INTRODUCTION Technology and Livelihood Education (TLE) is one of the nomenclature in the implementation of the K to 12 Basic Education Program (BEP) composed of four compon component ents; s; namel namely y !gri"# !gri"#ish ishery ery !rts !rts $ome $ome Econo Economic mics s %ndust %ndustria riall !rts !rts and %nformation and &ommunication Tec Technology hnology'' %n this module the focus is on $ome Economics mini"course BREAD AND PASTRY PRODUCTION' PRODUCTION' %n this this cours course e you you ill ill *e e+pos e+posed ed to differ different ent tools tools instru instrumen ments ts proper proper calculation and mensuration and actual preparation of the different recipes that are necessary in either putting up a specialty store that provides *a,ed products or performing the tas, of a *a,er or *a,ery aide' This ill also *e a venue for you to assess yourself and identify aspects of *usiness that you need to strengthen and safeguard *efore you ta,e the plunge into the orld of or,' -o that the or,force is far *ehind in e.uating the num*er of availa*le /o*s the 0epartment of Education is revitaliing its resources to lead the young minds and to prepare them s,illfully as future patty chef or the li,e instead' %t is in honing the s,ills that learners can assure to have an edge of surviving the daily needs of oneself and of others' %t see,s to provide students ith the ,noledge s,ills and motivation in the field of *read and pastry production' This module is specifically crafted to focus on Process on Process and Delivery ' %t is enriched ith different activities that ill assess your level in terms of s,ills and of ,noledge that you are e+pected to demonstrate after going through this learning materials' materials' Learning Learning procedures procedures are divided divided into different different sections sections " What to Know Know What to Process Process What to Reflect and Understand Understand and and What to Transfer ' o over over ith ith the the sugg sugges este ted d tas, tas,s s and and acco accomp mpli lish sh them them to prac practi tice ce dev developin eloping g a sustaina*le program prioritiing needs and *uilding vision' 3o e+plore and e+perience the K to 12 TLE modules and *e a step closer to to a successful producer of .uality *read and pastry'
*** K12 Learning Module in Basic Baking and Bakeshop Production
OBECTI!ES !t the end of this module as a learner learner you are e+pected to: 1' Perf Perfor orm m the the tas tas, of a che chef or a *a,er ,er *as *ased on mar, mar,e et needs eds and demands' 2' Prep Prepar are e and and prod produc uce e delic delicio ious us .ual .uality ity prof profita ita*l *le e and and sale salea* a*le le *a,e *a,ed d products' ' 0emon 0emonstr strate ate understa understandi nding ng of conce concepts pts and princ principle iples s of proces process s and delivery in the e+ploratory course in *reads and pastry production'
<<<
!t this point you are heading into meaningful activities and learning encounters' &omplete the e+ercises and anser the suggested or,sheets to e+perience lifelong practical learning that aaits at the end of this module' E-456 6578 4578-E69
"EARNIN# #OA"S$ TAR#ETS K12 Learning Module in Basic Baking and Bakeshop Production
OBECTI!ES !t the end of this module as a learner learner you are e+pected to: 1' Perf Perfor orm m the the tas tas, of a che chef or a *a,er ,er *as *ased on mar, mar,e et needs eds and demands' 2' Prep Prepar are e and and prod produc uce e delic delicio ious us .ual .uality ity prof profita ita*l *le e and and sale salea* a*le le *a,e *a,ed d products' ' 0emon 0emonstr strate ate understa understandi nding ng of conce concepts pts and princ principle iples s of proces process s and delivery in the e+ploratory course in *reads and pastry production'
<<<
!t this point you are heading into meaningful activities and learning encounters' &omplete the e+ercises and anser the suggested or,sheets to e+perience lifelong practical learning that aaits at the end of this module' E-456 6578 4578-E69
"EARNIN# #OA"S$ TAR#ETS K12 Learning Module in Basic Baking and Bakeshop Production
!s you go through this module you ill *e a*le to assess yourself ith the characteristics and competencies *efore getting into the orld of *a,ing industry' industry' 6ou may no set your learning goals and targets so that you ill *e guided accordingly as you go through this module' Kindly provide honest anser on each item *elo'
=6 5!L3 !8E T$E 8E#LE&T%5-3 5# >$!T % >!-T T5 BE' =6 5!L3 !8E?' @@@@@@@@@@@@@@@@@@@@@@@@ @@@@@@@@@@@@@@@@@@@@@@@@@@@@@@@@@@@@ @@@@@@@@@@@@@@@@@@@@@@@@ @@@@@@@@@@@@@@@@@@@@ @@@@@@@@ @@@@@@@@@@@@@@@@@@@@@@@@ @@@@@@@@@@@@@@@@@@@@@@@@@@@@@@@@@@@@ @@@@@@@@@@@@@@@@@@@@@@@@ @@@@@@@@@@@@@@@@@@@@ @@@@@@@@ @@@@@@@@@@@@@@@@@@@@@@@@ @@@@@@@@@@@@@@@@@@@@@@@@@@@@@@@@@@@@ @@@@@@@@@@@@@@@@@@@@@@@@ @@@@@@@@@@@@@@@@@@@@ @@@@@@@@ @@@@@@@@@@@@@@@@@@@@@@@@ @@@@@@@@@@@@@@@@@@@@@@@@@@@@@@@@@@@@ @@@@@@@@@@@@@@@@@@@@@@@@ @@@@@@@@@@@@@@@@@@@@ @@@@@@@@ @@@@@@@@@@@@@@@@@@@@@@@@ @@@@@@@@@@@@@@@@@@@@@@@@@@@@@@@@@@@@ @@@@@@@@@@@@@@@@@@@@@@@@ @@@@@@@@@@@@@@@@@@@@ @@@@@@@@
=6 T!8ET3 !8E T$E =E!-3 T5>!803 T$E !&$%EAE=E-T 5# =6 5!L3' =6 T!8ET3 !8E?' @@@@@@@@@@@@@@@@@@@@@@@@ @@@@@@@@@@@@@@@@@@@@@@@@@@@@@@@@@@@@ @@@@@@@@@@@@@@@@@@@@@@@@ @@@@@@@@@@@@@@@@@@@@ @@@@@@@@ @@@@@@@@@@@@@@@@@@@@@@@@ @@@@@@@@@@@@@@@@@@@@@@@@@@@@@@@@@@@@ @@@@@@@@@@@@@@@@@@@@@@@@ @@@@@@@@@@@@@@@@@@@@ @@@@@@@@ @@@@@@@@@@@@@@@@@@@@@@@@ @@@@@@@@@@@@@@@@@@@@@@@@@@@@@@@@@@@@ @@@@@@@@@@@@@@@@@@@@@@@@ @@@@@@@@@@@@@@@@@@@@ @@@@@@@@ @@@@@@@@@@@@@@@@@@@@@@@@ @@@@@@@@@@@@@@@@@@@@@@@@@@@@@@@@@@@@ @@@@@@@@@@@@@@@@@@@@@@@@ @@@@@@@@@@@@@@@@@@@@ @@@@@@@@ @@@@@@@@@@@@@@@@@@@@@@@@ @@@@@@@@@@@@@@@@@@@@@@@@@@@@@@@@@@@@ @@@@@@@@@@@@@@@@@@@@@@@@ @@@@@@@@@@@@@@@@@@@@ @@@@@@@@
PRE% ASSESS&ENT ASSESS&ENT D'rect'on( 8ead each statement *elo' Encircle the letter of the correct anser' anser' K12 Learning Module in Basic Baking and Bakeshop Production
1' 3trong enough in dealing and solving the challenges you may underta,e as you go ith running your *usiness' a' hard or,ing *' committed c' ris, ta,er d' honest 2' ! *a,er must *uild a good reputation; possesses the courage to do the right thing' a' ris, ta,er *' relia*le and has integrity c' patient d' committed ' 3uccessful *usiness people *ase their or, on strengths' a' goal oriented *' hardor,ing c' *uilds on strengths
d' patient
' Kno that in your *usiness personal needs attachment to your friends families and relatives are set aside' a' opportunity see,er *' hard or,ing c' committed d' patient C' Knos ho to handle unusual events that may happen in the *usiness hich include pro*lems in managing the or,ers pro*lems on the delivery of goods and services and the pro*lems on demand and production' 6ou must *e patient in dealing ith these uncertainties' a' goal oriented *' hard or,ing c' copes ith uncertainty d' committed D. %nvolves developing and using logical step"*y"step plans to reach the goals' a' sets standards *' responsi*le c' hard or,ing d' committed ' Ta,es time to listen to the advice suggestions and recommendations of fel lo *a,ers' a' responsi*le *' illing to listen c' committed d' hard or,ing F' ! successful *a,er ta,es the initiative' a' initiative *' ris, ta,er c' opportunity see,er
d' committed
G' 6ou must *e concerned to ,no ho ell you are doing and ,eep trac, of your performance' a' future oriented *' hard or,ing c' open to feed*ac, d' committed 1H' Learn from your mista,es' a' copes ith failure *' honest
c' hard or,ing
11' %t is an individual ho differs in opinion and /udgment' a' goal oriented *' committed c' ta,es initiative
d' ris, ta,er
d' persistence
12' ! characteristic of a person ho is forard loo,ing' K12 Learning Module in Basic Baking and Bakeshop Production
a' goal oriented
*' ris, ta,er
c' persistence
d' committed
1' Loo,ing for income *ecause you ,no that this ill *e your *read and *utter not only for you *ut also for your family' a' profit oriented *' ta,es initiative c' ris, ta,er d' opportunity see,er 1' !n individual ho ould li,e to engage in any *usiness must possess a strong faith in his I her a*ility and capa*ilities in dealing ith the different pro*lems that she might encounter in running a *usiness' a' persistence *' hardor,ing c' self confidence d' committed 1C' Putting up your on *usiness re.uires a lot patience integrity and dedication' a' hard or,ing *' committed c' ris, ta,er d' persistence 1D' 7sed for *a,ing loaf *read' a' loaf pan *' muffin pan
c' tart molder
d' round pan
1' Pies that are large enough for individual serving' a' tart *' turnovers c' pies
d' ca,es
1F' %t enhances the flavors of the crust' a' sugar *' salt c' egg
d' *utter
1G' 3erves as toppings for pies and pastries' a' meringue *' creams d' mil,
d' eggs
2H' Bread leavened *y yeast' a' .uic, *read *' loaf *read
c' rich *reads
d' dinner rolls
21' ! type of shortening made from the side part of the hog' a' *utter *' lard c' oil d' margarine 22' %t is a solu*le seet crystalline organic compound that improves the taste of the *a,ed productsJ a' salt *' sugar c' flour d' shortening 2'%t includes ,nife and chopping *oard used to cut glaed fruits nuts and other *a,ing ingredients' a' spatula *' ru**er scraper c' cutting tools d' grater 2' These are used to slice rolls and delicate ca,es' K12 Learning Module in Basic Baking and Bakeshop Production
a' ,itchen shears
*' ,nife
c' pastry heel
d' grater
2C' %t comes in graduated sies and has sloping sides' a' flour sifter *' mi+ing *ol c' grater
d' spatula
2D' 7sed in greasing pans or surface of pastries' a' pastry tip *' pastry heel c' pastry *ag
d' pastry *rush
2' %t is used to flatten the dough' a' rolling pin *' spatula c' ooden spoon
d' scraper
2F' &aused *y organisms such as viruses *acteria fungi parasites' a' safety haards *' chemical haards c' physical haards d' ergonomic haards 2G' 3trips of dough placed on top of the pie' a' lattice *' *utter c' egg H' %t is used to strain or sift dry ingredients' a' molder *' strainer c' ire his,
d' tart
d' timer
***
"ESSON ) +ISTORY O, BAKIN# AND ITS BASIC IN#REDIENTS
Learning Goals and Targets
K12 Learning Module in Basic Baking and Bakeshop Production
At the end of th's lesson- the learner 's e./ected to( 1' 8ecite the history of *a,ing' 2' 0iscuss the ma/or ingredients in *a,ing according to their classification and function'
Know +ISTORY O, BAKIN# Ba,ing is a coo,ing method using dry heat (=erriam">e*ster 2H1)' This method could *e applied to coo,ing different ,inds of food products such as fruits or meat dishes' %n this module *a,ing refers to the process of coo,ing *reads ca,es and pastries' Ba,ing evolved from mans innovation in the preparation and coo,ing of grains' rains are the seeds of cereal grasses such as heat and rice' >hen the grains are pounded and ground flour is produced' #lour is the *asic ingredient of *a,ed products' Ba,ing *read could have *egun hen man learned to pound or mash grains and ith the addition of ater to ma,e a paste' >hen this paste is spread on a hot stone near a fire flat*read is produced (isslen 2HH1)' Then came the discovery of yeast and other ingredients' -e tools and e.uipment li,e ovens and mi+ers ere also invented' These discoveries and inventions resulted in the variety of *a,ed products e have today' There is no clear record of hen *read ma,ing actually *egan *ut it e+isted in the ancient times' The earliest Bi*lical record of *read ma,ing is during the time of !*raham (enesis 1:F) more than 2HHH years ago' 6ears later the first reference to *a,ing as a profession occurred during the time of 4oseph hen the Egyptian Pharaoh /ailed and later on hanged his chief *a,er for offending him (enesis H:1 -%A)' The chief *a,er as apparently regarded as a high official position in the household of the Pharaoh' The production of large .uantity of *reads is said to have started in ancient 8ome here pastry coo,ing as a recognied occupation (isslen 2HH1) and the pastry coo,s can *ecome mem*ers of a formal organiation of professional *a,ers called a pastillarium'
K12 Learning Module in Basic Baking and Bakeshop Production
(3ource: >i,ipedia)
T8!0%T%5-!L =ET$503 5# B!K%- B8E!03
BAKIN# IN#REDIENTS Ba,ed products are made from essentially the same ingredients flour fats sugar eggs ater or mil, and leavening (isslen 1GGC)' &om*inations of these ingredients and preparation methods produce the various general classifications of *a,ed products e see today'
K12 Learning Module in Basic Baking and Bakeshop Production
) Flour 0 is the primary ingredient of most *a,ed products *ecause it provides the structure of the product (Lauter*ach and !l*recht 1GG)' The ,ind of flour that is commonly used in *a,ing comes from the heat grain' There are various ,inds of flour that comes from heat *ut these can *e generally classified as strong or ea, flour' This classification is *ased on the amount of protein present in the flour' #lour is mostly starch *ut the protein content ( to 1M) is important *ecause it determines the formation of gluten' luten determines the shape and te+ture of the product' 3trong flours come from hard heat and have high protein content (hole heat and *read flours)'These are *est used for *reads hile ea, flours from soft heat ith loer protein content (all purpose flour and ca,e flour) are used in ca,es .uic, *reads coo,ies and pies'
K'nds of ,lo1r a Whole Wheat ,lo1r
Character'st'cs
&omes from heat grains contains the hole part of the grain including the *ran (outer part or cover of the grain) the endosperm (the fruit) and the germ or the em*ryo (the inner part of the hole grain)'
,1nct'on and Use Best used in preparing yeast *reads li,e hole heat *read
K12 Learning Module in Basic Baking and Bakeshop Production
Pro/er Stora2e
=ust *e stored in an air tight sealed container in a cool dry place or in the refrigerator'
3 Bread
$as more gluten strength and protein content than all" purpose flour' Bread flour has 12 to 1M protein'
This is the *est choice for yeast products li,e pan de sal panI sliced *read crusty *reads and rolls and *uns'
3everal months in a cool dry ca*inet hen stored in a sealed container or if tightly rapped and up to one year in the freeer'
c All P1r/ose ,lo1r
%s a com*ination of soft and hard flours' %t may *e *leached or un*leached' %t is one of the most commonly used and readily accessi*le flour' Protein varies from F to 11M'
Best for pie crusts coo,ies muffins cupca,es panca,es and shortened ca,es
&an *e stored inside the ca*inet using an airtight container and *e ,ept for D"F months'
d Ca4e
%s a fine"te+tured soft"heat flour ith high starch content' %t has the loest protein content of to GM' %t is chlorinated (a *leaching process hich leaves the flour slightly acidic sets a ca,e faster and distri*utes fat more evenly through the *atter to improve te+ture)'
This flour is e+cellent for *a,ing fine" te+tured ca,es ith greater volume and is used in some .uic, *reads and coo,ies'
3tore in an air tight container not e+ceeding for more than D months'
&an *e used as su*stitute for heat flour *ut the .uality of the product may differ'
&an *e stored in a plastic container and must not *e stored for a long period of time'
,lo1r
,lo1r
Other 4'nd of flo1r e R'ce ,lo1r
8ice flour is made from finely milled rice' %t can *e made from either hite or *ron rice' %t has D'C to M protein *ut it does not form gluten'
2' Liquids Li.uid ingredients are important for hydrating protein starch and leavening agents' Li.uids K12 Learning Module in Basic Baking and Bakeshop Production
contri*ute to the moistness and te+ture of the products' Li.uids also help in leavening the product *ecause it turns to steam and e+pands during *a,ing'
K'nds of l'51'd 'n2red'ents
Character'st'cs
,1nct'on and Use
Pro/er Stora2e
a Water 3 &'l4 and crea6s
#resh hole mil, is the &ontri*utes ater form of mil, most fats nutrients and commonly referred to in flavor' recipes' Evaporated mil, is mil, ith a*out DHM of ater removed' %t can *e diluted ith e.ual amount of ater hen used in *a,ing'
#resh mil, and opened cans of evaporated mil, has to *e ,ept refrigerated in an airtight container' 7nopened evap mil, cans should *e stored in a cool dry place' !dds flavor and 3tore in airtight color' Best used in container in the recipes ith *a,ing refrigerator' soda as leavening'
c 1'ce
7sually fresh fruit /uices
' Fat These may come from animal or vegeta*le fats' %t can also *e in li.uid or solid form' #ats generally help to tenderie the product and soften the structure add moistness and richness increase ,eeping .uality add flavor assist in leavening hen used as creaming agents (isslen 2HH1)'
K'nds of fat a B1tter
Character'st'cs
,1nct'on and Use
Pro/er Stora2e
=ade out of fatty mil, protein' %t can *e salted or unsalted'
ood source of flavor and melting .uality so these are good for pastries and ca,es
Butter must *e ,ept ell rapped inside the refrigerator *ecause it melts at room
K12 Learning Module in Basic Baking and Bakeshop Production
temperature and to maintain its good .uality' 3 &ar2ar'ne
=ade from various hydrogenated vegeta*le or animal fats ith flavorings emulsifiers coloring agents and other ingredients'
Ba,ers margarine (*ar margarine) are very similar in characteristic and function to *utter
Keep ell rapped in refrigerator'
Pastry margarine (in containers) are tougher and more elastic and are used for dough or pastries
Keep in tightly closed container in a cool dry dar, place'
c O'l
&omes from vegeta*le nut or seed sources' %t is li.uid fat'
3preads to the mi+ture too thoroughly and can shorten too much so it is not commonly used in ca,es *ut in pie dough and some yeast *reads'
Keep in tightly closed container in a cool dry dar, place'
f "ard
&omes from the side part of the hog'
!re commonly used in ma,ing fla,y crust for pies'
Keep in tightly closed container in a cool dry dar, place'
2 Shorten'n2
roup of solid fats usually hite and tasteless and especially formulated for *a,ing'
7sed for fla,y products such as pie crusts and *iscuits
Keep in tightly closed container in a cool dry dar, place'
' Sugar " or seeteners have differing degrees of seetness and come in various forms from poder to crystals to syrups' They generally add seetness and flavor create tenderness and fineness of te+ture (partly *y ea,ening the gluten structure) give color to the crust increase ,eeping .uality (*y retaining moisture) act as creaming agent ith fats and provide food for yeast (isslen 2HH1)' K12 Learning Module in Basic Baking and Bakeshop Production
K'nds of sweetener
a 2ran1lated or ref'ned cane s12ar
Character'st'cs
,1nct'on and Use
Pro/er Stora2e
8egular hite sugar also called ta*le sugar' &aster sugar has finer granules hile sanding sugar has coarser granules than regular hite sugar'
#iner granulations are *etter for mi+ing dough and *atters *ecause they dissolve relatively .uic,er' 3anding sugar is good for sprin,les on top of ca,es and coo,ies and for syrups'
=ust *e ,ept in a plastic sealed container and stored in a dry place'
3 confect'oner or 3ugar ground to a fine poder mi+ed /owdered ith a small amount s12ar of starch also called icing sugar' c 3rown s12ar the dar,er color has 7raw 3rownmore impurities it l'2ht 3rowncontains small 6ed'16 3rown8 amount of glucose and fructose' &ontains a little amount of molasses and the natural fi*ers of the sugar cane'
7sed in icings toppings cream fillings dusting'
7sed in place of hite sugar hen its flavor and color is desired' %t also contains a small amount of acid so it can *e used ith *a,ing soda to provide leavening'
C' Leavening agents are responsi*le for the production and incorporation of gases during the *a,ing process' This is hat ma,es *a,ed products rise' There are different ,inds of leavening agents' 6east is a *iological leavening agent *ecause it is a microscopic plant that produces car*on dio+ide gas and alcohol in the process called fermentation' The released gas during fermentation produces the leavening action' Ba,ing soda and *a,ing poder are chemical leavening K12 Learning Module in Basic Baking and Bakeshop Production
agents' These produce gas from the chemical reactions that occur hen there is moisture and an acidic ingredient' K'nds of "ea9en'n2 A2ents
,1nct'on and Use
Pro/er Stora2e
!vaila*le as active dry yeast or instant yeast' !ctive dry yeast consists of coarse o*long granules' %nstant yeast or rapid"rise yeast has smaller granules and dissolve faster'
#ermentation of yeast is important in the formation and sta*iliation of gluten thus it is *est used for *reads and other yeast products'
6east must *e ,ept in an airtight container aay from heat and light'
3 Ba4'n2 soda
3odium *icar*onate a fine hite poder that has a slightly salty and al,aline taste (mapakla)
c Ba4'n2 /owder
=i+ture of *a,ing soda plus an acid to react ith it and starch to prevent lumping' %t is availa*le as single"acting or dou*le"acting *a,ing poder' 3ingle"acting *a,ing poder re.uires only moisture to release gas' 0ou*le"acting *a,ing poder release gas in to stages' #irst during mi+ing then completes the reaction ith the addition of heat during *a,ing'
The fast action of chemical leaveners ma,es them very good to use in muffins ca,es coo,ies pastries'
=ust *e stored in air tight container to maintain freshness'
a Yeast
Character'st'cs
D' Eggs eggs perform many functions in the production of *a,ed products' They come in various sies (small medium large e+tra large) and ,inds (chic,en egg duc, egg native egg)' K12 Learning Module in Basic Baking and Bakeshop Production
K'nds of e22s
,resh wh'te ch'c4en e22s
Character'st'cs
Large and fresh hite eggs are the standards for *a,ing' They should *e clean fresh"tasting free of *ad odors and tastes'
,1nct'on and Use
Protein in eggs contri*utes to structure' Emulsifier (*lending or com*ining of su*stances that are difficult to *lend li,e fats and li.uid)' This contri*utes to volume and te+ture' Leavening hen egg hites are *eaten air is trapped in the foam *u**les and e+pand during *a,ing' 3hortening due to the fat content of the egg yol,' =oisture due to the .uantity of ater in eggs' #lavor color nutritional value'
' Salt and other flavorings 3alt enhances the flavors and seetness of other ingredients' 3alt slos don yeast fermentation and strengthens gluten structure ma,ing it more stretcha*le (Lauter*ach and !l*recht 1GG)' 5ther flavorings include vanilla spices (cinnamon nutmeg ginger etc') and flavor e+tracts (*anana essence pandan flavoring lemon e+tract)'
Process Act'9't: Cate2or';'n2 the 3a4'n2 6ater'als K12 Learning Module in Basic Baking and Bakeshop Production
Pro/er Stora2e Keep shell intact and store in the refrigerator'
D'rect'on( &ategorie the folloing *a,ing ingredients if they are li.uid or solid' =a,e to columns on your anser sheet and rite on your first column the solid ingredients and on the other side your li.uid ingredients'
=argarine
Lard
#ruit /uices
&a,e flour
3ugar
&oconut oil
Ba,ing poder
=il,
Aanilla
Panutsa
!lmond flavor
Butter
3alt
&hocolate *ar
Bron sugar
&onfectioner sugar
!ll purpose flour
>ater
Ba,ing soda
&ondensed mil,
Refect and Understand Act'9't: Collect and anal:;e D'rect'on(
&ollect at least to rappers of *a,ed products that you can *uy in a grocery store' Locate the list of ingredients in the rapper or food la*el' >rite on the space *elo the ingredients listed in the food la*el in consecutive order'
K12 Learning Module in Basic Baking and Bakeshop Production
-ame of product @@@@@@@@@@@@@@@@@
-ame of Product @@@@@@@@@@@@@@@@@@@
List of ingredients
List of ingredients
The ingredients listed in food la*els (rappers) are arranged from the greatest to the least amount present in the product' !nalye the list of ingredients a*ove' Based on the list *a,ed products are largely composed of (list the top three ingredients that are commonly found in the to lists)' 1' 2' '
Transer
Act'9't: "et
ould need' Then rite the use of the ingredient for the cupca,e you ill *a,e' E+ample: 3alt gives flavor to the cupca,e &Y CUPCAKE %ngredients of my cupca,e
#unction of the ingredient
1' 2' ' ' C' D' '
!!!
K12 Learning Module in Basic Baking and Bakeshop Production
"ESSON =( BAKIN# PROCESS AND ITS BASIC PRINCIP"ES
Learning Goals and Targets At the end of th's lesson- the learner 's e./ected to( 1' 0iscuss each stage of the *a,ing process' 2' E+plain the importance of the *asic principles of *a,ing'
Know T+E BAKIN# PROCESS 3uccessful production of *a,ed products re.uires an understanding of the *a,ing process' The *a,ing process descri*es the changes happening to the ingredients at each stage of the process and is *asically the same in all *a,ed products' %t is important to understand and learn ho to control them' 1' Creat'on of do12h or 3atter 0ough or *atter is the mi+ture that is created hen flour and other dry ingredients are mi+ed ith li.uid ingredients for the purpose of *a,ing' >hen this mi+ture is thic, and firm enough to *e ,neaded or rolled it is called dough' Batters are mi+tures that are thin enough to *e poured or dropped from a spoon' 2' ,or6at'on and e./ans'on of 2ases' as (car*on dio+ide) is released *y the action of yeast *a,ing soda and *a,ing poder (isslen 2HH1)' as (air) is incorporated into dough and *atter during mi+ing and gas (steam) is formed during *a,ing hen ater is vaporied into steam' &ar*on dio+ide and air are already in the dough or *atter during mi+ing' They e+pand hen heated and ma,e the product rise' 6east and *a,ing poder continue to form gases rapidly hen first placed in the oven' 3team is formed hen the moisture in the dough is heated (isslen 2HH1)' ' Tra//'n2 of the 2ases 'n a'r cells K12 Learning Module in Basic Baking and Bakeshop Production
!s the gases are formed and e+pand they are trapped in a stretcha*le netor, formed *y the proteins in the dough (isslen 2HH1)' These proteins are the gluten and egg protein and ithout this netor, of protein structure the gases ould escape ma,ing the product poorly leavened heavy and hard' ' #elat'n';at'on of starches %n this stage the starches a*sor* moisture e+pand and *ecome firmer' This process generally starts at a*out DH "# $1%&"'( (isslen 2HH1)' C' Coa21lat'on of /rote'ns The gluten and egg proteins coagulate and solidify hen they reach high temperatures and this process *egins at "# $1)*"'( (isslen 2HH1)' D' E9a/orat'on of so6e of the water This change happens throughout the *a,ing process' &ontrolling the amount of eight loss due to the evaporation of ater may *e crucial if a specific eight of *a,ed product is re.uired (isslen 2HH1) li,e in the case of Pinoy Pan de sal hich should not eigh less than 2C grams per piece (!ning 2HH)' ' &elt'n2 of fats >hen the fats or shortening melt they release trapped gas' 0ifferent shortenings melt at different temperatures (isslen 2HH1)' F' Cr1st for6at'on and 3rown'n2 &rust is formed as ater evaporates from the surface and leaves it dry' Broning occurs hen sugars caramelie and starches and sugars undergo certain changes caused *y heat' This process also contri*utes to flavor' =il, sugar and egg increase *roning (isslen 2HH1)' Stal'n2 Ba,ed goods lose its freshness over time resulting in stale products' 3taling is the process hen changes in structure of the *read and loss of moisture cause the te+ture and aroma to deteriorate (isslen 2HH1)' 3tale *a,ed goods have lost their fresh"*a,ed aroma and are firmer drier and more crum*ly than fresh products'
Process K12 Learning Module in Basic Baking and Bakeshop Production
Act'9't: O3ser9e and descr'3e D'rect'on( This activity investigates the crum* structure of *read so that you ill ,no the characteristics of .uality *read' et a piece of freshly *a,ed pan de sal ham*urger *un or pan de lemon from a near*y *a,ery' 5*serve and descri*e the folloing characteristics of the *read: •
•
$o does the *read smellJ @@@@@@@@@@@@@@@@@@@@@@@@@@@@@@@@@@@@ >hat is its shapeJ 0oes it hold its shape or is it deformedJ @@@@@@@@@@@@@@@@@@@@@@@@@@@@@@@@@@@@@@@@@@@@@@@@@@@@@@@@@@@
%f the *read is still hot allo it to cool first *efore proceeding to the ne+t steps' &hoose the piece of *read or part of the *read that that is not deformed' 3lice the *read across to reveal a cross section of the *read' %t is important that the *read retains its shape and does not get flattened so use sharp *read ,nife ma,ing sure that the *read has cooled *efore slicing and slice gently' 5*serve the cross section of the *read' This is the crum* structure you can see the formation of holes (cells) and the cell alls or grain' •
•
•
!re there small or *ig holesJ !re the holes spread across evenly or concentrated in one areaJ @@@@@@@@@@@@@@@@@@@@@@@@@@@@@@@@@@@@@@@@@@@@@@@ %s the dough *eteen the holes firm or too softJ 0oes it hold its shape or fall apart easilyJ @@@@@@@@@@@@@@@@@@@@@@@@@@@@@@@@@@@@@@@@@@@@@@@ >hen it cools don does it retain its softness or does it *ecome hardJ @@@@@@
TIP: Good quality yeast bread should have good volume (from leavening action). It should have good structure and teture !ith evenly spaced cells surrounded by thin cell !alls that holds its shape and does not crumble on its o!n.
Refect and Understand Act'9't: Read'n2 t'6e>
K12 Learning Module in Basic Baking and Bakeshop Production
D'rect'on( o through the succeeding information a*out Basic Principles of Ba,ing'Then rite a five"sentence reflectionIreaction of ho the narrated principles affect the .uality of *a,ing'
BASIC PRINCIP"ES IN BAKIN# %n addition to understanding the *a,ing process producing .uality *a,ed products also involves folloing several *asic principles' Ba,ing is one food preparation method that re.uires a recipe' ! recipe lists the ingredients ith e+act .uantities and the procedures for preparation and the temperature and ti me for *a,ing'
1. &eas1re acc1ratel:' The previous lesson shoed that all the ingredients in *a,ing has specific functions or uses for the production of .uality *a,ed product' These ingredients or, together for the *est results' These ingredients or, perfectly together hen they are in correct /ro/ort'on (amount of one ingredient in relation to another)' E+act .uantity of ingredients is also necessary to *ring a*out the desired reactions and changes in the *a,ing process' #or e+ample 3alt slos don yeast fermentation (Lesson 1) and hen the amount of salt is less than hat is re.uired in the recipe the dough ould rise too .uic,ly affecting the shape and flavor of the *read (Lauter*ach and !l*recht 1GG)'
2. Use the e.act 'n2red'ents as s/ec'f'ed' !side from the proportion of ingredients the ,ind of ingredient itself has specific characteristics hich or, *est ith the other ingredients in the recipe' >hen an ingredient in a recipe is changed the resulting product may not *e of the same .uality' #or e+ample *read flour and all purpose flour have different characteristics (see Lesson 1)' >hen the all purpose flour in the recipe for muffin is replaced ith *read flour the muffin ould *e as soft and light as e+pected'
+. ,ollow correct 6'.'n2 6ethods and 3a4'n2 /roced1res' There are appropriate mi+ing methods different types of *read products hich ill *e discussed in Lesson D' >hen a different mi+ing method is used or hen the proper procedure for the method is not folloed poor .uality product ill *e o*tained' Ba,ing procedures are also specified in the recipe' The appropriate pan for *a,ing the *a,ing temperature and the time for *a,ing must *e correctly folloed' Aarying the temperature ould change the .uality of the product'
Transfer Act'9't: Sett'n2 a co66't6ent K12 Learning Module in Basic Baking and Bakeshop Production
D'rect'o n
The *asic principles of *a,ing are not suggestions only *ut a set of rules that should alays *e folloed' >rite a statement shoing your commitment to a set of rules that you ill follo in the la*oratory (actual preparation) part of the module' 3ample: % (rite your name) promise to follo the folloing rules in order to get the *est results in the production of *a,ed goods' •
(rite the rules here)
•
3ignature &Y CO&&IT&ENT
K12 Learning Module in Basic Baking and Bakeshop Production
"ESSON ?( BAKIN# TOO"S AND E@UIP&ENT
Learning Goals and Targets At the end of the lesson the learner 's e./ected to( 1' identify different *a,ing tools and e.uipment' 2' e+plain the uses of the *a,ing tools and e.uipment'
Know ,
Ba4'n2 tools and e51'/6ent
Ba,ing tools and e.uipment ma,e the preparation and coo,ing of each recipe easier' %t helps an individual in the ,itchen to operate and prepare food more efficiently' There are many ,inds of ,itchen tools and e.uipment at home in the mar,et and at the mall' Being fully e.uipped ith the right tools in the ,itchen are the *asic steps to successful coo,ing and *a,ing hether you are a seasoned chef or /ust ne in the ,itchen' Thus the culture of maintenance or hat to do ith each tool and e.uipment after use must *e learned' 7sing the appropriate tools and e.uipment ill result to the accuracy of the output or finished product' Each tool and ,itchen utensil plays an important role in the *a,ing process'
BAKIN# TOO"S AND E@UIP&ENT AND T+EIR USES ) Ba4'n2 wares 0 made of glass or metals they serve as containers for *atter and dough and is availa*le in various sies and shapes'
a' Tube center pan deeper than a round pan and it has a hollo center hich is remova*le' %t is used to *a,e chiffon type ca,es'
K12 Learning Module in Basic Baking and Bakeshop Production
*' "uffin pan " has formed cups for *a,ing muffins and cup ca,es'
c' Pop over pan is used for coo,ing pop over'
d' #elly roll pan is a shallo rectangular pan used for *a,ing rolls'
e' $undt pan is a round pan ith scalloped sides used for *a,ing elegant and special ca,es' f' %ustard cup is made of porcelain or glass used for *a,ing'
g' Griddle pans are used to *a,e griddles'
h' &oaf Pan ' is used to *a,e loaf *read'
= B'sc1't and do12hn1t c1tter 0 is used to cut and shape *iscuit or doughnut'
? C1tt'n2 tools 0 include a ,nife and chopping *oard that are used to cut glaed fruit nuts or other ingredients in *a,ing'
K12 Learning Module in Basic Baking and Bakeshop Production
Electr'c 6'.er 0 is used for *eating mi+ing and *lending'
,lo1r s'fter 0 is used for sifting flour'
#rater 0 is used to grate cheese chocolate and other fresh fruits
K'tchen shears % are used for various cutting procedures'
&eas1r'n2 c1/s 0 they are used to measure dry and li.uid ingredients' %t consist of to types namely:
a' ! graduated cup" ith measurements (1 I 2I N 1I O 1IF) mar,ed on each side' *' ! measuring glass " is made of transparent glass or plastic is used for measuring li.uid ingredients' F &eas1r'n2 s/oons 0 consist of a set of spoons ith different sies for measuring small .uantities of ingredients'
)G &'.'n2 3owl 0 comes in graduated sies and has sloping sides; used for mi+ing ingredients'
)) &ortar and Pestle 0 is used to pound or ground ingredients'
K12 Learning Module in Basic Baking and Bakeshop Production
)= Par'n2 4n'fe is used to pare or cut fruits and vegeta*les into different sies'
)? Pastr: 3a2 0 a funnel shaped container for icing or hipped cream'
) Pastr: t'/% is a pointed metal or plastic tu*e connected to the opening of the pastry *ag and is used to form desired designs'
) Pastr: 3r1sh 0 is used for greasing pans or surface of pastries and pastries'
) Pastr: 3lender 0 made of ires held together *y a handle; used for cutting in solid fat or shortening in the preparation of pies *iscuits or doughnuts'
) Pastr: wheel 0 round *lade ,nife used to cut dough hen ma,ing pastries'
) Rotar: e22 3eater 0 is used in *eating eggs or hipping cream'
)F Roll'n2 /'n 0 is used to flatten or roll the dough'
K12 Learning Module in Basic Baking and Bakeshop Production
=G R133er scra//er 0 is used to remove *its of food on sides of the *ol' =) S/at1la 0 comes in different sies; mall spatula are used to remove muffins and molded coo,ies from pans hich is C to D inches; &arge spatula for icing or frosting ca,es; fle+i*le *lade is used for various purposes' == Stra'ner 0 is used to strain or sift dry ingredients'
=? T'6er 0 is used to in timing *a,ed products the rising of yeast and to chec, the doneness of ca,es'
= We'2h'n2 scale 0 is used to measure ingredients for accurate measurements' = Ut'l't: tra: 0 is used to hold ingredients or utensils'
= W're wh's4 is used to *eat or hip egg hites or cream'
= Wooden s/oon 0 is also called mi+ing spoon hich comes in various sies suita*le for different types of mi+ing' OT+ER BAKIN# TOO"S ) Ca4e decorator 7C:l'ndr'cal8 0 is used in decorating or designing ca,e and other pastry products'
= Coo4'e /ress 0 is used to mold and shape coo,ies' K12 Learning Module in Basic Baking and Bakeshop Production
O!ENS Ovens % are the or,horses of the *a,eshop and are essential for producing the *a,ery products' 5vens are enclosed spaces in hich food is heated usually *y hot air' 3everal ,inds of ovens are used in *a,ing' ) Deck O9ens " are so called *ecause the items to *e *a,ed either on sheet pans or in the case of some *read freestanding are placed directly on the *ottom or dec, of oven' This is also called 3T!&K 5AE*ecause several may *e stac,ed on top of one another' Breads are *a,ed directly on the floor of the oven and not in pans' 0ec, oven for *a,ing *read are e.uipped ith steam e/ector'
2. Rack oven % is a large oven into hich entire rac,s full of sheet pans can *e heeled for *a,ing'
? Mechanical oven % The food is in motion hile it *a,es in this type of oven' The most common types are a revolving oven in hich his mechanism is li,e that of a #erris heel' The mechanical action eliminates the pro*lem of hot spots or uneven *a,ing *ecause the mechanism rotates throughout the oven' Because of its sie it is especially used in high volume operations' %t can also *e e.uipped ith steam e/ector'
Convection oven % contains fans that circulate the air and distri*ute the heat rapidly throughout (ource: *+ &" T,-)
Process ACTI!ITY Ident'f:'n2 what 's and what 's 't for K12 Learning Module in Basic Baking and Bakeshop Production
D'rect'on: %dentify the different *a,ing tools and e.uipments in the la*oratory areas and e+plain their uses in front of the class'
TOO"S$E@UIP&ENT
-ame of ToolsIE.uipment
7ses of ToolsIE.uipment
Refect and Understand Act'9't: Class'f'cat'on
K12 Learning Module in Basic Baking and Bakeshop Production
D'rect'on s(
&eas1r'n2 Tools
&lassify the *a,ing tools and e.uipment into the folloing categories' &lassifying the tools ill help you to gather and organie the materials during the actual preparation' &'.'n2 tools
Ba4'n2 tools
Transfer Act'9't: ?
Role
K12 Learning Module in Basic Baking and Bakeshop Production
Pla:'n2 D'rect'ons: The class illl *e divided into C groups' Each group ill prepare a s,it demonstrating the proper use *a,ing tools and e.uipments'
Scor'n2 #1'de Descr'/t'on
Score
The group has demonstrated and identified 1C *a,ing tools and e.uipment'
The group has demonstrated and identified 1 *a,ing tools and e.uipment'
The group has demonstrated and identified 1 *a,ing tools and e.uipment'
The group has demonstrated and identified 12 *a,ing tools and e.uipment'
The group has demonstrated and identified 11 and *elo *a,ing tools and e.uipment'
1HH
GC
GH
FC
FH
"ESSON &ENSURATION
Learning Task At the end of the lesson the learner 's e./ected to( ) #amiliarie oneself ith the ta*le of eights and measures in *a,ing' 2' !pply *asic mathematical operations in calculating eights and measures' K12 Learning Module in Basic Baking and Bakeshop Production
' 0emonstrate proper ay of measuring ingredients'
Know
0ifferent people may use the identical recipe for any *a,ed products *ut they could turn out differently *ecause of measuring and mi+ing techni.ues' The folloing section presents some important measuring e.uivalents ta*les and conversions hich are an essential part of *a,ing in order to achieve the accuracy of measuring the needed ingredients for each recipe'
&EASURIN# IN#REDIENTS CORRECT"Y !ccurate techni.ues in measuring are as important as the tools for measuring' Therefore alays o*serve the folloing procedures: R'ce and flo1r ' #ill the cup to overfloing level"off ith a spatula or ith a straight edge of a ,nife S'fted flo1r ' =ost ca,e recipes call for sifted flour' %n this case sift flour 2 or times' 3poon into the cup overfloing level off ith a spatula' Ref'ned s12ar ' 3ift sugar once to ta,e out lumps if any' 3poon into cup and level off ith a spatula' 0o not pac, or tap the sugar don' Brown s12ar ' Pac, into cup /ust enough to hold its shape hen turned out off cup' Level off ith a spatula *efore emptying' "e9el a 6eas1r'n2 s/oon ith straight edge of a ,nife to measure small amounts of salt pepper leavening agents or solid fats' "'51'd 'n2red'ents' li.uid measuring cup "" a glass or plastic cup ith graduated mar,ings on the side' Place the cup on a flat level surface' $old the cup firmly and pour the desired amount or li.uid into the cup' Lean over and vie the li.uid at eye level to ma,e sure it is the proper amount' Chec4 and cal'3rate timersIthermometers scales and other measuring devices according to manufacturers manual *efore using' %ngredients hich measure *y volume and *y eight demand standard';ed •
•
•
•
•
•
•
•
• •
•
6eas1r'n2 tools and e51'/6ent' Do not sha4e the dry measuring cup to level off dry ingredients' %t is easier to eigh fat *utter margarine if *ought in /re%6eas1red st'c4s' %f fat does not come in pre"measured stic,s use a scale to eigh the needed amount' Li.uids should *e poured into cup in des'red le9el' &up should stand on a flat surface'
K12 Learning Module in Basic Baking and Bakeshop Production
•
•
•
•
S/r'n2 scales should *e ad/usted so that /o'nter 's at ;ero (H)' Place pan *ol or piece of a+ed paper on scale to hold ingredient to *e measured' >hen using 3alance scales place the pan on the left"hand side of the *alance and the pan eight on the right"hand side' !dd the re.uired eights to the right" hand side and ad/ust the *eam on the *ar so that the total is the eight needed' Learn to match the sie of pan to the sie of the unit and to select the r'2ht a6o1nt of heat f or the coo,ing /o* to *e done' %n 6'crowa9e coo4'n2 time schedules must *e folloed e+actly *ecause every second is important' The microaves shut off automatically hen the door is opened'
These easy"to"use conversion charts can help you convert your recipes to the measuring system youre most familiar ith' TER&S AND ABBRE!IATIONS K'tchen Ter6 A33re9'at'o n Ta*le spoon T*sp' or T rams g or gr' Pounds l* Pint pt' Teaspoon tsp' or t' &ups c 5unces o' KiloI,ilogram , of ,g Ruart .t'
K'tchen Ter6
A33re9'at'on
medium second minute hour or hours s.uare gallon degrees #ahrenheit degrees &elsius piece or pieces
med' sec' min hr' s.' gal' Q# Q& pc'
&ETRIC CUP AND SPOON SIHES* C1/ O cup 1I cup N cup 1 cup
&etr'c DH ml FH ml 12C ml 2CH ml
S/oon O teaspoon N teaspoon 1 teaspoon 2 teaspoons 1 ta*lespoon (e.ual to
&etr'c 1'2C ml 2'C ml C ml 1H ml 1C ml
K12 Learning Module in Basic Baking and Bakeshop Production
teaspoons)
!O"U&E( &etr'c- c1/ and US 6eas1re6ent con9ers'on* &etr'c H ml DH ml FH ml 1HH ml 12C ml 1CH ml 1FH ml 2HH ml 2CH ml 1H ml C ml H ml CHH ml D2C ml CH ml 1L 1'2C L 1'C L 2L 2'C L L
C1/ 1IF cup O cup 1I cup N cup S cup 1 cup 1 O cups 1 N cups 1 S cups 2 cups 2 N cups cups cups C cups D cups F cups 1H cups 1D cups
US 1 fl o 2 fl o 2 S fl o N fl o fl o C fl o D fl o fl o F fl o 1H N fl o 1 fl o 1C fl o 1D fl o (1 pint) 2H fl o 2 fl o 2 fl o (1 .uart) H fl o F fl o D fl o FH fl o 12F fl o (1 gallon)
(ource: !!!.taste.com.au)
WEI#+T( &etr'c- /o1nd and o1nce con9ers'on* &etr'c 1C g 2F g 1HH g 11 g 22 g 2CH g (1I ,ilo or ,g) C g CHH g (1I2 ,ilo or ,g) 1HHH g or 1 ,ilogram or ,ilo
Po1nd
O pound N pound
O1nces N o 1 o N o o F o
1 pound
1D o
2'2 pounds
*figures are rounded off for coo,ing purposes K12 Learning Module in Basic Baking and Bakeshop Production
By eight cup measurements are not the same for all ingredients' 3ee the ta*le *elo for e+amples' WEI#+T( C1/- 6etr'c- and o1nce con9ers'on* In2red'ents 1 cup plain flour 1 cup rice flour 1 cup *ron sugar 1 cup hite sugar 1 cup cocoa poder 1 cup sour cream
&etr'c 12C g 1FC g 2HH g 22C g 11H g 2CH g
O1nce o D H D N o o N o F o
(ource: !!!.chelsea.co.n/)
O!EN TE&PERATURES
,A+REN+EIT 7O,8
CE"CIUS 7OC8
DESCRIPTI!E TE&PERATURE
12H
Aery 3lo
1CH
3lo
1DH"1FH
=oderately 3lo
1GH"2HH
=oderate
22H" 2H
=oderately high
2CH HH 2C"CH C"HH 2C" CH CON!ERSION TAB"E
GH 1HH 11H 12H 1H 1H 1CH 1DH 1H 1FH 1GH
De2ree Cels'1s C to De2ree ,ahrenhe't , C to , C to , 1G 2HH G2 212 21H 1H 2H 22H 2F 2F 2H D 2DD 2H D 2F 2CH F2 H2 2DH CHH 2H 2H C1F F 2FH CD CD 2GH CC HH C2
K12 Learning Module in Basic Baking and Bakeshop Production
Process Act'9't: ) Con9ers'on D'rect'on(
&onvert the folloing ingredients as stated in each num*er' 1)@@@@@@@ .uart gallons 2)@@@@@@ grams 'C Kilos ) D ta*lespoon @@@@@@@ cups )@@@@@@ teaspoon 1C ta*lespoon C)@@@@@ ta*lespoon 2 ounces D)1D pounds @@@@@@@@@ ounces )@@@@@@@@@@@ ta*lespoon cups F) F .uart @@@@@@@@@@@@@@@ gallons G)@@@@@@@@@cups 1H'C pint 1H) C ,ilos @@@@@@@@@@@ pounds
Refect and Understand Act'9't:( IN!ESTI#ATE D'rect'on( The cup and spoons e use at home are not standards measuring devices' Lets test ho much these ordinary household ares actually contain compared to standard measuring devises' =aterials needed: "ordinary cup (one that you use in your home' "=easuring cups (for li.uid and dry) K12 Learning Module in Basic Baking and Bakeshop Production
">eighing scale ">ater and flour Procedure: 1' =easure flour in the ordinary cup' 7se proper procedure in measuring' 2' Transfer the flour you measured from the ordinary cup to the measuring cup' 0oes your cup contain more or less than the measuring cupJ @@@@@@@@@@@@@@@@@@@@ ' >eigh the flour that you measured in ordinary cupJ $o much does it eighJ @@@@@@@@@@@@@@@@@@ %s this more or less than the standard eight of 1 cup flour hich is @@@@@gJ ' C' D'
=easure ater in the ordinary cup' Transfer the ater in the li.uid measuring cup' >hat is the volume of the aterJ @@@@@@@@@@@@@@@ %s this more or less than the standard volume of 1 cup of ater hich is @@@@@@@@@@@@@@@@@@@@@@@)J
&onclusion: The ordinary cup contains @@@@ g (more or less) than the dry measuring cup' The ordinary cup contains @@@@ ml (more or less) than the li.uid measuring cup'
Transer
Act'9't: ? B1'ld'n2 to2ether D'rect'on( !ssem*le the measuring tools availa*le in the la*oratory' 0emonstrate the proper ay of measuring dry and li.uid ingredients'
SCORIN# #UIDE K12 Learning Module in Basic Baking and Bakeshop Production
5*serve the proper ay of measuring ingredients ith no mista,e
1HH
5*serve the proper ay of measuring ingredients ith 1 mista,e
GC
5*serve the proper ay of measuring ingredients ith 2 mista,e
GH
5*serve the proper ay of measuring ingredients ith mista,e
FC
5*serve the proper ay of measuring ingredients ith mista,e
FH
"ESSON ( OCCUPATIONA" +EA"T+ AND SA,ETY >or,ing inside the la*oratory is necessary in any area of technology and livelihood education' %n every la*oratory it is a must to impose and apply the *asic safety precautions and guidelines to *e folloed' !ny individual is prone to accidents if heIshe fails to o*serve the guidelines inside the la*oratory' People or,ing in the la*oratory area must o*serve not only their personal hygiene the facilities the appropriate coo,ing outfit *ut also the proper ay of handling the foods'
Learning Goals and Targets At the end of the lesson the learner 's e./ected to( K12 Learning Module in Basic Baking and Bakeshop Production
1' List good ,itchenIla*oratory and food safety and sanitation practices' 2' 0emonstrate the proper ay of handling the ingredients'
Know ood ,itchen and la*oratory practices is essential *efore alloing the learners to use it as their training ground during the application of the activities' These includes the good ,itchen and la*oratory practices ,eeping the sanitation high in the la*oratoryang the proper ay of ,eeping and handling the food'
#OOD KITC+EN AND "ABORATORY PRACTICES This means ,eeping things clean: and includes the folloing: 1' =aintain personal hygiene' 2' Keep and maintain the cleanliness in handling the food' 'Keep and maintain the cleanliness of the la*oratory e.uipment' ' Keep and maintain the cleanliness of the or,ing area and the la*oratory' ood ,itchen and la*oratory practices start ith you' Personal hygiene is health practices and ha*its hich ena*le one to stay physically healthy' This means ,eeping oneself clean to avoid transfer of harmful *acteria especially in food preparation'
Wa:s to ach'e9e /ersonal h:2'ene ) 0egularly !ash and cut your hair to keep a neat appearance' %f you have facial hair you can save money *y maintaining it yourself ith a set of .uality clippers'
= 1isit the dentist at least once a year (tice a year is optimal)' Though you are *rushing every day your dentist ill correct any dental pro*lems you have'
K12 Learning Module in Basic Baking and Bakeshop Production
? $athe every day before school or every night *efore you go to sleep'
2ear deodorant or antiperspirant daily if you tend to seat heavily' 3ome people can actually get aay ith earing no deodorant *ut most people especially those ho have heavy duty /o*s or or, in arm climates *enefit greatly from it' crub your hands !ith soap and !ater before you handle any food especially
hen you have /ust come from the toilet after touching your hair or other parts of your *ody and after your hands cover your mouth or nose hen you cough or sneee' Be sure to clean under fingernails here dirt and *acteria tend to accumulate'
Trim your nails3 especially if you !ork in the food service 'This ill help ,eep your
hands much cleaner and prevent the spread of the germs to the food'
eep hand saniti/er and facial tissues near your !ork desk ' %f you do not or, on K12 Learning Module in Basic Baking and Bakeshop Production
your des, put travel sies of these items in your poc,et' 3anitier and tissues ill come in handy hen youre ill and can also prevent the spread of germs resulting from touching items such as money and computer ,ey*oards'
4se a separate to!el or cloth !iping hands' hands' 0o not use cloth the same toel for
drying dishes and iping countertops'
F void F void !orking !ith food !hen you have an an open cut5 sore5 boil5 or infected !ound !ound in your hands' hands' Pus and other li.uids secreted *y the ound contain millions of harmful *acteria that can cause food poisoning'
)G eep hands out of food as much as possible' possible' 5therise ear disposa*le gloves'
)) void smoking smoking !hile preparing or handling food food as ashes may drop into the food '
K12 Learning Module in Basic Baking and Bakeshop Production
)= 2ear suitable clothes at !ork ' 0o not ear clothes ith long sleeves hen
or,ing ith food' >ear comforta*le and clean shoes' Be sure aprons are alays clean'
Pro/er +and wash'n2 Washing is the single ost effective !ay to "revent the s"read of infections' infections' UermsU (a general term for micro*es li,e viruses and *acteria) can *e spread casually *y touching another person' 6ou can also catch germs hen you touch contaminated o*/ects or surfaces and then you touch your face (mouth eyes and nose)' UoodU hand ashing techni.ues include using an ade.uate amount of soap ru**ing the hands together to create friction fri ction and rinsing under running ater' The follow'n2 are d'fferent s't1at'ons where w here /eo/le can /'c4 1/ J2er6sJ $ands are visi*ly soiled' !fter using the ashroom ashroom (includes changing diapers)' diapers)' !fter *loing your nose or or after sneeing in your hands' hands' Before and after eating handling food drin,ing or smo,ing' !fter touching ra meat poultry poultry or fish' !fter handling gar*age' gar*age' Aisiting or caring for sic, people' $andling pets animals or animal aste'
Ensuring that employees ash their hands properly after using the ashroom is very K12 Learning Module in Basic Baking and Bakeshop Production
impo import rta ant in redu reduci cing ng dis disease ease tra transm nsmissi issio on of sto stomac mach Uflu fluU and othe other r gastrointestinal infections' 7sing soap and lathering up is very important (rinsing hands in ater only is not as effective)' 7se comforta*ly arm running ater' $ands should should *e ashed ashed for a minimum of 1C "2H seconds seconds longer longer if the hands hands are visi*ly visi*ly oiled' What 's the r'2ht wa: to wash :o1r hands >et your hands ith clean running ater (arm or cold) and apply soap' 8u* your hands together to ma,e lather and scru* them ell; *e sure to scru* the *ac,s of of your hands *eteen *eteen your your fingers and and under your nails' nails' &ontinue ru**ing your hands for at least 2H seconds' 8inse your hands ell under running ater' 0ry your hands using a clean toel or air dry'
KEEP SANITATION +I#+ IN T+E "ABORATORY A Kee/'n2 Oneself Clean ) !lays ) !lays ash your hand ith soap and ater *efore starting to or, after iping spilled foods or seeping up or after sneeing'
K12 Learning Module in Basic Baking and Bakeshop Production
2' !lays ear fresh clean aprons and change or ash them henever they get dirty' ' Keep fingernails short and clean' ' =a,e it a ha*it to start the day ith *ath or shoer and change into fresh clothes everyday' C' &om* or *rush your hair neatly in place' D' 0o not ear /eelries spangled hairnet or ristatch in the la*oratory' ' >ear hairnet cap or hat hich covers the hair and prevents it from falling' B Kee/'n2 the ran2e clean ) >ait until the range is cool *efore starting to clean' 2' 8emove *urned food particles *y scraping ith the *lunt scraper' ' >ash range daily' 0o not allo grease to collect on range' ' 3oa, top grids in ater to hich a detergent has *een added' C' 7se a stiff *ristle *rush or *lunt scraper to remove ca,e" on materials' D' rates and *urners from gas range *y scouring in pot sin, ith an al,aline type of detergent' ' #or electric ranges remove grease films ith the use of al,aline detergent and arm ater' Be sure ater does not get into the electrical elements' F' 8inse ith clean ater and dry ith dry cloth' G' >ipe surface made of iron ith clothes treated ith coo,ing oil to prevent rusting' C Kee/'n2 the refr'2erator clean 1'0efrost the refrigerator once a ee,' 8emove from the electrical connections and ta,e out all foods in the shelves' 2' Thro aay foods that are unusa*le' =ost leftover foods should *e used up ithin 2 days unless the food has *een .uic, froen' ' Thoroughly ash outside and inside alls and shelves ith detergent and arm ater solution' ' 8inse ith clean ater then ipe ith a clean cloth to dry' 0o not use cleaning poders that ill scratch the finish of the refrigerator' -either should ammonia and scouring pads *e used' D Kee/'n2 the 6'.'n2 6ach'nes clean K12 Learning Module in Basic Baking and Bakeshop Production
1' >ash *ol and *eater after each use' 2' 0ry *eater and *ol ith clean cloth *efore storage' ' &lean *eater shaft and *ody ith arm ater' 0ry thoroughly and store' E Kee/'n2 the food clean 1' 0o not handle foods and ingredients hen hands are cut or infected' 2' 0o not or, around the products or ingredients hen sic,' ' Keep perisha*le foods and food supplies either cold or hot' ' 8efrigerate foods properly' C' 0o not return materials that have dropped to the floor or hich touch dirty surface' D' 0o not store food supplies and e.uipment under possi*le points of contamination' ' &hec, pans and ingredients for any foreign materials during processing' F' #resh food should alays *e ashed *efore use' G' Keep all ingredients *in covered e+cept hen transfering the ingredients' 1H' Kep partially used *ags of ingrredients folded a*out' 11' Brush *ags and ipe off dust from cans *efore opening' 12' 0o not dump fresh vegeta*les on top of old ones' 7se ingredients in proper rotation' 1' Keep off all ingredient container off the floor covered and upside don' , Kee/'n2 the la3orator: clean 1' 0o not che eat smo,e or play inside the la*oratory' 2' 0o not com* hair or ma,e yourself up in the la*oratory' ' !lays return tools and implements to their proper places' ' Keep the ca*inet doors closed to prevent accidents and rodents from entering the ca*inet' C' Keep on hand a regular sie note*oo, for notes and diagrams' D' Keep personal *elongings out of the or,ing area' ' 0o not lean or sit on the e.uipments and or, ta*les' K12 Learning Module in Basic Baking and Bakeshop Production
F' >ipe off immediate any spilled ater or oil on the floor it might cause an accident' G' #loors should *e sept after each la*oratory session' 1H' Provide aste container in convenient place' ( ource: ,perience $aking5 %arino %.5&a/aro5 . pp.+*6++ )
WASTE &ANA#E&ENT Waste 6ana2e6ent is the collection transport processing or disposal managing and monitoring of aste materials' The term usually relates to materials produced *y human activity and the process is generally underta,en to reduce their effect on health the environment or aesthetics' >aste management is a distinct practice from resource recovery hich focuses on delaying the rate of consumption of natural resources' The management of astes treats all materials as a single class hether solid li.uid gaseous or radioactive su*stances and tried to reduce the harmful environmental impacts of each through different method' Proper aste management plays a very important role especially in the ,itchen here foods are *eing prepared and coo,ed '
WASTE &ANA#E&ENT PROCEDURES AND TEC+NI@UES 1' >aste avoidance is engaging in activity that prevents generation of aste' Waste se2re2at'on is the process of dividing gar*age and aste products in an effort to reduce reuse and recycle materials'
2' >aste reduction is the minimiation of asteful consumption of goods'
K12 Learning Module in Basic Baking and Bakeshop Production
' 8e"use is the process of recovering materials intended for some purpose ithout changing their physical and chemical appearance'
' 8ecycling is the treatment of aste materials through a process of ma,ing them suita*le for *eneficial use and for other purposes' C' &omposting is the controlled decomposition of organic matter *y microorganism mainly *acteria and fungi into a humus li,e product' D' >aste disposal refers to the proper discharge of any solid aste'
Transfer K12 Learning Module in Basic Baking and Bakeshop Production
Act'9't: ) Poster & =a,e a poster of good la*oratory and food safety practices that you ill actually apply in the actual *a,ing activity' 6ou should put this poster in the la*oratory room or in your or, space so that you are alays reminded of these practices' 0o not simply copy the guidelines listed a*ove *ut choose the ones most relevant to your actual *a,ing la*oratory activity'
"ESSON TYPES O, BAKED PRODUCTS
Learning Goals and Targets At the end of th's lesson- the learner 's e./ected to( 1' %dentify the characteristics of pies and pastries .uic, *reads ca,es coo,ies and *reads' 2' 0ifferentiate the mi+ing methods for the different types of *a,ed products'
Know
There are five general types or categories of *a,ed products' These products are classified *ased on the ,ind of finished product the peculiar com*ination of ingredients and the mi+ing methods employed in producing the *a,ed goods' 1' 2' ' ' C'
Pies and pastries Ruic, *reads &a,es &oo,ies 6east *reads
1' PIES AND PASTRIES
K12 Learning Module in Basic Baking and Bakeshop Production
Pies are *a,ed goods that have a crust and filling' The term VpastryW comes from the ord VpasteW hich refers to a mi+ture of flour li.uid and high amount of fat than regular pie dough' The various ,inds of seet products made from these dough and paste are commonly referred to as pastries' TYPES O, PIES 1' One cr1st /'e% is a type of pie that does not have a top crust' %t only has the *ottom crust that lines the pie plate and holds the filling ith a thin layer of dough' The *ottom crust is *a,ed first then the filling is added to the pie shell for final *a,ing' The pie can *e topped ith meringue hipped cream nuts and other toppings' = Do13le cr1st /'e% is made of to crusts " the top and the *ottom crusts that seal around the fillings' %t ,eeps the /uice of the fruits inside the crust if you are preparing a fruit pie' %n sealing the edges of the crust you can use your finger or a for, in order to ma,e a decorative edge of your pie crust' ' T1rno9ers are individual pies formed *y folding the crust in half over a filling (Encyclopedia Britannica 2H1)' The open edges are pressed together to enclose the filling' Turnovers are usually small enough to *e held *y hand and may*e *a,ed or fried' #illings can *e seet or savory (e+ample meat fillings)',mpanada is an e+ample of turnover' ' P1ff /astr:" is a rolled dough formed from layers of fat in *eteen layers of dough' This produces very thin layers of dough hich puffs up hen the trapped air e+pands during *a,ing (isslen 2HH1)' %t can *e used as pie crust li,e the shell used for &hic,en a la King in some *a,eshops and restaurants' Because it has a rich flavor due to the amount of fat it contains it may made li,e a *iscuit and prepared ith or ithout filling' E+amples of these are the otap and the 7apoleones of Bacolod &ity TYPES O, PIE CRUST K12 Learning Module in Basic Baking and Bakeshop Production
) ,la4: cr1st 0 made from flour *utter or shortening and ater' 3hortening is cut into the flour until the sie of peas so the flour is not completely *lended ith the fat' >hen the li.uid is added the flour a*sor*s it' >hen the dough is rolled out lumps of fat and moistened flour are flattened and *ecome fla,es of dough (isslen 2HH1)' #la,y dough is preferred for top crusts' = &eal: cr1st 0 made from the same ingredients as fla,y crust *ut in this case the shortening is incorporated into the flour more thoroughly' The mi+ture should loo,
K12 Learning Module in Basic Baking and Bakeshop Production
li,e cornmeal or it can even *ecome so *lended that it *ecomes paste"li,e' Less ater is needed *ecause the flour ont a*sor* as much ater' This crust is used for *ottom crust *ecause it is not prone to sogginess' ? O'l 3ased cr1st 0 instead of solid fat oil is used in the mi+ture' The resulting crust is less rich and more *land and fla,y' Cr163 cr1st 0 ground crac,ers or *iscuits are used instead of flour' The crac,ers most commonly used is raham crac,ers and 5reo *iscuits' This type of crust is commonly used for no"*a,e pies li,e cheeseca,es and refrigerated desserts' The crum* crust can also *e *a,ed *efore filling to ma,e it firmer and less crum*ly' P1ff /astr: or /h:llo do12h 0 puff pastry crust has high proportion of fat' %t is not very easy to do at home so commercially prepared and froen phyllo dough can *e *ought in specialty shops' Pro/ert'es of a well%6ade /'e cr1st ) ! good pie crust must *e crisp or tender' =ealy crusts tend to *e more tender hile fla,y crust are more crisp' 2' $as a golden *ron color' ' The crust must *e fitted ith decorated edges in the pie pan' ' %t must *e retain its crispness and not *ecome soggy especially hen used ith /uicy fillings' C' %t should not hard so it can *e cut easily'
&ILIN# &ET+ODS ,OR PREPARIN# CRUST Pastr: ðod 7Cr1st 1s'n2 sol'd fat8 1' =easure all the ingredients accurately' &om*ine all the dry ingredients together prefera*ly in a cold mi+ing *ol'
K12 Learning Module in Basic Baking and Bakeshop Production
2' &ut in the shortening into the mi+ture of flour and salt using to ,nives or pastry *lender until small lumps the sie of peas or cornmeal are formed'
' =easure and sprin,le ice cold ater gradually over the mi+ture of flour and shortening' 3hape your pastry dough into *alls using your hand *ut avoid over handling the dough that may cause tough dough'
' 3et the dough aside for H minutes to one hour prefera*ly in the refrigerator' This step is called resting the dough' This lets the flour *ecome hydrated *y giving the flour time to a*sor* the li.uid' %f the dough is too cold and firm to *e rolled after resting in the refrigerator allo it to come up to room temperature *efore rolling' C' 3prin,le flour on your or,ing *oard and roll the pastry dough using your rolling pin starting from the center forming a round shape one inch larger from the sie of your pie pan'
K12 Learning Module in Basic Baking and Bakeshop Production
C' 7nfold the pastry dough gently over the rolling pin and unroll over the cold pie plate' To avoid soggy *ottom crust you can apply or *rush an egg ash over the crust'
D' >hile preparing the filling you can put your crust in the refrigerator for 1H"1C minutes' 3hape the edges of the single crust *efore putting it inside the refrigerator' ' To avoid shrin,age fill up the crust ith enough filling up to the sides of the crust' !void stretching your dough' This might tear your *ottom crust and may cause the filling to spill out of the crust and stic, to the pie pan' F' #or a dou*le crust pie multiply the measurements of the ingredients into 2 and follo the steps from 1"' G' 0ivide the dough into 2 and roll the second part over the *ottom crust ith fillings and cut it half inch *igger than the pie plate' 1H' #old and seal the edges using your finger or your for, to create attractive edge'
11' 6ou can ma,e a slit or ma,e holes ith design on the top crust to allo the steam to escape' Ba,e your dou*le pie crust as instructed *y the recipe'
O'l ðod 7Cr1st 1s'n2 o'l8 K12 Learning Module in Basic Baking and Bakeshop Production
1' =easure all the ingredients accurately' &om*ine all the dry ingredients together prefera*ly in a cold mi+ing *ol' 2' &om*ine the oil and ater in a container' 5il ill not completely com*ine ith ater so /ust stir the mi+ture so that the oil is *ro,en into smaller parts' Pour this gradually over the flour mi+ture *lending the li.uid mi+ture into the flour using a for, or *y hand until small lumps the sie of peas are formed' ' 3hape into a *all' ' #ollo the same procedure as steps to 11 a*ove (steps in ma,ing crust using solid fat)'
@UICK BREADS Ruic, *reads are *reads that are .uic, to ma,e' They are easy to ma,e *ecause it uses chemical leavening agents that re.uire no fermentation' Thus once it is mi+ed it can *e *a,ed in the oven immediately (>heat #oods &ouncil)' Ruic, *reads are also ,non as seetened loaves *ecause it usually contains more sugar fats and eggs than yeast *reads *ut less than in ca,es' %n a *road sense .uic, *reads include all types of *a,ed products that are leavened *y *a,ing poder or *a,ing soda hoever for this module; .uic, *reads ill *e limited to 3'sc1'ts61ff'ns and sweetened loa9es " such as *anana *read' 0ough mi+tures for .uic, *reads are of to types: soft dough or *atters' There are three mi+ing methods for ma,ing .uic, *reads: the *iscuit the muffin and the creaming methods'
&ILIN# &ET+ODS IN &AKIN# @UICK BREADS B'sc1't ðod This method is used for *iscuits scones and similar products' %t sometimes called the pastry method *ecause it is similar to the procedure in ma,ing crust' 1' =easure ingredients accurately' 2' 3ift the dry ingredients together into a mi+ing *ol' ' &ut in the shortening *y hand or pastry *lender' &om*ine until the mi+ture resem*les a coarse cornmeal' ' &om*ine the li.uid ingredients' K12 Learning Module in Basic Baking and Bakeshop Production
C' !dd the li.uid to the dry ingredients' =i+ /ust until the ingredients are com*ined and soft dough is formed' 0o not over mi+' D' Bring the dough to a floured surface and ,nead lightly *y pressing it out and folding it in half' 8otate the dough GH degrees *eteen folds' ' 8epeat this procedure for a*out 1H to 2H times or for H seconds' The dough should *e soft and slightly elastic *ut not stic,y' 5ver ,neading toughens the *iscuits' Character'st'cs of #ood Ba4'n2 Powder B'sc1't *. ood volume' +. olden yello crust hich is fine and smooth' 8. ! sheeted crum* of fine grain and even color ith no yelloish spots of poorly *lended *a,ing poder' 9. 0elicate flavor not al,aline or *itter due to e+cess *a,ing poder' (ource: Gu/man ". and o;as6&una "1. *<=>. Introduction to ood Preparation5 > th ed. "": "erriam62ebster $ookstore5 Inc.)
&1ff'n ðod This is used for muffins panca,es affles and many loaf"type .uic, *reads' %t is fast and easy and over mi+ing must *e avoided' =uffin *atter should *e mi+ed only until the dry ingredients are /ust moistened' 0o not orry if there are a fe lumps in the *atter; a smooth *atter is not the goal' 1' 3ift together the dry ingredients' 3et aside' 2' &om*ine all li.uid ingredients including melted fat or oil' Li.uid fat is used in this mi+ing method' ' !dd the li.uids to the dry ingredients and mi+ /ust until all the flour is moistened' The *atter ill loo, lumpy' Be careful not to over mi+' ' Pour the *atter into the pan and *a,e immediately' The dry and li.uid mi+tures may *e prepared in advance *ut once the mi+tures are com*ined the *atter should *e *a,ed ithout delay or loss of volume may result'
K12 Learning Module in Basic Baking and Bakeshop Production
Crea6'n2 ðod &a,e mi+ing method is applied to muffins and loaf *reads' This method is more time"consuming than the muffin method *ut produces fine"te+tured goods' %t is useful for .uic, *reads ith higher fat and sugar content' 1' 3ift together the flour and *a,ing poder and other dry flavoring ingredients' 3et this aside' 2' &om*ine the solid fat and the sugar and mi+ or *lend thoroughly until the mi+ture *ecomes light and creamy' %f *utter or *ar margarine is *eing used soften it first *efore *lending in the sugar' ' !dd the eggs one at a time' &ream ell after each addition *efore adding more eggs' ' !dd the li.uid ingredients and stir lightly' C' 3ift the flour and *a,ing poder' !dd and mi+ /ust until smooth' (ource: Gisslen5 +??*. Professional $aking. 7@: #ohn 2iley A ons.)
CAKES &a,es are very similar to seetened loaves in and *reads *ut it is the richest and seetest type of *a,ed product' &a,es have high fat and sugar content and the challenge for the *a,er is to have a structure that supports these ingredients hile ,eeping it as light and delicate as possi*le (isslen 2HH1)' Producing ca,es re.uire ell"*alanced recipes and precision in measuring and mi+ing' Electric *eater is a useful tool in *eating or hipping the egg mi+ture' There are numerous ca,e recipes *ut these can *e grouped into four types of ca,es according to the mi+ing method employed in ma,ing them 0 shortened ca4es- s/on2e ca4es- an2el food ca4es and ch'ffon ca4es' &ILIN# &ET+ODS IN &AKIN# CAKES Crea6'n2 ðod This method is also called conventional method *ecause it is the standard method for ma,ing *utter ca,es or shortened ca,es' These ca,es are called shortened ca,es *ecause of the high solid fat content of the ca,e' This method is very similar to the creaming method in ma,ing .uic, *reads e+cept for the addition of dry and li.uid ingredients to the *atter mi+ture' K12 Learning Module in Basic Baking and Bakeshop Production
1' =easure ingredients accurately' $ave all ingredients at room temperature' 2' 3ift the dry ingredients flour *a,ing poder " together into a *ol' 3et aside' ' Place the *utter or shortening in another mi+ing *ol' Beat sloly using a manual or electric *eater until the *utter is smooth and creamy' ' !dd the sugar and cream the mi+ture at moderate speed until the mi+ture is light and fluffy' 3ome *a,ers prefer to add the salt and flavorings ith the sugar to ensure uniform distri*ution' %f melted chocolate is used it is added during creaming' C' !dd the eggs one at a time' !fter each addition *eat until the eggs are a*sor*ed *efore adding more' The mi+ture should *e light and fluffy after the eggs are *eaten in' D' 3crape don the sides of the *ol to ensure even mi+ing' ' !dd the sifted dry ingredients (including the spices if they ere not added in step ) alternately ith the li.uids' This is done as follos: a' !dd one fourth (1I) of the dry ingredients' =i+ /ust until *lended in' *' !dd one"third (1I) of the li.uid' =i+ /ust until *lended in' c' 8epeat until all ingredients are used' 3crape don the sides of the *ol occasionally for even mi+ing' F' %mmediately pan and *a,e the *atter'
S/on2e ðod This is the first of the three methods used in ca,es that contain little or no shortening' Leavening ta,es place due to the air trapped in the *eaten eggs' 1' =easure all ingredients accurately' $ave all ingredients at room temperature' %f *utter is included it must *e melted' %f li.uid and *utter are included heat them together /ust until the *utter is melted' 2' &om*ine the eggs and sugar prefera*ly on a arm *ol and *eat the eggs at high speed until very light and thic,' This may ta,e 1H to 1C minutes' This step is very important' 5ne of the most fre.uent causes of failure in the sponge method is not hipping the eggs and sugar enough' The foam must K12 Learning Module in Basic Baking and Bakeshop Production
*e very thic,' >hen the *eater is lifted from the *ol the foam falls sloly from it and ma,es a ri**on that sloly sin,s into the *atter in the *ol' ' #old in the sifted flour *eing careful not to deflate the foam' %f dry ingredients are used such as cornstarch or *a,ing poder they are first sifted ith the flour' ' %f melted *utter or a *utter"li.uid mi+ture is *eing used fold in at this point' Be careful not to over mi+ or the ca,e ill *e tough (*ecause of developed gluten)' C' %mmediately pan and *a,e the *atter' 0elays ill cause loss of volume'
An2el ,ood ðod !ngel food ca,es are *ased on egg"hite foams and contain no fat' 1' =easure ingredients accurately' $ave all ingredients at room temperature' The egg hites may *e slightly armed for achieving *etter volume' 2' 3ift the flour ith half of the sugar' This step helps the flour mi+ more evenly ith the foam' ' Beat the egg hites until they form soft pea,s' 3alt and cream of tartar are added *efore the *eginning of the *eating process' ' radually *eat in the sugar that as not mi+ed ith the flour' &ontinue to *eat until the egg hites form soft glossy pea,s' 0o not over*eat' C' #old in the flour"sugar mi+ture /ust until it is thoroughly a*sor*ed *ut no longer' D' Pan and *a,e immediately'
Ch'ffon ðod &hiffon ca,es and angel food ca,es are *oth *ased on egg"hite foams *ut in chiffon ca,es a *atter containing flour egg yol,s vegeta*le oil and ater is folded into the hites' Egg hites for chiffon ca,es should *e hipped until they are a little firmer than those for angel food ca,es *ut do not over hip them until they are dry' &hiffon ca,es contain *a,ing poder so they do not depend on the egg foam for all their leavening' K12 Learning Module in Basic Baking and Bakeshop Production
1' =easure ingredients accurately' $ave all ingredients at room temperature' 7se good .uality flavorless vegeta*le oil' 2' 3ift the dry ingredients including part of the sugar into the mi+ing *ol' ' =i+ing at medium speed gradually add the oil then the egg yol,s ater and li.uid flavorings all in a slo steady stream' >hile adding the li.uids top the machine several times and scrape don the *ol and the *eater' =i+ until smooth *ut do not over mi+' ' >hip the egg hites until they form soft pea,s' !dd the cream of tartar and sugar in a stream and hip to firm moist pea,s' C' #old the hipped egg hites into the flour"li.uid mi+ture' D' %mmediately put the *atter in ungreased center"tu*e pans (li,e angel food ca,es) or in layer pans that have the *ottoms greased and dusted *ut not the sides (li,e sponge layers)' (ource: Gisslen5 +??*. Professional $aking. 7@: #ohn 2iley A ons.)
COOKIES V&oo,ieW means Vsmall ca,eW or a small flat *a,ed product' %n some countries they call this product *iscuits instead of coo,ies' %n the Philippines e use *oth coo,ies and *iscuits to refer to coo,ie products' There are many ,inds of coo,ies *ased on the ho it is sha/ed' 1' Pressed coo4'es made from soft dough' The dough must *e soft enough to *e forced through a pastry *ag of coo,ie press *ut stiff enough to hold its shape' 3ome *utter coo,ies are made this ay' 2' Dro//ed coo4'es these are also made from soft dough that is dropped to the *a,ing sheet ith a spoon or scoop' The dough may *e of the same consistency as for pressed coo,ies *ut dropping the coo,ie is preferred hen the dough contains pieces of fruits nuts or chocolate or hen you ant the coo,ies to have a rough homemade loo,' &hocolate chip coo,ies oatmeal coo,ies are usually made this ay' ' Rolled coo4'es coo,ies that are rolled and cut from stiff dough' This method produces coo,ies hich can have a variety of shapes either hand cut or using a coo,ie cutter' &hristmas coo,ies ith different shapes and designs are e+amples of rolled coo,ies' K12 Learning Module in Basic Baking and Bakeshop Production
' &olded coo4'es the coo,ie dough is first divided into e.ual portions then each piece is molded into the desired shape *y flattening the pieces out ith a eight in hich the design is em*ossed or carved out li,e a stamp' 3ome *utter coo,ies or locally made cassava coo,ies are molded coo,ies' C' Ice3o. or refr'2erator coo4'es the rolls of dough may *e made in advance and stored and then it can easily cut and *a,ed as needed' Pinheel and chec,er*oard coo,ies are made this ay' D' Sheet coo4'es commonly called *ar coo,ies' The *atter is *a,ed in a shallo pan and then cut into *ars' Bronies lemon s.uares fudge *ars are e+amples of this type of coo,ie'
&ILIN# &ET+ODS One%sta2e ðod &oo,ies usually have loer li.uid content than ca,es and .uic, *reads so all ingredients can *e mi+ed all in one stage' 1' =easure ingredients accurately' $ave all ingredients at room temperature' 2' Place all ingredients in a mi+ing *ol' Blend the ingredients together *y hand or ith an electric mi+er at lo speed' ' 3hape and *a,e' Crea6'n2 ðod This is similar to the creaming method in .uic, *reads' 1' =easure ingredients accurately' $ave all ingredients at room temperature' 2' Place the fat sugar and spices in the mi+ing *ol' &ream the ingredients *y hand or at lo speed in an electric mi+er' #or light coo,ies cream until the mi+ is light and fluffy; in order to incorporate more air for leavening' #or denser coo,ies *lend to a smooth paste *ut do not cream until light' ' !dd the eggs and li.uid if any and *lend in at lo speed' %. 3ift in the flour and leavening' =i+ until /ust com*ined' 0o not over mi+ or
gluten ill develop' K12 Learning Module in Basic Baking and Bakeshop Production
C' 3hape and *a,e'
S/on2e ðod The method is similar to the egg"foam methods for ca,es' The procedure varies considera*ly depending on the ingredients' 1' =easure ingredients accurately' $ave all the ingredients at room temperature' 2' >hip the eggs (hole yol,s or hites) and the sugar to the proper stage: soft pea, for hites thic, and light for hole eggs or yol,s' ' #old in the remaining ingredients as specified in the recipe' Be careful not to over mi+ or to deflate the eggs' ' 3hape and *a,e'
(ource: Gisslen5 +??*. Professional $aking. 7@: #ohn 2iley A ons.)
YEAST BREADS Bread is *a,ed dough made of flour and ater and leavened *y yeast' 5ther ,inds of *read are produced ith the addition of other ingredients li,e sugar shortening eggs mil, and a variety of flavorings' Breads can also have fillings li,e in the case of 3panish *read pan de coco or asado *read' T6PE3 5# 6E!3T 057$3 1' "ean do12h one that has lo fat and sugar content' E+amples of this are hard" crusted *reads and rolls li,e #rench *read *aguettes and pia dough' 5ther hite and hole heat *reads and rolls such as pan de sal and *uns have a higher fat and sugar content that the hard crusted *reads' They may also have eggs and mil, so they are slightly richer and generally have softer crusts' Locally lean dough is used for *reads that e put spreads or filling ( palaman) on'
K12 Learning Module in Basic Baking and Bakeshop Production
2' R'ch do12h dough that has higher proportion of fat sugar and sometimes eggs' There are many ,inds of seet *reads and rolls availa*le in local *a,eries' E+amples of these are ensaymada 3panish *read mongo *read ube *read and many others' These rich dough *reads are popular *ecause they are seet enough or have some filling incorporated in the *read that it can *e eaten ithout added spreads or filling ( palaman)' STEPS IN BREAD &AKIN# There are eight steps to *read ma,ing' These steps are generally applied to all yeast products ith variations depending on the particular product' 1' 2' ' ' C' D' ' F'
Preparation of ingredients =i+ing and ,neading the dough #ermentation Punching =a,e"up or shaping Pan"proofing Ba,ing &ooling and storing
&ILIN# &ET+ODS =i+ing methods in yeast *read ma,ing is done to com*ine all ingredients into uniform smooth dough; to distri*ute the yeast evenly throughout the dough and to develop gluten' Stra'2ht Do12h ðod %t consists of only one step of com*ining all ingredients in the *ol and mi+ing' 1' 3often yeast in a little lu,earm ater' 2' &om*ine the remaining ingredients including the rest of the ater in the mi+ing *ol' !dd the dissolved yeast ta,ing care not to let it come in contact ith the salt' ' =i+ to a smooth developed dough'
S/on2e ðod
K12 Learning Module in Basic Baking and Bakeshop Production
0ough preparation occurs in to stages' The procedure gives the yeast action a head start' 1' &om*ine the li.uid the yeast and part of the flour (and sometimes part of the sugar)' =i+ into a thic, *atter or soft dough' Let ferment until dou*le in *ul,' 2' Punch don and add the rest of the flour and the remaining ingredients' =i+ to a uniform smooth dough' 5nce the ingredients are mi+ed it is ready for ,neading hich develops the dough *y distri*uting the yeast ell into the dough' KNEADIN# Knead the dough using the palm of your hand' #old the opposite side toards you and push it aay gently from you' 8epeat the same process for the proper distri*ution of the ingredients' !fter one motion the dough is rotated a .uarter turn' Kneading is stopped hen *listers appear on the dough hen folded' This ta,es a*out 1H minutes of ,neading *y hand' 7nder ,neading results in a heavy loaf ith small volume compact cells and irregular crum* ith uneven *rea,s along the side of the loaf' 5ver ,neading produces *read ith thic, cell alls and small volume and dry crum* (&laudio 1G)' ,ER&ENTATION #ermentation occurs hen yeast acts on the sugars and starches in the dough to produce car*on dio+ide and alcohol' !t this stage the gluten *ecomes more elastic and creates the lightness and porous structure of the product' !n under fermented dough ill not develop good volume and the te+ture of the product ill *e coarse' This is calledVyoungW dough' V5ldW dough is over fermented and produces *read ith small volume crac,ed crust coarse and yelloish crum* (&laudio 1G)' !llo the yeast to gro in a arm place until it dou*les in sie' >hen you press the dough using your to fingers and a dent is left the dough has reached the desired time for the fermentation' PUNC+IN# Punch the dough to e+pel e+cess car*on dio+ide and in order to incorporate o+ygen' Punching also helps to develop the elasticity of the gluten and uniform fermentation' &AKE UP AND S+APIN# K12 Learning Module in Basic Baking and Bakeshop Production
This includes the time consumed in dividing scaling shaping or molding and panning' 3haped or cut the *read into the desired sie' PROO,IN# !fter arranging the *read on the pans let it rest and rise again' The temperature for proofing is slightly higher that the temperature for fermentation' BAKIN# Ba,e the *read in a pre heated oven' #or the first fe minutes of *a,ing Voven springW occurs' This is the rapid rising of the *read due to the production and e+pansion of gases COO"IN# AND STORIN# !llo the *reads to cool completely *efore rapping use a a+ paper or aluminum foil and ,eep it at room temperature' (ources: Gisslen5 +??* and %laudio5 *
C+ARACTERISTICS O, WE""%&ADE YEAST BREAD 1 >ell"shaped for its ,ind ith a delicately golden yello crust' 2' The crum* structure sho fine grain thin cell alls and uniform te+ture ' Pleasing flavor neither yeasty nor sour' ' Thoroughly *a,ed crum* not stic,y or gummy'
<<<
Process Act'9't: ot 't down> K12 Learning Module in Basic Baking and Bakeshop Production
D'rect'on( List don at least C varieties of different *a,ed products that you can *uy in *a,eshops *ased on the categories listed in each *o+'
ca,es
pies X pastries
coo,ies
.uic, *reads
yeast *reads
Refect and Understand
Act'9't: It Answer the follow'n2 51est'ons( %t is important to *e a*le to ,no or classify the *a,ed products e see eat or *uy everyday' >hat is the difference among the general classification or general types of *a,ed productsJ 0ifferentiate *y riting the peculiar characteristics of each type of product' Class'f'cat'on $2eneral t:/es of 3a4ed /rod1cts
Character'st'cs
) = ?
K12 Learning Module in Basic Baking and Bakeshop Production
Transfer
Act'9't: ,'ll 1/ the ta3le> D'rect'on( 6ou have studied so many ,inds of products and methods' %n order to have a .uic, reference for this lesson complete the summary ta*le *elo' Class'f'cat'on$2eneral t:/es of 3a4ed /rod1cts
D'fferent t:/es of th's /rod1ct
&'.'n2 6ethods
P'es and /astr'es
)
)
=
=
? @1'c4 3reads
Ca4es
Coo4'es
)
)
=
=
?
?
)
)
=
=
?
?
)
)
=
=
?
?
Yeast 3reads
)
)
=
=
K12 Learning Module in Basic Baking and Bakeshop Production
"ESSON ( PRODUCTION O, DI,,ERENT TYPES O, BAKED
PRODUCTS
Learning Goals and Targets At the end of th's lesson- the learner 's e./ected to( 1' #ollo proper procedures in *a,ing different types of *a,ed products' 2' 0emonstrate proper procedures in measuring accurately'
' Evaluate sensory characteristics of finished products' ' !nalye characteristics of finished products *ased on the functions of ingredients' C' Perform la*oratory activities folloing good ,itchenIla*oratory and food safety practices' D' 8ecognie the value of applying *asic principles of *a,ing' ' 0emonstrate retail and selling s,ills *y selling finished product'
Know #ENERA" PROCEDURE ,OR PREPARATION AND BAKIN# Before the actual preparation and *a,ing it is important to ,no the general procedure for *a,eshop production' &ISE%EN%P"ACE "ise6en6place (pronounced mi/ on plas) is a #rench ord hich means Veverything in placeW' %t literally means you have to set everything in place *efore starting the actual *a,ing procedures' This includes: •
•
8evie the *a,ing principles in Lesson 1' 3tudying the recipe carefully and *e sure you have the recipe during the la*oratory or,' Ta,e note of the ingredients the .uantities and the procedure' =a,e a mental al, through of the procedure that is picture
K12 Learning Module in Basic Baking and Bakeshop Production
yourself doing the procedure step *y step' This allos you to move fast and ma,e feer mista,es during the actual *a,ing' •
•
•
Prepare the ingredients' =a,e sure you have all the ingredients specified in the recipe' ather all the tools and e.uipment you ill need' &lean these materials and ma,e sure they are of good condition and ready to use' 5rganie your or,space' Put the ingredients tools and materials you ill need in your or,space to ensure flo of or,' 8emem*er that during the actual mi+ing procedures once you *egin you must continue through the hole procedure until the end' 6ou cannot stop in the middle /ust *ecause you dont have the ingredients or the proper tools ready'
C"EAN AS YOU #O 7C"AY#O8 ood ,itchen and la*oratory practices have to *e folloed *ut one very simple rule to remem*er is to Vclean as you goW' $ave a plan for ,eeping your or,space clean' &lean up as
BAKIN# The oven is preheated *efore food is put in the oven for *a,ing' This is done to ensure that the oven has reached the specified temperature hen the food is put in it' Time indicated for *a,ing in the recipe is a guide *ut actual *a,ing time often varies so it is advisa*le to chec, the food if it is coo,ed' >hen the food starts to get fully *a,ed it often gives off a pleasing aroma' >hen you *egin to smell this ait a fe minutes and chec, if it is done *a,ing' To chec, insert a toothpic, or a piece of thin *ar*ecue stic, in the center of the product if it comes out clean and dry then the *a,ed product is fully done'
7o! you are ready for the actual preparation and baking. PIES AND PASTRIES Ca1ses of ,a'l1re 'n Ba4'n2 P'es and Pastr'es Res1lt
Ca1ses
K12 Learning Module in Basic Baking and Bakeshop Production
1' Tough crust
1' Too much ater over handling insufficient fats too much flour'
2' Too pale crust
2' 7nder *a,ed over handling rong temperature or insufficient heat'
' Too dar, *ottom crust
' >rong temperature over *a,ed
' 3oggy *ottom crust
' Too much filling over mi+ing uneven heat of the oven'
C' Thic, and soft crust
C' >rong measurement of fat use of arm ater lo oven temperature'
D' Thin *rittle and easily D'pastry dough is rolled too thin too much fat *urn crust ' Pie shrin,s in pastry pan ' improper measurements of the ingredients'
BUKO PIE RECIPE #ngredients$ 2 cups all"purpose flour 1I cup *utter 1 teaspoon salt 1I cup vegeta*le shortening D to F ta*lespoons cold ater 2 cups young coconut meat I cup granulated hite sugar 1I2 cup cornstarch diluted in 1I2 cup young coconut ater 1I2 cup evaporated mil, Proced1re( ) &reate the crust
K12 Learning Module in Basic Baking and Bakeshop Production
1'1 &om*ine flour and salt then mi+ using a ire his,' 1'2 &ut in *utter and shortening then mi+ using a pastry *lender' 1' radually sprin,le cold ater a ta*lespoon at a time hile mi+ing the ingredients' 1' >hen everything is completely mi+ed gather the mi+ture and divide into to e.ual parts' 1'C %n a flat surface roll out each of the dough and using a rolling pin until ide enough to fit an eight or nine inch pie pan' -ote: 3prin,le flour over the flat surface to prevent the dough from stic,ing or use a silicon mat' 1'D !rrange the first dough over the pie pan for the *ottom crust' 1' 3et the second flattened dough aside' This ill *e needed after arranging the filling in the pie pan' 2' =a,e the filling 2'1 $eat a saucepan and pour"in the mil,' Let *oil' 2'2 !dd the granulated hite sugar and stir' 2' Put"in the young coconut meat and coo, for minutes' 2' Pour"in the cornstarch diluted in young coconut ater and stir thoroughly hile coo,ing' &oo, until the te+ture thic,ens' 2'C Turn"off the heat and allo the mi+ture to cool don' ' Preheat oven to C degrees #ahrenheit' ' !rrange the coo,ed filling in the pie pan' C' Put the second crust on top of the filling and flute the edges to the sides' D' &reate holes on the secondary crust using a for,' This ill serve as e+haust vents that ill prevent the crust from deforming' ' Ba,e for C to CC minutes or until the color turns golden *ron' -ote: Ba,ing time may vary; ma,e sure to chec, the color of the crust to determine if *a,ing is complete' F' Let cool and serve' 3hare and en/oy9 E&PANADITAS In2red'ents( ,'ll'n2( N can condensed mil, K12 Learning Module in Basic Baking and Bakeshop Production
2 pcs' of eggs 1 *ar of *utter N tsp'vanilla 1t*sp' chopped nuts
Proced1re( 1' %n a dou*le *roiler com*ine mil, and yol, 2' &oo, in a sauce pan over lo heat or use a dou*le *roiler stirring it continuously to avoid stic,ing from the sauce pan' ' !dd vanilla *utter and nuts and mi+ it ell' Then set it aside' Cr1st( In2red'ents( 2 1I cups sifted all "purpose flour 2I cup margarine "C t*sp' cold ater =elted *utter 8efined sugar for finishing Proced1re( 1' &ut margarine into flour until crum*s *y pea sied' 2' '3prin,le cold ater hile tossing mi+ture ith a dull ,nife until moist and enough to handle' ' Put inside the refrigerator to chill for an hour' ' 8oll out the dough on floured *oard up to O thic, inches' C' &ut the dough ith 2 N in round cutter' D' #ill each round ith coo,ed and cooled filling then fold into half' ' 3eal edges *y pressing ith tines of a for,' F' Place on a slightly greased flat or coo,ie sheet and *a,e in a pre"heated oven at C degree for 2H minutes' G' &ool' Brush ith melted *utter and roll in sugar' 1H'>rap in a colored cellophane a*out CW+ DW'
K12 Learning Module in Basic Baking and Bakeshop Production
BOAT TARTS Tarts Cr1st In2red'ents( cups all" purpose flour 1 cup margarine 1 cup refined sugar 1 pc' egg (e+tra large sie) 1 tsp' vanilla Proced1re( 1' =i+ all the ingredients together in a mi+ing *ol' 2' Beat until smooth' ' 8oll a*out 1IF inch thic, and cut ith cutter and fit it into *oat tarts molder' %. Ba,ed at pre heated oven CH< # for 1H"1C mins' 7ntil golden *ron '#ill ith cashe nut filling'
@UICK BREADS APP"E &U,,INS In2red'ents( 1 pc' egg O cup mil, 1 cup chopped fresh apple 2 cups flour 1I cup sugar tsps' *a,ing poder 1 tsp' salt N tsp' vanilla K12 Learning Module in Basic Baking and Bakeshop Production
Proced1re( 1' 2' ' ' C'
Pre heat the oven at HH"#' Beat egg in a *ol and add mil, oil and apple' !dd dry ingredients and mi+ lightly' Pour into muffin cups a*out N to 2I full' Ba,e for 2H minutes'
CINNA&ON &U,,INS In2red'ents( 1 N cups flour O cup sugar O cup *ron sugar 2 tsps' *a,ing poder N tsp' salt 1 tsp' cinnamon 1 pc' egg *eaten N cup oil N cup mil,
Proced1re 1' 2' ' ' C'
$eat oven to C"#' 3ift all the dry ingredients together' &om*ine *eaten egg oil and mil,' !dd to dry mi+ture and mi+ lightly' Pour into muffin cup 2I of N full' Ba,e for 2H"2C minutes'
BANANA CAKE K12 Learning Module in Basic Baking and Bakeshop Production
In2red'ents 2I 1 2I 2 2N 1O 1 1 1O 2I 2I
cup cup pieces cup teaspoon teaspoon teaspoon cup cup cup
shortening sugar eggs all purpose flour *a,ing poder *a,ing soda salt fully ripe *ananas mashed mil, chopped nuts
Proced1re 1' Preheat oven to 2C"#' 2' #ollo the creaming method of mi+ing ca,es' ' 0ivide the *anana and nuts into three portions and add them into the mi+ture ith the mil,' ' Pour into a+ paper"lined pans and *a,e for H to CH minutes'
***
C%&ES BUTTER SPON#E CAKE In2red'ents 1 cup
sifted ca,e flour
1 teaspoon
*a,ing poder
O cup
*utter melted
N teaspoon
vanilla
N cup
mil,
D pieces
egg yol,s
K12 Learning Module in Basic Baking and Bakeshop Production
1 cup
sugar
Proced1re( 1' #ollo the sponge method of preparing ca,es' 2' Pour in a greased pan' +. Ba,e at CH"# for H to C minutes'
COCO% DROPS In2red'ents N cup
shortening
S cup
sugar
1 piece
egg
N cup
mil,
1 O teaspoon
vanilla
2 cups
all purpose flour
N teaspoon
salt
1N teaspoon
*a,ing poder
D ta*lespoon
cocoa poder
N cup
nuts
Proced1re 1' 3ift the flour salt *a,ing poder and cocoa poder together' 2' #ollo the sponge method of ma,ing coo,ies' ' 0rop the *atter into greased coo,ie sheet' ' Ba,e at CH"# for 1C minutes'
COO&#ES OAT&EA" COOKIES K12 Learning Module in Basic Baking and Bakeshop Production
Proced1re
In2red'ents
1' #ollo the creaming method of
N cup
shortening
1 cup
sugar
1 pc
egg
N cup
evaporated mil,
1 cup
uncoo,ed oats
1 N cup
all purpose flour
N teaspoon
salt
*a,e at C"# until golden
1 teaspoon
cinnamon poder
*ron'
1 cup
raisins
ma,ing coo,ies' !dding the oats in the shortening mi+ture' 2' !dd the raisins last after the dough is mi+ed' ' 0rop into greased pans and
YEAST BREADS BASIC YEAST BREAD In2red'ents 1 ta*lespoon
active dry yeast
N cup
ater
N cup
evaporated mil,
1 teaspoon
salt
O cup
shortening or coo,ing oil
to cups
flour
2 pieces
egg
Proced1re K12 Learning Module in Basic Baking and Bakeshop Production
1' #ollo the procedure of ma,ing *read using the straight method' 2' #ollo the ,neading fermentation punching shaping proofing and *a,ing procedures' ' 0ough may *e shaped in loaf pans or in individual *uns' ' Ba,e at C to HH "' .
***
Process
K12 Learning Module in Basic Baking and Bakeshop Production
Act'9't:( Ba4'n2 Act'9't: Plan D'rect'on( %n order to help you perform the activity efficiently and to ensure that nothing is forgotten and everything ill go smoothly accomplish the *a,ing activity plan *elo' • • • • • •
•
%ngredients list: ingredient and amount in the recipe =ar,et list: .uantity to *e *ought in the mar,et and the price of the item Purchasing plan: ho is in charge of *uying and hen they ill *e purchased Tools and materials list: utensils materials needed for the activity =aterials plan: ho is responsi*le for *ringing and organiing the materials Procedure: list all the procedures from mise"en"place to actual *a,ing procedure to clean"up Production plan: distri*ution of tas,s for the actual activity' BAKIN# ACTI!ITY P"AN
Rec'/e In2red'ents l'st
Date of act'9't: &ar4et l'st
P1rchas'n2 /lan
Tools and 6ater'als l'st
&ater'als /lan
Proced1re
Prod1ct'on /lan
Refect and Understand Act'9't: = Chec4'n2 :o1r l'st> K12 Learning Module in Basic Baking and Bakeshop Production
D'rect'on( 0uring and after each actual *a,ing performance accomplish this chec,list' This chec,list allos you to reflect on ho ell you have folloed the guidelines given in the previous lessons' This chec,list could also *e used to analye the outcome of your sensory evaluation of the finished product' These procedures and guidelines may contri*ute to the causes of success or failure of your finished product' C+ECK"IST O, BAKIN#$PRODUCTION PER,OR&ANCE Rec'/e$Prod1ct Rec'/e$Prod1ct Rec'/e$Prod1ct )(MMMMMMMMMM =( MMMMMMMMMM ?( MMMMMMMMMMM Proced1re$21'del'ne
D 0 done ND 0 not done PD 0 partially done
D 0 done ND 0 not done PD 0 partially done
=%3E"E-"PL!&E &L!65 =E-378!T%5- measuring accurately "using appropriate measuring tools "performing correct measuring procedures P85PE8 73E !-0 &!8E 5# ER7%P=E-T "used appropriate tools "used the tools correctly "cleaned and stored the tools after using #5LL5>E0 550 K%T&$E-IL!B58!T586 P8!&T%&E3 #5LL5>E0 #550 3!#ET6 !-0 3!-%T!T%5K12 Learning Module in Basic Baking and Bakeshop Production
D 0 done ND 0 not done PD 0 partially 0one
P8!&T%&E3 #5LL5>E0 P85PE8 =%Y%- !-0 B!K%- P85&E078E3 ( rite mi+ing method used) "performed mi+ing method according to standard procedure "preheated oven "used appropriate *a,ing temperature "*a,ed the product /ust until it is done
Transer SENSORY E!A"UATION O, BAKED PRODUCTS %n doing the sensory evaluation of the products rite the closest description you can use' The real test of your success as a *a,er is the finished product' The product should *e evaluated on ,ey characteristics' The critical characteristics of *a,ed products are: A//earance descriptions of the e+ternal part of the product li,e the height of the *a,ed good the crust' ,la9or flavor is a composite of taste odor and touch (mouthfeel)' K12 Learning Module in Basic Baking and Bakeshop Production
Taste
descriptions for seetness sourness saltiness *itterness or com*ination (*itter"seet) Odor descriptions for food odors li,e *urnt smo,y moldy musty yeasty rancid sour lemony etc' To1ch- 6o1thf1l descriptions for mouthful: greasiness metallic astringent sharp spicy etc' descriptions for the crum* structure (the internal part of the *a,ed Te.t1re product): crum*ly gritty tender short soft firm elastic mealy chey gummy hard *rittle tough pasty stic,y coarse dry moist oily etc' Act'9't:( #ett'n2 'n9ol9ed> D'rect'on( Perform sensory evaluation on your product' 7se the tool *elo' 8ating: 8ate the product from 1 to ith having the *est .uality or characteristic' Provide descriptive ords *esides each corresponding rating' SENSORY E!A"UATION TOO"
CRITERIA
PRODUCT )
PRODUCT =
PRODUCT ?
8ating and description
8ating and description
8ating and description
!PPE!8!-&E TEYT78E T!3TE 5058 =57T$#EEL 5AE8!LL 8E=!8K3: 2rite !hat you think are the possible causes of the quality of your product. "ESSON OPPORTUNITIES IN +O&E BAKIN#
Learning Goals and Targets At the end of th's lesson- the learner 's e./ected to( 1' %dentify ays of applying *a,ing s,ills at home considering availa*le resources' 2' !ppreciate *enefits of producing *a,ed products for home consumption for individual and family ell*eing' ' !pply s,ill in home *a,ing' K12 Learning Module in Basic Baking and Bakeshop Production
Know +O&E BAKIN# 0o you thin, you can apply hat you have learned in *a,ing in your on homesJ 0o you *a,e at homeJ >hat other s,ills have you learned in *a,ing that you can also apply to other home activitiesJ 5ne of the limitations of home *a,ing is the presence of oven' The standard oven is rather e+pensive e.uipment and it is not found in ma/ority of homes in the Philippines' Because of this some people thin, that *a,ing s,ills are not relevant to in their lives since they cannot practice it at home' That is a mista,e *ecause there are products e ma,e at home that can *e classified as *a,ed products even though it is not coo,ed in an oven' They use the same *asic ingredients and the production follos principles of the *a,ing process' Panca,es and affles are e+amples of .uic, *reads' >affle *iscuits or affle cones can *e made using a affle griddle or ordinary s,illet' Empanadas are turnovers' There are various ,inds of empanadas that are made in different places in the Philippines' %n the northern part of the Philippines the %locos empanada is a popular delicacy' The crust is made of rice flour and ater and the savory filling is made of the local sausage (longganisa) egg and grated papaya' 0oughnuts and bitso6bitso are deep"fried *reads There are also su*stitutes for the conventional gas or electric ovens' Porta*le ovens (also called camp ovens) that are placed on top of a regular stove are availa*le at a relatively ine+pensive price' These are commonly used *y small scale pia stalls' %t uses the same principle as a gas stove *ut it is limited in sie' !nother alternative to the conventional oven is the 0utch oven' The 0utch oven is a cast"iron casserole coo,ing pot' Locally the kaldero (rice pot) and ka!ali (frying panIo,) are cast"iron materials that can function li,e the 0utch oven' >ith a tight lid and good thic,ness it can *e used for *a,ing'
Process Act'9't: )( INTER!IEW 0irections: %ntervie at least three students (from other sections and year levels and not your on classmates) a*out their e+periences of *a,ing at home' K12 Learning Module in Basic Baking and Bakeshop Production
Ruestions: 1' 0o you or your family does home *a,ingJ (-ote: if they immediately say no pro*e further' !s, if they prepare panca,es empanadas doughnuts or other *read"li,e product at home') 2' >hat products do you or your family ma,eJ ' >hich among the products that you ma,e at home do you li,eJ ' >hat do you li,e a*out themJ C' 0o you participate in preparing these productsJ D' >hat are your positive e+periences in home *a,ingJ ' >hat do you thin, are the *enefits of home *a,ingJ SU&&ARY S+EET O, RESPONSES @1est'ons
St1dent )
St1dent =
Ruestion 1 *a,ing at home
Ruestion 2 products made
Ruestion " li,e or dont li,e
Ruestion hat is li,ed K12 Learning Module in Basic Baking and Bakeshop Production
St1dent ?
Ruestion C participate in home *a,ing or not
Ruestion D positive e+periences in home *a,ing
Ruestion *enefits of home *a,ing
Refect and Understand Reflect'on @1est'ons 0o students from the same school have the same e+periences in home *a,ingJ &am e ma,e a general statement a*out the *enefits of home *a,ing among families of students in your schoolJ Act'9't: = D'rect'on( =a,e a summary of the responses to Ruestion D and your intervie and the intervies of all your classmates' To summarie ma,e a tally sheet of all the responses' roup those that are similar' 8an, the responses i'e' ma,e a final list that is arranged from the most common to the least common response' 7se the ta*le *elo for the summary K12 Learning Module in Basic Baking and Bakeshop Production
Benef'ts to the 'nd'9'd1al
Benef'ts to the fa6'l:
BENE,ITS O, +O&E BAKIN#
$ome *a,ing has a num*er of *enefits for the individual and the family' %t can contri*ute to the ell*eing of the family in the folloing ays' 1' #reshly *a,ed products are a treat' There is nothing li,e the taste and aroma of freshly *a,ed *reads' The aroma of freshly *a,ed *read is associated ith arm homey feelings' ! lot of *reads are also *est eaten hot off the oven hile theyre still arm and soft' 2' =ore nutritious ingredients can *e used' >hen you ma,e your on product you have control over the recipe and the ingredients' 6ou can choose to ma,e ca,es ith less sugar or use hole heat flour hich contains more nutrients that hite flour' ' Products are additive"free' K12 Learning Module in Basic Baking and Bakeshop Production
Ba,ed products for home consumption do not use additives *ecause it is often consumed .uic,ly' !dditives are chemical compounds added to the dough to prevent spoilage' Loo, at your ansers to !ctivity 2 in Lesson 1' >hich of the ingredients is the additiveJ ' %t develops family *onding Ba,ing can *ecome a family activity here even small children can do easy tas,s li,e shaping coo,ies of pouring *atters into muffin pans' &hildren also love to lic, leftover *atter after panning although care must *e ensured to prevent salmonella poisoning due to uncoo,ed eggs in the *atter' C' %t provides practice to improve *a,ing s,ills' Practice ma,es perfect; the more *a,ing you do at home the more s,illful you can *ecome'
Transfer Act'9't: ?
Challen2e
D'rect'on( Practice applying *a,ing s,ills at home' This ee, and ne+t ee, prepare a *a,ed product at home' &hoose any type of *a,ed product pie .uic, *read muffin coo,ie yeast *read' 6ou can use any recipe' 6ou may search coo,*oo,s the internet or as, your teacher for a recipe you can use at home' >rite a*out your *a,ing e+perience *elo'
&Y BAKIN# AD!ENTURE Product: @@@@@@@@@@@@@@@@@@@@@@@@@@@@@@@@@@ 0ate: @@@@@@@@@@@@@@@@@@@@@@@@@@@@@@@@@@@@
K12 Learning Module in Basic Baking and Bakeshop Production
8ecipe: (attach a copy of the recipe) =y e+perience: rite a short story stor y of hat happened in your *a,ing e+perience'
K12 Learning Module in Basic Baking and Bakeshop Production
"ESSON F( CAREER OPPORTUNITIES AND ,URT+ER EDUCATION
IN BAKIN# AND BAKES+OP PRODUCTION
Learning Goals and Targets At the end of th's lesson- the learner 's e./ected to( 1' 8ecognie different ,inds and levels of /o*s availa*le in the *a,ing industry' 2' %dentify characteristics and traits that lead to /o* success in the *a,ing career' ' %dentify vocational courses and degree programs related to *a,eshop production'
Know OB OPPORTUNITIES IN T+E BAKIN# INDUSTRY There are many /o* positions related to a *a,ing career such as *a,ing assistants pastry coo, e+ecutive pastry chef ca,e decorator holesale *a,er *a,ing production supervisor and many others' Pastr: chef specialies in ma,ing pastries ca,es and and desserts' They may also *e adept at assem*ling and decorating pastry products *eing very s,illful in using fillings icings sugars and chocolate' Bread 3a4er ma,es various ,inds of *reads' =a,ing various ,inds of *read hether *y hand or ith the use of machinery re.uires specific s,ill and an e+perienced *a,er is often in demand' Ba4er: chef an e+perienced educated *a,er ho is in charge of the daily operations of a *a,eshop' They manage *a,ers monitor .uality of products ta,e care of inventory and do product development' #or industrial (mass production) *a,ery *a,ery other /o*s include: Prod1ct de9elo/6ent researcher professional research is needed to develop ne products for industrial production' K12 Learning Module in Basic Baking and Bakeshop Production
Prod1ct'on s1/er9'sor oversees the production line ma,ing sure the products meet .uality standards and or,s ith engineers to ensure e.uipment needs are met'
,URT+ER EDUCATION IN BAKIN# Becoming a professional *a,er re.uires s,ills and or, ethics' %n order to improve s,ills you can get *asic and advanced training in vocational schools or culinary schools' The rades G 1H modules in Ba,eshop Production ill ena*le you to get Nat'onal Cert'f'cat'on I or II levels' !fter you finish your K"12 program you may further enroll in culinary schools that offer specialied courses in production of different types of *a,ed products' Becoming a *a,ery chef or supervisor re.uires management s,ills on top of *a,ing *a,ing s,ills' This may necessita necessitate te higher degrees in related fields such as +otel and Resta1rant Ad6'n'strat'on' Ad6'n'strat'on' Ba,ing is *oth an art and a science' !s you may have already recognied from the *eginning of this module *a,ing re.uires ,noledge of chemistry and physics to fully understand gluten development and the interactions of ingredients' Product Product developme development nt researcher researchers s may re.uire higher degree in ,ood Sc'ence or ,ood Technolo2:' Technolo2:' Teachi aching ng $E and and TLE TLE cours ourses es is also also a via* via*le le care career er'' Beco Becomi ming ng a profession professional al teacher in the various levels levels of education education re.uire re.uire a degree in +o6e Econo6'cs or Econo6'cs or Technolo2: and "'9el'hood Ed1cat'on' Ed1cat'on'
Refect and Understand K12 Learning Module in Basic Baking and Bakeshop Production
0o you have hat it ta,es to *ecome a professional *a,erJ Act'9't:( Inter9'ew 0irection: %ntervie a *a,er in your community' Ruestions: 1' $o long have you *een a *a,erJ 2' $o did you *ecome a *a,erJ ' >hat are the important ,noledge s,ills and attitudes (or, ethics) necessary to *ecome a successful *a,erJ ' #rom the characteristic mentioned in R hich of these do you thin, you already have and hich do you thin, you ant to further developJ C' &an you see yourself *ecoming a professional *a,erJ >hyJ >hy notJ
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K12 Learning Module in Basic Baking and Bakeshop Production
#"OSSARY A'r3orne % carried *y air and especially to those associated ith the carrying of disease Ant'dote a remedy counteracting a poison !ssigned Batter a mi+ture of dry ingredients ith a pouring consistency' Breads" a staple food made from flour shortening li.uid ingredients and other dry ingredients form in a dough ,neaded and shaped into different forms and flavors' Cara6el';e to melt sugar ith or ithout ater until it *ecomes golden *ron in color and develops a characteristics flavor' Crea6 to mi+ fat and sugar until it *ecome smooth at the same time incorporating air into the mi+ture' Crea6 ,'ll'n2 % a com*ination of *eaten egg yol, *lended ith a hot mi+ture and coo,ed at correct time and temperature' Cr1st % the outer part or covering of the pastry or pies' C1t 'n to distri*ute fat in flour particles until pea"sied crum*s are o*tained' They may *e done using a pastry *lender the tines of a for, or 2 ,nives' Dred2e to coat the surface ith a dry ingredient li,e flour' E22 wash a com*ination of 1 egg yol, and 2 ta*lespoons mil, use for *rushing pastry and *read dough to have a shiny golden *a,ed surface' ,'rst a'd 0 the provision of initial care for an illness or in/ury' ,old 'n to mi+ delicately te+tured ingredients' 7sing a spatula cut don through a mi+ture go across the *ottom of the *ol and up over close to the surface hile turning the *ol fre.uently' ,roth:% hen *u**le starts to appear during the process of *eating the egg hites' #la;e a glossy coating' #reased to *rush a surface ith *utter margarine shortening or oil to prevent stic,ing' "et r'se to allo the yeast dough to ferment and dou*le its volume' &er'n21e% toppings used for pastries and pies made up of egg hites and sugar' K12 Learning Module in Basic Baking and Bakeshop Production
Occ1/at'onal ha;ards " refer to various environmental factors or stresses that can Pastr: % these are *a,ed products that serves as dessert hich is made out of flour sugar shortening and ater' P'es % are made of pastry dough lined in pie pan filled ith different fillings and can *e prepared ith or ithout toppings' P'/e o1t to s.ueee out a mi+ture from a pastry *ag' PPE 0 7Personal Protective E.uipment) refers to devices orn *y or,ers to protect Pre% 3a4e " to *a,e a crust ithout the filling or to half *a,e' Pre% heat to light the oven a*out 1H mins' %n advance to allo the oven temperature to reach a desire degree of heat *efore the ca,e is *a,ed' Pr'c4 to *ore a hole in a ca,e to test if it is ready done' %t can also mean to ma,es holes on an un*a,ed pastry using a for, to prevent *allooning' P1nch down to deflate risen dough using the fist to *rea, don large air spaces' @1al't: standard 0 set of e+act specifications to *ecome pattern of action' Safe 0 free from danger ris, or in/ury San'tat'on 0 the practice or measure to create an environment conducive to good health' Shorten'n2 % fat that came from and animal or vegeta*le fat hich can *e in a form of solid or li.uid fat' Tarts % are smaller than the single pie crust and it is served for an individual only' them against haards in the or, environment including *ut not limited to safety Thread 0 l'4e stage here sugar syrup hen dropped from a spoon spins a thread' T1rno9ers % a type of pastry for individual serving the filling is placed on half of the dough and folds another half of the dough and seal' !er6'n 0 a term applied to various animal species regarded as pests or nuisances' Wor4/lace 0 refers to the office premises or or,site here a or,er is temporarily
RE,ERENCES &ru 0uran et'al'1GGF' $ome Economics %A' =anila' !driana Pu*lishing &o' %nc' K12 Learning Module in Basic Baking and Bakeshop Production
0ia Eden 3oriano -ora'1GGC' $ome Technology %%%'Phoeni+ Pu*lishing $ouse %nc' &laudio Airginia 3' et al'1GF2' Basic -utrition for #ilipinos' =anila' =erriam 3chool and 5ffice 3upplies &orp' 0e uman =atilde P' et al'1GFG' Basic #oods for #ilipinos' =anila' =erriam 3chool and >e*ster %nc' &arino &elia E' Laaro !mor 3' E+perience Ba,ing &helsea' >eights measures and conversions' 8etrieved from http:II'chelsea' co'nIcontentI*a,ing"guideIeights"measures"conversions'asp+ on 4anuary 2F 2H1' isslen >ayne'2HH1' Professional *a,ing' -e 6or,: 4ohn >iley X 3ons' isslen >ayne'1GGC' Professional coo,ing' -e 6or,: 4ohn >iley X 3ons' onales ene 8' #undamentals of Professional &oo,ing =anila' !nvil Pu*lishing' 2H12 Lallemand' VPie &rust Production'W Lallemand Ba,ing 7pdate' Aol 2' -o'' 1GGD' Lauter*ach 3haron and !l*recht 4ulie' V-#G"1FD #unctions of Ba,ing %ngredients'W $istorical =aterials from 7niversity of -e*ras,a"Lincoln E+tension' Paper 11' 1GG' 8etrieved from http:IIdigitalcommons'unl'eduIe+tensionhistI11 on 4anuary 2H 2H1' =avantas Aictoria T'2HH2 #ood =anagement and 3ervice %%' Rueon &ity' Phoeni+ Pu*lishing $ouse %nc' =erriam">e*ster' 2H1' 8etrieved from http:II'merriam"e*ster'comIdictionary on 4anuary 2H 2H1' Talde 4ulieta 0' &ulinary !rts' Rueon &ity' Phoeni+ Pu*lishing $ouse %nc' 1GGC Taste'com'>eight and =easurements &hart' !pril 2HH' 8etrieved from http:II'taste'com'au on 4annuary 2 2H1' >heat #oods &ouncil' #lour 1H1' 8etrieved from http:II'heatfoods'orgIsitesI defaultIfilesIatachmentsIflour"1H1'pdf on 4anuary 2H 2H1'
>heat #oods &ouncil' rains of Truth a*out Ruic, Breads' 8etrieved from http:II'ndheat'comIuploadsMC&resourcesMC&1GMC&.uic,*reads'pdf on 4anuary 21 2H1' K12 Learning Module in Basic Baking and Bakeshop Production
>eaver 0ennis' !ll !*out Ba,ing: Ruc, Breads' 8etrieved from http:II'preparedpantry'comI$o"to"Ba,e"Ruic,"Breads"8ecipe'htm on 4anuary 2 2H1' >oods =ollie' and Thorns*y 3uanne' The Philippine Ba,ery 3ector'=ichigan' =ichigan 3tate 7niversity' 2HHG' Other Pr'nted &ater'als !ning 4' Vovernment Ba,ers Launch Pinoy Pan de sal pro/ectW' Philippine 0aily %n.uirer 4une 1D 2HH' p'12H' #ood 3ervice and &atering =anagement ! Practical uide Li*erty &ommodities &orp' =anila !nvil Pu*lishing' 2HH Best 8ecipes for the $ome Philippine Pu*lishing $ouse =anila 1GH
Internet So1rces( Panlasang Pinoy'com =y 3toc, Aector'com raphic X !nimation'gif !*out'com' &ulinary !rts 4oe Pastry E orchids !rticle'n'com 0reamtime'com Bransontourist'com Li*rary ,v pattom'com Penardmoon'com P%cstopin'com Ba,ing G11 8ecipe us'co'u, K12 Learning Module in Basic Baking and Bakeshop Production
