First daybread and pasty for learners pptx

learning materilas

1. PREPARE AND PRODUCE BAKERY PRODUCTS Bread, a type of food prepared by baking dough of flour and water, has been an essential part of every man’s diet since its invention, many years back. In many cultures, it is considered as the primary source of carbohydrates – the energy source of the human body. Basic cooking know-how and the eagerness to learn are great foundations to begin learning bread and pastry production

2. Baking Terminologies Acid - Is a substance having a sour or sharp flavor Bake - Is to cook food in a dry heat method inside an oven Batter - Is a mixture of flours with liquids such as water, milk, or eggs used to prepare various foods

3. Baking Terminologies Blend - Is to combine ingredients and produce a homogenous mixture Coatis - Is to cover with a thin layer of flour, sugar, nuts, batter, etc. Contamination - Is the state of being contaminated Chill - Is to refrigerate, to reduce the temperature of food

4. Dough - Is a soft, thick mass or mixture of dry ingredients (e.g., flour or meal), and liquid (e.g., water) that is kneaded, shaped, and baked into bread or pastry. Dust - Is to sprinkle the surface with flour to avoid mixture to stick to it Egg Wash - Is consists of beaten eggs sometimes mixed with a liquid, usually water or milk, which is brushed onto the bread or pastry Fermentation - Is the process of converting sugar into alcohol to produce carbon dioxide

5. Foaming - Is to continuously beat egg white to incorporate air until it becomes light and fluffy. Gluten - Is a substance responsible for the elastic and sticky characteristics of dough Grease - Is to brush pan with shortening Knead - Is to press, stretch, and fold the dough until gluten is developed

6. Line - Is to put a grease proof paper on the baking pans or sheets Meringue - Is a mixture used as a dessert or a topping made of beaten egg whites and sugar until smooth, light and fluffy, usually added with cream of tartar to make it stable Mise En Place - Is a French culinary phrase which means "putting in place" or "everything in its place".

7. Punch Down - Is to deflate the dough to expel carbon dioxide produced during the fermentation process to give it a second chance to rise Scrape - Is to remove sticky solution of sugar and water Whip - Is to beat rapidly and continuously to aid incorporation of air as in whipping egg whites to make meringue and cream Yeast - Is a microorganisms that produce carbon dioxide gas when it mixes with carbohydrates, causing the dough to rise

8. Mix - Is 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. Pre-Heat - Is to heat the oven prior to baking to achieve the required heat Punch Down - Is to deflate the dough to expel carbon dioxide produced during the fermentation process to give it a second chance to rise

9. BASIC TOOLS, EQUIPMENT AND THEIR USES AND THEIR FUNCTIONS FOR MAKING PASTRY

10. MEASURING TOOLS FLOUR SIFTER - also called sieve, this is an essential piece of equipment if flour is measured by cup rather than by weight. Sifting flour insure accurate measurement

11. MEASURING TOOLS RUBBER SCRAPER - a rubber scrapper or pliable plastic scrapper is useful for baking used to remove all sticky ingredients from measuring cups, scrape down the sides of a bowl, and get batter into baking pans.

12. MEASURING TOOLS Graduated or Liquid Cup – used for measuring liquids

13. MEASURING TOOLS Individualized or Dry Measuring Cups – come in the series of cups indication functional fractional parts, commonly used for measuring flour.

14. MEASURING TOOLS MEASURING SPOONS - this is a set of individuals measuring spoons (tablespoon, teaspoon, ½ tablespoon, ¼ teaspoon) and is necessary for small quantities of ingredients. To use a measuring spoon properly, it should be filled until it is heaping full then levelled off with a spatula

15. MEASURING TOOLS MIXING BOWLS - these should be large enough to allow easy mixing and for rising in the case of yeast breads. The most convenient mixing bowl is the one that has sloping sides rounding

16. MEASURING TOOLS DIETETIC SCALE – an instrument used to measure the weight of the items or ingredients

17. MEASURING TOOLS ELECTRIC MIXER - a motor-powered device used to stir and blend mixtures in baking

18. MEASURING TOOLS ROTARY EGG BEATER - a hand-held device for beating eggs, cream, and other liquids.

19. MEASURING TOOLS BAKING PAN – an aluminum or tempered glass dish, rectangular or square in form used for baking cakes.

20. MEASURING TOOLS WEIGHING SCALE – used to measure large quantities of ingredients. For baking purposes, a Dietetic or Spring Form Scale, where small quantities of ingredients are weighed.

21. MEASURING TOOLS OVEN THERMOMETER - most oven temperatures vary from top to bottom and side to side; place an oven thermometer next to food while cooking to ensure proper temperatures

22. MEASURING TOOLS TIMER – monitors the baking time and rising of yeast

23. MEASURING TOOLS CANDY THERMOMETER – used to measure temperature of boiled sugar especially pulled sugar

24. CUTTING TOOLS CHEF’S or FRENCH KNIVES – all-purpose knives used for a variety of chopping, slicing and mincing tasks

25. CUTTING TOOLS BREAD KNIFE – usually has a serrated edge which helps cut bread or cake without crushing it

26. CUTTING TOOLS KITCHEN SHEARS – used for cutting dried fruits and vegetables fresh herbs and cutting pastry

27. CUTTING TOOLS GRATER and SHREDDER - used to grate food, shred or slice vegetables, fruits and cheese into finer form

28. CUTTING TOOLS COOKIE CUTTERS – used to stamp out individual cookies from rolled dough. They are made of thin sheet metal or plastic that has been molded or formed into shapes. The cutting edges must be even and sharp enough to slice into the dough cleanly

29. CUTTING TOOLS BISCUIT AND DOUGH CUTTER - these are used to cut dough into desired shapes. These are often thought of as essential pieces equipment

30. MISCELLANEOUS TOOLS SPATULA – comes in different sizes. A spatula with a blade of 5 to 6 inches long and about 1-inchwide suits many needs. Use small spatulas for removing muffins from pans or for speeding sandwich fillings. Larger spatulas are for griddlecakes for spreading frosting.

31. MISCELLANEOUS TOOLS ROLLING PIN - Although some bread may be made with-out a rolling pin some others are shaped more quickly and easily if a rolling pin is used. Dough for biscuit rolls, doughnuts, and coffeecakes can be patted using the palm of the hand. But if a rolling pin is used properly it will do the job faster and with better results

32. MISCELLANEOUS TOOLS PASTRY BLENDER - this is used to cut biscuits, cones, piecrusts, and other kinds of dough.

33. MISCELLANEOUS TOOLS PASTRY BRUSH - A pastry brush is a kitchen tool which is intended use with pastry. Many pastries got to be glazed or brushed with things like egg whites, melted butter, or milk.

34. MISCELLANEOUS TOOLS PASTRY WHEEL - this used to cutstrips of dough along with the blade knife

35. MISCELLANEOUS TOOLS PARCHMENT PAPER – a grease-resistant, non-stick, heatproof, quick- release coated paper used as lining baking pans and making piping cones for décor work.

36. MISCELLANEOUS TOOLS WIRE COOLING RACKS – have feet that raise them above the counter so that moisture does not collect under cooling baked goods. These racks also can be used for glazing and confectionery works

37. MISCELLANEOUS TOOLS PASTRY TIP/PIPING TUBES – plastic or metal tubes attached at the tip of the pastry bag to achieve the desired design when piping out icing

38. Identify the following baking tools and equipment. 1. This used to cut strips of dough along with the blade knife. 2. Used to stamp out individual cookies from rolled dough. 3. Include a knife and a chopping board that are used to cut glazed fruits and nuts or other ingredients in baking. 4. A motor-powered device used for beating, mixing, and blending. 5. A tool used to grate food into finer form

39. Identify the following baking tools and equipment. 6. Used for sifting flour. 7. Used for various cutting procedures. 8. Used to measure dry and liquid ingredients. 9. Consist of a set of spoons with different sizes for measuring small quantities of ingredients. 10. A hollow dish where ingredients for baking are mixed