TEC3_Bread and Pastry.pptx.........................

n/a

1. BASIC BAKING (Bread and Pastry)

2. Learning Outcomes: 1. Trace the history of baking. 2 . Discuss the majority ingredients needed in baking according to their classification and function. 3. Identify basic tools and equipment and how to maintain these 4. Explain basic principles in baking. 5. Measure and weigh ingredients. 6. Follow safety and sanitation in baking.

3. INTRODUCTION

4. Baking uses dry heat to cook foods like breads, cakes, and pastries. It began when early humans made flatbread from ground grains and water cooked on hot stones. The discovery of yeast and new tools led to more baked products. Breadmaking dates back to 2000 BC (time of Abraham). In ancient Rome , baking became a profession under a guild called the pastillarium .

5. LESSON 1: Classification of Major Ingredients in Baking

6. Learning Outcomes: Classify the major ingredients needed in baking and their function.

7. Different ingredients needed in baking Baked products are essentially made from the same ingredients such as flour, fats, sugar , eggs , water or milk, and leavening agent . Flour – this provides the structure of the product that is why it is considered as the primary ingredient . Example : Rye , rice, corn, millet, barley, and oats .

8. Types of Flour According To the Culinary Institute of America Bread flour – this is hard wheat flour and also known as patent flour. This is used for breads and soft rolls. Its protein content ranges from 11 to 13 percent. All-purpose flour – this is a mixture of hard and soft wheat flours milled from the endosperm of the wheat kernel. The protein content in this flour can range from 8 to 12 percent. Cake flour – this is soft wheat flour with protein content ranging from 6 to 9 percent . This is good for baking cakes and cookies.

9. Clear flour - this is a hard wheat flour, which has a color darker than bread, or high-gluten flour and is commonly used in rye breads. Its protein content ranges from 13 to 15 percent. Durum flour – this is made from the endosperm of the durum wheat kernel. It is hard wheat flour used in bread making with protein content ranges from 12 to 14 percent . High-gluten flour – this is milled from the entire endosperm and used for bagels and hard rolls. Its protein content is typically 13 to 14 percent. Pastry flour - this is used for pie crust, dough, muffins, some biscuits as well as pastries .

10. Semolina – this is more coarsely-ground durum wheat flour, commonly used in pasta making. Whole wheat flour – this is hard wheat flour milled from the entire wheat kernel, including the bran and germ, due to the high content of lipids (fats) in germ. This kind of flour can easily become rancid. Its protein content ranges from 14 to 16 percent .

11. 2. Liquids – moistness and texture of the baked products are attributed to liquids. This is important in hydrating protein, starch, and leavening agents. Kinds of liquid ingredients: Milk and creams – the most common milk referred to in most recipes is the fresh whole milk. Evaporated milk is the kind of milk where 60% of water content has been removed. Juice – fresh fruit juices are usually used in baking. These add flavor and color and is best used in recipes with baking soda as leavening agent.

12. c. Water – is considered a universal solvent and has the following attributes; gluten forms in the form of water; it serves as a solvent and as dispersing agent for salt, yeast, and sugar; it is necessary for the yeast fermentation and reproduction; it is responsible for the consistency of bread dough; and The temperature of the water can be varied in order to obtain dough of the correct texture.

13. 3. Fat – this can be in liquid or solid form. This comes from animals or vegetables. In general, fats help tenderize the product and soften the structure, ad moistness and richness, increase keeping quality, add flavor, assist in leavening when used as creaming agents ( Gisslen , 2001). Kinds of Fat Butter – this can be salted or unsalted and made out of fatty milk protein. Its flavor and melting quality are good attributes for pastries and cakes. Margarine – this is made from several hydrogenated vegetables or animal fats, with flavoring emulsifiers, coloring agents and other ingredients.

14. c . Oil – this is a liquid fat which comes from vegetables, nut or seed sources. This is not commonly used in cakes as it spreads to the mixture too thoroughly and can shorten too much which may affect the cake product. d . Lard – this comes from the side part of the hog but it is rarely used nowadays . e . Shortening – this is group of solid fats especially formulated for baking, is usually white in color and is tasteless.

15. Lard – this comes from the side part of the hog but it is rarely used nowadays. Shortening – this is group of solid fats especially formulated for baking, is usually white in color and is tasteless. Flaky products like pie crust and biscuits use this kind of fat.

16. 4. Sugar (Sweetener) Sugar adds sweetness and has various forms—powder, crystal, and syrup—with different levels of sweetness. According to Gail Sokol (as cited by de los Reyes & Anero , 2016), sugar also: Adds tenderness and color ( caramelization ) Retains moisture Helps in creaming and stabilizing meringue/whipped cream Feeds yeast for fermentation Creates confections and prevents freezing

17. Types of Sugar : Granulated/Refined Sugar: Regular table sugar; caster sugar is finer. Confectioner’s Sugar: Finely ground with starch; used for icing and toppings. Brown Sugar: Light to dark brown; contains molasses and natural sugarcane fibers.

18. 5. Leavening Agents Ingredients that make baked goods rise by producing gases. Yeast: Active dry or instant; used in bread for fermentation. Baking Soda: Sodium bicarbonate; for quick breads and pastries. Baking Powder: Combination of soda, acid, and starch; single- or double-acting.

19. 6. Eggs Fresh chicken eggs add structure, moisture, flavor, and color. Functions : Provide structure and volume Act as emulsifier and leavening agent Add moisture and nutrition

20. 7. Salt and Flavorings Salt enhances flavor, balances sweetness, controls yeast fermentation, and strengthens gluten. Common flavorings include vanilla, cinnamon, nutmeg, ginger, and extracts.

21. ACTIVITY

22. LESSON 2: Tools and Equipment in Baking

23. Learning Outcomes: 1. Identify tools and equipment in baking 2 . Demonstrate correct ways to maintain tools and equipment in baking.

24. Tools and Equipment in Baking 1. Measuring cups – these are used for measuring dry and liquid ingredients. Two types of measuring cups: A graduated cup – it has different measurements marked on each side such as 1, ¾, 2/3, ½, 1/3, ¾, and 1/8. This is used for measuring dry ingredients . A measuring glass – this is made of transparent glass or plastic used for measuring liquid ingredients.

25. 2. Measuring spoon – these are used in measuring small quantities of ingredients; consist of a set of spoons with different sizes . 3. Flour sifter – this is used for sifting flour. 4. Mixing bowls – these are used for mixing ingredients . They come in different sizes and has slopping sides.

26. 5. Spatula – this is used in various ways. Small spatula which is 5 to 6 inches is used to remove muffins and moulded cookies from baking pan. Large spatula is used in spreading icing or frosting over the cake. 6. Rubber scraper – this is for removing bits of food on the sides of the bowl.

27. 7. Weighing scale – this is used to measure ingredients to get the accurate measurement. 8. Utility tray – this is used to hold ingredient or utensils. 9. Wire whisk – this is used to beat or whip egg whites or cream .

28. 10. Rotary egg beater – this is used in beating eggs or whipping cream. 11. Baking wares – these are the containers for the batter used during the baking process. They come in different shapes and sizes and available in the market.

29. Types of baking wares: a. Tube center pan – a round deep pan with hollow at the center and which is removable . This used for baking chiffon cake . b. Muffin pan – a cup-formed pan with a dozen holes used for muffins and cupcakes.

30. c. Jelly roll pan – a shallow rectangular pan used for baking thin cakes for rolls. d . Loaf pan – a smaller rectangular-shaped pan used for baking loaf bread.

31. 12. Pastry bag – a funnel-shaped container used for icing or whipped cream. 13. Pastry brush – this is used to grease pans or surface of pastries .

32. 14. Cutting tools – these include knife and chopping board that are used to cut glazed fruits, nuts, or other ingredients in baking. 15 . Kitchen shears – these are used for various cutting procedures.

33. 16. Grater – this is used to grate cheese, chocolate, fresh fruits and other ingredients that need the process of grating. 17. Timer – this is used to time the baking process, the rising of yeast and other purpose which necessitate time.

34. Ovens Ovens are very essential to bakeshops for producing the bakery products. The concept of baking is done through the use of oven. Kinds of ovens used in baking : 1. Deck oven – this is also called stack oven because several may be stacked on top of one another.

35. 2. Rack oven – this is a large oven which you can use; the entire racks are full of sheet pans where you can bake at one time. 3. Mechanical oven – this is the kind of oven where baked product is in motion due to its revolving mechanism similar to a Ferris wheel. This is common in big bakeshop operation due to its big size.

36. 4. Convection oven – this is a kind of oven which contains fans that circulate the air and distributes the heat rapidly throughout .

37. ACTIVITY

38. LESSON 3: Basic Principles in Baking

39. Learning Outcomes: Explain the basic principle in baking. Measure ingredients correctly.

40. Basic Principles in baking To produce quality baked products, bakers must follow these basic principles : Measure Accurately – Use the exact amount of each ingredient as stated in the recipe. Proper proportions ensure the right reactions during baking. Example : Too little salt can cause dough to rise too quickly, affecting flavor and shape.

41. 2. Use the Exact Ingredients – Each ingredient has specific characteristics that work best together. Substituting ingredients may alter texture and quality. Example : Using bread flour instead of all-purpose flour in muffins will make them tough instead of soft.

42. 3. Follow Correct Mixing and Baking Procedures – Proper mixing methods, baking temperature, pan type, and baking time must be followed to achieve the desired result.

43. Measuring Ingredients Correctly Accurate measuring is key to consistent baking results. Even with the same recipe, differences in measuring can affect the outcome. Guidelines: Rice & Flour: Spoon into cup until overflowing, then level off; do not dip the cup. Sifted Flour: Sift first, spoon into cup, then level off.

44. Refined Sugar: Sift to remove lumps, spoon into cup, and level off—do not pack. Brown Sugar: Pack firmly into the cup, then level off. Salt, Pepper, Leavening Agents: Use measuring spoons and level with a knife. Liquids: Use a measuring cup on a flat surface and check at eye level.

45. Other important reminders in measuring ingredients: Check and calibrate measuring tools regularly. Use standardized measuring cups, spoons, and scales. Do not shake cups when measuring dry ingredients.

46. LESSON 4: Safety and Sanitation in Baking

47. Learning Outcomes: Discuss safety and sanitation in baking.

48. Good kitchen & Laboratory Practices includes the following: 1. Maintain personal hygiene. There are simple ways to achieve personal hygiene: a) Wash and trim your hair regularly to look neat and clean. b) Visit the dentist at least once a year. c) Take a bath every day before school, every night before going to bed.

49. d) Scrub your hands with soap and water especially after using the toilet. e) Wear deodorant or antiperspirant every day. f) Trim your nail since you are working in food service. g) Wear suitable, comfortable, and clean clothes while at work.

50. 2. Keep and maintain the cleanliness in handling food. Wash hands properly to prevent infection. Use enough soap, create friction while rubbing hands, and rinse under running water.

51. 3. Maintain Cleanliness of Laboratory Equipment Remove food particles using a blunt scraper. Clean greasy surfaces daily. Soak grids or racks in water with detergent.

52. 4. Maintain Cleanliness of the Working Area and Laboratory Avoid eating, smoking, or playing inside the lab. Do not fix hair or makeup inside the lab. Return tools to their proper places. Keep cabinets closed to prevent pests. Keep personal items out of the work area.

53. Wipe spills immediately to avoid accidents. Do not sit or lean on tables and equipment. Sweep and clean the floor after every session. Provide covered waste containers in accessible areas.

54. QUIZ