Name: Acal, Karina M.
Section: BSHM 3A
ACTIVITY #3
BAKESHOP INGREDIENTS
1. Discuss how the listed bakeshop ingredients below are being processed or made
and how to store them properly.
Ingredient Process
Flour Produce by milling wheat kernels or
berries from one numerous varieties
of common wheat. In the production
of flour, parts of the kernel are used
depending on what grades of flour
they are making. The wheat kernels
are cleaned and tempered by addition
or removal of moisture and then split
open by a pair of rolls. The finest
particles are sieved out and bagged.
Sugar Through the process of
photosynthesis, sugar is made in the
leaves of the sugarcane plant and
stored as a sweet juice in sugarcane
stalks. Sugarcane is cut down and
harvested then sent to a factory. At the
factory, cane juice is extracted,
purified, filtered and crystalized into
golden, raw sugar.
Butter Butter is produced by churning cream
until fats separate from the
liquid(buttermilk) and the butter is in
a semi-solid state.
Margarine In making margarine, part of the fat is
emulsified with the liquid phase and
the remainder is subjected to pre-
crystallization by cooling while
mechanically worked. The heat
generated is remove from the pre-
crystallized fat by cooling to at least
20 ᴼC. The cooled fat is then mix with
Storage
Flour should be stored in a lit, ventilated
room at temperatures no higher than 80
ᴼF (27 ᴼC). it can be stored in a
refrigerator or freezer if necessary to
prevent the onset of rancidity. An open
bag of flour should be transferred to a
closed container to prevent
contamination. Unopened bags of flour
should not be stored near items with
strong odors, as flour absorbs odor.
Coolness inhibits insects, dryness
prevents molds. Using airtight
containers stored in darkness helps
prevent nutrient loss.
Store sugar in a cool, dry location(not
the refrigerator). Moisture makes
granulated sugar hard and lumpy. Once
this happens, it creates problems in
usage and there is no easy method to
restore lumpy sugar. Always store all
sugar in an odor free area.
Butter can be stored in the greaseproof
paper as long as it is tightly sealed. If
the paper came as ripped and you
cannot reseal it tightly, just wrap it up
with aluminum foil to keep it fresh.
Place the butter in the fridge away from
other.
Margarine should be stored in a
refrigerator at 40 ᴼF (4 ᴼC) or below. By
storing margarine here you stop them
from being exposed to light and high
temperatures which can make them
become spoiled and rancid.
 the emulsion with gentle working and
the resulting margarine is then
packed.
Cream Cream is the fatty liquid that forms a Store cream at 40 ᴼF or below in its
layer on the top of milk prior to original container in the refrigerator. Do
homogenization. A process of not leave cream at room temperature,
continues centrifugation separates and do not mix warm cream with cream
cream. The centrifugal force causes that has been kept refrigerated. Use
natural separation of the fat globules fresh, pasteurized cream within one to
from the milk serum. The separated five days of the “sell-by” date.
cream is then homogenized and
pasteurized or ultra-pasteurized.
Cheese The milk may need to be processed, It’s best to keep cheese, of all varieties,
adding cultures to the milk allows it to in a dark, cool and airy space- the
begin to ferment and makes it more vegetable compartment of an average
acidic. Adding rennet causes a fridge is ideal, as it is not too humid or
reaction that curdles the milk, creating cold. Cheese should be allowed to
curds. The cheesemaker cuts the curd breath, however this needs a little
with knives and heats it, further balance to avoid cheese from drying
separating the curds and whey. out, or becoming too humid and sweaty.
Processing the curd through stirring,
cooking and washing continue to
acidify and dry the curds. The whey is
drained, leaving only a mat of cheese
curds. The cheesemaker next cuts the
curds mat into sections and repeatedly
flips the sections before milling the
mat. For some cheeses, the next is dry
salting, and for others, it is brining.
They shape the cheese, often using
molds to assist. Some cheeses are
aged for anywhere from a number of
days to a number of years.
Cornstarch Cornstarch is a powder made from Cornstarch should be kept covered in a
corn or maize. It’s use in cooking, cool dark place (the pantry) away from
baking, and other culinary moisture. The best way to store it is in
applications. The process of making its original container with the lid re-
cornstarch is simple: it just need to sealed. As long as it remains dry, it will
grind up corn kernels until they turn remain safe to use since the shelf life of
into a fine powder. cornstarch is really indefinite.
Gelatin The raw materials are freed of fat and Gelatin stored in air-tight containers at
minerals. It is pre-treated with an room temperature remains unchanged
alkaline solution for several weeks, for long periods of time. When dry
this gently changes the collagen gelatin is heated above 45 ᴼC in air at
structure. Making collagen extraction relatively high humidity (above 60%
possible after a one-day acid RH) it gradually losses its ability to
treatment. The pre-treated raw swell and dissolve.
materials are mix with hot drinking
water and extracted in a multi-stage
process. High performance separators
 are used to remove traces of fat and
fine fibers from the extracted
solutions, then the finest particles are
removed trough filtration. In the final
purification step, the gelatin is freed
of calcium, sodium, residual acid and
other salts. As the solution is
concentrated in a vacuum evaporation
system, it thickens into a honey-like
mass. The concentrated gelatin
solution is sterilized, cooled, set and
then dried under strict hygienic
conditions. The result is “jelly
noodles” that are then ground into
grains when they are dry.

2. What is the importance of protein in flour for bread making?

- Protein is important in flour because it performs as a dough conditioner,
structuring agent and moisture controller. It also absorbs water, gives texture and
adds volume in loaf.
3. What is milkfat, and how is it used in classifying milk-based products?
- Milkfat is the fat that is already found in milk. It is used when you classify dairy
products, the percentage of the fat that the milk has is how you label things like
low-fat milk. Milk and cream are often sold according to the amount of milkfat
they contain. Whole milk contains approximately 3.5%. It is also used in
classifying milk-based products by whole milk is graded a, b or c based on
bacterial count, grade A products have in the lowest count and grades B and C are
rarely available for retail or commercial use, while fresh whole milk is not
available, raw and must be processed.
4. Why are eggs pasteurized? What precautions can the pastry cook and baker
take to ensure food safety when handling raw egg products?
- To eliminate any leftover bacteria, eggs are pasteurized. When the preparation
requiring the eggs won't be cooked, it is advised to pasteurized the egg for 3 1/2
minutes, 140°F. When working with raw egg products, pastry chefs and bakers
should take certain safety precautions, such as keeping the goods at the proper
temperature until they are needed, never letting an egg dish sit at room
temperature for longer than an hour, and never reusing a container that has
previously housed raw eggs.
5. Many varieties of fat and shortening are available to today’s baker and pastry
chef. Discuss which fats are preferred for various bakeshop applications.
- The several types of fat and shortening that are offered and their applications in
bakeries are:
Clarified butter - produces a product that is more uniform and stable.
•Whole butter - used to prepare dishes and sauces.
•Lard - produces pastries that are flaky and tasty but is very susceptible to
rancidity.
•Solid margarine - good for various doughs that are rolled in.
 • Vegetable shortening that has been emulsified is used in the commercial baking
of cakes and frostings when a significant amount of sugar is present in the recipe.
6. Define ripeness and explain why ripe fruits are most desirable. How does the
ripening process affect the availability of some fruits?
- Fruit is said to be ripe when it has reached its full development and is prepared for
consumption. Fruits that are ripe are preferred because of their peak flavor,
texture, and look. Some fruits cannot be harvested until they are fully mature and
have a short shelf life; therefore, the ripening process has an impact on their
availability.
7. Why are nuts often roasted before use in baked goods? What functions does
roasting accomplish? When is pre-roasting not recommended?
- Nuts are often roasted before use in baked good to heighten their flavor. Allowing
roasted nuts to cool to room temperature before grinding prevents them from
releasing too much oil. Pre-roasting is not recommended when the dish will be
cooked farther
Name: Acal, Karina M.
Section: BSHM 3A

ACTIVITY #4
PRINCIPLES OF BAKING
1. Explain how mixing affects gluten development. (10 points)
- Gluten development is affected by mixing technique, when we mix we combine
water to the flour to moisten it in order to develop gluten. The more the dough is
mixed, the more gluten is develop. It is because of the friction we create through
mixing or kneading. However, over mixing can also destroy the gluten as the
friction creates heat.
2. List and describe the ten steps in baking process. (50 points)
a. Fats melt- in their low melting point, between 70 ᴼF and 130 ᴼF (21 ᴼC and 55
ᴼC), most fats begin to melt as soon as a batter or dough is placed in a heated
oven. As fats melts, droplets are dispersed throughout the product. These
droplets coat the starch granules, thus moistening and tenderizing the product
by keeping the gluten strands short.
b. Gasses form- The gases present in the dough or batter cause this rise. These
gases are carbon dioxide, air and steam. The formation of gases begins upon
mixing and continues as a product is heated until it reaches a temperature
around 170 ᴼF (77 ᴼC). Steam is one gas form when heat is applied.
c. Gases are trapped- the stretchable network of proteins created in a batter or
dough, either egg proteins or gluten, the gasses would just escape without
causing the mixture to rise. Proper mixing ensures the appropriate protein
development in a butter or dough.
d. Microorganisms are killed- a batter or dough may contain beneficial yeast
organisms as well as harmful bacteria and molds. Most die at temperatures
above 140 ᴼF (60 ᴼC). The temperature can vary depending on the type of
microorganisms and the quantity of salt or sugar in the formula.
e. Starches gelatinize- begin to absorb and capture moisture up to ten times their
own weight beginning at temperatures as low as 105°F. Gelatinization occurs
gradually over a range of temperatures between 140° F and 212°F, depending
on the type of starch present.
f. Proteins coagulate- proteins begin to bond and coagulate (solidify) when the
dough or batter reaches a temperature of 160°F; this provides most of the
baked goods structure; completes coagulation at 160°F -180°F.
 g. Water evaporates and gases escape- as steam is released the dough or batter
dries out, starting from the outside, resulting in the formation of a dry yet pale
crust and the loss of moisture also means a product is losing weight.
h. Sugars caramelize- as sugars in baked goods are heated above 320 °F they
break down and darken or caramelize, resulting in the darkening of the
surface.
i. Carryover baking occurs: the residual heat contained in the hot baking pan,
and within the product itself, continues the baking process as the product
cools. This causes the fats to resolidify- which causes a product to firm and
sugars to crystallized- giving a pleasant crunchiness.
j. Staling begins- staling is a change in a baked goods texture and Aroma caused
by both moisture loss and changes in the structure of the starch granules. Stale
product have lost their fresh aroma and it is firmer, drier and more crumbly
than fresh goods.
3. List and describe the five basic tastes. (10 points)
a. Sweet- most pleasurable and sought-after taste; a food’s sweetness comes from
the naturally occurring sugars it contains sucrose and fructose or artificial
sweeteners added to it. The fewer sweet-tasting foods we consumes, the more
enhanced becomes our ability to recognize sweetness.
b. Sour- considered as the opposite of sweets, a sour taste is found in acidic foods
and can vary greatly in intensity. Often a sour taste can be improved by adding a
little sweetness or negated by adding a large amount of sweet ingredients. Foods
with dominant sour taste like red currants or sour cream also contains a secondary
or slight sweetness.
c. Salty- the presence of a salty taste in a food is the result of the cook’s decision to
add the mineral sodium chloride. Like the taste of sweetness, the less salt
consumed on a regular basis, the more saltiness we can detect in foods.
d. Bitter- a bitter flavored ingredient unbalanced by something sour or salty is
generally disliked and, as a survival mechanism, is believed to serve a warning of
inedibility or unhealthiness.
e. Umami- a fifth taste, sense receptors on the tongue react to certain amino acids.
4. Why is texture and mouthfeel important in the entire eating experience? (10
points)
- It is important because we can feel and appreciate the food through its taste, smell,
and texture for us to be satisfied. Through the texture and mouthfeel we can judge
the food if it is good or bad.
Name: Acal, Karina M.
Section: BSHM 3A

ACTIVITY #5
MISE EN PLACE
1. Why is it so important to weigh ingredients used in the bakeshop? (10 points)
- We all know that in baking, precision is needed to make perfect pastry products.
Weighing ingredients will later determine if the product you are baking is going to
cooked perfectly or it’s going to disappoint you. If you measure correctly the
ingredients and executed correct methods and procedures expect that it is going to
be perfect.
2. Describe the proper procedures for sharpening a knife. (5 points)
- A sharpening stone called a whetstone is used to put an edge on a dull blade. To
use a whetstone, place the heel of the blade against the whetstone at a 20-degree
angle. Keeping that angle, press down on the blade while pushing it away from
you in one long arch, as if to slice off a thin piece of the stone. The entire length
of the blade should come in contact with the stone during each sweep. Repeat the
procedure on both sides of the blade until sufficiently sharp.
3. Discuss what steps are necessary when a formula calls for “room-temperature”
butter. (5 points)
- Butter performs best between 65 ᴼF and 75 ᴼF (18 ᴼC and 23 ᴼC), what is often
referred to as room temperature. Softened butter or room temperature butter, can
be easily obtained simply by cutting the butter into smaller pieces, after a few
minutes unrefrigerated, the butter should be softened.
4. Why is it important to follow the procedures when scaling a bakeshop formula
up or down?
- It’s important to follow the procedures when scaling a bakeshop formula up or
down because if you don’t the product won’t be accurate. Every formula is
designed to produce or yield a specific amount of product. Yield is the total
amount produced by a formula expressed in total weight, volume or number of
units of the products. When you baked a product and the recipe you followed only
make 10 yields you need a total of 23 yields and you didn’t scale up, the tendency
is that you will not meet your desired yield.
5. Attach a formula of any bread, pastry or desert then identify and describe the
different mise en place that should be done before baking. (30 points).
Chocolate Orange Liqueur Cake
340g packet orange cake mix
60g butter, chopped
¼ cup (30g) chopped roasted hazelnuts
90g dark chocolate, melted
2 tablespoons Grand Marnier or Cointreau
1 cup (125g) chopped roasted hazelnuts, extra

FILLING:
600ml thickened cream
2 tablespoons icing sugar mixture

PROCEDURE:
Grease deep 23cm round cake pan, over base with baking paper.
Place ingredients from sachet in a small bowl, add butter and ingredients listed on
packet. Fold nuts and swirl in chocolate. Spread mixture into prepared pan. Bake in
moderate oven about 50 minutes. Turn unto wire rack to cool.
Split cold cake in half the liqueur, top with about quarter of the filling, top with
remaining cake layer, sprinkle with remaining liqueur. Use remaining filling to
decorate top and side of the cake. Decorate with extra whole nuts and orange shreds,
if desired.
FILLING:
Beat cream and sugar in small bowl with electric mixer until firm.

MISE EN PLACE USED:

Measuring ingredients- measurements used here are weight and volume. Weight is
expressed in terms such as grams, ounces, pounds, kilograms and tons while volume
is expressed in terms such as cups, quarts, gallons, teaspoons, fluid ounces, bushels
and liters.
Converting bakeshop ingredients- in the bakeshop formula or recipe, cup is converted
in grams. In order to measure the ingredients when measuring cups are not present in
the kitchen.
Chopping ingredients- chopped butter is listed on the bakeshop formula for easy
mixing of the ingredients so as the chopped roasted hazelnuts for easy coating of
melted chocolate.
Roasting nuts- nuts are often Roasted lightly before being used in baked goods and
confections. Roasting cannot only brown the nuts but also brings out its flavor and
makes it crispier and crunchier.
Making a hot-water bath- chocolate can be melted in an a pan set over simmering
water. Water insulates this products for more gentle cooking rather than placing it
over direct heat that can scorch when melted.
Preparing equipment- baking pans are coated with fat, a nonstick baking parchment or
both to prevent from sticking.
-preheat the oven.
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