Bread and Pastry Production Nc II - 1st Edition 2016

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Bread and Pastry Production

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Manual

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This learning resource was collaboratively developed and reviewed by educators from public and private schools, colleges, and/or universities. We encourage teachers and other education stakeholders to email their feedback, comments and recommendations to the Department of Education at [email protected]. We value your feedback and recommendations.

Department of Education Republic of the Philippines

All rights reserved. No part of this material may be reproduced or transmitted in any form or by any means electronic or mechanical including photocopying – without written permission from the DepEd Central Office. First Edition, 2016.

Bread and Pastry – Technical-Vocational-Livelihood Track Manual First Edition 2016 Republic Act 8293. Section 176 states that: No copyright shall subsist in any work of the Government of the Philippines. However, prior approval of the government agency or office wherein the work is created shall be necessary for exploitation of such work for profit. Such agency or office may, among other things, impose as a condition the payment of royalties.

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Borrowed materials (i.e., songs, stories, poems, pictures, photos, brand names, trademarks, etc.) included in this learning resource are owned by their respective copyright holders. DepEd is represented by the Filipinas Copyright Licensing Society (FILCOLS), Inc. in seeking permission to use these materials from their respective copyright owners. All means have been exhausted in seeking permission to use these materials. The publisher and authors do not represent nor claim ownership over them.

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Only institutions and companies which have entered an agreement with FILCOLS and only within the agreed framework may copy from this Manual. Those who have not entered in an agreement with FILCOLS must, if they wish to copy, contact the publishers and authors directly. Authors and publishers may email or contact FILCOLS at [email protected] or (02) 435-5258, respectively.

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Published by the Department of Education Secretary: Br. Armin A. Luistro FSC Undersecretary: Dina S. Ocampo, PhD

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Development Team of the Bread and Pastry Production Manual Writers:

Aniceta S. Kong Cristeta M. Arcos

Anecita P. Domo, Maila A. Dogelio

Reviewers: Layout Artist: Illustrator: Cover Artist:

Prof. Emelita Nuyda Christian Bjorn R. Cunanan Eric S. De Guia Ricardo Jose V. Santillan III

Jocelyn de Jesus Fermin Fabella Jason Villena

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Management Team of the Bread and Pastry Production Manual Bureau of Curriculum Development Bureau of Learning Resources

Printed in the Philippines by Sunshine Interlinks Publishing House, Inc. 3F Maine City Tower, 236 Tomas Morato Avenue, Brgy. South Triangle, Quezon City Department of Education-Bureau of Learning Resources (DepEd-BLR) Office Address: Ground Floor Bonifacio Building, DepEd Complex Meralco Avenue, Pasig City, Philippines 1600 Telefax: (02) 634-1054, 634-1072, 631-4985 E-mail Address: [email protected] / [email protected]

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All rights reserved. No part of this material may be reproduced or transmitted in any form or by any means electronic or mechanical including photocopying – without written permission from the DepEd Central Office. First Edition, 2016.

Introduction

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The Technology and Livelihood Education (TLE) for junior high school and TechnicalLivelihood-Vocational Education (TVL) for senior high school is one track in the implementation of the K to 12 Basic Education Program (BEP). It is composed of four components, namely: Agri-Fishery Arts, Home Economics, Industrial Arts, and Information and Communication Technology. Learners in Grades 7 and 8 may take an exploratory course on the subject; tackling common competencies that they would need, should they wish to have a career in TLE/TVL. Their learnings and competencies are then further enhanced in Grades 9 and 10, up to Senior High.

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This learning resource focuses on the course Bread and Pastry Production (National Certificate Level II) under Home Economics of the TLE/TVL track. The Department of Education aims that this learning resource contributes to the attainment of the realization of the overall goal of the K to 12 Basic Education Program, which is the holistic development of every Filipino learner: equipped with 21st century skills, adequately prepared for work, and has gained the right knowledge, attitude, values and skills to start a business, acquire middle level skills, and to advance in higher education. Bread and Pastry Production Manual

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This Manual includes information and activities to develop desirable values, skills and understanding through step-by-step procedures and helpful techniques and guidelines on how to prepare, present, display, and store bakery products, pastries, petit fours, cakes, and desserts. Provisions for practical application to real life situation are also included for lifelong learning. To the Learner:

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This Manual provides varied and relevant activities and opportunities to determine your understanding of the key concepts and to demonstrate core competencies as prescribed in the TESDA Training Regulation in Bread and Pastry Production. This manual is specifically crafted to focus on the different activities that will assess your level in terms of skills and knowledge necessary to get a Certificate of Competency and/or National Certification (NC II).

Successful completion of this course ensures that you have acquired the essential skills to be on your way to becoming a certified bread and pastry producer.

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All rights reserved. No part of this material may be reproduced or transmitted in any form or by any means electronic or mechanical including photocopying – without written permission from the DepEd Central Office. First Edition, 2016.

HOW TO USE THIS LEARNER’S MANUAL

Here are some reminders on how to use this material.

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1. Answer the pre-assessment before you proceed to the different activities. The pre-assessment determines how much you know about the lessons and identifies the areas you ought to learn more. Your teacher will check and analyze your score to determine your learning needs.

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2. This learner’s manual contains relevant information and activities. Go over each activity carefully. If you encounter difficulties, do not hesitate to consult your teacher for assistance. Do not skip any topic unless you are told to do so. REMEMBER that each activity is a preparation for the succeeding activities.

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3. For every lesson/learning outcome, answer the self-check and perform the given activities to enrich your knowledge and skills.

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4. After successfully finishing the tasks, answer the post-assessment to be given by your teacher. Your score will be analyzed and will be used by your teacher for the computation of your grades.

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5. Lastly, DO NOT mark the learner’s manual in any way.

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All rights reserved. No part of this material may be reproduced or transmitted in any form or by any means electronic or mechanical including photocopying – without written permission from the DepEd Central Office. First Edition, 2016.

TABLE OF CONTENTS Introduction……………………………………………………….................

Page iii

How to use this Learner’s Material …………………………….................

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7 10 10 16 16 19 20 24 29 30 42 43 45 48 48 50 53 57

Post-assessment.................................................................................... Generalization.........................................................................................

59 62

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Quarter I Definition of Terms................................................................................. Pre-assessment..................................................................................... Lesson 1: Prepare and Produce Bakery Products LO 1 Prepare Bakery Products................................................... Self Check 1.1.1.............................................................. Activity 1.1.1.................................................................... Self Check 1.1.2.............................................................. Activity 1.1.2.................................................................... Self Check 1.1.3.............................................................. Activity 1.1.3 ................................................................... Self Check 1.1.4.............................................................. Self Check 1.1.5.............................................................. Activity 1.1.4 ................................................................... Activity 1.1.5 ................................................................... LO 2 Decorate and Present Bakery Products............................ Self Check 1.2.1.............................................................. Self Check 1.2.2.............................................................. Activity 1.2.1.................................................................... LO 3 Store Bakery Products....................................................... Self Check 1.3.1.............................................................. Activity 1.3.1....................................................................

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Quarter II Definition of Terms.................................................................................. Pre-assessment...................................................................................... Lesson 2: Prepare and Produce Pastry Products LO 1 Prepare Pastry Products .................................................... Self Check 2.1.1............................................................... Self Check 2.1.2............................................................... Activity 2.1.1..................................................................... Self Check 2.1.3............................................................... Activity 2.1.2..................................................................... Activity 2.1.3..................................................................... Activity 2.1.4..................................................................... Activity 2.1.5..................................................................... Activity 2.1.6.....................................................................

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2 4

64 65 68 73 78 78 87 87 90 93 95 96

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98 100 101 104 104 107 110 111 111 114

Post-assessment................................................................................... Generalization.......................................................................................

115 118

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Activity 2.1.7................................................................... Activity 2.1.8................................................................... Activity 2.1.9................................................................... Self Check 2.1.4............................................................. LO 2 Decorate and Present Pastry ........................................... Self Check 2.2.1............................................................. Self Check 2.2.2............................................................. Self Check 2.2.3............................................................. LO 3 Store Pastry Products....................................................... Activity 2.3.1...................................................................

127 127 130 133 136 153 155 157 157 159 161 163 165 168 171 171 172 174 177 178 181 183 189 189

Post-assessment.................................................................................... Generalization.............................................................………................

191 194

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Quarter III Definition of Terms................................................................................ Pre-assessment.................................................................................... Lesson 3: Prepare and Present Gateaux, Tortes and Cakes LO 1 Prepare Sponge Cake....................................................... Self Check 3.1.1 ............................................................. Activity 3.1.1 ................................................................... Self Check 3.1.2 ............................................................. Self Check 3.1.3 ............................................................. Self Check 3.1.4 ............................................................. Self Check 3.1.5 ............................................................. Self Check 3.1.6 ............................................................. Activity 3.1.2 ................................................................... Activity 3.1.3 ................................................................... Activity 3.1.4 ................................................................... Activity 3.1.5 ................................................................... LO 2 Prepare and Use Fillings................................................... Self Check 3.2.1.............................................................. Self Check 3.2.2.............................................................. Activity 3.2.1 ................................................................... LO 3 Decorate Cakes.................................................................. Self Check 3.3.1.............................................................. Activity 3.3.1 ................................................................... LO 4 Present Cakes.................................................................... Activity 3.4.1 ................................................................... LO 5 Store Cakes..............................................…...........……… Self Check 3.5.1.............................................................. Activity 3.5.1 ...................................................................

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120 123

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Quarter IV Definition of Terms................................................................................ Pre-assessment..................................................................................... Lesson 4: Prepare and Display Petit Fours LO 1 Prepare Iced Petit Fours................................................... Activity 4.1.1................................................................... Activity 4.1.2................................................................... Activity 4.1.3................................................................... LO 2 Prepare Fresh Petit Fours................................................. Activity 4.2.1................................................................... LO 3 Prepare Marzipan Petit Fours........................................... Activity 4.3.1................................................................... Activity 4.3.2................................................................... Activity 4.3.3................................................................... LO 4 Prepare Caramelized Petit Fours...................................... Activity 4.4.1.................................................................... LO 5 Display Petit Fours............................................................. LO 6 Store Petit Fours…………………....................……………

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Lesson 5: Present Desserts (PD) LO 1 Present and Serve Plated Desserts................................... LO 2 Plan, Prepare and Present Dessert Buffet Selection or Plating............................................................ LO 3 Store and Package Desserts............................................. Activity 5.3.1....................................................................

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Post-assessment.................................................................................... Generalization.........................................................................................

202 204 206 209 211 213 215 217 218 220 223 226 227 228

229 235 237 243 244 247 248 251

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References.............................................................................................. Answer key..............................................................................................

195 199

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All rights reserved. No part of this material may be reproduced or transmitted in any form or by any means electronic or mechanical including photocopying – without written permission from the DepEd Central Office. First Edition, 2016.

The learners demonstrate an understanding of the core concepts and theories in bread and pastry production

CONTENT STANDARD

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1. Accurate measurement of ingredients 2. Baking ingredients and its

The learners demonstrate an understanding of

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The learners independently demonstrate core competencies in bread and pastry production as prescribed in the TESDA Training Regulation

PERFORMANCE STANDARD

The learners independently demonstrate core

Quarter 1 Lesson 1: PREPARE AND PRODUCE BAKERY PRODUCTS

Introduction 1. Basic concepts in bread and pastry production 2. Relevance of the course 3. Career opportunities

CONTENT

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LO 1. Prepare bakery products 1.1 Select, measure and weigh required ingredients

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The learners: 1. explain core concepts in bread and pastry production 2. discuss the relevance of the course 3. explore opportunities in bread and pastry production

LEARNING COMPETENCIES

TLE_HEBP912PB-Ia-f-1

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K to 12 BASIC EDUCATION CURRICULUM JUNIOR HIGH SCHOOL TECHNICAL LIVELIHOOD EDUCATION AND SENIOR HIGH SCHOOL – TECHNICAL VOCATIONAL-LIVELIHOOD TRACK HOME ECONOMICS – BREAD AND PASTRY PRODUCTION (NC II) (160 hours) Course Description: This curriculum guide on Bread and Pastry Production course leads to National Certificate Level II (NCII). This course is designed for high school student to develop knowledge, skills, and attitude to perform the tasks on Bread and Pastry Production. It covers core competencies namely: 1) prepare and produce bakery products; 2) prepare and produce pastry products; 3) prepare and present gateau, tortes and cakes; 4) prepare and display petit fours and 5) present deserts. The preliminaries of this specialization course includes the following: 1) Explain core concepts in bread & pastry production ; 2) Discuss the relevance of the course 3) Explore on opportunities for a Baker or Commis as a career.

All rights reserved. No part of this material may be reproduced or transmitted in any form or by any means electronic or mechanical including photocopying – without written permission from the DepEd Central Office. First Edition, 2016.

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7.1. Dinner roll 7.2. Pan de sal 7.3. Cinnamon roll 7.4. Ensaymada 7.5. Pan de coco

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competencies in preparing and producing bakery products

PERFORMANCE STANDARD

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the core concepts and theories in bread and pastry production

CONTENT STANDARD

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substitution 3. Types, kinds, and classification of bakery products 4. Mixing procedures/ formulation/ recipes, and desired product characteristics of various bakery products 5. Baking techniques, appropriate conditions and enterprise requirements and standards 6. Temperature ranges in bakery products 7. Suggested projects:

CONTENT

1.5 Select required oven temperature to bake goods in accordance with the desired characteristics, standards recipe specifications

1.4 Bake bakery products according to techniques and appropriate conditions

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1.3 Use appropriate equipment according to required bakery products and standard operating procedures

1.2 Prepare a variety of bakery products according to standard mixing procedures/ formulation/ recipes and desired product characteristics

according to recipe or production requirements

LEARNING COMPETENCIES

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CONTENT STANDARD

PERFORMANCE STANDARD

7. Baking techniques appropriate conditions, and enterprise requirements and standards

6. Baking tools, equipment, and their uses and functions

5. Mixing procedures/formulation/recipes and desired product characteristics of various pastry products

4. Types, kinds, and classification of pastry products

3. Correct proportion control, yields, weights and sizes for profitability

2. Ratio of ingredients required to produce a balance formula

1. Culinary and technical terms related to pastry products The learner demonstrates understanding of the basic concept and underlying theories in preparing and producing pastry products

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The learner demonstrate competencies in preparing and producing pastry products

Quarter 2 LESSON 1: PREPARE AND PRODUCE PASTRY PRODUCTS (PP)

CONTENT

1.4. Bake pastry products according to techniques and appropriate conditions; and enterprise requirement and standards

1.3. Use appropriate equipment according to required pastry products and standard operating procedures

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1.2. Prepare variety of pastry products according to standard mixing procedures/formulation/ recipes and desired product characteristics

LO 1. Prepare pastry products 1.1. Select, measure and weigh required ingredients according to recipe or production requirements and established standards and procedures

LEARNING COMPETENCIES

TLE_HEBP912PP-IIa-g-4

CODE

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13. Decorative techniques and rules for garnishing 14. The tools and materials in

12. Regular and special fillings and coating/icing, glazes and decorations

11. Types and classifications of fillings, coatings/icing and glazes

10.1 Pies - Pineapple pie - Buko pie - Egg pie 10.2 Pizza 10.3 Empanada 10.4 Tart 10.5 Etc.

10. Suggested projects:

9. Occupational health and safety

CONTENT STANDARD

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8. Temperature ranges in baking pastry products

CONTENT

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PERFORMANCE STANDARD

LO 2. Decorate and present Pastry products 2.1 Prepare a variety of fillings and coating/icing, glazes and decorations for pastry products according to standard recipes, enterprise standards and/or customer preferences

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1.5. Select required oven temperature to bake goods in accordance with the desired characteristics, standards recipe specifications and enterprise practices

LEARNING COMPETENCIES

TLE_HEBP912PP-IIh-i-5

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22. Standards and procedures in packaging pastry product

21. Different kinds of packaging materials to be used

20. Standards and procedures in storing pastry products

19. Shelf-life of pastry products

18. Plating and presenting pastry products

17. Standards and procedures in finishing pastry products

CONTENT STANDARD

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15. Standards and procedures in decorating pastry products 16. Occupational Health and Safety

decorating, finishing and presenting

CONTENT

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PERFORMANCE STANDARD

3.2 Select packaging appropriate for the preservation of product freshness and eating characteristics

3.1 Store pastry products according to established standards and procedures

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2.4 Present baked pastry products according to established standards and procedures LO 3. Store pastry products

2.3 Finish pastry products according to desired product characteristics

2.2 Fill and decorate pastry products, where required and appropriate, in accordance with standard recipes and/or enterprise standards and customer preferences

LEARNING COMPETENCIES

TLE_HEBP912PP-IIj-6

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CONTENT STANDARD

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9. Required equipment and materials for sponge and cakes

8. Mixing methods used for variety of sponge and cakes

7. Classification of the different types of sponge and cakes

6. Pre-heating the oven

5. Specific temperature used for different types of sponge and cakes

4. Main ingredients used for variety of sponge and cakes

3. Correct proportion control, yields, weights and sizes for profitability

2. How to measure ingredients

1. Culinary terms related to sponge and cakes

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The learner demonstrate competencies in preparing and presenting gateaux, tortes and cakes

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The learner demonstrates understanding of the core concept and underlying theories in preparing and presenting gateaux, tortes and cakes

LEARNING COMPETENCIES

1.4 Use appropriate equipment according to required pastry and bakery

1.3 Prepare sponges and cakes according to recipe specifications, techniques and conditions and desired product characteristics

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1.2 Select required oven temperature to bake goods in accordance with desired characteristics, standard recipe specifications and enterprise practices

1.1 Select, measure and weigh ingredients according to recipe requirements, enterprise practices and customer practices

LO 1. Prepare sponge and cakes

Quarter 3 LESSON 1: PREPARE AND PRESENT GATEAUX, TORTES AND CAKES (TC)

CONTENT

TLE_HEBP912TC-IIIa-f-7

CODE

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11. Cooling temperature of sponge and cakes

19. Filling and assembling cakes according to the standard recipe

18. Identification of the required consistency and appropriate flavor of fillings

17. Identification of fillings appropriate in a specific cakes

16. Chocolate cake

15. Chiffon cake with boiled icing or fondant icing

14. Sponge cake with butter cream filling and icing

13. Batter cake with butter icing

12. Suggested projects:

CONTENT STANDARD

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10. Recipe specifications, techniques and conditions and desired product characteristics

CONTENT

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PERFORMANCE STANDARD

2.2 Fill and assemble slice or layer sponges and

2.1 Prepare and select fillings in accordance with required consistency and appropriate flavors

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LO 2. Prepare and use fillings

1.6 Cool sponges and cakes according to established standards and procedures

products and standard operating procedures

LEARNING COMPETENCIES

TLE_HEBP912TC-IIIg-8

CODE

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24. Types of icing/frosting and their uses

23. Identification and application of steps and procedure in icing a cake.

22. Identification of standard recipes of icings and decorations for sponge and cakes

21. Identification of specific decorations appropriate for sponge and cakes

CONTENT STANDARD

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20. Classification of coatings and sidings based on the required recipe specifications and product characteristics

specifications

CONTENT

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PERFORMANCE STANDARD

3.2 Use suitable icings and decorations according to standard recipes and/or enterprise standards and customer preferences

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3.1 Decorate sponges and cakes suited to the product and occasion and in accordance with standard recipes and enterprise practices

LO 3. Decorate cakes

2.3 Select coatings and sidings according to the product characteristics and required recipe specification

cakes according to standard recipe specifications, enterprise practice and customer preferences

LEARNING COMPETENCIES

TLE_HEBP912TC-IIIh-i-9

CODE

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28. Cutting portion-controlled to minimize the wastage of cake 29. Standard size and weight per serving

27. Identification of the product freshness, appearance, characteristics of prepared cakes

26. Selection and usage of equipment in accordance with service requirements

CONTENT STANDARD

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25. Presenting and plating sponge and cakes

CONTENT

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PERFORMANCE STANDARD

4.5. Marked cakes or cut portion-controlled to minimize wastage and in accordance with enterprise specifications and customer preferences

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4.4. Maintain product freshness, appearances and eating qualities in accordance with the established standards and procedures

4.3. Select and use equipment in accordance with service requirements

4.2. established standards and procedures

4.1. Present cakes in accordance with customer’s expectations and

LO 4. Present cakes

LEARNING COMPETENCIES

TLE_HEBP912TC-IIIj-10

CODE

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5. Procedure in making fondant icing

1.3 Prepare fondant icing

1.2 Prepare fillings with the required flavors and consistency

1.1 Prepare, cut and assemble sponges and bases according to standard recipes and enterprise requirements and practices

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5.2. Identify storage methods in accordance with product specifications and established standards and procedures

5.1. Store cakes in accordance with establishment’s standards and procedures

LO 5. Store cakes

LEARNING COMPETENCIES

LO 1. Prepare iced petit fours

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PERFORMANCE STANDARD

Quarter 4 LESSON 1: PREPARE AND DISPLAY PETIT FOURS (PF) The learner The learner 1. Characteristics of classical demonstrates demonstrate and contemporary petit fours understanding of competencies in the basic preparing and 2. Underlying principles in concept and displaying petit preparing petit fours underlying fours theories in 3. Types and kinds of sponge preparing and and bases displaying petit fours 4. Different kinds of fillings

33. Storage temperature for cakes

32. Storage methods for cakes

31. Factors to consider in storing cakes

CONTENT STANDARD

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30. Standards and procedures of storing cake products

CONTENT

TLE_HEBP912PF-IVa-b12

TLE_HEBP912TC-IIIj-11

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7. Kinds of small choux paste 8. Types of sweet paste and fillings 9. Different garnishes, glazes and finishes 10. Standards and operating procedures in preparing fresh petit fours

CONTENT STANDARD

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6. Decorations and designs

CONTENT

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LEARNING COMPETENCIES

2.3 Prepare and use fillings the required flavors

2.2 Prepare and blend baked sweet paste in accordance with establishment standards and procedures

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2.1 Bake and decorate a selection of small choux paste shapes in accordance with established standards and procedures

LO 2. Prepare fresh petit fours

1.4 Design and use decorations in accordance with establishment standards and procedures

following required temperature and standard procedure

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PERFORMANCE STANDARD

TLE_HEBP912PF-IVc-d13

CODE

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13. Specifications of fresh fruits needed to caramelized

CONTENT STANDARD

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11. Flavor and shape specifications and enterprise standards of quality marzipan 12. Standards and operating procedures in coating marzipan fruits

CONTENT

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PERFORMANCE STANDARD

LO 4. Prepare caramelized petit fours 4.1. Select and coat fresh fruits/fruit segments with

preserve desired eating characteristics and softened with egg whites, piped into shapes and sealed/browned with applied heat, according to enterprise practice

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Quality marzipan to produce mini-sized fruits in accordance with enterprise and client requirements

LO 3. Prepare marzipan petit fours

2.4 Use garnishes, glazes and finished in accordance with established standards and procedures

and correct consistency

LEARNING COMPETENCIES

TLE_HEBP912PF-IVg-h15

TLE_HEBP912PF-IVe-f14

CODE

All rights reserved. No part of this material may be reproduced or transmitted in any form or by any means electronic or mechanical including photocopying – without written permission from the DepEd Central Office. First Edition, 2016.

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20. Temperature requirements in storing petit fours

19. Tips on storing petit fours

18. Standards and procedures in displaying petit fours

17. Tips on how to display petit fours

16. Kinds and uses of receptacles for petit fours

CONTENT STANDARD

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14. Specifications of dried fruits needed. 15. Kinds of sugar to caramelized

CONTENT

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PERFORMANCE STANDARD

LO 6. Store petit fours 6.1 Store petit fours in proper temperatures and conditions to maintain maximum eating qualities, appearance and freshness

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5.2. Display petit fours creatively to enhance customer appeal

4.2. Fill sandwich dried fruits or nuts with flavored marzipan and coated with pale amber-colored caramel according to specifications and enterprise standards LO 5. Display petit fours 5.1. Select and prepare appropriate receptacles for petit fours

pale amber-colored caramel or glazed or any coating specified by the enterprise

LEARNING COMPETENCIES

TLE_HEBP912PF-IVi-17

TLE_HEBP912PF-IVi-16

CODE

xxi

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6. Standard Operating Procedures in preparing other types of desserts

5. Standard recipe specifications of specialized cakes and other types of desserts

4. Portion control and yield

3. Culinary terms related to specialized cakes and other types of desserts

Quarter 4 LESSON 2: PRESENT DESSERTS (PD) 1. Varieties and characteristics of The learner specialized cakes, both classical demonstrates and contemporary and other types understanding of of desserts the basic concept and 2. Commodity knowledge, underlying including quality indicators of theories in specialized cakes and other types presenting of desserts desserts

CONTENT STANDARD

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21. Standards and procedures in storing and packaging petit fours

CONTENT

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The learner demonstrate competencies in presenting desserts

PERFORMANCE STANDARD

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1.2. Plate and decorate desserts in accordance with enterprise standards and procedures

LO 1. Present and serve plated desserts 1.1. Portion and present desserts according to product items, occasion and enterprise standards and procedures

6.2 Package petit fours in accordance with established standards and procedures

LEARNING COMPETENCIES

TLE_HEBP912PD-IVj-18

CODE

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10. Packaging design techniques 11. Standards and procedures in storing and packaging desserts

9. Temperature range in storing desserts

CONTENT STANDARD

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7. Planning, preparing and presenting trolley services 8. Arranging and preparing variety of desserts

CONTENT

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PERFORMANCE STANDARD

3.2 Package desserts in accordance with established standards and procedures

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LO 3. Store and package desserts 3.1 Store desserts in accordance with the required temperature and customer’s specifications.

2.2 Prepare and arrange variety of desserts in accordance with enterprise standards and procedures

LO 2. Plan, prepare and present dessert buffet selection or plating 2.1 Plan and utilize dessert buffet services according to available facilities, equipment and customer/enterprise requirements

LEARNING COMPETENCIES

TLE_HEBP912PD-IVj-20

TLE-HEBP912PD-IVj-19

CODE

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Quarter 1

Overview

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Baking is cooking by dry heat in an oven or oven-type appliance. It is a method of cooking used in making breads, cakes, pies, pastries, and biscuits which everybody enjoys eating. Baking is an enjoyable activity which you can learn either as a hobby or as an income-generating project.

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This module will give you knowledge of the different bakery products and provide you hands-on experience in baking, from the basic biscuits to the more complex cookies, muffins, and breads.

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Definition of Terms Baking Terminologies As you wish to pursue baking as a career, you should familiarize yourself with the common preparation and baking terminologies that come across in the process. a substance having a sour or sharp flavor

Bake

to cook food in a dry heat method inside an oven

Batter

a mixture of flours with liquids such as water, milk, or eggs used to prepare various foods

Blend

to combine ingredients and produce a homogenous mixture

Coat

to cover with a thin layer of flour, sugar, nuts, batter, etc.

Contamination

the state of being contaminated

Chill

to refrigerate, to reduce the temperature of food

Dough

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

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Dust

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Acid

sprinkle the surface with flour to avoid mixture to stick to it

consists of beaten eggs sometimes mixed with a liquid, usually water or milk, which is brushed onto the bread or pastry

Fermentation

the process of converting sugar into alcohol to produce carbon dioxide

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Egg wash

Foaming

to continuously beat egg white to incorporate air until it becomes light and fluffy

Gluten

a substance responsible characteristics of dough

Grease

to brush pan with shortening

Knead

to press, stretch, and fold the dough until gluten is developed

Line

to put a grease proof paper on the baking pans or sheets

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for

the

elastic

and

sticky

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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

French term means “put in place” that includes assembling all the necessary ingredients, equipment, and tools and serving pieces needed to prepare food

Mix

to combine ingredients in any way that make distribution of ingredients evenly

Pre-heat

to heat the oven prior to baking to achieve the required heat

Punch down

to deflate the dough to expel carbon dioxide produced during the fermentation process to give it a second chance to rise

Scrape

to remove sticky ingredients from the side of the mixing bowl

Stir in

to add another ingredient into the mixture

Syrup

a thick sticky solution of sugar and water

Whip

to beat rapidly and continuously to aid incorporation of air as in whipping egg whites to make meringue and cream

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Meringue

microorganisms that produce carbon dioxide gas when it mixes with carbohydrates, causing the dough to rise

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Yeast

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Work simplification performance of a task in the most efficient way possible

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Pre-assessment

What do you already know?

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Let us determine how much you already know about Bread and Pastry Production. Take this test. Read and analyze the statement carefully. Choose the best answer and write the letter only in your answer sheet.

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1. Which of the following ingredients is usually used in dough that gives better taste and flavor? A. butter B. compound lard C. edible tallow D. vegetables oil

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2. What kind of sugar is primarily used in preparing icing? A. brown sugar B. confectioner’s sugar C. granulated sugar D. refined sugar

3. What is the basic ingredient in baking that improves aroma, flavor, and nutrition in baked products? A. baking powder B. flour C. shortening D. sugar

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4. Which of the ingredients is an example of a physical leavening agent? A. air B. baking powder C. baking soda D. yeast 5. Which kind of flour contains more gluten and less starch? A. all-purpose flour B. bread flour C. cake flour D. soft-flour

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6. Which among the choices is a personal cleanliness practice in baking? A. combing the hair in the working area B. keeping fingernails long C. washing the hands after work D. wearing an apron during working hours 7. What is the first step to have better results in baking? A. keeping oneself clean B. keeping the food and equipment clean C. keeping the utensils and work area clean D. all of the above

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8. What is the best step to have better results in baking? A. Measure ingredients accurately. B. Memorize the recipe very well. C. Use modern equipment. D. Use only imported ingredients.

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9. How many cups is equivalent to one gallon? A. 3 B. 5 C. 10 D. 16

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10. What is the proper way to measure flour accurately? A. level off with the use of the tines of a fork B. shakes the measuring cup before levelling C. shovel the flour D. sift it before measuring

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11. Which of the following is the best substitute for sour milk? A. 1 C sweet milk plus 1 tbsp. vinegar B. 1¾ C sweet milk plus 1 tbsp. vinegar C. 2 C sweet milk plus ½ tbsp. vinegar D. 2/3 C sweet milk plus 1 tbsp. vinegar

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12. What is the best substitute for one cup sifted flour? A. 1 C minus 1 tbsp. sifted all = purpose flour B. 1 C minus 2 tbsp. sifted all = purpose flour C. 1 C plus 2 tbsp. sifted all = purpose flour D. 1 C sifted all-purpose flour 13. Which of the following flour mixture is thick enough to be rolled and kneaded? A. batter B. cream C. crust D. dough

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14. It refers to the procedure of rubbing one or two ingredients against a bowl with the tip of a wooden spoon or electric mixer. A. beating B. creaming C. folding D. stirring

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15. Which of the following pastries refer to small, flat, and sweet cakes? A. biscuits B. cookies C. muffins D. pies

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16. Which among the following cookies needs freezing before it is cut into desired shapes before baking? A. cookie bar B. pressed cookie C. refrigerated cookie D. rolled cookie

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17. Which type of mixing technique is done only in baking bread? A. blending B. creaming C. folding D. kneading

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18. It refers to the process of putting your product into containers for easy distribution? A. labeling B. packaging C. storing D. wrapping

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19. It is one of the more innovative methods used in commercial food packaging. A. canned package B. chill packaging C. foil packaging D. freezing packaging 20. What storing technique is used to draw, fold and cover the bakery product? A. chilling B. folding C. refrigerate D. wrapping

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Lesson 1: PREPARE AND PRODUCE BAKERY PRODUCTS

EXPECTED OUTCOMES: At the end of this Lesson, you should be able to:

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LO 1. Prepare bakery products LO 2. Decorate and present bakery products LO 3. Store bakery products

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Select, measure, and weigh required ingredients according to recipe or production requirements. Prepare a variety of bakery products according to standard. Mixing procedures/ formulation/ recipes and desired product characteristics Use appropriate equipment according to required bakery products and standard operating procedures. Bake bakery products according to techniques and appropriate conditions Select required oven temperature to bake goods in accordance with the desired characteristics, standards recipe specifications.

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LO 1. Prepare bakery products

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What do you need to know?

Read Lesson Information closely and find out how much you can remember. Then do Self-check 1.1.1 to know how much you have learned.

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All rights reserved. No part of this material may be reproduced or transmitted in any form or by any means electronic or mechanical including photocopying – without written permission from the DepEd Central Office. First Edition, 2016.

Lesson Information

A. Measurement of Dry and Liquid Ingredients

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Techniques in Measuring and Weighing Ingredients Used in Baking It is important to measure the ingredients accurately to get standard products and efficient use of materials. Different flour in different localities need varying amounts of liquid and this should be considered in baking. Keep a record of the quantity of flour used each time you bake to find out which measurement produces the best result from the flour available in your area. You will soon learn to judge the correct amount of liquid to add by the consistency of the dough and the way it handles.

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1. Dry Ingredients A. Flour a. Sift the flour to remove lumps. b. Spoon sifted flour lightly into a measuring cup heaping it well over the top of the cup. Do not shake the cup. c. Level off the cup with a straight-edged utensils or spatula. d. For fractions of a cup, use the lines indicating ¼, ⅓, and ½ of the standard measuring cup. B. Sugar a. White sugar needs sifting only if lumpy. Proceed as in the measurement of flour. b. Brown sugar, if lumpy, press through a coarse sieve to crush the lumps. Pack into measuring cup just enough to hold its shape. Level off. c. Sift confectioner’s sugar through a sieve to remove lumps. Spoon lightly into measuring cup. Level off with spatula or any straightedged utensil. Do not shake the cup. C. Baking Powder, Soda, Salt and Spices a. Fill measuring spoon with the desired ingredients. Level off with a spatula or any straight-edged utensils. If baking powder has caked, stir lightly before measuring. D. Shortening a. With the use of measuring cup Have shortening at room temperature. Pack firmly into the measuring cup, taking care not to have air pockets. Level off with a spatula or any straight – edged utensils. Use standard measuring spoon for less than ¼ cup shortening. b. Water Displacement Method Fill the cup with cold water up to ¼ cup level if ½ cup of fat is desired and add shortening enough to cause the water to rise up to the 1 cup mark. To measure ¼ cup, fill with cold water up to ¾ cup level and add shortening enough to raise the water up to the1 cup mark. Drain well.

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2. Liquid Ingredients Water and Milk 1 cup margarine 1 square

1 oz sweetened chocolate

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¼ cup cocoa + 1 ½ to 2 tsp shortening

8 – 10 pcs graham crackers 4 oz bread

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1 cup graham crumbs 3 cups soft crumbs

1 cup milk 1 cup cake flour

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1 tablespoon cornstarch 1 cup sour milk

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1 cup whipping cream 1 whole egg 1 cup molasses

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½ cup evaporated milk ½ cup water 1 cup all-purpose flour – 2T + 2T cornstarch (both sifted before measuring) 2 tablespoon flour 1 cup evaporated milk + 1 T vinegar or lemon juice ¾ cup whole milk + ¼ cup butter 2 egg yolks 1 cup honey

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1 cup butter = 1 oz baking chocolate (unsweetened) =

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A liquid measuring cup is best to use for liquid ingredients because it is clear and see through. It also has a spout that makes pouring of liquids easy. To get the exact amount, follow these steps when measuring liquids. 1. Set up the liquid measuring cup. Place the measuring cup on a flat, even surface. 2. Pour the liquid carefully and slowly into the cup. Stop pouring when the liquid reaches the marker line for the desired amount. 3. Check your measurement. Bend down so that your eyes level with the marker line. Look at the top of the liquid. Frequently Used Substitutions and Equivalents

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Equivalent Weights and Measurement Given Measurement Equivalents 1 gallon (gal.) 4 quarts 1 quart (qt.) 2 pints 1 pint (pt.) 2 cups 1 cup (c) 8 fluid ounces ½ cup 4 ounces ¼ cup 2 ounces ⅛ cup 1 fluid ounce 1 tablespoon 3 teaspoons 1 pound 16 ounces 2.2 pounds 35.2 ounces 1 kilogram 1000 grams

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Abbreviations gallon gal. quart qt. pint pt. cup c. tablespoon tbsp. or T teaspoon tsp. or t fluid ounce fl. oz. ounce oz. pound lb. gram g. kilogram kg.

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Self-Check 1.1

Something to do

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Listed below are the ingredients for brownies.  2 oz. chocolate, melted 2 eggs, beaten  1/3 c butter 1 c butter  1 c cake flour ½ tsp vanilla  ¼ tsp salt 1 c nuts, chopped  ½ tsp baking powder

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A. Assume that you do not have a measuring cup. Give the required measurement for every ingredient that is equivalent to the cup measurement. B. Give the substitute for every ingredients marked with bullet (•)

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Activity 1.1.1

Demonstrate in class on the proper way of measuring ingredients for brownies.

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Check the accuracy of your answers. Review the table of equivalents and substitution of ingredients before submitting your work. Master the procedure in measuring ingredients before proceeding to the actual demonstration. You will be evaluated in this task on the basis of the following criteria: Correctness of procedure Accuracy of measurement Sanitation Total

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40% 40 % 20 % 100 %

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What do you need to know?

Read Lesson Information closely and then find how much you can remember. Then do Self-Check 1.1.2 to see how much you have learned.

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Lesson Information Major Ingredients in Baking

FLOUR Flour is a finely ground meal obtained by grinding and milling cereal grains or other root crops. Flour is most commonly made from wheat and when the word "flour" is used without qualification, it usually implies wheat flour. However, flour also can be made from many other grasses and non-grain plants, such as rye, barley, maize (corn), rice, potatoes, and other foods. Wheat contains protein. When mixed with water, these proteins form as gluten. The more protein a flour has, the stronger the gluten strength.

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A. Types of Flour Flour can be classified as to hard flour or soft flour. 1. Hard flour or bread flour is high in gluten, with 12-14% protein content, and has strongest gluten strength. 2. Bread flour has 12-14% protein content and is made from hard wheat flour. The high gluten content causes the bread to rise and gives its shape and structure. 3. All-purpose flour has 10-11% protein content and is made from a blend of hard and soft wheat flours, also called the General Purpose Flour or family flour. 4. Soft flour is comparatively low in gluten and so results in a finer texture. Soft flour is usually made into cake flour, which is the lowest in gluten content, and pastry flour, which has slightly more gluten than cake flour. 5. Cake flour has 7-9% protein content and is made from soft wheat flour. It is good for making cakes and cookies where a tender and delicate texture is desired. B. Uses of Flour 1. Provides structure, texture and color to baked products 2. Provides nutritive value to baked products 3. Used as thickening agent 4. Used as binder of food 5. Used as stiffening agent in laundry

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D. Properties/Characteristics of flour 1. whitish color 2. tolerance 3. strength 4. uniformity 5. high absorption

SUGAR Sugar is a sweet, soluble organic compound that belongs to the carbohydrate group of food. They are the simplest to digest among all carbohydrates.

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II.

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C. Storage of Flour Most types of flour keep well in a sealed container in a cool, dry location. The original paper packaging used for many types of flour is good for long term storage as long as the package has not been opened. Once opened, the shelf life decreases. Many types of flour are now marketed in resealable plastic bags that increase shelf life.

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A. Types of Sugar 1. Regular granulated sugar or white sugar - also known as table sugar or as refined sugar. 2. Confectioner’s sugar or powdered sugar - granulated sugar that has been pulverized. To prevent lumping and caking, about 3% cornstarch is added. 3. Brown sugar - contains caramel, mineral matter and moisture. It also contains a small amount of molasses. It comes in three colors.

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B. Effects of Sugar in Baking o increases dough development o makes the color of the crust richer o improves the nutritive value, flavor and aroma of the product o makes the bread more tender o increase the volume of the loaf o serves as food for the yeast o contributes to moisture content of baked products, increasing its storing quality o acts as creaming agent

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EGGS Eggs are considered a complete protein, containing all the essential amino acids humans use to build other proteins needed by the body. Both the yolk and the egg white contain protein, so whole eggs or their separated components may be used to set liquids. They represent almost 50% of the total cost of any baked product, thus considered the baking ingredient with the highest cost or expense.

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A. Uses of Eggs in Baking 1. Eggs, as well as flour, are the structural ingredients in baking. 2. Eggs provide leavening; add color, texture, flavor and richness to the batter; and act as stabilizer in mixture that inherently wants to separate into its two parts, like oil and water. They are very important in helping to bind all the other ingredients together. 3. Beaten eggs are used as leavening agents as they incorporate air into the batter, which will expand in the oven and cause the cake to rise. 4. Eggs are used as thickening agent. 5. Egg washes are brushed on many baked goods to create a golden shiny top. The egg white provides luster and the egg yolk color. 6. Egg whites are used to make meringues.

SHORTENING Shortening is any fat, which, when added to flour mixtures increases tenderness. This is done by preventing the sticking of gluten strands while mixing so that gluten is shortened and makes the product tender.

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B. Composition of Egg 1. Mucin - protein which is found in egg whites and responsible for its gel characteristic. 2. Ovalbumin - another protein found in egg whites which coagulates and involve both in heat coagulation and whipping. 3. Lecithin- present in egg yolk which is responsible for its emulsifying property. It is the portion of the egg yolk that causes spoilage when eggs are stored at warm temperature.

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A. Examples of Shortening 1. Oil – made from plant products such as corn, cottonseeds, soybeans, peanuts, and other sources. As a rule, you can substitute oil for melted shortening. Among produced oils, corn oil and vegetable oils are commonly used in baking. Unless specified in the recipe, olive oil should not be used in baking. 2. Butter – made of fatty milk proteins. It contains 80-85 % fat; 10-15 % water and 5% milk solids. When used in baking, it contributes flavor and tenderness. Butter remains solid when refrigerated, but softens to a spreadable consistency at room temperature, and melts to a thin liquid consistency at 32-35°C (90-95 °F). 3. Margarine – made from hydrogenated vegetable oil. It contains 80-85 percent fat, 10-15 percent water and 5 percent salt. The hydrogenation process makes oil a solid. 4. Lard – made of fat from pork. Some people prefer lard to other fats for making pie crust and biscuits because it gives a flakier texture. 5. Cocoa Butter – the ivory-colored natural fat of the cocoa beans extracted during the manufacturing of chocolate and cocoa powder. It gives chocolate its creamy, smooth, melt-in-your-mouth texture.

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B. Uses of Shortening in Baking 1. Makes bread products tender and improve flavor. 2. Assist in gas retention giving better volume and crust. 3. Prevent the cohesion of gluten. 4. Improve the aroma, color and texture of baked products. 5. Improve the shelf life of baked products because of its moisture. LEAVENING AGENT Leavening agents are gases that cause the dough to rise. In the presence of moisture, heat, and others, the leavening agent reacts to produce gas (often carbon dioxide) that becomes trapped as bubbles within the dough. When a dough or batter is baked, it "sets" and the holes left by the gas bubbles remain. This is what gives breads, cakes, and other baked goods to rise and increase in volume. A. Classification of Leavening Agents

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1. Chemical Leaveners. Chemical leaveners are chemical mixtures or compounds that release gases, usually carbon dioxide. Chemical leaveners are used in quick breads and cakes, as well as cookies.

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Examples of chemical leaveners is a. Baking Soda - otherwise known as bicarbonate of soda, or Sodium Bicarbonate. It is a chemical salt with diverse practical uses. It is a powerful leavener that readily reacts as soon as it comes in contact with batter or dough. b. Baking Powder – is a combination of baking soda and acid salt. c. Cream of tartar - is tartaric acid and is a fine white crystalline acid salt which is a by-product of the wine-making industry. It is used in the whipping of egg whites to stabilize them and allow them to reach maximum volume.

2. Biological Leaveners. Yeast is a living organism, neither plant nor

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animal. Yeasts belong to a separate kingdom in taxonomy, the fungus kingdom. Leavening with yeast is a process based on fermentation, the process of converting sugar to alcohol and to carbon dioxide. Types of Yeast  Dry or granular  Compressed or cake type  Instant

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LIQUID INGREDIENTS Liquid ingredients provide moisture to rehydrate and activate the yeast and bring together the flour and any other dry ingredients to make the dough. It also improves the formation of gluten strands during the kneading of dough.

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All rights reserved. No part of this material may be reproduced or transmitted in any form or by any means electronic or mechanical including photocopying – without written permission from the DepEd Central Office. First Edition, 2016.

The following are some types of the liquid ingredients used in baking: A. Water It is the cheapest liquid used in baking. It performs vital role in baking making ingredients rehydrated. The right amount of water helps dissolve all other ingredients in batter and in dough to form smooth, workable mixture. In that way, water acts as a binding agent for any baked products.

1. Types of Milk Used in Baking fresh milk or whole milk evaporated milk condensed milk skimmed milk powder or dry milk

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B. Milk and Other Dairy Products Milk and cream, like water, moisten dough and batters. Unlike water, they add a slight flavor to the final baked good and increase its richness. Milk and cream also create a fuller, moister texture in baked goods and help them brown on the surface. They also contribute to the nutritive value of baked goods.

2. Uses of Milk in Baking

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• • • •

increases nutritive value of baked products enhances texture and increase softness of baked goods acts as a strengthener when mixed with flour, because it helps in the formation of gluten, which gives a baked item structure provides moisture and tenderness to baked goods enhances flavor extends the shelf life of a cake boosts crust color

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• • •

Minor Ingredients in Baking

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They are not as important as the major ingredients in baking but they are essential in attaining the sensory qualities of baked products. They are used in small quantity, but contribute to the enhancement of flavor and texture of the baked products. These are the ingredients that add distinction and character to baked goods. 1. Flavoring 2. Vanilla 3. Salt 4. Spices (cloves, cinnamon, mace, nutmeg) 5. Wines 6. Coffee 7. Chocolate and Cocoa

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Types of Chocolate 1. Unsweetened Chocolate 2. Bittersweet and Semisweet Chocolate 3. Milk Chocolate

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Self-check 1.1.2

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Something to do

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Activity 1.1.2

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Give what is asked for in the following. A. Six major ingredients in baking. B. Minor ingredients used in baking (4) C. Effects of sugar in baking (5)

1. Have a tasting exercise. Taste a pan de sal, hotcake, and siopao. Identify the ingredients used for each item. Write your answers in your notebook.

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2. Prepare a basic recipe of griddle bread. Divide the mixture into four cups: to the first cup, add vanilla; to the second cup, add lemon; to the third cup, add cinnamon; and leave the fourth cup plain. 

Evaluate your product according to texture, flavor, and smell. Which bread has the best texture, flavor, and smell? Use the following criteria: Correctness of procedure------ 40 % Accuracy of measurement----- 40 % Sanitation -------------------------- 20 % TOTAL 100 %

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All rights reserved. No part of this material may be reproduced or transmitted in any form or by any means electronic or mechanical including photocopying – without written permission from the DepEd Central Office. First Edition, 2016.

What do you need to know?

Read Lesson Information closely and then find out how much you can remember. Then do Self-check 1.1.3 to know how much you have learned.

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Lesson Information

SANITATION

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Sanitation means keeping bacteria down to a small number as possible through personal hygiene and proper food handling. It also means keeping the food at the appropriate temperature so bacteria already present do not have a chance to multiply.

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Sanitary measures include personal hygiene, keeping food, equipment and the work area clean. Unsanitary practices and improper handling of food may result to food contamination or infection, poisoning and death.

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Workers Personal Hygiene   

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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. Aprons protect the body from burns and scalds and from food stain. Headbands are used to prevent loose hair from dropping into the food and also absorb sweat on head. 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. Dispose of garbage properly everyday so as not to invite rodents and insects.

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All rights reserved. No part of this material may be reproduced or transmitted in any form or by any means electronic or mechanical including photocopying – without written permission from the DepEd Central Office. First Edition, 2016.

Practical Ways of Keeping Food Clean

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Food should be handled with clean hands. Avoid sneezing and coughing when handling food. 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. 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. "Cold" means below 4°C (40°F), at refrigerator temperature or below.

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. Clean the tables after using them.

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Keeping the Work Laboratory Area Clean

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Safety Precautions in the Kitchen

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Observance of safety precautions promote work efficiency and prevent accidents. Occasionally, accidents do happen. It is important that you keep calm so you can take proper actions. Accidents are caused either by people themselves or by hazardous environment or defective equipment. Factors that Contribute to Successful Baking

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Baking requires accuracy. Any deviation from the measurement, procedure, and type of ingredient may greatly affect the baked products. Beginners in baking should observe the correct practices in preparation to achieve the desired results. 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.

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All rights reserved. No part of this material may be reproduced or transmitted in any form or by any means electronic or mechanical including photocopying – without written permission from the DepEd Central Office. First Edition, 2016.

The Use of Appropriate Tools and Utensils Utilize standard measuring cups, glass and spoons for best results. Mixing bowls should be large enough to allow proper mixing of ingredients to produce dough and batter. Use a pastry blender or two knives when cutting shortening into flour. Appropriate use of tools and utensils promote work efficiency and effectiveness. Following Correct Procedures

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Study and follow the recipe accurately. It is important to understand the recipe first then to assemble all the needed ingredients, tools and utensils before starting to bake. Follow the step-by-step procedure accurately. Pre-heat the oven. If a thermostat is defective or not available use an oven thermometer to check the baking temperature. Measure ingredients accurately. Do not change the specified amount of ingredients. Any change in the amount of ingredients may result in failure to achieve the desired effect or expected consistency of the mixture. Observe correct hand and mixing techniques. Wrong mixing techniques such as over-mixing, under-mixing, under-beating, or overbeating of eggs, and insufficient creaming will result in poorly baked goods. Make use of the type of pan specified in the recipe. Measure its length, width, and inside depth. Find out in the recipe if the pan(s) should or should not be greased or lined with wax paper. Follow the specified baking time and temperature stated in the recipe. Place the baking pan at the center of the oven and avoid opening the oven door until baking is done.

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Self-check 1.1.3

Arrange the following procedures in baking. Use A for the first step, B for second and so on. Write your answer in your test notebook. ______1. Pre-heat the oven. ______2. Follow the specified baking time and temperature. ______3. Make use of the type of pan specified in the recipe. ______4. Observe correct hand and mixing techniques. ______5. Study and follow the recipe accurately. ______6. Measure ingredients accurately.

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Activity 1.1.3

Something to Do Field Trip to a Bake Shop

Comprehensiveness

Thorough and comprehensive explanation

Relevance

Highly relevant

3 Generally clear and quite easy to understand

2 Lacks clarity and difficult to understand

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4 Exceptionally clear and easy to understand

Substantial Explanation

Partial or not comprehensive Explanation

Generally relevant

Somewhat relevant

1 Unclear cannot be understand

Misunderstanding or serious misconception on the explanation Irrelevant

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CRITERIA Clarity

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In a field trip to a baking shop, observe the following: 1. How do the bakers work? 2. Do they practice cleanliness and sanitation? 3. Write a narrative report of your observation. 4. You will present your output in class. You will be rated on the following criteria:

What do you need to know?

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Read Lesson Information closely and find out how much you can remember. Then do the Self-check 1.1.4 to know how much you have learned.

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Lesson Information

Baking Tools, Utensils and Equipment in Making Bread, Cookies, Muffins and Biscuits Baking is a sophisticated method of cooking food. It requires special tools and equipment in order to bring out the best results.

PY

To prepare for baking, familiarize yourself with the following baking tools, utensils and equipment classified according to their use.

MEASURING UTENSILS

C O

LIQUID-MEASURING CUP - a transparent cup calibrated to indicate the amount of liquid.

EP E

D

DRY-MEASURING CUP - is a set of marked cups used to measure dry ingredients such as flour and sugar. They are either made of plastic, aluminum, or stainless steel.

D

MEASURING SPOONS - a set of spoons used to measure small amounts of ingredients.

DIETETIC SCALE - is an instrument used to measure the weight of the items or ingredients.

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MIXING, BLENDING, and CUTTING UTENSILS

DOUGH CUTTER - a tool with a sharp edge used to cut dough.

C O

PY

FLOUR SIFTER - used in sifting coarse or dry ingredients such as flour and sugar.

EP E

D

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

D

Grater - tool used to grate food into finer form.

MIXING BOWL - a hollow dish where ingredients for baking are mixed.

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ROLLING PIN - a solid elongated wood with handles at both ends that is used to flatten dough or pastry.

C O

PY

ROTARY EGG BEATER - a handheld device for beating eggs, cream, and other liquids.

D

RUBBER SCRAPER - a tool used, for mixing and scraping mixture on the side of a bowl.

EP E

SPATULA - a flat, thin and blunt metal used for leveling-off dry ingredients and spreading icing and frosting on cakes.

D

WOODEN SPOON - a tool used for mixing and stirring flour mixtures.

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BAKING UTENSILS

OVEN - an equipment used for baking, heating, or drying foods

C O

D

MUFFIN PAN - an aluminum rectangular or square pan with hallow rounded

PY

BAKING PAN- an aluminum or tempered glass dish, rectangular or square in form used for baking cakes

D

EP E

COOKIE or BAKING SHEET - is a flat aluminum sheet used for baking cookies

Self-Check 1.1.4

Something to do 1. Your teacher will put a number on each of the baking tools, utensils and equipment. Your task is to identify and classify them. 2. Select one tool and/or equipment. Demonstrate in class its proper use and care.

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Rubrics for scoring Point 5 4 3 2

PY

1

Observed the proper way of demonstrating proper use of tool and equipment with no mistake. Observed the proper way of demonstrating proper use of tool and equipment with 1 mistake. Observed the proper way of demonstrating proper use of tool and equipment with 2 mistakes. Observed the proper way of demonstrating proper use of tool and equipment with 3 mistakes. Observed the proper way of demonstrating proper use of tool and equipment with 4 mistakes.

C O

What do you need to know?

EP E

D

Read Lesson Information closely and find out how much can you remember. Then do Self-check 1.1.5 to know how much you have learned.

Lesson Information

Types, Kinds and Classification of Bakery Products

D

Preparing bakery products requires no trick but adequate mastery of the processes in baking. This module will provide you hands-on experience in baking. Baking has become not just a favorite past time or hobby but a highly profitable business. Bread is one of the most popular and best sold baked products, not only in our country but in other countries as well. Many countries have bread as their staple food. There are different kinds of bread. Whatever kind of bread is eaten, people remember it for its quality. It is by maintaining good quality that popular bakeries or bread houses keep their customers.

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The quality of bread is affected by the type of ingredients used, the manner the dough is mixed or prepared, and the temperature maintained during baking.

PY

Kinds of Dough in Baking Bread Dough used in baking bread is classified into two:  Lean dough. The Basic ingredients for bread which include flour, yeast, salts, a little sugar, and shortening make up the lean dough. This dough is made up into Pan de sal, Pan Amerikano, French bread, and other crusty bread varieties.  Rich dough. Aside from the basic ingredients for bread, rich dough has butter, nuts, fruits, eggs, and condiments. Milk is often used, too. Rich dough also uses more sugar. This dough is used in making rolls, coffee cakes, and the sweet bread varieties. Methods of Mixing Dough

D

C O

Straight method - This method combines all the ingredients together at one time to make the dough. The dough is kneaded and set aside to rise. Sponge and dough method - This method mixes part of the liquid, flour, and all of the yeast to make a soft mixture which is set aside to rise until bubbly. Then, the remaining ingredients are added and the mixture is treated as straight dough.

EP E

Bread products can also be prepared using batter instead of dough. Preparation of this type of bread is faster since there is no dough to knead and shape. However, the texture of the finished product is not as fine as that of kneaded dough.

D

Characteristics of a Well-Made Bread Bread of high quality is characterized by the following: 1. It is large for its weight, well-rounded top, and free from cracks and bulges. 2. The crust is thin with an even golden brown color. 3. It has fine and even grain, elongated cells, and thin cell wall making the crumb smooth, soft, elastic, and creamy white with a silken sheen. 4. It does not crumble easily. 5. It has a sweet and nutty odor, not sour. Cookies Cookies are always popular. They are really “little cakes, flat, sweet and small. They can be made in a variety of shapes and flavors, and can be served in just as many different ways.

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C O

PY

Kinds of Cookies  Drop cookies - are irregular and unevenly shaped. They are made simply by dropping the cookie batter from a teaspoon to a baking sheet to get the popular tongue-shaped cookies.  Rolled cookies - are made from dough which have been rolled out and cut with cutters to form shapes that fit special occasions such as Christmas, Valentine’s Day and Easter.  Pressed or Bagged Cookies – are made with more butter which makes the finished product richer in taste than the other types of cookies. They are made by pressing the mixture out of a cookie presser or pastry tube onto the baking sheet, and at the same time forming it into varied shapes like rings or ribbons.  Cookie bar- this type of cookie is cut into bars after baking. They are usually small and square in shape.  Refrigerated cookies – this type of cookie is frozen and cut into desired shapes before baking.

D

EP E

D

Mixing Techniques Mixing methods greatly affect flour mixtures and its resulting product. Various techniques have been developed for efficiency and convenience. Some of them are as follows:  Creaming - Rubbing one or two ingredients in a bowl with the help of a wooden spoon or electric mixer to make a soft fluffy mixture. The creamed mixture should have both smooth and grainy particles.  Cutting in - Mixing fat and flour with the use of a pastry blender or two knives in a scissor-like manner. This method cuts fat into small pieces, coating them with flour to form coarse, granular mixtures for pastries and biscuits.  Folding - This is working with two ingredients very gently to retain air in the mixture. It often involves one delicately textured ingredient such as beaten egg white or whipped cream, which would be reduced to nothing if handled crudely, and a batter type mix.  Cut and Fold - A combination of two motions cutting vertically through the mixture and turning over and over by gliding the spoon or rubber scraper across the bottom of the mixing bowl at each turn.  Beating - It is done to incorporate air in a mixture by mechanical agitation. It could be done with the aid of special gadgets like wire whips, egg beaters or electric food mixers or with a fork.  Stirring – It is often done with a wooden spoon, rotating it through a mixture as long as necessary usually until the ingredients are combined.  Whipping – It is a process of beating eggs and cream to fill them with air and make them thick and fluffy.

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

Sifting – It is the process of separating coarse particles in the ingredients by passing through a sieve. Air is incorporated through this method.

Muffin Muffins are simple cup breads leavened and are considered a member of the quick bread family. A variety of quick loaf breads and coffee cakes can be derived from the basic muffin recipe.

PY

Outside Characteristics of Muffin and Quick Breads  Shape: Uniform; well-rounded top; free from peaks; no cracks.  Size: Uniform; large in proportion to weight.  Color: Uniform golden brown.  Crust: Tender; pebbled or slightly rough; shiny

C O

Inside Characteristics of Muffin and Quick Breads  Color: Creamy white or slightly yellow; free from streaks.  Grain: Round, even cells; free from tunnels.  Texture: Tender; moist; light.  Flavor: Pleasing; well-blended with no bitterness.

D

Biscuits Biscuits are small flaky quick breads. They are leavened with fast-acting leaveners which make preparation time shorter than any yeast leavened bread.

D

EP E

Two Ways to Make Biscuits:  Using solid fats Solid fats are cut into the flour with a fork, a pair of knives or a pastry blender until it coats the flour and is fairly crumbly and mealy. Liquid is added to make a soft dough and then the mixture is rapidly but lightly kneaded to evenly distribute the mixture and sufficiently develop the gluten for flaky product.  Using liquid shortening or “Wet to Dry Method” Liquid shortening or oil is added to the liquid ingredients and mixed with the dry ingredients to make soft dough. It is kneaded rapidly but lightly and treated like the solid fat dough. Outside Characteristics of Biscuits  Shape: Uniform; straight sides and level tops on rolled biscuits  Size: Uniform; twice the size of unbaked biscuits  Color: Uniform golden brown tops and bottoms—sides lighter; free from yellow or brown  Crust: Tender; moderately smooth; free form excess flour

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Inside Characteristics of Biscuits    

Color: Creamy white; free from yellow or brown spots. Grain: Flaky, pulling off in thin sheets; medium fine, even cells. Texture: Tender; slightly moist; light. Flavor: Pleasing, well-blended with no bitterness.

PY

NOTE: Drop biscuits will be nicely rounded with rough and crisper crust. They will not be as flaky.

C O

Self-Check 1.1.5

Cutting-in Whipping Cut and Fold

EP E

Creaming Beating Folding

D

RECOGNIZE ME? Below are statements describing the different mixing techniques used in producing bakery products. Choose the correct word/term from the box and write your answer in your test notebook.

Stirring Sifting

D

_______________ 1. Separating coarse particles in the ingredients by passing through a sieve. _______________ 2. Rubbing one or two ingredients in a bowl with the tip of a wooden spoon or electric mixer. _______________ 3. Mixing fat and flour using a pastry blender or two knives in a scissors-like manner. _______________ 4. Working with two ingredients very gently to retain air in the mixture. _______________ 5. Beating egg and creaming to fill with air and make them thick and fluffy.

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What do you need to know?

Read Lesson Information and find out how much you can remember. Then do the Self-Check 1.1.6 to know how much you have learned.

PY

Lesson Information

Below is the table which indicates the type of baking products with corresponding oven temperature and baking time. Baking Time

425°F to 450°F 400°F to 425°F 400°F to 425°F 350°F to 375°F 400°F

10 to 15 min 30 to 40 min 20 to 25 min 1 to 1 ¼ hr 30 to 40 min

D

C O

Oven Temperature

350°F to 400°F 375°F

8 to 15 min 8 to 10 min

EP E

Types of Product BREADS Biscuits Corn bread Muffins Quick loaf breads Yeast bread COOKIES Drop Rolled

D

Activity 1.1.4

The succeeding pages provide recipes for the different types of bakery products. Divide the class into five groups. Choose a recipe to follow. Each group should be assigned to bake a particular type of bread, cookies, muffin & biscuits. No two groups should do the same recipe. There are enough recipes for all the groups.

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Suggested projects DINNER ROLL Ingredients Mixture 1  

1 ¼ cup bread flour ∕8 bar butter (softened)

1

Mixture 2  

3 tablespoon sugar ½ tablespoon yeast

Mixture 3 ¼ cup beaten egg ∕8 tsp iodized salt

PY

 

1

Mixture 4 Egg wash

C O



PROCEDURE: 1. In a large mixing 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.

D

2. Beat egg and combine to water and salt.

EP E

3. Pour all liquid ingredients to dry ingredients and mix well. Knead for 15-20 minutes.

4. When the dough is already smooth and elastic and blisters are showing, form a ball and set aside for 20-25 minutes or until it doubles in size.

D

5. Punch the dough. Flatten and weigh for 45 grams or make it to 7 pieces. 6. Arrange in baking sheet and set aside for 30 minutes or until it increases its size. 7. Bake for 10-15 minutes in 375°F.

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PAN DE SAL INGREDIENTS: 1 k bread flour 1 ½ tbsp. instant yeast ¼ cup lukewarm water 200 g brown sugar 2 tbsp.oil 2 tsp rock salt 1 tsp vanilla 150 grams lard 2 cups water

PY

        

PROCEDURE:

C O

1. Dissolve yeast in ¼ cup lukewarm water. Sprinkle with 1 tbsp. sugar. Allow to stand for 8-10 minutes. 2. Combine water, oil, salt and sugar. Stir until salt and sugar are dissolved. Set aside.

D

3. In a separate bowl, place bread flour and make a well at the center and then add yeast mixture, and follow the liquid mixture. Mix thoroughly.

EP E

4. Transfer dough on a floured board and start kneading. Continue kneading until dough is smooth. (Approximately 25 minutes). 5. Shape into smooth ball and grease all sides with lard. Place in slightly greased bowl. Cover with damp clean cloth. Allow to rise until double in size, approximately 1 ½ hours, then punch down dough.

D

6. Cut dough into two, then roll each half into a round log about 30 cm x 2 ½ cm. 7. Cut into 12 equal pieces. Dredge with bread crumbs. 8. Place on greased baking sheets with one side of each piece facing up, about 2½ cm apart. Let it rise until double its size. Bake in a pre-heated oven at 350°F for 15-20 minutes.

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CINNAMON ROLL Ingredients 1 TB yeast 1 tsp sugar ½ cup water 2 cups milk 3 TB butter ¼ cup sugar 1 tsp salt ½ tsp vanilla 3 cups all-purpose flour

PY

         Filling

¼ cup softened butter ⅓ cup brown sugar 2 tsp cinnamon ¼ cup chopped cashew nuts ½ cup raisins

C O

    

¼ cup maple syrup, optional ¼ cup brown sugar ¼ cup white sugar ¼ cup butter

EP E

   

D

Greasing mixture on pan

Procedure:

1. Mix together yeast, sugar, water and milk. Cover for 5 minutes.

D

2. Add in butter, sugar, salt, vanilla and flour. Let it rise for 25 minutes. 3. Roll on floured table. 4. Spread filling, roll and cut to 1” thick. 5. Place on greased pans and let it rise for 30 minutes. 6. Preheat 350°F, bake for 20 minutes.

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SPANISH BREAD/PAN DE COCO/CHEESE BREAD Ingredients     

   

1 k bread flour 2 tbsp. instant yeast ¼ cup lukewarm water 2 cups water 100 grams brown sugar

2 tbsp.oil 2 tsp rock salt 1 tsp vanilla 75 grams lard

PY

SPANISH BREAD FILLING Ingredients ½ bar butter ∕3 cup brown sugar ½ c bread crumbs ½ t vanilla

1

Mix and cook together.

C O

   

PAN DE COCO FILLING

1 pc young coconut (grated) 1 cup brown sugar 1 tsp vanilla

EP E

  

D

Ingredients

Mix and cook together.

D

CHEESE BREAD TOPPINGS

Ingredients  

¼ cup butter 1 cup powdered milk Cut in butter and milk then add sugar.

Procedure 1. Prepare the desired filling and/or topping. Set aside.

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2. Dissolve yeast in ¼ cup lukewarm water. Sprinkle with 1 tbsp. sugar. Allow to stand for 8-10 minutes. 3. Combine water, oil, salt and sugar. Stir until salt and sugar is dissolved. Set aside. 4. In a separate bowl, place bread flour and make a well at the center. Then add yeast mixture, follow by the liquid mixture. Mix thoroughly.

PY

5. Transfer dough on a floured board and start kneading. Continue kneading until dough is smooth. (Approximately 20-25 minutes)

C O

6. Shape into smooth ball and grease all sides with lard. Place in slightly grease bowl. Cover with damp clean cloth. Allow to rise until double in size approximately 1 ½ hours. Then punch down dough. 7. Shape and add fillings and/or topping 8. Arrange in grease cookie sheet.

9. Allow to rise for the second time until double in size.

EP E

D

10. Bake until done (10-15 min at 350°F).

CHOCOLATE CHIP COOKIES

Ingredients

11∕8 cup flour ¼ tsp baking soda ½ tsp salt ¼ cup shortening ¼ cup sugar 1 egg, beaten 1 tsp vanilla ½ pound semi-sweet chocolate or chocolate chips

D

       

Procedure 1. Sift flour, baking soda and salt together. 2. Cream shortening, brown sugar and granulated sugar together.

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3. Add egg and vanilla. Beat thoroughly. 4. Add sifted dry ingredients. 5. Fold in chocolate / chocolate chips cut into small pieces. 6. Drop from teaspoon onto greased cookie sheet.

PY

7. Bake in moderate oven (350°F) about 10 minutes. Make 50 cookies.

Ingredients

D

2 eggs, well beaten 1 ½ cups brown sugar 3 ¼ cups sifted flour 2 tsp baking soda ½ tsp salt 2 cups butter milk 1 cup chopped nuts

EP E

      

C O

BUTTERMILK NUT BREAD

Procedure

1. Beat eggs, add sugar and mix well.

D

2. Sift flour, baking soda and salt together. Alternately add buttermilk and egg mixture to dry mixture. 3. Add nuts. Pour into 2 greased loaf pans. 4. Bake in slow oven (325°F) 1 hour. Makes 2 (8 x 4 inch) loaves.

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CHEESE BISCUITS Ingredients:     

2 cup all-purpose flour 1 Tbsp baking powder 5 Tbsp butter or margarine ¼ cup grated cheddar cheese 1 egg, beaten

1. Sift flour and baking powder together.

PY

Procedure

C O

2. Cut in butter until mixture resembles cornmeal. 3. Add cheese and milk to form soft dough.

4. Turn dough out on a lightly floured board and knead for 30 seconds. 5. Roll the dough out ¼ inch thick, and with a biscuit cutter cut out rounds.

D

6. Put half of the rounds on a baking sheet and top each with grated cheese.

EP E

7. Brush the biscuits with the lightly beaten egg. 8. Bake in a hot oven (375°F) for 15 minutes or until they are golden.

BANANA MUFFIN

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Ingredients        

1 ½ c all-purpose flour 1 tsp baking powder 1 tsp baking soda ½ tsp salt 3 large bananas, mashed ¾ cup white sugar 1 egg 1 ∕3 cup butter, melted

37

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Procedure 1. Pre heat oven to 350°F. Coat muffin pans with non-stick or use paper liner. Sift together the flour, baking powder, baking soda, and salt. Set aside. 2. Combine bananas, sugar, egg, and melted butter in a large mixing bowl. Fold in flour mixture, and mix until smooth. Scoop into muffin pans. 3. Bake in preheated oven. Bake mini muffins for 10 to 15 minutes, and large muffins for 25 to 30 minutes. Muffin will spring back when lightly topped.

Rate your product using this Score Sheet. Excellent 5

External Characteristics 1. Shape: well-proportioned; Symmetrical; rounded top 2. Size: large but not airy; proportional to weight 3. Color: even, rich golden brown

Very Good 4

Good 3

Fair 2

Poor 1

C O

Characteristics

PY

STANDARD SCORE SHEET for BREAD/ MUFFIN

EP E

D

4. Crust: tender; crisp; even thickness; free from cracks Internal Characteristics 1. Color: creamy white; free from streaks 2. Grain: fine; thin-walled cells, evenly distributed 3. Texture: tender; soft; slightly moist 4. Flavor: “wheaty” sweet

D

Comments:

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HONEY RAISIN BARS

PY

Ingredients  ¼ cup shortening  ½ cup sugar  ½ cup honey  1 egg  1 ½ cup cereal flakes  1 ½ cup cake flour  1 ½ tsp baking powder  ¼ tsp baking soda  ¼ tsp salt  ½ cup milk  1 cup seedless raisins

2. Add egg and beat well.

C O

Procedure 1. Blend shortening, sugar, and honey thoroughly.

4. Stir in raisins.

D

3. Crush cereal flakes into fine crumbs, mix with sifted dry ingredients and add to shortening mixture alternately with milk.

EP E

5. Spread batter ½ inch thick in well-greased 10 x 15 inch pan. 6. Bake 15 to 20 minutes at 350°F. 7. Cool and cut into 35 2-inch squares. CARAMEL SUGAR COOKIES

D

Ingredients  1 cup shortening  1 c sugar  ½ c brown sugar  3 eggs, beaten  2 t vanilla  3 ¾ c cake flour  ½ c brown sugar  1 t salts  ½ baking soda  brown sugar

39

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Procedure 1. Cream shortening. 2. Add sugar and brown sugar a little at a time and cream well. 3. Add beaten eggs and vanilla. Mix. 4. Sift flour, salt and baking soda together and combine with mixture. Chill. 5. Roll out ¼ inch thick.

PY

6. Sprinkle with brown sugar.

C O

7. Bake in a moderate oven (350°F) for 15 minutes. Makes about 9 cookies.

EP E

Ingredients  1 cup shortening  1 cup sugar  1 egg, beaten  2 Tbsp milk  2 tsp vanilla  3 ½ cup cake flour  3 tsp baking powder  ½ tsp salt  3 ounces chocolate

D

CHOCOLATE REFRIGERATOR COOKIES

Procedure 1. Cream shortening and sugar together.

D

2. Beat egg and combine with milk and vanilla. 3. Sift dry ingredients together. 4. Add melted chocolate to creamed mixture. Alternately add the dry and liquid ingredients. 5. Work until a smooth dough is formed. 6. Mold into a roll 2 inches in diameter and roll in waxed paper. 7. Chill until firm. 8. Slice ⅛ inch thick and bake at 350°F for 12 minutes. Make 150 cookies.

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PINEAPPLE-NUT COOKIES

PY

Ingredients  ½ cup shortening  ½ cup brown sugar  ½ cup sugar  1 egg, beaten  2 cup cake flour  1 tsp baking powder  ¼ tsp baking soda  ¼ tsp salt  ½ cup crushed pineapple  2/3 cup chopped nuts  1 tbsp lemon juice

C O

Procedure 1. Cream shortening and both sugars together. Add egg and beat well. 2. Sift dry ingredients together and add with well-drained pineapple, nuts and lemon juice. 3. Drop from a teaspoon or shape with a cookie press onto a well-greased cookie sheet.

EP E

D

4. Bake 15 to 20 minutes at 375°F. Makes 48, 2 ½ inch cookies.

Standard Score Sheet for Cookies Excel -lent

Characteristics

External Characteristics REFRIDROP BAR GERATOR

D

Size and Shape: Fairly Uniform, uniform, will hold mound shape. shape. Color: Lightly Lightly browned browned

5

ROLLED

MOLDED

Uniform, thin slices.

Retains shape of cutter

Uniform, thin slices.

Lightly browned

Lightly browned

Lightly browned

41

Very Good

4

Good

3

Fair 2

Poor 1

All rights reserved. No part of this material may be reproduced or transmitted in any form or by any means electronic or mechanical including photocopying – without written permission from the DepEd Central Office. First Edition, 2016.

Excel -lent

Characteristics

5

Very Good

Good

4

3

Fair 2

Poor 1

Internal Characteristics Texture:

Slightly moist

Crisp, tender

Crisp, tender

Crisp, thin, slightly moist if thick, tender

Pleasing, no off flavor, rich

Pleasing, no off flavor, rich

Pleasing, no off flavor, rich

Pleasing, no off flavor, rich

Slightly moist, tender Pleasing, no off flavor, rich

PY

Flavor:

Activity 1.1.5

C O

Comments:

5 4 3

Properly done with some illustrations and pictures of recipe Properly done with few illustrations and pictures of recipe

D

2

CRITERIA Artistically and creatively done with full illustrations and pictures of the recipe Artistically and creatively done with some illustrations and pictures of the recipe

EP E

SCORE

D

Something to do Make an album of different bakery products with their corresponding picture and recipe. Your output will be rated using the rubrics below:

1

Done untidy with few illustrations and pictures of recipe

Now you are ready to go on with the procedures on how to decorate and present bakery products!

42

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LO 2: Decorate and present bakery products 



PY

 

Prepare a variety of fillings and coating/icing, glazes and decorations for bakery products according to standard recipes, enterprise standards and/or customer preferences. Fill and decorate bakery products, where required and appropriate, in accordance with standard recipes and/or enterprise standards and customer preferences. Finish bakery products according to desired product characteristics. Present baked bakery products according to established standards and procedures

C O

What do you need to know?

D

Read Lesson Information closely and find out how much you can remember. Then do Self-Check 2.2.1 to know how much you have learned.

EP E

Lesson Information

Decorate and Present Bakery Products

D

Bakers prepare, bake and decorate bread, rolls, biscuits, and other baked products. Bakers work in a number of different environments from bakeries, patisseries, and cake shops to hotels, restaurants, cafeterias, and factories, or as part of bakery development for supermarkets or even in a cruise ship. For you to become a baker, you need to complete an apprenticeship and earn a National Certificate in Baking, Plant Baking or Craft Baking. Completing Baking units while you are in school could be the first step towards baking apprenticeship and an existing career as a baker. Bakers usually work in shifts and may work early mornings, late evenings, and weekends. So if you are an entrepreneur and a risk taker, this is good job for you. This lesson will provide you the knowledge, skills and understanding in decorating and presenting bakery products. (www.s4gateway.org.nz/distancelearning/pathings/baking)

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Commonly Used Frostings or Icings, Fillings, and Glazes BOILED ICING Ingredients  1 ½ cup sugar  ¼ tsp cream of tartar or 1 tbsp. white corn syrup  1∕8 tsp salt  ⅓ cup water  2 egg whites  1½ tsp vanilla

Types of Icing, Filling and Glazes Procedure

Best Used for Coloring Used as frosting and filling. It is also used for decorations including roses, drop flowers, sweet peas and figure piping. Filling and frosting.

Storage

Frosting and filling.

Needs refrigeration

D

Types of Icing

C O

PY

Procedure 1. Put egg whites, sugar, water and syrup on top of double boiler. 2. Beat until mixed well. 3. Place over rapidly boiling water. 4. Beat constantly with electric mixer or electric beater 7 minutes or until it will stand or peaks when beater is raised. 5. Remove from heat. Add vanilla. Beat. 6. Fills and frosts a 2-layer cake, 8 or 9 inches.

D

EP E

Butter and milk are beaten American together, and then Butter Cream/ confectioner’s sugar is Confectioner’s added. Flavor the mixture Sugar Icing with extracts and chocolate. Butter Cream It uses egg yolks and is French made the way as Italian meringue. Both use of egg white but differences are how they are made. Italian- Hot sugar syrup is added to Butter Cream already whipped egg Meringue whites. Swiss- The whites Italian and and sugar are mixed Swiss together over heat and whipped. And then, cooled before the butter and flavoring are added. This type is the simplest.

44

Icing can be refrigerated or frozen in an airtight container for week. Needs refrigeration.

All rights reserved. No part of this material may be reproduced or transmitted in any form or by any means electronic or mechanical including photocopying – without written permission from the DepEd Central Office. First Edition, 2016.

Types of Icing Butter Cream Rolled

Procedure Made from stiff American butter cream. Dough-like consistency that is rolled out applied to cake.

Best Used for Coloring Covering cookies. Can be tinted.

Storage Same as American Butter cream

Glazes

Beaten with sugar. Can be flavored. Stabilized for longer life with gelatin.

EP E

Whipped cream Creamy, delicate sweetness, Perishable

Refrigerate after opening. Is not perishable if used as a filling Used in general Does not piping or delicate need work. Decorating refrigeration cookies and bread Air dried houses. Tints to decorations pastel to dark colors. last for months. Can be used as a Must remain filling and frosting. refrigerated. Can be piped to form soft decorations. Tints in pastel colors

PY

Used as a filling alone or in combination with other fillings such as butter cream.

C O

Royal Icing

Heavy paste of egg whites and confectioner’s sugar beaten with a little vinegar or lemon juice. Can be made in different consistencies.

D

Jams and Jellies

Can purchase readymade: stir it to soften, or heat with amount of liquid if it’s too thick, and strain to remove the seeds.

D

Self-Check 1.2.1

Something To Do Read the statement carefully and write the correct word that describes each statement. Write your answer in your test notebook. __________1. The most important ingredient in all types of frosting __________2. Made by warming egg whites, sugar, and water, and beaten until fluffy and glossy __________3. A French term which means rich and very chocolate __________4. Made from beating egg whites and sugar __________5. Sticky icing that dries a hard finish and is purely white

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What do you need to know?

Read Lesson Information closely and find how you can remember. Then do Self-Check 2.2.2 to know how much you have learned.

PY

Lesson Information

EP E

D

C O

Decoration is the final part of the production of any product. Some need no further additions; some are added before the baking begins. (www.wascatourism.com/...ITG_Prepare_&produce_cakes_&_pastries)

Ways to Present and Display Bakery Products: Trays - After taking from the oven, product is placed onto cooling wires, decorated and then placed on trays or platters.

D

 

Cellophane Bags - Bags are clear and transparent. Product is placed inside the bags to protect from outside contamination and to slow the staling process. Staling is caused by air passing through product and removing moisture. Then moisture evaporates from surface.



Boxes - Product might be placed into boxes and displayed for sale, lots of 6 or 12. Some boxes might have see through lids.



Doilies - Some larger product might be placed on a doily and displayed individually. The role of the doily is to have a barrier under product and protect from surface contamination.

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Labels - Packaged products will have labels showing ingredients, name of manufacturer and other legal requirements. They make good advertising.



Glass Vase - Used to graciously decorate a tray of cookies.

PY



Jar - This is one of the easiest ways to add a twist on cookie presentation.

D



C O

For the vase filling, cut three lemons into small and thick slices. Set whole lemons in the glass vase. Now, assemble lemon slices between the glass vase and the whole lemons. Repeat this step until the glass vase is completed. Fill the glass vase with water. Now, lay a plate on the top of the glass with waxed paper and fill with eye-catching spring cookies.

EP E

Fill a jar with colorful spring cookies. Make sure that the jar is big enough to fit about 15 or 20 cookies. Once the jar is filled, you can decorate a spring-themed covering for the lid of the jar. To do the covering, make a circle on a paper using a round plate. Then, glue the circle onto a piece of colorful fabric. Green, yellow and red are great colors for spring. Cut out the circle with sewing scissors. Lastly, wrap the piece of fabric on the jar rim with twine.

D

How to Present Cookies for a Garden Party, April 16, 2013 retrieved from blog.cookiesbydesign.com/how-to-present-cookies-for-a-garden-party/

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Self-Check 1.2.2

THICK and PAIR

PY

In 3-5 sentences, answer the following questions. Discuss your answer with your seatmate. 1. How do we present and decorate bakery products?

C O

2. Why is it important to decorate finished baked products?

Your answer will be rated using the rubrics below. 3

2

Exceptionally clear and easy to understand

Generally clear and quite easy to understand

Lacks clarity and difficult to understand

Unclear; cannot understand

Comprehensiveness

Thorough and comprehensive explanation

Substantial Explanation

Partial or not comprehensive Explanation

Relevance

Highly relevant

Generally relevant

Somewhat relevant

Misundersta nding or serious misconception on the explanation Irrelevant

1

D

EP E

Clarity

4

D

CRITERIA

Activity 1.2.1

Decorate and present bakery products attractively using suitable garnishes and service wares. You will be evaluated using the following criteria:

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Dimension

Manifest less understanding of the step- by –step procedure seeking clarification most of the time Works independently but with assistance from most of the times

No attempt

Observes safety precautions most of the time Tasks is completed following the procedures in the project

Observes safety precautions sometimes

Most of the time not observing safety precautions

No attempt

Tasks is nearly completed following the procedures in the project

Work completed a head of time

No attempt

Work completed within allotted time

Work completed _ ( min./ hours/days) beyond Total Points

Work completed _ ( min./ hours/days) beyond

No attempt

Works independently with ease and confidence most of the times

No attempt

D

4. Completen ess of task

Points Earned

No attempt

Manifests very clear understanding of the step-by-step procedure but sometimes seeks clarification Works independently with ease and confidence sometimes

EP E

3. Safety work habits

Manifests clear understanding of the step- by –step procedures

No attempt

PY

2. Application of procedures

Uses tools and equipment correctly and confidentl y at all time Manifests very clear understan ding of the stepby-step procedure Works independe ntly with ease and confidenc e at all times Observes safety precaution s at all time Tasks is completed following the procedure s in the activity with improve ment/ innovation s Work completed a head of time

Performance level Satisfactory Needs ( 2 pts) Improvement (1 pts) Uses tools and Uses tools and equipment equipment correctly and but incorrectly and less confidently less confidently sometimes most of the time

C O

1. Use of tools and equipment

Very Satisfactory (3 pts ) Uses tools and equipment correctly and confidently most of the time

D

Excellent (4 pts)

5.Time manageme nt

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LO 3: Store bakery products  

Store bakery products according to established standards and procedure. Select packaging appropriate for the preservation of product freshness and eating characteristics.

PY

What do you need to know?

Lesson Information

D

How to Store Baked Products

C O

Read Lesson Information and then find out how much you can remember and then do the Self-Check 2.3.1 to know how much you learned.

EP E

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

HOW TO STORE

WHERE TO STORE

HOW TO REFRESH

Ideally at room temperature 75°F to 85°F in adequate space to prevent crushing.

Relatively dry, a place well above floor level, in a unit cleaned daily and scrubbed weekly; away from strong odors particularly fish, onions, cabbage, garlic, meats and especially paints and cigarettes smoke.

In original wrappers (moisture and vapor proof) to prevent drying out.

Refrigerate to prevent mold growth, accelerates staling. Store in freezer to retard stalling in moisture- vaporproof wrapping.

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. Frozen goods: Thaw as rapidly as possible or in oven at 325°F for 20 minutes. Leave wrapper on for room temperature thawing.

D

BAKED PRODUCTS Bread and rolls general storage

Soft – crushed breads, rolls, sweet rolls

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HOW TO STORE Unwrapped

Covered or boxed to prevent drying out.

Crisp cookies

Covered boxed.

Soft, chewy cookies

Covered tightly.

HOW TO REFRESH

In areas with circulating relatively dry air. Hard – crusted goods in general have a short shelf life since moisture from the crust making it soft and tough or “soggy”. Can be stored in freezer, wrapped loosely in paper, but keep best when frozen partly baked in vapor-proof wrapping. Relatively dry, a place well above floor level, in a unit cleaned daily and scrubbed weekly; away from strong odors particularly fish, onions, cabbage, garlic, meats and especially paints and cigarettes smoke. Loosely covered container. May be frozen.

C O

Cupcakes and muffins

WHERE TO STORE

Frozen goods: Thaw wrapped as rapidly as possible, re crisp by heating uncovered in a 400°F oven for about 5 minutes. Should be served immediately. Thaw frozen cupcakes and muffin, wrapped at room temperature. Use within two days for best quality.

PY

BAKED PRODUCTS Hard – crushed breads and rolls.

EP E

D

Airtight metal container in cool place

Thaw at room temperature. Heat in open shallow pan in 300°F oven for 3 to 5 minutes to refresh. Thaw at room temperature. Heat in open shallow pan in 300°F oven for 3 to 5 minutes to refresh.

Freezer Storage Chart

BREAD

D

YEAST BREAD, Baked

Unbaked

HOW to PREPARE for FREEZING

STORAGE

Prepare and bake as usual. Cool to room temperature. Wrap in moisture-vapor-proof material, seal.

HOW to THAW or REHEAT for SERVING

up to 6 months

Prepare as usual, shape, put into pan. Wrap in moisture-vaporproof material, seal.

1-2 weeks

Thaw in wrappings at room temperature or remove from wrappings, reheat in 300°F oven 25 to 30 minutes. Thaw in wrappings in refrigerator overnight. Let rise in warm, moist place until doubled. Bake as usual.

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Unbaked

MUFFINS, Baked

Prepare and bake as usual. Cool to room temperature. Wrap in moisture-vapor-proof material, seal.

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. Prepare and bake as usual. Cool to room temperature, Wrap in moisture-vapor-proof material, seal. Mix as usual. Fill paper baking cups 2/3 full. Freeze 2 to 4 hours. Wrap in moisture – vapor- proof materials, seal.

HOW to THAW or REHEAT for SERVING

2-3 months

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.

3-4 weeks

Thaw unwrapped about 1 hour. Bake as usual or bake unwrapped in 425 °F oven 20 to 25 minutes.

3-4 months

Thaw in wrappings at room temperature or remove from wrappings, reheat in 300°F oven 25 to 30 minutes.

3-4 weeks

Thaw unwrapped at room temperature for about 1 hour. Bake as usual.

EP E

D

Unbaked

STORAGE

PY

BISCUITS, Bake

HOW to PREPARE for FREEZING

C O

BREAD

Storing techniques

D

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 ). 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.

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Self-Check 1.3.1

Something to do Identify the storing techniques being described in the following statements. Write your answers on your notebook.

Lesson Information

Select packaging materials Packaging bakery products

D

 

C O

PY

1. Process of preventing perishable food on a large scale by means of refrigerator. 2. To draw, fold in order to cover. 3. Application of low temperature that changes the state of water in the food from liquid to solid ice. 4. Method in storing in which raw food is cooled in 0°C-5°C. 5. It is used to pack bakery products.

EP E

This lesson describes the skills and knowledge required to package and label prepared bakery products for storage and transportation. It requires the ability to check the quality of food and select correct packaging materials. Food packaging – enclosing the food in a material for physical, chemical, biological protection and tampering resistance; It provides nutrition information on the food being consumed.

D

The aims of packaging are to keep the food in good condition until it is sold and consumed, and to encourage customers to purchase the product. Correct packaging is essential to achieve these objectives. 

Packaging should provide the correct environmental conditions for food starting from time food is packed until the time of consumption. A good package should therefore perform the following functions: 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.

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d. e. f. g. h.

Protect food against physical and chemical damage, such as, the harmful effects of air, light, insects, and rodents. Each product has its own needs. Help the consumers to identify the food and instruct them how to use it correctly. Persuade the consumers to purchase the food. Cluster or group together small items in one package for efficiency. Marketing. The packaging and labels can be used by marketers to encourage potential buyers to purchase the product. Correct packaging prevents any wastage which may occur during transportation and distribution.

C O

Types of Packaging Materials (www.fao.org/wairdocs/x5434e15434e0g.htm)

PY

c.

In many developing countries the most commonly used food packaging materials include: Wood

Paper

EP E

D

Wooden shipping containers have traditionally been used for a wide range of solid and liquid foods including fruits, vegetables, tea and beer. Wood offers good protection, good stacking characteristics and strength. Plastic containers, however, have a lower cost and have largely replaced wood in many applications. The use of wood continues for some wines and spirits because the transfer of flavor compounds from the wooden barriers improves the quality of the product.

Paper is an inexpensive packaging material. It is however highly absorptive, and is fairly easily torn.

D

Glass

Glass has many properties which make it a popular choice as a packaging material:     

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 resist to moisture, gases, odors and microorganisms. It is re-usable, re-sealable and recyclable.

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

It is transparent, allowing products to be displayed. Colored glass may be used either to protect the food from light or to attract customers.

Preparation of Glass Containers inspection washing rinsing sterilization sealing and capping cooling

PY

     

Plastics

C O

The use of various plastics for containing and wrapping food depends on what is available. 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. The filling and sealing of plastic containers are similar to glass containers. Flexible films are the most common form of plastic. Generally, flexible films have the following properties:

D

Its cost is relatively low. It has good barrier properties against moisture and gases. It has heat wet and dry strength. It is easy to handle and convenient for the manufacturer, retailer, and consumer. It adds little weight to the product. It fits closely to the shape of the product, thereby wasting little space during storage and distribution.

EP E

     

D

Methods of Food Packaging

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

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 E. coli contamination. Canned foods come in a wide variety, ranging from meat to vegetables to fruit. Foil packaging - One of the innovative methods of commercial food packaging is foil wrapping. Foil wraps are often pouches that are filled and then the bottom and top of the pouch is sealed similar to those used with commercial frozen

55

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packaging. Foil packaging allows the food to be sealed in the package without losing any residual moisture that may still be in the food. The recommended types of food to package in this manner are usually dried fruits, baked goods or grain products. What Must Appear on the Label? The following must appear on the label:



PY

Name under which the product is sold List of ingredients Quantity of certain ingredients Net quantity Date of minimum durability Any special storage instructions or conditions of use Name or business name and address of the manufacturer or packager Place of origin of the foodstuff if its absence might mislead the consumer to a material degree Instruction for use where necessary

D

EP E

D

Sample of Bakery Packaging

C O

       

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Activity 1.3.1

Something to Do SEAL IT ON

Dimension

Uses tools and equipment correctly and confidently at all time

No attempt

Points Earned

No attempt

EP E

D

1. Use of tools and equipment

Very Satisfactory (3 pts ) Uses tools and equip ment correctly and confidently most of the time

Performance level Satisfactory Needs ( 2 pts) Improvement (1 pts) Uses tools Uses tools and and equipment equipment correctly and incorrectly but less and less confidently confidently some most of the times time Manifests Manifest less very clear underunderstanding of standing of the step- by – the step- by – step step procedure procedure but seeking sometimes clarification seeks most of the clarification time Works Works independently independently with ease and but with confidence assistance sometimes from most of the times

C O

Excellent (4 pts)

PY

Prepare bakery products for a company party. Prepare all materials and ingredients, and perform actual preparation, presentation and storing of the bakery products. Your output and performance will be rated using the rubric below.

Manifests very clear understanding of the step- by – step procedures

D

2. Application of procedures

Works independently with ease and confidence at all times

Manifests clear understanding of the step- by – step procedures

Works independently with ease and confidence most of the times

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No attempt

No attempt

All rights reserved. No part of this material may be reproduced or transmitted in any form or by any means electronic or mechanical including photocopying – without written permission from the DepEd Central Office. First Edition, 2016.

3.Safety work habits

4.Completen ess of task

Work completed within allotted time

Performance level Satisfactory Needs ( 2 pts) Improvement (1 pts) Observes Most of the safety time not precautions observing sometimes safety precautions Tasks is Work nearly completed a completed head of time following the procedures in the project Work completed _ ( min./ hours/days) beyond Total Points

No attempt

Points Earned

No attempt

No attempt

Work completed _ ( min./ hours/days) beyond

No attempt

D

EP E

D

5.Time management

Observes safety precaution -s at all time Tasks is completed following in the activity improvement/ innovation s Work completed a head of time

Very Satisfactory (3 pts ) Observes safety precautions most of the time Tasks is completed following the procedures in the project

PY

Excellent (4 pts)

C O

Dimension

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How much have you learned?

Post-assessment Read and analyze each statement carefully. Choose the best answer and write the letter only in your answer sheet.

C O

PY

1. Which of the following ingredients is usually used in dough that gives better taste and flavor? A. butter B. compound lard C. edible tallow D. vegetables oil 2. What kind of sugar is primarily used in preparing icing? A. brown sugar B. confectioner’s sugar C. granulated sugar D. refined sugar

EP E

D

3. What is the basic ingredient in baking that improves aroma, flavor, and nutrition in baked products? A. baking powder B. flour C. shortening D. sugar

D

4. Which of the ingredients is an example of a physical leavening agent? A. air B. baking powder C. baking soda D. yeast 5. Which kind of flour contains more gluten and less starch? A. all-purpose flour B. bread flour C. cake flour D. soft-flour

6. Which among the choices is a personal cleanliness practice in baking? A. combing the hair in the working area B. keeping fingernails long C. washing the hands after work D. wearing an apron during working hours

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7. What is the first step to have better results in baking? A. keeping oneself clean B. keeping the food and equipment clean C. keeping the utensils and work area clean D. all of the above

9. How many cups is equivalent to one gallon? A. 3 B. 5 C. 10 D. 16

PY

8. What is the best step to have better results in baking? A. Measure ingredients accurately. B. Memorize the recipe very well. C. Use modern equipment. D. Use only imported ingredients.

C O

10. What is the proper way to measure flour accurately? A. level off with the use of the tines of a fork B. shakes the measuring cup before levelling C. shovel the flour D. sift it before measuring

EP E

D

11. Which of the following is the best substitute for sour milk? A. 1 C sweet milk plus 1 tbsp. vinegar B. 1¾ C sweet milk plus 1 tbsp. vinegar C. 2 C sweet milk plus ½ tbsp. vinegar D. 2/3 C sweet milk plus 1 tbsp. vinegar 12. What is the best substitute for one cup sifted flour? A. 1 C minus 1 tbsp. sifted all = purpose flour B. 1 C minus 2 tbsp. sifted all = purpose flour C. 1 C plus 2 tbsp. sifted all = purpose flour D. 1 C sifted all-purpose flour

D

13. Which of the following flour mixture is thick enough to be rolled and kneaded? A. batter B. cream C. crust D. dough

14. It refers to the procedure of rubbing one or two ingredients against a bowl with the tip of a wooden spoon or electric mixer. A. beating B. creaming C. folding D. stirring

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15. Which of the following pastries refer to small, flat, and sweet cakes? A. biscuits B. cookies C. muffins D. pies

PY

16. Which among the following cookies needs freezing before it is cut into desired shapes before baking? A. cookie bar B. pressed cookie C. refrigerated cookie D. rolled cookie

C O

17. Which type of mixing technique is done only in baking bread? A. blending B. creaming C. folding D. kneading

D

18. It refers to the process of putting your product into containers for easy distribution? A. labeling B. packaging C. storing D. wrapping

EP E

19. It is one of the more innovative methods used in commercial food packaging. A. canned package B. chill packaging C. foil packaging D. freezing packaging

D

20. What storing technique is used to draw, fold and cover the bakery product? A. chilling B. folding C. refrigerate D. wrapping

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Generalization:

PY

This module gave opportunity to develop their skills in Preparing and Producing Bakery Products according to standard operating procedures, techniques and knowledge of Bread and Pastry Production.

D

EP E

D

C O

This prepares them to move on to the next important skills for development in preparing and procedure in pastry products.

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Quarter 2

PY

Overview

C O

The term pastry comes from the word “paste”, meaning “to stick”. Pastry is mixture of flour, liquid, and fat. In the bakeshop, pastry refers to both various pastes and dough and to the many products made from them.

D

EP E

D

The two fundamental types of pastry are yeastraised pastry, such as Danish dough and pie dough. Besides these various types of short dough, puff pastry, also known as pâte feuilletée, and éclair paste, also known as pâteà choux are other types of pastry. On the other hand, crisp meringues and other meringue-type sponges though they are not made from a flour paste are also considered pastries because they are used like flour pastries in combination with creams, fillings, fruits, and icings to create a wide range of desserts.

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Definition of Terms BAKING TERMINOLOGIES As you wish to pursue baking as a career, you should familiarize yourself with the common preparation and baking terminologies that come across in the process. is to pinch together the edge of a piecrust with the fingers or fork tines.

Crust

the outer part of a loaf bread or pastry.

Dissolve

to mix a dry substance with liquid until it is liquefied.

Mise en Place

a French term that means “put in place”. It includes assembling all the necessary ingredients, equipment, and tools needed to perform the task.

Pack compactly

to fill cup with brown sugar or shortening by pressing it with back of the spoon.

Pastry creams

a thick sauce containing eggs and starch.

Pipe out

to press the mixture out of the piping bag.

Pre-heat

to heat the oven to a desired temperature before putting in the food to bake or roast typically with a circular base.

D

EP E

D

C O

PY

Crimp

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What do you already know?

Pre-assessment

Let us determine how much you already know about Bread and Pastry Production. Take this test.

PY

Read and analyze each statement carefully. Choose the best answer and write the letter only in your answer sheet.

develop gluten? A. edible tallow B. flour C. salt D. water

C O

1. What important ingredient in pastries provides the needed moisture to

2. What kind of sugar is primarily used in preparing icing?

D

brown sugar confectioner’s sugar granulated sugar refined sugar

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A. B. C. D.

3. What basic ingredient in baking improves aroma, flavor and nutrition in baked

D

products? A. baking powder B. flour C. shortening D. sugar

4. What sweet baked good is usually made of dough? A. B. C. D.

bread pastry pie pizza

5. What kind of flour contains more gluten and less starch? A. B. C. D.

all-purpose flour bread flour cake flour soft-flour

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6. Which refers to personal cleanliness practice in baking? A. combing the hair in the working area B. keeping fingernails long C. washing the hands after work D. wearing an apron during working hours

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7. Which type of light pastry is filled with whipped cream or a sweetened cream filling and often topped with chocolate? A. cream puff B. Danish pastry C. French pastries D. pie and tart

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8. What is the first step to have best results in baking? A. measure ingredients accurately B. memorize the recipe very well C. use modern equipment D. use only imported ingredients 9. How many cups are there in one gallon? A. 3 B. 5 C. 10 D. 16

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D

10. What is the proper way to measure flour? A. level off with the use of the tines of a fork B. shakes the measuring cup before leveling C. shovel the flour D. sift it before measuring

D

11. What can be the substitute for 1 cup of whole milk? A. ½ cup evaporated milk plus ½ cup water B. 1 2∕3 C sweet milk plus 1 tbsp. water C. 2 C sweet milk plus ½ tbsp. water D. 2∕3 C sweet milk plus 1 tbsp. water 12. What is the best substitute for two cups of pastry flour? A. 1 C sifted all-purpose flour B. 1 C sifted all-purpose flour plus 2∕3 cup cake flour C. 1 C minus 1 tbsp. sifted all-purpose flour D. 1 C minus 2 tbsp. sifted all-purpose flour

13. What is the simplest method in mixing the ingredients together with a utensil, usually a spoon, using circular motion? A. beating B. creaming C. stirring D. folding

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14. What is the procedure of rubbing one or two ingredients against a bowl with the tip of a wooden spoon or electric mixer? A. beating B. creaming C. folding D. stirring

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15. What is the outer part of a loaf bread or pastry? A. crust B. filling C. muffins D. topping

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16. Which is a rich pastry filled with custard or fruit? A. cream puff B. Danish pastry C. French pastries D. pie and tart

D

17. What mixing technique in baking is usually used for meringue and for chiffon products? A. blending B. folding C. kneading D. whisking

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18. How do you call the process of putting products into containers for easy distribution? A. labeling B. packaging C. storing D. wrapping

D

19. It refers to one of more the innovative methods of commercial food packaging. A. canned package B. chill packaging C. foil packaging D. freezing packaging 20. What storing technique is used to draw, fold and cover the bakery product? A. chilling B. folding C. refrigerate D. wrapping

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Lesson 2: PREPARE AND PRODUCE PASTRY PRODUCTS EXPECTED OUTCOMES: At the end of this module, you should be able to:

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LO1. Prepare pastry products LO2. Decorate and present pastry products LO3. Store pastry products

LO1. Prepare Pastry Products

 

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

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

Select, measure, and weigh required ingredients according to recipe or production requirements and established standards and procedures. Prepare variety of pastry products according to standard mixing procedures, formulation, recipes and desired product characteristics. Use appropriate equipment according to required pastry products and standard operating procedures. Bake pastry products according to techniques and appropriate conditions, and enterprise requirement and standards. Select required oven temperature to bake goods in accordance with the desired characteristics, standards recipe specifications and enterprise practices.

D



D

What do you need to know?

Read Lesson Information and find out how much you can remember and then do the Self Check 2.1.1 to know how much you’ve learned.

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Lesson Information

Measurement, Selection, Weighing and Substitution of Ingredients In baking pastries, measuring makes a difference. It is important that the ingredients are measured accurately to get the right consistency and taste.

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Adding the wrong amount of flour or sugar greatly affect the quality of pastry products. Accurate measurement is one of the important factors that contribute to success in baking. Below are illustrations on how to measure baking ingredients Flour

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D

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Sift the flour to remove lumps and scoop it to fill the measuring cup until it overflows. Do not shake the measuring cup but level the flour with a spatula or the edge of a knife.

D

Granulated Sugar Sifting is not necessary unless it is lumpy. Fill the measuring cup or scoop the sugar until it overflows. Do not shake the measuring cup but level the sugar with a spatula or the edge of a knife.

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Place the cup on a flat surface and pour the liquid until it reaches the correct line on the measuring cup. Never lift the cup when pouring liquid. Read the scale at eye level.

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a.

D

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Liquid Ingredients A liquid measuring cup is used to measure liquids.

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Brown sugar Spoon and pack the sugar into a measuring cup until the sugar follows the shape of the cup when inverted. When removed, the brown sugar will be molded into the shape of the cup.

b.

D

Sticky wet ingredients like honey and molasses Use heated spoon to measure the ingredient. The heat will keep it from adhering, so it slides right off into your mixing bowl, ensuring that you get the full measurement. Solid fats Fill the measuring cup with the shortening while pressing until it is full. Level the fat with the spatula or the edge of a knife.

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SUBSTITUTION of INGREDIENTS Sometimes you may find it necessary to substitute one ingredient for another in a recipe. However, using a different ingredient may change both the taste and texture of your baking, so it is a good idea before substituting to understand the role that ingredient plays in the recipe.

Use this table as a guideline powder. INGREDIENT AMOUNT 1 teaspoon

Baking Soda (Sodium Bicarbonate)

1/2 teaspoon

Chocolate, Unsweetened

1 ounce

SUBSTITUTION 1/4 teaspoon baking soda plus 1/2 teaspoon cream of tartar plus 1/4 teaspoon cornstarch 2 teaspoons double-acting baking powder (must replace the acidic liquid in recipe with non-acidic liquid)

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Baking Powder, singleacting

D

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D

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3 tablespoons natural cocoa powder plus 1 tablespoon unsalted butter, vegetable oil or shortening Fats, Margarine 1/2 cup) 1/2 cup salted or unsalted butter Flour, All-purpose 1 cup 1 cup plus 2 tablespoons sifted cake flour Flour, Cake 1 cup 3/4 cup all-purpose flour plus 2 tablespoons cornstarch Flour, Pastry 2 cups 1 1/3 cup all-purpose flour plus 2/3 cup cake flour Honey 1 cup 3/4 cup light or dark corn syrup plus 1/2 cup granulated white sugar MILK, Buttermilk (sour 1 cup 1 tablespoon lemon juice or vinegar plus milk) enough milk to make 1 cup MILK, Evaporated 1 cup 1 cup light (30% butterfat) or heavy Whole whipping cream (35% butterfat) Molasses 1 cup 3/4 cup light or dark brown sugar heated to dissolve in 1/4 cup liquid SUGAR, granulated 1 cup 1 cup tightly packed light or dark brown white sugar Vanilla Extract 1 teaspoon 1/2 teaspoon powdered YEAST, active dry 1 envelope 1 tablespoon fast-rising active yeast http://www.joyofbaking.com/IngredientSubstitution.html#ixzz3gF7G0H00

EQUIVALENT MEASURES Standard Measure 1 tablespoon 1 fluid ounce 1 cup 1 pint 1 quart 1 gallon 2 gallons

Equivalent Measure 3 teaspoons; ½ fluid ounce 2 tablespoons 8 fluid oz, 16 tablespoon 2 cups 2 pints, 4 quarts 4 quarts; 16 cups 1 peck

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Ounce and Pound Measures: Equivalent Measure Standard Measure 4 ounces = ¼ pound 8 ounces = ½ pound 12 ounces = ¾ pound 16 ounces = 1 pound www.joyofbaking.com/ingredientsubstitution.html

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Ounces (oz) per cup 4 oz 4¼ oz 3½ oz 3 oz 4¾ oz 7 oz

D

Dry Ingredients Ingredient Flour, all-purposes, sifted = Flour, bread, sifted = Flour, cake, sifted = Cocoa Powder, lightly spooned= Dry milk powder = Sugar, granulated =

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Weight Conversions for Common Baking Ingredients Baking is an exact science, and measuring ingredients by weight is far more accurate than measuring by volume. The following chart shows the conversion for common baking ingredients, per one cup measure.

Ounces (oz) per cup 8 oz 8 oz 8 oz 8 oz 10½ oz

Butter and Fats: Ingredient Butter, 1 tablespoon = Shortening = Olive oil, canola oil, vegetable oil=

Ounces (oz) per cup ½ oz 6¾ oz 7½ oz

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Liquids and Dairy Ingredient Milk = Buttermilk = Heavy cream = Sour cream = Sweetened condensed milk =

Eggs, Raw, Large, Shelled Measurement Ingredient 1 large whole egg 1 large yolk 1 tablespoon

Ounces (oz) 1¾ oz 2/3 oz

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Self-Check 1.1

PY

Give the equivalent of the following measurements. 1. 1 tbsp. = ________ tsp. 2. 12 tbsp. = ________ cup 3. 1/8 cup = ________ tbsp. 4. ½ cup = ________ tbsp 5. 4 ounces = ________ tbsp

C O

What do you need to know?

EP E

D

Read Lesson Information and then find out how much you can remember. Do the Self Check 2.1.2 to know how much you have learned.

Lesson Information

D

Pies and Pastries Pies and pastries, like cakes, are delightful to eat especially when they are baked properly. A well-prepared pastry may be determined by the quantity of its pie crust. Pastry is a delicate baked product which consists of crust and filling. It contains high percentage fat, which contributes to a flaky or crumbly texture. A good pastry is light and airy and fatty, but firm enough to support the weight of the filling. When making a short crust pastry, care must be taken to blend the fat and flour thoroughly before adding any liquid. This ensures that the flour granules are adequately coated with fat and less likely to develop gluten. Barney’s Bakery & Café Copyright 2013.

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Kinds of pastry 1. Cream puffs – a type of light pastry that is filled with whipped cream or a sweetened cream filling and often topped with chocolate.

C O

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2. Puff pastry- a light, flaky, rich pastry made by rolling dough with butter and folding it to form layers: used for tarts, napoleon

EP E

D

3. Danish pastry – a pastry made of sweetened yeast dough with toppings such as fruit, nuts, or cheese.

D

4. French pastries - a rich pastry, filled with custard or fruit.

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PY

5. Pie and tart - pastries that consist of two components: the first, relatively thin pastry (pie) dough, when baked forms a crust (also called pastry shells) that holds the second, the filling.

D

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Pastry ingredients

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6. Croissants - a flaky raised dough. It is like a sweetened cross between a simple yeast-raised dough and puff pastry. The dough is rolled with butter to create layers and is then left to rise, creating a very light texture. The downside is that it is technically involved and requires a great deal of work.

1. All-purpose flour - type of flour used in baking pastries .The gluten content of this flour provides framework or substance of baked pastries. 2. Lard and vegetable shortening - fats frequently used to make pastry. Butter and margarine produce a less tender crust. 3. Water – an important ingredient in pastry because it provides the moisture needed to develop gluten. 4. Salt – contributes to the flavor of pastry and has no influence on flakiness or tenderness.

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Mixing Techniques Applied for Pies and Pastries:  Stirring - mixing all ingredients together usually with a spoon in a circular motion.

Beating – introducing air into the mixture through mechanical agitation as in beating eggs. An electric mixer is often used to beat the ingredients together.



Whisking – also known as the whipping method and is usually used for meringue, and for chiffon products.Air is incorporated into such food as whipping cream and egg whites through very vigorous mixing, usually with an electric mixer or whisk.

D

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D

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



Mixing Method – Basics Copyright 2000

Rolling - to flatten dough out into a sheet in preparation to shaping to various forms.

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Laminating - fat is repeatedly folded into the dough.



Creaming – fat and sugar are beaten together until light airy texture.



Kneading - working with the dough using the heel of hands, accompanied by pressing, stretching and folding in order to develop its gluten

D

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D

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



Cut in or cutting in – cutting fat into smaller pieces using two knives or pastry blender to distribute fat in flour until it resembles into coarse meal.

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Self-Check 2.1.2

Below are statements describing the different mixing techniques used in producing pastry products. Choose the correct word/term from the box and write your answer in your test notebook. Creaming Beating Folding

Cutting - in Whipping Whisking

Rolling Laminating

D

C O

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_______________1. Ingredients are moved vigorously in a back and forth, up and down, and around motion until they are smooth. _______________2. Fat is repeatedly folded into the dough. _______________3. Mixing of fat in dry ingredients by bench scraper or a pastry blender with a food processor fitted with a steel blade, until finely divided. _______________4. Flattening the dough out into a sheet in preparation to shaping to various forms. _______________5. It is known as whipping method and usually used for meringue and for chiffon products.

EP E

Enhance your skills in different techniques in pastry making. Perform the activity below.

D

Activity 2.1.1

Demonstrate how the different techniques in pastry making are done. Refer to performance checklist below to rate your performance.

1. 2. 3. 4. 5. 6.

beating creaming folding rolling kneading cutting-in

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How well did you perform? Find out by accomplishing the Scoring Rubric honestly and sincerely. Remember, it is your learning at stake.

Using the Scoring Rubric below, check the appropriate box that corresponds to your level of performance in doing each of the given tasks.

PY

PERFORMANCE LEVELS

4 – Advanced. Can perform this skill without supervision and with initiative and adaptability to problem situations.

C O

3 – Proficient. Can perform this skill satisfactorily without assistance or supervision.

2 - Approaching to proficiency. Can perform this skill satisfactorily but requires some assistance and/or supervision.

D

1 – Basic. Can perform parts of this skill satisfactorily, but requires considerable assistance and/or supervision.

PERFORMANCE CHECKLIST

1

2

3

4

EP E

Beating - air is introduced into the mixture thru mechanical agitation as in beating eggs. Creaming - fat and sugar were beaten together until light airy texture. Rolling - dough was flatten out into a sheet in preparation to shaping to various forms.

D

Kneading - dough was manipulated using the heel of hands, accompanied by pressing, stretching and folding in order to develop its gluten. Cutting-in - fat were cut into smaller pieces using two knives or pastry blender and distributed to flour until it resembles into coarse meal.

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What do you need to know?

PY

Read Lesson Information closely and find how much you much you remember. Perform Self-Check 2.1.3 and find out how much you have learned.

Lesson Information

C O

Baking Tools and Their Uses

Measuring Tools Baking is a precise skill, which calls for the exact measurement of the ingredients to achieve desired outcome. How much of each ingredient to be used can be determined using few standard measuring tools.

D

1. Measuring cups - these come in two types:

EP E

a. Graduated or Liquid Measuring Cup - used for measuring liquids.

D

b. Individualized or Dry Measuring Cups - come in the series of cups indicating fractional parts, commonly used for measuring flour.

2. Measuring Spoons - used for measuring small quantities of ingredients like vanilla extract, baking powder, baking soda, salt and other minor ingredients.

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3. 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.

C O

PY

4. Timer - monitors the baking time, and rising of yeast.

5. Oven Thermometer - Most oven temperatures vary from top to bottom

EP E

D

and side to side; place an oven thermometer next to food while cooking to ensure proper temperatures.

6. Candy Thermometer - used to measure temperature of boiled sugar

D

especially pulled sugar.

Mixing Tools and Utensils Combining ingredients is an important part of many recipes. Having right tools for mixing can make the job much easier. There are electric appliances available for mixing ingredients, but the job can also be done by hand with the following tools.

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1. Mixing Bowls - comes in various sizes with sloping sides to ease mixing. It can be made of pottery, glass, metal or plastic. Stainless steel mixing bowls are best used in baking.

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2. Rubber Scraper – It is a pliable rubber or plastic used to scrape or remove remaining ingredients from the sides of the mixing bowl. Also known as rubber spatula.

EP E

D

3. Rotary Egg Beater - It is used for beating eggs or whipping cream manually.

D

4. Whisk - Most whisks consist of a long, narrow handle with a series of wire loops joined at the end. Commonly used to whip egg whites into a firm foam to make meringue, or to whip cream into whipped cream.

5. Wooden Spoons – They are used as mixing spoons. Some cooks prefer to use wooden spoons because they do not transfer bodily heat as much as metal spoons. Unlike metal spoons, they can also be safely used without scratching the bottom of the saucepan.

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6. Flour Sifter - used for sifting and adding air to flour and other dry ingredients.

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PY

7. Electric Mixer - intended for mixing, folding, beating, and whipping food ingredients. Mixers come in two major variations, hand mixers and stand mixers.

D

Cutting Tools All cutting tools work best when they are properly maintained. A sharp tool not only performs better but is safer to use, because less pressure is required to cut through the ingredients.

EP E

1. Chef's or French Knives - are all-purpose knives used for a variety of chopping, slicing, and mincing tasks.

D

2. Bread Knife - It usually has a serrated edge. This helps cut bread or cake without crushing it.

3. Kitchen Shears - They are used for cutting dried fruits and vegetables fresh herbs, and cutting pastry.

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4. Grater and Shredder - It is used to grate, shred or slice vegetables, fruits and cheese.

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PY

5. Cookie Cutters - They are 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 through the dough cleanly.

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D

6. Dough Cutter – It is used to cut dough during scaling. Never pull the dough for it tears out the gluten strands. It is also called bench scraper.

Miscellaneous Tools

D

There are still more tools and utensils that are also essential in your kitchen. It is very important that you have the following basic tools that you will need for baking. These tools are vital for you to have since they make the process more efficient and easier. Try to keep them in mind all the time so that you will have a guide. 1. Metal Spatula – This is also called palette knife. A large spatula is used for frosting cakes, while small spatula is used to loosen cookies from the pan and to level the flour.

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2. Rolling Pin - It rolls out, flattens or thins the dough or paste. It may be made of wood, metal, marble or synthetic materials.

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PY

3. Pastry Blender - It cuts fat into pieces to be able to coat it with flour in pie making

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D

4. Pastry Wheel - It has a very sharp, round; nickel-plated blade attached to a handle, the wheel rotates as it is pushed over rolled dough, making long, smooth continuous cuts.

D

5. Pastry Brush - It may be made of soft, flexible nylon or unbleached hog bristles. It is used for greasing pans, washes, and brushing of cake crumbs.

6. Parchment Paper – It is grease-resistant, non-stick, heatproof, quick-release coated paper. It is used as lining baking pans and making piping cones for decor work. The paper can be reused until it becomes dark and brittle.

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Decorating Tools

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7. Wire Cooling Racks - They have feet that raise them above the counter so that moisture does not collect under cooling baked goods. These racks can also be used for glazing and confectionery works.

D

Cake decorators use edible decorations, such as frosting, and inedible decorations, such as flowers, plastic figurines and ribbon. Having the proper cake decorating tools can create a big distinction. The process of cake decoration is enjoyable and helps to express the artistic side in you. The list of decorating tools will help you create fancy designs on your baked products.

D

EP E

1. Pastry Tip/Piping Tubes - They are plastic or metal tubes attached at the tip of the pastry bag to achieve the desired design when piping out icing. Piping tubes can be bought at good stores, or shops selling catering equipment and cake icing centers. They are available in both plastic and metal.

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Self-Check 2.1.3

Classify the following tools according to their use. Choose your answer from the choices below. Write the letter that corresponds to your answer. cutting tool decorating tool miscellaneous tool mixing tool

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A. B. C. D.

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D

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1. rubber scraper 2. wooden spoon 3. bread knife 4. grater and shredder 5. spatula 6. pastry tip 7. whisk 8. pastry blender 9. pastry wheel 10. flour sifter

D

Enhance your skills in demonstrating the use of tools by making a Basic Pie Crust. Perform the activity below. Activity 2.1.2

Basic Pie Crust Crust 1½ cups All-purpose flour ½ cup shortening 6-8 Tbsp cold water

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Procedure 1. Cut in fat and flour using pastry blender until ingredients resemble a coarse meal. 2. Gradually add cold water. 3. Start forming the dough into balls. Do not knead. 4. Flatten the dough with the rolling pin starting from the center to all directions to maintain its round shape. 5. Transfer the dough/crust in the pie pan. Set aside.

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How well did you perform? Find out by accomplishing the Scoring Rubric honestly and sincerely. Remember, it is your learning that is at stake.

C O

Using the Scoring Rubric below, check the appropriate box that corresponds to your level of performance in doing each of the given task. PERFORMANCE LEVELS

4 – Advanced. Can perform this skill without supervision and with initiative and adaptability to problem situations.

D

3 – Proficient. Can perform this skill satisfactorily without assistance or supervision.

EP E

2 - Approaching to proficiency. Can perform this skill satisfactorily but requires some assistance and/or supervision. 1 – Basic. Can perform parts of this skill satisfactorily, but requires considerable assistance and/or supervision. PERFORMANCE CHECKLIST

1

2

3

4

D

Demonstrated the use of mixing tools like mixing bowl, wooden spoon, pastry blender etc. Demonstrated proper use of measuring tools. Used miscellaneous tools properly. Used cutting tools correctly.

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What do you need to know?

PY

Read Lesson Information closely then find out how much you can remember. Perform Self-Check 2.1.4 to find out how much you have learned.

C O

Lesson Information

Preparing and Baking Pies and Pastries

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D

Pastries are one of the most popular dessert and snack foods. Many seasonal fruits go well with a pie crust. Many of our wide range of desserts can fill in a pastry shell. Buko, banana, mango, pineapple, and egg pies are among the favorites. Would you like to bake your own pie? Test yourself if you can make a good pie crust. Study carefully the ingredients and procedure in preparing and baking pastries and pies.

D

The succeeding pages provide recipes for the different types of Pastry Products. Divide the class into five groups. Select a recipe for the group to bake. No two groups should do the same recipe. There are enough recipes for all the groups to choose from.

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Enhance your skills in baking pastries. Perform the activity below

Activity 2.1.3

Egg Pie

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Crust

3 Eggs 250 grams Skimmed milk ¾ cup Sugar 2 ½ cup Water 1 Tbsp All-purpose flour ½ tsp Vanilla

Procedure

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Filling      

C O

 1 ½ cups All-purpose flour  ½ cup Butter or shortening  6-8 Tbsp cold water

D

EP E

Crust 1. Cut in fat and flour using pastry blender until ingredients resemble a coarse meal.

2. Gradually add cold water. Start forming the dough into balls. A few drops of water may be added if dough will not hold together. Do not knead.

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3. Sprinkle flour lightly on board and rolling pin. Place the dough on the board and shape into ball with your hands.

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D

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4. Roll the dough form the center to edges, releasing pressure near the edge to keep thickness of the dough even. Roll in all directions to maintain perfect circle. The dough should be an inch layer than the pie plate.

D

5. Roll dough over the rolling pin then unroll over the pie plate. This will prevent the dough from breaking when transferring from the board to the pie plate. Fit snugly on the pan. Prick liberally with tines of a fork. Set aside.

6. Prepare Filling : Mix all ingredients thoroughly. Pour in the prepared pie pan. Bake at 350º F for 30 – 45 minutes.

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How well did you perform? Find out by accomplishing the Scoring Rubric honestly and sincerely. Remember, it is your learning that is at stake.

Using the Scoring Rubric below, check the appropriate box that corresponds to your level of performance in doing each of the given task. PERFORMANCE LEVELS

PY

4 – Advanced. Can perform this skill without supervision and with initiative and adaptability to problem situations. 3 – Proficient. Can perform this skill satisfactorily without assistance or supervision.

C O

2 - Approaching to proficiency. Can perform this skill satisfactorily but requires some assistance and/or supervision. 1 – Basic. Can perform parts of this skill satisfactorily, but requires considerable assistance and/or supervision. 1

2

3

4

D

PERFORMANCE CHECKLIST

EP E

Fat and flour were cut in using pastry blender until ingredients resemble a coarse meal. Cold water was gradually added.

Board and rolling pin were sprinkled with flour lightly. Dough was place on the board and shape into ball with hands.

D

Dough was rolled out from the center to edges, releasing pressure near the edge to keep thickness of the dough even. Dough was rolled in all directions to maintain perfect circle. Dough was rolled over the rolling pin then unroll over the pie plate. Ingredients for fillings were thoroughly mix. Baked at 350°F for 30 – 45 minutes. http://imgkid.com/crust.shtm. Methods featured in Professional Baking, Sixth Edition by Wayne Gisslen. © 2013 John Wiley & Sons, Inc.

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Enhance your skills in baking pastries. Perform the activity below

Activity 2.1.4 Cream Puff

1. 2. 3. 4. 5.

EP E

D

6.

ml tsp pc g g

D

Filling 270 ½ 1 50 15

10 g 1 tsp Ganache 100 grams 1 2-4

tsp Tbsp

PROCEDURE Bring to boil the first four ingredients (milk, water, butter and sugar). Add all-purpose flour. Remove from heat if desired consistency is attained. When paste is already cooled, add the egg one at a time and mix thoroughly. Spoon the paste in the cookie sheet lined with wax paper (Cream puff size and shape). Bake at 400ºF for 20 min or until paste is puff then lower the temp, to 300ºF continue baking for 20 min. Or until brown. Set aside. Assemble filling for cream puff Top with powder sugar or with ganache.

PY

Description milk water butter sugar eggs all-purpose flour

C O

Cream Puff Paste Quantity Unit 60 ml 60 ml 1/4 cup 1 Tbsp 2-3 pcs 120 g

fresh milk vanilla egg sugar all-purpose flour cornstarch brandy chocolate bar Butter All-purpose cream

7. 8.

1. Mix and cook over low fire stirring constantly until proper consistency is attained. Allow to cool.

 Melt together over low fire.

93

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How well did you perform? Find out by accomplishing the Scoring Rubric honestly and sincerely. Remember, it is your learning at stake.

Using the Scoring Rubric below, check the appropriate box that corresponds to your level of performance in doing each of the given task. PERFORMANCE LEVELS

PY

4 – Advanced - Can perform this skill without supervision and with initiative and adaptability to problem situations.

C O

3 – Proficient - Can perform this skill satisfactorily without assistance or supervision.

2 - Approaching to proficiency- Can perform this skill satisfactorily but requires some assistance and/or supervision. 1 – Basic - Can perform parts of this skill satisfactorily, but requires considerable assistance and/or supervision.

D

PERFORMANCE CHECKLIST

1

2

3

4

EP E

Boiled the first four ingredients (milk, water, butter and sugar). Flour was added.

Removed from heat if correct consistency attained. Egg was added one at a time when paste is already cool. Eggs were mixed thoroughly.

D

Paste was spooned in a cookie sheet lined with wax paper. Baked at 400ºF for 20 min or until paste is puff. Assembled cream puff filling. Topped with Ganache.

94

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Enhance your skills in baking pastries. Perform the activity below.

Activity 2.1.5

2 ¼ 1

pcs cup drop

D

PY

PROCEDURE 1. Cut in flour, shortening and sugar until it forms a corn meal. 2. Gradually add cold water and allpurpose cream. 3. Form into dough. 4. Flatten and arrange to individual tart molder. Set aside.

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cup cup

All-purpose flour butter sugar cold water All-purpose cream

evap all-purpose cream egg yolks sugar vanilla

EP E

Filling ½ ¼

Description

1. Combine all ingredients for filling. 2. Cook over low fire or in a double boiler until thick. 3. Pour in a prepared tart molder line with crust. 4. Bake at preheated oven for 20-25 minutes. 5. Allow to cool and pack in colored cellophane.

D

Custard Tart Quantity Unit Crust 1 Cup ¼ Cup 1 Tbsp 2-4 Tbsp 1 Tbsp

How well did you perform? Find out by accomplishing the Scoring Rubric honestly and sincerely. Remember, it is your learning that is at stake.

Using the Scoring Rubric below, check the appropriate box that corresponds to your level of performance in doing each of the given task. PERFORMANCE LEVELS 4 – Advanced. Can perform this skill without supervision and with initiative and adaptability to problem situations. 3 – Proficient. Can perform this skill satisfactorily without assistance or supervision.

95

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2 - Approaching to proficiency. Can perform this skill satisfactorily but requires some assistance and/or supervision. 1 – Basic. Can perform parts of this skill satisfactorily, but requires considerable assistance and/or supervision.

PERFORMANCE CHECKLIST

1

2

3

4

Cut in flour, shortening and sugar until it forms a corn meal.

Formed into dough. Flattened and placed dough to individual tart molder.

C O

All ingredients for filling were combined.

PY

Cold water and all-purpose cream added gradually.

Filling was cooked over low fire or in a double boiler until thick. Cooked filling was poured in a prepared tart molder line with crust. Baked at preheated oven for 20-25 minutes.

EP E

D

Allowed to cool and packed in colored cellophane

Enhance your skills in baking pastries. Perform the activity below. Activity 2.1.6

D

BUKO PIE

Use Double Crust Pie. Roll out the half of the dough for lower crust and fit snugly into the pie plate. Prick and set aside. FILLING 2 cups slivered young coconut or buko ¾ cup sugar ½ cup flour ½ cup coconut water ½ cup evaporated milk

96

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PROCEDURE 1. Blend ingredients for filling. 2. Cook over slow fire stirring continuously until thick. 3. Pour into prepared pie shell. 4. Top with another half of the pie dough. 5. Bake as directed for double crust pies.

PY

How well did you perform? Find out by accomplishing the Scoring Rubric honestly and sincerely. Remember, it is your learning that is at stake.

C O

Using the Scoring Rubric below, check the appropriate box that corresponds to your level of performance in doing each of the given task. PERFORMANCE LEVELS

4 – Advanced. Can perform this skill without supervision and with initiative and adaptability to problem situations.

D

3 – Proficient. Can perform this skill satisfactorily without assistance or supervision.

EP E

2 - Approaching to proficiency. Can perform this skill satisfactorily but requires some assistance and/or supervision. 1 – Basic. Can perform parts of this skill satisfactorily, but requires considerable assistance and/or supervision.

PERFORMANCE CHECKLIST

1

2

3

4

D

1. Blended ingredients for filling. 2. Cooked over slow fire stirring continuously until thick. 3. Poured into prepared pie shell. 4. Topped with another half of the pie dough. 5. Baked as directed for double crust pies.

97

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Enhance your skills in baking pastries. Perform the activity below

Activity 2.1.7

MANGO PIE

C O

EP E

D

FILLING  1 ¾ cups milk, evaporated  1 cup sugar  ¼ cup cornstarch  2 tbsp. water  ¼ cup butter  3 pieces mangoes, fresh, sliced  ¼ cup cold water  2 tbsp. gelatin, unflavored  3 tbsp. sugar

PY

INGREDIENTS *Use Single Pie Crust. Prebake.

D

PROCEDURE 1. Blend and bring to a boil milk and sugar. 2. Suspend starch in water. 3. Stir into milk mix over medium heat, stirring continuously until thickened. 4. Add butter and blend until smooth. Remove from fire. 5. Pour into prebaked shell. Set aside. 6. Prepared mangoes. Arrange on top of the prepared cream. 7. Suspend gelatin in cold water. Add sugar. Heat until gelatin is dissolved and pours over pie. 8. Chill until gelatin is set.

How well did you perform? Find out by accomplishing the Scoring Rubric honestly and sincerely. Remember, it is your learning at stake.

98

All rights reserved. No part of this material may be reproduced or transmitted in any form or by any means electronic or mechanical including photocopying – without written permission from the DepEd Central Office. First Edition, 2016.

Using the Scoring Rubric below, check the appropriate box that corresponds to your level of performance in doing each of the given tasks

PERFORMANCE LEVELS 4 – Advanced. Can perform this skill without supervision and with initiative and adaptability to problem situations. 3 – Proficient. Can perform this skill satisfactorily without assistance or supervision.

PY

2 - Approaching to Proficiency. Can perform this skill satisfactorily but requires some assistance and/or supervision.

C O

1 – Basic. Can perform parts of this skill satisfactorily, but requires considerable assistance and/or supervision.

PERFORMANCE CHECKLIST

1

2

3

4

D

1. Blended and brought milk and sugar to a boil.

EP E

2. Suspended starch in water.

3. Stirred in milk and mixed over medium heat, stirring continuously until thickened. 4. Added butter and blended until smooth. Removed from fire. 5. Poured into prebaked shell. Set aside.

D

6. Prepared mangoes. Arranged on top of the prepared cream. 7. Suspended gelatin in cold water. Added sugar. Heated until gelatin was dissolved and poured over pie. 8. Chilled until gelatin was set.

99

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Enhance your skills in baking pastries. Perform the activity below.

Activity 2.1.8

C O

Ingredients 1 recipe pastry for a 9 inch double crust  ¾ cup white sugar  1 tbsp. cornstarch  1 (20 Oz.) can crushed pineapple with juice  1 tbsp. lemon juice  2 tbsp. milk  1 tbsp. white sugar

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Pineapple Pie

Procedure

EP E

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1. Preheat oven to 425°F (220°C). 2. In a medium saucepan, combine sugar, cornstarch, pineapple with juice and lemon juice. Cook over medium heat, stirring constantly until thickened, then allow to boil for 1 minute. 3. Cool slightly and pour mixture into pastry-lined pie pan. Cover with top crust and seal. Make a few steam vents in crust, then brush with milk and sprinkle with sugar. Place in preheated oven and bake for 35 minutes. Serve chilled or at room temperature.

D

www.allreciped.com/recipe/15903/pineapple-pieiii/

How well did you perform? Find out by accomplishing the Scoring Rubric honestly and sincerely. Remember, it is your learning at stake.

100

All rights reserved. No part of this material may be reproduced or transmitted in any form or by any means electronic or mechanical including photocopying – without written permission from the DepEd Central Office. First Edition, 2016.

Using the Scoring Rubric below, check the appropriate box that corresponds to your level of performance in doing each of the given task. PERFORMANCE LEVELS 4 – Advanced. Can perform this skill without supervision and with initiative and adaptability to problem situations. 3 – Proficient. Can perform this skill satisfactorily without assistance or supervision.

PY

2 - Approaching to Proficiency. Can perform this skill satisfactorily but requires some assistance and/or supervision. 1 – Basic. Can perform parts of this skill satisfactorily, but requires considerable assistance and/or supervision.

C O

PERFORMANCE CHECKLIST

1

2

3

4

1. Preheated oven to 425°F (220°C).

EP E

D

2. In a medium saucepan combined sugar, cornstarch, pineapple with juice and lemon juice. Cooked over medium heat, stirring constantly until thickened, then allowed to boil for 1 minute. 3. Cooled mixture slightly and poured into pastry-lined pie pan. Covered with top crust and seal. Made a few steam vents in crust, then brushed with milk and sprinkled with sugar. Placed in preheated oven and baked for 35 minutes. Served chilled or at room temperature.

D

Enhance your skills in baking pastries. Perform the activity below.

Activity 2.1.9

BOAT TARTS INGREDIENTS 2 cups all- purpose flour 1 tsp salt 2 tbsp. sugar ½ cup margarine or butter 1 tsp water

101

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PROCEDURE 1. Sift flour, salt and sugar into a bowl. 2. Add the margarine and cut with a pastry blender until margarine is broken into fine particles. 3. Sprinkle water, stir and gather mixture to form dough. Chill. 4. Roll out about 1/8 thick. 5. Cut with cutter and fit into boat tart shells. 6. Fill with cashew nut filling. Bake at 350°F for 10 minutes or until golden brown. Makes 24 boat tarts.

PY

How well did you perform? Find out by accomplishing the Scoring Rubric honestly and sincerely. Remember it is your learning that is at stake.

C O

Using the Scoring Rubric below, check the appropriate box that corresponds to your level of performance in doing each of the given task. PERFORMANCE LEVELS

4 – Advanced. Can perform this skill without supervision and with initiative and adaptability to problem situations.

D

3 – Proficient. Can perform this skill satisfactorily without assistance or supervision.

EP E

2 - Approaching to Proficiency. Can perform this skill satisfactorily but requires some assistance and/or supervision. 1 – Basic. Can perform parts of this skill satisfactorily, but requires considerable assistance and/or supervision. PERFORMANCE CHECKLIST

1

2

3

4

1. Sifted flour, salt and sugar into a bowl.

D

2. Added the margarine and cut with a pastry blender until margarine is broken into fine particles. 3. Sprinkled water, stirred, and gathered mixture to form dough. Chilled. 4. Rolled out dough about 1/8 thick. 5. Cut with cutter and fit into boat tart shells. 6. Filled with cashew nut filling. Baked at 350°F for 10 minutes or until golden brown. Makes 24 boat tarts.

102

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Scaling Instructions for Baked Pies PIE SIZE 8 in. 9 in.

WEIGHT OF FILLING 26-30 oz 32-40 oz

PIE SIZE 20 cm 23 cm

WEIGHT OF FILLING 750-850 g 900-1150 g

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What do you need to know?

D

Lesson Information

C O

Read Lesson Information very well then find out how much you can remember. Then perform Self-Check 1.4 to find out how much you have learned.

Baki ng Temperat ures f or Pi es and Past ri es

EP E

Not all ovens are of the same kind and type. Check on the quality of oven to be used to ensure its capacity to produce quality pastry products. Heat should be evenly distributed throughout the compartment. Use the table below as your temperature guide in baking pies and pastries

D

Types of Product Pastry One – crust pie (custard type, unbaked shell) Meringue on cooked filling in prebaked shell Shell only Two – crust pies with uncooked filling Two – crust pies with cooked filling

Oven Temperature

Baking Time

400°F to 425°F

30 to 40 min

350°F to 425°F

12 to 15 min

450°F

10 to 12 min

400°F to 425°F

45 to 55 min

425°F to 450°F

30 to 45 min

103

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Self-Check 1.4

Give the oven temperature for baking the different types of Pastry Products. Oven Temperature

PY

Types of Pastry Product

2. Meringue on cooked filling in prebaked shell

EP E

D

3. One – crust pie (custard type, unbaked shell)

C O

1. Two – crust pies with uncooked filling

Now you are ready to go on with the ways on how to decorate and present pastry products!

D

LO2. Decorate and Present Pastry Products 



 

Prepare a variety of fillings and coating/icing, glazes and decorations for pastry products according to standard recipes, enterprise standards and/or customer preferences. Fill and decorate pastry products, where required and appropriate, in accordance with standard recipes and/or enterprise standards and customer preferences. Finish pastry products according to desired product characteristics. Present baked pastry products according to established standards and procedures.

104

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What do you need to know?

Read Lesson Information closely then find out how much you can remember. Find out how much you have learned by doing Self-check 2.2.1.

PY

Lesson Information Variety of Frosting or Icing, Fillings and Glazes Used in Pastries

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The easiest way to decorate an ordinary pastry is with coat of glaze. The simplest option barely requires a recipe at all. Just mix confectioner’s sugar with a liquid such as milk or lemon, adjusting the proportions until you reach the desired thickness. We can add a bit of citrus zest, liqueur, and vanilla extract or other flavoring agent. Other glazes feature extra richness from butter, heavy cream, chocolate, or caramel. All of the options should be used immediately after they are made and then given a few minutes to set before serving.

D

Basic Milk Glaze

EP E

Whisk together 2 cups confectioner’s sugar and ¼ cup milk until smooth, adding more milk if needed to reach desired consistency. Make about ¾ cup. Brown Sugar Glaze

D

Heat 6 tbsp. unsalted butter and ½ cup packed light brown sugar in a saucepan over medium, stirring, until sugar has dissolved. Add 2 tbsp. of heavy cream, 1 tsp vanilla extract and ½ tsp. salt brings to a boil. Remove from heat, then let cool until thickened. This makes about 1 cup. Lemon Glaze Whisk together 2 cups confectioner’s sugar with 2 tsp. finely grated lemon zest and ¼ cup lemon juice until smooth. This makes about 1 cup. Chocolate Glaze Place 3 ounces chopped bitter sweet chocolate in a heatproof bowl. Bring ½ cup heavy cream to a simmer in a small saucepan, pour over chocolate. Let stand for 2 minutes. Add 2 tbsp. unsalted butter, and mix until smooth. Let stand, stirring occasionally until slightly thickened. Make 1 cup.

105

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Boiled Icing Ingredients     

2 cups sugar ⅓ cup water ¼ tsp cream of tartar 1 tbsp. corn syrup 2 egg whites

Procedure:

PY

Combine together sugar, water and syrup. Bring to boil over low fire until it forms into threadlike consistency. On a separate bowl, beat together egg whites and cream of tartar until stiff. Pour hot syrup to beaten egg whites gradually. Continue beating until mixture becomes stiff and fluffy. Fills and frost a layer cake using boiled icing.

C O

1. 2. 3. 4. 5. 6.

The table below indicates the different kinds of fillings for pies and pastry. It shows how they are made, their uses and how to store them. How made

Best Used for coloring

Storage

Jams and Jellies

Can purchase ready – made: stir it to soften, or heat with amount of liquid if it’s too thick, and strain to remove the seeds. It is made from beating egg whites with sugar.

Used as a filling alone or in combination with other fillings such as butter cream. Used for covering pies. Can be piped.

Refrigerate after opening. Is not perishable if used as filling.

Made from sugar and water, and then cooked. Can be flavored which should complement the flavors pastry. Beaten with sugar. Can be flavored. Stabilized for longer life with gelatin.

Syrup is popular in presenting cream puff and éclair, it tastes fresh and moist.

EP E

D

Description

Meringue Pure white fluffy beaten egg whites.

D

Simple Sugar Syrup

Whipped Cream Creamy, delicate sweetness, Perishable Source: Methods featured in Professional Baking, John Wiley & Sons, Inc.

106

Can be used as a filling and frosting. Can be piped to form soft decorations.

Does not need refrigeration Becomes sticky when refrigerated. Keep excess refrigerated.

Must remain refrigerated.

Sixth Edition by Wayne Gisslen. © 2013

All rights reserved. No part of this material may be reproduced or transmitted in any form or by any means electronic or mechanical including photocopying – without written permission from the DepEd Central Office. First Edition, 2016.

Self-Check 2.2.1

Arrange the following steps in making Boiled Icing. Use A for the first step, B for second and so on. Write your answer on your test notebook. ____ 1. Bring to boil over low fire until it forms into a threadlike consistency. ____ 2. Combine together sugar, water and syrup.

PY

____ 3. On a separate bowl, beat together egg whites and cream of tartar until stiff. ____ 4. Pour hot syrup to beaten egg whites gradually. ____ 5. Fills and frost a layer cake using boiled icing.

C O

____ 6. Continue beating until mixture becomes stiff and fluffy.

EP E

D

What do you need to know?

Read Lesson Information closely and find out how much you can remember. Perform Self-Check 2.2 to find out how much you have learned.

D

Lesson Information

Accompaniments, Garnishes and Decorations for Pastries Syrup

107

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Flavored simple syrup is used to moisten some pastries. Flavorings maybe extracts like vanilla, liquors like rum. Add flavorings after the syrup has cold, because flavor maybe lost if they are added to hot syrup. Syrups may also be flavored by boiling them with lemon or orange rind.

PY

Pastry Cream

EP E

D

Custards

C O

Contains starch thickeners as well as eggs, resulting in a much thicker and more stable product. It is used as pastry fillings for cream pies and as pudding. With additional liquid, it is used as custard sauce.

It consists of milk, sugar, eggs and flavorings. Whole eggs are used for greater thickening power. Used as pie fillings and as a dessert by itself

D

Basic Custards and Creams. https://books.google.com.ph Nut Garnish

108

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Rules for Garnishing Pastry Products

D

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Sample of Pastry Products Presentations

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1. Garnishes should be edible. 2. Simplicity is beauty and therefore garnishes should appear natural, fresh and dainty – never overworked or overdone. 3. A few small groups of garnish are often more attractive than a continuous decorative scheme. 4. Colors should be harmonized – never clash. Contracting colors usually produce an artistic picture. Artificial coloring should be kept to the minimum. 5. Garnishes which are highly seasoned are not good in taste. 6. Garnishes need not be expensive. 7. The setting must be viewed as a whole.

Butterflies and Bow Tie Pastries

D

EP E

Peach Cream Pie

Cream Puff and Eclairs

Fresh Fruit Tart

Tartlet

109

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Self-Check 2.2.2

C O

What do you need to know?

PY

Enumerate what is asked for in the following: A. Rules for garnishing pastry products (7) B. Sample of pastry presentations (3)

D

Read Lesson Information closely then find out how much you can remember. Perform Self-Check 2.2.3 to find out how much you have learned.

EP E

Lesson Information

Standards and Principles to be follow in Decorating and Finishing Pastry Products Color of the Product - a color stimulates sense of sight and enhanced once appetite. It is essential that the presentation and plating must be eyecatching.

D





Appearance - is about form and shape of pastry products after baking. It is important that each piece/slice has the same size, shape and form.



Consistency - the uniformity in grains and texture. It is how it feels in the mouth when eating.



Moisture Content - amount of moisture present in pastry products which contribute in the moistness and softness of pastries. Moistness also enhance flavor and palatability.

110

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Self-Check 2.2.3

Identify what is being described in the sentences below. Write your answer on your test notebook.

C O

PY

1. It refers to the uniformity in grains and texture. 2. It is the amount of moisture present in pastry products which contribute in the moistness and softness of pastries. 3. It refers to the form and shape of pastry products after baking. 4. It stimulates sense of sight and enhanced once appetite.

LO3: Store Pastry Products

Store pastry products according to established standards and procedures. Select packaging appropriate for the preservation of product freshness and eating characteristics.

D

 

EP E

Lesson Information

HOW TO STORE PASTRY PRODUCTS Storing pastry products is one of the most important undertakings after preparation wherein they are to be kept properly to avoid spoilage.

D

The table below indicates the proper way of storing pastries and where to store them: Pastry Products Pies Custard tart, nut with custard base Cream Puff and Eclair Fruit Pies Egg pie

How to store Covered or boxed Covered or boxed Covered or boxed Covered or boxed Covered or boxed

111

Where to store Cool place or refrigerator to prevent mold growth. Must be refrigerated. Generally do not freeze well after baking. Cool place or refrigerator to prevent mold growth. Must be refrigerated. Generally do not freeze well after baking. Must be refrigerated. Generally do not freeze well after baking.

All rights reserved. No part of this material may be reproduced or transmitted in any form or by any means electronic or mechanical including photocopying – without written permission from the DepEd Central Office. First Edition, 2016.

Storing Pastry Products As many pastry products contain egg and dairy products, they present a potential health hazard if not stored properly. Remember: proper storage means that pastries must be covered with plastic or placed in a box before storing.

Observe the following guidelines:  Pastry products containing uncooked eggs should be handled with care, as raw egg is a medium in which dangerous bacteria such as salmonella can thrive. The custard filling of tart and pies contain protein which provides food for bacteria. If the custard (crème caramel or trifle) is not heated and cooled properly and quickly, bacteria that are present in the custard can grow quickly to dangerous numbers.



Pastry products that are not required for immediate consumption must be cooled rapidly and stored in the refrigerator until required.



If milk and cream are used, like in custards, they must not be left to stand at room temperature for any length of time. They should be kept in the refrigerator until the last possible moment to prevent the risk of food poisoning.

C O

PY



EP E

D

Equipment for Storing Pastries 1. chiller 2. freezer 3. refrigerator

Tips in Storing Pastry Products 

D

 

Pastries are best consumed while fresh, but most keep longer when refrigerated, and some can even be frozen. Pastry dough may be frozen up to six months. Unbaked pies will last about four months in the freezer, while baked berry pies can be frozen for six to eight months.

Packaging Bakery Products This lesson describes the skills and knowledge required to package and label pastry products for storage and transportation. It requires the ability to correct packaging materials. The main objective of packaging is to keep pastry products in good condition until it is sold and consumed. Correct packaging is essential to achieve these objectives. 112

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Definition of Packaging Packaging refers to any material used to cover, contain, protect, handle, preserve, identify, describe, promote, and market goods by a producer to the consumer. Several factors are taken into consideration when designing an appropriate packaging for goods, such as the size, shape, durability, space, and cost. It plays a significant role especially when dealing with pastry products. Packaging helps prolong its shelf life by preventing mechanical damage. It also helps in the retention of the nutritive value of pastry products.

C O

PY

Major Functions of Packaging  Protect from mechanical damage in transit and loading and unloading  Protect from loss of moisture and any foreign odor contaminations  Protect from foreign body infestation.  Legal compliance for values and ingredients for consumers  Advertisement Packaging Materials for Storing Pastries

2.

EP E

3. 4.

Plastic container - Plastics are extremely useful as they can be made either soft or hard forms, as sheets or containers, and with different thickness, light resistance, and flexibility. Plastic/cellophane – Transparent or colored plastic is usually used for packaging tarts, pies and other types of pastries. Aluminum foil Paper/boxes

D

1.

Sample of pastry products packaging

D

Box Packaging for Pie

Paper Packaging

Box Packaging for Mini Pie

113

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Enhance your skills in packaging pastries. Perform the activity below. Activity 3.3.1

Prepare pastry products. Choose your own pastry recipe. Prepare all the needed materials and ingredients. Perform actual preparation, presentation, packaging and storing. Evaluate your output and performance using the rubric below.

PY

PERFORMANCE LEVELS

4 – Advanced. Can perform this skill without supervision and with initiative and adaptability to problem situations.

C O

3 – Proficient. Can perform this skill satisfactorily without assistance or supervision.

2 - Approaching to Proficiency. Can perform this skill satisfactorily but requires some assistance and/or supervision.

Dimension

D

1 – Basic. Can perform parts of this skill satisfactorily, but requires considerable assistance and/or supervision.

EP E

Excellent (4 pts)

Performance Level Very Needs Satisfactory Satisfactory Improvement (3 pts ) ( 2 pts) (1 pts)

Points Earned

D

Use of tools and equipment Application of procedures Safety work habits Completeness of task Time management

114

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How much have you learned?

Post-assessment Read and analyze the statements carefully. Choose the best answer and write the letter only in your answer sheet.

1. What important ingredient in pastries provides the moisture needed to

PY

develop gluten? A. edible tallow B. flour C. salt D. water

A. B. C. D.

brown sugar confectioner’s sugar granulated sugar refined sugar

C O

2. What kind of sugar is primarily used in preparing icing?

3. What basic ingredient in baking improves aroma, flavor and nutrition in baked

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D

products? A. baking powder B. flour C. shortening D. sugar

4. Which of the baked goods are usually made of dough or have a crust made

D

out of enriched dough? A. bread B. pastry C. pie D. pizza

5. What kind of flour contains more gluten and less starch? A. B. C. D.

all-purpose flour bread flour cake flour soft-flour

6. Which refers to personal cleanliness practice in baking? A. B. C. D.

combing the hair in the working area keeping fingernails long washing the hands after work wearing an apron during working hours 115

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7. Which type of light pastry is filled with whipped cream or a sweetened cream filling and often topped with chocolate? A. cream puff B. Danish pastry C. French pastries D. pie and tart

A. B. C. D.

memorize the recipe very well use modern equipment use only imported ingredients measure ingredients accurately

A. B. C. D.

3 5 10 16

C O

9. How many cups are there in one gallon?

PY

8. What is the first step to have best results in baking?

10. What is the proper way to measure flour accurately? level off with the use of the tines of a fork shakes the measuring cup before leveling shovel the flour sift it before measuring

D

A. B. C. D.

11. What is the substitute for 1 cup of whole milk? ½ cup evaporated milk plus ½ cup water 12∕3 cups sweet milk plus 1 tbsp. water 2 cups sweet milk plus 1/2 tbsp. water 2 ∕3 cup sweet milk plus 1 tbsp. water

EP E

A. B. C. D.

D

12. What is the best substitute for two cups of pastry flour? A. 1 cup sifted all-purpose flour B. 1 cup sifted all-purpose flour plus 2∕3 cup cake flour C. 1 cup minus 1 tbsp. sifted all-purpose flour D. 1 cup minus 2 tbsp. sifted all-purpose flour 13. It is the simplest method in mixing the ingredients together with a utensil, usually a spoon, using a circular motion. A. beating B. creaming C. folding D. stirring

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14. It is the procedure of rubbing one or two ingredients against a bowl with the tip of a wooden spoon or electric mixer. A. beating B. creaming C. stirring D. folding

PY

15. What is the outer part of a loaf bread or pastry? A. crust B. filling C. muffins D. topping

C O

16. Which is a rich pastry filled with custard or fruit? A. cream puff B. Danish pastry C. French pastries D. pie and tart

D

17. What mixing technique in baking is usually used for meringue and for chiffon products? A. blending B. folding C. kneading D. whisking

EP E

18. What do you call the process of putting product into containers for easy distribution? A. labeling B. packaging C. storing D. wrapping

D

19. It is one of the innovative methods of commercial food packaging A. foil packaging B. canned package C. freezing packaging D. chill packaging 20. What storing technique is used to draw, fold, and cover the bakery product? A. chilling B. folding C. refrigerate D. wrapping

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GENERALIZATION

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This module gave opportunity to develop your skills in Preparing and Producing Pastry Products according to standard operating procedures, techniques and knowledge of Bread and Pastry Production.

D

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D

C O

This will prepare you to move on to the next lessons to gain important skills in preparing pastry products.

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Quarter 3

Overview

D

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D

C O

Baking is cooking food in an oven, in hot ashes, or in any oven-type appliances. Cake is one of the most commonly baked products. Cakes are usually eaten during special occasions such as birthdays, weddings, anniversaries, and other celebrations. They are sweet, made from a combination of liquid batters, and with high fat and sugar contents. After baking, they are often decorated. They can be of different shapes and sizes, and decorated with a variety of toppings like fruit, candy, and frosting. Tortes, on the other hand, are a type of cake that use higher quality ingredients, which generally makes them more expensive. Their name is derived from the German word “torte”, which means cake.

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Definition of Terms Type of cake made of meringue and flour

Appropriate

suitable or proper under the given circumstances

Assembling

fitting together the component parts of a certain dish or food

Bake

cook food in a dry heat method inside an oven

Batter

semi-liquid mixture of one or more flours combined with liquids such as water, milk or eggs used to prepare various foods

Beating

introducing air into the mixture thru mechanical agitation as in beating eggs

Blend

to combine ingredients and produce a homogenous mixture

Boiled icing

sugar and egg white icing for cakes; Sugar is first cooked on the stovetop to form syrup, and then the hot syrup is beaten into whipped egg whites. As the mixture is beaten it becomes smooth, fluffy, and glossy.

Boiled icing

Italian meringue used as cake icing

Brown sugar

regular granulated sucrose containing various impurities that give distinctive flavor

EP E

D

C O

PY

Angel food cake

Butter cream

icing made of butter and/or shortening blended with confectioner’s sugar or sugar syrup, other ingredients may also be added

Cake flour

fine, white flour made from soft wheat

D

Chemical leavener leaveners such as baking soda, baking powder, or baking ammonia, which releases gases produced by chemical reactions Chiffon cake

light cake made following the chiffon method – cake mixing method involving the folding

Choux pastry or pâte à choux – light pastry dough for making profiteroles, croquembouche and éclairs Cocoa powder

dry powder made from ground cocoa solids

Cocoa butter

white or yellowish fat found in natural chocolate

Commis

junior chef

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Confectioner’s sugar sucrose ground in to fine powder and mixed with a little cornstarch to prevent caking the way in which a certain substance, typically liquid, holds together; (2) thickness or viscosity

Creaming

rubbing butter and sugar until light and fluffy

Creaming method

mixing method that begins with the blending of fat and sugar; used for cakes, cookies and similar items

Dark chocolate

Sweetened chocolate consist of chocolate liquor and sugar

Dust

To sprinkle the surface with flour to avoid mixture to stick on it

Filling

Edible mixture used to fill pastries, sandwiches, or cakes

PY

Consistency

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Filling, coating, topping quantity of material that fills or is used to fill something, or is used to coat, or is used to design the top of food Continuously beat egg white to incorporate air until it becomes light and fluffy.

Fondant

type of icing made of boiled sugar syrup that is agitated so that it would crystallize into a mass of extremely small white crystals.

Frost

cover cakes with icing

rich cream made of chocolate and heavy cream.

EP E

Ganache

D

Foaming

decorate or embellish something, especially food

Gateau

French word for cake

Gateau, torte

rich cake, typically one containing layers of cream or fruit.

Genoise

sponge cake made by whipping whole eggs with sugar and folding in flour and sometimes, melted butter.

D

Garnishing

Glaze

shiny coating such as syrup, applied to a food; to make a food shiny or glossy by coating it with a glaze or by browning it under a broiled or in a hot oven.

Granulated sugar

sucrose in a fine crystalline form

Grease

brush pan with shortening.

Gum paste

type of sugar paste or pastillage made from vegetable gum.

Petit four

small confectionery or savory appetizer means “small oven” in French.

Pre-heat

heat the oven prior to baking to achieve the required heat 121

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to remove sticky mixing bowl.

ingredients

from

the

side

of

the

Sift

to pass the flour through the sieves to make it finer and light.

Sponge

batter or dough of yeast, flour and water that is allowed to ferment and is then mixed with more flour and other ingredients to make a bread dough.

Sponge cake

type of cake made by whipping eggs and sugar to a foam, then folding in flour

Sweet paste

sweet doughy candy or confection.

Tortes

German for various types of cakes, usually layer cakes

Turntable

pedestal with a flat, rotating top used for holding cakes while they are being decorated

Whip

to beat rapidly and continuously to aid incorporation of air as in whipping egg whites to make meringue and in cream.

D

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D

C O

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Scrape

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What do you need to know? Pre-assessment

PY

Let us determine how much you already know about preparing and presenting gateau, tortes and cakes. Take this test.

Read and analyze the statement carefully. Choose the best answer and write the letter only in your answer sheet.

A. B. C. D.

baking broiling grilling stewing

C O

1. It refers to dry heat cooking which usually takes place in oven.

2. It refers to fine white flour made from soft wheat which contains 7-9%

EP E

D

protein. A. all-purpose flour B. bread flour C. cake flour D. pastry flour

3. Which is a light cake made of meringue and flour?

D

A. B. C. D.

angel food cake batter cake chiffon cake sponge cake

4. Which refers to getting the right number of serving from a recipe and serving the right amount? A. mark-up B. portion control C. weight D. yield

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5. Which refers to a method of dividing cake into uniform pieces before serving? A. counting B. cutting C. measuring D. weighing

6. Which method of portioning is done with the use of a food scale? counting cutting measuring weighing

PY

A. B. C. D.

7. What sweet soluble organic compound belongs to the carbohydrate group

C O

of foods? A. flour B. milk C. shortening D. sugar

8. This very fine sugar dissolves faster and is perfect for making meringue.

D

caster sugar confectioner’s sugar granulated sugar white sugar

EP E

A. B. C. D.

9. What sugar is pulverized into powder to prevent caking? caster sugar confectioner’s sugar granulated sugar white sugar

D

A. B. C. D.

10. Which basic ingredient in baking helps attain tenderness by preventing cohesion of gluten strands? A. leavening B. liquid C. shortening D. sugar

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11. It refers to heating the oven to attain the required baking temperature before baking. A. baking B. proofing C. preheating D. broiling

PY

12. This type of cake contains a high percentage of fat or shortening. A. batter type cake B. chiffon C. foam type cake D. unshortened cake

C O

13. It is a combination of shortened and foam type cake. A. batter type cake B. chiffon C. foam type cake D. unshortened cake

EP E

D

14. Which contains less than 5% fats? A. batter type cake B. chiffon C. foam type cake D. unshortened cake

D

15. What coating is applied to food to make the food shiny or glossy? A. custard B. ganache C. glaze D. syrup 16. Which is a kind of icing that is made out of butter and/or shortening blended with confectioner’s sugar or sugar syrup? A. butter cream B. custard C. ganache D. syrup

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17. Which is a rich cream made of chocolate and heavy cream? A. butter cream B. custard C. ganache D. syrup

PY

18. Which edible mixture is used to fill pastries, sandwiches, or cakes? A. butter cream B. custard C. filling D. ganache 19. What type of icing is made of boiled sugar syrup so that it would

C O

crystallize into a mass of extremely small white crystals? A. butter cream B. custard C. filling D. fondant

3 days 4 days 5 days 6 days

D

EP E

A. B. C. D.

D

20. Custard filling can be stored in the refrigerator for up to how many days?

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Lesson 3: PREPARE AND PRESENT GATEAUX, TORTES, AND CAKES

EXPECTED OUTCOMES:

C O

LO1. Prepare sponge and cakes LO2. Prepare and use fillings LO3. Decorate cakes LO4. Present cakes LO5. Store cakes

PY

At the end of this lesson, you should be able to:

LO1. Prepare Sponges and Cakes



EP E



Select, measure, and weigh ingredients according to recipe requirements, enterprise practices and customer practices. Select required oven temperature to bake goods in accordance with desired characteristics, standard recipe specifications and enterprise practices. Prepare sponges and cakes according to recipe specifications, techniques and conditions and desired product characteristics. Use appropriate equipment according to required pastry and bakery products and standard operating procedures. Cool the sponges and cakes according to established standards and procedures.

D





D



What do you need to know?

Read Lesson Information closely then find out how much you can remember. Find out how much you can learn by doing Self-Check 3.1.

127

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Lesson Information Measuring Ingredients Properly It is important to measure the ingredients accurately to get standard products and efficient use of materials. Dry Ingredients

PY

1. Flour Sift the flour to remove lumps and scoop it to fill the measuring cup until it overflows. Do not shake the measuring cup but level the flour with a spatula or the edge of a knife.

C O

2. Baking Powder/Baking Soda Remove the lumps by stirring. Dip the measuring spoon into the powder or scoop the baking powder or baking soda, then level it off with a spatula.

3. Powdered Milk Remove the lumps by stirring. Scoop lightly to fill the measuring cup without shaking until it overflows. Use the spatula or the straight edge of a knife to level the measurement.

EP E

D

4. White Sugar Sifting is not necessary unless it is lumpy. Fill the measuring cup or scoop the sugar until it overflows. Do not shake the measuring cup but level the sugar with a spatula or the edge of a knife.

D

5. Brown Sugar Roll out the lumps, remove the dirt and pack into the measuring cup until the sugar follows the shape of the cup when inverted. When removed from the measuring cup, the brown sugar will be molded into the shape of the cup if packed properly.

Liquid Ingredients A liquid measuring cup is used to measure large quantities of liquids. Set the cup on a level surface. Never lift the cup while pouring the liquid. Read the scale from the side of the cup. Solid Fats Fill the measuring cup with shortening and press down until it is full. Level the fat with the spatula or the edge of a knife.

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How much did you learn?

Self-Check Self-Check 1.1 3.1.1

PY

Match column A with the appropriate words in column B. Choose the letter of the correct answer and write it on your answer sheet. A

B

C O

1. Fill the measuring cup with the shortening while pressing until it is full. Level the fat with the spatula or the edge of a knife

D

2. Sift to remove lumps and scoop it to fill the measuring cup until it overflows. Do not shake the measuring cup but level it with a spatula or the edge of a knife

EP E

3. Sifting is not necessary unless it is lumpy. Fill the measuring cup or scoop until it overflows. Do not shake the measuring cup. Level off with spatula or the edge of a knife 4. Remove the lumps by stirring. Dip the measuring spoon then level it off with a spatula.

D

5. A graduated measuring cup is used. Set the cup on a level surface. Never lift the cup while measuring. Read the scale from the side of the cup.

129

a. Liquid ingredients

b. Solid fats

c. Flour

d. Baking powder/ baking soda

e. White sugar

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Enhance your skills in measuring ingredients. Perform activity below. Activity 3.1.1

PY

Group yourselves into five. Assign a leader for each group. With the use of standard measuring tools, practice the proper way of measuring ingredients following the steps given. Leader must check/monitor the performance of each member. Repeat the steps until all members can measure all the ingredients properly. After the activity, accomplish the Scoring Rubrics/Checklist provided below.

C O

How well did you perform? Find out by accomplishing the Scoring Rubric honestly and sincerely. Remember it is your learning that is at stake.

D

PERFORMANCE LEVELS

EP E

4 - Can perform this skill without supervision and with initiative and adaptability to problem situations. 3 - Can perform this skill satisfactorily without assistance or supervision. 2 - Can perform this skill satisfactorily but requires some assistance and/or supervision.

D

1 - Can perform parts of this skill satisfactorily, but requires considerable assistance and/or supervision.

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PERFORMANCE CHECKLIST Flour Sifted the flour to remove lumps and scooped it to fill the measuring. Leveled the flour with a spatula or the edge of a knife.

1

2

3

4

PY

Baking Powder/Baking Soda Removed the lumps by stirring. Dipped the measuring spoon into the powder or scoop the baking powder or baking soda, then leveled it off with a spatula. Powdered Milk Removed the lumps by stirring. Scooped lightly to fill the measuring cup without shaking until it overflows. Used the spatula or the straight edge of a knife to level the measurement.

EP E

D

C O

Sugar Filled the measuring cup or scooped the sugar until it overflows. Did not shake the measuring cup but leveled the sugar with a spatula or the edge of a knife. Brown Sugar Rolled out the lumps, removed the dirt and packed into the measuring cup until the sugar follows the shape of the cup when inverted. When removed from the measuring cup, the brown sugar will be molded into the shape of the cup if packed properly. Solid Fats Filled the measuring cup with the shortening while pressing until it is full. Leveled the fat with the spatula or the edge of a knife.

Read Lesson Information closely then find out how much you can remember. Then find out how much you have learned by doing Self-Check 3.1.2.

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Lesson Information

Portion Control, Yields, Weights and Sizes

What is Portion Control? Portion control means getting the right number of servings from a recipe and serving the right amount. It requires following the standardized recipes exactly. It involves planning menus carefully, purchasing an adequate amount of food, preparing, storing, and serving food. Importance of Portion Control 1. It provides the correct serving size to meet the nutritional needs. 2. It helps control costs.

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3. It helps minimize waste. 4. It helps to guide the ordering and preparation of food. 5. It is a contributing factor in giving a consistent yield and portion size. 6. Customers know exactly how much food to expect. 7. Customers get the same portion size

D

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D

Cake Cutting Guide

C O

PY

Methods of Portion Control • Cutting – a method of dividing food into uniform pieces before it is placed on the serving line. Examples: sheet cakes, rolls, or brownies

•

Weighing – a method that makes use of a food scale to create portions based on weight

•

Measuring - a method of portioning food on the serving line that involves the use of scoops or ladles

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•

Counting - name or list (the units of a group or collection) one by one in order to determine the total number

C O

PY

Suggestions for Controlling Portions 1. Follow the recipes accurately when measuring and weighing ingredients. 2. Be sure the servers know the planned portion size for each baked products to be served. 3. Prepare a sample tray or plate before serving to visualize the amount to serve. 4. Use the correct type and the correct size portion control tool for each food item.

How much did you learn?

D

Self-Check Self-Check 1.23.1.2

D

EP E

Identify what is described in the sentences below. Write your answer on your answer sheet. 1. Getting the right number of servings from a recipe and serving the right amount 2. Method of dividing food into uniform pieces before it is placed on the serving line 3. Method of portioning food on the serving line that involves the use of scoops, or ladles 4. Method performed using a food scale 5. Naming or listing (the units of a group or collection) one by one in order to determine the total number

What do you need to know?

Read Lesson Information closely then find out how much you can remember. Find out how much you have learned by doing SelfCheck 3.1.3. 133

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Lesson Information Cake Ingredients 1. Cake Flour Cake Flour is a finely ground meal obtained by grinding and milling cereal grains. It contains 7-9% protein content and is made from soft wheat flour. It is good for making cakes and cookies where a tender and delicate texture is desired.

PY

2. Sugar

C O

Effects of Sugar in Baking  Makes the color of the crust brown or richer This is due to the Maillard reaction. It is a chemical reaction wherein protein and sugar react together when subjected to high temperature. Improves the nutritional value, flavor and aroma of the product. Sugar has the most pronounced effect on flavor where it sweetens the product.



Makes the cakes tender. In cakes, the heat of baking causes the starch in flour to absorb liquid and swell. This process is called gelatinization. As more liquid is absorbed by the starch, the batter goes from a fluid to a solid state. Sugar acts to slow gelatinization by competing with the starch for liquid. By absorbing part of the liquid, sugar maintains the viscosity of the batter. As a result, the temperature at which the cake “sets” (turning from liquid to solid state) is delayed until the optimum amount of gases are produced by the leavening agents. Carbon dioxide, air and steam produced from leavening agents, heated water, and air become entrapped and expand in the air cells. The result is a fine, uniformly-grained cake with a soft, smooth crumb texture. As described above, sugar is effective in delaying starch gelatinization in cakes and provides good texture and volume.

D

EP E

D





Contributes to moisture content of cakes Increased retention of moisture due to sugar content gives the baked products longer shelf life by increasing its storing quality.



Acts as creaming agent. Sugar crystals become interspersed among the shortening molecules when shortening and sugar are creamed together. In cakes and cookies,

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sugar helps promote lightness by incorporating air into the shortening. Air is trapped on the face of sugar’s irregular crystals. When sugar is mixed with shortening, this air becomes incorporated as very small air cells. During baking, these air cells expand when filled with carbon dioxide and other gases from the leavening agent. Sugar serves as a whipping aid to stabilize beaten egg foam. In foam-type cakes, sugar interacts with egg proteins to stabilize the whipped foam structure. In doing so, sugar makes the egg foam more elastic so that air cells can expand and take up gases from the leavening agent.

PY



3. Eggs

D

EP E

D

C O

Use of Eggs in Baking  Thickening agent. The use of egg as a thickening agent is possible when the protein of an egg coagulates when heated.  Binding agent. The coagulation of protein and the viscosity of uncooked eggs are why eggs are used as binding agents. They are used as a coating to hold crumbs together for crust formation on breaded foods. Coagulation increases the rigidity of cell walls and of crusts in different types of dough and batter.  Emulsifying agent. Lipoproteins which are present in yolk make it valuable as an emulsifying agent.  Leavening agent. The surface activity of the proteins of egg also make the egg valuable in the production of a film that holds air which may be used to aid in the leavening of various food mixtures. The air beaten into the egg does the leavening but the characteristics of the egg make it possible for the air to be held in a product.  Color. The yolk provides a desirable yellow color which renders the cake a rich appearance.  Richness. The fat and other solids present in the eggs increase the fat content and make the product taste sweeter.  Flavor. Eggs contain flavor which makes the product more desirable.  Freshness and nutritive value. The moisture content of eggs (75% for whole eggs) coupled with its natural ability of binding and retaining moisture, retards staling. Eggs are high in value and contribute a lot to the value of baked products as a food. They are rich in calcium, phosphorous and iron. They contain complete proteins which supplies all of the amino acids required to maintain growth and good health. They also supply important amounts of vitamin A, D, thiamine and riboflavin.

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4. Shortening Uses of Shortening in Baking  Makes products tender and improves flavor.  Assists in gas retention giving better volume and crust.  Prevents the cohesion of gluten.  Improves the aroma, color and texture of baked products.  Improves the shelf life of baked products because of its moisture.

PY

5. Leavening Agent

C O

6. Liquid Ingredients

How much did you learn?

Self-Check 3.1.3

Self-Check 1.3

D

Match the definitions in Column A with the terms in Column B. Write your answer on your answer sheet.

B.

1. 2. 3. 4. 5.

B water shortening leavening flour eggs

D

C.

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A.

A Finely ground powder obtained by grinding and/or milling cereal grains Cheapest ingredient in baking. It helps dissolve all other ingredients into batter and form a smooth, workable mixture. It is considered the most costly ingredient in baking. It represents almost 50% of the total cost of baked products. Made from hydrogenated vegetable oil. It contains 80-85 percent fat and 10-15 percent water. Gases that cause the batter to rise. It also increases tenderness when any fat is added to a flour mixture.

D. E.

Read Lesson Information closely then find out how much you can remember. Find out how much you have learned by doing Self-Check 3.1.4.

136

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Lesson Information sheetsh Temperature Use for Different Types of Cakes Baking Temperature and Time Temperature (F)

Temperature (C)

Minutes

Cupcake

350-375

177-190

15 to 25

Layer Cake

350 -375

Loaf Cake

350

PY

Cakes types

177-190

20 to 35

177

45 to 60

C O

Angel Food & 350 177 50 to 60 Sponge Philippine Home Economics Baking Basics by Nancy Cameros Gonzales

D

Importance of Pre-Heating an Oven It is important to preheat your oven before baking. Baked items depend on the correct oven temperature to help them rise properly. All baked recipes are tested in preheated ovens. Place the oven racks at the proper levels first, and then set the temperature stated in the recipe.

EP E

Classifications of Cakes  High-fat or Shortened Cakes - a type of cake which contains a high percentage of fat or shortening. Low-fat or Foam-type Cakes - also known as unshortened cake which contains less than 5% fat.



Modified Sponge Cake - combination of shortened cake and foam-type cake.

D



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Baking Tools and Equipment Icing spatula is used to apply and spread icing, frosting and butter cream.

C O

PY

Mixing bowl is a deep hallow dish used for mixing baking ingredients.

Rubber scraper is a flat tool used to scrape any mixture and collect every bit of the mixture out of a bowl.

D

EP E

D

Liquid measuring cup is a transparent cup with lines, called marker lines, to indicate the volume of liquid. Size varies from ¼ to 5 cups or for volumes about 50 ml and above.

Measuring cups are a set of marked cups used to measure both liquid and dry ingredients.

138

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Measuring spoons are a set of spoons with amount indicated in the handle used in measuring small amounts of ingrediets less than ¼ cup.

C O

PY

Weighing scale is a device used in measuring ingredients.

EP E

D

Smart scale is a device used in measuring ingredients.

D

Grater is a device made of metal with holes surrounded by sharp edges used to grate food into small pieces like cheeze.

Chopping board is a tool usually made of wood or plastic used for cutting ingredients.

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Cake pan is a container used in baking cakes.

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Sifter is a tool used to separate coarse particles of sugar and flour.

Oven is an enclosed compartment used for baking.

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Can openers are used in opening canned ingredients like milk.

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D

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Refrigerator and Cooler are appliances used for cooling cakes.

Rotary egg beater is a handled device used in beating eggs, cream and other liquids.

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Thermometer is a device used in monitoring the temperature of the oven.

Wire whisk is a kitchen tool in the form of stiff, thin wire loops attach to a handle used to blend ingredients together.

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Blender is a device used in blending or mixing ingredients thoroughly.

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Angel food cake pan is a container primarily used in baking angel food cake.

Parchment Paper is a waterproof and grease resistant paper placed in the bottom of the pan.

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Angel food cake knife is a tool used in cutting angel food cake.

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A mixer is a kitchen tool used for stirring, whisking or beating.

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Pastry brush is also known as basting brush similar to a small paint brush and is used to spread butter, oil or glaze on food and for coating baking pans with grease or shortening.

Cooling rack is a layered tool made of wires with short legs used for cooling baked products.

Baking shear is used in cutting parchment paper used in baking.

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Mixing methods used for cakes A. Creaming Method (for shortened cakes) The creaming method, also called the conventional method, was for a long time the standard method for mixing high-fat cakes. The development of emulsified, or high-ratio, shortening sled to the development of simpler mixing methods for shortened cakes containing greater amounts of sugar and liquid. Creaming Method Procedure

2.

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3.

Scale ingredients accurately. Have all ingredients at room temperature (70°F/21°C). Place the butter or shortening in the mixing bowl. With the paddle attachment, beat the fat slowly, until it is smooth and creamy. Add the sugar; cream the mixture at moderate speed until the mixture is light and fluffy. This will take about 8 to 10 minutes.

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1.

Some bakers prefer to add the salt and flavorings with the sugar to ensure uniform distribution. If melted chocolate is used, it may beaten during creaming. Add the eggs a little at a time, after each addition, beat until the eggs are absorbed before adding more. After the eggs are beaten in, mix until light and fluffy. This step will take about 5 minutes.

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4.

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5. Scrape down the sides of the bowl to ensure even mixing. Add the sifted dry ingredients (including the spices), alternating with the liquids. The reason for adding dry and liquid ingredients alternately is the batter may not absorb all the liquid unless some of the flour is present.

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6.

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B. Two-Stage Method The two-stage mixing method is a little simpler than the creaming method, and it produces a smooth batter that bakes up into a fine-grained, moist cake. The name originated from the practice of adding the liquids are added in two stages. The first step in making high-ratio cakes is to blend the flour and other dry ingredients with shortening. When this mixture is smooth, the liquids (including eggs) are added in stages.

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Throughout this procedure, it is important to follow two rules 1. Mix at low speed and observe correct mixing times. This is important to develop proper texture. 2. Stop the machine and scrape down the sides of the bowl frequently during mixing. This is important to develop a smooth, well-mixed batter.

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C. One-Stage (Liquid Shortening) Method This method involves adding the liquid ingredients to the bowl first which simplifies the procedure. In this way, there is less chance for moistened flour to coat the bottom and sides of the bowl, making scraping down difficult. Mix at low speed until the dry ingredients are moistened, to prevent dry flour from being thrown from the bowl. Mix for a period at high speed, followed by a period at medium speed, to properly develop air cells and create a smooth, fine-textured batter. 1. Scale all ingredients accurately. Have all ingredients at room temperature. 2. Combine all liquid ingredients, including high-ratio liquid shortening, in the mixing bowl.

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3. Sift the dry ingredients together on top of the liquid ingredients in the bowl.

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4. With the paddle attachment, mix at low speed for 30 seconds until the dry ingredients are moistened. (The purpose of mixing slowly until the dry ingredients are moistened is to keep them from being thrown out of the bowl).

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5. Mix at high speed for 4 minutes. Stop the machine and scrape down the bowl and beater. Mix at medium speed for 3 minutes.

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D. Flour-Batter Method The flour-batter method is used for only a few specialty items. It produces a fine-textured cake, but there may be some toughening due to the development of gluten. Flour-batter cakes include those made with either emulsified shortening or butter or both. Flour-Batter Method Procedure 1. Scale all ingredients accurately. Have all ingredients at room temperature. 2. Sift the flour and other dry ingredients except the sugar into the mixing bowl. Add the fat. Blend together until smooth and light.

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3. Whip the sugar and eggs together until thick and light. Add liquid flavoring ingredients, such as vanilla. 4. Combine the flour-fat mixture and the sugar-egg mixture and mix until smooth. 5. Gradually add water or milk (if any) and mix smooth. E. Sponge Methods

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Many types of sponge method cakes have one characteristic in common: they are made with egg foam that contains yolks. These are usually whole-egg foams but, in some cases, the base foam is yolk foam, and egg white foam is folded in at the end of the procedure.

Plain Sponge Method

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Sponge cake batter is made in two basic steps: 1. Eggs and sugar are whipped to a thick foam, and 2. Sifted flour is folded in.

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1. Scale all ingredients accurately. 2. Combine the eggs, sugar, and salt in a stainless steel bowl. Immediately set the bowl over a hot-water bath and stir or beat with a whip until the mixture warms to a temperature of about 110°F (43°C) The reason for this step is that the foam attains greater volume if warm.

3. With a wire whip or the whip attachment of a mixer, beat the eggs at high speed until they are very light and thick. This may take as long as 10 to 15minutes if the quantity is large.

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4. If any liquid (water, milk, liquid flavoring) is included, add it now. Either whip it in, in a steady stream, or stir it in, as indicated in the recipe.

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5. Fold in the sifted flour in 3 or 4 stages, being careful not to deflate the foam. Many bakers do this by hand, even for large batches. Fold gently until all the flour is blended in. If any other dry ingredients are used, such as cornstarch or baking powder, sift them first with the flour.

6. Immediately pan and bake the batter. Delays will cause loss of volume.

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E. Angel Food Method Angel food cakes are based on egg-white foams and contain no fat. Angel food method should be whipped until they form soft, not stiff, peaks. Over whipped whites lose their capability to expand and to leave the cake. This is because the protein network in stiffly beaten whites has already stretched as far as it can. If the whites are whipped to soft peaks instead, they can stretch more during baking, allowing the cake to rise. Angel Food Method Procedure 1. Scale ingredients accurately. Have all ingredients at room temperature. The egg whites may be slightly warmed in order to achieve better volume.

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PY

2. Sift the flour with half the sugar. This step helps the flour mix more evenly with the foam. 3. Using the whip attachment beat the egg whites until they form soft peaks. Add salt and cream of tartar near the beginning of the beating process

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4. Gradually beat in the portion of the sugar that was not mixed with the flour. Continue to whip until the egg whites form soft; moist peaks. Do not beat until stiff. Beat in the flavorings.

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5. Fold in the flour-sugar mixture just until it is thoroughly absorbed.

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6. Deposit the mix in ungreased pans and bake immediately.

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F. Chiffon Method Chiffon cakes and angel food cakes are both based on egg-white foams, but here the similarities in the mixing methods end. In angel food cakes, a dry floursugar mixture is folded into the egg whites. In the chiffon method, a batter containing flour, egg yolks, vegetable oil, and water is folded into the whites. Egg whites for chiffon cakes should be whipped until they are a little firmer than those for angel food cakes, but not so much that they become dry. Chiffon cakes contain baking powder, so they do not depend on the egg foam for all their leavening.

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Chiffon Method Procedure 1. Scale all ingredients accurately. Have all ingredients at room temperature. Use a good-quality, flavorless vegetable oil. 2. Sift the dry ingredients, including part of the sugar, into the mixing bowl 3. Mixing with the paddle attachment at second speed, gradually add the oil, then the egg yolks and the water and liquid flavorings, all in a slow, steady stream. While adding the liquids, stop the machine several times to scrape down the bowl and the beater. Mix until smooth, but do not over mix.

4. Whip the egg whites until they form soft peaks. Add the cream of tartar and sugar in a stream and whip to firm, moist peaks.

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5. Fold the whipped egg whites into the flour-liquid mixture.

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6. Immediately deposit the batter in ungreased center tube pans (like angel food cake pans) or in layer pans with only the bottoms greased and dusted, not the sides (like sponge layers).

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G. Combination Creaming/Sponge Method Some are begun by using the creaming method. In other words, butter is creamed with sugar until the mixture is light. However, instead, whipped egg whites are folded into the batter, as for some sponge cakes.

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Combination Creaming/Sponge Method Procedure 1. Cream the butter and sugar.

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2. Add the egg yolks a little at a time.

3. Mix well after each addition.

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4. Whip the egg whites and sugar until they form soft peaks, as for angel food cake.

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6. Fold the meringue into the butter mixture.

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7. Sift the dry ingredients together.

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8. Fold in the sifted dry ingredients.

9. Pour the batter in prepared pans.

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10. Level the top of the batter with a plastic.

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The three main goals of mixing cake batters are 1. Combine all ingredients into a smooth, uniform batter. 2. Form and incorporate air cells in the batter. 3. Develop the proper texture in the finished product

How much did you learn?

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Self-Check 3.1.4

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Match the definition in column A with the terms in column B. Write your answer in your answer sheet. A B 1. Sponge Method A. It also called the conventional method and the standard method for mixing high-fat cakes. B. A type of cake which contain high 2. One-Stage Method percentage off at or shortening. C. A butter containing flour, egg yolks, 3.Creaming Method vegetable oil, and water is folded into the whites. D. Butter is creamed with sugar until the 4. Chiffon Method mixture is light then; whipped egg whites are folded into the butter. 5. High-fat or Shortened E. All in one step. It is adding the liquid Cakes ingredients to the bowl first.

Read Lesson Information closely then find out how much you can remember. Find out how much you have learned by doing Self-check 3.1.5.

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Lesson Information

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Basic Steps in Baking 1. Read the recipe carefully to know if you have all the ingredients and the utensils needed and if you understand the entire procedure. 2. Check all the necessary ingredients gather and arrange them according to the sequence of their preparation. 3. Prepare all the utensils needed for measuring, mixing, and baking. 4. Preheat the oven. Set the oven knob at the desired temperature. 5. Prepare the pan/pans needed; make sure to use the correct pan size. If it needs greasing, brushing the pan bottom with a little shortening. For baking purposes, don’t use butter or margarine for greasing because these easily burn and will produce a very brown crust. 6. Measure the ingredients using correct utensils according to the amounts required in the recipe. 7. Mix the batter or dough when filling pans, makes sure you don’t overfill. Fill about 2/3 full to give an allowance for the rising. 8. Bake in the preheated oven. Put the pan at the center rack. 9. Test for doneness. For butter cakes, prick the center of the cake with a toothpick. If it comes out clean then it is done. For chiffon and sponge cakes press lightly with fingers. If it springs back then it is done. Pies and pastries are done when the crusts have turned golden brown, crisp and flaky. 10. Cool the baked products. For butter cakes, put the pan on a wire rack and leave to cool for 10 minutes. Afterwards, invert pan to remove the cake and cool it completely. For sponge and chiffon cakes, invert pans at once in wire racks. Then, decorate.

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Baking guidelines: 1. Preheat oven to desired/prescribed temperature. 2. Check oven racks are properly placed. 3. Arrange baking pans of similar shapes inside the oven one inch apart from all sides. 4. Follow correct oven temperature prescribed by the recipe. Incorrect oven temperature results to poor volume, texture, form and color. 5. Avoid opening the oven while baking. 6. Cool cakes by using a cake rack. To remove cakes from the pan, slide a spatula around the pan and turn upside down. Testing for Doneness 1. Use a cake tester to determine doneness of a cake by inserting at the center of the cake. When the cake tester comes out clean, the cake is baked. 2. The cake springs back on top and sides when pressed. 3. The cake shrinks away from the sides of the pan. 154

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Other Baking Guidelines

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1. Observe proper handling of ingredients and equipment in baking to attain a perfect cake. 2. The process of mixing, scaling and measuring baking ingredients including the cooling method should be done accurately to prevent a soggy baked product or cakes. 3. For sheet cakes, put a parchment paper at the bottom of the pan for ease in turning it upside down. Sprinkle granulated sugar on top of the sheet cake before turning it upside down. 4. Cool angel food cakes, add chiffon cakes by sliding a spatula around the pan, and slowly turn it upside down to hold back the volume of the cake.

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Professional Baking Sixth Edition by WAYNE GISSLEN Chapter 16 p393

How much did you learn? Self-Check 1.5

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Self-Check 3.1.5

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Arrange the following steps in baking a cake chronologically, placing 1 for the first step up to 10 for the final step. Write your answers on your answer sheet.

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A. Test for doneness. B. Mix the batter or dough when filling pans C. Read the recipe carefully to know if you have all the ingredients and the utensils needed. D. Check all the necessary ingredients needed in baking the cake. E. Preheat the oven. Set the oven knob at the desired temperature. F. Prepare all the utensils needed for measuring, mixing, and baking. G. Prepare the pan/pans needed; make sure to use the correct pan size. H. Measure the ingredients using correct utensils according to the amounts required in the recipe. I. Pull the pan at the center rack. J. Cool the baked products.

Read Lesson Information closely then find out how much you can remember. Find out how much you have learned by doing Self-check 3.1.6.

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Lesson Information

Common Cake Problems and their Causes Problem

Too light

Burst or cracked

Soggy

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Texture Dense or heavy

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Crust Too dark

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Uneven shape

Too little flour Too much liquid Too little leavening Oven too hot Improper mixing Batter spread unevenly Uneven oven heat Oven racks not level Cake pans warped Too much sugar Oven too hot Too little sugar Oven not hot enough Too much flour or flour too strong Too little liquid Improper mixing Oven too hot Underbaked Cooling in pans or with not enough ventilation Wrapping before cool Too little leavening Too much liquid Too much sugar Too much shortening Oven not hot enough Too much leavening Too little egg Improper mixing Too much leavening Too much shortening Too much sugar Wrong kind of flour Improper mixing Flour too strong Too much flour Too little sugar or shortening Over mixing Poor-quality ingredients Poor storage or sanitation Unbalanced formula

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Volume and Shape Poor Volume

Causes

Coarse or irregular

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Crumbly

Tough

Poor Flavor

https://books.google.com/books?isbn=0470197528 Professional baking

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How much did you learn? Self-Check 3.1.6 Read and analyze the statement concept carefully. Match column A with column B. Write your answer on your answer sheet. B 1. Too dark 2. Crumbly 3. Soggy 4. Burst or cracked 5. Uneven shape

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A A. Under baked B. Too much flour or flour too strong C. Batter spread unevenly; uneven oven heat D. Too much sugar oven too hot E. Too much leavening; too much shortening

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Enhance your skills in baking by performing the following activity.

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Suggested projects: Let us try

Form a group of five. Divide the work among yourselves as you follow the recipe given below. After the activity, accomplish the Scoring Rubrics checklist provided below.

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Activity 3.1.2

Cake Butter

Ingredients  3 ½ cups cake flour  1 ½ tablespoon baking powder  ¾ cup butter or margarine

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     

1 ¼ cups sugar ½ tsp salt 4 eggs ¾ cup evaporated milk ½ cup water 1 ½ tsp vanilla

Baking temperature: 350 Fahrenheit Baking time: 45 minutes to 1 hour

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Procedure 1. Sift together flour and baking powder. Set aside 2. Cream butter and sugar. Blend eggs one at a time, until sugar is dissolve 3. In another bowl, combine milk, water and vanilla 4. Add the flour mixture and the milk mixture, starting and ending with flour. Pour into prepared pan

Characteristics

Excellent (5)

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Standard Score Sheet Butter Cake

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Find out how well you performed by accomplishing the Scoring Rubric honestly and sincerely. Remember it is our learning that is at stake.

Very Good (4)

Good (3)

Fair (2)

Poor (1)

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Outer 1. Shape: Sponge cake-uniform; free from cracks; Chiffon cake-slightly rounded top 2. Size: Very lightweight in proportion size 3. Color: Chiffon cake-uniform golden brown; Sponge cake-light brown 4. Crust: tender, free from spots or moist, shiny appearance (sponge); cracked on surface (chiffon) Inside 1. Color: Uniform; characteristics of a kind of cake 2. Grain: Small uniform, thin walled cells; no large air spaces, or compact layer; springly crumb 3. Texture: tender; velvety moist; light; not compact or soggy 4. Flavor: Pleasing, delicate; uniform SCORE: Comments:

158

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Enhance your skills in baking by preparing a cake roll or Swiss roll using the recipe below.

Activity 3.1.3

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¾ cup cake flour ½ tsp baking powder ¼ tsp salt 4 egg yolks ¼ cup sugar 4 egg whites ¼ cup sugar 1 tsp vanilla 3 Tbsp water 1 tsp lemon extract

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Ingredients          

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Cake Roll (Swiss roll)

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Butter cream filling and frosting  1 cup butter  ¾ cup confectioner’s sugar  ½ cup evap milk  ½ tsp lemon extract Procedure: 1. Prepare all ingredients. 2. Mix all dry ingredients in a bowl (flour, baking powder, ¼ cup sugar and salt aside. 3. Beat egg yolks. Add dry ingredients gradually alternately with water until all dry ingredients were added. 4. Add Vanilla and lemon extract. Set aside 5. In a separate bowl, beat egg whites until stiff. Add the remaining ¼ cup sugar. Beat until sugar dissolve.

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Procedure for Butter Icing 1. Beat butter until soft and creamy. 2. Alternately add powder sugar and milk. 3. Add lemon extract.

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6. Cut and fold the flour mixture with the egg white mixture. 7. Pour in rectangular pan line with wax paper. 8. Bake at 300° F at 10 -15 minutes. 9. If done, sprinkle with confectioner’s sugar and invert. 10. Roll loosely with the help of wax paper or cheese cloth. Allow to cool. 11. Prepare filling/frosting 12. Unroll and fill in with filling. 13. Roll again and place in a half roll pan. 14. Cover and decorate with icing. 15. Place in a half roll box.

Standard Score Sheet for Cake Roll

Excellent (5)

Very Good (4)

Good (3)

Fair (2)

Poor (1)

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Characteristics

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Find out how well you performed by accomplishing the Scoring Rubric honestly and sincerely. Remember it is our learning that is at stake.

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Outer 1. Shape: Sponge cake-uniform; free from cracks; Chiffon cake-slightly rounded top 2. Size: Very lightweight in proportion size 3. Color: Chiffon cake-uniform golden brown; Sponge cake-light brown 4. Crust: tender, free from spots or moist, shiny appearance (sponge); cracked on surface (chiffon) Inside 1. Color: Uniform; characteristics of a kind of cake 2. Grain: Small uniform, thin walled cells; no large air spaces, or compact layer; springly crumb 3. Texture: tender; velvety moist; light; not compact or soggy 4. Flavor: Pleasing, delicate; uniform SCORE: Comments:

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Enhance your skills in baking a cake. Perform the activity below by preparing a chiffon cake. Activity 3.1.4

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1 ½ cup cake flour ½ cup sugar 1Tbsp baking powder ½ tsp salt 5 egg yolks 6 Tbsp coil 6 -7 Tbsp water 1 tsp lemon/ orange/pineapple extract 1 tsp vanilla 5 egg whites ½ cup sugar ½ tsp cream of tartar

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           

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Ingredients

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Chiffon Cake

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Procedure 1. Mix all dry ingredients in a bowl (flour, ½ c sugar, bp, salt). 2. Make a well at the center of dry ingredients. 3. Pour in all the liquid ingredients (Egg yolks, water, oil, vanilla, extract). 4. Blend / mix thoroughly dry and liquid ingredients. 5. Set aside. 6. On a separate bowl, beat egg whites and cream of tartar until stiff. Add ½ c sugars gradually while beating. Beat until sugar is dissolve. 7. Cut and fold the flour mixture and the egg white mixture until blended. 8. Pour in a prepared baking pan line with parchment paper. 9. Bake at pre-heated oven for 30-45 minutes. 10. Allow to cool. 11. Place on a cake board. 12. Cover with boiled icing.

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Boiled icing

4 egg whites 1/2 tsp cream of tartar 2 cup sugar ½ cup water 2 Tbsp syrup

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    

Boil sugar and water and syrup together over low fire to form a threadlike. Gradually add to beaten egg whites.

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Find out how well you performed by accomplishing the Scoring Rubric honestly and sincerely. Remember it is our learning that is at stake. Standard Score Sheet For Chiffon Cakes

Excellent (5)

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Characteristics

Very Good (4)

Good (3)

Fair (2)

Poor (1)

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Outer 1. Shape: Sponge cake-uniform; free from cracks; Chiffon cake-slightly rounded top 2. Size: Very lightweight in proportion size 3. Color: Chiffon cake-uniform golden brown; Sponge cake-light brown 4. Crust: tender, free from spots or moist, shiny appearance (sponge); cracked on surface (chiffon) Inside 1. Color: Uniform; characteristics of a kind of cake 2. Grain: Small uniform, thin walled cells; no large air spaces, or compact layer; springly crumb 3. Texture: tender; velvety moist; light; not compact or soggy 4. Flavor: Pleasing, delicate; uniform SCORE: Comments:

162

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Enhance your skills in baking a cake. Perform the activity below by preparing a chocolate cake. Activity 3.1.5

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Ingredients • ¾ cup all-purpose flour • 1 ¾ cup brown sugar • ¼ cup cocoa powder • 1 ½ tsp baking soda • 1 tsp salt

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Chocolate Cake

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Procedure: 1. Combine together and make a well at the center and place the liquid ingredients. 2. Blend thoroughly. 3. Pour in a prepared round pan 7” or 8” diameter. 4. Bake at 300 °F for 25-30 min.

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Liquid Ingredients  1 cup buttermilk (1 tbsp. white vinegar + 1 cup fresh milk)  ½ cup oil  3 large eggs or 4 medium eggs  1 cup brewed coffee (or black coffee) Last to incorporate

Icing   

1 cup all-purpose cream ½ cup semisweet chocolate chips 1 tsp instant coffee

Boil all-purpose cream and chocolate until chocolate melt. Add instant coffee.

163

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Find out how well you performed by accomplishing the Scoring Rubric honestly and sincerely. Remember it is our learning that is at stake.

Standard Score Sheet for Chocolate Cake Good (3)

Fair (2)

Poor (1)

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D

C O

Outer 1. Shape: Sponge cake-uniform; free from cracks; Chiffon cake-slightly rounded top 2. Size: Very lightweight in proportion size 3. Color: Chiffon cake-uniform golden brown; Sponge cake-light brown 4. Crust: tender, free from spots or moist, shiny appearance (sponge); cracked on surface (chiffon) Inside 1. Color: Uniform; characteristics of a kind of cake 2. Grain: Small uniform, thin walled cells; no large air spaces, or compact layer; springly crumb 3. Texture: tender; velvety moist; light; not compact or soggy 4. Flavor: Pleasing, delicate; uniform SCORE: Comments:

Very Good (4)

PY

Excellent (5)

Characteristics

164

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LO2. Prepare and used fillings  

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

Prepare and select fillings in accordance with required consistency and appropriate flavors. Fill and assemble slice or layer sponges and cakes according to standard recipe specifications, enterprise practice and customer preferences. Select coatings and sidings according to the product characteristics and required recipe specification.

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What do you need to know?

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Read Lesson Information closely then find out how much you can remember. Find out how much you have learned by doing Self-check 3.2.1.

EP E

Lesson Information

Types of fillings, coatings and sidings for cakes and its application There are many cakes. Cakes with fillings always seem to add a little extra to the treat. While there is a whole range of cake-fillings recipes to choose from is important that the type of filling you use is stable enough.

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Types of Filling

There are many cake filling types that can be used. There are some points that should be taken into consideration when choosing a filling for a cake. Some of these points are listed below.  



Consider the flavor of the cake and be sure that the filling will complement the cake's flavor. Take into account the storage of the cake. Do not select a filling that requires refrigeration when it will not be possible to refrigerate the cake because of its size. If the cake will be exposed to warm temperatures, do not choose a filling that will melt.

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

If the cake has to be made a day or so ahead of when it will be eaten, be sure the filling will hold up for that period of time..

The amount of filling will vary depending on the type of filling, the type of cake, number of layers, and personal preference.

Custard

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Custard filling is a smooth, creamy type filling similar to pudding. The custard is a cooked filling containing cornstarch, flour, and egg yolks. Any filling that contains cornstarch or flour must be brought to a boil slowly, to prevent scorching and then boiled for at least a minute to thicken to its fullest. If it is not boiled long enough, it may thin out when it cools. It can be flavored with many different ingredients but the most common are vanilla, lemon, and chocolate. A custard type filling should not be frozen.

There are many fruits that can be cooked into a filling for cakes that will provide the cake with an extra special flavor. Some of the common fruits used are strawberries, blueberries, raspberries, peaches, apricots, and rhubarb. When using fruit fillings, a piping of frosting is applied on top of the layer around the outer edge of the cake to act as a dam to hold the filling in between the layers. Fresh fruit can also be added between the layers but this type of cake should only be assembled within a few hours of eating it. The fruit continues to ripen even when refrigerated and its juices will begin to soak into the cake. If the cake has a cooked fruit filling that does not contain eggs, it can be stored at room temperature for up to 2 days. Refrigerate for longer storage.

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Fruit

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Frosting

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Many times the same frosting used to frost the cakes is used for the filling between layers. This is a great way to add flavor and moistness to the cake. Some of the common frosting types that are also used as fillings are butter cream, boiled, cream cheese, whipped cream, and ganache. Cakes with frosting fillings should be stored according to the type of frosting being used

Jelly

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Jelly, jam, or preserved can be used to add an easy fruit flavored filling to a cake. You can add flavor to the cake without any additional preparation. When using jelly filling on a layer cake, use a piping of frosting around the edge of the layer to keep the jelly, jam, or preserves confined and then select your favorite flavor and spread it on the layer inside the piped frosting. Cakes with this type of filling can be stored at room temperature for up to 4 days as long as the frosting can be stored at room temperature. The filling can be refrigerated if the frosting on the cake calls for it.

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Whipped Cream

A filling using whipped cream provides a light fluffy filling with a delicate flavor. Whipped creams are sometimes stabilized by adding gelatine to make them hold up better. A cake with whipped cream filling should be refrigerated and served the same day that it is made.

Glazes and Syrups Glazes and syrups can also be used as fillings but will not provide for a filling with any thickness. They do provide extra flavor and help seal in the moisture of the cake. The cake can be stored at room temperature when the filling is a glaze or syrup unless the cake or frosting requires refrigeration.

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How much did you learn? Self-Check 3.2.1

Identify what is being described by the sentences below. Write the answer on your answer sheet.

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1. An icing made of butter and/or shortening blended with confectioner’s sugar or sugar syrup, other ingredients may also be added. 2. Shiny coating such as syrup, applied to a food; to make a food shiny or glossy by coating it with a glaze or by browning it under a broiled or in a hot oven. 3. Rich cream made of chocolate and heavy cream. 4. Edible mixture used to fill pastries, sandwiches, or cakes. 5. Provides a light fluffy filling with a delicate flavour.

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Read Lesson Information closely then find out how much you can remember. Find out how much you have learned by doing Self-check 3.2.2. Lesson Information

Assembling slice or layer cakes

Steps in assembling simple layer cakes

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1. Prepare and assemble all tools and equipment.  Cake  Spatula  Filling  Bread knife  Toothpick  Turn table  Pastry brush 2. Prepare all ingredients and note the proper temperature. Cool cake layers completely before assembling and icing. Icings and fillings should be spread out and at the correct temperature.

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3. Trim cake layers, if necessary. Remove any ragged edges. Slightly rounded tops are easily covered by icing, but excessively large bumps may have to be cut off. 4. Brush all crumbs from cakes. Loose crumbs make icing difficult. 5. Place the bottom layer upside down (to give a flat surface for the filling) on a cardboard cake circle of the same diameter. Place the cake at the center of a cake turn table. If a cake circle or turntable is not available, place the cake on a serving plate; slip sheets of wax paper or parchment under the edges of the cake to keep the plate clean.

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6. Spread filling on the bottom layer, out to the edges. If the filling is different from the outside frosting, be careful not to spread the filling over the edges. One way to avoid spilling the filling over the edge is to pipe a row of the icing used for the cake sides around the edge of the cake layer to form a barrier to hold the filling inside. Use the proper amount of filling. If applied too heavily, filling will ooze out when top layer is put in place. 7. Place the top layer on the bottom layer, right side up.

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8. Ice the cake .If a thin or light icing is used, pour or spread the icing onto the center of the cake. Then spread it to the edges and down the sides with a spatula. If a heavy icing is used, it may be necessary to spread the sides first, then place a good quantity of icing at the center of the top and push it to the edges with the spatula.

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Filling Cake Layers

For a classic round or rectangular cake, you may want to put two levelled cakes together, joined with your favorite filling. This adds height and drama to your design. It's easy to do!

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Step 1

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Fill a decorating bag with medium consistency icing and use tip 12 or use the coupler without adding a tip. Start with the bottom layer, leveled side up. Create a dam or circle of icing just inside the edge of the cake. This will prevent any filling from seeping out when the next layer is added.

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Step 2

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Fill the center with icing, fruit filling or pudding.

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Step 3

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Place the next layer on top, making sure it is level. The weight of the layer will cause the circle of icing to expand. Place the top layer, leveled side down, so the top of the cake is perfectly smooth and level.

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How much did you learn?

Self-Check 3.2.2

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Arrange the steps in the proper sequence of assembling a layer cake. Write the correct answer on your answer sheet. 1. Place the bottom layer upside down on a cardboard cake circle of the same diameter. 2. Have all ingredients prepared and at the proper temperature. 3. Assemble all tools and equipment and have them ready. 4. Trim cake layers, if necessary. 5. Brush all crumbs from cakes. 6. Spread filling on the bottom layer, out to the edges. 7. Place the top layer on the bottom layer, right side up 8. Ice the cake.

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Enhance your skills in applying filling for layer cake. Perform the activity below

Activity 3.2.1

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Prepare a boiled icing using the given recipe on layered cake. Practice and enhance your skill on applying filling in a layer cake following the steps on a round Styrofoam. Try as many times as you can until you perfect the task.

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LO 3. Decorate Cakes

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Decorate sponges and cakes suited to the product and occasion and in accordance with standard recipes and enterprise practices. Use suitable icings and decorations according to standard recipes and/or enterprise standards and customers preferences.

What do you need to know?

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Icing and Frosting

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Meaning of Icing

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Read Lesson Information very well then find out how much you can remember . Find out how much you have learned by doing Self-Check 3.3.1.

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Icing is a sweet coating made of sugar, butter, water, and egg whites or milk; It is often flavored and cooked and used to cover or decorate baked goods, such as cakes or cookies. Different Types of Icing

Here are the most popular kinds of cake icing that you can use to finish your cakes.

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1. Butter Cream Butter cream is made of sifted powdered sugar, milk and superior butter. The quality of butter used will reflect on the appearance, consistency and taste of your butter cream frosting. Children love this type of frosting and are one of the most common types used in cake decorating and the secret is whipping up the butter at the right temperature. Also, since this type of cake icing melts easily in hot weather, the finished cake must be chilled prior to serving to prevent the butter cream frosting from losing its stiffness.

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2. Whipped Cream This type of cake icing is achieved using cold heavy whipping cream and sugar. Some would advise you to use powdered sugar but ordinary granulated sugar would work just as well. You can also add your preferred extract or flavoring to match your cake's flavor. This is a favorite among those who love a light and easy-to-make frosting on their cake.

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3. Royal Icing This type of cake icing dries into a hard outer shell. It is also one of the easiest to dye with edible colorings. There are two ways to make this type of frosting: using egg whites (like a meringue icing) and powdered sugar or by using meringue powder in place of egg whites. This type of icing is also used to "flood" or color sugar cookies by adding a bit more water to make it pourable. The baker then uses different cake decorating tools to draw features on plain biscuits or cookies.

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4. Cream Cheese Frosting Cream cheese frosting is made with part butter cream frosting and a good quality cream cheese. This type of frosting is usually perfect for carrot cakes, red velvet cakes and as a filling for doughnuts and cupcakes because of its consistency. It is a bit heavier to spread than most types of cake icing. Some would even put cream cheese frosting on their bread as a standalone spread! 5. Meringue The basic ingredients for this frosting are egg whites, cold water and granulated sugar and are one of the most common types of cake icing. It is light and fluffy because air is introduced into the egg mixture to create a stiff consistency.

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6. Fondant This is a popular heavy frosting among celebration cakes because it is easy to sculpt and work out. Basic fondant ingredients include gelatin, glycerine, water, icing or castor sugar (lighter than powdered sugar) and shortening. Fondant is made by melting marshmallows (or heating the gelatin mixture) and adding the rest of the ingredients until you achieve the right consistency, which ideally, should stretch but should not tear easily. This cake icing is quite heavy and sculpting it to various shapes is possible with the use of carving and decorating tools.

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7. Chocolate Ganache Chocolate ganache and glazing are probably the easiest cake icings to make. Watch my video tutorial how to prepare chocolate ganache.

How much did you learn?

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Self-Check 3.3.1

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Identify the type of icing being described by the sentences below. Write the correct answer on your answer sheet.

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1. The easiest cake icing to make 2. Frosting is part butter and good quality cheese 3. Type of cake icing that dries into a hard outer shell. It is also one of the easiest to dye with edible colorings. 4. Made of sifted powdered sugar, milk and superior butter 5. This type of cake icing is achieved using cold heavy whipping cream and sugar.

Lesson Information

Steps and Procedures in Icing a Cake You will need:

Cake cardboard Cake boards come in all different sizes. Use a board that is 1-inch larger than the cake pan. If you don’t have cake boards, a kitchen plate would be just fine. Turntable It is used to move cake easily in making frosting and decorating. Cake decorating knife or Icing spatula These are round tipped blunt knives that are essential for moving icing around and smoothing edges. They come in bent and flat. I almost exclusively use a flat, but the bent come in handy for smoothing the top of cakes.

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Procedure in icing a cake

1. Start by taping a doily to your cake board, or kitchen plate. Place on the revolving cake stand. .

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2. Center cake on top of the cake

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board or kitchen plate.

3. Dollop about 3/4 cup of frosting into

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the center of the cake round.

4. Pour about 1/2 cup to 3/4 cup of

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butterscotch filling into the center of the iced layer. Using the back of a spoon, not your icing spatula, spread the filling until it reaches the icing barrier that you have created.

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5. Set aside the butterscotch topped

6. Return the butterscotch layer to the

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cake stand and carefully place the second layer, frosting side down, on top of the butterscotch filling.

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layer for a moment. Place the second layer of cake on a piece of waxed paper on the revolving cake stand, top side up. Trim the cake with a serrated knife to even out the cake round just as you did with the first layer.

7. Make sure that the top of the cake is

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fairly even. Gently push the cake down a bit if one side is higher than the other. Place a cup of frosting onto the center of the cake. Using the icing spatula spread the frosting out towards the edges of the cake. Smooth the center letting frosting accumulate at the edges of the top of the cake if you find you have extra. The extra frosting at the edge of the cake can be used to frost the sides of the cake.

8. Run the icing spatula under warm running water. Cleaning the knife with warm water will help smooth the icing more easily.

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9. Once the sides have been frosted and smoothed, clean spatula once again.

the

icing

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Now your cake is ready for decoration. You can cover the cake with fondant and go nuts.

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Enhance your skills in applying icing on cake. Perform the activity below. Activity 3.3.1

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Prepare a boiled icing using the given recipe above. Using a round Styrofoam, practice and enhance your skill on icing a cake following the given steps above. Try as many times as you can until you perfect the task.

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Find out how well you performed by accomplishing the Scoring Rubric honestly and sincerely. Remember it is our learning that is at stake.

PERFORMANCE LEVELS

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4 - Can perform this skill without supervision and with initiative and adaptability to problem situations 3 - Can perform the skill satisfactorily without assistance or supervision 2 - Can perform the skill satisfactorily but requires some assistance and/or supervision 1 - Can perform parts of the skill satisfactorily, but requires considerable assistance and/or supervision

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PERFORMANCE CHECKLIST

1

2

3

4

Start by taping a doily to your cake board, or kitchen plate. Place on the revolving cake stand. Center cake on top of the cake board or kitchen plate. Dollop about 3/4 cup of frosting into the center of the cake round Pour about 1/2 cup to 3/4 cup of butterscotch filling into the center of the iced layer. Set aside the butterscotch topped layer for a moment.

Make sure that the top of the cake is fairly even.

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Return the butterscotch layer to the cake stand and carefully place the second layer, frosting side down, on top of the butterscotch filling.

LO 4. Present cakes

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Present cakes in accordance with customer’s expectations and established standards and procedures. Select and use equipment in accordance with service requirements. Maintain product freshness, appearances and eating qualities in accordance with the established standards and procedures. Marked cakes or cut portion-controlled to minimize wastage and in accordance with enterprise specifications and customer preferences.

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Run the icing spatula under warm running water. Cleaning the knife with warm water will help smooth the icing more easily. Once the sides have been frosted and smoothed, clean the icing spatula once again.

Read Lesson Information closely then find out how much you can remember. Find out how much you have learned by doing Self-check 4.1.

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Lesson Information PRESENTING AND PLATING CAKES Tips on how to plate and present cakes It is important to learn how to plate cakes properly. Pastry chefs in restaurants spend a lot of their time to plate desserts so that they look as good as they taste.

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1. Be creative with color. A splash of color can bring your desserts to life. A dark chocolate cake can go from a brown lump to an artful concoction when garnished with vibrant berries; a lemon tart goes from a fairly monotone palette to lively and lovely when presented with the contrast of a violet flower and marbled raspberry coulis.

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2. Combine textures. Adding different textures to the plate adds excitement to the visual appeal of cake. Different textures excite the senses, giving an anticipatory sense of the taste pleasures to come.

3. Compose your plate There are many ways to compose a plate. Consider the plate as if it were a blank canvas or as if you were composing the frame for photograph. What would fill the space in an interesting way?

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4. Consider the vessel. It may seem like common sense, but consider the experience of eating the dessert when you choose the type of plate.

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5. Contrast temperatures. There’s nothing like pairing a slice of perfectly prepared cake with a cool slice of ice cream. Combining temperatures can be a beautiful thing, but your plating does require some consideration. Do not put your dessert on a hot plate. A slightly chilled plate may be helpful when plating cold desserts, whereas room temperature will do just fine for most cakes or pies.

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6. Let it be dramatic. Have a little fun with your cake. Employ tricks to add some magic to the presentation .

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7. Don’t make it too tall or wobbly. A slice of layer cake looks fantastic standing up on a plate. But if it’s too tall, there’s a strong chance of it toppling over even on a short journey to where it is being served. 8. Garnish with care. Keep in mind how the garnish will function on the finished plate.

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9. Be consistent. When plating cakes, be consistent in your design and in serving size. It can be confusing to see different presentation on each plate, and nobody likes looking over to the plate across the table and seeing a serving double the size.

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Enhance your skills in presenting and plating a cake. Perform the activity below. Activity 3.4.1

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Collect pictures or videos showing different styles of plating and presenting a dessert. Note down the characteristics/styles that attracts you most and apply it on your own presentation. Your output will be rated using the Scoring Rubric below: SCORE

CRITERIA

Done creatively and neatly showing much relevance to the given topic.

4

Done creatively and neatly enough with relevance to the given topic.

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5

3

Done creatively and neat enough but no relevance to the given topic.

2

Done simply and neat enough but not so relevant to the given topic.

1

Done poorly with erasures and irrelevant to the given topic.

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Lesson Information

Keeping Cakes Fresh and Flavorful To keep cakes at the peak of their flavor and quality

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Store when completely cooled. Cakes with frostings or fillings containing dairy products should be refrigerated. Store under cake cover or large bowl. If a cake has a fluffy cooked frosting, insert a knife handle under an edge of the cake cover so it isn’t airtight. The frosting can be totally absorbed by the cake when stored in an airtight container.

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Freeze unfrosted cakes. For unfrosted butter cakes, cool completely, wrap in heavy-duty foil and freeze. Foam cakes may be frozen in the pan to prevent crushing. Cover tightly and freeze. Unfrosted cakes may be stored in the freezer up to 6 months.

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Freeze cakes with buttercream frosting. Frosted cakes can be frozen in a tightly covered plastic container. Or, place cake in freezer until frosting is frozen. Then wrap tightly in plastic wrap or foil and freeze up to 3 months. Cooked, boiled or fruit frostings and fillings don’t freeze as well. Place layer cakes in a box or cake container to prevent crushing, then wrap the box in foil or plastic wrap before freezing. Foam cakes may be filled or frosted with whipped cream or whipped topping before freezing. Frosted cakes may be stored in the freezer up to 3 months.

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Thaw cakes at room temperature. Thaw unfrosted cakes covered and frosted cakes loosely covered for 2 to 3 hours at room temperature.

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LO 5. Store Cakes  

Store cakes in accordance with establishment’s standards and procedures. Identify storage methods in accordance with product specifications and established standards and procedures.

Lesson Information Storing Your Cake

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Read Lesson Information closely then find out how much you can remember. Find out how much you have learned by doing Self-check 5.1.

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Factors which can affect the appearance of your decorated cake: • Sunlight and florescent lighting – will alter icing colors. Keep your cake stored in a covered box and out of direct sunlight and florescent lighting. • Humidity – can soften royal icing and gum paste decorations. If you live in a climate with high humidity, prepare your royal icing using only pure cane confectioner’s sugar (not beet sugar or dextrose), add less liquid and add 1 more teaspoon Meringue Powder to the recipe. • Heat – can melt icing and cause decorations to droop. Keep your decorated cake as cool as possible and stabilize butter cream icing by adding 2 teaspoons Meringue Powder per recipe.

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Note: Cakes with thoroughly-dried royal icing decorations should be stored according to the type of icing they are covered with. However, if royal icing decorations are to be put on a cake that will be frozen, it is recommended that icing decorations be placed on the cakes after thawing, so that colored decorations won't bleed from condensation or become soft.

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Cake Storage Plain Butter Cakes, Single or Multiple Layered Cakes, Cake from a Mix Storage: Room Temperature

Storage Note:

Angel Food Cake

Storage Note:

Storage: Room Temperature

Be sure to cover tightly but do not refrigerate. If you do not have a cake keeper, cover the cake with a large inverted bowl or store in a large airtight container. Store at room temperature for approximately 5 days. Freeze for longer storage, up to 2 months.

Chiffon Cake

Storage Note:

Storage: Room Temperature

Be sure to cover tightly but do not refrigerate. If you do not have a cake keeper, cover the cake with a large inverted bowl or store in a large airtight container. Store at room temperature for approximately 5 days. Freeze for longer storage, up to 2 months.

Pound Cake Storage: Room Temperature

Storage Note: Be sure to cover tightly but do not refrigerate. Wrap airtight in plastic wrap or in foil unless the recipe indicates differently. Store at room temperature for approximately 5 days. Freeze for longer storage, up to 3 months.

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Be sure to cover tightly but do not refrigerate. If you do not have a cake keeper, cover the cake with a large inverted bowl, cover it with foil, or store in a large airtight container. Store at room temperature for approximately 5 days. Freeze for longer storage, up to 3 months.

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Sponge Cake Storage: Room Temperature

Storage Note: Be sure to cover tightly but do not refrigerate. If you do not have a cake keeper, cover the cake with a large inverted bowl or store in a large airtight container. Store at room temperature for approximately 1 week. Freeze for longer storage, up to 2 months.

Note: The information above pertains to cakes that are unfrosted and without any type of filling. Avoid storing a cake in the refrigerator whenever possible because refrigeration causes the cake to dry out faster and can affect its flavor. When adding frosting or a filling, the cake may require refrigeration if they contain perishable ingredients, such as fresh fruit, whipped cream, meringue type topping, eggs, or custard.

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Frosting / Topping Storage Boiled Icing Storage: Room Temperature

Storage Note: Be sure to cover tightly but do not refrigerate. If it is not stored airtight, it will begin to set. Once a cake has been frosted with boiled icing it can be stored at room temperature. Freezing is not recommended.

Buttercream Frosting

Storage Note: Buttercream can be stored, refrigerated, in an airtight container for up to 2 weeks before using. Remove it from the refrigerator at least an hour before using so it will warm to room temperature. It can also be frozen for extended storage. A decorated cake with buttercream frosting can be stored at room temperature for up to 3 days. If you want to refrigerate a decorated cake, place it in the refrigerator unwrapped until the frosting hardens slightly. It can then be loosely covered with plastic. Buttercream frosting can be frozen.

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Storage Note: Cream cheese frosting can be stored in the refrigerator for up to 2 weeks before using. Cakes frosted with cream cheese frosting must be stored in the refrigerator. The frosting will firm up when chilled but will soften quickly when it sits at room temperature. Cream cheese frosting can be frozen.

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Cream Cheese Frosting Storage: Refrigerated

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Storage: Room Temperature

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Dusting Storage: Room Temperature

Storage Note: Many dusting ingredients are shelf stable items that should be stored accordingly. When applied to the cake, storage time should be followed as to what is appropriate for the type of cake. When using powdered sugar for dusting, it is a good idea to wait to dust the cake just before serving because the cake can absorb the sugar, especially if it is a moist cake.

Fondant Storage: Room Temperature

Storage Note: Unused fondant can be stored in an airtight container for up to 2 months at room temperature in a cool, dry area. Do not refrigerate or freeze. Store cakes decorated with fondant for up to 3 days at room temperature.

Fresh Fruit Topping Storage: Refrigerated

Storage Note: Fresh fruit can also be added as a topping to the cake. A cake with fresh fruit topping should only be assembled within a few hours of eating it. The fruit continues to ripen even when refrigerated and its juices will begin to soak into the cake. If the cake has a cooked fruit topping that 185

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does not contain eggs, it can be stored at room temperature for up to 2 days. Refrigerate for longer storage. If the cake is going to be frozen, it is best to wait until the cake is thawed and then add the fresh fruit topping just before it is going to be served. Storage Note: Ganache can be stored at room temperature for up to 2 days before using. If storing, be sure to cover the entire surface of the ganache. Cover with plastic wrap. Press it down so that it is covering the entire surface completely. The ganache will need to be warmed again before using. A cake covered with ganache should be stored at room temperature. If it is exposed to warm temperatures, it will begin to soften. A cake topped with ganache can be frozen but it may lose some of its sheen when thawed.

Glaze and Syrup Storage: Room Temperature

Storage Note: If a glaze will set at room temperature for a while before being used, it should be kept loosely covered and if it begins to thicken set it in a pan of warm water to help loosen. A glaze can be frozen but its sheen will not be the same and it will need to be reheated. A cake with a glaze or syrup coating should not have to be refrigerated unless the cake has a filling that requires refrigeration. Allow the glaze to cool and harden completely before covering the cake for storing.

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Storage Note: Unused paste can be stored in an airtight container, not refrigerated, for up to 2 months but be sure the container is closed tight so it does not harden. Do not freeze. Decorated cake can be stored at room temperature for up to 3 days. The gum paste will hold up fairly well on warm days but extreme heat will start to soften the paste.

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Gum Paste - Sugar Paste Storage: Room Temperature

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Ganache Storage: Room Temperature

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Meringue-Style Frosting Storage: Refrigerated

Royal Icing Storage: Room Temperature

Storage Note: It does not store well as it deflates easily. It is recommended to prepare close to when it is to be used. If storing, it needs to be refrigerated. Storage Note: Royal icing has a tendency to dry fairly quickly so it is important to take precautions while using it so it does not dry out before you are finished. It can be stored up to 3 days at room temperature. Be sure to cover the bowl with a damp cloth and then plastic to prevent it from drying out.

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The icing may separate slightly but a good stirring will bring it back to a smooth texture. The royal icing on a cake does not require refrigeration. If the cake needs to be covered, the royal icing will be hard so you do not have to worry about disrupting the decorations.

Filling Storage Storage Note:

Storage: Refrigerated

The custard filling can be stored in the refrigerator for up to 3 days but is best when used the day it is made. A custard type filling should not be frozen.

Fresh Fruit Filling Storage: Refrigerated

Storage Note: Fresh fruit can also be added in between the layers of the cake but this type of cake should only be assembled within a few hours of eating it. The fruit continues to ripen even when refrigerated and its juices will begin to soak into the cake. If the cake has a cooked fruit filling that does not contain eggs, it can be stored at room temperature for up to 2 days. Refrigerate for longer storage. It is recommended to not freeze a cake with a fresh fruit filling because the fruit may become watering when thawed.

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Storage Note: Cakes with frosting fillings should be stored according to the type of frosting being used.

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Frosting Storage: Room Temperature / Refrigerated

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Custard Filling

Storage Note:

Storage: Room Temperature

Cakes with this type of filling can be stored at room temperature for up to 4 days as long as the frosting can be stored at room temperature; after 4 days the jelly will have a tendency to start to mould. The filling can be refrigerated if the frosting on the cake calls for it.

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Jelly Fillings

Whipped Cream Storage: Refrigerated

Storage Note: A cake with whipped cream filling should be refrigerated and served the same day that it is made.

Glazes and Syrups

Storage Note:

Storage: Room Temperature

The cake can be stored at room temperature when the filling is a glaze or syrup unless the cake or frosting requires refrigeration.

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How to Wrap, Store, and Keep Cake Fresh Unfrosted and Un-Cut Cake- Wrap these tightly in plastic, top, sides, and bottoms, so the plastic is touching the sides of the cake (that is to say, don't just drape the plastic over the top). Second to this, go for a plastic bag with a "zip-lock" type seal. Store these wrapped cakes on the counter at room temperature, and they will keep for about a week before starting to stale. Oil-based cakes tend to keep a day or two longer than butter-based ones. To keep cakes for longer than a week, try freezing them.

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• Frosted and Un-Cut Cake–Frosting acts as plastic wrapper where cakes are protected from air moisture. Frosted cake can be kept at room temperature for 4-5 days. It should be covered with a cake keeper or an overturned bowl to protect it from dust, pet hair, and other things in the air.

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• Cut Cake, Frosted or Unfrosted–When you cut a cake, moisture begins to escape and cause the cake stale more quickly. To avoid moisture loss, cover the sliced edges with more frosting or press a piece of plastic wrap directly unto the sliced side and make sure it sticks. Cut cake keeps for a little less time, about 3-4 days.

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• When to Refrigerate Cakes - Cakes frosted and unfrosted, cut and un-cut, are perfectly fine at room temperature for several days. Refrigeration is only necessary if your apartment gets very hot during the day (As Parks says, "High moisture + high sugar + high temp = bacteria feeding frenzy") or if you're making a cake that won't be served for more than three days, like when baking cake ahead for a party or special occasion.

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To refrigerate, wrap unfrosted cakes in plastic to protect it from absorbing any weird fridge smells and to protect it from drying out, and then unwrap it to warm up on the counter before serving. For frosted cakes, chill the cake uncovered for fifteen minutes to harden the icing, and then wrap it in plastic wrap.

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How much did you learn?

Self-Check 3.5.1

Complete the table below. List down the items that need to be refrigerated and those that can be kept in room temperature. Choose the answer from the choices given below. Write your answer on your answer sheet.

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Keep at room temperature

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Needs to be refrigerated

Whipped Cream Jelly Fillings Gum Paste - Sugar Paste

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Glazes and Syrups Royal Icing Fresh Fruit Filling Custard Filling

Activity 3.5.1

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Your father Sherwin will be celebrating his 50thbirthday. You will bake a special cake for him using chosen flavor of your choice. Applying what you have learned in your baking class. Consider this cake your very own recipe and your very own design. You will also think a name for your cake. Your mother Annie who is an expert in baking will be observing you all along to know if you are using the right tools and are doing the right procedures. The rubric below will be the guide in rating your performance and product.

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Standard Score Sheet for Cake Good (3)

Fair (2)

Poor (1)

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Outer 1. Shape: Sponge cake-uniform; free from cracks; Chiffon cake-slightly rounded top 2. Size: Very lightweight in proportion size 3. Color: Chiffon cake-uniform golden brown; Sponge cake-light brown 4. Crust: tender, free from spots or moist, shiny appearance (sponge); cracked on surface (chiffon) Inside 1. Color: Uniform; characteristics of a kind of cake 2. Grain: Small uniform, thin walled cells; no large air spaces, or compact layer; springly crumb 3. Texture: tender; velvety moist; light; not compact or soggy 4. Flavor: Pleasing, delicate; uniform SCORE: Comments:

Very Good (4)

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Excellent (5)

Characteristics

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How much have you learned?

Post-assessment Read and analyze the statements carefully. Choose the best answer and write the letter in your answer sheet.

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1. What basic ingredient in baking helps in attaining baked products tenderness? A. leavening B. liquid C. shortening D. sugar 2. Which refers to heating the oven to attain the required baking temperature before baking? A. baking B. broiling C. pre-heating D. proofing

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3. What type of cake contains a high percentage of fat or shortening? A. butter type cake B. chiffon C. foam type cake D. unshortened cake

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4. Which is a combination of shortened cake and foam type cake? A. butter type cake B. chiffon C. foam type cake D. unshortened cake 5. Which is also known as unshortened cake which contains less than 5% fats? A. butter type cake B. chiffon C. foam type cake D. shortened cake

6. Which is a coating that makes food shiny or glossy? A. custard B. ganache C. glaze D. syrup

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7. It is an icing, made of butter and/or shortening and blended with confectioner’s sugar or sugar syrup. A. butter cream B. custard C. ganache D. syrup 8. It is a rich cream mixture made out of chocolate and heavy cream. A. butter cream B. custard C. ganache D. syrup

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9. What edible mixture is used to fill pastries, sandwiches, or cakes? A. butter cream B. custard C. ganache D. syrup

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10. What type of icing is made out of boiled sugar syrup that is agitated so that it would crystallize into a mass of extremely small white crystals? A. butter cream B. custard C. filling D. fondant

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11. Custard filling can be stored in the refrigerator for up to how many days? A. 3 days B. 4 days C. 5 days D. 6 days

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12. It refers to dry-heat cooking that is usually done in an oven. A. baking B. broiling C. grilling D. stewing

13. Which is fine white flour made from soft wheat which contains 7-9% protein? A. all-purpose flour B. bread flour C. cake flour D. pastry flour 14. Which is a light cake made of meringue and flour? A. angel food cake B. butter cake C. chiffon cake D. sponge cake

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15.

Which refers to getting the right number of servings from a recipe and serving the right amount? A. mark-up B. portion control C. weight D. yield

16.

Which refers to method of dividing cake into uniform pieces before serving? A. counting B. cutting C. measuring D. weighing

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17. What method of portioning is done with the use of food scale? A. counting B. cutting C. measuring D. weighing

Which is a very fine sugar which dissolves faster and is perfect for making meringue? A. caster sugar B. confectioner’s sugar C. granulated sugar D. white sugar

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19.

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18. Which is a sweet soluble organic compound that belongs to the carbohydrate group of food? A. flour B. milk C. shortening D. sugar

D

20. What granulated sugar is pulverized into powder to prevent caking? A. caster sugar B. confectioner’s sugar C. granulated sugar D. white sugar

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GENERALIZATION:

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This module gave the learner’s the opportunity to develop their skills in preparing, decorating and presenting gateau, tortes, and cakes according to the standard operating procedures and techniques. This prepares them for the next set of skills: the preparation and displaying petit fours and presenting desserts.

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Overview

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Quarter 4

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The term “petit fours” refers to confections such as miniature cookies, tartlets, and cakes that may accompany an afternoon coffee or tea or that are served after a meal. Petit fours are light, delicate, crisp, and refreshing. The common defining characteristic of petit fours is that they can be eaten in one or two bites. Petit fours, which means small ovens in French, refers to the tradition of baking small pastries in a slow oven after large pastries have been removed and oven temperature is reduced.

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Definition of Technical Terms substance having a sour or sharp flavor

Angel food cake

a type of cake made of meringue and flour

Appropriate

suitable or proper under the given circumstances

Assembling

fitting together the component parts of a certain dish or food.

Bake

to cook food in a dry heat method inside an oven.

Batter

is a semi-liquid mixture of one or more flours combined with liquids such as water, milk or eggs and is used to prepare various foods

Beating

introducing air into the mixture through mechanical agitation as in beating eggs

Blend

to combine ingredients and produce a homogenous mixture

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a sugar and egg white icing for cakes; Sugar is first cooked on the stovetop to form syrup and then the hot syrup is beaten into whipped egg whites. As the mixture is beaten it becomes smooth, fluffy, and glossy

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Boiled icing

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Acid

Italian meringue used as cake icing

Brown sugar

regular granulated sucrose containing impurities that give distinctive flavor

Cake flour

fine, white flour made from soft wheat

Caramelized petit four

also known as Petit four sec which is usually unfilled cookies; These have a signature dry, crisp texture from being baked at a lower temperature for longer periods of time.

Chemical leavener

leavening agent that releases gasses produced by chemical reaction (e.g. baking soda, baking powder, baking ammonia).

Chiffon cake

a light cake made using the chiffon method

Chiffon Method

cake mixing method involving cutting and folding

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Boiled icing

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various

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Choux pastry or pâte à choux

a light pastry dough for making cream puff and éclairs.

a dry powder from pulverized cocoa solids

Cocoa butter

white or yellowish fat found in natural chocolate

Commis

a junior chef

Confectioner’s sugar

sucrose ground in to fine powder and mixed with a little cornstarch to prevent caking

Consistency

the way in which a certain substance, typically liquid, holds together; thickness or viscosity

Creaming

rubbing butter and sugar until it becomes light and fluffy

Creaming method -

mixing method that begins with the blending of fat and sugar; used for cakes, cookies and similar items

Dark chocolate

sweetened chocolate that consist of chocolate liquor and sugar

Dust

to sprinkle the surface with flour to avoid mixture to stick on it

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Cocoa powder

quantity of material that fills or is used to fill something, or is used to coat, or is used to design the top of food

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Filling, coating, topping

continuously beat egg white to incorporate air until it becomes light and fluffy

Fondant

type of icing made of boiled sugar syrup that is agitated to crystallize into a mass of extremely small white crystals

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Foaming

Frost

to cover cakes with icing

Garnishing

to decorate or embellish something, especially food

Gateau

French word for cake

Genoise

sponge cake made by whipping whole eggs with sugar and folding in flour and sometimes, melted butter

Glaze

an overlay or cover with a smooth and shiny coating or finish

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sucrose in a fine crystalline form

Grease

to brush pan with shortening

Gum paste

type of sugar paste/pastillage made from vegetable gum

Iced petit four

iced or decorated tiny cakes covered in fondant or icing

Marzipan

a paste or confection, icing or filling made of meringue and gelatin or other stabilizers

Marzipan petit four

a paste made of almonds and sugar that is worked to a plastic consistency. Its texture allows it to be rolled out with a rolling pin like dough or modeled into shapes of fruits

Petit Four

miniature bite-size confections which comes from the French word petit which means small or little and four which means oven.

Preheat

to heat the oven prior to baking to achieve the required temperature

Product

an article or substance that is manufactured or refined for sale

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to remove sticky ingredients from the side of the mixing bowl

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Scrape

to pass the flour through a sieve to make it finer and light

Sponge

batter or dough of yeast, flour and water that is allowed to ferment and is then mixed with more flour and other ingredients to make bread dough

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Sift

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Granulated sugar

Sponge cake

unshortened cake made by whipping eggs and sugar to a foam and folding in flour

Sweet paste

A sweet doughy candy or confection

Tortes

German for various types of cakes, usually layer cakes

Turntable

pedestal with a flat, rotating top used for holding cakes while they are being decorated

Whip

to beat rapidly and continuously to aid incorporation of air as in whipping egg whites to make meringue and in cream

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How much do you know? Pre-assessment

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Take this test to determine how much you already know about preparing and displaying petit fours.

Read and analyze the statement carefully. Choose the best answer and write the letter only on your answer sheet.

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1. It refers to miniature bite-sized confections coated with icing. A. fresh petit four B. iced petit four C. marzipan D. petit four

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2. It refers to a petit four decorated/covered with fondant icing. A. fresh petit four B. iced petit four C. marzipan D. petit four 3. It is a tiny fresh fruit tartlet. A. fresh petit four B. iced petit four C. marzipan D. petit four

D

4. Which is a paste or confection, icing, or filling made of meringue and gelatin? A. fresh petit four B. iced petit four C. marzipan D. petit four

5. Which paste is made of almonds and sugar that is worked to plastic consistency? A. fresh petit four B. iced petit four C. marzipan petit four D. petit four

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6. Which petit four filling enhances flavor, adds moisture, and binds the product? A. butter B. ganache C. jams D. meringue

8. Which is a final component of plated dessert? A. crunch B. garnish C. main item D. sauce

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7. Which mixture of chocolate and cream is used as filing for iced petit four? A. butter B. ganache C. jams D. meringue

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9. What dessert component is the actual dessert itself? A. crunch B. garnish C. main item D. sauce

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D

10. Which component contributes to the moistness of the dessert? A. crunch B. garnish C. main item D. sauce

D

11. Which are added components of dessert that are essential for soft desserts like custard and ice cream? A. crunch B. garnish C. main item D. sauce 12. It refers to ensuring that the right quantity of food is prepared and served to customers. A. markup B. portion control C. standard size D. yield

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13. It is an icing made of butter and or shortening, blended with confectioner’s sugar or sugar syrup. A. butter cream B. custard C. ganache D. syrup

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14. Which is a rich cream made of chocolate and heavy cream? A. butter cream B. custard C. ganache D. syrup

C O

15. Which is an edible mixture used to fill pastries, sandwiches, or cakes? A. butter cream B. custard C. filling D. ganache

D

16. It is a type of icing made of boiled sugar syrup that is agitated to crystallize it into a mass of extremely small white crystals. A. butter cream B. custard C. filling D. fondant

EP E

17. For how many days can a custard filling be refrigerated? A. 3 days B. 4 days C. 5 days D. 6 days

D

18. Which refer to dry heat cooking that is often done with an oven? A. baking B. broiling C. grilling D. stewing

19. Which fine white flour is made from soft wheat that contains 79% protein? A. all-purpose flour B. bread flour C. cake flour D. pastry flour 20. What light cake is made of meringue and flour? A. angel food cake B. batter cake C. chiffon cake D. sponge cake

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Lesson 4: PREPARE AND DISPLAY PETIT FOUR

EXPECTED OUTCOMES:

LO 1. Prepare iced petit four

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 

Prepare, cut and assemble sponges and bases according to standard recipes and enterprise requirements and practices Prepare fillings with the required flavors and consistency Prepare fondant icing following required temperature and standard procedure Design and use decorations in accordance with establishment standards and procedures

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LO1. prepare iced petit four LO2. prepare fresh petit four LO3. prepare marzipan petit four LO4. prepare caramelized petit four LO5. display petit four LO6. Store petit four

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At the end of this lesson, you should be able to

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What do you need to know?

Read Lesson Information carefully closely then find out how much you can remember. Find out how much you have learned by performing Activity 4.1.1 and 4.1.2.

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Lesson Information Petit Fours refer to:  Small biscuits and cakes tastefully decorated  Sweetmeat and cakes designed to be served as dessert with after dinner coffee or cocktails.

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Petit Fours should be small. They are often made into different shapes. They are delicate, crisp, fresh, attractive, light, and designed to be swallowed in just one or two mouthfuls.

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Iced petit four

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It is prepared from a variety of ingredients. They are usually small pieces that have been baked. While the emphasis is on small, non-baked confectionery items like caramelized and glace fruits, marzipan shapes, or other small sweet delicacies are also served as Petit Fours.

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Iced petit four are small, bite-sized cakes with a thin coating of glaze, typically fondant, which is applied at the end of the production process. Assembled in large sheets and cut after setting up, petit fours glaze contain thin layers of cake alternating with jam and/or butter cream. The top of the cake is adorned with a thin layer of marzipan to add flavor, as well as a smooth surface for the glaze to settle on. Marzipan is made from almond paste, a cooked sugar syrup, and sometimes glucose and/or egg white. After the cake is cut, it can be enrobed in fondant, or sometimes dipped in chocolate. Petit fours glazes are typically finished with intricate, stylized piping. Types or kinds of petit four bases: The base for petit four can be marzipan and sponge. A petit four base must be strong enough to hold the petit fours. 

Cake can be baked in shallow trays then topped with soft topping then cut to shape desired similar to sponge sheets 203

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  

Shortbread mixture of flour, fat and sugar, enriched with egg and has a short eating quality Pastry puff pastry can make a suitable base for petit fours when a sweet filling is used. Sponge baked in thin sheets and layered together with filling which act as an adhesive to hold the sheets of sponge together.

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Activity 4.1.1

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Enhance your skills in assembling and cutting iced petit four bases by performing this activity.

Assembling and cutting iced petit four base Things needed

Sponge sheets (56 mm thick or 3 cm total height when assembled)

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Jam strawberry, mango, etc. ( smooth texture )

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2 sheets of wax paper

Procedure:

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1. Lay the first sponge cake on a wax paper. 2. Spread a thin layer of jam over the cake. 3. Place a second sheet cake on top of the first layer. 4. Press firmly.

5. Remove loose crumbs.

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6. Spread a second layer jam thinly over the cake. 7. Take a third sheet of cake. Turn it over to put the bottom part on top. 8. Press sheets of sponge firmly together. 9. Place tray on top to allow layered cake and jam to bond.

Cut bases to the desired shape 

Any form and shape can be applied but accuracy of cutting is vital. It should minimize waste.

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Shapes can be round, diagonal, square, or triangle.



Almost 20% of the product is wasted if round and diagonal shaped is use.

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Find out how well you performed by accomplishing the Scoring Rubric honestly and sincerely. Remember it is our learning that is at stake.

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PERFORMANCE LEVELS 4 – Advanced. Can perform this skill without supervision and with initiative and adaptability to problem situations. 3 – Proficient. Can perform this skill satisfactorily without assistance or supervision. 2 – Approaching to Proficiency. Can perform this skill satisfactorily but requires some assistance and/or supervision. 1 – Basic. Can perform parts of this skill satisfactorily, but requires considerable assistance and/or supervision. Check the appropriate box that corresponds to your level of performance in doing each of the given task s using the Scoring Rubric above. PERFORMANCE CHECKLIST

1

2

3

4

Laid the first sponge cake on a wax paper.

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Spread a thin layer of jam over the cake.

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Placed a second sheet cake on top of the first layer. Pressed firmly.

Removed loose crumbs.

Spread a second layer jam thinly over the cake.

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Took a third sheet of cake and turned it over to put the bottom part on top. Pressed sheets of sponge firmly together. Placed tray on top to allow layered cake and jam to bond.

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Enhance your skills in baking and preparing iced petit four bases by performing this activity.

Activity 4.1.2

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Ingredients  ¼ cup butter, softened  ¼ cup shortening  1 cup sugar  1 tsp vanilla  1 ⅓ cup All-purpose Flour  2 tsp baking powder  ½ tsp salt  ⅔ cup milk  3 egg whites

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Pretty Petit Fours (Iced)

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Glaze  2 lbs confectioner’s sugar  ⅔ cup plus 2 tbsp. water  2 tsp orange extract

Frosting  6 tbsp. butter, softened  2 tbsp. shortening  ½ tsp vanilla extract  3 cups confectioner’s sugar  3 to 4 tbsp. milk  Gel, liquid or paste food coloring

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Procedure: 1. In a large bowl, cream the butter, shortening and sugar until light and fluffy. Beat in vanilla. Combine the flour, baking powder and salt; add to creamed mixture alternately with milk, beating well after each addition. In a small bowl, beat egg whites until soft peaks form; gently fold into batter. 2. Pour into a greased 9in. square baking pan. Bake at 350°F for 20-25 minutes or until a toothpick inserted near the center comes out clean. Cool for 10 minutes before removing from pan to a wire rack to cool completely. 3. Cut a thin slice off each side of the cake. Cut into 1 ¼ inch square. 4. In a large bowl, combine glaze ingredients. Beat on low speed just until blended; beat on high until smooth. Apply glaze evenly over tops and sides of cake squares, allowing excess to drip off. Let dry. Repeat if necessary to thoroughly coat squares. Let dry completely. 5. For frosting, cream the butter, shortening and vanilla in a small bowl. Beat in confectioner’s sugar and enough milk to achieve desired consistency. Place ½ cup each in two bowls; tint one pink and one green. 6. Cut a small hole in the corner of a pastry or plastic bag; insert #104 tip. Fill with pink frosting pipe a rosebud on each petit four. Insert #3 round tip into another pastry or plastic bag; fill with green frosting. Pipe a leaf under each rose. Yield: 2½ dozen (3 cups frosting).

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Total Time: Prep: 40 min. Bake: 20 min. + cooling Makes: 30 servings

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Find out how well did you performed by accomplishing the Scoring Rubric honestly and sincerely. Remember it is your learning at stake.

PERFORMANCE LEVELS

4 – Advanced. Can perform this skill without supervision and with initiative and adaptability to problem situations. 3 – Proficient. Can perform this skill satisfactorily without assistance or supervision. 2 -Approaching to Proficiency. Can perform this skill satisfactorily but requires some assistance and/or supervision. 1 – Basic. Can perform parts of this skill satisfactorily, but requires considerable assistance and/or supervision.

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Check the appropriate box that corresponds to your level of performance by doing each of the given tasks using the Scoring Rubric above. PERFORMANCE CHECKLIST

1

2

3

4

Butter, shortening and sugar are creamed in bowl until light and fluffy. Poured and baked at 350°For 2025 minutes. Cake was thinly slice and were cut into 1 ¼ inch square.

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Glaze ingredients were combined and beat on low speed just until blended and smooth. Butter, shortening and vanilla were creamed well . Beat in confectioner’s sugar and enough milk to achieve desired consistency. Cut a small hole in the corner of a pastry or plastic bag; inserted #104 tip. Filled with pink frosting; piped a rosebud on each petit four.

Read Lesson Information closely then find out how much you can remember. Find out how much you have learned by performing Activity 4.1.3.

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Lesson Information

Filling and flavor for iced petit four  Jams are high in moisture is used to enhance flavor, add moisture, and to bind the product. Blend jam until a smooth consistency is attained, making sure no lumps are present, as they will tear sponge cake. Ganache is a mixture of chocolate and cream. Ganache carry alcohol flavors well to add interest to the petit fours. When ganache is agitated it must be worked quickly as it will set.

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

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Butter creams need to be chilled before cutting. Butter creams are flexible for decorating the tops of petit fours as they can be flavored and easily piped. However, they can be easily damaged at room temperature.

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Enhance your skills in on preparing fondant icing by performing the following activity. Activity 4.1.3

Directions

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Dissolve unflavored gelatin to ¼ cup of water. Put to low heat and mix ½ cup glucose. When the glucose is melted, mix 2 tbsp. shortening and 1 tbsp glycerin. Stir and remove from heat as soon as shortening and glycerin is mixed. ln a separate bowl, mix 5 cups confectioner’s sugar and 2 tsp tylose. Pour the glucose mixture in the confectioners and tylose mixture and mix well to form dough-like consistency. 7. Knead the fondant into desired form of shape.

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1. 2. 3. 4. 5. 6.

unflavored gelatin glucose water shortening confectioners ‘sugar glycerin tylose

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Ingredients  1 tbsp  1/2 cup  ¼ cup  2tbsp.  5 cups  1 tbsp  2 tsp

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Fondant Icing

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Find out how well you performed by accomplishing the Scoring Rubric honestly and sincerely.Remember it is your learning at stake.

PERFORMANCE LEVELS

4 – Advanced. Can perform this skill without supervision and with initiative and adaptability to problem situations. 3 – Proficient. Can perform this skill satisfactorily without assistance or supervision. 2 -- Approaching to Proficiency. Can perform this skill satisfactorily but requires some assistance and/or supervision. 1 – Basic. Can perform parts of this skill satisfactorily, but requires considerable assistance and/or supervision.

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Using the Scoring Rubric above, check the appropriate box that corresponds to your level of performance in doing each of the given task. PERFORMANCE CHECKLIST

1

2

3

4

Dissolved unflavored gelatin to ¼ cup of water. Put to low heat then mixed ½ cup glucose. When the glucose was melted, mixed 2 tbsp. shortening and 1 tbsp. glycerin. Stirred and removed from heat as soon as shortening and glycerin was mixed.

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ln a separate bowl, mixed 5 cups confectioner’s sugar and 2 tsp tylose. Poured the glucose mixture in the confectioners and tylose mixture and mixed well to form dough like consistency.

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Kneaded the fondant into desired form of shape.

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Read Lesson Information closely then find out how much you can remember.

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Lesson Information

Design and display iced petit four

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It is important to design, decorate, and display petit fours to:  Make them more attractive and appetizing  enhance presentation, and  visual and textural diversity. Sample petit four design

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Summary Prepare bases • Production of the bases is the easy part. • Sheet bases need to be thin and even across all the area. • Avoid lumps and bumps. • Bases made out of any dry pastry cake or sponge.

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Cut to shape • Any shape can be used but wastage needs to be added to the cost of production. • It is best to use straight lines. • Cut small.

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Glazing • Do not prepare glaze too far ahead or it may lose shine, gloss, heat. • The preparation will need to be done again. • Product must be dry. • Plenty of workspace is required.

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Decorate to enhance appeal • Plan the decoration. • Avoid very big decorations. • Complement the petit fours.

Display • Use consistent shape. • Use consistent configuration. • Alternating height and profiles.

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LO 2. Prepare fresh petit four

 

 

Bake and decorate a selection of small choux paste shapes in accordance with established standards and procedures. Prepare and blend baked sweet paste in accordance with establishment standards and procedures. Prepare and use fillings the required flavors and correct consistency. Use garnishes, glazes and finished in accordance with established standards and procedures.

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What do you need to know?

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Read Lesson Information closely then find out how much you can remember. Find out how much you have learned by performing Activity 4. 2.1

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Fresh petit four

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Lesson Information

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Fresh petit fours also called petit fours fraise or fresh are moist, filled with pastry cream and often topped with fresh fruits miniature éclairs, and cream puff. This type of petit four is created with mini pastries. The most common types of mini pastries are fruit tarts, éclairs or cream puffs. Cream puffs and éclairs are filled with butter cream or pastry cream, while fruit tarts are made with custard and fresh fruits on top. Some fresh petit fours are made with marzipan and look like truffles. Fresh petit fours are not typically glazed, but some éclairs and cream puffs have a chocolate glaze placed on top to finish them off.

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Enhance your skills in preparing fresh petit fours by performing the following activity. Activity 4.2.1 Cream Puff or Éclair

60 ml milk 60 ml water ¼ butter, cut into cubes 1 Tbsp sugar 2-3 eggs 120 g All-purpose flour

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Paste      

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Procedure: 1. Bring the first four ingredients: milk, water, Butter and sugar to boil. 2. Add all-purpose flour. 3. Remove from heat if desired consistency is attained. 4. When paste is already cooled, add the egg one at a time. Mix thoroughly. 5. Place the paste in the pastry bag and form the cream puff and éclair. 6. Bake at 4000 F for 20 minutes or until paste is puff then lower the temperature, to 300 0F. Continue baking for 20 minutes or until brown. Set aside. 7. Assemble filling for cream puff and éclair. 8. Top with powder sugar for cream puff and with ganache for éclair.

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Prepare Filling:  270 ml fresh milk  ½ tsp vanilla  1 egg  50 g sugar  15 g all-purpose flour  10 g cornstarch  1 tsp brandy Mix and cook over low fire stirring constantly until proper consistency is attained. Allow to cool.

Ganache  100 grams chocolate bar  1 tsp butter  24 Tbsp all-purpose cream Melt together all ingredients over low fire.

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Find out how well you performed by accomplishing the Scoring Rubric honestly and sincerely. Remember it is your learning which is at stake.

PERFORMANCE LEVELS 4 – Advanced. Can perform this skill without supervision and with initiative and adaptability to problem situations.

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3 – Proficient. Can perform this skill satisfactorily without assistance or supervision. 2 – Approaching to Proficiency. Can perform this skill satisfactorily but requires some assistance and/or supervision.

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1 – Basic. Can perform parts of this skill satisfactorily, but requires considerable assistance and/or supervision. Check the appropriate box that corresponds to your level of performance in doing each of the given tasks using the Scoring Rubric above.

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PERFORMANCE CHECKLIST

1

2

3

4

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Brought the first four ingredients: milk, water, butter and sugar to boil. Added all-purpose flour. Removed from heat if desired consistency is attained. When paste was already cooled, added the egg one at a time and mixed thoroughly.

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Placed the paste in the pastry bag and formed the cream puff and éclair. Baked at 4000 F for 20 min or until paste is puff then lower the temperature to 3000 F. Continued baking for 20 minutes or until brown. Set aside. Assembled filling for cream puff and éclair. Topped with powder sugar for cream puff and with ganache for éclair.

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LO 3. Prepare marzipan petit four  

Flavor and shape Quality marzipan to produce mini-sized fruits in accordance with enterprise and client requirements. Coat Marzipan fruits to preserve desired eating characteristics and softened with egg whites, piped into shapes and sealed/browned with applied heat, according to enterprise practice.

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What do you need to know?

Lesson Information

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Read Lesson Information closely then find out how much you can remember. Find out how much you have learned by doing Activity 4.3.1 to 4.3.3.

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Prepare and display marzipan based petit fours

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Marzipan is a sweetened mixture of ground almonds, liquid glucose or egg whites, corn syrup or sugar syrup and either icing sugar or caster sugar. It is also known as almond paste. Marzipan is a very versatile paste. Petit Fours based on a marzipan are attractive and popular for their color and appearance and their delicate pleasing taste. Category of Marzipan

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Group A B C

Ingredients Almond meal, blanched icing sugar Brandy almond extract Sugar syrup glucose, warm

Quantity 200g 275g 1tsp 1 drop 100ml +/ 40g

Procedure: 1. Sift the icing sugar and combine ingredients from group A into a bowl. 2. Add the ingredients from group B and gradually add the warm glucose. 3. Knead until it forms like dough. 4. Wrap tightly.

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The marzipan needs to be stored and protected after making it. It will dry and these dry pieces will have an unpleasant texture should it be incorporated into the mix.

Modelled Marzipan

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Marzipans can be modelled into various fruit, vegetables, animals, and flower shapes. The most popular items are small marzipan fruits served as petit fours or candies. To store marzipan, wrap it in a plastic cling wrap and place it in an airtight container.

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Fruits and Flowers

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To make small fruits, divide the paste into equal portions first., Carefully cut the rectangle into 4 rows of 8 to make 32 equal pieces with a knife. Begin by rolling each piece between the palms of your hands into around ball that is perfectly smooth and free of seams and cracks. Then start molding the balls with your fingers into the shapes of pears, apples, and other fruits. The best way to make realistic looking fruits is to use real fruits as models. Imitate the shapes of the real fruits as closely as possible. You can add special effects using ordinary tools or special modelling tools. Let the fruits dry overnight before coloring. Flowers such as carnations and roses can be used to decorate cakes as well as display pieces.

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Enhance your skills in preparing marzipan petit four by performing the following activity. Activity 4.3.1 Making a Marzipan Strawberry

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Procedure: 1. Roll the ball of marzipan into a strawberry shape with the palms of your hands.

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2. Indent the stem end of the strawberry with an appropriate modelling tool.

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3. Roll the strawberry in sugar to simulate the textured surface of the real berry.

4. Cut out a leaf shape for the stem end and fasten it in place using an appropriate modelling tool.

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Find out how well you performed by accomplishing the Scoring Rubric honestly and sincerely. Remember it is your learning which is at stake.

PERFORMANCE LEVELS 4 – Advanced. Can perform this skill without supervision and with initiative and adaptability to problem situations.

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3 – Proficient. Can perform this skill satisfactorily without assistance or supervision. 2 – Approaching to Proficiency. Can perform this skill satisfactorily but requires some assistance and/or supervision.

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1 – Basic. Can perform parts of this skill satisfactorily, but requires considerable assistance and/or supervision. Check the appropriate box that corresponds to your level of performance in doing each of the given task using the Scoring Rubric above. PERFORMANCE CHECKLIST

1

2

3

4

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Rolled the ball of marzipan into a strawberry shape with the palms of your hands. Indented the stem end of the strawberry with an appropriate modelling tool. Rolled the strawberry in sugar to simulate the textured surface of the real berry. Cut out a leaf shape for the stem end and fastened it in place using an appropriate modelling tool.

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Enhance your skills in making marzipan petit fours by performing the following activity below.

Activity 4.3.2

Making a Marzipan Orange Procedure 1. Roll a piece of marzipan into a ball.

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2. Using a marzipan modelling tool, make an

indentation in the ball to resemble the stem end of the orange.

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Find out how well you performed by accomplishing the Scoring Rubric honestly and sincerely. Remember it is your learning which is at stake.

PERFORMANCE LEVELS

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4 – Advanced. Can perform this skill without supervision and with initiative and adaptability to problem situations. 3 – Proficient. Can perform this skill satisfactorily without assistance or supervision.

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2 – Approaching to Proficiency. Can perform this skill satisfactorily but requires some assistance and/or supervision.

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1 – Basic. Can perform parts of this skill satisfactorily, but requires considerable assistance and/or supervision. Check the appropriate box that corresponds to your level of performance in doing each of the given tasks using the Scoring Rubric above,

PERFORMANCE CHECKLIST

1 2 3 4

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1. Rolled a piece of marzipan into a ball. 2. Using a marzipan modeling tool, made an indentation in the ball to resemble the stem end of the orange.

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Enhance your skills in making and decorating marzipan petit fours. Perform activity below. Activity 4.3.3

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Making a Marzipan Rose Procedure 1. Taper a ball of marzipan which will serve as the base of the rose.

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2. Mold the ball with the tapered end pointing up which will serve as the center of the flower.

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3. For the petals, roll a log of marzipan and cut equal pieces. Flatten these into small disks.

4. Flatten the disks and taper the edges to paper thinness with the back of a spoon in a circular motion.

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5. Wrap the petal around the base. Leave one edge free so the second petal can be inserted under it.

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6. Attach the second petal.

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7. Continue same fashion until the rose is the desired size. Cut the rose from the base with a sharp knife.

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Find outhow well you performed by accomplishing the Scoring Rubric honestly and sincerely. Remember it is your learning which is at stake.

PERFORMANCE LEVELS

4 – Advanced. Can perform this skill without supervision and with initiative and adaptability to problem situations. 3 – Proficient. Can perform this skill satisfactorily without assistance or supervision. 2 – Approaching to Proficiency. Can perform this skill satisfactorily but requires some assistance and/or supervision. 1 – Basic. Can perform parts of this skill satisfactorily, but requires considerable assistance and/or supervision. 221

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Using the Scoring Rubric in the previous page, check the appropriate box that corresponds to your level of performance in doing each of the given task. PERFORMANCE CHECKLIST

1

2

3

4

Tapered a ball of marzipan which served as the base of the rose. Molded the ball with the tapered end pointing up, to serve as the center of the flower For the petals, rolled a log of marzipan and cut equal pieces. Flattened these into small disks.

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Flattened the disks and taper the edges to paper thinness with the back of a spoon in a circular motion.

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Wrapped the petal around the base leaving one edge free so the second petal can be inserted under it. Attached the second petal.

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Lesson Information

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Continued the same fashion until the rose was the desired size. Cut the rose from the base with a sharp knife.

Storage and Service of Petit Fours

Storage plays an important role in the production and serving of petit fours. The environmental and individual characteristics of each item needs to be taken into

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consideration. If the item is susceptible to humidity, it should be held airtight, vacuum sealed when possible. To maintain its freshness which is a defining characteristics of a petit fours, it is produce as close to serving as possible. Caramelized petit four may have a shelf life of roughly 1 to 2 weeks. Fresh petit fours are kept for shorter periods of time, which varies by product. Freezing is a good option for many of the bases and dough which can be made up ahead of time and held until ready to bake or assemble.

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LO 4. Prepare Caramelized Petit Four  Select and coat fresh fruits/fruit segments with pale amber-colored caramel or glazed or any coating specified by the enterprise.  Fill sandwich dried fruits or nuts with flavored marzipan and coated with pale amber-colored caramel according to specifications and enterprise standards.

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What do you need to know?

Lesson Information

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Read Lesson Information closely then find out how much you can remember. Find out how much you have learned by performing Activity 4. 4.1.

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Selection of fruits and nuts for caramelized petit four

Caramelized sugar can be used to coat petit fours before they are served. Caramelized petit fours are mainly roasted nuts and dried fruits with marzipan. Any product that is coated with caramel needs to be dried. Strawberry and grapes can be dipped in caramel but only have a life span of a couple of hours. The product is best consumed within 30-40 minutes is best.

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The main problem here is the moisture from the inside of the fruit weeps out and the hard caramel falls off of the product. Caramelized nuts and marzipan work better if the product is dry to carry the caramel better.

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Preparation of caramelized petit four  Put the product to be caramelized on a tray.  Any fruit that is to be dipped in caramel needs to be dry and its skin needs to be intact.  Remove all the string and pith of orange.  Grapes need to be in small clusters of 2 or 1.  Nuts should be slightly roasted; raw nuts have a diminished flavor to them.  Prepare the equipment needed before the making of the caramel.  Having a prepared surface to place the caramel dipped product is also important.  An oiled surface will allow the caramel to cool and then not bond to the surface.  If hot caramel is placed onto an unprepared surface it will stick to the surface.  The product will then crack when attempting to remove the product from that surface.

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Preparation of coating for fruits  Caramel is sugar that is cooked until it reaches a temperature of 156°C until it begins to color. The color intensifies as the temperature increases.  Caramel that has reached a temperature of 175°C is burnt. It will have the very dark, almost black color and from this point on, it loses sweetness and becomes bitter.

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To make the caramel  Dissolve a portion of sugar in some water; 4 parts sugar to 1 part water.  Slowly heat until boiling. Stir occasionally to dissolve sugar before solution boils.  When solution reaches boiling point, add 10% liquid glucose of sugar weight.  Stir gently to dissolve glucose.  Skim any scum that rises to the top.  Wash sides of pot down with pastry brush and cold water.  Allow solution to cook until temperature reaches 160ºC.  Do not stir the solution while it boils as this may cause crystallization to occur.  As solution rises above 160ºC it will begin to change colour to light amber color.

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   

When solution has colored to desired caramel colour, remove from heat and arrest the cooking process by placing base of pot into cold water. Leave in cold water until solution stops boiling. The solution is now ready to use. Speed and efficiency is needed here because as the solution cools the caramel becomes thicker and harder to work.



Some product can be dipped by holding bottom of product and dipping

of

the product into hot caramel. Care needs to be taken here as the danger of burning fingers is high. Hold product above caramel and allow excess to flow back into pot. Sit product on oiled surface to cool.

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

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Coating caramelized petit fours  Dip the product into the hot caramel.  Take a dipping fork into oil and then pick up the product and let it drop into the toffee.  Use the oil covered tines of the fork to roll the product in the hot caramel. Remove the product from the hot caramel. The caramel covered product should slide off the fork onto the prepared surface that has been smeared with oil to prevent sticking.  Allow caramel to cool before removing to paper cup for storage.

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Safety precautions  Have a bowl of cold water when working with hot caramel.  Hot caramel can cause damage skin on contact.  Avoid wiping hot caramel off as it will just cause more damage.  Place the affected area into the cold water. This will cool and set the caramel. It can then be peeled off with minimal damage to skin surface.  The damage is already done and blisters will ensure.  This technique is about minimizing further damage to other parts of the body.

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Activity 4.4.1

Research and prepare caramelized petit four of your choice. Your output will be rated using the Scoring Rubric below.

Poor (1)

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II. Procedures

Fair (2)

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1. General Appearance a. Dish is attractive and appetizing. b. Dish is pleasing to look at and with good color combination. c. Ingredients are cooked just right. d. Dish has just the right consistency. 2. Palatability a. Dish is delicious. b. Dish tastes just right. 3. Nutritive value a. Dish is highly nutritious

Good (3)

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Very Good (4)

I. Products

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1. Use of Resources: a. The learner keeps the working table orderly while preparing the ingredients. b. The learner uses only the proper and needed utensils and dishes. c. The learner uses time-saving techniques and devices 2. Cleanliness and sanitation a. The learner is well- groomed and properly dressed for cooking; He/she makes use of a clean apron, hair nets, hand towel, and pot holders. b. The learner practices sanitary handling of food. 3. Conservation of nutrients a. The learner follows proper preparation and cooking procedures. b. The learner follows the recipe correctly.

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LO5. Display Caramelized Petit Four  

Select and prepare appropriate receptacles for petit fours. Display petit fours creatively to enhance customer appeal.

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What do you need to know?

Lesson Information

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Read Lesson Information closely then find out how much you can remember.

D

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Displaying caramelized petit fours  Attractive presentation of petit fours catches customer’s attention.  To make it looks more attractive, arrange it neatly.  A neat uncluttered, clean and tidy display is essential.  This greatly affects the visual impact and appreciation of the viewer and will tempt the customer to indulge.  All varieties of petit fours are best served fresh.  Use of ceramics plates and platters, glass, mirrors, trays is effective in buffet style service.  The recommended serving is 3 - 4 pieces per plate.  Caramelized petit fours need to be served fresh and in paper containers. This makes it easy for the customer to handle them.

Points to remember Prepare and display caramelized petit fours Select fruits/nuts  For easier handling, make sure that the fruits skin and stem are still attached.  Fruit needs to be dry.  Dispose broken and chipped nuts.

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Prepare products  Product should be clean and smooth and no foreign matter is attached.  Prepare marzipan flavor fillings between nuts or insert into dates. Prepare coating for fruits  Caramelized sugar should be heated sufficiently in high temperatures that it sets with a “crack”.  A light amber color should be present; hence the name caramel.

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Coat caramelized petit fours  Handle hot caramel with care.  Product should have a dry surface for the caramel to bond.  The product should be cooled in a non-stick ability-oiled surface.

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Display caramelized petit fours  Give the normal display characteristics of the product.  Highlight attributes of product.  Show craftsmanship in display.  Alternate shapes to improve eye appeal.  Alternate heights to break up profile. LO6. Store petit four

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Store petit fours in proper temperatures and conditions to maintain maximum eating qualities, appearance and freshness. Package petit fours in accordance with established standards and procedures.

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What do you need to know?

Read Lesson Information closely then find out how much you can remember.

Lesson Information Proper storage of caramelized petit four  All prepared petit fours will suffer from too much moisture in the environment.  A cool dry closed environment is best for storage of all petit fours except those that contain perishable ingredients like fresh cream.

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 



Caramelized petit four will have a short life span as the caramel is hydroscopic and attracts moisture from the air. This moisture causes the sugar to soften and dissolve. Products such as fruit, grapes and strawberries will ooze moisture from their internal structure causing the caramel to dislodge from the surface of the fruit. This is caused by the fact that the moisture just under the surface of the skin boils, breaking the cellular structure of the fruit and the moisture held inside seeps through the damaged skin. 90% of petit fours should be stored in cool dry environment for storage.

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

Maintain maximum eating quality, appearance and freshness

   

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

It is a mistake to produce more than can be used in defined periods. It may be more economically viable to produce large numbers of a certain product. To maintain freshness petit fours should be finished as needed. Part processing can be achieved like making shortbread and freezing. Bake as needed which may take space and time in freezer. The best way to have fresh petit fours is to produce them regularly and as needed. Protect finished petit four from adverse conditions to maintain structural integrity by enclosing in food safe containers.

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Lesson 5: PRESENT DESSERT EXPECTED OUTCOMES:

At the end of this lesson, you should be able to

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LO1. Present and serve plated dessert. LO2. Plan, prepare and present dessert buffet selection or plating. LO3. Store and package dessert.

LO 1. Present and serve plated dessert 

Portion and present desserts according to product items, occasion and enterprise standards and procedures.



Plate and decorate desserts in accordance with enterprise standards and procedures.

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Overview of Dessert Plating

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What do you need to know?

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The art of the plated dessert is a fairly new aspect today. Plating styles have changed. Gradually, pastry chefs began to shift their focus back to flavor, discovering that they could create great-looking and great tasting desserts without building towering constructions. An important factor in the development of plating styles is the way pastry and kitchen chefs work together as a team to shape the culinary identity of the restaurant. Dessert menus are treated as continuations of the dining experience, not simply as an unrelated sweet course tacked on at the end. Dessert plating styles are constantly changing and evolving. Thanks to today’s creative pastry chefs.

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Lesson Information

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Read Lesson Information closely then find out how much you can remember.

PLATING DESSERT

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Components of a plated dessert

Plated dessert presentations or simply plated desserts are desserts that are served by an establishment such as restaurant, resort, or dessert café after it is ordered by a guest and enjoyed on site. There are four components of a plated dessert: The main item, the dessert sauces, the crunch component, and the garnish. A plated dessert should have all of these items, but if it lacks any one of these items except for the main item it can

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still be a plated dessert. It is widely believed that all of the components should be edible. Many chefs believe that each component should be eaten as well.

Three main goals of plated dessert 1. To satisfy the customer This emphasizes flavor above all else, though you can argue that the actual visual design of the plate also satisfies a customer.

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2. To complement the venue’s theme This emphasizes the visual and creative expressions of a dessert continue to bring customers back.

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3. To make a dessert that is affordable in the terms of the restaurant This is in terms of both complexity and price. A dessert that is too complex will put too much stress on the kitchen staff when it needs to be reproduced and a dessert that is too expensive will never be purchased by the customer.

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Four components of plated dessert 1. The Main Item

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The main item can be anything such as a slice of pie, a mini tart, a cluster of cookies, custard. It is the actual dessert itself. The product should weigh between three and five ounces but it is not unusual for it to weigh as much as 8 ounces. The main item should never be large that is overwhelming. It should be the main focal point of the dessert presentation. It should be the main source of flavor for the presentation while the other components contrast and complement it.

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2. The Sauce

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3. Crunch Component

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Plated desserts should have up to two sauces each. Overall the sauces should not weigh more than one to two ounces with the exception of a flooded design. Sauce is very important for dry items like pies and cakes although a sauce can also be added to any dessert. The sauces used should be about the same consistency. The sauces should be able to hold their own shape. This allows for dessert sauces to be manipulated like paint to create fun designs.

A crunch component is an added component that adds a crunch to the dessert. It is usually a dry decorative cookie or biscuit added to any dessert to make it crunchy. exactly how it sounds. It enriches the dish and makes the flavor of the dish more enjoyable from the first bite up to the last. This is especially important to soft desserts like custard and ice cream.

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4. Garnish

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The garnish is the final component of a plated dessert. Common garnishes include fresh mint leaves, powdered sugar, chocolate piping, fruit, chocolate and sugar work, and sorbet. Garnish should be used with restraint just as much as it should be used tastefully. A garnish that is over used loses its effect and can ruin a dessert. The most commonly over used garnish is the mint leaf. Although a mint leaf has a refreshing flavor and adds a color to desserts, this garnish is very common. A pastry chef should push his boundaries and use his creativity to find a garnish that works better than a mint leaf.

Portion control

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Portion control means ensuring that the right quantity of food is prepared and served every time a customer orders a menu item. Dishes can be served in different profile.

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-Single dessert: larger portion -Buffet dessert: smaller portion.

Restaurants can present greater variety while maintaining cost control and quality. In other words, customers will be consistently satisfied every time they visit.

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Sample dessert plating

Here is a picture from Pastry’s Best magazine last Nov. 2006 of Alicia Prescott’s coconut cream caramel with pan fried banana bread, mango papaya piccalilli, and pistachio lime tuiles. Note that the main item is the flan and everything

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seems to draw your eye toward it. Notice all the different shapes used to give the presentation life and energy.

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This is from Grand Finales: The Art of Plated Dessert by Tish Boyle and Timothy Moriarty. Notice the size of the main item which is a scoop of sorbet compared to the rest of the dessert. While unmistakably stunning, the size of the main item is a little underwhelming. In truth, this plate is normally used as an intermezzo or palate refresher and probably does not take much time to make.

Here is another dessert from Grand Finales: The Art of Plated Dessert by Tish Boyle and Timothy Moriarty. Notice the chocolate squiggles that give lots of height to an otherwise flat dessert. Notice how the colors play off of each other so well but do not overwhelm one another as well. They work together to make the plate look appetizing.

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l This is Chef Jim Graham’s White Coffee Ice Cream taken from Grand Finales: The Art of Plated Dessert by Tish Boyle and Timothy Moriarty. It is so simple and complex at the same time. It features a simple style and a random arrangement but most of all, it is monochromatic. It isn’t all white but shades of white and the result is a beautiful layer of depth.

LO 2. Plan, prepare and present dessert buffet selection or plating

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 Plan and utilize dessert buffet services according to available facilities, equipment and customer/enterprise requirements.  Prepare and arrange variety of desserts in accordance with enterprise standards and procedures.

What do you need to know?

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Read the Lesson Information closely then find out how much you can remember. Lesson Information

Dessert Presentations Desserts can be presented in a variety of ways: as party favors, in a dessert buffet or as a grouping of delicious confections aimed at dazzling your guests. There are certain desserts that should be available for display but it depends on the available facilities.

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Plan a dessert display appropriate to the location. 

Will it be displayed in a fully equipped commercial kitchen in a five star location?

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Will it be displayed at a tranquil picnic spot by the river 25 kilometres from the place of production?

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If there is no electricity then the possibilty of having ice cream is now greatly diminshed and chilled cream cakes and desserts will not be on the menu.

Facilities Electricity

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Working space

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Ability of the staff in the kitchen

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Ability of the staff front of house

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Quality of the equipment that is given to work with

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Preparation of the product can be conducted elsewhere.

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All these possibilities need to be considered when planning the dessert display.

serving platters sauce jugs plates cutlery napkins tongs lifters refrigerated cooling hot display bain marie.

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Desirable equipment for display

Production, storage and service requirements. After the product has been produced and stored, the equipment needed to display and serve desserts need to be taken into consideration, as well as where it is going to be served.

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Choice of Location  

Most establishments will be operating out of hotel and restaurant kitchens with all the required equipment. Prudent management practices require a complete list of all equipment that may be required to be taken 'offsite' for when customer desires a function 'by the river' or “in the park”.

Complexity of dessert

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Some desserts are more complex than others to serve. Hot souffle needs special consideration and teamwork so it is not desirable to place on menu for dessert display. Cold souffle would be a better choice for a dessert display. It will stand at room temperature for short periods if required.

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In summary, always keep in mind these general concepts when planning dessert presentations.  Every component should have a purpose. Do not add elements merely to make the plate fuller. Limit the items added primarily for decoration.  Components or elements can work together by complementing or by contrasting.  When elements contrast, be sure they balance. For example, when you balance a rich mousse with a tart fruit sauce, be sure the sauce isn’t so tart or strong flavored that it overwhelms the mousse.  It is possible to get carried away with the concept of balance. It is not necessary to garnish every soft dessert with something crisp or every hot dessert with something old. Sometimes customers prefer just a plain, unadorned dish of ice cream or a simple slice of warm apple pie.

LO 3. Store and package desserts 

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Store desserts in accordance with the required temperature and customer’s specifications. Package desserts in accordance with established standards and procedures.

What do you need to know?

Read Lesson Information closely then find out how much you can remember. Find out how much you have learned by performing Activity 5.3.1.

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Lesson Information Storing desserts Knowing the shelf life of a dessert or dessert accompaniment can broaden a host's list of sweet selections for an appropriate ending to a holiday menu. Here are suggestions that will inspire and assist a dessert cook.

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Puff pastry shells, the crisp casings for fresh fruit or pastry cream can be baked ahead and cooled. They may be left on the baking sheet for protection, covered with foil and stored in the freezer for up to one week. Pate a choux or cream puff pastry for eclairs or cream puffs. They can be stored in rigid airtight containers in the freezer up to five days. Do not store in the refrigerator because pastry absorbs odors and can be stale quickly. Baked cream puffs freeze beautifully up to one month when tightly covered. When filled with ice cream and frozen cream puffs should be made with milk instead of water which freezes more solidly, making the puffs hard and dry. Classic puff pastry dough can be wrapped in plastic and stored in the refrigerator up to three days. If freezing, overwrap plastic wrapped dough with foil and freeze up to three months. Thaw in refrigerator 24 hours before rolling.

Avoid odor absorption

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The butter cream when well-covered to prevent odor absorption can be stored in the refrigerator up to one week in the freezer up to one month. Allow to stand at room temperature one hour after removing from freezer or refrigerator, then beat until smooth. Whipping cream will be more stable if slowly beaten and not over whipped. Granulated or extra fine sugar and vanilla may be added before whipping. The royal icing keeps three to four weeks in the refrigerator and can be rebeaten before used. To keep it from hardening, cover with plastic wrap and place damp towel over the top. Store baklava or other sweet, sticky filo pastries at room temperature, uncovered, up to eight hours. To refresh, bake for 10 minutes at 400 0 F. Baked sweet or short crust pastry shells can be stored in plastic bags in refrigerator up to two days or frozen up to one month. Unbaked pastry dough can be shaped into a disc, placed in freezer plastic bag. Defrost at room temperature or refrigerator until softened but still very cold for easier rolling. Pavlovas and other meringue sheets or circles may be stored in airtight metal containers at room temperature up to one week. This may not work in humid

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areas. In humid or rainy weather, dry them in a 225 degree oven, 20 to 30 minutes longer and use immediately. Butter cream filled and frosted meringue tortes freeze well up to three days but taste best at room temperature.

Storing cold and hot desserts As many desserts contain egg and dairy products, they present a potential health hazard if not stored properly. Proper storage means cooled desserts must be covered with plastic or placed in lidded containers before storing in the cool room.

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Observe the following guidelines.  Desserts containing uncooked eggs should be handled with extreme care, as raw egg is a medium in which dangerous bacteria such as salmonella can thrive. This means you need to be really careful with food such as chocolate mousse and uncooked cheesecakes that contain egg whites for aeration. Egg custards contain protein, which provides good food for bacteria. If custards such as crème caramel or trifle are not heated and cooled properly and quickly, bacteria that are present in the custard can grow quickly to dangerous numbers.

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Any dessert that is not required for immediate consumption must be cooled immediately and stored in the cool room until required.

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If you plan to keep a pre-prepared dessert hot until service, make sure that the temperature of the food is over 65oC. Never leave an egg mixture in a Bain Marie for any length of time. Any dessert that has been kept hot in the Bain Marie for a while should be discarded at the end of service.

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If milk and cream are used in desserts such as trifle and custards, they must not be left to stand at room temperature for any length of time. They should be kept in the refrigerator until the last possible moment to prevent the risk of food poisoning.

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Many desserts have a limited storage life. Make sure you check with your supervisor and follow organisational requirements.

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Packaging Materials for Storing Desserts  glass container  plastic container  plastic/cellophane  aluminum foil  packaging tapes  boxes

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Equipment  chiller  freezer  refrigerator

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Sanitary Practices When Storing Desserts  Handle the food properly to prevent spoilage and contamination.  Wash utensils and equipment thoroughly.  Keep away from food when you are ill.  Store foods and ingredients properly.  Safeguard the food during distribution and service.

Lesson Information

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Packaging desserts

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Storage Techniques  Refrigerate – to keep cold or cool  Cold Storage – the process of storing food by means of refrigeration  Chilling – to refrigerate or to reduce the temperature of food

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When packaging desserts, there are several things to consider, such as protection, tampering resistance, and special physical, chemical, or biological needs. The nutritional information must also be displayed in the product label. The main aim of packaging is to keep the food in good condition until it is sold and consumed. It should also attract and encourage customers to purchase the product. Correct packaging is essential to achieve both these objectives.

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Packaging should provide the correct environmental conditions for food, starting from the time food is packed until its consumption. A good package should therefore have the following functions:   

Provide a barrier against dirt and other contaminants keeping the product clean. Prevent losses. For example, packages should be securely closed to prevent leakage. Protect food against physical and chemical damage such as the harmful effects of air, light, insects, and rodents. Each product will have its own needs.

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Provide protection and convenience in handling and transport during distribution and marketing. Help the customers identify the food and instruct them how to use it correctly. Prevents any wastage such as leakage or deterioration which may occur during transportation and distribution.

Types of Packaging materials In many developing countries the most commonly used packaging materials include:

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Vegetable fiber basket

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vegetable fiber papers, newsprint glass plastics

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These include bamboo, banana, coconut, and cotton fibers. These natural materials are converted into yarn, string, or cord which will then form the packaging material. These materials are very flexible, with resistance to tearing, and are lightweight for handling and transportation. All of these materials are biodegradable and re-usable because they came from vegetables. Paper

Paper is an inexpensive packaging material. It is, however, highly absorptive, fairly easily torn, and offers no barrier to water or gases.

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The degree of paper reuse will depend on its former use. Therefore, dirty or stained paper should be rejected. Newsprint should be used only as a outer wrapper and should not come into direct contact with food, as the ink used is toxic.

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Glass

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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 bruising. It is resistant to moisture, gases, odors and microorganisms. It is reusable, re-sealable and recyclable It is transparent which allows products to be displayed. Colored glass may be used either to protect the food from light or to attract customers.

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Glass has many properties which make it a popular choice as a packaging material.

Disadvantages of using glass as packaging materials

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Glass is heavier than many other packaging materials and this may lead to higher transport costs. It can be easily fractured, scratched and broken when heated or cooled too quickly. Potentially serious hazards may arise from glass cracks or fragments in the food.

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Plastics

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The use of various plastics for containing and wrapping food depends on what is available. 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. The filling and sealing of plastic containers is similar to glass containers.

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Activity 5.3.1

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You have been assigned to prepare, present and serve dessert to the town Mayor who will visit your school. Apply all what you have learned to make your dessert presentable and appetizing. Your output will be rated using the Scoring Rubric below. Your performance will be rated using the Scoring Rubric below Very Good (4)

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I. Products

Good (3)

Fair (2)

Poor (1)

1. General Appearance a. Dish is attractive and appetizing. b. Dish is pleasing to look at and with good color combination. c. Ingredients are cooked just right. d. Dish has just the right consistency. 2. Palatability a. Dish is delicious. b. Dish tastes just right. 3. Nutritive value a. Dish is highly nutritious

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1. Use of Resources: a. The learner keeps the working table orderly while preparing the ingredients. b. The learner uses only the proper and needed utensils and dishes. c. The learner uses time-saving techniques and devices 4. Cleanliness and sanitation a. The learner is well- groomed and properly dressed for cooking; He/she makes use of a clean apron, hair nets, hand towel, and pot holders. b. The learner practices sanitary handling of food. 5. Conservation of nutrients a. The learner follows proper preparation and cooking procedures. b. The learner follows the recipe correctly.

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II. Procedures

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How much have you learned?

Post-assessment

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1. Which is an added component of desserts, which is essential for soft desserts like custard and ice cream? A. crunch B. garnish C. main item D. sauce 2. Which ensures the right quantity of food is prepared and served to customers? A. markup B. portion control C. standard size D. yield

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3. Which is an icing made of butter and/or shortening blended with confectioner’s or sugar syrup, and other ingredients? A. butter cream B. custard C. ganache D. syrup

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4. Which is a rich cream made of chocolate and heavy cream? A. butter cream B. custard C. ganache D. syrup

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5. Which is an edible mixture used to fill pastries, sandwiches, or cakes? A. ganache B. butter cream C. filling D. custard

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6. What type of icing is made of boiled sugar syrup that is agitated so that it would crystallize into a mass of extremely small white crystals? A. butter cream B. custard C. filling D. fondant

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7. In how many days can a custard filing be stored in the refrigerator? A. 3 days B. 4 days C. 5 days D. 6 days

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8. Which refers to dry- heat cooking that is usually done in an oven? A. baking B. broiling C. grilling D. stewing 9. Which fine white flour, made from soft wheat, contains 79% protein? A. all-purpose flour B. bread flour C. cake flour D. pastry flour

10. Which is a light cake made of meringue and flour? A. angel food cake B. butter cake C. chiffon cake D. sponge cake

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11. It is a miniature bit-sized confection coated with icing. A. fresh petit four B. iced petit four C. marzipan D. petit four 12. It is a petit four decorated or covered with fondant icing. A. fresh petit four B. iced petit four C. marzipan D. petit four

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13. It is a tiny fresh fruit tartlet. A. fresh petit four B. iced petit four C. marzipan D. petit four

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14. It is a paste or confection icing or filling made of meringue and gelatin. A. fresh petit four B. iced petit four C. marzipan D. petit four

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15. It is a paste made of almonds and sugar that is worked to plastic consistency. A. fresh petit four B. iced petit four C. marzipan petit four D. petit four

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16. What petit four filling enhances flavor, adds moisture, and binds the product? A. butter B. ganache C. jams D. meringue 17. Which mixture of chocolate and cream is used as filing for iced petit four? A. butter B. ganache C. jams D. meringue 18. What is the final component of a plated dessert? A. crunch B. garnish C. main item D. sauce

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19. What dessert component is the actual dessert itself? A. crunch B. garnish C. main item D. sauce

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20. Which dessert component which attributes in moist characteristics of dessert? A. crunch B. garnish C. main item D. sauce

GENERALIZATION:

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This module gave opportunity to learners to develop their skills in preparing, decorating and presenting petit fours and desserts according to standard operating procedures and techniques.

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This prepares learners to the world of work or for employment where they can apply what they have learned in earning an income and eventually become productive citizens of the country.

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References Books

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Internet Sources  

/images/view;_ylt=A2oKiHJo.ahVvV8AbaAGIY 10 Tips for How to Plate Desserts for Restaurant-Style Results by Jessie Oleson Moore, May 29, 2014, accessed from www.craftsg.com/bloc/2014/05/how-to-plate-desserts/ akery_network_food_franchise.htm Cersan.ru/cat/web/layered+cake+recipes+with+filling copy c Sarah Philips craftybaking . com http:/tasty-italian-cooking.com/fresh-pasta.html http ://pattysfood.com/cake/valentines-day-red-velvet-cupcakes-karascupcake-boot-camp/ http://adrianfoster.com/?p=206 http://alliwannadoisbake.blogspot.com/2010/06/bread-festivalcontinues.html http://articles.latimes.com/19871122/food/fo24009_1_roomtemperature http://cacm.acm.org/magazines/2013/7/165476-cake-cutting/abstract http://eyeonlifemag.com/food-drink/baking-temperatures-for-pies-andpastries.html http://forums.egullet.org/topic/62036-strawberry-cake-recipe/ http://gracessweetlife.com/2012/10/cherry-danish-pastries-dolci-dipasta-sfoglia-danese-alla-ciliegia/ http://imgkid.com/crust.shtm http://joythebaker.com/2008/03/how-to-frost-a-cake-in-10-pictures/

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Basbas, Leonora. Culinary Arts II. Bayona, Evelyn P. Cake Decorating Handouts (Frosting/lcing). Berolzheimer, Ruth. Culinary Arts Institute Encyclopedic Cookbook Gisslen, Wayne. Professional Baking sixth edition. Gonzales, Nancy Cameros. Philippines Home Economics Baking Basics. Home Technology, Culinary Arts I, SEDP Series Rojo. Technology and home economics III Stewart, Martha. CAKES First-ever book of bundts, loaves, layers, coffee cakes and more. Clarkson Potter/ Publishers. ASEAN 2012 Trainee Manual National Food Service Management Institute. (2007). On the Road to Professional Food Preparation: Breakfast Lunch Training (2nd. Ed.) Ebnesajjad, Sina, ed. Plastic Films in Food Packaging: Materials, Technology and Aplicaitons. Elsevier Science, 2012. accessed from https://books.google.com.ph/books?id=mzsuWQ96ydYC

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http://lunalunamag.com/2014/01/20/dead-yet-vintage-baking-madeeasy/creaming-butter-sugar-baking-vintage/ http://nativeleaf.info/?p=106 http://news.pennmedicine.org/blog/2014/12/the-falalala-fallacies-aboutholiday-weight-gain.html http://oderose.fr/product_info.php?products_id=122 http://photos1.blogger.com/img/196/2249/640/collage1.jpg http://thebakingpan.con/ measurements-and- weightconversion?#sthashUD3FJCWP.dpuf http://www.aeht2015.it/ http://www.bestrecipes.com.au/article/different-types-of-icing-a142.html http://www.clairejustineoxox.com/2013_02_10_archive.html http://www.clementspastry.com/wholesale/gourmet/petitfourswhiteicedwi thflowers/ http://www.cookingclassy.com/2014/01/cannoli-cream-puffs/ http://www.craftsy.com/blog/2014/05/how-to-plate-desserts/ http://www.craftybaking.com/howto/mixing-method-folding http://www.cravebits.com/satisfy-sweet-tooth-egg-less-chocolate-cakertr/ http://www.dazzlemdesserts.com/prodresults2.php?selCat=32 http://www.ehow.com/info_8429574_typespetitfours.html http://www.elpetitfour.com/petit_fours.html http://www.groupon.co.uk/browse/aberdeen http://www.grouprecipes.com/18918/fast-and-easy-swiss-roll-cake.html http://www.highbeam.com/doc/1G1184188380.html http://www.jamesbeard.org/recipes/golden-cake-batter-bread http://www.joyofbaking.com/IngredientSubstitution.html#ixzz3gF7G0H00 http://www.kingarthurflour.com/blog/2013/02/19/danish-pastry-beautyor-the-beast/ http://www.lancaster.k12.oh.us/userfiles/816/Classes/7685/tm_prepare_ &_display_petit_fours_final.pdf?id=538796 http://www.newvegantable.com/2010/11/flaking-out/ http://www.nfsmi.org/documentlibraryfiles/PDF/20100211045002.pdf http://www.ninisite.com/discussion/thread.asp?threadID=1010133&Page Number=9http http://www.pastrypal.com/2009/07/ginger-ice-cream-might-change-yourlife/ http://www.pfm.it/en/packaging-machinery-applications/packagingsamples/bakery-products.html http://www.pillsburybaking.com/bakers-corner/baking-tips/all-aboutcakes/keeping-cakes-fresh-and-flavorful

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https://www.pinterest.com/pin/227009637437453740/

https://www.youtube.com/watch?v=X0B8lH2rRS8&hd=1 Megaslides.com/doo/123057/gcse_exam_theme 2014_tes Food Technology GCSE Theme 2014: CakeDecoration Methods featured in Professional Baking, Sixth Edition by Wayne Gisslen. © 2013 John Wiley & Sons, Inc. Methods featured in Professional Baking, Sixth Edition by Wayne Gisslen. © 2013 John Wiley & Sons, Inc. Th4.ilovetranslation.com/hFef03mqWA www.doctoc.com/petit-fours www.lancaster.k12.oh.us/userfiles/816 www.pillsburybaking.com/bakers-corner/baking-tips/all-aboutcakes/keeping-cakes-fresh-and-flavorful www.recipetips.com/kitchen-tips/t--1649/cake-storage-requirements.asp www.thebakerynetwork.com www.wilton.com/ems-storing-cakes.html www1.academia.edu/10040885 www.entrepreneur.com/encyclopedia/packaging

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http://www.puffpastry.com/recipe/60320/puff-pastry-wrapped-brie http://www.recipetips.com/kitchen-tips/t--1648/cake-filling-types.asp http://www.recipetips.com/kitchen-tips/t--1649/cake-storagerequirements.asp http://www.recipetips.com/kitchen-tips/t--808/how-to-make-a-single-piecrust.asp http://www.sugar.org/allaboutsugar/sugar-in-bakery-food http://www.sugoodsweets.com/blog/tag/fancy-food-show http://www.tasteofhome.com/cooking-tips/general-food-tips/preheatingthe-oven http://www.tasteofhome.com/recipes/prettypetitfours http://www.theauberginechef.com/techniquesplateddesserts/ http://www.thekitchn.com/expert-advice-how-to-wrap-stor-151924 http://www.waitrose.com/home/recipes/step_by_step/how_to_make_sw eet_pastry.html http://www.wikihow.com/Measure-Wet-Ingredients http://www.wilton.com/cakes/displaying-cakes/storing-cakes.cfm http://www.wilton.com/cakes/making-cakes/filling-cake-layers.cfm https://bakingthroughmsbh.wordpress.com/2010/04/30/jam-bars https://www.google.com.ph/search?newwindow=1&site=&source=hp&q

D

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D

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250

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ANSWER KEY BREAD and PASTRY PRODUCTION NC II Quarter I Module No. I- Prepare and Produce Bakery Products Lesson No. 1- Prepare bakery products

PY

Self – check 1.1.1

1 c sugar

D

Self – check 1.1.2

=

6 tbsp. cocoa plus 2 tbsp. fat 5 tbsp. plus 1 tsp. margarine ¼ tbsp.all-purpose flour 1/8 tsp baking soda plus Plus 1/3 tsp cream of Tartar 16 tbsp. sugar

C O

2 oz chocolate = 1/3 c butter = 1 c cake flour = ½ tsp baking powder =

EP E

A. Six major ingredients in baking 1. Flour 2. Sugar 3. Egg 4. Shortening 5. Leavening agent 6. Liquid ingredient

D

B. Minor ingredients  Flavoring  Vanilla  Salt  Spices (Cloves. Cinnamon, Mace, Nutmeg)  Wines  Coffee  Chocolate and Cocoa C. Effects of sugar in baking  increases dough development  makes the color of the crust richer  improves the nutritive value, flavor and aroma of the product  makes the bread more tender  increase the volume of the loaf

251

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  

serves as food for the yeast contributes to moisture content of baked products, increasing its storing quality acts as creaming agent

Activity 1.1.2

HOTCAKE All-purpose flour Egg Filling Milk baking powder

SIOPAO All-purpose flour Shortening

C O

PANDESAL Bread flour Egg Shortening Milk Yeast

PY

Your list should be as specific:

EP E

Self – check 1.1.3

D

Ask your teacher to rate or evaluate your product. If you did not rate very well. Find out what went wrong. List the possible factors that could have influence the result of your product. Was the flour already stale?

B F E D A C

D

1. 2. 3. 4. 5. 6.

Self – check 1.1.5 1. 2. 3. 4. 5.

Sifting Creaming Cutting –in Folding Whipping

252

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Lesson No. 2- Decorate and Present Pastry Products Self – check 1.2.1 1. Sugar 2. 7 – minute boiling icing 3. Ganache 4. Meringue 5. Royal icing

PY

Self – check 1.2.2 Answers may vary.

C O

Self – check 1.3.1

Self – check 1.3.2

Cold storage Wrapping Freezing Chilling Packaging method

D

1. 2. 3. 4. 5.

EP E

Answers may vary

ANSWER KEY

D

Quarter II Lesson 1. PREPARE and PRODUCE PASTRY PRODUCTS LO 1 Prepare pastry products Self – check 1.1 1. 3 tsp 2. ¾ cup 3. 2 tbsp 4. 8 tbsp 5. 8 tbsp

Self – check 1.2 1. Beating 2. Laminating 3. Cutting – in 4. Rolling 5. whisking

253

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Shelf – check 1.3 1. A 2. A 3. C 4. C 5. B 6. C 7. A 8. B 9. B 10. A

Self- check 1.4 1. 400°F to 425°F 2. 350°F to 425°F 3. 400°F to 425°F

PY

LO 2 Decorate and pastry products

C O

Self – check 2.1 1. B 2. A 3. C 4. D 5. F 6. E

Self – check 2.2 Rules for garnishing pastry products

D

EP E

D

1. Garnishes should be edible. 2. Simplicity is beauty and therefore garnishes should appear natural, fresh and dainty – never overworked or overdone. 3. A few small groups of garnish are often more attractive than a continuous decorative scheme. 4. Colors should harmonize – never clash. Contrasting colors usually produce an artistic picture. Use of artificial coloring should be kept to the minimum. 5. Garnishes which are highly seasoned do not taste good. 6. Garnishes need not be expensive. 7. The setting must be viewed as a whole 8. Peach cream pie 9. Fresh fruit pie 10. Butterflies and bow tie pie

Self – check 2.3 1 Consistency 2 Moisture content 3 Appearance 4 Color of the product

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Quarter III Self-check 3.1.5

Self-check 3.2.2

1. B

1)3

1) 3

2. C

2) 4

2) 2

3. E

3) 6

3) 4

4) 5

4) 5

5) 7

5) 1

6) 8

6) 6

4. D 5. A Self-check 3.1.2

PY

Self-Check 3.1.1

7) 2

7) 7

1. Portion control

4. Weighing 5. Counting Self-check3. 1.3

10) 10

Self-check 3.3.1

Self-check 3.1.6

1. Chocolate ganache

1. D

2. Cream cheese

2. E

3. Royal icing

3. A

4. Butter cream

4. B

5. Whipped cream

5. C

Self-check 3.5.1

Self-check 3.2.1

Needs Refrigeration

EP E

1. B

9) 1

D

3. Measuring

8) 8

C O

8) 9 2. Cutting

2. F

3. E 4. A

D

5. C

Self-check 3.1.4 1. D 2. E 3. A

 Fresh fruit  Whipped cream  Custard

1. Butter cream 2. Glaze 3. Ganache

Room temperature

4. Filling

   

5. Whipped cream

4. C

Jelly Gum paste Glazes & syrup Royal icing

5. B

255

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