TLE Notes

*Watch the videos found in Canvas since a lot of the content is based on those.
*Review the quizzes/ Summative assessments

INGREDIENTS IN BREAD AND PASTRY PRODUCTION

Leavening Agents
- produces gas that causes mixture to rise, become light and porous in texture.
1. PHYSICAL LEAVENING AGENT
 Creaming
 Folding
 Beating

2. BIOLOGICAL LEAVENING AGENT (YEAST)

 Yeast is a tiny plant-like microorganism that exists all around us – in soil, on
plants and even in the air.
 It has existed for so long; it is referred to as the oldest plant cultivated by man.

3. CHEMICAL LEAVENING AGENTS

 CREAM OF TARTAR
- It is a potassium hydrogen tartrate, which is a byproduct of winemaking
- It strengthens the matrix of bubbles and help prevent the egg foam from
collapsing too quickly.
- It also helps to increase the volume of the egg foam and keeps them bright
and white.

 BAKING SODA
- It is also known as sodium bicarbonate. When it is heated up, carbon
dioxide is formed. Its this gas that gives rise to our favorite cakes, cookies
and biscuits.
- It is alkaline and needs an acid batter such as you would have if you use
lemon juice or milk as one of the ingredients.

 BAKING POWDER
- It is both alkaline and acid and needs only liquid and heat.
- Mixing of cream of tartar and baking soda actually creates baking powder.

 EGG
- It gives color – yellowish- or golden-brown effect
- It acts as leavening agent.
 - It gives moisture and flavor.

FUNTIONS OF SALT IN BAKING

- It brings out the best flavor of its fellow ingredients.
- It strengthens the gluten network in a bread dough, allowing it to trap
more carbon dioxide and give volume to a loaf.
FLAVORING AND AROMATICS
 VANILLA EXTRACT/ESSENCE
- There’s no flavor in the world quite like vanilla. It’s rich, creamy, and warm,
and impossible to imagine baking without it.

 CINNAMON
- The spice, consisting of the dried inner bark, is brown in color and has a
delicately fragrant aroma and a warm sweet flavor. Cinnamon is used to
flavor a variety of foods, from confections to curries to beverages, and is
popular in bakery goods in many places. Essential oil is distilled from the
bark fragments for use in food, liqueur, perfume, and drugs.

 NUTMEG
- The spice made of its seed. The tree is native to the Moluccas, or Spice
islands, of Indonesia and is principally cultivated there and in the West
Indies.
- The spice nutmeg has a distinctive pungent fragrance and a warm slightly
sweet taste. It is used to flavor many kinds of baked goods, confections,
sausages, sauces, and beverages such as eggnog.

 COFFEE
 CHOCOLATE
- Cacao doesn’t become cocoa until the pod is opened and fermented. That’s
when you get all the forms of cocoa: butter, powder, and liquor.
METHODS OF MIXING BATTER AND DOUGH
FOUR COMMON METHODS OF MIXING BATTER AND DOUGH
 MUFFIN METHOD
- The dry ingredients are sifted together in a bowl. In another bowl, eggs are
beaten. Then the melted fat or oil is added to the beaten eggs. This liquid
mixture is then gradually added to the mixture of dry ingredients. The
extent of mixing depends on the product to be prepared.

 PASTRY METHOD
- The dry ingredients are sifted together in a bowl and the fat is mixed lightly
or cut into the dry ingredients. Liquid is added last and mixed well until the
mixture adhere together. This method is used when making pastries and
biscuits.

 CONVENTIONAL CAKE METHOD

- The softened fat and sugar are creamed together. Then beaten eggs are
added to the fat-sugar mixture. The dry ingredients previously sifted
together are then alternately added with the liquid ingredients to the fat-
sugar mixture. It may be modified for more delicate cakes, where the egg
yolks and egg whites are separately beaten. The yolks are creamed with
sugar while the beaten egg whites are folded into the batter as the last
step.

 ONE- BOWL METHOD

- This method is used when an electric mixer is available. The dry
ingredients, melted fat or oil and most of the liquid ingredients are mixed in
one blend. The beaten eggs are added toward the end of the mixing when
the remaining liquid ingredients are added in. This method is also known as
the single stage or dump in method.

QUIZ 1
1. It is a kitchen tool used in scraping ingredients completely out of the bowl. –
RUBBER SPATULA
 2. Which material is best in measuring liquid ingredients in large amounts? –
MEASURING JUGS
3. It is used in separating course particles from the fine ones. – SIEVE
4. It is used in incorporating air in a much faster and convenient way. – ELECTRIC
MIXER
5. Correct statement about flour –
6. Which type of sugar contains cornstarch – CONFECTIONERS (SUGAR)
7. Which baking ingredient surround the gluten in dough and makes it tender? –
8. Which leavening agent need to be paired with an acid for it to serve its function
in bread and pastry production? –
9. Which is both an alkaline and acid and it only need liquid and heat for it to work
as a leavening agent - BAKING POWDER
10. Which type of shortening is taken from the fattiest portions of the pig and is used
in making flaky pie crust? –
11. Which is a byproduct of winemaking and is usually added to beaten egg whites to
increase its volume and stabilize the foam? –
12. Which is a physical leavening agent which causes the mixture to rise and create
volume and texture? – CREAMING

QUIZ 2

1. This ingredient should be packed firmly as measured –

2. The correct way of measuring milk – Place the glass on a level surface and fill it to
the desired mark. Check measuring mark at the eye level.
3. The type of flour mixture which is smooth and can be rolled –
4. It is a general term for breads which are prepared in one uninterrupted process. –
QUICK BREAD
5. Which type of quick bread is cooked/baked in a special iron with honeycomb top
and bottom? – WAFFLE
6. Which is a method of mixing butter and dough which requires one to mix all liquid
ingredients in a bowl and all dry ingredients in another bowl before they are
combined together? – MUFFIN METHOD
7. These are formed from drop batter in the shape of balls or something wrapped
around a filling are usually fried or steamed or included in stews. – DUMPLINGS
8. It is the leavening used in making Popovers. – STEAM FROM LIQUIDS
9. Which flour mixture is used in making doughnuts? –
10. What are the distinguishing marks of muffin?
11. It is a kitchen utensil used in separating coarse particles from the fine ones. It is
commonly used in the preparation of flour.
12. It is handheld tool and is primarily used to incorporate air which is a way of
leavening the bread. –
13. A method of mixing dough that calls for dry ingredients to be measured and sifted
together in a bowl and the shortening is mixed lightly or cut into the dry
ingredients. Cold liquid is added last and blended well and kneaded lightly or
rolled. –
14. It is an effective material can which be used to line a plate prior to measuring dry
ingredients for easy storing of excess ingredients and cleaning.
15. Buttermilk is an ingredient added in a pancake mixture that results to a tender and
fluffy product. To make a homemade buttermilk this ingredient can be added to a
whole milk.