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    Detailed Lesson Plan in TLE

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    arra kristine grebiade
    Flour, baking powder/soda, butter/shortening, eggs, and sugar are the main ingredients that serve key functions in baking. Flour provides structure, baking powder/soda provide lift, butter/shortening add flavor and tenderness, eggs act as a binder and leavening agent, and sugar adds moisture and texture. Liquids like water, milk, or juice are also necessary to hydrate ingredients and allow chemical reactions for structure and texture development. Each ingredient plays an important role in the baking process.

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    © All Rights Reserved
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    Detailed Lesson Plan in TLE

    Uploaded by

    arra kristine grebiade
    509 views18 pages
    Flour, baking powder/soda, butter/shortening, eggs, and sugar are the main ingredients that serve key functions in baking. Flour provides structure, baking powder/soda provide lift, butter/shortening add flavor and tenderness, eggs act as a binder and leavening agent, and sugar adds moisture and texture. Liquids like water, milk, or juice are also necessary to hydrate ingredients and allow chemical reactions for structure and texture development. Each ingredient plays an important role in the baking process.

    Original Description:

    Micro Demo in TLE for Grade 11/12 students

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    Flour, baking powder/soda, butter/shortening, eggs, and sugar are the main ingredients that serve key functions in baking. Flour provides structure, baking powder/soda provide lift, butter/shortening add flavor and tenderness, eggs act as a binder and leavening agent, and sugar adds moisture and texture. Liquids like water, milk, or juice are also necessary to hydrate ingredients and allow chemical reactions for structure and texture development. Each ingredient plays an important role in the baking process.

    Copyright:

    © All Rights Reserved
    Download as PPTX, PDF, TXT or read online from Scribd
    Download as pptx, pdf, or txt
    509 views18 pages

    Detailed Lesson Plan in TLE

    Uploaded by

    arra kristine grebiade
    Flour, baking powder/soda, butter/shortening, eggs, and sugar are the main ingredients that serve key functions in baking. Flour provides structure, baking powder/soda provide lift, butter/shortening add flavor and tenderness, eggs act as a binder and leavening agent, and sugar adds moisture and texture. Liquids like water, milk, or juice are also necessary to hydrate ingredients and allow chemical reactions for structure and texture development. Each ingredient plays an important role in the baking process.

    Copyright:

    © All Rights Reserved
    Download as PPTX, PDF, TXT or read online from Scribd
    Download as pptx, pdf, or txt
    of 18

    PINOY HENYO

    BAKING INGREDIENTS

    Purpose and Functions


    FLOUR
    Flour holds ingredients
    together in baking. When
    flour protein is combined
    with moisture and heat, it
    develops into gluten.
    Different types of flour
    have different levels of
    protein, which are
    suitable for various baked
    goods
    BAKING
    POWDER
    Made from cream of
    tartar and starch,
    baking powder is
    leavening agent,
    which uses your batter
    to rise. It has a built-in
    acidic ingredient, so
    you don’t need to
    add anything else
    (unlike with baking
    soda).
    BAKING
    SODA
    Baking soda is pure
    sodium bicarbonate,
    and needs to be
    paired with an acidic
    ingredient like honey,
    chocolate, or yogurt.
    BUTTER
    As a solid fat, butter is
    better suited for
    baking than any other
    fat product. Butter in
    particular adds flavor,
    with a melting point
    just below body
    temperature, which is
    why some cookies
    and baked goods
    tend to “melt in your
    mouth”
    CORN
    STARCH
    Is usually either a
    thickener or a binder,
    but can also be an
    anti-caking agent. It’s
    great to use in gluten-
    free cooking instead
    of flour to thicken
    sauces, custards or
    cake fillings.
    EGGS
    Eggs do a lot in
    baking, but most
    importantly they’re
    leavening agent
    (adding volume), and
    are binder. You can
    use the whole egg for
    flavor, binding,
    thickening or glazing.
    You can use the egg
    whites and egg yolks
    for separate things.
    SALT
    It helps preserve the
    color and flavor of
    flour. In bread, it
    controls of the
    fermentation rate of
    yeast and strengthens
    the gluten protein in
    dough.
    SHORTENING
    Shortening is just 100%
    solid fat made from
    vegetable oils. When you
    use shortening instead of
    butter in baking, you’ll get
    a softer and more tender
    though taller and less
    flavorful product.
    SUGAR
    Sugar adds texture,
    keeping baked foods
    soft and moist. It is also
    a leavening agent
    though working
    conjunction with fat,
    eggs and liquid
    ingredients. Sugar
    sweetens by
    caramelizing in the
    recipe and adds that
    crunch to the crusts of
    cakes and cookies.
    LIQUIDS
    Liquids are necessary
    in baked goods for
    hydrating protein,
    starch and leavening
    agents. When
    hydration occurs
    water is absorbed
    and the chemical
    changes necessary
    for structure and
    texture development
    can take place.
    JUICE
    Juice from citrus or
    other fruits, may be
    used as the liquid in a
    recipe if water is
    specified. Because
    fruit juices are acidic,
    they are probably
    best used in baked
    products that have
    baking soda as an
    ingredient.
    MILK
    Milk contributes water
    and valuable nutrients
    to baked goods. It
    helps browning to
    occur and adds
    flavor.
    WATER
    Is usually discussed in bread
    making; taste, chemical
    composition, and mineral
    composition of water an affect
    fermentation in bread baking. Next
    to flour in baked foods, water is the
    most important ingredient in
    baking. Water usually comes from
    local, drinkable source, providing
    tap water. upon adding water to a
    recipe, it hydrates the starch
    particles, the dough is initially
    formed, and it begins to hydrate
    the gluten proteins found in wheat
    flour, where gluten is formed when

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