Im Fundamentals of Baking

CHAPTER 1
HISTORICAL BACKGROUND
LEARNING OUTCOMES
LO 1. Recollect historical background of baking industry;

LO 2. Identify each contribution of evolution period in baking industry;
PERFORMANCE STANDARDS
1. Historical background is being explained.

2. Contributions of evolution period in baking industry are being identified.
DISCUSSION
THE HISTORY OF BAKING

Baking is as old as human existence. Since then, grains have dominated the
human diet. Grains have been the most important staple food in the human diet since pre-
historic times.
Baking is:
 The term baking means the use of heat in an oven to convert flour, water, yeast,
sugar and such, into baked goods.
 Baking is a way of preparing food by the process of conduction, generally in a
closed oven.
 Baking pastries are a little more complicated because everything is measure to the
exact amount needed no more or less. Cooking is much more different. Sometime
it isn’t measure just added by eye or to the taste.
Early Centuries
 Because of the lack of cooking utensil, it is probable that one of the earliest grain
preparations was made by toasting wild grains, pounding them to a meal between
hallowed-stones. Then, mixing the coarse meal to a paste with water.
 Paste mixture was laid on a heated flat stone.
 Beginning of unleavened bread / flat-breads.
Royal Egyptians
 A grain paste left to stand for a period of time eventually collects wild yeasts and
begins to ferment. This happened when a baker was frightened to lose his job due
to forgotten dough.
 Beginning of leavened breads.
 Bakers learned to control yeast in accuracy.
BACHELOR OF SCIENCE IN HOME ECONOMICS – FPE 1

Ancient Greeks
 Ancient Greeks uses enclosed ovens, heated by wood fires

 500-600 Years BCE
 People took turns baking their bread in a large communal oven.
Roman Empire
 Several centuries later, ancient Rome saw the first mass production of breads.
 Baking profession started
 Many of the products made by the professional bakers contain quantities of honey
and oil (pastries).
 Inevitably Greek culture influenced the Roman Empire; bakery know-how was
transformed and really flourished.
 During the fourth century A.D., evidence also emerges of the first pastry-cook’s
association or “pastillarium” in those times nomenclature
 Collapse of the Roman Empire – disappear
Middle Age
 Later part of the Middle Ages – reappear

 Baking and pastry chefs in France, form guilds in order to protect and promote
their art. (organization)
America 1492
 Sparked a revolution in pastry making

 Sugar and cocoa, brought from the New World, were available for the first time
 Up until this time, the only significant sweetener is honey.
 Many new recipes were developed.
 Baking industry arrived with the Jamestown Colonist.
French Revolution 1789
 bread bakers and pastry chefs, who had been servants of royalty, to start
independent businesses
 The French are responsible for making several pastry dough’s
 They are the ones who created Puff Pastry which is flour and water dough that has
butter in between every layer.
 Many of the pastries that we still enjoy were develop first in the 19th century.
Marie Antoine Careme (1784-1833)
 Most famous chef from Paris.

 His spectacular constructions of sugar and pastry earned him great fame
 He elevated the jobs of cook and pastry chef to respected professions
 Le Patisserie Royal, Careme’s book, was one of the first systematic explanations
of the pastry chef’s art.
17th and 18th Centuries
 There was a definite split between bread bakers and pastry makers.
 First, the controlled use of yeast made bread baking a profession unto itself.
 Second, pastry and bread making usually required different oven temperatures.
Modern Time
 Advances in technology

 Sophisticated ovens and some bakery equipment and gadgets.
 Trends changes rapidly to cope with increasing demand of time.
 Baking enthusiasts devote their time ti uplift and refine their craft.
THE EVOLUTION OF BAKING INDUSTRY IN THE PHILIPPINES
Early 17TH Century
 Wheat arrived
 Spanish missionaries introduced the cultivation of wheat intended for making
Eucharistic hosts.
 Baked flattened bread.
Time of the Chinese Traders
 Wheat consumption was evident.

 Baking technology was primordial.
 Later, wheat was grown in the Philippines but the plantation did not prosper.
American Occupation
 Philippines were importing flour from the United States.

 Importation continued until 1958 when the first Philippine flour mill began its
operation.
 Monopolized the wheat market.
Early 1960s
 Quality of baked products was not conducive to increase consumption due to the
outmoded pastry arts technique.
Today
 Progress of baking industry provides job opportunities for Filipinos and helps the
Philippine economy.

Direction: Read the following statement carefully. Choose the letter of the correct
answer. Write your answer on the space provided. (2 pts. each)
_____ 1. This is the first born bread.

a. Flat bread b. Leavened bread c. Fita Bread
_____ 2. In what period the public bakeries mushroomed?

a. American Period b. Middle Age c. French Revolution
_____ 3. The importation of wheat flour continued until when?

a. 1492 b. 1958 c. 1789
_____ 4. He wrote the famous book La Pattisseir Royal.

a. Marry Antoine Carem b. Marie Antonie Careme c. Marie Antoine
Careme
_____ 5. This period many new recipes were developed due to abundance of ingredients.
a. American Period b. Middle Age c. French Revolution
_____ 6. Before this is the only sweetener used by the Pastry Chef.
a. Sugar b. Honey c. Molasses
_____ 7. He permitted those who were engaged in the baking industry to form an
organization to
protect and improved their baking profession.
a. King of Egypt b. King of France c. King of Spain
_____ 8. Introduced the cultivation of Wheat in the Philippines.

a. Egypt b. France c. Spain
_____ 9. Oil and honey is used to make this baked product.

a. Pastries b. Goodies c. Breads
_____ 10. Major contribution of Royal Egyptian to baking industry.

a. Flat bread b. Leavened bread c. Fita Bread

CHAPTER 2
1. BASIC
KNOWLEDGE
LEARNING OUTCOMES
LO 1. Identify Sanitation and safety rules;

LO 2. Maintain Good Grooming and Working Habits;
LO 3. Perform Hand Washing, Basic Kitchen Habits and Safety precautions
while cooking;
LO 4. Apply safety awareness and food sanitation;
1. Sanitation and safety rules are being explained.

2. Good grooming and working habits are being identified based on the
laboratory requirements.
3. Hand washing and kitchen safety precautions are applied.
4. Sanitation awareness and safety rules are being identified, evaluated,
controlled and maintained.
DISCUSSION
SANITATION AND SAFETY RULES
A. Preparing Oneself to Start

1. Always wash your hands with soap before working.
2. Wear clean and pressed chef uniform.
3. Wear hairnet to cover the hair and prevent strands from falling.
4. Always keep fingernails short and clean; no nail polish.
5. No use of jewelry while working in the pastry kitchen.
B. Always Keep the Food Clean

1. Avoid handling food when your hands are wounded or infected.
2. Do not sneeze or cough inside the pastry kitchen.
3. Discard any food fallen on the floor or touched any unclean surface.
4. Use personal spoon or fork for food tasting.
5. Minimize hand contact with the food ingredients.

6. Immediately segregate all waste materials and put them into designated on the
trashcans.
7. Do not store food ingredients under possible point of contamination.
8. Check utensils and ingredients for foreign objects during food preparation.
9. Keep all ingredients’ containers tightly covered to prevent entry of insects.
10. Clean ingredients container every time it gets empty or at least once in every three
weeks.
C. Tools and Utensils Must be Clean

1. Wash baking tools immediately after use to ensure easier job.
2. Sanitize the utensils as much as possible.
3. Use dry and clean cloth to wipe utensils.
4. Always store baking tools clean, dry, and in good condition.
5. Arrange pans and others upside down when storing them.
6. Clean and dry wire whip and mixing bowl before storage.
D. Keep the Pastry Kitchen Clean

1. Do not comb hair or apply make-up while doing the task.
2. Do not leave your personal belonging in the working area.
3. Do not sit on the equipment and working table.
4. Avoid chewing and eating inside the pastry kitchen.
5. After utensils and baking pans are washed, scrub the sink all over with soap and
sanitized solution.
E. Washing Pots and Pans Properly

1. Soak soiled pans and utensils immediately after use. Hot water helps, soften the
grease.
2. Use plastic brush or scotch pad to removed burned food.
3. Scrub the baking pan well enough and rinse in hot water.
4. Dry off baking pan to avoid water marks.
5. Store baking pans upside down in clean shelves.
F. Fall prevention practices

1. If you spill anything wipe it out.
2. If you drop anything pick it up.
3. Keep the floor clean and dry.
4. Always watch your step.
5. Walk, don’t run.
6. Remove all aisle obstruction.
G. Burn prevention
1. Wear your chef uniform properly.
2. Warn people about hot oven.
3. Always assume baking pan is hot; use oven mitt.
4. Use wooden paddle to get out baking pan.
H. Fire prevention
1. Keep a supply of salt or baking soda handy to put out small fire.
2. Know where fire extinguishers are located.
3. Be sure to fire off the oven after use.

4. Report defective oven immediately.
Direction: Read the following statement carefully. Choose the letter of the correct answer. Write
your answer on the space provided. (2 pts. each)
_____ 1. Common kitchen ingredients used to put out small fire.

a. Oil or lard b. salt or baking soda c. water
_____ 2. Used to cover the hair and prevent strands from falling.
a. Hairnet b. Apron c. Neckerchief
_____ 3. Used to protect clothes from dirt.

a. Hairnet b. Apron c. Neckerchief
_____ 4. Best shoes to wear during kitchen laboratory.

a. Rubber shoes b. Leather shoes c. Clog shoes
_____ 5. This is an example of fall prevention practices.

a. Walk, don’t run b. Wash hands properly c. Wear oven mitts
_____ 6. This is an example of burn prevention.

a. Walk, don’t run b. Wash hands properly c. Wear oven mitts
_____ 7. This is used in food tasting.

a. Gloves b. Personal spoon/fork c. Plastic plates
_____ 8. This is the only jewelry allowed to wear inside the kitchen.
a. Necklace b. Earrings c. Wedding ring
_____ 9. Clean ingredients container every time it gets empty or at least once in what?
a. Every one month b. Every week c. Every three weeks
_____ 10. This is an example of preparing oneself to start.

a. Keep fingernails short b. Always watch your step c. Avoid chewing

2. BAKING TOOLS AND
EQUIPMENT
LEARNING OUTCOMES
LO 1. Classify baking tools and equipment;

LO 2. Describe the use and purpose of baking tools and equipment;
LO 3. Perform proper use and handling of baking tools and equipment; and
LO 4. Apply proper care and maintenance for baking tools and equipment.
1. Baking tools and equipment are being explained.

2. Use and purpose of baking tools and equipment are being identified based on
the laboratory requirements.
3. Proper use and handling of baking tools and equipment are applied based on
the laboratory requirements.
4. Proper care and maintenance are being identified, evaluated, controlled and
maintained.
DISCUSSION
BAKING TOOLS AND EQUIPMENT
1. Rolling Pin – cylinder used to roll out the dough, it can be

made of wood, marble, or thermo plastic.
2. Wire whisk/whip – tool with stainless wires which are

looped and gathered at the handle and used for whipping
the ingredients to blend well.
3. Wooden spoon – paddle shape spoon made from light

wood. It is used for mixing as do not conduct heat and
discolor mixtures through prolong stirring.
4. Spring form pan – baking pan with detachable bottom

for easy removal of the baked product, be it around or a
rectangular shape.

5. Tart pan – pan with fluted slopping sides and hole at the
bottom for taking away the baked tart easily.
6. Wire/cake rack – cooling rack with cris-crossed heavy

wires used to allow baked item to cool faster. Since most
of the baked products needs cooling down period.
7. Cookie scooper - small ice cream scooper that has a

spring action for quick releases of cookie dough in equal
portion.
8. Steel Spatula – palette knife with a long narrow steel use

to iced and decorates cakes. It has many other petty usage
and which comes in different sizes.
9. Angular Spatula – elongated offset spatula is a flexible

tool used for easier icing the side of the cake. It has an
angled blade and narrow width that ideally suits for
frosting.
10. Cake Comb – an icing comb in triangular shape with a

saw-toothed edge for texturing icing used to decorate cake
surface.
11. Dough Scrapper – bench scrapper is a rectangular piece

of wood used to cut or divide dough into small sizes.
Stainless and plastic materials are also available.
12. Hand Mixer – kitchen gadget that electronically operated

to remove lumps and blend mixture thoroughly.
13. Rubber Scrapper – pliable rubber used for scrapping out

the batter content of a mixing bowl. Sometimes it calls
rubber spatula.
14. Drum Sieve – stainless steel with fine screen in a round

frame used for sitting dry ingredients.
15. Strainer – long handle bowl shaped with a fine screen

that used to sift baking ingredients.
16. Cake tester – skewer like stainless steel wire used to test
doneness by inserting it in the cake butter when it comes
out clean, then the product is baked enough.
17. Ramekin – round ceramic dish usually used in cooking

flans, brulees, and suffles. Sometimes it is called suffle

dish.
18. Cake server – wide triangular stainless steel with handle

for pulling out the piece of cake easily.
19. Cake leveler – cake saw with serrated blade that slices the
cakes into layers in putting filling inside and makes the
layers uniformly divided.
20. Bake-even Strip – innovative way to bake moist cake. Put

the damped band strip wrapped around the pan before
baking to avoid burnt side.
21. Candy Thermometer – instrument that registers

temperature and that indicate the stages of cooking sugar.
22. Cookie Sheet – baking sheet is a metal flat tray used in

baking cookies and other products.
23. Heavy Duty Electric Mixer – workhorse appliance in the

pastry kitchen. It consist of mixing bowl and tree
attachments: paddle, balloon whip, and dough hook which
can be used in different speed.
24. Double Boiler – set of sauce pan placed one on top of the
other. The bottom pan in half-filled with water while the
mixture to be cooked is placed on the top of the pan.
25. Bread Knife – knife with serrated blade used to cut bread
or cake in order to have a smooth surface without
deforming and no crumbling effect.
26. Oven Thermometer – used to measure oven temperature

accurately that is called upon in the recipe of the particular
baked products.
27. Pastry Brush – nylon bristle used to brush melted butter,

egg wash, and glaze into the baked products.
28. Cake Rotator – revolving cake stand or turn table use to

hold cake for easy frosting and decorating as it rolls in full
circle.
29. Pastry Bag – icing bag made of flexible polycetin cloth

and has a triangular shape with a hole at the tip in
placement of pastry tip. There is also disposable plastic
piping bag or paper cone that can be used for small
amount of icing.
30. Pastry Tip – stainless icing tube attached in pastry bag to

pipe out different icing designs and to create an eye

appealing cake.
31. Pastry Cloth – canvass cloth that promotes even rolling

without sticking the pastry dough. Muslin cloth can also
be used.
32. Grater – tool which is essential for grating citrus zests,

chocolates, cheese and other ingredients.
33. Mixing Bowl – used for mixing ingredients that comes in

different sizes.
34. Pastry Blender – hand tool with rounded steel cutters on

the bottom. It is used to incorporate shortening into flour
in making pie crust.
35. Measuring Spoon – set of spoon used to measure small

amount of baking ingredients.
36. Measuring Cup – set of cups used in measuring dry

ingredients and comes in stainless, aluminum, or plastic
materials.
37. Measuring Cup for Liquid – glass or plastic measuring

cup which resemble to small pitcher used in measuring
liquid ingredients.
38. Weighing Scale – kitchen weighing device that gives

accurate accurate measurement or ingredients to prevent
baking miseries. Digital weighing scale is the best to used.
39. Round Pan – circle shape baking tin with different

diameter and height used for all types of cakes.
40. Rectangular Pan – baking tin with different sizes to

choose from, this is used for baking and roasting.
41. Tube Pan – tall round tin with tube at the middle, with
removable bottom part. This is used for angel food cake or
chiffon cake.
42. Jelly Roll Pan – shallow rectangular pan made of metal

that is used for roll cakes.
43. Square Pan - used for all types of batter mixture which
comes in different sizes to fit your needs.
44. Pie Plate – round tin with slanted side that is used for all
types of pies. Some are made from oven proof glass.

45. Cookie Cutter – metal or plastic with different shapes
and sizes used to cut cookies and biscuits dough to make
fancy design.
46. Bundt Pan – tube pan with a scalloped shape side, and
look like gelatin molder.
47. Rotary Peeler – a vegetable peeler which makes

chocolate shavings or chocolate curls used to decorate
cakes.
48. Muffin Pan – aluminum pan with 6 or 12 holes per pan,

used for muffins, cupcakes and tartlets.
49. Loaf Pan – small rectangular pan used for quick breads
and fruit cakes which comes in different sizes.
50. Pastry Wheel – cutting device use to divide the dough

into strips or use as pizza cutter.
51. Dough Brush – made of natural bristle use to remove the

excess flour dusted in the dough.
52. Kitchen Timer – alarm gadget use to remind the baker if

the product is already done through time setting.
53. Oven Mitt – heat proof gloves with an elbow length to

protect hands from burnt when getting hot pans from the
oven.
54. Baker’s Peel – wooden paddle like tool with flat handle
and use to remove breads and pizza inside the deck oven.
55. Blender – electric gadget used to blend food items like

fruits, vegetables, potatoes, to make a puree consistency.
_____ 1. Is a rectangular piece of wood used to cut dough into small sizes.

a. Dough Scrapper b. Angular Spatula c. Bread Knife
_____ 2. Is a flexible tool used for easier icing the side of the cake.
a. Dough Scrapper b. Angular Spatula c. Bread Knife
_____ 3. Cutting device use to divide the dough into strips.

a. Cookie Cutter b. Pastry Wheel c. Baker’s Peel
_____ 4. Use to remove breads and pizza inside the deck oven.
_____ 5. Metal or plastic with different shapes and sizes used to cut cookies and biscuits
dough to
make fancy design.
_____ 6. Stainless steel with fine screen in a round frame used for sifting dry ingredients.
a. Strainer b. Drum Sieve c. Spring form
pan
_____ 7. Bowl-shaped with fine screen that used to sift baking ingredients.
a. Strainer b. Drum Sieve c. Spring form
pan
_____ 8. Baking tin with diameter and height used for all types of cakes.
a. Tube Pan b. Square Pan c. Round Pan
_____ 9. Used to blend food items, to make a puree consistency.

a. Pastry Blender b. Spoon c. Blender
_____ 10. It is used to incorporate shortening into flour in making pie crust
a. Pastry Blender b. Spoon c. Blender
CHAPTER 3
1. BAKING
INFORMATION
LEARNING OUTCOMES
LO 1. Identify different baking terminologies;

LO 2. Describe baking terminologies; and
LO 3. Apply baking terminologies during kitchen laboratory.
1. Baking terminologies are being explained.

2. Baking terminologies are being identified based on the laboratory
requirements.
3. Baking terminologies are being identified, applied, evaluated, controlled and
maintained.
DISCUSSION
BAKING TERMINOLOGIES
1. Age – to keep the food with alcoholic ingredients at a given time to make it more
flavourful.
2. Alternately Add – to add a little of dry ingredients into the batter first then a little
of the liquid ingredients before beating, repeat the process until mixture become
smooth.
3. Baine Marie – to place baking pan in a bigger pan half filled with water and
submerge it then bake, so that it will cook gently without drying the product
because steam moderates the temperatures.
4. Bake – to cook inside an oven or any oven type appliances.
5. Blend – to mix two or more ingredients until having homogeneous mixture.
6. Blind Baking – to pre-bake the pie crust without filling, putting ceramic weight
or baking beans on top in order to keep it in shape and to avoid blistering.
7. Coat the Back of the Spoon – to cook the mixture thick enough to coat the back
of the spoon consistency.
8. Cream – to blend sugar and shortening until smooth and fluffy, using electric
mixer can shorten the time and make it easier to do the task.
9. Cut-in – to distribute shortening in flour particles until pea-size crumbs are
obtained. This may be done using pastry blender, tines of forks or two knives.
Rub-in by the use of hands and pulse-in by using food processor.

10. Docking – to prick on unbaked pie crust using fork before baking, so that the
steam will escape and prevent ballooning.
11. Double Panning – to bake with underlining baking sheet or using double baking
sheet to keep away from burnt products.
12. Dredge – to coat the surface of the food with dry ingredients like flour, nuts, and
grated coconut or chocolates.
13. Flush Heat – to put a tin of water inside the oven while pre-heating, when water
boils the steam circulates. This technique use to regulate oven temperature.
14. Flute – to crimp the edge of the pie crust and make decorative design.
15. Foaming – to aerate egg whites rapidly to incorporate air cells and to form
texture.
16. Fold-in – to mix egg yolk mixture to egg white mixture, using rubber scrapper
cut-down at the center of the bowl, then go through the bottom and up to the
surface while frequently turning the bowl.
17. Glace – to with coat with icing like sugar glace.
18. Glaze – to cover with thin sugar syrup to make the surface shinny.
19. Grease – to brush the baking pan with shortening to prevent finished product
from sticking.
20. Grease and Flour – to brush the baking pan with shortening before dusting it
with flour, shake-off and discard the excess flour.
21. Grease and Line – to brush the baking pan with shortening before it is lined with
wax paper for easy removal of baked cake.
22. Knead – to work the dough by hands with pressing and stretching motion in order
to develop the gluten formation and to make it pliable and elastic.
23. Let-rise – to allow fermentation and leavened yeast dough until double in bulk.
24. Make a Well – to make a hole at the center of the dry ingredients.
25. Melt – to dissolve butter, marganize or chocolate by means of heat using double
boiler.
26. Misting – to spray the bread, coating with water before baking to form crisp crust.
27. Mix – to combine ingredients in any way that affects a distribution.
28. Oven Spring – to rapidly accelerate the size of yeast bread in the first five
minutes inside the oven. This is due to the formation and expansion of trapped air
pockets caused by extreme heat.
29. Par-bake – to bake partially or half bake.
30. Pipe out – to squeeze out or bagged out the mixture from pastry bag.
31. Pre-bake – to bake a pie crust without filling.
32. Pre-heat – to fire in the oven prior in baking to prepare the required heat.
33. Punch down – to flatten leavened dough using the hand to break down large air
pockets and releases excess gas and alcoholic aroma.
34. Scald – to heat near to the boiling point.

35. Score – to cut or slash with sharp knife the top of bread to allow expansion and
create design.
36. Sheet out – to place the dough the baking pan.
37. Stir-in – to put other ingredients to first mixture.
38. Until done – to test if the cake is already baked, when a cake tester or a skewer
inserted at the center and comes out clean.
39. Window test – to check the dough if the gluten is already developed.
40. Whip – to beat rapidly and aerate due to incorporation of air cells as in whipping
eggs whites to make meringue.

_____ 1. To spray the bread, coating with water before baking to form crisp crust.
a. Melt b. Misting c. Score
_____ 2. To heat near to the boiling point.

a. Scald b. Simmer c. Poach
_____ 3. To blend sugar and shortening until smooth and fluffy, using electric mixer can
shorten the time and make it easier to do the task.
a. Whip b. Mix c. Cream
_____ 4. To aerate egg whites rapidly to incorporate air cells and form texture.
a. Foaming b. Blend c. Cut-in
_____ 5.To beat rapidly and aerate due to incorporation of air cells as in whipping eggs
whites to make meringue.
a. Whip b. Mix c. Cream
_____ 6. To prick on unbaked pie crust using fork before baking, so that the steam will
escape and prevent ballooning.
a. Scald b. Docking c. Score
_____ 7. To coat the surface of the food with dry ingredients like flour, nuts, and grated
coconut or chocolates.
a. Grease b. Sheet out c. Dredge
_____ 8. To allow fermentation and leavened yeast dough until double in bulk.
a. Pipe-out b. Let-rise c. Age
_____ 9. To cover with thin sugar syrup to make the surface shinny.
a. Glace b. Grease c. Glaze
_____ 10. To mix two or more ingredients until having homogeneous mixture.
a. Foaming b. Blend c. Cut-in

3.2. WORKING WITH
CONVERSION
LEARNING OUTCOMES
LO 1. Identify Formula, Conversion and Baker’s Percentage;

LO 2. Execute Proper Measuring of Ingredients;
LO 3. Perform computation and conversion of baking ingredients prior to
cooking; and
LO 4. Apply proper techniques in measuring ingredients.
1. Formula, Conversion and Baker’s Percentage are being explained.

2. Proper Measuring of Ingredients are being identified based on the laboratory
requirements.
3. Computation and conversion of baking ingredients prior to cooking are
applied.
4. Proper techniques in measuring ingredients are being identified, evaluated,
DISCUSSION
FORMULA, CONVERSIONS AND BAKER’S PERCENTAGE
Yields are the amount produced by a formula expressed in total weight, volume or
number of units.
Weight. Refers to the mass or heaviness of a substance. It is expressed in terms such

as grams, ounces, pounds, kilograms and tons.
Volume. Refers to the space occupied by a substance. This is mathematically
expressed in terms such as cups, quarts, gallons, teaspoons, fluid ounces, bushels
and liters.
Count. Refers to the number of individual items.
Bakers. Generally talk about formulas rather than recipes.
Formula. Is a standard form term used throughout the industry for a bakeshop recipe.
Formulas rely only on weighing to ensure accurate measuring of ingredients.
 Measurement by weight is more accurate.
 Bakers’ term for weighing is scaling.
BACHELOR OF SCIENCE IN HOME ECONOMICS – Ms. Melissa SG. Vinas, 2016 18

Basic Unit:
 Gram – Weight
 Liter – Voume
 Meter – Length
 Celsius – Basic unit of Temperature
BAKER’S PERCENTAGES
 Express the amount of each ingredient used as a percentage of the amount of the
flour used.
Total Wgt. Of the Ingredients

Total Wgt. Of the Flour x 100% = % of ingredients
 FLOUR is always 100%

 If two kinds of flour is used, their total is 100%
Formula Yields
Ex. A formula calls for 20% sugar and you are using 10 pounds of flour. How
much sugar do you need?
20% = 0.20
10 lbs. x 0.20 = 2lbs. sugar
OVEN TEMPERATURE
Temperature ˚F Term Temperature ˚C
250-275 Very slow 120-135
300-325 Slow 150-165
350-375 Moderate 180-195
400-425 Hot 200-215
450-475 Very hot 230-245
500-525 Extremely hot 260-275

CONVERSION OF OVEN TEMPERATURE
To convert Fahrenheit to Celsius, To convert Celsius to Fahrenheit,

subtract 32 then multiply by 5/9. multiply by 5/9 then add 32.
Example : Convert 140 ˚F to Example : Convert 150 ˚C to

Celsius Fahrenheit
140 – 32 = 108 105 x 9 = 270

5
108 x 5 = 60˚C 270 + 32 = 302 ˚F
9
MEASUREMENT OF EQUIVALENCE
Measuremen Abbreviation Equivalent

t
Teaspoon tsp/t 5 ml or 5g
Tablespoon tbsp/T 3 tsp or 15g
Gill Gi ½ C or 125g
Cup C 16tbpe s aw
Pint Pt 2C
Quart Qt 2pt or 4C
Gallon Gal. 16C or 4qt
Milliliter MI 1g
Liter L 1000ml
Fliud ounce fl oz 2 tbsp
Gram G 1ml
Ounce Oz 28.50 g
Pound Lb 454 or 16 oz
Kilogram Kg 10000g or 2.2lb
Note: Abbreviations are always in singular
form regardless of whether the items is
singular or Plural
BASIC MEASUREMENT CONVERSION TABLE

T or tbsp. Tablespoon
t or tsp. Teaspoon
c Cup
pt Pint
qt Quart
L Liter
oz. Ounce
g Grams
G Gallon
lb Pound
kg Kilogram
C Celcius
F Fahrenheit

WEIGHT AND MEASUREMENT:
3 tsp. 1 tbsp.
4 tbsp. ¼ cup
5 tbsp. – 1tsp. 1/3 cup
8 tbsp. ½ cup
16 tbsp. 1 cup
2 cups 1 pint
4 cups 1 quart = 2 pints
2 quarts ½ gallon = 8 cups
1 ounce 28 grams = 8 cups
8 ounce 1 cup
EGG MATH:
5 whole eggs 1 cup
12 eggyolks 1 cup
8 egg white 1 cup
BUTTER OR MAGARINE:
1 pound 2 cups
½ pound 1 bar
1 stick 1 tbsp.
250 g. whipping cream 1 cup
1 cup sifted cake flour 1 cup – 2tbsp. sifted cake flour
1 cup whole milk ½ cup evaporated milk – ½ c. water
MEASURING INGREDIENTS
Acquiring an ample knowledge about oven temperature is crucial in baking.

Something in learning the details in exact measurement of ingredients is equally
important in achieving successful finished products.
I. Dry Ingredients
A. Flour and Sugar
1. Spoon ingredients into measuring cup until it is overflow.
2. Do not pack the ingredients inside the measuring cup.
3. Level off mound ingredients with steel spatula levelling with the top
edge of the measuring cup.
B. Brown Sugar
1. Spoon brown sugar into measuring cup, packed it down slightly with the
back of the spoon.
2. Overflow it, and then level off with steel spatula.
3. It should hold the shape of the cup when putting it into a mixing bowl.
C. Baking Powder, Baking Soda, Salt and Spices

1. Use measuring spoons to quantify small amounts of dry ingredients.
2. Immerse measuring spoon into the ingredient container and carry it up
fully loaded.
II. Liquid Ingredients

A. Water, Juice, Milk, Oil
1. Place the liquid measuring cup on a flat surface and look through the
measuring cup at an angle.
2. Bow down so the preferred mark on the measuring cup is at eye.
3. Gently pour over the liquid ingredient into the cup until it reaches the
mark for the specified quantity.
B. Honey, Maple, Molasses

1. Pour the syrup into spoon or cup to measure desired amount.
C. Extracts, Food Colors, Flavors

1. Use measuring spoon to quantify small amount of liquid ingredients.
2. Gently pour the ingredients into the correct spoon until it is filled.
III. Measuring Fats
A. Butter and Shortening

1. Just remember that 1 bar of butter is equal to 1 cup, and 1 stick of butter is
equal to ½ cup, so cut it into the desired measurement.
2. Shortening can be measured into dry measuring cup, packed it up to
ensure that there is no air space.

_____ 1. Refers to the mass or heaviness of a substance.

a. Weight b. Volume c. Count
_____ 2. Refers t the space occupied by a substance.

a. Weight b. Volume c. Count
_____ 3. 1 cup is equal to how many tablespoon?

a. 6 Tbsp b. 16 Tbsp c. 16 Tsp
_____ 4. 1 kilogram of pork is equal to how many pounds?

a. 2lb b. 20 lb c. 2.2 lb
_____ 5. 20 grams of ground pepper is equals t how many teaspoon?

a. 4 tsp b. 5 tsp c. 2 tsp
_____ 6. Convert 150 F to C.

a. 65.65 C b. 56.55 C c. 65.56 C
_____ 7. Convert 175 C to F

a. 315 F b. 347 F c. 374 F
_____ 8. 1 bar of frozen margarine is equal to _____?

a. 100 grams b. 10 Tbsp c. 1 C
_____ 9. Spoon the ingredients into measuring cup, packed it down with the back of the
spoon, overflow it, and then level off with spatula. This is the procedure for what
specific ingredients?
a. Brown Sugar b. White Sugar c. Powder
Sugar
_____ 10. Express the amount of each ingredient used as a percentage of the amount of
the flour used.
a. Bakers Percentage b. Formula c. Baker

3.3. RECIPE COSTING
LEARNING OUTCOMES
LO 1. Identify Formula, Conversion and Baker’s Percentage;

LO 2. Execute Proper Measuring of Ingredients;
LO 3. Perform computation and conversion of baking ingredients prior to
cooking; and
LO 4. Apply proper techniques in measuring ingredients.
1. Formula, Conversion and Baker’s Percentage are being explained.

2. Proper Measuring of Ingredients are being identified based on the laboratory
requirements.
3. Computation and conversion of baking ingredients prior to cooking are
applied.
4. Proper techniques in measuring ingredients are being identified, evaluated,
DISCUSSION
RECIPE COSTING
Is a process or activity of determining the amount of resources, in the form of

money, needed to produce a specific amount of product (yield) or specific amount of
serving portions. The recipe cost represents the amount of money spend on ingredients to
produce the product using a set standard.
1. Total Recipe Cost- this represent the total cost of all the ingredients needed in
producing the recipe yield.
2. Extension Cost- this is the total cost of each individual ingredient of the recipe
based on prevailing market prices and supplier’s quotations.
3. Unit Cost or Cost per Portion- this represents the cost of one serving portion of
a particular item to prepare.
Why do we need to cost recipe?

Recipe costing is a powerful planning and controlling tool in quantity and
institutional food production. It facilitates the different activities explained below.
1. Budgeting- knowing the amount of money required to prepare a dish, operations

can determine in advance its needed fund and plan for them. Recipe costing
provides the basis for determination of potential food cost, a necessary element in
determining eventually the potential profit of operations.
2. Control- the cost obtained using a recipe costing represents potential cost that
would be incurred if production follows set standards. A big difference between
the costs as determined by recipe costing and the actual cost incurred can be a
sign that production may not be following established standard operating
procedures. Recipe costing provides a means of comparing actual cost and ideal
or expected cost.
3. Determination of selling price- cost is still one of the primary basis for pricing.
It is important to determine the unit cost or cost per portion in order to set the
price of an item or a serving portion.
4. Maintaining profitability- cost are deductions from revenue and therefore
decreases profit levels, it is essential to watch them closely. The higher the food
cost, the lower the ability to produce profit. The goal of production would be try
to minimize expenses in order to maximize profit. This can be done by ensuring
the actual cost of producing a recipe costing.
What are the requisites to recipe costing?
1. Standard Recipe - only a recipe that has been tried and tested can be cost.
2. Price list- shows the current market price or price quotations for the ingredients
needed. The current market list, grocery list and purchase orders are used as the
source for this list. It is important to remember that the price list has to be updated
regularly as price fluctuations are common in the market.
3. Recipe Cost Worksheet- is a tool to record the cost of a certain recipe and thus
aid in calculating the total cost of s standardized recipe. It is a tabular worksheet
that aims to organize and make the costing easier to accomplish.
Recipe Cost Worksheet
File Number : _______________________

Recipe Name : _______________________
Yield : _______________________
Cost Date : _______________________
1 2 3 4 5 6
Ingredients Ouantity Quantity Purchase Cost Unit Extension
(AP) (EP) Price AP Cost
Total Recipe Cost 7

Cost per Portion/ Unit Cost 8

THE RECIPE COSTING PROCESS
Steps to Recipe Costing:
1. Plug in standardized recipe data- from the recipe card , transfer the recipe file
no., recipe name, yield and portion size, ingredients (column 1), and ingredient and
quantity. Write all quantities in EP column first, since standardized recipes usually
indicate cleaned, peeled and cut form and thus mean EP weight. Indicate the date
when the recipe was cost.
2. Determine AP quantity- If an ingredient does not have any loss due to
preparation, (e.g. oil or butter), and then the EP quantity is simply the same as the
AP quantity. If not, the AP quantity must be calculated by adding back the
processing loss.
3. Plug in Price List Data- from the price list based on the most current market list,
grocery list, purchase order and price quotations, get the market price of the
individual ingredients.
4. Compute unit price of ingredients- this is done by converting the total purchase
price to single unit prices. Be sure the unit price has been converted to the same
unit of measure as the ingredient quantity. Round off answers to the nearest three
decimal places.
5. Compute for Extension Cost- to compute for the extension cost, multiply AP
with Unit Price (AP). Write the result in Extension Cost Column.
6. Compute for Total Cost- to get the total cost, add all of the extension cost
together. When the result across the Total recipe cost.
7. Compute for Cost per Portion- Divide the total cost of preparation by yield or
number of portions to get the Unit Cost or Cost per portion/serving. Round it off to
two decimal places.
Unit Cost = Total Recipe Cost

Yield or no.of portions
Note: It is also usual in recipe costing to add 2 % to the total ingredient cost to pay for salt,
pepper, other seasoning, pan greasing and so on whenever they are not indicated in the recipe.
Example:
Ingredient : Oil
Recipe quantity : 45 ml
Purchas price : 154.75 per liter container
The unit price of oil can be calculated by dividing the purchase price of 154.
price of 154.75 by 1000 ml per liter.
Unit Price = P 154.75

1000 ml per liter
= P 0. 155 per ml
STANDARDIZE RECIPE FORM WITH COSTING

Recipe Name
Recipe Yield Portion Size

Product Cooking Time

Qualification
INGREDIENT QUANTIT UNIT METHODS/ TOTAL COST

S Y COS PROCEDURES PER ITEM
T
Garnish or Condiments Total Cost

Cost Per Serving
Buffer Margin
Cost Per Serving(Plus Buffer Margin)
Food Cost Percentage
Utensils and Equipment Mark-Up Factor
Selling Price
Prepared By
Date
Evaluated By

_____ 1. This represent the total cost of all the ingredients needed in producing the
recipe yield.
a. Total Recipe Cost b. Extension Cost c. Unit Cost
_____ 2. This represents the cost of one serving portion of a particular item to prepare.
_____ 3. This is the total cost of each individual ingredient of the recipe based on
prevailing market prices and supplier’s quotations
_____ 4. Knowing the amount of money required to prepare a dish, operations can
determine in advance its needed fund and plan for them.
a. Control b. Budgeting c. Price List
_____ 5. Shows the current market price or price quotations for the ingredients needed.
a. Control b. Budgeting c. Price List
_____6. Recipe that has been tried and tested can be cost.
a. Standard Recipe b. Recipe Cost c. Kitchen Recipe
_____ 7. If 1kg of cake flour is equals to P250. Compute the unit price of cake flour,
a. P2.50 b. P0.25 c. P25.0
_____ 8. If 1gram of cinnamon powder is P1.25, How much is the total cost of cinnamon
if the recipe requires 28 grams of cinnamon powder.
a. P0.35 b. P350.00 c. P35.00
_____ 9. In preparing Blueberry Cheese Cake, recipe requires 125ml of butter, how much
is the total cost of butter, if 2.5 kg is P380.
a. P0.152 b. P19.00 c. P3.04
_____ 10. Compute the total recipe cost of Soft Rolls, 2C APF, 1pc. Egg, 1T yeast, 1tsp
salt and 1T sugar. Price list: 1kg APF=P45.00; 1pc.egg=P6.00; 25g
yeast=P17.00; 50g salt= P2.00; and ¼ kg sugar=P15.00.
a. P38.9 b. P28.9 c. P48.9
3.4. BAKING INGREDIENTS

LEARNING OUTCOMES
LO 1. Identify and describe the different characteristics and functions of the

major baking ingredients;
LO 2. Determine the importance of using the correct ingredients in baking;;
LO 3. Select the ingredients carefully and intelligently; and
LO 4. Make appropriate adjustment in formulas when substituting ingredients.
1. Different characteristics and functions of major baking ingredients are being

explained.
2. Using correct ingredients in baking are being identified based on the
3. Proper selection of ingredients and adjustment in formulas when substituting
ingredients are being identified, evaluated, controlled and maintained.
DISCUSSION
ESSENTIAL BAKING INGREDIENTS
 FLOUR
Is a powdery product made from milled grains like wheat, rye, barley, corn, and
rice. Among these wheat is the principal source of flour which is widely used in the bake
shop. Wheat flour has certain property when mixed in water the protein will form elastic
strand which hold gases when kneaded.
TYPES OF WHEAT FLOUR

1. Hard Wheat – it has a granular texture that separates when rubbed between
fingers. It has higher protein content than soft wheat and is therefore more suitable for
bread making.
2. Soft Wheat – it is soft, talcum-like powder that stays lumpy when pressed
between fingers. It is suitable for cakes, muffins, and quick breads.
PROPERTIES OF FLOUR
1. Color – the darker white color of the flour, the stronger it is. Pure white
represents weak flour which means low-gluten content.
2. Strength- the capacity of the flour hold air cell which is responsible for the
volume of baked products. High gluten flour is more capable to retain gas.
3. Tolerance – the ability of the flour to undergo kneading and other baking
procedures but still good results prevail. High gluten flour has greater
tolerance than the low gluten flour.
4. Absorption Capacity – the porosity of the flour depending upon its quality and

protein content. The more protein is present the more water can absorb.
4. Texture – the weak flour has soft and smooth texture while strong flour has
coarser granules.
5. Cohesiveness – the ability to hold it shape when press by hand because the
granules stick together. Weak flour tends to retain lumpy.
6. Weight – the strong flour absorbs more moisture and is heavier and so the
weak flour is lighter.
MARKET FORMS OF FLOUR

1. Wheat Flour – is obtain from milling the whole wheat kernel including the
bran and germ. Bread made of wheat flour contains more fiber and heavier
than the usual white bread.
2. Pastry Flour – is also a weak flour but slightly stronger than cake flour with
in 7-8% of protein content. In layman’s term it is called third class flour
and best for pie dough, pastries, cookies, and biscuits.
3. Bread Flour – it has coarser texture and if squeezed into a lump it breaks away
immediately. This is called first class flour in the market. Creamy white
color and has more protein content for about 11-14%.
3. All- purpose Flour (APF) – it is formulated to be slightly weaker than bread
flour. This is a blend soft and hard wheat created to be single flour that
contains 9-10% protein. A universal flour almost use in all baking and
cooking purposes.
4. Cake Flour – it is weak flour and has a very smooth texture, pure white color
and low protein content. This flour contains 5-7% of protein.
5. Self-rising Flour – it is enriched flour to which baking powder and salt had
been added and uniformly blended.
Note: approximate protein content percentage may vary depending upon the brand name of the
flour. Just refer to the label of the packaging of the purchased flour.
 LIQUID
Liquid could be in the form of plain water, milk and fruit juice. The most important
function disperse proteins for gluten development. Liquid binds ingredients altogether.
Uses of Liquid
1. To act as solvent to dry ingredients.
2. To activate yeast.
3. To hydrate flour granules.
4. To help the dough risen.
KINDS OF LIQUID
1. Water – it is the most important liquid in any baked products. Use distilled
water with 5.5 Ph level for quality bread dough.
2. Fruit Juice – it gives richer flavour and aroma in any baked products.
3. Milk – it contributes to the texture, flavours, crust, color, and nutritive of any
baked products.
CATEGORIES OF MILK PRODUCTS
Kind Description Water (%) Fat (5%) Milk Solids (%)

Fresh Milk pure cow’s milk 88 3.50 8.50
Whole Milk contains milk solid, 88 3.50 8.50

butter fat and water
Skim Milk non fat milk 91 *trace 9
Creams with different fat *trace *trace *trace

contents
Cream Cheese unripened cheese that *trace *trace *trace

is soft and creamy
with sour flavor
Buttermilk cultured skim milk *trace *trace *trace
Evaporated whole milk about 72 8 20

Milk 60% of water
removed
Condensed like evaporated milk 31 8 20

Milk but has 40% of
additional in sugar
Dried Milk whole milk in powder 1.50 27.50 71

form
*indication
*condensed milk also contains 41% sugar (sucrose)
 SUGAR
Sucrose is the chemical name of sugar and it is a substance called carbohydrates,
either simple sugar (monosaccharide) or complex sugar ( disaccharides). It is derived
from sugar cane and sugar beets.
PURPOSE OF SUGAR IN BAKING

1. to sweetened baked products
2. to provide moist and tender texture of baked products.
3. to gives crust color in the baked products
4. to prolong shelf life of the baked products
5. to act as yeast’s food to leaven the baked products
MARKET FORM OF SUGAR

1. Granulated Sugar - it is the table sugar that commonly use in almost in all
types of sweetening function in the foods.
2. Caster Sugar – it is utra-fine sugar granules for fast dilution. Used in making
icing because it can produce uniform texture and can hold higher
quantities of fats.
3. Confectioner Sugar – it is known as icing sugar or powdered sugar. Talcum
like powder in which cornstarch is added to prevent lumps or caking.
4. Brown Sugar – consist of caramel, molasses and other impurities, which
gives distinct flavor.
5. Washed Sugar – unwhitened crystal, which is one step needed to complete
refining process. This is called segunda in layman’s term.
6. Muscovado – is a raw sugar called Demerara or turbinado, which like a
brown sugar but darker in color and has sticky texture because of its
molasses content.
KINDS OF SYRUP
1. Corn Syrup – is half the sweetness of granulated sugar and makes the
brownies and other baked products chewy. Made from starch of corn and
have two types:
a. light corn syrup
b. dark corn syrup
2. Glucose – It is very important in sugar paste making to make it elastic and
pliable for easy kneading. Derived from cornstarch.
2. Honey – gives distinct flavor and it retains moisture of any baked products. It
comes from the nectar of flower gathered by the bees and 1 ½ times
sweeter than granulated sugar.
3. Malt – act as food for the yeast and used in bread making that enhance
flavour and improve crust color. Complex sugar from extracted barley and
its taste is cross between honey and molasses.
4. Molasses – it gives a distinct flavor and color to the baked products but not as
sweet as granulated sugar. A product of residual concentrated juice from
sugar cane.
5. Maple – it is used as toppings for pancakes and other culinary uses. This is
coming from the sap of maple tree boiled down to syrup state. It is sweeter
than granulated sugar; the lighter the color the better the grade.
STAGES IN SUGAR COOKERY

Rules for Cooking Sugar
a. Place 1 part of water and 3 parts of sugar in clean and dry heavy sauce pan.
b. Add 1/8 t cream of tartar per 1c of sugar preventing from recrystalization.
c. When water is reduced, the syrup boils with uniform tiny bubbles appeared.
d. As it reaches the desired temperature use it immediately, or remove from fire and
place in a water bath to stop further cooking.
Stage Temperature Testing Usage Remarks

SYRUPS
Small 215 ˚F or thin threads between poaching fruits,
thread 101 ˚C thumb and index finger soaking babas. Can dip
fingers
More numerous
Coarse 219-234 ˚F or Candied fruit without harm
threads, longer and
thread 105 ˚C sherbet
stronger.
COOKED SUGAR
Sugar detaches in
Butter cream
234-240 ˚F or water, making a glue
Soft ball and Italian
115 ˚C which can be rolled
meringue
into small ball. Dip in ice
water before
250-268 ˚F or Ball is harder, more
Hard ball Italian meringue testing
120 ˚C resistant
270-290 ˚F or
Soft Crack Will stick to teeth Hard caramels
125 ˚C

300-310 ˚F or Detaches and breaks Glazing puffs
Hard crack
145-146 ˚C like glass and fruits
310-338 ˚F or Sauces and

caramel Light to golden brown
165-170 ˚C pralines
 EGGS
Uses of Eggs In Baking
Structure Egg protein coagulates to give structure to all baked products.

Egg provides good volume and smoothen texture of any baked
Emulsifier
products.
Leavener Egg aerates the mixture which is necessary to raise bake products.
Egg helps to shorten gluten and add richness to low-fat baked
Shortening action
products.
Egg liquid content is approximately 75% and be calculated as liquid
Moisture
in the formation of baked products.
Egg improve flavour, makes creamy taste and gives yummy smell
Flavor
of the baked products.
Nutritional value Egg adds protein, calcium, and iron contents in the baked products.
Egg yolk gives desirable yellow color to the batter and helps in the
Color
formation of crust on the baked products
Note: How to determine the freshness of eggs:When the egg shell feels rough or when it
submerge into the water, but do not floats.
 FATS
Fats are intentionally used to lubricate the gluten strand in the dough or batter,
preventing the finish product becomes tough and tenderizes the baked products.
CLASSIFICATIONS OF FATS
1. Shortening – a solid fat that is white and tasteless and derived from vegetables. It
leaves like plastic coating in the mouth upon eating the baked products.
2. Butter - a product from fresh milk, consist of 80% of fats, 15% of water and 5%
of milk solids. It has a flavourful taste and melt in the mouth qualities.
Available salted and unsalted.
3. Margarine – a blend of rendered animal fat and vegetable oil plus flavouring,
emulsifier, coloring and other ingredients.
4. Oils – a substance came from variety of vegetables that could avail in liquid form
that can easily spread in the batter or dough.
5. Lard – a hydrogenated fat from swine and often used in pie making to produce
flaky crust.
 FLAVORINGS
These are essential ingredients used to highlight flavours.
1. Salt – serves as flavour enhancer, serve as yeast inhibitors and helps to strengthen
gluten structure of bread. Iodized salt is the one to use because of its fine
texture.
2. Spices – these are plants that include seeds, flowers, buds, roots, bark that has
flavouring power. Ex. Nutmeg, cinnamon, cloves, all spice, mace and
anise. Use in moderation due to its concentrated flavour that may ruin the
taste that affect the quality of the finished products.
3. Vanilla – is the most widely used flavoring in the bake shop. Derived from
vanilla bean pod and extracted the flavouring essence. There are extracts
products which is an oil base and water base, also available in powder
form called vanillin. Use to camouflage the unpleasant aroma of fresh
eggs into the batter mixtures.
4. Extracts – these are flavorful oils and extracted substances like pandan, lemon,
orange, almond, coffee, butter and vanilla.
5. Alcohol – these are wines and liqueurs, ex. Dark rum, cherry brandy, coffee
liqueur, apple brandy, mango liqueur, irish cream, orange liqueur and
many others.
 LEAVENING AGENTS
It helps the baked products raised through the incorporation of carbon dioxide (CO 2).
The gas formed called air cell should be trapped to retain its volume and give structure of
the baked products.
1. BIOLOGICAL LEAVENER
 Yeast – micro organism grown in molasses and ammonia in the fermentor known
as saccharomyces cerevisiae. Yeast vitality depends on moisture, heat and air.
There are three kinds of yeast:
A. Active Dried Yeast 90% solid + 10% moisture
B. Fresh Yeast 30% solid + 70% moisture
C. Instant Yeast 92% solid + 8% moisture
How To Use Active Dry Yeast?

 Ensure that the temperature of the water is lukewarm. If the water is too cold, the
yeast become inactive. If the water is too hot, the yeast dies.
 Add sugar. Without sugar, the yeast will not feed thus; it will not be able to
activate and release air.
 Dissolve the yeast and the sugar completely in warm water not exceeding 95oF,
otherwise it will die.
 Wait for the yeast mixture until frothee. When the yeast feeds on the sugar, it
becomes bloated thus, it burps, releasing air. This process is called fermentation.
How To Use Fresh Yeast?

 Fresh yeast or compressed yeast is a cake like product that is highly perishable.
 Is cheaper than the other two kinds of yeast but it is quite difficult to handle.
 To prolong the life span it must be stored in the freezer to last until 6 months and
if in the chiller, it will last for 1 month.
 Thaw it first to avoid thermal shock.
 Dissolve fresh yeast about twice of its weight of lukewarm water.
How To Use Instant Yeast?

 Fast-acting or rapid-rise yeast live fast and give excessive performance but die
young, it cannot stand for longer fermentation or multiple rising.
 Just combine it directly to all dry ingredients, no required water temperature.
Note: instant yeast is used in all bread recipes, since it is easy to handle by the beginners.
Main Role of Yeast

1. To lighten leavened the dough
2. Improves palatability
3. To contribute the aroma and flavour of the bread
2. CHEMICAL LEAVENER
A. Baking Powder – it contains starch, baking soda and tartaric acid. Available in
single-acting and double acting.
B. Baking Soda( Sodium Bicarbonate) - it has no leavening power. However,
when it is mixed with an acid ingredient, it becomes a leavening agent.
3. AIR
Air cells produced into mixing of batter through:
A. Creaming ( butter and sugar)
B. Foaming (egg whites and sugar)
4. STEAM
A. When the moisture of baked products evaporates, it creates steam which leavens
the product.
B. Oven spring is the rapid rise of yeast product in the oven in the first five minutes
due to the formation and expansion of trapped air pockets caused by extreme heat.
 CHOCOLATE AND COCOA

I t is derived from a tropical tree called CACAO and originated from Southern
America. The ripened fruit pod harvested and removed the seeds from husk that is called
beans.
1. Beans allows to ferment to develop flavor due to chemical changes and
2. Then dried thoroughly
3. Roasted to further improve true flavour
4. Cracked to remove the shell that brings out the nibs,
5. Then grind into paste called cocoa liquor.
6. When cool down, it harden and molded into pieces called tablea
7. The harden block will gring again and squeeze out cocoa butter separated from
cocoa solid, pulverized solid is the cocoa powder.
8. Cocoa butter is purified, then added again in cococa liquor together with sugar,
milk solids that is done in manufacturing products
Classifications:
1. Cocoa – a powder with many of culinary uses and has 2 types:
 Alkalized – underwent dutch-process that is treated with alkali to reduce
acidity and produced milder flavour but darker color.
 Natural – more acid content, lighter in color and taste somewhat bitter.
2. Bitter Chocolate – Unsweetened

3. Sweet Chocolate – bitter chocolate with addition of sugar if the percentage of
sugar is less, it is called dark sweet.
4. Milk Chocolate – sweet chocolate to which milk solids have been added.
5. White Chocolate – consist of cocoa butter, sugar and milk solids.
 NUTS AND SEEDS

Seeds like, sesame, caraway, poppy, sunflower and anise seeds. Whereas roasted nuts
accentuates flavour and texture of the baked products. These nuts will turn rancid due to
high oil content, in this case; it can be store in the freezer to prolong life span.
DIFFERENT NUTS USED IN BAKING

Almond Pine Nuts
Pistachio Walnuts
Hazelnut cashew
macadamia peanuts
Pecans Pili nuts
Brazil nuts Chestnut

_____ 1. Known as the First class flour.

a. All-purpose Flour b. Cake Flour c. Bread Flour
_____ 2. Known as the Universal flour..

a. All-purpose Flour b. Cake Flour c. Bread Flour
_____ 3. Baking powder and salt had been added and uniformly blended.
a. Cake Flour b. Self-rising Flour c. Pastry Flour
_____ 4. Weak flour and has a very smooth texture
a. Cake Flour b. Self-rising Flour c. Pastry Flour
_____ 5. Unripen cheese that is soft and creamy with sour flavour
a. Creams b. Skimmed Milk c. Cream Cheese
_____6. Non fat milk

a. Creams b. Skim Milk c. Cream Cheese
_____ 7. is the chemical name of sugar

a. Sucrose b. monosaccharide c. disaccharides
_____ 8. it is the table sugar that commonly use in almost in all types of sweetening
function in the foods.
a. Brown Sugar b. Granulated Sugar c. Powder Sugar
_____ 9. Serves as flavour enhancer, serve as yeast inhibitors and helps to strengthen
gluten structure of bread.
a. Sugar b. Salt c. Spices
_____ 10. When it is mixed with an acid ingredient, it becomes a leavening agent.
a. Baking Soda b. Yeast c. Baking Powder

CHAPTER 4
1. BAKING PRINCIPLES
LEARNING OUTCOMES
LO 1. Identify and describe the different factors that control the development of
gluten in baked products;
LO 2. Determine the importance of understanding the basic cooking methods
employed in the bakeshop; and
LO 3. Enumerate and explain the changes that take place in dough or batters as it
baked.
1. Different factors that control the development of gluten in baked products are
being explained.
2. The importance of understanding the basic cooking methods employed in the
bakeshop are being identified based on the laboratory requirements.
3. The changes that take place in dough or batters as it bakes are being
identified, evaluated, controlled and maintained.
DISCUSSION
BAKING PRINCIPLES
Gluten Development
Breads require much gluten to give structure, on the other hand cakes need to be
tender and require little gluten development. Formulation and mixing contributes in the
gluten development.
All About Gluten:

1. Responsible for building up structural framework in any baked product.
2. When absorb with water and mix it, will form an elastic and rubbery
substance in the mixture.
3. Elastic strands catch and hold air pockets through kneading
4. Dough withstands longer fermentation due to gluten formation.
5. When heated, they stick together and solidifies, then sugar and starch begin to
undergo some chemical changes caused by heat.
METHODS ON HOW TO CONTROL GLUTEN

1. Selection of Flour. There are two classification of wheat flour.

 Strong flours – hard wheat and are best for bread making.
 Weak flours – soft wheat, which are best used for cakes.
2. Use of Shortenings. Major role is to shorten the gluten, thereby lubricating the
starch in the batter or dough.
3. Measurement of Liquid. Any liquid in the recipe play an important role in
making tough or tender finish products.
4. Mixing Methods.
BAKING PROCESS
The changes undergone by a dough or batter as it bakes are basically the same for all baked
products, from breads to cookies and cakes. You should know what these changes are so you can learn
how to control them. The stages in the baking process take place as follows. Be aware that
many of these steps occur at the same time, not one after the other. For example, escape of water
vapor and other gases begins almost at once, but it is more rapid later in the baking process.
1. Formation and expansion of gases

 Primarily responsible for leavening baked goods are Carbon dioxide, which is
released by the action of the :
a. yeast
b. baking powder
c. baking soda.
d. Air-which is incorporated into the dough and batter during mixing.
e. Steam-which is formed during baking.
2. Trapping of the Gases in Air Cells
 As the gases are formed and expand, they are trapped in a stretchable network
formed by the proteins in the dough.
 These proteins are primarily gluten and sometimes egg protein.
3. Gelatinization of Starches
 Starches absorb moisture, expand and become firmer.
 This contributes to structure.
 Gelatinization of starches begins at about 140 F (60 )
4. Coagulation of proteins
 Gluten and egg proteins coagulate or solidify when they reach high enough
temperatures.
 This process gives most of the structure to baked goods.
 Coagulation begins when temperature of the dough reaches about 165
 Correct baking temperature is important. If the temperature is too high,
coagulation starts too soon, before the expansion of gases reaches its peak
resulting product with poor volume or a split crust and if the temperature too low,
the proteins do not coagulate soon enough, and the product may collapse.
Temperature:
 If it’s too high, coagulation starts too soon- poor volume/split crust.
 If it’s too slow, proteins do not coagulate- product may collapse soon enough.
5. Evaporation of some of the Water
 Takes place throughout the baking process.
6. Meeting of Shortenings
 Different shortenings melt and release trapped gases at different temperature so the proper
shortening should be selected for each product.

7. Crust formation and browning
 Crust is formed as water evaporates from the surface and leaves it dry.
 Browning occurs when sugar caramelizes and starches and sugar undergo certain chemical
changes caused by heat. This contributes to flavour.
 Milk, sugar and eggs contribute to browning.
8. Carryover Baking
 The continuous cooking take place after baked product removes from oven.
 This is done through residual heat remains from food and pan.
 Under bake slightly in some of bake products in order not to be burnt.
9. Stalling
 Change in texture and aroma of baked goods due to a change of structure and a
loss of moisture by the starch granules.
 Stale baked goods have lost their fresh-baked aroma and are firmer, drier, and
more crumbly than fresh products.
 Begins almost as soon as the bakers’ baked items are taken from the oven.
 Stale bread is dry and leathery.
 Staling is caused by retro-gradation and recrystallization of starch leading to dry,
hard, and crumbly bread.
2 FACTORS IN STALLING
1. Loss of moisture- drying; exposed to air-dry to the touch.
2. Chemical change in the structure of starch process called starch retrogradation.
What is Starch Retrogradation?

1. Occurs even when little or no moisture is lost. This means that even a well-
wrapped loaf of bread will eventually stale.
2. Rapid at refrigeration temperature but stops at the freezer temperature.
3. Bread should not be kept at the refrigerator but instead, be kept in the room
temperature for short-term storage and should be frozen for long-term storage.
4. Heating- can partially reverse staling but it also loss the moisture of the bread.
Stale bread can be partially destaled by heating to 60 in a
conventional oven or microwave oven. This regelatinizes the starch granules
however if not eaten before it cools or dries, the bread is even worse than
before due to the moisture loss.
TECHNIQUES TO MAINTAIN OR TO SLOW STALLING

1. Protecting the product from air.
a. Wrapping bread in plastic and covering cakes with icing, especially
thick ad rich in fat icing.
b. Hard-crusted bread should not be wrapped.
2. Adding moisture retainers to the formula
a. Fats and sugar and other products high with these ingredients keep best
moisture.
3. Freezing
a. Freeze soon after baking in a blast freezer at 40

b. Maintain at or below 0 until ready to thaw.
_____ 1. Primarily responsible for leavening baked goods.

a. Carbon Dioxide b. Hydrogen c. Oxygen
_____ 2. Gluten and egg proteins solidify when it reaches for about what temperature?
a. 100 C b. 85 C c. 74 C
_____ 3. This ingredients increases crust formation and browning.

a. Milk, sugar & egg b. Yeast, vanilla & lemon c. Salt, butter & wine
_____ 4. Weak flours are soft wheat, which are best used for ?
a. Cake b. Pastry c. Bread
_____ 5. This start when the dough/ batter temperature is about 140 F.
a. Coagulation of Proteins b. Gelatinization of Starches c. Staling
_____ 6. In this process, the texture of bake products becomes dry and crumbly due to the
Loss of moisture
_____ 7. In this process, Gluten and egg proteins solidify

_____ 8. Strong flours are hard wheat, which are best used for ?
a. Cake b. Pastry c. Bread
_____ 9. This baking ingredients is used to shorten the gluten formation.

a. Sugar b. Fats c. Spices
_____ 10. Which of the following is not responsible in formation and expansion of gases.
a. Baking Soda b. Steam c. Yogurt

CHAPTER 5
CLASSIFICATION &
APPLICATION
5.1. YEAST BREAD
LEARNING OUTCOMES


explained.
DISCUSSION
YEAST BREAD
As the name implies, yeast bread is leavened by biological leavener called yeast.
Yeast is living micro-organism that thrives in warm environment and feeds on sugar. This
helps to form structure in the product through the trapped air pockets and it can only be
achieved by developing gluten. Baker should develop 6th sense for proper feel of well
bread dough and the right ratio of liquids to dry ingredients.
CATEGORIES OF YEAST DOUGH PRODUCTION

1. Lean Dough Bread
Are bread made by using the basic ingredients such as flour, water, yeast,
salt and shortening.
Example: Pandesal, French bread, etc.
2. Rich Dough Bread
Contains added ingredients such as more sugar, butter, nuts, fruits, eggs
and condiments. (Specialty Breads)
a. Non sweet breads and rolls – rich dinner rolls, brioche
b. Sweet rolls – breads with sweet filling or topping
3. Rolled-in Yeast Dough

These dough incorporate fat in many ayers through rolling and folding
technique.
a. Non-sweet rolled-in dough – croissant
b. Sweet rolled-in dough – Danish pastry
METHODS OF MIXING DOUGH

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 water.
a. Soften the yeast in a little of water.
b. Combine the remaining ingredients, including the rest of the water, in

the mixing bowl.
c. Add the dissolved yeast, taking care not to let it come in contact
with the salt.
d. Mix to a smooth, developed dough.
2. Modified Straight Dough Method - For rich sweet dough, the straight dough
method is modified to ensure even distribution of fat and sugar.
a. Soften the yeast in part of the liquid, using a separate container.
b. Combine the fat, sugar, salt and flavorings and mix until well
combined, but do not whip until light.
c. Add the eggs gradually, as fast as they are absorbed.
d. Add the liquid and mix.
e. Add the flour and yeast. Mix to a smooth dough.
3. Sponge 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
remaining ingredients. Some baker's feel this method offers a better texture, rise and taste
for very rich or heavy yeast dough recipes compared to the Straight Dough Method.
Sponge dough is prepared in two stages. This procedure gives the yeast action a head
start.
a. Combine the liquid, the yeast, and part of the flour (and sometimes
part of the sugar). Mix into a thick batter or soft dough.
b. Let ferment until double in bulk.
c. Punch down and add the rest of the flour and the remaining
ingredients. Mix to a uniform, smooth dough.
4. Kneading - Making bread involves considerable kneading and handling of

dough. The dough is kneaded before it is allowed or ferments and again before it is
molded into desired shapes.
The purpose of kneading is to remove some of the excessive carbon dioxide in
order to prevent overstretching of the gluten strands and to distribute the yeast cells
throughout the dough.
Care must be taken not to tear the dough because this will injure the gluten and
reduce the elasticity of the dough. The dough is kneaded enough when it has a smooth
satiny surface and smell bubbles appear under surface.

STEPS IN YEAST DOUGH PRODUCTION
1. Scaling ingredients Measuring all ingredients carefully as specified in the recipe.

2. Mixing Combining al ingredients and mix well to distribute the yeast
evenly and form dough through gluten formation.
3. Fermentation Putting the dough into greased and covered bow, set aside in
warm place (80F) in which yeast aid to expand the double in
bulk.
4. Punching Releasing excess gas by flattening the dough with hands to
break up air pockets, as to allow some accumulated alcohol to
evaporate so that the will not have sour flavor.
5. Scalling Cutting the dough into specified weight to arrive at a uniform
size. Give at least 10% allowance for moisture loss.
6. Rounding Shaping the dough into smooth round balls help in retaining
gas and to produce uniformly shape finish product.
7. Benching Covering the balls with plastic to prevent drying and let the
gluten relax for 10-20 minutes on the top of working table.
8. Make-up and Molding by hand into desired shape and place into
Panning appropriate baking pan.
9. Proofing Increasing volume on its optimum level by the use of proofer
machine at about 85F, in order to regain the loss carbon
dioxide during punching period.
• Proofed – when touched the dough and gradually
spring back.
• Under-proofed – the dough indention spring back
immediately.
• Over-proofed – does not spring back and retain finger
indention.
10. Baking Cooking temperature is between 375F-450F, bake in an
oven until golden brown.
11. Cooling Escaping the extra moisture was done through proper cooling.
12. Storing Wrapping and freezing prolong freshness and do not stale
right away.
INFERIOR QUALITY OF YEAST BREAD

Appearance/Taste Reasons
Color Dark crust Too much sugar or milk
Oven heat too high
Longer baking time
Under fermented
Pale crust Oven heat too low
Baking time too short
Over proof dough
Shape Uneven size Improper molding
Under proof
Uneven heat of oven
Too much dough in pan
Texture Dry crumbs Too much flour
Oven heat too low
Used weak flour
Under fermented
Coarse grained Too little liquid
Lack of yeast
Too much shortening
Under baked
Flavor Unpleasant aroma Inferior baked
Rancid ingredients
Under fermented
_____ 1. These are low in fat and sugar and are hard crusted.
a. Lean dough b. Rich Dough c. Rolled-in dough
_____ 2. In its simplest form in mixing dough method consists of only one step:
Combine all ingredients in the mixing bowl and mix.
a. Sponge method b. Straight Dough method c. Kneading
_____ 3. A method of manipulating the dough with the heel of the palm to develop the
gluten by pressing and stretching motion to which will catch and hold gas
produced by yeast.
a. Sponge method b. Straight Dough method c. Kneading
_____ 4. These dough incorporate fat in many layers through rolling and folding
technique.
_____ 5. Cutting the dough into specified weight to arrive at a uniform size.
a. Scaling b. Rounding c. Benching
_____6. Covering the balls with plastic to prevent drying and let the gluten relax for 10 –
20 minutes on the top of working table.
_____ 7. When touched the dough and gradually spring back.

a. Over-proofed b. Under-proofed c. Proofed
_____ 8. Does not spring back and remain finger indention.

a. Over-proofed b. Under-proofed c. Proofed
_____ 9. Shaping the dough into smooth round balls.

_____ 10. These are high in fat, sugars, and eggs and are soft.

LABORATORY RUBRIC
Name: ____________________________________________ Date: _______________________

Course / Year and Section: __________________________ Time Started: ________________
Recipe Name: ______________________________________ Time Finished: ______________
PERFORMANCE LEVEL
CRITERIA Competent Moderately Fairly Not Yet RATING
Competent Competent Competent
Student practiced Students Student completed Did not complete
Personal & Pre- excellent time completed all the most of the tasks, preparation, such
preparation management in tasks, but did not but missed one or as hand washing,
completing each use time more on personal tying hair back,
(15) personal and pre- management. tasks such as wearing proper
preparation task. completing proper uniform, getting
3 – 7 – 12 -15 uniform. out equipment,
choosing wrong
ingredients.
Student practiced Student Student completed Did not measure
Preparation excellent time completed all the most of preparation out all the
(Mise-en-place) & management in steps but did not steps but missed ingredients
Procedures preparation use time one or more of the properly. Did not
procedures and management. procedures. read recipe before
(15) completed al beginning
steps preparation,
3 – 7 – 12 -15 successfully. missed a
preparation step.
Student Student showed Student attempted Student did not
Baking/ demonstrated proper cooking tasks but got focus on task at
Cooking proper cooking methods and distracted or did not hand, left
technique, techniques, but complete assigned equipment and
(15) showed did not practice task, followed only tools unattended,
professionalism, good time part of the did not control
3 – 7 – 12 -15 completed all management. instructions. heat, did not
instructions follow
successfully, and instructions.
finished on time.
Student Student Student only Student did not
Safety/ demonstrated demonstrated demonstrated some demonstrate safety
Sanitation/ safety and proper safety and safety and and sanitation
Clean-up sanitation sanitation sanitation practices. (using equipment
practices and practices most of in the appropriate
(20) ensured they the time. Did manner, hand
were practiced final clean-up. washing,
5 – 12 – 17 -20 by others in the sanitizing,
group. Did final cleaning up), dish
clean-up well. washing, and final
clean-up
Student worked Student worked Student helped but Student did not
Teamwork within group and within group, did with minimal effort, work within his
demonstrated all assigned tasks wandered out of group, did not
(15) exceptional without group part of the complete his
teamwork by prodding. time, and only assigned tasks, or
3 – 7 – 12 -15 taking initiative partially helped showed little
in completing other team group
tasks or assisting members. participation.
other members.
Product was Product was Product was good Product was not
Baked Product made to recipes good and and presentation satisfactory.
specifications. presentation and and taste were Recipe was not
(20) The food was taste were good. good. Food was followed
presented well Food was made made according to according to
5 – 12 – 17 -20 and was an according to the the recipe. specifications.
excellent recipe.
product.
Total Score:
Final Grade:
Product Comments:
_______________________________________________
___________________________________

___________________________________
___________________________________
______________________
Instructor
Name: ____________________________________________ Date: _______________________

PERFORMANCE LEVEL
choosing wrong
ingredients.
steps preparation,
preparation step.
instructions follow
finished on time.
clean-up
other members.
excellent recipe.
product.
Total Score:
Final Grade:
Product Comments:
_____________________________________________
___________________________________
___________________________________
___________________________________ ______________________
Instructor

PANDESAL
Ingredients:
1C Water CHEESE ROLL
4 tsp Instant Yeast
1 tsp Honey Ingredients:
1C Fresh Milk, Scalded 2 tsp instant yeast
½C Butter, Melted 2½C Bread flour, sifted
2 pcs Eggs, Slightly Beaten 1½C cake flour, sifted
1 tsp Salt 1 ½ tsp salt
¼C Washed Sugar ½ c + 2 tbsp sugar
6C All Purpose Flour, Sifted ½ c + 6 tbsp iced water
½ kg Bread Crumbs ½ c + 6 tbsp tap water
½c butter, soften
Procedure:
1. In a bowl, combine yeast, Cheese Toppings:
flour, wash sugar, salt and make a well. 70 g margarine
Set aside. 50 g sugar
2. Meanwhile, mix together the 100 g bread flour
water, honey and milk and then pour 100 g milk powder
over into flour mixture. 1 tsp vanilla extract
3. Stir in the butter and eggs and
mix with wooden spoon until well Procedure:
blended. Knead the dough on the floured 1. In a bowl, mix all dry
surface for 10 minutes. ingredients and make a well.
4. Place into the greased bowl 2. Pour in tap[ water gradually
and cover with a damp cloth. Let rise for and stir followed by iced water and
1 ½ hours. butter and mix with wooden spoon until
5. Punch down to release the flour stick together and pulls away from
excess air and divide dough into 4 parts. side of the bowl.
Flatten each part the roll it like baton. 3. Knead the dough on a fl;oured
Seal the edges by crimping. surface until dough becomes smooth and
6. Roll into the bread crumbs. elastic. Place in an oiled bowl and let-
Bench for15 minutes. Cut into 1 inch rise for 1 hour or until double in volume.
crosswise by wooden dough scrapper 4. Punch down dough to release
and dredge again into the bread crumbs. excess air pockets.
7. Put in greased baking sheet, 5. Cut the dough into small
cut side up. Proof for 30 minutes. pieces at least 40g each and round into
8. Bake at 375F for 10 – 12 balls and rest for 20 minutes on top of
minutes. the working table and cover with plastic
to prevent drying.
6. Meanwhile, prepare cheese
toppings by combining all ingredients in
a bowl, mixing with hands to achieve
crumb texture.
7. After benching, soak the round
dough in water and dredge with the
cheese toppings. Put into an oiled sheet
pan. Proof for 45 minutes.
8. Bake at 400F for 35 – 40
minutes or until golden brown.
BACHELOR OF SCIENCE IN HOME ECONOMICS – Ms. Melissa SG. Vinas, 2016 49

CINNAMON ROLL 5. Meanwhile, mix butter,
powdered sugar, and vanilla. Add hot
Ingredients: water 1 tbsp at a time at a time until the
2 tsp Instant Yeast glaze reaches desired consistency.
½c warm water Spread over slightly cooled rolls.
½c scalded milk
¼c sugar
1/3c butter
1 tsp salt
1 pc egg
3 ½ to 4c all-purpose flour SOFT ROLLS*
Filling: (16 pcs)
½c melted butter
¾c sugar Ingredients:
2 tbsp ground cinnamon ½ tsp sugar
¾c raisins, walnuts, pecans ¼c water (warm)
Glaze: 2 tbsp evaporated milk
4 tbsp butter 1 tsp yeast
2c powder sugar 1 pc egg
1 tp vanilla extract 1¼c bread flour
3 to 6 tbsp hot water ½ tsp salt
Cream cheese (optional) 2 tbsp sugar
Procedure: 1/8 bar butter
1. Heat oven to 350F.
2. In a small bowl, dissolve yeast
in warm water and set aside. In a large Packaging:
bowl mix milk, sugar, melted butter, salt T2 sytro
and egg. Add 2 cups of flour and mix Plastic Eagle brand
until smooth. Add yeast mixture. Mix in Ribbon – 1M
remaining flour until dough is easy to
handle. Knead dough on lightly floured
surface for 5 to 10 minutes. Place in
well-greased bowl, cover and let rise
until doubled in size, usually 1 to 1 ½
hours.
3. When doubled in size, punch
down dough. Roll out on a floured
surface into a 15 by 9inch rectangle.
Spread melted butter all over dough.
Mix sugar and cinnamon sprinkle over
buttered dough. Sprinkle with walnuts,
pecans, or raisins if desired. Beginning
at the 15-inch side, role up dough and
pinch edge together to seal. Cut into 12
to 15 slices.
4. Coat the bottom of baking pan
with butter and sprinkle with sugar.
Place cinnamon roll slices close together
in the pan and let rise until dough is
doubled, about 45 minutes. Bake for
about 30 minutes or until nicely
browned.

DONUT warm donuts into glaze, and set aside to
cool.
ENSAYMADA
Ingredients:
Mixture I
1c potato water
1tbsp instant yeast
Ingredients: 1 tbsp honey
1 tbsp sugar 2c all-purpose flour
1 tbsp + 1 tsp yeast Mixture II
½c water ¾c butter
2¼c fresh mik, scaded, 10 pcs egg yolks
¾c sugar 1c sugar
1 ½ tsp salt 3½c APF
3 pcs eggs ½c mashed potato
½c shortening ½c flour for dusting
7½c all-purpose flour ¼c butter, softened
1L Corn oil
Glaze: • Grated cheese for toppings
½c butter • Egg wash
3c powdered sugar
2 ¼ tsp vanilla Procedure:
6 – 9 tbsp evaporated milk 1. in a bowl, combine thoroughly
all ingredients of mixture I and set aside.
Procedure: 2. In a bowl, cream butter then
1. In a medium bowl, stir add sugar, egg yolks, flour until well
together the scalded milk, sugar, and blended and then mix it thoroughly with
salt. Set aside to cool until tepid. mixture I.
2. In a small bowl, dissolve the 3. Add the mashed potatoes,
yeast in warm water. Stir into the milk knead until smooth and elastic, place
and flour mixture, then mix in the butter into a greased pan and let it rise for
and eggs. Mix in the remaining flour ½ c about 1 hour.
at a time. When dough is firm enough, 4. Punch down dough to remove
turn it out onto a floured surface, and extra air cells.
knead for 3 to 4 minutes. Place into an 5. Divide into 30 pcs ball and rest
oiled bowl, cover and allow dough to for at least 5 minutes.
rise until doubled in bulk. This should 6. Flatten each dough and brush
take 30 to 45 minutes. with soften butter.
4. Heat one inch of oil in a deep 7. Roll into ong thin log and
heavy frying pan to 375 F. Fry donuts a swirl loosely like snail and tuck-in at the
few at a time. Cook on each side until end point, put into ensaymada molder
golden brown, then remove to drain on then brush with egg wash and proof in
paper towels. Glaze while warm, or just for 3-4 hours.
sprinkle with sugar. 8. bake at 375f for 20-25
5. to make the glaze, stir together minutes or until golden brown. brush
the confectioners’ sugar, vanilla and 6-9 with butter when thoroughly cool.
tablespoons milk until smooth. Dip sprinkle with sugar and grated cheese on
top.

Name: ____________________________________________
Date: _______________________
PERFORMANCE LEVEL
choosing wrong
ingredients.
steps preparation,
preparation step.
instructions follow
finished on time.
clean-up
other members.
excellent recipe.
product.
Total Score:
Final Grade:
Product Comments:
_____________________________________________
___________________________________
___________________________________
___________________________________ ______________________

Instructor
5.2. QUICK BREADS
LEARNING OUTCOMES


explained.
DISCUSSION
QUICK BREADS
Are easy to make and leaven by chemical leaveners. No fermentation is needed

unlike yeast bread. Basically, it is light and tender baked products. This is made from
batter mixture of flour, milk, eggs, fats, sugar and baking powder. To achieve cake like
texture, less gluten development is necessary.
TWO TYPES OF QUICK BREAD MIXTURE

1. Soft Dough – used for biscuits, they are rolled out and cut into desired shapes.
2. Batters
a. Pour Batters – are liquid enough to be poured into pan.
b. Drop Batters – are thick enough to be dropped from scooper.
MIXING METHOD OF QUICK BREADS

1. Muffin Method - also known as the quick-bread method, blending
method and stirring method. This method is for pancakes, muffins, corn bread,
dumplings, and fritters. It calls for measurement of dry and wet ingredients separately,

then quickly mixing the two. Often wet ingredients will include beaten eggs which have
trapped air, causing the product to rise.
2. Creaming Method is frequently used for cake batters. The butter and sugar are
creamed, or beaten together, until smooth and fluffy. Eggs and liquid flavoring are mixed
in, and finally dry and liquid ingredients are added in. The creaming method combines
rise gained from air pockets in the creamed butter with the rise from the chemical
leaveners. Gentle folding of the final ingredients prevents destroying these pockets.
3. Biscuit Method or Shortening Method is a technique which is used for biscuits,

scones, and pie crusts. This method cuts chilled fat (whether lard, butter, or vegetable
shortening) into dry ingredients using a food processor, pastry blender, or two forks. The
layering from this process gives rise and adds flakiness as the folds of fat melt during
baking.
PROBLEMS AND SOLUTION IN BREAD MAKING
A. Loaf Too Small

 Dough too stiff because too much flour during mixing or kneading; dough
should be tacky after mixing, smooth after kneading.
 Too much salt.
 Not enough yeast or starter.
 Bread rose at too cool a dough mixture to allow yeast development.
 Too short a rise.
 Dough not kneaded after the last rise and before forming the loaf.
 Oven temperature was too high.
B. Bread Did Not Rise

 Proof the yeast before using.
 Check the proper water temperature before dissolving the yeast.
 Salt added directly to the yeast inhibits or kills it.
 Dough too stiff because too much flour during mixing or kneading; dough
should be tacky after mixing, smooth after kneading.
C. Sour Flavor, Strong Yeast Odor

 Over-risen bread dough. Stop the rising when the dough has almost
doubled in size (use finger-top test).
 Incomplete baking.
 Rising temperature too high so bread rose too quickly. Keep rising
temperature at 75 - 85 degrees F.
 Not kneading enough.
 Too much yeast.
D. Odd, Uneven or Poor Shape

 Forcing dough when shaping. Let dough rest for 10 minutes for easier
handling/shaping.
 Incorrect bread pan size.
 Insufficient kneading and/or rising time.
 Loaf was improperly or poorly shaped.
 Bread in the wrong position in the oven. Next time place a single loaf in
the center of the oven for even heat distribution. Do not crowd the oven.
E. Crust Cracked On Top

 Too much flour used during kneading and shaping. Lightly dust
countertop with pinches of flour before kneading. Do not use an excessive
amount when shaping.
F. Bread Sough Or Loaf Collapses
 Dough was over risen and collapses; You can knead, reform, and re-rise
the loaf.
 During baking, the loaf collapses. Oven temperature that's too low. This
means the dough rises to its maximum, and then collapses before it gets
hot enough to set. Or, dough could have been over-risen.
G. Flat Top
 Too short kneading period
 Allowed dough to rise too long before baking
H. Wrinkled Crust
 Improper shaping
I. Crust Separates From Bread

 Dough drying out and forming a crust during rising; Grease surface and
cover dough with plastic wrap when rising.
 Poorly formed loaf, allowing oven heat to cause instant aeration when put
in the oven.
 Over-risen dough
 Too stiff dough
 Insufficient rising time
 Freezing bread to store it for a while.
J. Thick Crust
 Kneading problems. When finished kneading, dough should be ‘tacky’,
not dry.
 Bread formed a crust as it rose; oil outside bread dough and cover with
plastic wrap. Do not let over rise.
 Oven temperature too low
 Bread over baked.
K. Tough Crust
 Use the flour called for in the recipe
 Not enough kneading
 Bread didn't rise long enough
 Baked too long.
L. Bread Did Not Brown On Sides

 Use light colored (not shiny), NOT nonstick heavy baking pans; shiny
pans reflect heat, causing insufficient browning.
 Next time remove the bread from the pan and place it on the rack or tiles
in the warm oven to brown and crisp the bottom and sides, turning the
loaves once, before cooling. (Also, do not ever wrap loaves in plastic
before they are thoroughly cooled. This will soften the crust, and can
promote mold.)
M. Gummy Crumb (Insides)

 Oven too hot at beginning; If the crust browns too early, the loaf can't
expand to its maximum volume. This interferes with the inner texture of
the bread.

 If it's taken from the oven too soon; just because the outside looks done,
and the baking is actually incomplete, the inner crumb will be gummy and
lacking in flavor. The doneness test will help.
N. "Blisters" on the loaf's top crust, and possibly cracking between the crust and
the sidewalls.
 Excessively high baking temperatures cause blisters. Maybe your oven
temperature is "off" or the recipe calls for baking temperatures that are too
high. The norm is 400 degrees F for lean dough, and a slightly lower 350
degrees F for sweet yeast breads.
 Use only enough flour to handle dough. Avoid too much flour on board
when kneading first time.
 Dough too stiff.
O. Heaviness
 Low-grade flour.
 Insufficient rising period.
 Over-risen dough.
 Too much fat
P. Pale Crust
 Too little sugar.
 Dough temperature during mixing and rising was too high (so the yeast ate
all the sugar before baking, not allowing enough for caramelization during
the baking process)
 Oven temperature was too low.
Q. Dark Crumb
 Low-grade flour.
 Too cool an oven
 Using dark pans; Use light colored (not shiny), NOT nonstick heavy
baking pans; shiny pans reflect heat, causing insufficient browning
R. Streaked Crumb
 Poor mixing of dough
 insufficient kneading.
 Dough drying out before shaping; keep lightly greased and covered with
plastic wrap when not in use.
 Too much flour used when shaping
S. Crumbly
 Weak flour (lacking in gluten strength); Use the flour called for in the
recipe.
 Over-risen dough
T. Coarse Texture
 Low-grade flour); Use the flour called for in the recipe.
 Baking temperature too low.
 Dough too soft.
 Temperature of dough during mixing and rising was too high.
 Rising time too long.
U. Large Holes (This Is An Advantage With Certain Loaves)

 Poor kneading, causing bubbles of gas to be distributed unevenly.
 Over kneading
 Over-risen dough.
V. Small, hard lumps in your bread slice

 Dough was not mixed sufficiently
 Dough got too stiff to handle.
W. Circular streaks in your slices

 When rolling and pinching of the dough when you formed the loaf, and
your probably pinched the dough too vigorously.
CARE AND STORAGE OF BREAD

1. Bread is best stored at room temperature for 2-3 days and not in the refrigerator
because it hastens staling and the bread dries out.
2. Before storing, be sure to allow fresh-baked bread to cool at least 20 to 30
minutes before you slice and at least an hour before you bag it for storage. If
stored in plastic before it has completely cooled, the warm bread will “sweat”
inside the bag, and you’ll end up with a soggy crust.
3. Store in plastic bag, wrap with plastic wrap or in a bread box, where it keeps the
best.
4. If the recipe has butter, oil or any other fats, it will prevent the bread going stale
so quite so quickly.
5. To reheat stored bread, heat unwrapped in an oven for 10 to 15 minutes.
6. To freeze bread: if wrapped carefully, bread won’t lose quality in the freezer. In
fact, fresh bread may be frozen for several months. If possible freeze loaves
whole. Slicing exposes more surface area, which may result in an off flavor and
may not stay as fresh for an extended period of freezing.
7. To freeze: wrap bread, whole or sliced in plastic to keep moisture in or wrap in
foil or plastic wrap, and then resealable freezer bag.
8. To thaw frozen the bread: thaw it at room temperature and then reheat in the
oven.
SPOILAGE OF BREAD
1. MOLDS- are the most common cause of bread spoilage. They occur on the surface
of the bread through contact with air, through handling the wrapping process or from the
wrappers themselves.
• Bread molds may be white, black, green or yellow dots.
2. ROPINESS- Hot weather promotes the development of ropiness. It is caused by a
special variety of bullous bacteria. The spores of this bacterium resist the high
temperature to which the bread is subjected. Hence, they survive in the dough to grow
and multiply when conditions are favorable.
• Ropy bread has a yellow color and sticky soft texture. When drawn out and pulled
a part, it forms long strings. Sometimes large holes are formed in the ropy loaf.
• To prevent the growth of rope, sanitation must be observed in its slicing and
handling.

_____ 1. Used for biscuits, they are rolled out and cut into desired shapes.
a. Quick breads b. Soft dough c. Batters
_____ 2. Are easy to make and leaven by chemical leaveners.

a. Quick breads b. Soft dough c. Batters
_____ 3. Sometimes called as Pastry method.

a. Muffin method b. Biscuit method c. Creaming method
_____ 4. Mixing method used for pancakes and waffles.
_____ 5. Mixing method used for high-fat quick breads.
_____ 6. Are the most common cause of bread spoilage

a. Molds b. Rancid c. Ropiness
_____ 7. Improper shaping
a. Wrinkled Crust b. Flat top c. Gummy Crumb
_____ 8. Oven too hot at beginning; If the crust browns too early, the loaf can't expand to
its maximum volume. This interferes with the inner texture of the bread
a. Wrinkled Crust b. Flat top c. Gummy Crumb
_____ 9. Are thick enough to be dropped from scooper.

a. Pour batters b. Drop batters c. Soft batters
_____ 10. Are liquid enough to be poured into pan.

a. Pour batters b. Drop batters c. Soft batters

LABORATORY RUBRIC
Name: ____________________________________________ Date: _______________________

PERFORMANCE LEVEL
choosing wrong
ingredients.
steps preparation,
preparation step.
instructions follow
finished on time.
clean-up
other members.
excellent recipe.
product.
Total Score:
Final Grade:
Product Comments:
__________________________________________________

___________________________________
___________________________________
___________________________________
______________________
Instructor
BANANA MUFFIN CORN MUFFIN
Ingredients: Ingredients:
½c butter 1c butter
2 pcs eggs 4 pcs eggs
½c brown sugar, packed 2c sugar
½c sugar 1 can (470g) corn kernel
1c mashed banana 1 can (470g) cream corn style
2c all purpose flour 4c cake flour, sifted
1 tsp baking powder 2/3 c corn meal
1 tsp baking soda 2 tsp baking powder
1 tsp vanilla extract ½ tsp baking soda
½ tsp salt 1 tsp salt
¼c sour milk 2 brick all purpose cream
Toppings: + 2tbsp vinegar
1c cashew nuts, finely
Chopped Procedure:
1c banana chips, finely 1. Sift all dry ingredients together
Chopped and set aside.
½c washed sugar 2. Cream butter and sugar until
½c bread crumbs fluffy, add egg one at a time then add
vanilla.
Procedure: 3. Stir in corn cream, corn kernel
1. Sift all dry ingredients except and all-purpose cream and then mix
the two sugars and set aside. well.
2. Cream butter and sugars until 4. Fold dry ingredients into the
fluffy, add egg one at a time, then stir in creamed mixture.
vanilla and mashed banana. 5. Pour into into muffin pan lined
3. Fold dry ingredients into the with baking paper paper cups and bake
cream mixture alternately adding sour for 20-25 minutes at 375F or until done.
milk and mix well enough.
4. Pour into greased muffin pan
and baked until done.
5. Sprinkle with toppings
generously.
6. Bake for 25 – 35 minutes at
350F or until cake tester inserted and
comes out clean.

Name: ____________________________________________ Date: _______________________
PERFORMANCE LEVEL
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ingredients.
steps preparation,
preparation step.
instructions follow
finished on time.
clean-up
other members.
excellent recipe.
product.
Total Score:
Final Grade:
Product Comments:
_____________________________________________
___________________________________
___________________________________
___________________________________ ______________________
Instructor
EGGLESS CHOCOLATE CAKE
Ingredients:
1c All Purpose Flour
½ tsp Baking Powder
1 tsp Baking Soda
6 tbsp Unsweetened Cocoa Powder
¾c Granulated Sugar
½c Vegetable oil
¼c Hot Coffee ( tsp of coffee in ¼cup hot water)
¼c Milk -room temp
¼c Yogurt
1 tsp Vanilla essence
Chocolate Icing:
½c Unsalted Butter - room temp
⅓c Cocoa powder
2-2.5 c Icing sugar
1 tsp Vanilla essence
2-3 tbsp Hot water -
Procedure:
1. Preheat the oven to 180 C, 10 mins before baking. Lightly grease the cake tin
and line with parchment paper.
2. In a large bowl sift together the all purpose flour, baking soda, baking powder,
cocoa powder and sugar. Make a well.
3. Add all the wet ingredients one by one.
With an electric mixer, beat the mixture on low speed for 2-3 minutes until the dry and
wet ingredients are well combined. Do not over beat it.
4. Pour the batter in the prepared pan. Tap the pan a couple of times so the batter
is spread evenly and there are no air bubbles.
5. Bake for about 30 min. Check the cake with tooth pick. Toothpick inserted in
the middle of the cake should come clean when the cake is ready.
6. Once out of the oven, transfer the pan to a wiring rack to cool. After about an
hour remove the cake from the pan and let the cake cool completely before icing.
7. For icing - combine the softened butter and cocoa powder with a hand whisk or
a wooden spoon. Add a little of hot water and mix well. Add 1 cup of icing sugar and
vanilla essence. Mix well. Add a tbsp of hot water, if required, mix and add one more cup
of icing sugar. Combine well. Do a taste test and add more sugar if required. Also, add
more hot water to suit your required consistency.

EASY RED VELVET CUPCKES
Ingredients:
2c sugar
¾c vegetable oil
2 eggs, room temperature
1c buttermilk, room temperature
2 tsp vanilla extract
1 oz red food coloring
½c hot water
1 tsp white distilled vinegar
2c all-purpose flour
1 tsp baking soda
1 tsp baking powder
1 tsp salt
2 tbsp unsweetened cocoa powder
Frosting:
1 (8 oz) cream cheese, room temperature
4 tbsp butter, softened at room temperature (do not melt)
2c powdered sugar
Procedure:
1. Preheat oven to 325
2. In a large bowl mix together sugar and oil until well combined.
3. Beat in eggs until mixture is uniform in color.
4. Add in buttermilk, vanilla extract and food coloring.
5. Mix until well combined.
6. Mix in hot water and distilled vinegar.
7. Add flour.
8. Mix together baking soda, baking powder, salt and add to bowl.
9. Add in cocoa powder.
10. Mix to combine all ingredients.
11. Line a muffin pan with cupcake liners.
12. Pour ¼ cup of batter into each liner.
13. Bake to 18-20 minutes or until tops are sponge to the touch. (do not over
cook. SEET NOTE*).Remove from oven and let cupcakes sit in pan for 5
minutes.
14. Place cupcakes on a cooling rack to finish cooling.
15. Make the frosting by creaming together cream cheese and butter. Slowly add
in powdered sugar

Name: ____________________________________________ Date: _______________________
PERFORMANCE LEVEL
choosing wrong
ingredients.
steps preparation,
preparation step.
instructions follow
finished on time.
clean-up
other members.
excellent recipe.
product.
Total Score:
Final Grade:
Product Comments:
_____________________________________________
___________________________________
___________________________________
___________________________________ ______________________
Instructor
CHEESE CUP CAKES
Ingredients:
1c butter
¾c sugar
8 pcs egg
4c cake flour
2 tsp salt
3 tbsp baking powder
2c powder milk
2 can (big) condensed milk
1 bar cheese, grated
Procedure:
1. Sift flour, baking powder and salt. Set aside.
2. Cream butter and sugar. Add egg one at a time.
3. Stir in half of the cheese, powder milk and condensed milk.
4. Add the sifted dry ingredients. Blend well but do not over mix.
5. Spoon ¾ full the mixture into paper lined muffin pan and sprinkle with grated
cheese on top of each cup cakes.
6. Bake at preheated oven of 375F for 20 -30 minutes.

5.3. PIES AND PASTRIES
LEARNING OUTCOMES


explained.
DISCUSSION
PIES AND PASTRIES

Pastry derived from the word paste and pastry crust is a pie shell which is a
product made of flour, fat, liquid and salt. Basically, pie and tart are made from crust,
filling and toppings. However in order to have a delightful baked pies and pastries
depends on the proper technique of incorporating fat and flour and ensuring less gluten
formation.
PIES
- pie is a baked dish which is usually made of a pastry dough casing that covers or
completely contains a filling of various sweet or savory ingredients.
INGREDIENTS FOR PASTRY DOUGH

1. Flour- commonly from wheat, the most important ingredient in the bakeshop. It
provides bulk and structure to most of the baker’s product.

 Pastry flour/ lower protein bread flour- it is use to ensure tenderness,
crumbly or flaky texture.
 All purpose flour/low protein flour- it will produce strength and proper
amount of gluten.
 Bread flour- more shortening is needed to provide more tenderness to the
product.
2. Fats- shortening agents also known as tenderizing ingredients. Classically
shortening agents used to describe the ability to shorten or divide the gluten
strands. Fats that are used in pastry are unsalted.
3. Liquids- It is necessary to produce gluten in the flour which is important in

achieving flakiness. If the milk will be used, it will develop the crust to become
darker brown, firmness and crispness. The water should be cold when added to
prevent the fat from softening and being absorbed by flour.
4. Eggs- whole eggs and egg yolks are commonly used. The high percentage of fats
in egg yolk tends to promote tenderness and enrich the color of the dough.
5. Sugar- classified by the size of the grains

 Powdered sugar- the fine texture of it enables the ingredient to spread
easily throughout the dough and makes very smooth dough.
 Granulated sugar- best flavor, but due to its large crystal size, it creates a
rougher texture for the sheeting of dough.
6. Leavening Agents- baking powder and baking soda. It causes a foaming action
which lightens and softens the finished product.
7. Salt- it is added to mostly pastry dough to add flavor and improve shelf life. It
also has a slight tenderizing effect on the gluten and helps to make the dough less
sticky.
8. Other Ingredients- lemon juice, vinegar, various nut flavors, spices and
flavoring extracts.
2 TYPES OF PIE DOUGH TEXTURE

A. Mealy Pie Dough- it produce a more tender crust. This is because the fat is
almost completely blended into the flour. The word mealy is used because the
dough resembles meal. Less water is needed in mealy pie dough because the
fat-covered flour particles become less able to absorb it. This creates a very
tender, water resistant crust that is ideal. Mealy pie dough are less likely to get
soggy. Usually has no sugar

B. Flaky Pie Dough- it is used for ford drier fillings and top crust. The flour and
fat are mixed until the fat is the size of walnuts, large particles that create a
flaky texture once rolled out.
KINDS OF PIE CRUST

1. Single Crust Pie- the pie is lined with a thin layer of dough which is baked
first if the filling added to the pie shell is cooked. The pie can be baked
without any topping. In the one-crust pie, the filling is baked with or without
any topping.
2. Double Crust-Pie- The recipe for single crust is doubled and divided into
two dough’s. The first dough is used to line the bottom of the pan and the
other is rolled to cover the filling which is baked together at the same time.
CRUMB CRUST
Crushed graham cracker is well known for crumb crust and somewhat easy to
make pastry crust. It can be alternated by using vanilla wafer, chocolate cookies or
coconut biscuit. Chilled the crust first, to solidify butter in order to prevent sogginess.
Ground nuts maybe added to give crunch for special desserts. It is used both in frozen
and baked desserts.
CLASSIFICATION OF PIES
Baked Pies – these are raw pie shells, filled and then baked.
Examples: buko pie, pineapple pie
Unbaked Pies – these are blind baked pie shells the filled afterwards.
Examples: Mango tart, lemon meringue pie

TYPES OF FILLINGS AND TOPPINGS FOR PIES AND PASTRIES
1. Fruit
• Two crust
• Solid top crust or lattice
• Fruit filling includes mango, banana, macapuno and other fruits. Fruits
containing high acid or fruit juice require the use of more flour or
cornstarch.
2. Cream
• One crust
• Use cornstarch-thickened pudding to make the filling
• Coconut, fruit, nuts
• Often have meringue topping
• The hot mixture is blended into beaten egg yolk and cooked at correct
time and temperature.
3. Custard
• One crust
• Filled with custard made from milk, eggs, and sugar
• Bake in pie crust or in separate pie plate
• Slip cooled filling into crust
• Pumpkin most popular
4. Chiffon
• Light and airy
• One crust
• Filled with mixture containing gelatin and cooked beaten egg whites
• Filling may contain whip cream
• Chill until filling sets
Meringue- It can be serving as topping for pies and pastries. It is egg-white foam with
beaten sugar, baked until it is delicately browned. Examples of meringue topped pies and
caramel meringue and banana cream pie.
ASSEMBLING TARTS AND STORING PIES AND TARTS

• Assembling tarts consists of three steps:
– Line shell with prepared sweet dough. Bake blind and cool completely.
– Prepare pastry cream, curd or other filling. Pour filling into prepared crust.
– Refrigerate or freeze filled tart shells until filling is set.
• Pies and tarts filled with cream or custard must be refrigerated to retard bacterial
growth.

KINDS OF TOP CRUST
1. Lattice topping – looks like weaved long strips of crust dough.
2. Streusel topping – looks like crumb particles of blended flour, sugar and
butter scattered on top of pie.
KINDS OF PASTRY/PIE CRUST

1. Pate Brisee (pot bree zay) is a rich, flaky dough containing flour, salt, butter
(or other fat) and ice water. In French , pate brisee means “ broken pastry” it
refers to the tender flakes that break off as one cuts into this rich crust.
 Basic pie dough with flour, fat, liquid and salt.
2. Pate Sucree (Pot soo kray) literally means “sweet pastry”. Is rich sweet
dough that is usually made using the creaming method. When it is baked, pate
sucree has a rich, buttery flavor with a crisp texture and is ideal for tarts.
 pate brisee with sugar.
3. Pate Sablee (pot sab ley) - Is the same with pate brisee , but with sugar. It is
delicate, rich and crumbly.
 pate sucree added with egg.
NOTE: Pate is a French word means pastry dough.

1. Puff pastry- is not yeasted, and no sugar is added to the dough. Its richness is due
to the high quantity of butter used to create paper-thin layers of dough that bake
into crisp, light pastry. Made from four basic ingredients- flour, water, butter and
salt.
TYPES OF PUFF PASTRY:
a. Blitz Puff Pastry- is the most basic. It is also

known as quick puff pastry, is named for its fast
preparation. It is essentially very flaky pie dough.
b. Traditional Puff Pastry- it is made from beurrage

and detrempre.
c. Italian Puff Pastry- also known as pasta sfogliata.

White wine and eggs are included in the dough.
Intensive mix is required.
d. Inverted Puff Pastry- it is made using a reversible

dough sheeter. This creates a crisper, flakier puff
pastry. Five single folds are required for inverted puff
pastry.
1. Pate Choux (pot ah shoo) is a classic French pastry preparation that uses two
stages of preparation: cooking the paste and baking the paste. Choux ( French for
“cabbage”).
2. Pate a Feuilletee (pot foo ya tay)known as puff pastry which is like a rolled in
dough, but no yeast content so steam is responsible for rising. It has layers of fats
and flour and has buttery flavour.
3. Strudel and Phyllo (fee lo) transparent sheet layers of dough that are brushed
with butter and then stacked-up to make many pieces. Stored in the freezer.
4. Baked Meringues –meringue mixture that is bagged out into various shapes and
baked at low oven temperature until crisp, then iced with different attractive
toppings.

_____ 1. Derived from the word paste and pastry crust.

a. Quick breads b. Pies and Pastry c. Cookies
_____ 2. The fat is blended into the flour until the particles of shortening are about pea
size.
a. Flaky Pie Dough b. Mealy Pie Dough c. Soft Dough
_____ 3. Type of filling can be fresh, canned or dried fruits.

a. Custard filling b. Chiffon pie filling c. Fruit filing
_____ 4. It contains of egg whites and or whipping cream stabilized with gelatine syrup.
_____ 5. Kinds of pastry or pie crust, pate brisee with sugar.
a. Pate brisee b. Pate Sucree c. Pate Sablee
_____ 6. Basic pie dough with flour, fat, liquid and salt.
_____ 7. Known as puff pastry.
a. Pate Feuilletee b. Pate a choux c. Phyllo
_____ 8. Litterally means cabbage paste.

_____ 9. Looks like weaved long strips of crust dough.

a. Streusel topping b. Lattice topping c. Whip cream
_____ 10. Looks like crumb particles of blended flour, sugar and butter scattered on top
of pie.

Name: ____________________________________________ Date: _______________________
PERFORMANCE LEVEL
choosing wrong
ingredients.
steps preparation,
preparation step.
instructions follow
finished on time.
clean-up
other members.
excellent recipe.
product.
Total Score:
Final Grade:
Product Comments:
_____________________________________________
___________________________________
___________________________________
___________________________________ ______________________
Instructor

MINI EGG PIE
Ingredients:
Pie Crust:
1c butter, slightly softened
4c All purpose flour
¼c iced water
1t salt
2t sugar
Filling:
1 can condensed milk
1 can evaporated milk
4 pcs egg yolks
1 ½ t vanilla
Procedure:
1. Cut butter into pieces. Add all-purpose flour, sugar and salt.
2. Mix until mixture turns into little dough “pebbles”. Add water, consistency will
be somewhat crumbly.
3. Form into 24 balls. Flatten balls into rounds of crust sheets.
4. Mix filling ingredients together.
5. Pour the fillings into prepared muffin sized crust until ¾ full.
6. Bake at 375 F for 20 minutes or until middle is set.
Makes 24 servings

Name: ____________________________________________
Date: _______________________
PERFORMANCE LEVEL
choosing wrong
ingredients.
steps preparation,
preparation step.
instructions follow
finished on time.
clean-up
other members.
excellent recipe.
product.
Total Score:
Final Grade:
Product Comments:
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___________________________________
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___________________________________ ______________________
Instructor

APPLE PIE
Ingredients:
2 1/2 c plain flour
1t baking powder
1/4 c icing sugar
¾c chilled butter, cubed
2 pcs eggs
1 tbsp chilled water
6 pcs Granny Smith apples
1/2 t ground cinnamon
1/3 c washed sugar
2 tbsp ground almonds (optional)
Procedure:
1. Combine flour, baking powder, icing sugar and butter in a food processor until
mixture resembles breadcrumbs. Add 1 egg and water. Process until dough comes
together, adding more water if necessary. Turn onto a floured surface. Knead until
smooth. Equally divide the dough into 6 pieces and mold into round pieces. Wrap
separately in greaseproof paper. Refrigerate for 30 minutes.
2. Peel, core and chop apples. Place into a bowl. Add cinnamon and half the sugar.
Mix well.
3. Preheat oven to 200°C. Place a baking tray into oven. Roll pastry piece around 3-
4 inches (diameter) round or according to desired shape. At the middle of the
rolled-out pastry put apple approximately 2-3 T and sprinkle with ground
almonds.
4. Fold the pastry and press pastry together using a fork or by making a thin fold at
the edges. Beat remaining egg. Brush pastry with egg. Sprinkle with remaining
sugar. Place pie onto tray. Bake for 20 minutes. Reduce oven to 180°C. Bake for
20 minutes, or until golden. Let it rest for 30 minutes to 1 hour before serving.
Maybe served warm or chilled.

Name: ____________________________________________ Date: _______________________
PERFORMANCE LEVEL
choosing wrong
ingredients.
steps preparation,
preparation step.
instructions follow
finished on time.
clean-up
other members.
excellent recipe.
product.
Total Score:
Final Grade:
Product Comments:
_____________________________________________
___________________________________
___________________________________
___________________________________ ______________________
Instructor

CASHEW TARTS
Ingredients:
Crust:
2/3 C butter
1 med egg
½ cup icing sugar
1½ cups + 1 T plain flour
a pinch of salt
Filling:
1 large egg
½ cup sugar
1/3 cup maple syrup or corn syrup
1 tbsp. melted butter
½ tsp. vanilla extract
¾ cup finely chopped cashew nuts + extra for toppings
Procedure:
1. In a bowl mix sifted flour, icing sugar, salt, butter and egg until becomes dough
and knead. Sprinkle some flour to your working area and knead it to form a ball
and wrap in a cling film. Refrigerate the dough for about 25 to 30 minutes or until
it is workable state.
2. In a bowl mix sifted flour, icing sugar, salt, butter and egg until becomes dough
and knead. Sprinkle some flour to your working area and knead it to form a ball
and wrap in a cling film. Refrigerate the dough for about 25 to 30 minutes or until
it is workable state.
3. Prepare the filling and pour about 2/3’s full on each molds. Arrange cashew tarts
on a baking tray and bake in a preheated oven for about 20-25 minutes or until
pastry turns light brown and filling gets firm. Remove tarts from the oven and let
it cool completely, before removing from the molds to prevent from cracking.
You can wrap in any colored cellophane if desired, or store in an airtight
container.

Name: ____________________________________________ Date: _______________________
PERFORMANCE LEVEL
choosing wrong
ingredients.
steps preparation,
preparation step.
instructions follow
finished on time.
clean-up
other members.
excellent recipe.
product.
Total Score:
Final Grade:
Product Comments:
_____________________________________________
___________________________________
___________________________________
___________________________________ ______________________
Instructor

PICADILLOS EMAPANDITAS
Ingredients:
Crust:
3c flour
1t salt
1/4 c lard, cut into small pieces
1/4 c butter, cut into small pieces
2 pcs eggs, lightly beaten with 1/2 cup water
Filling:
3 tbsp vegetable oil
1 medium yellow onion, finely chopped
1 green bell pepper, finely chopped
3 cloves garlic, minced
250g ground beef
250g ground pork
½ cup diced potato
½ cup pineapple tidbits, drained
1/3cup tomato sauce
1 tbsp sugar
Salt and peppers to taste
Vegetable oil, for frying
Procedure:
1. In a large mixing bowl, combine the flour and salt. Work in the lard and butter,
using your fingers. Work the egg mixture into the dough and knead until smooth.
Form into a ball, cover with plastic wrap and refrigerate for 1 hour while making
the filling.
2. In a large skillet heat the oil over medium high heat and saute the onion and bell
pepper until softened and caramelized around the edges, about 5 to 6 minutes.
Add the garlic and cook for another 3 minutes. Add the meat and cook until
evenly browned then add diced potato and pineapple tid-bits. Put tomato sauce
and sugar continue simmering for another 5 to 7 minutes. Remove from the heat
and cool on a plate before using. Adjust seasoning to taste.
3. Roll the dough out on a floured surface and cut into 3-inch rounds. Place about 1
tablespoon of filling in the center of each round, fold it in half, and press the
edges together to seal. Crimp the edges of the pastry with a fork to seal.
4. In a deep fryer or large skillet, heat the oil to 375 degrees F. Fry the empanaditas
in batches until golden brown. Drain on paper towels before serving.
Approximately 16 pieces.

Name: ____________________________________________ Date: _______________________
PERFORMANCE LEVEL
choosing wrong
ingredients.
steps preparation,
preparation step.
instructions follow
finished on time.
clean-up
other members.
excellent recipe.
product.
Total Score:
Final Grade:
Product Comments:
_____________________________________________
___________________________________
___________________________________
___________________________________ ______________________
Instructor

CREAM PUFF
Ingredients:
Pate Choux
1/2 c butter
1c water
1/4 tsp salt
4pcs large eggs
Custard filling
5 tbsp all purpose flour
2 tbsp butter
1 ½ c fresh milk
½c white sugar
1 tsp vanilla
1 pc egg yolk
¼c confectioner sugar (optional)
Procedure:
1. Pre-heat oven at 400°F and grease cookie sheet with oil.
2. Bring water and butter to boil. Lower the flame and add salt and flour while
continuously stirring until mixture forms into a ball. Turn off flame. Add egg one
at a time while continuously stirring.
3. Mold pate choux using an ice cream scooper or spoon approximately 2 inches in
diameter or as desired. Bake for 20-30 minutes or until pastry is golden brown in
color.
4. In a bowl combine sugar and flour and mix well, add milk, vanilla and egg yolk
and continue stirring until mixture is well incorporated. Put under low flame and
continuously stir until mixture thickens. Add butter. Cool down custard mixture
while continuously stirring to avoid filming and clumping. Refrigerate until pastry
is ready.
5. Slice puff pastry partially. Using a spoon scoop enough amount of custard and fill
the pastry. Once completely done drizzle cream puff using a sifter with
confectioner sugar, chocolate or caramel.

Name: ____________________________________________ Date: _______________________
PERFORMANCE LEVEL
choosing wrong
ingredients.
steps preparation,
preparation step.
instructions follow
finished on time.
clean-up
other members.
excellent recipe.
product.
Total Score:
Final Grade:
Product Comments:
_____________________________________________
___________________________________
___________________________________
___________________________________ ______________________
Instructor

LEMON TART WITH STREUSSEL
6 PCS
Ingredients:
3 tbsp butter
2 tbsp powdered sugar
1 pc whole egg
2/3 c all purpose flour
1 tsp lemon zest
- Pre-bake for 10 minutes or until light brown in color at 350F.
Filling:
1 pc whole egg
2 tbsp sugar
½ tbsp.lemon juice
75 ml all purpose cream
Struessel:
2 tbsp butter
2 tbsp sugar
2 tbsp all purpose flour

5.4. COOKIES
LEARNING OUTCOMES


explained.
2. Using correct ingredients in baking are being identified based on the laboratory
requirements.
DISCUSSION
COOKIES
The term cookie is derived from the Dutch word koekje meaning small cakes
made in different sizes, shapes, flavors, and textures really “little cakes” – flat, sweet and
small.

TYPES OF COOKIES
1. Bar cookies consist of batter or other ingredients that are poured or pressed
into a pan (sometimes in multiple layers), and cut into cookie-sized pieces after baking.
In British English, bar cookies are known as "tray bakes". Examples include brownies,
fruit squares, and bars such as date squares.
2. Drop cookies are made from relatively soft dough that is dropped by spoonfuls
onto the baking sheet. During baking, the mounds of dough spread and flatten. chip
cookies (Toll House cookies), oatmeal (or oatmeal raisin) cookies and rock cakes are
popular examples of drop cookies.
3. Molded cookies are also made from stiffer dough that is molded into balls or
cookie shapes by hand before baking. Snicker doodles and peanut butter cookies are
examples of molded cookies.
4. Pressed cookies are made from soft dough that is extruded from a cookie
press into various decorative shapes before baking. Spritzgebäck are an example of a
pressed cookie.

5. Refrigerator cookies (also known as icebox cookies) are made from stiff
dough that is refrigerated to become even stiffer. The dough is typically shaped into
cylinders which are sliced into round cookies before baking. Pinwheel cookies are
representative.
6. Rolled cookies are made from stiffer dough that is rolled out and cut into
shapes with a cookie cutter. Gingerbread men is an example
7. Sandwich cookies are rolled or pressed cookies that are assembled as

a sandwich with a sweet filling. Fillings include marshmallow, jam, and icing.
The Oreo cookie, made of two chocolate cookies with a vanilla icing filling, is an
example.
MIXING METHODS
1. One Stage Method – this is a one bowk method where in all ingredients put
together in a mixing bowl and mixed at once.
2. Creaming Method – this is a conventional method where in fat and sugar is
creamed together until fluffy. Add eggs one at a time, stir in leaver and flour, then blend
well.

COOKIES PROPERTIES AND CAUSES
PROBLEM CAUSE SOLUTION

Cookies crumble • Over mixing the • Stop mixing when the dough is just
and are dry and dough, over mixed. Do not overdo it.
hard baking, dry Soak dry fruit in water a few
fruit/coconut, too minutes to absorb some moisture so
much water or a it won't take it from the recipe.
lack of fat. Measure salt using measuring
Excessive salt can spoons. Level top.
also cause your
cookies to be hard.
Cookies stick to • Cookie sheets not • Use parchment paper to line pans.
baking pan prepared according Or, lightly grease pan before using.
to the recipe; (Note: cookies spread more on
Cookies are still greased sheets so parchment paper
hot from the oven is preferred.)
Let the cookies cool on the pans for
a few minutes before transferring to
wire racks.
Cookies break • Cookies are still • Let the cookies cool on the pans for
when removed hot from the oven. a few minutes before transferring to
from baking wire racks
sheets
Cookies bake • Dough was not • Spring-release ice cream scoops are
unevenly rolled or portioned handy for forming drop cookies
to a consistent efficiently. They're available in a
thickness or size. variety of sizes at kitchenware or
restaurant supply stores.
Interior brown • Develop in small • Lower oven temperature by 25
spots or spots cookies cooking degrees F.
begins below the
surface spots and
causes some areas
to over bake.
Cookies are oily • Type of fat used. • Do not substitute shortening, stick
Cookie dough was butter or margarine for vegetable
not chilled before oil.
baking Margarine is softer and more oily
Too much fat. than butter. Shortening is the best to
use in this case.
Not enough flour.
Cookies fall • Used diet or • Use stick butter or shortening.
apart whipped spreads.
The products are
full of air and
water.
Cookies too puffy • All shortening • Use all butter or half shortening and
makes cookies half butter or all butter.
puff. Bring the dough to room
temperature before baking.
Cookies too flat; • Dough was not • Use shortening instead of butter.
they spread and properly chilled. Butter melts faster than solid
thin out while • Pans were greased shortening; cookies will spread
baking too much. more if made with butter. Even half

• Dough was placed butter/half shortening will melt
on warm baking more slowly than butter-only, so
sheets cookies made that way still spread
• Used a low-fat less than if made with all-butter.
margarine. Use cake flour instead of all-
Butter makes purpose, it has more moisture and
cookies spread if will therefore puff more (cookies
the dough is too will be softer and paler, though).
soft before baking. Additionally, add in 1 to 2
tablespoons flour can sometimes
cause cookies to puff more.
• Use parchment paper to line your
cookies sheets with for less cookie
spread.
• Make smaller cookies, they’ll puff
better.
Cookies not • All white sugar • Remove the cookies a few minutes
chewy makes cookies before they are done, while their
crispier. centers are still soft and not quite
cooked through. The edges should
be slightly golden but the middle
will still look slightly raw.
Use 2 egg yolks instead of one
whole egg, this will add some extra
moistness to the cookies thus
helping to be a bit more on the
chewy side.
• Using some high protein flour (such
as bread flour) can make the dough
hold together better, and can make a
chewier cookie – but too much can
make the cookies flatter and crisper
– experimentation is needed.
• 1/2 brown and 1/2 white sugar will
make for more chewiness. Use dark
brown sugar (more molasses)
instead of light brown sugar. It
attracts more moisture from the air,
and will make a chewier result.Use
baking powder (1 teaspoon per cup
of flour) instead of baking soda; the
resulting dough will make a chewier
cookie (it will spread less, since it’s
more acid).
Cookies aren't Type of fat used. • Bake cookies a few minutes longer
crispy Brown sugar makes than suggested and immediately
cookies chewier. remove them to wire racks to cool.
Make with all butter.
• Replace the egg called for in the
recipe with milk for a crispier
cookie.
• Use more white sugar than brown to
give more crispiness.
• A less acidic batter spreads more
and cookies will be crispier.
Substitute 1/2 teaspoon baking soda
per cup of flour for the baking
powder called for in the recipe. The
cookies will also brown better.
• Use a little bit more liquid in the
batter; that will help cookies to
spread more, and thus be thinner
and crispier.
• Substitute 1 tablespoon of corn
syrup for 1 tablespoon of the sugar
called for in the recipe; it will make
the cookies crispier and browner.

_____ 1. Derived from the word paste and pastry crust.

a. Quick breads b. Pies and Pastry c. Cookies
_____ 2. The fat is blended into the flour until the particles of shortening are about pea
size.
a. Flaky Pie Dough b. Mealy Pie Dough c. Soft Dough
_____ 3. Type of filling can be fresh, canned or dried fruits.

_____ 4. It contains of egg whites and or whipping cream stabilized with gelatine syrup.
_____ 5. Kinds of pastry or pie crust, pate brisee with sugar.
_____ 6. Basic pie dough with flour, fat, liquid and salt.
_____ 7. Known as puff pastry.
_____ 8. Litterally means cabbage paste.

_____ 9. Looks like weaved long strips of crust dough.

_____ 10. Looks like crumb particles of blended flour, sugar and butter scattered on top
of pie.

Name: ____________________________________________ Date: _______________________
PERFORMANCE LEVEL
choosing wrong
ingredients.
steps preparation,
preparation step.
instructions follow
finished on time.
clean-up
other members.
excellent recipe.
product.
Total Score:
Final Grade:
Product Comments:
_____________________________________________
___________________________________
___________________________________
___________________________________ ______________________
Instructor
CHOCO FUDGE BROWNIES

Original recipe makes 16 brownies
Ingredients:
1/2 c butter
1c white sugar
2 pcs eggs
1/3 c unsweetened cocoa powder
1/2 c all-purpose flour
1/4 tsp salt
1/4 tsp baking powder
3 tbsp butter, softened
3 tbsp unsweetened cocoa powder
1 tbsp honey
1c confectioners' sugar
Procedure:
1. Preheat oven to 350 degrees F (175 degrees C). Grease and flour an 8 inch
square pan.
2. In a large saucepan, melt 1/2 cup butter. Remove from heat, and stir in sugar,
eggs, and 1 teaspoon vanilla. Beat in 1/3 cup cocoa, 1/2 cup flour, salt, and baking
powder. Spread batter into prepared pan.
3. Bake in preheated oven for 25 to 30 minutes. Do not overcook.
4. To Make Frosting: Combine 3 tablespoons butter, 3 tablespoons cocoa, 1
tablespoon honey, 1 teaspoon vanilla, and 1 cup confectioners' sugar. Frost brownies
while they are still warm.

Name: ____________________________________________ Date: _______________________
PERFORMANCE LEVEL
choosing wrong
ingredients.
steps preparation,
preparation step.
instructions follow
finished on time.
clean-up
other members.
excellent recipe.
product.
Total Score:
Final Grade:
Product Comments:
_____________________________________________
___________________________________
___________________________________
___________________________________ ______________________
Instructor
CHOCOLATE PINWHEEL COOKIES

Original recipe makes 4 - 6 dozen
Ingredients:

1/2 c shortening
1/2 c white sugar
1 pc egg yolk
1 tbsp milk
1 1/2 c sifted all-purpose flour
1/2 tsp baking powder
1/2 tsp salt
1 (1oz) sq. unsweetened chocolate, melted
1 tbsp milk
2 tbsp hot milk
Procedure:
1. Thoroughly cream shortening and sugar and vanilla; blend in egg yolk and 1
tablespoon milk. Sift together flour, baking powder, and salt; stir into creamed mixture.
Divide dough in half; to one part, add chocolate and 1 tablespoon milk; mix. Chill both
doughs 1 1/2 hours.
2. On waxed paper, roll each half of dough into 10x12 inch rectangle. Brush
chocolate layer with hot milk; place plain layer a top so its far edge extends beyond
chocolate edge. Roll as for jelly roll.
3. Wrap roll in waxed paper. Chill thoroughly.
Slice thin. Bake on greased cookie sheet in moderate oven 375 degrees F (190 degrees C)
8 to 10 minutes. Makes 4 to 6 dozen cookies.
4. You may use gel food coloring to color the cookie dough instead of chocolate
to make colorful pinwheel cookies.

Name: ____________________________________________ Date: _______________________
PERFORMANCE LEVEL
choosing wrong
ingredients.
steps preparation,
preparation step.
instructions follow
finished on time.
clean-up
other members.
excellent recipe.
product.
Total Score:
Final Grade:
Product Comments:
_____________________________________________
___________________________________
___________________________________
___________________________________ ______________________
Instructor
CHOCOLATE CHIP COOKIES

Original recipe makes 4 dozen

Ingredients:
1c butter, softened
1c white sugar
1c packed brown sugar
2 pcs eggs
1 tsp baking soda
2 tsp hot water
1/2 tsp salt
2c semisweet chocolate chips
1c chopped walnuts
Procedure:
1. Preheat oven to 350 degrees F (175 degrees C).
2. Cream together the butter, white sugar, and brown sugar until smooth. Beat in
the eggs one at a time, then stir in the vanilla. Dissolve baking soda in hot water. Add to
batter along with salt. Stir in flour, chocolate chips, and nuts. Drop by large spoonfuls
onto ungreased pans.
3. Bake for about 10 minutes in the preheated oven, or until edges are nicely
browned.

Name: ____________________________________________ Date: _______________________
PERFORMANCE LEVEL
choosing wrong
ingredients.
steps preparation,
preparation step.
instructions follow
finished on time.
clean-up
other members.
excellent recipe.
product.
Total Score:
Final Grade:
Product Comments:
_____________________________________________
___________________________________
___________________________________
___________________________________ ______________________
Instructor
OATMEAL COOKIES
Ingredients:
3 eggs, well beaten
1c raisins
1 tsp vanilla
1c butter
1c brown sugar
1c white sugar
2½c flour
1 tsp salt
1 tsp cinnamon
2 tsp baking soda
2c oatmeal
¾c chopped pecans
Procedure:
1. This is a very important first step that makes the cookie: combine eggs, raisins
and vanilla and let stand for one hour.
2. Cream together butter and sugars.
3. Add flour, salt, cinnamon and soda and mix well.
4. Blend in egg-raisin mixture, oatmeal, and chopped nuts.
5. Dough will be stiff.
6. Drop by heaping teaspoons onto ungreased cookie sheet, or roll into balls and
flatten slightly.
7. Bake at 350 degrees for 10 to 12 minutes or until lightly browned.
5.5. ICING

LEARNING OUTCOMES


explained.
2. Using correct ingredients in baking are being identified based on the laboratory
requirements.
DISCUSSION
ICING
Icing, also called frosting in America, is a sweet often creamy glaze made of
sugar with a liquid such as water or milk, that is often enriched with ingredients such as
butter, egg whites, cream cheese, or flavorings and is used to cover or decorate baked
goods, such as cakes or cookies.
Icing is sweet coating that covers cakes and other baked products.
Frosting is a term used when icing is applied lavishly on cakes. They are usually
made up of sugar, fat, liquid, egg whites salt, color and other ingredients.
Main Functions of Icing

1. enhance flavor
2. gives aesthetic appeal
3. prolong life span

Classification of Icing
1. Cooked Icing – icing prepared using heat.
2. Uncooked Icing – icing that is prepared without the heat.
Kinds of Icing
1. Heavy – ideal for hard cakes.
2. Light – good for foam – type cakes
Note : the general rule of thumb in icing – “Heavy is to heavy, light is to light”
TYPES OF ICING
1. Royal icing – decorators icing that made of egg whites and powder sugar,
which make it hard and brittle when dry. Good for piping, borer and sugar flower.
2. Fondant
Wedding cake covered and decorated with fondant. Cake covered with chocolate
rolled fondant.
2.1. Poured fondant is a cream confection used as a filling or coating for cakes,
pastries, and candies or sweets. In its simplest form, it is sugar and water cooked to the
soft-ball stage, cooled slightly, and stirred or beaten until it is an opaque mass of creamy
consistency. Sometimes lemon is added to the mixture, mainly for taste. Other flavorings
are used as well, as are various colorings. For example the main filling of a Cadbury
Crème Egg is poured fondant.
2.2. Rolled fondant or fondant icing, which is not the same material as poured
fondant, is commonly used to decorate wedding cakes. It includes gelatin (or agar in
vegetarian recipes) and food-grade glycerin, which keep the sugar pliable and creates a
dough-like consistency. It can also be made using powdered sugar and melted
marshmallows. Rolled fondant is rolled out like a pie crust and used to cover the cake.
This gives the cakes a smooth appearance. Poured fondant can also be rolled out and used
for this purpose.
3. Butter cream

Layer cake with butter cream icing and decorations
Butter cream (also known as butter cream, butter icing or mock cream) is a
type of icing used inside cakes, as a coating, and as decoration. In its simplest form, it is
made by creaming butter with powdered sugar, although other fats can be used, such as
margarine. Colorings and flavorings are often added, such as cocoa powder or vanilla
extract.
One use of butter cream is in cupcakes, although it is popular as a topping for
many other forms of Victoria sponge.
MAJOR TYPES OF BUTTER CREAM

a. Simple butter cream - Simple butter cream, also known as American butter
cream, is made by creaming together fat and powdered sugar (also known as "icing
sugar" or "confectioner's" sugar) to the desired consistency and lightness. Small
quantities of whole eggs, egg whites, egg yolks, or milk may be included. Some recipes
also call for non-fat milk solids. Due to high sugar content, the frosting can form a thin
crust, which prevents sticking.
b. Decorator's butter cream - Sometimes called Rose Paste, this butter cream is
creamed much less than a regular simple butter cream resulting in a stiff paste suitable for
making flowers and other cake decorations. It is usually the sweetest of all the butter
creams.
c. Meringue-type butter cream - Also known as Italian butter cream, this
butter cream is similar in preparation to a French butter cream. Boiling syrup of sugar and
water cooked to soft-ball stage is poured over beaten egg whites to create a meringue.
The sugar syrup essentially cooks the egg whites, eliminating most health concerns. Fat is
added to the meringue as it cools. Frequently, when adding in the butter or shortening, the
mixture will separate and look "curdled". Extensive mixing is needed to incorporate the
ingredients. This is the most commonly used frosting for bakery cakes, and it does not
form a crust.
d. French butter cream - made by beating sugar syrup which has reached the
soft-ball stage into beaten egg yolks and whipping to light foam. Softened butter is then
whipped in. This icing is very rich, smooth, and light. French butter creams tend to melt
faster than other butter creams due to the high content of fat from the egg yolks and
butter.
e. Pastry cream-type butter cream - sometimes referred to as German butter
creams, are made by beating together thick pastry cream and softened butter, and may be
additionally sweetened with extra confectioners' sugar. Similarly, a light custard can be
made and beaten with butter.
f. Fondant-type butter cream - made by creaming together equal parts fondant
and butter.
.
4. Ganache - (pronounced /ɡəˈnɑːʃ/, from the French word for "jowl") is a glaze,
icing, or filling for pastries made from chocolate and cream. Its origins date to around
1850, when it may have been invented in Switzerland or in France.

Ganache is normally made by heating heavy/double cream, then pouring it over chopped
dark semi-sweet chocolate. The mixture is stirred or blended until smooth, with liqueurs
or extracts added if desired.
Depending on the kind of chocolate used, what the ganache is intended for, and
the temperature it will be served at, the ratio of chocolate to cream is varied to obtain the
desired consistency. Typically, two parts chocolate to one part cream are used for filling
cakes or truffle base, while three to one are commonly used in a glaze. Cooled ganache
can be whipped to increase volume and spread to cover a cake

_____ 1. Sugar paste made of powdered sugar, kneads and rolled out, and then covers
the entire cake.
a. Rolled out b. Ganache c. Royal icing
_____ 2. Good for piping, border and sugar flower.

_____ 3. Blend of heavy cream and melted semi-sweet chocolate, sometimes with corn
syrup.
_____ 4. Term used when icing is applied lavishly on cakes.
a. Icing b. Filling c. Frosting
_____ 5. Smooth mixture of fat and sugar. It may also contain eggs to increase lightness.
a. Boiled icing b. Butter cream c. Glace icing
_____ 6. Foam- type of icing which made egg whites and caramelized sugar.
a. Boiled icing b. Butter cream c. Glace icing
_____ 7. Icing prepared using heat.
a. Light icing b. Cooked icing c. Uncooked icing
_____ 8. Good for foam- type cakes.

_____ 9. Icing that is prepared without the heat.

_____ 10. Sweet coating that covers cakes and other baked products.
a. Icing b. Filling c. Frosting

Name: ____________________________________________ Date: _______________________
PERFORMANCE LEVEL
choosing wrong
ingredients.
steps preparation,
preparation step.
instructions follow
finished on time.
clean-up
other members.
excellent recipe.
product.
Total Score:
Final Grade:
Product Comments:
_____________________________________________
___________________________________
___________________________________
___________________________________ ______________________
Instructor
BOILED ICING 1c white sugar

1/3 c water
Ingredients: 1 tbsp light corn syrup
1/8 tsp salt 3 egg whites, at room
2 pcs egg whites temperature
1 tsp vanilla extract 4c powdered sugar
3 tbsp confectioners' sugar 1/2 tsp cream of tartar
Food coloring (optional)
Procedure:
1. Combine sugar, water, corn Procedure:
syrup, and salt in a saucepan; stir until 1. Make sure the egg whites are
well blended. Boil slowly without at room temperature before beginning.
stirring until mixture will spin a long 2. In the clean, dry bowl of a
thread when a little is dropped from a stand mixer, place the egg whites,
spoon (hold the spoon high above powdered sugar, and cream of tartar.
saucepan), or reaches 238 - 242 degrees Using the whisk attachment beat all
F (114 - 117 degrees C). together on low speed until combined.
2. In a large bowl, beat egg You can use a hand mixer if you desire,
whites with a mixer until they are stiff, but it will likely take longer for the icing
but still moist. Pour hot syrup slowly to reach the right consistency.
over egg whites while beating. Continue 3. Stop the mixer and scrape
until mixture is very fluffy, and will hold down the sides of the bowl. Restart the
its shape. Add vanilla, and beat until mixer and beat the mixture on medium
blended. If icing does not seem stiff speed until very thick, shiny, stiff and
enough, beat in 2 or 3 tablespoons white. This should take about 7-10
confectioners’ sugar 1 tablespoon at a minutes.
time until stiff enough to hold its shape. 4. Check the texture to ensure
Spread on cake. that it is suitable for your needs. If you
require a stiffer icing, add a little more
ROYAL ICING powdered sugar at this point.
Ingredients:

5.5. CAKES
LEARNING OUTCOMES


explained.
DISCUSSION
CAKE
Cake is a form of food that is usually sweet and often baked. Cakes normally
combine some kind of flour, a sweetening agent (commonly sugar), a binding agent
(generally egg, though gluten or starch are often used by lacto-vegetarians and vegans),
fats (usually butter, shortening, or margarine, although a fruit purée such as applesauce is
sometimes substituted to avoid using fat), a liquid (milk, water or fruit juice), flavors and
some form of leavening agent (such as yeast or baking powder), though many cakes lack
these ingredients and instead rely on air bubbles in the dough to expand and cause the
cake to rise. Cake is often frosted with butter cream or marzipan, and finished with piped
borders and crystallized fruit.
Cake is often the dessert of choice for meals at ceremonial occasions, particularly
weddings, anniversaries, and birthdays. There are countless cake recipes; some are bread-
like, some rich and elaborate and many are centuries old. Cake making is no longer a
complicated procedure; while at one time considerable labor went into cake making
(particularly the whisking of egg foams), baking equipment and directions have been
simplified that even the most amateur cook may bake a cake.
TYPES OF CAKE FORMULA

1. Batter type (shortened cakes) – they contain high fat ingredients. These type
of cakes are heavy and has velvety texture.
Examples: Butter cake, pound cake

2. Foam type (unshortened cakes) – they contain no fat or little fat. They are
leavened by air, which is into beaten eggs, and by steam that forms during baking. These
type of cakes are light and fluffy.
Examples: Angel food cake, sponge cake
3. Chiffon type (modified sponge cake) – they contain vegetable oil blended into
the egg yolk batter then fold into beaten egg whites. It is a cross between shortened and
unshortened cakes.
CAKE INGREDIENTS
1. Flour – forms structure to the cake.
2. Sugar – gives sweetness to the cake.
3. Eggs – improves flavor and color and its leavens the cakes.
4. Liquid – adds moisture and help ingredients blend together.
5. Salt – enhance flavor
6. Fat – tenderizes the gluten.
7. Leavening Agents – raises the cake to become porous and light.
8. Cream of Tartar – whitens the egg whites and act as stabilizing agent.
9. Flavorings – camouflage unpleasant aroma of eggs.
10. Nuts and seeds – provide crunchy texture to the cakes.
MIXING METHOD
1. Blending (Flour-Batter-Method) – the flour and fats are mixed well. In a
bowl, beat the sugar and egg until thick and light. Stir in flour-fat mixture to the sugar-
egg mixture and gradually pour out liquid ingredients, then mix until smooth.
2. Creaming (Conventional Method) – cream fat and sugar until light and fluffy,
and then beat eggs one at a time to incorporate air. Add the sifted dry and liquid
ingredients alternately to cream mixture.
3. Single stage (One-Bowl Method) – the quick mix method by mounding all dry
ingredients in a mixing bowl, makes a well and pours over the liquid ingredients and mix
for a predetermined time.
4. Two stage method – first, mix all sifted dry ingredients and part of a liquid.
Second, combine the remaining liquid and slightly beaten eggs and then add to the first
mixture into three parts. After each part, scrape down the side of then mixing bow to
ensure even mixing.
WHIPPING STAGES OF THE EGG WHITES

1. Frothy – egg whites has large air bubbles of different sizes can be seen.
2. Bring to hold shape – egg whites left mark when wire whip is lift.
3. Soft peak – egg whites stand in peak and soft if the tips will blend.
4. Almost stiff – egg whites stand in sharp pointed peaks but still soft.
5. Stiff and dry – egg whites are stiff and sharp peaks form.
SHAPES OF CAKES
Cakes are frequently described according to their physical form. Cakes may be
small and intended for individual consumption. Larger cakes may be made with the
intention of being sliced and served as part of a meal or social function. Common shapes
include:
 Layer cakes, frequently baked in a Spring form pan and decorated

 Sheet cakes, simple, flat, rectangular cakes baked in sheet pans

 Cupcakes and Madeleine’s, which are both sized for a single person
 Bundt cakes
 Swiss roll cakes
 Cake Balls
CAKE DECORATING
A chocolate cake decorated with icing, strawberries, and silvery sugar beads or Dragées.
A slice of strawberry cake with garnishing of apple.
Butter cream swirls are piped onto the sides of a cake with a pastry bag.
TESTING CAKES
1. The cake should evenly browned and well rise.
2. The cake should have shrunk away from the side of the pan.
3. There should be no bubbling sound inside the oven.
4. The mixtures should feel firm but springy, when touched by fingers.
5. The cake should prick with skewer, if comes out clean the cake is done.
GUIDELINES IN PANNING, BAKING AND COOLING

1. Preheat oven for about 20 -40 minutes.
2. Tap the baking pan at once on the bench to free large trapped air bubbles.
3. See to it that the oven shelves are levels.
4. Give space allowance to the baking pan for even temperature distribution.

5. Bake at specified temperature suggested in the recipe.
6. Do not always open the oven as it disturbs cake from rising.
7. Test the cake if it is done by inserting skewer or cake tester.
8. Let cakes cool in the pans for 10 minutes for easier removal of the cake.
9. Invert to a cake rack and allow cooling thoroughly before frosting.
10. To prevent drying, wrap rice cakes as soon as they are cooled.
_____ 1. These type of cakes are heavy and has velvety texture.
a. Batter type b. Foam type c. Chiffon type
_____ 2. It is a cross between shortened and unshortened cakes.
_____ 3. These types of cakes are light and fluffy.

_____ 4. Conventional mixing method used for cakes.
a. Blending b. Creaming c. Single stage
_____ 5. Known as one-bowl mixing method used for cakes
a. Blending b. Creaming c. Single stage
_____ 6. Egg whites has large air bubbles of different sizes can be seen.
a. Frothy b. Stiff and dry c. Almost stiff
_____ 7. Egg whites are stiff and sharp peaks form.
_____ 8. Egg whites stand in sharp pointed peaks but still soft.
_____ 9. Cake ingredients used to form structure to the cake.

a. Sugar b. Cream of tartar c. Flour
_____ 10. Whitens the egg whites and act as stabilizing agent.
a. Sugar b. Cream of tartar c. Flour
CHIFFON CAKE
Ingredients:
2c sifted cake flour
1 1/2 c white sugar
1 tbsp baking powder
1 tsp salt
1/2 c vegetable oil
7 pcs egg yolks
3/4 c cold water
1 tsp lemon extract
7 pcs egg whites
1/2 tsp cream of tartar
Procedure:
1. Preheat oven to 325 degrees F (165 degrees C). Wash a 9 inch round pan or 9X9
square pan. Brush with lard or margarine and line with wax paper.
2. Measure flour, sugar, baking powder, and salt into sifter. Sift into bowl. Make a
well; add oil, egg yolks, water, vanilla, and lemon flavoring to the well in the
order that is given. Set aside. Don't beat.
3. In a large mixing bowl, beat egg whites and cream of tartar until very stiff. Set
aside.
4. Using same beaters, beat egg yolk batter until smooth and light. Pour gradually
over egg whites, folding in with rubber spatula. Do not stir. Pour batter into angel
food tube pan.
5. Bake for 55 minutes. Increase heat to 350 degrees F (175 degrees C), and bake 10
to 15 minutes until done. Invert pan until cool.
Name: ____________________________________________ Date: _______________________

PERFORMANCE LEVEL

choosing wrong
ingredients.
steps preparation,
preparation step.
instructions follow
finished on time.
clean-up
other members.
excellent recipe.
product.
Total Score:
Final Grade:
Product Comments:
_____________________________________________
___________________________________
___________________________________
___________________________________ ______________________
Instructor
CARROT CAKE
Ingredients:
4 pcs eggs
1 1/4 c vegetable oil
2c white sugar
2 tsp baking soda
2 tsp baking powder

1/2 tsp salt
2 tsp ground cinnamon
3c grated carrots
1c chopped pecans
CREAM CHEESE FROSTING
Ingredients:
1/2 c butter, softened
8 oz cream cheese, softened
4c confectioners' sugar
1c chopped pecans
Procedure:
1. Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 9x13 inch pan.
2. In a large bowl, beat together eggs, oil, white sugar and 2 teaspoons vanilla. Mix
in flour, baking soda, baking powder, salt and cinnamon. Stir in carrots. Fold in
pecans. Pour into prepared pan.
3. Bake in the preheated oven for 40 to 50 minutes, or until a toothpick inserted into
the center of the cake comes out clean. Let cool in pan for 10 minutes, then turn
out onto a wire rack and cool completely.
4. To Make Frosting: In a medium bowl, combine butter, cream cheese,
confectioners' sugar and 1 teaspoon vanilla. Beat until the mixture is smooth and
creamy. Stir in chopped pecans. Frost the cooled cake.
Name: ____________________________________________ Date: _______________________

PERFORMANCE LEVEL

choosing wrong
ingredients.
steps preparation,
preparation step.
instructions follow
finished on time.
clean-up
other members.
excellent recipe.
product.
Total Score:
Final Grade:
Product Comments:
_____________________________________________
___________________________________
___________________________________
___________________________________ ______________________
Instructor
BANANA WALNUT CAKE
Ingredients:
1/2 c butter
1c sugar, white
2 pcs eggs, beaten
2c bananas, overripe, mashed
1/2 c walnuts, chopped fine (optional)
2c flour
1/4 tsp salt
3/4 c milk
1 tbsp lemon juice
1 tsp baking powder
1 tsp baking soda
1 1/2 tsp vanilla, pure
Procedures:
1. Preheat oven to 350 degrees.
2. Cream the butter, add sugar and eggs.
3. Mix well, add the bananas, nuts and vanilla.
4. Prepare the sour milk by stirring the lemon juice into the milk.
5. Sift the dry ingredients and add them to the banana mixture.
6. Mix in the sour milk gently.
7. Pour into a prepared 9 x 12" pan.
8. Bake at 350 degrees for 45 min - 1 hour (until firm in the center).
Name: ____________________________________________ Date: _______________________

PERFORMANCE LEVEL

choosing wrong
ingredients.
steps preparation,
preparation step.
instructions follow
finished on time.
clean-up
other members.
excellent recipe.
product.
Total Score:
Final Grade:
Product Comments:
_____________________________________________
___________________________________
___________________________________
___________________________________ ______________________
Instructor
CHOCOLATE CAKE
Ingredients
1 (12 ounce) package semisweet chocolate chips
2 tablespoons instant coffee granules
5 tablespoons water
1/2 cup butter
1/2 cup margarine

2 cups white sugar
6 egg yolks
1 cup all-purpose flour
6 egg whites
1 tablespoon confectioners' sugar, for dusting
Directions
1. Preheat an oven to 350 degrees F (175 degrees C). Grease a 9-inch springform
pan with 3-inch high sides. Wrap bottom of pan securely with aluminum foil so it comes
up about 1-inch on the sides. Set aside.
2. Melt the chocolate chips with the instant coffee granules and water in a
microwave-safe glass or ceramic bowl in 30-second intervals, stirring after each melting,
for 1 to 3 minutes (depending on your microwave). Do not overheat or chocolate will
scorch. Set aside to cool.
3. Beat the butter, margarine, and white sugar with an electric mixer in a large
bowl until light and fluffy. The mixture should be noticeably lighter in color. Add the
room-temperature egg yolks one at a time, allowing each egg yolk to blend into the butter
mixture before adding the next. Pour in the flour gradually, mixing until just
incorporated. Fold in the melted chocolate; mixing just enough to evenly combine.
4. Beat egg whites until foamy in a large glass or metal mixing bowl. Continuing
to beat until stiff peaks form. Lift your beater or whisk straight up: the egg whites should
form a sharp peak that holds its shape. Fold egg whites a third at a time into the chocolate
mixture; mixing just enough to evenly combine. Pour the batter into prepared pan.
5. Bake in the preheated oven until a toothpick inserted into the center comes out
clean, 1 hour to 1 hour and 5 minutes. Cool in the pans for 10 minutes before removing to
cool completely on a wire rack. Sift confectioners' sugar over the top of the cake before
serving.
Name: ____________________________________________ Date: _______________________

PERFORMANCE LEVEL

choosing wrong
ingredients.
steps preparation,
preparation step.
instructions follow
finished on time.
clean-up
other members.
excellent recipe.
product.
Total Score:
Final Grade:
Product Comments:
_____________________________________________
___________________________________
___________________________________
___________________________________ ______________________
Instructor
VANILLA CHIFFON CAKE WITH SWISS BUTTER CREAM
7 X 3” BAKING PAN
Ingredients:
1 1/8 c cake flour
½c Sugar
½ tbsp.baking powder
¼ tsp salt
4 pcs large egg yolk

¼c oil
¼ + 1/8 c water
2 tsp vanilla
4 pcs Egg white

¼ tsp cream of tartar
¼c sugar
Butter Icing:
2 pcs large eggwhite

1c sugar
1c shortening
1c butter, softened
Note : please bring wax paper, decorating tips, pastry bags for cake decorating

Im Fundamentals of Baking

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CHAPTER 1

LO 1. Recollect historical background of baking industry;

1. Historical background is being explained.

THE HISTORY OF BAKING

BACHELOR OF SCIENCE IN HOME ECONOMICS – FPE 1

 Ancient Greeks uses enclosed ovens, heated by wood fires

 Later part of the Middle Ages – reappear

 Sparked a revolution in pastry making

French Revolution 1789

 Most famous chef from Paris.

BACHELOR OF SCIENCE IN HOME ECONOMICS – FPE 2

THE EVOLUTION OF BAKING INDUSTRY IN THE PHILIPPINES

Early 17TH Century

Time of the Chinese Traders

 Wheat consumption was evident.

 Philippines were importing flour from the United States.

BACHELOR OF SCIENCE IN HOME ECONOMICS – FPE 3

_____ 1. This is the first born bread.

_____ 2. In what period the public bakeries mushroomed?

_____ 3. The importation of wheat flour continued until when?

_____ 4. He wrote the famous book La Pattisseir Royal.

_____ 8. Introduced the cultivation of Wheat in the Philippines.

_____ 9. Oil and honey is used to make this baked product.

_____ 10. Major contribution of Royal Egyptian to baking industry.

BACHELOR OF SCIENCE IN HOME ECONOMICS – FPE 4

LO 1. Identify Sanitation and safety rules;

1. Sanitation and safety rules are being explained.

SANITATION AND SAFETY RULES

A. Preparing Oneself to Start

B. Always Keep the Food Clean

BACHELOR OF SCIENCE IN HOME ECONOMICS – FPE 5

C. Tools and Utensils Must be Clean

D. Keep the Pastry Kitchen Clean

E. Washing Pots and Pans Properly

F. Fall prevention practices

BACHELOR OF SCIENCE IN HOME ECONOMICS – FPE 6

_____ 1. Common kitchen ingredients used to put out small fire.

_____ 3. Used to protect clothes from dirt.

_____ 4. Best shoes to wear during kitchen laboratory.

_____ 5. This is an example of fall prevention practices.

_____ 6. This is an example of burn prevention.

_____ 7. This is used in food tasting.

_____ 10. This is an example of preparing oneself to start.

BACHELOR OF SCIENCE IN HOME ECONOMICS – FPE 7

LO 1. Classify baking tools and equipment;

1. Baking tools and equipment are being explained.

BAKING TOOLS AND EQUIPMENT

1. Rolling Pin – cylinder used to roll out the dough, it can be

2. Wire whisk/whip – tool with stainless wires which are

3. Wooden spoon – paddle shape spoon made from light

4. Spring form pan – baking pan with detachable bottom

BACHELOR OF SCIENCE IN HOME ECONOMICS – FPE 8

6. Wire/cake rack – cooling rack with cris-crossed heavy

7. Cookie scooper - small ice cream scooper that has a

8. Steel Spatula – palette knife with a long narrow steel use

9. Angular Spatula – elongated offset spatula is a flexible

10. Cake Comb – an icing comb in triangular shape with a

11. Dough Scrapper – bench scrapper is a rectangular piece

12. Hand Mixer – kitchen gadget that electronically operated

13. Rubber Scrapper – pliable rubber used for scrapping out

14. Drum Sieve – stainless steel with fine screen in a round

15. Strainer – long handle bowl shaped with a fine screen

17. Ramekin – round ceramic dish usually used in cooking