TLE MODULE

Preface . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .

ii

Learning Outcomes . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .

iii

Chapter 1 : Prepare and Produce Bakery Products . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .

Selecting, Measuring, and Weighing Bake Products . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .

1 3

Proper Measurement in Weighing Baking Ingredients . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .

4

Standard Measurement of Bake Products . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .

14

Appropriate Baking Tools And Equipment . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .

15

Ingredients Used in Baking . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .

21

Different Techniques and Mixing Methods used in Preparing Bake Products . . . . . . . . . . . . .

25

Oven Temperature Guide . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .

31

Project Plan Making . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .

32

Suggested Cooking Recipes . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 36 Chapter 2: Prepare and Produce Pastry Products . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 49 Ingredients in Pastry Making . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 52 Methods in Preparing Puff Pastries . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 53 Principles in Preparing Pastries . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 55 Fillings and Toppings . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .

56

Pointers in Making Good Toppings and Fillings . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .

57

Observing occupational health and safety Guidelines when Working in the Kitchen . . . . . . . 57 Suggested Baking Recipes . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 62 Chapter 3: Prepare and Present Gateaux, Tortes, and Cakes . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 72 Preparing Sponge Cake And Cake . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 74 Classification Of Cakes Based On The Presence Of Fats . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 75 Methods In Mixing Cake Batters . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 76 Mixing Techniques In Cake Preparations . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 76 Getting Ready For Baking Cakes . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 77

II

Chapter 3: Prepare and Present Gateaux, Tortes, and Cakes . . . . . . . . . . . . . . . . . . . . . . . . . . . 72 Preparing Un-shortened Or Sponge Cake . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .

Causes Of Failures In Cakes . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .

74 78

Characteristic Of Good Quality Cake Specialties . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .

78

Preparing And Applying Icings, Frosting And Fillings . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 79 Types Of Icings . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 79 Steps In Preparing Icing . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .

80

Decorating The Cake . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .

80

Covering The Cake With Icing . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 83 Decorating Techniques . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 83 Storing Bake Products . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 83

Guidelines For Proper Storage . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 84 Cutting Portions Of Layered Cakes . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .

84

Sample Project Plan For Pastry Recipe . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 88 Suggested Baking Recipes . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 90 Standard Score Sheets For Cake Recipe . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 96 Learners Assessment . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 97 Key To Corrections . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 146 Chapter 4: Prepare and Display Petits Fours . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 100 Preparing and Displaying Petit Fours . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 102 Types of Petit Fours . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 103 Procedure on how to make Petit Fours recipe . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .

105

Preparing fresh, marzipan and caramelized Petit Fours . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .

106

Decorating and Plating Petit Fours . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 107 Sample Project Plan For Pastry Recipe . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 110 Suggested Baking Recipes . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 113 Standard Score Sheets For Cake Recipe . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .

Learners Assessment . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .

119 120

Key To Corrections . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .

147

III

Chapter 5: Present Desserts . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .

Preparing Desserts . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .

Types of Dessert . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .

Presenting and Serving Plated Dessert . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .

Sample Project Plan For Pastry Recipe . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .

Suggested Baking Recipes . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .

VI

123 125 125 128 130 132

Standard Score Sheets For Cake Recipe . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .

Learners Assessment . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .

136 141

Key To Corrections . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .

148

This supplementary module on Bread and Pastry Production is associated with the specialized course and aims to improve students' understanding of the various materials, tools, equipment, and preparation of the different recipes in bread and pastry.

It includes key competencies including preparing and producing pastry products; preparing and presenting gateau, tortes, and cakes; preparing and displaying petit fours; and presenting desserts.

This will also assist students in further developing their abilities and attitudes in order to fulfill the duties of Bread and Pastry Production as outlined in the Training Regulation of the Technical Education and Skills Development Authority.

In line with DepEd's vision of producing highly skilled and technologically proficient graduates who want to work in industries or start their own businesses, this supplementary module aims to ensure adequate knowledge by providing vision and acting as a handbook through a variety of rich and intensive learning experiences that are hands-on and authentic.

This supplementary module's content comprises the following components: Learning Objectives, Definition of Terms, Pre-Assessments, Let's Start Here, and Learners Assessments.

Author

V

Chapter 1: Prepare and Produce Bakery Products LEARNING OBJECTIVES At the end of the discussion, the learners will be able to: ▪

Demonstrate the proper measurement in weighing ingredients needed in a recipe;

▪

Perform the standard mixing procedures/ formulation/ recipes and desired product characteristics;

▪

Identify appropriate equipment according to required bakery products and standard operating procedures; techniques in baking;

▪

Explain briefly the temperature ranges in bakery products; and

▪

Enumerate the different baking prepare the different suggested recipe by following the step by step procedure in making the recipe.

DEFINITION OF TERMS Starch - an odorless, tasteless white substance occurring widely in plant tissue.

Batter - a flour mixture with liquid and other ingredients like sugar, salt and leavening.

Fermentation- a metabolic process that produces chemical changes in organic substrate through the action of enzymes.

Dough - a mixture of dry flours or grains, a liquid and leavening that is then kneaded and cooked to form a baked food.

Saturated fat- triglycerides lacking double bonds between the individual carbon atoms composing the fatty acid chain.

Mincing - a food preparation technique in which food ingredients are finely divided into uniform pieces.

Thiamin - a soluble white crystalline vitamin that occurs in the outer coat of rice and other grains.

Yeast - a microscopic fungus consisting of single oval cells that reproduce by budding, and

are capable of converting sugar into alcohol and carbon dioxide.

Lard - fat from the abdomen of a pig that is rendered and clarified for use in cooking.

All-purpose flour - flour made from a blend of hard or soft wheats suitable for all cookery except the finest cakes.

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Chapter 1: Prepare and Produce Bakery Products

IDENTIFICATION. Identify the concepts described by the statements below. Write your answer on the space provided for. ________________ 1. It is the main ingredients among all other ingredients used for baking. ________________ 2. It is a sweet crystalline, soluble compound that comes from the processing of

sugar cane. ________________ 3. Also known as sodium bicarbonate. ________________ 4. It is a baking ingredient that comes from a ripened cream of milk. ________________ 5. Also known as strong hard flour. ________________ 6. A type of flour that has been moistened then re-dried. ________________ 7. It improves flavor of the yeast bread recipe. ________________ 8. Also known as soft flour. ________________ 9. Also known as sodium chloride. ________________ 10. A type of flour that comes from root crops and legumes.

LET’S START HERE! SELECTING, MEASURING, AND WEIGHING BAKE PRODUCTS Proper measurement of the baking ingredients is very important in order to achieved the exact consistency of the baked products. Most of the baking ingredients are properly

measured with the use of baking tools and equipment’s.

There are different baking ingredients that can be measured based from the recipe. Here are some tips that you can follow on how to measure it properly.

3

Chapter 1: Prepare and Produce Bakery Products PROPER MEASUREMENT IN WEIGHING BAKING INGREDIENTS

FLOUR This will serve as guide on how to measure flour.

1 First, fluff up the flour in the bag or canister.

Flour settles easily, becoming tightly packed inside a bag or jar. In order to make sure you’re not scooping up packed flour, you should fluff it up with a spoon or fork before you measure it.

2 Second, spoon the flour into the measuring cup.

Gently pile it in until it forms a heap above the rim of the measuring cup. Don’t pack the flour down.

3

Then, scrape a knife across the top of the measuring cup to level the flour.

This way, you’ll get rid of excess flour on top of the cup without packing down the flour inside.

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Chapter 1: Prepare and Produce Bakery Products

4 Whatever you do, DON’T scoop the flour directly from the canister.

This flour is often densely packed, so dipping the measuring cup into the bag or jar will yield too much flour nearly every time.

5 For reference, 1 cup of spooned and leveled all-purpose flour should

weigh between 120 and 125 grams.

6

Conversely, a scooped and packed cup can weigh up to 155 grams.

That’s over 30 grams more!

Weighing your flour is always the best way to go, but if you don’t have a scale, spooning the flour into a measuring cup and leveling it with a knife is your next best bet.

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Chapter 1: Prepare and Produce Bakery Products

SUGAR Tips On How To Measure Granulated Sugar And Powdered Sugar

Scoop the sugar into a measuring cup with a small spoon.

1

Set your bag or container of powdered or white sugar out in your cooking area. Take a regular spoon and start filling a dry measuring cup with the amount of sugar you need. Continue filling up the cup until it’s overflowing slightly, which makes it easier to get an exact measurement.

Level off any extra sugar with a knife.

2

Hold your cup of sugar over the bag or container to prevent any spills. After this, take the flat edge of a butter knife and slide it over the surface of your measuring cup. At this point, you can transfer the sugar to a mixing bowl, or wherever your recipe requires.

Sift the powder sugar if it looks lumpy.

3

Don’t worry if your powdered sugar looks like it’s in clumps. Once you’ve measured and leveled it off, dump the sugar into a sifter, and sift it into the rest of your recipe’s ingredients.

Sifting is useful for topping different recipes with powdered sugar.

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Chapter 1: Prepare and Produce Bakery Products

SUGAR Tips On How To Pack Brown Sugar

Scoop brown sugar directly from the bag.

1

Set out your bag or container of brown sugar in your cooking area, then dip in your dry measuring cup. Get as much brown sugar as you can so the cup is overflowing.

Press the sugar into the cup with the back of a spoon.

2

Hold the cup over a large bowl or sink, just in case any sugar spills out. Use the back of a spoon to press along the top of the sugar, forcing it into the cup. Continue pressing on the sugar until it’s firmly packed into your dry measuring cup.

Dump the packed sugar into a mixing bowl.

Flip your measuring cup over your mixing bowl, or wherever you’re combining your recipe’s ingredients. You may have to wait a few seconds for the brown sugar to slide out, since it’s more compact. When the sugar falls into the bowl, it’ll be the same shape as your measuring cup

7

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Chapter 1: Prepare and Produce Bakery Products

BAKING POWDER & BAKING SODA ▪

Baking powder and baking soda can settle down in their containers over time.

▪

Shake it up or give it a stir, then using a measuring spoon, lightly scoop out of the container.

▪

Use a knife (or the container if it has a leveler) to level it off.

Always remember the difference between baking powder and baking soda Each expire after 6 months, though I find they begin losing strength after 3 months. Write the date on the box so you know when to replace.

DRY YEAST How to Substitute Active Dry Yeast for Instant Yeast

Active dry yeast was the common dry yeast up until the late 20th century. It must be rehydrated in liquid before being added to the dough; use some of the water from the recipe to do this.

Often, you can test the yeast with a pinch of sugar as it rehydrates (proofing). If bubbles or foam form on the surface of the liquid within about 10 minutes of adding the water (110 to 115 F) and stirring your yeast is still alive

To use active dry yeast instead of instant (bread machine) yeast in a recipe, multiply the amount of yeast by 1.25.

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Chapter 1: Prepare and Produce Bakery Products

1 package active dry yeast

= about 2 1/4 teaspoons = 1/4 ounce = 7 grams

1 teaspoon instant dry yeast = 1 1/4 teaspoons active dry yeast 1 teaspoon active dry yeast = 3/4 teaspoon instant yeast 1 package instant yeast (2 1/4 teaspoons or 7 grams) = 1 1/4 package active dry yeast (2 4/5 teaspoons or almost 9 grams).

How to Substitute Instant Yeast for Active Dry Yeast Instant yeast, also known as fast-rising, rapid rise, quick rise and/or bread machine yeast, is a clone of yeast with slightly different attributes than good-old active dry yeast. It absorbs water a bit quicker so the little yeast cells can get their machinery going quickly, enhancing the bread's rise. The dried yeast is also made into much finer particles, again hastening rehydration.

Instant yeast is usually more expensive and can be directly added to the dry ingredients without rehydrating or proofing first. Because the dry ingredients absorb some of the heat from the lukewarm water, you can use water that is somewhat hotter, 120 to 130 F, to make your dough unless the recipe calls for colder water (delayed rise). You can choose to proof this yeast if it is older or past its expiration date. Use some of the liquid for the recipe to do this.

Multiply the amount of active dry yeast in the recipe by 0.75 to figure out how much instant yeast you should use.

1 package active dry yeast (2 1/4 teaspoons) = 1 2/3 teaspoons instant yeast 1 teaspoon active dry yeast = 3/4 teaspoon instant yeast

How to Substitute Dry Yeast for Fresh Yeast Fresh yeast, also known as cake yeast (because it is pressed into a cake or block) or compressed yeast, is a lovely product. It enhances baked goods with a subtle yeasty, flowery aroma that dry yeast does not. It might respond a bit quicker than active dry yeast, but the difference is minimal.

Beyond that, yeast functions in the same way, whether fresh or dried.

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Chapter 1: Prepare and Produce Bakery Products

C O N F E C T I O N E R S’ S U G A R Powdered Sugar/Icing Sugar 1. Measure confectioners’ sugar using the same spoon & level method as flour, explained above.

2. Sift confectioners’ sugar if the recipe calls for it. If your confectioners’ sugar is extra lumpy though, it’s best practice to sift it anyway.

3. As detailed above in the Flour section, 1 cup confectioners’ sugar, sifted means that the sugar is sifted after measuring and 1 cup sifted confectioners’ sugar means that the sugar is sifted before measuring.

COCOA POWDER Whether you’re using natural or Dutched cocoa, measure cocoa powder using the same spoon & level method as flour and confectioners’ sugar. Like confectioners’ sugar, cocoa powder can clump up. If a recipe calls for sifting it, make sure you take the time to do so.

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Chapter 1: Prepare and Produce Bakery Products

BUTTER Different Methods on How to Measure Butter

1

BY THE STICK Most sticks of butter have measurements on the wrapper of the stick. Each line denotes 1 tablespoon of butter. If you have a stick and either threw the wrapper away or the wrapper doesn’t have markings, you can still measure tablespoons.

To do this: 1. Take a ruler or tape measure and measure the length of the stick.

2. Make little marks on the stick of butter so that it’s even measured into 8 pieces.

This allows you to cut however many tablespoons the recipe calls for! Be sure to use a sharp knife for precision. You can also cut right through the wrapper, just remember to remove all of the plastic pieces before using it.

2

USING A MEASURING CUP If a recipe calls for 1 cup of butter, you will know to use 2 sticks.

However, if you are using butter that has an irregular shape, or aren’t certain how much you have, you might need to use a dry measuring cup.

To measure butter using a dry measuring cup: 1. Wait until the butter is soft enough to be scooped. Once it is soft enough, scoop butter into the measuring cup, being careful to avoid gaps of air.

2. Use a spoon or spatula to push the butter down lightly and then level off using a knife or spatula.

3. Once measured, scoop the butter out of the measuring cup and use as instructed in your recipe’s directions.

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Chapter 1: Prepare and Produce Bakery Products

3

USING WATER AND RULES OF DISPLACEMENT A less commonly known way to measure butter that is too firm or irregularly shaped is to do the water displacement method.

To do this: 1. You will need a sharp knife, a measuring jar that has markings of at least 2 cups, some water, and butter.

2. Slice your butter into cubes and fill a measuring cup to the 1 cup line with cold water (as warm or hot water will melt the butter).

Make sure to properly measure out 1 cup of cold water, at eye level on a flat surface. Start to place butter into the water-filled measuring cup, keeping an eye on the rising liquid.

Knowing how much butter you need, you will fill the measuring cup until the water reaches the exact amount that the recipe calls for.

For example, if you need ¼ cup of butter, the measuring cup should reach 1 ¼ cup. If you need ⅔ cup of butter, the measuring cup should reach 1 ⅔ cups.

THINGS TO NOTE The butter should not pile up and break the surface of the water. If the butter starts to pile up, gently rearrange or press it down so that all of the butter is below the

surface of the water.

This is the best way to get an accurate measure...

1. Be sure to slowly add the pieces of butter in, keeping an eye on the measurement lines.

2. When the water reaches the point you need, stop adding butter.

To remove the butter: 1. Place a strainer in a secured location and gentle strain the water/butter mixture.

2. Add the butter per your recipe’s instructions.

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Chapter 1: Prepare and Produce Bakery Products

BY SCALE If you have a kitchen scale, make sure that it is zeroed out before using it to measure your butter. Place pieces of cool, firm butter (not melted butter) onto the scale until you reach the amount that the recipe requires.

USING THE BUTTER TWIST The Butter Twist is a kitchen gadget that measures butter by the tablespoon by performing a 180-degree rotation.

FOR MELTED OR WHIPPED BUTTER To measure melted or whipped butter, simply let the butter soften and use the measuring cup method.

CONVERSION CHART FOR BUTTER STICKS

CUPS

TABLESPOONS

TEASPOONS

WEIGHT (oz/lb)

WEIGHT (g)

¼

1/8

2 tbsp

6 tsp

1 oz (1/16 lb)

28 g

½

¼c

4 tbsp

12 tsp

2 oz (1/8 lb)

57 g

1

½c

8 tbsp

24 tsp

4 oz (¼ lb)

113 g

1½

¾c

12 tbsp

36 tsp

6 oz (3/8 lb)

170 g

2

1c

16 tbsp

48 tsp

8 oz (½ lb)

227 g

2½

1¼c

20 tbsp

60 tsp

10 oz (5/8 lb)

284 g

3

1½c

24 tbsp

72 tsp

12 oz (¾ lb)

341 g

3½

1¾c

28 tbsp

84 tsp

14 oz (7/8 lb)

398 g

4

2c

32 tbsp

96 tsp

16 oz (1 lb)

454 g

Butter conversions in sticks, cups, tablespoons, teaspoons, ounces, pounds, and grams.

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Chapter 1: Prepare and Produce Bakery Products STANDARD MEASUREMENT OF BAKED PRODUCTS Common Weights, Measurement and Conversion of Baking Ingredient’s 1 cup all-purpose flour = 125 grams (4 1/2 ounces) 1 cup sifted all-purpose flour = 118 grams (4 ounces) 1 cup bread flour = 130 grams (4 1/2 ounces) 1 cup cake flour = 118 grams (4 ounces) 1 cup sifted cake flour = 105 grams (3 1/2 ounces) 1 cup (packed) brown sugar = 200 grams (7 1/2 ounces) 1/2 cup butter = 1 stick = 115 grams (4 ounces) 1 cup chocolate chips = 180 grams (6 1/4 ounces) 1/2 cup natural unsweetened cocoa powder = 41 grams (1.6 ounces) 1 cup confectioners’ sugar = 120 grams (4 1/4 ounces) 1 cup sifted confectioners’ sugar = 115 grams (4 ounces) 1/4 cup cornstarch = 28 grams (1 ounce) 1 cup granulated sugar = 200 grams (7 1/2 ounces) 1 Tablespoon honey = 21 grams (3/4 ounce) 1/2 cup maple syrup = 156 grams (5 1/2 ounces) 1 cup milk = 227 grams (240ml; 8 ounces) 1/4 cup molasses = 85 grams (3 ounces) 1 cup oats = 80 grams (3 ounces) 1/2 cup peanut butter = 135 grams (4 3/4 ounces) 1 cup sour cream or yogurt = 227 grams (8 ounces)

Substitution of Ingredients (DRY/LIQUID) Dry Ingredients Equivalents

Liquid Ingredients Equivalent

1 tablespoon = 3 teaspoons 1/8 cup = 2 tablespoons ¼ cup = 4 tablespoons 1/3 cup = 5-1/3 tablespoons ½ cup = 8 tablespoons 2/3 cup = 10 2/3 tablespoons ¾ cup = 12 tablespoons 1 cup = 16 tablespoons

1 cup = 8 fluid ounces = ½ pint 2 cups = 16 fluid ounces = 1 pint 4 cups = 32 fluid ounces = 2 pints = 1 quart 8 cups = 64 fluid ounces = 4 pints 4 quarts = 128 fluid ounces = 1 gallon

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Chapter 1: Prepare and Produce Bakery Products

APPROPRIATE BAKING TOOLS AND EQUIPMENTS Baking tools and equipment’s have different uses during baking. In order to create a good finished product, you must know their functions and proper caring of the equipment’s.

Let us see the different baking tools and equipment’s.

For Measuring: Sets of Measuring Cups It is used primarily to measure the volume of liquid, or bulk solid cooking ingredients such as flour and sugar.

The cup are marked with fractional measurements ( 1, ¾, 2/3, ½, 1/3, ¼, 1/8) on each side.

Sets of Measuring Spoons A set of assorted plastic or metal spoons that used to measure small amount of ingredients which is either liquid or dry. It also includes teaspoon and tablespoon that are marked with fractional measurement (1, ½, ¼, 1/8) on each side.

Graduated Measuring Cup It is made of transparent glass or plastic that used to measure liquid ingredients.

Timer It is a device that used to measured ingredients for setting accurate amount of baking and cooking products.

Thermometer It is used to measure the temperature of a food to determine if it has been cooked to its proper doneness.

Timer It is a device that use to regulate the specified amount of elapsed time like baked products and checking the doneness of cakes.

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Chapter 1: Prepare and Produce Bakery Products

For Cutting, Mixing, and Blending: Grater It is a kitchen utensils used to grate foods into fine pieces.

Dough Cutter It is a baking tool that is designed to scrape and split a bread dough.

Pastry Wheel Cutter It is a baking tool which is used to cut, shape, or mold pastry.

Electric Hand Mixer It is a device that use to regulate the specified amount of elapsed time like baked products and checking the doneness of cakes.

Electric Mixer It is a baking tool that uses gear driven mechanism to rotate a set of beaters in a bowl containing the food to be prepared.

Flour Sifter It is a baking tool that is used to separate and break up lumps in dry ingredients.

Wire Whisk It is a baking tool that used in blending ingredients together smoothly or to integrate air into the mixture through whisking, pounding or whipping.

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Chapter 1: Prepare and Produce Bakery Products

Pastry Blender It is a baking tool that are made of wires and several metal tines or strips. It is held together by a handle that used for cutting in solid fats or shortening when preparing pies, biscuits or doughnuts.

Pastry Brush It is a baking tool that use in applying oil or moisture on pans or surface of pastries and breads.

Rubber Scrapper It is a baking tool intended to gather bits of dough from board and a bowl.

Spatula It is a baking tool that is a long handled, flat spoon with a small scraping end.

Pastry Blender It is a baking tools that is a non- reactive and conducive device for food preparation. It can handle and stir thick butter, dough, frosting, fudge and the likes.

Spatula It is a baking tool that is used to mix ingredients as well as to store and serve food.

Shears It is a baking tool that is used to slice dough and rolls

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Chapter 1: Prepare and Produce Bakery Products

Cookie Cutter or Molders It is a baking tool that is used for shaping, molding, forming and cutting dough in making cookie recipe.

Pastry Blender It is a baking tools that is a non- reactive and conducive device for food preparation. It can handle and stir thick butter, dough, frosting, fudge and the likes.

Cookie Cutter or Molders It is a circular shaped stainless steel or aluminum ring baking tool that is used to hold the rich, whipped ingredients that provide an airy texture to the dish being prepared.

Cake Tester It is a baking tools that used to check the doneness of the cake and other bake products.

Cake Combs It is used for decorating cakes. It is used to make parallel lines around the sides of a layer cake.

Bakers Peel It is a shovel-like tool used by bakers to slide loaves of bread, pizzas, pastries, and other baked goods into and out of an oven.

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Chapter 1: Prepare and Produce Bakery Products

For Cake Decorating: Custard Cups It is a baking tool that is made of a heat-resistant porcelain or glass cup in which an individual custard is being baked.

Plastic Wrap It is a thin, transparent plastic film that adheres to surfaces and to itself, used chiefly as a wrapping or covering for food.

Utility Tray It is a baking tool that used to put and hold all the ingredients in a large quantity.

Parchment Paper It is used in baking that provides a non-stick/ heat resistant on a surface to bake on.

For Cooking and Baking: Tube Pan It is baking tool that is deeper with a tube center in uniform baking of chiffon cakes.

Loaf Pan It is a baking tool that used to bake bread. It’s function it to shape bread while it rising.

Jelly Roll Pan It is a type of pan that is characterized by a large, shallow rectangular tray that used for baking rolls.

Rectangular Pan It is type of pan that used in baking rectangular cakes.

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Chapter 1: Prepare and Produce Bakery Products

Cake Turn Table ( Lazy Suzan) It is a baking tool that used by placing an undecorated cake onto its rotating surface.

Square Pan It is type of pan that used in baking square cakes.

Muffin Pan It is a baking tool that has a slit cup holes that used for baking muffins and cupcakes.

Pie Pan It is type of pan that used in baking pies.

Cookie Sheets It is a baking tool that used to bake biscuits, and cookies.

Saucepan It is a cooking tools that used for making sauces and soups, or for braising foods.

Oven It is an insulated chamber that used to for baking breads, other baked products and the likes.

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Chapter 1: Prepare and Produce Bakery Products

Ingredients Used in Baking 1. FLOUR Flour is the main ingredients that use in baking. It is a powdery product that obtained from milled cereals, the foremost of which is wheat. Flour provides structure to the bread products. It also contributes to the color, texture, and the flavor of the baked products.

Four Kinds of Flour: • All-purpose Flour – also known as general or pastry flour. It has 10-11% gluten content. It is a combination of cake flour and bread flour. Hence, is it used as a substitute for making breads pastries and cakes. For bread making, it requires more kneading process to develop gluten, an in cakes, it requires less making to control gluten development.

• Bread Flour – also known as strong hard flour. It contains 12-14% gluten content. It has a course meal. It feels gritty, sandy, dry, and granular. It has a creamy color, and it usually does not lump when pressed together. This type of flour is ideal for making breads, rolls and other sweet yeast-raised product.

• Cake Flour – also known as soft flour. It has 7-9% gluten content. It is ideal for cakes, pastries and cookies. This flour has a velvety and smooth texture, is whiter than the other types, and tends to hold shape when lumped together.

• Whole wheat flour – also called as graham or entire wheat flour. It contains a compact of wheat kernel in its original proportion.

Other Forms of Flour a) Enriched flour – it is a kind of flour in which specified amounts of nutrients are added as required by law. b) Self-rising flour – it is a white flour in which sodium bicarbonate or baking soda plus an acid salt, usually calcium phosphate, has been added as leavening. This type of flour is convenient for those who wish to prepare products that use baking powder. c) Quick-mixing flour – it is a variety of white flour that has been moistened then re-dried.

When used, it does not lump or pack, and blends smoothly with liquid ingredients. d) Non-wheat flour – it refers to the group of flour that make use of legumes, root crops other than wheat. In the Philippines , the common ones that are available in the markets are potato flour, rice flour, malagkit (glutinous rice, corn flour, ube flour, and several flour.

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Chapter 1: Prepare and Produce Bakery Products 2. SUGAR This is a sweet crystalline, soluble compound that comes from the processing of sugar cane and sugar beets. It is available in the market in different forms as follows : • Brown sugar – it comes from the different shades of brown depending on how well it has been processed. The darkest brown color is usually sticky, lumpy, and contains more molasses than the brown and light-brown types. Unlike white sugar, it contains some caramel, mineral water, and more moisture. Brown sugar is less purified than white sugar.

• Confectioner’s sugar – it is the finest texture compared to brown or white sugar. It contains cornstarch. This prevents the lumping or crystallization of the sugar granules. This type of sugar is used mostly used in icing and cake mixes where a blending of sugar and flour is done, and then added in the final stages of mixing.

Other types of Sugar: a) Panutsa – it is a solid mass of crude sugar that usually in half coconut shell shape. b) Lump sugar – it is white and porous and it is usually sold in the market in cubes. c) Molasses – it is unrefined sugar that is in liquid form, black in color, and very thick in consistency.

Sugar contributes to the browning of the crust. The intensity of the brownies depends on the amount of sugar used. As the amount of sugar increases, and as more brown sugar is used, the bread crust becomes darker. Likewise, the bread is baked in a shorter time to retain to retain the moisture. A rich brown crust adds appeal and palatability to the baked product.

Sugar improves the flavor and the aroma of the baked product. Among all ingredients, it has the dominant effect on flavors because it sweetens the products. Other than its sweetness, it imparts a sweet aroma that stimulate appetite and desire for the product.

3. LEAVENING AGENTS It is a substance that produces gas while mixing or heating the dough or the batter. When the gas is produced, the product increases its volume, an becomes light and porous.

Three (3) Group of leavening agents: • Air is incorporates in several ways when one creams the butter and sugar: eggs are added one a time while mixing, the butter folded into a whipped egg whites, or egg whites are beaten using a wire whisk.

•

Steam or hot water causes the mixture to rise like siopao and steamed puto.

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Chapter 1: Prepare and Produce Bakery Products • Carbon dioxide is produced by the use of yeast, a biological leavener, baking powder, and baking soda.

Baking Powder – it is a chemical leavening agent that is produced by mixing baking soda and acid salt. Starch is added to stabilize the mixture.

Baking Soda – also known as bicarbonate of soda or sodium bicarbonate and also a chemical leavening agent. When heated, carbon dioxide is released and a residue of washing soda remains in the cake, imparting a dark color and lending an unpleasant taste. Acid solution ( vinegar, lemon juice, or molasses) may be use to counteract this.

Yeast - is a unicellular plants that reproduces by budding. It is available in the market in dry an granular form and as cake or compressed yeast.

4. LIQUID INGREDIENTS It refers to milk, cream, fruit juices, and water. It is added to the flour to develop gluten.

Gluten - it refers to the elasticity substance from the protein components of the flour, namely glutenin and gliadin. The amount of water on the flour its consistency. Too much water weakens and tends to spread the gluten. The amount of water needed partly on the flour used. Bread flour absorbs more water while cake flour absorb less. The portion of water to flour is in a ratio of 1:2 ½ cup for bread flour, 1:2 for cake flour, and 1:3 for all-purpose flour.

Importance of Liquid Ingredients in Baking: a) It serves as integral components in the preparation of batters. b) It add flavors ( like milk or juices ). c) It contributes on the volume and texture of the product. d) It promotes the growth of leavening agents like yeast in lukewarm water.

5. FATS AND OIL •

Butter – it is a repined cream of milk that contains 88% butterfat. It is also in making the dough that improves the taste and flavor. Butterfat is separated from buttermilk by churning.

It contains approximately 15% moisture.

•

Butter compounds – it is made of mixing 40% melted fat from vegetable oil such as corn oil, cottonseed, coconut oil, etc. Its less expensive than butter and mostly used in bread.

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Chapter 1: Prepare and Produce Bakery Products

•

Hydrogenated fats – also known as shortening or plastic fats. It is made from deodorized vegetable oil such as soybean, cottonseed oil, corn oil, and coconut oil. It undergo a processed by passing in the hydrogen tank under pressure with nickel catalyst. The fat becomes hard as it goes through a process. The longer the process, the fats will be. The fats are free from moisture, rending them plastic. The plasticity of these fats allow easily incorporation and incorporation in dough. This ingredients are commonly used in pie crust, pastries, cakes and breads. It has a god creamy property, it has the ability to aerate the mixture, resulting in a better leavened product.

•

Hog fat or lard - it comes from the back sides of a hog. It is also easy to handle and soft when used in baking. It makes the products light, flaky and tender. It is excellent in making breads, biscuits and crusts.

•

Margarine – it contains of 80% of fat and 16% of water. It is a fat emulsified with cultured milk. This is widely used in cookies, breads, and cakes.

•

Vegetable oil – it is a liquid fat that is used in breads and cakes. It is also difficult to handle and is less efficient in dough.

Importance of fats in all types of yeast bread a) b) c) d) e)

It improvs the flavor of the bread.

It lubricates the gluten strands, and producing better layer.

It contributes on the tenderness of the product.

It gives a better flavor to the baked products.

It helps to retain the air in the dough that gives a better volume on the crust.

6. EGGS It acts as a leavener and it gives color, richness, flavors, and nutritive value of bread and pastries. Good quality eggs creates a better-flavored baked products.

A good quality eggs refers to the condition of the yolk, air sac, shell and white. A fresh egg has a clean, unbroken shell an air sac with depth of about 3/8 inch; the egg white is thick, and the yolk is rounded and standing. It can last for about 7 days. And can be stored in the refrigerator for a longer shell life.

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Chapter 1: Prepare and Produce Bakery Products

7. OTHER INGREDIENTS • Flavorings – it refers to the extracted essential oils that comes mostly from fruits, beans, and leaves. It also derived from natural oils extracted from the exterior parts of the fruit or the pulp of the fruit. They are diluted in ethyl alcohol into solutions and can packaged in small bottles. The commonly available flavors in the market are orange, vanilla, coconut, pineapple, pandan, lemon, almond and vanilla.

Flavorings are used in small quantities and usually teaspoons. Vanilla extracts are usually used in pastillas and leche plan. Gulaman desserts uses almond extracts while orange and leomon extract are used in some cakes and icings.

• Salt – also known as sodium chloride. It is used to bring out the flavor of the baked products.

• Seeds or Spices – it is mainly used in baking due to the aroma and flavor they impart to the baked products. It is usually used to provide accent to the flavor that usually originated from the plant sources. It comes from barks of tress, roots, fruits, seeds and flowers.

Commonly used spices that are available in the market: • • • • •

All-spice, nutmeg, and cloves (for fruitcakes) Sesame seeds (buns) Anise (cookies) Cinnamon (bread) Ginger (ginger rolls)

Different Techniques and Mixing Methods used in Preparing Bake Products 1. Beating: This is the process of creating air or gluten by quickly mixing ingredients.

You accomplish this by using a spoon or the paddle attachment on a mixer.

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Chapter 1: Prepare and Produce Bakery Products

Beating Techniques for Egg Whites For a Stand Mixer: Beat the egg whites with cream of tartar and sugar:

1

1. Place egg whites in a clean, dry spotless mixer bowl of a stand mixer. Make sure there are no egg yolks or shells in the mixture.

2 2. With a stand mixer fitted with a whisk attachment, beat egg whites on low to medium-low until foaming, taking about 1 minute. As air is beaten into the egg whites, they will start to lighten in color with large air bubbles.

3 3. Keep mixing the egg whites on low to medium-low speed. The egg white foam will increase in volume and become white and the size of the air bubbles will start to decrease.

4. When the egg white foam increases in volume with smaller bubbles, immediately add the cream of tartar at the side of the bowl. Do NOT add in salt.

5. After adding, increase the mixer speed to medium.

The bubbles in the egg white foam will become smaller and more even in size. When it reaches this stage, increase the mixer speed to medium-high.

4

5

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Chapter 1: Prepare and Produce Bakery Products

6 6.. Peak Stages: Your egg whites can now be beaten from soft to stiff peaks. Sometimes a firm peak stage is called for; it is in between a soft and stiff peak stage. When the mixer is stopped and the beater lifted, the egg white's peak should hold and then curl slightly at the end.

7 7. When the egg whites have increased approximately 4 times in volume, add the sugar slowly in a steady stream at the side of the bowl. After the sugar has been added, increase the mixer speed to high.

A. SOFT PEAK STAGE Continue to beat on high until the egg white foam becomes glossy. This is called the soft peak stage. It is reached when the peaks of the whites droop when the beater is turned off and lifted. Add the vanilla or any extracts in the final moments of whipping, unless beating to a stiff peak stage.

B. STIFF PEAK STAGE Continue to beat on high until the egg whites are white, fluffy, firm and still very glossy called the Stiff Peak Stage. Add the vanilla or any extracts in the final moments of whipping.

The whites will start to form lumps as the mixer beats. STOP beating when they do, as shown in the photo; that means in a few seconds, your whites will begin to overbeat.

A test to perform to see if your egg whites are stiffly beaten is to stop the beaters and then lift them -- the peak should hold. If not, continue beating for a few seconds more and perform the test, again.

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Chapter 1: Prepare and Produce Bakery Products

With stiffly beaten egg whites, you can gently cut a table or icing knife through the middle; it creates a narrow grove with stiff walls.

8. Use your whites in the recipe immediately upon beating them.

If they sit for more than 10 minutes, they lose stability start to start to deflate, so whip again by hand with a whisk, if they do. They will keep a bit longer if the foam contains sugar and an acid, such as cream of tartar or lemon juice. Generally speaking, the more sugar that has been whipped into the whites, such as for a meringue, the longer they will hold their volume and stiffness without deflating as it is shaped

For Electric Hand Mixer: 1. In a medium size deep bowl, with straight sides, beat the egg whites on low until foamy.

2. Add the cream of tartar. Increase the mixer speed to high and beat until soft peaks form when the beater is raised.

3. Add the sugar slowly at the side of the bowl.

4. Continue to beat on high until soft or stiff peaks form when the beater is raised.

5. Scrape down sides of bowl before using.

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Chapter 1: Prepare and Produce Bakery Products

2. Blending: This is used to distribute the ingredients in a batter or mixture evenly.

Several tools can be used to blend a mixture. You can use a spoon, rubber spatula, whisk, or the paddle attachment on a mixer.

3. Creaming: This is when you incorporate air while combining softened fats and sugar.

Use the paddle attachment of the mixer on medium for creaming.

4. Cutting: This is done to mix fats into dry ingredients such as butter into pie dough.

Depending on your final product, you can cut a mixture with a pastry cutter, your fingers, or the paddle attachment on your mixer.

5. Folding: Folding is used to mix delicate ingredients like whipping cream or whipped eggs into a dough or batter. When folding in ingredients, use a rubber spatula or a balloon whisk.

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Chapter 1: Prepare and Produce Bakery Products

6. Kneading: This is done to create gluten in your product. Gluten provides the structure for your finished product. Use a dough hook for kneading. If you must do it by hand, fold vigorously in a rhythm to encourage the gluten forming process.

7. Sifting: This process removes lumps from dry ingredients and aerate the ingredients.

To accomplish this, my a rotating sifter or mesh strainer.

8. Stirring: This is mixing the ingredients by hand using a rubber spatula, spoon, or whisk.

9. Whipping: This is when you beat a mixture vigorously to incorporate air. To whip a mixture such as American buttercream icing, use the whip attachment for your mixer or whisk.

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Chapter 1: Prepare and Produce Bakery Products

OVEN TEMPERATURE GUIDE CONVERSION CHART MEASUREMENTS AND TEMPERATURES CUP TO TABLESPOON TO TEASPOON TO MILLILITERS (CUP TO ML) 1 cup = 16 Tbsp = 48 tsp = 240 ml ¾ cup = 12 Tbsp = 36 tsp = 180 ml 2/3 cup = 11 Tbsp = 32 tsp = 160 ml ½ cup = 8 Tbsp = 24 tsp = 120 ml 1/3 cup = 5 Tbsp = 16 tsp = 80 ml ¼ cup = 4 Tbsp = 12 tsp = 60 ml 1 Tablespoon = 15 ml 1 teaspoon = 5 ml CUP TO FLUID OUNCES (CUP TO FL.OZ) 1 cup = 8 fl. oz ¾ cup = 6 fl. oz 2/3 cup = 5 fl. oz ½ cup = 4 fl. oz 1/3 cup = 3 fl. oz ¼ cup = 2 fl. oz FAHRENHEIT TO CELCIUS 500 F = 260 C 475 F = 245 C 450 F = 235 C 425 F = 220 C 400 F = 205 C 375 F = 190 C 350 F = 180 C 325 F = 160 C 300 F = 150 C 275 F = 135 C 250 F = 120 C 225 F = 107 C

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Chapter 1: Prepare and Produce Bakery Products

OVEN TEMPERATURE CONVERSIONS DEGREE CELCIUS

FAHRENHEIT

GAS OVEN

DESCRIPTION

140 C

275 F

1

cool

150 C

300 F

2

170 C

325 F

3

Very moderate

180 C

350 F

4

moderate

190 C

375 F

5

200 C

400 F

6

Moderately hot

220 C

425 F

7

hot

230 C

450 F

8

240 C

475 F

9

Very hot

PROJECT PLAN MAKING Before exercising the proper procedures, accurate measurements, proper using of baking tools and equipment’s, and other factors that contributes to the success of the baked product you prepared, you must make first your own Project Plan. It will serve as your guide before and during starting your practicum activity.

Project plan serve as a guide for bakers especially for a beginners who aims to achieve a good quality baked product. It give us the guide to know the precise measurement of the different ingredients needed in the baking recipe. It also show you to follow the standard operating procedures in order for you to attain the good outcomes of the product. It requires a complete detailed and final documentation to track project requirements, functionalities, proper budgeting and procedures in making the recipe.

In making your project plan, you must finalized the parts of its for proper arrangement of details. It will help the baking process to become easier because it is systemic and organized.

Summarization of the information involved during the practicum is also included. You must follow the proper sequence of the practicum for you to be able to have a neat and prefect baked product.

Having a project plan is quite essentials for the students. Just follow the steps in making project plan and you will attain a successfully baked product.

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Chapter 1: Prepare and Produce Bakery Products

Sample Project Plan for Bread Recipe Chocolate Chip Muffin Title of the Project Plan I. Name of the Project: Chocolate Chip Muffin II. Objectives A. General Objectives: At the end of the practicum, the students are expected to: 1. Develop a deeper understanding with regards to the creation of a baked product.

B. General Objectives: At the end of the practicum, the students are expected to: 1. Enumerate the step-by-step procedures in making muffin recipe; 2. Describe the different baking tools used in the practicum activity; and 3. Demonstrate the standard operating procedures in making chocolate muffin recipe: III. A. Ingredients 4 cups All-purpose Flour 1 cup white sugar 6 teaspoons baking powder 1 teaspoon iodized salt 1 cup evaporated milk 2/3 cup vegetable oil 1 pc large eggs 1 ½ cups mini white chocolate chips 4 tbsp white sugar 2 tbsp brown sugar B. Cost Analysis

33

QUANTITY

INGREDIENTS

ESTIMATED PRICE

REAL COST

4c

All-Purpose flour

Php 11.00

Php 9.00

1c

White sugar

Php 13.00

Php 10.00

6 tsp

Baking powder

Php 6.00

Php 2.00

1 tsp

Iodized salt

Php 1.00

Php 0.50

Chapter 1: Prepare and Produce Bakery Products

1c

Evaporated Milk

Php 18.00

Php 11.00

2/3 c

Vegetable oil

Php 9.00

Php 8.00

2 pcs

Large eggs

Php 18.00

Php 16.00

1½c

Mini sweet chocolate chips

Php 21.00

Php 15.00

5 tbsp

White sugar

Php 8.00

Php 2.00

3 tbsp

Brown sugar

Php 6.00

Php 1.00

Php 79.50

Php 74.50

DATE BORROWED

DATE RETURNED

TOTAL C. Tools and Equipment's QUANTITY

TOOLS AND EQUIPMENS

3 pcs

Muffin pan/cupcake molds

2 pcs

Cooling racks

1 pc

Food tong

3 pcs

Mixing bowls

1 set

Measuring cups

1 set

Measuring spoons

12 pcs

Ingredients bowl

2 pcs

Spoon and fork

2 pcs

Metal spatula

1 pc

Flour sifter

1 pc

Cake tester

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Chapter 1: Prepare and Produce Bakery Products

D. Other Materials QUANTITY

MATERIALS

ESTIMATED PRICE

REAL COST

1 pack

Decorated paper cups

Php 21.00

Php 15.00

5 pcs

Paper bags

Php 5.00

Php 3.75

Php 26.00

Php 18.75

TOTAL

IV. Procedures 1.

2.

3.

4.

5.

6.

Pre-heat the oven at 400 ºF (350 ºC). Grease the bottoms only of the 12 muffin cups or line with baking cups.

In a mixing bowl, combine flour, ½ cup sugar, baking powder, chocolate chips, and salt.

Mix well in a separate mixing bowl, combine milk, oil, and eggs. Blend well.

Add the dry ingredients, all at once stir just until dry ingredients are moistened (batter will be lumpy).

Fill cups 2/3 full sprinkle tops of muffins before baking with a combination of 3 table spoons sugar and 2 tablespoons brown sugar.

Bake for about 20-25 minutes or until cake tester inserted in center comes out clean. Cool for 1 minute before removing from the pan. Serve warm.

V. Documentation: (This will be accomplished after the practicum has been done) VI. Narrative Report: (This will be accomplished after the practicum has been done)

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Chapter 1: Prepare and Produce Bakery Products

Suggested Baking Recipes SOFT ROLL BREAD Recipe Ingredients: 3 ½ cups ½ cup 150 ml 1 tbsp 1 tbsp 1 pc ¼ tsp 1 tbsp

Bread flour (sifted) Granulated Sugar lukewarm water yeast sugar egg (large) salt margarine/butter

Procedure: 1.

2.

3.

4.

5.

6.

7.

8.

9.

10.

11.

12.

13.

Pre-heat the oven for about 325 ºF..

Sift the flour in a separate mixing bowl.

Dissolve the yeast and 1 tbsp. sugar in a lukewarm water.

Set aside for 10 minutes.

Add the remaining ingredients except the margarine.

In a floured board, knead the flour until it forms into a dough.

Apply little by little the margarine/ butter on the form dough until the it has been incorporate on the soft dough. Dough should be malleable.

Put the dough in a greased mixing ball. Then, cover it with a damp cloth/ cling wrap.

Rest it for 45 minutes.

Punch down the dough. Then, transfer it again on the floured board.

Cut into two. Scale the soft dough for about 50 grams. Rest for 20 minutes.

Brush with egg wash.

Bake for about 200 ºC for 15-25 minutes or until golden brown.

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Chapter 1: Prepare and Produce Bakery Products

DINNER ROLL Recipe Ingredients: 2 tsp 1 1/8 cups 3 ¾ cups ½ cup ½ cup 3 pcs ¼ cup 1/3 cup For Egg Wash: ¼ cup 1 tbsp

Instant dry yeast water all-purpose flour sugar iodized salt large eggs evaporated milk salted butter egg whites water

Procedure: 1. Pre-heat oven for about 325 ºF. 2. Dissolve instant yeast in 1/3 cup of water. Set aside.

3. In a mixing bowl with dough hook or flat beater attachment, place the sifted allpurpose flour, sugar, and salt then mix at low speed for 1 minute.

4. Add the remaining water, egg yolks, evaporated milk, and dissolved yeast at the mixture.

5. Mix at a medium speed for approximately 4 minutes.

6. Add butter and continue mixing until very soft dough forms or until gluten is slightly develop.

7. Transfer the dough to a greased bowl and cover with a plastic.

8. Let the dough rest for about 15 minutes at a room temperature.

9. Punch down the dough and divide into round pies weighing 35 grams each.

10. Place 9 rounded dough pieces on a greased 8” x 8” baking pan.

11. Let the dough rise until it double in size ( approximately 1 hour at a room temperature).

12. Bake it for about 15-20 minutes or until golden brown.

13. Brush top with egg wash.

14. Let the bread cool for about 15 minutes before removing from the baking pan.

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Chapter 1: Prepare and Produce Bakery Products

MODERN PANDESAL (STRAIGHT DOUGH) Recipe Ingredients: 5 cups 1 tbsp 1 tbsp 1 1/3 cups 2 pcs ½ cup ¾ cup ½ tbsp

Bread flour granulated sugar active dry yeast water eggs vegetable oil granulated sugar salt Bread crumbs (for coating) Vegetable shortening (for greasing)

Procedure: 1.

2.

Pre-heat the oven 325 ºF. Dissolved the water and 1 tbsp. sugar in a bowl until the yeast disperse over the liquid.

Then, set aside for 1 minutes. Use the wire whisk to dissolved the mixture. Cover it with plastic cling wrap. Set aside for 8-10 minutes.

3. On the yeast mixture, add the vegetable oil, ¾ cup granulated sugar, salt and egg yolks.

4. Blend well. Add the bread flour.

5. Knead the dough for about 8-10 minutes or until smooth and elastic.

6. Shape the dough into a smooth ball.

7. Place it slightly on a grease bowl. Then, cover it with a plastic cling wrap/ damp cloth.

Let the dough rise for 3-4 hours or until the volume is doubled.

8. Greased the half-sheet pan with shortening / oil. Set aside.

9. Cut the dough into three pieces, then roll each half into a round baston about 30 cm x 1 ½ cm, about 30 grams. Then roll in the bread crumbs.

10. Arrange the dough on the greased baking sheets with one side of each piece facing up, about 2 ½ cm apart.

11. Let it rise for 2 ½ hours or until the dough become double in size.

12. Bake in a oven at 375ºF for 15-20 minutes or until golden brown.

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Chapter 1: Prepare and Produce Bakery Products

PANDESAL Recipe Ingredients: 2 tsp 1 ¼ cup 2 cups 2 cups ½ cup 2 tsp 1/8 cup

For Dusting: 1 cup

Instant dry yeast water all-purpose flour bread flour (sifted) sugar iodized salt shortening bread crumbs

Procedure: 1.

2.

3.

4.

5.

6.

7.

8.

9.

10.

11.

12.

13.

14.

15.

16.

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Pre-heat the oven for about 350 ºF. Dissolve the instant yeast in 1/3 cup of water. Set aside.

In a mixing bowl with dough hook or flat beater attachment.

Place the sifted all-purpose flour, bread flour, sugar, and salt. Mix at a low speed for 1 minute.

Add the remaining water and dissolved yeast.

Mix at a medium speed until gluten is slightly developed.

Transfer the dough to a grease bowl and cover with plastic.

Let the dough rest for about 15 minutes at room temperature.

Punch down the dough and roll into a baston shape about ½” in diameter.

Cut the dough into pieces weighing 30 grams each.

Arrange pieces with the flat side facing up on a 12” x 16” baking pan.

Make a 3 rows with 8 pieces per row.

Sprinkle top with breadcrumbs.

Let the dough rise until it doubles in size (approximately 1 hour at room temperature).

Once the dough has risen to double its original volume.

Bake for about 13-15 minutes or until golden brown color.

Chapter 1: Prepare and Produce Bakery Products

ENSAYMADA Recipe Ingredients: 2 tsp 2/3 cup 3 3/4 cups 1/3 cup 2 tsp 3 pcs ¼ cup 1/3 cup Toppings: ½ bar 1 bar 1 cup 5 pcs

Instant dry yeast water all-purpose flour sugar salt eggs (large) evaporated milk unsalted butter salted butter (creamed) cheddar cheese (grated) sugar salted eggs

Procedure: 1. Pre-heat the oven for about 325 ºF. 2. Dissolve the instant dry-yeast in a 1/3 cup of water. Set aside.

3. In a mixing bowl with a dough hook or flat beater attachment.

4. Place the sifted all purpose-flour, sugar, and salt. Mix at a low speed until incorporated.

5. Add the dissolved yeast, remaining water, eggs, and evaporated milk.

6. Mix at a low speed or 2 minutes then mix at medium speed for approximately 4 minutes.

7. Add the unsalted butter and continue mixing until gluten is slightly developed.

8. Transfer the dough to a greased bowl and cover with plastic.

9. Let the dough rest for about 15 minutes at room temperature.

10. Punch down the dough and divide it into pieces weighing 60 grams each. Round each piece.

11. Let the dough rest for about 15 minutes. Cover with plastic to prevent from drying.

12. Roll out the pieces thinly into 8”x5” rectangles. Brush surfaces with butter.

13. Roll each piece into a long rod and twirl into shape, locking ends to seal.

14. Place each piece in a greased ensaymada molder.

15. Let the dough rise until it doubles in size (approximately 1 hour and 30 minutes at room temperature).

16. Bake for 17 minutes or until golden brown in color.

17. Let the bread cool, then remove from the molders.

18. Brush on top of each ensaymada with creamed butter and sprinkle with grated cheese and sugar.

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Chapter 1: Prepare and Produce Bakery Products

CINNAMON ROLL Ingredients: 2 tsp 1 3/4 cups 2 cups ½ cup 2 tsp 1 1/8 cups 1 tbsp 1 pc 1/3 cup

Recipe Instant dry yeast all-purpose flour (sifted) bread flour (sifted) sugar salt water evaporated milk egg (medium) - egg yolk only margarine (melted)

Cinnamon Filling: 1/3 cup margarine (room temperature) ¾ cup brown sugar 3 tbsp Cinnamon powder Procedure:

1.

2.

3.

4.

5.

6.

7.

8.

9.

10.

11.

12.

13.

14.

15.

16.

17.

18.

41

Pre-heat the oven for about 325 ºF. In a mixing bowl with dough hook or flat beater attachment.

Place the sifted all-purpose flour, bread flour, instant dry yeast, sugar, and salt. Mix at a low speed for 1 minute.

Add water, evaporated milk, and egg yolk.

Mix at a low speed for 2 minutes than at a medium speed for approximately 4 minutes.

Add the melted margarine and mix until gluten is slightly developed.

Transfer the dough to a greased bowl and cover with plastic.

Let the dough rest for about 15 minutes at a room temperature.

Using a rolling pin, roll out the dough into a rectangle (approximately 8” wide x 12” long x 2” high).

Spread cinnamon filling evenly on the dough.

Roll the dough into a log about 17” long.

Cut he dough into 19 pieces approximately 3/4” thick.

Place the sliced dough on an 8” x 12” grease baking pan.

Let the dough rise until double in size.

Bake for about 25 minutes.

Remove the cinnamon rolls from a pan immediately after baking.

Spread desired amount of cream cheese frosting on top of warm rolls.

Serve while hot.

Chapter 1: Prepare and Produce Bakery Products

STANDARD SCORE SHEETS FOR YEAST BREAD Name of the Recipe: ________________________________________ Date: _______________________________ Evaluator: ___________________________________________________ Grade & Section: __________________ Group No: ___________________________________________________ Teacher: ___________________________ Direction: Put a check mark (/) below the appropriate column.

RATING CRITERIA

EXCELLENT 5

GOOD 4

FAIR 3

POOR 2

VERY POOR 1

I. Inside Characteristics Color : Free from streaks, creamy Flavor : Sweet accent of filling Texture: Slightly moist, tender, soft Grain : Evenly distributed fine, fine uniform cells II. Outside Characteristics Color : Even, tender and crisp Shape : Symmetrical, rounded top, well proportioned Thickness : Free from cracks Grain : Evenly distributed fine, fine uniform cells SCORE Comments/Suggestions: ______________________________________________________________________________________________________________ ______________________________________________________________________________________________________________ ______________________________________________________________________________________________________________ ______________________________________________________________________________________________________________ ______________________________________________________________________________________________________________ __________________________________________________________________

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Chapter 1: Prepare and Produce Bakery Products STANDARD SCORE SHEETS FOR MUFFINS & QUICK BREAD Name of the Recipe: ________________________________________ Date: _______________________________ Evaluator: ___________________________________________________ Grade & Section: __________________ Group No: ___________________________________________________ Teacher: ___________________________ Direction: Put a check mark (/) below the appropriate column.

RATING CRITERIA

EXCELLENT 5

GOOD 4

FAIR 3

POOR 2

VERY POOR 1

I. Inside Characteristics Flavor : Well blended with no bitterness; pleasing Grain : Free from tunnels; even cells; round Shape : Free from peaks, no cracks; uniform; well- rounded on top Color: Free from streaks; slightly yellow; creamy white Texture: Light; moist; tender II. Outside Characteristics Color : Uniform golden brown Shape : No cracks; free from peaks; uniform; well-rounded on top; uniform Size : Large in proportion to weight; uniform Crust: slightly rough or pebbled; shiny; tender SCORE Comments/Suggestions: ______________________________________________________________________________________________________________ ______________________________________________________________________________________________________________ ______________________________________________________________________________________________________________ ______________________________________________________________________________________________________________ ______________________________________________________________________________________________________________ __________________________________________________________________

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Chapter 1: Prepare and Produce Bakery Products

Activity 1. BAKING TOOLS AND EQUIPMENTS Direction: Identify and label each baking tools and equipment’s that used in baking recipe.

Write your answer on the space provided for.

1. ____________________

5. ____________________

2. ____________________

6. ____________________

9. ____________________

3. ____________________

7. ____________________

4. ____________________

8. ____________________

10. ____________________

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Chapter 1: Prepare and Produce Bakery Products

Activity 2. STANDARD MEASUREMENT OF BAKED PRODUCTS Direction: Write the exact substitution in measurements of baked products in each number.

INGREDIENTS

SUBSTITUTION

1. 2 cups All-Purpose Flour

________________________ grams

2. 2 cups All-Purpose Flour

________________________ grams

3. 5 cups Granulated Sugar

________________________ grams

4. 2 cups Sifted Confectioners’ Sugar

________________________ ounces

5. 2 cups Sifted Confectioners’ Sugar

________________________ ounces

6. 2 cups Baking Powder

________________________ Tablespoons

7. 8 quartz of Fresh Milk

________________________ gallons

8. 5 Tablespoons Iodized Salt

________________________teaspoons

9. 4 cups Cocoa Powder

________________________ Tablespoons

10. 5 cups Evaporated Milk

________________________ fluid ounces

Activity 3. ESSAY Directions: Answer the question and write it on the space provided below.

1. What is the importance of the following baking ingredients in making baked products?

A. Flour ____________________________________________________________________________ ____________________________________________________________________________ ____________________________________________________________________________ ____________________________________________________________________________ ____________________________________________________________________________ ____________________________________________________________________________

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Chapter 1: Prepare and Produce Bakery Products

B. Sugar ____________________________________________________________________________ ____________________________________________________________________________ ____________________________________________________________________________ ____________________________________________________________________________ ____________________________________________________________________________ ____________________________________________________________________________ C. Eggs ____________________________________________________________________________ ____________________________________________________________________________ ____________________________________________________________________________ ____________________________________________________________________________ ____________________________________________________________________________ ____________________________________________________________________________ D. Liquid Ingredients ____________________________________________________________________________ ____________________________________________________________________________ ____________________________________________________________________________ ____________________________________________________________________________ ____________________________________________________________________________ ____________________________________________________________________________ E. Fats and Oils ____________________________________________________________________________ ____________________________________________________________________________ ____________________________________________________________________________ ____________________________________________________________________________ ____________________________________________________________________________ ____________________________________________________________________________ F. Leavening Agents ____________________________________________________________________________ ____________________________________________________________________________ ____________________________________________________________________________ ____________________________________________________________________________ ____________________________________________________________________________ ____________________________________________________________________________

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Chapter 1: Prepare and Produce Bakery Products

2. What is the purpose of making project plan before baking? ____________________________________________________________________________ ____________________________________________________________________________ ____________________________________________________________________________ ____________________________________________________________________________ ____________________________________________________________________________ ____________________________________________________________________________ ____________________________________________________________________________ ____________________________________________________________________________ ____________________________________________________________________________ ____________________________________________________________________________ ____________________________________________________________________________

What I have learned?

Congratulations on completing this part of the module. Before your proceed, what are your thoughts about this lesson? Share your insights by completing the following sentence prompts.

I have learned that

I have realized that

47

Chapter 1: Prepare and Produce Bakery Products

I will apply

48

Chapter 2: Prepare and Produce Pastry Production LEARNING OBJECTIVES At the end of the discussion, the learners will be able to: ▪

Explain briefly the different classifications of fillings, coatings, icing and glazes used in making pastry products:

▪

Identify the decorative techniques in making garnishes in a pastry recipe;

▪

Follow the standers operating procedures in finishing a pastry products;

▪

Demonstrate the proper plating and presenting pastry products;

▪

Prepare pastry products according to established procedures and standards;

▪

Present and decorate pastry product;

▪

Store pastry product properly; and

▪

Prepare the different suggested recipe by following the step by step procedure in making the recipe:

DEFINITION OF TERMS

Pastry - is a type of dough made with flour, water and shortening.

Icing – is a mixture of sugar with liquid or butter, typically flavored and colored, and used as a coating for cakes or cookies.

Glaze – it refers to a flavorful coating that forms on food as it is cooked.

Garnish – it refers to something (such as lemon wedges or parsley) used to decorate or flavor food or drink.

Coating - a thin layer or covering of something.

Food plating - is the process of arranging and decorating food to enhance its presentation.

Fondant - a thick, soft, sweet food, made mainly of sugar and used to cover cakes, a small soft sweet made mainly from sugar.

Ganache - a whipped filling of chocolate and cream, used in confectioneries such as cakes and truffles.

Whipped cream – is a liquid heavy cream that is whipped by a whisk or mixer.

Texture- surface appearance of a crust.

Flaky- characteristic of a crust with crispy layers instead of being soggy and wet.

Overhydration- flour resulting to a less flaky products because too much liquid is absorbed.

Innovative- to introduce something new.

Crust- dough in pies and other pastries Habits- customary way of doing things.

Safety guides- that which govern action that protect from injury or harm.

Enriched- to make rich ,fillings enrich pastries by improving its palatability.

Hydration -to combine with water to form or hydrate.

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Chapter 2: Prepare and Produce Pastry Production

TRUE OR FALSE : Write TRUE if the statement is correct. Write FALSE if the statement is wrong. ____________ 1. Pastries are assortment of rich flour mixture consisting of a high proportion of fats. ____________ 2. Well known pastries in bakeshops are croissant, puff pastries, pies and tarts. ____________ 3. Milk does not improved the flavor and color of the crust. ____________ 4. The use of salt in any baked products improves the flavor. ____________ 5. An ideal crust is one that is tender and flaky. ____________ 6. A good crust has a well-formed shape that is even in all sides. ____________ 7. An attractive and appetizing crust should be golden brown with edges shade darker. ____________ 8. Overhandling dough does not lead to a higher gluten development. ____________ 9. Use light strokes in mixing and rolling dough. ___________ 10. Cold water or liquid contributes to flakiness.

LET’S START HERE!

Introduction A pie is a baked dish which is usually made of a pastry dough casing that contains a filling of various sweet and savory ingredients. Short crust pastries is a typical kind of pastry used for pie crust including baking powder , biscuits, mashed potatoes and crumbs.

It is an innovative idea for new entrepreneurs to continuously experiment on product that will cater new market options for adult health conscious diet and other popular concepts on modern way of eating.

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Chapter 2: Prepare and Produce Pastry Production Ingredients in Pastry Making Ideally, Pastry Flour contain less gluten than all-purpose flour. Water or liquid mat be used. Milk improved the flavor and color of the crust. Lard are hydrogenated shortening that contains moisture and are better used than liquid oils. The used of salt in any baked products improves its flavor. Use salt in minimal amount. If butter is used omit salt.

Kinds of Pastries 1. Pies - crust , single or double crust filled with variations of fillings ranging from fruit strawberries, blueberries, apples, bananas, pineapple, mango, peaches, coconut, bacon and cold cuts to custards and cheese to vegetables like mushrooms, bell peppers, carrots, potatoes, cabbage or other ingredients like raisins, nuts and spices like cinnamon, nutmeg, and others.

2. Tarts - are bite sized pastry shells file with variety of fillings like yema (custard), which comes in boat or round shapes are called small pies.

3. Turnovers - layered and flaky crust folded into empanada shape filled with fillings like fruits, jam, chicken, pork, beef tuna with cream and vegetables. It is similar to recipe of croissant.

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Chapter 2: Prepare and Produce Pastry Production

4. Puffs and Popovers - are hollowed shells made of choux pastry that that are brown on the outside, with Shiny thin crust but moist and soggy inside with sweet ,creamy custard filling inside the shell.

5. Local Filipino Pastries - regional delicacies like otap, barquillos, rosquillos, turrones dikasoy, ensaymada or empanaditas.

METHODS OF PREPARING PUFF PASTRIES Are light ,flaky and puffy categorized as a laminated pastry similar to croissant and Danish pastries.

2

1

1. French Method a) Put ingredients in a bowl. b) Let it rest in a bowl for 30 minutes ,shape into a ball. c) Stretch and pull down to form a cross. d) Cut butter into squares. e) Distribute butter on top of the dough. f) Flatten the dough by applying even pressure, to come up with desired thickness until it forms a rectangle. g) Fold the dough and repeat steps e&f.

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4

3

Chapter 2: Prepare and Produce Pastry Production

1

2

3

4

1

2

3

4

5

6

2. English Method a) b) c) d) e)

In a bowl, mix all ingredients until smooth Let it rest for 30 minutes Roll out into a rectangular shape On top of the dough distribute butter Cover the butter by taking the outside edges and side of dough toward the center f) Flatten the dough evenly using the roll pin.

3. Alternate Method a) Put all ingredients into a bowl b) Cut butter into cubes, mix dough with some remaining lumps and butter c) Shape the dough into a rectangle with rolling pin into desired thickness d) Roll evenly, allow to rest then cut into desired shapes

4. Scotch Methods a) Cut butter into cubes and mix with dry ingredients in a bowl. b) Add water and mix the dough with remaining lumps of butter. c) Form the dough into a rectangle d) Flatten the dough into a rectangle e) Flatten the dough into desired thickness and fold for a number f) Allow to rest roll out evenly and cut

1

2

3

4

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Chapter 2: Prepare and Produce Pastry Production

PRINCIPLES IN THE PREPARATION OF PASTRIES Kept this in mind when preparing pastries: 1. Use pastry flour for this, if pastry flour is not available then all purposed flour can serve the purposed.

2. The amount of water added, the ratio of flour to shortening may help in gluten development.

3. Butter and shortening are preferable than liquid oils, moisture has a better effect on flakiness.

4. Over handling may lead to a higher gluten development. It makes the dough more elastic and rubbery.

5. The flour ratio ranges from 1: 1/3 to 1:2/3 6. Make the addition of the liquid on a gradual basis 7. Milk improves the color of the crust and salts improves the flavor.

8. Use light strokes in mixing and rolling.

9. Liquid or cold water contributes to flakiness.

10.Roll out lightly with a rolling pin.

CHARACTERISTIC OF GOOD PASTRY It has been described mainly in terms of palatability. Flakiness and tenderness have been emphasized because people tend to judge product more on other criteria.

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.

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LIGHTNESS

TENDERNESS

FLAKINESS

A good crust has a well-formed shape that is even all sides. The edges are neat looking and well fluted. Crust size will depend on the size of the pan. Attractive and appetizing crust should be golden brown with edges usually a shade darker texture must be smooth and satiny.

It must be characterized in terms of flavor and texture. Pie must be cut easily.

Chapter 2: Prepare and Produce Pastry Production

FILLINGS AND TOPPINGS Fillings comes from a wide variety of flavors. Pastries can be classified according to kind of fillings used. It comes in a wide range of flavor classified as:

FRUITS -

one having a sweet pulp associated with the seed the fruit of the tree. A product of fertilization in a plant with its modified envelopes or appendages specifically.

Examples are pineapples, coocnut,mango, apples, langka and others.

FRESH MEAT AND POULTRY - used and vegetables used as extenders

like potatoes, carrots, raisins, pickles and green peppers.

Fresh and poultry as ground, chunks, sliced and diced. By products includes ham, sausages, bacon, salami, eggs and others.

NUTS and LEGUMES - popular red mongo, red beans, yellow peanuts, cashew nut, almonds, and pecans. They are used in products like hopia and rolls.

CHEESE AND CREAM - It give a rich flavor and impart distinct accent to the product. It includes cottage cheese, cheddar, soft or queso de bola.

VEGETABLES

- commonly used are

mushroom , bell pepper, white onions, and others. They are used either as major or minor ingredients. An example is its existence in a pizza.

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Chapter 2: Prepare and Produce Pastry Production POINTERS IN MAKING GOOD TOPPINGS and FILLINGS 1. Buy the best ingredients for the toppings and fillings of your choice. Fresh fruits are crunchy. Fuji apples are best for apple pie. Fresh red strawberries for strawberry fillings.

Fresh ground beef for turnovers.

2. Using a sharp knife cut to prescribed size and shape. Cut uniformed size of ingredients.

3. Do not overfill, it will lose their shapes, it will become soggy and unpalatable. Fillings must be well cooked.

4. To bring out the right tenderness and the full bodied flavor do not overcooked fillings.

5. Fruits tend to discolor when cut and pared soak in calamansi or pineapple juice to prevent discoloration.

6. Major ingredients are more compared to extenders to produce real flavored food.

7. When cooking do not stir frequently.

8. To minimize flavor and odor use spices like ground pepper, curry powder, white peppers and others.

9. A filling must be characterized by consistency, tenderness and texture.

OBSERVING OCCUPATIONAL HEALTH and SAFETY GUIDELINES WHEN WORKING IN THE KITCHEN 1. Arrange ingredients in order before cooking.

2. Clear and clean up as you work.

3. Dovetail two or more workloads.

4. Practice hygiene at all times- before during and after work.

5. Hygiene means keeping oneself, the food, the tools and equipment and the kitchen clean.

PRESENTING, SERVING, STORING PASTRIES and OTHER BAKED PRODUCTS A finely crafted cake or pastry are lovely to looked at when presented in an elegant and attractive container. Be it a platter, basket or plate. Passion , creativity and artistry is described best.

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Chapter 2: Prepare and Produce Pastry Production SERVING TOOLS AND UTENSILS FOR PRESENTING BAKED PRODUCTS

1. Cake/Pie/Pastry Server – makes serving much easier, slices are neatly transferred to a serving plates with a cake or pastry server. To lift bread used tong.

2. Bowls and Baskets – comes in different sizes and shapes. Some are made of ceramics, glass other are made of metals wood and indigenous materials.

3. Paper plates – comes in variety of sizes and shapes, design and colors. There are those lined with wax and other lined with foil. Some fits the size of a whole pie, florals and domestic designed. Use appropriate paper plates for special occasion.

4. Paper Napkins – comes in different thickness, size and texture. There are that is good for cakes and some for breads. Paper napkins are easily available and disposable.

5. Paper cups – can also be used for serving. It comes in different sizes, thickness and color and texture. Nowadays, muffins and cupcakes are served in paper cups. Recommended when serving a big group.

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Chapter 2: Prepare and Produce Pastry Production 6. Plates and platters – They are round in shapes, rectangular and squares. Platters are usually bigger than plates. It is made of glass, ceramics and etc.

It comes in solid plain colors and design. Like flowers, leaves ,stars, fruits and vegetables.

7. Trays – round ,oval and rectangular trays, sometimes it is made of indigenous materials and are efficient containers for bread, pastries and cakes. It accommodates a greater number of baked products.

Sample Project Plan for Pastry Recipe Pineapple Pie Title of the Project Plan I. Name of the Project: Pineapple Pie II. Objectives A. General Objectives: At the end of the practicum, the students are expected to: 1. Develop a deeper understanding with regards to the creation of pastry product.

B. General Objectives: At the end of the practicum, the students are expected to: 1. Enumerate the step-by-step procedures in making pastry recipe; 2. Describe the different baking tools used in making pastry recipe; and 3. Demonstrate the standard operating procedures in making pineapple pie recipe: III. A. Ingredients For the Dough: 4 cups ½ cup ½ cup 2 teaspoon 1 ½ cups 150 grams

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All-purpose Flour (un sifted) Powdered Milk Granulated Sugar Iodized Salt Water Lard

Chapter 2: Prepare and Produce Pastry Production For Filling: 1 liter Water 2 cups Sugar 1 pack Pineapple Powder 3 cups Corn Starch 700 milliliters Water (to be mixed in cornstarch) B. Cost Analysis QUANTITY

INGREDIENTS

ESTIMATED PRICE

REAL COST

4c

All-purpose flour

Php 36.00

Php 34.00

½c

Powdered Milk

Php 30.00

Php 28.00

½c

Granulated Sugar

Php 18.00

Php 14.00

2 tsp

Iodized Salt

Php 1.00

Php 0.50

1½c

Water

----

----

150 g

Lard

Php 29.00

Php 15.00

1L

Water

----

----

2c

Sugar

Php 21.00

Php 18.00

1 pack

Pineapple Powder

Php 18.00

Php 16.00

2c

Corn Starch

Php 25.00

Php 21.00

700 ml

Water

----

----

Php 178.00

Php 146.50

DATE BORROWED

DATE RETURNED

TOTAL

C. Tools and Equipment QUANTITY

BAKING TOOLS & EQUIPMENT

3 pcs

Pie Pan

2 pcs

Cooling Racks

1 pc

Graduated Measuring Cups

3 pcs

Mixing Bowls

1 set

Measuring Cups

1 set

Measuring Spoons

12 pcs

Ingredients Bowl

2 pcs

Spoon & Fork

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Chapter 2: Prepare and Produce Pastry Production

2 pcs

Metal Spatula

1 pc

Baking Tester

3 pcs

Rolling Pin

2 pcs

Dough Cutter

1 pc

Sauce Pan (Medium)

2 pcs

Wooden Spoon

C. Tools and Equipment QUANTITY

MATERIALS

ESTIMATED PRICE

REAL COST

2 pcs

Pie Box

Php 32.00

Php 25.00

2 pcs

Paper Plate (round)

Php 5.00

Php 2.00

Php 37.00

Php 27.00

TOTAL

IV. Procedure 1. Pre-heat the oven for about 400ºF. 2. In a mixing bowl, combine all-purpose flour, powdered milk, salt, water and lard.

3. Mix well by using pastry blender until the dough develop.

4. Spread the dough on a floured board. Knead the dough until it become malleable.

5. Cut the dough into two equal parts by using the dough cutter.

6. Flatten the dough on the floured board with the rolling pin.

7. Roll it out flat. Start rolling from the center out, forming a circle.

8. The thickness of the crust should range from 1 cm.

9. Arrange the flattened dough in the greased pie pan.

10. In a medium size sauce pan, prepare the fillings in a low heat.

V. Narrative Report (This will be accomplished after the practicum has been done) VI. Documentation (This will be accomplished after the practicum has been done)

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Chapter 2: Prepare and Produce Pastry Production

Suggested Baking Recipes PINEAPPLE PIE Recipe Ingredients: For the Dough: 4 cups ½ cup ½ cup 2 teaspoon 1 ½ cups 150 grams

For the Filling: 1 liter 2 cups 1 pack 3 cups 700 milliliters

All-purpose Flour (un sifted) Powdered Milk Granulated Sugar Iodized Salt Water Lard Water Sugar Pineapple Powder Corn Starch Water (to be mixed in cornstarch)

Procedure: 1. Pre-heat the oven for about 400ºF. 2. In a mixing bowl, combine all-purpose flour, powdered milk, salt, water and lard.

3. Mix well by using pastry blender until the dough develop.

4. Spread the dough on a floured board. Knead the dough until it become malleable.

5. Cut the dough into two equal parts by using the dough cutter.

6. Flatten the dough on the floured board with the rolling pin.

7. Roll it out flat. Start rolling from the center out, forming a circle.

8. The thickness of the crust should range from 1 cm.

9. Arrange the flattened dough in the greased pie pan.

10. In a medium size sauce pan, prepare the fillings in a low heat.

11. Pour the filling in a prepared pan.

12. Roll out the other half of the dough for the upper crust.

13. Tuck the edge of the edge of the upper crust to the lower crust.

14. Pinch light to seal the edges by using the tines of fork.

15. Prick the upper crust with the tines of fork to allow the steam to escape while baking.

16. Bake for 30 – 35 minutes or until the crust is flaky or golden brown.

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Chapter 2: Prepare and Produce Pastry Production

BUKO PIE Recipe Ingredients: For the Dough: 2 cups 5 tablespoons 1 teaspoon ¾ cup For the Filling: 3 cups 1 cup 1 ½ cups 4 large 1 cup ½ cup

All-purpose Flour (un sifted) Cold Water Salt Lard Sliced Young Buko Buko Water White Sugar Egg Condensed Milk All-Purpose Flour

Procedure: 1. Pre-heat the oven for about 400ºF. 2. In a mixing bowl, combine all-purpose flour, powdered milk, salt, water and lard.

3. Mix well by using pastry blender until the dough develop.

4. Spread the dough on a floured board. Knead the dough until it become malleable.

5. Cut the dough into two equal parts by using the dough cutter.

6. Flatten the dough on the floured board with the rolling pin.

7. Roll it out flat. Start rolling from the center out, forming a circle.

8. The thickness of the crust should range from 1 cm.

9. Arrange the flattened dough in the greased pie pan.

10. In a medium size sauce pan, prepare the fillings in a low heat.

11. Pour the filling in a prepared pan.

12. Roll out the other half of the dough for the upper crust.

13. Tuck the edge of the edge of the upper crust to the lower crust.

14. Pinch light to seal the edges by using the tines of fork.

15. Prick the upper crust with the tines of fork to allow the steam to escape while baking.

16. Bake for 30 – 35 minutes or until the crust is flaky or golden brown.

For Fillings (Procedure): 1. Mix all the ingredients in a cooking pan.

2. Cook over a low heat while stirring until thick.

3. Pour in a pastry lined and top with a double crust.

4. Brush with egg wash or evaporated milk.

5. Bake as directed for the double crust pie.

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Chapter 2: Prepare and Produce Pastry Production

EGG PIE Recipe Ingredients: For the Dough: 1 ½ cups 1 teaspoon ¼ cup 2 tablespoons ¼ cup For the Filling: 4 large 1 cup 1 cup ½ teaspoon 1 teaspoon

All-Purpose Flour (sifted) Baking Powder Margarine (softened) Shortening Water

Eggs Granulated Sugar Evaporated Milk Vanilla Extract Cornstarch

Procedure: 1. Pre-heat the oven for bout 350ºF. 2. In a mixing bowl, combine the all-purpose flour and baking powder.

3. Sift three times then set aside.

4. Combine the margarine and shortening in a mixing bowl with a paddle attachment.

5. Mix at a medium speed for 1 minute to blend.

6. Scrape the bottom and side of the bowl.

7. Switch mixer to low speed then add the sifted dry ingredients. Mix for 1 minute.

8. While the mixer running at a low speed, gradually add the water and continue mixing until it forms a smooth dough.

9. Transfer it in a greased mixing bowl then cover it with a cling wrap. Store in the chiller for at least 15 minutes.

10. Dust the tabletop with flour and manually sheet the rested dough with a rolling pin to form a round sheet in a 9 inch pie pan.

11. Fold the dough into quarters then place in a greased pie pan.

12. Unfold and gently ease into the pie pan. Be careful not to stretch the dough. Set aside.

13. Combined the evaporated milk, refined sugar, whole eggs, vanilla extract, and cornstarch in a mixing bowl with the wire whisk attachment.

14. Mix for 18-20 minutes at a medium speed to blend all the ingredients.

15. Stain the filling into the prepared dough.

16. Bake the pie for about 45-50 minutes, or until the top is firm in texture.

17. Cool the pie for 15-20 minutes.

18. Chill before serving.

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Chapter 2: Prepare and Produce Pastry Production

PIZZA Recipe Ingredients: For the Crust: 2 ½ cups ½ cup 2 tablespoons 1 large ¼ cup 2 tablespoons ¼ cup For the Sauce: 1 head ½ cup 500 grams 1 teaspoon 1 teaspoon 1 teaspoon ½ teaspoon

All-Purpose Flour Evaporated Milk Dry Yeast Egg White Sugar For the Toppings: Vegetable Oil 2 medium White Sugar 2 pieces 1 pack Garlic (diced) 1 box Banana Ketchup ¼ cup Tomato Sauce ½ cup Salt White Sugar All-purpose Flour Ground Pepper

Bell Pepper ( Green & Red ) Whole Pickles Ham Cheddar Cheese (Medium) Mozzarella Cheese (optional) Slice Mushroom

Procedure – For the Dough: 1. Dissolved the dry yeast in the water.

2. Let it stand for 8-10 minutes or until bubbly.

3. in a mixing bowl, combine the milk salt, oil, and sugar. Stir until dissolve.

4. Mix all together the activated yeast, milk and flour.

5. Add the egg and beat until moderately stiff dough form.

6. Shape the soft dough into a smooth ball then let it rise until double in size.

7. Put the soft dough into a greased mixing bowl then over it with cling wrap.

8. Let it rise to double in size for 25-30 minutes.

9. Roll out the soft dough in the floured baking sheet.

10. Pre-bake for 10-15 minutes.

For Fillings (Procedure): 1. Sauté’ the garlic with vegetable oil.

2. Add the ketchup and tomato sauce.

3. Season it with salt, ground pepper and salt.

4. Spread the prepared soft dough then arrange all the topping on top.

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Chapter 2: Prepare and Produce Pastry Production

EMPANADA Ingredients: For the Dough: 3 cups 1 teaspoon 1 large 1 teaspoon 4 tablespoons ½ cup For the Filling: 2 cups 2 cups ½ cup 2 cups ½ cup ½ cup 1 piece 2 tablespoons ½ cup 1 cup 2 tablespoons

Recipe All-purpose Flour Vinegar Egg Vinegar Shortening Water Ground Pork Potato (Diced) Green Peas Cooked Ham (Diced) Bell Pepper- Red/Green (chopped) Carrots (Diced) Tomato (Chopped) Garlic (Minced) Onions Raisins Cooking Oil Salt and Pepper to Taste

Procedure: For the Fillings: 1. Sauté the onions and garlic in hot cooking oil.

2. Add the chopped tomatoes, then add the ground pork.

3. Cook until it is golden brown in color.

4. Add the bell pepper, carrot, ham, and potatoes.

5. When it almost cooked, add also the raisins and green peas.

6. Season with salt and pepper. Then, set aside to cool.

For the Empanada: 1. Dip the 2 inches dough lightly in oil.

2. On the floured board, flatten the dough with the rolling pin. Then roll it on the baking sheets.

3. Put 1 tablespoon of filling at the center of the dough.

4. Flip the dough over the filling.

5. Press out the trapped air to avoid bursting during frying.

6. Press the edges, then cut in with the rim of a saucer in order to form a half moon.

7. Press the edges with the tines of the fork.

8. Deep-fry in hot oil.

9. Drain in colander.

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Chapter 2: Prepare and Produce Pastry Production

TART Recipe Ingredients: 1 cup ¼ teaspoon ¼ cup ¼ cup 2 tablespoons ¼ cup

Bread Flour (sifted) Iodized Salt Margarine Cake Flour (sifted) Water Shortening

Procedure: 1. Pre-heat the oven for about 325ºF. 2. In a mixing bowl, combine the sifted bread flour, sifted cake flour, and salt.

3. Add the margarine and shortening then rub with fingertips until the mixture turns into fine crumbs.

4. Add the water gradually and gently mix until a dough is formed.

5. Knead the dough until it is well-incorporated.

6. Then wrap it with cling wrap and place in the chiller for at least 60 minutes.

7. On a floured surface, roll the dough into a rectangle with approximately 2 mm thickness.

8. Then cut it according to the size of the tart molder by using a metal spatula.

9. Let the dough rest at a room temperature.

10. Lightly brush the boat tart molders with shortening and dust with flour.

11. Line the molders with the soft dough.

12. Using the tines of fork, randomly prick the dough.

13. Arrange the boat tart molders on a baking pan.

14. Bake for about 10-12 minutes or until light brown in color.

15. Once baked, allow the shells to cool before removing from the pan. Set aside.

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Chapter 2: Prepare and Produce Pastry Production

STANDARD SCORE SHEETS FOR PIES AND PASTRIES Name of the Recipe: ________________________________________ Date: _______________________________ Evaluator: ___________________________________________________ Grade & Section: __________________ Group No: ___________________________________________________ Teacher: ___________________________ Direction: Put a check mark (/) below the appropriate column.

RATING

CRITERIA

GOOD 3

FAIR 2

POOR 1

I. Inside Characteristics Tenderness: Easily cut but not tough or crumbly Flavor: No scorched fat or salty taste; does not overpower the taste of the filling Texture: Not compact or soggy; flaky; delicately crisp II. Outside Characteristics Color: Light golden brown with dark brown edges Shape: Neat even edges; evens thinness all over Size: Fits pan well Crust: Not smooth or leathery; rough; slightly blistered SCORE

Comments/Suggestions: ______________________________________________________________________________________________________________ ______________________________________________________________________________________________________________ ______________________________________________________________________________________________________________ ______________________________________________________________________________________________________________ ______________________________________________________________________________________________________________ ______________________________________________________________________________________________________________ ______________________________________________________________________________________________________________ ______________________________________________________________________________________________________________

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Chapter 2: Prepare and Produce Pastry Production

Activity 1. IDETIFICATION Direction: Identify the concepts described by the statement below.

Write your answer on the space provided for. ______________ 1. An ideal serving tool for serving cupcakes and muffin.

______________ 2. A serving tool that usually bigger than plates. ______________ 3. A bite sized pastry shells filled with fillings. ______________ 4. It is a hallowed shells made of choux pastry. ______________ 5. The proportion of butter in making puff over recipes. ______________ 6. A baking tools used in lifting small cakes and breads. ______________ 7. An efficient serving tool that used as container for cakes and breads. ______________ 8. A serving tool that has authentic designs that depicts the culture and history of a country. ______________ 9. A baked product that commonly presented in an open basket and lined with a plain cloth ______________ 10. A serving tool that is good in serving baked products and several cakes.

Activity 2. TRUE or FALSE Direction: Write TRUE if the statement correct and FALSE if the statement is wrong. ______________ 1. Fruits that tends to be discolor when soaked in an orange juice. ______________ 2. To bring out the right tenderness of the fruits do not overcooked the fillings. ______________ 3. Clean up your station before leaving the working area. ______________ 4. Do not stir frequently when cooking.

______________ 5. To minimize the odor and flavor of the fillings use the spices. ______________ 6. Cheese and cream filling that are used in baking rolls and boat tarts. ______________ 7. Pineapple juice is an example of acid fruit solution that used in soaking fruits and vegetables. ______________ 8. Filings should be well-cooked in order to bring out the right tenderness of the major ingredients. ______________ 9. Stirring frequently may not result to a filling a burnt flavor. ______________ 10. Using the dough cutter can easily cuts the crust and the fillings will not sog.

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Chapter 2: Prepare and Produce Pastry Production Activity 3. ENUMERATION Different Types of Fillings Used in making Pies 1. __________________________________________________ 2. __________________________________________________ 3. __________________________________________________ 4. __________________________________________________

5. __________________________________________________ 6. __________________________________________________ 7. __________________________________________________ 8. __________________________________________________

Methods of Preparing Puff Pastries 9. __________________________________________________ 10. ________________________________________________

11. ________________________________________________ 12. ________________________________________________

Serving Tools and Utensils for Presenting Baked Products 13. ________________________________________________ 14. ________________________________________________ 15. ________________________________________________ 16. ________________________________________________ 17. ________________________________________________ 18. ________________________________________________ 19. ________________________________________________ 20. ________________________________________________

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Chapter 2: Prepare and Produce Pastry Production

What I have learned?

Congratulations on completing this part of the module. Before you proceed, what are your thoughts about this lesson? Share your insights by completing the following sentence prompts.

I have learned that __________________________________________________________________________________ ______________________________________________________________________________________________________________ ______________________________________________________________________________________________________________ ______________________________________________________________________________________________________________ ______________________________________________________________________________________________________________ ______________________________________________________________________________________________________________ ______________________________________________________________________________________________________________ ______________________________________________________________________________________________________________ ______________________________________________________________________________________________________________ ______________________________________________________________________________________________________________ I have realized that _________________________________________________________________________________ ______________________________________________________________________________________________________________ ______________________________________________________________________________________________________________ ______________________________________________________________________________________________________________ ______________________________________________________________________________________________________________ ______________________________________________________________________________________________________________ ______________________________________________________________________________________________________________ ______________________________________________________________________________________________________________ ______________________________________________________________________________________________________________ ______________________________________________________________________________________________________________ I will apply __________________________________________________________________________________________ ______________________________________________________________________________________________________________ ______________________________________________________________________________________________________________ ______________________________________________________________________________________________________________ ______________________________________________________________________________________________________________ ______________________________________________________________________________________________________________ ______________________________________________________________________________________________________________ ______________________________________________________________________________________________________________ ______________________________________________________________________________________________________________ ______________________________________________________________________________________________________________

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Chapter 3: Prepare and Present gateaux, Tortes, and Cakes LEARNING OBJECTIVES At the end of the discussion, the learners will be able to: •

Select and measure ingredients according to the recipe requirements;

•

Set the required oven temperature in baking goods;

•

Use appropriate tools, utensils, and equipment’s required in baking pastries;

•

Demonstrate the proper cooking of sponge cake according to the established products;

•

Prepare the selected fillings in preparing specific cakes;

•

Assemble slices or layer sponges cakes in accordance with the required consistency;

•

Select coating and sidings according to the product characteristics;

•

Decorate sponges cake by using unstable icings according to enterprise standards;

•

Use appropriate tools, utensils and equipment’s in presenting cakes;

•

Maintain the product freshness in presenting cakes;

•

Identify the appropriate storing methods in storing cakes; and

•

Store cakes according to enterprise standards:

DEFINITION OF TERMS Pour batters – pouring of batter in a bowl that is usually made of equally proportioned of liquid and flour.

Drop batters – dropping of soft batter from a mixing bowl or spoon without running of usually made in a two proportioned parts of two parts flour and one part of liquid.

Spongy – soft and already absorb a lot of liquid, like a sponge.

Compact – to press it so that it becomes more solid.

Butter cakes – a cake that the main ingredients is butter.

Gateaux – a very light sponge cake with a rich icing or filling.

Frosting – a mixture of cooked or uncooked icing that use for coating and filling of cakes.

Brunch – a combination of breakfast and lunch meal eaten in the late morning.

Consistency – the property of holding together and retaining its shape.

Fluffy – covered with or resembling fluff.

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Chapter 3: Chapter Prepare and Present gateaux, Tortes, and Cakes3: Prepare and Present gateaux, Tortes, and Cakes

TRUE OR FALSE : Write TRUE if the statement is correct. Write FALSE if the statement is wrong. ____________ 1. Cake products should create good impression if to be sold to clients. ____________ 2. The mother of all shortened cake is a pound cake. ____________ 3. Tong are used for lifting bread. ____________ 4. Cake servers are used to transfer slices to a serving plate. ____________ 5. Plates and platers are most common containers use in presenting cakes. ____________ 6. Batters is a mixture of flour, liquid, eggs with pouring consistency. ____________ 7. White sugar is highly refined sugar with added cornstarch. ____________ 8. Gateaux is an Italian words for cakes. ____________ 9. Sponge cakes are also known as shortened cakes. ___________ 10. Sauces and frosting can be topped on cakes.

LET’S START HERE!

Preparing Sponge Cake and Cake Cake are rich muffins that contain a high proportion of fats, sugar and egg. They come in varying sizes and shapes.

Small , medium , large, multi-layer with or without flour. It comes in variations and served with coffee, tea, party, and brunch.

Sponge cake and angel food cake are examples of unshortened mixtures. These cakes depend largely upon incorporated air for leavening,

When it comes to celebrations, a cake is a must-have.

It adds to the joy of the celebration, represents achievement and milestones, and is an ideal gift to warm the celebrant's heart. Nothing beats the power of cakes to bring a celebration to life and make it particularly unique.

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Chapter 3: Prepare and Present gateaux, Tortes, and Cakes

TORTES Multi-layered cake filled with whipped cream, butter cream, jam or fruits.

GATEAUX small light cake and pastries with fillings like custards, fruits, or nuts. It is also a French word for a cake.

PETIT FOURS small baked products or confectioneries taken as dessert.

Classification of Cakes Based on the Presence of Fats: 1. Un-shortened cakes – cakes that do not contains or make use of fats. They are called Foam cakes because they are spongy.

2. Shortened Cakes- cakes that contains fats or shortening like butter and margarine. They are richer than un-shortened due to the fat content. The two types are butter cake and pound cake.

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Chapter 3: Prepare and Present gateaux, Tortes, and Cakes 3. Hybrid cake – They are light and spongy just like the un-shortened cakes.

METHODS IN MIXING CAKE BATTERS Batters are classified as pour or drop. The purpose of mixing batter is to blend the ingredients well.

Four methods of mixing batter: 1. Conventional – fat is creamed, sugar is added gradually.

2. Muffin method – all dry ingredients are sifted together in one bowl.

3. One-bowl method – the sifted dry ingredients are placed in a bowl. A well hole is made at the center. Egg, oil ,water ,milk are placed in the well and then blended.

4. Modified conventional method- similar as conventional. but egg yolks are separated from the egg whites.

MIXING TECHNIQUES IN CAKE PREPARATIONS: 1. Measuring - proper handling of tools and equipment's comes accurate measurement.

Level dry ingredients with spatula or any tools with straight smooth side. In the case of sugar, press down the ingredients into the cup until all empty spaces have been filled.

2. Creaming - butter or shortening is creamed in a bowl ,it should be in a room temperature or slightly room temperature. To achieve smooth texture. Sugar should be added gradually to the creamed butter until soft fluffy consistency is achieved.

3. Blending - this involves mixing of dry ingredients with the liquid ingredients using a spatula, rubber scraper and wooden spoon.

4. Folding - this is an important process in the mixing of beaten egg whites into the batter.

Folding is well done with the use of rubber scraper than with ones bare hands. However, for bigger mixture, an electric mixer or the hands may be used.

5. Beating – to incorporate air, it is best to use the wire whip or a whisk beater. It is an excellent tool for blending and incorporating air.

6. Stirring – This is the process two or more ingredients. This is usually done by agitating the ingredients in a bowl or container.it usually used wooden spoon.

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Chapter 3: Prepare and Present gateaux, Tortes, and Cakes

GETTING READY FOR BAKING CAKES 1. Read recipe 2. Assemble the ingredients 3. Set out the tools 4. Pre heat the oven 5. Choose the correct pan 6. Work properly with the ingredients as prescribed in the recipe

7. Fill the pans 8. Heating and cooling

PREPARING UNSHORTENED or SPONGRE CAKE Ingredients used in making un-shortened cake: Cake flour - known as soft flour. It has 7-9% gluten content. It is ideal for cakes, pastries and cookies. This flour has a velvety and smooth texture, is whiter than the other types, and tends to hold shape when lumped together.

Eggs - it acts as a leavener and it gives color, richness, flavors, and nutritive value of bread and pastries. Good quality eggs creates a better-flavored baked products.

Sugar – it contributes to the browning of the crust. The intensity of the brownies depends on the amount of sugar used. As the amount of sugar increases, and as more brown sugar is used, the bread crust becomes darker.

Cream of tartar – an acidic compound that stabilizes the foam and improves the texture of the crumb.

BAKING A tube pan is excellent for a foam- type cake. The center tube does not only give support to the batter but also speeds up penetration of heat. Oven must be pre-heated for even distribution of heat.

COOLING THE CAKE As soon as the pan is removed from the oven, invert the tube pan and allow to cool at a room temperature. See to it that the cake hangs freely while cooling.

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Chapter 3: Prepare and Present gateaux, Tortes, and Cakes Causes of Failures in Cakes OUTSIDE APPEARANCE

CAUSES

Pale Color

Underbaked, lacking sugar, wrong size of pan

Cracked or peaked

High baking temperature, excessive flour

Overbrowning

High oven temperature, excessive sugar, overbaked

Poor Volume

Too low oven temperature, expired leavening agent, insufficient beating, underbaked

Sunken

Pan not inverted to cool, caked removed from pan while it is hot INSIDE APPEARANCE

CAUSES

Uneven grain

Too little liquid, undermixed, oven not preheated, too much oil

Crumbly texture

Too much oil, sugar, undermixed Overbaked

Dry

Underbaked, undermixed, too much fat

Soggy

Too much flour, overmixed, overbaked

Solid

Wrong proportion of ingredients

Flavor

Poor quality of ingredients

Characteristic of Good Quality Cake Specialties 1. Inside Characteristics Flavor is pleasing, well blended, characteristics of the cake Texture is tender, moist ,velvety Grain is fine , round, thin walled, and evenly distributed.

2. Outside characteristics Color is uniform golden brown Size is uniform, lightweight in proportion to size Shape is uniform, free from cracks and peaks

Color is uniform, characteristics of the types of cake

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Chapter 3: Prepare and Present gateaux, Tortes, and Cakes

3. Fillings/Toppings

4. Overall Appearance

Has the characteristics of flavor Of the right consistency, neither flowing nor too tough or solid Just the right amount to fill the cake

Size and amount of decors appropriate to the size of cake Good color combination Décors and trimming are neatly arranged Décor is appropriate for the occasion

Appropriate design used 5. Overall Appearance

Size and amount of decors appropriate to the size of cake Good color combination Décors and trimming are neatly arranged Décor is appropriate for the occasion Appropriate design used

PREPARING AND APPLYING ICINGS, FROSTING AND FILLINGS ICINGS and FROSTING They are sweet covering or coating in cakes . Sugar whether granulated or confectioners, is the main ingredients used in making frosting and icings. Icing is a thin, runny and glossy substance.

Generally used to glaze pastries and taste more sugary than frosting. Confectioners' sugar is called powdered sugar a highly refined sugar. Granulated sugar is used when it is made into a heavy syrup.

Types of Icings: A. Flat Icing - consist of sugar, water, corn syrup, flavoring ,butter and shortening.

Ingredients are placed in a double boiler.

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Chapter 3: Prepare and Present gateaux, Tortes, and Cakes B. Creamed Icing - made from shortening, confectioner sugar, egg ,water milk powder, flavoring and a stabilizer.

C. Combination - Type Icing - this type of icing uses the flat and creamed icing procedures.

Steps in Preparing Icing 1. Cream fat/shortening and add dry ingredients.

2. Add egg little by little as you continue creaming.

3. Add water and flavoring.

DECORATING CAKE Our Cake decorating tools 1.Turntable - similar to lazy Susan it provide support to a round table made of wooden materials that rotates counterclockwise comes in different sizes to accommodate cake being decorated.

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Chapter 3: Prepare and Present gateaux, Tortes, and Cakes

2. Acetate - This is a clear plastic film available in 12 x 18 inch size and can be cut according to need. Acetate are better than wax paper.

3. Corrugated cardboard - A serving plate for decorating the cake you can use it as a cake box which can serve as a gift box.

4. Spatula - used to spread and flatten icings all over the cake. It makes frosting and icing much easier than using a rubber scraper

5. Smoothers, Edger and cake combs tools used to create texture, pattern design and icing on top and sides of cake.

6. Cookie Cutters and Cookie Stamps - Cookie cutter is used to create variety of shapes and figures on marzipan or fondants. Used to press outlines into frosting. Cookie stamp or rubber stamps can be used to make imprints of your design of marzipans and fondants.

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Chapter 3: Prepare and Present gateaux, Tortes, and Cakes

7. Candy Molds, Cookie Mold, Ice Cake Tray - used for shaping chocolates. Just put choco in the molds. Then allow to cool.

8. Pastry Bag - cone shape bag made of muslin cloth with plastic lining or plain plastic.

Used to pipe icing, frosting ,whipped cream ang meringue with the use of pastry tip.

9.Pastry Tip - come in huge, large sizes. creating different patterns and design in cakes.

10. Stencils - made of thin plastics and available in many patterns, put on top or sides of the cake. Then allow the décor to fill up spaces on the cut pattern.

11. Edible Pattern Transfer-available in cake supplies store. In different patterns, available to transfer directly onto cakes.

Additional Information: Cake decorating is a sugar art that involves using icing, frosting, and other edible decorative components to enhance the appearance of basic cakes. As part of this, the cake may be molded (during baking) and sculpted (after baking), and simple or intricate three-dimensional shapes may be used as part of or as the entire decorating.

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Chapter 3: Prepare and Present gateaux, Tortes, and Cakes

Covering The Cake With Icing 1. Place the cake upside down on the cake turntable.

2. If cakes has risen to humps or uneven trim until leveled.

3. Pile the icing on the top center of the cake.

4. Using a spatula ,make a swift single circular motion to cover the top with icing.

5. Allow the remaining icing to move down the sides.

6. Cover sides with icing by moving the spatula sidewards moving around.

7. In case more icing is needed, apply from the base going up, smoothening the surface as you go along.

8. Move the cake board around to even the icing and give the product a professional look.

Decorating Techniques Tube work or piping is essential to cake decorating. With practice, you will soon master the art of decorating cake.

Tips In Cake Decorating : 1. Be familiar with various icing tubes. There are tubes for writing, scribbling, and creating star, petals, leaves, and flowers.

2. Practice on glass. Master the techniques before working on the actual cakes.

3. Place a pattern beneath the glass then practice.

4. Some piping techniques include the following: a. Choose your pastry tip and place the tip into the pastry bag, secure with a coupler b. Fill Pastry Bag one half to two third full with frosting. c. Squeeze the sides of the bag tightly until the frosting emerges from the tip into the cake. d. Practice until you are able to control your hands and finger.

Storing Baked Products To keep your baked product fresh proper storage is highly needed. First store in freezer or refrigerator.

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Chapter 3: Prepare and Present gateaux, Tortes, and Cakes GUIDELINES FOR PROPER STORAGE: 1. Package your baked products properly 2. Product are best stored by quick freezing 3. Thaw baked products as soon as you need them. After thawing never put the product back in the freezer. As bacteria multiplies rapidly upon reaching room temperature.

4. All rolls are ideally stored at room temperature. Sufficient space is needed to avoid crushing and losing shapes.

5. Soft crusted breads should remain in their moisture and vapor proof wrapper to avoid drying.

6. Cakes and Pastries should be stored in boxes to prevent drying at room temperature.

7. Doughnut cake types, fruit pies, gateaux, tortes and petit fours should be stored in a cool place.

8. A product is only fresh as when you put in a refrigerator.

9. Wrap the product properly before freezing.

10. Quick freeze baked products.

11. Follow the rules. Once defrosted: Do not refreeze.

12. Soggy spots are caused by moisture. Thaw as rapidly as possible.

CUTTING PORTIONS OF LAYERED CAKES Proper cutting of layer cakes help to minimize from wastage of the product. It is important to learn the proper way of slicing the cake in round, rectangular, square and tier cakes. Proper technique may apply in this procedures. A skillful sliced may create a stand out and look elegant in presenting it to the guest and on the costumer. Here are some common slices of cakes chart per yield:

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Chapter 3: Prepare and Present gateaux, Tortes, and Cakes

ROUND LAYERED CAKE

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Chapter 3: Prepare and Present gateaux, Tortes, and Cakes

SQUARED LAYERED CAKE

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Chapter 3: Prepare and Present gateaux, Tortes, and Cakes

TIER CAKE SLICES

STORING CAKES 1. Perishable ingredients like custards, whipped cream, buttercream or frosting with raw milk or egg should be refrigerated.

2. Sponge cakes, pound cakes, ruit cakes, chiffon cakes and coffee cakes will stay fresh at a room temperature, in a cake keeper wrapped in plastics.

3. Cakes with moist ingredients and fresh fruits lose freshness quickly. Store them in cake keeper.

4. Fried cake should be eaten within the hour as they are not recommended for storage 5. It is best to freeze cake without frosting 6. If cakes are to be given as a gift to keep them fresh wrap first in wax paper or moisture proof plastic or wrapped in organic paper.

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Chapter 3: Prepare and Present gateaux, Tortes, and Cakes

Sample Project Plan for Pastry Recipe Vanilla Sponge Cake Title of the Project Plan I. Name of the Project: Vanilla Sponge Cake II. Objectives A. General Objectives: At the end of the practicum, the students are expected to: 1. Develop a deeper understanding with regards to the creation of cake product.

B. General Objectives: At the end of the practicum, the students are expected to: 1. Enumerate the step-by-step procedures in making pastry recipe; 2. Describe the different baking tools used in making pastry recipe; and 3. Demonstrate the standard operating procedures in making vanilla sponge cake recipe: III. A. Ingredients 1 teaspoon Baking Powder ¼ teaspoon Iodized Salt 1 cup Cake Flour (sifted) 6 pieces Eggs (Large) ½ teaspoon Vanilla Extract ½ cup White Sugar ¼ cup Evaporated Milk 2 tablespoon Vegetable Oil B. Cost Analysis Quantity

Ingredients

Estimated Price

Real Cost

1 tsp

Baking Powder

Php 6.00

Php 1.00

¼ tsp

Iodized Salt

Php 1.00

Php .50

1 cup

Cake Flour (sifted)

Php 18.00

Php 12.00

6 pcs

Eggs (Large)

Php 8.00

Php 24.00

½ tsp

Vanilla Extract

Php 1.00

Php 0.50

½ cup

White Sugar

Php 24.00

Php 18.00

¼ cup

Evaporated Milk

Php 24.00

Php 18.00

2 tbsp

Vegetable Oil

Php 2.00

Php 1.00

Php 84.00

Php 75.00

TOTAL:

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Chapter 3: Prepare and Present gateaux, Tortes, and Cakes C. Tools and Equipment's Quantity

Baking Tools and Equipment

2 pcs

Square Pans

2 pcs

Cooling Racks

1 pcs

Graduated Measuring Cups

3pcs

Mixing Bowls

1 set

Measuring Cups

1 set

Measuring spoons

12 pcs

Ingredients Bowl

2 pcs

Spoon and Fork

2 pcs

Metal Spatula

1 pc

Baking Tester

2 pcs

Wooden Spoon

Date Barrowed

Date Returned

D. Other Materials Quantity

Materials

Estimated Price

Real Cost

2 pcs

Parchment Paper

Php 5.00

Php 4.00

Php 5.00

Php 5.00

TOTAL: IV.

Procedure:

1. Pre-heat the oven for about 350 ºF. 2. Lined the sponge pan with parchment paper.

3. Sift all dry ingredients then set aside.

4. Combine all the liquid ingredients in a mixing bowl with paddle attachment.

5. Mix at low speed until all ingredients are blended.

6. Beat eggs and sugar using a wire whisk and mix at low speed for about 1 minute.

7. Increase in the medium speed and continue mixing for about 3 minutes until soft peaks form.

8. Decrease on the low speed and fold in the dry ingredients.

9. Mix for 8-10 seconds until incorporated.

10. Add the vegetable oil slowly.

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Chapter 3: Prepare and Present gateaux, Tortes, and Cakes 11. Pour the batter into the prepared pan.

12. Bake for about 10-12 minutes.

13. Check the baked product with the cake tester.

14. Let the cake stand for 5-10 minutes before inverting on the cooling rack.

V. Documentation: (This will be accomplish after the practicum has been done.)

VI. Narrative Report: (This will be accomplish after the practicum has been done.)

Suggested Baking Recipes VANILLA SPONGE CAKE Ingredients: 1 teaspoon ¼ teaspoon 1 cup 6 pieces ½ teaspoon ½ cup ¼ cup 2 tablespoon

Recipe Baking Powder Iodized Salt Cake Flour (sifted) Eggs (Large) Vanilla Extract White Sugar Evaporated Milk Vegetable Oil

Procedure: 1. Pre-heat the oven for about 350 ºF. 2. Lined the sponge pan with parchment paper.

3. Sift all dry ingredients then set aside.

4. Combine all the liquid ingredients in a mixing bowl with paddle attachment.

5. Mix at low speed until all ingredients are blended.

6. Beat eggs and sugar using a wire whisk and mix at low speed for about 1 minute.

7. Increase in the medium speed and continue mixing for about 3 minutes until soft peaks form.

8. Decrease on the low speed and fold in the dry ingredients.

9. Mix for 8-10 seconds until incorporated.

10. Add the vegetable oil slowly.

11. Pour the batter into the prepared pan.

12. Bake for about 10-12 minutes.

13. Check the baked product with the cake tester.

14. Let the cake stand for 5-10 minutes before inverting on the cooling rack.

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Chapter 3: Prepare and Present gateaux, Tortes, and Cakes

MOCHA CHIFFON CAKE Recipe Ingredients: 1 ½ cups 2 tablespoons 1 teaspoon 1 teaspoon 1/3 cup ¼ cup + 2 tablespoons 1/8 cup + 1 tablespoon 1 teaspoon 4 pieces ¼ cup + 2 tablespoons 4 pieces ¼ teaspoon ½ cup

Cake Flour (sifted) Coffee Powder Cocoa Powder (unsweetened) Iodized Salt Evaporated Milk White Sugar Water Baking Powder Large Egg (Egg Whites) Vegetable Oil Large Egg (Egg Yolk) Cream of Tartar White Sugar

Procedure: 1. Pre-heat the oven for about 325 ºF. 2. Line the bottom and sides of the tube pan with parchment.

3. Sift all dry ingredients and set aside.

4. Combine all the ingredients in a mixing bowl with paddle attachment.

5. Mix at low speed until all the ingredients are blended.

6. Add the dry ingredients at low speed.

7. Mix for 2 minutes until the batter is smooth.

8. Scrape the bowl once in a while. Set aside.

9. Beat the egg whites, cream of tartar, and sugar using a wire whisk.

10. Mix at a low speed for 1 minute.

11. Increase to the medium speed for 5-9 minutes until medium peaks form.

12. Fold the egg yolk mixture into the whipped egg whites at a low speed for 8-10 seconds.

13. Increase to medium speed for 2 seconds.

14. Pour the batter equally into the tube pan.

15. Bake for 20 minutes.

16. Check the baked product with the cake tester.

17. Let the cake stand for 5-10 minutes before inverting on the cooling rack.

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Chapter 3: Prepare and Present gateaux, Tortes, and Cakes

BUTTER LOAF CAKE Recipe Ingredients: 1 ¾ cups 1 tablespoon 1/3 cup ½ teaspoon ¼ cup ¾ cup 1 teaspoon 1 cup 3 pieces

Cake Flour (sifted) Baking Powder Evaporated Milk Iodized Salt Water (cold) Unsalted Butter Vanilla Extract White Sugar Egg (medium)

Procedure: 1. Pre-heat the oven for about 350 ºF. 2. Line the loaf pan with a parchment paper.

3. Sift all the dry ingredients and set aside.

4. In a mixing bowl, cream the butter and sugar at a medium speed until the light in color and fluffy with a paddle attachment.

5. Scrape the sides of the bowl before adding evaporated milk, eggs, water, and vanilla extract.

6. Continue the mixing procedure for around 1 ½ minutes until the butter and liquid ingredients are blended together.

7. At a low speed, gradually fold the dry ingredients into the wet ingredients .

8. Fold by adding dry and wet ingredients alternately into the bowl.

9. Start and end with the dry ingredients.

10. Increase the speed to a medium and mix for about 1 ½ minutes.

11. Pour the batter equally into the prepared loaf pan.

12. Bake for 20 minutes.

13. Check the baked product with the cake tester.

14. Let the cake stand for 5-10 minutes before inverting on the cooling rack.

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Chapter 3: Prepare and Present gateaux, Tortes, and Cakes

TUBE PAN CAKE Recipe Ingredients: 2 ½ cup 3 teaspoon 1 teaspoon ½ cup 1 teaspoon ½ cup ¾ cup 5 pieces

Cake Flour (sifted) Baking Powder Lemon Juice Sugar Salt Vegetable Oil Cold Water Eggs (Egg Yolks only)

For the Icing: 8 pieces ½ teaspoon 1 cup

Eggs (Egg Whites only) Cream of Tartar Sugar

Procedure: 1. Pre-heat the oven for about 350 ºF. 2. Line the tube pan with parchment paper.

3. Sift all the dry ingredients and set aside.

4. Combine all the liquid ingredients in a mixing bowl with paddle attachment.

5. Mix at a low speed until all ingredients are blended.

6. Add the dry ingredients at a low speed.

7. Mix for 2 minutes until batter is smooth.

8. Scrape the bowl once in a while. Set aside.

9. Beat the egg whites, cream of tartar, and sugar using a wire whisk and mix at a low speed for 1 minute.

10. Increase to medium speed for 4-5 minutes on until medium peaks form.

11. Fold the egg yolk mixture into whipped egg whites at low speed for 8-10 seconds.

12. Increased it to medium speed for about 2 seconds.

13. Pour the batter into the prepared pan.

14. Bake it for about 50 minutes.

15. Use the cake tester to check if the baked product is cooked already.

16. Let it stand or 5-10 minutes before inverting on a cooking rack.

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VANILLA CHIFFON CAKE Recipe Ingredients: 180 grams 100 grams 70 grams 6 pieces 6 pieces 7 grams 5 grams 140 grams 50 grams ½ teaspoon

Cake Flour Sugar (For Batter Mixture) Sugar (For Egg Whites) Egg Whites (Large) Egg Yolk (Large) Baking Powder Vanilla Water Vegetable Oil Cream of Tartar

Procedure: 1. Pre-heat the oven for about 350 ºF. 2. in a mixing bowl, combine sugar, vanilla, water, oil, and egg yolk.

3. Use the wire whisk to blend all the ingredients until the sugar is dissolved.

4. Combine cake flour and baking powder.

5. Add gradually to the liquid mixture.

6. Continue the process of blending until smooth. Set aside.

7. in a separate bowl, beat the egg whites.

8. Add the sugar gradually until it become stiff peaks.

9. Fold the beaten egg whites into the batter mixture.

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Chapter 3: Prepare and Present gateaux, Tortes, and Cakes

MERINGUE Recipe Ingredients: 3 pieces 1 cup ¼ teaspoon 3 small bottle

Egg Whites (Egg Whites) White Sugar Cream of Tartar Assorted Food Color (as desired)

Procedure: 1. Pre-heat the oven for about 200 ºF. 2. Line a baking pan with parchment paper.

3. In a mixing bowl, beat the egg whites, sugar, and cream of tartar at a low speed approximately 1 minute to incorporate the ingredients.

4. Switch the mixer into the high speed and continue beating the egg whites until soft peaks form.

5. Add the liquid color as desired and continue beating the egg whites until stiff peaks form.

6. Immediately transfer the meringue mixture into a pastry bag with a decorating tip.

7. Pipe the meringue into the prepared baking pan.

8. Bake for about for 60 minutes until dry.

9. Transfer to another baking pan and allow the meringue to cool.

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Chapter 3: Prepare and Present gateaux, Tortes, and Cakes STANDARD SCORE SHEETS FOR PIES AND PASTRIES Name of the Recipe: ________________________________________ Date: _______________________________ Evaluator: ___________________________________________________ Grade & Section: __________________ Group No: ___________________________________________________ Teacher: ___________________________ Direction: Put a check mark (/) below the appropriate column.

RATING CRITERIA

EXCELLENT 5

GOOD 4

FAIR 3

POOR 2

VERY POOR 1

I. Inside Characteristics • Texture is tender, moist light • Uniform in Color • Springy • Uniform thin-walled cells • Not compact, not soggy • Pleasing, delicate flavor characteristics of the cake II. Outside Characteristics • Smooth without cracks • Very light in proportion in size • Uniform all over • Large volume • Shinny appearance • Delicately browned all over • Free from spots • Tender crust • Well-rounded shape SCORE Comments/Suggestions: ______________________________________________________________________________________________________________ ______________________________________________________________________________________________________________ ______________________________________________________________________________________________________________ ______________________________________________________________________________________________________________ ______________________________________________________________________________________________________________ __________________________________________________________________

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Chapter 3: Prepare and Present gateaux, Tortes, and Cakes

Activity 1. MATCHING TYPE Direction: Match Column A with Column B. Write the letter of the correct answer on the space provided for each number.

Column A

Column B

___ 1. A type of icing that uses flat and creamed icing procedures. ___ 2. A type of icing that consist of corn syrup, butter, shortening and water. ___ 3. A type of icing that is made of confectioner sugar, egg, milk powder and a stabilizer. ___ 4. A method of mixing batter that all the dry ingredients are sifted together in one bowl. ___ 5. A serving plate for decorating the cake. ___ 6. A method of mixing method that the yolks are separated from the egg whites. ___ 7. A baking tool that used to spread and flatten icings all over the cake. ___ 8. A method of mixing batter where sugar is added gradually. ___ 9. A type of cake that do not contain fats in the recipe. ___ 10. A method of mixing batter that all dry ingredients

A. conventional method B. spatula C. flat Icing D. muffin method E. corrugated cup board F. combination-type icing G. one-bowl method H. creamed icing I. un-shortened cake J. modified conventional method

Activity 2. ENUMERATION. Write your answer on the space provided for each number.

Different Cake Decorating Tools Used in Designing Cake 1. ____________________________ 2. ____________________________ 3. ____________________________ 4. ____________________________ 5. ____________________________ 6. ____________________________ 7. ____________________________ 8. ____________________________ 9. ____________________________ 10. ___________________________

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11. ___________________________ 12. ____________________________ 13. ____________________________ 14. ____________________________ 15. ____________________________

Chapter 3: Prepare and Present gateaux, Tortes, and Cakes Activity 3. ESSAY. 1. Explain briefly the functions of the different mixing techniques in cake preparations.

A. MEASURING

B. CREAMING

C. BLENDING

D. FOLDING

E. BEATING

F. STIRRING

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What I have learned?

Congratulations on completing this part of the module. Before your proceed, what are your thoughts about this lesson? Share your insights by completing the following sentence prompts.

I have learned that

I have realized that

I will apply

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Chapter 4: Prepare and Display Petit Fours

LEARNING OBJECTIVES At the end of the discussion, the learners will be able to: ▪ Define the petit fours and their origin; ▪ Identify the different types of petit fours; ▪ Enumerate the different preparing procedures in making ice petit fours;

▪ Identify the step-by-step procedure in making fondant; ▪ Classify the different designs of fondant icing; ▪ Explain briefly the different procedures in making fresh petit fours, marzipan petit fours, and caramelized petit fours; ▪ Demonstrate the proper way of displaying and storing petit fours, and ▪ Store

petit

fours

at

proper

room

temperature

and

condition.

DEFINITION OF TERMS Pate’ – a paste, pie, or loaf filled with a forced meal.

Frosting – a sweet, often creamy glaze made of sugar with a liquid.

Dainty – attractively prepared and served; small, delicate, and often moving carefully.

Tedious – boring and tiring; often repeated activities.

Aesthetic – pleasing appearance.

The cream is a dairy product composed of the higher-fat layer skimmed from the top of milk before homogenization.

Anchovies – a small common forage fish.

Entice – to attract artfully by arousing hope or desire.

Macaroons - are small cakes usually made from ground almonds, coconut with sugar, food colorings, jam, or a chocolate coating.

Soggy – a saturated or heavy with moisture or water.

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TRUE OR FALSE : Write TRUE if the statement is correct. Write FALSE if the statement is wrong. ____________ 1. Choose an appropriate container that stands out in presenting petit fours. ____________ 2. Patronage and sales depend on the design and taste of the fillings. ____________ 3. The display of petit fours serves as the culmination of the entire production process. ____________ 4. The goal in displaying petit fours is choosing the right container, customer, and occasion. ____________ 5. The standard criteria for presentation should be flawless, elegant, and attractive. ____________ 6. Petit four is a French term that means light cake. ____________ 7. Petit fours sales include biscuits, macarons, and meringue. ____________ 8. Marzipan is a dibble paste made from ground almonds. ____________ 9. Petit fours are multi-layered cakes. ___________ 10. Design means an outline or plan.

LET’S START HERE!

Preparing and Displaying Petit Fours A Petit fours is a small baked product that can be taken as a small dessert. It can be typically served with tea, wine, or even coffee. This treatment can also be done on special’s occasions like a debut, christening, birthday party, and wedding.

The term petit fours are derived from the French dialect meaning “ small oven.” This dessert is served at the last phase of the meal. Without this food, a particular meal will never be complete.

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TYPES OF PETIT FOURS There are different categories of petit fours

PETIT FOURS DEGUISES -

A type of sweetened petit fours designed to mimic fresh candied fruits coated either with chocolate, marzipan, fondant, or rolled into confectioner’s sugar.

PETIT FOURS GLACES - A type of petit fours, includes

small puff pastries or a variety of tiny cakes covered with caramel, butter icing, and fondant glaze, Glace’s meaced”.

PETIT FOURS PRESTIGE

- A type of petit fours that the considered are the following: fresh fruits, meringue, crème mousseline, biscuits, and cakes. The presentation becomes more attractive if you can also use chocolate spray or glaze to finish the desserts.

PETIT FOURS SALE’S-

A type of petit fours includes bite-sized appetizers usually served in cocktails before dinner or in buffets. It has toast loaves of bread with anchovies, bacon, sausages, hams, and eggs.

A sale means “savoury or slated.”

PETIT FOURS SEC -

A type of petit fours includes various small items such as macarons, puff pastries, dainty biscuits, and baked meringues.

Sec means “dry.”

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Ingredient Used in Making Petit Fours Recipe In every recipe, there is a need to be familiarized with the different ingredients used in making a simple petit fours recipe. Proper measurement of the ingredients can create an impact on the finished product. By following the step-by-step procedure, your output can be considered made by a professional baker.

The following ingredients are the most commonly used in preparing the recipe: flour, white chocolate, granulated sugar, eggs, confectioner’s sugar, cream cheese, iodized salt, cream cheese, butter, vanilla, corn syrup, baking powder, hot water, and milk.

Flour

White Chocolate

Sugar

Eggs

Confectioner's Sugar

Cream Cheese

Butter

Vanilla Extract

Corn Syrup

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Chapter 4: Prepare and Display Petit Fours

Baking Powder

Hot Water

Milk

PROCEDURE ON HOW TO MAKE PETIT FOURS RECIPE 1. Cream the sugar and butter by using a hand mixer or an heavy duty mixer until it becomes light and fluffy. Then , add the cream cheese, and add on egg one at a time before adding the vanilla extract.

2. At a low speed., slowly add the mixed dry ingredients ( baking powder, , salt, and flour)in three batches alternating with the milk. Mixed until all the ingredients almost combined.

3. Grease the baking sheet. Then, pour into a lined baking sheets and smooth into an even layer with an offset spatula.

4. Make sure to tap the upper part of the pan on the counter a few times to o pop any large air bubbles before baking.

5. Bake it for 25- 30 minutes.

6. While the cake cools, make the buttercream filling by creaming the butter before adding confectioner’s sugar, vanilla extract, milk, and salt.

7. Make some adjustment on the base by adjusting the amount of milk in order to determine the base of the buttercream is thick or thin.

8. Once the cake has cooled already. Cut the cake into two rectangles. Then cut each down on the middle with a serrated knife.

9. Spread a thin layer of raspberry jam on the thin layer and buttercream on the other half of the cake.

10. Make a sandwich cut on the layered cake and freeze for about 30 minutes until it become firm or before cutting it.

11. Cut it with the used of serrated knife for about 1.25 – 1.50 inch cubes.

12. Prepare the white chocolate fondant coating. Then coat each individual cake.

13. Use the fork to dip the cake in the fondant. Then, use the spoon to pour also on the overtop to coat the cakes thoroughly. Then, served.

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Chapter 4: Prepare and Display Petit Fours

Preparing Fresh, Marzipan, and Caramelized Petit Fours Choux pastry is a delicate pastry dough that used in many pastry products. The basic ingredients used in a recipe are flour, water, butter and eggs. Choux pastry also employs its high moisture water content to create a steam in the dough when baked. This type of pastry product is used in many European cuisines including Spanish cuisine, French cuisine, notable desserts like eclairs, profiteroles and churros.

There are different types of recipes as follows:

CREAM PUFF (Profiterole) -is a pastry product that is baked into a small round puffs that which when cooled it will become hollow in the middle and that are served with whipped cream, custard and pastry cream at the center. Hardened caramel sauce is the commonly used garnished in this product.

Croquembouche -is a delicate French desert that is often served at a weddings. It is also translated as “Crunch in the Mouth”. It is placed in a wedding cake. It is a tower made up of the pastry cream-filled cream puffs that is made from Pate’ a choux dough that all held together with crunchy caramel cage. This type of pastry product is a very impressive dessert.

Éclair -is a doughnut type that are long, thin pastry choux pastry and it is filled with cream and topped with icing. Éclair (in France) are made by baking the oblong choux until crisp and hollow and then filling it with chocolate or coffee flavored pastry cream. Other fillings are made with freshly whipped cream and custard, rum-flavored custard, almond or chestnut puree or fruit fillings.

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Paris Brest -it is a classic French showstopper dessert that is made of a large ring of airy pâte à choux pastry topped with almonds. It is also the same pastry used in making cream puffs and éclairs. It is split and traditionally filled with the richest praline pastry cream and sprinkled with powdered sugar.

DECORATING AND PLATING PETIT FOURS Proper plating and appropriate design in making petit fours recipe creates a huge impact on the customer or a person. It requires proper combination or techniques when it comes on decoration, measurements of the ingredients, proper plating of food, and texture in accordance with the standard operating procedures.

STEPS ON HOW TO MAKE RASPBERRY ALMOND PETIT FOURS RECIPE 1. PREPARE THE INGREDIENTS For Cake ( White Almond Recipe ) Ingredients: 1 cup All-purpose Flour (sifted) 1 package White Cake Mix ¾ teaspoon Iodized Salt 2 tablespoons Vegetable Oil 1 cup White Sugar 1 1/3 cup Water 1 cup Sour Cream 4 pieces Eggs (Large) – Egg Whites 1 teaspoon Vanilla Extract 1 teaspoon Almond Extract Procedure: 1. Pre-heat the oven for about 325 ºF. 2. Grease and flour the cake pan.

3. Stir together the flour, white cake mix, salt , and sugar in a large bowl until it well mixed.

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4. Pour in the water, vegetable oil. Sour cream, vanilla and almond extracts, and egg whites.

5. Beat with electric mixer on a low speed until all the ingredients are mixed and moistened.

6. Pour the batter into the prepared cake pan.

7. Baked in the oven until the top is light golden brown.

8. Used cake tester to check if the baked product is cooked. (if it is comes out clean) allow to cool before frosting in a cooling rack.

For frosting: Used cream cheese.

For fillings: 3 tablespoon Cornstarch ¾ cup Water 2 tablespoons Lemon Juice ½ cup Sugar 12 ounce Raspberries For Ganache 2/3 cup Heavy Cream 1 bag White Chocolate Chips Reminder: Ganache mixture will become sticky after it dried. If you will prepare a hard coating mixture, just prepare 1 package of melted candy coating square with two (2) tablespoons of shortening as a substitute ingredients.

2. BAKE THE CAKES Bake the cakes in a large baking pan. After the cake cook already, use the cake tester to determine the doneness of the cake. Let the cake cool in the cooling rack, then transfer if on the flat surface.

3. MAKE A FILLING Procedure: a. In a casserole, combine the sugar, raspberries and water. b. Bring to boil. Reduce the heat and simmer it until the raspberries break down. c. Combine the 4 tablespoons of cold water and cornstarch. d. Continue the simmering procedure on the mixture for a few minutes then remove from heat. e. Let the mixture continue to thicken until it cools. g. You can use ice bath if you desired.

4. ASSEMBLE THE LAYERS, FROST AND FREEZE Procedure: a. Spread the filings on the top of the cake by using metal spatula.

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b. Place the second sliced cake on the top of the first cake. c. Use the cake leveler or bread knife to level top cake. d. Place the wax paper on top to smooth the frosting. e. Place the cake in the freezer with the wax paper in place to make it completely ​frozen.

5. CUT THE PETIT FOURS. Procedure: a. Use the small size of cookie cutters or utility knife to cut the petit fours into square. b. Trim the edges of the cake. c. Use the ruler and mark it before cutting in order to ensure the same sizes. d. Put water in a mixing bowl, to clean the cookie cutter or utility knife in between cuts of the petit fours. e. Put back the petit fours in the freezer. f. Remove the frozen petit fours from the freezer. g. Use the pastry to remove the crumbs on both sides. h. Return it back to the freezer, then freeze before adding the coating.

6. MAKE THE GANACHE, COAT AND DECORATE. Making the Ganache Procedure: a. Use the microwave oven to heat the heavy cream until it brings to boil. b. Stir with wooden spoon the white chocolate chips until completely melted. c. Add the additional mixture to thicken the mixture to achieve the pourable consistency.

Coat and Decorate Procedure: a. Prepare the cooling with a plate or a bowl beneath it to place the petit fours. b. Use the ladle or spoon to pour the ganache until they are all covered. c. Repeat same procedures to covered all the sliced petit fours. d. Re-heat the ganache from the bowl to cover all the remaining petit fours. e. Continue to decorate the petit four until the ganache is wet.

STORING AND PACKAGING PETIT FOURS A. Proper storing of petit fours must be stored in an airtight container.

B. They can be also kept in a room temperature for two days or can be refrigerated for up to one week.

C. This can be also be frozen for almost two to three months.

For Cookies: In order to keep them moist. It must be stored in an air tight plastic freezer bag then placed a slice of bread inside the bag. It will allow the moisture to absorb from another baked product.

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For Cupcakes: It should be stored in an airtight container or plastic bag in a cool dry place.

Refrigeration of the baked product will dry them out. If you freeze the cupcakes that you will used within two days, as these desserts tend to freeze well.

For Cakes/ Baked Products: Place gently in a plastic wrap over the portions that has been cut before putting the cake in a tight container. Do not freeze your cake unless you won’t be eating it within a few days.

D. The perishable ingredients of the baked products used in fillings and toppings like eggs, milk, cream cheese and butter , should be refrigerated to avoid spoilage.

E. Wrap them in a tightly plastic cling wrap or store in a cake keepers to preserve the moisture of the baked product.

F. Unfilled or unfrosted cakes or those with fillings ad toppings that are not perishable can be kept at room temperature to prevent them from drying out.

G. Without perishable ingredients, it can stay at the room temperature with a sealed container for u to five days.

Sample Project Plan for Pastry Recipe Fita Biscuit Canape Title of the Project Plan I.

Name of the Project: FITA BISCUIT CANAPE’

II. Objectives: A. General Objectives: At the end of the practicum, the students are expected to: 1. develop a deeper understanding with regards to the creation of canape’ recipe: B. Specific Objectives: At the end of the practicum , the students are expected to: 1. enumerate the step-by-step procedures in making fita biscuit canape’ recipe; 2. describe the different baking tools used in making canape’ recipe; and 3. demonstrate the standard operating procedures in making canape’ recipe:

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Chapter 4: Prepare and Display Petit Fours

III. A. Ingredients: 2 packs ¼ cup ¼ teaspoon 1 tablespoon 1 teaspoon ¼ cup ¼ cup 2 tablespoons ¼ teaspoon 1/2 teaspoon

Fita Crackers (30 grams) Whole Kernel Corn Onion (finely chopped) Tomato Ketchup Vegetable Oil Onion (finely chopped) Fresh Tomato (finely chopped) Cheddar Cheese (grated) Black Pepper Iodized Salt

B. Cost Analysis QUANTITY

INGREDIENTS

ESTIMATED PRICE

REAL COST

2 packs

Fita Crackers (30 grams)

Php. 16.00

Php. 12.00

¼ cup

Whole Kernel Corn

Php. 18.00

Php. 14.00

1 tablespoon

Tomato Ketchup

Php. 8.00

Php. 2.00

1 teaspoon

Vegetable Oil

Php. 5.00

Php. 1.00

¼ cup

Onion (finely chopped)

Php. 8.00

Php. 4.00

¼ cup

Fresh Tomato (finely chopped)

Php. 14.00

Php. 7.00

2 tablespoons

Cheddar Cheese (grated)

Php. 18.00

Php. 8.00

¼ teaspoon

Black Pepper

Php. 3.00

Php. 1.00

½ teaspoon

Iodize salt

Php. 2.00

Php. 1.00

Php. 92.00

Php. 50.00

TOTAL:

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Chapter 4: Prepare and Display Petit Fours

C. Tools and Equipment's QUANTITY

BAKING TOOLS & EQUIPMENT

2 pcs

Decorated Plates

1 pc

Graduated Measuring Cups

10 pcs

Mini Bowls

1 piece

Chooping Board

1 piece

Onion (finely chopped)

1 set

Fresh Tomato (finely chopped)

1 set

Cheddar Cheese (grated)

2 pcs

Black Pepper

2 pcs

Iodize salt

2 pcs

Wooden Spoon

DATE BARROWED

DATE RETURNED

D. Other Materials QUANTITY

MATERIALS

ESTIMATED PRICE

REAL COST

1 pack

Paper Cupas

Php. 15.00

Php. 12.00

Php. 15.00

Php. 12.00

TOTAL: IV.

Procedure:

1. Measure all the ingredients.

2. Heat the oil in a pan.

3. Add the onions, tomatoes, and corn.

4. Cook of about 2 minutes.

5. Add the black pepper, tomato ketchup and salt.

6. Measure one teaspoon of the filling on the top of the biscuit.

7. Sprinkle the grated cheese over it.

8. Garnish with coriander leaves.

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Chapter 4: Prepare and Display Petit Fours

V.

Documentation: (This will be accomplish after the practicum has been done.)

VI.

Narrative Report: (This will be accomplish after the practicum has been done.)

Suggested Baking Recipes CHOCOLATE FROSTING Recipe Ingredients: ¾ cup 1/3 cup 2 tablespoons 5 cups 14 ounces ¾ cup

Unsweetened Cocoa Powder Whole Milk Vanilla Extract Confectioner’s Sugar Semi- Sweet Chocolate Unsalted Butter (melted & cooled)

Procedure: 1. Measure all the ingredients.

2. Melt the chocolate in the double broiler.

3. Remove from heat.

4. Stir the ingredients then pour the vanilla extract. Then cool.

5. Combined the milk and confectioner’s sugar using the electric hand mixer.

6. Beat in the chocolate.

7. Add the sugar mixture gradually in the frosting is thick.

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Chapter 4: Prepare and Display Petit Fours

YELLOW SPONGE CAKE Recipe Ingredients: 1 cup 6 pieces 1 tablespoon ¾ teaspoon ½ teaspoon 3 tablespoons 1 cup 1 teaspoon

Cake Flour Eggs (Large) Baking Powder Cream of Tartar Iodized Salt Liquid Sugar Flavoring

Procedure: 1. Bake the soft butter into a 9 x 9 inch square pan.

2. Let it cool in a cooling rack.

3 . Place one layer of the cake in a serving plate.

4. Spread the rhubarb jam or strawberry jam on one layer of the cake, then place the second layer on top.

5. Use the bread knife, then cut it into 3 inches cubes.

6. Frost the cakes with an icing with the metal spatula.

VANILLA FROSTING Recipe Ingredients: 3 cups ¼ teaspoon 2 tablespoons 1 cup 2 teaspoons

Granulated Sugar Iodized Salt Unsalted Butter Whole Milk Vanilla Extract

Procedure: 1. Measure all the needed ingredients.

2. In a separate mixing bowl, combine sugar, milk, salt, and butter.

3. Pour the mixed ingredients in a sauce pan over a medium heat.

4. Removed from the heat then add the vanilla extract.

5. Beat the mixture to become smooth.

6. Allow to cool.

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PETIT FOURS Recipe Ingredients: 2 recipes 1 recipe 4 boxes 2 teaspoons

Butter Cream Sponge Cake Confectioners’ Sugar Grand Marnier Liqueurs Food Coloring

Procedure: 1. Pre-heat the oven for about 300 ºC. 2. Pre-heat the sponge cake in a jelly roll pan.

3. Slice it into round shape for about 1 inch.

4. Use the damp cloth to covered the slices cake in order to keep from drying.

5. Put the flavored butter cream icing with liqueurs.

6. Make a confectioners sugar icing at a time as it dries quickly.

7. Combine 2 cups of sifted confectioners’ sugar with 1 teaspoon liqueur.

8. Dip the round cake into the icing.

9. Place the cooling racks over jelly roll pans to harden.

10. Prepare one recipe for the buttercream.

11. Pipe the large rosette on the top of each iced cake.

12. Prepare more icing; spoon carefully in a circular motion over the rosette of each cake.

13. Let the icing flow evenly to coat completely.

14. Let stand until the icing has harden.

15. Store in a containers or put it on a freeze until ready to use.

16. Approximately 100 yields.

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Chapter 4: Prepare and Display Petit Fours

CHEESE BISCUITS Recipe Ingredients: 2 cups 5 tablespoon ¼ cup 1 tablespoon 2/3 cup 1 piece

All – purpose Flour Butter Cheese (grated) Baking Powder Evaporated Milk Egg (large)

Procedure: 1. Pre-heat the oven for about 400ºF. 2. Measure all the ingredients.

3. Sift the flour and baking powder together.

4. Use the pastry blender to cut the butter until mixture resembles a cornmeal.

5. Add the grated cheese and milk to form a soft dough.

6. Turn the dough out on a lightly floured board.

7. Knead it for 30 seconds.

8. Roll out the dough for about ¼ inch thick.

9. Cut the soft dough with a round biscuit cutter.

10. Put a half of the rounds on a baking sheets and top watch with 1 teaspoon grated spoon.

11. Brush the edges of the rounds and press down edges.

12. Use the pastry brush with lightly beaten egg on the soft dough.

13. Bake for about 15 minutes in an oven temperature of 400ºF. 14. Removed the baked products form the baking sheets then put it on the cooling racks.

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Chapter 4: Prepare and Display Petit Fours

BUTTER DIPS Ingredients: 1 ¼ cups 2 teaspoons ½ teaspoon 1/3 cup 1/3 cup 2/3 cup

Recipe All-Purpose Flour Baking Powder Iodized Salt Butter (melted) Sugar Milk

Procedure: 1. Pre-heat the oven for about 450ºF. 2. Measure all the ingredients.

3. In a separate mixing bowls, mix together the flour, salt, baking powder and sugar.

4. Add the milk, then mix and form into a dough.

5. Transfer the dough into a lightly floured board or surface.

6. Knead lightly until smooth.

7. Roll out the dough into an 8 inches square.

8. Cut the dough into a 4-inches strips using a dough cutter.

9. Dip each strip in the melted butter and arranged closely together in a baking sheets.

10. Bake for about 15 minutes or until golden brown.

11. Transfer it on a cooling rack by using a metal spatula.

COCONUT MACAROONS Ingredients: 4 cups 2/3 cup 3 pieces ¾ cup 1 teaspoon 1 tablespoon

Recipe Desiccated Coconut Sugar Egg (large) Condensed Milk Vanilla Extract Butter

Procedure: 1. Pre-heat the oven for about 350ºF. 2. Measure all the ingredients.

3. Beat the eggs until light and fluffy.

4. Add the butter and sugar then beat it thoroughly.

5. Add the vanilla extract, desiccated coconut and condensed milk.

6. Layer the paper cups then put the soft dough into it.

7. Bake at 350ºF for about 15 minutes or until golden brown.

8. Transfer it on the cooling rack by using of food tong.

9. Cool before serving.

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FITA BISCUIT CANAPE Recipe Ingredients: 2 packs ¼ cup ¼ teaspoon 1 tablespoon 1 teaspoon ¼ cup ¼ cup 2 tablespoons ¼ teaspoon 1/2 teaspoon

Fita Crackers (30 grams) Whole Kernel Corn Onion (finely chopped) Tomato Ketchup Vegetable Oil Onion (finely chopped) Fresh Tomato (finely chopped) Cheddar Cheese (grated) Black Pepper Iodized Salt

Procedure: 1. Measure all the ingredients.

2. Heat the oil in a pan.

3. Add the onions, tomatoes, and corn.

4. Cook of about 2 minutes.

5. Add the black pepper, tomato ketchup and salt.

6. Measure one teaspoon of the filling on the top of the biscuit.

7. Sprinkle the grated cheese over it.

8. Garnish with coriander leaves.

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STANDARD SCORE SHEETS FOR PIES AND PASTRIES Name of the Recipe: ________________________________________ Date: _______________________________ Evaluator: ___________________________________________________ Grade & Section: __________________ Group No: ___________________________________________________ Teacher: ___________________________

Direction: Put a check mark (/) below the appropriate column.

RATING CRITERIA

EXCELLENT 5

GOOD 4

FAIR 3

POOR 2

VERY POOR 1

Taste It has a unique flavor/taste; not too much sweet Base Cake It is flavorful; can easily appreciate the taste of the main item Balance It is eye appealing; no contrasting colors on the ingredients used Presentation It must be creative and organized; even in sizes of the main item Proper using of garnishes will not over power the main item SCORE Comments/Suggestions: ______________________________________________________________________________________________________________ ______________________________________________________________________________________________________________ ______________________________________________________________________________________________________________ ______________________________________________________________________________________________________________ ______________________________________________________________________________________________________________ __________________________________________________________________

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Activity 1. IDENTIFICATION DIRECTION: Identify the concepts described by the statement below. Write your answer on the space provided for. ______________ 1. A type of petit fours that includes small puff pastries or tiny cakes ______________ 2. It is a classic French dessert that is made of a large ring of airy pâte à choux pastry topped with almonds. ______________ 3. A type of petit fours that usually served in cocktails before dinner or in a buffets. ______________ 4. It is a delicate French desert that is often served at a weddings. ______________ 5. It is a pastry product that is baked into a small round puffs. ______________ 6. It is a doughnut type that are long, thin pastry choux pastry filled with cream. ______________ 7. A type of petit fours that includes a variety of small items such as puff pastries.

______________ 8. It is derived from a French word means a small oven. ______________ 9. A type of sweetened petit fours that are made to mimic of fresh candied fruits. ______________ 10. It is also known as salted bite-sized appetizer.

Activity 2. ENUMERATION DIRECTION: Write your answer on the space provided for each number A. Ingredients Used in Making Petit Fours 1. __________________________________________________

7. __________________________________________________

2. __________________________________________________

8. __________________________________________________

3. __________________________________________________

9. __________________________________________________

4. __________________________________________________

10. ________________________________________________

5. __________________________________________________

11. ________________________________________________

6. __________________________________________________

12. ________________________________________________

B. Different Types of Petit Fours 1. __________________________________________________

4. __________________________________________________

2. __________________________________________________

5. __________________________________________________

3. __________________________________________________

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Activity 3. ESSAY. Explain Briefly.

1. What is the purpose of serving petit four product as part of a meal?

_____ ________________________________________________________________________________________________________________ ________________________________________________________________________________________________________________

What I have learned?

Congratulations on completing this part of the module. Before your proceed, what are your thoughts about this lesson? Share your insights by completing the following sentence prompts.

I have learned that

I have realized that

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Chapter 4: Prepare and Display Petit Fours

I will apply

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Chapter 5: PresentChapter Desserts5: Present Desserts LEARNING OBJECTIVES At the end of the discussion, the learners will be able to:

▪

Explain briefly the different classifications of fillings, coatings, icing and glazes used in making pastry products:

▪

Identify the decorative techniques in making garnishes in a pastry recipe;

▪

Follow the standers operating procedures in finishing a pastry products;

▪

Demonstrate the proper plating and presenting pastry products;

▪

Prepare pastry products according to established procedures and standards;

▪

Present and decorate pastry product;

▪

Store pastry product properly; and

▪

Prepare the different suggested recipe by following the step by step procedure in making the recipe:

DEFINITION OF TERMS

Pastry - is a type of dough made with flour, water and shortening.

Icing – is a mixture of sugar with liquid or butter, typically flavored and colored, and used as a coating for cakes or cookies.

Glaze – it refers to a flavorful coating that forms on food as it is cooked.

Garnish – it refers to something (such as lemon wedges or parsley) used to decorate or flavor food or drink.

Coating - a thin layer or covering of something.

Food plating - is the process of arranging and decorating food to enhance its presentation.

Fondant - a thick, soft, sweet food, made mainly of sugar and used to cover cakes, a small soft sweet made mainly from sugar.

Ganache - a whipped filling of chocolate and cream, used in confectioneries such as cakes and truffles.

Whipped cream – is a liquid heavy cream that is whipped by a whisk or mixer.

Texture- surface appearance of a crust.

Flaky- characteristic of a crust with crispy layers instead of being soggy and wet.

Overhydration- flour resulting to a less flaky products because too much liquid is absorbed.

Innovative- to introduce something new.

Crust- dough in pies and other pastries Habits- customary way of doing things. e.

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LET’S START HERE!

PREPARING DESSERTS A certain meal will never be complete without serving a dessert. It is consist of sweet foods such as cakes, pies, puddings, tarts, custards, gelatins, creams, meringue, crepes, pancakes, cream puffs, pop-overs; cold desserts like ice cream and sherbets; processed fruits; and fresh fruits.

The word dessert comes from the French term word desservir, which means to clear up the table in the old days. Classic dessert includes dried fruits and cheese. Dessert is taken at the last part of the meal.

CHARACTERISTIC OF DESSERTS Dessert is a course in a meal consisting of a wide assortment of sweet based products whether fresh, processed and cooked.

Dessert are predominantly sweet in flavor, with sugar as one major ingredients. It can be light or slightly heavy depending on the types of desserts are being served.

Types of Desserts 1. Cream Pops and Pop Overs – it has a hollow shells that are crispy and brown on the outside and moist, soggy from the inside. They also contain rich and sweet creamy filling.

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2. Custards, Creams and Gelatins – it contains a thickened mixture of milk, tender custards molded in flan molders steamed or baked, top with caramelized sugar to have a rich brown color.

3. Doughnuts and Short Cakes - made of soft dough leavened with yeast and baking powder mixed with milk & sugar.

4. Fresh, Cooked and Processed Fruits - These are universal popular type of dessert and it is nutritious because it contains vitamins and mineral, shortening, fiber, sugar, and water.

5. Ice Cream and Sherbet - Frozen milk product made with cream of milk sugar and flavoring and stabilizers like gelatin, pectin and seaweed gum. Sherbet has 3% milk fat content while ice cream has 8% milk fat content.

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6. Marzipan – it is a type of confectionary made of confectioners’ sugar, water, and ground almond.

7. Meringues and Crepes - Meringue is an egg white beaten to stiff stage with sugar being added gradually. Dropped on grease cookie sheet using a pastry bag and baked to light golden brown. Crepes are very thin pancakes and served with fillings such as fresh/ cooked fruits with whipped creams.

8. Pancakes and waffles – it is made of pour batters with a 1:1 ratio of liquid and flour. Butter and eggs are also added to have rich flavor.

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9. Pudding, pies and tarts - pudding is a soft bread variety made of bread softened in milk with egg and sugar added. Flavorings like crushed pineapple raisins and nuts may be added to give it rich flavor.

10. Variety of cakes and cake specialties - they are consider as rich muffins that contain a high proportion of fats, sugar and eggs. Cake specialty are elaborate types of cakes.

PRESENTING AND SERVING PLATED DESSERTS There are different techniques that we need to consider in proper presentation and serving plated desserts. It is also important to follow the standard operating procedure in making different recipes in making desserts. You need also to apply different factors and techniques in making a simple but elegant presentation of dessert.

In plating desserts, you must consider the choice of plate that you will use. There are many colors, shapes and sizes available. In choosing also the right size of the plate must be use in order to avoid overcrowding of the dessert. See to it that there are varieties of color on the plate to be used in plating and presenting dessert.

The texture of the dessert recipe may be considered as critical in presenting the product. Because it adds visual interest on the food being prepared. Neatness must be apply at all times in preparing and presenting dessert. Choose appropriate garnishes on the different ingredients used in preparing a dessert.

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DESSERT BUFFET A dessert buffet is a complete set up that offers a wide selection of sweet treats such as tarts, eclairs, custard, petit fours, mousse, crepes, cookies, Danish that are included in the complete buffet set up in an occasion such a wedding, birthday parties, family reunion and debut.

This type of set-up may consider as the main attractions on the buffet in a fine dining restaurants and hotels. There are elegant tools and equipment’s that use to display the dessert such as glass platers, cake pedestals, silver trays, steamed glass, and individual glass molders. It creates a huge attraction on the display and create a good visual abundance of foods on the guest.

STORING AND PACKAGING DESSERT Proper storing of the desert product keep the good quality and appearance of the product. You need to follow the required room temperature for hot or cold desserts in order to avoid staling or deterioration.

Refrigerators, chillers, food warmers, microwave oven help the dessert product to keep the ideal food temperature. In other prevent from drying, use prescribed boxes intended for storing different varieties of dessert in other prevent from drying.

For take-outs orders and dine-in use different packaging materials such as plastic trays, microwavable containers, plastic cling wrap and polystyrene foam. See to it that all the dessert must be laced in an appropriate packages and stored in ideal storing equipment to maintain food temperature.

Use vapor-proof paper and foil in wrapping desserts before storing in the freezer. Cover the cupcakes and cakes to prevent from drying then refrigerated. Thawing of baked products rapidly as possible in warm area with circulating air. This prevents from causing soggy spots in the baked products. Thawed the sugar coated and softcrusted pastries and breads in an oven at 325ºF for about 20 minutes.

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Sample Project Plan for Dessert Recipe Bread Pudding Title of the Project Plan I. Name of the Project: Bread Pudding II. Objectives A. General Objectives: At the end of the practicum, the students are expected to: 1. Develop a deeper understanding with regards to the creation of bread pudding recipe.

B. Specific Objectives: At the end of the practicum, the students are expected to: 1. Enumerate the step-by-step procedures in making bread pudding recipe; 2. Describe the different baking tools used in making bread pudding recipe; and 3. Demonstrate the standard operating procedures in making dessert recipe: III. A. Ingredients 15 pieces Bread Buns 3 pieces Eggs (large) 1 cup Condensed Milk 1 ½ cups Evaporated Milk ½ cup White Sugar 1 teaspoon Ioidized Salt 2 teaspoons Vanilla Extract ¼ cup Butter (melted) B. Cost Analysis Quantity

Ingredients

Estimated Price

Real Cost

15 pieces

Bread Buns

Php 30.00

Php 24.00

3 pieces

Eggs (large)

Php 24.00

Php 21.00

1 cup

Condensed Milk

Php 18.00

Php 15.00

1 ½ cups

Evaporated Milk

Php 24.00

Php 18.00

½ cup

White Sugar

Php 19.00

Php 10.00

2 teaspoons

Vanilla Extract

Php 2.00

Php 1.00

¼ cup

Butter (melted)

Php 24.00

Php 18.00

Php 141.00

Php 107.00

TOTAL:

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C. Tools and Equipment's QUANTITY

BAKING TOOLS & EQUIPMENT

3 pcs

Loaf pans

2 pcs

Cooling Racks

1 pc

Graduated Measuring Cups

3 pcs

Mixing bowls

1 set

Measuring cups

1 set

Measuring spoons

12 pcs

Ingredients bowl

2 pcs

Spoon & Fork

2 pcs

Metal spatula

1 pc

Baking tester

2 pcs

Wooden spoon

DATE BARROWED

DATE RETURNED

D. Other Materials QUANTITY

MATERIALS

ESTIMATED PRICE

REAL COST

1 pack

Parchment Paper

Php 8.00

Php 7.00

Paper Cups

Php 7.00

Php 5.00

Php 15.00

Php. 12.00

TOTAL: IV.

Procedure:

1. Pre-heat the oven for about 325ºF. 2. Beat the eggs in a mixing bowl.

3. Combined with condensed milk, evaporated milk, sugar , salt, vanilla extract, and melted butter.

4. Mix it well.

5. Soak the bread into the mixture.

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6.

7.

8.

9.

10.

11.

12.

Press the bread gently to let it absorb the better.

Brush the molder with melted butter using a pastry brush.

Pour the mixture into the molder equally using a measuring cup.

Place the mixture into the oven.

Bake at 325ºF for about 35-40 minutes or until it turn to golden brown.

Let it cool down completely before removing from the molder.

Use the bread knife to slice the pudding before serving.

V.

Documentation: (This will be accomplish after the practicum has been done.)

VI.

Narrative Report: (This will be accomplish after the practicum has been done.)

Suggested Baking Recipes BREAD PUDDING Recipe Ingredients: 15 pieces 3 pieces 1 cup 1 ½ cups ½ cup 1 teaspoon 2 teaspoons ¼ cup

Bread Buns (diced cut) Eggs (large) Condensed Milk Evaporated Milk White Sugar Iodized Salt Vanilla Extract Butter (melted)

Procedure: 1. Pre-heat the oven for about 325ºF. 2. Beat the eggs in a mixing bowl.

3. Combined with condensed milk, evaporated milk, sugar , salt, vanilla extract, and melted butter.

4. Mix it well.

5. Soak the bread into the mixture.

6. Press the bread gently to let it absorb the better.

7. Brush the molder with melted butter using a pastry brush.

8. Pour the mixture into the molder equally using a measuring cup.

9. Place the mixture into the oven.

10. Bake at 325ºF for about 35-40 minutes or until it turn to golden brown.

11. Let it cool down completely before removing from the molder.

12. Use the bread knife to slice the pudding before serving.

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CHOCOLATE MOUSSE Recipe Ingredients: ¼ cup 2 tablespoons ½ teaspoon 8 ounces 2 tablespoons 6 pieces ½ cup 1 tablespoon

Confectioners’ Sugar White Sugar Vanilla Extract Semi-Sweet Chocolate Water Egg (Large) Unsalted Butter (softened) Dark Rum

Procedure: 1. Measure all the ingredients.

2. Melt the chocolate with water in the double broiler and stir with sugar.

3. Add the softened butter little by little. Set aside.

4. Beat egg yolks until thick and lemon color.

5. Fold in chocolate.

6. Stir in rum and vanilla.

7. Beat egg whites until foamy.

8. Beat in sugar until soft peaks form.

9. Fold egg whites in chocolate mixture.

10. Pour in individual serving dishes and chill.

11. Serve with whipped cream.

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COOKED FRESH FRUITS Recipe Ingredients: 6 pieces ½ cup 1 cup 1 teaspoon

Fuji Apple (Medium) White Sugar Water Vanilla Extract

Procedure: 1. Wash the apples in the flowing water.

2. Pare and slice the apples on the chopping board.

3. Boil the sugar and water in low fire.

4. Add the vanilla extract.

5. Let it cool then transfer it on the sterilized bottle or container.

6. Chill before serving.

CREAMY COFFEE GELATIN Recipe Ingredients: ¾ cup 1 tablespoon 1 pack 1 cup ½ cup 3 pieces

Evaporated Milk Vanilla Extract Unflavored Gelatin (small) White Sugar Brewed Coffee Egg (Large)

Procedure: 1. Prepare and measure all the ingredients.

2. Dissolve the powdered gelatin in hot coffee.

3. Beat the egg yolks.

4. Add the half of the sugar, dissolved gelatin, and milk.

5. Beat the egg whites and add the remaining sugar.

6. Continue beating until stiff.

7. Cook egg yolk mixture in a low fire.

8. Cool the mixture slightly.

9. Fold in the egg whites mixture.

10. Pour in a molder then let it cool.

11. Chill before serving.

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RAISIN MUFFIN Recipe Ingredients: 4 cups 2 cups 1 teaspoon 1 cup 1 tablespoon 6 pieces 1 cup 1 cup

All-purpose Flour White Sugar Iodized Salt Butter Baking Powder Egg (Large) Evaporated Milk Raisins (soak and drained)

Procedure: 1. Pre-heat the oven for about 375ºF. 2. Sift all the dry ingredients.

3. Cream the butter and sugar until soft and floppy.

4. Beat eggs one at a time.

5. Fold in raisins.

6. Pour the mixture into the paper-lined muffin cup half full.

7. Bake at 375ºF for about 25 minutes or until golden brown.

MARZIPAN Ingredients: 1 ½ cups ¾ cup 1 ½ teaspoons 1 piece 1 teaspoon 3 cups

Recipe Confectioners’ Sugar Fine Sugar Lemon Juice Egg (Large) Almond Extract Ground Almonds

Procedure: 1. Measure all the ingredients.

2. Combine the sugar and almonds in the mixing bowl then mix.

3. Add the almond extract and lemon juice.

4. Add the enough egg to make a soft firm dough. Then gather to form a ball shape.

5. Dust the working board with confectioner's sugar.

6. Turn out the marzipan dough and knead.

7. Knead until smooth and pliable.

8. Wrap in plastic cling wrap until ready.

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STANDARD SCORE SHEETS FOR DESSERT RECIPE Name of the Recipe: ________________________________________ Date: _______________________________ Evaluator: ___________________________________________________ Grade & Section: __________________ Group No: ___________________________________________________ Teacher: ___________________________ Direction: Put a check mark (/) below the appropriate column.

RATING CRITERIA

EXCELLENT 5

GOOD 4

FAIR 3

POOR 2

VERY POOR 1

I. Inside Characteristics Tenderness: tough; not crumbly or tough; easily cut Flavor: does not over powering the taste of the filling; no salty taste; delicate Texture: soggy; not compact; delicately crisp; flaky II. Outside Characteristics Size: fits on the pan Crust: not smooth; rough; slightly blistered Shape: neat on the edges; even thinness all-over Color: light golden brown with darker brown edges SCORE Comments/Suggestions: ______________________________________________________________________________________________________________ ______________________________________________________________________________________________________________ ______________________________________________________________________________________________________________ ______________________________________________________________________________________________________________ ______________________________________________________________________________________________________________ __________________________________________________________________

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STANDARD SCORE SHEETS FOR MERINGUE RECIPE Name of the Recipe: _______________________________________________ Evaluator: __________________________________________________________ Group No.: __________________________________________________________

Date: ___________________________ Grade & Section: ______________ Teacher: _______________________

Direction: Put a check mark (/) below the appropriate column.

RATING CRITERIA

EXCELLENT 5

GOOD 4

FAIR 3

POOR 2

VERY POOR 1

Texture:: uniformly fine grains; smooth; holds shape Flavor: right sweetness of the egg whites; well-baked Appearance: top crust is golden brown; top surface is irregular Moisture content: glossy; no leaking; light color Volume: too wet or not to dry SCORE

Comments/Suggestions: ___________________________________________________________________________________________________________________ ___________________________________________________________________________________________________________________ ___________________________________________________________________________________________________________________ ___________________________________________________________________________________________________________________ ___________________________________________________________________________________________________________________ _________________________________________

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Chapter 5: Present Desserts

STANDARD SCORE SHEETS FOR CREAM PUFFS Name of the Recipe: ________________________________________ Date: _______________________________ Evaluator: ___________________________________________________ Grade & Section: __________________ Group No: ___________________________________________________ Teacher: ___________________________ Direction: Put a check mark (/) below the appropriate column.

RATING CRITERIA

EXCELLENT 5

GOOD 4

FAIR 3

POOR 2

VERY POOR 1

Texture: one large hole formed in the interior puff Flavor: not to sweet; bland the flavor of the butter; the fillings is smooth and creamy Appearance: top crust is golden brown; top surface is irregular Moisture content: crisp outside the crust; moist inside the crust Volume: rigid cell walls; large volume SCORE

Comments/Suggestions: ______________________________________________________________________________________________________________ ______________________________________________________________________________________________________________ ______________________________________________________________________________________________________________ ______________________________________________________________________________________________________________ ______________________________________________________________________________________________________________ __________________________________________________________________

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STANDARD SCORE SHEETS FOR CUSTARD RECIPE Name of the Recipe: ________________________________________ Date: _______________________________ Evaluator: ___________________________________________________ Grade & Section: __________________ Group No: ___________________________________________________ Teacher: ___________________________ Direction: Put a check mark (/) below the appropriate column.

RATING CRITERIA

EXCELLENT 5

GOOD 4

FAIR 3

POOR 2

VERY POOR 1

Texture: not curdled; smooth Flavor: not to sweet; no raw flavor; delicate flavor Appearance: coagulated

golden yellow; well-

Consistency: holds shape; tender SCORE

Comments/Suggestions: ______________________________________________________________________________________________________________ ______________________________________________________________________________________________________________ ______________________________________________________________________________________________________________ ______________________________________________________________________________________________________________ ______________________________________________________________________________________________________________ __________________________________________________________________

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STANDARD SCORE SHEETS FOR QUICK BREADS & MUFFINS Name of the Recipe: ________________________________________ Date: _______________________________ Evaluator: ___________________________________________________ Grade & Section: __________________ Group No: ___________________________________________________ Teacher: ___________________________ Direction: Put a check mark (/) below the appropriate column.

RATING CRITERIA

EXCELLENT 5

GOOD 4

FAIR 3

POOR 2

VERY POOR 1

I. Inside Characteristics Texture : slightly moist; tender soft Flavor: well blended; no bitterness; Color : free from steaks; creamy white; slightly yellow Grain: free from tunnels; round-even cells I. Outside Characteristics Size : proportion to weight; uniform Crust : slightly rough; pebbled; tender Shape : well-rounded top; no cracks; free from peaks Color: uniform golden brown SCORE

Comments/Suggestions: ______________________________________________________________________________________________________________ ______________________________________________________________________________________________________________ ______________________________________________________________________________________________________________ ______________________________________________________________________________________________________________ ______________________________________________________________________________________________________________ __________________________________________________________________

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Chapter 5: Present Desserts

Activity 1. MATCHING TYPE DIRECTION: Match your answer in Column A with Column B. Write your answer on the space provided for.

COLUMN A _____ 1. Sherbet _____ 2. Panna Cotta _____ 3. Crepe _____ 4. Pudding _____ 5. Dessert _____ 6. Custard _____ 7. Gelatin _____ 8. Tart _____ 9. Waffle _____ 10. Muffin

COLUMN B a. a small cake that contains high proportion of fats, sugar and eggs. b. “ to clear up a table” c. a small pies with a single crust d. a tender and thick mixture of eggs, sugar and milk e. a frozen beverage made of water and sweetened fruit juices f. an Italian term for “cooked cream” g. a mixture of 3-day-old bread soaked in milk, sugar and butter h. a French term for paper-thin pancakes i. a type of dessert that is served in molded cubes and mixed in halohalo j. more uniformly golden brown than pancakes

Activity 2. ENUMERATION DIRECTION: Write your answer on the space provided for each number A. Different Type of Dessert 1. __________________________________________________

9. __________________________________________________

2. __________________________________________________

10. __________________________________________________

3. __________________________________________________

11. __________________________________________________

4. __________________________________________________

12. _________________________________________________

5. __________________________________________________

13. __________________________________________________

6. __________________________________________________

14. __________________________________________________

7. __________________________________________________

15. __________________________________________________

8. __________________________________________________ B. Tools and Equipment used in Presenting and Plating Dessert Buffet 1. __________________________________________________

4. __________________________________________________

2. __________________________________________________

5. __________________________________________________

3. __________________________________________________

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Activity 3. ESSAY. Explain Briefly.

1. What is a dessert buffet?

_____ ________________________________________________________________________________________________________________ ________________________________________________________________________________________________________________ 1. What is a dessert ?

_____ ________________________________________________________________________________________________________________ ________________________________________________________________________________________________________________

What I have learned?

Congratulations on completing this part of the module. Before your proceed, what are your thoughts about this lesson? Share your insights by completing the following sentence prompts.

I have learned that

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Chapter 5: Present Desserts

I have realized that

I will apply

143

KEY TO CORRECTIONS – CHAPTER 1 PRE-ASSESSMENT

1. Flour 2. Sugar 3. Baking Soda 4. Butter 5. Bread Flour 6. Quick Mixing Flour 7. Fats 8. Cake Flour 9. Salt 10. Non-Wheat Flour LEARNERS ASSESSMENT ACTIVITY 1.

1. Pastry Wheel 2. Flour Sifter 3. Grater 4. Graduated Measuring Cup (Liquid) 5. Sets Of Measuring Cups 6. Pastry Brush 7. Wooden Spoon 8. Tube Pan 9. Cake Turn-Table 10. Muffin Pan ACTIVITY 2.

1. 250 Grams 2. 190 Grams 3. 1,000 Grams 4. 140 Grams 5. 4 Ounces 6. 320 Tbsp.

7. 256 Fluid Ounces 8. 15 tablespoons (t/tsp.)

9. 64 Tablespoons (T/Tbsp.)

10. 40 Fluid Ounces

ACTIVITY 3.

1. Importance of the following baking ingredients in making baked products A. Flour is the main ingredients in making. It provides structure on the baked products and contributes to the bake products color, texture, and flavor.

B. Sugar contributes on the browning of the crust. It also improves the flavor and aroma of the baked products. It also imparts the sweetness and aroma that stimulates appetite and desire for the products.

C. Liquid ingredients it plays an integral component in the preparation of the batter and the dough. It also contributes to the volume and texture of the baked products. It also promotes the growth of the leavening agents.

D. Fats and oils contribute the tenderness of the products and improves the flavor of the bread. It also lubricates the gluten strands and producing better layer of the baked products.

E. Leavening agents are substances that produces gas while mixing or heating the soft batter or the dough.

2. The purpose of making project plan before stating the baking procedure is to serve as a guide on the buying the different ingredients needed in the recipe, it also includes the different objectives in making the practicum, proper measurement of the ingredients, baking tools and equipment’s to be used, cost analysis, step by step procedures, documentation and narrative report.

144

KEY TO CORRECTIONS – CHAPTER 2 ACTIVITY 1 1. paper cups 2. platters 3. Tart 4. ½ cup of butter 5. Puffs and pop-overs 6. Tongs 7. Trays 8. Ethnic dishware 9. Breads 10. Multitiered pedestals ACTIVITY 2 1. False 2. True 3. True 4. True 5. False 6. False 7. True 8. True 9. True 10. False ACTIVITY 3 1. Fruits 2. Fresh meat 3. Poultry 4. Nuts 5. Legumes 6. Chess 7. Cream 8. Vegetables 9. French method 10. English method

145

11. Alternate method 12. Scotch method 13. Cake server 14. Pastry server 15. Bowls and baskets 16. Paper plates 17. Paper napkins 18. Paper cups 19. Plates and platters 20. Baskets

KEY TO CORRECTIONS – CHAPTER 3 PRE-TEST 1. True 2. True 3. False 4. True 5. True 6. True 7. False 8. False 9. False 10. True LEARNERS ASSESSMENT ACTIVITY 1.

1. F. 2. C. 3. H. 4. D. 5. E. 6. J. 7. B. 8. A. 9. I. 10. J.

ACTIVITY 3.

1. The function of measuring in cake preparation is to get the right measurement of the different ingredients to be used in making a certain recipe. You will also achieve the exact consistency of a certain recipe if you used the proper tools and equipment.

2. The function of creaming in cake preparation is to achieve the smooth texture of the butter. In order to achieve the exact creaming procedure it should be in a room temperature or a slightly room temperature in order to avoid easily melting of the mixture.

3. The function of blending in cake preparation it involves the proper mixing of dry ingredients together with the liquid ingredients using the metal spatula, rubber scrapper and wooden spoon.

4. The function of folding in cake preparation is to make sure that the process is well done with the use of rubber scraper than with ones bare hands.

5. The function of beating in cake preparation is to incorporate air, it is best to use the wire whip or a whisk beater.

6. The function of stirring in cake preparation is to mix all the ingredients thoroughly and it is usually done by agitating the ingredients in a bowl or container.

ACTIVITY 2.

1. turntable 2. acetate 3. corrugated cardboard 4. spatula 5. smoothers 6. edger 7. cake combs 8. cookie cutters/ 9. cookie stamps 9. candy molds 10. cookie mold 11. ice cake tray 12. pastry bag 13. pastry tip 14. stencils 15. edible pattern transfer

146

KEY TO CORRECTIONS – CHAPTER 4 PRE-ASSESMENT 1. True 2. True 3. True 4. True 5. True 6. False 7. False 8. True 9. False 10. True Learners Assessment

ACTIVITY 1.

1. Petit Four Glaces 2. Paris Brest 3. Petit Four Sales 4. Croquembouche 5. Cream puff 6. Eclair 7. Petit Four Sec 8. Petit Four 9. Petit Four Deguise's 10. Petit Four Sales ACTIVITY 2.

A. 1. flour 2. eggs 3. white chocolate 4. sugar 5. confectioner sugar 6. cream cheese 7. butter 8. vanilla extract 9. corn syrup 10. baking powder 11. hot water B. 1. petit fours Deguise's 2. petit fours Glaces 3. petit fours prestige 4. petit fours sale’s 5. petit fours sec

147

ACTIVITY 3.

1. The purpose of petit four product in a meal is without this dessert a meal will never be complete. It also served as appetizer in every meal. This products served in small bite-sized to balance a meal.

KEY TO CORRECTIONS – CHAPTER 5 PRE-ASSESMENT 1. False 2. True 3. True 4. True 5. True 6. False 7. False 8. True 9. True 10. True LEARNER ASSEEEMENT ACTIVITY 1.

1. E. 2. F. 3. H. 4. G. 5. B. 6. D. 7. I. 8. C. 9. J. 10. A.

B. 1. Crafted warmers 2. Silver plated trays 3. Clear sparkling trays 4. Stemmed glass 5. Fine chinaware

ACTIVITY 3.

1. A dessert buffet is a complete set up that offers a wide selection of sweet treats such as tarts, eclairs, custard, petit fours, mousse, crepes, cookies, Danish that are included in the complete buffet set up in an occasion such a wedding, birthday parties, family reunion and debut.

2. Dessert is a course in a meal that consist of a wide assortment of sweet based products and usually served at the end of the meal.

Activity 2.

A. 1. Sherbets 2. Ice Cream 3. Marzipan 4. Doughnuts 5. Pudding 6. Tarts 7. Pies 8. Custards 9. Gelatins 10. Crepes 11. Pancakes 12. Waffles 13. Cream Puffs 14. Popovers 15. Shortcakes

148

REFERENCES https://cdn.shopify.com/s/files/1/2243/1501/products/ALL-PURPOSE-FLOUR_1600x1250_d570a5b0-faf7-420f9e6b-02c5015b308a.jpg?v=1521989744 https://www.loveandlemons.com/how-to-measure-flour/ https://www.bhg.com/recipes/how-to/bake/how-to-measure-sugar/ https://www.bonappetit.com/story/baking-powder-vs-baking-soda-difference https://sallysbakingaddiction.com/how-to-measure-baking-ingredients/ https://asisnaturals.com/product/chini-raw-brown-sugar-1kg/ https://www.thespruceeats.com/baking-yeast-dry-and-fresh-yeast-measurements-1446706 https://www.21food.com/products/bakerdream-low-sugar-instant-dry-yeast-500g-for-bread-2023508.html https://www.chocolatelover.ph/uploads/1/2/7/1/127110735/s947457631666080207_p1433_i3_w1452.jpeg https://www.delaneybbq.com/wp-content/uploads/cocoa-powder.jpg https://bakeitwithlove.com/how-to-measure-butter/ https://www.snopes.com/tachyon/2017/02/butter_fb.jpg https://www.perfectlypastry.com/the-importance-of-the-mixing-method/ https://www.craftybaking.com/howto/eggs-beating-techniques-egg-whites https://www.bhg.com/recipes/how-to/cooking-basics/how-to-combine-wet-dry-ingredients/ https://www.kingarthurbaking.com/blog/2017/04/28/cake-mixing-methods https://www.landolakes.com/expert-advice/how-to-cut-in-butter/ https://www.simonandschuster.com/c/whipping-folding-egg-whites https://www.allotment-garden.org/recipe/bread-making-guide/bread-making-guide-ingredients-and-method/ https://www.thespruceeats.com/guide-to-sifting-flour-480509 https://www.recipetips.com/kitchen-tips/t--962/whipping-cream.asp https://www.thekitchn.com/how-to-make-muffins-the-simplest-easiest-method-236640 http://bakingncookingforbeginners.blogspot.com/2010/04/oven-temperature-conversion-chart.html https://www.amazon.in/Farberware-Color-Measuring-Mixed-Colors/dp/B005NKJX6Y https://www.amazon.com/Farberware-Color-Measuring-Spoons-Colors/dp/B005NKJXFA https://shopee.ph/Pyrex-Original-2-cups-measuring-glass-i.16918858.9211723106?position=12 https://www.aliexpress.com/item/32392394820.html https://shopee.ph/Digital-Food-Probe-Meat-Instant-Read-Thermometer-Cooking-BBQ-i.50194273.1968103936 https://shopee.ph/%E2%9C%BF60-Minutes-Kitchen-Timer-Cooking-Ring-Reminder-Mechanical-Counter-TimeBaking-i.135509721.6125745307 https://www.bedbathandbeyond.com/store/guide/buying-guide-to-zesters-graters/pubbbg520069 https://www.u-buy.com.tw/en/product/8WIISKCS-2-pcs-dough-cutters-dough-bench-scraper-for-baking-cakeprofessional-stainless-steel-pizza-cutter-fo https://www.rapidonline.com/Pizza-Cutter https://www.walmart.com/ip/hand-mixer-electric-cusinaid-5-speed-hand-mixer-with-turbo-handheld-kitchenmixer-includes-beaters-dough-hooks-and-storage-case-white/668588286 https://www.homestratosphere.com/types-baking-mixers/ https://www.bienmanger.com/2F15441_Tamis_Farine_Inox_Maille.html https://shopee.ph/Wire-Whisk-i.32482524.1226908716 https://www.walmart.com/ip/Dough-Blender-Professional-Stainless-Steel-Bladed-Pastry-Cutter-Baking-DoughBlender-with-Blades-Five-Bladed-Black/622413998 https://www.aliexpress.com/item/32668850794.html https://www.aliexpress.com/item/32973671956.html https://www.amazon.com/Straight-Stainless-Spatulas-Decorating-Supplies/dp/B08HM5WVY1 https://www.amazon.com/OXO-Grips-Wooden-Spoon-3-Piece/dp/B008H2JLP8 https://www.cutleryandmore.com/henckels/twin-kitchen-shears-p11182 https://www.lazada.com.ph/products/chenhongshop-cookie-cutters-mini-geometric-shapes-cookie-cuttersvegetable-shape-cutters-for-kitchen12pcs-stainless-steel-cookie-cutter-set-i1304872613.html https://www.amazon.com/Wilton-Preferred-Press-Cookie-13-Piece/dp/B01EOKKCMW https://www.pastrychef.com/CAKE-RINGS--2-38-HEIGHT_p_1200.html

REFERENCES https://shopee.ph/3pcs-Stainless-Steel-Cake-Skewer-Kitchen-Cake-Tester-Probe-Skewer-Pin-Needle-ReusableBaking-Pick-Stick-i.81860261.5234574930 https://shopee.ph/Cake-Comb-Plastic-Baking-Equipment-i.118906089.7838658664 https://www.breadstoneovens.com/products/wood-bread-peel https://www.aliexpress.com/item/4000082223881.html https://shopee.ph/Cling-wrap-or-plastic-wrap-i.493134.1909326873 https://www.exportersindia.com/product-detail/stainless-steel-trays-4182122.htm https://bakingbites.com/2011/02/what-is-parchment-paper/ https://www.amazon.com/Rotating-Turntable-Decorating-Stainless-Bearings/dp/B071HLSQNW https://www.finecooking.com/article/test-drive-loaf-pans https://lloydpans.com/jelly-roll-pans.html https://www.williams-sonoma.com/products/usa-pan-traditional-finish-9-inch-by-13-inch-cake-pan/ https://www.amazon.com/Wilton-Heavenly-Even-Heating-Beautiful-Performance/dp/B0000VMGTW https://www.williams-sonoma.com/products/usa-pan-traditional-finish-square-cake-pan/ https://www.amazon.com/Chicago-Metallic-Professional-Non-Stick-15-75-Inch/dp/B003YKGS0E https://www.amazon.com/OvenStuff-Non-Stick-Pie-Pans-American-Made/dp/B001BCNTTU https://www.foodandwine.com/cooking-techniques/baking/best-cookie-sheets https://www.pinterest.ph/pin/776519160741242912/ https://masflex.com.ph/product/14cm-mini-sauce-pan/ https://www.lazada.com.ph/products/stainless-steel-kettle-25l-whistling-stainless-i1802051333.html https://www.amazon.ca/Enameled-Rectangular-Roaster-Casserole-Roasting/dp/B07JV9HZ7G https://www.amazon.com/Cook-Home-02655-Quarts-Double/dp/B07VMP3TN7 https://www.amazon.com/Stainless-Steamer-Steaming-Cookware-Concord/dp/B0086ANRGU https://www.desertcart.ph/products/186164442-qjjml-40-l-convection-oven-home-baking-multifunctional-fullautomatic-large-capacity-electric-oven-60-minutes-timing-low-temperature-fermentation-built-in-explosionproof-lighting-90-230-adjustable https://www.recipetips.com/glossary-term/t--34786/thermometer.asp https://www.amazon.com/Scraper-Stainless-Polished-Measuring-Multipurpose/dp/B01D1GE1KE https://www.delightedcooking.com/what-is-a-pastry-wheel.htm https://en.wikipedia.org/wiki/Sieve https://en.wikipedia.org/wiki/Cookie_cutter https://www.recipetips.com/glossary-term/t--37606/mousse-ring.asp https://en.wikipedia.org/wiki/Peel_(tool)#:~:text=A%20peel%20is%20a%20shovel,one%20side%20of%20that%20 surface. https://dictionary.cambridge.org/us/dictionary/english/plastic-wrap https://shopee.ph/Stainless-Steel-Mixing-Bowls-for-Cooking-Baking-Mixing-and-Serving-i.89118982.2794686861 https://www.bhg.com/recipes/how-to/bake/how-to-measure-sugar/ https://sallysbakingaddiction.com/measuring-101/ https://www.kidsacookin.org/tips-and-techniques/how-to/How-to-Measure-Sugar.pdf https://www.kidsacookin.org/tips-and-techniques/how-to/How-to-Measure-Sugar.pdf https://www.kidsacookin.org/tips-and-techniques/how-to/How-to-Measure-Sugar.pdf https://www.kidsacookin.org/tips-and-techniques/how-to/How-to-Measure-Sugar.pdf

BOOKS: GOLDILOCKS BAKESHOP-FAVORATES RECIPES FROM THE PHILLPINES’ BEST LOVE BAKESHOP The Bakers’ Book of BREAD AND PASTRY Tools and Procedure

REFERENCES https://unsplash.com/s/photos/pies https://www.elmundoeats.com/en/healthier-mini-fruit-tarts/ https://sallysbakingaddiction.com/berry-turnovers/ https://www.washingtonpost.com/recipes/cream-puffs/17187/ https://petertavyfood.wordpress.com/2013/06/27/barquillos-rolled-cookies/ https://www.bitemybun.com/otap-recipe-cebu-biscuit/ https://www.bhg.com/recipe/appetizers-snacks/beef-and-olive-empanaditas/ https://en.wikipedia.org/wiki/Fruit https://www.smartparenting.com.ph/life/food/delivery-fresh-meat-poultry-seafood-dairy-a00041-20200325 http://rachaelmccaskill.com/category/legumes-and-nuts/ https://pepper.ph/cream-cheese-taste-test/ https://www.pinterest.ph/pin/348606827404420857/ https://www.madeterra.com/products/bowl-shaped-wicker-baskets-set https://www.pinterest.ph/pin/445926800602458610/ https://www.pinterest.ph/pin/601230619002209140/ https://shopee.ph/12pcs-Assorted-Design-Mini-Paper-Cup-Cake-Muffin-Holder-i.7753386.836395025 https://mockup.zone/templates/paper-cups-mockup-scene https://www.ubuy.com.ph/product/18WHTI0-dowan-large-serving-platters-16-14-12-oval-serving-platters-ovensafe-white-oval-serving-plates-porc https://www.directfrommexico.com/talavera-pottery--platters-trays.html https://www.ubuy.com.tr/en/product/NP9PCS8-12-pack-gold-serving-trays-disposable-rectangle-cookie-traysturdy-paper-cardboard-serving-plattershttps://www.amazon.com/Dessert-Platter/s?k=Dessert+Platter https://www.merriam-webster.com/dictionary/drop%20batter https://www.merriam-webster.com/dictionary/pour%20batter https://www.collinsdictionary.com/dictionary/english/compact https://www.definitions.net/definition/butter+cake https://www.dictionary.com/browse/gateaux https://www.dictionary.com/browse/frosting https://dictionary.cambridge.org/dictionary/english/brunch https://www.vocabulary.com/dictionary/consistency https://www.merriam-webster.com/dictionary/fluffy http://www.wizardrecipes.com/cakes-and-tortes/ https://www.thespruceeats.com/what-is-a-torte-1137208 https://www.goodto.com/recipes/chocolate-gateau https://www.istockphoto.com/photos/gateaux https://www.bettycrocker.com/recipes/apricot-petits-fours/4806ea74-f1ea-47f9-b2cb-3a7f9224fa24 https://abeautifulmess.com/peppermint-bark-petit-fours/ https://www.craftybaking.com/learn/baked-goods/cakes/types/foam-cakes https://www.tablespoon.com/posts/how-to-make-angel-food-cake https://www.wonderlandcakesbw.com/what-are-shortened-cakes/ https://rasamalaysia.com/recipe-butter-cake/ https://www.pinterest.ph/pin/364721269799340793/ https://www.pinterest.ph/pin/259801472231651461/ https://www.webstaurantstore.com/2443/cake-decorating-stands.html https://www.fishpond.com/Kitchen/Clear-Cake-Collar-15-cm-X-10m-Clear-Acetate-Sheets-Decorating-CakeAcetate-Roll-for-Baking-Kit-Chocolate-Cake/9999043679928 https://www.amazon.com/Inches-Round-Tierd-Boards-Combo/dp/B07F6XTDC5 https://www.amazon.com/LEGERM-Decorating-Stainless-Frosting-Spatulas/dp/B01N3M4TPJ https://www.amazon.com/Tenrai-Spatula-Stainless-Professional-Decorating/dp/B01N6IGZW3 https://www.aliexpress.com/i/32981846975.html https://www.pricepulse.app/icing-smoother-scraper-stainless-steel-decorating_us_13923815

REFERENCES https://unsplash.com/s/photos/pies https://www.elmundoeats.com/en/healthier-mini-fruit-tarts/ https://sallysbakingaddiction.com/berry-turnovers/ https://www.washingtonpost.com/recipes/cream-puffs/17187/ https://petertavyfood.wordpress.com/2013/06/27/barquillos-rolled-cookies/ https://www.bitemybun.com/otap-recipe-cebu-biscuit/ https://www.bhg.com/recipe/appetizers-snacks/beef-and-olive-empanaditas/ https://en.wikipedia.org/wiki/Fruit https://www.smartparenting.com.ph/life/food/delivery-fresh-meat-poultry-seafood-dairy-a00041-20200325 http://rachaelmccaskill.com/category/legumes-and-nuts/ https://pepper.ph/cream-cheese-taste-test/ https://www.pinterest.ph/pin/348606827404420857/ https://www.madeterra.com/products/bowl-shaped-wicker-baskets-set https://www.pinterest.ph/pin/445926800602458610/ https://www.pinterest.ph/pin/601230619002209140/ https://shopee.ph/12pcs-Assorted-Design-Mini-Paper-Cup-Cake-Muffin-Holder-i.7753386.836395025 https://mockup.zone/templates/paper-cups-mockup-scene https://www.ubuy.com.ph/product/18WHTI0-dowan-large-serving-platters-16-14-12-oval-serving-platters-ovensafe-white-oval-serving-plates-porc https://www.directfrommexico.com/talavera-pottery--platters-trays.html https://www.ubuy.com.tr/en/product/NP9PCS8-12-pack-gold-serving-trays-disposable-rectangle-cookie-traysturdy-paper-cardboard-serving-plattershttps://www.amazon.com/Dessert-Platter/s?k=Dessert+Platter https://www.merriam-webster.com/dictionary/drop%20batter https://www.merriam-webster.com/dictionary/pour%20batter https://www.collinsdictionary.com/dictionary/english/compact https://www.definitions.net/definition/butter+cake https://www.dictionary.com/browse/gateaux https://www.dictionary.com/browse/frosting https://dictionary.cambridge.org/dictionary/english/brunch https://www.vocabulary.com/dictionary/consistency https://www.merriam-webster.com/dictionary/fluffy http://www.wizardrecipes.com/cakes-and-tortes/ https://www.thespruceeats.com/what-is-a-torte-1137208 https://www.goodto.com/recipes/chocolate-gateau https://www.istockphoto.com/photos/gateaux https://www.bettycrocker.com/recipes/apricot-petits-fours/4806ea74-f1ea-47f9-b2cb-3a7f9224fa24 https://abeautifulmess.com/peppermint-bark-petit-fours/ https://www.craftybaking.com/learn/baked-goods/cakes/types/foam-cakes https://www.tablespoon.com/posts/how-to-make-angel-food-cake https://www.wonderlandcakesbw.com/what-are-shortened-cakes/ https://rasamalaysia.com/recipe-butter-cake/ https://www.pinterest.ph/pin/364721269799340793/ https://www.pinterest.ph/pin/259801472231651461/ https://www.webstaurantstore.com/2443/cake-decorating-stands.html https://www.fishpond.com/Kitchen/Clear-Cake-Collar-15-cm-X-10m-Clear-Acetate-Sheets-Decorating-CakeAcetate-Roll-for-Baking-Kit-Chocolate-Cake/9999043679928 https://www.amazon.com/Inches-Round-Tierd-Boards-Combo/dp/B07F6XTDC5 https://www.amazon.com/LEGERM-Decorating-Stainless-Frosting-Spatulas/dp/B01N3M4TPJ https://www.amazon.com/Tenrai-Spatula-Stainless-Professional-Decorating/dp/B01N6IGZW3 https://www.aliexpress.com/i/32981846975.html https://www.pricepulse.app/icing-smoother-scraper-stainless-steel-decorating_us_13923815