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Module 4 L1 Principles of Food Preparation

This document provides information about different types of bread. It begins by defining bread as a baked staple food made from flour, liquid, and other ingredients. It then distinguishes between two main kinds of bread: yeast bread, which uses yeast as a leavener, and quick bread, which uses a chemical agent as a leavener. The document goes on to describe common ingredients in bread making such as flour, water, yeast, salt, and shortening. It also lists different types of yeast available and names several varieties of bread including banana bread, breadsticks, multigrain bread, and sourdough.

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Jaymark Rebosquillo
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78 views5 pages

Module 4 L1 Principles of Food Preparation

This document provides information about different types of bread. It begins by defining bread as a baked staple food made from flour, liquid, and other ingredients. It then distinguishes between two main kinds of bread: yeast bread, which uses yeast as a leavener, and quick bread, which uses a chemical agent as a leavener. The document goes on to describe common ingredients in bread making such as flour, water, yeast, salt, and shortening. It also lists different types of yeast available and names several varieties of bread including banana bread, breadsticks, multigrain bread, and sourdough.

Uploaded by

Jaymark Rebosquillo
Copyright
© © All Rights Reserved
We take content rights seriously. If you suspect this is your content, claim it here.
Available Formats
Download as DOCX, PDF, TXT or read online on Scribd
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Module No.

and Title : Module 4– TLHE 211 Principles of Food Preparation


Lesson No. and Title : L1-Bread
Time Frame: 3
Learning Outcomes:
 Define the meaning of bread
 Know the difference between yeast bread and quick bread
 Recognize the cause of defects and poor quality in bread
 Familiarize the methods of mixing bread dough

Introduction:
Hello my dear students! Welcome to Module 4, Lesson 1-Bread, this zyeast and
quick bread and also the defects and causes of poor quality Breads. Enjoy leaning students always
pray and God will bless you.

Activity:

Before you start reading the lesson answer first the following questions.

1. What is bread making?


2. What is the good qualities if a good bread?

Analysis:

1. What is bread?
2. What are the kinds of yeast?
3. What are the ingredients of bread making?
4. What are the kinds of wheat bread?

Abstraction:
BREADS

Bread -is a baked staple food, basically made from flour, liquid and other ingredients.

Kinds of Breads

Bread may be classified according to the type of leavener it contains.

a. Yeast bread or bread that uses yeasts as leavener


b. Quick bread or bread that uses a chemical agent as leavener

Ingredients:
a. Flour Bread flour, all-purpose flour or a combination of both may be used in making bread.
Flour with more gluten has an advantage in the stretching of the dough. This type of flour can
withstand extensive kneading, rolling and molding, processes that are used in handling the
bread dough.
b. Leavener. Yeast is the leavener that gives volume to the bread. Dried or compressed yeast is
used in bread making. Each one is first activated by combining water with sugar. Through
chemical reactions, the sugar is converted by the yeast into alcohol and carbon dioxide gas.
This gas gives volume to the bread when it is baked. This chemical reaction is called
fermentation.

Chemical leaveners (baking powder and baking soda) are used to raised quick breads or
biscuits. Like in yeast breads, carbon dioxide gas, release from these chemical leaveners, gives
volume to the breads.

Liquid

Water is generally used:


 To activate the yeast
 To help develop the gluten in the dough
 To dissolve other ingredients

Milk is also used alone or in combination with water


 It increases the nutritive value of the bread
 It contributes good texture and flavor
 It helps dissolves other ingredients
 It serves as food for the yeast during the fermentation process.

Other Ingredients:
Sugar
 Acts as foods for the yeast during fermentation
 Improves flavour of the bread
 Gives colour to the crust
Salt
 Gives desirable flavour to the bread
 Controls period of fermentation: the more salt added, the longer the fermentation time, or
the “rising” of the dough. The absence of salt causes poor flavour and quick rising.

Shortening – may be butter, margarine or vegetable shortening


 Serves as food to the yeast
 Makes the dough easy to handle during kneading
 Contributes to the elasticity of the dough
 Improves the bread texture and flavour

Filling or toppings may be placed in the bread. Choose one that will improve the general
characteristics of the bread. They must not make the bread compact, soggy or unattractive
Types of Yeast

a. Active dry yeast. This is dried and dormant yeast that has to be reactivated. It contains just
enough water within its cells to keep it alive. If you use this type of yeast, soften it first in the
required amount of water at 105 F, or lukewarm water. If you do not have a thermometer,
experience will show you that water hotter than lukewarm water will kill the yeast, and
cooler water will retard the fermentation process.

b. Compressed yeast. This type of yeast contains more water than active dry yeast. Less
amount of lukewarm water (80F) needed to activate it.

Different Types of Bread, From Baguettes to Whole Wheat

Banana Bread

To this category, we can also add zucchini bread. Both


banana and zucchini bread are dense, moist, sweet
treats, usually chemically leavened with baking soda or
powder. It’s supposed that both of these “quick” breads
got their start in the United States, where 18th-century
bakers first used pearlash, a refined form of potash, to
create carbon dioxide in dough. Today, American
bakers search online for banana bread recipes more
often than any other bread. It’s so popular, it even has
its own holiday: February 23 is National Banana Bread
Day.

Breadstick

Would it really be an Italian meal without aserving of


this pencil-thin dry bread sitting atopthe table as an
appetizer? Much smaller than abaguette, breadsticks are
said to have originatedin the boot-shaped country in
the 17th century. Nowadays, American restaurants
sometimesserve them soft and warm, topped with
cheeseand garlic, or as a dessert, with icing
andcinnamon.

Multigrain Bread
Seemingly, not a lot of creativity went in to naming
multigrain bread, since it’s defined simply as bread
made from more than one grain. It can include flax,
oats, and barley, but be aware that even bread made
from wheat and a smidge of flour from a second grain
can be called multigrain. If you’re looking for dense,
hearty multigrain, which is terrific for sandwiches, be
sure to check the label.

Sourdough

Thought to have originated in Egypt in 1500 B.C.,


sourdough bread is created via a long fermenting
process using yeasts and lactobacilli that occur
naturally. This creates lactic acid, which gives the
bread its signature, slightly sour flavor. Sourdough
bread, pretty much a trademark food for the San
Francisco Bay area, is better for digestion and blood
sugar control, as well as more nutritious, than many
other kinds of bread.

Application:

I. Direction: Identify the word being asked.

__________________________1. It is dried and dormant yeast that has no to be reactivate.

__________________________2. This type of yeast contains more water than active dry yeast.

__________________________3. baked staple food, basically made from flour, liquid and other
ingredients.

__________________________4. May be butter, margarine or vegetable shortening

__________________________5. used alone or in combination with water

II. Direction: Answer the following question.

A. What are the types of yeast available in the market?


1. _________________________________________________________
2. _________________________________________________________
B. What are the kinds of bread?
C. What are the types of wheat bread?

Congratulations!
You did your best. Keep Fighting!

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