TLE First Quarter PDF

TLE FIRST QUARTER 1. SELECTING AND MEASURING BAKING INGREDIENTS ↳ FLOUR - used as a primary ingredient in baking and cooking ; provides structure and texture to many recipes and is a fundamental ingredient in the culinary world. BREAD FLOUR - hig...

TLE FIRST QUARTER 1. SELECTING AND MEASURING BAKING INGREDIENTS ↳ FLOUR - used as a primary ingredient in baking and cooking ; provides structure and texture to many recipes and is a fundamental ingredient in the culinary world. BREAD FLOUR - highest protein (12%-15%) ; dry and sandy ALL PURPOSE FLOUR - 10%-13% ; protein ; requires more kneading to develop gluten CAKE FLOUR - least protein (7%-9%) ; whitest one among the types of flour ↳ SUGAR - add sweetness/flavor ; the more its been processed, the less water & whiter ↳ SUGARCANE - EXTRACT - HEAT UP - COOK = SUGAR GRANULATED SUGAR - yeast BROWN SUGAR CONFECTIONER - ‘design’ ; topping w/cornstarch ↳ SHORTENING - makes it softer/tender BUTTER - comes from animal fat/milk ; key ingredient in many recipes for flavor and texture. MARGARINE - made from vegetable fat/oil ; cheaper ; solid ; is a butter substitute made from vegetable oil LARD- made of animal fat VEGETABLE OIL - a liquid fat used for cakes and quick breads ↳ LEAVENER - rises/doubles the size of the dough YEAST - ferments and produces carbon dioxide gas, which causes dough to rise ; primarily used in making bread, rolls, and certain types of pastries. ↳ Active dry and Instant dry BAKING POWDER - used to make baked goods rise without the need for fermentation ; used in recipes for cakes, muffins, pancakes, and other quick breads. BAKING SODA -often used in recipes like cookies and certain cake batters CREAM OF TARTAR - often used to stabilize and give structure to egg whites ↳ LIQUID INGREDIENTS - impact the overall texture, flavor, and structure of the final product MILK - used in baking to add moisture, flavor, and tenderness to baked goods, and it can also enhance browning and contribute to a softer texture. FRUIT JUICE - are used for flavor and sweetness in recipes, often providing a unique fruit flavor and aroma to cakes, muffins, and glazes ; makes tender & flavorful baked products WATER - primarily used to provide moisture in baking, and it can also activate  leavening agents like yeast and baking powder, helping dough and batter rise ; dissolve substances ▸ EGG - contributes to texture, structure, and moisture ; emulsifies (bind together) two diff. Ingredients → APPLESAUCE - substitute for eggs ▸ SALT - balances the sweetness ; plays a vital role in flavour enhancement and food preservation 2. BREAD BREAD - is a staple food made with flour, water and leavening agent mix together and baked ↳ QUICK BREAD - Ingredients are briefly mixed - Less baking time - Use of muffin method in mixing ↳ MUFFIN METHOD -sift all dry ingredients together -mix all liquid ingredients -combine wet and dry ingredients with minimal stirring COMMON INGREDIENTS USED IN BAKING Sugar Milk Eggs Shortening Salt Leavening (except yeast) Nuts Chocolates, etc KINDS OF QUICK BREADS : ↳ POUR BATTER ↳ DROP BATTER ↳ UNLEAVENED DOUGH - Pancakes - Muffins - Tortillas - Crepes - Fritters - Pitas - Waffles - Churros ↳ LEAVENED DOUGH - Doughnuts - Crackers - Biscuits - Scones ↳ YEAST BREAD - use yeast as leavening agent to make the dough rise. - It takes more time to prepare because of the standard procedure required - Some need at least 2 hours to 24 hours to prepare - usually not sweet but a perfect partner with other dishes for its simple flavour compliments any kind of food. RICH DOUGH - suitable for sweet and indulgent baked goods ; - has added ingredients such as more sugar, butter, milk and flavorings ↳ ex. Ensaymada, Cinnamon Roll, Spanish Bread, Meat roll LEAN DOUGH - is more appropriate for traditional bread and savory recipes ;- made from just basic ingredients such as flour, yeast, sugar and water. ↳ ex. Pandesal, French Bread, Loaf Bread, Soft roll METHODS ↳ STRAIGHT DOUGH METHOD - all ingredients are mixed together and completely done at once. ↳ SPONGE METHOD - the dough is allowed to stand overnight after which the remaining ingredients are added until mixture becomes sponge before baking ↳ NO KNEAD METHOD - this method requires more liquid to produce gluten by stirring not kneading. Breads are made from batter. It needs less time of preparation COMMON INGREDIENTS USED IN BAKING : flour eggs yeast shortening Salt water/liquid Sugar STEPS IN BREAD MAKING : 1. Activate the yeast 6. Cut and shape 2. Mix 7. Proofing - final rise dough undergoes 3. Knead 8. Bake 4. Ferment ↳ preheating the oven - to evenly prepare the oven’s heat 5. Punch ↳ punching the dough - to get the air out CHARACTERISTICS: 1. Well proportional shape, large but not airy in proportion to weight 2. Golden brown crust 3. Tender, free from cracks 4. Fine grained 5. Well blended taste