause the
filling to spill out of the crust and stick to the pie pan.
8. For a double crust pie, multiply the measurements of the ingredients into 2 and
follow the steps from 1-4.
9. Divide the dough into 2, and roll the second part over the bottom crust with fillings
and cut it half inch bigger than the pie plate.
10. Fold and seal the edges using your finger or your fork to create attractive edge.
11. You can make a slit or make holes with design on the top crust to allow the steam
to escape. Bake your double pie crust as instructed by the recipe.
1. Measure all the ingredients accurately. Combine all the dry ingredients
together preferably in a cold mixing bowl.
2. Combine the oil and water in a container. Oil will not completely combine with
water so just stir the mixture so that the oil is broken into smaller parts. Pour
this gradually over the flour mixture blending the liquid mixture into the flour
using a fork or by hand until small lumps the size of peas are formed.
3. Shape into a ball.
4. Follow the same procedure as steps 4 to 11 above (steps in making crust
using solid fat).
QUICK BREADS
Quick breads are breads that are quick to make. They are easy to make
because it uses chemical leavening agents that require no fermentation. Thus, once
it is mixed, it can be baked in the oven immediately (Wheat Foods Council). Quick
breads are also known as sweetened loaves because it usually contains more sugar,
fats and eggs than yeast breads but less than in cakes. In a broad sense quick
breads include all types of baked products that are leavened by baking powder or
baking soda, however, for this module; quick breads will be limited to biscuits,
muffins and sweetened loaves - such as banana bread.
Dough mixtures for quick breads are of two types: soft dough or batters.
There are three mixing methods for making quick breads: the biscuit, the muffin and
the creaming methods.
5. Add the liquid to the dry ingredients. Mix just until the ingredients are
combined and soft dough is formed. Do not over mix.
6. Bring the dough to a floured surface and knead lightly by pressing it out and
folding it in half. Rotate the dough 90 degrees between folds.
7. Repeat this procedure for about 10 to 20 times, or for 30 seconds. The dough
should be soft and slightly elastic, but not sticky. Over kneading toughens the
biscuits.
Characteristics of Good Baking Powder Biscuit.
1. Good volume.
2. Golden yellow crust which is fine and smooth.
3. A sheeted crumb of fine grain and even color with no yellowish spots of poorly
blended baking powder.
4. Delicate flavor, not alkaline or bitter due to excess baking powder.
(Source: Guzman M. and Fojas-Luna MV. 1985.
Introduction to Food Preparation, 5th ed. MM: Merriam-Webster Bookstore, Inc.)
Muffin Method
This is used for muffins, pancakes, waffles and many loaf-type quick breads. It is fast
and easy and over mixing must be avoided. Muffin batter should be mixed only until
the dry ingredients are just moistened. Do not worry if there are a few lumps in the
batter; a smooth batter is not the goal.
1. Sift together the dry ingredients. Set aside.
2. Combine all liquid ingredients, including melted fat or oil. Liquid fat is used in
this mixing method.
3. Add the liquids to the dry ingredients and mix just until all the flour is
moistened. The batter will look lumpy. Be careful not to over mix.
4. Pour the batter into the pan and bake immediately. The dry and liquid mixtures
may be prepared in advance, but once the mixtures are combined, the batter
should be baked without delay, or loss of volume may result.
Creaming Method
Cake mixing method is applied to muffins and loaf breads. This method is more
time-consuming than the muffin method but produces fine-textured goods. It is useful
for quick breads with higher fat and sugar content.
1. Sift together the flour and baking powder and other dry flavoring ingredients.
Set this aside.
2. Combine the solid fat and the sugar and mix or blend thoroughly until the
mixture becomes light and creamy. If butter or bar margarine is being used,
soften it first before blending in the sugar.
3. Add the eggs one at a time. Cream well after each addition before adding
more eggs.
4. Add the liquid ingredients and stir lightly.
5. Sift the flour and baking powder. Add and mix just until smooth.
(Source: Gisslen, 2001. Professional Baking. NY: John Wiley & Sons.)
CAKES
Cakes are very similar to sweetened loaves in and breads but it is the richest
and sweetest type of baked product. Cakes have high fat and sugar content and the
challenge for the baker is to have a structure that supports these ingredients while
keeping it as light and delicate as possible (Gisslen, 2001). Producing cakes require
well-balanced recipes and precision in measuring and mixing. Electric beater is a
useful tool in beating or whipping the egg mixture. There are numerous cake recipes
but these can be grouped into four types of cakes according to the mixing method
employed in making them shortened cakes, sponge cakes, angel food cakes
and chiffon cakes.
MIXING METHODS IN MAKING CAKES
Creaming Method
This method is also called conventional method because it is the standard method
for making butter cakes or shortened cakes. These cakes are called shortened
cakes because of the high solid fat content of the cake. This method is very similar to
the creaming method in making quick breads except for the addition of dry and liquid
ingredients to the batter mixture.
K12 Learning Module in Basic Baking and Bakeshop Production
Sponge Method
This is the first of the three methods used in cakes that contain little or no shortening.
Leavening takes place due to the air trapped in the beaten eggs.
1. Measure all ingredients accurately. Have all ingredients at room temperature.
If butter is included, it must be melted. If liquid and butter are included, heat
them together just until the butter is melted.
2. Combine the eggs and sugar preferably on a warm bowl and beat the eggs at
high speed until very light and thick. This may take 10 to 15 minutes.
This step is very important. One of the most frequent causes of failure in the
sponge method is not whipping the eggs and sugar enough. The foam must
K12 Learning Module in Basic Baking and Bakeshop Production
be very thick. When the beater is lifted from the bowl, the foam falls slowly
from it and makes a ribbon that slowly sinks into the batter in the bowl.
3. Fold in the sifted flour, being careful not to deflate the foam. If dry ingredients
are used, such as cornstarch or baking powder, they are first sifted with the
flour.
4. If melted butter or a butter-liquid mixture is being used, fold in at this point. Be
careful not to over mix, or the cake will be tough (because of developed
gluten).
5. Immediately pan and bake the batter. Delays will cause loss of volume.
Chiffon Method
Chiffon cakes and angel food cakes are both based on egg-white foams, but in
chiffon cakes, a batter containing flour, egg yolks vegetable oil, and water is
folded into the whites. Egg whites for chiffon cakes should be whipped until they
are a little firmer than those for angel food cakes, but do not over whip them until
they are dry. Chiffon cakes contain baking powder, so they do not depend on the
egg foam for all their leavening.
K12 Learning Module in Basic Baking and Bakeshop Production
COOKIES
Cookie means small cake or a small, flat baked product. In some countries, they
call this product biscuits instead of cookies. In the Philippines, we use both cookies
and biscuits to refer to cookie products. There are many kinds of cookies based on
the how it is shaped.
1. Pressed cookies made from soft dough. The dough must be soft enough to be
forced through a pastry bag of cookie press but stiff enough to hold its shape.
Some butter cookies are made this way.
2. Dropped cookies these are also made from soft dough that is dropped to the
baking sheet with a spoon or scoop. The dough may be of the same consistency
as for pressed cookies but dropping the cookie is preferred when the dough
contains pieces of fruits, nuts or chocolate or when you want the cookies to have
a rough, homemade look. Chocolate chip cookies, oatmeal cookies are usually
made this way.
3. Rolled cookies cookies that are rolled and cut from stiff dough. This method
produces cookies which can have a variety of shapes either hand cut or using a
cookie cutter. Christmas cookies with different shapes and designs are examples
of rolled cookies.
K12 Learning Module in Basic Baking and Bakeshop Production
4. Molded cookies the cookie dough is first divided into equal portions then each
piece is molded into the desired shape by flattening the pieces out with a weight
in which the design is embossed or carved out like a stamp. Some butter cookies
or locally made cassava cookies are molded cookies.
5. Icebox or refrigerator cookies the rolls of dough may be made in advance
and stored, and then it can easily cut and baked as needed. Pinwheel and
checkerboard cookies are made this way.
6. Sheet cookies commonly called bar cookies. The batter is baked in a shallow
pan and then cut into bars. Brownies, lemon squares, fudge bars are examples of
this type of cookie.
MIXING METHODS
One-stage Method
Cookies usually have lower liquid content than cakes and quick breads so all
ingredients can be mixed all in one stage.
1. Measure ingredients accurately. Have all ingredients at room temperature.
2. Place all ingredients in a mixing bowl. Blend the ingredients together by
hand or with an electric mixer at low speed.
3. Shape and bake.
Creaming Method
This is similar to the creaming method in quick breads.
1. Measure ingredients accurately. Have all ingredients at room temperature.
2. Place the fat, sugar, and spices in the mixing bowl. Cream the ingredients
by hand or at low speed in an electric mixer.
For light cookies, cream until the mix is light and fluffy; in order to
incorporate more air for leavening. For denser cookies, blend to a smooth
paste, but do not cream until light.
3. Add the eggs and liquid, if any, and blend in at low speed.
4. Sift in the flour and leavening. Mix until just combined. Do not over mix, or
Sponge Method
The method is similar to the egg-foam methods for cakes. The procedure varies
considerably, depending on the ingredients.
1. Measure ingredients accurately. Have all the ingredients at room
temperature.
2. Whip the eggs (whole, yolks or whites) and the sugar to the proper stage:
soft peak for whites, thick and light for whole eggs or yolks.
3. Fold in the remaining ingredients as specified in the recipe. Be careful not
to over mix or to deflate the eggs.
4. Shape and bake.
(Source: Gisslen, 2001. Professional Baking. NY: John Wiley & Sons.)
YEAST BREADS
Bread is baked dough made of flour and water and leavened by yeast. Other kinds of
bread are produced with the addition of other ingredients like sugar, shortening,
eggs, milk, and a variety of flavorings. Breads can also have fillings like in the case
of Spanish bread, pan de coco or asado bread.
TYPES OF YEAST DOUGHS
1. Lean dough one that has low fat and sugar content. Examples of this are hardcrusted breads and rolls like French bread, baguettes and pizza dough. Other
white and whole wheat breads and rolls such as pan de sal and buns have a
higher fat and sugar content that the hard crusted breads. They may also have
eggs and milk so they are slightly richer and generally have softer crusts. Locally,
lean dough is used for breads that we put spreads or filling (palaman) on.
2. Rich dough dough that has higher proportion of fat, sugar, and sometimes
eggs. There are many kinds of sweet breads and rolls available in local bakeries.
Examples of these are ensaymada, Spanish bread, mongo bread, ube bread and
many others. These rich dough breads are popular because they are sweet
enough or have some filling incorporated in the bread that it can be eaten without
added spreads or filling (palaman).
STEPS IN BREAD MAKING
There are eight steps to bread making. These steps are generally applied to all yeast
products, with variations depending on the particular product.
1.
2.
3.
4.
5.
6.
7.
8.
Preparation of ingredients
Mixing and kneading the dough
Fermentation
Punching
Make-up or shaping
Pan-proofing
Baking
Cooling and storing
MIXING METHODS
Mixing methods in yeast bread making is done to combine all ingredients into
uniform, smooth dough; to distribute the yeast evenly throughout the dough and to
develop gluten.
Straight Dough Method
It consists of only one step of combining all ingredients in the bowl and mixing.
1. Soften yeast in a little lukewarm water.
2. Combine the remaining ingredients including the rest of the water in the
mixing bowl. Add the dissolved yeast, taking care not to let it come in contact
with the salt.
3. Mix to a smooth, developed dough.
Sponge Method
K12 Learning Module in Basic Baking and Bakeshop Production
Dough preparation occurs in two stages. The procedure gives the yeast action a
head start.
1. Combine the liquid, the yeast, and part of the flour (and sometimes, part of the
sugar). Mix into a thick batter or soft dough. Let ferment until double in bulk.
2. Punch down and add the rest of the flour and the remaining ingredients. Mix
to a uniform, smooth dough.
Once the ingredients are mixed, it is ready for kneading, which develops the dough
by distributing the yeast well into the dough.
KNEADING
Knead the dough using the palm of your hand. Fold the opposite side towards you
and push it away gently from you. Repeat the same process for the proper
distribution of the ingredients. After one motion, the dough is rotated a quarter turn.
Kneading is stopped when blisters appear on the dough when folded. This takes
about 10 minutes of kneading by hand.
Under kneading results in a heavy loaf with small volume compact cells and
irregular crumb with uneven breaks along the side of the loaf. Over kneading
produces bread with thick cell walls and small volume and dry crumb (Claudio,
1977).
FERMENTATION
Fermentation occurs when yeast acts on the sugars and starches in the dough to
produce carbon dioxide and alcohol. At this stage, the gluten becomes more elastic
and creates the lightness and porous structure of the product. An under fermented
dough will not develop good volume and the texture of the product will be coarse.
This is calledyoung dough. Old dough is over fermented and produces bread with
small volume, cracked crust, coarse, and yellowish crumb (Claudio, 1977).
Allow the yeast to grow in a warm place until it doubles in size. When you press the
dough using your two fingers and a dent is left, the dough has reached the desired
time for the fermentation.
PUNCHING
Punch the dough to expel excess carbon dioxide and in order to incorporate oxygen.
Punching also helps to develop the elasticity of the gluten and uniform fermentation.
MAKE UP AND SHAPING
K12 Learning Module in Basic Baking and Bakeshop Production
This includes the time consumed in dividing, scaling, shaping or molding and
panning. Shaped or cut the bread into the desired size.
PROOFING
After arranging the bread on the pans, let it rest and rise again. The temperature for
proofing is slightly higher that the temperature for fermentation.
BAKING
Bake the bread in a pre heated oven. For the first few minutes of baking oven
spring occurs. This is the rapid rising of the bread due to the production and
expansion of gases
COOLING AND STORING
Allow the breads to cool completely before wrapping, use a wax paper or aluminum
foil and keep it at room temperature.
(Sources: Gisslen, 2001 and Claudio, 1977)
***
Process
Activity. Jot it down!
K12 Learning Module in Basic Baking and Bakeshop Production
Direction: List down at least 5 varieties of different baked products that you can buy
in bakeshops based on the categories listed in each box.
cakes
cookies
quick breads
yeast breads
Characteristics
1.
2.
3.
4.
5.
Transfer
Mixing methods
1.
1.
2.
2.
3.
Quick breads
Cakes
Cookies
1.
1.
2.
2.
3.
3.
1.
1.
2.
2.
3.
3.
1.
1.
2.
2.
3.
3.
4.
5.
6.
Yeast breads
1.
1.
2.
2.
PRODUCTS
Know
GENERAL PROCEDURE FOR PREPARATION AND BAKING
Before the actual preparation and baking, it is important to know the general
procedure for bakeshop production.
MISE-EN-PLACE
Mise-en-place (pronounced miz on plas) is a French word which means everything
in place. It literally means, you have to set everything in place before starting the
actual baking procedures. This includes:
Studying the recipe carefully and be sure you have the recipe during the
laboratory work. Take note of the ingredients, the quantities and the
procedure. Make a mental walk through of the procedure, that is, picture
yourself doing the procedure step by step. This allows you to move fast and
make fewer mistakes during the actual baking.
Prepare the ingredients. Make sure you have all the ingredients specified in
the recipe.
Gather all the tools and equipment you will need. Clean these materials and
make sure they are of good condition and ready to use.
Organize your workspace. Put the ingredients, tools and materials you will
need in your workspace to ensure flow of work. Remember that during the
actual mixing procedures, once you begin you must continue through the
whole procedure until the end. You cannot stop in the middle just because you
dont have the ingredients or the proper tools ready.
BAKING
The oven is preheated before food is put in the oven for baking. This is done
to ensure that the oven has reached the specified temperature when the food is put
in it. Time indicated for baking in the recipe is a guide but actual baking time often
varies so it is advisable to check the food if it is cooked. When the food starts to get
fully baked, it often gives off a pleasing aroma. When you begin to smell this, wait a
few minutes and check if it is done baking. To check, insert a toothpick or a piece of
thin barbecue stick in the center of the product, if it comes out clean and dry, then
the baked product is fully done.
Now you are ready for the actual preparation and baking.
PIES AND PASTRIES
Causes of Failure in Baking Pies and Pastries
Result
Causes
1. Tough crust
6. Thin, brittle, and easily 6.pastry dough is rolled too thin, too much fat
burn crust
7. Pie shrinks in pastry pan
7. improper measurements of the ingredients.
1.1 Combine flour and salt then mix using a wire whisk.
1.2 Cut in butter and shortening then mix using a pastry blender.
1.3 Gradually sprinkle cold water a tablespoon at a time while mixing the ingredients.
1.4 When everything is completely mixed, gather the mixture and divide into two
equal parts.
1.5 In a flat surface roll out each of the dough and using a rolling pin until wide
enough to fit an eight or nine inch pie pan. Note: Sprinkle flour over the flat surface to
prevent the dough from sticking or use a silicon mat.
1.6 Arrange the first dough over the pie pan for the bottom crust.
1.7 Set the second flattened dough aside. This will be needed after arranging the
filling in the pie pan.
2. Make the filling
2.1 Heat a saucepan and pour-in the milk. Let boil.
2.2 Add the granulated white sugar and stir.
2.3 Put-in the young coconut meat and cook for 3 minutes.
2.4 Pour-in the cornstarch diluted in young coconut water and stir thoroughly
while cooking. Cook until the texture thickens.
2.5 Turn-off the heat and allow the mixture to cool down.
3. Preheat oven to 375 degrees Fahrenheit.
4. Arrange the cooked filling in the pie pan.
5. Put the second crust on top of the filling and flute the edges to the sides.
6. Create holes on the secondary crust using a fork. This will serve as exhaust vents
that will prevent the crust from deforming.
7. Bake for 45 to 55 minutes or until the color turns golden brown. Note: Baking time
may vary; make sure to check the color of the crust to determine if baking is
complete.
8. Let cool and serve. Share and enjoy!
EMPANADITAS
Ingredients:
Filling:
can condensed milk
K12 Learning Module in Basic Baking and Bakeshop Production
2 pcs. of eggs
1 bar of butter
tsp.vanilla
1tbsp. chopped nuts
Procedure:
1. In a double broiler ,combine milk and yolk
2. Cook in a sauce pan over low heat or use a double broiler stirring it
continuously to avoid sticking from the sauce pan.
3. Add vanilla, butter, and nuts and mix it well. Then set it aside.
Crust:
Ingredients:
2 1/3 cups sifted all -purpose flour
2/3 cup margarine
4-5 tbsp. cold water
Melted butter
Refined sugar for finishing
Procedure:
1. Cut margarine into flour until crumbs by pea sized.
2. .Sprinkle cold water while tossing mixture with a dull knife, until moist and
enough to handle.
3. Put inside the refrigerator to chill for an hour.
4. Roll out the dough on floured board up to thick inches.
5. Cut the dough with 2 in round cutter.
6. Fill each round with cooked and cooled filling then fold into half.
7. Seal edges by pressing with tines of a fork.
8. Place on a slightly greased flat or cookie sheet and bake in a pre-heated
oven at 375 degree for 20 minutes.
9. Cool. Brush with melted butter and roll in sugar.
10. Wrap in a colored cellophane about 5x 6.
K12 Learning Module in Basic Baking and Bakeshop Production
BOAT TARTS
Tarts Crust
Ingredients:
3 cups all- purpose flour
1 cup margarine
1 cup refined sugar
1 pc. egg (extra large size)
1 tsp. vanilla
Procedure:
1. Mix all the ingredients together in a mixing bowl.
2. Beat until smooth.
3. Roll about 1/8 inch thick and cut with cutter and fit it into boat tarts molder.
4. Baked at pre heated oven 350* F for 10-15 mins. Until golden brown .Fill
with cashew nut filling.
QUICK BREADS
APPLE MUFFINS
Ingredients:
1 pc. egg
cup milk
1 cup chopped fresh apple
2 cups flour
1/3 cup sugar
3 tsps. baking powder
1 tsp. salt
tsp. vanilla
K12 Learning Module in Basic Baking and Bakeshop Production
Procedure:
1.
2.
3.
4.
5.
CINNAMON MUFFINS
Ingredients:
1 cups flour
cup sugar
cup brown sugar
2 tsps. baking powder
tsp. salt
1 tsp. cinnamon
1 pc. egg beaten
cup oil
cup milk
Procedure
1.
2.
3.
4.
5.
BANANA CAKE
K12 Learning Module in Basic Baking and Bakeshop Production
Ingredients
2/3
1 2/3
2
2
1
1
1
1
2/3
2/3
cup
cup
pieces
cup
teaspoon
teaspoon
teaspoon
cup
cup
cup
shortening
sugar
eggs
all purpose flour
baking powder
baking soda
salt
fully ripe bananas, mashed
milk
chopped nuts
Procedure
1. Preheat oven to 325F.
2. Follow the creaming method of mixing cakes.
3. Divide the banana and nuts into three portions and add them into the mixture
with the milk.
4. Pour into wax paper-lined pans and bake for 40 to 50 minutes.
***
CAKES
BUTTER SPONGE CAKE
Ingredients
1 cup
1 teaspoon
baking powder
cup
butter, melted
teaspoon
vanilla
cup
milk
6 pieces
egg yolks
1 cup
sugar
Procedure:
1. Follow the sponge method of preparing cakes.
2. Pour in a greased pan.
3. Bake at 350F for 30 to 35 minutes.
COCOA DROPS
Ingredients
cup
shortening
cup
sugar
1 piece
egg
cup
milk
1 teaspoon
vanilla
2 cups
teaspoon
salt
1
teaspoon
baking powder
nuts
Procedure
1. Sift the flour, salt, baking powder and cocoa powder together.
2. Follow the sponge method of making cookies.
3. Drop the batter into greased cookie sheet.
4. Bake at 350F for 15 minutes.
COOKIES
OATMEAL COOKIES
K12 Learning Module in Basic Baking and Bakeshop Production
Procedure
Ingredients
cup
shortening
1 cup
sugar
1 pc
egg
cup
evaporated milk
1 cup
uncooked oats
1 cup
teaspoon
salt
1 teaspoon
cinnamon powder
brown.
1 cup
raisins
YEAST BREADS
BASIC YEAST BREAD
Ingredients
1 tablespoon
cup
water
cup
evaporated milk
1 teaspoon
salt
cup
3 to 4 cups
flour
2 pieces
egg
Procedure
K12 Learning Module in Basic Baking and Bakeshop Production
***
Process
Date of activity
Market list
Purchasing plan
Materials plan
Procedure
Production plan
Direction: During and after each actual baking performance, accomplish this
checklist. This checklist allows you to reflect on how well you have followed the
guidelines given in the previous lessons. This checklist could also be used to
analyze the outcome of your sensory evaluation of the finished product. These
procedures and guidelines may contribute to the causes of success or failure of your
finished product.
CHECKLIST OF BAKING/PRODUCTION PERFORMANCE
Recipe/Product Recipe/Product Recipe/Product
1:__________
2: __________
3: ___________
Procedure/guideline
D done
ND not done
PD partially
done
D done
ND not done
PD partially
done
MISE-EN-PLACE
CLAYGO
MENSURATION
measuring accurately
-using appropriate
measuring tools
-performing correct
measuring procedures
PROPER USE AND CARE
OF EQUIPMENT
-used appropriate tools
-used the tools correctly
-cleaned and stored the
tools after using
FOLLOWED GOOD
KITCHEN/LABORATORY
PRACTICES
FOLLOWED FOOD
SAFETY AND SANITATION
K12 Learning Module in Basic Baking and Bakeshop Production
D done
ND not done
PD partially
Done
PRACTICES
FOLLOWED PROPER
MIXING AND BAKING
PROCEDURES
( write mixing method used)
-performed mixing method
according to standard
procedure
-preheated oven
-used appropriate baking
temperature
-baked the product just until
it is done
Transfer
SENSORY EVALUATION OF BAKED PRODUCTS
In doing the sensory evaluation of the products, write the closest description
you can use. The real test of your success as a baker is the finished product. The
product should be evaluated on key characteristics. The critical characteristics of
baked products are:
Appearance descriptions of the external part of the product like the height of the
baked good, the crust.
Flavor
flavor is a composite of taste, odor and touch (mouthfeel).
K12 Learning Module in Basic Baking and Bakeshop Production
Taste
PRODUCT 1
PRODUCT 2
PRODUCT 3
Rating and
description
Rating and
description
Rating and
description
APPEARANCE
TEXTURE
TASTE
ODOR
MOUTHFEEL
OVERALL REMARKS: Write what you think are the possible causes of the quality of
your product.
LESSON 8. OPPORTUNITIES IN HOME BAKING
Know
HOME BAKING
Do you think you can apply what you have learned in baking in your own
homes? Do you bake at home? What other skills have you learned in baking that you
can also apply to other home activities?
One of the limitations of home baking is the presence of oven. The
standard oven is rather expensive equipment and it is not found in majority of homes
in the Philippines. Because of this, some people think that baking skills are not
relevant to in their lives since they cannot practice it at home. That is a mistake
because there are products we make at home that can be classified as baked
products even though it is not cooked in an oven. They use the same basic
ingredients and the production follows principles of the baking process.
Pancakes and waffles are examples of quick breads. Waffle biscuits or
waffle cones can be made using a waffle griddle or ordinary skillet. Empanadas are
turnovers. There are various kinds of empanadas that are made in different places in
the Philippines. In the northern part of the Philippines, the Ilocos empanada is a
popular delicacy. The crust is made of rice flour and water and the savory filling is
made of the local sausage (longganisa), egg and grated papaya. Doughnuts and
bitso-bitso are deep-fried breads
There are also substitutes for the conventional gas or electric ovens. Portable
ovens (also called camp ovens) that are placed on top of a regular stove are
available at a relatively inexpensive price. These are commonly used by small scale
pizza stalls. It uses the same principle as a gas stove but it is limited in size. Another
alternative to the conventional oven is the Dutch oven. The Dutch oven is a cast-iron
casserole cooking pot. Locally, the kaldero (rice pot) and kawali (frying pan/wok) are
cast-iron materials that can function like the Dutch oven. With a tight lid and good
thickness, it can be used for baking.
Process
Activity 1: INTERVIEW
Directions: Interview at least three students (from other sections and year levels
and not your own classmates) about their experiences of baking at home.
K12 Learning Module in Basic Baking and Bakeshop Production
Questions:
1. Do you or your family does home baking? (Note: if they immediately say no,
probe further. Ask if they prepare pancakes, empanadas, doughnuts or other
bread-like product at home.)
2. What products do you or your family make?
3. Which among the products that you make at home do you like?
4. What do you like about them?
5. Do you participate in preparing these products?
6. What are your positive experiences in home baking?
7. What do you think are the benefits of home baking?
SUMMARY SHEET OF RESPONSES
Questions
Student 1
Student 2
Question 1
baking at home
Question 2
products made
Question 3 - like or
dont like
Question 4 what
is liked
K12 Learning Module in Basic Baking and Bakeshop Production
Student 3
Question 5
participate in home
baking or not
Question 6
positive
experiences in
home baking
Question 7
benefits of home
baking
Home baking has a number of benefits for the individual and the family. It can
contribute to the wellbeing of the family in the following ways.
1. Freshly baked products are a treat.
There is nothing like the taste and aroma of freshly baked breads. The aroma
of freshly baked bread is associated with warm, homey feelings. A lot of
breads are also best eaten hot off the oven while theyre still warm and soft.
2. More nutritious ingredients can be used.
When you make your own product, you have control over the recipe and the
ingredients. You can choose to make cakes with less sugar or use whole
wheat flour which contains more nutrients that white flour.
3. Products are additive-free.
K12 Learning Module in Basic Baking and Bakeshop Production
Transfer
Activity 3.
Challenge
Direction: Practice applying baking skills at home. This week and next week,
prepare a baked product at home. Choose any type of baked product pie, quick
bread, muffin, cookie, yeast bread. You can use any recipe. You may search
cookbooks, the internet or ask your teacher for a recipe you can use at home. Write
about your baking experience below.
MY BAKING ADVENTURE
Product: __________________________________
Date: ____________________________________
K12 Learning Module in Basic Baking and Bakeshop Production
Know
JOB OPPORTUNITIES IN THE BAKING INDUSTRY
There are many job positions related to a baking career such as baking
assistants, pastry cook, executive pastry chef, cake decorator, wholesale baker,
baking production supervisor and many others.
Pastry chef specializes in making pastries, cakes and desserts. They may also
be adept at assembling and decorating pastry products being very skillful in using
fillings, icings, sugars and chocolate.
Bread baker makes various kinds of breads. Making various kinds of bread
whether by hand or with the use of machinery requires specific skill and an
experienced baker is often in demand.
Bakery chef an experienced, educated baker who is in charge of the daily
operations of a bakeshop. They manage bakers, monitor quality of products, take
care of inventory and do product development.
For industrial (mass production) bakery, other jobs include:
Product development researcher professional research is needed to develop
new products for industrial production.
K12 Learning Module in Basic Baking and Bakeshop Production
Production supervisor oversees the production line making sure the products
meet quality standards and works with engineers to ensure equipment needs are
met.
***
GLOSSARY
Airborne - carried by air and especially to those associated with the carrying of
disease
Antidote a remedy counteracting a poison
Assigned
Batter a mixture of dry ingredients with a pouring consistency.
Breads- a staple food made from flour, shortening, liquid ingredients and other dry
ingredients form in a dough, kneaded and shaped into different forms and flavors.
Caramelize to melt sugar with or without water until it becomes golden brown in
color and develops a characteristics flavor.
Cream to mix fat and sugar until it become smooth at the same time incorporating
air into the mixture.
Cream Filling - a combination of beaten egg yolk blended with a hot mixture and
cooked at correct time and temperature.
Crust - the outer part or covering of the pastry or pies.
Cut in to distribute fat in flour particles until pea-sized crumbs are obtained. They
may be done using a pastry blender, the tines of a fork or 2 knives.
Dredge to coat the surface with a dry ingredient like flour.
Egg wash a combination of 1 egg yolk and 2 tablespoons milk use for brushing
pastry and bread dough to have a shiny, golden baked surface.
First aid the provision of initial care for an illness or injury.
Fold in to mix delicately textured ingredients. Using a spatula cut down through a
mixture, go across the bottom of the bowl and up over close to the surface while
turning the bowl frequently.
Frothy- when bubble starts to appear during the process of beating the egg whites.
Glaze a glossy coating.
Greased to brush a surface with butter, margarine shortening or oil to prevent
sticking.
Let rise to allow the yeast dough to ferment and double its volume.
Meringue- toppings used for pastries and pies made up of egg whites and sugar.
K12 Learning Module in Basic Baking and Bakeshop Production
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K12 Learning Module in Basic Baking and Bakeshop Production
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Wheat Foods Council. Flour 101. Retrieved from http://www.wheatfoods.org/sites/
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K12 Learning Module in Basic Baking and Bakeshop Production
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Recipe 4 us.co.uk
K12 Learning Module in Basic Baking and Bakeshop Production
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