Final Module Bread and Pastry

ARELLANO UNI VE RSI TY
2600 Legarda St., Sampaloc, Manila, Philippines

www.arellano.edu.ph
SENIOR HIGH SCHOOL
COURSE SUBJECT DESCRIPTION: BREAD AND PASTRY PRODUCTION 1
FIRST QUARTER: (No. of hours required) 20 hrs.
CONTENT:
Introduction
1. Basic concepts in bread and pastry production
2. Relevance of the course
3. Career opportunities
CONTENT STANDARD:
The learners demonstrate an understanding of the core concepts and theories in bread
and pastry production
PERFORMANCE STANDARD:
The learners independently demonstrate core competencies in bread and pastry

production as prescribed in the TESDA Training Regulation.
LEARNING COMPETENCIES:
The learners:
1. explain core concepts in bread and pastry production

2. discuss the relevance of the course
3. explore opportunities in bread and pastry production
CONCEPT NOTES:
Day 1 COURSE OVERVIEW
Learning Objectives:
1. to familiarize with the nature and philosophy of the course
2. to identify and discuss the career opportunities related to the course
Course Description: Bread and Pastry Production. This course is designed as a

working guide for students to develop the necessary set of skills and competencies to
become future baking professionals.
Philosophy:
Baking requires multitasking skills such as the ability to mix ingredients while
keeping an eye on what is already in the oven and cleaning the kitchen premises. It also
requires a good sense of timing, flexibility to adjust recipes as needed to ensure the
best possible outcome. Honing baking skills also may develop leadership aptitude,
especially if taking the lead when working as a group. While baking often requires
following a recipe, it also encourages creativity and outside-the-box thinking especially
when a mistake is committed. Self-confidence is another positive effect of good baking
skills. Once an individual produces several tasty and attractive treats on their own, it is
easy to feel good about himself having achieved such an accomplishment.
Baking skills are vital if one plans to become a professional baker or pastry chef.
One can also use his/her cooking and planning abilities to create a thriving business. As
one gains experience baking for others, he/she will develop a sense of what is attractive
and desirable, and what is less popular, allowing him/her to create profitable business
strategies.
Career Opportunities
 Commis - Pastry
Commis chef is the French culinary term for an apprentice chef working in a large
professional kitchen. A commis chef trains under another chef (chef de partie), thereby
learning the role and job responsibilities of that particular chef’s station. A chef de partie,
station chef, or line cook, is a chef in charge of a particular area of production in a
restaurant. In large kitchens, each chef de partie might have several cooks or
assistants. In most kitchens, however, the chef de partie is the only worker in that
department. Line cooks are often divided into a hierarchy of their own, starting with "first
cook," then "second cook," and so on as needed by the establishment.
Jobs for commis chefs are a source for learning and on-the-job training, and
involve such work as chopping and basic food preparation. Working as a commis chef is
crucial to gaining the professional experience necessary to become a better chef.
Commis chefs often train under more experienced chefs who can teach them the tips
and tricks which they may not be able to learn from culinary school. Entry-level commis
chefs or apprentices should not expect to shoulder a large amount of responsibilities.
While they are undoubtedly involved in food preparation, the apprentice-level chef
position is meant as a transition between culinary school and the professional chef’s
kitchen. Depending on one’s culinary training or specialization, training as a commis
chef could involve working at different chef de partie stations. Commis chefs’ training
under pastry chefs will typically focus on the different pastry chef jobs and not venture
out into other kitchen stations.
On the other hand, working as a commis chef is a great way to pick a

specialization or which chef station one would most like to work in. Typically, a commis
chef will spend several months working under a chef de partie at a given station,
thereby allowing him to learn the job responsibilities of that station through hands-on
experience. As a commis chef, one can get a sense of the pressures and pacing of
working in a professional chef de partie kitchen.
 Baker
A baker mixes and bakes ingredients according to recipes to produce varying types
and quantities of breads, pastries, and other baked goods. He/she is commonly
employed in commercial bakeries that distribute breads and pastries through
established wholesale and retail outlets, mail order, or manufacturers' outlets. A baker
should possess the following skills and competencies: coordination, management of
material resources, management of personnel resources, planning and implementation,
oral comprehension and number facility. A baker must also have pleasing physical
attributes and characteristics, enjoys practical work, has good hand and eye
coordination as well as good health, with no skin allergies or chest complaints, can pay
attention to details, and neat and clean.
The following is the list of common tasks performed by a baker:

 observes color of products being baked, and adjusts oven temperatures, humidity,
and conveyor speeds accordingly;
 sets oven temperatures and places items into hot ovens for baking;
 combines measured ingredients in bowls of mixing, blending, or cooking machinery;
 measures and weigh flour and other ingredients to prepare batters, dough, fillings,
and icings, using scales and graduated containers;
 rolls, kneads, cuts, and shapes dough to form various bakery products;
 places dough in pans, molds, or on sheets, and bakes in production ovens/grills;
 checks quality of raw materials to ensure that standards and specifications are met;
 adapts the quantity of ingredients to match the amount of items to be baked;
 applies glazes, icings, or other toppings to baked goods, using spatulas or brushes;
 checks equipment to ensure that it meets health and safety regulations and performs
maintenance or cleaning, as necessary.
In the Philippines, bakers often start their careers as apprentices or trainees.

Apprentice Bakers usually start in craft bakeries, while trainees usually begin in store
bakeries, such as those in supermarkets. Many apprentice bakers take short term
courses/trainings and may work towards a certificate in baking. Bakers may also be
employed in the following industries: Hotels and Restaurants; and Private Households
with Employed Persons. Bakers in retail or wholesale establishments may progress to
supervisory jobs, such as department managers or team leaders in supermarkets. A few
of these workers may become buyers for wholesalers or supermarket chains. Some
bakers go on to open their own bakeries.
Specialization is certainly the biggest difference between a baker and a pastry

chef. A baker generally produces all sorts of baked goods while a pastry chef tends to
focus solely on sweet products. Bakers make bread, rolls, pastries, pies, cookies,
cakes, quiches, and a variety of savory dishes. They are the generalist in the baking
world. A baker could work on any baking product, and most professional bakers produce
large quantities of fresh items each day. In a factory setting, a baker might work on
thousands of loaves of bread or bake rolls by the gross. In a retail bakery, a baker might
work up batch after batch of donuts for the morning rush followed by loaves of bread for
the evening meal. Birthday cakes with basic decorations are another common item
produced at most bakeries.
To become a professional baker, one needs to learn how to use industrial baking
equipment, follow a recipe, and create consistent products. Learning how to use a proof
box and how to double a recipe are all core competencies for any baker. Manual labor
makes up a large part of any position as a baker. Bending, twisting and lifting are all part
of the job as a baker moves the dough from the mixer to the sheets to the oven racks.
On the other hand, pastry chefs mostly work in a restaurant setting. In a restaurant, a
pastry chef might not deal with the volume like in a factory or bakery setting, but spends
more time on each item. A pastry chef typically works on dessert items and deals with
more complex presentations, developing dessert menus, and other complex tasks.
Instead of hours of manual labor, many pastry chefs need fine-tuned hand-eye
coordination to create intricate displays.
A baker can become a pastry chef with some specialization. Every pastry chef is a
baker, but not every baker develops the skills needed to become a pastry chef. While
bakers work almost exclusively from existing recipes and only on baked goods, a pastry
chef will often work on all types of desserts. The wider range of skills associated with a
pastry chef position may explain the pay disparity or the variance in the salary of a
pastry chef and a baker. Transitioning from a position as a baker to a pastry chef often
requires a considerable amount of on-the-job training. He would need to start working in
a restaurant on the line, before gradually working his way up the ranks.
References:
Brickman, S. (2010). "How French Laundry's Chefs Reach for the Stars." San Francisco
Chronicle.
Bureau of Local Employment. Department of Labor and Employment (2017). Retrieved
from http://www.ble.dole.gov.ph/index.php/cg/85-baker
Pastry School Source (2017). Retrieved from
http://www.pastryschoolsource.com/commis-chef-jobs
Performance Tasks/Activities:
Direction: After the self-introduction by the faculty, the students will be introducing
themselves by pairs in front of the class. Each student will choose a partner and both
will be given 15 minutes to get to know each other, asking questions about the following
information: name, age, address, family background, personal likes and dislikes, the
reason for his/her inclination towards baking, and the ideal/dream product to bake and
the reason for this choice. Each pair will be given a maximum of 2 minutes to introduce
each other.
Assessment/Evaluation Tools:
Quiz # 1
Direction: Answer the following questions briefly. Write the correct answers on the space
provided.
1. What is the nature of this course?
2. Why is the study of baking important?
3. What skills and competencies are required in baking?
4. What are the career opportunities related to the course?
5. Differentiate a pastry chef from a baker.

CONCEPT NOTES:
Day 2 FUNDAMENTALS OF BAKING

1. to discover the historical background of baking
2. to define the terms which are commonly used in baking
History of Baking
Baking is as old as human existence. Since then, grains have dominated the
human diet. During early centuries, wild grains were toasted and pounded hallowed out
stones. Then, the water was poured into the coarse meal to make paste and this
mixture was laid on a heated flat stone to be cooked. It was then were flat bread started
and this flat bread is still evident today.
Records show that already in the years 2600-2100 B.C. bread was baked by
Egyptians, who it is believed had learned the skill from the Babylonians. A relief
representing the royal bakery of Ramses features bread and cakes, some of these were
shaped in the form of animals and used for sacrifices. Other early records, this time by
the Greek scholar (Aristophanes 450-385 B.C), show the existence of honey flans and
patterned tortes. According to Aristophanes, the ancient Greeks also had a type of
doughnut made from crude flour and honey called “Dispyrus” a ring-cake that was
submerged in wine and consumed hot.
Inevitably, Greek culture influenced the Roman Empire. Bakery know-how was
transformed and really flourished. During the fourth century A.D., evidence also
emerges of the first pastry-cook’s association or “pastillarium” in those times
nomenclature. Now it is well known, the Romans were a lusty, festivity loving lot and
even though a decree was passed by the Senate designed to curb excesses by
citizens, the sweet art of pastry-cooking (considered decadent by some) emerged as a
highly respected profession. Indeed the bakery business was so profitable that in the
time of Christ around three hundred independent bakers existed in Rome. The
rewarding and diverse trade of this business then was recorded by Cato (234-148 B.C.).
The engravings on a tomb-stone of a Roman baker, dating back to the first century A.D.,
show the different stages in the production of bread at that time.
From the Roman Empire, the art of pastry-cooking gradually spread throughout
Europe and the world. One of the best known painters, the Dutchman, Rembrandt,
created a sketch in 1635 showing a pancake cook in the streets, surrounded by children
eagerly waiting and hoping for a sample. In Holland, such pancake cooks belonged to
the daily street scene at that time.
Baking Terminologies
Age - To keep the food with alcoholic ingredients at a given time to make it more
flavorful.
Alternately add - To add a little of dry ingredients into the batter first then a little of the
liquid ingredients before beating, repeat the process until the mixture become smooth.
Baine marie - To place baking pan in a bigger pan half-filled with water and submerge
it then bake so that it will cook gently without drying the product because steam
moderates the temperature.
Bake - To cook inside oven or any oven type appliances.
Blend - To mix or more ingredients until having homogeneous mixture.
Blind Baking - To pre-bake the pie crust without filling, putting ceramic weight or baking
beans on top in order to keep it in shape and to avoid blistering.
Cream - To blend sugar and shortening until smooth and fluffy, using electric mixer can
shorten the time and make it easier to do the task.
Cut - in - To distribute shortening in flour particles until pea- size crumbs are obtained.
This may be done using pastry blender, tines of fork or two knives. Rub in by the use of
hands and pulse- in by using food processor.
Docking - To prick an unbreak pie crust using fork before baking, so that the steam will
escape and prevent ballooning.
Double Panning - to bake with underlining baking sheet or using double baking sheet
to keep away from burnt products.
Dredge - To coat the surface of the food with dry ingredients like flour, nuts, and grated
coconut or chocolates.
Flush heat - To put a tin of water inside the oven while pre-heating when water boils as
the steam circulates. This technique helps regulate oven temperature.
Flute - To crimp the edge of the pie crust and make decorative design.
Foaming - To aerate egg whites rapidly to incorporate air cells and form texture.
Fold-in - To mix egg yolk mixture to egg white mixture, using rubber scraper; cut down
at the center of the bowl, then go through the bottom and up to the surface while
frequently turning the bowl.
Glace - To coat with icing like sugar glace.
Glaze - To cover with thin sugar syrup to make the surface shiny.
Grease - To brush the baking pan with shortening to prevent finished product from
sticking.
Grease and flour - To brush the baking pan with shortening before dusting it with flour,
shake - off and discard the excess flour.
Grease and line - To brush the baking pan with shortening before it is lined with wax
paper for easy removal of baked cake.
Knead - To work the dough with by hands with pressing and stretching motion in order
to develop the gluten formation and to make it pliable and elastic.
Let - rise - To allow fermentation and leavened yeast dough until double in bulk.
Make a well - To make a whole at the center of the dry ingredients.
Melt - To dissolve butter, margarine or chocolate by means of heat using double broiler.
Misting - To spray the bread, coating with water before baking to form crisp crust.
Mix - To combine ingredients in any way that affects a distribution.
Over spring - To rapidly accelerate the size of yeast bread in the first five minutes
inside the oven. This is due to the formation and expansion of trapped air pockets
caused by extreme heat.
Par-bake - To bake partially or half bake.
Pre-heat - To fire in the oven prior in baking to prepare the required heat.
Punch down - To flatten leavened dough using the hand to break down large air
pockets and releases excess gas and alcoholic aroma.
Scald - To heat near to the boiling point
Score - To cut or slash with sharp knife the top of bread to allow expansion and create
design.
Sheet out - to place the dough in the baking pan
Stir in - To put other ingredients to first mixture.
Until done - To test if the cake is already baked, when a cake tester or a skewer
inserted at the center and comes out clean.
Window test - To check the dough if the gluten is already developed.

Whip - To beat rapidly and aerate due to incorporation of air cells as in whipping egg
whites to make meringue.
References:
Villverde-Gabriel, El. (2012). Passion to Bake. Baking Guide for Beginners. Books Atbp.
Publishing Corp. Mandaluyong City.
http://www.pfisterconsulting.com/history.htm
Direction: Prepare a round robin session focusing on understanding of the baking
terminologies. The teacher will describe/define the term and will call the first student to
give the answer in 10 seconds. If the student who was called will be able to give the
correct answer, he/she will earn points then will describe/define another term and shall
call another student to give the answer. If the answer to be given is not correct, he/she
will call another student to answer. The session will last until all terms have been
mentioned. The teacher will assign the number of points to be earned by each student
in this activity.
Quiz # 2
Direction: Identify the term which is being described in each of the following items. Write
the correct answer on the blank provided before each number.
______1. to keep the food with alcoholic ingredients at a given time to make it more
flavorful
______2. to place baking pan in a bigger pan half-filled with water and submerge it
then bake so that it will cook gently without drying the product
______3 to cook inside oven or any oven type appliances.
______4. to mix or more ingredients until having a homogeneous mixture.
______5. to place baking pan in a bigger pan half-filled with water and submerge it
then bake so that it will cook gently without drying the product
______6. to cover with thin sugar syrup to make the surface shiny
______7. to blend sugar and shortening until smooth and fluffy, using electric mixer can
shorten the time and make it easier to do the task.
______8. to distribute shortening in flour particles until pea size crumbs are obtained.
done using pastry blender, tines of fork or two knives
______9. to coat the surface of the food with dry ingredients
______10. to bake with underlining baking sheet or using double baking sheet to keep
away from burnt products.
______11. to bake partially or half bake.
______12. to fire in the oven prior in baking to prepare the required heat.
______13. to flatten leavened dough using the hand to break down large air pockets
and releases excess gas and alcoholic aroma.
______14. to heat near to the boiling point.
______15. to put other ingredients to first mixture
CONTENT:
1. Baking tools and equipment

2. Accurate measurement of ingredients
3. Baking ingredients and its substitution
4. Types, kinds, and classification of bakery products
5. Mixing procedures/formulation/recipes, and desired product characteristics of
various bakery products
6. Baking techniques, appropriate conditions and enterprise requirements and
standards
7. Temperature ranges in bakery products
CONTENT STANDARD:
The learners demonstrate an understanding of the core concepts and theories in bread
and pastry production.
The learners independently demonstrate core competencies in preparing and producing

bakery products.
LO 1. Prepare bakery products
1.1Select, measure and weigh required ingredients according to recipe or

production requirements.
1.2 Prepare a variety of bakery products according to standard mixing procedures/
formulation/recipes and desired product characteristics.
1.3 Use appropriate equipment according to required bakery products and standard
operating procedures.
1.4 Bake bakery products according to techniques and appropriate conditions.
1.5 Select required oven temperature to bake goods in accordance with the desired
characteristics, standards recipe specifications
CONCEPT NOTES:
Day 3-4 ORIENTATION TO THE KITCHEN AND FAMILIARIZATION WITH THE

BAKING TOOLS & EQUIPMENT AND INGREDIENT
1. to be oriented about the rules to be observed while using the kitchen laboratory
2. to enumerate and describe the different tools and equipment used in baking
3. to familiarize with the properties and use of the different tools and equipment
Orientation to the Kitchen Laboratory
One of the goals of Arellano University is to produce globally competitive

students, particularly in the field of hospitality and tourism industry. In order to achieve
this goal, facilities like simulation rooms and kitchen laboratories are necessary to
develop skills-oriented students through practical training as preparation for their
chosen fields of specialization. Thus, the kitchen laboratory serves as a venue for
students and teachers to hone skills and knowledge, while making learning more
interactive and responsive to the industry needs.
Kitchen Safety Rules:
1. Store knives in a wooden block or in a drawer.

2. Never cook in loose clothes and keep long hair tied back. This will prevent
accidentally catching fire or food contamination
3. Never cook while wearing dangling jewelry.
4. Keep potholders nearby and use them. Be careful not to leave them near an
open flame.
5. Turn pot handles away from the front of the stove.
6. Don’t let temperature-sensitive foods sit out in the kitchen. Raw meat, fish, and
certain dairy products can spoil quickly, so refrigerate or freeze them right away.
7. Wipe up spills immediately. Keep the floor dry so that no one slips and falls.
8. Separate raw meat and poultry from other items whenever you use or store
them. This precaution avoids cross-contamination of harmful bacteria from one
food to another.
9. Wash your hands before handling food and after handling meat or poultry.
10. Check the location of the fire extinguisher readily accessible in the kitchen.
Baking Tools & Equipment
Rolling Pin - cylinder used to roll out the dough, it can be made of wood, marble or
thermo plastic.
Wire whisk/whip - tool with stainless wires which are looped and gathered at the handle
and used for whipping ingredients to blend well.
Wooden spoon – paddle-shaped spoon made from light wood.
Spring form pan - baking pan with detachable bottom for easy removal of the baked
products, be it round or a rectangular shape.
Tart pan - round pan with fluted sloping sides and a hole at the bottom for taking away
the baked tart easily.
Wire/Cake rack - cooling rack with criss-crossed heavy wires used to allow baked items
to cool faster.
Cookie scooper - small ice cream scooper that has a spring action for quick release of
cookie dough in equal portion.
Steel spatula - palette knife with a long narrow steel used to ice and decorates cakes.
Angular Spatula - elongated offset spatula is a flexible tool used for easier icing the
side of the cake.
Cake comb - an icing comb in triangular shape with a saw-toothed edge for texturing
icing used to decorate cake surface.
Dough scrapper - bench scrapper is a rectangular piece of wood used to cut or divide
dough into small sizes.
Hand mixer - kitchen gadget that electronically operated to removed lumps and blend
mixture thoroughly.
Rubber scrapper - pliable rubber used for scrapping out the batter content of a mixing
bowl.
Drum Sieve - stainless steel with fine screen in a round frame used for sifting dry
ingredients.
Strainer - long handle bowl - shaped with a fine screen that used to sift baking
ingredients.
Cake Tester - skewer like stainless steel wire used to test doneness by inserting it in the
cake batter when it comes out clean, then the product is baked enough.
Ramekin - round ceramic dish usually used in cooking flans, brûlée, and soufflés.
Cake server - wide triangular stainless steel with handle for pulling out the piece of
cake easily
Cake leveler -cake saw with serrated blade that slices the cakes into layers in putting
filling inside and makes the layers uniformly divided
Candy thermometer - instrument that registers temperature and that indicate the stages
of cooking sugar.
Cookie sheet - a metal flat tray used in baking cookies and other baked products.
Heavy Duty Electric Mixer - workhorse appliance in the pastry kitchen. It consists of
mixing bowl and three attachment: paddle, balloon whip and dough hook which can be
used in different speed.
Double Boiler - set of sauce pan placed one top of the other. The bottom pan is half -
filled with water while the mixture to be cooked is placed on top of the pan.
Bread Knife - knife with serrated blade used to cut bread or cake in order to have a
smooth without deforming and no crumbling effect.
Oven thermometer - used to measure oven temperature accurately that is called upon
in the recipe of the particular baked products.
Pastry Brush - nylon bristle used to brush melted butter, egg wash, and glaze into the
baked products.
Cake Rotator - revolving cake stand or turn table use to hold cake for easy frosting and
decorating as it rolls in full circle.
Pastry bag - icing bag made of flexible polycetin cloth and has a triangular shape with a
hole at the tip in placement of pastry tip. There is also disposable plastic piping bag or
paper cone that can be used for small amount of icing.
Pastry tip - stainless icing tube attached in pastry bag to pipe out different icing designs
and to create an eye appealing cake.
Pastry Cloth - canvass cloth that promotes even rolling without sticking the pastry
dough. Muslin cloth can also be used.
Grater - tool which is essential for grating citrus zests, chocolates, cheese and other
ingredients.
Mixing bowl - bowl used for mixing ingredients that comes in different sizes. It could be
plastic , glass, aluminium and stainless.
Pastry blender - hand tool with rounded steel cutters on the bottom. It is used to
incorporate shortening into flour in making pie crust.
Measuring spoon - set of spoon used to measure small amounts of baking ingredients
and it comes with l T, l t, 1/2 t,1/4t and sometimes 1/8 t.
Measuring Cup - set of cups that measures 1c,1/2c, 1/3c, 1/8c, and 1/4c used in
measuring dry ingredients and comes in stainless , aluminium or plastic materials.
Measuring Cup for Liquid - glass or plastic measuring cup which resembles to small
pitcher used in measuring liquid ingredients.
Weighing Scale - kitchen weighing device that gives accurate measurement or

ingredients to prevent baking miseries. Digital weighing scale is best to use.
Round Pan - circle shape baking tin with different diameter and height used for all types
of cakes.
Rectangular Pan - baking tin in rectangular shape used for baking and roasting.
Tube Pan - tall round tin with tube at the middle, with removable bottom part. This is
used for baking angel food cake or chiffon cake.
Jelly Roll Pan - shallow rectangular pan made of metal that is used for roll cakes.
Square Pan - pan used for all types of batter mixture which comes in different sizes to
fit your needs.
Pie plate - round tin with slanted side that is used for all types of pies. Some are made
from oven proof glass.
Cookie Cutter - metal or plastic with different shapes and sizes used to cut cookies and
biscuits dough to make fancy design.
Boundt Pan - tube pan with a scalloped shape cakes side, and look like gelatin molder.
Rotary Peeler - vegetable peeler which makes chocolate shavings or chocolate curls
used to decorate cakes.
Muffin Pan - aluminium pan with 6 or 12 holes per pan , used for muffins, cup cakes and
tartlets.
Loaf Pan - small rectangular pan used for quick breads and fruit cakes which comes in
different sizes.
Pastry Wheel - cutting device use to divide the dough into strips or use as pizza cutter.
Dough brush - brush made of natural bristle use to remove the excess flour dusted in
the dough.
Kitchen Timer - alarm gadget use to remind the baker if the product is already done
through time setting.
Oven Mitt - heat proof gloves with an elbow length to protect hands from burnt when
getting hot pans from the oven.
Baker’s Peel - wooden paddle like tool with flat handle and use to remove breads and
pizza inside the deck oven.
Blender - electric gadget used to blend food items like fruits vegetables, potatoes , to
make a puree consistency.
References:
Barateta-Prades, C. (2015). Bread and Pastry Production NCII. Books Atbp. Publishing
Corp. Mandaluyong City
Fletcher, H. (2013). “Baking Equipment.” Retrieved from
http://europeantarts.com/tag/baking-equipment/#
Direction: The teacher will display tools and equipment used in baking in different sets in
the laboratory after discussing the rules and regulations as well as the procedures to be
observed in the laboratory. Each student shall be called randomly to identify a set and
briefly describe the use of each tool/equipment. The teacher will assign the number of
points equivalent to each correct answer of the student.
Quiz # 3
Direction: Identify the tool/equipment which is being described in each of the following
items. Match the descriptions written in the following items with the corresponding
tool/equipment given below. Write the correct answer on the blank provided before each
number.
Dough scrapper pie plate cake tester pastry bag pastry

tip
Rotary peeler pastry cloth grater drum sieve hand

mixer
Rubber scrapper cookie cutter muffin pan cake rotator

boundt pan
______1. round tin with slanted side that is used for all types of pies.
______2. A metal or plastic with different shapes and sizes used to cut cookies and
biscuits dough to make fancy design.
______3. A tube pan with a scalloped shape cakes side and look like gelatine molder.
______4. Peeler which makes chocolate shavings or chocolate curls used to decorate
cakes.
______5. Aluminium pan with 6 or 12 holes per pan used for muffins, cupcakes and
tartlets.
______6. Is a rectangular piece of wood used to cut or divide dough into small sizes.
______7. A gadget that electronically operated to removed lumps and blend mixture
thoroughly.
______8. A pliable rubber used for scrapping out the batter content of a mixing bowl.
______9. Stainlees steel with fine screen in a round frame used for sifting dry
ingredients.
______10. Skewer like stainless steel wire used to test doneness by inserting it in the
cake batter.
______11. A revolving cake stand or turn table used to hold cake for easy frosting and
decorating as it rolls in full circle.
______12. Icing bag made of flexible polycethine cloth and has a triangular shape with
a hole at the tip in placement of pastry tip
______13. Stainless icing tube attached in pastry bag to pipe out different icing designs
and to create an eye appealing cake.
______14. A tool which is essential for grating citrus zests, chocolates, cheese and
other ingredients.
______15. Canvass cloth that promotes even rolling without sticking the pastry dough.
DAY 5 MEASUREMENTS AND CONVERSION
1. to discuss the important guidelines in measuring dry and liquid ingredients
2. to familiarize with the different measurement equivalents of ingredients
3. to accurately convert measurements of ingredients based on the chart
Measuring Ingredients
Dry Ingredients
A. Flour and Sugar
1. Spoon ingredient into measuring cup until it is overflow.
2. Do not pack the ingredient inside measuring cup.
3. Level off mound ingredient with steel spatula leveling with the top edge of the
measuring cup.
B. Brown Sugar
1. Spoon brown sugar into measuring cup, packed it down slightly with the back of the
spoon.
2. Overflow it and then level off with steel spatula.
3. It should hold the shape of the cup when putting it into a mixing bowl.
C. Baking Powder, Baking Soda, Salt and Spices
1. Use measuring spoons to quantify small amounts of dry ingredients.
2. Immense measuring spoon s to quantify small amounts of dry ingredients.
Liquid Ingredients
A. Water, Juice, Milk and Oil
1. Place the liquid measuring cup at an angle.
2. Bow down so the preferred mark on the measuring cup is at eye level.
3. Gently pour over the liquid ingredients into the cup until it reaches the mark for the
specified quantity.
B. Honey, Maple, Molasses
1. Pour the syrup into spoon or cup to measure desired amount.
C. Extracts, Food Colors, Flavors
1. Use measuring spoon to quantify small amount of liquid ingredients.
2. Gently pour the ingredients into the correct spoon until it is filled.
Measuring Fats
1. Just remember that 1 bar of butter is equal to 1 cup and 1 stick of butter is equal to ½
cup, so cut it into the desired measurement.
2. Shortening can be measured to dry measuring cup packed it up, packed it up to
ensure that there is no air space.
Measurements Conversion Chart
Dry Volume Measurements
Measure Equivalent
1/16 teaspoon dash
1/8 teaspoon a pinch
3 teaspoons 1 Tablespoon
1/8 cup 2 tablespoons (= 1 standard coffee scoop)
1/4 cup 4 Tablespoons
1/3 cup 5 Tablespoons plus 1 teaspoon
1 cup 16 Tablespoons
1 Pound 16 ounces
Liquid Volume Measurements
8 Fluid ounces 1 Cup
1 Pint 2 Cups (= 16 fluid ounces)
1 Quart 2 Pints (= 4 cups)
1 Gallon 4 Quarts (= 16 cups)
US to Metric Conversions
1/5 teaspoon 1 ml (ml stands for milliliter, one thousandth of a liter)
1 teaspoon 5 ml
1 tablespoon 15 ml
1 fluid oz. 30 ml
1/5 cup 50 ml
1 cup 240 ml
2 cups (1 pint) 470 ml
4 cups (1 quart) .95 liter
4 quarts (1 gal.) 3.8 liters
1 oz. 28 grams
1 pound 454 grams
Metric to US Conversions
1 milliliter 1/5 teaspoon
5 ml 1 teaspoon
15 ml 1 tablespoon
30 ml 1 fluid oz.
100 ml 3.4 fluid oz.
240 ml 1 cup
1 liter 34 fluid oz.
1 liter 4.2 cups
1 liter 2.1 pints
1 liter 1.06 quarts
1 liter .26 gallon
1 gram .035 ounce
100 grams 3.5 ounces
500 grams 1.10 pounds
1 kilogram 2.205 pounds
1 kilogram 35 oz.
Pan Size Equivalents
9-by-13-inches baking dish 22-by-33-centimeter baking dish
9-by-5-inches loaf pan 23-by-12-centimeter loaf pan (=8 cups or 2 liters in capacity)
10-inch tart or cake pan 25-centimeter tart or cake pan
9-inch cake pan 22-centimeter cake pan
Oven Temperature Conversions
Farenheit Celsius Gas Mark
275º F 140º C gas mark 1-cool
300º F 150º C gas mark 2
325º F 165º C gas mark 3-very moderate
350º F 180º C gas mark 4-moderate
400º F 200º C gas mark 6-moderately hot
425º F 220º C gas mark 7- hot
475º F 240º C gas mark 10- very hot
Ratios for selected foods
Measure Equivalents
Butter
1 T. 14 grams 1 Tablespoon
½ cup
1 stick 4 ounces=113 grams 8 tablespoons
4 sticks 16 ounces=452 grams 32 tablespoons 2 cups
Lemon
1 lemon 1 to 3 tablespoons juice teaspoons 1 to 1½ grated zest
4 large lemons 1 cup juice ¼ cup grated zest
Chocolate
1 ounce ¼ cup grated 40 grams
6 ounces chips 1 cup chips 160 grams
cocoa powder 1 cup 115 grams
Creams
Half and half ½ milk ½ cream 10.5 to 18 % butterfat
Light cream 18 % butterfat
Light whipping cream 26-30 % butterfat
Heavy cream whipping cream 36 % or more butterfat
Double cream extra-thick double cream 42 % butterfat
Measures for Pans and Dishes

Inches Centimeters
9-by-5-inches loaf pan (8 cups in 23-by-12-centimeter loaf pan (2 liters in
capacity) capacity)
10-inch tart or cake pan 25-centimeter tart or cake pan
9-inch cake pan 22-centimeter cake pan
Reference:
Larsen, L. (2017). “How to Measure.” Retrieved from https://www.thespruce.com/how-

to-measure-481257
Direction: In the kitchen laboratory, show to the class how to properly measure each of
the following ingredients. The teacher shall assign the points equivalent to each correct
demonstration.
1. Oil
2. White sugar
3. Packed brown sugar
4. Baking powder/baking soda
5. Evaporated milk
6. All purpose flour
7. Food color
Quiz # 4
Direction: To determine how much the students are familiar with the table of weights and
measurements in baking, the teacher will use flash cards. Each student shall be called
to answer the question in the flash cards; every correct answer will be given points to
the students.
1 T = _____ tsp 1 cup = ______ tbsp.
1 tsp. = ______ml
1 gal = _____cups
1 cup = _______ml
1 pound = ___ grams
1 bar butter =_____cup A dash = _____ tsp.

Butter
A pinch = _____ tsp. 1 pint = ____ cup
CONCEPT NOTES:
Day 6 BAKING INGREDIENTS
1. to discuss the important guidelines in measuring dry and liquid ingredients
2. to familiarize with the different measurement equivalents of ingredients
3. to accurately convert measurements of ingredients based on the chart
Essential Baking Ingredients

Flour
Flour is a powdery product made from milled grains like wheat, rye, barley, corn
and rice. Among of these, wheat is the principal source of flour which is widely used in
thee bake shop. Wheat flour has certain property when mixed in water the protein will
form elastic strand which hold gases.
Types of Wheat Flour
1. Hard Wheat - It has granular texture that separates when rubbed between fingers.
2. Soft Wheat - It is soft, talcum-like powder that stays lumpy when pressed between
fingers.
Characteristics of Flour
1. Hard Wheat - It has a granular texture that separates when rubbed between
fingers.
2. Soft Wheat - It is soft, talcum-like powder that stays lumpy when pressed between
fingers.
Properties of Flour
1. Color - The darker white color of the flour, the stronger it is.
2. Strength - The capacity of the flour hold air cell which is responsible for the
volume of the baked products.
3. Tolerance - The ability of the flour to undergo kneading and other baking
procedures but still good results prevail.
4. Absorption Capacity - The porosity of the flour depending upon its quality and
protein content.
5. Texture - The weak flour has soft and smooth texture while strong flour has
coarser granules.
6. Cohesiveness - the ability to hold it shape when press by hand because the
granules stick together.
7. Weight - The strong flour absorbs more moisture and is heavier and so the weak
flour is lighter.
Market Forms of Flour
1. Wheat Flour - It is obtained from milling the whole wheat kernel including the bran
or germ.
2. Pastry Flour - It is also a weak flour but slightly stronger than cake flour with 7-8%
of protein content.
3. Bread Flour - It has coarser texture and if squeezed into a lump it breaks away
immediately.
4. All-purpose Flour (AFP) - It is formulated to be slightly weaker than bread flour.
5. Cake Flour - It is weak flour and has a very smooth texture , pure white color and
low protein content.
6. Self - rising Flour - It is enriched flour to which baking powder and salt had been
added and uniformly blended.
Liquid could be in the form of plain water, milk and fruit juice. Its most important function
is to disperse proteins for gluten development. It binds ingredients altogether.
Uses of Liquid
1. To act as solvent to dry ingredients.
2. To activate yeast.
3. To hydrate flour granules.
4. To help the dough risen.
Kinds of Liquid
1. Water - It is the most important liquid in any baked products.
2. Fruit juice - it gives richer flavor and aroma in any baked products.
3. Milk - it contributes to the texture ,flavor,crust, color and nutritive of any baked
products.
Categories of Milk Products
1. Fresh Milk - pure cow’s milk
2. Whole milk - contains milk solid , butter fat and water
3. Skim Milk - non fat milk
4. Creams - with different fat content
5. Cream Cheese - unripened cheese that is soft and creamy with sour flavor
6. Buttermilk- cultured skim milk
7. Evaporated Milk - whole mik about 60% of water removed
8. Condensed Milk - like evaporated milk but has 40% of additional sugar
9. Dried Milk - whole milk in powder form.
Sugar / Sweetening Ingredients
The sweet soluble crystalline compound belonging to carbohydrates group of food :
1. Granulated sugar or refined sugar
2. Confectionary sugar or powdered sugar
3. Brown sugar contains some caramel mineral matter, and moisture.
Effect of Sugar in Baked Products
a. Gives a richer color of the crust
b. Improves flavor ,aroma and nutrition
c. Not a softening agent but by developing crust color quickly
d. Increases the development of the dough
Minor Ingredients in Baking

Flavoring in Baking
1. Salt - used for bake product should be cleaned and refined
a. It makes food taste good.
b. It accentuates the flavor of other ingredients
c. It helps in preventing the growth of the bacteria in yeast-leavened dough
d. It removes the flatness of other dough.
2. Flavor - extract from the base fruits and flowers used to add the pleasant odor of
baked product.
3. Cocoa chocolate and coffee - used in baking cake, pies and cookies.
4. Seeds and spices, root crops, fruits and other vegetables are used especially in
cakes to provide variety of flavor and improve the appearance of baked products.
Fats
In the form of solid shortening, margarine or butter; or in the liquid form of oil
contributes tenderness, moistness and a smooth mouth feel to baked goods. Fats
enhance the flavors of other ingredients as well as contribute its own flavor, as in the
case of butter.
1. Shortening is 100 percent fat and is solid at room temperature. It is often made of
hydrogenated (solidified by adding hydrogen) vegetable oils, but sometimes
contains animal fats.
2. Butter is made from cream and has a fat content of at least 80 percent.
3. Margarine is made from fat or oil that is partially hydrogenated, water, milk, solid
and salt.
4. Reduced fat substitute has the liquid in a recipe.
5. Oil is used in some muffin, bread and cakes recipes.
Eggs
Eggs serve many functions in baked goods. They add flavour and color to,
contribute to structure, incorporate air when beaten, provide liquid ,fat and protein and
emulsify fat with liquid ingredients. Reducing or omitting egg yolks can result in less
tenderness.
Types of Leavening Agents

1. Physical Leaveners - air and water vapor or steam are physical leaveners as well as
manipulation of the flour mixtures such as creaming butter and sugar together.
2. Biological Leaveners - Yeast as tiny one-celled plant that is present all around us.
Yeast feeds on sugars and starches. They change the starch of bread into sugar,
which they then digest. As they do this, they do give off carbon dioxide as a waste
product. Yeast is the first and most important leavening agent. Breads leavened by
yeast are called yeast breads. In the early days of baking, the chief source of yeast
was the form that bubbled on top of vats in which ale or beer was brewing. This
liquid yeast was called barn. Today in dry form, it is known as brewer’s yeast.
Commercial yeast in marketed in two forms:
a. Dry or granular - dry yeast is dormant yeast. The yeast is alive but inactive form.
b. Cake compressed or fresh - yeast is in active state in most mixture with starch.
3. Chemical Leavening Agents
a. Baking Soda - Sodium Bicarbonate of Soda, and baking soda, is one and the
same. Baking soda liberates carbon dioxide, but to the process, a residue of washing
soda remains in the cake which imparts a dark color and unpleasant taste to the
cake. Some acid ingredients are used to counter act this, so that lemon juice, vinegar
and molasses or honey are used in some recipes when baking soda is used, as the
leavening agent.
b. Baking Powder - is the leavening agent produced by mixing soda and acid salt.
Use of Leavening Agents in Baked products
a. To make baked products light and easy to chew.
b. To facilitate digestion of baked products.
c. To make the baked product more palatable and appetizing.
References:
Fleischmann’s (2014). “Baking Ingredients.” Retrieved from
http://www.breadworld.com/education/Baking-Ingredients
Direction: In the kitchen laboratory, the teacher will display each set of unlabeled dry
and liquid ingredients on the table. Through observing the characteristics/properties of
each given ingredient, each student who will be called must be able to guess what the
ingredient is, under a specific time limit. The teacher may also briefly cite the
use/function of the given ingredient as clue. The teacher will assign the number of
points equivalent to each correct answer of the student.
Quiz # 5
Direction: Enumerate what is asked in the following. Write the correct answers on the
spaces provided.
1. Types of flour 6. Kinds of liquid
2. Market forms of flour 7. Types of fats
3. Properties of Flour 8. Uses of liquid
4. Categories of milk products 9. Types of chemical leavening

agent
5. Types of leavening agents

10. Uses of leavening agents in
baked products
CONCEPT NOTES:
Day 7 CLASSIFICATIONS OF BAKERY PRODUCTS
1. to enumerate and describe the different types of bakery products
2. to discuss the desired characteristics of each classification of bakery products
Breads
Bakeries produce a wide variety of breads including rye, Italian and
pumpernickel. Breads are one of the oldest staple food in the world and are made by
baking dough, a flour and water mixture. Other ingredients such as salt, fat, milk, sugar,
baking soda and yeast can be added. Breads come in a variety of forms.
Yeast breads are those that use yeast as the leavening agent. The following are
the desired characteristics of yeast breads:
 Appearance: Golden brown crust, good volume with even height, well-shaped,
symmetrical, smooth, unbroken top surface, characteristic crumb color, uniform
throughout, free of flour streaks
 Texture: Even, moderately fine grain, slightly elongated cells, porous,
honeycomb-like texture, free of large air pockets, light for weight, thin, even,
crisp, tender crust, free of flour “line”
 Tenderness: Moist, silky crumb with a tender but elastic quality
 Flavor: Pleasing, well-blended, fairly bland, nut-like or wheaty, free of sour or
yeasty taste
Quick breads are those that are quick to make because of the absence of
kneading or rising time, and usually through using baking powder or baking soda,
which, when combined with moisture, starts the rising process immediately and comes
in a variety of sweet and savory tastes. The following are the desired characteristics of
quick breads: compact uniform and grain, no tunnels or holes, cell walls of medium
thickness, having any nuts, dried fruits, fresh fruits or seasoning, well- blended,
symmetrical with slightly round or flat top, may be cracked on top surface and having
evenly browned crusts.
Cakes
This is a form of sweet dessert that is typically baked. In its oldest forms, cakes
were modifications of breads but now cover a wide range of preparations that can be
simple or elaborate. Shortened cakes are those that contain butter, margarine or
vegetable shortening and may be called creamed cakes or butter cakes. The following
are the desired characteristics of shortened cakes:
 Appearance: Rounded top, free of cracks, uniform, characteristic color
throughout crust and crumb, thin crust and high volume
 Texture: Soft, velvety crumb, even grain, small, thin-walled air cells, free of
tunnels, moist, smooth mouthfeel, not sticky, light but not crumbly
 Tenderness: Handles easily, yet breaks apart without difficulty, seems to “melt in
your mouth,” offers no resistance when bitten
 Flavor: Delicate, sweet flavor, well-blended
Foam or unshortened cakes are those that do not contain fat, such as sponge,
angel food and chiffon cakes. The following are the desired characteristics:
 Appearance: Thin, golden brown crust, uniform crumb color, rough, slightly
cracked top crust, symmetrical, optimum volume
 Texture: Light in weight in proportion to size, well-aerated, finer, even, oval-
shaped cells with thin walls, sugary, slightly sticky crust
 Tenderness: Moist, soft crust and crumb, delicate crumb that is easily broken
apart
 Flavor: Pleasant, well blended, not eggy
Cookies
A cookie can be described as a small, flat, sweet, baked good, usually containing
flour, eggs, sugar, and either butter, cooking oil or another oil or fat. These are generally
classified as drop, bar, molded (hand formed), pressed, refrigerator (icebox) or rolled. In
terms of appearance, the following are the desirable characteristics of cookies: uniform
shape, even contour, uniform color and evenly mixed ingredients. In terms of texture,
cookies may be soft or crisp while in terms of tenderness, cookies must have the
following characteristics: break apart easily when chewed and not crumbly or hard.
Cookies, in terms of flavor, may be pleasing, well blended and not eggy.
Doughnuts
Doughnuts provide a tasty snack and can be eaten for breakfast. Usually sweet,
doughnuts come with a hole in the middle or as a solid piece filled with items such as
jelly, creams or custards. Doughnuts can be baked in an oven instead of deep fried.
Common doughnut toppings include powdered sugar, glaze and caramel. The two main
types of doughnuts include yeast and cake. Yeast doughnuts are lighter and fluffier.
Cake doughnuts tend to be heavier. The majority of doughnuts have a round shape.
Pies
Bakeries sell pies as dessert items. A pie is a baked dish consisting of layers of
pastry dough that form a shell and have sweet or sour fillings. Pies can also be filled
with meat and eaten as a dinner, however such pies are rarely found in bakeries. Some
traditional varieties of pies sold in bakeries include apple, strawberry, blackberry, cherry,
cream, custard, key lime and lemon meringue. The following are characteristics of a
good pie: crust is evenly browned and golden brown around the edge, somewhat lighter
brown on bottom; crust is flaky and tender; filling is firm, smooth, and adequately
cooked; flavor is well-blended, with the filling characteristic for that kind of pie; and holds
its shape when served.
Pastries
Pastries refer to baked goods made with ingredients that often include butter,
sugar, shortening, flour, baking powder and eggs. Pastries may be savoury or
sweetened and are often higher in fat content than breads. These may include small
desserts and quiches while other types include Danish pastry and croissants.
Sweetened pastries are often described as bakers' confectionery. The desired
characteristics of pastries include tender, breaks easily, flaky, crisp crust, evenly and
lightly browned top and bottom; golden-brown around edges, and rough or blistered
surface.
References:
Leaf Group Ltd. (2017). Retrieved from https://www.leaf.tv/articles/types-of-bakery-
products/
Rubel, W. (2011). Bread: A Global History. Edible. Reaktion Books. pp. E–6. ISBN 978-
1-86189-961-3.
http://levy.ifas.ufl.edu/pdfs/bake_off/Characteristics%20of%20Standard%20Products.pdf
https://www.four-h.purdue.edu/foods/Pies.htm
Direction: The teacher will divide the class into 8 groups. Each group will be given the
task to research and present facts about each type of bakery product focusing on the
brief history, basic procedures and techniques in preparation and baking of the assigned
product and popular varieties or recipes in other countries. Each group shall be given a
maximum of 15 minutes to do their creative presentation in front of the class. Before the
teacher gives his/her feedback or evaluation after the group’s presentation, he/she will
randomly call another group to give their own feedback/evaluation of the presentation of
the previous group.
Quiz # 6
Direction: Enumerate what is asked in the following. Write the correct answers on the
space provided.
1-6 Classifications of bakery products
7-8 Types of bread
9-10 Types of cake
11-13 Classifications of cookies
14-15 Types of doughnuts

CONCEPT NOTES:
Day 8 MIXING METHODS & PROCEDURES
1. to define mixing
2. to enumerate and describe each method of mixing
3. to discuss the concept of gluten formation
Mixing is a general term that includes stirring, beating, blending, binding,

creaming, whipping and folding. In mixing, two or more ingredients are evenly dispersed
in one another until they become one product. Each mixing method gives a different
texture and character to the baked good. The implements used, such as blades, whisks,
spoons, etc., themselves make a difference. They have a great impact on what happens
during mixing.
STIR: This method is the simplest, as it involves mixing all the ingredients together with
a utensil, usually a spoon, using a circular motion.
BEAT: The ingredients are moved vigorously in a back and forth, up and down, and
around and around motion until they are smooth. An electric mixer is often used to beat
the ingredients together.
BLEND: Ingredients are mixed so thoroughly they become one.
BIND: Ingredients adhere to each other, as when breading is bound to fish.
CREAM: Fat and sugar are beaten together until they take on a light, airy texture.
CUT IN OR CUTTING IN: To distribute solid fat in dry ingredients by Bench Scraper, two
knifes (in a scissor motion), a pastry blender, fingertips or with a food processor fitted
with a steel blade, until finely divided.
WHIP OR WHISK: Air is incorporated into such foods as whipping cream and egg
whites through very vigorous mixing, usually with an electric mixer or whisk.
FOLD: One ingredient is gently incorporated into another by hand with a large spoon or
spatula. It creates little aeration.
There are many methods for combining the ingredients of baked products. In
general, these include the following:
METHOD WHEN TO USE HOW TO

Traditional Mixing Methods
Creaming Method Shortened It is done with sugar beaten into stick butter, margarine
(Fat-Sugar, Cake or (butter) cakes or shortening (solid, plastic fats), until light and fluffy.
Conventional) Cookies Eggs are then added. Finally, flour and dry ingredients
added. With some cookie recipes, you will not
necessary beat the ingredients until light and fluffy.
All Ingredient Some cakes and All dry and liquid ingredients are mixed together at
Method (Single cake mixes once.
Stage, Quick-Mix,
One Bowl or Dump)
Biscuit Method Quick breads Similar to the Pastry-blend method. Flour and all dry
(Biscuits and ingredients are combined. Fat is then "cut into" the
scones) flour mixture until it resembles coarse cornmeal. Liquid
is added last. Dough is mixed just until moistened.
Sometimes a short knead is done.
Egg Foaming or Unshortened Beaten eggs are one of the keys to success in making
Foaming Method (foam) cakes recipes. Whipping eggs (whole and/or yolks only or
(Conventional (Angel Food, whites only) with a portion of the sugar.
Sponge) Sponge or
Chiffon Cakes)
High-Ratio Mixing High ratio cakes This is an alternate mixing technique for butter cakes,
Method (Two Step whether dense or light. It is used anytime the weight of
or Quick-Mix; the sugar in the batter is equal to or greater than the
erroneously called weight of the flour. This involves mixing all the dry
the Two Stage ingredients first, then beating in cold, but softened
Mixing Method) butter. Then, the eggs and liquid ingredients are slowly
added. Mixing this way guarantees a smooth batter
that doesn't separate, thus making for a light and
delicate baked cake. However, cakes do not rise as
high when using this method.
Muffin Method (Two QUICK-BREADS Dry and wet ingredients are mixed separately and then
Stage or Two Bowl) (Loaves, Muffins, combined and folded until the dry ingredients just
Pancake and become moist.
Waffle Batters)
and OIL CAKES
Pastry-Blend Pie crusts The fat is "cut into" the flour. Once the liquid is added,
Method the dough should be mixed well, but not beaten at
length for this will toughen the gluten.
Little Aeration Flourless cakes Ingredients are mixed / stirred with minimal
incorporation of air. Folding is a technique often used.
Healthy Oven Healthy oven The wet plus sugar ingredients are mixed separately
Mixing Method liquid oil / fruit and then combined and blended until the dry
purees instead of ingredients just become moist. The wet, typically
butter recipes including fruit purees) plus sugar ingredients are
beaten until frothy for better aeration, before being
combined with the dry ingredients. This method
includes the absence or lowering of traditional solid
fat.
Gluten Free Mixing Gluten-Free Aeration of gums, such as xanthan, is necessary in the
Method recipe. For example, yeasted bread dough made
without wheat flour containing gluten lack extensibility
or stretch. The xanthan gum (a powerful thickening
agent) adds in stretch.

Sugar Free Mixing Sugar-free This method helps aerate cakes in the absence of
Method traditional crystalline sugar, and when using crystalline
sugar substitutes.
Bread Mixing Bread recipes Mixing and kneading can be done, by hand or
Method machine, such as a stand mixer or bread machine.
The goals of mixing are to uniformly incorporate the
ingredients, develop the gluten and initiate
fermentation. Within these types, there are numerous
mixing methods, each one having one advantage over
another. Some doughs require cold water, some warm,
and mixing times relate to the types of ingredients,
mixing method and equipment used. There are four
best-known yeast bread mixing methods: direct
(straight) bread dough mixing method; indirect bread
dough (sponge) mixing method; batter bread (no
knead) mixing method; and rapid mix (bread machine)
mixing method.
The general objectives in mixing batters and dough include the following: to
achieve uniform distribution of ingredients, minimum loss of the leavening agent,
optimum blending and development or prevention of gluten. Flour is made up of
particles of protein, glutenin and gliadin, which when mixed with moisture in the recipe,
produce gluten. Mixing serves to physically break apart these proteins into smaller
pieces and expose the moisture-loving portions, so the two blend together more
effectively. Gluten is the magical elastic substance which traps and holds air bubbles
which expand from the gas from the leavening. Gluten also allows one to roll out pastry
into thin sheets that don't fall apart. During baking, it stretches like a net to contain the
expanding air bubbles during rising. At a certain point in baking, the stretched flour
proteins become set, resulting in the structure of the baking recipe.
Baking enthusiast should master the technique controlling gluten formation.

Bread requires much gluten to give structure, on the other hand cakes need to be
tender and require little gluten development. Formulation and mixing contributes in the
gluten development. Protein properties included in the wheat flour are responsible for
building up structural framework in any baked products. This protein content when
absorbed with water and mix it, will form an elastic and rubbery substance in the
mixture. Catch and hold air pockets through kneading. The dough withstands longer
fermentation due to gluten formation. When gluten is heated, they stick together and
solidifies, then the sugar and starch begin to undergo some chemical changes caused
by heat.
Ingredients’ proportion and mixing method are determined by how they affect the
development of the gluten. There are four methods to adjust gluten formation:
1. Selection of flours
Wheat flours are classified as strong or weak, depending on their protein content.
Strong flours come from hard wheat and have high protein content. Weak flours come
from soft wheat and have low protein content. Thus, we use strong flours for breads and
weak flours for cakes. Only wheat flour develops enough gluten to make bread. To
make bread from rye or other grains, the formula must be balanced with some high
gluten flour, or the bread will be heavy.
2. Shortening
Any fat used in baking is called a shortening because it shortens gluten strands.
It does this by surrounding the particles and lubricating them so they do not stick
together. Thus, fats are tenderizers. A cookie or pastry that is very crumbly, which is due
to high fat content and little gluten development, is said to be short. French bread has
little or no fat, while cakes contain a great deal.
3. Liquid
Because gluten proteins must absorb water before they can be developed, the
amount of water in a formula can affect toughness or tenderness. Pie crusts and crisp
cookies, for instance, are made with very little liquid in order to keep them tender.
4. Mixing methods
In general, the more a dough or batter is mixed, the more the gluten develops.
Thus, bread doughs are mixed or kneaded for a long time to develop the gluten. Pie
crusts, muffins, and other products that must be tender are mixed for a short time. It is
possible to overmix bread dough, however gluten strands will stretch only so far. They
will break if the dough is overmixed.
References:
Philips, S. (2017). “Mixing Method – Basics.” Retrieved from
http://www.craftybaking.com/howto/mixing-method-basics
http://baking4noobs.blogspot.com/2012/05/controlling-gluten.html
Direction: The teacher will post on the board or flash on the white board/wide screen (in
case of using a projector) a set of procedures in popular baking recipes. Then, he/she
will randomly call each student to identify the mixing method being used in the said
recipe and will write on the board the correct answer. The teacher will assign the
number of points equivalent to each correct answer to be given by the students.
Quiz # 7
Direction: Read and evaluate the truth-value of the following statements. Write TRUE if
the statement provides a correct thought while if the statement is incorrect, write FALSE
on the blank provided before each number.
______1. One of the general objectives in mixing batter and dough is to achieve
optimum blending.
______2. In biscuit method, aeration of gums, such as xanthan, is necessary in the
recipe.
______3. Stirring is the simplest method in mixing ingredients in baking.
______4. Mixing serves to physically break apart the proteins (that make up the flour)
into smaller pieces and expose the moisture-loving portions, so the two blend together
more effectively.
______5. In the high ratio mixing method, dry and wet ingredients are mixed separately
and then combined and folded until the dry ingredients just become moist.
______6. Health oven mixing method includes the absence or lowering of traditional
solid fat.
______7. In the foaming method, all dry and liquid ingredients are mixed together at
once
______8. Because gluten proteins must absorb water before they can be developed,
the amount of water in a formula can affect toughness or tenderness.
______9. In the folding method, ingredients are mixed so thoroughly they become one.
______10. In the creaming method, the fat and sugar are beaten together until they
take on a light, airy texture.
______11. Each mixing method gives a different texture and character to the baked
good.
______12. Any fat used in baking is called a leavening because it shortens gluten
strands.
______13. Cake requires much gluten to give structure, on the other hand breads need
to be tender and require little gluten development.
______14. The dough withstands longer fermentation due to gluten formation.
______15. In whipping or whisking method, air is incorporated into the mixture.
CONCEPT NOTES:
Day 9 BAKING TECHNIQUES & GUIDELINES
1. to discuss basic baking techniques
2. to tackle important guidelines in baking
Basic Baking Techniques
 Adding eggs, one at a time

After creaming together butter and sugar, the next ingredient in many cookie
recipes is eggs. They should be added one at a time, each one thoroughly beaten in
before the next is added, to allow the creamed butter/sugar mixture to most effectively
retain its trapped air. Be sure to scrape the sides of the bowl so all of the butter/sugar
mixture is incorporated. After adding the egg, the mixture in the bowl will look curdled
and shiny. Keep mixing, and the mixture will smooth out.
 Baking in batches
After removing a baking sheet/pan from the oven and transferring the baked
products to a cooling rack, be sure the pan has cooled to room temperature before
putting more dough/batter on it. Putting dough/batter on hot pans will cause it to spread
or lose its shape before it gets into the oven, increasing the risk of burned edges and
flat product. If it is desired or needed to continue scooping or shaping while the first pan
of baked products is baking, go right ahead. Deposit the rest of the batter on sheets of
parchment, then lift the parchment onto the cooled sheets when they are ready.
 Beating egg whites

Beating egg whites properly is the key to creating certain extra-light cookies,
such as meringues or ladyfingers. Three things to remember: the bowl and beaters
must be clean and grease-free. Use a stainless steel, ceramic, or glass bowl, not
plastic. Egg whites will whip higher if they are at room temperature before beating.
When beating egg whites, at first there will be a puddle of clear liquid with some large
bubbles in it. As one continues beating, the liquid will become opaque as it forms many
more, smaller bubbles. If a point forms and then falls over immediately, the egg whites
are at a soft peak. From here, 20 to 25 more strokes with a whisk will bring to a medium
peak, and another 15 to 20 strokes to stiff peaks. It is extremely easy to go too far.
When grainy white clumps start to appear, it is already beyond stiff peaks, and every
stroke of the whisk or beater is tearing apart the network of air, water and protein the
baker has worked so hard to create. There will also appear a pool of clear liquid under
the foam. Even though the foam still on top of the liquid will essentially still work, what
has happened cannot be really fixed, other than to start over with new egg whites.
 Boiling
When bringing liquid to a boil over a burner, the first sign of that impending boil is
very small bubbles atop the liquid at the very edge of the pan. If you're heating milk, this
is called scalding the milk. Next, bubbles will begin to rise from the interior of the pan,
popping on the surface. These bubbles are small, and spaced apart; this is called a
simmer. If directed by your recipe to simmer the liquid in the pan, adjust the heat so that
these bubbles continue to form and break at intervals, not constantly. To bring liquid to a
boil, keep heat high until so many bubbles are erupting across the surface that you can't
distinguish one from another. This is called a full, or rolling, boil.
 Chilling
Place dough to be chilled inside a plastic bag, and flatten it a bit with a rolling pin.
This will allow dough to chill quickly, and give you a head start on rolling it out later. After
mixing cookie dough, chilling firms up the fat and gives the flour time to absorb liquid
evenly. This allows dough to roll out more evenly, without sticking as much, and to hold
its shape while being cut and transferred to a baking sheet.
 Cooling cookies
Use a spatula to transfer cookies to a cooling rack. When baking drop cookies,
especially if you like chewy ones, leave the cookies on the baking sheet for 5 minutes
after you take the pan out of the oven. This gives the cookies a chance to firm up a bit
before you slide a spatula underneath them. After 5 minutes, transfer the cookies to a
cooling rack to finish cooling. It is preferable to have a cooling rack that has a grid
pattern with half-inch holes, to give fragile cookies better support while they are cooling.
Bar cookies should cool in their baking pans on a rack. Don't cut them while they're
warm; you'll make bars with very ragged edges, and they're much more likely to fall
apart when you're taking them out of the pan. Batter cookies that need to be shaped
after baking should be transferred while still warm to whatever shaping device you're
using: a dowel, custard cup, cone, etc. Some cookies may be shaped while warm by
simply rolling them into a tube shape around the handle of a wooden spoon. Whatever
type of cookies you're making, be sure they're entirely cool before you wrap them up to
store. Wrapping a still-warm cookie will cause it to steam inside its container, which
could yield soggy, stuck-together results.
 Creaming
The fat and sugar mixture has a fluffy texture when creamed properly, as shown.
Creaming is responsible for creating the texture of a cookie, particularly crisp ones. It's
the process that begins many cookie recipes; it's where sugar and fat are beaten
together to form and capture air bubbles, bubbles that form when the edges of sugar
crystals cut into fat molecules to make an air pocket. When you first start beating sugar
and fat together, the mixture is thick and somewhat lumpy. As you continue to beat, the
mixture becomes creamier in texture, more uniform, and lighter in color as air is beaten
in.
 Cutting in
Flattened chunks of fat the size of your thumbnail will yield the flakiest results.
This technique combines fat and flour in a way that preserves shards of fat in the
mixture. These shards create a flaky, tender texture in the baked cookie by getting
between the layers of flour/liquid in the dough, and keeping them separate as they
bake. Cutting in can be accomplished with a pastry fork, two knives, a pastry blender, or
a food processor, pulsed gently.
 Cutting into bars

Most bar cookies are baked in a square or rectangular pan. The simplest way to
divide these cookies evenly is by cutting the sheet of baked dough in half, then cutting
the halves in half again. When using uncoated metal pans, we've found a bench knife is
a wonderful cutting implement for bar cookies. The handle on top allows you to cut right
to the edge of the pan, a more awkward proposition when you're using a regular knife.
For pans with non-stick coating, plastic cutting implements are a better choice or use
your plastic bowl scraper.
 Cutting into bars 1: Bars in 9 x 9-inch pans are cut four across and four down to
yield 16 squares.
 Cutting into bars 2: Bars in 7 x 11-inch pans are cut three down and eight across
to yield 24 rectangles.
 Cutting into bars 3: Bars in 9 x 13-inch pans are cut four down and six across, to
yield 24 squares.
 Cutting into bars 4: A 10 x 15-inch jellyroll pan yields 35 squares, when cut five
down and seven across.
 Cutting into bars 5: Bars baked in 13 x 18-inch (half-sheet) pans can be cut four
down and six across, to yield 24 large squares; or eight down by six across to
make 48 rectangles. For small squares, cut eight down and 12 across, for a total
of 96 squares.
 Docking
Vent holes for steam can be made with a fork or a dough docker. Pricking holes
in a short dough (one that's high in fat, and has a flaky or crisp texture after baking,
such as shortbread or the crust of some bar cookies), helps to vent the steam created in
the oven while baking. You can use a fork or a dough docker to prick small holes all
over the surface of the dough. By venting the steam, docking keeps the dough from
billowing or heaving as it bakes. It's an important step for crisp cookies or that are baked
all in a single sheet and not cut up until they come out of the oven.
 Doneness
Cookies will continue to set from the heat of the pan after being removed from
the oven, so it is important to know when to take them out. Open the oven door, and
insert the edge of a turner or spatula under the edge of one cookie. Lift gently. If the
cookie stays flat across the bottom, and doesn't bend or break in the middle, it's ready
to come out of the oven. When ready to take out of the oven, bar cookies will pull away
from the edge of the pan just slightly, and batter cookies will be golden brown at their
edges. Filling cookies: Soft fillings, such as marshmallow or sandwich cookie fillings,
can be scooped onto the flat side of a cookie with a teaspoon-sized cookie scoop.
Firmer fillings can be spread with an offset spatula or a table knife.
 "Drop the dough by the tablespoonful"

A typical drop cookie recipe directs you to drop the dough by either the
teaspoonful, or the tablespoonful, onto prepared baking sheets. These measurements
are idiomatic, and date back to the time bakers used a soup spoon (tablespoon) or
regular spoon (teaspoon) to scoop out and deposit their cookie dough. In order to make
cookies the same size as the original recipes intended, the modern baker can rely on a
cookie scoop. The tablespoon cookie scoop, which mimics the original soup spoon,
holds a level, scant 2 tablespoons (5 teaspoons) of dough; the teaspoon scoop holds a
level 2 teaspoons of dough. So, when the recipes book call for "dropping dough by the
tablespoonful," it is expected you will make a ball of dough, either with a cookie scoop
or a spoon, that measures about 2 tablespoons (about the size of a table tennis ball). To
“drop dough by the teaspoonful” make a ball of dough that measures about 2 teaspoons
(about the size of a small chestnut). This will yield the size of cookies, and thus the yield
the recipe intends.
 Filling a pastry bag

A tall, narrow container with a heavy base is a great holder to steady and support
the bag as you fill it, so your hands are free to put frosting or batter into the bag. Be sure
to fill the bag no more than three-quarters full. Overfilling the bag makes it hard to close
and hard to control. It should fit comfortably in your hands. A twist tie is a big help to
keep the top of the bag closed, so icing doesn't back up onto your hand when you
squeeze the bag.
 Folding
Sifted dry ingredients are being folded into beaten egg whites with a whisk. Draw
the whisk down through the bowl and back up in a circular motion. Ingredients with air
beaten in, such as beaten egg whites or whipped cream, are combined with the rest of a
recipe's ingredients in a way that preserves as much of the air bubbles as possible. We
like to use a whisk for this, because the many wires of the whisk combine the two
mixtures effectively in just a few strokes. This results in a light texture in the finished
product.
 Freezing cookie dough

Cookie dough can be made in advance of baking and frozen for up to three
months. An effective way to do this is to form it into logs for slice-and-bake cookies.
Form the dough into a log with the help of parchment or waxed paper, and store the
logs in a large zip-top plastic bag before freezing. Don't thaw the cookie dough before
baking, simply use a bench knife or sharp knife to cut as few or as many as you like,
place them on a greased or parchment-lined baking sheet, and let them thaw while the
oven is heating.
 Freezing
Rolled cookie dough keeps well when stored inside a zip-top freezer bag. Use a
drinking straw to suck the air out of the bag before closing. You can scoop drop cookies
and freeze them on a baking sheet; ditto cookies you roll into balls before baking. Once
the cookies are frozen, they can be dropped into a zip-top storage bag and put back in
the freezer. Take as few or as many as you like out of the freezer and let them thaw
while your oven heats. This is a nice way to have more than one type of cookie on hand
whenever you'd like a warm treat from the oven.
 Greasing a pan
It is recommended to use a non-stick pan spray, for quick, effective coverage, but
a thin coat of vegetable shortening also does the trick. When using pan spray, hold the
can upright and the pan perpendicular to it; you'll get more even coverage that way, and
less sputtering from the can. When using shortening, spread evenly with a pastry brush
or a piece of waxed paper.
 Levelling (smoothing) the crust

When baking layered or bar cookies, having the crust, filling, or batter level
before the pan goes into the oven is very important. Uneven batter will bake unevenly;
one section may be burned, while the other is underdone.
Lining a pan
Parchment paper is coated with silicone, so cookies don't stick to it; it can be
reused again and again. Simply line the pan with parchment that stretches as far to the
edge of the pan as possible. Silicone mats are another popular option. They're more
durable than parchment, and can be used thousands of times. Be careful not to cut
anything on a silicone baking mat, as the mat can be damaged.
 Melting chocolate
It is preferable to melt the chocolate three-fourths of the way, and allow carryover
heat to finish the melting process while you stir the chocolate to smooth it out.
Chocolate scorches easily, and can seize (become hard and unmixable) if it comes in
contact with water when melting. It is recommendable to melt chocolate at medium
power in the microwave, in a heatproof container. One cup of chocolate chips melted at
half power should be heated for 1 1/2 to 2 minutes, depending on the power of your
microwave. Chocolate can also be melted at low heat over a burner, in a double boiler
set over simmering water, tightly covered so steam doesn't come in contact with it.
Another easy method is to heat your butter or cream (if the recipe needs it) then pour
these over your broken chocolate (Bash your chocolate into small chunks, ideally no
more than 1cm (1/2in) squares.) Stand for a few minutes then gently stir.
 Oven preheating
This is required since ovens need to be hot to bake. Turn oven on to the stated
temperature in the recipe. Unless the recipe states otherwise, use the fan-forced (or fan
assist) setting and place one shelf in the middle of the oven. If your oven doesn’t have a
fan assisted setting, the rule of thumb is to increase the temperature from the recipe by
20C (or 50F). Gas ovens tend to be less efficient than electric. So if you’re cooking with
gas, be prepared for everything to take a little longer. All ovens are different, so be
patient and learn to know whether your oven tends to cook fast or slow and be prepared
to adjust the cooking time accordingly. The back of most ovens tends to be hotter than
the front and top hotter than bottom, even in fan assisted ovens. So be prepared to
rotate things to get even baking.
 Piping
Squeeze from the top of the bag toward the tip as you go, gathering the slack in
the palm of your hand to maintain pressure. Piping is a basic technique that can add a
lot of polish to the look of your baked goods. Remember to use a twist tie to close the
top of the pastry bag, to keep its contents from backing up over your hand as you
squeeze. Stop squeezing before lifting the bag as you pipe, to have a cleaner
separation point.
 Rolling out
This process involves flattening chilled dough with a rolling pin to an even
thickness, to be cut into shapes before baking. Dusting the work surface and your rolling
pin with flour is an important first step. It's a good idea to have a large, thin spatula, and
a ruler or tape measure on hand before you begin. The spatula helps you pick up the
dough frequently, to keep it from sticking, and the measuring tools help you keep track
of the dough's dimensions and thickness as you work. Roll from the center of the dough
to the edges, not back and forth, which tends to toughen the dough's gluten. If the
dough is soft or sticky, it's helpful to place a layer of plastic wrap between the dough and
your rolling pin, and to place the dough on parchment before rolling.
 Rolling into a ball

After scooping dough, roll it between your hands to finish rounding it. Some
cookies are shaped into balls before being rolled in sugar to coat them evenly. This
process is made easier with a cookie scoop, which portions roughly spherical amounts
to start with.
 Separating eggs
Crack the shell, and use it to pass the yolk from one side to the other as the
white drips down. If you're worried about food safety, wash the egg in warm water
before cracking it. Eggs are easier to separate when cold. If you still need help
separating eggs, try one of the many types of egg separators you'll find in any kitchen
store.
 Scooping cookie dough

There are two widely used methods to do this: using two spoons, or with a cookie
scoop (also known as a disher). The cookie scoop results are more consistent, and it's a
quicker way to get the job done. Fill a spoon halfway with a stiff dough or icing. Using
another spoon of the same size, scrape the dough off the first spoon onto the baking
sheet. Scoop the dough against the side of the bowl, using the lip of the bowl to level off
the bottom, then squeeze the scoop's handle to release the dough onto a baking sheet.
When dough begins to stick in the scoop, rinse scoop with warm water.
 Scraping the bowl

It's important to use a spatula to scrape the sides bowl during mixing, to ensure
the ingredients are evenly combined. Recipes that combine creamed fat and liquids can
be difficult to mix thoroughly, because the butter/sugar mixture sticks to the sides of the
bowl. The only sure remedy for this is to stop mixing partway through and scrape the
sides and bottom of the mixing bowl.
 Shaping batter cookies

When batter cookies are still warm, they can be shaped into several kinds of
shapes, using any number of kitchen items. Tuiles can be draped over the handle of a
rolling pin, or over the back of a custard cup to make a small, edible bowl to hold ice
cream, pudding, or berries. Tuiles are generally arced in shape, whether thin, crisp,
sweet, or savory, that is made most often from dough (but also possibly from cheese),
often served as an accompaniment of other dishes.
 Slice and bake

Spoon drop cookie dough in a log in the center of a piece of parchment. Take a
straight edge and place it on the top piece of parchment. Hold the edge in place as you
pull the bottom edge of the parchment toward you. This will cause the dough to form a
smooth, round shape. To keep cookies round as you slice them, roll the log away from
you as your knife goes through it.
 Sifting flour
Sifted flour has been passed through a strainer or screen to aerate it, sometimes
in concert with other dry ingredients. Sifted flour is usually folded in with wet ingredients,
in recipes where the desired result is a light, spongy texture.
 Storing cookies
The first thing to keep in mind when storing cookies is that they need to be
completely cool before you put them away, otherwise they'll steam, soften up, and stick
to each other. Cookies can usually be stored at room temperature, in airtight containers,
for up to a week. Appropriate containers can be cookie jars or tins, screw top plastic jars
or snap-top plastic boxes, or tightly closed plastic bags. Bar cookies with lots of fruit or
dairy ingredients should be refrigerated, well-wrapped. If you plan to store cookies for
more than a week, we advise wrapping them so air can't get to them, and freezing for
up to 3 months.
 Straining unsweetened cocoa

Push the cocoa powder through a strainer, after measuring it and before adding it
to your recipe. Unsweetened cocoa contains cocoa butter, which can cause it to clump.
To make sure it combines evenly with the rest of the dry ingredients in your recipe, it's
best to strain it. Whisk together the dry ingredients, then add them to the liquid ones,
stirring until the mixture is evenly combined.
 Stir
Whisk together the dry ingredients, then add them to the wet ones, stirring until
the mixture is evenly combined. Many cookie doughs and batters need no more than a
bowl and spoon to prepare.
 Sugar syrups
Some recipes call for sugar syrups to be cooked to a specific temperature in
order to make marshmallows, meringues, or caramels. When sugar and water are
combined and cooked, the water evaporates as the mixture boils. This concentrates the
sugar in the solution, and allows the temperature of the syrup to climb. By stopping the
cooking process at different points along the way, sugar will behave differently. These
stages can be identified with a candy thermometer, or by certain physical
characteristics.
Common Stages for Cooking Sugar:

Temperature Physical properties Used for
235-240°F - Soft ball When 1/4 teaspoon of the sugar syrup Fudge, pralines, seven-
is dropped into a dish of cold water, minute frosting, classic
it can be shaped into a pliable ball. buttercream frosting, and
Italian meringues
245-250°F- Firm ball When 1/4 teaspoon of hot syrup is Soft caramels
dropped into a dish of cold water,
it will form a firm ball that doesn't
flatten when removed from the water,
but will compress when squeezed.
250-265°F- Hard ball Hot syrup will form thick threads Marshmallows, divinity,
when dripped from a spoon. rock candy, nougat
270-290°F-Soft crack Hot syrup dropped into ice water Taffy (or chews) are
can be separated into hard threads. a type of candy similar
When taken out of water, they'll to toffee and made by
bend slightly before breaking. stretching or pulling a
sticky mass of boiled
sugar, butter or
vegetable oil, flavourings
and coloring until it
becomes aerated.
300-310°F-Hard crack Hot syrup dropped into ice water Toffee, nut brittles,
separates into hard, brittle threads stained glass cookie
that break without bending. filling or lollipops
338°F-Caramelized 1/4 teaspoon of hot caramel will make Hard caramels
a brittle ball in cold water. The clear
syrup begins to turn brown, and more
complex flavor compounds begin to
form. The sugar gets less sweet as it
continues to cook.
 Toasting nuts
Nuts will take on a deeper color when toasted. Toasting nuts enhances their
flavor. Since nuts are high in fat, they can scorch easily. Always toast nuts in a shallow
container in a single layer. A low to moderate oven (300-325°F) is best. The nuts are
done when you can smell their aroma and they've become golden brown. Remove them
from the oven when their color is just a shade lighter than what you're looking for, as
they'll continue to cook a bit as they cool. Once the nuts are done, remove them from
the oven and transfer them to a cool surface immediately, to minimize this carry-over
cooking. If you're toasting sweetened coconut, remove it from the oven and stir it on the
baking pan every five minutes to ensure even browning.
Handling and Storage Guidelines
Quality losses in many frozen bakery products occur rapidly when held or
exposed to temperatures above 0°F (-18°C). Because of their low moisture and
generally high sugar content, they have a low freezing point, between 5°F (-15°C) for
layer cakes and 14 to 18°F (-10 to -8°C) for fruit pies. Therefore, if they are exposed to
temperatures much above 10°F (-12°C), they are not frozen anymore and quality losses
are accelerated.
Cakes and pastries lose their good texture and become gummy. There is no
tendency to develop off flavors, but there is a loss of flavor, leaving just a sweet taste.
Bread, rolls and doughnuts deteriorate in quality rapidly at temperatures above 0°F (-
18°C). Bread and rolls are particularly sensitive to staling between 20 and 50°F (-7 and
10°C), even more so than at either higher or lower temperatures. Bread may develop an
opaque white ring beneath the crust which extends to the center rather rapidly when
held at temperatures above 0°F (-18°C), particularly when poorly packaged. This
phenomenon is comparable to "freezer burn" on poultry, and is due to the evaporation of
moisture of the surface of the food, or movement from the moist center to the drier
regions near the crust.
There are a number of bakery products being introduced which are considered
"lite" or "fat-free." These products have been specially formulated to reduce calories,
remove or reduce fat, or meet other consumer demands for healthier bakery foods.
Manufacturers of these products have primary responsibility to ensure that they are
formulated and packaged to meet the requirements for frozen storage and distribution.
In general, these products should require no special handling by the warehouseman,
unless specific instructions are issued by the manufacturer.
Bakery products do not have a very long “good quality” storage life and need to
be carefully protected from quality loss due to elevated temperatures or temperature
fluctuations. They should be handled hurriedly when being either moved into or out of
the freezer, as they warm up very rapidly. The rate of the temperature rise of frozen
bakery products when exposed to warm temperatures is exemplified by pound cakes
and bread; fruit pies act like other frozen foods.
From these temperature curves and from the information obtained by taking the
temperature of the frozen bakery products as received, it can be determined how rapidly
the commodity should be moved into freezer storage and whether or not blast or other
rapid freezing procedures should be applied to inhibit quality loss.
Bakery products in general, and frozen dough and cream-filled pastries in

particular, are quite sensitive to temperature fluctuations during frozen storage,
especially when stored above 0°F (-18°C). Normal defrost cycles of the freezer and
introduction of new production into the freezer are the main contributors to temperature
fluctuation in the storage freezer. It is suggested that a holding temperature of 0°F (-
18°C) or below must be followed, since it has been observed that the effects of these
slight fluctuations are less degrading to product quality at the lower storage
temperature.
Some of the quality deteriorations which have been noted are: 1) greater
moisture migration towards the outer portion of the product, with a tendency towards
reduced yeast survival in frozen dough and freezer burn (white ring) in baked frozen
production; 2) cream fillings may exhibit a tendency to separate or breakdown, releasing
moisture into the surrounding pastry crust causing it to become soggy upon thawing and
tempering to room temperature.
Freezing and Thawing Guidelines
I. Bread, Rolls, and Buns

Bread for freezing should go into the freezer as soon after wrapping as possible.
This time interval should be no more than 6 hours and the quicker the product is frozen,
the better the quality will be. Bread should be properly cooled to near room temperature
for about 1 hour after baking and prior to packaging to minimize separation of the crust
from the crumb during frozen storage and thawing. Results of recent research on
hamburger buns indicate that separation of the crust from the crumb may occur during
frozen storage and thawing if the buns are frozen too quickly after baking and before
moisture differences between the crust and crumb have decreased through
equilibration. Therefore, it is recommended that hamburger buns be held at room
temperature for a minimum of 1 hour after cooling and packaging prior to freezing.
Freezing should be as rapid as possible to minimize the time the product is exposed to
temperatures between 20 and 50°F (-7 and 10°C) which accelerate the staling process.
Moisture-vapor-proof packaging is a must. The material should be odorless and

afford protection from odor transfer. Currently used materials, such as polypropylene,
are adequate except for odor transfer; some products, however, require packaging that
is specifically designed for the intended use.
During freezing, thawing and tempering of baked bread or rolls, the temperature
of the product must pass very rapidly through the range of 50 to 20°F (10 to -7°C), as
staling is more rapid in this temperature range than at either higher or lower
temperatures. Temperatures should preferably be at -10 to -15°F (-23 to -26°C), or
lower, and never higher than 0°F (-18°C) during freezing of bakery foods. Air movement
during freezing is essential. Forced air freezing is desirable, although air velocities
above 400-600 linear ft/min have no particular advantage. The ideal method for freezing
bread is to freeze the individual loaves before putting them into the master carton. If the
bread must be frozen in cartons, the loaves and cartons should be stacked so that as
much surface as possible is exposed to the cold air. Wooden strips an inch or more
thick should be used between the layers of cartons.
It is essential for baked bread and roll items to pass through the 20 to +70°F (-7
to 21°C) temperature zone as rapidly as possible to hold staling to a minimum. If
possible, products should be taken from cartons at normal room temperatures or,
preferably, in a room with air heated to between 100 and 120°F (38 and 49°C), and
placed in air moving at least 200 ft/min. The relative humidity of the air in the chamber
room should be maintained at a low level to minimize the condensation of water on the
products and to keep wrappers and bags in good condition. If the product must be
thawed and tempered in cartons, a strong movement of heated air around the cartons
should be maintained until the temperature of the products is near ordinary room
temperature.
II. Cakes, Cookies & Doughnuts

Baked products of these types are well adapted to frozen preservation, and no
particular precautions are necessary during production except that freezing as soon as
possible after baking is highly desirable. The fresher the product when frozen, the
fresher it will be when thawed. Boiled and flat icings do not freeze well so should be
avoided unless trial tests for particular formulas show them to be satisfactory. Cake
batters and cookie dough must be cooled to below 40°F (4.4°C) as soon as possible to
avoid enzymatic and other losses of the leavening components. No more than 20
minutes should elapse between mixing of batter or dough and commencement of rapid
cooling.
Moisture-vapor-proof and odor-proof packaging is a must. Moisture loss during

freezing of unpackaged bakery products of all types is seldom serious, but the slow
continuing loss during storage and thawing makes it absolutely essential to have the
protection of adequate packages. All bakery products are very susceptible to rapid pick-
up of foreign odors and flavors, even at sub-zero (under - 18°C) temperatures, so that
care in this regard is also essential. The tender, delicate structure and texture of cakes,
cake doughnuts, and many other items require packaging that will protect them from
damage during handling and transport.
The very rapid freezing required by bread and other lean items is not so
necessary with the richer items such as cakes, cake doughnuts, and the like, but freezer
temperatures should not be above 0°F (-18°C) in any case. Air movement of at least
200 linear ft/min is desirable, and spacing strips must be used between stacked cartons.
Best results with Danish pastries, cinnamon rolls, and similar items will be obtained by
freezing individual packages before they are placed in any master carton that may be
used.
In keeping with their tolerance to slower rates of freezing than bread items, these
richer products also may be thawed less rapidly without harmful effects. Nevertheless,
thawing with low humidity air warmed to between 100 and 120°F (38 and 49°C) and
moving at least 200 ft/min is highly desirable for maintenance of high product quality
and to keep wrappers and packages in good condition.
III. Pies
Technical requirements in the production of pies for freezing are important, and it
must not be assumed that any successful formula for unfrozen pies will succeed for
frozen pies. To avoid soggy under-crusts, use a very thin paper plate (not over 1/32"
thick) or tin or aluminum-foil plates with black colored bottom. Make deep dish pies with
no under-crusts. Loose frozen fruits need not be defrosted when placed in a pie shell;
other frozen fruits do not require complete thawing. Pour off some of the syrup if frozen
fruit used has too much. Use thickeners especially developed for frozen pies and
available from all of the major starch and bakery supply companies.
Among light colored fruits (apples, peaches, apricots and others), those that have
been treated with ascorbic acid or have been sulfited or scalded (blanched) should be
used. Sprinkling lemon juice or ascorbic acid solution on the filling may help. A strong
soft wheat flour and from 55 to 65% shortening (based on weight of flour) are
recommended to provide enough flakiness or tenderness in the crusts or shells. Lard,
hydrogenated or rearranged lard, and hydrogenated vegetable oil shortening are
probably equally successful. To avoid rims that bake too fast and darken, use a fairly
thick rim crust. Brush the center with milk or milk and egg so that it will brown readily.
Mince pies, meat pies, many fruit pies, and pumpkin pies may all be frozen successfully.
Custard and most cream pies are regarded as very difficult to freeze because fillings
may become grainy and meringues toughen. Since the freshly made pie is delicate and
easily marred, the package should offer strong protection. Good protection against
moisture loss and odor transfer is also necessary.
Rapid freezing is desirable for best texture of fruits in both baked and unbaked
pies. Most unbaked fruit pies freeze between 14 and 18°F (-10 and -8°C). Any method
that is reasonably fast and economical would seem to be successful, but a freezer
temperature of -10 to -15°F (-23 to -26°C) and air moving several hundred ft/min are
recommended for best results. Adequate directions for thawing and baking of unbaked
pies, or for thawing and warming of baked pies, should be displayed prominently on the
package to guide retailers and consumers. It must be emphasized that the most
successful commercial ventures will be those in which consumers handle the product in
a manner predetermined by the producer through thorough tests.
Shelf-life Conditions of Baked Products
Bakery items containing custards, meat or vegetables, and frostings made of

cream cheese, whipped cream or eggs must be kept refrigerated. Bread products not
containing these ingredients are safe at room temperature, but eventually will develop
molds and become unsafe to eat.
Bakery item Shelf Refrigerator Freezer
Bread, commercial 2-4 days 7-14 days 3 months
Bread, flat (tortillas, pita) 2-4 days 4-7 days 4 months
Cakes, Angel Food* 1-2 days 7 days 2 months
Chiffon, sponge 1-2 days 7 days 2 months
Chocolate 1-2 days 7 days 4 months
Fruit cake 1 month 6 months 12 months
Made from mix 3-4 days 7 days 4 months
Pound cake 3-4 days 7 days 6 months
Cheesecake No 7 days 2-3 months
Cookies 2-3 weeks 2 months 8-12 months
Croissants, butter 1 day 7 days 2 months
Doughnuts, glazed or cake 1-2 days 7 days 1 month
dairycream-filled No 3-4 days No
Muffins No 3-4 days No
Pastries, Danish 1-2 days 7 days 2 months
Pies, cream No 3-4 days 2 months
Chiffon No 1-2 days No
Fruit 1-2 days 7 days No
Mincemeat 1-2 days 7days 8 months
Pecan 2 hours 3-4 days 8 months
Pumpkin 2 hours 3-4 days 1-2 months
Quiche 3-4 days 7 days 1-2 months
Rolls, yeast, baked Pkg. date 7 days 2 months
filled, meat or vegetables 2 hours 3-4 days 2 months
*Refrigerate any cake with frosting made of cream cheese, butter cream, whipped
cream or eggs
References:
WFLO Commodity Storage Manual (2008).
http://stonesoupvirtualcookeryschool.com/2011/04/basic-baking-techniques/
http://www.kingarthurflour.com/learn/tips-and-techniques.html
http://www.pastrywiz.com/storage/bakery.htm
http://www.williams-sonoma.com/recipe/tip/basic-baking-techniques.html
Direction: In the kitchen laboratory, the teacher will divide the class into groups of 5
members each. Each group will assign a leader who will give the correct answer. The
rest of the members of the group will randomly pick the baking technique or procedure
that they need to demonstrate while the leader will guess the correct answer under a
specific time limit to be given by the teacher. Every correct answer will be equivalent to
a certain number of points to be assigned by the teacher.
Quiz # 8
______1. Beating egg whites properly is the key to creating certain extra-light cookies,
such as meringues or ladyfingers.
______2. When bringing liquid to a boil over a burner, the first sign of that impending
boil is very small bubbles atop the liquid at the very edge of the pan.
______3. Bakery products do not have a very long “good quality” storage life and need
to be carefully protected from quality loss due to elevated temperatures or temperature
fluctuations.
______4. Nuts will take on a deeper color when not toasted.
______5. Spoon drop cookie dough in a log in the center of a piece of parchment.
______6. . All bakery products are very not susceptible to rapid pick-up of foreign odors
and flavors.
______7. The first thing to keep in mind when storing cookies is that they need to be
completely cool before you put them away.
______8. Tuiles are generally arced in shape, whether thin, crisp, sweet, or savory, that
is made most often from dough.
______9. When baking drop cookies, especially if you like chewy ones, leave the
cookies on the baking sheet for 5 minutes after you take the pan out of the oven.
______10. Rapid freezing is desirable for best texture of fruits in both baked and
unbaked pies.
______11. During freezing, thawing and tempering of baked bread or rolls, the
temperature of the product must pass very rapidly through the range of 50 to 120°F.
______12. Sifted flour is usually folded in with wet ingredients, in recipes where the
desired result is a light, spongy texture.
______13. It must be emphasized that the most successful commercial ventures will be
those in which consumers handle the product in a manner predetermined by the
producer through thorough tests.
______14. The fresher the product when frozen, the fresher it will be when thawed.
______15. Gas ovens tend to be less efficient than electric.
DAY 10 1ST PERIODICAL EXAM

SECOND QUARTER: (No. of hours required) 20 hrs.
CONTENT:
1. Culinary and technical terms related to pastry products

2. Ratio of ingredients required to produce a balanced formula
3. Correct proportion control, yields, weights and sizes for profitability
4. Types, kinds, and classification of pastry products
5. Mixing procedures/formulation/recipes and desired product characteristics of
various pastry products
6. Baking tools, equipment, and their uses and functions
7. Baking techniques appropriate conditions, and enterprise requirements and
standards
8. Temperature ranges in baking pastry products
9. Occupational health and safety
10. Types and classifications of fillings, coatings/icing and glazes
11. Regular and special fillings and coating/icing, glazes and decorations
12. Decorative techniques and rules for garnishing
13. The tools and materials in decorating, finishing and presenting
14. Standards and procedures in decorating pastry products
15. Occupational Health and Safety
16. Standards and procedures in finishing pastry products
17. Plating and presenting pastry products
18. Shelf-life of pastry products
19. Standards and procedures in storing pastry products
20. Different kinds of packaging materials to be used
21. Standards and procedures in packaging pastry product
CONTENT STANDARD:
The learner demonstrates understanding of the basic concept and underlying theories in
preparing and producing pastry products.
The learner demonstrates competencies in preparing and producing pastry products.
LO 1. Prepare pastry products

1.1. Select, measure and weigh required ingredients according to recipe or
production requirements and established standards and procedures
1.2. Prepare variety of pastry products according to standard mixing
procedures/formulation/ recipes and desired product characteristics
1.3. Use appropriate equipment according to required pastry products and
standard operating procedures
1.4. Bake pastry products according to techniques and appropriate conditions;
and enterprise requirement and standards
1.5. Select required oven temperature to bake goods in accordance with the
desired characteristics, standards recipe specifications and enterprise practices
LO 2. Decorate and present pastry products

2.1 Prepare a variety of fillings and coating/icing, glazes and decorations for
pastry products according to standard recipes, enterprise standards and/or
customer preferences
2.2 Fill and decorate pastry products, where required and appropriate, in
accordance with standard recipes and/or enterprise standards and customer
preferences
2.3 Finish pastry products according to desired product characteristics
2.4 Present baked pastry products according to established standards and
procedures
LO 3. Store pastry products

3.1 Store pastry products according to established standards and procedures
3.2 Select packaging appropriate for the preservation of product freshness and
eating characteristics
CONCEPT NOTES:
Day 1-3 NATURE OF PASTRY PRODUCTS
1. to discuss the nature, history and classifications of pastry products
2. to define the terms related to pastry
Pastry
Pastry is a mixture of flour, water and fat combined to make a paste. When
combined in different proportions, and by varying mixing methods, these basic
ingredients make flexible dough that can be shaped into a range of shapes to hold a
variety of sweet or savory fillings. Paste is the uncooked pastry mixture with the fat
added. It has less water and more fat than the dough which is used for bread and
scones.
Pastry is a dough made up of flour and water and shortening that may be
savoury or sweetened. Sweetened pastries are often described as bakers'
confectionery. The word "pastries" suggests many kinds of baked products made from
ingredients such as flour, sugar, milk, butter, shortening, baking powder, and eggs.
Small tarts and other sweet baked products are called pastries. Common pastry dishes
include pies, tarts, quiches and pasties. Pastry can also refer to the pastry dough, from
which such baked products are made. Pastry dough is rolled out thinly and used as a
base for baked products.
Pastry is differentiated from bread by having a higher fat content, which

contributes to a flaky or crumbly texture. A good pastry is light and airy and fatty, but firm
enough to support the weight of the filling. When making a shortcrust 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. On
the other hand, overmixing results in long gluten strands that toughen the pastry. In
other types of pastry such as Danish pastry and croissants, the characteristic flaky
texture is achieved by repeatedly rolling out a dough similar to that for yeast bread,
spreading it with butter, and folding it to produce many thin layers.
Different kinds of pastries are made by utilizing the natural characteristics of

wheat flour and certain fats. When wheat flour is mixed with water and kneaded into
plain dough, it develops strands of gluten, which are what make bread tough and
elastic. In a typical pastry, however, this toughness is unwanted, so fat or oil is added to
slow down the development of gluten. Lard or suet work well because they have a
coarse, crystalline structure that is very effective. Using unclarified butter does not work
well because of its water content; clarified butter, which is virtually water-free, is better,
but shortcrust pastry using only butter may develop an inferior texture. If the fat is
melted with hot water or if liquid oil is used, the thin oily layer between the grains offers
less of an obstacle to gluten formation and the resulting pastry is tougher.
Pastry was originally made by the Egyptians, who made a flour and water paste
to wrap around meat to soak up the juices as it cooked. Pastry was further developed in
the Middle East and it was brought to Europe by the Muslims in the 7th century. By
medieval times local areas had their own specialty puddings and pies. In the 17th
century both flaky and puff pastries were used, and intricate patterns on the pies were a
work of art.
The European tradition of pastry-making is often traced back to the shortcrust era
of flaky doughs that were in use throughout the Mediterranean in ancient times. In the
ancient Mediterranean, the Romans, Greeks and Phoenicians all had filo-style pastries
in their culinary traditions. There is also strong evidence that Egyptians produced
pastry-like confections. They had professional bakers that surely had the skills to do so,
and they also had needed materials like flour, oil, and honey.[citation needed] In the
plays of Aristophanes, written in the 5th century BC, there is mention of sweetmeats,
including small pastries filled with fruit. The Roman cuisine used flour, oil and water to
make pastries that were used to cover meats and fowls during baking in order to keep in
the juices, but the pastry was not meant to be eaten. A pastry that was meant to be
eaten was a richer pastry that was made into small pastries containing eggs or little
birds and that were often served at banquets. Greeks and Roman both struggled in
making a good pastry because they used oil in the cooking process, and oil causes the
pastry to lose its stiffness.
In the medieval cuisine of Northern Europe, pastry chefs were able to produce
nice, stiff pastries because they cooked with shortening and butter. Some incomplete
lists of ingredients have been found in medieval cookbooks, but no full, detailed
versions. There were stiff, empty pastries called coffins or 'huff paste', that were eaten
by servants only and included an egg yolk glaze to help make them more enjoyable to
consume. Medieval pastries also included small tarts to add richness.
It was not until about the mid-16th century that actual pastry recipes began
appearing. These recipes were adopted and adapted over time in various European
countries, resulting in the myriad pastry traditions known to the region, from Portuguese
"pastéis de nata" in the west to Russian "pirozhki" in the east. The use of chocolate in
pastry-making in the west, so commonplace today, arose only after Spanish and
Portuguese traders brought chocolate to Europe from the New World starting in the 16th
century. Many culinary historians consider French pastry chef Antonin Carême (1784–
1833) to have been the first great master of pastry making in modern times.
Pastry-making also has a strong tradition in many parts of Asia. Chinese pastry is
made from rice, or different types of flour, with fruit, sweet bean paste or sesame-based
fillings. The mooncakes are part of Chinese Mid Autumn Festival traditions, while cha
siu bao, steamed or baked pork buns, are a regular savory dim sum menu item. In the
19th century, the British brought western-style pastry to the far east, though it would be
the French-influenced Maxim in the 1950s that made western pastry popular in
Chinese-speaking regions starting with Hong Kong. Still, the term "western cake" is
used to differentiate between the automatically assumed Chinese pastry. Other Asian
countries such as Korea prepare traditional pastry-confections such as tteok, hangwa,
and yaksik with flour, rice, fruits, and regional specific ingredients to make unique
desserts. Japan also has specialized pastry-confections better known as mochi and
manjū. Pastry-confections that originate in Asia are clearly distinct from those that
originate in the west, which are generally much sweeter.
Today, the chief purpose of pastry is to complement the flavor of the fillings and
to provide a casing. Pastry chefs use a combination of culinary ability and creativity in
baking, decoration, and flavoring with ingredients. Many baked goods require a lot of
time and focus. Presentation is an important aspect of pastry and dessert preparation.
The job is often physically demanding, requiring attention to detail and long hours.
Pastry chefs are also responsible for creating new recipes to put on the menu, and they
work in restaurants, bistros, large hotels, casinos and bakeries. Pastry baking is usually
done in an area slightly separate from the main kitchen. This section of the kitchen is in
charge of making pastries, desserts, and other baked goods.
The different types of pastry are discussed in the following:
Shortcrust pastry
Shortcrust pastry is the simplest and most common pastry. This is probably the
most versatile type of pastry as it can be used for savoury and sweet pies, tarts and
flans. It is made with flour, fat, butter, salt, and water to bind the dough. This is used
mainly in tarts and also used most often in making a quiche. The process of making
pastry includes mixing of the fat and flour, adding water, and rolling out the paste. The
fat is mixed with the flour first, generally by rubbing with fingers or a pastry blender,
which inhibits gluten formation by coating the gluten strands in fat and results in a short
(as in crumbly; hence the term shortcrust), tender pastry. A related type is the
sweetened sweetcrust pastry, also known as pâte sucrée, in which sugar and egg yolks
have been added (rather than water) to bind the pastry.
Pate Sucree Pastry
As the name suggests, this pastry is French. It is a sweet pastry that incorporates
sugar and egg yolks for a rich, sweet result. Usually baked blind, it gives a thin, crisp
pastry that melts in the mouth.
Flaky pastry
Flaky pastry is a simple pastry that expands when cooked due to the number of
layers. It bakes into a crisp, buttery pastry. The "puff" is obtained by the shard-like layers
of fat, most often butter or shortening, creating layers which expand in the heat of the
oven when baked. This is used as a crust for savoury pies, sausage rolls, Eccles cakes
and jam puffs. Flaky pastry is best made in cool conditions and must be chilled during
and after making, to prevent the fat content from melting out under cooking conditions.
Flaky pastry is made in the same way as puff pastry but has less rolling and folding and
is quicker to make.
Puff pastry
Puff pastry has many layers that cause it to expand or “puff” when baked. Puff
pastry is made using flour, butter, salt, and water. The pastry rises up due to the water
and fats expanding as they turn into steam upon heating. Puff pastries come out of the
oven light, flaky, and tender. This is one of the ‘flaked pastries’ characterized by fat and
air being trapped between the layers of the pastry dough to give a flimsy, light and crisp
finish. Regarded as the ultimate professional pastry, this type is time-consuming but
worth making. It is used for savoury pie crusts and as wrapping for meat and poultry, as
well as vol-au-vents, cream horns and mille feuilles (small iced cakes that are filled with
jam and cream). Puff pastry is light, flaky and tender. It is made by mixing flour, salt, a
little fat and water to form dough. Puff pastry has a flour to water ratio of 2:1 and is
described as a plastic-elastic dough. The dough is then layered with fat, preferably
butter, by folding and rolling to form hundreds of layers of fat and dough. When it is
baked, water from the dough turns into steam and puffs up the pastry to produce lots of
flaky layers.
Rough Puff Pastry
This type is a cross between puff and flaky pastry. It is also good for sausage
rolls, savoury pie crusts and tarts and has the advantage of being easier to make than
puff pastry, but is as light as flaky pastry.
Choux pastry
This is a French specialty used for cream buns, chocolate éclairs and
profiteroles. Ingredients include water (or milk), fat (preferably margarine fat with good
flavor), eggs (the more added, the better the quality and end result of choux pastry) and
flour(high levels of starch), and sometimes a little salt and baking powder. Unlike other
types of pastry, choux is in fact closer to a dough before being cooked which gives it the
ability to be piped into various shapes such as the éclair and profiterole. Its name
originates from the French choux, meaning cabbage, owing to its rough cabbage-like
shape after cooking.
Choux begins as a mixture of milk or water and butter which are heated together until
the butter melts, to which flour is added to form a dough. Eggs are then beaten into the
dough to further enrich it. This high percentage of water causes the pastry to expand
into a light, hollow pastry. Initially, the water in the dough turns to steam in the oven and
causes the pastry to rise; then the starch in the flour gelatinizes, thereby solidifying the
pastry. Once the choux dough has expanded, it is taken out of the oven; a hole is made
in it to let the steam out. The pastry is then placed back in the oven to dry out and
become crisp. The pastry is filled with various flavors of cream and is often topped with
chocolate. Choux pastries can also be filled with ingredients such as cheese, tuna, or
chicken to be used as appetizers.
Phyllo (Filo)
Phyllo is a paper-thin pastry dough that is used in many layers. The phyllo is
generally wrapped around a filling and brushed with butter before baking. These
pastries are very delicate and flaky. This type of pastry (along with finely shredded
kadafi pastry, also from the Mediterranean) is made in very thin sheets and used as a
casing for numerous delicate savoury and sweet dishes. These are found in many parts
of the world and popular recipes are traditional strudel from Austria, baklava from the
Mediterranean, borek from the Middle East and spring rolls from China. Unlike other
pastries, filo (leaved pastry) is made from flour with high gluten content, little fat (butter)
and no sugar. Gluten is a protein found in some grains, particularly wheat, and gives
bread dough its elastic texture. The flour needs high gluten content to produce an
elastic dough that can be stretched into very large, very thin sheets. All leavened
pastries (apart from puff pastry) are made from a sheet of dough that is as thin as tissue
paper.
Traditionally, the dough is made by hand by gently rolling, stretching or pressing

it into very thin sheets. Filo pastry’s gossamer-thin sheets need careful handling
because they’re fragile and dry out quickly, so unused sheets are covered with a damp
cloth. Before baking, the dough is brushed with butter or oil. It is then used in different
ways depending on the recipe. It can be cut into sheets and layered in a tin, cut to make
individual rolls or rolled up as one large roll. Some people prefer to buy readymade filo
pastry, but even that is not easy to use. It must be brushed with oil or melted
butter/ghee before shaping and cooking. Samosas are deep-fried with spicy fillings,
wrapped in filo pastry, and prawns in filo pastry make popular savoury nibbles. Strudel
pastry, famously used in central Europe for apple strudel, is very similar.
Hot water crust pastry
Hot water crust pastry is used for savoury pies, such as pork pies, game pies and,
more rarely, steak and kidney pies. Hot water crust is traditionally used for making
hand-raised pies. The usual ingredients are hot water, lard and flour, the pastry is made
by heating water, melting the fat in this, bringing to the boil, and finally mixing with the
flour. This can be done by beating the flour into the mixture in the pan, or by kneading
on a pastry board. Either way, the result is a hot and rather sticky paste that can be
used for hand-raising: shaping by hand, sometimes using a dish or bowl as an inner
mould. As the crust cools, its shape is largely retained, and it is filled and covered with a
crust, ready for baking. Hand-raised hot water crust pastry does not produce a neat and
uniform finish, as there will be sagging during the cooking of the filled pie, which is
generally accepted as the mark of a hand-made pie.
Yeasted Pastry
In this type of pastry, yeast is added to puff pastry ingredients before making the
pastry. Yeasted pastries are light flaky pastries that are crisp on the outside, but soft and
tender on the inside. The dough, which has yeast added, is layered with fat, so this
pastry is a cross between bread and pastry. Yeasted pastries are used in Danishes and
croissants.
Suet pastry
This is an old fashioned British pastry used for steamed and boiled sweet and
savoury puddings, roly-poly puddings and dumplings. Suet pastry is softer than short
pastry, which is crispy when cooked. Made with self-raising flour, shredded suet and for
some lighter recipes, fresh white breadcrumbs, suet crust pastry should have a light
spongy texture. Suet pastry is made from raw beef or mutton fat, especially the hard fat
found around the loins and kidneys (suet). Suet has a melting point of 45–50°C which is
higher than butter (32–35ºC) traditionally used in pastry. This melting point means that it
is solid at room temperature but easily melts at moderate temperatures, such as in
steaming. During cooking, water needs to be kept on the boil to avoid a heavy or soggy
pastry. Steak and kidney pudding is famously made with suet crust pastry.
Terminologies Related to Pastry
Allumette - Any of various puff pastry items made in thin sticks or strips (French word
for "matchstick").
Almond Paste: A mixture of finely ground almonds and sugar
Batter: A semi-liquid mixture containing flour or other starch, used for the production of
such products as cakes and breads and for coating products to be deep-fried.
Bavarian Cream: A light, cold dessert made of gelatin, whipped cream, and custard
sauce or fruit.
Beignet Soufflé (ben yay soo flay): A type of fritter made with éclair paste, which puffs
up greatly when fried.
Bloom: A whitish coating on chocolate, caused by separated cocoa butter.
Blown sugar: Pulled sugar is placed on a pump that is then used to blow air into the
sugar in a process much like glassblowing; as air is being pumped, the sugar is
sculpted into the desired shape and rotated to keep it from becoming misshapen. Fans
are used to cool the blown sugar in order to avoid cracking.
Buttercream: An icing made of butter and/or shortening blended with confectioners'
sugar or sugar syrup and sometimes other ingredients.
Caramelization: The browning of sugars caused by heat.
Chiffon Pie: A pie with a light, fluffy filling containing egg whites and, usually, gelatin.
Chocolate Liquor: Unsweetened chocolate, consisting of cocoa solids and cocoa
butter.
Coagulation: The process by which proteins become firm, usually when heated.
Cocoa: The dry powder that remains after cocoa butter is pressed out of chocolate
liquor.
Cocoa Butter: A white or yellowish fat found in natural chocolate.
Compote: Fruit cooked in a sugar syrup.
Confectioners' Sugar: Sucrose that is ground to a fine powder and mixed with a little
cornstarch to prevent caking.
Coulis (koo lee): A fruit or vegetable puree, used as a sauce and strained to a thin
consistency and sweetened with sugar syrup.
Couverture: Natural, sweet chocolate containing no added fats other than natural
cocoa butter; used for dipping, molding, coating, and similar purposes.
Creaming: The process of beating fat and sugar together to blend them uniformly and
to incorporate air.
Creme Anglaise (krem awng glezz): A light vanilla-flavored custard sauce made of
milk, sugar, and egg yolks.
Creme Brulee: A rich custard with a brittle top crust of caramelized sugar. French name
means "burnt cream."
Creme Caramel: A custard baked in a mold lined with caramelized sugar, then
unmolded.
Crème patisserie: Custard made from eggs, milk, sugar and cornstarch or flour and
then enriched with butter and flavored with vanilla; most often used in fruit tarts and
cream puffs.
Dacquoise: Type of meringue from Dax, France that incorporates flour and nut meal
(typically hazelnut and/or almond) and is frequently used to make cakes and pastries.
Docking: Piercing or perforating pastry dough before baking in order to allow steam to
escape and to avoid blistering.
Dredge: To sprinkle thoroughly with sugar or another dry powder.
Drop Batter: A batter that is too thick to pour but will drop from a spoon in lumps.
Eclair Paste: A paste or dough made of boiling water or milk, butter, flour, and eggs;
used to make eclairs, cream puffs, and similar products.
Fermentation: The process by which yeast changes carbohydrates into carbon dioxide
gas and alcohol.
Foaming: The process of whipping eggs, with or without sugar, to incorporate air.
Fondant: A type of icing made of boiled sugar syrup that is agitated so that it
crystallizes into a mass of extremely small white crystals. It can be described as a
mixture of water, sugar and glucose that is brought to a boil, then worked into a white
paste; rolled sheets of fondant typically cover cakes and may help them stay fresh
longer.
French Pastry: A variety of small fancy cakes and other pastries, usually in single-
portion sizes.
Gelatinization: The process by which starch granules absorb water and swell in size.
Glace: (1) Glazed; coated with icing. (2) Frozen.
Glaze: (1) A shiny coating, such as a syrup, applied to a food. (2) To make a food shiny
or glossy by coating it with a glaze or by browning it under a broiler or in a hot oven.
Gum Paste: A type of sugar paste or pastillage made with vegetable gum.
Ganache (gah nahsh): Filling or coating made from heavy cream and sometimes butter;
created in Paris around the 1850s, this versatile, velvety ingredient can range from thin
to firm and can be flavored with liqueurs, pastes, extracts or infusions.
Icing Comb: A plastic triangle with toothed or serrated edges; used for texturing icings.
Italian Meringue: A meringue made by whipping a boiling syrup into egg whites.
Japonaise (zhah po net): A baked meringue flavored with nuts.
Meringue: Made by beating sugar and egg whites until they become stiff; variations can
be achieved by adjusting the proportions and the temperature of the ingredients (to
change the consistency from soft to firm) and by adding flavorings.
Meringue Chantilly (shown tee yee): Baked meringue filled with whipped cream.
Meringue Glace: Baked meringue filled with ice cream.
Molasses: A heavy brown syrup made from sugar cane.
Mousse: Smooth preparation made by combining aerated eggs with flavorings, fruit or
chocolate, then folding in whipped cream.
Nougat: A mixture of caramelized sugar and almonds or other nuts, used in decorative
work and as a confection and flavoring.
Nougatine: Sliced almonds combined with a sugar syrup and allowed to harden into a
crispy confection that can be cut or molded into different shapes or crushed and
incorporated into buttercream, ice cream and pastries.
Napoleon: A dessert made of layers of puff pastry filled with pastry cream.
No-Time Dough: A bread dough made with a large quantity of yeast and given no
fermentation time except for a short rest after mixing.
Old Dough: A dough that is overfermented.
Oven Spring: The rapid rise of yeast goods in the oven due to the production and
expansion of trapped gases caused by the oven heat.
Palmier (palm yay): A small pastry or petit four sec made of rolled, sugared puff pastry
cut into slices and baked.
Pastillage: A sugar paste used for decorative work, which becomes very hard when dry.
Pastry bag or piping bag: An often cone-shaped bag that is used to make an even
stream of dough, frosting, or flavored substance to form a structure, decorate a baked
item, or fill a pastry with a custard, cream, jelly, or other filling.
Pastry blender: A kitchen implement used to properly combine the fat and flour. Usually
constructed of wire or plastic, with multiple wires or small blades connected to a handle.
Pastry board: A square or oblong board, preferably marble but usually wood, on which
pastry is rolled out.
Pastry brake: Opposed and counter-rotating rollers with a variable gap through which
pastry can be worked and reduced in thickness for commercial production. A small
version is used domestically for pasta production.
Pastry case: An uncooked or blind baked pastry container used to hold savory or sweet
mixtures.
Pastry cream: A thick custard sauce containing eggs and starch made with sweetened
milk flavored with vanilla; used as a filling for flans, cakes, pastries, tarts, etc. The flour
prevents the egg from curdling.
Pastry cutters: Various metal or plastic outlines of shapes, e.g. circles, fluted circles,
diamonds, gingerbread men, etc., sharpened on one edge and used to cut out
corresponding shapes from biscuit, scone, pastry, or cake mixtures.
Pastry flour: A weak flour used for pastries and cookies.
Pate is a French word means pastry dough.
Pâte à choux: a choux pastry that literally means “cabbage paste” and also known as
éclair paste; Pastry dough prepared by boiling milk and butter with a bit of sugar, then
adding flour and eggs; when the dough is baked, the outside becomes crusty and the
inside soft and chewy; also, air pockets form, leaving room for fillings, as for cream puffs
and éclairs.
Pate brisee ( pot bree zay ) – basic pie dough with flour, fat, liquid and salt.
Pate Feuilletee ( pot foo ya tay ) – French name for puff pastry; like a rolled in dough,
but no yeast content so steam is responsible for rising. It has layers of fats and flour and
has buttery flavor.
Pate sucree ( pot soo kray ) – pate brisee with sugar.
Pate sable ( pot sab ley ) – pate sucree added with egg.
Patisserie: The trade of making pastries as well as a shop where pastries are sold.
Petit four: A delicate cake or pastry small enough to be eaten in one or two bites.
Phyllo (fee lo): A paper-thin dough or pastry used to make strudels and various Middle
Eastern and Greek desserts.
Praline: Roasted almonds or hazelnuts combined with caramel that can be pureed or
crushed and folded into mousse, buttercream, ice cream and chocolate fillings or used
to decorate cakes and other pastries.
Profiterole: A small puff made of éclair paste; often filled with ice cream and served
with chocolate sauce.
Puff pastry: A very light, flaky pastry made from a rolled-in dough and leavened by
steam.
Pulled sugar: Sugar mixture is boiled and then combined with food colorings; this
mixture is then kneaded to create dough. Air introduced during the kneading makes the
sugar shiny. Once the desired consistency is achieved, the sugar is molded and left to
air dry.
Punching: A method of expelling gases from fermented dough.
Puree: A food made into a smooth pulp, usually by being ground or forced through a
sieve.
Retarding: Refrigerating yeast dough to slow the fermentation.
Rounding: A method of molding a piece of dough into a round ball with a smooth
surface or skin.
Royal Icing: A form of icing made of confectioners' sugar and egg whites; used for
decorating.
Sacristain (sak ree stan): A small pastry made of twisted strip of puff paste coated with
nuts and sugar.
Saint-Honore: (1) A dessert made of a ring of cream puffs set on a short dough base
and filled with a type of pastry cream. (2) The cream used to fill this dessert, made of
pastry cream and whipped egg whites.
Short: Having a high fat content, which makes the product (such as a cookie or pastry)
very crumbly and tender.
Shortening: (1) Any fat used in baking to tenderize the product by shortening gluten
strands. (2) A white, tasteless, solid fat that has been formulated for baking or deep-
frying.
Simple Syrup: A syrup consisting of sucrose and water in varying proportions.
Sourdough: (1) A yeast-type dough made with a sponge or starter that has fermented
so long that it has become very sour or acidic. (2) A bread made with such a dough.
Sponge: A batter or dough of yeast, flour, and water that is allowed to ferment and is
then mixed with more flour and other ingredients to make a bread dough.
Spun Sugar: Boiled sugar made into long, thin threads by dipping wires into the sugar
syrup and waving them so that the sugar falls off in fine streams.
Staling: The change in texture and aroma of baked goods due to the loss of moisture
by the starch granules.
Streusel: Crunchy topping of butter, sugar and flour used on various pastries;
optionally, may contain nuts, oats, spices and other items.
Strudel: (1) A type of dough that is stretched until paper-thin. (2) A baked item
consisting of a filling rolled up in a sheet of strudel dough or phyllo dough.
Sucrose: The chemical name for regular granulated sugar and confectioners' sugar.
Tempering: The process of melting and cooling chocolate to specific temperatures in
order to prepare it for dipping, coating, or molding.
Viennoiserie: French term for "Viennese pastry," which, although it technically should
be yeast raised, is now commonly used as a term for many laminated and puff- and
choux-based pastries, including croissants, brioche, and pain au chocolat.
Wash: (1) A liquid brushed onto the surface of a product, usually before baking. (2) To
apply such a liquid.
Young Dough: dough that is underfermented.
References:
Applefield, David (6 April 2010). The Unofficial Guide to Paris. John Wiley & Sons. p.
317. Retrieved 30 October 2013.
Baking Industry Research Thrust (BIRT) (2010). Pastry Information Sheet. V1.0 2010.
Retrieved from http://www.bakeinfo.co.nz/files/file/114/BIRT_Pastry_Info_Sheet
%5B1%5D.pdf
Friberg Bo.(n.d.) Professional Pastry Chef. John Wiley and Sons.
Gisslen, Wayne (2012). Professional Baking. John Wiley & Sons. p. 192. Retrieved 30
October 2013.
Oxford English Dictionary (2015). "Definition of Pastry."
Paxton, M. (2017) “Types of Pastry.” Retrieved from
http://www.learncooking.co.uk/types-pastry.html
Secrets of Eclairs. Murdoch Books. 1 November 2012. pp. 78.
The Art and Soul of Baking. Andrews McMeel Publishing. 21 October 2008. p. 207.
Retrieved 29 October 2013.
http://web.archive.org/web/20061031174304/http://www.kswheat.com/upload/got-
pastry.pdf
http://www.bakeinfo.co.nz/Facts/Pastry
http://www.pbs.org/pov/kingsofpastry/glossary/
https://quizlet.com/2133770/pastry-terms-flash-cards/
Direction: Students will be grouped into 5 members and they will demonstrate how to
make pastry dough by using clay dough. The teacher will discuss first and show them
how to make pastry dough.
Quiz # 1
Direction: Identify the terms being described in the following items. Write the correct
answer on the blank provided before each number.
_______1. any fat used in baking to tenderize the product by shortening gluten strands
_______2. a yeast-type dough made with a sponge or starter that has fermented so
long that it has become very sour or acidic.
_______3. a dough made up of flour and water and shortening that may be savoury or
sweetened
_______4. a very light, flaky pastry made from a rolled-in dough and leavened by steam
_______5. the trade of making pastries as well as a shop where pastries are sold
_______6. means having a high fat content, which makes the product (such as a cookie
or pastry) very crumbly and tender
_______7. the process by which starch granules absorb water and swell in size
_______8. a paper-thin dough or pastry used to make strudels and various Middle
Eastern and Greek desserts
_______9. a thick custard sauce containing eggs and starch made with sweetened milk
flavored with vanilla
_______10. a choux pastry that literally means “cabbage paste” and also known as
éclair paste
_______11. made by beating sugar and egg whites until they become stiff, where
variations can be achieved by adjusting the proportions and the temperature of the
ingredients
_______12. filling or coating made from heavy cream and sometimes butter
_______13. a French word which means pastry dough
_______14. a mixture of water, sugar and glucose that is brought to a boil, then worked
into a white paste
_______15. a semi-liquid mixture containing flour or other starch, used for the
production of such products as cakes and breads and for coating products to be deep-
fried
_______16. the simplest and most common pastry
_______17. a type of pastry where the usual ingredients are hot water, lard and flour,
the pastry is made by heating water, melting the fat in this, bringing to the boil, and
finally mixing with the flour
_______18. a paper-thin pastry dough that is used in many layers
_______19. a type of pastry which is made using flour, butter, salt, and water and where
the pastry rises up due to the water and fats expanding as they turn into steam upon
heating
_______20. a sweet pastry that incorporates sugar and egg yolks for a rich, sweet
result
CONCEPT NOTES:
Day 4-5 PASTRY INGREDIENTS, TOOLS & EQUIPMENT
1. to enumerate and describe the various ingredients used in baking pastries
2. to describe the properties and functions of the different tools and equipment used in
making pastries
Pastry Ingredients
Pastries/pastry products include sweet and savory pies, meat, tarts and tartlets,
éclairs, puffs, bouchées and rolls. The three primary ingredients of pastry are fat, flour
and water. The ratio and handling of these ingredients provide the full spectrum of
pastry, from delicate tenderness to brittle flakiness. Other ingredients such as salt,
cheese, egg and herbs are often added to a basic pastry to add extra flavour and to
adjust the texture. Pastry is often high in calories. Good quality pastries result from
using the right ingredients. However, variances in ingredients may occur and these
include expired ingredients, insufficient quantities and quality of ingredients.
Pastry dough/pastes include short crust and sweet crust, choux and puff (classic,
blitz/rough puff). Fillings in pastries include fresh or crystallized fruit and fruit purées,
jellies, whole or crushed nuts, pastry cream, custard, meat, fish and poultry, cheese,
and vegetables and soy products. Decorations and garnishes in pastries include glazes,
icings, fresh, preserved or crystallized fruits, whipped cream, nuts, seeds, herbs and
spices.
Each ingredient used in making pastries has a different function. Dairy products
can be used as a liquid ingredient or as a fat. They provide batters with moisture,
tenderizing ability, and increased nutrients. Dairy products are also used in icings and
fillings. Minimum fat needed in baked items, particularly pie crust: 4 tablespoons fat per
1 cup flour.
Fats perform varying functions in different types of pastry. In shortcrust pastry,

fats coat flour granules giving crumbly texture. In rough puff pastry, fats trap air between
layers. Meanwhile, fats enhance the color and flavor of choux pastry.
Flour produces short crumb in shortcrust pastry, while the function of flour in
rough puff pastry is to enhance the elasticity of the product. In choux pastry, the flour
provides the structure of the0 pastry product. In order to achieve the best results, the
correct ratio of flour to fat must be observed in each type of pastry.
Water binds the dry ingredients in making pastries. Lemon juice is being added to
water to strengthen gluten in rough puff pastry for rolling and stretching. Salt enhances
the flavor and strengthens gluten in pastry.
Fillings in pastries may include:

 fresh or crystallized fruit and fruit
 purées
 jellies
 whole or crushed nuts
 pastry cream
 custard
 meat, fish and poultry
 cheese
 vegetables and soy products
Types of filling
 Fruit filling – can be fresh, canned or dried fruits
 Custard filling – made of soft filling that solidifies with egg and starch.
 Cream pie filling – has pastry cream base made of egg, milk, sugar, vanilla and
starch.
 Chiffon pie filling – contains egg whites and/or whipping cream stabilized with
gelatin syrup.
Undesirable characteristics of products may result out of the following reasons:
 Pastry is hard and has tough texture: Over kneading and heavy handling by
hand or machine; Incorrect proportions of ingredients; Too much water;
Incorrect oven temperature - too cool.
 Pastry is blistered: Oven too high temperature; Fats insufficiently mixed into
flour; Uneven addition of water
 Pastry is fragile and crumbly: Too much fat; Not enough water; Over mixing fat
into flour.
 Pastry has shrunk during cooling: Over working pastry.
 Pastry not flaked well: Oven too cool; Steam not made quick enough; Not
enough water.
 Pastry folded and rolled unevenly: Pastry not rested enough in cool
environment; Pastry folded too thinly.
 Shrinkage: Dough not relaxed enough after rolling.
Tools and Equipment Used in Making Pastries
Tools and equipment include:

 mixers and attachments
 cutting implements
 pots, pans, cooking utensils
 scales
 measures
 bowl cutters/scrapers
 ovens, cooking range
 moulds, shapes and cutters
 piping bags and attachments
 rolling pin
 pastry brushes
 sheet pans
 pie dishes
 pastry blender
References:
Connelly, A. (2014). “The science and magic of pastry.” The Guardian. Retrieved from
https://www.theguardian.com/science/2014/feb/20/recipe-fat-flour-water-science-
pastry
National Training Agency Trinidad and Tobago (2013). Packaging of Competency
Standards for Vocational Qualifications THPC1002 TTNVQ Level 1 – Commercial
Food Preparation (Pastry Commis)
http://iml.jou.ufl.edu/projects/fall11/oliveras_c/fillings.html
https://quizlet.com/90467905/pastry-making-methodsfunctions-of-ingredients-in-pastry-
flash-cards/
Direction: In the laboratory session, the teacher will advise the students to prepare
varieties of bakery products to be glazed and decorated. Points will be given to the
students.
Quiz # 2 Direction: Enumerate what is asked in the following. Write the correct answers
on the space provided:
1.8 Tools and equipment used in making pastries
9.11 Primary ingredients in making pastries
12.15 Kinds of pastry products
16.18 Variances in ingredients in making pastries
19-20 Decorations and garnishes used in making pastries
21-22 Fillings in pastries
23-25 Undesirable characteristics of pastry products
CONCEPT NOTES:
Day 6-8 BAKING PASTRY PRODUCTS
1. to discuss the techniques in baking pastry products
2. to describe the desired and undesirable characteristics of pastry products
The following table may serve as a guide in baking different types of pastries:
Type of Basic recipe Ratio of How fat is Desired

pastry fat to incorporated to Texture
flour mixture
Shortcrust 200g plain flour 1:2 Fat rubbed into Light texture
100g fat flour Crisp
(margarine and Short
white fat )
Water
Flaky 200g plain flour 3:4 ¼ fats rubbed into flour, Layers
150g fat then water added Crispy
(margarine and Pastry is rolled and folded
white fat mixed) adding (flaking) a ¼ of
2tsp lemon juice the fat each time
Water
Choux 75g plain flour 1:3 Fat is melted in the water Well risen
25g butter Hollow centre
1tsp sugar Crisp texture
2 eggs on
125ml water outside
Suet 200g SR Flour 1:2 Pre-grated suet is stirred Light, soft

100g suet into the flour Can be baked
Water or
steamed
Product characteristics that must be observed when evaluating pastries include:

 colour
 consistency and texture
 crust stability
 moisture content
 palatability
 appearance/eye appeal
Techniques in baking pastries include:

 chilling ingredients and work surfaces where required
 folding/laminating
 rolling
 cutting and molding
 resting
 lining
 piping
Inferior Quality of Pastries:
 Appearance /Taste
 Color
 Dark crust
 Over baked
 Too much sugar
 Oven head too hot
 Shape
 Sunken
 Dough not rested
 Too low oven heat
 Dough stretched tightly
 Over worked dough
 Texture
 Crumby
 Too much fats
 Used weak flour
 Not enough water
 Improper mixing
 Not flaky
 Over mixed
 Ingredients too warm
 Not enough water
 Fats blended too much
 Flavor
 Bland flavor
 Improper formulation
 Inferior quality ingredients
 Under baked
 Over baked
The following are rules that must be followed in making pastry (except for choux pastry)
1. All ingredients and equipment should be kept as cool as possible (except for
choux). Do not let the fat melt (this will result in a hard pastry dough).
2. Rolling out should be done gently. Choux pastry is not rolled; it is usually spooned or
piped.
3. Rolling should be done in short, even strokes.
4. Add the cold water a little at a time.
5. Handle the mixture as little as possible.
6. Wash hands under cold water to keep them cool.
7. Use finger tips only for rubbing in (the palms are the warmest part of the hand).
Guidelines in mixing pastry ingredients

Cut the fat into small pieces with a knife and mix with the flour. Using your
fingers, rub the fat into the flour until the mixture resembles rough bread crumbs. Now
sprinkle a little water at a time onto the surface and mix with a knife, then your hands,
until a ball of dough forms with the texture of slightly dry playdough. Keep handling to a
minimum as it is not cold hands (or a warm heart) that are key to quality shortcrust
pastry, but minimizing the formation of the stringy, elastic protein gluten. By rubbing fat
into flour before adding any liquid, small cells of flour coated in fat are formed, giving
shortcrust pastry its fragmentary, discontinuous, particulate texture. This layer of fat
makes it difficult for water to hydrate the flour, so structure-giving gluten proteins cannot
form. The more coated the flour cells, therefore, the less well they will bind with their
neighbors and the weaker (shorter) the pastry will be. However, if the flour is too well
coated the pastry will not hold together and will become difficult to work with. This can
happen if you use oil or if the solid fat is too warm.
The type of fat also has a significant impact. Between 15 and 20ºC butter has a
solids content ideal for handling; outside this range it is either too fluid or too hard. This
handling range is particularly important for laminated pastries, such as filo, which
require layers of solid fat. For shortcrust pastry, a lower solid content is useful as it helps
coat the flour. Manufacturers have spent a lot of time and money developing oil-based
"shortenings" that have specific textures over large temperature ranges. These can
produce great-looking pastry but the higher melting temperatures mean that the fat does
not melt in the mouth, resulting in a waxy "mouthfeel." Wrap the dough in greaseproof
paper or cling film to prevent it becoming dry and the fat absorbing any unwanted
flavours from the refrigerator.
Pastry of all kinds needs to be left to rest in a cool place for at least 15 minutes.
This allows the fat to resolidify after handling, making the pastry easier to work with and
ensuring that it will hold its shape during the early stages of cooking. Resting also
allows two other processes to occur: the diffusion of water through the dough and the
relaxation of gluten strands.
When making pastry, flakiness and tenderness are at odds. Tenderness is

favoured by conditions that discourage the development of gluten. Since hydration
encourages gluten formation we add as little water as possible and then let it diffuse
and become well distributed. By contrast, laminated pastries require layers of pastry
with sufficient gluten to hold their shape, so a little more water is often required. The
ultimate form of this glutinous type of pastry is filo, which in its raw form consists of one
thin glutinous layer. Filo pastry contains very little fat itself but relies on fat being added
later in between incredibly fine sheets, allowing them to separate during cooking.
Water content is also affected by the type of fat used. Pure fats such as lard
contain virtually no water, whereas butter is about 15% water, and margarine has an
even higher water content. For this reason many people mix butter and lard to combine
the flavoursome properties of butter and the better texture that lard provides.
Gluten strands will form in the dough while working it; they will stretch and twist,
giving elasticity to the dough, known as "bounce back". The more you work with the
dough, the more gluten will develop, leading to an elastic dough that will shrink in the
oven and lack tenderness. This is why a light touch is so important and why the dough
is left to relax in the refrigerator. Here the strands become more settled in their new
form and so the dough becomes easier to shape, roll and fold, and will not shrink in the
oven. A little lemon juice can also aid gluten relaxation and help stop discolouration of
pastry during handling.
Guidelines in rolling
Sprinkle the work surface lightly with flour and rub the rolling pin with flour. Take
the pastry out of the refrigerator and roll it about 2-3mm thick. Roll using even pressure
and gentle strokes away from you, giving the pastry a quarter turn after each roll.
Occasionally flip it over to ensure that the pastry is not sticking and dust more flour on
the surface as needed.
On paper, the main difference between puff and shortcrust pastry appears to be
the fat content. Shortcrust will generally have a "half-fat-to-flour" ratio (by weight) and
puff pastries roughly equal quantities of flour and fat. However, fat content is only part of
the story. The key difference is in the role of the tourier who rolls the dough out on their
chilled marble slabs or tours. For laminated puff and flaky pastries the tourier will fold
and roll the pastry over and over onto itself. This develops strong two-dimensional
glutinous layers and traps air between them. This air then expands on heating, giving
height to the pastry. However, pastry will stick to pastry unless well lubricated with fat
rolled or marbled between these layers. In true puff, pastry only about an eighth of the
fat is mixed into the dough, the rest is rolled into sheets and interlaced with layers of
dough. The result of this time-consuming process is hundreds of layers of fat and pastry
which grow in the oven, filling with air and steam.
In breads and cakes, the gelatinization of starch helps give shape. In shortcrust
pastry, however, starch is generally less important. In hot water pastry, the larger
amount of water means that a strong gelatinized starch network has already formed
before cooking, giving a very strong pastry to work with. In shortcrust pastry, there is so
little water that the starch can only partially hydrate. However, in absorbing the little
water available it helps dry out the gluten network and so set the structure. Any sugar
you added to the pastry will also help dry your pastry and help develop color and flavor
through caramelization reactions.
As higher temperatures are reached water starts to evaporate, forming steam. In

laminated pastries this will push the fat-lubricated layers apart. This is where butter is a
mixed blessing – it has a higher water content, which generates steam, but does not
separate layers as well as pure fats such as lard. Another problem can occur if you have
damaged the layers, for example by pricking them with a fork before "blind baking" a
pastry case. But this releases hot air and steam and can prevent the separation of the
layers.
Towards the end of cooking, when the surface of the pastry has reached a high
enough temperature, browning reactions will start. Brushing the pastry surface with raw
egg will add to these reactions and also forms a waterproof layer, which is again useful
in blind baking.
References:
Connelly, A. (2014). “The science and magic of pastry.” The Guardian. Retrieved from
https://www.theguardian.com/science/2014/feb/20/recipe-fat-flour-water-science-
pastry
http://iml.jou.ufl.edu/projects/fall11/oliveras_c/fillings.html
https://quizlet.com/90467905/pastry-making-methodsfunctions-of-ingredients-in-pastry-
flash-cards/
Direction: Each group will bring at least 5 different samples of pastry products from
bakeries, known bakeshops and coffee shops. Then, the group members will be tasked
to compare the different samples and take note of the differences in terms of
appearance, shape, texture and flavor and price. The outputs will be presented by each
group under time limit to be given by the teacher.
Type of Pastry Appearance Shape Texture Flavor Price
Quiz # 3
______1. Well risen, hollow center and having crisp texture on the outside are desired
texture characteristics for flaky pastry.
______2. In shortcrust pastry, there is so little water that the starch can only partially
hydrate.
______3. The more you work with the dough, the more gluten will develop, leading to
an elastic dough that will shrink in the oven and lack tenderness.
______4. By rubbing fat into flour before adding any liquid, small cells of flour coated in
fat are formed, giving shortcrust pastry its fragmentary, discontinuous, particulate
texture.
______5. Pastry of all kinds needs to be left to rest in a cool place for at least 15
minutes.
______6. Crust stability is not included in the criteria for evaluation of pastry products.
______7. Water content is not affected by the type of fat used in making pastries.
______8. Choux pastry needs to be rolled thoroughly.
______9. In breads and cakes, the gelatinization of starch helps give shape.
______10. The inferior quality of pastries in terms of shape is caused by the too hot
temperature of the oven.
CONCEPT NOTES:
Day 9 STORING PASTRY PRODUCTS
Learning Objective:
1. to discuss the guidelines in storing pastry products
Storage conditions and methods include:
 consideration of temperature, light and
 air exposure
 use of airtight containers
 use of display cabinets, including
 temperature-controlled cabinets
 refrigeration, chilling and freezing
Guidelines in Storing Pastry Products
Pastries taste best straight from the oven, gradually losing flavor and appeal as
freshness dissipates. Oxygen exposure dries out pastries, making them taste stale.
Without proper packaging, soft pastries become hard and hard pastries become soft.
Depending on the type of packaging and storage method, you can keep pastries fresh
for up to three months.
Room-Temperature Storage
Fresh pastries must cool to room temperature before you wrap them, or the residual
heat will create condensation making them soggy. Place fresh pastries inside a paper
bag to help retain the quality of the crust. Keep the pastries at room temperature to
prevent condensation so that they don't soften. Seal the paper bag inside a plastic
storage bag for extended storage of up to about five days. Squeeze out any excess air
inside the plastic bag to extend freshness.
Freezer Storage
The freezer is the best place to store pastries to retain freshness beyond about five
days. Use only freezer storage bags designed for optimum moisture-vapor resistance.
Freeze the pastries for up to two to three months; thaw them in the packaging before
reheating.
Serving the Pastries

Regardless of how you store pastries, pop them in the microwave or oven to help
restore freshness. Heat pastries at approximately 350 F for 10 minutes in a
conventional or toaster oven, or warm them in a microwave on the low setting for 30 to
60 seconds.
References:

https://www.leaf.tv/articles/how-to-keep-pastries-fresh/

Direction: The students will form groups. Each group will research for a recipe of a
specific type of pastry product then have this approved by the teacher. In the laboratory
session, the group members will perform the procedures stated in the recipe following
the demonstration of the teacher. Each group will be given prescribed time period to
complete the recipe and present the finished product for evaluation based on set
criteria.

Practical Test
Direction: The students will be given assigned groupings. Each group will be given
prescribed time period to complete the recipe to be given and present the finished
product for evaluation based on set criteria.
DAY 10 2ND PERIODICAL EXAM
THIRD QUARTER: (No. of hours required) 20 hrs.
CONTENT:
1. Culinary terms related to sponge and cakes

2. How to measure ingredients
3. Correct proportion control, yields, weights and sizes for profitability
4. Main ingredients used for variety of sponge and cakes
5. Specific temperature used for different types of sponge and cakes
6. Pre-heating the oven
7. Classification of the different types of sponge and cakes
8. Mixing methods used for variety of sponge and cakes
9. Required equipment and materials for sponge and cakes
10. Recipe specifications, techniques and conditions and desired product characteristics
11. Cooling temperature of sponge and cakes
12. Identification of fillings appropriate in a specific cakes
13. Identification of the required consistency and appropriate flavor of fillings
14. Filling and assembling cakes according to the standard recipe specifications
15. Classification of coatings and sidings based on the required recipe specifications
and product characteristics
16. Identification of specific decorations appropriate for sponge and cakes
17. Identification of standard recipes of icings and decorations for sponge and cakes
18. Identification and application of steps and procedure in icing a cake.
19. Types of icing/frosting and their uses
20. Presenting and plating sponge and cakes
21. Selection and usage of equipment in accordance with service requirements
22. Identification of the product freshness, appearance, characteristics of prepared
cakes
23. Cutting portion-controlled to minimize the wastage of cake
24. Standard size and weight per serving
25. Standards and procedures of storing cake products
26. Factors to consider in storing cakes
27. Storage methods for cakes
28. Storage temperature for cakes
CONTENT STANDARD:
The learner demonstrates understanding of the core concept and underlying theories in
preparing and presenting gateaux, tortes and cake.
The learner demonstrates competencies in preparing and presenting gateaux, tortes
and cakes.
LO 1. Prepare sponge and cakes

1.1 Select, measure and weigh ingredients according to recipe requirements,
enterprise practices and customer practices
1.2 Select required oven temperature to bake goods in accordance with desired
characteristics, standard recipe specifications and enterprise practices
1.3 Prepare sponges and cakes according to recipe specifications, techniques
and conditions and desired product characteristics
1.4 Use appropriate equipment according to required pastry and bakery products
and standard operating procedures
1.5 Cool sponges and cakes according to established standards and procedures
LO 2. Prepare and use fillings

2.1 Prepare and select fillings in accordance with required consistency and
appropriate flavors
2.2 Fill and assemble slice or layer sponges and cakes according to standard
recipe specifications, enterprise practice and customer preferences
2.3 Select coatings and sidings according to the product characteristics and
required recipe specification.
LO 3. Decorate cakes
3.1 Decorate sponges and cakes suited to the product and occasion and in
accordance with standard recipes and enterprise practices
3.2 Use suitable icings and decorations according to standard recipes and/or
enterprise standards and customer preferences
LO 4. Present cakes
4.1. Present cakes in accordance with customer’s expectations and established
standards and procedures
4.2. Select and use equipment in accordance with service requirements
4.3. Maintain product freshness, appearances and eating qualities in accordance
with the established standards and procedures
4.4. Marked cakes or cut portion- controlled to minimize wastage and in
accordance with enterprise specifications and customer preferences
LO 5. Store cakes
5.1. Store cakes in accordance with establishment’s standards and procedures
5.2. Identify storage methods in accordance with product specifications and
established standards and procedures
CONCEPT NOTES:
Day 1- 3 CAKES
1. to describe the nature of cakes and identify its types
2. to enumerate the ingredients being used to bake cakes as well as describe the
function of each ingredient
3. to discuss the different mixing methods used in preparing cakes
Cake
“Gateau” (ga-toe) in French word means cake; in German language it is called
“torte”. This baked product is the richest and the sweetest of all. Favorite dessert of
many people, be it men and women; young and old and most especially the children.
Cake is always present in all special occasions. In its oldest forms, cakes were
modifications of breads but now cover a wide range of preparations that can be simple
or elaborate and share features with other desserts such as pastries, meringues,
custards and pies.
Typical cake ingredients are flour, sugar, eggs, butter or oil, a liquid, and
leavening agents, such as baking soda and/or baking powder. Common additional
ingredients and flavourings include dried, candied or fresh fruit, nuts, cocoa, and
extracts such as vanilla, with numerous substitutions for the primary ingredients. Cakes
can also be filled with fruit preserves or dessert sauces (like pastry cream), iced with
buttercream or other icings, and decorated with marzipan, piped borders, or candied
fruit.
Cake is often served as a celebratory dish on ceremonial occasions, for example

weddings, anniversaries, and birthdays. There are countless cake recipes; some are
bread-like, some rich and elaborate, and many are centuries old. Cake making is no
longer a complicated procedure; while at one time considerable labor went into cake
making (particularly the whisking of egg foams), baking equipment and directions have
been simplified so that even the most amateur cook may bake a cake.
Cakes are frequently described according to their physical form. Cakes may be
small and intended for individual consumption. Larger cakes may be made with the
intention of being sliced and served as part of a meal or social function. Common
shapes include:
 Bundt cakes
 Cake balls
 Conical
 Cupcakes and madeleines, which are both sized for a single person
 Layer cakes, frequently baked in a spring form pan and decorated
 Sheet cakes, simple, flat, rectangular cakes baked in sheet pans
 Swiss rolls
Types of Cake Formula:
1. Batter type (shortened cakes) – they contain high fat ingredients. These type of
cakes are heavy and has velvety texture. Examples are butter cake and pound cake.
2. Foam type (unshortened cakes) – they contain high fat or little fat. They are
leavened by air, which is into beaten eggs, and by steam that forms during baking.
These types of cakes are light and fluffy. Examples are angel food cake and sponge
cake (genoise).
3. Chiffon type (modified sponge cake) – they contain vegetable oil blended into the
egg yolk batter then fold into beaten egg whites. It is a cross between shortened and
unshortened cakes.
Cake Ingredients:
1. Flour – forms structure to the cake.

2. Sugar – gives sweetness to the cake.
3. Eggs – improves flavor and color and its leavens the cakes.
4. Liquid – adds moisture and help ingredients blend together.
5. Salt – enhance flavor.
6. Fat – tenderizes the gluten.
7. Leavening Agent – raises the cake to become porous and light.
8. Cream of Tartar – whitens the egg whites and act as stabilizing agent.
9. Flavorings – camouflage unpleasant aroma of eggs.
10. Nuts and seeds – provide crunchy texture to the cakes.
Mixing Methods:
1. Blending (Flour – Batter – Method) – the flour and fats are mixed well. In another
bowl, beat the sugar and egg until thick and light. Stir in flour – fat mixture to the sugar –
egg mixture and gradually pour out liquid ingredients, then mix until smooth.
2. Creaming (Conventional Method) – cream fat and sugar until light sifted dry and
liquid ingredients alternately to cream mixture.
3. Single stage (One – Bowl Method) – the quick mix method by mounding all dry
ingredients in a mixing bowl, makes a well and pours over the liquid ingredients and mix
for a predetermined time.
4. Two Stage Method – first, mix all sifted dry ingredients and part of a liquid. Second,
combine the remaining liquid and slightly beaten eggs and then add to the first mixture
into three parts.
References:
Cake flour properties and substitutions. Gourmetsleuth.com. Retrieved December 23,

2011.
Castella, Krystina (2010). A World of Cake: 150 Recipes for Sweet Traditions From
Cultures Around the World.

Direction: The students will form groups. Each group will study the recipe given then
perform the procedures stated following the demonstration of the teacher. Each group
will be given prescribed time period to complete the recipe and present the finished
Recipe 1.VANILLA CAKE
Ingredients:
¾ cup unsalted butter, at room temperature
1⅓ cups sugar
3 large eggs, at room temperature
2 teaspoons vanilla extract
2½ cups cake & pastry flour
1½ teaspoons baking powder
½ teaspoon baking soda
¼ teaspoon salt
1 cup buttermilk, at room temperature
Procedures:
1. For the cake preheat the oven to 350 °F. Grease two 8-inch round cake pans.
Line the bottom of each pan with parchment paper and then flour the sides of the
pans, tapping out any excess.
2. Using electric beaters or a stand mixer fitted with the paddle attachment, beat the
butter and sugar until fluffy, then add the eggs one at a time, beating well after
each addition. Stir in the vanilla.
3. In a separate bowl, sift the flour, baking powder, baking soda and salt. Add this
alternately with the buttermilk, starting and ending with the flour and mixing well
after each addition. Divide the batter evenly between the 2 pans.
4. Bake the cakes for 25 to 35 minutes, or until a tester inserted in the centre of the
cake comes out clean. Cool the cakes for 20 minutes in their pans, then carefully
turn out to cool completely on a rack.
Recipe 2. BRAZO DE MERCEDES

Filling:
 10 egg yolks
 1 tsp vanilla extract
 1 can (14 oz) condensed milk
 confectioners/powdered sugar
Meringue:
 10 egg whites
 1/2 tsp cream of tartar
 3/4 cup sugar
Procedures:
Prepare the Meringue:
 Beat the egg whites using an electric mixer.
 Add cream of tartar until soft peaks form.
 Gradually add the sugar. Continue mixing until texture is semi-firm.
 Line a large cookie sheet with parchment paper greased with butter and spread
the meringue evenly on top.
 Once spread evenly, comb the top of the meringue (I used fork).
 Bake at 350 deg F. for 20 minutes or until top of meringue turns light to medium
brown.
 Remove from oven. Set Aside.
Prepare the Filling (while the meringue is still in the oven):

 In a sauce pan, combine condensed milk, egg yolks and vanilla.
 Simmer over low heat while stirring constantly until mixture becomes thick.
 Remove from heat. Set aside.
How to Present Brazo de Mercedes:

 Sprinkle the confectioners sugar on top of the baked meringue then place wax
paper on the top part of the meringue followed by a similar sized baking pan or
tray. The meringue should now be in the middle of two baking trays.
 Flip the meringue then spread the filling evenly on top of meringue and roll into a
log.

Practical Test
prescribed time period to complete the recipe to be given and present the finished
CONCEPT NOTES:
Day 4 - 6 ICINGS AND FROSTINGS
1. to define icing and frosting
2. to identify the functions, classifications and kinds of icing
3. to discuss the different types of icing used in cakes
Icing
Icing is a sweet coating that covers cakes and other baked products. Frosting is a
term used when icing is applied lavishly on cakes. This is usually made up of sugar, fat,
liquid, egg white, salt, color, and other ingredients.
Main Function of Icing

1. enhance flavor
2. gives aesthetic appeal
3. prolong life span
Classification of Icing
1. Cooked Icing – icing prepared using heat
2. Uncooked Icing – icing that is prepared without the heat.
Kinds of Icing
1. Heavy – ideal for hard cakes
2. Light – good for foam-type cakes
Note: The general rule of thumb in icing: “ Heavy is to heavy, light is to light.”
Types of Icing:
 Rolled Fondant – Sugar paste made of powdered sugar, kneads and rolled out, and
then covers the entire cake. It produces a hard and perfect finish.
 Pastillage (gum paste) excellent for molding because it contain more gum and
becomes hard when dried.
 Marzipan (almond paste) excellent for undercoating of rolled fondant icing which
made from ground almond and powder sugar.
 Poured Fondant – Mixture of sugar, water and cream of tartar, then cook together
until smooth and pour on top of the cake.
 Chocolate Ganache – Blend of heavy cream and melted semi – sweet chocolate,
sometimes with corn syrup. White chocolate ganache
 Butter cream – Smooth mixture of fat and sugar. It may also contain eggs to
increase lightness. It is equally good for filling.
 Boiled icing – Merinque or foam – type of icing which made egg whites and
caramelized sugar.
 Marshmallow icing – a variation foam – type by adding gelatin syrup as stabilizing
agent and should be applied immediately.
 Royal Icing – Decorators icing that made of egg whites and powder sugar, which
make it hard and brittle when dry. Good for piping, border and sugar flower.
 Glace Icing – Glossy coating on top of the cake to prevent drying and enhance its
flavor.
 Chocolate Fudge – Cooked icing which are rich and heavy. It is made of fat, sugar,
cocoa, starch, milk and flavoring. There are variety of fudge icing it can be caramel,
vanilla or white chocolate.
 Whipped Cream – Chilled heavy cream sweetened with powdered sugar and
stabilizes with gelatin syrup to achieve over run easier use in iced bath method.
References:
Villaverde-Gabriel, El. (2012). Passion to Bake. Baking Guide for Beginners. Books
Atbp. Publishing Corp. Mandaluyong City.
Direction: The students will form groups. Each group will study the recipes to be given
then perform the procedures stated following the demonstration of the laboratory
instructor. Each group will be given prescribed time period to complete the recipe and
present the finished product for evaluation based on set criteria.
Recipe 1.CHOCOLATE BUTTERCREAM FROSTING
Ingredients:
1 (1-pound) package confectioners' sugar (approximately 3-3/4 cups)

1/2 cup (1 stick) butter, softened
4 tablespoons milk
1 teaspoon vanilla extract
2 squares (2 ounces) unsweetened chocolate, melted and cooled
Procedures:
1. In a large bowl, blend the confectioners' sugar, butter, milk, and vanilla with an
electric beater at low speed until well combined.
2. Beat at medium speed for 1 to 2 minutes, until creamy. Add the cooled chocolate,
and beat until well combined. Add more milk, if necessary, until the frosting
reaches spreading consistency.
Recipe 2.BUTTERCREAM FROSTING
Ingredients:
1/2 cup (1 stick) butter, softened

4 cups confectioners' sugar
1 teaspoon vanilla extract
1/4 cup milk
1/4 teaspoon salt
Procedure:
In a medium-sized bowl, with an electric beater on medium speed, mix the butter
until creamy. Add the remaining ingredients and blend until smooth. Use at room
temperature. If not using immediately, cover and chill until ready to use.
Recipe 3. MOCHA FROSTING
Ingredients:
1/2 cup heavy cream

1 teaspoon instant coffee granules
1 cup (6 ounces) semisweet chocolate chips
1/2 cup confectioner's sugar
Procedure:
In a small heavy saucepan, combine cream and coffee over medium heat and
stir until coffee dissolves. Add chocolate chips and stir until melted and smooth.
Remove from heat and stir in confectioners' sugar. Chill until frosting reaches spreading
consistency.
Practical Test:
prescribed time period to complete the given recipe and present the finished product
for evaluation based on set criteria.
CONCEPT NOTES:
Day 7-8 DECORATING CAKES
1. to discuss the techniques in baking pastry products
2. to describe the desired characteristics of pastry products
A finished cake is often enhanced by covering it with icing, or frosting, and

toppings such as sprinkles, which are also known as "jimmies" in certain parts of the
United States and "hundreds and thousands" in the United Kingdom. Frosting is usually
made from powdered (icing) sugar, sometimes a fat of some sort, milk or cream, and
often flavorings such as vanilla extract or cocoa powder. Some decorators use a rolled
fondant icing. Commercial bakeries tend to use lard for the fat, and often whip the lard
to introduce air bubbles. This makes the icing light and spreadable. Home bakers either
use lard, butter, margarine, or some combination thereof. Sprinkles are small firm
pieces of sugar and oils that are colored with food coloring. In the late 20th century, new
cake decorating products became available to the public. These include several
specialized sprinkles and even methods to print pictures and transfer the image onto a
cake.
Special tools are needed for more complex cake decorating, such as piping bags
and various piping tips, syringes and embossing mats. To use a piping bag or syringe, a
piping tip is attached to the bag or syringe using a coupler. The bag or syringe is
partially filled with icing which is sometimes colored. Using different piping tips and
various techniques, a cake decorator can make many different designs. Basic
decorating tips include open star, closed star, basket weave, round, drop flower, leaf,
multi, petal, and specialty tips. An embossing mat is used to create embossed effects. A
cake turntable that cakes are spun upon may be used in cake decoration.
Royal icing, marzipan (or a less sweet version, known as almond paste), fondant
icing (also known as sugarpaste), and buttercream are used as covering icings and to
create decorations. Floral sugarcraft or wired sugar flowers are an important part of
cake decoration. Cakes for special occasions, such as wedding cakes, are traditionally
rich fruit cakes or occasionally Madeira cakes, that are covered with marzipan and iced
using royal icing or sugar-paste. They are finished with piped borders (made with royal
icing) and adorned with a piped message, wired sugar flowers, hand-formed fondant
flowers, marzipan fruit, piped flowers, or crystallized fruits or flowers such as grapes or
violets.
References:
Castella, Krystina (2010). A World of Cake: 150 Recipes for Sweet Traditions From
Cultures Around the World.
Day 10 FOURTH QUARTERLY EXAM
FOURTH QUARTER: (No. of hours required) 20 hrs.
CONTENT:
LESSON 1: PREPARE AND DISPLAY PETITS FOURS
1. Characteristics of classical and contemporary petits fours

2. Underlying principles in preparing petit fours
3. Types and kinds of sponge and bases
4. Different kinds of fillings
5. Procedure in making fondant icing
6. Decorations and design
7. Kinds of small choux paste
8. Types of sweet paste and fillings
9. Different garnishes, glazes and finishes
10. Standards and operating procedures in preparing fresh petits four
11. Flavor and shape specifications and enterprise standards of quality marzipan
12. Standards and operating procedures in coating marzipan fruits
13. Specifications of fresh fruits needed to caramelized
14. Specifications of dried fruits needed.
15. Kinds of sugar to caramelized
16. Kinds and uses of receptacles for petits fours
17. Tips on how to display petit fours
18. Standards and procedures in displaying petits fours
19. Tips on storing petits fours
20. Temperature requirements in storing petits fours
21. Standards and procedures in storing and packaging petits fours
CONTENT STANDARD:
preparing and displaying petits fours.
The learner demonstrates competencies in preparing and displaying petits fours.
LO 1. Prepare iced petits fours

1.1 Prepare, cut and assemble sponges and bases according to standard
recipes and enterprise requirements and practices
1.2 Prepare fillings with the required flavors and consistency
1.3 Prepare fondant icing following required temperature and standard procedure
1.4 Design and use decorations in accordance with establishment standards and
procedures
LO 2. Prepare fresh petits fours

2.1 Bake and decorate a selection of small choux paste shapes in accordance
with established standards and procedures
2.2 Prepare and blend baked sweet paste in accordance with establishment
2.3 Prepare and use fillings the required flavors and correct consistency
2.4 Use garnishes, glazes and finished in accordance with established standards
and procedure
LO 3. Prepare marzipan petits fours

3.1 Flavor and shape Quality marzipan to produce mini-sized fruits in accordance
with enterprise and client requirements
3.2 Coat Marzipan fruits to preserve desired eating characteristics and softened
with egg whites, piped into shapes and sealed/browned with applied heat,
according to enterprise practice
LO 4. Prepare caramelized petits fours

4.1. Select and coat fresh fruits/fruit segments with pale amber-colored caramel
or glazed or any coating specified by the enterprise
4.2. Fill sandwich dried fruits or nuts with flavored marzipan and coated with pale
amber-colored caramel according to specifications and enterprise standards
LO 5. Display petits fours

5.1. Select and prepare appropriate receptacles for petits fours
5.2. Display petits fours creatively to enhance customer appeal
LO 6. Store petits fours

6.1 Store petits fours in proper temperatures and conditions to maintain
maximum eating qualities, appearance and freshness
6.2 Package petits fours in accordance with established standards and
procedures
CONCEPT NOTES:
Day 1 NATURE OF PETITS FOURS
1. to describe the nature of petits fours
2. to identify and discuss the different categories of petits fours
Petit four
A petit four is a small bite-sized confectionery or savoury appetizer. The name is

French, petit four, meaning "small oven." The name of these small treats refers to the
tradition of baking small pastries in a slow oven after large pastries have been removed
and oven temperature is reduced. In a French patisserie, assorted small desserts are
usually called mignardises, while hard, buttery biscuits are called petit fours. The term
petits fours is traditionally used to describe the miniature cookies and tartlets that may
accompany an afternoon coffee or tea or that are served after a meal. Petit four can
also be described as a miniature cake, which can be made in a rich variation of flavors
and creative decorations. Petit fours are considered very simple to make desserts and
are regarded elegant little delicacies perfect to be served in buffets and parties.
Petits fours were traditionally made in a smaller oven next to the main oven. Petit
four recipes were inspired by a fancy cookie “careme” during the 18th century, and the
name petit four was later introduced, inspired by the small brick ovens, in which these
cakes used were baked at a very low temperature. In the 18th century, some bakers
made them during the cooling process of coal-fired brick ovens to take advantage of
their stored heat, thus exploiting coal's high burning temperature and economizing on its
high expense relative to wood. In 19th century France, gas ovens did not exist. People
largely used the breadmakers' ovens which only had two settings, a very strong and
high heat setting used for roasting meats and vegetables, or the petit four setting. This
setting was of a lower temperature allowing the correct heat to cook pastries.
Petits fours have numerous characteristics, including light, delicate, crisp, and
refreshing. The common defining characteristic of petits fours is that they can be eaten
in one or two bites. These are often based on larger versions of traditional pastries and
are made up from all the different types of bases-dough, batters, creams, fillings, and
icings-that are found in the pastry shop. Petits fours are largely a concept of size and
delicacy and can be adapted from many traditional larger items. Some adjustments may
need to occur in the handling of the dough, the baking process, and the assembly.
There are two styles of sweet petits fours, traditional and contemporary.
Traditional petits fours include petits fours sec, petits fours glaces, petits fours frais, and
petits fours deguises. Contemporary petits fours include petits fours prestige, as well as
the list of the traditional petits fours.
Categories of Petits Fours
Petit fours recipes can be broadly classified into two categories – Petit fours
glacés (iced version) and petit fours secs (dry version). The dry version of these
delicious desserts includes baked meringues, puff pastries, dainty biscuits and
macaroons. The glacés variety on the other hand, includes decorated petit four pastries
that are usually iced, such as, tiny fondant cakes, glace iced pastries, tartlets and small
éclairs. In a typically French patisserie, petit four is the name mostly used for referring to
buttery, hard biscuits while the assorted small pastries are called mignardises. Petits
fours salés are yet another variety of these small delicacies which are savory or salty in
taste. However, these bite sized savories are usually relished as appetizers instead of
desserts like the rest of the petit fours recipes and are best enjoyed in buffets and
cocktail parties.
Petit fours are divided into five broad categories based on preparation method,
texture or principal ingredient:
 Dry such as fragile, crunchy dainty cookies
 Fresh such as tartlets filled with creams and fresh fruit
 Iced such as delicate layer cakes cut into small squares
 Almond such as French-style macaroons
 Glazed Fruit
Petits four sec are just small pastry items that have come from the oven. Modern
interpretation could include deep fried items also as long as they are small and are not
iced after cooking. Petits fours sec have a signature dry, crisp texture from being baked
at a lower temperature for longer periods of time. The simple nature of this category
makes attention to detail a crucial consideration to ensure the quality and presentation.
Common dough used for petits fours sec include shortbread, sable breton, and puff
pastry to make items like duchesses, sable beurre, Spritz, speculos, palmiers,
allumettes glacees, tuiles, and langue du chats.
A popular petit four sec is the Parisian macaron, a delicate cookie made with
sugar, egg whites, and ground almonds. The Parisian variety of macaron is becoming
increasingly popular and is defined by two cookies, sandwiched together with a flavored
filling. Macarons should be shiny and smooth on the outside with color representative of
the filling inside. The inside of the cookie should be soft and moist, never crunchy or
tough. It is common for these cookies to go through a "curing" stage in the refrigerator
to soften the cookie and infuse the flavor of the filling throughout the treat. At 70 percent
relative humidity, macarons can remain in the refrigerator uncovered for up to 3 days. If
the humidity is too high, the cookie can soften too much and take on a very soft texture.
Macarons are most commonly flavored with buttercream or ganache, which may be
flavored as vanilla, pistachio, chocolate, praline, lemon, and raspberry, among others.
Petits fours glaces are small, bite-sized cakes with a thin coating of glaze,
typically fondant, which is applied at the end of the production process. Assembled in
large sheets and then cut after setting up, petits fours glaces contain thin layers of cake
alternating with jam and/or butter-cream. The top of the cake is adorned with a thin layer
of marzipan to add flavor, as well as a smooth surface for the glaze to settle on.
Marzipan is made from almond paste, with the addition of sugar, a cooked sugar syrup,
and sometimes glucose and/or egg white. After the cake is cut, it can be enrobed in
fondant, or sometimes chocolate. Petits fours glaces are typically finished with intricate,
stylized piping. This type of petit four is not as common as it once was as petits fours
frais and petits fours prestige have become more popular.
Petits fours frais are characterized by items that are served the day they are
made because their composition leads to deterioration of quality the longer they sit. This
group includes cream-filled items, such as eclairs, tartlets (fruit, cremeux, ganache), and
some petits fours deguises. Parisian macarons may be classified as petits fours frais
when they are filled with fresh fruit and a mousse or similar light-textured cream. Petits
fours frais may also include "spongy" petits fours such as almond cakes, madeleines,
and financiers.
Petits fours deguises are made from fresh, dried, or candied fruits that are coated
in cooked sugar, fondant, chocolate, or any combination of the three. Fruits commonly
dipped in sugar include gooseberries, kumquats, cherries, grapes, and candied fruits
such as pineapple or mango. The fruit is simply dipped into the cooked sugar solution
and then transferred to a silicone mat or lightly oiled granite. Some fruit may benefit
from drying out slightly before dipping. Any fruit dipped in sugar should be used in a
timely fashion or should be stored with humectants, to avoid the softening of the sugar.
A standard syrup for dipping includes: 100 percent sugar, 35 percent water, 35
percent glucose and 5 drops of tartaric acid solution per 1 kg sugar. This syrup should
be prepared as other supersaturated syrups by bringing the water and sugar to a boil,
brushing down the sides of the pot with cold water and then adding the glucose. The
syrup needs to be cooked to 320[degrees]F (160[degrees]C). The sugar should then be
removed from the heat, and the cooking should be stopped in cold water. After the
bubbles have subsided, the fruit can be dipped in the sugar. The sugar syrup may be
colored to enhance the presentation of the petits fours.
Traditional fruit petits fours deguises are usually first coated in marzipan and then
dipped in sugar. Decorator's marzipan (20 percent fruit content) is commonly used as a
filling to replace the pit in pitted fruits, and as a thin outside layer used to cover some
dried fruit before dipping in sugar. Whenever marzipan is used to cover fruit to be
dipped, it should be allowed to dry for a couple of days before dipping in sugar. After the
marzipan is dry, it may be dipped in the sugar syrup. If fruit is coated with fondant, the
fondant should be dry and slightly hard before it is dipped into an additional ingredient
like chocolate.
Products that are dipped in fondant should be candied or of relatively low

moisture to ensure the fondant sets. To partially enrobe petits fours deguises which
have been dipped in fondant with chocolate, the fondant must set first. Common fruits
using this technique include strawberries, candied orange slices, and candied citrus
peels.
Two factors should be considered when whole or sliced fruits are dipped in
cooked sugar. First, fruit should be properly cleaned and thoroughly dried before dipping
to avoid sugar crystallization, as well as problems where the water dissolves the
fondant, seizes the chocolate, or deteriorates the fruit pieces. Second, fruits with a
higher moister level on the surface should be coated with marzipan to keep the sugar
from crystallizing due to the presence of natural liquids or moisture. In addition, syrup
for dipped fruit can range from hard crack to caramel, depending on the flavor and
desired color.
Petits fours prestige, which are composed of more advanced preparations, mirror
current trends in pastry. Petits fours prestige may be smaller versions of contemporary
entremets or other desserts. Components used for petits fours prestige may include
cake bases such as biscuit or Dacquoise, creams such as creme mousseline or
cremeux, egg foams like Italian meringue, and fresh fruit. Additionally, many of the
finishing techniques used for advanced cake production may be used for petits fours
prestige such as glazing and chocolate spraying. Often these small pastries will even
include small decorative chocolate or sugar elements. The production of these items is
labor intensive; however, with the use of specialty molds and working out of the freezer,
petits fours prestige can look consistent and sharp and can be produced efficiently.
Fresh petits fours include bases prepared from choux or sweet paste with an
appropriate filling, topping and decoration.
Petits fours glacés may include sponge bases assembled with appropriately flavoured
fillings cut into a variety of shapes, iced and decorated.
Marzipan-based petits fours may be modeled by hand or shaped with the aid of moulds
and may be appropriately flavored and colored and sealed with cocoa butter or food
lacquer.
Caramelized petits fours include fresh or dried fruits and nuts, filled or unfilled, coated
with a pale amber-coloured caramel.
Reference:
https://www.myskills.gov.au/courses/unit?Code=SITHPAT007A
Quiz # 1
Direction: Enumerate the following.
1-3 Characteristics of petit fours
4-4 Styles of petit fours
6-10 Types of petit fours
CONCEPT NOTES:
Day 2 - 3 PREPARING PETITS FOURS
Learning Objective:
1. to discuss the guidelines and procedures in preparing petits fours
The traditional petit fours recipes require ingredients which include milk, eggs,
sugar, flour, baking powder and butter. This batter created is spread on the jelly roll pan
and baked until completely done. Once the petit four is completely baked, it is cut into
rectangles, triangles or squares. The pound cake petit fours recipes are also quite
popular, where a pound cake is laid on its side and cut lengthwise into four strips, which
could be in the shape of rectangles, squares or triangles. Now, a petit four frosting is
prepared with sugar, cream of tartar, water, food essence and food coloring. The
frosting is made by boiling all the ingredients together to a syrupy consistency in a
saucepan, which is cooled and to it, confectioner’s sugar is added slowly while sifting
over it and continuous stirring of the mixture. When the icing becomes enough thick to
coat a spoon, food coloring and essence is added as desired. After that, this frosting is
poured over the petit four slices, allowing the icing to drip down the sides of these
cakes.
One of the most popular of these cakes is the one that is made with frosting with
ganache or rolled fondant. These delicious desserts can be decorated with coffee
beans, sugared flowers, dragees (a bite-sized form of confectionery with a hard outer
shell; a sugarcoated nut or candy), candied fruits or nuts. White or dark chocolate
drizzled petit four desserts are quite common. Often these cakes come with a filling,
which is created by slicing the cakes into halves and layering their bottom half with a
teaspoon of jelly, lemon curd or jam, after which, the tops are placed back on these
halves and the petit four cakes are frosted.
Petit Four Components
Petit four bases:

 Sponge
 Shortbread
 Meringue
 Marzipan
 Japonaise
 Chocolate
 Choux pastry
Cut and Assemble

 Any shape
 Assemble layers before cutting
 Press firmly
 If using layers of sheets then assemble then cut to shape.
Fillings:
 Simple filling:
 Jam - thinly applied just enough to bind
 Complex fillings:
 Flavoured ganache
 Butter creams - colored and flavored
 Fillings need to be simple.
 Apply jam thinly; if applied too thickly will make it soggy
 Use only enough to bind sheets together.
 Remember: petit fours are small; layers add up quickly.
Marzipan
 Marzipan is a mixture of ground almonds and sugar; 1 part almonds and up to 2
parts sugar. It is a simple product; its flavor can be flavored and it can be colored as
desired for visual effect. Some mixtures are cooked; some of the sugar is cooked
then added to mixture of almonds and sugar. However, marzipan can also be
considered a premium product. Hence, it is important to keep flavors and colors
subtle. Flavour should be subtle so as not to take the flavor of almonds away from
marzipan. Marzipan is high in sugar and can be rich to eat. Thus, smaller portion is
recommended. It can be used in cakes to add variety and texture modification to
product.
Guidelines in shaping marzipan:

 Can be rolled and cut
 Can be shaped
 Sizes need to be consistent
 Small portions
 Any shape can be achieved
 Novelty animal shapes can be made
 Fruit shapes are popular
Petit four sec
Selections of petit four sec:

 Shortbread
 Puff Pastry
 Meringue products
 Japonaise
 Honey doughs
Prepare and flavour filling to required consistency

Ganache
 Flavoured and softened
Jams
 Small amounts, adds flavour; good binding
Buttercreams
 Can be flavoured, coloured; adds mouth feel moisture
Curds
 Lemon curd; lemon juice butter eggs: expensive but intense flavour
Marzipan
 Can be flavoured, softened and coloured
Dried fruits
 Bound up in jams or curds; adds richness and variety
• Filling will vary

• Petit fours are just examples of larger cakes and pastries
• Filling are made for lager cakes can be used in petit fours.
Mixing Methods
 Emulsion or creaming method

Procedures:
1. Sift four and make a well.
2. Soften the fat and put it in middle of well.
3. Add sugar.
4. Combine sugar properly with the fat.
5. Add eggs to the fat and sugar.
6. Using the fingertips, pinch and work the sugar, butter and egg together until
well blended.
7. Using two hands, gradually work in all the flour to bind the mixture together.
8. Smear until smooth, to ensure all ingredients are thoroughly mixed and wrap
the dough.
 Sablage method
Procedures:
1. Sift flour.
2. Cut fat into chunks.
3. Rub fat into flour until a sand-like texture is achieved.
4. Make a well.
5. Mix salt and sugar into water add to the well.
6. Add as much water as necessary.
7. Smear to ensure ingredients are thoroughly mixed.
8. Cover the dough.
Reference:
https://onlinepastrytrainingschool.com/index.php/en/mixing-methods
CONCEPT NOTES:
Day 4-5 PRESENTING PETITS FOURS
1. to discuss the guidelines and procedures in presenting petits fours
2. to tackle the procedures in making decorations for petits fours
Guidelines in Presenting Petits Fours
Traditionally, petit four recipes are created and served during occasions. The
petit four cakes come in infinite variety of flavors, decorations and shapes, which makes
them a perfect entrée for tea parties, elegant luncheons and bridal showers. These
delicacies are best enjoyed at the end of a several course meal or during a buffet meal,
accompanied by a dessert cocktail or any such beverage which includes tea, coffee,
dessert wine or liqueur. Some of the petit four varieties are also served with afternoon
tea. Again, there are certain kinds of petit fours, which are best tasted in
accompaniment of a frozen sweet dessert like ice cream or sorbet.
Petit fours can be described as any type of pastry small enough to be consumed
in one to two mouthfuls. Attention to detail is paramount. Uniformity in size, shape and
consistency of finishing details count a great deal for the eye appeal of petits fours. The
presentation and overall quality of petits fours plays an important role in the perception
of these sweets. Because these creations are small and designed for a discriminating
palate, care should be taken in their preparation to ensure they are as perfect as can
be. Petits fours are sometimes described as mignardise, essentially small, delicate
bites, and friandise, which refers to a treat often enjoyed with coffee or tea or after a
dessert course. Usually found in fine dining settings such as restaurants and hotels,
they are the pastry kitchen's version of the savory amuses bouche, or taste teasers.
Decorative touches on petits fours vary. Petits fours can be left without
decorations and served or even sprinkled with a light dusting of cocoa powder or
powdered sugar. Petits four glaces typically have some type of decoration on top of
each miniature cake, with the most common types being miniature flowers, scroll work
or chocolate swirls. Decorations do not have to be elaborate. Something as simple as a
strawberry, orange peel or candied nut on top of a petit four will do the job.
The general guidelines to be observed when presenting petits fours include:

 No more than one or two small bites
 Represent a variety of textures and flavors
 Be visually attractive
 Complement whatever foods precede or accompany them without duplicating
their flavors
 As petit fours need to be consistent in size; design needs to be consistent
 Keep it simple.
 Display of petit four can either be on large platters of with selection of three to
four per serve on single plate
 Classical display would have been all in a line either running at an angle away
from edge to draw attention to central showpiece
 Modern display tend to be straight lines across platter all same or in repeating
pattern.
 Individual petits fours are usually placed in fluted paper cases, allowing for ease
of pickup and neat serving trays.
 When placing petits fours on a platter, parallel rows of the same item allow for
ease of selection and replenishment. Footed and tiered trays offer visual
excitement in a limited amount of space.
Guidelines in glazing
 Glazing compound needs to be correct temperature
 Product needs to be dry
 No crumbs on surface to be coated.
 After glaze is applied the decoration can be applied
 Some décor will need to be applied while glaze is still wet so décor will adhere
 Other décor needs to be applied after glaze has dried.
Decorations to enhance appeal

 Chocolate Motifs
 Flower designs
 Flakes of coconut
 Small portions of glace fruits
Ways to display petit four glace

 Platter
 Plates
 Symmetrical designs
 Straight lines
 Circle designs
How to prepare marzipan for glazing

 Needs to be dry on surface of product
 Surface needs to be smooth
 Marzipan can be glazed to protect the surface from drying out
 Almond lacquer is excellent product to use but is expensive.
How to decorate marzipan petit fours to enhance customer eye appeal

 Can be decorated before baking and after baking
 Decorate before and glaze after baking
 Marzipan petit fours can be decorated with small pieces of décor: piece of glace
cherry before baking.
How to display marzipan petit fours

 Keep it simple
 Symmetrical designs
 Cab be in platters or plates; Think of style of platter or plate to be used.
 Display of marzipan petit four is same as displaying all petit fours
 Keep all aligned
How to prepare petit four sec for glazing

 Clean surface and workspace
 For coating or glaze to adhere to the surface of a petit four, the preparation is no
different if you are painting your house
 Make sure the surface that is to be glazed is smooth and clear of any imperfections;
no crumbs
 The surface has to be dry for a moist glaze to adhere; if surface is wet then it will not
stick
 Make sure workspace around you is clear; too much clutter will contaminate worksite
and make process difficult to achieve.
How to decorate petit four sec to enhance customer eye appeal

 through garnish:
o Piped motifs
o Glace fruits
o Roasted nuts
 Decoration should highlight the appeal of petit four
 Varying colors are used to attract the eye
 Decoration should compliment the flavor.
How to display petit four sec

 Platters
 Plates
 Symmetry
 Size
 Consistency
 Display needs to be attractive and pleasing to customer.
How to select fruit and nuts

 Select those with skin attached
 No chips; No cracks; Whole in presentation
 Fruit and nuts need to be clean and dry.
 Nuts need to be clean of shell
 Fruits need to be dry so caramel can be applied; not all fruits can be coated in
caramel unless they have had moisture reduced.
Guidelines in preparing coating for fruits

 Solution needs to be cooked to above 150°C for hard sugar coating; At 156°C the
solution will start to change color; start to brown or caramelize
 Sugar can be cooked until it can achieve a hard shiny surface when cooled.
 The term caramel comes from the color that sugar turns when heat is applied
beyond 155°C.
Guidelines in coating caramelized petit fours

 Care and diligence needs to be applied when using sugar solution at 160°C
 Emergency procedures need to be in place to reduce the temperature of the
sugar when it comes into contact with human skin
 Always have a bowl of cold water next to the workplace. When sugar is in contact
with the skin the skin needs to go into the water to cool and set the sugar.
How to display caramelized petit fours

 Platters
 Plates
 Keep the display time for caramelized petit four short. Unless sprayed with food
lacquer the sugar will break down and turn liquid and flow off the dipped product.
Sugar is hydroscopic; it will attract moisture from the air and this causes the
sugar to dissolve and flow.
Guidelines in Storage of Petits Fours
Storage plays an important role in the production and serving of petits fours.
Consideration needs to be given both to the environment and the individual
characteristics of each item. If the item is susceptible to humidity, it should be held
airtight, vacuum-sealed when possible, and with antihumectants.
Many petits fours are produced as close to serving time as possible, due to the
element of freshness that is a defining characteristic. Petits fours sec may have a shelf
life of roughly 1 to 2 weeks. Petits fours frais, deguises, and prestige are fresh for
shorter periods of time, which varies by product. Freezing is a good option for many of
the bases and doughs that can be made up ahead of time and held until ready to bake
or assemble.
Store at correct temperature and conditions

 Protected from adverse conditions
 Cool
 Dry
• How petit fours are stored will depend on type

• Most petit fours are best stored at room temperature in dry cool environment
• Fresh petit fours with cream will only be stored short periods after completion;
never overnight.
Maintain maximum eating quality, appearance and freshness

 Produce only what is required
 Produce small batches
 Produce often
 Protect from adverse conditions
• Freshness and eating quality is maintained by making in small batches and

producing as required
• Protect from adverse conditions like dust and flies.
Correct temperature and conditions relates to:

 As appropriate to each type of petit fours
 Cool
 Dry
 Moisture free
 Low humidity
In order to maintain freshness in petit fours, produce them as needed.
References:
ASEAN (2012). Prepare and display petit fours. D1.HPA.CL4.02. Trainer Guide
ASEAN (2013). Prepare and display petit fours. D1.HPA.CL4.02. Assessor Manual
Revaz, J. "The History of Petit Fours". Mini Desserts. Retrieved 10 February 2015.
Rinsky, G. and Rinsky, L. (2009) The Pastry Chef's Companion: A Comprehensive
Resource Guide for the Baking and Pastry Professional. Hoboken, N.J.: John Wiley
& Sons. page 214.
Suas, M. (2009). “Advanced Bread and Pastry.” Retrieved from
https://www.highbeam.com/doc/1G1-184188380.html
http://ifood.tv/french/petit-four/about#u7VlZzXAr9Az15FO.99
https://www.leaf.tv/articles/types-of-petits-fours/
https://prezi.com/zwkkclldkdax/mignardise-and-petit-fours/
Direction: Over a period of time, the teacher will observe the student completing each
of the following tasks on the laboratory sessions:
a) Prepare and display petit four glace
b) Prepare and display marzipan based petit fours
c) Prepare and display petit four sec
d) Prepare and display caramelized petit fours
e) Store petit fours
CONTENT:
LESSON 2: PRESENT DESSERTS
1. Varieties and characteristics of specialized cakes, both classical and contemporary

and other types of desserts
2. Commodity knowledge, including quality indicators of specialized cakes and other
types of desserts
3. Culinary terms related to specialized cakes and other types of desserts
4. Portion control and yield
5. Standard recipe specifications of specialized cakes and other types of desserts
6. Standard Operating Procedures in preparing other types of dessert
7. Planning, preparing and presenting trolley services
8. Arranging and preparing variety of desserts
9. Temperature range in storing desserts
10. Packaging design techniques
11. Standards and procedures in storing and packaging desserts
CONTENT STANDARD:
presenting desserts.
The learner demonstrates competencies in of the basic concept and underlying theories
in presenting desserts.
LO 1. Present and serve plated desserts

1.1. Portion and present desserts according to product items, occasion and
enterprise standards and procedures
1.2. Plate and decorate desserts in accordance with enterprise standards and
procedures
LO 2. Plan, prepare and present dessert buffet selection or plating

2.1 Plan and utilize dessert buffet services according to available facilities,
equipment and customer/enterprise requirements
2.2 Prepare and arrange variety of desserts in accordance with enterprise
LO 3. Store and package desserts

3.1 Store desserts in accordance with the required temperature and customer’s
specifications.
3.2 Package desserts in accordance with established standards and procedures
CONCEPT NOTES:
Day 6 INGREDIENTS, TOOLS & EQUIPMENT USED IN PREPARING DESSERTS
1. to enumerate the various ingredients being used in preparing desserts
2. to discuss the characteristics, types and functions of each ingredient
3. to enumerate the different tools and equipment being used in preparing desserts
Variety of ingredients used in preparing desserts
Ingredients are used in the production of dessert for the following purposes:
 add sweetness and flavour
 create tenderness and fineness of texture
 give crust color
 increase keeping qualities by retaining moisture
 act as a creaming agent with fats and as foaming agent with eggs
 provide food for yeast
 to preserve
1. Sugar. This may be classified into the following:
 Refined sugars are classified by the size of the grains

 Caster Sugar. It is finer than regular granulated sugar. It supports the quantities
of fat and dissolves relatively quickly into doughs and batters. It is the premier
sugar to use in producing quality desserts and pastries.
 Regular Granulated Sugar. It is also known as table sugar or A1 and is the most
commonly known sugar. It has a coarse grain. In production, the coarse grains
leave undissolved grains, even after long mixing. After baking these show up as
dark spots on crusts, irregular texture and syrupy spots. Coarse sugars are less
refined and result in clearer syrup.
 Brown Sugar. It contains 85 – 92 % sucrose and varying amounts of caramel,
molasses and other impurities. Darker grades contain more of these impurities.
Brown sugar is regular cane sugar that has not been completely refined.
 Icing Sugar. It is also known as confectioners sugar which can be described as
sugar ground to a fine powder.
 Soft Icing Mixture. It is icing sugar mixed with a small amount of starch (3 %) to
prevent caking. It is also available in a pure form without this anti-caking starch.
 Invert Sugar. It is a product of sugar refining. It is chemically processed heavy
syrup where a sucrose solution is heated with an acid. Invert sugar resists
crystallisation, promoting smoothness in candies, icings and syrups. It also holds
moisture especially well, retaining freshness and moisture in products.
 Molasses. It is concentrated sugar cane juice. It contains large amounts of
sucrose and other sugars including invert sugar. It also contains acids, moisture
and other constituents that give it flavour and colour. Darker grades are stronger
in flavour and contain less sugar than lighter grades. Molasses retains moisture
in baked goods, prolonging their freshness
 Corn Syrup. It is a liquid sweetener consisting of water, a vegetable gum called
dextrin and various sugars, primarily dextrose, also called glucose. Corn syrup is
made by converting cornstarch into simpler compounds through the use of
enzymes. Corn syrup aids in retaining moisture and is used in some icings,
sweets, and sugar boiling. It keeps other sugars from recrystallising. It is added
to marzipan to improve elasticity. It has a mild flavour and is not as sweet as
sucrose
 Glucose Syrup. It is a viscous colourless syrup. Glucose has a stabilising effect
to help prevent re-crystallisation when sugar is boiled to high temperatures,
pulled, and blown sugar making the boiled sugar more elastic. It is also used in
cakes and biscuits. Glucose should not be stored at temperatures above 20ºC
because it will change in colour. Glucose can be replaced with light corn syrup.
 Honey. It was the first sugar to be used by man. It is the nectar collected from
bees and deposited in their honeycomb. Nectar contains about 80% water and
20% sugar together with essential oils and aromatic compounds that are
responsible for the bouquet of honey, the flavour varying from the flowers from
which the nectar was gathered. The darker the colour of the honey the stronger
its flavour; it is a natural sugar syrup consisting largely of glucose, fructose and
other compounds that give it is flavours. Flavour is the main reason for using
honey. Honey contains invert sugar which helps retain moisture in baked goods
and gives a soft chewy texture to cakes and cookies, and is baked at a lower
temperature so the invert sugars can caramelise. Honey contains acid which
enables it to be used with baking soda as a leavening.
2. Egg
Functions of Egg for Dessert Production:
 Thicken. When heated egg coagulates and holds liquid in a suspension

 Bind. When wet the food items stick together. When cooked, the egg sets and
keeps the food together
 Glaze. Beaten egg gives a shiny appearance
 Aerate. When whipped the egg traps millions of tiny air cells within itself Air
bubbles help to raise other ingredients
 Emulsify. Yolks can bind together to un-mixable ingredients
 Clarify. Whites used to clarify stocks
 Enrich. Adds flavour and nutrition
3. Dairy Products
Dairy products are used extensively in the dessert section of the kitchen. They
include milk, buttermilk, cream, yoghurt, crème fraiche, mascarpone and butter.
Uses of dairy products in dessert production:

 Milk. It may form the foundation of many dishes irrespective if it is whole, skim or
fat reduced, long life, evaporated, condensed or even powdered. It is often used
in cakes to thin the cake batter and create steam during the baking process,
acting as a raising agent.
 Buttermilk. It produces very light, delicious results in scones, pancakes, pikelets
muffins etc. Buttermilk has a fresh, slightly sharp, acid flavour and is used to
counteract the bitter, soapy alkaline flavour, bicarbonate of soda leaves in many
baked goods.
 Cream. It is the fat component of milk and varies enormously in richness, texture,
and lusciousness.
o Clotted cream. It is the thickest cream is at 55% fat.
o Pure Cream. It is at 48% fat.
*Pure cream and clotted cream may be served in dollop form accompanying
berry fruits, scones etc. These creams do not aerate when whipped.
o Thickened cream. It is 35% fat content. This cream may be whipped to
trap air because it contains a gelling agent, “vegetable gum”, gelatine has
also been used but has been replaced to appeal to a broader market.
Chilled thickened cream whips until it stands in peaks; there are soft
peaks to fold into mousses, bavarois, and firm peaks for piping rosettes of
cream on to a gateau. The over whipping of cream will result in the
product “splitting” (separation of the fat and water). Cream with a high fat
content is more susceptible to this occurring. Thickened cream needs to
be kept chilled at 4ºC until required to be whipped. The warmer the cream,
the greater the possibility of it “splitting”.
o Reduced and light cream. It ranges from 25% - 18% fat and it will not whip
because there is insufficient fat to trap air bubbles and thicken it. It is used
as a pouring cream; it can replace milk in desserts to enrich them and is
useful for people on fat reduced diets.
 Yoghurt. It is a very healthy alternative to cream. It has many health properties as
it contains a culture and usually contains very little saturated fat. It may be used
in a yoghurt based bavarois, sorbet, Panna cotta, ice-cream or as a cream
substitute. It is available plain, flavoured or frozen.
 Butters. These are available salted or unsalted. Unsalted is the preferred choice
because the cook/baker may add salt accurately and have greater control over
the salt content. It has a much sweeter and more pleasant flavour than salted
butter. (Salt was added to butter originally as a preservative). It is composed
mostly of fat, some water, protein, simple sugars and either salt or culture. Its
main use in baking is to trap air with sugar during the creaming process this
gives lightness as an example cake making. It also gives superior flavour, and
colour and richness. In contrast to cake making, butter is used in puff pastry
production to allow for air to be trapped between layers of pastry and butter,
resulting in light, crisp pastry layers. It also aids tenderness to many baked goods
by coating the gluten strands in the pastry and retarding their development. It is
added to sauces to give richness and sheen. It is also used in batters to enhance
flavour, tenderness and to help prevent the batter from sticking during the
production of pancakes, crepes, etc. Sometimes, butter may be used as a
lubricant. This is to help prevent baked goods adhering to their tins during the
baking process. Butter is best clarified for this purpose.
4. Oils
It is often used in baked goods as a healthy alternative to butter. This results in a
moister product which lengthens their shelf life. Many delicately flavored oils like almond
oil may also be used for lubrication purposes. One of the benefits of this is it leaves the
baked goods/dessert with sheen. Cooking sprays are very convenient to use because it
is easier to spray a fancy cake form than to brush with clarified butter. However, these
products are expensive and extremely flammable.
Both oils and sprays should be kept in very dry cool conditions away from uv light
and warmth which will facilitate rancidity especially in oils. Oils are best kept in airtight,
coloured glass containers. Spray oils should not be used on non-stick surfaces and the
chemical propellant has a detrimental effect on the surface coating.
5. Cheese
Cheese commonly used in making desserts:
 Bakers Cheese. A fresh (unripened) cheese with a low fat content, it is similar to
cottage cheese, but it does not have curds and its flavour is a bit sourer. Baker’s
cheese is used in cheesecakes and cheese fillings for pastries. It can be frozen.
 Cottage Cheese. It is a lumpy, soft white cheese that can be purchased with
small or large curds. It is often made with skimmed pasteurized cow’s milk. It can
be used as a low fat alternative to cream cheese as well as for pancake and
crepe fillings. It is also known as curd cheese.
 Ricotta Cheese. It is from Italy. The word means re-cooked and its origins are in
Rome and connected to the making of Romano and Mozzarella. Ricotta was first
made from the whey that was left after the curds from these cheeses had been
strained. Until about a century ago, this whey was discarded. It is now produced
commercially made with whole milk rather than whey
 Cream Cheese. It has a mildly tangy, spreadable cheese with a smooth, creamy
texture. This soft, unripened cheese is made from cow’s milk cultured with
bacteria. It is a popular ingredient for many types of cheesecakes, pastry doughs,
tarts and cookies.
 Goats Milk Cheese.Known as Chèvre in French, goat’s milk cheese can range in
texture from very dry and crumbly to moist and creamy. There are also fresh and
ripened varieties.
 Mascarpone. This product is traditionally a triple cream Italian cheese made from
cow’s milk. It originates from Tuscany and Lombardy, these days is made in
Australia and readily available in Italian specialty shops and large supermarket
chains. This is a very rich cheese made from fresh cream derived from cow’s
milk. The cream is reduced to near triple crème consistency to give the cheese
its soft, smooth, rich texture, with an extremely rich fat content of 25- 60%,
depending on the manufacturer. It is best stored in the containers it is purchased
in, refrigerated under 5ºC, ensuring the containers are tightly sealed. When
opened it has a shelf life of only 1 week. Traditionally it was served sweetened,
sprinkled with cinnamon and served with fruit. Today, it is best known for its use
in tiramisu, gelatine, for filling crepes, served with fresh figs, and makes
beautifully rich cheesecakes. Mascarpone has the potential to separate very
easily due to its very high fat content. For this reason, minimum mechanical
agitation should be applied when working with mascarpone.
6. Nuts
Nuts are a good source of protein, fibre, vitamins and minerals. While nuts are
high in fat, the fatty acids in nuts (except coconuts) are mostly polyunsaturated. This
type of fat is considered desirable in our diets. Nuts vary in composition, but most nuts
contain more fat than anything else.
Nuts are most versatile in cooking. Varieties most commonly used in hot and cold
desserts include almonds, chestnuts, coconuts, hazelnuts, macadamias, peanuts,
pecans, pistachios and walnuts. They can be purchased in many forms including: fresh,
in its kernel, salted or unsalted, loose or pre-packaged, whole, blanched, roasted,
chopped, crushed, slivered, ground/meal, kibbled, paste or oil.
Types of Nuts:
 Almonds – available natural (skin on) and blanched (skin off) in many forms:
whole, split, silvered, chopped and ground / meal.
 Chestnuts – must be cooked. They are available whole, frozen, glace and puree.
 Coconut – is available in many forms. Usually for the pastry kitchen, it is

purchased as desiccated, shredded or flaked. Coconut can also be purchased
fresh and is used for its milk, cream, or fresh shaved flakes for garnishes.
 Hazelnuts – available natural (skin on) and blanched (skin off) in many forms:
whole, split, chopped and ground / meal.
 Macadamias – are usually purchased whole or chopped with no skin.
 Pecans – available whole with the skin on or chopped.
 Peanuts – available whole and crushed. They can be sold roasted and also
salted.
 Pistachios – available in their skin whole and chopped, as well as blanched and
then silvered. Blanched pistachios are bright green.
 Walnuts – available whole, as halves, chopped and crushed. Many nuts are also
available as a paste (e.g. almond, hazelnut and pistachio). These pastes are use
in the pastry kitchen for the production of many ice creams, mousses, cream
desserts, petit fours and in cake production. The pastes tend to be quite
expensive, however the flavour is very intense and only small amounts are
required to achieve the desired taste.
7. Flavorings
 Vanilla, sometimes called the orchid of flavour, is the most widely used flavouring
agent in the pastry kitchen. Its uses are endless because its taste compliments
just about every other flavour and improves many of them. Vanilla also has the
distinction of being more expensive than any other flavouring or spice, with the
exception of saffron. Authentic vanilla bean is really the dried stamen from an
exotic orchid grown in Mexico and parts of South America. The bean is also
known as a pod. It should be dry, soft, a little ribbed and pointed at one end.
When spilt open, the deliciously fragrant and sweet seeds are exposed and
ready to be scrapped out. They may be used to infuse and perfume crème
Anglaise, crème caramel, brulee, etc. The pod, once used, may be washed, dried
and stored in sugar to again, impart its delightful heady perfume. The longer the
vanilla is left in the sugar, the stronger the flavour (minimum 1 week). Vanilla may
also be purchased in other forms, including pure vanilla essence, imitation vanilla
essence, vanillin and pure vanilla paste.
 Essences are based on alcohol. Some countries alcohol consumption is not
allowed.
 Flavoured waters are used to impart flavours into desserts and pastries.
Examples include Aromatic Waters, Orange Blossom water and Rose Water.
8. Gelling and Thickening Agents
 Gelatine. It is a setting agent made from the tendons and bones of calves, cows
and pigs, with most food grade gelatine being extracted from pigskin. Gelatine
has many uses. It is a necessary ingredient in bavarois, fruit mousses, and cold
soufflés. It is a good stabilizer for whipped cream and many cake fillings, and
provides the characteristic texture of marshmallows and gummy confections.
Gelatine is available in leaf (sheet) or powered form. To use gelatine; the
required quantity must first be “softened” in cold water, and then added to a hot
liquid to dissolve. If gelatine is boiled it may lose its setting qualities. Gelatine
needs to be chilled to set the liquid; it will not set at room temperature. The
various brands of gelatine require differing amounts to set an amount of liquid.
Always follow the instructions on the packet; do not rely on the quantities set out
in the recipe. Some fruits such as pineapple and pawpaw contain enzymes that
affect the protein in gelatine and it will not set.
 Agar Agar. It is a natural vegetable based substance extracted from a type of

Japanese seaweed and is used in the pastry kitchen to thicken and jell products
in the same way as gelatine. It is available in its natural form of greenish strips, or
as a fine white powder. The strips must be soaked for a minimum of 12 hours
prior to use. The powder must be heated close to boiling point to dissolve fully
and will set strongly when cooled. It is suitable for vegetarians and in kosher
preparations. It has almost triple the strength of gelatine. Agar agar is principally
used in the pastry industry for cream desserts, ice creams and sauces. Products
set with agar agar will remain firm at room temperature, unlike those set with
gelatine.
 Pectin. It is present in all fruits, but fruits vary in the amounts they contain. Fruits
high in pectin include: apples, plums, cranberries, raspberries and citrus peel.
These fruits can be made into jams and jellies without any added pectin. Pectin
thickens, and in the presence of acid and high amounts of sugar, it gels. Pectin
gels are clear, not cloudy and have an attractive sheen and clean flavour. Pectin
is commonly used in glazes, jams and jellies, bakery fillings and fruit confections.
It can be purchased as a dry powder, which is typically extracted and purified
from citrus peel or apple skins.
 Tapioca. This is virtually pure starch. It is extracted from the root of the tropical
cassava or manioc plant. The word tapioca comes from a term used by the
Brazilian natives meaning to press or squeeze out residue, in reference to the
way the starch (tapioca) is extracted. The roots are crushed and stepped in
water, and the liquid is then pressed out. Tapioca is available in several forms,
including pure starch or flour, quick cooking granules, flakes and pearls. When
the pearls are cooked, the tapioca does not dissolve completely; instead, the
small particles become translucent and soft. Pearl tapioca must be soaked
before cooking and is often used for tapioca pudding - a custard like dessert.
Tapioca pudding is commonly found on Asian influenced dessert menus.
9. Fruits
Classification of Fruits:
 Soft fruits: Strawberries, raspberries, blackberries, boysenberries, blueberries,
gooseberries, grapes and currants (red, black & white).
 Stone fruits: Apricots, peaches, nectarines, plums, mangoes, cherries.
 Hard fruits: Apples, pears and quinces
 Citrus: Lemons, oranges, grapefruit, mandarins, cumquats, limes, pomelo,
tangelo
 Tropical: Bananas, pineapple, lychee, rambutan, jackfruit, dragon fruit, guava,
tamarillo, pawpaw, custard apple
 Miscellaneous: Rhubarb, kiwifruit, persimmon, passionfruit, pomegranate, fig,
watermelon, cantelope, honeydew
Quality of Fruits:
 Soft fruits: mould-free; dirt free

 Stone fruits: mould-free; not bruised
 Hard fruits: no bruising
 Citrus: mould-free; skin to be firm, not soft
 Tropical: no bruising
 Miscellaneous: good color; firm to touch
 Melons should be heavier than they look.
Fruits can be purchased in many forms as listed below with some examples:
 Fresh – by variety, such as fuji apples, corella pears . Individually, kilo, punnets,
tray, box or case
 Pre-prepared – fruit salad, sliced mango, pineapple slices
 Dried – apple, apricot, banana, blueberry, cherry, citrus peel, cranberry, currant,
date, fig, ginger, kiwifruit, mango, melon, mixed peel, muscatel, pawpaw, peach,
pear, pineapple, plum, prune, raisin, sultana
 Candied – orange, cherries, pineapple, apricot
 Canned – apple, apricot, cherry, grapefruit, lychee, mandarin, mango, passion

fruit, peach, pear, pineapple
 Crystallized – citrus peel
 Frozen - strawberries, raspberries, blackberries, boysenberries, blueberries,

currants and some Asian fruits
 Bottled – apricot, peach, plum, boysenberry, quince, cumquats
 Freeze Dried – intense flavour no moisture, difficult to store over time.
Storage of Fruits:
 Fruits contain a lot of sugar and have a soft cell structure. If the cell walls and
skin of fruit are damaged they are susceptible to an attack from airborne yeast
and moulds, which results in bruising. To retard yeast and mould attack, it is
necessary for us to handle fruits carefully and cool store them.
 The shelf life of most fresh fruit is prolonged through storage at 6 – 8º C.

 Soft fruits and some stone fruits do not like prolonged periods in the fridge, as
they are sensitive to chilling.
 Some fruits like banana are susceptible to discolouring when chilled and require
storage at a warmer temperature such as the dry store. o Some fruits such as
citrus and hard fruits can be stored in the dry store; however the shelf life is
shortened.
 Some fruits such as citrus and hard fruits can be stored in the dry store; however
the shelf life is shortened.
 Fruits that need to ripen naturally can also be stored in the dry store in brown
paper bags to increase the ripening process, e.g. stone fruits.
 Fruits should be stored away from strong smelling ingredients e.g. basil,
parmesan cheese, garlic.
 It is best to eat fruits at room temperature as their flavours are more pronounced.
Tools and equipment needed in preparing desserts
Tools:
 Measuring cup and spoon. Individual measuring cup is used for dry ingredients,
glass measuring cup is used for liquid and measuring spoon for ingredients used
in small quantities.
 Mixing bowl. It used for mixing ingredients. It comes in different sizes: small,
medium, and large.
 Cans, bottles, bottle opener. It is used to open food tins, preferably with a
smooth operation, and comfortable grip and turning knob.
 Cutting board. It is a wooden or plastic board where fruits and vegetables can be
cut.
 Double boiler. It is used when temperatures must be kept below boiling, such as
for egg sauces, puddings, and to keep foods warm without cooking.
 Funnels. It is used to fill jars and is made of various sizes of stainless steel,
aluminium, or of plastic.
 Graters. It is used to grate, shred, slice, and separate food such as cheese.
 Kitchen knives. It is often referred to as the cook’s or chef’s knife. It is used for
peeling and slicing fruits and vegetables.
 Fruit and salad knife. It is used to prepare salad greens, vegetables, and fruits.
 Spatula. It is used to level off ingredients when measuring and to spread
frostings.
 Citrus knife. It is used to section citrus fruits. The blade has a two-sided serrated
edge.
 Paring knife. It is used to core, peel, and section fruits and vegetables. The
blades are short and concave with a hollow ground.
 Kitchen Shears. They are practical for opening food packages, cutting tape or
string to package food, or simply to remove labels or tags from items.
 Scraper. It is a rubber or silicone tool to blend or scrape the food from the bowl. It
is a metal, silicone, or plastic egg turner or flipper.
 Spoons. It is solid, slotted, or perforated. It is made of stainless steel or plastic,

the solid ones are used to spoon liquids over food and to lift food, including the
liquid out the pot.
 Temperature Scales. It is used to measure heat intensity. The different

thermometers are used for different purposes in food preparation – for meat,
candy, or deep frying.
 Vegetable Peeler. It is used to scrape the vegetables and to peel fruits. The best
ones are made of stainless steel with a sharp double blade that swivels.
 Whisks for Blending and Mixing. It is used for whipping eggs or batter and for
blending gravies, sauces, and soups. The beaters are made of looped steel
piano wires that are twisted together to form the handle.
 Wooden spoons. This continues to be kitchen essentials because of their

usefulness when used in creaming, stirring, and mixing. They should be made of
hard wood.
 Baking Pan. Baking pans like loaf pans, cake pans, pie plates, baking sheets,
and so on are necessary for baking.
Equipment:
 Refrigerator/Freezer. This is necessary in preventing bacterial infections from

food.
 Range. It is a kitchen appliance used for cooking food.
 Mixers. It is used for mixing, creaming, beating, and whipping ingredients. The
ultimate mixer for anyone who bakes is a stand mixer.
 Blenders. These are used to chop, blend, mix, whip, puree, and liquefy all kinds
of food. A blender is a very useful appliance.
References/Materials Used:
ASEAN 2012. Trainee Manual. Prepare Appetisers and Salads. Retrieved from
http://www.waseantourism.com/ft/Toolbox%20Development%20II:
%2098%20toolboxes%20for%20Front%20Office,%20F&%20B%20Services%20and
%20Food%20Production/Submission%20to%20ASEC/1st%20submission%20of
%2024%20draft%20TBs_280912/Prepare%20appetisers%20and
%20salads/TM_Prepare_appetisers_&_salads_Final.pdf
https://opentextbc.ca/modernpastryandplateddesserts/chapter/introduction/
http://www.nfsmi.org/documentlibraryfiles/PDF/20100210101507.pdf
Module in Preparing Desserts. Retrieved from e-tesda.gov.ph
CONCEPT NOTES:
Day 8 CLASSIFICATIONS OF DESSERTS & DESSERT SAUCES
1. to enumerate the different types of desserts
2. to discuss the characteristics of each classification of dessert
3. to enumerate and describe the types of dessert sauces
Varieties of desserts
Desserts may be classified into the following:

 Fruit Desserts. Fruit used for poaching should be ripe and free of any blemishes.
The liquid used for poaching is mostly sugar syrup which is a combination of
water and sugar and cooked under low fire until the sugar is dissolved in the
liquid or the right consistency is achieved. Extra flavour may be incorporated
using wine, spices, herbs, liqueurs. The procedure of poaching depends on the
ripeness and the consistency of the fruit to be poached. The fruit is placed into
the nearly boiling sugar syrup and poached until soft, then left in the syrup to
cool. This method only applies to very ripe fruits such as stone fruits that don’t
require too much cooking. This is appropriate for hard fruits like quinces and
pears.
o Candied fruit. Fruit is poached in sugar syrup until soft. It is then placed
into a 20ºBaumé hot sugar solution. During this period, water in the fruit
exchanges with the sugar solution. After 24 hours drain off the sugar
solution and boil 2-3º higher. This is repeated until the solution is
36°Baumé. 10% glucose of the sugar weight is recommended, to avoid
crystallisation of the sugar. Citrus fruit may be blanched to remove
bitterness prior to candying.
o Caramelized or baked fruit. Fruit is sprinkled with sugar, which is either

placed in an oven, salamander or torched with a blowtorch. Heat
caramelises the sugar, which then changes the flavour and the colour. It
also leaves a very high gloss on the product. Fruit may also be dipped into
liquid caramel; this method does not give much flavour improvement.
o Marinated or Macerated fruit. Fruit is soaked with alcohol and sugar syrup
over a period of time, usually from 6 months to 1.5 years. The container
with the fruit needs to be airtight, to prevent spoilage occurring from the
presence of oxygen.
o Crispy Dried fruit. Fruit is cut into very thin slices, marinated with acid
(usually vinegar or lemon juice) and sugar and dried (2 parts sugar : 1 part
water : 5% acid). The fruit is placed into a hotbox or into an oven (100ºC),
it will then dry out and become crispy. Soft fruit may be formed into certain
shapes and then dried (flowers). Fruits with high acid content are very
suitable for drying out into fruit chips.
 Pastry Desserts. ‘Pastries’ is a term used to describe products that fall into the
classification of pastry products. Pastry is a dough made of flour, water, and fat.
There are a number of different types of pastry. Pastry is made with precision and
usually requires exact measurements and particular handling in order to turn out
well.
 Batters and Dumplings. Batter is a simple mixture of flour and water that is used
to make crepes and pancakes. Batters are used to coat products prior deep-
frying or baking. Batters are also bases of crepes and pancakes. Examples of
batter and dumpling desserts are the following:
o Crepes. It is a type of pancake that is very thin that is usually made from
wheat flour. The common ingredients include flour, eggs, milk, butter and a
pinch of salt. Crêpes are usually of two types: sweet crêpes (crêpes
sucrées) made with wheat flour and slightly sweetened, and savoury
galettes (crêpes salées) made with buckwheat flour and unsweetened.
o Pancakes. It is made by cooking batter onto a hot, greased surface.
o Fritters. These are fruit encased in batters both flat and aerated or just
aerated batters in sauce.
 Chocolate Desserts. Chocolate is a sweet, usually brown flavouring made from

cacao seeds. Chocolate may be melted easily blend into fillings and batters. It
can also be poured over desserts such as cakes and puddings. Chocolate
desserts are any desserts that are made or flavoured using chocolate. Examples
of chocolate desserts are mousse, soufflé, tart, pudding, ice cream, chocolate
pot, and garnishes.
 Frozen Desserts
o Bombes. It is a type of frozen dessert which typically uses a chilled half

sphere mould, lined with ice cream, sorbet or sherbet and then filled with a
rich cream mixture. Most recipes call for multiple layers of ice cream in
different flavours and contrasting colours. When producing bombes, it is
essential to freeze each individual layer until firm before attempting to add
the next. The bombe mixture that fills the lined mould is made from egg
yolks, sugar and cream in the style of a parfait. It is then flavoured
according to the individual recipe, or which there are many classic
variations. When fruit other than candied fruit is added to the bombe
mixture, it must first be macerated in liqueur or sugar syrup to prevent it
from freezing too hard.
o Parfaits. Parfait is used to describe two different desserts – one European
and the other American. The American parfait is a dessert of alternating
layers of ice cream, fruit and liqueur, served in a tall glass and topped with
whipped cream. The European parfait is a delicate frozen dessert, usually
lighter and less sweet than ice cream, made from a mixture of egg yolks
and sugar syrup whipped to ribbon stage, with the addition of whipped
cream and flavouring folded through. It is very important that as much air
as possible is maintained throughout its production so as to keep the light
texture that is essential for this dessert. The mixture is poured into moulds
and frozen without churning. The parfait is de moulded and allowed to
warm for a few minutes before serving. This is to soften the parfait slightly
to produce a far superior eating quality.
o Coupes. These popular and practical individual ice cream servings are
made to look attractive by specialty serving dishes. Coupes are a
combination of ice cream and/or sorbets, decorated with sauces, fruits,
nuts and can also include whipped cream. These days we refer to them as
ice cream sundaes. Coupes must always be assembled and decorated to
order.
o Bombe Alaska. A Bombe Alaska is also known as a Baked Alaska. It is a

classic dessert that combines cold frozen ice cream, wrapped in a thin
sheet of soft sponge cake, topped with caramelised sweet meringue. This
dessert was then placed into an extremely hot oven to caramelise the
meringue, without melting the ice cream. Today, the meringue can be
browned using a salamander or blow torch but the result is not the same.
The dessert can also be flamed at the table by the waiter as it is wheeled
in to the restaurant on the dessert trolley. Flaming is when a small amount
of alcohol is poured over the top of the dessert and is the lit and the
alcohol is then burnt off and flavour of the alcohol is residual.
o Semi-freddo. Semi-freddo is the Italian word denoting a cold dessert,

literally half frozen. The basic semi-freddo mixture is made from whipped
eggs or egg yolks, sugar and various flavourings usually including a spirit
or liqueur. Whipped cream and/or meringue are folded into this mixture
and the base is still frozen (no churning). Semi-freddo is also made by
layering the base with cake, custard, macerated fruits, crushed cookies,
nuts and chocolate. They can be made in moulds for multiple servings or
as individual servings.
o Ice Cream, Sorbets and Sherbets. Ice creams and other frozen desserts in
different shapes and combinations have always been favourites of guests
and chefs alike. Ice cream desserts are very practical for the chef because
they can be made some days in advance. Today, with small electric ice
cream freezers available at a reasonable cost, home cooks can make ice
cream as effortlessly as professionals. Churning ice cream by hand has
become almost obsolete.
o Crème Anglaise. The term 'ice cream' usually refers to the custard sauce
based variety (Anglaise), which is made from cream and or whole milk,
sugar and egg yolks. These ingredients are cooked over a bain-marie until
the custard thickens sufficiently to coat a spoon (82ºC). Anglaise is also
used as a base for Bavarian cream or bavarois, mousses, other than
chocolate and can be used as a sauce by itself. It is important not to
overheat and coagulate the eggs when making an Anglaise. This mixture
is then chilled, placed in an ice cream freezer together with the desired
flavourings and the mixture is frozen to a temperature of -18ºC while being
churned to incorporate air and produce the desired texture. The result
should be smooth, airy and creamy.
o Sorbets. There is often confusion between sorbets, (which are also called
fruit ices or water ices) and sherbets. A classic sorbet never contains milk,
cream or egg. In some sorbet recipes, a very small amount of lightly
beaten egg white or Italian meringue is added during the churning process
to lighten the texture and increase the yield. Sorbets are made from a
wide variety of fruit juices or purees. The level of sweetness for a sorbet
depends on its use. The proper level of sweetness is determined by the
addition of water or sugar syrup to the liquid or fruit juice.
o Granita and Granitée. These are the Italian and French names
respectively for a type of coarse dessert ice. They use basically the same
ingredients as sorbets; however they have lower sugar content and are
frozen with or without churning. They are made by combining simple syrup
or water with various fruit purees, liqueurs, wines, brewed coffee or tea.
The Baume level is between 8º and 12º. Without churning, the mixture is
frozen in a shallow pan, preferably stainless steel. The base is stirred from
time to time as it hardens in the freezer. The mixture is then scraped into
flakes at serving time. The alternative to creating a granita by hand would
be to purchase a commercial churning machine.
o Soufflé Glace. Soufflé glace or frozen soufflés have Italian meringue

folded through a parfait or bombe mixture to imitate the lightness found in
a hot soufflé. This can be flavoured with liqueur or fruit. The filling is then
filled high above the rim of a soufflé mould, frozen, and served in that
form.
o Frozen Mousses. These are closely related to both parfaits and soufflé
glace. Although each of these desserts is classically made using a
different formula, they share common characteristics. All achieve volume
from air that is whipped into cream, eggs or meringue. All are frozen
without churning. All require little or no stabilisers such as gelatine or
pectin. A frozen mousse is distinguished from a parfait as it includes
whipped egg white which is never used in a true classical parfait mixture.
 Cream Desserts. There are many desserts that fit this category, including
mousses, Pannacotta, bavarois, cold soufflés, tiramisu, trifles and charlotte
Russe. Cream desserts have ingredients in common and subtle differences.
Some examples of cream desserts are mousses and bavarois. They both have
cream, egg yolks and sugar, yet are not made the same way. Different
techniques are required to produce each dessert. Pannacotta has cream and
gelatine like a bavarois, yet are made differently. Tiramisu is sometimes called an
Italian trifle yet is different to the English trifle.
 Baked Custards. Baked custard is a mixture of eggs, milk, sugar, and flavourings
that is baked until the eggs coagulate and the custard is set. They are baked in
an ovenproof dish in an oven, often in a water bath. They come out quite firm and
they can hold their shape when spooned out or turned out. Baked Custards are
done when they wobble, or when a knife poked near the centre comes out clean,
with no milk adhering to it. A good custard holds a clean, sharp edge when cut.
They will actually cook a little bit more after you remove them from the oven.
Baked Custards can become Crème Brulée. Pumpkin Pie is a flavoured Baked
Custard.
 Pudding Desserts. Puddings are desserts with a creamy consistency that is

thickened with some kind of binder like flour, starch, or gelatine. It is difficult to
give a definition of pudding that includes everything by that name. The term is
used for such different dishes as chocolate pudding, blood sausages (blood
puddings), and steak-and-kidney pudding.
 Soufflé. Soufflés are very popular desserts with customers as they look
spectacular and are something most people do not make at home. The French
word Soufflé literally means to puff or to expand. Soufflés have a somewhat
undeserved reputation as being not only delicate and airy, but also frustrating as
they may fail to rise at all, or having done so, may collapse at the wrong time.
Therefore, “timing is everything” applies to making a successful soufflé. Soufflés
fall into two categories: sweet and savoury. Cheese soufflé is probably the best
known of the savoury variety. For the sweet dessert soufflés, Soufflé Grand
Marnier and the Harlequin Soufflé would be amongst the most popular.
 Jelly Desserts. There are different types of jelly desserts, from gelatin-based
treats to spreads that are eaten alone or in baked goods and candy. Jelly serves
as an all-around base for various moulded desserts that are usually fruit-
flavoured. There are also soft spreads such as jelly, jam, and preserves that are
usually used as toppings or fillings for various pastries, cookies, and cakes. A
variety of jelly desserts can be made by dissolving its powder form (animal
collagen used as base for gelatine which is an agent commonly found in jelly
desserts) into hot liquid and them chilling it to set. Fruit flavours, natural and
artificial, may be added together with dairy ingredients for a creamy custard-like
dessert made in a mould or cut into chunks or shapes. Jelly desserts also feature
different types of fruit spreads. In some places, including North America, jelly
consist of a mixture of fruit juice, pectin, and sugar cooked to create a clear
substance that keep its shape but is still spreadable.
Dessert Sauces
Dessert sauces can be generally categorized as follows, although there are

many variations of each, as well as hybrids that combine two or more types:
 Caramel Sauces. These are prepared by melting and caramelizing sugar to the
desired colour, then by adding a liquid (in most cases water) to thin it to a sauce
like consistency. For the most basic caramel sauce nothing else is added. For a
richer caramel sauce, cream and/or butter are incorporated (referred to as a
butterscotch sauce). Other flavourings can be added to a basic caramel including
spirits such as calvados and rum.
 Chocolate Sauces. These of course, used extensively. They may be hot or cold,
and either thin for masking a plate or very thick and rich, as a fudge sauce. A
basic chocolate sauce is made from chocolate and/or cocoa powder, sugar and
water cooked together. Richer versions contain the additions of cream and/or
butter.
 Coulis. In the pastry kitchen, the term coulis is used for berry juices and fruit
purees that are sweetened as needed, usually strained, then served as sauces.
The term coulis has been used for as long as 600 years to refer to strained gravy
or broth served with savoury dishes. It comes from an old French word “coleis”,
meaning straining, pouring, flowing or sliding. Traditionally, coulis were neither
thickened nor bound, however today it is common practice for them to be slightly
thickened. A coulis most commonly made from berries, usually raspberry as they
are high in pectin. Pectin is an enzyme found in some fruits which assists in the
thickening or setting of products. Raspberries are cooked with sugar and water
then strained to remove the seeds, and cooled. Coulis are usually served cold,
as a sauce or part of a compote. A well-made coulis should not separate when
poured on a plate, the sauce should be cooked sufficiently to enact the pectin
and therefore thicken the sauce.
 Custard Sauces. The foundational custard sauce is also known as vanilla custard
sauce. It is considered the mother sauce of the pastry kitchen. Not only can
many other custard sauces, such as chocolate or coffee flavoured sauce, be
prepared from this base, but the ingredients and method of preparation for crème
Anglaise are the starting point for many other dessert preparations. Custard
sauces are made by thickening milk, cream, sugar and eggs using either direct
heat or a Bain Marie.
 Fresh Cream or Sour Cream Sauces. Crème fraiche, clotted cream and sour
cream are all used as dessert sauces and toppings, sometimes thinned and/or
sweetened. They most frequently accompany fresh fruit but are also served with
warm baked fruit desserts. These may be flavoured with vanilla or a spice such
as cinnamon. Fresh cream is used as a sauce both in the form of a heavy cream
that is lightly thickened by whipping and whipped cream, or Chantilly cream,
which is really more of a topping.
 Sabayon Sauces. Sabayon sauces can be hot or cold and are made by
thickening wine by whipping it over heat together with egg yolks and sugar.
Sabayon sauces are served with fruit and with soufflés. Sabayon is also served
as a dessert by itself. The Italian version of sabayon, zabaglione, is made with
Marsala.
 Starch Thickened Sauces. Most fruit sauces are thickened with starch. This can
include cornstarch and arrowroot. They are generally cooked quickly to allow the
starch to gelatinize and eliminate the raw starch taste. Fruit juice sauces
thickened with corn flour will be cloudy. If made with arrowroot, they will be
clearer and softer. Starches are also used to thicken sauces made of cream or
milk and sauces based
CONCEPT NOTES:
Day 9 PREPARING DESSERTS
1. to discuss the guidelines in preparing desserts
2. to describe the different techniques being applied in preparing desserts
3. to tackle the guidelines in storing desserts
Preparing desserts
Techniques used to produce quality hot and cold desserts:
 Beating. Mixing vigorously to incorporate air into an ingredient or mixture

 Whisking. Using a whisk to incorporate air into liquids like cream and egg whites
into meringues
 Folding. Gentle movement that incorporates one product into another.
 Baking. Subjecting unbaked product to heat in an enclosed area such as an oven
 Whipping. Same as whisking
 Blending. Combining two or more ingredients
 Boiling. Subjecting food to heat while being completely submerged in liquid
 Poaching. Subjecting food to heat in liquid that is hot, but not moving; food needs
to be totally submerged at a temperature of 90ºC to 93ºC
 Steaming. Subjecting food to heat in vapour of boiling liquid from below
 Enrobing. Completely covering product; pouring ganache over the top, allowing
ganache to flow down the side to completely cover the cake; to dip in chocolate
to completely cover all sides
 Churning. Continual mixing of a liquid until an outcome is achieved
Presentation of prepared desserts
Desserts may include a garnish to decorate and enhance the dish. The garnish
should complement the ingredients. It is the presentation of desserts that give the dish
the “WOW” factor and will leave a lasting impression with customers. There are many
techniques that can be used to enhance the presentation of desserts. One of these is to
present the sweet standing up to give it some height on the plate. This can simply be
achieved by making use of plastic dariole moulds or pvc tubes lined with acetate, or in a
terrine mould then sliced. For example: semi-freddo. Various biscuits (brandy snaps,
wafers, or tuilles), sugar bark or pulled sugar, chocolate (white, dark milk or a
combination of these) in various shapes can be used. Fruits (dried, caramelized,
compote) can also be included.
Standard serving portion guidelines:
It is important to know how much sauce have to be made for a given situation.
This can be maintained in two ways. Manufacturing sauces on a litre basis as required,
daily or weekly. Making sauces on a per person basis is particularly useful when making
unusual or uncommon sauces. Approximately 30ml finished sauce per person should be
allowed.
Safety and hygienic practices in storing desserts
The following are sanitation guidelines that may be observed when storing
desserts:
 Always handle the food properly to avoid spoilage and contamination.
 Utensils and equipment should be washed thoroughly.
 You should keep away from serving food or food in general if you are ill to avoid
contamination.
 Properly store food and ingredients used in preparation.
 Maintain precaution on the food during distribution and service.
Desserts that contain uncooked eggs should be handled with extreme care since
dangerous bacteria such as salmonella can increase in raw eggs. You have to be really
careful with food containing eggs such as chocolate mousse and uncooked
cheesecakes. Food like egg custards contains protein that provides good food for
bacteria. If custards are not heated and cooled properly and quickly, bacteria in the
custard can grow quickly that might be dangerous for food consumption. Any dessert
that is not necessary to be consumed immediately must be cooled rapidly and stored in
a cool room until needed.
In keeping a pre-prepared dessert hot until service, make sure that the
temperature of the food is over 65 °C. Any dessert that is kept hot in the Bain-Marie or
hot water bath for a while should be discarded at the end of the service. Desserts that
were made using milk and cream should not be left to stand at room temperature for
any length of time. They should be kept inside the refrigerator until they are needed to
avoid the risk of food poisoning. Make sure to follow organizational requirements since
many desserts have a limited shelf life.
Ice cream is placed into freezer compatible food safe containers before being
wrapped securely, labelled and stored in the freezer until it is required. Fresh desserts
that have not sold would be stored in container that will allow them to be covered
without destroying any garnish that might be placed on top. Wrapping or covering is the
most dangerous part of keeping everything in place. Any container that is the wrong size
will cause damage to finished product.
Food and safety hazard, safe food handling guidelines
When it comes to handling food, you not only need top quality ingredients and
equipment but also practice and maintain proper safety and hygienic practices. It
contributes to the efficiency of work flow in the kitchen and also assures the workers
that what they will prepare will be appreciated by the diners/customers.
Food handlers should also wear Personal Protective Equipment (PPEs) as part of
safety measures. The following are examples of PPE:
 Apron. A kitchen apron keeps your uniform or clothes clean while cooking. It acts
as an extra barrier between your skin from different materials and ingredients
used in cooking that might cause you injuries. Moreover, make sure that if you
will be using mixers to tie the apron strings properly that it would not get caught
up in the mixer head or any rotating materials.
 Gloves. You can protect your hands by using gloves, specifically cut-resistant
gloves that are made with various materials. Though you might still need to
exercise caution when cooking, it is important to wear gloves to avoid
contaminating the raw ingredients when preparing food.
 Hair net. A hair net will keep away the stray hair strands that you have to prevent
contaminating the food with hair.
 Mask. It prevents any saliva or contaminants from the cook to mix with the
prepared food that may lead to spoilage.
 Closed shoes. Always wear closed shoes when cooking to protect your feet from
any spillage that may occur when cooking. It acts as a barrier between your feet
from the different materials used in cooking.
Proper Hand Washing Guidelines:
 Always consider the faucet, sink and its surrounding contaminated when starting
the hand washing procedure.
 You must avoid touching the sink.
 Turn water on and then wet your hands, wrists, and arms.
 Pour enough liquid soap on your palm then work into lather.
 Vigorously rub together all surfaces of the lathered hands and arms for 15
seconds. Friction helps remove dirt and microorganisms. Wash around and
under rings, around cuticles, and under fingernails
 Rinse hands thoroughly under a stream of water. Running water carries away dirt
and debris. Point fingers down so water and contamination won't drip toward
elbows.
 Dry hands completely with a clean dry paper towel.
 Using the same paper towel, turn the faucet off.
Hygienic Practices when Cooking:
 Always wash your hands before preparing food.

 Avoid wearing jewelry, watch, or perfume
 Make sure that your nails are short, clean, and without nail polish.
 Wear clean clothing.
 Remove your apron whenever you leave a food-preparation area.
 Don’t brush or comb your hair when you are near food.
 Do not smoke in food areas.
 Keep your fingers from your face, mouth, hair, and skin and other parts of the
body.
Safety Measures in the Kitchen:
 Cooking is fun but the kitchen can be a place for accidents. Due to the equipment
and activities done in the kitchen, one needs to know how to properly avoid
accidents without sacrificing work efficiency.
 Store knives in a wooden block or in a drawer.
 Never cook in loose clothes and keep long hair tied back. Loose clothing could
accidently catch fire or loose hair might fall on the prepared food which is
unsanitary.
 Never cook while wearing dangling jewelry. Dangling jewelry might get caught
with the kitchen utensils used during service.
 Keep potholders nearby and use them. Make sure to have potholders near you
when cooking so you can easily grab it when needed but not to close that it might
catch fire.
 Turn pot handles away from the front of the stove. It lowers the chances of you
bumping and knocking down the pots.
 Don’t let temperature-sensitive foods sit out in the kitchen. Raw meat, fish, and
certain dairy products can spoil quickly, so refrigerate or freeze them right away.
 Wipe up spills immediately. Keep the floor dry to avoid slips and falls.
 Separate raw meat and poultry from other items whenever you use or store
them. This avoids cross-contamination of harmful bacteria from one food to
another.
Study Questions: Answer the following briefly.
1. List down 9 ingredients used in preparing desserts. Describe each.
2. Cite at least 5 tools and equipment commonly used in preparing desserts.

Describe each.
3. What are the 4 types of dessert? Distinguish between each type.
4. Give at least 5 techniques in preparing desserts. Explain each.
5. How do you present desserts?
6. How do you store desserts?
Practical Test:
prescribed time period to complete the recipe to be given by the teacher and present
the finished product for evaluation based on set criteria.
Day 10 FOURTH QUARTERLY EXAM

Note: The teacher may use this standard rubrics form in the evaluation of every baked
output.
ASSESSMENT RUBRICS
Recipe Name _______________________ Date _______________________

Name of Student ____________________ Group _____________________
Direction: Evaluate the performance of the recipe. Indicate in the column below
the corresponding score based on the percentage assigned per criterion given.
CRITERIA PERCENTAGE SCORE
Laboratory Performance 50%
Chef Uniform 5%
Mise en place 15%
Technique 20%
Work Attitude 10%
Baked Product 50%
Color 10%
Shape 10%
Texture 10%
Flavor 15%
Packaging/ Plating 5%
TOTAL 100 %
NOTE: Chef Instructor’s discretion to change a certain percentage or criteria in
the evaluation of the laboratory activity performed may take effect based on the
nature of the recipe completed.
Comments / Suggestions
______________________________________________________________________
______________________________________________________________________

Final Module Bread and Pastry

Uploaded by

Copyright:

Available Formats

You might also like

Final Module Bread and Pastry

Uploaded by

Document Information

Original Description:

Copyright

Available Formats

Share this document

Share or Embed Document

Sharing Options

Did you find this document useful?

Is this content inappropriate?

Copyright:

Available Formats

Final Module Bread and Pastry

Uploaded by

Copyright:

Available Formats

ARELLANO UNI VE RSI TY

2600 Legarda St., Sampaloc, Manila, Philippines

SENIOR HIGH SCHOOL

COURSE SUBJECT DESCRIPTION: BREAD AND PASTRY PRODUCTION 1

FIRST QUARTER: (No. of hours required) 20 hrs.

The learners independently demonstrate core competencies in bread and pastry

1. explain core concepts in bread and pastry production

Day 1 COURSE OVERVIEW

Course Description: Bread and Pastry Production. This course is designed as a

On the other hand, working as a commis chef is a great way to pick a

The following is the list of common tasks performed by a baker:

In the Philippines, bakers often start their careers as apprentices or trainees.

Specialization is certainly the biggest difference between a baker and a pastry

1. What is the nature of this course?

2. Why is the study of baking important?

3. What skills and competencies are required in baking?

4. What are the career opportunities related to the course?

5. Differentiate a pastry chef from a baker.

Day 2 FUNDAMENTALS OF BAKING

Bake - To cook inside oven or any oven type appliances.

Blend - To mix or more ingredients until having homogeneous mixture.

Glace - To coat with icing like sugar glace.

Make a well - To make a whole at the center of the dry ingredients.

Mix - To combine ingredients in any way that affects a distribution.

Par-bake - To bake partially or half bake.

Scald - To heat near to the boiling point

Sheet out - to place the dough in the baking pan

Stir in - To put other ingredients to first mixture.

Window test - To check the dough if the gluten is already developed.

1. Baking tools and equipment

The learners independently demonstrate core competencies in preparing and producing

LO 1. Prepare bakery products

1.1Select, measure and weigh required ingredients according to recipe or

Day 3-4 ORIENTATION TO THE KITCHEN AND FAMILIARIZATION WITH THE

Orientation to the Kitchen Laboratory

One of the goals of Arellano University is to produce globally competitive

Kitchen Safety Rules:

1. Store knives in a wooden block or in a drawer.

Baking Tools & Equipment

Weighing Scale - kitchen weighing device that gives accurate measurement or

Dough scrapper pie plate cake tester pastry bag pastry

Rotary peeler pastry cloth grater drum sieve hand

Rubber scrapper cookie cutter muffin pan cake rotator

Measures for Pans and Dishes

Larsen, L. (2017). “How to Measure.” Retrieved from https://www.thespruce.com/how-

1 T = _____ tsp 1 cup = ______ tbsp.

1 bar butter =_____cup A dash = _____ tsp.

A pinch = _____ tsp. 1 pint = ____ cup

Day 6 BAKING INGREDIENTS

Essential Baking Ingredients

Minor Ingredients in Baking

Types of Leavening Agents

2. Market forms of flour 7. Types of fats

3. Properties of Flour 8. Uses of liquid

4. Categories of milk products 9. Types of chemical leavening

5. Types of leavening agents

Day 7 CLASSIFICATIONS OF BAKERY PRODUCTS

7-8 Types of bread

1 T = _ tsp 1 cup = __ tbsp.

1 bar butter =_cup A dash = _ tsp.

A pinch = _ tsp. 1 pint = cup