MODULE 1 : MEASUREMENT, SELECTION, WEIGHING, AND SUBSTITUTION OF INGREDIENTS 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. PASTRIES - SHORTENED FLOUR PRODUCTS CHARACTERIZED MAINLY BY THEIR FLAKINESS AND TENDERNESS. THESE QUALITIES MAKE THEM DELIGHTFUL DESSERT OR SNACK FOODS. WHAT MAKES THEM POPULAR ARE THE VARIED SEASONAL FRUITS USED AS FILLINGS. AMONG THE FAVORITES ARE BUKO, BANANA, MANGO, AND PINEAPPLE. FLAKY — BREAKING OR SEPARATING EASILY INTO SMALL THIN PIECES. CRUST — THE HARDENED EXTERIOR OR SURFACE PART OF A BREAD OR PIES. PRICK — MARK OR SHALLOW HOLE MADE BY A POINTED INSTRUMENT SUCH AS FORK OR KNIFE. CRIMP - TO PINCH OR PRESS TOGETHER THE EDGE OF A PIE CRUST WITH THE FINGERS OR FORK TINES IN ORDER TO SEAL. DISSOLVE - TO MIX A DRY SUBSTANCE WITH LIQUID UNTIL IT IS LIQUEFIED. MISE EN PLACE - A FRENCH TERM THAT MEANS “PUT IN PLACE”. IT INCLUDES ASSEMBLING ALL THE NECESSARY INGREDIENTS, EQUIPMENT, AND TOOLS NEEDED TO PERFORM THE TASK. PACK COMPACTLY - TO FILL CUP WITH BROWN SUGAR OR SHORTENING BY PRESSING IT WITH BACK OF THE SPOON. PASTRY CREAMS - A THICK SAUCE CONTAINING EGGS AND STARCH. PIPE OUT - TO PRESS THE MIXTURE OUT OF THE PIPING BAG. PRE-HEAT ~- TO HEAT THE OVEN TO A DESIRED TEMPERATURE BEFORE PUTTING IN THE FOOD TO BAKE.HOW TO MEASURE BAKING INGREDIENTS FLOUR SIFT THE FLOUR TO REMOVE LUMPS AND SCOOP IT TO FILL THE MEASURING CUP UNTIL IT OVERFLOWS. DO NOT SHAKE THE MEASURING CUP BUT LEVEL THE FLOUR WITH A SPATULA OR THE EDGE OF A KNIFE. GRANULATED SUGAR SIFTING IS NOT NECESSARY UNLESS IT IS LUMPY. FILL THE MEASURING CUP OR SCOOP THE SUGAR UNTIL IT OVERFLOWS. DO NOT SHAKE THE MEASURING CUP BUT LEVEL THE SUGAR WITH A SPATULA OR THE EDGE OF A KNIFE. BROWN SUGAR SPOON AND PACK THE SUGAR INTO A MEASURING CUP UNTIL THE SUGAR FOLLOWS THE SHAPE OF THE CUP WHEN INVERTED. WHEN REMOVED, THE BROWN SUGAR WILL BE MOLDED INTO THE SHAPE OF THE CUP. LIQUID INGREDIENTS A LIQUID MEASURING CUP IS USED TO MEASURE LIQUIDS. 4 A. PLACE THE CUP ON A FLAT SURFACE AND POUR THE LIQUID UNTIL IT REACHES THE CORRECT LINE ON THE MEASURING CUP. NEVER LIFT THE CUP WHEN POURING LIQUID. B. READ THE SCALE AT EYE LEVEL. STICKY WET INGREDIENTS LIKE HONEY AND MOLASSES USE HEATED SPOON TO MEASURE THE INGREDIENT. THE HEAT WILL KEEP IT FROM ADHERING, SO IT SLIDES RIGHT OFF INTO YOUR MIXING BOWL, ENSURING THAT YOU GET THE FULL MEASUREMENT. SOLID FATS FILL THE MEASURING CUP WITH THE SHORTENING WHILE PRESSING UNTIL IT IS FULL. LEVEL THE FAT WITH THE SPATULA OR THE EDGE OF A KNIFESUBSTITUTION of INGREDIENTS Sometimes you may find it necessary to substitute one ingredient for another in a recipe. However, using a different ingredient may change both the taste and texture of your baking, so it is a good idea before substituting to understand the role that ingredient plays in the recipe. INGREDIENT AMOUNT SUBSTITUTION 1/4 teaspoon baking soda + 1/2 eee, Lteaspoon _| teaspoon cream of tartar + 1/4 teaspoon cornstarch 7 2 teaspoons double-acting baking (euines Calbo nate) | 1/2 teaspoon | powder (must replace the acidic liquid in recipe with non-acidic liquid) unemediilic’ 3 tablespoons natural cocoa powder + cuits 1 ounce 1 tablespoon unsalted butter/vegetable oil / shortening fats, margarine 1/2 eup 1/2 salted or unsalied butter ail-purpoae flour ieap 1 cup +2 tablespoons sifted cake ; 3/4 cup all-purpose flour + 2 a hove, tablespoons cornstarch pastry flour ® cups 1 #78 ou all-purpose flour + 2/3 cup 3/4 cup light or dark corn syrup + honey dseup 1/2 cup granulated white sugar 5 1 tablespoon lemon juice or vinegar + Inattermnille teup enough milk to make 1 cup evaporated mille leup 1 cup light or heavy whipping cream 3/4 cup light or dark brown sugar Hitlasege 1.e0R heated to dissolve in 1/4 cup laquid ee — ae packed light or dark vanilla extract 1 teaspoon 1/2 teaspoon powdered vanillaEQUIVALENT MEASURES Standard Measure Bquivalont Measure Ltablespoon Zteaspoons, 1/2 fluid ounce 1 fluid ounce 2 tablespoons Teup’ 16 tablespoons, 8 fluid ounces T pint 2 cups quart 2 pints. 4 cups gallon 4 quarts, 16 cups OUNCES and POUND MEASURES Standard Measure Equivalent Measure 4 ounces 1/4 pound B qunces 1/2 pound 12 ounces 3/4 pound 16 ounces 1 pound 32 ounces 2 pounds kilogram 2.2 pounds WEIGHT CONVERSIONS FOR COMMON BAKING INGREDIENTS Baking is an exact science and measuring ingredients by weight is far more accurate than measuring by volume. The following chart shows the conversion for common baking ingredients, per ane cup measure. Weight Conversions ‘Duy Ingredients Gunces (oz) per cup ‘All-purpose flour, sifted 4 ounces Bread flour. sifted 41/4 ounces Cake flour, sifted 31/2 ounces ‘Cocoa powder, lightly spooned Bounces Dry milk powder 43/4 ounces Granulated sugar Touncea Liquids and Dairy Gunces (oz) per cup Mille S ounces Buttermilk Bounces Heavy cream Bounces Sour cream 8 ounces Sweetened condensed milk 10 1/2 ounces: Butter and Fats Gunces (oz) per cup Shortening 6.3/4 ounces Olive oil, canola oil, vegetable oil 7 1/2 ounces Butter 8 ouncesMODULE 2 KINDS OF PASTRIES AND MIXING TECHNIQUES PIES AND PASTRIES PIES AND PASTRIES, LIKE CAKES, ARE DELIGHTFUL TO EAT ESPECIALLY WHEN THEY ARE BAKED PROPERLY. A WELL-PREPARED PASTRY MAY BE DETERMINED BY THE QUALITY OF ITS PIE CRUST. PASTRY IS A DELICATE BAKED PRODUCT WHICH CONSISTS OF CRUST AND FILLING. IT CONTAINS HIGH PERCENTAGE FAT, WHICH CONTRIBUTES TO A FLAKY OR CRUMBLY TEXTURE. A GOOD PASTRY IS LIGHT AND AIRY AND FATTY, BUT FIRM ENOUGH TO SUPPORT THE WEIGHT OF ‘THE FILLING. WHEN MAKING A SHORT CRUST PASTRY, CARE MUST BE TAKEN TO BLEND THE FAT ‘AND FLOUR THOROUGHLY BEFORE ADDING ANY LIQUID. THIS ENSURES THAT THE FLOUR GRANULES ARE ADEQUATELY COATED WITH FAT AND LESS LIKELY TO DEVELOP GLUTEN. 3 CHARACTERISTICS OF A GOOD, QUALITY PASTRY + FLAKY » TENDER + GOLDEN BROWN PASTRY INGREDIENTS FLOUR CAN BE CLASSIFIED AS TO HARD FLOUR OR SOFT FLOUR. HARD FLOUR HAS HIGH IN GLUTEN, WHILE SOFT FLOUR IS COMPARATIVELY LOW IN GLUTEN, SO RESULTS IN A FINER TEXTURE. 1. ALL-PURPOSE FLOUR - TYPE OF FLOUR USED IN BAKING PASTRIES, THE GLUTEN CONTENT OF THIS FLOUR PROVIDES FRAMEWORK OF BAKED PASTRIES. IT HAS 10-11% PROTEIN CONTENT AND IS MADE FROM A BLEND OF HARD AND SOFT WHEAT FLOURS. IT IS ALSO CALLED THE GENERAL- PURPOSE FLOUR OR FAMILY FLOUR. THIS TYPE OF FLOUR IS USED IN MOST BAKED GOODS, FROM CHEWY BREADS TO LIGHT BISCUITS. GLUTEN - A SUBSTANCE PRESENT IN CEREAL GRAINS, ESPECIALLY WHEAT, THAT IS RESPONSIBLE FOR THE ELASTIC TEXTURE OF DOUGH. 2. LARD AND VEGETABLE SHORTENING — FATS FREQUENTLY USED TO MAKE PASTRIES. BUTTER (AND MARGARINE PRODUCE A LESS TENDER CRUST. SHORTENING - IS ANY FAT, WHICH, WHEN ADDED TO FLOUR MIXTURES INCREASES TENDERNESS. THIS [S DONE BY PREVENTING THE STICKING OF GLUTEN STRANDS WHILE MIXING SO THAT GLUTEN IS SHORTENED AND MAKES THE PRODUCT TENDER. SHORTENING IS JUST 100%, SOLID FAT MADE FROM VEGETABLE OILS, ALMOST EXCLUSIVELY USED IN BAKING. WHEN YOU USE SHORTENING INSTEAD OF BUTTER IN BAKING, YOU'LL GET A SOFTER AND MORE TENDER, THOUGH TALLER AND LESS FLAVORFUL, PRODUCT. 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. 3. WATER - AN IMPORTANT INGREDIENT IN PASTRY BECAUSE IT PROVIDES THE MOISTURE NEEDED TO DEVELOP GLUTEN. WATER BRINGS 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. 4. SALT — CONTRIBUTES TO THE FLAVOR OF PASTRY AND HAS NO INFLUENCE ON FLAKINESS OR TENDERNESS.KINDS OF PASTRIES 1. CREAM PUFFS ~ A TYPE OF LIGHT PASTRY THAT IS FILLED WITH WHIPPED CREAM OR A SWEETENED CREAM FILLING AND OFTEN TOPPED WITH CHOCOLATE. 2. PUFF PASTRY — A LIGHT, FLAKY, RICH PASTRY MADE BY ROLLING DOUGH WITH BUTTER AND FOLDING IT TO FORM LAYERS. 3. DANISH PASTRY — A PASTRY MADE OF SWEETENED YEAST DOUGH WITH TOPPINGS SUCH AS FRUITS, NUTS, OR CHEESE. EX: HAM AND CHEESE DANISH 4. FRENCH PASTRY — A RICH PASTRY, FILLED WITH CUSTARD, FRUITS, MERINGUES, BUTTER CREAMS. EX: MACAROONS, ECLAIRS 5. CROISSANTS — A FLAKY, GOLDEN COLORED, CRESCENT-SHAPED PASTRIES MADE WITH PURE BUTTER AND A SLIGHTLY SWEET YEAST-RAISED DOUGH. IT IS LIKE A SWEETENED CROSS BETWEEN A SIMPLE YEAST-RAISED DOUGH AND PUFF PASTRY. THE DOUGH IS ROLLED WITH BUTTER TO CREATE LAYERS AND IS THEN LEFT TO RISE, CREATING A VERY LIGHT TEXTURE. THE DOWNSIDE IS THAT IT IS TECHNICALLY INVOLVED AND REQUIRES A GREAT DEAL OF WORK. 6. PIES AND TARTS — ARE PASTRIES CONSIST OF TWO COMPONENTS: THE FIRST, RELATIVELY THIN PASTRY (PIE DOUGH), WHEN BAKED, FORMS A CRUST (ALSO CALLED PASTRY SHELLS) THAT HOLDS THE SECOND, THE FILLING. TARTS — MINIATURE OR INDIVIDUAL PIES. PIES — A BAKED DISH OF FRUIT, OR MEAT, AND VEGETABLES, TYPICALLY WITH A TOP AND BASE OF PASTRY. TWO TYPES OF PIES + SINGLE PIE CRUST — A PIE LINED WITH SINGLE CRUST TOPPED WITH FILLINGS. + DOUBLE PIE CRUST — A PIE LINED WITH CRUST TOPPED WITH FILLINGS AND COVERED WITH ANOTHER CRUST. MIXING TECHNIQUES APPLIED FOR PIES AND PASTRIES 1. STIRRING — MIXING ALL THE INGREDIENTS TOGETHER USUALLY WITH A SPOON IN A CIRCULAR MOTION. 2. BEATING — INTRODUCING AIR INTO THE MIXTURE THROUGH MECHANICAL AGITATION AS IN BEATING EGGS. AN ELECTRIC MIXER IS OFTEN USED TO BEAT THE INGREDIENTS TOGETHER. 3. WHISKING — ALSO KNOWN AS THE WHIPPING METHOD AND IS USUALLY USED FOR MERINGUE, AND FOR CHIFFON PRODUCTS. AIR IS INCORPORATED INTO SUCH FOOD AS WHIPPING CREAM AND EGG WHITES THROUGH VIGOROUS MIXING, USUALLY WITH AN ELECTRIC MIXER OR WHISK. 4, ROLLING — TO FLATTEN DOUGH OUT INTO A SHEET IN PREPARATION TO SHAPING TO VARIOUS FORMS. 5. LAMINATING — FAT IS REPEATEDLY FOLDED INTO THE DOUGH. 6. CREAMING — FAT AND SUGAR ARE BEATEN TOGETHER UNTIL LIGHT AIRY TEXTURE. 1. KNEADING — WORKING WITH THE DOUGH USING THE HELL OF HANDS, ACCOMPANIED BY PRESSING, STRETCHING AND FOLDING IN ORDER TO DEVELOP ITS GLUTEN. 8. CUT IN OR CUTTING IN - CUTTING FAT INTO SMALLER PIECES USING TWO KNIVES OR PASTRY BLENDER TO DISTRIBUTE FAT IN FLOUR UNTIL RESEMBLES INTO COARSE MEAL.MODULE 3 BAKING TOOLS AND EQUIPMENT BAKING TOOLS AND THEIR USES MEASURING TOOLS BAKING IS A PRECISE SKILL, WHICH CALLS FOR THE EXACT MEASUREMENT OF THE INGREDIENTS TO ACHIEVE DESIRED OUTCOME. HOW MUCH OF EACH INGREDIENT TO BE USED CAN BE DETERMINED USING FEW STANDARD MEASURING TOOLS? 1. MEASURING CUPS — THESE COME IN TWO TYPES: A. GRADUATED OR LIQUID MEASURING CUP ~ USED FOR MEASURING LIQUIDS. B. INDIVIDUALIZED OR DRY MEASURING CUPS - COME IN THE SERIES OF CUPS INDICATING FRACTIONAL PARTS, COMMONLY USED FOR MEASURING FLOUR AND OTHER DRY INGREDIENTS. 2. MEASURING SPOONS - USED FOR MEASURING SMALL QUANTITIES OF INGREDIENTS LIKE VANILLA EXTRACT, BAKING POWDER, BAKING SODA, SALT AND OTHER MINOR INGREDIENTS. 3. WEIGHING SCALE - USED TO MEASURE LARGE QUANTITIES OF INGREDIENTS. FOR BAKING PURPOSES, A DIETETIC OR SPRING FORM SCALE, WHERE SMALL QUANTITIES OF INGREDIENTS ARE WEIGHED. 4. TIMER - MONITORS THE BAKING TIME AND RISING OF YEAST. 5. OVEN THERMOMETER — MOST OVEN TEMPERATURES VARY FROM TOP TO BOTTOM AND ‘SIDE TO SIDE; PLACE AN OVEN THERMOMETER NEXT TO FOOD WHILE COOKING TO ENSURE PROPER TEMPERATURES. 6. CANDY THERMOMETER - USED TO MEASURE TEMPERATURE OF BOILED SUGAR MIXING TOOLS AND UTENSILS COMBINING INGREDIENTS IS AN IMPORTANT PART OF MANY RECIPES. HAVING RIGHT TOOLS FOR MIXING CAN MAKE THE JOB MUCH EASIER. THERE ARE ELECTRIC APPLIANCES AVAILABLE FOR MIXING INGREDIENTS, BUT THE JOB CAN ALSO BE DONE BY HAND WITH THE FOLLOWING TOOLS: 1. MIXING BOWLS - COMES IN VARIOUS SIZES WITH SLOPING SIDES TO EASE MIXING. IT CAN BE MADE OF POTTERY, GLASS, METAL OR PLASTIC. STAINLESS STEEL MIXING BOWLS ARE BEST USED IN BAKING. 2. RUBBER SCRAPER — IT IS A RUBBER OR PLASTIC USED TO SCRAPE OR REMOVE REMAINING INGREDIENTS FROM THE SIDES OF THE MIXING BOWL. ALSO KNOWN AS RUBBER SPATULA. 3. ROTARY EGG BEATER - IT IS USED FOR BEATING EGGS OR WHIPPING CREAM MANUALLY. 4. WHISK - MOST WHISKS CONSIST OF A LONG, NARROW HANDLE WITH A SERIES OF WIRE LOOPS JOINED AT THE END. COMMONLY USED TO WHIP EGG WHITES INTO A FIRM FOAM TO MAKE MERINGUE, OR TO WHIP CREAM INTO WHIPPED CREAM. 5. WOODEN SPOONS — THEY ARE USED AS MIXING SPOONS. SOME COOKS PREFER TO USE WOODEN SPOONS BECAUSE THEY DO NOT TRANSFER BODILY HEAT AS MUCH AS METAL ‘SPOONS. UNLIKE METAL SPOONS, THEY CAN ALSO BE SAFELY USED WITHOUT SCRATCHING THE BOTTOM OF THE SAUCEPAN. 6. FLOUR SIFTER - USED FOR SIFTING AND ADDING AIR TO FLOUR AND OTHER DRY INGREDIENTS. 1. ELECTRIC MIXER - INTENDED FOR MIXING, FOLDING, BEATING, AND WHIPPING FOOD INGREDIENTS. MIXERS COME IN TWO MAJOR VARIATIONS, HAND MIXERS AND STAND MIXERS.CUTTING TOOLS ALL CUTTING TOOLS WORK BEST WHEN THEY ARE PROPERLY MAINTAINED. A SHARP TOOL NOT ONLY PERFORMS BETTER BUT IS SAFER TO USE, BECAUSE LESS PRESSURE IS REQUIRED TO CUT THROUGH THE INGREDIENTS. 1. CHEF'S OR FRENCH KNIVES - ARE ALL-PURPOSE KNIVES USED FOR A VARIETY OF CHOPPING, ‘SLICING, AND MINCING TASKS. 2. BREAD KNIFE - IT USUALLY HAS A SERRATED EDGE. THIS HELPS CUT BREAD OR CAKE WITHOUT CRUSHING IT. 3. KITCHEN SHEARS - THEY ARE USED FOR CUTTING DRIED FRUITS AND VEGETABLES FRESH HERBS AND CUTTING PASTRY. 4. GRATER AND SHREDDER - IT IS USED TO GRATE, SHRED OR SLICE VEGETABLES, FRUITS AND CHEESE. 5. COOKIE CUTTERS - THEY ARE USED TO STAMP OUT INDIVIDUAL COOKIES FROM ROLLED DOUGH. THEY ARE MADE OF THIN SHEET METAL OR PLASTIC THAT HAS BEEN MOLDED OR FORMED INTO SHAPES. THE CUTTING EDGES MUST BE EVEN AND SHARP ENOUGH TO SLICE THROUGH THE DOUGH CLEANLY. 6. PASTRY BLENDER ~ IT CUTS FAT INTO PIECES TO BE ABLE TO COAT IT WITH FLOUR IN PIE MAKING. 1, PASTRY WHEEL ~ IT HAS A VERY SHARP, ROUND; NICKEL-PLATED BLADE ATTACHED TO A HANDLE, THE WHEEL ROTATES AS IT IS PUSHED OVER ROLLED DOUGH, MAKING LONG, SMOOTH CONTINUOUS CUTS. MISCELLANEOUS TOOLS THERE ARE STILL MORE TOOLS AND UTENSILS THAT ARE ALSO ESSENTIAL IN YOUR KITCHEN. IT IS VERY IMPORTANT THAT YOU HAVE THE FOLLOWING BASIC TOOLS THAT YOU WILL NEED FOR BAKING. THESE TOOLS ARE VITAL FOR YOU TO HAVE SINCE THEY MAKE THE PROCESS MORE EFFICIENT AND EASIER. TRY TO KEEP THEM IN MIND ALL THE TIME SO THAT YOU WILL HAVE A GUIDE. 1. METAL SPATULA — THIS IS ALSO CALLED PALETTE KNIFE. A LARGE SPATULA IS USED FOR FROSTING CAKES, WHILE SMALL SPATULA IS USED TO LOOSEN COOKIES FROM THE PAN AND TO LEVEL THE FLOUR. 2. ROLLING PIN - IT ROLLS OUT, FLATTENS OR THINS THE DOUGH OR PASTE. IT MAY BE MADE OF WOOD, METAL, MARBLE OR SYNTHETIC MATERIALS. 3. PASTRY BRUSH ~ IT MAY BE MADE OF SOFT, FLEXIBLE NYLON OR UNBLEACHED HOG BRISTLES. IT IS USED FOR GREASING PANS, WASHES, AND BRUSHING OF CAKE CRUMBS. 4. PARCHMENT PAPER — IT IS GREASE-RESISTANT, NON-STICK, HEATPROOF, QUICK-RELEASE COATED PAPER. IT IS USED AS LINING BAKING PANS AND MAKING PIPING CONES FOR DECOR WORK. THE PAPER CAN BE REUSED UNTIL IT BECOMES DARK AND BRITTLE. 5. WIRE COOLING RACKS - THEY HAVE FEET THAT RAISE THEM ABOVE THE COUNTER SO THAT MOISTURE DOES NOT COLLECT UNDER COOLING BAKED GOODS. THESE RACKS CAN ALSO BE USED FOR GLAZING AND CONFECTIONERY WORKS.MODULE 4 BAKING TECHNIQUES BAKING TECHNIQUES THESE ARE THE BAKING TECHNIQUES THAT WILL HELP YOU UNDERSTAND THE BAKING PROCESS. 1. PRE-HEAT — TO HEAT AN OVEN ABOUT 10 MINUTES IN ADVANCE TO ALLOW THE OVEN TEMPERATURE TO REACH A DESIRED DEGREE OF HEAT. 2. BAKE - TO COOK BY DRY HEAT USING AN OVEN OR AN ENCLOSED SPACE. 3. SIFT — TO PASS THROUGH A SIEVE TO SEPARATE COARSE PARTICLES FROM FINE PARTICLES. 4, BEAT — TO MANIPULATE A MIXTURE RAPIDLY IN ORDER TO INCORPORATE AIR AND MAKE THE MIXTURE SMOOTH OR LIGHT USING A FORK, WIRE WHISK, BEATER, OR ELECTRIC MIXER. 5. COMBINE — TO PUT INGREDIENTS TOGETHER. 6. BLEND — TO MIX TWO OR MORE INGREDIENTS TOGETHER UNTIL WELL COMBINED. A BLENDER, MIXER, WHISK OR SPOON CAN BE USED. 1. MIX — TO COMBINE INGREDIENTS USUALLY BY STIRRING EVENLY DISTRIBUTED. 8. MELT — TO LIQUEFY BY HEAT. 9. CUT-IN — TO MIX FAT AND FLOUR WITH THE USE OF A PASTRY BLENDER OR TWO KNIVES IN A SCISSOR-LIKE MANNER, OR A FORK. THIS METHOD CUTS FAT INTO SMALL PIECES, COATING THEM WITH FLOUR TO FORM COARSE, GRANULAR MIXTURES FOR PASTRIES AND BISCUITS. 10. CREAMING - TO MIX FAT AND SUGAR UNTIL SMOOTH AND AT THE SAME TIME INCORPORATING AIR INTO THE MIXTURE. Tl. STIR — TO MIX INGREDIENTS TOGETHER IN A CIRCULAR MOTION UNTIL WELL BLENDED. 12, WHIP — TO BEAT RAPIDLY WITH A BEATER OR MIXER TO INCORPORATE AIR AND INCREASE VOLUME SUCH AS EGGS WHITES AND CREAM TO MAKE THEM THICK AND FLUFFY. 13 ROLL-OUT - TO FLATTEN A BALL OF DOUGH WITH A ROLLING PIN UNTIL IT IS OF THE DESIRED THICKNESS. PIE CRUST, COOKIES, ANY BISCUITS ARE USUALLY ROLLED OUT. 14.KNEAD — TO WORK A STIFF DOUGH BY PUSHING WITH THE HEEL OF THE HAND, FOLDING IT OVER UNTIL THE DOUGH BECOMES SMOOTH AND ELASTIC. 15.GREASE — TO RUB A PAN WITH A THIN LAYER OF SHORTENING OR OIL TO PREVENT STICKING. 16. LAMINATING — FAT IS REPEATEDLY FOLDED INTO THE DOUGH.MODULE 5 STEPS IN MAKING PIE CRUST STEPS IN MAKING PIE CRUST 1. PREPARE THE INGREDIENTS NEEDED, FLOUR, SHORTENING, LIQUID (COLD WATER), AND SALT. 2. STIR THE FLOUR AND SALT TOGETHER IN A MIXING BOWL. 3. CUT-IN THE CHILLED BUTTER OR SHORTENING INTO THE DRY MIXTURE USING A PASTRY BLENDER OR BY PINCHING THE FAT INTO THE MIXTURE WITH YOUR HANDS. 4. GRADUALLY ADD THE COLD WATER ONE TABLESPOON AT A TIME, MIXING GENTLY WITH FORK AFTER EACH ADDITION. 5. START FORMING THE DOUGH INTO BALL. DO NOT KNEAD. 6. FLATTEN THE DOUGH SLIGHTLY WITH YOUR HANDS AND DUST THE DOUGH LIGHTLY WITH FLOUR BEFORE ROLLING THE DOUGH. ROLL IN STARTING FROM THE CENTER TO ALL DIRECTIONS TO MAINTAINS ITS ROUND SHAPE. 7. GENTLY FOLD THE DOUGH IN HALF, AND THEN INTO QUARTERS. CAREFULLY PICK IT UP AND PLACE THE DOUGH INTO THE PIE PLATE. 8. UNFOLD THE DOUGH, LETTING THE WEIGHT OF THE DOUGH SETTLE IT IN THE BOTTOM AND EDGES OF THE PAN. WITHOUT STRETCHING THE DOUGH, PRESS THE PASTRY INTO THE PAN WITH YOUR FINGERTIPS. IF iT SEEMS TOO BRITTLE TO FOLD, ROLL UP THE PIE CRUST AROUND THE ROLLING PIN AND UNROLL IT OVER THE PIE PAN. 9. USE A KITCHEN SHEARS OR A PARING KNIFE TO TRIM THE DOUGH TO ABOUT A HALF- INCH OVERHANG. 10.1F YOU ARE MAKING A SINGLE PIE-CRUST PIE, FOLD THE DOUGH UNDER ITSELF ONTO THE FLAT RIM OF THE PIE PAN. FLUTE THE EDGES OF THE CRUST, LOOSELY COVER IT WITH PLASTIC WRAP, AND REFRIGERATE FOR AT LEAST 30 MINUTES BEFORE BAKING. + FOR DOUBLE-CRUST OR LATTICE TOP PIE, REFRIGERATE THE BOTTOM CRUST WHILE YOU ROLL OUT THE TOP CRUST. TRANSFER THE TOP CRUST TO A PARCHMENT OR WAX PAPER-LINED SHEET PAN. COVER LOOSELY WITH PLASTIC, AND REFRIGERATE WHILE YOU PREPARE THE FILLING. * ONCE THE PIE IS LOADED WITH FILLING, LAY THE TOP CRUST OVER THE TOP. TRIM IT TO LEAVE A HALF-INCH OVERHANG. FOLD THE DOUGH UNDER ITSELF AND CRIMP TO FORM A SEAL. + CUT VENTS INTO THE PIE CRUST WITH A SHARP PARING KNIFE, OR USE A FORK TO PRICK A DECORATIVE PATTERN ON THE TOP CRUST.MODULE 6 TYPES AND CLASSIFICATIONS OF FILLINGS, ICING AND GLAZES TYPES OF FILLINGS, COATINGS/ICINGS, ANG GLAZES USED IN PASTRIES FILLING IS A THICK MIXTURE WHICH IS USED BETWEEN THE LAYERS OF CAKE, BREADS, AND PASTRIES. IT MAY BE SOME OF THE FROSTING TO WHICH NUTS, MARSHMALLOWS OR FRUITS ARE ADDED. THE TABLE BELOW INDICATES THE DIFFERENT KINDS OF FILLING FOR PIES AND PASTRY. IT ALSO SHOWS HOW THEY ARE MADE, THEIR USES, AND HOW TO STORE THEM. Description How itismade | Best used for: ‘Storage Citrus (Lemon) | Made with lemons | Spread on bread or | Keep refrigerated Curd -— a custard] and butter and |cakes, Used as a with | eggs and sugar and | filling. Fold in with thick consistency. | cooked on the | whipped cream or stovetop. Can _ be | pastry cream, purchased ready. made. Can purchase | Used as a filling| Refrigerate after Jamsand Jellies | ready-made: stir it|alone or — in| opening. Is not to soften, or heat | combination with | perishable if used with small amount | other fillings such | as a filling. of liquid if it's too | as buttercream or thick, and strain to | ganache. remove the seeds Meringue - pure|1s made from | Used as a filling or | Does not need white Muffy beaten | beating egg whites | for covering pies. | refrigeration. egg whites. with sugar. Can be piped. Becomes sticky when refrigerated Made from sugar | Syrup is popular in | Keep excess and water, and | presenting cream | refrigerated. then cooked, Can | puff and éclair, it Simple Sugar | be flavored which | tastes fresh and Syrup should moist. Syrup is not complement or | usually used alone match the flavors |as a filling the of pastry. layers are brushed with syrup and ‘then another filling, such as jam ‘or buttercream, is spread on top. Must remain Whipping cream | Can be used as a| refrigerated. Whipped Cream | beaten with sugar. | filling and frosting Can be flavored. |Can be piped to. Stabilized for | form soft longer life with | decorations. gelatin.Description | How it is made Best used for ‘Storage Boiled Ieing | Made by warming egg | Most commonly used _| Best used whites, sugar, and abit | both between layers _| immediately. of water and beating | and to cover adevil's | Iced cake must untilit is fluffyand | food cake be refrigerated. lossy. Cream ‘Cream cheese and Fillings of frosting. Must be cheese butter are beaten refrigerated, together, liquid (milk, liqueur) is added and beaten in, then confectioners’ sugar is added, with flavoring at end, such as vanilla extract, ‘Ganache Chocolate and hot Used as glaze, filling | Needs heavy cream are mixed | and/or frosting, refrigeration together. And then, let after 2 to 3 sit for 2 minutes then days at room add small amount of temperature, 2 butter, mix until weeks smooth and slightly refrigerated thickened. and 6 months frozen, THE EASIEST WAY TO DECORATE AN ORDINARY PASTRY IS WITH COAT OF GLAZE. THE SIMPLEST OPTION BARELY REQUIRES A RECIPE AT ALL. JUST MIX CONFECTIONERS SUGAR WITH A LIQUID SUCH AS MILK OR LEMON, ADJUSTING THE PROPORTIONS UNTIL YOU REACH THE DESIRED THICKNESS. WE CAN ADD A BIT OF CITRUS ZEST, LIQUEUR, AND VANILLA EXTRACT OR OTHER FLAVORING AGENT. OTHER GLAZES FEATURE EXTRA RICHNESS FROM BUTTER, HEAVY CREAM, CHOCOLATE, OR CARAMEL. ALL OF THE OPTIONS SHOULD BE USED IMMEDIATELY AFTER THEY ARE MADE AND THEN GIVEN A FEW MINUTES TO SET BEFORE SERVING. GLAZE IS A MIXTURE OF SUGAR AND LIQUID, THIN ENOUGH TO BE POURED. GLAZES ARE USED TO COAT CREAM PUFFS, ECLAIRS, FRUIT CAKES, CUPCAKES AND PIECES OF CAKE WHICH ARE TO BE USED FOR TEA CAKES OR PETITS FOURS. BASIC MILK GLAZE WHISK TOGETHER 2 CUPS CONFECTIONER'S SUGAR AND 1% CUP MILK UNTIL ‘SMOOTH, ADDING MORE MILK IF NEEDED TO REACH DESIRED CONSISTENCY. MAKE ABOUT 34 cup. BROWN SUGAR GLAZE HEAT 6 TBSP. UNSALTED BUTTER AND 12 CUP PACKED LIGHT BROWN SUGAR IN A SAUCEPAN OVER MEDIUM, STIRRING, UNTIL SUGAR HAS DISSOLVED. ADD 2 TBSP. OF HEAVY CREAM, 1 TSP VANILLA EXTRACT AND 12 TSP. SALT BRINGS TO A BOIL. REMOVE FROM HEAT, THEN LET COOL UNTIL THICKENED. THIS MAKES ABOUT 1 CUP. LEMON GLAZE WHISK TOGETHER 2 CUPS CONFECTIONER’S SUGAR WITH 2 TSP. FINELY GRATED LEMON ZEST AND 4 CUP LEMON JUICE UNTIL SMOOTH. THIS MAKES ABOUT 1 CUP. CHOCOLATE GLAZE PLACE 3 OUNCES CHOPPED BITTER SWEET CHOCOLATE IN A HEATPROOF BOWL. BRING 12 CUP HEAVY CREAM TO A SIMMER IN A SMALL SAUCEPAN, POUR OVER CHOCOLATE. LET STAND FOR 2 MINUTES. ADD 2 TBSP. UNSALTED BUTTER, AND MIX UNTIL SMOOTH. LET STAND, STIRRING OCCASIONALLY UNTIL SLIGHTLY THICKENED. MAKE 1 CUPMODULE 7 OCCUPATIONAL HEALTH AND SAFETY OCCUPATIONAL HEALTH AND SAFETY IN THE KITCHEN DEFINITION OF TERMS: ~ A PLANNED SYSTEM OF WORKING TO PREVENT ILLNESS AND INJURY WHERE YOU WORK BY RECOGNIZING AND IDENTIFYING HAZARDS AND RISK. ~ THE SCIENCE AND PRACTICE OF MAINTAINING CLEAN AND HEALTHY CONDITIONS OF FOOD PRODUCTION SO THAT THE FOOD SERVED TO CUSTOMERS CANNOT MAKE HIM ILL. — ANYTHING WITH POTENTIAL TO CAUSE INJURY, ILLNESS OR DAMAGE. - THE CHANCE OR PROBABILITY OF THAT HAZARD CAUSING HARM OR DAMAGE TO PEOPLE, PROPERTY OR THE ENVIRONMENT. — A SIMPLE, SINGLE CELLED MICROORGANISM. MICROORGANISM ~ ARE LIVING CELLS SO SMALL THAT THEY CAN ONLY BE SEEN IN A MICROSCOPE. COMMONLY FOUND TO CONTAMINATE THE FOOD. — A POISONOUS SUBSTANCE THAT MAKES YOU SICK. — CAUSED BY TOUCHING EXPOSED ELECTRICAL WIRE OR A PIECE OF ELECTRICAL EQUIPMENT WHICH IS NOT GROUNDED PROPERLY. REASONS FOR OCCUPATIONAL HEALTH AND SAFETY 1. ELIMINATES POSSIBLE DANGER. 2. SAFEGUARD EMPLOYEE PRODUCTIVITY. 3. MEANS TO PROMOTE WORKPLACE PROCESSES. 4. PROTECT EMPLOYEE RIGHTS. 5. MAINTAIN WORKER HEALTH.TYPES OF HAZARD 1 — BROUGHT BY UNHEALTHY WORKING CONDITIONS, POOR LIGHTING AND VENTILATION, INSUFFICIENT FACILITIES, INEFFICIENT OR FAULTY EQUIPMENT OR MACHINE, AND IMPROPER WORK PRACTICES SUCH AS WRONG USED OF KNIVES. 2. —-COMMONLY KNOWN AS BIOHAZARDS, CAN BE ANY BIOLOGICAL SUBSTANCE THAT COULD CAUSE HARM TO HUMANS. - ERGONOMIC SAFETY HAZARDS OCCUR WHEN THE TYPE OF WORK, BODY POSITIONS, AND WORKING CONDITIONS PUT A STRAIN ON YOUR BODY. 4 ~ ARE PRESENT WHEN A WORKER IS EXPOSED TO ANY CHEMICAL PREPARATION IN THE WORKPLACE IN ANY FORM (SOLID, LIQUID OR GAS). — BROUGHT BY TOO MUCH STRESS FROM WORK MAY CAUDE EMOTIONAL STRAINS, ANXIETIES, AND DEPRESSION. - INADEQUATE AND INSUFFICIENT MACHINE GUARDS, UNSAFE WORKPLACE CONDITIONS, UNSAFE WORK PRACTICES 3. 5. Preventing Hazards (Best Cure} ‘Strategies in Identifying The 4 Step System (SAFE) Hazards and Risks Spot the Hazard ‘Assess the Risk Fix the Problem Evaluate Results ~ Observation ¥ Records Y InterviewsMODULE 8 MEASUREMENT AND SUBSTITUTION OF INGREDIENTS ACCOMPANIMENTS, GARNISHES, AND DECORATIONS FOR PASTRIES 1. SYRUP FLAVORED SIMPLE SYRUP IS USED TO MOISTEN SOME PASTRIES. FLAVORINGS MAYBE EXTRACTS LIKE VANILLA, LIQUORS LIKE RUM. ADD FLAVORINGS AFTER THE SYRUP HAS COLD, BECAUSE FLAVOR MAYBE LOST IF THEY ARE ADDED TO HOT SYRUP. SYRUPS MAY ALSO BE FLAVORED BY BOILING THEM WITH LEMON OR ORANGE RIND. 2. PASTRY CREAM CONTAINS STARCH THICKENERS AS WELL AS EGGS, RESULTING IN A MUCH THICKER AND MORE STABLE PRODUCT. IT IS USED AS PASTRY FILLINGS FOR CREAM PIES AND AS PUDDING. WITH ADDITIONAL LIQUID, IT IS USED AS CUSTARD SAUCE. 3. CUSTARDS IT CONSISTS OF MILK, SUGAR, EGGS AND FLAVORINGS. WHOLE EGGS ARE USED FOR GREATER THICKENING POWER. USED AS PIE FILLINGS AND AS A DESSERT BY ITSELF RULES FOR GARNISHING PASTRY PRODUCTS 1. GARNISHES SHOULD BE EDIBLE. 2. SIMPLICITY IS BEAUTY AND THEREFORE GARNISHES SHOULD APPEAR NATURAL, FRESH AND DAINTY — NEVER OVERWORKED OR OVERDONE. 3. A FEW SMALL GROUPS OF GARNISHES ARE OFTEN MORE ATTRACTIVE THAN A CONTINUOUS DECORATIVE SCHEME. 4. COLORS SHOULD BE HARMONIZED — NEVER CLASH. CONTRACTING COLORS USUALLY PRODUCE AN ARTISTIC PICTURE. ARTIFICIAL COLORING SHOULD BE KEPT TO THE MINIMUM. 5. GARNISHES WHICH ARE HIGHLY SEASONED ARE NOT GOOD IN TASTE. 6. GARNISHES NEED NOT BE EXPENSIVE. 1. THE SETTING MUST BE VIEWED AS A WHOLE.STANDARDS AND PRINCIPLES TO BE FOLLOW IN DECORATING AND FINISHING PASTRY PRODUCTS + COLOR OF THE PRODUCT - A COLOR STIMULATES SENSE OF SIGHT AND ENHANCED ONCE APPETITE. IT IS ESSENTIAL THAT THE PRESENTATION AND PLATING MUST BE EYECATCHING. * APPEARANCE — IS ABOUT FORM AND SHAPE OF PASTRY PRODUCTS AFTER BAKING. IT IS IMPORTANT THAT EACH PIECE/SLICE HAS THE SAME SIZE, SHAPE AND FORM. * CONSISTENCY — THE UNIFORMITY IN GRAINS AND TEXTURE. IT IS HOW IT FEELS IN THE MOUTH WHEN EATING. * MOISTURE CONTENT - AMOUNT OF MOISTURE PRESENT IN PASTRY PRODUCTS WHICH CONTRIBUTE IN THE MOISTNESS AND SOFTNESS OF PASTRIES. PACKAGING BAKERY PRODUCTS PACKAGING REFERS TO ANY MATERIAL USED TO COVER, CONTAIN, PROTECT, HANDLE, PRESERVE, IDENTIFY, DESCRIBE, PROMOTE, AND MARKET GOODS BY A PRODUCER TO THE CONSUMER. SEVERAL FACTORS ARE TAKEN INTO CONSIDERATION WHEN DESIGNING AN APPROPRIATE PACKAGING FOR GOODS, SUCH AS THE SIZE, SHAPE, DURABILITY, SPACE, AND COST. MAJOR FUNCTIONS OF PACKAGING + PROTECT FROM MECHANICAL DAMAGE IN TRANSIT AND LOADING AND UNLOADING * PROTECT FROM LOSS OF MOISTURE AND ANY FOREIGN ODOR CONTAMINATIONS * PROTECT FROM FOREIGN BODY INFESTATION. + LEGAL COMPLIANCE FOR VALUES AND INGREDIENTS FOR CONSUMERS + ADVERTISEMENT PACKAGING MATERIALS FOR STORING PASTRIES 1. PLASTIC CONTAINER - PLASTICS ARE EXTREMELY USEFUL AS THEY CAN BE MADE EITHER SOFT OR HARD FORMS, AS SHEETS OR CONTAINERS, AND WITH DIFFERENT THICKNESS, LIGHT RESISTANCE, AND FLEXIBILITY. 2. PLASTIC/CELLOPHANE — TRANSPARENT OR COLORED PLASTIC IS USUALLY USED FOR PACKAGING TARTS, PIES AND OTHER TYPES OF PASTRIES. 3. ALUMINUM FOIL 4. PAPER/BOXES