BREAD AND PASTRY

PRODUCTION

D A I S Y P. PA N I L A G A
INSTRUCTOR
 Food and beverage
service NC II qualification

CODE NO. BASIC COMPETENCY

 500311105 Participate in workplace communication
 500311106 Work in team environment
 500311107 Practice career professionalism
 500311108 Practice occupational health and safety procedures
 CODE NO. COMMON COMPETENCIES
 TRS311201 Develop and update industry knowledge
 TRS311202 Observe workplace hygiene procedures
 TRS311203 Perform computer operations
 TRS311204 Perform workplace and safety practices
 TRS311205 Provide effective customer service
 CODE NO. CORE COMPETENCIES

 TRS512387 Prepare the dining room/restaurant area for service

 TRS512388 Welcome guests and take food and beverage orders
 TRS512389 Promote food and beverage products
 TRS512390 Provide food and beverage services to guests
 TRS512391 Provide room service
 TRS512392 Receive and handle guest concerns
 Lesson 2 :

INTRODUCTION TO
BAKING
 BAKING is the process of cooking
food by indirect heat or dry heat in a
confined space usually in an oven using
gas, electricity, charcoal, wood at a
temperature from 250˚F to 400˚F. It is
considered the best method of cooking
to retain the nutrition value of food.
HISTORY OF BAKING
Stone Age
Swiss Lake Dwellers, more than
8,000 years ago, learned to mix flour
and water which they cooked on
heated stones.
The Babylonians, Chileans,
Assyrians and Egyptians had used the
same procedure of breaking bread.
Royal Egyptian household
discovered accidentally that the
dough when set aside flowed and
expanded. Since then bread was
baked in this manner in 17th century
Baking in Greece
Slaves started public bakeries
somewhere in Greece 300-200
BC and was took over by
Romans.
It was said that the quality of
baked product then was
comparable to the quality of
baked products today.
 Baking in America
In 1604, baking was brought to America by
the Jamestown colonists. The industry
flourished with the country in the last half of
the 19th century. Construction of ovens and
mixing troughs was much improved. A
variety of baked products came out. Other
baked products such as cakes and pies,
biscuits, crackers and cookies were
introduced. Wheat and baked products were
shipped and introduced to the East.
 American occupation
Baking in thebrought in flour. In 1958, the
Philippines
first Philippine flour mill became operational. Wheat, instead
of flour was brought to the country. For several years, the
Philippines depended upon the U. S. for wheat supply.
 In 1962, the U. S. Wheat Associates, Inc. came to the
Philippines not only to market wheat but also to improve the
baking industry. From 1976 to 1985, eight flour mills were
established in different parts of the country. Since then, the
industry has provided a means of livelihood for many
Filipinos. •
 Schools have included the offering of baking courses in the
curriculum.
FACTORS THAT CONTRIBUTE TO
SUCCESSFUL BAKING
1. Have a genuine desire for baking.
2. Understand the properties and characteristics of your
ingredients.
3. Know the correct methods/ techniques in mixing batters and
dough according to the desired products.
4. Use good quality ingredients.
5. Use standardized recipes - means the recipes have been tried
and tested as to method of mixing proportion of ingredients
used and the expected quality of the bake products;
Following correct baking procedure
6. Measure or weigh ingredients accurately.
7. The use of appropriate tools and baking utensils. Use the
right size and kind of pans.
8. Follow the correct temperature and baking time.
 COMMON MALPRACTRICE
IN BAKING
1. Inaccurate measurement
2. Wrong hand mixing technique
3. Substitution of quality ingredients
4. Use of inappropriate tools and utensils
5. Failure to follow the correct
temperature and baking time
LABORATORY SAFETY
GUIDELINES
1. Hand Sanitation is Essential.
Wash hands with water and soap.
Scrub hands, wrist and fingernails for at least
20 seconds.
Rinse with water.
Towel dry your hands.
2. Avoid bare hand contact with foods.
3. Avoid wearing loose clothing.
4. Remove bulky clothing.
5. Remove jewelries from hands and arms.
6. Keep nails clean and short.
7. Wear closed-toed shoes in the food/ kitchen lab.
8. Always wear an apron when baking.
9. Tie hair back during laboratory activities.
10. Immediately close cabinet doors and drawers.
11. Use equipment for its intended use.
12. Always cut slowly and with care.
13. Pay attention to the labels.
14. Clean, rinse and sanitize all counters and the
sink to reduce the risk of food-borne illness.
15. Use a dry oven mitt to move hot/ lift hot items.
16. Clean up all spills immediately to prevent
slipping or injury.
TO PREVENT ACCIDENTS:
Stay in your assigned work area.
Wandering in the classroom could result in crowded kitchen.
The more students in a work area, the greater the risk of
injuries such as burns and cuts.

Workers in the laboratory area

Workers should observe as follows:

Remove jewelry before starting to work
Hands should be clean and nails cut short.
Use appropriate work outfit
Keep sick persons out
Facilities
Sanitize laboratory equipment, tools and
utensils thoroughly before use
Store all ingredients properly. Dry and wet
ingredients should be stored in appropriate
containers
Observe safety precautions
BAKING OUTFIT:
Hair covering/ hair net
Apron
Face mask
Plastic gloves
Hand towel
Dish towel
Pot holder
BAKING TERMS
Bake - To cook in an oven with dry heat. The oven
should always be heated for 10 to 15 minutes before
baking.
Baking blind - This is the process of partially or
fully baking a pastry case in the oven without the
filling. Line a tart tin with pastry, cover it with
greaseproof paper and weigh it down with ceramic
baking beans or dried chickpeas, beans or lentils.
Baking blind is ideal if you have a no-cook filling, a
filling that needs little cooking or is cooked at a low
temperature. It ensures a crisp finish.
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.
Caramelize - To heat sugar until it is melted
and brown. Caramelizing sugar gives it a
distinctive flavor.
Combine - To stir together two or more
ingredients until mixed.
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.
Dough - A soft, thick mixture of flour, liquids, fat, and
other ingredients. Stiffened
Drizzle - To drip a glaze or icing over food from the tines
of a fork or the end of a spoon.
Dust - To sprinkle lightly with sugar, flour, or cocoa.
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.
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.
 Icing - There are a number of different ways to ice a cake. Icing is a
term used both for the action of covering a cake and for the covering
itself. Icing is sometimes called frosting, particularly in American
recipes.
Popular icings include:
 Glacé icing (icing sugar and water)
 Buttercream (icing sugar and softened butter)
 Cream cheese icing or frosting (icing sugar, cream cheese and butter)
 Fondant icing (a malleable icing made from ingredients including icing
sugar, water and glucose that can be rolled out. It's generally easier to
buy this type of icing, also known as ready-to-roll icing or regal ice)
 Royal icing (a glossy, runny icing that sets hard, made from icing sugar
and egg whites)
 Knead - To fold, push and turn dough or other mixture to produce a
smooth, elastic texture.
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.
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.
Pre-heat oven - PREHEATING your oven and allowing it
time to reach the correct temperature before you put anything in
it is possibly the single most important thing you can do when
you are baking. If you don’t preheat your oven the temperature
won’t be hot enough and the end result may be a heavy,
undercooked mess – obviously a great reason to turn on your
oven as early as possible.
 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.
 Sifting - This is the method of passing flour, cocoa or icing sugar
through a sieve to remove lumps and aerate it. Most cake recipes will
suggest you sift these ingredients for best results.
 Softened - Margarine, butter, ice cream, or cream cheese that is in
a state soft enough for easy blending, but not melted.
 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 removed.
 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 increase 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.
BAKING TOOLS/EQUIPMENT
AND ITS USES
 Transparent Glass or Measuring Cups or
Plastic Cup Dry Measuring Cup
- With a headspace - Usually made of
above, graduated into 1, stainless or plastic (in
¾, 2/3, ½, 1/3, and ¼ 1, ¼, ½, ¾, 2 cups)
used for measuring liquid used for measuring dry
ingredients. ingredients.
MEASURING WEIGHING
SPOON SCALE
- A tablespoon, - Used for weighing
teaspoon, one-half
small amounts of
teaspoon and one-fourth
teaspoon are used for ingredients.
measuring small
quantities of ingredients.
MIXING BOWL WOODEN
- Used for general SPOON/ MIXING
mixing. They should SPOON
be large enough to - Used to cream
allow for easy mixing together butter and
and for rising in case sugar and for mixing
batter or dough.
of yeast bread.
RUBBER SCRAPER FLOUR
- Used to remove sticky SIFTER
ingredients from
measuring cups and - Used to remove
down the sided of the foreign objects of the
mixing bowl. It is also flour, also used to
used to turn batter in incorporate air into the
baking pans. flour and ensure
accurate measurement.
ROLLING PIN PARING
- Used to flatten dough for
KNIFE
bread, biscuits and pastries. - Used for
The handle of the rolling pin
should be comfortable to
removing the skin
grasp and should turn freely of fruits and
with plenty of room for vegetables.
fingers.
KITCHEN KNIFE/
STRAIGHT SPATULA/
CHEF’S KNIFE PALETTE KNIFE
- Used for chopping - Used to removed
large quantities of nuts, muffins/ dough from pans.
fruits, or vegetables. Spread sandwich fillings,
put icing on cakes and turn
cookies.
OFFSET
SPATULA
- A broad- bladed
implement bent to keep the
hand off hot surfaces. It is
used for turning and lifting
eggs, pan cakes and meats
on griddles, grills, sheet pans
like and also used to scrape
and clean griddles.
KITCHEN
SHEAR/
SCISSOR
- Needed in cutting sticky
or juicy foods. The scissors
are dipped in hot water
occasionally to prevent the
blades from sticking
together. Also used for
cutting fancy coffee cakes
and rolls.
BENCH SCRAPER/ GRATER/
DOUGH CUTTER
SHREDDER
- Broad, rectangular
stiff piece of metal or - Needed to prepare
plastic used to cut pieces such ingredients as
of dough and to scrape cheese, fruit peels and
workbenches. fresh coconuts
BISCUIT OR
PASTRY
COOKIE CUTTER
BLENDER
- Used to form biscuits
and cookies into various - Used to form
shapes. biscuits and cookies
into various shapes.
PASTRY WHEEL WIRE
- Used to cut strips of WHISK
dough. The use of this
utensil prevents dough - A device with
from being “dragged loops of stainless
along” the blade of a steel wire fastened
knife when one is used. to a handle.
 PASTRY BRUSH
PASTRY BAG
- Used for greasing baking
AND TIPS pans and tops of pastry
- A funnel-like or cone shape products.
cloth or plastic bag with an open
end that can be fitted with metal
or plastic tips of varying sizes
and designs used for
shaping ,piping or decorating FORK
with materials such as cake
icing, whipped cream duchesse
- Used to toss the flour
mixture in pastries.
potatoes and soft dough.
HAND MIXER & CAKE RACK/
STAND MIXER COOLING
- Used for beating RACK
eggs and cream in a - Used for cooling
fast and efficient cakes and other baked
manner. products without
“steaming” the bottom
crust.
 SAUCE PAN
BAKING SHEET - Used in cooking
- Used to bake cookies, meat and vegetables as
biscuit and breads on. well as fillings for
pies, bread and other
baked products.
ZESTER
- A small fine toothed metal
grater often mounted on a
wooden or plastic handle to
remove the zest or colored
portions of citrus peels in
thin strips.
DOUBLE
BOILER
- Used for scalding
milk and cooking the
filling for cakes so that
these do not get
burned.
TONG BREAD
KNIFE
- Used for gripping
and lifting foods, of - Used to cut
which they are many bread and other
forms adapted to their baked products.
specific use.
PAPER CUPS MORTAR
- Are paper or foil cups that AND PESTLE
are used to line muffin or
cupcake pans. It holds the - Used for grinding
batter for easy release of spice and seeds.
baked cakes from pans.
OVEN MITT/ MUFFIN
HOT PADS PAN
- Insulated fabric - Give muffin their
gloves used to protect round cupcake shape
hands when handling and uniform size. It is
hot items. also used for baking
coffee cakes, clover leaf
rolls and puffs.
CAKE PAN
- Used for baking cakes.
They come in different sizes
and shapes- round, square,
rectangular, loaf shape, heart
shape and tube.
TUBE
CENTER PAN
- Deeper than a round
pan and with hollow
center, it is removable
which is used to bake
chiffon type cakes.
JELLY ROLL BUNDT PAN
PAN - Round pan with
- A shallow rectangular scalloped sides used for
baking elegant and
pan used for baking
special cakes.
rolls.
 Custard Cups
LOAF PAN
- Made of
- An oblong or porcelain or glass
rectangular pan used to used for baking
hold bread dough in individual custard.
baking.
 OVEN
Are the workhorses of the bakery and
pastry shop and are essential for
producing the bakery products. Ovens
are enclosed spaces in which food is
heated, usually by hot air.
DECK OVEN RACK OVEN
- The items to be baked either - It is a large oven into
on sheet pans or in the case of which entire racks full
some bread freestanding are
placed directly on the bottom,
of sheet pans can be
or deck of oven. This is also wheeled for baking.
called STACK OVEN because
several may be stacked on top
of one another.
MECHANICAL OVEN
- The food is in motion while
it bakes. It’s a most common
types are a revolving oven, in
which its mechanism is like
that of a Ferris wheel. The
mechanical action eliminates
the problem of hot spots or
uneven baking because the
mechanism rotates throughout
the oven.
DUTCH OVEN
- A thick-walled (usually
cast iron) cooking pot
with a light –fitting lid. It
have been used as
cooking vessels for
hundreds of years. They
are called “casserole
dishes” in English
speaking countries other
than the USA.
CONVECTION OVEN
- Contains fans that circulate the air and
distribute the heat rapidly throughout the
interior. Strong forced air can distort the shape
of the products made with batter and soft dough.
OVEN
are the workhorses of the bakery
and pastry shop and are essential for
producing the bakery products. Ovens
are enclosed spaces in which food is
heated, usually by hot air.
Things to consider about ovens:
Look for a size suitable for your kitchen. Measure
available space. It should have at least 10 centimeters
allowance from all sides. The bigger the oven the bigger
the allowance.
Your kitchen should be well ventilated to remove excess
hot air.
For big ovens, an exhausted fan is required.
Gas fired or electric ovens are both suitable for baking.
Preheating takes 20 to 40, depending the size of the oven.
When desired temperature is achieved, that is the time to
put your cake, and must maintain that temperature
throughout the baking process.
 For proper baking all ovens should have THERMOSTAT CONTROL. It
is a device that controls the temperature inside the oven. It automatically
turns off when desired temperature is achieved. And automatically turns
on when it falls below desired the temperature.
 Even though there is a thermometer dial outside the oven, an extra OVEN
THERMOMETER will show the exact heat in degrees (Fahrenheit or
Centigrade/Celsius) inside the oven. Place or hang it inside the oven.
 Look closely on the thermometer dial outside the oven if it is Fahrenheit
or Centigrade. Usually ovens with maximum temperature of 250 are in
Centigrade/Celsius. And an oven with maximum temperature of 500-600
is in Fahrenheit. See chart for conversion.

°C = °F-32 X 5/9 °F = °C x 9/5 + 32

If using a fan-forced oven , your cooking time may be a little quicker, so

start checking your food a little earlier
Don’t totally rely on the temperature dial or knob when setting
your desired temperature, like 350 F, it is not always accurate.
Sometimes it will be hotter than 350 F, so adjust it a little lower or
vice versa. Then is when an oven thermometer will come in handy.
When your cake burns easily on the base, try putting a cookie
sheet underneath. This usually happens in small ovens, when the
heat is almost too close to your cake.
When your cake burns on the top surface, lower wire rack.
After baking, turn off the fire and let the oven door open to cool.
Clean as needed. Don’t forget to pull the plug when cleaning an
electric oven, so as to prevent shock.
When your oven needs repair, don’t just call any technician, he
must be company trained. So whatever the brand of your oven is,
call the company repair service. Don’t forget to ask for a warranty
after repair.
Always check gas tank for leaks. LPG smells pungent.
Keep this in mind “Safety First”. And don’t forget to
inform your helpers and assistants working with you about
the safety precautions.
It is a MUST to install 2 units of fire extinguishers in your
kitchen. Just in case the other one fails to extinguish you
still have another one. Place it where anybody can see it
right away.
Turbo broilers are another type of oven; it is called a
convection oven. You can also use this to bake your cakes.
An oven toaster is quite small and has no thermostat
control. It is not advisable to use this for baking.
How to light the Oven?
 PROCEDURE:
1. Hold a lighted match or igniter safely near the
burner tube of the oven.
2. At the same time push and turn the oven knob in a
counterclockwise direction towards the desired oven
temperature setting.
REMINDER: Should the initial lighting fail, turn to its
“OFF” position immediately and allow the accumulated
to be dispersed before re- ignition. Always close the
oven door gently and with care. Letting the door to slam
may affect the rise of the cake being baked.
 OVEN DO’S & DONT’S
1. Do pre-heat the oven 15 to 20 minutes before baking.
2. Do put the oven rack at the center of the oven for proper heat
distance.
3. Don’t let the pans touch the sides of the oven or touch each
other.
4. Don’t put the pans one on top of the other when baking with 2
racks. Stagger them so heat will circulate.
5. Don’t open the door until at least half of the baking time has
passed. Do use an oven thermometer to make sure you are
baking at the proper temperature.
6. Do clean up any spill on the oven floor so they won’t burn
when oven is used again.
OVEN TEMPERATURES (°F)
Very low 225°F to 275°F
Low 300°F to 325°F
Medium 350°F to 375°F
Hot 400°F to 425°F
Very Hot 450°F to 475°F
Broil 500°F
PREVENTIVE MAINTENANCE
TECHNIQUE AND PROCEDURE
 Establishing a preventive maintenance
program helps to ensure that all equipment and
tools function as intended. Failure to perform
maintenance activities during production may
increase the risk of microbial contamination.
Preventive maintenance includes periodic
examination and maintenance of tools and
equipment. Saving money is one good reason in
performing preventive maintenance.
 PREVENTIVE
MAINTENANCE PRACTICE
 CUTTING TOOLS
1. Sharpen knives frequently including folding knives
and disinfect before use.
2. Replace knives if damaged or if they cannot
otherwise be maintained in sanitary condition.
3. Frequently inspect cutting blades before and
during operation for damage, product residue
build up or cleaning needs.
4. Remove the blades and clean separately, and
remaining parts are disassembled (if possible) and
cleaned on regular basis.
5. Store them in their designated places.
HANDY TOOLS
1. Protect all handy tools from dirt, rust and
corrosion by air drying them.
2. Wash and dry utensils with a clean dry rag
before storing them.
3. Rinse tools and utensils in very hot clean
water to sterilize them.
4. Have a periodic inspection and cleaning
of tool.
 EQUIPMENT
For longer and efficient use of baking equipment the following pointers
will be helpful:
1. Cleaning the Range
2. Switch off and remove the electric plug to allow the range to cool before
cleaning.
3. Remove and wipe food particles, burnt sediments and grease away from
top of the range.
4. Clean the parts thoroughly particularly those that are removable. Clean
the burners with a dry brush or with a clean dry cloth.
5. Remove the grates before cleaning the entire oven. Scrape the food
particles carefully. Wash and dry the removable parts very well.
Cleaning the mixer
6. Remove the detachable parts.
7. Wash the beaters and bowls after use.
8. Wipe the parts with dry cloth thoroughly.
 PROPER STORAGE OF TOOLS
AND EQUIPMENT
The proper care and storage of tools and
equipment are not only the concern of the
management but of the workers who use
the equipment.
Importance of proper storage of tools
and equipment
1. It is an important factor for safety and health as
well as good business.
2. Improves appearance of general-shop and
construction areas.
3. Reduces overall tool cost through maintenance.
4. This also ensures that tools are in good repair at
hand.
5. Teaches workers principles of (tool)
accountability.
Pointers to follow in storing tools and
equipment:
 Have a designated place for each kind of tools.
 Label the storage cabinet or place correctly for immediate finding.
 Store them near the point of use.
 Wash and dry properly before storing.
 Store knives properly when not in use with sharp edge down.
 Put frequently used items in conveniently accessible locations.
 Gather and secure electrical cords to prevent entanglement or
snagging.
 Cutting boards should be stored vertically to avoid moisture collection.
 Metal equipment can be stacked on one another after drying such as
storage dishes and bowls.
 Make sure the areas where you are storing the equipment are clean, dry
and not overcrowded.
 Thank You!
Reminder:
Exam will follow after discussing the Topic.