TVE Cookery G9 Quarter 1 - Learner's Material PDF

**INTRODUCTORY MESSAGE** Dear TechVoc learner, Welcome to TechVoc education in the New Normal! We are in a new class set up, where we will not be seeing each other face to face, we'll have our lessons through this "Self-Learning Module". Please bear with us, but we have to continue learning despi...

**INTRODUCTORY MESSAGE** Dear TechVoc learner, Welcome to TechVoc education in the New Normal! We are in a new class set up, where we will not be seeing each other face to face, we'll have our lessons through this "Self-Learning Module". Please bear with us, but we have to continue learning despite the pandemic, anyway, these are all temporary, maybe for this school year only, or God- willing for a month or two, depending upon the rise and fall of Covid- positive cases in our country, or in our place. But whatever happens... let us be safe by staying at home, pray a lot that our Almighty God will keep us safe from all harm and to control the spread and totally get rid of this virus. So, for the meantime... let us focus on our studies! Happy learning! Dear Parents, Thank you for getting this "Self-Learning Module" for your child. We in the Department of Education and the school, Tanauan School of Fisheries hope for your support and cooperation for the success of the learning modality you have chosen for your kids and which we had prepared for them, so that our children, our learners will get the quality education despite what situation we are experiencing at present! We are expecting that you will bring back this copy next week to get a new one for the following week... Thank you very much and God bless! Dear Cookery learner, **Recall activity:** 1. What is cookery? 2. What is baking? Quarter 1 ========= - Baking tools and equipment are identified based on their uses. What do you already know? ========================= - Let us determine how much you already know about tools and equipment used in baking. Take this test. Pre-Test ======== +-----------------------------------+-----------------------------------+ | 1\. used for baking loaf bread | | +-----------------------------------+-----------------------------------+ | 2\. has sloping sides used for | | | mixing ingredients and comes in | | | | | | graduated sizes | | +-----------------------------------+-----------------------------------+ | 3\. a stack oven | | +-----------------------------------+-----------------------------------+ | 4\. used for cutting biscuit or | | | | | | doughnuts | | +-----------------------------------+-----------------------------------+ | 5\. used to hold ingredients | | | | | | together | | +-----------------------------------+-----------------------------------+ | 6\. it is also called mixing | | | spoon | | +-----------------------------------+-----------------------------------+ | 7\. used for cutting fat with | | | flour in the preparation of | | | pies and | | | | | | pastries | | +-----------------------------------+-----------------------------------+ | 8\. used for beating eggs or | | | | | | whipping cream | | +-----------------------------------+-----------------------------------+ | 9\. use for cutting dough when | | | | | | making pastries | | +-----------------------------------+-----------------------------------+ | 10\. used for icing cakes | | +-----------------------------------+-----------------------------------+ What is this lesson all about? ============================== What will you learn? ==================== 1. familiar with the basic tools and equipment used in baking; 2. identify the basic tools and equipment used in baking; and 3. give the basic tools and equipment used in baking. Baking Tools and Equipment ========================== In baking tools and equipment are very much essentials in able for us to execute the necessary methods needed of a certain recipe. Tools are those materials which we use operated by hands while Equipment are the materials operated by electricity. ====================================================================================================================================================================================================================================================== Baking wares -- are made of glass or metal containers for batter and dough with various sizes and shapes. ========================================================================================================= Cake pans - comes in different sizes and shapes and may be round square rectangular or heart shaped. ==================================================================================================== Tube center pan -- deeper than a round pan and with a hollow center, it is removable which is used to bake chiffon type cakes =================================================================================================================================================== [http://www.wise-geek.com/what -is-a-tube-pan.htm](http://www.wise-geek.com/what%20-is-a-tube-pan.htm) ====================================================================================================== 2. Muffin pan - has 12 formed cups for baking muffins and cupcakes =============================================================== =============================================================== Pop over pan -- is used for cooking pop over ============================================  ====================== =============================================================== Jelly roll pan -- is shallow rectangular pan used for baking rolls ================================================================== =============================================================== Bundt pan -- is a round pan with scalloped sides used for baking elegant and special cakes ==========================================================================================  ====================== =============================================================== Custard cup -- is made of porcelain or glass used for baking individual custard =============================================================================== ============================================================================== Griddle pans -- are used to bake griddles =========================================  ======================= ========================================================== Loaf Pan -- is used to bake loaf bread ====================================== =============================================================== 2. Biscuit and doughnut cutter -- is used to cut and shape biscuit or doughnut. ===============================================================================  ======================= ================================================= 3. Cutting tools -- include a knife and chopping board that are used to cut glazed fruit, nuts, or other ingredients in baking. =============================================================================================================================== ============================================================== 4. Electric mixer -- is used for different baking procedure for beating, stirring and blending. ===============================================================================================  ======================= =============================================================== 5. Flour sifter -- is used for sifting flour. ============================================= =============================================================== 6. Grater -- is used to grate cheese, chocolate, and other fresh fruits. ========================================================================  ====================== ============================================================== 7. Kitchen shears - are used to slice rolls and delicate cakes. =============================================================== ============================================================== 8. Measuring cups --consist of two types namely: ================================================ a. A graduated cup with fractions (1, 3/4, 2/3, ½, 1/3, ¼, 1/8) marked on each side. ====================================================================================  ======================= =============================================================== b. A measuring glass made of transparent glass or plastic is more accurate for measuring. ========================================================================================= =============================================================== 9. Measuring spoons -- consist of a set of measuring spoons used to measure small quantities of ingredients. ============================================================================================================  ====================== =============================================================== 10. Mixing bowl -- comes in graduated sizes and has sloping sides used for mixing ingredients. ============================================================================================== =============================================================== 11. Mortar and Pestle -- is used to pound or ground ingredients. ================================================================  ====================== ============================================================== 12. Paring knife -- is used to pare or cut fruits and vegetables into different sizes. ====================================================================================== ============================================================== 13. Pastry bag -- a funnel shaped container of icing or whipped cream =====================================================================  ======================= =============================================================== 14. Pastry blender -- has a handle and with wire which I used to cut fat or shortening in the preparation of pies, biscuits or doughnuts. ========================================================================================================================================= =============================================================== 15. Pastry brush -- is used in greasing pans or surface of pastries and breads. ===============================================================================  ======================= =============================================================== 16. Pastry tip -- is a pointed metal or plastic tube connected to the opening of the pastry and is used to form desired designs. ================================================================================================================================ =============================================================== 17. Pastry wheel -- has a blade knife used to cut dough when making pastries. =============================================================================  ======================= ============================================================== 18. Rotary egg beater -- is used in beating eggs or whipping cream. =================================================================== ============================================================== 19. Rolling pin -- is used to flatten or roll the dough. ========================================================  ====================== =============================================================== 20. Rubber scrapper -- is used to remove bits of food in side of the bowl. ========================================================================== =============================================================== 21. Spatula -- comes in different sizes; small spatula is used to remove muffins and molded cookies from pans which is 5 to 6 inches; large spatula for icing or frosting cakes; flexible blade is used for various purposes. ==================================================================================================================================================================================================================================================== =============================================================== 22. Strainer -- is used to strain or sift dry ingredients. ========================================================== ============================================================== 23. Timer -- is used to in timing baked products, the rising of yeast and to check the doneness of cakes. ================================================================================================================================ =============================================================== 24. Weighing scale --is used to measure ingredients in large quantities. ======================================================================== =============================================================== 25. Utility tray -- is used to hold ingredients together. =========================================================  ======================= =============================================================== 26. Wire whisk -- is used to beat or whip egg whites or cream. ============================================================== ============================================================== 27. Wooden spoon -- is also called mixing spoon which comes in various sizes suitable for different types of mixing ========================================================================================================================================== ============================================================== OTHER BAKING ============ 1. Cake decorator (Cylindrical) -- is used in decorating or designing cake and other pastry products. ===================================================================================================== 2. Cookie press -- is used to mold and shape cookies. ===================================================== ============================================== OVENS ===== Ovens are the workhorses of the bakery and pastry shop and are essential for producing the bakery products. Ovens are enclosed spaces in which food is heated, usually by hot air. Several kinds of ovens are used in baking. **A. DECK OVENS** are so called because the items to be baked either on sheet pans or in the case of some bread freestanding are placed directly on the bottom, or deck of oven. This is also called STACK OVEN because several may be stacked on top of one another. Breads are baked directly on the floor of the oven and not in pans. Deck oven for baking bread are equipped with steam ejector. 1. **RACK OVEN** is a large oven into which entire racks full of sheet pans can be wheeled for baking 2. **MECHANICAL OVEN** The food is in motion while it bakes in this type of oven. The most common types are a revolving oven, in which his mechanism is like that of a Ferris wheel. The mechanical action eliminates the problem of hot spots or uneven baking because the mechanism rotates throughout the oven. Because of its size it is especially used in high volume operations. It can also be equipped with steam ejector.  3. **CONVECTION OVEN** contains fans that circulate the air and distribute the heat rapidly throughout the interior. Strong forced air can distort the shape of the products made with batter and soft dough. ======================================================================== OTHER BAKING EQUIPMENT ====================== Dutch oven is a thick-walled (usually cast iron) cooking pot with a tight- fitting lid. Dutch ovens have been used as cooking vessels for hundreds of years. They are called "casserole dishes" in English speaking countries other than the USA, and cocottes in French. They are similar to both the Japanese tetsunabe and the Sač, a traditional Balkan cast-iron oven, and are related to the South African Potjie and the Australian Bedourie oven.  CLASSIFICATION OF BAKING TOOLS AND EQUIPMEN =========================================== +-----------------------------------+-----------------------------------+ | **A. OVENS** | **E. MIXING TOOLS** Mixing Bowls | | | Wooden Spoon Rubber Scraper | | Convection Ovens Rotary Ovens | | | Deck or Cabinet Microwave Oven | Electric and handy mixer Rotary | | | egg beater | +===================================+===================================+ | **B. OTHER BAKING EQUIPMENT** | **F. CUTTING TOOLS** Pastry | | | blender | | Bread toaster Double boiler Dutch | | | oven | Pastry wheel | | | | | | Biscuit and doughnut cutter | | | Kitchen shears | | | | | | Chopping boards Paring knife | +-----------------------------------+-----------------------------------+ +-----------------------------------+-----------------------------------+ | **C. PREPARATORY TOOLS** | **G. BAKING PANS** Tube center | | | pan Muffin pan | | Flour sifter Grater Pastry brush | | | Spatula Rolling pin Pastry cloth | Cake pans (round, square, | | Pastry tips Utility tray | rectangle or heart shaped) | | | | | | Jelly roll pan Bundt pan Custard | | | cup Griddle pans Pop over pans | | | | | | Macaroon molders Baking sheets | +===================================+===================================+ | **D. MEASURING TOOLS** Measuring | | | cups Measuring spoons Weighing | | | scale | | | | | | Measuring cups for liquid | | | ingredients | | | | | | Timer | | +-----------------------------------+-----------------------------------+ **How much have you learned? Post Test 1.1** **Directions:** Read the given recipe carefully and list down all the tools that you need to prepare in order to finish the activity. Do the activity in a separate paper. (Bond paper or Intermediate paper) BUTTER CAKE Ingredients: ----------------------- ---------------------- 3 1/4 cups cake flour 8 eggs 1 ¾ cups sugar 1 tsp. vanilla 1 cup butter 4 tsp. baking powder 1 cup milk 1\. Custard cups 9\. Spatula ----------------------------- ---------------------- 2\. Flour sifter 10\. Pastry blender 3\. Bread toaster 11\. Rolling pin 4\. Wooden spoon 12\. Weighing scale 5\. Muffin pan 13\. Macaroon molder 6\. Grater 14\. Bundt pan 7\. Set of measuring spoon 15\. Pastry brush 8\. Electric or handy mixer Let us apply what you have learned: =================================== **Application** **Directions:** Identify the following tools and equipments and tell their functions on your own words and understanding. Do the activity in a separate paper. (Bond paper or Intermediate paper) 1. 2. 3. 4. 5. 6. [www.google.com](http://www.google.com) **Please write your comments, questions and suggestion in a separate paper.** **Recall activity:** Before you start, may I know what you recall on the past lesson. Cut at least 5 Tools or equipment then state where do you usually use them. place the answer beside each picture. Do the activity in a separate paper. (Bond paper or Intermediate paper) i.e.  1\. **Whisk**, I mostly use this to beat eggs, mix dry and liquid ingredients to combine. Quarter 1 ========= **Baking Terminologies** **Performance Standards** - Baking Terminologies are identified based on their uses. What do you already know? ========================= - Let us determine how much you already know about terminologies used in baking. Take this test. Pre-Test ======== **Directions:** Match column A with Column B. Choose the letter of the correct answer. Do the activity in a separate paper. (Bond paper or Intermediate paper) A. ------------------------------------------------------------------------ -- 1\. to heat liquid to a temperature just short boiling point. 2\. to rub, mash, or work shortening against the side of the bowl with back of the spoon until it is smooth and creamy. +-----------------------------------+-----------------------------------+ | 3\. a fork, wire whisk, or a | | | beater is used to make a | | | mixture smooth or light | | +===================================+===================================+ | 4\. to mix thoroughly two or | | | more ingredients until you | | | cannot tell one from the other. | | | A spoon or a mixer is used. | | +-----------------------------------+-----------------------------------+ | 5\. to combine delicate | | | ingredients such as beaten egg | | | white or whipped cream with | | | other mixture without losing | | | air that has been beaten in. | | +-----------------------------------+-----------------------------------+ | 6\. to beat rapidly with beater | | | or mixer to incorporate air and | | | increase volume. Egg white, | | | cream, and gelatin mixtures are | | | often whipped. | | +-----------------------------------+-----------------------------------+ | 7\. to flatten a ball of dough | | | with a rolling pin until it is | | | of the desired thickness. Pie | | | crust, cookies, any biscuits | | | are usually rolled out. | | | | | | pastries | | +-----------------------------------+-----------------------------------+ | 8\. rub a pan or griddle with a | | | thin layer of shortening or oil | | | to prevent sticking. | | +-----------------------------------+-----------------------------------+ | 9\. to discharge or unload | | | content. | | +-----------------------------------+-----------------------------------+ | 10\. to mix a dry substance with | | | liquid until it is liquefied. | | +-----------------------------------+-----------------------------------+ **Learning Outcome 2:** Baking Terminology What is this lesson all about? ============================== This lesson deals with determining the Procedures that we were applying when we bake. What will you learn? ==================== At the end of the lesson, you should be able to: 1.familiar with the different baking terminology 2\. identify the baking terminologies used in recipes; and 3\. give baking terminologies that we mostly apply daily cooking. Baking Terminologies ==================== 1\. ***Blend*** -- to combine ingredients thoroughly. 2\. ***Stir*** -- to blend ingredients in a circular motion. 3\. **Seal -- to fasten or close** 4\. ***Pour* -- to discharge or unload content.** **5. *Knead* -- to mix dough with a pressing motion accompanied by folding and stretching.** **6. *Dissolve* -- to mix a dry substance with liquid until it is liquefied.** **7. *Bake*** -- to cook by dry heat in the oven or enclosed space. 8\. ***Cream*** -- to rub, mash, or work shortening against the side of the bowl with back of the spoon until it is smooth and creamy. **9. *Beat*** *--* a fork, wire whisk, or a beater is used to make a mixture smooth or light 10\. ***Whip*** -- to beat rapidly with beater or mixer to incorporate air and increase volume. Egg white, cream, and gelatin mixtures are often whipped. **11. *Fold*** -- to combine delicate ingredients such as beaten egg white or whipped cream with other mixture without losing air that has been beaten in. 12\. ***Cut In*** -- to combine shortening and flour mixture until particles are tiny enough to be used when making biscuits or pastry, using a blender or two forks. 13\. ***Sift*** -- to pass dry ingredients through a sifter. 14\. ***Greas**e* -- rub a pan or griddle with a thin layer of shortening or oil to prevent sticking. 15\. ***Batter*** -- any mixture of flour, liquid, and other ingredients that is thick enough to hold its shape when dropped from spoon or rolled out. 16\. ***Dough*** -- any mixture of flour, liquid, and other ingredients that is thick enough to hold its shape. 17\. ***Scald*** - to heat liquid to a temperature just short boiling point. 18\. ***Roll Out*** -- to flatten a ball of dough with a rolling pin until it is of the desired thickness. Pie crust, cookies, any biscuits are usually rolled out. 19\. ***Scrape*** -- to remove ingredients from a bowl by usually repeated stroke of a rubber scraper. 20\. ***Packed*** -- to compress 21\. ***Prick*** - to make a shallow hole by using fork 22\. **Mold** -- to shape or form. 23\. ***Gash*** - deep long cut; a deep narrow depression or cut 24\. ***Crimp*** -- to pinch or press together (as the margins of a pie crust) in order to seal 25\. **Lump - an irregularly shaped mass or piece** **26. *Fermentation*** -- the conversion of sugar into alcohol by yeast enzymes 27\. ***Peak*** -- highest point 28\. ***Pre--heat*** -- to light over about 10 minutes in advance to allow the oven temperature to reach a desired degree of heat. 29\. ***Combine*** -- to put ingredients together. 30\. ***Portioning*** -- to divide into serving sizes. 31\. ***Cut and fold*** -- this involves two motions: cutting vertically through the mixture and turning it over more than once using a spoon or spatula or rubber scraper across the bottom of a mixture bowl at each turn. 32\. ***Frost*** -- to coat or cover a cake. 33\. ***Custard*** -- a mixture of milk, eggs, sugar, and flavoring either baked or boiled. 34\. ***Flavoring*** -- a substance as an essence extract which gives flavor to anything. 35\. ***Chop*** -- to cut into small pieces with a knife. 36\. ***Puree*** -- a thick pulp, usually of vegetables, boiled and strained. 37\. ***Layer*** -- number of cake filled with buttercream/filling. 38\. ***Tier*** - series of layers covered with frost. 39\. ***Boil --*** to cook until liquid is so hot it forms bubbles 40 ***Broil --*** to cook directly under a heating element 41\. ***Chill --*** to place in the refrigerator to lower a food's temperature 42\. ***Chop --*** to cut into pieces with a sharp knife or chopper 43\. ***Cube --*** to cut in uniform sizes (in box form) 44\. ***Cut --*** to mix a solid fat into a flour mixture with a pastry blender, a fork or two knives. 45\. ***Drain --*** to pour off liquid 46\. ***Fry --*** to cook in hot fat 47\. ***Grate --*** rub against to cut into small shreds 48\. ***Grill --*** to cook directly over heating element or hot coals 49\. ***Melt --*** to heat until it liquefies 50\. ***Mince*** -- to chop or cut into tiny pieces 51\. ***Panfry --*** to cook in fat in a skillet 52 ***Pare --*** to cut off the outer skin, as from an apple or potato 53\. ***Peel --*** to pull off the outer skin, as from a banana or an orange 54\. ***Shred --*** to cut into very thin strip 55\. ***Toss --*** to mix lightly 56\. ***Well --*** a hole made in dry ingredients in which you pour liquid. **How much have you learned? Post Test 1.1** **Directions:** Write your own recipe of making a pan cake. Underline the terminologies listed on the lesson which you use in your recipe. Do the activity in a separate paper. (Bond paper or Intermediate paper) **SAMPLE RECIPE:** **GREEN SALAD** **Recipe:** ***Ingredients:*** 3 can whole green asparagus, 17 oz Each, vertically packed Lettuce leaves Homemade mayonnaise, or commercial mayonnaise, thinned Light cream 2 hard cook eggs, sieved ***Procedure*** 1. Drain asparagus, trying to keep spears whole. 2. Place lettuce leaves on salad plates and arrange asparagus on lettuce leaves, or asparagus may be placed in vegetable bowl. 3. Place a spoonful of mayonnaise over asparagus. 4. Garnish with hard cooked egg 5. Chill before serving. Post Test 1.2 ============= **Directions:** Find the words that each definition were looking for on the WORD FACTORY. **CUT** a correct picture that shows which terminology states on the definition **PASTE** it before each number and **WRITE** in which ingredients we usually use each terminology/technique on the space provided after each definition. Do the activity in a separate paper. (Bond paper or Intermediate paper) SAMPLE ANSWER: 1. WHI WHIP -- to beat rapidly to incorporate air. [Used in egg whites.] G F T C H O P G M H M A O N --- --- --- --- --- --- --- --- --- --- --- --- --- --- T R U H F E O O N F D H L B Z V I I M P R K Z W C C B A S K W L E A T C F W X A B T B N O L L R I I P E D M A T B E A T T C O R O L O X L E M A E R C S N P G L A Y E R I D U E T H I F D I L H K S S D D I Q P N G F H E O J S K V E T A R G J H E Y I U O V R W Q Z R Y P E A K J K T 1. 2. to cook directly over heating element or hot coals 3. to cut into small pieces with a knife. 4. to divide into serving sizes. 5. to coat or cover a cake. 6. to heat until it liquefies 7. to place in the refrigerator to lower a food's temperature 8. a fork, wire whisk, or a beater is used to make a mixture smooth or light 9. **to mix dough with a pressing motion accompanied by folding and stretching.** 10. to flatten a ball of dough with a rolling pin until it is of the desired thickness. Pie crust, cookies, any biscuits are usually rolled out. 11. to remove ingredients from a bowl by usually repeated stroke of a rubber scraper. 12. Refers to the highest point 13. rub against to cut into small shreds 14. a hole made in dry ingredients in which you pour liquid. 15. to mix lightly by means of lightly throwing the ingredients upward 16. it is the number of frosted cakes assembled together. Series of layers covered with frost. 17. to rub, mash, or work shortening against the side of the bowl with back of the spoon until it is smooth and creamy. 18. number of cake filled with buttercream/filling. 19. to make a shallow hole by using fork 20. to shape or form. 21. any mixture of flour, liquid, and other ingredients that is thick enough to hold its shape when dropped from spoon or rolled out NOTE: You may check these websites for additional information's that might help you understanding the lesson more. - (BASIC BAKING TERMINOLOGY I folding, proofing, ferment, scoring and more...) - ( look for **BAKING SCHOOL: FUNDAMENTALS)** **Please write your comments, questions and suggestion in a separate paper** Recall activity: Before you start, may I know what you recall on the past lesson. Underline the Basic terminologies being used in the recipe below indicate in which ingredients it is used in this recipe. Do the activity in a separate paper. (Bond paper or Intermediate paper) **Ginger Nutty Cookies** ***Ingredients:*** ¾ C butter or margarine ¾ T. salt ¾ C sugar ½ T. powdered ginger 2 T. molasses ½ T. cinnamon 2 T. water 1½ T. cloves 2 C all-purpose flour, sifted ¾ C cashew nuts, finely ground ***Procedure:*** 1. Cream butter. Add sugar gradually and continue creaming until light and fluffy. 2. Add molasses and water. Blend well. 3. Sift together all-purpose flour, baking soda, ginger, cinnamon, and cloves. Stir into creamed mixture. 4. Add water blend well until a semi-stiff dough is obtained. 5. Shape dough into four rolls, 1 inch in diameter each. Wrap rolls in waxed paper and refrigerate several hours until very firm. 6. Heat oven to 350°F or 175°C. Cut cookie rolls into ¼ inch slices. 7. Arrange on slightly greased baking sheets and bake for 12 to 15 minutes or until slightly brown. Makes 9 to 10 dozen cookies. Quarter 1 ========= **Basic Baking Ingredients** **Performance Standards** - Basic Baking Ingredients are identified based on their uses. What do you already know? ========================= - Let us determine how much you already know about the basic baking ingredients. Take this test. Pre-Test ======== **Directions:** Match column A with Column B. Choose the letter of the correct answer. Do the activity in a separate paper (Bond paper or Intermediate paper) +-----------------------------------+-----------------------------------+ | A. | B. | +===================================+===================================+ | 1\. it add sweetness and flavor | a. | | |  | | | | | | Butter | +-----------------------------------+-----------------------------------+ | 2\. it gives structure to the | b. | | bakes product. | C:\\Users\\Bea\\Desktop\\A9E4C1EB | | | -4BBC-48D2-88CFA877B19815CE\_sour | | | ce.jpg | | | | | | Milk | +-----------------------------------+-----------------------------------+ | 3\. Add moistness and richness | c\.  | | | | | | water | +-----------------------------------+-----------------------------------+ | 4\. Adds fat and sugar | d. | | | C:\\Users\\Bea\\Desktop\\images | | | (23).jpeg | | | | | | Leavening agent | +-----------------------------------+-----------------------------------+ | 5\. it holds together the other | e. | | ingredients during mixing and |  | | | | | | Sugar | +-----------------------------------+-----------------------------------+ | 6\. Helps to leaven baked | f. | | products | C:\\Users\\Bea\\Desktop\\images | | | (17).jpeg | | | | | | Nuts and spices | +-----------------------------------+-----------------------------------+ | 7\. gives different texture to | g\.  | | and rolls. | | | | Flour | +-----------------------------------+-----------------------------------+ | 8\. essential in producing a | h. | | satisfactory yeast product | C:\\Users\\Bea\\Desktop\\images | | | (29).jpeg | | | | | | Flavoring | +-----------------------------------+-----------------------------------+ +-----------------------------------+-----------------------------------+ | 9\. **it adds pleasant odor to | i. | | baked products** |  | | | | | | Salt | +===================================+===================================+ | 10\. **it adds flavor to the | j\. C:\\Documents and | | baked products** | Settings\\JIMMY\\Desktop\\TLE | | | REPORT\\eggss.jpg | | | | | | Egg | +-----------------------------------+-----------------------------------+ **Learning Outcome 2:** Baking Terminology What is this lesson all about? ============================== This lesson deals with determining the different ingredients in baking and their functions. What will you learn? ==================== At the end of the lesson, you should be able to: 1. familiar with the different baking ingredients 2. identify the baking ingredients; and 3. be familiarize in basic baking ingredients. **BASIC BAKING INGREDIENTS AND THEIR FUNCTIONS** - **FLOUR** -- a powder obtained by grinding grain, typically wheat, and used to make bread, cakes and pastry. Flour contributes the following: - Protein source - Gives Structure - Absorbs moisture - Contributes color - Nutritional value - **SUGAR/SWEETENER** -- processed plant, fruit or from bees which gives sweetness into food. Sweeteners contribute the following in baked products: - Sweetness and flavor - Create tenderness and fineness of texture, partly by weakening the gluten structure (from flour) - Gives crust a color - Increase keeping qualities by retaining moisture - Acts as creaming agents with fats and as foaming agents with eggs. - Provides food for yeast. - **FATS/SHORTENING** -- a natural component of many animal -- and plant-based foods. It provides bakery products with many desirable attributes such as: - Add moistness and richness - Increase keeping quality - Add flavor - Assist in leavening when used as creaming agent, or to give flakiness to puff pastry, pie dough, and similar products. - **MILK** -- is nutrient rich white fluid secreted from the mammary glands of female mammals. Which contributes: - Improve the texture and mouthfeel of baked goods - Create a strong batter or dough form the protein - Add fat and sugar to help provide a crisp crust, color, and flavor - **EGGS** -- a source of protein which comes from an animal. It plays an important role in everything from cakes and cookies to meringues and pastry cream. Those roles are the following: - Hold together the other ingredients during mixing and baking - It creates structure and stability within a batter by absorbing the flour - It emulsifies fats and liquids - It also acts as leavening agent to some baked products - It adds moisture, flavor, nutritive value, and color. - **LEAVENING AGENT** -- an ingredient maybe living or fine white colored chemical which helps baked product to expand. It also contributes the following: - Ferments bread which doubles its size - Reacts to acid/hot temperature which produce carbon dioxide. - Helps to develop gluten - **WATER** -- a transparent liquid which is the basic ingredient of baking. It gives different texture to baked items especially breads and rolls. The texture of baked product is coarse and chewy if water is used instead of milk. - **FLAVORING** -- a fruit or liquid ingredient that gives distinct taste to a baked product. - **SALT** -- a white grained spice that: - Enhance the sweetness of the baked product - Essential in producing a satisfactory yeast product. - Gives a finer texture to bread and removes flatness or lack of flavor in it. - NUTS -- seeds that can be eaten raw. Which contributes: - Adds nutty flavor - Add pleasant odor to baked products. **How much have you learned? Post Test 1.1** **Directions:** Cut picture and write at least 3 recipes which uses different types of flour. Do the activity in a separate paper. (Bond paper or Intermediate paper) **SAMPLE RECIPE:** **BUKO PIE** **Recipe:** ***Ingredients:*** **2C All-purpose flour** **1tsp Salt** **2/3C Shortening** **4-5 tsp Water (cold)** **2 C slivered young coconut meat** **¾ C sugar** **½ C coconut water** **½ C evaporated milk** **Flavoring, if desired** ***Procedure:*** 6. **Prepare the pastry dough for a double crust pie.** 7. **Roll out the lower crust and fit into the pie plate.** 8. **Prick liberally and set aside.** 9. **Blend all the ingredients for the filling together.** 10. **Cook over low heat stirring constantly until thick.** 11. **Pour into the pastry lined pan. Top with the second crust.** 12. **Bake as directed for double pie crust.** References: =========== Learners Guide Cookery 9 K to 12 Basic Education Curriculum Technology and Livelihood Education Learning Module BREAD AND PASTRY PRODUCTION [[http://www.depedbataan.com/resources/9/k\_to\_12\_bread\_and\_pastry\_l]](http://www.depedbataan.com/resources/9/k_to_12_bread_and_pastry_learning_module.pdf) [[earning\_module.pdf]](http://www.depedbataan.com/resources/9/k_to_12_bread_and_pastry_learning_module.pdf) **Please write your comments, questions and suggestion in a separate paper.** **Recall activity:** Before you start, may I know what you recall on the past lesson. Give/List different baked goods which uses different types of flour. Do the activity in a separate paper. (Bond paper or Intermediate paper) **SAMPLE ANSWER** **1. SPONGE CAKE --** All-purpose flour **-** Cake flour Quarter 1 ========= **Conversion and Measurement in Baking** **Performance Standards** - Basic Baking Measurement and Conversion. What do you already know? ========================= - Let us determine how much you already know about the basic baking measurement and conversion. Take this test. Pre-Test ======== **Directions:** Cut 5 pictures of how ancient people measures, label its name/how they would call it and how do they measure. Do the activity in a separate paper. (Bond paper or Intermediate paper) **Learning Outcome:** Baking Measurements and conversion What is this lesson all about? ============================== This lesson deals with determining on how to measure baking ingredients properly and its quick alternatives. What will you learn? ==================== At the end of the lesson, you should be able to: 4. familiar with measuring ingredients properly 5. identify the quick alternatives in measuring ingredients; and 6. be familiarize in which measuring tool should be used in measuring ingredients. **BAKING MEASUREMENT AND CONVERSION** **BASIC MEASURING UNIT** - **GRAMS --** is the basic unit of **Weight/Mass** - **LITER --** is the unit for **Volume** - **METER --** basic unit for **Length** - **DEGREE CELSIUS/FAHRENHEIT --** is the basic unit for temperature Measuring ingredients is one of the important things to pay attention in baking. Every ingredient should be measured accordingly for if not there are high tendency to fail. But there is time that we encounter difficulty in measurements mostly if the recipe is in grams but we only have measuring spoons, cups and glass. So below is the chart of measurements as your guide. **Things to remember in measuring ingredients** - Butter can be sliced into table spoon which is 1 bar of butter is equivalent to 16 TBSP. - Margarine and Brown sugar should be measure packed. - Measuring flour and granulated sugar should not be scooped by measuring tool it should be sifted first. It should not be packed or it will lessen the moisture/liquid you needed on your baked goods. And scrape the excess by using spatula or a leveled edge of a tool. - Pre-heating should be done first before putting your batter in your baking pan. **CAPACITY** ----------------------------------------------- ------------------- ---------------- ------------------ **1/5 teaspoon (tsp)** **1 mL** **1 mL** **1/5 tsp** **1 teaspoon** **5 mL** **5 mL** **1 tsp** **1 tablespoon (TBSP)** **15 mL** **15 mL** **1 TBSP** **1 fluid oz** **30 mL** **100 mL** **3.4 fluid oz** **1/5 cup** **47 mL** **240 mL** **1 cup** **1 cup** **237 mL** **1 Liter** **34 fluid oz** **2 cup (1 pint)** **437 mL** **4.2 cup** **4 cups (1 quart)** **.95 Liters** **2.1 pints** **4 quarts (1 gal.)** **3.8 Liters** **1.06 quarts** **.26 gallon** **QUICK ALTERNATIVE CUP TO GRAM CONVERSIONS** **BUTTER** **¼ CUP ©** **57 GRAMS (g)** **1/3 CUP** **76 GRAMS (g)** **½ CUP** **113 GRAMS (g)** **1 CUP** **227 GRAMS (g)** - Always check your temperature to avoid burning your baked product Liquids should be measured by using measuring glass and check in eye level. **TEMPERATURE EQUIVALENTS** ----------------------------- ------------- ---------------- ------------- ---------------- ------------- **FAHRENHEIT** **CELSIUS** **FAHRENHEIT** **CELSIUS** **FAHRENHEIT** **CELSIUS** **0** **-15°C** **225°F** **107°C** **375°F** **191°C** **32°F** **0°C** **250°F** **121°C** **400°F** **205°C** **40°F** **5°C** **275°F** **135°C** **425°F** **219°C** **140°F** **60°C** **300°F** **149°C** **450°F** **232°C** **165°F** **74°C** **325°F** **163°C** **475°F** **246°C** **200°F** **94°C** **350°F** **177°C** **500°F** **260°C** **212°F** **100°C** **375°F** **191°C** **525°F** **274°C** **ALL-PURPOSE FLOUR & CONFECTIONER SUGAR** **GRANULATED SUGAR** **PACKED BROWN SUGAR** -------------------------------------------- ---------------------- ------------------------ -------- ------- --------- ------- ------- ----------- 1/8 C (2TBSP) 16 g.563 oz 2 TBSP 25 g.89 oz ¼ C 55 g 1.9 oz ¼ C 32 g 1.13 oz ¼ C 50 g 1.78 oz 1/3 C 73 g 2.58 oz 1/3 C 43 g 1.5 oz 1/3 C 67 g 2.37 oz ½ C 110 g 3\. 88 oz ½ C 64 g 2.25 oz ½ C 100 g 3.55 oz 1 C 220 g 7.75 oz 2/3 C 85 g 3 oz 2/3 C 134 g 4.73 oz ¾ C 96 g 3.38 oz ¾ C 150 g 5.3 oz 1 C 128 g 4.5 oz 1 C 201 g 7.1 oz **How much have you learned?** **Post Test 1.1** **Direction:** Solve the simple fraction problems listed below. Do the activity in a separate paper (Bond paper or Intermediate paper) 1. ¼ C+ ¼ C= 2. ¼ C + ½ C= 3. ¾ C + ¼ C= 1. 1 TBSP + 1 TBSP= 2. 1/8 C + 2 TBSP= 3. 1 tsp + 1tsp + 1 tsp= 4. 1/8 C + 1/8 C= 5. 1/3 C + 1/3 C= 6. 2/3 C + 1/3 C= 7. 1 TBSP + 1 TBSP + 1 TBSP + 1 TBSP = **Please write your comments, questions and suggestion in a separate paper.** **Recall activity:** Before you start, may I know what you recall on the past lesson. Supply the answers needed on the questions below. Do the activity in a separate paper. (Bond paper or Intermediate paper) 1. List the basic unit of measurement and which matter does it measure. 2. Which of the ingredients should packed in measuring? 3. Which of the ingredients should be sift before measuring? 4. What is the easiest way to measure butter? 5. How many table spoon does 1 bar/1cup of butter has? Quarter 1 ========= **Preparing Pastry Products for Patisseries** **Performance Standards** - Prepare pastry product for patisseries. What do you already know? ========================= - Let us determine how much you already know about Preparing pastry products for patisseries. Take this test. Pre-Test ======== **Directions:** Cut 2 pictures of your favorite pastry, label its name and tell us why it became your favorite. Do the activity in a separate paper. (Bond paper or Intermediate paper) **Learning Outcome :** Prepare pastry product for patisseries What is this lesson all about? ============================== This lesson deals with determining on how to prepare pastry for patisseries. What will you learn? ==================== At the end of the lesson, you should be able to: 1. familiar with pie and cookies as pastry. 2. identify the pastry; and 3. perform making a pastry. **PREPARE PASTRY FOR PATISSERIES** **PASTRY -** is a **dough** of flour, water and shortening (solid fats, including butter) that may be savory or sweetened **PIE -** **2 types of pie crust:** - **Single pie crust -- a pie lined with single crust topped with fillings.** - **Double pie crust -- a pie lined with crust topped with fillings and covered with another crust.** **Basic Recipes for Pie Crust** ***Ingredients:*** **Single Pie Crust Double Pie Crust** **All-purpose flour 1C 2C** **Salt ½ tsp 1tsp** **Shortening ~1/3~ tsp ^2/3^ C** **Water (cold) 2 to 3 tsp 4 to 5 tsp** ***Procedure for Single Pie Crust:*** 1\. Measure un sifted flour. Combine with salt when sifting into the bowl. Measure lard kept at room temperature and add to the flour mixture. Use a pastry blender or cut using two knives to blend until the mixture looks like a coarse meal. 2\. Measure cold water and sprinkle over the flour mixture. Press dough together with a knife adding a few drops of water until dough holds together. 3\. Sprinkle a little flour on the kneading board and rolling pin. Place the dough on the board and form it into a ball with your hand. 4\. From the center, roll the dough to the edges. Be sure to keep an even thickness of the dough in all directions to produce a perfect t circle. Keep the dough an inch bigger than the pie plate. 5. Transfer the dough from the board to the pie plate using the rolling pin. Roll the dough around the rolling pin, then unroll over the pie plate carefully to prevent breaking the dough. Fit the dough well on the plate and prick it liberally with the tines of a fork. Bake in a preheated oven at 450**°F or 230°C for 12 to 15 minutes.** **Procedure for Double Pie Crust:** 1. Mix all the ingredients required for a double pie crust following the same procedure as the single crust. Divide the dough into two. Roll out first the lower crust and fit it carefully on a pie plate. Prick liberally and set aside. 2. Prepare the desired filling and place it over the prepared lower crust. Roll out the other half of the dough and place it over the lower crust to cover the filling. 3. Cut off the lower crust at pan edge. Cut the edge of the top crust ½ inch wider than the lower crust. Tuck the edge of the **top crust under the edge of the lower crust.** 4. **Crimp the edge of the crust with the tines of a fork or the tip of a teaspoon. The top of a double pie crust is gashed to let steam out. Bake double crust pies at 425°F or 218°C for 30 to 35 minutes if the filling is uncooked and 25 minutes if the filling is cooked. The pie crust is ready when it is flaky and becomes golden brown in color.** **Cookies -** are small, flat, sweet cakes baked in a variety of shapes and flavors. There are hard cookies and there are tender ones. **TYPES OF COOKIES** - **Drop cookies** -- This type of cookie requires simple technique and little imagination. - **Rolled cookies** -- This type of cookie especially designed to fit significant occasions like Valentine's Day, Easter, or Christmas. Specific forms and shapes that are appropriate for a particular occasion are made by using specially designed cutters to cut the rolled dough. - **Pressed or bagged cookies** -- It has more butter which makes the finished product richer in taste than the other types of cookies. - **Cookie bars** -- This type of cookie is cut into bars after baking. They are usually small and square in shape. - **Refrigerator cookies** -- This type is frozen and cut into desired shapes before baking. **THREE BASIC MIXING METHOD** - One stage Method - Creaming Method - Sponge Method **How much have you learned?** **Post Test 1.1** **Direction:** Look for pie/cookie recipe and try making it with any method of cooking possible which tool you have. And let your parent's/family member rate it using the rubrics below. ---------------------------------------- ---------------------------------------------------------------------------------------------------------------------------------------------------- --------------------- -- ----------------------- -- --------------------- -- -- **Standard Score Sheet for Pastry** (US Wheat Associates) Name of Recipe \_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_ Baker \_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_ Perfect Score Student's Score (3) Classmate's Score (2) Teacher's Score (1) [Outside Characteristics:] Shape: Even thinness all over; neat even edge 3 Size: Fits pan well 3 Color: Light golden brown with darker brown edge 3 Crust: Slightly blistered; rough; not smooth or leathery looking 3 [Inside Characteristics:] 3 Texture: Delicately crisp; flaky; not compact or soggy 3 Tenderness: Easily cut but not crumbly or tough 3 Flavor: Rich; delicate; no scorched fat or salty taste; does not overpower taste of filling 3 Score: (Maximum -- 21 points) 21 Comments: ---------------------------------------- ---------------------------------------------------------------------------------------------------------------------------------------------------- --------------------- -- ----------------------- -- --------------------- -- -- Note: You may watch the links below as guide/reference for methods of cooking that you might use. - (How to make banana cake using oven toaster) - (Murang chocolate cake l using turbo/convection oven or frying pan) - Or you can make your own oven **Please write your comments, questions and suggestion in a separate paper** **Recall activity:** Before you start, may I know what you recall on the past lesson. Supply the answers needed on the questions below. Do the activity in a separate paper. (Bond paper or Intermediate paper) 4. List the basic unit of measurement and which matter does it measure. 5. Which of the ingredients should packed in measuring? 6. Which of the ingredients should be sift before measuring? 7. What is the easiest way to measure butter? 8. How many table spoons does 1 bar/1cup of butter has? Quarter 1 ========= **Packaging Prepared Food Stuff** **Performance Standards** - Packaging Prepared Food Stuff What do you already know? ========================= - Let us determine how much you already know about Packaging. Take this test. Pre-Test ======== **Directions:** Paste 3 Packaging of random products that you/your family consume and describe everything about it. Do the activity in a separate paper. (Bond paper or Intermediate paper) **Learning Outcome:** Packaging Prepared Food Stuff What is this lesson all about? ============================== This lesson deals with determining on how to prepare pastry for patisseries. What will you learn? ==================== At the end of the lesson, you should be able to: 7. Identify packaging 3. **Perform safe packaging within food safety requirements and regulations; and** 4. **Select and use suitable packaging materials and methods for different food items,** **ENSURING SUITABLE PACKAGING, STORING AND** **TRANSPORTING OF FOOD** **Food Packaging has been defined by paine (1962) as the "art science and technology of preparing goods for transport and sale". More specifically, it is a way of making sure that a product reaches the end user in good condition at the least cost to the producer.** **REASONS FOR PACKAGING** - **CONSOLIDATION - to offer the product to the consumer consolidating it per pack/set for it is easier to ship, store and display it this way.** - **PROTECTION -- we need to protect the products from breaking, being tampered with, or from "going bad" because many products would go bad much earlier if it wasn't for the packaging. So we use the following to protect the products:** - **Bubble wrap, foam, plastic or Styrofoam** - **Perishable goods in shrink wrap, cans, etc.** - **Cotton and safety seal/ childproof cap for medicine containers** - **INFORMATION -- to convey information to the consumer because the law requires many pieces of information on labels and food packages.** - **Ingredients** - **Nutritional Information** - **Name and Address on manufacturer** - **Universal Product Code (UPC)** - **Net quality of the product (Net Weight)** - **Serving Size** - **How to Store product** - **Best-before date or Expiration date** - **Assembly/Cooking Instructions** - **Health warnings** - **BRAND IDENTIFICATION -- packaging helps the consumer to identify the product easily which stands out in the competition. So when you wanted package that stands out you would want it to be:** - **Colorful** - **eye catching** - **Product name prominent (somewhere in the label or the package itself)** - **SALES PROMOTION -- Packaging is another way to promote and advertise brand/event.** **EFFECTIVE PACKAGING** - **Creative and Unique** - **Appropriate Color and fonts** - **Easy to read labels** - **Use images** - **Relevant to product** - **Appropriate Language** - **Include Necessary and Legal Information** - **Easy to Access Product inside** - **Doesn't look Tampered** - **Simple** **PORTION CONTROL PRACTICES AND PRINCIPLES** **A package is expected to perform three major functions;** - **To contain -- During harvest at the farm site, packages could mean crates, baskets, boxes and the like to contain the farm produce in bulk.** - **To protect -- When rough handling of perishable foods is minimized, speed of deterioration slows down.** - **To help sell -- Some authorities say that more than 60% of the cost of its package. The package itself helps in product promotion. The more Attractive it is, the greater the chances it will be noticed.** **PROPERTIES TO CONSIDER ON DESIGNING PACKAGING MATERIAL** **Food is packed in terms of quality, shelf life, microbial condition and portion control. Spoilage of food is caused by poor packaging of food.** - **pH of food- it simply indicates the inverse amount of hydrogen ion available in the food system. This often times associated with acidity of food.** - **Moisture content -- this is related to the physical state of the food itself. Products with very high moisture could be those in liquid form, while those with very low free moisture could be dried or frozen.** - **Amount and nature of fat content -- chemical processes also accelerate breakdown of fats on food.** - **Enzyme system -- is a chemical process like fermentation and hydrolysis occur in high moisture food, especially in the presence of oxygen of ambient tropical temperature.** - **Initial Microbial load -- microorganisms thrive best in high moisture foods.** - **Terms -- there are many terminologies that manufacturers use on their packaging i.e. glucose, fructose, syrup, glycerin and etc. to substitute for sugar which makes consumers confuse on the ingredients stated on their packaging.** - **Rancidity -- considering the decomposition stage of the product is an essential in designing a packaging it should help to prolong the shelf life of the product by protecting them from bacteria's, fungus and other pathogens that may contribute from it to spoil easily. Even the chemical composition of the packaging material that may affect the product.** - **Hydrolysis -- Hydro = water and Lysis = break; an opposite reaction of dehydration which binds different monomers hydrogen and OH to form water and releases it (which is becomes polymer). In baked products dehydration is essential to eliminate excess water through dehydration in able for it to have structure.** - **Ambient -- all factors may affect product from "going bad" or onto the quality of the product should be considered from bacteria's onto with or without air to the temperature hot or cold that may cause to hydrolysis.** **A package can be classified according to its use as follows;** - **As a primary package** - **As a secondary package** - **As a tertiary package** **Requirements for packaging** - **It must be simple and expensive.** - **It must preferably be transparent and have glossy surfaces to attract consumer.** - **It must have control over transfer of moisture.** - **It must have control over transfer of other gases/vapors.** - **It must protect the food from crushing.** - **It must not contain any toxic constituents.** - **It must be able to withstand a wide temperature range in storage and use.** **Characteristics of different packaging material** **Flexible packaging** **How much have you learned?** **Post Test 1.1** **Direction:** Look for pie/cookie recipe and try making it with any method of cooking possible which tool you have. And let your parent's/family member rate it using the rubrics below. ---------------------------------------- ---------------------------------------------------------------------------------------------------------------------------------------------------- --------------------- -- ----------------------- -- --------------------- -- -- **Standard Score Sheet for Pastry** (US Wheat Associates) Name of Recipe \_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_ Baker \_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_ Perfect Score Student's Score (3) Classmate's Score (2) Teacher's Score (1) [Outside Characteristics:] Shape: Even thinness all over; neat even edge 3 Size: Fits pan well 3 Color: Light golden brown with darker brown edge 3 Crust: Slightly blistered; rough; not smooth or leathery looking 3 [Inside Characteristics:] 3 Texture: Delicately crisp; flaky; not compact or soggy 3 Tenderness: Easily cut but not crumbly or tough 3 Flavor: Rich; delicate; no scorched fat or salty taste; does not overpower taste of filling 3 Score: (Maximum -- 21 points) 21 Comments: ---------------------------------------- ---------------------------------------------------------------------------------------------------------------------------------------------------- --------------------- -- ----------------------- -- --------------------- -- -- Note: You may watch the links below as guide/reference for methods of cooking that you might use. References: =========== Learners Guide Cookery 9 K to 12 Basic Education Curriculum Technology and Livelihood Education Learning Module BREAD AND PASTRY PRODUCTION [[http://www.depedbataan.com/resources/9/k\_to\_12\_bread\_and\_pastry\_l]](http://www.depedbataan.com/resources/9/k_to_12_bread_and_pastry_learning_module.pdf) [[earning\_module.pdf]](http://www.depedbataan.com/resources/9/k_to_12_bread_and_pastry_learning_module.pdf) **Please write your comments, questions and suggestion in a separate paper.** **\ ** **ANSWER KEY** **LEARNING OUTCOME 1** **PRE-TEST.** 1. I 2. C 3. H 4. G 5. J 6. A 7. B 8. F 9. E 10. D **POST TEST 1.1** 1. Sifter 2. Large bowl 3. Whisk 4. Oven 5. Cooling Tray/ Tray 6. Measuring Cup 7. Measuring Spoon 8. Knife 9. Chopping board 10. Rubber Scraper/Spoon **POST TEST 1.2** 1. Preparation 2. Preparation 3. Baking Equipment 4. Mixing 5. Baking pans 6. Preparation 7. Measuring 8. Mixing 9. Mixing 10. Mixing 11. Preparation 12. Measuring 13. Cutting 14. Baking pans 15. Preparation **APPLICATION** 1. Whisk -- used to mix ingredients 2. Rubber Scraper -- used to scrape batter from the bowl 3. Bowl -- used as basin for the mixing ingredients 4. Baking pan -- used to mold pastries such as cakes 5. Electric Mixer -- used to rapidly mix ingredient specially whipping 6. Oven -- used for cooking/baking pastries **LEARNING OUTCOME 2** **PRE-TEST** 1. E 2. A 3. F 4. J 5. C 6. H 7. G 8. B 9. D 10. I **POST TEST 1.1** **PAN CAKE** 2 CUPS ALL PURPOSE FLOUR (APF) 2 EGGS ½ CUP BUTTER MILK ½ CUP SUGAR 1 TBSP BAKING POWDER ½ CUP WATER 1 tsp VANILLA ½CUP OIL/BUTTER Pinch of salt PROCEDURE 1. [MISE EN PLACE/ MEASURE] all the ingredients 2. In a bowl [SIFT] all the dry ingredients together 3. [DISSOLVE] the sugar into the water 4. [BEAT] the eggs together with the buttermilk 5. In a separate bowl [BLEND] all the liquid ingredients 6. [MIX] well the liquid and dry ingredients 7. [HEAT] the pan and [GREASE] it. 8. [POUR] a portion of [BATTER] into it, once you notice some bubbles onto the surface of the [BATTER] then [FLIP] it over 9. [COOL] it down then serve. **POST TEST 1.2** G F T C H O P G M H M A O N --- --- --- --- --- --- --- --- --- --- --- --- --- --- T R U H F E O O N F D H L B Z V I I M P R K Z W C C B A S K W L E A T C F W X A B T B N O L L R I I P E D M A T B E A T T C O R O L O X L E M A E R C S N P G L A Y E R I D U E T H I F D I L H K S S D D I Q P N G F H E O J S K V E T A R G J H E Y I U O V R W Q Z R Y P E A K J K T 1. to cook directly over heating element or hot coals. [MEAT AND VEGETABLES] 2. to cut into small pieces with a knife. [SOLID INGREDIENTS] 3. to divide into serving sizes. [BAKED PRODUCTS] 4. to coat or cover a cake. [CAKES] 5. to heat until it liquefies. [SUGAR OR BUTTER] 6. to place in the refrigerator to lower a food's temperature. [BUTTER] 7. a fork, wire whisk, or a beater is used to make a mixture smooth or light. [EGGS/CREAM] 8. **to mix dough with a pressing motion accompanied by folding and stretching. [BREAD] [DOUGH]** 9. to flatten a ball of dough with a rolling pin until it is of the desired thickness. Pie crust, cookies, any biscuits are usually rolled out. [COOKIE/BREAD DOUGH] 10. to remove ingredients from a bowl by usually repeated stroke of a rubber scraper. [BATTER] 11. Refers to the highest point. [EGG WHITES/CREAM] 12. rub against to cut into small shreds. [CHEESE] 13. a hole made in dry ingredients in which you pour liquid. [FLOUR] 14. to mix lightly by means of lightly throwing the ingredients upward. [VEGETABLES] 15. it is the number of frosted cakes assembled together. Series of layers covered with frost. [CAKE] 16. to rub, mash, or work shortening against the side of the bowl with back of the spoon until it is smooth and creamy. [BUTTER] 17. number of cake filled with buttercream/filling. [CAKE] 18. to make a shallow hole by using fork. [CRUST] 19. to shape or form. [COOKIES] 20. any mixture of flour, liquid, and other ingredients that is thick enough to hold its shape when dropped from spoon or rolled out. [LIQUID AND DRY INGREDIENTS] 1. E 2. G 3. A 4. B 5. J 6. D 7. C 8. I 9. H 10. F **POST TEST 1.1** **RECIPE \#1** **Recipe:** ***Ingredients:*** **2C All-purpose flour** **1tsp Salt** **2/3C Shortening** **4-5 tsp Water (cold)** **2 C slivered young coconut meat** **¾ C sugar** **½ C coconut water** **½ C evaporated milk** **Flavoring, if desired** ***Procedure:*** 1. **Prepare the pastry dough for a double crust pie.** 2. **Roll out the lower crust and fit into the pie plate.** 3. **Prick liberally and set aside.** 4. **Blend all the ingredients for the filling together.** 5. **Cook over low heat stirring constantly until thick.** 6. **Pour into the pastry lined pan. Top with the second crust.** 7. **Bake as directed for double pie crust.** **RECIPE \#2** **ANGEL CAKE RECIPE**  ***Ingredients:*** - 1 ½ c superfine granulated sugar - 1c cake flour - 10 whites of eggs - 2 tsp water or (1c. water and - 1c. lemon juice) - 1 tsp cream of tartar - ½ tsp vanilla - ½ tsp almond extract - ½ tsp salt ***Procedure:*** 1. Separate egg whites. 2. Sift sugar 3. Sift flour before measuring. Add salt and resift three times to incorporate air to lighten the cake. 4. Beat egg whites with water or juice until foamy. 5. Add cream of tartar and resume beating until stiff and shiny. 6. Beat in dry ingredients, adding 1 tsp at a time. Add vanilla almond extract. 7. Fold gently until sugar and flour are well-blended with the egg whites. (If overmixed, the cake will be heavy and if under mixed the grain will be coarse.) 8. Pour batter into an ungreased 9-inch tube pan and bake in a low to moderate temperature (300°- 375°F) for about an hour. **LEARNING OUTCOME 4** **PRE-TEST** **POST TEST 1.1** 1. **½ CUP** 2. **¾ CUP** 3. **1 CUP** 4. **2 TBSP OR 1/8 CUP** 5. **¼ CUP** 6. **1 TBSP** 7. **¼ CUP** 8. **2/3 CUP** 9. **1 CUP** 10. **4 TBSP OR ¼ CUP** **POST TEST 1.2** STUDENTS WOULD MAKE PASTRIES ON THEIR OWN  **LEARNING OUTCOME 5** **PRE-TEST**  Every detail is readable on their packaging, the color combination compliments each other and the durability of the packaging suits each product. All of then also includes nutritional facts which are important in every packaging as guide for the customers, address of the manufacturer and their contact number so if the customers have concern regarding the product could reach them. **POST TEST 1.1** STUDENTS WILL MAKE THEIR OWN COOKIES TOGETHER WITH A PACKAGING