Republic of the Philippines

CEBU TECHNOLOGICAL UNIVERSITY

CARMEN CAMPUS
R.M. Durano Avenue, Poblacion, Carmen, Cebu, Philippines
Website: http://www.ctu.edu.ph E-mail: [email protected]
Phone: +6332 266-9359 | 266-9357 | 260-1009

MARICRIS D. COLIPANO, MBA

AUGUST 2024

i
 Republic of the Philippines
CEBU TECHNOLOGICAL UNIVERSITY
CARMEN CAMPUS
R.M. Durano Avenue, Poblacion, Carmen, Cebu, Philippines
Website: http://www.ctu.edu.ph E-mail: [email protected]
Phone: +6332 266-9359 | 266-9357 | 260-1009

INSTRUCTIONAL
MATERIALS
in
BREAD
AND
PASTRY

By: Maricris D. Colipano

Instructor

ii
 Republic of the Philippines
CEBU TECHNOLOGICAL UNIVERSITY
CARMEN CAMPUS
R.M. Durano Avenue, Poblacion, Carmen, Cebu, Philippines
Website: http://www.ctu.edu.ph E-mail: [email protected]
Phone: +6332 266-9359 | 266-9357 | 260-1009

Preface
This module is designed to provide students with a thorough grounding in the principles
and practices of Bread and Pastry making, equipping them with the essential skills
needed for a successful career in the culinary industry.

Bread and Pastry making is an intricate and rewarding field that combines artistry with
science. In this module students will gain a deep understanding of the techniques and
processes that underpin the creation of a wide range of baked goods. From the
chemistry of fermentation to the precision of pastry construction, this course offers a
comprehensive exploration of both traditional and contemporary baking practices.

Key areas to focus within this module include:

Bread Making: Detailed study of yeast fermentation, dough development and baking
techniques essential for producing various types of bread, from simple loaves to
complex creations.
Pastry techniques: Mastery of essential pastry skills, including the preparation of
laminated doughs, choux pastry and a variety of pastry fillings and decorations.
Ingredient Properties: Examination of the role and characteristics of different
ingredients used in bread and pastry making, fostering a scientific understanding of
their functions and interactions.
Health and Safety: Emphasis on maintaining high standards of hygiene and safety
within the kitchen environment, critical for professional practice.
Innovation and Trends: Insight into current trends and innovations within the baking
industry, encouraging creativity and contemporary relevance in students work.

The Bread and Pastry module is structured to provide a balanced educational

experience, integrating theoretical knowledge with extensive practical application.
Students will engage in hands-on baking sessions. Allowing them to apply their
learning and develop their technical proficiency. Additionally, the module will
encourage critical thinking and problem solving, essential skills for any aspiring baker
or pastry chef.

By the conclusion of this module, students will possess the knowledge and skills
necessary to excel in the field of bread and pastry making. Whether pursuing a career
in a professional bakery, opening a boutique patisserie or contributing to the culinary
arts through innovation and excellence, students will find this module to be an
invaluable part of their educational journey. May your experience in the Bread and
Pastry module be both enlightening and inspiring, laying the foundation for your future
achievements in the culinary arts.

iii
 Republic of the Philippines
CEBU TECHNOLOGICAL UNIVERSITY
CARMEN CAMPUS
R.M. Durano Avenue, Poblacion, Carmen, Cebu, Philippines
Website: http://www.ctu.edu.ph E-mail: [email protected]
Phone: +6332 266-9359 | 266-9357 | 260-1009

TABLE OF CONTENTS

Cover Page i
Title Page ii
Preface iii
Table of Contents iv
Orientation
Chapter
1. Introduction
Basic Concept in Bread and Pastry Production 1
Career Opportunities 2
Baking tools, Equipment and their uses and functions 9

2. Prepare and Produce Bakery Products

Prepare bakery products 23
Decorate and present bakery products 56

3. Prepare and Produce Pastry Products

Prepare pastry products 63
Decorate and present pastry products 77
Store pastry products 82

4. Prepare and Present Gateaux, Tortes and Cakes

Prepare sponge and cakes 84
Prepare and use fillings 89
Decorate cakes 93

5. Prepare and Display Petits Fours

Prepare fresh petits fours 94
Display petits fours 102
Store petits fours 105
Store Cakes 109

iv
 Republic of the Philippines
CEBU TECHNOLOGICAL UNIVERSITY
CARMEN CAMPUS
R.M. Durano Avenue, Poblacion, Carmen, Cebu, Philippines
Website: http://www.ctu.edu.ph E-mail: [email protected]
Phone: +6332 266-9359 | 266-9357 | 260-1009

CONTENT STANDARD:
 Basic Concept in Bread and Pastry Production
 Career Opportunities

LEARNING COMPETENCIES:
The students:
1. explain core concepts in bread and pastry production (CLO1)
2. discuss the relevance of the course (CLO1)
3. explore opportunities in bread and pastry production (CLO3)

COURSE OVERVIEW
Learning Objectives:
1. to familiarize with the nature and philosophy of the course
2. to identify and discuss the career opportunities related to the course
Course Description: Bread and Pastry.
This course is designed as a working guide for students to develop the necessary set of skills and
competencies to become future baking professionals.
Philosophy:
Baking requires multitasking skills such as the ability to mix ingredients while keeping an eye on
what is already in the oven and cleaning the kitchen premises. It also requires a good sense of timing,
flexibility to adjust recipes as needed to ensure the best possible outcome. Honing baking skills also may
develop leadership aptitude, especially if taking the lead when working as a group. While baking often
requires following a recipe, it also encourages creativity and outside-the-box thinking especially when
a mistake is committed. Self-confidence is another positive effect of good baking skills. Once an
individual produces several tasty and attractive treats on their own, it is easy to feel good about himself
having achieved such an accomplishment.

Baking skills are vital if one plans to become a professional baker or pastry chef. One can also use
his/her cooking and planning abilities to create a thriving business. As one gains experience baking for
others, he/she will develop a sense of what is attractive and desirable, and what is less popular, allowing
him/her to create profitable business strategies.

Career Opportunities
Commis - Pastry
Commis chef is the French culinary term for an apprentice chef working in a large professional
kitchen. A commis chef trains under another chef (chef de partie), thereby learning the role and job

1
 Republic of the Philippines
CEBU TECHNOLOGICAL UNIVERSITY
CARMEN CAMPUS
R.M. Durano Avenue, Poblacion, Carmen, Cebu, Philippines
Website: http://www.ctu.edu.ph E-mail: [email protected]
Phone: +6332 266-9359 | 266-9357 | 260-1009

responsibilities of that particular chef’s station. A chef de partie, station chef, or line cook, is a chef in
charge of a particular area of production in a restaurant. In large kitchens, each chef de partie might
have several cooks or assistants. In most kitchens, however, the chef de partie is the only worker in that
department. Line cooks are often divided into a hierarchy of their own, starting with "first cook," then
"second cook," and so on as needed by the establishment.
Jobs for commis chefs are a source for learning and on-the-job training, and involve such work
as chopping and basic food preparation. Working as a commis chef is crucial to gaining the professional
experience necessary to become a better chef. Commis chefs often train under more experienced chefs
who can teach them the tips and tricks which they may not be able to learn from culinary school. Entry-
level commis chefs or apprentices should not expect to shoulder a large amount of responsibilities.
While they are undoubtedly involved in food preparation, the apprentice-level chef position is meant as
a transition between culinary school and the professional chef’s kitchen. Depending on one’s culinary
training or specialization, training as a commis chef could involve working at different chef de partie
stations. Commis chefs’ training under pastry chefs will typically focus on the different pastry chef jobs
and not venture out into other kitchen stations.
On the other hand, working as a commis chef is a great way to pick a specialization or which chef
station one would most like to work in. Typically, a commis chef will spend several months working
under a chef de partie at a given station, thereby allowing him to learn the job responsibilities of that
station through hands-on experience. As a commis chef, one can get a sense of the pressures and pacing
of working in a professional chef de partie kitchen.

Baker
A baker mixes and bakes ingredients according to recipes to produce varying types and quantities
of breads, pastries, and other baked goods. He/she is commonly employed in commercial bakeries that
distribute breads and pastries through established wholesale and retail outlets, mail order, or
manufacturers' outlets. A baker should possess the following skills and competencies: coordination,
management of material resources, management of personnel resources, planning and implementation,
oral comprehension and number facility. A baker must also have pleasing physical attributes and
characteristics, enjoys practical work, has good hand and eye coordination as well as good health, with
no skin allergies or chest complaints, can pay attention to details, and neat and clean.

The following is the list of common tasks performed by a baker:

 observes color of products being baked, and adjusts oven temperatures, humidity, and conveyor
speeds accordingly;
 sets oven temperatures and places items into hot ovens for baking;
 combines measured ingredients in bowls of mixing, blending, or cooking machinery;
 measures and weigh flour and other ingredients to prepare batters, dough, fillings, and icings, using
scales and graduated containers;
 rolls, kneads, cuts, and shapes dough to form various bakery products;
 places dough in pans, molds, or on sheets, and bakes in production ovens/grills;
 checks quality of raw materials to ensure that standards and specifications are met;
 adapts the quantity of ingredients to match the number of items to be baked;
 applies glazes, icings, or other toppings to baked goods, using spatulas or brushes;
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 Republic of the Philippines
CEBU TECHNOLOGICAL UNIVERSITY
CARMEN CAMPUS
R.M. Durano Avenue, Poblacion, Carmen, Cebu, Philippines
Website: http://www.ctu.edu.ph E-mail: [email protected]
Phone: +6332 266-9359 | 266-9357 | 260-1009

 checks equipment to ensure that it meets health and safety regulations and performs maintenance
or cleaning, as necessary.

In the Philippines, bakers often start their careers as apprentices or trainees. Apprentice Bakers
usually start in craft bakeries, while trainees usually begin in store bakeries, such as those in
supermarkets. Many apprentice bakers take short term courses/trainings and may work towards a
certificate in baking. Bakers may also be employed in the following industries: Hotels and Restaurants;
and Private Households with Employed Persons. Bakers in retail or wholesale establishments may
progress to supervisory jobs, such as department managers or team leaders in supermarkets. A few of
these workers may become buyers for wholesalers or supermarket chains. Some bakers go on to open
their own bakeries.
Specialization is certainly the biggest difference between a baker and a pastry chef. A baker
generally produces all sorts of baked goods while a pastry chef tends to focus solely on sweet products.
Bakers make bread, rolls, pastries, pies, cookies, cakes, quiches, and a variety of savory dishes. They are
the generalist in the baking world. A baker could work on any baking product, and most professional
bakers produce large quantities of fresh items each day. In a factory setting, a baker might work on
thousands of loaves of bread or bake rolls by the gross. In a retail bakery, a baker might work up batch
after batch of donuts for the morning rush followed by loaves of bread for the evening meal. Birthday
cakes with basic decorations are another common item produced at most bakeries.
To become a professional baker, one needs to learn how to use industrial baking equipment, follow
a recipe, and create consistent products. Learning how to use a proof box and how to double a recipe
are all core competencies for any baker. Manual labor makes up a large part of any position as a baker.
Bending, twisting and lifting are all part of the job as a baker moves the dough from the mixer to the
sheets to the oven racks. On the other hand, pastry chefs mostly work in a restaurant setting. In a
restaurant, a pastry chef might not deal with the volume like in a factory or bakery setting, but spends
more time on each item. A pastry chef typically works on dessert items and deals with more complex
presentations, developing dessert menus, and other complex tasks. Instead of hours of manual labor,
many pastry chefs need fine-tuned hand-eye coordination to create intricate displays.
A baker can become a pastry chef with some specialization. Every pastry chef is a baker, but not
every baker develops the skills needed to become a pastry chef. While bakers work almost exclusively
from existing recipes and only on baked goods, a pastry chef will often work on all types of desserts.
The wider range of skills associated with a pastry chef position may explain the pay disparity or the
variance in the salary of a pastry chef and a baker. Transitioning from a position as a baker to a pastry
chef often requires a considerable amount of on-the-job training. He would need to start working in a
restaurant on the line, before gradually working his way up the ranks.

References:
Brickman, S. (2010). "How French Laundry's Chefs Reach for the Stars." San Francisco Chronicle.
Bureau of Local Employment. Department of Labor and Employment (2017). Retrieved from
http://www.ble.dole.gov.ph/index.php/cg/85-baker
Pastry School Source (2017). Retrieved from
http://www.pastryschoolsource.com/commis-chef-jobs
Performance Tasks/Activities:
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 Republic of the Philippines
CEBU TECHNOLOGICAL UNIVERSITY
CARMEN CAMPUS
R.M. Durano Avenue, Poblacion, Carmen, Cebu, Philippines
Website: http://www.ctu.edu.ph E-mail: [email protected]
Phone: +6332 266-9359 | 266-9357 | 260-1009

Direction: After the self-introduction by the faculty, the students will be introducing themselves by pairs
in front of the class. Each student will choose a partner and both will be given 15 minutes to get to know
each other, asking questions about the following information: name, age, address, family background,
personal likes and dislikes, the reason for his/her inclination towards baking, and the ideal/dream
product to bake and the reason for this choice. Each pair will be given a maximum of 2 minutes to
introduce each other.

Assessment/Evaluation Tools:

Quiz # 1
Direction: Answer the following questions briefly. Write the correct answers on the space provided.
1. What is the nature of this course?
2. Why is the study of baking important?
3. What skills and competencies are required in baking?
4. What are the career opportunities related to the course?
5. Differentiate a pastry chef from a baker.

FUNDAMENTALS OF BAKING
Learning Objectives:
1. to discover the historical background of baking
2. to define the terms which are commonly used in baking

History of Baking
Baking is as old as human existence. Since then, grains have dominated the human diet. During
early centuries, wild grains were toasted and pounded hallowed out stones. Then, the water was poured
into the coarse meal to make paste and this mixture was laid on a heated flat stone to be cooked. It was
then were flat bread started and this flat bread is still evident today.
Records show that already in the years 2600-2100 B.C. bread was baked by Egyptians, who it is
believed had learned the skill from the Babylonians. A relief representing the royal bakery of Ramses
features bread and cakes, some of these were shaped in the form of animals and used for sacrifices.
Other early records, this time by the Greek scholar (Aristophanes 450-385 B.C), show the existence of
honey flans and patterned tortes. According to Aristophanes, the ancient Greeks also had a type of
doughnut made from crude flour and honey called “Dispyrus” a ring-cake that was submerged in wine
and consumed hot.
Inevitably, Greek culture influenced the Roman Empire. Bakery know-how was transformed and
really flourished. During the fourth century A.D., evidence also emerges of the first pastry-cook’s
association or “pastillarium” in those times nomenclature. Now it is well known, the Romans were a
lusty, festivity loving lot and even though a decree was passed by the Senate designed to curb excesses
by citizens, the sweet art of pastry-cooking (considered decadent by some) emerged as a highly
respected profession. Indeed, the bakery business was so profitable that in the time of Christ around
three hundred independent bakers existed in Rome. The rewarding and diverse trade of this business
then was recorded by Cato (234-148 B.C.). The engravings on a tomb-stone of a Roman baker, dating
4
 Republic of the Philippines
CEBU TECHNOLOGICAL UNIVERSITY
CARMEN CAMPUS
R.M. Durano Avenue, Poblacion, Carmen, Cebu, Philippines
Website: http://www.ctu.edu.ph E-mail: [email protected]
Phone: +6332 266-9359 | 266-9357 | 260-1009

back to the first century A.D., show the different stages in the production of bread at that time.

From the Roman Empire, the art of pastry-cooking gradually spread throughout Europe and the
world. One of the best-known painters, the Dutchman, Rembrandt, created a sketch in 1635 showing a
pancake cook in the streets, surrounded by children eagerly waiting and hoping for a sample. In Holland,
such pancake cooks belonged to the daily street scene at that time.

History of Bread and Pastry in the Philippines

Bread and pastry hold a significant place in Filipino cuisine and culture, reflecting the country’s rich history
and diverse influences. The evolution of bread and pastry in the Philippines is shaped by colonization, trade,
and local ingenuity.

Pre-colonial Era

Before the arrival of foreign colonizers, Filipinos mainly consumed rice and root crops. Indigenous
communities cooked food over open fires or in clay ovens (known as dapog). Bread and pastry were not part
of the traditional diet. Sweetened rice cakes (kakanin), made from rice flour, sugar, and coconut milk, were
common and remain popular today.

Spanish Colonial Period (1565-1898)

The introduction of bread and pastry began with the arrival of the Spanish colonizers in the 16th century. They
introduced wheat, which was not native to the Philippines. The Spaniards also brought new techniques of
baking, giving rise to various types of bread, including pan de sal (salted bread), ensaymada (soft brioche-like
bread topped with sugar and cheese), and pan de coco (bread filled with sweetened coconut). These became
staples in Filipino households.

 Pan de Sal: One of the most iconic breads in the Philippines. It originally had a harder crust, influenced
by European-style bread, but as the years passed, it evolved into a softer version, making it more
appealing to the Filipino palate.
 Ensaymada: This pastry, with its Spanish roots, began as a simple bread, often topped with butter and
sugar. Over time, it has transformed into a rich and buttery treat often topped with grated cheese,
showing a blend of Western and Filipino flavors.

American Period (1898-1946)

The American occupation brought further influences, particularly with the introduction of commercial
bakeries and mass-produced bread. The popularization of wheat flour expanded the variety of breads. New
techniques, ingredients, and pastries became widespread, with the introduction of cakes, cookies, and
doughnuts to local bakeries.

5
 Republic of the Philippines
CEBU TECHNOLOGICAL UNIVERSITY
CARMEN CAMPUS
R.M. Durano Avenue, Poblacion, Carmen, Cebu, Philippines
Website: http://www.ctu.edu.ph E-mail: [email protected]
Phone: +6332 266-9359 | 266-9357 | 260-1009

One key contribution from the Americans was the commercialization of sliced bread, which became accessible
to the Filipino masses. During this period, monay (a dense and sweet bread), and mamon (sponge cake) became
widely popular.

Modern Era

Today, bread and pastry have become integral to the Filipino diet. Bakeries can be found in almost every town,
offering a wide variety of bread and pastries influenced by both foreign and local traditions. The growth of
modern bakeries, including brands such as Goldilocks and Red Ribbon, has brought international-style cakes
and pastries to a wider audience. However, traditional Filipino bread, such as pan de sal, remains a favorite
across generations.

Artisanal bakeries, focusing on high-quality ingredients and creative approaches, are also growing in
popularity in urban centers, showcasing the evolving tastes and preferences of the Filipino people.

Baking Terminologies

Age - To keep the food with alcoholic ingredients at a given time to make it more flavorful.
Alternately add - To add a little of dry ingredients into the batter first then a little of the liquid
ingredients before beating, repeat the process until the mixture become smooth.
Baine marie - To place baking pan in a bigger pan half-filled with water and submerge it then bake so
that it will cook gently without drying the product because steam moderates the temperature.
Bake - To cook inside oven or any oven type appliances.
Blend - To mix or more ingredients until having homogeneous mixture.
Blind Baking - To pre-bake the pie crust without filling, putting ceramic weight or baking beans on top
in order to keep it in shape and to avoid blistering.
Cream - To blend sugar and shortening until smooth and fluffy, using electric mixer can shorten the
time and make it easier to do the task.
Cut - in - To distribute shortening in flour particles until pea- size crumbs are obtained. This may be
done using pastry blender, tines of fork or two knives. Rub in by the use of hands and pulse- in by using
food processor.
Docking - To prick an unbreak pie crust using fork before baking, so that the steam will escape and
prevent ballooning.
Double Panning - to bake with underlining baking sheet or using double baking sheet to keep away
from burnt products.
Dredge - To coat the surface of the food with dry ingredients like flour, nuts, and grated coconut or
chocolates.
Flush heat - To put a tin of water inside the oven while pre-heating when water boils as the steam
circulates. This technique helps regulate oven temperature.
Flute - To crimp the edge of the pie crust and make decorative design.
Foaming - To aerate egg whites rapidly to incorporate air cells and form texture.
Fold-in - To mix egg yolk mixture to egg white mixture, using rubber scraper; cut down at the center
of the bowl, then go through the bottom and up to the surface while frequently turning the bowl.

6
 Republic of the Philippines
CEBU TECHNOLOGICAL UNIVERSITY
CARMEN CAMPUS
R.M. Durano Avenue, Poblacion, Carmen, Cebu, Philippines
Website: http://www.ctu.edu.ph E-mail: [email protected]
Phone: +6332 266-9359 | 266-9357 | 260-1009

Glace - To coat with icing like sugar glace.

Glaze - To cover with thin sugar syrup to make the surface shiny.
Grease - To brush the baking pan with shortening to prevent finished product from sticking.
Grease and flour - To brush the baking pan with shortening before dusting it with flour, shake - off and
discard the excess flour.
Grease and line - To brush the baking pan with shortening before it is lined with wax paper for easy
removal of baked cake.
Knead - To work the dough with by hands with pressing and stretching motion in order to develop the
gluten formation and to make it pliable and elastic.
Let - rise - To allow fermentation and leavened yeast dough until double in bulk.
Make a well - To make a whole at the center of the dry ingredients.
Melt - To dissolve butter, margarine or chocolate by means of heat using double broiler.
Misting - To spray the bread, coating with water before baking to form crisp crust.
Mix - To combine ingredients in any way that affects a distribution.
Over spring - To rapidly accelerate the size of yeast bread in the first five minutes inside the oven. This
is due to the formation and expansion of trapped air pockets caused by extreme heat.
Par-bake - To bake partially or half bake.
Pre-heat - To fire in the oven prior in baking to prepare the required heat.
Punch down - To flatten leavened dough using the hand to break down large air pockets and releases
excess gas and alcoholic aroma.
Scald - To heat near to the boiling point
Score - To cut or slash with sharp knife the top of bread to allow expansion and create design.
Sheet out - to place the dough in the baking pan
Stir in - To put other ingredients to first mixture.
Until done - To test if the cake is already baked, when a cake tester or a skewer inserted at the center
and comes out clean.
Window test - To check the dough if the gluten is already developed.
Whip - To beat rapidly and aerate due to incorporation of air cells as in whipping egg whites to make
meringue.

References:
Villverde-Gabriel, El. (2012). Passion to Bake. Baking Guide for Beginners. Books Atbp. Publishing
Corp. Mandaluyong City.
http://www.pfisterconsulting.com/history.htm
Fernandez, Doreen. Palayok: Philippine Food Through Time, On Site, in the Pot. Bookmark, Inc., 2000
Alejandro, Reynaldo. The Philippine Cookbook. Penguin, 1985.
Sanchez, Edilberto N. “The Evolution of Pan De Sal.” Philippine Daily Inquirer, 1994.
Medina, Marielle. “Ensaymada Through the Ages.” The Manila Times, 2019.

Performance Tasks/Activities:
Direction: Prepare a round robin session focusing on understanding of the baking terminologies. The
teacher will describe/define the term and will call the first student to give the answer in 10 seconds. If

7
 Republic of the Philippines
CEBU TECHNOLOGICAL UNIVERSITY
CARMEN CAMPUS
R.M. Durano Avenue, Poblacion, Carmen, Cebu, Philippines
Website: http://www.ctu.edu.ph E-mail: [email protected]
Phone: +6332 266-9359 | 266-9357 | 260-1009

the student who was called will be able to give the correct answer, he/she will earn points then will
describe/define another term and shall call another student to give the answer. If the answer to be given
is not correct, he/she will call another student to answer. The session will last until all terms have been
mentioned. The teacher will assign the number of points to be earned by each student in this activity.

Assessment/Evaluation Tools:

Quiz # 2
Direction: Identify the term which is being described in each of the following items. Write the correct
answer on the blank provided before each number.
______1. to keep the food with alcoholic ingredients at a given time to make it more flavorful
______2. to place baking pan in a bigger pan half-filled with water and submerge it then bake so that it
will cook gently without drying the product
______3 to cook inside oven or any oven type appliances.
______4. to mix or more ingredients until having a homogeneous mixture.
______5. to place baking pan in a bigger pan half-filled with water and submerge it then bake so that it
will cook gently without drying the product
______6. to cover with thin sugar syrup to make the surface shiny
______7. to blend sugar and shortening until smooth and fluffy, using electric mixer can shorten the time
and make it easier to do the task.
______8. to distribute shortening in flour particles until pea size crumbs are obtained.
done using pastry blender, tines of fork or two knives
______9. to coat the surface of the food with dry ingredients
______10. to bake with underlining baking sheet or using double baking sheet to keep away from burnt
products.
______11. to bake partially or half bake.
______12. to fire in the oven prior in baking to prepare the required heat.
______13. to flatten leavened dough using the hand to break down large air pockets and releases excess
gas and alcoholic aroma.
______14. to heat near to the boiling point.
______15. to put other ingredients to first mixture

8
 Republic of the Philippines
CEBU TECHNOLOGICAL UNIVERSITY
CARMEN CAMPUS
R.M. Durano Avenue, Poblacion, Carmen, Cebu, Philippines
Website: http://www.ctu.edu.ph E-mail: [email protected]
Phone: +6332 266-9359 | 266-9357 | 260-1009

CONTENT STANDARD:
 Baking tools, equipment and their uses and functions

LEARNING COMPETENCIES:
The students:
1. Familiarize the different baking tools, equipment and their uses and functions (CLO3)

ORIENTATION TO THE KITCHEN AND FAMILIARIZATION WITH THE BAKING TOOLS &
EQUIPMENT AND INGREDIENT

Learning Objectives:
1. to be oriented about the rules to be observed while using the kitchen laboratory
2. to enumerate and describe the different tools and equipment used in baking
3. to familiarize with the properties and use of the different tools and equipment

Orientation to the Kitchen Laboratory

Kitchen laboratories are necessary to develop skills-oriented students through practical training as
preparation for their chosen fields of specialization. Thus, the kitchen laboratory serves as a venue for
students and teachers to hone skills and knowledge, while making learning more interactive and
responsive to the industry needs.

Kitchen Safety Rules:

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

2. Never cook in loose clothes and keep long hair tied back. This will prevent accidentally catching
fire or food contamination
3. Never cook while wearing dangling jewelry.
4. Keep potholders nearby and use them. Be careful not to leave them near an open flame.
5. Turn pot handles away from the front of the stove.
6. Don’t let temperature-sensitive foods sit out in the kitchen. Raw meat, fish, and certain dairy
products can spoil quickly, so refrigerate or freeze them right away.
7. Wipe up spills immediately. Keep the floor dry so that no one slips and falls.
8. Separate raw meat and poultry from other items whenever you use or store them. This
precaution avoids cross-contamination of harmful bacteria from one food to another.
9. Wash your hands before handling food and after handling meat or poultry.
10. Check the location of the fire extinguisher readily accessible in the kitchen.

Baking Tools & Equipment

Equipment:
1. Mixers
Mixers are one of the essential tools in baking. Although a small quantity of dough can be mixed by hand,
electric mixers are required in large scale baking such as those in commercial bakery.
9
 Republic of the Philippines
CEBU TECHNOLOGICAL UNIVERSITY
CARMEN CAMPUS
R.M. Durano Avenue, Poblacion, Carmen, Cebu, Philippines
Website: http://www.ctu.edu.ph E-mail: [email protected]
Phone: +6332 266-9359 | 266-9357 | 260-1009

Vertical Mixer
This type of mixer is one of the most common equipment used in baking as shown in Figure 1 below.

Tabletop mixers have the capacity of 4.75 to 19 L with the following main attachments:
o Paddle- is used for general mixing
o Wire whip- is used for beating egg foams and cream
o Dough arm- is used for mixing and kneading yeast dough.

It is important to make sure that you are using the right attachment in your mixer to produce good
quality product.

2. PROOFER – A proofer is a special box in which the ideal conditions for fermenting yeast dough
can be created. The box maintain s a preset warm temperature and humidity level appropriate
to the specific dough.

3. OVENS – It is a workhorse of the bakery and pastry shop. They are essential for producing
breads, cakes, pasties, cookies and other baked products. Ovens are enclosed spaces in which
food is heated, usually by hot air (except in the case of microwave ovens, which are not
especially useful in the bakeshop.)

Deck Oven – Deck oven are so called because the item to be baked- either on sheet pans or, in the case
of some breads, freestanding - are placed directly on the bottom, or deck, of the oven. There are no racks
for holding pans in deck ovens. Deck oven are also called Stack ovens because several may be stacked
on top of one another.

10
 Republic of the Philippines
CEBU TECHNOLOGICAL UNIVERSITY
CARMEN CAMPUS
R.M. Durano Avenue, Poblacion, Carmen, Cebu, Philippines
Website: http://www.ctu.edu.ph E-mail: [email protected]
Phone: +6332 266-9359 | 266-9357 | 260-1009

Rack Oven - A rack oven is a large oven into which entire racks full of sheet pans can be wheeled for
baking. Normal baker’s racks hold 8 to 24 full-size sheet pans, but racks made specifically to go into rack
ovens usually hold 15 to 20 pans. Rack ovens hold 1 to 4 of these racks at once. The ovens are also
equipped with steam injectors.

Mechanical Oven - In a mechanical oven, the food is in motion while it bakes. The most common type
is a revolving oven, in which the mechanism is like
that of a Ferris wheel. This mechanical action eliminates the problem of hot spots, or uneven baking,
because the mechanism rotates the foods throughout the oven.
Because of their size, mechanical ovens are especially useful in high-volume operations. Revolving
ovens can be equipped with steam injectors.

Convection Oven - Convection ovens contain fans that circulate the air and distribute the heat rapidly
throughout the interior. The forced air makes foods cook more quickly at lower temperatures.
However, the strong forced air can distort the shape of items made with batters and soft dough, and the
airflow may be strong enough to blow baking parchment off sheet pans.

HAND TOOLS - Hand tools is a broad one, encompassing large and small items, some more familiar than
others. Those described here are considered indispensable to a bakeshop or
Commercial baking establishment.

11
 Republic of the Philippines
CEBU TECHNOLOGICAL UNIVERSITY
CARMEN CAMPUS
R.M. Durano Avenue, Poblacion, Carmen, Cebu, Philippines
Website: http://www.ctu.edu.ph E-mail: [email protected]
Phone: +6332 266-9359 | 266-9357 | 260-1009

PANS AND MOLDS found in the hot kitchen are also used in the bakeshop. For example, saucepans are
used to boil syrups and to cook creams and fillings. Pans and molds are essential for the bakery product.
Sauce pan - a deep cooking pan, typically round, made of metal, and with one long handle and a lid.

Double boiler - is a kitchen tool used for applying gentle heat on the stovetop, for delicate tasks like
making hollandaise sauce, melting chocolate, pasteurizing egg white for buttercream icing or
preparing custards such as crème anglicize.

Brioche mold -A flared pan with fluted sides for making brioche.

Cake pans. Most cake pans are round, but other shapes, such as hearts, are available for specialty cakes.
Cake pans come in many sizes.

12
 Republic of the Philippines
CEBU TECHNOLOGICAL UNIVERSITY
CARMEN CAMPUS
R.M. Durano Avenue, Poblacion, Carmen, Cebu, Philippines
Website: http://www.ctu.edu.ph E-mail: [email protected]
Phone: +6332 266-9359 | 266-9357 | 260-1009

Loaf pan - A rectangular pan, usually with slightly flared sides, used for baking loaf breads. Loaf pans
can also be used for molding refrigerated and frozen desserts. A special type of loaf pan is the Pullman
pan, which has straight, not flared sides, and a removable lid, for baking Pullman loaves of bread.

Sheet pan - A shallow, rectangular pan (1 inch/25 mm deep) for baking sheet cakes, cookies, rolls, and
other baked goods.

Spring form pan. A cake pan with a removable bottom. Used primarily for baking cheesecakes and
other items too delicate to be easily and cleanly removed from standard cake pans.

13
 Republic of the Philippines
CEBU TECHNOLOGICAL UNIVERSITY
CARMEN CAMPUS
R.M. Durano Avenue, Poblacion, Carmen, Cebu, Philippines
Website: http://www.ctu.edu.ph E-mail: [email protected]
Phone: +6332 266-9359 | 266-9357 | 260-1009

Tart pan - A shallow (1 inch/2.5 cm deep) metal pan, usually with fluted sides, used for baking tarts.
Standard pans are round, but square and rectangular pans are also available. They may be made in one
piece or with a removable bottom to make removal of the baked tart from the pan easier.

Tube pan - A deep cake pan with a tube in the center. The tube promotes even baking of angel food
cakes and similar items.

Pizza pan – a perforated circular flat sheet intended for cooking pizza to yield a crispy crust.

14
 Republic of the Philippines
CEBU TECHNOLOGICAL UNIVERSITY
CARMEN CAMPUS
R.M. Durano Avenue, Poblacion, Carmen, Cebu, Philippines
Website: http://www.ctu.edu.ph E-mail: [email protected]
Phone: +6332 266-9359 | 266-9357 | 260-1009

MEASURING TOOLS

Measuring spoons - are ideal for small amounts of dry ingredients. Unless heaped spoonful is called
for, these must be leveled off.

Measuring cups - are ideal for medium to larger amounts of dry ingredients. Unless compact
measurement is required (e.g. brown sugar), these must not be compacted.

Liquid Measuring Cup - are necessary for the volume measurement of liquids. They must be checked
at eye level to ensure the required depth is reached
15
 Republic of the Philippines
CEBU TECHNOLOGICAL UNIVERSITY
CARMEN CAMPUS
R.M. Durano Avenue, Poblacion, Carmen, Cebu, Philippines
Website: http://www.ctu.edu.ph E-mail: [email protected]
Phone: +6332 266-9359 | 266-9357 | 260-1009

Weighing scale - Most recipe ingredients are measured by weight, so accurate scales are important.

Scoops - come in standard sizes and have a lever for mechanical release. They are used for portioning
soft solid foods. The number of the scoop indicates the number of level scoopfuls per quart.

16
 Republic of the Philippines
CEBU TECHNOLOGICAL UNIVERSITY
CARMEN CAMPUS
R.M. Durano Avenue, Poblacion, Carmen, Cebu, Philippines
Website: http://www.ctu.edu.ph E-mail: [email protected]
Phone: +6332 266-9359 | 266-9357 | 260-1009

Sugar thermometer - also called a candy thermometer, is one of the most important tool in baking.

It is used for measuring the temperature, and hence the concentration, of boiling sugar syrups.

THE CUTTING TOOLS – Knives and other cutting tools are so essential to the success of bread and
pastry chores.
Offset spatula. The bent blade allows spreading and smoothing batters and fillings inside pans.

Serrated knife - Like a slicer, but with a serrated edge. Used for cutting breads, cakes, and similar items.

Cutting board - used for cutting and slicing different type of ingredients. It comes in different color
schemes which has different purposes.

17
 Republic of the Philippines
CEBU TECHNOLOGICAL UNIVERSITY
CARMEN CAMPUS
R.M. Durano Avenue, Poblacion, Carmen, Cebu, Philippines
Website: http://www.ctu.edu.ph E-mail: [email protected]
Phone: +6332 266-9359 | 266-9357 | 260-1009

Pastry Wheel - A round, rotating blade on a handle. Used for cutting rolled-out
doughs and pastry and baked pizza.

OTHER TOOLS

Pastry brush - is used to brush items with egg wash, glaze, and so on.

Icing comb. A small plastic tool, usually triangular, with serrated edges in various patterns, for
decorating icings and other pastry and decorative items.
Mixing bowl – is a deep bowl that is particularly well suited for mixing ingredients together in. These
come in many materials, such as stainless steel, ceramic, glass, and plastic.

Whisks – Loops of stainless-steel wire fastened to a handle. Whips with a few stiff wires are used for
mixing and blending, and whips with many flexible wires are used for whipping foams, such as whipped
cream and egg foams. It is also called Whisk.

18
 Republic of the Philippines
CEBU TECHNOLOGICAL UNIVERSITY
CARMEN CAMPUS
R.M. Durano Avenue, Poblacion, Carmen, Cebu, Philippines
Website: http://www.ctu.edu.ph E-mail: [email protected]
Phone: +6332 266-9359 | 266-9357 | 260-1009

Rolling pin – a manual tool used to flatten dough especially when making pie.

Wooden spoon - are essential for mixing, stirring and serving. Wooden spoon are strong, inflexible and
poor conductors of heat, which make them ideal for beating and creaming.

Roller docker – A tool that pierces holes in rolled-out dough to prevent bubbling during baking. It
consists of a handle attached to a rotating tube fitted with rows of spikes.

Strainer – A round-bottomed, cup-shaped tool made of screen mesh or perforated metal, with a handle
on one side. Used for separating solids from liquids, such as draining the juice from fruit. Screen-mesh
strainers can also be used for sifting dry ingredients, like a sieve.

19
 Republic of the Philippines
CEBU TECHNOLOGICAL UNIVERSITY
CARMEN CAMPUS
R.M. Durano Avenue, Poblacion, Carmen, Cebu, Philippines
Website: http://www.ctu.edu.ph E-mail: [email protected]
Phone: +6332 266-9359 | 266-9357 | 260-1009

Parchment paper - Also called baking paper or silicone paper, it is used to line pans, parchment
eliminates the need for greasing them. Also used to make piping cones for decorative work.

Cooling rack - A wire rack used to hold baked goods while cooling. The rack allows air circulation
around the items.

Blowtorch - A tool used for caramelizing and controlled browning of various pastry items, and for
caramelizing the sugar topping of crème brûlée. Butane or propane is used as fuel, depending on the
model.

References:

Barateta-Prades, C. (2015). Bread and Pastry Production NCII. Books Atbp. Publishing Corp.
Mandaluyong City
Fletcher, H. (2013). “Baking Equipment.” Retrieved from
http://europeantarts.com/tag/baking-equipment/#
20
 Republic of the Philippines
CEBU TECHNOLOGICAL UNIVERSITY
CARMEN CAMPUS
R.M. Durano Avenue, Poblacion, Carmen, Cebu, Philippines
Website: http://www.ctu.edu.ph E-mail: [email protected]
Phone: +6332 266-9359 | 266-9357 | 260-1009

Villverde-Gabriel, El. (2012). Passion to Bake. Baking Guide for Beginners. Books Atbp. Publishing Corp.
Mandaluyong City.

Assessment
Assessment/Evaluation Tools:

Quiz # 3

THINK AND DRAW

Instructions: supply the missing information. Write the answer in your answer sheet.

Drawing Name of Tools/Equipment Definition/Usage/Function

EQUIPMENT

This type of mixer is one of

the most common
1. equipment used in baking

Convection Oven

2.

5. 4.

CUTTING TOOLS

21
 Republic of the Philippines
CEBU TECHNOLOGICAL UNIVERSITY
CARMEN CAMPUS
R.M. Durano Avenue, Poblacion, Carmen, Cebu, Philippines
Website: http://www.ctu.edu.ph E-mail: [email protected]
Phone: +6332 266-9359 | 266-9357 | 260-1009

6. is used to brush items with

egg wash, glaze, and so on

7. 8.

9. A rectangular pan, usually

with slightly flared sides,
used for baking loaf breads.

10. 11.

13. 12.

13. 15.

PRELIMINARY EXAMINATION
22
 Republic of the Philippines
CEBU TECHNOLOGICAL UNIVERSITY
CARMEN CAMPUS
R.M. Durano Avenue, Poblacion, Carmen, Cebu, Philippines
Website: http://www.ctu.edu.ph E-mail: [email protected]
Phone: +6332 266-9359 | 266-9357 | 260-1009

CONTENT STANDARD:
 Chapter 1: Preparing Bakery Products
 L1: Selecting, measuring weighing required ingredients according to recipe or production requirements
 L2: Prepare a variety of bakery products according to standard mixing procedures/ formulation recipes
and desired products characteristics.
 L3: Using appropriate equipment according to required bakery product and operating procedures

LEARNING COMPETENCIES:
The learners:
1. Prepare bakery products
2. Select, measure, weigh required ingredients, according to recipe or production formulation (CLO5)
3. Prepare variety of bakery products according to standard mixing procedures/ formulation / recipe and
desired product characteristics (CLO5)
4. Identify different equipment for baking (CLO3)
5. Use appropriate equipment for baking according to required bakery products and operating procedures
(CLO3)

MEASUREMENTS AND CONVERSION

Learning Objectives:
1. to discuss the important guidelines in measuring dry and liquid ingredients
2. to familiarize with the different measurement equivalents of ingredients
3. to accurately convert measurements of ingredients based on the chart

Measuring Ingredients

DRY INGRIDIENTS

A. Flour and Sugar

1. Spoon ingredient into measuring cup until it is overflow.
2. Do not pack the ingredient inside measuring cup.
3. Level off mound ingredient with steel spatula leveling with the top edge of the
measuring cup.

B. Brown Sugar
1. Spoon brown sugar into measuring cup, packed it down slightly with the back of the spoon.
2. Overflow it and then level off with steel spatula.
3. It should hold the shape of the cup when putting it into a mixing bowl.

C. Baking Powder, Baking Soda, Salt and Spices

1. Use measuring spoons to quantify small amounts of dry ingredients.
2. Immense measuring spoon s to quantify small amounts of dry ingredients.

23
 Republic of the Philippines
CEBU TECHNOLOGICAL UNIVERSITY
CARMEN CAMPUS
R.M. Durano Avenue, Poblacion, Carmen, Cebu, Philippines
Website: http://www.ctu.edu.ph E-mail: [email protected]
Phone: +6332 266-9359 | 266-9357 | 260-1009

LIQUID INGREDIENTS

A. Water, Juice, Milk and Oil

1. Place the liquid measuring cup at an angle.
2. Bow down so the preferred mark on the measuring cup is at eye level.
3. Gently pour over the liquid ingredients into the cup until it reaches the mark for the
specified quantity.

B. Honey, Maple, Molasses

1. Pour the syrup into spoon or cup to measure desired amount.
C. Extracts, Food Colors, Flavors
1. Use measuring spoon to quantify small amount of liquid ingredients.
2. Gently pour the ingredients into the correct spoon until it is filled.

Measuring Fats
1. Just remember that 1 bar of butter is equal to 1 cup and 1 stick of butter is equal to ½ cup, so cut it
into the desired measurement.
2. Shortening can be measured to dry measuring cup packed it up, packed it up to ensure that there is
no air space.

24
 Republic of the Philippines
CEBU TECHNOLOGICAL UNIVERSITY
CARMEN CAMPUS
R.M. Durano Avenue, Poblacion, Carmen, Cebu, Philippines
Website: http://www.ctu.edu.ph E-mail: [email protected]
Phone: +6332 266-9359 | 266-9357 | 260-1009

Measurements Conversion Chart

Dry Volume Measurements
Measure Equivalent
1/16 teaspoon dash
1/8 teaspoon a pinch
3 teaspoons 1 Tablespoon
1/8 cup 2 tablespoons (= 1 standard coffee scoop)
1/4 cup 4 Tablespoons
1/3 cup 5 Tablespoons plus 1 teaspoon
1/2 cup 8 Tablespoons
3/4 cup 12 Tablespoons
1 cup 16 Tablespoons
1 Pound 16 ounces
Liquid Volume Measurements
8 Fluid ounces 1 Cup
1 Pint 2 Cups (= 16 fluid ounces)
1 Quart 2 Pints (= 4 cups)
1 Gallon 4 Quarts (= 16 cups)
US to Metric Conversions
1/5 teaspoon 1 ml (ml stands for milliliter, one thousandth of a liter)
1 teaspoon 5 ml
1 tablespoon 15 ml
1 fluid oz. 30 ml
1/5 cup 50 ml
1 cup 240 ml
2 cups (1 pint) 470 ml
4 cups (1 quart) .95 liter
4 quarts (1 gal.) 3.8 liters
1 oz. 28 grams
1 pound 454 grams
Metric to US Conversions
1 milliliter 1/5 teaspoon
5 ml 1 teaspoon
25
 Republic of the Philippines
CEBU TECHNOLOGICAL UNIVERSITY
CARMEN CAMPUS
R.M. Durano Avenue, Poblacion, Carmen, Cebu, Philippines
Website: http://www.ctu.edu.ph E-mail: [email protected]
Phone: +6332 266-9359 | 266-9357 | 260-1009

15 ml 1 tablespoon
30 ml 1 fluid oz.
100 ml 3.4 fluid oz.
240 ml 1 cup
1 liter 34 fluid oz.
1 liter 4.2 cups
1 liter 2.1 pints
1 liter 1.06 quarts
1 liter .26 gallon
1 gram .035 ounce
100 grams 3.5 ounces
500 grams 1.10 pounds
1 kilogram 2.205 pounds
1 kilogram 35 oz.
Pan Size Equivalents
9-by-13-inches baking dish 22-by-33-centimeter baking dish
8-by-8-inches baking dish 20-by-20-centimeter baking dish
9-by-5-inches loaf pan 23-by-12-centimeter loaf pan (=8 cups or 2 liters in capacity)
10-inch tart or cake pan 25-centimeter tart or cake pan
9-inch cake pan 22-centimeter cake pan

Oven Temperature Conversions

Farenheit Celsius Gas Mark
275º F 140º C gas mark 1-cool
300º F 150º C gas mark 2
325º F 165º C gas mark 3-very moderate
350º F 180º C gas mark 4-moderate
375º F 190º C gas mark 5
400º F 200º C gas mark 6-moderately hot
425º F 220º C gas mark 7- hot
450º F 230º C gas mark 9
475º F 240º C gas mark 10- very hot

26
 Republic of the Philippines
CEBU TECHNOLOGICAL UNIVERSITY
CARMEN CAMPUS
R.M. Durano Avenue, Poblacion, Carmen, Cebu, Philippines
Website: http://www.ctu.edu.ph E-mail: [email protected]
Phone: +6332 266-9359 | 266-9357 | 260-1009

Ratios for selected foods

Measure Equivalents

Butter
1 T. 14grams 1Tablespoon
½ cup
1 stick 4 ounces=113 grams 8 tablespoons
4 sticks 16 ounces=452 grams 32 tablespoons 2 cups

Lemon
1 lemon 1 to 3 tablespoons juice teaspoons 1 to 1½ grated zest
4 large lemons 1 cup juice ¼ cup grated zest
Chocolate
1 ounce ¼ cup grated 40 grams
6 ounces chips 1 cup chips 160 grams
cocoa powder 1 cup 115 grams
Creams
Half and half ½ milk ½ cream 10.5 to 18 % butterfat
Light cream 18 % butterfat
Light whipping cream 26-30 % butterfat
Heavy cream whipping cream 36 % or more butterfat
Double cream extra-thick double cream 42 % butterfat

Measures for Pans and Dishes

Inches Centimeters
9-by-13-inches baking dish 22-by-33-centimeter baking dish
8-by-8-inches baking dish 20-by-20-centimeter baking dish
23-by-12-centimeter loaf pan (2 liters in
9-by-5-inches loaf pan (8 cups in capacity)
capacity)
10-inch tart or cake pan 25-centimeter tart or cake pan
9-inch cake pan 22-centimeter cake pan

Reference:

Larsen, L. (2017). “How to Measure.” Retrieved from https://www.thespruce.com/how-to-measure-

481257
Villverde-Gabriel, El. (2012). Passion to Bake. Baking Guide for Beginners. Books Atbp. Publishing Corp.
Mandaluyong City.
27
 Republic of the Philippines
CEBU TECHNOLOGICAL UNIVERSITY
CARMEN CAMPUS
R.M. Durano Avenue, Poblacion, Carmen, Cebu, Philippines
Website: http://www.ctu.edu.ph E-mail: [email protected]
Phone: +6332 266-9359 | 266-9357 | 260-1009

Performance Tasks/Activities:
Direction: In the kitchen laboratory, show to the class how to properly measure each of the following
ingredients. The teacher shall assign the points equivalent to each correct demonstration.

1. Oil
2. White sugar
3. Packed brown sugar
4. Baking powder/baking soda
5. Evaporated milk
6. All-purpose flour
7. Food color

Assessment/Evaluation Tools:

Quiz # 4
Direction: To determine how much the students are familiar with the table of weights and
measurements in baking, the teacher will use flash cards. Each student shall be called to answer the
question in the flash cards; every correct answer will be given points to the students.

1 T = _____ tsp 1 cup = ______ tbsp.

1 tsp. = ______ml
1 gal = _____cups

1 cup = _______ml
1 pound = ___ grams

28
 Republic of the Philippines
CEBU TECHNOLOGICAL UNIVERSITY
CARMEN CAMPUS
R.M. Durano Avenue, Poblacion, Carmen, Cebu, Philippines
Website: http://www.ctu.edu.ph E-mail: [email protected]
Phone: +6332 266-9359 | 266-9357 | 260-1009

1 bar butter =_____cup A dash = _____ tsp.

Butter

A pinch = _____ tsp. 1 pint = ____ cup

BAKING INGREDIENTS

Learning Objectives:
1. to discuss the important guidelines in measuring dry and liquid ingredients
2. to familiarize with the different measurement equivalents of ingredients
3. to accurately convert measurements of ingredients based on the chart

Essential Baking Ingredients

Flour
Flour is a powdery product made from milled grains like wheat, rye, barley, corn and rice. Among of
these, wheat is the principal source of flour which is widely used in thee bake shop. Wheat flour has
certain property when mixed in water the protein will form elastic strand which hold gases.

Types of Wheat Flour

1. Hard Wheat - It has granular texture that separates when rubbed between fingers.
2. Soft Wheat - It is soft, talcum-like powder that stays lumpy when pressed between fingers.
Characteristics of Flour
1. Hard Wheat - It has a granular texture that separates when rubbed between fingers.
2. Soft Wheat - It is soft, talcum-like powder that stays lumpy when pressed between fingers.

Properties of Flour

1. Color - The darker white color of the flour, the stronger it is.
2. Strength - The capacity of the flour hold air cell which is responsible for the volume of the baked
products.

29
 Republic of the Philippines
CEBU TECHNOLOGICAL UNIVERSITY
CARMEN CAMPUS
R.M. Durano Avenue, Poblacion, Carmen, Cebu, Philippines
Website: http://www.ctu.edu.ph E-mail: [email protected]
Phone: +6332 266-9359 | 266-9357 | 260-1009

3. Tolerance - The ability of the flour to undergo kneading and other baking procedures but still good
results prevail.
4. Absorption Capacity - The porosity of the flour depending upon its quality and protein content.
5. Texture - The weak flour has soft and smooth texture while strong flour has coarser granules.
6. Cohesiveness - the ability to hold it shape when press by hand because the granules stick together.
7. Weight - The strong flour absorbs more moisture and is heavier and so the weak flour is lighter.

Market Forms of Flour

1. Wheat Flour - It is obtained from milling the whole wheat kernel including the bran or germ.
2. Pastry Flour - It is also a weak flour but slightly stronger than cake flour with 7-8% of protein
content.
3. Bread Flour - It has coarser texture and if squeezed into a lump it breaks away immediately.
4. All-purpose Flour (AFP) - It is formulated to be slightly weaker than bread flour.
5. Cake Flour - It is weak flour and has a very smooth texture, pure white color and low protein content.
6. Self - rising Flour - It is enriched flour to which baking powder and salt had been added and
uniformly blended.
Liquid

Liquid could be in the form of plain water, milk and fruit juice. Its most important function is to disperse
proteins for gluten development. It binds ingredients altogether.

Uses of Liquid
1. To act as solvent to dry ingredients.
2. To activate yeast.
3. To hydrate flour granules.
4. To help the dough risen.

Kinds of Liquid
1. Water - It is the most important liquid in any baked products.
2. Fruit juice - it gives richer flavor and aroma in any baked products.
3. Milk - it contributes to the texture, flavor, crust, color and nutritive of any baked products.

Categories of Milk Products

1. Fresh Milk - pure cow’s milk
2. Whole milk - contains milk solid, butter fat and water
3. Skim Milk - non-fat milk
4. Creams - with different fat content
5. Cream Cheese - unripened cheese that is soft and creamy with sour flavor
6. Buttermilk- cultured skim milk
7. Evaporated Milk - whole mik about 60% of water removed
30
 Republic of the Philippines
CEBU TECHNOLOGICAL UNIVERSITY
CARMEN CAMPUS
R.M. Durano Avenue, Poblacion, Carmen, Cebu, Philippines
Website: http://www.ctu.edu.ph E-mail: [email protected]
Phone: +6332 266-9359 | 266-9357 | 260-1009

8. Condensed Milk - like evaporated milk but has 40% of additional sugar
9. Dried Milk - whole milk in powder form.

Sugar / Sweetening Ingredients

The sweet soluble crystalline compound belonging to carbohydrates group of food:
1. Granulated sugar or refined sugar
2. Confectionary sugar or powdered sugar
3. Brown sugar contains some caramel mineral matter, and moisture.

Effect of Sugar in Baked Products

a. Gives a richer color of the crust
b. Improves flavor, aroma and nutrition
c. Not a softening agent but by developing crust color quickly
d. Increases the development of the dough

Minor Ingredients in Baking

Flavoring in Baking
1. Salt - used for bake product should be cleaned and refined
a. It makes food taste good.
b. It accentuates the flavor of other ingredients
c. It helps in preventing the growth of the bacteria in yeast-leavened dough
d. It removes the flatness of other dough.
2. Flavor - extract from the base fruits and flowers used to add the pleasant odor of baked product.
3. Cocoa chocolate and coffee - used in baking cake, pies and cookies.
4. Seeds and spices, root crops, fruits and other vegetables are used especially in cakes to provide
variety of flavor and improve the appearance of baked products.

Fats
In the form of solid shortening, margarine or butter; or in the liquid form of oil contributes tenderness,
moistness and a smooth mouth feel to baked goods. Fats enhance the flavors of other ingredients as well
as contribute its own flavor, as in the case of butter.
1. Shortening is 100 percent fat and is solid at room temperature. It is often made of
hydrogenated (solidified by adding hydrogen) vegetable oils, but sometimes contains
animal fats.
2. Butter is made from cream and has a fat content of at least 80 percent.
3. Margarine is made from fat or oil that is partially hydrogenated, water, milk, solid and
salt.
4. Reduced fat substitute has the liquid in a recipe.
5. Oil is used in some muffin, bread and cakes recipes.

Eggs
Eggs serve many functions in baked goods. They add flavour and color to, contribute to structure,
31
 Republic of the Philippines
CEBU TECHNOLOGICAL UNIVERSITY
CARMEN CAMPUS
R.M. Durano Avenue, Poblacion, Carmen, Cebu, Philippines
Website: http://www.ctu.edu.ph E-mail: [email protected]
Phone: +6332 266-9359 | 266-9357 | 260-1009

incorporate air when beaten, provide liquid, fat and protein and emulsify fat with liquid ingredients.
Reducing or omitting egg yolks can result in less tenderness.

Types of Leavening Agents

1. Physical Leaveners - air and water vapor or steam are physical leaveners as well as manipulation of
the flour mixtures such as creaming butter and sugar together
2. Biological Leaveners - Yeast as tiny one-celled plant that is present all around us. Yeast feeds on
sugars and starches. They change the starch of bread into sugar, which they then digest. As they do this,
they do give off carbon dioxide as a waste product. Yeast is the first and most important leavening agent.
Breads leavened by yeast are called yeast breads. In the early days of baking, the chief source of yeast
was the form that bubbled on top of vats in which ale or beer was brewing. This liquid yeast was called
barn. Today in dry form, it is known as brewer’s yeast.

Commercial yeast in marketed in two forms:

a. Dry or granular - dry yeast is dormant yeast. The yeast is alive but inactive form.
b. Cake compressed or fresh - yeast is in active state in most mixture with starch.
3. Chemical Leavening Agents
a. Baking Soda - Sodium Bicarbonate of Soda, and baking soda, is one and the same. Baking soda
liberates carbon dioxide, but to the process, a residue of washing soda remains in the cake which
imparts a dark color and unpleasant taste to the cake. Some acid ingredients are used to counter act
this, so that lemon juice, vinegar and molasses or honey are used in some recipes when baking soda is
used, as the leavening agent.
b. Baking Powder - is the leavening agent produced by mixing soda and acid salt.

Use of Leavening Agents in Baked products

a. To make baked products light and easy to chew.
b. To facilitate digestion of baked products.
c. To make the baked product more palatable and appetizing.

References:

Barateta-Prades, C. (2015). Bread and Pastry Production NCII. Books Atbp. Publishing Corp.
Mandaluyong City
Fleischmann’s (2014). “Baking Ingredients.” Retrieved from
http://www.breadworld.com/education/Baking-Ingredients
Villverde-Gabriel, El. (2012). Passion to Bake. Baking Guide for Beginners. Books Atbp. Publishing Corp.
Mandaluyong City.

32
 Republic of the Philippines
CEBU TECHNOLOGICAL UNIVERSITY
CARMEN CAMPUS
R.M. Durano Avenue, Poblacion, Carmen, Cebu, Philippines
Website: http://www.ctu.edu.ph E-mail: [email protected]
Phone: +6332 266-9359 | 266-9357 | 260-1009

Performance Tasks/Activities:

Direction: In the kitchen laboratory, the teacher will display each set of unlabeled dry and liquid
ingredients on the table. Through observing the characteristics/properties of each given ingredient,
each student who will be called must be able to guess what the ingredient is, under a specific time limit.
The teacher may also briefly cite the use/function of the given ingredient as clue. The teacher will assign
the number of points equivalent to each correct answer of the student.

Assessment/Evaluation Tools:

Quiz # 5
Direction: Enumerate what is asked in the following. Write the correct answers on the spaces provided.
1. Types of flour
2. Market forms of flour
3. Properties of Flour
4. Categories of milk products
5. Types of leavening agents
6. Kinds of liquid
7. Types of fats
8. Uses of liquid
9. Types of chemical leavening agent
10. Uses of leavening agents in baked products

CLASSIFICATIONS OF BAKERY PRODUCTS

Learning Objectives:
1. to enumerate and describe the different types of bakery products
2. to discuss the desired characteristics of each classification of bakery products

Breads
Bakeries produce a wide variety of breads including rye, Italian and pumpernickel. Breads are one of
the oldest staple foods in the world and are made by baking dough, a flour and water mixture. Other
ingredients such as salt, fat, milk, sugar, baking soda and yeast can be added. Breads come in a variety
of forms.

Yeast Breads
Yeast breads are those that use yeast as the leavening agent. The following are the desired
characteristics of yeast breads:
 Appearance: Golden brown crust, good volume with even height, well-shaped, symmetrical,
smooth, unbroken top surface, characteristic crumb color, uniform throughout, free of flour
streaks

33
 Republic of the Philippines
CEBU TECHNOLOGICAL UNIVERSITY
CARMEN CAMPUS
R.M. Durano Avenue, Poblacion, Carmen, Cebu, Philippines
Website: http://www.ctu.edu.ph E-mail: [email protected]
Phone: +6332 266-9359 | 266-9357 | 260-1009

 Texture: Even, moderately fine grain, slightly elongated cells, porous, honeycomb-like texture,
free of large air pockets, light for weight, thin, even, crisp, tender crust, free of flour “line”
 Tenderness: Moist, silky crumb with a tender but elastic quality
 Flavor: Pleasing, well-blended, fairly bland, nut-like or wheat, free of sour or yeasty taste

Quick Breads
Quick breads are those that are quick to make because of the absence of kneading or rising time, and
usually through using baking powder or baking soda, which, when combined with moisture, starts the
rising process immediately and comes in a variety of sweet and savory tastes. The following are the
desired characteristics of quick breads: compact uniform and grain, no tunnels or holes, cell walls of
medium thickness, having any nuts, dried fruits, fresh fruits or seasoning, well- blended, symmetrical
with slightly round or flat top, may be cracked on top surface and having evenly browned crusts.

Cakes
This is a form of sweet dessert that is typically baked. In its oldest forms, cakes were modifications of
breads but now cover a wide range of preparations that can be simple or elaborate. Shortened cakes are
those that contain butter, margarine or vegetable shortening and may be called creamed cakes or butter
cakes. The following are the desired characteristics of shortened cakes:
 Appearance: Rounded top, free of cracks, uniform, characteristic color throughout crust
and crumb, thin crust and high volume
 Texture: Soft, velvety crumb, even grain, small, thin-walled air cells, free of tunnels, moist,
smooth mouthfeel, not sticky, light but not crumbly
 Tenderness: Handles easily, yet breaks apart without difficulty, seems to “melt in your
mouth,” offers no resistance when bitten
 Flavor: Delicate, sweet flavor, well-blended

Foam or Unshortened Cakes

Foam or unshortened cakes are those that do not contain fat, such as sponge, angel food and chiffon
cakes. The following are the desired characteristics:
 Appearance: Thin, golden-brown crust, uniform crumb color, rough, slightly cracked top crust,
symmetrical, optimum volume
 Texture: Light in weight in proportion to size, well-aerated, finer, even, oval-shaped cells with
thin walls, sugary, slightly sticky crust
 Tenderness: Moist, soft crust and crumb, delicate crumb that is easily broken apart
 Flavor: Pleasant, well blended, not eggy

Cookies
A cookie can be described as a small, flat, sweet, baked good, usually containing flour, eggs, sugar, and
either butter, cooking oil or another oil or fat. These are generally classified as drop, bar, molded (hand
formed), pressed, refrigerator (icebox) or rolled. In terms of appearance, the following are the desirable
characteristics of cookies: uniform shape, even contour, uniform color and evenly mixed ingredients. In
terms of texture, cookies may be soft or crisp while in terms of tenderness, cookies must have the
following characteristics: break apart easily when chewed and not crumbly or hard. Cookies, in terms
34
 Republic of the Philippines
CEBU TECHNOLOGICAL UNIVERSITY
CARMEN CAMPUS
R.M. Durano Avenue, Poblacion, Carmen, Cebu, Philippines
Website: http://www.ctu.edu.ph E-mail: [email protected]
Phone: +6332 266-9359 | 266-9357 | 260-1009

of flavor, may be pleasing, well blended and not eggy.

Doughnuts
Doughnuts provide a tasty snack and can be eaten for breakfast. Usually sweet, doughnuts come with a
hole in the middle or as a solid piece filled with items such as jelly, creams or custards. Doughnuts can
be baked in an oven instead of deep fried. Common doughnut toppings include powdered sugar, glaze
and caramel. The two main types of doughnuts include yeast and cake. Yeast doughnuts are lighter and
fluffier. Cake doughnuts tend to be heavier. The majority of doughnuts have a round shape.

Pies
Bakeries sell pies as dessert items. A pie is a baked dish consisting of layers of pastry dough that form a
shell and have sweet or sour fillings. Pies can also be filled with meat and eaten as a dinner, however
such pies are rarely found in bakeries. Some traditional varieties of pies sold in bakeries include apple,
strawberry, blackberry, cherry, cream, custard, key lime and lemon meringue. The following are
characteristics of a good pie: crust is evenly browned and golden brown around the edge, somewhat
lighter brown on bottom; crust is flaky and tender; filling is firm, smooth, and adequately cooked; flavor
is well-blended, with the filling characteristic for that kind of pie; and holds its shape when served.

Pastries
Pastries refer to baked goods made with ingredients that often include butter, sugar, shortening, flour,
baking powder and eggs. Pastries may be savoury or sweetened and are often higher in fat content than
breads. These may include small desserts and quiches while other types include Danish pastry and
croissants. Sweetened pastries are often described as bakers' confectionery. The

desired characteristics of pastries include tender, breaks easily, flaky, crisp crust, evenly and lightly
browned top and bottom; golden-brown around edges, and rough or blistered surface.

References:
Leaf Group Ltd. (2017). Retrieved from https://www.leaf.tv/articles/types-of-bakery-products/
Rubel, W. (2011). Bread: A Global History. Edible. Reaktion Books. pp. E–6. ISBN 978-1-86189-961-3.
http://levy.ifas.ufl.edu/pdfs/bake_off/Characteristics%20of%20Standard%20Products.pdf
https://www.four-h.purdue.edu/foods/Pies.htm

Performance Tasks/Activities:
Direction: The teacher will divide the class into 8 groups. Each group will be given the task to research
and present facts about each type of bakery product focusing on the brief history, basic procedures and
techniques in preparation and baking of the assigned product and popular varieties or recipes in other
countries. Each group shall be given a maximum of 15 minutes to do their creative presentation in front
of the class. Before the teacher gives his/her feedback or evaluation after the group’s presentation,
he/she will randomly call another group to give their own feedback/evaluation of the presentation of
the previous group.
35
 Republic of the Philippines
CEBU TECHNOLOGICAL UNIVERSITY
CARMEN CAMPUS
R.M. Durano Avenue, Poblacion, Carmen, Cebu, Philippines
Website: http://www.ctu.edu.ph E-mail: [email protected]
Phone: +6332 266-9359 | 266-9357 | 260-1009

Assessment/Evaluation Tools:

Quiz # 6
Direction: Enumerate what is asked in the following. Write the correct answers on the space provided.
1-6 Classifications of bakery products
7-8 Types of bread
9-10 Types of cake
11-13 Classifications of cookies
14-15 Types of doughnuts

Mixing METHODS & procedures

Learning Objectives:
1. to define mixing
2. to enumerate and describe each method of mixing
3. to discuss the concept of gluten formation

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.

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 knifes (in a
scissor motion), a pastry blender, 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.

There are many methods for combining the ingredients of baked products. In general, these
include the following:

METHOD WHEN TO USE HOW TO

36
 Republic of the Philippines
CEBU TECHNOLOGICAL UNIVERSITY
CARMEN CAMPUS
R.M. Durano Avenue, Poblacion, Carmen, Cebu, Philippines
Website: http://www.ctu.edu.ph E-mail: [email protected]
Phone: +6332 266-9359 | 266-9357 | 260-1009

Traditional Mixing Methods

Creaming Method Shortened It is done with sugar beaten into stick butter, margarine
(Fat-Sugar, Cake or (butter) cakes or shortening (solid, plastic fats), until light and fluffy.
Conventional) Cookies Eggs are then added. Finally, flour and dry ingredients
added. With some cookie recipes, you will not necessarily
beat the ingredients until light and fluffy.
All Ingredient Some cakes and All dry and liquid ingredients are mixed together at once.
Method (Single Stage, cake mixes
Quick-Mix, One Bowl
or Dump)
METHOD WHEN TO USE HOW TO
Biscuit Method Quick breads Similar to the Pastry-blend method. Flour and all dry
(Biscuits and ingredients are combined. Fat is then "cut into" the flour
scones) mixture until it resembles coarse cornmeal. Liquid is
added last. Dough is mixed just until moistened.
Sometimes a short knead is done.
Egg Foaming or Unshortened Beaten eggs are one of the keys to success in making
Foaming Method (foam) cakes recipes. Whipping eggs (whole and/or yolks only or
(Conventional (Angel Food, whites only) with a portion of the sugar.
Sponge) Sponge or Chiffon
Cakes)
High-Ratio Mixing High ratio cakes This is an alternate mixing technique for butter cakes,
Method (Two Step or whether dense or light. It is used anytime the weight of
Quick-Mix; the sugar in the batter is equal to or greater than the
erroneously called weight of the flour. This involves mixing all the dry
the Two Stage Mixing ingredients first, then beating in cold, but softened butter.
Method) Then, the eggs and liquid ingredients are slowly added.
Mixing this way guarantees a smooth batter that doesn't
separate, thus making for a light and delicate baked cake.
However, cakes do not rise as high when using this
method.
Muffin Method (Two QUICK-BREADS Dry and wet ingredients are mixed separately and then
Stage or Two Bowl) (Loaves, Muffins, combined and folded until the dry ingredients just
Pancake and become moist.
Waffle Batters)
and OIL CAKES
Pastry-Blend Method Pie crusts The fat is "cut into" the flour. Once the liquid is added, the
dough should be mixed well, but not beaten at length for
this will toughen the gluten.
Little Aeration Flourless cakes Ingredients are mixed / stirred with minimal
incorporation of air. Folding is a technique often used.
Healthy Oven Mixing Healthy oven The wet plus sugar ingredients are mixed separately and
Method liquid oil / fruit then combined and blended until the dry ingredients just
37
 Republic of the Philippines
CEBU TECHNOLOGICAL UNIVERSITY
CARMEN CAMPUS
R.M. Durano Avenue, Poblacion, Carmen, Cebu, Philippines
Website: http://www.ctu.edu.ph E-mail: [email protected]
Phone: +6332 266-9359 | 266-9357 | 260-1009

purees instead of become moist. The wet, typically including fruit purees)
butter recipes plus sugar ingredients are beaten until frothy for better
aeration, before being combined with the dry ingredients.
This method includes the absence or lowering of
traditional solid fat.
Gluten Free Mixing Gluten-Free Aeration of gums, such as xanthan, is necessary in the
Method recipe. For example, yeasted bread dough made without
wheat flour containing gluten lack extensibility or
stretch. The xanthan gum (a powerful thickening agent)
adds in stretch.

METHOD WHEN TO USE HOW TO

Sugar Free Mixing Sugar-free This method helps aerate cakes in the absence of
Method traditional crystalline sugar, and when using crystalline
sugar substitutes.
Bread Mixing Method Bread recipes Mixing and kneading can be done, by hand or machine,
such as a stand mixer or bread machine.
The goals of mixing are to uniformly incorporate the
ingredients, develop the gluten and initiate fermentation.
Within these types, there are numerous mixing methods,
each one having one advantage over another. Some
dough's require cold water, some warm, and mixing
times relate to the types of ingredients, mixing method
and equipment used. There are four best-known yeast
bread mixing methods: direct (straight) bread dough
mixing method; indirect bread dough (sponge) mixing
method; batter bread (no knead) mixing method; and
rapid mix (bread machine) mixing method.

The general objectives in mixing batters and dough include the following: to achieve uniform
distribution of ingredients, minimum loss of the leavening agent, optimum blending and development
or prevention of gluten. Flour is made up of particles of protein, glutenin and gliadin, which when
mixed with moisture in the recipe, produce gluten. Mixing serves to physically break apart these
proteins into smaller pieces and expose the moisture-loving portions, so the two blend together more
effectively. Gluten is the magical elastic substance which traps and holds air bubbles which expand from
the gas from the leavening. Gluten also allows one to roll out pastry into thin sheets that don't fall apart.
During baking, it stretches like a net to contain the expanding air bubbles during rising. At a certain
point in baking, the stretched flour proteins become set, resulting in the structure of the baking recipe.

Baking enthusiast should master the technique controlling gluten formation. Bread requires
much gluten to give structure, on the other hand cakes need to be tender and require little gluten
development. Formulation and mixing contribute in the gluten development. Protein properties
38
 Republic of the Philippines
CEBU TECHNOLOGICAL UNIVERSITY
CARMEN CAMPUS
R.M. Durano Avenue, Poblacion, Carmen, Cebu, Philippines
Website: http://www.ctu.edu.ph E-mail: [email protected]
Phone: +6332 266-9359 | 266-9357 | 260-1009

included in the wheat flour are responsible for building up structural framework in any baked products.
This protein content when absorbed with water and mix it, will form an elastic and rubbery substance
in the mixture. Catch and hold air pockets through kneading. The dough withstands longer fermentation
due to gluten formation. When gluten is heated, they stick together and solidifies, then the sugar and
starch begin to undergo some chemical changes caused by heat.

Ingredients’ proportion and mixing method are determined by how they affect the development
of the gluten. There are four methods to adjust gluten formation:

1. Selection of flours
Wheat flours are classified as strong or weak, depending on their protein content.
Strong flours come from hard wheat and have high protein content. Weak flours come from soft wheat
and have low protein content. Thus, we use strong flours for breads and weak flours for cakes. Only
wheat flour develops enough gluten to make bread. To make bread from rye or other grains, the formula
must be balanced with some high gluten flour, or the bread will be heavy.

2. Shortening
Any fat used in baking is called a shortening because it shortens gluten strands. It does this by
surrounding the particles and lubricating them so they do not stick together. Thus, fats are tenderizers.
A cookie or pastry that is very crumbly, which is due to high fat content and little gluten development,
is said to be short. French bread has little or no fat, while cakes contain a great deal.

3. Liquid
Because gluten proteins must absorb water before they can be developed, the amount of water
in a formula can affect toughness or tenderness. Pie crusts and crisp cookies, for instance, are made with
very little liquid in order to keep them tender.

4. Mixing methods
In general, the more a dough or batter is mixed, the more the gluten develops. Thus, bread
doughs are mixed or kneaded for a long time to develop the gluten. Pie crusts, muffins, and other
products that must be tender are mixed for a short time. It is possible to over mix bread dough, however
gluten strands will stretch only so far. They will break if the dough is over mixed.

References:

Philips, S. (2017). “Mixing Method – Basics.” Retrieved from

http://www.craftybaking.com/howto/mixing-method-basics
Villverde-Gabriel, El. (2012). Passion to Bake. Baking Guide for Beginners. Books Atbp. Publishing Corp.
Mandaluyong City.
http://baking4noobs.blogspot.com/2012/05/controlling-gluten.html

39
 Republic of the Philippines
CEBU TECHNOLOGICAL UNIVERSITY
CARMEN CAMPUS
R.M. Durano Avenue, Poblacion, Carmen, Cebu, Philippines
Website: http://www.ctu.edu.ph E-mail: [email protected]
Phone: +6332 266-9359 | 266-9357 | 260-1009

Performance Tasks/Activities:

Direction: The teacher will post on the board or flash on the white board/wide screen (in case of using
a projector) a set of procedures in popular baking recipes. Then, he/she will randomly call each student
to identify the mixing method being used in the said recipe and will write on the board the correct
answer. The teacher will assign the number of points equivalent to each correct answer to be given by
the students.

Assessment/Evaluation Tools:

Quiz # 7
Direction: Read and evaluate the truth-value of the following statements. Write TRUE if the statement
provides a correct thought while if the statement is incorrect, write FALSE on the blank provided before
each number.

______1. One of the general objectives in mixing batter and dough is to achieve optimum blending.
______2. In biscuit method, aeration of gums, such as xanthan, is necessary in the recipe.
______3. Stirring is the simplest method in mixing ingredients in baking.
______4. Mixing serves to physically break apart the proteins (that make up the flour) into smaller pieces
and expose the moisture-loving portions, so the two blend together more effectively.
______5. In the high ratio mixing method, dry and wet ingredients are mixed separately and then
combined and folded until the dry ingredients just become moist.
______6. Health oven mixing method includes the absence or lowering of traditional solid fat.
______7. In the foaming method, all dry and liquid ingredients are mixed together at once
______8. Because gluten proteins must absorb water before they can be developed, the amount of water
in a formula can affect toughness or tenderness.
______9. In the folding method, ingredients are mixed so thoroughly they become one.
______10. In the creaming method, the fat and sugar are beaten together until they take on a light, airy
texture.
______11. Each mixing method gives a different texture and character to the baked good.
______12. Any fat used in baking is called a leavening because it shortens gluten strands.
______13. Cake requires much gluten to give structure, on the other hand breads need to be tender and
require little gluten development.
______14. The dough withstands longer fermentation due to gluten formation.
______15. In whipping or whisking method, air is incorporated into the mixture.

Baking Techniques & GUIDELINES

Learning Objectives:
1. to discuss basic baking techniques
2. to tackle important guidelines in baking
40
 Republic of the Philippines
CEBU TECHNOLOGICAL UNIVERSITY
CARMEN CAMPUS
R.M. Durano Avenue, Poblacion, Carmen, Cebu, Philippines
Website: http://www.ctu.edu.ph E-mail: [email protected]
Phone: +6332 266-9359 | 266-9357 | 260-1009

Basic Baking Techniques

 Adding eggs, one at a time

After creaming together butter and sugar, the next ingredient in many cookie recipes is eggs.
They should be added one at a time, each one thoroughly beaten in before the next is added, to allow
the creamed butter/sugar mixture to most effectively retain its trapped air. Be sure to scrape the sides
of the bowl so all of the butter/sugar mixture is incorporated. After adding the egg, the mixture in the
bowl will look curdled and shiny. Keep mixing, and the mixture will smooth out.

 Baking in batches
After removing a baking sheet/pan from the oven and transferring the baked products to a
cooling rack, be sure the pan has cooled to room temperature before putting more dough/batter on it.
Putting dough/batter on hot pans will cause it to spread or lose its shape before it gets into the oven,
increasing the risk of burned edges and flat product. If it is desired or needed to continue scooping or
shaping while the first pan of baked products is baking, go right ahead. Deposit the rest of the batter on
sheets of parchment, then lift the parchment onto the cooled sheets when they are ready.

 Beating egg whites

Beating egg whites properly is the key to creating certain extra-light cookies, such as meringues
or ladyfingers. Three things to remember: the bowl and beaters must be clean and grease-free. Use a
stainless steel, ceramic, or glass bowl, not plastic. Egg whites will whip higher if they are at room
temperature before beating. When beating egg whites, at first there will be a puddle of clear liquid with
some large bubbles in it. As one continues beating, the liquid will become opaque as it forms many more,
smaller bubbles. If a point forms and then falls over immediately, the egg whites are at a soft peak. From
here, 20 to 25 more strokes with a whisk will bring to a medium peak, and another 15 to 20 strokes to
stiff peaks. It is extremely easy to go too far. When grainy white clumps start to appear, it is already
beyond stiff peaks, and every stroke of the whisk or beater is tearing apart the network of air, water and
protein the baker has worked so hard to create. There will also appear a pool of clear liquid under the
foam. Even though the foam still on top of the liquid will essentially still work, what has happened
cannot be really fixed, other than to start over with new egg whites.

 Boiling
When bringing liquid to a boil over a burner, the first sign of that impending boil is very small
bubbles atop the liquid at the very edge of the pan. If you're heating milk, this is called scalding the milk.
Next, bubbles will begin to rise from the interior of the pan, popping on the surface. These bubbles are
small, and spaced apart; this is called a simmer. If directed by your recipe to simmer the liquid in the
pan, adjust the heat so that these bubbles continue to form and break at intervals, not constantly. To
bring liquid to a boil, keep heat high until so many bubbles are erupting across the surface that you can't
distinguish one from another. This is called a full, or rolling, boil.

 Chilling
Place dough to be chilled inside a plastic bag, and flatten it a bit with a rolling pin. This will allow
41
 Republic of the Philippines
CEBU TECHNOLOGICAL UNIVERSITY
CARMEN CAMPUS
R.M. Durano Avenue, Poblacion, Carmen, Cebu, Philippines
Website: http://www.ctu.edu.ph E-mail: [email protected]
Phone: +6332 266-9359 | 266-9357 | 260-1009

dough to chill quickly, and give you a head start on rolling it out later. After mixing cookie dough, chilling
firms up the fat and gives the flour time to absorb liquid evenly. This allows dough to roll out more
evenly, without sticking as much, and to hold its shape while being cut and transferred to a baking sheet.

 Cooling cookies
Use a spatula to transfer cookies to a cooling rack. When baking drop cookies, especially if you
like chewy ones, leave the cookies on the baking sheet for 5 minutes after you take the pan out of the
oven. This gives the cookies a chance to firm up a bit before you slide a spatula underneath them. After
5 minutes, transfer the cookies to a cooling rack to finish cooling. It is preferable to have a cooling rack
that has a grid pattern with half-inch holes, to give fragile cookies better support while they are cooling.
Bar cookies should cool in their baking pans on a rack. Don't cut them while they're warm; you'll make
bars with very ragged edges, and they're much more likely to fall apart when you're taking them out of
the pan. Batter cookies that need to be shaped after baking should be transferred while still warm to
whatever shaping device you're using: a dowel, custard cup, cone, etc. Some cookies may be shaped
while warm by simply rolling them into a tube shape around the handle of a wooden spoon. Whatever
type of cookies you're making, be sure they're entirely cool before you wrap them up to store. Wrapping
a still-warm cookie will cause it to steam inside its container, which could yield soggy, stuck-together
results.

 Creaming
The fat and sugar mixture has a fluffy texture when creamed properly, as shown.
Creaming is responsible for creating the texture of a cookie, particularly crisp ones. It's the process that
begins many cookie recipes; it's where sugar and fat are beaten together to form and capture air
bubbles, bubbles that form when the edges of sugar crystals cut into fat molecules to make an air pocket.
When you first start beating sugar and fat together, the mixture is thick and somewhat

lumpy. As you continue to beat, the mixture becomes creamier in texture, more uniform, and lighter in
color as air is beaten in.

 Cutting in
Flattened chunks of fat the size of your thumbnail will yield the flakiest results. This technique
combines fat and flour in a way that preserves shards of fat in the mixture. These shards create a flaky,
tender texture in the baked cookie by getting between the layers of flour/liquid in the dough, and
keeping them separate as they bake. Cutting in can be accomplished with a pastry fork, two knives, a
pastry blender, or a food processor, pulsed gently.

 Cutting into bars

Most bar cookies are baked in a square or rectangular pan. The simplest way to divide these
cookies evenly is by cutting the sheet of baked dough in half, then cutting the halves in half again. When
using uncoated metal pans, we've found a bench knife is a wonderful cutting implement for bar cookies.
The handle on top allows you to cut right to the edge of the pan, a more awkward proposition when
you're using a regular knife. For pans with non-stick coating, plastic cutting implements are a better
42
 Republic of the Philippines
CEBU TECHNOLOGICAL UNIVERSITY
CARMEN CAMPUS
R.M. Durano Avenue, Poblacion, Carmen, Cebu, Philippines
Website: http://www.ctu.edu.ph E-mail: [email protected]
Phone: +6332 266-9359 | 266-9357 | 260-1009

choice or use your plastic bowl scraper.

 Cutting into bars 1: Bars in 9 x 9-inch pans are cut four across and four down to yield 16 squares.
 Cutting into bars 2: Bars in 7 x 11-inch pans are cut three down and eight across to yield 24
rectangles.
 Cutting into bars 3: Bars in 9 x 13-inch pans are cut four down and six across, to yield 24 squares.
 Cutting into bars 4: A 10 x 15-inch jellyroll pan yields 35 squares, when cut five down and seven
across.
 Cutting into bars 5: Bars baked in 13 x 18-inch (half-sheet) pans can be cut four down and six
across, to yield 24 large squares; or eight down by six across to make 48 rectangles. For small
squares, cut eight down and 12 across, for a total of 96 squares.

 Docking
Vent holes for steam can be made with a fork or a dough docker. Pricking holes in a short dough
(one that's high in fat, and has a flaky or crisp texture after baking, such as shortbread or the crust of
some bar cookies), helps to vent the steam created in the oven while baking. You can use a fork or a
dough docker to prick small holes all over the surface of the dough. By venting the steam, docking keeps
the dough from billowing or heaving as it bakes. It's an important step for crisp cookies or that are baked
all in a single sheet and not cut up until they come out of the oven.

 Doneness
Cookies will continue to set from the heat of the pan after being removed from the oven, so it is
important to know when to take them out. Open the oven door, and insert the edge of a turner or spatula
under the edge of one cookie. Lift gently. If the cookie stays flat across the bottom, and doesn't bend or
break in the middle, it's ready to come out of the oven. When ready to take out of the oven, bar cookies
will pull away from the edge of the pan just slightly, and batter cookies will be golden brown at their
edges. Filling cookies: Soft fillings, such as marshmallow or sandwich cookie fillings, can be scooped
onto the flat side of a cookie with a teaspoon-sized cookie scoop. Firmer fillings can be spread with an
offset spatula or a table knife.

 "Drop the dough by the tablespoonful"

A typical drop cookie recipe directs you to drop the dough by either the teaspoonful, or the
tablespoonful, onto prepared baking sheets. These measurements are idiomatic, and date back to the
time bakers used a soup spoon (tablespoon) or regular spoon (teaspoon) to scoop out and deposit their
cookie dough. In order to make cookies the same size as the original recipes intended, the modern baker
can rely on a cookie scoop. The tablespoon cookie scoop, which mimics the original soup spoon, holds a
level, scant 2 tablespoons (5 teaspoons) of dough; the teaspoon scoop holds a level 2 teaspoons of
dough. So, when the recipes book call for "dropping dough by the tablespoonful," it is expected you will
make a ball of dough, either with a cookie scoop or a spoon,

that measures about 2 tablespoons (about the size of a table tennis ball). To “drop dough by the
teaspoonful” make a ball of dough that measures about 2 teaspoons (about the size of a small chestnut).
This will yield the size of cookies, and thus the yield the recipe intends.
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 Republic of the Philippines
CEBU TECHNOLOGICAL UNIVERSITY
CARMEN CAMPUS
R.M. Durano Avenue, Poblacion, Carmen, Cebu, Philippines
Website: http://www.ctu.edu.ph E-mail: [email protected]
Phone: +6332 266-9359 | 266-9357 | 260-1009

 Filling a pastry bag

A tall, narrow container with a heavy base is a great holder to steady and support the bag as you
fill it, so your hands are free to put frosting or batter into the bag. Be sure to fill the bag no more than
three-quarters full. Overfilling the bag makes it hard to close and hard to control. It should fit
comfortably in your hands. A twist tie is a big help to keep the top of the bag closed, so icing doesn't
back up onto your hand when you squeeze the bag.

 Folding
Sifted dry ingredients are being folded into beaten egg whites with a whisk. Draw the whisk
down through the bowl and back up in a circular motion. Ingredients with air beaten in, such as beaten
egg whites or whipped cream, are combined with the rest of a recipe's ingredients in a way that
preserves as much of the air bubbles as possible. We like to use a whisk for this, because the many wires
of the whisk combine the two mixtures effectively in just a few strokes. This results in a light texture in
the finished product.

 Freezing cookie dough

Cookie dough can be made in advance of baking and frozen for up to three months. An effective
way to do this is to form it into logs for slice-and-bake cookies. Form the dough into a log with the help
of parchment or waxed paper, and store the logs in a large zip-top plastic bag before freezing. Don't
thaw the cookie dough before baking, simply use a bench knife or sharp knife to cut as few or as many
as you like, place them on a greased or parchment-lined baking sheet, and let them thaw while the oven
is heating.

 Freezing
Rolled cookie dough keeps well when stored inside a zip-top freezer bag. Use a drinking straw
to suck the air out of the bag before closing. You can scoop drop cookies and freeze them on a baking
sheet; ditto cookies you roll into balls before baking. Once the cookies are frozen, they can be dropped
into a zip-top storage bag and put back in the freezer. Take as few or as many as you like out of the
freezer and let them thaw while your oven heats. This is a nice way to have more than one type of cookie
on hand whenever you'd like a warm treat from the oven.

 Greasing a pan
It is recommended to use a non-stick pan spray, for quick, effective coverage, but a thin coat of
vegetable shortening also does the trick. When using pan spray, hold the can upright and the pan
perpendicular to it; you'll get more even coverage that way, and less sputtering from the can. When
using shortening, spread evenly with a pastry brush or a piece of waxed paper.

 Leveling (smoothing) the crust

When baking layered or bar cookies, having the crust, filling, or batter level before the pan goes
into the oven is very important. Uneven batter will bake unevenly; one section may be burned, while
the other is underdone.

44
 Republic of the Philippines
CEBU TECHNOLOGICAL UNIVERSITY
CARMEN CAMPUS
R.M. Durano Avenue, Poblacion, Carmen, Cebu, Philippines
Website: http://www.ctu.edu.ph E-mail: [email protected]
Phone: +6332 266-9359 | 266-9357 | 260-1009

Lining a pan
Parchment paper is coated with silicone, so cookies don't stick to it; it can be reused again and
again. Simply line the pan with parchment that stretches as far to the edge of the pan as possible. Silicone
mats are another popular option. They're more durable than parchment, and can be used thousands of
times. Be careful not to cut anything on a silicone baking mat, as the mat can be damaged.

 Melting chocolate
It is preferable to melt the chocolate three-fourths of the way, and allow carryover heat to finish
the melting process while you stir the chocolate to smooth it out. Chocolate scorches easily, and can
seize (become hard and unmixable) if it comes in contact with water when melting. It is recommendable
to melt chocolate at medium power in the microwave, in a heatproof container. One cup of chocolate
chips melted at half power should be heated for 1 1/2 to 2 minutes, depending on the power of your
microwave. Chocolate can also be melted at low heat over a burner, in a double boiler set over
simmering water, tightly covered so steam doesn't come in contact with it. Another easy method is to
heat your butter or cream (if the recipe needs it) then pour these over your broken chocolate (Bash your
chocolate into small chunks, ideally no more than 1cm (1/2in) squares.) Stand for a few minutes then
gently stir.

 Oven preheating
This is required since ovens need to be hot to bake. Turn oven on to the stated temperature in
the recipe. Unless the recipe states otherwise, use the fan-forced (or fan assist) setting and place one
shelf in the middle of the oven. If your oven doesn’t have a fan assisted setting, the rule of thumb is to
increase the temperature from the recipe by 20C (or 50F). Gas ovens tend to be less efficient than
electric. So if you’re cooking with gas, be prepared for everything to take a little longer. All ovens are
different, so be patient and learn to know whether your oven tends to cook fast or slow and be prepared
to adjust the cooking time accordingly. The back of most ovens tends to be hotter than the front and top
hotter than bottom, even in fan assisted ovens. So be prepared to rotate things to get even baking.

 Piping
Squeeze from the top of the bag toward the tip as you go, gathering the slack in the palm of your
hand to maintain pressure. Piping is a basic technique that can add a lot of polish to the look of your
baked goods. Remember to use a twist tie to close the top of the pastry bag, to keep itscontents from
backing up over your hand as you squeeze. Stop squeezing before lifting the bag as you pipe, to have a
cleaner separation point.

 Rolling out
This process involves flattening chilled dough with a rolling pin to an even thickness, to be cut
into shapes before baking. Dusting the work surface and your rolling pin with flour is an important first
step. It's a good idea to have a large, thin spatula, and a ruler or tape measure on hand before you begin.
The spatula helps you pick up the dough frequently, to keep it from sticking, and the measuring tools
help you keep track of the dough's dimensions and thickness as you work. Roll from the center of the
dough to the edges, not back and forth, which tends to toughen the dough's gluten. If the dough is soft
or sticky, it's helpful to place a layer of plastic wrap between the dough and your rolling pin, and to place
45
 Republic of the Philippines
CEBU TECHNOLOGICAL UNIVERSITY
CARMEN CAMPUS
R.M. Durano Avenue, Poblacion, Carmen, Cebu, Philippines
Website: http://www.ctu.edu.ph E-mail: [email protected]
Phone: +6332 266-9359 | 266-9357 | 260-1009

the dough on parchment before rolling.

 Rolling into a ball

After scooping dough, roll it between your hands to finish rounding it. Some cookies are shaped
into balls before being rolled in sugar to coat them evenly. This process is made easier with a cookie
scoop, which portions roughly spherical amounts to start with.

 Separating eggs
Crack the shell, and use it to pass the yolk from one side to the other as the white drips down. If
you're worried about food safety, wash the egg in warm water before cracking it. Eggs are easier to
separate when cold. If you still need help separating eggs, try one of the many types of egg separators
you'll find in any kitchen store.

 Scooping cookie dough

There are two widely used methods to do this: using two spoons, or with a cookie scoop (also
known as a disher). The cookie scoop results are more consistent, and it's a quicker way to get the job
done. Fill a spoon halfway with a stiff dough or icing. Using another spoon of the same size, scrape the
dough off the first spoon onto the baking sheet. Scoop the dough against the side of the bowl, using the
lip of the bowl to level off the bottom, then squeeze the scoop's handle to release the dough onto a baking
sheet. When dough begins to stick in the scoop, rinse scoop with warm water.

 Scraping the bowl

It's important to use a spatula to scrape the sides bowl during mixing, to ensure the ingredients
are evenly combined. Recipes that combine creamed fat and liquids can be difficult to mix thoroughly,
because the butter/sugar mixture sticks to the sides of the bowl. The only sure remedy for this is to stop
mixing partway through and scrape the sides and bottom of the mixing bowl.

 Shaping batter cookies

When batter cookies are still warm, they can be shaped into several kinds of shapes, using any
number of kitchen items. Tuiles can be draped over the handle of a rolling pin, or over the back of a
custard cup to make a small, edible bowl to hold ice cream, pudding, or berries. Tuiles are generally
arced in shape, whether thin, crisp, sweet, or savory, that is made most often from dough (but also
possibly from cheese), often served as an accompaniment of other dishes.

 Slice and bake

Spoon drop cookie dough in a log in the center of a piece of parchment. Take a straight edge and
place it on the top piece of parchment. Hold the edge in place as you pull the bottom edge of the
parchment toward you. This will cause the dough to form a smooth, round shape. To keep cookies round
as you slice them, roll the log away from you as your knife goes through it.

 Sifting flour
Sifted flour has been passed through a strainer or screen to aerate it, sometimes in concert with
other dry ingredients. Sifted flour is usually folded in with wet ingredients, in recipes where the desired
46
 Republic of the Philippines
CEBU TECHNOLOGICAL UNIVERSITY
CARMEN CAMPUS
R.M. Durano Avenue, Poblacion, Carmen, Cebu, Philippines
Website: http://www.ctu.edu.ph E-mail: [email protected]
Phone: +6332 266-9359 | 266-9357 | 260-1009

result is a light, spongy texture.

 Storing cookies
The first thing to keep in mind when storing cookies is that they need to be completely cool
before you put them away, otherwise they'll steam, soften up, and stick to each other. Cookies can
usually be stored at room temperature, in airtight containers, for up to a week. Appropriate containers
can be cookie jars or tins, screw top plastic jars or snap-top plastic boxes, or tightly closed plastic bags.
Bar cookies with lots of fruit or dairy ingredients should be refrigerated, well-wrapped. If you plan to
store cookies for more than a week, we advise wrapping them so air can't get to them, and freezing for
up to 3 months.

 Straining unsweetened cocoa

Push the cocoa powder through a strainer, after measuring it and before adding it to your recipe.
Unsweetened cocoa contains cocoa butter, which can cause it to clump. To make sure it combines evenly
with the rest of the dry ingredients in your recipe, it's best to strain it. Whisk together the dry
ingredients, then add them to the liquid ones, stirring until the mixture is evenly combined.

 Stir
Whisk together the dry ingredients, then add them to the wet ones, stirring until the mixture is
evenly combined. Many cookie doughs and batters need no more than a bowl and spoon to prepare.

 Sugar syrups
Some recipes call for sugar syrups to be cooked to a specific temperature in order to make
marshmallows, meringues, or caramels. When sugar and water are combined and cooked, the water
evaporates as the mixture boils. This concentrates the sugar in the solution, and allows the temperature
of the syrup to climb. By stopping the cooking process at different points along the way, sugar will
behave differently. These stages can be identified with a candy thermometer, or by certain physical
characteristics.

Common Stages for Cooking Sugar:

Temperature Physical properties Used for

235-240°F - Soft ball When 1/4 teaspoon of the sugar syrup Fudge, pralines, seven-
is dropped into a dish of cold water, minute frosting, classic
it can be shaped into a pliable ball. buttercream frosting, and
Italian meringues
245-250°F- Firm ball When 1/4 teaspoon of hot syrup is Soft caramels
dropped into a dish of cold water,
it will form a firm ball that doesn't
flatten when removed from the water,
but will compress when squeezed.
250-265°F- Hard ball Hot syrup will form thick threads Marshmallows, divinity,
when dripped from a spoon. rock candy, nougat
47
 Republic of the Philippines
CEBU TECHNOLOGICAL UNIVERSITY
CARMEN CAMPUS
R.M. Durano Avenue, Poblacion, Carmen, Cebu, Philippines
Website: http://www.ctu.edu.ph E-mail: [email protected]
Phone: +6332 266-9359 | 266-9357 | 260-1009

270-290°F-Soft crack Hot syrup dropped into ice water Taffy (or chews) are
can be separated into hard threads. a type of candy similar
When taken out of water, they'll to toffee and made by
bend slightly before breaking. stretching or pulling a
sticky mass of boiled
sugar, butter or
vegetable oil, flavourings
and coloring until it
becomes aerated.
300-310°F-Hard crack Hot syrup dropped into ice water Toffee, nut brittles,
separates into hard, brittle threads stained glass cookie
that break without bending. filling or lollipops
338°F-Caramelized 1/4 teaspoon of hot caramel will make Hard caramels
a brittle ball in cold water. The clear
syrup begins to turn brown, and more
complex flavor compounds begin to
form. The sugar gets less sweet as it
continues to cook.
 Toasting nuts

Nuts will take on a deeper color when toasted. Toasting nuts enhances their flavor. Since nuts
are high in fat, they can scorch easily. Always toast nuts in a shallow container in a single layer. A low to
moderate oven (300-325°F) is best. The nuts are done when you can smell their aroma and they've
become golden brown. Remove them from the oven when their color is just a shade lighter than what
you're looking for, as they'll continue to cook a bit as they cool. Once the nuts are done, remove them
from the oven and transfer them to a cool surface immediately, to minimize this carry-over cooking. If
you're toasting sweetened coconut, remove it from the oven and stir it on the baking pan every five
minutes to ensure even browning.

Handling and Storage Guidelines

Quality losses in many frozen bakery products occur rapidly when held or exposed to
temperatures above 0°F (-18°C). Because of their low moisture and generally high sugar content, they
have a low freezing point, between 5°F (-15°C) for layer cakes and 14 to 18°F (-10 to -8°C) for fruit pies.
Therefore, if they are exposed to temperatures much above 10°F (-12°C), they are not frozen anymore
and quality losses are accelerated.

Cakes and pastries lose their good texture and become gummy. There is no tendency to develop
off flavors, but there is a loss of flavor, leaving just a sweet taste. Bread, rolls and doughnuts deteriorate
in quality rapidly at temperatures above 0°F (-18°C). Bread and rolls are particularly sensitive to staling
between 20 and 50°F (-7 and 10°C), even more so than at either higher or lower temperatures. Bread
may develop an opaque white ring beneath the crust which extends to the center rather rapidly when
48
 Republic of the Philippines
CEBU TECHNOLOGICAL UNIVERSITY
CARMEN CAMPUS
R.M. Durano Avenue, Poblacion, Carmen, Cebu, Philippines
Website: http://www.ctu.edu.ph E-mail: [email protected]
Phone: +6332 266-9359 | 266-9357 | 260-1009

held at temperatures above 0°F (-18°C), particularly when poorly packaged. This phenomenon is
comparable to "freezer burn" on poultry, and is due to the evaporation of moisture of the surface of the
food, or movement from the moist center to the drier regions near the crust.

There are a number of bakery products being introduced which are considered "lite" or "fat-
free." These products have been specially formulated to reduce calories, remove or reduce fat, or meet
other consumer demands for healthier bakery foods. Manufacturers of these products have primary
responsibility to ensure that they are formulated and packaged to meet the requirements for frozen
storage and distribution. In general, these products should require no special handling by the
warehouseman, unless specific instructions are issued by the manufacturer.

Bakery products do not have a very long “good quality” storage life and need to be carefully
protected from quality loss due to elevated temperatures or temperature fluctuations. They should be
handled hurriedly when being either moved into or out of the freezer, as they warm up very rapidly.
The rate of the temperature rise of frozen bakery products when exposed to warm temperatures is
exemplified by pound cakes and bread; fruit pies act like other frozen foods.
From these temperature curves and from the information obtained by taking the temperature of
the frozen bakery products as received, it can be determined how rapidly the commodity should be
moved into freezer storage and whether or not blast or other rapid freezing procedures should be
applied to inhibit quality loss.

Bakery products in general, and frozen dough and cream-filled pastries in particular, are quite
sensitive to temperature fluctuations during frozen storage, especially when stored above 0°F (-18°C).
Normal defrost cycles of the freezer and introduction of new production into the freezer are the main
contributors to temperature fluctuation in the storage freezer. It is suggested that a holding
temperature of 0°F (-18°C) or below must be followed, since it has been observed that the effects of
these slight fluctuations are less degrading to product quality at the lower storage temperature.

Some of the quality deterioration which have been noted are: 1) greater moisture migration
towards the outer portion of the product, with a tendency towards reduced yeast survival in frozen

dough and freezer burn (white ring) in baked frozen production; 2) cream fillings may exhibit a
tendency to separate or breakdown, releasing moisture into the surrounding pastry crust causing it to
become soggy upon thawing and tempering to room temperature.

Freezing and Thawing Guidelines

I. Bread, Rolls, and Buns

Bread for freezing should go into the freezer as soon after wrapping as possible. This time
interval should be no more than 6 hours and the quicker the product is frozen, the better the quality
will be. Bread should be properly cooled to near room temperature for about 1 hour after baking and
prior to packaging to minimize separation of the crust from the crumb during frozen storage and
49
 Republic of the Philippines
CEBU TECHNOLOGICAL UNIVERSITY
CARMEN CAMPUS
R.M. Durano Avenue, Poblacion, Carmen, Cebu, Philippines
Website: http://www.ctu.edu.ph E-mail: [email protected]
Phone: +6332 266-9359 | 266-9357 | 260-1009

thawing. Results of recent research on hamburger buns indicate that separation of the crust from the
crumb may occur during frozen storage and thawing if the buns are frozen too quickly after baking and
before moisture differences between the crust and crumb have decreased through equilibration.
Therefore, it is recommended that hamburger buns be held at room temperature for a minimum
of 1 hour after cooling and packaging prior to freezing. Freezing should be as rapid as possible to
minimize the time the product is exposed to temperatures between 20 and 50°F (-7 and 10°C) which
accelerate the staling process.

Moisture-vapor-proof packaging is a must. The material should be odorless and afford protection
from odor transfer. Currently used materials, such as polypropylene, are adequate except for odor
transfer; some products, however, require packaging that is specifically designed for the intended use.

During freezing, thawing and tempering of baked bread or rolls, the temperature of the product
must pass very rapidly through the range of 50 to 20°F (10 to -7°C), as staling is more rapid in this
temperature range than at either higher or lower temperatures. Temperatures should preferably be at
-10 to -15°F (-23 to -26°C), or lower, and never higher than 0°F (-18°C) during freezing of bakery foods.
Air movement during freezing is essential. Forced air freezing is desirable, although air velocities above
400-600 linear ft/min have no particular advantage. The ideal method for freezing bread is to freeze the
individual loaves before putting them into the master carton. If the bread must be frozen in cartons, the
loaves and cartons should be stacked so that as much surface as possible is exposed to the cold air.
Wooden strips an inch or more thick should be used between the layers of cartons.

It is essential for baked bread and roll items to pass through the 20 to +70°F (-7 to 21°C)
temperature zone as rapidly as possible to hold staling to a minimum. If possible, products should be
taken from cartons at normal room temperatures or, preferably, in a room with air heated to between
100 and 120°F (38 and 49°C), and placed in air moving at least 200 ft/min. The relative humidity of the
air in the chamber room should be maintained at a low level to minimize the condensation of water on
the products and to keep wrappers and bags in good condition. If the product must be thawed and
tempered in cartons, a strong movement of heated air around the cartons should be maintained until
the temperature of the products is near ordinary room temperature.

II. Cakes, Cookies & Doughnuts

Baked products of these types are well adapted to frozen preservation, and no particular
precautions are necessary during production except that freezing as soon as possible after baking is
highly desirable. The fresher the product when frozen, the fresher it will be when thawed. Boiled and
flat icings do not freeze well so should be avoided unless trial tests for particular formulas show them
to be satisfactory. Cake batters and cookie dough must be cooled to below 40°F (4.4°C) as soon as
possible to avoid enzymatic and other losses of the leavening components. No more than 20 minutes
should elapse between mixing of batter or dough and commencement of rapid cooling.

Moisture-vapor-proof and odor-proof packaging is a must. Moisture loss during freezing of

unpackaged bakery products of all types is seldom serious, but the slow continuing loss during storage
and thawing makes it absolutely essential to have the protection of adequate packages. All bakery
50
 Republic of the Philippines
CEBU TECHNOLOGICAL UNIVERSITY
CARMEN CAMPUS
R.M. Durano Avenue, Poblacion, Carmen, Cebu, Philippines
Website: http://www.ctu.edu.ph E-mail: [email protected]
Phone: +6332 266-9359 | 266-9357 | 260-1009

products are very susceptible to rapid pick-up of foreign odors and flavors, even at sub-zero

(under - 18°C) temperatures, so that care in this regard is also essential. The tender, delicate structure
and texture of cakes, cake doughnuts, and many other items require packaging that will protect them
from damage during handling and transport.

The very rapid freezing required by bread and other lean items is not so necessary with the
richer items such as cakes, cake doughnuts, and the like, but freezer temperatures should not be above
0°F (-18°C) in any case. Air movement of at least 200 linear ft/min is desirable, and spacing strips must
be used between stacked cartons. Best results with Danish pastries, cinnamon rolls, and similar items
will be obtained by freezing individual packages before they are placed in any master carton that may
be used.
In keeping with their tolerance to slower rates of freezing than bread items, these richer
products also may be thawed less rapidly without harmful effects. Nevertheless, thawing with low
humidity air warmed to between 100 and 120°F (38 and 49°C) and moving at least 200 ft/min is highly
desirable for maintenance of high product quality and to keep wrappers and packages in good condition.

III. Pies
Technical requirements in the production of pies for freezing are important, and it must not be
assumed that any successful formula for unfrozen pies will succeed for frozen pies. To avoid soggy
under-crusts, use a very thin paper plate (not over 1/32" thick) or tin or aluminum-foil plates with black
colored bottom. Make deep dish pies with no under-crusts. Loose frozen fruits need not be defrosted
when placed in a pie shell; other frozen fruits do not require complete thawing. Pour off some of the
syrup if frozen fruit used has too much. Use thickeners especially developed for frozen pies and available
from all of the major starch and bakery supply companies.

Among light colored fruits (apples, peaches, apricots and others), those that have been treated
with ascorbic acid or have been sulfited or scalded (blanched) should be used. Sprinkling lemon juice
or ascorbic acid solution on the filling may help. A strong soft wheat flour and from 55 to 65%
shortening (based on weight of flour) are recommended to provide enough flakiness or tenderness in
the crusts or shells. Lard, hydrogenated or rearranged lard, and hydrogenated vegetable oil shortening
are probably equally successful. To avoid rims that bake too fast and darken, use a fairly thick rim crust.
Brush the center with milk or milk and egg so that it will brown readily. Mince pies, meat pies, many
fruit pies, and pumpkin pies may all be frozen successfully. Custard and most cream pies are regarded
as very difficult to freeze because fillings may become grainy and meringues toughen. Since the freshly
made pie is delicate and easily marred, the package should offer strong protection. Good protection
against moisture loss and odor transfer is also necessary.

Rapid freezing is desirable for best texture of fruits in both baked and unbaked pies. Most
unbaked fruit pies freeze between 14 and 18°F (-10 and -8°C). Any method that is reasonably fast and
economical would seem to be successful, but a freezer temperature of -10 to -15°F (-23 to -26°C) and
air moving several hundred ft/min are recommended for best results. Adequate directions for thawing
51
 Republic of the Philippines
CEBU TECHNOLOGICAL UNIVERSITY
CARMEN CAMPUS
R.M. Durano Avenue, Poblacion, Carmen, Cebu, Philippines
Website: http://www.ctu.edu.ph E-mail: [email protected]
Phone: +6332 266-9359 | 266-9357 | 260-1009

and baking of unbaked pies, or for thawing and warming of baked pies, should be displayed prominently
on the package to guide retailers and consumers. It must be emphasized that the most successful
commercial ventures will be those in which consumers handle the product in a manner predetermined
by the producer through thorough tests.
Shelf-life Conditions of Baked Products
Bakery items containing custards, meat or vegetables, and frostings made of cream cheese, whipped
cream or eggs must be kept refrigerated. Bread products not containing these ingredients are safe at
room temperature, but eventually will develop molds and become unsafe to eat.

Bakery item Shelf Refrigerator Freezer

Bread, commercial 2-4 days 7-14 days 3 months

Bread, flat (tortillas, pita) 2-4 days 4-7 days 4 months
Cakes, Angel Food* 1-2 days 7 days 2 months
Chiffon, sponge 1-2 days 7 days 2 months
Chocolate 1-2 days 7 days 4 months
Fruit cake 1 month 6 months 12 months
Made from mix 3-4 days 7 days 4 months
Pound cake 3-4 days 7 days 6 months
Cheesecake No 7 days 2-3 months
Cookies 2-3 weeks 2 months 8-12 months
Croissants, butter 1 day 7 days 2 months
Doughnuts, glazed or cake 1-2 days 7 days 1 month
dairycream-filled No 3-4 days No
Muffins No 3-4 days No
Pastries, Danish 1-2 days 7 days 2 months
Pies, cream No 3-4 days 2 months
Chiffon No 1-2 days No
Fruit 1-2 days 7 days No
Mincemeat 1-2 days 7days 8 months
Pecan 2 hours 3-4 days 8 months
Pumpkin 2 hours 3-4 days 1-2 months
Quiche 3-4 days 7 days 1-2 months
Rolls, yeast, baked Pkg. date 7 days 2 months
filled, meat or vegetables 2 hours 3-4 days 2 months
*Refrigerate any cake with frosting made of cream cheese, butter cream, whipped cream or eggs

References:
WFLO Commodity Storage Manual (2008).
http://stonesoupvirtualcookeryschool.com/2011/04/basic-baking-techniques/
http://www.kingarthurflour.com/learn/tips-and-techniques.html
http://www.pastrywiz.com/storage/bakery.htm
http://www.williams-sonoma.com/recipe/tip/basic-baking-techniques.html
52
 Republic of the Philippines
CEBU TECHNOLOGICAL UNIVERSITY
CARMEN CAMPUS
R.M. Durano Avenue, Poblacion, Carmen, Cebu, Philippines
Website: http://www.ctu.edu.ph E-mail: [email protected]
Phone: +6332 266-9359 | 266-9357 | 260-1009

Performance Tasks/Activities:
Direction: In the kitchen laboratory, the teacher will divide the class into groups of 5 members each.
Each group will assign a leader who will give the correct answer. The rest of the members of the group
will randomly pick the baking technique or procedure that they need to demonstrate while the leader
will guess the correct answer under a specific time limit to be given by the teacher. Every correct answer
will be equivalent to a certain number of points to be assigned by the teacher.

Assessment/Evaluation Tools:

Quiz # 8
Direction: Read and evaluate the truth-value of the following statements. Write TRUE if the statement
provides a correct thought while if the statement is incorrect, write FALSE on the blank provided before
each number.

______1. Beating egg whites properly is the key to creating certain extra-light cookies, such as meringues
or ladyfingers.
______2. When bringing liquid to a boil over a burner, the first sign of that impending boil is very small
bubbles atop the liquid at the very edge of the pan.
______3. Bakery products do not have a very long “good quality” storage life and need to be carefully
protected from quality loss due to elevated temperatures or temperature fluctuations.
______4. Nuts will take on a deeper color when not toasted.
______5. Spoon drop cookie dough in a log in the center of a piece of parchment.
______6. All bakery products are very not susceptible to rapid pick-up of foreign odors and flavors.
______7. The first thing to keep in mind when storing cookies is that they need to be completely cool
before you put them away.
______8. Tuiles are generally arced in shape, whether thin, crisp, sweet, or savory, that is made most often
from dough.
______9. When baking drop cookies, especially if you like chewy ones, leave the cookies on the baking
sheet for 5 minutes after you take the pan out of the oven.
______10. Rapid freezing is desirable for best texture of fruits in both baked and unbaked pies.
______11. During freezing, thawing and tempering of baked bread or rolls, the temperature of the product
must pass very rapidly through the range of 50 to 120°F.
______12. Sifted flour is usually folded in with wet ingredients, in recipes where the desired result is a
light, spongy texture.
______13. It must be emphasized that the most successful commercial ventures will be those in which
consumers handle the product in a manner predetermined by the producer through thorough tests.
______14. The fresher the product when frozen, the fresher it will be when thawed.
______15. Gas ovens tend to be less efficient than electric.

MIDTERM EXAMINATION

53
 Republic of the Philippines
CEBU TECHNOLOGICAL UNIVERSITY
CARMEN CAMPUS
R.M. Durano Avenue, Poblacion, Carmen, Cebu, Philippines
Website: http://www.ctu.edu.ph E-mail: [email protected]
Phone: +6332 266-9359 | 266-9357 | 260-1009

CONTENT STANDARD:
 Chapter 2: Baking Bakery products
 Chapter 3: Preparing and producing Pastry Products
 L1: Selecting, measuring weighing required ingredients according to recipe or production requirements
and established standards and procedures for pastry products.

LEARNING COMPETENCIES:
The learners:
1. Bake bakery products such as yeast-product types, quick breads, doughnuts, fritters, pancakes and
waffles. (CLO5,6&7)
2. Prepare and produce pastry products. (CLO6)
3. Select, measure and weigh required ingredients according to recipe or production requirements and
established standards and procedures for pastry products. (CLO 3)

Types, Kinds and Classification of Bakery Products

Preparing bakery products requires understanding and patience in following the procedures and
measuring the ingredients correctly. The following lessons will let you experience how to make baked
products.

There are different kinds of baked products. Let us talk about the very common baked products
which are the various types of breads. Below are pieces of information that you need to read and
familiarize.

A. Breads
Breads are baked goods which are usually made of the following major baking ingredients, namely:
flour, water and yeast or another leavening agent. These ingredients are mixed and often kneaded and
baked.

Types of Bread
1. Soft Roll Bread – yeast-raised roll with a soft outer crust
a. Dinner Rolls
b. Ensaymada
2. Hard Roll Bread-- yeast-raised roll with a hard outer crust.
a. Monay
b. Pan de Sal
3. Quick Breads—non yeast dependent bread made with a leavening agent (such
as baking powder or baking soda) that permits immediate baking of the dough
or batter mixture.
a. Muffins – tender, moist, and simple cup breads leavened with baking powder
or baking soda.
b. Biscuits – small flaky breads leavened with baking powder, baking powder
makes preparation time shorter than yeast is used.

Kinds of Dough in Baking Bread

54
 Republic of the Philippines
CEBU TECHNOLOGICAL UNIVERSITY
CARMEN CAMPUS
R.M. Durano Avenue, Poblacion, Carmen, Cebu, Philippines
Website: http://www.ctu.edu.ph E-mail: [email protected]
Phone: +6332 266-9359 | 266-9357 | 260-1009

1. Lean dough
This kind of dough is made of basic ingredients like flour, yeast, salt, with enough amount of sugar and
shortening. Lean dough is usually made into Pan de sal, Pan Amerikano, French bread and other crusty
bread varieties.
2. Rich dough
This dough is still made of the basic ingredients flour, yeast, salt, sugar and shortening. But this dough
uses more sugar and butter as shortening. It contains nuts, fruits, eggs and other additional ingredients
that would make your dough mixture richer. This type of dough is used in making rolls, coffee cakes,
and sweet bread varieties.

In this lesson you have to do the Performance Task No. 1 to check how much have you learned.

Performance
PerformanceTask No. 1
Tasks/Activities:

Activity 1: Hands-on Activity

Directions: Follow the recipe on how to bake Pan de Sal using ingredients for a lean type dough.
Recipe: Pan De Sal
Ingredients:
 1-2 tbsp. dry yeast
 1 c. lukewarm water
 3 tbsp. white sugar
 1 c. evaporated milk
 3 tbsp. butter (melt in a lowest heat)
 1 tsp. salt
 5 ½ c. 1st class flour
 Lard for greasing baking sheet/s

Procedure:
1. Pre-heat the oven into 205˚C for 15 minutes only.
2. While you are pre-heating the oven measure the needed ingredients.
3. Sift the flour first before you measure or weigh.

https://bit.ly/36DSvoO

55
 Republic of the Philippines
CEBU TECHNOLOGICAL UNIVERSITY
CARMEN CAMPUS
R.M. Durano Avenue, Poblacion, Carmen, Cebu, Philippines
Website: http://www.ctu.edu.ph E-mail: [email protected]
Phone: +6332 266-9359 | 266-9357 | 260-1009

4. Dissolve yeast in a lukewarm water and sprinkle 1 tsp. sugar. Allow to stand for 8-10
minutes until mixture becomes bubbly.

https://bit.ly/2RCEXWf
5. Combine milk, melted butter, salt, and 2 tbsp. of sugar. Stir until dissolved.

6. Put 2 c. flour and beat until smooth in texture.

https://bit.ly/2Gy5yxr

7. Add another 1 cup of flour. Continue mixing until the mixture is smooth.
8. Transfer dough on a floured board and gradually add remaining flour while kneading.
Continue kneading until the dough becomes smooth and glossy or shiny.

9. Shape into a smooth ball and grease all sides with lard. Place in a slightly greased bowl.
Cover with clean damp cloth. Allow to rise for 1 ½ hour. Then punch down the dough.
Reshape and put it back in the bowl. Allow to rest for 20 minutes.

56
 Republic of the Philippines
CEBU TECHNOLOGICAL UNIVERSITY
CARMEN CAMPUS
R.M. Durano Avenue, Poblacion, Carmen, Cebu, Philippines
Website: http://www.ctu.edu.ph E-mail: [email protected]
Phone: +6332 266-9359 | 266-9357 | 260-1009

10. Cut dough into two. Then roll each half into an elongated shape.
11. Cut the dough into 12 equal pieces. Dredge each piece with bread crumbs.

12. Place them on a greased baking sheet with one side of each piece facing up, spread them
about 2 ½ cm apart. Let it rise until nearly double in size. Then, bake them in a preheated
oven at 180-200˚C for 12-15 minutes, or until its done.

57
 Republic of the Philippines
CEBU TECHNOLOGICAL UNIVERSITY
CARMEN CAMPUS
R.M. Durano Avenue, Poblacion, Carmen, Cebu, Philippines
Website: http://www.ctu.edu.ph E-mail: [email protected]
Phone: +6332 266-9359 | 266-9357 | 260-1009

ASSESSMENT RUBRICS

Recipe Name _______________________ Date _______________________

Name of Student ____________________ Group _____________________

Direction: Evaluate the performance of the recipe. Indicate in the column below the
corresponding score based on the percentage assigned per criterion given.

CRITERIA PERCENTAGE SCORE

Laboratory Performance 50%
Chef Uniform 5%
Mise en place 15%
Technique 20%
Work Attitude 10%
Baked Product 50%
Color 10%
Shape 10%
Texture 10%
Flavor 15%
Packaging/ Plating 5%
TOTAL 100 %
NOTE: Chef Instructor’s discretion to change a certain percentage or criteria in the
evaluation of the laboratory activity performed may take effect based on the nature of
the recipe completed.

Comments / Suggestions:

Note: The teacher may use this standard rubric form in the evaluation of every baked output.

58
 Republic of the Philippines
CEBU TECHNOLOGICAL UNIVERSITY
CARMEN CAMPUS
R.M. Durano Avenue, Poblacion, Carmen, Cebu, Philippines
Website: http://www.ctu.edu.ph E-mail: [email protected]
Phone: +6332 266-9359 | 266-9357 | 260-1009

Mixing Procedures for Bakery Products

Methods of Mixing Dough.

A. Straight Dough Method/One Bowl Method
This method of mixing combines all ingredients together at one time to make the dough. The dough
needs kneading and will be set aside to rise.
B. Sponge Dough Method
This method mixes part of the liquid, flour, and all of the yeast to make a soft mixture which is set to rise
until bubbly. Then, the remaining ingredients will be added and the mixture is considered as straight
dough.
C. No-knead Dough Method
This method has a softer batter instead of a dough. Kneading is not required to mix the ingredients
thoroughly.

Performance Tasks/Activities:

Performance Task No. 2

Activity 1: Hands-on Activity
Directions: Follow the recipe of a straight dough method or one bowl method of making a Banana
Muffin.

Recipe: Banana Muffin

Ingredients:
 1 ½ c. all-purpose flour
 1 tsp. baking powder
 1 tsp. baking soda
 ½ tsp. salt
 3 large bananas, mashed
 ¾ c. white sugar
 1 egg
 1/3 c. butter, melted
Procedure:
1. Pre-heat oven to 350˚F for 15 minutes. Place paper cups on the muffin pan. Sift together the
flour, baking powder, baking soda and salt. Set aside.
2. In a large bowl, combine mashed banana, sugar, egg and melted butter. Add in flour mixture,
and mix until smooth. Scoop into muffin pans.
3. Bake for 25-30 minutes or until done.

59
 Republic of the Philippines
CEBU TECHNOLOGICAL UNIVERSITY
CARMEN CAMPUS
R.M. Durano Avenue, Poblacion, Carmen, Cebu, Philippines
Website: http://www.ctu.edu.ph E-mail: [email protected]
Phone: +6332 266-9359 | 266-9357 | 260-1009

ASSESSMENT RUBRICS

Recipe Name _______________________ Date _______________________

Name of Student ____________________ Group _____________________

Direction: Evaluate the performance of the recipe. Indicate in the column below the
corresponding score based on the percentage assigned per criterion given.

CRITERIA PERCENTAGE SCORE

Laboratory Performance 50%
Chef Uniform 5%
Mise en place 15%
Technique 20%
Work Attitude 10%
Baked Product 50%
Color 10%
Shape 10%
Texture 10%
Flavor 15%
Packaging/ Plating 5%
TOTAL 100 %
NOTE: Chef Instructor’s discretion to change a certain percentage or criteria in the
evaluation of the laboratory activity performed may take effect based on the nature of
the recipe completed.

Comments / Suggestions:

Note: The teacher may use this standard rubric form in the evaluation of every baked output.
Baking Recipe
60
 Republic of the Philippines
CEBU TECHNOLOGICAL UNIVERSITY
CARMEN CAMPUS
R.M. Durano Avenue, Poblacion, Carmen, Cebu, Philippines
Website: http://www.ctu.edu.ph E-mail: [email protected]
Phone: +6332 266-9359 | 266-9357 | 260-1009

Recipe: Soft Roll (Dinner Roll)

Ingredients:
 315 g. 1st class flour
 90 g. white sugar
 10 g. yeast
 150 ml. evaporated milk
 30 g. butter
 2 eggs (1 for egg wash)
 ½ tbsp. salt
Optional: hotdog, chocolate or cheese for filling
Procedure:
1. Pre-heat the oven into 180-190˚C or 375˚F for 15 minutes only.
2. While you are pre-heating the oven measure the needed ingredients.
3. Sift the flour first before you measure or weigh.
4. Add yeast into evaporated milk. Set aside.
5. In a large bowl cream sugar and butter until light and fluffy. Add egg.
6. Combine flour and salt. Stir slightly.
7. Pour flour mixture into a flat surface table. And make a well at the center.
8. Add butter mixture and milk mixture.
9. Mix all the ingredients until well blended.
(if a dough cutter is available, use a dough cutter in mixing the added ingredients)
10. Knead the dough until all ingredients are incorporated or until it becomes smooth in
texture.
11. Place on a bowl and rest for an hour for proofing or to double its size.
12. Portioned dough for about 12 pieces and shaped to your desired shapes. (you may add
fillings like, cheese and hotdogs)
13. Place the dough into a slightly greased baking sheet and let it proof for about an hour.
Brushed egg wash or milk wash
14. Bake the dough for 15-20 minutes or until its done.

Performance Tasks/Activities:

Performance Task No. 3

Activity 1: Hands-on Activity

Directions: Follow the recipe given in the information sheet above. This activity will be done
individually and should last only for 2-4 hours. Your baked products will be graded by this given rubric
below.

61
 Republic of the Philippines
CEBU TECHNOLOGICAL UNIVERSITY
CARMEN CAMPUS
R.M. Durano Avenue, Poblacion, Carmen, Cebu, Philippines
Website: http://www.ctu.edu.ph E-mail: [email protected]
Phone: +6332 266-9359 | 266-9357 | 260-1009

ASSESSMENT RUBRICS

Recipe Name _______________________ Date _______________________

Name of Student ____________________ Group _____________________

Direction: Evaluate the performance of the recipe. Indicate in the column below the
corresponding score based on the percentage assigned per criterion given.

CRITERIA PERCENTAGE SCORE

Laboratory Performance 50%
Chef Uniform 5%
Mise en place 15%
Technique 20%
Work Attitude 10%
Baked Product 50%
Color 10%
Shape 10%
Texture 10%
Flavor 15%
Packaging/ Plating 5%
TOTAL 100 %
NOTE: Chef Instructor’s discretion to change a certain percentage or criteria in the
evaluation of the laboratory activity performed may take effect based on the nature of
the recipe completed.

Comments / Suggestions:

Note: The teacher may use this standard rubric form in the evaluation of every baked output.

62
 Republic of the Philippines
CEBU TECHNOLOGICAL UNIVERSITY
CARMEN CAMPUS
R.M. Durano Avenue, Poblacion, Carmen, Cebu, Philippines
Website: http://www.ctu.edu.ph E-mail: [email protected]
Phone: +6332 266-9359 | 266-9357 | 260-1009

NATURE OF PASTRY PRODUCTS

Learning Objectives:
1. to discuss the nature, history and classifications of pastry products
2. to define the terms related to pastry

Pastry
Pastry is a mixture of flour, water and fat combined to make a paste. When combined in different
proportions, and by varying mixing methods, these basic ingredients make flexible dough that can be
shaped into a range of shapes to hold a variety of sweet or savory fillings. Paste is the uncooked pastry
mixture with the fat added. It has less water and more fat than the dough which is used for bread and
scones.

Pastry is a dough made up of flour and water and shortening that may be savoury or sweetened.
Sweetened pastries are often described as bakers' confectionery. The word "pastries" suggests many
kinds of baked products made from ingredients such as flour, sugar, milk, butter, shortening, baking
powder, and eggs. Small tarts and other sweet baked products are called pastries. Common pastry
dishes include pies, tarts, quiches and pasties. Pastry can also refer to the pastry dough, from which such
baked products are made. 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. A good pastry is light and airy and fatty, but firm enough to support the weight of the
filling. When making a short crust pastry, care must be taken to blend the fat and flour thoroughly before
adding any liquid. This ensures that the flour granules are adequately coated with fat and less likely to
develop gluten. On the other hand, overmixing results in long gluten strands that toughen the pastry. In
other types of pastry such as Danish pastry and croissants, the characteristic flaky texture is achieved
by repeatedly rolling out a dough similar to that for yeast bread, spreading it with butter, and folding it
to produce many thin layers.

Different kinds of pastries are made by utilizing the natural characteristics of wheat flour and
certain fats. When wheat flour is mixed with water and kneaded into plain dough, it develops strands of
gluten, which are what make bread tough and elastic. In a typical pastry, however, this toughness is
unwanted, so fat or oil is added to slow down the development of gluten. Lard or suet work well because
they have a coarse, crystalline structure that is very effective. Using unclarified butter does not work
well because of its water content; clarified butter, which is virtually water-free, is better, but short crust
pastry using only butter may develop an inferior texture. If the fat is melted with hot water or if liquid
oil is used, the thin oily layer between the grains offers less of an obstacle to gluten formation and the
resulting pastry is tougher.

63
 Republic of the Philippines
CEBU TECHNOLOGICAL UNIVERSITY
CARMEN CAMPUS
R.M. Durano Avenue, Poblacion, Carmen, Cebu, Philippines
Website: http://www.ctu.edu.ph E-mail: [email protected]
Phone: +6332 266-9359 | 266-9357 | 260-1009

Pastry was originally made by the Egyptians, who made a flour and water paste to wrap around
meat to soak up the juices as it cooked. Pastry was further developed in the Middle East and it was
brought to Europe by the Muslims in the 7th century. By medieval times local areas had their own
specialty puddings and pies. In the 17th century both flaky and puff pastries were used, and intricate
patterns on the pies were a work of art.

The European tradition of pastry-making is often traced back to the short crust era of flaky
dough's that were in use throughout the Mediterranean in ancient times. In the ancient Mediterranean,
the Romans, Greeks and Phoenicians all had filo-style pastries in their culinary traditions. There is also
strong evidence that Egyptians produced pastry-like confections. They had professional bakers that
surely had the skills to do so, and they also had needed materials like flour, oil, and honey. [citation
needed] In the plays of Aristophanes, written in the 5th century BC, there is mention of sweetmeats,
including small pastries filled with fruit. The Roman cuisine used flour, oil and water to make pastries
that were used to cover meats and fowls during baking in order to keep in the juices, but the pastry was
not meant to be eaten. A pastry that was meant to be eaten was a richer pastry that was made into small
pastries containing eggs or little birds and that were often served at banquets. Greeks and Roman both
struggled in making a good pastry because they used oil in the cooking process, and oil causes the pastry
to lose its stiffness.

In the medieval cuisine of Northern Europe, pastry chefs were able to produce nice, stiff pastries
because they cooked with shortening and butter. Some incomplete lists of ingredients have been found
in medieval cookbooks, but no full, detailed versions. There were stiff, empty pastries called coffins or
'huff paste', that were eaten by servants only and included an egg yolk glaze to help make them more
enjoyable to consume. Medieval pastries also included small tarts to add richness.

It was not until about the mid-16th century that actual pastry recipes began appearing. These
recipes were adopted and adapted over time in various European countries, resulting in the myriad
pastry traditions known to the region, from Portuguese "pastéis de nata" in the west to Russian
"pirozhki" in the east. The use of chocolate in pastry-making in the west, so commonplace today, arose
only after Spanish and Portuguese traders brought chocolate to Europe from the New World starting in
the 16th century. Many culinary historians consider French pastry chef Antonin Carême (1784–1833)
to have been the first great master of pastry making in modern times.

Pastry-making also has a strong tradition in many parts of Asia. Chinese pastry is made from rice,
or different types of flour, with fruit, sweet bean paste or sesame-based fillings. The mooncakes are part
of Chinese Mid Autumn Festival traditions, while cha siu bao, steamed or baked pork buns, are a regular
savory dim sum menu item. In the 19th century, the British brought western-style pastry to the far east,
though it would be the French-influenced Maxim in the 1950s that made western pastry popular in
Chinese-speaking regions starting with Hong Kong. Still, the term "western cake" is used to differentiate
between the automatically assumed Chinese pastry. Other Asian countries such as Korea prepare
traditional pastry-confections such as tteok, hangwa, and yaksik with flour, rice, fruits, and regional
specific ingredients to make unique desserts. Japan also has specialized pastry-confections better
known as mochi and manjū. Pastry-confections that originate in Asia are clearly distinct from those that
64
 Republic of the Philippines
CEBU TECHNOLOGICAL UNIVERSITY
CARMEN CAMPUS
R.M. Durano Avenue, Poblacion, Carmen, Cebu, Philippines
Website: http://www.ctu.edu.ph E-mail: [email protected]
Phone: +6332 266-9359 | 266-9357 | 260-1009

originate in the west, which are generally much sweeter.

Today, the chief purpose of pastry is to complement the flavor of the fillings and to provide a
casing. Pastry chefs use a combination of culinary ability and creativity in baking, decoration, and
flavoring with ingredients. Many baked goods require a lot of time and focus. Presentation is an
important aspect of pastry and dessert preparation. The job is often physically demanding, requiring
attention to detail and long hours. Pastry chefs are also responsible for creating new recipes to put on
the menu, and they work in restaurants, bistros, large hotels, casinos and bakeries. Pastry baking is
usually done in an area slightly separate from the main kitchen. This section of the kitchen is in charge
of making pastries, desserts, and other baked goods.

The different types of pastry are discussed in the following:

Short crust pastry

Short crust pastry is the simplest and most common pastry. This is probably the most versatile
type of pastry as it can be used for savoury and sweet pies, tarts and flans. It is made with flour, fat,
butter, salt, and water to bind the dough. This is used mainly in tarts and also used most often in making
a quiche. The process of making pastry includes mixing of the fat and flour, adding water, and rolling
out the paste. The fat is mixed with the flour first, generally by rubbing with fingers or a pastry blender,
which inhibits gluten formation by coating the gluten strands in fat and results in a short (as in crumbly;
hence the term short crust), tender pastry. A related type is the sweetened sweet crust pastry, also
known as pâte sucrée, in which sugar and egg yolks have been added (rather than water) to bind the
pastry.

Pate Sucree Pastry

As the name suggests, this pastry is French. It is a sweet pastry that incorporates sugar and egg
yolks for a rich, sweet result. Usually baked blind, it gives a thin, crisp pastry that melts in the mouth.

Flaky pastry

Flaky pastry is a simple pastry that expands when cooked due to the number of layers. It bakes
into a crisp, buttery pastry. The "puff" is obtained by the shard-like layers of fat, most often butter or
shortening, creating layers which expand in the heat of the oven when baked. This is used as a crust for
savoury pies, sausage rolls, Eccles cakes and jam puffs. Flaky pastry is best made in cool conditions and
must be chilled during and after making, to prevent the fat content from melting out under cooking
conditions. Flaky pastry is made in the same way as puff pastry but has less rolling and folding and is
quicker to make.

Puff pastry
65
 Republic of the Philippines
CEBU TECHNOLOGICAL UNIVERSITY
CARMEN CAMPUS
R.M. Durano Avenue, Poblacion, Carmen, Cebu, Philippines
Website: http://www.ctu.edu.ph E-mail: [email protected]
Phone: +6332 266-9359 | 266-9357 | 260-1009

Puff pastry has many layers that cause it to expand or “puff” when baked. Puff pastry is made
using flour, butter, salt, and water. The pastry rises up due to the water and fats expanding as they turn
into steam upon heating. Puff pastries come out of the oven light, flaky, and tender. This is one of the
‘flaked pastries’ characterized by fat and air being trapped between the layers of the pastry dough to
give a flimsy, light and crisp finish. Regarded as the ultimate professional pastry, this type is time-
consuming but worth making. It is used for savoury pie crusts and as wrapping for meat and poultry, as
well as vol-au-vent, cream horns and mille feuilles (small iced cakes that are filled with jam and cream).
Puff pastry is light, flaky and tender. It is made by mixing flour, salt, a little fat and water to form dough.
Puff pastry has a flour to water ratio of 2:1 and is described as a plastic-elastic dough. The dough is then
layered with fat, preferably butter, by folding and rolling to form hundreds of layers of fat and dough.
When it is baked, water from the dough turns into steam and puffs up the pastry to produce lots of flaky
layers.

Rough Puff Pastry

This type is a cross between puff and flaky pastry. It is also good for sausage rolls, savoury pie
crusts and tarts and has the advantage of being easier to make than puff pastry, but is as light as flaky
pastry.

Choux pastry

This is a French specialty used for cream buns, chocolate éclairs and profiteroles. Ingredients
include water (or milk), fat (preferably margarine fat with good flavor), eggs (the more added, the better
the quality and end result of choux pastry) and flour(high levels of starch), and sometimes a little salt
and baking powder. Unlike other types of pastry, choux is in fact closer to a dough before being cooked
which gives it the ability to be piped into various shapes such as the éclair and profiterole. Its name
originates from the French choux, meaning cabbage, owing to its rough cabbage-like shape after
cooking.

Choux begins as a mixture of milk or water and butter which are heated together until the butter
melts, to which flour is added to form a dough. Eggs are then beaten into the dough to further enrich it.
This high percentage of water causes the pastry to expand into a light, hollow pastry. Initially, the water
in the dough turns to steam in the oven and causes the pastry to rise; then the starch in the flour
gelatinizes, thereby solidifying the pastry. Once the choux dough has expanded, it is taken out of the
oven; a hole is made in it to let the steam out. The pastry is then placed back in the oven to dry out and
become crisp. The pastry is filled with various flavors of cream and is often topped with chocolate.
Choux pastries can also be filled with ingredients such as cheese, tuna, or chicken to be used as
appetizers.

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 Republic of the Philippines
CEBU TECHNOLOGICAL UNIVERSITY
CARMEN CAMPUS
R.M. Durano Avenue, Poblacion, Carmen, Cebu, Philippines
Website: http://www.ctu.edu.ph E-mail: [email protected]
Phone: +6332 266-9359 | 266-9357 | 260-1009

Phyllo (Filo)

Phyllo is a paper-thin pastry dough that is used in many layers. The phyllo is generally wrapped
around a filling and brushed with butter before baking. These pastries are very delicate and flaky. This
type of pastry (along with finely shredded kadafi pastry, also from the Mediterranean) is made in very
thin sheets and used as a casing for numerous delicate savoury and sweet dishes. These are found in
many parts of the world and popular recipes are traditional strudel from Austria, baklava from the
Mediterranean, borek from the Middle East and spring rolls from China. Unlike other pastries, filo
(leaved pastry) is made from flour with high gluten content, little fat (butter) and no sugar. Gluten is a
protein found in some grains, particularly wheat, and gives bread dough its elastic texture. The flour
needs high gluten content to produce an elastic dough that can be stretched into very large, very thin
sheets. All leavened pastries (apart from puff pastry) are made from a sheet of dough that is as thin as
tissue paper.

Traditionally, the dough is made by hand by gently rolling, stretching or pressing it into very thin
sheets. Filo pastry’s gossamer-thin sheets need careful handling because they’re fragile and dry out
quickly, so unused sheets are covered with a damp cloth. Before baking, the dough is brushed with
butter or oil. It is then used in different ways depending on the recipe. It can be cut into sheets and
layered in a tin, cut to make individual rolls or rolled up as one large roll. Some people prefer to buy
readymade filo pastry, but even that is not easy to use. It must be brushed with oil or melted butter/ghee
before shaping and cooking. Samosas are deep-fried with spicy fillings, wrapped in filo pastry, and
prawns in filo pastry make popular savoury nibbles. Strudel pastry, famously used in central Europe for
apple strudel, is very similar.

Hot water crust pastry

Hot water crust pastry is used for savoury pies, such as pork pies, game pies and, more rarely, steak
and kidney pies. Hot water crust is traditionally used for making hand-raised pies. The usual ingredients
are hot water, lard and flour, the pastry is made by heating water, melting the fat in this, bringing to the
boil, and finally mixing with the flour. This can be done by beating the flour into the mixture in the pan,
or by kneading on a pastry board. Either way, the result is a hot and rather sticky paste that can be used
for hand-raising: shaping by hand, sometimes using a dish or bowl as an inner mould. As the crust cools,
its shape is largely retained, and it is filled and covered with a crust, ready for baking. Hand-raised hot
water crust pastry does not produce a neat and uniform finish, as there will be sagging during the
cooking of the filled pie, which is generally accepted as the mark of a hand-made pie.

Yeasted Pastry

In this type of pastry, yeast is added to puff pastry ingredients before making the pastry. Yeasted
pastries are light flaky pastries that are crisp on the outside, but soft and tender on the inside. The
dough, which has yeast added, is layered with fat, so this pastry is a cross between bread and pastry.
Yeasted pastries are used in Danishes and croissants.

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 Republic of the Philippines
CEBU TECHNOLOGICAL UNIVERSITY
CARMEN CAMPUS
R.M. Durano Avenue, Poblacion, Carmen, Cebu, Philippines
Website: http://www.ctu.edu.ph E-mail: [email protected]
Phone: +6332 266-9359 | 266-9357 | 260-1009

Suet pastry

This is an old-fashioned British pastry used for steamed and boiled sweet and savoury puddings,
roly-poly puddings and dumplings. Suet pastry is softer than short pastry, which is crispy

when cooked. Made with self-rising flour, shredded suet and for some lighter recipes, fresh white
breadcrumbs, suet crust pastry should have a light spongy texture. Suet pastry is made from raw beef
or mutton fat, especially the hard fat found around the loins and kidneys (suet). Suet has a melting point
of 45–50°C which is higher than butter (32–35ºC) traditionally used in pastry. This melting point means
that it is solid at room temperature but easily melts at moderate temperatures, such as in steaming.
During cooking, water needs to be kept on the boil to avoid a heavy or soggy pastry. Steak and kidney
pudding is famously made with suet crust pastry.

Terminologies Related to Pastry

Allumette - Any of various puff pastry items made in thin sticks or strips (French word for
"matchstick").
Almond Paste: A mixture of finely ground almonds and sugar
Batter: A semi-liquid mixture containing flour or other starch, used for the production of such products
as cakes and breads and for coating products to be deep-fried.
Bavarian Cream: A light, cold dessert made of gelatin, whipped cream, and custard sauce or fruit.
Beignet Soufflé (ben yay soo flay): A type of fritter made with éclair paste, which puffs up greatly when
fried.
Bloom: A whitish coating on chocolate, caused by separated cocoa butter.
Blown sugar: Pulled sugar is placed on a pump that is then used to blow air into the sugar in a process
much like glassblowing; as air is being pumped, the sugar is sculpted into the desired shape and rotated
to keep it from becoming misshapen. Fans are used to cool the blown sugar in order to avoid cracking.
Buttercream: An icing made of butter and/or shortening blended with confectioners' sugar or sugar
syrup and sometimes other ingredients.
Caramelization: The browning of sugars caused by heat.
Chiffon Pie: A pie with a light, fluffy filling containing egg whites and, usually, gelatin.
Chocolate Liquor: Unsweetened chocolate, consisting of cocoa solids and cocoa butter.
Coagulation: The process by which proteins become firm, usually when heated.
Cocoa: The dry powder that remains after cocoa butter is pressed out of chocolate liquor.
Cocoa Butter: A white or yellowish fat found in natural chocolate.
Compote: Fruit cooked in a sugar syrup.
Confectioners' Sugar: Sucrose that is ground to a fine powder and mixed with a little cornstarch to
prevent caking.
Coulis (koo lee): A fruit or vegetable puree, used as a sauce and strained to a thin consistency and
sweetened with sugar syrup.
Couverture: Natural, sweet chocolate containing no added fats other than natural cocoa butter; used
for dipping, molding, coating, and similar purposes.
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 Republic of the Philippines
CEBU TECHNOLOGICAL UNIVERSITY
CARMEN CAMPUS
R.M. Durano Avenue, Poblacion, Carmen, Cebu, Philippines
Website: http://www.ctu.edu.ph E-mail: [email protected]
Phone: +6332 266-9359 | 266-9357 | 260-1009

Creaming: The process of beating fat and sugar together to blend them uniformly and to incorporate
air.
Creme Anglaise (krem awng glezz): A light vanilla-flavored custard sauce made of milk, sugar, and
egg yolks.
Creme Brulee: A rich custard with a brittle top crust of caramelized sugar. French name means "burnt
cream."
Creme Caramel: A custard baked in a mold lined with caramelized sugar, then unmolded.
Crème patisserie: Custard made from eggs, milk, sugar and cornstarch or flour and then enriched with
butter and flavored with vanilla; most often used in fruit tarts and cream puffs.
Dacquoise: Type of meringue from Dax, France that incorporates flour and nut meal (typically hazelnut
and/or almond) and is frequently used to make cakes and pastries.
Docking: Piercing or perforating pastry dough before baking in order to allow steam to escape and to
avoid blistering.
Dredge: To sprinkle thoroughly with sugar or another dry powder.
Drop Batter: A batter that is too thick to pour but will drop from a spoon in lumps.
Eclair Paste: A paste or dough made of boiling water or milk, butter, flour, and eggs; used to make
eclairs, cream puffs, and similar products.
Fermentation: The process by which yeast changes carbohydrates into carbon dioxide gas and alcohol.
Foaming: The process of whipping eggs, with or without sugar, to incorporate air.
Fondant: A type of icing made of boiled sugar syrup that is agitated so that it crystallizes into a mass of
extremely small white crystals. It can be described as a mixture of water, sugar and glucose that is
brought to a boil, then worked into a white paste; rolled sheets of fondant typically cover cakes and may
help them stay fresh longer.
French Pastry: A variety of small fancy cakes and other pastries, usually in single-portion sizes.
Gelatinization: The process by which starch granules absorb water and swell in size.
Glace: (1) Glazed; coated with icing. (2) Frozen.
Glaze: (1) A shiny coating, such as a syrup, applied to a food. (2) To make a food shiny or glossy by
coating it with a glaze or by browning it under a broiler or in a hot oven.
Gum Paste: A type of sugar paste or pastillage made with vegetable gum.
Ganache (gah nahsh): Filling or coating made from heavy cream and sometimes butter; created in Paris
around the 1850s, this versatile, velvety ingredient can range from thin to firm and can be flavored with
liqueurs, pastes, extracts or infusions.
Icing Comb: A plastic triangle with toothed or serrated edges; used for texturing icings.
Italian Meringue: A meringue made by whipping a boiling syrup into egg whites.
Japonaise (zhah po net): A baked meringue flavored with nuts.
Meringue: Made by beating sugar and egg whites until they become stiff; variations can be achieved by
adjusting the proportions and the temperature of the ingredients (to change the consistency from soft
to firm) and by adding flavorings.
Meringue Chantilly (shown tee yee): Baked meringue filled with whipped cream.
Meringue Glace: Baked meringue filled with ice cream.
Molasses: A heavy brown syrup made from sugar cane.
Mousse: Smooth preparation made by combining aerated eggs with flavorings, fruit or chocolate, then
folding in whipped cream.
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 Republic of the Philippines
CEBU TECHNOLOGICAL UNIVERSITY
CARMEN CAMPUS
R.M. Durano Avenue, Poblacion, Carmen, Cebu, Philippines
Website: http://www.ctu.edu.ph E-mail: [email protected]
Phone: +6332 266-9359 | 266-9357 | 260-1009

Nougat: A mixture of caramelized sugar and almonds or other nuts, used in decorative work and as a
confection and flavoring.
Nougatine: Sliced almonds combined with a sugar syrup and allowed to harden into a crispy confection
that can be cut or molded into different shapes or crushed and incorporated into buttercream, ice cream
and pastries.
Napoleon: A dessert made of layers of puff pastry filled with pastry cream.
No-Time Dough: A bread dough made with a large quantity of yeast and given no fermentation time
except for a short rest after mixing.
Old Dough: A dough that is overfermented.
Oven Spring: The rapid rise of yeast goods in the oven due to the production and expansion of trapped
gases caused by the oven heat.
Palmier (palm yay): A small pastry or petit four sec made of rolled, sugared puff pastry cut into slices
and baked.
Pastillage: A sugar paste used for decorative work, which becomes very hard when dry.
Pastry bag or piping bag: An often cone-shaped bag that is used to make an even stream of dough,
frosting, or flavored substance to form a structure, decorate a baked item, or fill a pastry with a custard,
cream, jelly, or other filling.
Pastry blender: A kitchen implement used to properly combine the fat and flour. Usually constructed
of wire or plastic, with multiple wires or small blades connected to a handle.
Pastry board: A square or oblong board, preferably marble but usually wood, on which pastry is rolled
out.
Pastry brake: Opposed and counter-rotating rollers with a variable gap through which pastry can be
worked and reduced in thickness for commercial production. A small version is used domestically for
pasta production.
Pastry case: An uncooked or blind baked pastry container used to hold savory or sweet mixtures.
Pastry cream: A thick custard sauce containing eggs and starch made with sweetened milk flavored
with vanilla; used as a filling for flans, cakes, pastries, tarts, etc. The flour prevents the egg from curdling.
Pastry cutters: Various metal or plastic outlines of shapes, e.g. circles, fluted circles, diamonds,
gingerbread men, etc., sharpened on one edge and used to cut out corresponding shapes from biscuit,
scone, pastry, or cake mixtures.
Pastry flour: A weak flour used for pastries and cookies.
Pate is a French word means pastry dough.
Pâte à choux: a choux pastry that literally means “cabbage paste” and also known as éclair paste; Pastry
dough prepared by boiling milk and butter with a bit of sugar, then adding flour and eggs; when the
dough is baked, the outside becomes crusty and the inside soft and chewy; also, air pockets form, leaving
room for fillings, as for cream puffs and éclairs.
Pate brisee ( pot bree zay ) – basic pie dough with flour, fat, liquid and salt.
Pate Feuilletee ( pot foo ya tay ) – French name for puff pastry; like a rolled in dough, but no yeast
content so steam is responsible for rising. It has layers of fats and flour and has buttery flavor.
Pate sucree ( pot soo kray ) – pate brisee with sugar.
Pate sable ( pot sab ley ) – pate sucree added with egg.
Patisserie: The trade of making pastries as well as a shop where pastries are sold.
Petit four: A delicate cake or pastry small enough to be eaten in one or two bites.
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 Republic of the Philippines
CEBU TECHNOLOGICAL UNIVERSITY
CARMEN CAMPUS
R.M. Durano Avenue, Poblacion, Carmen, Cebu, Philippines
Website: http://www.ctu.edu.ph E-mail: [email protected]
Phone: +6332 266-9359 | 266-9357 | 260-1009

Phyllo (fee lo): A paper-thin dough or pastry used to make strudels and various Middle Eastern and
Greek desserts.
Praline: Roasted almonds or hazelnuts combined with caramel that can be pureed or crushed and
folded into mousse, buttercream, ice cream and chocolate fillings or used to decorate cakes and other
pastries.
Profiterole: A small puff made of éclair paste; often filled with ice cream and served with chocolate
sauce.
Puff pastry: A very light, flaky pastry made from a rolled-in dough and leavened by steam.
Pulled sugar: Sugar mixture is boiled and then combined with food colorings; this mixture is then
kneaded to create dough. Air introduced during the kneading makes the sugar shiny. Once the desired
consistency is achieved, the sugar is molded and left to air dry.
Punching: A method of expelling gases from fermented dough.
Puree: A food made into a smooth pulp, usually by being ground or forced through a sieve.
Retarding: Refrigerating yeast dough to slow the fermentation.
Rounding: A method of molding a piece of dough into a round ball with a smooth surface or skin.
Royal Icing: A form of icing made of confectioners' sugar and egg whites; used for decorating.
Sacristain (sak ree stan): A small pastry made of twisted strip of puff paste coated with nuts and sugar.
Saint-Honore: (1) A dessert made of a ring of cream puffs set on a short dough base and filled with a
type of pastry cream. (2) The cream used to fill this dessert, made of pastry cream and whipped egg
whites.
Short: Having a high fat content, which makes the product (such as a cookie or pastry) very crumbly
and tender.
Shortening: (1) Any fat used in baking to tenderize the product by shortening gluten strands. (2) A
white, tasteless, solid fat that has been formulated for baking or deep-frying.
Simple Syrup: A syrup consisting of sucrose and water in varying proportions.
Sourdough: (1) A yeast-type dough made with a sponge or starter that has fermented so long that it
has become very sour or acidic. (2) A bread made with such a dough.
Sponge: A batter or dough of yeast, flour, and water that is allowed to ferment and is then mixed with
more flour and other ingredients to make a bread dough.
Spun Sugar: Boiled sugar made into long, thin threads by dipping wires into the sugar syrup and waving
them so that the sugar falls off in fine streams.
Staling: The change in texture and aroma of baked goods due to the loss of moisture by the starch
granules.
Streusel: Crunchy topping of butter, sugar and flour used on various pastries; optionally, may contain
nuts, oats, spices and other items.
Strudel: (1) A type of dough that is stretched until paper-thin. (2) A baked item consisting of a filling
rolled up in a sheet of strudel dough or phyllo dough.
Sucrose: The chemical name for regular granulated sugar and confectioners' sugar.
Tempering: The process of melting and cooling chocolate to specific temperatures in order to prepare
it for dipping, coating, or molding.
Viennoiserie: French term for "Viennese pastry," which, although it technically should be yeast raised,
is now commonly used as a term for many laminated and puff- and choux-based pastries, including
croissants, brioche, and pain au chocolat.
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 Republic of the Philippines
CEBU TECHNOLOGICAL UNIVERSITY
CARMEN CAMPUS
R.M. Durano Avenue, Poblacion, Carmen, Cebu, Philippines
Website: http://www.ctu.edu.ph E-mail: [email protected]
Phone: +6332 266-9359 | 266-9357 | 260-1009

Wash: (1) A liquid brushed onto the surface of a product, usually before baking. (2) To apply such a
liquid.
Young Dough: dough that is underfermented.

References:

Applefield, David (6 April 2010). The Unofficial Guide to Paris. John Wiley & Sons. p. 317. Retrieved 30
October 2013.
Baking Industry Research Thrust (BIRT) (2010). Pastry Information Sheet. V1.0 2010.
Retrievedfrom
http://www.bakeinfo.co.nz/files/file/114/BIRT_Pastry_Info_Sheet%5B1%5D.pdf
Friberg Bo.(n.d.) Professional Pastry Chef. John Wiley and Sons.
Gisslen, Wayne (2012). Professional Baking. John Wiley & Sons. p. 192. Retrieved 30 October 2013.
Oxford English Dictionary (2015). "Definition of Pastry."
Paxton, M. (2017) “Types of Pastry.” Retrieved from http://www.learncooking.co.uk/types-pastry.html
Secrets of Eclairs. Murdoch Books. 1 November 2012. pp. 78.
The Art and Soul of Baking. Andrews McMeel Publishing. 21 October 2008. p. 207. Retrieved 29 October
2013.
Villverde-Gabriel, El. (2012). Passion to Bake. Baking Guide for Beginners. Books Atbp. Publishing Corp.
Mandaluyong City.
http://web.archive.org/web/20061031174304/http://www.kswheat.com/upload/got-pastry.pdf
http://www.bakeinfo.co.nz/Facts/Pastry
http://www.pbs.org/pov/kingsofpastry/glossary/
https://quizlet.com/2133770/pastry-terms-flash-cards/

Performance Tasks/Activities:
Direction: Students will be grouped into 5 members and they will demonstrate how to make pastry
dough by using clay dough. The teacher will discuss first and show them how to make pastry dough.

Assessment/Evaluation Tools:

Quiz # 1
Direction: Identify the terms being described in the following items. Write the correct answer on the
blank provided before each number.
_______1. any fat used in baking to tenderize the product by shortening gluten strands
_______2. a yeast-type dough made with a sponge or starter that has fermented so long that it has become
very sour or acidic.
_______3. a dough made up of flour and water and shortening that may be savoury or sweetened
_______4. a very light, flaky pastry made from a rolled-in dough and leavened by steam
_______5. the trade of making pastries as well as a shop where pastries are sold
_______6. means having a high fat content, which makes the product (such as a cookie or pastry) very
72
 Republic of the Philippines
CEBU TECHNOLOGICAL UNIVERSITY
CARMEN CAMPUS
R.M. Durano Avenue, Poblacion, Carmen, Cebu, Philippines
Website: http://www.ctu.edu.ph E-mail: [email protected]
Phone: +6332 266-9359 | 266-9357 | 260-1009

crumbly and tender

_______7. the process by which starch granules absorb water and swell in size
_______8. a paper-thin dough or pastry used to make strudels and various Middle Eastern and Greek
desserts
_______9. a thick custard sauce containing eggs and starch made with sweetened milk flavored with
vanilla
_______10. a choux pastry that literally means “cabbage paste” and also known as éclair paste
_______11. made by beating sugar and egg whites until they become stiff, where variations can be
achieved by adjusting the proportions and the temperature of the ingredients
_______12. filling or coating made from heavy cream and sometimes butter
_______13. a French word which means pastry dough
_______14. a mixture of water, sugar and glucose that is brought to a boil, then worked into a white paste
_______15. a semi-liquid mixture containing flour or other starch, used for the production of such
products as cakes and breads and for coating products to be deep-fried
_______16. the simplest and most common pastry
_______17. a type of pastry where the usual ingredients are hot water, lard and flour, the pastry is made
by heating water, melting the fat in this, bringing to the boil, and finally mixing with the flour
_______18. a paper-thin pastry dough that is used in many layers
_______19. a type of pastry which is made using flour, butter, salt, and water and where the pastry rises
up due to the water and fats expanding as they turn into steam upon heating
_______20. a sweet pastry that incorporates sugar and egg yolks for a rich, sweet result

SEMI-FINAL EXAMINATION

CONTENT STANDARD:
 L2: Preparing variety of pastry products according to standard mixing procedures / formulation /
recipes and desired product characteristics
 L3: Using appropriate equipment according to required pastry products and operating procedures
 L4: Decorating and presenting pastry products
 L5: Storing pastry products and selecting packaging appropriate for the preservation of product
freshness

LEARNING COMPETENCIES:
The students:
1. Prepare variety of pastry products according to standard mixing procedures /formulation / recipes and
desired product characteristics. (CLO 3&6)
2. Use appropriate equipment according to required pastry products and operating procedures (CLO 3)
3. Decorate and present pastry products. (CLO6&10)
4. Store pastry products according to established standards and procedures. (CLO 11)
5. Select packaging appropriate for the preservation of product freshness and eating characteristics (CLO
11)

73
 Republic of the Philippines
CEBU TECHNOLOGICAL UNIVERSITY
CARMEN CAMPUS
R.M. Durano Avenue, Poblacion, Carmen, Cebu, Philippines
Website: http://www.ctu.edu.ph E-mail: [email protected]
Phone: +6332 266-9359 | 266-9357 | 260-1009

PASTRY INGREDIENTS, TOOLS & EQUIPMENT

Learning Objectives:
1. to enumerate and describe the various ingredients used in baking pastries
2. to describe the properties and functions of the different tools and equipment used in making pastries

Pastry Ingredients

Pastries/pastry products include sweet and savory pies, meat, tarts and tartlets, éclairs, puffs,
bouchées and rolls. The three primary ingredients of pastry are fat, flour and water. The ratio and
handling of these ingredients provide the full spectrum of pastry, from delicate tenderness to brittle
flakiness. Other ingredients such as salt, cheese, egg and herbs are often added to a basic pastry to add
extra flavour and to adjust the texture. Pastry is often high in calories. Good quality pastries result from
using the right ingredients. However, variances in ingredients may occur and these include expired
ingredients, insufficient quantities and quality of ingredients.

Pastry dough/pastes include short crust and sweet crust, choux and puff (classic, blitz/rough
puff). Fillings in pastries include fresh or crystallized fruit and fruit purées, jellies, whole or crushed
nuts, pastry cream, custard, meat, fish and poultry, cheese, and vegetables and soy products.
Decorations and garnishes in pastries include glazes, icings, fresh, preserved or crystallized fruits,
whipped cream, nuts, seeds, herbs and spices.

Each ingredient used in making pastries has a different function. Dairy products can be used as
a liquid ingredient or as a fat. They provide batters with moisture, tenderizing ability, and increased
nutrients. Dairy products are also used in icings and fillings. Minimum fat needed in baked items,
particularly pie crust: 4 tablespoons fat per 1 cup flour.

Fats perform varying functions in different types of pastry. In short crust pastry, fats coat flour
granules giving crumbly texture. In rough puff pastry, fats trap air between layers. Meanwhile, fats
enhance the color and flavor of choux pastry.

Flour produces short crumb in sshortcuts pastry, while the function of flour in rough puff pastry
is to enhance the elasticity of the product. In choux pastry, the flour provides the structure of the0 pastry
product. In order to achieve the best results, the correct ratio of flour to fat must be observed in each
type of pastry.

Water binds the dry ingredients in making pastries. Lemon juice is being added to water to
strengthen gluten in rough puff pastry for rolling and stretching. Salt enhances the flavor and
strengthens gluten in pastry.

74
 Republic of the Philippines
CEBU TECHNOLOGICAL UNIVERSITY
CARMEN CAMPUS
R.M. Durano Avenue, Poblacion, Carmen, Cebu, Philippines
Website: http://www.ctu.edu.ph E-mail: [email protected]
Phone: +6332 266-9359 | 266-9357 | 260-1009

Fillings in pastries may include:

 fresh or crystallized fruit and fruit
 purées
 jellies
 whole or crushed nuts
 pastry cream
 custard
 meat, fish and poultry
 cheese
 vegetables and soy products

Types of filling
 Fruit filling – can be fresh, canned or dried fruits
 Custard filling – made of soft filling that solidifies with egg and starch.
 Cream pie filling – has pastry cream base made of egg, milk, sugar, vanilla and starch.
 Chiffon pie filling – contains egg whites and/or whipping cream stabilized with gelatin syrup.

Undesirable characteristics of products may result out of the following reasons:

 Pastry is hard and has tough texture: Over kneading and heavy handling by hand or machine;
Incorrect proportions of ingredients; Too much water; Incorrect oven temperature - too cool.
 Pastry is blistered: Oven too high temperature; Fats insufficiently mixed into flour; Uneven addition
of water
 Pastry is fragile and crumbly: Too much fat; Not enough water; Over mixing fat into flour.
 Pastry has shrunk during cooling: Over working pastry.
 Pastry not flaked well: Oven too cool; Steam not made quick enough; Not enough water.
 Pastry folded and rolled unevenly: Pastry not rested enough in cool environment; Pastry folded too
thinly.
 Shrinkage: Dough not relaxed enough after rolling.

Tools and Equipment Used in Making Pastries

Tools and equipment include:

 mixers and attachments
 cutting implements
 pots, pans, cooking utensils
 scales
 measures
 bowl cutters/scrapers
 ovens, cooking range
 moulds, shapes and cutters
 piping bags and attachments
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 Republic of the Philippines
CEBU TECHNOLOGICAL UNIVERSITY
CARMEN CAMPUS
R.M. Durano Avenue, Poblacion, Carmen, Cebu, Philippines
Website: http://www.ctu.edu.ph E-mail: [email protected]
Phone: +6332 266-9359 | 266-9357 | 260-1009

 rolling pin
 pastry brushes
 sheet pans
 pie dishes
 pastry blender

References:

Connelly, A. (2014). “The science and magic of pastry.” The Guardian. Retrieved from
https://www.theguardian.com/science/2014/feb/20/recipe-fat-flour-water-science-pastry
National Training Agency Trinidad and Tobago (2013). Packaging of Competency Standards for
Vocational Qualifications THPC1002 TTNVQ Level 1 – Commercial Food Preparation (Pastry Commis)
http://iml.jou.ufl.edu/projects/fall11/oliveras_c/fillings.html
https://quizlet.com/90467905/pastry-making-methodsfunctions-of-ingredients-in-pastry-flash-
cards/

Performance Tasks/Activities:
Direction: In the laboratory session, the teacher will advise the students to prepare varieties of bakery
products to be glazed and decorated. Points will be given to the students.

Assessment/Evaluation Tools:

Quiz # 2 Direction: Enumerate what is asked in the following. Write the correct answers on the space
provided:
1-8 Tools and equipment used in making pastries

9-11Primary ingredients in making pastries

12-15 Kinds of pastry products

16-18 Variances in ingredients in making pastries

19-20 Decorations and garnishes used in making pastries

21-22 Fillings in pastries

23-25 Undesirable characteristics of pastry products

76
 Republic of the Philippines
CEBU TECHNOLOGICAL UNIVERSITY
CARMEN CAMPUS
R.M. Durano Avenue, Poblacion, Carmen, Cebu, Philippines
Website: http://www.ctu.edu.ph E-mail: [email protected]
Phone: +6332 266-9359 | 266-9357 | 260-1009

BAKING PASTRY PRODUCTS

Learning Objectives:
1. to discuss the techniques in baking pastry products
2. to describe the desired and undesirable characteristics of pastry products

The following table may serve as a guide in baking different types of pastries:

Type of Basic recipe Ratio of How fat is Desired

pastry fat to incorporated to Texture
flour mixture
Shortcrust 200g plain flour 1:2 Fat rubbed into Light texture
100g fat flour Crisp
(margarine and Short
white fat )
Water
Flaky 200g plain flour 3:4 ¼ fats rubbed into flour, Layers
150g fat then water added Crispy
(margarine and Pastry is rolled and folded
white fat mixed) adding (flaking) a ¼ of
2tsp lemon juice the fat each time
Water

Choux 75g plain flour 1:3 Fat is melted in the water Well risen
25g butter Hollow centre
1tsp sugar Crisp texture
2 eggs on
125ml water outside

Suet 200g SR Flour 1:2 Pre-grated suet is stirred Light, soft

100g suet into the flour Can be baked
Water or
steamed

Product characteristics that must be observed when evaluating pastries include:

 colour
 consistency and texture
 crust stability
 moisture content
 palatability
 appearance/eye appeal
77
 Republic of the Philippines
CEBU TECHNOLOGICAL UNIVERSITY
CARMEN CAMPUS
R.M. Durano Avenue, Poblacion, Carmen, Cebu, Philippines
Website: http://www.ctu.edu.ph E-mail: [email protected]
Phone: +6332 266-9359 | 266-9357 | 260-1009

Techniques in baking pastries include:

 chilling ingredients and work surfaces where required
 folding/laminating
 rolling
 cutting and molding
 resting
 lining
 piping

Inferior Quality of Pastries:

 Appearance /Taste
 Color
 Dark crust
 Over baked
 Too much sugar
 Oven head too hot
 Shape
 Sunken
 Dough not rested
 Too low oven heat
 Dough stretched tightly
 Over worked dough
 Texture
 Crumby
 Too much fats
 Used weak flour
 Not enough water
 Improper mixing
 Not flaky
 Over mixed
 Ingredients too warm
 Not enough water
 Fats blended too much
 Flavor
 Bland flavor
 Improper formulation
 Inferior quality ingredients
 Under baked
 Over baked

78
 Republic of the Philippines
CEBU TECHNOLOGICAL UNIVERSITY
CARMEN CAMPUS
R.M. Durano Avenue, Poblacion, Carmen, Cebu, Philippines
Website: http://www.ctu.edu.ph E-mail: [email protected]
Phone: +6332 266-9359 | 266-9357 | 260-1009

The following are rules that must be followed in making pastry (except for choux pastry)
1. All ingredients and equipment should be kept as cool as possible (except for
choux). Do not let the fat melt (this will result in a hard pastry dough).
2. Rolling out should be done gently. Choux pastry is not rolled; it is usually spooned or piped.
3. Rolling should be done in short, even strokes.
4. Add the cold water a little at a time.
5. Handle the mixture as little as possible.
6. Wash hands under cold water to keep them cool.
7. Use finger tips only for rubbing in (the palms are the warmest part of the hand).

Guidelines in mixing pastry ingredients

Cut the fat into small pieces with a knife and mix with the flour. Using your fingers, rub the fat
into the flour until the mixture resembles rough bread crumbs. Now sprinkle a little water at a time onto
the surface and mix with a knife, then your hands, until a ball of dough forms with the texture of slightly
dry play-dough. Keep handling to a minimum as it is not cold hands (or a warm heart) that are key to
quality short crust pastry, but minimizing the formation of the stringy, elastic protein gluten. By rubbing
fat into flour before adding any liquid, small cells of flour coated in fat are formed, giving short crust
pastry its fragmentary, discontinuous, particulate texture. This layer of fat makes it difficult for water
to hydrate the flour, so structure-giving gluten proteins cannot form. The more coated the flour cells,
therefore, the less well they will bind with their neighbors and the weaker (shorter) the pastry will be.
However, if the flour is too well coated the pastry will not hold together and will become difficult to
work with. This can happen if you use oil or if the solid fat is too warm.

The type of fat also has a significant impact. Between 15 and 20ºC butter has a solids content
ideal for handling; outside this range it is either too fluid or too hard. This handling range is particularly
important for laminated pastries, such as filo, which require layers of solid fat. For short crust pastry, a
lower solid content is useful as it helps coat the flour. Manufacturers have spent a lot of time and money
developing oil-based "shortenings" that have specific textures over large temperature ranges. These can
produce great-looking pastry but the higher melting temperatures mean that the fat does not melt in
the mouth, resulting in a waxy "Mouth-feel." Wrap the dough in grease proof paper or cling film to
prevent it becoming dry and the fat absorbing any unwanted flavour from the refrigerator.

Pastry of all kinds needs to be left to rest in a cool place for at least 15 minutes. This allows the
fat to re-solidify after handling, making the pastry easier to work with and ensuring that it will hold its
shape during the early stages of cooking. Resting also allows two other processes to occur: the diffusion
of water through the dough and the relaxation of gluten strands.

When making pastry, flakiness and tenderness are at odds. Tenderness is favoured by conditions
that discourage the development of gluten. Since hydration encourages gluten formation we add as little
water as possible and then let it diffuse and become well distributed. By contrast, laminated pastries
require layers of pastry with sufficient gluten to hold their shape, so a little more water is often required.
The ultimate form of this glutinous type of pastry is filo, which in its raw form consists of one thin
79
 Republic of the Philippines
CEBU TECHNOLOGICAL UNIVERSITY
CARMEN CAMPUS
R.M. Durano Avenue, Poblacion, Carmen, Cebu, Philippines
Website: http://www.ctu.edu.ph E-mail: [email protected]
Phone: +6332 266-9359 | 266-9357 | 260-1009

glutinous layer. Filo pastry contains very little fat itself but relies on fat being added later in between
incredibly fine sheets, allowing them to separate during cooking.
Water content is also affected by the type of fat used. Pure fats such as lard contain virtually no
water, whereas butter is about 15% water, and margarine has an even higher water content. For this
reason many people mix butter and lard to combine the flavoursome properties of butter and the better
texture that lard provides.

Gluten strands will form in the dough while working it; they will stretch and twist, giving
elasticity to the dough, known as "bounce back". The more you work with the dough, the more gluten
will develop, leading to an elastic dough that will shrink in the oven and lack tenderness. This is why a
light touch is so important and why the dough is left to relax in the refrigerator. Here the strands become
more settled in their new form and so the dough becomes easier to shape, roll and fold, and will not
shrink in the oven. A little lemon juice can also aid gluten relaxation and help stop discoloration of pastry
during handling.

Guidelines in rolling

Sprinkle the work surface lightly with flour and rub the rolling pin with flour. Take the pastry
out of the refrigerator and roll it about 2-3mm thick. Roll using even pressure and gentle strokes away
from you, giving the pastry a quarter turn after each roll. Occasionally flip it over to ensure that the
pastry is not sticking and dust more flour on the surface as needed.

On paper, the main difference between puff and short crust pastry appears to be the fat content.
Short crust will generally have a "half-fat-to-flour" ratio (by weight) and puff pastries roughly equal
quantities of flour and fat. However, fat content is only part of the story. The key difference is in the role
of the tourier who rolls the dough out on their chilled marble slabs or tours. For laminated puff and flaky
pastries, the tourier will fold and roll the pastry over and over onto itself. This develops strong two-
dimensional glutinous layers and traps air between them. This air then expands on heating, giving
height to the pastry. However, pastry will stick to pastry unless well lubricated with fat rolled or
marbled between these layers. In true puff, pastry only about an eighth of the fat is mixed into the dough,
the rest is rolled into sheets and interlaced with layers of dough. The result of this time-consuming
process is hundreds of layers of fat and pastry which grow in the oven, filling with air and steam.

In breads and cakes, the gelatinization of starch helps give shape. In short crust pastry, however,
starch is generally less important. In hot water pastry, the larger amount of water means that a strong
gelatinized starch network has already formed before cooking, giving a very strong pastry to work with.
In short crust pastry, there is so little water that the starch can only partially hydrate. However, in
absorbing the little water available it helps dry out the gluten network and so set the structure. Any
sugar you added to the pastry will also help dry your pastry and help develop color and flavor through
caramelization reactions.

As higher temperatures are reached water starts to evaporate, forming steam. In laminated pastries this
will push the fat-lubricated layers apart. This is where butter is a mixed blessing – it has a higher water
80
 Republic of the Philippines
CEBU TECHNOLOGICAL UNIVERSITY
CARMEN CAMPUS
R.M. Durano Avenue, Poblacion, Carmen, Cebu, Philippines
Website: http://www.ctu.edu.ph E-mail: [email protected]
Phone: +6332 266-9359 | 266-9357 | 260-1009

content, which generates steam, but does not separate layers as well as pure fats such as lard. Another
problem can occur if you have damaged the layers, for example by pricking them with a fork before
"blind baking" a pastry case. But this releases hot air and steam and can prevent the separation of the
layers.

Towards the end of cooking, when the surface of the pastry has reached a high enough temperature,
browning reactions will start. Brushing the pastry surface with raw egg will add to these reactions and
also forms a waterproof layer, which is again useful in blind baking.

References:

Connelly, A. (2014). “The science and magic of pastry.” The Guardian. Retrieved from
https://www.theguardian.com/science/2014/feb/20/recipe-fat-flour-water-science-pastry
National Training Agency Trinidad and Tobago (2013). Packaging of Competency Standards for
Vocational Qualifications THPC1002 TTNVQ Level 1 – Commercial Food Preparation (Pastry Commis)
http://iml.jou.ufl.edu/projects/fall11/oliveras_c/fillings.html
https://quizlet.com/90467905/pastry-making-methodsfunctions-of-ingredients-in-pastry-flash-
cards/

Performance Tasks/Activities:

Direction: Each group will bring at least 5 different samples of pastry products from bakeries, known
bakeshops and coffee shops. Then, the group members will be tasked to compare the different samples
and take note of the differences in terms of appearance, shape, texture and flavor and price. The outputs
will be presented by each group under time limit to be given by the teacher.

Type of Pastry Appearance Shape Texture Flavor Price

81
 Republic of the Philippines
CEBU TECHNOLOGICAL UNIVERSITY
CARMEN CAMPUS
R.M. Durano Avenue, Poblacion, Carmen, Cebu, Philippines
Website: http://www.ctu.edu.ph E-mail: [email protected]
Phone: +6332 266-9359 | 266-9357 | 260-1009

Assessment/Evaluation Tools:

Quiz # 3
Direction: Read and evaluate the truth-value of the following statements. Write TRUE if the statement
provides a correct thought while if the statement is incorrect, write FALSE on the blank provided before
each number.

______1. Well risen, hollow center and having crisp texture on the outside are desired texture
characteristics for flaky pastry.
______2. In short crust pastry, there is so little water that the starch can only partially hydrate.
______3. The more you work with the dough, the more gluten will develop, leading to an elastic dough
that will shrink in the oven and lack tenderness.
______4. By rubbing fat into flour before adding any liquid, small cells of flour coated in fat are formed,
giving short crust pastry its fragmentary, discontinuous, particulate texture.
______5. Pastry of all kinds needs to be left to rest in a cool place for at least 15 minutes.
______6. Crust stability is not included in the criteria for evaluation of pastry products.
______7. Water content is not affected by the type of fat used in making pastries.
______8. Choux pastry needs to be rolled thoroughly.
______9. In breads and cakes, the gelatinization of starch helps give shape.
______10. The inferior quality of pastries in terms of shape is caused by the too hot temperature of the
oven.

STORING PASTRY PRODUCTS

Learning Objective:
1. to discuss the guidelines in storing pastry products

Storage conditions and methods include:

 consideration of temperature, light and
 air exposure
 use of airtight containers
 use of display cabinets, including
 temperature-controlled cabinets
 refrigeration, chilling and freezing

Guidelines in Storing Pastry Products

Pastries taste best straight from the oven, gradually losing flavor and appeal as freshness
dissipates. Oxygen exposure dries out pastries, making them taste stale. Without proper packaging, soft
pastries become hard and hard pastries become soft. Depending on the type of packaging and storage
method, you can keep pastries fresh for up to three months.
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 Republic of the Philippines
CEBU TECHNOLOGICAL UNIVERSITY
CARMEN CAMPUS
R.M. Durano Avenue, Poblacion, Carmen, Cebu, Philippines
Website: http://www.ctu.edu.ph E-mail: [email protected]
Phone: +6332 266-9359 | 266-9357 | 260-1009

Room-Temperature Storage
Fresh pastries must cool to room temperature before you wrap them, or the residual heat will
create condensation making them soggy. Place fresh pastries inside a paper bag to help retain the
quality of the crust. Keep the pastries at room temperature to prevent condensation so that they don't
soften. Seal the paper bag inside a plastic storage bag for extended storage of up to about five days.
Squeeze out any excess air inside the plastic bag to extend freshness.

Freezer Storage
The freezer is the best place to store pastries to retain freshness beyond about five days. Use only
freezer storage bags designed for optimum moisture-vapor resistance. Freeze the pastries for up to two
to three months; thaw them in the packaging before reheating.

Serving the Pastries

Regardless of how you store pastries, pop them in the microwave or oven to help restore
freshness. Heat pastries at approximately 350 F for 10 minutes in a conventional or toaster oven, or
warm them in a microwave on the low setting for 30 to 60 seconds.

References:

National Training Agency Trinidad and Tobago (2013). Packaging of Competency Standards for
Vocational Qualifications THPC1002 TTNVQ Level 1 – Commercial Food Preparation (Pastry Commis)
https://www.leaf.tv/articles/how-to-keep-pastries-fresh/

Performance Tasks/Activities:

Direction: The students will form groups. Each group will research for a recipe of a specific type of
pastry product then have this approved by the teacher. In the laboratory session, the group members
will perform the procedures stated in the recipe following the demonstration of the teacher. Each group
will be given prescribed time period to complete the recipe and present the finished product for
evaluation based on set criteria.


Assessment/Evaluation Tools:

Practical Test

Direction: The students will be given assigned groupings. Each group will be given prescribed time
period to complete the recipe to be given and present the finished product for evaluation based on set
criteria.

83
 Republic of the Philippines
CEBU TECHNOLOGICAL UNIVERSITY
CARMEN CAMPUS
R.M. Durano Avenue, Poblacion, Carmen, Cebu, Philippines
Website: http://www.ctu.edu.ph E-mail: [email protected]
Phone: +6332 266-9359 | 266-9357 | 260-1009

CAKES

Learning Objectives:
1. to describe the nature of cakes and identify its types
2. to enumerate the ingredients being used to bake cakes as well as describe the function of each
ingredient
3. to discuss the different mixing methods used in preparing cakes

Cake
“Gateau” (ga-toe) in French word means cake; in German language it is called “torte”. This baked
product is the richest and the sweetest of all. Favorite dessert of many people, be it men and women;
young and old and most especially the children. Cake is always present in all special occasions. In its
oldest forms, cakes were modifications of breads but now cover a wide range of preparations that can
be simple or elaborate and share features with other desserts such as pastries, meringues, custards and
pies.

Typical cake ingredients are flour, sugar, eggs, butter or oil, a liquid, and leavening agents, such
as baking soda and/or baking powder. Common additional ingredients and flavorings include dried,
candied or fresh fruit, nuts, cocoa, and extracts such as vanilla, with numerous substitutions for the
primary ingredients. Cakes can also be filled with fruit preserves or dessert sauces (like pastry cream),
iced with buttercream or other icings, and decorated with marzipan, piped borders, or candied fruit.

Cake is often served as a celebratory dish on ceremonial occasions, for example weddings,
anniversaries, and birthdays. There are countless cake recipes; some are bread-like, some rich and
elaborate, and many are centuries old. Cake making is no longer a complicated procedure; while at one
time considerable labor went into cake making (particularly the whisking of egg foams), baking
equipment and directions have been simplified so that even the most amateur cook may bake a cake.

Cakes are frequently described according to their physical form. Cakes may be small and intended
for individual consumption. Larger cakes may be made with the intention of being sliced and served as
part of a meal or social function. Common shapes include:

 Bundt cakes
 Cake balls
 Conical
 Cupcakes and madeleines, which are both sized for a single person
 Layer cakes, frequently baked in a spring form pan and decorated
 Sheet cakes, simple, flat, rectangular cakes baked in sheet pans
 Swiss rolls

84
 Republic of the Philippines
CEBU TECHNOLOGICAL UNIVERSITY
CARMEN CAMPUS
R.M. Durano Avenue, Poblacion, Carmen, Cebu, Philippines
Website: http://www.ctu.edu.ph E-mail: [email protected]
Phone: +6332 266-9359 | 266-9357 | 260-1009

Types of Cake Formula:

1. Batter type (shortened cakes) – they contain high fat ingredients. These type of cakes are heavy
and has velvety texture. Examples are butter cake and pound cake.

2. Foam type (unshortened cakes) – they contain high fat or little fat. They are leavened by air,
which is into beaten eggs, and by steam that forms during baking. These types of cakes are light and
fluffy. Examples are angel food cake and sponge cake (genoise).

3. Chiffon type (modified sponge cake) – they contain vegetable oil blended into the egg yolk batter
then fold into beaten egg whites. It is a cross between shortened and unshortened cakes.

Cake Ingredients:

1. Flour – forms structure to the cake.

2. Sugar – gives sweetness to the cake.
3. Eggs – improves flavor and color and its leavens the cakes.
4. Liquid – adds moisture and help ingredients blend together.
5. Salt – enhance flavor.
6. Fat – tenderizes the gluten.
7. Leavening Agent – raises the cake to become porous and light.
8. Cream of Tartar – whitens the egg whites and act as stabilizing agent.
9. Flavorings – camouflage unpleasant aroma of eggs.
10. Nuts and seeds – provide crunchy texture to the cakes.

Mixing Methods:

1. Blending (Flour – Batter – Method) – the flour and fats are mixed well. In another bowl, beat the
sugar and egg until thick and light. Stir in flour – fat mixture to the sugar – egg mixture and gradually
pour out liquid ingredients, then mix until smooth.

2. Creaming (Conventional Method) – cream fat and sugar until light sifted dry and liquid
ingredients alternately to cream mixture.
3. Single stage (One – Bowl Method) – the quick mix method by mounding all dry ingredients in a
mixing bowl, makes a well and pours over the liquid ingredients and mix for a predetermined time.

4. Two Stage Method – first, mix all sifted dry ingredients and part of a liquid. Second, combine the
remaining liquid and slightly beaten eggs and then add to the first mixture into three parts.

85
 Republic of the Philippines
CEBU TECHNOLOGICAL UNIVERSITY
CARMEN CAMPUS
R.M. Durano Avenue, Poblacion, Carmen, Cebu, Philippines
Website: http://www.ctu.edu.ph E-mail: [email protected]
Phone: +6332 266-9359 | 266-9357 | 260-1009

References:

Cake flour properties and substitutions. Gourmetsleuth.com. Retrieved December 23, 2011.

Castella, Krystina (2010). A World of Cake: 150 Recipes for Sweet Traditions From Cultures Around the
World.

Performance Tasks/Activities:
Direction: The students will form groups. Each group will study the recipe given then perform the
procedures stated following the demonstration of the teacher. Each group will be given prescribed time
period to complete the recipe and present the finished product for evaluation based on set criteria.

Recipe 1. VANILLA CAKE

Ingredients:
¾ cup unsalted butter, at room temperature
1⅓ cups sugar
3 large eggs, at room temperature
2 teaspoons vanilla extract
2½ cups cake & pastry flour
1½ teaspoons baking powder
½ teaspoon baking soda
¼ teaspoon salt
1 cup buttermilk, at room temperature

Procedures:
1. For the cake preheat the oven to 350 °F. Grease two 8-inch round cake pans. Line the bottom of
each pan with parchment paper and then flour the sides of the pans, tapping out any excess.
2. Using electric beaters or a stand mixer fitted with the paddle attachment, beat the butter and
sugar until fluffy, then add the eggs one at a time, beating well after each addition. Stir in the
vanilla.
3. In a separate bowl, sift the flour, baking powder, baking soda and salt. Add this alternately with
the buttermilk, starting and ending with the flour and mixing well after each addition. Divide the
batter evenly between the 2 pans.
4. Bake the cakes for 25 to 35 minutes, or until a tester inserted in the centre of the cake comes out
clean. Cool the cakes for 20 minutes in their pans, then carefully turn out to cool completely on a
rack.

86
 Republic of the Philippines
CEBU TECHNOLOGICAL UNIVERSITY
CARMEN CAMPUS
R.M. Durano Avenue, Poblacion, Carmen, Cebu, Philippines
Website: http://www.ctu.edu.ph E-mail: [email protected]
Phone: +6332 266-9359 | 266-9357 | 260-1009

Performance Tasks/Activities:

Recipe 2. BRAZO DE MERCEDES

Filling:
 10 egg yolks
 1 tsp vanilla extract
 1 can (14 oz) condensed milk
 confectioners/powdered sugar
Meringue:
 10 egg whites
 1/2 tsp cream of tartar
 3/4 cup sugar
Procedures:
Prepare the Meringue:
 Beat the egg whites using an electric mixer.
 Add cream of tartar until soft peaks form.
 Gradually add the sugar. Continue mixing until texture is semi-firm.
 Line a large cookie sheet with parchment paper greased with butter and spread the meringue
evenly on top.
 Once spread evenly, comb the top of the meringue (I used fork).
 Bake at 350 deg F. for 20 minutes or until top of meringue turns light to medium brown.
 Remove from oven. Set Aside.
Prepare the Filling (while the meringue is still in the oven):
 In a sauce pan, combine condensed milk, egg yolks and vanilla.
 Simmer over low heat while stirring constantly until mixture becomes thick.
 Remove from heat. Set aside.
How to Present Brazo de Mercedes:
 Sprinkle the confectioners sugar on top of the baked meringue then place wax paper on the top
part of the meringue followed by a similar sized baking pan or tray. The meringue should now
be in the middle of two baking trays.
 Flip the meringue then spread the filling evenly on top of meringue and roll into a log.


Assessment/Evaluation Tools:

Practical Test

Direction: The students will be given assigned groupings. Each group will be given prescribed time
period to complete the recipe to be given and present the finished product for evaluation based on set
criteria.

87
 Republic of the Philippines
CEBU TECHNOLOGICAL UNIVERSITY
CARMEN CAMPUS
R.M. Durano Avenue, Poblacion, Carmen, Cebu, Philippines
Website: http://www.ctu.edu.ph E-mail: [email protected]
Phone: +6332 266-9359 | 266-9357 | 260-1009

ASSESSMENT RUBRICS

Recipe Name _______________________ Date _______________________

Name of Student ____________________ Group _____________________

Direction: Evaluate the performance of the recipe. Indicate in the column below the
corresponding score based on the percentage assigned per criterion given.

CRITERIA PERCENTAGE SCORE

Laboratory Performance 50%
Chef Uniform 5%
Mise en place 15%
Technique 20%
Work Attitude 10%
Baked Product 50%
Color 10%
Shape 10%
Texture 10%
Flavor 15%
Packaging/ Plating 5%
TOTAL 100 %
NOTE: Chef Instructor’s discretion to change a certain percentage or criteria in the
evaluation of the laboratory activity performed may take effect based on the nature of
the recipe completed.

Comments / Suggestions:

88
 Republic of the Philippines
CEBU TECHNOLOGICAL UNIVERSITY
CARMEN CAMPUS
R.M. Durano Avenue, Poblacion, Carmen, Cebu, Philippines
Website: http://www.ctu.edu.ph E-mail: [email protected]
Phone: +6332 266-9359 | 266-9357 | 260-1009

ICINGS AND FROSTINGS

Learning Objectives:
1. to define icing and frosting
2. to identify the functions, classifications and kinds of icing
3. to discuss the different types of icing used in cakes

Icing
Icing is a sweet coating that covers cakes and other baked products. Frosting is a term used when
icing is applied lavishly on cakes. This is usually made up of sugar, fat, liquid, egg white, salt, color, and
other ingredients.

Main Function of Icing

1.enhance flavor
2.gives aesthetic appeal
3.prolong life span

Classification of Icing
1.Cooked Icing – icing prepared using heat
2.Uncooked Icing – icing that is prepared without the heat.

Kinds of Icing
1.Heavy – ideal for hard cakes
2.Light – good for foam-type cakes

Note: The general rule of thumb in icing: “ Heavy is to heavy, light is to light.”

Types of Icing:
Rolled Fondant
Sugar paste made of powdered sugar, kneads and rolled out, and then covers the entire cake. It produces
a hard and perfect finish.

Pastillage-(gum paste) excellent for molding because it contain more gum and becomes hard when
dried.
Marzipan -(almond paste) excellent for undercoating of rolled fondant icing which made from ground
almond and powder sugar.
Poured Fondant – Mixture of sugar, water and cream of tartar, then cook together until smooth and
pour on top of the cake.
Chocolate Ganache – Blend of heavy cream and melted semi – sweet chocolate, sometimes with corn
syrup. White chocolate ganache
Butter cream – Smooth mixture of fat and sugar. It may also contain eggs to increase lightness. It is
equally good for filling.
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 Republic of the Philippines
CEBU TECHNOLOGICAL UNIVERSITY
CARMEN CAMPUS
R.M. Durano Avenue, Poblacion, Carmen, Cebu, Philippines
Website: http://www.ctu.edu.ph E-mail: [email protected]
Phone: +6332 266-9359 | 266-9357 | 260-1009

Boiled icing – Merinque or foam – type of icing which made egg whites and caramelized sugar.
Marshmallow icing – a variation foam – type by adding gelatin syrup as stabilizing agent and should be
applied immediately.
Royal Icing – Decorators icing that made of egg whites and powder sugar, which make it hard and brittle
when dry. Good for piping, border and sugar flower.
Glace Icing – Glossy coating on top of the cake to prevent drying and enhance its flavor.
Chocolate Fudge – Cooked icing which are rich and heavy. It is made of fat, sugar, cocoa, starch, milk
and flavoring. There are variety of fudge icing it can be caramel, vanilla or white chocolate.
Whipped Cream – Chilled heavy cream sweetened with powdered sugar and stabilizes with gelatin
syrup to achieve over run easier use in iced bath method.

References:

Barateta-Prades, C. (2015). Bread and Pastry Production NCII. Books Atbp. Publishing Corp.
Mandaluyong City

Villaverde-Gabriel, El. (2012). Passion to Bake. Baking Guide for Beginners. Books Atbp. Publishing
Corp. Mandaluyong City.

Performance Tasks/Activities:
Direction: The students will form groups. Each group will study the recipes to be given then perform
the procedures stated following the demonstration of the laboratory instructor. Each group will be
given prescribed time period to complete the recipe and present the finished product for evaluation
based on set criteria.

Recipe 1. CHOCOLATE BUTTERCREAM FROSTING

Ingredients:

1 (1-pound) package confectioners' sugar (approximately 3-3/4 cups)

1/2 cup (1 stick) butter, softened
4 tablespoons milk
1 teaspoon vanilla extract
2 squares (2 ounces) unsweetened chocolate, melted and cooled
Procedures:
1. In a large bowl, blend the confectioners' sugar, butter, milk, and vanilla with an electric beater at
low speed until well combined.
2. Beat at medium speed for 1 to 2 minutes, until creamy. Add the cooled chocolate, and beat until
well combined. Add more milk, if necessary, until the frosting reaches spreading consistency.

Performance Tasks/Activities:

90
 Republic of the Philippines
CEBU TECHNOLOGICAL UNIVERSITY
CARMEN CAMPUS
R.M. Durano Avenue, Poblacion, Carmen, Cebu, Philippines
Website: http://www.ctu.edu.ph E-mail: [email protected]
Phone: +6332 266-9359 | 266-9357 | 260-1009

Recipe 2. BUTTERCREAM FROSTING

Ingredients:

1/2 cup (1 stick) butter, softened

4 cups confectioners' sugar
1 teaspoon vanilla extract
1/4 cup milk
1/4 teaspoon salt
Procedure:
In a medium-sized bowl, with an electric beater on medium speed, mix the butter until creamy. Add the
remaining ingredients and blend until smooth. Use at room temperature. If not using immediately, cover
and chill until ready to use.

Performance Tasks/Activities:

Recipe 3. MOCHA FROSTING

Ingredients:
1/2 cup heavy cream
1 teaspoon instant coffee granules
1 cup (6 ounces) semisweet chocolate chips
1/2 cup confectioner's sugar
Procedure:
In a small heavy saucepan, combine cream and coffee over medium heat and stir until coffee dissolves.
Add chocolate chips and stir until melted and smooth. Remove from heat and stir in confectioners' sugar.
Chill until frosting reaches spreading consistency.

Assessment/Evaluation Tools:

Practical Test:

Direction: The students will be given assigned groupings. Each group will be given prescribed time
period to complete the given recipe and present the finished product for evaluation based on set criteria.

91
 Republic of the Philippines
CEBU TECHNOLOGICAL UNIVERSITY
CARMEN CAMPUS
R.M. Durano Avenue, Poblacion, Carmen, Cebu, Philippines
Website: http://www.ctu.edu.ph E-mail: [email protected]
Phone: +6332 266-9359 | 266-9357 | 260-1009

ASSESSMENT RUBRICS

Recipe Name _______________________ Date _______________________

Name of Student ____________________ Group _____________________

Direction: Evaluate the performance of the recipe. Indicate in the column below the
corresponding score based on the percentage assigned per criterion given.

CRITERIA PERCENTAGE SCORE

Laboratory Performance 50%
Chef Uniform 5%
Mise en place 15%
Technique 20%
Work Attitude 10%
Baked Product 50%
Color 10%
Shape 10%
Texture 10%
Flavor 15%
Packaging/ Plating 5%
TOTAL 100 %
NOTE: Chef Instructor’s discretion to change a certain percentage or criteria in the
evaluation of the laboratory activity performed may take effect based on the nature of
the recipe completed.

Comments / Suggestions

Note: The teacher may use this standard rubrics form in the evaluation of every baked output.

92
 Republic of the Philippines
CEBU TECHNOLOGICAL UNIVERSITY
CARMEN CAMPUS
R.M. Durano Avenue, Poblacion, Carmen, Cebu, Philippines
Website: http://www.ctu.edu.ph E-mail: [email protected]
Phone: +6332 266-9359 | 266-9357 | 260-1009

DECORATING CAKES

Learning Objectives:
1. to discuss the techniques in baking pastry products
2. to describe the desired characteristics of pastry products

A finished cake is often enhanced by covering it with icing, or frosting, and toppings such as
sprinkles, which are also known as "jimmies" in certain parts of the United States and "hundreds and
thousands" in the United Kingdom. Frosting is usually made from powdered (icing) sugar, sometimes a
fat of some sort, milk or cream, and often flavorings such as vanilla extract or cocoa

powder. Some decorators use a rolled fondant icing. Commercial bakeries tend to use lard for the fat,
and often whip the lard to introduce air bubbles. This makes the icing light and spreadable. Home bakers
either use lard, butter, margarine, or some combination thereof. Sprinkles are small firm pieces of sugar
and oils that are colored with food coloring. In the late 20th century, new cake decorating products
became available to the public. These include several specialized sprinkles and even methods to print
pictures and transfer the image onto a cake.

Special tools are needed for more complex cake decorating, such as piping bags and various
piping tips, syringes and embossing mats. To use a piping bag or syringe, a piping tip is attached to the
bag or syringe using a coupler. The bag or syringe is partially filled with icing which is sometimes
colored. Using different piping tips and various techniques, a cake decorator can make many different
designs. Basic decorating tips include open star, closed star, basket weave, round, drop flower, leaf,
multi, petal, and specialty tips. An embossing mat is used to create embossed effects. A cake turn table
that cakes are spun upon may be used in cake decoration.

Royal icing, marzipan (or a less sweet version, known as almond paste), fondant icing (also
known as sugar-paste), and buttercream are used as covering icings and to create decorations. Floral
sugar-craft or wired sugar flowers are an important part of cake decoration. Cakes for special occasions,
such as wedding cakes, are traditionally rich fruit cakes or occasionally Madeira cakes, that are covered
with marzipan and iced using royal icing or sugar-paste. They are finished with piped borders (made
with royal icing) and adorned with a piped message, wired sugar flowers, hand-formed fondant flowers,
marzipan fruit, piped flowers, or crystallized fruits or flowers such as grapes or violets.

References:

Castella, Krystina (2010). A World of Cake: 150 Recipes for Sweet Traditions From Cultures Around the
World.
Villverde-Gabriel, El. (2012). Passion to Bake. Baking Guide for Beginners. Books Atbp.

93
 Republic of the Philippines
CEBU TECHNOLOGICAL UNIVERSITY
CARMEN CAMPUS
R.M. Durano Avenue, Poblacion, Carmen, Cebu, Philippines
Website: http://www.ctu.edu.ph E-mail: [email protected]
Phone: +6332 266-9359 | 266-9357 | 260-1009

NATURE OF PETITS FOURS

Learning Objectives:
1. to describe the nature of petits fours
2. to identify and discuss the different categories of petits fours

Petit four

A petit four is a small bite-sized confectionery or savoury appetizer. The name is French, petit
four, meaning "small oven." The name of these small treats refers to the tradition of baking

small pastries in a slow oven after large pastries have been removed and oven temperature is reduced.
In a French patisserie, assorted small desserts are usually called mignardises, while hard, buttery
biscuits are called petit fours. The term petits fours is traditionally used to describe the miniature
cookies and tartlets that may accompany an afternoon coffee or tea or that are served after a meal. Petit
four can also be described as a miniature cake, which can be made in a rich variation of flavors and
creative decorations. Petit fours are considered very simple to make desserts and are regarded elegant
little delicacies perfect to be served in buffets and parties.

Petits fours were traditionally made in a smaller oven next to the main oven. Petit four recipes
were inspired by a fancy cookie “careme” during the 18th century, and the name petit four was later
introduced, inspired by the small brick ovens, in which these cakes used were baked at a very low
temperature. In the 18th century, some bakers made them during the cooling process of coal-fired brick
ovens to take advantage of their stored heat, thus exploiting coal's high burning temperature and
economizing on its high expense relative to wood. In 19th century France, gas ovens did not exist. People
largely used the bread makers' ovens which only had two settings, a very strong and high heat setting
used for roasting meats and vegetables, or the petit four setting. This setting was of a lower temperature
allowing the correct heat to cook pastries.

Petits fours have numerous characteristics, including light, delicate, crisp, and refreshing. The
common defining characteristic of petits fours is that they can be eaten in one or two bites. These are
often based on larger versions of traditional pastries and are made up from all the different types of
bases-dough, batters, creams, fillings, and icings-that are found in the pastry shop. Petits fours are
largely a concept of size and delicacy and can be adapted from many traditional larger items. Some
adjustments may need to occur in the handling of the dough, the baking process, and the assembly.

There are two styles of sweet petits fours, traditional and contemporary. Traditional petits fours
include petits fours sec, petits fours glaces, petits fours frais, and petits fours deguises. Contemporary
petits fours include petits fours prestige, as well as the list of the traditional petits fours.

94
 Republic of the Philippines
CEBU TECHNOLOGICAL UNIVERSITY
CARMEN CAMPUS
R.M. Durano Avenue, Poblacion, Carmen, Cebu, Philippines
Website: http://www.ctu.edu.ph E-mail: [email protected]
Phone: +6332 266-9359 | 266-9357 | 260-1009

Categories of Petits Fours

Petit fours recipes can be broadly classified into two categories – Petit fours glacés (iced version)
and petit fours secs (dry version). The dry version of these delicious desserts includes baked meringues,
puff pastries, dainty biscuits and macaroons. The glacés variety on the other hand, includes decorated
petit four pastries that are usually iced, such as, tiny fondant cakes, glace iced pastries, tartlets and small
éclairs. In a typically French patisserie, petit four is the name mostly used for referring to buttery, hard
biscuits while the assorted small pastries are called mignardises. Petits fours salés are yet another
variety of these small delicacies which are savory or salty in taste. However, these bite sized savories
are usually relished as appetizers instead of desserts like the rest of the petit fours recipes and are best
enjoyed in buffets and cocktail parties.

Petit fours are divided into five broad categories based on preparation method, texture
or principal ingredient:
 Dry such as fragile, crunchy dainty cookies
 Fresh such as tartlets filled with creams and fresh fruit
 Iced such as delicate layer cakes cut into small squares
 Almond such as French-style macaroons
 Glazed Fruit

Petits four sec are just small pastry items that have come from the oven. Modern interpretation
could include deep fried items also as long as they are small and are not iced after cooking. Petits fours
sec have a signature dry, crisp texture from being baked at a lower temperature for longer periods of
time. The simple nature of this category makes attention to detail a crucial consideration to ensure the
quality and presentation. Common dough used for petits fours sec include shortbread, sable breton, and
puff pastry to make items like duchesses, sable beurre, Spritz, speculos, palmiers, allumettes glacees,
tuiles, and langue du chats.

A popular petit four sec is the Parisian macaron, a delicate cookie made with sugar, egg whites,
and ground almonds. The Parisian variety of macaron is becoming increasingly popular and is defined
by two cookies, sandwiched together with a flavored filling. Macarons should be shiny and smooth on
the outside with color representative of the filling inside. The inside of the cookie should be soft and
moist, never crunchy or tough. It is common for these cookies to go through a "curing" stage in the
refrigerator to soften the cookie and infuse the flavor of the filling throughout the treat. At 70 percent
relative humidity, macarons can remain in the refrigerator uncovered for up to 3 days. If the humidity
is too high, the cookie can soften too much and take on a very soft texture. Macarons are most commonly
flavored with buttercream or ganache, which may be flavored as vanilla, pistachio, chocolate, praline,
lemon, and raspberry, among others.

Petits fours glaces are small, bite-sized cakes with a thin coating of glaze, typically fondant, which
is applied at the end of the production process. Assembled in large sheets and then cut after setting up,
petits fours glaces contain thin layers of cake alternating with jam and/or butter-cream. The top of the
cake is adorned with a thin layer of marzipan to add flavor, as well as a smooth surface for the glaze to
95
 Republic of the Philippines
CEBU TECHNOLOGICAL UNIVERSITY
CARMEN CAMPUS
R.M. Durano Avenue, Poblacion, Carmen, Cebu, Philippines
Website: http://www.ctu.edu.ph E-mail: [email protected]
Phone: +6332 266-9359 | 266-9357 | 260-1009

settle on. Marzipan is made from almond paste, with the addition of sugar, a cooked sugar syrup, and
sometimes glucose and/or egg white. After the cake is cut, it can be enrobed in fondant, or sometimes
chocolate. Petits fours glaces are typically finished with intricate, stylized piping. This type of petit four
is not as common as it once was as petits fours frais and petits fours prestige have become more popular.

Petits fours frais are characterized by items that are served the day they are made because their
composition leads to deterioration of quality the longer they sit. This group includes cream-filled items,
such as eclairs, tartlets (fruit, cremeux, ganache), and some petits fours deguises. Parisian macaroons
may be classified as petits fours frais when they are filled with fresh fruit and a mousse or similar light-
textured cream. Petits fours frais may also include "spongy" petits fours such as almond cakes,
madeleines, and financiers.

Petits fours deguises are made from fresh, dried, or candied fruits that are coated in cooked
sugar, fondant, chocolate, or any combination of the three. Fruits commonly dipped in sugar include
gooseberries, kumquats, cherries, grapes, and candied fruits such as pineapple or mango. The fruit is
simply dipped into the cooked sugar solution and then transferred to a silicone mat or lightly oiled
granite. Some fruit may benefit from drying out slightly before dipping. Any fruit dipped in sugar should
be used in a timely fashion or should be stored with humectant, to avoid the softening of the sugar.

A standard syrup for dipping includes: 100 percent sugar, 35 percent water, 35 percent glucose
and 5 drops of tartaric acid solution per 1 kg sugar. This syrup should be prepared as other
supersaturated syrups by bringing the water and sugar to a boil, brushing down the sides of the pot
with cold water and then adding the glucose. The syrup needs to be cooked to 320[degrees]F
(160[degrees]C). The sugar should then be removed from the heat, and the cooking should be stopped
in cold water. After the bubbles have subsided, the fruit can be dipped in the sugar. The sugar syrup may
be colored to enhance the presentation of the petits fours.

Traditional fruit petits fours deguises are usually first coated in marzipan and then dipped in
sugar. Decorator's marzipan (20 percent fruit content) is commonly used as a filling to replace the pit
in pitted fruits, and as a thin outside layer used to cover some dried fruit before dipping in sugar.
Whenever marzipan is used to cover fruit to be dipped, it should be allowed to dry for a couple of days
before dipping in sugar. After the marzipan is dry, it may be dipped in the sugar syrup. If fruit is coated
with fondant, the fondant should be dry and slightly hard before it is dipped into an additional
ingredient like chocolate.

Products that are dipped in fondant should be candied or of relatively low moisture to ensure
the fondant sets. To partially enrobe petits fours deguises which have been dipped in fondant with
chocolate, the fondant must set first. Common fruits using this technique include strawberries, candied
orange slices, and candied citrus peels.

Two factors should be considered when whole or sliced fruits are dipped in cooked sugar. First,
fruit should be properly cleaned and thoroughly dried before dipping to avoid sugar crystallization, as
well as problems where the water dissolves the fondant, seizes the chocolate, or deteriorates the fruit
96
 Republic of the Philippines
CEBU TECHNOLOGICAL UNIVERSITY
CARMEN CAMPUS
R.M. Durano Avenue, Poblacion, Carmen, Cebu, Philippines
Website: http://www.ctu.edu.ph E-mail: [email protected]
Phone: +6332 266-9359 | 266-9357 | 260-1009

pieces. Second, fruits with a higher moister level on the surface should be coated with marzipan to keep
the sugar from crystallizing due to the presence of natural liquids or moisture. In addition, syrup for
dipped fruit can range from hard crack to caramel, depending on the flavor and desired color.

Petits fours prestige, which are composed of more advanced preparations, mirror current trends
in pastry. Petits fours prestige may be smaller versions of contemporary entremets or other desserts.
Components used for petits fours prestige may include cake bases such as biscuit or Dacquoise, creams
such as creme mousseline or cremeux, egg foams like Italian meringue, and fresh fruit. Additionally,
many of the finishing techniques used for advanced cake production may be used for petits fours
prestige such as glazing and chocolate spraying. Often these small pastries will even include small
decorative chocolate or sugar elements. The production of these items is labor intensive; however, with
the use of specialty molds and working out of the freezer, petits fours prestige can look consistent and
sharp and can be produced efficiently.

Fresh petits fours include bases prepared from choux or sweet paste with an appropriate filling, topping
and decoration.

Petits fours glacés may include sponge bases assembled with appropriately flavoured fillings cut into a
variety of shapes, iced and decorated.

Marzipan-based petits fours may be modeled by hand or shaped with the aid of moulds and may be
appropriately flavored and colored and sealed with cocoa butter or food lacquer.

Caramelized petits fours include fresh or dried fruits and nuts, filled or unfilled, coated with a pale
amber-coloured caramel.

Reference:

https://www.myskills.gov.au/courses/unit?Code=SITHPAT007A

Assessment/Evaluation Tools:

Quiz # 1
Direction: Enumerate the following.
1-3 Characteristics of petit fours
4-4 Styles of petit fours
6-10 Types of petit fours

97
 Republic of the Philippines
CEBU TECHNOLOGICAL UNIVERSITY
CARMEN CAMPUS
R.M. Durano Avenue, Poblacion, Carmen, Cebu, Philippines
Website: http://www.ctu.edu.ph E-mail: [email protected]
Phone: +6332 266-9359 | 266-9357 | 260-1009

PREPARING PETITS FOURS

Learning Objective:
1. to discuss the guidelines and procedures in preparing petits fours

The traditional petit fours recipes require ingredients which include milk, eggs, sugar, flour,
baking powder and butter. This batter created is spread on the jelly roll pan and baked until completely
done. Once the petit four is completely baked, it is cut into rectangles, triangles or squares. The pound
cake petit fours recipes are also quite popular, where a pound cake is laid on its side and cut lengthwise
into four strips, which could be in the shape of rectangles, squares or triangles. Now, a petit four frosting
is prepared with sugar, cream of tartar, water, food essence and food coloring. The frosting is made by
boiling all the ingredients together to a syrupy consistency in a saucepan, which is cooled and to it,
confectioner’s sugar is added slowly while sifting over it and

continuous stirring of the mixture. When the icing becomes enough thick to coat a spoon, food coloring
and essence is added as desired. After that, this frosting is poured over the petit four slices, allowing the
icing to drip down the sides of these cakes.

One of the most popular of these cakes is the one that is made with frosting with ganache or
rolled fondant. These delicious desserts can be decorated with coffee beans, sugared flowers, dragees
(a bite-sized form of confectionery with a hard outer shell; a sugarcoated nut or candy), candied fruits
or nuts. White or dark chocolate drizzled petit four desserts are quite common. Often these cakes come
with a filling, which is created by slicing the cakes into halves and layering their bottom half with a
teaspoon of jelly, lemon curd or jam, after which, the tops are placed back on these halves and the petit
four cakes are frosted.

98
 Republic of the Philippines
CEBU TECHNOLOGICAL UNIVERSITY
CARMEN CAMPUS
R.M. Durano Avenue, Poblacion, Carmen, Cebu, Philippines
Website: http://www.ctu.edu.ph E-mail: [email protected]
Phone: +6332 266-9359 | 266-9357 | 260-1009

Petit Four Components

Petit four bases:

 Sponge
 Shortbread
 Meringue
 Marzipan
 Japonaise
 Chocolate
 Choux pastry

Cut and Assemble

 Any shape
 Assemble layers before cutting
 Press firmly
 If using layers of sheets then assemble then cut to shape.

Fillings:
 Simple filling:
 Jam - thinly applied just enough to bind
 Complex fillings:
 Flavoured ganache
 Butter creams - colored and flavored
 Fillings need to be simple.
 Apply jam thinly; if applied too thickly will make it soggy
 Use only enough to bind sheets together.
 Remember: petit fours are small; layers add up quickly.

99
 Republic of the Philippines
CEBU TECHNOLOGICAL UNIVERSITY
CARMEN CAMPUS
R.M. Durano Avenue, Poblacion, Carmen, Cebu, Philippines
Website: http://www.ctu.edu.ph E-mail: [email protected]
Phone: +6332 266-9359 | 266-9357 | 260-1009

Marzipan

 Marzipan is a mixture of ground almonds and sugar; 1part almonds and up to 2 parts sugar. It is
a simple product; its flavor can be flavored and it can be colored as desired for visual effect.

Some mixtures are cooked; some of the sugar is cooked then added to mixture of almonds and sugar.
However, marzipan can also be considered a premium product. Hence, it is important to keep flavors
and colors subtle. Flavour should be subtle so as not to take the flavor of almonds away from marzipan.
Marzipan is high in sugar and can be rich to eat. Thus, smaller portion is recommended. It can be used
in cakes to add variety and texture modification to product.

Guidelines in shaping marzipan:

 Can be rolled and cut

 Can be shaped
 Sizes need to be consistent
 Small portions
 Any shape can be achieved
 Novelty animal shapes can be made
 Fruit shapes are popular

Petit four sec

Selections of petit four sec:

 Shortbread
 Puff Pastry
 Meringue products
 Japonaise
 Honey doughs

Prepare and flavour filling to required consistency

Ganache
 Flavoured and softened
Jams
 Small amounts, adds flavour; good binding
Buttercreams
 Can be flavoured, coloured; adds mouth feel moisture
Curds
 Lemon curd; lemon juice butter eggs: expensive but intense flavour
Marzipan
 Can be flavoured, softened and coloured
100
 Republic of the Philippines
CEBU TECHNOLOGICAL UNIVERSITY
CARMEN CAMPUS
R.M. Durano Avenue, Poblacion, Carmen, Cebu, Philippines
Website: http://www.ctu.edu.ph E-mail: [email protected]
Phone: +6332 266-9359 | 266-9357 | 260-1009

Dried fruits
 Bound up in jams or curds; adds richness and variety

• Filling will vary

• Petit fours are just examples of larger cakes and pastries
• Filling are made for lager cakes can be used in petit fours.

Mixing Methods

 Emulsion or creaming method

Procedures:
1. Sift four and make a well.
2. Soften the fat and put it in middle of well.
3. Add sugar.
4. Combine sugar properly with the fat.
5. Add eggs to the fat and sugar.
6. Using the fingertips, pinch and work the sugar, butter and egg together until well blended.
7. Using two hands, gradually work in all the flour to bind the mixture together.
8. Smear until smooth, to ensure all ingredients are thoroughly mixed and wrap the dough.

 Sablage method
Procedures:
1. Sift flour.
2. Cut fat into chunks.
3. Rub fat into flour until a sand-like texture is achieved.
4. Make a well.
5. Mix salt and sugar into water add to the well.
6. Add as much water as necessary.
7. Smear to ensure ingredients are thoroughly mixed.
8. Cover the dough.

Reference:

https://onlinepastrytrainingschool.com/index.php/en/mixing-methods

101
 Republic of the Philippines
CEBU TECHNOLOGICAL UNIVERSITY
CARMEN CAMPUS
R.M. Durano Avenue, Poblacion, Carmen, Cebu, Philippines
Website: http://www.ctu.edu.ph E-mail: [email protected]
Phone: +6332 266-9359 | 266-9357 | 260-1009

PRESENTING PETITS FOURS

Learning Objectives:
1. to discuss the guidelines and procedures in presenting petits fours
2. to tackle the procedures in making decorations for petits fours

Guidelines in Presenting Petits Fours

Traditionally, petit four recipes are created and served during occasions. The petit four cakes
come in infinite variety of flavors, decorations and shapes, which makes them a perfect entrée for tea
parties, elegant luncheons and bridal showers. These delicacies are best enjoyed at the end of a several
course meals or during a buffet meal, accompanied by a dessert cocktail or any such beverage which
includes tea, coffee, dessert wine or liqueur. Some of the petit four varieties are also served with
afternoon tea. Again, there are certain kinds of petit fours, which are best tasted in accompaniment of a
frozen sweet dessert like ice cream or sorbet.

Petit fours can be described as any type of pastry small enough to be consumed in one to two
mouthfuls. Attention to detail is paramount. Uniformity in size, shape and consistency of finishing
details count a great deal for the eye appeal of petits fours. The presentation and overall quality of petits
fours plays an important role in the perception of these sweets. Because these creations are small and
designed for a discriminating palate, care should be taken in their preparation to ensure they are as
perfect as can be. Petits fours are sometimes described as mignardise, essentially small, delicate bites,
and friandise, which refers to a treat often enjoyed with coffee or tea or after a dessert course. Usually
found in fine dining settings such as restaurants and hotels, they are the pastry kitchen's version of the
savory amuses bouche, or taste teasers.

Decorative touches on petits fours vary. Petits fours can be left without decorations and served
or even sprinkled with a light dusting of cocoa powder or powdered sugar. Petits four glazes typically
have some type of decoration on top of each miniature cake, with the most common types being
miniature flowers, scroll work or chocolate swirls. Decorations do not have to be elaborate. Something
as simple as a strawberry, orange peel or candied nut on top of a petit four will do the job.

The general guidelines to be observed when presenting petits fours include:

 No more than one or two small bites
 Represent a variety of textures and flavors
 Be visually attractive
 Complement whatever foods precede or accompany them without duplicating their flavors
 As petit fours need to be consistent in size; design needs to be consistent
 Keep it simple.
 Display of petit four can either be on large platters of with selection of three to four per serve on
single plate
 Classical display would have been all in a line either running at an angle away from edge to draw
attention to central showpiece
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 Republic of the Philippines
CEBU TECHNOLOGICAL UNIVERSITY
CARMEN CAMPUS
R.M. Durano Avenue, Poblacion, Carmen, Cebu, Philippines
Website: http://www.ctu.edu.ph E-mail: [email protected]
Phone: +6332 266-9359 | 266-9357 | 260-1009

 Modern display tends to be straight lines across platter all same or in repeating pattern.
 Individual petits fours are usually placed in fluted paper cases, allowing for ease of pickup and
neat serving trays.
 When placing petits fours on a platter, parallel rows of the same item allow for ease of selection
and replenishment. Footed and tiered trays offer visual excitement in a limited amount of space.

Guidelines in glazing
 Glazing compound needs to be correct temperature
 Product needs to be dry
 No crumbs on surface to be coated.
 After glaze is applied the decoration can be applied
 Some décor will need to be applied while glaze is still wet so décor will adhere
 Other décor needs to be applied after glaze has dried.

Decorations to enhance appeal

 Chocolate Motifs
 Flower designs
 Flakes of coconut
 Small portions of glace fruits

Ways to ddisplay petit four glaze

 Platter
 Plates
 Symmetrical designs
 Straight lines
 Circle designs

How to prepare marzipan for glazing

 Needs to be dry on surface of product
 Surface needs to be smooth
 Marzipan can be glazed to protect the surface from drying out
 Almond lacquer is excellent product to use but is expensive.

How to decorate marzipan petit fours to enhance customer eye appeal

 Can be decorated before baking and after baking
 Decorate before and glaze after baking
 Marzipan petit fours can be decorated with small pieces of décor: piece of glace cherry before
baking.

How to display marzipan petit fours

 Keep it simple
 Symmetrical designs
 Cab be in platters or plates; Think of style of platter or plate to be used.
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 Republic of the Philippines
CEBU TECHNOLOGICAL UNIVERSITY
CARMEN CAMPUS
R.M. Durano Avenue, Poblacion, Carmen, Cebu, Philippines
Website: http://www.ctu.edu.ph E-mail: [email protected]
Phone: +6332 266-9359 | 266-9357 | 260-1009

 Display of marzipan petit four is same as displaying all petit fours

 Keep all aligned

How to prepare petit four sec for glazing

 Clean surface and workspace
 For coating or glaze to adhere to the surface of a petit four, the preparation is no different if you
are painting your house
 Make sure the surface that is to be glazed is smooth and clear of any imperfections; no crumbs
 The surface has to be dry for a moist glaze to adhere; if surface is wet then it will not stick
 Make sure workspace around you is clear; too much clutter will contaminate worksite and make
process difficult to achieve.

How to decorate petit four sec to enhance customer eye appeal

 through garnish:
o Piped motifs
o Glace fruits
o Roasted nuts
 Decoration should highlight the appeal of petit four
 Varying colors are used to attract the eye
 Decoration should compliment the flavor.

How to display petit four sec

 Platters
 Plates
 Symmetry
 Size
 Consistency
 Display needs to be attractive and pleasing to customer.

How to select fruit and nuts

 Select those with skin attached
 No chips; No cracks; Whole in presentation
 Fruit and nuts need to be clean and dry.
 Nuts need to be clean of shell
 Fruits need to be dry so caramel can be applied; not all fruits can be coated in caramel unless
they have had moisture reduced.

Guidelines in preparing coating for fruits

 Solution needs to be cooked to above 150°C for hard sugar coating; At 156°C the solution will
start to change color; start to brown or caramelize
 Sugar can be cooked until it can achieve a hard shiny surface when cooled.
 The term caramel comes from the color that sugar turns when heat is applied beyond 155°C.

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 Republic of the Philippines
CEBU TECHNOLOGICAL UNIVERSITY
CARMEN CAMPUS
R.M. Durano Avenue, Poblacion, Carmen, Cebu, Philippines
Website: http://www.ctu.edu.ph E-mail: [email protected]
Phone: +6332 266-9359 | 266-9357 | 260-1009

Guidelines in coating caramelized petit fours

 Care and diligence needs to be applied when using sugar solution at 160°C
 Emergency procedures need to be in place to reduce the temperature of the sugar when it comes
into contact with human skin
 Always have a bowl of cold water next to the workplace. When sugar is in contact with the skin
the skin needs to go into the water to cool and set the sugar.

How to display caramelized petit fours

 Platters
 Plates
 Keep the display time for caramelized petit four short. Unless sprayed with food lacquer the
sugar will break down and turn liquid and flow off the dipped product. Sugar is hydroscopic; it
will attract moisture from the air and this causes the sugar to dissolve and flow.

Guidelines in Storage of Petits Fours

Storage plays an important role in the production and serving of petits fours. Consideration
needs to be given both to the environment and the individual characteristics of each item. If the item is
susceptible to humidity, it should be held airtight, vacuum-sealed when possible, and with ant
humectants.

Many petits fours are produced as close to serving time as possible, due to the element of
freshness that is a defining characteristic. Petits fours sec may have a shelf life of roughly 1 to 2 weeks.
Petits fours frais, deguises, and prestige are fresh for shorter periods of time, which varies by product.
Freezing is a good option for many of the bases and doughs that can be made up ahead of time and held
until ready to bake or assemble.

Store at correct temperature and conditions

 Protected from adverse conditions
 Cool
 Dry

• How petit fours are stored will depend on type

• Most petit fours are best stored at room temperature in dry cool environment
• Fresh petit fours with cream will only be stored short periods after completion; never overnight.

Maintain maximum eating quality, appearance and freshness

 Produce only what is required
 Produce small batches
 Produce often
 Protect from adverse conditions
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 Republic of the Philippines
CEBU TECHNOLOGICAL UNIVERSITY
CARMEN CAMPUS
R.M. Durano Avenue, Poblacion, Carmen, Cebu, Philippines
Website: http://www.ctu.edu.ph E-mail: [email protected]
Phone: +6332 266-9359 | 266-9357 | 260-1009

• Freshness and eating quality is maintained by making in small batches and producing as
required
• Protect from adverse conditions like dust and flies.

Correct temperature and conditions relates to:

 As appropriate to each type of petit fours
 Cool
 Dry
 Moisture free
 Low humidity

In order to maintain freshness in petit fours, produce them as needed.

References:
ASEAN (2012). Prepare and display petit fours. D1.HPA.CL4.02. Trainer Guide
ASEAN (2013). Prepare and display petit fours. D1.HPA.CL4.02. Assessor Manual
Revaz, J. "The History of Petit Fours". Mini Desserts. Retrieved 10 February 2015.
Rinsky, G. and Rinsky, L. (2009) The Pastry Chef's Companion: A Comprehensive Resource Guide for the
Baking and Pastry Professional. Hoboken, N.J.: John Wiley & Sons. page 214.
Suas, M. (2009). “Advanced Bread and Pastry.” Retrieved from https://www.highbeam.com/doc/1G1-
184188380.html
http://ifood.tv/french/petit-four/about#u7VlZzXAr9Az15FO.99
https://www.leaf.tv/articles/types-of-petits-fours/
https://prezi.com/zwkkclldkdax/mignardise-and-petit-fours/

Performance Tasks/Activities:
Direction: Over a period of time, the teacher will observe the student completing each of the following
tasks on the laboratory sessions:
a) Prepare and display petit four glace
b) Prepare and display marzipan based petit fours
c) Prepare and display petit four sec
d) Prepare and display caramelized petit fours
e) Store petit fours

106
 Republic of the Philippines
CEBU TECHNOLOGICAL UNIVERSITY
CARMEN CAMPUS
R.M. Durano Avenue, Poblacion, Carmen, Cebu, Philippines
Website: http://www.ctu.edu.ph E-mail: [email protected]
Phone: +6332 266-9359 | 266-9357 | 260-1009

ASSESSMENT RUBRICS

Recipe Name _______________________ Date _______________________

Name of Student ____________________ Group _____________________

Direction: Evaluate the performance of the recipe. Indicate in the column below the
corresponding score based on the percentage assigned per criterion given.

CRITERIA PERCENTAGE SCORE

Laboratory Performance 50%
Chef Uniform 5%
Mise en place 15%
Technique 20%
Work Attitude 10%
Baked Product 50%
Color 10%
Shape 10%
Texture 10%
Flavor 15%
Packaging/ Plating 5%
TOTAL 100 %
NOTE: Chef Instructor’s discretion to change a certain percentage or criteria in the
evaluation of the laboratory activity performed may take effect based on the nature of
the recipe completed.

Comments / Suggestions:

107
 Republic of the Philippines
CEBU TECHNOLOGICAL UNIVERSITY
CARMEN CAMPUS
R.M. Durano Avenue, Poblacion, Carmen, Cebu, Philippines
Website: http://www.ctu.edu.ph E-mail: [email protected]
Phone: +6332 266-9359 | 266-9357 | 260-1009

STORE PASTRIES

1. Store at correct temperature and conditions of storage

Bakery products tend to be stable at room temperature. No special storage requirements need to be
applied for daily use.
Any product that is to be served after the day of manufacture the product will need to be covered and
protected from outside contamination.
Products with cream filling will need to be kept chilled
Cream patisserie can stand at room temperature for the day but must be discarded and not.
Most bakery products are sold or used the same day that they are produced.
If they are to be stored at room temperature:

Store at Room Temperature

Festive product may be stored for a couple of days. Longer storage is best to freeze
If the baked product does not contain dairy products then it can be stored at room temperature.
Protected from the environment by being covered.
When food is chilled it can lose essential parts of the flavour.
When storing it is always important to make sure product is labelled and it is stored away from strong
odours like onion or cleaning chemicals.

Freezing
If freezing baked bakery products care must be taken not to squash
them when wrapping.
This will cause them to be deformed when thawed out. When freezing be
sure to label with the date of freezing and use the FIFO rule.

Storing in Cool room

Product with dairy ingredients like cream and crème patisserie need to be
kept chilled to stop bacterial activity rising above acceptable limits.
Never store for too long in cool room: -fresh cream, same day only.
Product degradation will be too great and eating quality diminishes.

2. Maintain maximum eating quality, appearance and freshness

All bakery products will stale.
Staling is the process where the optimum eating fades.
Staling can be in several forms.
Air passes through the product and dries the product out
Moisture from the air enters the product so it loses some of the eating quality

108
 Republic of the Philippines
CEBU TECHNOLOGICAL UNIVERSITY
CARMEN CAMPUS
R.M. Durano Avenue, Poblacion, Carmen, Cebu, Philippines
Website: http://www.ctu.edu.ph E-mail: [email protected]
Phone: +6332 266-9359 | 266-9357 | 260-1009

Crisp product goes soft.

To maintain the eating quality of bakery items
Use as soon as possible
Cover to protect from environment
Keep chilled
Keep dry.

Different methods for different product

Bread: keep in plastic bags to prevent staling. Bread should not be kept in plastic bags at room
temperature too long as mould can grow with warmth and moisture.
If bread is to be stored for long periods it is best to freeze. Bread stales fastest when in the cool room
for extended periods. Freezing is best

Croissants will be considered stale the next day when they lose crispness. After baking it is best to
freeze if you wish to store them for any period of time.
Thawing is quick as they product is light
Thaw best at room temperature.
Danish pastry is best consumed on the day that it was produced.
Can be stored and re heated at later time, but eating quality is reduced.

Muffins
American style are best consumed on the day that they were produced
English style is like bread.
Any yeast product is best consumed on the day that it was produced.

Gingerbreads can be stored for periods if they are protected from the moisture in the air. It makes the
product go soft.

Store Cakes
1. Store cakes in accordance with establishment’s standards and procedures.
2. Identify storage methods in accordance with product specifications and established standards and
procedures.

Storing Your Cake

Factors which can affect the appearance of your decorated cake:
• Sunlight and florescent lighting– will alter icing colors. Keep your cake will alter icing colors. Keep
your cake stored in a covered box and out of direct sunlight and florescent lighting.
• Humidity – can soften royal icing and gum paste decorations. If you live in a climate with high
humidity, prepare your royal icing using only pure cane confectioner’s sugar (not beet sugar or
dextrose), add less liquid and add 1 more teaspoon more teaspoon Meringue Powder to the recipe

109
 Republic of the Philippines
CEBU TECHNOLOGICAL UNIVERSITY
CARMEN CAMPUS
R.M. Durano Avenue, Poblacion, Carmen, Cebu, Philippines
Website: http://www.ctu.edu.ph E-mail: [email protected]
Phone: +6332 266-9359 | 266-9357 | 260-1009

• Heat – can melt icing and cause decorations to droop. Keep your decorated cake as cool as possible
and stabilize butter cream icing by adding 2 teaspoons. Meringue Powder per recipe.

Note: Cakes with thoroughly-dried royal thoroughly-dried royal icing decorations should decorations
should be stored according to the type of icing they are covered with. However, if royal icing decorations
are to be put on a cake that will be frozen, it is recommended that icing decorations be placed on the
cakes after thawing, so that colored decorations won't bleed from condensation or become soft.

Performance Tasks/Activities:

1.What packaging material is commonly used for pastries to prevent from drying out?
A. Foil/plastic wrap
B. Baskets
C. Corrugated boxes
D. Shipping container
2.Cheesecake and all pies should be stored in the _____ during the day
A. Food container
B. Refrigerator
C. Chiller
D. Freezer
3.Some cookies can only last for?
A. an hour
B. a month
C. Few weeks
D. 1-2 days
4.Where should pies, cream puffs and eclairs be stored?
A. basket
B. box
C. refrigerator
D. freezer
110
 Republic of the Philippines
CEBU TECHNOLOGICAL UNIVERSITY
CARMEN CAMPUS
R.M. Durano Avenue, Poblacion, Carmen, Cebu, Philippines
Website: http://www.ctu.edu.ph E-mail: [email protected]
Phone: +6332 266-9359 | 266-9357 | 260-1009

5.Any material used to cover, handle, identify, describe, promote and market goods by a producer to the
consumer is called ______.
A. labeling
B. packaging
C. printing
D. wrapping
6.What is the process of putting your product into containers for easy distribution?
answer choices
A. packaging
B. labeling
C. wrapping
D. storing
7.This term refers to packaging in large standardized containers for efficient shipping and handling.
A. aseptically
B. bulk
C. packaging
D. containerization
8.For longer storage, the following may be frozen after wrapping properly in moisture and vapor-proof materials
EXCEPT____.
A. cakes
B. pies
C. cookies
D. brownies
9.Most baked products except those that are served hot, may be stored at ______.
answer choices
A. room temperature
B. chiller
C. freezer
D. paper board

111
 Republic of the Philippines
CEBU TECHNOLOGICAL UNIVERSITY
CARMEN CAMPUS
R.M. Durano Avenue, Poblacion, Carmen, Cebu, Philippines
Website: http://www.ctu.edu.ph E-mail: [email protected]
Phone: +6332 266-9359 | 266-9357 | 260-1009

10.A pastry product filled and frosted with Meringue Buttercream that must be refrigerated.
answer choices
A. cookies
B. brownies
C. muffins
D. cake

FINAL EXAMINATION

FINAL EXAMINATION
TESDA COMPETENCY ASSESSMENT / CULMINATING ACTIVITY

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