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Republic of the Philippines

Eulogio “Amang” Rodriguez


Institute of Science and Technology
Nagtahan, Sampaloc, Manila

College of Education

Chapter One: The College .................................................................................................1


Vision, Mission, Goals, Objectives & CREDO of the College of Education ........................ 2
History of the College of Education ........................................................................................... 3

Chapter Two : Introduction on Baking ..............................................................4


Historical Development of Baking and Pastry .......................................................................... 5
Baking Ingredients and their function ...................................................................................... 6
Substitution of Ingredients ............................................................................................................ 7
Weights and measures used in baking ...................................................................................... 8
Tools, utensils and equipment ..................................................................................................... 9
Temperature conversation .......................................................................................................... 6
Principles and techniques in baking .......................................................................................... 6
Baking terms ................................................................................................................................... 6

Chapter Three: Cookies ............................................................................................................4


Historical Development of Cookies ............................................................................................ 5
Ingredients used in cookies and their function ........................................................................ 6
Types of cookies ............................................................................................................................. 6
Decorative materials for cookies................................................................................................ 5
Tools, utensils and equipment ..................................................................................................... 6
Arranging, Baking and Storage of cookies ............................................................................. 6
Oven Temperature and standard score sheet for cookies ................................................... 6
Principles and techniques in baking cookies ........................................................................... 6
Cookies terminology ..................................................................................................................... 6

Chapter Four : Pies, Tarts and Pastries ..............................................................4


Historical Development of pies, tarts and pastries ................................................................. 5
Ingredients used in making pies, tarts and pastries ............................................................... 6
Definition of pies, tarts and pastries .......................................................................................... 6
a. Methods of preparing pies and tart crust ............................................................. 5
b. Causes failures in pies, tarts and pastries .............................................................. 5
c. Oven Do’s and Dont’s ............................................................................................... 5
Basic recipe for pies, tarts and pastries .................................................................................... 5
a. Single Pie Crust ............................................................................................................ 5
b. Double Pie Crust ......................................................................................................... 5
c. Steps in making the Single Pie Crust ....................................................................... 5
d. Steps in making the Double Pie Crust .................................................................. 5
Tools, utensils and equipment ..................................................................................................... 6
Arranging, Baking and Storage of pies, tarts and pastries ................................................... 6
Principles and techniques in baking pies, tarts and pastries ............................................... 6

COLLEGE OF EDUCATION: Bachelor of Technology & Livelihood Education


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Republic of the Philippines
Eulogio “Amang” Rodriguez
Institute of Science and Technology
Nagtahan, Sampaloc, Manila

College of Education

Chapter Five: Breads .........................................................................................................4


Historical development of breads ............................................................................................. 5
Ingredients used in breads and their function ......................................................................... 6
Classifications of Breads ............................................................................................................... 6
a. Generals steps in Bread Making ............................................................................ 6
b. Quick Breads ............................................................................................................. 6
c. Yeast leavened Bread ............................................................................................ 6

Chapter Six: Steam Bun & Dough and Doughnuts .....................4


Brief history on how steam bun or siopao is being introduce to the Philippines. .............. 5
Ingredients used in steam buns and their function ................................................................. 6
Types, flavors, and how to make a siopao ............................................................................... 6
International name of siopao .................................................................................................... 6
a. Steps and procedure on how to make siopao and its sauces ........................ 6
Dough and Doughnuts

Chapter Seven: Pancakes, Waffles and Crepe ...............................................4


Brief history on how pancakes, waffles and crepe is being introduce to the Philippines . ............. 5
Ingredients used in pancakes, waffles and crepe and their function ................................ 6
Types, flavors, and how to make a pancakes, waffles and crepe .................................... 6
International name of pancakes, waffles and crepe ........................................................... 6

Chapter Eight: Cakes ............................................................................................................4


Historical development of cakes ................................................................................................ 5
Ingredients used in cookies and their function ........................................................................ 6
Preparing and presenting cakes ............................................................................................... 6
a. Preparing sponges and cakes ............................................................................... 6
b. Preparing and using fillings for cakes ................................................................... 6
c. Decorating cakes .................................................................................................... 6
d. Presenting cakes ...................................................................................................... 6
e. Arranging, baking and storing cakes ................................................................... 6
Types of Cakes and their Characteristics ................................................................................ 6
Essentials in cake mixing .............................................................................................................. 6
Tools, utensils and equipment ..................................................................................................... 6
Causes of failures in cakes .......................................................................................................... 6
Principles and techniques in baking cakes .............................................................................. 6
Cakes terminology ........................................................................................................................ 6

COLLEGE OF EDUCATION: Bachelor of Technology & Livelihood Education


Republic of the Philippines
Eulogio “Amang” Rodriguez
Institute of Science and Technology
Nagtahan, Sampaloc, Manila

College of Education

Chapter Eight: Documentations- Recipes and Pictures ...........................4


Cookies ........................................................................................................................................... 6
Tarts ................................................................................................................................................ 6
Pies ................................................................................................................................................... 6
Breads ............................................................................................................................................ 6
Icing .................................................................................................................................................. 6
Cakes .............................................................................................................................................. 6

Chapter Nine: Petit Four ..............................................................................................4


History ............................................................................................................................................. 6
Classification of Petit Four ........................................................................................................... 6
Kinds of Base for Petit Four .......................................................................................................... 6
Decoration and Design .............................................................................................................. 6
Causes and Failure ...................................................................................................................... 6

Chapter Ten: Documentations- Recipes and Pictures ................................4


Cookies ........................................................................................................................................... 6
Tarts ................................................................................................................................................ 6
Pies ................................................................................................................................................... 6
Breads ............................................................................................................................................ 6
Icing .................................................................................................................................................. 6
Cakes .............................................................................................................................................. 6
Pies ................................................................................................................................................... 6
Breads ............................................................................................................................................ 6
Icing .................................................................................................................................................. 6
Cakes .............................................................................................................................................. 6

Chapter Eight: Curriculum Vitae ..............................................................................4

COLLEGE OF EDUCATION: Bachelor of Technology & Livelihood Education


Republic of the Philippines
Eulogio “Amang” Rodriguez
Institute of Science and Technology
Nagtahan, Sampaloc, Manila

College of Education

COLLEGE OF EDUCATION: Bachelor of Technology & Livelihood Education


Republic of the Philippines
Eulogio “Amang” Rodriguez
Institute of Science and Technology
Nagtahan, Sampaloc, Manila

College of Education

Make a history on the college of education

COLLEGE OF EDUCATION: Bachelor of Technology & Livelihood Education


Republic of the Philippines
Eulogio “Amang” Rodriguez
Institute of Science and Technology
Nagtahan, Sampaloc, Manila

College of Education

COLLEGE OF EDUCATION: Bachelor of Technology & Livelihood Education


Republic of the Philippines
Eulogio “Amang” Rodriguez
Institute of Science and Technology
Nagtahan, Sampaloc, Manila

College of Education

COLLEGE OF EDUCATION: Bachelor of Technology & Livelihood Education


Republic of the Philippines
Eulogio “Amang” Rodriguez
Institute of Science and Technology
Nagtahan, Sampaloc, Manila

College of Education

COLLEGE OF EDUCATION: Bachelor of Technology & Livelihood Education


Republic of the Philippines
Eulogio “Amang” Rodriguez
Institute of Science and Technology
Nagtahan, Sampaloc, Manila

College of Education

COLLEGE OF EDUCATION: Bachelor of Technology & Livelihood Education


Republic of the Philippines
Eulogio “Amang” Rodriguez
Institute of Science and Technology
Nagtahan, Sampaloc, Manila

College of Education

COLLEGE OF EDUCATION: Bachelor of Technology & Livelihood Education


Republic of the Philippines
Eulogio “Amang” Rodriguez
Institute of Science and Technology
Nagtahan, Sampaloc, Manila

College of Education

COLLEGE OF EDUCATION: Bachelor of Technology & Livelihood Education


Republic of the Philippines
Eulogio “Amang” Rodriguez
Institute of Science and Technology
Nagtahan, Sampaloc, Manila

College of Education

COLLEGE OF EDUCATION: Bachelor of Technology & Livelihood Education


Republic of the Philippines
Eulogio “Amang” Rodriguez
Institute of Science and Technology
Nagtahan, Sampaloc, Manila

College of Education

COLLEGE OF EDUCATION: Bachelor of Technology & Livelihood Education


Republic of the Philippines
Eulogio “Amang” Rodriguez
Institute of Science and Technology
Nagtahan, Sampaloc, Manila

College of Education

COLLEGE OF EDUCATION: Bachelor of Technology & Livelihood Education


Republic of the Philippines
Eulogio “Amang” Rodriguez
Institute of Science and Technology
Nagtahan, Sampaloc, Manila

College of Education

COLLEGE OF EDUCATION: Bachelor of Technology & Livelihood Education


Republic of the Philippines
Eulogio “Amang” Rodriguez
Institute of Science and Technology
Nagtahan, Sampaloc, Manila

College of Education

COLLEGE OF EDUCATION: Bachelor of Technology & Livelihood Education


Republic of the Philippines
Eulogio “Amang” Rodriguez
Institute of Science and Technology
Nagtahan, Sampaloc, Manila

College of Education

COLLEGE OF EDUCATION: Bachelor of Technology & Livelihood Education


Republic of the Philippines
Eulogio “Amang” Rodriguez
Institute of Science and Technology
Nagtahan, Sampaloc, Manila

College of Education

COLLEGE OF EDUCATION: Bachelor of Technology & Livelihood Education


Republic of the Philippines
Eulogio “Amang” Rodriguez
Institute of Science and Technology
Nagtahan, Sampaloc, Manila

College of Education

COLLEGE OF EDUCATION: Bachelor of Technology & Livelihood Education


Republic of the Philippines
Eulogio “Amang” Rodriguez
Institute of Science and Technology
Nagtahan, Sampaloc, Manila

College of Education

COLLEGE OF EDUCATION: Bachelor of Technology & Livelihood Education


Republic of the Philippines
Eulogio “Amang” Rodriguez
Institute of Science and Technology
Nagtahan, Sampaloc, Manila

College of Education

COLLEGE OF EDUCATION: Bachelor of Technology & Livelihood Education


Republic of the Philippines
Eulogio “Amang” Rodriguez
Institute of Science and Technology
Nagtahan, Sampaloc, Manila

College of Education

COLLEGE OF EDUCATION: Bachelor of Technology & Livelihood Education


Republic of the Philippines
Eulogio “Amang” Rodriguez
Institute of Science and Technology
Nagtahan, Sampaloc, Manila

College of Education

COLLEGE OF EDUCATION: Bachelor of Technology & Livelihood Education


Republic of the Philippines
Eulogio “Amang” Rodriguez
Institute of Science and Technology
Nagtahan, Sampaloc, Manila

College of Education

COLLEGE OF EDUCATION: Bachelor of Technology & Livelihood Education


Republic of the Philippines
Eulogio “Amang” Rodriguez
Institute of Science and Technology
Nagtahan, Sampaloc, Manila

College of Education

COLLEGE OF EDUCATION: Bachelor of Technology & Livelihood Education


Republic of the Philippines
Eulogio “Amang” Rodriguez
Institute of Science and Technology
Nagtahan, Sampaloc, Manila

College of Education

COLLEGE OF EDUCATION: Bachelor of Technology & Livelihood Education


Republic of the Philippines
Eulogio “Amang” Rodriguez
Institute of Science and Technology
Nagtahan, Sampaloc, Manila

College of Education

COLLEGE OF EDUCATION: Bachelor of Technology & Livelihood Education


Republic of the Philippines
Eulogio “Amang” Rodriguez
Institute of Science and Technology
Nagtahan, Sampaloc, Manila

College of Education

COLLEGE OF EDUCATION: Bachelor of Technology & Livelihood Education


Republic of the Philippines
Eulogio “Amang” Rodriguez
Institute of Science and Technology
Nagtahan, Sampaloc, Manila

College of Education

COLLEGE OF EDUCATION: Bachelor of Technology & Livelihood Education