BREAD AND PASTRY PRODUCTION HAND-OUTS

Prepared by: Mr. Ceasar Ryan Asuncion

Bread and Pastry Basic Terms
1. Angel Food Cake – type of cake made of meringue and flour
2. Bake – cook food in a dry heat method inside an oven
3. Batter – semi-liquid mixture of one or more flours combined with liquids such as water, milk or egg used to
prepare various foods
4. Beating - introducing air into mixture thru mechanical agitation as in beating eggs
5. Blend - To combine ingredients and produce a homogenous mixture
6. Boiled Icing - sugar and egg white icing for cakes. Sugar is first cooked on thoe stovetop to form syrup, and
then the hot syrup is beaten into whipped egg whites. As the mixture is beaten, it becomes smooth, fluffy and
glossy.
7. Butter cream - icing made of butter and/or shortening blended with confectioner’s sugar or sugar syrup
8. Cake flour - fine, white flour made form soft wheat
9. Chemical Leavener - leaveners such as baking soda, baking powder which releases gases produced by
chemical reaction
10. Chiffon Cake - light cake made following the chiffon method – cake mixing method involving the folding
11. Choux Pastry - light pastry dough for making profiteroles and eclairs
12. Creaming - rubbing butter and sugar until light and fluffy
13. Filling - edible mixture used to fill pastries, sandwiches or cakes
14. Fondant - type of icing made of boiled sugar syrup that is agitated so that it would crystallized into a mass of
extremely small white crystals
15. Frost - cover cakes with icing
16. Ganache - rich cream made of chocolate and heavy cream
17. Garnishing - decorate or embellish something, especially food
18. Grease - brush pan with shortening
19. Gum paste - type of sugar paste or pastillage made from vegetable gum
20. Petit four - small confectionery or savory appetizer
21. Pre-heat - heat the oven prior to baking to achieve the required heat
22. Scrape - to remove sticky ingredients from the side of the mixing bowl
23. Sponge cake - type of cake made by whipping eggs and sugar to foam, then folding in flour
24. Tortes - German for various types of cakes, usually later cakes
25. Whip - to beat rapidly and continuously to aid incorporation of air as in whipping egg whites to make
meringue and in cream

Measuring Ingredients Properly

It is important to measure the ingredients accurately to get standard products and efficient use of materials.
Dry Ingredients
1. 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.
2. Baking Powder/Baking Soda – Remove the lumps by stirring. Dip the measuring spoon into the powder or
scoop the baking powder or baking soda, then level it off with a spatula.
3. Powdered Milk – Remove the lumps by stirring. Scoop lightly to fill the measuring cup without shaking
until it overflows. Use the spatula or the straight edge of a knife to level the measurement.
4. White Sugar – Sifting is not necessary unless it is lumpy. Fill the measuring cup or spoon the sugar until it
overflows. Do not shake the measuring cup but level the sugar with a spatula or the edge of a knife.
5. Brown Sugar – Roll out the lumps, remove the dirt and pack into the measuring cup until the sugar follows
the shape of the cup when inverted. When removed from the measuring cup, the brown sugar will be
molded into the shape of the cup if packed properly.
Liquid Ingredients
A liquid measuring cup is used to measure large quantities of liquids. Set the cup on a level surface. Never
lift the cup while pouring the liquid. Read the scale from the side of the cup.
Solid Fats
Fill the measuring cup with shortening and press down until it is full. Level the fat with the spatula or the
edge of a knife.
Portion Control, Yields, Weights and Sizes
What is Portion Control?
Portion control means getting the right number of servings from a recipe and serving the right
amount. It requires following the standardized recipes exactly. It involves planning menus carefully,
purchasing an adequate amount of food, preparing, storing, and serving food.
Importance of Portion Control
1. It provides the correct serving size to meet the nutritional needs
2. It helps control costs
3. It helps minimize waste
4. It helps to guide the ordering and preparation of food
5. It is a contributing factor in giving a consistent yield and portions size
6. Customers know exactly how much food to expect
7. Customers get the same portion size
Methods of Portion Control
1. Cutting – a method or dividing food into uniform pieces before it is placed on the serving line.
2. Weighing – a method that makes use of a food scale to create portions based on weight
3. Measuring – a method of portioning food on the serving line that involves the use of scoops of
ladles.
4. Counting – name or list (the units of a group or collection) one by one in order to determine the
total number
Suggestions for Controlling Portions
1. Follow the recipes accurately when measuring and weighing ingredients
2. Be sure the servers know the planned portion size for each baked products to be served
3. Prepare a sample tray or plate before serving to visualize the amount to serve
4. Use the correct type and the correct size portion control tool for each food item

Definition of Cake and Classification of Cakes

Cakes are rich muffins that contain high proportions of fat, sugar and eggs. They are leavened by
air, steam, or carbon dioxide produced by baking powder and baking soda. They are cooked immediately
after mixing and are relatively large in volume, light in weight, fine in texture, and easy to cut. They come
in varying sizes and shapes – small, medium or large; single, double or multilayer; and rectangular,
rounded, square or heart shapes. They are made richer by icings or frostings and with the addition of
nuts, fruits, chocolates and confectioners’ sugar. Other names of cakes that come in variations and served
in tea party, brunch desserts are tortes, gateaux, and petit fours.

Classification of Cakes
Shortened Cake Unshortened Cake Hybrid Cake
Batter type cakes Foam type cakes A cake made by combining the
characteristics found in both
shortened and unshortened cake
Type of cake depends largely on Type of cake is more on eggs than
egg, milk and flour for texture flour in mixture =
Contain fat Do not contain fat Contain fat like shortened cake
and beaten egg white like
unshortened cake
Tender, moist and velvety Light and fluffy, interior is High volume but not as light as
spongy unshortened cake
Examples: Red velvet cake, Examples: Angel cake, Sponge Examples: Chiffon cakes
Pound cake, Chocolate cake cake, cake rolls
Baking Ingredients and their Functions
1. Flour – is a powdery substance produced by finely grinding grain through a process called milling. It holds
ingredients together in baking. When flour protein is combined with moisture and heat, it develops into
gluten. Different types of flours have different levels of protein. Protein determines the gluten strength of
the flour. Gluten gives the dough its shape and form.
Common Types of Flour
a. Bread Flour – has the highest amount of protein thus, has high gluten content, so it is used for breads.
Bread flour is creamy in color and is rather rough and granular. (12-14% protein)
b. Cake Flour – sometimes called soft flour as it is milled from soft white wheat. It is described as weak
because the products made from it are tender with delicate texture. (7-9% protein)
c. All Purpose Flour – is made from a combination of bread and cake flour sources and has medium gluten
strength. It is suitable for almost any baking purposes. (10-11 flour)
2. Shortening – is a 100% solid fat made from vegetable oils, almost exclusively used in baking. The taste of
the baked product depends greatly on the flavor of the shortening.
3. Sugar – a sweet soluble, crystalline organic compound that belong to the carbohydrate group of foods. It is
responsible for the attractive golden brown color of baked products. It contributes to the development of
good flavor and aroma.
Effects of Sugar on Baking
1. It tenderizes the gluten
2. It makes browner, crisper crust
3. It helps baked products stay fresh longer because it retains moisture
4. Baking Soda – leavening agent that produces CO2 gas when activated or combined with an acidic liquid
ingredient like honey, chocolate or yogurt.
5. Baking Powder - made from cream of tartar and starch, baking powder is a leavening agent which causes
your batter to rise. It has a built-in acidic ingredient so you don’t need to add anything else unlike baking
soda.
6. Milk – has definite functions in baking. The protein in milk softens moisture and adds colour and flavor to
baked goods. It gives the dough or batter strength and structure, as well as adds tenderness, flavor and
moisture.
7. Eggs – eggs perform important functions in cakes that other ingredients cannot do. Eggs are essential
because they maintain tender the structure of the cake or baked products. Eggs hold together the other
ingredients during mixing and baking.
8. Salt – salt does a couple different things in baking. For one, it helps preserve the colour and flavor of flour.
It gives a finer texture to bread and removes flatness or lack of flavor in it.

TECHNIQUES IN CAKE PREPRATION

Other than the general mixing methods used for cakes, there are several techniques used by seasoned bakers in
producing better quality products. These techniques are used every step of the way, that is, from measuring down
to baking.
1. Creaming. The fat (usually butter or shortening) and sugar are creamed together until light and fluffy. The
eggs are added one at a time to the creamed mixture. Sifted flour and other dry ingredients are then added
alternately with the liquid ingredients into the creamed mixture.
2. Blending. This involves mixing the dry ingredients with the liquid ingredients using a spatula, rubber
scraper, or wooden spoon.
3. Folding. This is an important process in the mixing of beaten egg whites into the batter. One should be
careful to incorporate and retain the air produced in the folding process (one swift cutting stroke going
down and a gentle horizontal move at the bottom, then swiftly going up). Maintain a uniform light
movement of your stroke until a thorough blending of the beaten egg whites and batter is achieved. Folding
is best done with the use of a rubber scraper than with one’s bare hands. However, for bigger mixture, an
electric mixer or the hands may be used.
4. Beating. This process incorporates air into the mixture by mechanical agitation. It could be done with a
fork, wire whisk or mixer. Beat with a uniform motion, starting slowly then gradually increasing speed. For
a better result, see to it that the egg whites are fresh, free from egg yolk mixture, and are at room
temperature.
 5. Stirring. This is a process of mixing two or more ingredients. This is often done by rotating a wooden
spoon through a mixture as long as necessary until the ingredients are combined. The spoon is moved in a
circular motion. The amount and intensity of stirring depends on the degree of consistency and the texture
required.
6. Whipping. Eggs and cream are usually whipped to fill them with air and make them thick and fluffy.

Basic Steps in Baking

1. Read the recipe. Read the recipe through – the measurement of ingredients, the correct and number of
tools needed, and the step-by-step instructions or procedure ensures that you know what to do and how to
do it.
2. Assemble the ingredients. Check and measure all necessary ingredients accurately. Arrange them
according to the sequence of their preparation.
3. Set out the baking tools. Arrange the tools, utensils and equipment needed for measuring, mixing and
baking.
4. Preheat the oven. Turn on the oven and set the oven knob at the required temperature.
5. Choose the correct pan. Use the specific pan size indicated in your recipe. Some recipes call for ungreased
pan, some call for greased and floured, and some require lining using wax paper or greaseproof paper, or
parchment paper.
6. Measure the ingredients properly. Measure the ingredients using correct utensils according to the
amount required in the recipe. It is important to know how to properly execute the different techniques in
working with the ingredients. It should be done correctly with the use of an appropriate tool.
7. Fill the pans. Pour the batter in the prepared pan about ¾ full. Pour batter from a bit of a height and allow
it to fold over on itself. This will trap air bubbles and make a fluffy cake.
8. Bake in the preheated oven. Place cake in the middle of the oven or center rack to bake.
9. Test for doneness. Check doneness of cake by inserting a cake tester or toothpick. If it comes out clean, it
is done.
10. Cool the baked products. For butter cakes, put the pan on a wire rack and leave to cool for 10 minutes.
Afterwards, invert pan to remove the cake and cool it completely. For sponge and chiffon cakes, invert pans
at once in wire racks.

Causes of Failures in Cakes

Failure Possible Causes

Outside Appearance
1. Pale color Under baked, lack of sugar, wrong size of pan
2. Cracked or peaked High baking temperature; excessive flour
3. Over brown High temperature; excessive sugar; overbaked
4. Poor volume Too low temperature, poor quality eggs, expired leavening agent, insufficient beating,
under baked, too much oil, too much liquid, wrong size of pan
5. Sunken Pan not inverted to cool (as in chiffon cake); cake removed from pan while hot
Inside Appearance
1. Uneven Grain Too little liquid; under mixed, oven not preheated; too much oil
2. Crumbly Too much oil or sugar, under mixed
Texture
1. Dry Overbaked
2. Soggy Under baked, under mixed, too much fat
3. Solid Too much flour, overmixed, overbaked, wrong proportion of ingredients, poor quality
ingredients
4. Flavor ingredients Wrong proportion of ingredients; poor quality ingredients

Importance of Pre-Heating the Oven

It is important to preheat your oven before baking. Temperature affects the interaction of ingredients in a
mixture. Baked items depend on the correct oven temperature to help them rise properly. This is in turn affects the
final structure of the product. To preheat the oven, place the oven racks at the proper levels first, and then set the
temperature stated in the recipe.