The document outlines the core competencies required for preparing and producing bakery and pastry products, as well as maintaining cleanliness and safety in the kitchen. It emphasizes the importance of personal hygiene, the prevention of food contamination, and the responsibilities of trainees in a culinary laboratory setting. Additionally, it discusses the historical context of baking and the evolution of baking practices and establishments.

2. Core Competencies
Prepare and produce bakery products
Prepare and produce pastry products
Prepare and present gateaux, tortes and cakes
Prepare and display petits fours
Present desert

3.  Commis - Pastry
 Baker
A person who has achieved this
Qualification is competent to be:

4. REQUIREMENTS:
 Chef Uniform
 Chef Hat
 Apron
 Hairnet
 Hand towel ( 2pcs)
 Pot Holder (2pcs)
 White Shoes
 Facial Mask
 Pen, Pencil, Scissors
 Packaging materials ( cake box, cake board, styro base for rolls, ribbon,
paper/ baking cups, wax paper)
 Cake decorating ingredients( ex. sanding sugar,edible pearls)

5. DUTIES& RESPONSIBILITIES AS
TRAINEES:
 ALWAYS maintain the cleanliness and orderliness of
the laboratory. Make sure all baking utensils and
equipment are properly arranged in their respective
cabinets.
 Each trainees must do his/her assigned task every
scheduled laboratory.
 All dirty hand towels must be laundered after the
laboratory.
 Always clean the kneading table, sink, refrigerator and
ingredients table before and after the class.

6. DUTIES& RESPONSIBILITIES AS
TRAINEES:
 Work quietly — know what you are doing by reading
the assigned recipes before you start to work. Pay
close attention to any cautions described in the
laboratory exercises.
 Leave your work station clean and in good order before
leaving the laboratory.
 Keep pathways clear by placing extra items (books,
bags, etc.) on the shelves or under the work tables. If
under the tables, make sure that these items can not
be stepped on.

7.  Make sure that you wash and dry your hands
thoroughly before handling/preparing food.
 Clean and disinfect food areas and equipment between
different tasks, especially after handling raw food.
 Clear and clean as you go. Clear away used equipment,
spilt food etc. as you work and clean work surfaces
thoroughly.
 Do not let food waste build up.
 Observe segregation of waste materials.

8. INDIVIDUAL ASSIGNMENT
 The class are divided into two batches.
 Each member of the group has individual task that
after washing all baking tools and equipment used
during individual/by pair demonstration & after
cleaning the specific station, the trainee/s must
perform his/her specific duty for the day.
 The following specific duty are:
1. Sweeping the floor
2. Mopping the floor
3. Returning & Arranging all baking tools & equipment
used for the day. Make sure that all tools &
equipment are properly washed & dry before storing.

9. 4. Throwing garbage & cleaning the garbage bins.
5. Cleaning the sink & sink area.
6. Sanitizing the Preparation table.
7. Cleaning& Arranging Ingredients table , inventory &
refilling of baking ingredients.
8. Maintaining the cleanliness & orderliness of the
refrigerator & Securing & Inventory of all ingredients
placed/ stored in the refrigerator. No milk, juices & other
baking ingredients in cans must be stored in the fridge.
Transfer it in the jar/plastic container & placed a label –
the date opened & the name of the ingredients. No
eggyolks/ eggwhites, extra icing liked boiled icing,butter
icing & extra dough must be stored in the refrigerator.

10.  In charge in cleaning the comfort room & cleaning of
all the electric hand mixer & industrial mixer. Electric
hand mixer must be wipe with a warm towel and brush
all excess butter in the mixer. Make sure that all
handheld mixer are free from butter & icing & not
greasy.

11. Food Contaminants

12. What if.....
After eating lunch in a cafeteria,
half of this class cannot come to
class anymore because of the most
of you are experiencing stomach
ache, diarrhea, vomiting and fever.

13. Dangers of food borne illness
 Individual – Food borne illness are the greatest
danger to food safety. It could result to illness or
diseases to an individual that would affect their overall
health, work and personal lives.
1.Loss of family income
2.Increased insurance
3.Medical expenses
4.Cost of special dietary needs
5.Loss of productivity, leisure and travel opportunities
6.Death or funeral expense

14. Establishment – Food borne illness outbreak can cost an
establishment thousands of pesos, it can even be the
reason an establishment is forced to closed.
 Loss of customers and sales
 Loss of prestige and reputation
 Lawsuits
 Increase insurance premiums
 Lowered employee morale
 Employee absenteeism
 Increase employee turn over
 Embarrassment

15. Definition of terms
 Food – Any substance whether simple, mixed or
compounded that is used as food, drink, confectionery or
condiments.
 Safety – is overall quality of food fit for consumption.
 Sanitation – is a health of being clean and conducive to
health.
 Cleanliness – is the absence of visible soil or dirt and is
not necessarily sanitized.
 Microbiology - the branch of biology that deals with
microorganisms and their effect on other
microorganisms.
 Microorganisms - organism of microscopic or
submicroscopic size. (bacterium , protozoan).

16.  Food Infection - microbial infection resulting from
ingestion of contaminated foods.
 Food Intoxication - type of illness caused by toxins.
Under favorable condition certain bacteria produce
chemical compounds called toxins
 Food Spoilage - means the original nutritional value,
texture, flavor of the food are damaged, the food
become harmful to people and unsuitable to eat.
 Food borne Illness – A disease carried or
transmitted to people by food.

17. Types of food contaminants:
 Biological Contaminant
 Physical Contaminant
 Chemical Contaminant

18. Test your knowledge
1. Fish that has been properly cooked will be safe to eat
2. Cooking can destroy the toxins.
3. Copper utensils can cause illnesses when used to
prepare acidic foods
4. Cleaning products may be stored with packages with
foods
5. Most biological toxins found in seafood, plants and
mushrooms occur naturally , are not caused by the
presence of microorganisms.

19. Biological contaminant - may cause a food borne
illness (bacteria, viruses, fungi, parasites, biological
toxins)
 Examples:
 Sea food toxins
 Mushroom toxins
 Clostridium Botulinum
 Salmonella bacteria

20. Preventing Biological contaminant
 Purchase foods only on reputable supplier
 Do not use wild mushrooms
 Maintain good personal hygiene
 Observe proper hand washing
 Clean and sanitize equipment
 Maintain clean and sanitize facilities
 Control pests
** Cooking does not destroy toxins**

21. Physical Contaminant – any foreign object
that accidentally find its way into food
 Hair
 Staple wire
 Dust
 Metal shavings
 Nails
 Earrings
 Hair clips
 Plastics
 metal
 Glass fragments
 Insects
 Extraneous vegetable
matter
 stones

22. Preventing Physical Contaminants
 Wear hair restraint
 Avoid wearing jewelry when preparing, cooking and
holding foods (ring, earrings)
 Do not carry pencil or pen
 Do not wear nail polish or artificial nails when working
with foods
 Clean can openers regularly
 Remove staple wire in the receiving area
 Place shields on lights


23. Chemical Contaminant – a chemical substance that can
cause food borne illness. Substances normally found in
restaurant
 Toxic metals
 Pesticides
 Cleaning product
 Sanitizers
 Preservatives

24. Preventing Chemical Contaminants:
 Teach employees how to use chemicals
 Store chemicals in original containers to prevent
accidental misuse, as well as leakage into food
 Make sure labels are clearly identify chemical contents
of chemical containers
 Always chemical according to chemical
recommendation
 Always test sanitizing solution
 Wash hands thoroughly after working with chemicals
 Wash foods in cold running water
 Monitor pest control operator and make sure
chemicals do not contaminate foods

25. Utensils and equipment containing potentially
toxic metals:
 Lead
 Copper
 Brass
 Zinc
 Antimony
 Cadmium
Highly acidic foods such as tomatoes or lemons can react
with metals


26. Activity 1:
His name is BAC
(bacteria) and he is on
the attack. He is the
invisible enemy and he
can make you sick. But
you have the power to
Fight BAC!
and keep your food safe.

27. Unscramble the words to reveal the secret
message
1. swah __________
2. tofne __________
3. ndhas __________
4. uracsfse __________
5. dan __________
______ _______ ______ ________ ________

28. Identify the hazards

29. (3) Main Causes of Food Borne
Illness
 Cross- Contamination
 Time-Temperature Abuse
 Poor Personal Hygiene

30. Cross contamination

31. Cross Contamination
- occurs when microorganisms are transferred from one
surface or food to another.
The bacteria can transfer from:
1. Hand to food
2. Food to food
3. Equipment to food

32. Preventing
Hand to food:
 Wash hands properly
Cover cuts, sores and wounds
Keep fingernails short, unpolished & clean
Avoid wearing jewelry, except for plain ring

33. How to wash hands?

34. How to wash hands?
 1) Use the hand washing sink with running at
approximately 100°F and liquid soap.
 2) Lather hands and exposed arms
 3) Rub hands for at least 20 seconds
 4) Wash hands thoroughly, paying attention to
fingernails
 5) Rinse in clean running water. Turn off the faucet
with paper towel in your hands
 6) Dry hands using paper towel or air dryer. Not cloth
or apron

35. When to wash hands?
Before:
 Beginning food preparation
 Putting on disposable gloves
 Serving customers
After:
 Arriving at work and after break
 Using the restroom, washing
sinks
 Eating, drinking, smoking,
chewing tobacco and gums
 Using the telephone
 Using handkerchief or tissue
 Using handkerchief or tissue
 Handling inventory
 Handling raw foods
 Touching or scratching a part
of the body
 Coughing, sneezing
 Handling garbage
 Touching dirty surfaces

36. Food to Food Contamination
 - When harmful organisms from one food contaminate
other foods. (raw meats, thawing meat on top of the
shelf where it can drip on the other foods)

37. Preventing food to food
contamination
 Store cooked foods that will not be cooked in the
refrigerator on a higher shelf than raw foods.
 Best to practice mix left over foods with fresh foods
 Wash fruits & veg, in a cold running water
 Do not let raw meat and raw vegetables be prepared on
the same surface at the same time

38. Equipment to Food Contamination
 How to prevent:
 Use separate cutting boards for different foods (meat-
veg)
 Prepare raw foods in separate area from fresh and
ready to eat foods
 Clean & sanitize equipment, work surfaces & utensils
after preparing each foods
 Use specific containers for various food products.
 Make sure cloth and paper towel use for wiping spills
are not used for any other purposes

39. Time Temperature Abuse

40.  TIME TEMPERATURE ABUSE – happens when the
food is exposed to Temperature Danger Zone (41⁰F -
140⁰F) for more than 4 hrs.

41. Time Temperature Abuse occur
when:
 Food is not stored, prepared or held at a required
temperature
 Food is not cooked or reheated to temperature high
enough to kill harmful microorganisms
 Food is not cooled low enough fast
 Food is prepared in advance and not set to a safe
required internal temperature while the food is on
hold

42. Preventing Time Temp. Abuse
 Never expose the food to Temperature danger zone:
41°F - 140°F
 Not to exceed 4 hours, except cool-down
 Document temperatures & time
 Includes receiving, storage, preparation, holding,
serving, cooling, and reheating
 Pass food through danger zone quickly

43. Keep hot foods hot. Keep cold foods cold
Don’t keep the food at all
Internal temperature should be 140°F to prevent
harmful microbes from growing

44. Poor Personal Hygiene

45. Stay home if someone is suffering
from these illnesses:
 Hepatitis A
 Shigella
 E-Coli Infection
 Salmonella
 * Sick employees must not work with foods*

46. Keeping Good Personal Hygiene
 Medicines should be kept inside the locker and away from
foods
 Clean and cover cuts and wounds
 Never use bare hands when handling ready to eat foods
 Disposable gloves should be used once
 Take a bath everyday
 Wear appropriate attire
 Refrain from wearing jewelry, make ups, and nail polish
 Observe proper hand washing procedures at all times

47. POTENTIALLY HAZARDOUS
FOODS
 Food most likely to become unsafe typically has the
following characteristics:
 Water activity level of .85
 Ph level 4.6 to 7.5
 High protein content

48.  Fish
 Meat (beef, pork, lamb)
 Milk & milk products
 Cooked rice, beans
 Textured Soy Protein
 And meat alternatives
 Poultry
 Sea foods
 Sprouts & raw seeds
 Sliced melons
 Eggs
 Baked/boiled potatoes
 Garlic in Oil Mixture

50. SAFETY in the kitchen means
using precautionary methods in
the kitchen to prevent an
accident. Most accidents in the
kitchen are due to carelessness.

52. Basic Rules of Kitchen
Safety

53. 1.Wear appropriate ,clean
clothing on the lab days

54. 2. Never cook in loose clothes and keep
long hair tied back. You don’t want
anything accidentally catching fire.

55. 3. Store knives in a wooden block
or in a drawer.

56. 4. Keep potholders nearby and
use them!

57. 5. Don’t let temperature-sensitive
foods sit out in the kitchen.

58. 6. Separate raw meat and poultry from other
items whenever you use or store them.

59. 7. When possible use a kitchen tool,
not your hands to complete tasks.

60. 8. Wipe up spills
immediately. Keep the floor dry
so that no one slips and falls.

61. 9. Get a fire extinguisher and
First Aid Kit for your kitchen

62. Sanitation in food
Preparation

63. SANITATION is the
process of handling food
in ways that are clean and
healthy.

64. 1. Wash your hands before handling
food and after handling meat or
poultry.

65. 2. Repeatedly
wash your hands
when necessary –
especially after
coughing,
sneezing or using
the restroom.

66. 3. Wash dishes, pans and utensils as
you use them, allowing them to dry on
the drain board when possible.

67. 4. When tasting foods, use a spoon
other than the one used for stirring .
Use a clean spoon for each person
tasting and for each time food tasted.

68. 5. Proper garbage disposal

70. EIGHT
LEADING CAUSES
OF FOODBORNE
ILLNESS.

71.  1) Cross-
contamination
between raw and
cooked and/or
ready-to-eat foods.
It generally results
from poor personal
hygiene (worker’s
hands), or from
using unsanitized
equipment

72. 2) Inadequate re-heating of
potentially hazardous foods.
All leftovers intended must be
re-heated to 165 oF within a
2-hour period

73.  3)Foods left in the
temperature danger
zone (TDZ) too long.
Time in the TDZ is
cumulative. After 4
hours the potentially
hazardous foods must
be discarded

74. 4) Raw,
contaminated
ingredients
used without
further cooking.

75. 5) Foods prepared
too far in advance.
This is generally
coupled with
holding food in the
TDZ too long

76. 6)Infected food
handlers and poor
work habits.

77. 7) Failure
to properly
heat or cook
food

78. 8) Failure to properly
cool food, poor cooling
practices result in
potentially hazardous
foods being held in the
TDZ for long periods of
time

79. Time to learn
how to
FIGHT BAC !

80. CLEAN: Wash hands and surfaces often.
SEPARATE: Don’t cross contaminate
COOK: To proper temperatures
CHILL: Refrigerate promptly.

81. IT IS BETTER
TO BE SAFE
THAN
SORRY!

83. Preparing meal
safe and sanitary
ensure physical,
mental and emotional
security and chance
to become productive
individual.

96. Directions: Write S if the statement is SAFE ,
write US if the statement is UNSAFE .
1. Use a towel or your apron to remove a pan from the oven.
2. Store knives in a wooden block or in a drawer.
3. Wipe up spills on the floor right away.
4. Patronizing street foods.
5. Tie back long hair.
6. All bullying incidents shall be reported to the School CPC.
7. Use electric appliances with wet hands.
8. Wearing loose clothing while working in the kitchen.
9. Cut away from your body when using a sharp knife.
10. Keep cabinet doors open so everything is in easy reach.
SAFE
SAFE
SAFE
SAFE
UNSAFE
UNSAFE
SAFE
UNSAFE
UNSAFE
UNSAFE

97. Chapter 1
On Baking 3rd edition
Sarah R. Labensky, Priscilla Martel and
Eddy Van Damme

98. Birth of the Bakeshop and Restaurant
• Bread making in rustic stone ovens dates back to the
Neolithic period (4000 B.C.E.).
• Egyptians discovered the effect of wild yeast to leaven
bread; by the first millennia B.C.E., more than 70 kinds
of bread were documented there.
• Bread making and confectionery were among the first
labor activities organized into specialized trades.
 Historians credit ancient Greeks with spreading the
professions throughout the Mediterranean region.

99. Refined Sugar and the
Art of Confectionery
 The appetite for sweet foods is the only universal taste
preference.
 Historians assume that for much of history, fruits and
honey were the primary sweeteners.
 The process of extracting sugar from sugar cane spread
throughout the Mediterranean region during the 13th
through 15th centuries.
 Columbus carried sugarcane to islands in the
Caribbean.
 Sugar beets are another source of refined sugar.

100. Bakery Guilds and the First Restaurant
 The European guild system organized the sale and
production of goods to ensure consistent products.
 Early guilds existed for the pâtissier (who cooked poultry, pies and
tarts) and the tamisiers (who baked breads).
 The first restaurant where food was prepared and on
premises and served opened by Monsieur Boulanger in
Paris in 1765.
 Following the first restaurants, pivotal figures in the industry from
its inception to the mid- 20th century are examined:
 Antonin Carême
 Charles Ranhofer
 Cesar Ritz
 Auguste Escoffier

101. Historical Overview
 Among important figures in the evolution of culinary,
baking and pastry arts from mid-20th century to
present day:
• Fernand Point
• Paul Bocuse
• Jean and Pierre Troisgros
• Alain Chapel
• Francois Bise
• Louis Outhier
• Michel Guérard
• Roger Vergé
• Gaston Lenôtre
• Lionel Poilâne
• Pierre Hermé

102. An American Culinary
Revolution
 Artisan movement, of hand crafted foods especially
bread is taking hold.
 New American Cuisine, born in the 1970’s, based on
using fresh, ingredients in season evolving into the
farm-to-table movement.
 Among some of the figures influencing cooking in
America during the late 20th century are:
 Alice Waters
 Lindsey Shere
 Steve Sullivan
 Nancy Silverton
 Maida Heatter

103. Kitchen Brigade
 The text takes a close look at the structure of the
kitchen brigade, especially as it relates to the pastry
chef.
 Brigades may have:
 Executive chefs with:
 Sous-chef and/or
 Area chefs
 Pastry chefs overseeing:
 Bread baker
 Confectioner
 Ice cream maker
 Decorator

104. The Professional Pastry Chef
and Baker
 Attributes a student must cultivate for a successful
career:
 Knowledge
 Skill
 Taste
 Judgment
 Dedication
 Pride

105. DEFINITION OF TERMS

106. Process of cooking by indirect heat
or dry heat in a confined space as in a
heated oven with the use of gas,
electricity, wood, charcoal, or oil at
temperature from 250 0F – 450 0F.

107. BAKE
To cook in an oven with dry heat. The
oven should always be heated for 10 to 15
minutes.

108. Baking Time
the time needed to bake
completely

109. Bag Out
-To press product out of a conical canvas bag onto
baking pans in the desired forms for oven
portioning.

110. BATTER
A mixture of flour, liquid and other
ingredients that is thin enough to pour.

111. BEAT
To thoroughly combine ingredients and
incorporate air with a rapid, circular motion.
This may be done with a wooden spoon, wire
whisk, rotary egg beater, electric mixer or
food processor.

112. Blend
To thoroughly combine all ingredients
until very smooth and uniform.

113. CARAMELIZE
To heat sugar until it is melted and
brown. Caramelizing sugar gives it a
distinctive flavor.

114. COMBINE
To stir together two or more
ingredients until mixed.

115. COOL
To come to room temperature.

116. CREAM
To beat one or more ingredients, usually
margarine or butter, sugar and/or eggs, until
the mixture is smooth and fluffy.

117. CRIMP
To seal the edges of two layers of dough
with the tines of a fork or your fingers.

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

119. CUT IN
To distribute solid fat throughout the dry
ingredients using a pastry blender, fork or
two knives in a scissors motion.

120. DASH
A measurement less than
1/8 teaspoon.

121. DOUGH
A soft, thick mixture of
flour, liquids, fats and
other ingredients.

122. DOT
To distribute small amount of
margarine or butter evenly over
the surface of pie filling or
dough.

123. DRIZZLE
To drip a glaze or icing over
food from the tines of a fork
or the end of a spoon.

124. DUST
To sprinkle lightly
with sugar, flour or
cocoa.

125. FLUTE
To make or press
decorative pattern into the
raised edge of pastry.

126. FOLD IN
To gently combine a heavier mixture
with a more delicate substance such as
beaten egg whites or whipped cream
without causing a loss of air.

127. GLAZE
To coat with a liquid, thin
icing or jelly before or after
the food is cooked.

128. Gluten
the rubbery, elastic substance
formed when flour and water
are mixed into dough.

129. Gradually
the act of proceeding by
stages.

130. GRATE
To shred with a hand-
held grater or food
processor.

131. GREASE
To rub fat on the surface of
a pan or dish to prevent
sticking

132. Ice
to decorate a product by
applying sugar preparation.

133. Invert
To turn the baking pans
upside down

134. KNEAD
To fold, push and turn dough or
other mixture to produce a
smooth, elastic texture.

135. LUKEWARM
A temperature of about 105
degrees F. that feel neither hot
nor cold.

136. MIX
To stir together two or more
ingredients until they are
thoroughly combined.

137. PROOF
To allow yeast dough to rise before
baking. Or, to dissolve yeast in a warm
liquid and set it in a warm place for 5 to
10 minutes until it expands and becomes
bubbly.

138. REFRIGERATE
To chill in the refrigerator
until a mixture is cool or a
dough is firm.

139. Rounding
Shaping of dough into a
smooth, rounded ball.

140. Shrink
To contract or lose
volume during and after
baking.

141. Sifting
running material
through a sieve.

142. SOFTENED
Margarine, butter, ice cream
or cream cheese that is in a state
soft enough for easy blending, but
not melted.

143. SOFT PEAKS
To beat egg whites or whipping cream
to the stage where the mixture forms
soft, rounded peaks when the beaters
are removed.

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

145. STIFF PEAKS
To beat egg whites to the stage
where the mixture will hold stiff,
pointed when the beaters are
removed.

146. STEAM
To cook food on a rack or in a
wire basket over boiling
water.

147. WHIP
To beat rapidly with a wire
whisk or electric mixer to
incorporate air into a mixture
in order to lighten and
increase the volume of the
mixture.

148. Principles of Baking

149. Principles of Baking
 This chapter introduces the student to the
scientific basis for what takes place in the
bakeshop.
 Concepts and vocabulary presented here are used
and expanded upon throughout the text.
 Understanding the science of mixing fat, flour and
water to make a finished product makes for a well-
rounded professional.

150. Mixing
Once ingredients are measured, they must be MIXED
Mixing accomplishes:
 Even distribution of ingredients
 Breakdown of fats and liquids, causing them to
emulsify
 Activation of the proteins in wheat flour causing
formation of gluten
 Incorporation of air (aeration) into dough.

151. Mixing

152. Importance of Moisture
 Moisture dissolves ingredients, helps hydrate and
activates compounds in dough
 Doughs have low water content.
 Yeast bread dough, cookie dough, pie dough.
 Batters generally contain more liquids, fat and sugar
than doughs.
 cake batter, muffin batter and pancake batter.

153. Heat Transfer
 Conduction - movement of heat from one item to
another through direct contact.
 Pan placed over burner
 Convection - transfer of heat through a fluid, which
may be liquid or gas.
 Hot air circulating in oven

154. Heat Transfer (cont.)
 Radiation - transfer of heat through waves that move
from the heat source to the food.
 Infrared cooking
 Microwave ovens

155. Baking and Cooking Methods
 Dry-heat cooking uses air or fat and is the principal
method to cook:
 batter
 dough
 Moist heat uses water or steam for cooking:
 fruits
 tenderizing foods
 reducing liquids

156. Cooking Methods

157. The Baking Process
 Batters and dough pass through 9 stages during
the baking process:
 Gasses form
 Gasses are trapped
 Starches gelatinize
 Proteins coagulate
 Fats melt
 Water evaporates
 Sugars caramelize
 Carryover baking
 Staling

158. What is Flavor and Taste?
 Flavor - combination of the tastes, aromas and other
sensations in the mouth.
 The five primary Tastes are:
 Sweet
 Sour
 Salty
 Bitter
 Umami

159. Science of Taste
 Chewing releases flavor compounds in food
 Taste buds on the tongue detect taste and flavor
compounds
 Aromas and odor compounds reach olfactory bulb
through internal and external nostrils

160. Effects on Flavor Perception
 TEMPERATURE. Foods at warm temperatures offer
the strongest tastes.
 CONSISTENCY of the product
 PRESENCE OF CONTRASTING TASTES
 PRESENCE OF FATS
 COLOR

161. Compromises to Taste
Perception
 Sense of taste can be challenged by factor’s beyond
one’s control.
 Age
 Health
 Smoking

162. 1. A disease carried or transmitted to people by food.
2. means using precautionary methods in the kitchen to
prevent an accident. Most accidents in the kitchen are
due to carelessness.
3. is the process of handling food in ways that are clean and
healthy. means using precautionary methods in the
kitchen to prevent an accident.
4. 3 types of food contaminants
5. Process of cooking by indirect heat or dry heat in
a confined space as in a heated oven with the use
of gas, electricity, wood, charcoal, or oil at
temperature from 250 0F – 450 0F. accidents in
the kitchen are due to carelessness.

163.  6. To cook in an oven with dry heat. The oven should
always be heated for 10 to 15 minutes.
 7. To allow yeast dough to rise before baking. Or, to dissolve
yeast in a warm liquid and set it in a warm place for 5 to 10
minutes until it expands and becomes bubbly.
 8. A soft, thick mixture of flour, liquids, fats and other
ingredients.
 9. To heat sugar until it is melted and brown. Caramelizing
sugar gives it a distinctive flavor.
 10. To beat rapidly with a wire whisk or electric mixer to
incorporate air into a mixture in order to lighten and
increase the volume of the mixture.

166. ELECTRIC HAND MIXER
An electric hand mixer assists in mixing
together ingredients for cookie, cake
and bread dough. You can also use this
handheld appliance to whip egg whites
or mashed potatoes. Handheld electric
mixers come with attachments like wire
beaters or whisks that you insert into
the bottom of the mixer. After plugging
in your hand mixer, you choose a speed
setting, turn on the appliance and mix
together ingredients in a bowl.

167. ELECTRIC
STAND MIXER

168. BAKERS’ SCALES BALANCE
It is used for weighing
quantities of dry and wet
ingredients. Available in
household or commercial scale
and in different capacities.
Practical for portion control
and absolute portion-control
yield.

169. DOUGH CUTTER OR BENCH
SCRAPER
This is made of either metal or plastic. It is
rectangular piece used to either divide dough
into equal portions or to just simply scrape off
excess dough from the bench(kneading
Surface).

170. Whisks
used to whisk or stir wet or dry
ingredients together, beating
egg whites or cream, stirring
ingredients as they heat in a
saucepan and folding
ingredients together. Whisks
come in various sizes and
strength of wire.

171. Measuring Spoons
Measuring spoons are used
for measuring small
amounts of ingredients such
as spices, leaveners, and
extracts, and very small
amounts of liquids.

172. MEASURING CUPS
Basic dry measuring cups are purchased in a set
that includes 1/4 cup, 1/3 cup, 1/2 cup, and 1
cup. Larger measuring cup sets may also
include 1/8 cup, 2/3 cup, 3/4 cup and 1½ cup
measures. A dry measuring cup does not have a
pouring spout; instead they should have a
straight edge to allow for easy leveling. Dry
measuring cups are used to measure all dry
ingredients such as flour, sugar, and oats,
also for semisolid ingredients such as jam,
shortening, sour cream, and peanut butter.

173. Liquid Measuring
Cups/Measuring Glass
All liquid ingredients, such as water, milk, or juice are
measured in a liquid measuring cup. Liquid measuring
cups should be made of clear glass or plastic, have a pouring
spout, and have clear measurement markings on the side. It
is handy to have a 1 cup measure, along with a 2 cup and 4
cup measure for most baking projects. Liquid measuring
cups are also handy for warming milk or melting butter in
the microwave. To accurately measure, place the measuring
cup on a flat surface and pour the liquid in up to the marking
for the amount you need. Let the liquid stop swishing around
to determine the level it is at.

174. Pastry Blender
A pastry blender, also known as a dough
blender, is used to cut butter or other
fat into dry ingredients, such as when
making piecrust, scones, or biscuits. A
pastry blender has stainless steel wires
shaped into a half-moon, with a stainless
or wooden handle for gripping. In place of
a pastry blender, two kitchen knives also
work well for cutting the ingredients
together.

175. PASTRY BRUSH
used to brush liquid type ingredients onto
pastries or breads. For example use a pastry brush
to brush butter onto a hot loaf of bread, or an egg
wash onto bagels, or milk onto a pie crust, or to
wash down the sides of a saucepan when melting
and caramelizing sugar. A pastry brush is even
helpful for brushing excess flour from dough
during rolling, and brushing up spilled flour on the
kitchen counter.

176. ROLLING PIN
Helps flatten or spread dough to a
uniform thickness before cutting
and baking.it also help knead and
flatten lumps of dough.

177. RUBBER SPATULA
Spatulas have many uses including scraping
batters down from the sides and bottom of a
mixing bowl, spreading fillings, stirring
stovetop custards and chocolate while heating,
folding lighter ingredients into heavy batters,
scrambling eggs, and more.
Spatulas come in a variety of sizes and may be made
of a solid piece of silicone or have a silicone blade
attached to a wooden, plastic or stainless steel
handle. A small 1 inch spatula is handy for scraping
out the inside of measuring cups and containers. A 2
inch spatula is good for stirring, blending, and
scraping the sides and bottom of a mixing bowl. A
larger 3 inch spatula is best for folding ingredients
together.

178. Wooden Spoons
Wooden spoons are strong
and durable, withstand heat,
won’t scratch nonstick pans,
and perfect for stirring
almost anything,
including hot liquids on
the stovetop.

179. Sifter/SIEVE
This is bowl-shaped, made
of fine mesh, and has a long
handle. It is used for sifting
flour, dusting cakes with
powdered sugar or cocoa
powder, and in straining
liquids from solids.

182. DOUBLE BOILER
A Double Boiler consists of two
pans that nest together. The top
pan hold the food to be
melted (like chocolate), the
bottom pan holds and inch or
two of water, which is heated
to a simmer. The heat from the
boiling water gently melts the
chocolate in the upper pan.

183. SAUCEPANS
A cooking utensil that is round in
shape with high, straight sides
and a longer handle. Equipped
with a tight fitting cover, the
saucepan can range in sizes to
hold contents for one pint or in
sizes up to four quarts. They are
made of materials such as
stainless steel, copper, anodized
aluminum, glass, and enameled
steel or cast iron. A saucepan has
many uses, including preparation
processes such as boiling water,
for making sauces and soups, or
for braising foods.

184. SKILLET A frying pan, frypan, or skillet is
a flat-bottomed pan used for
frying, searing, and browning
foods. It is typically 200 to 300
mm (8 to 12 in) in diameter with
relatively low sides that flare
outwards, a long handle, and no
lid

186. COOKIE AND BAKING
SHEETS
Cookie sheets are rimless, flat metal
sheets, perfectly designed for placing
rows of cookies. They normally have a
small rim on the short sides for easy
gripping. The long flat edges allow you
to slide cookies off the sheet after
baking

187. JELLY ROLL PANS
Jelly Roll pans are the same as a baking sheet.
They have a raised edge all around, usually ½
to 1 inch high. The most all-purpose size to
have is a 12½ x 17½ by 1 inch Jelly Roll Pan. Jelly
roll pans are most often used to make bar
cookies, shortbread, sponge cakes, sheet
cakes, focaccia breads, and more. A jelly
roll pan is also good to place under a fruit
pie as it is baking to catch overflowing
juices, and to hold springform and tart
pans with removable bottoms while
baking.

188. LOAF PANS
Loaf pans are used for most quick bread
recipes, such as banana bread and
zucchini bread. Metal, stone, glass, and
ceramic loaf pans all work well for quick
breads. Loaf pans can also be used for yeast
breads. The most useful sizes are a 9¼ x 5¼ x
2½ inch loaf pans for larger loaves and 8½ x
4½ x 2½ inch loaf pans for smaller loaves.
Darker loaf pans are good for crusty yeast
breads; however light aluminum is best for
sweet and quick breads so they don’t over-
darken.

189. MUFFIN PANS AND
BAKING CUPS
Muffin pans are a rectangular metal
baking pan with six or twelve cup,
used to bake both muffins and
cupcakes. Muffin pan sizes are
typically mini, standard, and jumbo
sized. Each cup is normally lined
with paper baking cups, and then
filled with muffin or cake batter.
Muffin pans can also be used to
bake dinner rolls or individual
brownies.

190. Tube Pans
The tube is used to conduct heat
through the center of a cake,
ensuring that the cake bakes
evenly. Tube pans come in a
variety of shapes and sizes.

191. BAKEWARE PANS
ROUND
PAN

193. CAKE TESTER
This is a stainless steel wire which is
inserted in the batter/ dough while it is
being baked in the oven. This is inserted to
test if the cake/bread is already done. If the
tester, after it has been inserted, comes out
clean, then the product is baked enough
already.

194. KITCHEN TIMER
This will help you perform different
task at the same time; thus, it lets
you maximize your time. It usually
comes in one-hour range. Some are
manual form(winding) while the
others are in digital form(battery
operated)

195. OVEN
The most important equipment in
your kitchen or bakery is the oven,
available in gas fired, electric,
microwave or convection variety.
Commercial models come in deck
or stack-up design reel or with
rotating shelves.
An enclosed space where
food is cooked by being surrounded
by hot air.

196. BAKER’S PEEL or TRANSFER PEEL
is a flat wooden metal shovel
used to slide breads and pizza
onto the floor of the deck oven.

198. Offset Spatula
An offset spatula has a long, narrow,
flexible stainless steel blade that allows
easy frosting of cakes. You can easily
spread frosting or whipped cream
around the sides of the cake with this
spatula, and it is flexible enough to use
to create fanciful frosting swirls on top.
A small offset spatula is good for frosting
cupcakes or cookies.

199. Wire Cooling Rack
Wire cooling racks are a necessity for setting just-
out-of-the-oven hot baking pans to cool. Hot pans
placed on a flat surface can cause the baked item to
become soggy, due to condensation that forms under
the pan. Cooling racks are also helpful to use when
drizzling icing or chocolate on top of cookies, cakes,
or pastries as the icing drips thru the rack instead of
forming a puddle.

200. Pastry Bag and Decorating
Tips
Pastry bags and pastry
tips are used to pipe
decorative borders of
icing or chocolate onto
cakes and cookies, or
for pressing out small
cookies or chocolate
shapes.

201. Cake Turntable
A cake turntable, also
known as a cake stand,
makes frosting a cake, or
more elaborate cake
decorating easier. A cake
turntable is like a lazy
Susan; it should sit on a
small pedestal and turn
easily without wobbling.

203. FLOUR
Flour is the foundation of nearly every
kind of baked good. It provides the structure
for the sugar, fats, liquids and flavorings that
make the cake/ bread, literally.
Flour provides bulk and structure to
bake goods . Some flours are used to
thicken liquids in items such as pudding and
pie fillings, or to prevent food from sticking
during preparation and baking.

204. 3 kinds of Flour used in baking process
1. BREAD FLOUR
It contains 11.8% protein and has more gluten
which, in effect, process a tougher product. It is used
in breads and sweet dough like donuts and pate
choux.
2. ALL PURPOSE FLOUR
It contains 10.5% protein. This is made from
whole or white flour. It also has less gluten and is
commonly used un pie doughs, cookies, and others.

205. 3. CAKE FLOUR
It contains 7.5% protein.
This produces the lightest
product. It is used in cakes, light
muffins, and others.

206. SUGARS
- a sweetener which can also be
called sucrose. It is the by-product of
sugar cane.
- They provide flavor and color,
tenderize products by weakening gluten
strands, provide food for yeasts, serve as
preservative and act as a creaming or
foaming agent to assist with leavening.

208. 1.Granulated Sugar
Also referred to as white sugar , granulated
sugar is the most commonly used in baking.
When a recipe calls for “sugar” this is the one
to use.

209. SUPERFINE OR CASTOR
SUGAR
is a granulated sugar with a smaller-
sized crystal. It can be produced by
processing regular granulated sugar
in a food processor for a few
moments. Superfine sugar dissolves
quickly in liquids and produces light
and tender cakes.

210. 2. Brown Sugar
This is refined white sugar mixed with refined molasses.
This is normally packed when measured.
Brown sugar is available in both light and dark varieties;
dark brown sugar has more molasses and stronger flavor.

211. 3.Turbinado Sugar
Sometimes called Demerara sugar, is
the closest consumable product to raw sugar.
It is partially refined, light brown in color,
with coarse crystals and a caramel flavor. It is
sometimes used in beverages and certained
baked goods.

212. POWDERED SUGAR
or Confectioner’s Sugar is made by grinding
granulated sugar crystals through varying
degrees of fine screens. Because of powdered
sugar’s tendency to lump, 3 percent cornstarch
is added to absorb moisture.
Powdered sugar is most often used in
icings and glazes and for decorating baked
products.

214. 1. Maple Syrup
made from the sap of sugar maple trees.
Sap is collected during the spring, then boiled to
evaporate its water content, yielding a sweet
brown syrup.

215. 2. Honey
This is a natural sweetener made by
bees with 40% fructose and 30% glucose.
This is 25% sweeter than sucrose and
contains 15% water. Sugar can be
substituted with honey.
Example: 1 c sugar = ¾ c + 2T honey

216. 3. Corn Syrup
This is derived from corn. The cornstarch is
broken down by an acid and is transformed into
sugar. Then vanilla and salt are added.
This extremely thick or viscous and less sweet-
tasting than honey or refined sugar. Its viscosity gives
foods a thick , chewy texture. It stabilizes products
made with sugar, preventing them from
recrystallization.
Corn syrup is available in light and dark forms;
the dark syrup has caramel color and flavor added.

217. 4. Glucose
This is also made from corn
and is used in candy-making
and sugar work. This prevents
crystallization(solidifying of
liquid sugar) and is the least
sweet of sugars.

218. Inverted Sugar
a dense sugar syrup produced
by refining sucrose with an acid.
Invert sugar is about 20 to 30
percent sweeter than regular
sucrose.

219. Invert sugar is used extensively in confectionary for
preparations such as ganache, jellies, fudge, and taffy
and in the preparation of sorbets and ice cream. Its
ability for controlling crystallization and creating a
smoother mouth feel in these products is the main
reason why it is used in the first place. Invert sugar is
hygroscopic which leads to a reduction of available
water in food preparations, resulting in a longer shelf
life of countless products. It lowers the spread of
bacteria and basically acts as a preservative. The
humectant properties of invert sugar are high and will
keep products such as fillings for chocolates and fudge
much longer moist and tender. Invert sugar also
contributes to the Maillard reaction (caramelizing) and
consequently will aid the browning process.

220. SUGAR SYRUP take two forms:
1. SIMPLE SYRUP
- which are mixtures of sugar and water.
- they are used to moisten cakes and to make
sauces, sorbets and beverages.
2. COOKED SYRUP
which are made of melted sugar cooked until it
reaches a specific temperature.

221. CONCENTRATED COOKED SUGAR SYRUPS
 Meringue, buttercream, candy, caramel sauce and
other confections often need liquid sugar that will be
firm when cool or have a cooked caramel flavor. For
these purposes, sugar needs to be cooked to
temperatures far higher than for simple syrups.
 A small amount of water is generally added at the
beginning to help the sugar dissolve evenly. As the
mixture boils, the water evaporates, the solution’s
temperature rises and its density increases.

222. STAGES OF COOKED SUGAR
STAGE TEMPERATURE ICE-WATER TEST-ONE
DROP
Thread 2360F (1130C) Spins a 2-in. (5-cm)
thread when dropped
Soft ball 2400F ( 1160C ) Forms a soft ball
Firm ball 2460F ( 1190C ) Forms a firm ball
Hard ball 2600F ( 1270C ) Forms a hard, compact
ball
Soft crack 2700F ( 1320C ) Separates into a hard, but
not brittle , thread
Hard crack 3000F ( 1490C ) Separates into a hard,
brittle sheet
Caramel 3380F ( 1700C ) Liquid turns brown

224. FATS
 Is the general term for butter, lard, margarine,
shortening and oil.
• Fats provide flavor and color, add moisture and
richness, assist with leavening, help extend a
product’s shelf life and shorten gluten strands,
producing tender baked goods.
• The flavor and texture of a baked good depends on
the type of fat used and the manner in which it is
incorporated with other ingredients.

225. FATS
 In pastry dough, solid fat shortens or tenderizes the
gluten strands, in bread doughs , fat increases loaf
volume and lightness, in cake batters, fat incorporates
air bubbles and helps leaven the mixture.

226. SHORTENINGS
 Any fat is a shortening in baking because it shorten the
gluten strands and tenderizes the product. What is
generally referred to as shortening, however, is a type
of solid, white, generally flavorless fat, specially
formulated for baking.

227. 1.Shortening
- Are made form animal fats and/ or vegetable
oils that are solidified through hydrogenation.
- These products are 100% fat with relatively high
melting point.
- Solid shortening are ideal for greasing baking
pans because they are flavorless and odorless.

228. HYDROGENATION
 The process, used to harden oils, hydrogen atoms are
added to unsaturated fat molecules, making them
partially or completely saturated and thus solid at
room temperature.

229. EMULSIFIED SHORTENINGS
 Also known as high-ratio shortenings, are used in the
commercial production of cakes and frostings where
the formula contains a large amount of sugar.

230. - a fatty substance produced by agitating or
churning cream.
- Its flavor is unequaled in sauces, breads
and pastries.
- Butter contains at least 80% milkfat, not
more than 16% water and 2 to 4 % milk solids.
- it may or may not contain added salt.
2. Butter

231. – is preferred for baking because it tends to be
fresher, and additional salt might interfere with
product formulas.
UNSALTED BUTTER
SALTED BUTTER
Is butter with up to 2.5 % salt added. This not
only changes the butter’s flavor, it also
extends its keeping qualities. When salted
butter is used, the salt content must be
considered in the total recipe.

232. 3. Margarine
- Manufactured from animal or vegetable fats or a
combination of such fats.
- Flavorings, colorings, emulsifiers, preservatives and
vitamins are added, and the mixture is firmed or
solidified by exposure to hydrogen gas at very high
temperatures, a process known as hydrogenation.
- Margarine melts at a slightly higher temperature than
butter, making it useful for some rolled-in doughs such
as puff pastry or Danish.

233. 4. Lard
is rendered pork fat. It is a solid white product
of almost 100% pure fat; it contains only a small
amount of water. Lard yields flaky, flavorful
pastries, such as pie crusts, but is rarely used
commercially because it turns rancid quickly.

235. Milk provides texture,
flavor, volume, color
and nutritional value
for cooked or baked
items.

237. 1. Evaporated Milk
 It is heated to 200F, thus most of the water is
evaporated from it. It has a cooked taste.
 The concentrated liquid is canned and heat-
sterilized.

238. 2.Condensed Milk
 It contains large amount of sugar (40-45%).
 Is also canned; the canning process darkens the color
and adds a caramel flavor

239. 3. DRY MILK POWDER
 Is made by removing virtually all the moisture from
pasteurized milk.
 Dry whole milk, non fat milk and buttermilk are
available.

240. - is a rich, liquid milk product containing at
least 18% fat.
- It must be pasteurized or ultra-
pasteurized and may be homogenized.
- Cream has a slight yellow or ivory color
and is more viscous than milk.
- It is used throughout the kitchen to give
flavor and body to sauces, soups and desserts.
- Cream is marketed in several forms with
different fat contents.

241. 1. HALF-and HALF
a mixture of whole milk and cream containing
between 10% and 18% milk fat.
It is often served with cereal or coffee, but does
not contain enough fat to whip into a foam.

242. 2. LIGHT CREAM, COFFEE CREAM
AND TABLE CREAM
are all products with more than
18% but less than 30 % milkfat. These
products are often used in baked goods
or soups as well with coffee, fruit and
cereal.

243. 3.LIGHT WHIPPING CREAM
- or simply, whipping cream, contains
between 30% and 36 % milkfat.
- It is generally used for thickening and
enriching sauces and making ice cream.
- it can be whipped into a foam and used as a
dessert topping or folded into custards or
mousses to add flavor and lightness.

244. 4. HEAVY CREAM
- or heavy whipping cream, contains
not less than 36 percent milk fat.
- It whips easily and holds its whipped
texture longer than other creams.
- It must be pasteurized, but is rarely
homogenized.
- heavy cream is used throughout the
kitchen in the same ways as light whipping
cream.

246. 1. Sour Cream
- is produced by adding the same culture to
pasteurized, homogenized light cream.
- the resulting product is a white, tangy gel used
to give baked goods a distinctive flavor.
- must have a milkfat content o not less than 18%.

247. 2. BUTTERMILK
- originally referred to the liquid
remaining after cream was churned into
butter.
- buttermilk is produced by adding a
culture to fresh, pasteurized skim or low-fat
milk. This results in a tart milk with a thick
texture.

248. 2.YOHURT
a thick, tart product made from milk (either whole, low-fat or
non fat ) culture with Lactobacillus bulgaricus and streptococcus
thermophilus.

250. FRESH OR UNRIPENED CHEESES
 CREAM CHEESE
 MASCARPONE (mas-cahr-pohn-ay)
 RICOTTA CHEESE

251. Eggs flavor, leaven and thicken items in the
bakeshop. They enrich and tenderize breads and
extend the shelf life of some baked goods.

252. Eggs are the by-product of a bird’s
reproductive system. They come in
different sizes and colors. Eggs are
made up of protein which has the
ability to aid in combining fat and
liquids(emulsification).

254. Percent Water Protein Fat Ash
Whole egg 74 13 11 1
White 88 11 .. ..
Yolk 48 17 33 1
Composition
An average-sized egg weighs approximately 57
grams (about 2 ounces). Of this weight, the shell
constitutes 11 percent; the white, 58 percent; and the
yolk, 31 percent. Normally, these proportions do not
vary appreciably for small or large eggs. The
percentage composition of the edible portions is:

255. One large egg is 1 2/3 oz (47.03 grams) or 9 ½ pieces per
pound.
One large egg yolk is 2/3 oz (18.70 grams) or 24 yolks per
pound.
One large egg white is 1 0z(28.33 grams) or 16 egg whites per
pound.

256. Here are some things you must remember
when dealing with eggs:
Blood spots seen in an egg is harmless. Eggs will
keep up to five weeks when refrigerated and only
four days when unrefrigerated.
Eggs kept in room temperature should be used the
same day.

258. Leavening agents can come in block or
powder form. They are usually added to
the dough to enable it to rise, because
leavening agents have the ability to
produce carbon dioxide when exposed to
heat.

259. These agents are the ones
responsible for making your
dough and cake rise. They are
of two Kinds:
Natural
Chemical

260. 1. NATURAL
These are products of moisture,
temperature, and a food source. They
produce carbon dioxide and alcohol.
YEAST
is a natural leavening agent. This is
grown in molasses and is available in
three forms:

261. A.FRESH
This is slightly dehydrated and compressed.
It can be added directly to a recipe. This form is
preferred by chefs because of easy handling.
B. ACTIVE DRIED
This is 92% dehydrated. This can keep for
years, but it has to be rehydrated in 100F warm
water before using.

262. C. INSTANT
This can also be added directly
to the dry ingredients, but must not
come in contact with moisture before
mixing.

263. 2.Chemical
This kind of leavening agent is
usually in powder form and is used
in the production of cakes, quick
breads, and others.

264. A.BAKING SODA
This contains alkali and sodium or
potassium bicarbonate. It produces
carbon dioxide when it comes in
contact with moisture and acid.
Products made with baking soda
should be baked immediately.

265. B. BAKING POWDER
This is baking soda plus acid and a little
amount of starch which is added to prevent
lumping. Baking powder has a more
controlled action compared to baking soda .
It reacts upon contact with moisture and then
it react again when in contact with heat.

266. EGG, AIR AND STEAM are also
considered leavening agents
because they create air or gas as
well which can cause a product to
rise. Some products which solely
depend on these leavening agents
are angel cakes and cake rolls or
sheet cakes.

267. CREAM OF TARTAR
Tartaric acid with the addition of starch.
Tartaric acid is derived from grapes and the
reason why starch is added to tartaric acid is to
prevent it from caking.
Cream of Tartar is usually used in
meringues. It invert sugar, whitens and
stabilize egg whites, and reacts with the
baking soda contained in baking powder.

269. SALT
 When used in chocolate and caramel candies, salt
heightens contrasting tastes of bitter and sweet.
 In yeast dough, salt slows yeast fermentation.
 Salt also strengthens the gluten structure in bread
dough.
 Omitting or reducing the amount of salt can cause the
dough to rise too quickly, adversely affecting the shape
and flavor of bread.

270. TYPE OF SALT
 Culinary or table salt
 Rock salt
 Sea salt
 Kosher salt

272. Extracts
Extracts are the substance taken from plants
or seeds, and used to flavor foods. For example
vanilla extract is produced from vanilla seedpods.
Flavorings
Flavorings are a natural or artificial
substance added to food to give the food an
identifiable or distinct taste, such as maple
flavoring

273. FLAVORINGS
 Vanilla
 Chocolate
 Coffee
 Tea

274. HERBS & SPECIS
 Mint
 Cinnamon
 Nutmeg
 Sesame seeds
 Poppy seeds

275. • Almonds
• Cashew
• Peanuts
• Pecans
• Walnuts
• Pistachios

277. COCOA SOLIDS
Made by grinding the center
of the cocoa bean (nib) to a liquid
form. Contains about half cocoa
butter and half cocoa solids when
bean is pulverized.
Flavor: Strong
Use: Chocolate ingredient

278. DARK, SEMI-SWEET, BITTER-SWEET
CHOCOLATE
The darkest of eating chocolates,
high chocolate liquor content with added
sweeteners
Flavor: Strong chocolate flavor with
minimal dairy flavor
Use: Chocolate chips, baking,
coatings

279. In the bakeshop, mise en place
means accurate selection and
measurement of ingredients, and
preparation of all the components
and equipment needed to prepare
the final product.

281. COMMON ABBREVIATIONS
lb – pound gal – gallon
oz –ounce t/tsp - teaspoon
Kg – kilogram g – gram
T/tbsp - tablespoon qt - quart
pt - pint fl oz - fluid ounce
c – cup L- liter
ml - milliliter

284. CONVERSION CHART
WEIGHT
1 lb = 16 0z
1 kg = 2.2 lb
1 oz = 28.33 g/ 28 1/3 oz

285. VOLUME
1 L = 33.8 fl.oz
1 gal = 4 qt = 16 cups = 128 fl oz
1 qt = 2 pt = 4 cups = 32 fl oz
1 pt = 2 cups = 16 fl oz
1 cup = 8 fl oz =266.66 ml
1 fl oz = 2 tbsp
1 tbsp = 3 tsp

286. TEMPERATURE
Centigrade = ( Fahrenheit -32) 1.8
Fahrenheit = Centigrade x 1.8 + 32

288. Before you begin any food
preparation, read each recipe
in your menu.
Then assemble all
ingredients, utensils and
cookware to make certain you
have everything on hand.
Prepare your baking pans.

289. To help ensure accurate
baking times, it is
necessary to heat the
oven for 10 to 15 minutes
before baking.

290. Most recipes for baked
goods call for the pan to be
greased, or greased and
floured.
Prepare the pan before
you begin the recipe.

291.  Use a solid vegetable shortening
because it won’t brown or add flavor
to your baked good.
With pastry brush, apply a thin ,
even layer of shortening to the pan.
Grease generously, if specified in
recipe, to ensure easy removal of
baked items from the pan.

292. Or
Spray pan with nonstick
cooking spray

293. Line the pan with parchment paper or
waxed paper cut to the appropriate size
Grease the paper if specified in the
recipe

294. HOW TO MEASURE INGREDIENTS

295. TYPE TOOL
DRY & STICKY Dry Measuring Cups
or Kitchen Scale
LIQUID Liquid Measuring
Cups
TEASPOON&
TABLESPOON
Measuring Spoons
BUTTER /MARGARINE

296. Special Instructions: You will
sometimes encounter
additional instructions that are
required to get the correct
amount of the ingredient. For
example, a recipe might
request "1 cup brown sugar,
firmly packed", or "2 heaping
cups flour." If you encounter
one of these special requests,
consult the table below. Use a
spatula or straight edge of a
knife blade to level the
ingredients even with the top
of the cup.

297. Brown Sugar: Spoon
brown sugar into a dry
measuring cup. Pack it
firmly into the cup
until it is level.
Shortening: Spoon
shortening into a dry
measuring cup. Pack it
firmly into the cup and
level off the top.

298. Liquids: Measure liquids into
glass measuring cups. Get at eye
level with the cup and fill it just to
the measuring line.
Butter: Butter sticks have tablespoon
markings on the wrapper -- 8 per
stick. Just cut off what you need. (Or,
this is good to know: 1 stick equals
1/2 cup butter.

299. Flour
Stir flour in the storage container or bag. Using a large
spoon, lightly spoon flour from the container into the
measuring cup. Do not shake the cup and do not pack the
flour. Using the back of a knife or flat blade spatula, level
off the flour even with the top edge of the measuring cup.
Don't use the measuring cup to scoop the flour out of the
container.

300. Powdered Sugar
Powdered sugar usually needs to be
sifted to remove small lumps. It is
measured by spooning the sugar into
the measuring cup from the container,
then leveling off with the back of a
knife.

302. Yeast
 Is a living organism, one-celled fungus
 Yeast feeds on carbohydrates converting them into
carbon dioxide and ethanol - fermentation
 During the baking process, yeast releases gas that is
trapped in the dough

303. FERMENTATION
 The process by which yeast converts sugar into alcohol
and carbon dioxide; it also refers to the time that yeast
dough is left to rise- that is, the time it takes carbon
dioxide gas cells to form and become trapped in the
gluten network.

305. Types of Yeast
 Compressed
 Also known as fresh yeast
 Must be rehydrated
 Active dry yeast
 All moisture has been removed so that this yeast does not need to
be refrigerated until it is opened
 Must be rehydrated
 Instant dry yeast
 Gained popularity because it can be added to the dry ingredients
without rehydration

306. Production Stages of Yeast Breads
1. Scaling the ingredients
2. Mixing and kneading the dough
3. Fermenting the dough
 The first rise
4. Punching down the dough
 Folded down to expel the gases
5. Portioning the dough
 Cutting into the correct portions

307. Production Stages of Yeast Breads
6. Rounding the portions
 Stretching and smoothing the outer layers
7. Makeup: shaping the portions
8. Proofing the products
 The second rise
9. Baking the products
 Washes
 Scoring and docking
 Steam in the oven
10.Cooling and storing the finished products

308. Mixing Methods
 Straight dough method
 Simplest and most common
 All ingredients are simply combined and mixed
 Once combined the dough is kneaded until smooth and
elastic

309. Mixing Methods
 Sponge method (two-stage method)
 First stage: yeast, liquid and half of the flour are mixed
to make a sponge
 The sponge is allowed to rise
 Second stage: the remaining ingredients are added
 The dough is kneaded and allowed to rise again
 This method gives the bread a slightly different flavor
and lighter texture

310. Controlling Fermentation
 Adding more yeast or more sugar, which feeds yeast,
speeds fermentation
 Using warmer water and letting the dough rise in a
warm room will speed fermentation
 Using cold water and letting the dough rise in a cool
pace will slow fermentation

311. Gauging Bread Doneness
 Uniform, rich, burnished gold to brown crust color
 Hollow sound when tapped on the bottom
 Internal temperature
 Lean dough - 190ºF to 210ºF
 Rich dough - 180ºF to 190ºF

312. Rolled-In Doughs
 Also known as laminated doughs
 Used to make:
 Croissants
 Danish pastries
 Puff pastry (a non yeast-leavened laminated dough)

313. Making Rolled-In Dough
1. Mix dough and allow to rise
2. Prepare the butter or shortening
3. Roll out dough and top with butter
4. Fold dough around the butter and enclose completely
5. Roll out the dough into a rectangle
6. Fold the dough in thirds
7. Roll out and fold, in the same manner a second and third time

314. Making Rolled-In Dough
1 Rolling out the butter
between two sheets of
plastic wrap.
2 Folding the dough
around the butter,
which has been
placed in the center.
3 Brushing the excess
flour from the rolled-
out dough.
4 Folding the dough in
thirds.

315. ROLE AND PROPORTION OF INGREDIENTS IN
BREADS
Proportion of
Ingredients
Role of Ingredient
100% Flour Flour contains the air produced by yeast because
the air is contained within the gluten of the protein
of the flour.
60% Liquid Water and milk are two of the many liquids which
can be used in bread making.
Eggs, flavorings and others are also included, thus
must be considered in a dough’s liquid %.
3% Yeast Yeast serves as the leavening agent of bread. In
using yeast, always remember that this agent dies
at 140F

316. 2% Salt Salt is added for flavor and it also controls the
reaction of the yeast. Furthermore, salt
strengthens the gluten.
Sugar Sugar acts as food for the yeast. It adds flavor,
holds in moisture, and gives color to the crust
because it caramelizes when in contact with heat.
Fats (butter, shortening) Fats are added for flavor and texture. They are not
added until halfway through the kneading
process because they will coat the yeast; if that
happens, it will stop the dough from rising.

318. What part does each play in the
making of bread?
 GLUTEN – provides dough with elasticity and
strength.
 YEAST – makes dough rise and gives it it’s porous
texture
Under
developed
gluten
Developed
gluten

320. Define
 HYDRATION
 To Add water
 DEHYDRATION
 To remove water

321. Hydration of dry active yeast
 Dry active yeast must
be hydrated with
warm water, not too
hot.
 The proper
temperature helps
the yeast give off the
correct amount of
carbon dioxide.
Too
Cold
85°
If the water is too hot, the
balloon doesn’t inflate at all!

322. In order to grow yeast needs:
 Moisture -- Milk or water
 Warmth -- @ 110° F
 Food -- sugar
OR

323. How does each affect the
growth of yeast?
 Sugar
 Provides food for the
yeast to grow.
 Salt
 Controls the growth of
the yeast.

324. Four main processes for making
yeast dough:
1. MIXING
2. KNEADING & RISING
3. SHAPING & RISING
4. BAKING
mixing
Kneading and
rising

325. Shaping dough
Baking

326. Yeast Growth
 As yeast grows CARBON DIOXIDE develops
causing the dough to rise.
Once multiplying begins

327. How do you know the bread
has risen enough?
 Should double in size
 Push two fingers into the dough, if the holes
remain but the top stays smooth and satiny.

328. Why is the milk scalded then
cooled?
 To destroy enzymes that make dough sticky
 To allow yeast to grow at optimum temp.
 Too hot of temperature will kill the yeast!

329. What does kneading do?
 Develops the gluten so the dough will stretch and
expand.
1
2 3
4
How to knead

330. When judging bread look for:
 Appearance
 Uniform golden
brown
 Smooth rounded top
 Creamy white inside
 Crumb
 Cut surface is moist
and springy to touch

331. Continue …
 Texture
 Fine grain
 Porous
 Flavor
 Sweet, nut-like wheaty
taste

332. Ways to shape dough
Cloverleaf Rolls
Crescent Rolls
Parker
House
Rolls

333. Snails
Twists
Tea rings
Pretzels
Cinnamon Rolls

334. Copyright ©2011 by Pearson Education, Inc.
publishing as Pearson [imprint]
On Cooking: A Textbook of Culinary Fundamentals, 5e
Labensky • Hause • Martel
”
“
When I am in trouble, eating is the only thing that consoles me.
…At the present I am eating muffins because I am unhappy.
Besides, I am particularly fond of muffins.
– Oscar Wilde, Irish dramatist and writer (1854-1900)
QUICK BREADS
C H A P T E R THIRTY

335. Quick Breads
 Tender products with a soft crumb
 To keep gluten development to a minimum, flour is
mixed in swiftly and gently
 Made with chemical leavening agents

336. Chemical Leavening Agents
 Baking soda
 Baking powder
 Single-acting
 Double-acting
 Baking ammonia

337. Mixing Methods
 The mixing method that is employed is directly related
to the type and consistency of the fat used in the
recipe

338. Biscuit Method
 Cold solid fat is used
 Creates products that are light and flaky
 Biscuits
 Scones
 Shortcakes

339. Biscuit Method
 Measure all ingredients
 Sift the dry ingredients together
 Cut in the cold, solid fat
 Combine the liquid ingredients, including any eggs
 Add liquid ingredients to dry
 Mix just until ingredients are combined
 Place dough on the bench and knead lightly 10-15 times
 Dough should be soft
 Too much kneading toughens the dough

340. Muffin Method
 Oil or melted fats are used
 Creates tender, cakelike baked goods
 Muffins
 Loaves

341. Muffin Method
 Measure all ingredients
 Sift dry ingredients together
 Combine liquid ingredients, including melted fat or oil
 Add the liquid to the dry ingredients and stir to combine
 Do not overmix
 The batter will be lumpy
 The batter is now ready for makeup and baking

342. Creaming Method
 Soft but not liquid fats are used
 Comparable to the mixing method used for butter
cakes
 Final product is cakelike with a fine texture
 Muffins
 Loaves

343. Creaming Method
 Measure all ingredients
 Sift dry ingredients together
 Combine softened fat and sugar in a mixer bowl
 Low speed until color lightens and mixture fluffs
 Add eggs gradually; mix well
 Add dry and liquid ingredients alternately
 The batter is now ready for makeup and baking

344. Troubleshooting Chart
Problem
Soapy bitter flavor
Elongated holes (tunneling)
Crust too thick
Flat top with only small peak in
center
Cracked, uneven top
No rise, dense product
Cause
Chemical leavening not properly
mixed
Too much baking soda
Overmixing
Too much sugar
Oven temperature too low
Oven temperature too low
Oven temperature too high
Old batter
Damaged leavening agent
Overmixing

346. Chapter 10
Sarah R. Labensky, Priscilla Martel and Eddy Van Damme
On Baking 3rd edition

347. Chapter Objectives
 After studying this chapter, you will be able to:
 prepare a variety of cookie doughs and batters
 understand the various make-up methods for cookies,
biscotti and brownies
 assemble a variety of decorated cookies and brownies

348. Mixing Methods
 Most cookies are made from rich dough made with the
creaming method.
 Egg foam and one-stage mixing method also used to
make cookie dough
 Cookies can be leavened with:
 baking soda
 baking powder
 air and steam
 They are usually high in fat, which contributes to
flavor and tenderness and extends shelf life.

349. Make-Up Methods
 Varieties are classified by the way they are prepared
once the dough has been made.
 The seven key preparation techniques are:
 Drop
 Icebox
 Bar
 Sheet
 Cut-out
 Piped
 Rolled or Molded
 Wafer

350. Panning, Baking and Storing
 Proper panning and baking ensures proper texture and
color.
 Uniform thickness and even space between cookies on
the baking sheet are important.
 Most cookies should be cooled on a rack.
 Store cookies at room temperature, airtight
 Do not crisp soft cookies with soft cookies. Moisture
from soft cookies will be absorbed by crisp cookies.

351. Cookie Formula Balance
 Crispiness, softness/chewiness and spread are affected by:
 Ratio of ingredients
 Oven temperature
 Pan coating

352. Cookie Textures

353. Brownies
 Are generally chewy and fudgy, sweeter and denser
than the richest butter cake.
 They are prepared using the same procedures as high-
fat cakes.
 Higher percentage of butter to flour and fewer eggs
produce dense, fudgy brownies.

354. Flavoring Brownies
 Brownie flavors and textures can be customized.
 Use flavoring extracts in the better
 Fold nuts, white chocolate, dried fruits and other
ingredients into the batter before baking
 Marbleized batter after panning with jam, marmalade,
peanut butter or cream cheese
 Layer panned batter with toffee, coconut or other fillings
 Ice the baked brownies; garnish the iced brownies; vary
the shapes into which the brownies are cut

355. Convenience Products
 Dry mix requires the addition of water and frequently oil
and eggs.
 Select products with quality ingredients:
 Pure butter
 Nuts and Natural flavorings
 High percentage of fruit and chocolate
 Few preservatives
 Refrigerate frozen dough properly and once thawed, it acts
much like scratch product.

357. Chapter11
On Baking 3rd edition

358. Chapter Objectives
 After studying this chapter, you will be able to:
 prepare a variety of pie crusts and fillings
 form and bake a variety of pies and tarts
 prepare a variety of dessert and pastry items,
incorporating components from other chapters

359. Pies vs. Tarts
 Pies are composed of sweet or savory fillings in baked
crusts.
 Pies are generally made in round, slope-sided pans.
 Tarts are similar except they are made in shallow,
straight- sided pans.
 Tarts can be almost any shape and often have glazed
fruits, piped cream or chocolate decorations.

360. Types of Pie and Tart Doughs

361. Dough for Crusts
 Three basic types of dough used for pie crust
 Flaky pie dough is made by cutting fat into large,
irregulars pieces
 Best for pie top crusts and lattice topping
 Mealy pie dough is made by cutting fat into, fine,
uniform pieces. Less liquid needed
 Best for fruit and custard pies
 Crumb crust is made from crushed cookie or other
crumbs and butter, used for cheesecakes or custard pies
 Type of fat used affects dough flavor and flakiness

362. Dough for Crusts
 Tarts are usually made with one of several rich doughs
 Sweet tart dough (Pâte sucrée) sturdier than flaky or
mealy pie dough because it contains egg yolks and is
mixed thoroughly. Cookie like
 Shortbread tart dough (Pâte sablée) sweet tart dough
with a high percentage of fat; can be used to make
buttery cookies; more fragile and difficult to handle than
sweet tart dough

363. Shaping Crusts
 Crusts are shaped by rolling out the dough to fit into a pie
pan or tart shell or to sit on top of fillings
 Work on a clean flat surface lightly dusted with flour
 Too much four makes the crust dry and crumbly.
 Roll out the well-chilled dough from the center
 Crusts can be filled and then baked or baked unfilled
(baked blind) and then filled

364. Fillings
 Fillings make pies and tarts distinctive and flavorful.
 Four types of pie fillings:
 Cream
 Fruit
 Cooked Fruit
 Cooked Juice
 Baked Fruit
 Custard
 Chiffon

365. Starches for Pies
 Select the type of starch for the desired results
 Flour can be used with fruits that are not excessively
juicy
 Cornstarch sets up into a clear firm gel but breaks down
when frozen
 Tapioca withstands freezing, sets up at a lower
temperature than cornstarch
 Waxy maize can be frozen

366. Troubleshooting for Pies

367. Assembling Tarts
 Assembling tarts consists of three steps:
 Line shell with prepared sweet dough. Bake blind and
cool completely
 Prepare pastry cream, curd or other filling. Pour filling
into prepared crust
 Refrigerate or freeze filled tart shells until filling is set.
 Tarts can be coated with a shiny topping called glaze; it
adds eye appeal and protects fresh fruit from browning

368. Assembling Pies

369. Storing Pies and Tarts
 Pies and tarts filled with cream or custard must be
refrigerated to retard bacterial growth
 Unbaked fruit pies and pie shells may be frozen 2
months
 Baked fruit pies and custard pies should not be frozen

370. Convenience Products
 Preformed pie and tart shells are available in a range of
sizes and styles, both raw and prebaked
 Prepared pie fillings are also available in a variety of
fruit and custard flavors, offering convenience,
consistency and the ability to serve fruits out of season
 Shelf life of these fillings tends to be extremely long,
often without the need for refrigeration

371. Pies are usually made up of
three parts:
- the crust
- the filling
- and the topping

372. CRUST
- the shell of a pie.
- it is what contains both the filling and the
topping.
- it should stay crisp and dry even if it
comes in contact with the juice of the fruit filling.
- it should also remain sturdy when taken
out of the pie tin to be able to contain the other
parts of the pie. At the same time, the crust should
not be too hard.

374. FLOUR
- dictates the flakiness of the crust.
- If pastry flour or APF is used, it would
have the proper amount of gluten to hold the
product together and yet it would be so
compact and hard to create the proper flake.

375. FAT
- Shortening is the most
appropriate fat to be used because it
has the right plastic consistency to
produce a flaky crust.

376. LIQUID
- necessary to produce gluten in the flour,
which is important in achieving flakiness.
- Too much water will make the dough tough
because more gluten will be produced.
- Too little water will cause the crust to fall
apart because not enough gluten will be produced to
hold the dough together.
- Liquid should always be added cold to
maintain proper dough temperature

377. SALT
-This has some tenderizing and
conditioning effects on the gluten.
-It also has effects on the flavor.

380. Dough, when classified according to
their desired texture, can be divided
into two categories:
1. Flaky pie dough
2. Mealy pie dough

381. FLAKY PIE DOUGH PROCEDURE

382. FLAKY PIE DOUGH
Use as top crust and pre-
baked shells
MEALY PIE DOUGH
Used as bottom crusts
 Fat id cut or rubbed into
the flour until the particles
are pea- sized. This is usually
done with 2 forks, 2 knives or
a pastry blender.
Then the liquid is added to
the flour. It is then absorbed.
When this dough is rolled
out, the flakes flatten out
and form the dough
separated by fat.
•The fat is incorporated with
the flour in the same manner
as the flaky pie dough but is
blended until the texture
becomes like coarse
cornmeal.

383. Cakes and Icings

384. Cakes
 Are created from liquid batters with high fat and sugar
contents.
 Ingredients are classified by function:
 Tougheners
 Tenderizers
 Moisteners
 Driers
 Leaveners
 Flavorings

385. Cake Mixing Methods
 The goal of mixing cake batter is:
 to combine ingredients uniformly
 incorporate air cells
 develop proper texture
 Cake Mixing Methods are divided into two categories:
 High fat, whose structure relies on creamed fat and
includes butter cakes and high-ratio cakes
 Egg foam, whose structure relies on whipped eggs and
includes genoise, spongecakes, angel food and chiffon
cakes

386. Types of Cakes

387. Specific Gravity
 The amount of air incorporated into a batter relates to the
quality, volume and appearance of the finished cake.
 Too little air make a cake with tight grain and low
volume. Too much air and the grain may be coarse.
 Specific gravity will indicate if a cake batter is properly
mixed.
 It is a measurement of the weight of a mixture in relation to
the weight of water.
 Weight of ingredient / weight of water = specific gravity

388. Panning Cake Batter
 Most pans must be greased or lined to prevent cakes from
sticking.
 Fill pans no more than one half to two thirds full.

389. Baking and Cooling
 Always preheat the oven before preparing the batter.
 Test for doneness:
 Appearance – light golden brown; edges pull away from sides of the
pan.
 Touch – Springs back when lightly pressed
 Cake tester – Comes out clean when inserted in center of cake.
 Generally allow a cake 10 to 15 minutes in its pan set on a
cooling rack after taking it out of the oven.
 All cakes should be left to cool away from drafts or air
currents that might cause them to collapse.

391. Icings
 Or frostings, are sweet decorative coatings used as
filling between layers or, as coating over the top
and sides of the cake.
 There are several types:
 Buttercream
 Foam
 Fudge
 Fondant
 Glaze
 Royal icing
 Ganache

392. Types of Icing

393. Troubleshooting Icing

394. Assembling and Decorating
Cakes
 Before a cake can be decorated it must be assembled and
coated with icing or frosting.
 The goal is to fill and stack the cake layers evenly and apply
an even coating of icing that is smooth and free of crumbs.
 Consider the flavor, texture and color of the components
used as well as the number of guests served when
designing a cake and selecting the filling and icing.

395. Cake Decorating Techniques
 Side masking with nuts, crumbs or crushed cookies
 Stencils – creating a design on top of a cake with
confectioner’s sugar or cocoa powder.
 Piping on icing in decorative patterns
 Learning how to make a disposable icing cone from
parchment-paper is a great time saver.
 Covering cake with rolled fondant

396. Storing Cakes
 Plain cake layers or sheets can be stored for 2 or 3 days at
room temperature when well wrapped.
 Iced or chilled cakes are usually refrigerated.
 Any cake containing custard filling, mousse or whipped
cream must be refrigerated.
 Although cakes can be frozen with great success, icings and
fillings do not freeze particularly well.

397. Convenience Products
 Packaged cake mixes are tremendous time savers.
 Results are consistent, although usually softer and more
cottony than scratch cakes.
 Flavor also tends to be more artificial than scratch cakes.
 Icings, glazing and toppings are available.
 Icings are often exceedingly sweet and overpowered by
artificial flavors and chemical preservatives.
 The products save time and have consistent results but are
more costly than scratch products.

398. Petits Fours

399. Petits Fours – Miniature
Pastries
 Are any type of pastry small enough to be consumed in
one to two mouthfuls.
 Attention to detail is paramount.
 Uniformity in size, shape and consistency of finishing
details count a great deal for the eye appeal of petits
fours.

400. Petits Fours – Miniature Pastries
 General guidelines are:
 No more than one or two small bites
 Represent a variety of textures and flavors
 Be visually attractive
 Complement whatever foods precede or accompany
them without duplicating their flavors

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

402. Petits Four Components

403. Serving and Presenting Petits
Fours
 Individual petits fours are usually placed in fluted
paper cases, allowing for ease of pickup and neat
serving trays.
 When placing petits fours on a platter, parallel rows of
the same item allow for ease of selection and
replenishment.
 Footed and tiered trays offer visual excitement in a
limited amount of space.

405. Petits Fours
 “Small Oven”
 Also called friandises
 Fancy miniature cakes, cookies, tartlets
and other pastries
 Serve:
 afternoon tea or coffee
 after dessert
 Sweet version of the amuses bouche

406. Common Characteristics
 Fancy, light, delicate, crisp, “refreshing”
 No more than one or two bites; 1-1/2 to 2 inch
square

407. Petits Fours Sec
 Small fancy cookies.
 One or two bites.
 Usually unfilled
 Not glazed.

408. Petits Fours Frais
 Miniature tarts, eclairs, cream puffs, truffles
 Fillings:
 Curds
 Creams

411. FOR COOKIES

414. THE WINNING RECIPE
INGREDIENTS
1 kilo of Innovation
1 sack of common sense
1 gallon of quality outputs
1 barrel of outstanding character
1 bushel of passion and dedication
1 liter of Commitment to excellence and standards
1 cup of a clear sense of purpose and vision
PROCEDURE
1. Combine Innovation and common sense.
2. Mix quality outputs with passion and dedication.
3. Pour a liter of commitment to excellence and standards.
4. Bake with a clear sense of purpose and vision.
5. Serve with outstanding character.