Good Afternoon!

T. Sharon D. Dannug
Signing in….
•Direction: Identify the following tools used in baking. Arrange the
jumbled letters to arrive at the correct answer.
1. Has 12 formed cups for baking muffins and cup cakes.
F F N I M U N PA
2. Has sloping sides used for mixing.
I NM I GX B LOW
3. It is also called mixing spoon.
OODWEN POOSN
4. Is used to grate cheese, chocolate, and other fresh fruits.
TRERAG
5. A funnel shaped container of icing or whipped cream.
PAT S Y R G A B
Answer the following:
1. What is the use of a rubber scraper?
2. What is the difference between a rubber scraper and
spatula?
3. What is the difference between a measuring cup and
measuring spoon?
4. What is the use of a mortar and pestle?
5. What is the use of a strainer in baking?
Read the given procedure carefully and name the tools that you need to
prepare in order to finish the activity
Butter Cake
Procedure:
1. Sift the dry ingredients together except the sugar.
2. In a large bowl, cream the shortening until light and fluffy.
3. Blend eggs one at a time and beat well after each addition.
4. Add vanilla to the milk.
5. Add dry ingredients and liquid ingredients alternately to the
creamed mixture, beginning and ending with dry ingredients.
6. Bake at 375 for 20 t0 30 minutes.
• 1. What will you consider if you planned to cook
pinakbet?
• 2. What do you call those elements or items
used in cooking to achieve your desired
product?
1. What does the video represents?
2. What are the different kinds of flour?
 MAJOR INGREDIENTS IN BAKING
Dry Ingredients
1. FLOUR
Flour is a finely ground meal obtained by grinding and
milling cereal grains or other root crops. Flour is most
commonly made from wheat and when the word "flour" is
used without qualification, it usually implies wheat flour.
However, flour also can be made from many other grasses
and non-grain plants, maize (corn), rice, potatoes, and other
foods. Wheat contains protein. When mixed with water,
these proteins form as gluten. The more protein a flour
has, the stronger the gluten strength.
• Types of Flour
• 1. Hard flour or bread flour is high in gluten, and has strongest gluten strength.
• 2. Bread is made from hard wheat flour. The high gluten content causes the bread to
rise and gives its shape and structure.
• 3. All-purpose flour is made from a blend of hard and soft wheat flours, also called
the General Purpose Flour or family flour.
• 4. Soft flour is comparatively low in gluten and so results in a finer texture. Soft flour
is usually made into cake flour
• 5. Cake flour is made from soft wheat flour. It is good for making cakes and
cookies where a tender and delicate texture is desired.

• What are the uses of flour? ____

2. SUGAR
• A. Types of Sugar
• 1. Regular granulated sugar or white sugar - also known as table sugar or as
refined sugar.
• 2. Confectioner’s sugar or powdered sugar - granulated sugar that has been
pulverized
• 3. Brown sugar - contains caramel, mineral matter and moisture. It also contains a
small amount of molasses. It comes in three colors.
• Effects of Sugar in Baking
• increases dough development
• improves the nutritive value, flavor and aroma of the product
• makes the bread more tender
• serves as food for the yeast
• contributes to moisture content of baked products, increasing its storing quality
3. EGGS
• Eggs are considered a complete protein, containing all the essential amino acids humans
use to build other proteins needed by the body. Both the yolk and the egg white contain
protein, so whole eggs or their separated components may be used to set liquids.
• They represent almost 50% of the total cost of any baked product, thus considered the
baking ingredient with the highest cost or expense.
• A. Uses of Eggs in Baking
• 1. Eggs, as well as flour, are the structural ingredients in baking.
• 2. Eggs provide leavening; add color, texture, flavor and richness to the batter
• 3. Beaten eggs are used as leavening agents as they incorporate air into the batter, which
will expand in the oven and cause the cake to rise.
• 5. Egg washes are brushed on many baked goods to create a golden shiny top. The egg
white provides luster and the egg yolk color.
• What makes the product tender?
• SHORTENING
• Shortening is any fat, which, when added to flour mixtures increases tenderness.
• This is done by preventing the sticking of gluten strands while mixing so that
gluten is shortened and makes the product tender.
A. Examples of Shortening
1. Oil-made from plant products such as corn, cottonseeds, soybeans, peanuts, and
other sources
2. Butter- made of fatty milk proteins.
3. Margarine-made from hydrogenated vegetable oil
4. lard
• Uses of Shortening in Baking
• 1. Makes bread products tender and improve flavor.
• 2. Prevent the cohesion of gluten.
• 3. Improve the aroma, color and texture of baked products.
• 4. Improve the shelf life of baked products because of its moisture
• LEAVENING AGENT
• Leavening agents are gases that cause the dough to rise. In the presence of moisture, heat, and
others, the leavening agent reacts to produce gas (often carbon dioxide) that becomes trapped as
bubbles within the dough. When a dough or batter is baked, it "sets" and the holes left by the gas
bubbles remain. This is what gives breads, cakes, and other baked goods to rise and increase in
volume.
• A. Classification of Leavening Agents
• 1. Chemical Leaveners.
• a. a. Baking Soda - otherwise known Sodium Bicarbonate. It is a powerful leavener that readily
reacts as soon as it comes in contact with batter or dough.
• b. Baking Powder – is a combination of baking soda and acid salt. Ex. Muffins, biscuits
• c. Cream of tartar - is tartaric acid and is a fine white crystalline acid salt which is a by-product
of the wine-making industry. It is used in the whipping of egg whites to stabilize them and allow
them to reach maximum volume. Ex. Cake
• 2. Biological Leaveners- Yeast
LIQUID INGREDIENTS
Liquid ingredients provide moisture to rehydrate and activate the yeast and bring
together the flour and any other dry ingredients to make the dough. It also improves the
formation of gluten strands during the kneading of dough
The following are some types of the liquid ingredients used in baking:
1. Water
2. Milk and other Dairy Products

• Minor Ingredients in Baking

• 1. Flavoring
• 2. Vanilla
• 3. Salt
 Group Activity

10 minutes
 Evaluation

25 Items Identification. Bring ½ lengthwise.

Assignment:
• Read how to measure dry and liquid ingredients accurately.
• Available reference: Learning module on Bread and pastry
production
THANK YOU!
Signing off!!