CONTREDAS, CHRISTINE G.

BTVTED-FSM 3C
BASIC BAKING MODULE

Directions: Supply what is defined or described. Write your answer

before the number.

FOLDING 1. It is a method used in a very sensitive way to

combine two mixtures together.

2. It contributes to the final enhancement /

PROOFING fermentation of a yeast dough before it is
baked.

3. Refers to pricking it all over with a fork on a pie or

POCKING tart crust  to enable steam to escape when the
crust is baking. This helps avoid puffing up and
weakening of the crust.

4. Pertains to solid fat, beaten along with sugar

CREAMING that lightens and leavens baked items (typically
butter, but may also be shortening, margarine, or
lard).

5. It refers to folding a dough 's edges in a

CRIMPING
decorative manner. To keep the filling from
spreading, it often helps to lock two bits of dough
together.
B. Make a short video atleast 5 minutes maximum time and
discuss the following:

1. How important the history of baking in present time.

The history of baking exposed its unbroken significance through its

continuity embraced by an appreciative bakers to explore new ideas
that can be utilize in baking. The historical testimony of baking shapes
its overall enhancement and bridges towards the open door of a well
developed world of baking today. This is blended with the excess
difference as we compare the conventional baking to our time now.
Baking history encourages everyone to enter and practice the methods
and techniques in baking. Its importance lift up our determination and
preservation to what is being started before— the ingredients and
methods of baking. The origin of baking give birth to a wise baking
practices, techniques, and methods for an instance with the use of
tools and its way of creating it. The improvisation of baking tools open
the door for an unending creativity of bakers for a long time. We are
now accountable to preserve and must found it beneficial in our daily
lives survival. It enables us to discover and develop the more advance
tools mainly base on the convenience of utilizing the traditional tools.
Its efficiency has enlightened us to choose the most effective tools to
use. History of baking has a great significance to present time as it
serves as a weapon to continuously survive, preserve, and evolve on
what is baking all about in everyone’s life no matter the time it was
discovered. Baking breads, cakes, and biscuits is one of the most
significant on what baking contributes to us. Either for survival or
commercial which is broadly evident till now. Baking history is
something to look back and recall how it contributed us the knowledge
and skills where we constantly practiced and the techniques remains
practically the same blended with the advancement of ingredients,
recipes, tools, equipment, and baking techniques responsibly done by
everyone living in the current time.
 2. State a simple summary in history of baking.

Around 4000 B.C, the primary breads created with flat breads,
though some natural leavening usually occurred because of the
fermentation of noble rot, wild yeast or steam. The Egyptians are
well-known for making grinding product, sealed vessels for baking
ceramic ware, rudimentary ovens, and therefore the use of the
leavening technique to implement fermentation employing a slice
day-old dough. The Romans initiate to encourage the teaching and
development of baking skills and based the Western world's first
corps of bakers. The UK build the primary guild that set baking
standards and a 7-year to spot for a qualification of a master baker.
Baking powder as one of the leavening agent was introduced in
1856 and industrial yeast was marketed entirely twelve years later,
in 1868, that created it abundant easier for bread bakers as they did
not have to wrangle those rascally very little wild yeastiest. Within
the Thirties, once the primary mechanical mixers were made, life
got even higher for bakers and pastry chefs. What goes into a
baked smart supported flour either strengthens / toughens (proteins
and starches), weakens / tenderizes (fats and sugars), moistens
(any ingredient containing water), dries, however not isolated, or
leaves it.

3. Select atleast 5 terminology in baking and discuss it with

their corresponding tips and techniques.

1. BATTER

A batter is an unbaked mixture that is thin enough to pour or scoop, but cannot
be rolled out like a dough.

 Tips for Making a Batter: Take care not to over-mix batters or too much gluten
will develop, creating a tough baked good. Mix just until all of the ingredients are
incorporated.

 Techniques for Making a Batter:

√ To make this simple batter recipe, start by sifting the flour into a large
mixing bowl and make a well in the center. Drop the egg into the well and beat with a
balloon whisk, gradually drawing some of the flour into the mixture.
√ Slowly pour in the milk, whisking all the time and continuing to draw in the
flour until you have a smooth batter. It should be the consistency of single cream.
√ Cover the bowl and leave the batter to stand in a cool place for about 30
mins. – this allows the starch grains in the flour to soften and give a lighter batter. If
after standing, the batter has thickened too much add a splash of milk to thin it
down.
 2. FOLD

Folding is a technique used to incorporate two mixtures together in a very

delicate way. This technique serves several functions: it reduces gluten
development and also prevents whipped egg whites or whipped cream from
deflating when being mixed into another component.

TIPS:

• When folding, it can be tempting to keep mixing forever and ever. However, if you
fold too much, you will inevitably deflate the batter, causing it to not rise properly in
the oven. Fold just until combined, then call it quits.

• Use a flexible rubber spatula. They are typically wide and flexible, allowing you to
scrape everything in the bowl and make sure it is all fully incorporated.

3. CARAMELIZE

 Caramelization refers to the change sugar goes through when it is heated and
allowed to brown. When sugar is heated, it becomes liquid and then begins
turning brown in color.
Tips for Caramelizing Sugar: 
 Extra caution should be taken when caramelizing sugar due to the extremely
high temperatures.
 The fat should be stored (around 68-70 F). Too cold or too warm resulted to
not holding web of air. Creaming should be prepared with either a hand mixer or
a stand mixer.

TECHNIQUES :

 The most common techniques for caramelizing sugar are the dry method and
the wet method. The dry method involves melting and browning sugar (by
itself) in a pan. This is a tricky strategy often used by candy makers.
 In the wet method, which involves dissolving sugar in water, then cooking
until the water evaporates and the melted sugar browns. This technique is
best for home cooks because it helps prevent the sugar from burning. The
addition of water also lengthens the time required for the sugar to caramelize,
so more chemical reactions occur and produce more complex flavor.
 4. SIFTING

 Sifting is a process of forcing flour and other dry ingredients through a fine
mesh (a sifter or sieve) to break up any lumps and to aerate the ingredients.

Tips for Sifting:

  Ingredients should always be sifted after it is measured unless otherwise

specified by a recipe. After dry ingredients are sifted together, use a whisk to
thoroughly combine them.

Word of caution: If your recipe calls for “one cup sifted flour” this means that you
sift the flour before measuring. If your recipe calls for “one cup flour, sifted” this
means that you sift the flour after measuring.

TECHNIQUES :

 Shake the bowl – Gently shake the bowl of flour to introduce air
 Toss like a salad – Lightly lift the flour up into the air with spoons and let it
drop back into the bowl
 Use a strainer – Stir with a fork and then use a strainer or colander to sift
 Whisk – Use a wire whisk or fork to whisk the flour

5. KNEADING
Kneading is the process where dough made with wheat flour is worked together. As
the dough is kneaded, the gluten strands align and stretch, building strength and
elasticity in the dough.

TIPS:

 Kneading can be done by hand or with a dough hook on a stand mixer.

 As you knead the dough, you will notice that it transforms into something
much smoother and more elastic. This means that the dough is developing
precisely the way you want it to. So keep doing what you're doing.
 Work the dough as close to your body as possible to alleviate unnecessary
pressure on your back.
Lets Do This...

Directions: Copy the given recipe. List down all

possible tools and equipment needed in preparing that
kind of recipe. Write it on a sheet of bond paper .

HONEY MUFFINS FLAVORED

The ingredients:

•2 cups of wheat • 1 cup of milk

•1 teaspoon of salt • 4 teaspoons of honey
•3 teaspoon of baking powder • 1 beaten egg
•1 cup milk • 1⁄4 cup of  butter should be melted

Directions: 

1. Set  the oven to 400 ° C.

2. Sift all  the dry ingredients . 
3. Put the milk, sugar, egg, and butter together.
4. Add the combination of sifted flour.
5. Stir vigorously, for the ingredients to thicken.
6. Load 1/2 maximum to  lubricated muffin pans.
7. Cook for  Around 25 to 30 minutes  
8. produces twelve muffins.
List down possible tools and equipment needed in the entire
preparation:

TOOLS AND EQUIPMENT

1.OVEN
2.MEASURING CUPS
(LIQUID & DRY)
3.MEASURING
SPOON (LIQUID &
DRY)
4.STRAINER/FLOUR
SIFTER
5.MIXING BOWL
6.MUFFIN PAN
7.RUBBER SPATULA
8.WIRE WHISK
9.TIMER
10. WOODEN SPOON
C) Direction: Classify the different tools and equipment that are
describe in each item according to its use.

Tools and Equipment Uses

1. Chopping boards — Used for cutting
• Used as a protective surface for
cutting, slicing, or chopping food
products.
2. Weighing scale — Used for measuring
• Used to measure the accurate weight
of ingredients
3. Timer — Used for measuring
• Used to measure units of time for
cooking.
4. Pastry cloth — Used for preparation
• Used for rolling out pastry dough with
a rolling pin
5. Rubber scrapper — Used for mixing ingredients
• Used to scrape pieces of food
6. Pastry blender — Used for cutting
• Used to mix a hard (solid) fat into flour
or butter into flour
7. Double broiler — Used for preparation
• Used for applying gentle heat for
delicate tasks like making sauces and
melting chocolates
8. Rotary egg beater — Used for mixing ingredients
• Used to manually mix, beat, or whip
eggs and other similar ingredients
9. Pastry wheel — Used for cutting
• Used for cutting pastry dough as it is
being formed and prepared for baking
10. Custard cup — Pans used in baking
• Used for baking custards as vessels in
which a custard is baked and served.

Directions: Calculate and complete the table below.

3 cups 709.765 ml
2,000 g 2 kilogram
4.4 lbs. 2 kilograms
190-200 °C 375-400 °F
250 °F 121.111 °C
200°C 392 °F
266 °F 130°C
300 g 2/3 lbs.
E. Directions: Identify the different baking materials that
are described in each item.

1. In addition to sugar, is also

HONEY used and makes a moist
and fragrant dessert.

2.Typically made from

FLOUR grinding wheat , corn,
barley or rice, it is a
powdery ingredient. It is the bread's main ingredient,
one of the world's most popular and sought-after
ingredients.

3. It refers to dry heat cooking

BAKING
in an oven specifically 
where the temperature is
constant while hot air circulates to cook a cake, pastry,
cookie or pizza.

4. It is a raising agent widely

BAKING
often used in cake making.
POWDER
It is made of alkali, soda
bicarbonate, vinegar, tartar
oil, and a corn flour or rice flour filler that retains
moisture.

5. As it has a mild taste that

BUTTER helps the other ingredients
in a cake to show through,
it is perfect for baking.
 E) Search or cut out any pastry recipes then identify
the different baking materials used . Write a label in
each picture and then put it in an A4 bond paper,
Send it to my gmail account.
HAM AND CHEESE CROISSANT RECIPE
INGREDIENTS:
For the dough:
2-1/2 tsp dry yeast
1/4 cup +3/4 cups milk
1/4 cup sugar
3 cups flour
1 tsp salt

For butter:
1 cup cold butter
2 tbsp flour

For egg wash:

1 egg
1 tsp water

Filling:
Ham and Cheese, cubed

INSTRUCTIONS:

1. Pour 1/4 cup warmed up milk and add yeast in a bowl. Mix it and
wait for 5 minutes until it foams up. Next, add sugar and rest of the
milk(which should be cold) and mix. Add 2 cups of flour and salt to it
and mix. To it add remaining flour 1/4 cup or more until the dough
becomes soft.

2. Put it to a floured surface and knead it for 2 minutes until the dough
becomes soft.

3. Place it to a plate covered with flour or cover it with plastic cling

film and refrigerate for 1 hour.
4. Let’s move on to the most important ingredient: butter. Make sure
butter is only slightly softened. In a bowl add the butter and beat until
smooth or soften with your hands. To that add the flour and beat until
smooth. Transfer it to a plastic wrap . Using a rolling pin roll it into a
large around 10*4 rectangle chill it with flour.
5. Next, take the dough from the fridge and place it to floured surface.
Roll the dough to a rectangle.
6. Put the chilled butter in centre and fold the sides.
7. Roll it into a 17*9  inch rectangle. Fold the left thirds of the dough
towards the centre and the right thirds towards the Centre. You will
end up with 6*9  inch high. Hit it again with the rolling bin and cover
with plastic wrap and chill it for 1/2 an hour. Repeat this process 4 to
5 times.
8. Chill the dough for 2 hours or overnight.
9. After 2 hours or longer, cut the dough into to 2 parts. Roll the
dough to as wide as possible.
10. Cut it into triangles. Take one triangle at a time and starting with
base of the triangle. place a pieces of cheese and ham on the top
edge part and gently roll it up to the tip. Repeat with all the triangles.

11. Transfer the rolled out croissants to a lined baking tray and brush
them with egg wash.
12. Let them sit for 1 hour . in 200°C preheated oven for 15 – 25
minutes or until they’re golden brown.
WATER MILK

SUGAR
CHEESE

BUTTER

DRY YEAST

EGGS
HAM
 BAKING MATERIALS USED

MIXING MEASURING WIRE WHISK

BOWL CUPS
(Liquid & Dry)

ELECTRIC
MIXER RUBBER PLASTIC
SPATULA WRAP

ROLLING BAKING SHEETS/

PIN UTILITY TRAY
PASTRY WHEEL
PASTRY
BRUSH ROTARY EGG BEATER

OVEN COOLING
RACK
 MEASURING
SPOON PARCHMENT IN PAN

Post test 1

Direction: Choose the letter of the best answer. Write your answer in
your activity notebook.

1. This leads to when slices of solid fat are processed into flour and some
other dry ingredients, usually butter, shortening, or veg oil, until the fat
starts to absorb the flour and the bits of fat are very thin.

A. Cut in C. Crimping
B. Batter D. Docking

2. It is an unbaked product, thin enough to pour or scoop, but like a pastry it

can not be rolled out.

A. Cut in C. Crimping
B. Batter D. Docking
3. This refers to folding a dough’s edges in a decorative manner to keep
the filling from spreading, it often helps to lock two bits of dough together.

A. Cut in C. Crimping
B. Batter D. Docking

4. Which of the following are examples of leavener.

A. Flour C. sugar
B. Baking powder D. egg

5. It is a process of forcing flour and other dry ingredients through a fine

mesh to break up any lumps and to aerate the ingredients.

A. Sifting flour C. Docking

B. Scoring D. Folding

6. It applies to cuts made on unbaked dough that are one-dimensional.

Used to govern the division of bread dough as well as to expel steam from
filled pastries. Often, it may be artistic.
a. Sifting c. Docking

B. Scoring d. Folding

7. To softened the butter in the recipe it should be stored at a cool room

temperature, anywhere between? "

a. 69-72 F (19-21 C) C. 68-72 F (20-22 C)

b. 67-72 F (20-22 C) d. 68-71 F (21-23 C)

8. What do you call a dense unbaked paste that is thicker than a batter that
can be molded and can be rolled out or formed by hand?

A. Dough c. Flour
b. Gluten d. Docking

9. Referred to the proteins found in wheat flour . It also give strenght and
becoming more and more elastic to batters and dough.

a. Dough c. Flour

B. Gluten d. Docking

10. It is used to produce tender, fluffy and rich bread goods.

 A. Fat C. Flour
B. Gluten d. Sugar

11. Why is baking powder important in making cakes?

a. It helps the dough to rise or batter

b. It adds flavor
c. it adds sweetness
d. All of the above

12. What is the use of the cornstarch in a recipe?

a. it thickens the sauce

b. it gives sweetness
c. gives wonderful taste and aroma
d. adds extra flavor

13 In making cookies, pastries and biscuits, what kind of flour is widely

used?

a. Strong flour
b. Wholemeal/Wholewheat flours
c. White flour
d. Self-raising flour

14. Made from pure flour with a little amount of baking powder.

A. Self –raising flour c. Strong flour

B. Whole wheat flour d. none of the above

15 It is supplement for flour. Cakes made with this product have a bright
yellow color and appear to be denser, pleasantly textured.

a. Ground almonds c. Self-raising flour

B. Polenta d. None of the above

Directions: Depending on their functions, classify the various

baking tools and equipment. Write your answer on a sheet of
paper

UTILITY TRAY
1. helps to keep together the ingredients when baking.

2. Flexible tool for leveling or frosting a

STRAIGHT EDGE
cake or cookies with ingredients.
SPATULA

3. used for cooling cakes before

preparing  for COOLING RACK the  icing and frosting

4. to measure the doness of cakes ,  it also

THERMOMETER used to timing baked goods.

5. For 100 years, they have been used as

DUTCH OVEN cooking vessels.

6. Used for goods such as pancakes and

METAL SPATULA meat to raise and turn.

7. It is a pointed tube of metal or plastic

PASTRY TIPS
attached to the opening of the pastry bag
used to create the cake designs.

8. Used for pounding ingredients or grounding

MORTAR & them.
PESTLE

9. Tiny volumes of liquid or dry materials are

MEASURING weighed.
SPOONS

10. Often used to shift flour of dry

FLOUR SIFTER ingredients such as flour to separate and
break up into small pieces
 REFLECTION…💬

Baking guarantee us the never ending knowledge and skills

about the ingredients, the formulation of recipes, practicing
various techniques and procedures in baking, the tools and
equipment efficient for the appropriate methods that is
combined together to generally describe the world of baking. It
is essential to everyone to practice accuracy in classifying the
distinct uses and application of all ingredients and tools and
equipment. If we fail to follow this accurate either due to a poor
understanding or complete negligence, this could result a baked
products failure. For me, I have encountered the difficulty to
master and effectively utilized the required tips and techniques
for a successful baking performance. As a beginner, I’m really
anticipating the hard times, fortunately, the availability of
materials and expert’s guidance allows me to confidently
perform my first baked products. How broad is its scope, is the
just equal on how long is the time we need for a thorough
comprehension all about baking a specific food products. For
the most part, learning how to bake with our situations today is
not convenient to all. There are certain problems may come
across. Consequently, this directly affects my overall
performance in baking. At some point, I realized on how would
this make sense to me. But the moment I have accomplished my
task in baking pandesal, an idea suddenly flashed into my mind
that it is possible to effectively learn what is baking once you’re
actually doing it. Yes. The terminologies are difficult to
differentiate at first, its procedure for an accurate texture for
example the dough, the mixing of ingredients, all about the
technicalities in baking truly invest us the time, effort, skills,
knowledge, as well as the creativity and to equip ourselves to be
initiative and proactive to provide such alternatives that can still
be utilized as materials for baking. For example with the tools
and equipment. We able to improvised oven using the can of
biscuits or oil mainly due to the non-availability of the electric
oven. Also the ingredients but this is suitable to those who has
experienced more in baking for they able to acquired and deeply
studied the procedures and technicalities in baking. No matter
how hard this will be, there is adjustment and adaptations to be
observed but learning every single details of baking is worth a
try.