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Bread and Pastry Production Ncii Module
Bread and Pastry Production Ncii Module
141 hours
Course Description:
This course is designed to enhance the knowledge, skills and attitude in bread and pastry
production to prepare and present desserts; prepare and display petites fours in accordance with
industry standards. It covers the basic, common and core competencies.
To obtain this, all units prescribed for this qualification must be achieved:
a. Flour as Foundation 30
b. Liquid ingredients 31
c. Sugar and Related Products 32
d. Shortening 33
e. Eggs 33
f. Leavening agents 33
g. Salt 34
h. Flavoring Agents 34
B. Measurements, Conversion and Substitution 35
a. Measuring dry and liquid ingredients accurately 37
HAZARD
Hazard is a term used to describe something that has the potential to cause harm or adverse
effects to individuals, organizations property or equipment. A situation that could be dangerous to
people in the workplace.
Examples include any substance, material, process and practice that has the ability to cause
harm or adverse health effect to a person under certain conditions.
1. On Job Hazards: The safety regulations in the workplace should keep job hazards on top priority.
2. Safety hazards: Inadequate and insufficient machine guards, unsafe workplace conditions, unsafe
work practices.
3. Biological hazards: Caused by organisms such as viruses, bacteria, fungi and parasites. (Risk from skin
irritations and allergies to infections)
4. Chemical hazards: Solid, liquid, vapor or gaseous substances, dust, fume or mist especially if you are
working with cleaning products, bleaches, and other chemical agents.
Chemicals should be rightly labeled to avoid any detrimental mistakes. Mixing of the wrong
chemicals can cause a terrible chemical reaction which could be hazardous to all the employees. There
should be measures to taken to ensure that only chemicals that are safe be kept together and
stored together. The supervisor should have full working knowledge of the chemicals to ensure that
no mistakes happen due to ignorance or negligence. The worker should be guided on the proper
chemical storage procedures.
5. Ergonomic hazards: Anatomical, physiological, and psychological demands on the worker, such as
repetitive and forceful movements, vibration, extreme temperatures, and awkward postures arising
from improper work methods and improperly designed workstations, tools, and equipment. It may
include lighting, chairs, lifting, repeated movements, and computer screens.
6. Psychological hazards: Those that are basically causing stress to a worker. This kind of hazard troubles
an individual very much to an extent that his general well - being is affected. Stress can lead to long term
health problems like headaches, anxiety and impatience. Workplace stress may include heavy
workloads, lack of control over pace of work, shift work, noise, working by yourself, fear of job-loss and
conflict with the employer and co-workers.
RISK
Risk is the chance or probability that a person will be harmed or experience an adverse health
effect caused by a hazard. It may also apply to situations with property or equipment loss.
· How the person is exposed (e.g., breathing in a vapor, skin contact), and how severe are the
effects under the conditions of exposure.
· Identify hazards
· Analyze or evaluate the risk associated with that hazard
· Determine appropriate ways to eliminate or control the hazard.
Repetitive movements,
Back / limb injury Teach and remind workers of correct lifting
bending and awkward working
Repetitive strain technique. Rotate tasks.
positions
Good housekeeping is one of the sure ways to keep a safe workplace. It is not a result of
cleaning up once a week or even once a day, but of keeping the workplace cleaned-up all the time. Aside
from preventing accidents and injuries, good housekeeping saves space, time and materials.
1. BURNS - Cool the burn with cool water. Do not put grease, or oil on burn – they can make it
worst. Do not try to clean a burn or break blisters. Call a physician.
2. FALLS - Stop severe bleeding. Cover wounds with sterile dressing. Keep the person comfortable
and warm. If you think the bone is broken, do not move the person unless necessary as in the
event of fire, call for a medical assistance.
3. POISONING - Swallowed Poison. If the container is available, use antidote recommended in the
label. If none is given call the emergency station of a hospital, the nearest clinic, or rural health
center. Tell them what kind of poison was taken and they will recommend an antidote. Do not
try to neutralize a poison by giving raw eggs, salt water, mustard, vinegar or citrus fruit
juices as an antidote or to cause vomiting. Never attempt to induce vomiting by sticking
your fingers anywhere in the patient's mouth; this procedure can be very dangerous.
Sign Categories
As shown in the table below, there are three basic sign categories used in the
workplace. Each category is distinguished by its shape.
1. Regularly wash and cut your hair to keep a neat appearance. If you have facial hair, you can save
money by maintaining it yourself with a set of quality clippers.
2. Visit the dentist at least once a year (twice a year is optimal). Though you are brushing
every day, your dentist will correct any dental problems you have.
3. Bathe every day before work, or every night before you go to sleep. This will help you
cleanse/remove body odor.
4. Wear deodorant or antiperspirant daily if you tend to sweat heavily. Some people can actually
get away with not wearing deodorant, but most people, especially those who have heavy
duty jobs or work in warm climates, benefit greatly from it.
5. Scrub your hands with soap and water before you handle any food especially when you have
just come from the toilet, after touching your hair or other parts of your body, and after
your hands cover your mouth or nose when you cough or sneeze. Be sure to clean under
fingernails where dirt and bacteria tend to accumulate.
6. Trim your nails; especially if you work in the food service. This will help keep your hands much
cleaner and prevent the spread of the germs to the food.
7. Keep hand sanitizer and facial tissues near your work desk. If you do not work on your desk,
put travel sizes of these items in your pocket. Sanitizer and tissues will come in handy when
you're ill and can also prevent the spread of germs resulting from touching items such as money
and computer keyboards.
8. Use a separate towel or cloth for drying dishes, wiping countertops, and wiping hands.
9. Avoid working with food when you have an open cut, sore, boil, or infected wound in your
hands. Pus and other liquids secreted by the wound contain millions of harmful bacteria that
can cause food poisoning.
10. Keep hands out of food as much as possible. Otherwise, wear disposable gloves.
11. Avoid smoking while preparing or handling food as ashes may drop into the food.
"Good" hand washing techniques include using an adequate amount of soap, rubbing the
hands together to create friction, and rinsing under running water.
Wet your hands with clean running water (warm or cold) and apply soap.
Rub your hands together to make lather and scrub them well; be sure to scrub the backs of your
hands, between your fingers, and under your nails.
Continue rubbing your hands for at least 20 seconds.
Rinse your hands well under running water.
Dry your hands using a clean towel or air dry
FOOD HAZARDS
Food hazards are biological, chemical or physical agents with the potential to cause food
spoilage, illness or injury.
CROSS – CONTAMINATION
Cross-contamination is the transfer of biological or chemical contaminants from foods (usually
raw) to other foods. It is one of the causes of food poisoning.
Storing Eggs
1. Keep eggs in refrigerated storage until used
2. Use eggs within 4-5 weeks of packing date
Storing Dairy
1. Follow FIFO
2. Discard products that has passed use-by or expiration dates
WASTE MANAGEMENT
In cleaning floors
a. Sweep
b. Mop on detergent solution
c. Wash
d. Rinse
HISTORY OF BAKING
Stone Age
Swiss Lake Dwellers, more than 8,000 years ago, learned to mix flour and water which they
cooked on heated stones.
The Babylonians, Chileans, Assyrians and Egyptians had used the same procedure of breaking
bread.
Royal Egyptian household discovered accidentally that the dough when set aside flowed and
expanded. Since then bread was baked in this manner in 17th century
Baking in Greece
• Slaves started public bakeries somewhere in Greece 300-200 BC and was took over by Romans.
• It was said that the quality of baked product then was comparable to the quality of baked
products today.
Baking in America
• In 1604, baking was brought to America by the Jamestown colonists. The industry flourished
with the country in the last half of the 19th century. Construction of ovens and mixing troughs
was much improved. A variety of baked products came out. Other baked products such as cakes
and pies, biscuits, crackers and cookies were introduced. Wheat and baked products were
shipped and introduced to the East.
TO PREVENT ACCIDENTS:
- Stay in your assigned work area.
- Wandering in the classroom could result in crowded kitchen.
- The more students in a work area, the greater the risk of injuries such as burns and cuts .
Workers in the laboratory area
Facilities
1. Sanitize laboratory equipment, tools and utensils thoroughly before use
2. Store all ingredients properly. Dry and wet ingredients should be stored in appropriate
containers
3. Observe safety precautions
Cooking outfit
1. Hair covering/ hair net
2. Apron
3. Face mask
4. Plastic gloves
5. Hand towel
6. Dish towel
7. Pot holder
BAKING TERMS
Bake - To cook in an oven with dry heat. The oven should always be heated for 10 to 15 minutes
before baking.
Baking blind - This is the process of partially or fully baking a pastry case in the oven without the
filling. Line a tart tin with pastry, cover it with greaseproof paper and weigh it down with
ceramic baking beans or dried chickpeas, beans or lentils. Baking blind is ideal if you have a no-
cook filling, a filling that needs little cooking or is cooked at a low temperature. It ensures a crisp
finish.
Batter - A mixture of flour, liquid, and other ingredients that is thin enough to pour.
Tube-center Pan
Deeper than a round pan and
with hollow center, it is
removable which is used to
bake chiffon type cakes.
OVEN- Are the workhorses of the bakery and pastry shop and are essential for producing the bakery
products. Ovens are enclosed spaces in which food is heated, usually by hot air.
Deck Oven
The items to be baked either
on sheet pans or in the case
of some bread freestanding
are placed directly on the
bottom, or deck of oven. This
is also called STACK OVEN
because several may be
stacked on top of one
another.
Convection Oven
Contains fans that circulate the
air and distribute the heat
rapidly throughout the interior.
Strong forced air can distort the
shape of the products made
with batter and soft dough.
OVEN
Ovens- are the workhorses of the bakery and pastry shop and are essential for producing the bakery
products. Ovens are enclosed spaces in which food is heated, usually by hot air.
If using a fan-forced oven , your cooking time may be a little quicker, so start checking your food a little
earlier
9. Don’t totally rely on the temperature dial or knob when setting your desired temperature, like
350 F, it is not always accurate. Sometimes it will be hotter than 350 F, so adjust it a little lower
or vice versa. Then is when an oven thermometer will come in handy.
10. When your cake burns easily on the base, try putting a cookie sheet underneath. This usually
happens in small ovens, when the heat is almost too close to your cake.
11. When your cake burns on the top surface, lower wire rack.
12. After baking, turn off the fire and let the oven door open to cool.
13. Clean as needed. Don’t forget to pull the plug when cleaning an electric oven, so as to
prevent shock.
14. When your oven needs repair, don’t just call any technician, he must be company trained. So
whatever the brand of your oven is, call the company repair service. Don’t forget to ask for a
warranty after repair.
15. Always check gas tank for leaks. LPG smells pungent.
16. Keep this in mind “Safety First”. And don’t forget to inform your helpers and assistants working
with you about the safety precautions.
17. It is a MUST to install 2 units of fire extinguishers in your kitchen. Just in case the other one fails
to extinguish you still have another one. Place it where anybody can see it right away.
18. Turbo broilers are another type of oven; it is called a convection oven. You can also use this to
bake your cakes.
19. An oven toaster is quite small and has no thermostat control. It is not advisable to use this for
baking.
Procedure:
1. Hold a lighted match or igniter safely near the burner tube of the oven.
2. At the same time push and turn the oven knob in a counterclockwise direction towards the desired
oven temperature setting.
FLOUR AS FOUNDATION
The protein content of flour is called gluten exist in dry form. Gluten is responsible for the
tough, rubbery and elastic property when flour is mixed with water and other liquids. Gluten is
composed of approximately equal proportions of glutenin and gliadin. Glutenin gives the dough
strength to hold leavening gases and determines the structure of the bakes products. Gliadin gives
elastic or stretching properties of gluten.
FLOUR
- the main ingredient or framework of baked products
- contributes color, texture and flavor
- improve the nutritive value
- use for various cooking products like thickening agent, binding, dredging and stiffening agent
Types of Flour:
a. Bread Flour-BF (Hard Wheat)
- Strong Flour or First Class Flour
- contains 12% or more gluten
- Used in breads, rolls and almost all yeast-raised dough production because of its high
protein content.
- When rubbed between fingers it feels rough or sandy, dry and granular
- Has a creamy color.
- When pressed together, does not lump easily.
d. Other types- rye, buckwheat, corn flour and others are often used only for specialized types
of baking. Each imparts a distinct quality to the finished product.
f. Self-rising flour- basically ordinary all-purpose flour that has baking powder and salt added
to it.
LIQUID INGREDIENTS
- act as emulsifying agents for cakes when beaten stiff and folded into the flour mixture
- they help hold gas to increase the volume and tenderness of baked products
a. Water
- it helps disperse other ingredients
- the cheapest among all liquid ingredients
- used to hold the batter or dough together and to blend all the ingredients
b. Milk
- gives delightful aroma
- provides improve nutrition, flavour and eating quality
- helps improve color of the crust
- improve texture and (increases) volume due to the increased ability of milk to absorb
water
Kinds of Milk
a. Whole Fresh Milk- cow’s milk containing a minimum of milk fat and non-fat milk solids
b. Evaporated Milk- made from fresh whole milk
c. Skim Milk- varying amounts of milk fat is removed from whole milk
d. Condensed Milk- with sugar added and water removed
e. Filled Milk- with added vitamins
f. Buttermilk- a low-fat or fat-free milk to which a bacterial culture has been added. It has a mildly
acidic taste. Sour milk, made from milk and lemon juice or vinegar, can be substituted in baking
recipes.
g. Fat-free half-and-half:- Made mostly from skim milk, with carrageenan for body, this product
can bring a creamy flavor to recipes without added fat.
h. Light cream and half-and-half:- Light cream contains 18 to 30 percent milk fat. Half-and-half is a
mixture of milk and cream.
i. Non-fat dry milk powder- When reconstituted, this milk product can be used in cooking.
j. Sour cream and yogurt- Sour cream is traditionally made from light cream with a bacterial
culture added, while yogurt is made from milk with a bacterial culture added. Both are available
in low-fat and fat-free varieties.
k. Whipping cream- It contains at least 30 percent milk fat and can be beaten into whipped cream.
c. Fruit Juice
- can be a substitute for water and milk
SHORTENING
- may be single fat or oil or a combination of several fats and oils.
- general term used for fats or oils used to tenderized baked products
- contributes to the fluffy and tender texture of pie crust and cookies
- assists in the uniform dispersions of leavening gas
- increase volume, give shape and texture to baked products
Classification of Shortening
a. Butter – this is mainly used for cakes and cookies. Its shortening value is inferior to that of lard.
Butter does not cream well and lacks uniformity. Butter contributes a desirable sweet “buttery”
flavor to food.
b. Margarine- An artificial butter product made from various hydrogenated fats and flavorings,
unlike butter, margarine mainly consists of vegetable fat and skim milk. Margarine and butter
may look the same. However, margarine lacks the distinct flavour that butter has. 80 percent
vegetable oil that is partially hydrogenated to hold a solid form. The remaining 20 percent is
liquids, flavoring, coloring, and other additives. Margarine may be salted or unsalted.
EGGS
- one of the best protein foods
- used for added structure, richness and nutrition, and good keeping quality
- help to support the weight of the sugar and shortening, thus keep the product from becoming
heavy
- serves as a means of incorporating air
- supply liquid to batter and dough
LEAVENING AGENT
– gas added or produced during the mixing and/or heating of a batter or dough making the
mixture rise.
-makes baked product light and porous
- volume increases as the air entrapped in the flour mixture expands when heated
b. Chemical/Commercial
- Baking Powder-A leavening agent containing both baking soda and one or two acids - citric or
tartaric. It reacts without acid from the other ingredients when wet and when it becomes hot.
The baking powder used at home is "double-acting" because it has
two types of acid - one reacts when liquids are added in the bowl
and the other reacts when it becomes hot during baking. Carbon
dioxide is the gas produced that "lifts" the batter and makes a
light product in the end.
- Baking Soda (Sodium Bicarbonate) A chemical leavening agent that
releases carbon dioxide when acids or acid sources are added to it such as sour milk, molasses
and cream of tartar. Baking soda has one other advantage in the kitchen -- it's a natural fire
extinguisher.Always mix with other dry ingredients before adding any liquid, since leavening
begins as soon as soda comes in contact with liquid.
c. Water Vapor or Steam contributes to the improvement of the texture and volume of the dough.
SALT
- (Sodium Chloride)
- enhance and correct the flavor of other ingredients in the dough
- used to control and regulate the fermentation process in the bread making
- it toughens the gluten , thus permits greater volume
- allows absorption or more water, sugar caramelizes more readily
FLAVORING AGENTS
- the amount to be used depends on the customer’s desire and the baker’s knowledge of their
concentration
a. Spices and Seeds- finely ground, aromatic vegetable products to improve the quality of cooked
food (example: mace, cinnamon, nutmeg)
b. Flavorings- extracts are solutions of the flavors in ethyl alcohol or other solvent (example:
orange, lemon and vanilla extract)
c. Chocolate – popularly used in the baking of cakes, pies and cookies. They provide variety as well
as body and bulk to the mix or icing.
Milk chocolate is at least 10-percent pure chocolate with added cocoa butter, sugar, and milk solids.
Semisweet and bittersweet chocolate can be used interchangeably. They contain at least 35-percent
pure chocolate with added cocoa butter and sugar.
Sweet chocolate is dark chocolate that contains at least 15-percent pure chocolate with extra cocoa
butter and sugar.8
Unsweetened chocolate is used for baking and cooking rather than snacking. This ingredient contains
pure chocolate and cocoa butter with no sugar added.
Unsweetened cocoa powder is pure chocolate with most of the cocoa butter removed. Dutch-process
or European-style cocoa powder has been treated to neutralize acids, making it mellower in flavor.
White chocolate, which has a mild flavor, contains cocoa butter, sugar, and milk solids. Products such as
white baking bars, white baking pieces, white candy coating, and white confectionery bars are
sometimes confused with white chocolate. While they are often used interchangeably in recipes, they
are not truly white chocolate because they do not contain cocoa butter.
1 tablespoon = 3 teaspoon
2 tablespoon = 1/8 cup = 28.35 grams = 1 ounce
4 tablespoon = ¼ cup
5 tablespoon + 1 teaspoon = 1/3 cup
½ cup+1/4 cup = ¾ cup
¾ cup plus2 tablespoons = 7/8 cup
16 tablespoon = 1 cup = 8 ounces
2 cups = 1 pint
4 cups = 1 quart = 2 pints
16 ounces = 1 pound
8 cups = ½ gallon = 2 quarts
1 pound ( lb.) = 463.59 grams
1 kilogram ( kg. ) = 2.21 pounds
1 gram = .035 ounces
1 medium orange = ¼ to ½ cup ( slice )
1 medium apple = 1 cup slice
14 oz. can condensed milk = 1 ¼ cups
14 oz, can evaporated milk = 1 2/3 cups
1 lb. brown sugar = 2 ¼ cups (packed)
1 lb. confectioner sugar = 3 ½ cups
1 lb. confectioner sugar = 2 ½ cups
B. Sugar
a. White sugar
1. Sifting is not necessary before measuring unless it is lumpy
2. Fill the measuring cup until overflowing. DO NOT SHAKE THE CUP.
3. Level off with spatula
b. Brown sugar
1. Check if the sugar is lumpy before measuring. Roll out the lumps. Remove the dirt.
2. Scoop into the measuring cup and pack compactly until it follows the shape when
inverted.
D. Shortening
a. Solid Fats
1. Fill the measuring cup/spoon with the shortening while pressing until it is full
2. Level the fat with a straight of a knife or spatula
E. Milk
a. Liquid form
1. Pour milk into the glass measuring cup up to the measuring mark. Do not lift the cup.
b. Powdered milk
1. Remove lumps in milk by stirring
2. Scoop lightly to fill the measuring cup or spoon without shaking until it overflows
3. Use the spatula or straight edge of the knife to level the measurement
Accuracy in measuring basic ingredients is especially necessary when baking bread, pies and
cakes. Ingredients are measured by weight, volume and some other convenient means:
1. Weight Measurement- the usual scale used for weighing is the dietetic scale (500 grams) of the
spring balance type. The knob on the numbered face may be “zeroed” after placing an empty container
can then be read directly.
2. Volume Measurement- cups are used in measuring the volume of ingredients. The glass cup
with headspace above the calibrated level is used for liquid ingredients and the metal cup with no
headspace above is used for dry ingredients.
3. Other Means- a convenient means of measuring portions is by noting down weights and volume of
manufactured foods as indicated on the label of standard packages, which is on cans, cartons, bags and
the like. For example: 1 pound of butter means to 2 cups, and a number 2 can liquid contains 2 cups.
STORAGE OF INGREDIENTS
FLOUR
Store in tightly covered containers to keep out dust, moisture and insects.
Store in a dry place at room temperature. It may be stored for 2-3 months.
MILK
Unopened cans of evaporated or sweetened condensed milk may be stored at room
temperature.
Once opened, they should be refrigerated immediately.
BREAD AND PASTRY PRODUCTION NC II
39
SUGAR
Sugar should be stored in a covered container and in dry place.
Brown sugar should be stored in an airtight container to keep the sugar from drying out.
EGGS
Eggs should be stored in the refrigerator with large end up.
When stored at room temperature, eggs lose more quality in a day than a week in the
refrigerator.For best quality, eggs should be used within a week.
To store leftover yolks, cover with cold water and refrigerate in a tightly covered containers.
Pour off water when ready to use the yolks. Use within one or two days.
To store egg whites, refrigerate in a tightly covered containers and use within one or two days.
SHORTENING
A. BUTTER
Leave butter in its original package and keep it in the food compartment of the refrigerator or
freezer, it will last up to 2 weeks.
Placed partially used portions of butter in a covered dish, refrigerate and use up within a few
days.
B. FATS and OILS
Store home-rendered fats such as pork fat in the refrigerator.
Vegetable shortenings should be kept at room temperature for shorter periods of time as when
refrigerated. Under refrigeration, they keep for several months.
LEAVENING AGENTS
Store baking powder, baking soda and cream of tartar tightly in a covered containers in a dry
place. To test if baking powder is active: place ½ tsp. in ¼ cup water. It should bubble up if it’s
still good. For baking soda, pour a few drops of vinegar in ¼ tsp. It should bubble up if it’s still
good.
Check the label on yeast products for the date of expiry.
To do:
1. Add the butter stick(s) to the mixing bowl of a stand mixer, fitted
with a paddle attachment. When the butter is still cold, but takes the
imprint of a finger when gently pressed, it is ready to be creamed.
If the butter is solid from the cold or your stand mixer is not
powerful enough, you can cut it into tablespoon sized pieces before using.
Refrigerate the pieces briefly if too warm or soft. Never use a microwave: it will melt it, even
though it will look solid.
2. Beat the butter on low (or medium-low) until softened. It will take
about 60 seconds or less, depending on the amount.
3. Add the sugar in a steady stream at the side of the bowl with the mixer on low.
4. Increase the mixer speed to medium and beat for 1 or 2 minutes until lighter in yellow
and somewhat aerated. Stop the beater blades, and with a large rubber spatula, scrape the
blades and the mixer bowl's sides and bottom.
6. Then, starting with the flour and dry ingredients, add it with the liquid (cold milk)
alternately in stages. The mixture will curdle slightly from the cold milk, but will be corrected
with the addition of flour.
7. After completing the last addition of flour, stop the mixer, and scrape the side and
bottom of the bowl with a large rubber spatula. Then, let the mixer run for 30 seconds on LOW.
The batter should look mixed. Do NOT over mix. Remove the mixing
bowl from the mixer. With a large rubber spatula, give the batter
ONE or TWO quick folds to incorporate any stray flour or milk left at
the sides and bottom of the bowl. Then, STOP.
Let the butter to sit at room temperature for an hour to soften, beat the butter first to
soften and then added sugar. Then beat it to light and fluffy mass.
For cold, hard butter, cut the butter into 1/2-inch pieces and place it with the sugar in a
mixing bowl set over barely simmering water.
Beat with a wooden spoon for several seconds until the butter softens.
Then set the bowl in a basin of cold water and beat for a minute or two until the mixture
is light, fluffy, and a pale ivory color.
C. CUTTING IN – mixing a fat and flour with the use of pastry blender or two knives in a
scissor-like manner; method that distributes solid fat throughout the dry ingredients using a
pastry blender, fork or two knives.
D. CUT AND FOLD – a combination of two motions; cutting vertically through the mixture
and turning over and over across the bottom of the mixing bowl at each turn.
E. FOLDING – the gentle combining of two or more mixtures (one of which is often whipped
egg whites or whipped cream) in a figure eight motion, using a spoon or rubber spatula; a
1. Straight Dough Method- this method combines all the ingredients together at one time to make
the dough. The dough is kneaded and set aside to rise.
2. Sponge Dough Method- this method mixes parts of the liquid, flour and all of the yeast to make
a soft mixture which is set aside to rise until bubbly. Then the remaining ingredients are added and the
mixture is treated as straight dough.
3. No Knead Method- this method uses batter instead of dough. This makes bread making faster
because one does not have to knead and shape a dough. However, the texture of the finished product is
not as fine as that of kneaded dough.
Classification of Bread
1. Quick Bread
2. Yeast Bread
Contrast
While no single criterion distinguishes a muffin from a cupcake if you do not adopt the technical
definition above, the following trends exist:
½ cup sour milk (¼ cup evap. + ¼ cup water + 2 tsp. calamansi juice) LIQUID
INGREDIENTS
TOPPINGS:
1 cup chopped any kinds of nuts (optional)
1 cup chopped chocolate (optional)
ADD HALF OF DRY and LIQUID INGREDIENTS and MASHED BANANAS. THEN
MIX UNTIL WELL BLENDED BUT DO NOT OVER MIX. AFTER MIXING, ADD THE
REMAINING HALF OF LIQUID and DRY INGREDIENTS TOGETHER WITH MASHED
BANANAS. MIX UNTIL WELL BLENDED. ADD YOUR DESIRED TOPPINGS.
CHEESE CUPCAKES
NOTE:
ADD HALF OF THE DRY INGREDIENTS, MILK and VANILLA TO THE BUTTER
MIXTURE. MIX UNTIL WELL BLENDED. ADD THE GRATED CHEESE AND MIX A
LITTLE BIT THEN ADD THE CONDENSED MILK. MIX AGAIN UNTIL WELL BLENDED.
DO NOT OVER BEAT.
Types of Dough
1. Lean Dough- composed only of the basic ingredients.
2. Rich Dough- composed of basic and other flavorings.
1. Flour- this is the chief ingredient of yeast bread. It contains 2 proteins, gliadin and gluten.
2. Yeast- this is the leavening agent. It is a microscopic plant which can cause fermentation in sugar
or flour to form CO2. The CO2 gas can expand the gluten structure causing the bread to rise.
3. Salt- improves the flavor of the bread and controls the rate of yeast growth.
4. Sugar- breads can be made without sugar but a small amount of sugar is ready source of food
for yeast and speeds up yeast action.
5. Liquid- ingredients of bread is usually milk or water or both.
6. Shortening- makes bread tenderer and helps improve quality.
PAN DE SAL
Ingredients:
6 cups APF 1 ½ cups brown sugar
1-2 cups water 1 tsp. salt
5 tsp. instant dry yeast ¼ cup shortening
Procedure:
1. Sift flour before measuring then put it in the mixing bowl.
2. Mix together the yeast and sugar on one side of the bowl.
3. Mix salt and shortening in another side of the bowl.
4. Then put water on the mixture.
5. Blend the ingredients very well.
6. Mix until stiff dough is formed. On a slightly floured surface, knead
dough until soft.
NOTE:
Materials needed: Lard for greasing baking pan
SPANISH BREAD
Filling:
Ingredients:
1/3 cup softened butter
3 cups Bread Flour/ First Class Flour
¼ cup brown sugar
1 – 1 ½ cups all purpose flour
1/3 cups bread crumbs
1 tbsp. Yeast
¼ tsp vanilla
½ cup white sugar
3 egg yolks
½ cup melted butter
1 tsp. salt
¾ cups Evap. Milk
½ cup water
Extra flour for kneading
Procedure:
1. Dissolve yeast in warm water. Stir to dissolve and let it stand for 5-10
minutes until bubbly. Set aside.
2. In a large bowl, combine the milk, sugar, butter, egg yolks and salt.
3. Blend well then add the yeast mixture.
4. Add flour to make moderate stiff dough. Note** check the consistency of
the dough before putting all the remaining flour. (use of flour depends on
the type of flour, milk and the size of the eggs). Dough must be must be
moderate stiff and elastic.
5. Knead the dough in a lightly floured surface for about 10 minutes or
until the dough is smooth and elastic.
6. Transfer the dough to a greased bowl, cover with a damp cloth and let it
rise in a warm place for at least an hour.
7. After rising, transfer the dough into a lightly floured surface
Materials needed: mixing bowl, rolling pin, utility bowls, damp cloth, dough
cutter, baking sheet
ENSAYMADA
Topping:
Ingredients:
½ cup of creamed butter
3 ½ cups all purpose flour ¼ - ½ cup of sugar
2 tsp. Yeast Shredded cheddar cheese *optional
1/3 cup white sugar
3 eggs
½ cup melted butter (divided, ¼ cup mixed
in the dough and ¼ cup for brushing)
1/2 tsp. Salt
¼ cup Evap. Milk
2/3 cup lukewarm water
½ cup water
Procedure:
1. In a small bowl, dissolve instant yeast in 1/3 cup of lukewarm water. Set
aside.
2. Whisk together flour, sugar and salt in a mixing bowl.
3. Add dissolved yeast mixture, eggs, evaporated milk, ¼ cup of melted
butter and the remaining 1/3 cup of water. Using a dough hook, mix on low
speed for about 2 minutes, then at medium speed for an additional 5 to 7
minutes until soft sticky dough has formed. Remember the dough should be
soft and sticky, do not over knead.
4. Transfer dough in greased bowl and cover with plastic wrap. Allow dough
to rest for 15 minutes.
5. Prepare ensaymada molder.
Materials needed: mixing bowl, rolling pin, utility bowls, damp cloth/plastic
wrap, dough cutter, baking sheet/ensaymada molder, electric mixer, spatula,
rubber scrapper.
COOKIES
Cookies are small, flat, sweet cakes baked in a variety of shapes and flavor. There are hard
cookies and there are tender ones. People, especially children, love to it cookies. Cookies are a welcome
gift during occasions like birthday and Christmas. Therefore, it is worthwhile to learn how to make
cookies. There are different types of cookies. Each type has its distinct features and method of
preparation. The different types of cookies include the following:
1. Drop Cookies are irregular and uneven in shaped and are prepared by dropping the dough or cookie
mix from a teaspoon into the baking sheet to produce design.
2. Rolled Cookies are made by rolling out the dough and cutting this using a cookie cutter to form fancy
shapes for special occasions such as Christmas and Easter Sunday.
3. Pressed Cookies are also called the most festive type cookies are prepared by passing the dough
through a cookie press or pastry bag into the baking sheets to form the desired shapes. The dough
contains most shortening for easily pressing.
4. Bar Type Cookies are similar to cakes. They usually bake in the square pans and cut into square or
bars. For variety, some are prepared with fudge or fondant icing and cut into slices. This cookies look
and taste better when they are made small. Example: Brownies
6. Refrigerated Cookies are prepared by molding and forming the cookies dough into long rolls, wrapped
and chilled. The chill dough is then sliced and baked.
To store cookies, bake or unbaked, wrap them in plastic bags or wrapping sheet and freeze. Cool
baked cookies well before freezing. Do not wrap together cookies of different flavor, as flavoring
transfer during storage. Frozen cookies keep as long as 6 months and thaw very quickly when needed.
1. Creaming- cookies need sufficient creaming in order that the sugar, shortening and other ingredients
are creamed well but lightly. Creaming incorporates air into the cookies. Eggs are gradually added and
creamed well after each addition.
2. Mixing- flour should be mixed lightly to prevent over mixing. Over mixing makes the cookie dough
over tough.
3. Blending is used in mixing shortening, sugar and liquid for better formation of the dough and
absorption of the flour.
4. Rolling the dough- this is usually done with refrigerated cookies to flatten and smoothen the dough
before rolling and cutting.
Insufficient baking causes cookie spoilage. Hence, it is important to follow correct temperature
and time for each type of cookies in order to produce quality products. Cookies rich in sugar are baked
at lower oven temperature than those that are rich in fat but less in sugar contents. It is also important
to check if the recipe calls for the use of greased and ungreased baking sheets.
Loosen the cookies carefully while still warm and remove from baking sheets or pans
immediately to prevent breaking.
Crisp cookies are keep frozen or kept in covered containers such as cookie jars. They are placed
at room temperature to refresh on baking sheet at 300°F for 3-5 minutes.
BAKING TIPS
COOKIES
CHOCOLATE CRINKLES
Ingredients:
CREAM
*All-Purpose Flour
Procedure:
NOTE:
Materials needed: Wax Paper or Lard for greasing pans, Cookie Jar/ Sealed Container
BROWNIES
Ingredients:
CREAM
White Sugar 540 grams
Glucose 90 grams
Baking Soda 4 grams
Baking Powder 2 grams
Butter/Margarine 180 grams
Procedure:
1. Sift separately then blend APF and cocoa powder. Set aside.
2. Cream sugar, glucose and butter/margarine. Add eggs one at a time.
3. Add baking powder and baking soda then add the flour mixture and mix smooth.
4. Deposit on wax paper lined jellyroll pan.
5. Bake at 160° C top heat and 170° C bottom heat for 30-35 minutes.
NOTE:
Materials needed: Wax Paper, Sealed Containers/ Cake Box
BROWNIES
Ingredients:
Procedure:
1. Pre-heat oven to 350°F. Grease and line a 9-inch square pan. Set aside.
2. In a bowl, cream butter and sugar until fluffy.
3. Add the eggs one at a time while beating continuously.
4. Add the rest of the ingredients except half of the nuts. Mix thoroughly.
5. Pour into prepared pan. Spread evenly. Sprinkle remaining nuts on tops.
6. Bake for 25 to 30 minutes. Cool then cuts into squares. Yield: 16
squares.
NOTE:
Materials needed: Any sealed containers/ box, wax paper,
COCONUT MACAROONS
BREAD AND PASTRY PRODUCTION NC II
56
Ingredients:
Procedure:
1. Melt butter in low heat. Stirring constantly then put the sugar and
continue stirring until dissolved. Turn off the heat.
2. Add all the other ingredients and mix well.
3. Drop a spoonful of the mixture into the papers cups and bake for 30
minutes at 300°F or until light brown.
NOTE:
Materials Needed: Macaroon paper cups, Disposable Pastry Bag, Sealed
containers
1. TART- the same method is used as in one crust pie except that tarts are small and
served individually. Boat tarts such as ube, macapuno and cheese tarts are examples
of tarts.
2. TURNOVERS- these are pies that are large for individual servings. Uncooked filling
is placed on half of the dough while the other half of the dough is folded over it. Edges
are fluted carefully together to seal the turnover before baking.
3. PIE is a pastry consisting of a sweet filling in a pastry crust baked in a slope-sided
pan, it may have a bottom crust only or a top and bottom crust. Paté (pah-TAY) -
French for PIE.
4. PHYLLO – layered dough.
5. PATE A CHOUX-like the pastry dough in cream puffs and éclairs.
KINDS OF PIE
BREAD AND PASTRY PRODUCTION NC II
57
1. One- Crust Pie (Single) - the pie is lined with a thin layer of dough which is baked
first if the filling added to pie shell is cooked. The pie can be baked without any
topping. If desired, the filling can be topped with soft or hard meringue or whipped
cream.
2. Two-Crust Pie (Double) - the recipe for single crust is doubled and divided into two
dough. The first dough is used to line the bottom of the pan and the other is rolled to
cover the filling which are baked together at the same time.
Pizza is an Italian dish consisting of a flat pie or tart made from bread dough topped
with any of a variety of foods but principally tomato sauce and cheese (often
mozzarella) and baked.
Pizza Dough is a yeast dough used as the crust for pizzas, it may be thick and bready
or thin and crisp.
The following TIPS will help ensure success in baking pies and pastries:
1. Handle the dough lightly to incorporate as much air as possible and to inhibit the
development of gluten.
2. Avoid using too much flour which toughens pastry.
3. Avoid using too much liquid which make it soggy.
4. Avoid using too much shortening which makes dough greasy and crumbly.
5. Chill pastry dough after mixing to make it soft, make it easier to handle and keep it
from shrinking during baking.
6. Start the baking in a very hot temperature after the pastry has risen until it is done.
PASTRY
PIZZA
Ingredients: Procedure:
Sauce
1 can 8 oz. pizza sauce Mix the ingredients in a bowl. Set aside.
1 small chopped onion
1 tbsp. Worcestershire sauce/ Oyster sauce
Dash of ground pepper
Pinch of salt
You can also use the store-bought Pizza Sauce or Italian Sauce only
instead of using the above ingredients.
Filling
1 medium chopped onion Sauté the ingredients.
1 small chopped green pepper
1 kilo ground pork/ chicken
Ingredients:
Procedure:
1. Sift flour before measuring then put it in the mixing bowl.
2. Mix together the yeast and sugar on one side of the bowl.
3. Mix salt and shortening in another side of the bowl.
4. Then put the milk in yeast mixture.
5. Knead altogether all the ingredients until smooth, elastic and sating.
6. Proof or rest for 1 hour or until double the size.
7. Punch down. Cut into desired size and form.
8. Flatten dough with a rolling pin, then transfer on your flat sheet or pizza
pan.
9. Bake for 7 minutes at 425°F. Then put out pan and arrange filling on the
half-baked crust.
10. Return to oven and continue baking for 12 minutes.
BUKO PIE
Filling:
Ingredients:
1. Make the pie crust. In a bowl, mix the flour and salt. Cut the shortening
with 2 knives or a pastry blender until texture resembles coarse crumbs.
2. Add 1 tbsp cold water to a portion of the flour mixture. Push to one side.
Sprinkle another tablespoon of water to another dry portion. Push to one
side.
Materials needed: measuring cups and spoons, wooden spoon, mixing bowl, 2
knives or pastry blender, utility bowls, rolling pin
TART
Ingredients:
Crust
2 cup sifted APF
1 tsp. salt
½ cup veg. shortening lard/ butter
Ice water as needed
1. Sift flour and salt together. Cut in shortening with pastry blender until
mixture is size of small peas.
2. Toss and stir mixture with a fork while adding the ice water gradually.
3. Form into a ball and rollout. Fit loosely into oiled tart pan, prick bottom.
4. Fold edges to form a fluted standing rim.
5. Baked at 450°F for 10-12 minutes.
Egg Filling
1. Combine all the ingredients in a separate bowl and whisk until well
combined, then strain.
2. Put a spoonful in cooled tarts about 80 percent full and bake again for a
minute or until the filling has set and has turned golden brown.
Yema Filling
1. Combine all the ingredients in a saucepan and cooked for a very low
heat.
2. Stir constantly until thick. Remove from heat.
3. Put a spoonful in cooled tarts and baked again for a minute.
a. Shortened Cake (with fat)- butter type cakes like Butter Cake and Pound Cake
b. Un-shortened Cakes (no fat)- foam type cakes like Angel Food Cake and true
Sponge Cake
METHODS OF MIXING CAKES
1. Conventional Method- cream the butter, add sugar, eggs then alternately add
flour mixture and milk.
2. Muffin Method- Mix all dry ingredients in one bowl and make a well in the
center. Mix all liquid ingredients in separate bowl and then pour them in the
dry ingredient bowl.
3. One Bowl Method- mix all then use emulsifier
VARIATIONS OF PLAIN CAKES
b. Firm Stage- the peek has more body and keeps its shape more easily. The peak will
hold but the tip still bends.
c. Stiff Stage- the mixture is thick and the peak holds up straight without collapsing.
Stop when you’ve reached this stage to prevent the eggs from breaking apart.
Overbeaten eggs will leave a dull and watery mixture with grainy clumps of foam.
d. Dry Stage- the glossiness is lost. The foam is white but dull and the volume
lessens. When it is left to stand, liquid separates at the bottom. At this stage, the egg
whites have been overbeaten and should not be used anymore.
1. Egg whites beat best at room temperature rather than when cold.
2. Make sure egg whites are free from any yolk or any oil/fat or else it won’t form a
good foam.
3. Take care when separating egg because yolks contain fat and can hinder in the
beating of the egg whites.
4. Do not overbeat egg whites. Instead of increasing volume, the air will be lost
and water will accumulate at the bottom.
5. When baking meringue, bake it in a slow oven so it won’t brown before the egg
whites are sufficiently dried out.
How can you test if the egg whites are already beaten enough?
If the egg whites are already stiff or thick, when it stand on its own and when you
invert the mixing bowl, the egg whites doesn’t flow or drop.
CAKES
CHIFFON CAKE
Ingredients:
Mocha Flavor Pineapple Flavor
Procedure:
1. Sift cake flour twice.
2. Mix together the first three dry ingredients, add sugar and make a well.
YEMA CAKE
Ingredients:
CAKE Meringue
2 cups cake flour 6 egg whites
3 tsp baking powder 1 cup sugar
1 tsp salt 1 tsp cream of tartar
½ cup vegetable oil Yema frosting
6 egg yolks 3 egg yolks
1 cup sugar 1 big can condensed milk
¾ cup evap filled milk 3 tbsp evap milk
1 tsp lemon extract
2 tbsp vanilla
½ cup grated cheese
2 tbsp butter
Procedure:
1. Line the round pan lard and wax paper. Set aside.
2. Combine the first three ingredients in a mixing bowl.
3. Make a well then add the remaining three ingredients. Mix well.
4. In another mixing bowl, put the egg whites and cream of tartar, then
beat using hand or electric mixer.
5. Add sugar and vanilla until stiff peak is reached.
6. Put the egg white mixture in the flour mixture and do the cut and fold.
7. Put the cake mixture in the round cake pan.
8. Bake for 20 – 25 minutes at 325 degrees F.
Yema frosting
In a shallow pan, combine the condensed milk, evap milk and eggyolks.
Cake decoration:
FOR ASSESSMENT
SOFT DOUGH
Ingredients:
Procedure:
16. Sift flour before measuring then put it in the mixing bowl.
17. Mix together the yeast and sugar on one side of the bowl.
18. Mix salt and butter in another side of the bowl.
19. Then put the eggs one at a time on yeast and sugar.
20. Then put the milk in yeast mixture.
21. Knead altogether all the ingredients until smooth, elastic and
sating.
22. Proof or rest for 1 hour or until double the size.
23. Punch down. Cut into desired size and form into desired design.
24. Proof for 1 hour or until double in size.
25. Bake for 10-15 minutes.
Materials needed: Cake box (round small), 6 inches cake border (small), wax
paper, cake roll box (whole and styro foam), powdered food color or paste food
color
Procedure:
9. Line the round cake pan and jelly roll pan with lard and wax paper. Set aside.
10. Combine the first three ingredients in a mixing bowl.
11. Make a well then add the remaining three ingredients. Mix well.
12. In another mixing bowl, put the egg whites and cream of tartar,
then beat using hand or electric mixer.
13. Add sugar and vanilla until stiff peak is reached.
14. Put the egg white mixture in the flour mixture and do the cut and fold.
15. Put the cake mixture in the jelly roll pan and round cake pan then bake.
2 egg whites
150 g. white sugar
225 g. cold butter
100 g. Lard
5 g. vanilla
Procedure:
1. Put the egg whites and sugar in clean, grease-free mixing bowl and stir
together until the sugar is blended into the egg whites.
BREAD AND PASTRY PRODUCTION NC II
68
2. Place the bowl over a saucepan of simmering water and stir frequently
until the sugar is dissolve and the mixture reaches 140- 150 ° F (2
minutes).
3. Transfer the egg white mixture into the mixer and beat on high speed
until the meringue and the bowl are cool to touch.
4. Add the cubed butter followed with lard gradually mixing after each
addition until they fully incorporated and scraping down the sides of the
bowl as necessary.
5. Blend in the vanilla. The butter cream is ready to use or maybe tightly
covered and stored in the refrigerator for up to 1 week.
ESTIMATED COSTING
How to compute?
Example: BROWNIES
Ingredients:
4. To compute for the Total Production Cost (TPC) = Direct Cost + Indirect
Cost
I. INGREDIENTS
II. OPERATING
EXPENSES
LABOR
GAS
TRANSPORTATION
Selling Price =
Price of the product per piece x 20%
What is Baking?
Baking is a process of cooking by dry indirect heat usually in an oven or related equipment.
What is the difference between Tart and Pie?
EXAMPLE OF PLATING
Windowpane test