MAKILING, BONTILAO, OLOGAN, TAPALING, HERUELA

1. BREAD AND PASTRY
PRODUCTION
MAKILING
BONTILAO
OLOGAN
TAPALING
HERUELA

2. PERSONAL PROTECTIVE EQUIPMENT (PPE)
CHEF HAT
CHEF ATTIRE
BLACK PANTS
APRON
CLOSE SHOES

3. WHAT IS BREAD ?
Bread is a staple food prepared
from a dough of flour and
water, usually by baking.
Throughout recorded history it
has been a prominent food in
large parts of the world and is
one of the oldest man-made
foods, having been of
significant importance since the
dawn of agriculture.

4. WHAT IS PASTRY ?
Pastry is a dough of flour, water
and shortening that may be
savoury or sweetened. Sweetened
pastries are often described as
bakers' confectionery. The word
"pastries" suggests many kinds of
baked products made from
ingredients such as flour, sugar,
milk, butter, shortening, baking
powder, and eggs.

5. MAJOR INGREDIENTS IN BAKING
FLOUR
SUGAR
EGGS
SHORTENING
LEAVENING AGENTS
LIQUID INGREDIENTS

6. TYPES OF FLOUR
CAKE
FLOUR
BREADFLOUR
ALL-PURPOSE
FLOUR
 Appropriate in making cakes
 Weakest flour
 Less protein (7-9 %)
 Appropriate in making breads
 Highest protein
 All around flour
 8-11% protein
 It is a blend of hard and soft wheat

7. MINOR INGREDIENTS IN BAKING
FLAVORING
VANILLA
SALT
SPICES
WINES
COFFEE
COCOA/CHOCOLATE

8. SAFETY MEASUREMENTS IN BAKING
 EQUIPMENT CHECK
 KITCHEN CONSCIOUSNESS
 GADGET MASTERY
 FIRE SAFETY
 EGG SAFETY

9. MAJOR TOOLS AND EQUIPMENT USED IN BAKING
1.Measuring Cups(Liquid and Dry)and Spoons
2. Wooden Spoon(s)
3. Rubber Spatula/Scraper
4. Spatula/Metal Turner
5. Pastry Brush
6. Whisk
7. Kitchen Scissors

10. 8. Rolling Pin
9. Sifter
10. Chef's Knife
11. Baking Pans
12. Oven
13. Electric Mixer
14. Refrigerator
15. Chiller

11. “There is more hunger
for love and appreciation
in this world than for
bread.”
― Mother Teresa

12. Thank You!!!