Bread and Pastry Week 1

HMPE 213
BREAD AND PASTRY 2

First Semester; A.Y. 2020-2021
MODULE 1
Lesson 1
Occupational Safety and Hygiene
Objectives
At the end of the session, you should be able to:
 Select , measure and weigh required ingredients according to recipe or production requirements
 Prepare a variety of bakery products according to standard mixing procedures / formulation /

recipe and desired product.
 Use appropriate equipment according to required bakery products and standard operating
procedures.
 Bake bakery products according to techniques and appropriate conditions.

 Select required oven temperature to bake goods in accordance with the desired characteristics,
standards recipe specifications.
Introduction
A professional food worker is expected to maintain a high standard of personal

and occupational hygiene. Taking a bath, brushing of teeth and trimming of fingernails
on daily basis are referred to as personal hygiene. The professional food worker takes
good care of himself by ensuring good cleaning and washing practices. Occupational
Health and Safety, on the other hand, are practices done to maintain a clean work
environment. This includes wearing of protective equipment, frequent washing of
hands between work processes, regular sanitation of kitchen premises and continuous
hygienic kitchen practices.
This lesson focuses on the essential knowledge in Occupational Health and Safety
done before and during food preparation. This required knowledge must be performing
before one can set-up the workstation.
1|Bread and Pastry Notes

LEAHLOU E. NARVIOS, Lpt. MBA-HRM
leahlou.narvios@ctu.edu.ph
Hospitality Management Department
Personal Protective Equipment
Personal Protective Equipment (PPEs) are specialized equipment worn by the

employees to protect themselves from health and safety hazards while working. PPEs
in cake making includes, but not limited to, the following:
1. Hat –used to restrict the hair from falling. This could be chef’s hat, baker’s hat,
beret or ball cap.
2. Hairnet – worn to keep hair contained
3. Jacket – thick white cotton cloth, mostly double-breasted and layered. This is to
protect from splattering of boiling liquid, and from heat of stove and oven. Some
jackets are reversible, to hide any spills.
4. Apron – gives legs special protection against spills. The color can be white, black
or any color with the company’s logo on it.
5. Pants/Trouser – protects legs from spills and splashes. It can be white, black, or
black-and-white striped.
6. Shoes – used to protect the feet if something hot spills or something sharp
dropped
7. Mask – worn to prevent the saliva from contaminating the food
8. Gloves – worn to protect food from contamination when hands have burns, cuts or
infection. It can never be a replacement for washing hands.
Handwashing Technique
Handwashing is the single most important procedure for preventing the spread of
biological contamination to the food being prepared. Here are some handwashing
procedures for your use:
Procedure:
1. Always consider the faucet, sink and its surrounding contaminated when starting
the hand washing procedure.
2. You must avoid touching the sink. Use the hand-washing sink, not the food
preparation sink.
3. Turn the water on and wet your hands, wrists, and arms.
4. Pour enough liquid soap on your palm then work until later or mass of bubbles are
produced.
5. Vigorously rub together all surfaces of the lathered hands and arms for 15
seconds. Friction helps remove dirt and microorganisms. Wash around and under
rings, around cuticles, and under fingernails.
6. Rinse hands thoroughly under a stream of water. Running water carries away dirt
and debris. Point the fingers down so that water won't drip toward elbows.
7. Use side of your arms or knuckles to turn off the faucet, avoiding touching any
contaminated area.

8. Dry hands completely with a clean dry paper towel.
It is also important that you know when to wash your hands. Here is a list of times
when washing hands is essential:
 On arrival at work, before you get started.
 After you've been to the toilet.
 After handling garbage or garbage containers.

 After handling raw foods, before handling cooked foods.
 After you've covered your mouth or nose to sneeze or cough.
 After you've blown your nose.
 After touching or scratching your head or other parts of your body.
 Before resuming work after a break or a change of work area.
 After you've had a cigarette.
 After handling money.
Bear in mind that hand-washing is not only done in the circumstances listed above,
but also when you have made any surface contact before and during food
preparation.
Hygienic Practices
Aside from frequently handwashing, there are also numerous ways to reduce the
spread of harmful germs. Hygienic practices refer to the ways carried out by any
food professional to provide safe and quality food to their customer.
Listed below are the hygienic practices one should follow:
 Always wash your hands before preparing food.
 Avoid wearing jewelry, watch, or perfume.
 Make sure that your nails are short, clean, and without nail polish.
 Wear clean clothing.

 Do not wear the uniform while travelling to and from work – change it upon arrival
and out of it before you leave.
 Don’t brush or comb your hair when you are near food.
 Do not smoke in the food areas.
 Keep your fingers away from your face, mouth, hair, and skin and other parts of
the body.
 Do not come to work if you have a cold or are feeling unwell - you may transmit
bacteria to the food and put the health of others at risk.
Safety Measures in the Kitchen
Cooking is fun, but kitchen safety is a priority. Think about it: Knives! Fire! Bacteria!
Observing basic rules of kitchen safety is a good habit to develop. Always pay
attention to what you’re doing in the kitchen because one slip can cause serious
injury or accidents.
 Store knives in a wooden block or in a drawer.
 Never cook in loose clothes and keep long hair tied back. You don’t want
anything accidentally catching fire. (Not to mention hair ending up in the food!)
 Never cook while wearing dangling jewelry. A bracelet can get tangled around
pot handles.
 Keep potholders nearby and use them. Be careful not to leave them near an
open flame.
 Turn pot handles away from the front of the stove. With this, children can’t
grab them, and adults can’t bump into them if they’re out of the way.
 Don’t let temperature-sensitive foods sit out in the kitchen. Raw meat, fish,
and certain dairy products can spoil quickly, so refrigerate or freeze them right
away.
 Wipe up spills immediately. Keep the floor dry so that no one slips and falls.

 Separate raw meat and poultry from other items whenever you use or store
them. This precaution avoids cross-contamination of harmful bacteria from one
food to another.
 Wash your hands before handling food and after handling meat or
poultry. Hands can be a virtual freight train of bacteria.
Occupational Health and Safety Indicator and Standard
Occupational Health and Safety (OHS) also known as Occupational Safety

and Health is a cross-disciplinary area that mainly concerns the safety, health and
welfare of the people engaged in work or employment. The main goal of this program
is to promote safe work environment. As a secondary effect, it protects co-workers,
family members, employers, customers, suppliers and nearby communities.
OHS Indicator
To promote the safety, health and welfare of the people, it is standard in a workplace
to hang safety signs that indicate preventive measures needed. Safety sign refers to
the sign or symbol in the workplace indicating various hazards ahead.
Colors of the safety sign defined:
 Red color represents immediate hazardous situations that will cause death or
serious injuries.
 Orange color indicates potentially unsafe situation.
 Yellow color is used against unsafe practices that, if not avoided, may result in
minor injuries.
 Green color represents emergency egress location.
 Blue color conveys safety information.
Philippine OHS Standard
OHS Standard is the mandatory standard and rules enforced by the

government to reduce or eliminate any occupational hazard in the workplace.
This standard is mandated by law and enforced by the Secretary of Labor and
Employment through the Regional Director. The duties of employers and employees
are as follows:

 Administrative policies on safety must be adopted in accordance with the provision
of the standards;
 Policies and safety organization established must be reported to the Regional

Director;
 Safety performance must be submitted every 3 months to the Regional Director;

and
 Recommended safety measures or procedures must be performed or acted upon.
Employees, on the other hand, are expected to perform duties, as follows:
 Comply with the safety policies;
 Enact as the member of Health and Safety;
 Unsafe practices and conditions must be reported to the Safety Committee; and
 Assist government agencies to conduct safety and health inspection.
HAZARD AND RISKS IDENTIFICATION AND CONTROL
There are lots of things that may affect the health of a person, such as his environment,
his lifestyle, etc. There are many who are not aware that work is an important
determinant of health. It can influence health in a positive or in a negative way. Are
you comfortable at work? How safe is your workplace? Do you think that you are giving
all you have for your work but it seems that it never is enough?
These are just some of the questions that you need to ask in order to assess whether
your workplace is healthy or not. A place that is safe, healthy and work-conducive
entails more productivity. In fact, with a healthy workplace you will be doing more work
with less effort.
Hazards and Risks in the Workplace
Hazard is a term used to describe something that has the potential to cause harm or
adverse effects to individuals, organizations property or equipment. Workplace
hazards can come from a wide range of sources. General examples include any
substance, material,process, practice, etc that has the ability to cause harm or

adverse health effect to a person under certain conditions.
Types of workplace hazards include:

1. Safety hazards: Inadequate and insufficient machine guards,
unsafe workplace conditions, unsafe work practices.
2. Biological hazards: Caused by organisms such as viruses, bacteria, fungi and
parasites.
3. Chemical hazards: Solid, liquid, vapor or gaseous substances, dust, fume or mist
4. Ergonomic hazards: Anatomical, physiological, and psychological demands on the

worker, such as repetitive and forceful movements, vibration, extreme temperatures,
and awkward postures arising from improper work methods and improperly designed
workstations, tools, and equipment.
5. Physical hazards: Noise, vibration, energy, weather, electricity, radiation and

pressure.
6. Psychological hazards: Those that are basically causing stress to a worker. This
kind of hazard troubles an individual very much to an extent that his general wellbeing is
affected
What is risk?
Risk is the chance or probability that a person will be harmed or experience an adverse
health effect caused by a hazard. It may also apply to situations with property or equipment
loss. For example: The risk of developing cancer from smoking cigarettes could be
expressed as "cigarette smokers are more likely to die of lung cancer than non smokers”.
Factors that influence the degree of risk include:
how much a person is exposed to a hazardous thing or condition; and
how the person is exposed (e.g., breathing in a vapor, skin contact), and how severe
are the effects under the conditions of exposure.
Risk assessment. Risk assessment is the process where you:
identify hazards;
analyze or evaluate the risk associated with that hazard; and
determine appropriate ways to eliminate or control the hazard.
Hazards Risks Safety measures/ actions
Manual handling of
hand Teach and remind workers of
tools - knives, Back injury correct
secateurs, Repetitive lifting and carrying techniques.
loppers, crowbars, strain Rotate
weed tasks.
bags, mattocks.
Back injury Teach and remind workers of
Lifting heavy objects
Repetitive correct
incorrectly
strain lifting technique. Rotate tasks.
Back/ limb
Repetitive movements, Teach and remind workers of
injury
bending and awkward correct
Repetitive
working positions lifting technique. Rotate tasks.
strain
Warn volunteers and remove
trip hazards
before commencing work. Do
not leave
Trip hazards Injury tools on path ways. Watch
where one
walks, and goes slowly. Mark
tools with
fluorescent color.
What is an adverse health effect?

 A general definition of adverse health effect is "any change in body function or the
structures of cells that can lead to disease or health problems".
The following are adverse health effects.
 Bodily injury
 Disease
 Change in the way the body functions, grows, or develops
 Effects on a developing fetus (teratogenic effects, fetotoxic effects)
 Effects on children, grandchildren, etc. (inheritable genetic effects)
 Decrease in life span solvents
 Effects on the ability to accommodate additional stress

Definition of Terms
Airborne - carried by air

Antidote – a remedy counteracting a poison
First aid – the provision of initial care for an illness or injury
Injury- damage or harm of the structure or function of the body caused by an outside
force, which may be physical or chemical
PPE – (Personal Protective Equipment) refers to devices worn by workers to protect
them against hazards in the work environment including but not limited to safety
helmet, safety spectacles, face shields etc
Occupational hazards - refer to various environmental factors or stresses that can
cause sickness, impaired health
Quality standard – set of exact specifications to become pattern of action
Safety – free from danger, risk or injury
Sanitation – the practice or measure to create an environment conducive to good
health
Workplace – refers to the office, premises or worksite where a worker is temporarily
assigned
Vermin – a term applied to various animal species regarded as pests or nuisances
and especially to those associated with the carrying of disease
10 | B r e a d a n d P a s t r y N o t e s
Lesson 2
Tools and Equipment Maintenance
Objectives
 Differentiate cleaning, disinfecting and sanitizing from each other;

 Identify the cleaning materials that can be used to disinfect and sanitize kitchen
premises;
 Determine preventive maintenance procedures in the kitchen; and
 Determine the guidelines in proper storage of tools and equipment.
Introduction
To completely or fully perform the occupational safety and standard, a

professional food worker, particularly a pastry chef, needs to perform and ensure the
usability or functionality of the tools and equipment inside the kitchen.
In this lesson, difference of disinfecting and sanitizing is included, together with

the cleaning materials that can be used. Although each establishment has their own
preventive maintenance procedure, equipment cleaning procedure and tool storage
guidelines, brief examples on how to do it are also included in this lesson.
Giving importance to the tools and equipment maintenance would lessen the
occurrence of accidents and of failure in baking product.
Disinfecting the Kitchen
Disinfection, Sanitation and Sterilization
Do you know that disinfection is different from sanitizing and sterilization? Yes, these
are all different from each other!
Disinfection can be done with the use of antimicrobial agents, like lemon juice or
baking soda, which destroy or inactivate some microorganism but not all. Sanitation
and sterilization can kill almost all viruses, bacteria and spores.
Disinfection
Disinfection can be performed with the use of the correct cleaning materials. This is
done alongside with the PPEs to be worn, and handwashing practices to be
performed. Cleaning materials that can be used as disinfectants are as follows:
a. Vinegar
Using vinegar as a natural cleaning material serves as disinfectant and deodorizer.
One (1) part water to one (1) part vinegar can be used as a solution. Mix the solution
thoroughly in a clean spray bottle and use it in cleaning stove tops, appliances
counter tops and floor. The smell will disappear when it dries. Do not use the vinegar
solution on marble surfaces.
b. Lemon Juice
Lemon juice is great substance used to clean soap scum and hard water deposits.
It can also clean and shine brass and copper. To use the lemon, cut it in half and
sprinkle baking soda on the cut section. Scrub the dishes, surfaces and stains
using the lemon. To make cleaning paste, mix the lemon juice with vinegar and/or
baking soda.
c. Baking Soda
Baking Soda is a cleaning agent used to deodorize and scrub surfaces. It can be
used the same way in using other commercial abrasive cleaners.
d. Borax
Another natural cleaning powder that can be used is the borax. It acts as kitchen
disinfectant and stain remover like the baking soda, with stronger effect. This
product is best used in cleaning floors for it can kill mould and mildew spores while
removing their stains.
Other disinfectant that can be used in cleaning includes:
a. Dishwashing Soap
Rub a sponge with a plain, liquid, vegetable-based soap or with a dishwashing bar
soap. It is optional to add a few slices of lemon to the water to help cut grease.
b. Borax or Sodium Carbonate Monohydrate

Use borax or sodium carbonate monohydrate (washing soda) with soap and water.
Large surfaces can be washed with a solution of ½ cup borax dissolved in one
gallon of hot water
Cleaning the Equipment
Disinfection of tools and equipment is done to remove or inactivate 99.99% germs

and viruses. Using the disinfectants indicated above, here are examples of
procedures to be followed in cleaning certain equipment. The procedure still
depends on the rules set by the establishment or company.
Cleaning the Range
 Before cleaning, switch off the range and remove the electric plug.
 Clean the top of the range by wiping and removing food particles, burnt sediments
and grease away.
 Burner must be cleaned thoroughly with a dry brush or with clean dry cloth.
 Remove the burner grates before cleaning the entire oven. Wash and dry other
removable parts.
 Remove and scrape the food particles inside and out of the oven.
Cleaning the Mixer

 Remove the detachable parts.
 Wash the beaters and bowls after use.
 Wipe the parts with dry cloth thoroughly.
Cleaning the Oven

 Wipe any spills along with any grease after cooking or heating each meal. Clean it
periodically with baking soda and water.
 Scrub any baked grease or spills with a nonmetallic brush using a paste made of
baking soda, salt and water. Another option is to mix two (2) tablespoons of liquid
dish soap, and two (2) teaspoons of borax into two cups of hot water. Apply and let
it sit for 20 minutes and then scrub.
 Any abrasive cleaning materials must not be used in self-cleaning ovens.
Sanitizing the Kitchen Premises
Sanitation of Kitchen Premises
Aside from wearing PPEs and performing handwashing and hygienic practice, a
professional food worker must also sanitize the kitchen premises to prevent the
spread of microorganism to food. All equipment, utensils and working surfaces must
be disinfected before and after each use.
How to sanitize the kitchen premises? Cleaning and sanitizing tools, utensils and
equipment vary on the cleaning solution to be used and the standard or prescribed
procedure of the workplace. However, listed below is a suggested procedure you
could follow:
1. Wear proper cleaning clothes.

2. Wear gloves to protect your hands from the chemicals to be used.
3. Prepare the detergent solution.
4. Check and sort the utensils. Separate the oily from the less oily utensils.
5. Scrub first the less oily utensils with detergent and solution. Rinse with clean
water.
6. Prepare the sanitizing agent. Sanitizing agent refers to the chlorine solution to be
used. The chlorine solution depends on the percentage or number of
concentration.
7. Sanitize the utensils with 50 ppm chlorine solution. (*ppm is unit of measurement
for concentration of chlorine solution)
8. Drain and dry the tools. Drying could be either to air-dry or to towel dry.
9. Sanitize the working table and equipment using 200ppm chlorine solution.
10. Store the dried, clean utensils in its appropriate shelves.
Sterilization of Utensils
Aside from sanitizing the kitchen, it is also important to sterilize the dishes,
glasses and utensils. Sterilization is done with the use of chemical agent, boiling water
or steam to eliminate all bacteria, viruses and spores.
Basic Preventive Maintenance
Alongside with the sanitation standard operating procedure, is the preventive

maintenance that must be done as a professional food worker, and as a Pastry Chef.
It is a prerequisite procedure for food safety which ensures that the facility runs
smoothly.
Basic Preventive Maintenance refers to the inspection, detection and correction of

tools and equipment before they could develop into major defect in order to maintain
the facility and let it function satisfactorily. Doing so, a written report of either
deteriorating, for repair or for replacement, must be done to let the facility continuously
and satisfactorily operate.
Preventive Maintenance Procedure
The detailed preventive maintenance procedure will be given or will depend on

the policy set by the company. Listed are some of the preventive maintenance
procedures followed in a workplace.
Cutting Tools
 Frequently sharpen the knives and disinfect before use.

 Knives if damaged, or if cannot be maintained in sanitary condition, must be
replaced.
 Cutting blades must be frequently inspected for damage and product residue.
Inspection should be done before and during kitchen operation.
 Store the cutting tools in its designated place. Label them to ease access.
Handy Tools
 All handy tools must be air-dried to prevent rust and corrosion.

 Utensils after cleaning must be dried with clean dry rag.
 Sterilize the tools and utensils by rinsing them in very hot clean water.
 Have the tools and utensils inspected periodically.
Ranges
 Clean the range with soap and water using a cloth or sponge. Do this to prevent
accumulation of dirt.
 The burner valves should be greasless.
 Make sure the burner ports are clear and open.
 Check the level oven racks and the tightness of the oven door
 Remember not to stand on oven doors.
Convection Oven
 Do not overload the oven.
 Door opening and closing of oven are checked for proper alignment and seal.
 Do not use scouring powder or pad on glass.
 Using warm soapy water, clean daily the door gasket and oven interior.
Taking responsibility in storing teaches workers principles of accountability. Doing
this ensures that the tools at hand are in good shape. It is an important factor for
ensuring the safety of everyone working in the kitchen and the health of the
customers who will eat the food served. Doing so will lessen the maintenance cost of
the equipments and lessen chance that it will be replaced immediately.
How to store the tools and equipment properly?
There are different guidelines an employee could follow, depending on the standard
prescribed in the workplace. Here are the suggested guidelines.
 Classify
Classify not only the tools but also its designated places. Have a designated area
for each kind of tool. Place it in an area near the point of use.
 Clean and Dry

Wash the items and dry them properly before storing. Doing this will ensure that
the storage area is clean, dry and not overcrowded, thus preventing it from
microbial inhabitation/growing of spores.
 Store in Proper Places
Place the frequently accessed items in conveniently accessible locations.
 Put Labels
Label the storage area correctly to immediately find items.
Definition of Terms
Contamination - the presence of minor and unwanted constituents (contaminants)

in material, physical body, natural environment, workplace, etc
Defective – having faults, incomplete
Fragile – easily broken
Inventory – an itemized list
Microorganism – living things that are too small and can be seen only thru a
microscope
Storage – a space for keeping something.
Workplace - refers to the office, premises or worksite where a worker is temporary
or
habitually assigned. Where there is a no fixed or definite workplace, the term shall
include the place where the worker actually performs regular work, or where he
regularly reports to render service or to take an assignment
Lesson 3
Setting up your Work Station
Objectives
 Identify the tools, equipment and utensils needed in cake making;

 Identify the ingredients to be used in baking cake; and
 Determine the process on how to set-up the workstation.
Introduction
From preparing oneself, through wearing personal protective equipment to

performing handwashing and safety measures in the kitchen, to the cleaning and
maintenance of the tools and equipment, another key to successfully prepare the cake
is to set up one’s workstation.
To set-up the work station properly, familiarize yourself first with the tools,
equipment and utensils that can be used in cake making. Also, the list of the major
and minor ingredients to be used and its role in making batter must be learned. Doing
so will help ease the task on the next module, as you follow instructions in the recipe.
Identifying Tools, Equipment and Utensils Needed in Preparing Appetizer
Below are the recommended tools, equipment and utensils in cake making:
Measuring tools
Mixing tools
Baking pans
Cutting tools
Miscellaneous tools
Oven
Measuring Tools these refer to the tools used in measuring ingredients. Remember
that measurement in baking plays a vital role.
Measuring cups has two types:
 Graduated or liquid measuring cup used for measuring liquid
 Individualized or dry measuring cup series of cups indicating fractional parts

used in measuring dry ingredients
o Measuring spoons used in measuring small quantities of dry and liquid

ingredients such as baking powder, salt, vanilla extract etc.
o Weighing scale used in measuring large quantities of ingredients. A dietetic or

spring form scale is used for baking purposes. Example is the spring type and
digital scale.
o Kitchen Scale used to measure dry, liquid or chopped ingredients. It is more

accurate than measuring cups. This is the preferred kitchen tool to used to
measure small quantities of ingredients
o Timer monitors the rising of the yeast and the baking time.
o Oven thermometer varies from top to bottom and side to side. This is placed
inside the oven to monitor the temperature while baking.
o Candy thermometer used to measure the temperature of boiled sugar.
Mixing Tools used to mix ingredients
 Mixing bowls can be made from pottery, glass, metal or plastic. The best bowl to
be used in baking is stainless steel bowl to prevent discoloration of the batter. This
can be used not only in mixing, but also as a container when sifting ingredients.
 Wooden spoon is used as mixing spoon. Using wooden spoon is preferred by

bakers since it does not transfer bodily heat and it can be used without scratching
the bottom of the saucepan.
 Whisk is a long, narrow handle with series of wire loops joined at the end. It us
commonly used to whip cream to make whipped cream and whip egg whites to
make meringue.
 Rubber scrapper is a bendable rubber used to scrape remaining ingredients from

the sides of the mixing bowl. Also known as rubber spatula.
 Electric Mixer is used to mix, fold, beat and whip food ingredients. It comes into
two variations namely hand mixer and stand mixer.
 Rotary egg beater can be used to beat eggs or whip cream manually.
 Flour sifter is used to sift and to add air to the flour or other dry ingredients.
Baking Pans
It is where the batter is placed before baking in an oven. It is recommended to use
the suggested pan in a recipe. If the pan is not available, check for other pans that
can be used as a substitute. Each pan has the recommended cups of batter and can
be replaced with another pan that has the same volume. Remember that the round
pan cannot be change to a square pan having the same pan size. If in a recipe, a 9-
inch square pan is recommended, changing it to a round pan is possible if it is one
inch wider than the recommended size, which is 10-inches.
Examples of baking pans that can be used:
 Tube center pan is a deep pan with removable bottom. It is commonly used to
bake chiffon cake.
 Muffin pan has 12 formed cups used for baking muffins and cupcakes. This is
also used for mini quiches, mini cheesecakes, mini pies and more. It can be lined
with muffin paper or baking paper or can be greased with oil or butter.
 Cake pan can be round, square, rectangle, or heart in shape and comes in
different sizes. The most popular cake pan is the 9 x 13 x 3 inch rectangular pan
used to bake cakes, bars and savoury dishes such as lasagne.
 Jelly roll pan is a shallow pan used to bake cake rolls.

 Bundt pan is a round pan with scalloped sides. It is used for baking individual
custard.
 Baking sheet is a flat rectangular metal pan about ½ inch thick or less that is used
in an oven. Bread roll, cookies, bread, sheet cakes and swiss roll can be baked
using this pan.
 Sheet pan are flat rimmed baking pan used to bake cookies and sheet cakes.
 Loaf pan is a rectangular shaped tin pan used to bake pound cakes, as well as
yeast-raised bread.
 Slice Tray is an 18cm wide x 28cm long baking pan used in baking brownies,
vanilla slices and zucchini slices.
TIN PREPARATION
To prepare the baking pan, tins are lightly greased and then lined with
greaseproof paper. Doing this will maintain the shape of the cake and will insulate the
product during baking.
Keep in mind that the correct type of paper required in the recipe must be used.
To line the tin mould with paper, mark the internal size of the mould on the paper, then
fold and cut the paper. Do not cut unless the size is checked. Make sure that the paper
fits and should not be more than 1cm above top edge of the tin mould.
Aside from using the greaseproof paper, such as parchment paper, other
preparation in preventing the cakes or sponges in sticking to the tins are the following:
 Using greasing emulsion (mixture of fat and starch)

 Brushing the pan with fat and dipping it into flour
 Brushing with fat and dipping the tin into sugar
 Using fat only
It is advisable to use the same fat for greasing to retain the best possible flavor. Note
that torte or Gateau rings are not to be greased because the center of the sponge
would be higher than the sides and the product will shrink. Its base should only be
covered with greaseproof paper.
Cutting Tools
There are the tools used for cutting. Example of which are the following:
 Pastry blender is equipment that consists of a handle and wire used for cutting fat
and shortening in the preparation of pies, biscuits or doughnuts.
 Pastry wheel is a blade knife used to cut dough.
 Kitchen shears can be used to slice rolls and delicate cakes.
 Chopping board is a durable firm board for cutting food. It is often made of wood
and plastic.
 Paring knife is a knife with a plain edge blade used to pare or cut fruits and
vegetables.
 Chef’s or French knife (also known as Cook’s Knife) is an 8 to 10 inch long multi-
purpose kitchen knife commonly used in chopping, dicing and slicing.
 Utility knife is smaller than chef’s knife but larger than the paring knife used in
peeling, trimming and slicing small ingredients. It usually has a blade that is 4 to 7
inches long.
 Bread knife is a long knife with a serrated edge used in slicing bread.
 Peeler is a tool with a metal blade attached to the handle.
 Grater and shredder used to grate cheese, chocolate and other fresh fruits.
 Flour sifter used to sift flour.
 Pastry brush used in greasing pans or surface of pastries and breads.
 Spatula comes from different sizes. Small spatula is used to remove muffins and
molded cookies from pans, large spatula for icing or frosting cakes, flexible blade
is used for various purposes.
 Rolling pin is used to flatten or roll the dough.
 Pastry tips is used to decorate cake with frosting. It has many sizes and shapes.
 Utility tray is used to hold the ingredients together.
 Parchment paper (also known as baking paper or bakery paper) is a heavy duty
grease resistant, waterproof, non-stick paper used in baking. It is different from
wax paper.
 Wire cooling racks (simply known as wire rack) is a flat grid made of stainless
steel used to cool the cake quickly and evenly after baking. This is also used to let
the air circulate freely on the baked goods to prevent it from getting soggy from
condensation.
Other Baking Equipment
 Double broiler is commonly used in melting chocolate.
 Dutch oven is an old-style cooking vessel used for hundreds of years. This
cooking pot is usually made out of cast iron with a tight-fitting lid.
Oven
This is one of the most important equipment in baking. Purchasing or owning an
oven is a good investment especially if you are really interested in baking.
Remember that the temperature or the heat inside the oven takes a big role in the
chemical process of the ingredients. Unstable temperature can lead to cakes that are
stalled.
Different types of oven that can be used are:
 Deck or cabinet oven refers to a large oven that has multiple racks full of sheet
pans. The other term for this type of oven is ‘Stack Oven’. This type of oven is
equipped with steam ejector.
 Convection oven is an oven that allows heat to circulate rapidly throughout the
interior. Strong air inside the oven can distort the shape products made with batter
and soft dough.
 Rotary oven is a type of oven that rotates the pan inside, baking the cake evenly.
 Microwave oven can also be used to bake cake. It is an electrically operated oven
that produces heat using electromagnetic waves. Note that the recipe in this
courseware cannot be used in this type of oven.
Identifying the Ingredients in Baking
In this lesson, the focus will be on the ingredients that can be of use in baking
cakes. The major ingredient used are the flour and starches, fats, sugar, liquid
ingredients, eggs, and leavening agents. Minor ingredients are salt, flavouring and
spices
The ingredients used and its role or use in the batter will be well discussed in this
lesson.
Flour is the major ingredient used in any baked goods. It can be made from different
kinds of grains including beans, legumes, corn, oats, soybeans, buckwheat, rye and
more. Among these, wheat flour is most commonly used in baking.
Flour is considered to be the main ingredient because it contains gluten that provides
structure to the cake.
Use the flour prescribed in the recipe. Using flour that has high gluten content
makes chewy and crusty cake, lower gluten content makes finer and soft cake,
while little or no gluten development toughens the cake.
Flour is used to thicken the batter and provide gluten. As mentioned in the first
module, gluten is a protein that gives structure to the cake. The gluten forms when
the flour is combined with a liquid. Note that over mixing can turn the cake tough.
 Bread Flour, also known as hard flour, is high in gluten that contains 12% to 14%
protein. This causes the bread to rise and gives its shape and structure.
 All Purpose Flour is made from the milling of hard wheat or a mixture of hard and
soft wheat. This wheat flour is often enriched with iron and vitamins such as
riboflavin, folic acid and niacin. It is commonly used in making noodles, cookies,
cakes, quick breads and pastries.
 Self-Rising Flour is a ‘convenience mix’ that when used in a recipe, allows baking
powder and salt to be ignored. This type of flour is usually a combination of 1 cup
all-purpose flour, 1 ½ teaspoons baking powder and ½ teaspoon salt.
 Cake Flour is low-protein flour that is silky and fine in texture. It is used for
pastries, cakes, cookies and certain breads.
Fats are added in the mixture to make the cake richer, tender and more moist. This
includes butter, margarine, oil and shortening.
Using fat softens, moistens and tenderizes the texture of the cake, because it
shortens and tenderizes the crumb or gluten. It also assists in the primary aeration in
the creaming process. Aeration means the air is trapped in the beating process.
Trapping of gases will be further discussed on the topic ‘The Baking Process’.
Make sure the butter and margarine are in room temperature to let the mixture
emulsify properly.
 Butter is made up of 80% milk fat, 20% milk solid, and water. It is created by
churning the cream until it is semi-solid, and can be salted or unsalted. This
ingredient is used to create crispiness, flaky layers, tenderness and golden-brown
color.
 Margarine was created in the later nineteenth century as an alternative to butter. It
is made from 80% partially-hydrogenated vegetable to make it solid and the
remaining 20% is made up of flavouring, coloring, liquid and other additives.
Sugar or sucrose is a carbohydrate in every vegetable or fruit. Sugar is formed

during photosynthesis, when a plant converts energy from the sun into food. The
sugar commonly used in every household is mostly from sugar beets and sugar
cane.
Sugar is used to enhance the flavor and give the crust a golden color. This is
because the sugar interacts with different ingredients in a batter. When consumed by
yeast or baking powder, sugar can be converted into carbon dioxide or alcohol.
Sugar also helps soften gluten and egg proteins which result in a soft, moisturized
crumb.
In a cake batter, white sugar, brown sugar, honey, corn syrup, and molasses can be
used interchangeably and will not have a direct effect in the yeast development.
The following are the different types of sugar:
 Granulated sugar, also known as ‘white sugar’ is made of fine or extra-fine white
sugar crystal.
 Brown sugar is a sugar crystal contained in molasses-based syrup. Its darkness

or lightness in color depends on the amount of molasses used.
 Confectioner’s sugar or Powdered Sugar is a fine powder sugar made from the
crushed granulated sugar with combined cornstarch. The 3% of cornstarch into the
final product helps prevent the sugar from clumping.
 Raw Sugar is a coarse sugar made from the evaporation of clarified sugar cane. It
is 98% sucrose and is tan or brown in its color.
Liquid ingredients that can be used in making cakes are usually milk and water used
to bind dry ingredients.
These are used to tenderize, increase volume and affect the symmetry of the cake
mixture.
 Water is the cheapest liquid used in baking. It makes the baking ingredients
rehydrated. It helps dissolve other ingredients in the batter for it to form a smooth
mixture. It also acts as a binding agent for any baked products.
 Milk and Cream are also used to moisten the batter. They also add slight flavour
to the final baked good. They create fuller, more moist texture and help brown the
surface of the cake. Milk that can be used in baking includes fresh milk or whole
milk, evaporated milk, condensed milk, skimmed milk and powder or dry milk.
Eggs are added in a recipe for several purposes which include binding, leavening,
coating, glazing, moisturizing, drying or emulsifying. They can also be used to
introduce flavor and color into the baked good. Eggs can also be used in frostings to
slow down crystallization.
Eggs are used to make batter rich, as they help provide color and volume to the cake.
They are also used to bind the ingredients together. This happens when the eggs
coagulate as they are heated. The lecithin in the egg yolks emulsify the fats in the
batter.
1 kg of eggs aerates 1 kg of flour.

Avoid using cold eggs. Place it in a bowl of warm water for 10 minutes.
Leavening refers to the production of gas in a dough batter. This is produced by

leavening agents such as baking powder, yeast, baking soda, or eggs.
Leaveners are used to produce carbon dioxide bubbles, which are trapped by starch,
then expand during baking. This process causes the cake to rise. Examples of
leaveners are baking soda and baking powder.
Baking Powder is a leavening agent that is the mixture of baking soda and either
citric or tartaric acid. Either wet, hot or without acid, this powder will react with other
ingredients being baked. It is entirely different from baking soda.
It is an ingredient that produces the gas Carbon Dioxide (CO2) when moistened and
heated. The production of gas leads to the aeration of cakes. The residual salt it
forms after the chemical reaction should be tasteless and without odor.
Baking Soda, is also known as bicarbonate of soda, or sodium bicarbonate. It is

a powerful leavener that reacts easily with the batter or dough.
Cream of Tartar is a by-product of the wine making industry. This is used to

stabilize the egg whites while whipping to reach its maximum volume.
 Salt (or Sodium Chloride/NaCl) is an ingredient used to add flavor and control
fermentation to the baked goods. It regulates the rate of yeast or baking powder
activity making the batter rise slowly and steadily. This ingredient is also used to
strengthen the gluten structure, not allowing the trapped carbon dioxide bubbles to
expand too quickly. Salt usage is 1.5% based on the egg quantity.
 Cocoa Powder is an unsweetened powder from cacao beans that has been
fermented, roasted, dried and cracked.
 Glycerine is used to increase the shelf life of the cakes and other bakery products.
It is also added to increase foam stability, create finer and more moist crumb.
Swiss roll with glycerine has less chance to crack while rolling or assembling. The
usage ratio of glycerine is 2% of total cake batter, 10g to 30g for every 500g sugar
and 70g to every 5kg dried fruit.
 Milk Powder that can be used is skim or full cream milk powder. It is added to
increase the sweetness, water content and crust color. Cakes with milk powder
produce products that have better volume and color. It should be sieved with the
flour and baking powder for even distribution.
 Fruits
such as cherries, mixed peel, dates, figs, apricots, currants, sultanas, raisins,
pears and pineapple can be used as fillings in making cake. The ratio of fruit to
batter in fruit cake is as follows: Light fruited cake 25% 1 part fruit, 4 parts batter,
Medium fruited cake 50% 1 part fruit, 2 parts batter, Heavily fruited cake 100% 1
part fruit, 1 part batter.
 Nuts
like almond, hazelnut, walnut, pecan, macadamia and peanut are added to
enhance the flavor of the product and usually toasted prior to use. Its weight
should not exceed the weight of the sugar. To achieve best outcome, reduction of
flour by 1/3 of total weight of nuts is required. Replace 30g of flour with 60 to 90g
nuts.
 Flavors
Each ingredient contributes greatly to the overall flavor of the cake. Butter has a
different flavor than cake margarine, brown sugar tastes different than caster sugar
and milk has different flavor than water. Traditional baking flavors are lemon and
vanilla for Madeira cake; almond, lemon and orange for Genoise cake; rum,
almond, lemon, orange, vanilla and mixed spice for Heavy Fruit cake; almond and
vanilla for Sultana cake; and lemon, orange, almond, cherry, vanilla and
maraschino for Dundee.
 Cocoa Powder
is actually a byproduct of extracting cocoa butter from cacao beans. It is added to
replace flour in recipes like chocolate sponge, where 4% of the flour is replaced.
Replacement of flour to cocoa powder makes an enormous change on the
balancing on the quantity of ingredients. For example, in a recipe requiring 1,000
grams flour, substituting will change the recipe to 960g of flour plus 40g of cocoa
powder. Since cocoa powder has greater water absorbing power than flour, an
increase of the milk-water is needed. The amount equal to the cocoa powder will
be the gauge in the additional milk, having 40ml milk in 960g flour and 40g cocoa
powder. Additional milk in the recipe would affect the mixture, thus adding 2g of
baking powder is appropriate to achieve the same degree of aeration.
 Chocolate
The types of chocolate that can be used in baking are:
o Unsweetened Chocolate also known as baking, plain or bitter chocolate. This is

made with cocoa mass and cocoa butter. It needs to be tempered before using as
garnish. Tempering is the process of heating, cooling and warming the chocolate
to its appropriate temperature making the melted chocolate smooth, silky and
glossy.
o Bittersweet and Semisweet Chocolate (can be used interchangeably) contains
cocoa liquor, cocoa butter, vanilla, and sometimes lecithin. It has 35% cacao and
less than 12% milk.
o Milk Chocolate is made with milk in the form of milk powder, liquid milk or
condensed milk.
Lesson 4
Basic concept in Bread and Pastry production
Objectives
At the end of the Lesson, you should be able to:
 Prepare tools and equipment for specific baking process ;

 analyze the scope and delimitation of the courseware;
 explain the importance of baking cake; and
 define the common terminologies used in the workplace.
Performance Standard
Baking tools and equipment for specific baking purpose.
Introduction
As facilitator of learning, supply the learners with the knowledge they need
about Bread and Pastry Production through the module. Ask them about their
experiences of the best baked products they have tasted or bread that makes them
want it more. How pies, tarts and donuts please their taste buds, its effect to them and
their peers. Let them share how a particular pastry or bread transported them back to
their childhood. These experiences will be your take-off to allow them constructs their
own meaning of bread and pastry industry and how they can improve their life in the
course. Bread and pastry is a process by which food is subjected to dry heat in an
enclosed device called oven. It is the result of man’s discovery of edible grains and
learned how to grind grains. Utilize the constructivist approach in teaching the module
because the study of Bread and Pastry Production is activity-based, process oriented
and student- centered. Use their experiences as their framework in constructing their
own meaning of Baking.
Definition of Terms
Common Terminologies Used in Cake Making
A professional food worker must have deep understanding on the common

terminologies used in cake making. Mastering these terminologies would enable you
to identify what is being talked about inside the kitchen. Listed are the common
terminologies used in the workplace:
 Aeration is a process of incorporating air or gas in one or more of the stages of

production before baking. The air can be introduced into the mixture from production
of Carbon Dioxide (CO2) because of yeast or baking powder. The internal expansion
of the air and pressure of the steam makes a total contribution to the aeration,
making the baked product more appetizing, palatable and digestible.
 Agar Agar derived from seaweed that is used as setting agent. It is much
stronger, more stable and harder to use. It is used as an alternative to gelatin.
 All-in Process is a cake production method where all ingredients are mixed
together without any preliminary stages.
 Bake method of cooking food in dry heat inside a heating oven using gas,
electricity, charcoal, wood or oil at a temperature from 250ºF to 450ºF.
 Batter a semi-liquid mixture, composed of one or more portion of flour combined

with liquids, such as water, milk or eggs used to prepare various foods.
 Beating introducing air into the mixture through mechanical agitation, as in beating
eggs. It can be done by hand or by machine.
 Blend process of combining ingredients to produce a homogenous mixture.
 Coat the act of covering the cake with almond paste or icing, fondant cream or
chocolate.
 Combine process of mixing the ingredients together
 Creaming process of rubbing or beating butter and sugar or fat and flour until light
and fluffy.
 Cutting in using two knives or a pastry blender to combine cold fats, like butter,
margarine or shortening, with flour or sugar without creaming or mixing air in the
ingredients. Doing this will result in a mixture that is crumbly or grainy looking.
 Emulsion is the mixture of two fluids that would normally not mix, such as oil and
water. This can be done by means of an emulsifier. Fat, sugar and eggs that are
combined and are correctly beaten can form an emulsion. The lecithin in egg yolks
are good emulsifying agent.
 Fermentation process of converting sugar into alcohol to produce carbon dioxide.
 Fillings inserted in between cake to enhance the taste and layering of the cake
 Foaming to continuously beat egg white, to incorporate air until it becomes light
and fluffy.
• Ganache (pronounced as guh-nahsh) a chocolate whipped frosting, filling or paste
made from chocolate and cream. It is prepared by heating the cream and stirring it
into the chocolate.
 Gelatin used as setting agent to stabilize creams.
 Gluten protein found in wheat and grains, including barley and rye. Gluten is from
the Latin word which means ‘glue’. It gives elasticity to the dough, giving the final
product a chewy texture. It also acts as glue that keeps or holds the food together.
 Grease to brush the pan with shortening.
 Jellying Agent used to set soft solid food which includes Gelatin, Agar-agar,
Pectin
 Leavening (also known as leavening agent, former term: lifters)
substance, such as yeast, baking powder, baking soda or eggs, used to cause
fermentation and expansion of batter. The agents work to produce carbon dioxide
in batter.
 Line to put a greaseproof paper on the baking pans or sheets.
 Pack compactly to fill cup with brown sugar or shortening by pressing it with the
back of the spoon.
 Pipe out to press the mixture out of the piping bag or pastry bag.
 Pre-heat to heat the oven prior to baking and achieve the required heat. This is
done to attain the quality in baking products.
 Petit Gateaux small individual cakes of the larger variety.
 Room Temperature usually about 72ºF or 22ºC.
 Scrape to remove the sticky ingredients from the side of the mixing bowl.
 Sieve the utensil that has wire or nylon mesh where dry ingredients are put
through to refine them.
 Sift to pass the flour through the sieves to make it finer and light.
 Stir in to add another ingredient into the mixture.

 Storage a space for keeping something.
 Tempering process of setting the chocolate by heating, cooling and warming up

the chocolate to its appropriate temperature to align the cocoa butter crystal. This
is done to make the melted chocolate smooth, silky and glossy.
 Torte (pronounced as tawrt), plural form: Tortes Austrian, German, Italian and
Eastern European of origin, definition is same as gateau. It can have pastry layers
with more fruits and nuts.
 Whip to beat rapidly and continuously to aid incorporation of air to increase in

volume, as in whipping egg whites to make meringue and in cream.
 Yield is the calculated units from the total baked weight of a particular formula.
Name : Subject :
Course /Year & Section: Date and Time:
Pre- Test # 1
Activity # 1:
How to Operate an Oven
Name : Subject :
Course /Year & Section: Date and Time:
Activity # 2
References :
 https://www.slideshare.net/joan_vizconde7/learning-module-in-bread-and-pastry-
productionuc2-prepare-and-produce-pastry-products?next_slideshow=1
 https://www.slideshare.net/ashleybonifacio5/bread-and-pastry-lesson-1-tle-7
 https://www.slideshare.net/gracejoy08/baking-tools-and-equipment-50122483
 https://www.slideshare.net/kenjoyb/k-to-12-bread-and-pastry-learning-module
 https://www.slideshare.net/joan_vizconde7/bread-and-pastry-production-ncii-slides
 https://www.e-tesda.gov.ph/login/index.php

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HMPE 213

BREAD AND PASTRY 2

At the end of the session, you should be able to:

 Prepare a variety of bakery products according to standard mixing procedures / formulation /

 Bake bakery products according to techniques and appropriate conditions.

A professional food worker is expected to maintain a high standard of personal

1|Bread and Pastry Notes

Personal Protective Equipment (PPEs) are specialized equipment worn by the

2. Hairnet – worn to keep hair contained

3|Bread and Pastry Notes

 On arrival at work, before you get started.

 After you've been to the toilet.

 After handling garbage or garbage containers.

 After you've covered your mouth or nose to sneeze or cough.

 After you've blown your nose.

 After touching or scratching your head or other parts of your body.

 Before resuming work after a break or a change of work area.

 After you've had a cigarette.

 After handling money.

Listed below are the hygienic practices one should follow:

 Always wash your hands before preparing food.

 Avoid wearing jewelry, watch, or perfume.

 Wear clean clothing.

 Do not smoke in the food areas.

Safety Measures in the Kitchen

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

5|Bread and Pastry Notes

Occupational Health and Safety Indicator and Standard

Occupational Health and Safety (OHS) also known as Occupational Safety

Colors of the safety sign defined:

 Orange color indicates potentially unsafe situation.

 Green color represents emergency egress location.

 Blue color conveys safety information.

Philippine OHS Standard

OHS Standard is the mandatory standard and rules enforced by the

6|Bread and Pastry Notes

 Policies and safety organization established must be reported to the Regional

 Safety performance must be submitted every 3 months to the Regional Director;

 Recommended safety measures or procedures must be performed or acted upon.

Employees, on the other hand, are expected to perform duties, as follows:

 Comply with the safety policies;

 Enact as the member of Health and Safety;

 Assist government agencies to conduct safety and health inspection.

HAZARD AND RISKS IDENTIFICATION AND CONTROL

Hazards and Risks in the Workplace

7|Bread and Pastry Notes

Types of workplace hazards include:

4. Ergonomic hazards: Anatomical, physiological, and psychological demands on the

5. Physical hazards: Noise, vibration, energy, weather, electricity, radiation and

What is an adverse health effect?

9|Bread and Pastry Notes

Airborne - carried by air

Tools and Equipment Maintenance

At the end of the session, you should be able to:

 Differentiate cleaning, disinfecting and sanitizing from each other;

To completely or fully perform the occupational safety and standard, a

In this lesson, difference of disinfecting and sanitizing is included, together with

Disinfecting the Kitchen

Disinfection, Sanitation and Sterilization

Other disinfectant that can be used in cleaning includes:

b. Borax or Sodium Carbonate Monohydrate

Cleaning the Equipment

Disinfection of tools and equipment is done to remove or inactivate 99.99% germs