TVL_HE_BPP_Introduction_Contents_Acknowledgement.pdf

INTRODUCTION Technology and Livelihood Education (TLE) is one of the nomenclatures in the implementation of the K to 12 Basic Education Program (BEP) composed of four components; NAMELY, Agri- Fishery Arts, Home Economics, Industrial Arts and Information and Communication Technology. In this module, the focus is on Home Economics mini-course – BREAD AND PASTRY PRODUCTION. In this course, you will be exposed to different tools & equipment, proper calculation, mensuration, and actual preparation of the different recipes that are necessary in either putting up a specialty store that provides baked products or performing the task of a baker or bakery aide. This will also be a venue for you to assess yourself and identify aspects of business that you need to strengthen and safeguard before you take the plunge into the world of work. Now that the workforce is far behind in equating the number of available jobs, the Department of Education is revitalizing its resources to lead the young minds and to prepare them skillfully as future pastry chef or the like, instead. It is in honing the skills that learners can assure to have an edge of surviving the daily needs of oneself and of others. It seeks to provide students with the knowledge, skills, and motivation in the field of bread and pastry production. This module is specifically crafted to focus on Process and Delivery. It is enriched with different activities that will assess your level in terms of skills and of knowledge that you are expected to demonstrate after going through this learning materials. Learning procedures are divided into different sections - What to Know, What to Process, What to Reflect and Understand, and What to Transfer. Go over with the suggested tasks and accomplish them to practice developing a sustainable program, prioritizing needs and building vision. So, explore and experience the K to 12 TLE modules and be a step closer to a successful producer of quality bread and pastry products Core Competencies: 1. Prepare and Produce Bakery Products (BP) 2. Prepare and Produce Pastry Products (PP) 3. Prepare and Present Gateaux, Tortes and Cakes (TC) 4. Prepare and Display Petit Fours (PF 5. Present Desserts (PD) At this point, you are heading into meaningful activities and learning encounters. Complete the exercises and answer the suggested worksheets to experience lifelong, practical learning that awaits at the end of this module. ENJOY YOUR JOURNEY! Bread and Pastry Production NC II Learning Module for Grades 9-12 Page | 1 Learning Goals and Targets As you go through this module, you will be able to assess yourself with the characteristics and competencies before getting into the world of baking industry. You may now set your learning goals and targets so that you will be guided accordingly as you go through this module. Kindly provide honest answer on each item below. MY GOALS ARE THE REFLECTIONS OF WHAT I WANT TO BE. MY GOALS ARE…. ___________________________________________________________ ___________________________________________________________ ___________________________________________________________ ___________________________________________________________ ____________________________________________ MY TARGETS ARE THE MEANS TOWARDS THE ACHIEVEMENT OF MY GOALS. MY TARGETS ARE…. ___________________________________________________________ ___________________________________________________________ ___________________________________________________________ ___________________________________________________________ ____________________________________________ Bread and Pastry Production NC II Learning Module for Grades 9-12 Page | 2 Lesson 1 Overview: Baking is cooking by dry heat method in an oven or oven-type appliance. It is a method of cooking used in making breads, cakes, pies, pastries and biscuits which everybody enjoys eating. Baking is an enjoyable activity which you can learn either as a hobby or as an income- generating project. This learning competency material will give you knowledge of the different bakery products and provide you hands-on experience in baking, from the basic biscuits to the more complex cookies, muffins and breads. Bread and Pastry Production NC II Learning Module for Grades 9-12 Page | 3 What do you already know? PRE- ASSESSMENT Read and analyze the statement carefully. Choose the best answer and write the letter only in your answer sheet. 1. What is the basic ingredient in baking that improves aroma, flavor, and nutrition in baked products? a. baking powder b. flour c. shortening d. sugar 2. What kind of sugar is primarily used in preparing icing? a. brown sugar b. confectioner’s sugar c. granulated sugar d. refined sugar 3. Which of the following ingredients is usually used in dough that gives better taste and flavor/ a. butter b. compound lard c. edible tallow d. vegetables oil 4. Which kind of flour contains more gluten and less starch? a. all-purpose flour b. bread flour c. cake flour d. soft flour 5. Which of the ingredients is an example of a physical leavening agent? a. air b. baking powder c. baking soda d. yeast 6. What is the best step to have better results in baking? a. Measure ingredients accurately. b. Memorize the recipe very well. c. Use modern equipment. d. Use only imported ingredients. 7. How many cups is equivalent to one gallon? a. 3 b. 5 c. 10 d. 16 8. What is the first step to have better results in baking? a. keeping oneself clean b. keeping the food and equipment clean c. keeping the utensils and work area clean 9. Which among the choices is a personal cleanliness practice in baking? a. combing the hair in the working area b. keeping fingernails long Bread and Pastry Production NC II Learning Module for Grades 9-12 Page | 4 c. washing the hands after work d. wearing an apron during working hours 10. What is the proper way to measure flour accurately? a. level off with the use of the tines of a fork b. shakes the measuring cup before levelling c. shovel the flour d. sift it before measuring 11. Which of the following is the best substitute for sour milk? a. 1 C sweet milk plus 1 tbsp. vinegar b. 1¾ C sweet milk plus 1 tbsp. vinegar c. 2 C sweet milk plus ½ tbsp. vinegar d. 2/3 C sweet milk plus 1 tbsp. vinegar 12. What is the best substitute for one cup sifted flour? a. 1 C minus 1 tbsp. sifted all = purpose flour b. 1 C minus 2 tbsp. sifted all = purpose flour c. 1 C plus 2 tbsp. sifted all = purpose flour d. 1 C sifted all-purpose flour 13. Which of the following flour mixture is thick enough to be rolled and kneaded? a. batter b. cream c. crust d. dough 14. Which among the following cookies needs freezing before it is cut into desired shapes before baking? a. cookie bar b. pressed cookie c. refrigerated cookie d. rolled cookie 15. Which type of mixing technique is done only in baking bread? a. blending b. creaming c. folding d. kneading 16. It refers to the procedure of rubbing one or two ingredients against a bowl with the tip of a wooden spoon or electric mixer. a. beating b. creaming c. folding d. stirring 17. Which of the following pastries refer to small, flat, and sweet cakes? a. biscuits b. cookies c. muffins d. pies 18. What storing technique is used to draw, fold and cover the bakery product? a. chilling b. folding c. refrigerate d. wrapping 19. What refers to the process of putting your product into containers for easy distribution? a. labeling b. packaging Bread and Pastry Production NC II Learning Module for Grades 9-12 Page | 5 c. storing d. wrapping 20. Which among the more innovative method is used in commercial food packaging? a. canned packaging b. chill packaging c. foil packaging d. freezing packaging 21. What is a unique component of flour made up of protein glutenin and gliadin which is formed after working out with water or liquid? a. crust b. dough c. gluten d. grain 22. What is a tender, moist and simple cup bread leavened with baking powder? a. biscuit b. bread c. cookies d. muffin 23. What is an act of replacing an ingredient over another ingredient of more or less similar characteristics? a. technique b. substitution c. standard d. change 24. What is an act or process of determining the specific amount of an ingredient that uses standard measuring cup? a. measurement b. weighing c. scaling d. standard 25. What is a method of preparing ingredients that separate the coarse particles from the fine particles? a. creaming b. sifting c. beating d. cutting and folding Bread and Pastry Production NC II Learning Module for Grades 9-12 Page | 6 Know the Definition of Terms Baking Terminologies As you wish to pursue baking as a career, you should familiarize yourself with the common preparation and baking terminologies that come across the process. Acid A substance having a sour or sharp flavor. Bake To cook food in a dry heat method in an oven. Batter A mixture of flour and liquid such as water, milk and eggs used to prepare various foods. Beat To make the mixture smooth using a hand or electric mixer Blend To combine ingredients and produce a homogeneous mixture. Caramelize To combine the sugar to a golden-brown syrup Coat To cover with a thin layer of flour, sugar, nuts, butter etc… Contamination The action or state of making or being made impure by poisoning Chill To refrigerate, to reduce the temperature of food. Dough A soft thick mass or mixture of dry and liquid ingredients that is kneaded and shaped. Dredge To lightly coat or sprinkle with flour, cornmeal, cornstarch Dust To sprinkle a surface with flour to avoid a mixture to stick into it. Egg wash It is composed of a mixture of beaten eggs mixed with liquid, usually water or milk which is brushed onto the bread or pastry. Fermentation The process of converting sugar into alcohol to produce carbon dioxide. Foaming To continuously beat egg white to incorporate air until it becomes light and fluffy. Glaze To coat with syrup that is cooked to the cracked stage. Bread and Pastry Production NC II Learning Module for Grades 9-12 Page | 7 Gluten A substance responsible for elastic and sticky characteristics of dough. Grease To brush baking pans with shortening. Knead To press, stretch and fold the dough until gluten is developed. Line To put a grease proof paper on the baking pan or sheets. Meringue A light mixture of stiffy beaten egg whites and sugar baked until crisp or used as a topping for desserts. A light mixture of stiffy beaten egg whites and sugar used for mixing or cutting and folding the batter mixture for chiffon type cakes. Mis-en-Place A French term which means “put in place” that includes assembling all the necessary ingredients, equipment and tools. Mix To combine ingredients in any way that make distribution of ingredients evenly. Pre-heat To heat the oven prior to baking to achieve the required heat. Punch down To deflate the dough to expel carbon dioxide produced during the fermentation process to give it a second chance to rise. Scrape To remove sticky ingredients from the side of the mixing bowl Sift To pass through a sifter Stir in To add another ingredient into the mixture Syrup A thick sticky solution of sugar and water. Whip To beat rapidly and continuously to aid corporation of air as in whipping egg whites to make meringue and cream. Yeast Microorganisms that produce carbon dioxide gas when it mixes with carbohydrates, Causing the dough to rise. Bread and Pastry Production NC II Learning Module for Grades 9-12 Page | 8 Learning Goals and Targets Lesson I: Prepare and Produce Bakery Products Content Standard: The learners demonstrate an understanding of the core concepts and theories in “Bread and Pastry Production”. Performance Standard: The learners independently demonstrate core competencies in preparing and producing bakery products. Learning Competencies: Lesson 1: Prepare and Produce Bakery Products LO1. Prepare Bakery Products LO1. Prepare Bakery Products 1.1 Use appropriate tools and equipment according to techniques and appropriate conditions. 1.2 Select, measure and weigh required ingredients according to recipe or production requirements. 1.3 Prepare a variety of bakery products according to standard. Mixing procedures/formulation/ recipes and desired product characteristics. 1.4 Select required oven temperature to bake goods in accordance with the desired characteristics and standard recipe specifications. 1.5 Bake bakery products according to techniques and appropriate conditions. Bread and Pastry Production NC II Learning Module for Grades 9-12 Page | 9 What you need to know? Read Lesson Information closely and find out how much you can remember. Then do Self-Check, Activity and Task Sheet 1.1.1 to know how much you have learned. Lesson Information Baking Tools and Equipment A. Measuring Description/Function/Uses Appearance Tools Liquid Measuring Glass - is made of transparent glass or plastic with Liquid Measuring pouring lip, is used for measuring Cup liquid ingredients. Individual Dry Measuring Cups used to measure large Dry Measuring quantities of dry and solid Cup ingredients and with measurements (1, 3/4, 2/3, ½, 1/3, ¼, 1/8) marked on each side. Measuring It is a set of individual measuring Spoons spoons used to measure small amount of ingredients. Weighing Scale It is used to measure ingredients for accurate measurements. Digital Weighing It is an instrument used to measure Scale the weight accurately the weight of the ingredients. Bread and Pastry Production NC II Learning Module for Grades 9-12 Page | 10 B. Mixing, Blending, and Cutting Description/Function/Uses Appearance Tools Cookie Cutter It is a device with sharp edges for cutting cookie dough into a particular shape. Dough Cutter It is a tool with a sharp edge used to cut the dough Grater It is used to grate cheese, chocolate, and other fresh fruits. Kitchen Shears are used for various cutting procedures. Paring Knife It is used to pare or cut fruits and vegetables into different sizes. Cake Knife It is a sharp, thin-bladed slicing knife and works its way into your cake. Serrated Knife It has scalloped, tooth like edge, are ideal for cutting through foods with a hard exterior and softer interior, such as a loaf of crusty bread. Pastry Blender It is made of wires held together by a handle; used for cutting-in solid fat or shortening in the preparation of pies, biscuits or doughnuts. Pastry Wheel It is a round blade knife used to cut dough when making pastries. Rotary Egg Beater It is used in beating eggs or whipping cream. Bread and Pastry Production NC II Learning Module for Grades 9-12 Page | 11 Wire Whisk It is used to beat or whip egg whites or cream. Wooden Spoon It is also called mixing spoon which comes in various sizes suitable for different types of mixing. Rolling Pin It is used to flatten or roll the dough. Rubber Scrapper It is used to remove bits of food on sides of the bowl. Spatula It comes in different sizes; Small spatula are 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. Strainer/Sifter It is used to strain or sift dry ingredients. Set of Mixing It comes in graduated sizes and Bowls has sloping sides; used for mixing ingredients. Mortar and Pestle It is used to pound or ground ingredients. Utility Tray It is a shallow platform made of stainless, plastic used to hold ingredients and other materials. Chopping Board It is often made of wood or plastic and come in various widths and sizes and is use for various cutting purposes in the kitchen. OTHER BAKING/DECORATING TOOLS Cake Decorating It is used in decorating or designing Tips cake and other pastry products. Pastry Bag It is an open cone- or triangular- shaped, hand-held bag made from cloth, paper, or plastic that is used to pipe semi-solid foods by pressing Bread and Pastry Production NC II Learning Module for Grades 9-12 Page | 12 them and are used for icing or whipped cream. Cake Tester A kitchen utensil that is used to check the doneness of cakes. Pastry Tip It is a pointed metal or plastic tube connected to the opening of the pastry bag and is used to form desired designs. Pastry Brush Is used to spread butter, oil or glaze on food. It is also used to remove cake crumbs Cookie Press It is used to mold and shape cookies. Cake Server A companion utensil to a cake knife, the Cake Server is used to place pieces of cut cake and pie on plates to be served. Turntable It is a revolving stand with a flat working surface for decorating cakes and other pastry products. Baking Pan/Tin Cookie Sheet It is a flat rectangular metal with at least one rolled edge used especially for the baking cookies. Baking Tray or It is a flat, rectangular metal pan Baking Sheet used for baking variety of bread. Round Tube Pan A tube pan is a deep, smooth-sided baking pan with a hollow tube in the middle. It's used primarily for baking angel food and sponge cakes. The tube pan can be made as a single- piece pan or as a two-piece pan with a removable flat round bottom to help extricate the cake after baking. Bread and Pastry Production NC II Learning Module for Grades 9-12 Page | 13 Rectangular Pan Good for baking big rectangular cakes, mousses and large brownies and bar recipe. Round Pan It come in a variety of sizes and are commonly used for making tiered wedding cakes. Novelty Cake Pans It come in a variety of unique shapes like heart, pillow, diamond, and petal. These pans are excellent for baking creative cakes without the added time, difficulty, and waste of cake sculpting. Muffin Pan It is a baking pan formed of a group of connecting cups usually used for muffins or cupcakes. Bundt Pan It is generally used for baking coffee cakes and sweet cakes, known as Bundt Cakes. When the mixture of cake ingredients is baked, the cake is shaped into the decorative form of the pan. Tartlet Molds It is used for baking tarts and desserts Pie Plate Pie plates are used to bake single crust and double crust pies. It is composed of varied sizes. Loaf Pan It is a narrow rectangular pan and is used for baking loaf bread. Square Pan Is a pan that is ideal for baking brownies. Bread and Pastry Production NC II Learning Module for Grades 9-12 Page | 14 OVENS - are the workhorses of the bakeshop and are essential for producing the bakery products. Ovens are enclosed spaces in which food is heated, usually by hot air. Below are the kinds of ovens: Deck Ovens are so called because the items to be baked either on sheet pans or in the case of some bread free- standing 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. Rack Oven It is a large oven into which entire racks full of sheet pans can be wheeled for baking. 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. Convection Oven It contains fans that circulate the air and distribute the heat rapidly throughout Gas/Electric It is a dual fuel ranges that gives the Range flexibility of a gas cooktop and the excellence of an electric oven or a gas cooktop and a gas oven. Other Equipment Bread Slicer It is an equipment designed to cut bakery products already prepared (cooked) into several slices automatically, replacing the manual use of kitchen utensils Bread and Pastry Production NC II Learning Module for Grades 9-12 Page | 15 Dough Mixer Dough mixers are used in bakeries to stir dough ingredients together using the dough hook. Dough Roller It is a piece of industrial equipment that bakers can use to make the dough in large quantities without taking a lot of time. Cake Display Cake Display Fridges are the Chiller perfect way to display cakes & desserts. It is best for use in a cafe, restaurant, tearoom or bakery or even in school’s food laboratory. Refrigerator The fundamental reason for having a refrigerator is to keep food cold. Cold temperatures help food stay fresh longer. Dough Proofer It is used for final rising of the bread before baking through warm temperature. Proofing Cabinet / It is use for proofing and or for Baking Tray Rack cooling breads. Bread and Pastry Production NC II Learning Module for Grades 9-12 Page | 16 Process SeIf-check#1.1.1 Identifying the different baking tools and equipment Direction: Identify the different baking tools and equipments in the laboratory areas and explain their uses in front of the class. Name of Tools & Equipment Function/Uses 1. 2. 3. 4. 5. 6. 7. 8. 9. 10. 11. 12. 13. 14. 15. Bread and Pastry Production NC II Learning Module for Grades 9-12 Page | 17 Reflect and Understand Classification of Baking Tools/Equipment Activity 1.1.1 Direction: Classify the baking tools and equipment into the following categories. Classifying the tools will help you to gather and organize the materials during the actual preparation. Measuring Tools Mixing tools Baking tools Bread and Pastry Production NC II Learning Module for Grades 9-12 Page | 18 Transfer of Learning Role Playing Task Sheet 1.1.1 Title: Role Playing PERFORMANCE OBJECTIVE: Given the operation sheet 1.1.1; Demo role-play the function/uses of baking tools and equipment. Supplies and Materials: Baking Ingredients, Baking Tools and Equipment STEPS/ PROCEDURES: 1. Request for the needed tools and equipment 2. Explain the procedures in lighting an oven 3. Demo-role play the function/uses of the following: 1. wire whisk 5. Electric mixer 2. rubber scraper 6. Pastry blender 3. wooden spoon 7. Dough cutter 4. rolling pin 8. knife Assessment Method: Performance Criteria Checklist Learner’s Name: Date: Competency: Prepare Bakery Products Test Attempt: USES BAKERY TOOLS/EQUIPMENT 1st 2nd 3rd Directions: OVER-ALL EVALUATION The class willl be 4- The group has demonstrated and identified 8 – 10 baking divided into 5 tools and equipment. groups. Each group will prepare a skit 3- The group has demonstrated and identified 5 - 7 baking tools demonstrating the and equipment. proper use baking 2- The group has demonstrated and identified 2 – 4 baking tools tools and and equipment. equipment. 1-Can perform some of these skills satisfactorily but requires 4 = 92 - 95 considerable assistance and or supervision Note: 3 = 89 – 91 Teacher’s initial/signature will be indicated on the corresponding level 2 = 85 - 88 achieved by the learners. Bread and Pastry Production NC II Learning Module for Grades 9-12 Page | 19 What you need to know? Read Lesson Information closely and find out how you can remember. Then do Self-check 1.1.1a to know how much you have learned. Lesson Information BAKING INGREDIENTS Baked products are made from essentially the same ingredients – flour, fats, sugar, eggs, water or milk, and leavening (Gisslen, 1995). Combinations of these ingredients and preparation methods produce the various general classifications of baked products we see today. Flour – is the primary ingredient of most baked products because it provides the structure of the product (Lauterbach and Albrecht, 1994). The kind of flour that is commonly used in baking comes from the wheat grain. There are various kinds of flour that comes from wheat, but these can be generally classified as ‘strong’ or ‘weak’ flour. This classification is based on the amount of protein present in the flour. Flour is mostly starch but the protein content (7 to 14%) is important because it determines the formation of gluten. Gluten determines the shape and texture of the product. Strong flours come from hard wheat and have high protein content (whole wheat and bread flours).These are best used for breads while weak flours from soft wheat with lower protein content (all-purpose flour and cake flour) are used in cakes, quick breads, cookies and pies. Kinds of Flour Characteristics Function Proper Storage and Use a. Whole Comes from wheat grains, Best used in Must be stored in Wheat Flour contains the whole part of preparing an airtight sealed the grain including the bran yeast breads container in a (outer part or cover of the like whole cool dry place or grain), the endosperm (the wheat bread in the refrigerator. fruit) and the germ or the embryo (the inner part of the whole grain). b. Bread Flour It has more gluten strength This is the Several months in and protein content than best choice a cool, dry all-purpose flour. Bread for yeast cabinet when flour has 12 to 14% products like stored in a sealed protein. pan-de-sal, container or if pan/ sliced tightly wrapped, Bread and Pastry Production NC II Learning Module for Grades 9-12 Page | 20 bread, crusty and up to one breads and year in the rolls, and freezer. buns. c. All Is a combination of soft Best for pie Can be stored Purpose and hard flour. It may be crusts, inside the cabinet bleached or unbleached. It cookies, using an airtight Flour is one of the most used muffins, container and be and readily accessible cupcakes, kept for 6-8 flour. Protein varies from 8 pancakes and months. to 11%. shortened cakes d. Cake Flour Is a fine-textured, soft- This flour is Store in an wheat flour with high excellent for airtight container starch content. It has the baking fine- not exceeding for lowest protein content of 7 textured more than 6 to 9%. It is chlorinated (a cakes with months. bleaching process which greater leaves the flour slightly volume and is acidic, sets a cake faster used in some and distributes fat more quick breads evenly through the batter and cookies. to improve texture). Other kind of flour e. Rice Flour Rice flour is made from Can be used Can be stored in finely milled rice. It can be as substitute a plastic made from either white or for wheat flour container and brown rice. It has 6.5 to but the quality must not be 7% protein, but it does not of the product stored for a long form gluten. may differ. period of time. Bread and Pastry Production NC II Learning Module for Grades 9-12 Page | 21 1. Liquids – Liquid ingredients are important for hydrating protein, starch and leavening agents. Liquids contribute to the moistness and texture of the products. Liquids also help in leavening the product because it turns to steam and expands during baking. Kinds of liquid Characteristics Function and Use Proper ingredients Storage a. Water Physical The Use an characteristics of daily uses include open water (temperature, drinking, cooking, container color, taste, odor and bathing, washing within 3 to 5 etc.) are determined clothes and dishes, days in the by senses of touch, brushing teeth, refrigerator, sight, smell and taste. watering the garden, 1 to 2 days For example, washing pets etc. in a cold temperature by touch, room, or a color, floating debris, few hours in turbidity and a warm suspended solids by room. sight, and taste and odor by smell. b. Milk and Creams Fresh whole milk is Contributes water, Fresh milk the form of milk most fats, nutrients and and opened referred to in recipes. flavor. cans of Evaporated milk is evaporated milk with about 60% milk must of water removed. It be kept can be diluted with refrigerated equal amount of in an airtight water when used in container. baking. c. Juice Usually fresh fruit Adds flavor and Store in juices color. Best used in airtight recipes with baking container in soda as leavening. the refrigerator. Bread and Pastry Production NC II Learning Module for Grades 9-12 Page | 22 2. Fat –These may come from animal or vegetable fats. It can also be in liquid or solid form. Fats generally help to tenderize the product and soften the structure, add moistness and richness, increase keeping quality, add flavor, assist in leavening when used as creaming agents (Gisslen, 2001). Kinds of Fat Characteristics Function and Proper Use Storage a. Butter Made from fatty Good source of Butter must milk protein. It can flavor and be kept well be salted or melting quality wrapped unsalted. so these are inside the good for pastries refrigerator and cakes because it melts at room temperature and to maintain its good quality. b. Margarine Made from various Baker’s Keep well hydrogenated margarine (bar wrapped in vegetable or animal margarine) are refrigerator. fats, with flavorings very similar in emulsifiers, coloring characteristic Keep in tightly agents and other and function to closed ingredients. butter container in a cool, dry, dark Pastry place. margarine (in containers) are tougher and more elastic and are used for dough or pastries c. Oil Comes from Spreads to the Keep in tightly vegetable, nut or mixture too closed seed sources. It is thoroughly and container in a liquid fat. can shorten too cool, dry, dark much so it is not place. commonly used in cakes but in pie dough and some yeast breads. f. Lard Comes from the Are commonly Keep in tightly side part of the hog. used in making closed flaky crust for container in a pies. cool, dry, dark Bread and Pastry Production NC II Learning Module for Grades 9-12 Page | 23 place. g. Shortening Group of solid fats, Used for flaky Keep in tightly usually white and products such as closed tasteless, and pie crusts and container in a especially biscuits cool, dry, dark formulated for place. baking. 4. Sugar - or sweeteners have differing degrees of sweetness and come in various forms from powder to crystals to syrups. They generally add sweetness and flavor, create tenderness and fineness of texture (partly by weakening the gluten structure), give color to the crust, increase keeping quality (by retaining moisture), act as creaming agent with fats, and provide food for yeast (Gisslen, 2001). Kinds of Sweetener Characteristics Function and Proper Use Storage a. Granulated Regular white sugar Finer granulations or Refined cane also called table are better for sugar. mixing dough and sugar Caster sugar has batters because finer granules while they dissolve sanding sugar has relatively quicker. coarser granules Sanding sugar is than regular white good for sprinkles Must be kept sugar. on top of cakes in a plastic and cookies and sealed for syrups. container and stored in b. Confectioner or Sugar ground to a Used in icings, a dry place. Powdered fine powder mixed toppings, cream with a small amount fillings, dusting. Sugar of starch, also called icing sugar. Bread and Pastry Production NC II Learning Module for Grades 9-12 Page | 24 c. Brown Sugar The darker color the Used in place of (raw brown, more it has white sugar when impurities. It its flavor and color light brown, contains small is desired. It also medium brown) amount of glucose contains a small and fructose. It amount of acid so contains a little it can be used with amount of molasses baking soda to and the natural provide leavening. fibers of the sugar cane. 1. Leavening Agents – are responsible for the production and incorporation of gases during the baking process. This is what makes baked products rise. There are different kinds of leavening agents. Yeast is a biological leavening agent because it is a microscopic plant that produces carbon dioxide gas and alcohol in the process called fermentation. The released gas during fermentation produces the leavening action. Baking soda and baking powder are chemical leavening agents. These produce gas from the chemical reactions that occur when there is moisture and an acidic ingredient. Kinds of Function and Proper Leavening Characteristics Use Storage Agents a. Yeast Available as active dry Fermentation of Yeast must be yeast or instant yeast. yeast is important kept in an airtight Active dry yeast consists in the formation container away of coarse oblong granules. and stabilization from heat and Instant yeast or rapid-rise of gluten thus it is light. yeast has smaller granules best used for and dissolve faster. breads and other yeast products. b. Baking Sodium bicarbonate, a fine The fast action of Must be stored soda white powder that has a chemical in airtight slightly salty and alkaline leaveners makes container to taste (mapakla) them very good to maintain use in muffins, freshness. cakes, cookies, pastries. Bread and Pastry Production NC II Learning Module for Grades 9-12 Page | 25 c. Baking Mixture of baking soda powder plus an acid to react with it and starch to prevent lumping. It is available as single-acting or double- acting baking powder. Single-acting baking powder requires only moisture to release gas. Double-acting baking powder release gas in two stages. First, during mixing then completes the reaction with the addition of heat during baking. 6. Eggs – eggs perform many functions in the production of baked products. They come in various sizes (small, medium, large, extra-large) and kinds (chicken egg, duck egg, native egg). Kinds of eggs Characteristics Function and Use Proper Storage Large and fresh white Protein in eggs Keep shell Fresh white chicken eggs are the contributes to intact and eggs standards for baking. structure. store in the They should be clean, refrigerator. fresh-tasting, free of Emulsifier (blending or bad odors, and tastes. combining of substances that are difficult to blend like fats and liquid). This contributes to volume and texture. Leavening when egg whites are beaten, air is trapped in the foam bubbles and expand during baking. Shortening due to the fat content of the egg yolk. Moisture due to the quantity of water in eggs. Bread and Pastry Production NC II Learning Module for Grades 9-12 Page | 26 Flavor, color, nutritional value. 2. Salt and other Flavorings – Salt enhances the flavors and sweetness of other ingredients. Salt slows down yeast fermentation and strengthens gluten structure making it more stretchable (Lauterbach and Albrecht, 1994). Other flavorings include vanilla, spices (cinnamon, nutmeg, ginger, etc.) and flavor extracts (banana essence, pandan flavoring, lemon extract). Process Self-Check1.1.1a Categorizing the Baking Ingredients Direction: Categorize the following baking ingredients if they are liquid or solid. Make two columns on your answer sheet and write on the first column the solid ingredients and on the other side, your liquid ingredients. Margarine Lard Fruit Juices Cake flour Sugar Coconut Oil Baking powder Milk Vanilla Panutsa Almond Flavor Butter Salt Chocolate Bar Brown sugar Confectioner Sugar All-purpose Flour Water Baking Soda Condensed Milk Eggs Calumet Baking Skimmed Milk Butter Powder Cheese Refined Sugar Yeast Cocoa Bread and Pastry Production NC II Learning Module for Grades 9-12 Page | 27 Reflect and Understand Task Sheet 1.1.1a Title: “KNOW ME” (Identification of Ingredients) PERFORMANCE OBJECTIVE: Given the Task Sheet 1.1.1a; Identify the kind of ingredient by tasting and touching the actual ingredient. Supplies and Materials: Sample Bakery Products Pan-de-sal, Hotcake and Siopao STEPS/ PROCEDURES: Group 1 - Have a tasting exercise. Given a pan-de-sal, hotcake, and siopao. Identify the ingredients used for each item. Write your answers in your notebook. Group leader shall discuss the result of your activity. Group 2 - Identify the dry ingredients placed on the table as to bread flour, cake flour, all-purpose flour, refined sugar, cornstarch, iodized salt and confectioners’ sugar. Note: Please do not taste. Assessment Method: Performance Criteria Checklist Group Name: Date: Competency: Prepare Bakery Products Test Attempt: BAKING INGREDIENTS 1st 2nd 3rd Directions: OVER-ALL EVALUATION The class willl be 4- The group has identified the right ingredient without any divided into 2 assistance and supervision. groups. Each group will follow 3- The group has identified 3 - 4 ingredients with assistance and the procedure supervision. given by the teacher. 2- The group has identified 2 - 3 ingredients with assistance and supervision. 4 = 92 - 95 1-Can perform some of these skills satisfactorily but requires 3 = 89 – 91 considerable assistance and or supervision 2 = 85 - 88 Note: Teacher’s initial/signature will be indicated on the corresponding level achieved by the learners. Bread and Pastry Production NC II Learning Module for Grades 9-12 Page | 28 What you need to know? Read Lesson Information closely and find out how much you can remember. Then do Activity & Task Sheet 1.1.2 to know how much you have learned. Lesson Information The Best and Most Accurate Way to Measure Wet and Dry Ingredients for Baking Proper measuring is a crucial part of successful baking. Unlike cooking, where you can often get away with eyeballing the amount of ingredients you put in the dish-a-ball of mozzarella, a knob of butter, three tomatoes-baking is chemistry and requires precision. Add too much flour to cake batter and the cake may come out tough and dry. Not enough flour and you risk ending up with a badly structured cake that will collapse in the oven. A. Measuring Dry and Liquid Ingredients (Using Standard Measuring Cup, Spoon and Liquid Measuring Cup) 1. Dry Ingredients A. Flour a. Sift the flour to remove lumps. b. Spoon sifted flour lightly into a measuring cup heaping it well over the top of a cup. Do not shake the cup. c. Level off the cup with a straight-edged utensil or spatula. B. Sugar a. White sugar needs sifting only if lumpy. Proceed as in the measuring of flour. b. Brown sugar, if lumpy press through a coarse sieve to crush the lumps. Pack into measuring cup just enough to hold its shape. Level off. Bread and Pastry Production NC II Learning Module for Grades 9-12 Page | 29 c. Sift Confectioners’ Sugar through a sieve to remove lumps. Spoon lightly into measuring cup. C. Baking Powder, Soda, Salt and Spices a. Fill measuring spoon with the desired ingredients. Level off with a spatula or any straight-edged utensil. Stir lightly before measuring. a. Shortening a. With the use of dry/solid measuring cup Have shortening at room temperature. Pack firmly into the measuring cup, taking care not to have air pockets. Level off with a spatula or any straight-edge tool/utensil. Use a standard measuring spoon for less than ¼ cup shortening. 2. Liquid Ingredients A. With the use of liquid measuring cup 1. Set up the liquid measuring cup. Place it on a flat and even surface. 2. Pour the liquid carefully and slowly into the cup. Stop pouring when the liquid reaches the marker line for the desired amount. 3. Check your measurement. Bend down so that your eyes level with the marker line. Look at the top of the liquid. B. Measuring Dry and Liquid Ingredients by Weight (Digital Weighing Scale) The best way to measure ingredients when baking is by using the Digital Weighing Scale. This is because weight, not volume, is more accurate method of measurement. If you have a recipe that lists its ingredients by weight, use a digital weighing scale to measure the ingredients. Bread and Pastry Production NC II Learning Module for Grades 9-12 Page | 30 3. Turn on a digital scale. Place the bowl you will use on the scale. 4. Press "tare" to reset the measurement back to zero. 5. Add the ingredients one at a time, pressing "tare" after every addition to accurately measure the weight of the ingredient as listed. 6. Or you can measure by weight one ingredient at a time. MEASUREMENTS AND THEIR EQUIVALENTS The following are different tables of measurements and their equivalent s using the three system of measurements. Table 1.1 TABLE OF SUBSTITUTION OF INGREDIENTS For: Substitute 1 cup butter 1 cup margarine 1 oz. chocolate, unsweetened 1 square chocolate 1 oz. sweetened chocolate ¼ cup cocoa + 1 ½ to 2 tsp. shortening 8-10 pcs. graham crackers 1 cup graham crumbs 4 oz. breadcrumbs 3 cups soft crumbs 1 cup milk (diluted) ½ c. evaporated milk+ ½ c. water 1 cup cake flour 1 c. all-purpose flour – 2T APF + 2T Cornstarch (both sifted) 1 T. cornstarch 2 tablespoon flour 1 cup sour milk 1 c evaporated milk + 1 T. vinegar or lemon juice 1 cup whipping cream ¾ c. whole milk + ¼ c. butter 1 whole egg 2 egg yolks 1 cup molasses 1 cup honey Bread and Pastry Production NC II Learning Module for Grades 9-12 Page | 31 Table 1.2 EQUIVALENT OF WEIGHTS AND MEASUREMENTS 1gallon (gal.) = 4 quarts 1 kilogram (kg)= 1000 grams 1 quart (qt.) = 2 pints 1 pound (lb.) = 16 ounces 1 pint (pt.) = 2 cups 1 ounce (oz.) = 28.349 grams 1 cup (c.) = 8 fluid ounces 1 cup sifted all-purpose flour (c.) = 115 grams/4 ounces 1 cup (c.) = 16 tablespoon 1 cup sifted bread flour = 121 grams/4 ¼ ounces 1 tablespoon (T./tbsp) = 3 teaspoon 1 cup sifted cake flour = 100 grams/3 1/2 ounces Process Self-Check 1.1.2 Direction: 1. Give the equivalent of the following ingredients: 1 cup butter 1 oz. sweetened chocolate 1 oz. chocolate, 8-10 pcs. graham unsweetened crackers 4 oz. breadcrumbs 1 cup milk (diluted) 1 cup milk (diluted) 1 cup cake flour 1 cup whipping cream 1 whole egg 2. Give the equivalent of weights and measurements: 1gallon (gal.) 1 cup sifted all- purpose flour (c.) 1 cup (c.) 2 cups 1 tablespoon (T./tbsp) 1 ounce (oz.) 16 ounces 1 quart (qt.) 1 quart (qt.) 1 kilogram (kg.) Bread and Pastry Production NC II Learning Module for Grades 9-12 Page | 32 Reflect and Understand Activity Sheet 1.1.2 Knowing the differences of measurement using Ordianary Cup & Standard Measuring Cup Title: Measuring Dry and Liquid Ingredients Accurately PERFORMANCE OBJECTIVE: Given the lesson information 1.1.2; learn to measure dry and liquid ingredients accurately. Supplies and Materials: Measuring cups (for liquid and dry), Ordinary cup, Weighing scale, Water and Flour STEPS/ PROCEDURES: 1. Request for the needed tools and equipment 2. Measure flour in the ordinary cup. Use proper procedure in measuring. 3. Transfer the flour you measured from the ordinary cup to the measuring cup. Does your cup contain more or less than the standard measuring cup? _________ 4. Weigh the flour that you measured in ordinary cup. How much does it weigh?_______ 5. Measure water in the ordinary cup. 6. Transfer the water in the standard liquid measuring cup. What is the volume of the water? _____________ 7. Is this more or less than the standard volume of 1 cup of water which is ___________________)? Conclusion: The ordinary cup contains ____ g (more or less) than the dry measuring cup. The ordinary cup contains ____ ml (more or less) than the liquid measuring cup. Practical Demonstration by the students on how to measure dry and liquid ingredients accurately using ordinary cup and standard measuring tool/devises (This activity should be done by group) Assessment Method: Performance Criteria Checklist Learner’s Name: Date: Competency: Prepare Bakery Products Test Attempt: Measuring Dry and Liquid Ingredients 1st 2nd 3rd Accurately Directions: OVER-ALL EVALUATION Bread and Pastry Production NC II Learning Module for Grades 9-12 Page | 33 Test how the 4- Can perform measuring all the dry and liquid basic ingredients ordinary using the ordinary household wares and standard measuring devises household wares without assistance and supervision. measures compared to 3- Can perform measuring all dry and liquid basic ingredients using standard the ordinary household wares and standard measuring devises with measuring assistance and supervision. devises. 2- Can perform measuring 5 - 6 dry and liquid basic ingredients using Materials the ordinary household wares and standard measuring devises with needed: -ordinary assistance and supervision. cup (one that you use in your 1-Can perform some of these skills satisfactorily but requires home. considerable assistance and or supervision Note: Teacher’s initial/signature will be indicated on the corresponding level achieved by the learners. Bread and Pastry Production NC II Learning Module for Grades 9-12 Page | 34 Transfer of Learning Task Sheet 1.1.2 Title: Measuring Dry and Liquid Ingredients Accurately Using Standard Measuring Tools PERFORMANCE OBJECTIVE: Given the lesson information 1.1.2; learn to measure dry and liquid ingredients accurately. Supplies and Materials: Measuring cups (for liquid and dry), Weighing scale, Water and Flour STEPS/ PROCEDURES: 1. Request for the needed tools and equipment 2. Measure flour in the standard measuring devises/tools. Use proper procedure in measuring. 3. Practical Demonstration by the student on how to measure dry and liquid ingredients accurately. 4. Follow the steps on the lesson “The Best and Most Accurate Way to Measure Wet and Dry Ingredients for Baking” – Lesson Information 1.1.2 Practical Demonstration by the students on how to measure dry and liquid ingredients accurately using the standard measuring tool/devises (This activity should be done by group) Assessment Method: Performance Criteria Checklist Learner’s Name: Date: Competency: Prepare Bakery Products Test Attempt: (Measuring Dry and Liquid Ingredients Accurately) 1st 2nd 3rd Directions: OVER-ALL EVALUATION Assemble the 4- Can perform measuring all the dry and liquid basic ingredients measuring using the measuring devises without assistance and supervision. tools available 3- Can perform measuring all dry and liquid basic ingredients using in the the standard measuring devises with assistance and supervision. laboratory. Demonstrate 2- Can perform measuring 5 - 6 dry and liquid basic ingredients using the standard measuring devises with assistance and supervision. the proper way of measuring 1-Can perform some of these skills satisfactorily but requires dry and liquid considerable assistance and or supervision ingredients. Note: Teacher’s initial/signature will be indicated on the corresponding level achieved by the learners. Bread and Pastry Production NC II Learning Module for Grades 9-12 Page | 35 What you need to know? Read Lesson Information closely and find out how much you can remember. Then do Self- Check & Task Sheet 1.1.3 to know how much you have learned. Lesson Information Types, Kinds, Classification of Bakery Products A. Bread Bread is a staple food prepared from a dough of flour and water, usually by baking. Throughout recorded history it has been a prominent food in large parts of the world and is one of the oldest man-made foods, having been of significant importance since the dawn of agriculture. Bread may be leavened by processes such as reliance on naturally occurring sourdough microbes, chemicals, industrially produced yeast, or high-pressure aeration. Commercial bread commonly contains additives to improve flavor, texture, color, shelf life, nutrition, and ease of manufacturing. Bread plays essential roles in religious rituals and secular culture. Kinds of Dough in Baking Lean Dough - is a dough low in fat and sugar. These are higher in fat and sugar and sometimes contain eggs and milk solids, because they are richer, they have a softer crust. The basic ingredients for bread which includes flour, yeast, salts, a little sugar and shortening makes up the lean dough. This dough is made up into Pan de Sal, Pan Amerikano, French Bread and other crusty bread varieties. Rich Dough - are yeast-based doughs that contain butter, cream, fat or eggs. Rich dough produces a bread that is soft with a tender cake-like texture. Aside from the basic ingredients for dough, rich dough has butter, nuts, fruits, eggs and condiments. Milk is often used, too. Rich dough also uses more sugar. This dough is used in making rolls, coffee cakes and the sweet bread varieties. Methods of Mixing Dough: Mixing is a general term that includes stirring, beating, blending, binding, creaming, whipping and folding. In mixing, two or more ingredients are evenly dispersed in one another until they become one product. Each mixing method gives a different texture and character to the baked good. Bread and Pastry Production NC II Learning Module for Grades 9-12 Page | 36 Straight Dough Method – This method combines all the ingredients together at one time to make the dough. The dough is kneaded and set aside to rise. Steps involved in the straight dough method: Step 1: Mixing the Dough. Bread dough can be mixed by hand or in a machine Step 2: Kneading the dough by hand Step 3: First rise Step 4: Shaping the dough and the final rise Step 5: Testing Step 6: Baking Modified Straight Dough Method The Modified Straight Dough Method is utilized for combining enriched dough, meaning dough that contains fat, sugar, and sometimes eggs and milk. The purpose of the modified straight dough method is to ensure even distribution of the fat and sugar present in enriched dough. This method is very simple but requires a few more steps compared to The Straight Dough Method. Steps in Making Modified Straight Dough Method 1. Mix the yeast with the liquid. 2. Combine the fat, sugar, salt, and flavorings. If the bread includes dry milk powder, this will also be added in this step. 3. Add the eggs, one at a time, mixing until fully combined before adding the next egg. 4. Add the liquid/yeast mixture and stir to combine. 5. Add the flour and mix until it is all saturated. 6. Follow the recipe’s procedure for either kneading or following the stretch and fold method for building the gluten structure. 7. Follow the recipe’s procedure for fermentation. 8. Release the gas out of the dough by pressing down in the middle and folding the sides over the top of the dough, “punching”. 9. Shape the bread and let it rise until double in volume. 10. Bake. Sponge Dough Method The sponge and dough method is a two-step bread making process: in the first step a sponge is made and allowed to ferment for a period of time, and in the second step the sponge is added to the final dough's ingredients, creating the total formula. In French baking the sponge and dough method is known as levain-levure. Characteristics of a Well-Made Bread Whether you’re a bread fiend or someone who just enjoys a good sandwich, there’s no reason you shouldn’t be able to tell the difference between a loaf of bread and a truly great loaf of bread. You might be wondering how one loaf of bread differs from any other loaf of bread, but any quality bakery will be able to tell you that there certainly is a difference. While you might not be employed at a quality bakery, it’s absolutely possible for you to be able to quality-check bread like the best of them. Below, we’ve crafted a guide that describes five of the most important qualities you should be looking for in a great loaf of Bread and Pastry Production NC II Learning Module for Grades 9-12 Page | 37 bread. Crust. A bread without a nice, crispy crust isn’t a bread that’s worth your time. Artisan bread should have a variety of hues in its crust, ranging from golden brown to a light golden color. This ensures you’ll have the best tasting experience. 1. Air Pockets. Wheat flour is commonly used to make bread because it holds two gluten-forming proteins, but some bakers over-work their dough and end up with a bread that’s far too dense. What you should be looking for in fresh bread is a variety of bubble sizes. 2. Glossy Interior. Not every bread should look wet on the inside, but a quality bread will have a slightly glossy finish on the inside. In addition, it will spring back when you press your finger into it. 3. Flavor. If a bread bakery claims to make a good flavored bread, you should be able to smell that flavor before you even bite into a piece. Any decent bread should have a good flavor; it shouldn’t taste like eating air! 4. Finish. While a loaf of bread doesn’t have to look gorgeous to be tasty, a pretty bread certainly makes eating more enticing. A good finish or glaze, especially on sweet breads, should be an indicator of quality. B. Cookies. Cookies are always popular. They are really “little cakes”, flat, sweet and small. They can be made in a variety of shapes and flavors and can be served in just as many ways. Kinds of Cookies Cookies are generally easy to make and one of the first things a beginning baker makes. 1. Molded Cookies Molded cookies are usually round and are formed by rolling the dough with your hands. They may be pressed flat with a fork like peanut butter cookies. Keep your fingers or utensils lightly dusted with flour or sugar to keep the dough from sticking. 2. Dropped Cookies Dropped cookies are usually the easiest kind of cookie to make. Dropped cookies are made by dropping soft dough by the teaspoonful onto a cookie sheet. Make sure you leave enough room between cookies for spreading. Usually 2 inches is a good rule of thumb unless your recipe specifies otherwise. If uniform size is important you may wish to use a cookie scoop. Bread and Pastry Production NC II Learning Module for Grades 9-12 Page | 38 3. Rolled Cookies The dough for rolled cookies, or cut out cookies, is rather stiff. It is rolled into a sheet onto a lightly floured board and then cut into shapes with a knife or cookie cutters. Work with only a portion of the dough at a time. Use as little flour as possible to keep your cookies from getting tough. Rolling out thinner will produce a crisper cookie and thicker will make a softer and chewier cookie. 4. Pressed Cookies A cookie press is used to make pressed cookies like spritz cookies. The dough should be soft enough to be put through a cookie press but must be stiff enough to hold a shape. If the dough is too soft, refrigerate for a while. If the dough is too stiff, add an egg yolk and try again. 5. Refrigerator Cookies Also known as sliced cookies, these cookies are made by rolling the dough into a thick bar. The dough is then chilled in the refrigerator until ready to bake. Make sure you wrap the rolls good, so they won’t absorb other odors from your refrigerator. Dough may be kept up to a week like this. After chilling, the dough is thinly sliced with a sharp knife and then baked. 6. Bar Cookies Bars or squares are more like cakes and are a softer type of cookie. They may be crisp or chewy. They may also be layered or filled. Brownies are one good example of bar cookie. They are baked in a baking pan with sides. Make sure you use the proper size of pan or your bars may not turn out right. When done these cake-type cookies are cut into squares. Most bars will cut better if allowed to cool first. Bread and Pastry Production NC II Learning Module for Grades 9-12 Page | 39 7. No Bake Cookies These cookies don’t require the use of an oven. They are technically not a type of cookie. They are usually very rich and more like a candy. No bake chocolate oatmeal cookies are a good example. These are best made like candy with a double boiler and a candy thermometer. Mixing Techniques Creaming. It is rubbing one or two ingredients in a bowl with the help of a wooden spoon or electric mixer to make a soft fluffy mixture. The creamed mixture should have both smooth and grainy particles. Cutting-in. Mixing fat and flour with the use of pastry blender or two knives in a scissor-like manner. This method cuts fat into small pieces, coating them with flour to form coarse, granular mixtures for pastries and biscuits. Folding. This is working with two ingredients very gently to retain air in the mixture. It often involves one delicately textured ingredient such as beaten egg white or whipped cream, which would be reduced to nothing if handled crudely and a batter type mix. Cut and Fold. A combination of two motions cutting vertically through the mixture and turning over and over by gliding the rubber scraper across the bottom and sliding along the sides of the mixing bowl. Beating. It is done to incorporate air in a mixture by mechanical agitation. It could be done with the use of wire whips, eggbeaters and electric mixers. Stirring. It is often done with a wooden spoon, rotating it through a mixture if necessary, usually until the ingredients are combined. Whipping. It is a process of beating eggs and cream to fill them with air and make them thick and fluffy. Sifting. It is the process of separating the coarse particles in the dry ingredients by passing through a sieve. Air is incorporated through this method. Bread and Pastry Production NC II Learning Module for Grades 9-12 Page | 40 A. Muffin A muffin is an individual-sized, baked product. It can refer to two distinct items, a part-raised flatbread that is baked and then cooked on a griddle (typically unsweetened) and a cupcake-like quick bread (often sweetened) that is chemically leavened and then baked in a mold. While quick bread muffins are often sweetened, there are savory varieties made with ingredients such as corn and cheese. The flatbread is of British or European derivation, and dates from at least the early 18th century, while the quick bread originated in North America during the 19th century. Both are common worldwide today. Outside Characteristics of Muffins and Quick Bread Shape: Uniform, well-rounded top, free from peaks and no cracks Size: Uniform, large in proportion to weight Color: Uniform golden brown Crust: Tender, pebbled or slightly rough and shiny Inside Characteristics of Muffins and Quick Bread Color: Creamy, white or slightly yellow, free from streaks Grain: Round, even cells, free from tunnels Texture: Tender, moist, light Flavor: Pleasing, well blended with no bitterness B. Biscuits Biscuits are small flaky quick breads. It is a variety of small baked goods with a firm browned crust and a soft, crumbly interior. They are usually made with baking powder or baking soda as a chemical leavening agent rather than yeast. Two Ways to Make Biscuits 1. Using solid fats – Solid fats are cut into the flour with a fork, a pair of knives or a pastry blender until it coats the flour and is crumbly and mealy. Liquid is added to make a soft dough and then the mixture is rapidly but lightly kneaded to evenly distribute the mixture and sufficiently develop the gluten for a flaky product. 2. Using liquid shortening or “Wet to Dry Method” – Liquid shortening, or oil is added to the liquid ingredients and mixed with the dry ingredients to make a soft dough. It is kneaded rapidly but lightly and treated like the solid fat dough. Outside Characteristics of Biscuits Shape: Uniform, straight sides and level tops on rolled biscuits. Size: Uniform, twice the size of unbaked biscuits Color: Uniform golden-brown tops and bottoms, sides lighter: free from yellow or brown spots Bread and Pastry Production NC II Learning Module for Grades 9-12 Page | 41 Crust: Tender, moderately smooth; free from excess flour Inside Characteristics of Biscuits Color: Creamy white, free from yellow or brown spots Grain: Flaky, pulling off in thin sheets, medium fine, even cells Texture: Tender, slightly moist, light Flavor: Pleasing, well blended with no bitterness Process1.1.3 Self-Check Activity Sheet 1.1.3a Activity. Observe and Describe Direction: This activity investigates the crumb structure of bread so that you will know the characteristics of quality bread. Get a piece of freshly baked pan-de-sal, hamburger bun or pan de lemon from a nearby bakery. How does the bread smell? _________________________________ What is its shape? Does it hold its shape or is it deformed? ________ If the bread is still hot, allow it to cool first before proceeding to the next steps. Choose the piece of bread or part of the bread that is not deformed. Slice the bread across to reveal a cross section of the bread. It is important that the bread retains its shape and does not get flattened so use sharp bread knife making sure that the bread has cooled before slicing and slice gently. Observe the cross section of the bread. This is the crumb structure – you can see the formation of holes (cells) and the cell walls or grain. Are there small or big holes? Are the holes spread across evenly or concentrated in one area? ____________________________________ Is the dough between the holes firm or too soft? Does it hold its shape or fall apart easily? _______________________________________________ When it cools down, does it retain its softness, or does it become hard? ______ TIP: Good quality yeast bread should have good volume (from leavening action). It should have good structure and texture with evenly spaced cells surrounded by thin cell walls that holds its shape and does not crumble on its own. Bread and Pastry Production NC II Learning Module for Grades 9-12 Page | 42 Reflect and Understand Task Sheet 1.1.3b Title: Actual Performance on the Different Mixing Techniques PERFORMANCE OBJECTIVE: Given the lesson information 1.1.3; Demonstrate the different mixing techniques. Supplies and Materials: Baking Tools (Wooden Spoon, Wire Whisk, Blender, Flour Sifter, Mixing Bowl, Electric Mixer and Ingredients STEPS/ PROCEDURES: 1. Request for the needed tools and equipment 2. Given the tools and Ingredients in baking, demonstrate on the uses of each following the discussion on Mixing Techniques in Baking, Lesson Information 1.1.2 pp Creaming Sifting Blending Rolling Kneading Assessment Method: Performance Criteria Checklist Learner’s Name: Date: Competency: Prepare Bakery Products Test Attempt: 1st 2nd 3rd Directions: OVER-ALL EVALUATION Assemble the 4- Can perform the mixing techniques using the required tools/devises measuring tools without assistance and supervision. available in the laboratory. 3- Can perform the mixing techniques using the required tools/devises with assistance and supervision. Demonstrate the proper way of 2- Can perform only 3 - 4 mixing techniques using the standard measuring measuring dry tool/ devises with assistance and supervision. and liquid ingredients. 1-Can perform some of these skills satisfactorily but requires considerable assistance and or supervision Note: Teacher’s initial/signature will be indicated on the corresponding level achieved by the learners. Bread and Pastry Production NC II Learning Module for Grades 9-12 Page | 43 What you need to know? Read Lesson Information closely and find out how much you can remember. Then do Self-check 1.1.4a to know how much you have learned. Lesson Information BAKING TEMPERATURE CONTROL Temperature control plays a crucial role in: Time management Product consistency Crust, crumb, and flavor characteristics Shelf life Temperature of dough during mixing "Baking, The Art and Science", by Schunemann and Treu, has a good amount of information relative to the consequences of mixing at too high or low a temperature. Schunemann and Treu indicate that the intensity and duration of the mixing process effects the optimal dough temperature. Since slow-speed mixers are susceptible to faster dough maturation, keeping the dough cool leads to the best results. High-speed mixers lead to dough that ages more slowly. In this case, the higher friction (discussed below) compensates for any temperature adjustment. Since yeast activity is greatly reduced at lower temperatures, dough prepared under cool conditions tends to ferment more slowly. Dough Properties: Excessively Cool Conditions Excessively Warm Conditions Matures slowly and remains "green" Matures quickly and gets "old" very fast. or "young" for a long time. Is moist. Is dry and tends to form a skin. Is sticky and runny. Firms up very quickly. Is not firm, but rather, "flows". Turns "short" (less elastic) very rapidly. Loses fermentation stability Bread and Pastry Production NC II Learning Module for Grades 9-12 Page | 44 Base Temperature Calculation How is the temperature of the dough controlled? By using the base temperature calculation. The factors that influence dough temperature are the ambient temperature, the temperature of the flour, the temperature of the water, and the temperature resulting from the action of kneading (manual) or mixing (mechanical). The temperature of each of the first three factors is easily measured by using a thermometer. The fourth factor, the temperature resulting from the action of kneading or mixing, is known as the friction factor. The friction factor refers to the amount of energy or heat generated during the dough making process. Friction varies according to whether the action is manual or mechanical, how much time the action takes, and the firmness of the dough. If the action is mechanical, friction also depends upon the type of mixer used. There is disagreement regarding estimates of how many degrees the dough temperature may rise during kneading and mechanical mixing. Some suggest 1 degree per minute for either method. Others suggest 1 degree per minute for kneading, and 2 degrees per minute for mechanical mixing, no matter which type of mixer is used. These differences emphasize the importance of calculating the friction factor independently. Temperature During Fermentation and Proofing 1. Primary Fermentation (Bulk Fermentation) Primary fermentation is also referred to as bulk fermentation. Activity of the ferment, be it baker’s yeast or levain (sourdough), is one of the primary factors in the process of dough development during primary fermentation. Consequently, temperature plays a vital role in determining the time within which dough development or maturation is achieved for a formula with a specific ferment level. It is customary to adjust the ferment quantity, or fermentation time, or both, with changes in dough temperature, whether those changes are introduced intentionally or unintentionally. Practicing bakers, in both commercial and home settings, are familiar with these relationships and make appropriate adjustments. The following tables entitled Dough Conditions During Fermentation, and Quality of the Final Product, are offered as a simplified reference to help determine the causes of defects or faults resulting from inadequate temperature conditions during fermentation. Dough Conditions During Fermentation Excessively Cool Conditions Excessively Warm Conditions Dough does not attain enough Dough reaches the peak of its gassing power during gassing power during mixing or during make-up fermentation and proofing Dough is rigid, tough, and flat Dough lacks elasticity, breaks when stretched, and becomes dry Quality of the Final Product: Excessively Cool Dough Excessively Warm Dough Volume is reduced Volume is reduced Bread and Pastry Production NC II Learning Module for Grades 9-12 Page | 45 Crust is dark and hard Crust is pale and whitish Bread has irregular holes or Bread has large cells with thick walls breaks Crumb dries out quickly. Crumb is dry, crumbly and, at times, sour tasting Crumb is uneven, dense in the Crumb is gray center or open outside Aroma and flavor are poor Aroma and flavor are poor Shelf life is reduced Shelf life is reduced 2. Intermediate Proof (Benching or Bench Time) Intermediate proof is also referred to as benching or bench time. It is a period of rest between the work carried out by dividing and rounding (an activity during which dough temperature becomes evenly distributed), and final shaping. The purpose of this rest period is to allow the dough to become sufficiently soft, extensible, and relaxed to perform well during shaping, and to further fermentation development. During intermediate proof the activity of the ferment continues to generate carbon dioxide. The extent of the activity depends primarily upon the dough temperature, and the length of time involved. The result of the activity is that the gas bubbles in the dough begin to increase in size. For this reason, this period can be used to influence the structure of the final product. An adequate intermediate proof is thought of as critical in the development of products with an open cell structure. Provided there is limited structural modification, and degassing is minimized during final shaping, a longer intermediate proof time, e.g. 15 minutes or more, will result in a more open cell structure in the final product. The temperature during intermediate proof should be consistent with the temperature during primary fermentation. 3. Secondary Fermentation (Proofing/Final Proof) Secondary Fermentation is also referred to as proofing or final proof. It is the period that follows shaping and precedes baking. The purpose of proofing is to obtain maximum dough development by allowing the shaped dough to relax and expand to produce an aerated piece of dough which, when baked, produces the desired shape and volume. During proofing, the structure of the final product is set. Proofing temperatures generally occur within a range of 22°C to 29°C (72°F to 85°F), depending upon the formula and final product. Many commercial bakers have access to programmable equipment referred to as "proofers" or "proofing cabinets," which allow for the ultimate control of such factors as temperature, time, and humidity. Those bakers who do not employ specialized equipment, and those of us baking at home, tend to identify areas within our environment in which the temperature is naturally or easily controlled, and devise makeshift techniques to influence humidity. If the dough is proofed at an improper temperature, or if there are fluctuations in temperature during proofing, the following defects or faults may occur: The dough may become too cool, resulting in a final product that is small and compact, with a dense crumb structure. The dough may form a skin, inhibiting expansion during proofing and baking, and causing a pale, dull, and thick crust, Bread and Pastry Production NC II Learning Module for Grades 9-12 Page | 46 Temperature During Baking: Although the definition of "baked" is considered arbitrary by some, a range in temperature from 93°C to 96°C (200°F to 205°F), at the center of a lean dough at the end of baking, is the generally accepted standard. This is the temperature necessary for the structure throughout the final product to be adequately rigid. For a rich dough, the standard is 82°C to 87°C (180°F to 190°F). Two processes determine baking temperature. One is the expansion of gas cells, and the other is the coagulation of gluten and gelatinization of starch. Coagulation is described as the aggregation of protein macromolecules into clumps or aggregates of semisolid material. Gelatinization is described as the swelling of starch granules when heated in the presence of water. Too low an oven temperature will cause the dough to expand to its greatest extent before the gluten and starch have had an opportunity to set. The dough will then collapse into a flat, dense mass. Too hot an oven will cause the protein and starch in the outer layers to set too quickly. The crust, prematurely formed, will prevent further expansion. Lean dough is usually baked at 218°C to 232°C (425°F to 450°F), while rich dough is usually baked a

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