BREAD AND PASTRY

PRODUCTION
NC II
Nominal Training Duration:
18 Hours (Basic)
18 Hours (Common)
105 Hours (Core)
141 Hours
Course Description:
This course is designed to enhance the
knowledge, skills and attitude in bread and
pastry production to prepare and present
desserts; prepare and display petites fours in
accordance with industry standards. It covers
the basic, common and core competencies.
To obtain this, all units prescribed for this
qualification must be achieved:
 BASIC COMPETENCIES (18 hours)
• Participate in workplace communication
• Work in team environment
• Practice career professionalism
• Practice occupational health and safety
procedures
 COMMON COMPETENCIES (18 hours)
• Develop and update industry knowledge
• Observe workplace hygiene procedures
• Perform computer operations
• Perform workplace and safety practices
• Provide effective customer service
CORE COMPETENCIES (105 hours)
• Prepare and produce bakery products
• Prepare and produce pastry products
• Prepare and present gateaux, tortes and cakes
• Prepare and display petits fours
• Present desserts
 Chapter I:
HEALTH AND SAFETY PRACTICES IN THE
WORKPLACE

Definition of Terms
• Airborne - carried by air
• Antidote – a remedy counteracting a poison
• First aid – the provision of initial care for an
illness or injury
• Injury - damage or harm of the structure or
function of the body caused by an outside force,
which may be physical or chemical
• PPE – (Personal Protective Equipment) refers to
devices worn by workers to protect them against
hazards in the work environment including but
not limited to safety helmet, safety spectacles,
face shields etc.
• Occupational hazards - refer to various
environmental factors or stresses that can cause
sickness, impaired health
• Safety – free from danger, risk or injury
• Workplace – refers to the office, premises or
worksite where a worker is temporarily assigned
• Bacteria - a simple, single celled microorganism.
• Electroshock - caused by touching exposed
electrical wire or a piece of electrical equipment
which is not grounded properly.
• Grounded – means that the electrical conductor is
connected to the ground, which becomes part of
the electrical circuit
• Microorganisms – are living cells so small that
they can only be seen in a microscope. They are
commonly found to contaminate food – bacteria,
molds, and yeast.
• Molds – also a microorganism, that has
“furry” growth often found on spoiled food.
• Sanitation – the science and practice of
maintaining clean and healthy conditions of
food production so that the food served to
customers cannot make him ill.
• Toxin – a poisonous substance that makes you
sick
 HAZARD AND RISKS IN THE WORKPLACE

HAZARD
Hazard is a term used to describe something
that has the potential to cause harm or adverse
effects to individuals, organizations property or
equipment. A situation that could be dangerous
to people in the workplace.
 Examples include any substance, material,
process and practice that has the ability to cause
harm or adverse health effect to a person under
certain conditions.
Types of workplace hazards include:
1. On Job Hazards: The safety regulations in the
workplace should keep job hazards on top
priority.
• The floors have to be checked for tripping
hazards.
 • All the walkways should be well - lit and in
case there are blind spots, all the employees and
workers should be aware of them. This could
help avoid untoward collisions and accidents.
• Cords and wires should be secured away
from the walkways and the corridors. All electric
wiring should be covered with appropriate
material.
• Fire safety regulations and electrical safety
regulations should also be made.
2. Safety hazards: Inadequate and insufficient
machine guards, unsafe workplace conditions,
unsafe work practices.
3. Biological hazards: Caused by organisms such
as viruses, bacteria, fungi and parasites. (Risk
from skin irritations and allergies to infections)
4. Chemical hazards: Solid, liquid, vapor or
gaseous substances, dust, fume or mist
especially if you are working with cleaning
products, bleaches, and other chemical agents.
 Chemicals should be rightly labeled to avoid any
detrimental mistakes. Mixing of the wrong chemicals
can cause a terrible chemical reaction which could
be hazardous to all the employees. There should be
measures to taken to ensure that only chemicals
that are safe be kept together and stored
together. The supervisor should have full working
knowledge of the chemicals to ensure that no
mistakes happen due to ignorance or negligence.
The worker should be guided on the proper chemical
storage procedures.
5. Ergonomic hazards: Anatomical,
physiological, and psychological demands on the
worker, such as repetitive and forceful
movements, vibration, extreme temperatures,
and awkward postures arising from improper
work methods and improperly designed
workstations, tools, and equipment. It may
include lighting, chairs, lifting, repeated
movements, and computer screens.
6. Psychological hazards: Those that are
basically causing stress to a worker. This kind of
hazard troubles an individual very much to an
extent that his general well - being is affected.
Stress can lead to long term health problems like
headaches, anxiety and impatience. Workplace
stress may include heavy workloads, lack of
control over pace of work, shift work, noise,
working by yourself, fear of job-loss and conflict
with the employer and co-workers.
 RISKS
Risk is the chance or probability that a person
will be harmed or experience an adverse health
effect caused by a hazard. It may also apply to
situations with property or equipment loss.
Example: The risk of developing cancer from
smoking cigarettes could be expressed as
"cigarette smokers are more likely to die of lung
cancer than non-smokers”.
Factors that influence the degree of risk include:
– How much a person is exposed to a hazardous thing or
condition;
– How the person is exposed (e.g., breathing in a vapor,
skin contact), and how severe are the effects under the
conditions of exposure.
Risk assessment is the process where you:
– Identify hazards
– Analyze or evaluate the risk associated with that
hazard
– Determine appropriate ways to eliminate or control
the hazard.
Hazards Risks Safety measures/ actions
Manual handling of hand
tools - knives, secateurs, Back injury Teach and remind workers of
loppers, crowbars, weed Repetitive strain correct lifting and carrying
bags, mattocks. techniques. Rotate tasks.

Lifting heavy objects Back injury Teach and remind workers of

correct
incorrectly Repetitive strain Lifting technique. Rotate tasks.

Repetitive movements, Back / limb Teach and remind workers of

bending and awkward injury correct lifting technique. Rotate
working positions Repetitive strain tasks.

Warn volunteers and remove trip

hazards before commencing work.
Trip hazards Injury Do not leave tools on path ways.
Watch where one walks, and goes
slowly. Mark tools with fluorescent
color.
THE "5S" JAPANESE PRODUCTIVITY
PHILOSOPHY
Japanese 5S English Equivalent Meaning

Take out unnecessary items and dispose.

SEIRI Sort Keep only the items you need at work, and
discard or store everything else.

It means that there is a place for everything

SEITON Set in order; Systematize and everything should be in its place. Arrange
necessary items in good order for use.

At the end of each working day, take time to

SEISO Sweep; Shine clean up your office or working space. Keep
the workplace neat and clean.

Maintain high standard of cleaning and

SEIKETSU Standardize; Sanitize
workshop organization at all times.

Do things spontaneously without being told

or ordered. Self-discipline is a condition of
SHITSUKE Sustain; Self-discipline training people to follow cleaning disciplines
independently.
PERSONAL PROTECTIVE EQUIPMENT
AND CLOTHING (PPE)
PPE can protect you from hazards associated
with jobs such as handling chemicals or working
in a noisy environment. In food preparation
this is the cooking outfit which gives
protection to the worker against different
hazards that may be encountered during
cooking.
These are the following:
– Hair covering/ hairnet – prevents hair from falling
into food product
– Facial mask – barrier to airborne contamination
during sneezing, coughing and talking
– Aprons – reduce risk of contamination and help
maintain cleanliness.
– Gloves – reduce risks of contamination.
– Pot holder – protects against burns when taking
hot items on top of the stove.
 FIRST AID RULES
BURNS - Cool the burn with cool water. Do not
put grease, or oil on burn – they can make it
worst. Do not try to clean a burn or break
blisters. Call a physician.
FALLS - Stop severe bleeding. Cover wounds
with sterile dressing. Keep the person
comfortable and warm. If you think the bone is
broken, do not move the person unless
necessary as in the event of fire, call for a
medical assistance.
POISONING - Swallowed Poison. If the container
is available, use antidote recommended in the
label. If none is given call the emergency station
of a hospital, the nearest clinic, or rural health
center. Tell them what kind of poison was taken
and they will recommend an antidote. Do not
try to neutralize a poison by giving raw eggs,
salt water, mustard, vinegar or citrus fruit
juices as an antidote or to cause vomiting.
Never attempt to induce vomiting by sticking
your fingers anywhere in the patient's mouth;
this procedure can be very dangerous.
 A SAFETY GUIDELINE FOR YOUR
WORKPLACE
Safety Signs and Color at Work
Safety signs and color are useful tools to help protect
the health and safety of employees and workplace
visitors.
Safety signs are used to:
– Draw attention to health and safety hazards
– point out hazards that may not be obvious
– provide general information and directions
– remind employees where personal protective equipment
must be worn
– show where emergency equipment is located
– Indicate where certain actions are prohibited
Sign Categories
As shown in the table below, there are three basic sign
categories used in the workplace. Each category is
distinguished by its shape.
GOOD MANUFACTURING PRACTICES
PERSONAL HYGIENE
Ways to achieve personal hygiene.
– Regularly wash and cut your hair to keep a neat
appearance. If you have facial hair, you can save
money by maintaining it yourself with a set of quality
clippers.
– Visit the dentist at least once a year (twice a
year is optimal). Though you are brushing every
day, your dentist will correct any dental problems
you have.
– Bathe every day before work, or every night before
you go to sleep. This will help you cleanse/remove
body odor.
– Wear deodorant or antiperspirant daily if you tend to
sweat heavily. Some people can actually get away
with not wearing deodorant, but most people,
especially those who have heavy duty jobs or work
in warm climates, benefit greatly from it.
– Scrub your hands with soap and water before you
handle any food especially when you have just
come from the toilet, after touching your hair or
other parts of your body, and after your hands
cover your mouth or nose when you cough or
sneeze. Be sure to clean under fingernails where dirt
and bacteria tend to accumulate.
– Trim your nails; especially if you work in the food
service. This will help keep your hands much cleaner
and prevent the spread of the germs to the food.
– Keep hand sanitizer and facial tissues near your
work desk. If you do not work on your desk, put
travel sizes of these items in your pocket.
Sanitizer and tissues will come in handy when
you're ill and can also prevent the spread of germs
resulting from touching items such as money and
computer keyboards.
– Use a separate towel or cloth for drying
dishes, wiping countertops, and wiping hands.
– Avoid working with food when you have an open
cut, sore, boil, or infected wound in your hands.
Pus and other liquids secreted by the wound
contain millions of harmful bacteria that can cause
food poisoning.
– Keep hands out of food as much as possible.
Otherwise, wear disposable gloves.
– Avoid smoking while preparing or handling food as
ashes may drop into the food.
– Wear suitable clothes at work. Do not wear
clothes with long sleeves when working with food.
Wear also comfortable and clean shoes. Be sure
aprons are always clean.
 PROPER HAND WASHING
HAND SHOULD BE WASHED:
– After using the washroom (includes changing
diapers).
– After sneezing, coughing, or using tissue.
– Hands are visibly soiled.
– Before and after eating, handling food, drinking or
smoking.
– After touching raw meat, poultry, or fish.
– After handling garbage.
– Handling pets, animals or animal waste.
Right way to wash your hands
 Wet your hands with clean running water (warm or
cold) and apply soap.
 Rub your hands together to make lather and scrub
them well; be sure to scrub the backs of your hands,
between your fingers, and under your nails.
 Continue rubbing your hands for at least 20 seconds.
 Rinse your hands well under running water.
 Dry your hands using a clean towel or air dry 

Other hand issues

• Hand sanitizer should never be substituted to proper
hand washing.
• Fingernails should be kept short and without nail
polish while handling food.
Right way to wash your hands
 Wet your hands with clean running water (warm or
cold) and apply soap.
 Rub your hands together to make lather and scrub
them well; be sure to scrub the backs of your hands,
between your fingers, and under your nails.
 Continue rubbing your hands for at least 20 seconds.
 Rinse your hands well under running water.
 Dry your hands using a clean towel or air dry 

Other hand issues

• Hand sanitizer should never be substituted to proper
hand washing.
• Fingernails should be kept short and without nail
polish while handling food.
 Chapter II:
INTRODUCTION TO BAKING
BAKING is the process of cooking food by
indirect heat or dry heat in a confined space
usually in an oven using gas, electricity, charcoal,
wood at a temperature from 250˚F to 400˚F. It is
considered the best method of cooking to retain
the nutrition value of food.
 HISTORY OF BAKING
STONE AGE
– Swiss Lake Dwellers, more than 8,000 years ago,
learned to mix flour and water which they cooked
on heated stones.
– The Babylonians, Chileans, Assyrians and Egyptians
had used the same procedure of breaking bread.
– Royal Egyptian household discovered accidentally
that the dough when set aside flowed and
expanded. Since then bread was baked in this
manner in 17th century
BAKING IN GREECE
– Slaves started public bakeries somewhere in Greece
300-200 BC and was took over by Romans.
– It was said that the quality of baked product then was
comparable to the quality of baked products today.
BAKING IN AMERICA
– In 1604, baking was brought to America by the
Jamestown colonists. The industry flourished with the
country in the last half of the 19th century. Construction
of ovens and mixing troughs was much improved. A
variety of baked products came out. Other baked
products such as cakes and pies, biscuits, crackers and
cookies were introduced. Wheat and baked products
were shipped and introduced to the East.
BAKING IN THE PHILIPPINES
– American occupation brought in flour. In 1958, the
first Philippine flour mill became operational. Wheat,
instead of flour was brought to the country. For
several years, the Philippines depended upon the U.
S. for wheat supply.
– In 1962, the U. S. Wheat Associates, Inc. came to the
Philippines not only to market wheat but also to
improve the baking industry. From 1976 to 1985,
eight flour mills were established in different parts of
the country. Since then, the industry has provided a
means of livelihood for many Filipinos. •
– Schools have included the offering of baking courses
in the curriculum.
FACTORS THAT CONTRIBUTE TO SUCCESSFUL
BAKING
1. Have a genuine desire for baking.
2. Understand the properties and characteristics of your ingredients.
3. Know the correct methods/ techniques in mixing batters and dough
according to the desired products.
4. Use good quality ingredients.
5. Use standardized recipes - means the recipes have been tried and
tested as to method of mixing proportion of ingredients used and the
expected quality of the bake products; Following correct baking
procedure
6. Measure or weigh ingredients accurately.
7. The use of appropriate tools and baking utensils. Use the right size
and kind of pans.
8. Follow the correct temperature and baking time.
COMMON MALPRACTICE IN BAKING
1. Inaccurate measurement
2. Wrong hand mixing technique
3. Substitution of quality ingredients
4. Use of inappropriate tools and utensils
5. Failure to follow the correct temperature and
baking time
LABORATORY SAFETY GUIDELINES
1. Hand Sanitation is Essential.
– Wash hands with water and soap.
– Scrub hands, wrist and fingernails for at least 20 seconds.
– Rinse with water.
– Towel dry your hands.
2. Avoid bare hand contact with foods.
3. Avoid wearing loose clothing.
4. Remove bulky clothing.
5. Remove jewelries from hands and arms.
6. Keep nails clean and short.
7. Wear closed-toed shoes in the food/ kitchen lab.
8. Always wear an apron when baking.
9. Tie hair back during laboratory activities.
10.Immediately close cabinet doors and drawers.
11.Use equipment for its intended use.
12.Always cut slowly and with care.
13.Pay attention to the labels.
14.Clean, rinse and sanitize all counters and the
sink to reduce the risk of food-borne illness.
15.Use a dry oven mitt to move hot/ lift hot items.
16. Clean up all spills immediately to prevent
slipping or injury.
TO PREVENT ACCIDENTS:
– Stay in your assigned work area.
– Wandering in the classroom could result in
crowded kitchen.
– The more students in a work area, the greater the
risk of injuries such as burns and cuts.
WORKERS IN THE LABORATORY AREA
Workers should observe as follows:
– Remove jewelry before starting to work
– Hands should be clean and nails cut short.
– Use appropriate work outfit
– Keep sick persons out
TO PREVENT ACCIDENTS:
– Stay in your assigned work area.
– Wandering in the classroom could result in
crowded kitchen.
– The more students in a work area, the greater the
risk of injuries such as burns and cuts.
WORKERS IN THE LABORATORY AREA
Workers should observe as follows:
– Remove jewelry before starting to work
– Hands should be clean and nails cut short.
– Use appropriate work outfit
– Keep sick persons out
FACILITIES
1. Sanitize laboratory equipment, tools and utensils thoroughly
before use
2. Store all ingredients properly. Dry and wet ingredients
should be stored in appropriate containers
3. Observe safety precautions 
COOKING OUTFIT
4. Hair covering/ hair net
5. Apron
6. Face mask
7. Plastic gloves
8. Hand towel
9. Dish towel
10.Pot holder
 BAKING TERMS
Bake - To cook in an oven with dry heat. The oven
should always be heated for 10 to 15 minutes before
baking.
Batter - A mixture of flour, liquid, and other ingredients
that is thin enough to pour.
Beat - To thoroughly combine ingredients and
incorporate air with a rapid, circular motion. This may
be done with a wooden spoon, wire whisk, rotary
eggbeater, electric mixer, or food processor.
Caramelize - To heat sugar until it is melted and brown.
Caramelizing sugar gives it a distinctive flavor.
Combine - To stir together two or more
ingredients until mixed.
Cream - To beat one or more ingredients,
usually margarine or butter, sugar, and/or
eggs, until the mixture is smooth and fluffy.
Crimp - To seal the edges of two layers of
dough with the tines of a fork or your
fingertips.
Cut in - To distribute solid fat throughout the
dry ingredients using a pastry blender, fork, or
two knives in a scissors motion.
Dough - A soft, thick mixture of flour, liquids,
fat, and other ingredients. Stiffened
Drizzle - To drip a glaze or icing over food from
the tines of a fork or the end of a spoon.
Dust - To sprinkle lightly with sugar, flour, or
cocoa.
Fold in - To gently combine a heavier mixture
with a more delicate substance, such as
beaten egg whites or whipped cream, without
causing a loss of air.
Glaze - To coat with a liquid, thin icing, or jelly
before or after the food is cooked.
Grate - To shred with a handheld grater or
food processor.
Grease - To rub fat on the surface of a pan or
dish to prevent sticking.
Icing - There are a number of different ways to
ice a cake. Icing is a term used both for the
action of covering a cake and for the covering
itself. Icing is sometimes called frosting,
particularly in American recipes.
Popular icings include:
– Glacé icing (icing sugar and water)
– Buttercream (icing sugar and softened butter)
– Cream cheese icing or frosting (icing sugar, cream
cheese and butter)
– Fondant icing (a malleable icing made from
ingredients including icing sugar, water and
glucose that can be rolled out. It's generally easier
to buy this type of icing, also known as ready-to-
roll icing or regal ice)
– Royal icing (a glossy, runny icing that sets hard,
made from icing sugar and egg whites)
Knead - To fold, push and turn dough or other
mixture to produce a smooth, elastic texture.
Lukewarm - A temperature of about 105°F, which
feels neither hot nor cold.
Mix - To stir together two or more ingredients
until they are thoroughly combined.
Partially set - To refrigerate a gelatin mixture until
it thickens to the consistency of unbeaten egg
whites.
Peel - To remove the skin of a fruit or vegetable by
hand or with a knife or peeler. This also refers to
the skin or outer covering of a fruit or vegetable.
Pre-heat oven - PREHEATING your oven and allowing it
time to reach the correct temperature before you put
anything in it is possibly the single most important thing
you can do when you are baking. If you don’t preheat
your oven the temperature won’t be hot enough and
the end result may be a heavy, undercooked mess –
obviously a great reason to turn on your oven as early
as possible.
Proof - To allow yeast dough to rise before baking. Or to
dissolve yeast in a warm liquid and set it in a warm
place for 5 to 10 minutes until it expands and becomes
bubbly.
Refrigerate - To chill in the refrigerator until a mixture is
cool or until dough is firm.
Rind - The skin or outer coating of such foods as
citrus fruit or cheese.
Rolling boil - To cook a mixture until the surface
billows rather than bubbles.
Sifting - This is the method of passing flour,
cocoa or icing sugar through a sieve to remove
lumps and aerate it. Most cake recipes will
suggest you sift these ingredients for best
results.
Softened - Margarine, butter, ice cream, or
cream cheese that is in a state soft enough for
easy blending, but not melted.
Whip - To beat rapidly with a wire whisk or electric
mixer to incorporate air into a mixture in order to
lighten and increase the volume of the mixture.
Zest - The colored outer peel of citrus fruit, which
is used to add flavor. The zest is often referred to
as “grated peel” in recipes. To create zest, choose
the diagonal-hole side of a box grater (it will zest
more cleanly than if you use the nail-hole side)
and rub lightly to avoid getting the white pith,
which is bitter. For broader strips of zest, use a
swivel-blade peeler or a sharp knife to cut away
the peel.
 Chapter III:
BAKING INGRDIENTS AND THEIR USES
BAKING INGREDIENTS
FLOUR AS FOUNDATION
Flour is a finely ground meal or powdery
product obtained from milling cereal grains, root
crops, starchy vegetables and other foods. There
are different kinds of flour depending on the raw
materials used such as rice flour, potato flour,
soya flour, cassava flour and several others.
 The protein content of flour is called gluten
exist in dry form. Gluten is responsible for the
tough, rubbery and elastic property when flour
is mixed with water and other liquids. Gluten is
composed of approximately equal proportions
of glutenin and gliadin. Glutenin gives the
dough strength to hold leavening gases and
determines the structure of the bakes products.
Gliadin gives elastic or stretching properties of
gluten.
FLOUR
– the main ingredient or framework of baked products
– contributes color, texture and flavor
– improve the nutritive value
– use for various cooking products like thickening agent,
binding, dredging and stiffening agent 
Types of Flour:
a) Bread Flour-BF (Hard Wheat)
• Strong Flour or First Class Flour
• contains 12% or more gluten
• Used in breads, rolls and almost all yeast-raised
dough production because of its high protein
content.
 • When rubbed between fingers it feels rough or sandy, dry
and granular
• Has a creamy color.
• When pressed together, does not lump easily.
b) All- Purpose Flour- APF (Semi Hard Wheat)
• Family Flour or General Flour and sometimes referred to
as Pastry Flour.
• contains 10 to 12% gluten and it is used in almost all
bakery goods from breads, pastries, cookies and cakes
• good substitute for bread flour or cake flour
• if used for bread, it needs more kneading and less mixing
to prevent gluten development
• when you rub it between your fingers it feels smooth and
if pressed hardly on your hands, it holds its shape
c) Cake Flour- CF (Soft Wheat)
• Soft Flour
• 10% or less gluten
• used in cakes, cookies and other baked goods
that need little or no gluten at all
• its color is usually white and it feels glossy and
smooth like powder
• clumps a bit and tends to hold its shape if
pressed with your hands
• whiter than bread and all-purpose flour.
d) Durum flour – it is usually enriched and used
to make noodles
e) Self-rising flour- basically ordinary all-
purpose flour that has baking powder and
salt added to it.
LIQUID INGREDIENTS
– act as emulsifying agents for cakes when beaten
stiff and folded into the flour mixture
– they help hold gas to increase the volume and
tenderness of baked products
Water
– it helps disperse other ingredients
– the cheapest among all liquid ingredients
– used to hold the batter or dough together and to
blend all the ingredients
Milk
– gives delightful aroma
– provides improve nutrition, flavour and eating
quality
– helps improve color of the crust
– improve texture and (increases) volume due to the
increased ability of milk to absorb water
Kinds of Milk
a. Whole Fresh Milk- cow’s milk containing a minimum of
milk fat and non-fat milk solids
b. Evaporated Milk- made from fresh whole milk
c. Skim Milk- varying amounts of milk fat is removed from
whole milk
d. Condensed Milk- with sugar added and water removed
e. Filled Milk- with added vitamins
f. Buttermilk- a low-fat or fat-free milk to which a
bacterial culture has been added. It has a mildly acidic
taste. Sour milk, made from milk and lemon juice or
vinegar, can be substituted in baking recipes.
g. Fat-free half-and-half:- Made mostly from skim milk,
with carrageenan for body, this product can bring a
creamy flavor to recipes without added fat.
h. Light cream and half-and-half:- Light cream contains 18
to 30 percent milk fat. Half-and-half is a mixture of milk
and cream.
i. Non-fat dry milk powder- When reconstituted, this milk
product can be used in cooking.
j. Sour cream and yogurt- Sour cream is traditionally made
from light cream with a bacterial culture added, while
yogurt is made from milk with a bacterial culture added.
Both are available in low-fat and fat-free varieties.
k. Whipping cream- It contains at least 30 percent milk fat
and can be beaten into whipped cream.
f. Fat-free half-and-half:- Made mostly from skim milk,
with carrageenan for body, this product can bring a
creamy flavor to recipes without added fat.
g. Light cream and half-and-half:- Light cream contains
18 to 30 percent milk fat. Half-and-half is a mixture of
milk and cream.
h. Non-fat dry milk powder- When reconstituted, this
milk product can be used in cooking.
i. Sour cream and yogurt- Sour cream is traditionally
made from light cream with a bacterial culture added,
while yogurt is made from milk with a bacterial culture
added. Both are available in low-fat and fat-free
varieties.
SUGAR AND RELATED PRODUCTS
– aside from sweet taste, it gives appetizing
golden color
– makes baked products tender because of its
property to retain moisture
– acts as food of the yeast in yeast bread
– add aroma and energy value to the baked
products
Types of Sugar
• Granulated Sugar- it is refined sugar that is
commonly used at home.
• Brown Sugar- it is partially purified product ranging
from light to dark brown. Regular granulated
sucrose containing various impurities that give
distinctive flavor.
• Confectioner’s Sugar/ Powdered Sugar-
combination of sugar and cornstarch, with the latter
added to prevent caking. Its fine, smooth, and
powder- like quality makes it excellent for making
candies, icings, frostings and dessert sauces.
• Caster Sugar - it is refined white sugar with size
between that of granulated and confectioner’s
sugar. It is used in cakes and dessert-making
because it easily dissolves without forming lumps.
SHORTENING
– may be single fat or oil or a combination of several fats and
oils.
– general term used for fats or oils used to tenderized baked
products
– contributes to the fluffy and tender texture of pie crust and
cookies
– assists in the uniform dispersions of leavening gas
– increase volume, give shape and texture to baked products
Classification of Shortening
• Butter – this is mainly used for cakes and cookies. Its
shortening value is inferior to that of lard. Butter does
not cream well and lacks uniformity. Butter contributes
a desirable sweet “buttery” flavor to food.
• Margarine- An artificial butter product made from
various hydrogenated fats and flavorings, unlike butter,
margarine mainly consists of vegetable fat and skim
milk. Margarine and butter may look the same.
However, margarine lacks the distinct flavour that butter
has. 80 percent vegetable oil that is partially
hydrogenated to hold a solid form. The remaining 20
percent is liquids, flavoring, coloring, and other
additives. Margarine may be salted or unsalted.
Lard – this is best for breads, biscuits, pie crust and a
few types of cakes and cookies. Hog fat or lard is usually
solid even at room temperature. Also use for greasing
pans.
EGGS
– one of the best protein foods
– used for added structure, richness and nutrition,
and good keeping quality
– help to support the weight of the sugar and
shortening, thus keep the product from becoming
heavy
– serves as a means of incorporating air
– supply liquid to batter and dough
LEAVENING AGENT
– gas added or produced during the mixing
and/or heating of a batter or dough making
the mixture rise.
– makes baked product light and porous
– volume increases as the air entrapped in
the flour mixture expands when heated