Bread and Pastry.pdf

HOMA 251 BREAD AND PASTRY  BAKING TIPS To most people baking seems like a difficult task. Most would rather do the cooking and steer clear of baking because of the fear that “My cakes might turn out flat and hard.” Baking need not turn to be a nightmare if the following r...

HOMA 251 BREAD AND PASTRY  BAKING TIPS To most people baking seems like a difficult task. Most would rather do the cooking and steer clear of baking because of the fear that “My cakes might turn out flat and hard.” Baking need not turn to be a nightmare if the following rules are followed. Even a beginner can turn out a batch of crisp oven-fresh cookies or a delicious melt-in-the mouth chocolate cake with much success. The following tips are very valuable:  BAKING TIPS 1. READ RECIPE THROUGH 2. CORRECT MEASUREMENT OF INGREDIENTS Before even starting , it is important that the recipe be read through. The The careful measurement of ingredients used should be noted down as ingredients is most important in this determines what are on hand and what baking than in other types of cookery. should be purchased. The procedure should Although the most accurate way to also be read to better guide the baker. measure ingredients is to weigh them Nothing is more frustrating than to have a disastrous finished product because the on dietetic scale, the use of measuring correct procedures were not followed. cups and measuring spoons and teaspoon is a good alternative.  BAKING TIPS 3. SIFTING OF DRY INGREDIENTS 4. USE CORRECT PAN SIZE Dry ingredients used for most baked Using the correct pan size and shape is goods should be sifted, unless important to ensure that the baked item’s otherwise stated, before they are incorporated into the dough or batter. texture and appearance are correct. A too Sifting aerates flour and confectioners large pan, especially for cakes and bar sugar , removing lumps and filtering cookies will result in an over-baked item out any impurities. Leavening agents whereas a too small pan results in an like baking powder and baking soda and under-baked item. some flavoring ingredients like cocoa powder are more evenly distributed after sifting.  BAKING TIPS 5. PROPER PAN PREPARATION 6. FILLING PANS Delicate batters that include a high Fill pans at least ½ full but never more proportion of butter, sugar and eggs have than ⅔ full or batter might overflow while to be baked in pans and have been baking. For proper texture, batter should liberally greased (using hydrogenated at least be one inch deep. For shortening) and dusted with flour. irregularly-shaped pans, batter should be Cakes like angel, sponge and chiffon at least ⅔ full. cakes have to be baked in ungreased baking pans. The batter should adhere to the pan sides in order to give the cake stability (therefore producing tall cakes) until it is fully baked and cooled.  BAKING TIPS 7. OVEN PREPARATION Correct oven temperature should always be followed. Pre-heating of ovens is a must, so that the desired temperature is reached when the item to be baked is placed in the oven. Acceptable preheating time is from 10 to 15 minutes for electric ovens. For gas ovens, preheating time should be from 15 to 20 minutes. Going beyond 30 minutes is already a waste of expensive energy. 8. PLACEMENT OF PANS IN THE OVEN Rack should be placed in the center of the oven and pan at the center of the rack. If several pans are to be used, make sure they don’t touch the oven walls or each other for proper air circulation.  BAKING TIPS 9. TESTING To check if cakes are done, touch center of cake lightly with fingertips. The top will spring back to shape if cake is done. If not, finger prints will remain. A baked cake shrinks slightly from the sides of the pan. Another way of testing is to insert a toothpick at the center of the cake. If no cake particles cling to the toothpick, cake is done. 10. COOLING Once the baked item is removed from the oven, it should be allowed to cool briefly in the pan. It should then be removed from the pan and allowed to cool completely on a wire rack. By placing the baked item on a wire rack, air circulates freely around all surfaces thereby preventing steam from condensing on the item. Additional moisture adversely affects the texture. LESSON 1: BAKING TOOLS, UTENSILS AND EQUIPMENT OBJECTIVES: At the end of the activity, the learners will be able to: 1. Identify the different tools and equipment in Baking; 2. Use the tools properly; 3. Value the importance of knowing the different usage of these different tools.  BAKING TOOLS, UTENSILS AND EQUIPMENT BLOW TORCH- A tool used for caramelizing and BOWL KNIFE- also called straight sided spatula or controlled browning of various pastry items and for palette knife, this tool has a long, flexible blade with a caramelizing the sugar topping of crème brulee. Butane rounded end. Used mostly for spreading icing on cakes and or propane is used as fuel, depending on the mode. for mixing and bowl scraping.  BAKING TOOLS, UTENSILS AND EQUIPMENT PASTRY BRUSHES- are used to brush items with egg CAKE COMB/ICING COMB- A small plastic tool, usually wash, glaze, and so on. Larger bench brushes are used to triangular with serrated edges in various patterns for brush flour from tabletops and from the surface of dough. decorating icings and other decorative items. Oven brushes are used to clean excess flour from deck ovens.  BAKING TOOLS, UTENSILS AND EQUIPMENT COOKIE CUTTER- Cookie cutters and pastry cutters, available PASTRY BAG AND TIPS- A cone-shaped cloth or plastic in many shapes, cut decorative shapes by stamping them from bag with an open end that can be fitted with metal or rolled-out dough. Roller cutters have a handle on each end, plastic tubes or tips of various shapes and sizes. Used for like a rolling pin, and are rolled over rolled-out dough to cut shaping and decorating with items such as icing and for repetitive shapes quickly and efficiently, with minimal loss of filling certain kinds of pastries and other items, such as dough trimmings and scraps. Roller cutters are often used for éclairs, and for portioning creams, fillings, and dough. croissants.  BAKING TOOLS, UTENSILS AND EQUIPMENT SCRAPPER- a bench scraper is also called a dough scraper, is a ROLLING PIN- Many types of rolling pins are used in the bakeshop small rectangle of stainless steel with a handle along one of the for rolling out dough. Perhaps the most versatile pin, used for edges. It is used for cutting and portioning dough and for most general rolling tasks,is simply a solid hardwood rod, about 2 scraping tabletops. A bowl scraper is a piece of plastic about in. (5 cm) thick and 20 in. (50 cm) long. A French rolling pin is the same size but with one curved edge and no handle. It is used about 2 in. (5 cm) thick at the center and tapered toward the ends. for scraping out the contents of the mixing bowl. It is useful for rolling pie dough and other dough that must be rolled to a circular shape.  BAKING TOOLS, UTENSILS AND EQUIPMENT SIFTER/SIEVE A round metal screen supported in a STRAINER - A round-bottomed, cup-shaped tool stainless-steel hoop frame.It is used for sifting flour and S made of screen mesh or perforated metal, with a other dry ingredients. Also called a drum sieve or tamis handle on one side. Used for separating solids (pronounced tah-mee). from liquids, such as draining the juice from a canned fruit.  BAKING TOOLS, UTENSILS AND EQUIPMENT TURNTABLE /LAZY SUSAN- A round, flat LOOP/WISK -Loops of stainless-steel wire fastened L disk that swivels freely on a pedestal base. to a handle. Whips with a few stiff wires are used for Used for holding cakes for decorating. mixingand blending, and whips with many flexible wires are used for whipping foams, such as whipped cream and egg foams..  BAKING TOOLS, UTENSILS AND EQUIPMENT WIRE/CAKE RACK- cooling rack with criss-crossed PASTRY BLENDER- hand tool with round steel heavy wires used to allow baked item to cool faster. cutters on the bottom. It is used to incorporate Since most of the baked products need cooling down shortening into flour in making pie crust. period.  BAKING TOOLS, UTENSILS AND EQUIPMENT CAKE LEVELER- cake saw with serrated blade that CAKE SERVER- wide triangular stainless steel slices the cake into layers in putting filling inside and with handle for pulling out the piece of cake makes the layers uniformly divided. easily.  BAKING TOOLS, UTENSILS AND EQUIPMENT MIXING BOWL- bowl used for mixing ingredients that WOODEN SPOON- paddle shaped spoon made from comes in different sizes. It could be plastic, glass, light wood. It is used for mixing as do not conduct aluminum and stainless. heat and discolor mixtures through prolong stirring.  BAKING TOOLS, UTENSILS AND EQUIPMENT MEASURING TOOL A SET OF MEASURING CUPS- a set of cups that A SET OF MEASURING SPOON- a set of measures 1 C, ½ C, ⅓ C, ¼ C and ⅛ C used in spoons used to measure small amount of measuring dry ingredients and comes in stainless, baking ingredients and it comes with 1 T, 1 tsp., ½ tsp., ¼ tsp., and sometimes ⅛ tsp. aluminum or plastic materials.  BAKING TOOLS, UTENSILS AND EQUIPMENT MEASURING TOOL MEASURING GLASS- glass or plastic measuring cup which DIETETIC WEIGHING SCALE- kitchen weighing device resemble to a small pitcher used in measuring liquid that gives accurate measurement of ingredients to ingredients. prevent baking miseries. Digital weighing scale is best to use.  BAKING TOOLS, UTENSILS AND EQUIPMENT MEASURING TOOL CANDY THERMOMETER- instrument that registers ICE CREAM/COOKIE SCOOPER- small ice cream temperature and that indicate the stages of cooking scooper that has a spring action for quick release of sugar. cookie dough in equal portion.  BAKING TOOLS, UTENSILS AND EQUIPMENT MEASURING TOOL ROUND BAKING PAN- While most cake pans are round, other shapes, such as hearts, are available for specialty RECTANGULAR BAKING PAN- a 9x13 baking pan used cakes. Cake pans come in many sizes. sides, use for for cakes and breads. baking loaf breads. Loaf pans can also be used.  BAKING TOOLS, UTENSILS AND EQUIPMENT MEASURING TOOL LOAF BAKING PAN- A rectangular pan, usually SQUARE BAKING PAN- usually 8 or 9 inches pan used with slightly flared for molding refrigerated and for baking bar cookies or sheet cookies, cakes and frozen desserts. A special type of loaf pan is the breads. Pullman pan, which has straight, not flared sides, and a removable lid, for baking Pullman loaves of bread.  BAKING TOOLS, UTENSILS AND EQUIPMENT MEASURING TOOL JELLY ROLL PAN- jelly roll pan is a type of flat sheet SPRING FORM PAN- A cake pan with a removable Aj pan that features a 1-inch rim around the pan’s sides. It bottom. Used primarily for baking cheesecake and other is designed to make thin sponge or sheet cakes that are items that are too delicate to be easily remove from sturdy enough to coat with creme, jelly, or other fillings standard cake pans. and roll into a cylinder shape.  BAKING TOOLS, UTENSILS AND EQUIPMENT MEASURING TOOL COOKIE SHEET OR SHEET PAN- A shallow, rectangular MUFFIN PAN- Metal baking pan with cup-shaped pan (1 in./25 mm deep) for baking sheet cakes, cookies, indentations for baking muffins. The available pans rolls, and other baked goods. A full sheet pan measures make muffins of several sizes. 18x26 in. (46x66 cm). Half-sheet pans are 13x18 in. (33x46 cm). Perforated sheet pans ard the same size, but the bottom is full of tiny holes  BAKING TOOLS, UTENSILS AND EQUIPMENT SMALL EQUIPMENTS SOUFFLE DISH/ RAMEKIN- Ramekins are often used TART PAN- A shallow (1 in./2.5 cm deep) metal pan, when making desserts like crème brûlées, crumbles and usually with fluted sides, used for baking tarts. Standard cheesecakes. When you're baking in a ramekin, we suggest pans are round, but square and placing all of the ramekins on a baking sheet, which will rectangular pans are also available. They may be made make it easier to remove them from the oven without fear in one piece or with a removable of spilling or knocking one over. bottom to make it easier to remove the baked tart from the pan.  BAKING TOOLS, UTENSILS AND EQUIPMENT SMALL EQUIPEMT TUBE PAN- A deep cake pan with a tube in the center. The PIE PLATE- A pan for holding and shaping the tube promotes even baking of angel food cakes and dough and filling of a pie, made of a heat-conducting similar items. metal, glass or other ceramic, and (more recently) silicone.  BAKING TOOLS, UTENSILS AND EQUIPMENT SMALL EQUIPMENT SAUCEPAN- Saucepans are mostly used for what they're DOUBLE BOILER- A double boiler is a kitchen tool named for: sauce. You can also prepare small quantities of used for applying gentle heat on the stovetop. It's different soups, stews, gravies, and foods like custard or useful for delicate tasks like making hollandaise sauce, mashed potatoes. The relative shallowness of a saucepan melting chocolate, and preparing custards such as also makes it perfect for thickening sauces or dishes like creme anglaise. risotto  BAKING TOOLS, UTENSILS AND EQUIPMENT SMALL EQUIPMENT HAND HELD MIXER- It's an excellent tool for whipping BLENDER- Making Smoothies and Milkshakes · Beating cream or eggs, mixing cake batter and cookie dough, Eggs · Blending Pancake Batter · Puréeing Soup · Making and making things like icing and salad dressings. Whipped Cream BAKING TOOLS, UTENSILS AND EQUIPMENT LARGE EQUIPMENT CONVENTIONAL OVEN COMMERCIAL OVEN BAKING TOOLS, UTENSILS AND EQUIPMENT LARGE EQUIPMENT DECK OVEN CONVECTION OVEN BAKING TOOLS, UTENSILS AND EQUIPMENT LARGE EQUIPMENT FLOOR MOUNTED MIXER/ COMMERCIAL COOLING RACK MIXER  LESSON 2: COMMON BAKING INGREDIENTS Objectives: At end of the laboratory session, the learners must be able to: 1. Select, measure and weigh required ingredients according to recipe or production requirements; 2. Prepare a variety of bakery products according to standard mixing procedures/ formulation/ recipes and desired product characteristic; 3. Use appropriate equipment according to required bakery products and standard operating procedures: 4. Bake bakery products according to techniques and appropriate conditions: 5. Select required oven temperature to bake goods in accordance with the desired characteristics, standard recipes specification.  BASIC INGREDIENTS IN BAKING FLOUR- is the most important ingredient in the bakeshop.It provides bulk and structure to most of the bakers products, Including breads, cakes, cookies, and pastries. Its a powdery product made from milled grains like wheat, rye, barley, corn and rice. Wheat flour is the principal source of flour widely used in the bakeshop.  BASIC INGREDIENTS IN BAKING Types of Wheat Flour 1. HARD WHEAT- granular in texture that separates when rubbed between fingers. It has a higher protein content than soft wheat and is therefore more suitable for bread making. 2. SOFT WHEAT- soft, talcum-like powder that stays lumpy when pressed between fingers. It is suitable for cakes, muffins, and quick breads.  BASIC INGREDIENTS IN BAKING Properties of Flour. 1. COLOR- the darker white color of the flour, the stronger it is. Pure white represents weak flour which means low- gluten content. 2. STRENGTH- the capacity of the flour to hold air cell which is responsible for the volume of baked products. 3. TOLERANCE- the ability of the flour to undergo kneading and other baking procedures but still good results prevail.  BASIC INGREDIENTS IN BAKING Properties of Flour 4. ABSORPTION CAPACITY- the porosity of the flour. depending upon its quality and protein content. The more protein is present the more water can absorb. 5. TEXTURE- the weak flour has soft and smooth texture while strong flour has coarser granules. 6. COHESIVENESS- the ability to hold its shape when press by hand because the granules stick together. 7. WEIGHT- the strong flour absorbs more moisture and is heavier and so the weak flour is lighter.  BASIC INGREDIENTS IN BAKING Market Forms of Flour 1. WHEAT FLOUR- obtained from milling. the whole wheat kernel including the bran and germ. 2. PASTRY FLOUR- also a weak flour but slightly stronger than cake flour with 7-8% of protein content. 3. BREAD FLOUR- has a coarser texture and if squeezed into a lump it breaks away immediately.  BASIC INGREDIENTS IN BAKING Market Forms of Flour 4. ALL PURPOSE FLOUR (APF)- formulated to be slightly weaker than bread flour. This is a blend of soft and hard wheat created to be single flour that contains 9-10%. 5. CAKE FLOUR- it is weak flour and has a very smooth texture, pure white color and low protein content. This flour contains 5-7% of protein. 6. SELF-RISING FLOUR- Enriched flour to which baking powder and salt been added and uniformly blended. https://www.youtube.com/watch?v=OoCqG Dn1Daw  BASIC INGREDIENTS IN BAKING LIQUIDS It can be in a form of palin water, milk, and fruit juice. The most important function of liquid is to disperse proteins for gluten development.Liquid binds ingredients together. USES OF LIQUIDS 1. To act as solvent to dry ingredients. 2. To activate yeast. 3. To hydrate flour granules. 4. To help the dough risen.  BASIC INGREDIENTS IN BAKING LIQUIDS Kinds of Liquid 1. Water- it is the most important liquid in any baked products. Use distilled water with 5.5 pH level for quality bread dough. 2. Fruit Juice- it gives richer flavor and aroma in any baked products. 3. Milk- it contributes to the texture, flavor, crust, color and nutritive value of any baked products.  BASIC INGREDIENTS IN BAKING LIQUIDS CATEGORIES OF MILK PRODUCTS 1. Fresh milk- pure cow’s milk. 2. Whole milk- contains milk solid, butter fat and water. 3. Skim milk- non fat milk. 4. Creams- with different fat contents. 5. Cream Cheese- unripend cheese that is soft and creamy with sour flavor. 6. Buttermilk- cultured skim milk 7. Evaporated milk- whole milk about 60% of water removed. 8. 8. Condensed milk- like evaporated milk but has 40% of additional sugar. 9. 9. Dried milk- whole milk in powder form.  BASIC INGREDIENTS IN BAKING SUGAR SUCROSE is the chemical name of sugar and it is a substance called CARBOHYDRATES, either simple sugar (monosaccharides) or complex sugar ( disaccharides). It is derived from sugarcane and sugar beets. PURPOSE OF SUGAR IN BAKING 1. To sweetened baked products. 2. To provide moist and tender texture of baked products. 3. It gives crust color in the baked products.  BASIC INGREDIENTS IN BAKING SUGAR 4. To prolong shell life of the baked products. 5. To act as yeast’s food to leaven the baked products. MARKET FORMS OF SUGAR 1. Granulated sugar- it is a table sugar that commonly use in almost all types of sweetening function in the foods. 2. Caster sugar- an ultra-fine sugar granules for fast dilution. Use in making icing because it can produce uniform texture and can hold higher quantities of fats.  BASIC INGREDIENTS IN BAKING SUGAR 3. Confectioners sugar- known as icing sugar or 6. Muscovado- it is a raw sugar called powdered sugar. A talcum like powder in which demerara or turbinado sugar, which like brown cornstarch is added to prevent lumps or caking. sugar has darker in color and has a sticky 4. Brown sugar- consists of caramel, molasses and texture because of its molasses content. other impurities, which gives distinct flavor. Available in light brown and dark brown sugar. The darker grades is containing more of the said impurities. 5. Washed sugar- unwhitened crystal, which is one step needed to complete the refining process. This is called segunda in layman’s term.  BASIC INGREDIENTS IN BAKING SUGAR KINDS OF SYRUP 1. Corn syrup- comes in two types: light corn syrup and dark corn syrup, made from starch of corn, it is half the sweetness of granulated sugar and makes brownies and other baked products chewy. 2. Glucose- used in sugar paste making to make it elastic and pliable for easy kneading. Derived from cornstarch also hence, unable to pour out the syrup easily is a good quality of glucose.  BASIC INGREDIENTS IN BAKING SUGAR KINDS OF SYRUP 3. Honey - gives a distinct flavor and it retains moisture of any baked products. It comes from the nectar of flower gathered by bees and, one and half times sweeter than granulated sugar. The darker it becomes the stronger it is and the more acidic in taste. 4. Malt- it acts as a food for the yeast and used in bread making that enhance flavor and improve crust color. A complex sugar from extracted barley and its taste is cross between honey and molasses.  BASIC INGREDIENTS IN BAKING SUGAR 5. Molasses- it also gives a distinct flavor and color to the baked products but not as sweet as granulated sugar. Darker is more flavorful and contain less sugar than the lighter grade. A product of residual concentrated juice from sugar cane. 6. Maple- it is used as topping for pancakes and other culinary uses. This coming from the sap of maple tree boiled down to syrup state. It is sweeter than granulated sugar; the lighter the color the better the grade.  BASIC INGREDIENTS IN BAKING SUGAR STAGES IN SUGAR COOKERY Rules for Cooking Sugar A. Place 1 part of water and 3 parts of sugar in clean and dry heavy sauce pan. B. Add ⅛ teaspoon cream of tartar per 1 cup of sugar preventing from recrystalization. C. When water is reduced, the syrup boils with uniform tiny bubbles appeared. D. As it reaches the desired temperature use it immediately, or to remove from fire and place in a water bath to stop further cooking.  BASIC INGREDIENTS IN BAKING SUGAR STAGE TEMPERATURE TESTING USAGE REMARKS SYRUPS Small Thread 215F or 101C Thin threads Poaching Can dip fingers between thumb fruits, soaking without harm and index babas finger Coarse Thread 219-234F or More Candied fruit Can dip fingers 105C numerous sherbet without harm. threads, longer and stronger  BASIC INGREDIENTS IN BAKING SUGAR STAGE TEMPERATURE TESTING USAGE REMARKS COOKED SUGAR SOFT BALL 234-240F or 115C Sugar detaches in Buttercream Dip in ice water, making a glue and Italian water before which can be rolled meringue testing into small ball HARD BALL 250-268F or 120C Ball is harder, more Italian dip in ice resistant meringue water before testing  BASIC INGREDIENTS IN BAKING SUGAR STAGE TEMPERATURE TESTING USAGE REMARKS SOFT CRACK 270-290F or 125C Will stick to teeth Hard Dip in ice caramels water before testing HARD CRACK 300-310F or Detaches and Glazing Dip in ice 145-146C breaks like glass puffs and before fruits testing CARAMEL 310-338F or Light to golden brown Sauces and Dip in ice 165-170C Pralines water before testing  BASIC INGREDIENTS IN BAKING EGGS USES OF EGGS IN BAKING STRUCTURE Egg protein coagulates to give structure to all baked products. EMULSIFIER Egg provides good volume and smoothen texture of any baked products. LEAVENER Egg aerates the mixture which is necessary to raise baked products. SHORTENING ACTION Egg helps to shorten gluten and add richness to low-fat baked products.  BASIC INGREDIENTS IN BAKING EGGS USES OF EGGS IN BAKING MOISTURE Egg liquid content is approximately 75% and be calculated as liquid in the formulation of baked products. FLAVOR Egg improve flavor, makes creamy taste and gives yummy smell of the baked products. NUTRITIONAL VALUE Egg adds protein, calcium and iron contents in the baked products. COLOR Egg yolk gives desirable yellow color to the batter and helps in the formation of crust on the baked products.  BASIC INGREDIENTS IN BAKING FATS AND OILS FATS- are intentionally used to lubricate the gluten strand in the dough or batter, preventing the finish product becomes tough and tenderizes the baked products. EFFECTS OF FAT IN BAKED PRODUCTS 1. Improves slicing. 2. Softer Crumb 3. Shorter eating crumb 4. Softer Crust 5. Better Keeping qualities 6. Increases Volume 7. Shorter eating crust 8. Emulsified fats retired crumb 9. Enhances firmness  BASIC INGREDIENTS IN BAKING FATS AND OILS CLASSIFICATION OF FATS 1. SHORTENING- a solid fat that is white and tasteless and derived from vegetables. It leaves a plastic coating in the mouth upon eating the baked product. Any fat acts as a shortening in baking because it shortens gluten strands and tenderizes the product.  BASIC INGREDIENTS IN BAKING FATS AND OILS CLASSIFICATION OF FATS 1. BUTTER- a product from fresh milk, consist of 80% of fats, 15% of water and 5% of milk solids. It has a flavorful taste and melt in the mouth qualities. Available in salted and unsalted.  BASIC INGREDIENTS IN BAKING FATS AND OILS CLASSIFICATION OF FATS 3. MARGARINE- a blend of rendered fat and vegetable oil plus flavoring, emulsifier, coloring and other ingredients. It is used in many pastry products. It contains 80 to 85% fat, 10 to 15% moisture, and about 5% salt, milk solids, and other components.  BASIC INGREDIENTS IN BAKING FATS AND OILS CLASSIFICATION OF FATS 4. OILS- a substance came from variety of vegetables that could avail in liquid form that can easily spread in the batter or dough. They are not often used as shortenings in baking because they spread through a batter or dough too thoroughly and shorten too much.  BASIC INGREDIENTS IN BAKING FATS AND OILS CLASSIFICATION OF FATS 5. LARD- a hydrogenated fat from swine and often used in pie making to produce a flaky crust. Since the development of modern shortenings, however, it is not often used in the bakeshop.  BASIC INGREDIENTS IN BAKING LEAVENING AGENTS LEAVENING AGENTS helps the baked products raised through the incorporation of carbon dioxide (CO2). The gas formed called air cell should be trapped to retain its volume and give structure of the baked products.  BASIC INGREDIENTS IN BAKING LEAVENING AGENTS 1. BIOLOGICAL LEAVENER YEAST- is a microorganism grown in molasses and amonia in the fermentor known as saccharomyces cerevisiae. Yeast vitality depends on moisture, heat and air.  BASIC INGREDIENTS IN BAKING LEAVENING AGENTS THREE KINDS OF YEASTS 1. ACTIVE DRY YEAST- 90% solid + 10% water 2. FRESH YEAST- 30% solid + 70% moisture 3. INSTANT YEAST- 92% solid + 8% moisture  BASIC INGREDIENTS IN BAKING LEAVENING AGENTS MAIN ROLES OF YEAST 1. To lighten leavened the dough thereby, improving palatability. 2. To contribute to the aroma and flavor of the bread.  BASIC INGREDIENTS IN BAKING LEAVENING AGENTS How to use Active Dry Yeast 1. Use lukewarm water. Temperature may range at 95 to 105F. 2. Add sugar. 3. Dissolve the yeast and sugar completely in warm water. 4. Wait for the yeast mixture until frothee.  BASIC INGREDIENTS IN BAKING LEAVENING AGENTS How to use Fresh Yeast 1. Fresh yeast or compressed yeast is a cake like product that is highly perishable. 2. Cheaper compared to other kind but hard to handle. 3. To prolong life span it must be stored in the freezer to last until 6 months and if in the chiller, it will last for 1 month. 4. Thaw it first to avoid thermal shock, from freezer defrost t to the chiller and then room temperature before using. 5. Dissolve fresh yeast about twice of its weight of lukewarm water, lower temperature a little bit then use the active dry yeast.  BASIC INGREDIENTS IN BAKING LEAVENING AGENTS How to use Instant Yeast 1. Fast acting or rapid-rise yeast live fast and give excessive performance but die young, it cannot stand for longer fermentation or multiple rising. 2. Just combine it directly to all ingredients, no required water temperature.  BASIC INGREDIENTS IN BAKING LEAVENING AGENTS 1. CHEMICAL LEAVENER A. Baking Powder- it contains starch, baking soda and tartaric acid. A leavening agent wherin too much amount can spoil texture and flavor of baked goodies. Available in single-acting and double- acting. B. Baking Soda (Sodium Bicarbonate)- it has no leavening power per se. However, when it is mixed with an acid ingredient, it becomes a leavening agent.  BASIC INGREDIENTS IN BAKING LEAVENING AGENTS 3. AIR Air cells produced into mixing of batter through: A. Creaming (butter and sugar) B. Foaming ( egg whites and sugar) 4. STEAM A. When the moisture of baked products evaporates, it creates steam which leavens the product. B. Oven spring is the rapid rise of yeast product in the oven in the first five minutes due to the formation and expansion of trapped air-pockets caused by extreme heat.  BASIC INGREDIENTS IN BAKING CHOCOLATE AND COCOA - Derived from a tropical tree called cacao and originated from South America. CLASSIFICATIONS OF CHOCOLATE 1. Cocoa- a powder with many culinary uses and has two types: A. Alkalized- underwent Dutch-process that is treated with alkali to reduced acidity and produced milder flavor but darker color. B. Natural- more acid content, lighter in color and taste somewhat bitter. 2. Bitter Chocolate- unsweetened chocolate in solid form. 3. Sweet Chocolate- bitter chocolate with addition of sugar, if the percentage of sugar is less, it is called dark sweet.  BASIC INGREDIENTS IN BAKING CHOCOLATE AND COCOA 4. Milk Chocolate- sweet chocolate to which milk solids have been added. 5. White Chocolate- consists of cocoa butter, sugar and milk solids.  BASIC INGREDIENTS IN BAKING NUTS AND SEEDS S Sesame Seeds Poppy seeds Sunflower seeds Caraway seeds  BASIC INGREDIENTS IN BAKING NUTS AND SEEDS Anise seeds Pine nuts Pistachio nuts Almond  BASIC INGREDIENTS IN BAKING NUTS AND SEEDS Walnut Cashew nuts Hazel nut Macadamia nuts  BASIC INGREDIENTS IN BAKING NUTS AND SEEDS Peanut Pili Nuts Peacans Brazil Nuts BASIC INGREDIENTS IN BAKING NUTS AND SEEDS Chest nuts  BASIC INGREDIENTS IN BAKING FLAVORINGS EXTRACTS AND ESSENCES SALT SPICES ALCOHOL  BASIC INGREDIENTS IN BAKING HOW TO MEASURE INGREDIENTS DRY INGREDIENTS A. Flour and Sugar 1. Spoon ingredient into measuring cup until it is overflow. 2. Do not pack the ingredient inside measuring cup. 3. Level off mound ingredient with steel spatula leveling with the top edge of the measuring cup. B. Brown Sugar 1. Spoon brown sugar into measuring cup, packed it down slightly with the back of the spoon. 2. Let it overflow, and then level it off with steel spatula. 3. It hold the shape of the cup when putting it into a mixing bowl.  BASIC INGREDIENTS IN BAKING HOW TO MEASURE INGREDIENTS DRY INGREDIENTS C. Baking powder, Baking Soda, Salt and Spices 1. Use measuring spoon to quantify small amounts of dry ingredients. 2. Immerse measuring spoon into the the ingredient container and carry it up fully loaded. LIQUID INGREDIENTS A. Water, Juice, Milk, Oil 1. Place the liquid measuring cup on a flat surface and look through the measuring cup at an angle. 2. Bow down so the preferred mark on the measuring cup is at eye level.  BASIC INGREDIENTS IN BAKING HOW TO MEASURE INGREDIENTS 3. Gently pour over the liquid ingredient into the cup until it reaches the mark for the specified quantity. B. Honey, Maple, Molasses Pour the syrup into spoon or cup to measure desired amount. C. Extracts, Food Colors, Flavors 1. Use measuring spoon to quantify small amount of liquid ingredients. 2. Gently pour the ingredients into the correct spoon until it is filled. MEASURING FATS A. Butter and Shortening  BASIC INGREDIENTS IN BAKING HOW TO MEASURE INGREDIENTS 1. Just remember that 1 bar of butter is equal to 1 cup, and 1 stick of butter is equal to ½ cup, so cut it into the desired measurement. 2. Shortening can be measured into dry measuring cup, packed it up to ensure that there is no air space. https://www.youtube.com/watch?v=QjmgQL0k5Dk  BASIC INGREDIENTS IN BAKING MEASUREMENT OF EQUIVALENCE MEASUREMENT ABBREVIATION EQUIVALENT Teaspoon Tsp or t 5 ml or 5g Tablespoon Tbsp or T 3 tsp or 15g Cup C 16 tbsp or 250g Pint Pt 2c  BASIC INGREDIENTS IN BAKING MEASUREMENT OF EQUIVALENCE MEASUREMENT ABBREVIATION EQUIVALENT Quart Qt 2pt or 4C Gallon Gal 16C or 4Qt milliliter Ml 1g Liter L 1000 ml  BASIC INGREDIENTS IN BAKING MEASUREMENT OF EQUIVALENCE MEASUREMENT ABBREVIATION EQUIVALENT Fluid ounce Fl oz. 2 tbsp Gram G 1ml Ounce Oz 28.35 g Pound Lb 454g 16 oz. Kilogram Kg 1000g or 2.2 lb LESSON 3: STANDARDIZED RECIPE AND RECIPE COSTING The objectives: At the end of the session, the lifetime learners must be able to: 1. Prepare an activity plan that aligns with bread and pastry as a business endeavor; 2. Understand the method of computing the food cost, selling price with the labor and other expenses; 3. Wisely make use of simple mathematics and basic accounting during the process; 4. Utilize the resources (money, manpower, place, and materials) without waste; 5. Appreciate the importance of dovetailing the different jobs and transactions daily to avoid loss.  STANDARDIZED RECIPE AND RECIPE COSTING Words to remember and identify: 1. Food Cost - the expense to an establishment for food, incurred when food is consumed for any reason. 2. Sales – revenue resulting from the exchange of products. 3. Recipe- a list of ingredients and the quantities of those ingredients needed to produce a particular item, along with the procedure to follow. 4. Total Sales - is a term that refers to the total volume of sales expressed in peso terms. This may be for any given time period, such as year, month, week. 5. Total Number Sold – refers to the total number of steaks, shrimp cocktails, or any menu item sold in a given time period.  STANDARDIZED RECIPE AND RECIPE COSTING HOW TO PREPARE AND COST RECIPES 1. Standardization of recipe is a written formula for producing food item to achieve the desired quality and right quantity and been tested for several times using the same specification of the ingredients, cookware, and techniques or the cooking procedure through the use of the evaluation sheet. The importance of Standardized Recipe For controlling food cost, for as long as the portion size of each ingredient is consistently followed; For controlling food quality. Since the recipe is tested, the quality of food can be consistently maintained provided the standard portion is also achieved; An aid in costing.  STANDARDIZED RECIPE AND RECIPE COSTING HOW TO PREPARE AND COST RECIPES 2. Standard Specification is a concise description of food ingredients with the exact size, quantity, and quality desired for each recipe/dish. 3. Standard yield is the weight or number of servings of the product that has been tested and used as a basis for bulk production. 4. Portion size is the weight or measure per serving of a certain recipe which is so important in the quantification and in the calculation of selling price.  STANDARDIZED RECIPE AND RECIPE COSTING Recipe format Recipe No. Name of Recipe: Tested by: Date Tested: Yield: Serving Size (size or weight per serving) Cost/Serving Price per serving  STANDARDIZED RECIPE AND RECIPE COSTING TESTING THE RECIPE 1. The recipe is tested in terms of quality and quantity or yield. The chef prepares the ingredients based on the recipe to be tested and a panel of tasters will be asked to rate according to appearance, texture, and taste; quantity or number of expected servings is achieved. Characteristics of the foods to be rated must be: a. Appearance and presentation or aesthetically appealing; b. Texture refers to the crispiness, tenderness, or cohesiveness of the food; c. Taste refers to the products’ sourness, sweetness, saltiness, and balance in palatability of food; d. Portion size is it too big, too small, or just right for its price;  STANDARDIZED RECIPE AND RECIPE COSTING E. Other qualities needed to be assessed. Adjustments in portioning of ingredients, the manner of preparation and cost shall be done based on the results of the recipe tested. 2. The tasting chef shall weigh the finished product and write down on the evaluation sheet the actual weight as compared to the expected weight. A. Write down the total number of servings produced as compared to expected number of servings. B. Recipes that passed the test shall now become standardized and such shall be followed strictly by kitchen in-charge, in the preparation of the pastry  STANDARDIZED RECIPE AND RECIPE COSTING Factors to consider in the Preparation and Costing of Recipe 1. Use the Standard Recipe Format and write the name of the product being tested and the chef who conduct the product testing; 2. Determine the yield or number of servings desired like 10 or 20 servings. Indicate on the yield, upper, left side of the form; 3. Decide the portion size of the product being tested. Example: an Empanada individually cut into 30grams per portion with 10 grams chicken filling gives a total portion size of 40 grams per piece. Therefore, if the pastry dough weighs 550 grams will produce 18pcs of Empanadas which needs an 180 grams chicken filling. 4. In column 1 indicates the volume of ingredients to be used to prepare the Empanada. 5. In column 2 write the list of the ingredients needed for Empanada;  STANDARDIZED RECIPE AND RECIPE COSTING Factors to consider in the Preparation and Costing of Recipe 6. In column 3, write the exact specification of the ingredients, like 500 grams of all-purpose flour, branded or re-packed not flour only; 7. Column 4 write the price of the ingredients as purchased per unit. Example: All-purpose flour, Gold Medal – P 67.50 per 800 grams which we call it unit price. 8. Multiply the unit cost with the quantity used and the result will be the total cost. Do it with the other succeeding ingredients until all has been computed its total cost. 9. To have a reliable unit price or cost of ingredients, a canvass of prices for ingredients must be available done regularly or as needed. 10. Add the Total Cost with the 10%Buffer and the result is the adjusted food cost. The buffer margin is designed to compensate for the increase in prices of ingredients.  STANDARDIZED RECIPE AND RECIPE COSTING Factors to consider in the Preparation and Costing of Recipe 11. Solve for the cost per serving by dividing the gross food cost by the number of servings(yield). C. Take a photo of the recipe and attach the recipe card. D. Make a recipe card for each recipe tested to serve as a reference for kitchen staff in the preparation of the product.  STANDARDIZED RECIPE AND RECIPE COSTING DETERMINING THE FOOD COST AND SELLING PRICE - Net Food Cost- is the portion sales which is spent for the materials (i.e. Ingredients) or the amount spent for every peso sold. - Food Cost Percentage is the ratio of cost of materials over the net food sales. Net Food Sales = Gross food sales – tax and service charge Food cost % is calculated as FOOD COST x 100 NET FOOD SALES If the buffer margin is considered the food cost will be actual cost + buffer margin. This is shown in the sample recipe.  STANDARDIZED RECIPE AND RECIPE COSTING DETERMINING THE FOOD COST AND SELLING PRICE The same process has to be done for all and to play safe, allocate a buffer margin of at least 10% and add this to the total cost. The sum will be the total cost. The buffer margin is intended to cover for trimmings and fluctuations in the prices of ingredients which can affect the food cost For the computation of the selling price, a given food cost budget that may range from 30% to 50 and depends on the type of food service operation. There are two methods in computing the selling price:.  STANDARDIZED RECIPE AND RECIPE COSTING DETERMINING THE FOOD COST AND SELLING PRICE A. Cost percentage method- Use the formula: Selling price= materials cost (cost of ingredients) divided by desired food cost %. Example: if the total cost of ingredients for the portion of FRENCH MACARON is P2.90 /sandwich with no buffer and the desired food cost % is 50%, the selling price is computed as: P2.90 ÷.5(50%)= P5.80/sandwich If a buffer is used, the selling price will be: P2.90 + P0.29 (10% buffer) = P3.19/sandwich or 3.20/sandwich  STANDARDIZED RECIPE AND RECIPE COSTING DETERMINING THE FOOD COST AND SELLING PRICE B. Markup Factor method is used as follows: Selling price = material cost × markup factor While markup factor is equal to 100% divided bythe desired food cost % If the desired food cost percentage is 50%, the markup factor will be: 100 =2 50  STANDARDIZED RECIPE AND RECIPE COSTING DETERMINING THE FOOD COST AND SELLING PRICE The selling price of the French Macaron per sandwich with a size of 1-1/2 ‚diameter is: SP= P3.18 x 2 = P6.38/sandwich  ALL ABOUT GLUTEN - Protein properties in the wheat flour. - Elastic and rubbery substance in the mixture. - When mixture swollen, elastic strands catch and hold air pockets by kneading. - Dough withstands longer fermentation due to gluten formation - When heated they stick together and solidifies.  METHODS ON HOW TO CONTROL GLUTEN 1. Use of shortenings THE BAKING PROCESS 2. Selection of Flour 1. Formation and Expansion 3. Measurement of Liquid of Gasses 4. Mixing methods 2. Trapping of Gasses in the https://www.youtube.com/watc Air cells h?v=PCRytLrxs9c 3. Gelatinization of Starches 4. Coagulation of Proteins METHODS ON HOW TO CONTROL GLUTEN 5. Evaporation of some of the Water 6. Melting the shortening 7. Crust Formation and Browning 8. Carry over Baking 9. Staling https://www.youtube.com/watch?v=hZPTpDJUZz E Lesson 4: Cookies OBJECTIVES: at the end of the activity, the students will be able to: Identify the different types of cookies and its qualities; Prepare and follow the step-by-step procedures in preparing different types of cookies and its good qualities; Value perseverance and patience in achieving good quality cookies. Lesson 4: Cookies  COOKIES Cookies came from the Dutch word KOEKJE which means small cake. Historically, this was cake batter dropped inside the oven used to check its temperature. Cookies are most commonly baked until crisp or just long enough that they remain soft, but some kinds of cookies are not baked at all. Cookies are made in a wide variety of styles, using an array of ingredients including sugars, spices, chocolate, butter, peanut butter, nuts or dried fruits. CHARACTERISTICS OF COOKIES  CRISPINESS SOFTNESS Small amount of liquid used. High liquid content in the Prolong baking time. formulation. High contents of sugar and Thick shape baked products. fat. Under baking produce Tiny sizes allows to dry softness. quickly. Honey, molasses or corn syrup contributes softness.  CHEWINESS SPREADABILITY Low fat but high proportion of When sugar melt the cookies spread wider. sugar and liquid. More baking powder makes bigger More eggs contents in the cookies. formulation. Creaming allows the cookies to expand. Replace 10-15% invert sugar to Low temperature increases spreadability. acts as humectants. High liquid cookies spread faster. Use strong flour for gluten Weak flour spread more because of formation. low-gluten formation. Heavily greased pan makes cookies spread even more.  MIXING METHODS One Stage Method This is a one bowl method where in all ingredients put together in a mixing bowl and mixed at once. Ice Box Cookies Butter Shortbread Cookies https://www.youtube.com/watch?v=mPBZXk1ruKM Creaming Method This is a conventional method where in fat and sugar is creamed together until fluffy. Add eggs one at a time, stir in leavener and flour, then blend well. Choco Chip Raisin Oatmeal Cookies Cookies https://www.youtube.com/watch?v=Kzc3mz0moFU Sponge Method This is an egg-foam method where in the eggs and sugar whip together until peak forms. Fold in all dry ingredients left and be careful not to overmix as it may deflate air cells. Lady Fingers Cookies French Macaron Cookies  MAKE UP METHODS OF COOKIES The soft cookie dough is deposited into the pastry bag then pipe-out in a sheet pan and baked. Bagged or Pressed The cookie dough scoop out with an ice cream scooper then dropped into the sheet pan. Dropped Cookies The stiff cookie dough is rolled and cut into desired shape and size using cookie cutter and bake. Rolled Cookies The cookie dough flattens out by hands and shaped before putting into the sheet pan and bake. Molded Cookies The multi-colored cookie dough, rolled ahead of time and chilled, when needed slice crosswise and bake. Ice Box/ Refrigerated Cookies The stiff cookie dough shaped into log and bake. Cut into diagonal strips, lay down on the sheet pan and bake again. Bar Cookies The rich batter is poured over the prepared baking pan then bake and cut into squares. Sheet Cookies The soft batter place in a decorative pattern and bake. Stencil Cookies  Preparing the Sheet Pan 2) Ungreased baking 1) Use clean and in sheet can be used in high good condition baking fat content cookie dough. sheet. 4) Greasing no more by 3) Double panning can lining wax paper into be used to prevent the baking sheet. burnt bottom crust.  Cooling 1) Place baked cookies on 2) Soft cookie will not the wire rack and allow to remove to the pans unless it cool completely. is thoroughly cool. 3) Store in an airtight cookie jar. Inferior Quality of Cookies Appearance Taste Reason Too much sugar Over Baked COLOR DARK BROWN Too High Oven Heat Long Baking Time Too Low Oven Heat Not Enough Flour SHAPE SPREAD MUCH More Eggs Too Much Fats/Sugar Wrong Formulation Inferior Quality Ingredients FLAVOR POOR FLAVOR No Flavoring Improper Measurement Inferior Quality of Cookies Appearance Taste Reason Too much leavener Not enough eggs TEXTURE CRUMBLY Improper mixing Too much fats/sugar Too much flour Not enough fats/sugar TOO HARD Over baked Too little liquid  Lesson 5: Pies & Tarts  Lesson 5: Pies and Pastry Objectives: At the end of the session, the learners must be able to: 1. Select, measure and weigh required ingredients according to recipe or production requirements and established standards and procedures; 2. Prepare variety of pastry products according to standard mixing procedures/formulation/ recipes and desired product characteristics; 3. Use appropriate equipment according to required pastry products and standard operating procedures;  Lesson 5: Pies and Pastry 4.. Bake pastry products according to techniques and appropriate conditions; and enterprise requirement and standards 5. Select required oven temperature to bake goods in accordance with the desired characteristics. 6. Cook a no Bake pies or tarts in a modified equipment like a thick pan (wok) to conserve electricity or liquid petroleum but meet the same quality of a good pie or tart.  Overview Pastry derived from the word paste and pastry crust is a pie shell which is a product made of flour, fat, liquid and salt. Basically pie and tart are made from crust, filling and toppings. However in order to have a delightful baked pies and pastries depends on the proper technique of incorporating fat and flour and ensuring less gluten formation.  Ingredients for Pies and Tarts 01 Flour 02 Fat use pastry flour because it has a right amount use butter to make flavorful crust but be sure that it is chilled solid for better handling the dough. Ideally shortening is the of protein content to create desirable structure most Widely used fat because it produces right flakiness of the of pie crust. pie crust. A combination of two fats could be considered. 03 Liquid 04 Salt use iced water in order to maintain cold temperature of use iodized salt for its fine granules and make the crust the dough, so that it will not be difficult to handle tender and improve its flavor. because the fat won’t melt easily.  Temperature Techniques 1. Chill all utensils and ingredients before using. 2. Pie dough should be cool during mixing and make up for easier handling. 3. Cut the chilled butter into medium cubes and rub it against the flour very rapidly to ensure that the butter does not melt. 4. Hand mixing is suited to small quantities of dough because you have control over the mixing process. 5. The pastry dough should chill at least 30 minutes to relax the gluten in order to avoid shrinkage when baked.  Temperature Techniques 6. Pie with high moisture filling should keep crust crispier by adding 1 tbsp. Vinegar to the formula per crust, thus making it suitable for custard pies. 7. If you are going to use crust for cream pie filling, make sure to use paté sablée. After blind baking the crust, brush with melted white chocolate so that the moisture will not seep through the crust. 8. Roll out the dough between sheets of plastic to prevent the dough from sticking and ensuring a smoother texture.  Temperature Techniques 9. When baking, put pie plate into preheated baking sheet or baking stone inside the oven to acquire the heat quickly. 10. To achieve desirable product, the first minutes of pie in the oven must have a higher temperature, then lower down after 15 minutes until thoroughly baked. https://www.youtube.com/watch?v=2QeKExMgyHQ  Pie Dough Textures FLAKY PIE DOUGH - the fat is blended into the flour until the particles of shortening are about pea size. MEALY PIE DOUGH - the fat is blended into the flour well enough until the particles turn like a coarse meal.  Single Crust - one pie shell fit snugly on pie plate. Double Crust - one pie shell at the bottom and have another crust covering on top. Crumb Crust - crushed graham cracker is well known for crumb crust and somewhat easy to make pastry crust. It can be alternated by using vanilla wafer, chocolate cookies or coconut biscuit. Chilled the crust first, to solidify butter in order to prevent sogginess. Ground nuts maybe added to give crunch for special desserts. It is used both in frozen and baked desserts. Kinds of Pie Crusts  Baked Pies Unbaked Pies These are raw pie shells, filled and These are blind baked pie shells then baked. Examples are fruit pies then filled afterwards. Examples of like buko cream pie, pineapple pie these are mango tart, lemon and peach walnut pie. meringue pie, chocolate boston pie. Classification of Pies  Fillings for Pies and Tarts Pie fillings most important thickeners: Starches Eggs  Fruit Filling - it can be fresh, canned or dried fruits. Custard Filling - it is made of soft filling that solidifies with egg and starch Commonly Used Fillings Cream Pie Filling - it has pastry cream base made of egg, milk, sugar, vanilla and starch. Chiffon Pie Filling - it contains egg whites and/or whipping cream stabilized with gelatin syrup. Commonly Used Fillings  Fillings for Pies and Tarts 1. Double Crust Fruit Pie 2. Cream Pie 3. Custard Pie 4. Meringue Pie 5. Tart 6. Galette 7. Chiffon Pie 8. Ice Cream Pie  Lattice Topping Streusel Topping looks like weaved long strips of looks like crumb particles of crust dough. blended flour, sugar, butter scattered on top of pie. Kinds of Top Crust  Kinds of Pie Crust PÂTE BRISÉE (pot bree zay) - basic pie dough with flour, fat, liquid and salt. PÂTE SUCRÉE (pot soo kray) - pâte brisée with sugar PÂTE SABLÉE (pot sab ley) - pâte sucrée added with egg. Note: Pâte is a French word means pastry dough. https://www.youtube.com/watch?v=a6cyl e52_xw  Kinds of Pie Crust PÂTE FEUILLETÉE (pot foo ya tay) - known as puff pastry which is like a rolled in dough, but no yeast content so steam is responsible for rising. It has a layer of fats and flour and has a buttery flavor. PÂTE Á CHOUX (pot ah shoo) - a choux pastry that literally means “cabbage paste” and also known as éclair paste. Éclair and cream puffs are both made of this paste.  Kinds of Pastry STRUDEL AND PHYLLO (fee lo) - transparent sheet layers of dough that are brushed with butter and then stacked-up to make pieces. Stored in the freezer. BAKED MERINGUE - meringue mixture that is bagged out into various shapes and baked at low oven temperature until crisp, then iced with different attractive toppings.  Kinds of Pastry PUFF PASTRY - https://www.youtube.com/watch?v=g-dF_j3AVTw CHOUX PASTRY - https://www.youtube.com/watch?v=PZk0H1q24hE STRUDEL DOUGH - https://www.youtube.com/watch?v=Kr-uWWDFgVs BAKED MERINGUE - https://www.youtube.com/watch?v=X32CdV9ue9I  Pie Crust Decorations FORKED EDGE - use the tines of fork by pressing it gently all around the rim of the pie dough to embossed the design. FLUTED EDGE - use the right index finger and thumb to press the rim of pie with left index finger inserting the edge of the crust. ROPED EDGE - use thumb and index finger to pinch the rim of the pie dough with an angle direction creating a slant rope.  Pie Crust Decorations SCALLOPED EDGE - use pointed end of the spoon then press the rim of the pie dough into scallop. CRIMPED EDGE - use the right index finger to press the rim of the pie dough pointing in between the left thumb and index finger to crimp the crust. https://www.youtube.com/watch?v=gWYMAt0oDqM  Inferior Quality of Pies and Pastries Appearance Taste Reason Too much sugar COLOR DARK CRUST Over Baked Too High Oven Heat Dough Not Rested Too Low Oven Heat SHAPE SUNKEN Dough Stretched Tightly Overwork Dough Improper Formulation Inferior Quality Ingredients FLAVOR BLAND FLAVOR Under Baked Over Baked  Inferior Quality of Pies and Pastries Appearance Taste Reason Too Much Fats Used Weak Flour TEXTURE CRUMBY Not Enough Water Improper Mixing Over Mixed Ingredients Too Warm NOT FLAKY Not Enough Fats Fats Blended Too Much  Lesson 6: Quick Breads Quick Breads Quick breads are easy to make and leaven by chemical leaveners. No fermentation is needed unlike yeast bread. Basically, it is light and tender baked products. This is made from batter mixture of flour, milk, eggs, fats, sugar and baking powder. To achieve cake like texture, less gluten development is necessary.  1. SOFT DOUGH - used for biscuits, they are rolled out and cut into Two desired shapes. Types of Quick 2. BATTERS a. POUR BATTERS - are liquid Bread enough to be poured into pan. Mixture b. DROP BATTERS - are thick enough to be dropped from scooper.  Gluten Development of Quick Breads Quick breads are light and tender so little gluten development is desirable. Quick breads are leavened by baking powder so weak flour is better to use since it has less protein content. Muffins are mixed just to moistened the flour without attempting to produce very smooth batter as it may develop gluten more. Muffins sometimes have a long and narrow elongated holes inside the finished product called tunneling due to over mixing of the batter. Biscuit dough is often kneaded to develop some flakiness but not enough to toughen the product. Mixing Methods Used for biscuits, scones, sometimes called the pastry method because it is similar to mixing pie pastry. a. Sift all dry ingredients together. b. Cut-in fats and flour using a pastry blender until the mixture resembles a course meal. c. Add liquid to dry ingredients. Mix thoroughly and soft dough formed. d. Knead and flatten then shape it using biscuit cutter into desired size. Place in pan at least half inch apart. e. Apply egg wash and bake at specified oven temperature. https://www.youtube.com/watch?v=lygxye_ooV8 Biscuit Method Used for muffins, pancakes and waffles. Cut and fold ingredients at least 10 counts just to moisten the flour, never make use of double recipe in manual mixing, that tends to overmix and resulting to a tough texture of the finish products. 1. Sift together all dry ingredients. 2. Combine all liquid ingredients. 3. Add liquids to dry ingredients and mix just like lumpy consistency. 4. Set aside the batter to relax the gluten inside the refrigerator. 5. Pan and bake into specified oven temperature. https://www.youtube.com/watch?v=6Ee2iqMizGE Muffin Method Used for high-fat quick breads, because it produce fine texture like in cake mixing method. See to it that the 20% of sugar will add at the last stage of creaming before putting the flour in order to prevent tunneling. 1. Cream fat and sugar until smooth and fluffy. 2. Add eggs one at a time to incorporate air. 3. Add the liquid ingredients and blend thoroughly. 4. Stir in sifted dry ingredients and mix well to become a smooth batter. 5. Pour over into the greased and lined pan and bake. https://www.youtube.com/watch?v=gd6NitGwP34 Creaming Method Make-up and Panning of Muffin Products Muffin pans and loaf pans should be greased and lined to produce very smooth batter as if may develop gluten more. Baking cups maybe used as paper liner for muffin tin, but allow longer baking time. Do not stir the batter mixture when portioning into the muffins tin, otherwise it will toughen the product. Batter formula for muffins and loaf breads are interchangeable.  APPEARANCE TASTE REASONS Inferior Uneven oven heat Quality COLOR Uneven Color Incorrect placement in oven of Quick Too much batter in pan Too much leavener Bread SHAPE Peaked top Too high oven temperature Not enough salt  APPEARANCE TASTE REASONS Inferior Too much flour Improper mixing Quality TEXTURE Grainy Over mixed Use strong flour of Quick Not enough shortening Over baked Bread Tough Over mixed Too much eggs  APPEARANCE TASTE REASONS Inferior Inferior ingredients Quality FLAVOR Poor flavor Wrong formulation of Quick Bread  Lesson 7: Yeast Bread  Lesson 7: Yeast Bread Objectives: At end of the laboratory session, the learners must be able to: 1. Select, measure and weigh required ingredients according to recipe or production requirements; 2. Prepare a variety of bakery products according to standard mixing procedures/ formulation/ recipes and desired product characteristic; 3. Use appropriate equipment according to required bakery products and standard operating procedures; 4. Bake bakery products according to techniques and appropriate conditions; 5. Select required oven temperature to bake goods in accordance with the desired characteristics, standard recipes specification;  OVERVIEW As the name implies, yeast bread is leavened by biological leavener called yeast. Yeast is a living microorganism that thrives in warm environment and feeds on sugar. This helps to form structure in the product through the trapped air pockets and it can only be achieved by developing gluten. Baker should develop sixth sense for proper feel of well bread dough and the right ratio of liquids to dry ingredients. https://www.youtube.com/watch?v=XxL9RLVgK-0 CATEGORIES OF YEAST DOUGH PRODUCTION These are low in fat and sugar and are hard crusted. Example: Pandesal and French Bread LEAN DOUGH PRODUCTS (Specialty Breads) - these are high in fat, sugar, eggs and are soft. A. Non-sweet bread and rolls - rich dinner rolls and brioche. B. Sweet rolls - breads with sweet filling and topping. RICH DOUGH PRODUCTS These dough incorporate fat in many layers through rolling and folding technique. A. Non-sweet rolled-in dough - Croissant B. Sweet rolled-in dough - Danish Pastry ROLLED-IN YEAST DOUGH  MIXING METHODS  STRAIGHT DOUGH METHOD In a bowl, combine all ingredients and mix until they stick together. Knead the dough and placed in a greased bowl, set aside with cover in a warm place and let rise double its volume. https://www.youtube.com/watch?v =fYUnjeQRe8o  MODIFIED STRAIGHT DOUGH METHOD In a bowl, blend thoroughly creamed sugar, fat, salt, milk solids, and flavoring. Add water, stir in flour and yeast, and knead until it becomes a smooth dough. https://www.youtube.com/watch?v =dp_NYb1sp8A&t=110s  SPONGE METHOD In a bowl, combine yeast with part of the liquid, flour,sugar and blend well. Cover it and allow fermenting until bubbly and light. Then add remaining ingredients to the sour dough and blend thoroughly to make stiff dough. https://www.youtube.com/watch?v=11Or w-m8lM0  KNEADING A method of manipulating the dough with the heel of the palm to develop the gluten by pressing and stretching motion to which will catch and hold gas (CO₂) produced by yeast. Work out gently until the dough feels smooth and have blister present on it. https://www.youtube.com/watch?v=y SOj0fFWo1U  STEPS IN YEAST DOUGH PRODUCTION Measuring all ingredients carefully as 1. SCALING specified in the recipe. INGREDIENTS Combining all ingredients and mix well to distribute the yeast evenly and form dough 2. MIXING through gluten formation Putting the dough into greased and covered bowl, set aside in a warm place (80⁰F) in 3. FERMENTATION which yeast aid to expand and double in bulk.  STEPS IN YEAST DOUGH PRODUCTION Releasing excess gas by flattening the dough with hands to break up air pockets, as to 4. PUNCHING allow some accumulated alcohol to evaporate so that it will not have a sour flavor. Cutting the dough into specified weight to arrive at a uniform size. Give at least 10% 5. SCALING allowance for moisture loss. Shaping the dough into smooth round balls help in retaining gas and to produce 6. ROUNDING uniformly shape products.  STEPS IN YEAST DOUGH PRODUCTION Covering the balls with plastic to prevent drying and let the gluten relax for 10-20 7. BENCHING minutes on the top of the working table. Molding by hand into desired shape and place into appropriate baking pan. 8. MAKEUP AND PANNING Increasing volume on its optimum level by the use of proofer machine at about 85⁰F, in 9. PROOFING order to regain the loss carbon dioxide during punching period.  STEPS IN YEAST DOUGH PRODUCTION Proofed- when touched the dough it gradually spring back. Under-proofed- the dough indention spring back immediately. Over- proofed- does not spring back and remain finger indention.. Cooking temperature is between 375⁰F- 450⁰F, bake in an oven until golden brown. 10. BAKING  STEPS IN YEAST DOUGH PRODUCTION Escaping the extra moisture was done through proper cooling. 11. COOLING Wrapping and freezing prolong freshness and do not stale right away. 12. STORING https://www.youtube.com/watch?v=53kBPi_ UgdE  INFERIOR QUALITY OF YEAST BREAD APPEARANCE TASTE REASONS Too much sugar Oven heat too high COLOR DARK CRUST Longer baking time Under fermented Oven heat too low Baking time too short PALE CRUST Over proof dough Improper molding Under proof SHAPE UNEVEN SIZE Uneven heat of oven Too much dough in pan  INFERIOR QUALITY OF YEAST BREAD APPEARANCE TASTE REASONS Too much flour Oven heat too low TEXTURE DRY CRUMBS Use weak flour Under fermented Too little liquid Lack of yeast COARSE GRAINED Too much shortening Under baked Inferior baked Rancid ingredients FLAVOR UNPLEASANT AROMA Under fermented Lesson 8: Cakes and Icing  Lesson 8: Cakes and Icing Objectives: At the end of the course, the learners must be able to: 1. Identify the differences between shortened and unshortened cakes and other cakes like tortes; 2. Demonstrate the step-by-step procedure in making the different types of cakes base on the standard recipes. 3. Show the value of perseverance, patience, and passion in performing the cakes. “Gateau” (ga-toe) in a French word means cake; in German language it is called “torte”. This baked product is the richest and the sweetest of all. Favorite dessert of many people, be it men and women; young and old and most especially the children. Cake is always present in all special occasions. OVERVIEW  Batter Type (Shortened cakes) They contain high fat ingredients. These types of cakes are heavy and has a velvety Types texture. Examples are butter cake and pound cake. of Cake Formula  Foam Type (unshortened cakes) They contain no fat or little fat. They are leavened by air, which is into beaten eggs, and Types by steam that forms during baking. These types of cakes are light and fluffy. Examples are angel of Cake food cake and sponge cake (genoise). Formula  Chiffon Type (modified sponge cake) They contain vegetable oil blended into Types egg yolk batter then fold into beaten egg whites.It is a cross between shortened and of Cake unshortened cakes. Formula Types of Cake Formula 1. Flour- forms structure to the cake. 2. Sugar- gives sweetness to the cake. 3. Eggs- improves flavor and color and it leavens the cake. 4. Liquid- adds moisture and help ingredients blend together. 5. Salt- enhance flavor. 6. Fat - tenderizes the gluten. 7. Leavening agent- raises the cake to become porous and light. 8. Cream of Tartar- whitens the egg whites and acts as a stabilizing agent. 9. Flavorings- camouflage the unpleasant aroma of eggs. 10. Nuts and seeds- provides crunchy texture to the cakes.  MIXING METHODS The flour and fats are mixed well.in another bowl, beat the sugar and egg until thick and light. Stir -in flour-fat mixture and gradually pour out liquid ingredients, then mix until smooth. https://www.youtube.com/watch?v=hqdcZxhr6L8 BLENDING (Flour-Batter Method) Cream fat and sugar until light and fluffy, and then beat eggs one at a time to incorporate air. Add the sifted dry and liquid ingredients alternately to cream mixture. https://www.youtube.com/watch?v=-6X2UbJANA8& t=26s CREAMING (Conventional Method) The quick mix method by mounding all dry ingredients in a mixing bowl, make a well and pour over the liquid ingredients and mix for a predetermined time. https://www.youtube.com/watch?v=pdd0EZ8HoZ4 &t=330s SINGLE STAGE (One-Bowl Method)  First, mix all sifted dry ingredients and part of a liquid. Second, combine the remaining liquid and slightly beaten eggs and then add to the first mixture into three parts. After each part, scrape down the side of the mixing bowl to ensure even mixing. https://www.youtube.com/watch?v=MOD586-BlHI& t=7s TWO STAGE METHOD  WHIPPING STAGES OF EGG WHITES WHIPPING STAGES OF EGG WHITES 1. FROTHY - egg 2. BRING TO whites has HOLD SHAPE large air - egg whites bubbles of left mark different sizes when wire can be seen. whip is lift. WHIPPING STAGES OF EGG WHITES 3. SOFT PEAK 4. ALMOST STIFF 5. STIFF AND - egg whites - egg whites DRY - egg whites stand in peak stand in sharp are stiff and and soft if the sharp peaks pointed peaks but tips will bend. form. still soft. 1. Prepare the baking pans before start preparing the cake so that there is no delay between the mixing and baking. 2. Choose shallow pan for cakes you intend to eat immediately, because it can be cooked quickly. 3. Use deep round or loaf pan for fruitcake or cake with good keeping qualities. 4. All cake pans must be lined with wax paper to prevent sticking and burning. PREPARING CAKE PANS 1. Grease generously with shortening at the bottom and side of pans using pastry brush to spread it evenly. 2. Dust the grease pan with flour until well coated on the bottom and sides. Shake out excess flour. 3. Line loaf pan with wax paper to keep the cakes from getting too brown. Note: For Angel food and sponge cake used an ungreased baking pan. For Chiffon cakes, do not grease the side of the pan. POINTERS ON PANS 1. The cake should evenly browned and well risen. 2. The cake should have shrunk away from the side of the pan. 3. There should be no babbling sound inside the oven. 4. The mixture should feel firm but springy, when touch by fingers. 5. The cake should prick with skewer, if comes out clean the cake is done. TESTING CAKES 1. Pre-heat oven for about 20-40 minutes. 2. Tap the baking pan at once on the bench to free large trapped air bubbles. 3. See to it that the oven shelves are level. 4. Give space allowance to the baking pan for even temperature distribution. 5. Bake at specified temperature suggested in the recipe. 6. Do not always open the oven door as it disturbs cake from rising. GUIDELINES IN PANNING, BAKING, AND COOLING 7. Test the cake if it is done by inserting skewer or cake tester. 8. Let cakes cool in pans for 10 minutes for easier removal of the cake. 9. Invert to a cake rack and allow cooling thoroughly before frosting. 10. To prevent dryng, wrap cakes as soon as they are cooled. GUIDELINES IN PANNING, BAKING, AND COOLING  INFERIOR QUALITY OF CAKES APPEARANCE TASTE REASONS Too much sugar Oven heat too hot COLOR Dark Crust Over baked Improper mixing Batter spread unevenly SHAPE Uneven Shape Oven rack not leveled Warped cake pan  INFERIOR QUALITY OF CAKES APPEARANCE TASTE REASONS Too much liquid Poor quality of eggs Poor Volume Inactive leavening agent Used much flour Too much flour TEXTURE Tough Over mixed Over baked  INFERIOR QUALITY OF CAKES APPEARANCE TASTE REASONS Under mixed Too much fats Uneven grained Over folding Under beaten eggs Inferior quality ingredients FLAVOR Poor Flavor Wrong formulation Poor sanitation Poor storage ICING ICING is a sweet coating that covers cakes and other baked products. FROSTING is a term used when icing is applied lavishly on cakes. They are usually made up of sugar, fat, liquid, egg whites, salt, color, and other ingredients. https://www.youtube.com/watch?v=J hwVjAiHNpA  MAIN FUNCTIONS OF ICING 2. Gives aesthetic 1. Enhance flavor. appeal. 3. Prolong life span. 1. Cooked Icing 2. Uncooked Icing - icing prepared - icing that is using heat. prepared without heat. CLASSIFICATIONS OF ICING  1. Heavy - ideal 2. Light - good for for hard cakes. foam-type cakes. Note: The general rule of thumb in icing - “ Heavy is to heavy, light is to light.” KINDS OF ICING  ROLLED FONDANT Sugar paste made of powdered sugar, kneads and rolled out, and then covers the entire cake. It produces a hard and perfect Types finish. https://www.youtube.com/watch?v=dF5R0YxKYqE of Icing  PASTILLAGE (gumpaste) Excellent for molding because it contains more gum tragacanth and becomes hard when dried. Types https://www.youtube.com/watch?v=vK0 HA542l0g&t=71s of Icing  MARZIPAN (almond paste) Excellent for undercoating of rolled fondant icing which is made from ground almond and powdered sugar. Types https://www.youtube.com/watch?v=3RpK1 CYgHtY of Icing  POURED FONDANT Mixture of sugar, water, and cream of tartar, then cooked together until smooth and pour on top of the cake. Types https://www.youtube.com/watch?v=tCZ_z SE6Fgc of Icing  CHOCOLATE GANACHE Blend of heavy cream and melted semi-sweet chocolate, sometimes with corn syrup. White chocolate ganache can also be Types used as icing. https://www.youtube.com/watch?v=nWbbDT8oPG8 of Icing  BUTTERCREAM Smooth mixture of fat and sugar. It may also contain eggs to increase lightness. It is equally good for filling. Types https://www.youtube.com/watch?v=4CFLe1 LiHbQ of Icing  BOILED ICING Meringue or foam type of icing which is made of egg whites and caramelized sugar. https://www.youtube.com/watch?v=kt-xdC Types jWUDc of Icing  MARSHMALLOW ICING A variation of foam-type by adding gelatin syrup as stabilizing agent and should be applied immediately Types https://www.youtube.com/watch?v=zT2shs JqyG0 of Icing  ROYAL ICING Decorators icing that is made of eggwhites and powder sugar, which make it hard and brittle when dry. Good for piping border Types and sugar flower. https://www.youtube.com/watch?v=_fWLB of Icing vpiyiI  GLACE ICING Glossy coating on top of the cake to prevent drying and enhance its flavor. https://www.youtube.com/watch?v=YqfJGq Types hgV2c of Icing  CHOCOLATE FUDGE Cooked icing which are rich and heavy. It is made of fat, sugar, cocoa, starch, milk, and flavoring. There are variety of fudge icing it Types can be caramel, vanilla, or white chocolate. https://www.youtube.com/watch?v=af0JJa of Icing GwoDM  WHIPPED CREAM Chilled heavy cream sweetened with powdered sugar and stabilizes with gelatin syrup. To achieve over run easier used an Types iced bath method. https://www.youtube.com/watch?v=I-JWui of Icing 4xvE4 With creativity in hand and these seven basic techniques in your toolbelt, you’ll be able to make your cake sketches come to life. CAKE ART SPATULA ICING Just like a room requires a good coat of paint before its decor can shine, the first step to a beautiful cake is a flawless coat of icing. While the pros make icing a cake look easy, you’ll need the proper tools and some practice to master this technique. A pastry spatula is the easiest way to apply icing, no matter if you’re aiming for a smooth coating or textured finish. https://www.youtube.com/watch?v=c9g1Qc-4X3c PIPING If you work in cake decorating, you won’t be able to escape piping. Everything from elegant tiered wedding cakes to playful birthday sheet cakes rely on this classic technique. Before you begin piping, you’ll need to fill a pastry bag with icing and choose the proper tip. Since piping tips come in a variety of shapes and sizes, make sure you pick the one that will allow you to complete your desired design. https://www.youtube.com/watch?v=33PLMmiI-9w FONDANT WORK Fondant, a rollable icing, is another tool that should be in any cake decorator’s toolbox. Once you get the hang of working with this flexible yet stable material, you’ll be able to add new styles to your cake decorating skills. Pastry arts professionals at the very least should practice covering a cake in fondant to create a smooth and elegant appearance. Once you’ve mastered covering a cake, you can then explore adding designs and texture to the fondant. https://www.youtube.com/watch?v=eQT0k7kR2_U HAND PAINTING Once you’re comfortable with fondant, it’s time to add some flair to your cakes with hand painting. As the term suggests, hand painting involves using edible pigments to paint designs on a fondant canvas. Decorators can use this technique to create simple shapes like dots and lines or complete scenes that rival the works of Vincent van Gogh. This technique may involve freehanding a design or using a template or stencils to help guide your work. https://www.youtube.com/watch?v=lNu4iw-VPaU AIRBRUSHING Airbrushing uses an air gun similar to that used by car detailers and graffiti artists. But rather than working on rims and underpassses, pastry artists work on cakes. This technique is similar to hand painting in that it allows you to add color to a cake after you’ve finished with your icing or fondant. However, airbrushing allows for quicker coverage as well as seamless blending of colors. If you’re aiming for an ombre effect, airbrushing is the technique to use. https://www.youtube.com/watch?v=hn1jdTrFIis MIRROR GLAZE If fondant and buttercream icing are the equivalent of a matte paint, then a mirror glaze is akin to a high-gloss finish. This technique involves combining gelatin, sugar, and other ingredients until they reach the perfect temperature. At this point, the satiny mixture is poured over a chilled cake. A mirror glaze can produce the marbled colors seen on the cake above as well as solid hues. https://www.youtube.com/watch?v=4W4HWChrVaI