Prepared by:

Mrs. Lovella San Juan-Tan

Gainza National High School
Gainza, Camarines Sur
Task 1: PA
1
BAKE - abiLityRT

01
CHALLENGE
Students will be:
 Given metacards;
 Look the baking ingredients pictures

posted on the board;

 Match the baking ingredients to it

uses; Add your title

Add your words here accor
ding to your need to draw t
 Use prior knowledge!
he text box size
 01
OBJECTIVES:
At the end of the lesson you are
expected to :
1.Enumerate the ingredients
needed for bread and pastry
production;
Add your title
2.Identify the uses of the
Add your words here accor
ding to your need to draw t
he text box size

ingredients used in baking.

 PA
1
01 RT
1.What are the ingredients used
in Baking?
2.What are the uses of those
ingredients?
Add your title
Add your words here accor
ding to your need to draw t
he text box size
 Essential Questions
• What are the different ingredients used in
baking?
• How does each ingredient used in baking
affect the final outcome?
 What are the different
ingredients used in baking?
• Flour
• Eggs
• Leaveners
• Fat
• Sweetners
• Salt
Primary Ingredients used in
Baking:
Primary Ingredients used in Baking:
 It means to cook in dry heat in an oven.
 The oven heats the air, and the hot air cooks the
food.
 +

The flour and liquid form the shape of the product.

The flour and the eggs are known as the
‘strengtheners’.
 Flour
• Most important ingredient
• Amount of protein (gluten) and starch
determines how flour will behave in recipe.
• Gluten – protein in flour that when
moistened and “worked” will develop long,
stretchy strands. These strands become
STRONGER the more your dough is
handled.
 Kinds of Flour
• All-Purpose
– Most common type of flour
– Blend of low and high pro. wheat
• Bread
– Most appropriate for most yeast-bread recipes
– Has more pro. Than A-P
• Cake
– Used in most cake recipes, many cookie and muffin recipes
– Provides less chewy, more tender texture
– Less protein, Than either A-P or bread flour
 Storage
• Airtight container – use within 8 mo.
• Unopened – up to two years
 Gluten is the protein found in
flour mixed with liquid. The more a
dough is mixed, worked, or kneaded,
the longer the strands of gluten
become, and the more ‘elastic’ the
dough becomes. When baked,
elasticity provides a firm structure and
light texture.
 Eggs
• Provides dough with moisture
– helps it stick together
– Water in eggs expand, help to rise
• Adds protein – firmer, drier product
• Egg yolks – rich, golden color to final
product
• Egg wash – glossy sheen (whites = shine,
whites+yolk = golden hue)
 4. THICKENER
8.
R LE
VO AV
A EN
FL
1. IN
G
AG
5. EN
BIN T
ER
DE RI Z
R DE
T EN
2.
H URE
RI C 3. TEXT
EN CO
ERVE
6. L OR RES
7. P
2 eggs whites can be substituted for 1 whole egg to reduce fat and calories.
 Leaveners

• Increases the
volume of a dough
or batter by adding
air or other gas
• 3 types – organic,
chemical, physical

Quick-acting leavening agents are used in cakes and cookies.

 Organic Leavener
• Yeast
– Tiny, single-celled organism
– Needs moisture, warmth and food (usually
sugar)
– Yeast cells give off CO2 and alcohol when
they grow and reproduce, causing bread to
rise
 Chemical leavener
• Baking Powder
– Reacts to moisture and heat
– Releases CO2 to cause dough/batter to rise
• Baking Soda
– Similar to baking powder, but also needs an
acid.
 Sift with flour/other dry ingre. To break up
clumps/mixed well
– If not = tunnels or air pockets.
 Physical Leaveners
• Steam
– Moisture from butter, eggs or other liquids
– Liquids heat, turn to steam, expands
• Air
– Creaming/ whipping incorporate air
– Air trapped result in pockets that give height
as well as soft, spongy texture
 Adding too much fat creates a crumbly product;
adding too little creates a tough or chewy product. ‘Just
enough’ creates a ‘melt-in-your-mouth’ product.

Butter or margarine;
do NOT use soft
margarines for Solid shortening
baking, as they Cooking oils; do not
contain added water substitute oils for solid fats
 Fat
• Contribute to:
– Flavor – some add own flavor (butter), encourages
browning – extra flavor
– Texture – type of fat and how it is worked into batter
or dough determines texture – smooth to brittle
• More fat = softer the batter/dough, causes spreading
• Texture contrast – crisp outside, soft inside
– Freshness
• Extends life of baked good by holding in moisture
• Fats – solid at room temp
• Oils – liquid at room temp
 Kinds of Fats
• Butter
– Made from cream
– Adds flavor and flakiness to pastry/biscuits
• Lard
– Made from refined pork fat
– Unique flavor, makes flakey pastry
– Esp. good in pastry for savory dishes
• Shortening
– Made from vegetable oil – processed to make it solid at
room temp
– Lacks flavor, used like butter, adds extraordinary flakiness
• Margarine
– Similar to shortening
– Lacks flavor, used as substitute for butter
 Kinds of Oils
• Neutral oil
– Canola, corn, safflower – lacks flavor
• Vegetable Oil
– Blend of neutral oils – lacks flavor
• Flavored oils
– Nut oils (walnut, peanut, etc.)
– Olive oils
– Has a distinct flavor
 Sweeteners

• Add sweetness and flavor

• Provide texture, appealing color and flavor
when sugars carmelize
• Help products rise – attract moisture,
makes goods softer, longer lasting
 Kinds of Sweetners
• Granulated Sugar – refined sugar cane or
beets
– ORDINARY white sugar
• Superfine aka castor/baker’s sugar
– Finely ground granulated sugar
• Confectioner’s aka Powdered Sugar
– Ground into a fine,white, easily dissolveable
powder
 Kinds of Sweetners
• Brown
– Molasses + white sugar
• Molasses
– Byproduct of sugar refining
– Thick, sweet, brownish/black syrup
– Distinctive, slightly bitter flavor
• Honey – bee bypoduct
• Maple Syrup – boiled down maple tree sap
• Corn Syrup – made from cornstarch
 Flavorings!
Ummm....Yum!

Nuts

Candies

Flavored
Fruits & vegetables
chips

Extracts & flavorings

 Salt
• In small amounts:
– balances other flavors and makes them more
vivid
– Controls the growth of yeast
• In large amounts:
– Salt’s own flavor comes to the forefront
– Will kill yeast
 Summary
• Write 3-5 sentences summarizing what
you have learned.
SHORT
QUIZ
 PART 1.
Direction:Give the
ingredients being
asked in each item.
 NUMBER 1-3.

What are the types

of Leavening
Agents?
 NUMBER 4-6.

What are the

examples of fats or
shortening used in
Baking?
 PART 2.
Direction:Identify
the word being
described in each
item.
 NUMBER 7. (L_ _v_ _ e_s)

Increases the
volume of a dough
or batter by adding
air or other gas.
 NUMBER 8. (S_ _t)

It balances other
flavors and makes
them more vivid.
 NUMBER 9. (G_u _ _n)

A protein in flour that

when moistened and
“worked” will develop
long, stretchy strands.
 NUMBER 10.(B_ _i_n_)

It means to cook
in dry heat in an
oven.