LO1 PREPARE BAKERY

Presented by:
Angelica Cafe
PRODUCTS
Princess Nicole Golde

Section: TVL-E
 PRE
TEST
_____1. It is the process of separating course particles in the ingredients by passing through as sieve. Air is
incorporated through this method.
a. Creaming
b. Cut and fold
c. Sifting

_____2. This type of cookie is cut into bars after baking. They are usually small and square in shape.
a. Drop cookies
b. Cookie bar
c. Rolled cookies
_____3. 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.
a. Cookies
b. Biscuits
c. Cupcakes

_____4. An equipment used for baking, heating, or drying foods.

a. Oven
b. Muffin pan
c. Baking pan

_____5. A solid elongated wood with handles at both both ends that is used to flatten dough or pastry
a. Wooden spoon
b. Spatula
c. Rolling pin
 _____6. Tool used to grate food into finer form
a. Electric mixer
b. Flour sifter
c. Grater

_____7. It is keeping the bacteria down to a small number as possible

through personal hygiene and proper food handling.
a. Facilities
b. Sanitation
c. Safety percussions
 _____8. It is the cheapest liquid used in baking.
a. Water
b. Oil
c. Milk

_____9. Is a finely ground meal obtained by grinding and

milling cereal grains or other root crops.
a. Baking soda
b. Flour
c. Hard flour

_____10. Made from plant product such as corn, cottonseeds,

soybeans, peanuts, and other sources.
a. Butter
b. Margarine
c. Oil
 Techniques in measuring and weighing ingredients used in baking
It is important to measure the ingredients accurately to get standards
products and efficient use of materials.

A. Measurement of dry and liquid ingredients

 1. Dry ingredients
a. Flour
b. Sugar
c. Baking powder, Soda, Salt, And Spices
d. Shortening
(a) With the use of measuring cup- Have shortening at room temperature.
Pack firmly into the measuring cup, taking care not to have air pockets.
(b) Water displacement method- Fill the cup with the 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 it with cold water
up to ¾ cup level and add shortening enough to raise the water up to the 1
cup mark. Drain well.
 2. Liquid ingredients
and milk

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 liquid
easily.
FREQUENTLY USED SUBSTITUTIONS AND EQUIVALENT

EQUIVALENT WEIGHT AND MEASUREMENTS

GIVEN MEASUREMENTS EQUIVALENTS ABBREVIATIONS

1 galoon (gal.) 4 quarts Gallon gal.
1 quart (qt.). 2 pints Quart qt.
1 pint (pt.). 2 cups Pint pt.
8 fluid ounces Cup c
1cup (c.).
4 ounces Tablespoon tbsp. or T
1/2 cup.
2 ounces Teaspoon tsp. or t
1/4 cup.
1 fluid ounces Fluid ounces fl.oz.
1/8 cup. Ounce oz.
3 teaspoon
1 tablespoon. Pound Ib.
16 ounces
1 pound Gram g.
35.2 ounces
2.2pounds Kilogram kg.
1000 grams
1 kilograms.
 MAJOR INGREDIENTS IN
BAKING
1.flour- is a finely ground meal obtained by grinding
and milling cereal grains or other root crops. It is
most commonly made from wheat and when the
word "flour" is used without classification, it usually
implies wheat flour.
 A. Types of flour

Flour can be classified as to hard flour or soft flour

1. Hard flour or bread flour is high gluten with 12-14% protein contents 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 structures

3. All purpose flour has 10-11% protein content and is made from a blend of hard and soft wheat
flours. Also called this general purpose flour or family flour.

4. Soft flour is comparatively low in gluten and so results in a fines texture. Soft flour is usually made
into cake flour, which is the lowest in gluten content, and pastry flour, which has slightly more gluten
that 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 lender and delicate texture is desired.
 B. USES OF FLOUR
1. Provide structures, texture and color to baked products
2. Provides nutritive value to baked products
3. Used a thickening agent
4. Used as binder of food
5. Used as stiffening agent in laundry

C. STORAGE OF FLOUR
Most types of flour keep well in a sealed container in a cool, dry location.

D. PROPERTIES/CHARACTERISTIC OF FLOUR
1. Whitish color
2. Tolerance
3. Strength
4. Uniformly
 II. SUGAR
Sugar is a sweet, soluble organic compound that belongs to the carbohydrates group of food.

A. TYPES OF SUGAR
1. Regular granulated sugar or white sugar- also known as table sugar or as refined sugar.
2. Confectioners sugar or powdered sugar- granulated sugar that has pulverized. To prevent lumping and caking,
about 3% cornstarch is added.
3. Brown sugar- contains caramel, mineral matter and moisture. It’s also contains a small amount of molasses. It
comes in three colors.

B. EFFECTS OF SUGAR IN BAKING

•increasing dough development
•makes the color of the crust richer
•improves the nutritive value, flavor and aroma of the product
•makes the bread more tender
•increase the volume of the loaf
•serves as food for the yeast
•contributes to moisture content of baked products, increasing it's strong quality
•acts as creaming agent
 III. EGGS
Egss are considered a complete protein, containing
all the essential amino acids humans use to build
other proteins needed by the body.

They represent almost 50% of the total cost of any

baked product, thus considered that 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 riches 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 eggs whites
and responsible for its gel characteristic.
2. Ovalbumin- another protein found in eggs
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 flat, which, when added to flour mixture increases
tenderness.

A. EXAMPLES OF SHORTENING
1. Oil- made from plant products such as corn, cottonseeds, soybeans,
peanuts and other sources.
2. Butter- made of fatty milk proteins. It contains 80-85% fat; 10-15%
water and 5% milk solids. It contributes flavor and tenderness.
3. Margarine- made from hydrogenated vegetable oil. It contains 80-
85% fat, 10-15% water and 5% salt. The hydrogenation process makes
oil a solid.
4. Lard- made of fat from pork and it gives flakier texture.
5. Cocoa butter- it gives chocolate it's 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 arom, 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.

A. CLASSIFICATION OF LEAVENING AGENTS

1. Chemical leaveners are chemical mixtures or compounds that
release gases, usually carbon dioxide.
 EXAMPLES OF CHEMICAL LEAVENERS IS...
a. Baking soda- a chemical salth with diverse practical uses.
b. Baking powder- 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-marketing industry.

2. Biological leaveners. Yeast is a living organism, neither plant nor animal.

Yeast belong to a separate kingdom in taxonomy, the fungus kingdom.

Types of yeast:
•dry or granular
•compressed or cake type
•instant

VI. LIQUID INGREDIENTS

Provide moisture to rehydrate and activate the years and bring together the
flour and any other dry ingredients to make the dough.
 The following are some types of the liquid ingredients used in baking:

A. WATER
The cheapest liquid used in baking.

B. MILK AND OTHER DAIRY PRODUCTS

milk and cream, like water, moisten dough and batters. They also contribute the the nutritive value of baked goods.

1. TYPES OF MILK USED IN BAKING

•fresh milk or whole milk
•evaporated milk
•condensed milk
•skimmed milk
•powder or dry milk

2. USES OF MILK IN BAKING

•uncreases nutritive value of baked products
•inhances 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 struct
•provides moisture and tenderness to baked goods
•enhances flavor
•extend the shelf life of a cake
•boost crust color
 MINOR INGREDIENTS IN BAKING
They are used in small quantity, but contribute to the enhancement of flavor and texture
or 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 CHOCOLATES
1. Unsweetened chocolate
2. Bittersweet and semisweet chocolate
3. Milk chocolate

SANITATION
Sanitary measures include personal hygiene, keeping food, equipment and the work area
clean. Unsanitary practices and improper handling of food may result to the food
contamination or infection, poisoning and death.
 WORKERS PERSONAL HYGIENE
•Remove jewelries and accessories
•hands should be clean and nails cut short
•use the appropriate work outfit.
•keep sick persons out of the kitchen

FACILITIES
•sanitize all laboratory equipment, tools and utensils,
thoroughly before and after use
•air dry all equipments, 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 ang coughing
•Utensils that fall on the floor should be washed well before using them again.
•Store food supplies in a clean, dry place
•Clean cans, bottles and bags containing ingredients before opening
•Keep dry and liquid ingredients in a sealed container
•Keep food at a suitable temperature. Bacteria multiply fastest between 15°c
and 52°c (60°f and 123°f). Keep hot food hot until served, 60°c (140°f), where
bacteria can no longer grow. Keep cold food cold until served, 4°c (40°c), at a
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

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

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 achieved the desired results.
 THE USE OF QUALITY INGREDIENTS
Always use high quality dry ang liquid ingredients, Munir baking ingredients,
shortening and fresh eggs. Use ingredients indicated in the recipe.

THE USE OF APPROPRIATE TOOLS AND UTENSILS

Utilize standard measuring cups, glass and spoons for best results. Use a
pastry blender or two knives when cutting shortening into flour.

FOLLOWING CORRECT PROCEDURES

•Study and follow the recipe accurately
•Pre-heat the oven
•Measure ingredients accurately
•observe correct hand and mixing techniques
•Make use of the type of pan specified in the recipe
•Follow the specified baking time and temperature stated in the recipe
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.

"MEASURING UTENSILS"

LIQUID-MEASURING CUP- transparent cup to calibrated to indicate the amount of liquid.

DRY-MEASURING CUP- used to measure dry ingredients such as flour, and sugar.

MEASURING SPOONS- used to measure small amounts of ingredients.

DIETETIC SCALE- used the measure the weight of the items or ingredients.

"MIXING, BLENDING, AND CUTTING UTENSILS"

DOUGH CUTTER- used to cut dough

FLOUR SIFTER- used in sifting coarse or dry ingredients such as flour and sugar

ELECTRIC MIXER- used to stir and blend mixtures used in baking

GRATER- used to great food into tinner form

 MIXING BOWL- a hollow dish where ingredients for baking are mixed

ROLLING PIN- used to flatten dough or pastry

ROTARY EGG BEATER- a hand-held device for beating eggs, cream, and others liquids

RUBBER SCRAPER- used for mixing and scraping mixture

SPATULA- used for leveling-off dry ingredients and spreading icing and frosting on cakes

WOODEN SPOON- used for mixing and stirring flour mixtures

"BAKING UTENSILS"

OVEN- used for baking, heating, or drying foods

BAKING PAN- uses for baking cakes

MUFFIN PAN- an aluminum rectangular or square pan with hallow rounded

COOKIE OF BAKING SHEET- used for baking cookies

 "TYPES, KINDS AND CLASSIFICATION OF BAKERY PRODUCTS"

Baking has become not just a a favorite past time or hobby but a highly profitable business.
Bread is one of the most popular and best sold baked products.
There are different kinds of bread. Whatever kind of bread is eaten, people remember it for its
quality.
The quality of bread is affected by the type of ingredients used.

"KINDS OF DOUGH IN BAKING BREAD"

Dough used in baking bread is classified into two:
•LEAND DOUGH. This dough is made up into Pas De Sal, Pan Amerikano, French Bread, and other
crusty bread varieties.
•RICH DOUGH. 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.
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. The, the remaining ingredients are
added and the mixture is treated aa straight dough.
 "CHARACTERISTICS OF A WELL-MADE BREAD"
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 eve grain, elongated cells, and think 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 color, not sour.
QUIZ TIME!
A. GIVE WHAT IS ASKED FOR THE FOLLOWING

1-6. Six major ingredients in baking.

7-10. Give at least (4) minor ingredients in baking.

B. ARRANGE THE FOLLOWING PROCEDURES IN BAKING. USE A FOR THE FIRST STEP, B FOR
SECOND AND SOON.

___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
 C. CHOOSE THE LETTER OF THE CORRECT ANSWER.

1. A set of spoon used to measure small amounts of ingredients

a. Liquid-measuring cup
b. Dry-measuring cup
c. Measuring spoon
d. Mixing bowl

2. Tool used to grate food into finer form

a. Grater
b. Flour sifter
c. Electric mixer
d. Wooden spoon

3. An equipment used for baking, heating, or drying foods

a. Stove
b. Baking pan
c. Oven
d. Muffin pan

4. A tool with a sharp edge used to cut dough

a. Spatula
b. Dough cutter
c. Rotary egg beater
d. Grater