Chapter I Principles Involved in Baking

Republic of the Philippines
Surigao del Sur State University

Cantilan Campus
Cantilan, Surigao del Sur
Telefax No. 086-212-5132
Website: www.sdssu.edu.ph
RAMON JAY O. BOU

Contractual Instructor
Module Overview
Baking is one of the most profitable and popular industry in the Philippines today. Baked products
have become the main feature of meals and part of the life of Filipinos. Baked products also serve as
snacks and dessert on special occasions. Filipino families in rural and urban areas with adequate
knowledge and skills in baking are engaged in this small scale business. Baking has become on of the
most successful business enterprise in the country today.
This 3-unit course deals with the knowledge and skills in preparation cookies, pies, pastries and
quick breads. It also includes the proper use of tools and equipment and accuracy in measuring.
CHAPTER I: PRINCIPLES INVOLVED IN BAKING
- BAKING MEASUREMENT ABBREVIATIONS
-GOOD KITCHEN AND LABORATORY PRACTICES
-INGREDIENTS IN BAKING
-BAKING TOOLS AND EQUIPMENT AND THEIR FUNCTIONS
-TECHNIQUES IN BAKING
CHAPTER II: COOKIES
-DEFINITION OF COOKIES
-TYPES OF COOKIES
-THINGS TO CONSIDER IN BAKING COOKIES
-RECIPES OF COOKIES
-CAUSES OF POOR-QUALITY COOKIES
CHAPTER III: CAKES AND ICINGS
-DEFINITION OF CAKES
-TYPES OF CAKES
-GUIDELINES IN BAKING CAKE
-STAGES OF WHIPPED OF EGG WHITES
FSM 104 BASIC BAKINGRAMON JAY O. BOU I

CHAPTER IV: PASTRIES
-DEFINITION OF PASTRIES
-TYPES OF PASTRIES
-TYPES OF PASTRIES CRUST
-TECHNIQUES IN MAKING PIE CRUST FILLING
-KIND OF FILLING GUIDELINES TO BE CONSIDERE IN PASTRY MAKING
-RECIPE OF PIES AND PASTRY
-CAUSES OF POOR-QUALITY PASTRIES
CHAPTERV: BREADS
-DEFINITION OF BREADS
-INGRIDIENTS AND KINDS OF BREAD
-TYPES OF YEAST
-METHODS IN MIXING BREAD DOUGH
-MIXING PROCESS IN BREAD MAKING
-CAUSES OF POOR-QUALITY BREAD
-RECIPES OF QUICK BREADS
-RECIPES OF YEAST BREADS
FSM 104 BASIC BAKINGRAMON JAY O. BOU II

THIS MODULE IS A COMPILATION OF
THE WORKS FROM INTERNET SOURCES,
MANUALS, AND BOOKS FROM DIFFERENT
AUTHORS AND WILL BE USED FOR EDUCA-
TIONAL PURPOSES ONLY.
DUE RECOGNITION IS GIVEN TO THE
AUTHORS WHO ARE THE SOURCE OF
SOME PARTS FOUND IN THIS MODULE. THE
COMPLIER/OWNER DOES NOT COPYRIGHT
ANY PART TAKEN FROM OTHER SOURCES.
FSM 104 BASIC BAKINGRAMON JAY O. BOU III

GENERAL INSTRUCTIONS
This module is divided into portions through the use of easy-to-understand icons. The icons are la-
beled below with a short description of the module component.
A. MODULE ICONS/HOW TO USE THE MODULE
This reveals the learning outcomes

which identify what the learner will know and
be able to do by the end of the lesson.
This is the activity portion leading to

the concepts the lesson is to cover.
This leads the students to analyze

what they have done based on the activity to
connect to the concepts of the lesson.
This is the abstraction part to make

sure that learners get a grasp of the content to
be covered.
This checks on how much the learners

have gained from the lesson. It helps them
see for themselves whether they have learned
or not.
These are enrichment activities which

provide a proper closure of the lesson.
FSM 104 BASIC BAKINGRAMON JAY O. BOU IV

B. SCHEDULED COLLECTION OF OUTPUTS
To be announced.
C. CLASS SCHEDULE
The class schedule is also our consultation period. Questions, queries, and clarifications will only be
entertained during the following hours:
MWF
Morning
8:00-9:00 GE-US Understanding the Self
Afternoon
1:00-2:00 FSM 103 Meal Management
4:00-5:00 TIC 2 Introduction to AFA
TTH
Morning
7:30-8:30 FSM 104 Basic Baking
8:30-10:00 TIC 8 Teaching Common Competencies in AFA
10:00-10:30 GE-AA Art appreciation
Afternoon
1:00-2:30 GE-AA Art appreciation
2:30-4:00 TIC/TEC 1 Home Economics Literacy
Note: There will be a group chat for every section. It will serve as an avenue for me to inform you about
the updates related to our subject, and also for you to ask questions, queries and clarifications.
EXPECTATIONS
A. COURSE REQUIREMENTS
a. Fully answered module
FSM 104 BASIC BAKINGRAMON JAY O. BOU V

B. CLASS POLICIES
1. Academic honesty is expected to students enrolled in this course. Cheating on

examinations/activities, unauthorized collaboration, plagiarism, and undocumented use of
materials from any source constitute academic dishonesty.
2. All activities within each module are required.
3. Taking pictures of the module and uploading it to any social media platforms is highly
prohibited.
4. Covid 19 gives us constraints in doing the usual teaching and learning process. So, be
accountable with your own learning. If you think you do not fully understand the concepts/
ideas/information on the module, research and read more about it.
5. If you have questions, queries, and clarifications about the activities in the module, feel
free to ask me through our group chat. You are only allowed to do so in our official class
schedule.
C. GRADING SYSTEM
Major Exams - 40%
Class Standing - 40%
Projects - 20%
TOTAL - 100%
FSM 104 BASIC BAKINGRAMON JAY O. BOU VI

SYLLABUS
COURSE NAME : Basic Baking
COURSE CODE : FSM 104
COURSE UNIT : 3 units
PRE-REQUISITE/CO-REQUISITES : None
COURSE HOURS : 3 hours/week
COURSE DESCRIPTION : This 3-unit course deals with the knowledge and skills
in preparation of cookies, pies, pastries and quick breads. It
also includes the proper use of tools and equipment and accu-
racy in measuring.
FSM 104 BASIC BAKINGRAMON JAY O. BOU VII

Upon successful completion of this course, students should be able to:
1. Knowledge
1.1 identify and describe the usage of baking ingredients in a bake shop
1.2 select and interpret weights and measurements and apply these
measures to recipes conversions
2. Skills
. 2.1 interpret recipes and understand the purpose and organization of a
recipe without error
. 2.2 recognize and correctly use bake shop equipment and supplies in a
safe manner.
. 2.3 demonstrate proper storage techniques for all baked products.
3. Values
3.1. develop in the student’s appreciation of the value of baking.
3.2.evaluate the quality of presentations of baked goods and desserts.
FSM 104 BASIC BAKINGRAMON JAY O. BOU VIII

Week Course Content Period
no. Covered
Orientation of the University’s vision, mission and objectives of the
College
PRINCIPLES INVOLVED IN BAKING

1-4 Prelim
-BAKING TOOLS AND EQUIPMENT AND THEIR FUNCTIONS
5-6 COOKIES Midterm

-TYPES OF COOKIES
-RECIPES OF COOKIES
7-8 CAKES AND ICINGS Midterm

-TYPES OF CAKES
9 Midterm Examination Midterm

PASTRIES
-TYPES OF PASTRIES
Pre-Final
10-13 -TYPES OF PASTRIES CRUST
-TECHNIQUES IN MAKING PIE CRUST FILLING -
KIND OF FILLING
FSM 104 BASIC BAKINGRAMON JAY O. BOU IX

GUIDELINES TO BE CONSIDERE IN PASTRY MAKING
BREADS
-TYPES OF YEAST
14-17 -METHODS IN MIXING BREAD DOUGH Final


18 -RECIPES OF QUICK BREADS Final
FSM 104 BASIC BAKINGRAMON JAY O. BOU X

AGREEMENT
I, _________________________ have chosen to complete the following actions:
1. I will follow all the policies in this course.
2. I will answer the activities with all work completed.
3. I should be responsible for my own learning.
4. I will submit my module on time.
I am taking part in this learning contract because the strategies listed here will help me to learn the
material and perform well in this course.
Signature over printed name
FSM 104 BASIC BAKINGRAMON JAY O. BOU XI

-PHILOSOPHY, VISION,MISSION, CORE VALUES, CARES AND
GOALS
-BAKING TOOLS AND EQUIPMENT AND THEIR

FUNCTIONS
CHAPTER II: COOKIES
-TYPES OF COOKIES
-INGREDIENTS AND PREPARATION
-RECIPES OF COOKIES
CHAPTER III: CAKES AND ICINGS
-TYPES OF CAKES

CHAPTER IV: PASTRIES
-TYPES OF PASTRIES
-TYPES OF PASTRIES CRUST
-TECHNIQUES IN MAKING PIE CRUST FILLING
-KIND OF FILLING
-GUIDELINES TO BE CONSIDERE IN PASTRY MAKING
CHAPTER V: BREADS
-TYPES OF YEAST
-METHODS IN MIXING BREAD DOUGH
-RECIPES OF QUICK BREADS
Philosophy, Vision, Mission , Core values, Cares and Goals
"When your vision and mission is clear, it becomes easy for you to chase your goal eventhough if you
have to go through tough situations again and again ." -Mohammed Rehan
Philosophy
SDSSU believes that higher education is an instrument for the improvement of life through
democratized access to quality education in the development of a well-rounded person.
Vision
A leading “glocal” University with widened academic perspectives that focus on attaining food se-
curity, supporting poverty alleviation, developing renewable energy, and conserving natural environment.
Mission
SDSSU shall provide competency-based higher education training driven by relevant and respon-
sive instruction, research, extension and sustainable resource management.
Particularly, SDSSU is committed to:
1. Produce competent and skilled graduates prepared for gainful employment;

2. Develop graduates who shall not only foster economic progress but also care for the environment, ad-
here to positive value system, and preserve cultural heritage;
3. Engage in high-impact research for instruction and develop technology for food security and renewa-
ble energy;
4. Collaborate with government and non-government agencies to help improve the lives of the marginal-
ized groups; and
5. Promote cooperation/partnership among regional, national, and ASEAN institutions in Higher Educa-
tion.
FSM 104 BASIC BAKINGRAMON JAY O. BOU 1

Core values
Competence
A combination of observable and measurable knowledge, skills, abilities, and personal at-
tributes that contribute to enhance SDSSU employee and student performance and ulti-
mately result in organizational success.
Accountability
Responsibility for own actions, decisions and commitment to accomplish work in an ethical,
efficient, cost-effective and transparent manner manifesting the value of sound stewardship
in the wise use of resources for common good.
Responsiveness
A prompt action, consistent communication, quality information, and a focus on providing a
superior experience to stakeholders.
Excellence
The quality spectrum at exceptional levels demonstrated by learning outcomes and the de-
velopment of shared culture of quality consistent with the vision, mission and goals of Uni-
versity.
Service
Dedication for a continuous improvement of services, stakeholder’s relationships and part-
nership which stresses interdependence and collaboration for a sustainable success of cli-
ents and their communities in helping build a just, peaceful, stable and progressive Filipino
nation.
SDSSU Cares
These core values are not descriptions of the work we do, or the strategies we employ to accom-
plish our University vision. They are the core values that underlie our works and interactions as we inter-
nalize responsibilities to fulfil our mission. They are the basic elements of how we go about our work
and how we deal with stakeholders, molds students to become competent, innovative, globally competi-
tive and service-oriented.

Goals
These are the specific goals in the four (4)-fold functions of the University:
KRA 1. Instruction
Develop highly competent, globally-competitive and morally upright graduates.
KRA 2. Research
Produce research for the advancement of knowledge, new technology and innovative approach-
es for competitive endeavors.
KRA 3. Extension
Empower the rural poor to improve their lives through transfer of technologies and knowledge.
KRA 4. Production
Sustain University operations through viable and profitable income generating projects.
Reflection
Write your reflection about Vision and Mission of SDSSU
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Activity
1. What is your vision and mission in your life? Write in the space provided.
Vision
______________________________________________________________________________
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Mission
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BAKING MAY REGARDED AS A SCIENCE, BUT IT’S THE
CHEMISTRY BETWEEN THE INGREDIENTS AND GTHE COOK
THAT GIVE DESSERTS LIFE. BAKING IS DONE OUT OF LOVE,
LEARNING OUTCOMES:
At the end of the lesson, you should be able to:
1. Enumerate the baking tools and equipment;

2. Identify abbreviations and symbols;
3. Analyze the measuring aid use in baking;
4. Apply sanitation and good kitchen habits; and
5. Perform proper measuring techniques

INTRODUCTION:
Baking is a method of preparing food that uses dry heat, normally in an oven, but
can also be done in hot ashes, or on hot stones. The most common baked item is bread but
many other types of foods are baked. Heat is gradually transferred "from the surface of cakes,
cookies, and breads to their center. As heat travels through, it transforms batters and doughs
into baked goods and more with a firm dry crust and a softer centre". Baking can be combined
with grilling to produce a hybrid barbecue variant by using both methods simultaneously, or one
after the other. Baking is related to barbecuing because the concept of the masonry oven is sim-
ilar to that of a smoke pit.
Because of historical social and familial roles, baking has traditionally been per-
formed at home by women for day-to-day meals and by men in bakeries and restaurants for lo-
cal consumption. When production was industrialized, baking was automated by machines in
large factories. The art of baking remains a fundamental skill and is important for nutrition, as
baked goods, especially breads, are a common and important food, both from an economic and
cultural point of view. A person who prepares baked goods as a profession is called a baker.
All types of food can be baked, but some require special care and protection from
direct heat. Various techniques have been developed to provide this protection.
In addition to bread, baking is used to pre-

pare cakes, pastries, pies, tarts, quiches, cookies, scones, crackers, pretzels, and more. These
popular items are known collectively as "baked goods," and are often sold at a bakery,
which is a store that carries only baked goods, or at markets, grocery stores, farmers markets or
through other venues.

BAKING TERMS
Many people say that they cook, but they don't bake. Baking is a science and
can seem foreign or confusing and it definitely has a language all of its own. Use this collec-
tion of short definitions as a quick reference to help you decode recipes.
Aerate: To incorporate air into something, usually a batter.
Bain-marie: Also known as a hot water bath, it is usually used to melt chocolate
and butter gently and gradually over a pot of simmering water.
Bake blind : Baking the crust of a pie/tart without the filling. It can be done with a
variety of methods. One would be to prick the bottom of the crust before filling it with pie
weights, rice, pulses, or beans prior to baking.
Batch : Amount of bread, cookies, etc made from one bake.
Batter :A mixture of dry and liquid ingredients such as eggs, flour, and milk or
water. Similar to dough but it has a much thinner consistency and cannot be kneaded.
Beat : Mixing a mixture rapidly and intensely to combine ingredients and in

corporate air into the mixture. Typically done with a whisk or mixer.
Blend : Mixing two substances together so that they become incorporated

together.
Boil : For liquids: to heat the liquid until it reaches its boiling point.
For a subject: to place the thing into boiling liquid.
Butter (verb): To spread/add butter onto something.
Buttercream: A type of icing used to fill, top, coat, and decorate cakes or cup
cakes. Typically made by creaming butter with powdered sugar and adding any extra
colorings and flavorings.
Caramelize : Process of cooking sugar until it turns brown. When sugar is heated
to high temperatures, it undergoes chemical changes and breaks down. Cooking can
also caramelize the natural sugars found in various fruits and vegetables such as
onions.
Coat: To cover something with a wet or dry substance. For example, after baking,
bread loaves are usually coated with a layer of butter.

Combine: To mix two ingredients together.
Cool: Allowing something to reduce in temperature.
Cream: Softening butter or other solid fats such as lard and mixing them with other
ingredients. This technique is commonly used for butter and sugar.
Crumb: Used to describe the small particles of cakes or bread. Usually de scribed
as tight, loose, moist, dense, etc.
Crust: The outer skin of a bread or pie. Typically hard in texture.
Cut In (verb): Mixing butter or shortening into the flour using a knife or a pastry
blender (cutter) until they are well mixed. This process creates a flaky texture in pies,
pastries, and cookies. See Rubbing In.
Dough: A thick mixture made by combining flour/meal with a liquid. Usually refers to
bread or pastry dough and it is stiff enough to be kneaded and rolled.
Dry Ingredients : Ingredients that are dry and don’t contain any water, usually in
solid form. Some recipes require mixing dry ingredients before adding them to another
mixture. Dry ingredients include flour, sugar, cocoa powder, and salt.
Egg Wash: (noun) Beaten eggs. Sometimes additional liquid such as milk water are
added.
(verb) To brush a layer of beaten egg mixture over the surface of

food, typically to add color after it is baked.
Emulsion: A mixture containing liquids that are immiscible such as oil and water.
Extract: Refers to the natural substance that has been extracted straight from its
source. For example, vanilla extract is the substance that has been retrieved straight from
vanilla pods.
Fold: A technique used to describe the gentle incorporation of dry to liquid

Ingredients. It is typically done using a whisk or rubber spatula.
Glaze: To make the surface of a food shiny by coating with a layer of sugar, butter,
or any other glossy liquid.
Grease (verb) : To lubricate or oil something (usually a pan) with a fat, usually
butter.

Icing/Frosting: A sweet glaze used to cover or decorate food such as cakes, pas
tries, and cookies.
Knead: To work dough (usually for bread) by massaging, stretching, pulling and
folding it.
Leavening (adj.) : Usually used in conjunction with “agents”, or “ingredients”.

Leavening agents are used in dough's and batters to help them rise. The most
commonly used leavening agents are either chemical (baking soda and baking
powder) or biological (yeast).
Lukewarm: Mildly warm liquid (milk or water), very slightly warmer than the body
temperature. Usually required to activate yeast before baking.
Mix: To combine two or more substances together.
Preheat: Turning the oven/pan beforehand to let it come to the desired

temperature.
Scrape: Using a sharp edged instrument to remove something from a surface. For
example, scraping bread dough from a work table.
Sieve: Putting a food through a sieve to separate solids from liquids, or lumps
from powdered material.
Simmer: The process of bringing a liquid to a temperature that is slightly below its
boiling point, and letting it bubble gently.
Sprinkle: To lightly scatter something (sugar, toppings etc) over a food.
Whip (verb) :Beating liquid ingredients such as heavy cream and egg whites using
a whisk or mixer to produce volume. Air is incorporated into the liquid in this process,
making it light, voluminous, and frothy.
Whisk: A kitchen tool used to blend, beat, and incorporate air into a mixture.

Lesson 1. Abbreviations’ and symbols
"Don't measure yourself by what you have accomplished, but by what you should have accomplished
with your ability." -John Wooden
1. Read and interpret a recipe.

2.Familiarize abbreviations and equivalents used in a recipe.
3. Identify proper measurement and equivalent in making a recipe.
Let’s Begin!
Activity I
Direction: Fill in the blanks with the correct equivalent measurements.
1. 4. 8 ounces =________grams
2. 1/4 cup =________ fluid ounces
3. 12 ounces =________grams
4. 16 ounces or 1 pound =________grams
5. 300° F =________° C
6. 1/2 cup =________ ml
7. 2/3 cup =________ ml
8. 4 tablespoons =________cup
9.16 tablespoons =________ cup
We’re on our Way!

Accurate measurement in baking ingredients produces high-quality products. This
ensures that the proportion of ingredients with other ingredients produces a consistent result accordance
to standards. Remember that the behavior of ingredients with other ingredients in a recipe is not only de-
pendent on the kind of ingredients, but also on the amount of these ingredients.

Let's Dig Deeper!
Following is a list of commonly used measurement abbreviation used in some reci-

pes.
Abbreviation Measurement
spk. speck
tsp. or t. teaspoon
tbsp., Tbsp. or T. tablespoon
c. cup
pt. pint
qt. quart
gal. gallon
pk. peck
fl. oz. fluid ounce
oz. ounce or ounces
lb. pound
sq. square
hr. or h. hour or hours
min. or m. minute or minutes
doz. dozen
mil. milliliter
l. liter
g. gram
gms. grams
kil. or kg kilogram
°F Fahrenheit
°C Celsius Centigrade

Measurement and their equivalent
Volume (liquid)
US Customary
1/8 teaspoon .6 ml
In baking preparation, it is important to
1/4 teaspoon 1.2 ml measure ingredients accurately and correctly
1/2 teaspoon 2.5 ml to achieve correct consistency and right taste
and appearance of bake products.
3/4 teaspoon 3.7 ml
1 teaspoon 5 ml
1 tablespoon 15 ml
2 tablespoon or 30 ml
1 fluid ounce
1/4 cup or 2 59 ml
fluid ounces Weight (mass)
1/3 cup 79 ml US contemporary (ounces)
1/2 cup 118 ml

1/2 ounce 14 grams
2/3 cup 158 ml
1 ounce 28 grams
3/4 cup 177 ml
1 cup or 8 fluid 237 ml 3 ounces 85 grams

ounces
2 cups or 1 pint 473 ml 3.53 ounces 100 grams
4 cups or 1 946 ml 4 ounces 113 grams

quart
8 cups or 1/2 1.9 liters 8 ounces 227 grams
gallon
1 gallon 3.8 liters
12 ounces 340 grams
16 ounces or 1 454 grams

pound

Volume Equivalents (liquid)*
3 teaspoons 1 tablespoon 0.5 fluid ounce
2 tablespoons 1/8 cup 1 fluid ounce
4 tablespoons 1/4 cup 2 fluid ounces
5 1/3 tablespoons 1/3 cup 2.7 fluid ounces
16 tablespoons 1 cup 8 fluid ounces
2 cups 1 pint 16 fluid ounces
2 pints 1 quart 32 fluid ounces
4 quarts 1 gallon 128 fluid ounces
Oven Temperatures
US contemporary Metric
250° F 121° C
300° F 149° C
350° F 177° C
400° F 204° C
450° F 232° C

How Far Have We Gone?
Activity II. Direction: Fill in the blanks with the correct equivalent measure-
ments.
1. 1/2 ounce =________grams
2. 3/4 teaspoon =________ml
3. 3 teaspoons =________ tablespoon
4. 1/8 cup =________fluid ounce
6. 250° F =________° C
7. 1/3 cup =________ml
10. 4. 8 ounces =________grams
11. 350° F =________° C
13. 12 ounces =________grams
14. 16 ounces or 1 pound =________grams
15. 300° F =________° C
16. 1/2 cup =________ ml
17. 2/3 cup =________ ml
19.16 tablespoons =________ cup
20. 1/3 cup =________fluid ounces

Walk the Extra Mile !
Activity III
Direction: Explain Briefly (10 points)
Your work will be graded according to this Criteria. (Found in page 16)
Why is it important to measure ingredients accurately?
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Rubric
Criteria 5 3 1
Focus/ Main Point The essay is focused, pur- The essay is fo- The essay is focused
poseful, and reflects clear cused on the topic on topic and includes
insight and ideas and includes rele- few loosely related ide-
vant ideas as
Support Persuasively supports Supports main Supports main point

main point with well- de- point with devel- with some underdevel-
veloped reasons and/or oped reasons and/ oped reasons and/or
examples or examples examples
Language Use, Effective and creative use Appropriate use of Some use of elements
Style & Conven- of elements of style to en- elements of style of style Contains fre-
tions hance meaning Uses cor- Uses correct gram- quent errors in gram-
rect grammar, spelling, mar, spelling, and mar, spelling, and
punctuation throughout punctuation with punctuation
with very few errors few errors

References:
Online:
https://www.dummies.com/food-drink/recipes/measurement-abbreviations-and-conversions/
http://www.fromkarenskitchen.com/tips/baking_measurement_abbreviations.php
http://www.fromkarenskitchen.com/tips/baking_measurement_abbreviations.php

Lesson 2. GOOD KITCHEN AND LABORATORY PRACTICES
“At the end of the day, the goals are simple: safety and security .”–Jodi Rell
1. Demonstrate various kitchen safety precautions in kitchen laboratory.

2.Identify common food borne illness and their prevention in food preparation.
3. Practice good kitchen and laboratory.
Let’s Begin!
Activity 1.
Directions: Write true if the statement is correct and false if it is incorrect. Write your an-
swer before the number.
1. Keep platters refrigerated until it's time to warm them up for serving.
2. Put groceries that require refrigeration or freezing in the refrigerator or freezer
away as soon as possible after they are purchased.
3. Leave food out for more than two hours, including cut fruits and vegetables.
4. Wash fruits and vegetables in running water before preparing, cooking, or eating.
It is necessary to use soap or specialty produce cleaners.
5. Use aprons to dry your hands.
We’re on our Way!
What Is Safety and Prevention?
Safety is about taking steps to avoid or reduce risk. This includes steps you take while working,
driving, playing sports, and doing chores. Prevention is about the choices you make each day regarding,
among other things, tobacco, alcohol, and sexual activity. It is about getting the vaccinations, screenings,
and tests recommended for your age. It includes self-care, which is about paying attention to how you
feel and taking action when you sense something is wrong. This means being tuned in to your body and
mind and realizing when something is out of balance.

Let's Dig Deeper!
Key steps to preventing food-borne illnesses
The key steps are:
1. Clean – keep yourself and work areas clean

2. Separate – keep raw meat and other raw animal products away from other foods
3. Cook – always properly cook and prepare foods
4. Chill – store foods appropriately both before and after cooking
Ways to keep you and work areas clean when handling food
Poor cleaning and personal hygiene habits/practices can cause food contamination, food
poisoning, and spread of infection.
A. Wash hands before performing the next job function after touching other food, and
after smoking, chewing tobacco, eating and drinking, taking out the garbage, changing
diapers, touching body parts such as the mouth or going to the washroom.
B. Wash hands before and after handling raw food, especially meat and poultry.
C. Report immediately any symptoms of illness or infection to your supervisor. It may not
be appropriate for you to handle food while you are sick.
D. Cover any cuts with a bandage and wear clean gloves. However, do not wear rubber
or latex gloves near open flames or other heat sources. Gloves may melt or catch fire.
Change gloves if you touch anything that would normally require you to wash your hands.
E. Wear hair nets to help prevent loose hair from falling on food. The average person
loses about 50 hairs per day.
F. Use tools or utensils to serve food whenever possible. Touch food with your hands as
little as possible.
G. Use a clean spoon each time you taste or sample food.
H. Touch only the handles of flatware/utensils when setting the table.

I. Do NOT wear jewelry in food preparation areas, especially rings; they may collect
dirt or bacteria and make it harder to clean your hands. Similarly, keep nails
trimmed short and do not wear nail polish.
J. Do NOT use aprons to dry your hands.
K. Do NOT smoke in food preparation areas.
Use good cleaning and storage techniques to reduce the chance of food borne ill-
nesses. The highest levels of contamination are found in areas that are damp, such as kitchen
sponges, dishcloths, sink drains, and faucet handles.
A. Maintain the general cleanliness of the kitchen by:
-Disposing of food scraps properly and removing crumbs

-Wiping counters clean with soap and water and sanitize with a disinfectant
-Sweeping and wet mopping floors to remove food
-Cleaning all surfaces, including counter tops, faucets, handles and knobs,
refrigerator handles, stoves/ovens, other appliances, etc.
B. Do not store garbage in the food preparation area. If possible, store garbage in a
cold place to prevent bacteria growth and pest infestation.
C. Inspect kitchen for signs of microbiological growth such as mold, slime, and fungi.
Clean the affected area appropriately.
D. Inspect the kitchen for any plumbing leaks. Notify your supervisor to get it repaired.
E. Choose an effective cleaning agent or disinfectant for the job. Most cleaning can
be done using water and soap. Some resources will recommend disinfecting with
bleach. While bleach is an effective disinfectant, it must be used with care. See the
OSH Answers document “Working with Household/Chlorine Bleach” for more
information. To sanitize, clean with 5mL (1 tsp.) of bleach in 750 mL (3 cups) of water in
a labeled spray bottle.
F. Make sure that cleaning equipment and materials are conveniently located close
to where they are needed.
J. Launder dishcloths, aprons and towels by using a washing machine.
H. Clean the food storage area regularly where dry goods, pasta, rice, canned foods,
and cereals are stored to prevent buildup of crumbs and other pieces of food.

Tips for cooking food and to make sure your cooked food is safe
To reduce bacteria growth:

A. Thaw food by using the refrigerator, microwave, oven, or by placing
sealed packages in cold running water. Never thaw food on the kitchen counter. The
outer layers will warm before the inside thaws. Bacteria will grow in these conditions.
B. Cook meats to the recommended temperature. Use a clean food probe
thermometer.
C. Wash fruits and vegetables in running water before preparing, cooking, or
eating. It is not necessary to use soap or specialty produce cleaners.
D. Serve hot food while hot, or put it in the fridge or freezer as soon as possible
once cooled (within two hours of preparation).
E. Never leave food out for more than two hours, including cut fruits and
vegetables.
F. Use clean dishes and utensils to serve food. Never use the same ones
you used when preparing raw food.
G. Keep food on ice or serve it on platters from the refrigerator.
H. Divide hot party food into smaller serving platters. Keep platters refrigerated
until it's time to warm them up for serving.
Ways to chill and store food

Always:
A. Keep cooked food warmer than 60°C (140°F) or at 4°C (40°F) or cooler.
B. Keep the refrigerator set at 4°C (40°F). If you are unsure of its temperture, use
a thermometer and adjust the temperature control as required.
C. Keep frozen food at -18°C (0°F) or less. This temperature stops bacterial
growth, although it may not kill all bacteria already present before freezing.
Other food storage tips include:

A. Put groceries that require refrigeration or freezing in the refrigerator or freezer
away as soon as possible after they are purchased.
B. Consider using insulated bags during warmer months when transporting
food.

C. Wipe raw meat, fish or poultry juices using paper towels and then throw out these
paper towels. DO NOT REUSE wash cloths after wiping countertops, especially after cleaning
up raw meat juice until the cloths have been appropriately laundered.
D. DO NOT REUSE any container or bowl that has held raw foods, especially raw
meat and poultry, until it has been thoroughly cleaned.
E. Wash, rinse, and sanitize cutting boards, utensils, and food probe thermometers
before re-using.
F. Wash the lids of canned foods before opening to keep dirt from getting into the
contents. Clean the can opener after each use.
G. Store food packages on plates so that their juices do not drip on work
surfaces or other food. Place on lower shelves to prevent further contamination.
H. Never put cooked food on a plate, cutting board, or a surface that was used for raw
meat, poultry, seafood, or eggs without having the surfaces cleaned first.

Activity II.
Directions: Write true if the statement is correct and false if it is incorrect. Write your answer
before the number.
1. Reuse any container or bowl that has held raw foods, especially raw meat and poultry, until it
has been thoroughly cleaned.
2. Never leave food out for more than two hours, including cut fruits and vegetables.
3. Use clean dishes and utensils to serve food. Never use the same ones you used when pre
paring raw food.
4. use aprons to dry your hands.
5. Wash fruits and vegetables in running water before preparing, cooking, or eating. It is
necessary to use soap or specialty produce cleaners.
6. Keep platters refrigerated until it's time to warm them up for serving.
7. Put groceries that require refrigeration or freezing in the refrigerator or freezer away as soon
as possible after they are purchased.
8. Leave food out for more than two hours, including cut fruits and vegetables.
9. Never put cooked food on a plate, cutting board, or a surface that was used for raw meat,
poultry, seafood, or eggs without having the surfaces cleaned first.
10. Use clean dishes and utensils to serve food. And use the same ones when preparing raw
food.

1. Why is it necessary to ensure work efficiency and safety in the laboratory area?
_______________________________________________________________________________
_______________________________________________________________________________
_______________________________________________________________________________
_______________________________________________________________________________
_______________________________________________________________________________
_______________________________________________________________________________
__.
2. What are the effects of unsanitary practices and improper food handling?
_______________________________________________________________________________________
_______________________________________________________________________________________
_______________________________________________________________________________________
_______________________________________________________________________________________
_______________________________________________________________________________________

References:
Online:
https://www.slideshare.net/syedaabeer/good-laboratory-practices-24238810
https://www.vumc.org/safety/chem/no-food-in-labs-factsheet

Lesson 3. Baking Ingredient
“Words are like ingredients… It only takes a few simple ones to sweeten someone's day!
-Kirsten Piccini
1. List the basic ingredients used in baking.

2. Describe the ingredients of baked goods and their functions.
3. Appreciate the importance of each baking ingredient.
Let’s Begin!
Activity I.
Direction: Give at least 10 examples of baking ingredient.
1. 6
2. 7
3 8
4 9
5 10.
We’re on our Way!
What is baking ingredient?
To make baked goods with outstanding flavor and wonderful texture, you need to start with quality
ingredients—you really can taste the difference! Baked goods are all about flavor, and you can’t get great
flavor from imitation or low-quality ingredients. Yes, a good butter and pure vanilla extract cost more mon-
ey than their lesser counterparts, but they also pack a bigger flavor wallop.
Each ingredient in a baking recipe has a specific purpose and plays an important role in the suc-
cess or failure of the baked goods. The selection of the ingredients, their proportions to one another, and
how they are combined determine the flavor and texture of the finished baked item. Understanding how
ingredients interact and contribute to making great baked goods is the first step to a successful recipe.
Let’s take a closer look at each ingredient and its specific role in baking.

Let's Dig Deeper!
FLOURS
Flour serves many functions in baking. It separates and evenly distributes the other ingredi-
ents throughout the dough or batter, it binds all of the ingredients together, and it also contains starches
that absorb liquids and act as a thickener. The natural sugars in flour caramelize during baking and aid in
browning the out side of baked goods.
The proteins in flour help produce the texture of baked goods. These proteins contribute to the
structure and crumb of cakes, cookies, and breads and help determine whether baked goods will be soft
and tender or tough and chewy. Each type of flour has its own protein composition and lends its own char-
acteristic to baked goods .
All-Purpose Flour
All-purpose flour is the best choice for most types of baking. It is made with a blend of “soft” low-
protein wheat and “hard” high-protein wheat. This combination provides the structure needed to support
the other ingredients during baking and also produces baked goods that are soft and tender.
Cake Flour
Cake flour is a bleached flour that contains significantly more “soft” or low-protein wheat than all-
purpose flour. It is used in baked goods such as cakes where a light, no chewy structure is preferred. A
blend of cake flour and all-purpose flour is often used to create light, fluffy biscuits.
Bread Flour
Bread flour is made with high-protein wheat, which absorbs more liquid and gives breads their
chewy texture. When the protein is developed, often through kneading, the gluten forms the strands that
give loaves of yeast bread their structure. Because of the higher protein content in bread flour, it is not rec-
ommended for general baking.
OATS
Oatmeal cookies, breads, and muffins have many fans. Oats for baking come in two forms: old-
fashioned and quick-cooking rolled oats. They are the same basic product except that quick-cooking oats
have been cut into smaller pieces so they cook much faster.
SUGARS AND SWEETENERS
Sugars and sweeteners play a huge role in blue ribbon baking, far more than just adding sweet-
ness to baked goods. Sugar provides both flavor and structure, makes baked goods tender , and enhanc-
es their texture and crumb. It also attracts and retains moisture, helping baked items maintain their flavor
and prolonging freshness.

Granulated Sugar
An all-purpose sugar, granulated sugar is the type of sugar most frequently used in baking. The
particle size of granulated sugar grains creates friction with the butter in creamed batters and doughs,
incorporating air into the mixture and producing light and tender baked goods.
Granulated sugar is made by extracting the juice from sugarcane or sugar beets and clarifying it
to reduce impurities. The juice is cooked down to concentrate it until sugar crystals form. The remaining
juice is then removed, later to be made into molasses, and the crystals are further refined and purified to
make granulated white sugar.
Superfine Sugar
Superfine sugar is an extremely fine-grained granulated sugar. Because it dissolves very quickly, it is an
excellent choice to use for making meringues, curd fillings, and glazes. Superfine sugar can be substitut-
ed in recipes in equal amounts for regular granulated sugar.
Baker’s Sugar
Baker’s sugar is an ultrafine granulated sugar designed specifically for baking, with sugar crys-
tals that are slightly coarser than superfine sugar. It is the type of sugar most commonly used by profes-
sional bakers and pastry chefs.
Brown Sugar
Brown sugar is basically refined granulated sugar with molasses added. It is made by one of two
processes: molasses is boiled down until sugar crystals form, or more commonly, the molasses syrup is
combined with granulated sugar crystals. Brown sugar has the same sweetening power as granulated
sugar, but the molasses makes it moister and gives it a richer flavor.
Confectioners’ Sugar
Confectioners’ sugar, also known as powdered sugar, is primarily used for making icings, frost-
ings, and glazes. It can also be dusted on the tops of cakes and cookies to create pretty decorations and
add a touch of sweetness.
Molasses
Molasses is a byproduct created during the sugar-refining process. The juice that remains after
the sugar crystals are removed is boiled down to create molasses. It adds moisture, a rich flavor, and
deep color to baked goods.

Honey
Honey has nearly the same sweetening power as granulated sugar. Because honey is a liquid
sweetener, it doesn’t contain the necessary sugar particles to create friction with the butter during the
creaming process. Baked goods made with honey tend to be denser and heavier than those made with
granulated sugar or brown sugar.
Corn Syrup
Corn syrup is made from cornstarch that is converted into corn sugar and then turned into a liquid.
It is available in both light and dark varieties. Clarified and flavored with vanilla, light corn syrup is used
most frequently in baking. Dark corn syrup has a more pronounced caramel flavor and a deeper color.
FATS
There are two basic types of fats used in baking—solid fats and liquid fats. Butter and shortening
are examples of solid fats, while vegetable oil is a liquid fat.
Fats play several key roles in baking. They influence flavor and color, add moisture to baked
goods, and help keep them fresh. Fats are also an important element in determining the texture of baked
goods. They make cakes, cookies, and biscuits tender by keeping the proteins in the flour from developing
into gluten.
Butter
Butter adds great flavor to all kinds of delicious baked goods. It also helps make them tender and
provides moisture that is essential during baking. Butter browns as it bakes, helping to give baked goods a
lovely golden color.
Margarine
Margarine is made from vegetable oil and contains a significant amount of water, which will alter
both the flavor and texture of baked goods. Margarines with a high water content yield tougher baked
goods that will dry out much faster than those made with butter.
Vegetable Shortening
Vegetable shortening is a solid fat made from vegetable oil. It produces cookies, biscuits, and pie
crusts with a lighter, tenderer texture than those made with only butter. Shortening melts at a higher tem-
perature than butter, so the structure of the dough partially sets before the shortening fully melts.
Lard
Lard is a natural fat made from the rendered fat of a pig. Like shortening, it is essentially flavorless.
It is a popular choice for making pastry as it produces very flaky pie crusts. It also makes light, fluffy, and
tender biscuits and can be substituted for shortening or butter in any pastry or biscuit recipe.

Oil
Like butter, oil provides fat and moisture and makes baked goods tender. However, it does not aid in
leavening, because it doesn’t incorporate a significant amount of air when beaten with sugar. It has a
neutral flavor that doesn’t alter the taste of baked goods. Vegetable oil is a blend of neutral-flavored oils
and is also a good choice for baking.
EGGS
Eggs providing proteins, fat, and moisture, eggs contribute important structure and texture to
baked goods. Like flour, they help bind the other ingredients together and give strength to batters and
doughs. As eggs are beaten their proteins create a structure that traps air and liquids, which helps de-
fine the finished texture of baked goods.
Egg yolks add moisture to baked goods and encourage browning. They also act as an
emulsifier, helping to blend the fat into the liquid ingredients. Egg whites dry out baked goods and
make them crispier. Never substitute all egg whites for the whole eggs in a recipe, as the baked item
will be very dry and crumbly.
DAIRY
The moisture in dairy ingredients works to activate the leavening agents of baking powder and
baking soda, moisten the dry ingredients, and bind them together. The milk sugars in liquid dairy ingre-
dients caramelize when exposed to heat and turn golden brown during baking, adding another layer of
flavor to baked goods.
Milk
Milk contains both fat and proteins that help to build and support the structure and texture of baked
goods and give them a tender crumb. The higher the fat content in the milk, the more it will enhance
the flavor of the baked product.
Half-and-Half
Half-and-half cream is a blend of whole milk and cream. It lends richness and flavor to baked
goods and a smooth, creamy texture to frostings, icings, and glazes. Whole milk may be substituted,
but its lower milk fats will alter the flavor and texture of the baked item or icing.
Whipping Cream
Whipping cream contributes flavor and texture in baking recipes. Whole milk or half and half
should not be substituted for whipping cream unless indicated in the recipe, as the reduction in fat will
alter the finished structure.

Buttermilk
Buttermilk is a thick and creamy cultured milk, which has been curdled by the addition of an acid-
ic ingredient. Buttermilk has a tantalizing tang that adds great flavor and gives baked goods a very ten-
der texture, making it a favorite ingredient of many bakers. It also provides the acid needed in some rec-
ipes to activate the baking soda.
Sour Cream
Sour cream is made by souring cream with an acidifier such as lactic acid. Like buttermilk, it con-
tributes a rich tangy flavor and tender texture, adds moisture to baked goods, and provides the acid
needed to activate the baking soda.
Cream Cheese
Cream cheese is a soft, fresh cheese made from cream. It adds wonderful flavor and a very ten-
der texture to baked goods. Cream cheese also makes a luxurious frosting for cakes and cookies. Re-
duced-fat and fat-free cream-cheese products contain thickeners that can alter their texture and flavor
when baked.
Cheese
Regular full-fat cheeses work best in baking. They have more flavor than reduced-fat and fat-free
cheeses and the fat adds to the texture of the baked item. While reduced-fat cheeses may be substitut-
ed for regular cheese, fat-free cheese is intended to be eaten as is and is not designed for baking.
Sweetened Condensed Milk

Sweetened condensed milk is a thick, sweet, canned milk product made by removing half of the
water from whole milk, then combining up to 40 percent sugar with the thick milk. Regular, reduced-fat,
or nonfat sweetened condensed milk may be used in baked goods recipes without any noticeable differ-
ence in the results.
Evaporated Milk
Evaporated milk is a canned milk product in which 60 percent of the water has been removed.
Do not substitute evaporated milk for whole milk in any baking recipe, as the results will be significantly
different.

LEAVENERS
Baking Soda
Baking soda is a leavening agent used in baked goods like cakes, muffins, and cookies. Formally
known as sodium bicarbonate, it's a white crystalline powder that is naturally alkaline, or basic. Baking so-
da becomes activated when it's combined with both an acidic ingredient and a liquid.
Baking Powder
Baking powder is used to increase the volume and lighten the texture of baked goods. It works by
releasing carbon dioxide gas into a batter or dough through an acid-base reaction, causing bubbles in the
wet mixture to expand and thus leavening the mixture.
Cream of Tartar
Tartaric acid, commonly known as cream of tartar, helps baking soda react and start the leavening
process when combined with a liquid. In baking recipes leavened with baking soda alone that contain no
other acid ingredients, cream of tartar is added to activate the baking soda. It can be found in the grocery
store spice section.
YEAST
Yeast is a living organism that is dormant and just waiting to be brought back to life again. When
provided with food, moisture, oxygen, and a warm environment, yeast begins to grow and ferment. This
fermentation process produces carbon dioxide bubbles, which make bread dough expand and rise.
Active Dry Yeast

Active dry yeast, the traditional form of dry yeast, is available in all grocery stores. It must be rehy-
drated before being combined with the other ingredients in a bread recipe. The yeast is mixed with warm
water (105 to 110 degrees) and usually a little bit of food in the form of granulated sugar, and then set
aside to let it activate, grow, and foam. Failure to properly activate the yeast will result in your bread not
rising adequately. Active dry yeast works slower than instant or rapid-rising yeast.
Instant Yeast
Instant yeast has smaller granules than active dry yeast. This allows more surface area of the
yeast to come in contact with the liquid in the recipe. It absorbs liquid rapidly, dissolves quicker, and works
faster than active dry yeast, and it doesn’t need to be proofed.

Rapid-Rising Yeast
Rapid-rising yeast is a type of instant yeast that doesn’t need to be dissolved and proofed and
often includes ascorbic acid, which acts as a dough conditioner. It works very fast and is intended for
breads that will be completed quickly. Rapid-rising yeast starts out fast and then slows down. It is a good
choice for batter breads and quick-rising breads that only rise once before going into the oven to bake. It
is not intended for regular breads and artisan breads, which need a slower, not faster, rise.
THICKENERS
Cornstarch, flour, and tapioca are the most popular starch thickeners used to thicken pie fillings,
puddings, and sauces. They have different strengths and weaknesses and every baker has their own
favorite thickener. Starch thickeners can turn a filling lumpy if not added to the fruit or liquids properly.
They don’t add much flavor to food, although they can impart a starchy flavor when undercooked.
All-Purpose Flour
Flour is sometimes combined with cornstarch for making pie fillings and puddings. It has less
thickening power than cornstarch and creates a smoother texture than that achieved by using cornstarch
alone.
Cornstarch
Cornstarch is a fine, powdery flour made from corn kernels. It is most commonly used in baking
as a thickener in pie fillings and has twice the thickening power of flour. It is also sometimes added to
biscuit recipes to lower the protein content of the all-purpose flour and produce a tenderer biscuit.
Tapioca
Tapioca is a starchy substance extracted from dried cassava roots. It is commonly used for mak-
ing pudding and as thickener. It is sold in both a tiny-grained instant or quick form used to make pudding
or thicken pie fillings and as a flour used to thicken some sauces .
CHOCOLATES AND COCOA POWDERS
For many people, chocolate is the only flavor for cookies and cakes. There are two ingredients
responsible for bringing that luxurious flavor to baked goods—chocolate and cocoa powder.
Chocolate
Chocolate is made by grinding roasted cacao beans. The beans are heated during grinding,
causing them to release cocoa butter. This mixture of ground beans and cocoa butter is called chocolate
liquor, which is the base from which all chocolate is made.

This mixture of ground beans and cocoa butter is called chocolate liquor, which is the base from which
all chocolate is made. The higher the amount of chocolate liquor in the chocolate, the more intense the
flavor. Emulsifiers are added to the cocoa particles to make the chocolate smooth. Additional cocoa but-
ter, granulated sugar, cream or milk solids, and vanilla are then added to create the different varieties of
chocolate and their distinct flavors.
Unsweetened Baking Chocolate
Unsweetened chocolate, also called baking chocolate, is made entirely of chocolate liquor and
contains no added granulated sugar or cream. It is very bitter and meant for baking only, not for eating.
Bittersweet Chocolate
Bittersweet chocolate contains a minimum of 35 percent chocolate liquor, with many brands
around 50 percent and some as high as 70 percent. The more chocolate liquor, the more intense the
chocolate flavor. Bittersweet chocolate also contains some granulated sugar, additional cocoa butter to
make it richer and smoother, and vanilla.
Semisweet Chocolate
Semisweet chocolate contains a minimum of 15 to 35 percent chocolate liquor, additional cocoa
butter, vanilla, and more granulated sugar than bittersweet chocolate. This is the type of chocolate used
most often for baking chocolate chip cookies.
Sweet Dark Chocolate

Sweet dark chocolate contains as much as 70 percent chocolate liquor, additional cocoa butter,
and vanilla. It is made with more granulated sugar than bittersweet chocolate but less than semisweet
chocolate. This is my favorite chocolate for baking chocolate chip cookies and eating out of hand.
Milk Chocolate
Milk chocolate contains a minimum of 10 percent chocolate liquor, additional cocoa butter, vanil-
la, and a fair amount of granulated sugar. It also contains between 12 and 20 percent cream or milk sol-
ids.
White Chocolate
White chocolate is technically not a chocolate because it doesn’t contain chocolate liquor. It is
made from cocoa butter, granulated sugar, cream or milk solids, and vanilla.

Cocoa Powder
Cocoa powder is made from the solid particles that are left after most of the cocoa butter has
been removed from the roasted and crushed cacao beans. The particles are ground and sieved to
produce a very fine powder.
Dutch-Process Cocoa Powder

Dutch-process cocoa powder is a refined cocoa made from cacao beans that have been
washed in an alkali solution to neutralize their natural acids. This produces a darker color and more
complex, mellower flavor, making it the perfect choice for baking rich, intense brownies and cakes.
Natural Cocoa Powder

Natural cocoa powder is made from untreated cacao beans and is more acidic with a some-
what bitter flavor. Recipes using natural cocoa powder often contain more sugar and baking soda to
balance the sharper flavor of the cocoa.
Black Cocoa Powder

Black cocoa is the very darkest cocoa powder. A standard in the baking industry, it is a Dutch-
process cocoa powder treated with additional alkali to deepen the color and mellow the flavor even
more.
FRUITS AND NUTS
There are many fruits and nuts that can be added to baked goods to enhance their flavor and
provide a nice texture. Choose high-quality nuts, fruits, and fruit products.
Fresh Fruit
Fresh fruit is frequently used in a variety of baking recipes to add great flavor. With the excep-
tion of bananas, select fresh fruit that is fully ripe but not soft. Under ripe fruit will not have a good fla-
vor, while overripe fruit may turn mushy when baked and release too much juice, which can result in
soggy baked goods.
Citrus Fruit
Citrus juice and zest give baked goods a bright, fresh, tangy flavor. The outer, colored portion
of the citrus peel is known as the zest. This colored zest contains all of the flavorful citrus oils. The
white pith underneath the zest is very bitter and will cause baked goods to taste quite bitter and un-
pleasant.

Dried Fruit
Dried fruits, such as apricots, cranberries, raisins, and cherries, add incredible bursts of flavor to
baked goods. Choose dried fruit that is plump, tender, and soft .
Coconut
Coconut is a wonderful ingredient to add to many types of baked goods to give them a tropical
flair.
Nuts
Nuts add a tantalizing crunchy texture and delightful flavor to baked goods. Each type of nut
has its own characteristics and unique taste.
EXTRACTS AND FLAVORINGS

There are a number of extracts and flavorings that can be used in baking. Whenever available,
use pure extracts, as these are made from the essence of the ingredient and have the best, cleanest
flavor. They will make your baked goods taste wonderful. Imitation flavorings just can’t compare to the
real thing and can sometimes leave an artificial aftertaste.
Vanilla Extract
The only edible fruit of the orchid plant, vanilla is the most labor intensive agricultural crop in the
world. It takes three years after planting before a vanilla vine blooms for the first time, and then the fruit
must mature for nine months before it can be harvested.
Almond Extract
After vanilla, almond is the most frequently used extract in baking. It is made from bitter al-
monds, not the sweet kind that we eat and add to baked goods. The oil from the almonds is processed
to destroy the prussic acid found in bitter almonds, and then combined with alcohol to create almond
extract.
Instant Espresso Powder

Instant espresso powder adds immense flavor to baked goods. Do you love coffee and want to
give your baked goods a rich coffee flavor? Instant espresso powder is the answer. It packs an intense
coffee taste without adding liquid. It is made by spray-drying brewed espresso, a concentrated coffee
made from darkly roasted coffee beans, and then processing it into very fine granules

SALT
Salt acts as a flavor enhancer in baked goods. It balances and intensifies the flavor of other in-
gredients in the dough or batter. Salt has a distinct flavor all its own, and too much salt can upset the
delicate flavor balance in the recipe and overpower the taste of the other ingredients. A small amount of
salt is frequently added to frostings to cut the sweetness of the confectioners’ sugar.
SPICES
Spices, such as cinnamon, ginger, and nutmeg, contribute a lot of flavor to baked goods. Be-
cause they are strong and can easily overpower the flavors of other ingredients, spices need to be used
with restraint, especially cloves. Too many cloves in a recipe can ruin the flavor of baked goods. The
flavor of spices deteriorates over time and exposure to heat and moisture will cause them to fade rapid-
ly. Buy spices in small quantities and use within one year for the best flavor.

Activity II
Directions: Read each question carefully. Choose the letter which corresponds to the correct
answer.
1. It balances and intensifies the flavor of other ingredients in the dough or batter.
A. Salt B. Spices C. Flour D. Cornstarch
2. This allows more surface area of the yeast to come in contact with the liquid in the recipe.
A. Rapid-Rising Yeast C. Instant Yeast
B. Active Dry Yeas D. Yeast
3. ____________ contribute important structure and texture to baked goods. Like flour, they help
bind the other ingredients together and give strength to batters and dough.
A. Dairy B. Egg C. Salt D. Milk
4. It contains both fat and proteins that help to build and support the structure and texture of baked
goods and give them a tender crumb.
A. Milk B. Spices C. Cornstarch D. Dairy
5. It has a tantalizing tang that adds great flavor and gives baked goods a very tender texture, mak-
ing it a favorite ingredient of many bakers.
A. Sour Cream C. Evaporated Milk
b. Sweetened Condensed Milk D. Buttermilk
6. _________is a bleached flour that contains significantly more “soft” or low-protein wheat than all-
purpose flour.
A. Bread Flour C. Cake Flour
B. All-Purpose Flour D. None of the above
7. It is made with high-protein wheat, which absorbs more liquid and gives breads their chewy tex-
ture.
A. Bread Flour C. Cake Flour
B. All-Purpose Flour D. None of the above
8. Made by extracting the juice from sugarcane or sugar beets and clarifying it to reduce impurities.
The juice is cooked down to concentrate it until sugar crystals form.
A. Granulated Sugar C. Baker’s Sugar
B. Superfine Sugar D. Brown Sugar
9. _________is a liquid sweetener, it doesn’t contain the necessary sugar particles to create friction
with the butter during the creaming process.

A. Honey C. Corn Syrup
B. Molasses D. Confectioners’ Sugar
10. It serves many functions in baking. It separates and evenly distributes the other ingredients through-
out the dough or batter, it binds all of the ingredients together, and it also contains starches that absorb
liquids and act as a thickener.
A. Oats C. Fats
B. Sugar D. Flour
11. It plays several key roles in baking. They influence flavor and color, add moisture to baked goods,
and help keep them fresh. It is also an important element in determining the texture of baked goods.
A. Flour C. Fats
B. Fats D. Sugar
12. It adds great flavor to all kinds of delicious baked goods. It also helps make them tender and provides
moisture that is essential during baking.
A. Butter C. Lard
B. Margarine D. Oil
13. _________ is a natural fat made from the rendered fat of a pig. Like shortening, it is essentially flavor-
less. It is a popular choice for making pastry as it produces very flaky pie crusts.
A. Oil C. Vegetable shortening
B. Lard D. Margarine
14. It adds wonderful flavor and a very tender texture to baked goods. It also makes a luxurious frosting
for cakes and cookies.
A. Cream Cheese C. Sour Cream
B. Cheese D. Buttermilk
15. _________ is a starchy substance extracted from dried cassava roots. It is commonly used for mak-
ing pudding and as thickener.
A. Cornstarch B. Yeast C. Tapioca D. Eggs

Activity III.
Direction: Answer the following:
Your work will be graded according to this Criteria. (Found in page 40)
1. Why is really important to know the different baking ingredients?

____________________________________________________________________________
_________________________________________________________________________________
_________________________________________________________________________________
_________________________________________________________________________________
_________________________________________________________________________________
_________________________________________________________________________________
_________________________________________________________________________________
______________________________________________.
2. Give at least 2 most important ingredient in baking? Explain why is it important.

_________________________________________________________________________________
_________________________________________________________________________________
_________________________________________________________________________________
_________________________________________________________________________________
_________________________________________________________________________________
_________________________________________________________________________________
_________________________________________________________________________________
_____________________________________________________.

Rubric
Criteria 5 3 1
vant ideas as


References:
Online:
https://ueat.utoronto.ca/baking-ingredients-function/
https://www.breadworld.com/education/baking-ingredients/
https://pelicanpub.com/content/9781455619559_BLUHp01.pdf

Lesson 4. BAKING TOOLS AND EQUIPMENT AND THEIR FUNCTIONS
““Silence and smile are two powerful tools. Smile is the way to solve many prob-
lems and silence is the way to avoid many problems”.
-www.inspirationalquotes.in
1.Identify the different baking tools and equipment.

2.Familiarize with the functions of baking tools and equipment.
3.Demonstrate their individual function functions.
Let’s Begin!
Activity I.
Direction: Match the item under the Column A with the items Column B by writing the appro-
priate lowercase letters on the blanks before the numbers.
Column A Column B
______1. Beaters A. used to remove bits of food on sides of the bowl.

______2. Rubber Scraper B. shaping dough and pastries
______3. Pastry Wheel C. used to measure ingredients for accurate measurements.
______4. Pastry or biscuit D. Used to cut dough when making pastries

cutters E. used in beating eggs or whipping cream
______5. Pastry brush F. used for greasing pans or surface of pastries and pastries.
We’re on our Way!

What is tool?
Any physical item that is used to achieve a goal but is not consumed during this process can be
defined as a tool. Informally speaking, it can also be used to describe a specific procedure with a specif-
ic purpose as well. The use of tools by human beings dates back million years. However, humans are
not the only creatures known to employ tools in their day to day life.
Tools are often also referred to as machine, apparatus, implements, instruments or utensils. The
knowledge of obtaining, constructing and using tools is known as technology. Anthropologists view the
usage of tools as an important step in the evolution of the mankind.

It is said that after humans evolved an opposable thumb that is useful for holding tools, the intelligence
of humans drastically increased as well.
Tools can perform a variety of functions such as cutting and chopping, moving, shaping, fas-
tening, guiding, enacting chemical changes, fastening, information and data manipulation, etc. There
can be specific tools designated for specific purposes whereas most tools can serve a combination of
uses.
What is Equipment?
The idea of equipment represents all sorts of machinery, functional devices or accessories which
serve an individual, household or a community purpose. Usually, a set of tools that are designated for a
specific task is known as equipment. This could be a small set of functional items in a finished product.
For example, equipment of a car may be alternators, absorbs, optical, electronic boxes, etc. Equipment
of a house may be appliances while equipment may also include all sorts of devices needed for a specif-
ic task.
Let's Dig Deeper!
From the start, the dough mixture was poured on a heated stones to bake it. Nowadays, there
are many kinds of baking tools and equipment out in the market that can be used and utilized in the
kitchen. Using these tools and equipment appropriately can lead each and everyone to be successful in
baking. Thus, proper handling and used must be observed in the use of different baking tools and equip-
ment.
Measuring cups – they are used to measure dry and liquid ingredients. It consist of two types namely :
a. Liquid measuring cup (graduated glass) - are sold individually and made from clear glass or
plastic, with measures indicated on the outside of the cup.
b. Dry measuring cup - allows you to fill the cup to the top and then "level off" or remove any
extra with a straight edge knife or metal spatula. Available in nested sets of 4 to 8 cups. Made of
metal or plastic, these cups do not have a pouring spout.
Measuring spoons – consist of a set of spoons with different sizes for measuring small quantities of
liquid or dry ingredients.
Cake Turntable - makes cake decorating easier in every step of the process, from leveling and
torting the cake layers and icing the layered cake to combing the sides of your cake and creating de-
tailed borders along the base and top edge sand icing work along the sides .

Decorating / Pastry tips are pointed metal or plastic tube connected to the opening of the pastry
bag and is used to form desired designs.
Pastry bag / Piping bag a funnel shaped container for icing or whipped cream
Rolling pin is used to flatten or roll the dough.
Pastry wheel / Pie cutter round blade knife used to cut dough when making pastries
Rubber scrapper is used to remove bits of food on sides of the bowl.
Palette knife is an extra long knife with an extremely flexible steel blade. It allows you to cleanly
turn over drop scones or biscuits, spread cream, icing and cake fillings and to smooth toppings for
baked dishes. Also known as spatula.
Cake stand with tier a round platform on a pedestal for displaying a cake with different levels.
Cake pillar provides an essential structural support for tiered cakes.
Sauce pan a small deep cooking pan with a handle.

Chopping board
A different chopping board is needed for each type of food that is used. This cuts down the
chance of contaminating one food with the bad bacteria of another.
a. GREEN - Working with and preparing vegetables and fruits should be done using a green
board.
b. WHITE - use these boards for dairy products.
Scale is used to measure ingredients for accurate measurements.
Grater is used to grate cheese, chocolate, and other fresh fruits.
Wooden Spoon – is also called mixing spoon which comes in various sizes suitable for differ-
ent types of mixing.
Beaters is used in beating eggs or whipping cream

Mixing bowl comes in graduated sizes and has sloping sides; used for mixing ingredients
Wire whisks is used to beat or whip egg whites or cream.
Muffin pan has formed cups for baking muffins and cup cakes
Loaf pan is used to bake loaf bread.

Loaf pan is used to bake loaf bread.
Round pan in a wide variety of sizes, including professional layer cake pans in heights from 1 to 4
inches.
Sheet pan a flat, rectangular metal pan used in an oven. It is often used for baking bread rolls,
pastries and flat products such as cookies, sheet cakes, swiss rolls and pizza
Flour sifter/ Strainer/sieve used to separate and break up clumps in dry ingredients such as flour,
as well as to aerate and combine them.
Double boiler a saucepan with a detachable upper compartment heated by boiling water in the
lower one.
Pastry brush is used for greasing pans or surface of pastries and pastries.
Timer is used to in timing baked products, the rising of yeast and to check the doneness of
cakes.
Electric Hand mixer For creaming , beating egg whites, mixing cake batters and icings.
Pastry or biscuit cutters For shaping dough and pastries
Pastry Blender This tool with a wooden handle and rounded steel blades is used to cut in short-
ening( solid fat) into flour to obtain flaky texture of pies and pastries.
Cooling rack For cooling cakes until ready for icings and frosting.
Wooden spoons For mixing batters. They come in different weights sizes and shape.

BAKING EQUIPMENTS
Ovens are the workhorses of the bakeshop and are essential for producing the bakery products.
Ovens are enclosed spaces in which food is heated, usually by hot air.
A. Deck Ovens are so called because the items to be baked either on sheet pans or in the
case of some bread freestanding are placed directly on the bottom, or deck of oven. This is also called
STACK OVEN because several may be stacked on top of one another. Breads are baked directly on the
floor of the oven and not in pans. Deck oven for baking bread are equipped with steam ejector.
B. Rack oven is a large oven into which entire racks full of sheet pans can be wheeled for
baking.
C. Mechanical oven The food is in motion while it bakes in this type of oven. The most
common types are a revolving oven, in which his mechanism is like that of a Ferris wheel. The mechani-
cal action eliminates the problem of hot spots or uneven baking because the mechanism rotates
throughout the oven. Because of its size it is especially used in high volume operations. It can also be
equipped with steam ejector. The heat source is located in the bottom, underneath the deck, or floor of
the oven.
D. Convection oven contains fans that circulate the air and distribute the heat rapidly
throughout.
E. Wood fired oven also known as PUGON is oven that uses wood for cooking foods.
Mixer A mixer with attachment is equipment which uses a gear -driven mechanism to rotate a set of
beaters in a bowl containing the food to be prepared. It automates the repetitive tasks of stirring, whisk-
ing or beating. When the beaters are replaced by a dough hook, a mixer may also be used to knead.
Upright freezer -used to freezer that is tall rather than wide; use lower the temperature and thus slow
down spoilage .
Mechanical dough cutter mechanical operated machine used to cut regular and uniform size of
dough. Cut of dough wary on the type of dough cutter.

Direction: Identify the following sentences. Write your answer in the space provided.
____________1. It is used to remove bits of food on sides of the bowl.
____________2. Equipment which uses a gear-driven mechanism to rotate a set of beaters
in a bowl containing the food to be prepared.
____________3. For creaming , beating egg whites, mixing cake batters and icings.
____________4. is used for greasing pans or surface of pastries and pastries.
____________5. For mixing batters. They come in different weights sizes and shape.
____________6. is an extra long knife with an extremely flexible steel blade.
____________7. For shaping dough and pastries.
____________8. For cooling cakes until ready for icings and frosting.
____________9. is used to grate cheese, chocolate, and other fresh fruits.
____________10. used to separate and break up lumps in dry ingredients .
____________11. round blade knife used to cut dough when making pastries or pies.
____________12. has formed cups for baking muffins and cup cakes.
____________13. are pointed metal or plastic tube connected to the opening of the pastry
bag and is used to form desired designs.
____________14.is used to measure ingredients for accurate measurements.
____________15.This tool with a wooden handle and rounded steel blades is used to cut
in shortening( solid fat) into flour to obtain flaky texture of pies and pastries.
____________16. used to bake loaf bread.
____________17. used to beat or whip egg whites or cream.
____________18. comes in graduated sizes and has sloping sides; used for mixing
ingredients.
____________19. is used to flatten or roll the dough.
____________20. a round platform on a pedestal for displaying a cake with different levels.

Activity III.
Direction: Answer the following:
Your work will be graded according to this Criteria. (Found in page 49 )
1. What is the difference between tools and equipment?

_____________________________________________________________________________
___________________________________________________________________________________
___________________________________________________________________________________
___________________________________________________________________________________
___________________________________________________________________________________
___________________________________________________________________________________
___________________________________________________________________________________
___________________________________________________________________________________
___________________________________________________________________________________
___________________________________________________________________________________
_______________________________________________________.
2. Why is it important to know the different functions of baking tools and equipment?
_____________________________________________________________________________
___________________________________________________________________________________
___________________________________________________________________________________
___________________________________________________________________________________
___________________________________________________________________________________
___________________________________________________________________________________
___________________________________________________________________________________
___________________________________________________________________________________
___________________________________________________________________________________
___________________________________________________________________________________
___________________________________________________________________________________
___________________________________________________________________________________
___________________________________________________________________________________
_____________________________________________________.

Rubric
Criteria 5 3 1
vant ideas as


References:
Online:
https://www.slideshare.net/milhynne/lesson2-baking-tools-and-equipment-and-their-
functions
https://bakerbettie.com/essential-baking-equipment/
https://www.bhg.com/recipes/how-to/bake/essential-baking-tools/

Lesson 5. TECHNIQUES IN BAKING
"Coming together is the beginning .Keeping together is progress. Working together is success.”
-Henry Ford
1.Discuss the proper procedures in measuring ingredients.

2.Demonstrate the mixing method of batters and dough.
3.Value the correct way of measuring ingredients and mixing method.
Let’s Begin!
Activity 1. Fill in the blanks with the correct answer. Choose your answer from the words listed below.
Sifting knife wooden kneading

spatula lumps rubbing gluten
1. ___________ is not necessary before measuring white sugar unless it is lumpy.
2. Remove ___________ in the milk by stirring.
3. Level the measurement with the use of _____________ or _____________.
4. ____________ one or two ingredients against a bowl, using a ____________.
5. ____________ used in dough making, consists of pressing, folding and stretching of the dough to de-
velop the desired formation of ______________.
We’re on our Way!
HOW TO MEASURE INGRIDIENTS CORRECTLY
A. FLOUR
Sift the flour then scoop it to fill the measuring cup until it overflows. Do not shake
the measuring cup but level the flour with the spatula or the edge of a knife.

B. SUGAR
White Sugar– Sifting is not necessary before measuring whit sugar, unless it is lumpy.
Fill the measuring cup or scoop the sugar until the measuring cup over flows.
Brown Sugar- Check if the sugar is lumpy before measuring. Roll out the lumps.
Remove the dirt. Pack into the measuring cup compactly until the sugar follows the shape of the
cup when inverted. Level the measurement with the use of a spatula or a knife.
C. POWDERED FOOD (BAKING POWDER AND BAKING SODA)

Remove the lumps in the powder by stirring. Dip the measuring spoon into the powder
and fill the cup until it overflows. Level the powdered food with the straight edge of a knife or a
spatula.
D. SHORTENING
Solid Fats– Fill the measuring cup with the shortening while pressing until it is full. Level
the fat in the cup with the straight edge of a knife or a spatula.
Liquid Fats (Oil)– Pour oil into the glass measuring cup. Check if the liquid is correctly
measured by filling the cup up to the measuring mark. Do not lift the measuring cup while
measuring in order to make sure that measurement is accurate.
E. MILK
Liquid Form– Pour milk into the measuring cup preferably made of glass. Check if
measurement is correct by filling the cup up to the measuring mark. Do not lift the cup while
measuring.
Powdered Milk– Remove lumps in the milk by stirring. Scoop lightly to fill the measuring cup
without shaking until it overflows. Use the spatula or the straight edge of a knife to level the
measurement.
Let's Dig Deeper!
MIXING METHODS OF BATTER AND DOUGH
The correct mixing method of batter and dough is one of the key to success baking. Beginner in
baking should learn various techniques of mixing.

MIXING METHODS OF BATTER AND DOUGH
The correct mixing method of batter and dough is one of the key to success baking. Be-
ginner in baking should learn various techniques of mixing.
1. Creaming– rubbing one or two ingredients against a bowl, using a wooden spoon or elec-
tric mixer to make the mixture soft and fluffy.
2. Cutting in– mixing fat with flour, using two knifes or a pastry blender, fat is cut into small
pieces and coated with flour as in pastry and biscuit making.
3. Folding- usually applied in cookie and cake making, this consist of working on two ingredi-
ents very gently to retain air in the mix. It requires delicately textured mixture such as beat-
en egg whites to be well folded and to avoid reduction of mixture. An electric mixer or rub-
ber scraper may be used for this purpose.
4. Cut and Fold– a combination of two motions, such as cutting vertically through the mixture
and turning over by gliding the spoon or rubber scraper across the bottom of a mixing bowl
at each turn.
5. Beating– a method of introducing air in the mixture thru mechanical agitation with the use
of electric mixer, wire whip or fork.
6. Kneading– used in dough making, consist of pressing, folding and stretching of the dough
to develop the desired formation of gluten.
7. Stirring– continuous rotation through a mixture until the ingredients are thoroughly mixed or
combined.
8. Whipping– a form of beating s in beating eggs or cream to fill the mixture with air and make
this light and fluffy.
9. Sifting– separating course particles in the ingredient by passing this through a sieve or a
sifter and in the process, incorporating air. Sifting also makes the batter lighter with the use
of electric mixer, wire whip or fork.
WAYS OF MAKING THE BATTER MIXTURE LIGHTER
There are various ways of making the batter mixture lighter as follows:
1. Sift dry ingredients very well. Sifting affects the weight of the batter mixture. Ingredients are
to be sifted evenly to produce a light batter mixture.
2. Use quality ingredients. Old flour will make the batter mixture heavy.
3. Use the right proportion of eggs. Small size of eggs instead of the specified size

in the recipe decreases the amount of needed liquid. It is also important to use eggs at room
temperature to achieve a lighter batter mixture.
4. Practice correct and sufficient mixing. Over mixing produces tough baked products.
Activity II
I. DIRECTION: Identify the correct mixing method used. Write your answers before the number.
_______________1. Mixing fat with flour, using two knifes or a pastry blender, fat is cut into small
pieces and coated with flour as in pastry and biscuit making.
_______________2. A method used to incorporate air in the mixture thru mechanical agitation using
an electric mixer, a wire whip or fork.
_______________3. Continuous rotation through a mixture until the ingredients are thoroughly mixed
or combined.
_______________4. Rubbing one or two ingredients against a bowl, using a wooden spoon .
_______________5. A combination of two motions, such as cutting vertically through the mixture and
turning over by gliding the spoon or rubber scraper across the bottom of a mixing bowl at each turn.

Activity III. DIRECTION: Answer the following question.
1. Why should a beginner in baking know the various techniques in mixing batter and dough?
_____________________________________________________________________
__________________________________________________________________________
__________________________________________________________________________
__________________________________________________________________________
__________________________________________________________________________
__________________________________________________________________________
__________________________________________________________________________

__________________________________________________________________________
__________________________________________________________________________
__________________________________________________________________________
__________________________________________________.
2. What are the proper ways of measuring milk and other liquid ingredients?
_____________________________________________________________________
__________________________________________________________________________
__________________________________________________________________________
__________________________________________________________________________
__________________________________________________________________________
__________________________________________________________________________
__________________________________________________________________________
3. Enumerate ways of making the batter mixture lighter.

_____________________________________________________________________
__________________________________________________________________________
__________________________________________________________________________
__________________________________________________________________________
__________________________________________________________________________
__________________________________________________________________________
____________________________________________.

References:
Offline:
1. Home Economics III
Online:
https://www.rhodesquality.com/recipe-roundups/baking-techniques/
https://www.kingarthurbaking.com/learn/resources/baking-tips-techniques

NAME :Ramon Jay O. Bou
E-MAIL ADDRESS :ramonjay.bou@yahoo.com
FB ACCOUNT :Ramon Jay Orillaneda Bou
CONTACT NUMBER :09109867064
CONSULTATION :TTH 10:00-11:30 am
MODE OF TACHING/LEARNING DELIVERY: Offline: Modular

TOOLS/FLATFORM: Online: FB/Messenger

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Republic of the Philippines

Surigao del Sur State University

RAMON JAY O. BOU

CHAPTER I: PRINCIPLES INVOLVED IN BAKING

- BAKING MEASUREMENT ABBREVIATIONS

-GOOD KITCHEN AND LABORATORY PRACTICES

-BAKING TOOLS AND EQUIPMENT AND THEIR FUNCTIONS

CHAPTER II: COOKIES

-THINGS TO CONSIDER IN BAKING COOKIES

-CAUSES OF POOR-QUALITY COOKIES

CHAPTER III: CAKES AND ICINGS

-GUIDELINES IN BAKING CAKE

-STAGES OF WHIPPED OF EGG WHITES

FSM 104 BASIC BAKINGRAMON JAY O. BOU I

FSM 104 BASIC BAKINGRAMON JAY O. BOU II

THE WORKS FROM INTERNET SOURCES,

MANUALS, AND BOOKS FROM DIFFERENT

AUTHORS AND WILL BE USED FOR EDUCA-

TIONAL PURPOSES ONLY.

DUE RECOGNITION IS GIVEN TO THE

AUTHORS WHO ARE THE SOURCE OF

SOME PARTS FOUND IN THIS MODULE. THE

COMPLIER/OWNER DOES NOT COPYRIGHT

ANY PART TAKEN FROM OTHER SOURCES.

FSM 104 BASIC BAKINGRAMON JAY O. BOU III

A. MODULE ICONS/HOW TO USE THE MODULE

This reveals the learning outcomes

This is the activity portion leading to

This leads the students to analyze

This is the abstraction part to make

This checks on how much the learners

These are enrichment activities which

FSM 104 BASIC BAKINGRAMON JAY O. BOU IV

8:00-9:00 GE-US Understanding the Self

10:00-11:00 GE-US Understanding the Self

1:00-2:00 FSM 103 Meal Management

2:00-3:00 GE-US Understanding the Self

4:00-5:00 TIC 2 Introduction to AFA

7:30-8:30 FSM 104 Basic Baking

8:30-10:00 TIC 8 Teaching Common Competencies in AFA

10:00-10:30 GE-AA Art appreciation

1:00-2:30 GE-AA Art appreciation

2:30-4:00 TIC/TEC 1 Home Economics Literacy

a. Fully answered module

FSM 104 BASIC BAKINGRAMON JAY O. BOU V

1. Academic honesty is expected to students enrolled in this course. Cheating on

2. All activities within each module are required.

Major Exams - 40%

Class Standing - 40%

FSM 104 BASIC BAKINGRAMON JAY O. BOU VI

COURSE CODE : FSM 104

COURSE UNIT : 3 units

COURSE HOURS : 3 hours/week

FSM 104 BASIC BAKINGRAMON JAY O. BOU VII

measures to recipes conversions

. 2.1 interpret recipes and understand the purpose and organization of a

recipe without error

. 2.3 demonstrate proper storage techniques for all baked products.

3.1. develop in the student’s appreciation of the value of baking.

3.2.evaluate the quality of presentations of baked goods and desserts.

FSM 104 BASIC BAKINGRAMON JAY O. BOU VIII

PRINCIPLES INVOLVED IN BAKING

- BAKING MEASUREMENT ABBREVIATIONS