demontration about the types and classification of baked products

1. Jessica Lawrence D. Pagarigan
T-V-L Home Economics

4. It is a process by
which food is
subjected to dry
heat in oven.

5. It is a method of
cooking used in making
breads, cakes, pies,
pastries, and biscuits
which everybody
enjoys eating.

8. - is
the primary
ingredient in
baking.

9. - is a
finely ground meal
obtained by grinding
and milling cereal
grains or other root
crops.

10. 1. Wheat flour- is best for
baked products/goods.
2. Bread flour- contains the
largest amount of protein
3. All-purpose flour-
contains 10 to 11 % protein.

11. 4. Cake flour- contains
the least percentage of
protein.
5. Ready mixes- are
“premixed” flour.

13. -it is
responsible for the
attractive color
golden brown color
of baked goods.

14. Granulated refined sugar
-table sugar or white sugar
Confectioner’s sugar or powdered sugar
-granulated sugar that has been
pulverized.
Brown sugar
- contains caramel, mineral matter and
moisture.

16. -acts as
emulsifying agent for
cakes. Eggs provide the
following:
Color
Texture
flavor

18. -the general
term used for
fats and oils

19. Oil- made from plant
products
Butter- made of fatty milk
proteins.
Margarine- made from
hydrogenated oils
Lard- made of fat from pork

21. are substances that
produce gases when
mixed with other
ingredients causing
mixture to rise.

23. 1. Flavoring
2. Vanilla
3. Salt
4. Spices
5. Wines
6. Chocolate and cocoa

26. -is derived from the Dutch word
koekje meaning SMALL CAKE.

27. -are small and flaky quick
breads

28. -is one of the most popular
and best sold baked products.

30. -means keeping bacteria
down to a small number
as possible through
personal hygiene and
proper food handling.

31. Divide the class into 5 groups.
Choose a recipe to follow. Each
group should be assigned to bake
a particular type of cookies.

32. Ingredients
3 cup all-purpose flour
2 tsp baking powder
2 tsp. baking soda
1 tsp. salt
6 large bananas. ,mashed
1 1/2 cup shortening
1/2 cup sugar
2 egg
1 cup chocolate chip

33.  Preheat oven to 350 degrees F.. Coat muffin
pans with non stick or use paper liner. Sift
together the flour, baking powder, baking
soda, and salt. Set aside.
 Combine bananas, sugar, egg and melted
butter in a large mixing bowl. Fold in flour
mixture, and mix until smooth. Scoop into
muffin pans.
 Bake in preheated oven. Bake mini muffins for
10 to 15 minutes, and large muffins for 25 to
30 minutes. Muffin will spring back when
lightly topped.

34. Preheat oven to 350 degrees F.. Coat
muffin pans with non stick or use
paper liner. Sift together the flour,
baking powder, baking soda, and
salt. Set aside.
Cream shortening and brown sugar.
Add egg. Beat thoroughly.
Add sifted dry ingredients and
chocolate chips.
Drop from teaspoon onto cookie
sheet.

35. Characteristics
Excellent
5
Very
Good
4
Good
3
Fair
2
Poor
1
External Characteristics
Size and Shape:
Fairly uniform, mound
shape
Color:
Lightly browned

36. Enumerate and define the
different processes involved in
baking.
(K-12 Technology-Vocational-
Livelihood book, Bread and
Pastry Production)

37. jldp031617