2 Kinds Of Bread purchased in 1lb cakes.

Must be
mixed with sugar.
Quick Bread - are breads that use
leavening agents other than 
yeast such as baking soda and  Active Dry Yeast - dry,
baking powder. it takes a shorter granular form of yeast. Must be
time to bake. rehydrated in warm water
Kinds of Quick Bread before use.
 Pancake/ Griddle Cake - It is
 Instant Yeast - also a dry
a flat cake, Often thin, round
granular form of yeast, does not
prepared from flour base batter.
have to be dissolved in water
It is cooked on a hot surface
before use. Also called rapid rise
such griddle or frying pan,
or quick rise yeast.
 Fritters - name given to several
fried foods made from a batter
and topped with syrup, butter,
bits of meat or seafoods. They Ingredient Function
are either pan fried or deep A microscopic, single-
fried.
Yeast
celled plant used as a
 Doughnuts - a small fried cake leavening agent (gives
of sweetened dough, typically in rise)
the shape of a ball or ring. Often
Flour Gives structure
served as snack item.
Two most common types: Moisten & dissolve dry
a. "toraidal" ring doughnut Liquids
ingredients
b. filled doughnut Mix with flour protein
 Muffin - It is a type of semi- to form gluten
sweet quick bread, Similar to
Fat Tenderizing agent
cupcakes, usually less sweet
cakes with no icing. It is baked Help incorporate air
in portions good for one Eggs
when beaten
person. Cupcakes more icing Add color, flavor, and
muffin no icing contribute to structure

Sugar Gives sweetness &

Yeast Bread - are traditional breads tenderizes
that use yeast for leavening. it
Salt Adds flavor
takes a longer time to bake.
TYPES of Yeast Bread
 Fresh Yeast - also called How to operate a gas oven
compressed yeast. Usually
1. Hold a lighted match or igniter  Straight dough - All
safely near the burner tube of ingredients are mixed together
the oven. and completely done at one
2. Push and turn on the oven knob time.
in counterclockwise direction  Sponge dough - A
towards the desired oven preliminary fermentation is
temperature setting. done.
3. If the initial lighting fails, turn  No knead dough - This
to "off" position immediately. method requires more water or
4. Close the oven door gently and liquid to produce gluten by
carefully always so as not to stirring, not kneading.
affect the rise of the product 2. Kneading
inside.  means to work the
Tools and equipments are: dough, usually by hand, for
1. Measuring cups the purpose
2. Measuring spoons of developing the glutens (are
3. Mixing bowl from grains good for the texture
4. Rubber spatula of the bread) in the flour.
5. mesh strainer  Windowpane Test – to know
6. Griddle pan if kneading is already good. If
7. Rolling pin ripped need more kneading.
8. Utility tray 3. Fermentation
9. Muffin pan  is a process that
10. Loaf pan converts sugars and starches
11. Timer into simpler substance.
12. Bakers balance scale  Other term referring to the
13. Proofing cabinet first rising.
14. Mixer 4. Molding into loaf shapes
Steps in Bread  Shape dough into
desired shapes and sizes.
Making 5. Rising/ Proofing
 Proofing is letting the
1. Mixing of ingredients dough rise for the second
 Dissolve yeast in warm time.
water with a little sugar.
(Active dry yeast)
6. Baking
 Add the other  Bake the bread until done.
ingredients and mix to form a  Bake bread in pre
dough. heated oven.
7. Cooling
  To cool your loaves properly  Measure granulated (white)
you need to transfer your sugar using the same method
loaves from the oven to a wire as is used for measuring flour.
cooling rack, and let them
rest until they have cooled to Brown Sugar
about body temperature.  Brown sugar should be firmly
8. Slicing and wrapping packed into the dry measuring
 To maintain freshness of soft- cup.
crust loaves, store in airtight  You will know if it is packed
plastic bags correctly, when the sugar holds
or wrap tightly in plastic its shape emptied.
wrap or foil and store at room
temperature. Small Amounts
 When small amounts of a dry
Measuring ingredient, such as flour, sugar,
baking powder, baking soda, salt
and spices, are to be measured,
Equipment measuring spoons are utilized.
Choosing the correct  Overfill the measuring spoon
measuring equipment is vital in and level of the dry ingredient
making accurate measurements. with a straight-edged utensil.

Different measuring equipment How to Measure

is selected depending upon the
types Liquid Ingredients
and amounts of ingredients that  Place measuring cup on a level
will be measured. surface when measuring liquid
ingredients
How to Measure Dry Ingredients:  Avoid lifting the cup to read the
Flour measure as this will result in an
inaccurate amount
 Spoon the flour into the dry
 Once the measuring cup is on a
measuring cup, filling to
level surface, add the liquid you
overflowing
wish to measure.
 Level the flour off by dragging a
 Read the level of the liquid by
straight- edged utensil across
bending down to eye level.
the top of the measunng cup.

Granulated Sugar Small Amounts

Small amounts of liquid ingredients
may be measured using measuring
spoons.
 b. Add the confectioners sugar and
enough evaporated milk to make
Soft Solid Fats glaze of dripping consistency.
Soft fats, such as margarine and c. Roll doughnuts over chopped nuts
soft butter can be pressed into a dry after dipping in chocolate glaze.
measure and levelled off with a
 Vanilla Glaze
straight-edge utensil.
Ingredients:
a. 1 c. Confectioner's sugar
b. 2/3 c. vanilla extract
Recipes for Fillings, c. ¼ Evaporated milk
Procedure:
Coating, Icing and a. Combine the confectioners sugar
and enough milk to make a glaze
dripping consistency.
Glazes for Quick and b. Add vanilla

Yeast Bread  Strawberry Glaze

Ingredients:
For Doughnuts a. 1 c. Confectioners sugar
 Cream Filling b. 1 t. Flavoring milk
Ingredients: c. Food coloring
a. 1 c. Milk Procedure:
b. 1/3 c. Sugar a. Combine confectioners Sugar and
c. 2 egg yolks, beaten flavoring.
d. 2 t. Cornstarch b. Add enough milk to produce a
e. 1 t. Vanilla extract glaze of dripping consistency.
Procedure:
a. In Saucepan, combine Sugar and  Cinnamon Sugar Coating
cornstarch. Ingredients:
b. Add milk. Cook until slightly thick. a. I Stick butter, melted
c. Add some of the hot mixture into the b. 1 c. Sugar
beaten egg yolks.Stir, then put back c. 1/2 Cinnamon powder
in the pan. Procedure:
d. Add vanilla extract a. Melt the butter.
e. Continue cooking until thick b. Combine sugar with the
f. Fill doughnuts with the cream cinnamon.
filling. c. Dip the baked doughnut in the
melted butter.
 Chocolate Glaze d. Coat with cinnamon Sugar.
Ingredients:
a. 1/3c. COCOA POWDER For Cinnamon Rolls
b. 1c. CONFECTIONERS SUGAR  Filling
c. 1/4c. MELTED BUTTER Ingredients;
d. 1/4c. EVAPORATED MILK a. 1 c. soft butter
e. 1c FINELY CHOPPED CASHEW NUTS b. 1 c. brown sugar
Procedure: c. I c. raisins
a. Dissolve the cocoa powder in the d. 1 c. coarsely chopped nuts
melted butter. e. 2 t. cinnamon powder
 Caramel Glaze
Ingredients:  30zs tap water
a. 2c. Confectioners sugar Method:
b. 2t. Soft butter  Combine gelatin with tap water.
c. 1t. Vanilla extract Place over boiling water and stir
d. 1t. Orange juice until dissolved
Procedure:  Add glucose and glycerin and
a. Mix confectioners sugar, butter and continue stirring
vanilla together.  Add the mixture into a well of 1lb
b. Add the orange juice one drop at a icing sugar
time while stirring.  Continue adding icing sugar until
c. Pour over cooled cinnamon rolls. the mixture becomes a ball
 Knead on a surface until icing is
Icing - sweet coatings for cakes and elastic and pliable
other baked products  Roll out and use as desired
Functions of Icings
 improve the keeping qualities Foam-type icings - sometimes
 contribute flavour and richness called boiled icings, are simply
 improve appearance of cakes meringue made with a boiling syrup.
Types of Icings
 Butter cream Marshmallow Icing - boiled icing with
 Royal the addition of gelatin.
 Decorator's Ingredients
 Rolled Fondant  2 egg whites
 Foam-type  1 1/2 cups white sugar
 Marshmallow  1/3 cup col
 1 1/2 teaspoons light corn syrup
Butter cream - icings are light smooth  1 teaspoon vanilla extract
mix of fat and confectioner's sugar.  1 cup miniature marshmallows
They may also contain eggs to increase Method:
their smoothness or lightness. They are  Put egg whites, sugar, water and
easily flavored and color to suit a syrup in top of double boiler. Beat
variety of purposes. until mixed well.
 Place over rapidly boiling. Beat
Royal Icing - also called decorating or constantly with electric beater while
decorator's icing, is made with egg it cooks for 7 minute until it will
whites and confectioner's sugar. It is stand in peaks when beater is raise
usually hard and brittle when dry. It is  Remove from heat.
used almost exclusively for decorative  Stir in marshmallows and vanilla.
work. Beat until they melt.

Fondant - a sugar syrup that is Ingredients used in Cake Making

crystallized to a smooth, creamy white  Flour- makes up the structure Of
mass. the cake.
 Liquid ingredients- such as water,
Rolled Fondant milk, melted chocolate honey, syrup
Ingredients and juices provide moisture.
 6 oz liquid glucose  Eggs give flavor, nutrients, color,
 31bs icing sugar volume lightness and richness to the
 loz glycerin cake.
 I oz gelatin
 Sugar provides flavor, moisture and  The egg yolk, oil and other
tenderness to the cake. ingredients are put in a bowl
 Baking powder and baking soda are together.
responsible for the volume and  The egg white is beaten with sugar
tenderness of the cake. into peaks.
 Shortening, such as butter or  The liquid ingredients are added to
margarine gives color, flavor and the flour and a part of the sugar to
nutrients to the cake. make a batter.
 Flavorings such as vanilla extracts,  The cake volume depends on the
are responsible for the flavor. amount of air incorporated into the
 Salt highlights the flavor of the beaten egg whites.
ingredients.  The egg whites are added to flour
mixture.
BASIC TYPE OF CAKES
Shortened Cake or Butter Cake - this Characteristics of well-baked cakes
is a batter type of cake with high A. Uniform Shape for sponge Cakes;
percentage of fat, Slightly rounded top for chiffon
Mixing Method cakes.
 Creaming - Shortening and sugar B. Large volume.
are creamed to varying degrees of C. Light brown color for sponges;
fluffiness and lightness. Eggs are uniform golden brown for Chiffon.
added one at a time, creaming until D. Crust for sponge cakes is tender and
light. without blemish; crust for chiffon
 Blending - Flour and shortening are cakes is light and not compacted.
put in a mixing bowl and blended E. It has a fine and evenly distributed
together until flour is coated by the grain and with fine texture, it is
shortening. Dry ingredients and a velvety and has no tunnels.
part of "liquid are added. The F. It looks and taste delicate and its
remaining liquid is added later has well blended flavor.
Foam cake or Sponge cake - cakes
without Shortening. BASIC CAKE DECORATING TOOLS
Foam Cake
Meringue or angel food cake • Cake leveler- a tool that looks a bit
 Egg whites are used. like a high tech coat hanger. It hasan
 Egg whites are beaten soft peaks easy-grip plastic frame with clearly
with some sugar. defined height markers on either side.
 Cream Of tartar is added to stabilize • Cake board- a flat support placed
the foam and obtain a finer grain under a cake, to make it easy to lift and
finished product. transport.
Sponge cake • Turntable- is a cake stand with a
 Use either whole eggs or yolk or a revolving top on which cakes are frosted
combination of both. and decorated.
 Sufficient beating Of the egg is • Pining Tips - a nozzle that attaches to
necessary before folding with flour the end of the pastry bag.
mixture. No leavening agent of fat is • Couplers- a device used for holding
used. the decorating tips on the end of a
Chiffon cake - combination of a batter pastry bag.
and foam- type of cake. • Piping Bags - pastry bag often cone or
triangular- shaped bag made from
cloth, paper, plastic.
 Poor volu Wrong size of Use the
Designing me pan. correct size
 String work is similar with its use of Improper of pan.
fine strings piped with royal icing, baking Use the
but in this case, the strings temperature correct
are dropped to create a curve. Underbaking baking
 Lettering - Letter, a phrase or quote temperature
in your cake.
 Bordering - Piping around or to the Follow the
corner of your cake. correct baki
 Masking the sides - this refers to the ng time.
process of putting a thing coat of
icing over the sides and top of the Cracked Overbaking Follow the
cake. top crust Too hot oven correct
 Stenciling - produces an image or temperature. baking
pattern by applying pigment to a time.
surface under an intermediate Follow the
object. correct oven
 Marbling - a method of temperature
aqueous surface design, which can .
produce patterns similar to smooth Uneven Under beaten Beat the egg
marble. grain egg white/yolk
 Palette Knife Pattern – decorating by white/yolk to the
the use of cake knife/palette knife. correct
 Pipping Jelly - It is made from stage.
sugar, water, a gelling agent
Dry Overbaked Follow the
and preservative; it is clear and has
correct
a sweet though neutral flavor.
baking
 Adding fruits, nuts and other items
time.
 Basket Weave
Soggy Undermixed Mix all
ingredients
Problem Causes Solution correctly

Pale top Frequent Open oven Sunken Not inverting Invert cake
crust opening of oven door pan to cool to cool
door. only when cake cake cool.
Low necessary. Tough Insufficient Use the
oven temperatu Follow sugar correct amo
re. proper unt of
Wrong size of oven sugar.
pan. temperature Poor Poor quality of Used good
. flavor ingredients; quality
Use correct wrong ingredients;
size of proportion of follow the
pan. ingredients was standard
Sticky top Too much Use correct used. recipe and
crust liquid amount of correct
liquid. measureme
 nts for Molded cookies - the cookie dough is
ingredients. shaped by hand after chilling or
pressed into cookie molds.
Large OverbeatingBeat egg Pressed cookies - prepared by pressing
holes or Too much white dough through a cookie press or pastry
tunnels leavening correctly. bag on the baking sheet to form desired
agents Use the shapes. They are festive cookies
correct
amount of Refrigerate cookies - the cookie dough
leavening is formed into long rolls, wrapped and
agents. chilled. The chilled dough is then sliced
Baking Temperature and Baking and baked.
times for cake
Kind of Temperature Time CHARACTERISTICS OF GOOD
cake QUALITY COOKIES
Cakes with 177°c 15 - 25 TYPE OF
fat to 190 °c minutes COOKIES
Cupcake 177°c 20 - 35 1. Drop -Uniform in size and
Layer cake to 190 °c minutes cookies shape
Loaf 177°c 45 - 60 -Tender, slightly moist
minutes texture
- Rich, pleasing flavor
Cakes 177°c 30 - 45 2. Bar cookies -Hold shape and
Without to 190 °c minutes uniform sizes
Shortening -Soft, tender moist
-Pleasing flavor
Cookies - the term cookies came from 3. Refrigerate -Uniform slices
the Dutch word "coekjie" meaning cookies -Tender, crispy
small cake. They are available in varied -Pleasing flavor
shapes and sizes.
4. Rolled -Retains shape of the
Pressed cookies - cookie batter is cookies cutter
dropped by teaspoonfulon the cookie -Tender
sheet -Pleasing flavor
Bar cookies - the cookie batter is 5. Pressed -Retain the shape of
spread evenly in a shallow square or cookies the cookie press
rectangular pan before baking. After -Tender, crispy
baking, they are cut into bars or -Pleasing flavor
squares.
6. Molded -Uniform in shape
cookies -Tender, slightly
Rolled cookies - made by rolling the
moist
dough and cutting it into several
-Pleasing flavor
shapes using a cookie cutter before
baking. For easier handling, the dough
is chilled. CAUSES OF POOR QUALITY
COOKIES PROBLEMS
Problems Causes
 1. Uneven size -Too much flour
and shape -Over mixing
-Lacks of liquid
-To hot oven
temperature
2. Pale color -Overmixing
-Underbaking
-Incorrect oven
temperature
3. Too dark -Too much sugar
-Overbaking
-Too hot oven
4. Tough -Inadequate
shortening
-Overmixing
-Too much flour
-Overbaking
5. Heavy -Overmixing
-Underbaking
6. Streaks -Insufficient mixing
of
ingredients
7. Too dry -Too stiff batter
-Overbaking
8. Too moist -Underbaking
-Too much
shortening
9. Crumbly -Too much flour
-Too low oven
temperature
10. Tunnels -Overmixing
-Too much flour
-Inadequate liquid
11. Poor flavor -Poor quality of
ingredients
-Wrong proportion
of
ingredients.