bREAD AND PASTRTY PRODUCTION NC II 8.pptx

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1. GOOD DAY!

2. Recap! Enumerate the different ingredients used in icing making. You will describe the buttercream icing you’ve made last performance task.

3. “What do you think?” Think a bakery product and describe what packaging usually used based on the picture. How do you think a bakery product stored?

4. “Give and share!” Bread

5. “Give and share!” Baguette

6. “Give and share!” Pretzel

7. “Give and share!” Donuts

8. Food packaging- enclosing the food in a material for physical, chemical, biological protection and tampering resistance. “Ears and Eyes on me!”

9. The aims of packaging are to keep the food in good condition until it is sold and consumed. Packaging should provide the correct environmental conditions for food starting from time food is packed until the time of consumption. Food Packaging

10. A good package should therefore perform the following functions:

11. a. Provide a barrier against dirt and other contaminants thus keeping the product clean. b. Prevent losses. For example, packages should be securely closed to prevent leakage.

12. c. Protect food against physical and chemical damage, such as, the harmful effects of air, light, insects, and rodents. Each product has its own needs. d. Help the consumers to identify the food and instruct them how to use it correctly.

13. e. Persuade the consumers to purchase the food. f. Cluster or group together small items in one package for efficiency.

14. g. Marketing. The packaging and labels can be used by marketers to encourage potential buyers to purchase the product. h. Correct packaging prevents any wastage which may occur during transportation and distribution.

15. Types of Packaging Materials

16. WOOD- wooden shipping containers have traditionally been used for a wide range of solid and liquid foods. Wood offers good protection, good stacking characteristics and strength. Types of Packaging Materials

17. PAPER- is an inexpensive packaging material. It is however highly absorptive, and is fairly easily torn. Types of Packaging Materials

18. Glass. It has many properties which make it a popular choice as a packaging material. Types of Packaging Materials

19. • Glass is able to withstand heat treatments such as pasteurization and sterilization. •It does not react with food. •It protects the food from crushing and brushing. •It is resisted to moisture, gases, odors and microorganisms. PROPERTIES OF GLASS

20. • inspection •washing •rinsing •sterilization •sealing and capping •cooling PREPARATION OF GLASS CONTAINERS

21. Plastics - are extremely useful as they can be made in either soft or hard forms, as sheets or containers, and with different thickness, light resistance, and flexibility. Types of Packaging Materials

22. Home Canned Foods - One of the oldest and most common methods of food packaging in homes is the use of home canning. Methods of Food Packaging

23. Canned foods - Canning foods as a method of food processing have been around; foods that are canned commercially are cooked prior to being placed in the can in order to prevent contamination . Methods of Food Packaging

24. Foil packaging- allows the food to be sealed in the package without losing any residual moisture that may still be in the food. Innovative method. Methods of Food Packaging

25. What Must Appear on the Label?

26. Storing Bakery Products is one of the most important activities after preparation. Bakery products are to be kept properly to avoid spoilage.

27. Storing Bakery Products Bread and rolls general storage WHERE TO STORE - Relatively dry, a place well above floor level, in a unit cleaned daily and scrubbed weekly; away from strong odors . HOW TO STORE- Ideally at room temperature 75°F to 85°F in adequate space to prevent crushing.

28. Storing Bakery Products Bread and rolls general storage HOW TO REFRESH- Stale bread and rolls, for all practical purposes, cannot be refreshed for optimum quality. Two or three days – old bread, however, can be used toasted.

29. Storing Bakery Products Soft – crushed breads, rolls, sweet rolls WHERE TO STORE - Refrigerate to prevent mold growth, accelerates staling. HOW TO STORE- In original wrappers (moisture and vapor proof) to prevent drying out.

30. Storing Bakery Products Soft – crushed breads, rolls, sweet rolls HOW TO REFRESH- Frozen goods: Thaw as rapidly as possible or in oven at 325°F for 20 minutes.

31. Storing Bakery Products Hard – crushed breads and rolls. WHERE TO STORE - Can be stored in freezer, wrapped loosely in paper, but keep best when frozen partly baked in vapor-proof wrapping. HOW TO STORE- Unwrapped HOW TO REFRESH- Frozen goods: Thaw wrapped as rapidly as possible, re crisp by heating uncovered in a 400°F oven for about 5 minutes

32. Storing Bakery Products Cupcakes and muffins WHERE TO STORE - Relatively dry, a place well above floor level, in a unit cleaned daily and scrubbed weekly; away from strong odors HOW TO STORE- Covered or boxed to prevent drying out. HOW TO REFRESH- W rapped at room temperature. Use within two days for best quality.

33. Storing Bakery Products Crisp cookies WHERE TO STORE - Loosely covered container. May be frozen HOW TO STORE- Covered boxed. HOW TO REFRESH- Thaw at room temperature. Heat in open shallow pan in 300°F oven for 3 to 5 minutes to refresh.

34. Storing Bakery Products Soft, chewy cookies WHERE TO STORE - Airtight metal container in cool place. HOW TO STORE- Covered tightly. HOW TO REFRESH- Thaw at room temperature. Heat in open shallow pan in 300°F oven for 3 to 5 minutes to refresh.

35. Freezer Storage YEAST BREAD, Baked STORAGE - up to 6 months HOW to PREPARE for FREEZING- Prepare and bake as usual. Cool to room temperature. Wrap in moisture-vapor-proof material, seal. HOW TO REFRESH- Thaw in wrappings at room temperature or remove from wrappings, reheat in 300°F oven 25 to 30 minutes.

36. Freezer Storage YEAST BREAD, unbaked STORAGE - 1-2 weeks HOW to PREPARE for FREEZING- Prepare as usual, shape, put into pan. Wrap in moisture-vapor- proof material, seal. HOW TO REFRESH- Thaw in wrappings in refrigerator overnight. Let rise in warm, moist place until doubled. Bake as usual.

37. Freezer Storage BISCUITS, Baked STORAGE - 2-3 months HOW to PREPARE for FREEZING- Prepare and bake as usual. Cool to room temperature. Wrap in moisture-vapor-proof material, seal HOW TO REFRESH- Thaw in wrappings in 250°F oven about 20 minutes or thaw, wrapped at room temperature 1 hour, in 300°F oven, about 10 minutes.

38. Freezer Storage BISCUITS, Unbaked STORAGE - 3-4 weeks HOW to PREPARE for FREEZING - Mix, roll and cut as usual. Freeze without wrapping (about 2 to 4 hours). Wrap in moisture vapor-proof materials, placing piece of wrapping material between each biscuits. HOW TO REFRESH- Thaw unwrapped about 1 hour. Bake as usual or bake unwrapped in 425 °F oven 20 to 25 minutes.

39. Freezer Storage MUFFINS, Baked STORAGE - 3-4 months HOW to PREPARE for FREEZING - Prepare and bake as usual. Cool to room temperature, Wrap in moisture-vapor-proof material, seal. HOW TO REFRESH- Thaw in wrappings at room temperature or remove from wrappings, reheat in 300°F oven 25 to 30 minutes.

40. Freezer Storage MUFFINS, Unbaked STORAGE - 3-4 weeks HOW to PREPARE for FREEZING -Mix as usual. Fill paper baking cups 2/3 full. Freeze 2 to 4 hours. Wrap in moisture –vapor- proof materials, seal. HOW TO REFRESH- Thaw unwrapped at room temperature for about 1 hour. Bake as usual.

41. Storing Techniques 1.Wrapping - to draw, fold and cover a bakery product. 2.Packaging Material - used to package bakery products like box, plastic, container. 3.Cold Storage - the process of preventing perishable food on a large scale at a low temperature or above the freezing point ( 0°C or 32°F ).

42. Storing Techniques 4.Chilling - method in which raw or processed food is cooled to a temperature between (0°C - 5°C). 5.Freezing - subjecting food to temperature below freezing point (0°C or 32°F). 6.Refrigerator - an appliance to make or keep something, especially food or drink, cold so that it stays fresh usually in a fridge.

43. “Safety Precautions” • Remove jewelries and accessories before starting to work. •Hands should be clean and nails cut short. •Use the appropriate work outfit. People who work in the kitchen should wear suitable, clean and freshly ironed aprons. •Keep sick persons out of the kitchen.

44. ““Rubrics for Performance Task”

45. “Seal it on!” Decorate the bakery products you bought using the buttercream icing you’ve made. After decorating, you must seal it with the proper packaging materials.

46. “Let’s deepen your understanding” 1. Why do we need to use the proper materials in packaging a bakery product? 2. How does properly storing of bakery products benefit us as a consumer?

47. Let’s rate it! 1.How can describe your experiences? 2. What part of the performance task you felt hard to accomplished?

48. Thank you!