Self-Check 1.

1-2

Preparing bakery products according to standard mixing procedures, formulation/ recipes and
desired product characteristics.

Answer the following:

1. What is the purpose of kneading dough in baking?

2. How is the creaming method different from the beating method in baking?
3. Why is laminating dough important in baking?
4. In baking, what is the purpose of whipping or whisking ingredients?
5. How does the roll-in method differ from the straight method in mixing dough?
6. What does the term "mise en place" refer to in baking?
7. Explain the difference between lean dough and rich dough in baking
8. What is the sponge method of mixing dough used for in baking?
9. What are the characteristics of a well-made bread in terms of appearance and texture?
10. How do standardized recipes and formulas help in controlling production in a baking operation?
 Answer Key 1.1-2
1. What is the purpose of kneading dough in baking?
- Kneading dough is done to work the dough, usually by hand, for the purpose of developing the
glutens in the flour, which gives baked goods their structure and texture.

2. How is the creaming method different from the beating method in baking?
- The creaming method involves beating fat and sugar to a light and airy texture, while the
beating method is a rigorous form of blending ingredients to fully combine them using an up-
and-down, back-and-forth motion.

3. Why is laminating dough important in baking?

- Laminating dough involves folding butter into dough multiple times to create thin alternating
layers, which not only adds richness but also helps develop gluten in the flour during the
process.

4. In baking, what is the purpose of whipping or whisking ingredients?

- Whipping or whisking is done to incorporate air into certain ingredients such as eggs and
cream, resulting in a lighter and fluffier texture in the final product.

5. How does the roll-in method differ from the straight method in mixing dough?
- The roll-in method involves rolling or folding butter into the dough, increasing volume and
creating layers, as opposed to the straight method, where all ingredients are combined at once
and kneaded.

6. What does the term "mise en place" refer to in baking?

- "Mise en place" refers to the advance preparations where all ingredients are gathered,
measured, and prepared before the actual production process begins in a bakeshop or kitchen.

7. Explain the difference between lean dough and rich dough in baking.
- Lean dough contains basic ingredients like flour, yeast, salt, and shortening, while rich dough
includes additional ingredients such as butter, nuts, fruits, eggs, and more sugar, resulting in a
richer and sweeter bread.

8. What is the sponge method of mixing dough used for in baking?

- The sponge method involves mixing part of the liquid, flour, and yeast to make a soft mixture,
which is set aside to rise until bubbly, enhancing the flavor and texture of the final bread
product.

9. What are the characteristics of a well-made bread in terms of appearance and texture?
- A well-made bread is characterized by a large size for its weight, a well-rounded top, thin even
crust, fine and even grain with elongated cells, smooth, soft, elastic, creamy white crumb, and a
sweet nutty odor.
10. How do standardized recipes and formulas help in controlling production in a baking operation?
- Standardized recipes and formulas help control production by ensuring consistency in quality
and quantity through precise ingredient measurements, detailed directions, and specific yields
and portion sizes.
 Task Sheet 1.1-2
Preparing bakery products according to standard mixing procedures, formulation/
recipes and desired product characteristics.

Performance Objective: You should be able to select, measure and weigh ingredients given the
necessary tools, materials and equipment.

Time: 20 minutes

SAFETY PRECAUTION: Always observe cleanliness in the activity area and practice personal hygiene.
Do not forget to use (hairnet, apron, face mask including your own towel) when doing the activity.
Follow the kitchen rules and always practice CAYGO.
Supplies/Materials: Cake flour, brown sugar, fresh milk, vanilla, oil, salt, eggs, baking soda, baking
powder, cocoa powder.
Tools/Equipment: Measuring spoon, measuring cup, spatula, weighing scale, mixing bowl
Steps/Procedures:

1. Select the appropriate ingredients as stated in the recipe.

2. Identify the right equipment or tools needed.
3. Measure and weigh the ingredients according to the recipe and the right way of measuring and
weighing ingredients.
4. Put labeling

Assessment Method: Demonstration