Escuela San Gabriel de Colegio de San Gabriel

Arcangel Foundation, Inc. Arcangel of Caloocan, Inc.

Phase 10 Package 6 Blk 1 Lots 2-4, Bagong Silang, Caloocan City

GRADE 12 – COOKERY
BREAD AND PASTRY PRODUCTION
MODULE 1: PREPARE AND PRODUCE BAKERY PRODUCTS
PRELIM PERIOD

LESSON 1: PREPARE BAKERY PRODUCTS

Techniques in Measuring and Weighing Ingredients Used in Baking
It is important to measure the ingredients accurately to get standard products and efficient
use of materials. Different flour in different localities need varying amounts of liquid and this should
be considered in baking.
Keep a record of the quantity of flour used each time you bake to find out which
measurement produces the best result from the flour available in your area.
You will soon learn to judge the correct amount of liquid to add by the consistency of the
dough and the way it handles.

A. Measurement of Dry and Liquid Ingredients

1. Dry Ingredients
A. Flour
a. Sift the flour to remove lumps.
b. Spoon sifted flour lightly into a measuring cup heaping it well over the top of the
cup. Do not shake the cup.
c. Level off the cup with a straight-edged utensils or spatula.
d. For fractions of a cup, use the lines indicating ¼, ⅓, and ½ of the standard
measuring cup.
B. Sugar
a. White sugar needs sifting only if lumpy. Proceed as in the measurement of flour.
b. Brown sugar, if lumpy, press through a coarse sieve to crush the lumps. Pack
into measuring cup just enough to hold its shape. Level off.
c. Sift confectioner’s sugar through a sieve to remove lumps. Spoon lightly into
measuring cup. Level off with spatula or any straight- edged utensil. Do not shake
the cup.
C. Baking Powder, Soda, Salt and Spices
a. Fill measuring spoon with the desired ingredients. Level off with a spatula or any
straight-edged utensils. If baking powder has caked, stir lightly before measuring.
D. Shortening
a. With the use of measuring cup
Have shortening at room temperature. Pack firmly into the measuring cup,
taking care not to have air pockets. Level off with a spatula or any straight –
edged utensils. Use standard measuring spoon for less than ¼ cup shortening.
b. Water Displacement Method
Fill the cup with cold water up to ¼ cup level if ½ cup of fat is desired and
add shortening enough to cause the water to rise up to the 1 cup mark. To
measure ¼ cup, fill with cold water up to ¾ cup level and add shortening enough
to raise the water up to the1 cup mark. Drain well.
2. Liquid Ingredients
Water and Milk

1 cup butter = 1 cup margarine

1 oz baking chocolate = 1 square
(unsweetened)

1 oz sweetened chocolate = ¼ cup cocoa + 1 ½ to 2 tsp shortening

8 – 10 pcs graham crackers = 1 cup graham crumbs

4 oz bread = 3 cups soft crumbs

1 cup milk = ½ cup evaporated milk ½ cup water

 1 cup cake flour = 1 cup all-purpose flour – 2T + 2T
cornstarch (both sifted before measuring)
1 tablespoon cornstarch = 2 tablespoon flour
1 cup sour milk = 1 cup evaporated milk
+ 1 T vinegar or lemon
juice
1 cup whipping cream = ¾ cup whole milk + ¼ cup butter
1 whole egg = 2 egg yolks
1 cup molasses = 1 cup honey

A liquid measuring cup is best to use for liquid ingredients because it is clear and
see through. It also has a spout that makes pouring of liquids easy.
To get the exact amount, follow these steps when measuring liquids.
1. Set up the liquid measuring cup. Place the measuring cup on a flat, even surface.
2. Pour the liquid carefully and slowly into the cup. Stop pouring when the liquid
reaches the marker line for the desired amount.
3. Check your measurement. Bend down so that your eyes level with the marker line.
Look at the top of the liquid.

Frequently Used Substitutions and Equivalents Equivalent Weights and Measurement

Given Measurement Equivalents Abbreviations

1 gallon (gal.) 4 quarts gallon gal.

1 quart (qt.) 2 pints quart qt.

1 pint (pt.) 2 cups pint pt.
1 cup (c) 8 fluid ounces cup c.

½ cup 4 ounces tablespoon tbsp. or T

¼ cup 2 ounces teaspoon tsp. or t
⅛ cup 1 fluid ounce fluid ounce fl. oz.
1 tablespoon 3 teaspoons ounce oz.
1 pound 16 ounces pound lb.
2.2 pounds 35.2 ounces gram g.
1 kilogram 1000 grams kilogram kg.

ACTIVITY 1

Something to do

Listed below are the ingredients for brownies.

 2 oz. chocolate, melted 2 eggs, beaten
 1/3 c butter 1 c butter
 1 c cake flour ½ tsp vanilla
 ¼ tsp salt 1 c nuts, chopped
 ½ tsp baking powder

A. Assume that you do not have a measuring cup. Give the required
measurement for every ingredient that is equivalent to the cup
measurement.
B. Give the substitute for every ingredients marked with bullet (•)

Major Ingredients in Baking

I. FLOUR
Flour is a finely ground meal obtained by grinding and milling cereal grains or
other root crops. Flour is most commonly made from wheat and when the word
"flour" is used without qualification, it usually implies wheat flour. However, flour
also can be made from many other grasses and non-grain plants, such as rye,
barley, maize (corn), rice, potatoes, and other foods. Wheat contains protein.
 When mixed with water, these proteins form as gluten. The more protein a flour
has, the stronger the gluten strength.

A. Types of Flour
Flour can be classified as to hard flour or soft flour.
1. Hard flour or bread flour is high in gluten, with 12-14% protein content, and
has strongest gluten strength.
2. Bread flour has 12-14% protein content and is made from hard wheat flour.
The high gluten content causes the bread to rise and gives its shape and
structure.
3. All-purpose flour has 10-11% protein content and is made from a blend of
hard and soft wheat flours, also called the General Purpose Flour or family
flour.
4. Soft flour is comparatively low in gluten and so results in a finer texture.
Soft flour is usually made into cake flour, which is the lowest in gluten
content, and pastry flour, which has slightly more gluten than cake flour.
5. Cake flour has 7-9% protein content and is made from soft wheat flour. It is
good for making cakes and cookies where a tender and delicate texture is
desired.

B. Uses of Flour
1. Provides structure, texture and color to baked products
2. Provides nutritive value to baked products
3. Used as thickening agent
4. Used as binder of food
5. Used as stiffening agent in laundry
C. Storage of Flour
Most types of flour keep well in a sealed container in a cool, dry location.
The original paper packaging used for many types of flour is good for long term
storage as long as the package has not been opened. Once opened, the shelf
life decreases. Many types of flour are now marketed in resealable plastic bags
that increase shelf life.

D. Properties/Characteristics of flour
1. whitish color
2. tolerance
3. strength
4. uniformity
5. high absorption
E. Storage of Flour
Most types of flour keep well in a sealed container in a cool, dry location.
The original paper packaging used for many types of flour is good for long term
storage as long as the package has not been opened. Once opened, the shelf life
decreases. Many types of flour are now marketed in resealable plastic bags that
increase shelf life.

F. Properties/Characteristics of flour
1. whitish color
2. tolerance
3. strength
4. uniformity
5. high absorption
SUGAR
Sugar is a sweet, soluble organic compound that belongs to the carbohydrate
group of food. They are the simplest to digest among all carbohydrates.

G. Types of Sugar
1. Regular granulated sugar or white sugar - also known as table sugar or as refined
sugar.
2. Confectioner’s sugar or powdered sugar - granulated sugar that has been pulverized.
To prevent lumping and caking, about 3% cornstarch is added.
3. Brown sugar - contains caramel, mineral matter and moisture. It also contains a small
amount of molasses. It comes in three colors.

H. Effects of Sugar in Baking

 o increases dough development
o makes the color of the crust richer
o improves the nutritive value, flavor and aroma of the product
o makes the bread more tender
o increase the volume of the loaf
o serves as food for the yeast
o contributes to moisture content of baked products, increasing its
storing quality
o acts as creaming agent

II. EGGS
Eggs are considered a complete protein, containing all the essential
amino acids humans use to build other proteins needed by the body. Both the yolk and the
egg white contain protein, so whole eggs or their separated components may be used to
set liquids.

They represent almost 50% of the total cost of any baked product, thus considered
the baking ingredient with the highest cost or expense.

A. Uses of Eggs in Baking

1. Eggs, as well as flour, are the structural ingredients in baking.
2. Eggs provide leavening; add color, texture, flavor and richness to the batter;
and act as stabilizer in mixture that inherently wants to separate into its two
parts, like oil and water. They are very important in helping to bind all the
other ingredients together.
3. Beaten eggs are used as leavening agents as they incorporate air into the
batter, which will expand in the oven and cause the cake to rise.
4. Eggs are used as thickening agent.
5. Egg washes are brushed on many baked goods to create a golden shiny
top. The egg white provides luster and the egg yolk color.
6. Egg whites are used to make meringues.

B. Composition of Egg
1. Mucin - protein which is found in egg whites and responsible for its gel
characteristic.
2. Ovalbumin - another protein found in egg whites which coagulates and
involve both in heat coagulation and whipping.
3. Lecithin- present in egg yolk which is responsible for its emulsifying
property. It is the portion of the egg yolk that causes spoilage when eggs
are stored at warm temperature.

III. SHORTENING
Shortening is any fat, which, when added to flour mixtures increases
tenderness. This is done by preventing the sticking of gluten strands while
mixing so that gluten is shortened and makes the product tender.

A. Examples of Shortening
1. Oil – made from plant products such as corn, cottonseeds, soybeans,
peanuts, and other sources. As a rule, you can substitute oil for melted
shortening. Among produced oils, corn oil and vegetable oils are commonly
used in baking. Unless specified in the recipe, olive oil should not be used
in baking.
2. Butter – made of fatty milk proteins. It contains 80-85 % fat; 10-15 % water
and 5% milk solids. When used in baking, it contributes flavor and
tenderness. Butter remains solid when refrigerated, but softens to a
spreadable consistency at room temperature, and melts to a thin liquid
consistency at 32-35°C (90-95 °F).
3. Margarine – made from hydrogenated vegetable oil. It contains 80-85
percent fat, 10-15 percent water and 5 percent salt. The hydrogenation
process makes oil a solid.
 4. Lard – made of fat from pork. Some people prefer lard to other fats for
making pie crust and biscuits because it gives a flakier texture.
5. Cocoa Butter – the ivory-colored natural fat of the cocoa beans extracted
during the manufacturing of chocolate and cocoa powder. It gives chocolate
its creamy, smooth, melt-in-your-mouth texture.

B. Uses of Shortening in Baking

1. Makes bread products tender and improve flavor.
2. Assist in gas retention giving better volume and crust.
3. Prevent the cohesion of gluten.
4. Improve the aroma, color and texture of baked products.
5. Improve the shelf life of baked products because of its moisture.

IV. LEAVENING AGENT

Leavening agents are gases that cause the dough to rise. In the
presence of moisture, heat, and others, the leavening agent reacts to produce
gas (often carbon dioxide) that becomes trapped as bubbles within the dough.
When a dough or batter is baked, it "sets" and the holes left by the gas bubbles
remain. This is what gives breads, cakes, and other baked goods to rise and
increase in volume.
A. Classification of Leavening Agents

1. Chemical Leaveners. Chemical leaveners are chemical mixtures or

compounds that release gases, usually carbon dioxide. Chemical
leaveners are used in quick breads and cakes, as well as cookies.

Examples of chemical leaveners is

a. Baking Soda - otherwise known as bicarbonate of soda, or Sodium
Bicarbonate. It is a chemical salt with diverse practical uses. It is a
powerful leavener that readily reacts as soon as it comes in contact
with batter or dough.
b. Baking Powder – is a combination of baking soda and acid salt.
c. Cream of tartar - is tartaric acid and is a fine white crystalline acid salt
which is a by-product of the wine-making industry. It is used in the
whipping of egg whites to stabilize them and allow them to reach
maximum volume.

2. Biological Leaveners. Yeast is a living organism, neither plant nor animal.

Yeasts belong to a separate kingdom in taxonomy, the fungus kingdom.
Leavening with yeast is a process based on fermentation, the process of
converting sugar to alcohol and to carbon dioxide.

Types of Yeast
 Dry or granular
 Compressed or cake type
 Instant

V. LIQUID INGREDIENTS
Liquid ingredients provide moisture to rehydrate and activate the yeast
and bring together the flour and any other dry ingredients to make the dough. It
also improves the formation of gluten strands during the kneading of dough.

The following are some types of the liquid ingredients used in baking:

A. Water
It is the cheapest liquid used in baking. It performs vital role in baking
making ingredients rehydrated. The right amount of water helps dissolve all
other ingredients in batter and in dough to form smooth, workable mixture. In
that way, water acts as a binding agent for any baked products.

B. Milk and Other Dairy Products

Milk and cream, like water, moisten dough and batters. Unlike water,
they add a slight flavor to the final baked good and increase its richness. Milk
and cream also create a fuller, moister texture in baked goods and help them
 brown on the surface. They also contribute to the nutritive value of baked
goods.

1. Types of Milk Used in Baking

• fresh milk or whole milk
• evaporated milk
• condensed milk
• skimmed milk
• powder or dry milk

2. Uses of Milk in Baking

• increases nutritive value of baked products
• enhances texture and increase softness of baked goods
• acts as a strengthener when mixed with flour, because it helps in the
formation of gluten, which gives a baked item structure
• provides moisture and tenderness to baked goods
• enhances flavor
• extends the shelf life of a cake
• boosts crust color

Minor Ingredients in Baking

They are not as important as the major ingredients in baking but they are
essential in attaining the sensory qualities of baked products. They are used in small
quantity, but contribute to the enhancement of flavor and texture of the baked
products. These are the ingredients that add distinction and character to baked goods.
1. Flavoring
2. Vanilla
3. Salt
4. Spices (cloves, cinnamon, mace, nutmeg)
5. Wines
6. Coffee
7. Chocolate and Cocoa

Types of Chocolate
1. Unsweetened Chocolate
2. Bittersweet and Semisweet Chocolate
3. Milk Chocolate

ACTIVITY 2

Give what is asked for in the following.

A. Six major ingredients in baking.

B. Minor ingredients used in baking (4)
C. Effects of sugar in baking (5)
SANITATION

Sanitation means keeping bacteria down to a small number as possible through

personal hygiene and proper food handling. It also means keeping the food at the
appropriate temperature so bacteria already present do not have a chance to multiply.

Sanitary measures include personal hygiene, keeping food, equipment and the
work area clean. Unsanitary practices and improper handling of food may result to food
contamination or infection, poisoning and death.
 Workers Personal Hygiene

 Remove jewelries and accessories before starting to work.

 Hands should be clean and nails cut short.
 Use the appropriate work outfit. People who work in the kitchen should wear
suitable, clean and freshly ironed aprons. Aprons protect the body from burns
and scalds and from food stain. Headbands are used to prevent loose hair
from dropping into the food and also absorb sweat on head.
 Keep sick persons out of the kitchen.

Facilities

 Sanitize all laboratory equipment, tools and utensils thoroughly before and
after use.
 Air dry all equipment, tools and utensils to avoid buildup of dust and rust
corrosion.
 Dispose of garbage properly everyday so as not to invite rodents and insects.

Practical Ways of Keeping Food Clean

 Food should be handled with clean hands.

 Avoid sneezing and coughing when handling food.
 Utensils that fall on the floor should be washed well before using them again.
 Store food supplies in a clean, dry place to maintain its freshness.
 Clean cans, bottles and bags containing ingredients before opening.
 Keep dry and liquid ingredients in a sealed container. Check for its safety from
time to time.
 Separate fresh vegetables from old ones before storing.
 Keep food at a suitable temperature. Bacteria multiply fastest between 15°C
and 52°C (60°F and 125°F). Keep hot food hot until served. "Hot" means above
60°C (140°F), where bacteria can no longer grow. Keep cold food cold until
served. "Cold" means below 4°C (40°F), at refrigerator temperature or below.

Keeping the Work Laboratory Area Clean

 Keep the floor area clean and free from waste, water and grease.
 Keep cabinets dry, clean and closed tightly to keep away rodents and insects.
 Check and clean the dishwashing area whenever needed.
 Clean the tables after using them.

Safety Precautions in the Kitchen

Observance of safety precautions promote work efficiency and prevent

accidents. Occasionally, accidents do happen. It is important that you keep calm so
you can take proper actions. Accidents are caused either by people themselves or by
hazardous environment or defective equipment.

Factors that Contribute to Successful Baking

Baking requires accuracy. Any deviation from the measurement, procedure,

and type of ingredient may greatly affect the baked products. Beginners in baking
should observe the correct practices in preparation to achieve the desired results.

The Use of Quality Ingredients

Always use high quality dry and liquid ingredients, minor baking ingredients,
shortening and fresh eggs. Use ingredients indicated in the recipe. Refrain from
 substituting ingredients.

The Use of Appropriate Tools and Utensils

Utilize standard measuring cups, glass and spoons for best results. Mixing
bowls should be large enough to allow proper mixing of ingredients to produce dough
and batter. Use a pastry blender or two knives when cutting shortening into flour.

Appropriate use of tools and utensils promote work efficiency and

effectiveness.

Following Correct Procedures

 Study and follow the recipe accurately. It is important to understand the recipe
first then to assemble all the needed ingredients, tools and utensils before
starting to bake. Follow the step-by-step procedure accurately.
 Pre-heat the oven. If a thermostat is defective or not available use an oven
thermometer to check the baking temperature.
 Measure ingredients accurately. Do not change the specified amount of
ingredients. Any change in the amount of ingredients may result in failure to
achieve the desired effect or expected consistency of the mixture.
 Observe correct hand and mixing techniques. Wrong mixing techniques such
as over-mixing, under-mixing, under-beating, or overbeating of eggs, and
insufficient creaming will result in poorly baked goods.
 Make use of the type of pan specified in the recipe. Measure its length, width,
and inside depth. Find out in the recipe if the pan(s) should or should not be
greased or lined with wax paper.
 Follow the specified baking time and temperature stated in the recipe. Place
the baking pan at the center of the oven and avoid opening the oven door until
baking is done.

Baking Tools, Utensils and Equipment in Making Bread, Cookies, Muffins and Biscuits

Baking is a sophisticated method of cooking food. It requires special tools and

equipment in order to bring out the best results.

To prepare for baking, familiarize yourself with the following baking tools,
utensils and equipment classified according to their use.

MEASURING UTENSILS

LIQUID-MEASURING CUP - a
transparent cup calibrated to indicate
the amount of liquid.

DRY-MEASURING CUP - is a set of

marked cups used to measure dry
ingredients such as flour and sugar.
They are either made of plastic,
aluminum, or stainless steel.
 MEASURING SPOONS - a set of
spoons used to measure small
amounts of ingredients.

DIETETIC SCALE - is an instrument

used to measure the weight of the
items or ingredients.

MIXING, BLENDING, and CUTTING UTENSIL

DOUGH CUTTER - a tool with a sharp

edge used to cut dough.

FLOUR SIFTER - used in sifting

coarse or dry ingredients such as flour
and sugar.

ELECTRIC MIXER - a motor powered

device used to stir and blend mixtures
used in baking.

Grater - tool used to grate food into

finer form.

MIXING BOWL - a hollow dish where

ingredients for baking are mixed.

MIXING,
 ROLLING PIN - a solid elongated
wood with handles at both ends that is
used to flatten dough or pastry.

ROTARY EGG BEATER - a hand-

held device for beating eggs, cream,
and other liquids.

RUBBER SCRAPER - a tool used, for

mixing and scraping mixture on the
side of a bowl.

SPATULA - a flat, thin and blunt metal

used for leveling-off dry ingredients
and spreading icing and frosting on
cakes.

WOODEN SPOON - a tool used for

mixing and stirring flour mixtures.

BAKING UTENSILS

OVEN - an equipment used for

baking, heating, or drying foods

BAKING PAN- an aluminum or

tempered glass dish, rectangular or
square in form used for baking cakes

MUFFIN PAN - an aluminum

rectangular or square pan with hallow
rounded

COOKIE or BAKING SHEET - is a

flat aluminum sheet used for baking
cookies
Types, Kinds and Classification of Bakery Products

Preparing bakery products requires no trick but adequate mastery of the

processes in baking. This module will provide you hands-on experience in baking.
Baking has become not just a favorite past time or hobby but a highly profitable
business.
Bread is one of the most popular and best sold baked products, not only in our
country but in other countries as well. Many countries have bread as their staple food.
There are different kinds of bread. Whatever kind of bread is eaten, people
remember it for its quality. It is by maintaining good quality that popular bakeries or
bread houses keep their customers.

The quality of bread is affected by the type of ingredients used, the manner the
dough is mixed or prepared, and the temperature maintained during baking.

Kinds of Dough in Baking Bread

Dough used in baking bread is classified into two:
 Lean dough. The Basic ingredients for bread which include flour, yeast, salts, a little sugar,
and shortening make up the lean dough. This dough is made up into Pan de sal, Pan
Amerikano, French bread, and other crusty bread varieties.
 Rich dough. Aside from the basic ingredients for bread, rich dough has butter, nuts, fruits,
eggs, and condiments. Milk is often used, too. Rich dough also uses more sugar. This dough
is used in making rolls, coffee cakes, and the sweet bread varieties.

Methods of Mixing Dough

Straight method - This method combines all the ingredients together at one time to make the
dough. The dough is kneaded and set aside to rise.
Sponge and dough method - This method mixes part of the liquid, flour, and all of the yeast to
make a soft mixture which is set aside to rise until bubbly. Then, the remaining ingredients
are added and the mixture is treated as straight dough.

Bread products can also be prepared using batter instead of dough. Preparation of this type of
bread is faster since there is no dough to knead and shape. However, the texture of the finished
product is not as fine as that of kneaded dough.

Characteristics of a Well-Made Bread

Bread of high quality is characterized by the following:
1. It is large for its weight, well-rounded top, and free from cracks and bulges.
2. The crust is thin with an even golden brown color.
3. It has fine and even grain, elongated cells, and thin cell wall making the crumb smooth, soft,
elastic, and creamy white with a silken sheen.
4. It does not crumble easily.
5. It has a sweet and nutty odor, not sour.

Cookies
Cookies are always popular. They are really “little cakes, flat, sweet and small. They can
be made in a variety of shapes and flavors, and can be served in just as many different ways.

Kinds of Cookies
 Drop cookies - are irregular and unevenly shaped. They are made simply by dropping
the cookie batter from a teaspoon to a baking sheet to get the popular tongue-shaped
cookies.
 Rolled cookies - are made from dough which have been rolled out and cut with
cutters to form shapes that fit special occasions such as Christmas, Valentine’s Day
and Easter.
 Pressed or Bagged Cookies – are made with more butter which makes the finished
product richer in taste than the other types of cookies. They are made by pressing the
mixture out of a cookie presser or pastry tube onto the baking sheet, and at the same
 time forming it into varied shapes like rings or ribbons.
 Cookie bar- this type of cookie is cut into bars after baking. They are usually small
and square in shape.
 Refrigerated cookies – this type of cookie is frozen and cut into desired shapes
before baking.

Mixing Techniques
Mixing methods greatly affect flour mixtures and its resulting product. Various
techniques have been developed for efficiency and convenience. Some of them are as
follows:
 Creaming - Rubbing one or two ingredients in a bowl with the help of a
wooden spoon or electric mixer to make a soft fluffy mixture. The creamed
mixture should have both smooth and grainy particles.
 Cutting in - Mixing fat and flour with the use of a pastry blender or two knives
in a scissor-like manner. This method cuts fat into small pieces, coating them
with flour to form coarse, granular mixtures for pastries and biscuits.
 Folding - This is working with two ingredients very gently to retain air in the
mixture. It often involves one delicately textured ingredient such as beaten egg
white or whipped cream, which would be reduced to nothing if handled crudely,
and a batter type mix.
 Cut and Fold - A combination of two motions cutting vertically through the
mixture and turning over and over by gliding the spoon or rubber scraper
across the bottom of the mixing bowl at each turn.
 Beating - It is done to incorporate air in a mixture by mechanical agitation. It
could be done with the aid of special gadgets like wire whips, egg beaters or
electric food mixers or with a fork.
 Stirring – It is often done with a wooden spoon, rotating it through a mixture as
long as necessary usually until the ingredients are combined.
 Whipping – It is a process of beating eggs and cream to fill them with air and
make them thick and fluffy.
 Sifting – It is the process of separating coarse particles in the ingredients by
passing through a sieve. Air is incorporated through this method.

Muffin
Muffins are simple cup breads leavened and are considered a member of the quick bread
family. A variety of quick loaf breads and coffee cakes can be derived from the basic muffin
recipe.

Outside Characteristics of Muffin and Quick Breads

 Shape: Uniform; well-rounded top; free from peaks; no cracks.
 Size: Uniform; large in proportion to weight.
 Color: Uniform golden brown.
 Crust: Tender; pebbled or slightly rough; shiny
Inside Characteristics of Muffin and Quick Breads
 Color: Creamy white or slightly yellow; free from streaks.
 Grain: Round, even cells; free from tunnels.
 Texture: Tender; moist; light.
 Flavor: Pleasing; well-blended with no bitterness.

Biscuits
Biscuits are small flaky quick breads. They are leavened with fast-acting leaveners which
make preparation time shorter than any yeast leavened bread.

Two Ways to Make Biscuits:

 Using solid fats
Solid fats are cut into the flour with a fork, a pair of knives or a pastry blender until it
coats the flour and is fairly crumbly and mealy.
 Liquid is added to make a soft dough and then the mixture is rapidly but lightly kneaded
to evenly distribute the mixture and sufficiently develop the gluten for flaky product.
 Using liquid shortening or “Wet to Dry Method”
Liquid shortening or oil is added to the liquid ingredients and mixed with the dry ingredients to
make soft dough. It is kneaded rapidly but lightly and treated like the solid fat dough.

Outside Characteristics of Biscuits

 Shape: Uniform; straight sides and level tops on rolled biscuits
 Size: Uniform; twice the size of unbaked biscuits
 Color: Uniform golden brown tops and bottoms—sides lighter; free from yellow
or brown
 Crust: Tender; moderately smooth; free form excess flour

Inside Characteristics of Biscuits

 Color: Creamy white; free from yellow or brown spots.

 Grain: Flaky, pulling off in thin sheets; medium fine, even cells.
 Texture: Tender; slightly moist; light.
 Flavor: Pleasing, well-blended with no bitterness.

 NOTE: Drop biscuits will be nicely rounded with rough and crisper crust. They will not be
as flaky.

ACTIVITY 3

RECOGNIZE ME?
Below are statements describing the different mixing techniques used in
producing bakery products. Choose the correct word/term from the box and
write your answer in your test notebook.

Creaming Cutting-in Stirring

Beating Whipping Sifting
Folding Cut and Fold

1. Separating coarse particles in the ingredients by

passing through a sieve.
2. Rubbing one or two ingredients in a bowl with the tip
of a wooden spoon or electric mixer.
3. Mixing fat and flour using a pastry blender or two
knives in a scissors-like manner.
4. Working with two ingredients very gently to retain air
in the mixture.
5. Beating egg and creaming to fill with air and make
them thick and fluffy.
Below is the table which indicates the type of baking products with corresponding oven temperature
and baking time.

Types of Product Oven Temperature Baking Time

BREADS
Biscuits 425°F to 450°F 10 to 15 min
Corn bread 400°F to 425°F 30 to 40 min
Muffins 400°F to 425°F 20 to 25 min
Quick loaf breads 350°F to 375°F 1 to 1 ¼ hr
Yeast bread 400°F 30 to 40 min
COOKIES
Drop 350°F to 400°F 8 to 15 min
Rolled 375°F 8 to 10 min

ACTIVITY 4

Create a video presentation of the following:

a. Measuring dry ingredients (flour, white sugar and brown sugar)
b. Preparing a pancake.

LESSON 2: Decorate and Present Bakery Products

Bakers prepare, bake and decorate bread, rolls, biscuits, and other baked products.
Bakers work in a number of different environments from bakeries, patisseries, and cake shops
to hotels, restaurants, cafeterias, and factories, or as part of bakery development for
supermarkets or even in a cruise ship.

For you to become a baker, you need to complete an apprenticeship and earn a National
Certificate in Baking, Plant Baking or Craft Baking. Completing Baking units while you are in
school could be the first step towards baking apprenticeship and an existing career as a baker.

Bakers usually work in shifts and may work early mornings, late evenings, and weekends.
So if you are an entrepreneur and a risk taker, this is good job for you.

Commonly Used Frostings or Icings, Fillings, and Glazes

BOILED ICING

Ingredients
 1 ½ cup sugar
 ¼ tsp cream of tartar or 1 tbsp. white corn syrup
1
 ∕8 tsp salt
 ⅓ cup water
 2 egg whites
 1½ tsp vanilla

Procedure
1. Put egg whites, sugar, water and syrup on top of double boiler.
2. Beat until mixed well.
3. Place over rapidly boiling water.
4. Beat constantly with electric mixer or electric beater 7 minutes or until it will
 stand or peaks when beater is raised.
5. Remove from heat. Add vanilla. Beat.
6. Fills and frosts a 2-layer cake, 8 or 9 inches.

Types of Icing, Filling and Glazes

Types of Icing Procedure Best Used for Storage

Coloring
Butter and milk are beaten Used as frosting and Icing can be
American
together, and then filling. It is also used refrigerated
Butter Cream/
confectioner’s sugar is for decorations or frozen in
Confectioner’s
added. Flavor the mixture including roses, drop an airtight
Sugar Icing
with extracts and flowers, sweet peas container for
chocolate. and figure piping. week.
Butter Cream It uses egg yolks and is Filling and frosting. Needs
French made the way as Italian refrigeration.
meringue.
Butter Cream Both use of egg white Frosting and filling. Needs
Meringue but differences are how refrigeration
Italian and they are made. Italian-
Swiss Hot sugar syrup is
added to already
whipped egg whites.
Swiss- The whites and
sugar are mixed
together over heat and
whipped. And then,
cooled before the butter
and flavoring are
added. This type is the
simplest.

Types of Icing Procedure Best Used for Storage

Coloring
Made from stiff American Covering cookies. Same as
Butter Cream
butter cream. Dough-like Can be tinted. American
Rolled
consistency that is rolled Butter cream
out applied to cake.
Glazes
Can purchase ready- Used as a filling Refrigerate
made: stir it to soften, or alone or in after
Jams and heat with amount of liquid combination with opening. Is
Jellies if it’s too thick, and strain other fillings such as not
to remove the seeds. butter cream. perishable if
used as a
filling
Heavy paste of egg whites Used in general Does not
and confectioner’s sugar piping or delicate need
beaten with a little vinegar work. Decorating refrigeration
Royal Icing
or lemon juice. Can be cookies and bread Air dried
made in different houses. Tints to decorations
consistencies. pastel to dark colors. last for
months.
Whipped Beaten with sugar. Can be Can be used as a Must remain
cream flavored. Stabilized for filling and frosting. refrigerated.
Creamy, longer life with gelatin. Can be piped to
delicate form soft
sweetness, decorations. Tints in
Perishable pastel colors

ACTIVITY 5
 Something To Do
Read the statement carefully and write the correct word that describes each
statement. Write your answer in your test notebook.
1. The most important ingredient in all types of frosting
2. Made by warming egg whites, sugar, and water, and beaten until fluffy
and glossy
3. A French term which means rich and very chocolate
4. Made from beating egg whites and sugar
5. Sticky icing that dries a hard finish and is purely white

Ways to Present and Display Bakery Products:

 Trays - After taking from the oven, product is placed onto cooling wires, decorated and
then placed on trays or platters.

 Cellophane Bags - Bags are clear and transparent. Product is placed inside the bags to
protect from outside contamination and to slow the staling process. Staling is caused by
air passing through product and removing moisture. Then moisture evaporates from
surface.

 Boxes - Product might be placed into boxes and displayed for sale, lots of 6 or 12. Some
boxes might have see through lids.

 Doilies - Some larger product might be placed on a doily and displayed individually. The
role of the doily is to have a barrier under product and protect from surface contamination.

 Labels - Packaged products will have labels showing ingredients, name of

manufacturer and other legal requirements. They make good advertising.

 Glass Vase - Used to graciously decorate a tray of cookies.

For the vase filling, cut three lemons into small and thick slices. Set whole
lemons in the glass vase. Now, assemble lemon slices between the glass vase and
the whole lemons. Repeat this step until the glass vase is completed. Fill the glass
vase with water. Now, lay a plate on the top of the glass with waxed paper and fill
with eye-catching spring cookies.

 Jar - This is one of the easiest ways to add a twist on cookie presentation.

Fill a jar with colorful spring cookies. Make sure that the jar is big enough to fit
about 15 or 20 cookies. Once the jar is filled, you can decorate a spring-themed
covering for the lid of the jar. To do the covering, make a circle on a paper using a
round plate. Then, glue the circle onto a piece of colorful fabric. Green, yellow and
red are great colors for spring. Cut out the circle with sewing scissors. Lastly, wrap
the piece of fabric on the jar rim with tw

ACTIVITY 6

THINK and PAIR

In 3-5 sentences, answer the following questions. Discuss your answer with your
seatmate.
1. How do we present and decorate bakery products?

2. Why is it important to decorate finished baked products?

LESSON 3: Store bakery products

How to Store Baked Products

Storing bakery products is one of the most important activities after

preparation. Bakery products are to be kept properly to avoid spoilage.

BAKED HOW TO STORE WHERE TO STORE HOW TO REFRESH

PRODUCTS
Bread and rolls Ideally at room Relatively dry, a place well Stale bread and rolls, for all
general storage temperature 75°F to above floor level, in a unit practical purposes, cannot be
85°F in adequate cleaned daily and scrubbed refreshed for optimum quality.
space to prevent weekly; away from strong Two or three days – old bread,
crushing. odors particularly fish, onions, however, can be used toasted.
cabbage, garlic, meats and
especially paints and cigarettes
smoke.

Soft – crushed In original wrappers Refrigerate to prevent mold Frozen goods: Thaw as rapidly
breads, rolls, sweet (moisture and vapor growth, accelerates staling. as possible or in oven at 325°F
rolls proof) to prevent Store in freezer to retard for 20 minutes. Leave wrapper
drying out. stalling in moisture- vapor- on for room temperature
proof wrapping. thawing.

BAKED HOW TO STORE WHERE TO STORE HOW TO REFRESH

PRODUCTS
Hard – crushed Unwrapped In areas with circulating Frozen goods: Thaw wrapped
breads and rolls. relatively dry air. Hard – as rapidly as possible, re crisp
crusted goods in general have by heating uncovered in a
a short shelf life since moisture 400°F oven for about 5
from the crust making it soft minutes.
and tough or “soggy”. Can be Should be served
stored in freezer, wrapped immediately.
loosely in paper, but keep best
when frozen partly baked in
vapor-proof wrapping.
Cupcakes and Covered or boxed to Relatively dry, a place well Thaw frozen cupcakes and
muffins prevent drying out. above floor level, in a unit muffin, wrapped at room
cleaned daily and scrubbed temperature. Use within two
weekly; away from strong days for best quality.
odors particularly fish, onions,
cabbage, garlic, meats and
especially paints and cigarettes
smoke.
Crisp cookies Covered boxed. Loosely covered container. Thaw at room temperature.
May be frozen. Heat in open shallow pan in
300°F oven for 3 to 5 minutes
to refresh.

Soft, chewy cookies Covered tightly. Airtight metal container in cool Thaw at room temperature.
place Heat in open shallow pan in
300°F oven for 3 to 5 minutes
to refresh.

Freezer Storage Chart

HOW to PREPARE for HOW to THAW or REHEAT for

BREAD STORAGE
FREEZING SERVING
YEAST Prepare and bake as up to 6
BREAD, usual. Cool to room months Thaw in wrappings at room
Baked temperature. Wrap in temperature or remove from
moisture-vapor-proof wrappings, reheat in 300°F oven 25
material, seal. to 30 minutes.

Prepare as usual, shape, put Thaw in wrappings in refrigerator

Unbaked into pan. Wrap in moisture- 1-2 weeks overnight. Let rise in warm, moist
vapor- proof material, seal. place until doubled.
Bake as usual.

BISCUITS, Prepare and bake as 2-3 months Thaw in wrappings in 250°F oven
Bake usual. Cool to room about 20 minutes or thaw, wrapped
temperature. Wrap in at room temperature 1 hour, in
moisture-vapor-proof 300°F oven, about 10 minutes.
material, seal.
Thaw unwrapped about 1 hour. Bake as
usual or bake unwrapped in 425 °F
Mix, roll and cut as usual. oven 20 to 25 minutes.
Freeze without wrapping 3-4 weeks
Unbaked (about 2 to 4 hours). Wrap in
moisture
–vapor-proof materials, placing
piece of wrapping material
between each biscuits.

MUFFINS, Prepare and bake as 3-4 months Thaw in wrappings at room

Baked usual. Cool to room temperature or remove from
temperature, Wrap in wrappings, reheat in 300°F oven
moisture-vapor-proof 25 to 30 minutes.
material, seal.
Thaw unwrapped at room
Mix as usual. Fill paper temperature for about 1 hour.
Unbaked baking cups 2/3 full. 3-4 weeks Bake as usual.
Freeze 2 to 4 hours.
Wrap in moisture –
vapor- proof materials,
seal.

Storing techniques

1. Wrapping - to draw, fold and cover a bakery product.

2. Packaging Material - used to package bakery products like box, plastic,
container.
3. Cold Storage - the process of preventing perishable food on a large scale at a
low temperature or above the freezing point ( 0°C or 32°F ).
4. Chilling - method in which raw or processed food is cooled to a temperature
between (0°C - 5°C).
5. Freezing - subjecting food to temperature below freezing point (0°C or
32°F).
6. Refrigerator - an appliance to make or keep something, especially food or
drink, cold so that it stays fresh usually in a fridge.

ACTIVITY 7
 Something to do

Identify the storing techniques being described in the following statements.

Write your answers on your notebook.

1. Process of preventing perishable food on a large scale by means of

refrigerator.
2. To draw, fold in order to cover.
3. Application of low temperature that changes the state of water in the food
from liquid to solid ice.
4. Method in storing in which raw food is cooled in 0°C-5°C.
5. It is used to pack bakery products.

Food packaging – enclosing the food in a material for physical, chemical, biological
protection and tampering resistance; It provides nutrition information on the food being
consumed.

The aims of packaging are to keep the food in good condition until it is sold and
consumed, and to encourage customers to purchase the product. Correct packaging is
essential to achieve these objectives.

 Packaging should provide the correct environmental conditions for food starting
from time food is packed until the time of consumption. A good package should
therefore perform the following functions:
a. Provide a barrier against dirt and other contaminants thus keeping the
product clean.
b. Prevent losses. For example, packages should be securely closed to
prevent leakage.

c. Protect food against physical and chemical damage, such as, the harmful
effects of air, light, insects, and rodents. Each product has its own needs.
d. Help the consumers to identify the food and instruct them how to use it
correctly.
e. Persuade the consumers to purchase the food.
f. Cluster or group together small items in one package for efficiency.
g. Marketing. The packaging and labels can be used by marketers to
encourage potential buyers to purchase the product.
h. Correct packaging prevents any wastage which may occur during
transportation and distribution.

Types of Packaging Materials

In many developing countries the most commonly used food packaging
materials include:

Wood

Wooden shipping containers have traditionally been used for a wide range of
solid and liquid foods including fruits, vegetables, tea and beer. Wood offers good
protection, good stacking characteristics and strength. Plastic containers, however,
have a lower cost and have largely replaced wood in many applications. The use of
wood continues for some wines and spirits because the transfer of flavor compounds
from the wooden barriers improves the quality of the product.

Paper

Paper is an inexpensive packaging material. It is however highly absorptive,

and is fairly easily torn.

Glass
 Glass has many properties which make it a popular choice as a packaging
material:

 Glass is able to withstand heat treatments such as pasteurization and

sterilization.
 It does not react with food.
 It protects the food from crushing and brushing.
 It is resist to moisture, gases, odors and microorganisms.
 It is re-usable, re-sealable and recyclable.
 It is transparent, allowing products to be displayed. Colored glass may be used either
to protect the food from light or to attract customers.

Preparation of Glass Containers

 inspection
 washing
 rinsing
 sterilization
 sealing and capping
 cooling

Plastics

The use of various plastics for containing and wrapping food depends on what
is available. Plastics are extremely useful as they can be made in either soft or hard
forms, as sheets or containers, and with different thickness, light resistance, and
flexibility. The filling and sealing of plastic containers are similar to glass containers.

Flexible films are the most common form of plastic. Generally, flexible films have the
following properties:

 Its cost is relatively low.

 It has good barrier properties against moisture and gases.
 It has heat wet and dry strength.
 It is easy to handle and convenient for the manufacturer, retailer, and
consumer.
 It adds little weight to the product.
 It fits closely to the shape of the product, thereby wasting little space during
storage and distribution.

Methods of Food Packaging

Home Canned Foods - One of the oldest and most common methods of food
packaging in homes is the use of home canning.

Canned foods - Canning foods as a method of food processing have been

around; foods that are canned commercially are cooked prior to being placed in the can in
order to prevent E. coli contamination. Canned foods come in a wide variety, ranging from
meat to vegetables to fruit.
Foil packaging - One of the innovative methods of commercial food packaging is
foil wrapping. Foil wraps are often pouches that are filled and then the bottom and top of
the pouch is sealed similar to those used with commercial frozen packaging. Foil
packaging allows the food to be sealed in the package without losing any residual moisture
that may still be in the food. The recommended types of food to package in this manner are
usually dried fruits, baked goods or grain products.
 What Must Appear on the Label?

The following must appear on the label:

 Name under which the product is sold

 List of ingredients
 Quantity of certain ingredients
 Net quantity
 Date of minimum durability
 Any special storage instructions or conditions of use
 Name or business name and address of the manufacturer or packager
 Place of origin of the foodstuff if its absence might mislead the consumer
to a material degree
 Instruction for use where necessary

ACTIVITY 8

MY PASTRY BUSINESS!
a. Create a sample packaging for your pastry product.
b. Create a sample label for your pastry product.
c. Attach the label to your packaging.
d. Present your product.

Page | 21
Page | 22
 Escuela San Gabriel de Colegio de San Gabriel

Arcangel Foundation, Inc. Arcangel of Caloocan, Inc.

Phase 10 Package 6 Blk 1 Lots 2-4, Bagong Silang, Caloocan City

GRADE 12 - COOKERY
BREAD AND PASTRY PRODUCTION
MODULE 2: PASTRY
MIDTERM PERIOD

INTRODUCTION

 The term pastry comes from the word “paste”, meaning “to stick”. Pastry is
mixture of flour, liquid, and fat. In the bakeshop, pastry refers to both various
pastes and dough and to the many products made from them.
 The two fundamental types of pastry are yeast- raised pastry, such as Danish
dough and pie dough. Besides these various types of short dough, puff pastry,
also known as pâte feuilletée, and éclair paste, also known as pâteà choux are
other types of pastry. On the other hand, crisp meringues and other meringue-
type sponges though they are not made from a flour paste are also considered
pastries because they are used like flour pastries in combination with creams,
fillings, fruits, and icings to create a wide range of desserts.

SUBSTITUTION of INGREDIENTS
 Sometimes you may find it necessary to substitute one ingredient for another in a
recipe. However, using a different ingredient may change both the taste and
texture of your baking, so it is a good idea before substituting to understand the
role that ingredient plays in the recipe.

Use this table as a guideline powder

INGREDIENT AMOUNT SUBSTITUTION

1/4 teaspoon baking soda plus 1/2

Baking Powder, single- teaspoon cream of tartar
1 teaspoon plus 1/4
acting
teaspoon cornstarch

2 teaspoons double-acting baking

Baking Soda (Sodium
1/2 teaspoon powder (must replace the acidic
Bicarbonate)
liquid in recipe with non-acidic liquid)

Chocolate, Unsweetened 1 ounce 3 tablespoons natural cocoa powder

Page | 23
 plus
1 tablespoon unsalted butter,
vegetable oil or shortening

Fats, Margarine 1/2 cup) 1/2 cup salted or unsalted butter

1 cup plus 2 tablespoons sifted cake

Flour, All-purpose 1 cup
flour

3/4 cup all-purpose flour

Flour, Cake 1 cup plus 2 tablespoons
cornstarch

1 1/3 cup all-purpose flour plus

Flour, Pastry 2 cups
2/3 cup cake flour

3/4 cup light or dark corn syrup plus

Honey 1 cup
1/2 cup granulated white sugar

1 tablespoon lemon juice or vinegar

MILK, Buttermilk (sour milk) 1 cup
plus enough milk to make 1 cup

1 cup light (30% butterfat) or heavy

MILK, Evaporated Whole 1 cup
whipping cream (35% butterfat)

3/4 cup light or dark brown sugar

Molasses 1 cup
heated to dissolve in 1/4 cup liquid

SUGAR, granulated 1 cup tightly packed light or dark

1 cup
white brown sugar

Vanilla Extract 1 teaspoon 1/2 teaspoon powdered

YEAST, active dry 1 envelope 1 tablespoon fast-rising active yeast

EQUIVALENT MEASURES

Standard Measure Equivalent Measure

1 tablespoon 3 teaspoons; ½ fluid ounce

1 fluid ounce 2 tablespoons

1 cup 8 fluid oz, 16 tablespoon

1 pint 2 cups

1 quart 2 pints, 4 quarts

1 gallon 4 quarts; 16 cups

2 gallons 1 peck

Ounce and Pound Measures:  

Standard Measure Equivalent Measure

4 ounces = ¼ pound

Page | 24
8 ounces = ½ pound

12 ounces = ¾ pound

Weight Conversions for Common Baking Ingredients

 Baking is an exact science, and measuring ingredients by weight is far more

accurate than measuring by volume. The following chart shows the conversion
for common baking ingredients, per one cup measure.
DRY INGREDIENTS

Ingredient Ounces (oz) per cup

Flour, all-purposes, sifted = 4 oz

Flour, bread, sifted = 4¼ oz

Flour, cake, sifted = 3½ oz

Cocoa Powder, lightly spooned= 3 oz

Dry milk powder = 4¾ oz

Sugar, granulated = 7 oz

LIQUIDS AND DAIRY

Ingredient Ounces (oz) per cup

Milk = 8 oz

Buttermilk = 8 oz

Heavy cream = 8 oz

Sour cream = 8 oz

Sweetened condensed milk = 10½ oz

Butter and Fats:

Ingredient Ounces (oz) per cup

Butter, 1 tablespoon = ½ oz

Shortening = 6¾ oz

Page | 25
Olive oil, canola oil, vegetable oil= 7½ oz

Eggs, Raw, Large, Shelled

Ingredient Measurement Ounces (oz)

1 large whole egg   1¾ oz

1 large yolk 1 tablespoon 2/3 oz

Pies and Pastries

 Pies and pastries, like cakes, are delightful to eat especially when they are baked
properly. A well-prepared pastry may be determined by the quantity of its pie
crust.
 Pastry is a delicate baked product which consists of crust and filling. It contains
high percentage fat, 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.

KINDS OF PASTRY

1. Cream puffs
 a type of light pastry that is filled with whipped cream or a sweetened
cream filling and often topped with chocolate.

2. Puff pastry
 a light, flaky, rich pastry made by rolling dough with butter and folding it
to form layers: used for tarts, napoleon

Page | 26
 3. Danish pastry
 a pastry made of sweetened yeast dough with toppings such as fruit,
nuts, or cheese.

4. French pastries
 a rich pastry, filled with custard or fruit.

5. Pie and tart

 pastries that consist of two components: the first, relatively thin pastry
(pie) dough, when baked forms a crust (also called pastry shells) that
holds the second, the filling.

6. Croissants
 flaky raised dough. It is like a sweetened cross between a simple
yeast-raised dough and puff pastry. The dough is rolled with butter to
create layers and is then left to rise, creating a very light texture. The
downside is that it is technically involved and requires a great deal of
work.

PASTRY INGREDIENTS

Page | 27
 1. All-purpose flour - type of flour used in baking pastries .The gluten content of
this flour provides framework or substance of baked pastries.
2. Lard and vegetable shortening - fats frequently used to make pastry. Butter
and margarine produce a less tender crust.
3. Water – an important ingredient in pastry because it provides the moisture
needed to develop gluten.
4. Salt – contributes to the flavor of pastry and has no influence on flakiness or
tenderness.

MIXING TECHNIQUES
Stirring - mixing all ingredients together usually with a spoon in a circular motion.

Beating – introducing air into the mixture through mechanical agitation as in beating
eggs. An electric mixer is often used to beat the ingredients together.

Whisking - also known as the whipping method and is usually used for meringue,
and for chiffon products. Air is incorporated into such food as whipping cream and
egg whites through very vigorous mixing, usually with an electric mixer or whisk.

Rolling - to flatten dough out into a sheet in preparation to shaping to various forms.

Page | 28
Laminating - fat is repeatedly folded into the dough.

Creaming - fat and sugar are beaten together until light airy texture.

Kneading - working with the dough using the heel of hands, accompanied by
pressing, stretching and folding in order to develop its gluten

Cut in or cutting in – cutting fat into smaller pieces using two knives or pastry blender
to distribute fat in flour until it resembles into coarse meal.

Page | 29
BAKING TOOLS

Measuring Tools
 Baking is a precise skill, which calls for the exact measurement of the ingredients
to achieve desired outcome. How much of each ingredient to be used can be
determined using few standard measuring tools.
Measuring cups
 a. Graduated or Liquid Measuring Cup - used for measuring liquids.
 b. Individualized or Dry Measuring Cups - come in the series of cups
indicating fractional parts, commonly used for measuring flour.

Measuring Spoons
 used for measuring small quantities of ingredients like vanilla extract, baking
powder, baking soda, salt and other minor ingredients.

Weighing Scale

Page | 30
  used to measure large quantities of ingredients. For baking purposes, a Dietetic
or Spring Form Scale, where small quantities of ingredients are weighed.

Timer
 monitors the baking time, and rising of yeast.

Oven Thermometer
 Most oven temperatures vary from top to bottom and side to side; place an oven
thermometer next to food while cooking to ensure proper temperatures.

Candy Thermometer
 used to measure temperature of boiled sugar especially pulled sugar.

Mixing Tools and Utensils

 Combining ingredients is an important part of many recipes. Having right tools for
mixing can make the job much easier. There are electric appliances available for
mixing ingredients, but the job can also be done by hand with the following tools.

1. Mixing Bowls
 comes in various sizes with sloping sides to ease mixing. It can be made of
pottery, glass, metal or plastic. Stainless steel mixing bowls are best used in
baking.

Page | 31
2. Rubber Scraper
 It is a pliable rubber or plastic used to scrape or remove remaining ingredients
from the sides of the mixing bowl. Also known as rubber spatula.

3. Rotary Egg Beater

 It is used for beating eggs or whipping cream manually.

4. Whisk
 Most whisks consist of a long, narrow handle with a series of wire
loops joined at the end. Commonly used to whip egg whites into a firm
foam to make meringue, or to whip cream into whipped cream.

5. Wooden Spoons
 They are used as mixing spoons. Some cooks prefer to use wooden
spoons because they do not transfer bodily heat as much as metal
spoons. Unlike metal spoons, they can also be safely used without
scratching the bottom of the saucepan.

6. Flour Sifter
 used for sifting and adding air to flour and other dry ingredients

Page | 32
 7. Electric Mixer
 intended for mixing, folding, beating, and whipping food ingredients.
Mixers come in two major variations, hand mixers and stand mixers.

Cutting Tools
 All cutting tools work best when they are properly maintained. A sharp
tool not only performs better but is safer to use, because less pressure
is required to cut through the ingredients

1. Chef's or French Knives

 are all-purpose knives used for a variety of chopping, slicing, and
mincing tasks.

2. Bread Knife
 It usually has a serrated edge. This helps cut bread or cake without
crushing it.

3. Kitchen Shears
 They are used for cutting dried fruits and vegetables fresh herbs, and
cutting pastry.

4. Grater and Shredder

 It is used to grate, shred or slice vegetables, fruits and cheese.

5. Cookie Cutters

Page | 33
  They are used to stamp out individual cookies from rolled dough. They
are made of thin sheet metal or plastic that has been molded or formed
into shapes. The cutting edges must be even and sharp enough to
slice through the dough cleanly.

6. Dough Cutter
 It is used to cut dough during scaling. Never pull the dough for it tears out the
gluten strands. It is also called bench scraper

Miscellaneous Tools
 There are still more tools and utensils that are also essential in your kitchen. It is
very important that you have the following basic tools that you will need for
baking. These tools are vital for you to have since they make the process more
efficient and easier. Try to keep them in mind all the time so that you will have a
guide.
1. Metal Spatula
 This is also called palette knife. A large spatula is used for frosting cakes, while
small spatula is used to loosen cookies from the pan and to level the flour.

2. Rolling Pin
 It rolls out, flattens or thins the dough or paste. It may be made of
wood, metal, marble or synthetic materials.

3. Pastry Blender
 It cuts fat into pieces to be able to coat it with flour in pie making

4. Pastry Wheel
 It has a very sharp, round; nickel-plated blade attached to a handle,
the wheel rotates as it is pushed over rolled dough, making long,
smooth continuous cuts.

Page | 34
 5. Pastry Brush
 It may be made of soft, flexible nylon or unbleached
hog bristles. It is used for greasing pans, washes, and
brushing of cake crumbs.

6. Parchment Paper
 It is grease-resistant, non-stick, heatproof, quick-
release coated paper. It is used as lining baking
pans and making piping cones for decor work.
The paper can be reused until it becomes dark and brittle.

7. Wire Cooling Racks

 They have feet that raise them above the
counter so that moisture does not collect under
cooling baked goods. These racks can also be
used for glazing and confectionery works.

Decorating Tools
 Cake decorators use edible decorations, such as frosting, and inedible
decorations, such as flowers, plastic figurines and ribbon. Having the proper cake
decorating tools can create a big distinction. The process of cake decoration is
enjoyable and helps to express the artistic side in you. The list of decorating tools
will help you create fancy designs on your baked products.

1.Pastry Tip/Piping Tubes

 They are plastic or metal tubes attached at the tip of the pastry
bag to achieve the desired design when piping out icing. Piping
tubes can be bought at good stores, or shops selling catering
equipment and cake icing centers. They are available in both
plastic and metal.

ACTIVITY 1
Answer the following questions comprehensively.
1. What does it mean by measuring by weight not by volume?
2. What are the tools commonly used in cooking and baking?
3. Why is it important to familiarize the ingredients before doing a substitution?

ACTIVITY 2
Create a video presentation demonstrating the following mixing techniques.

1. beating

Page | 35
2. creaming
3. folding
4. kneading
5. cutting-in

Page | 36
Page | 37
 Escuela San Gabriel de Colegio de San Gabriel
Arcangel Foundation, Inc. Arcangel of Caloocan
Phase 10 Package 6 Blk 1 Lots 1-5, Bagong Silang, Caloocan City

______________________________________________________________________

GRADE12 – COOKERY
BREAD AND PASTRY PRODUCTION
MODULE 3: DECORATING AND STORING PASTRY
PRE-FINAL PERIOD

VARIETY OF FROSTING OR ICING, FILLINGS AND GLAZES USED IN PASTRIES

The easiest way to decorate an ordinary pastry is with coat of glaze. The simplest
option barely requires a recipe at all. Just mix confectioner’s sugar with a liquid such as
milk or lemon, adjusting the proportions until you reach the desired thickness. We can
add a bit of citrus zest, liqueur, and vanilla extract or other flavoring agent. Other glazes
feature extra richness from butter, heavy cream, chocolate, or caramel. All of the
options should be used immediately after they are made and then given a few minutes
to set before serving.
Basic Milk Glaze
Whisk together 2 cups confectioner’s sugar and ¼ cup milk until smooth, adding more
milk if needed to reach desired consistency. Make about ¾ cup.
Brown Sugar Glaze
Heat 6 tbsp. unsalted butter and ½ cup packed light brown sugar in a saucepan over
medium, stirring, until sugar has dissolved. Add 2 tbsp. of heavy cream, 1 tsp vanilla
extract and ½ tsp. salt brings to a boil. Remove from heat, then let cool until thickened.
This makes about 1 cup.
Lemon Glaze
Whisk together 2 cups confectioner’s sugar with 2 tsp. finely grated lemon zest and ¼
cup lemon juice until smooth. This makes about 1 cup.
Chocolate Glaze
Place 3 ounces chopped bitter sweet chocolate in a heatproof bowl. Bring
½ cup heavy cream to a simmer in a small saucepan, pour over chocolate. Let stand for
2 minutes. Add 2 tbsp. unsalted butter, and mix until smooth. Let stand, stirring
occasionally until slightly thickened. Make 1 cup.

ACCOMPANIMENTS, GARNISHES AND DECORATIONS FOR PASTRIES

Syrup
Flavored simple syrup is used to moisten some pastries.
Flavorings maybe extracts like vanilla, liquors like rum. Add
flavorings after the syrup has cold, because flavor maybe lost if
they are added to hot syrup. Syrups may also be flavored by
boiling them with lemon or orange rind.

Page | 38
Pastry Cream

Contains starch thickeners as well as eggs,

resulting in a much thicker and more stable product. It is
used as pastry fillings for cream pies and as pudding.
With additional liquid, it is used as custard sauce.

Custards

It consists of milk, sugar, eggs and flavorings.

Whole eggs are used for greater thickening power.
Used as pie fillings and as a dessert by itself

Rules for Garnishing Pastry Products

1. Garnishes should be edible.

2. Simplicity is beauty and therefore garnishes should appear natural, fresh and
dainty – never overworked or overdone.
3. A few small groups of garnish are often more attractive than a continuous
decorative scheme.
4. Colors should be harmonized – never clash. Contracting colors usually produce
an artistic picture. Artificial coloring should be kept to the minimum.
5. Garnishes which are highly seasoned are not good in taste.
6. Garnishes need not be expensive.
7. The setting must be viewed as a whole.

Sample of Pastry Products Presentations

Peach Cream Pie Butterflies and Bow Tie Pastries

Cream Puff and Eclairs Fresh Fruit Tart

Page | 39
 Standards and Principles to be follow in Decorating and Finishing Pastry
Products
 Color of the Product - a color stimulates sense of sight and enhanced once
appetite. It is essential that the presentation and plating must be eye- catching.
 Appearance - is about form and shape of pastry products after baking. It is
important that each piece/slice has the same size, shape and form.
 Consistency - the uniformity in grains and texture. It is how it feels in the mouth
when eating.
 Moisture Content - amount of moisture present in pastry products which
contribute in the moistness and softness of pastries. Moistness also enhance
flavor and palatability.
Storing Pastry Products
As many pastry products contain egg and dairy products, they present a potential health
hazard if not stored properly. Remember: proper storage means that pastries must be
covered with plastic or placed in a box before storing.
Observe the following guidelines:
 Pastry products containing uncooked eggs should be handled with care, as
raw egg is a medium in which dangerous bacteria such as salmonella can
thrive.
 The custard filling of tart and pies contain protein which provides food for
bacteria. If the custard (crème caramel or trifle) is not heated and cooled
properly and quickly, bacteria that are present in the custard can grow
quickly to dangerous numbers.
 Pastry products that are not required for immediate consumption must be
cooled rapidly and stored in the refrigerator until required.
 If milk and cream are used, like in custards, they must not be left to stand at
room temperature for any length of time. They should be kept in the
refrigerator until the last possible moment to prevent the risk of food
poisoning.
Equipment for Storing Pastries
1. chiller
2. freezer
3. refrigerator

Tips in Storing Pastry Products

 Pastries are best consumed while fresh, but most keep longer when
refrigerated, and some can even be frozen.
 Pastry dough may be frozen up to six months.
 Unbaked pies will last about four months in the freezer, while baked berry
pies can be frozen for six to eight months.

Page | 40
 Packaging Bakery Products
Definition of Packaging
Packaging refers to any material used to cover, contain, protect, handle,
preserve, identify, describe, promote, and market goods by a producer to the
consumer. Several factors are taken into consideration when designing an
appropriate packaging for goods, such as the size, shape, durability, space, and
cost.

Major Functions of Packaging

 Protect from mechanical damage in transit and loading and unloading
 Protect from loss of moisture and any foreign odor contaminations
 Protect from foreign body infestation.
 Legal compliance for values and ingredients for consumers
 Advertisement

Packaging Materials for Storing Pastries

1. Plastic container - Plastics are extremely useful as they can be made either
soft or hard forms, as sheets or containers, and with different thickness, light
resistance, and flexibility.
2. Plastic/cellophane – Transparent or colored plastic is usually used for
packaging tarts, pies and other types of pastries.
3. Aluminum foil
4. Paper/boxes

Sample of pastry products packaging

Box Packaging for Pie

Paper Packaging Box Packaging for Mini Pie

BAKING AND PORTION CONTROL

Baking is cooking food in an oven, in hot ashes, or in any oven-type appliances. Cake is
one of the most commonly baked products. Cakes are usually eaten during special
occasions such as birthdays, weddings, anniversaries, and other celebrations. They are
sweet, made from a combination of liquid batters, and with high fat and sugar contents.
After baking, they are often decorated. They can be of different shapes and sizes, and
decorated with a variety of toppings like fruit, candy, and frosting. Tortes, on the other
hand, are a type of cake that use higher quality ingredients, which generally makes
them more expensive. Their name is derived from the German word “torte”, which
means cake.

Page | 41
What is Portion Control?
Portion control means getting the right number of servings from a recipe and
serving the right amount. It requires following the standardized recipes exactly. It
involves planning menus carefully, purchasing an adequate amount of food,
preparing, storing, and serving food.

Importance of Portion Control

1. It provides the correct serving size to meet the nutritional needs.
2. It helps control costs.
3. It helps minimize waste.
4. It helps to guide the ordering and preparation of food.
5. It is a contributing factor in giving a consistent yield and portion size.
6. Customers know exactly how much food to expect.
7. Customers get the same portion size

Methods of Portion Control

• Cutting – a method of dividing food into uniform pieces before it is
placed on the serving line.
Examples: sheet cakes, rolls, or brownies

Cake Cutting Guide

• Weighing – a method that makes use of a food scale to create

portions based on weight

• Measuring - a method of portioning food on the serving line that

Page | 42
 involves the use of scoops or ladles

• Counting - name or list (the units of a group or collection) one by

one in order to determine the total number

Suggestions for Controlling Portions

1. Follow the recipes accurately when measuring and weighing
ingredients.
2. Be sure the servers know the planned portion size for each baked
products to be served.
3. Prepare a sample tray or plate before serving to visualize the
amount to serve.
4. Use the correct type and the correct size portion control tool for
each food item.

Basic Steps in Baking

1. Read the recipe carefully to know if you have all the ingredients and the utensils
needed and if you understand the entire procedure.
2. Check all the necessary ingredients gather and arrange them according to the
sequence of their preparation.
3. Prepare all the utensils needed for measuring, mixing, and baking.
4. Preheat the oven. Set the oven knob at the desired temperature.
5. Prepare the pan/pans needed; make sure to use the correct pan size. If it needs
greasing, brushing the pan bottom with a little shortening. For baking purposes,
don’t use butter or margarine for greasing because these easily burn and will
produce a very brown crust.
6. Measure the ingredients using correct utensils according to the amounts required
in the recipe.
7. Mix the batter or dough when filling pans, makes sure you don’t overfill. Fill about
2/3 full to give an allowance for the rising.
8. Bake in the preheated oven. Put the pan at the center rack.
9. Test for doneness. For butter cakes, prick the center of the cake with a toothpick.
If it comes out clean then it is done. For chiffon and sponge cakes press lightly
with fingers. If it springs back then it is done. Pies and pastries are done when
the crusts have turned golden brown, crisp and flaky.
10. Cool the baked products. For butter cakes, put the pan on a wire rack and leave
to cool for 10 minutes. Afterwards, invert pan to remove the cake and cool it
completely. For sponge and chiffon cakes, invert pans at once in wire racks.
Then, decorate.

Baking guidelines:
1. Preheat oven to desired/prescribed temperature.
2. Check oven racks are properly placed.
3. Arrange baking pans of similar shapes inside the oven one inch apart from all
sides.
4. Follow correct oven temperature prescribed by the recipe. Incorrect oven
temperature results to poor volume, texture, form and color.
5. Avoid opening the oven while baking.
6. Cool cakes by using a cake rack. To remove cakes from the pan, slide a spatula
around the pan and turn upside down.

Page | 43
 Testing for Doneness
1. Use a cake tester to determine doneness of a cake by inserting at the center of
the cake. When the cake tester comes out clean, the cake is baked.
2. The cake springs back on top and sides when pressed.
3. The cake shrinks away from the sides of the pan.
Other Baking Guidelines
1. Observe proper handling of ingredients and equipment in baking to attain a
perfect cake.
2. The process of mixing, scaling and measuring baking ingredients including the
cooling method should be done accurately to prevent a soggy baked product or
cakes.
3. For sheet cakes, put a parchment paper at the bottom of the pan for ease in
turning it upside down. Sprinkle granulated sugar on top of the sheet cake before
turning it upside down.
4. Cool angel food cakes, add chiffon cakes by sliding a spatula around the pan,
and slowly turn it upside down to hold back the volume of the cake.
Common Cake Problems and their Causes
Problem Causes
Too little flour Too much liquid
Volume and Shape Poor Too little leavening Oven too hot
Volume
Improper mixing
Batter spread unevenly Uneven oven heat
Uneven shape Oven racks not level Cake pans warped

Crust Too dark Too much sugar Oven too hot

Too little sugar
Too light Oven not hot enough
Too much flour or flour too strong Too little liquid
Burst or cracked Improper mixing Oven too hot

Underbaked
Soggy Cooling in pans or with not enough ventilation Wrapping before cool
Too little leavening Too much liquid Too
Texture much sugar
Dense or heavy Too much shortening Oven not hot
enough
Too much leavening Too little egg
Coarse or irregular Improper mixing
Too much leavening Too much shortening
Too much sugar Wrong kind of flour
Crumbly Improper mixing

Flour too strong Too much flour

Tough Too little sugar or shortening Over mixing

Page | 44
Poor Flavor Poor-quality ingredients Poor storage or
sanitation Unbalanced formula
TYPES OF FILLINGS, COATINGS AND SIDINGS FOR CAKES AND ITS
APPLICATION
There are many cakes. Cakes with fillings always seem to add a little extra to the treat.
While there is a whole range of cake-fillings recipes to choose from is important that the
type of filling you use is stable enough.
Types of Filling
There are many cake filling types that can be used. There are some points that should
be taken into consideration when choosing a filling for a cake. Some of these points are
listed below.
 Consider the flavor of the cake and be sure that the filling will complement the
cake's flavor.
 Take into account the storage of the cake. Do not select a filling that requires
refrigeration when it will not be possible to refrigerate the cake because of its size.
 If the cake will be exposed to warm temperatures, do not choose a filling that will
melt.
 If the cake has to be made a day or so ahead of when it will be eaten, be sure the
filling will hold up for that period of time..

The amount of filling will vary depending on the type of filling, the type of cake, number
of layers, and personal preference.

Custard filling is a smooth, creamy type filling

similar to pudding. The custard is a cooked filling
containing cornstarch, flour, and egg yolks. Any filling that
contains cornstarch or flour must be brought to a boil
slowly, to prevent scorching and then boiled for at least a
minute to thicken to its fullest. If it is not boiled long
enough, it may thin out when it cools. It can be flavored
with many different ingredients but the most common are
vanilla, lemon, and chocolate. A custard type filling should
not be frozen.

There are many fruits that can be cooked into a filling for
cakes that will provide the cake with an extra special flavor.
Some of the common fruits used are strawberries,
blueberries, raspberries, peaches, apricots, and rhubarb.
When using fruit fillings, a piping of frosting is applied on
top of the layer around the outer edge of the cake to act as
a dam to hold the filling in between the layers. Fresh fruit
can also be added between the layers but this type of cake
should only be assembled within a few hours of eating it.
The fruit continues to ripen even when refrigerated and its juices will begin to soak into
the cake. If the cake has a cooked fruit filling that does not contain eggs, it can be
stored at room temperature for up to 2 days. Refrigerate for longer storage.
Page | 45
 Frosting/ Many times the same frosting used to frost the
cakes is used for the filling between layers. This is a great way to
add flavor and moistness to the cake. Some of the common
frosting types that are also used as fillings are butter cream,
boiled, cream cheese, whipped cream, and ganache. Cakes with
frosting fillings should be stored according to the type of frosting
being used

Jelly, jam, or preserved can be used to add an easy fruit flavored

filling to a cake. You can add flavor to the cake without any additional
preparation. When using jelly filling on a layer cake, use a piping of
frosting around the edge of the layer to keep the jelly, jam, or
preserves confined and then select your favorite flavor and spread it
on the layer inside the piped frosting. Cakes with this type of filling can
be stored at room temperature for up to 4 days as long as the frosting
can be stored at room temperature. The filling can be refrigerated if
the frosting on the cake calls for it.

A filling using whipped cream provides a light fluffy filling with a

delicate flavor. Whipped creams are sometimes stabilized by
adding gelatin to make them hold up better. A cake with whipped
cream filling should be refrigerated and served the same day that it
is made.

Glazes and Syrups

Glazes and syrups can also be used as fillings but will not provide for a filling with any
thickness. They do provide extra flavor and help seal in the moisture of the cake. The
cake can be stored at room temperature when the filling is a glaze or syrup unless the
cake or frosting requires refrigeration.

Icing and Frosting Meaning of Icing

Icing is a sweet coating made of sugar, butter, water, and egg whites or milk; It is often
flavored and cooked and used to cover or decorate baked goods, such as cakes or
cookies.

Different Types of Icing

Here are the most popular kinds of cake icing that you can use to finish your cakes.
1. Butter Cream
Butter cream is made of sifted powdered sugar, milk and superior butter. The quality of
butter used will reflect on the appearance, consistency and taste of your butter cream
frosting.
Children love this type of frosting and are one of the most common types used in cake
decorating and the secret is whipping up the butter at the right temperature. Also, since

Page | 46
this type of cake icing melts easily in hot weather, the finished cake must be chilled prior
to serving to prevent the butter cream frosting from losing its stiffness.

2. Whipped Cream
This type of cake icing is achieved using cold heavy whipping cream and sugar. Some
would advise you to use powdered sugar but ordinary granulated sugar would work just
as well.
You can also add your preferred extract or flavoring to match your cake's flavor. This is
a favorite among those who love a light and easy-to-make frosting on their cake.

3. Royal Icing
This type of cake icing dries into a hard outer shell. It is also one of the easiest to dye
with edible colorings. There are two ways to make this type of frosting: using egg whites
(like a meringue icing) and powdered sugar or by using meringue powder in place of
egg whites.
This type of icing is also used to "flood" or color sugar cookies by adding a bit more
water to make it pourable. The baker then uses different cake decorating tools to draw
features on plain biscuits or cookies.

4. Cream Cheese Frosting

Cream cheese frosting is made with part butter cream frosting and a good quality cream
cheese. This type of frosting is usually perfect for carrot cakes, red velvet cakes and as
a filling for doughnuts and cupcakes because of its consistency.
It is a bit heavier to spread than most types of cake icing. Some would even put cream
cheese frosting on their bread as a standalone spread!

5. Meringue
The basic ingredients for this frosting are egg whites, cold water and granulated sugar
and are one of the most common types of cake icing. It is light and fluffy because air is
introduced into the egg mixture to create a stiff consistency.

6. Fondant
This is a popular heavy frosting among celebration cakes because it is easy to sculpt
and work out. Basic fondant ingredients include gelatin, glycerin, water, icing or castor
sugar (lighter than powdered sugar) and shortening.
Fondant is made by melting marshmallows (or heating the gelatin mixture) and adding
the rest of the ingredients until you achieve the right consistency, which ideally, should
stretch but should not tear easily. This cake icing is quite heavy and sculpting it to
various shapes is possible with the use of carving and decorating tools.

Page | 47
7. Chocolate Ganache
Chocolate ganache and glazing are probably the easiest cake icings to make.

ACTIVITY 1
Answer the following questions based on your understanding.
1. What are the differences of icing, filling and glazes?
________________________________________________________________
________________________________________________________________
2. What is portion control?
________________________________________________________________
________________________________________________________________
3. What are the major functions of packaging?
________________________________________________________________
________________________________________________________________

ACTIVITY 2
Draw the ideal cake cutting guide.

ACTIVITY 3
Create a video presentation demonstrating a preparation of a meringue.

Page | 48
 Escuela San Gabriel de Colegio de San Gabriel
Arcangel Foundation, Inc. Arcangel of Caloocan
Phase 10 Package 6 Blk 1 Lots 1-5, Bagong Silang, Caloocan City

______________________________________________________________________

GRADE12 – COOKERY
BREAD AND PASTRY PRODUCTION
MODULE 4: DECORATING AND PRESENTING DESSERT
FINAL PERIOD

Petit Fours refer to:

 Small biscuits and cakes tastefully decorated
 Sweetmeat and cakes designed to be served as dessert with after dinner coffee
or cocktails.
Petit Fours should be small. They are often made into different shapes. They are
delicate, crisp, fresh, attractive, light, and designed to be swallowed in just one or two
mouthfuls.
It is prepared from a variety of ingredients. They are usually small pieces that have
been baked. While the emphasis is on small, non-baked confectionery items like
caramelized and glace fruits, marzipan shapes, or other small sweet delicacies are also
served as Petit Fours.
Iced petit four 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
cut after setting up, petit fours glaze 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 settle on. Marzipan is made from
almond paste, a cooked sugar syrup, and sometimes glucose and/or egg white. After
the cake is cut, it can be enrobed in fondant, or sometimes dipped in chocolate. Petit
fours glazes are typically finished with intricate, stylized piping
Types or kinds of petit four bases:
The base for petit four can be marzipan and sponge. A petit four base must be strong
enough to hold the petit fours.

 Cake can be baked in shallow trays then topped with soft topping then cut to
shape desired similar to sponge sheets.
 Shortbread mixture of flour, fat and sugar, enriched with egg and has a short
eating quality
 Pastry puff pastry can make a suitable base for petit fours when a sweet filling is
used.

Page | 49
  Sponge baked in thin sheets and layered together with filling which act as an
adhesive to hold the sheets of sponge together.

Fresh petit fours also called petit fours fraise or fresh are moist, filled with pastry cream
and often topped with fresh fruits miniature éclairs, and cream puff.
This type of petit four is created with mini pastries. The most common types of mini
pastries are fruit tarts, éclairs or cream puffs. Cream puffs and éclairs are filled with
butter cream or pastry cream, while fruit tarts are made with custard and truffles. Fresh
petit fours are not typically glazed, but some éclairs and cream puffs have a chocolate
glaze placed on top to finish them off

Selection of fruits and nuts for caramelized petit four

Caramelized sugar can be used to coat petit fours before they are served. Caramelized
petit fours are mainly roasted nuts and dried fruits with marzipan. Any product that is
coated with caramel needs to be dried. Strawberry and grapes can be dipped in
caramel but only have a life span of a couple of hours. The product is best consumed
within 30-40 minutes is best.

The main problem here is the moisture from the inside of the fruit weeps out and the
hard caramel falls off of the product. Caramelized nuts and marzipan work better if the
product is dry to carry the caramel better.
Preparation of caramelized petit four
 Put the product to be caramelized on a tray.
 Any fruit that is to be dipped in caramel needs to be dry and its skin needs to be
intact.
 Remove all the string and pith of orange.
 Grapes need to be in small clusters of 2 or 1.
 Nuts should be slightly roasted; raw nuts have a diminished flavor to them.
 Prepare the equipment needed before the making of the caramel.
 Having a prepared surface to place the caramel dipped product is also important.
 An oiled surface will allow the caramel to cool and then not bond to the surface.
 If hot caramel is placed onto an unprepared surface it will stick to the surface.
 The product will then crack when attempting to remove the product from that
surface.
Preparation of coating for fruits
 Caramel is sugar that is cooked until it reaches a temperature of 156°C until it
begins to color. The color intensifies as the temperature increases.
 Caramel that has reached a temperature of 175°C is burnt. It will have the very
dark, almost black color and from this point on, it loses sweetness and becomes
bitter.
To make the caramel
 Dissolve a portion of sugar in some water; 4 parts sugar to 1 part water.
 Slowly heat until boiling. Stir occasionally to dissolve sugar before solution boils.
Page | 50
  When solution reaches boiling point, add 10% liquid glucose of sugar weight.
 Stir gently to dissolve glucose.
 Skim any scum that rises to the top.
 Wash sides of pot down with pastry brush and cold water.
 Allow solution to cook until temperature reaches 160ºC.
 Do not stir the solution while it boils as this may cause crystallization to occur.
 As solution rises above 160ºC it will begin to change color to light amber color.
When solution has colored to desired caramel colour, remove from heat and
arrest the cooking process by placing base of pot into cold water.
 Leave in cold water until solution stops boiling.
 The solution is now ready to use.
 Speed and efficiency is needed here because as the solution cools the caramel
becomes thicker and harder to work.
Coating caramelized petit fours
 Dip the product into the hot caramel.
 Take a dipping fork into oil and then pick up the product and let it drop into the
toffee.
 Use the oil covered tines of the fork to roll the product in the hot caramel.
Remove the product from the hot caramel. The caramel covered product should
slide off the fork onto the prepared surface that has been smeared with oil to
prevent sticking.
 Allow caramel to cool before removing to paper cup for storage.
 Some product can be dipped by holding bottom of product and dipping of the
product into hot caramel. Care needs to be taken here as the danger of burning
fingers is high.
 Hold product above caramel and allow excess to flow back into pot. Sit product
on oiled surface to cool.
Safety precautions
 Have a bowl of cold water when working with hot caramel.
 Hot caramel can cause damage skin on contact.
 Avoid wiping hot caramel off as it will just cause more damage.
 Place the affected area into the cold water. This will cool and set the caramel. It
can then be peeled off with minimal damage to skin surface.
 The damage is already done and blisters will ensure.
 This technique is about minimizing further damage to other parts of the body.
Overview of Dessert Plating
The art of the plated dessert is a fairly new aspect today. Plating styles have changed.
Gradually, pastry chefs began to shift their focus back to flavor, discovering that they
could create great-looking and great tasting desserts without building towering
constructions.
An important factor in the development of plating styles is the way pastry and kitchen
chefs work together as a team to shape the culinary identity of the restaurant. Dessert
menus are treated as continuations of the dining experience, not simply as an unrelated
sweet course tacked on at the end.
Dessert plating styles are constantly changing and evolving. Thanks to today’s creative
pastry chefs.
PLATING DESSERT
Page | 51
Plated dessert presentations or simply plated desserts are desserts that are served by
an establishment such as restaurant, resort, or dessert café after it is ordered by a
guest and enjoyed on site.
There are four components of a plated dessert: The main item, the dessert sauces, the
crunch component, and the garnish. A plated dessert should have all of these items, but
if it lacks any one of these items except for the main item it can still be a plated dessert.
It is widely believed that all of the components should be edible. Many chefs believe that
each component should be eaten as well.
Three main goals of plated dessert
1. To satisfy the customer
This emphasizes flavor above all else, though you can argue that the actual visual
design of the plate also satisfies a customer.
2. To complement the venue’s theme
This emphasizes the visual and creative expressions of a dessert continue to bring
customers back.
3. To make a dessert that is affordable in the terms of the restaurant
This is in terms of both complexity and price. A dessert that is too complex will put too
much stress on the kitchen staff when it needs to be reproduced and a dessert that is
too expensive will never be purchased by the customer.

Four components of plated dessert

1. The Main Item
The main item can be anything such as a slice of pie, a mini tart, a cluster of
cookies, custard. It is the actual dessert itself. The product should weigh between
three and five ounces but it is not unusual for it to weigh as much as 8 ounces.
The main item should never be large that is overwhelming. It should be the main
focal point of the dessert presentation. It should be the main source of flavor for
the presentation while the other components contrast and complement it.

2. The Sauce
Plated desserts should have up to two sauces each. Overall the sauces should
not weigh more than one to two ounces with the exception of a flooded design.
Sauce is very important for dry items like pies and cakes although a sauce can
also be added to any dessert. The sauces used should be about the same
consistency. The sauces should be able to hold their own shape. This allows for
dessert sauces to be manipulated like paint to create fun designs.

3. The Crunch
A crunch component is an added component that adds a crunch to the dessert. It
is usually a dry decorative cookie or biscuit added to any dessert to make it
crunchy. exactly how it sounds. It enriches the dish and makes the flavor of the
dish more enjoyable from the first bite up to the last. This is especially important
to soft desserts like custard and ice cream.

4. Garnish

Page | 52
 The garnish is the final component of a plated dessert. Common garnishes
include fresh mint leaves, powdered sugar, chocolate piping, fruit, chocolate and
sugar work, and sorbet. Garnish should be used with restraint just as much as it
should be used tastefully. A garnish that is over used loses its effect and can ruin
a dessert. The most commonly over used garnish is the mint leaf. Although a
mint leaf has a refreshing flavor and adds a color to desserts, this garnish is very
common. A pastry chef should push his boundaries and use his creativity to find
a garnish that works better than a mint leaf.

Portion control
Portion control means ensuring that the right quantity of food is prepared and served
every time a customer orders a menu item. Dishes can be served in different profile.
 Single dessert: larger portion
 Buffet dessert: smaller portion.
Restaurants can present greater variety while maintaining cost control and quality. In
other words, customers will be consistently satisfied every time they visit.

Dessert Presentations
Desserts can be presented in a variety of ways: as party favors, in a dessert buffet or as
a grouping of delicious confections aimed at dazzling your guests. There are certain
desserts that should be available for display but it depends on the available facilities.

Plan a dessert display appropriate to the location.

 Will it be displayed in a fully equipped commercial kitchen in a five star location?
 Will it be displayed at a tranquil picnic spot by the river 25 kilometers from the
place of production?
 If there is no electricity then the possibility of having ice cream is now greatly
diminished and chilled cream cakes and desserts will not be on the menu.

Facilities
 Electricity
 Working space
 Ability of the staff in the kitchen
 Ability of the staff front of house
 Quality of the equipment that is given to work with
 Preparation of the product can be conducted elsewhere
All these possibilities need to be considered when planning the dessert display.

Desirable equipment for display

 serving platters
 sauce jugs
 plates

Page | 53
  cutlery
 napkins
 tongs
 lifters
 refrigerated cooling
 hot display bain marie.
ACTIVITY 1
Answer the following questions.
1. Which is an added component of desserts, which is essential for soft desserts
like custard and ice cream?
2. What is a miniature bit-sized confection coated with icing?
3. What petit four decorated or covered with fondant icing?
4. What dessert component is the actual dessert itself?
5. Which dessert component which attributes in moist characteristics of dessert?

ACTIVITY 2
Draw ang label the components of a dessert.

ACITIVITY 3
You have been assigned to prepare, present and serve dessert to the owner of your
school. Apply all what you have learned to make your dessert presentable and
appetizing. Your output will be rated using the Scoring Rubric below.
Very
Good Good Fair Poor
Indicators 5 4 3 1
1. General Appearance
a. Dish is attractive and appetizing.
b. Dish is pleasing to look at and with
good color combination.
c. Ingredients are cooked just right.
d. Dish has just the right consistency.
2. Palatability
a. Dish is delicious.
b. Dish tastes just right.
Page | 54
3. Nutritive Value
a. Dish is highly nutritious

Page | 55