CBLM Core Bread

COMPETENCY BASED LEARNING MATERIAL
Sector : TOURISM
Competency : Prepare and Produce Pastry and Bakery products, Prepare and Produce
Gateaux, Tortes and Cakes, Prepare and Present Petit Fours, and Present desserts
Qualification: BREAD AND PASTRY PRODUCTION NC II
TECHNICAL EDUCATION SKILLS DEVELOPMENT AUTHORITY
BREAD AND PASTRY PRODUCTION NCII Page 1

INFORMATION SHEET #1
PROPER MEASURING AND WEIGHING OF INGREDIENTS
Understanding ingredients, why they function the way they do and how to adjust for
their differences will make the baking experience more successful and consistent.
FLOUR – Provides bulk and structure to baked goods. The higher the protein content, the
greater the flour’s gluten forming potential.
Types of Flour:
1. Cake flour – for tender cakes (6 – 8% protein).
2. Pastry flour – for pie crust and biscuits (7.5 – 9.5% protein).
3. All – purpose flour – for general baking/cooking (10 – 13% protein)
4. Bread flour – for yeast raised breads (12 – 15% protein)
5. Wheat flour – for breads (13 – 14% protein)
6. Gluten flour – added to other types of flour to increase protein content of weaker flours
(40 – 85%)
Most flours are purchased in 50 and 100 – pound bags. They should be stored in a lit,
ventilated room at room temperatures no higher than 27 C. Flour can be stored in a
refrigerator or freezer if necessary to prevent the onset of rancidity. Refrigeration may cause the
flour to absorb moisture, however, which will limit the flour’s ability to absorb additional
moisture during actual use.
MEASURING INGREDIENTS
One of the keys to successful baking is the correct measurement of ingredients one
should not only follow the amounts stated in a recipe but also measure them in the right way.
Dry and liquid ingredients are measured differently.
Dry ingredients like flour and sugar are measured in nested measuring cups
which come in a set of 4 (1 cup, ½ cup, 1/3 cup and ¼ cup). Sugar and all-purpose flour are
measured by dipping the cups into the ingredient until filled then leveling it off with a spatula.
For cake flour and confectioners’ sugar, ingredients are spooned onto the cup then leveled off.
Liquid ingredients are poured into spouted glass measuring cups placed on a
flat surface. Measurement is read at eye level.
Small quantities of dry and liquid ingredients are measured using spoons
measuring 1 tablespoon, 1 teaspoon, ½ teaspoon, or ¼ teaspoon. Dry ingredients are leveled
off with spatula.
Shortening is measured by pressing down firmly into the measuring cup to

make sure there are no air spaces. Brow sugar is also packed firmly to ensure proper
measurement. When the cup is inverted the measured sugar should retain the shape of the
cup.
Butter need not be measured in cups. One bar of butter is already 1 cup just
divide the bar into 2 for 1/3 into 3 and so on.

SELECTING, MEASURING AND WEIGHING INGREDIENTS
Understanding ingredients why they function the way they do and how to adjust for
their differences will make the baking experience more successful and consistent.
1. FLOUR –
is a finely ground meal or powdery product obtained from
milling or grinding cereal grains, root crops, starchy vegetables, and other foods.
Bread Flour All Purpose flour Cake flour

(strong flour or hard (Family flour, (weak flour or soft
flour) general flour pastry
flour)
flour)
Protein 12-14% 10-11% medium 7-9% weak gluten strength

content strength
High gluten strength
Source Hard dark red Combination of all U.S. western white, soft red
spring(dark northern purpose flour and winter, white and white club
spring)or hard red cake flour wheat
winter
Product Breads A good median in Cakes,

utilization the flour varieties
Rolls Cookies
which can
Sweet yeast –raised substitute either Pastries
bread flour or cake
Products Other specialty
flour but requires
more kneading fir Products such as noodles
bread and less for
cake to control
gluten development.
When rubbed between
Identification When rubbed between A combination of
fingers feels sleek, velvety
two fingers, feels gritty, qualities of bread
and smooth.
sandy, dry and granular and cake flour.
Whiter than bread flour and
all purpose flour.
Has creamy color
When pressed together, When pressed together
does not lump easily clumps a bit and tends to
hold its shape.
Leavening Yeast Baking powder Baking powder

agents Baking soda and Baking soda
yeast
Kinds of Wheat
The common wheat are classified into four major categories:
1. hard red spring
2. soft red winter
3. soft white winter
4. soft white spring
Wheat flour are differentiated by such factors such as:
a. protein content
b. virtuosity or translucency of the kernel
c. kernel color and kernel hardness
Storage of flour
1. Store flours and other cereal in tightly covered containers to keep out dust, moisture and
insects.
2. Store in dry place at room temperature.
3. Flour maybe stored satisfactorily for 2-3 months.
What's the difference between cake flour, bread flour, and all-purpose flour?
The main difference among flour types is in the gluten content, which varies depending on
whether the flour is made from hard wheat or soft wheat. Gluten is the protein that helps yeast
stretch and rise. To achieve the best baking results, use the type of flour a recipe specifically
calls for.
1. All-purpose flour is designed for a number of uses, including cookies, quick breads,
biscuits, and cakes. A mixture of high-gluten hard wheat and low-gluten soft wheat, it
comes in both bleached and unbleached forms, which can be used interchangeably.
2. Cake flour is made predominantly of soft wheat. Its fine texture and high starch
content make it ideal for making tender cakes, cookies, biscuits, and pastries that do
not need to stretch and raise much.
3. Pastry flour is similar to cake flour but has slightly higher gluten content. This aids the
elasticity needed to hold together the buttery layers in flaky dough such as croissants,
puff pastry, and pie crusts.
4. Self-rising flour is all-purpose flour that has had baking powder and salt added to it.
Use it in yeast bread recipes in place of all-purpose flour by omitting salt, and in quick
bread recipes by omitting salt and baking powder.
When the recipe calls for: Substitute:
1 cup minus 2 tablespoons sifted all-purpose

1 cup sifted cake flour
flour

1 cup pastry flour 1 cup minus 1 tablespoon all-purpose flour
1 cup minus 1 tablespoon all-purpose flour

1 cup self-rising flour plus 11/2 teaspoons baking powder and 1/8
teaspoon salt
1 cup all-purpose flour 1 cup plus 1 tablespoon pastry flour
Pastry flour and cake flour are both milled from soft wheat and have lower protein
levels, which makes them more suitable for items that need to be tender, such as cakes, pies,
and pastries.
While pastry flour is usually sold unbleached, most cake flour, including Softasilk®, is
bleached to speed up the natural process of flour maturing and color lightening.
In the past, wheat was left to mature in the field, and flour was stored in silos for a while,
allowing the oxygen in the air to bleach the flour naturally. These days, because farmers take
their wheat to market sooner, flour millers bleach flour to speed up that maturing process.
Bleaching toughens cake flour's protein. This allows cake flour to support large
amounts of sugar and fat without collapsing. But, because of this strengthening effect,
substituting cake flour for pastry flour does have some physical effects. In cookies, for example,
using cake flour reduces the amount that cookies spread.
Still, because of its lower protein levels, using cake flour instead of pastry flour will
yield products that are tendered and possibly more crumbly. To compensate for that, you can
substitute 1 cup plus 2 tablespoons of cake flour for every cup of pastry flour. Normally, you
don't have to make any adjustments in the other ingredients.
Substituting white flour for whole-wheat flour could make a difference in many dishes,
especially in baked goods, because the flours are so different in texture, taste, and moisture
content.
White flour is the ground inner kernel or endosperm of two types of wheat: high-gluten
hard wheat and low-gluten soft wheat. It contains neither the bran nor the germ of whole-
wheat flours.
Whole-wheat flours are available in two general types: The type labeled "whole-wheat" is
usually ground hard wheat that is high in gluten and best for baking bread. Whole-wheat
"pastry flour" is made from a soft wheat low in gluten and is best for cakes, muffins, biscuits,
scones, pastries, and cookies.
Although bread flour and pastry flour -- either white or whole-wheat -- can't be substituted for
each other, most sources say you can successfully substitute up to half of the whole-wheat
flour called for in a recipe with all-purpose white flour. You may have to experiment with the
amount of the liquids in the recipe as a result.
Keep in mind, however, that white flour does not contain the fiber and nutrients of
whole-wheat flour. Whole-wheat flour has fewer calories and carbohydrates than white flour,
and it contains five times the fiber, twice the calcium, and 25 percent more protein than white
flour.
A "fortified" food is one that has had one or more nutrients added to it that it normally
does not have. For example, milk is fortified with vitamin D. Orange juice can be fortified with
calcium, which benefits bone health.
Other foods, such as flour, can lose important nutrients during processing. By
"enriching" the food, the food processor adds back lost vitamins and minerals, so the food can
still provide most of these nutrients.

However, "enriching" does not mean extra vitamins or minerals are added. Instead, a food such
as breakfast cereal can use "enriched" flour and be "fortified" with added vitamins and
minerals.
NON- WHEAT OR COMPOSITE OF FLOURS

Flour made from grinding or milling grain kernels other than wheat, root crops and
legumes are collectively referred to as non-wheat flour. One or more of these flours may
partially replace wheat flour for cooking purposes and the resulting flour mixture is called
composite flour.
1. Rye flour- this is obtained from sifting rye meal. Of the non- wheat flour, Rye flour
approaches the quality of wheat flour for bread-making but since it lacks the gluten-forming
PROTGEINS wheat flour.
2. Corn Flour – It is obtained by milling and sifting yellow or white corn. The tortillas of the
Mexicans are unleavened corn cakes using corn flour as the basic ingredient.
3. Buckwheat - it is a finely ground product obtained from sifting buckwheat meal. It is used
in making buckwheat pancakes.
a. Potato flour - it is made from white potatoes which are then dried and
ground, this makes a good quality doughnuts and fairly acceptable
cookies.
b. Rice flour – it is prepared by milling white rice..
c. Soy Flour - there are two kinds: the full – fat and the low fat soy flour
The former is made from dehulled soybeans while the latter is prepares from
defatted soybeans or soybean from which most of the oils gas been previously extracted.
a. Waxy Rice flour – it is also known as sweet rice, which is marketed in the USA.
SUGAR AND SWEETENERS

They serve special purposes in the bakeshop, provides flavor and color, tenderize
products by weakening gluten strands, provide food for yeast, serve as a preservative and act
as a creaming or foaming agent to assist with leavening.
Sugar – are carbohydrates. They are classified as simple sugar such as glucose and fructose
which occur naturally in honey and fruits, or complex sugar, which may occur naturally such
as lactose in milk or in refined sugars.
Sweetener – can be used to achieve the same benefits of as sugar in baked goods.
Types of sugar:
1. Corn syrup – produced by extracting starch from corn kernels and treating it with acid
or an enzyme to develop a sweet syrup. This syrup is extremely thick but is less sweet
– tasting as honey or refined sugar
2. Glucose – thick syrup extracted from the starch in corn, potatoes, rice or wheat in a
process known as hydrolysis.

3. Invert sugar – dense sugar syrup produced by refining sucrose with an acid. About 20
to 30% sweeter than regular sucrose and it is extremely hygroscopic.
4. Honey – a strong sweetener consisting of fructose and glucose. It is created by

honeybees from nectar collected from flowers.
5. Malt – produced fro germinated barley or wheat grains. The enzymes in malts aid in
the fermentation of many types of bread. It also enhances the elasticity of bread dough
and retains moisture in the crumb.
> granulated sugar – refined sugar, table sugar, castor or caster sugar.
 Confectioner’s sugar – contains approximately 3%

cornstarch to retard
Crystallization. It is primarily used in icings and also a component of cake mixes. The
finest of this sugar tends itself to easier blending.
 Brown or yellow sugar – brown sugar contains caramel, mineral matters and moisture. It
still contains molasses and not been notably purified. This is used where the flavor and
color of the brown sugar is desired.
 Other sugar
Corn sugar or dextrose – made from corn starch. It is approximately 75% as sweet

As granulated sugar .it is directly fermentable by yeast; so using it enhances fermentation.
Milk sugar or Lactose – it is present in fresh and skimmed milk. Although it is not used as a
separate ingredient, it is important that the lactose in milk and milk products imparts
additional flavor and sweetness in the product.
Malt sugar or maltose – is present in malt syrup used in bakery

products and add sweetness to the product other sugar in baking is molasses and honey.
Effect of Sugar in Baked Products
1. Increase dough development

2. Gives a richer crust
3. Improves flavor, aroma, and nutrition
4. Increase tenderness
5. Increase volume
FATS – general term for butter, lard, margarine, shortening and oil. Fats provide flavor and
color, add moisture and richness assist with leavening, help extend a product’s shelf life and
shorten gluten strands, producing tender baked goods.
1. Butter – is a fatty substance produced by agitating cream. Contains at least 80% milk fat,
not more than 16% water and 2 – 4% milk solids, may or may not contain added salt.
 Salted butter – added with 2.5% salt.

Storage: Should be well wrapped and stored at temperatures between 32 F. If well wrapped,
frozen butter will keep up to nine months at a temperature of 18 C.
2. Lard – rendered pork fat, contains a small amount of water.
3. Margarine – manufactured from animal or vegetable fats or a combination of such fats

added with flavorings, colorings, emulsifier, preservatives and vitamins. The firmer the
margarine, the greater the degree of hydrogenation and the longer is its shelf life.
4. Shortening – Any fat is a shortening in baking because it shortens gluten strands and
tenderizes the product.
MILK AND DAIRY PRODUCTS
Milk and Dairy products provides texture, flavor, volume color and nutritional value for
cooked or baked items.
1. Whole milk – consists primarily of water (about 88%).

2. Concentrated Milk:
o Evaporated milk – produced by removing approximately 60% of the water from

whole milk. Requires no refrigeration until opened.
o Sweetened condensed milk – contains large amounts of sugar (40 – 45%)
o Dry milk powder – made by removing virtually all the moisture from
pasteurized milk.
CREAM – a rich liquid milk product containing at least 18% fat.
1. Whipping cream – generally used for thickening and enriching sauces, making ice
cream and as icing.
2. Heavy cream - whips easily and holds its whipped texture longer than other creams
Storage: unwhipped cream should not be frozen. Keep cream away from strong odors and
bright lights, as they can adversely affect its flavor.
CHEESES – One of the oldest and most widely used foods known to humans.
Fresh cheeses – uncooked or unripe with many uses in sweet and savory bakeshop
preparations. They are generally mild and cream with a tart tanginess.
Cream cheese – used in cheesecakes, pastry feelings and icings.
Mascarpone – with pale ivory color and rich sweet flavor. It is useful in sweet sauces, ice
creams and fillings.
Ricotta – It is white or ivory in color and fluffy, with a small grain and sweet flavor.
EGGS
EGGS – leaven and thicken items in the bakeshop. They enrich and
tenderize yeast breads and extend the shelf life of some baked
goods.
Sizes

Storage: improper handling quickly diminishes egg quality. Should be stored at
temperatures below 40 F and at a relative humidity of 70 – 80 %. eggs will age more during one
day at room temperature than they will during one week under proper refrigeration.
THICKENERS
Starches – often used as thickening agents in bakeshop products.

Examples:
 Cornstarch – produced from corn kernels.
 Tapioca – a starch produced from the root of the cassava plant.
Gelatin – one of the most commonly used thickeners in the bakeshop.
1. Granulated gelatin – one envelope is enough to set 1 pint of liquid into a firm gel.
2. Sheet or leaf gelatin – produced in varying thickness in weight. The average is 3 grams
per sheet.
Bloom – to soften gelatin in cold water before melting and using.
FLAVORINGS
1. Salt – the most basic seasoning. It strengthens the gluten structure in bread dough.
2. Vanilla – the most frequently used flavoring in the bakeshop. It comes from the pod of
fruit , called a bean, of a vine in the orchid family.
3. Coffee – its smoky richness marries well with chocolate, cinnamon, mint and nuts in
mousses, candies and ice cream.
4. Tea – use to flavor creams and custard. (e.g Black tea)
5. Mint – has a tart aroma and flavor.
6. Anise – has a distinctively strong sweet flavor.
7. Allspice – gives a distinctive taste to spiced cookies such as ginger bread.
8. Cinnamon – blended for consistent flavor and aroma.
9. Nuts – provide texture and flavor in baked goods.
10. Alcoholic beverages – added to enhance flavor.
FLAVORS –the most frequently used flavoring in the bakeshop. It comes from the pod of fruit,
called a bean; of a vine in the orchid family. These are extracts or solution of the flavor
in ethyl alcohol or some other solvent. The base of the flavors is the
extracted essentials of the fruit or bean, or imitation of the same.
Many fruit flavors are derived from the natural oils found in the
surface part of the fruit. Some extracted from the pulp were flavors
are often supplemented by artificial flavor or coloring. Do not use to
much flavorings.

COCOCA AND CHOCOLATE - are used widely in the production and finishing of cakes,
pastries, pies and cookies. Not only they provide for variety of product but they also supply
body and bulk to the cake mix or icing.
MISE EN PLACE
Mise en place is a French term meaning to put in place. In the kitchen, it means having
everything in place necessary for the
successful preparation of a meal. In the
bakeshop, it means accurate selection and
measurement of ingredients, and
preparation of all the components and
equipment needed to prepare the final
product.
COMMON ABBREVIATIONS
Teaspoon = tsp
Tablespoon = Tbsp.
Cup = c
Pint = pt.
Quart = qt.
Gram = g
Milliliter = ml
Liter = lt.
Ounce = oz
Fluid ounce = fl. oz.
Pound = lb
Kilogram = kg.
COMMON EQUIVALENTS
Dash 1/8 teaspoon

3 teaspoons 1 tablespoon
2 tablespoons 1 fl. oz.
4 tablespoons ¼ cup ( 2 fl. oz.)
5 1/3 tablespoons 1/3 cup (2 2/3 fl. oz.)
16 tablespoons 1 cup ( 8 fl. oz)
2 cups 1 pint( 16 fl. oz)
2 pints 1 quart (32 fl. oz)
4 quarts 1 gallon (128 fl. oz)
2 gallons 1 peck
4 pecks 1 bushel
1 gram .035 ounces
1 ounce 28.35 grams ( often rounded to 30)
454 grams 1 pound
2.2 pounds 1 kilogram ( 1000 grams)
1 teaspoon 5 milliliters
1 tablespoon 15 milliliters
1 fluid ounce 30 milliliters
1 cup .24 liters
1 gallon 3.80 liters

MEASUREMENT AND CONVERSATION CHARTS
When you know: Multiply by: To find:
Mass ( weight ) ounces 28.35 grams
Pounds .45 Kilograms
Grams .035 Ounces
Kilograms 2.2 Pounds
Volume (capacity) Teaspoons 5 Milliliters
Tablespoons 15 Milliliters
Fluid ounces 29.75 Milliliters
Cups .24 Liters
Pints .47 Liters
Quarts .95 Liters
Gallons 3.785 Liters
Milliliters .034 Fluid ounces
Temperature Fahrenheit 5/9 (after subtracting Celcius

32)
Celcius 9/5 (then add 32) Fahrenheit
ROUNDED MEASURES FOR QUICK REFERENCE
1 oz - 30 g
4 oz - 120 g
8 oz - 240 g
16 oz 1 lb 480 g
32 oz 2 lb 960 g

36 oz 2 ¼ lb 1000 g
¼ tsp 1/24 fl. oz. 1 ml.
½ tsp 1/12 fl. oz. 2.5 ml
1 tsp 1/6 fl. oz. 5 ml
1 Tbsp ½ fl. oz. 15 ml
1cup 8 fl. oz. 240 ml
2 cups (1 pt.) 16 fl. oz 480 ml
4 cups (1 qt.) 32 fl. oz 960 ml
4 qt. (1 gal.) 128 fl. oz. 3 ¾ lt.
32 F 0C -
122 F 50 C -
212 F 100 C -

SELF- CHECK 1
MULTIPLE CHOICES: Read carefully each statement and answer correctly. Write the letter that
corresponds to your answer in a separate answer sheet.
1. An ingredient that provides bulk and structure to any baked goods.
a) Sugar c. flour
b) Milk d. eggs
2. They provide flavor and color, tenderize products by weakening gluten strands, provide
food for yeasts and serve as a preservative.
a) Eggs c. butter
b) Flour d. sugar
3. The general term for butter, lard, margarine, shortening and oil. It provides flavor and
color, moisture and richness and assist with leavening.
a) Flour c. fat
b) Emulsifier d. powdered milk
4. It is thick syrup extracted from the starch in corn, potatoes, rice or wheat in a process
known as hydrolysis
a) Honey c. glucose
b) Malt d. maple syrup
5. This is made out of a rendered pork fat.
a. Margarine b. butter c. cooking oil d. lard
6. This ingredient is produced by removing approximately 60 percent of the water from
whole milk.
a) evaporated milk c. whole milk
b) condensed milk d. dry milk powder
7. A rich liquid milk product containing at least 18% fat.
a) Cheese c. cream
b) Butter d. lard
8. An ingredient that is known to be the oldest and most widely used foods by humans.
a) Cheese c. margarine
b) clotted cream d. yogurt
9. It flavors, leaven and thickens items in the bakeshop.
a) Flour c. eggs
b) Cheese d. ricotta
10. A starch produced from the root of the tropical cassava.
a) Cornstarch c. thickness
b) Arrowroot d. tapioca

BAKERY TOOLS AND EQUIPMENTS
LEARNING OBJECTIVES: After reading this information sheet you should be able to identify
the different bakery tools and equipments.
TOOLS AND EQUIPMENT FOR THE BAKESHOP
Standards: (based on the National Sanitation Foundation)
1. Equipments and tools must be easily cleaned.
2. All food contact surfaces must be non- toxic, non-absorbent, corrosion resistant and
non- reactive.
3. All food contact surfaces must be smooth, that is, free of pits, cracks, crevices ledges,
and rivet heads bolts.
4. Internal corners and edges must be rounded and smooth; external corners and angles
must be smooth and sealed.
5. Coating materials must be non-toxic and easily cleaned; coatings must resist chipping
and cracking.
6. Waste and waste liquids must be easily removed.
Classification of Tools and Equipments according to their function:
A. HAND TOOLS - Designed to aid in cutting, shaping, moving or combining foods.
Examples:
 Grater – used to shred ingredients into small uniform pieces so that they will
blend or melt easily when cooked.
 Pastry brush – used to apply coatings onto bake ware or to glaze foods before or
after cooking.
 Rolling pins – help flatten or spread dough to a uniform thickness before
cutting and baking. They also assist kneading and flattening lumps of dough.
 Cutter – consist of one or more blades mounted in a handle.
B. KNIVES – tool used for cutting, shaping and scoring dough.

Examples:
 Paring knife – a short knife used for detailed work or cutting fruits.
 Bread or cake knife – a knife with a long, serrated blade that cuts easily
through bread crust or pastry items.
 Lame or Bread slasher – used to score the surface of bread dough before
baking.
C. MEASURING OR PORTIONING DEVICES – provides accuracy in the measurement of

the needed ingredients.
 Scales – necessary to determine the weight of an ingredient or a portion of the food.
 Liquid measuring cup – comes in milligrams and ounces. Designed to measure a
liquid ingredient/s.

 Dry measuring cup – used to measure all the dry ingredients.
 Measuring spoon – comes in set. Used to measure a only a spoonful of ingredients.
 Portion scoop- resembles ice cream scoops. Useful in portioning muffin batters and
cookie dough.

D. COMMON BAKEWARE
 Sheet pan- shallow rectangular trays with a 1 inch lip on all four sides.
 Cookie sheet – similar to sheet pan but made without the lip.
 Tart pan- come in individual or large sizes and in round, rectangular, square or
boat shapes.
 Cake pans – designed for cakes with different shapes and sizes.
 Muffin pan – make it possible to bake a number of individual pastries at one
time.
 Molds – small metal or ceramic containers used for molding or baking individual
portions of mousse, custard or soufflés.
 Wire mesh sifter – used for aerating, blending and removing impurities from
dry ingredients.
E. DECORATING TOOLS/ EQUIPMENT

 Pastry bag – helps dispense fillings, frosting and batter into uniform and
decorative patterns.
 Decorating tips- made from plastic or stainless steel cones fitted in a pastry bag
to produce unique shapes when icing is passed through them.
 Cake combs – are flat metal or stiff plastic tool with teeth cut along each edge
that leaves parallel lines in the icing or frosting when dragged across the
surface.
 Cake turntable – a round metal or plastic platform seated on a heavy stand
which makes applying an even layer of icing or decorative piping on cake fast
and easy.
 Flower nail – used as a stand when making sugar flowers.
 Gum paste stick – used to make details in making sugar- paste flowers.
 Mold / Cutter – used to shape dough or gum paste into different shapes and
size.
 Mandoline – a manually operated slicer made of stainless steel with adjustable
slicing blades.
F. HEAVY EQUIPMENT
 Food Processor – has a motor housing with a removable bowl and S – shaped
blade. Used to puree cooked foods, chop nuts and emulsify sauces.
 Electric Mixer – have several operating speeds and comes with different
attachments. A spiral mixer known as the Orbital mixer is used for mixing bread
dough.

 Oven – an enclosed space where food is cooked by being surrounded by hot air.
 Baker’s Peel – is a wooden or metal shovel used to slide breads and pizza onto
the oven.
Electric Mixer
Rolling Pin

SELF CHECK 2
Matching Type: Match column A with Column B
Column A Column B
1. Used to determine the weight a.
a. Baker’s peel
of ingredients
2. Container used in mixing dry and b. Transparent measuring
liquid ingredients cup
3. Used to flatten dough into a uniform
c. Rubber scraper
thickness
4. Tool used to carry out bake products d. Mixing bowl
from the oven
e. Rolling pin
5. Tool used to measure small amount of
liquid and dry ingredients f. Weighing scale
6. Tool used to scrape small amount
from containers
g. Spatula
7. Used to measure liquid ingredients h. Offset spatula
8. Used to sift flour
9. Tool used to remove sticky baked food i. Sieve
from pans
10. Serrated knife used to cut/slice bread
crust or pastry
BREAD AND PASTRY PRODUCTION NCII

Page 21
CULINARY AND TECHNICAL TERMS COMMONNNLY USED IN INDUSTRY IN RELATION TO
PASTRY AND BAKERY PRODUCTS
LEARNING OBJECTIVES: After reading this information sheet you should be able to define the
culinary and technical terms commonly used in industry in relation to pastry and bakery products.
BAKERY TERMS
(The A – Z of Baking Pastry Production)
Absorption – the ability of flour to absorb moisture when mixed into a dough; varies according to
protein content, growing and storage conditions of the flour.
Acid – foods such as citrus juice, vinegar and wine that have a sharp or sour flavor.
Additives – substances added to many foods to prevent spoilage or to improve appearance,
texture, flavor or nutritional value; maybe synthetic materials copied from nature or naturally
occurring substances.
Aerate – to whip air into a mixture to lighten it or to incorporate air into a mixture through sifting
and mixing.
Albumen – the principal protein found in egg whites.
Artisan – a person who works in a skilled craft or trade; one who works with his or her hands;
applied to bread bakers and confectioners who prepare foods using traditional methods.
Bain marie- a hot water bath used to gently cook food or keep cooked food hot; a container for
holding food in hot water.
Bake blind – process of baking a pie shell or tart shell unfilled using baking weighs or beans to
support the crust as it bakes.
Bake- off - the procedure of cooking prepared dough or other pastry item that has been produced
elsewhere and is merely finished on site.
Baker’s Peel – flat handled paddle used to slide food, particularly bread and pizza into a deck
oven.
Baker’s Percentage – a system for measuring ingredients in a formula by expressing them as a
percentage of the total flour weight.
Baking – a dry – heat cooking method in which foods are surrounded by hot, dry air in a closed
environment; similar to roasting, the term baking is usually applied to breads, pastries, vegetables
and fish.
Baking powder – a mixture of sodium bicarbonate and one or more acids, generally cream of tartar
and or sodium aluminum sulfate, used to leaven bake goods; it releases carbon dioxide gas if
moisture is present in a formula; single- acting baking powder releases carbon dioxide gas in the
presence of moisture only; double acting powder releases some carbon dioxide gas upon contact
with moisture, and more gas is released when heat is applied.
Baking soda – sodium bicarbonate, an alkaline compound that releases carbon dioxide gas when
combined with an acid and moisture; used to leaven baked goods.
Base – a mixture of one or more dry ingredients to which flour, water and yeast are added.
Batter – a semi liquid mixture containing flour or other starch used to make cakes and breads; the
gluten development is minimize and the liquid forms the continuous medium in which other
ingredients are dispersed; generally contains more fat, sugar and liquids than a dough. It is also
used to oat foods for deep frying.

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Beating – a mixing method in which foods are vigorously agitated to incorporate air or develop
gluten; a spoon or electric mixer fitted with a paddle is used.
Biscuit – a small, flaky quick bread leavened with baking soda or baking powder for a light, tender
texture; the dough is rolled out and cut into desired shapes and sizes.
Biscuit method – a mixing method used to make biscuits, scones and flaky doughs; it involves
cutting cold fat into the flour and other dry ingredients before any liquid is added.
Blanching – very briefly and partially cooking a food in boiling water or hot fat; used to assist
preparation, to remove undesirable flavors or to prepare a food for freezing.
Blending – a mixing method in which two or more ingredients are combined just until they are
evenly distributed..
Bread flour – blended flour made from hard winter wheat with a protein content between 12 and
15 percent.
Bun – any of a variety of small, round yeast rolls; may be sweet or savory.Cake comb – a utensil
made from hard plastic, metal or rubber with sharp teeth carved into one or more of its sides; used
to create patterns in icings and chocolates.
Cake flour – finely milled soft wheat flour with a protein content of less than 8 percent; designed to
produce tender products.
Caramelization – the process of cooking sugars; the browning of sugar enhances the flavor and
appearance of foods.
Coagulation – the irreversible transformation of proteins from liquid or semi liquid state to a drier
solid state.
Confectionery – transforming sugar into sweets.
Crepe – a thin delicate unleavened griddlecake made with a very thin egg batter cooked in a very
hot sauce pan.
Crumb – the interior of bread and cake.
Crumb coat – a thin layer of icing applied to a cake to seal loose surface crumbs before a final
decorative layer of icing is applied.
Curd – the solid portions of milk when it separates; what becomes cheese.
Deck oven – an oven with stationary, individually heated shelves.
Deep frying – a dry heat cooking method that uses convection to transfer heat to a food
submerged in hot fat.
Develop – to mix dough to the point when the protein bond in the flour forms gluten and the
dough becomes smooth and elastic.
Dough – a mixture of flour and other ingredients used in baking; has low moisture content, and
gluten forms the continuous medium into which other ingredients are embedded.
Dough hook – mixer attachment used when kneading bread dough or other heavy products.
Dusting – lightly coating the surface of an unbaked dough product with a powdery substance such
as flour or cornmeal, usually to prevent sticking or to give the product a decorative surface.
Egg wash – a mixture of beaten eggs (whole eggs, yolks or whites) and a liquid, usully milk or
water, used to coat doughs before baking to add sheen.
Emulsification – the process by which generally unmixable liquids such as oil and water are
forced into a uniform distribution.
Emulsifier – a substance, natural or chemical, added to a mixture to assist in the binding of
unmixable liquids.
Emulsify – the process of combining a fat and a liquid into a homogeneous mixture, accomplished
by proper blending of ingredients

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Fermentation – the process by which yeasts converts’ sugar into alcohol and carbon dioxide; it
also refers to the time that yeast dough is left to rise.
Flambé – food served flaming; produced by igniting brandy, rum or other liquor so that the alcohol
burns off and the flavor of the liquor is retained.
Flat icing – an opaque white sugar glaze used to decorate Danish pastry and coffeecakes.
Flavoring – an item that adds a new taste to a food and alters its natural flavors.
Folding – a mixing method in which light, airy ingredients are incorporated into heavier
ingredients by gently moves them from the bottom of the bowl up over the top in a circular motion.
Fondant – a sweet thick opaque sugar paste commonly used for glazing pastries.
Frosting - also known as icing. A sweet decorative coating used as a filling between the layers or as
a coating over the top and sides of the cake.
Frying – a dry heat cooking method in which food are cooked in hot fat.
Fudge – a cooked mixture of sugar, corn syrup, butter or cream flavorings made into a soft candy
or thick icing.
Ganache – a rich blend of chocolate and heavy cream used as a pastry or candy filling or frosting.
Garnish – food used as an attractive decoration.
Gateau – refers to any cake-type dessert. It also refers to various pastry items made with short
dough or sweet dough.
Gelatinization – the absorption of moisture during baking.
Glaze – any shiny coating applied to food or created by browning.
Glucose – Thick, sweet syrup made from cornstarch, composed primarily of dextrose.
Gum paste – smooth dough of sugar and gelatin that can be colored and used to make decorations
especially for pastries..
Kneading – a mixing method in which dough is worked to develop gluten.
Leavener – an ingredient or process that produces or incorporates gases in a baked product in
order to increase volume, provide structure and give texture.
Mandoline – a stainless steel, hand operated slicing device with adjustable blades.
Marzipan – a paste of ground almonds, sugar and glucose use to fill and decorate pastries.
Melting – the process by which certain foods, especially those high in fat, gradually soften and
then liquefy then heated.
Meringue – Foam made of beaten egg whites and sugar.
Microwave cooking – a heating method that uses radiation generated by special oven to penetrate
the food; it agitates water molecules, creating friction and heat; this energy then spreads
throughout the food by conduction.
Mis en place – French for putting in place. It refers to the preparation and assembly of all
necessary ingredients and equipment.
Mix – to combine ingredients in such a way that they are evenly dispersed throughout the mixture.
Moist-heat cooking method – cooking methods, principally simmering, poaching boiling and
steaming, that use water or steam to transfer heat.
Molder – a mechanical device that shapes divided bread dough into forms before proofing and
baking.
Molding – the process of shaping foods, particularly custards, tortes and mousses into attractive,
hard-edged shapes by using metal rings, circular cutters or forms.
Mousse – a soft, creamy food either sweet or savory lightened by adding whipped cream, beaten
egg whites or both.
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Muffin method – a mixing method used to make quick bread batters; it involves combining liquid
fat with other liquid ingredients before adding them to the dry ingredients.
No-time-dough – yeast dough formulated with additional yeast and dough conditioners to
accelerate fermentation to 15 – 30 minutes.
Oven spring – the rapid rise of yeast goods when firs placed in a hot oven; results from the
temporary increase in yeast activity and the expansion of trapped gases.
Pan frying – a dry-heat cooking method in which food is cooked in a moderate amount of hot fat.
Parchment paper – heat resistant paper used throughout the bakeshop for tasks such as lining
baking pans, making pastry cones for piping and covering foods during shallow poaching.
Paring knife – a short knife used for detail work, especially cutting fruits and vegetables.
Pastry bag – a cone shaped cloth, plastic or parchment bag used to control the application of
icings, fillings and batters.
Proof box – a heat- and humidity controlled cabinet in which yeast-leavened dough is put to rise
immediately before baking.
Proofing – the rise given to shape yeast products just prior to baking.
Punch – to fold dough after it has fermented and risen in order to reactivate the yeast, allowing
gases to escape.
Retardation – chilling a yeasted dough product under refrigeration to slow yeast activity and to
extend fermentation or proofing time.
Rolled fondant – a cooked mixture of sugar, glucose and water formulated to drape over cakes.
Royal icing – also known as decorator’s icing; an uncooked mixture of confectioners’ sugar and
egg whites that becomes hard and brittle when dry.
Sautéing – a dry heat cooking method that uses conduction to transfer heat from a hot pan to food
with the aid of a small amount of hot fat, usually done quickly.
Scald – to heat a liquid, usually milk o just below boiling point.
Score – to cut shallow gashes across the surface of a food before cooking.
Shocking – also called refreshing; the technique of quickly chilling blanched or par cooked foods in
ice water; prevents further cooking and sets color.
Sifting – passing one or more dry ingredients through a wire mesh to remove lumps, combine and
aerate.
Steaming – a moist- heat cooking method in which heat is transferred from steam to the food
being cooked by direct contact.
Steep – to soak food in hot liquid in order to either extract its flavor or impurities or soften its
texture.
Stirring – a mixing method in which ingredients are gently mixed by hand until evenly blended.
Straight dough method – a mixing method for yeast breads in which all ingredients are simply
combined and mixed; also known as direct method.
Thickening agents – ingredients used to thicken sauces; include starches and gelatin.
Toque – the tall white hat worn by chefs.
Torte – a rich cake in which all or part of the flour is replaced with finely chopped nuts or bread
crumbs.
Tube pan – a deep round baking pan with a hollow tube in the center.
Tunneling – the holes that may form in baked goods as the result of over mixing.
Turns – the number of times that laminated dough is rolled and folded.
Vent – to cool a pot of hot liquid by setting the pot on blocks in a cold water to circulate around it.
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Wash – a glaze applied to dough before baking; a commonly used wash is made with whole egg and
water.
Whipping – a mixing method in which foods are vigorously beaten to incorporate air.
Windowpane test – a procedure to check that yeast dough has been properly kneaded.
Work station – work area in the kitchen dedicated to a particular task.
Yeasts – microscopic fungi whose metabolic processes are responsible fermentation.
Yield – the total amount of a product produced by a formula expressed in total weight, volume or
number of units of the product.
Zest – the thin, colored outer portion of the rind of citrus fruit; contains the oil that provides flavor
and aroma.

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SELF CHECK # 3
Direction: Read carefully each statement and answer correctly.
1. Passing one or more dry ingredients through a wire mesh to remove lumps, combine and aerate.
a) Sifting c. stirring
b) Steep d. score
2. Also known as decorator’s icing
a) Boiled icing c. royal icing

b) Rolled fondant d. butter cream
3. It is where yeast leavened dough is put to rise immediately before baking.
a) Refrigerator C. pastry bag

b) Proof box d. molder
4. These are foods served flaming
a) Jam c. flambe
b) Dough d. crepe
5. Cooking that occurs after food is removed from heat source.

a) Staling c. curd
b) Carryover cooking d. deep frying
6. The process by which yeast converts sugar into alcohol and carbon dioxide.
a) Coagulation c. fermentation
b) Frosting d. aging
7. A mixer attachment used when kneading bread dough or either heavy products.
a) paddle
b) Whip
c) Spiral
d) Dough hook

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8. A mixture of beaten eggs and liquid.
a) Emulsifier
b) Egg wash
c) Marmalade
d) Eggnog
9. To soften gelatin in a liquid before melting and using.
a) Bloom
b) Blending
c) Blanching
d) Beating
10. To cook in direct heat usually in an oven.
a) Roasting
b) Deep frying
c) Baking
d) Boiling

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TYPES OF FLOUR MIXTURES
LEARNING OBJECTIVES:
After reading this information sheet you should be able to identify the different types of
flour mixture.
Batters and Dough
Flour mixtures are combination containing liquids and flour with various ingredients. They are
classified as batters and dough bases on the proportion of flour to liquids.
Batters-is a flour mixture with pouring consistency.

2 Kinds of batters:
 Pour batter – the ratio of liquid: flour is either 1:1 or 1: 1.5 example are those for
waffles, pancakes
 Drop batter- the ratio of liquid : flour is 1:2 example muffins
Dough – is a flour mixture that is capable of being handled and it can be manipulated. It uses
hard strong flour to stands kneading, rolling and other manipulations.
2 Kinds of dough:
 Soft dough – the ratio of liquid: flour is 1:3 example biscuits, doughnuts, breads.

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 Stiff dough - the ratio of liquid: flour is either 1:4 or 1:5 example rolled cookies
and pastry.

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Self Check # 4
1.What is a flour mixture?
2.What are the two types of flour mixtures?
3.What is the difference between a batter and dough?
4.What is a dough?
5.What is a batter?

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Information Sheet #5
Preparation of bread/pastry products
After reading this information sheet you should be able to prepare bread and pastry
products.
A. Combining and mixing ingredients

There are basic rules and procedures to follow for all breads.
1. Yeast is softened at the proper temperature and in the proper way. And some
amount of sugar. In case of instant yeast, it is added to the other ingredients
without softening with water.
2. Salt and sugar may be sifted together with flour and other dry ingredients.
3. Add all liquids ingredients to the flour or the flour to the4 liquid. Either of the
two methods can be applied in combining ingredients to prepare the dough.
B.Kneading – is the process of manipulating a ball of dough with your

hands. The purpose of kneading is to develop the gluten in the
dough so that the gas produced by t6he yeast will be captured.
To knead, press the ball of dough out lightly but
firmly with your hands, and then fold the dough over on
itself, towards you.
Push lightly with the palms of your hands and knot
with the fingers. Repeat the process of folding and pushing,
developing a rhythmical motion.
C.Fermentation – after the dough has been properly kneaded, shape it into a
smooth ball and put into a greased bowl. Grease the surface so the dough can
easily stretch as the dough rises. Greasing also helps prevent the formation of
crust. Cover the bowl with a clean towel and place in warm place away from
direct sunlight and air. To
Hasten rising, set a bowl of hot water with the dough. The ideal temperature for
rising or fermentation is 80F to 85F.

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Direction for fermentation or rising usually specify ―until doubled in
bulk‖. To determine proper fermentation of dough; dent it gently with
your finger and if the dent remains, the dough is reeds to punch as
shown.
D.Punching down – to release the excess gas. To punch, plunge your

fist into it.
E. Resting periods –After punching it has to rest for 10-15 minutes before it is cut, divided
into pieces. When the dough has been divided into portion, another rest period is
recommended. After this second resting, the dough is now ready for shaping.
F. Shaping the dough – there are varieties which can be prepared.
Second rising or proofing - after the dough has been shaped in several shapes or varieties,
they are set aside in a warm place to rise until double in size. After shaping the dough or
before baking, the bread varieties is brushed with beaten eggs (egg wash) or milk (milk wash)
to enhance browning and give a shiny crust after baking.
G. Baking – after the shaped dough has doubled in size, it is now

ready to be placed in the oven for baking.
Never start baking in a cold oven. Recommended temperature for
Loaf bread is 325F to 350F and for buns and other smaller size it is
2375-425F or simply; THE BIGGER SIZE OF THE PRODUCT THE
LOWER AND THE LONGER TIME OF BAKING, AND THE
SMALLER THE SIZE OF THE PRODUCT THE HIGHER AND
SHORTER TIME IS REQUIRED.
During the process of baking, the following changes take place in
the pre-heated oven:
1. An expansion of the leavened gas which
stretches the gluten;
2. The death of the yeast and halting
fermentation ;
3. Gelatinization of part of starch flour,
4. The ―setting‖ and coagulation of gluten.
The proper rate of baking is necessary to produce products with
goods flavor and texture.
THREE BASIC METHODS OF MIXING DOUGH
1. Straight Dough Method
2. Modified Straight Dough Method (or Modified Mixing)
3. Sponge Method
1. Straight Dough Method: In its simplest form, the straight
dough method consists of only one step: Combine all ingredients in the mixing bowl and
mix. Many bakers make good quality products by using this procedure. However, there is
the possibility that the yeast may not be evenly distributed in the dough. It is therefore
safer to mix the yeast separately with a little of the water.
- Soften the yeast in a little of the water. Ideal temperature is 110 F.
- Combine the remaining ingredients, including the rest of the water, in the mixing bowl.
Add the dissolved yeast, taking care not to let it come in contact with the salt.

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- Mix to a smooth, developed dough.
2. Modified Straight Dough Method: For rich sweet dough, the straight dough method is
modified to ensure even distribution of fat and sugar.
- Soften the yeast in part of the liquid, using a separate container.
- Combine the fat, sugar, salt and flavorings and mix until well combined, but do not whip
until light.
- Add the eggs gradually, as fast as they are absorbed.
- Add the liquid and mix briefly.
- Add the flour and yeast. Mix to a smooth dough.
3. Sponge Method: Which allows yeast to speedily and fully ferment and activate with part
of the flour and water in the recipe and later incorporated with the remainder of the
ingredients. Some baker's feel this method offers a better texture, rise and taste for very
rich or heavy yeast dough recipes compared to the Straight Dough Method. Sponge
dough’s are prepared in two stages. This procedure gives the yeast action a head start.
- Combine the liquid, the yeast, and part of the flour (and sometimes part of the sugar).
Mix into a thick batter or soft dough. Let ferment until double in bulk.
- Punch down and add the rest of the flour and the remaining ingredients. Mix to a
uniform, smooth dough.
 No Knead Method – is faster because breads area made from batter instead of dough.
Flour is primary ingredient in bread. When mixed with liquids, the proteins, and gluten
unite to form gluten- the substance that gives the framework to bread dough. The strength of the
gluten strands determines the quality of the bread. Eggs are nutritious but costly ingredients for
bread. Eggs are emulsifiers. They give more structures to the dough, permitting it to expand
further for a higher and lighter product. The fat in yolk aids in retaining freshness of the bread.
Measuring the ingredients
 It is important to measure the ingredients accurately to get standard products and efficient use
of materials.
 Strong flour(bread flour) needs extra longer period of mixing, less yeast and more
fermentation time than weak flour(cake flour)
 Conditioning refers to the mechanical development of gluten during mixing and fermentation.
This makes more elastic and allows dough to expand during the first 10 minutes of baking. It
gives more volume to the product. the ―expanding during the first 10 minutes in the oven ― is
referred to as oven spring.

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Self Check # 5
Multiple Choices: Choose the best answer and write your answer in the space
provided for.
1. It is the process of manipulating a ball of dough with your hands.
a) Kneading b. Punching down c. Fermentation d. Mixing
2. The ideal temperature for rising or fermentation is 80F to 85F.
a. 60-65F b. 70-75F c. 80-85F d. 90-95F
3. After shaping the dough or before baking, the bread varieties is brushed with
beaten eggs (egg wash) or milk (milk wash) to;
a. hasten cooking
b. enhance browning and give a shiny crust after baking
c. to expand the size of the bread
d. to have a puffy appearance of the dough
4. It is the primary ingredient in bread.
a. yeast b. egg c. soda d. flour
5. Eggs are
a. enhancer b. expander c. fomenter d. emulsifier

Page 35
OPERATION SHEET # 1
Title : Operate the Oven
Performance Objective:
Given the Competency Standard of a qualification, you must :
1. Follow procedure /techniques in operating the oven
Supplies :
Equipment : Deck oven/Gas range, match
Tools and Materials:
Reference/s
Complete Guide to Baking
Recipe
Steps/Procedures :
1. Open the gas regulator.
2. Scratch the match first before turning on the knob of the oven when lighting
3. Get the desired temperature by turning on the temperature gauge
4. Never leave the gas range or oven open. Always switch off the gas range/oven
and the regulator after using to avoid accident and gas leak.
Assessment Method:
Demonstration and Interview
OPERATION SHEET # 2
Title : Operate the MIXER
Performance Objective:
Given the Competency Standard of a qualification, you must :
Follow procedure /techniques in operating the mixer
Supplies :
Equipment: stand mixer/hand mixer
Tools and Materials:
Steps/Procedures :
1.Make sure bowl and mixing attachment are firmly in place before turning on the machine.
2.Make sure you are using the right sizes of attachment for the bowl causing a serious damage.
3.Turn off machine before scraping down the bowl or inserting a spoon scraper or hand into the bowl
mixer, motor are powerful and can cause serious injury.

Page 36
Information Sheet # 6
Storage of Bakery Products
LEARNING OBJECTIVES
After reading this information sheet you should be able to properly store bakery products.
The following are to be considered in storing bakery products:
 consideration of temperature, light and air exposure

 use of airtight containers
 display cabinets, including temperature-controlled cabinets to cool or warm
 refrigeration, chilling and freezing.
How to Store Bread

Perhaps you've spent a while wondering why the bread gets so stale or goes moldy in a
moment. There is a small kitchen art to storing bread and while it's not really that hard, you may
need to experiment a little Steps
1. Keep bread at room temperature, around 20ºC / 68ºF. Keep it away from
direct sunlight in a cool and dry place
2. Don't put bread in the refrigerator. Scientific studies have shown that
this draws out the moisture and the bread becomes stale faster. This
happens from a process known as "retro gradation", which simply means
that the starch molecules crystallize.
3. Decide for yourself on paper or plastic. There are definitely differing
schools of thought when it comes to the packaging to store the bread in.
Perhaps trial it with your type of bread to see what works best for you, along
with keeping in mind these pointers:
4. Leave the plastic bag on. Sliced, processed bread usually comes already
packaged in plastic. Manufacturers of this style of bread recommend leaving
it in this packaging to retain the moisture. Most of these styles of bread have
preservatives that inhibit early mould growth.
5. Leave the paper bag on. Bakers of crusty, artisanal (bakery/home-made)
bread prefer paper bags to retain the bread's crispness. Crusty bread can
turn sponge-like in a plastic bag.
6. Leave the bread out of any bag. Some swear by leaving bread out, uncut on
the bread board or counter, cut side face down. Obviously, this works best
for freshly baked bakery or homemade bread that is not sliced. If you have
crusty style bread, this method can work well but staleness can set in
quickly depending on room temperature.
7. Freeze. If you have more bread than you can consume before it goes stale, it
can be frozen.
- Wrap the bread well in a freezer bag, eliminate air and seal.
- Bread should be sliced before freezing - it is often difficult to slice post
thawing.
- Some bakers advise wrapping in foil instead. Date it and place in the
freezer, where it can remain frozen for up to four months.
8 .Thaw. If you have frozen your bread, allow it to thaw at room

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temperature. Remove the freezer wrapping and let it stand. Use oven crisping
for a few minutes (no more than 5 minutes) to add back some crustiness to a
loaf. Be aware that bread is only good for reheating once to return crustiness,
after which you are simply reheating stale bread.
After cutting freshly baked breads from the bakery, wrap in foil. This keeps
bread from getting hard.
Tips
Another baker's tip is to cover freshly baked bread with a towel rather than leaving it
completely uncovered. This is commonly done for scones as well. You can always do this
with pancakes as the gelatin crystals do not de-stabilize while warming.
Note that loaves freeze better than rolls.
• Some people believe that it is important to keep the crust slice as a "lid" to help keep
the moisture in.
• Breads with oil or fat in them keep longer; for example breads made from olive oil,
eggs, butter etc.[5]
• If you bring home freshly baked bread or bake your own, and choose to place it in a
plastic bag, wait until the bread has cooled down. Bread that retains any warmth in it
will go soggy. It is fine to leave freshly baked bread on the counter for a few hours to
cool down before packaging.
Warnings
• Resist the temptation to microwave frozen bread - it will become very soggy and the
texture will be unpalatable - sometimes chewy, sometimes rubbery.
• Note that not everyone has that experience. If homemade bread is cooled completely
on the counter before slicing and storing it in a freezer bag in a freezer, microwaving a
slice of frozen bread quickly brings back the original texture and flavor, with no
sogginess, chewiness or rubbery texture. Experiment with the reheat time. It may only
take a few seconds depending on the thickness of the bread and the power level of the
microwave.
This is from another long time bread baker. My loaves which are made with water, flour,
yeast and salt only and are baked free-form to give a crusty surface freeze well without
having to wrap particularly well. Each day I take a loaf out of the freezer I put it frozen
into the microwave oven for 2 minutes and then into a toaster oven which I turn to bake
just before I microwave until the bread is crisped.
Food Storage
To retain quality and nutritive value, stock only the kinds and amounts of food you can
store properly. Proper storage means maintaining a clean refrigerator and freezer. Avoid
overcrowding the refrigerator. Arrange items so cold air can circulate freely. To reduce dehydration
and quality loss, use freezer wrap, freezer-quality plastic bags, or aluminum foil over commercial
wrap on meat and poultry that will be stored in the freezer for more than two month.

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Self Check # 6
1. What are the factors to be considered in storing bread?
2. How do you store bread?
3. What is the disadvantage of prolonged storage of unbaked products?

Page 39
Characteristics of Packaging Materials
Food Packaging
Food packaging is valuable to preserve food. It aids in lengthening the life of the food
A package protects the food stuff from physical damage to food during handling and contamination
by dirt and other foreign materials .It also prevents infestation of insects, rodents and
microorganism moreover less a grain of moistures is controlled with air light and heat and
contaminating gasses is minimized.
TYPES OF FOOD PACKAGING
The types of packaging materials best suited for a particular food depends on the size
and shape of the food, consistency and its state when packed, or solid or liquid.
Classification of the types of packaging materials:

1. Flexible or soft packaging materials:
a. cellophane
b. Aluminum foil
c. Polyethylene
d. Wax coated paper
2. tetra pack
3. saran film
4. laminated wrapping
5. other such as box, edible package, plastic bag
6. Rigid Containers
a. glass jars
b. cans
c. rigid plastic containers
d. paper board cartons
e. bags and boxed bags
3. Non – rigid c containers
a. paper such as carton grease proof paper

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b. cloth such as muslin cheese burlap
PACKAGE CHARACTERERISTICS
The main function of the package is to ensure complete protection of the contents. The
packaging materials should be suitable to the products properties, should not alter the good
qualities of the products. A package characteristic includes moisture proofness, resistance to
microorganism, resistance to insects and rodents, protection against light and odor retention and
absorption.
Food Packaging Service Have the Following Purposes:

 It protects food from physical and chemical spoilage.
 It enhances the shelf stability of the food stuff.
 It facilitates the handling of the food.
 It simplifies storage of food stuff.

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Self- check # 7
1. What is the purpose of packaging food?
2. What are the different characteristics of food packaging?
3. What is the main function of a package?
TRUE OR FALSE. Write TRUE if the statement is correct and FALSE if the statement is incorrect.
Baker’s Percentage is a system for measuring ingredients in a formula by

____________1. expressing them in percentage of the total flour weight.
____________2. Milk sugar or lactose is also present in malt syrup used in bakery products.
____________3. Fat is a fatty substance produced by agitating cream.
Whipping cream is used for lightening and enriching sauces making ice
____________4. cream and as an icing.
___________5. Eggs are also emulsifiers.
___________6. 3 tablespoons is equal to 1 cup.
All-purpose flour has a slightly higher gluten content which aid in the
___________7. elasticity needed to hold together the buttery layers in flaky dough.
Self-rising flour is all-purpose flour that has soda powder and a little salt
___________8. added to it.
___________9. Corn flour is obtained by milling and sifting yellow or white corn.
Sugars and sweeteners provides flavor and color, tenderize products by

___________10. strengthening gluten strands.
Glucose is thick syrup extracted from the starch in corn, potatoes, rice or
___________11. wheat in a process known as hydrolysis.
___________12. Honey is a strong sweetener consisting of maltose and maltase.
___________13. Starch is often used as lightening agents in bakeshop products.
___________14. Sugar is the most basic seasoning.
Cocoa and chocolate provide a variety of product and they also supply body
___________15. and bulk to the cake mix or icing.
Rolling pins help flatten or spread dough to a uniform thickness before

___________16. cutting and baking.
Scales are necessary to determine the weight of an ingredient or a portion of

___________17. the food.
___________18. Tart pan come in different shapes which is used as molder.

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___________19. Albumen is the principal protein found in egg whites.
Butler service is a restaurant service in which servers pass foods or drinks

___________20. arranged on trays.
Matching Type: Match Column A with Column B and write your answer in the space provided
for.
A mixing method in which two or more A. Emulsifier

ingredients are combined just until they are
_________1. evenly distributed.
The irreversible transformation of proteins B. Meringue

from liquid or semi liquid state to a drier solid
_________2. state.
A thin delicate unleavened griddlecake made C. Toque

with a very thin egg batter cooked in a very
_________3. hot sauce pan.
A mixture of flour and other ingredients used D. Flavoring

_________4. in baking.
A natural substance or chemical added to a E. Hydrogenation

mixture to assist in the binding of unmixable
_________5. liquids.
It is an item that adds a new taste to a food F. Blending

_________6. and alters its natural flavors.
It is a sweet thick opaque sugar paste G. Crepe

_________7. commonly used for glazing pastries.
An ingredient or process that produces or H. Fondant

incorporates gases in a baked product in
order to increase volume, provide structure
_________8. and give texture.
___________9. Foam made of beaten egg whites and sugar. I. Sautéing
Ice cream served in long, slender glass with J. Wash

___________10. alternating layers of topping or sauce.
A mixing method in which ingredients are K. Stirring

___________11. gently mixed by hand until evenly blended.
___________12. It is the tall white hat worn by chefs. L. Coagulation
___________13. A glaze applied to dough before baking. M. Dough
It is a method of cooking that uses conduction N. Parfait

to transfer heat from a hot pan with the aid of
___________14. a small amount of fat.
__________15. It is the process used to harden oils. O. Leavener

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INFORMATION SHEET # 8
TYPES OF CAKES
LEARNING OBJECTIVES
After reading this information sheet you should be able to know different types of cakes.
CAKES are defined as sweet, tender, moist baked pastry that is sometimes filled and frosted. Cake
batter can be baked in a endless array of cake pans of various shapes and sizes. Using just a few
basic cake recipes, bakers can create a wide range of cakes. By varying fillings and frosting, a basic
cake can be transformed into a spectacular dessert. In order to produce a good cake, we must take
into consideration the following:
A. Correct measurement of ingredients stated in the recipe should be followed.
B. Proper mixing of ingredients.
C. Following the correct techniques involved.
D. Using appropriate equipment in baking.
TYPES OF CAKES
A. High-Fat Cakes Or Shortened Cakes

The creaming method’s major disadvantage is the labor it requires. The two-stage method is
quicker, but because the flour is mixed for a long time, two conditions are necessary to prevent the
gluten from developing toughness:
1. Increased percentage of sugar (sugar is tenderizer).
2. Emulsified shortening, which blends thoroughly to prevent toughness.
Cakes made by the two-stage method have good volume and lightness, a fine, velvety
texture, and great tenderness, butter cakes made by the creaming method are usually graded lower
because the texture is coarser and the tenderness is generally somewhat less.
One factor seems to be neglected when cakes are rated, however—flavor. Shortening
contributes no flavor to cakes, only texture. Butter, on the other hand, is highly prized for its
flavor. It also influences texture because it melts in the mouth, while shortening does not. Thus,
butter cakes are always will be in demand. Therefore, the creaming method is important for you to
know.
B. Low-Fat Cakes Or Foam Type Cakes
High fat cakes depend on air incorporated by the creaming action of the fat and sugar for
some of their leavening and much of their texture. Low-fat cakes obviously cannot. They must
depend on the foaming action of eggs.
Sponges cakes have a springy texture and are tougher than shortened cakes. This makes
them valuable for many kinds of dessert that require much handling to assemble. For examples,
many European-style cakes or torte are made by cutting sponge cakes layers horizontally into thin
layers and stacking them with a variety of rich filling, creams, icing, and fruits.
Even if a high-ratio cake survive all this without breaking into crumbs, it would probably
disintegrate when it absorbed moisture from the fillings. In addition, sponge layers in this kind of
cake are usually moistened with a flavored sugar syrup to compensate for their lack of moisture.
The fruit torte is an example of this type of cake. Genoese layer are split, moistened with
dessert syrup. layered and iced with whipped cream , and topped with attractively arranged fruit
pieces. The fruit is then coated with glaze to protect it and enhance its appearance.
Sponge sheets for jelly rolls and other rolled cakes are made without shortening, so they do
not crack when rolled.
Flour for sponge cakes must be weak to avoid making the cake tough. Cornstarch is often
added to cake flour for sponge cakes to weaken the flour further.

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Classification of Ingredients for cake according to their function
1. Tougheners – flour, milk and eggs contain protein. Protein provides structure and
strengthens the cake once it is baked. Too little protein and the cake may collapse; too
much protein and the cake may be tough and coarse.
2. Tenderizers – sugar, fats and egg yolks interfere with he development of the gluten
structure when cakes are mixed. They shorten the gluten strands, making the cake tender
and soft. These ingredients also improve the cake’s keeping qualities.
3. Moisteners – liquids such as water, milk, juice and eggs bring moisture to the mixture.
Moisture is necessary for gluten formation and starch gelatinization, as well as for
improving a cake’s keeping qualities.
4. Driers – flour, starches and milk solids absorb moisture, giving body and structure to the
cake.
5. Leaveners – cakes rise because gases in the batter expand when heated. Cakes are
leavened by the air trapped when fat and sugar are creamed together, by carbon dioxide
released from baking powder and baking soda and by air trapped in beaten eggs. All cakes
rely on natural leaveners- steam and air – to create the proper texture and rise.
6. Flavorings – flavorings such as extracts, cocoa, chocolate, spices, salt, sugar and butter
provide cakes with desired flavors.
PANNING
To prevent cakes from sticking, pans may be greased or lined with wax paper or both before
baking. Pans must be prepared before the cake is finished mixing to prevent air trapped in the
emulsion from deflating while pans are being prepared.
FILLING
Pans should be filled no more than two- thirds full. This allows the batter to rise during
baking without spilling over the edges.
BAKING
Temperatures – always preheat the oven before preparing the batter. If the finished batter
must wait while the oven reaches the correct temperature, valuable leavening will be lost and the
cake will not rise properly. Most cakes are baked at temperatures between 325 F – 375 F.
Determining Doneness:
1. Appearance – the cake’s surface should be a light to golden brown. The cake should not
jiggle or move beneath its surface.
2. Touch – touch the cake lightly with your finger. It should spring back quickly without
feeling soggy or leaving an indentation.
3. Cake tester – if appearance and touch indicate that the cake is done, test the interior by
inserting a bamboo skewer or metal cake tester into the cake’s center. The tester should
come out clean

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COOLING A cake is allowed to cool 10 – 15 minutes in its pan set on a cooling rack after taking it
out of the oven. This helps prevent the cake from cracking or breaking when it is removed from its
pan.
Bake the cake. Using the times and temperatures laid out in the recipe. Bake the cake until a
toothpick inserted in the center of the cake comes out free of batter.
Step 2 Cool in the pan. Remove the pan from the oven and allow the cake to cool, while still in the
pan, for 10 minutes.
Step 3 Remove the cake. Using a cooling rack laid on top of the open side of the pan, flip the pan
and rack over at the same time so the pan is now facing downward and the rack catches the cake.
You could also use a plate in place of the cooling rack, which makes decorating easier since the
cake is already on the plate on which it will be served. Note that the cake may not slip out on its
own.
Step 4 Lift pan carefully. Once the rack is safely setting on the counter, gently lift off the pan to
reveal the baked cake. Allow the cake to cool on the rack for one hour before icing.
 TROUBLESHOOTING CHART FOR CAKES
PROBLEM CAUSE SOLUTION

Butter curdles during Ingredients too warm or too Eggs must be at room
mixing cold temperature and added slowly.
Use correct ingredients.
Incorrect fat is used Add a portion of the flour, then
Fat inadequately creamed continue adding the liquid.
before liquid was added
Cake lacks volume Flour too strong Use weaker flour
Old chemical leavener Replace w/ fresh leavener
Egg foam under whipped Use correct mixing method; do not
deflate eggs during folding
Adjust oven temperature
Oven too hot
Crust burst or cracked Too much flour or too little Adjust formula; scale accurately
liquid Adjust oven temperature
Oven too hot
Cake shrinks after Weak internal structure Adjust formula

baking Too much sugar or fat for the Adjust formula
batter to support
Cake not fully cooked Test for doneness before removing
from oven
Texture is dense or Too little leavening Adjust formula

heavy Too much fat or liquid Cream fat or whip eggs properly
Adjust oven temperature
Oven too cool
Texture is coarse w/ an Over mixing Alter mixing method
open grain Oven too cool Adjust oven temperature
Poor flavor Poor ingredients Check flavor and aroma of all

ingredients
Unclean pans Do not grease pans with rancid
fats
Uneven shape Butter not incorporated evenly Incorporate fats completely
Batter spread unevenly Spread batter evenly
Oven rack not level Adjust oven racks
Uneven oven temperature Adjust oven temperature

Page 46
SELF CHECK # 8
Multiple Choice
Instructions: Choose the letter that corresponds to your answer. Use a separate sheet for your
answers.
1. A process start with a flour and ends with flour.
A. Blending
B. Creaming
C. Cut and folds
D. Mixing
2. When egg whites, flour, and sugar are used in baking cakes.
A. Sponge cake
B. Butter cake
C. Angel food cake
D. Chiffon cake
3. Batter is being poured unto the meringue through cut and fold
A. Angel food cake
B. Sponge cake
C. Butter cake
D. Chiffon cake
4. Known cake without shortening but with eggs.
A. Angel food cake
B. Butter cake
C. Chiffon cake
D. Sponge cake
5. A type of cake that has high fat.
A. Sponge cake
B. Butter cake
C. Chiffon cake
D. Angel food cake

Page 47
METHODS OF MIXING SPONGES AND CAKES
Learning Objectives: After reading this INFORMATION SHEET, you MUST be able
to familiarize with the different methods of mixing sponges and
cakes.
 HIGH-FAT MIXING METHODS

A. Creaming methods
This method also called the conventional method, was, for a long time, the standard method
for mixing butter cake. Recently, the development of emulsified or high-ratio shortening has led to
the development of simpler mixing methods for shortened cakes. But the creaming method is still
used for many types of butter cakes.
Procedure Of Creaming Method
1. Scale ingredients accurately. Have all ingredients at room temperature.
2. Place the butter or shortening in the mixing bowl. With the paddle attachment, beat
slow until the fat is smooth and creamy.
3. Add the sugar. Cream the mixture at moderate speed until the mixture is light and
fluffy. Some bakers prefer to add the salt and flavorings with the sugar to ensure
uniform distribution. If melted chocolate is used, it is added during creaming.
4. Add the eggs, a little at a time. After each addition, beat until eggs are absorbed before
adding more. The mixture should be light and fluffy after the eggs are beaten in.
5. Scrape down the sides of the bowl to ensure even mixing.
6. Add the sifted dry ingredients (including the spices, if they were not added in step 3),
alternately with the liquids. This is done as follow;
 Add one-fourth of the dry ingredients. Mix just until blended in.
 Add one third of the liquid. Mix just until blended in.
 Repeat until all ingredients are used. Scrape down the sides of the bowl
occasionally for even mixing.
The reason for adding dry and liquids alternately is that the batter may not absorb all the
liquid unless some of the flour is present to aid in absorption. Cocoa, if used, is included with the
flour.
Two-Stage Method
This Method, Also Called the blending method, was developed for use with modern high-
ratio shortening. Although it is simpler than the creaming method, it produces a very smooth
batter that bakes up into a fine-grained, moist cake. It is called two stages because the liquids are
added in two stages.
Procedures Of Two-Stage Methods

2. Sift the flour, baking powder, soda, and salt into the mixing bowl and add the
shortening. With the paddle attachment, mix at low speed for 2 minutes. Stop the
machine. Scrape down the bowl and beater, and mix again for 2 minutes. If melted
chocolate is used, blend it in during this step. If cocoa is used, sift it with the flour in
this step or with the sugar in this step 3.

Page 48
3. Sift the remaining dry ingredients into the bowl and add part of the water or milk. Blend
at low speed for 3 to 5 minutes. Scrape down the sides of the bowl and the beater
several times to ensure even mixing.
4. Combine the remaining liquids and lightly beaten eggs. With the mixer running, add
this mixture to the batter in three parts. After each part, turn off the machine and
scrape down the bowl. Continue mixing for a total of 5 minutes in this stage. The
finished batter is normally quite liquid.
 LOW-FAT MIXING METHODS

A. Foaming Or Sponge Method
All egg-foam cakes are similar in that they contain little or no shortening and depend for
most or all of their leavening on the air trapped in beaten eggs.
One mixing method is usually presented as the basic method for all foam cakes. However,
because whole–egg foams and egg-yolk foams are handled differently than egg-white foams, we
discuss two separate, although similar methods. A third method, for chiffon cakes, is somewhat
unusual. It combines an egg-white foam with a high-fat batter made with oil. First, the method for
sponge cakes:
Procedure Of Foaming Or Sponge Method

If butter is included, it must be melted.
If liquid and butter are included, heat them together, just until the butter is melted.
2. Combine the eggs and sugar and warm to about 110°f (43°c). this may be done in one of
two ways.
 Stir the egg-sugar mixture over a hot water bath.
 Warm the sugar on a sheet pan in the oven (do not get it too hot). And gradually
beat it into the eggs.
The reason for this step is that the foam attain greater volume if warm.
3. With the whip attachment, beat the eggs at high speed until light and thick. This may take
10-15 minutes.
 This step is important. One of the most frequent causes of failure in the sponge
method is not whipping the eggs and sugar enough. The foam must be very thick.
When the beater is lifted from the bowl, the foam should fall slowly from it and make
a ribbon that slowly sinks into the batter in the bowl.
4, fold in the sifted flour, being careful not to deflate the foam. Many bakers do this by
hands. If other dry ingredients are used such as cornstarch or baking powder, they are first
sifted with the flour.
5. If melted butter or a butter-liquid mixture is being used, fold it in at this point. Be careful
not to over mix, or the cake will be tough (because of developed gluten).
6 immediately pan and bake the batter. Delays cause loss of volume.
B.Angel Food Method
Angel Food Cake Are Based On Egg-White foam and contain no fat.

Page 49
Procedure Of Angel Food Method
1. Scale ingredients accurately. Have all ingredients at room temperature. You may warm
the egg-whites slightly for better volume.
2. Sift the flour with half the sugar. This step helps the flour mix more evenly with the
foam.
3. Beat the egg-whites, using the whip attachment, until they form soft picks.
4. Gradually beat in the sugar that has not mixed with the flour. Continue to beat until
the egg-whites form soft, glossy peaks. Do not overbeat.
5. Fold in the flour-sugar mixture just until it is thoroughly absorb, but no longer.
6. Pan and bake immediately.
C.Chiffon Method
Chiffon Cakes and angel food cakes are both based on egg-whites foams. But here
the similarities in the mixing method end. In angel food cakes, a dry flour-sugar mixture is folded
into the egg-whites. In chiffon cakes, a batter containing flour egg-yolks, vegetable oil, and water is
folded into the whites.
Whip egg whites for chiffon cakes until there are a little firmer than those for angel
food cake, but not until they are dry. Chiffon cakes contain baking powder, so they do not depend
on the egg foam for all their leavening.
Procedure Of Chiffon Methods

1. Scale all ingredients accurately. Have all ingredients at room temperature. Use a good-
quality, flavorless vegetable oil.
2. Sift the dry ingredients, including part of the sugar, into the mixing bowl.
3. Mixing with the paddle attachment at second speed, gradually add the oil, then the egg
yolks, water, and liquid flavorings, all in a slow, steady stream. While adding the
liquids, stop the machine several times and scrape down the bowl. And the beater, mix
until smooth. but do not over mix.
4. Whip the egg whites until they form soft peaks. Add the cream of tartar and sugar in a
stream and whip to firm, moist peaks.
5. Fold the whipped egg whites into the flour-liquid mixture.
6. Immediately deposit butter in ungreased tube pan (like angel food cakes) or in layer
pans that have had the bottoms greased and dusted but not the sides (like sponge
layers.)

Page 50
SELF CHECK # 9
Answer the following question. Write only the letter of the correct answer in a separate
answer sheet.
1. A conventional method of mixing is called?
A. Blending
B. Creaming
C. Cut-and-fold
D. Mixing
2. A two stage method of mixing is called?
A. Creaming
B. Mixing
C. Cut-and-fold
D. Blending
3. A method of mixing used to butter cake?
A. Blending
B. Creaming
C. Mixing
D. Cut-and-fold
4. A method of mixing used to sponge cake?
A. Creaming
B. Mixing
C. Blending
D. Two stage method
5. The following cake is characterized as low fat cake?
A. Butter cake
B. Chiffon cake
C. Banana cake
D. Fruit cake

Page 51
TYPES AND USES OF FILLINGS
Learning Objectives: After reading this INFORMATIO SHEET, you MUST be

able to identify the types and uses of fillings.
Types
Cornstarch is used for cream pies because it sets up into a firm gel that holds its shape
when sliced. Cornstarch may also be used for fruit pies.
Waxy maize and other modified starches are best for fruit pies because they are clear when
set and make a soft paste rather than a firm gel. Waxy maize should be used for pies that are to be
frozen because it is not broken down by freezing.
before up the pie. It has no advantage, however, if the filling must be cooked because it contains
such ingredients as raw fruit or eggs.
Starches differ in thickening power, so follow the formulas exactly.
a. FRUIT FILLINGS
Fruit pie fillings consist of fruits and fruit juices, sugar, spices and a starch thickening.
Fruit for the Fillings apples are used extensively for high-quality pies. But the quality of
fresh fruit can vary considerably, and they require a lot of labor.
Frozen foods are widely used for pies because they are consistent in quality and readily
available.
Canned fruits can also be of high quality. Solid pack (with little) gives a higher yield of fruit
per can than syrup of water pack.
Dried fruits can be rehydrated by soaking and usually simmering before they are made into
pie fillings.
Fruits must have sufficient acid (tartness) to make flavorful filling. If they lack natural acid,
you may need to add lemon, orange, or pineapple juice to supply the acid.
b. Cream fillings
Cream fillings include pastry cream and various pudding-type preparations.
Desserts with cream fillings should be assembled as close to service time as possible
and kept refrigerated to avoid health hazards.
c. Whipped cream
Whipped cream is used as a dessert topping, filling and frosting. Artificial whipped
toppings resemble whipped cream in appearance. They should be used only if your
customer actually like them.

Page 52
SELF CHECK # 10
Direction: Fill in the blank with the correct word/words to complete the statement. Use a separate
answer sheet.
1. _________________ is a custard, jelly or fruits or nuts mixture placed between layers of cake.
2. _________________ is a mixture of sugar, egg white or fat and flavoring of various kinds of
used to coat or cover a cake.
3. _________________ is a mixture of milk, eggs, sugar, and flavoring either baked or boiled.
4. _________________ chopped, pulp of fruit cooked with sugar.
5. _________________ is a coagulated gelatinous juice of fruit cooked with sugar.

Page 53
KINDS OF ICING
Learning Objectives: After reading this INFORMATION SHEET, you MUST be

able indentify the different techniques in icing cakes.
Icings or frosting (the two terms mean the same thing) are sweet coatings for cakes and
other baked goods.
Icings have three main functions:

1. They improve the keeping qualities of the cake by forming a protective coating around it.
2. They contribute flavor and richness.
3. They improve appearance.
There are six basic kinds of icings:

Fondant Fudge-type icing
Butter cream flat-type icing
Foam-type icing Royal or decorator’s icing
In addition, we consider two other preparations for cakes:
Glazes Fillings
Use top-quality flavoring for icings so that they enhance the cake rather than detract from it. Use
moderation when adding flavorings and colors. Flavors should be light and delicate. Colors should
be delicate, pastel shades – except chocolate, of course.
FONDANT
Fondant is a sugar syrup that is crystallized to a smooth, creamy white mass. It is familiar as the
icing for napoleons, éclairs, petit fours and some cakes. When applied , it sets up into a shiny, non
sticky coating.
Because it is difficult to make in the bakeshop, fondant is almost always purchased

already prepared, either in ready-to-use moist form or in a dry form that requires only the
addition of water.
Guidelines for Using Fondant

1. Heat fondant over a warm water bath, stirring constantly, to thin the icing and make it
pourable. Do not heat over 100 0 F or it will lose its shine.
2. If the fondant is still to thick, thin it with a little simple sugar syrup or water (simple syrup
blends in more easily).
3. Add flavorings and colorings as desired.
4. To make chocolate fondant, stir melted bitter chocolate into warm fondant until the desired
color and flavor are reached. Chocolate thickens the fondant, so the icing may require more
thinning with sugar syrup.
5. Apply fondant by pouring it over the item or by dipping items into it.
BUTTERCREAM
Butter cream icings are light, smooth mixtures of fat and confectioners’ sugar. They may
also contain eggs to increase their smoothness or lightness. These popular icings are used
for many kinds of cake. They are easily flavored and colored to suit a variety of purposes.
We consider three basic kinds of butter cream:

Page 54
1. Simple butter creams are made by creaming together fat and sugar to the desired
consistency and lightness. A small quantity of egg whites may be whipped in.
Decorator’s butter creams is a simple butter cream used for making flowers and other
cake decorations. It is creamed only a little because if too much air is beaten, it would
not be able to hold delicate shapes.
2. Meringue-type butter creams are prepared by first beating egg whites and adding a
boiling syrup or just sugar. Soft butter is then mixed into the meringue. This is a very,
smooth icing.
3. French butter creams are similar to the meringue type, but the foam is made with egg
yolks (and sometimes, while eggs) and boiling syrup. This is very rich, light icings
Butter, especially sweet, unsalted butter, is the preferred fat for butter creams because
of its flavor and melt-in-mouth quality. Icings made with shortening only can be
unpleasant because the fat congeals and coats the inside of the mouth and does not
melt. However, butter makes a less stable icing because it melts so easily. There are
two ways around this problem:
1. Use butter creams in cool weather only.
2. Blend small quantity of emulsified shortening with the butter to stabilized it.
FOAM-TYPE ICING
Foam icings, sometimes called boiled icings, are simply meringues made with boiling syrup.
Some also contain stabilizing ingredients like gelatin. Foam-type icings should be applied thickly to
cakes and left in peaks and swirls.
These icings are not stable. They should be used the day they are prepared. Italian meringue
is the simplest foam-type icing.
FLAT ICING
Flat icings, also called water icings, are simply mixture of 10X sugar, water, and, sometimes,
corn syrup and flavoring. They are used mostly for coffee cakes, Danish pastry, and sweet rolls.
Flat icings are warmed to 100 0 F for application and are handled like fondant.
FUDGE-TYPE ICING
Fudge-type icing are rich cooked icings. Many are made somewhat like candy. Fudge icings are
heavy and thick, and they may be flavored with a variety of ingredients. They are used on
cupcakes, layer cakes, loaf cakes, and sheet cakes.
Fudge icings are stable and hold up well on cakes and in storage. Stored icings must be covered
tightly to prevent drying and crusting.
To use stored fudge icing, warm it in a double boiler until soft enough to spread.
Fudge-type icings do not necessarily contain chocolate. Plain white fudge icings may be flavored
with vanilla, almond, maple, coffee, or other desired flavoring.
ROYAL ICING
Royal icing, also called decorating or decorator’s icing, is similar to flat icings except that it is much
thicher and is made with egg whites, which make it hard and brittle when dry. It is used almost
exclusively for decorative work.
To prepare royal icing:
1. Place the desired amount of 10X sugar in a mixing bowl. Add a small quantity of cream of
tartar( for whiteness)- about 1/8 teaspoon per pound of sugar (1gper kilogram).
2. Beat in egg white, a little at a time, until the sugar forms a smooth paste. You will need 2
to 3 ounces egg whites per pound of sugar (125g per kilogram).
3. Keep unused icing covered with a damp cloth at all times to prevent hardening.
GLAZES

Page 55
Glazes are thin, glossy, transparent coatings that give shine to baked products and help
prevent drying.
The simplest glaze is a syrup syrup or diluted corn syrup brushed onto coffee cakes or
Danish while the glaze is hot. Syrup glazes may contain gelatin or waxy maize starch. Fruit
glazes, the most popular being apricot, are available commercially prepared. They are
melted, thinned with a little water, and brushed on while hot.
Fruit glazes may also be made by melting apricot or other preserves and forcing them
through a strainer.
One of the most common uses of glazes in cake making is to coat the fruit arranged on
the top of fruit tortes.
TECHNIQUES IN CAKE DECORATING
Cake Decorating
Frosting is the final touch that magically transforms a
plain cake into a magical treat. While many cakes are
delicious served plain, there are times when you want to dress
up a cake in keeping with the occasion or the mood of the day.
Part of the dressing up of the cake is covering it with icing or
frosting.
An icing or frosting is basically made of sugar
combined with other ingredients such as coffee, butter, milk,
eggs, chocolate and rum for flavoring. This creamy crowning
glory of the cake provides a visual impact that guarantees a
cake to be a blockbuster once presented on a cake plate.
A frosting can be cooked or uncooked.
When choosing a frosting or icing, it is important to consider the compatibility with the cake.
Scotch tape, yes we’ll be using scotch tape. Toothpicks are a great thing for using your food
colors. Skewers, many bakers use a toothpick to test if a cake is done or not, I use a skewer. Air
tight containers also work great.
There are many types of cake decorating tips,

starting with some rounds ones. Tips are numbered to
help you identify the size. For example a #3 tip is
different than a #12. As you can see when the number is
smaller, so is the tip. Those round tips are used for
writing and for figure piping.
And then we have star tips. Star tips are used for stars,
shells and many other techniques. The one in my left hand is a #16 and this one is a #22. They
also range in sizes.
And we have some other specialty tips. These are leaf tips, this is a #67 and one of my favorites, a
#349. A little ―V‖ shaped works very well. We also have rose tips. Everyone is always interested in
making arose. They come very tiny, a #104 is the most commonly used and this one is even larger.
We have other specialty tips. This one is called a basket weave and that is it’s main purpose. And
this one is called a drop flower and they come in sizes, too.
This little tool is the greatest for helping you work with cake decorating. Your going to put this in
your cake decorating bag and this fits on the outside with a tip in between. So when you cake
decorating and your writing a message and all the sudden you want to do some flowers.

Page 56
You want to use the same color and the icing is the right consistency. You take off that tip and put
on your rose tip and keep working with the same color without having to change or fill up another
bag.
We have plastic disposable bags. And we have parchment triangles. You can make a parchment
triangle into a nice cone so you can work with that.
You also will want to invest in a few spatulas. This one is my favorite because of the angle design.
While I’m working on a cake I’m not going to get icing on my knuckles because that allows for some
extra room that a straight spatula doesn’t.
The small spatula I use for mixing up my colored icing as well as other small techniques. You may
want to invest in this. I keep it in plastic because it is very sharp. But this is a wonderful tool for
trimming off your edges and leveling cakes.
Another thing you may not be familiar with are cardboard circles. When I’m working with an eight
inch cake I will use one that is the same size as the cake. And I will use two for my base and cover
it with a nice decorative foil so that it will look nice once I set my cake on top of it.
Speaking of that foil, here is a nice roll of it. You can use regular aluminum foil, but this has a
pretty pattern in it and is great. Another thing that you might not happen to have are little paste
food colors. They come in half and one ounce sizes and they last you a very long time.
An extremely helpful tool with cake decorating is a turn table. You find similar ones to this at a
department store, they are normally around 14 inches round. Another thing I use often is wax
paper. Many of the things I’ve discussed you can buy or be bought at any candy supply and cake
decorating store

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Techniques in Decorating Cakes

Page 58
Page 59
SELF CHECK # 11
Direction: Match the terms used in decorating cake with the correct definitions. Write only
the letters the question.
1. Uncooked mixture of butter, sugar small A. Frosting

Small amount of liquid that is being creamed.
2 .A mixture of sugar and liquid that is being cooked B. Butter

icing
3. A thick mixture which is either cook or uncooked C. Fondant

Used only on cakes.
4 .A combination of sugar and liquid that is being D. Thin

icing cooked like candy.
5. A sugar paste and a butter cream are used as E. Fudge

frosting Covering icings and to create decorations.
F.Syringe

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DIFFERENT WAYS OF PRESENTING CAKES
Learning Objectives: After reading this INFORMATION SHEET, you MUST be

able to present cakes using different techniques.
SELECTION OF ICING
The flavor, texture, and color of the icing must be compatible with the cake.
1. In general, use heavy frostings with heavy cakes and light frostings with light cakes. For
example, ice angel food cakes with simple flat icing, fondant, or a light fluffy boiled icing.
High ratio cakes go well with buttercreams and fudge-type icings. Shortened sponge layer
cakes are often combined with fruits or fruit fillings, light French or meringue-type
buttercream, whipped cream, or flavored fondant.
2. Use the best quality flavorings, and use them sparingly. The flavor of the frosting should
not be stronger than the cake.
Fudge- type icings may be flavored more strongly, as long as the flavor is oof good quality.
3. Use coloring sparingly. Light, pastel shades are more appetizing than loud colors. Paste
colors give the best results. Mix a little color with a small portion of the icing, then use this
icing to color the rest.
Procedure For Assembling Layer Cakes
1. Cool cake layers completely before assembling and icing.

2. Trim layers, if necessary.
 Remove any ragged edges.
 Slightly rounded tops are easily covered by icing, but excessively large bumps
may have to be cut off.
 If desired, layers may be split in half horizontally. This makes the cake higher
and increases the proportion of filling to cake.
3. Brush all crumbs from cakes. Loose crumbs make the icing process difficult.
4. Place the bottom layer upside down (to give a flat surface for the filling) on a cardboard
cake of the same diameter. Place the cake in the center of a cake turntable.
If a cake circle or turntable is not available, place the cake on a serving plate and slip
sheets of waxed paper or parchment under the edges of the cake to keep the plate
clean.
5. Spread filling on the bottom layer out to the edges. If the filling is different from the
icing for the outside of the cake, be careful not to spread the filling over the edges.
Use the proper amount of filling. If applied too heavily, it will ooze out when the top
layer is set in place.
6. Place the top layer on the bottom layer, right side up.
7. Ice the cake:
 If a thin light icing is used, pour or spread the icing onto the center of the cake.
Then spread it to the edges and down the sides with a stula.
 If a heavy icing is used, it may be necessary to spread the sides first, then place
a good quantity of icing in the center of the top and push it to the edges with
the spatula.
Pushing the icing rather than pulling or dragging it with the spatula prevents
pulling up crumbs and getting them mixed with the icing.
Use enough icing to cover the entire cake generously, but not excessively, with
an even layer.

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Smooth the icing with the spatula or leave it textured or swirled, as desired. The
finished, iced cake should have a perfectly level top and perfectly straight, even
sides.
SMALL CAKES
1. Cupcakes are iced by dipping the tops in a soft icing. Twist the cakes slightly and
pull them out quickly in one smooth motion.
Cupcakes may also be iced by spreading icing on with spatula. Practice is
necessary to develop sped and efficiency.
2. Petits fours are tiny cakes cut from sheet cakes. Select a cake that doesn’t
crumble easily. Carefully cut it into desired shapes. Remove all crumbs and place
the cakes on a rack over a sheet pan. Ice by pouring fondant or flat icing over
them to cover completely.
SHEET CAKES
Sheet cakes are ideal for volume service because they require little labor to bake, ice, and
decorate, and they keep well as long as they are uncut.
For special occasions, sheet cakes are sometimes decorated as a single unit with a design or
picture.
In colored icing, a ―Happy Special Occasion‖ message, and so on. It is more common,
however, to ice them for individual service, as in the following procedure
How to Store a Cake
Whether you're simply saving your cake to serve later in the day or you're saving the leftovers for tomorrow,
storing it right will keep it fresh, tasty, and looking good.
Store one-layer cakes in their baking pans, tightly covered. Store multilayer cakes in a cake-saver or under a
large inverted bowl. If the cake has a fluffy or cooked frosting, insert a teaspoon handle under the edge of the
cover to prevent an airtight seal and moisture buildup. Cakes with whipped cream frostings should be stored
in the refrigerator.
Unfrosted cakes can be frozen for up to 4 months if well wrapped in plastic. Thaw in their wrappers at room
temperature. Frosted cakes should be frozen unwrapped until the frosting hardens, and then wrapped and
sealed; freeze for up to 2 months. To thaw, remove the wrapping and thaw at room temperature or in the
refrigerator. Cakes with fruit or custard fillings do not freeze well because they become soggy when thawed.
Now you can be the life your next party by baking the perfect cake. Just follow our simple instructions for
mixing and baking, and you're sure to have a delicious result every time

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Food Packaging
Food- packaging is valuable to preserve food .It aids in lengthening the life of the food. A
package protects the food stuff from physical damage to food during handling and contamination
by dirt and other foreign materials .It also prevents infestation of insects, rodents and
microorganism moreover less a grain of moistures is controlled with air light and heat and
contaminating gasses is minimized.
TYPE OF FOOD PACKAGING

The types of packaging materials best suited for a particular food depends on the size and
shape of the food, consistency and its state when packed, or solid or liquid.
Classification of the types of packaging materials:
1. Flexible or soft packaging materials:

a. cellophane
b. Aluminum foil
c. Polyethylene
d. Wax coated paper
e. tetra pack
f. saran film
g. laminated wrapping
h. other such as box, edible package, plastic bag
2. Rigid Containers
a. glass jars
b. cans
c. rigid plastic containers
d. paper board cartons
e. bags and boxed bags
3. Non – rigid c containers

a. paper such as carton grease proof paper
b. cloth such as muslin cheese burlap
PACKAGE CHARACTERERISTICS
The main function of the package is to ensure complete protection of the contents. The
packaging materials should be suitable to the products properties, should not alter the good
qualities of the products. A package characteristic includes moisture profanes, resistance to
microorganism, resistance to insects and rodents, protection against light and odor retention and
absorption.
Food Packaging Service the Following Purpose:

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 It protects food from physical and chemical spoilage.
 It enhances the shelf stability of the food stuff.
 It facilitates the handling of the food.
 It simplifies storage of food stuff

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SELF CHECK # 12
Enumeration:
A. Reasons why cakes need to be stored (3)
B. Purposes in packing. (2)
C. Possible materials used in packing (3)
WRITTEN TEST
Multiple Choice.
Direction. Read and understand the questions below. Choose the letter of the correct answer and
write it in your answer sheet.
1. A baked cake without the addition of fats.
A. Chiffon Cake
B. Butter Cake
C. Sponge Cake
D. Cheese Cake
2. A combination of sugar and liquid that is being cook like candy.
A. Butter icing
B. Fondant
C. Frosting
D. Boiled Icing
3. A measured puffed ingredients used to baking.
A. Refined sugar
B. Powdered cocoa
C. Powdered sugar
D. Brown sugar
4. Uncooked mixture of butter, sugar and small amount of liquid that is being creamed.
A. Boiled icing
B. Frosting
C. Butter icing
D. Fondant
5. A tiny cake cut from s sheet cake.
A. Cup cake
B. Sponge Cake
C. Muffin
D. Petit Four
6. A custard, jelly, frfuits or nuts mixture placed between layers of cake.
A. Frosting
B. Filling
C. Royal icing
D. glazing
7. A cooked mixture of sugar, egg, milk and flavoring.
A. Cream filling
B. Buko filling
C. Fruit Filling
8. A thin, glossy, transparent coating that gives shine to the product.
A. Icing
B. Filling
C. Glazes
D. Caramel
9. A sugar syrup mixed to a beaten egg white used in icing cake.
A. Butter icing
B. Fondant icing
C. Royal icing
D. Boiled icing

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10. Why cake texture is dense or heavy?
A. Oven too hot
B. Too much fat
C. Poor ingredients
D. Under whipped egg
Test II. Fill in the blanks with a word or words o complete the statement.
Use a separate sheet for your answers.
1. _____________ is chopped pulp of fruit cooked with sugar.
2. _____________ is a mixing method where liquid is added alternately with flour.
3. _____________ is a coagulated gelatinous juice of fruit cooked with sugar.
4. _____________ is a pourable mixture of ingredients used in baking cake.
5. _____________cake in which butter is cream together with liquid and dry ingredients.

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Different Kinds of Petit Fours
A petit four (plural: petit fours) is a small cake generally eaten at the end of a meal or
served as part of dessert. The name is from the French four, meaning "small oven".
Modern petit fours usually consist of a geometrically cut piece of sponge cake, topped with
fondant and are approximately 25 millimeters (1 inch) square and about 40 millimeters (1.6
inches) high. The fondant which tops the cake is often pastel in color, and commonly decorated
with piped icing flowers or other embellishments. The term petit four may also, however, refer to
any of a variety of small confections, especially in France.
While petit four can refer to any bite-sized sweet presented at the end of a meal, they're
usually tiny, beautifully iced cakes. Petit fours are traditionally made with an almond sponge cake,
or jaconde, but they can be any flavor of cake--and filling--you choose.
With a seemingly infinite variety of shapes, flavors and decoration, you can dress these little
cakes up for a tea party, a bridal shower, or an elegant luncheon. A tray full of delectable and
beautiful petit fours turns any event into an extraordinary occasion.
Petit fours, especially those sold in the United States, are often filled with butter cream
icing.
Categories of petit fours:
1. Petits fours secs (sec meaning "dry") include a variety of small desserts, such as
special dainty biscuits, baked meringues, macaroons, and puff pastries.
2. Petits fours glacés (glacé meaning "iced") are iced or decorated in some way, such as
tiny cakes covered in fondant or glacé icing, small éclairs, and tartlets. In a French
patisserie, assorted small desserts are usually called mignardises, while hard,
buttery biscuits are called petit fours.
3. petits fours salés (sale meaning "salted" or
"savoury"), which are bite-sized salted appetizers
usually served as part of cocktail parties or buffets
Petit fours were traditionally made during the cool
down process of brick ovens fired by coal fuel in the
18th century. Coal heat is hard to control as it burns
much hotter than wood, and at the time was much
more expensive so waste of the heat generated was
not an option.
Sponges and bases
 A génoise (zhehn-WAHZ), or sponge cake, acts like exactly that: a sponge. It is meant to
absorb flavored syrups and liqueurs, resulting in moist, flavorful cakes. An almond jaconde
is delicious, but you can also use pound cake or any sturdy, fine-crumbed cake that can
stand up to filling, cutting, and decorate

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The Fillings
Once your cakes are baked and cooled, they can be wrapped well and frozen for up to one month.
Thaw the wrapped cakes at room temperature.
 Use a long serrated knife to split the cakes into layers. You can measure the sides and mark them with
toothpicks to help guide the knife; gently saw your way through.
 Cover cake layers with plastic wrap until you're ready to assemble them.
 Always use flavored syrup to soak your sponge cake layers. Use a pastry brush and be generous.
 Simple Syrup
 Brandy Simple Syrup
Once you've applied the syrup, you can spread on the filling: jams, butter creams, lemon curd,
and raspberry curd all make delicious fillings.
The Assembly
Once your cake layers are filled, the simplest decorating technique for petit fours is to glaze
the top of the whole cake, and then cut it into shapes. This will, however, leave the sides unsealed,
so the little cakes can dry and become stale in a very short time.
 If you wish to glaze the tops and sides of your petit fours, arrange the cut shapes (squares,
diamonds, or other shapes made with cookie cutters) on a cooling rack set over a rimmed
baking sheet.
 Using a measuring cup, pour the warm glaze over and around the sides of each cake, using
a small spatula or knife to reach all the bare spots.
 Any extra glaze can be scraped off the baking sheet, reheated, and re-applied. (Strain the
glaze if it's full of crumbs.)
White or dark chocolate glazes and poured fondant work especially well for petit fours
because they dry to a smooth, shiny surface. (If you substitute white chocolate for dark, use
about fifty percent more white chocolate.) .
If you like the almond flavor of marzipan, a thin layer of marzipan between the cake and the
glaze provides a glass-smooth, crumb-free surface for decorating.
 Top the cake layer with a thin layer of jam, jelly or frosting
 Roll the marzipan as thin as you can, and lay it over the cake. The jam will help it stick to
the surface when you pour on the glaze.

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SELF CHECK # 13
Multiple Choice
I. Direction: Choose the best answer. Write the letter of your choice on the space provided for.
______ 1.this type of cake, acts like exactly that: a sponge. It is meant to absorb flavored syrups
and liqueurs, resulting in moist, flavorful cakes.
a. genoise b. chiffon c. roulade
_____ 2. An almond jaconde is delicious, but you can also use _______or any sturdy, fine-crumbed
cake that can stand up to filling, cutting, and decorate.
a. sponge cake b. Pound cake c. heavy cake
_____3. Once your cakes are baked and cooled, they can be wrapped well and frozen for up to___.
A. 2 months b. 3 months c. 1 month
______4. It includes a variety of small desserts, such as special dainty biscuits, baked meringues,
macaroons, and puff pastries.
a. petit four sec b. petit four sales c. petit four glace
_____5. It is a small cake generally eaten at the end of a meal or served as part of dessert.
a. desserts b. cookies c. petit fours
II. Answer the following with true or false.
___1. You can measure the sides and mark them with toothpicks to help guide the knife; gently saw your way through.
___ 2. The name is from the German word four, meaning "small oven‖.
___3. Petits fours salés are bite-sized salted appetizers usually served as part of cocktail parties or
buffets
___4. Always use flavored syrup to soak your sponge cake layers.
___5. In a French patisserie, assorted small desserts are usually called
mignardises, while hard, buttery biscuits are called petit fours.

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Information Sheet 14
Preparing Iced Petit Fours
What is Ice Petit Fours?

Petit fours glacés (iced petit fours), or tiny cakes, are made in a variety of ways: with a
single layer of cake or several layers of cake sandwiched with marzipan, jam, ganache, pastry
cream or other choices before covering with a glaze.
To make Petit fours glacés, a dense cake recipe or mix holds up best. A Genoise, or Sponge cake,
baked in a sheet pan is typically used, although a Pound Cake (even from a baking mix) will also
answer the purpose, as long it's sturdy. Petit fours can be made with any flavor cake, though white
and chocolate the most common.
The final assembled cake's height should be ideally no thicker than an inch, including fillings. For
example, a recipe may require 3 thin layers of sponge cake, each about 1/4" thick while others are
made from seven thin layers of delicate cake and crème fillings that are carefully coated and hand
decorated. The cake can be made ahead of time and frozen. Assemble petit fours at least 4 hours
before serving or the day before.
When baking the cake recipe for the petit fours, no special cake pans are required when
baking the larger cake; a 9 inch round or square pan will work just fine, but the most commonly
used pan is a sheet pan. For petit fours, fill the jelly roll pan with cake batter only enough to cover
the bottom of the pan, about 1/4-inch thick to 1/2-inch thick depending on what you are making.
After baking these sheets can be frozen and then finished later.
After making the cake in a sheet pan, freeze it before making the Petit fours, even if it's a
quick stay overnight -- freezing will tighten the crumb of the cake, making it easier to cut and frost
them. (Keep cake in pan and cover with plastic wrap, then foil and freeze or cut cake into large
pieces). When ready to finish the cake, remove it from the freezer, trim and fill the cake, prepare
the icing and then cut into shapes. Let the filled cake thaw before icing and decorating. (When
filling a cake with jam or a nondairy filling, you can freeze it afterwards. There's no need to thaw
when you take it from the freezer and cut into shapes. However, you need to let the cut cake pieces
thaw before you ice and decorate them).
When the large cake has cooled completely, before cutting it into smaller pieces for petit
fours, you can fill it. First, cut it in half horizontally. A serrated knife works well for this; gently saw
your way through. Lay one sheet of cake on the back of a parchment lined flat sheet pan. Brush
the liqueur over the cut sides, and then fill with a thin layer of jelly (about 1/8-inch) heated until
warm making it easier to spread. A creamy filling sprinkled with chopped nuts is also good. Try
Butter cream Frosting, Almond Filling, or Chocolate Meringue Frosting. Repeat with the remaining
layer(s).
Flip the entire cake upside down, remove the top sheet pan, and wrap the entire cake and
bottom sheet pan with plastic wrap. Now place a flat sheet pan on top. Weigh this sheet pan down
with a couple of heavy pots. This procedure assures the layers are firmly sealed together, and will
make cutting into portions easier when done later. Chill the cake for several hours to overnight
before cutting and glazing.
Using a serrated knife, trim of the edges of the cake and cut the cake into an even
rectangle. Cut into individual cake squares or diamonds, 1 1/2 by 2 inches with a sharp, serrated
knife or Petit fours cutters. I find that an electric knife works perfectly. Cookie cutters with simple
shapes, such as rosettes or rounds, as well as petit four cutters can also be used to cut the cake.
Place the glazing rack (wire cake rack) over a parchment or waxed paper lined sheet pan.
Place a few Petit fours on it about 1-1/2 inches apart. Using a spoon, piping bag, or fondant
funnel, slowly pour the fondant or glaze over each piece letting the excess drip down the sides of
the cake. Using a small offset spatula quickly spread the frosting evenly over the sides of the cakes.
Scrape up drippings and re-use. It is important to completely cover the exposed surfaces with glaze
or fondant, or pour icing to prevent drying. Ideally, you should faintly see the cake layers through
the fondant or glaze.

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Another way is to use a fork and pick up one of the petit fours. Hold it over a small bowl of
poured Fondant. Using a teaspoon, quickly pour it over the petit four until fully covered. Now slide
the bottom of the petit four
over the side of the bowl to
remove any excess Fondant.
Now slide the dipped petit
four onto the wire rack.
Techniques on How to
Make Ice Petit Fours
Petit fours add an elegant touch to any occasion.
Petit fours are bite-sized individual cakes that are typically served at cocktail and dinner parties,
baby and wedding showers or during an elegant tea service. Petit fours are usually elaborately
decorated with different color icings and decorations depending upon the theme of the event. For
example, petit fours for a wedding may be iced and designed to look like a wrapped present with a
bow. It can be difficult to ice petit fours because of their small sizes. There are simple techniques
available that will make icing petit fours a lot easier.
Instructions
1. Mix the icing. For a basic icing that will ice 60 petit fours, combine 9 cups of confectioners’
sugar, 1/2 cup of water, 1/2 cup of light corn syrup, 1 teaspoon of almond extract and 1/2
teaspoon vanilla extract.
2. Heat the mixture over a double boiler. Set water to boil in the bottom pan. Pour the icing
mixture into the top pan of the double boiler. Heat until lukewarm.
3. Place petit fours on a wire rack with a clean sheet pan underneath.
4. Pour the icing over the cakes. Using a large spoon, pour the icing over each cake generously
until it falls on the top of the cakes and spills onto the sides for even covering. Allow the icing to
cool on the cake. Scrape up the icing that has dripped onto the pan and place it back in the boiler
to reuse. Pour a second coating of icing onto the cakes.

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Petit Four Filling Ideas
Fillings
o Many people love the taste of fruit and cake together, so fruit fillings are a popular
choice for layering petit fours. Raspberry, apricot, strawberry and cherry have strong
flavors that won't be overpowered by the sweet cake. Choose a pound cake for lemon
meringue or orange fillings and pair berries with chocolate cake. Because the cakes
are so small, avoid using any type of preserve that has large chunks of fruit in it.
Inside Icing
o Another way of layering petit fours is to use a type of butter-, egg- or shortening-
based icing as the filling. This can be common butter cream icing, which can be
homemade or store-bought, or something more complicated like a maple glaze,
chocolate ganache or Bavarian rum filling. You can flavor the icings in numerous
ways to complement the petit fours, such as using a "cream" filling like coffee cream,
honey cream or mousse.
Plain Cake
o You don't actually have to fill these little treats with anything -- you can leave the
cake intact, without layers. Simply choose the type of cake you want, cut it into
cubes, then ice the outside with butter cream or cover it in marzipan to keep the
final layer of icing adhered to the cake inside.
No Cake
o Though traditional petit fours have cake as the base of the delicacy, you can also
use other sweet concoctions. Cut firm cheesecake into tiny cubes, cover them in
icing and decorate them like petit fours. Pecan pie filling needs only a little more
flour to hold its shape and then it, too, can serve as the center of petit fours.
Sometimes these small decorated cubes contain a substance more like candy than
cake, such as chocolate truffle, nougat, marzipan or almond paste. Very
occasionally, chefs will make small cookie-like cubes, somewhere between candy
and cake, to cover and decorate as petit fours.

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Self Check # 14
Direction: Write TRUE if the statement is correct and FALSE if the statement is incorrect and
write your answer in the space provided for.
__________1. To make petit fours glace, a dense cake recipe or mix holds up best.
The final assembled cake’s height should be ideally no thicker than half an
__________2. inch.
Freezing petit fours will tighten the crumb of the cake, making it easier to cut
__________3. and frost them.
Petit fours are bite-sized individual cakes that are typically served at cocktail
__________4. and dinner parties.
__________5. Candies and cakes are also used to cover and decorate as petit fours.

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CHARACTERISTICS OF FRESH PETIT FOURS
Learning Objectives:
After reading this information sheet, you must be able to identify the characteristics of
petit fours.
CHARACTERISTICS OF PETIT FOURS

Puff pastries are the lightest and the richest of all the pastries and rises in the most
dramatic way. It is also the most difficult to make. Homemade puff pastries are unrivaled for their
taste and texture; however, readymade puff pastry can be purchased which rises well too.
The secret to a successful puff pastry lies in making the dough soft enough to be
elastic.
Petit fours are a traditional French treat that are used to supplement a dessert. Over
time, these treats, which are roughly translated as "small oven" in French, have been used as gifts
and desserts for events such as baby showers, weddings and Christmas. There are many ways to
make petit fours, but one of the most common is covering the cakes with a layer of fondant so as to
create a soft outer shell over the cake.
The puff pastries can be filled and assembled to form Profiteroles, Croquenbouche (stacks
of profiteroles glued together with caramel), gateaux St.-Honoré, etc.
In Italy, Puff Pastries filled with custard are often stacked in a tall pyramidal shape.
Chocolate is poured on the stack before being decorated with whipped cream.
Puff Pastries can also be filled with savory mousse or cream to make delicious appetizers.
In spite of the simple preparation, the Puff Pastry (Pâté à Choux) requires a few
precautions.
1) The quantity of egg should be just right. If the recipe calls for 4 eggs, add the first 3 and the last
a little at the time in order to control the consistency. Too much egg will cause the panade to be too
liquid and unable to hold its shape when is baked. The panade needs to be cooked carefully until
smooth and dry. If it is undercooked, the ingredients may be unevenly mixed, and it could retain
too much moisture.
3) Make the preparation very quickly. Piping and baking the panade immediately while still warm
will help lightness and expansion) .Bake the pastries until they are crisp, dry, and golden. If the
pastries are undercooked, they could collapse when removed from the oven. Also, it is preferable to
cool the pastries slowly in the oven
Bake for about 35 minutes or until well puffed and golden. Shut off the heat, open the
oven half way, and let the puffs cool slowly and dry for about 1 hour. The puffs may collapse if they
are cooled too fast.
The puff pastry can be filled and assembled to form Profiterols, Croquenbouche (stacks of
profiteroles glued together with caramel), gâteau St.-Honoré, etc.
In Italy, Puff Pastries filled with custard are often stacked in a tall pyramidal shape.
Chocolate is poured on the stack before being decorated with whipped cream.
Puff Pastries can also be filled with savory mousse or cream to make delicious appetizers.
In spite of the simple preparation, the Puff Pastry (Pâte à Choux) requires a few precautions:

Page 74
1) The quantity of egg should be just right. If the recipe calls for 4 eggs, add the first 3 and the last
a little at the time in order to control the consistency. Too much egg will cause the panade to be too
liquid and unable to hold its shape when is baked.
2) The panade needs to be cooked carefully until smooth and dry. If it is undercooked, the
ingredients may be unevenly mixed, and it could retain too much moisture.
3) Make the preparation very quickly. Piping and baking the panade immediately while still warm
will help lightness and expansion
Pate Sucree (sweet pie pastry)

This famous French pastry is crisp and thin when baked. It is used for the most delicate
sweet tarts. Like pate brisee only the fingertips- of one hand – should be used in mixing and it is
made on a board. Because it is very soft when made, it must be wrapped and thorough chilled for
at least an hour after preparation or it will be difficult to roll out .It must be rolled in a non- stick
parchment or plastic wrap. Alternatively, it may be pressed into the pans by hand patching any
little cracks with additional small pieces of pastry.
Choux pastry
Often known as a paste, choux pastry differ from all other types of pastry; it is much softer
in texture, and is piped or spooned onto a dampened baking sheet rather than being rolled out. It
has many uses, both sweet and savory. Success in making it begins with accurate measurement.
Make certain that the butter has melted before the water starts to boil, and that the water is
boiling when the flour is added. Do not open the oven door until at least three-quarters of the
cooking time has lapsed.

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Self Check # 15
Answer the following with true or false.

1. Often known as a paste, choux pastry differs from all other types of
pastry;it is much softer in texture.
2. Pate sucree in a French pastry
3. Puff Pastries can also be filled with savory mousse or cream to make
delicious appetizers
4. Piping and baking the panade immediately while still warm will help
lightness and expansion.
5. In Italy, Puff Pastries filled with custard are often stacked in a tall
pyramidal shape.
6. Puff pastries are the lightest and the richest of all the pastries and rises
in the most dramatic way. It is also the most easiest to make.
7. Pate Sucree is also called savory petit fours.
8. The puff pastry can be filled and assembled to form Profiterols,
Croquenbouche stacks of profiteroles glued together with custard.
9. The secret to a successful puff pastry lies in making the dough hard
enough to be elastic.
10. Piping and baking the panade immediately after cooling will help
lightness and expansion.

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PREPARE MARZIPAN PETITS FOURS

After reading this information sheet, you must be able to prepare caramelized petit fours.
Petit fours are a traditional French treat that are used to supplement a dessert. Over time,
these treats, which are roughly translated as "small oven" in French, have been used as gifts and
desserts for events such as baby showers, weddings and Christmas. There are many ways to make
petit fours, but one of the most common is covering the cakes with a layer of fondant so as to
create a soft outer shell over the cake.
How to coat petit fours with marzipan
1. Roll out the marzipan so that it is approximately the same size as the génoise. You may
need to use a bit of flour so that it does not stick to the rolling pin.
2. Brush a thin layer of simple syrup over the top of the marzipan so that it is slightly sticky.
3. Place the marzipan over the top of the génoise with the sticky side down, and cut off any
parts of the marzipan that hang off the edge with the shears so the marzipan is flush with
the side of the génoise.
4. Place the génoise in the refrigerator for a few hours or overnight.
5. Use the ruler to mark out 1 1/2-inch sections on the génoise cake. Do this by using the
knife to make small nicks at the edge of the cake on the left and right sides and top and
bottom.
6. Cut the génoise, using the marks that you have just made on either side of the cake, into
squares.
7. Take one of the cubes of génoise by holding the top (covered with marzipan) and the bottom
and dip each side into the European fondant.
8. Place the cube onto the pastry rack and, using the icing spatula, take a bit of the fondant
and cover the remaining section on the top of the marzipan.
9. Allow the petit fours to form an outer shell before serving.

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Stages of Sugar Syrup
After reading this information sheet, you must be able to:
1. Prepare caramelized petit fours
2. Identify the different stages of sugar syrup
COLD WATER TEST: Density or concentration of

sugar to water is measured when a small amount
SYRUP BOILING
(1/2 to 1 teaspoon) of syrup is dropped from a
POINT - CANDY
clean spoon into a small bowl of very cold water
THERMOMETER:Read
(not ice cold) and then quickly examined or
At Eye Level. Must Be
CONFECTION carefully picked up. The firmness indicates
Dry And
temperature of syrup. As the water heats and
Clean Whenputting
evaporates, the concentration of sugar in the
Into The Candy Pot
syrup rises; the higher the concentration of
EACH TIME.
sugar, the harder the mixture will be upon
cooling.
Stir over heat until Imbibing cake

Simple sugar syrup
dissolved layers.
212 degrees F Water Boils at 212 degrees F at sea level.
Thread: At this relatively low

temperature, there is still a lot of water
Thread Stage
left in the syrup. The liquid sugar may
215° F–235° F Syrup, fruit
be pulled into brittle threads between
/108° C–118° C liqueur and
the fingers. Or, take a small amount of
sugar concentration: some icings
the syrup onto a spoon, and drop it from about 2-
80%
inches above the pot. Let it drip into the pan. If it
spins a long thread, like a spider web, it's done.
Pearl: 220 - 222 degrees F - The thread

Jelly, candy, formed by pulling the liquid sugar may
fruit liqueur be stretched. When a cool metal spoon
making and is dipped into the syrup and then
some icings raised, the syrup runs off in drops
which merge to form a sheet.
Blow or Soufflé: 230 - 235 degrees F -

Boiling sugar creates small bubbles
Delicate sugar
resembling snowflakes. The syrup spins
candy and syrup
a 2-inch thread when dropped from a
spoon.
Soft-Ball Stage Fudge, Soft ball: A small amount of syrup

235° F–240° F Fondant, dropped into chilled water forms a soft,
/118° C–120° C pralines, pâte â flexible ball, but flattens like a pancake
sugar concentration: bombe or Italian

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85% meringue, after a few moments in your hand.
peppermint
creams and
classic
buttercreams
Firm-Ball Stage
Firm ball: Forms a firm ball that will
245° F–250° F
not flatten when removed from water,
/123° C–125° C Caramel candies
but remains malleable and will flatten
sugar concentration:
when squeezed.
87%
Hard ball: At this stage, the syrup will

form thick, "ropy" threads as it drips
Hard-Ball Stage Nougat, from the spoon. The sugar
250° F–265° F marshmallows, concentration is rather high now, which means
/125° C–133° C gummies, there’s less and less moisture in the sugar syrup.
sugar concentration: divinity, and Syrup dropped into ice water may be formed into
92% rock candy a hard ball which holds its shape on removal. The
ball will be hard, but you can still change its
shape by squashing it.
Soft Crack: As the syrup reached

Soft-Crack Stage soft-crack stage, the bubbles on
270° F–290° F top will become smaller, thicker,
/135° C–145° C Taffy and closer together. At this stage, the moisture
sugar concentration: content is low. Syrup dropped into ice water
95% separates into hard but pliable threads. They will
bend slightly before breaking.
Hard Crack: The hard-crack stage

Hard-Crack Stage is the highest temperature you are
300° F–310° F likely to see specified in a candy
Butterscotch,
/150° C–155° C recipe. At these temperatures,
brittles
sugar concentration: there is almost no water left in the syrup. Syrup
99% dropped into ice water separates into hard, brittle
threads that break when bent.
Hard-Crack Stage
Hard candies,
320° F–335° F
toffee
/160° C–168° C
If you heat a sugar syrup to temperatures higher

CARAMELIZING than any of the candy stages, you will be on your
SUGAR: way to creating caramelized sugar (the brown
liquid stage)—a rich addition to many desserts.
330 - 360° F
From flan to Caramel: Syrup goes from clear to brown as its
Above 330° F, the
caramel cages, temperature rises. It no longer boils, but begins
sugar syrup is more
etc. to break down and caramelize.
than 99% sucrose.

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Caramel - Light Brown: The liquefied sugar
turns brown. Now the liquefied sugar turns
brown in color due to carmelization. The sugar is
Light caramel beginning to break down and form many complex
340° F
for syrups, color compounds that contribute to a richer flavor.
/170° C
and flavor
Caramelized sugar is used for dessert decorations
and can also be used to give a candy coating to
nuts.
355 - 360° F Spun sugar, Caramel - Medium Brown: The liquefied sugar
/178–180° C sugar cages darkens.
375 - 380° F Coloring agent Caramel - Dark Brown: The liquefied sugar
/188–190° C for sauces. darkens further.
410° F Black Jack: The liquefied sugar turns black and

None
/205° C then decomposes.
Self Check # 17
Identify what is being described:
1. In which stage do you call it when a small amount of syrup dropped into chilled water
forms a soft, flexible ball, but flattens like a pancake after a few moments in your hand?
2. At this stage the liquid sugar may be pulled into brittle threads between the fingers. Or,
take a small amount of the syrup onto a spoon, and drop it from about 2-inches above the
pot.
3. At this stage syrup goes from clear to brown as its temperature rises. It no longer boils, but
begins to break down and caramelize
4. At this stage the liquefied sugar turns black and then decomposes.
5. If you want to make a caramel Candy, what stage of sugar do you need?

Page 80
Page 81
DISPLAYING PETIT FOURS
After reading this information sheet you must be able to display petit fours.
An army of dipped walnut caramels.
To get the small Petit Fours use the trick cutting the pound cake into 1″ thick
slices and with a round circle cutter you cut out the small cakes.

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Then you place the small cakes on a wire rack with a baking tray underneath to collect any leftover
icing. Use a ladle to pour the icing over the small cakes in a circular movement. Here it is
important that you quickly pour enough icing over the cakes because you want to seal the cakes
completely with the icing. If the icing is too thick at this stage you will have problems with it
harden before it have covered the small cakes all the way to the bottom.
Instant fondant icing mix is fun to work on but I still want to try out the Petit Four icing
recipe on MS because it just looks smooth and pourable. When the Petit Fours are all done with
the icing, you can cut them loose by using a small sharp knife and with slightly wet fingers transfer
them to cupcake paper cases. Now your Petit Fours are ready to be decorated.

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Storage of Petit Fours
After reading this information sheet you must be able to store and package petit fours.
Storage of Petit Fours

STORAGE: In general, store Petits Fours as you would as a filled and frosted cake (Cake Storage
Guide). Always do a test beforehand to see how your combination of icing, frosting and decorations
holds up, especially if making large amounts for a special occasion.
Petits Fours can be made up to 24 hours ahead of time. Let dry completely before storing in
an airtight container. Refrigerate if contains perishable fillings and icings.
You can freeze Petits Fours unless it is covered in Fondant and/or contains perishable
dairy based items such as whipped cream, custards, etc. (Fondant iced cakes become limp and
sticky on thawing). Keep them in their papers and place in a plastic square and airtight container
suitable for freezing. You can then just take them out as you need them. They should keep well for
about 30 days, but try and use earlier to prevent pastry from absorbing freezer odors!
Store your Petit Fours in a card board box that is not completely airtight or the icing can get
sticky. The refrigerator will melt the icing
When candies have completely cooled after making them, they can be stored in various
ways. Keep different types of candy separate from one another. Brittles soften if stored with creamy
candies. Protect taffies, caramels, nougats, and popcorn balls from dampness by wrapping them
individually in clear plastic wrap. Airtight storage in a cool place is best. Some candies may be
frozen, but avoid freezing those made with fruits and nuts.
ROOM
CANDY HOW TO STORE: FRIDGE FREEZER
TEMP
Air tight tin with wax paper

Brittles separating layers of candy; do not 1 week
store in the refrigerator or freezer.
For easiest storage wrap the block

of caramel in aluminum foil and
cut off portions as needed. Cut
caramels tend to stick together
and not hold their shape unless 2 - 3
Caramels
individually wrapped. Store cut weeks
caramels in layers, separated by
waxed paper or aluminum foil in
an airtight metal or plastic
container in a cool place.
Caramel Room temperature

Page 84
Covered Nuts
Be careful when freezing

chocolate. Freezing and storing
can cause "bloom", which is when
Chocolate,
the cocoa butter comes to the
Basics -
surface and causes gray or white
Storage
streaks and dots - it doesn't mean
that the candy has spoiled but it
doesn't look very nice.
Air tight tin at room temperature

Fondant
for 24 hours, use or refrigerate
Air tight tin with wax paper 1-2

Fudge 3 months
separating layers of candy weeks
Air tight containers or individual

Hard Candy
bags.
Pralines Air tight container
Toffee 2 months
Best kept under refrigeration. Go

Truffles to truffles for more detailed 2 months
information.
Table 1: Safe food storage guidelines.
Refrigerator Freezer
(35-40 (0 degrees
Product degrees F) F) Comments
BREADS, PASTRIES AND CAKES
Breads, baked (no 2-3 weeks 2-3 months Store in refrigerator to inhibit mold
preservatives) growth.
Baked muffins * 2-3 months
Baked quick * 2-3 months

breads
Partially baked 1-2 weeks 2-3 months

cinnamon rolls
Unbaked rolls and 3-4 days 1 month Longer storage inactivates yeast,

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bread weakens gluten.
Cakes: frosted * 2-4 months

baked * 2-4 months
unfrosted baked
Cookies, baked 2-3 weeks 6-12

dough 3-4 days months
3 months
Flour, white or 6-8 months 12 months Keep in airtight container.

whole wheat
Pies: fruit, baked 2-3 days 2-4 months

fruit, unbaked 1-2 days 2-4 months
pumpkin or 2-3 days 1-2 months
chiffon
Waffles 1-2 days 1 month
*Not necessary to refrigerate unless product cannot be used within 4-5 days or time recommended
on package.
DAIRY PRODUCTS
Butter 2-3 months 12 months Freeze in original carton, overwrap

in plastic freezer bag.
Buttermilk 1-2 weeks NR Check date on carton. Will keep

several days after date.
Cheese: Freezing changes texture of soft

cottage, ricotta 5-7 days 1 month cheeses.
cream cheese 2 weeks 1 month Becomes crumbly when frozen; can be
used in cooking when creaminess is
not important.

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Natural, aged cheeses Natural and processed cheeses can be
(cheddar, Swiss, frozen. Defrost in refrigerator; cheese
brick, gouda, will be less likely to crumble. Use soon
mozzarella, etc.):
after thawing.
large pieces,
packaged or wax 2-3 months 6-8 months
coated 2-3 weeks 6-8 months
slices or opened
packages 12 months
Parmesan, Romano,
(grated) 3-4 weeks 6-8 months
Pasteurized process
cheese
Coffee whitener 3 weeks See package

(liquid)
1 week 3-4 weeks
Cream, light or half
and half
1 week
(UHT processed-
opened)
4 weeks
(UHT processed-
NR
unopened)
1 week Whipping cream will not whip after
whipping or heavy
thawing. Whipped cream may be
frozen and stored for 1-2 weeks.
2 weeks NR
Dip, sour cream,
commercial
3-4 days NR
homemade
Margarine 3 months 12 months Overwrap in plastic freezer bag for

frozen storage.
3-5 days 1-3 months Freezing
Milk, evaporated, affects milk's flavor,
opened appearance; use for cooking.
1 week 1-3 months
fluid whole or low-
1 week 1-3 months
fat
reconstituted
3-5 days 1-3 months
nonfat dry
sweetened,
condensed, opened
Sour cream 2-3 weeks NR Sour cream will separate if frozen.
Whipped topping:
frozen carton
2 weeks NR
(thawed)
3 weeks NR

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in aerosol can 3 days NR
prepared from mix
Yogurt 1 month NR Yogurt will separate if frozen.
EGGS AND EGG PRODUCTS
Eggs, fresh yolks 4 days 12 months To freeze, break eggs out of shell;
or whites stir until yolk is well blended with
white or other yolks. Add small
amount of salt, sugar or corn syrup
to improve keeping quality.
Eggs, in shell, 3 weeks NR

fresh
Eggs, in shell, 1 week NR Decorated Easter eggs: If you intend

hard-cooked to eat them, keep refrigerated. If
eggs are at room temperature for
more than 2 hours, do not eat
them.
Eggs, liquid 4-5 days 1 year

pasteurized eggs
or egg substitutes,
opened
Egg-containing
products:
1-2 days NR
canned puddings,
opened
1-2 days NR
Custards, custard
sauces, puddings,
custard-filled
pastries and cakes

Page 88
Self Check # 19
1. Where is the best place to store petit fours?
2. Store your Petit Fours in a card board box that is not completely airtight or
the icing can get sticky. The refrigerator will melt the icing
3. What are the factors to be considered in storing DESSERTS?
4. Where is the best place to store DESSERTS?
5. What is the importance of packaging products?
INSTITUTIONAL ASSESSMENT
Direction: Write TRUE if the statement is correct and FALSE if incorrect and write your answer in
the space provided for.
Petit four is a small cake generally eaten at the end of a meal or served as
____________1. part of dessert.
____________2. Four is a German word meaning "small oven‖.
Petits fours salés are bite-sized salted appetizers usually served as part of
____________3. cocktail parties or buffets.
Fondant can refer to any bite-sized sweet presented at the end of a meal;
____________4. they're usually tiny, beautifully iced cakes.
____________5. Petits fours salés means "salted" or "savoury".
____________6. Petits fours secs (sec means ―icy‖).
____________7. Petits fours glacés (glacé meaning "dry").
A génoise or sponge cake absorbs flavored syrups and liqueurs, resulting in
____________8. moist, flavorful cakes.
Once your cakes are baked and cooled, they can be wrapped well and
____________9. frozen for up to 3 months.
The simplest decorating technique for petit fours is to frost the top of the
___________10. whole cake, and then cut it into shapes.
After making the cake in a sheet pan, freeze it overnight before making Petit
fours-- freezing will tighten the crumb of the cake, making it easier to cut
___________11. and frost them.
When filling a cake with jam or a nondairy filling, you can freeze it
afterwards. There is a need to thaw when you take it from the freezer and
___________12. cut into shapes.
Puff pastries are the lightest and the richest of all the pastries and rises in
___________13. the most dramatic way. It is also the most difficult to make.
Choux pastry differs from all other types of pastry; it is much harder in
texture, and is piped or spooned onto a dampened baking sheet rather than
___________14. being rolled out.
___________15. Petit fours are best stored in airtight cool place.

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Ways of Presenting and Serving Dessert
Learning Objective: After reading this information sheet, you must be able to:
1. Apply culinary terms used in dessert production
2.Determine ways of presenting and serving desserts using the appropriate garnishes and
decorations.
Dessert is a course that typically comes at the end of a meal, usually consisting of sweet food but
sometimes of a strongly-flavored one, such as some cheeses.
The word comes from the French language as dessert and this from Old French desservir, "to clear
the table" and "to serve." Common desserts include cakes, cookies, fruits, pastries, ice cream, and
candies.
The word dessert is most commonly used for this course in .Canada, Australia, and Ireland, while
sweet, pudding or afters would be more typical terms in the UK and some other Commonwealth
countries, including India. According to Debrett' pudding is the proper term, dessert is only to be
used if the course consists of fruit, and sweet is colloquial. This, of course, reflects the upper-
class/upper-middle-class usage. More commonly, the words simply form a class shibboleth;
pudding being the upper-class and upper-middle-class word to use for sweet food served after the
main course, sweet, afters and dessert being considered non-U. However, dessert is considered
slightly better than the other two, owing to many young people, whose parents say pudding,
acquiring the word from American media.
Desserts are often eaten with a dessert spoon, intermediate in size between a teaspoon and a
tablespoon
Ways of Presenting and Serving Desserts
Adding a dessert plate garnish adds the third element needed for a perfect dessert
A dessert plate garnish may seem like a frivolous after-thought to some cooks and hosts, but the
garnish is actually part of the dessert, it's the eye appeal and the third needed element for a perfect
dessert. We eat with our eyes first, if a dish does not look appetizing we instantly think it will not
taste good. A dessert plate garnish will add the needed eye appeal (camouflaging any less-than-
stellar results we may have had in plating the dessert) plus a garnish will be one of the three
needed elements for a perfect dessert plate.

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A perfect dessert plate contains three elements:
1. something crunchy
2. something creamy
3. something that you can really sink your teeth into.
Consider your favorite dessert and the elements it contains, it probably possesses all three
elements of crunchy, creamy and substantial. Pie alamode, an ice cream topped, nut-filled brownie
or a banana split all possess the three elements of a perfect dessert.
The dessert plate garnish is usually the third element needed to make the dessert perfect.
What type of garnish you use to top your dessert offering with will depend on the dessert itself, the
type of dinner or Holiday is it being served at and the dessert plate size. A dessert garnish can be
as simple or as elaborate as you wish, ranging from simple crushed cookies to hand-spun sugar.
Here are some simple dessert garnishes that will add the third element and make your dessert
perfect.
 Chocolate shavings
 chocolate curls
 Chocolate or caramel sauce
 Powders like confectioners' sugar
 cocoa powder
 Nutmeg or cinnamon
 Fresh fruit
 fruit purees
 Fruit jams.
Coconut, fresh grated or toasted, cookies or nuts will add the crunchy element to any creamy
dessert like ice cream or pudding.
Herbs and edible flowers will add a colorful garnish and unique flavor.
A slice of plain cake can be garnished with a sprinkling of confectioners' sugar, a few edible flowers
and transform the plain cake into a culinary work of art.
Sprinkled on the top drizzled on the top and sides, smeared or dripped on the dessert plate, or even
under the dessert, but never in a separate container on the side of the dessert. The garnish should
be an integral part of the dessert on (or at least on the same plate) for easy incorporation into the
main element of the dessert.
By using a dessert plate garnish, you are adding the third element for a perfect and memorable
dessert.
Plate Decorating Ideas for Desserts
No matter how good the appetizers and the main course
are, everyone's really waiting for dessert. Whether it's
something as simple and summery as strawberry shortcake
or as decadent as a German chocolate cake, the devil is in the
details, so make sure what's presented to your guests is as
beautiful as it is tasty. A few simple decorations on the plate
and dessert will help ensure the dessert is, in fact, the
highlight of the meal.

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Kitchen Tools
Squeeze bottles are flexible decorating tools.

Reassign plastic bottles to plate decorating. Think ketchup bottles
on a restaurant table; these are readily and cheaply available at any
kitchen or big box store. Fill them with chocolate sauces, heated
butterscotch sauce, olive oil or heavy cream, and use them to draw
on the plates before or after the dessert is plated. Because they have
plastic cone nozzles, these bottle tops can be cut to make anything
from a narrow stream to a thick river. For those in a pinch, thoroughly wash out a ketchup or
mustard bottle from the refrigerator. These can serve in much the same way.
Salt and pepper shakers can be used for powdered sugar, producing an even covering that doesn't
come when spreading by hand.
Inedible Designs
*
A plain white plate serves as a blank slate for appetizing designs.
Plate decorations don't have to be edible. Use a small glass plate on
top of a larger solid plate. Between the two, use doilies, squares of
lace or fabric, or even pieces of decorative stationery or wrapping
paper. Get inspiration from the occasion. For a Christmas dinner, use
spiraled ribbons around the smaller plate, and finish off with a
decorative bow. For Valentine's Day, cover the bottom plate with
shiny confetti in the shape of hearts.
Simplicity
Some desserts speak for themselves, and it only takes subtle decorating to make a winning plate.
When serving up a Concord grape pie, add a single leaf from a grape vine on the plate with the pie.
For a chocolate cake, add a few pieces of peppermint bark on the plate beneath the cake.
When serving up some homemade ice cream, put the dish on a plate with a sprig of mint.
Place a slice of apple on the plate with a piece of apple pie. Add a few rose petals on the plate
supporting a goblet of chocolate mousse.
Tips for a Perfect Dessert Presentation
Regular dessert plates are, of course, perfectly acceptable for serving dessert. But for added appeal,
 Use dinner plates painted with sauces and other garnishes

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 Serve creamy desserts in wine glasses or martini glasses
 Use hollowed-out fruits to serve sorbets or ice cream; oranges, lemons and peaches work
particularly well. Freeze the containers to keep them firm until you're ready to use them.
 Make chocolate bowls by painting the inside of foil baking cups or small balloons with a
thick layer of tempered chocolate (to release bowl, peel away baking cup or pop balloon).
 Drape just-baked tuile cookies over a glass or a bowl while they are still warm and pliable to
create a cookie cup
 A garnish can be anything that adds visual appeal and complementary colors, flavors,
textures, or temperatures to the dessert you're serving.
Professional pastry chefs always keep certain guidelines in mind when they create a garnish to go
with each dessert. A dessert plate is most satisfying when it contains at least three elements:
something creamy, something crunchy and something "meaty" (that is, something you can really
sink your teeth into). Think of your dessert as a composition. Make it a study in contrasts: warm
versus cold, soft versus crisp, sweet versus tart, rich versus lean.
A slice of apple pie à la mode contains all of these elements: tender spiced fruit with a buttery crisp
crust, served warm or room-temperature with frozen ice cream
Mix and Match
Some classic dessert garnishes:
Sauces (cold or warm): chocolate, vanilla custard (crème Anglaise), caramel
Fruit purées: raspberry, strawberry, blackberry, mango, kiwi, peach
Fresh fruit: (sliced or whole) raspberries, strawberries, blackberries, blueberries, pomegranate

seeds, mangoes, kiwi, peaches, star fruit, pineapple; caramelized banana and/or pineapple
Citrus: fresh or candied zest, fresh or candied rounds
Edible flowers: pansies, rose petals, marigolds, tulip petals, orchids, violets, nasturtiums, orange
blossoms, snapdragons
Herbs: mint leaves, lavender sprigs, lemon thyme, rosemary
Powders: confectioners' sugar, cocoa powder, ground cinnamon, ground nutmeg
Ice cream: any flavor; if you make your own, try a sour cream or crème fraîche ice cream
(substitute sour cream for half of the heavy cream) for a sweet-tart contrast.
Whipped cream: plain, sweetened, or enhanced with liqueur or flavored extracts. Try whipping half
heavy cream, half crème fraîche with a little sugar for a tangy-sweet topping.
Chocolate: shavings, curls or other chocolate designs
Nuts: whole or chopped, plain or candied, toasted or raw (ground raw pistachios are a beautiful
garnish); long shreds of fresh or toasted dried coconut
Cookies: any kind, but tuiles and butter cookies are the most versatile
Once you've decided what dessert to serve, think three-dimensionally. Use the whole plate as your
canvas. Sauces, purées and fruit can be arranged all the way to the edge of the plate. The plate can

Page 93
be dusted with cocoa powder, citrus zest or chopped nuts (but remember, you have to serve the
dessert. You have to be able to pick the plate up without destroying the composition). Use tall curls
and ruffles of chocolate or long, thin cookies propped up next to or through the middle of the
dessert for visual interes
Plate Painting
Fruit sauces can be made any time of the year, with fresh or frozen fruit. Simply let frozen fruit
thaw and then mash it or puree it in the blender. For a really smooth sauce, pour it through a
strainer to get out any seeds or pulp. Adjust the flavor if necessary by adding sugar and lemon
juice. If you add sugar, cook the puree in a saucepan just long enough to dissolve the sugar. (One
caveat: kiwi puree doesn't stand up well to cooking.)
Have a ball with purees and sauces by "painting" a plate with them. This is easiest when you put
your sauce in a plastic squeeze bottle (available at any store that sells kitchen supplies) but it can
also be done with a spoon. Create designs by using two sauces of contrasting colors, such as
chocolate sauce and crème Anglaise, or raspberry and mango purées.
 Make a pool of sauce in one color, and then place small polka dots of the other sauce on top
of the pool.
 Drag the tip of a toothpick through the middle of each polka dot to create a heart shape.
 Create stars by starting at the middle of each dot and dragging the toothpick outwards
several times.
You can use this swirling technique to make all kinds of fun patterns and shapes.
Chocolate
All you need to create delicate chocolate curls is a block of chocolate and a vegetable peeler.
 Rub the heel of your hand over the surface of the chocolate to warm it up slightly (you can
also zap the chocolate in the microwave for just a few seconds to make it slightly softer--but
if the chocolate is too warm, it won't curl properly).
 Pull the peeler firmly along the side of the chocolate block. The bigger the piece of chocolate,
the bigger your curls can be.
 Store them in a cool, dry place until you're ready to use them.
 Lift and arrange the curls using toothpicks so the heat from your hands won't melt them.
If you are comfortable tempering chocolate, you can make all kinds of elaborate designs by piping
onto a sheet of parchment paper. You can make hearts, flowers, butterflies, curlicues, fans, letters-
-anything at all. Use a picture or drawing underneath the parchment as a template. Once the
chocolate has hardened, lift the designs off the parchment and garnish your dessert.
Steps in plating and decorating desserts
When you serve your guests dessert, do you feel that there's something missing? Does the plate
look a little plain to you? When you order a dessert at your favorite restaurant, how does the plate
look? Are there beautiful designs made with raspberry sauce or an elegant dusting of cocoa
powder? Your dessert plates can be just as beautiful, if you follow a few simple steps.
1. Consider the dessert. Before you think about how you're going to decorate
the plate, you must consider what you're serving. This will help you decide
on flavors and colors. Remember that your guests eat with their eyes first,
but don't forget about the flavors in the dessert.

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2. Choose flavors that complement each other. The decoration on the plate is
more than just for looks. The decoration can also add flavor. For that
reason, it's important to choose flavors that compliment the flavors in the
dessert. For example, if you're serving a white chocolate cheesecake, you
may want to decorate the plate with a raspberry puree.
3. Make colorful fruit purees. Fruit purees make a beautiful decoration. This
is because there are so many vibrant colors available. Blueberries make a
beautiful puree and kiwi puree is absolutely stunning. Play with different
fruits to see what colors are available, but remember that the puree must
compliment the flavor of the dessert.
4. Keep it elegant. When it comes to decorating a dessert plate, simple is
elegant. A drizzle of fruit puree, along with a dusting of powdered sugar
around the edge of the plate, is simple yet very elegant.
5. Don't forget the whipped cream. Whipped cream compliments the flavor of
any dessert. Plus it looks beautiful when you pipe a small amount next to
the dessert.
6. Add a sprig of mint. Mint adds color and completes the presentation.

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SELF CHECK # 20
Direction: Enumerate what is asked for in the following questions.
1 – 3. What are the 3 elements of a perfect dessert garnish?
4-10. Give at least 7some simple dessert garnishes

that will add the third element and make your dessert perfect.

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Plan, Prepare and Conduct a Desserts trolley Presentation
LEARNING OBJECTIVES: After reading this information sheet you must be able to:
1. Plan and prepare a wide variety of desserts.
This trolley serves as a visual aid to selling desserts. Guests are

more likely to order a dessert if they can see what is available,
particularly if it is well presented. Some dessert trolleys are
refrigerated. Gateaux, pastries, jellies, tarts, pies, flans and
souffles can be served from a dessert trolley

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Storing and packaging Desserts
After reading this information sheet you must be able to:
1. able to explain the importance of food packaging
2. determine appropriate storing conditions for desserts
To retain quality and nutritive value, stock only the kinds and amounts of food you can store
properly. Proper storage means maintaining a clean refrigerator and freezer. Avoid overcrowding
the refrigerator. Arrange items so cold air can circulate freely. To reduce dehydration and quality
loss, use freezer wrap, freezer-quality plastic bags, or aluminum foil over commercial wrap on meat
and poultry that will be stored in the freezer for more than two month.
Table 1: Safe food storage guidelines.
Refrigerator
(35-40 Freezer
Product degrees F) (0 degrees F) Comments
BREADS, PASTRIES AND CAKES
Breads, baked (no 2-3 weeks 2-3 months Store in refrigerator to inhibit mold growth.
preservatives)
Baked muffins * 2-3 months
Baked quick breads * 2-3 months
Partially baked 1-2 weeks 2-3 months

cinnamon rolls
Unbaked rolls and 3-4 days 1 month Longer storage inactivates yeast, weakens
bread gluten.
Cakes: frosted baked * 2-4 months

unfrosted baked * 2-4 months
Cookies, baked 2-3 weeks 6-12 months

dough 3-4 days 3 months
Flour, white or whole 6-8 months 12 months Keep in airtight container.

wheat
Pies: fruit, baked 2-3 days 2-4 months

fruit, unbaked 1-2 days 2-4 months
pumpkin or chiffon 2-3 days 1-2 months
Waffles 1-2 days 1 month
*Not necessary to refrigerate unless product cannot be used within 4-5 days or time recommended

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on package.
DAIRY PRODUCTS
Butter 2-3 months 12 months Freeze in original carton, overwrap in

plastic freezer bag.
Buttermilk 1-2 weeks NR Check date on carton. Will keep several

days after date.
Cheese: Freezing changes texture of soft cheeses.

cottage, ricotta 5-7 days 1 month Becomes crumbly when frozen; can be
cream cheese 2 weeks 1 month used in cooking when creaminess is not
important.
Natural, aged cheeses Natural and processed cheeses can be

(cheddar, Swiss, brick, frozen. Defrost in refrigerator; cheese will
gouda, mozzarella, be less likely to crumble. Use soon after
etc.): thawing.
large pieces, packaged
or wax coated 2-3 months 6-8 months
slices or opened 2-3 weeks 6-8 months
packages
Parmesan, Romano, 12 months
(grated)
Pasteurized process 3-4 weeks 6-8 months
cheese
Coffee whitener (liquid) 3 weeks See package
1 week 3-4 weeks

Cream, light or half
and half
(UHT processed- 1 week
opened)
(UHT processed- 4 weeks Whipping cream will not whip after
unopened) NR thawing. Whipped cream may be frozen
whipping or heavy 1 week and stored for 1-2 weeks.
2 weeks NR
Dip, sour cream,
commercial
homemade 3-4 days NR
Margarine 3 months 12 months Overwrap in plastic freezer bag for frozen

storage.
3-5 days 1-3 months

Milk, evaporated, Freezing affects milk's flavor, appearance;
opened use for cooking.
fluid whole or low-fat 1 week 1-3 months
reconstituted nonfat 1 week 1-3 months
dry

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sweetened, condensed, 3-5 days 1-3 months
opened
Sour cream 2-3 weeks NR Sour cream will separate if frozen.
Whipped topping:
frozen carton (thawed)
in aerosol can 2 weeks NR
prepared from mix 3 weeks NR
3 days NR
Yogurt 1 month NR Yogurt will separate if frozen.
EGGS AND EGG PRODUCTS
Eggs, fresh yolks or 4 days 12 months To freeze, break eggs out of shell; stir until
whites yolk is well blended with white or other
yolks. Add small amount of salt, sugar or
corn syrup to improve keeping quality.
Eggs, in shell, fresh 3 weeks NR
Eggs, in shell, hard- 1 week NR Decorated Easter eggs: If you intend to eat
cooked them, keep refrigerated. If eggs are at room
temperature for more than 2 hours, do not
eat them.
Eggs, liquid 4 - 5 days 1 year

pasteurized eggs or egg
substitutes, opened
Egg-containing
products:
canned puddings, 1 - 2 days NR
opened
Custards, custard 1 - 2 days NR
sauces, puddings,
custard-filled pastries
and cakes

Page 104
Food packaging is packaging for food. It requires protection, tampering resistance, and special
physical, chemical, or biological needs. It also shows the product that is labeled to show any
nutrition information on the food being consumed.
Functions of food packaging
1. Physical protection - The food enclosed in the package may require protection
from, among other things vibration, compression, temperature, etc.
2. Barrier protection - A barrier from oxygen, water vapor, dust, etc., is often
required. Permeation is a critical factor in design. Some packages contain
desiccants or Oxygen absorbers to help extend shelf life. Modified atmospheres or
controlled atmospheres are also maintained in some food packages. Keeping the
contents clean, fresh, and safe for the intended shelf life is a primary function.
3. Containment or agglomeration - Small items are typically grouped together in one
package for reasons of efficiency. powders, and granular materials need
containment.
4. Information transmission - Packages and labels communicate how to use,
transport, recycle, or dispose of the package or product. Some types of information
are required by governments.
5. Marketing - The packaging and labels can be used by marketers to encourage
potential buyers to purchase the product. Package design has been an important
and constantly evolving phenomenon for several decades. Marketing
communications and graphic design are applied to the surface of the package and
(in many cases) the point of sale display
6. Security - Packaging can play an important role in reducing the security risks of
shipment. Packages can be made with improved tamper resistance to deter
tampering and also can have tamper-evident features to help indicate tampering.
Packages can be engineered to help reduce the risks of package pilferage: Some
package constructions are more resistant to pilferage and some have pilfer
indicating seals. Packages may include authentication seals to help indicate that
the package and contents are not counterfeit. Packages also can include anti-theft
devices, such as dye-packs, RFID tags, or electronic article surveillance tags, that
can be activated or detected by devices at exit points and require specialized tools
to deactivate. Using packaging in this way is a means of retail loss prevention.
7. Convenience - Packages can have features which add convenience in distribution,
handling, stacking, display, sale, opening, reclosing, use, and reuse.
8. Portion control - Single serving packaging has a precise amount of contents to
control usage. Bulk commodities (such as salt) can be divided into packages that
are a more suitable size for individual households. It also aids the control of
inventory: selling sealed one-liter-bottles of milk, rather than having people bring
their own bottles to fill themselves.

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Packaging machines
A choice of packaging machinery includes technical capabilities, labor requirements, worker safety,
maintainability, serviceability, reliability, ability to integrate into the packaging line, capital cost,
floorspace, flexibility (change-over, materials, etc.), energy usage, quality of outgoing packages,
qualifications (for food, phamaceuticals, etc.), throughput, efficiency, productivity, ergonomics, etc.
Packaging machines may be of the following general types:
* Blister, Skin and Vacuum Packaging Machines

* Capping, Over-Capping, Lidding, Closing, Seaming and Sealing Machines
* Cartoning machines
* Case and Tray Forming, Packing, Unpacking, Closing and Sealing Machines
* Check weighing machines
* Cleaning, Sterilizing, Cooling and Drying Machines
* Conveying, Accumulating and Related Machines
* Feeding, Orienting, Placing and Related Machines
* Filling Machines: handling liquid and powdered products
* Package Filling and Closing Machines
* Form, Fill and Seal Machines
* Inspecting, Detecting and Checkweighing Machines
* Palletizing, Depalletizing, Pallet Unitizing and Related Machines
* Product Identification: labelling, marking, etc.
* Wrapping Machines
* Converting Machines
* Other speciality machinery
Reducing Food Packaging
Reduced packaging and sustainable packaging are becoming more frequent. The motivations can
be government regulations, consumer pressure, retailer pressure, and cost control. (Reduced
packaging often saves packaging costs.)[2]
Temperature Recorders
Temperature recorders are used to monitor products shipped in a cold chain and to help validate
the cold chain. Digital temperature data loggers measure and record the temperature history of
food shipments. They sometimes have temperatures displayed on the indicator or have other
output (lights, etc): The data from a shipment can be downloaded (cable, RFID, etc) to a computer
for further analysis. These help identify if there has been temperature abuse of products and can
help determine the remaining shelf life.[5] They can also help determine the time of temperature
extremes during shipment so corrective measures can be taken.
Time-Temperature Indicators
Time-Temperature Indicators integrate the time and temperature experienced by the indicator and
adjacent foods. Some use chemical reactions that result in a color change while others use the

Page 106
migration of a dye through a filter media. To the degree that these physical changes in the
indicator match the degradation rate of the food, the indicator can help indicate probable food
degradation.
RFID
Radio Frequency Identification is applied to food packages for supply chain control and has shown
a significant benefit in allowing food producers and retailers create full real time visibility of their
supply chain.
Biodegradable Packaging
Plastic packaging being used is usually non-biodegradable due to possible interactions with the
food. Also, biodegradable polymers often require special composting conditions to properly degrade.
Normal sealed landfill conditions do not promote biodegradation.
Biodegradable plastics includes biodegradable films and coatings synthesized from organic
materials and microbial polymers. A biodegradable product has a unique characteristic in which
microbes such as bacteria, fungi and algae can decompose the rugged polymer structure.
Self Check # 22
Direction: Explain briefly
1. What are the factors to be considered in storing desserts?
2. Where is the best place to store desserts?
3. What is the importance of packaging products?

4. How can you apply and observe proper storage particularly in a refrigerator?

Page 107
WRITTEN TEST/ ORAL INTERVIEW
1. How do you measure flour?

2. What technique should be used to open 1 or more eggs?
3. How do know that you have creamed the butter well?
4. What other flavors can be used aside from chocolate chips?
5. What fat substitute can you use?
6. What mixing methods were demonstrated in the product?
7. Why is it important to select the right pan size for baking a certain product?
8. Why do you pre-heat the oven?
9. How long pre-heating should be done?
10. How do you handle a hot pan?
11. How do you carry heavy loads?
12. How should you portion products?
13. How do you check doneness of a muffin?
14. How do you present dessert attractively?

Page 108
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COMPETENCY BASED LEARNING MATERIAL

Qualification: BREAD AND PASTRY PRODUCTION NC II

TECHNICAL EDUCATION SKILLS DEVELOPMENT AUTHORITY

BREAD AND PASTRY PRODUCTION NCII Page 1

Shortening is measured by pressing down firmly into the measuring cup to

BREAD AND PASTRY PRODUCTION NCII Page 2

Bread Flour All Purpose flour Cake flour

Protein 12-14% 10-11% medium 7-9% weak gluten strength

Product Breads A good median in Cakes,

BREAD AND PASTRY PRODUCTION NCII Page 3

When the recipe calls for: Substitute:

1 cup minus 2 tablespoons sifted all-purpose

BREAD AND PASTRY PRODUCTION NCII Page 4

1 cup minus 1 tablespoon all-purpose flour

1 cup all-purpose flour 1 cup plus 1 tablespoon pastry flour

BREAD AND PASTRY PRODUCTION NCII Page 5

NON- WHEAT OR COMPOSITE OF FLOURS

b. Rice flour – it is prepared by milling white rice..

SUGAR AND SWEETENERS

BREAD AND PASTRY PRODUCTION NCII Page 6

4. Honey – a strong sweetener consisting of fructose and glucose. It is created by

 Confectioner’s sugar – contains approximately 3%

BREAD AND PASTRY PRODUCTION NCII Page 7

Malt sugar or maltose – is present in malt syrup used in bakery

Effect of Sugar in Baked Products

1. Increase dough development

 Salted butter – added with 2.5% salt.

2. Lard – rendered pork fat, contains a small amount of water.

3. Margarine – manufactured from animal or vegetable fats or a combination of such fats

MILK AND DAIRY PRODUCTS

1. Whole milk – consists primarily of water (about 88%).

BREAD AND PASTRY PRODUCTION NCII Page 8

o Evaporated milk – produced by removing approximately 60% of the water from

o Sweetened condensed milk – contains large amounts of sugar (40 – 45%)

CREAM – a rich liquid milk product containing at least 18% fat.

BREAD AND PASTRY PRODUCTION NCII Page 9

Starches – often used as thickening agents in bakeshop products.

BREAD AND PASTRY PRODUCTION NCII Page 10

Dash 1/8 teaspoon

BREAD AND PASTRY PRODUCTION NCII Page 11

When you know: Multiply by: To find:

Mass ( weight ) ounces 28.35 grams

Pounds .45 Kilograms

Grams .035 Ounces

Kilograms 2.2 Pounds

Volume (capacity) Teaspoons 5 Milliliters

Fluid ounces 29.75 Milliliters

Cups .24 Liters

Pints .47 Liters

Quarts .95 Liters

Gallons 3.785 Liters

Milliliters .034 Fluid ounces

Temperature Fahrenheit 5/9 (after subtracting Celcius

Celcius 9/5 (then add 32) Fahrenheit

ROUNDED MEASURES FOR QUICK REFERENCE

BREAD AND PASTRY PRODUCTION NCII Page 12

¼ tsp 1/24 fl. oz. 1 ml.

½ tsp 1/12 fl. oz. 2.5 ml

1 tsp 1/6 fl. oz. 5 ml

1 Tbsp ½ fl. oz. 15 ml

1cup 8 fl. oz. 240 ml

2 cups (1 pt.) 16 fl. oz 480 ml

4 cups (1 qt.) 32 fl. oz 960 ml