UC1 Prepare and Produce Bakery Products CBLM

COMPETENCY BASED LEARNING MATERIAL
Sector: TOURISM
Qualification: BREAD AND PASTRY PRODUCTION
Unit of Competency: PREPARE AND PRODUCE BAKERY PRODUCTS
Module Title: PREPARING AND PRODUCING BAKERY

PRODUCTS
TECHNICAL EDUCATION AND SKILLS DEVELOPMENT AUTHORITY

BAYOMBONG, NUEVA VIZCAYA
PROVINCIAL TRAINING CENTER – NUEVA VIZCAYA
Date Developed: Document No.

PROVINCIAL MAY 2021 Issued by:
TRAINING CENTER Date Revised:
NUEVA VIZCAYA PREPARING AND MAY 2022
Developed by:
LUNDUYAN PASTORAL PRODUCING BAKERY Page 1 of
Joan S. Mendoza
CENTER, BASA ST., DON PRODUCTS TVET Trainer Revision No.: 146
DOMINGO MADDELA,
BAYOMBONG, NUEVA 001
Revised by:
VIZCAYA 3700 Manuel L. Pasamonte Jr.
TESD Specialist II
HOW TO USE THIS COMPETENCY-BASED LEARNING
MODULE
Welcome to the Module Prepare and Produce Bakery Products. This
Module contains training materials and activities for you to complete.
The unit of competency Prepare and Produce Bakery Products is one of
the Core Competencies which contains the knowledge, skills and attitudes
required for all the programs offered by all TESDA-Institutes in Region 02.
You are required to go through a series of learning activities in order to
complete each learning outcome of the module. In each learning outcome
there are Information Sheets, Resource Sheets and Reference Materials for
further reading to help you better understand the required activities. Follow
these activities on your own and answer the self-check at the end of each
learning outcome. Get the answer key from your trainer and check your work
honestly. If you have questions, please don’t hesitate to ask him/her for
assistance.
Recognition of Prior Learning (RPL)
You may already have some or most of the knowledge and skills covered in
this module because you have:
• Been working in the same industry for some time.

• Already completed training in this area
If you can demonstrate to your trainer that you are competent in a particular
skill or skills, talk to him/her about having them formally recognized so you
won’t have to do the same training again. If you have qualifications or
Certificates of Competency from previous trainings, show them to your trainer.
If the skills you acquired are still relevant to this module, they may become
part of the evidence you can present for RPL.
A Trainee Record Book (TRB) is given to you to record important dates, jobs,
undertaken and other workplace events that will assist you in providing further
details to your trainer/assessor. A record of Achievement/Progress Chart is
also provided to your trainer to complete/accomplish once you have
completed the module. This will show your own progress.
Developed by:
Joan S. Mendoza
DOMINGO MADDELA,
Revised by:
TESD Specialist II
DIRECTION FOR USE OF THE CBLM
This Module was prepared to help you achieve the required
competency: Prepare and Produce Bakery Products. This will be the
source of information for you to acquire the knowledge and skills in this
particular module with minimum supervision or help from your trainer. With the
aid of this material, you will acquire the competency independently and at
your own pace.
Talk to your trainer and agree on how you will both organize the
training of this unit. Read through the module carefully. It is divided into
sections which covers all the skills and knowledge you need to successfully
complete in this module.
Work through all the information sheets and complete the activities in
each section. Do what is asked in the INSTRUCTIONAL SHEETS and
complete the SELF-CHECK. Suggested references are included to
supplement the materials provided in this module.
Most probably, your trainer will also be your supervisor or manager.
He/she is there to support you and show you the correct way to do things. Ask
for help. Your trainer will tell you about the important things you need to
consider when you are completing activities and it is important that you listen
and take notes.
Talk to more experienced workmates and ask for their guidance.
Use the self-check questions at the end of each section to test your
own progress. When you are ready, ask your trainer to watch you perform the
activities outlined in the module.
As you work through the activities, ask for written feedback on your
progress. Your trainer gives feedback/pre-assessment reports for this reason.
When you have successfully completed each element or learning outcome,
ask your trainer to mark on the reports that you are ready for assessment.
When you have completed this module and feel confident that you
have had sufficient practice, your trainer will schedule you for the institutional
assessment. The result of your assessment/evaluation will be recorded in
your COMPETENCY ACHIEVEMENT RECORD.

Developed by:
Joan S. Mendoza
DOMINGO MADDELA,
Revised by:
TESD Specialist II
LIST OF CORE COMPETENCIES
COMPETENCY UNIT OF MODULE TITLE CODE

NUMBER COMPETENCY
1 Prepare and Preparing and TRS741379
produce bakery producing
products bakery products
produce pastry producing pastry
products products
present gateaux, presenting
tortes and cakes gateaux, tortes
and cakes
4 Prepare and display Preparing and TRS741344
petits fours displaying petits
fours
5 Present desserts Presenting TRS741343
desserts

Developed by:
Joan S. Mendoza
DOMINGO MADDELA,
Revised by:
TESD Specialist II
MODULE CONTENT
MODULES OF INSTRUCTION
UNIT OF COMPETENCY: Prepare and Produce Bakery Products
MODULE TITLE: Preparing and Producing Bakery Products
MODULE DESCRIPTOR: This module covers the knowledge, skills and

attitudes required to obtain, interpret and convey information in response to
workplace requirements.
NOMINAL DURATION: 21 hours

SUMMARY OF LEARNING OUTCOMES:
Upon completion of this module, the trainee/students must be able to:
LO 1: Prepare bakery products
LO 2: Decorate and present bakery products
LO 3: Store bakery products
PERFORMANCE CRITERIA
1. Required ingredients are selected, measured and weighed according
to recipe or production requirements and established standards and
procedures
2. A variety of bakery products are prepared according to standard
mixing procedures/formulation/ recipes and desired product
characteristics
3. Appropriate equipment is used according to required bakery products
and standard operating procedures
4. Bakery products are baked according to techniques and appropriate
conditions; and enterprise requirement and standards
5. Required oven temperature are selected to bake goods in accordance
with the desired characteristics, standards recipe specifications and
enterprise practices
6. A variety of fillings and coating/icing,
7. glazes and decorations for bakery products are prepared according to
standard recipes, enterprise standards and/or customer preferences
8. Bakery products are filled and decorated, where required and
appropriate, in accordance with standard recipes and/or enterprise
standards and customer preferences
9. Bakery items are finished according to desired product characteristics
Developed by:
Joan S. Mendoza
DOMINGO MADDELA,
Revised by:
TESD Specialist II
10. Baked products are presented according to established standards
and procedures
11. Bakery products are stored according to established standards and
procedures
12. Packaging are selected appropriate for the preservation of product
freshness and eating characteristics
CONTENTS:
1. Culinary and technical terms related to bakery products
2. Baking equipment
3. Specific baking ingredients and its substitutes
4. Applied mathematical operations
5. Types, kinds and classification of bakery products
6. Mixing procedures/formulations/recipes and desired
products characteristics of variety bakery products
7. Baking techniques, appropriate conditions and
enterprise requirements and standards
8. Temperature ranges in baking bakery products
9. Occupational health and safety.
ASSESSMENT CRITERIA:
1. Demonstrate ability to produce a range of specialist bakery products, both

sweet and savory according to establishment standards and procedures
2. Demonstrate ability to produce a quantity of bakery products according to

establishment standards and procedures
3. Demonstrate ability to store and package bakery products according to

establishment’s standards and procedures
4. Demonstrate application of hygiene and safety principles according to

established standards and procedures Bakery items are finished according to
desired product characteristics

Developed by:
Joan S. Mendoza
DOMINGO MADDELA,
Revised by:
TESD Specialist II
CONDITION: Students/Trainees must be provided with the following:
1. WORKPLACE LOCATION:
Equipment
• Commercial mixer with complete attachment
• Dough roller
• Decker oven
• Dough cutter
• Proofing cabinet
• Refrigerator
• Gas range
• Working table
2. TOOLS, SUPPLIES AND MATERIALS
3. TRAINING MATERIALS:
• Modules
• Reference books
ASSESSMENT METHOD:
• Demonstration
• Observation
• Written Test
• Oral Questioning
PREREQUISITE: None

Developed by:
Joan S. Mendoza
DOMINGO MADDELA,
Revised by:
TESD Specialist II
LEARNING EXPERIENCES
Prepare and Produce Bakery Products
LEARNING OUTCOME 1
Learning Activities Special Instructions

1. Read If you have some problems on
Information Information Sheet 1.1-1, don’t hesitate to
Sheet 1.1-1 approach your trainer. If you feel you are
(Introduction to knowledgeable on the content of
Baking) Information Sheet 1.1-1, you can now
answer Self-Check 1.1-1.
2. Answer Self- Compare your answer with the answer key
Check 1.1-1 1.1-1. If you got 80% correct answer in this
self-check, you can now move to the next
information sheet. If not review the
information sheet and go over the self-
check again.
3. Read Information If you have some problems on
Sheet 1.1-2 Information Sheet 1.1-2, don’t hesitate to
(Baking Tools and approach your trainer. If you feel you are
Equipment) knowledgeable on the content of
Information Sheet 1.1-2, you can now
answer Self-Check 1.1-2.
check again.

Developed by:
Joan S. Mendoza
DOMINGO MADDELA,
Revised by:
TESD Specialist II
5. Read If you have some problems on Information
Information Sheet 1.1-3, don’t hesitate to approach
Sheet 1.1-3 your trainer. If you feel you are
(Specific knowledgeable on the content of
b aking Information Sheet 1.1-3, you can now
ingredients answer Self-Check 1.1-3.
and its
substitute)
check again.
(Applied knowledgeable on the content of
mathematical Information Sheet 1.1-4, you can now
operations) answer Self-Check 1.1-4.

check again.
(Types, knowledgeable on the content of
kinds and Information Sheet 1.1-5, you can now
classification answer Self-Check 1.1-5.
of bakery
products)

Developed by:
Joan S. Mendoza
DOMINGO MADDELA,
Revised by:
TESD Specialist II
10. Answer Self- Compare your answer with the answer
Check 1.1-5 key 1.1-5. If you got 80% correct answer
in this self-check, you can now move to
the next information sheet. If not review
the information sheet and go over the self-
check again.
11. Read Information If you have some problems on
sheet 1.1-6 Information Sheet 1.1-6, don’t hesitate to
(Mixing/Procedures/F approach your trainer. If you feel you are
ormulation/Recipes of knowledgeable on the content of
variety of bakery Information Sheet 1.1-6, you can now
products) answer Self-Check 1.1-6.
check 1.1-6 1.1-6. If you got 80% correct answer in this
check again.
13. Perform Job Evaluate performance using
Sheet 1.1-1 performance checklist 1.1-1
(Dinner Roll)
(Classic Pan de sal)
(Spanish Bread)
(Loaf Bread)
(Banana Loaf)
(Cheese Cupcake)
Developed by:
Joan S. Mendoza
DOMINGO MADDELA,
Revised by:
TESD Specialist II
(Chocolate Chip
Cookies)
(Chocolate Crinkles)

Developed by:
Joan S. Mendoza
DOMINGO MADDELA,
Revised by:
TESD Specialist II
Information Sheet 1.1-1
INTRODUCTION TO BAKING
Learning Objectives:
After reading this INFORMATION SHEET, YOU MUST be able to:
1. Familiarize with the different varieties and characteristics of bakery
products
2. Identify the historical and cultural, aspects of bakery products
3. Determine the underlying principles in making bakery products
4. Acquire knowledge commodity on including quality indicators of
ingredients for bakery products, properties of ingredients used, interaction
and changes during processing to produce required characteristics
5. Enumerate properties and requirements of yeast and control of yeast
action
6. Determine culinary and technical terms related to bakery products
commonly used in the industry
7. Recognize expected taste, texture and crumb structure appropriate for
particular bakery products.
8. Absorb ratio of ingredients required to produce a balanced formula
9. Determine the influence of correct portion control, yields, weights and
sizes on the profitability of an establishment
BAKING is the process of cooking food by indirect heat or dry heat in a

confined space usually in an oven using gas, electricity, charcoal, wood at a
temperature from 250˚F to 400˚F. It is considered the best method of cooking
to retain the nutrition value of food.
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

Developed by:
Joan S. Mendoza
DOMINGO MADDELA,
Revised by:
TESD Specialist II
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.
Baking in the Philippines

• American occupation brought in flour. In 1958, the first Philippine flour
mill became operational. Wheat, instead of flour was brought to the
country. For several years, the Philippines depended upon the U. S. for
wheat supply.
• In 1962, the U. S. Wheat Associates, Inc. came to the Philippines not
only to market wheat but also to improve the baking industry. From
1976 to 1985, eight flour mills were established in different parts of the
country. Since then, the industry has provided a means of livelihood for
many Filipinos. •
• Schools have included the offering of baking courses in the curriculum.
BAKING TERMS
Absorption – the ability of flour to absorb moisture when mixed into a

dough; varies according to protein content, growing and storage
conditions of the flour.
Acid – foods such as citrus juice, vinegar and wine that have a
sharp or sour flavor.

Developed by:
Joan S. Mendoza
DOMINGO MADDELA,
Revised by:
TESD Specialist II
Acidulation – the browning of cut fruit cause by the reaction of an
enzyme with the phenolic compounds present in these fruits. This
browning is often mistakenly attributed to exposure to oxygen.
Additives – substances added to many foods to prevent spoilage or to

improve appearance, texture, flavor or nutritional value; maybe
synthetic materials copied from nature or naturally occurring
substances.
Aerate – to whip air into a mixture to lighten it or to incorporate air into

a mixture through sifting and mixing.
Aging – the period during which freshly milled flour is allowed to rest
so that it will whiten and produce less sticky dough.
Albumen – the principal protein found in egg whites.
Artisan – a person who works in a skilled craft or trade; one who

works with his or her hands; applied to bread bakers and confectioners
who prepare foods using traditional methods.
Baba – a small, light yeast cake soaked in rum syrup; traditionally

baked in an individual cylindrical mold, giving the finished product a
mushroom shape.
Bagel – a dense donut- shaped yeast roll; it is cooked in boiling water,

then baked, which gives its shiny glaze and chewy texture.
Bain Marie- a hot water bath used to gently cook food or keep cooked
food hot; a container for holding food in hot water.
Bake blind – process of baking a pie shell or tart shell unfilled using
baking weighs or beans to support the crust as it bakes.
Bake- off - the procedure of cooking prepared dough or other pastry

item that has been produced elsewhere and is merely finished on
site.
Developed by:
Joan S. Mendoza
DOMINGO MADDELA,
Revised by:
TESD Specialist II
Baked Alaska – an ice cream dessert set on a layer of sponge
cake and encased in meringue, then baked until the meringue is
warm and golden.
Baker’s Peel – flat handled paddle used to slide food, particularly

bread and pizza into a deck oven.
Baker’s Percentage – a system for measuring ingredients in a

formula by expressing them as a percentage of the total flour weight.
Baking – a dry – heat cooking method in which foods are

surrounded by hot, dry air in a closed environment; similar to roasting,
the term baking is usually applied to breads, pastries, vegetables and
fish.
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.
Baking powder – a mixture of sodium bicarbonate and one or

more acids, generally cream of tartar and or sodium aluminum
sulfate, used to leaven bake goods; it releases carbon dioxide gas if
moisture is present in a formula; single- acting baking powder
releases carbon dioxide gas in the presence of moisture only;
double acting powder releases some carbon dioxide gas upon
contact with moisture, and more gas is released when heat is
applied.
Baking soda – sodium bicarbonate, an alkaline compound that

releases carbon dioxide gas when combined with an acid and
moisture; used to leaven baked goods.

Developed by:
Joan S. Mendoza
DOMINGO MADDELA,
Revised by:
TESD Specialist II
Baking weights – small ceramic or metal disks used to keep pie
crust from bubbling up during baking. Used when baking an unfilled
pie or tart shell; also known as pie weights.
Banneton – a traditional woven basket, often lined with canvas, in

which yeast bread is placed to rise before baking.
Barquette – a small boat – shaped pastry shell used for miniature

cakes or tarts served as canapés or petits fours.
Base – a mixture of one or more dry ingredients to which flour, water

and yeast are added
Batter – a semi liquid mixture containing flour or other starch used to

make cakes and breads; the gluten development is minimized and the
liquid forms the continuous medium in which other ingredients are
dispersed; generally, contains more fat, sugar and liquids than a
dough. It is also used to oat foods for deep frying.
Beating – a mixing method in which foods are vigorously agitated to

incorporate air or develop gluten; a spoon or electric mixer fitted with a
paddle is used
Bench – a bakeshop worktable made with a stainless or wooden

top.
Biscuit – a small, flaky quick bread leavened with baking soda or

baking powder for a light, tender texture; the dough is rolled out and
cut into desired shapes and sizes.
Biscuit method – a mixing method used to make biscuits, scones and

flaky doughs; it involves cutting cold fat into the flour and other dry
ingredients before any liquid is added.
Blanching – very briefly and partially cooking a food in boiling

water or hot fat; used to assist preparation, to remove undesirable
flavors or to prepare a food for freezing.
Developed by:
Joan S. Mendoza
DOMINGO MADDELA,
Revised by:
TESD Specialist II
Blending – a mixing method in which two or more ingredients are
combined just until they are evenly distributed.
Bloom – to soften granulated gelatin in a liquid before melting and

using.
Bowl knife – a flexible plastic spatula used to scrape ingredients from

mixing bowl.
Bread flour – blended flour made from hard winter wheat with a
protein content between 12 and 15 percent.
Brigade – a system of staffing a kitchen so that each worker is

assigned a set of specific tasks.
Bun – any of a variety of small, round yeast rolls; may be sweet or

savory.
Butler service – restaurant service in which servers pass foods or

drinks arranged on trays.
Cake comb – a utensil made from hard plastic, metal or rubber with
sharp teeth carved into one or more of its sides; used to create
patterns in icings and chocolates.
Cake flour – finely milled soft wheat flour with a protein content of
less than 8 percent; designed to produce tender products.
Caramelization – the process of cooking sugars; the browning of

sugar enhances the flavor and appearance of foods.
Carryover cooking/ baking – the cooking that occurs after food is

removed from heat source; it is accomplished by the residual heat
remaining in the food.
Centers – the firm or soft filling for chocolate candies.

Developed by:
Joan S. Mendoza
DOMINGO MADDELA,
Revised by:
TESD Specialist II
Chalazae cords – thick, twisted strands of egg white that anchor
the yolk in place.
Clarified butter – purified butterfat; the butter is melted and the

water and milk solids are removed.
Coagulation – the irreversible transformation of proteins from liquid

or semi liquid state to a drier solid state.
Cold spot – area in an oven where heat is not evenly distributed.
Combine - To stir together two or more ingredients until mixed.
Concentrate – known as fruit paste or compound used as

flavoring.
Confectionery – transforming sugar into sweets.
Coring- the process of removing the seeds or pit from a fruit or

vegetable.
Cream - To beat one or more ingredients, usually margarine or butter, sugar,

and/or eggs, until the mixture is smooth and fluffy.
Crepe – a thin delicate unleavened griddlecake made with a very thin

egg batter cooked in a very hot sauce pan.
Crimp - To seal the edges of two layers of dough with the tines of a fork or
your fingertips.
Crumb – the interior of bread and cake.
Crumb coat – a thin layer of icing applied to a cake to seal loose

surface crumbs before a final decorative layer of icing is applied.

Developed by:
Joan S. Mendoza
DOMINGO MADDELA,
Revised by:
TESD Specialist II
Curd – the solid portions of milk when it separates; what becomes
cheese.
Cut in - To distribute solid fat throughout the dry ingredients using a pastry
blender, fork, or two knives in a scissors motion.
Deck oven – an oven with stationary, individually heated shelves.
Deep frying – a dry heat cooking method that uses convection to

transfer heat to a food submerged in hot fat.
Develop – to mix dough to the point when the protein bond in the
flour forms gluten and the dough becomes smooth and elastic.
Docker – a hand tool designed to pierce holes in the surface of bread,

cracker, pastry and pizza dough before baking to release air bubbles
so the product bakes evenly
Dough – a mixture of flour and other ingredients used in baking; has

low moisture content, and gluten forms the continuous medium into
which other ingredients are embedded.
Dough hook – mixer attachment used when kneading bread dough or

other heavy products.
Drizzle - To drip a glaze or icing over food from the tines of a fork or the end
of a spoon.
Dry heat cooking method – cooking methods, principally broiling,

grilling, roasting and baking, sautéing, pan – frying and deep frying,
that use air or fat to transfer heat through conduction and convection.
Dusting – lightly coating the surface of an unbaked dough product

with a powdery substance such as flour or cornmeal, usually to
prevent sticking or to give the product a decorative surface.

Developed by:
Joan S. Mendoza
DOMINGO MADDELA,
Revised by:
TESD Specialist II
Egg wash – a mixture of beaten eggs (whole eggs, yolks or whites)
and a liquid, usually milk or water, used to coat doughs before
baking to add sheen.
Emulsification – the process by which generally unmixable liquids

such as oil and water are forced into a uniform distribution.
Emulsifier – a substance, natural or chemical, added to a mixture

to assist in the binding of unmixable liquids.
Emulsify – the process of combining a fat and a liquid into a

homogeneous mixture, accomplished by proper blending of
ingredients.
Fermentation – the process by which yeasts converts’ sugar into

alcohol and carbon dioxide; it also refers to the time that yeast
dough is left to rise.
Flambé – food served flaming; produced by igniting brandy, rum or

other liquor so that the alcohol burns off and the flavor of the liquor
is retained.
Flat icing – an opaque white sugar glaze used to decorate Danish

pastry and coffeecakes.
Flavoring – an item that adds a new taste to a food and alters its
natural flavors.
Folding – a mixing method in which light, airy ingredients are

incorporated into heavier ingredients by gently moves them from the
bottom of the bowl up over the top in a circular motion.
Fondant – a sweet thick opaque sugar paste commonly used for

glazing pastries.
Friable – easily crumbled.

Developed by:
Joan S. Mendoza
DOMINGO MADDELA,
Revised by:
TESD Specialist II
Frosting - also known as icing. A sweet decorative coating used as
a filling between the layers or as a coating over the top and sides
of the cake.
Frying – a dry heat cooking method in which food are cooked in hot
fat.
Fudge – a cooked mixture of sugar, corn syrup, butter or cream

flavorings made into a soft candy or thick icing.
Ganache – a rich blend of chocolate and heavy cream used as a

pastry or candy filling or frosting.
Garnish – food used as an attractive decoration.
Gateaux – refers to any cake-type dessert. It also refers to various

pastry items made with short dough or sweet dough.
Gelatinization – the absorption of moisture during baking.
Genoise – a form of whipped –egg cake that uses whole eggs

whipped with sugar.
Glaze – any shiny coating applied to food or created by browning.
Glucose – Thick, sweet syrup made from cornstarch, composed

primarily of dextrose.
Gluten - refers to the proteins in cereal grains, such as wheat, barley and rye.
Later on, gluten affects the elasticity of dough, acting as a glue to hold the
food together, which in turn affects the chewiness of baked products.
Golden brown- Two more for a darker shade of golden

brown would mean fuller flavor.
Grate - To shred with a handheld grater or food processor.

Developed by:
Joan S. Mendoza
DOMINGO MADDELA,
Revised by:
TESD Specialist II
Grease - To rub fat on the surface of a pan or dish to prevent sticking.
Gum paste – smooth dough of sugar and gelatin that can be colored
and used to make decorations especially for pastries.
Hearth – the heated bottom surface of a baking oven on which foods

are directly baked.
Homogenization – the process by which milk fat is prevented from

separating out of milk products.
Humectant – a substance such as corn syrup, glucose or honey

that absorbs moisture, making baked goods soft and tender.
Hydrogenation – the process used to harden oils.
Interferent – a substance such as glucose or lemon juice that help

stops sugar from recrystallizing when dissolved in a solution.
Jam – a fruit gel made from fruit pulp and sugar.
Jelly – a fruit gel made from fruit juice and sugar.
Kneading – a mixing method in which dough is worked to develop

gluten.
Lamination – incorporating fat such as butter into pastry dough to

create hundreds of crisp layers.
Leaveners – an ingredient or process that produces or incorporates

gases in a baked product in order to increase volume, provide structure
and give texture.
Macerate – to soak foods in a flavorful liquid, usually alcoholic, to

soften them.

Developed by:
Joan S. Mendoza
DOMINGO MADDELA,
Revised by:
TESD Specialist II
Make-up – the cutting, shaping and forming of dough products
before baking.
Mandoline – a stainless steel, hand operated slicing device with

adjustable blades.
Marmalade – a citrus jelly that contains unpeeled slices of citrus

fruit.
Marzipan – a paste of ground almonds, sugar and glucose use to

fill and decorate pastries.
Melting – the process by which certain foods, especially those high in

fat, gradually soften and then liquefy then heated.
Meringue – Foam made of beaten egg whites and sugar.
Microwave cooking – a heating method that uses radiation

generated by special oven to penetrate the food; it agitates water
molecules, creating friction and heat; this energy then spreads
throughout the food by conduction.
Milling – the process by which grain is ground into flour or meal.
Mise en place – French for putting in place. It refers to the preparation

and assembly of all necessary ingredients and equipment.
Mix – to combine ingredients in such a way that they are evenly

dispersed throughout the mixture.
Moist-heat cooking method – cooking methods, principally

simmering, poaching boiling and steaming, that use water or steam
to transfer heat.
Molder – a mechanical device that shapes divided bread dough

into forms before proofing and baking.

Developed by:
Joan S. Mendoza
DOMINGO MADDELA,
Revised by:
TESD Specialist II
Molding – the process of shaping foods, particularly custards,
tortes and mousses into attractive, hard-edged shapes by using
metal rings, circular cutters or forms.
Mousse – a soft, creamy food either sweet or savory lightened by

adding whipped cream, beaten egg whites or both.
Mouths feel – the sensation, other than flavor, that a food or

beverage has in the mouth.
Muffin method – a mixing method used to make quick bread batters;

it involves combining liquid fat with other liquid ingredients before
adding them to the dry ingredients.
No-time-dough – yeast dough formulated with additional yeast and
dough conditioners to accelerate fermentation to 15 – 30 minutes.
Oven spring – the rapid rise of yeast goods when firs placed in a
hot oven; results from the temporary increase in yeast activity and
the expansion of trapped gases.
Pan frying – a dry-heat cooking method in which food is cooked in a

moderate amount of hot fat.
Par-baked – bread that has been baked until the gluten structure is set
and yeast activity has stopped but without browning; a frequent
procedure for preparing bread that will be frozen for resale.
Parboiling – partially cooking a food in boiling or simmering liquid;

similar to blanching but the cooking time is longer.
Parboiling – partially cooking a food in boiling or simmering liquid;

similar to blanching but the cooking time is longer.
Parchment paper – heat resistant paper used throughout the

bakeshop for tasks such as lining baking pans, making pastry cones
for piping and covering foods during shallow poaching.

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Joan S. Mendoza
DOMINGO MADDELA,
Revised by:
TESD Specialist II
Parfait – ice cream served in long, slender glass with alternating
layers of topping or sauce.
Paring knife – a short knife used for detail work, especially cutting
fruits and vegetables.
Pastry bag – a cone shaped cloth, plastic or parchment bag used

to control the application of icings, fillings and batters.
Pearl sugar – large-grain sugar formed into opaque pellets for

decorating cookies and breads.
Proof box – a heat and humidity-controlled cabinet in which yeast-

leavened dough is put to rise immediately before baking.
Proofing – the rise given to shape yeast products just prior to
baking.
Punch – to fold dough after it has fermented and risen in order to

reactivate the yeast, allowing gases to escape.
Retardation – chilling a yeasted dough product under refrigeration to

slow yeast activity and to extend fermentation or proofing time.
Rolled fondant – a cooked mixture of sugar, glucose and water

formulated to drape over cakes.
Royal icing – also known as decorator’s icing; an uncooked mixture of

confectioners’ sugar and egg whites that becomes hard and brittle
when dry.
Sautéing – a dry heat cooking method that uses conduction to

transfer heat from a hot pan to food with the aid of a small amount
of hot fat, usually done quickly.
Scald – to heat a liquid, usually milk o just below boiling point.

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DOMINGO MADDELA,
Revised by:
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Score – to cut shallow gashes across the surface of a food before
cooking.
Shocking – also called refreshing; the technique of quickly chilling

blanched or par cooked foods in ice water; prevents further cooking
and sets color.
Side masking – the technique of coating only one sides of a cake

with garnish.
Sifting – passing one or more dry ingredients through a wire mesh to

remove lumps, combine and aerate.
Soft peaks - Egg whites or whipping cream beaten to the stage where the
mixture forms soft, rounded peaks when the beaters are removed.
Softened - Margarine, butter, ice cream, or cream cheese that is in a state

soft enough for easy blending, but not melted.
Spring form pan – a circular baking pan with a separate bottom and
side wall held together with a clamp that is released to free the
baked product.
Starch retro gradation – also known as staling; a change in the

distribution and location of water molecules within baked products;
stale products are firmer, drier and more crumbly than fresh baked
goods.
Steaming – a moist- heat cooking method in which heat is transferred

from steam to the food being cooked by direct contact.
Steep – to soak food in hot liquid in order to either extract its flavor or
impurities or soften its texture.
Stiff peaks - Egg whites beaten to the stage where the mixture will hold stiff,
pointed peaks when the beaters are removed.

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DOMINGO MADDELA,
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Stirring – a mixing method in which ingredients are gently mixed by
hand until evenly blended.
Straight dough method – a mixing method for yeast breads in which

all ingredients are simply combined and mixed; also known as direct
method.
Temperature danger zone – the broad range of temperatures

between 40 F and 140 F at which bacteria multiply rapidly.
Tempering – heating gently and gradually.
Thickening agents – ingredients used to thicken sauces; include

starches and gelatin.
Toque – the tall white hat worn by chefs.
Torte – a rich cake in which all or part of the flour is replaced with
finely chopped nuts or bread crumbs.
Toss - To mix lightly with a lifting motion, using two forks or spoons.
Tube pan – a deep round baking pan with a hollow tube in the
center.
Tunneling – the holes that may form in baked goods as the result of
over mixing.
Turns – the number of times that laminated dough is rolled and

folded.
Vent – to cool a pot of hot liquid by setting the pot on blocks in a

cold water to circulate around it.
Wash – a glaze applied to dough before baking; a commonly used

wash is made with whole egg and water.

Developed by:
Joan S. Mendoza
DOMINGO MADDELA,
Revised by:
TESD Specialist II
Whipping – a mixing method in which foods are vigorously beaten to
incorporate air.
Windowpane test – a procedure to check that yeast dough has

been properly kneaded.
Work station – work area in the kitchen dedicated to a particular

task.
Yeasts – microscopic fungi whose metabolic processes are

responsible fermentation.
Yield – the total amount of a product produced by a formula expressed

in total weight, volume or number of units of the product.
Zest – the thin, colored outer portion of the rind of citrus fruit;
contains the oil that provides flavor and aroma.

Developed by:
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DOMINGO MADDELA,
Revised by:
TESD Specialist II
SELF-CHECK 1.1-1
I. MATCHING TYPE: Match Column A with Column B. Write

your answers in a separate sheet of paper.
A B
1. A dry – heat cooking method in which foods are A. BAKING
surrounded by hot, dry air in a closed environment; similar to
roasting, the term baking is usually applied to breads, pastries,
vegetables and fish.
2. The rise given to shape yeast products just prior to baking. B. BLOOM
3. to soften granulated gelatin in a liquid before melting and C. MERINGUE
using.
4. A glaze applied to dough before baking; a commonly used D. FOLDING
wash is made with whole egg and water.
5. Incorporating fat such as butter into pastry dough to create E. WASH
hundreds of crisp layers.
6. Foam made of beaten egg whites and sugar. F.
LAMINATION
7. A hot water bath used to gently cook food or keep cooked G. MIS EN
food hot; a container for holding food in hot water. PLACE
8. A mixing method in which light, airy ingredients are H. MUFFIN
incorporated into heavier ingredients by gently moves them METHOD
from the bottom of the bowl up over the top in a circular
motion.
9. French for putting in place. It refers to the preparation and I. YEASTS
assembly of all necessary ingredients and equipment.
10. A procedure to check that yeast dough has been properly J. MAKE-UP
kneaded.
11. Also known as icing. A sweet decorative coating used as K.
a filling between the layers or as a coating over the top and WINDOWPAN
E TEST
sides of the cake.
12. Microscopic fungi whose metabolic processes are L. FROSTING
responsible fermentation.
13. The cutting, shaping and forming of dough products before M. BAIN
baking. MARIE
14. A mixing method used to make quick bread batters; it N. PROOFING

involves combining liquid fat with other liquid ingredients before
adding them to the dry ingredients.
15. a mixing method in which dough is worked to develop O. KNEADING
gluten.

Developed by:
Joan S. Mendoza
DOMINGO MADDELA,
Revised by:
TESD Specialist II
ANSWER KEY 1.1-1
1. A
2. N
3. B
4. E
5. F
6. C
7. M
8. D
9. G
10. K
11. L
12. I
13. J
14. H
15. O

Developed by:
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DOMINGO MADDELA,
Revised by:
TESD Specialist II
BAKING TOOLS AND EQUIPMENT
LEARNING OBJECTIVES: After reading this information sheet you

should be able to:
a. Identify the different bakery tools and equipment;

b. Apply proper care and maintenance for the different bakery tools
and equipment.
TOOLS AND EQUIPMENT FOR BAKESHOPS
Standards: (based on the National Sanitation Foundation)

1. Equipment must be easily cleaned.
2. All food contact surfaces must be non- toxic, non-absorbent,
corrosion resistant and non- reactive.
3. All food contact surfaces must be smooth, that is, free of pits,
cracks, crevices ledges, and rivet heads bolts.
4. Internal corners and edges must be rounded and smooth;
external corners and angles must be smooth and sealed.
5. Coating materials must be non-toxic and easily cleaned;
coatings must resist chipping and cracking.
6. Waste and waste liquids must be easily removed

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DOMINGO MADDELA,
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OVENS
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. Several kinds of ovens are used in baking.
1. Deck Oven-it consists of two to four
wide, flat decks stacked one above
another, through single deck. The
food is placed directly on the floor of a
deck oven rather than on a wire rack
as done in a conventional oven.
2. Conventional oven-an oven located
below a range top. The heat source is
located at bottom, underneath the
floor of the oven, and the heat is
conducted through the floor. The food
is placed on wire racks that may be
set at different heights within the
oven.
3. Convection Oven-it contains fan that
circulate the air and distribute the
heat rapidly throughout the interior.
The strong
forced air can distort the shape of the
products made with batter and soft
dough.
4. Steam- Injection Oven-has vent
steam into the oven as bread and
rolls bake. The steam helps to
develop the crust and ensures that
yeast-raised breads stay moist long
enough to expand properly during
baking.
5. Combi – Oven-This oven combines
the advantages of steaming and
convection. They can be used in
steam mode, hot-air convection mode
or heat/steam mode.

Developed by:
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DOMINGO MADDELA,
Revised by:
TESD Specialist II
A. BAKING WARES
1. Tube center pan – deeper than a round

pan and with a hollow center, it is
removable which is used to bake chiffon
type cakes
2. Muffin pan - has 12 formed cups for

baking muffins and cup cakes
3. Pop over pan – is used for cooking pop

over
4. Jelly roll pan – is shallow rectangular

pan used for baking rolls
5. Bundt pan – is a round pan with

scalloped sides used for baking elegant
and special cakes
6. Custard cup – is made of porcelain or
glass used for baking individual custard.
7. Cake pan- comes in different sizes and

shapes and may be round square
rectangular or heart shaped.
8. Griddle pans – are used to bake

griddles
9. Loaf Pan – is used to bake loaf bread

Developed by:
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DOMINGO MADDELA,
Revised by:
TESD Specialist II
B. DECORATING TOOLS
1. Pastry Tip/ Piping Tubes
- a nozzle that attaches to the end of the
pastry bag. Piping tips come in a
variety of sizes and shapes for
different decorating purposes.
2. Piping Bag
- is an often cone- or triangular-shaped
bag made from cloth, paper, plastic, or
the intestinal lining of a lamb, that
is squeezed by hand
3. Cake Turntable
- is a cake stand with a revolving top on
which cakes are frosted and
decorated.

Developed by:
Joan S. Mendoza
DOMINGO MADDELA,
Revised by:
TESD Specialist II
C. MEASURING TOOLS
1. Measuring spoon
-use to measure dry and liquid
ingredients in small amounts.
2. Dry Measuring Cup

- use to measure dry ingredients
3. Liquid Measuring Cup

- with a headspace above, graduated
into 1, ¾, 2/3, ½, 1/3, and ¼ used for
measuring liquid ingredients.
4. Weighing Scale
- is a device to measure weight or mass
5. Oven Thermometer
- A utensil used to check the
temperature of the oven so the reading
can be compared to the temperature set
on the oven dial. With the use of
an Oven Thermometer, temperatures
can be checked to insure it remains
consistent throughout the baking or
roasting time.

Developed by:
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DOMINGO MADDELA,
Revised by:
TESD Specialist II
D. LARGE EQUIPMENT
1. MIXER
a. Vertical mixer
- it is known as planetary mixer.
This is the most common type of
mixer used in baking. This mixer
come with three standard
attachments:
a. paddle (flat beater) for

general mixing
b. wire whip for beating eggs and
cream
c. dough hook for mixing and
kneading yeast dough
b. Spiral mixer- are designed for
dough and heavy batters and are
used primarily for making large
quantities of yeast dough for
breads and bagels. They are
stationary mixers meaning that the
bowl rotates or bowls that tilt and
has only one attachment, a spiral
shaped hook.
c. Oblique mixer- it is known as
fork mixer. It is used exclusively for
bread dough and work the dough
gently to minimize the amount of
friction.

Developed by:
Joan S. Mendoza
DOMINGO MADDELA,
Revised by:
TESD Specialist II
E. DOUGH HANDLING EQUIPMENT
1. Dough Fermentation Trough
- use to hold mixed yeast dough during

fermentation
2. Dough sheeter-it rolls out portions of

dough into sheets with uniform thickness.
3. Molder- rolls and forms pieces of bread

dough for standard loaves, baguettes, and
rolls, eliminating the need to perform these
tasks by hand.
5. Proofer or Proof Box- a special box in

which the ideal conditions for fermenting
yeast dough can be created. The box
maintains a preset warm temperature and
humidity level appropriate to the specific
dough.
5. Retarder- is a refrigerator that maintains

a high level of humidity to prevent the
dough from drying out or crusting.

Developed by:
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DOMINGO MADDELA,
Revised by:
TESD Specialist II
F. MIXING TOOLS AND UTENSILS
1. Flour Sifter-used to sift dry ingredients

like flour.
2. Wire Whip/ Whisk-a device with loops of

stainless-steel wire fastened to a handle
used to mix ingredients and beat eggs.
3. Rubber Scraper-used to scrape mixtures

from mixing bowls and pans.
4. Wooden Spoon-used to cream and mix

ingredients.
5. Mixing Bowls-used to hold ingredients

while mixing.
6. Pastry Blender-used to cut butter or

other solid fat into flour such as when
making pie crust

Developed by:
Joan S. Mendoza
DOMINGO MADDELA,
Revised by:
TESD Specialist II
G. CUTTING TOOLS
1. Cookie Cutter-used for cutting cookie
dough into various sizes and shapes.
2. Dough Cutter-used for cutting,

portioning dough and for scraping table
tops.
3. Pastry wheel-has a blade knife used to

cut dough when making pastries.
4. Bread Knife-used to cut breads, cakes

and other items
5. Biscuit and Doughnut Cutter-is used

to cut and shape biscuit or doughnut.

Developed by:
Joan S. Mendoza
DOMINGO MADDELA,
Revised by:
TESD Specialist II
H. MISCELLANEOUS TOOLS
1. Pastry brush-used in greasing pans or

surface of pastries or breads.
2. Icing comb- a small plastic tool, usually

triangular with serrated edges in various
patterns, for decorating icings.
3. Rolling Pin-used to roll out dough
4. Straight Spatula-Used to spread icings

on cakes
5. Cooling Rack-used to cool baked goods

such as cakes and breads. A cooling rack
is made of a network of closely arranged
wires, set on short legs to raised it above
the level of the countertop. The raised
surface provides air circulation so the
baked good won’t get soggy on the bottom.

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Joan S. Mendoza
DOMINGO MADDELA,
Revised by:
TESD Specialist II
6. Baker’s Peel-a wooden or metal shovel
used to slide breads and pizza into the floor
deck of the oven.
7. Roller Docker-it is used to pierce bread

dough, cracker, pizza dough or pastry
dough to prevent over rising or blistering.
8. Cookie Press-a device for making

pressed cookies. It consists of a cylinder
with a plunger on one end, which is used
to extrude cookie dough through a small
hole at the other end. Typically, the cookie
press has interchangeable perforated
plates with holes in different shapes, such
as a star shape or a narrow slit to extrude
the dough in ribbons.

Developed by:
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DOMINGO MADDELA,
Revised by:
TESD Specialist II
SELF-CHECK 1.1-2
I. PICTURE FAMILIARIZATION: Identify the names of each of the

following tools/equipment. Write your answers in a separate sheet of
paper.
________________________1.
________________________2.
________________________3.
________________________4.
________________________5.
________________________6.
________________________7.
________________________8.
________________________9.
_______________________10.
Developed by:
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DOMINGO MADDELA,
Revised by:
TESD Specialist II
Developed by:
Joan S. Mendoza
DOMINGO MADDELA,
Revised by:
TESD Specialist II
ANSWER KEY 1.1-2
1. Rubber Scraper
2. Straight Spatula
3. Wire Whisk
4. Mixing Bowl
5. Pastry blender
6. Rolling Pin
7. Cooling Rack
8. Pastry brush
9. Dough Cutter
10. Cake Turntable

Developed by:
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DOMINGO MADDELA,
Revised by:
TESD Specialist II
COMMON BAKING INGREDIENTS
LEARNING OBJECTIVES: After reading this

information sheet you should be able to:
a. Familiarize with the different baking ingredients and its properties;
b. Identify substitutes for the different baking ingredients.
Understanding ingredients, why they function the way they do and

how to adjust for their differences will make the baking experience
more successful and consistent.
1. FLOUR – Provides bulk and structure to baked goods. The

higher the
protein content, the greater the flour’s gluten forming potential.
Types of Flour:
1. Cake flour – for tender cakes (6 – 8% protein).
2. Pastry flour – for pie crust and biscuits (7.5 – 9.5% protein).
3. All – purpose flour – for general baking/cooking (10 – 13%
protein)
4. Bread flour – for yeast raised breads (12 – 15% protein)
5. Wheat flour – for breads (13 – 14% protein)
6. Gluten flour – added to other types of flour to increase protein
content of weaker flours (40 – 85%)
Most flours are purchased in 50 and 100 – pound bags. They

should be stored in a lit, ventilated room at room temperatures no
higher than 27 C. Flour can be stored in a refrigerator or freezer, if
necessary, to prevent the onset of rancidity. Refrigeration may
cause the flour to absorb moisture, however, which will limit the
flour’s ability to absorb additional moisture during actual use

Developed by:
Joan S. Mendoza
DOMINGO MADDELA,
Revised by:
TESD Specialist II
MEASURING INGREDIENTS
One of the keys to successful baking is the correct measurement of
ingredients one should not only follow the amounts stated in a recipe
but also measure them in the right way. Dry and liquid ingredients
are measured differently.
Dry ingredients like flour and sugar are measured in nested measuring
cups which come in a set of 4 (1 cup, ½ cup, 1/3 cup and ¼ cup).
Sugar and all-purpose flour are measured by dipping the cups into the
ingredient until filled then leveling it off with a spatula. For cake flour
and confectioners’ sugar, ingredients are spooned onto the cup then
leveled off.
Liquid ingredients are poured into spouted glass measuring cups
placed on a flat surface. Measurement is read at eye level.
Small quantities of dry and liquid ingredients are measured using
spoons measuring 1 tablespoon, 1 teaspoon, ½ teaspoon, or ¼
teaspoon. Dry ingredients are leveled off with spatula.
Shortening is measured by pressing down firmly into the measuring
cup to make sure there are no air spaces. Brow sugar is also
packed firmly to ensure proper measurement. When the cup is
inverted the measured sugar should retain the shape of the cup.
Butter need not be measured in cups. One bar of butter is already 1
cup just divide the bar into 2 for 1/3 into 3 and so on.
SELECTING, MEASURING AND WEIGHING INGREDIENTS

Understanding ingredients why they function the way they do and
how to adjust for their differences will make the baking experience
more successful and consistent.
FLOUR
- is a finely ground meal or powdery
product obtained from milling or
grinding cereal grains, root crops,
starchy vegetables, and other foods.

Developed by:
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DOMINGO MADDELA,
Revised by:
TESD Specialist II
Bread Flour All-Purpose Cake flour
(strong flour flour (weak flour or soft
or hard flour)
flour) (Family flour,
general flour
pastry flour)
Protein 12-14% 10-11% medium 7-9% weak
content High strength gluten strength
glut
en strength
Source Hard dark red Combination of U.S. western

spring(dark all-purpose white, soft red
northern spring) flour and cake winter, white and
or hard red flour white club wheat
winter
Product Breads, Rolls, A good median Cakes, Cookies
utilization in the flour
Sweet yeast– Pastries, other
varieties which
raised products can substitute specialty products
either bread
such as noodles.
flour or cake
flour but
requires
more
kneading for
bread and less
for cake to
control gluten
development.

Developed by:
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DOMINGO MADDELA,
Revised by:
TESD Specialist II
Identificati When rubbed A combination When rubbed
on between two of qualities of between fingers
fingers, feels bread and cake feels sleek, velvety
gritty, sandy, flour. and smooth.
dry and
granular Whiter than bread
flour and all-
purpose flour.
Has c reamy
color When When pressed
pressed together clumps a
together, does bit and tends to
not lump easily hold its shape.
Leavening Yeast Baking powder Baking powder
agents
Baking soda Baking soda
and yeast
Kinds of Wheat
The common wheat is classified into four major categories:
1. hard red spring
2. soft red winter
3. soft white winter
4. soft white spring
Wheat flour are differentiated by such factors such as:
a. protein content
b. virtuosity or translucency of the kernel
c. kernel color and kernel hardness

Developed by:
Joan S. Mendoza
DOMINGO MADDELA,
Revised by:
TESD Specialist II
Storage of flour
1. Store flours and other cereal in tightly covered containers to keep

out dust, moisture and insects.
2. Store in dry place at room temperature.
3. Flour maybe stored satisfactorily for 2-3 months.
What's the difference between cake flour, bread flour, and all-
purpose flour?
The main difference among flour types is in the gluten content, which
varies depending on whether the flour is made from hard wheat or soft
wheat. Gluten is the protein that helps yeast stretch and rise. To
achieve the best baking results, use the type of flour a recipe
specifically calls for.
1. All-purpose flour is designed for a number of uses, including

cookies, quick breads, biscuits, and cakes. A mixture of high-gluten
hard wheat and low-gluten soft wheat, it comes in both bleached
and unbleached forms, which can be used interchangeably.
2. Cake flour is made predominantly of soft wheat. Its fine texture and
high starch content make it ideal for making tender cakes, cookies,
biscuits, and pastries that do not need to stretch and raise much.
3. Pastry flour is similar to cake flour but has slightly higher gluten
content. This aids the elasticity needed to hold together the buttery
layers in flaky dough such as croissants, puff pastry, and pie
crusts.
4. Self-rising flour is all-purpose flour that has had baking powder

and salt added to it. Use it in yeast bread recipes in place of all-
purpose flour by omitting salt, and in quick bread recipes by
omitting salt and baking powder

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DOMINGO MADDELA,
Revised by:
TESD Specialist II
When the recipe calls for: Substitute:
1 cup sifted cake flour 1 cup minus 2 tablespoons sifted

all- purpose flour
1 cup pastry flour 1 cup minus 1 tablespoon all-
purpose flour
1 cup minus 1 tablespoon all-
1 cup self-rising flour purpose flour plus 11/2 teaspoons
baking powder and 1/8 teaspoon salt
1 cup all-purpose flour 1 cup plus 1 tablespoon pastry flour
Pastry flour and cake flour are both milled from soft wheat and
have lower protein levels, which makes them more suitable for
items that need to be tender, such as cakes, pies, and pastries.
While pastry flour is usually sold unbleached, most cake flour,
including Softasilk, is bleached to speed up the natural process of
flour maturing and color lightening.
In the past, wheat was left to mature in the field, and flour was
stored in silos for a while, allowing the oxygen in the air to bleach
the flour naturally. These days, because farmers take their wheat to
market sooner, flour millers bleach flour to speed up that maturing
process.
Bleaching toughens cake flour's protein. This allows cake

flour to support large amounts of sugar and fat without collapsing.
But, because of this strengthening effect, substituting cake flour for
pastry flour does have some physical effects. In cookies, for
example, using cake flour reduces the amount that cookies
spread.
Still, because of its lower protein levels, using cake flour
instead of pastry flour will yield products that are tendered and
possibly crumblier. To compensate for that, you can substitute 1
cup plus 2 tablespoons of cake flour for every cup of pastry flour.
Normally, you don't have to make any adjustments in the other
ingredients.

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DOMINGO MADDELA,
Revised by:
TESD Specialist II
Substituting white flour for whole-wheat flour could make a
difference in many dishes, especially in baked goods, because the
flours are so different in texture, taste, and moisture content.
White flour is the ground inner kernel or endosperm of two

types of wheat: high-gluten hard wheat and low-gluten soft wheat. It
contains neither the bran nor the germ of whole-wheat flours.
Whole-wheat flours are available in two general types: The type

labeled "whole-wheat" is usually ground hard wheat that is high in
gluten and best for baking bread. Whole-wheat "pastry flour" is made
from a soft wheat low in gluten and is best for cakes, muffins, biscuits,
scones, pastries, and cookies. Although bread flour and pastry flour
-- either white or whole-wheat -- can't be substituted for each other,
most sources say you can successfully substitute up to half of the
whole-wheat flour called for in a recipe with all- purpose white flour.
You may have to experiment with the amount of the liquids in the
recipe as a result.
Keep in mind, however, that white flour does not contain the fiber
and nutrients of whole-wheat flour. Whole-wheat flour has fewer
calories and carbohydrates than white flour, and it contains five
times the fiber, twice the calcium, and 25 percent more protein than
white flour
A "fortified" food is one that has had one or more nutrients

added to it that it normally does not have. For example, milk is
fortified with vitamin D. Orange juice can be fortified with calcium,
which benefits bone health.
Other foods, such as flour, can lose important nutrients
during processing. By "enriching" the food, the food processor
adds back lost vitamins and minerals, so the food can still provide
most of these nutrients. However, "enriching" does not mean extra
vitamins or minerals are added. Instead, a food such as breakfast
cereal can use "enriched" flour and be "fortified" with added
vitamins and minerals.

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DOMINGO MADDELA,
Revised by:
TESD Specialist II
NON- WHEAT OR COMPOSITE OF FLOURS
Flour made from grinding or milling grain kernels other than
wheat, root crops and legumes are collectively referred to as non-
wheat flour. One or more of these flours may partially replace wheat
flour for cooking purposes and the resulting flour mixture is called
composite flour.
1. Rye flour- this is obtained from sifting rye meal. Of the non-
wheat flour, Rye flour approaches the quality of wheat flour for
bread-making but since it lacks the gluten-forming PROTGEINS
wheat flour.
2. Corn Flour – It is obtained by milling and sifting yellow or white
corn. The tortillas of the Mexicans are unleavened corn cakes using
corn flour as the basic ingredient.
3. Buckwheat - it is a finely ground product obtained from sifting
buckwheat meal. It is used in making buckwheat pancakes
4. Potato flour - it is made from white potatoes which are then
dried and ground, this makes a good quality doughnut and fairly
acceptable cookies.
5. Rice flour – it is prepared by milling white rice.
6. Soy Flour - there are two kinds: the full – fat and the low-fat soy
flour. The former is made from dehulled soybeans while the latter is
prepared from defatted soybeans or soybean from which most of the
oil gas been previously extracted.
7. Waxy Rice flour – it is also known as sweet rice, which is marketed
in the USA
SUGAR AND SWEETENERS
They serve special purposes in the bakeshop, provides flavor
and color, tenderize products by weakening gluten strands, provide
food for yeast, serve as a preservative and act as a creaming or
foaming agent to assist with leavening.
Sugar – are carbohydrates. They are classified as simple sugar

such as glucose and fructose which occur naturally in honey and
fruits, or complex sugar, which may occur naturally such as lactose
in milk or in refined sugars.
Developed by:
Joan S. Mendoza
DOMINGO MADDELA,
Revised by:
TESD Specialist II
Sweetener – can be used to achieve the same benefits of as sugar in
baked goods.
Types of sugar:
1. White sugar – refined sugar,

granulated sugar, table sugar, castor or
caster sugar
2. Confectioner’s sugar
– contains approximately 3%
cornstarch to retard crystallization. It is
primarily used in icings and also a
component of cake mixes. The finest if this
sugar tends itself to easier blending.
3. Brown or yellow sugar – brown

sugar contains caramel, mineral
matters and moisture. It still contains
molasses and not been notably
purified. This is used where the flavor
and color of the brown sugar is
desired.
4. Corn syrup – produced by

extracting starch from corn kernels
and treating it with acid or an
enzyme to develop a sweet syrup.
This syrup is extremely thick but is
less sweet – tasting as honey or
refined sugar.

Developed by:
Joan S. Mendoza
DOMINGO MADDELA,
Revised by:
TESD Specialist II
5. Glucose – thick syrup extracted from the
starch in corn, potatoes, rice or wheat in a
process known as hydrolysis.
6. Invert sugar – dense sugar syrup

produced by refining sucrose with an
acid. About 20 to 30% sweeter than
regular sucrose and it is extremely
hygroscopic.
7. Honey – a strong sweetener

consisting of fructose and
glucose. It is created by
honeybees from nectar collected
from flowers.
1. Corn sugar or dextrose – made from corn starch. It is

approximately 75% as sweet as granulated sugar. It is directly
fermentable by yeast; so, using it enhances fermentation.
2. Milk sugar or Lactose – it is present in fresh and

skimmed milk. Although it is not used as a separate ingredient, it is
important that the lactose in milk and milk products imparts
additional flavor and sweetness in the product.
3. Malt sugar or maltose – is present in malt syrup used in

bakery products and add sweetness to the product other sugar in
baking is molasses and honey.

Developed by:
Joan S. Mendoza
DOMINGO MADDELA,
Revised by:
TESD Specialist II
Effect of Sugar in Baked Products
1. Increase dough development

2. Gives a richer crust
3. Improves flavor, aroma, and nutrition
4. Increase tenderness
Increase volume
SHORTENING
Any fat or oil is a shortening in baking because it shortens
gluten strands and tenderizes the product.
FATS – general term for butter, lard, margarine, shortening and oil.
Fats provide flavor and color, add moisture and richness assist with
leavening, help extend a product’s shelf life and shorten gluten
strands, producing tender baked goods.
1. Butter – is a fatty substance produced by agitating cream.
Contains at least 80% milk fat, not more than 16% water and 2 –
4% milk solids, may or may not contain added salt.
*Salted butter – added with 2.5% salt.

Storage: Should be well wrapped and stored at temperatures
between 32°F. If well wrapped, frozen butter will keep up to nine
months at a temperature of 18°C.
2. Lard – rendered pork fat, contains a small amount of water.
3. Margarine – manufactured from animal or vegetable fats or a

combination of such fats added with flavorings, colorings, emulsifier,
preservatives and vitamins. The firmer the margarine, the greater
the degree of hydrogenation and the longer is its shelf life.
4. Oil – maybe sourced from vegetables flowers, seeds.
Example: soy bean oil, coconut oil, vegetable oil, sunflower oil,
canola oil, olive oil, palm oil, corn oil.

Developed by:
Joan S. Mendoza
DOMINGO MADDELA,
Revised by:
TESD Specialist II
MILK AND DAIRY PRODUCTS
Milk and Dairy products provide texture, flavor, volume color and
nutritional value for cooked or baked items.
1. Whole milk – consists primarily of water (about 88%).
2. Concentrated Milk:
• Evaporated milk – produced by removing approximately 60% of
the water from whole milk. Requires no refrigeration until opened.
• Sweetened condensed milk – contains large amounts of sugar
(40 – 45%)
• Dry milk powder – made by removing virtually all the moisture
from pasteurized milk.
CREAM – a rich liquid milk product containing at least 18% fat.

1. Whipping cream – generally used for thickening and enriching
sauces, making ice cream and as icing.
2. Heavy cream - whips easily and holds its whipped texture
longer than other creams
Storage: un-whipped cream should not be frozen. Keep cream

away from strong odors and bright lights, as they can adversely
affect its flavor.
CHEESES – One of the oldest and most widely used foods known
to humans.
• Fresh cheeses – uncooked or unripe with many uses in sweet

and savory bakeshop preparations. They are generally mild and
cream with a tart tanginess.
• Cream cheese – used in cheesecakes, pastry feelings and

icings.
• Mascarpone – with pale ivory color and rich sweet flavor. It is

useful in sweet sauces, ice creams and fillings.
• Ricotta – It is white or ivory in color and fluffy, with a small

grain and sweet flavor.
Developed by:
Joan S. Mendoza
DOMINGO MADDELA,
Revised by:
TESD Specialist II
EGGS
– leaven and thicken items in the

bakeshop. They enrich and tenderize
yeast breads and extend the shelf life of
some baked goods.
Sizes
Storage: improper handling quickly diminishes egg quality. Should

be stored at temperatures below 40°F and at a relative humidity of 70
– 80 %. eggs will age more during one day at room temperature than
they will during one week under proper refrigeration.
THICKENERS
Starches – often used as thickening agents in bakeshop products.
Examples:
1. Cornstarch – produced from corn kernels.
2. Tapioca – a starch produced from the root of the cassava
plant.
Gelatin – one of the most commonly used thickeners in the

bakeshop.
1. Granulated gelatin – one envelope is enough to set 1 pint of

liquid into a firm gel.

Developed by:
Joan S. Mendoza
DOMINGO MADDELA,
Revised by:
TESD Specialist II
2. Sheet or leaf gelatin – produced in varying thickness in
weight. The average is 3 grams per sheet.
*Bloom – to soften gelatin in cold water before melting and using.
FLAVORINGS
1. Salt – the most basic seasoning. It strengthens the gluten

structure in bread dough.
2. Vanilla – the most frequently used flavoring in the bakeshop. It

comes from the pod of fruit, called a bean, of a vine in the orchid
family.
3. Coffee – its smoky richness marries well with chocolate,

cinnamon, mint and nuts in mousses, candies and ice cream.
4. Tea – use to flavor creams and custard. (Black tea)
5. Mint – has a tart aroma and flavor.
6. Anise – has a distinctively strong sweet flavor.
7. Allspice – gives a distinctive taste to spiced cookies such as

ginger bread.
8. Cinnamon – blended for consistent flavor and aroma.
9. Nuts – provide texture and flavor in baked goods.
10. Alcoholic beverages – added to enhance flavor.
FLAVORS –the most frequently used flavoring in the bakeshop. It

comes from the pod of fruit, called a bean; of a vine in the orchid
family. These are extracts or solution of the flavor in ethyl alcohol or
some other solvent. The base of the flavors is the extracted
essentials of the fruit or bean, or imitation of the same. Many fruit
flavors are derived from the natural oils found in the surface part of
the fruit. Some extracted from the pulp where flavors are often
supplemented by artificial flavor or coloring. Do not use to much
flavorings.

Developed by:
Joan S. Mendoza
DOMINGO MADDELA,
Revised by:
TESD Specialist II
COCOCA AND CHOCOLATE - are used widely in the production and
finishing of cakes, pastries, pies and cookies. Not only they provide for
variety of product but they also supply body and bulk to the cake
mix or icing.
MISE EN PLACE
Mise en place is a French term meaning to put in place. In the

kitchen, it means having everything in place necessary for the
successful preparation of a meal. In the bakeshop, it means
accurate selection and measurement of ingredients, and
preparation of all the components and equipment needed to prepare
the final product.

Developed by:
Joan S. Mendoza
DOMINGO MADDELA,
Revised by:
TESD Specialist II
BAKING INGREDIENT SUBSTITUTION TABLE
Sometimes you may find it necessary to substitute one ingredient
for another in a recipe. But using a different ingredient may change
both the taste and texture of your baking, so it is a good idea before
substituting to understand the role that ingredient plays in the
recipe. Use this table as a guideline only.
INGREDIENT AMOUNT SUBSTITUTION

Almond Meal 1 cup To make your own almond meal
(100 place 1 cup (100 grams) sliced
grams) (blanched (skins off) or natural
(skins on)) almonds with 1
tablespoon (14 grams) granulated
white sugar in a blender or food
processor and process until finely
ground. Sugar or flour is added
to the almonds to prevent
clumping as it absorbs the oil
exuded from the almonds.
Toasting the almonds first dries
them which also helps to prevent
clumping.
Almond Paste 1 1/3 cups 1 3/4 cups (175 grams) ground
(300 grams) blanched almonds plus 1 1/2
cups (175 grams) powdered
(confectioners or icing) sugar plus
1 large egg white (30 grams) plus
1 teaspoon almond extract plus
1/4 teaspoon salt
Ammonium 3/4 1 teaspoon baking soda
bicarbonate teaspoon
Arrowroot 1 1 tablespoon (15 grams)
tablespoo cornstarch, potato starch or
n (15 rice starch
grams)
2 tablespoons (25 grams) all-
purpose flour

Developed by:
Joan S. Mendoza
DOMINGO MADDELA,
Revised by:
TESD Specialist II
Baking Powder, 1 teaspoon 1/4 teaspoon baking soda
double- acting plus 1/2 teaspoon cream of
tartar plus 1/4 teaspoon
(Rule of Thumb: 1 cornstarch
teaspoon for every 1
cup of flour) 1 1/2 teaspoons single-action
baking powder
High-Altitude
Adjustments: 1/4 teaspoon baking soda
plus 1/2 cup (120 ml)
above 3000 ft. - buttermilk, sour milk or yogurt
reduce baking to replace 1/2 cup (120 ml)
powder 1/8 non-acidic liquid
teaspoon for every
1 teaspoon of
baking powder in
recipe
above 5000 ft. -

reduce baking
powder 1/8-1/4
teaspoon for every
1 teaspoon baking
powder in recipe
above 7000 ft. -

reduce baking
powder 1/4
teaspoon for every
1 teaspoon baking
powder in recipe
Baking Powder, 1 teaspoon 2/3 teaspoon double-acting
single-acting baking powder
1/4 teaspoon baking soda plus

1/2 teaspoon cream of tartar
plus 1/4 teaspoon cornstarch

Developed by:
Joan S. Mendoza
DOMINGO MADDELA,
Revised by:
TESD Specialist II
Baking Soda (Sodium 1/2 teaspoon
2 teaspoons double-acting baking
Bicarbonate)
powder (must replace the acidic
liquid in recipe with non- acidic
(Rule of Thumb: 1/4
liquid)
teaspoon for every
1 cup of flour)
1/2 teaspoon potassium
bicarbonate
Bread Crumbs, Dry 1 cup (150 1 cup crushed cracker crumbs 1
grams) cup matzo meal
1 cup crushed cornflakes
1 cup ground oats
1 cup crushed potato chips
Buttermilk (Sour Milk) 1 cup (240
(see below under ml)
MILK, Buttermilk)
Carob Powder 1 tablespoon 1 tablespoon (7 grams) cocoa

(7 grams) powder (either natural or Dutch-
processed)
Chocolate, Bittersweet 1 ounce (30

1/2 ounce (15 grams)
or Semi-sweet grams) unsweetened chocolate plus 1
white sugar

Developed by:
Joan S. Mendoza
DOMINGO MADDELA,
Revised by:
TESD Specialist II
Chocolate, Milk 1 ounce (30 1 ounce (30 grams) bittersweet or
grams) semi-sweet plus 1 tablespoon (15
grams) granulated white sugar
1 ounce (30 grams) sweet dark
chocolate
1 ounce (30grams) white
chocolate
Chocolate, Sweet 1 ounce (30 1 ounce (30 grams) bittersweet or
German grams) semi-sweet chocolate plus 1/2
white sugar
1-ounce (30 grams) milk

chocolate
Chocolate, 1 ounce (30
3 tablespoons (20 grams) natural
Unsweetened grams)
cocoa powder (not Dutch-
processed) plus 1 tablespoon (14
grams) unsalted butter, vegetable
oil or shortening
Chocolate, White 1 ounce (30
1-ounce (30 grams) milk
grams)
chocolate
1 ounce (30 grams) sweet dark

chocolate
Cocoa Powder, Dutch- 3 tablespoons
3 tablespoons (20 grams) natural
Processed (20 grams)
unsweetened cocoa powder plus
1/8 teaspoon baking soda
1 ounce (30 grams) unsweetened

chocolate plus 1/8 teaspoon
baking soda (reduce fat in recipe
by 1 tablespoon)
3 tablespoons (20 grams) carob

powder

Developed by:
Joan S. Mendoza
DOMINGO MADDELA,
Revised by:
TESD Specialist II
Cocoa Powder, 3 3 tablespoons (20 grams)
Natural tablespoons Dutch-processed cocoa plus 1/8
Unsweetened (20 grams) teaspoon cream of tartar, lemon
juice or white vinegar
1 ounce (30 grams) unsweetened

chocolate (reduce fat in recipe by
1 tablespoon)
3 tablespoons (20 grams) carob

powder
Coconut, fresh 1 cup 1 cup (90 grams) dried flaked
coconut
3/4 cup (75 grams) dried

shredded coconut
Coconut, dry 1 cup (90 1 1/4 cups freshly grated
shredded grams) coconut
1 1/4 cup (110 grams) dried

flaked coconut
Coconut milk, fresh 1 cup (240 1 cup (240 ml) canned coconut
ml) milk (not low fat)
3 tablespoons canned cream of

coconut plus enough hot water
or milk to equal 1 cup (240 ml)
1/4 cup (60 ml) coconut cream

powder plus 1 cup (240 ml) hot
water or milk
Coconut cream, 1 cup (240 1 cup (240 ml) canned coconut
fresh ml) cream
1 cup (240 ml) top layer of

canned coconut milk (not low fat)
(do not shake or stir can before
skimming)
1 cup (240 ml) heavy whipping

cream (35% butterfat) plus 1/2
cup coconut cream powder

Developed by:
Joan S. Mendoza
DOMINGO MADDELA,
Revised by:
TESD Specialist II
Coffee, strong 1/4 cup (60 2 tablespoons (10 grams)
brewed ml) instant espresso powder
dissolved in 3 tablespoons hot
water
Cookie Crumbs 1 cup (100 Can substitute equally among
grams) chocolate wafers, vanilla wafers,
graham crackers, macaroons, or
gingersnaps
Cornmeal, stone 1 cup (180 1 cup regular milled
ground grams) cornmeal
1 cup corn grits
1 cup polenta
1 cup maize meal
Corn Syrup, Dark 3/4 cup (180 ml) light corn
1 cup (240
ml) syrup plus 1/4 cup (60 ml)
light molasses
Corn Syrup, Light 1 cup (240 1 cup (240 ml) dark corn syrup
ml) 1 cup (240 ml) treacle
1 cup (240 ml) liquid glucose
1 cup (240 ml) honey
1 cup (200 grams) granulated
white sugar (increase the liquid
in the recipe by 1/4 cup (60
ml))
Cornstarch or Corn 1 2 tablespoons (25 grams) all-
flour (for thickening) tablespoon purpose flour
(15 grams)
1 tablespoon (15 grams) potato
starch or rice starch or flour
1 tablespoon (15 grams)

arrowroot
tablespoons (25 grams)

quick-cooking (instant)
tapioca
Cream of Tartar 1/2 1/2 teaspoon white vinegar
teaspoon or lemon juice

Developed by:
Joan S. Mendoza
DOMINGO MADDELA,
Revised by:
TESD Specialist II
Cream, Clotted 1 cup (225 1 cup (225 grams)
grams)
1 cup (225 grams) mascarpone
cheese
1 cup (240 ml) heavy

whipping cream (35%
butterfat), whipped
Cream, 1 cup (225 1 cup (225 grams) sour cream
grams)
1 cup (240 ml) whipping
cream plus 1 tablespoon
buttermilk or yogurt
1/2 cup (120 ml) whipping

cream plus 1/2 cup (112 grams)
sour cream
1 cup (225 grams) mascarpone

cheese
Cream, Half & Half 1 cup (240 7/8 cup (210 ml) whole milk plus
(10 - 12% Butterfat) ml) 2 tablespoons (25 grams) melted
unsalted butter
1/2 cup (120 ml) light cream (5%

butterfat) plus 1/2 cup (120 ml)
whole milk
1/2 cup (120 ml) partly skimmed

milk plus 1/2 cup (120 ml) heavy
whipping cream (35%)
Cream, Heavy (35% 1 cup (240 2/3 cup (160 ml) whole milk plus
butterfat) (not for ml) 1/3 cup (75 grams) melted
whipping) unsalted butter
Cream, Light or 1 cup (240 1 cup (240 ml) half & half cream
Coffee Cream (18% ml) (12% butterfat)
Butterfat)
7/8 cup (210 ml) whole milk plus
3 tablespoons (35 grams) melted
butter

Developed by:
Joan S. Mendoza
DOMINGO MADDELA,
Revised by:
TESD Specialist II
1/2 cup (120 ml) evaporated milk
or heavy cream plus 1/2 cup (120
ml) milk
Cream, Light 1 cup (240 3/4 cup (180 ml) whole milk
Whipping (30% ml) plus 1/4 cup (57 grams) melted
Butterfat) (not for unsalted butter
whipping)
1 cup (240 ml) half & half cream
(12% butterfat)
Cream, Sour 1 cup (225 1 cup (225 grams) plain yogurt
grams)
(8 ounces) 3/4 cup (180 ml) sour milk,
buttermilk or plain yogurt + 1/3
cup (75 grams) melted butter
1 tablespoon lemon juice or

vinegar plus enough whole milk to
fill 1 cup (240 ml) (let stand 5-10
minutes)
Currants 1 cup (120 1 cup (120 grams) raisins
grams)
1 cup (120 grams) chopped
dates
1 cup (120 grams) other dried

fruit (cranberries, cherries,
blueberries)
Eggs, whole 1 large 2 large egg yolks (36 grams) plus
(about 2 1 tablespoon water (in baking)
ounces)
2
large egg yolks (36 grams)
In Shell (57 (for custards, sauces,
grams) puddings and mousses)
Without
Shell (50 3 1/2 tablespoons frozen
grams)
whole egg, thawed 3 1/2
tablespoons egg substitute
2 1/2 tablespoons powdered

Developed by:
Joan S. Mendoza
DOMINGO MADDELA,
Revised by:
TESD Specialist II
whole egg plus 2
1/2 tablespoons water
Eggs, whites 1 large egg 2 tablespoons frozen egg whites,

white (30 thawed
grams)
1 tablespoon powdered egg white
plus 2 tablespoons water
Eggs, yolks 2 large yolks 1 large whole egg (In Shell 57
(36 grams) grams) (Without Shell 50 grams)
Eggs, yolks 1 large yolk 2 tablespoons powdered

(18 grams) egg yolk plus 2 teaspoons
water
1/2 teaspoons frozen egg yolks,

thawed
Extract, pure Vanilla 1 teaspoon 1/2 of vanilla bean
1/2 - 1 teaspoon other

extract (almond, orange,
lemon, etc.)
Other Extracts 1 teaspoon 1 teaspoon of other extract
(almond, lemon, (vanilla, orange, lemon, etc.)
orange, peppermint,
etc.) 1 to 2 drops of oil of same
flavor
Fats, Salted Butter 1/2 cup (113 1/2 cup (113 grams) unsalted
grams) butter plus 1/4 teaspoon salt
1/2 cup (113 grams) margarine
1/2 cup (113 grams) solid

vegetable shortening or
lard
Fats, Unsalted 1/2 cup (113 1/2 cup (113 grams) salted butter
Butter grams) (decrease the salt in recipe by 1/4
teaspoon)
1/2 cup (113 grams) margarine

Developed by:
Joan S. Mendoza
DOMINGO MADDELA,
Revised by:
TESD Specialist II
vegetable shortening or
lard
Fats, Lard 1/2 cup (113 1/2 cup (113 grams) solid
grams) vegetable shortening
1/2 cup (113 grams) plus

1 tablespoon (14 grams)
unsalted butter
Fats, Margarine 1/2 cup (113 1/2 cup (113 grams) salted or
grams) unsalted butter

vegetable shortening
Fats, Solid 1/2 cup (113 1/2 cup (113 grams) salted or
Vegetable grams)
Shortening unsalted butter 1/2 cup (113
grams) lard
1/2 cup (113 grams)

margarine
Flour, All Purpose 1 cup (140 1 cup (110 grams) plus 2
grams) tablespoons (20 grams)
sifted cake flour
1 cup (140 grams) self-rising

flour (omit baking powder and
salt from recipe)
7/8 cup (130 grams) rice flour

(starch) (do not replace all of
the flour with the rice flour)
1/2 cup (65 grams) white cake
flour plus 1/2 cup (75 grams)

Developed by:
Joan S. Mendoza
DOMINGO MADDELA,
Revised by:
TESD Specialist II
whole wheat flour
FLOUR, Bread 1 cup (160 1 cup (140 grams) all-purpose

grams)
flour
FLOUR, Cake 1 cup (130 3/4 cup (105 grams) all-purpose

grams)
flour plus 2 tablespoons (30
grams) cornstarch
FLOUR, Pastry 2 cups (270 1 1/3 cup (185 grams) all-

grams)
purpose flour plus 2/3 cup (85
grams) cake flour
FLOUR, Rice 1 cup (150 Equal amounts of cake or pastry

grams)
flour
FLOUR, Self- 1 cup (140 1 cup (140 grams) similar grade

Rising grams)
(all purpose) flour plus 1 1/2
teaspoons baking powder plus
1/4 teaspoon salt
FLOUR, Whole 1 cup (150 7/8 cup (120 grams) all-

Wheat grams) purpose flour plus 2
tablespoon (6 grams) wheat
germ

Developed by:
Joan S. Mendoza
DOMINGO MADDELA,
Revised by:
TESD Specialist II
1 cup graham flour
GELATIN, Leaf or 4 leaves (4 1 (1/4 ounce) envelope (7

Sheet x9 grams) powdered gelatin
inches) (10
x 23 cm)
GELATIN, Powdered 1 envelope 4 leaves sheet gelatin 2
(Unflavored) (1/4 teaspoons agar
ounce) (1
tablespoon
granules) (7
grams)
Ghee 1 1 tablespoon clarified butter
tablespoon
1 tablespoon vegetable oil
Ginger Root, freshly 1 1 tablespoon candied ginger,
grated tablespoon rinsed and finely chopped
1 1/2 teaspoon ground dried

ginger plus 1/2 teaspoon fresh
lemon juice
Glucose, liquid 1/2 cup 1/2 cup (120 ml) light corn syrup
(120 ml)
Golden Syrup 1 cup (240 1 cup (240 ml) treacle

ml)
1 cup (240 ml) light molasses
1 cup (240 ml) corn syrup

Juice, freshly 1 1 tablespoon bottled lemon juice
squeezed tablespoon
1 tablespoon fresh lime juice
1/2 tablespoon vinegar

(depending on recipe
and do not use for flavoring)
Lemon, Zest 1 teaspoon 1 teaspoon orange or lime zest
1/2 teaspoon lemon extract

Developed by:
Joan S. Mendoza
DOMINGO MADDELA,
Revised by:
TESD Specialist II
Lime Juice, freshly 1 1 tablespoon lemon or orange
squeezed tablespoon juice
Lime, Zest 1 teaspoon 1 teaspoon lemon or orange
Maple Sugar, finely 1/2 cup (100 1 cup (240 ml) maple syrup
grated grams) (reduce liquid in recipe by 1/4
cup)
3/4 cup (150 grams) granulated

white sugar plus 1 teaspoon
pure maple extract
Maple Syrup 1 cup (240 1/2 cup (100 grams) maple
ml) sugar (increase liquid in
recipe by 1/4 cup (60 ml))
1 cup (240 ml) honey
3/4 cup (180 ml) corn syrup plus

1/4 cup (57
grams) butter plus 1/2 teaspoon
maple extract (optional)
Marshmallows 8 regulars 1 cup miniature
2.5 ounces marshmallow cream

Marzipan 2 1/2 cups 2 cups (450 grams) almond
(560 grams) paste plus 1 cup (115 grams)
powdered sugar plus 2
tablespoons light corn syrup
Mascarpone 1 cup (8 3/4 cup (170 grams) cream
Cheese ounces) cheese beaten with 1/4 cup (60
(225 grams) ml) heavy whipping cream (35%)
MILK, Buttermilk 1 cup (240 1 tablespoon lemon juice or
(sour milk) ml) vinegar (white or cider) plus
enough milk to make 1 cup (240
ml) (let stand 5-10 minutes)
1 cup (225 grams) plain or

Developed by:
Joan S. Mendoza
DOMINGO MADDELA,
Revised by:
TESD Specialist II
low-fat yogurt 1 cup (225
grams) sour cream
1 cup (240 ml) water plus 1/4

cup buttermilk powder
1 cup (240 ml) milk plus 1 1/2 -

1 3/4 teaspoons cream of tartar
MILK, Sweetened 14 ounce 1 cup instant nonfat dry milk
Condensed can (396 plus 2/3 cup (135 grams)
grams) granulated white sugar plus 1/2
cup (120 ml) boiling water plus 3
tablespoons (35 grams) melted
unsalted butter (process in
blender or food processor until
smooth)
MILK, Evaporated 1 cup (240 1 cup (240 ml) half & half (10-
Whole ml) 12% butterfat)
1 cup (240 ml) light or

table cream (20% butterfat)
1 cup (240 ml) light (30%

butterfat) or heavy whipping
cream (35% butterfat)
MILK, Skim (Nonfat) 1 cup (240 1/4 cup powdered skim milk plus
ml) 7/8 cup (210 ml) water
1/2 cup (120 ml) evaporated skim

milk plus 1/2 cup (120 ml) water
MILK, Whole (3.5%) 1 cup (240 1/2 cup (120 ml) evaporated
ml) whole milk plus 1/2 cup (120
ml) water
1/2 cup condensed milk plus

1/2 cup (120 ml) water
1 cup (240 ml) skim milk plus 2

tablespoons (25 grams) melted
butter or margarine
Developed by:
Joan S. Mendoza
DOMINGO MADDELA,
Revised by:
TESD Specialist II
1/4 cup powdered skim milk plus
7/8 cup (210
ml) water plus 1 tablespoon (14
grams) melted butter or margarine
Molasses 1 cup (240 1 cup (240 ml) honey
ml)
1 cup (240 ml)
dark corn syrup 1
cup (240 ml)
maple syrup
3/4 cup (180 ml) light or dark

brown sugar
heated to dissolve in 1/4 cup
(60 ml) liquid
Nuts, chopped, 1 cup (100 1 cup (100 grams) of similar
ground, or whole grams) nuts prepared in the same way
Oats, quick-cooking 1 cup (90 1 cup (90 grams) regular (old

rolled grams) fashioned) rolled oats
Oats, regular (old- 1 cup (90 1 cup (90 grams) quick-

fashioned) grams) cooking rolled
Orange Juice, 1 cup (240 1 cup reconstituted frozen

freshly squeezed ml) concentrate
Orange, Zest 1 teaspoon 1 teaspoon lemon or lime zest
1 teaspoon finely chopped

candied orange peel
Polenta, dry 1 cup (180 1 cup cornmeal
grams)
1 cup maize meal
1 cup corn grits

Developed by:
Joan S. Mendoza
DOMINGO MADDELA,
Revised by:
TESD Specialist II
Raisins 1 cup (120 1 cup (120 grams) dried currants
grams)
1 cup (120 grams) pitted
chopped dates
1 cup (120 grams) dried fruit,

finely chopped (cherries,
cranberries, blueberries, etc.)
Ricotta Cheese 1 cup (8 1 cup (225 grams) dry cottage
ounces) cheese
(225 grams)
Rose Water 1 teaspoon 1 teaspoon any flower-based
water
Salt, kosher 1 teaspoon 1 teaspoon sea salt or table
Salt, sea salt 1 teaspoon 1 teaspoon kosher or table
Salt, table 1 teaspoon 1 teaspoon kosher or sea salt
SUGAR, granulated 1 cup (200 1 cup (200 grams) caster

white grams) (superfine) sugar
1 cup (215 grams) tightly packed

light or dark brown sugar
SUGAR, brown, 1 cup (215 1 cup (215 grams) raw sugar
light or dark grams)
1 cup (200 grams) white
granulated sugar
1 cup (200 grams) white

granulated sugar plus 1/4 cup
(60 ml) unsulfured light
molasses
For light brown sugar -

substitute 1/2 cup (110 grams)
dark brown sugar plus 1/2 cup
Developed by:
Joan S. Mendoza
DOMINGO MADDELA,
Revised by:
TESD Specialist II
(100
grams) white granulated sugar
SUGAR, caster 1 cup (200 1 cup (200 grams) granulated

(superfine) grams) white sugar, processed in food
processor until very fine
SUGAR, raw 1 cup (215 1 cup (215 grams) light or dark
grams) brown sugar
Tapioca, instant or 1 2 tablespoons (24 grams) pearl

quick- cooking tablespoon tapioca, soaked
(12 grams)
1 1/2 tablespoons (20 grams)
flour
Treacle 1 cup (240 1 cup (240 ml) light or dark corn
ml) syrup
1 cup (240 ml) light molasses

Vanilla Bean 1 bean 2 - 3 teaspoons pure vanilla
extract
Vanilla Extract 1 teaspoon 1/2 teaspoon powdered
VINEGAR, apple 1/4 cup (60 1/4 cup (60 ml) white vinegar
cider vinegar ml)
VINEGAR, white 1/4 cup (60 1/4 cup (60 ml) apple cider
ml) vinegar
1/3 cup (80 ml) freshly squeezed

lemon juice
YEAST, active dry 1 envelope 1 scant (7 grams) tablespoon
(1/4
ounce) (7 active dry yeast 1 cake (3/5
grams)
ounce) fresh compressed yeast
1 tablespoon (7 grams) fast-rising

active yeast
Developed by:
Joan S. Mendoza
DOMINGO MADDELA,
Revised by:
TESD Specialist II
YEAST, 1 cake (3/5 1 (1/4 ounce) envelope (7
compressed ounce) grams) active dry yeast
1 scant tablespoon (7 grams)

active dry yeast
Yogurt, plain (not 1 cup (225 1 cup (225 grams) sour cream
low fat) grams)
1 cup (240 ml) buttermilk
1 cup (240 ml) heavy whipping

cream (35% butterfat) plus 1
tablespoon freshly squeezed
lemon juice

Developed by:
Joan S. Mendoza
DOMINGO MADDELA,
Revised by:
TESD Specialist II
SELF-CHECK 1.1-3
I. MULTIPLE CHOICE: Choose the letter that corresponds to your

answer. Write the letter of your answer on the space provided
before each number.
_________1. They serve special purposes in the bakeshop, provides flavor

and color, tenderize products by weakening gluten strands,
provide food for yeast, serve as a preservative and act as a
creaming or foaming agent to assist with leavening.
A. Fats C. Milk and Dairy Products
B. Flour D. Sugar and Sweeteners
_________2. A finely ground meal or powdery product obtained from
milling or grinding cereal grains, root crops, starchy
vegetables, and other foods.
_________3. Provides texture, flavor, volume color and nutritional value
for cooked or baked items.
_________4. The most frequently used flavoring in the bakeshop. It comes
from the pod of fruit, called a bean; of a vine in the orchid
family. These are extracts or solution of the flavor in ethyl
alcohol or some other solvent.
A. Butter C. Lard
B. Flavors D. Margarine
_________5. A French term meaning to put in place.
A. Mis n plus C. Mise en plus
B. Mise n plus D. Mise en place
_________6. A general term for butter, lard, margarine, shortening and
oil. Fats provide flavor and color, add moisture and richness
assist with leavening, help extend a product’s shelf life and
shorten gluten strands, producing tender baked goods.
Developed by:
Joan S. Mendoza
DOMINGO MADDELA,
Revised by:
TESD Specialist II
_________7. Manufactured from animal or vegetable fats or a combination
of such fats added with flavorings, colorings, emulsifier,
preservatives and vitamins.
A. Butter C. Lard
_________8. Rendered pork fat, contains a small amount of water.
A. Butter C. Lard
_________9. To soften gelatin in cold water before melting and using.
Bloom
A. Bloom C. Bleaching
_________10. It is a fatty substance produced by agitating cream.

Contains at least 80% milk fat, not more than 16% water and
2 – 4% milk solids, may or may not contain added salt.
A. Butter C. Lard

Developed by:
Joan S. Mendoza
DOMINGO MADDELA,
Revised by:
TESD Specialist II
ANSWER KEY 1.1-3
1. D
2. B
3. C
4. B
5. D
6. A
7. D
8. C
9. A
10. A

Developed by:
Joan S. Mendoza
DOMINGO MADDELA,
Revised by:
TESD Specialist II
APPLIED MATHEMATICAL OPERATIONS
LEARNING OBJECTIVES: After reading this information sheet,

you should be able to:
a. Apply mathematical operations in baking.
b. Identify common equivalent measurements of the
different baking ingredients.
COMMON ABBREVIATIONS
Teaspoon = tsp
Tablespoon = Tbsp.
Cup = c
Pint = pt.
Quart = qt.
Gram = g
Milliliter = ml
Liter = lt.
Ounce = oz
Fluid ounce = fl. oz.
Pound = lb.
Kilogram = kg.
COMMON EQUIVALENTS
Dash 1/8 teaspoon
3 teaspoons 1 tablespoon
2 tablespoons 1 fl. oz.
4 tablespoons ¼ cup (2 fl. oz.)
5 1/3 tablespoons 1/3 cup (2 2/3 fl. oz.)
16 tablespoons 1 cup (8 fl. oz)
2 cups 1 pint (16 fl. oz)
2 pints 1 quart (32 fl. oz)
4 quarts 1 gallon (128 fl. oz)
2 gallons 1 peck

Developed by:
Joan S. Mendoza
DOMINGO MADDELA,
Revised by:
TESD Specialist II
4 pecks 1 bushel
1 gram .035 ounces
1 ounce 28.35 grams (often rounded to 30)
454 grams 1 pound
2.2 pounds 1 kilogram (1000 grams)
1 teaspoon 5 milliliters
1 tablespoon 15 milliliters
1 fluid ounce 30 milliliters
1 cup .24 liters
1 gallon 3.80 liters
WEIGHTS AND MEASURES

3 teaspoons 1 tablespoon
4 tablespoons ¼ cup
5 tablespoon plus 1 teaspoon 1/3 cup
8 tablespoons ½ cup
16 tablespoons 1 cup
2 cups 1 pint
4 cups 1 quart
1 quart 2 pints
2 quarts ½ gallon
½ gallon 8 cups
1 ounce 28 grams
28 grams 2 tablespoons
8 ounces 1 cup
EGG MEASUREMENT
Whole eggs 1 cup
12 egg yolks 1 cup
8 egg whites 1 cup
Developed by:
Joan S. Mendoza
DOMINGO MADDELA,
Revised by:
TESD Specialist II
BUTTER OR MARGARINE
1 pound 2 cups
½ pound 1 cup
1 bar 1 cup
1 stick ½ cup
MEASUREMENT AND CONVERSION CHARTS

When you know: Multiply by: To find:
Mass (weight) Ounces 28.35 Grams

Pounds .45 Kilograms
Grams .035 Ounces
Kilograms 2.2 Pounds
Volume Teaspoons 5 Milliliters
(capacity)
Tablespoons 15 Milliliters
Fluid ounces 29.75 Milliliters
Cups .24 Liters
Pints .47 Liters
Quarts .95 Liters
Gallons 3.785 Liters
Milliliters .034 Fluid ounces
Temperature Fahrenheit 5/9 (after Celsius
subtracting 32)
Celsius 9/5 (then add Fahrenheit

32)

Developed by:
Joan S. Mendoza
DOMINGO MADDELA,
Revised by:
TESD Specialist II
ROUNDED MEASURES FOR QUICK REFERENCE
1 oz - 30 g
4 oz - 120 g
8 oz - 240 g
16 oz 1 lb. 480 g
32 oz 2 lb. 960 g
36 oz 2 ¼ lb. 1000 g
¼ tsp 1/24 fl. oz. 1 ml.
½ tsp 1/12 fl. oz. 2.5 ml
1 tsp 1/6 fl. oz. 5 ml
1 Tbsp ½ fl. oz. 15 ml
1cup 8 fl. oz. 240 ml
2 cups (1 16 fl. oz 480 ml
pt.)
4 cups (1 32 fl. oz 960 ml
qt.)
4 qt. (1 128 fl. oz. 3 ¾ lt.
gal.)
32 F 0C -
122 F 50 C -
212 F 100 C -
FORMULATION
Baker’s Percentage – a system for measuring ingredients in a formula
by expressing them as a percentage of the total flour weight. When
using baker’s percentage, the quantity of each ingredient is expressed
as a percentage of the total amount of flour used in the formula. The
flour is always 100%. If a formula calls for two or three types of flour,
the total of all the flours must equal 100%.

Developed by:
Joan S. Mendoza
DOMINGO MADDELA,
Revised by:
TESD Specialist II
To calculate:
Step 1 Identify the weight of the flour in the formula. This

weight will be 100%.
Step 2 Divide the weight of each of the other ingredients
in the formula by the weight of the flour.
Weight of ingredient / weight of flour.
Step 3 Multiply the number obtained by 100% to
calculate the baker’s percentage for each
ingredient.
Weight of ingredient / weight of flour * 100%
Yield: total dough weight / weight per portion.
SAMPLE COMPUTATION OF INGREDIENTS CONVERTED

FROM BAKER’S PERCENT TO GRAMS
Name of Baker’s Grams

Ingredient Percent (%)
Flour 100% 1000g
Sugar 2% 20g
Margarine 4% 40g
Water 40% 400g
Yeast 1.5% 15g
Salt 1% 10g
PRODUCT COSTING
COSTING is the most asked among students in baking. In order to

answer the query. Trainees must tell relevant details and answer
the following questions:
Developed by:
Joan S. Mendoza
DOMINGO MADDELA,
Revised by:
TESD Specialist II
1. Do you buy wholesale or retail? Buying a sack of flour for
example is a lot cheaper than buying a kilo.
2. Do you ride a jeep or bus or hired a tricycle? How much tip
did you give? How much is your transportation fee?
3. Or if you bought a car, how much gas do you pay for your
driver’s salary?
4. How much is your labor cost or salary cost?
5. How much time do you spend to make one recipe?
6. Are you renting your house or bakeshop? Divide your rent per
day. Example: If you are paying P10,000/month divided by 30
days equals P333.33 per day. So, P333.33 divided by 24
hours is 13.90/hour.
RECIPE COMPUTATION:
P100.00 I.CV. (Ingredient Cost) of one recipe

P25.00 LPG/electric used (baked for an hour)
P46.00 Labor Cost (yours, P30.00/30 min. and your
assistant P16.00 with min. wage of 250/day)
P20.00 Transportation fee

P30.00 Rent (rent 10, 000 divided by 30 days =333.00
divided by 24 hours = 13.8 rounded to 15.00 x 2
hrs.)
P19.00 other overheads greasing, packaging etc.
P240.00 Total (notice that it’s more than double the price if
you are renting, it’s exactly double)
P240.00 Profit (suggested if your baking 1 recipe)
P480.00 Selling price per cake or if selling by the slice (24’s)
P20.00
Now if you a r e making 10 recipes see the selling price drop
ingredient cost.
100 x 10 = 1,000

Developed by:
Joan S. Mendoza
DOMINGO MADDELA,
Revised by:
TESD Specialist II
For Costing:
Get the price (per kilo) divided by number of cups or tbsp. or tsp. to
get unit price.
Example: sugar price is 60 divided by 5c is 12.00. So, P12.00 is the
price of sugar. For your conversion of ingredients please refer to the
table that follows:
CONVERSION TABLE FOR BAKERY

INGREDIENTS
Ingredients Grams per Number of

cup/Tbsp/Tsp cups/Tbsp/Tsp/Per
kilo
Baking powder 38g/tsp 333t/k

Baking soda 4g/tsp 250t/k
Butter 225/227g/c/bar
Chocolate bar 143g/c 7c/k
Chocolate chips 170g/c 5.88c/k
Cocoa 95g/c 10.50c/k
Cheese, cream 225g/bar
Cheese, grated 120-135g/c 7.5c/k
Corn flakes 30g/c 33c/k
Cornstarch 115g/c 8.5c/k
Corn syrup light 289g/c 3.5c/k
Cream of tartar 5g/t 200t/k
Cream, heavy 240g/c/brick
Whipping 240g/c 3.75c/L

Developed by:
Joan S. Mendoza
DOMINGO MADDELA,
Revised by:
TESD Specialist II
Non dairy 250g/c
Coffee, powder 8g/t 125t/k
Dates, US sticky 160g/3g/tc 6.25/k
IRAN dry 150g/c 6.6c/k
Desiccated coconut 90g/c 11.11c/k
Dough improver 3g/t 333t/k
Egg, large 55-60g/pc
Egg whites 240g/c
Egg yolks 248g/c
Flour, all purpose 125g/c 8c/k
Bread 125g/c 8c/k
Cake flour 90-95g/c 10.5c/k
Flavoring, oil based 4g/t 250t/k
Flavoring powder 2g/t 500t/k
Food 4g/t 250t/k
coloring
powder
Glazed fruit 160g/c 6.25c/k
Glucose 330g/c 3c/k
Honey 345g/c 2.89c/k
Margarine, 225g/c/bar
refrigerated
Non ref 180g/c 5.5c/k

Milk, evaporated 265g/c 1 ½ c/can
Condensed milk 325g/c 1 1/8 c/c
Powdered milk 150g/c 6.66c/k

Developed by:
Joan S. Mendoza
DOMINGO MADDELA,
Revised by:
TESD Specialist II
Fresh milk 249g/c 3.75c/L
Marshmallow, mini 58g/c 17c/k
Regular 65g/c 15c/k
Large 70g/c 14c/k
Molasses 330g/c 3c/k
Nuts
Almond, whole 150g/c 6.66c/k
Almond, sliced 120g/c 8.33c/k
Almond shredded 120g/c 8.33c/k
Cashew, whole 150g/c 6.66c/k
Cashew, split 140g/c 7.14c/k
Cashew, chopped 150g/c 6.66c/k
Hazelnuts 135g/c 7.4c/k
Pecan, whole 150g/c 6.66c/k
Peanut, whole raw 155g/c 6.45c/k
Macadamia 140g/c 7.14c/k
Walnuts 100g/c 10c/k
Oatmeal, instant 90g/c 11c/k
Oil, vegetable 220g/c 3.5c/k
Peanut butter 280g/c 3.5c/k
Potassium sorbate 1g/t 1000t/k
Rice crispies 56g/c 17.85c/k
Raisins 155g/c 6.45c/k
Salt, iodized 5g/t 200t/k
shortening 150g/c 6.66c/k
Developed by:
Joan S. Mendoza
DOMINGO MADDELA,
Revised by:
TESD Specialist II
Sugar, white 180g/c 5.55c/k
Brown, sugar 220g/c 4.5c/k
Caster 170g/c 5.8c/k
Powdered 110g/c 9c/k
Syrup light 330g/c 3c/k
Maple 330g/c 3c/k
Spices, allspice 2g/t 500t/k
Cinnamon 2g/t 500t/k
Nutmeg 3g/t 300t/k
sprinkles 2g/t 500t/k
Rainbow, Choco 10g/T 100T/k
Ube powder 200g/c 5c/k
Yeast 10g/T 100T/k
Water 220g/c 4.5c/k

Developed by:
Joan S. Mendoza
DOMINGO MADDELA,
Revised by:
TESD Specialist II
SELF-CHECK 1.1-4
I. Recipe Computation. Determine the selling price of the recipe
using the figures listed below.
SELLING PRICE FOR DOUGHNUTS – SINGLE RECIPE

P____ Labor Cost (yours, P35.00/30min. and your
assistant P____/30min. minimum wage of 320/day)
P____ Transportation fee (P20.00/single way)

P____ Rent (rent 5,000 divided by 30 days = 166.66 divided
by 24 hours = P____x 2 hrs. baking time)
P20.00 Other overheads greasing, packaging etc.
P____ Total C o st (notice that it’s more than double the price
if you are renting, it’s exactly double)
P____ Profit (addt’l 50% of the total cost)
P____ Selling price per dozen or if selling by the slice (24’s)
P____

Developed by:
Joan S. Mendoza
DOMINGO MADDELA,
Revised by:
TESD Specialist II
ANSWER KEY 1.1-4
I. Recipe Computation. Determine the selling price of the recipe
using the figures listed below.
SELLING PRICE FOR DOUGHNUTS – SINGLE RECIPE

P55.00 Labor Cost (yours, P35.00/30min. and your
assistant P20.00/30min. minimum wage of 320/day)
P40.00 Transportation fee (P20.00/single way)

P14.00 Rent (rent 5,000 divided by 30 days = 166.66 divided
by 24 hours = P6.94 round to P7.00 x 2 hrs. baking
time)
P20.00 Other overheads greasing, packaging etc.
P379.00 Total C o st (notice that it’s more than double the price
if you are renting, it’s exactly double)
P187.00 Profit (addt’l 50% of the total cost)
P566.00 Selling price per dozen or if selling by the slice (24’s)
P24.00

Developed by:
Joan S. Mendoza
DOMINGO MADDELA,
Revised by:
TESD Specialist II
CLASSIFICATION OF BAKERY PRODUCTS

should be able to identify the different types of bakery products and
different flour mixture.
Everyone has experienced the pleasant sensation of walking into a

bakery and smelling the sweet aroma of fresh-baked goods right
out of the oven. In an age where pre-packaged and frozen foods
dominate the retail grocery industry, bakeries provide a refreshing
alternative and wide variety of delicious treats.
Bakery products or bread can be divided into three categories-lean,

rich and rolled-in (or laminated) depending on their fat and sugar
content, appearance, and the different products they can create.
Doughnut
Doughnuts provide a tasty snack and can be eaten for breakfast.
Usually sweet and deep fried; doughnuts come with a hole in the
middle or as a solid piece filled with items such as jelly, creams or
custards. Doughnuts can be baked in an oven instead of deep fried.
Common doughnuts toppings include powdered sugar, glaze and
caramel. The two main types of doughnuts include yeast and cake.
Yeast doughnuts are lighter and fluffier. Cake doughnuts tend to be
heavier. The majority of doughnuts have a round shape.
Cookies
Cookies are most commonly baked until crisp or just long enough that
they remain soft, but some kinds of cookies are not baked at all.
Cookies are made in a wide variety of styles, using an array of
ingredients including sugars, spices, chocolate, butter, peanut butter,
nuts, or dried fruits. The softness of the cookie may depend on how
long it is baked.

Developed by:
Joan S. Mendoza
DOMINGO MADDELA,
Revised by:
TESD Specialist II
Classification of cookies
a. Bar cookies – example: brownies, butterscotch
b. Dropped cookies – oatmeal cookies
c. Molded cookies – peanut butter cookies
d. Refrigerated – chocolate crinkles
e. Pressed cookies – butter cookies, spritz cookies
f. Bagged – lengua de gato
Breads
Bakeries produce a wide variety of breads including rye, Italian and
pumpernickel. Breads are one of the oldest forms of food in the
world and are made by baking dough, a flour and water mixture.
Other ingredients such as salt, fat, milk, sugar, baking soda and
yeast can be added. Breads come in a variety of forms, including
rolls and loaves. Other common ingredients in bread include nuts,
seeds, and vegetables.
1. Lean bread – low in fat and sugar. This type of bread
produces good examples of hard crusted bread such as:
baguette and pizza.
2. Rich bread – this type of bread contains more fat and
sugar. It also contains eggs.
a. Non-sweet rolls – low sugar content like dinner rolls,
brioche
b. Sweet rolls – high in fat and sugar and contains eggs
with sweet toppings or fillings like coffee, tea rolls, and
most holiday breads such as Struan, panettone and
stolen
3. Rolled-in (laminated) – fat is incorporated in the dough by
rolling and folding process which creates layers of flaky
dough.
a. Sweet – croissant
b. Sweet-Danish

Developed by:
Joan S. Mendoza
DOMINGO MADDELA,
Revised by:
TESD Specialist II
TYPES OF FLOUR MIXTURE
Batters and Dough
Flour mixtures are combination containing liquids and flour with

various ingredients. They are classified as batters and dough
bases on the proportion of flour to liquids.
Batter - is a flour mixture with pouring consistency

2 Kinds of batters
• Pour batter – the ratio of liquid: flour is either 1:1 or 1: 1.5

example are those for waffles, pancakes
• Drop batter- the ratio of liquid: flour is 1:2 example muffins
Dough – is a flour mixture that is

capable of being handled and it
can be manipulated. It uses hard
strong flour to stands kneading,
rolling and other manipulations.
2 Kinds of dough:
• Soft dough – the ratio of

liquid: flour is 1:3 example
biscuits, doughnuts, breads.
• Stiff dough - the ratio of
liquid: flour is
either 1:4 or 1:5 example
rolled cookies and pastry.

Developed by:
Joan S. Mendoza
DOMINGO MADDELA,
Revised by:
TESD Specialist II
SELF-CHECK 1.1-5
I. Enumeration: Provide what is being asked. Write your answer on

a separate sheet.
1. What are the two kinds of batter? (2pts)
1.
2.
2. List down the three categories of bread. (3pts.)
1.
2.
3.
3. What are the two types of flour mixture? (2pts)
1.
2.
4. Enumerate the two kinds of dough. (2pts.)
1.
2.
5. List down the classification of cookies. (6pts)
1.
2.
3.
4.
5.
6.

Developed by:
Joan S. Mendoza
DOMINGO MADDELA,
Revised by:
TESD Specialist II
Developed by:
Joan S. Mendoza
DOMINGO MADDELA,
Revised by:
TESD Specialist II
ANSWER KEY 1.1-5
I. Enumeration: Provide what is being asked. Write your answer on

a separate sheet.
1. What are the two kinds of batter?
1. Pour
2. Drop
2. List down the three categories of bread.
1. Lean
2. Rich
3. Rolled in/Laminated
3. What are the two types of flour mixture?
1. Batter
2. Dough
4. Enumerate the two kinds of dough.
1. Soft
2. Stiff
5. List down the classification of cookies.
1. Bar
2. Dropped
3. Molded
4. Refrigerated
5. Pressed
6. Bagged

Developed by:
Joan S. Mendoza
DOMINGO MADDELA,
Revised by:
TESD Specialist II
MIXING PROCEDURES/FORMULATION/RECIPES OF VARIETY
BAKERY PRODUCTS

should be able to
a. Enumerate different mixing procedures
b. Perform different recipes of variety bakery products
c. Execute proper mixing procedures
THREE BASIC METHODS OF MIXING DOUGH
1. Straight dough method

2. No time dou gh method
3. Sponge dough method
1. Straight dough method – in its simplest form, the straight dough

method consists of only one step. Combine all ingredients in the
mixing bowl and mix. Many bakers make good quality products by
using this procedure. However, there is the possibility that the yeast
may not be evenly distributed in the dough. It is therefore safer to
mix the yeast separately with a little of the water.
Soften the yeast in a little amount of water. Ideal temperature is
1100F. Combine the remaining ingredients including the rest of the
water in the mixing bowl. Add the dissolved yeast taking care not to let
it come in contact with the salt. Mix to a smooth, developed dough.
2. No time dough method – all ingredients are mixed together. The

dough is then kneaded until elastic then portioned and molded
according to desired shapes then proof before baking.
3. Sponge dough method – which allows yeast to speedily and fully

ferment and activate with part of the flour and water in the recipe and
later incorporated with the remainder of the ingredients. Some bakers
feel this method offers a better texture, rise and taste for very rich or
Developed by:
Joan S. Mendoza
DOMINGO MADDELA,
Revised by:
TESD Specialist II
heavy yeast dough recipes compared to straight dough method.
Sponge doughs are prepared in two stages. This procedure gives the
yeast action ahead start. Combine the liquid, the yeast and part of the
flour (and sometimes part of the sugar). Mix into a thick batter or soft
dough. Let ferment until double in size. Punch down and add the rest
of the flour and the remaining ingredients. Mix to a uniform, smooth
dough.
No knead method – is faster because breads are made from batter

instead of dough. Flour is primary ingredient in bread. When mixed
with liquids, the proteins and gluten unite to form gluten- the
substance that gives the framework to bread dough. The strength of
the gluten strands determines the quality of the bread. Eggs are
nutritious but costly ingredients for bread. Eggs are emulsifiers. They
give more structure to the dough, permitting it to expand further for a
higher and lighter product. The fat in yolk aids in retaining
freshness of the bread.
Measuring the Ingredients
1. It is important to measure the ingredients accurately to get standard

products and efficient use of materials.
2. Strong flour (bread flour) needs extra longer period of mixing, less
yeast and more fermentation time than weak flour (cake flour)
conditioning refers to the mechanical development of gluten during
mixing and fermentation. This makes more elastic and allows dough to
expand during the first 10 minutes of baking. It gives more volume to
the product, the “expanding during the first 10 minutes in the oven is
referred to as oven spring.
A. Combining and mixing ingredients.

There are basic rules and procedures to follow for all breads.
1. Yeast is softened at the proper temperature and in the proper way.
And some amount of sugar. In case of instant yeast, it is added to
the other ingredients without softening with water.
2. Salt and sugar may be sifted together with flour and other dry
ingredients.
Developed by:
Joan S. Mendoza
DOMINGO MADDELA,
Revised by:
TESD Specialist II
3. Add all liquids ingredients to the flour or the flour to the4 liquid. Either
of the two methods can be applied in combining ingredients to prepare
the dough.
B. Kneading – is the process of

manipulating a ball of dough
with your hands.
The purpose of kneading is to
develop the gluten in the dough so
that the gas produced by the yeast
will be captured.
To knead, press the ball of dough
out lightly but firmly with your
hands, and then fold the dough
over on itself, towards you.
Push lightly with the palms of your hands and knot with the fingers.
Repeat the process of folding and pushing, developing a rhythmical
motion.
C. Fermentation – after the dough has been properly kneaded,

shape it into a smooth ball
and put into a greased bowl.
Grease the
surface so the dough can
easily stretch as the dough
rises. Greasing also helps
prevent the formation of crust.
Cover the bowl with a clean
towel and place in warm place
away from direct sunlight and
air. To
Hasten rising, set a bowl of hot
water with the dough. The ideal
temperature for rising or fermentation is 80F to 85F.
Direction for fermentation or rising usually specify “until doubled in
bulk”. To determine proper fermentation of dough; dent it gently with

Developed by:
Joan S. Mendoza
DOMINGO MADDELA,
Revised by:
TESD Specialist II
your finger and if the dent remains, the dough is reeds to punch as
shown.
D. Punching down – to release the

excess gas. To punch, plunge your fist
into it.
E. Resting periods – After punching it has to rest for 10-15 minutes

before it is cut, divided into pieces. When the dough has been
divided into portion, another rest period is recommended. After this
second resting, the dough is now ready for shaping.
F. Shaping the dough – there are

varieties which can be prepared.
G. Second rising or proofing - after

the dough has been shaped in
several shapes or varieties, they are
set aside in a warm place to rise
until double in size.
H. After shaping the dough or before

baking, the bread varieties are brushed
with beaten eggs (egg wash) or milk
(milk wash) to enhance browning and
give a shiny crust after baking.

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DOMINGO MADDELA,
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H. Baking – after the shaped
dough has doubled in size, it is
now ready to be placed in the
oven for baking.
Never start baking in a
cold oven.
Recommended temperature for
Loaf bread is 325F to 350F
and for buns and other smaller
size it is 375-425F or simply; The bigger size of the product the
lower and the longer time of baking, and the smaller the size of the
product the higher and the shorter time is required.
During the process of baking, the following changes take place in
the pre- heated oven:
1. An expansion of the leavened gas which stretches the gluten;
2. The death of the yeast and halting fermentation
3. Gelatinization of part of starch flour,
4. The “setting” and coagulation of gluten.
The proper rate of baking is necessary to produce products with

goods flavor and texture.

Developed by:
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DOMINGO MADDELA,
Revised by:
TESD Specialist II
SELF-CHECK 1.1-6
I. Multiple Choices. Choose the best answer and write your

answer in your answer sheet.
1. It is the process of manipulating a ball of dough with your
hands.
A. Kneading C. Fermentation
B. Punching down D. Mixing
2. The ideal temperature for rising or fermentation is 80F to 85F.
A. 60-65F C. 80-85F
B. 70-75F D. 90-95F
3. After shaping the dough or before baking, the bread varieties are
brushed with beaten eggs (egg wash) or milk (milk wash) to;
A.hastens cooking
B. enhances browning and give a shiny crust after baking
C. to expand the size of the bread
D. to have a puffy appearance of the dough
4. It is the primary ingredient in bread.
A. yeast C. soda
B. egg D. flour
5. Eggs are _________________________.
A. enhancer C. fomenter
B. expander D. emulsifier

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DOMINGO MADDELA,
Revised by:
TESD Specialist II
Developed by:
Joan S. Mendoza
DOMINGO MADDELA,
Revised by:
TESD Specialist II
ANSWER KEY 1.1-6
1. A
2. C
3. B
4. D
5. D

Developed by:
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DOMINGO MADDELA,
Revised by:
TESD Specialist II
JOB SHEET 1.1-1
Title: DINNER ROLL
Performance Objective:
Given the Competency Standard of a qualification, you must:
1. Follow procedure /techniques in baking
2. Measure ingredients accurately
Supplies:
4 cup Bread Flour 250 ml Milk
2/3 cups Sugar 2 tablespoons Oil
1 tablespoon Yeast 4 tablespoons Butter
2 pieces Eggs, lightly beaten 1 teaspoon
***Additional flour for dusting and kneading
Filling:
Hotdog, ham or cheese
Equipment: Deck oven, Gas range
Tools and Materials: baking sheets, flour sifter, mixing bowl, utility bowls, damp
cloth/plastic wrap, dough cutter, wooden spoon/rubber scraper, spatula, measuring cups
and spoon, rolling pin, chopping board, utility knife, pastry brush, double boiler and a
weighing scale.
Reference/s
• Complete Guide to Baking
• Recipe
Steps/Procedures:
1. Scald evaporated milk with butter in a heatproof container for 2 minutes in a
microwave oven.
2. In a bowl, combine bread flour, sugar and instant yeast. Stir for 3-5 minutes.
3. Add the oil and egg in the milk mixture, stir until well combined. Pour in the dry
ingredients and stir until lumpy. Add the salt.
4. Gather the mixture together and turn into the preparation table then start kneading.
5. Test the dough to find out if it is elastic enough and ready for the fermentation
stage. If the dough does not tear any more when stretch or pulled then, it is ready
for fermentation.
6. If the dough is not yet elastic. Continue kneading until it attains the right elasticity.
7. Grease a mixing bowl with a small amount of oil and put the dough to the grease
mixing bowl. Brush oil on top of the dough, cover it with a plastic and let it rise for
30 minutes.
8. Grease the baking sheet.
9. After fermentation, cut the dough into parts, each piece weighing 50 grams. Roll
out the filling.
10. Place the shaped and rounded dough onto the greased pan. Arrange properly the
dough an inch apart. Bake for 10-15minutes at 350℉.
Assessment Method:
Demonstration and Interview
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DOMINGO MADDELA,
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TESD Specialist II
JOB SHEET 1.1-2
Title: CLASSIC PAN DE SAL
Supplies:
500g All-Purpose Flour 1/2 cup oil
125g Sugar 1 cups water
5g yeast
5g salt
FILLING:
Cheese cubes
Tools and Materials: Baking sheets, flour sifter, mixing bowl, utility bowls,
damp cloth/plastic wrap, dough cutter, wooden spoon/rubber scraper, spatula,
measuring cups and spoon, rolling pin, chopping board, utility knife, pastry brush,
and a weighing scale.
Reference/s
• Recipe
Steps/Procedures:
1. Sift flour before measuring then put it in the mixing bowl.
2. Mix together the oil, water and yeast in a bowl.
3. Mix salt, sugar and APF in another bowl.
4. Blend the dry and liquid ingredients together.
5. Mix until stiff dough is formed. On a slightly floured surface, knead dough
until soft.
6. Let rise for at least one hour or until it doubles its size. Punch it down.
7. Cut and divide for 50g each.
8. Roll it in a bread crumbs and arrange on a slightly greased baking sheet or
tray. Let rise again for 30 minutes.
9. When the cut-up pieces of dough reach its doubled size, bake it in a pre-
heated oven at 350°F for 15-20mins.
Assessment Method:

Developed by:
Joan S. Mendoza
DOMINGO MADDELA,
Revised by:
TESD Specialist II
JOB SHEET 1.1-3
Title: SPANISH BREAD
Supplies:
3 cups Bread Flour Filling:
1 – ½ cups All-purpose flour 1/3 cup softened butter
1 tbsp Yeast ¼ cup brown sugar
½ cup Sugar 1/3 cups bread crumbs
3 egg yolks ¼ tsp vanilla
½ cup Butter (melted)
1 tsp. salt
¾ cup Milk
½ cup water
Tools and Materials: baking sheets, flour sifter, mixing bowl, utility bowls, damp
cloth/plastic wrap, dough cutter, wooden spoon/rubber scraper, spatula, measuring
cups and spoon, rolling pin, chopping board, utility knife, pastry brush and a weighing
scale.
Reference/s
• Recipe
Steps/Procedures:
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 moderately 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.
8. Use a dough slicer to divide the dough into 4 equal parts.
9. Roll each part until it forms into a log. Cut each log into equal pieces.
10. Flatten the dough with a rolling pin until it stretches into a triangular shape.
11. Spread some filling then roll up.
12. Cover the dough with bread crumbs and place on lightly greased baking sheet or tray with
the end at the bottom.
13. Cover the tray with damp cloth and let it rise for 20-30 minutes.
14. Bake for 20-25 minutes.
Assessment Method:
Developed by:
Joan S. Mendoza
DOMINGO MADDELA,
Revised by:
TESD Specialist II
JOB SHEET 1.1-4
Title: LOAF BREAD
Supplies:
3 cups All-Purpose Flour 1cup Water
1/4 cup Sugar 2 tablespoons Oil
2 teaspoon Yeast 1/2 teaspoon Salt
Tools and Materials: Loaf Pan, flour sifter, mixing bowl, utility bowls, damp
cloth/plastic wrap, dough cutter, wooden spoon/rubber scraper, spatula, measuring cups
and spoon, rolling pin, chopping board, utility knife, pastry brush, and a weighing scale.
Reference/s
• Recipe
Steps/Procedures:
1.In a bowl, pour water, sugar and yeast. Mix until the sugar dissolves.
2.Add the oil, all-purpose flour and the salt into the mixture.
3.Mix until lumpy
4.Gather the mixture together and turn onto the preparation table and start
kneading.
5. Test the dough to find out if it is elastic enough and ready for the fermentation
stage. If the dough does not tear any more when stretch of pulled then, it is ready
for fermentation.
6. If the dough is not yet elastic. Continue kneading until it attains the right elasticity.
7. Grease a mixing bowl with a small amount of oil and place the dough in it. Brush
oil on top of the dough, cover it with a plastic and let it rise for 1 hour or until it
doubles.
8. Punch the dough and then flatten it into a rectangular shape then roll into a log.
9. Grease the loaf pan before placing the dough.
10. Place the shaped and rounded dough onto the greased loaf pan. Cover with
plastic wrap and let it rise for 30-45mins.
11. Preheat oven and bake for 25-30minutes at 180 ᵒC.
Assessment Method:

Developed by:
Joan S. Mendoza
DOMINGO MADDELA,
Revised by:
TESD Specialist II
JOB SHEET 1.1-5
Title: BANANA LOAF
Supplies:
2 1/4 cups sifted All-Purpose Flour 1 cup milk
3/4 cup B. Sugar 3/4 cup oil
1 1/2 tsp. baking powder 3pcs eggs
1 1/2 tsp. baking soda 2tsp vanilla
1 tsp. salt 500g mashed ripe banana (10 pieces)
***1 cup chopped any kinds of nuts (optional)
1 cup chopped chocolate (optional)
Tools and Materials: Loaf Pan, flour sifter, mixing bowl, utility bowls, damp
cloth/plastic wrap, dough cutter, wooden spoon/rubber scraper, spatula, measuring
cups and spoon, rolling pin, chopping board, utility knife, pastry brush, and a
weighing scale.
Reference/s
• Recipe
Steps/Procedures:
10. Mix all dry ingredients in a bowl.
11. In a separate bowl mix all the liquid ingredients.
12. Add half of the dry and liquid ingredients into the mashed banana.
13. Add the remaining half of the dry and liquid ingredients. Mix until well
blended.
14. Pour the batter into a greased and lined loaf pan.
15. Top it with your desired toppings.
16. Preheat oven and bake at 350ᵒC for 35 to 45 minutes.
Assessment Method:

Developed by:
Joan S. Mendoza
DOMINGO MADDELA,
Revised by:
TESD Specialist II
JOB SHEET 1.1-6
Title: CHEESE CUPCAKE
Supplies:
1/2 cup butter (1 stick) 1/2 cup milk
1/2 cup granulated sugar 1tsp vanilla
2 pcs. egg 1/2 cup grated cheese
1 1/2 cup sifted All-Purpose Flour 300ml Condensed milk
3 tsp. baking powder
1/2 tsp. salt
Tools and Materials: Muffin Pans, flour sifter, mixing bowl, utility bowls,
wooden spoon, measuring cups and spoon, grater, can opener, Papers cups (2 or
3 oz.), Cupcake box or any sealed containers, ice cream scoop (optional).
Reference/s
• Recipe
Steps/Procedures:
1. Cream the butter and sugar until light and fluffy.
2. Gradually add the eggs into the creamed butter and sugar.
3. In a separate bowl mix all-purpose flour, baking powder and salt.
4. Put vanilla into the milk.
5. Place half of dry and liquid ingredients into the creamed butter. Mix well.
6. Add the other half of the dry and liquid ingredients. Place the grated cheese
and condensed milk. Mix until well blended.
7. Pour the batter into a greased and lined muffin pan.
8. Preheat oven and bake at 350ᵒC for 25 to 30 minutes.
Assessment Method:

Developed by:
Joan S. Mendoza
DOMINGO MADDELA,
Revised by:
TESD Specialist II
JOB SHEET 1.1-7
Title: CHOCOLATE CHIP COOKIES
Supplies:
1/2 cup Shortening (butter or 1/2 cup Chocolate Chips
margarine) 1/2 cup Nuts(wallnuts/almonds)
1/4 cup Sugar
1/4 cup B. Sugar
1 pc Egg
1 1/4 cup All-purpose Flour
1/2 teaspoon B. Soda
1/4 teaspoon Salt
Tools and Materials: Cookie sheets, electric mixer, flour sifter, mixing bowl,
utility bowls, wooden spoon/rubber scraper, measuring cups and spoon.
Reference/s
• Recipe
Steps/Procedures:
1. Cream the butter and sugar until light and fluffy.
2. Add the whole egg. Mix well.
3. In a separate bowl mix all the dry ingredients until well combined.
4. Pour the flour mixture into the creamed butter. Mix until well blended.
5. Using an ice cream scooper, place the mixture into a lined baking sheet.
6. Preheat oven and bake at 350ᵒF for 12 to 15 minutes.
Assessment Method:

Developed by:
Joan S. Mendoza
DOMINGO MADDELA,
Revised by:
TESD Specialist II
JOB SHEET 1.1-8
Title: CHOCOLATE CRINKLES
Supplies:
335g sifted All-Purpose Flour 5g Salt
15g baking powder 50g Glucose
100g cocoa powder 35g Corn Syrup
125g Butter 3pcs Egg
250g Sugar 5g Baking Soda
*Powdered sugar for dusting.
Tools and Materials: Baking sheets, electric mixer, flour sifter, mixing bowl,
utility bowls, wooden spoon/rubber scraper, measuring cups and spoon.
Reference/s
• Recipe
Steps/Procedures:
1. Mix flour, cocoa powder and baking powder in one bowl, set aside.
2. Cream the butter and sugar first until light and fluffy.
3. Add all other ingredients, gradually beat after each addition.
4. Form into balls or any desired shape then roll into sifted powdered sugar
then put into greased baking sheets.
5. Preheat oven and bake at 180° C for about 6 to 8 minutes.
6. When cookies cracked, remove pans from the oven and let cool.
Assessment Method:

Developed by:
Joan S. Mendoza
DOMINGO MADDELA,
Revised by:
TESD Specialist II
PERFORMANCE CRITERIA CHECKLIST
1.1-1 to 1.1-2
Dinner Classic
PERFORMANCE CRITERIA Roll Pan de sal
Did you….
YES NO YES NO
1. Select, measure and weigh ingredients according to
recipe or production requirements and established
standards
and procedures?
2. Prepare the recipe according to standard mixing
procedures/formulation/ recipes and
desired product characteristics?
3. Use appropriate equipment according to required
bakery products and standard
operating procedures?
4. Bake bakery products according to
techniques and appropriate conditions; and
enterprise requirement and standards?
5. Select required oven temperatures to bake goods
in accordance with the desired characteristics,
standards recipe
specifications and enterprise practices?
6. Finish bakery products according to desired
product characteristics?
7. Present bakery products according to
established standards and procedures?
8. Store bakery products according to
9. Select appropriate packaging for the
preservation of product freshness and eating
characteristics of bakery products?
Comments/Suggestions?

Developed by:
Joan S. Mendoza
DOMINGO MADDELA,
Revised by:
TESD Specialist II
1.1-3 to 1.1-4
Spanish Loaf Bread

PERFORMANCE CRITERIA Bread
Did you….
YES NO YES NO
standards
and procedures?
standards recipe

Developed by:
Joan S. Mendoza
DOMINGO MADDELA,
Revised by:
TESD Specialist II
1.1-5 to 1.1-6
Banana Cheese
PERFORMANCE CRITERIA Loaf Cupcake
Did you….
YES NO YES NO
standards
and procedures?
standards recipe

Developed by:
Joan S. Mendoza
DOMINGO MADDELA,
Revised by:
TESD Specialist II
1.1-7 to 1.1-8
Chocolate Chocolate
PERFORMANCE CRITERIA Chip Crinkles
Did you…. Cookies
YES NO YES NO
standards
and procedures?
standards recipe

Developed by:
Joan S. Mendoza
DOMINGO MADDELA,
Revised by:
TESD Specialist II
Decorate and Present Bakery Products
LEARNING OUTCOME 2
Learning
Special Instructions
Activities
If you have some problems on
1. Read Information sheet 1.2-1
Information sheet 1.2-1, don’t
(Decorate Bakery Products) hesitate to approach your trainer.
If you feel you are knowledgeable
on the content of Information
sheet 1.2-1, you can now answer
Self-check 1.2-1.
2. Answer Self-check 1.2-1 Compare your answer with the

answer key 1.2-1. If you got
100% correct answer in this self-
check, you can now move to the
next Information sheet. If not
review the information sheet and
go over the self-check again.

Developed by:
Joan S. Mendoza
DOMINGO MADDELA,
Revised by:
TESD Specialist II
DECORATE BAKERY PRODUCTS
LEARNING OBJECTIVES
After reading this information sheet you should be able to

decorate bakery products.
DECORATING
The term "Decorating" means to take a bakery product and to fill

it and/or make simple or elaborate designs on the sides or top.
Decorating can also be done when presenting the finished bread.
Decorations are really the final wrapping or packaging that
someone sees and should be as good as the bread on the
inside. Always use delicacy and restraint. The purpose of bakery
product decoration is to entice people and at the same time
suggest the flavor, texture and feel of the bread and event. They
should not overwhelm the bread, but rather enhance it
Decorating can be as simple as creating designs trough the
dough during shaping or molding, applying an icing, glaze or dusting a
stencil with confectioner's sugar or cocoa powder. It can be as
complex as piping intricate designs with a pastry bag topped with
pulled sugar or chocolate flowers and more.
Decorating is not an impossible art to learn, but it does take
practice and patience. Start with a simple design and, if you don't like
the design that you've created on your bread, serve it anyway and
never apologize to your family or friends; remember it's always a
labor of love, no matter how it turns out.
You can decorate your bakery products to increase sales and
profit, as it contributes to the physical appearance of the finished
products thus encouraging to the customer to buy the product.
Decorating can be done during the process of shaping or molding
and when presenting the final finished product.

Developed by:
Joan S. Mendoza
DOMINGO MADDELA,
Revised by:
TESD Specialist II
SELF-CHECK 1.2-1
TRUE OR FALSE. Write TRUE if the statement is correct and

FALSE if the statement is incorrect.
1. The term "Decorating" means to take a bakery
product and to fill it and/or make simple or elaborate designs on the
sides or top.
2. Decorating bakery products can only be done
when presenting the finished product.
3. One of the purposes of decoration is to
increase sales and profit.
4. Decorating can be as simple as creating designs

trough the dough during shaping or molding, applying an icing, glaze or
dusting a stencil with confectioner's sugar or cocoa powder.
5. Only experts can decorate a baked product.

Developed by:
Joan S. Mendoza
DOMINGO MADDELA,
Revised by:
TESD Specialist II
ANSWER KEY 1.2-1
1. TRUE
2. FALSE
3. TRUE
4. TRUE
5. FALSE

Developed by:
Joan S. Mendoza
DOMINGO MADDELA,
Revised by:
TESD Specialist II
Store Bakery Products
LEARNING OUTCOME 3
Learning
Special Instructions
Activities
If you have some problems on
1. Read Information sheet
Information sheet 1.3-1, don’t hesitate
1.3-1 (Standards and
Procedures in Storing Bakery to approach your trainer. If you feel
you are knowledgeable on the content
Products)
of Information sheet 1.3-1, you can
now answer Self-check 1.3-1.
Compare your answer with the answer
2. Answer Self-check 1.3-1
key 1.3-1. If you got 100% correct
answer in this self-check, you can now
move to the next Information sheet. If
not review the information sheet and go
over the self-check again.
3. Read Information sheet If you have some problems on

Information sheet 1.3-2, don’t hesitate
1.3-2 (Characteristics of
to approach your trainer. If you feel you
Packaging Materials)
are knowledgeable on the content of
Information sheet 1.3-2, you can now
answer Self-check 1.3-2.
Compare your answer with the answer
4. Answer Self-check 1.3-2
key 1.3-2. If you got 100% correct
answer in this self-check, you can now
move to the next Information sheet. If
not review the information sheet and go
over the self-check again.
5. Perform Task Sheet 1.3-1 Evaluate performance using
performance checklist 1.3-1
(Store Bakery Products)

Developed by:
Joan S. Mendoza
DOMINGO MADDELA,
Revised by:
TESD Specialist II
LEARNING OUTCOME 3 Store bakery products
CONTENTS:
❖ Standards and procedures in storing bakery products
❖ Different kinds of packaging materials to be used
ASSESSMENT CRITERIA:
1. Pastry and yeast goods are filled and decorated where
required and appropriate, in accordance with standard recipes
and/or enterprise standards and customer preference.
2. Pastry and bakery items are finished according to desired
product characteristics
3. Pastry and yeast goods are presented according to
established standards and procedures.
CONDITION
Students/Trainees must be provided with the following:
1. WORKPLACE LOCATION:
Equipment
❖ Commercial mixer with complete attachment
❖ Dough roller
❖ Decker oven Working table
❖ Dough cutter
❖ Proofing cabinet
❖ Refrigerator
❖ Gas range
2. TOOLS, SUPPLIES AND MATERIALS
❖ Cake pillars Flour sifter
❖ Mixer Strainer
❖ Beaters Pastry bag
❖ Set of dry measuring cup Muffin pan
❖ Measuring cup, liquid Muffin cups
❖ Set of measuring spoon
❖ Rolling pins SUPPLIES

❖ Sheet pans Eggs Cocoa powder
❖ Baking pans Bread flour Coffee powder
❖ Pie pans All-purpose flour Baking powder
Developed by:
Joan S. Mendoza
DOMINGO MADDELA,
Revised by:
TESD Specialist II
❖ Loaf pan Cake flour Baking soda
❖ Sauce pan Refined sugar Cream of Tartar
❖ Ladles Brown sugar Flavorings
❖ Chopping board Confectioner sugar All-purpose cream
❖ Knife Margarine Cherry with stem
❖ Mixing bowl Vegetable oil
❖ Grater Lard
❖ Wire whisk Yeast
❖ Weighing scale Butter
❖ Rubber scraper Chocolate chips
❖ Spatula Chocolate bars/powdered
❖ Decorating tips Food colors
❖ Cake turn table Tropical fruits
❖ Pie cutter Cream cheese
❖ Wooden spoon Pineapple juice
❖ Cake stand with tier Milk (evaporated, condensed, powdered)
3. TRAINING MATERIALS:
❖ Modules
❖ Reference books
ASSESSMENT METHOD:
❖ Written Test
❖ Demonstration

Developed by:
Joan S. Mendoza
DOMINGO MADDELA,
Revised by:
TESD Specialist II
STANDARDS AND PROCEDURES IN STORING BAKERY
PRODUCTS
LEARNING OBJECTIVES: After reading this information

sheet you should be able to properly store bakery products.
The following are to be considered in storing bakery products:
❖ consideration of temperature, light and air exposure
❖ use of airtight containers
❖ display cabinets, including temperature-controlled
cabinets to cool or warm
❖ refrigeration, chilling and freezing.
How to Store Bread
Perhaps you've spent a while wondering why the bread gets so stale
or goes moldy in a moment. There is a small kitchen art to storing
bread and while it's not really that hard, you may need to experiment
a little Steps
1. Keep bread at room temperature, around 20ºC / 68ºF. Keep it
away from direct sunlight in a cool and dry place
2. Don't put bread in the refrigerator. Scientific studies have shown
that this draws out the moisture and the bread become stale faster.
This happens from a process known as "retro gradation", which simply
means that the starch molecules crystallize.
3. Decide for yourself on paper or plastic. There are definitely differing
schools of thought when it comes to the packaging to store the bread
in. Perhaps trial it with your type of bread to see what works best for
you, along with keeping in mind these pointers:
Leave the plastic bag on. Sliced, processed bread usually

comes already packaged in plastic. Manufacturers of this style of
bread recommend leaving it in this packaging to retain the
moisture. Most of these styles of bread have preservatives that
inhibit early mould growth.

Developed by:
Joan S. Mendoza
DOMINGO MADDELA,
Revised by:
TESD Specialist II
Leave the paper bag on. Bakers of crusty, artisanal
(bakery/home-made) bread prefer paper bags to retain the bread's
crispness. Crusty bread can turn sponge-like in a plastic bag.
Leave the bread out of any bag. Some swear by leaving

bread out, uncut on the bread board or counter, cut side face down.
Obviously, this works best for freshly baked bakery or homemade
bread that is not sliced. If you have crusty style bread, this method
can work well but staleness can set in quickly depending on room
temperature.
4. Freeze. If you have more bread than you can consume before it
goes stale, it can be frozen.
- Wrap the bread well in a freezer bag, eliminate air and seal.
- Bread should be sliced before freezing - it is often difficult to
slice post thawing.
- Some bakers advise wrapping in foil instead. Date it and place in
the freezer, where it can remain frozen for up to four months.
5. Thaw. If you have frozen your bread, allow it to thaw at room

temperature. Remove the freezer wrapping and let it stand. Use
oven crisping for a few minutes (no more than 5 minutes) to add
back some crustiness to a loaf. Be aware that bread is only good
for reheating once to return crustiness, after which you are simply
reheating stale bread.
After cutting freshly baked breads from the bakery, wrap in foil. This
keeps bread from getting hard.
Tips
Another baker's tip is to cover freshly baked bread with a towel rather
than leaving it completely uncovered. This is commonly done for
scones as well. You can always do this with pancakes as the gelatin
crystals do not de-stabilize while warming.
Note that loaves freeze better than rolls.

Developed by:
Joan S. Mendoza
DOMINGO MADDELA,
Revised by:
TESD Specialist II
• Some people believe that it is important to keep the crust slice
as a "lid" to help keep the moisture in.
• Breads with oil or fat in them keep longer; for example, breads
made from olive oil, eggs, butter etc.
• If you bring home freshly baked bread or bake your own, and
choose to place it in a plastic bag, wait until the bread has cooled
down. Bread that retains any warmth in it will go soggy. It is fine to
leave freshly baked bread on the counter for a few hours to cool down
before packaging.
Warnings
• Resist the temptation to microwave frozen bread - it will become

very soggy and the texture will be unpalatable - sometimes chewy,
sometimes rubbery.
• Note that not everyone has that experience. If homemade

bread is cooled completely on the counter before slicing and
storing it in a freezer bag in a freezer, microwaving a slice of frozen
bread quickly brings back the original texture and flavor, with no
sogginess, chewiness or rubbery texture. Experiment with the
reheat time. It may only take a few seconds depending on the
thickness of the bread and the power level of the microwave.
This is from another long-time bread baker. My loaves which are
made with water, flour, yeast and salt only and are baked free-form
to give a crusty surface freeze well without having to wrap
particularly well. Each day I take a loaf out of the freezer I put it
frozen into the microwave oven for 2 minutes and then into a toaster
oven which I turn to bake just before I microwave until the bread is
crisped.

Developed by:
Joan S. Mendoza
DOMINGO MADDELA,
Revised by:
TESD Specialist II
Food Storage
To retain quality and nutritive value, stock only the kinds and
amounts of food you can store properly. Proper storage means
maintaining a clean refrigerator and freezer. Avoid overcrowding the
refrigerator. Arrange items so cold air can circulate freely. To reduce
dehydration and quality loss, use freezer wrap, freezer-quality plastic
bags, or aluminum foil over commercial wrap on meat and poultry that
will be stored in the freezer for more than two months.
Table 1: Safe food storage guidelines.
Refrigerator Freezer
(35-40 (0 degrees
Product degrees F) F) Comments
BREADS, PASTRIES AND

CAKES
Breads, baked Store in refrigerator to
(no 2-3 inhibit mold growth.
2-3 weeks
preservatives) months
Baked muffins 2-3

*
months
Baked quick 2-3
breads *
months
Partially baked 2-3
cinnamon rolls 1-2 weeks
months
Unbaked rolls Longer storage inactivates
and bread 3-4 days 1 month yeast, weakens gluten.
Cakes: frosted 2-4

baked unfrosted * months
baked * 2-4
months

Developed by:
Joan S. Mendoza
DOMINGO MADDELA,
Revised by:
TESD Specialist II
Cookies, 6-12
baked dough 2-3 weeks
months 3
3-4 days
months
Flour, white or Keep in airtight container.
whole wheat 6-8 months 12 months
Pies: fruit, baked 2-4

fruit, unbaked months
pumpkin or 2-3 days
2-4
chiffon 1-2 days
months
2-3 days
1-2
months
Waffles 1-2 days 1 month
*Not necessary to refrigerate unless product cannot be used within 4-
5 days or time recommended on package.
DAIRY PRODUCTS
Butter Freeze in original carton,

2-3 months 12 months overwrap in plastic freezer
bag.
Buttermilk Check date on carton. Will
1-2 weeks NR keep several days after
date.
Cheese: Freezing changes texture
cottage, ricotta of soft cheeses.
cream cheese Becomes crumbly when
5-7 days 1 month
frozen; can be used in
2 weeks 1 month
cooking when creaminess
is not important.
Natural, aged Natural and processed
cheeses
cheeses can be frozen. Defrost in
(cheddar, Swiss, 2-3 months 6-8 refrigerator; cheese will be
less
brick, gouda, 2-3 weeks months likely to crumble. Use soon
6-8 after
mozzarella, etc.): 12 months months thawing.
large pieces,
Developed by:
Joan S. Mendoza
DOMINGO MADDELA,
Revised by:
TESD Specialist II
packaged or wax 3-4 weeks
coated
slices or opened 6-8
packages months
Parmesan,
Romano, (grated)
Pasteurized
process cheese
Coffee whitener See
(liquid) 3 weeks
package
Cream, light or 1 week 3-4 weeks
half and half
(UHT processed- 1 week
opened) Whipping cream will not
(UHT processed- whip after thawing.
unopened) 4 weeks Whipped cream may be
whipping or frozen and stored for 1- 2
NR weeks.
heavy 1 week
Dip, sour cream, 2 weeks NR

commercial
homemade 3-4 days NR
Margarine Overwrap in plastic
3 months 12 months freezer bag for frozen
storage.
Milk, evaporated, 1-3 Freezing affects milk's
3-5 days
months flavor,
opened appearance; use for
fluid whole or 1 week cooking.
1-3
low-fat 1 week months
reconstituted 1-3
nonfat dry 3-5 days months
sweetened,
condensed, 1-3
opened months
Sour cream Sour cream will
2-3 weeks NR separate if frozen.

Developed by:
Joan S. Mendoza
DOMINGO MADDELA,
Revised by:
TESD Specialist II
Whipped
topping:
frozen carton
(thawed) 2 weeks NR
in aerosol can 3 weeks NR
prepared from 3 days NR
mix
Yogurt Yogurt will separate if
1 month NR
frozen.
EGGS AND EGG PRODUCTS
Eggs, fresh yolks To freeze, break eggs out of
or whites shell; stir until yolk is well
blended with white or other
4 days 12 months yolks. Add small amount
of salt, sugar or corn syrup
to improve keeping quality.
Eggs, in shell,
3 weeks NR
fresh
Eggs, in shell, Decorated Easter eggs: If
hard-cooked you intend to eat them,
keep refrigerated. If eggs
1 week NR
are at room temperature for
more than 2 hours, do not
eat them.
Eggs, liquid
pasteurized eggs
or egg 4-5 days 1 year
substitutes,
opened

Developed by:
Joan S. Mendoza
DOMINGO MADDELA,
Revised by:
TESD Specialist II
Egg-containing
products:
canned
puddings,
opened
Custards, NR
1-2 days
custard
sauces, NR
1-2 days
puddings,
custard-filled
pastries and
cakes

Developed by:
Joan S. Mendoza
DOMINGO MADDELA,
Revised by:
TESD Specialist II
SELF-CHECK 1.3-1

________________1. Sour cream will separate if frozen.
________________2. Cover freshly baked bread with a towel rather

than leaving it completely uncovered.
________________3. After cutting freshly baked breads from the

bakery, wrap it with a foil. This keeps bread from getting hard.
________________4. Bread can be stored at a room temperature

for about 50 ᵒC.
________________5. We must not store bread in the refrigerator.

Developed by:
Joan S. Mendoza
DOMINGO MADDELA,
Revised by:
TESD Specialist II
Developed by:
Joan S. Mendoza
DOMINGO MADDELA,
Revised by:
TESD Specialist II
ANSWER KEY 1.3-1
1.TRUE
2.TRUE
3. TRUE
4. FALSE
5. TRUE

Developed by:
Joan S. Mendoza
DOMINGO MADDELA,
Revised by:
TESD Specialist II
CHARACTERISTICS OF PACKAGING MATERIALS
Food Packaging
Food packaging is valuable to preserve food. It aids in lengthening the

life of the food. A package protects the food stuff from physical
damage to food during handling and contamination by dirt and other
foreign materials. It also prevents infestation of insects, rodents and
microorganism moreover less a grain of moistures is controlled with air
light and heat and contaminating gasses is minimized.
TYPES OF FOOD PACKAGING
The types of packaging materials best suited for a particular food

depends on the size and shape of the food, consistency and its
state when packed, or solid or liquid.
Classification of the types of packaging materials:
1. Flexible or soft packaging materials:

a. cellophane
b. Aluminum foil
c. Polyethylene
d. Wax coated paper
e. tetra pack
Developed by:
Joan S. Mendoza
DOMINGO MADDELA,
Revised by:
TESD Specialist II
f. saran film
g. laminated wrapping
h. other such as box, edible package, plastic bag
2. Rigid Containers
a. glass jars
b. cans
c. rigid plastic containers
d. paper board cartons
e. bags and boxed bags
3. Non – rigid c containers

a. paper such as carton grease proof paper
b. cloth such as muslin cheese burlap
PACKAGE CHARACTERERISTICS
The main function of the package is to ensure complete

protection of the contents. The packaging materials should be
suitable to the products properties, should not alter the good
qualities of the products. A package characteristic includes
moisture proofness, resistance to microorganism, resistance to
insects and rodents, protection against light and odor retention and
absorption.
Food packaging service have the following purposes:
1. It protects food from physical and chemical spoilage.

2. It enhances the shelf stability of the food stuff.
3. It facilitates the handling of the food.
4. It simplifies storage of food stuff.

Developed by:
Joan S. Mendoza
DOMINGO MADDELA,
Revised by:
TESD Specialist II
SELF-CHECK 1.3-2

________________1. The types of packaging materials best suited

for a particular food depends on the size and shape of the food,
consistency and its state when packed, or solid or liquid.
________________2. Food packaging is valuable to preserve food. It

aids in lengthening the life of the food.
________________3. A package protects the food stuff from physical

damage to food during handling and contamination by dirt and other
foreign materials.
________________4. The packaging materials should be suitable

to the products properties, should not alter the good qualities of the
products.
________________5. The main function of the package is to

ensure complete protection of the contents

Developed by:
Joan S. Mendoza
DOMINGO MADDELA,
Revised by:
TESD Specialist II
ANSWER KEY 1.3-2
1.TRUE
2.TRUE
3. TRUE
4. TRUE
5. TRUE

Developed by:
Joan S. Mendoza
DOMINGO MADDELA,
Revised by:
TESD Specialist II
TASK SHEET 1.3-1
Title: STORE BAKERY PRODUCTS
At the end of the activity, the trainee must be able to:
Follow the proper storing of bakery products
Supplies:
Any type of bread and other bakery

products Plastic bags
Paper bags
Equipment: Deck Oven, Gas Range

Tools and Materials: mixing bowls, spatula, baker’s peel, bowls, set
of measuring spoon, set of dry measuring cups, liquid measuring
cups, sheet pan.
Steps/Procedure:
1. Keep bread at room temperature around 20 0C/680F. Keep it

away from direct sunlight in a cool and dry place.
2. Decide for yourself on paper or plastic.
3. Leave the plastic bag/paper bag on.
4. Leave the bread out of any bag.
5. Freeze. Wrap the bread well in the freezer bag, eliminate air then
seal.
6. Thaw. Remove the freezer wrapping and let it stand.
Assessment Method:

Developed by:
Joan S. Mendoza
DOMINGO MADDELA,
Revised by:
TESD Specialist II
1.3-1
Store Bakery Products

PERFORMANCE CRITERIA
Did you….
YES NO
established standards and
procedures?
preservation of product freshness and
eating characteristics?

Developed by:
Joan S. Mendoza
DOMINGO MADDELA,
Revised by:
TESD Specialist II
EVIDENCE PLAN / EVALUATION PLAN
Trainee:
Trainer: MANUEL L. PASAMONTE JR.
Qualification: BREAD AND PASTRY PRODUCTION NCII
Unit of Prepare and Produce Bakery Products
competency:
Ways in which evidence will be collected:
with oral questioning

[tick the column]
Demonstration
Written Test
Interview
The evidence must show that the trainee…
• Demonstrated ability to produce a range of

special bakery products, both sweet and savory
according to established standards and procedures.
• Demonstrated ability to produce quantity of
bakery products according to established standards
and procedures.
• Demonstrates ability to store bakery products
according to established standards and procedures.
• Demonstrated application of hygiene and safety
principles according to established standards and
procedures.
• Displayed knowledge commodity including quality
indicators of ingredients for bakery products,
properties of ingredients used, interaction and
changes during processing to produce required
characteristics.
• Displayed knowledge about underlying
principles in making bakery products.
• Expected taste, texture and crumb structure
appropriate for particular bakery products.
• Defined and applied corrective steps to ensure
quality control.
NOTE: *Critical aspects of competency

Developed by:
Joan S. Mendoza
DOMINGO MADDELA,
Revised by:
TESD Specialist II
COMPETENCY EVALUATION
Name of Candidate:
Instructor’s Name: MANUEL L. PASAMONTE JR.
Qualification: BREAD AND PASTRY PRODUCTION NCII
Unit of competency: Prepare and Produce Bakery Products
Date of Pre
assessment:
Given the necessary materials, tools and equipment, the candidate
must be able to perform the following in 4 hours:
• Prepare Dinner Roll
• Store bakery products
Did the trainee…. Yes No
• Select, measure and weigh ingredients

according to recipe requirements?
• Prepare the recipe according to standard
mixing procedures and desired product
characteristics?
• Use appropriate equipment according to required
bakery products and standard operating
procedure?
• Bake bakery product according to techniques
and appropriate conditions?
• Select required oven temperature in accordance
with the recipe requirement?
• Finish bakery products according to desired
• Present baked bakery products according
to established standards?
• Package finished bakery products in accordance
with the industry standard?

Developed by:
Joan S. Mendoza
DOMINGO MADDELA,
Revised by:
TESD Specialist II
COMPETENCY ASSESSMENT – Oral Questioning
Checklist
Questions to probe the candidate’s Satisfactory
underpinning knowledge. Response
The candidate should answer the following

questions…. Yes No
1) What are the varieties and characteristics of

a quality bakery products?
2) What are the different methods in bread
making?
3) Enumerate culinary and technical terms
related to preparing and producing bakery
products commonly used in the
industry?
4) What is the difference between a batter and a
dough?
5) What is baker’s percent?
6) What is the importance of storing bakery
products properly?
7) How do you substitute evaporated milk for
fresh milk?
8) What are the steps in bread making?
9) What is the main purpose of packaging?
10) How do you store breads?
Feedback to the candidate:
The candidate’s underpinning knowledge was:
❑ Satisfactory
❑ For re-take on:
Candidate’s Signature: Date:
Instructor’s Signature: Date:

Developed by:
Joan S. Mendoza
DOMINGO MADDELA,
Revised by:
TESD Specialist II
COMPETENCY EVALUATION SUMMARY – Result
Summary
TRAINEE:
TRAINER: MANUEL L. PASAMONTE JR.
QUALIFICATION: BREAD AND PASTRY PRODUCTION NCII
UNIT OF Prepare and Produce Bakery Products

COMPETENCY:
DATE OF
EVALUATION:
TIME OF EVALUATION:
The performance of the Trainee in the
Not
following assessment methods: (Please Satisfactory
Satisfactory
check appropriate box.)
A. Written test
B. Interview
C. Demonstration
Did the trainee’s overall performance meet

the required evidences/standards?
Recommendation:
❑ Qualified to take the next competency
❑ For re-evaluation on
General comments: (Strengths/Improvement needed)
Trainee’s Signature: Date:
Instructor’s Signature: Date:

Developed by:
Joan S. Mendoza
DOMINGO MADDELA,
Revised by:
TESD Specialist II

UC1 Prepare and Produce Bakery Products CBLM

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COMPETENCY BASED LEARNING MATERIAL

Qualification: BREAD AND PASTRY PRODUCTION

Unit of Competency: PREPARE AND PRODUCE BAKERY PRODUCTS

Module Title: PREPARING AND PRODUCING BAKERY

TECHNICAL EDUCATION AND SKILLS DEVELOPMENT AUTHORITY

PROVINCIAL TRAINING CENTER – NUEVA VIZCAYA

Date Developed: Document No.

• Been working in the same industry for some time.

Date Developed: Document No.

COMPETENCY UNIT OF MODULE TITLE CODE

Date Developed: Document No.

MODULE DESCRIPTOR: This module covers the knowledge, skills and

NOMINAL DURATION: 21 hours

1. Demonstrate ability to produce a range of specialist bakery products, both

2. Demonstrate ability to produce a quantity of bakery products according to

3. Demonstrate ability to store and package bakery products according to

4. Demonstrate application of hygiene and safety principles according to

Date Developed: Document No.

2. TOOLS, SUPPLIES AND MATERIALS

Date Developed: Document No.

Learning Activities Special Instructions

Date Developed: Document No.

8. Answer Self- Compare your answer with the answer key

Date Developed: Document No.

Date Developed: Document No.

BAKING is the process of cooking food by indirect heat or dry heat in a

Date Developed: Document No.

Baking in the Philippines

Absorption – the ability of flour to absorb moisture when mixed into a

Date Developed: Document No.

Additives – substances added to many foods to prevent spoilage or to

Aerate – to whip air into a mixture to lighten it or to incorporate air into

Albumen – the principal protein found in egg whites.

Artisan – a person who works in a skilled craft or trade; one who

Baba – a small, light yeast cake soaked in rum syrup; traditionally

Bagel – a dense donut- shaped yeast roll; it is cooked in boiling water,

Bake- off - the procedure of cooking prepared dough or other pastry

Baker’s Peel – flat handled paddle used to slide food, particularly

Baker’s Percentage – a system for measuring ingredients in a

Baking – a dry – heat cooking method in which foods are

Baking powder – a mixture of sodium bicarbonate and one or

Baking soda – sodium bicarbonate, an alkaline compound that

Date Developed: Document No.

Banneton – a traditional woven basket, often lined with canvas, in

Barquette – a small boat – shaped pastry shell used for miniature

Base – a mixture of one or more dry ingredients to which flour, water

Batter – a semi liquid mixture containing flour or other starch used to

Beating – a mixing method in which foods are vigorously agitated to

Bench – a bakeshop worktable made with a stainless or wooden

Biscuit – a small, flaky quick bread leavened with baking soda or

Biscuit method – a mixing method used to make biscuits, scones and

Blanching – very briefly and partially cooking a food in boiling

Bloom – to soften granulated gelatin in a liquid before melting and

Bowl knife – a flexible plastic spatula used to scrape ingredients from

Brigade – a system of staffing a kitchen so that each worker is

Bun – any of a variety of small, round yeast rolls; may be sweet or

Butler service – restaurant service in which servers pass foods or

Caramelization – the process of cooking sugars; the browning of

Carryover cooking/ baking – the cooking that occurs after food is

Centers – the firm or soft filling for chocolate candies.

Clarified butter – purified butterfat; the butter is melted and the

Coagulation – the irreversible transformation of proteins from liquid

Cold spot – area in an oven where heat is not evenly distributed.