Republic of the Philippines

Province of Leyte
City of Baybay
BAYBAY TECHNICAL-VOCATIONAL TRAINING CENTER
 (053) 563-7445

QUALIFICATION: BPP NC II SCHEDULE: MWF (8:00-12:00 & 1:00-5:00)

HANDOUTS
DEFINITION OF TERMS

 Bake- To cook in an oven with dry heat. The oven should always be heated for 10 to 15 minutes before baking.
 Batter- A mixture of flour, liquid, and other ingredients that is thin enough to pour.
 Beat- To thoroughly combine ingredients and incorporate air with a rapid, circular motion. This may be done with a
wooden spoon, wire whisk, rotary eggbeater, electric mixer, or food processor.
 Blanch- To partially cook food by plunging it into boiling water for a brief period, then into cold water to stop the cook -
ing process.
 Boil- To heat a liquid until bubbles rises continually to the surface and break.
 Caramelize- To heat sugar until it is melted and brown. Caramelizing sugar gives it a distinctive flavor.
 Chop- To cut into small pieces using a sharp knife, appliance, or scissors.
 Combine- To stir together two or more ingredients until mixed.
 Cool- To come to room temperature.
 Cream- To beat one or more ingredients, usually margarine or butter, sugar, and/or eggs, until the mixture is smooth
and fluffy.
 Crimp- To seal the edges of two layers of dough with the tines of a fork or your fingertips.
 Cut in- To distribute solid fat throughout the dry ingredients using a pastry blender, fork, or two knives in a scissors
motion.
 Dash- A measurement less than 1/8 teaspoon.
 Dough- A soft, thick mixture of flour, liquids, fat, and other ingredients.
 Dot- To distribute small amounts of margarine or butter evenly over the surface of pie filling or dough.
 Dust- To sprinkle lightly with sugar, flour, or cocoa.
 Egg wash- Egg or egg yolk with some milk or water added, for brushing products prior to baking to improve colouring
and to give a glossy sheen when baked.
Fermentation- The chemical changes of an organic compound due to the action of living organisms (yeast or bacteria),
usually producing a leavening gas.
 Fillings- An ‘insert’ in between of the cake to enhance the taste and the layering of the cake.
 Flute- To make or press a decorative pattern into the raised edge of pastry.
 Fold in- To gently combine a heavier mixture with a more delicate substance, such as beaten egg whites or whipped
cream, without causing a loss of air.
 Ganache- A chocolate paste/filling made from boiling of cream and stirring it into the chocolate.
 Glaze- To coat with a liquid, thin icing, or jelly before or after the food is cooked.
 Grate- To shred with a handheld grater or food processor.
 Grease- To rub fat on the surface of a pan or dish to prevent sticking.
 Grind- To produce small particles of food by forcing food through a grinder.
 Knead- To fold, push and turn dough or other mixture to produce a smooth, elastic texture.
 Leavening- Raising or lightening by air, steam or gas (carbon dioxide). The agent for generating gas in a dough or bat -
ter is usually yeast or baking powder.
 Lukewarm- A temperature of about 105°F, which feels neither hot nor cold.
 Mix- To stir together two or more ingredients until they are thoroughly combined.
 Mix until just moistened- To combine dry ingredients with liquid ingredients until the dry ingredients are thoroughly
moistened but the mixture is still slightly lumpy.
 Partially set- To refrigerate a gelatin mixture until it thickens to the consistency of unbeaten egg whites.
 Peel- To remove the skin of a fruit or vegetable by hand or with a knife or peeler. This also refers to the skin or outer
covering of a fruit or vegetable.
 Proof- To allow yeast dough to rise before baking. Or to dissolve yeast in a warm liquid and set it in a warm place for 5
to 10 minutes until it expands and becomes bubbly.
 Refrigerate- To chill in the refrigerator until a mixture is cool or until dough is firm.
 Rind- The skin or outer coating of such foods as citrus fruit or cheese.
 Rolling boil
 To cook a mixture until the surface billows rather than bubbles.
 Rounded teaspoon
 When dough is slightly mounded, not level.
 Scald- To heat a mixture or liquid to just below the boiling point.
 Score- To cut slits in food with a knife, cutting partway through the outer surface.
 Shortening- Fat or oil used to tenderize baked products.
 Softened- Margarine, butter, ice cream, or cream cheese that is in a state soft enough for easy blending, but not
melted.
 Shred- To cut food into narrow strips using a sharp knife, grater, or food processor fitted with a shredding disk.
 Soft peaks- Egg whites or whipping cream beaten to the stage where the mixture forms soft, rounded peaks when the
beaters are removed.
 Steam- To cook food on a rack or in a wire basket over boiling water.
 Stiff peaks- Egg whites beaten to the stage where the mixture will hold stiff, pointed peaks when the beaters are re -
moved.
 Stir- To combine ingredients with a spoon or whisk using a circular motion.
 Toss- To mix lightly with a lifting motion, using two forks or spoons.
 Whip- To beat rapidly with a wire whisk or electric mixer to incorporate air into a mixture in order to lighten and in-
crease the volume of the mixture.
 Zest- The colored outer peel of citrus fruit, which is used to add flavor. The zest is often referred to as “grated peel” in
recipes. To create zest, choose the diagonal-hole side of a box grater (it will zest more cleanly than if you use the nail-
hole side) and rub lightly to avoid getting the white pith, which is bitter. For broader strips of zest, use a swivel-blade
peeler or a sharp knife to cut away the peel.
BASIC INGREDIENTS FOR BREAD
1. FLOUR - Chief ingredients or the framework of the baked product.
2. LIQUID - Give moisture to the mixture.
- Hydrates flour.
- Get as solvent to solid ingredients.
3. LEAVENING AGENTS- increase the volume of the product.
- Make the product spongy.
4. EGG - It leavens the product.
- It gives color, flavor, and nutritive value.
5. SUGAR- gives sweetness to the product.
- Act as tenderizer.
- Contributes to the browning of the product.
- Act as tenderizer.
6. SHORTENING/FAT – make the product tender and smooth.
7. SALT/FLAVORING- Gives flavor to the product.

CLASSIFICATION OF FLOUR MIXTURE

1. Batter- are flour mixture that can be poured in a steady streams or in a heavy drops. Two types of batter:
a. Drop batter- drop from a bowl/spoon without running usually made in a portion of two parts of flour to one
part of liquid (1:2). When poured, the batter breaks into drops.
Example: drop cookies, biscuits, muffins, and fritters
b.Pour batter- pour in a bowl usually made in a portion of equal parts of flour and liquid (1:1). Can be poured in a
steady stream.
Example: griddle cakes, waffles, cream puffs and cake.

c. Dough- are vicious flour mixture that can be handled easily. Two types of Dough:
a. Soft dough- one part of liquid to three parts flour (1:3). This dough is sticky.
Example: rolled biscuits and yeast rolls bread
b. Stiff dough- one part of liquid to four parts flour (1:4)
Example: pie crust, noodles and rolled cookies

TWO KINDS OF DOUGH

1. LEAN DOUGH- are made of just the basic ingredients for bread- flour, yeast, salt, a little sugar and shortening.
This dough makes good pan de sal, loaf bread, French bread and tasty.

2. RICH DOUGH- contain milk and other ingredients like butter, nut, more sugar, eggs, fruits, and other
condiments. They may be classified as special ensaymada, cinnamon rolls and raisin bread.

METHOD OF MIXING DOUGH

Straight Dough Method

A single step mixing process whereby all the ingredients needed to produce is place into a mixer at one time.

Sponge: “Dough”/Indirect Method

Has two mixing process or stages and two fermentation periods. Part of the ingredients are mixed and then
allowed to ferment before the remaining portion added. The first dough mass in the sponge and the final dough is called
the sponge dough or simply the dough.

No knead Method
Is faster because kneads are made from batter instead of a dough. Kneading and shaping are eliminated. The
products, however, are not fine in texture and shape as the kneaded doughs. For successful bread making it is important
to understand some principles in making good breads.

CLASSIFICATION OF PASTRIES
1. SINGLE CRUST- principally used for pies which do not need covering crust.
Ex. Egg pie, and Pizza Pie
2. DOUBLE CRUST- used when filling are to be covered with another crust.
Ex. Empanada and Pineapple Pie

GOOD QUALITY PASTRIES

- Flaky
- Tender
POOR QUALITY PASTRIES WHY?
Imperfection Causes
Hard Crust - insufficient shortening
- over mixing when water was added
- excess flour in pastry cloth or kneading dough

Too Pale - over mixing

- too low oven temperature
 - under baked

Too Dark - too high oven temperature

- over baked

Soggy Lower - too much filling

Thick or soft - insufficient fat.

Thin Crust - too much fat

- too thin pastry

Pastry Shrinkage - wrong portion of ingredients

- pastry was overhanded when fitted
- pastry was stretched tightly
- too low oven temperature

The most common mixing methods employed in batter cakes are the following:
 Creaming Method
Fats (shortening) and sugar are creamed until fluffy. Eggs are gradually added while creaming continues.
Liquid is added alternately with flour. This process starts with flour and ends with flour.
 Blending Method
Flour and shortening are blended together in a mixing bowl until the flour is coated with fat. Dry ingredi -
ents and portions of liquid are added and mixed.
 Single Stage/ One Bowl Method
All ingredients are placed into mixing bowl all at one time. Mixing time determines the characteristics of the
mixture. Much labor and time saved with the single method.

Common Causes of Failures Are:

1. Sudden hot temperature when the cake mixture has just started to cook. This will prematurely brown the top while
the center portion, is still uncooked.
2. Insufficient beating of the egg whites results in soggy texture of cake.
3. Removal of the baked cake from the pan before it has completely cooled off will cause the reduction of it volume. This
is because the hot walls of bubbles of the egg whites need to cool off before they become stiff.
4. Tool much beating of the mixture results in reduced volume and soggy textures.

MIXING TECHNIQUE

Flour mixtures for baked products require different mixing methods for the best products. Here are some
important techniques to use in making flour mixtures.
Sifting- this process separates coarse particles in the ingredient like flour and sugar by passing these through a
sieve. In the process of sifting, air is incorporated.
Creaming- this is the technique of rubbing ingredients against a bowl using a wooden spoon or an electric mixer
to develop a soft and a fluffy combination of flour and batter, for example, or butter and sugar. The creamed mixture
should smooth grainy particles.
Kneading- this refers to “pagmasa” in Filipino. The process involves pressing, stretching, folding of dough to
develop gluten. This technique makes doughs smooth and elastic.
Stirring- this is often done by rotating a wooden spoon through a mixture as long as necessary until the
ingredients are combined. Stirring should be stopped as soon as the ingredients are combined. Over mixing may spoil
the texture of many kinds of cakes and muffins.
Beating- this process incorporates air into the mixture by mechanical agitation. It could be done with a fork, wire
whip, eggbeater, or electric food mixer.
Whipping- eggs and cream are usually whipped to fill them with air and make them thick and fluffy
Cut and Fold- this is a combination of cutting vertically into the mixture with a rubber scrapper or spoon and
turning over and over by gliding the spoon across the bottom of the mixing bowl at each turn.
Cutting In- this process is the mixing of solid fat to flour with the use of a pastry blender or two knives in a
scissor-like manner. This method cuts fat into small pieces, coating them with flour to form coarse, granular mixtures
for pastries and biscuits.
Toss- To mix lightly with a lifting motion, using two forks or spoons.
Folding- is most efficient dome by hand although electric mixer or rubber scrapper can also be used. If the ingredients to be
folded are liquids pour the less fluffy one on top of the other. Dry ingredients are sprinkled on top of the fluffy mixture and folded
gradually and gently.
a. To fold-in with a rubber scrapper> cut through the ingredients and scoop up to the top. Slide back
scrapper to the bottom and scoop. Continue until ingredients are blended.
b. To fold with the electric mixer> place the ingredients in a bowl. Turn on the mixer at the lowest
speed and fold not more than one minute at most. Push batter to the center through a scrapper to
blend in ingredients on the sides. Just before the work is completed, finished using the rubber scrap-
per or hand to avoid over mixing.
c. To fold by hand> keep the fingers on the right hand spread lightly apart. Cut through batter gently
pull your across the bowl scrapping the bottom of the sides of the bowl. Twist hand to empty from
batter. Cut down through batter again in a different place. Repeat the entire process folding the batter
over and over until light. Clean hands properly for this.

How does it bake in the oven?

1. Divide the baking time into quarters.

2. You may check the baking development of your cake at the end of each quarter.
 a. End of first quarter: cake begins to rise
b. End of second quarter: cake continues to rise and begins to brown.
c. End of third quarter: cake stop rising and becomes browner.
d. End of fourth quarter: cake stop browning with evenly brown top.
3. If the cake develops properly, regulate the oven temperature.
Done= Testing your cake
a. A toothpick or the tines of the pork inserted in the center of the cake comes out clean and clear.
b. You press the cake by using only your fingers and its springs back without impressing any mark.
c. The cake easily separate from the side of the pan.
d. The top is evenly brown.

Causes of Cake Failures

IMPERFECTION CAUSES
Cake Falls a. Flour maybe stale or incorrectly measured.
b. Oven temperature was not properly regu-
lated.
c. Too much fat.
d. Too much sugar.

Cake is flat and insufficiently risen a. Pan used was too large for the amount of
batter.
b. Leavening maybe stale or incorrectly mea-
sured.
c. Wrong oven temperature.

Cake has a coarse grained texture a. All-purpose flour was used instead of cake
flour.
b. Excess leavening agent or too much egg
yolks.
c. Too low oven temperature.
d. Ingredients were not smoothly mixed.
e. Sugar may not be fine enough.
f. Too much fat.

Measuring Techniques
How to measure:
1. Flour- fill cup to overflowing, then level off with straight-edged knife.
2. Sifted flour- sifts on the paper then spoon into cup. Level off with knife.
3. Granulated (refined) sugar- sift if lumpy. Spoon into measuring cup. Level off with knife. Do not pack or tap the
sugar down.
4. Brown sugar- pack into cup just enough for sugar to hold its shape when turned out of cup. Level off with knife
before emptying cup.
5. Salt, baking powder, soda etc.- stir, then fill measuring spoon. Level off with straight-edge knife.
6. Margarine and Butter- Often sold in 1/2 lb. packages. Use these equivalents: 1/2 lb. = 1 cup; ¼ lb.=1/2 cup.
7. Liquids- use liquid measuring cup (with the 1 cup mark below the rim) to prevent spilling. Pour into cup on level
surface. Have measuring line at eye level to be sure of exact measurement.
8. Shredded or grated cheese- pack lightly into cup until level with top.

Substitution:
Specific Ingredients Substitute
1 cup sifted cake flour 7/8 cup sifted APF or 1 cup minus 2 tbsp.
sifted APF
1 cup butter 1 cup margarine or 7/8 – 1 cup
hydrogenated fat plus 1/2 tbsp. salt or 7/8
cup lard plus 1/2 tsp. salt
1 cup heavy cream (40%) 1/3 cup butter plus about 3/4 cups milk
1 cup whole milk 1 cup evaporated milk plus 1/2 cup water
or 1/4 cup sifted dry whole milk powder
plus 7/8 cup water
1 cup whole eggs 5 medium eggs
1 cup honey 1 &1/4 cup sugar plus (whatever liquid
called in the recipe)
1 lb. butter/shortening 2 & 1/2 cups butter/shortening
1 lb. confectioner sugar 3 & 1/2 cups confectioner sugar
1 lb. brown sugar 2 & 1/4 cups brown sugar
1 lb. nuts 4 & 1/2 cups nuts

Table of Equivalents
Weights and Measures

1 teaspoon - 1/3 tablespoon 4 quarts - 1 gallon

1 tablespoon - 3 teaspoons 4 quarts - 1 peck

2 tablespoons - 1/8 cup (1 ounce) 4 pecks - 1 bushel

4 tablespoons - 1/4 cup 1 pound - 16 ounces

5 1/3 tablespoons - 1/3 cup -

1 fluid ounce 2 tablespoons
8 tablespoons - 1/2 cup 16 fluid ounce - 1 pint
1 ½ ounces / 3
16 tablespoons - 1 cup 1 jigger -
tablespoons
1 cup - 1/2 pint 1 kilo - 2.2 pounds
2 cups - 1 pint -

Standard Measurement with their Equivalents

1/3 of ½ teaspoon ( tsp ) - is equivalent to = 1 pinch
3 tbsp. - 1 tablespoon ( tbsp. )
2 tbsp. - 1/8 cup (c)
5 tbsp. - ¼ cup
8 tbsp. - 1/2 cup
16 tbsp. - 1 cup
1 ounce (oz) - 2 tbsp. fat or liquids
1 oz. - 28 grams (gms/g.)
4 oz. - ½ cup
8 oz. - 1 cup
16 oz. - 1 pound ( lb )
1 lb. - 454 gms./g.
2.2 lb - 1 kilo
2 cup - 1 pint
2 pints - 1 quarts
1 quarts - 4 cups
4 quarts - 1 gallon
16 cup - 1 gallon
Approximate Can Sizes
Can Size Weight Content
6 ounces 6 ounces ¾ cup
8 ounces 8 ounces 1 cup
No. 1 11 ounces 1 & 1/3 cups
12 ounces 12 ounces 1 & ½ cups
No. 303 16 ounces 2 cups
No. 2 20 ounces 2 & 1.2 cups
No. 2 ½ 28 ounces 3 ½ cups

Substitution of Ingredients
For Substitute
1 Tablespoon flour (as thickener) - ½ tablespoon cornstarch, potato starch or Arrowroot
starch
1 cup sifted all purpose flour - 1 cup minus 2 tablespoons sifted AP flour
1 cup sifted cake flour - 7/8 cup sifted all purpose flour or 1 cup minus 2
tablespoons sifted AP flour
1 cup corn syrup - 1 cup sugar plus ¼ cup liquid (whatever liquid called
in the recipe)
1 cup honey - 1 ¼ cups sugar plus (whatever liquid called in the
recipe)
1 ounce chocolate - 3 tablespoons cocoa plus 1 tablespoons fat
1 cup butter - 1 cup margarine or 7/8 to 1 cup hydrogenated fat
plus ½ tablespoon salt or 7/8 cup lard plus ½
teaspoon salt
1 cup heavy cream (40 %) - 1/3 cup butter plus about ¾ cups milk
1 cup whole milk - ½ cup evaporated milk plus ½ cup water or ¼ cup
sifted dry whole milk powder plus 7/8 cup water
1 teaspoon baking powder - ¼ teaspoon baking soda plus 5/8 teaspoon cream of
tartar
1 pound dry fruits - 2 cups dry fruits
1 cup whole eggs - 5 medium eggs
1 cup eggwhites - 8 medium eggs
1 cup eggyolks - 12- 14 medium eggs
1 pound cheese - 4 cups grated cheese
1 medium lemon - 3 tablespoon juice
1 medium orange - ¼ cup juice
1 pound butter/shortening - 2 ½ cups butter/shortening
1 pound confectioner sugar - 3 ½ cups confectioner sugar
1 pound brown sugar - 2 ¼ cups brown sugar
1 pound nuts - 4 ½ cups nuts