UC1.

PREPARE AND PRESENT BAKERY PRODUCTS

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.

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

 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 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.

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.
 Observe correct hand and mixing techniques. Wrong mixing techniques such as over-
mixing, under-mixing, 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.

Types, Kinds and Classification of Bakery Products

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.

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.

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.
 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.

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

Inside Characteristics of Biscuits

 Color: Creamy white; free from yellow or brown spots.
 Grain: Flaky, pulling off in thin sheets; medium fine, even cells.
 Texture: Tender; slightly moist; light.
 Flavor: Pleasing, well-blended with no bitterness.

NOTE: Drop biscuits will be nicely rounded with rough and crisper crust. They will not be as
flaky.
DINNER ROLL/SOFT ROLL
 Ingredients:
Mixture 1
 1 ¼ cup bread flour
 1∕8 bar butter (softened)

Mixture 2 cfg
 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

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
 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.

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. Prepare the desired filling and/or topping. Set aside.
2. Dissolve yeast in ¼ cup lukewarm water. Sprinkle with 1 tbsp. sugar. Allow to stand for 8-
10 minutes.
3. Combine water, oil, salt and sugar. Stir until salt and sugar is dissolved. Set aside.
4. 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.
5. Transfer dough on a floured board and start kneading. Continue kneading until dough is
smooth. (Approximately 20-25 minutes)
6. 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.
7. Shape and add fillings and/or topping
8. Arrange in grease cookie sheet.
9. Allow to rise for the second time until double in size.
10. Bake until done (10-15 min at 350 F)

RUBRICS:

Excellent Very Good Good Fair Poor

Characteristics
5 4 3 2 1
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” sweat
Comments:

Name: _____________________________________________ Date: _______________

 Unit of
Assessment Criteria 5 4 3 2 1
Competency
UC1. Prepare and Present Bakery Products
1. Appropriate equipment is used according to required
bakery products and standard operating procedures.
2. Ingredients are selected, measured and weighed
according to recipe requirements and established
standards and procedures.
LO1. 3. Variety of bakery products are prepared according to
Prepare standard mixing procedures/formulation/recipes and
Bakery desired product characteristics.
Products 4. Bakery products are baked according to techniques and
appropriate conditions; and enterprise requirement and
standards.
5. Required oven temperature is selected to bake goods in
accordance with the desired characteristics, standards
recipe and specifications and enterprise practices.
1. Required and appropriate fillings and coating/icing,
glazes and decorations for variety of bakery products are
LO2. prepared in accordance with standard recipes, enterprise
Decorate standards and/or customer preferences.
and Present 2. Bakery products are filled and decorated as required and
Bakery appropriate in accordance with standard recipes and/or
Products enterprise standards and customer preferences.
3. Bakery items are finished according to desired product
characteristics.
1. Packaging materials are selected according to types,
kinds and classification of bakery products.
2. Shelf-life of baked products are determined according to
LO3. Store
established standards and procedures.
Bakery
3. Bakery products are stored according to established
Products
standards and procedures.
4. Appropriate packaging is selected for the preservation of
product freshness and eating characteristics.
TOTAL

Rated by:

Moneth D. Gerarman
TVL – H.E Teacher I

I. Arrange the following procedures in baking. Use A for the first step, B for second and
so on. Write your answer in your test notebook.
______1. Pre-heat the oven.
______2. Follow the specified baking time and temperature.
 ______3. Make use of the type of pan specified in the recipe.
______4. Observe correct hand and mixing techniques.
______5. Study and follow the recipe accurately.
______6. Measure ingredients accurately.

II. 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 Cutting-in Stirring

Beating Whipping Sifting
Folding Cut and Fold

_______________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.