Recommended
More Related Content
What's hot
What's hot (20)
Similar to Lesson-1-BREAD-And-pastry-production.pdf
Similar to Lesson-1-BREAD-And-pastry-production.pdf (20)
Recently uploaded
Recently uploaded (20)
Lesson-1-BREAD-And-pastry-production.pdf
- 1. BREAD AND BREAD AND PASTRY PASTRY PRODUCTION PRODUCTION Teacher Mae's TLE Class
- 2. The Technology and Livelihood Education Program focuses on teaching specialization courses that upon completion is equivalent to a career. Preparing and Producing Bakery Products Preparing Pastry Products Preparing and Presenting Cakes Preparing and Presenting Petit Fours and Desserts
- 4. Baking has its specialized culinary activities because it involves special ingredients that are not usually found in ordinary cooking fares. Tools and equipment are specially designed that suit baking standards and peculiar process in baking in order to come up with good baked products which are not usually done in other types of cooking.
- 6. Bread has a part of Filipino diet. People in rural and urban areas in the country are fond of eating and buying bread such as monay, ensaymada, loaf bread, pandesal, mamon, commercial cupcakes, and other kinds of bread.
- 7. Baking is now considered as one of the potential means of livelihood or souorce of employment because of the growinng consumption of bread of the FIlipino people.
- 8. Helpful guidelines when planning a bakeshop business: Consider the kinds of bread to offer. Check if there is already an existing bakery or is there a need to establish new bakery in the business place. Analyze the profitability in relation to business cost. Consider the availability of facilities, baking tools, utensils, equipment that need funding. Further study the location of the bakery, the kinds of bread and volume of bakery products, facilities, manpower, and marketing to determine the needed funding. 1. 2. 3. 4. 5.
- 9. Factors that Factors that contribute to contribute to Sucessful Baking Sucessful Baking Following are some factors that contribute to sucessful baking. Use of Quality Ingredients Proportion of Baking Ingredients Measurement of Ingredients Method of Mixing Ingredients Use of Appropriate Tools and Equipment Follow Correct Oven Temperature Correct Baking Procedure 1. 2. 3. 4. 5. 6. 7.
- 11. Malpractices in baking result to poor quality baked products. These should be prevented or tottally eliminated in order to profit in one's endeavor in baking. Some of the common malpractices in baking are as follows:
- 12. Buying Cheap or Low Quality Ingredients. Incorrect Storage of Ingredients for Long Period of Time. Baking Room is Kept Untidy and Dirty Inaccurate Measurement of Ingredients Substitution of Ingredients Poor Quality of Workmanship in Baked Products Lack of Proper Lightning and Ventilation Tools and Equipment used are Outdated Incorrect Record Keeping 1. 2. 3. 4. 5. 6. 7. 8. 9.
- 13. Commont Tools and Equipment Used in Baking
- 18. WIRE WHIP OVEN BAKING PANS BAKING OR COOKIE SHEETS
- 20. PURSUE YOUR BAKING PASSION LET THIS INSPIRE US:
- 21. Do you have questions? THAT'S ALL Presented by Teacher Mae :)