Operational Guide

Philosophy

The Extension program is anchored on the respect and dignity of Man and the
belief that each and every individual possesses the right to attain happiness and
fulfillment of his life, whereas the society has obligation to ensure that every member of
the community exercises his/her share in shaping the wholesome development of the
same society.

Vision
To have a better quality of life for all who are socially transformed individuals in
the rural and urban communities characterized by improved socio-economic, conditions,
respect cultural, diversity, physical/ health and morally uprightness.

Mission
1. Develop the skills and attitude of the out of school youth, unemployed adults,
working man and woman become self-reliance and productive members of
society.
2. Provide unlimited extension services needed by clienteles to become self-
sufficient and independent minded individuals.

Goals
1. Share the professional expertise of the College with external constituencies
(identified beneficiaries) its vocational and technical competence designed to
promote socio-economic and cultural development.
2. Enhance countryside development by establishing functional partnership
with selected Barangays and Municipalities.
3. Promote the quality of life through utilization of relevant technologies.
4. Develop and maintain network of relationships among the different GOs and
NGOs for the benefit of the identified clients of the College.
5. To upgrade the knowledge and skills of the Extension Personnel.
 Introduction

Baking is fun because it gives you a great sense of

accomplishment; it becomes a lucrative business for

most people with passion in it. Even if one is a

beginner, the procedures in preparing the recipes

can be easily followed.

This module provides useful information’s and tips on general baking. It gives a thorough

understanding of the ingredients functions and interactions.

 Made from Cream of tartar and starch, baking
powder is a leavening agent, which causes your
batter to rise. It has a built-in acidic ingredient,
so you don’t need to add anything else (unlike with
baking soda). Too much baking powder results in a
bitter tasting product, while too little results in a
tough cake with little volume.
Baking Powder

Baking soda is pure sodium bicarbonate,

and needs to be paired with an acidic ingredient
like honey, chocolate, or yogurt. Like baking powder
,it’s a leavening agent. Use too much, and you’ll have
a soapy, coarse cake.
Baking Soda

As a solid fat, butter is better suited for

baking than any other fat product. Butter in
particular adds flavour, with a melting point just
below body temperature, which is why some
cookies and baked goods tend to “melt in your
mouth.” It also helps in leavening and adds
Butter moisture.

This ingredient has multiple purposes depending

on the type of dish it’s being used in. Cornstarch is
usually either a thickener or a binder, but can also
be an anti-caking agent. It’s great to use in gluten-free
cooking instead of flour to thicken sauces, custards,
or cake fillings. Cornstarch

Eggs do a lot in baking, but most

importantly they’re a leavening agent
(adding volume), and are a binder, meaning
they keep the finished product together. You
can use the whole egg, for flavour, binding,
thickening, or glazing, or you can use egg
whites and egg yolks for separate things.
Egg whites are a drying agent, and add
moisture and stability. Egg yolks contribute
to texture and flavour.
Eggs
The protein in milk softens, contributes moisture,
and adds colour and flavour to baked goods. It’s
a double-whammy in terms of function, as it gives
the dough or batter strength and structure, as well
as adds tenderness, flavour and moisture.
Milk

Salt does a couple different things in

baking. For one, it helps preserve the colour
and flavour of flour. In bread, it controls of
the fermentation rate of yeast, and
strengthens the gluten protein in dough.
Though it seems salt is out of place in sweet
recipes, if you skip it, your product will taste
very bland, as it also enhances flavour.
Salt

Shortening is just 100%, solid fat made from

vegetable oils, almost exclusively used in baking.
When you use shortening instead of butter in
baking, you’ll get a softer and more tender, though
taller and less flavourful, product.
Shortening

In any given recipe, sugar is

performing a number of functions you’re
probably not aware of. For one, it adds
texture, like keeping your baked foods soft
and moist. It is also yet another leavener,
though working in conjunction with fat, eggs,
and liquid ingredients. Sugar sweetens by the
sugar caramelizing in the recipe, and adds
that “crunch” to the crusts of cakes and
Sugar cookies.

Flour holds ingredients together in baking.

When flour protein is combined with moisture
and heat, it develops into gluten. Different types
of flours have different levels of protein, which
are suitable for various baked goods.
Flour
1. Read the recipe thoroughly.

2. Use fresh ingredients.

3. Ensure the ingredients are at room temperature for better mixing - remove from the fridge

about 15 minutes before you start.

4. Measure all the ingredients before you begin mixing.

5. Use standard dry measuring cups for dry ingredients and standard liquid measuring cups

for wet ingredients.

6. Level off dry ingredients when measuring (don't use a heaped measure); measure liquid

ingredients on a level countertop for an accurate read.

7. Mix dry ingredients into liquid ingredients slowly and just until combined (don't over mix

otherwise the batter or dough will become tough).

8. Preheat oven to correct temperature (use an oven thermometer to confirm its accuracy),

and use the center rack for even heat distribution (unless your recipe states otherwise).

9. Line baking pans with foil to prevent sticking and to help with cleanup. Use parchment

paper when baking cookies.

10. Use the pan specified in the recipe.

How to store a cake?

Unfrosted and Uncut Cakes

Wrap these tightly in plastic wrap, top, sides, and bottoms, so
the plastic is touching the sides of the cake (that is to say, don’t just
drape the plastic over the top). Second to this, go for a plastic zip-top
bag. Store these wrapped cakes on the counter at room temperature,
and they’ll keep for about a week before starting to stale on you. Oil-
based cakes tend to keep a day or two longer than butter-based ones.
To keep cakes for longer than a week, try freezing them.

Frosted and Uncut Cake

The frosting actually acts like plastic wrap here, protecting the
cake from air and moisture in the environment. A frosted cake can be
kept at room temperature for four to five days. Cover it with a cake
keeper or an overturned bowl to protect it from dust, pet hair, and
other things in the air (plastic wrap isn’t necessary and would smooth
up the lovely frosting). Parks says that she actually keeps her frosted
cakes in the microwave!
 Cut Cake, Frosted or Unfrosted
As soon as you make a cut, moisture begins to escape and cause
the cake stale more quickly. If you can, cover the sliced edges with
more frosting to protect the cake from moisture loss. Otherwise, press
a piece of plastic wrap directly onto the sliced side and make sure it
sticks. Then proceed with covering and storing the cake as for the
uncut version. Cut cake keeps for a little less time, about three to four
days at room temperature.

When to Refrigerate Cakes?

Most cakes, frosted and unfrosted, cut and uncut, are perfectly
fine at room temperature for several days. Refrigeration is only
necessary if your kitchen gets very hot during the day (as Parks says,
“High moisture + high sugar + high temp = bacteria feeding frenzy”),
if you’re making a cake that won’t be served for more than three days,
or when cake includes a fresh fruit filling or topping, or whipped
cream frosting.

To refrigerate, wrap unfrosted cakes in plastic to protect it from

absorbing any weird fridge smells and to protect it from drying out,
and then unwrap it to warm up on the counter before serving. For
frosted cakes, chill the cake uncovered for 15 minutes to harden the
icing, then wrap it in plastic wrap.
For All Baked Goods…

You should let any

homemade baked good cool
completely before putting it in a
storage container. If your creation
is even slightly warm when it’s
sealed inside a container or
covered with plastic wrap,
condensation will form on your
treat making it soggy, or worse,
moldy. Once a baked good feels
like it’s at room temperature, let
stand for an additional 30 minutes
just to be safe.
 RECIPES
Buko Pie

A. Pasta

2 tasa all purpose harina

4 kutsara mantikilya o margarine
6 kutsara bugnao nga tubig

Pamaagi:

1. Magsukod ug harina. Ibutang ang mantikilya.

2. Otod-otoron ang harina ug hinay-hinay idugang ang bugnaw nga tubig.
(Maggamit ug pastry blender o duha ka tenidor or 2 ka kutsilyo.)
3. Omolon ang pasta nga morag bola. Isulod sa celopen ug ibutang sa
refrigerator mga 20 minutes.
4. Bahinon ka duha an pasta ug laparon pinaagi sa rolling pin; butangan ug
gamay na harina para dili magpikit sa flour board.
5. Ebutang sa plato ug lungag-lungagan sa tinidor para makahungaw ang
kapaso.
6. Ebutang sa oven mga tulo o lima ka minutos.

B. Esukod sa Pasta o Laman

2 ka tasa tubig sa butong
½ tasa puti nga asukal
3-4 tasa butong kinoskos
1 kutsara mantikilia
1 tasa gatas
1/4 to 1/3 tasa corn starch
2 tsp. vanilla
Pamaagi
1. Ebutang ang tubig sa butong,asukal ug pa bukala.
2. Elunod ang kinuskos nga butong ug lutuon mga singko minutos.
3. Elunod ang tinunaw nga corn starch, kugawon hangtod maluto.
4. Elunod ang mantikilia,binatel nga eggyolk,ug vanilla
5. Haunon ug ebutang sa plato ug tabunan sa katunga nga pinalapad nga crust
6. Sirado-on pag-ayo ug halasan sa binatel nga eggyolk o gatas
7. Luto-on sa oven nga kuarentaisingko minutos(45 minutos) o hangtod ma brown
ang Buko Pie.
8. Haunon sa oven ug patignawon
 Chiffon Cake

Mga Sagol:
3 Cups cake flour
½ Cup Sugar (½ batter + 1 eggwhites)
1 T Baking Powder
¼ tsp. Cream of Tartar
10 pcs. Egg whites
5 pcs. Egg yolks
1/7 Cup oil
1 tablespoon Orange Juice
1 Cup water
¼ tablespoon Salt

Pamaagi:
1. Ag-agon ang Arina ug Sukdon.
2. Sagulon ang Arina, Baking powder, ½ Cup na Asukar, Asin ug Powdered
Orange Juice.
3. Maghinang ug Atabay sa Tunga nan Mixing Bowl ug ilunod ang Oil,
Eggyolk ug Tubig.
4. Sagulon hinay-hinay gamit ang Wooden Spoon.
5. Batilon ang Eggwhite ug Cream of Tartar.
6. ilunod pag hinay-hinay ang Asukar.
7. Isagol ang Sinagol na Arina ug Tubig, hinay-hinay gamit ang Rubber
scraper.
8. Ibutang sa Hulmahan ug Lutuon Sulod sa 50 minutes.
 Choco-cup Cake

Mga Sagol:

2 Cups Cake Flour

2 teaspoon Baking Powder
1 teaspoon Vanilla
½ Cup Water
½ Cup Cocoa Powder
½ Cup Oil
4 Eggs (Separated)
¾ Cup Sugar (batter)
½ Cup Sugar (EggWhite)
1/8 teaspoon Cream of Tartar

Pamaagi:
1. Ag-agon ang Arina ug Sukdon.
2. Sagulon ang Arina, Baking powder, ½ Cup na Asukar, Asin ug Powdered
Orange Juice.
3. Maghinang ug Atabay sa Tunga nan Mixing Bowl ug ilunod ang Oil,
Eggyolk ug Tubig.
4. Sagulon hinay-hinay gamit ang Wooden Spoon.
5. Batilon ang Eggwhite ug Cream of Tartar.
6. ilunod pag hinay-hinay ang Asukar.
7. Isagol ang Sinagol na Arina ug Tubig, hinay-hinay gamit ang Rubber -
scraper.
8. Ibutang sa Hulmahan ug Lutuon Sulod sa 50 minutes.
 Boiled Icing

2 Egg Whites
1 Cup Sugar

Pamaagi:
1. Buyagon an Eggyolk sa Egg white.
2. Batilon ang Eggwhite.
3. ilunod hinay-hinay ang Syrup na hininang (1 cup sugar + ½
cup water).
4. Butangan nan Coloring.
 https://bakerbettie.com/varieties-flour/
 https://www.thekitchn.com/expert-advice-how-to-wrap-stor-151924
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