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1. Prepare and Present Bakery Products

2. What are the basic ingredients in baking?

3. Why do you need to acquire knowledge in baking products?

4. SANITATION Sanitation means keeping bacteria down to a small number as possible through personal hygiene and proper food handling.

5. Workers Personal Hygiene  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.

6.  Keep sick persons out of the kitchen . Facilities  Sanitize all laboratory equipment, tools and utensils thoroughly before and after use.  Air dry all equipment, tools and utensils to avoid build up of dust and rust corrosion .

7.  Dispose of garbage properly everyday so as not to invite rodents and insects. Practical Ways of Keeping Food Clean  Food should be handled with clean hands.  Avoid sneezing and coughing when handling food.

8.  Utensils that fall on the floor should be washed well before using them again.  Store food supplies in a clean, dry place to maintain its freshness.  Clean cans, bottles and bags containing ingredients before opening.  Keep dry and liquid ingredients in a sealed container. Check for its safety from time to time.

9.  Separate fresh vegetables from old ones before storing.  Keep food at a suitable temperature. Bacteria multiply fastest between 15°C and 52°C (60°F and 125°F). Keep hot food hot until served. "Hot" means above 60°C (140°F), where bacteria can no longer grow. Keep cold food cold until served.

10. Keeping the Work Laboratory Area Clean  Keep the floor area clean and free from waste, water and grease.  Keep cabinets dry, clean and closed tightly to keep away rodents and insects .  Check and clean the dishwashing area whenever needed.

11.  Clean the tables after using them . Safety Precautions in the Kitchen Observance of safety precautions promote work efficiency and prevent accidents. Occasionally, accidents do happen. Accidents are caused either by people themselves or by hazardous environment or defective equipment.

12. Factors that Contribute to Successful Baking Baking requires accuracy. Any deviation from the measurement, procedure, and type of ingredient may greatly affect the baked products.

13. The Use of Quality Ingredients Always use high quality dry and liquid ingredients, minor baking ingredients, shortening and fresh eggs. Use ingredients indicated in the recipe. Refrain from substituting ingredients.

14. The Use of Appropriate Tools and Utensils Appropriate use of tools and utensils promote work efficiency and effectiveness.

15. Following Correct Procedures  Study and follow the recipe accurately .  Pre-heat the oven  Measure ingredients accurately.  Observe correct hand and mixing techniques.  Make use of the type of pan specified in the recipe .  Follow the specified baking time and temperature stated in the recipe.

16. True or False Activity 1 Directions: Write T if the statement is True and F if false. 1. A utensil that fall on the floor without washing is alright to use again. 2. Leave the workplace without cleaning and checking appliances.

17. 3. Keep dry and liquid ingredients in a sealed container . 4. It is alright to not separate fresh vegetable to old ones . 5. Keep cabinets dry, clean and closed tightly to keep away rodents and insects . 6. Food should be handled with clean hands.

18. 7. Remove jewelries and accessories before starting to work. 8 . Avoid sneezing and coughing when handling food. 9. Check and clean the dishwashing area whenever needed. 10. Store food supplies in a clean, dry place.

19. What will you do if a grease fire starts on the stove top?

20. Which is the proper way to wash your hands before a cooking lab?

21. Characteristics Excellent 5 Very Good 4 Good 3 Fair 2 Poor 1 External Characteristics           1. Shape: well-proportioned; Symmetrical; rounded top           2. Size: large but not airy; proportional to weight          

22. 4. Crust: tender; crisp; even thickness; free from cracks           Internal Characteristics           1. Color: creamy white; free from streaks           3.Texture: tender; soft; slightly moist           4.Flavor: “ wheaty ” sweet          

23. Ingredients 4 cups all-purpose flour 11/2 teaspoon salt ½ cup powdered milk 1 packet active dry yeast 1 ½ cup plus 2 tablespoons warm water ½ cup sugar 2 tablespoons unsalted butter, melted 3 egg yolks  

24. Procedure:   In a large bowl, combine bread flour and butter. Mix well. Add the sugar and yeast. Rub the dry ingredients with your hands until all ingredients were distributed equally . Beat egg and combine to water and salt.

25. Pour all liquid ingredients and mix well. Knead for 15-20 minutes . When the dough is already smooth and elastic and blisters are showing, form a ball and set aside for 20-25 minutes or unril it doubles in size. Punch the dough. Flatten and weigh for 45 grams or make it to 7 pieces.

26. Arrange in baking sheet and set aside for 30 minutes or until it increases its size. Bake for 10-15 minutes in 375 F.