What is a hazard?

The meaning of the word hazard can be confusing. Often dictionaries do not give specific definitions or combine it with the term "risk". For example, one dictionary
defines hazard as "a danger or risk" which helps explain why many people use the terms interchangeably.
There are many definitions for hazard but the most common definition when talking about workplace health and safety is:
A hazard is any source of potential damage, harm or adverse health effects on something or someone.
The CSA Z1002 Standard "Occupational health and safety - Hazard identification and elimination and risk assessment and control" uses the following terms:
Harm - physical injury or damage to health.
Hazard - a potential source of harm to a worker.

Basically, a hazard is the potential for harm or an adverse effect (for example, to people as health effects, to organizations as property or equipment losses, or to
the environment).
Sometimes the resulting harm is referred to as the hazard instead of the actual source of the hazard. For example, the disease tuberculosis (TB) might be called a
"hazard" by some but, in general, the TB-causing bacteria (Mycobacterium tuberculosis) would be considered the "hazard" or "hazardous biological agent".

What are examples of a hazard?

Workplace hazards can come from a wide range of sources. General examples include any substance, material, process, practice, etc. that has the ability to cause
harm or adverse health effect to a person or property. See Table 1.

Table 1
Examples of Hazards and Their Effects
Workplace Hazard Example of Hazard Example of Harm Caused
Thing Knife Cut
Substance Benzene Leukemia
Material Mycobacterium tuberculosis Tuberculosis
Source of Energy Electricity Shock, electrocution
Condition Wet floor Slips, falls
Process Welding Metal fume fever
Practice Hard rock mining Silicosis
Behaviour Bullying Anxiety, fear, depression
Workplace hazards also include practices or conditions that release uncontrolled energy like:

 an object that could fall from a height (potential or gravitational energy),

 a run-away chemical reaction (chemical energy),
 the release of compressed gas or steam (pressure; high temperature),
 entanglement of hair or clothing in rotating equipment (kinetic energy), or
 contact with electrodes of a battery or capacitor (electrical energy).

What is risk?
Risk is the chance or probability that a person will be harmed or experience an adverse health effect if exposed to a hazard. It may also apply to situations with
property or equipment loss, or harmful effects on the environment.
The CSA Z1002 Standard "Occupational health and safety - Hazard identification and elimination and risk assessment and control" uses the following terms:
Risk – the combination of the likelihood of the occurrence of a harm and the severity of that harm.
Likelihood – the chance of something happening.
Note: In risk assessment terminology, the word “likelihood” is used to refer to the chance of something happening, whether defined, measured, or determined
objectively or subjectively, qualitatively or quantitatively, and described using general terms or mathematically (e.g., a probability or a frequency over a given time
period).

For example: the risk of developing cancer from smoking cigarettes could be expressed as:

 "cigarette smokers are 12 times (for example) more likely to die of lung cancer than non-smokers", or
 "the number per 100,000 smokers who will develop lung cancer" (actual number depends on factors such as their age and how many years they have been
smoking). These risks are expressed as a probability or likelihood of developing a disease or getting injured, whereas hazard refers to the agent responsible
(i.e. smoking).

Factors that influence the degree or likelihood of risk are:

  the nature of the exposure: how much a person is exposed to a hazardous thing or condition (e.g., several times a day or once a year),
 how the person is exposed (e.g., breathing in a vapour, skin contact), and
 the severity of the effect. For example, one substance may cause skin cancer, while another may cause skin irritation. Cancer is a much more serious effect
than irritation.

What is a risk assessment?

Risk assessment is the process where you:

 Identify hazards and risk factors that have the potential to cause harm (hazard identification).
 Analyze and evaluate the risk associated with that hazard (risk analysis, and risk evaluation).
 Determine appropriate ways to eliminate the hazard, or control the risk when the hazard cannot be eliminated (risk control).

The OSH Answers document on Risk Assessment has details on how to conduct an assessment and establish priorities.

What is an adverse health effect?

A general definition of adverse health effect is "any change in body function or the structures of cells that can lead to disease or health problems".
Adverse health effects include:

 bodily injury,
 disease,
 change in the way the body functions, grows, or develops,
 effects on a developing fetus (teratogenic effects, fetotoxic effects),
 effects on children, grandchildren, etc. (inheritable genetic effects)
 decrease in life span,
 change in mental condition resulting from stress, traumatic experiences, exposure to solvents, and so on, and
 effects on the ability to accommodate additional stress.
Will exposure to hazards in the workplace always cause injury, illness or other adverse health effects?
Not necessarily. To answer this question, you need to know:

 what hazards are present,

 how a person is exposed (route of exposure, as well as how often and how much exposure occurred),
 what kind of effect could result from the specific exposure a person experienced,
 the risk (or likelihood) that exposure to a hazardous thing or condition would cause an injury, or disease or some incidence causing damage, and
 how severe would the damage, injury or harm (adverse health effect) be from the exposure.

The effects can be acute, meaning that the injury or harm can occur or be felt as soon as a person comes in contact with the hazardous agent (e.g., a splash of
acid in a person's eyes). Some responses may be chronic (delayed). For example, exposure to poison ivy may cause red swelling on the skin two to six hours after
contact with the plant. On the other hand, longer delays are possible: mesothelioma, a kind of cancer in the lining of the lung cavity, can develop 20 years or more
after exposure to asbestos.
Once the hazard is removed or eliminated, the effects may be reversible or irreversible (permanent). For example, a hazard may cause an injury that can heal
completely (reversible) or result in an untreatable disease (irreversible).

What types of hazards are there?

A common way to classify hazards is by category:

 biological - bacteria, viruses, insects, plants, birds, animals, and humans, etc.,
 chemical - depends on the physical, chemical and toxic properties of the chemical,
 ergonomic - repetitive movements, improper set up of workstation, etc.,
 physical - radiation, magnetic fields, pressure extremes (high pressure or vacuum), noise, etc.,
 psychosocial - stress, violence, etc.,
 safety - slipping/tripping hazards, inappropriate machine guarding, equipment malfunctions or breakdowns.
 Effective controls protect workers from workplace hazards; help avoid injuries, illnesses, and incidents; minimize or eliminate safety and health risks; and help employers
provide workers with safe and healthful working conditions. ... Identify and evaluate options for controlling hazards, using a "hierarchy ofcontrols."

Baking Tools
 Baking Pans. Common sizes are 9” x 5” or 8 1/2” x 4 1/2”. ...
 Dough Hook. The dough hook is used to knead dough with hand or stationary mixers right in the bowl. ...
 Food Processor. ...
 Measuring Spoons and Cups. ...
 Mixing Bowl. ...
 Pastry Brush. ...
 Plastic Wrap/Kitchen Towel. ...
 Rolling Pin.
More items...

Pastry is a dough of flour, water and shortening (solid fats, including butter) that may be savoury or sweetened. ... Pastry dough is rolled out thinly and used as a
base for baked products. Pastry is differentiated from bread by having a higher fat content, which contributes to a flaky or crumbly texture.
Pastry - Wikipedia
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Search for: What is Bread & Pastry?
Is Bread and Pastry the same thing?
What are the tools of bread and pastry?
Baking Tools
 Baking Pans. Common sizes are 9” x 5” or 8 1/2” x 4 1/2”. ...
 Dough Hook. The dough hook is used to knead dough with hand or stationary mixers right in the bowl. ...
 Food Processor. ...
 Measuring Spoons and Cups. ...
 Mixing Bowl. ...
 Pastry Brush. ...
 Plastic Wrap/Kitchen Towel. ...
 Rolling Pin.
More items.

What is the importance of bread?

Breads are rich in complex carbohydrates. Carbohydrates are an important part of our diet as they provide us with energy. Our bread contains various B
vitamins, including Thiamin (Vitamin B1) and Niacin (Vitamin B3) which are essential for releasing energy from food.
The Importance of Bread | Pat The Baker
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What is the history of bread and pastry?
What is Bread & Pastry?
Pastry is a dough of flour, water and shortening (solid fats, including butter) that may be savoury or sweetened. ... Pastry dough is rolled out thinly and used as a
base for baked products. Pastry is differentiated from bread by having a higher fat content, which contributes to a flaky or crumbly texture.

ood Service Industry Job Market

 Executive Chef. Manages the kitchen staff, prepares work schedules, creates menus, and computes food costs.
 Sous Chef. ...
 Banquet Chef. ...
 Pastry Chef. ...
 Food Production Manager. ...
 Purchasing Manager. ...
 Private Club and Resort Manager. ...
 Institutional Food Service.
More items...

Culinary Careers ~ Training + Career Information for Student Chefs

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Lesson2 baking tools and equipment and their functions

1. BAKING TOOLS AND EQUIPMENT AND THEIR FUNCTIONS A.S PATAWI
2. Learning Objectives: The students should be able to: Identify the different baking tools and equipment and their function. Familiarize with the functions of baking tools and
equipment
3. Introduction From the start, the dough mixture was poured on a heated stones to bake it. Nowadays, there are many kinds of baking tools and equipment out in the market
that can be used and utilized in the kitchen. Using these tools and equipment appropriately can lead each and everyone to be successful in baking. Thus, proper handling and
used must be observed in the use of different baking tools and equipment.
4. 1. Measuring cups – they are used to measure dry and liquid ingredients. It consist of two types namely
5. Measuring spoons – consist of a set of spoons with different sizes for measuring small quantities of liquid or dry ingredients. a. Liquid measuring cup (graduated glass) - are
sold individually and made from clear glass or plastic, with measures indicated on the outside of the cup. b. Dry measuring cup - allows you to fill the cup to the top and then "level
off" or remove any extra with a straight edge knife or metal spatula. Available in nested sets of 4 to 8 cups. Made of metal or plastic, these cups do not have a pouring spout.
6.  Cake Turntable - makes cake decorating easier in every step of the process, from leveling and torting the cake layers and icing the layered cake to combing the sides of your
cake and creating detailed borders along the base and top edge sand icing work along the sides
7. Decorating / Pastry tips are pointed metal or plastic tube connected to the opening of the pastry bag and is used to form desired designs.
8. Pastry bag / Piping bag a funnel shaped container for icing or whipped cream
9. Rolling pin is used to flatten or roll the dough.
10. Pastry wheel / Pie cutter round blade knife used to cut dough when making pastries
11. Rubber scrapper is used to remove bits of food on sides of the bowl.
12. Palette knife is an extra long knife with an extremely flexible steel blade. It allows you to cleanly turn over drop scones or biscuits, spread cream, icing and cake fillings and to
smooth toppings for baked dishes. Also known as spatula.
13. Cake stand with tier a round platform on a pedestal for displaying a cake with different levels.
14. Cake pillar provides an essential structural support for tiered cakes.
15. Sauce pan a small deep cooking pan with a handle.
16. Chopping board, color coded – A different chopping board is needed for each type of food that is used. This cuts down the chance of contaminating one food with the bad
bacteria of another. a. GREEN - Working with and preparing vegetables and fruits should be done using a green board. b. WHITE - use these boards for dairy products.
17. Scale is used to measure ingredients for accurate measurements.
18. Grater is used to grate cheese, chocolate, and other fresh fruits.
19. Wooden Spoon – is also called mixing spoon which comes in various sizes suitable for different types of mixing.
20. Beaters is used in beating eggs or whipping cream
21. Mixing bowl comes in graduated sizes and has sloping sides; used for mixing ingredients
22. Wire whisks is used to beat or whip egg whites or cream.
23. Muffin pan has formed cups for baking muffins and cup cakes
24. Loaf pan is used to bake loaf bread.
25. Round pan in a wide variety of sizes, including professional layer cake pans in heights from 1 to 4 inches.
26. Sheet pan 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 pizza
27. Flour sifter/ Strainer/sieve used to separate and break up clumps in dry ingredients such as flour, as well as to aerate and combine them.
28. Double boiler a saucepan with a detachable upper compartment heated by boiling water in the lower one.
29. Pastry brush is used for greasing pans or surface of pastries and pastries.
30. Timer is used to in timing baked products, the rising of yeast and to check the doneness of cakes.
31. Electric Hand mixer For creaming , beating egg whites, mixing cake batters and icings.
32. Pastry or biscuit cutters For shaping dough and pastries
33. Pastry Blender This tool with a wooden handle and rounded steel blades is used to cut in shortening( solid fat) into flour to obtain flaky texture of pies and pastries.
34. Cooling rack For cooling cakes until ready for icings and frosting.
35. Wooden spoons For mixing batters. They come in different weights sizes and shape.
36. BAKING EQUIPMENTS
37. 1. Ovens are the workhorses of the bakeshop and are essential for producing the bakery products. Ovens are enclosed spaces in which food is heated, usually by hot air.
38. A. Deck Ovens are so called because the items to be baked either on sheet pans or in the case of some bread freestanding are placed directly on the bottom, or deck of oven.
This is also called STACK OVEN because several may be stacked on top of one another. Breads are baked directly on the floor of the oven and not in pans. Deck oven for baking
bread are equipped with steam ejector.

39. B. Rack oven is a large oven into which entire racks full of sheet pans can be wheeled for baking.
40. C. Mechanical oven The food is in motion while it bakes in this type of oven. The most common types are a revolving oven, in which his 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. Because of its size it is especially used
in high volume operations. It can also be equipped with steam ejector. The heat source is located in the bottom, underneath the deck, or floor of the oven.
41. D. Convection oven contains fans that circulate the air and distribute the heat rapidly throughout.
42. E. Wood fired oven also known as PUGON is oven that uses wood for cooking foods.
43. Mixer A mixer with attachment is equipment which uses a gear-driven mechanism to rotate a set of beaters in a bowl containing the food to be prepared. It automates 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.
44. Upright freezer -used to freezer that is tall rather than wide; use lower the temperature and thus slow down spoilage
45. Mechanical dough cutter mechanical operated machine used to cut regular and uniform size of dough. Cut of dough wary on the type of dough cutter.
46. Thanks for listening!
47. 1. It is used to remove bits of food on sides of the bowl. Rubber scraper 2. equipment which uses a gear-driven mechanism to rotate a set of beaters in a bowl containing the
food to be prepared. MIXER 3. For creaming , beating egg whites, mixing cake batters and icings. Hand mixer. 4. is used for greasing pans or surface of pastries and pastries.
Pastry brush 5. For mixing batters. They come in different weights sizes and shape. Wooden spoon
48. 6. is an extra long knife with an extremely flexible steel blade. – PALETTE KNIFE 7. For shaping dough and pastries. PASTRY CUTTER 8. For cooling cakes until ready for
icings and frosting. COOLING RACK 9. is used to grate cheese, chocolate, and other fresh fruits. GRATER 10. used to separate and break up lumps in dry ingredients
.STRAINER 11. round blade knife used to cut dough when making pastries or pies. PASTRY WHEEL PIE CUTTER 12. has formed cups for baking muffins and cup cakes.
MUFFIN PAN 13. are pointed metal or plastic tube connected to the opening of the pastry bag and is used to form desired designs. .PASTRY TIP
 1. 49. 14. is used to measure ingredients for accurate measurements. SCALE 15. This tool with a wooden handle and rounded steel blades is used to cut in shortening( solid fat)
into flour to obtain flaky texture of pies and pastries. PASTRY BLENDER 16. is used to bake loaf bread. LOAF PAN 17. is used to beat or whip egg whites or cream. WHIRE
WHISK 18. comes in graduated sizes and has sloping sides; used for mixing ingredients MIXING BOWL 19. is used to flatten or roll the dough. ROLLING PIN 20. a round
platform on a pedestal for displaying a cake with different levels. CAKE STAND WITH TIER

Classification of Baking Tools and Equipment📂

 Convection. Rotary. Deck or Cabinet. ...
 Bread toaster. Double broiler. Dutch oven. ...
 Flour sifter. Grater. Pastry brush. ...
 Measuring cups. Measuring spoons. Weighing scale. ...
 Mixing bowls. Wooden spoon. Rubber scrapper. ...
 Pastry blender. Pastry wheel. ...
 Tube center pan. Muffin pan.

Cleaners, Sanitizers & Disinfectants

Housecleaning may not be the most enjoyable activity in your day, but a few minutes killing germs can go a long way toward keeping your family healthy.

 Routine cleaning with detergent or soap and water removes dirt and grime from surfaces (ex: floors, walls, carpet, windows).
 Sanitizing removes dirt and small amounts of germs. Some items and surfaces are cleaned to remove dirt then sanitized (ex: bathrooms, counters, toys, dishes, silverware).
 Some items and surfaces require the added step of disinfecting after cleaning to kill germs on a surface (ex: changing tables, sinks, counters, toys).

Safety regulations are the strongest form of official advice that employers have to follow, and they are legally enforceable. Regulations are made by government ministers,
often following proposals from the Health and Safety Executive (HSE), and approved by Parliament.
Renewal of Professional ID Card
1. Professional or duly authorized representative must secure and accomplish a renewal form from the Registration Officer and submit one (1) recent passport size picture with nametag and
in white background.
2. Professional pays to cashier the renewal fee upon securing his/her printed renewal application. The schedule for claiming the PIC is printed on the lower portion of the printed form.
3. On the scheduled date, the professional or his/her duly authorized representative must present claim stub to the Registration Officer. He/she shall also present the Official Receipt showing
payment of the renewal fee and sign an acknowledgment of receipt of the PIC. When the PIC is claimed by a representative, the said representative must also present together with the
official receipt a *letter of authority or **Special Power of Attorney from the professional and valid IDs with signature from both parties.

NOTE:
* PRC-registered professional acting as representatives may transact with PRC upon presentation of Authorization Letter and his/her professional ID.

** Representatives filing the application and claiming the professional ID in behalf of the professional must present Special Power of Attorney and valid identification of the professional and the
representative.

For dual citizens renewing their PRC Professional Identification Card, please present the original and photocopy of any of the following at the International Affairs Division (IAD), 2nd Floor, PRC
Main Office:

CPD NOTICE

Notice to all professionals: the required CPD credit units for the renewal of Professional Identification Card (PIC) starting the year 2018 are as follows: (click HERE for the list).

Present your CPD Certificates indicating CPD credit units earned upon claiming your PIC.

Professionals who are unable to comply with the required CPD credit units shall be allowed to renew their PIC upon execution of an undertaking to complete the required CPD credit units for the
next compliance period.

The undertaking is included in the application for renewal of PIC (click here for sample, FOR VIEWING ONLY) and can only be availed until December 31, 2018.

Please be informed that the following services are available at the PRC offices and Service Centers.

1. Oath of Allegiance to the Republic of the Philippines or

2. Current and valid Philippine passport or
 3. Identification Certificate recognizing the applicant as a Filipino citizen

In case the original copy is not available, a Certified True Copy of the document will suffice.

Should any of the above stated documents is not applicable, former Filipinos citizens (Filipinos who were able to register at PRC but subsequently acquired another citizenship) will have to comply
with the requirements set under Category F (P.D. No. 541, “Allowing former Filipino Professionals to Practice their Respective Professions in the Philippines”) of PRC Resolution No. 668, series of
2012 and proceed to 2nd Floor, IAD, PRC Main Office for submission of requirements.

Important Notice
Professions to submit an updated certificate of good standing from their respective Accredited Professional Organization (APO) are the following:
 Aeronautical Engineers
 Agricultural Engineers
 Architects
 Customs Brokers
 Electrical Engineers
 Electronics Engineers
 Geodetic Engineers
 Guidance and Counseling
 Interior Designers
 Landscape Architects
 Real Estate Services
 10 most popular types of pastry: life's perfect sweet treats
 Croissants. A type of puff pastry from France, croissants are a rich, flaky roll named for their distinct crescent shape. ...
 Pies. A pie is a baked dish of fruit, meat or vegetables, typically made of a pastry-dough crust and often topped with pastry. ...
 Danishes. ...
 Macarons. ...
 Éclairs. ...
 Strudels. ...
 Cannoli. ...
 Pretzels.
More items...

10 most popular types of pastry: life's perfect sweet treats | Smart Tips
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Pastry - Wikipedia
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1.
2.
Pastry. Blackberry pie made with a pastry crust. Pecan and maple Danish pastry, a puff pastry type. Profiterole or cream puff, a choux pastry. Strudel, a phyllo
pastry. Pork pie on a plate. A French pastry shop display. Pastry chef with croquembouche. A typical Turkish baklava, a phyllo dough pastry sweetened with nuts
...
List of pastries · Shortcrust pastry · Choux pastry · Danish pastry

List of pastries - Wikipedia

https://en.wikipedia.org/wiki/List_of_pastries
1.
2.
Some dishes, such as pies, are made of a pastry casing that covers or completely contains a filling of various sweet or savory ingredients. There are five basic
types of pastry (a food that combines flour and fat); these are shortcrust pastry, filo pastry, choux pastry, flaky pastry and puff pastry.
Puff pastry · Flaky pastry · Shortcrust pastry

Pastry Products - Pfahnl Backmittel GmbH

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1.
With diverse convenience products, Pfahnl provides its customers with high-quality products for the safe production of outstandingly tasting pastry products.
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Directions
1. Mix the flour, sugar and baking powder in large bowl.
2. In another bowl beat eggs with milk and vanilla.
3. Add egg mixture to flour and mix till smooth.
4. Let stand for 5 minutes and mix again.
5. Pour mix in hot skillet to make 6 inch pancake. Flip when bubbles on edge break.
6. Enjoy!

7. Easy pancake recipe with 100% success guaranteed!

8. July 25, 2018
9. I found this super easy pancake recipe here and added a few changes.
10. 2 eggs
11. 1 cup of milk
12. 4 spoons of oil
13. 1/3 cup of brown sugar
14. 1 1/4 cups of flour
15. 2 teaspoons of baking powder
16. 1/4 teaspoons of vanilla extract
17.
18.
 19. Mix all ingredients together and fry

Homemade Easy Hot Cake Recipe

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Member recipe by stelladias77
SERVINGS
SERVES 6
Very easy and delicious.
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recipes will be moderated but they are not tested in the Good Food kitchen.

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Ingredients
 * 250 grams Plain Flour
 * 1 teaspoons Salt
 * 1 teaspoon Baking Powder
 * 4 whole Egg
 * 2 teaspoons Sugar
 * 2 Tablespoons Butter, Melted
 * 250 milliliters Milk


Method
1. Sift the flour. In a mixing bowl, combine sifted flour, salt and baking powder.

2. Now take a second bowl. Combine the egg, sugar, melted butter and milk. Next, slowly add egg mixture to the flour mixture.

3. Whisk until the batter is smooth like thin cream. Allow batter to rest 10 minutes.

4. Next heat a frying pan on medium heat and brush the pan with a little melted butter. Pour the batter on the pan using a small ladle about 1/4 cup or 30 ml, making
a basic pancake that about 5 to 6 inches in diameter. Cook both sides until nicely golden brown.

5. Serve your hot cake with jam or your favorite syrup.

What is the difference between hot cake and pancake?

If you look a bit further though, there are significant differences between Americanpancakes and other pancakes, so then the difference is that a hotcake is
usualy smaller and thicker then a pancake. A pancake is usualy thinner and can be rolled ot folded and easily filled with sweet or savoury fillings.

Cheese Puto Ingredients

1. 2 cups all-purpose flour.
2. 1 cup sugar.
3. 1 1/4 tablespoons baking powder.
4. 2 cups water.
5. 1 cup evaporated milk.
6. 1 medium egg.
7. 1/4 cup unsalted butter, melted.
8. 36 pieces cheddar cheese, cubed.

Cheese Puto Recipe: How to Make Easy Puto Cheese - Yummy.ph

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Cheese Puto Ingredients

 2 cups all-purpose flour.
 1 cup sugar.
 1 1/4 tablespoons baking powder.
 2 cups water.
 1 cup evaporated milk.
 1 medium egg.
 1/4 cup unsalted butter, melted.

How do you make creamy maja blanca?

1. Combine fresh milk, table cream, and cornstarch in a bowl. Stir to mix. Set aside.
2. Heat the coconut milk in a pot. Let boil.
3. Add the sugar, condensed milk, cream style sweet corn. Stir. ...
4. Transfer the mixture to a mold. Let it cool down. ...
5. Top with latik.
6. Slice into serving pieces.
7. Serve. Share and enjoy.
 How do you make Puto out of rice?
Ingredients
1. 4 cups rice flour.
2. 2 cups sugar.
3. 2 1/2 tbsp baking powder.
4. 2 cups coconut milk.
5. 2 1/2 cups water.
6. 1/2 cup melted butter.
7. 1 egg.
8. Cheese for topping.
More items...

How to Make Puto (Steamed Rice Cake): 8 Steps (with Pictures)

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Reader Approved

How to Make Puto (Steamed Rice Cake)

Puto is a steamed Filipino mini rice cake made out of rice flour (galapong). It is often eaten for breakfast, served with coffee or hot chocolate. Some people also
like to grate coconut over it or to eat it with dinugan, a pork blood stew. If you want to know how to make your own puto, see Step 1 to get started.
 Prep time: 20 minutes
 Cook time: 20 minutes
 Total time: 40 minutes

Ingredients


4 cups rice flour

2 cups sugar

2 1/2 tbsp baking powder

2 cups coconut milk

2 1/2 cups water

1/2 cup melted butter

1 egg
 

Cheese for topping

Food coloring (optional)

1 tbsp. tapioca (optional)

Steps
1.

1
Sift the dry ingredients together. Sifting your rice flour, sugar, and baking powder will help you combine the dry ingredients, get rid of any lumps, and get some
air into those ingredients. Just pour them into a bowl through a sifter, scraping a fork along the bottom of the sifter as they fall, allowing them to sift more easily.
Mix the ingredients well until they're thoroughly incorporated.
 If you don't have rice flour, you can use regular flour instead, though this is considered less traditional than using rice flour.
 If you're really serious about making puto, then you can combine the rice flour and water in a bowl, cover it, and let it sit at room temperature overnight. If you want
to do this, you should combine about 1 lb (16 oz) of rice flour with 1 1/2 cups of water.
2.
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Add the butter, coconut milk, egg, and water and mix all the ingredients thoroughly. Use a wooden spoon, whisk, or electric mixer to mix the ingredients
until they are thoroughly incorporated. If you don't have coconut milk, you can use half as much evaporated milk, or just regular milk, but that won't give the puto
the distinct traditional flavor it is known for.
 If you'd like the puto to be a bit more gelatinous, you can add 1 tbsp. of tapioca to the entire batch.
 Though food coloring isn't necessary, it can make this treat more colorful. Some common colors for puto are lime green, yellow, or purple. If you'd like to create a
multitude of colors, you can even divide the batch into four parts, and place 1-2 drops of unique colors in three of them; you can leave the fourth batch without
coloring, to create a nice "white" color for contrast.
3.

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Pour the mixture in molds or small cupcake pans. If you're not using cupcake paper, you can grease the molds with butter to prevent the treats from sticking to
them. You should fill the mixture to the top or a little bit below the molds. They'll expand as they cook, so you don't want them to leave some room for them to
grow. Some would even say to only fill the molds three-quarters of the way.
4.

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Put cheese on top of the mixture. Cut the cheese into little squares about the size of a half-dollar, a little larger than a quarter. If you're using regular cheese,
then you should put it on the mold before you start steaming. However, if you're using Quickmelt cheese, then you should put the little squares on at the end of the
steaming process, when there are just two minutes left. That's all you'll need to melt the Quickmelt cheese.
5.
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Prepare the steamer. Make sure you've put the necessary amount of water in the steamer and have set it to cook. You can line it with cheesecloth to protect the
molds and use more cloth to cover it. Or you can just stick to using an ordinary lid to cover the steamer. You can start preparing the steamer as you mix the
ingredients together to save time.
6.

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Put the molds in the steamer and steam for 20 minutes. You can start checking up on them after 10 minutes. Once you can put in a toothpick and have it come
out clean when you take it out, then the puto is ready. Just remember to leave two minutes for cooking at the end if you're using Quickmelt cheese.
7.

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Remove the puto from the molds. Give them a minute or two to cool down before you do this. When they're ready to handle, arrange them on a serving plate.
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 Serve. This treat is best served warm, so you should enjoy it immediately. Puto can be enjoyed on its own at any time of day, but many people love to have it with
coffee. You can also enjoy it along with dinugan, pork blood stew, if you like.

Bibingka
Print
Prep time
10 mins
Cook time
25 mins
Total time
35 mins

Yield: 2 Pieces

Ingredients
 2 cups rice flour
 1 cup sugar
 2 tablespoons baking powder
 ½ teaspoon salt
 1 (13.5 ounces) can coconut milk
 2 tablespoons butter, melted
 5 eggs, beaten

For Toppings

 2 salted eggs, peeled and sliced lengthwise

 2 ounces cream cheese, sliced thinly (you can substitute cubed kesong puti or shredded queso de bola)
 Margarine, softened
 Grated mature coconut (niyog)
 Sugar to taste

Equipment
 Banana leaves
 2 Aluminum pie pans

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Instructions
1. Rinse banana leaves under warm water and trim away thick edges. Cut leaves into about 10 -inch diameter rounds (large enough to
cover bottom and sides of baking pan). Quickly pass and heat leaves over stove flames for a few seconds or until just softened. Line
pie pans with the leaves, making sure they are intact with no rips.
2. In large bowl, combine rice flour, sugar, baking powder and salt. Whisk together until well dispersed.
3. In another bowl, combine coconut milk and butter and stir until blended. Add to rice flour mixture and gently stir until batter is
smooth. Add beaten eggs and stir until blended.
4. Divide mixture and pour into the prepared pie pans. Arrange egg and cheese slices on top. Bake in a 350 F oven for about 20 t o 25
minutes or until golden and toothpick inserted in the middle comes out clean. If desired, place under the broiler for about 1 mi nute
or until nicely charred.
5. Remove from heat and spread margarine on top. Garnish with grated coconut and sprinkle with sugar to taste. Serve hot.

Rice Cake Bibingka or Bibingkang Galapong is a cake made basically from rice flour (galapong), coconut milk, sugar, eggs, and baking powder.

Bibingka Ingredients
 2 cups rice flour
 3/4 cup sugar
 3/4 cup shredded you coconut
 1/4 teaspoon salt
 1/4 cup grated cheese
 1/4 teaspoon baking powder
 1-1/2 cup water
 2 eggs
 Banana leaves
 Margarine
  Sugar

How to make bibingka

1. Mix well all the first 8 ingredients together in a big bowl. Set aside.
2. Line pot with banana leaves and place pot over live charcoal in a clay oven.
3. Pour the mixture into the pot and cover with a sheet of metal.
4. Add live charcoal on top of the sheet metal.
5. Cook bibingka for 15 – 20 minutes or until done.
6. Take off bibingka from the pot and grease with margarine, then sprinkler with sugar. Serve and enjoy!