BREAD AND PASTRY PRODUCTION
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The document discusses the Bread and Pastry Production program which teaches students skills in preparing and producing bakery products like bread, cakes, pies, and pastries. It outlines personal protective equipment for bakers like chef hats, aprons, and closed shoes. Tools used include measuring cups, baking pans, mixers, and rolling pins while major ingredients are flour, sugar, eggs, and leavening agents. Taking the program provides nutritional knowledge and creative and meditative benefits while baking goods for others.
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It was taken from the module of grade 7 and 8 as part of the exploratory courses being offered by the DepEd. I'm hoping that this would be a great help on your part, most especially when students need to see those kitchen tools in just simply form in pictures.
Mensuration and calculation
Measuring ingredients accurately is important for recipes to turn out properly. Dry ingredients should be measured by overfilling the measuring cup and leveling it off with a flat utensil. Dry ingredients include flour, which should be fluffed before measuring, and white and brown sugars. Powdered sugar needs to be sifted first. Liquid ingredients like milk and water must be measured on a level surface at eye level to get an accurate reading at the measuring line.
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To produce quality food products, accurate measurement of ingredients is important. The correct measuring equipment should be selected based on the ingredient type and amount. Dry ingredients like flour and sugar are measured by spooning into cups and leveling off, while liquids use measuring cups and spoons. Fats can be measured by various methods depending on their form, such as pressing or cutting solid fats to the required measurement. Precise ingredient measurement develops skills for quality cooking.
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The document discusses measuring ingredients accurately for baking pastries. It emphasizes that measuring correctly is important to get the right consistency and taste as using the wrong amounts of flour or sugar can negatively impact the pastry quality. It provides guidelines for properly measuring various ingredients like flour, sugar, liquids, and solid fats. It also notes that substitutions may be necessary at times but can alter the taste and texture so it is best to understand the role of the ingredient first before substituting.
Baking
The document provides information on baking ingredients and processes. It discusses various ingredients used in baking like butter, flour, raising agents, sugars, and eggs. It explains how to properly measure dry and wet ingredients using appropriate utensils. The basic steps of baking are outlined, including preheating the oven, preparing pans, mixing and assembling batter/dough, baking, testing for doneness, cooling, and decorating.
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BREAD AND PASTRY PRODUCTION
- 1. BREAD AND PASTRY PRODUCTION LANGUIDO, LASAC, LUTAO, MENIOSA, OLIVEROS, RUIZ
- 2. BREAD- food made of flour, water, and yeast or another leavening agent, mixed together and baked. PASTRY-a dough of flour, shortening, and water, used as a base and covering in baked dishes such as pies. BREAD AND PASTRY- (also known as Baking and Pastry Production NC II) is a technical-vocational program that develops the skills of students in preparing and producing bakery/pastry products, cakes and desserts.
- 3. PERSONAL PROTECTIVE EQUIPMENT OF BREAD AND PASTRY PRODUCTION Chef’s Hat- to keep your hair from falling Long Sleeve Garment- to protect your body from burns Slacks- to avoid from heat and burns Apron- to avoid from staining your clothes Close Shoes- to protect your feet from burns
- 4. TOOLS- are hand-held devices used in baking EQUIPMENT- are heavy duty devices that use electricity or gas
- 5. MAIN TOOLS AND EQUIPMENT IN BAKING MEASURING TOOLS- use to measure dry and wet ingredients accurately. BAKING PANS- use in baking bread, cakes and other pastry products. PASTRY BAG AND TIPS- use in making elegant swirls DOUGH CUTTER- use in cutting dough
- 6. SIFTER- use in removing lumps in the flour MIXING TOOLS- use in mixing ingredients CAKE STAND- it is where cakes are placed when designing ROLLING PIN- to flatten the dough
- 7. OVEN- a place where the bakery product is baked. ELECTRIC HAND MIXER- use in mixing REFRIGERATOR- a place where ingredients is being stored.
- 8. MAJOR INGREDIENTS IN BAKING FLOUR- is the foundation of bakery products. SUGAR- serves as food to the yeast and adds taste to the pastry products. EGGS- serves as a binding agents and to make meringue SHORTENING AGENT- increases tenderness by preventing the sticking of gluten strands LEAVENING AGENTS- causes dough to rise
- 9. PASTRY PRODUCTS BREAD CAKE CUPCAKES PIE TARTS MUFFINS
- 10. BENEFITS OF TAKING BREAD AND PASTRY PRODUCTION NUTRITIONAL VALUE BREAD & OBESITY PROPER QUANTITY COOKING IS MEDITATIVE BAKING STIMULATES THE SENSES NOURISHING ACTIVITIES FEEL GOOD BAKING IS CREATIVE MAKE OTHER PEOPLE HAPPY
- 11. THINGS TO REMEMBER WHEN BAKING Reading a recipe Knowing your oven Baking powder versus baking soda A bunch of flours Egg whites versus egg yolks Using butter and oils