Bread and Pastry Production
Module
1
HOW TO USE THIS LEARNER’S MANUAL
Here are some reminders on how to use this material.
1.
Answer the pre-assessment before you proceed to the different activities. The pre-assessment
determines how much you know about the lessons and identifies the areas you ought to learn more. Your
teacher will check and analyze your score to determine your learning needs.
2.
This learner’s manual contains relevant information and activities. Go over each activity carefully. If you
encounter difficulties, do not hesitate to consult your teacher for assistance. Do not skip any topic unless you
are told to do so. REMEMBER that each activity is a preparation for the succeeding activities.
3.
For every lesson/learning outcome, answer the self-check and perform the given activities to enrich
your knowledge and skills.
4.
After successfully finishing the tasks, answer the post-assessment to be given by your teacher. Your
score will be analyzed and will be used by your teacher for the computation of your grades.
5.
Lastly, DO NOT mark the learner’s manual in any way.
2
Quarter 1
Overview
Baking is cooking by dry heat in an oven or oven-type appliance. It is a method of cooking used in making
breads, cakes, pies, pastries, and biscuits which everybody enjoys eating. Baking is an enjoyable activity which
you can learn either as a hobby or as an income-generating project.
This module will give you knowledge of the different bakery products and provide you hands-on experience in
baking, from the basic biscuits to the more complex cookies, muffins, and breads.
3
Baking Terminologies
As you wish to pursue baking as a career, you should familiarize yourself with the common preparation and
baking terminologies that come across in the process.
Acid
a substance having a sour or sharp flavor
Bake
to cook food in a dry heat method inside an oven
Batter a mixture of flours with liquids such as water, milk, or eggs used to prepare various foods
Blend to combine ingredients and produce a homogenous mixture
Coat
to cover with a thin layer of flour, sugar, nuts, batter, etc.
Contamination the state of being contaminated
Chill
to refrigerate, to reduce the temperature of food
Dough a soft, thick mass or mixture of dry ingredients (e.g., flour or meal), and liquid (e.g., water) that is
kneaded, shaped, and baked into bread or pastry
Dust
sprinkle the surface with flour to avoid mixture to stick to it
Egg wash
consists of beaten eggs sometimes mixed with a liquid, usually water or milk, which is brushed
onto the bread or pastry
Fermentation the process of converting sugar into alcohol to produce carbon dioxide
Foaming to continuously beat egg white to incorporate air until it becomes light and fluffy
Gluten a substance responsible for the elastic and sticky characteristics of dough
Grease to brush pan with shortening
Knead to press, stretch, and fold the dough until gluten is developed
Line
to put a grease proof paper on the baking pans or sheets
Meringue a mixture used as a dessert or a topping made of beaten egg whites and sugar until smooth, light
and fluffy, usually added with cream of tartar to make it stable
Mise En Place French term means “put in place” that includes assembling all the necessary ingredients,
equipment, and tools and serving pieces needed to prepare food
Mix
to combine ingredients in any way that make distribution of ingredients evenly
Pre-heat to heat the oven prior to baking to achieve the required heat
4
Punch down to deflate the dough to expel carbon dioxide produced during the fermentation process to give
it a second chance to rise
Scrape to remove sticky ingredients from the side of the mixing bowl
Stir in to add another ingredient into the mixture
Syrup a thick sticky solution of sugar and water
Whip to beat rapidly and continuously to aid incorporation of air as in whipping egg whites to make meringue
and cream
Work simplification performance of a task in the most efficient way possible
Yeast microorganisms that produce carbon dioxide gas when it mixes with carbohydrates, causing the dough
to rise
5
Pre-assessment
What do you already know?
Let us determine how much you already know about Bread and Pastry Production. Take this test.
Read and analyze the statement carefully. Choose the best answer and write the letter only in your answer
sheet.
1.
2.
3.
4.
Which of the following ingredients is usually used in dough that gives better taste and flavor?
A.
butter
B.
compound lard
C.
edible tallow
D.
vegetables oil
What kind of sugar is primarily used in preparing icing?
A.
brown sugar
B.
confectioner’s sugar
C.
granulated sugar
D.
refined sugar
What is the basic ingredient in baking that improves aroma, flavor, and nutrition in baked products?
A.
baking powder
B.
flour
C.
shortening
D.
sugar
Which of the ingredients is an example of a physical leavening agent?
A.
air
B.
baking powder
6
5.
6.
7.
8.
9.
10.
C.
baking soda
D.
yeast
Which kind of flour contains more gluten and less starch?
A.
all-purpose flour
B.
bread flour
C.
cake flour
D.
soft-flour
Which among the choices is a personal cleanliness practice in baking?
A.
combing the hair in the working area
B.
keeping fingernails long
C.
washing the hands after work
D.
wearing an apron during working hours
What is the first step to have better results in baking?
A.
keeping oneself clean
B.
keeping the food and equipment clean
C.
keeping the utensils and work area clean
D.
all of the above
What is the best step to have better results in baking?
A.
Measure ingredients accurately.
B.
Memorize the recipe very well.
C.
Use modern equipment.
D.
Use only imported ingredients.
How many cups is equivalent to one gallon?
A.
3
B.
5
C.
10
D.
16
What is the proper way to measure flour accurately?
A.
level off with the use of the tines of a fork
7
11.
12.
13.
14.
B.
shakes the measuring cup before levelling
C.
shovel the flour
D.
sift it before measuring
Which of the following is the best substitute for sour milk?
A.
1 C sweet milk plus 1 tbsp. vinegar
B.
1¾ C sweet milk plus 1 tbsp. vinegar
C.
2 C sweet milk plus ½ tbsp. vinegar
D.
2/3 C sweet milk plus 1 tbsp. vinegar
What is the best substitute for one cup sifted flour?
A.
1 C minus 1 tbsp. sifted all = purpose flour
B.
1 C minus 2 tbsp. sifted all = purpose flour
C.
1 C plus 2 tbsp. sifted all = purpose flour
D.
1 C sifted all-purpose flour
Which of the following flour mixture is thick enough to be rolled and kneaded?
A.
batter
B.
cream
C.
crust
D.
dough
It refers to the procedure of rubbing one or two ingredients against a bowl with the tip of
a wooden spoon or electric mixer.
15.
A.
beating
B.
creaming
C.
folding
D.
stirring
Which of the following pastries refer to small, flat, and sweet cakes?
A.
biscuits
B.
cookies
C.
muffins
D.
pies
8
16.
17.
18.
19.
20.
Which among the following cookies needs freezing before it is cut into desired shapes before baking?
A.
cookie bar
B.
pressed cookie
C.
refrigerated cookie
D.
rolled cookie
Which type of mixing technique is done only in baking bread?
A.
blending
B.
creaming
C.
folding
D.
kneading
It refers to the process of putting your product into containers for easy distribution?
A.
labeling
B.
packaging
C.
storing
D.
wrapping
It is one of the more innovative methods used in commercial food packaging.
A.
canned package
B.
chill packaging
C.
foil packaging
D.
freezing packaging
What storing technique is used to draw, fold and cover the bakery product?
A.
chilling
B.
folding
C.
refrigerate
D.
wrapping
9
Lesson 1: PREPARE AND PRODUCE BAKERY
Products
EXPECTED OUTCOMES:
At the end of this Lesson, you should be able to:
LO 1. Prepare bakery products
•
Select, measure, and weigh required ingredients according to recipe or production requirements.
•
Prepare a variety of bakery products according to standard. Mixing procedures/ formulation/ recipes
and desired product characteristics
•
Use appropriate equipment according to required bakery products and standard operating procedures.
•
Bake bakery products according to techniques and appropriate conditions
•
Select required oven temperature to bake goods in accordance with the desired characteristics,
standards recipe specifications.
What do you need to know?
Read Lesson Information closely and find out how much you can remember.
Then do Self-check 1.1.1 to know how much you have learned.
10
Lesson Information
Techniques in Measuring and Weighing Ingredients Used in Baking
It is important to measure the ingredients accurately to get standard products and efficient use of materials.
Different flour in different localities need varying amounts of liquid and this should be considered in baking.
Keep a record of the quantity of flour used each time you bake to find out which measurement produces the
best result from the flour available in your area.
You will soon learn to judge the correct amount of liquid to add by the consistency of the dough and the way it
handles.
A.
Measurement of Dry and Liquid Ingredients
1.
Dry Ingredients
A.
Flour
a.
Sift the flour to remove lumps.
b.
Spoon sifted flour lightly into a measuring cup heaping it well over the top of the cup. Do not shake the
cup.
c.
Level off the cup with a straight-edged utensils or spatula.
d.
For fractions of a cup, use the lines indicating ¼, standard measuring cup.
B.
Sugar
a.
White sugar needs sifting only if lumpy. Proceed as in the measurement of flour.
b.
Brown sugar, if lumpy, press through a coarse sieve to crush the lumps. Pack into measuring cup just
enough to hold its shape. Level off.
c.
Sift confectioner’s sugar through a sieve to remove lumps. Spoon lightly into measuring cup. Level off
with spatula or any straight- edged utensil. Do not shake the cup.
C.
Baking Powder, Soda, Salt and Spices
a.
Fill measuring spoon with the desired ingredients. Level off with a spatula or any straight-edged
utensils. If baking powder has caked, stir lightly before measuring.
D.
Shortening
a.
With the use of measuring cup
11
Have shortening at room temperature. Pack firmly into the measuring cup, taking care not to have air pockets.
Level off with a spatula or any straight – edged utensils. Use standard
measuring spoon for less than ¼ cup shortening.
b.
Water Displacement Method
Fill the cup with cold water up to ¼ cup level if ½ cup of fat is desired and add shortening enough to cause the
water to rise up to the 1 cup mark. To measure ¼ cup, fill with cold water up to ¾ cup level and add shortening
enough to raise the water up to the1 cup mark. Drain well.
2.
Liquid Ingredients Water and Milk
1 cup butter
1 oz baking chocolate (unsweetened)
=
=
1 cup margarine
1 square
1 oz sweetened chocolate
=
¼ cup cocoa + 1 ½ to 2 tsp shortening
8 – 10 pcs graham crackers
4 oz bread
=
=
1 cup graham crumbs
3 cups soft crumbs
1 cup milk
1 cup cake flour
=
=
1 tablespoon cornstarch
1 cup sour milk
=
=
1 cup whipping cream
1 whole egg
1 cup molasses
=
=
=
½ cup evaporated milk ½ cup water
1 cup all-purpose flour – 2T + 2T cornstarch (both sifted
before measuring)
2 tablespoon flour
1 cup evaporated milk + 1 T
vinegar or lemon juice
¾ cup whole milk + ¼ cup butter
2 egg yolks
1 cup honey
A liquid measuring cup is best to use for liquid ingredients because it is clear and see through. It also has a
spout that makes pouring of liquids easy.
To get the exact amount, follow these steps when measuring liquids.
1.
Set up the liquid measuring cup. Place the measuring cup on a flat, even surface.
2.
Pour the liquid carefully and slowly into the cup. Stop pouring when the liquid reaches the marker line
for the desired amount.
3.
Check your measurement. Bend down so that your eyes level with the marker line. Look at the top of
the liquid.
12
Frequently Used Substitutions and Equivalents Equivalent Weights and Measurement
Given Measurement
1 gallon (gal.)
1 quart (qt.)
1 pint (pt.)
1 cup (c)
½ cup
¼ cup
⅛ cup
1 tablespoon
1 pound
2.2 pounds
1 kilogram
Equivalents
4 quarts
2 pints
2 cups
8 fluid ounces
4 ounces
2 ounces
1 fluid ounce
3 teaspoons
16 ounces
35.2 ounces
1000 grams
Abbreviations
gallon gal.
quart qt.
pint pt.
cup c.
tablespoon tbsp. or T
teaspoon tsp. or t
fluid ounce fl. oz.
ounce oz.
pound lb.
gram g.
kilogram kg.
Self Check 1.1
Something to do
Listed below are the ingredients for brownies.
• 2 oz. chocolate, melted
2 eggs, beaten
• 1/3 c butter
1 c butter
• 1 c cake flour
½ tsp vanilla
• ¼ tsp salt
1 c nuts, chopped
• ½ tsp baking powder
A. Assume that you do not have a measuring cup. Give the required
measurement for every ingredient that is equivalent to the cup
measurement.
B. Give the substitute for every ingredients marked with bullet (•)
13
Activity 1.1.1
Demonstrate in class on the proper way of measuring ingredients for brownies.
Check the accuracy of your answers. Review the table of equivalents and substitution of ingredients before
submitting your work. Master the procedure in measuring ingredients before proceeding to the actual
demonstration. You will be evaluated in this task on the basis of the following criteria:
Correctness of procedure
-
40%
Accuracy of measurement
-
40 %
Sanitation
-
20 %
________
Total
100 %
Read Lesson Information closely and then find how much you can remember. Then do Self-Check 1.1.2 to see
how much you have learned.
14
Lesson Information
Major Ingredients in Baking
I.
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, such as rye, barley, 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.
A.
Types of Flour
Flour can be classified as to hard flour or soft flour.
1.
Hard flour or bread flour is high in gluten, with 12-14% protein content, and has strongest gluten strength.
2.
Bread flour has 12-14% protein content and 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 has 10-11% protein content and 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, which is the lowest in gluten content, and pastry flour, which has slightly more gluten than cake flour.
5.
Cake flour has 7-9% protein content and is made from soft wheat flour. It is good for making cakes and
cookies where a tender and delicate texture is desired.
B.
Uses of Flour
1.
Provides structure, texture and color to baked products
2.
Provides nutritive value to baked products
3.
Used as thickening agent
4.
Used as binder of food
5.
Used as stiffening agent in laundry
C.
Storage of Flour
15
Most types of flour keep well in a sealed container in a cool, dry location. The original paper packaging used for
many types of flour is good for long term storage as long as the package has not been opened. Once opened,
the shelf life decreases. Many types of flour are now marketed in resealable plastic bags that increase shelf life.
D.
Properties/Characteristics of flour
1.
whitish color
2.
tolerance
3.
strength
4.
uniformity
5.
high absorption
II.
SUGAR
Sugar is a sweet, soluble organic compound that belongs to the carbohydrate group of food. They are the
simplest to digest among all carbohydrates.
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. To prevent lumping
and caking, about 3% cornstarch is added.
3.
Brown sugar - contains caramel, mineral matter and moisture. It also contains a small amount of
molasses. It comes in three colors.
B.
Effects of Sugar in Baking
o
increases dough development
o
makes the color of the crust richer
o
improves the nutritive value, flavor and aroma of the product
o
makes the bread more tender
o
increase the volume of the loaf
o
serves as food for the yeast
o
contributes to moisture content of baked products, increasing its storing quality
o
acts as creaming agent
16
III.
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; and act as stabilizer in
mixture that inherently wants to separate into its two parts, like oil and water. They are very important in
helping to bind all the other ingredients together.
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.
4.
Eggs are used as thickening agent.
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.
6.
Egg whites are used to make meringues.
B.
Composition of Egg
1.
Mucin - protein which is found in egg whites and responsible for its gel characteristic.
2.
Ovalbumin - another protein found in egg whites which coagulates and involve both in heat coagulation
and whipping.
3.
Lecithin- present in egg yolk which is responsible for its emulsifying property. It is the portion of the egg
yolk that causes spoilage when eggs are stored at warm temperature.
IV.
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.
17
A.
Examples of Shortening
1.
Oil – made from plant products such as corn, cottonseeds, soybeans, peanuts, and other sources. As a
rule, you can substitute oil for melted shortening. Among produced oils, corn oil and vegetable oils are
commonly used in baking. Unless specified in the recipe, olive oil should not be used in baking.
2.
Butter – made of fatty milk proteins. It contains 80-85 % fat; 10-15 % water and 5% milk solids. When
used in baking, it contributes flavor and tenderness. Butter remains solid when refrigerated, but softens
to a spreadable consistency at room temperature, and melts to a thin liquid consistency at 32-35°C
(90-95 °F).
3.
Margarine – made from hydrogenated vegetable oil. It contains 80-85 percent fat, 10-15 percent water
and 5 percent salt. The hydrogenation process makes oil a solid.
4.
Lard – made of fat from pork. Some people prefer lard to other fats for making pie crust and biscuits
because it gives a flakier texture.
5.
Cocoa Butter – the ivory-colored natural fat of the cocoa beans extracted during the manufacturing of
chocolate and cocoa powder. It gives chocolate its creamy, smooth, melt-in-your-mouth texture.
B.
Uses of Shortening in Baking
1.
Makes bread products tender and improve flavor.
2.
Assist in gas retention giving better volume and crust.
3.
Prevent the cohesion of gluten.
4.
Improve the aroma, color and texture of baked products.
5.
Improve the shelf life of baked products because of its moisture.
V.
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. Chemical leaveners are chemical mixtures or compounds that release gases,
usually carbon dioxide. Chemical leaveners are used in quick breads and cakes, as well as cookies.
Examples of chemical leaveners is
18
a.
Baking Soda - otherwise known as bicarbonate of soda, or Sodium Bicarbonate. It is a chemical salt
with diverse practical uses. 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.
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.
2.
Biological Leaveners. Yeast is a living organism, neither plant nor animal. Yeasts belong to a separate
kingdom in taxonomy, the fungus kingdom. Leavening with yeast is a process based on fermentation,
the process of converting sugar to alcohol and to carbon dioxide.
Types of Yeast
Dry or granular
Compressed or cake type
Instant
VI.
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:
A.
Water
It is the cheapest liquid used in baking. It performs vital role in baking
making ingredients rehydrated. The right amount of water helps dissolve all other ingredients in batter and in
dough to form smooth, workable mixture. In that way, water acts as a binding agent for any baked products.
B.
Milk and Other Dairy Products
Milk and cream, like water, moisten dough and batters. Unlike water, they add a slight flavor to the final baked
good and increase its richness. Milk and cream also create a fuller, moister texture in baked goods and help
them brown on the surface. They also contribute to the nutritive value of baked goods.
1.
Types of Milk Used in Baking
•
fresh milk or whole milk
•
evaporated milk
19
•
condensed milk
•
skimmed milk
•
powder or dry milk
2.
Uses of Milk in Baking
•
increases nutritive value of baked products
•
enhances texture and increase softness of baked goods
•
acts as a strengthener when mixed with flour, because it helps in the formation of gluten, which gives a
baked item structure
•
provides moisture and tenderness to baked goods
•
enhances flavor
•
extends the shelf life of a cake
•
boosts crust color
Minor Ingredients in Baking
They are not as important as the major ingredients in baking but they are essential in attaining the sensory
qualities of baked products. They are used in small quantity, but contribute to the enhancement of flavor and
texture of the baked products. These are the ingredients that add distinction and character to baked goods.
1.
Flavoring
2.
Vanilla
3.
Salt
4.
Spices (cloves, cinnamon, mace, nutmeg)
5.
Wines
6.
Coffee
7.
Chocolate and Cocoa
Types of Chocolate
1.
Unsweetened Chocolate
2.
Bittersweet and Semisweet Chocolate
3.
Milk Chocolate
20
Self Check 1.1.2
Give what is asked for in the following.
A. Six major ingredients in baking.
B. Minor ingredients used in baking (4)
C. Effects of sugar in baking (5)
Activity 1.1.2
Something to do
1.
Have a tasting exercise. Taste a pan de sal, hotcake, and siopao. Identify the ingredients used for
each item. Write your answers in your notebook.
2.
Prepare a basic recipe of griddle bread. Divide the mixture into four cups: to the first cup, add vanilla; to
the second cup, add lemon; to the third cup, add cinnamon; and leave the fourth cup plain.
•
Evaluate your product according to texture, flavor, and smell. Which bread has the best texture, flavor,
and smell?
21
Use the following criteria:
Correctness of procedure
40 %
Accuracy of measurement
40 %
Sanitation
20 %
______
TOTAL
100 %
Read Lesson Information closely and then find out how much you can remember. Then do Self-check 1.1.3 to
know how much you have learned.
SANITATION
Sanitation means keeping bacteria down to a small number as possible through personal hygiene and proper
food handling. It also means keeping the food at the appropriate temperature so bacteria already present do not
have a chance to multiply.
Sanitary measures include personal hygiene, keeping food, equipment and the work area clean. Unsanitary
practices and improper handling of food may result to food contamination or infection, poisoning and death.
22
Workers Personal Hygiene
•
Remove jewelries and accessories before starting to work.
•
Hands should be clean and nails cut short.
•
Use the appropriate work outfit. People who work in the kitchen should wear suitable, clean and freshly
ironed aprons. Aprons protect the body from burns and scalds and from food stain. Headbands are
used to prevent loose hair from dropping into the food and also absorb sweat on head.
•
Keep sick persons out of the kitchen.
Facilities
•
Sanitize all laboratory equipment, tools and utensils thoroughly before and after use.
•
Air dry all equipment, tools and utensils to avoid build up of dust and rust corrosion.
•
Dispose of garbage properly everyday so as not to invite rodents and insects.
Practical Ways of Keeping Food Clean
•
Food should be handled with clean hands.
•
Avoid sneezing and coughing when handling food.
•
Utensils that fall on the floor should be washed well before using them again.
•
Store food supplies in a clean, dry place to maintain its freshness.
•
Clean cans, bottles and bags containing ingredients before opening.
•
Keep dry and liquid ingredients in a sealed container. Check for its safety from time to time.
•
Separate fresh vegetables from old ones before storing.
•
Keep food at a suitable temperature. Bacteria multiply fastest between 15°C and 52°C (60°F and
125°F). Keep hot food hot until served. "Hot" means above 60°C (140°F), where bacteria can no
longer grow. Keep cold food cold until served. "Cold" means below 4°C (40°F), at refrigerator
temperature or below.
Keeping the Work Laboratory Area Clean
23
•
Keep the floor area clean and free from waste, water and grease.
•
Keep cabinets dry, clean and closed tightly to keep away rodents and insects.
•
Check and clean the dishwashing area whenever needed.
•
Clean the tables after using them.
Safety Precautions in the Kitchen
Observance of safety precautions promote work efficiency and prevent accidents. Occasionally, accidents do
happen. It is important that you keep calm so you can take proper actions. Accidents are caused either by
people themselves or by hazardous environment or defective equipment.
Factors that Contribute to Successful Baking
Baking requires accuracy. Any deviation from the measurement, procedure, and type of ingredient may greatly
affect the baked products. Beginners in baking should observe the correct practices in preparation to achieve
the desired results.
The Use of Quality Ingredients
Always use high quality dry and liquid ingredients, minor baking ingredients, shortening and fresh eggs. Use
ingredients indicated in the recipe. Refrain from substituting ingredients.
The Use of Appropriate Tools and Utensils
Utilize standard measuring cups, glass and spoons for best results. Mixing bowls should be large enough to
allow proper mixing of ingredients to produce dough and batter. Use a pastry blender or two knives when
cutting shortening into flour.
Appropriate use of tools and utensils promote work efficiency and effectiveness.
Following Correct Procedures
•
Study and follow the recipe accurately. It is important to understand the recipe first then to assemble all
the needed ingredients, tools and utensils before starting to bake. Follow the step-by-step procedure
accurately.
•
Pre-heat the oven. If a thermostat is defective or not available use an oven thermometer to check the
baking temperature.
•
Measure ingredients accurately. Do not change the specified amount of ingredients. Any change in the
amount of ingredients may result in failure to achieve the desired effect or expected consistency of the mixture.
24
•
Observe correct hand and mixing techniques. Wrong mixing techniques such as over-mixing, undermixing, under-beating, or overbeating of eggs, and insufficient creaming will result in poorly baked goods.
•
Make use of the type of pan specified in the recipe. Measure its length, width, and inside depth. Find
out in the recipe if the pan(s) should or should not be greased or lined with wax paper.
•
Follow the specified baking time and temperature stated in the recipe. Place the baking pan at the
center of the oven and avoid opening the oven door until baking is done.
25
Activity 1.1.3
Something to Do
Field Trip to a Bake Shop
In a field trip to a baking shop, observe the following:
1.
How do the bakers work?
2.
Do they practice cleanliness and sanitation?
3.
Write a narrative report of your observation.
4.
You will present your output in class. You will be rated on the following criteria:
CRITERIA
Clarity
4
Exceptionally
clear and easy to
understand
3
Generally
clear
and quite easy to
understand
2
Lacks clarity and
difficult to
understand
Comprehensiveness
Thorough and
comprehensive
explanation
Substantial
Explanation
Partial or not
comprehensive
Explanation
Relevance
Highly relevant
Generally
relevant
26
1
Unclear cannot be
understand
Misunderstanding or
serious
misconception on
the explanation
Somewhat relevant
Irrelevant
Read Lesson Information closely and find out how much you can remember. Then do the Self-check 1.1.4 to
know how much you have learned.
Baking Tools, Utensils and Equipment in Making Bread,
Cookies, Muffins and Biscuits
Baking is a sophisticated method of cooking food. It requires special tools and equipment in order
to bring out the best results.
To prepare for baking, familiarize yourself with the following baking tools, utensils and equipment
classified according to their use.
MEASURING UTENSILS
LIQUID-MEASURING CUP - a
transparent cup calibrated to indicate the
amount of liquid.
DRY-MEASURING CUP - is a set of marked
cups used to measure dry ingredients such
as flour and sugar. They are either made of
plastic, aluminum, or stainless steel.
MEASURING SPOONS - a set of
spoons used to measure small
amounts of ingredients.
27
DIETETIC SCALE - is an instrument used to
measure the weight of the items or
ingredients.
28
MIXING, BLENDING, and CUTTING UTENSILS
DOUGH CUTTER - a tool with a sharp edge
used to cut dough.
FLOUR SIFTER - used in sifting coarse or dry
ingredients such as flour and sugar.
ELECTRIC MIXER - a motor powered device
used to stir and blend mixtures used in baking.
Grater - tool used to grate food into finer
form.
MIXING BOWL - a hollow dish where
ingredients for baking are mixed.
29
ROLLING PIN - a solid elongated wood with
handles at both ends that is used to flatten
dough or pastry.
ROTARY EGG BEATER - a handheld device for beating eggs, cream, and
other liquids.
RUBBER SCRAPER - a tool used, for mixing
and scraping mixture on the side of a bowl.
SPATULA - a flat, thin and blunt metal used
for leveling-off dry ingredients and spreading
icing and frosting on cakes.
WOODEN SPOON - a tool used for mixing
and stirring flour mixtures.
30
BAKING UTENSILS
OVEN - an equipment used for
baking, heating, or drying foods
BAKING PAN- an aluminum or tempered
glass dish, rectangular or square in form
used for baking cakes
MUFFIN PAN - an aluminum rectangular or
square pan with hallow rounded
COOKIE or BAKING SHEET - is a
flat aluminum sheet used for baking
cookies
Something to do
1.
Your teacher will put a number on each of the baking tools, utensils and equipment. Your task is to
identify and classify them.
2.
Select one tool and/or equipment. Demonstrate in class its proper use and care.
31
Rubrics for Scoring
Point
5
4
3
2
1
Observed the proper way of demonstrating proper use of tool and equipment
with no mistake.
Observed the proper way of demonstrating proper use of tool and
equipment with 1 mistake.
Observed the proper way of demonstrating proper use of tool and equipment
with 2 mistakes.
Observed the proper way of demonstrating proper use of tool and equipment
with 3 mistakes.
Observed the proper way of demonstrating proper use of tool and
equipment with 4 mistakes.
Read Lesson Information closely and find out how much can you remember. Then do Self-check 1.1.5 to
know how much you have learned.
Lesson Information
Types, Kinds and Classification of Bakery Products
Preparing bakery products requires no trick but adequate mastery of the processes in baking. This module
will provide you hands-on experience in baking.
Baking has become not just a favorite past time or hobby but a highly profitable business.
Bread is one of the most popular and best sold baked products, not only in our country but in other
countries as well. Many countries have bread as their staple food.
There are different kinds of bread. Whatever kind of bread is eaten, people remember it for its quality. It is
by maintaining good quality that popular bakeries or bread houses keep their customers.
The quality of bread is affected by the type of ingredients used, the manner the dough is mixed or
prepared, and the temperature maintained during baking.
Kinds of Dough in Baking Bread
Dough used in baking bread is classified into two:
•
Lean dough. The Basic ingredients for bread which include flour, yeast, salts, a little sugar, and
shortening make up the lean dough. This dough is made up into Pan de sal, Pan Amerikano, French bread,
and other crusty bread varieties.
•
Rich dough. Aside from the basic ingredients for bread, rich dough has butter, nuts, fruits, eggs,
and condiments. Milk is often used, too. Rich dough also uses more sugar. This dough is used in making
rolls, coffee cakes, and the sweet bread varieties.
32
Methods of Mixing Dough
Straight method - This method combines all the ingredients together at one time to make the dough. The
dough is kneaded and set aside to rise.
Sponge and dough method - This method mixes part of the liquid, flour, and all of the yeast to make a soft
mixture which is set aside to rise until bubbly. Then, the remaining ingredients are added and the mixture is
treated as straight dough.
Bread products can also be prepared using batter instead of dough. Preparation of this type of bread is
faster since there is no dough to knead and shape. However, the texture of the finished product is not as
fine as that of kneaded dough.
Characteristics of a Well-Made Bread
Bread of high quality is characterized by the following:
1.
It is large for its weight, well-rounded top, and free from cracks and bulges.
2.
The crust is thin with an even golden brown color.
3.
It has fine and even grain, elongated cells, and thin cell wall making the crumb smooth, soft,
elastic, and creamy white with a silken sheen.
4.
It does not crumble easily.
5.
It has a sweet and nutty odor, not sour.
Cookies
Cookies are always popular. They are really “little cakes, flat, sweet and small. They can be made in a
variety of shapes and flavors, and can be served in just as many different ways.
Kinds of Cookies
•
Drop cookies - are irregular and unevenly shaped. They are made simply by dropping the cookie
batter from a teaspoon to a baking sheet to get the popular tongue-shaped cookies.
•
Rolled cookies - are made from dough which have been rolled out and cut with cutters to form
shapes that fit special occasions such as Christmas, Valentine’s Day and Easter.
•
Pressed or Bagged Cookies – are made with more butter which makes the finished product richer
in taste than the other types of cookies. They are made by pressing the mixture out of a cookie
presser or pastry tube onto the baking sheet, and at the same time forming it into varied shapes
like rings or ribbons.
•
Cookie bar- this type of cookie is cut into bars after baking. They are usually small and square in
shape.
•
Refrigerated cookies – this type of cookie is frozen and cut into desired shapes before baking.
Mixing Techniques
Mixing methods greatly affect flour mixtures and its resulting product. Various techniques have been
developed for efficiency and convenience. Some of them are as follows:
•
Creaming - Rubbing one or two ingredients in a bowl with the help of a wooden spoon or electric
mixer to make a soft fluffy mixture. The creamed mixture should have both smooth and grainy
particles.
33
•
Cutting in - Mixing fat and flour with the use of a pastry blender or two knives in a scissor-like
manner. This method cuts fat into small pieces, coating them with flour to form coarse, granular
mixtures for pastries and biscuits.
•
Folding - This is working with two ingredients very gently to retain air in the mixture. It often
involves one delicately textured ingredient such as beaten egg white or whipped cream, which
would be reduced to nothing if handled crudely, and a batter type mix.
•
Cut and Fold - A combination of two motions cutting vertically through the mixture and turning over
and over by gliding the spoon or rubber scraper across the bottom of the mixing bowl at each turn.
•
Beating - It is done to incorporate air in a mixture by mechanical agitation. It could be done with the
aid of special gadgets like wire whips, egg beaters or electric food mixers or with a fork.
•
Stirring – It is often done with a wooden spoon, rotating it through a mixture as long as necessary
usually until the ingredients are combined.
•
Whipping – It is a process of beating eggs and cream to fill them with air and make them thick and
fluffy.
•
Sifting – It is the process of separating coarse particles in the ingredients by passing through a
sieve. Air is incorporated through this method.
Muffin
Muffins are simple cup breads leavened and are considered a member of
the quick bread family. A variety of quick loaf breads and coffee cakes can be derived from the basic muffin
recipe.
Outside Characteristics of Muffin and Quick Breads
•
Shape: Uniform; well-rounded top; free from peaks; no cracks.
•
Size: Uniform; large in proportion to weight.
•
Color: Uniform golden brown.
•
Crust: Tender; pebbled or slightly rough; shiny
Inside Characteristics of Muffin and Quick Breads
•
Color: Creamy white or slightly yellow; free from streaks.
•
Grain: Round, even cells; free from tunnels.
•
Texture: Tender; moist; light.
•
Flavor: Pleasing; well-blended with no bitterness.
Biscuits
Biscuits are small flaky quick breads. They are leavened with fast-acting leaveners which make preparation
time shorter than any yeast leavened bread.
34
Two Ways to Make Biscuits:
•
Using solid fats
Solid fats are cut into the flour with a fork, a pair of knives or a pastry blender until it coats the flour and is
fairly crumbly and mealy.
Liquid is added to make a soft dough and then the mixture is rapidly but lightly kneaded to evenly distribute
the mixture and sufficiently develop the gluten for flaky product.
•
Using liquid shortening or “Wet to Dry Method”
Liquid shortening or oil is added to the liquid ingredients and mixed with the dry ingredients to make soft
dough. It is kneaded rapidly but lightly and treated like the solid fat dough.
Outside Characteristics of Biscuits
•
Shape: Uniform; straight sides and level tops on rolled biscuits
•
Size: Uniform; twice the size of unbaked biscuits
•
Color: Uniform golden brown tops and bottoms—sides lighter; free from yellow or brown
•
Crust: Tender; moderately smooth; free form excess flour
RECOGNIZE ME?
Below are statements describing the different mixing techniques used in producing bakery products.
Choose the correct word/term from the box and write your answer in your test notebook.
Creaming
Beating
Folding
Cutting-in
Whipping
Cut and Fold
Stirring
Sifting
_____________1. Separating coarse particles in the ingredients by passing through a
sieve.
_____________2. Rubbing one or two ingredients in a bowl with the tip of a wooden spoon or
electric mixer.
_____________3. Mixing fat and flour using a pastry blender or two knives in a scissors-like
manner.
_____________4. Working with two ingredients very gently to retain air in the mixture.
______________5. Beating egg and creaming to fill with air and make them thick and fluffy.
35
What do you need to know?
Read Lesson Information and find out how much you can remember. Then do the Self-Check 1.1.6 to know
how much you have learned.
Lesson Information
Below is the table which indicates the type of baking products with corresponding oven temperature and
baking time.
Types of Product
BREADS
Biscuits
Corn bread
Muffins
Quick loaf breads
Yeast bread
COOKIES
Drop
Rolled
Oven Temperature
Baking Time
425°F to 450°F
400°F to 425°F
400°F to 425°F
350°F to 375°F
400°F
10 to 15 min
30 to 40 min
20 to 25 min
1 to 1 ¼ hr
30 to 40 min
350°F to 400°F
375°F
8 to 15 min
8 to 10 min
Activity 1.1.3
The succeeding pages provide recipes for the different types of bakery products. Divide the class into five
groups. Choose a recipe to follow. Each group should be assigned to bake a particular type of bread, cookies,
muffin & biscuits.
No two groups should do the same recipe. There are enough recipes for all the groups.
Suggested Projects
DINNER ROLL
Ingredients Mixture 1
•
1 ¼ cup bread flour
•
1∕8 bar butter (softened)
36
Mixture 2
•
3 tablespoon sugar
•
½ tablespoon yeast
Mixture 3
•
¼ cup beaten egg
•
1∕8 tsp iodized salt
Mixture 4
•
Egg wash
PROCEDURE:
1.
In a large mixing bowl, combine bread flour and butter. Mix well. Add the sugar and yeast. Rub the
dry ingredients with your hands until all ingredients were distributed equally.
2.
Beat egg and combine to water and salt.
3.
Pour all liquid ingredients to dry ingredients and mix well. Knead for 15-20 minutes.
4.
When the dough is already smooth and elastic and blisters are showing, form a ball and set aside
for 20-25 minutes or until it doubles in size.
5.
Punch the dough. Flatten and weigh for 45 grams or make it to 7 pieces.
6.
Arrange in baking sheet and set aside for 30 minutes or until it increases its size.
7.
Bake for 10-15 minutes in 375°F.
PAN DE SAL
INGREDIENTS:
•
1 k bread flour
•
1 ½ tbsp. instant yeast
•
¼ cup lukewarm water
•
200 g brown sugar
•
2 tbsp.oil
•
2 tsp rock salt
•
1 tsp vanilla
•
150 grams lard
•
2 cups water
37
PROCEDURE:
1.
Dissolve yeast in ¼ cup lukewarm water. Sprinkle with 1 tbsp. sugar. Allow to stand for 8-10 minutes.
2.
Combine water, oil, salt and sugar. Stir until salt and sugar are dissolved. Set aside.
3.
In a separate bowl, place bread flour and make a well at the center and then add yeast mixture, and
follow the liquid mixture. Mix thoroughly.
4.
Transfer dough on a floured board and start kneading. Continue kneading until dough is smooth.
(Approximately 25 minutes).
5.
Shape into smooth ball and grease all sides with lard. Place in slightly greased bowl. Cover with
damp clean cloth. Allow to rise until double in size, approximately 1 ½ hours, then punch down dough.
6.
Cut dough into two, then roll each half into a round log about 30 cm x 2 ½ cm.
7.
Cut into 12 equal pieces. Dredge with bread crumbs.
8.
Place on greased baking sheets with one side of each piece facing up, about 2½ cm apart. Let it rise
until double its size. Bake in a pre-heated oven at 350°F for 15-20 minutes.
CINNAMON ROLL
Ingredients
•
1 TB yeast
•
1 tsp sugar
•
½ cup water
•
2 cups milk
•
3 TB butter
•
¼ cup sugar
•
1 tsp salt
•
½ tsp vanilla
•
3 cups all-purpose flour
Filling
•
¼ cup softened butter
•
⅓ cup brown sugar
•
2 tsp cinnamon
•
¼ cup chopped cashew nuts
•
½ cup raisins
Greasing mixture on pan
•
¼ cup maple syrup, optional
•
¼ cup brown sugar
38
•
¼ cup white sugar
•
¼ cup butter
Procedure:
1.
Mix together yeast, sugar, water and milk. Cover for 5 minutes.
2.
Add in butter, sugar, salt, vanilla and flour. Let it rise for 25 minutes.
3.
Roll on floured table.
4.
Spread filling, roll and cut to 1” thick.
5.
Place on greased pans and let it rise for 30 minutes.
6.
Preheat 350°F, bake for 20 minutes.
SPANISH BREAD/PAN DE COCO/CHEESE BREAD
Ingredients
•
1 k bread flour
•
2 tbsp. instant yeast
•
¼ cup lukewarm water
•
2 cups water
•
100 grams brown sugar
•
2 tbsp.oil
•
2 tsp rock salt
•
1 tsp vanilla
•
75 grams lard
SPANISH BREAD FILLING
Ingredients
•
½ bar butter
•
1∕3 cup brown sugar
•
½ c bread crumbs
•
½ t vanilla
Mix and cook together.
39
PAN DE COCO FILLING
Ingredients
•
1 pc young coconut (grated)
•
1 cup brown sugar
•
1 tsp vanilla
Mix and cook together.
CHEESE BREAD TOPPINGS
Ingredients
•
¼ cup butter
•
1 cup powdered milk
Cut in butter and milk then add sugar.
Procedure
1.
2.
3.
4.
5.
6.
7.
8.
9.
10.
11.
12.
13.
14.
Prepare the desired filling and/or topping. Set aside.
Dissolve yeast in ¼ cup lukewarm water. Sprinkle with 1 tbsp. sugar. Allow to stand for 8-10
minutes.
Combine water, oil, salt and sugar. Stir until salt and sugar is dissolved. Set aside.
In a separate bowl, place bread flour and make a well at the center. Then add yeast mixture,
follow by the liquid mixture. Mix thoroughly.
Transfer dough on a floured board and start kneading. Continue kneading until dough is smooth.
(Approximately 20-25 minutes)
Shape into smooth ball and grease all sides with lard. Place in slightly grease bowl. Cover with
damp clean cloth. Allow to rise until double in size approximately 1 ½ hours. Then punch down
dough.
Shape and add fillings and/or topping
Arrange in grease cookie sheet.
Allow to rise for the second time until double in size.
Bake until done (10-15 min at 350°F).
40
CHOCOLATE CHIP COOKIES
Ingredients
•
11∕8 cup flour
•
¼ tsp baking soda
•
½ tsp salt
•
¼ cup shortening
•
¼ cup sugar
•
1 egg, beaten
•
1 tsp vanilla
•
½ pound semi-sweet chocolate or chocolate chips
Procedure
1.
Sift flour, baking soda and salt together.
2.
Cream shortening, brown sugar and granulated sugar together.
3.
Add egg and vanilla. Beat thoroughly.
4.
Add sifted dry ingredients.
5.
Fold in chocolate / chocolate chips cut into small pieces.
6.
Drop from teaspoon onto greased cookie sheet.
7.
Bake in moderate oven (350°F) about 10 minutes. Make 50 cookies.
BUTTERMILK NUT BREAD
Ingredients
•
2 eggs, well beaten
•
1 ½ cups brown sugar
•
3 ¼ cups sifted flour
•
2 tsp baking soda
•
½ tsp salt
•
2 cups butter milk
•
1 cup chopped nuts
41
Procedure
1.
Beat eggs, add sugar and mix well.
2.
Sift flour, baking soda and salt together. Alternately add buttermilk and egg mixture to dry mixture.
3.
Add nuts. Pour into 2 greased loaf pans.
4.
Bake in slow oven (325°F) 1 hour. Makes 2 (8 x 4 inch) loaves.
CHEESE BISCUITS
Ingredients:
•
2 cup all-purpose flour
•
1 Tbsp baking powder
•
5 Tbsp butter or margarine
•
¼ cup grated cheddar cheese
•
1 egg, beaten
Procedure
1.
Sift flour and baking powder together.
2.
Cut in butter until mixture resembles cornmeal.
3.
Add cheese and milk to form soft dough.
4.
Turn dough out on a lightly floured board and knead for 30 seconds.
5.
Roll the dough out ¼ inch thick, and with a biscuit cutter cut out rounds.
6.
Put half of the rounds on a baking sheet and top each with grated cheese.
7.
Brush the biscuits with the lightly beaten egg.
8.
Bake in a hot oven (375°F) for 15 minutes or until they are golden.
BANANA MUFFIN
Ingredients
•
1 ½ c all-purpose flour
•
1 tsp baking powder
•
1 tsp baking soda
•
½ tsp salt
•
3 large bananas, mashed
•
¾ cup white sugar
•
1 egg
•
1∕3 cup butter, melted
42
Procedure
1.
Pre heat oven to 350°F. Coat muffin pans with non-stick or use paper liner. Sift together the flour,
baking powder, baking soda, and salt. Set aside.
2.
Combine bananas, sugar, egg, and melted butter in a large mixing bowl. Fold in flour mixture, and
mix until smooth. Scoop into muffin pans.
3.
Bake in preheated oven. Bake mini muffins for 10 to 15 minutes, and large muffins for 25 to 30
minutes. Muffin will spring back when lightly topped.
STANDARD SCORE SHEET for BREAD/ MUFFIN
Rate your product using this Score Sheet.
Excellent 5
Characteristics
External Characteristics
1. Shape: well-proportioned;
Symmetrical; rounded top
2. Size: large but not airy;
proportional to weight
3. Color: even, rich golden brown
4. Crust: tender; crisp; even
thickness; free from cracks
Internal Characteristics
1. Color: creamy white; free from
streaks
2. Grain: fine; thin-walled cells,
evenly distributed
3. Texture: tender; soft; slightly
moist
4. Flavor: “wheaty” sweet
Comments:
43
Very
Good
4
Good
3
Fair
2
Poor
1
HONEY RAISIN BARS
Ingredients
•
¼ cup shortening
•
½ cup sugar
•
½ cup honey
•
1 egg
•
1 ½ cup cereal flakes
•
1 ½ cup cake flour
•
1 ½ tsp baking powder
•
¼ tsp baking soda
•
¼ tsp salt
•
½ cup milk
•
1 cup seedless raisins
Procedure
1.
Blend shortening, sugar, and honey thoroughly.
2.
Add egg and beat well.
3.
Crush cereal flakes into fine crumbs, mix with sifted dry ingredients and add to shortening mixture
alternately with milk.
4.
Stir in raisins.
5.
Spread batter ½ inch thick in well-greased 10 x 15 inch pan.
6.
Bake 15 to 20 minutes at 350°F.
7.
Cool and cut into 35 2-inch squares.
CARAMEL SUGAR COOKIES
Ingredients
•
1 cup shortening
•
1 c sugar
•
½ c brown sugar
•
3 eggs, beaten
•
2 t vanilla
•
3 ¾ c cake flour
•
½ c brown sugar
44
•
1 t salts
•
½ baking soda
•
brown sugar
Procedure
1.
Cream shortening.
2.
Add sugar and brown sugar a little at a time and cream well.
3.
Add beaten eggs and vanilla. Mix.
4.
Sift flour, salt and baking soda together and combine with mixture. Chill.
5.
Roll out ¼ inch thick.
6.
Sprinkle with brown sugar.
7.
Bake in a moderate oven (350°F) for 15 minutes. Makes about 9 cookies.
CHOCOLATE REFRIGERATOR COOKIES
Ingredients
•
1 cup shortening
•
1 cup sugar
•
1 egg, beaten
•
2 Tbsp milk
•
2 tsp vanilla
•
3 ½ cup cake flour
•
3 tsp baking powder
•
½ tsp salt
•
3 ounces chocolate
Procedure
1.
Cream shortening and sugar together.
2.
Beat egg and combine with milk and vanilla.
3.
Sift dry ingredients together.
4.
Add melted chocolate to creamed mixture. Alternately add the dry and liquid ingredients.
5.
Work until a smooth dough is formed.
6.
Mold into a roll 2 inches in diameter and roll in waxed paper.
7.
Chill until firm.
8.
Slice ⅛ inch thick and bake at 350°F for 12 minutes. Make 150 cookies.
45
PINEAPPLE-NUT COOKIES
Ingredients
•
½ cup shortening
•
½ cup brown sugar
•
½ cup sugar
•
1 egg, beaten
•
2 cup cake flour
•
1 tsp baking powder
•
¼ tsp baking soda
•
¼ tsp salt
•
½ cup crushed pineapple
•
2/3 cup chopped nuts
•
1 tbsp lemon juice
Procedure
1.
Cream shortening and both sugars together. Add egg and beat well.
2.
Sift dry ingredients together and add with well-drained pineapple, nuts and lemon juice.
3.
Drop from a teaspoon or shape with a cookie press onto a well-greased cookie sheet.
4.
Bake 15 to 20 minutes at 375°F. Makes 48, 2 ½ inch cookies.
Excel
-lent
Characteristics
5
External Characteristics
DROP
BAR
Size and Shape:
Fairly
Uniform,
uniform,
will hold
mound
shape.
shape.
Color:
Lightly
Lightly
browned browned
REFRIGERATOR
ROLLED
MOLDED
Uniform,
thin
slices.
Retains
shape of
cutter
Uniform,
thin slices.
Lightly
browned
Lightly
browned
Lightly
browned
46
Very
Good
4
Good
3
Fair
2
Poor
1
Excel
-lent
Characteristics
5
Very
Good
4
Good
3
Fair
2
Poor
1
Internal Characteristics
Texture:
Slightly
moist
Crisp,
tender
Crisp,
tender
Crisp, thin,
slightly moist
if thick,
tender
Pleasing,
no off
flavor, rich
Pleasing,
no off
flavor, rich
Pleasing,
no off
flavor, rich
Pleasing, no
off flavor,
rich
Slightly
moist,
tender
Flavor:
Pleasing,
no off
flavor, rich
Comments:
Activity 1.1.5
Something to do
Make an album of different bakery products with their corresponding picture and recipe. Your output will be
rated using the rubrics below
SCORE
5
4
CRITERIA
Artistically and creatively done with full illustrations and pictures of the recipe
Artistically and creatively done with some illustrations and pictures of the recipe
3
Properly done with some illustrations and pictures of recipe
2
Properly done with few illustrations and pictures of recipe
1
Done untidy with few illustrations and pictures of recipe
Now you are ready to go on with the procedures on how to decorate and present bakery products!
47