K – 12 BASIC EDUCATION PROGRAM

 1. Agri – Fishery Arts

 2. Home Economics
 3. Industrial Arts
 4. Information and Communication Technology
OBJECTIVES

The learners :
 1. explain ideas/conception in bread and pastry production
 2. discuss the relevance of the course
 3. explore opportunities in bread and pastry production
What do you know about Bread and
Pastry Production?
Bread and Pastry Production
 Write your insights in a ½ sheet of paper.
 Includes information and activities to develop desirable values, skills
and understanding through step by step procedures and helpful
techniques and guidelines on how to prepare, present, display, and
store bakery products, pastries, petit four, cakes and desserts..
Provision for practical application to real life situation are also
included for lifelong learning.
What is the relevance of the course
BREAD and Pastry Production
Activity : Role Playing

 Instruction:
 The students will form a group and will discuss the importance of the
course BREAD and Pastry Production
Rubric

 Your group will be evaluated in this task on the basis of the following
criteria!!!

 30% - Performance
 20% - Participation
 50% - Content
 100%
Answer: Relevance of the subject!!!

 1. This course will help you to have the knowledge and skills for you
to pass the National Certification for NC II BPP.
 2. Adequately preparing you for work an you will gain right
knowledge and attitude, values, and skills to start a business, acquire
middle level skills and to advance in higher education.
Opportunities in Bread and Pastry
Production
 Cite some opportunities after you have finished the course Bread and
Pastry Production…………
 ACTIVITY!!!
 Instruction:
 In front of the class , give your answer and explain it.
OPPORTUNITIES

After you have passed in the NC II Bread and Pastry Production you can
use your certificate to apply for work.
Like:
 Pastry Chef
 Kitchen Staff in desserts preparation in a hotels or restaurant
 Or you can start your own business by producing bake goods like
cakes pastries
What is
BAKING?



Baking is the process of cooking by dry heat,especially in some kind
of oven.
Cook (Food) by dry heat without direct exposure to a falme,typically
in an oven.
 Baking is a method of preparing food that uses dry heat,normally in
an oven.
How to measure basic Ingredients?
Measurement Substitution
Kitchen Math
Abbreviation
 Gallon = gal
 Quart = qt
 Pint = pt.
 Cup = c.
 Tablespoon = tbsp./ T
 Teaspoon = tsp./t
 Fluid ounce = ft. oz
 Pound = lb
 Gram = g.
 Kilogram = kg.
Quiz

 1. Tbsp. is the abbreviation for:

 2. Gal. is the abbreviation for:
 3. Oz. is the abbreviation for:
 4. The abbreviation for tablespoon is:
 5. The abbreviation for pint is:
 6.Tsp. is the abbreviation for:
 7. The abbreviation for hour is:
8. How many tablespoons in 1 cup?
A. 12
B. 14
C. 16
D. 18
9. How many tablespoons in 1/4 cup?
A. 2
B. 4
C. 6
D. 8
10. How many tablespoon in 1 cup?
A. 10
B. 6
C. 16
D. 8
11. How many teaspoon in 1 tbsp.?
A. 3 tsp
B. 4tps
C. 5 tsp
D. 6 tsp
12. How many tbsp. in ½ cup?
A. 14 tbsp.
B. 8 tbsp.
C. 10 tbsp.
D. 7tbsp.
14. 1 cup is = _____ milliliters (ml)?
a. 240 ml
b. 250 ml
c. 260 ml
d. 270 ml
15. How many tablespoon in ¼ cup?
A. 2tbsp.
B. 13 tbsp.
C. 4 tbsp.
D. 5 tbsp.
Baking tools and
Equipment
 Major Ingredients in
Baking
And Baking Ingredients Substitution
I. Flour

 Is a finely ground meal obtained by grinding and milling cereal grains

or other root crops.
 Is most commonly made from wheat and when the word flour is used
without qualification, it usually implies wheat flour.
 The more protein the flour has the stronger gluten strength
 Its protein component forms an elastic network capable of holding
gas and developing a firm spongy structure when baked.
Commonly Used Flour in Baking:

 1. Hard flour/Bread flour – this flour has the greatest amount of

protein 12 to 14% content and thus has high gluten strength. The
high gluten content causes the bread to rise an gives its shape and
structure.
 2.All- purpose flour – has 10-11% protein content and is made from
a blend of hard and soft wheat flours, also called the General Purpose
flour or the family flour
 3. Soft flour/Cake flour – comparatively low in gluten and so results
in a finer texture, which has the lowest in gluten content, and pastry
flour which has slightly more gluten than cake flour. Cake flour has 7-
9% protein content and is made from soft wheat flour. It is good for
making cakes and cookies where a tender and delicate texture is
desired.
Uses of Flour

 1. Provide structure, texture and color to baked products

 2. Provides nutritive value to baked products
 3. Used as thickening agent
 4. Used as binder of food
 5. Used as stiffening agent
Storage of flour

 Most type of flour keep well in sealed container in a cool, dry location.
The original packaging used for any types of flour is good for long
term as the package has not been opened. Once opened, the shelf
life decreases. Many types of flour are now marketed in resealable
plastic bag that increase shelf life.
Properties/Characteristics of flour

 1. Whitish color
 2. tolerance
 3. strength
 4.uniformity
 5. high absorption
SUGAR
 Sugar is a sweet, soluble organic compound that belongs to the
carbohydrate group of food. They are the simplest to digest among all
carbohydrates.
Types of Sugar

 1. Regular granulated sugar or white sugar – also known as table

sugar or as refined sugar.
 2. Confectioner’s sugar or powdered sugar – granulated sugar that
has been pulverized to prevent lumping and caking, about 3%
cornstarch is added.
 3. Brown Sugar – contains caramel, mineral matter and moisture. It
also contains a small amount of molasses. It comes inn three colors.
Effects of Sugar in Baking

 Increases dough development

 Makes the color of the crust richer
 Improves the nutritive value, flavor and aroma of the product
 Makes the bread more tender
 Increase the volume of the loaf
 Serves as food for the yeast
 Contributes to moisture content of baked products, increasing its
storing quality
 Acts as creaming agent
EGGS
Eggs

 Eggs are considered a complete protein, containing all the essential

amino acids humans use to build other proteins needed by the body.
Both the yolk and the egg white contain protein, so whole eggs or
their separated components may be used to set liquids.
Protein –

They represent almost 50% of the total cost of any baked products, thus
considered the baking ingredient with the highest cost or expensive.
Uses of eggs in Baking

 1. Eggs, as well as flour ,are the structural ingredients in baking.

 2. Eggs provide leavening; ad color, texture, flavor and richness to
the batter; and act stabilizer in mixture tat inherently wants to
separate into its two parts, like oil and water. They are very important
in helping to bind all the other ingredients together.
 3. Beaten eggs are used as leavening agents as they incorporate air
into the batter, which will expand in the oven and cause the cake to
rise.
 4. Eggs are used as thickening agent.
 5. Egg washes are brushed on many baked goods to create a golden
shiny top. The egg white provides luster and the egg yolk color.
 Egg whites are used to make merigues.
Composition of Egg

 Mucin – protein which is found in egg whites and responsible for its
gel characteristics.
 Ovalbumin – another protein found in egg whites which coagulates
and involve both in heat coagulation and whipping.
 Lecithin – It is the portion of the egg yolk that causes spoilage when
eggs are stored at warm temperature.
SHORTENIN
G
Shortening

 Is any fat, which, when added to flour mixtures increases tenderness.

This is done by preventing the sticking of gluten strands while mixing
so that the gluten is shortened and makes the product tender.
Examples of Shortening

 1. Oil – made from plant products such as corn, cottonseeds,

soybeans, peanuts, and other sources. As a rule you can substitute oil
for melted shortening. Among produced oils, corn oil and vegetables
oils are commonly used in baking. Unless specified in the recipe, olive
oil should not be used in baking.
 2. Butter – made of fatty milk proteins. It contains 80-85% fat 10-
15% water and 5% milk solids. When used in baking, it contributes
flavor and tenderness. Butter remains solid when refrigerated, but
softens to a spreadable consistency at room temp. , and melts to a
thin liquid consistency at 32-35%C
( 90-95 F)
 3. Margarine – made from hydrogenated vegetable oil. It contains
80-85 percent fat, 10-15 percent water and 5 percent salt. The
hydrogenation process makes oil a solid.
Hydrogenation –
4. Lard – made of fat from pork. Some people prefer lard to other
fats for making pie crust and biscuits because it gives a flakier texture.
5. Cocoa Butter – the ivory-colored natural fat of the cocoa beans
extracted during the manufacturing of chocolate and cocoa powder. It
gives chocolate its creamy, smooth, melt-in-your-mouth texture.
Uses of Shortening in Baking

 1. Makes bread products tender and improve flavor.

 2. Assist in gas retention giving better volume and crust.
 3. Prevent the cohesion of gluten.
 4. Improve the aroma, color and texture of baked products.
 5. Improve the shelf life of baked products because of its moisture.
LEAVENING
AGENT
Classification of Leavening Agentsm

 1. Chemical leaveners – chemical leaveners are chemical mixture or

compounds that release gases, usually carbon dioxide. Chemical
leaveners are used in quick breads and cakes, as well as cookies.
 Examples of Chemical Leaveners:
 A. Baking Soda – Otherwise known as bicarbonate of soda, or Sodium
Bicarbonate. It is a chemical salt with diverse practical uses. It is
powerful leavener that readily reacts s soon as it comes in contact with
batter or dough.
 B. Baking Powder – is a combination of baking soda and acid salt.
 C. Cream of Tartar – is tartaric acid and is fine white crystalline acid
salt which is a by-product of the wine-making industry .It is used in the
whipping of egg whites to stabilize them and allow them to reach
maximum volume.
 2. Biological Leavener – Yeast is a living organism, neither plant nor
animal.Yeast belong to a separate kingdom in taxonomy, the fungus
kingdom.Leaveninh with yeast is a process based on fermentation,
the process of converting sugar to alcohol and carbon dioxide.
 Types of Yeast
A. Dry or granular
B. Compressed or cake type
C. Instant
 Liquid
Ingredient
Liquid ingredient

 Liquid Ingredient provide moisture to rehydrate and activate the

yeast and bring together the flour and any dry ingredients to make
the dough. It also improves the formation of gluten strands during the
kneading of dough.
Types of the liquid ingredients used
in baking:
 A. Water – It is the cheapest liquid used in baking. It performs vital in
baking making ingredients rehydrate. The right amount of water
helps dissolve all other ingredients in batter and in dough to form
smooth, workable mixture. In that way, water acts as binding agent
for any baked products.
 B. Milk and other Dairy Product –
Milk and cream, like water moisten dough and batters. Unlike water,
they add a slight flavor to the final baked good and increase its richness.
Milk and cream also create a fuller, moisture texture in baked goods and
help them brown on the surface. They also contribute to the nutritive
value of baked goods.
 1. Types of milk Used in Baking
Fresh milk or whole milk
Evaporated milk
Condensed milk
Skimmed milk
Powder or dry milk
Uses of Milk in Baking

 Increases nutritive value of baked products

 Enhances texture and increase softness of baked goods
 Acts as a strengthener when mixed with flour, because it helps in the
formation of gluten, which gives a baked item structure.
 Provides moisture and tenderness to baked goods
 Enhances flavor
 Extends the shelf life of a cake
 Boost crust color
Minor Ingredients in Baking

 They are not as important as the major ingredients in baking but they
are essential in attaining the sensory qualities of baked products.
They are used in small quantity, but contribute to the enhancement
of flavor and texture of the baked products.
 1. Flavoring
 2. Vanilla
 3. Salt
 4. Spices (clove,cinnamon, nutmeg)
 5. Wines
 6. Coffee
 7. Chocolate and Cocoa
Types of Chocolate

 1. Unsweetened Chocolate
 2. Bittersweet and Semisweet chocolate
 3. Milk Chocolate
SANITATION
Sanitation

 Sanitation means keeping bacteria down to a small number as

possible through personal hygiene and proper food handling. It also
means keeping the food at the appropriate temperature so bacteria
already present do not have a chance to multiply.
 Sanitary measures include personal hygiene,keeping food, equipment
and the work area clean. Unsanitary practices and improper handling
of food ma result to food contamination of infection, poisoning and
death.
Workers Personal Hygiene

 Remove jewerlies and accessories before starting to work

 Hands should be clean and nails cut short
 Use the appropriate work outfit. People who work in the kitchen
should wear suitable, clean and freshly ironed aprons. Aprons protect
the body from burns and scalds and from food stain. Headbands are
used to prevent loose hair from dropping into the food and also
absorb sweat on hand.
 Keep sick persons out of the kitchen.
Facilities

 Sanitize all laboratory equipment, tools and utensils thoroughly

before and after use.
 Air dry all equipment, tools and utensils to avoid build up of dust and
rust corrosion
 Dispose of garbage properly everyday so as not to invite rodents and
insects
Practical Ways of Keeping Food
Clean
 Food should be handled with clean hands
 Avoid sneezing and coughing when handling food
 Utensils that fall on the floor, should be washed well before using them again
 Store food supplies in a clean, dry place to maintain its freshness
 Clean cans, bottles and bags containing ingredients before opening
 Keep dry and liquid ingredients in a sealed container. Check for its safety from
time to time
 Separate fresh vegetables from old ones before storing.
 Keep Food as at suitable temperature. Bacteria multiply fastest between 15’C
and 52’ C (60 ‘F and 125’F). Keep hot food hot until served. “hot” means above
60’C (140’F), where bacteria can no longer grow. Keep cold food cold until
served. “Cold” means below 4’C (40’F), at refrigerator temperature or below.
Keeping the Work Laboratory Area
Clean
 Keep the floor area clean and free from waste, water and grease.
 Keep cabinets dry, clean and closed tightly to keep away rodents and
insects.
 Check and clean the dishwashing area whenever needed.
 Clean the tablets after using them.
Safety Precautions in the Kitchen

 Observed of safety precaution promote work efficiency and prevent

accidents. Occasionally accidents do happen. It is important that you
keep calm so you can take proper actions. Accidents are caused
either by people themselves or by hazardous environment or
defective equipment.
Factors that Contribute to
Successful Baking
 Baking requires accuracy. Any from the measurement, procedures
and type of ingredient may greatly affect the baked products.
Beginners in baking should observe the correct practices in
preparation to achieve the desired results.
The use of Quality Ingredients

 Always use high quality dry, and liquid ingredients, minor baking
ingredients shortening and fresh eggs. Use ingredients indicated in
the recipe. Refrain from substituting ingredients.
The Use of appropriate Tools and
Utensils
 Utensils standard measuring cups, glass and spoon for best results.
Mixing bowls should be large enough to allow proper mixing of
ingredients to produce dough and batter. Use a pastry blender or two
knives when cutting shortening into flour.
 Appropriate use of tools and utensils promote work efficiency and
effectiveness.
Following Correct Procedures

 Study an Follow the Recipe Accurately

 Pre-heat the oven
 Measure Ingredients accurately
 Observe correct hand and mixing techniques
 Make use of the type of pan specified inn the recipe
 Follow the specified baking time and temperature stated in the
Recipe.
 FORMATIVE TEST ( bPP)
 1- 6 Major Ingredients in Baking
 7 -10 Minor Ingredients in Baking
 11. Abbreviation for gallon = ____
 12. Abbreviation for Cup = _____
 13. abbreviation for Tablespoon = _____
 14. Abbreiation for Gram = _____
 15. Abbreviation for Teaspoon = _____
 16 – 17. Tools/equipments use to measure dry ingredients
 18. Tools/equipment use to measure liquid ingredients.
 19. 240 ml is equivalent to ______ cup.
 20. one tablespoon is equivalent is equivalent to how many tsp.
 21. Is a finely ground meal obtained by grinding and milling cereal
grains or other root crops.
 22 – 24 Commonly used flour in Baking
 25. This flour has the greatest amount of protein 12 to 14% content
and thus has high gluten strength.
 26. Comparatively low in gluten and results in a finer texture, which
also has the lowest gluten content.
 27. Also called as General Purpos Flour or the Family flour.
 28-29 Uses of flour
 30. Is a sweet soluble organic compound that belongs to the
carbohydrate of food.
 31- 33 Types of Sugar
 34 – 35 Effects of Sugar in Baking
 36. Considered to have the highest cost ingredients in Baking
 37-38 Uses of eggs in baking
 39. Is a any fat which when added to flour mixtures increases
tenderness.
 40 – 42 Examples of shortening
 43- 44 Examples of Chemical Leaveners
 45. Example of Biological leaveners.
Types, Kinds and Classification of
Bakery Products
 Preparing bakery products requires no trick but
Pies and
Pastries
Pastry

 Is a delicate baked product which consists of crust and filling. It

contains high percentage fat,which contributes to a flaky or crumbly
texture.A good pastry is light and airy and fatty,but firm enough to
support the weight of the filling.
 A mixture of flour,fat, and water which is used as a based or covering
for other foods and baked.
 A pastry is also a sweet,baked food made of mixture of flour,fat,and
water and often filled with fruit or cream.
Kinds of Pastry

 1. Cream puffs – a type of light pastry that is filled with whipped cream or a
sweetened cream filling and often topped with chocolate.
 2.Puff pastry – a light, faky,rich pastry made by rolling dough with butter and folding
it to from layers used for tarts, napoleon.
 3.Danish Pastry- a pastry made of sweetened yeast dough with toppings such as
fruit,nuts, or cheese.
 4.French pastries – a rich pastry, filled with custard or fruit.
 5 Pie and Tart – patries that consist of two components: the first, relatively thin
pastry (pie) dough, when baked forms a crust (also called pastry shells) that holds the
second,the filling.
 6. Croissants – a flaky raised dough. It is like sweetened cross between a simple
yeast-raised dough and puff pastry. The dough is roled with butter to create layers and
is then left to rise,creating a very light texture. The downside is that it is technically
involved and requires a great deal of work.
Cream Puffs
Puff Pastries
Danish Pastries
French Pastries
Pies and Tart
Croissants
Pastry Ingredients

 All-purpose flour – type of flour used in baking pastries. Then gluten

content of this flour provides framework or substance of baked
pastries.
 Lard and Vegetable shortening – fats frequently used to make pastry.
Butter and margarine produce a less tender crust.
 Water – an important ingredient in pastry beacause it provides the
moisture needed to deveolop gluten.
 Salt – contributes to the flavor of pastry an has no influence on
flainess or tenderness.
Mixing Techniques applied for Pies
and Pastries
 Stirring
 Beating
 Whisking
 Rolling
 Laminating
 Creaming
 Kneading
 Cut in or Cutting in
Baking Toos – Measurig tools,Mixing Tools,Miscellaneous tools

 Measuring tools  Mixing Tools and

-Measuring cups Utensils
-Measuring spoons - Mixing bols
- Weighing scale - Rubber scraper
- Timer - Rotary egg beater
- Oven Thermometer - Whisk
- Candy Thermometer - Wooden spoon Four Sifter
- Electric Mixer
Baking Tools

 Cutting Tools  Miscellaneous

- Chefs or French Tools  Decorating Tools
Knives (all purpose -Metal Spatula Pastry tip
knives) - Rolling pin Piping Bag
- Bread Knife - Pastry Blender
- Kitchen Shears - Pastrry Wheel
- Grater or Shredder - Pastry Brush
- Cookie cutter - Parchment paper
- Wire Cooling Racks
Baking Temperatures for Pies and
Pastries
Types of Product Oven Temperature Baking
Pastry
One-crust pie (custard 400 ‘F to 425’F 30 to 40 min
type,unbaked shell)
Meringue on cooked 350’F to 425’ F 12 to 15 min
filling in prebaked shell
Shell only 450’F 10 to 12 min
Two – crust pies with 400’F to 425’F 45 to 55min
uncooked filling
Two – crust pies with 425’F to 450 ‘F 30 to 45 min
cookes filling
Decorate and Present pastry Products

 Variety of Frosting or Icing, Fillings and Galzes Used in Pastries

- The easiest way to decorate an ordinary pastry is with coat of glaze.
1. Basic Milk Glaze – Whisk together 2 cups confectioner’s sugar and ¼ cup milk
until smooth, adding more milk if needed to reach desired consistency. Make
about ¾ cup.
2. Brown Sugar Glaze – Heat 6 tbsp. unsalted butter and ½ cup packed light
brown sugar in a saucepan over medium,stirring, until sugar has dissolved. Add
2 tbsp. of heavy cream, 1 tsp vanilla ectract nd ½ tsp. salt brings to boil. Remoe
from Heat,then let cool until thickened. This makes 1 cup.
3. Lemon Glaze – Whisk together 2 cups confectioner’s sugar with 2 tsp. finely
grated lemon zest and ¼ cup lemon juice until smooth. This makes about 1 cup.
4. Chocolate Glaze – Place 3 ounces chopped bitter sweet chocolate in a
eatproof bowl. Bring ½ cup heavy cream to a simmer in a small saucepan,pour
over chocolate. Let stand for 2 minutes. Add 2 tbsp. unsalted butter, and mix
until smooth. Let stand, stirring occasionally until slightly thickened. Make 1
cup.
Basic Milk Glaze
Brown Sugar Glaze
Lemon Glaze
Chocolate Glaze
Different kinds of Fillings for Pies
and Pastries
 Jams and Jellies
 Meringue
 Simple Sugar Syrup
 Whiped Cream
 DECORATE and
PRESENT BAKERY
PRODUCTS
Types of Icing,Filling and Glazes

 American Butter Cream/confectioner’s sugar Icing

 Butter Cream French
 Butter Cream Meringue Italian and Swiss
 Butter Cream Rolled
Glazes

 Jams and Jellies

 Royal Icing
 Whipped Cream
Types of Icing
 American Butter Cream/Confectioner’s Sugar Icing
Procedure
- Butter and milk are beaten together and then confectioner sugar is
added. Flavor the mixture with extracts and chocolate.
Best Used for Coloring
- Used as frosting and filling. It is also used for decorations including
rose, drop flowers and figure piping
Storage – Icing can be refrigerated or frozen in an airtight container for
week
Butter Cream French
Procedure
-It uses egg yolks and is made the way as Italian meringue
Best used for filling and frosting
Storage- needs refrigeration
Butter Cream Meringue Italian and
Swiss
Procedure- Both use of egg white but difference are how they are made.
Italian –Hot sugar syrup is added to already whipped egg whites. Swiss
– The whites and sugar are mixed together over heat and whipped. And
Then cooled before the butter and flavoring are added. This type is
simplest.
Best used for Coloring – Frosting and Filling
Storage – Needs refrigeration
Butter Cream rolled

Procedure - Made from stiff American butter cream. Dough-like

consistency that is rolled out applied to cake.
Best used for Covering cookies
Storage – same as butter cream
Glazes

 Jams and Jellies

Procedure – Can purchase ready-made: Stir it to soften or heat with
amount of liquid it its too thick and strain to remove the seeds.
Best use for filling alone or in combination with other fillings such as
butter cream
Storage – refrigerate after opening. Is not perishable if used as a filling.
Royal Icing

 Procedure – Heavy paste of egg whites and confectioners sugar

beaten with a little vinegar or lemon juice.
 Best used foe General piping or delicate work. Decorating cookies
and bread house. Tints to pastel to dark colors.
 Storage – does not need refrigeration. Air dried decorations last for
months.
Whipped Cream

 Procedure – Beaten with sugar, can be flavored. Stabilized for longer

life with gelatin
 Best used for filling and frosting. Can be piped to form soft
decorations.
 Storage – Must remain refrigerated
 WAYS TO PRESENT and DISPLAY
BAKERY PRODUCTS
 1. TRAYS- after taking from the oven, product is placed onto cooling
wires decorated and then placed on trays or platters.
 2. Cellophane Bags – bags are clear and transparent. Product is
placed inside the bags to protect from outside contamination and to
slow the stailing process. Stailing is caused by air passing through
product and removing moisture. Then moisture evaporates from
surface.
 3. Boxes – product might be placed into boxes and displayed for sale,
lots of 6 or 12. some boxes might have see through lids.
 4. Doillies – some larger product might be placed on a doily and
displayed individually. The role of dolly is to have a barrier under
product and protect from surface contamination.
WAYS TO PRESENT and DISPLAY
BAKERY PRODUCTS
 WAYS TO PRESENT and DISPLAY
BAKERY PRODUCTS
 5. Labels- Packaged products will have labels showing ingredients,
name of manufacturer and other legal requirements. They make good
advertising.
 6. Glass vase – used to graciously decorate a tray of cookies.
 7. Jar – this is one of the easiest ways to add a twist on cookie
presentation.
 Standard Principles to be Follow in
Decorating and Finishing Pastry

Products
Color of the Product – color stimulates of sight and enhanced once
appetite.
 Appearance – is about form and shape of pastry products after
baking. It is important that each piece/slice has the same size, shape
and form.
 Consistency* – the uniformity in grains and texture. It is how it feels
in the mouth when eating.
 Moisture Content – amount of moisture present in pastry products
which contribute in the moistness and softness of pastries.
How to store Pastry Products
Pastry Products How to Store Where to Store
Pies Covered or Boxed Cool place or refrigerator to
prevent mold growth
Custard tart, nut with Covered or boxed Must be refrigerated.
custard base Generally do not freeze
well after baking.
Cream Puff and Eclair Covered or Boxed Cool Place or Refrigerator
to prevent mold growth

Fruit Pies Covered or Boxed Must be refrigerated.

Generally do not freeze
well after baking
Egg Pie Covered or Boxed Must be refrigerated.
Generally do not freeze
well after baking.
Equipment for Storing Pastries

 1. Chiller
 2. Freezer
 3. Refrigerator

Tips in Storing Pastry Products

- Pastries are best consumed while fresh, but most keep longer when
refrigerated, and some can even be frozen.
- Pastry dough may be frozen up to six months
- Unbaked pies will last about four months in the freezer,while baked
berry pies can be frozen for six to eight months
 Packaging Bakery Products
 The main objective of packaging is to keep pastry products in good
condition until it is sold and consumed. Correct packaging is essential to
achieve these objective
 PACKAGING – refers to ny material used to
cover,contain,protect,handle,preserve,identify,describe,prooe and
market goods by a producer to the consumer.Seversl factors are taken
consideration when designing an appropriate packaging for goods,such
as the size,shape,durability,space ,and cost.
Packaging Materials for storing Pastries
1. Plastic Container - -Plastics are extremely useful as they can be made
either soft or hard forms.
2. Plastic/Cellophane – Transparent or colored plastic is usually used for
packaging tarts,pies and other type of pastries.
3. Aluminum Foil
4. Paper/Boxes
Prepare and Present
Gateaux, Tortes, and
Cakes
 Ingredients use in making cakes
-Cake flour
-Sugar
-Eggs
-Shortening
-Leavening Agent
- Liquid Ingredients
 Tools in making cakes
Temperature use for Different Types
of Cakes
Cake Types Temperature Temperature Minutes
(F) (C)
Cupcake 350 - 375 177-190 15 to 25
Layer cake 350 - 375 177 -190 20 to 35
Loaf cake * 350 177* 45 to 60
Angel Food & 350 177 50 to 60
Sponge
Importance of Pre – Heating the
oven
 It is important to preheat your oven before baking. Baked items
depends on the correct oven temperature to help them rise properly.
All baked recipes are tested in pre heated ovens.
CLASSIFICATION OF CAKES
1. High fat or Shortened cakes – a type of cake which contains a
high percentage of fat or shortening.
2. Low-fat or Foam type cakes – also known as unshorten cake
which contains less than 5% fat.
3. Modified Sponge cake – Combination of Shortened cake and
Foam type cake
What is PORTION Control?
 Means getting the right number of servings from a recipe and serving
right amount. It requires following the standardized recipes exactly. It
involves planning menus carefully, purchasing an adequate amount
of food, preparing, storing and serving food.
Importance of portion Control
1. It provides the correct serving size to meet nutritional needs.
2. It help control cost
3. It helps minimize waste
4. It helps to guide the ordering and preparation of food.
5. Customers get the same portion size
6. Customers knows exactly how much food to expect.
Methods of Portion Control
1.Cutting – a method of dividing food into uniform pieces before it is
placed on the serving line.
Examples: sheet cakes, rolls or brownies.
2. Weighing – a method that makes use of a food scale to create portions
based on weight.
3. Measuring – a method of portioning food on the serving line that
involves the use of scoops and ladles.
4. Counting – name or list one by one in order to determine
The total number.
Mixing Methods used for Cakes
A. CREAMING METHOD – (for shortened cakes)
The creaming method ,also called the conventional method,was for a long time the
standard ,method fo mixing high fat cakes. The development of emulsified, or high
ration,shortening sled to the development of simpler mixing methods for shortened cakes
contining greater amounts of sugar and liquid.
B. Two – stage Method – is a little simpler than creaming method,and it produces a smooth
batter that bakes up into a fine grained,moist cake.The name originated from the practice of
adding the liquids are added in to stages.The first step in making high ratio cake is to blend
the flour and other dry ingredients with shortening. When mixture is smooth,the liquids
(including eggs) are added in stages.
C. One- Stage (Liquid Shortening )Method – This method involves adding the liquid
ingredients to the bowl first which simplifies the procedure. In this way,there is less chance
fro moistened flour to coat the bottom and sides of the bowl,making scraping down difficult.
Mix at low speed until dry ingrediets are moistened to prevent dry flour from being thrown
from the bowl.Mix for a period at high speed.followed by a period at mediun high speed to
properly develop air cells and create a smooth fine texture batter.
D. Flour- batter method – is used for only a few specialty items. It produces a fine- textured cake but
there may be some toughening due to the development of gluten. Flour-batter cakes include those made
with either emulsified shortening or butter of both.
E. Sponge Methods – Many types of cakes have one characteristics in common: they are made with egg
foam that contains yolks. These are usually whole-egg foams but, in some cases, the base foam is yolk
foam,and egg white foam is folded in at the end of the procedure.
sponge cake batter is made in two basic steps:
1. Eggs and sugar are whipped to a thick foam and:
2. Sifted flour is folded in
F. Angel Food Method – are based on egg-white foams and contain no fat. Angel food method should be
whipped until foam soft,not stiff,peaks.Over whipped whipped whites lose their capability to expand and
leave the cake
G.Chiffon Method –Chiffon cakes and angel food cakes are both based on egg-white foams,but here the
similarities in the making methods end. In angel food cakes ;dry flour- sugar mixture is folded into the
egg whites in the chiffon method a batter container flour, egg yolks,oil and water is folded into the
whites.Egg whites for chiffon cakes should be whipped until they are a little firmer than those for angel
cakes but not so much that they become dry. Chiffon cakes contain baking powder so they do not depend
on the egg for all their leavening.
BASIC STEP in BAKING
1. Read the recipe carefully to know if you have all the ingredients and the utensils needed and if
you understand the entire procedure.
2. Check all the necessary ingredients gather and arrange according to the sequence of their
preparation.
3. Prepare all the utensils needed .
4. Pre heat the oven. Set the oven knob at the desired temperature.
5. Prepare the pan/pans needed; make sure to use the correct pan size .If it needs greasing,
brushing the pan bottom with a little shortening. For baking purposes, don’t use butter or
margarine for greasing because these easily burn and will produce a very brown crust.
6. Measure the ingredients using correct utensils according to the amounts required in the recipe.
7. Mix the batter or dough when filling pans, makes sure you don’t overfill. Fill about 2/3 full to give
an allowance for the rising.
8. Bake in the preheated oven. Put the pan at the center rack.
9. Test for doneness. For butter cakes,prick the center of the cake with a toothpick. If it comes out
clean clean then it is done. For chiffon and sponge cakes press lightly with fingers. If it springs
bak then it is done. Pies and pastries are done when the crusts have turned broen, crisp and
flaky.
10. Cool the baked products. For butter cakes, put the pan on a wire rack
and leave to cool for 10 minutes. Afterwards, invert pan to remove the
cake and cool it completely. For sponge and chiffon cakes, invert pans at
once in wire racks. Then decorate.
 TYPES OF FILINGS, COATINGS AND SISINGS FOR
CAKES AND ITS APPLICATION
-There are many cake filling types that can be used. There re some points that should be
taken into consideration when choosing a filling for a cake. Some of these points are listed
below:
1. Consider the flavor of the cake and be sure that the filling will compliment the cakes
flavor.
2. Take into account the storage of the cake. Do not select a filling that requires
refrigeration when it will not be possible to refrigerate the cake because of its size.
3. If the cake will be exposed to warm temperatures, do not choose a filling that will melt.
4. If the cake has to be a day or so ahead of when it will be eaten, be sure the filling will
hold up for period of time.
TYPES OF FILINGS, COATINGS AND SISINGS
FOR CAKES AND ITS APPLICATION
 Custard – is a smooth,creamy type of filling si,ilar to pudding. The custard is a cokes fil
containing cornstarch,flour and egg yolks. Any filling that contains cornstarch or flour m
be brought to a boil slowly to prevent scorching and then boiled for at least a minute to
thicken to its fullest.
 Fruit
 There are many fruits that can be cooked into a filling for cakes that
will provide the cake with an extra special flavor. Some of the
common fruits used are strawberries,blueberries, raspberries,
peaches, apricot.
 Frosting
Many times the same frosting used to frost the cakes is used for the
filling between layers. This is a great way to add flavor and moistness to
the cake. Some of the common frosting used as fillings are butter cream,
cream cheese, whipped cream and ganache.
 Jelly
 Jelly,jam or preserved can can be used to add an easy fruit flavored
filling to a cake.
 Whipped Cream
 A filling using whipped cream provides a light fluffy with a delicate
flavor. Whipped creams are sometimes stabilized by adding gelatin to
make them hold up better. A cake with whipped cream filling should
be refrigerated and served the same day that it is made.
 Glazes and Syrups
 Also be used as fillings but will not provide for a filling with any
thickness. They do provide extra flavor and help deal in the moisture
of the cake.
 ICING AND FROSTING
 Icing is a sweet coating made of sugar, butter, water, and egg whites
or milk: It is often flavored and cooked and used to cover or decorate
baked goods, such as cakes or cookies.
1. Butter Cream- made of sifted powdered sugar, milk and butter. The
quality of butter used will reflect on the appearance, consistency and
taste of your butter cream frosting.
 Whipped Cream
 This type of cake icing is achieved using cold heacy whipping cram
and sugar. Some would advise you to use powdered sugar but
ordinary granulated sugar would work just as well.
 Royal Icing
 This type of cake icing dries into a hard outer shell. It is also one of
the easiest to dye with edible colorings.
 Cream cheese Frosting
 Is made with part butter cream frosting and a good quality cream cheese. This type of
frosting is usually perfect for carrot cakes,red velvet cakes nd as a filling for doungnuts
and cupcakes because of its consistency.
 Meringue
 The basic ingrediets for this frosting are egg whites,cold water and
granulated sugar and are most common types of cake icing. It is light
and flffy because air is introduced into the egg mixture to create a
stiff consistency.
 Fondant
 This is a popular heavy frosting among celebration cakes because it is easy to sculpt
and work out. Basic fondant ingredients include gelatin, glycerin, water, icing or caster
sugar and shortening. Fondant is made by melting marshmallows or heating gelatin
mixture and adding the rest of the ingredients until you achieved the right
consistency, which ideally should stretch but should no tear easily.
 Chocolate Ganache
 The easiest cake icings to make .
Tools Needed in Decorating cakes
 Cake Board- come in different sizes. Use a board that is 1 inch larger
than the cake pan. If you don’t have cake boards. A kitchen plate
would be just fine.
 Turntable – it is used to move cake easily inn making frosting and
decorating.
 Cake Decorating knife or icing spatula – These are round tipped blunt
knives that are essential for moving icing around and smoothing
edges. They come in bent and flat.
 Presenting and Plating Cakes
 Tips on how to plate and present cakes.- it is important to learn how to plate cakes
properly. Pastry chefs in restaurants spend a lot of their time to plate desserts so that
they look as good as taste.
1. Be creative with color- a splash of color can bring your desserts to life.
2. Combine textures – adding different textures to the plate adds excitement to the visual
appeal of cake.
3. Compose your plate – There are many ways to compose a plate. Consider the plates as if
it were a blank canvas or as if you were composing the frame for photograph. What would
fill the space in an interesting way?
4. Consider the vessel- It may seem like common sense, but consider the experience of
eating dessert when you choose the type of plate.
5. Contrast temperatures – There's nothing like pairing a slice of perfectly prepared cake
with a cool slice of ice cream.
6. Let it be Dramatic – have a little fun with your cake. Employ tricks to add some magic to
the presentation.
 Presenting and Plating Cakes
 7. Don’t make it too tall or wobbly – a slice of layer cake looks
fantastic standing up on a plate. But if its to tall. there’s a strong
chance of it topping over even on a short journey to where it is being
served.
 8. Garnish with care – keep in mind how the garnish will function in
the finished plate.
 9. Be consistent – when plating cakes, be consistent in your design
and in serving size. It can be confusing to se different presentation on
each plate, and nobody likes looking over to the plate across the
table and seeing a serving double the size.
 Keeping Cakes Fresh and Flavorful
 1. Store when completely cooled
 2. Store under cake cover or large bowl
 3. Freeze unfrosted cakes
 4. Freeze cake with buttercream frosting
 5. Thaw cakes at room temperature
Factors which can affect the appearance of your decorated cake:
1. Sunlight and florescent lightning
2. Humidity
3. Heat
Prepare and Display
Petit Fours
 Iced petit four
 Fresh petit four
 Marzipan petit four
 Caramelized petit four
 “PETIT FOURS”
The term “Petit Fours” refers to confections such as miniature
cookies and cakes that my accompany an afternoon coffee or tea
that are served after meal. Petit fours are light ,delicate, crisp
and refreshing. The common defining characteristics of petit
fours is that they can be eaten in one or two bites. Petit fours
which is small oven in French, refers to the tradition of baking
small pastries in a slow oven after large pastries have been
removed and oven temperature is reduced.
 Iced Petit fours
 Iced or decorated tiny cakes covered in fondant or icing
-are small, bite sized cakes with a thin coating of glaze, typically fondant, which is applied
at the end of the production process.
Types or inds of petit four bases:
1. Cake
2. Shortbread
3. Pastry
4. Sponge
Fillings and flavor for Iced petit Fours
5. Jams
6. Ganache
7. Butter creams
 Fresh Petit Fours
 Also called petit fours fraise or fresh are moist, filled with pastry cream and often topped
ith fresh fruits miniature eclairs, and cream puff.
 This petit four is created with mini pastries . The most common types of mini pastries are
tarts or cream puffs.
Cream puffs are filled with buttercream or pastry cream
Fruit Tart – are made with custard and fresh fruits on top.
 Marzipan Petit Fours
 Marzipan is a sweetened mixture of ground almonds,liquid glucose or
egg whites,corn syrup or sugar syrup and either icing sugar or caster
sugar.It is also known as almond pate. Marzipan is a vey versatile
paste. Petit Fours based on a marzipan are attractive and populr for
their color and appearance and their delicate pleasing taste.
 Caramelized Petit Fours
 Sugar can be used to coat petit fours before they are served.
Caramelized petit fours are mainly roasted nuts and dried fruits with
marzipan. Any product that is coated with caramel needs to be dried.
Strawberry and grapes can be dipped in caramel but only have a life
span of a couple of hours. The product is best consumed within 30 –
40 minutes is best.