Basic Baking Modules PDF

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RIZWOODS COLLEGES#14 Cabreros Street, Basak San Nicolas, Cebu City Email address: rizwoodscolleges10@yahooBASICBAKING(FSM 122)MODULE 1VISION, MISSION GOALS, AND OBJECTIVESVISIONCenter of excellence with standard training and education for global competitiveness.MISSIONRizwoods Colleges , as a privat...

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RIZWOODS COLLEGES #14 Cabreros Street, Basak San Nicolas, Cebu City Email address: [email protected]

BASIC BAKING (FSM 122) MODULE 1

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VISION, MISSION GOALS, AND OBJECTIVES VISION Center of excellence with standard training and education for global competitiveness. MISSION Rizwoods Colleges, as a private non-sectarian, co-education institution shall enhance the quality of teaching through relevant programs geared towards excellence for global competitiveness. GOALS Promote scientific knowledge, skills and professional competence for leadership role. Provide access to education opportunities with Rizwoods Colleges human resources development program. Strengthens Rizwoods Colleges community service through outreach programs. Contribute to the attainment of national development goals through active participation in socio-economic livelihood programs of the government. OBJECTIVES Equip our students with scientific knowledge, skills and professional competence for employment, business and leadership roles.

CORE VALUES R- We acknowledge student’s RIGHTS and Responsibilities. I- We believe that INNOVATION is the key to our school’s adaptability and sustainability. Z- There is ZEST in implementing school rules and regulations. W- We aim for WORTHY graduates. O- We include the virtue of OBEDIENCE to our students. O- We aim ORDERLINESS in our school atmosphere and facilities. D- We give total DEDICATION to our work. S- We aim SATISFACTION for our Students.

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HISTORY OF BAKING Objectives: At the end of the lesson, the students should be able to: a. describe the situation that brought about the use of bake products made from wheat in the country, b. appreciate the contribution made by the Egyptian and the Greeks in the development of baking as a way of preparing food, c. recognize the vital role of the romans and other ancients people in the development of baking; and, d. Review and know how to use of wheat flour for baking came to the Philippines.

In the World  Baking is a process by which food is subjected to dry heat in an enclosed device called oven. In the early days, baking was linked closely with the bread making.  Baking probably started when man discovered wild edible grains that grew on his hunting trail. In some places of the world, the grains grown b of the world, the grains grown by man are what we now called wheat.  At first, people ate raw grains, but later they learned to cook these. They learned to grind the seeds between stones, thereby producing a powdery grain called which when mix with water, yielded dough.  More than 8,000 years ago, the mixture was spread on heated stones to produce bread that was flat, hard on the outside but soft inside (unleavened bread). This method of baking, introduced by the Swiss Lake Dwellers. Was practice in Ancient civilization flour like Babylonia, Assyria and Egypt.  The first leavened bread was a discovery in 3,000 B.C. and probably made by accident by a baker in Royal Egyptian household . The baker made the mixture of crushed grain, water and sugar and had set this aside. He forgot the dough which later soured and expanded. The baker kneaded it again, baked it and came up with raised loaf bread.

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 Offered his bread to his to his royal masters. The royal masters like his bread and so he stayed in the job. That was the accidental birth of the leavened bread.  In the 17th century the leavening process was scientifically studied through a microscope. The yeast cells were identified to be responsible for the formation of air bubbles in the dough causing it to rise. The heat during baking further causes the rising action in the dough.  As the quality of bread improved, so did the milling and baking facilities. Open earthen jars took the place on the flat stones. These were later replaced by a beehive oven made of adobe or bricks used by the Greeks in 600 B.C. The Romans came up with a more sophisticated and much bigger oven made of thicker adobe and bricks.  The milling process, on the other hand, started with the use of hollowed-out stones where grains is pounded with a round stone. Later the Egyptians shaped this stones where grain is pounded with a round stone. Later the Egyptians shaped this stones into a bigger mortar and pestle like structure.  The Greeks in 600 B.C. invented the hourglass, a device composed of a bin or hopper where grain was poured and two stones moved against each other and ground the grain into powder. Animals and man provided the power to move it.  The Romans in 100 B.C also used the hourglass but instead of animals and men, they utilized wind and water to move it.

The First Bakers  Baking has become a major part of the household activities to supply bread. The Greeks were the master bakers of antiquity, with more than 70 different recipes for bread. Between 300 and 200 B.C., the Greeks began established public bakeries.  When the Romans conquered Greece, the conquerors further improved the industry. The Romans turned baking into a large-scale industry and passed many laws regarding the quality of bread. Poor people generally ate coarse, dark bread. Fine, white bread was only for the rich.  In Europe, during the middle Ages, white bread was also bread of the rich and the privileged. Often, dark rye bread was the staple food of most of the people.  Later the Crusader was able to drive the Moslems back to Asia and commerce began to flourish again. Farmers were encouraged to grow grains and baking become in honored profession. Baker’s guilds were recognized. 4|Page

 In 1604 , when the English migrated to America, the baking industry was brought with them the art of baking. Baking was flourishing industry, both Europe and the U.S.A.  Commercial bakers were already in operation as early as the 1600s. Toward the middle of the 19th Century, facilities and baked products saw improvements bigger and more efficient ovens were built. Products like breads, cakes, pies, biscuits, cookies and crackers become commercially available. Wheat comes to the Philippines  Because of our tropical climate, wheat is not grown in the Philippines. However, records have shown that when Spaniards were with us sometime in the early 17th Century, they introduced the planting of wheat in some provinces, particularly in Batangas, Laguna, Cavite and Cagayan Valley, mainly for the purpose of using them in the making bread (Eucharistic wafers) for the Holy Communion.  When the America came to the Philippines, the Filipinos started buying flour from the United States. Baking as a trade in the Philippines began to flourish in 1960s.  The U.S. Wheat Associates established its office here in 1962 mainly to disseminate information on baking and to help Filipinos develop their skills in the trade.  Eight flour mills, namely, General Milling Corporation, Liberty Flour Mills, Philippine Flour Mills, Pillsburry Mindanao Flour Milling Corporation, Republic Flour Mills, Universal Robina Corporation and Wellington Flour Mills supply the demand for flour all over the country as bread continues to be a major food on the Filipino’s table.  The Republic Flour Mills was in operation and instead of buying flour from U.S.A., people started to buy wheat instead.  Until modern technology can come up with a way of producing wheat in the Philippines, the Filipino’s will always depend on the importation of wheat to meet the growing demands for baked products that only wheat can fill.

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BAKING TERMS Objectives: At the end of the lesson, the students should be able to: a. identify the baking terms, b. recognize the different baking terms, c. exemplify and differentiate the baking terminology; and, d. Apply the skills and knowledge about terms in baking.

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Alternately Add – to add a little of the dry ingredients into the batter first then a little of the liquid ingredients before beating until smooth. Start and end with the dry ingredients.

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Baine Marie – baking using a hot water bath. A pan filled with batter is placed on a tray half-filled with water, then baked.

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Bake – the process of cooking food by indirect heat or dry heat in a confined space as in heated oven using gas electricity, charcoal wood or oil at a temperature from 250℉ - 450℉.

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Bake Blind – to bake a crust without a filling. The crust is weighed down with dry beans to prevent ballooning and to keep it shape.

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Batter – a mixture of dry and liquid ingredients with a pouring consistency.

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Beat – to soften hard fats by incorporating air into the mixture of dry and wet ingredients, normally done with a stand mixer.

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Bite-sized – to cut or tear food into small enough pieces to eat in one bits.

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Blend – to thoroughly combine all ingredients until very smooth and uniform.

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Breaking down – over creaming of ingredients, causing weakened products which collapsed.

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Caramelize – to melt sugar with or without water until it becomes golden brown in color and develops a characteristic flavor.

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Chill – to refrigerate until evenly cold.

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Consistency (batter) – fluidity of the batter closely related to viscosity. A batter of low consistency is one which is quite fluid one of high consistency is stiff.

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Crumb – refers to the interior of breads and cakes as compared to the outer crust.

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Cream – to mix fat and sugar until smooth at the same time incorporating air into the mixture.

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Crimp – to use a fork to press the edges of an unbaked pie crust against the rim of the pie plate to seal in the filling and provide a traditional decoration.

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Cut in – to distribute fat in flour particles until pea-sized crumbs are obtained. They may be done using a pastry blender, the tines of a fork or 2 knives.

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Decorating – the art of putting fancy inscriptions or design on cakes.

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Dip – to slowly, but briefly lower food into a melted mixture such as chocolate.

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Dredge – to coat the surface with a dry ingredients like flour.

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Drizzle – to sprinkle a surface with a liquid like syrup.

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Drop – to place cookies by spoonful or scooper onto a cookie sheet.

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Dust- to sprinkle a surface with flour or sugar.

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Egg wash – a combination 1 egg yolk and 2 tbsps. Milk used for brushing pastry and bread dough to have a shiny, golden baked surface.

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Fold/ Fold in – to mix delicately textured ingredients. Using a spatula cut down through the mixture; go across the bottom of the bowl and up over close to that surface while turning the bowl frequently.

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Glaze – to create a shiny and glossy surface on top of baked goods.

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Golden brown – to visually test for doneness of a light to medium brown color on foods, such as cookies and cakes.

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Gradually – the act of proceeding by stages.

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Greasing – to brush a surface inside of a pan with butter, margarine shortening or oil to prevent sticking.

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Grease and Flour – to brush a pan with shortening before dusting it with flour to prevent food from sticking.

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Grease and Line – to brush a pan with fat/ shortening before it is lined with wax paper or greaseproof paper. This is done for easy removal of baked products.

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Ice/ Icing – to cover a cake or cookie with mixture, such as frosting.

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Knead – to work dough by hand or with a dough hook of an electric mixer, into a smooth ball to develop.

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Let rise – to allow the yeast dough to ferment and double its volume.

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Light and firm – the degree of lightness and stability normally applied to whipped eggs and creamed batters.

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Melt – to apply heat to change a food from a solid to a liquid, such as butter or chocolate.

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Mix – to use a whisk, spoon or fork to combine two or more ingredients.

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Pipe out – to squeeze out a mixture from a pastry bag.

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Pre-bake – to bake a crust without the filling or to half-bake.

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Pre-heat – to light the oven about 10 minutes in advance to allow the oven temperature to reach a desired degree of heat before the caked is baked. Prick – to bore a hole in a cake to test if it is already done. It can also mean to makes holes on an unbaked pastry using a fork to prevent ballooning.

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Punch down – to deflate risen dough using the fist to break down large air spaces.

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Reroll – to roll again after the filling has been spread.

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Roll – to shape a rectangle of dough or cake into a cylinder.

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Roll-out – to flatten dough to a desired thickness dropped from a spoon spins a thread.

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Scrape down – to scrape the batter from the sides of the kettle so that it may blend with the batter uniformly.

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Scald – to heat cream or milk almost to boiling point.

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Score – to make shallow cuts on the surface of yeast bread to ensure even rising and baking.

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Simmer – to heat a liquid until it gently bubbles on the surface.

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Sieve – to strain dry or wet through the holes of a strainer or sieve.

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Sift – to pass an ingredients, such as powdered sugar, through a sieve or sifter to make smooth and separating course particles in the ingredients like lumps.

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Soft peaks – to beat whipping cream or egg whites until peaks curl over when beaters are lifted out of the bowl.

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Soggy – presence of excess moisture giving the product a very wet appearance.

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Stiff peaks – to beat whipping cream or egg whites until peaks stand up straight when the beaters are lifted up out of the bowl.

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Spread – to cover evenly.

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Sprinkle – to scatter lightly.

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Teaming – to cook on a rack above boiling liquid in a tightly covered pan.

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Stir – to use a spoon or whisk in a circular motion to combine two or more ingredients.

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Tint – to add color.

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Tread like – stage where sugar syrup when dropped from a spoon spins a thread.

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Until done – meaning the cake is already at the center comes out clean; when the top spring’s baked. Cakes are done when a toothpick inserted cake when lightly touched or when t using a rolling pin.

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Whip – to combine two or more ingredients using a wire whip.

Exercise No. 1: Name of Student:

Score:

Year & Section:

Activity #:

Date Submitted:

Serial #:

Answer the following questions: 1. To squeeze out a mixture from a pastry bag. Answer: 2. To combine two or more ingredients using a wire whip. Answer: 3. To heat a liquid until it gently bubbles on the surface. Answer: 4. To brush a surface inside of a pan with butter, margarine shortening or oil to prevent sticking. Answer: 5. To slowly, but briefly lower food into a melted mixture such as chocolate. Answer:

6. The art of putting fancy inscriptions or design on cakes. Answer: 7. A mixture of dry and liquid ingredients with a pouring consistency.

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Answer:

8. Stage where sugar syrup when dropped from a spoon spins a thread. Answer:

9. To beat whipping cream or egg whites until peaks stand up straight when the beaters are lifted up out of the bowl. Answer:

10.

To cook on a rack above boiling liquid in a tightly covered pan.

Answer:

RIZWOODS COLLEGES #14 Cabreros Street, Basak San Nicolas, Cebu City Email address: [email protected]

BASIC BAKING 11 | P a g e

(FSM 122) MODULE 2

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VISION, MISSION GOALS, AND OBJECTIVES VISION Center of excellence with standard training and education for global competitiveness. MISSION Rizwoods Colleges, as a private non-sectarian, co-education institution shall enhance the quality of teaching through relevant programs geared towards excellence for global competitiveness. GOALS Promote scientific knowledge, skills and professional competence for leadership role. Provide access to education opportunities with Rizwoods Colleges human resources development program. Strengthens Rizwoods Colleges community service through outreach programs. Contribute to the attainment of national development goals through active participation in socio-economic livelihood programs of the government. OBJECTIVES Equip our students with scientific knowledge, skills and professional competence for employment, business and leadership roles.

CORE VALUES R- We acknowledge student’s RIGHTS and Responsibilities. I- We believe that INNOVATION is the key to our school’s adaptability and sustainability. Z- There is ZEST in implementing school rules and regulations. W- We aim for WORTHY graduates. O- We include the virtue of OBEDIENCE to our students. O- We aim ORDERLINESS in our school atmosphere and facilities. D- We give total DEDICATION to our work. S- We aim SATISFACTION for our Students.

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BAKING INGREDIENTS Objectives: At the end of the lesson, the students should be able to: a. enumerate the ingredients used in baking, b. classify the nature and characteristics of the different ingredients used in baking, c. identify the effect of each ingredients as they are used in baking; and, d. Adapt the knowledge and function of the different ingredients used.

1. FLOUR    

Is the primary ingredients in baking Provides the structure in baked goods. The main ingredient of baked goods is flour which is usually milled from wheat. It contains the proteins gliadin and glutenin, which when combined with liquid, forms gluten. When expanded and heated, gluten gives structure to the baked product. This may be best remembered by the following. GLIADIN & GLUTEN + LIQUID = BASIC GLUTEN + HEAT = STRUCTURE OF BAKED PRODUCT

 Wheat Flour  

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is the most important ingredients in the bakeshop. Wheat flour is best for cakes, pastries, breads and scores of other baked products because of its gluten content and different baked goods need varying amounts of gluten. Wheat flour contain proteins that interact with each other when mixed with water, forming gluten. It is this elastic gluten framework which stretches to contain the expanding leavening gases during rising. The protein content of a flour affects the strength of a dough.

TYPES OF FLOUR  Bread Flour    

Hard wheat flour or strong flour. contain 12-14 % protein. Bread flour feels slightly coarse when rubbed between the fingers. Its color is creamy white. 14 | P a g e

 All-Purpose Flour    

Family flour or General flour. Referred to as pastry flour. contain 10-12 % protein. APF feels smooth and fine like cake flour and can also squeezed into a lump.

 Cake Flour     

Soft flour lower gluten content. contain 7-8 % protein. Cake flour feels very smooth and fine. It stays in a lump when squeezed in the hand. Its color is pure white.

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