Historical Background of Baking PDF

CHAPTER I HISTORICAL BACKGROUND History and the Baking Industry The Evolution of Baking Industry in the Philippines Basic Knowledge Sanitation and Safety Rules Baking Tools and Equ...

CHAPTER I HISTORICAL BACKGROUND History and the Baking Industry The Evolution of Baking Industry in the Philippines Basic Knowledge Sanitation and Safety Rules Baking Tools and Equipment Objectives: 1. Discuss the development of the baker & pastry chef professions; 2. Recognize the important contributions of Romans and other Ancient people in the development of baking & pastry art; 3. Appreciate the role of the professional pastry chefs & bakers today in the modern food service operation through the study of its history; 4. Discuss the development of more improved baking industry in the Philippines. Lesson Proper: Baking is as old as human existence. Since then, grains have dominated the human diet. Since grains were the most essential staple food in human diet pre-historic times. Baking is: The word baking means heat utilization in an oven to convert flour, water, yeast, sugar and such, into baked goods. Baking is a way of preparing food, usually in a closed oven, via the conduction process. Baking pastries is a little more complex, since all is measure to the exact amount needed no more or less. Cooking is much more different. Sometimes it is not measured just by eye or to the taste. History of Bread 1. Since the dawn man, grain has dominated the existence of man. 2. Discovery of wild grain seed and its plantation on the chosen climate and site, less dependence on hunting ability was practiced. 3. At first, man was satisfied of eating raw grain seeds. Next, he learned to grind the seeds between stones to make flours. 4. The Swiss Lake Dwellers learned how to mix flour and water into dough. 5. They poured the mixture on heated stones to bake it. It was flat, hard on the outside and soft in the inside. 6. The same means of baking bread prevailed through the civilization of the Babylonians, Chaldeans, Assyrians, and Egyptians. 7. Royal baker first discovered the first leavened or raised loaf of bread accidentally in Egypt around 5,000 B.E.C. History of Baking Early Centuries Because of the lack of cooking utensil, it is probable that one of the earliest grain preparations was made by toasting wild grains, pounding them to a meal between hallowed-stones, or mixing the coarse meal to a paste with water. Paste mixture was laid on a heated flat stone. Beginning of unleavened bread / flat-breads. Royal Egyptians A slice of grain left to stand for a period of time eventually collects wild yeasts and begins to ferment. This happened when a baker was frightened to lose his job due to forgotten dough. Beginning of leavened breads. Bakers learned to control yeast in accuracy. Ancient Greeks Ancient Greeks used enclosed ovens, heated by wood fires 500-600 Years BCE People took turns baking their bread in a large communal oven. Roman Empire Several centuries later the first mass production of breads was seen in ancient Rome. Baking profession started Many of the items the experienced bakers manufacture contain quantities of honey and oil (pastries). Inevitably Greek culture influenced the Roman Empire; the know-how in bakery has been transformed and truly flourished. Proof also arose during the fourth century A.D. from the association of the first pastry cook or "pastillarium" in the nomenclature of those times Collapse of the Roman Empire – disappear Middle Age Later part of the Middle Ages – reappear Baking and pastry chefs in France, form guilds in order to protect and promote their art. (organization) America 1492 Revolution has ignited in pastry making Sugar and cocoa were available, brought in from the New World for the first time Up until this time, the only significant sweetener is honey. Many new recipes were developed. Baking industry arrived with the Jamestown Colonist. French Revolution 1789 bread bakers and pastry chefs, who had been servants of royalty, to start independent businesses The French make several pastry doughs They were the makers of Puff Pastry which is flour and water dough that has butter in between every layer. Many of the pastries that we still enjoy were developed first in the 19 th century. Marie Antoine Careme (1784-1833) Most famous chef from Paris. His impressive sugar and pastry constructions gained him great fame He has promoted cook and pastry chef workers to prestigious careers Le Patisserie Royal, Careme’s book, was one of the first systematic explanations of the pastry chef’s art. 17th and 18th Centuries There was a definite split between bread bakers and pastry makers. First, the controlled use of yeast made bread baking a profession unto itself. Second, pastry and bread making usually required different oven temperatures. Modern Time Advances in technology Sophisticated ovens and some bakery equipment and gadgets. Trends change rapidly to cope with increasing demand of time. Baking enthusiasts devote their time to uplift and refine their craft. THE EVOLUTION OF BAKING INDUSTRY IN THE PHILIPPINES Early 17TH Century Wheat arrived Spanish missionaries introduced the cultivation of wheat intended for making Eucharistic hosts. Baked flattened bread. Time of the Chinese Traders Wheat consumption was evident. Baking technology was primordial. Later, wheat was grown in the Philippines but the plantation did not prosper. American Occupation Philippines was importing flour from the United States. Importation continued until 1958 when the first Philippine flour mill began its operation. Monopolized the wheat market. Early 1960s Quality of baked products was not conducive to increase consumption due to the outmoded pastry arts technique. Today Progress of the baking industry provides job opportunities for Filipinos and helps the Philippine economy. BASIC KNOWLEDGE: SAFETY AND SANITATION Objectives: 1. Identify Sanitation and safety rules; 2. Maintain Good Grooming and Working Habits; 3. Perform hand washing, basic kitchen habits, and safety precautions while cooking; and 4. Apply safety awareness and food sanitation. Lesson Proper: Food hazards Preventing foodborne illness is one of the most critical challenges facing every food service worker. To prevent illness, a food worker must begin by recognizing and understanding the sources of foodborne disease. Three Types of Food Hazards 1. Biological Hazards – include bacteria, viruses, parasites, and fungi. 2. Chemical Hazards – toxic substances that may occur naturally or may be added during the processing of food. 3. Physical Hazards – hard or soft foreign objects in food that can cause illness and injury. A. Preparing Oneself to Start 1. Always wash your hands with soap before working. 2. Wear a clean and pressed chef uniform. 3. Wear hairnet to cover the hair and prevent strands from falling. 4. Always keep fingernails short and clean; no nail polish. 5. No use of jewelry while working in the pastry kitchen. B. Always Keep the Food Clean 1. Avoid handling food when your hands are wounded or infected. 2. Do not sneeze or cough inside the pastry kitchen. 3. Discard any food fallen that touched any unclean surface. 4. Use a personal spoon or fork for food tasting. 5. Minimize hand contact with the food ingredients. 6. Immediately segregate all waste materials and put them into the designated trash cans. 7. Do not store food ingredients under a possible point of contamination. 8. Check utensils and ingredients for foreign objects during food preparation. 9. Keep all containers for ingredients tightly covered to prevent the entry of insects. 10. Clean ingredients container every time it gets empty or at least once in every three weeks. C. Tools and Utensils Must be Clean 1. Wash baking tools immediately after use to ensure an easier job. 2. Sanitize the utensils as much as possible. 3. Use a dry clean towel to wash utensils. 4. Always store baking tools clean, dry, and in good condition. 5. Arrange pans and others upside down when storing them. 6. Clean and dry wire whip and mixing bowl before storage. D. Keep the Pastry Kitchen Clean 1. Do not comb hair or apply makeup while doing the task. 2. Do not leave your personal belongings in the working area. 3. Do not sit on the equipment and working table. 4. Avoid chewing and eating inside the pastry kitchen. 5. After utensils and baking pans are washed, scrub the sink all over with soap and sanitized solution. E. Washing Pots and Pans Properly 1. Soak soiled pans and utensils immediately after use. Hot water helps soften the grease. 2. Use a plastic brush or scotch pad to remove burned food. 3. Scrub the baking pan well enough and rinse in hot water. 4. Dry off the baking pan to avoid watermarks.  5. Store baking pans upside down in clean shelves. F. Fall prevention practices 1. If you spill anything wipe it out. 2. If you drop anything pick it up. 3. Keep the floor clean and dry. 4. Always watch your step. 5. Walk, do not run. 6. Remove all aisle obstruction. G. Burn prevention 1. Wear your chef's uniform properly. 2. Warn people about the hot oven. 3. Always assume the baking pan is hot; use an oven mitt. 4. Use a wooden paddle to get out the baking pan. H. Fire prevention 1. Keep a supply of salt or baking soda handy to put out a small fire. 2. Know where fire extinguishers are located. 3. Be sure to fire off the oven after use. 4. Report defective ovens immediately. BAKING TOOLS AND EQUIPMENT Objectives: 1. Classify baking tools and equipment; 2. Describe the use and purpose of baking tools and equipment; 3. Perform proper use and handling of baking tools and equipment; and 4. Apply proper care and maintenance for baking tools and equipment. Lesson Proper: 1. Rolling Pin – cylinder used to roll out the dough, it can be made of wood, marble, or thermoplastic. 2. Wire whisk/whip – tool with stainless wires which are looped and gathered at the handle and used for whipping the ingredients to blend well. 3. Wooden spoon – paddle shape spoon made from light wood. It is used for mixing as it does not conduct heat and discolor mixtures through prolonged stirring. 4. Springform pan – baking pan with detachable bottom for easy removal of the baked product, be it around or a rectangular shape. 5. Tart pan – pan with fluted sloping sides and hole at the bottom for taking away the baked tart easily. 6. Wire/cake rack – cooling rack with criss-crossed heavy wires used to allow baked item to cool faster since most of the baked products need a cooling down period. 7. Cookie scooper - small ice cream scooper that has a spring action for quick releases of cookie dough in equal portions. 8. Steel Spatula – palette knife with a long narrow steel use to iced and decorated cakes. It has many other uses and they come in different sizes too. 9. Angular Spatula – elongated offset spatula is a flexible tool used for easier icing the side of the cake. It has an angled blade and narrow width that ideally suits for frosting. 10. Cake Comb – an icing comb in triangular shape with a saw-toothed edge for texturing icing used to decorate cake surface. 11. Dough Scraper – also known as the bench scraper is a rectangular piece of wood used to cut or divide dough into small sizes. Stainless and plastic materials are also available. 12. Hand Mixer –a kitchen gadget that is used electronically operated to remove lumps and blend mixture thoroughly. 13. Rubber Scraper – pliable rubber used for scraping out the batter content of a mixing bowl. Sometimes it is called rubber spatula. 14. Drum Sieve – stainless steel with fine screen in a round frame used for sitting dry ingredients. 15. Strainer – long handle bowl shaped with a fine screen that used to sift baking ingredients. 16. Cake tester – skewer like stainless steel wire used to test doneness by inserting it in the cake butter when it comes out clean, then the product is baked enough. 17. Ramekin – round ceramic dish usually used in cooking flans, brulees, and souffles. Sometimes it is called souffle dish. 18. Cake server – wide triangular stainless steel with handle for pulling out the piece of cake easily. 19. Cake leveler – cake saw with serrated blade that slices the cakes into layers by putting filling inside and makes the layers uniformly divided. 20. Bake-even Strip – innovative way to bake moist cake. Put the damped band strip wrapped around the pan before baking to avoid burnt sides. 21. Candy Thermometer – instrument that registers temperature and that indicates the stages of cooking sugar. 22. Cookie Sheet – baking sheet is a metal flat tray used in baking cookies and other products. 23. Heavy Duty Electric Mixer – workhorse appliance in the pastry kitchen. It consists of mixing bowl and tree attachments: paddle, balloon whip, and dough hook which can be used in different speeds. 24. Double Boiler – set of sauce pan placed one on top of the other. The bottom pan is half-filled with water while the mixture to be cooked is placed on the top of the pan. 25. Bread Knife – knife with serrated blade used to cut bread or cake in order to have a smooth surface without deforming and crumbling effect. 26. Oven Thermometer – used to measure oven temperature accurately that is called upon in the recipe of the particular baked products. 27. Pastry Brush – nylon bristle used to brush melted butter, egg wash, and glaze into the baked products. 28. Cake Rotator – revolving cake stand or turn table use to hold cake for easy frosting and decorating as it rolls in full circle. 29. Pastry Bag – icing bag made of flexible polycetin cloth and has a triangular shape with a hole at the tip for placement of pastry tip. There is also disposable plastic piping bags or paper cones that can be used for small amounts of icing. 30. Pastry Tip – stainless icing tube attached in pastry bag to pipe out different icing designs and to create an eye appealing cake. 31. Pastry Cloth – canvas cloth that promotes even rolling without sticking the pastry dough. Muslin cloth can also be used. 32. Grater – tool which is essential for grating citrus zests, chocolates, cheese and other ingredients. 33. Mixing Bowl – used for mixing ingredients that comes in different sizes. 34. Pastry Blender – hand tool with rounded steel cutters on the bottom. It is used to incorporate shortening into flour in making pie crust. 35. Measuring Spoon – set of spoon used to measure small amount of baking ingredients. 36. Measuring Cup – set of cups used in measuring dry ingredients and comes in stainless, aluminum, or plastic materials. 37. Measuring Cup for Liquid – glass or plastic measuring cup which resemble a small pitcher used in measuring liquid ingredients. 38. Weighing Scale – kitchen weighing device that gives accurate measurement or ingredients to prevent baking miseries. Digital weighing scale is the best to use. 39. Round Pan – circle shape baking tin with different diameter and height used for all types of cakes. 40. Rectangular Pan – baking tin with different sizes to choose from, this is used for baking and roasting. 41. Tube Pan – tall round tin with tube at the middle, with removable bottom part. This is used for angel food cake or chiffon cake. 42. Jelly Roll Pan – shallow rectangular pan made of metal that is used for roll cakes. 43. Square Pan - used for all types of batter mixture which comes in different sizes to fit your needs. 44. Pie Plate – round tin with slanted side that is used for all types of pies. Some are made from oven proof glass. 45. Cookie Cutter – metal or plastic with different shapes and sizes used to cut cookies and biscuits dough to make fancy design. 46. Bundt Pan – tube pan with a scalloped shape side, and look like gelatin molder. 47. Rotary Peeler – a vegetable peeler which makes chocolate shavings or chocolate curls used to decorate cakes. 48. Muffin Pan – aluminum pan with 6 or 12 holes per pan, used for muffins, cupcakes and tartlets. 49. Loaf Pan – small rectangular pan used for quick breads and fruit cakes which comes in different sizes. 50. Pastry Wheel – cutting device used to divide the dough into strips or used as a pizza cutter. 51. Dough Brush – made of natural bristle used to remove the excess flour dusted in the dough. 52. Kitchen Timer – alarm gadget used to remind the baker if the product is already done through time setting. 53. Oven Mitt – heat proof gloves with an elbow length to protect hands from burnt when getting hot pans from the oven. 54. Baker’s Peel – wooden paddle like tool with flat handle and used to remove breads and pizza inside the deck oven. 55. Blender – electronic gadget used to blend food items like fruits, vegetables, potatoes, to make a puree consistency.  CHAPTER II BAKING INFORMATION Baking Terminologies Working with Conversion Recipe Costing Baking Ingredients Baking Principles and Process BAKING TERMINOLOGIES Objectives: 1. Identify different baking terminologies; 2. Describe baking terminologies; and 3. Apply baking terminologies during the kitchen laboratory. Definition of Terms: 1. Age – to keep the food with alcoholic ingredients at a given time to make it more flavorful. 2. Alternately Add – to add a little bit of dry ingredients in the batter then a little of the liquid ingredients before beating, repeat the process until mixture becomes smooth. 3. Baine Marie – to place the baking pan in a bigger pan half filled with water and submerge it then bake, so that it will cook gently without drying the product because steam moderates the temperatures. 4. Bake – to cook inside an oven or any oven type appliances. 5. Blend – to combine two ingredients, or more until having a homogeneous mixture. 6. Blind Baking – to pre-bake the pie crust without filling, putting ceramic weight or baking beans on top in order to keep it in shape and to avoid blistering. 7. Coat the Back of the Spoon – to cook the mixture thick enough to coat the back of the spoon consistency. 8. Cream – to blend sugar and shortening until smooth and fluffy, using an electric mixer can shorten the time and make it easier to do the task. 9. Cut-in – to distribute shortening in flour particles until pea-size crumbs are obtained. This may be done using a pastry blender, tines of forks or two knives. Rub-in by the use of hands and pulse-in by using a food processor. 10. Docking – to prick on unbaked pie crust using a fork before baking, so that the steam will escape and prevent ballooning. 11. Double Panning – to bake with an underlining baking sheet or using a double baking sheet to keep away from burnt products. 12. Dredge – to coat the surface of the food with dry ingredients like flour, nuts, and grated coconut or chocolates. 13. Flush Heat – to put a tin of water inside the oven while preheating, when water boils the steam circulates. This technique used to regulate oven temperature. 14. Flute – to crimp the edge of the pie crust and make decorative design. 15. Foaming – to aerate egg whites rapidly to incorporate air cells and to form texture. 16. Fold-in – to mix egg yolk mixture to egg white mixture, using rubber scraper cut- down at the center of the bowl, then go through the bottom and up to the surface while frequently turning the bowl. 17. Glace – to coat with icing like sugar glaze. 18. Glaze – to cover with thin sugar syrup to make the surface shiny. 19. Grease – to brush the baking pan with shortening to prevent finished product from sticking. 20. Grease and Flour – to brush the baking pan with shortening before dusting it with flour, shake-off and discard the excess flour.  21. Grease and Line – to brush the baking pan with shortening before it is lined with wax paper for easy removal of baked cake. 22. Knead – to work the dough by hands with pressing and stretching motion in order to develop the gluten formation and to make it pliable and elastic. 23. Let-rise – to allow fermentation and leavened yeast dough until double in bulk. 24. Make a Well – to make a hole at the center of the dry ingredients. 25. Melt – to dissolve butter, marganize or chocolate by means of heat using a double boiler. 26. Misting – to spray the bread, coating with water before baking to form crisp crust. 27. Mix – to combine ingredients in any way that affects a distribution. 28. Oven Spring – to rapidly accelerate the size of yeast bread in the first five minutes inside the oven. This is due to the formation and expansion of trapped air pockets caused by extreme heat. 29. Par-bake – to bake partially or half bake. 30. Pipe out – to squeeze out or bagged out the mixture from the pastry bag. 31. Pre-bake – to bake a pie crust without filling. 32. Preheat – to fire in the oven prior in baking to prepare the required heat. 33. Punch down – to flatten leavened dough using the hand to break down large air pockets and releases excess gas and alcoholic aroma. 34. Scald – to heat near to the boiling point. 35. Score – to cut or slash with a sharp knife the top of bread to allow expansion and create design. 36. Sheet out – to place the dough in the baking pan. 37. Stir-in – to put other ingredients to the first mixture. 38. Until done – to test if the cake is already baked, when a cake tester or a skewer is inserted at the center and comes out clean. 39. Window test – to check the dough if the gluten is already developed. 40. Whip – to beat rapidly and aerate due to incorporation of air cells as in whipping eggs whites to make meringue. WORKING WITH CONVERSIONS Objectives: 1. Identify Formula, Conversion and Baker’s Percentage; 2. Execute Proper Measuring of Ingredients; 3. Perform computation and conversion of baking ingredients prior to cooking; and 4. Apply proper techniques in measuring ingredients. FORMULA, CONVERSIONS AND BAKER'S PERCENTAGE Yields are the amount produced by a formula expressed in total weight, volume or number of units. Weight. It refers to the density of a substance or its heaviness. These are expressed in terms of grams, ounces, pounds, kilograms and tons. Volume. Refers to the space occupied by a substance. This is mathematically expressed in terms such as fluid ounces, quarts, gallons, teaspoons, cups, liters. Count. It refers to the number of individual items. Bakers. It generally talks about formulas rather than recipes. Formula. It is a standard form term used throughout the industry for a bakeshop recipe. Formulas rely only on weighing to ensure accurate measuring of ingredients. ✔ Measurement by weight is more accurate. ✔ Bakers' term for weighing is scaling. Basic Unit: Gram – Weight Liter – Volume Meter – Length Celsius – Basic unit of Temperature  BASIC MEASUREMENT CONVERSION TABLE T or tbsp. Tablespoon t or tsp. Teaspoon c Cup pt Pint qt Quart L Liter oz. Ounce g Grams G Gallon lb Pound kg Kilogram C Celcius F Fahrenheit Equivalent for One Unit and Fraction of Unit TABLESPOON CUP 1 Tablespoon 3 teaspoon 1 Cup 16 Tablespoon 7/8 Tablespoon 2 ½ teaspoon 7/8 Cup 14 Tablespoon ¾ Tablespoon 2 ¼ teaspoon ¾ Cup 12 Tablespoon 2/3 Tablespoon 2 teaspoon 2/3 Cup 10 2/3 Tablespoon 5/8 Tablespoon 1 7/8 teaspoon 5/8 Cup 10 Tablespoon ½ Tablespoon 1 ½ teaspoon ½ Cup 8 Tablespoon 3/8 Tablespoon 1 1/8 teaspoon 3/8 Cup 6 Tablespoon 1/3 Tablespoon 1 teaspoon 1/3 Cup 5 1/3 Tablespoon ¼ Tablespoon ¾ teaspoon ¼ Cup 4 Tablespoon 1/8 Cup 2 Tablespoon 1/16 Cup 1 Tablespoon PINT QUART 1 pt 2C 1 qt 2 pt 7/8 pt 1¾C 7/8 qt 3½C ¾ pt 1½C ¾ qt 3C 2/3 pt 1 1/3 C 2/3 qt 2 2/3 C 5/8 pt 1¼C 5/8 qt 2½C ½ pt 1C ½ qt 1C 3/8 pt ¾C 3/8 qt 1½C 1/3 pt 2/3 C 1/3 qt 1 1/3 C ¼ pt ½C ¼ qt 1C 1/8 pt ¼C 1/8 qt ½C 1/16 pt 2T 1/16 qt ¼C GALLON POUND 1 gal 4 qt 1 lb 16 oz 7/8 gal 3 ½ qt 7/8 lb 14 oz ¾ gal 3 qt ¾ lb 12 oz 2/3 gal 10 2/3 qt 2/3 lb 10 2/3 oz 5/8 gal 5 qt 5/8 lb 10 oz ½ gal 2 qt ½ lb 8 oz 3/8 gal 3 qt 3/8 lb 6 oz 1/3 gal 5 1/3 qt 1/3 lb 5 1/3 oz ¼ gal 1 qt ¼ lb 4 oz 1/8 gal 1 pt 1/8 lb 2 oz 1/16 gal 1C 1/16 lb 1 oz BAKER'S PERCENTAGES ⮚ Show how much of ingredient is used as a percentage of the amount of flour used. Total Wgt. Of the Ingredients Total Wgt. Of the Flour x 100% = % of ingredients ⮚ FLOUR is always 100% ⮚ If two kinds of flour is used, their total is 100% Formula Yields Ex. A formula needs 20 percent of sugar and you use 10 pounds of flour. How much sugar do you need? 20% = 0.20 10 lbs. x 0.20 = 2lbs. sugar OVEN TEMPERATURE Temperature ˚F Term Temperature ˚C 250-275 Very slow 120-135 300-325 Slow 150-165 350-375 Moderate 180-195 400-425 Hot 200-215 450-475 Very hot 230-245 500-525 Extremely hot 260-275 CONVERSION OF OVEN TEMPERATURE Fahrenheit - Celsius, Celsius - Fahrenheit, subtract 32 then multiply by multiply by 5/9 then add 32. 5/9. Example : Convert 150 ˚C to Example : Convert 140 ˚F to Fahrenheit Celsius 105 x 9 = 270 140 – 32 = 108 5 270 + 32 = 302 ˚F 108 x 5 = 60˚C 9 MEASUREMENT OF EQUIVALENCE Measurement Abbreviation Equivalent Teaspoon tsp/t 5 ml or 5g Tablespoon tbsp/T 3 tsp or 15g Gill Gi ½ C or 125g Cup C 16tbpe s aw Pint Pt 2C Quart Qt 2pt or 4C Gallon Gal. 16C or 4qt Milliliter MI 1g  Liter L 1000ml Fluid ounce fl oz 2 tbsp Gram G 1ml Ounce Oz 28.50 g Pound Lb 454 or 16 oz Kilogram Kg 10000g or 2.2lb Note: Abbreviations are always in singular form regardless of whether the items is singular or Plural WEIGHT AND MEASUREMENT: 3 tsp. 1 tbsp. 4 tbsp. ¼ cup 5 tbsp. – 1tsp. 1/3 cup 8 tbsp. ½ cup 16 tbsp. 1 cup 2 cups 1 pint 4 cups 1 quart = 2 pints 2 quarts ½ gallon = 8 cups 1 ounce 28 grams = 8 cups 8 ounce 1 cup EGG MATH: 5 whole eggs 1 cup 12 egg yolks 1 cup 8 egg white 1 cup BUTTER OR MAGARINE: 1 pound 2 cups ½ pound 1 bar 1 stick 1 tbsp. 250 g. whipping cream 1 cup 1 cup sifted cake flour 1 cup – 2tbsp. sifted cake flour 1 cup whole milk ½ cup evaporated milk – ½ c. water MEASURING INGREDIENTS Acquiring an ample knowledge about oven temperature is crucial in baking. Something in learning the details in exact measurement of ingredients is equally important in achieving successful finished products. I. Dry Ingredients A. Flour and Sugar 1. Spoon ingredients into a measuring cup until it is overflowed. 2. Do not pack the ingredients inside the measuring cup. 3. Level off mound ingredients with steel spatula levelling with the top edge of the measuring cup. B. Brown Sugar 1. Spoon brown sugar into a measuring cup, pack it down slightly with the back of the spoon. 2. Overflow it, and then level off with steel spatula. 3. It should hold the shape of the cup when putting it into a mixing bowl. C. Baking Powder, Baking Soda, Salt and Spices 1. Use measuring spoons to quantify small amounts of dry ingredients. 2. Immerse the measuring spoon into the ingredient container and carry it up fully loaded. II. Liquid Ingredients A. Water, Juice, Milk, Oil 1. Place the cup of the liquid ingredients 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. 3. Gently pour over the liquid ingredient into the cup until it reaches the mark for the specified quantity. B. Honey, Maple, Molasses 1. Pour the syrup into a spoon or cup to measure the desired amount. C. Extracts, Food Colors, Flavors 1. Use a measuring spoon to quantify small amounts of liquid ingredients. 2. Gently pour the ingredients into the correct spoon until it is filled. III. Measuring Fats A. Butter and Shortening 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 a dry measuring cup, packed it up to ensure that there is no air space. RECIPE COSTING A process or activity that determines the amount of resources needed in the form of money, to produce a particular amount of product (yield) or specific amount of serving portions. The recipe cost represents the amount of money spent on ingredients to produce the product using a set standard. 1. Total Recipe Cost- this represents the total cost of all the ingredients needed in producing the recipe yield. 2. Extension Cost- this is the total cost of each individual ingredient of the recipe based on prevailing market prices and supplier’s quotations. 3. Unit Cost or Cost per Portion- this represents the cost of one serving portion of a particular item to prepare. Why do we need to cost a recipe? Recipe costing is a powerful planning and controlling tool in quantity and institutional food production. It facilitates the different activities explained below. 1. Budgeting- knowing the amount of money required to prepare a dish, operations can determine in advance its needed fund and plan for them. Recipe costing provides the basis for determination of potential food cost, a necessary element in determining eventually the potential profit of operations. 2. Control- the cost obtained using a recipe costing represents potential cost that would be incurred if production follows set standards. A big difference between the costs as determined by recipe costing and the actual cost incurred can be a sign that production may not be following established standard operating procedures. Recipe costing provides a means of comparing actual cost and ideal or expected cost. 3. Determination of selling price- cost is still one of the primary basis for pricing. It is important to determine the unit cost or cost per portion in order to set the price of an item or a serving portion. 4. Maintaining profitability- costs are deductions from revenue and therefore decreases profit levels which is why it is essential to watch them closely. The higher the food cost, the lower the ability to produce profit. The goal of production would be to try to minimize expenses in order to maximize profit. This can be done by ensuring the actual cost of producing a recipe costing. What are the requisites to recipe costing? 1. Standard Recipe - only a recipe that has been tried and tested can be cost. 2. Price list- shows the current market price or price quotations for the ingredients needed. The current market list, grocery list and purchase orders are used as the source for this list. The price is important to remember that the list has to be updated regularly as price fluctuations are common in the market. 3. Recipe Cost Worksheet- is a tool to record the cost of a certain recipe and thus aid in calculating the total cost of s standardized recipe. It is a tabular worksheet that aims to organize and make the costing easier to accomplish. Recipe Cost Worksheet File Number : _______________________ Recipe Name : _______________________ Yield : _______________________ Cost Date : _______________________ 1 2 3 4 5 6 Ingredients Quantity Quantity Purchase Cost Unit Extension (AP) (EP) Price AP Cost Total Recipe Cost 7 Cost per Portion/ Unit Cost 8 THE RECIPE COSTING PROCESS Steps to Recipe Costing: 1. Plug in standardized recipe data- from the recipe card, transfer the recipe file no., recipe name, yield and portion size, ingredients (column 1), and ingredient and quantity. Write all quantities in EP column first, since standardized recipes usually indicate cleaned, peeled and cut form and thus mean EP weight. Indicate the date when the recipe was cost. 2. Determine AP quantity- If an ingredient does not have any loss during preparation like oil or butter and the EP quantity is simply the same as the AP quantity then the AP quantity must be calculated by adding back the processing loss. 3. Plug in Price List Data- from the price list based on the most current market list, grocery list, purchase order and price quotations, get the market price of the individual ingredients. 4. Compute unit price of ingredients- this is done by converting the total purchase price to single unit prices. Be sure the unit price has been converted to the same unit of measure as the ingredient quantity. Round off answers to the nearest three decimal places. 5. Compute for Extension Cost- to compute for the extension cost, multiply AP with Unit Price (AP). Write the result in Extension Cost Column. 6. Compute for Total Cost- to get the total cost, add all of the extension cost together. When the result across the Total recipe cost.  7. Compute for Cost per Portion- Divide the total cost of preparation by yield or number of portions to get the Unit Cost or Cost per portion/serving. Round it off to two decimal places. Unit Cost = Total Recipe Cost Yield or no. of portions Note: It is also usual in recipe costing to add 2 % to the total ingredient cost to pay for salt, pepper, other seasoning, pan greasing and so on whenever they are not indicated in the recipe. Example: Ingredient : Oil Recipe quantity : 45 ml Purchase price : 154.75 per liter container The unit price of oil can be calculated by dividing the purchase price of 154. price of 154.75 by 1000 ml per liter. Unit Price = P 154.75 1000 ml per liter = P 0. 155 per ml STANDARDIZED RECIPE FORM WITH COSTING Recipe Name Recipe Yield Portion Size Product Cooking Time Qualification INGREDIENTS QUANTITY UNIT METHODS/PROCEDURE TOTAL COST COS S PER ITEM T  Garnish or Condiments Total Cost Cost Per Serving Buffer Margin Cost Per Serving(Plus Buffer Margin) Food Cost Percentage Utensils and Equipment Mark-Up Factor Selling Price Prepared By Date Evaluated By ESSENTIAL BAKING INGREDIENTS FLOUR Is a powdery product made from milled grains like wheat, rye, barley, corn, and rice. Among these wheat is the principal source of flour which is widely used in the bake shop. Wheat flour has certain properties when mixed in water the protein will form an elastic strand which holds gases when kneaded. TYPES OF WHEAT FLOUR 1. Hard Wheat – it has a granular texture that separates when rubbed between fingers. It has higher protein content than soft wheat and it is therefore more suitable for bread making. 2. Soft Wheat – it is soft, talcum-like powder that stays lumpy when pressed between fingers. It is suitable for cakes, muffins, and quick breads. PROPERTIES OF FLOUR Color – the darker white color of the flour, the stronger it is. Pure white represents weak flour which means low-gluten content. Strength- the capacity of the flour hold air cell which is responsible for the volume of baked products. High gluten flour is more capable to retain gas. Tolerance – the ability of the flour to undergo kneading and other baking procedures but still good results prevail. High gluten flour has greater tolerance than the low gluten flour. Absorption Capacity – the porosity of the flour depending upon its quality and protein content. The more protein is present the more water can absorb. Texture – the weak flour has soft and smooth texture while strong flour has coarser granules. Cohesiveness – the ability to hold it shapes when pressed by hand because the granules stick together. Weak flour tends to retain lumpy. Weight – the strong flour absorbs more moisture and is heavier and so the weak flour is lighter. MARKET FORMS OF FLOUR Wheat Flour – is obtained from milling the whole wheat kernel including the bran and germ. Bread made of wheat flour contains more fiber and heavier than the usual white bread. Pastry Flour – is also a weak flour but slightly stronger than cake flour with in 7-8% of protein content. In layman’s term it is called third class flour and best for pie dough, pastries, cookies, and biscuits. Bread Flour – it has coarser texture and if squeezed into a lump it breaks away immediately. This is called first class flour in the market. Creamy white color and has more protein content for about 11-14%. All- purpose Flour (APF) – it is formulated to be slightly weaker than bread flour. This is a blend of and hard wheat created to be single flour that contains 9-10% protein. A universal flour almost used in all baking and cooking purposes. 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. Self-rising Flour – it is enriched flour to which baking powder and salt had been added and uniformly blended. Note: approximate protein content percentage may vary depending upon the brand name of the flour. Just refer to the label of the packaging of the purchased flour. LIQUID Liquid could be in the form of plain water, milk, or fruit juice. The most important function disperse proteins for gluten development. Liquid binds ingredients together. Uses of Liquid 1.To act as solvent to dry ingredients. 2. To activate yeast. 3. To hydrate flour granules. 4. To help the dough rise. 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 flavour and aroma in any baked products. 3. Milk – it contributes to the texture, flavours, crust, color, and nutritive of any baked products. CATEGORIES OF MILK PRODUCTS Kind Description Water Fat Milk (%) (5%) Solids (%) Fresh Milk pure cow’s milk 88 3.50 8.50 Whole Milk contains milk solid, butter fat and 88 3.50 8.50 water Skim Milk non fat milk 91 *trace 9 Creams with different fat contents *trace *trace *trace Cream Cheese unripened cheese that is soft and *trace *trace *trace creamy with sour flavor Buttermilk cultured skim milk *trace *trace *trace  Evaporated whole milk about 60% of water 72 8 20 Milk removed Condensed like evaporated milk but has 40% 31 8 20 Milk of additional in sugar Dried Milk whole milk in powder form 1.50 27.50 71 *indication *condensed milk also contains 41% sugar (sucrose) SUGAR Sucrose is the chemical name of sugar and it is a substance called carbohydrates, either simple sugar (monosaccharide) or complex sugar ( disaccharides). It is derived from sugar cane and sugar beets. PURPOSE OF SUGAR IN BAKING 1. to sweetened baked products 2. to provide moist and tender texture of baked products. 3. to give crust color in the baked products 4. to prolong shelf life of the baked products 5. to act as yeast’s food to leaven the baked products MARKET FORM OF SUGAR Granulated Sugar - it is the table sugar that is commonly used in almost in all types of sweetening function in the foods. Caster Sugar – it is utra-fine sugar granules for fast dilution. Used in making icing because it can produce uniform texture and can hold higher quantities of fats. Confectioner Sugar – it is known as icing sugar or powdered sugar. Talcum like powder in which cornstarch is added to prevent lumps or caking. Brown Sugar – consist of caramel, molasses and other impurities, which gives distinct flavor. Washed Sugar – unwhitened crystal, which is one step needed to complete refining process. This is called segunda in layman’s term. Muscovado – is a raw sugar called Demerara or turbinado, which like a brown sugar but darker in color and has sticky texture because of its molasses content. KINDS OF SYRUP Corn Syrup – is half the sweetness of granulated sugar and makes the brownies and other baked products chewy. Made from starch of corn and have two types: a. light corn syrup b. dark corn syrup Glucose – It is very important in sugar paste making to make it elastic and pliable for easy kneading. Derived from cornstarch. Honey – gives distinct flavor and it retains moisture of any baked products. It comes from the nectar of flowers gathered by the bees and 1 ½ times sweeter than granulated sugar. Malt – act as food for the yeast and used in bread making that enhances flavour and improve crust color. Complex sugar from extracted barley and its taste is crossed between honey and molasses. 4. Molasses – it gives a distinct flavor and color to the baked products but not as  sweet as granulated sugar. A product of residual concentrated juice from sugar cane. 5. Maple – it is used as toppings for pancakes and other culinary uses. This is 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. STAGES IN SUGAR COOKERY Rules for Cooking Sugar a. Place 1 part of water and 3 parts of sugar in a clean and dry heavy saucepan. b. Add 1/8 t cream of tartar per 1c of sugar preventing from recrystallization. c. When water is reduced, the syrup boils with uniform tiny bubbles. d. As it reaches the desired temperature use it immediately, or remove from fire and place in a water bath to stop further cooking. Stage Temperature Testing Usage Remarks SYRUPS poaching Small 215 ˚F or thin threads between fruits, soaking thread 101 ˚C thumb and index finger Can dip babas. fingers 219-234 ˚F without harm Coarse More numerous threads, Candied fruit or thread longer and stronger. sherbet 105 ˚C COOKED SUGAR 234-240 ˚F Sugar detaches in water, Butter cream Soft ball or making a glue which can and Italian 115 ˚C be rolled into a small ball. meringue 250-268 ˚F Ball is harder, more Italian Hard ball or resistant meringue 120 ˚C Dip in ice 270-290 ˚F water before Soft or Will stick to teeth Hard caramels testing Crack 125 ˚C 300-310 ˚F Hard Detaches and breaks like Glazing puffs or crack glass and fruits 145-146 ˚C 310-338 ˚F Sauces and caramel or Light to golden brown pralines 165-170 ˚C EGGS Uses of Eggs In Baking Structure Egg protein coagulates to give structure to all baked products. Egg provides good volume and smoothen texture of any baked Emulsifier products. Leavener Egg aerates the mixture which is necessary to raise bake products. Shortening Egg helps to shorten gluten and add richness to low-fat baked action products.  Egg liquid content is approximately 75% and be calculated as liquid Moisture in the formation of baked products. Egg improve flavour, makes creamy taste and gives yummy smell of Flavor the baked products. Nutritional Egg adds protein, calcium, and iron contents in the baked products. value Egg yolk gives desirable yellow color to the batter and helps in the Color formation of crust on the baked products Note: How to determine the freshness of eggs:When the egg shell feels rough or when it submerges into the water, but does not float. FATS Fats are intentionally used to lubricate the gluten strand in the dough or batter, preventing the finished product becoming tough as it tenderizes the baked products. CLASSIFICATIONS OF FATS Shortening – a solid fat that is white and tasteless that is derived from vegetables. It leaves like plastic coating in the mouth upon eating the baked products. Butter - a product from fresh milk, consist of 80% of fats, 15% of water and 5% of milk solids. It has a flavourful taste and melt in the mouth qualities. Available salted and unsalted. Margarine – a blend of rendered animal fat and vegetable oil plus flavouring, emulsifier, coloring and other ingredients. Oils – a substance came from variety of vegetables that could avail in liquid form that can easily spread in the batter or dough. Lard – a hydrogenated fat from swine and often used in pie making to produce flaky crust. FLAVORINGS These are essential ingredients used to highlight flavours. Salt – serves as flavour enhancer, serve as yeast inhibitors and helps to strengthen gluten structure of bread. Iodized salt is the one to use because of its fine texture. Spices – these are plants that include seeds, flowers, buds, roots, bark that has flavouring power. Ex. Nutmeg, cinnamon, cloves, all spice, mace and anise. Use in moderation due to its concentrated flavour that may ruin the taste that affects the quality of the finished products. Vanilla – is the most widely used flavoring in the bake shop. Derived from vanilla bean pod and extracted the flavouring essence. There are extracts products which are an oil base and water base, also available in powder form called vanillin. Use to camouflage the unpleasant aroma of fresh eggs into the batter mixtures. 4. Extracts – these are flavorful oils and extracted substances like pandan, lemon, orange, almond, coffee, butter and vanilla. 5. Alcohol – these are wines and liqueurs, ex. Dark rum, cherry brandy, coffee liqueur, apple brandy, mango liqueur, irish cream, orange liqueur and many others. LEAVENING AGENTS It helps the baked products raised through the incorporation of carbon dioxide (CO2). The gas formed called cell should be trapped to retain its volume and give structure to the baked products. 1. BIOLOGICAL LEAVENER Yeast – a micro organism grown in molasses and ammonia in the fermentor known as saccharomyces cerevisiae. Yeast vitality depends on moisture, heat and air. There are three kinds of yeast: A. Active Dried Yeast 90% solid + 10% moisture B. Fresh Yeast 30% solid + 70% moisture C. Instant Yeast 92% solid + 8% moisture How To Use Active Dry Yeast? Ensure that the temperature of the water is lukewarm. If the water is too cold, the yeast becomes inactive. If the water is too hot, the yeast dies. Add sugar. Without sugar, the yeast will not feed. Thus, it will not be able to activate and release air. Dissolve the yeast and the sugar completely in warm water not exceeding 95 oF, otherwise it will die. Wait for the yeast mixture until frothee. When the yeast feeds on the sugar, it becomes bloated thus, it burps and releases air. This process is called fermentation. How To Use Fresh Yeast? Fresh yeast or compressed yeast is a cake like product that is highly perishable. Is cheaper than the other two kinds of yeast but it is quite difficult to handle. To prolong the 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. Thaw it first to avoid thermal shock. Dissolve fresh yeast about twice of its weight of lukewarm water. How To Use Instant Yeast? Fast-acting or rapid-rise yeast live fast and give excessive performance but die young, it cannot stand for longer fermentation or multiple rising. Just combine it directly to all dry ingredients, no required water temperature. Note: instant yeast is used in all bread recipes, since it is easy to handle by the beginners. Main Role of Yeast 1. To lighten leavened the dough 2. Improves palatability 3. To contribute the aroma and flavour of the bread 2. CHEMICAL LEAVENER Baking Powder – it contains starch, baking soda and tartaric acid. Available in single- acting and double-acting. Baking Soda( Sodium Bicarbonate) - it has no leavening power. However, when it is mixed with an acid ingredient, it becomes a leavening agent. 3. AIR Air cells produced into mixing of batter through: Creaming ( butter and sugar) Foaming (egg whites and sugar) 4. STEAM When the moisture of baked products evaporates, it creates steam which leavens the product. Oven spring is the rapid rise of yeast products in the oven in the first five minutes due to the formation and expansion of trapped air pockets caused by extreme heat.  CHOCOLATE AND COCOA It is derived from a tropical tree called CACAO and originated from Southern America. The ripened fruit pod harvested and removed the seeds from the husk that is called beans. 1. Beans allows to ferment to develop flavor due to chemical changes and 2. Then dried thoroughly 3. Roasted to further improve true flavour 4. Cracked to remove the shell that brings out the nibs, 5. Then grind into paste called cocoa liquor. 6. When cool down, hardens and molded into pieces called tablea 7. The harden block will bring again and squeeze out cocoa butter separated from cocoa solid, pulverized solid is the cocoa powder. 8. Cocoa butter is purified, then added again in cocoa liquor together with sugar, milk solids that is done in manufacturing products Classifications: 1. Cocoa – a powder with many of culinary uses and has 2 types: Alkalized – underwent dutch-process that is treated with alkali to reduce acidity and produced milder flavour but darker color. Natural – more acid content, lighter in color and taste somewhat bitter. 2. Bitter Chocolate – Unsweetened 3. Sweet Chocolate – bitter chocolate with addition of sugar if the percentage of sugar is less, it is called dark sweet. 4. Milk Chocolate – sweet chocolate to which milk solids have been added. 5. White Chocolate – consist of cocoa butter, sugar and milk solids. NUTS AND SEEDS Seeds like, sesame, caraway, poppy, sunflower and anise seeds. Whereas roasted nuts accentuates flavour and texture of the baked products. These nuts will turn rancid due to high oil content, in this case it can be stored in the freezer to prolong life span. DIFFERENT NUTS USED IN BAKING Pine Nuts Almond Pistachio Walnuts  cashew Hazelnut macadamia peanuts Pecans Pili nuts Chestnut Brazil nuts BAKING PRINCIPLES Objectives: 1. Identify and describe the different factors that control the development of gluten in baked products; 2. Determine the importance of understanding the basic cooking methods employed in the bakeshop; and 3. Enumerate and explain the changes that take place in dough or batters as it was baked. Gluten Development Breads require much gluten to give structure, on the other hand cakes need to be tender and require little gluten development. Formulation and mixing contributes to gluten development. All About Gluten: 1. Responsible for building up structural framework in any baked product. 2. When absorbed with water and mixed with it, will form an elastic and rubbery substance in the mixture. 3. Elastic strands catch and hold air pockets through kneading 4. Dough withstands longer fermentation due to gluten formation. 5. When heated, they stick together and solidify, then sugar and starch begin to undergo some chemical changes caused by heat. METHODS ON HOW TO CONTROL GLUTEN 1. Selection of Flour. There are two classifications of wheat flour. ⮚ Strong flours – hard wheat and are best for bread making.  ⮚ Weak flours – soft wheat, which are best used for cakes. 2. Use of Shortenings. Major role is to shorten the gluten, thereby lubricating the starch in the batter or dough. 3. Measurement of Liquid. Any liquid in the recipe play an important role in making tough or tender finish products. 4. Mixing Methods. BAKING PROCESS The changes that a dough or batter has experienced as it bakes are essentially the same for all baked good from breads to cookies and pastries. You need to know what those changes are in order to learn how to manage them. The phases of the baking process will be as follows. Be aware that many of these steps occur at the same time, not one after the other. For example, escape of water vapor and other gases begins almost at once, but it is more rapid later in the baking process. 1. Formation and expansion of gases ✔ Mainly responsible for leavening baked goods are Carbon Dioxide, which is emitted through the action of the : a. yeast b. baking powder c. baking soda. d. Air-which is incorporated into the dough and batter during mixing. e. Steam-which is formed during baking. 2. Trapping of the Gases in Air Cells ✔ As the gases formed and spread, they are stuck in a stretchable network created by the dough proteins. ✔ These proteins are mainly egg protein, and gluten. 3. Gelatinization of Starches ✔ Starches absorb moisture, expand and become firmer. ✔ This helps to create structure. ✔ At about 140F (60), gelatinization of starches begins. 4. Coagulation of proteins ✔ Gluten and egg proteins solidify when the temperatures exceed too high. ✔ This method gives most of the structure to baked goods. ✔ Coagulation begins when the temperature of the dough reaches about 165 ✔ Correct baking temperature is essential. If the temperature is too high, coagulation begins too soon, before the expansion of gases reaches its peak resulting product with poor volume or a split crust and if the temperature is too low, the proteins do not solidify soon enough, and the product may collapse. Temperature: If it's too high, coagulation starts too soon- poor volume/split crust. If it's too slow, proteins do not coagulate- product may collapse soon enough. 5. Evaporation of some of the Water ✔ Takes place throughout the baking process. 6. Meeting of Shortenings ✔ Different shortenings melt and release trapped gas at various temperatures so that the correct shortening for each product should be chosen. 7. Crust formation and browning ✔ Crust is created by water evaporating from the surface leaving it dry. ✔ Occurs of browning is when sugar caramelizes and starches and sugar undergo certain chemical changes caused by heat. This contributes to flavour. ✔ Milk, sugar and eggs contribute to browning. 8. Carryover Baking ✔ The continuous cooking takes place after the baked product is removed from the oven. ✔ This is done through residual heat from food and pan. ✔ Under bake slightly in some of the baked products in order not to be burnt. 9. Stalling ✔ Change in appearance and fragrance of the baked goods due to structural shift and loss of moisture from the starch granules. ✔ Stale baked goods have lost their fresh baked taste, and are firmer, drier and crumbler than fresh ones. ✔ Begins almost as soon as the bakers' baked items are taken from the oven. ✔ Stale bread is dry and leathery. ✔ Staling is caused by retro-gradation and recrystallization of starch leading to dry, hard, and crumbly bread. 2 FACTORS IN STALING 1. Loss of moisture- drying; exposed to air-dry to the touch. 2. Chemical change in the structure of the starch process called starch retrogradation What is Starch Retrogradation? 1. It occurs even though little or no moisture is lost. This means that even a well- wrapped loaf of bread will eventually stale. 2. Rapid at refrigeration temperature but stops at the freezer temperature. 3. Bread should not be kept at the refrigerator but instead, be kept in the room temperature for short-term storage and should be frozen for long-term storage. 4. Heating- can partially reverse staling but it also loses the moisture of the bread. Partially destaled the bread by heating it to 60 in a conventional oven or microwave oven. This re-gelatinizes the starch granules but if the bread is not eaten until it cools or dries, the lack of moisture will make it much worse than before. TECHNIQUES TO MAINTAIN OR TO SLOW STALLING 1. Protecting the product from air a. Wrapping bread in plastic and covering cakes with icing, especially thick and rich in fat icing. b. Hard-crusted bread should not be wrapped. 2. Adding moisture retainers to the formula a. Fats and sugar and other products high with these ingredients keep the best moisture. 3. Freezing a. Freeze in a blast freezer at 40 soon after baking. b. Maintain at or below 0 until ready to thaw.  STANDARDIZED RECIPE FORM WITH COSTING Recipe Name Recipe Yield Portion Size Product Cooking Time Qualification INGREDIENTS QUANTITY UNIT METHODS/PROCEDURES TOTAL COST PER COST ITEM Garnish or Condiments Total Cost Cost Per Serving Buffer Margin Cost Per Serving(Plus Buffer Margin) Food Cost Percentage Utensils and Equipment Mark-Up Factor Selling Price Prepared By Date Evaluated By  CHAPTER 3 QUICK BREADS Introduction Types of Quick Breads Mixing Methods of Quick Breads Problems and Solution Care and Storage Introduction This chapter includes the different types of quick breads, mixing methods, problem s encountered and the solution in preparing, how to properly care and store quick breads. Objectives: 1. Define quick bread. 2. Identify the different types of quick bread. 3. Enumerate the mixing method of quick bread. 4. Interpret the problems and solutions in bread making. 5. Apply a mixing method of quick bread. QUICK BREADS Quick breads are breads which are prepared with leavening such as baking soda or powder, rather than yeast. As a result, the bread does not have a long proofing and rising time, like yeast breads. Quick bread can vary widely in texture and flavor, from light and fluffy to extremely dense, and the bread can be both sweet and savory. The recipes also tend to perform very dependably, making quick bread great. It refers to a category of breads, scones, biscuits, muffins, and popovers that are quick to make and use chemical leaveners instead of yeast. TYPES OF QUICK BREAD 1. Pour batter - such as pancake batter. 2. Drop batter - such as cornbread and muffin batters. 3. Soft dough - such as much chocolate chip cookie dough. Soft dough sticks significantly to work surfaces. 4. Pie crust and sugar cookie dough are considered stiff dough and are easy to work in that starter for people who are just learning how to cook. INGREDIENTS USED IN MAKING BREADS 1. Flour- The kind of flour determines the nature of the bread. 2. Liquid- It can be water or milk that dissolves the other ingredients. 3. Leavening Agent- These are chemical leaveners such as baking powder and baking soda is used in quick breads instead of yeast that are easy to make and quick to double its size with or without the addition of flour. 4. Salt- It has a “tighting effect” on the protein in flour permitting them to stretch without baking. 5. Sugar- It is not an essential ingredient in bread dough but it contributes to the fermentation process. 6. Fats/Shortening- It is used to increase the tenderness of the crumb of the baked product. 7. Eggs- They give more structure to the dough permitting it to expand further for a higher and lighter product. 8. Flavorings- It is used to add or enhance the flavor of the baked products. MIXING METHOD OF QUICK BREADS 1. Muffin method - known as the quick-bread method and stirring method. This method is for pancakes, muffins, corn bread, dumplings, and fritters. It calls for measurement of dry and wet ingredients separately, then quickly mixing the two. Often wet ingredients will include beaten eggs which have trapped air, causing the product to rise. 2. Creaming method - is frequently used for cake batters. The butter and sugar are creamed, or beaten together, until smooth and fluffy. Eggs and liquid flavoring are mixed in, and finally dry and liquid ingredients are added in. The creaming method combines rise gained fro m air pockets in the creamed batter with the rise from the chemical leaveners. Gentle folding of the final ingredients prevents destroying these pockets. 3. Biscuits method or shortening method - is a technique which is used for biscuits, scones, and pie crust. This method cuts chilled fat (whether lard, butter, or vegetable shortening) into dry ingredients using a food processor, pastry blender, or two forks. The layering from this process gives r ise and adds flakiness as the folds of fat melt during baking. PROBLEMS AND SOLUTION IN BREAD MAKING 1. Loaf Too Small Dough too stiff because too much flour during mixing or kneading, dough should be tacky after mixing, smooth after kneading. Too much salt Not enough yeast or starterBread rose at too cool a dough mixture to allow yeast Development Too short a rise Dough not kneaded after the last rise and before forming the loaf Oven temperature was too high. 2. Bread Did Not Rise Proof the yeast before using. Check the proper water temperature before dissolving the yeast. Salt added directly to the yeast inhibits or kills it. Dough is too stiff because there is too much flour during mixing or kneading, dough should be tacky after mixing, smooth after kneading. 3. Sour Flavor, Strong Yeast Odor Oven-risen bread dough. Stop the rising when the dough has almost doubled in size (use finger-top test) Incomplete baking. Rising temperature was high so the bread rose too quickly. Keep rising temperature at 75-85 degrees F. Not kneading enough Too much yeast. 4. Odd, Uneven Or Poor Shape Forcing dough when shaping. Let dough rest for 10 minutes for easier handling/shaping. Incorrect bread pan size Insufficient kneading and/or rising time.  Loaf was improperly or poorly shaped Bread in the wrong position in the oven. Next time place a single loaf in the center of the oven for even heat distribution. Do not crowd the oven. 5. Crust Cracked On Top Too much flour used during kneading and shaping. Lightly dust countertop with pinches of flour before kneading. Do not use an excessive amount when shaping. 6. Bread Dough Or Loaf Collapses Dough was over risen and collapsed; You can knead, reform, and re-rise the loaf. During baking, the loaf collapses. Oven temperature that’s too low. This means the dough rises to its maximum, and then collapses before it gets hot enough to set. Or, dough could have been over-risen. 7. Flat On Top Too short kneading period Allowed dough to rise too long before baking 8. Wrinkled Crust Improper shaping 9. Crust Separates From Bread Dough drying out and forming a crust during rising. Grease the surface and cover the dough with plastic wrap when rising. Poorly formed loaf, allowing oven heat to cause instant aeration when put in the oven. Over-risen dough Too stiff dough Insufficient rising time Freezing bread to store it for a while 10. Thick Crust Kneading problems. When finished kneading, dough should be ‘tacky’, not dry. Bread formed a crust as it rose; oil outside bread dough and cover with plastic wrap. Do not let over rise. Oven temperature too low Bread over baked 11. Tough Crust Use the flour called for in the recipe Not enough kneading Bread didn’t rise long enough Baked too long. 12. Bread Did Not Brown On Sides Use light colored (not shiny), NOT nonstick heavy pans; shiny pans reflect heat, causing insufficient browning Next time remove the bread from the pan and place it on the rack or tiles in the warm oven to brown and crisp the bottom and sides, turning the loaves once, before  cooling(Also, do not ever wrap loaves in plastic before they are thoroughly cooled. This will soften the crust, and can promote mold.) 13. Gummy Crumb (Insides) Oven too hot at beginning. If the crust browns too early, the loaf can’t expand to it’s maximum volume. This interferes with the inner texture of the bread. If it’s taken from the oven too soon; just because the outside looks done, and the baking is actually incomplete, the inner crumb will be gummy and lacking in flavor. The doneness test will help. “Blisters” on the loaf’s crust, and possibly cracking between the crust and the sidewalls. Excessively high baking temperatures cause blisters. Maybe your oven temperature is “off” or the recipe calls for baking temperatures that are too high. The norm is 400 degrees F for lean dough, and slightly lower 350 degrees F for sweet yeast breads. Use only enough flour to handle dough. Avoid too much flour on board when kneading the first time. Dough too stiff. 14. Heaviness Low-grade flour. Insufficient rising period Over-risen dough Too much fat 15. Pale Crust Too little sugar Dough temperature during mixing and rising was too high (so the yeast ate all the sugar before baking, not allowing enough for caramelization during the baking process) Oven temperature was too low. 16. Dark crumb Low-grade flour Too cool an oven Using dark pans; Use light colored (not shiny). NOT nonstick heavy baking pans; shiny pans reflect heat, causing insufficient browning. 17. Streaked Crumb Poor mixing of dough Insufficient kneading Dough drying out before shaping; keep lightly greased and covered with plastic wrap when not in use. Too much flour used when shaping 18. Crumbly Weak flour (lacking in gluten strength); Use the flour called for in the recipe. Over-risen dough 19. Coarse Texture Low-grade flour; Use the flour called for in the recipe.  Baking temperature too low. Dough too soft. Temperature of dough during mixing and rising was too high. Rising time is too long. 20. Large Holes (This Is An Advantage With Certain Loaves) Poor kneading, causing bubbles of gas to be distributed unevenly. Over kneading Over-risen dough. 21. Small, Hard Lumps In Your Bread Slice Dough was not mixed sufficiently. Dough got too stiff to handle. Circular streaks in your slices When rolling and pinching the dough when you formed the loaf, you probably pinched the dough too vigorously. CARE AND STORAGE OF BREAD 1. Bread is best stored at room temperature for 2-3 days and not in the refrigerator because it hastens stalling and the bread dries out. 2. Before storing, be sure to allow fresh-baked to cool at least 20 to 30 minutes before you slice and at least an hour before you bag it for storage. If stored in plastic before it has completely cooled, the warm bread will “sweat” inside the bag, and you’ll end up with a soggy crust. 3. Store in a plastic bag, wrap with plastic wrap or in a bread box, where it keeps the best. 4. If the recipe has butter, oil or any other fats, it will prevent the bread going stale so quite quickly. 5. To reheat stored bread, heat unwrapped in an oven for 10 to 15 minutes. 6. To freeze bread: if wrapped carefully, bread won’t lose quality in the freezer. In fact, fresh bread may be frozen for several months. If possible freeze loaves whole. Slicing exposes more surface area, which may result in an off flavor and may not stay as fresh for an extended period of freezing. 7. To freeze: wrap bread, whole or sliced in plastic to keep moisture in or wrap in foil or plastic wrap, and then resealable freezer bag. 8. To thaw frozen the bread: thaw it at room temperature and then reheat in the oven. SPOILAGE OF BREAD 1. MOLDS – are the most common cause of bread spoilage. They occur on the surface of the bread through contact with air, through handling the wrapping process or from the wrappers themselves. Bread molds may be white, black, green or yellow dots. 2. ROPINESS – How weather promotes the development of ropiness. It is caused by a special variety of boullus bacteria. The spores of this bacterium resist the high temperature to which the bread is subjected. Hence, they survive in the dough to grow and multiply when conditions are favorable. Ropy bread has a yellow color and sticky soft texture. When drawn out and pulled apart, it forms long strings. Sometimes large holes are formed in the ropy loaf. To prevent the growth of rope, sanitation must be observed in its slicing and handling.  CHAPTER 4 YEAST BREAD Introduction Types of yeast dough Steps in yeast dough production Method of Mixing Dough This chapter discusses the yeast bread, the proper mixing of yeast dough, and the steps on how to prepare a yeast bread. Objectives: 1. Define breads; 2. Identify the different types of breads; 3. Enumerate the yeast bread production; 4. Determine the proper mixing method; and 5. Apply a mixing method of breads. Yeast Breads All yeast breads must have flour, liquid, salt, and yeast. Most of the recipes also contains sugar, fat and eggs. You can use all-purpose flour for making yeast breads. But several recipes for yeast bread call for bread flour. Bread flour contains more gluten than all-purpose flour. When mixed with liquid and kneaded, the flour develops gluten which supports the carbon dioxide produced by the yeast. Breads are yeast leavened product is produced by light carbohydrate fermentation in the dough. The process of fermentation is caused by yeast, and sometimes by bacteria. Bread is a staple food prepared from a dough of flour and water usually by baking. TYPES OF YEAST DOUGH 1. LEAN BREAD Are bread made of basic ingredients such as flour, water, yeast, salt and shortening. Example: French Bread, Pandesal etc. 2. RICH BREAD Includes additional ingredients like sugar, butter, nuts, vegetables, eggs and condiments Example: Ensaymada, Cinnamon rolls, etc. INGREDIENTS USED IN MAKING BREADS 1. Flour- The kind of flour determines the nature of the bread. 2. Liquid- It can be water or milk that dissolves the other ingredients. 3. Yeast- Is the leavening agent used in many flour mixtures. 4. Salt- It has a “tightening effect” on the protein in flour permitting them to stretch without baking. 5. Sugar- It is not an essential ingredient in bread dough but it contributes to the fermentation process. 6. Fats/Shortening- It is used to increase the tenderness of the crumb of the baked product. 7. Eggs- They give more structure to the dough permitting it to expand further for a higher and lighter product. TYPES OF YEAST 1. Compressed Yeast The cake type of yeast used for commercial production of bread. 2. Dry Yeast The dry granulated yeast is more easily available and keeps batter. STEPS IN YEAST LEAVENED BREAD MAKING The Yeast Breads making is made of 12 simple steps. These steps are commonly used in all yeast products, with variations depending on the particular product. And these steps cannot be interchanged and are followed in order. 1. SCALING INGREDIENTS – All ingredients must be weighed. Milk, water and eggs can be measured by cups and tablespoons. But if large quantities are required it is more accurate to weigh the ingredients.  Extra care must be taken when measuring spices and other ingredients used in very small quantities. This is mostly important with salt, which affects the fermentation rated (production of gas by the yeast). 2. MIXING – mixing yeast dough has three main purpose, and these are as follows: To combine all ingredients into a uniform smooth dough. For even distribution of the yeast in the dough To improve the gluten. To obtain complete hydration of flour etc. 3. FERMENTATION – after the dough is mixed fermentation follows and it is the process of leavening the dough. A process by which yeast acts on sugar and starches in the dough to produce the following: Carbon Dioxide for volume Acids and alcohol for flavor and aroma Bio-chemically conditions the dough to mellow the gluten. Gluten becomes more smoother and more elastic during fermentation, so it stretches farther and holds more gas. 4. PUNCHING – punching is not hitting the dough with your fist. It's a deflating process of the dough that. Removes carbon dioxide Redistributes the yeast for additional growth Reduces the gluten Balances the temperature throughout the dough REMINDER!!! Punching and additional fermentation may or may not be required depending on the product. 5. SCALING – using a baker scale, divide the dough into pieces of the same weight according to the product being made or according to desired weight. 6. REMINDER!!! Allowance for weight loss due to evaporation of moisture in the oven is provided during scaling. This weight loss is approximately 10 – 13% of the weight of the dough. Allow an extra allowance of 1 ½ to 2 ounce for each pound of baked bread. Actual baking loss depends on baking time and size. 7. ROUNDING – after scaling, the pieces of dough are shaped into smooth round balls. This process forms a kind of skin by extending the gluten on the outside of the dough into a smooth layer. Rounding simplifies the later shaping of the dough and also retains gases produced by the yeast. 8. BENCHING, BENCH PROOFING OR INTERMEDIATE PROOFING – rounded portion of dough are allowed to rest for 10-20 minutes. This relaxes the gluten to shape the dough easier. Also, fermentation continues during this time. 9. MAKEUP AND PANNING - the dough is shaped into desired shapes and then placed in pans or in a baking sheet. Proper makeup or molding is of critical importance to the finished baked products. During molding, all the gas bubbles should be removed. Bubbles left in the dough can cause large air holes in the baked products. 10. PROOFING – proofing is a continuation of the process of yeast fermentation that increases the volume of shaped dough. Proper proofing is achieved when the dough is doubled in volume and it is ready for baking. REMINDER!!! This results in low volume and thick texture under proofing. Over-proofing result in coarse texture and some taste loss. 11. BAKING – during baking many changes take place in the dough during baking. The most important changes are the following; Bread increases in volume during the first 5-6 minutes. Over volume, over spring or oven kick is the name implies in this change and there is a rapid-rising of the dough in the oven due to the production and expansion of trapped gases due to heat from the oven. Yeast activity ceases at 140-145 F (60-63 C) internal dough temperature.  Proteins denatures and starch gelatinized producing a firm crumb structure between reactions occur on surface of loaf Moisture is baked out to improve the finished product structure and shelf life. 12. COOLING – after baking, bread must be removed from the pans and cooled on the racks to discharge the excess moisture and alcohol produced during fermentation. REMINDER!!! If a sifted crust is desired, breads may be brushed with melted butter before cooling. 13. STORING - breads to be served within 8 hours may be left on racks for longer storage, wrap cooled breads in moisture proof bags to retard staling. Before wrapping, breads must be completely cold or moisture will collect inside the bags Wrapping and freezing keeps the quality for longer periods. Refrigeration on the other hand increases staling. Recommended not to wrap the hard-crusted bread (unless frozen) because the crust will soften and become leathery. METHODS OF MIXING DOUGH 1. Straight Dough Method- straight dough method consists of one simple step. Simply combine and mix all the ingredients in the mixing bowls. Most of the bakers make good quality products by doing this procedure. But there is a possibility that the yeast may not be evenly distributed in the dough. Therefore , it is safer to mix the yeast separately with a little water. ✓ Soften the yeast in a little water. ✓ Mix the remaining ingredients together with the remaining water in the mixing bowl. ✓ Add the dissolved yeast, make sure not to let it come in contact with the salt. ✓ Mix to a smooth, developed dough. 2. Modified Straight Dough Method – For rich sweet dough, the straight dough method is modified to make sure that the fat and sugar is evenly distributed ✓ Soften the yeast in part of the liquid using a different container. ✓ Combine and mix the fat, sugar, salt and flavorings until well combined, and do not whip until it becomes light. ✓ Gradually add the eggs, as fast as they are absorbed. ✓ Add the liquid and mix. ✓ Add the flour and yeast. Mix to a smooth dough. 3. Sponge Method- Which allows yeast to ferment quickly and completely and activate with part of the flour and water in the recipe and later incorporated with the remaining ingredients. Compared to the Straight Dough Process, some bakers believe that this method provides a better texture, rise and taste for very rich or heavy yeast dough recipes. Sponge dough is prepared in two stages. This procedure gives the yeast action a head start ✓ Combine the liquid, yeast, and part of the flour (and sometimes part of the sugar). Mix into a thick batter or soft dough. ✓ Let ferment until doubled its size. ✓ Punch down and add the remaining floor and other ingredients. Mix to a uniform, smooth dough. 4. No Knead Method-No-knead bread is a bread baking method which uses a very long rising time instead of kneading to form the gluten strands that gives texture to the bread. It is characterized by a low yeast content and very wet dough. Some recipes improve the quality of the crust by baking the bread. ✓ In No Knead- mixture there is less flour but more fat. ✓ The finished product has a slightly yeast flavor and a coarse grain than this made from kneaded dough. CHANGES THAT OCCURS DURING MIXING ▪ There is an increase in volume of the bread or roll during the first ten minutes of baking. The rising is called Oven Spring. If the breads or rolls form a brown crust during the period it is likely that the oven temperature is too high.  ▪ When loaves of bread or rolls are done, they shrink from the sides of the pan, sound heavy when tapped and have a golden brown crust. CHANGES DURING BAKING 1. The gas in the dough expands, the starch gelatinizes, gluten strands develop to form the framework of the baked product and the growth of the yeast is stopped. 2. The full development of flavors brought about by: a. Cooking of the starch in the flour. b. The forming of volatile and non-volatile compounds as by the product of the action of the yeast and sugar. 3. Formation of the crust when the surfaces of the bread dress up. The crust attains a darker color then the interior crumbs because of the conversion of the starch into sugar in the crust.