Brown and Black Modern Watercolor Presentation.pptx

Bread and pastry production-2nd quarter

1. Bread and Pastry Production TLE Quarter 2

2. Unlocking the terms Direction: Identify the following based on the definition given. Write your answer in your notebook. 1. A French word which means “everything in place”. 2. A simple in good kitchen and laboratory practices. 3. After bread arrange in pans, let it rest and rise again. 4. A way to expel excess carbon dioxide and in order to incorporate oxygen. 5. This occurs when yeast acts on the sugars and starches in the dough.

3. Kinds of Bread A. PIES AND PASTRIES Pies are baked goods that has layers of pastry dough that form a crust and fillings. Some traditional varieties of pies include apple, mango, strawberry pies, among others. Pastry on the other hand, refers to baked products with a mixture of flour, liquid, and high amount of fat than regular pie dough. Common pastry dishes include tarts and quiches.

4. Kinds of Bread B. QUICK BREADS These are easy to make breads that use chemical leavening agents that require no fermentation. Thus, once it is mixed, it can be baked in the oven immediately. Quick breads are also known as sweetened loaves. It usually contains more sugar, fats, and eggs than yeast breads, but less than in cakes. In a broad sense quick breads include all types of baked products that are leavened by baking powder or baking soda.

5. Type os Quickbreads Loaf Breads - Its process does not require kneading or rising time.

6. LOAF BREAD CHARACTERISTICS

7. Type os Quickbreads 2. Muffins - Muffin is small, cake-like bread that is made with variety of flours, fruits, and nuts.

8. MUFFIN CHARACTERISTICS

9. Kinds of Bread C. CAKES Cakes are very similar to sweetened loaves in and breads but it is the richest and sweetest type of baked product. Cakes have high fat and sugar content and the challenge for the baker is to have a structure that supports these ingredients while keeping it as light and delicate as possible (Gisslen, 2001).

10. TYPES OF CAKES Shortened cakes Sponge cakes Angel food cakes Chiffon cakes

11. Shortened cakes A shortened cake is a type of cake that is made with fat, flour, sugar, and eggs. The term “shortened” refers to the fat used in the cake, which shortens the strands of gluten in the flour, resulting in a tender and crumbly texture.

12. example of shortened cakes Carrot cake Banana cake Velvet cake Pound cake Devil's food cake

13. Sponge Cakes Sponge cake is a light cake made with eggs, flour and sugar, sometimes leavened with baking powder. Some sponge cakes do not contain egg yolks, like angel food cake, but most of them do. Sponge cakes, leavened with beaten eggs, originated during the Renaissance, possibly in Spain.

14. Angel Food Cakes Angel food cake is a white sponge cake made with only stiffly beaten egg whites (yolks would make it yellow and inhibit the stiffening of the whites) and no butter.

15. Angel Food Cakes Angel food cake, or angel cake, is a type of sponge cake made with egg whites , flour , and sugar. A whipping agent, such as cream of tartar , is commonly added.

16. Chiffon Cakes Chiffon cake is a type of sponge cake that is characterized by its light and soft texture. Unlike traditional sponge cakes, which are made with or without butter, chiffon cakes are always made with oil. This gives them a tender, moist crumb and makes them lighter and more delicate than other types of cake.

17. Kinds of Bread D. COOKIES “Cookie” means “small cake” or a small, flat baked product. In some countries, they call this product biscuits instead of cookies. In the Philippines, we use both cookies and biscuits to refer to cookie products. There are many kinds of cookies based on the how it is shaped

18. Kinds of Cookies 1. Pressed cookies – made from soft dough. The dough must be soft enough to be forced through a pastry bag of cookie press but stiff enough to hold its shape. Some butter cookies are made this way.

19. Kinds of Cookies 2. Dropped cookies – these are also made from soft dough that is dropped to the baking sheet with a spoon or scoop.

20. Kinds of Cookies 3. Rolled cookies – cookies that are rolled and cut from stiff dough. This method produces cookies which can have a variety of shapes either hand cut or using a cookie cutter. Christmas cookies with different shapes and designs are examples of rolled cookies.

21. Kinds of Cookies 4. Molded cookies – the cookie dough is first divided into equal portions then each piece is molded into the desired shape by flattening the pieces out with a weight in which the design is embossed or carved out like a stamp.

22. Kinds of Cookies 5. Icebox or refrigerator cookies – the rolls of dough may be made in advance and stored, and then it can easily cut and baked as needed. Pinwheel and checkerboard cookies are made this way.

23. Kinds of Cookies 6. Sheet cookies – commonly called bar cookies. The batter is baked in a shallow pan and then cut into bars. Brownies, lemon squares, fudge bars are examples this type of cookie.

24. Kinds of Breads E. YEAST BREADS Bread is baked dough made of flour and water and leavened by yeast. Other kinds of breads are produced with the addition of other ingredients like sugar, shortening, eggs, milk, and a variety of flavorings. Breads can also have fillings like in the case of Spanish bread, pan de coco or asado bread.

25. CHARACTERISTICS OF YEAST BREADS

26. Kinds of Dough in Baking Bread 1. Lean dough. The basic ingredients for bread which include flour, yeast, salts, a little sugar, and shortening make up the lean dough. The dough is made up into Pan de sal, Pan Amerikano, French bread, and other crusty bread varieties.

27. Kinds of Dough in Baking Bread 2. Rich dough. Aside from the basic ingredients for bread, rich dough has butter, nuts, fruits, eggs, and condiments. Milk is often used, too. This dough is used in making rolls, coffee cakes, and the sweet bread varieties.

28. STEPS IN BREAD MAKING 1. Preparation of ingredients 2. Mixing and kneading the dough 3. Fermentation 4. Punching 5. Make-up or shaping

29. STEPS IN BREAD MAKING 6. Pan-proofing 7. Baking 8. Cooling and storing

30. KNEADING Knead the dough using the palm of your hand. Fold the opposite side towards you and push it away gently from you. Repeat the same process for the proper distribution of the ingredients.

31. FERMENTATION Fermentation occurs when yeast acts on the sugars and starches in the dough to produce carbon dioxide and alcohol. At this stage, the gluten becomes more elastic and creates the lightness and porous structure of the product.

32. PUNCHING Punch the dough to expel excess carbon dioxide and in order to incorporate oxygen. Punching also helps ‘to develop the elasticity of the gluten and uniform fermentation.

33. MAKE UP AND SHAPING This includes the time consumed in dividing, scaling, shaping or molding and panning. Shaped or cut the bread into the desired size.

34. PROOFING After arranging the bread on the pans, let it rest and rise again. The temperature for proofing is slightly higher that the temperature for fermentation.

35. BAKING Bake the bread in a pre-heated oven. For the first few minutes of baking “oven spring” occurs. This is the rapid rising of the bread due to the production and expansion of gases.

36. COOLING AND STORING Allow the breads to cool completely before wrapping, use a wax paper or aluminum foil and keep it at room temperature.

37. Activity 1 Direction: Draw if it’s right to do and if not. Do this in your notebook. Measure ingredients accurately. Get the tools as it needed. “Clean As You Go” Bake the bread without proofing. Set in place everything before starting the actual baking.

38. IDENTIFICATION. These are easy to make breads that use chemical leavening agents that require no fermentation. Its process does not require kneading or rising time.

39. IDENTIFICATION. 3. It refers to small, cake-like bread that is made with variety of flours, fruits, and nuts. 4. These are baked goods that has layers of pastry dough that form a crust and fillings

40. IDENTIFICATION. 5. These are very similar to sweetened loaves in and breads but it is the richest and sweetest type of baked product.

41. ENUMERATION. Give the 8 steps in bread making. Give the 2 types of quickbreads

42. Key to correction Quickbreads Loaf Bread Muffin Pies Cake

43. Key to correction A. Steps in bread making 1. Preparation of ingredients 6. Pan-proofing 2. Mixing and kneading the dough 7. Baking 3. Fermentation 8. Cooling and storing 4. Punching 5. Make-up or shaping

44. Key to correction B. Types of quick breads 1. Loaf bread 2. Muffin

45. Methods of Mixing Dough Straight method – combines all ingredients together at one time to make the dough. The dough is kneaded and set aside to rise. It consists of only one step of combining all ingredients in the bowl and mixing.

46. Steps on Straight Dough Method Soften yeast in a little lukewarm water. Combine the remaining ingredients including the rest of the water in the mixing bowl. Add the dissolved yeast, taking care not to let it come in contact with the salt. Mix to a smooth, developed dough.

47. Methods of Mixing Dough Sponge and dough method – Dough preparation occurs in two stages. The procedure gives the yeast action a head start.

48. Steps on Sponge and Dough Method Combine the liquid, the yeast, and part of the flour (and sometimes, part of the sugar). Mix into a thick batter or soft dough. Let ferment until double in bulk. Punch down and add the rest of the flour and the remaining ingredients. Mix to a uniform, smooth dough.

49. MIXING METHOD One-stage Method Cookies usually have lower liquid content than cakes and quick breads so all ingredients can be mixed all in one stage.

50. STEPS ON ONE STAGE METHOD Measure ingredients accurately. Have all ingredients at room temperature. Place all ingredients in a mixing bowl. Blend the ingredients together by hand or with an electric mixer at low speed. Shape and bake.

51. MIXING METHOD Biscuit Method This method is used for biscuits, scones and similar products. It sometimes called the pastry method because it is similar to the procedure in making crust.

52. STEPS ON BISCUIT METHOD Measure ingredients accurately. Sift the dry ingredients together into a mixing bowl. Cut in the shortening by hand or pastry blender. Combine until the mixture resembles a coarse cornmeal.

53. STEPS ON BISCUIT METHOD 4. Combine the liquid ingredients. 5. Add the liquid to the dry ingredients. Mix just until the ingredients are combined and soft dough is formed. Do not over mix.

54. STEPS ON BISCUIT METHOD 6. Bring the dough to a floured surface and knead lightly by pressing it out and folding it in half. Rotate the dough 90 degrees between folds. 7. Repeat this procedure for about 10 to 20 times, or for 30 seconds. The dough should be soft and slightly elastic, but not sticky. Over kneading toughens the biscuits.

55. Methodology Process Implementation Lorem ipsum dolor sit amet, consectetur adipiscing elit. Cras arcu metus, feugiat vitae ante ac, aliquet tempus ante. In euismod nibh eget lacinia imperdiet. Maecenas tristique risus felis, ut ultrices lectus ultrices lobortis. Lorem ipsum dolor sit amet, consectetur adipiscing elit. Cras arcu metus, feugiat vitae ante ac, aliquet tempus ante. In euismod nibh eget lacinia imperdiet. Maecenas tristique risus felis, ut ultrices lectus ultrices lobortis.

56. Result Lorem ipsum dolor sit amet, consectetur adipiscing elit. Cras arcu metus, feugiat vitae ante ac, aliquet tempus ante. In euismod nibh eget lacinia imperdiet. Maecenas tristique risus felis, ut ultrices lectus ultrices lobortis.

57. Analysis Lorem ipsum dolor sit amet, consectetur adipiscing elit. Cras arcu metus, feugiat vitae ante ac, aliquet tempus ante. In euismod nibh eget lacinia imperdiet. Maecenas tristique risus felis, ut ultrices lectus ultrices lobortis. Lorem ipsum dolor sit amet, consectetur adipiscing elit. Cras arcu metus, feugiat vitae ante ac, aliquet tempus ante. In euismod nibh eget lacinia imperdiet. Maecenas tristique risus felis, ut ultrices lectus ultrices lobortis.

58. Conclusion Lorem ipsum dolor sit amet, consectetur adipiscing elit. Cras arcu metus, feugiat vitae ante ac, aliquet tempus ante. In euismod nibh eget lacinia imperdiet. Maecenas tristique risus felis, ut ultrices lectus ultrices lobortis. Lorem ipsum dolor sit amet, consectetur adipiscing elit. Cras arcu metus, feugiat vitae ante ac, aliquet tempus ante. In euismod nibh eget lacinia imperdiet. Maecenas tristique risus felis, ut ultrices lectus ultrices lobortis. Lorem ipsum dolor sit amet, consectetur adipiscing elit. Cras arcu metus, feugiat vitae ante ac, aliquet tempus ante. In euismod nibh eget lacinia imperdiet. Maecenas tristique risus felis, ut ultrices lectus ultrices lobortis.

59. Thank You