MINISTRY OF YOUTH, INDIGENISATION AND ECONOMIC EMPOWERMENT

TRAINING FOR ENTERPRISE MODULE

IN

BAKERY STUDIES

LEVEL 1-3

MODULE CODE: THE/16/BS

PREPARED BY: GLADSTONE MUSATYA

CHRISTINA MOYO
MORRIES SITHOLE
ROSEMARY MWERO

MODULE DEVELOPMENT CONSULTANT: PROF LEONORAH. T. NYARUWATA

VENUE: GOLDEN PEACOCK HOTEL MUTARE
DATES: 24 JULY- 2 AUGUST 2016
TABLE OF CONTENTS

UNIT 1: HEALTH AND SAFETY ............................................................................................ 8

1.0 INTRODUCTION................................................................................................................. 8
1.1 DEFINITION OF HYGIENE ............................................................................................... 8
1.1.0 Personal Hygiene................................................................................................................ 9
1.1.1 Important points to consider on personal hygiene ............................................................. 9
1.1.2 Kitchen hygiene................................................................................................................ 12
1.1.3 Food hygiene .................................................................................................................... 12
1.2.0 SAFETY IN THE KITCHEN .......................................................................................... 13
1.2.1 General Safety Guidelines................................................................................................ 13
1.2.2 Machinery......................................................................................................................... 13
1.2.3 Knives............................................................................................................................... 13
1.3 FIRST-AID TREATMENT ................................................................................................ 14
1.3.1 Shock ................................................................................................................................ 14
1.3.2 Fainting............................................................................................................................. 14
1.3.3 Cuts................................................................................................................................... 15
1.3.4 Nose bleeds ...................................................................................................................... 15
1.3.5 Fractures ........................................................................................................................... 15
1.3.6 Burns and scalds ............................................................................................................... 16
1.3.7 Electric shock ................................................................................................................... 16
1.3.8 Gassing ............................................................................................................................. 16
1.3.9 First-aid kit ....................................................................................................................... 16
1.4.0 FIRE PREVENTION ....................................................................................................... 17
1.4.1 Fire ................................................................................................................................... 17
1.4.2 How fire starts .................................................................................................................. 17
1.4.3 Possible causes of fire ...................................................................................................... 18
1.4.4 How fire spreads............................................................................................................... 18
UNIT 2: BAKERY BRIGADE/PERSONNEL/HIERACHY AND DUTIES .......................... 19
2.0 INTRODUCTION............................................................................................................... 19
2.1 THE BAKERY BRIGADE ................................................................................................. 19

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2.2 DUTIES OF THE BAKERY PERSONNEL ...................................................................... 20
UNIT 3: BAKERY EQUIPMENT ............................................................................................ 22
3.0 INTRODUCTION............................................................................................................... 22
3.1 EQUIPMENT AND UTENSILS USED IN CATERING .................................................. 22
3.1.1 LARGE EQUIPMENT-ELECTRICAL........................................................................... 22
3.1.2 SMALL EQUIPMENT AND UTENSILS ....................................................................... 40
3.1.3 WOOD AND COMPOUND MATERIALS .................................................................... 42
UNIT 4: COMMODITIES/ RAW MATERIALS/ INGREDIENTS ........................................ 48
4.0 INTRODUCTION............................................................................................................... 48
UNIT 5: YEAST DOUGHS...................................................................................................... 50
5.0 INTRODUCTION............................................................................................................... 50
5.1 DOUGH PRODUCTS ........................................................................................................ 50
5.1.1 FERMENTATION ........................................................................................................... 50
5.1.2 Points to remember when using yeast .............................................................................. 51
5.1.3 Steps in making bread rolls .............................................................................................. 51
5.1.3 Possible/ reasons for faults when using yeast dough ....................................................... 52
5.2 YEAST DOUGH RECIPES................................................................................................ 53
5.2.1 BREAD ROLL RECIPE .................................................................................................. 53
5.2.2 BUN DOUGH (BASIC RECIPE) .................................................................................... 57
5.2.3 FRUIT BUNS................................................................................................................... 58
5.2.4 BATH BUNS ................................................................................................................... 58
5.2.5 CHELSEA BUNS ............................................................................................................ 59
5.2.6 SWISS BUNS .................................................................................................................. 59
5.2.7 DOUGHNUT ................................................................................................................... 59
UNIT 6: CAKE MIXTURES .................................................................................................... 60
6.0 INTRODUCTION.......................................................................................................... 60
6.1 CAKES ........................................................................................................................... 60
6.2 ROCK CAKES.................................................................................................................... 63
6.3 SPONGES ........................................................................................................................... 63
6.4 GENOESE SPONGE (GENOISE) - Whisking Method ..................................................... 64
6.5 CHOCOLATE GENOESE (Genoise Au Chocolate) Whisking ......................................... 65

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6.6 SWISS ROLL (METHOD 1) .............................................................................................. 65
6.7 SWISS ROLL (METHOD 2) .............................................................................................. 65
6.8 BISCUITS AND TARTS .................................................................................................... 66
6.9 BASIC CAKE ICING ......................................................................................................... 67
6.9.1 Water icing/ glace icing.................................................................................................... 67
6.9.2 Butter Icing....................................................................................................................... 68
UNIT 6: PASTRY MAKING ................................................................................................... 70
6.0 INTRODUCTION.......................................................................................................... 70
6.1 TYPES OF PASTRY AND USES ...................................................................................... 71
6.1.1 Short crust pastry.............................................................................................................. 71
6.1.2 Sweet /sugar pastry. (Pâte a Sucre.) ................................................................................. 72
6.1.3 Puff pastry ........................................................................................................................ 73
6.1.4 Rough puff pastry ............................................................................................................. 74
6.1.5 Choux paste ...................................................................................................................... 75
6.1.6 Samoosas .......................................................................................................................... 76
7.0 REFERENCES ............................................................................................................... 77

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OVERVIEW
Bakery is not only a skill but an art. Bakery production is a skill oriented enterprise, which
has become very popular among all the age groups. Bakery products have good shelf life.
Baking is considered as a different form of cooking which is difficult to master, on the
contrary this art can be easily acquired and mastered even by less educated and under
privileged. The skill can be utilised for income generation. Hence there is scope in promoting
this skill as an opening for entrepreneurship.

This module on bakery studies has seven units which cover health and safety, bakery brigade,
bakery equipment, bakery commodities, yeast products, cake mixtures and pastry making. It
also has basic recipes and illustrations. The theory and practical components are based on the
requirements of the Training For Enterprise (TFE) programme.

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AIM
The aim of this module is to develop a competent baker with entrepreneurial skills that fulfill
the needs of the consumer.

MODULE OBJECTIVES

i. Practice safety and hygiene in the bakery section

ii. To impart skill to the technical input required for a bakery enterprise
iii. To streamline the training towards establishing enterprise for income generation

SKILLS TO BE PROVIDED

i. The skills of selecting, handling and use of equipment;

ii. The skill of selecting the raw material-quality testing and use;
iii. The skill of preparation, technical do’s and don’ts
iv. The skill of identify faults and making necessary remedies to get a good product
v. The skills of costing and fixing the selling price

JOB OPPORTUNITIES

WAGE OPPORTUNITIES

a) Can be employed as bakers in large and small scale bakery units

b) Can be taken as a contract baker
c) Employment in canteen, cafeteria, fast foods centres
d) As trainer for untrained personnel

SELF EMPLOYMENT

After completion of the module, the trainee

a) Can start a bakery enterprise

b) Can cater for orders received

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 LEVEL ONE

INTRODUCTION TO BAKERY

In this module you will learn about health and safety, bakery brigade, bakery equipment,
commodities/ingredients, yeast products, cake mixtures and pastries.

ACTIVITY 1.0

Let us list down our expectations in this bakery module

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UNIT 1: HEALTH AND SAFETY

UNIT 1: OBJECTIVES

I. Practice hygiene and safety in the bakery establishment

II. Describe how to prevent fires in the bakery section
III. Demonstrate first aid procedures

1.0 INTRODUCTION

In this unit you will learn about health and safety, first aid and fire prevention in the
bakery section.

ACTIVITY 1.1

Trainees explain what they know about hygiene,

safety and first aid general.

1.1 DEFINITION OF HYGIENE

From our discussion we learnt that food safety is an important part of any bakery section, so
bakery personnel must ensure that everyone carries out safe practices at all times. Hygiene is
defined as the conditions or practices conducive to maintaining the health and preventing
diseases, especially through cleanliness. Hygiene is divided into three categories:

a. Personal hygiene
b. Kitchen hygiene and
c. Food hygiene

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1.1.0 Personal Hygiene

It is the basic concept of cleaning, grooming and it is the first step to good health. Besides
that, it is considered as one of the most important part of our daily lives at home and at
workplace which helps us protect ourselves and keep us with good health (Pharmaceutica &
Acta Rasool, 2012).

Personal hygiene includes different habits; that is, washing hands and brushing teeth which
keep bacteria, viruses and fungi far away from our bodies. Moreover, these habits will help
us protect our mental health and activity. Also good personal hygiene will help us keep
feeling good about ourselves. Since those who do not take care of their personal hygiene by
not washing clothes, body odour and bad breath will suffer from discrimination and this will
mainly leads to mental problems.

1.1.1 Important points to consider on personal hygiene

Personal Cleanliness
Self-respect is necessary in every food handler because a pride in one’s appearance promotes
a high standard of cleanliness and physical fitness.

Bathing
It is essential to take a bath or a shower every day (or at least two or three times a week,
otherwise germs can be transferred onto clothes and so onto food, particularly in warm
weather.

Hands
Wash hands after using the toilet

Jewellery
Rings (except for a plain wedding band), watches and jewellery should not be worn where
food is handled. Particles of food may be caught under the ring, and germs could multiply
there until they are transferred onto food.
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Fingernails
Fingernails should always be kept clean and short as dirt can easily lodge under the nails and
be dislodged into food. They must also be free from nail polish.

Hair
Hair should be washed regularly and kept covered where food is being handled. Hair that is
not cared for is likely to come out or shed dandruff which may fall into food. Hair should
never be scratched, combed or touched in the kitchen, as germs could be transferred via the
hands to the food.

Nose
The nose should not be touched when food is being handled. If a handkerchief is used, the
hands should be washed afterwards. Ideally, paper handkerchiefs should be used and then
destroyed. Never sneeze over food to prevent spreading of germs.

Mouth
There are many germs in the area of the mouth, therefore the mouth or lips should not be
touched by the hands or utensils which may come into contact with food. No cooking
utensils should be used for tasting food, nor should fingers be used for this purpose as germs
may be transferred to food. A clean teaspoon should be used for tasting, and washed well
afterwards. Coughing over foods and working area should be avoided as germs are spread
long distances if not trapped in a handkerchief.

Ears
The ear-holes should not be touched or pocked while in the kitchen as, again, germs can be
transferred.

Teeth
Sound teeth are essential to good health. They should be kept clean and visits to the dentist
should be regular so that teeth can be kept in good repair

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Feet
As food-handlers are standing for many hours, care of the feet is important. They should be
washed regularly and the toenails kept short and clean. Tired feet can cause general fatigue
which leads to carelessness, and this result in a lowering of the standards of hygiene.

Cuts, Burns and Sores

It is particularly important to keep all cuts, burns scratches and similar openings of the skin
covered with a waterproof dressing. Where the skin is septic (as with certain cuts, spots and
sores) there are vast numbers of harmful bacteria which must not be permitted to get on food;
in most cases people suffering in this way should not handle food.

Cosmetics
Cosmetics, if used by food handlers, should be used in moderation, but ideally their use
should be discouraged.

Smoking
Smoking must never take place where there is food, because when a cigarette is taken from
the mouth, germs from the mouth can be transferred to the fingers and so on to food. When
the cigarette is put down the end which has been in the mouth can transfer germs on to
working surface. Ash on food is most objectionable and it should be remembered that
smoking where there is food is an offence against the law.

Spitting
Spitting should never occur, because germs can be spread by this objectionable habit.

Clothing and cloths

Clean whites (protective clothing) and clean underclothes should be worn at all times. Dirty
clothes enable germs to multiply and if dirty clothing comes into contact with food the food
may be contaminated. Cloths used for holding hot dishes should also be kept clean as the
cloths are used in many ways such as wiping knives, wiping dishes and so on. Pull up your
sleeves to prevent your clothing from contaminating the food. Always wear a clean apron.

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 NB: If you are sick (cold, vomiting or have diarrhea) do not attend the bakery because
you will contaminate the food.

1.1.2 Kitchen hygiene

Walls, floors and work surfaces, sinks, cooking areas and storage places should be kept clean
always. Food poisoning occurs in the kitchen as a result of poor unhygienic practices in the
kitchen, when gems from raw foods, e.g. beef, poultry, eggs, fish, seafood, raw fruit and
vegetables are transferred to kitchen surfaces and other foods.

1.1.3 Food hygiene

Important points to take note in Food Hygiene

• If a can is leaking, rusted, badly dented, or bulging, do not open it. Throw it away. The
contents may make you sick.
• After use, immediately wash any board and knife used for raw meat. Wash your hands,
too.
• Cool food as quickly as possible before putting it into containers to take home. This can
be done by putting it into shallow containers, and stirring regularly. Placing the pot or
pan into an ice bath also works well.
• Foods should be refrigerated or frozen as soon as possible. Bacteria will grow if food is
left out at room temperature.
• It is recommended that cooked meals be kept up to 3 days in the refrigerator and up to 3
months in the freezer.
• Thaw frozen foods in the fridge, microwave oven or cold running water. Not on the
kitchen counter.
• Follow the old saying "If in doubt, throw it out." If you are concerned that food might be
spoiled or unsafe to eat, don't take chances. Throw it out!

ACTIVITY 1.2

Trainees watch a video on hygiene and answer questions

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1.2.0 SAFETY IN THE KITCHEN

1.2.1 General Safety Guidelines

1.2.2 Machinery
• Operate a machine only after you have been trained and given permission to use it.
Follow the safe way of using the machine and use it only for the job it is intended to
do. Do not take short cuts to save time.
Make sure that you know where all the controls are and what they do.
When using any machine, know how to stop it in an emergency.
Use safety guards fitted to machines..
Always follow the systems set up for adjusting or cleaning machines.
Make sure that no one else can switch a machine on again while you are working on
it.
Don’t wear dangling chains or loose clothing, which could get caught in moving parts.
Keep your hair tucked under a cap or tied back.
Do not distract other people who are using machinery.
Never use compressed air to clean machinery.
Tell your supervisor at once if you think a machine is not working correctly or is
unsafe.
Never touch electrical appliances or switches with wet hands
Disconnect power supply when cleaning machines
Accidents are to be reported to immediate supervisor/superior.

1.2.3 Knives
• Knives are important tools for the chef, never misuse them
• Make sure you are trained to use them properly.
• Do not use blunt knives.

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 • Any spillage must be cleaned immediately and warning notices put in place, where
appropriate, highlighting the danger of the slippery surface.
• Do not place articles on the floor in corridors, passageways or between stoves and
tables.
• Hot food should be handled from the oven using gloves
• Always wear protective clothing
• Shoes must be completely covered and flat
• Ventilation is vital and there must be natural lighting.
• Pets are not allowed in the kitchen
• Work methodically and concentrate on the job in hand- obstructions and distractions
can cause accidents
• Give priority to person carrying hot or heavy items.
• Sprinkle flour on hot trays, pot handles
• Keep pot/ pan handles away from the front of the stove.
• Have the match or taper ready before turning on gas.
• Never leave sharp utensils in the sink.

1.3 FIRST-AID TREATMENT

First aid is the first help given to a patient/ victim before seeking professional medical
treatment

1.3.1 Shock
• The signs of shock are faintness, sickness, clammy skin and a pale face.
• Shock should be treated by keeping the person comfortable, lying down and warm.
• Cover the person with a blanket or clothing, but do not apply hot water bottles.

1.3.2 Fainting
• Fainting may occur after a long period of standing in a hot, badly ventilated kitchen.
• The signs of an impending faint are whiteness, giddiness and sweating.

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 • A faint should be treated by raising the legs slightly above the level of the head and,
when the person recovers consciousness, putting them in the fresh air for a while and
making sure that they have not incurred any injury in fainting.

1.3.3 Cuts
• All cuts should be covered immediately with a waterproof dressing, after the skin
round the cut has been washed. When there is considerable bleeding it should be
stopped as soon as possible.
• Bleeding may be controlled by direct pressure, by bandaging firmly on the cut.
• It may be possible to stop bleeding from a cut artery by pressing the artery with the
thumb against the underlying bone; such pressure may be applied while a dressing or
bandage is being prepared for application, but not for more than 15 minutes.

1.3.4 Nose bleeds

• Sit the person down with their head forward, and loosen their clothing round the neck
and chest.
• Ask them to breathe through their mouth and to pinch the soft part of their nose.
• After ten minutes release the pressure, warn the person not to blow their nose for
several hours.
• If the bleeding has not stopped continue for a further ten minutes.
• If the bleeding has not stopped then, or recurs in 30 minutes, obtain medical
assistance.

1.3.5 Fractures
• A person suffering from broken bones should not be moved until the injured part has
been secured so that it cannot move.
• Medical assistance should be obtained.

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1.3.6 Burns and scalds
• Place the injured part gently under slowly running water or immerse in cool water,
keeping it there for at least ten minutes or until the pain ceases.
• If serious, the burn or scald should then be covered with a clean cloth or dressing
(preferably sterile) and the person sent immediately to hospital.
• Do not use adhesive dressings, apply lotions or ointments, or break blisters.

1.3.7 Electric shock

• Switch off the current.

• If this is not possible, free the person by using a dry insulating material such as cloth,
wood or rubber, taking care not to use the bare hands otherwise the electric shock
may be transmitted.
• If breathing has stopped, give artificial respiration and send for a doctor. Treat any
burns as above.

1.3.8 Gassing

• Do not let the gassed person walk, but carry them into the fresh air.
• If breathing has stopped apply artificial respiration and send for a doctor.

ACTIVITY 1.2

Picture identification of a disorder

Differentiate a burn from a scald

1.3.9 First-aid kit

A first-aid box, as a minimum, should contain:

• A card giving general first aid guidance

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 • 20 individually wrapped, sterile, adhesive, waterproof dressings of various sizes
• 25 g cotton wool packs
• A dozen safety pins
• Two triangular bandages
• Two sterile eye pads, with attachment
• Four medium-sized sterile dressings
• Two large sterile dressings
• Two extra large sterile dressings
• Tweezers
• Scissors
• Report book to record all injuries.

First-aid boxes must be easily identifiable and accessible in the work area.
They should be in the charge of a responsible person, checked regularly and refilled when
necessary by trained staff.

1.4.0 FIRE PREVENTION

1.4.1 Fire
• Never use water on fat that catches fire, use metal lid, tray or fire blanket. Turn off
fuel supply.

1.4.2 How fire starts

A fire results when there is a combination of fuel, heat and air.

Fuel This may be paper, wood, cooking oils, fabric or any other flammable material.

Heat This may originate from faulty electrical equipment or a cigarette end.

Air Air contains oxygen which enables the fire to burn.

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1.4.3 Possible causes of fire

• Electrical
• Human error; cigarette ends
• Cleaning; spillages
1.4.4 How fire spreads
Open doors and window will encourage fire to burn faster by increasing the supply of
oxygen and fanning the flames. So close windows and doors if possible as soon as a
fire breaks out.

As fire develops, smoke and gases, many of them poisonous, are produced. These are
lighter than air and rise up until they encounter an obstacle such as a ceiling, opening
into corridors, and from on storey to the next. Open doors, staircases and lift shafts all
encourage the passage of smoke and gases.

ACTIVITY: 1.3 Practical demonstrations

Students shall dramatise procedures to be taken for the following

accidents

• Fainting
• Cuts
• Shock

UNIT 1 SUMMARY

This unit has covered hygiene, safety, first aid and fire causes and
how it is prevented.

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UNIT 2: BAKERY BRIGADE/PERSONNEL/HIERACHY AND DUTIES

2.0 UNIT OJECTIVES

State and explain duties of the bakery personnel

2.0 INTRODUCTION

In this unit you shall learn the bakery personnel and their duties

2.0 ACTIVITY

In groups list down the bakery personnel and explain their duties

2.1 THE BAKERY BRIGADE (see Fig. 2.0)

The bakery personnel comprise the following:
a. Chef Patissier (Pastry Head Chef)
b. Patissier (Assistant pastry chef)
c. Boulangerie (Baker)
d. Confisseur Confectioner
e. Glacier (Ice cream maker)
f. Tourier (Pastry handler)

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FIGURE 1: BAKERY PERSONNEL HIERACHY

Chef Patissier
(Pastry head chef)

Patisserie
(Assistant Head Chef)

Boluangerie Confisseur Tourier Glacier

(Baker) (Confectioner) (Pastry handler) (Ice creamer)

2.2 DUTIES OF THE BAKERY PERSONNEL

a. Chef Partissier
He/she runs the bakery department
He/she brings new ideas to the department
He/she presents reports of the department

b. Partissier (Assistant pastry chef)

He/she reliefs the chef partissier
He/she prepares cold/hot sweet sauces

c. Boulangerie (baker)
He/she compiles list of commodities he/she uses
He/she moulds yeast products

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d. Confectioner
Prepares cakes, biscuits, puddings and decorates cakes

e. Tourier (pastry handler)

Prepares all pastries

f. Glacier
Prepares ice cream

2.1 ACTIVITY

Using magazines provided identify and list products prepared by each

of the bakery personnel.
Class discussions on the findings

UNIT SUMMARY

This unit has covered bakery personnel and their duties in

the bakery section.

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UNIT 3: BAKERY EQUIPMENT

3.0 INTRODUCTION

This unit shall focus on equipment and materials used in the bakery section.

3.1 EQUIPMENT AND UTENSILS USED IN CATERING

UNIT OBJECTIVES

i. Identify the various types of equipment and utensils used in bakery.

ii. State the use(s) of each equipment and utensils.
iii. Explain the care, maintenance and storage of equipment and utensils.

NB: - All equipment and utensils used in bakery should be well maintained, cared for, used
and stored correctly. Never misuse it.

3.1.1 LARGE EQUIPMENT-ELECTRICAL

Stove
• Baking

Refrigerator
• Prevents bacterial growth, food is safe for a shorter period.

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Freezers
• Prevents bacterial growth, keeps food safe for a longer period.

Dishwashers
• Cleaning utensils, dishes.

Pass-through
through dishwasher Rack Type Dishwashers

Extractor fans
• Absorbs steam, grease, moisture.

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The cold room

• Separate room for chilling, refrigerating and freezing salads, fruits and certain
cheeses; one for meats, poultry, game and tinned food, which have to be refrigerated;
and one for deep-frozen foods. Refrigerated cabinets, thermostatically controlled to
various desired temperatures, are also used in large larders. Deep-freeze cabinets are
used where a walk-in, deep-freeze cabinets require defrosting twice a year. It is
important to close all refrigerator doors as quickly as possible to contain the cold air.
Ranges and oven

• Operated by gas, electricity, solid fuel, oil, microwave or microwave plus convection.
• Oven doors should not be slammed as this is liable to cause damage.
• Do not open oven doors unnecessarily.
Convection ovens

• Are ovens in which a circulating current of hot air is rapidly forced around the inside
of the oven by a motorised fan or blower.

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 Uses:
• Baking
Combination ovens

• Combination ovens (combi - ovens) used for baking, roasting and steaming.
• Fuelled by gas or electricity,
• They reduce cooking times
• They are fully automatic – enable desired browning levels and exact core
temperatures to be achieved they are self-cleaning
• A combination oven system will allow more food to be produced in less space
• Energy efficiency
• Increased productivity.
• Prevents overcooking of joints and reduces weight loss.

Oven:
Baking, roasting, heat comes from below and above.

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Smoking ovens

• Smoking certain foods is a means of cooking, injecting different flavours and

preserving.
• Smoking ovens or cabinets are well insulated with controlled heating elements on
which wood chips are placed (different types of wood chips give differing flavours).
As the wood chips burn, the heated smoke permeates the food (fish, chicken, sausages,
etc.) that is suspended in the cabinet.
Microwave ovens

• Microwave cookery is a method of cooking and heating food by using high-frequency

power. The waves disturb the molecules or particles of food and agitate them, thus
causing friction, which has the effect of heating the food.
• Food is placed in a glass, earthenware, plastic or paper container before being put in
the oven.
• Metal is not used as the microwaves are reflected by it.

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Uses
• Automatic defrosting, browning elements, reheating, cooking.

Steamers

Three basic types of steaming oven include

a. Pressure
b. Pressure less.
c. There are also combination steaming ovens: pressure/convection steam; pressure
less/fully pressurised; steaming/hot air cooking; combination of hot air and steam;
combination of hot air and steam with two settings.
Uses
Steaming, stewing, poaching, braising, roasting, baking, vacuum cooking, gratinating,
reconstituting, blanching and defrosting,

Bratt Pans

Manual
tilt gas bratt pan

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 manual tilt electric bratt pan
A bratt pan can cook many items of food at one time because of its large surface area. A
further advantage is that it can be tilted so that the contents can, quickly and efficiently, be
poured out on completion of the cooking process. Bratt pans are heated by gas or electricity.
Uses
• Shallow-frying, deep-frying, stewing, braising and boiling.

Boiling Pans

Are available in different metals – aluminium, stainless steel, etc..

Uses
Boiling or stewing large quantities of food.

Care
The boiling pan and lid should be thoroughly washed with mild detergent solution and then
rinsed well.

Pasta Cooker

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Is fitted with water delivery and drain taps, and can be used for the cooking of several types
of pasta simultaneously. It is electrically operated.

Deep Fat Fryers Electrical Deep Fryer

Uses
Fryers are heated by gas or electricity and incorporate a thermostatic control in order to save
fuel and prevent overheating. There is a cool zone below the source of heat into which food
particles can sink without burning, thus preventing spoiling of other foods being cooked.
This form of heating also saves fat.
• Deep frying

Hot Air Rotary Fryers

• Are designed to cook batches of frozen blanched chips or battered foods without any
oil in four to six minutes.
• Computerised fryers control automatically cooking temperatures and times, on and
off switches, basket lifting and product holding times. Operational information is fed
from a super-sensitive probe, which is immersed in the frying medium and passes
information about temperature and rates of temperature change that may be caused by:
the initial fat temperature; amount of food being fried; fryer efficiency and capacity;

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 fryer recovery rate; quantity and condition of fat; product temperature and water
content.

Care
• Should be cleaned daily after use
• Turning off the heat and allowing the fat or oil to cool
• Draining off and straining the fat or oil
• Closing the stopcock, filling the fryer with hot water containing detergent and boiling
for 10–15 minutes
• Draining off the detergent water, refilling with clean water plus 1 litre of vinegar per
5
• Litres of water and reboiling for 10–15 minutes
• Draining off the water, drying the fryer, closing the stopcock and refilling with clean
fator oil.

Hot Cupboards/ Hotplate (Usually Stainless Steel)

Uses
Heating plates and serving dishes, and for keeping food hot.
Serving counters
A temperature of 60 –760C is suitable for hot, cupboards

Care: should be cleaned thoroughly after each service.

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Bain – Marie

• Hot water bath.

• Are open wells of water used for keeping foods
hot.
Care
• The heat should be turned off, the water drained and the bain-marie cleaned inside
and outside with hot detergent water, rinsed and dried.
• Any drain-off tap should then be closed.
• Should never be allowed to run dry.

Food distribution equipment

• In situations requiring mobile equipment (e.g. hospitals, banqueting) wheeled items
are
essential to facilitate service, particularly of hot foods.

Grills And Salamanders

Salamander- grilling, heat comes from above use gas or electricity

Salamander Grills - Electric Salamander Grills - Gas

Care

[31]
 • Salamander bars and draining trays should be cleaned regularly with hot water
containing a grease solvent such as soda.
• After rinsing they should be replaced and the salamander lit for a few minutes to dry
the bars.
• The heat should be turned off immediately after use.
• When the bars are cool they should be removed and washed in hot water containing a
grease solvent, rinsed, dried and replaced on the grill.

Fry/Plates, Griddle Plates

• Are solid metal plates heated from below,

• Used for cooking individual portions of meat, hamburgers, eggs, bacon, etc.
• Apply a light film of oil should be applied to the food and the griddle plate to prevent
sticking.

Care
• Warm them and scrape off any loose food particles;
• Rub the metal with pumice stone or griddle stone, following the grain of the metal;
• Clean with hot detergent water,
• Rinse with clean hot water and wipe dry.
• Finally re-season (prove) the surface by lightly oiling with vegetable oil.

Barbecues

[32]
Charcoal Barbecues Hooded Barbecues Flat Bed Barbecues

Barbecues are becoming increasingly popular because it is easy to cook and serve quick,
tasty food on them, and the outdoor location, smell and sizzle develop an atmosphere that
many customers enjoy.
The main types of barbecues are: traditional charcoal, gas (propane or butane)

Sinks
Stainless steel is generally used for all purpose
Uses
• washing utensils
Tables
• Usually stainless steel, work surfaces are used or preferred
• Wooden tables should not be used for food preparation.

[33]
 Care
• Formica or stainless steel-topped tables should be washed with hot detergent water
then rinsed with hot water containing a sterilising agent alternatively, some modern
chemicals act as both detergent and sterilising agents.
• Marble slabs should be scrubbed with hot water and rinsed.
• cutting boards should be used on tables.
• Hot pans should not be put on tables; triangles must be used to protect the table
surface.
• The legs and racks or shelves of tables are cleaned with hot detergent water and then
dried. Wooden table legs require scrubbing.
Butcher’s or Chopping Block

• A scraper
should be used to
keep the block clean. After scraping, the block
should be sprinkled with a few handfuls of common salt in order to absorb any
moisture that may have penetrated during the day. Do not use water or liquids for
cleaning unless absolutely necessary as water will be absorbed into the wood and
cause swelling.

Storage Racks
• All type of racks should be emptied and scrubbed or washed periodically.

Storage racks

[34]
 A. MECHANICAL EQUIPMENT

Factors to consider when choosing mechanical equipment

• The design should be foolproof,
• easy to clean
• Can be operated with minimum effort.

Mechanical equipment includes:

Power-Driven Machine
• worm-type mincing machines
• Rotary knife, bowl-type chopping machines
• Dough mixers
• Food mixing machines when used with attachments for mincing, slicing, chipping
and any other cutting operation, or for crumbling
• Pie and tart making machines
• Vegetable slicing machines.

Potato Peelers

• Potatoes should be free of earth and stones before loading into the machine
• Before any potatoes are loaded, the water spray should be turned on and the abrasive
plate set in motion
• The interior should be cleaned out daily and the abrasive plate removed to ensure that
small particles are not lodged below.
• The peel trap should be emptied as frequently as required.

[35]
 • The waste outlet should be kept free from obstruction.

Food Mixer

• Labour-saving, electrically operated piece of equipment used: mixing pastry, cakes,

mashing potatoes, beating egg whites, mayonnaise, cream, mincing or chopping meat
and vegetables.
Care
• It should be lubricated frequently in accordance with manufacturer’s instructions.
• The motor should not be overloaded,
• All components, as well as the main machine, should be thoroughly washed and dried.
• Care should be taken to see that no rust occurs on any part. The mincer attachment
knife and plates will rust if not given sufficient care.

Bowl and Cutter

• Multi-purpose mince beef make breadcrumbs.

Food - Processing Machines

[36]
 • Can be used for a large number of mixing and chopping jobs but they cannot whisk or
incorporate air to mixes.

Liquidiser or Blender

• This is versatile, labour-saving machinery that uses a

high-speed motor to drive specially designed stainless steel blades to chop, purée or
blend foods efficiently and very quickly. It is also useful for making breadcrumbs.

Care
• As a safety precaution food must be cooled before being liquidised.
Food Slicers

• Slice bread, vegetables, polony all cold foods cheese, fruits(larder section)
• Manually and electrically operated
• Labour-saving devices

[37]
Care
• Use material that does not damage slicers.
• Each section in contact with food should be cleaned and dried carefully after use.
• The blade or blades should be sharpened regularly.
• Moving parts should be lubricated, but oil must not come into contact with the food.
• Extra care must be taken when blades are exposed.

Mincer
Crushes pieces of beef, vegetables, fish, pork (found in the butchery)

Chipper
Uses: Chipping

Rambler Machine

• Peeling potatoes, carrots, (found in the vegetable section)

Care

[38]
 • The electric chipper should be thoroughly cleaned and dried after use, particular
attention being paid to those parts that come into contact with food.
• Care should be taken that no obstruction prevents the motor from operating at its
normal speed.
• Moving parts should be lubricated according to the maker’s instructions.

Masher (Hand or Electric)

Uses
• Mashing potatoes or vegetables such as pumpkins.
Care
• The hand type should be washed immediately after use, then rinsed and dried.
• The electric masher should have the removable sections and the main machine
washed and dried after use, extra care being taken over those parts that come into
contact with food.
• The same care should be taken as with electric chippers regarding obstruction and
lubrication.

Ice Cream Makers, Juicers and Mixers

• Ice cream and sorbet machines are available from 1-litre capacity and enable
establishments to produce home-made ice cream and sorbet using fresh fruit in season
or frozen and canned fruits at all times of the year.

[39]
 • Juicers and mixers can provide freshly made fruit and vegetable juices, milk shakes
and cocktails.

ACTIVITY 3.1

In pairs, let us list any five large equipment used in the bakery section
which you have learnt.

3.1.2 SMALL EQUIPMENT AND UTENSILS

Iron
Pots, moulds (tartlet), cake tins, barquette moulds for pastry case.
Uses
Frying, such as movable fritters and frying pans of all types, are usually made of heavy,
black, wrought iron.
Frying Pans

• Omelette pans
• Frying pans
• Oval fish-frying pans
• Pancake pans.
• Baking sheets are made of black wrought steel.
Care
• The less they are washed the less likely they are to cause food to stick.
• New baking sheets should be well heated in a hot oven, thoroughly wiped with a
clean cloth and then lightly oiled.
• Before being used, baking trays should be lightly greased with a pure fat or oil.

[40]
 • Immediately after use and while still warm they should be cleaned by scraping and
dry wiping.
• Hot soda or detergent water should be used for washing.
• Tartlet and barquette moulds and cake tins should be cared for in the same way as
baking sheets.

Mandolins
• Slicing chips, vegetables.

Care
• Wash under running water, use a scrubbing brush.

Tinned Steel
A number of items are made from this metal:
• conical strainer (chinois), used for passing sauces and gravies
• Colander, used for draining vegetables
• Vegetable reheating container
• Soup machine and mouli strainer, used for passing thick soups, sauces and potatoes
for mash
• Sieves- used for sieving dry ingredients
• Cutter, tea strainer, grater,
Copper: spoons, trays, saucepans, sugar boilers, kettle, moulds.

Aluminium
(Note: minimum use of aluminium is recommended.)
Saucepans, stockpots, sauteuses, sauté pans, braising pans, fish kettles and large, round, deep
pans and dishes of all sizes, are made in cast aluminium. Aluminium is expensive, but do not
tarnish food mixing bowls, small pressure cooker, milk jugs, water basins are also made from
aluminium (care should be taken when mixing white sauces and white soups). A wooden

[41]
spoon should be used for mixing, then there should be no discoloration. The use of metal
whisks or spoons must be avoided.
Water boiled in aluminium pans is unsuitable for tea making as it gives the tea an unpleasant
colour. Red cabbage and artichokes should not be cooked in aluminium pans as they will take
on a dark colour, caused by a chemical reaction.

Stainless Steel
Cutlery, pots, pans, rice cookers, milk jugs, water basins, tureens, heavy-duty stainless steel
pans, incorporating an extra thick aluminium base that give excellent heat diffusion, are
available. They are suitable for all surfaces except induction hobs. Stainless steel is also used
for many items of small equipment.
Enamel
Cutters, plates, cups, bowls, pie dish, kettle, saucepans, spoons, refuse bins,

Glassware – cups wine-glass, casserole dish, ashtrays

Non-Stick Metal
(Saucepans, frying pans, baking and roasting tins) are available, and are suitable for carte.
Operations
Care
Excessive Heat Should Be Avoided
Use plastic or wooden spatulas or spoons when using non-stick pans so that contact is not
made to the surface with metal.
Extra care is needed when cleaning non-stick surfaces; the use of cloth or paper is most
suitable.

3.1.3 WOOD AND COMPOUND MATERIALS

Cutting Boards
• Should be kept in use on all table surfaces to protect the table and the edges of cutting
knives.

[42]
Wooden Chopping Boards
• Wooden boards should not splinter or leak preservatives. They should be of close-
grained hardwood, either in a thick, solid slab or separate pieces with close-fitting
joints.
• Before using a new board, wash to remove any wood dust.
• After use, scrub with hot detergent water, rinse with clean water, dry as much as
possible and stand on its longest end to prevent warping.
• Do not use for heavy chopping; use a chopping block instead.

Cutting Boards Of Compound Materials

Select a non-slip surface.
• Polyethylene: use different colour codes for different types of foods.
• Rubber: cutting boards are also made of hard rubber and rubber compounds (rubber,
polystyrene and clay). These are hygienic because they are solid, in one piece and
should not warp, crack or absorb flavours.
Care
They are cleaned by scrubbing with hot water and then drying or passing through a
dishwasher.
Plastic Cutting Boards
Plastic is the most popular material for cutting boards able to be put through a dishwasher,
and can be colour coded so that high-risk foods are prepared only on the one cutting board,
thereby reducing the risk of cross-contamination.
The accepted colour code system is:
• Yellow for cooked meats
• Red for raw meats
• White for bread and dairy products (e.g. Cheese)
• Blue for raw fish
• Green for salad and fruit
• Brown for raw vegetables grown within the soil.

Rolling Pins, Wooden Spoons And Spatulas

[43]
 • Should be scrubbed in hot detergent water, rinsed in clean water and dried.
• Rolling pins should not be scraped with a knife as this can cause the wood to splinter.
• Adhering paste can be removed with a cloth.
• Wash in a suitable sterilising solution such as sodium hypochloride solution (bleach)
or a solution of Milton.

Wooden Sieves And Mandolins

When these are being cleaned, care of the wooden frame should be considered, taking into
account the previous remarks. The blades of the mandolin should be kept lightly greased to
prevent rust (stainless-steel mandolins with protective guards are available).

Chinaware And Earthenware

• Tea-cups, jugs, dinner plates /set, sauceboat, side plates, cruets, moulds, bowls, dishes
are useful for serving and for microwaved dishes.
• They should be cleaned in a dishwasher with mild detergent and rinse aid, or by hand,
using the appropriate detergent for hand washing.

Materials (Cloths etc.)

• All materials should be washed in hot detergent water immediately after use, rinsed
in hot, clean water and then dried.
• Tammy cloths, muslins and linen piping bags must be boiled periodically in
detergent water. Kitchen cloths should be washed or changed frequently, otherwise
accumulating dirt and food stains may cause cross-contamination of harmful
bacteria/germs on to clean food.
• Muslin may be used for straining soups and sauces.
• Piping bags are made from disposable plastic and are used for piping preparations of
all kinds.

[44]
Kitchen Cloths:
• general purpose – for washing-up and cleaning surfaces
• tea towel (tea cloth) – for drying up and general-purpose hand cloths
• Bactericide wiping cloths – impregnated with bactericide to disinfect work surfaces;
these cloths have a coloured pattern that fades and disappears when the bactericide is
no longer effective; they should then be discarded
• oven cloths – thick cloths designed to protect the hands when removing hot items
from the oven; oven cloths must only be used dry, never damp or wet, otherwise the
user is likely to be burned.

Papers
• Greaseproof or silicone: for lining cake-tins, making piping bags and wrapping greasy
items of food.
• Kitchen: white absorbent paper for absorbing grease from deep-fried foods and for
lining trays on which cold foods are kept.
• General purpose: thick, absorbent paper for wiping and drying equipment, surfaces,
food, etc.
Towel: Disposable, for drying the hands and plates
Serviettes: Cleaning hands and prevent dirty onto clothes.
Trays: Carrying food and cutlery
Foils
• Clingfilm: a thin, flexible, transparent material for wrapping sandwiches, snacks, hot
and cold foods; used to seal food
• Metal foil: a thin, pliable, silver-coloured material for wrapping and covering foods
and for protecting oven-roasted joints during cooking.
• For steaming (paper-bag) cooking
Food Waste Disposers

[45]
 Food waste disposers/ Waste disposal units (Bins)
Disposing waste materials such as peels bone pieces are operated by electricity and take all
manner of rubbish, including bones, fat, scraps and vegetable refuse. Almost every type of
rubbish and swill, is finely ground, then rinsed down the drain. It is the most modern and
hygienic method of waste disposal. Care should be taken by handlers not to push waste into
the machine with a metal object as this can cause damage. Do not put tins and rags.
Racks - cooling, storing equipment, utensils.

Urn:boiling water

Coffee maker: Preparing coffee

Toasters:

Toasting bread.

Dredger

[46]
Uses
• flouring, dusting to prevent sticking of food especially dough mixtures
NB: Never clean equipment when it is in motion or without switching off switches.
Some of the equipment used in bakery
Dough prover Dough mixer Baking sheets
Cake tins Loaf tins Moulds- tartlets barquette
Brushes Scale Bread slicers
Piping bags for piping, decorating cakes, profiteroles, etc

ACTIVITY 3.2

Now that you have learnt about equipments used in bakery list down
any ten equipment and state their uses and care.

UNIT SUMMARY

This unit has covered factors to consider when purchasing equipment,

classification, use, care, storage and maintenance.

[47]
UNIT 4: COMMODITIES/ RAW MATERIALS/ INGREDIENTS

4.0 INTRODUCTION

This unit talks about ingredients, their uses and their importance in bakery.

UNIT OBJECTIVES

Identify and explain the use of raw material used in bakery

BAKING POWDER is probably the most common

aerating agent in baked products like cakes. It is made
up of bicarbonate of soda and cream of tartar. Baking
powder is a chemical aeration agent.

EGGS provide structure, aeration, flavour and

moisture. They also tenderise cakes and add colour
and nutritive value.

FATS AND OILS Generally, fats are solid while oils are liquid. Fats come from a variety of
animals and plants. Oils mostly come from plants. In baking, butter, margarine, shortening
and oils are commonly used. Their main functions are to shorten or tenderise the product, to
trap air during creaming and so aerate the cake during baking to give good volume and
texture, to assist with layering in puff pastry, to help prevent curdling by forming an
emulsion, and to add flavour. They also provide some nutritive value. It is important to add
the correct amount of fat as too much far will make the baked product greasy and unpleasant
to eat, while too little fat will leave you with a product that lacks flavour and stales quickly.

[48]
FLOUR is the ingredient on which most baked products are based. Flour is made up of
starch, protein, sugar and minerals. The protein content decides what the end use of the flour
will be. Flour gives the structure or form of a product.

MILK is used in baked products to improve texture and mouthfeel. The protein in milk also
gives a soft crumb structure in cakes, and contributes to the moisture, colour and flavour of a
baked product. Cakes that contain milk also tend to have a longer shelf life.

SALT is added in very small amounts to baked products, but it provides flavour to baked
products. It brings out the natural flavour of other ingredients. In bread doughs, salt
strengthens gluten and improves the consistency of the dough. Carbon dioxide given off by
the yeast is more easily trapped by the strengthened gluten, which makes a better loaf of
bread. Salt is also a good preservative as it absorbs water so there is less free water for
bacterial and fungal growth.

SUGAR gives cakes and other baked products sweetness and is used in many forms and
many ways. In yeast raised products, sugar acts as food for the yeast. In cakes, sugar assists
with the aeration and stabilising of batters. Sugars improve the crust colour of baked products,
improve flavour and help to retain moisture, keeping products softer for longer and so
reducing staling. Examples of sugar forms are granulated sugar, castor sugar and icing sugar.
Sugar also comes in liquid forms such as syrup, treacle, corn syrup, honey and caramel.

YEAST belongs to the fungi family. It ferments carbohydrates (sugars) to produce carbon
dioxide gases and alcohol, which aerate bread and other yeasted products, giving it volume
and texture. These by-products of yeast also contribute to the colour and aroma of bread and
other yeasted products (Bake Info)

ACTIVITY 4.1

In groups of five, identify different types of ingredients available in our

storeroom
List down all the necessary ingredients needed in bakery

UNIT SUMMARY

This unit has covered commodities,

[49] functions and uses in the bakery section.
UNIT 5: YEAST DOUGHS

5.0 INTRODUCTION

This unit will mainly focus on yeast as an important ingredient in yeast cookery.

UNIT OBJECTIVES

Define yeast as a biological raising agent

State the types of yeast
Outline the steps in bread making
Mould different yeast products; e.g. bread rolls
Identify faults and causes in yeast products
Prepare various products and costing them

5.1 DOUGH PRODUCTS

Bread and dough products basically contain wheat flour and yeast.
Bread can be eaten in form of sandwiches, bread rolls, buns, croissants, savarins
French sticks, or simply as bread or breadcrumbs
Bread can be enriched by addition of fat, sugar, eggs, milk, and other numerous
ingredients
Dough consists of strong /plain flour, water, salt, and yeast kneaded together.
When rising/proving yeast products, carbon dioxide gas and water aerate dough.

5.1.1 FERMENTATION
Yeast is a biological raising agent.
Conditions required by yeast to ferment

warmth (temperature of 22-300C)

Moisture-blood heat approximately 37- 380C (water or milk)

[50]
 Food-starch in flour
Time- to allow yeast to grow.
Yeast converts sugar into alcohol when it ferments producing carbon dioxide
resulting in dough to rise.

5.1.2 Points to remember when using yeast

Too much sugar, salt, destroys yeast activity.

Too much fat /egg slows down yeast activity.
Use yeast at room temperature
Weigh ingredients correctly
Work in a clean and tidy manner to avoid cross contamination
Check all temperatures correctly.
Some flours such as whole meal dough absorb more water than white doughs. Gluten
content also determines volume of water absorption.
Divide and weigh dough correctly (use dough divider hand scrapper or hydraulic
cutting machine (scale).
Keep flour bowl and liquid warm.
Remember to knock back the dough carefully once proved to expel gas and allow
greater dispersion of the yeast.
Proving allows dough to ferment, the second proving is essential to give the dough
products the necessary volume and a good flavour.
Always check the time and temperature when cooking dough products

5.1.3 Steps in making bread rolls

i. Mise-en- place
ii. Creaming/fermentation
iii. Mixing
iv. First proofing
v. Kneading
vi. Shaping
vii. Proofing/proving

[51]
viii. Baking

5.1.3 Possible/ reasons for faults when using yeast dough

Reason
oven too hot
too much water
Close texture too little water
Insufficiently proved
Insufficiently kneaded
Insufficient yeast
Insufficient kneading
Over proving, Oven too cool
Uneven texture
Coarse texture
Too much water
Insufficient kneading
Too much salt
Over proofed uncovered dough
Wrinkled Over proved

Too much yeast

Under proved at the second stage
Sour Not covered before second proving
White spots on the crust
Broken crust
Stale yeast

ACTIVITY 4.2

Now that we have discussed about yeast doughs, let us identify

causes of faults in yeast doughs.

[52]
5.2 YEAST DOUGH RECIPES

5.2.1 BREAD ROLL RECIPE

8rolls 20 rolls
Flour (strong) 200g 500g
Yeast 5g 12g
Liquid 125ml 300ml
Margarine 10g 25g
Caster sugar 1teaspoon 1tablespoon
Egg wash/ bun wash
(Simplified)

Method

1. Sieve flour, salt, yeast, warm in oven or stove.

2. Rub fat to flour to a sand texture.
3. Add liquid and sugar.
4. Knead firmly until smooth and free from stickiness.
5. Return to basin , cover with a damp cloth and leave in a warm place until it doubles in
size.(this is called proving)
6. Knock back. Divide into even pieces.
7. Mould into desired shapes.
8. Place onto a floured baking sheet. Cover with a damp cloth

[53]
9. Leave in a warm place to prove until it doubles in size.
10. Brush carefully with egg wash. Bake at 220oC (hot oven) for about 10 minutes.
N.B. avoid extreme heat at all times as yeast will be killed and dough spoiled.

Bread mixture

Strong / plain flour. 450g

Fresh yeast or 1 rounded teaspoon dried yeast. 12.5g
Salt 1 teaspoon
Sugar 2tpns
Warm water 275ml

Method

1. Dissolve yeast and some of the liquid. Add 1 teaspoon sugar.

2. Leave it to stand for 10 minutes –warm place
3. Sieve flour and salt. Rub in fat to flour (if used)
4. Add yeast, liquid at once.
5. Mix quickly to a soft dough, elastic and pliable.
6. Knead dough vigorously either by hand or mixer (dough hook) to distribute yeast and
develop gluten to stretch during fermentation.
7. Cover dough with damp cloth to prevent formation of skin. Allow it to rise or prove
in warm place.
8. Knock back dough by kneading to bring yeast in contact with more flour.
9. Shape the dough into loaf. Place in a greased tin and leave it to rise again for 40
minutes so that carbon dioxide gas is produced.
10. Bake.

[54]
 ACTIVITY 4.4

State the basic recipe of yeast dough

Demonstrate making different shapes of bread

Faults in bread making

Loaf is small and dense: causes

1. Insufficient fermentation and proving.

2. Insufficient liquid resulting in a dough which is too stiff to allow expansion.
3. Inactive yeast, not producing enough carbon dioxide gas, to expand.

Loaf has not risen well, is hard and coarse in texture: causes

i. Dough over fermented- too much carbon dioxide- cause gas pockets to break and
leave uneven hole in the baked dough.
ii. Yeast killed before loaf baked.

Bread
Strong flour/plain flour 1kg
Yeast 4-5teaspoons
Brown sugar 2 tablespoons

[55]
Liquid (water or milk) 450-500ml
Salt 1 teaspoon
Margarine /cooking oil 50g

Method

Mix all dry ingredients.

Add sufficient water to make a soft, pliable dough.
Knead well and cover with a damp cloth, rest in a warm place, until it doubles in size.
Knock back- to strengthen gluten and distribute carbon dioxide.
Divide into required even pieces.
Shape into desired shapes. Place into a greased loaf tin.
Allow to prove in a warm place.
Bake at 230oC

Bread (Whole meal) Makes 2 loaves

Flour (strong) 800g
Fresh yeast 25g or
Dried yeast 18g
Liquid (warm water) 500ml
Margarine 60g
Sugar/ honey 3tablespoon
Salt 1teaspoon

Method
1. Melt the butter in a saucepan
2. Mix together 1 tablespoon of sugar /honey and 4 tablespoon of the water in a bowl.
3. Disperse the yeast into the sugar /honey music.
4. In a basin, place the melted butter, remaining sugar (honey) and water, then yeast and salt.
5. Ad the flour and mix well, gradually.

[56]
6. The dough should pull away from the side of the bowl and form a ball. Dough should be
soft and slightly sticky.
7. Turn onto a floured board/ work surface. Sprinkle with flour. Knead well.
N.B. use sugar if no honey

5.2.2 BUN DOUGH (BASIC RECIPE) 8buns 20 buns

Flour (strong) 200g 500g
Yeast 5g 12g
Milk and water 60mlapprox 150mlapprox
Margarine 510g 125g
Medium egg 1 2-3
Caster sugar 25g 60g

Method

1. Sieve the flour into a bowl and warm.

2. Cream the yeast in a basin with a little of the liquid.
3. Make a well in the centre of the flour.
4. Add the dispersed sprinkle with a little flour, cover with a damp cloth and leave in a
warm place until the yeast ferments(bubbles)
5. Add the beaten egg, margarine, sugar and remainder of the liquid. Knead well to form
soft, slack dough, knead until smooth and free from stickiness.
6. Keep covered and allow to prove in a warm place. Use as required.

Method 2 quicker one

1. Sieve the flour, salt and yeast together.

2. Rub in fat to flour to a sandy texture.
3. Add beaten egg, dissolved sugar, liquid and knead well onto a floured board, to a soft
pliable dough.

[57]
4. Allow to prove in a warm place covered with a cloth and use as required.

Buns

Bun wash
Sugar 100g
Water or milk 125ml

Method
1. Boil ingredients together until the consistency of a thick syrup.
2. Use as required.

5.2.3 FRUIT BUNS

1. Add 50g washed, dried fruits e.g. currants, sultanas and a little mixed spice to the basic
bun mixture.
2. Mould into round balls (8 for 200g, 20 for 500g)
3. Place on a lightly greased baking sheet.
4. Cover with a cloth and allow to prove.
5. Bake in a hot oven at 220oC for 15- 20 minutes.
6. Brush liberally with a bun wash as soon as cooked.

5.2.4 BATH BUNS

1. Add to the basic bun dough 50g washed and dried fruits (e .g. currants, sultanas, 25g
chopped peel and 25g sugar nibs.
2. Proceed as for fruit buns. Pull off into 8 rough-shaped pieces.
3. Sprinkle with a little broken loaf sugar or nibs.
4. Cook as for fruit buns.

[58]
5.2.5 CHELSEA BUNS
1. Take the basic bun dough and roll out into a large square.
2. Brush with melted margarine.
3. Sprinkle liberally with caster sugar.
4. Sprinkle with 25g currants, sultanas and 25g chopped peel.
5. Roll up like a swiss roll ,brush with melted butter,
6. Cut into slice across the roll30cm wide.
7. Place on a greased baking tray with deep sides.
8. Cover and allow to prove. Complete as for fruit buns,

5.2.6 SWISS BUNS

1. Divide the basic bun dough into 8 pieces.
2. Mould into balls, then 10cm lengths.
3. Place on a greased baking sheet. Cover with a cloth and allow to prove.
4. Bake at 220oC for 15- 20 minutes.
5. When cool glaze with fondant or water icing.

5.2.7 DOUGHNUT
1. Take the basic bun dough and divide into pieces. (8 for 200g-20 for 500g)
2. Mould into balls. Press a floured thumb into each.
3. Add a little jam in each hole. Mould carefully to seal the hole.
4. Cover and allow to prove on a well floured tray.
5. Deep fry in moderately hot fat, 1750C for 12- 15 minutes.
6. Lift out of the fat, drain and roll in tray containing caster sugar with little cinnamon.

ACTIVITY 4.5

• Collections of recipes
• Practical work on yeast doughs

UNIT SUMMARY

This unit has covered types of yeast, the fermentation process, steps in yeast cookery,
different shapes of yeast doughs, faults and causes, costing and practical work on different
recipes.
[59]
 LEVEL TWO

UNIT 6: CAKE MIXTURES

6.0 INTRODUCTION

In this unit we are mainly focusing on cake mixtures which in turn produce muffins, cakes,
scones, small cakes and biscuits.

UNIT OBJECTIVES

Identify methods of making cakes

Demonstrate the rubbing-in, creaming, whisking, melting and all-in-one method
Produce different products

ACTIVITY 6.0

Group activity: Trainees to discuss specific ingredients used in cake making

6.1 CAKES

Methods of cake making

Rubbing- in
Creaming
Whisking
Melting
All in one

Basic ingredients for cakes are: flour, fat/butter, sugar (caster) and eggs.

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Scones 8 scones 20 scones
Self-raising flour 200g 500g
Baking powder 5g 12g
Salt pinch large pinch
Margarine 50g 125g
Caster sugar 50g 125g
Milk or water 95ml 250ml

METHOD
1. Sieve flour baking powder and salt.
2. Rub I fat to achieve a sandy texture. Make a well in the centre.
3. Dissolve sugar in the liquid.
4. Gradually incorporate the flour. Mix lightly.
5. Roll out two rounds, 1cm thick, place on a greased baking sheet.
6. Cut across halfway through the rounds with a large knife.
7. Milk wash and bake at 220oC for 15- 20 minutes.

Note: comparatively small amounts of fat, rapid mixing to a soft dough, quick and light
handling is essential to produce a light scone.
Variations: add 50g (125 for 20 scones) washed and dried sultanas to the scone mixture for
fruit scones. 50% of whole meal flour may be used.
For precisely formed scones, roll out the dough to approximately 2cm thick and cut out
scones with 40-5cm cutter.

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 Scones

Small cakes (basic mixture)

Flour (soft or self- raising) 200g
Baking powder 1 level teaspoon
Salt (optional) pinch
Margarine 125g
Caster sugar 125g
Medium egg 2-3

Method 1- rubbing-in
1. Sieve the baking powder and (salt if using)
2. Rub fat to a sandy texture. Add sugar.
3. Gradually add the well beaten eggs and mix as lightly as possible.

Note: consistency should be light dropping one, adjusted with addition of few drops of milk.

Method 2 creaming
1. Cream the margarine and sugar in a bowl until soft and fluffy
2. Slowly add the well beaten eggs, mixing continuously and beating really well between
each addition.
3. Lightly mix in the sieved flour, Baking powder and salt (if using)

Note: consistency should be light dropping one, adjusted with addition of few drops of milk.

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Variations:
Cherry cakes: add 50g glace cherries. Cut into 1/4s (quarters), 3-4 drops vanilla essence to
the basic mixture and divide into 8-12 lightly greased cake tins or paper cases.
Bake in a hot oven at 2200C for 15-20 minutes
Coconut cakes: in place of 50g flour use 50g desiccated coconut and 3-4 drops vanilla
essence to the basic mixture. Use method 2 and cook as for cherry cakes.

6.2 ROCK CAKES 8 cakes 20 cakes

Flour (soft or self-raising) 200g 500g
Dried fruits (currants, sultanas) 50g 125g
Baking powder (with soft flour) 5g 12g
Salt pinch large pinch
Margarine 75g 180g
Caster sugar 75g 180g
Large egg 1 2-3

Method
1. Use recipe method 1 of basic mixture (small cakes) adding the dried fruits at the same
time as flour. Keep the mixture slightly firm.
2. Fashion roughly with a fork into 8-12 shapes on a greased baking sheet, milk wash or egg
wash.
3. Bake in a fairly hot oven 220oC for about 20 minutes

Variations: add small pinch of mixed spice.

6.3 SPONGES
To improve the shelf life of sponge substitute 5g of every 100g 0f sugar with 1 teaspoon of
glycerine.
Victoria sandwich cake single double
Margarine 100g 250g

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Caster sugar 100g 250g
Medium eggs 2 5
Flour (soft) 100g 250g
Baking powder 5g 12g

Method

Victoria sandwich cake decorated cake

1. Cream the fat and sugar until soft and fluffy.

2. Gradually add the beaten eggs.
3. Lightly mix in the sieved flour and baking powder.
4. Divide into two 18cm greased sponge tins.
5. Bake at 1900C-2000C for 15- 20 minutes.
6. Turn out onto a wire rack to cool.
7. Spread one half with jam. Place the other half on top.
8. Dust with icing sugar.

6.4 GENOESE SPONGE (GENOISE) - Whisking Method

single double
Medium eggs 4 10
Caster sugar 100g 250g
Flour (soft) 100g 250g
Butter/margarine 50g 125g

Method
1. Whisk the eggs and sugar with a balloon whisk in a bowl over the pan of boiling water
2. Continue until the mixture is light and creamy and has doubled in bulk.
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3. Remove from heat and whisk until cold and thick (ribbon stage). Fold in flour very gently.
4. Fold in melted butter very gently.
5. Place in a greased, floured Genoese mould.
6. Bake in a moderately hot oven 2000C- 2200C for about 30 minutes.

6.5 CHOCOLATE GENOESE (Genoise Au Chocolate) Whisking

Medium eggs 4 10
Cocoa powder 10g 25g
Corn flour 10g 25g
Caster sugar 100g 250g
Flour (soft) 75g 180g
Butter/margarine 50g 125g

Method
1. Sift flour and cocoa powder together with corn flour.
2. Proceed as for Genoese sponge.

Other gateaux are chocolate gateau and coffee gateau

6.6 SWISS ROLL (METHOD 1) 4-6 portions 10-12portionsMedium

eggs 4 10
Caster sugar 100g 250g
Flour (soft) 100g 250g
Jam as required

6.7 SWISS ROLL (METHOD 2) 4-6 portions 10-12portionsMedium

eggs 250ml 625ml
Caster sugar 175g 425g
Flour (soft) 125g 300g
Jam as required

Method

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1. Whisk the eggs and sugar with a balloon whisk in a bowl over the pan of hot water, using
the ingredients specified for either method 1 or 2.
2. Continue until the mixture is light and creamy and has doubled in bulk.
3. Remove from heat and whisk until cold and thick (ribbon stage). Fold in flour very gently.
4. Fold in the flour very gently.
5. Grease a swiss roll tin and line with a greased greaseproof or silicone paper.
6. Pour the mixture and bake at 2200C for about 6 minutes.
7. Turn out onto a sheet of paper sprinkled with additional caster sugar.
8. Remove the paper from the swiss roll, spread with warm jam.
9. Roll into a fairly tight roll, leaning the paper onto the outside for a few minutes.
10. Remove the paper and allow to cool on a wire rack.

6.8 BISCUITS AND TARTS

Short- bread biscuits

Method 1 12 biscuits
Flour (soft) 150g
Salt pinch
Margarine 100g
Caster sugar 50g
Method 2
Flour (soft) 100g
Salt pinch
Rice flour 100g
Margarine 100g
Caster sugar or unrefined sugar 100g
Medium eggs 1
Method 3
Flour (soft) 150g
Margarine 100g
Icing sugar 100g

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Medium eggs 1

Method 1
1. Sift flour and salt.
2. Mix in the butter and sugar with the flour.
3. Combine all the ingredients to a smooth paste.
4. Roll carefully on a floured table or board to the shape of a rectangle or round, 1/2cm thick.
Place on a lightly greased baking sheet.
5. Mark into the desired size and shape. Prick with a fork.
6. Bake in a moderate oven at 1400c for 15- 20 minutes.

Method 2
1. Sieve the flour and rice flour into a basin
2. Rub the butter until the texture of fine breadcrumbs. Mix in sugar.
3. Bind the mixture to a sift paste using the beaten egg.
4. Roll out to 3mm using caster sugar, prick well with a fork and cut into fancy shapes.
Place the biscuits on a lightly greased baking sheet.
5. Bake in a moderate oven at 1400C for 15 minutes or until they have a little colour.
6. Remove with a palette knife onto a cooling rack.

Method 3
1. Cream the butter or margarine and sugar thoroughly
2. Add the egg and mix in. mix in the flour.
3. Pipe onto a lightly greased and floured baking sheet using a large star tube.
4. Bake at 1400c for approximately 15 minutes.

6.9 BASIC CAKE ICING

6.9.1 Water icing/ glace icing

Water icing is used to finish cakes, pastries.
400g icing sugar

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60ml (4 tablespoon) warm water

Method
Icing should be thick enough to coat back of a spoon. Add more water or icing and adjust
consistency.
Variations: use other liquids instead of water, such as orange juice, mango, lemon, apple,
grape, passion fruit or combination of fruit juice

Royal icing
Icing sugar 400g
Egg whites 3
Lemon juice 1 lemon
Glycerine 2 teaspoon

Method

1. Mix well together in a basin the sieved icing sugar and egg whites with a wooden spoon.
2. Add a few drops of lemon juice and glycerine and beat until stiff

6.9.2 Butter Icing

Ingredients Quantity
Icing sugar 150g
Margarine 200g

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 Method
1. Sieve the icing sugar
2. Cream the butter and the icing sugar until light and creamy
3. Flavor and colour as required

Variations include:
Chocolate butter cream: add melted chocolate sweetened or unsweetened according to taste.

ACTIVITY 6.1

Practical work: Collect recipes to use in the practical lesson

Prepare cake products using the methods you have learnt.

CHAPTER SUMMARY

This unit has covered basic methods of cake making, thus creaming,
rubbing in and whisking.
Also covered are types of cake icing

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 LEVEL THREE

UNIT 6: PASTRY MAKING

UNIT OBJECTIVES

Name the various types of pastry

Identify possible causes of faults in pastry

6.0 INTRODUCTION

In this unit we are mainly focusing on types of pastry mainly puff, rough/flaky, choux, short-
crust and sugar pastry to produce a variety products.

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 ACTIVITY 6.0

In pairs, trainees identify specific ingredients in pastry

6.1 TYPES OF PASTRY AND USES

There are various types of pastry:

• Short crust
• Sweet/ sugar
• Puff pastry
• Rough-puff/ Flaky pastry
• Choux pastry
• Short crust

6.1.1 Short crust pastry 5-8portion 10-16 portions

Flour (soft) 200g 500 g
Salt pinch large pinch
Margarine 100g 125g
Water 2-3tablespoon 5-8tablespoon

Method
1. Sieve the flour and salt.
2. Rub in the fat to achieve a sandy texture.
3. Make a well in the centre.
4. Add a sufficient water to make a fairly firm paste.
5. Handle as little and as lightly as possible.

Note. Amount of water used varies according to type of flour

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Soft flour is very fine, more absorbent and degree of heat e.g. prolonged contact with hot
hands and warm weather conditions.

Possible reasons for faults in short pastry.

Hard:
Too much water, too little fat,
Fat rubbed in insufficient. Too much handling and rolling
Over- baking. Soft crumbly:
Too little water; too much fat
Blistered:
Too little water, water added unevenly
Fat not rubbed in evenly.
Soggy:
Too much water, too cool an oven,
Baked for insufficient time,
Shrunken:
Over handling and rolling. Pastry stretched whilst handling.

Uses
Cornish pies, fruit pies, treacle tart, baked jam roll, (for sweet dishes,)
Baked apple dumplings

6.1.2 Sweet /sugar pastry. (Pâte a Sucre.)

5-8 portions 10-16 portions
Medium egg 1 2-3
Sugar 50g 125g
Margarine 125g 300g
Flour (soft) 200g 500g
Salt pinch large pinch

Method 1
1. Cream egg and sugar. Do not over soften it.
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2. Add margarine, mix for a few seconds.
3. Gradually incorporate the sieved flour and salt. Mix lightly until smooth.
4. Allow to rest in a cool place before using.

Method 2

1. Sieve the flour and salt lightly rub in the margarine to achieve a sandy texture.
2. Mix the sugar and egg until dissolved.
3. Gradually incorporate the flour and margarine and lightly mix to a smooth paste.
Allow to rest before using.

Uses: flans, fruit tartlets, e.g. cherry flans, apple flan, apple meringue flan, Italian meringue,
lemon meringue flan, lemon tart, banana flan, strawberry/ raspberry flan, fruit tartlets, mince
meat tart/ pie, bake well tart/flan.

6.1.3 Puff pastry – ratio 1:1 5-8 portions 10-16 portions

Flour (strong) 200g 500g
Salt pinch large pinch
Margarine 200g 500g
Ice cold water 125ml 300ml
Lemon juice, ascorbic or tartaric acid few drops several drops

Method

1. Sieve the flour and salt

2. Rub in ¼ of the fat
3. Make a well in the centre
4. Add the water and lemon juice ( to make the gullet more elastic)
5. Knead well into a smooth dough in the shape of a ball
6. Relax in a cool place for 30 minutes

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 7. Cut a cross halfway through the dough and pull out through the corner to form a star
shape
8. Roll out the points of the star square leaving the centre thick
9. Knead the remaining butter to the same texture as dough. This is very important if the
fat is too soft it will melt and ooze out. If too hard it will break through the paste
when being rolled
10. Place the butter on the centre square which is four times thicker than the flaps.
11. Fold over the flaps
12. Roll out to 30 × 15 cm, cover with a cloth or plastic and allow to rest for 5-10
minutes in a cool place.
13. Roll out 60 × 20 cm, fold both ends to the centre; fold in half of them to form a
square. (This is one double turn).
14. Allow to rest in a cool place for 20 minutes
15. Half turn the paste to the right or the left.
16. Give one more double turn; allow to rest for 20 minutes
17. Give two more double turns, allowing to rest between each
18. Allow to rest before using

Uses: meat pies, sausage rolls and jam puffs.

6.1.4 Rough puff pastry ratio 3:4 5-8 portions 10-16 portions
Flour (strong) 200g 500g
Salt pinch large pinch
Margarine 150g 375g
Ice cold water 125ml 300ml
Lemon juice, ascorbic or tartaric acid few drops several drops

Method

1. Sift the flour and salt

2. Cut the aft into ten grammes pieces and lightly mix them into the flour without
rubbing in.

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 3. Make a well in the centre
4. Add the liquid to a fairly stiff dough
5. Turn onto a floured table
6. Roll into an oblong 30 × 10cm keeping the sides square
7. Give one double turn as for puff pastry
8. Allow to rest in a cool place, covered with cloth or plastic for 30 minutes.
9. Give three more double turns, resting between each. Allow to rest before using.

Uses: meat pies, sausage rolls,

6.1.5 Choux paste ratio 4:5 5-8 portions 10-16 portions

Water 250ml 625ml
Sugar + salt pinch large pinch
Margarine 100g 250g
Flour/strong 125g 300g
Eggs 4 10

Method of choux paste

1. Bring the water, sugar, salt and fat to the boil in a saucepan. Remove from heat.
2. Add the sieved flour and mix in with a wooden spoon.
3. Return to moderate heat and stir continuously until the mixture leaves the sides of the pan.
4. Remove from heat and allow to cool.
5. Gradually add the beaten eggs, beating well, do not add all the eggs at once, and check
the consistency as you go. Mixture may take all the eggs. It should just flow back when
moved in one direction.

Uses: Chocolate éclairs, cream buns, profiteroles, etc.

Possible reasons for faults in choux paste

Greasy and heavy:

Basic mixture overcooked

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Soft and not aerated:
Flour insufficiently cooked egg insufficiently beaten in mixture
Oven too cool under baked

6.1.6 Samoosas
Short pastry made from ghee fat and fairly strong flour as dough should be fairly elastic.

1. Take a small piece of the dough, roll into a ball 2cm in diameter. Keep the rest of the
dough covered with a wet cloth, cling-film or plastic; otherwise skin will form on dough.
2. Roll the ball in a circle about 9cm on a lightly floured surface. Cut the circle in half.
3. Moisten the straight edges with egg wash or water.
4. Shape the semi-circle into a cone. Fill the cone with approximately one and half teaspoon
of filling (e.g. potato, lamb, beef filling)
5. The samoosas may be made in advance, covered with cling-film or plastic and
refrigerated before deep fried.
6. Deep fry at 1800C until golden brown .remove from fryer and drain well.
7. Serve on a suitable dish garnished with coriander leaves. Serve a suitable chutney
separately.

ACTIVITY 6.1

Practical work: Collect recipes to use in the practical lesson

Prepare pastry products using the methods you have learnt.

Submit a recipe file for assessment

UNIT SUMMARY

In this unit we have covered basic commodities, preparation techniques, rules to

be followed in pastry making, uses of each paste, faults and causes. Also covered
was the practical work on different types of pastries.

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7.0 REFERENCES

Bake Info. (n.d.). Retrieved July 28, 2016, from http://www.bakeinfo.co.nz/School-

Zone/Baking-Basics/Ingredients-and-their-uses

Campbell, J., Foskett, D., & Cesserani, V. (2008). Practical Cookery. UK: Hodder
Education.

Campbell, J., Foskett, D., & Rippington, N. P. (2012). Practical Cookery. UK: Hodder
Education.

Colorado State University Cooperative Extension. www.cerc.colostate.edu: High

Altitude Baking/Cooking Publications.

Glezer, M. (2000). Artisan Baking Across America. Workman Publishing.

Hanneman, L. J. (2006). Patisserie. Butterworth-Heinemann Ltd.

Kingslee, J. (2006). A Professional text to Bakery and Confectionery. Delhi, India: New
Age International (P), Publishers.

Kinton, & Ceserani. (1986). Theory of Catering.

Pharmaceutica, A., & Acta Rasool, R. H. (2012). Hygiene. Retrieved July 28, 2016, from
http://dx.doi.org/10.4172/2153-2435.1000e126 Volume 3 • Issue 8

The New Food Lover's Companion. Barron's Cooking Guide: Sharon Tyler Herbst.

Tull, A. (2010). Food an Nutrition. Oxford University Press.

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