The 326

THE 326
PRINCIPLES OF FOOD
PREPARATION 2
AUTHOR:
RESYN FAYE C. CORTEZ
2ND SEMESTER- Midterm

SY. 2021-2022
TABLE OF CONTENTS
I. PRINCIPLES OF THE BAKESHOP
• BAKESHOP TOOLS AND EQUIPMENT
• BAKESHOP INGREDIENTS
• MEASURING INGREDIENTS IN THE BAKESHOP
• MIXING METHODS
• THE BAKING PROCESS
II- QUICK BREAD

• MIXING METHODS FOR QUICK BREAD:
-BISCUIT METHOD
-MUFFIN METHOD
-CREAMING METHOD
• QUALITY OF QUICK BREAD
III- YEAST BREAD
• YEAST BREAD
• ARTISAN BREAD
• PRODUCTION STEPS FOR YEAST BREAD
• ROLLED- IN DOUGH
• QUALITIES OF BREAD
Module 1
Principles of the
Bakeshop
Module Learning Outcomes:
identify the specialized tools and equipment used in
bakeshop;
identify and select ingredients including flours, sugars,
fats, and flavorings used in the bakeshop;
control the development of gluten;
cook sugar correctly;
use chemical leavening agents properly; and
describe and explain the baking process.
Time Frame: 6 Hours
Introduction:
This module covers lessons #1-5.
Moreover, there are some tasks that you
need to accomplish so that you will grasp
the gist of these topics.
LESSON IN THIS MODULE:

• Bakeshop tools and equipment
• Bakeshop Ingredients
• Measuring Ingredients in the bakeshop
• Mixing Methods
• The Baking Process
Lesson 1
MODULE LEARNING OUTCOMES:

identify the specialized tools and
equipment used in bakeshop;
appreciate the importance of knowing
the tools and equipment used in baking
through listing its functions; and
create a list of bakeshop ingredients.
Time Frame: 1.5 Hours
INTRODUCTION:
THIS MODULE COVERS THE LESSON #1 BAKESHOP INGREDIENTS.
MOREOVER, THERE ARE SOME TASKS THAT YOU NEED TO ACCOMPLISH
SO THAT YOU WILL GRASP THE GIST OF THIS TOPIC.
ACTIVITY: SHOW ME!
Direction: To know the different tools/equipment used in baking,
each of you should give 1 tool or equipment used in baking and
explain its purpose.
1. Spatula
2. Measuring cup
3. Wire rack
4. Knife
5. Electric mixer/ hand mixer
ANALYSIS:
·Why is it important to know the proper usage of each tools and
equipment used in baking?
·Why are baking tools important?
ABSTRACTION
20 BAKING TOOLS AND EQUIPMENT EVERY BAKER MUST HAVE
MEASURING SPOON
A MEASURING SPOON IS A SPOON USED TO MEASURE AN
AMOUNT OF AN INGREDIENT, EITHER LIQUID OR DRY WHEN
COOKING.
ABSTRACTION
Measuring Cups
A measuring cup is a kitchen utensil used primarily to measure the
volume of liquid or bulk solid cooking ingredients such as flour and
sugar, especially for volumes from about 50 mL (2 fl oz) upwards.
Kitchen Scale
A kitchen device is used to measure the weight of ingredients and
other food. Kitchen scales are available in balance or spring
models.
Mixing Bowls
Mixing bowls are used for storage, working doughs, mixing dry
ingredients, mixing salads, organizing, and more. The kitchen needs
several bowls in different sizes.
Spatula
A spatula is a hand-held tool that is used for lifting, flipping, or
spreading. Spatulas have a handle that is long enough to keep the
holder's hand away from what is being lifted or spread, as well as
away from a hot surface.
ABSTRACTION
Pastry Brush
Generally, a pastry brush is used to brush egg wash on pie dough, puff
pastry, or biscuits. It can also be used to brush a sweet glaze or simple
syrup on a cake.
Wire Rack
A wire rack allows air to circulate completely around whatever is on it.
This means that the pan or baked good will cool faster than if simply left
on a countertop or a trivet.
Whisks
Whisks, or cooking whips, are cooking utensils that feature a narrow handle
on one end and wire loops joined together at the other. The configuration and
thickness of the loops vary depending on the type of whisk you use. Whisks
are used to either add air into a mixture of thoroughly blended ingredients.
Cake Pan
A cake pan is a pan designed to bake a cake in, in an oven. It can be made of
metal, silicone, heat-proof glass, ceramic, or terracotta.
Cupcake Pan
A type of pan used for baking muffins. The pan typically will have 6 or 12
individual round pockets or holders connected to the tin and formed in the
shape of a muffin.
Pie Pan
Pie plates are used to bake the single crust and double-crust pies. They are
also available in a deep-dish variety that has slanted sides that are 2 to 2 1/2
inches deep and range from 9 to 11 inches in diameter. The deep-dish pie
plate is most often used to bake a savory dish. A pie plate is also referred to
as a pie tin.
Loaf Pan
A bread pan also called a loaf pan, is a kitchen utensil in the form of a
container in which bread is baked. Its function is to shape bread while it is
rising during baking. The most common shape of the bread pan is the loaf, or
narrow rectangle, a convenient form that enables uniform slicing.
Cookie Pan
A sheet pan, baking tray, or baking sheet is a flat, rectangular metal pan used
in an oven. It is often used for baking bread rolls, pastries, and flat products
such as cookies, sheet cakes, Swiss rolls, and pizzas.
Knives
A utensil that has a handle and a blade that may or may not be sharp-edged.
Available in a wide variety of different types and sizes, a knife is used for
cutting, chopping, dicing, slicing, mincing, peeling, separating, and other
kitchen tasks where the thin metal shaft of a blade is of value for food
preparation.
Parchment Paper
Parchment paper is grease- and moisture-resistant paper specially treated
for oven use. It is very versatile—use it to line cake molds and baking sheets,
wrap fish and other dishes that are cooked, and cover countertops during
messy tasks to make cleanup easy.
Rolling Pin
An essential tool in many bakeries and kitchens, rolling pins are used to
evenly flatten everything from pie and pastry doughs to cookie and pasta
doughs.
Electric Mixer
Mixers help automate the repetitive tasks of stirring, whisking, or beating.
When the beaters are replaced by a dough hook, a mixer may also be used to
knead.
Food Processor
A food processor allows you to make many store-bought staples or create
new recipes at home using fresh, whole ingredients without additives and
preservatives.
Oven
Ovens are often used for cooking, where they can be used to heat food to the
desired temperature.
Baker’s Peel
A very thin, flat tool – like an oversized spatula – is used to move bread or
pizza in and out of an oven when the baked good needs to be deposited
directly on the oven floor. The baker's peel is made of metal or wood and
offers a sturdy, broad surface for the bread/pizza.
APPLICATION
Direction: Create a list of bakeshop tools and equipment and indicate its
function.
ASSESSMENT
DIRECTION: IDENTIFY THE FOLLOWING TOOLS AND EQUIPMENT

BELOW. WRITE YOUR ANSWER IN THE SPACE PROVIDED.
1.USED TO BAKE SINGLE CRUST AND DOUBLE CRUST PIES

_____________________.
2.DESIGNED TO BAKE A CAKE IN, IN AN OVEN _____________________.
3.ALLOWS AIR TO CIRCULATE COMPLETELY AROUND WHATEVER IS ON

IT _____________________.
4. USED TO EITHER ADD AIR INTO A MIXTURE OR THOROUGHLY

BLEND INGREDIENTS TOGETHER _____________________.
5.USED TO MEASURE THE WEIGHT OF INGREDIENTS AND OTHER

FOOD _____________________
6.HELP AUTOMATE THE REPETITIVE TASKS OF STIRRING, WHISKING

OR BEATING _____________________
7.USED TO HEAT FOOD TO A DESIRED

TEMPERATURE_____________________
8.USED TO MOVE BREADS OR PIZZA IN AND OUT OF AN

OVEN_____________________
9. USED TO MEASURE AN AMOUNT OF AN INGREDIENT, EITHER

LIQUID OR DRY, WHEN COOKING _____________________.
10. USED TO BRUSH EGG WASH ON PIE DOUGH, PUFF PASTRY, OR

BISCUITS _____________________.
CONGRATULATIONS!
YOU HAVE JUST FINISHED LESSON 1. IN THE NEXT LESSON, YOU WILL LEARN ABOUT
BAKESHOP INGREDIENTS. GOOD LUCK!
Lesson 2

identify and select ingredients
including flours, sugars, fats and
flavorings used in the bakeshop.
Introduction:
This module covers the lesson #4
Mixing methods. Moreover, there are
some tasks that you need to
accomplish so that you will grasp the
gist of this topic.
ACTIVITY: SHOW ME THE
INGREDIENT!
Direction: By discovering the actual baking ingredient
available inside your house, I will flash the names of baking
items on my screen, and you are required to show me the
actual baking ingredients.
1. Flour
2. Honey
3. Brown Sugar
4. Egg
5. Butter/ Margarine
6. Milk
7. Water
8. Granulated sugar
9. Chocolate
10. Water
ANALYSIS
·Why is it important to know the basic baking ingredients?
·Why it is necessary to use the right ingredients in a recipe?
ABSTRACTION
BAKESHOP INGREDIENTS
1. WHEAT FLOUR IS A WHEAT-BASED POWDER THAT CAN BE

USED TO MAKE FOOD FOR HUMANS. THE AMOUNT OF GLUTEN IN
WHEAT FLOUR, ITS COLOR, THE SECTIONS OF THE GRAIN USED,
AND THE TYPE OF WHEAT USED ARE ALL FACTORS TO CONSIDER.
BREAD, CAKES, COOKIES, AND OTHER BAKED PRODUCTS ALL
REQUIRE WHEAT FLOUR AS AN INGREDIENT.
2. Gluten is a protein that can be found in wheat,
barley, and rye, among other cereals. You may imagine it
holding food together and giving it a "stretchy" texture as if
you were tossing and stretching out a dough ball. The dough
would simply rip if it didn't include gluten.
3. bread flour purpose- Made from hard spring

wheat, bread flour is a high-protein flour. Because of its
high protein content, which gives yeasted bread structure
and flexibility, the flour is mostly used for bread making. (In
comparison to all-purpose flour, which has 9 to 11 percent
protein, bread flour normally includes 10 to 13 percent
protein.)
4. The protein level of cake flour is smaller than that of
all-purpose flour because it is a light, finely milled flour.
When compared to other flours, cake flour is milled from soft
wheat and has a protein content of roughly 5 to 8%.
5. Water is a dispersion agent and a solvent (for salt, sugar,

and yeast). Because yeast fermentation and reproduction
require water, softer doughs ferment more quickly than dry
doughs. The consistency of bread dough is due to the
presence of water.
6. Milk is a nutrient-dense white fluid produced by female

mammals' mammary glands. It adds protein, color, and
flavor to baked foods by moistening batter or dough. Non-
fat dry milk (NFDM), which is dried skim milk, is the most
popular type of milk used in baking.
7. Butter's role in baking is to give cookies, cakes, pies, and

pastries richness, tenderness, and structure, in addition to
being delicious. By adjusting the temperature of the butter
and when it is mixed with the other ingredients, we can
change the way it works in a recipe.
ABSTRACTION
8. Margarine has long been a favorite
ingredient for bakers because of its soft texture,
which makes it easy to whip up into buttercream
icing or sugar cream for a sponge cake. Unlike
butter, which is made from animal fat, margarine is
made from vegetable oils and may contain milk.
9. Sugar does a lot more than just satisfy our sweet

tooth; it also keeps baked goods smooth and moist.
Sugar's water-sugar connection allows it to retain
moisture in foods like cakes, muffins, brownies,
and frostings, preventing them from drying out too
rapidly. It adds crunch and softness to the dish
while also deepening the color and flavor.
 Molasses- Thick, sweet, dark liquid made from

sugarcane juice
 Premium grades have a golden-brown color and a
mild, sweet flavor
 Lower grades are typically darker in color with a
less sweet flavor.
** The stronger the color and flavor the more
desirable it is in baked products **
ABSTRACTION
 Brown Sugar- Soft textured mixture of white

sugar and molasses
 Can be light or dark in color
 Must be stored in airtight containers to
prevent moisture absorption
 Coarse Sugar- Sanding Sugar
Large, course crystals that don’t dissolve easily
Used in doughnuts and cakes
 Granulated Sugar- Extra fine white sugar or
table sugar
Most used sugar in the bakeshop
Used in cooked icings, candies, and other baked
products
 Confectioners’ sugar- Powdered sugar

Granulated sugar that has been crushed into a fine
powder
Contains about 3% corn syrup
Helps keep the sugar from clumping
Often used in uncooked icings and glazes and as a
decorative “dusting” on baked products
 Superfine Sugar- More finely granulated than

regular white sugar
Dissolved instantly
Prefect for making sweetened cold liquids
Example: meringues
ABSTRACTION
10. Eggs are the main ingredients in cakes,

meringues, cookies, pastry creams, and custards.
They thicken, emulsify, build volume, stabilize, and
bring unique colors and flavors. In cakes, where it
works as a leavening agent, egg whites are
necessary for the typical whipping ability and volume
accumulation.
11. Leavening agent is a material that causes doughs

and batters to expand by releasing gases within
them, resulting in porous baked goods. Air, steam,
yeast, baking powder, and baking soda are examples
of such agents.
12. The aroma and taste of a baked item are

enhanced by flavorings. The three most significant
components used to add interest to a recipe are salt,
sugar, or an acidic element like buttermilk, cocoa
powder, or lemon juice (a wide variety of flavorings
and other ingredients add greatly to a recipe, too).
13. Chocolate adds structure to a recipe while also

absorbing moisture. Chocolate-based cakes, on the
other hand, usually require more water and whole
eggs than non-cocoa-based cakes. Because of its
fat content, it also adds texture.
ABSTRACTION
WAYS TO MIX BATTER AND DOUGH
 Beating – agitating ingredients vigorously to add air
 Blending- mixing of folding together until they are evenly
combined
 Creaming – vigorously combining softened fat and sugar
to add air
 Cut in – mix solid fat with dry ingredients until lumps of
the desired size
remain
 Folding – gently adding light, airy ingredients, such as
eggs to heavier ingredients by using a circular motion
 Kneading – working through dough with hand
 Sifting – passing dry ingredients through wire mesh to
remove lumps
 Stirring- gently blending ingredients until they are
combined
 Whipping- vigorously beating ingredients to add air
APPLICATION
Direction: Create a photo collage of baking
ingredients.
ASSESSMENT
Direction: Indicate the purpose of each baking
ingredient below.
Milk
Butter
Egg
Sugar
Flour
Milk
Leavening agent
Margarine
Baking powder
Baking soda
CONGRATULATIONS!
YOU HAVE JUST FINISHED LESSON 2. IN THE NEXT LESSON, YOU WILL LEARN
ABOUT MEASURING INGREDIENTS IN THE BAKESHOP. GOOD LUCK!
Lesson 3
MODULE LEARNING
OUTCOMES:
Determine how to measure
ingredients correctly; and
Practice measuring ingredients
in baking.
Introduction:
This module covers lesson #3 Measure ingredients.
Moreover, there are some tasks that you need to
accomplish so that you will grasp the gist of this topic.
ACTIVITY: VIDEO VIEWING!
Link: https://www.youtube.com/watch?
v=omG6K9moAVE
ANALYSIS
·Why is it important to measure the ingredients

correctly?
·What will be the output if you have incorrectly
measured the flour?
ABSTRACTION
IF YOU’RE LOOKING AT A RECIPE THAT IS WRITTEN IN CUPS AND

TEASPOONS, THEN YOU NEED TO HAVE 2 KINDS OF MEASURING CUPS:
ONE SET FOR DRY INGREDIENTS AND ONE OR TWO LIQUID MEASURING
CUPS TOO.
DRY MEASURING CUPS COME IN A NESTED SET. THERE IS USUALLY HAVE

A 1 CUP, 1/2 CUP, 1/3 CUP, AND 1/4 CUP MEASURE IN EACH SET.
Liquid measuring cups look like a pitcher, with a handle
on one side, a spot on the other, and lots of little lines
printed on the side.
You should also have a set of measuring spoons. Most

sets have 1 tablespoon, 1 teaspoon, 1/2 teaspoon, and
1/4 teaspoon. These can be used for smaller quantities
of both dry and liquid ingredients.
How to measure dry ingredients?

When measuring dry powders like flour, granulated
sugar, baking powder, baking soda, or salt, you want to
place your measuring cup or spoon over a canister, sink,
or sheet of parchment paper. Then, lightly spoon in the
ingredient, until it is overflowing the cup. Next, slide the
back of a knife or the side of a spatula over the top rim
of the cup, to level it.
It’s very important that you spoon in lightly and don’t

pack it down. I also like to “fluff up” my flour before I
measure it out from the canister, because it tends to
settle over time and become densely packed. Solid
ingredients like peanut butter, Greek yogurt, or coconut
oil are measured similarly, but you do kind of want to
pack them in a little, just to make sure there aren’t any
air pockets hiding inside the cup.
And because of the unique texture of brown sugar, you

want to always check the recipe to see if it says “loosely
packed,” “lightly packed,” or “firmly packed.” You can
stuff a lot of brown sugar in a measuring cup if you
want to! So there is a big difference between “loosely
packed,” and “firmly packed,” in terms of weight.
ABSTRACTION
How to measure liquid ingredients?

When measuring liquids like water, milk, or oil, start by placing
your liquid measuring cup on a level surface, like your kitchen
counter. Crouch down a little bit so you are at eye level with the
markings on the side of the cup, then pour in the liquid until it
reaches the right level.
Always make sure you’re at eye level with the markings,
because if you’re viewing it from above or below it can look
different. And don’t hold the cup up in the air, because then it’s
not really level and you won’t get an accurate read.
These instructions apply for any liquid that you need 1/4 cup or
more of. If your recipe calls for, say, 1 teaspoon of vanilla
extract, then you can use measuring spoons for that. Just hold
your measuring spoon over the sink and pour in the liquid until it
reaches the brim. If you hold it over the bowl you are mixing in,
you could accidentally pour too fast and overflow the ingredient
into the bowl. And it’s pretty much impossible to get it back out
when that happens!
How to measure butter

If you look at the paper the butter is wrapped in, you’ll notice
there are measurements printed on it. Every tablespoon of
butter is marked off. (There are 8 tablespoons in a stick of
butter.)
Just use a sharp knife to cut through the butter and the paper it
is wrapped in. Unwrap what you need and add it in. What’s left
can be popped back into the fridge.
Side note: This also goes for cream cheese. Cream cheese is sold in 8-
ounce bricks (don’t ever use the kind in a tub for baking!), so on this site, all
cream cheese measurements are listed in ounces. There are also
measurements printed on the side of the foil wrapper, so you can cut off
what you need in just the same way.
APPLICATION
Direction: Create a
video tutorial on how
to measure dry and
wet ingredients.
ASSESSMENT
1.What kind of ingredient do you measure in a measuring spoon?

A.Wet or dry ingredients
B.wet ingredients
C.dry ingredients
2.What ingredients is packed when measuring and follows the shape of the cup
when inverted?
A.flour
B.brown sugar
C.granulated sugar
3.What tool is used to measure large amount of ingredients?
A. measuring spoons
B. measuring glass
C. measuring cups
4.What needs to be remove in brown sugar before measuring?
A. Air
B. lumps
C. moist
5.What is applied to measuring cups before measuring honey?
A. Sugar
B. oil
C. water
CONGRATULATIONS!
You have just finished Lesson 3. In the next lesson, you will learn
about Mixing Methods. Good luck!
Lesson 4

identify mixing methods used in
baking; and
create a video tutorial of mixing
method used in baking.
Introduction:
This module covers the lesson #4 Mixing methods. Moreover, there are
some tasks that you need to accomplish so that you will grasp the gist of
this topic.
ACTIVITY
VIDEO VIEWING!
https://www.youtube.com/watch?v=omG6K9moAVE
ANALYSIS
·Why is it important to follow the correct mixing

method?
·Why is little or less mixing important in batter and
dough mixture?
ABSTRACTION
Mixing is a general term that includes stirring, beating, blending,

binding, creaming, whipping and folding. In mixing, two or more
ingredients are evenly dispersed in one another until they
become one product. Each mixing method gives a different
texture and character to the baked good. The implements used,
such as blades, whisks, spoons, etc., themselves make a
difference. They have a great impact on what happens during
mixing.
ABSTRACTION
• STIR: This method is the simplest, as it involves mixing all the ingredients
together with a utensil, usually a spoon, using a circular motion.
• BEAT: The ingredients are moved vigorously in a back and forth, up and
down, and around and around motion until they are smooth. An electric mixer
is often used to beat the ingredients together.
• BLEND: Ingredients are mixed so thoroughly they become one.
• BIND: Ingredients adhere to each other, as when breading is bound to
fish.
• CREAM: Fat and sugar are beaten together until they take on a light, airy
texture.
• CUT IN OR CUTTING IN: To distribute solid fat in dry ingredients by
Bench Scraper, two knives (in a scissor motion), a pastry blender, your
fingertips, or with a food processor fitted with a steel blade, until finely
divided.
• WHIP OR WHISK: Air is incorporated into such foods as whipping cream
and egg whites through very vigorous mixing, usually with an electric mixer or
whisk.
• FOLD: One ingredient is gently incorporated into another by hand with a
large spoon or spatula. It creates little aeration.
APPLICATION
Direction: Create a
video tutorial of (2)
mixing method used
in baking.
ASSESSMENT
APPLICATION
True or False
Direction: Put T if the statement is true and indicate the correct mixing
method if the statement is false.
1. Stirring method is used to bind eggs and other ingredients together

naturally, aiding with product structure, texture, form and appearance
_____________.
2. Blending method is a term used to describe the process of combining
ingredients together gently without stirring, beating or otherwise agitating
the mixture _________________________.
3. Binding method is the simplest, as it involves mixing all the ingredients
together with a utensil ________________________.
4. Creaming method is incorporating the butter into the flour in such a way
that little lumps of the raw butter remain whole within the flour mixture
_________________.
5.Folding method is culinary technique used for mixing cakes when the
weight of the sugar is equal to or greater than the weight of the flour
____________.
6.Cut in or cutting in method is simply a name given to a technique for mixing
some batters and doughs ___________________.
7. Whip or whisk method is
8. Beating method requires the wet mixture to be whisked in order to
incorporate air and body ___________________________.
9. Mixing method is the rigorous mixing of ingredients using a wooden
spoon, electric whisk, food mixer or food processor _________________.
10. Electric mixer is used in binding method ____________________.
CONGRATULATIONS!
ABOUT THE BAKING PROCESS. GOOD LUCK!
Lesson 5

describe and explain the baking
process
control the development of gluten;
cook sugar correctly; and
use chemical leavening agents
properly.
TIME FRAME: 1.5 HOURS
INTRODUCTION:
THIS MODULE COVERS THE LESSON #5 BAKING PROCESS. MOREOVER,
THERE ARE SOME TASKS THAT YOU NEED TO ACCOMPLISH SO THAT YOU
WILL GRASP THE GIST OF THIS TOPIC.
ACTIVITY
Direction: Arrange the scrambled words to know the seven
processes in baking.
1.Fotoraimn _________________________
2.Tprgapin __________________________
3.Gneilatiztonai ______________________
4.Cogilatuona _______________________
5.Eopaivraton _______________________
6.Miltneg ___________________________
7.Biognrnw _________________________
ANALYSIS
Why do starches gelatinize after absorbing the moisture in batter
and dough mixture?
What will happen to the baked bread if the protein does not
coagulate?
What will happen to the baked bread if the water does not
evaporate?
ABSTRACTION
CAKE BAKING BASICS:
Cake baking is based on scientific principles and requires the
interaction of very specific ingredients in exact proportions.
Before you begin, make sure you have the ingredients called for
in the cake recipe.
ABSTRACTION
Baking a cake gives the same results when the same ingredients and amounts are
used, under the same conditions, following the same steps.
THE BAKING PROCESS:

The changes to a dough or batter as its bakes are basically the same in all baked
products, from bread to cookies and cakes. You should know what these changes
are so you can learn how to control them.
The stages in the baking process are as follows:
1. Formation and expansion of gases – the gases primarily responsible for

leavening baked goods are carbon dioxide, which is released by the action of yeast
and by baking powder and baking soda; air, which is incorporated into doughs and
batters during mixing; and steam, which is formed during baking.
Some gases — such as carbon dioxide in proofed bread dough and air in sponge
cake batters — are already present in the dough. As they are heated, the gases
expand and leaven the product. Some gases are not formed until heat is applied.
Yeast and baking powder form gases rapidly when first placed in the oven. Steam is
also formed as the moisture of the dough is heated.
2. Trapping of the gases in air cells – as the gases are formed and expand, they
are trapped in a stretchable network formed by the proteins in the dough.
These proteins are primarily gluten and sometimes egg protein. Without gluten or
egg protein, most of the gases would escape, and the product would be poorly
leavened. Breads without enough gluten are heavy.
3. Gelatinization of starches. The starches absorb moisture, expand, and become

firmer. This contributes to structure. Gelatinization of starches begins at about
140°F (60°C).
4. Coagulation of proteins. Like all proteins, gluten and egg proteins coagulate or
solidify when they reach high enough temperatures. This process gives most of the
structure to baked goods. Coagulation begins when the temperature of the dough
reaches about 165°F (74°C). Correct baking temperature is important.
ABSTRACTION
If the temperature is too high, coagulation starts too soon, before the expansion of
gases reaches its peak. The resulting product has poor volume or a split crust. If the
temperature is too low, the proteins do not coagulate soon enough, and the product
may collapse.
5. Evaporation of some of the water – this takes place throughout the baking
process. If a baked product of a specific weight is required, allowance must be made
for moisture loss when scaling the dough. For example, to get a 1-lb loaf of baked
bread, it is necessary to scale about 18 oz dough.
The percentage of weight loss varies greatly, depending on such factors as the
proportion of surface area to volume, baking time, and whether the item is baked in
a pan or directly on the oven hearth.
6. Melting of shortenings. Different shortenings melt and release trapped gases at

different temperatures, so the proper shortening should be selected for each
product.
7. Crust formation and browning. A crust is formed as water evaporates from the
surface and leaves it dry. Browning occurs when sugars caramelize, and starches
and sugars undergo certain chemical changes caused by heat. This contributes to
flavor. Milk, sugar, and egg increase browning.
APPLICATION
Direction: Create a reflection regarding the seven processes in
baking.
____________________________________________
____________________________________________
____________________________________________
ASSESSMENT
Direction: Explain each baking processes.

·Formation and expansion of gases
·Trapping of the gases in air cells
·Gelatinization of starches
·Coagulation of proteins
·Evaporation of some of the water
·Melting of shortenings
·Crust formation and browning
CONGRATULATIONS!
ABOUT THE BAKING PROCESS. GOOD LUCK!
MODULE 2

UNDERSTAND HOW DIFFERENT FORMS OF FAT ARE INCORPORATED INTO
BATTERS AND DOUGHS THROUGH VISUAL PRESENTATION; AND
PREPARE A VARIETY OF QUICK BREADS USING THE BISCUIT METHOD, MUFFIN
METHOD AND CREAMING METHOD.
TIME FRAME: 9 HOURS
INTRODUCTION:
THIS MODULE COVERS THE LESSON #1 & 2. MOREOVER, THERE ARE SOME TASKS THAT
YOU NEED TO ACCOMPLISH SO THAT YOU WILL GRASP THE GIST OF THIS TOPICS.

MIXING METHODS
QUALITY OF QUICK BREADS
Lesson 1
MODULE LEARNING
OUTCOMES:
understand how different forms of fat
are incorporated into batters and
doughs through visual presentation.
perform the three mixing methods in
quick bread.
INTRODUCTION:
THIS MODULE COVERS THE LESSON #1 MIXING METHODS. MOREOVER, THERE
ARE SOME TASKS THAT YOU NEED TO ACCOMPLISH SO THAT YOU WILL GRASP
THE GIST OF THIS TOPIC.
ACTIVITY
Direction: Arrange and define the scrambled words below.

1. KUCIQ DERAB ____________________________
2. GRIMACEN HOTEMD ______________________
3. UNFMIF THODEM ____________________________
4. USCBITI OHTDEM ____________________________
ANALYSIS
1.Why do little mixing is necessary in batter or dough mixture?
2.Why does quick bread does not need gluten?
3.What will you do if there are lumps in the mixture?
4.What will happen to the quick bread if there is an over develop
gluten?
ABSTRACTION
QUICK BREAD
Quick bread is the bread that is quick to make. They are easy to make
because it uses chemical leavening agents that require no
fermentation. Thus, once it is mixed, it can be baked in the oven
immediately (Wheat Foods Council).
ABSTRACTION
Types of quick bread:

·Muffins
·Cakes
·Brownies
·Cookies
·Pancakes
·Waffles
·Biscuits
·Scones
·Donuts
·Cornbread
·Loaves
Why quick breads are called quick bread?

They are called “quick” because they are “quick” to prepare and can be baked
immediately after mixing rather than waiting hours for the yeast to help them to
rise.
What makes quick bread rise?

Unlike yeast bread, quick bread doesn’t use yeast. Instead, they use agents that
allow quick bread to leaven more rapidly than east bread. Quick bread does not
require kneading or rising but instead rises when baked.
Baking Soda: Baking soda is a base ingredient that can be used as a leavening
agent in recipes that contain an acidic ingredient.
Baking Powder: Baking powder is a combination of base and acidic ingredients. It

contains baking soda (base), cream of tartar (acid), and cornstarch to prevent
clumping.
ABSTRACTION
Why do some recipes use both baking soda and baking powder?
Thicker batters often require additional leavening. They may already
contain an acidic ingredient but need the extra boost from baking
powder to rise properly.
Another reason both baking soda and baking powder may be used in a
recipe is to maintain an acidic twang in the final product.
For example, if all of the acid in buttermilk pancakes or a loaf of lemon

bread is neutralized while reacting with baking soda you will lose their
natural tanginess. By adding baking powder, you can use less baking
soda and achieve the same rise while preserving some of the acidic
ingredients.
Dough Mixture for Quick Bread

There are two dough mixtures for quick bread:
Batter - A batter is a thin blend of flour, egg, and liquid that you cannot
knead. Derived from the French word battle, meaning ‘to beat’, you
make batters by beating/whisking their ingredients together. Culinary
professionals break batters into three categories: drop batter, pour
batter, and coat batter based on how they use them.
Dough – Dough is a mixture of flour/meal and a liquid. You can use any
type of flour or meal to make dough. The most common liquids for
dough making are milk and water. Doughs have pliable consistencies,
perfect for rolling and kneading. While dough should always hold a
form, you can make the soft or stiff dough by adjusting your fluid to
flour/meal ratio.
ABSTRACTION
Difference of Batter and Dough

BATTER
Batters must have eggs.
You combine batter ingredients by whisking
You pour or use a spoon to drop batters onto griddles and baking dishes. You
can also use batters as a pre-fry coating.
DOUGH
Doughs don’t have to contain eggs.
Doughs are dense enough for working (kneading/rolling).
You can shape doughs into pastries, pasta, and pie crust.
Mixing methods for quick bread:

There are three basic mixing methods for quick bread, the muffin method, the
creaming method, and the biscuit method.
Muffin method
This is used for muffins, pancakes, waffles, and many loaf-types quick bread. It is
fast and easy and over mixing must be avoided. Muffin batter should be mixed
only until the dry ingredients are just moistened. Do not worry if there are a few
lumps in the batter; a smooth batter is not the goal.
1. Sift together the dry ingredients. Set aside.

2. Combine all liquid ingredients, including melted fat or oil. The liquid fat is used
in this mixing method.
3. Add the liquids to the dry ingredients and mix just until all the flour is
moistened. The batter will look lumpy. Be careful not to over mix.
4. Pour the batter into the pan and bake immediately. The dry and liquid mixtures
may be prepared in advance, but once the mixtures are combined, the batter
should be baked without delay, or loss of volume may result.
ABSTRACTION
Creaming method
The cake mixing method is applied to muffins and loaf bread. This method is
more time-consuming than the muffin method but produces fine-textured
goods. It is useful for quick bread with higher fat and sugar content.
1. Sift together the flour and baking powder and other dry flavoring ingredients.
Set this aside.
2. Combine the solid fat and the sugar and mix or blend thoroughly until the
mixture becomes light and creamy. If butter or bar margarine is being used,
soften it first before blending in the sugar.
3. Add the eggs one at a time. Cream well after each addition before adding more
eggs.
4. Add the liquid ingredients and stir lightly.
5. Sift the flour and baking powder. Add and mix just until smooth.
Biscuit method
This method is used for biscuits, scones, and similar products. It is sometimes
called the pastry method because it is similar to the procedure in making the
crust.
1. Measure ingredients accurately.
2. Sift the dry ingredients together into a mixing bowl.
3. Cut in the shortening by hand or pastry blender. Combine until the mixture
resembles coarse cornmeal.
4. Combine the liquid ingredients.
5. Add the liquid to the dry ingredients. Mix just until the ingredients are
combined, and soft dough is formed. Do not over mix.
6. Bring the dough to a floured surface and knead lightly by pressing it out and
folding it in half. Rotate the dough 90 degrees between folds.
7. Repeat this procedure about 10 to 20 times, or for 30 seconds. The dough
should be soft and slightly elastic, but not sticky. Over kneading toughens the
biscuits.
ABSTRACTION
Characteristics of Good Baking Powder Biscuit.
1. Good volume.
2. Golden yellow crust which is fine and smooth.
3. A sheeted crumb of fine grain and even color with no yellowish spots
of poorly blended baking powder.
4. Delicate flavor, not alkaline or bitter due to excess baking powder.
APPLICATION
Direction: Create a recipe of banana bread by observing the

video tutorial below.
https://www.youtube.com/watch?v=5mB8LoJUa5Q 1st
video
https://www.youtube.com/watch?v=or1fA3ZSWSc 2nd
video
ASSESSMENT
Assessment:
Direction: Explain the following procedures for each
method used in quick bread.
1.Muffin method
2.Creaming method
3.Biscuit method
CONGRATULATIONS!
QUALITY OF QUICK BREADS. GOOD LUCK!
Lesson 2
MODULE LEARNING
OUTCOMES:
• prepare a variety of quick breads
using the biscuit method, muffin
method and creaming method.
INTRODUCTION:
THIS MODULE COVERS THE LESSON #2
QUALITY OF QUICK BREADS. MOREOVER,
THERE ARE SOME TASKS THAT YOU NEED TO
ACCOMPLISH SO THAT YOU WILL GRASP THE
GIST OF THIS TOPIC.
ACTIVITY
Direction: Complete the

typical ingredients in a
quick bread.
ANALYSIS
1. Differentiate Unleavened vs Leavened dough.
2. Why does quick bread don’t require time for fermentation?
3. How does lumps and air inside the dough mixture affect the overall
outcome of bread?
ABSTRACTION
BEST TIME OF JUDGING QUICK BREAD: WHEN THE PRODUCT IS COMPLETELY
COOLED.
OUTSIDE APPEARANCE AND CHARACTERISTICS
1. CRUST
-MEDIUM TO DEEP BROWN, DEPENDING ON THE TYPE OF BREAD.
-SHINY ARK SLIGHTLY THICKER THAN A CAKE CRUST.
2. Contour or shape
-Slightly rounded with a cracked center.
3. Volume of bread as related to pans

-Generally, fills an 8½" X 4½" loaf pan to within ½ to ¾ inch of top.
-slightly lower in a 9 X 5-inch pan.
Inside appearance and characteristics

1. Texture
-Grain (appearance of cell structure).
-Close texture-small air cells and medium-thick cell walls.
-"Feel" to touch and to mouth. Firm body.
2. Tenderness
-Tender to eat but has more body than a cake.
3. Moistness
-Moist but not gummy. Moistness varies with the type of quick bread.
-Fruit-flavored bread are generally moister than nut bread.
4. Flavor
-Generally bland and pleasantly sweet, complemented by the flavor of
mix, such as banana, date, or nut.
FACTORS THAT PRODUCE BEST RESULTS
A. Following directions
-Do not vary methods or ingredients from those given.
B. Accurate measurements
-Use standard household measuring cups and spoons and level
measurements.
C. Correct mixing
-Stir with a spoon 50 to 75 strokes or as directed until dry particles
are moistened.
ABSTRACTION
D. Correct pans
Pans affect bread quality.
1. Size
Use size recommended
2. Material
Preferable to use medium-weight aluminum with shiny sides.
3. Preparation of pans
Always follow directions
E. Correct baking
Oven temperature
1. Always preheat oven to the temperature specified
2. If enameled, anodized aluminum, glass, or dark or dull finished
pans are used, decrease the heat to 25 F because these pans absorb
heat
readily.
Pan placement
Unless otherwise directed by oven manufacturer, place oven shelf so
that pan is near the center of the oven.
Baking time
a. Test bread for doneness after the minimum baking time specified
bake longer if necessary.
b. Bread is done when:
(1) Crust is a medium to deep broom.
(2) Wooden pick or wire cake tester inserted in center
comes out clean.
(3) Center of the crack is dry and springs back when
lightly touched with fingers.
ABSTRACTION
F. removing from pan
Cool, right side up, in pans on cooling rack 10 to 15 minutes
Loosen sides from pan with metal spatula or knife. Invert to remove
from pan. Cool completely, right-side up, on a cooling rack before
wrapping and storing.
POOR RESULTS WITH REASONS

May be due to one specific factor or a combination of factors.
Low volume
1. Too large pan
2. Too high oven temperature
3. Improper placement of oven shelf or pan
4. Mix stored under poor conditions, such as excessive heat or
high humidity
Fallen or dipped in the center
1. Underbaking: too low oven temperature and/or too short baking
time
2. Too small pan; batter too deep
3. Testing too soon for doneness
Sticky top crust

1. Underbaked: too low oven temperature and/or too short
baking
time
2. Covering bread while still warm
3 High humidity in the air after baking
4. Overmeasurement of liquid
ABSTRACTION
Holes and tunnels in bread

2. Improper placement of oven shelf or pan
3. Extreme overheating
4. Not lowering oven temperature when using enameled,
anodized
aluminum, glass, or dark pans
5. Undermeasurement or over the measurement of liquid
Excessive humping or peaking in the center

2. Too small pan; batter too deep
3. Not lowering oven temperature when using enameled,
anodized
aluminum glass, or dark pans
4. Pans too close together or too close to the oven wall
5. Overmeasurement of liquid
6. Extreme overheating
ABSTRACTION
2 TYPES OF BATTERS
1. BATTER
What Is Batter?
A batter is a flour mixture with liquid and other ingredients like
sugar, salt, and leavening.
Pour batters are usually those with a thick liquid consistency. Pour
batters have a fluid consistency and are pourable. Unlike a drop batter,
pour batters run when dropped from a spoon. Typically, pour batters
have a one-to-one liquid-to-flour ratio.
Examples: Pancakes, waffles, and funnel cakes
Drop batters- are much thicker and need to be pushed out of the bowl
with a spatula. Drop batters can be dropped from a spoon without
running. A drop batter is normally made from a two-part flour to a one-
part liquid ratio.
Examples: Drop biscuits, banana bread, muffins
2. DOUGH- TYPE QUICK BREAD

Have a higher proportion of flour than stiff batters.
What Is Dough?
At its most basic, the dough is a mixture of flour/meal and a liquid. You
can use any type of flour or meal to make dough. The most common
liquids for dough making are milk and water. Doughs have pliable
consistencies, perfect for rolling and kneading. While dough should
always hold a form, you can make a soft or stiff dough by adjusting your
fluid to flour/meal ratio.
ABSTRACTION
2 TYPES OF DOUGH
Soft dough- thicker in consistency than batters. While they still hold
forms, soft doughs are pliable and easy to handle.
Examples: Shortcakes, rolled biscuit
Stiff dough- Stiff dough should feel compact but remain easy to knead
and roll on a lightly floured surface.
Examples: Rolled cookies, pastry/pie crust
Unleavened vs Leavened
There are many types of dough, but we can broadly categorize them as
either leavened or unleavened dough.
Leavened Definition
Fresh pizza doughs ready for use
The term leavened describes baked goods made with a leavening
(raising) agent. There are both natural and chemical leavening agents.
Fermented yeasts and sourdough starters are natural leavening agents
that provide rich flavors but are time- and labor-intensive.
Baking soda and baking powder are common chemical leavening agents.
We call bread leavened with chemical leavening agents “quick bread”
because they require less time and labor than raising dough with a
natural leavening agent.
ABSTRACTION
Unleavened Definition
Freshly made pasta coated in flour
Unleavened describes baked goods that don’t use a leavening (raising)
agent. Subsequently, unleavened doughs will not rise when baked.
Doughs that don’t require a leavening agent include tortillas, pasta,
crackers, and flatbreads.
Perhaps the broadest category of unleavened sweet dough is short

dough. In baking, the word “short” or “shortening” is used to describe
fat content, so short doughs are doughs that have more fat than flour.
The desired short dough consistency is dense and soft, so they’re
usually unleavened (unraised).
However, not all high-fat doughs are short doughs. Buttery but yeasted
brioche doughs are not considered short doughs, and high-fat
laminated doughs aren't classified as short dough either.
Characteristics
·Quick bread all have one thing in common: the use of chemical
leavening agents (baking powder, baking soda) in their recipes.
·Chemical leavening agents don’t require time for fermentation like

yeast-based products. The gas released by these agents expands with
the heat of an oven and causes the product to rise.
·Another characteristic is that quick bread is also shaped in a way that it

can be consumed in a few bites by one person.
ABSTRACTION
Troubleshooting
Quick breads are relatively easy to make, but as for everything in pastry,
you need to know what you’re doing. The most common errors for
these products are:
– Holes inside the baked products: the batter was overmixed; mix only
until moistened
– Flat top or cracked, uneven top: wrong oven temperature (too low or
too high)
– No rise: overmixing or problems with leavening agents
APPLICATION
Direction: Prepare a variety of quick breads using the biscuit method,

muffin method and creaming method.
ASSESSMENT
Direction: Discuss each type of batter and

dough
CONGRATULATIONS!
YOU HAVE JUST FINISHED LESSON 2. IN THE NEXT LESSON, YOU WILL LEARN ABOUT YEAST
BREADS. GOOD LUCK!
Module 3,
yeast bread
Module Learning Outcomes:

select appropriate types of yeast and use yeast properly;
perform the 10 steps involved in yeast production;
mix yeast doughs using the straight dough method and the
sponge method;
describe use basic shaping techniques;
prepare rolled-in yeast doughs for making sweet or savory
products; and
bake a variety of breads from lean, rich and rolled-in yeast
doughs.
TIME FRAME: 12 HOURS
INTRODUCTION:
THIS MODULE COVERS THE LESSON #1,2 AND 3. MOREOVER, THERE ARE SOME
TASKS THAT YOU NEED TO ACCOMPLISH SO THAT YOU WILL GRASP THE GIST OF
THIS TOPICS.

• YEAST
• ARTISAN BREAD
• PRODUCTION STEPS FOR YEAST BREADS
• ROLLED- IN DOUGH
• QUALITIES OF BREAD
Lesson 1
MODULE LEARNING
OUTCOMES:
identify different types of yeast
select appropriate types of yeast;
and
use yeast properly
INTRODUCTION:
THIS MODULE COVERS THE LESSON #1 YEAST. MOREOVER, THERE ARE
SOME TASKS THAT YOU NEED TO ACCOMPLISH SO THAT YOU WILL GRASP
THE GIST OF THIS TOPIC.
ACTIVITY
Direction: Watch the video

Link: https://www.youtube.com/watch?v=F9pO0tq7ZoE
ANALYSIS
1.What are the different types of baker's yeast?

2.How will you activate yeast?
3. Why do we use bread?
ABSTRACTION
What is yeast?
Yeasts are single-celled microorganisms that predate humans
by...hundreds of millions of years. There are more than 1,500 species
of yeast, but the species we're concerned with today is
saccharomyces cerevisiae, derived from Latinized Greek meaning
"sugar-fungus." This group of yeasts includes strains of baker's yeast
and brewer's yeast, responsible for producing our favorite carb-
heavy treats: bread and alcohol. They work by feeding on sugars and
converting that food into carbon dioxide (and alcohol, given enough
time), giving your baked goods that soft, airy structure, you love and
your beer that bubbly nature.
ABSTRACTION
What is yeast?
Yeasts are single-celled microorganisms that predate humans
by...hundreds of millions of years. There are more than 1,500 species
of yeast, but the species we're concerned with today is
saccharomyces cerevisiae, derived from Latinized Greek meaning
"sugar-fungus." This group of yeasts includes strains of baker's yeast
and brewer's yeast, responsible for producing our favorite carb-
heavy treats: bread and alcohol. They work by feeding on sugars and
converting that food into carbon dioxide (and alcohol, given enough
time), giving your baked goods that soft, airy structure, you love and
your beer that bubbly nature.
What are the different types of baker's yeast?

There are three main types of commercially produced baker's yeast:
active dry, instant, and fresh. All of them will work to leaven doughs
in any given yeasted baking recipe, but each has slightly different
properties, and, for the more discerning palate, varying flavors.
Ø Active dry yeast
Live yeast is partially dehydrated, rendered inert, and ground into
granules. You'll often find this sold in ¼-oz. packets or a 4-oz. tinted
glass jar in the baking aisle. These dormant yeast cells can be stored
at room temperature for several months until their expiration date
but are heat-sensitive and potency can vary. Be sure to store it away
from super warm areas up until the moment you're ready to bake—
active dry yeast will begin to die once exposed to temperatures
higher than 120°F. To extend shelf life, store sealed packets in an
airtight bag in the freezer to keep the yeast in a more secure state of
suspension.
ABSTRACTION
Before being added to your recipe, active dry yeast should be

dissolved in lukewarm (between 100°F and 110°F) water or milk, to
ensure its activity level. If your yeast mixture does not increase in
size and becomes foamy in 10 to 20 minutes, your packet was likely
DOA and no longer viable. This likelihood is not unthinkable: The
manufacturing process for active dry yeast can kill up to 25% of yeast
cells.
Active dry yeast has a longer fermentation process when compared
to other yeasts, meaning it is best suited for dough recipes that call
for a double rise and a longer proofing time.
Ø Instant yeast
Also known as "bread machine yeast" and "RapidRise," instant yeast is
more shelf-stable and tends to be more reliably and consistently
active than active dry yeast (talk about misleading names!). The most
popular brand of instant yeast among pro-bakers is SAF-Instant,
which is sold in a 16-oz. package. Instant yeast has finer, smaller
grains than active dry yeast. This increased surface area allows for a
faster rehydration process, and it can be used in recipes without
blooming the yeast in a liquid beforehand. (Nonetheless, I still prefer
to bloom instant yeast to ensure even distribution in the dough.)
When used in the substitution, ¾ teaspoon of instant yeast is
equivalent to 1 teaspoon of active dry due to its increased potency
and shorter fermentation time. Instant yeast can be stored in the
freezer in an airtight container for up to 2 years.
ABSTRACTION
Ø Fresh yeast
Also known as "cake yeast" and "compressed yeast," fresh yeast
comes in big blocks or smaller, individually packaged cubes and can
be found in the refrigerated aisle near dairy and eggs. It is the only
form of commercial yeast that isn't dehydrated: a solid but crumbly
concoction of water and yeast, its rubbery texture is halfway between
paste and modeling clay. Due to its high moisture content, this form
of yeast is the least shelf-stable, requiring refrigeration and lasting
only about two weeks under ideal conditions. If kept in too humid or
unclean a container, white tufts of mold can develop within a week
and the yeast is no longer safe to use. For longer storage, divide your
fresh yeast into individual portions and wrap each piece tightly with
plastic wrap before placing it in your freezer for up to a year.
Some bakers prefer to use fresh yeast in sweeter recipes, such as

donuts, for its more vibrantly yeasty perfume. When used in the
substitution, 1 oz. of fresh yeast is equivalent to 0.4 oz. of active dry
yeast or 0.33 oz. of instant yeast. To substitute for a ¼-oz. packet of
active dry yeast, use about ⅔ oz. of cake yeast. To substitute for a ¼-
oz. packet of instant yeast, use about ¾ oz. of cake yeast.
ABSTRACTION
Are there any yeast substitutions?

Baking soda, when used alongside an acidic ingredient—such as
lemon juice, vinegar, buttermilk, or brown sugar will also produce
carbon dioxide and can be an effective learner in baked goods like
cakes and cookies. Baking powder, being part baking soda (an alkaline
substance) and part cream of tartar (an acidic substance), will
undergo similar chemical reactions that produce carbon dioxide:
once when it comes into contact with a liquid, and, if it's a double-
acting baking powder, a second time when it is heated during the
baking process.
While both baking soda and baking powder can help to leaven certain
baked goods, neither has the strong lifting power of baker's yeast and
both can leave a bitter, soapy aftertaste when used in large amounts.
To avoid that unpleasant taste, keep to a maximum of ½ teaspoon of
baking soda or 1 ¼ teaspoon of baking powder per cup of flour in any
given recipe. If you're inkling to bake something and only have baking
soda or baking powder on hand, quick bread and soda bread are great
alternatives.
ABSTRACTION
How to activate the yeast
step 1: Warm water

Yeast needs warm water to activate. How warm? Experts say about
110 degrees but who’s checking that? Here’s how I do it: run some tap
water until it’s warm. Not hot. Just warm. Now bump the faucet till
you can say “Well, that’s hotter than warm. Not so hot I want to wash
dishes in it or anything, but hot enough.”
That’s the temperature you want. Fill your cup with the amount of
water called for in the recipe (usually a cup) and sprinkle your packet
of yeast over the top of the water. You don’t even need to stir it in.
step 2: Add a little sugar

Once you get the yeast on the water, add about a teaspoon of
granulated sugar. Yeast is fed by sugar and this will help it multiply
and activate with a little snack in its belly. It speeds up the process.
Drop in the sugar and stir it with a spoon. After a couple of minutes,
it will start to look cloudy and have a little bit of foam on top. Be
patient.
step 3: Give it time

Depending on how warm your house is and how warm your water is,
this step may take longer for some people. TV people say “five
minutes” until your yeast starts to foam, but in my house where it’s
cool right now, this step can take up to 15 minutes. Sometimes I just
stand there and watch my yeast like a nut case waiting to see
something bubble to the top (and it will). When I see that, I just go
ahead and throw it in my dough. But if you want to be sure, wait for
this kind of foam or activity in the cup:
ABSTRACTION
Once you see the foam, you’re ready to use your yeast in any recipe it
calls for. If you DON’T see foam and you’ve been patient (given it 15
minutes or so), try again with another packet. If you made your water
hot, try reducing that heat a bit and give it another try.
APPLICATION
Direction: Create a tutorial on how to activate the yeast.

ASSESSMENT
Direction: Read and select the correct answer for each question.
1. It is derived from Latinized Greek meaning "sugar-fungus."

a. Yeasts
b. Active dry yeast
c. Instant yeast
d. Fresh yeast
2. It is also known as "cake yeast" and "compressed yeast.

a. Yeasts
b. Active dry yeast
c. Instant yeast
d. Fresh yeast
3 . It is also known as "bread machine yeast" and "RapidRise.

a. Yeasts
b. Active dry yeast
c. Instant yeast
d. Fresh yeast
4 . It is partially dehydrated, rendered inert, and ground into granules.

a. Yeasts
b. Active dry yeast
c. Instant yeast
d. Fresh yeast
5. How to activate yeast?

a.step 1: Warm water, step 2: Add a little sugar, step 3: Give it time
b.step 1: Add a little sugar, step 2: Add a little sugar, step 3: Give it time
c.step 1: Give it time, step 2: Add a little sugar, step 3: Give it time
CONGRATULATIONS!
ARTISAN BREAD. GOOD LUCK!
ASSESSMENT
Direction: Read and select the correct answer for each question.
1. It is derived from Latinized Greek meaning "sugar-fungus."

a. Yeasts
b. Active dry yeast
c. Instant yeast
d. Fresh yeast
2. It is also known as "cake yeast" and "compressed yeast.

a. Yeasts
b. Active dry yeast
c. Instant yeast
d. Fresh yeast
3 . It is also known as "bread machine yeast" and "RapidRise.

a. Yeasts
b. Active dry yeast
c. Instant yeast
d. Fresh yeast
4 . It is partially dehydrated, rendered inert, and ground into granules.

a. Yeasts
b. Active dry yeast
c. Instant yeast
d. Fresh yeast
5. How to activate yeast?

a.step 1: Warm water, step 2: Add a little sugar, step 3: Give it time
b.step 1: Add a little sugar, step 2: Add a little sugar, step 3: Give it time
c.step 1: Give it time, step 2: Add a little sugar, step 3: Give it time
CONGRATULATIONS!
ARTISAN BREAD. GOOD LUCK!
Lesson 2
MODULE LEARNING
OUTCOMES:
describe artisan bread; and

prepare and present artisan
bread.
INTRODUCTION:
THIS MODULE COVERS THE LESSON #2 ARTISAN BREAD. MOREOVER, THERE ARE
SOME TASKS THAT YOU NEED TO ACCOMPLISH SO THAT YOU WILL GRASP THE
GIST OF THIS TOPIC.
ACTIVITY
Direction: Watch the video on how to make artisan

bread.
1. https://www.youtube.com/watch?v=KkulM98briI
2. https://www.youtube.com/watch?v=MIIOH0VftgQ
ANALYSIS
1. What are the ingredients used in artisan bread?
2. How will you bake artisan bread?
ABSTRACTION
What is Artisan Bread?
Artisan bread is a term that has no absolute definition
but refers to a style of short shelf-life bread that is
usually offered unpackaged (in baskets) and consumed
immediately after baking for maximum freshness.
ABSTRACTION
Usually produced in small factories, artisan bread is
characterized by being:
·Made by hand using traditional processing techniques
·Higher water absorption levels
·Lean formulations
·Pre-ferments
·Longer fermentation times compared to commercial pan bread
and rolls
Artisan breads do not have a Standard of Identity set by the FDA.

Therefore, there is no absolute definition of what ingredients and
processing conditions to use and what the finished product
characteristics should be.
This category of bread is becoming more important in the baking
industry as customers are looking for products with different and
creative designs, maximum freshness and clean labels.
Origin
The term artisan bread conjures the image of artisan bakers who
are masters of their craft, shaping breads by hand and only using
the basic bread ingredients: flour, water, yeast, salt, and most
importantly time. This is a stark contrast to the standardized,
repeatable and industrially produced breads that are often found
in the supermarket bread aisle.
ABSTRACTION
How does it work?
The term artisan bread can include hearth bread (those baked
without the pan), and sourdough bread. The following are some
examples:
·Baguette
·Ciabatta
·Focaccia
·Naturally leavened multigrain bread
·Naturally leavened white bread
·Panettone and brioche (enriched artisan type)
Artisan bread is usually baked in hearth-style ovens (with radiant

heat as the main source of heat transfer), and ovens that are
designed to inject/exhaust steam into/from the baking chamber.
This type of bakery product is usually crusty, with a large and
open-cell structure. They also have a rustic look, ornate scoring,
and/or flour dusting on top.
How is artisan bread made?

Artisan bread is characterized by its lean formulation (i.e. low
sugar and fat level), little to no use of dough conditioners (except
for enzymes used for dough strengthening and crumb softening),
and high or low hydration levels (depending on the shape and
spread desired by the baker).
ABSTRACTION
Comparison of artisan to commercial bread
Formulation
·Flour: “True artisan” bread use wheat flour with a lower protein content
(10.0–10.5% on a 14.0% moisture basis) but superior quality such as hard
red winter wheat to produce chewy texture and open grain without
toughness. Commercially produced artisan bread often requires higher
protein flours to withstand dough machinability.
·High water amounts: the resulting higher hydration doughs will be slack
and sticky and can only be handled by hand or specialized equipment.
·Biochemical leavening: baker’s yeast, wild yeast, naturally occurring
lactic and acetic bacteria. Longer fermentation times of these
microorganisms provide unique flavor, aroma, and volume development at
lower concentrations.
·Preservatives: artisan bread doughs are fermented to low pH’s (4–5)
which acts as a natural preservative.
Processing conditions:
·Fermentation: bulk for about 24 hours at room conditions of T°/RH.
·Mixing: shorter mixing time due to lower tolerance/stability of the low
protein dough and its high acidity.
·Makeup (dividing, rounding, molding): application of very gentle stress
and strains on the dough piece to preserve the open cell structure and
gassiness.
·Proofing: intermediate to long proofing/resting times to allow the dough
to recover from mechanical work.
·Dusting flour: higher amounts to reduce stickiness and improve the
handling of high absorption doughs. It can also provide a distinctive
appeal to baked goods.
·Baking in hearth ovens loaded with peel board: injection of steam for 20–
35% of bake time. Time/temperature profile depends on scaling weight,
size, and desired crust of finished product.
ABSTRACTION
Comparison of artisan to commercial bread
Formulation
·Flour: “True artisan” bread use wheat flour with a lower protein content
(10.0–10.5% on a 14.0% moisture basis) but superior quality such as hard
red winter wheat to produce chewy texture and open grain without
toughness. Commercially produced artisan bread often requires higher
protein flours to withstand dough machinability.
·High water amounts: the resulting higher hydration doughs will be slack
and sticky and can only be handled by hand or specialized equipment.
·Biochemical leavening: baker’s yeast, wild yeast, naturally occurring
lactic and acetic bacteria. Longer fermentation times of these
microorganisms provide unique flavor, aroma, and volume development at
lower concentrations.
·Preservatives: artisan bread doughs are fermented to low pH’s (4–5)
which acts as a natural preservative.
Processing conditions:
·Fermentation: bulk for about 24 hours at room conditions of T°/RH.
·Mixing: shorter mixing time due to lower tolerance/stability of the low
protein dough and its high acidity.
·Makeup (dividing, rounding, molding): application of very gentle stress
and strains on the dough piece to preserve the open cell structure and
gassiness.
·Proofing: intermediate to long proofing/resting times to allow the dough
to recover from mechanical work.
·Dusting flour: higher amounts to reduce stickiness and improve the
handling of high absorption doughs. It can also provide a distinctive
appeal to baked goods.
·Baking in hearth ovens loaded with peel board: injection of steam for 20–
35% of bake time. Time/temperature profile depends on scaling weight,
size, and desired crust of finished product.
ABSTRACTION
How to make the world’s easiest homemade bread – Artisan-
style!
Here are process steps with tips, but also see the video below –
super handy to see the dough consistency, and how to form the
dough.
1. MAKE WET STICKY DOUGH

Mix the flour, salt, and yeast, then add warm water and mix. The
“dough” will be very wet and sloppy, not kneadable at all – this is what
you want! See video at 17 seconds for consistency.
2. RISE!
Cover with cling wrap then place it in a warm place (25 – 30°C / 77 –
86°F) for 2 hours. The dough will increase in volume by double or
more, the surface will become bubbly and the dough will be wobbly,
like jelly. See video at 24 seconds for consistency.
OPTIONAL – develop flavor: Once the dough has risen; you can bake
immediately. OR, for better flavor, refrigerate for a minimum of 8
hours, up to 3 days. Time = better flavor development.
Bread in photos and video were baked immediately. I usually make
this dough in the morning, refrigerate it all day then bake in the
evening. Or make the dough in the evening, refrigerate overnight and
bake fresh in the morning! (10 – 12 hours in the fridge). The beauty of
this bread is that you can bake anytime!
3. PREHEAT OVEN & POT
30 minutes before dough has risen, or while the refrigerated dough is
coming to room temperature, place Dutch oven (cast iron pot) in the
oven to preheat at 230°C/450°F.
Hot oven + hot pot = bread rising boost!
ABSTRACTION
4. SCRAPE DOUGH OUT

Scrape dough out of bowl onto floured work surface. It will be
wet and sticky and that’s exactly what you want – because we will
not be kneading it! In fact, you won’t even touch it with your
hand.
PRO TIP: Dough handling and shaping technique devised to
minimize addition of flour. Less flour = wetter dough = bigger air
pockets, fluffier bread and moister.
5. SHAPE THE DOUGH VERY ROUGHLY

Use a dough scraper or anything of similar shape (spatula, cake
server, or large knife) to fold the sides in so it roughly resembles a
round disc.
Don’t get too hung up on the shaping – you’ll deform it in the
next step!! This step is mainly to deflate the dough.
6. FLIP DOUGH UPSIDE DOWN ONTO PAPER

Slide a large piece of baking / parchment paper next to the
dough, then flip it upside down onto the paper using the scraper
so the seams from the step above are face down, and you have
the smooth side up.
Slide/push the dough into the center, then briefly reshape it into
a round or slightly oval shape.
ABSTRACTION
7. PREPARE TO BAKE!
Remove very hot pot from oven, then use paper to pick up the
dough and put it in the pot and put the lid on.
8. BAKE!
Bake for 30 minutes with the lid on (this creates a steamer effect,
allowing the bread to rise while it cooks before crust sets), then
12 minutes with the lid off to brown and crisp up the crust. The
surface will crack – and you want this, for extra crispy ridges!!
And it looks authentic, just like the Artisan bread you buy at
bakeries.
Cool for 10 minutes before slicing. This is important – to let the
center of the bread finish cooking (if you slice too early, it will
seem a bit doughy. Patience was never my greatest virtue, so I
learned this firsthand!)
Remember – you can make this bread recipe WITHOUT a Dutch
oven!
APPLICATION
Direction: Bake artisan bread using the recipe provided below.

APPLICATION
ASSESSMENT
DIRECTION: COMPLETE THE DIAGRAM ABOUT ARTISAN BREAD.
CONGRATULATIONS!
PRODUCTION STEPS FOR YEAST BREADS. GOOD LUCK!
Lesson 3
MODULE LEARNING
OUTCOMES:
perform the 10 steps involved
in yeast production;
mix yeast doughs using the
straight dough method and
the sponge method; and
describe use basic shaping
techniques.
INTRODUCTION:
THIS MODULE COVERS THE LESSON #3 YEAST PRODUCTION. MOREOVER,
ACTIVITY
Direction: Create a word cloud by answering the

question below.
ANALYSIS
1.What are the 10 stages of yeast production? Explain

each step.
2. Why do we need to follow those steps?
3. What might happen if we disregard at least one step
in the production of yeast bread?
ABSTRACTION
The 10 Stages of Yeast Production
1. Scaling the Ingredients

2. Mixing and Kneading the Dough
3. Fermenting the Dough
4. Punching Down the Dough
5. Portioning the Dough
6. Rounding the Portions
7. Shaping the Portions
8. Proofing the Products
9. Baking the Products
10. Cooling the Products
Scaling – Gathering your mise en place and scaling out your

ingredients before beginning is the foundation of all cooking.
Mixing and Kneading – This stage defines how your bread will
turn out. Two mixing methods can be applied to this stage.
Straight Dough Method and Sponge Method. The straight dough
method is just combining all ingredients and mixing. The sponge
method has two stages; in the first stage, yeast, liquid and
approx. 1/2 of flour are combined to create a thick batter that is
that allowed to rise. The second stage involves adding the fat,
salt, sugar, and remaining flour, which is kneaded and allowed to
rise again.
ABSTRACTION
Fermenting the dough – Fermenting is allowing the yeast to

develop enough CO2 to give rise to the dough. This is called the
First Rise. Fermentation is completed when the dough has
doubled in size.
Punching down the dough – Once the dough has doubled in

size, you’re going to literally punch out all the excess air that has
built up inside the dough. This helps to remove cavernous air
pockets that can affect the final baked product.
Portioning the Dough – Once punched down, the dough is then

portioned out into the sizes you require.
Rounding the Portions – The portions are then rounded into

smooth, round balls. This helps stretch the gluten to help hold in
the gasses and give a smooth surface. Unrounded rolls rise
unevenly and have rough, lumpy surfaces.
Shaping the portions – If you are further shaping the dough into
ribbons, twists, or other shapes, you will shape them at this
point.
ABSTRACTION
Proofing the products – After the portions have been rounded,

they are left to proof in either a proofing oven, an oven that has
proofing, or covered with plastic and placed in a warm spot. This
is also called the Second Rise. You want to allow the product to
double in size like it did in the First Rise.
Baking the products – When the rounded dough has been

proofed, it is put into the oven where you will see one final rise
called the Oven Rise. The intense heat will make the dough rise
again due to moisture and steam adding their leavening power
to the dough. At this point, the yeast dies.
Cooling the products – After baking, the products are placed on

an elevated wire rack so that moisture does not create a soggy
texture underneath the products. Not removing from pans, and
or leaving them without a perforated surface can cause the
products to have water condensation appear under the bottom.
APPLICATION
DIRECTION: PERFORM THE 10 STEPS INVOLVED IN YEAST PRODUCTION.

ASSESSMENT
Direction: Explain the importance of each step involved in
yeast production.
1. Scaling the Ingredients

2. Mixing and Kneading the Dough
3. Fermenting the Dough
4. Punching Down the Dough
5. Portioning the Dough
6. Rounding the Portions
7. Shaping the Portions
8. Proofing the Products
9. Baking the Products
10.Cooling the Products
CONGRATULATIONS!
ROLLED- IN DOUGH. GOOD LUCK!
Lesson 4
MODULE LEARNING
OUTCOMES:
identify rolled-in yeast
dough; and
prepare rolled-in yeast
doughs for making sweet
or savory products.
INTRODUCTION:
THIS MODULE COVERS THE LESSON #4 ROLLED- IN DOUGH. MOREOVER,
ACTIVITY
Direction: Provide the name of each bread provided

below.
ANALYSIS
1.Why are sweet rich doughs so moist and soft?

2.What are the preparations used in making rolled-in
dough?
ABSTRACTION
ROLLED-IN YEAST DOUGHS:
Rolled-in doughs are those in which fat is
incorporated into the dough in many layers using a
rolling, folding procedure. The alternate layers of fat
and dough give the baked product a flaky texture.
1.Non-sweet rolled-in dough: croissant
2.Sweet rolled-in dough: Danish
Bakers use rolled-in fat yeast doughs to make rolls

and pastries. Rolled-in fat doughs differ from regular
yeast dough.
When you make a rolled-in fat yeast dough, combine
the fat into the dough through a rolling and folding
action. This process yields a dough made of many
thin, alternating layers of fat and dough. As the
dough bakes, the heated fat layers’ release moisture
in the form of steam. The steam becomes trapped
between the layers of dough, pushing them apart
and lifting them. The finished products are notable,
or well known, for their rich, flaky texture. Two
popular kinds of rolled-in fat yeast dough products
are croissants and Danish pastries.
Sweet Rolls Sweet rich doughs can be used to create
a vast array of taste-tempting bread products.
ABSTRACTION
Why are sweet rich doughs so moist and soft?
Rolled-in fat yeast doughs traditionally use butter for

the fat layers. Butter adds a rich flavor and aroma,
but it is difficult to handle while rolling and folding.
Butter must be at the right temperature. Warm
butter is too soft to roll, and cold butter cracks when
folded. Instead, you may want to use other high-
moisture fats, such as margarine or shortening. They
may be substituted partially or completely for the
butter. This will improve handling ability and lower
costs.
Rolled-in fat yeast doughs also differ from regular

yeast doughs in gluten development. Gluten
develops during folding and rolling, so little kneading
is required with rolled-in fat yeast doughs.
Overdeveloping the gluten in a rolled-in fat yeast
dough will make the finished product tough and
chewy. Larger foodservice operations often use
sheeters to ensure consistent rolled-in fat yeast
dough production.
ABSTRACTION
Croissants
Croissants are crescent-shaped, flaky rolls. They can

be used appropriately for either sweet or savory
dishes, including sandwiches. Croissant dough is a
soft, wet mixture of bread flour, yeast, cold milk, salt,
butter, and a little sugar. You can add dry milk solids
and cold water to the dough instead of milk. The
cold water or milk slows the leavening action of the
yeast. Eggs are not part of the traditional formula
but can be added for additional richness. Butter or
another high-moisture fat equal to 25% to 50% of
the weight of the dough is rolled in.
A freshly baked croissant should be light golden

brown. It should have a flaky, layered texture and an
open grain or crumb. Croissant dough can be shaped
into traditional crescents or the tighter half circles
that Swiss and German bakers call gipfels ('gap-fels).
ABSTRACTION
Danish Pastry
Danish pastry dough is sweeter and richer than

croissant dough. Danish pastry is usually eaten as a
breakfast or dessert item. Unlike croissant dough,
Danish pastry dough is rich in eggs. It can also include
milk. Many different flavorings and additives, such as
nuts, fruits, extracts, and sugar glazes, make these
products tempting treats.
Danish pastry is also softer, flakier, and more tender
than croissants. These characteristics, along with a
more intense flavor, are because of the Danish pastry's
higher percentage of rolled-in fat. This percentage can
range from 10% to 50%.
PREPARING THE DOUGH

The base dough, known as the degree, varies depending on
the type of pastry. For example, puff pastry dough is made up
of flour, water, and salt; croissant dough is prepared with
flour, sugar, yeast, salt, and milk; while Danish dough includes
the same ingredients as croissant dough but adds eggs to the
mix. All-purpose flour can be used, or bread flour blended
with soft cake flour. The dough is mixed together until it
becomes a sticky mass. Avoid over-mixing so the gluten
doesn’t develop too fast or too soon.
ABSTRACTION
Fermenting
Turn the dough out onto a sheet pan and shape it into a
rectangle. Store on a pan and allow it to ferment. The
dough is often chilled from 12-24 hours before it is
rolled out.
Rolling the Dough – Locking in the Fat
The dough is rolled and shaped into a rectangle about

three times as long as wide to a thickness of about ½
inch/12 mm. Sprinkle lightly with flour as needed and
brush off excess once the desired size has been
achieved. Butter is the preferred fat for making
croissants and Danish, but lard, margarine, and
shortening are sometimes used for cost purposes. The
temperature of the fat should be approximately
55°F/13°C. The fat is rolled between parchment into a
thin rectangular shape that measures approximately ½
- 2/3 of the desired size of the dough, depending on
the desired fold.
ABSTRACTION
Rolling and Folding the Dough
A professional dough sheeter is used for large scale

production of laminated doughs. Smaller scale
production is done by hand. The butter is placed on the
dough and the dough is then folded to lock in the
butter using either an envelope fold, single-, letter-, or
book-fold.
An envelope-fold places the butter diagonally on top of
the dough rolled out to a square. Each corner of the
dough is brought to the center locking the butter inside
the dough.
ABSTRACTION
Envelope Fold
A single-fold places the butter on one-half of the dough
shaped in a rectangle and folds the other half of the
dough over the butter.
Single-Fold
A letter-fold or triple-fold lays the butter towards one
side of the dough, and the dough is folded in thirds,
much like a letter is folded to fit into an envelope.
ABSTRACTION
Letter-Fold or Triple-Fold
For a book-fold the butter is placed in the center of the

dough and the edges are folded inward to meet at the
center, then folded again at the center line, as if closing
a thick book. Croissants typically use a letter-folded,
while Danish use a book fold.
Once the butter is folded in, place it on a parchment-

lined baking sheet, dust lightly with flour, wrap with
plastic wrap, and chilled for approximately 30-45
minutes. It’s important to monitor the temperature of
the butter, because if it gets too cold, it affects the
lamination process. Ideally the temperature of the
butter should be 55°F/13°C.
ABSTRACTION
Turning and Rolling the Dough

Turn the dough 90° and roll out in a rectangle to a
rectangle, keeping the edges straight and the corners
square. Fold the dough into a letter- or four-fold, place
it on a parchment-lined baking sheet, dust lightly with
flour, wrap with plastic wrap, and chilled for
approximately 30-45 minutes. Repeat this process two
more times, turning the dough 90° before each roll.
After the final roll, cover and chill the dough at least
30-45 minutes before using.
Final Roll, Cutting and Shaping

The shape is dependent on the type of dough and the
intended use. Croissants are shaped into their
characteristic crescent shape by cutting the dough into
triangles and rolling from the wide edge towards the
tip. The ends may be curved or left straight. They may
also be cut into rectangles, filled with chocolate,
almond paste, or savory ingredients, and then rolled.
They are proofed, brushed with egg wash, and baked.
APPLICATIONTION
Direction: prepare rolled-in yeast doughs using the
recipe below.
Link: Laminated Dough — The Culinary Pro
ASSESSMENT
DIRECTION: DIFFERENTIATE NON-SWEET ROLLED-IN

DOUGH: CROISSANT AND SWEET ROLLED-IN DOUGH:
DANISH.
CONGRATULATIONS!
ABOUT QUALITIES OF BREAD. GOOD LUCK!
Lesson 5
MODULE LEARNING
OUTCOMES:
• bake a variety of breads from

lean, rich and rolled-in yeast
doughs.
INTRODUCTION:
THIS MODULE COVERS THE LESSON #5 QUALITIES OF YEAST BREAD. MOREOVER,
THERE ARE SOME TASKS THAT YOU NEED TO ACCOMPLISH SO THAT YOU WILL
GRASP THE GIST OF THIS TOPIC.
ACTIVITY
Direction: Watch the video on how to make

ensaymada.
https://www.youtube.com/embed/guNnJSgiZbM?
autoplay=1
ANALYSIS
1. WHAT IS THE PURPOSE OF YEAST?
2.WHAT IS THE ROLE OF YEAST?
3. WHAT ARE THE PRINCIPLES OF MAKING YEAST
BREAD?
ABSTRACTION
WHAT ARE THE CHARACTERISTICS OF YEAST BREAD?
CHARACTERISTICS OF YEAST BREADS
A HIGH-QUALITY LOAF HAS A LARGE VOLUME, AND A SMOOTH,
ROUNDED TOP. THE SURFACE IS GOLDEN BROWN.
WHEN SLICED, THE TEXTURE IS FINE AND UNIFORM. THE CRUMB IS
TENDER AND ELASTIC, AND IT SPRINGS BACK WHEN TOUCHED.
ABSTRACTION
What are the principles of making yeast bread?

Add warm water (105 to 115F), sugar, and yeast to
bowl and allow to sit till bubbly– called proofing the
yeast.
Add flour to the mixture to make a soft dough.
Knead in flour until dough is smooth and elastic.
Allow rising (fermentation) until doubled in size.
Punch down, divide, and shape.
Allow to rise again (proofing)
·Bake.
What is the role of yeast?

Yeast not only leavens dough and gives it a light, but
sponge also-like texture it provides flavor, aroma and
contributes to the nutritional value of bread. Here’s
how it functions in bread and boosts the benefits of the
final baked good.
What is the purpose of yeast?

In food manufacture, yeast is used to cause fermentation and
leavening. The fungi feed on sugars, producing alcohol
(ethanol) and carbon dioxide; in beer and wine manufacture
the former is the desired product, in baking it is the latter.
APPLICATION
Direction: Prepare rolled-in yeast dough using the recipe

below.
Ensaymada Recipe
Prep Time45 mins
Cook Time20 mins
Total Time1 hr 5 mins
Ingredients
1 cup milk
1/3 cup sugar
1/2 cup shortening -softened to room temperature
1 envelope active dry yeast (about 7-9 grams (¼ oz) or 1
tablespoon) - proofed in ¼ cup warm water (See Note 1
for alternative)
3 1/2 cup flour
3 egg yolks
1/4 tablespoon salt
1/4 cup butter - softened to room temperature- for
brushing
TOPPINGS
1/2 cup butter - softened to room temperature
1/2 cup powdered sugar
1 cup Kraft cheese or other grated cheese
APPLICATION
Instructions
1.In a mixing bowl, mix together milk, shortening, sugar and salt.
1. Add half of the flour and the bloomed yeast and mix for 3-5 minutes at
medium speed until a paste-like consistency is achieved.
2. Add the egg yolks and the rest of flour and mix for another 3 minutes.
Add more flour if the mixture is too liquid or too sticky but not too
much. The dough is supposed to be sticky.
3. Scrape the sides while folding the dough in the middle of the bowl and
then cover with kitchen towel. Let it rest and rise in a warm place for
2-3 hours or until it doubled its size.
4. Scrape the sides of the bowl while tipping the sticky dough over to the
thinly floured working surface.
5. Roll the dough into a log and cut into 2. Roll each log again and cut into
2. Repeat this process until you end up with 16 slices.
6. Using a rolling pin, roll a slice into a rectangle (about 8x4 inch) and
brush the surface with softened butter. Roll it from one end of the long
side to the other end, creating a long, thin log then shape it into a coil
(spiral) with the end tucked under.
7. Place each coiled dough in a greased mold and let it rest in a warm
place for about 30 minutes to 1 hour until it has risen to almost double
its size.
8. Bake them in a preheated oven at 300°F /150°C for 20-25 minutes.
Once baked let them cool down for a few minutes before removing
from molds. Then let them cool completely.
9. Meanwhile, prepare the buttercream by creaming ½ cup of softened
butter and ½ cup powdered sugar.
10. Using a knife or spoon, cover the top of the ensaymadas with
buttercream and lastly with a generous amount of grated cheese.
APPLICATION
NOTES
NOTE 1 - YOU MAY ALSO USE INSTANT YEAST WHICH REQUIRES NO
PROOFING AND CAN BE ADDED DIRECTLY TO THE FLOUR BEFORE KNEADING.
USING INSTANT YEAST WILL ALSO CUT THE RISING TIME. ADD THE ¼ CUP OF
WATER FOR PROOFING ADY TO THE LIQUIDS INSTEAD.
NOTE 2 - FOR PUFFIER AND FASTER RISING, I RECOMMEND USING SAF
INSTANT GOLD WHICH IS MADE FOR SWEET DOUGH.
ASSESSMENT
DIRECTION: DIFFERENTIATE NON-SWEET ROLLED-IN DOUGH: CROISSANT AND

SWEET ROLLED-IN DOUGH: DANISH.
CONGRATULATIONS!
ABOUT PIES, PASTRIES, AND COOKIES. GOOD LUCK!

The 326 - Midterm Coursepack

Uploaded by

Document Information

Original Title

Copyright

Available Formats

Share this document

Share or Embed Document

Sharing Options

Did you find this document useful?

Is this content inappropriate?

Copyright:

Available Formats

The 326 - Midterm Coursepack

Uploaded by

Copyright:

Available Formats

2ND SEMESTER- Midterm

II- QUICK BREAD

Time Frame: 6 Hours

LESSON IN THIS MODULE:

MODULE LEARNING OUTCOMES:

Time Frame: 1.5 Hours

DIRECTION: IDENTIFY THE FOLLOWING TOOLS AND EQUIPMENT

1.USED TO BAKE SINGLE CRUST AND DOUBLE CRUST PIES

2.DESIGNED TO BAKE A CAKE IN, IN AN OVEN _____________________.

3.ALLOWS AIR TO CIRCULATE COMPLETELY AROUND WHATEVER IS ON

4. USED TO EITHER ADD AIR INTO A MIXTURE OR THOROUGHLY

5.USED TO MEASURE THE WEIGHT OF INGREDIENTS AND OTHER

6.HELP AUTOMATE THE REPETITIVE TASKS OF STIRRING, WHISKING

7.USED TO HEAT FOOD TO A DESIRED

8.USED TO MOVE BREADS OR PIZZA IN AND OUT OF AN

9. USED TO MEASURE AN AMOUNT OF AN INGREDIENT, EITHER

10. USED TO BRUSH EGG WASH ON PIE DOUGH, PUFF PASTRY, OR

MODULE LEARNING OUTCOMES:

Time Frame: 1.5 Hours

1. WHEAT FLOUR IS A WHEAT-BASED POWDER THAT CAN BE

3. bread flour purpose- Made from hard spring

5. Water is a dispersion agent and a solvent (for salt, sugar,

6. Milk is a nutrient-dense white fluid produced by female

7. Butter's role in baking is to give cookies, cakes, pies, and

9. Sugar does a lot more than just satisfy our sweet

 Molasses- Thick, sweet, dark liquid made from

 Brown Sugar- Soft textured mixture of white

 Confectioners’ sugar- Powdered sugar

 Superfine Sugar- More finely granulated than

10. Eggs are the main ingredients in cakes,

11. Leavening agent is a material that causes doughs

12. The aroma and taste of a baked item are

13. Chocolate adds structure to a recipe while also

Time Frame: 1.5 Hours

·Why is it important to measure the ingredients

IF YOU’RE LOOKING AT A RECIPE THAT IS WRITTEN IN CUPS AND

DRY MEASURING CUPS COME IN A NESTED SET. THERE IS USUALLY HAVE

You should also have a set of measuring spoons. Most

How to measure dry ingredients?

It’s very important that you spoon in lightly and don’t

And because of the unique texture of brown sugar, you

How to measure liquid ingredients?

How to measure butter

1.What kind of ingredient do you measure in a measuring spoon?

MODULE LEARNING OUTCOMES:

Time Frame: 1.5 Hours

·Why is it important to follow the correct mixing

Mixing is a general term that includes stirring, beating, blending,

1. Stirring method is used to bind eggs and other ingredients together

MODULE LEARNING OUTCOMES:

TIME FRAME: 1.5 HOURS

THE BAKING PROCESS:

The stages in the baking process are as follows:

1. Formation and expansion of gases – the gases primarily responsible for

3. Gelatinization of starches. The starches absorb moisture, expand, and become

6. Melting of shortenings. Different shortenings melt and release trapped gases at

Direction: Explain each baking processes.

MODULE LEARNING OUTCOMES:

TIME FRAME: 9 HOURS

LESSON IN THIS MODULE:

TIME FRAME: 4.5 HOURS

Direction: Arrange and define the scrambled words below.