What do you need to know?

Read Lesson Information and find out how much m can remember. Then do the Self-Check 1.16 to
know how much you have learned.

Lesson Information
Below is the table which indicates the type of baking products with corresponding oven temperature
and baking time.

Types of Product Over Temperature Baking Time

BREADS
Biscuits 425° F to 450° F 10 to 15 min
Corn bread 400° F to 425° F 30 to 40 min
Muffins 400° F to 425° F 20 to 25 min
Quick loaf breads 350° F to 375° F 1
1 to 1 hr
4
Yeast bread 400° F 30 to 40 min
COOKIES
Drop 350° F to 400° F 8 to 15 min
Rolled 375° F 8 to 10 min

Activity 1.1.4
The succeeding pages provide recipes for the different types of bakery products. Divide the class
into five groups. Choose a recipe to follow. Each group should be assigned to bake a particular type
bread, cookies, muffin & biscuits. No two groups should do the same recsgagfhaglahetbsbns dvshgvx
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ipe. There are enough recipes for all the groups.
Suggested projects
DINNER ROLL
Ingredients
Mixture 1
1
 1 cup bread flour
4
1
 bar butter (softened)
8
Mixture 2
  3 tablespoon sugar
1
 tablespoon yeast
2
Mixture 3
1
 cup beaten egg
4
1
 tsp iodized salt
8
Mixture 4
 Egg wash
PROCEDURE
1. In a large mixing bowl, combine bread flour and butter. Mix well. Add the sugar and yeast. Rub
the dry ingredients were distributed equally.
2. Beat egg and combine to water and salt.
3. Pour all liquid ingredients to dry ingredients and mix well. Knead for 15-20 minutes.
4. When the dough is already smooth and elastic blisters are showing, form a ball and set aside for
20-25 minutes or until it doubles in size.
5. Punch the dough. Flatten and weigh for 45 grams or make it to 7 pieces.
6. Arrange in baking sheet and set aside for 30 minutes or until it increases its size.
7. Bake for 10-15 minutes in 375℉

PAN DE SAL
INGREDIENTS
 1 k bread flour
1
 1 tbsp. instant yeast
2
1
 cup lukewarm water
4
 200 g brown sugar
 2 tbsp. oil
 2 tsp rock salt
 1 tsp vanilla
 150 grams lard
 2 cups water
PROCEDURE
1
1. Dissolve yeast in cup lukewarm water. Sprinkle with 1 tbsp. sugar. Allow to stand for
4
8-10 minutes.
2. Combine water, oil, salt and sugar. Stir until salt and sugar are dissolved. Set aside.
 3. In a separate bowl, place bread flour and make a well at the center and then add yeast
mixture, and follow the liquid mixture. Mix thoroughly.
4. Transfer dough on a floured board and start kneading. Continue kneading until dough is
smooth. (Approximately 25 minutes).
5. Shape into smooth ball and grease all sides with lard. Place in slightly greased bowl.
1
Cover with damp clean cloth. Allow to rise until double in size, approximately 1 hours,
2
then punch down dough.
1
6. Cut dough into two, then roll each half into a round log about 30 cm x 2 cm.
2
7. Cut into 12 equal pieces. Dredge with bread crumbs.
1
8. Place on greased baking sheets with one side of each piece facing up, about 2 cm
2
apart. Let it rise until double its size. Bake in a pre-heated oven at 350 ℉ for 15-20
minutes.
CINNAMON ROLL
Ingredients
 1 TB yeast
 1 tsp sugar
1
 cup water
2
 2 cups milk
 3 TB butter
1
 cup sugar
4
 1 tsp salt
1
 tsp vanilla
2
 3 cups all-purpose flour
Filling
1
 cup softened butter
4
1
 cup brown sugar
3
 2 tsp cinnamon
1
 cup chopped cashew nuts
4
1
 cup raisins
2
Greasing mixture on pan
1
 cup maple syrup, optional
4
 1
 cup brown sugar
4
1
 cup white sugar
4
1
 cup butter
4
Procedure:
1. Mix together yeast, sugar, water and milk. Cover for 5 minutes.
2. Add in butter, sugar, salt, vanilla, and flour. Let it rise for 25 minutes.
3. Roll on floured table.
4. Spread filling, roll and cut to 1” thick.
5. Place on greased pans and let it rise for 30 minutes.
6. Preheat 350℉ , bake for 20 minutes.
SPANISH BREAD/PAN DE COCO/CHEESE BREAD
Ingredients
 1 k bread flour
 2 tbsp. instant yeast
1
 cup lukewarm water
4
 2 cups water
 100 grams brown sugar
 2 tbsp. oil
 2 tsp rock salt
 1 tsp vanilla
 75 grams lard
SPANISH BREAD FILLNG
Ingredients
1
 bar butter
2
1
 cup brown sugar
3
1
 c bread crumbs
2
1
 t vanilla
2

Mix and cook together

PAN DE COCO FILLING
Ingredients
 I pc young coconut (grated)
  1 cup brown sugar
 1 tsp vanilla

Mix and cook together

CHEESE BREAD TOPPINGS
Ingredients
1
 cup butter
4
 1 cup powdered milk

Cut in butter and milk then add sugar

Procedure
1. Prepare the desired filling and/or topping. Set aside.
1
2. Dissolve yeast in cup lukewarm water. Sprinkle with 1 tbsp. sugar. Allow to stand for 8-10
4
minutes.
3. Combine water, oil, salt and sugar. Stir until salt and sugar is dissolved. Set aside.
4. In a separate bowl, place bread flour and make a well at center. Then add yeast mixture, follow
by the liquid mixture. Mix thoroughly.
5. Transfer dough on a floured board and start kneading. Continue kneading until dough is smooth.
(Approximately 20-25 minutes)
6. Shape into smooth ball and grease all sides with lard. Place in slightly grease bowl. Cover with
1
damp clean cloth. Allow to rise until double in size approximately 1 hours. Then punch down
2
dough.
7. Shape and add fillings and/or topping
8. Arrange in grease cookie sheet.
9. Allow to rise for the second time until double size.
10. Bake until done (10-15 min at 350℉

CHOCOLATE CHIP COOKIES

Ingredients
1
 1 cup flour
8
1
 tsp baking soda
4
1
 tsp salt
2
1
 cup shortening
4
 1
 cup sugar
4
 1 egg beaten
 1 tsp vanilla
1
 pound semi-sweet chocolate or chocolate chips
2
Procedure
1. Sift flour, baking soda and salt together.
2. Cream shortening, brown sugar and granulated sugar together.
3. Add egg and vanilla. Beat thoroughly.
4. Add sifted dry ingredients.
5. Fold in chocolate / chocolate chips cut into small pieces.
6. Drop from teaspoon onto greased cookie sheet.
7. Bake in moderate oven (350℉ ) about 10 minutes. Make 50 cookies.

BUTTERMILK NUT BREAD

Ingredients
 2 eggs, well beaten
1
 1 cups brown sugar
2
1
 3 cups sifted flour
4
 2 tsp baking soda
1
 tsp salt
2
 2 cups butter milk
 1 cup chopped nuts
Procedure
1. Beat eggs, add sugar and mix well.
2. Sift flour, baking soda and salt together. Alternately add buttermilk and egg mixture to dry
mixture.
3. Add nuts. Pour into 2 greased loaf pans.
4. Bake in slow oven (325℉ ) 1 hour. Make 2 (8 x 4 inch) loaves.

CHEESE BISCUITS
Ingredients:
 2 cup all-purpose flour
 1 Tbsp baking powder
 5 Tbsp butter or margarine
 1
 cup grated cheddar cheese
4
 1 egg, beaten
Procedure
1. Sift flour and baking powder together.
2. Cut in butter until mixture resembles cornmeal.
3. Add cheese and milk to form soft dough.
4. Turn dough out on a lightly floured board and knead for 30 seconds.
1
5. Roll the dough out inch thick, and with a biscuit cutter cut out rounds.
4
6. Put half of the rounds on a baking sheet and top each with grated cheese.
7. Brush the biscuits with the lightly beaten egg.
8. Bake in a hot oven (375℉ ) for 15 minutes or until they are golden.

BANANA MUFFIN
Ingredients
1
 1 c all-purpose flour
2
 1 tsp baking powder
 1 tsp baking soda
1
 tsp salt
2
 3 large bananas, mashed
3
 cup white sugar
4
 1 egg
1
 cup butter, melted
3
Procedure
1. Pre heat oven to 350℉ . Coat muffin pans with non-stick or use paper liner. Sift together the
flour, baking powder, baking soda, and salt. Set aside.
2. Combine bananas, sugar, egg, and melted butter in a large mixing bowl. Fold in flour mixture,
and mix until smooth. Scoop into muffin pans.
3. Bake in preheated oven. Bake mini muffins for 10 to 15 minutes and large muffins for 25 to 30
minutes. Muffin will spring back when lightly topped.
STANDARD SCORE SHEET for BREAD/MUFFIN
Rate your product using this Score Sheet.
Very
Characteristics Excellent Good Good Fair Poor
5 4 3 2 1
 External Characteristics
1. Shape: well-proportioned;
Symmetrical; rounded top
2. Size: large but not airy; proportional to
weight
3. Color: even, rich golden brown
4. Crust: tender; crisp; even thickness;
free from cracks
Internal Characteristics
1. Color: creamy white; free from streaks
2. Grain: fine; thin-walled cells, evenly
distributed
3. Texture: tender; soft; slightly moist
4. Flavor: “wheaty” sweet
Comments:

HONEY RAISIN BARS

Ingredients
1
 cup shortening
4
1
 cup sugar
2
1
 cup honey
2
 1 egg
1
 1 cup cereal flakes
2
1
 1 cup cake flour
2
1
 1 tsp baking powder
2
1
 tsp baking soda
4
1
 tsp salt
4
1
 cup milk
2
 1 cup seedless raisins
Procedure
1. Blend shortening, sugar, and honey thoroughly.
2. Add egg and beat well.
 3. Crush cereal flakes into fine crumbs, mix with sifted dry ingredients and add to shortening
mixture alternately with milk.
4. Stir in raisins.
1
5. Spread batter inch thick in well-greased 10 x 5-inch pan.
2
6. Bake 15 to 20 minutes at 350℉ .
7. Cool and cut into 35 2-inch squares.
CARAMEL SUGAR COOKIES
Ingredients
 1 cup shortening
 1 c sugar
1
 c brown sugar
2
 3 eggs, beaten
 2 t vanilla
3
 3 c cake flour
4
1
 c brown sugar
2
 1 t salts
1
 baking soda
2
 brown sugar
Procedure
1. Cream shortening
2. Add sugar and brown sugar a little at a time a cream well.
3. Add beaten eggs and vanilla mix.
4. Sift flour, salt and baking soda together and combine with mixture. Chill.
1
5. Roll out inch thick.
4
6. Sprinkle with brown sugar.
7. Bake in a moderate oven (350℉ ) for 15 minutes. Makes about 9 cookies.
CHOCOLATE REFRIGERATOR COOKIES
Ingredients
 1 cup shortening
 1 cup sugar
 1 egg, beaten
 2 Tbsp milk
 2 tsp vanilla
1
 3 cup cake flour
2
 3 tsp baking powder
 1
 tsp salt
2
 3 ounces chocolate
Procedure
1. Cream shortening and sugar together.
2. Beat egg and combine with milk and vanilla.
3. Sift dry ingredients together.
4. Add melted chocolate to creamed mixture. Alternately add the dry and liquid ingredients.
5. Work until a smooth dough is formed.
6. Mold into a roll 2 inches in diameter and roll in waxed paper.
7. Chill until firm.
1
8. Slice inch thick and bake at 350℉ for 12 minutes. Make 150 cookies.
8

PINEAPPLE-NUT COOKIES
Ingredients
1
 cup shortening
2
1
 cup brown sugar
2
1
 cup sugar
2
 1 egg, beaten
 2 cup cake flour
 1 tsp baking powder
1
 tsp baking soda
4
1
 tsp salt
4
1
 cup crushed pineapple
2
2
 cup chopped nuts
3
 1 tbsp lemon juice
Procedure
1. Cream shortening and both sugars together. Add egg and beat well.
2. Sift dry ingredients together and add with well-drained pineapple, nuts and lemon juice.
3. Drop from teaspoon or shape with a cookie press onto a well-greased cookie sheet.
1
4. Bake 15 to 20 minutes at 375℉ . Makes 48, 2 inch cookies.
2
 Standard Score Sheet for Cookies

Excel Very
Characteristics -lent Good Goo Fair Poor
5 4 d 2 1
3
External Characteristic
DROP BAR REFRI- ROLLED MOLDED
GERATOR
Size and Shape
Fairly Uniform, Uniform, Retains
uniform, Will hold thin Shape of Uniform,
mound Shape. slices. cutter thin
shape. slices.

Color:
Lightly Lightly Lightly Lightly Lightly
browed browed browed browed browed

Excel Very
Characteristics -lent Good Good Fair Poor
5 4 3 2 1
Internal Characteristics
Texture:
Slightly Slightly Crisp, Crisp, Crisp, thin,
Moist moist tender tender slightly moist if
tender thick,
tender
Flavor:
Pleasing Pleasing Pleasing Pleasing Pleasing,
, , , , no off
no off no off no off no off flavor, rich
flavor, flavor, flavor, flavor,
rich rich rich rich
Comments:

Activity 1.1.5
Something to do
Make an album of different bakery products with their corresponding picture and recipe. Your output
will be rated using the rubrics below:
SCORE CRITERIA
5 Artistically and creatively done with full illustrations and pictures of the recipe
 4 Artistically and creatively done with some illustrations and pictures of the recipes
3 Properly done with some illustrations and pictures of recipe
2 Properly done with few illustrations and pictures of recipe
1 Done untidy with few illustrations and pictures of recipe

Now you are ready to go on with the procedures on how to decorate and present bakery
products!

LO 2: Decorate and present bakery products

 Prepare a variety of fillings and coating/icing, glazes and decorations for bakery products
according to standard recipes, enterprise standards and/or customer preferences.
 Fill and decorate bakery products, which required and appropriate, in accordance with standard
recipes and/or enterprise standards and customer preferences.
 Finish bakery products according to desired product characteristics.
 Present baked bakery products according to established standards and procedures.
What do you need to know?
Read Lesson Information closely and find out how much you can remember. Then do Self-Check 2.2.1
to know how much you have learned.
Lesson Information
Decorate and Present Bakery Products
Bakers prepare, bake and decorate bread, rolls, biscuit, and other baked products. Bakers work
in a number of different environments from bakeries, patisseries, and cake shops to hotels, restaurants,
cafeterias, and factories, or as part of bakery development for supermarkets or even in a cruise ship.
For you to become a baker, you need to complete an apprenticeship and earn a National
Certificate in Baking, Plant Baking or Craft Baking. Completing Baking units while you are in school could
be the first step towards baking apprenticeship and an existing career as a baker.
Bakers usually work in shifts and may work early mornings, late evenings, and weekends. So if
you are an entrepreneur and a risk taker, this good job for you.
This lesson will provide you the knowledge, skills and understanding in decorating and
presenting bakery products. (www.s4gateway.org.nz/distancelearning/pathings/baking)

Commonly Used Frosting or Icings, Fillings, and Glazes

BOILED ICING
Ingredients
 1
 1 cup sugar
2
1
 tsp cream of tartar or 1 tbsp. white corn syrup
4
1
 tsp salt
8
1
 cup water
3
 2 egg whites
1
 1 tsp vanilla
2
Procedure
1. Put egg whites, sugar, water and syrup on top of double boiler.
2. Beat until mixed well.
3. Place over rapidly boiling water.
4. Bea constantly with electric mixer or electric beater 7 minutes or until it will stand or peaks
when beater is raised.
5. Remove from heat. Add vanilla. Beat.
6. Fills and frosts a 2-layer cake, 8 or 9 inches.
Types of Icing, Filling and Glazes

Types of Icing Procedure Best Used for Storage

Coloring
American Butter and milk are beaten together, Used as frosting and Icing can be
Butter Cream/ and then confectioner’s sugar is filling. It is also used refrigerated or
Confectioner’s added. Flavor the mixture with for decorations frozen in an
Sugar Icing extracts and chocolate. including roses, drop airtight container
flowers, sweet peas for week.
and figure piping.
Butter Cream It uses egg yolks and is made the way Filling and frosting Needs
French as Italian meringue. refrigeration.
Both use of egg white but differences Frosting and filling. Needs
are made. Italian- Hot sugar syrup is refrigeration.
Butter Cream added to already whipped egg whites.
Meringue Swiss- The whites and sugar are mixed
Italian and together over heat and whipped. And
Swiss then, cooled before the butter and
flavoring are added. This type is the
simplest.
Butter Cream Made form stiff American butter Covering cookies. Can Same as
Rolled cream. Dough-like consistency that is be tinted. American Butter
rolled out applied to cake. cream
Glazes
Can purchase ready-made; stir it to Used as a filing alone Refrigerate after
Jams and soften, or heat with amount of liquid if or in combination with opening. Is not
 Jellies it’s too thick, and strain to remove the other fillings such as perishable if used
seeds. butter cream. as a filing.
Royal Icing Heavy paste of egg whites and Used in general piping Does not need
confectioner’s sugar beaten with a or delicate work. refrigeration. Air
little vinegar or lemon juice. Can be Decorating cookies dried decorations
made in different consistencies. and bread houses. last for months.
Tints to pastel to dark
colors.
Whipped Beaten with sugar. Can be flavored. Can be used as a filling Must remain
cream Stabilized for longer life with gelatin. and frosting. Can be refrigerated.
Creamy, piped to form soft
delicate decorations. Tints in
sweetness, pastel colors
Perishable

Self-Check 1.2.1
Something To Do
Read the statement carefully and write the correct word that describes each statement. Write
your answer in your test notebook.
1. The most important ingredients in all types of frosting.
2. Made by warming egg whites, sugar, and water, and beaten until fluffy and glossy
3. A French term which means rich and very chocolate
4. Made from beating egg whites and sugar
5. Sticky icing that dries a hard finish and purely white
What do you need to know?
Read Lesson Information closely and find how you can remember. Then do Self-Check 2.2.2 to know
how much you have learned.
Lesson Information
Decoration is the final part of the production of any product. Some need no further additions; some are
added before the baking begins. (www.wascatourism.com/...ITG_Prepare_&produce_cakes_&_pastries)

Ways to Present and Display Bakery Products:

 Trays – After taking from the oven, product is placed onto cooling wires, decorated and then
placed on trays or platters.
 Cellophane Bags- Bags are clear and transparent. Product is placed inside the bags to protect
from outside contamination and to slow the staling process. Staling is caused by air passing
through product and removing moisture. Then moisture evaporates from surface.
 Boxes – Product might be placed into boxes and displayed for sale, lots of 6 or 12. Some boxes
might have see through lids.
  Doilies – Some larger product might be placed on a doily and displayed individually. The role of
the doily is to have a barrier under product and protect from surface contamination.
 Labels – Packaged products will have labels showing ingredients, name of manufacturer and
other legal requirements. They make good advertising.
 Glass Vase – Used to graciously decorate a tray of cookies.

For the vase filling, cut three lemons into small and thick slices. Set whole lemons in the glass vase.
Now, assemble lemon slices between the glass vase and the whole lemons. Repeat this step until the
glass vase is completed. Fill the glass vase with water. Now, lay a plate on the top of the glass with
waxed paper and fill with eye-catching spring cookies.
 Jar – This is one of the easiest way to add a twist on cookie presentation.
Fill a jar with colorful spring cookies. Make sure that the jar is big enough to fit about 15 or 20
cookies. Once the jar is filled, you can decorate a spring-themed covering for the lid of the jar. To do the
covering, make a circle on a paper using a round plate. Then, glue the circle onto a piece of colorful
fabric. Green, yellow, and red are great colors for spring. Cut out the circle with sewing scissors. Lastly,
wrap the piece of fabric on the jar rim with twine.
How to Present Cookies for a Garden Party, April 16, 2013 retrieved from
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