CHAPTER 2 BREAD AND PASTRY PRODUCTION

LESSON 1: INTRODUCTION TO BAKING

CONTENT STANDARDS:

 Discuss the history of baking

 Familiarize oneself with and classify different baking tools and equipment and
their uses
 Demonstrate an understanding of the basic introduction to baking, its ingredients,
uses and storage

Baking is a food cooking method using prolonged dry heat acting by convection.
It is normally done in an oven but may be also done in hot ashes. The most common
baked item is bread and a person who prepares baked goods as a profession is called a
baker.

HISTORY OF BAKING

 Baking flourished in the Roman Empire.

 About 300 BC, pastry cooking became an occupation for Romans.
 Pastries were often cooked especially for large banquets, and any pastry cook
who could invent new types of tasty treats was highly prized.
 Around 1 A.D., there were more than 300 pastry chefs in Rome.
 The Romans baked bread in an oven with its own chimney, and had mills to grind
grain into flour.
 Because of Rome, the art of baking became known throughout Europe and
spread to the eastern parts of Asia.
 Bakers often baked goods at home and sold them in the streets.
 In London, pastry chefs sold their goods from the handcarts. This developed into
a system of delivery of baked goods to households, and demand increase greatly
as a result.
 Paris first open-air cafe of baked goods was developed and baking became an
established art throughout the entire world.
 Baking industry was brought to America. In 1604, commercial bakeries were
operating.
 19th century bakers made breads, cakes, pies, biscuits, cookies and crackers.
 In the early 1960’s, the baking industry in the Philippines was rated about the
same level as baking was in the US in the mid-1800’s.
BAKING INGREDIENTS

1. FLOUR – This is the key ingredient in making breads, cakes, pastries, cookies and
bakery products. It is a fine meal or ground wheat or a fine soft powder that
comes from root crops, starchy vegetables, and other foods. Flour provides bulk
structure to baked products and contributes color, texture and flavour to baked
products. Flour is used for various cooking purposes as thickener, binder, and for
dredging food.

TYPES OF FLOUR DESCRIPTION

a. Wheat Flour  The most common type of flour used in bread
making.
 It has high protein content which makes a larger
amount of gluten for bread structure.
 Gluten gives framework to the dough and shape
and form to the finished product.
b. All-purpose Flour  Also known as general flour.
 Used for almost all cooking purposes.
 Produced from a blend of hard and soft wheat.
 Can be used for breads and pastries.
 Contains less protein and gluten than bread flour.
c. Cake Flour  Also known as soft flour.
 Made from soft-ground wheat.
 Highly refined, velvety, and has smooth feel and
very silky to touch.
 Used for making cakes, cookies, pastries, and
other products like noodles.
d. Pastry Flour  White-colored flour.
 Used for commercial pies and cookies.

e. Whole-wheat Flour  Made from complete wheat kernel.

f. Unbleached Flour
g. Granary Flour
 It makes a fuller flavoured, nutritious but denser
load than all-purpose flour.
 Also known as bread flour.
 Milled from hard wheat
 Has higher proportion of gluten than all-purpose
flour.
 It ensures an elastic dough and lighter loaf.
 Combination of whole wheat, white, and rye flours
mixed with soft malted grains.
 It makes textured loaf with a nutty, naturally sweet
flavour.
 It is found in specialty shops.
 h. Coarse Semolina Flour
i. Brown Flour
 Coarse, gritty flour made from endosperm of
durum wheat (one of the hardest variety of wheat).
 Used in combination with all-purpose flour for
making bread.
 Contains most of the wheat grains but has some
of the bran removed.
 It produces a lighter loaf than other wheat flour.

2. EGGS – Eggs are an essential and a costly ingredient of baked products. Choose
fresh eggs with undamaged shells for making enriched dough.

Various Roles in Baking

 They enrich the flavour of dough.

 They are used as leavening agent. The air bubbles produced by eggs make the
egg foam stable and set to firm structure during baking fats and give sweet taste
to baked products.
 They contribute a lot to the value of baked products.
 They give flavour and aroma to baked products.
 They provide high nutritional value.
 They give yellow color to dough and other baked products because of its yolk.
 They help keep the freshness of baked products because of their moisture
content.

3. SUGAR – This is a sweet, soluble, crystalline, and organic compound classified as

carbohydrate.

TYPES OF SUGAR DESCRIPTION

a. Granulated Sugar
b. Confectioner’s Sugar
c. Brown Sugar
 Also known as refined sugar or table sugar.
 Processed from sugar cane or sugar beets syrup.
 Comes in fine, white granules, and used to
sweeten drinks and other foods.
 Used in icings.
 It contains about 3% cornstarch which retards
lumping or crystallization.
 Considered as the finest, smoothest and whitest
sugar used for frosting, candies or dusting for
baked products.
 A kind of sugar that has not been completely
purified.
 Contains some caramel, mineral matter, moisture,
 and molasses.
 Used in products where the flavour and color of the
brown sugar are desired.

Uses of Sugar in Baking

 It gives a richer crust color to baked products.

 It increases the volume of bread.
 It gives sweetness and flavour to baked products.
 It serves as creaming agent with fats and foaming agent with eggs.

3. LEAVENING AGENT – This is a gas added or produced during the mixing or heating
of a batter or case dough to rise by creating bubbles that expand the gluten
strands in the dough. This is not possible without the presence of liquid, which
transforms the flour and yeast into dough. Sugar encourages the dough to rise,
while salt inhibit the process.

KINDS OF LEAVENING AGENT DESCRIPTION

1. Yeast  Most commonly used leavening in bread
making.
 It is a living organism that converts the
natural sugar in flour into gases.

KINDS OF YEAST

a. Cake Yeast
 It should be used within 1 to 2 days of
purchase, to ensure its freshness.
 Dissolve it in lukewarm water before adding
to the flour.

b. Dry and Instant Yeast

 More concentrated and long-lasting
 Must be used before the expiration date.
 Activate dry yeast in lukewarm water before
adding to the flour.
 Sprinkle instant yeast into the flour and
activate by adding liquid.
2. Biological Leavening Agents

a. Baking Soda  Chemically known as sodium bicarbonate.

 Liberates carbon dioxide.
 Residue of baking soda remains in the cake,
which imparts a dark color and unpleasant
taste to the cakes. To counteract this, an
edible acid ingredient is added, which reacts
with soda, thus producing an edible and
pleasant tasting residue.

b. Baking Powder  Produced by mixing baking soda and acid

salt.
 Flour or starch is added to stabilize the
mixture and to standardize it such that at
least 12% carbon dioxide is released upon
heating.

c. Baking Cream  Produce by diluting baking powder with

cornstarch.
 It leaves an unpleasant tasting residue in
baked products if used in excess.

d. Ammonium Bicarbonate  Used in small amount or quantity and is

limited to some types of cookies and cream
puffs.
 Slight excess in its use will result to a very
disagreeable taste and odor.

3. Mechanical Leavening a. Creaming

 It is the process of beating sugar crystals and
solid fat together in a mixer.
 Creamed mixtures are usually further
leavened by a chemical leavener and is often
used in cookies.

b. Whisking
 Using a whisk on certain liquids, cream or
egg whites can also create foams through
mechanical action.
 This is the method employed in the making of
sponge cakes
 4. Chemical Leavens  When moistened with liquid, baking powder
and baking soda instantly create bubbles,
which act as the leaven in a quick bread
batter.
 Cream of tartar is used in combination with
baking soda. These leavens are used a the
rising agents in the quick bread recipe.

4. Shortening – It is a single fat or oil or a combination of fats and oils, which

tenderizes the product by preventing the cohesion of gluten strands during
mixing. Fats are the primary enriching ingredients that when used in bread recipe
change the character of the resulting dough. The fat coats the gluten strands,
creating a barrier between the flour and the yeast, which slows down both the
fermentation and the rising time.

TYPES OF SHORTENING DESCRIPTION

 Made from fatty protein milk.
a. Butter  It has 80% of fat.
 It gives the product the best flavour and aroma.
 Use only unsalted butter when enriching bread
dough.
b. Vegetable Oil  Used in bread making.
 Peanut, corn, and soybean oil are the common
sources of this type of shortening, other than
palm and coconut oil.
c. Vegetable Shortening  Also known as hydrogenated vegetable oil.
 Does not contain moisture.
 It comes from purified deodorized oil like
coconut, corn, grain, and cotton seed.
d. Lard
 This provides a pleasing flavour in pastries and
pies because it makes them flaky and tender.
e. Margarine  This is made from vegetable and animal fat.
 It is a hard fat with a high melting point and is
used in making pastry.

f. Cocoa Butter
 Used for confectionary purposes.
 It is added to chocolates and icings to give a
finer luster to the chocolates and increase the
tenderness of the icing or chocolate.
5. Liquid Ingredients

a. Water – This is the cheapest ingredient in baking. It enhances the shelf life by
providing the proper moisture that will keep the baked product fresh longer.

Types of Water
1. Soft Water – This is the distilled or rainwater that is relatively free from
minerals. It softens gluten, leading to sticky dough that tends to flatten out.
2. Hard Water – This contains average amount of mineral salts, produces
normal gas and retains good gas on dough.
3. Alkaline Water – This contains sodium bicarbonate. It dissolves or weakens
the gluten and retards fermentation.

b. Milk – This is another means to supply liquid to the dough or cake mix. It creates
a tender crumb when used in place of water. Milk augments the protein and
mineral content of baked products.
- Milk increases dough strength, enables longer fermentation of dough,
improves grain and texture of baked products, and supplies nutrients. It also
improves the flavour and eating quality of baked products.

Types of Milk
1. Homogenized milk – has been forced through very small opening at high
pressures to reduce the size of the fat particles.
2. Pasteurized milk – has been heated to 140o F for 30 minutes and the quickly
cooled to 50oF or lower.
3. Condensed milk – heated to allow part of water to evaporate and 40% to 55%
of sugar may be added.
4. Evaporated milk – heated until part of its moisture has evaporated.

6. Minor Ingredients

a. Salt – accentuates the flavour of other ingredients, removes the flatness or

lack of flavour in other foods, controls the action of yeast and the rate of
fermentation, prevents the formation and growth of undesirable bacteria in
yeast-raised dough, and modifies the crust of yeast-raised products.
b. Spices and seeds – Contributes to the taste and smell of the product and
help improve its quality. The most commonly used spices and seeds in baking
are cinnamon, nutmeg, anise, allspice, ginger and cloves.
c. Flavor extracts – are solutions of the flavour in ethyl alcohol and some other
solvents. The base of these flavours is extracted essential oil of the fruit of
their imitation. Excessive amount of flavour is worse than no flavour at all.
HOW TO STORE BAKING INGREDIENTS

1. Flour needs to be kept in a sealed plastic container. If you live in a humid area,
bay leaves can be placed in the container with the flour to prevent bugs from
finding their way inside. Keeping the flour in the freezer is also a great option.

2. It is not recommended to keep baking powder more than months because it

needs to be fresh in order for your baked goods to rise properly.

3. Cake mix contains a leavening ingredient so, though they will last a while in your
shelf, it is best if you buy the cake mix just before you need to use it.

4. Shortening can turn rancid if it is kept in a warm environment. It has longer shelf
life than oils. To keep it from going bad, it can either be stored in your refrigerator
or in a sealed container in a cool, dark, dry place.

5. Peanut butter protein and monounsaturated fats (the good fat). Peanut butter has
a shelf life of 6 to 9 months.

6. Sugar does not generally go bad, but it can develop moisture which causes
lumps to form. Brown sugar will often harden into one piece over time. It needs to
be kept in a sealed container. To help prevent hardening, you can buy a small
terra cotta piece which can be soaked in water and kept in the container with the
brown sugar to help keep it moist.

7. Dairy products always have an expiration date which should be followed.

8. Cooking oil such as canola or vegetable oil can be used in most bread recipes.
Unless they have been especially treated, unopened cooking oils have a shelf life
of about a year.
LESSON 2 : USE OF TOOLS AND BAKERY EQUIPMENT

Content Standards:

 Familiarize oneself with and classify different baking tools and equipment and
their uses
 Demonstrate how to use the different baking tools and equipment

BAKING TOOLS AND

USAGE
EQUIPMENT
1. Weighing Scale
 Used for weighing small amounts accurately.
 Before using the scale, check that the needle is
on zero when it is empty.

2. Measuring Cups
 Used for measuring dry and liquid ingredients.

3. Glass Measuring Cups

 Used for measuring liquid ingredients.

4. Measuring spoons

 Used for small measurements.

5. Rolling Pin
 Used for shaping and rolling dough.

6. Wooden Spoon
 Used for combining ingredients.
 It is best used for mixing because this is light
and it can easily remove sticky mixtures.
7. Mixing Bowl
 Used for mixing batter and dough.
 It can be made of glass, metal, plastic or ceramic
materials.
8. Baking Pan  Used to give shape to loaves that might not
necessarily be strong enough to hold their own
shape.

Materials Used in Making

Baking Pans:

a. Metallic Pan  Made from tinned steel, carbon steel and

aluminium.
 It has a non-stick surface and is perfect for
baking cakes.

b. Glass Baking Pan  Made from tempered glass which conveniently

holds to the long heat exposure in the oven.
 It is preferred by many since it allows even
distribution of heat in the cooking process.
 Usually has a ridge baking surface in the pan.

c. Stoneware  Used in many cultures to bake some specific

kinds of food.
 Often preferred during the preparation of
casserole.

Baking pans are also classified as per their shapes:

Rectangular Pan Muffin Pan Tube Pan Square Pan

9. Spatula
 Used for levelling solid ingredients being
measured and for levelling icing on cakes.
 Also used to remove dough that is stuck on the
inside of the bowls and bread machine pans.

10. Rubber Scraper  Used for mixing and scraping ingredients in

mixing bowl and for folding ingredients such as
egg whites.
 It has plastic or wooden handle and a flexible or
rubber blade.
11. Dish Towel or Cloth
 Used to cover dough during rising and proofing
and to wrap soft-crusted breads warm from the
oven.

12. Electric Mixer

 This is motor-powered equipment used to stir
and blend mixtures used in baking.

13. Rotary Egg Beater

 Used for beating eggs and creaming butter.

14. Dough Cutter

 This is a device for cutting flattened cookie
dough into shapes before baking.

15. Flour Sifter

 This is a device which separates coarse particles
of ingredients such as flour and sugar from finer
particles.

16. Pastry Board

 This flat, smooth board is good for rolling cookie
dough out to an even thickness.
 It is made from many different materials.

17. Pastry Brushes

 They are used for glazing and brushing the tops
of pastries.

18. Whisk
 Commonly used to whip egg whites into a firm
foam to make meringue, or to whip cream into
whipped cream.

19. Baking Sheet

 This is a flat, rigid sheet of metal on which
cookies, breads, biscuits, and others are baked.
 The size of the oven will determine the size of
the baking sheet.
 It is better to use sheets that are a few inches
smaller than your oven to allow for adequate
heat circulation.
20. Measuring Scoops
 These are used for scooping out larger
quantities of flour, sugar, and others.

21. Tartlet Tin

 This is used for making individual tarts.

22. Piping/Pastry Bag

 This is used to create design on cakes.

23. Pastry and Dough  This is used to cut shortening into dry pastry
Blender ingredients.

 It helps to eliminate lumps and unevenness in

the dough.
24. Pastry Wheel
 This is used to cut strips of dough and at the
same time avoid “dragging” dough along with the
blade of knife.

25. Cooling Rack

 This is where the freshly baked cakes, cookies,
and breads cool uniformly.

26. Timer
 This is essential for baking that helps to ensure
perfect baking.

27. Palette Knife

 This helps with mixing pastry into dough and for
levelling off the tops of mixtures.

28. Ovens  These are enclosed spaces in which food is

heated, usually by hot air.

 They are the workhorses of the bakery and

pastry shop and are essential for producing the
bakery products.
 Kinds of Oven Illustration Description
1. Deck Oven  Designed to have one or more baking
chambers allowing large volumes of
products to be baked.

 Each chamber has a floor (deck) upon

which food is cooked.

 The chamber’s components – floor, walls,

and ceiling – absorb heat and radiate the
heat back, allowing for an even cooking
temperature.
2. Rack Oven
 Consists of chamber, 2 to 3 meters high
that is heated by electric elements or gas
burners.

 The rack consists of steel framework having

casters at the bottom and supporting a
vertical array of shelves.
3. Mechanical
 This type is well suited for the following
Oven
types of applications: drying, curing, baking,
and many other processes.

 The oven features a heavy-gauge stainless

steel interiors and exteriors, with fully
welded and sealed construction.
4. Convection  This uses a fan which is usually located on
Oven the back side of the oven.

 The purpose of the fan is to force the

heated air inside of the oven and circulate it
around the item being cooked.

 Cooks food much faster than a

conventional oven.
5. Dutch Oven
 A three-legged pot made of iron and is used
with open fire.
 It is the outdoor-type of oven which can
make cooking a little faster especially with
frying, steaming, or even roasting.
 6. Range Oven  This is the most famous type of oven
nowadays because it is cheaper and
practical to be used at home.

 Due to the consistency of the fire, it is

practically useful when cooking foods which
are meant to be cooked slowly.
7. Pizza Oven
 This is especially built for baking pizza and
bread which require moderate but
consistent heat inside.

8. Toaster Oven
 This is a small electric kitchen appliance
designed to toast multiple types of bread
products.

 It provides slow and moderate to high

heating capacity.

How to Preheat the Oven

Before you bake something, your oven needs to be heated to the proper
temperature. While it only takes a few seconds to turn on the oven, it can take several
minutes for it to reach the right temperature. This is why it is often best to turn the oven
on during the beginning or middle of the cooking process, instead of waiting until the
end.

1. Open the oven to make sure everything has been removed.

2. Rearrange the shelf levels. Put the oven shelves into the position that you need them
to be in for the cooking before the oven gets hot.

3. Check the preheat level required by your recipe. Turn on the oven and set it to the
correct temperature.

4. Wait until the oven reaches the desired temperature before placing food inside. Most
modern ovens have a setting that lets you either see the temperature or beeps when
ready. If you have an old style oven, the best bet is to wait for 15 minutes to allow the
oven to be fully heated.
FUNCTIONAL AND NONFUNCTIONAL TOOLS AND EQUIPMENT

1. Functional tools and equipment – These are tools that are in good condition and can
perform their regular functions.

2. Non-functional tools and equipment – These are tools that are not performing or able
to perform their regular functions because of impaired and damaged parts.

System of Identifying Non-functional Tools and Equipment

1. Image Inspection – This refers to the image observation of the specialist on the
appearance of the tools and equipment.

2. Functionality – Vibration of extra noise from the operation means problems on parts
and accessories started to develop.

3. Performance – When there is something wrong with the performance of either hand
tools or equipment, they need immediate repair or maintenance.

4. Power Supply (for electricity operated only) – Failure to meet the required power
supply will result in malfunction in the part of hand tools or equipment.

5. Person Involved – This refers to the technical person who has the knowledge and
skills about the technology.

Tools, Utensils, and Equipment Storage and Maintenance

1. After measuring and mixing ingredients, soak all used mixing bowls, spatulas,
measuring spoons and cups, and mixer accessories in a tub of warm water. Add
a small amount of dishwasher detergent to help start the cleaning.
2. Use damp wash cloth to wipe off all cake mix splatter from the mixer, countertops
and nearby areas.
3. After baking, soak used cake pans and muffin tins in warm water with
dishwashing liquid to soften the baked-on or burnt food.
4. Wash all used baking items and accessories by either hand washing or loading in
a dishwasher.
5. Dry all baking tools and equipment by air drying on a drying rack or wiping with a
dry dish cloth.
6. Store all baking tools and equipment in their designated places. Gather and
secure electrical cords to prevent entanglement or snagging.
7. When storing electrical equipment, take the time to check for broken cords.
Repair or replace as needed.
8. Avoid storing non stick bake ware near items that have sharp edges. Sharp
edges can damage the non stick layer.
LESSON 3

MENSURATION AND CALCULATION

Content Standards:

 Familiarize oneself with the table of weights and measures in baking

 Measure dry and wet ingredients accurately
 Identify the abbreviations used in baking

Measuring accurately is probably the most important cooking skill in the kitchen.
A recipe must perform well even though the ingredient amounts are changed. Even
though the recipes in cookbooks are quite “tolerant”, the cook still has to follow basic
rules of measuring.

MEASURING TOOLS

 Graduated measuring cups: are made in ¼ cup, ½ cup, 1/3 cup, 1 cup, and 2
cups sizes.
 Liquid measuring cups: either 2 cups or 4 cups
 Measuring spoons: ranges from 1/8 teaspoon, ¼ teaspoon, ½ teaspoon, 1
teaspoon, and 1 tablespoon.

BASIC GUIDE TO MEASURE BASIC INGREDIENTS

 FLOUR
1. Stir flour in the storage container or bag.
2. Using a large spoon, lightly spoon flour from container into the measuring
cup. Do not shake the cup and do not pack the flour.
3. Using the back of a knife or a flat blade spatula, level off the flour even
with the top edge of the measuring cup. Do not use the measuring cup to
scoop the flour out of the container.
4. Next, lay the flat edge against the top of the measuring cup.
5. Draw the flat portion across the flour to perfectly smooth the top of the
flour.
6. It may take a few passes over the top of the flour to get an accurate
measure.
 Baking Powder and baking Soda
Stir in the container. Using the measuring spoon, lightly scoop out the
container. Use the knife to level off even with the top edge of the measuring
spoon.
 Sugar
1. Dip the measuring cup into the sugar container.
2. Hold the measuring cup over the sugar container to catch spills while you
measure.
3. Use a kitchen knife with a straight edge.
4. Level off the sugar with the straight edge of the knife by dragging the edge
of the knife across the top of the cup. The excess sugar will fall back into
the container.

 Brown Sugar
This needs to be packed in the measuring cup. The sugar should retain
the shape of the cup when it is dropped into the other ingredients.

 Powdered sugar
Powdered sugar needs to be sifted to remove small lumps. It is measured
by spooning the sugar into the measuring cup from the container, then levelling
off with the back of a knife.

 Liquid Ingredients
Liquid ingredients need to be measured at eye level. Using the liquid
measuring cup, pour the liquid into the cup. Then, bend over so you are on the
same level with the measuring marks. The liquid should be right at the mark,
neither above nor below.
Use transparent plastic or glass measuring cups, with pour spouts, to
measure large quantities of liquid and ingredients that are sticky and measuring
spoons to measure small amount of these ingredients.

 Semi liquid Ingredients

Ingredients like sour cream, peanut butter, and yogurt are measured using
dry measuring cups because they are too thick to be accurately measured in the
liquid cups. Level off sour cream and peanut butter with the back of a knife.

 Shortening and Solid Fats

1. In measuring fat (lard or shortening), use an offset spatula to transfer a
large mound into the measuring cup. Press the top of the fat to make sure
it is packed tightly and that there is no air bubbles.
2. Use the edge of the spatula or a knife to smooth the top even with the top
of measuring cup.
3. Run the tip of the spatula or knife around the inside edge f the cup for
easy removal.
 Eggs
 Measuring eggs does not always require a measuring cup, but rather an
understanding of what size of the egg you need, and how to avoid getting shells
in the batter or other ingredients.
Always use the size of eggs a recipe calls for, but if no size is given, then
assume it calls for large eggs. Then crack the eggs into a small glass bowl before
adding them to the other ingredients. This will allow you to see if there are any
stray pieces of shell in the eggs.

WHOLE EGGS WHITE

3 whole eggs = ½ cup
4 to 6 egg whites = ½ cup
1 whole eggs = 3 tablespoons
1 egg white = 2 tablespoons
½ whole egg = 4 teaspoons
YOLKS DRIED OR POWDERED EGGS

6 to 7 egg yolks = ½ cup 1 egg = 2 tablespoons egg powder + 2

1 egg yolk = 1 tablespoon tablespoons warm water

SIZE EQUIVALENTS
LARGE JUMBO EXTRA LARGE MEDIUM SMALL
1 1 1 1 1
2 2 2 2 2
3 2 3 3 4
4 3 4 5 5
5 4 4 6 7
6 5 5 7 8

TO MAKE 1 CUP
EGG SIZE WHOLE WHITES YOLKS
Jumbo 4 5 11
Extra large 4 6 12
Large 5 7 14
Medium 5 8 16
Small 6 9 18
 COMMONLY USED MEASUREMENT ABBREVIATIONS

ABBREVIATIONS MEASUREMENTS
tsp or t teaspoon
tbsp, Tbsp or T tablespoon
c cup
pt pint or pints
qt quart or quarts
gal gallon or gallons
fl oz fluid ounce or fluid ounces
oz ounce or ounces
lb pound or pounds
sq square
min minute or minutes
hr hour or hours
doz dozen or dozens
mL millilitre or millilitres
L liter or liters
g gram or grams
kg kilogram or kilograms
o
F degree Fahrenheit
o
C degree Celsius or Centigrade

CUP CONVERSION FOR METRIC AND IMPERIAL

INGREDIENTS 1 CUP ½ CUP 1/3 CUP ¼ CUP

breadcrumbs dry 90g 2 ¾ oz 45g 1 ½ oz 30g 1 oz 25g ¾ oz
butter 250g 8 oz 125g 4 oz 80g 2 ½ oz 60g 2 oz
cheese/
80g 2 ½ oz 40g 1 oz 35g 1 oz 25g ¾ oz
shredded/ grated
chocolate bits 190g 6 oz 95g 3 oz 70g 2 ¼ oz 55g 1 ¾ oz
coconut,
85g 2 ¾ oz 45g 1 ½ oz 35g 1 oz 20g ½ oz
desiccated
flour, plain
150g 4 ¾ oz 75g 2 ½ oz 50g 1 ½ oz 40g 1 ½ oz
/self-rising
rice, uncooked 200g 6 ½ oz 100g 3 oz 70g 2 ¼ oz 50g 1 ½ oz
sour cream 235g 7 ½ oz 125g 4 oz 85g 2 ½ oz 65g 2 oz
brown sugar –
160g 5 oz 80g 2 ½ oz 60g 2 oz 45g 1 ½ oz
lightly packed
brown sugar –
200g 6 ½ oz 100g 3 oz 70g 2 ¼ oz 55g 1 ¾ oz
firmly packed
caster sugar 220g 7 oz 115g 3 ¾ oz 80g 2 ½ oz 60g 2 oz
icing sugar 150g 4 ¾ oz 80g 2 ½ oz 60g 2 oz 45g 1 ½ oz
sultanas 170g 5 ½ oz 90g 3 oz 65g 2 oz 45g 1 ½ oz
yogurt 260g 8 ¼ oz 130g 4 oz 90g 3 oz 70g 2 ¼ oz
white sugar 225g 7 oz 110g 3 ½ oz 80g 2 ½ oz 60g 2 oz

DRY INGREDIENT EQUIVALENTS

1 tablespoon 3 teaspoons 15 mL
1/8 cup 2 tablespoons 30 mL
¼ cup 4 tablespoons 50 mL
1/3 cup 5 ½ tablespoons 75 mL
½ cup 8 tablespoons 125 mL
2/3 cup 10 2/3 tablespoons 150 mL
¾ cup 12 tablespoons 175 mL
1 cup 16 tablespoons 250 mL

WET INGREDIENTS

1 cup 8 fluid ounces ½ pint

2 cups 16 fluid ounces 1 pint
4 cups 32 fluid ounces 2 pint
8 cups 64 fluid ounces 4 pint

OVEN TEMPERATURES

CELSIUS Celsius
Fahrenheit Gas
(Electric) (Fan Forced)
120o 100 o 250 o 1 very slow
150 o 130 o 300 o 2 slow
160 o 140 o 325 o 3 moderately slow
180 o 160 o 350 o 4 moderate
190 o 170 o 375 o 5 moderately hot
200 o 180 o 400 o 6 hot
230 o 210 o 450 o 7 very hot
150 o 230 o 500 o 8 very hot
 KITCHEN AND LABORATORY PRACTICES

1. Always wash your hands with soap and water before starting to work.
2. Keep fingernails short and clean.
3. Do not handle foods and ingredients when hands are cut or infected.
4. Always wear clean and fresh aprons and change them whenever they are dirty.
5. Do not wear costume jewelry, spangled hairnet, or wristwatch in the laboratory
room.
6. Wear a hairnet or cap which covers the hair and prevents it from falling.
7. Do not sneeze or cough on products or any ingredients and equipment.
8. Keep perishable foods and food supplies either very cold or very hot.
9. Refrigerate foods properly. Properly refrigerated foods are cleaner and safer.
10. Do not return materials that have dropped to the floor or which touched an
unclean surface.
11. Do not store food supplies and equipment under possible points of
contamination.
12. Fresh products should always be wash before use.
13. Keep all ingredient bin covered except when transferring ingredients.
14. Keep partially used bags of ingredients folded shut.
15. Use only easily cleanable containers for ingredients.
16. Do not dump fresh vegetables on top of old ones. Use ingredients in proper
rotation.
17. Keep all clean ingredient containers off the floor, covered and upside down.
18. Clean ingredients containers whenever they get empty or at least once in every
three weeks.
19. Do not chew, eat, and smoke in the laboratory.
20. Do not com hair or make yourself up in the laboratory.
21. Always return tools and cooking equipment to their proper places.
22. Keep cabinet doors closed to prevent accidents and rodents from entering the
cabinet.
23. Keep personal belongings out of the working area.
24. Do not lean or sit on equipment and worktables.
25. Keep the dishwashing and storage areas clean.
26. After dishes, pans, and others are washed, scrub sides of the sink, drain boards
and tables.
27. Do not stand dish racks on the floor.
28. Floors should be swept after each laboratory session. Keep foods, papers, and
clutter off the floor.
29. Mop floors once a day.
30. Provide waste containers in convenient places.
31. Leave the room clean for the next user.
LESSON 4
MAINTAINING AND STORING TOOLS AND EQUIPMENT

Content Standards:
 Maintain tools and equipment according to preventive maintenance schedule or
manufacturer’s specifications
 Clean tools are cleaned according to standard procedures
 Defective equipment and tools are inspected and replaced according to
manufacturer’s specifications
 Demonstrate how to clean baking tools and equipment

CLEANING AND STORING BAKING TOOLS AND EQUIPMENT

1. After measuring and mixing ingredients, soak all used mixing bowls,, spatulas,
measuring spoons and cups, and mixer accessories i a tub of warm water. ( Add
a small amount of dishwasher detergent to help start the cleaning. Drop soiled
items in the soak as soon as you are through using them. They will be easier to
wash later on.

2. Use a damp washcloth to wipe off all cake mix splatter from the mixer. While you
are at it, wipe off any stray spatter from the countertops and nearby areas. If
necessary, finish off with a dry dishcloth.

3. After baking, soak used cake pans and muffin tins in warm water with
dishwashing solution to soften the baked-on or burnt food.

4. Wash all used baking items and accessories by either hand washing or loading
in a dishwasher.

5. Dry all baking tools and equipment by air-drying on a drying rack or wiping with a
dry dishcloth. Make sure all wooden spoons and accessories are dry before
storing.

6. Store all baking tools and equipment in their designated places. Put frequently
used items in conveniently accessible locations. Gather and secure electrical
cords to prevent entanglement or snagging.

7. Stainless steel baking equipment may need to be polished before storing. Use a
microfiber cloth to polish.
8. Return electric mixers and other electronic equipment to their designated storage
spaces.

9. Beaters need to be totally dry when mixing egg whites; otherwise, the mixture will
not be fluffy.

10. To prevent bacteria contamination, thoroughly wash and dry tools like kitchen
shears, can openers, and pastry cutters. Pastry brushes should be washed with
hot water and completely dried before storing.

11. Use paper muffin liners and baking sheets (parchment paper) for easy cleanup.

12. When storing electrical equipment, take the time to check for frayed or broken
cords. Repair or replace as needed.

13. Avoid storing non-stick bake ware near items that have sharp edges. Sharp
edges can damage the non-stick layer.

14. Hand wash metal bake ware in hot, soapy water, then dry thoroughly with a soft
cloth. Remove chalky residue caused by hard water by cleaning it with a solution
of equal parts of water and vinegar. For tough stains, you may boil the utensils in
this solution.

15. Flour the wooden rolling pin each time you use it. The flour prevents dough from
sticking to the wood and will make cleanup easier.

16. Apply a small amount of cooking oil to season the wooden rolling pin every three
to six weeks. Leave the oil in the rolling pin for at least 11 hours before wiping it
off with a soft cloth. The oil fills surface pores, making the wood less likely to
absorb the bacteria.

17. Make sure that all food particles are removed from wooden utensils, such as
rolling pins and spoons, after every use. Always wash these items with a soft
cloth and dish soap. Rinse thoroughly.

18. Avoid immersing wooden cutting boards in water, because they are prone to
crack. Clean the wood cutting boards with mostly dry sponge. If they start to look
dry, rub a little mineral oil into them.
HYGIENE AND SANITATION

 PERSONAL HYGIENE
1. Wear a hat/ hairnet that completely covers the hair. Do not comb your hair
in the kitchen or storeroom.

2. Cover all cuts, burns, soars, and abrasions with a clean, waterproof
dressing.

3. Do not smoke or eat in any room where there is open food because
bacteria can be transformed from the mouth to the food.

4. Do not spit in the kitchen or storeroom.

5. Wash hands and wrists thoroughly with soap after using toilet, eating,
smoking, coughing, blowing your nose, combing your hair, handling waste
food, rubbish or cleaning chemicals. Dry them on a clean towel before
handling food again.

6. Keep fingernails cut short.

7. Do not wear perfume or nail varnish as these can contaminate products.

8. Do not handle any food if you have sores, boils, septic spots, a bad cold,
chest infection, sore throat, or a stomach upset. Report any of these to the
manager and do alternative work.

9. Do not cough or sneeze over food.

 CLEANING
1. Clean the laboratory room, toilets and washing facilities, and storerooms
every day.

2. Use the correct chemicals to clean the equipment, make sure there are no
food residues and rinse the equipment with clean water of drinking quality.

3. Make sure all cleaning cloths are washed and boiled each day. Do not
hang them on equipment, products or window ledges to dry.
4. Clean as you go. Do not leave dirty equipment until the end of the day
before cleaning it.
 SANITATION

1. Put all waste into bins that are not used for anything else.

2. Prevent all animals from entering the baking area or storeroom.

3. Keep food covered wherever possible.

4. Keep all food, tools, and equipment off the floor.

5. Store ingredients in sealed containers.

6. Do not use broken or dirty equipment.

 SAFE WORKING
1. Wear shoes that protect your feet from falling objects.

2. Do not wear any loose clothing or jewelry that could get caught in running
machines. Wear an apron.

3. Prevent staff from running inside a building.

4. Do not allow costumers, children, or animals into the baking roo.

Immediately clean up any water, oil or grease on the floor using sawdust,
sand, husks, and others.

5. Cover burning electrical equipment with a damp cloth or sand. Never use
water to put out flames.

6. Shield gas burners from direct sunlight because the flames can become
invisible.

7. Do not put cleaning chemicals into old food containers.

8. Have a first aid box containing sterilized dressings, cotton wool, adhesive
plasters, and bandages.
LESSON 5

TYPES OF BAKED PRODUCTS

Content Standards:

 Identify the general types of baked products

 Follow the correct procedure in baking cookies, pies and pastries.

PIES AND PASTRIES

KINDS OF PASTRIES

1. CREAM PUFF
 This is a round shell of pastry filled with custard or
sweetened whipped cream.

2. SHORT CRUST PASTRY

 The simplest and most common pastry.
 It is made with flour, fat, salt and water.
 The process includes mixing of the fat and flour, adding
water, and rolling out the paste.
 It is cooked at 180oC and the result is a soft, tender pastry.

3. FLAKY PASTRY
 A simple pastry that expands when cooked due to a number
of layers.
 Crispy, buttery pastry.
 The “puff” is obtained by beginning the baking process with
a high temperature and lowering the temperature to finish.

4. PUFF PASTRY
 It has many layers that cause it to expand or “puff” when
baked.
 Made using flour, butter, salt and water
 Puff pastries come out of the oven light, flaky, and tender.

5. CHOUX PASTRY
 A very light pastry that is filled with cream.
 It is filled with various flavours of cream and is often topped
with chocolate.
 It can also be filled with cheese, tuna, or chicken to be used
as appetizers.
6. PHYLLO PASTRIES
 These are paper-thin and greatly stretched pastries.
 Involves several stretched out layers and are wrapped
around a filling and brushed with butter.
 These pastries are very delicate and can break easily.
7. BARQUETTE
 This is a small boa-shaped pastry shell with filling like boat
tart.
8. HOPIA
 This is a small round or oval pastry filled with sweetened
ground monggo or sweetened kundol with ground pork fat.

9. PIE
 This is a fruit or meat baked with either one or two pastry
crusts.

KINDS OF PIES
1. PIZZA
 This is a oven-baked, flat, disc shaped bread.
 Usually topped with tomato sauce and mozzarella and then
a selection of meats, salamis, sea foods, cheeses,
vegetables, and herbs.
2. MINCEMEAT
 A mixture of chopped dried fruits, distilled spirits and spices,
and sometimes beef suet, beef, or venison.
 Originally, always contained meat.
 Mince pies are filled with mincemeat – a preserve containing
apple, dried fruits such as raisins and sultanas, spices and
other vegetable shortening.
3. SHEPHERD’S PIE
 It consist a layer of ground meat and few vegetables topped
with a creamy layer of mashed potatoes.
 The dish is baked until the top of potatoes forms a golden
brown crust.

4. COBBLER
 An American deep-dish fruit dessert or pie with a thick crust
and a fruit filling (such as apples, peaches or berries.)
 Some versions are enclosed in the crust, while others have
a drop-biscuit or crumb topping.
 TYPES OF PIE CRUST
1. FLAKY CRUST
 This is used for top crust and pre-baked shells, or when the
filling is not so moist that it will soak the dough and make it
soggy.
 For flaky dough, rub the butter into the flour with your fingers
until it is about the size of peas.
 The flour is not completely blended with the butter.
 When water is added, the gluten in the flour develops.
 When the dough is rolled out, the wet flour is flattened and
layered between the butter.

2. MEALY CRUST
 This is used when the pie filling is very liquid and you want
the bottom to resist soaking.
 For mealy dough, blend the butter into the flour more
thoroughly, until it looks like cornmeal.

3. OIL-BASED CRUST
 This is a type of pie crust that used oil as a shortening. Not
butter, not solid shortening, but oil.

4. CRUMB CRUST
 This is a classic for mousse, custard, pudding, and ice
cream pies.
 It is easier to make than pastry crust and always fit the bill
when it comes to flavour and texture.

5. PUFF PASTRY
 This is a light, flaky, leavened pastry containing several
layers of fat which is in solid state at 20oC (68oF).
 It consists of sheets that are already stuck together and is
used pretty much like any pie crust.

6. SWEET PIE CRUST

 It is sometimes called cookie crust because the dough is
assembled in a mixer like cookies.
 The result is tender and delicate, similar to a crumbly butter
cookie.
 This pie crust is best for sweet fillings.
 The dough is delicate and is prone to tearing, but it is also
easy to pinch back together and patch.
 Though it can be used for a double crust pie, it is most
frequently used for single crust pies.
BASIC PASTRY INGREDIENTS

1. FLOUR  Wheat flour – essential to pastry-making because it is the

only flour that allows dough to stretch and expand in the
oven.
 Pastry Flour – milled from soft wheat, it is best for rich short
crust and refrigerator dough.
 All-purpose Flour – a mixture of hard and soft wheat; with
gluten content high enough to make dough resilient but still
tender. (Used for regular short crust and choux pastry).
2. FAT
 Fat in the form of butter, margarine, solid vegetable
shortening, lard or vegetable oil, plays important roles in
pastry-making.
 Fats also adds flavour to the baked products.
 The fat coats and separates flour particles, helping to
lubricate and tenderize the pastry.
 Incorporating the fat into the dough affects the final texture.
3. LIQUIDS  Water and milk is the most commonly used liquids in pastry
but orange and lemon juices, cream, egg, and other
additions can contribute to the flavour and texture of the
pastry.
 The liquid starts the development of gluten in the flour.
 During baking, the liquid turns to steam, helping to leaven
the pastry.
 The amount of liquid used will affect the tenderness of the
dough, as does the fat and type of flour.
4. LEAVENERS  Steam acts as the raising agent in puff and flaky pastries.
 In choux pastry, the raising agents are eggs plus steam.
 Baking powder and baking soda can be used as leaveners.
THE BASIC RULES FOR PASTRY MAKING

1. Keep the pastry cool – Cool hands, a cool pastry board or worktop, and water
as cold as possible help to produce best results. Use the fingertips as they are
the coolest part of the hands.
2. Handle the pastry lightly – Lift the flour well out of the bowl to incorporate as
much air as possible when rubbing in the fat. Always mix with a round-bladed
knife. Add water gradually, a little at a time, to achieve correct consistency for
each type of pastry. Avoid adding more flour after the water. Dust rolling pin with
flour and work lightly to prevent sticking. Roll out quickly, always rolling away
from you and not from side to side. Turn the pastry, not the rolling pin.
3. Bake the pastry at correct oven temperature – Avoid stretching the pastry as
this causes shrinkage in baking. Always bake in a hot oven.
CAUSES OF POOR QUALITY PIES AND PASTRIES

Insufficient shortening; too much water; over mixing

TOUGH CRUST when water is added; excess flour on pastry cloth; over
handling or kneading dough

Insufficient shortening; over mixing shortening and flour

SOLID CRUST ; over mixing when water is added; over handling or
kneading dough; oven temperature too low

TOO PALE over mixing; oven temperature too low; underbaked

TOO DARK oven temperature too high; overbaked

pastry overhandled; too much filling; filling too moist;

SOGGY LOWER CRUST pastry soaked before baking starts; pie placed too high
in oven; oven temperature too low

CRUST THICK, SOFT, insufficient fat; too much water; water not cold enough;
DOUGHY pastry rolled too thick; oven temperature too low

CRUST THIN, BRITTLE,

too much fat; pastry rolled too thin
BURNS EASILY

pastry fitted too tightly in pan; not pricked enough; oven

PASTRY SHELL BLISTERS
temperature too low

wrong proportion o ingredients; pastry over handled

SHRINKS IN PAN when fitted into pan; pastry stretched tightly in pan;
oven temperature too low

wrong proportion of ingredients; poor quality

POOR FLAVOR
ingredients
COOKIES

Cookies are most commonly baked until crisp or just long enough that they
remain soft, but some kinds of cookies are not baked at all. Cookies are made by wide
variety of styles, using an array of ingredients including sugar, spices, chocolate, butter,
peanut butter, nuts or dried fruits. The softness of the cookies may depend on how long
it is baked.

CLASSIFICATION OF COOKIES
1. DROP COOKIES
 These are made from soft dough that
is dropped by spoonfuls onto the
baking sheets.
 Chocolate chip cookies, oatmeal
cookies, and rock cakes are popular
examples of drop cookies.

2. REFRIGERATOR COOKIES
 These 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.

3. MOLDED COOKIES
 These 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.ROLLED COOKIES
 These are made from stiffer dough
that is rolled out and cut into shapes
with a cookie cutter.
 Gingerbread man is an example of this
type.

5. PRESSED COOKIES
 These are made from soft dough that
is extruded from a cookie press into
various decorative shapes before
baking.
 Spritzgeback is an example of this
type.
6. BAR COOKIES  These consists of butter or other
ingredients that are poured or pressed
into a pan, and cut into cookie-sized
pieces after baking.
 Brownies are example of batter-type
bar cookie.
 Also known as “tray bakes” in British
English.
7. SANDWICH COOKIES
 These are rolled or pressed cookies
that are assembled as a sandwich with
a sweet filling. Fillings may be with
marshmallow, jam, or icing.
8. MERINGUE COOKIES
 The main ingredient in most of these
cookies is beaten egg whites,.
 These cookies can either be piped into
fancy shapes or spooned onto a
baking sheet.

TWO WAYS OF MIXING DOUGH INGREDIENTS

1. The One-stage Mixing Method

 Sift dry ingredients together.

 Place all the ingredients, both wet and dry into the mixing bowl and mix in slow
speed until they form a smooth dough or batter.

2. Creaming Method

 The main portion of the sugar (about 75%), shortening, salt, and vanilla are
creamed together.
 The eggs are added in three parts and mixed until smooth after each addition.
 Add the liquids and stir.
 The flour, baking powder, and remaining sugar (about 25%) are sifted together
and added.
 In this method of mixing, the longer the sugar and shortening are creamed, the
less spread the product will have because the sugar crystals are broken up more
thoroughly.
 Mixing for a long period of time after the flour has been added will develop the
gluten excessively. This will result in cookies with insufficient spread.
  When a portion of sugar is added in the final step with the flour, better spread will
be obtained.
 Nuts, raisins, and chocolate chips are added at the end of the mixing period and
mixed only long enough to incorporate them in the dough or batter.

PROPER FOLDING TECHNIQUE

a. Hold a spatula with curved side facing down and cut through center of
the mixture.
b. Scrape bottom of bowl and bring spatula up against the side.
c. Swing spatula over top of mixture and cut through center again. Rotate
the bowl simultaneously for even blending.

METHODS OF MIXING COOKIE INGREDIENTS

Mixing is a general term that includes stirring, beating, blending, binding,

creaming, whipping, and folding. In mixing, two or more ingredients are evenly
dispersed in one another until they become one product.

1. STIRRING
 The simplest method of mixing.
 Involves mixing all the ingredients
together with a utensil, usually a
spoon, using a circular motion.
2. BEATING
 The ingredients are moved vigorously
back and forth, up and down, around
and around motion until they are
smooth.
 An electric mixer is often used to beat
the ingredients together.

3. BLENDING
 Ingredients are mixed so thoroughly
they become one.

4. CREAMING
 Fat and sugar are beaten together
until they take on an airy texture.
 The butter needs to be at room
temperature for this method so that the
creamed mixture is smooth and fluffy.
Doing this traps air in the mixture so
that when it bakes, the dough rises to
make a light and crispy cookie.
5. CUT IN OR CUTTING IN  The dough is usually rolled out and cut
into shape.
 The butter is incorporated into the lour
by cutting it in with a pastry blender or
two forks until the dough is crumbly.
 With this method, the butter must be
cold to prevent the dough from being
too soft and sticky.
6. WHIP OR WHISKING  This method makes cake-like cookies
as well as very thin wafer cookies.
 The dough is spooned or piped onto
baking sheets.
 Eggs and sugar are beaten together
until the mixture is very thick.
 Beating with a mixer is ideal for this
method but it can be done by hand as
well.
7. FOLDING  One ingredient is gently incorporated
into another by hand with a large
spoon or spatula.
 It creates a little aeration.
8. MELTING  This method makes crunchy cookies
as well as crisp thin one like
Florentines.
 The dough can be spooned if soft or
rolled into balls if too stiff like with
gingersnaps.
 The dough will be sticky as it is being
prepared but will become firmer if it is
allowed to cool.
 Do not add more flour to this dough.
9. RUBBING IN  This method is done by rubbing the fat
(butter, margarine, vegetable fat or
lard) into the flour.
 The fat should be firm and cool but not
straight from the refrigerator.
 Beaten egg, milk, or water may be
added to bind the mixture.
10. THE ALL-IN-ONE METHOD  Placing all the ingredients in a bowl
and beating them together.
HOW TO BAKE COOKIES

1. Measure carefully. Follow the recipe and measure the ingredients accurately.

2. Check the baking soda or baking powder carefully. Test baking soda by
adding a little bit of vinegar; or baking powder by adding it to hot water – if the
mixture does not form bubbles, throw it out and purchase a new one.

3. Add a little extra baking soda for thinner, crispier cookies. Adding 0.25 to
0.5 ounce (5-15grams) per 10 pounds (4.5 kg)of cookies dough will increase the
pH level of the dough, which weakens the structure and lets the dough spread
more easily while it is baking. But be careful because adding too much baking
soda can increase browning, leaves a salty-chemical off flavour, and makes the
eggs in the mixture turn grayish green.

4. Use coarser sugar for thicker, chewier cookies

5. Mix the dry ingredients first. This is important with the baking soda or baking
powder to ensure that it is evenly distributed.

6. Mix the wet ingredients briefly. Overmixing will allow too many of the gas
bubbles from the baking soda or powder reactions to escape, while also
developing the gluten in the flour, resulting in dense, tough cookies.

7. Put the cookies in room temperature or cool cookie sheet. Using a hot
baking sheet will cause the dough to start to melt prematurely. Grease the cookie
sheet with vegetable shortening or unsalted butter – do not use vegetable oil
because it will burn between the cookies, and that is not easy to clean.

8. Use a parchment paper lined baking sheet for ease of cookie baking.
Cookies can be carefully removed from the baking sheet and will be easier to
clean.

9. Use a cookie scoop or measuring spoon to make sure drop or shaped

cookies are all the same size.

10. Check the cookies. After reaching the required baking time in your recipe, stick
a toothpick right in the center of a cookie, and pull it out quickly. If little or no
cookie sticks to the toothpick, they are done. Adjust cooking time depending on
the amount of cookie left on the toothpick.
 11. Allow cookies to cool after removing from the oven. Let the cookies cool on
the sheet or move them to a cooling rack. Once the cookies have cooled slightly,
remove them from the cookie sheet to prevent them from sticking and breaking
later.

BAKING GUIDELINES

1. FUDGY BAR COOKIES – The surface appears dull and a slight imprint remains
after touching the surface with a fingertip.

2. CAKE-LIKE BAR COOKIES – A wooden toothpick inserted into center comes

out clean and dry.

3. DROP COOKIES – The surface is lightly browned and a slight imprint remains
after touching the surface with a fingertip. To achieve an even crispier result,
spread out the mixture slightly to make a thinner layer before baking.

4. REFRIGERATOR COOKIES – The edges are firm and at the bottoms are lightly
browned. The cookies are well chilled before baking, so either cook them as
soon as they have been sliced or place the baking sheets in the refrigerator until
ready to bake.

5. ROLLED COOKIES – The edges are firm and the bottoms are lightly browned.
These are usually chilled before baking to prevent them from spreading too much
during cooking.

6. SHAPED COOKIES – The edges are lightly browned.

STORING COOKIES

1. To protect cookies from air and humidity that can make them stale, keep them in
tightly-covered containers. Store moist and crisp cookies separately to avoid
softening the crisp ones.

2. To restore moisture to soft cookies that have begun to dry out, place a wedge of
raw apple or a slice of bread underlined with waxed paper into the container with
the cookies and seal tightly. Remove the apple or bread after 24 hours.

3. For long-term storage, freeze baked cookies in freezer containers or plastic bags
up to 12 months. Before serving, thaw them in the container or plastic.
CAUSES OF POOR QUALITY COOKIES
PROBLEM
 Uneven shape
 Excessive spreading
 Dry, crumbly texture
 Coarse, uneven crumb
 Tough
 Hard, crusty top
CAUSES
 Improper mixing
 Uneven oven heat
 Improper dropping of dough
 Too much liquid
 Dough too warm
 Over creaming
 Too much fat and sugar
 Incorrect oven temperature
 Over baking
 Incorrect proportion of ingredients
 Incorrect oven temperature
 Over baking
 Improperly mixed
 Not enough leavening agent
 Unbalanced formula
 Batter too stiff
 Not enough egg
 Excessive rolling
 Over mixed
 Over baked
QUICK BREAD

Quick breads are breads that are prepared with leavening agent such as baking
soda, powder, rather than yeast.

Methods of Mixing Quick Bread

1. The Muffin Method

 This method is often used to prepare muffins, popovers, pancakes, waffles
and corn bread.
a. Mix the dry ingredients together. Sometimes, you will need to add
the fruit or nuts to this mixture too.
b. Blend the wet ingredients together in a separate bowl.
c. Form a well in the center of the dry ingredients and pour the wet
mixture into it.
d. Gently fold the dry ingredients into the moist ones just until
moistened. Batter is usually lumpy.
e. Scoop batter into prepared muffin tins, add any toppings, and bake
at once.

2. The Biscuit Method

 This is a method which is used for biscuits and scones. This method cuts
solid fat into flour and other dry ingredients using a food processor, pastry
blender, or two forks.
a. Combine the dry ingredients
b. Combine the liquid ingredients and the eggs
c. Cut the shortening into the flour mixture until the mixture has a
coarse texture.
d. Combine the liquid and dry ingredients. Be careful not to over mix.
Once a ball of dough forms, it can be kneaded briefly.

3. The Cake Method

 This is used mainly for fruit and nut loaves and for coffee cakes.
a. Cream the butter and sugar together.
b. Beat the eggs, then add to fat and sugar mixture and beat well.
c. Add the sifted dry ingredients alternately with the liquid ingredients,
beginning and ending with the dry ingredients. After each addition,
stir to combine the ingredients, then beat briefly.
d. Fold in any flavourings, fruits, and nuts.

*Creaming the fat with the sugar and with the eggs incorporates a lot of air which
will help to leaven the baked product.
Pointers for Successful Baking of Quick Bread

a. Do not over mix. Over mixing will cause the over development of gluten and
make the bread tough instead of tender.
b. Choose low gluten flour, either pastry or all-purpose flour. Bread flur make a
tough loaf.
c. Do not scoop the flour. Sift or whisk the flour to make it light and fluffy, not
packed, then spoon it into the measuring cup.
d. The creaming method will produce a more cake-like product and is well-suited
for those recipes that have a high fat or sugar content. Consider the creaming
method for recipes that call for more than four tablespoons of butter per loaf.
e. Bake soon after mixing before the effect of the leavenings begin to dissipate.
f. If you use dry milk in your recipe, add it to liquid ingredients so that it can be
stirred and thoroughly dissolved.
g. Commercial muffins tend to be very high in fat and sugar – more like a tea cake
rather than bread. Your quick bread should be more bread-like and not as rich
as commercial muffins.
h. Grease pans well and consider dusting the pans with flour as well. With the high
sugar content, the loaves tend to stick in the pans. Non-stick pans are helpful.
i. Breads are easier to remove from the pan if they set for five to ten minutes
before removing the bread.
j. Test for doneness by inserting a toothpick into a crack in the center of the loaf. If
the bread is done, the toothpick should come out clean.

CAUSES FOR POOR QUALITY QUICK BREAD

PROBLEM CAUSES
Batter overflowed the  Wrong adjustments to recipes
pans  Wrong sized of pan used. Mixture should fill 2/3 of pan.
 Improper mixing procedure
 Improper cleaning and greasing off the pans
Poor flavour
 Faulty baking conditions
 Improper cleaning of the equipment
 Excessive mixing
Bread too tough  Batter too stiff (insufficient water)
 Batter too thin (excessive water)
 Excessive mixing
Lacks body/structure
 Insufficient liquid
 Excessive baking time
 Insufficient liquid
dries out too soon
 Improper mixing procedures
 Cooled in a drafty location
CAKES

Cakes are fancy sweetened breads often coated with icing. Cake formulas can
be separated into three types depending on batter appearance or character.

TYPES OF CAKES

1. SHORTENING TYPE – This contains shortening, margarine, or butter along with

flour, eggs, a liquid, a leavening agent, such as baking powder or soda.
Shortening cakes are the basic white, yellow, chocolate, and pound cakes.

A good shortening-type cake has:

 A uniform shape
 A slightly rounded and smooth top
 A fined grained, velvety, even texture (not crumbly)
 An evenly browned crust
 A tender crust
 A tender, slightly moist crumb
 A pleasant sweet flavor

2. FOAM-TYPE – This depends on the air beaten into egg whites for lightness.
Examples of foam cakes are angel food, sponge, and chiffon.

a. Angel food cakes

 depend entirely on beaten egg whites to rise;
 no leavening agents, such as baking soda or powder are used.
 It has no added shortening or egg yolks ,
 excellent choices for those concerned with weight control or heart
disease.

b. Sponge cakes
 used both egg whites and egg yolks.
 Additional leavening agents are sometimes used.
 No fats added
 Example of this type is jelly roll

c. Chiffon Cakes

 Combine the lightness of foam-type cakes ad the richness of shortening-

type cakes
 Contain egg yolks,, leavening agents, and vegetable oil
BASIC CAKE MAKING

a. Measure ingredients carefully.

b. Use the specified flour.
c. Always use room temperature, large eggs, unless a recipe calls otherwise.
d. Use the shortening called for in a recipe.
e. Butter should be at room temperature.

BAKING

a. Most recipes require that the oven be preheated.

b. Always use the size pans called in a recipe. (To calculate the width of the pan,
measure across the top from inside edge to inside edge.)
c. Shiny metal pans produce the best cakes.
d. Dark non-stick or glass pans readily absorb heat. Cakes baked in these pans
might do better in an oven set for 25o lower than what the recipe specifies.
e. Unless otherwise specified, grease and flour pans.
f. Bake on center rack. Do not allow pans to touch each other or wall of oven.
g. Test for doneness eight minutes prior to recipe directions for doneness.
 Use a toothpick to prick the center of the cake.
 If the toothpick comes out with just a few dry crumbs, the cake is done.
 If the toothpick is wet, continue to bake, checking at 2-minute intervals.

CAUSES OF POOR QUALITY CAKES

PROBLEMS CAUSES

 Oven is too hot

Crust too dark
 Excessive top heat
 Scaling weight too low
 Oven temperature too high
Cake too small  Batter temperature too high
 Batter temperature too low
 Incorrect amount of water

 Oven temperature too hot

Cake burned on top
 Incorrect amount of water

 Oven temperature too cool

Crust is shiny and sticky  Not baked long enough
 Too much sugar in recipe

Crust too thick  Excessive baking time

  Excessive jarring or moving of the
cake during baking
Cake falls during baking
 Oven temperature too low
 Excessive mixing of the batter

 Oven temperature was too hot

Top of cake peak and cracks  Cake was not baked on the center
rack of the oven

 Excessive liquid
 Batter too cold
Cake shrinks  Oven too hot
 Improper mixing procedure
 Baked too long

 Flour was not blended sufficiently

into the main mixture
Cake rose unevenly  Temperature inside the oven was
uneven
 Oven temperature too high

 Improper greasing/flouring of pan

Cake stuck to the pan  Layers were cooled too long before
trying to remove them.

INTERNAL CAKE APPEARANCE

PROBLEMS CAUSES

 Improper mixing procedures

 Stiff batter
Coarse and irregular grain  Careless or poor depositing in the
pans
 Oven too cool (baked too slowly)

 Excessive liquid in the batter

Dense grain
 Improper mixing procedure

 Improper mixing procedures

Off-color cakes  Oven too cool (baked too slowly)
 Unclean equipment
LESSON 6

OCCUPATIONAL SAFETY AND HEALTH PROCEDURES

Content Standards:

 Identify hazards and risks

 Assess hazards and risks
 Control hazards and risks
 Maintain hygiene and sanitation

Occupational Safety and Health (OHS) is a cross-disciplinary area concerned

with protecting the safety, health, and welfare of people engaged in work or
employment.

IDENTIFYING HAZARDS AND RISKS

HAZARD is anything that may cause harm, such as chemicals, electricity,

working from ladders, an open drawer, and others. Any workplace has natural hazards,
which are essential threats to the health and safety of staff or customers.

Bakeries, which are full of ingredients and contain hot objects such as ovens,
have more than their fair share of hazards. Individuals working in a bakery should
ensure that they are aware of hazards and how to deal with them safely.

 HEAT – bakeries are hot places, mainly due to the heat generated by the
presence of ovens in a relatively small space. Heat can also cause fainting by
affecting a person’s cardiovascular system.

 SLIPS AND FALLS – Slips and falls are commonly bakery accidents due to wet
floors, spilled dough, batter, and dry ingredients, as well as uneven or obstructed
floor surfaces.

 BAKERY EQUIPMENT – Bakery equipment such as moving blades, mixing

arms, and conveyors on dough brakes, pie and tart machines, misers, rollers,
and dividers pose cutting and caught/crush hazards.

 OBJECTS IN THE WAY – various objects from bakeries can become dangerous
if not cleaned away after use, or if left in the walkway where they can be tripped
over.
  BURNS FROM HOT SURFACES – Hot objects can cause burns and scald the
skin. Staff should wear gloves when necessary, such as when carrying trays, and
to protect themselves with other appropriate clothing such as long trousers.

 OVEN LOCKS – A walk-in oven can present a hazard if its door shuts when an
individual is inside, causing a person to overheat if he/she cannot get out. Walk-
in ovens should be fitted with locks which contain a release mechanism based on
the inside, to avoid such a situation from occurring.

 HEAVY INGREDIENTS AMD EQUIPMENT – handling heavy equipment, food

trays, mixing bowls, and cooking vessels can result in back and muscle injuries.

 ALLERGY AND ASTHMA – Breathing flour dust can cause asthma and nose,
throat and eye irritations. Repeated exposure to flour and dough can sensitize
skin.

 FIRE RISKS – Not only are bakeries are hot places, but they are full of materials
and objects that can catch on fire if staff are not careful. Staff should keep fire
extinguisher and gas detectors nearby to avoid emergencies.

CONTROLLING HAZARDS AND RISKS

1. ELIMINATE THE HAZARDS OR RISKS

 The most effective protective measure, which can be done by eliminating the
hazard.
 If the hazard cannot be eliminated, then eliminate as many of the risks
associated with the hazard as possible.

2. CHANGE THE RISKS TO REDUCE THEM

 Substitute the risks with little risks

 Reduce the risks through engineering changes or changes to system of work.
Isolate people from the risks.

3. CHANGE PEOPLE TO REDUCE RISKS

 Reduce the level of harm using administrative actions

 Use personal protective equipment (PPE) to protect people from harm.