INTRODUCTIONTechnology and Livelihood Education (TLE) is one of
the nomenclature in the implementation of the K to 12 Basic
Education Program (BEP) composed of four components; namely,
Agri-Fishery Arts, Home Economics, Industrial Arts and Information
and Communication Technology. In this module, the focus is on Home
Economics mini-course BREAD AND PASTRY PRODUCTION.
In this course, you will be exposed to different tools,
instruments, proper calculation and mensuration, and actual
preparation of the different recipes that are necessary in either
putting up a specialty store that provides baked products or
performing the task of a baker or bakery aide. This will also be a
venue for you to assess yourself and identify aspects of business
that you need to strengthen and safeguard before you take the
plunge into the world of work.Now that the workforce is far behind
in equating the number of available jobs, the Department of
Education is revitalizing its resources to lead the young minds and
to prepare them skillfully as future patty chef or the like,
instead. It is in honing the skills that learners can assure to
have an edge of surviving the daily needs of oneself and of others.
It seeks to provide students with the knowledge, skills, and
motivation in the field of bread and pastry production.
This module is specifically crafted to focus on Process and
Delivery. It is enriched with different activities that will assess
your level in terms of skills and of knowledge that you are
expected to demonstrate after going through this learning
materials. Learning procedures are divided into different sections
- What to Know, What to Process, What to Reflect and Understand,
and What to Transfer. Go over with the suggested tasks and
accomplish them to practice developing a sustainable program,
prioritizingneeds and building vision.So, explore and experience
the K to 12 TLE modules and be a step closer to a successful
producer of quality bread and pastry.***
OBJECTIVES
At the end of this module, as a learner you are expected to:
1. Perform the task of a chef or a baker based on market needs
and demands.
2. Prepare and produce delicious quality, profitable and
saleable baked products.
3. Demonstrate understanding of concepts and principles of
process and delivery in the exploratory course in breads and pastry
production.***
LEARNING GOALS/ TARGETS
As you go through this module, you will be able to assess
yourself with the characteristics and competencies before getting
into the world of baking industry.
You may now set your learning goals and targets so that you will
be guided accordingly as you go through this module.
Kindly provide honest answer on each item below.
PRE- ASSESSMENTDirection: Read each statement below. Encircle
the letter of the correct answer.1. Strong enough in dealing and
solving the challenges you may undertake as you go with running
your business. a. hard working
b. committed
c. risk taker
d. honest
2. A baker must build a good reputation; possesses the courage
to do the right thing.
a. risk takerb. reliable and has integrity
c. patientd. committed
3. Successful business people base their work on strengths. a.
goal orientedb. hardworkingc. builds on strengthsd. patient
4. Know that in your business, personal needs, attachment to
your friends, families and relatives are set aside. a. opportunity
seekerb. hard workingc. committed
d. patient
5. Knows how to handle unusual events that may happen in the
business which include problems in managing the workers, problems
on the delivery of goods and services, and the problems on demand
and production. You must be patient in dealing with these
uncertainties.
a. goal oriented b. hard working c. copes with uncertainty d.
committed
6. Involves developing and using logical, step-by-step plans to
reach the goals. a. sets standardsb. responsiblec. hard workingd.
committed
7. Takes time to listen to the advice, suggestions, and
recommendations of fellow bakers. a. responsibleb. willing to
listenc. committed
d. hard working
8. A successful baker takes the initiative. a. initiative
b. risk taker
c. opportunity seekerd. committed
9. You must be concerned to know how well you are doing and keep
track of your performance. a. future oriented b. hard workingc.
open to feedback d. committed
10. Learn from your mistakes. a. copes with failureb. honestc.
hard workingd. risk taker
11. It is an individual who differs in opinion and judgment. a.
goal oriented b. committed c. takes initiative d. persistence
12. A characteristic of a person who is forward looking. a. goal
oriented b. risk taker c. persistence d. committed
13. Looking for income because you know that this will be your
bread and butter not only for you but also for your family. a.
profit oriented b. takes initiative c. risk takerd. opportunity
seeker
14. An individual who would like to engage in any business must
possess a strong faith in his / her ability and capabilities in
dealing with the different problems that she might encounter in
running a business.
a. persistence
b. hardworking c. self confidence d. committed
15. Putting up your own business requires a lot patience
integrity and dedication.
a. hard working b. committed
c. risk taker
d. persistence
16. Used for baking loaf bread. a. loaf pan
b. muffin pan c. tart molder
d. round pan
17. Pies that are large enough for individual serving. a.
tart
b. turnovers
c. pies
d. cakes
18. It enhances the flavors of the crust. a. sugar
b. salt
c. egg
d. butter
19. Serves as toppings for pies and pastries. a. meringueb.
creams
d. milk
d. eggs
20. Bread leavened by yeast. a. quick bread
b. loaf bread
c. rich breadsd. dinner rolls
21. A type of shortening made from the side part of the hog. a.
butter
b. lard
c. oil
d. margarine
22. It is a soluble sweet crystalline organic compound that
improves the taste of the baked products?
a. salt
b. sugar
c. flourd. shortening
23.It includes knife and chopping board used to cut glazed
fruits, nuts, and other baking ingredients.
a. spatula
b. rubber scraper
c. cutting toolsd. grater
24. These are used to slice rolls and delicate cakes. a. kitchen
shears
b. knife
c. pastry wheeld. grater
25. It comes in graduated sizes and has sloping sides. a. flour
sifter
b. mixing bowlc. graterd. spatula
26. Used in greasing pans or surface of pastries.
a. pastry tipb. pastry wheel c. pastry bagd. pastry brush
27. It is used to flatten the dough. a. rolling pinb. spatulac.
wooden spoond. scraper
28. Caused by organisms such as viruses, bacteria, fungi,
parasites. a. safety hazards b. chemical hazards c. physical
hazards d. ergonomic hazards
29. Strips of dough placed on top of the pie.
a. lattice
b. butter
c. egg
d. tart
30. It is used to strain or sift dry ingredients. a. molder
b. strainer
c. wire whisk
d. timer
***LESSON 1. HISTORY OF BAKING AND ITS BASIC INGREDIENTS
Learning Goals and TargetsAt the end of this lesson, the learner is
expected to:
1. Recite the history of baking.2. Discuss the major ingredients
in baking according to their classification and function.
KnowHISTORY OF BAKING
Baking is a cooking method using dry heat (Merriam-Webster,
2013). This method could be applied to cooking different kinds of
food products, such as fruits or meat dishes. In this module,
baking refers to the process of cooking breads, cakes and
pastries.
Baking evolved from mans innovation in the preparation and
cooking of grains. Grains are the seeds of cereal grasses, such as
wheat and rice. When the grains are pounded and ground, flour is
produced. Flour is the basic ingredient of baked products. Baking
bread could have begun when man learned to pound or mash grains and
with the addition of water to make a paste. When this paste is
spread on a hot stone near a fire, flatbread is produced (Gisslen,
2001). Then came the discovery of yeast, and other ingredients. New
tools and equipment like ovens and mixers were also invented. These
discoveries and inventions resulted in the variety of baked
products we have today. There is no clear record of when bread
making actually began but it existed in the ancient times. The
earliest Biblical record of bread making is during the time of
Abraham (Genesis 14:8) more than 2000 years ago. Years later, the
first reference to baking as a profession occurred during the time
of Joseph, when the Egyptian Pharaoh jailed and later on, hanged
his chief baker for offending him (Genesis 40:1 NIV). The chief
baker was apparently regarded as a high official position in the
household of the Pharaoh. The production of large quantity of
breads is said to have started in ancient Rome where pastry cooking
was a recognized occupation (Gisslen, 2001) and the pastry cooks
can become members of a formal organization of professional bakers
called a pastillarium.
(Source: Wikipedia)TRADITIONAL METHODS OF BAKING BREADSBAKING
INGREDIENTS Baked products are made from essentially the same
ingredients flour, fats, sugar, eggs, water or milk, and leavening
(Gisslen, 1995). Combinations of these ingredients and preparation
methods produce the various general classifications of baked
products we see today.
1. Flour is the primary ingredient of most baked products
because it provides the structure of the product (Lauterbach and
Albrecht, 1994). The kind of flour that is commonly used in baking
comes from the wheat grain. There are various kinds of flour that
comes from wheat but these can be generally classified as strong or
weak flour. This classification is based on the amount of protein
present in the flour. Flour is mostly starch but the protein
content (7 to 14%) is important because it determines the formation
of gluten. Gluten determines the shape and texture of the product.
Strong flours come from hard wheat and have high protein content
(whole wheat and bread flours).These are best used for breads while
weak flours from soft wheat with lower protein content (all purpose
flour and cake flour) are used in cakes, quick breads, cookies and
pies. Kinds of Flour
CharacteristicsFunction and UseProper Storage
a. Whole Wheat FlourComes from wheat grains, contains the whole
part of the grain including the bran (outer part or cover of the
grain), the endosperm (the fruit) and the germ or the embryo (the
inner part of the whole grain).
Best used in preparing yeast breads like whole wheat breadMust
be stored in an air tight sealed container in a cool dry place or
in the refrigerator.
b. Bread
FlourHas more gluten strength and protein content than
all-purpose flour. Bread flour has 12 to 14% protein.This is the
best choice for yeast products like pan de sal, pan/ sliced bread,
crusty breads and rolls, and buns.Several months in a cool, dry
cabinet when stored in a sealed container or if tightly wrapped,
and up to one year in the freezer.
c. All Purpose FlourIs a combination of soft and hard flours. It
may be bleached or unbleached. It is one of the most commonly used
and readily accessible flour. Protein varies from 8 to 11%. Best
for pie crusts, cookies, muffins, cupcakes, pancakes and shortened
cakesCan be stored inside the cabinet using an airtight container
and be kept for 6-8 months.
d. Cake FlourIs a fine-textured, soft-wheat flour with high
starch content. It has the lowest protein content of 7 to 9%. It is
chlorinated (a bleaching process which leaves the flour slightly
acidic, sets a cake faster and distributes fat more evenly through
the batter to improve texture). This flour is excellent for baking
fine-textured cakes with greater volume and is used in some quick
breads and cookies.Store in an air tight container not exceeding
for more than 6 months.
Other kind of flour
e. Rice Flour
Rice flour is made from finely milled rice. It can be made from
either white or brown rice. It has 6.5 to 7% protein but it does
not form gluten.
Can be used as substitute for wheat flour but the quality of the
product may differ. Can be stored in a plastic container and must
not be stored for a long period of time.
2. Liquids Liquid ingredients are important for hydrating
protein, starch and leavening agents. Liquids contribute to the
moistness and texture of the products. Liquids also help in
leavening the product because it turns to steam and expands during
baking.
Kinds of liquid ingredients
CharacteristicsFunction and UseProper Storage
a. Water
b. Milk and creamsFresh whole milk is the form of milk most
commonly referred to in recipes. Evaporated milk is milk with about
60% of water removed. It can be diluted with equal amount of water
when used in baking. Contributes water, fats, nutrients and flavor.
Fresh milk and opened cans of evaporated milk has to be kept
refrigerated in an airtight container.
Unopened evap milk cans should be stored in a cool, dry
place.
c. JuiceUsually fresh fruit juicesAdds flavor and color. Best
used in recipes with baking soda as leavening.Store in airtight
container in the refrigerator.
3. Fat These may come from animal or vegetable fats. It can also
be in liquid or solid form. Fats generally help to tenderize the
product and soften the structure, add moistness and richness,
increase keeping quality, add flavor, assist in leavening when used
as creaming agents (Gisslen, 2001). Kinds of fat
CharacteristicsFunction and UseProper Storage
a. ButterMade out of fatty milk protein. It can be salted or
unsalted.Good source of flavor and melting quality so these are
good for pastries and cakes Butter must be kept well wrapped inside
the refrigerator because it melts at room temperature and to
maintain its good quality.
b. Margarine Made from various hydrogenated vegetable or animal
fats, with flavorings emulsifiers, coloring agents and other
ingredients.Bakers margarine (bar margarine) are very similar in
characteristic and function to butter
Pastry margarine (in containers) are tougher and more elastic
and are used for dough or pastries
Keep well wrapped in refrigerator.Keep in tightly closed
container in a cool, dry, dark place.
c. OilComes from vegetable, nut or seed sources. It is liquid
fat. Spreads to the mixture too thoroughly and can shorten too much
so it is not commonly used in cakes but in pie dough and some yeast
breads.
Keep in tightly closed container in a cool, dry, dark place.
f. LardComes from the side part of the hog.Are commonly used in
making flaky crust for pies.Keep in tightly closed container in a
cool, dry, dark place.
g. Shortening Group of solid fats, usually white and tasteless,
and especially formulated for baking.Used for flaky products such
as pie crusts and biscuitsKeep in tightly closed container in a
cool, dry, dark place.
4. Sugar - or sweeteners have differing degrees of sweetness and
come in various forms from powder to crystals to syrups. They
generally add sweetness and flavor, create tenderness and fineness
of texture (partly by weakening the gluten structure), give color
to the crust, increase keeping quality (by retaining moisture), act
as creaming agent with fats, and provide food for yeast (Gisslen,
2001).
Kinds of sweetener
CharacteristicsFunction and UseProper Storage
a. granulated or refined cane sugar
Regular white sugar also called table sugar.
Caster sugar has finer granules while sanding sugar has coarser
granules than regular white sugar.Finer granulations are better for
mixing dough and batters because they dissolve relatively
quicker.
Sanding sugar is good for sprinkles on top of cakes and cookies
and for syrups.
Must be kept in a plastic sealed container and stored in a dry
place.
b. confectioner or powdered sugarSugar ground to a fine powder
mixed with a small amount of starch, also called icing sugar.Used
in icings, toppings, cream fillings, dusting.
c. brown sugar (raw brown, light brown, medium brown)
the darker color has more impurities, it contains small amount
of glucose and fructose. Contains a little amount of molasses and
the natural fibers of the sugar cane.Used in place of white sugar
when its flavor and color is desired. It also contains a small
amount of acid so it can be used with baking soda to provide
leavening.
5. Leavening agents are responsible for the production and
incorporation of gases during the baking process. This is what
makes baked products rise. There are different kinds of leavening
agents. Yeast is a biological leavening agent because it is a
microscopic plant that produces carbon dioxide gas and alcohol in
the process called fermentation. The released gas during
fermentation produces the leavening action. Baking soda and baking
powder are chemical leavening agents. These produce gas from the
chemical reactions that occur when there is moisture and an acidic
ingredient. Kinds of Leavening AgentsCharacteristicsFunction and
UseProper Storage
a. YeastAvailable as active dry yeast or instant yeast. Active
dry yeast consists of coarse oblong granules. Instant yeast or
rapid-rise yeast has smaller granules and dissolve faster.
Fermentation of yeast is important in the formation and
stabilization of gluten thus it is best used for breads and other
yeast products. Yeast must be kept in an airtight container away
from heat and light.
b. Baking sodaSodium bicarbonate, a fine white powder that has a
slightly salty and alkaline taste (mapakla)The fast action of
chemical leaveners makes them very good to use in muffins, cakes,
cookies, pastries. Must be stored in air tight container to
maintain freshness.
c. Baking powderMixture of baking soda plus an acid to react
with it and starch to prevent lumping. It is available as
single-acting or double-acting baking powder. Single-acting baking
powder requires only moisture to release gas. Double-acting baking
powder release gas in two stages. First, during mixing then
completes the reaction with the addition of heat during baking.
6. Eggs eggs perform many functions in the production of baked
products. They come in various sizes (small, medium, large, extra
large) and kinds (chicken egg, duck egg, native egg).Kinds of
eggsCharacteristicsFunction and UseProper Storage
Fresh white chicken eggs Large and fresh white eggs are the
standards for baking. They should be clean, fresh-tasting, free of
bad odors, and tastes.Protein in eggs contributes to
structure.Emulsifier (blending or combining of substances that are
difficult to blend like fats and liquid). This contributes to
volume and texture.Leavening when egg whites are beaten, air is
trapped in the foam bubbles and expand during baking.
Shortening due to the fat content of the egg yolk.Moisture due
to the quantity of water in eggs.Flavor, color, nutritional
value.Keep shell intact and store in the refrigerator.
7. Salt and other flavorings Salt enhances the flavors and
sweetness of other ingredients. Salt slows down yeast fermentation
and strengthens gluten structure making it more stretchable
(Lauterbach and Albrecht, 1994). Other flavorings include vanilla,
spices (cinnamon, nutmeg, ginger, etc.) and flavor extracts (banana
essence, pandan flavoring, lemon extract).
ProcessActivity. Categorizing the baking materialsDirection:
Categorize the following baking ingredients if they are liquid or
solid. Make two columns on your answer sheet and write on your
first column the solid ingredients and on the other side, your
liquid ingredients.
Margarine
Lard
Fruit juices
Cake flour
Sugar
Coconut oil
Baking powder
Milk
Vanilla
Panutsa
Almond flavorButter
Salt
Chocolate bar
Brown sugar
Confectioner sugar
All purpose flour
Water
Baking sodaCondensed milk
Reflect and UnderstandActivity. Collect and analyze
Direction:Collect at least two wrappers of baked products that you
can buy in a grocery store. Locate the list of ingredients in the
wrapper or food label. Write on the space below the ingredients
listed in the food label in consecutive order.
Name of product _________________
List of ingredients
Name of Product ___________________
List of ingredients
The ingredients listed in food labels (wrappers) are arranged
from the greatest to the least amount present in the product.
Analyze the list of ingredients above. Based on the list, baked
products are largely composed of (list the top three ingredients
that are commonly found in the two lists).1.
2.
3.
TransferActivity. Lets bakeDirection: Suppose you want to make
some cupcakes, what do you think are the ingredients you will need
to make the cupcakes? Make a list of ingredients (in order from the
biggest quantity to the least quantity) you would need. Then write
the use of the ingredient for the cupcake you will bake.
Example: Salt gives flavor to the cupcake
MY CUPCAKE
Ingredients of my cupcake Function of the ingredient
1.
2.
3.
4.
5.
6.
7.
LESSON 2: BAKING PROCESS AND ITS BASIC PRINCIPLESLearning Goals
and TargetsAt the end of this lesson, the learner is expected
to:
1. Discuss each stage of the baking process.
2. Explain the importance of the basic principles of baking.
KnowTHE BAKING PROCESS
Successful production of baked products requires an
understanding of the baking process. The baking process describes
the changes happening to the ingredients at each stage of the
process and is basically the same in all baked products. It is
important to understand and learn how to control them. 1. Creation
of dough or batter.
Dough or batter is the mixture that is created when flour and
other dry ingredients are mixed with liquid ingredients for the
purpose of baking. When this mixture is thick and firm enough to be
kneaded or rolled, it is called dough. Batters are mixtures that
are thin enough to be poured or dropped from a spoon. 2. Formation
and expansion of gases.Gas (carbon dioxide) is released by the
action of yeast, baking soda, and baking powder (Gisslen, 2001).
Gas (air) is incorporated into dough and batter during mixing, and
gas (steam) is formed during baking when water is vaporized into
steam. Carbon dioxide and air are already in the dough or batter
during mixing. They expand when heated and make the product rise.
Yeast and baking powder continue to form gases rapidly when first
placed in the oven. Steam is formed when the moisture in the dough
is heated (Gisslen, 2001).3. Trapping of the gases in air cells. As
the gases are formed and expand, they are trapped in a stretchable
network formed by the proteins in the dough (Gisslen, 2001). These
proteins are the gluten and egg protein and without this network of
protein structure, the gases would escape making the product poorly
leavened, heavy and hard.4. Gelatinization of starches.In this
stage, the starches absorb moisture, expand and become firmer. This
process generally starts at about 60C (140F) (Gisslen, 2001).5.
Coagulation of proteins.The gluten and egg proteins coagulate and
solidify when they reach high temperatures and this process begins
at 74C (165F) (Gisslen, 2001).6. Evaporation of some of the
water.
This change happens throughout the baking process. Controlling
the amount of weight loss due to the evaporation of water may be
crucial if a specific weight of baked product is required (Gisslen,
2001), like in the case of Pinoy Pan de sal which should not weigh
less than 25 grams per piece (Aning, 2003). 7. Melting of fats.
When the fats or shortening melt, they release trapped gas.
Different shortenings melt at different temperatures (Gisslen,
2001). 8. Crust formation and browning.
Crust is formed as water evaporates from the surface and leaves
it dry. Browning occurs when sugars caramelize and starches and
sugars undergo certain changes caused by heat. This process also
contributes to flavor. Milk, sugar, and egg increase browning
(Gisslen, 2001).
Staling
Baked goods lose its freshness over time resulting in stale
products. Staling is the process when changes in structure of the
bread and loss of moisture cause the texture and aroma to
deteriorate (Gisslen, 2001). Stale baked goods have lost their
fresh-baked aroma and are firmer, drier, and more crumbly than
fresh products.
Process
Activity. Observe and describeDirection: This activity
investigates the crumb structure of bread so that you will know the
characteristics of quality bread. Get a piece of freshly baked pan
de sal, hamburger bun or pan de lemon from a nearby bakery.
Observe and describe the following characteristics of the
bread:
How does the bread smell? ____________________________________
What is its shape? Does it hold its shape or is it deformed?
___________________________________________________________If the
bread is still hot, allow it to cool first before proceeding to the
next steps.
Choose the piece of bread or part of the bread that that is not
deformed. Slice the bread across to reveal a cross section of the
bread. It is important that the bread retains its shape and does
not get flattened so use sharp bread knife making sure that the
bread has cooled before slicing, and slice gently. Observe the
cross section of the bread. This is the crumb structure you can see
the formation of holes (cells) and the cell walls or grain.
Are there small or big holes? Are the holes spread across evenly
or concentrated in one area?
_______________________________________________ Is the dough
between the holes firm or too soft? Does it hold its shape or fall
apart easily? _______________________________________________
When it cools down, does it retain its softness or does it
become hard? ______
TIP: Good quality yeast bread should have good volume (from
leavening action). It should have good structure and texture with
evenly spaced cells surrounded by thin cell walls that holds its
shape and does not crumble on its own.
Reflect and Understand
Activity. Reading time!
Direction: Go through the succeeding information about Basic
Principles of Baking.Then, write a five-sentence
reflection/reaction of how the narrated principles affect the
quality of baking.
BASIC PRINCIPLES IN BAKINGIn addition to understanding the
baking process, producing quality baked products also involves
following several basic principles. Baking is one food preparation
method that requires a recipe. A recipe lists the ingredients with
exact quantities and the procedures for preparation and the
temperature and time for baking.1. Measure accurately.
The previous lesson showed that all the ingredients in baking
has specific functions or uses for the production of quality baked
product. These ingredients work together for the best results.
These ingredients work perfectly together when they are in correct
proportion (amount of one ingredient in relation to another). Exact
quantity of ingredients is also necessary to bring about the
desired reactions and changes in the baking process. For example,
Salt slows down yeast fermentation (Lesson 1) and when the amount
of salt is less than what is required in the recipe, the dough
would rise too quickly affecting the shape and flavor of the bread
(Lauterbach and Albrecht, 1994). 2. Use the exact ingredients as
specified.
Aside from the proportion of ingredients, the kind of ingredient
itself has specific characteristics which work best with the other
ingredients in the recipe. When an ingredient in a recipe is
changed, the resulting product may not be of the same quality. For
example, bread flour and all purpose flour have different
characteristics (see Lesson 1). When the all purpose flour in the
recipe for muffin is replaced with bread flour, the muffin would be
as soft and light as expected. 3. Follow correct mixing methods and
baking procedures.
There are appropriate mixing methods different types of bread
products which will be discussed in Lesson 6. When a different
mixing method is used or when the proper procedure for the method
is not followed, poor quality product will be obtained. Baking
procedures are also specified in the recipe. The appropriate pan
for baking, the baking temperature and the time for baking must be
correctly followed. Varying the temperature would change the
quality of the product. TransferActivity. Setting a commitment
Direction The basic principles of baking are not suggestions only
but a set of rules that should always be followed. Write a
statement showing your commitment to a set of rules that you will
follow in the laboratory (actual preparation) part of the
module.Sample:
I, (write your name), promise to follow the following rules in
order to get the best results in the production of baked goods.
(write the rules here)
Signature
LESSON 3: BAKING TOOLS AND EQUIPMENTLearning Goals and
Targets
At the end of the lesson the learner is expected to:
1. identify different baking tools and equipment.
2. explain the uses of the baking tools and equipment. Know -
Baking tools and equipmentBaking tools and equipment make the
preparation and cooking of each recipe easier. It helps an
individual in the kitchen to operate and prepare food more
efficiently. There are many kinds of kitchen tools and equipment at
home, in the market and at the mall. Being fully equipped with the
right tools in the kitchen are the basic steps to successful
cooking and baking, whether you are a seasoned chef or just new in
the kitchen. Thus, the culture of maintenance or what to do with
each tool and equipment after use must be learned. Using the
appropriate tools and equipment will result to the accuracy of the
output or finished product. Each tool and kitchen utensil plays an
important role in the baking process. BAKING TOOLS AND EQUIPMENT
AND THEIR USES1. Baking wares made of glass or metals, they serve
as containers for batter and dough and is available in various
sizes and shapes.a. Tube center pan deeper than a round pan and it
has a hollow center which is removable. It is used to bake chiffon
type cakes.
b. Muffin pan - has formed cups for baking muffins and cup
cakes.
c. Pop over pan is used for cooking pop over.
d. Jelly roll pan is a shallow rectangular pan used for baking
rolls.
e. Bundt pan is a round pan with scalloped sides used for
baking
elegant and special cakes.
f. Custard cup is made of porcelain or glass used for
baking.
g. Griddle pans are used to bake griddles.
h. Loaf Pan is used to bake loaf bread.
2. Biscuit and doughnut cutter is used to cut and shape biscuit
or doughnut.
3. Cutting tools include a knife and chopping board that are
used to cut glazed fruit, nuts, or other ingredients in baking.
4. Electric mixer is used for beating, mixing and blending.
5. Flour sifter is used for sifting flour.
6. Grater is used to grate cheese, chocolate, and other fresh
fruits.
7. Kitchen shears - are used for various cutting procedures. 8.
Measuring cups they are used to measure dry and liquid ingredients.
It consist of two types namely:a. A graduated cup- with
measurements (1, 3/4, 2/3, , 1/3, , 1/8) marked on each side.
b. A measuring glass - is made of transparent glass or plastic
is used
for measuring liquid ingredients.9. Measuring spoons consist of
a set of spoons with different sizes for measuring small quantities
of ingredients.10. Mixing bowl comes in graduated sizes and has
sloping sides;used for mixing ingredients.
11. Mortar and Pestle is used to pound or ground
ingredients.
12. Paring knife is used to pare or cut fruits and vegetables
into
different sizes.
13. Pastry bag a funnel shaped container for icing or whipped
cream.
14. Pastry tip- is a pointed metal or plastic tube connected to
the opening of the pastry bag and is used to form desired
designs.
15. Pastry brush is used for greasing pans or surface of
pastries and pastries.16. Pastry blender made of wires held
together by a handle;
used for cutting in solid fat or shortening in the preparation
of pies, biscuits or doughnuts.
17. Pastry wheel round blade knife used to cut dough when
making pastries.
18. Rotary egg beater is used in beating eggs or whipping
cream.
19. Rolling pin is used to flatten or roll the dough.
20. Rubber scrapper is used to remove bits of food on sides of
the bowl.
21. Spatula comes in different sizes; Small spatula are used to
remove muffins and molded cookies from pans which is 5 to 6 inches;
Large spatula for icing or frosting cakes; flexible bladeis used
for various purposes.22. Strainer is used to strain or sift dry
ingredients.
23. Timer is used to in timing baked products, the rising of
yeast and to check the doneness of cakes.24. Weighing scale is used
to measure ingredients for accurate
measurements.25. Utility tray is used to hold ingredients or
utensils.
26. Wire whisk is used to beat or whip egg whites or cream.
27. Wooden spoon is also called mixing spoon which comes in
various sizes suitable for different types of mixing.OTHER BAKING
TOOLS1. Cake decorator (Cylindrical) is used in decorating or
designing
cake and other pastry products.
2. Cookie press is used to mold and shape cookies. OVENSOvens -
are the workhorses of the bakeshop and are essential for producing
the bakery products. Ovens are enclosed spaces in which food is
heated, usually by hot air.
Several kinds of ovens are used in baking.
1. Deck Ovens - are so called because the items to be baked
either on sheet pans or in the case of some bread freestanding are
placed directly on the bottom, or deck of oven. This is also called
STACK OVEN because several may be stacked on top of one another.
Breads are baked directly on the floor of the oven and not in pans.
Deck oven for baking bread are equipped with steam ejector.
2. Rack oven - is a large oven into which entire racks full of
sheet pans can be wheeled for baking.3. Mechanical oven - The food
is in motion while it bakes in this type of oven. The most common
types are a revolving oven, in which his mechanism is like that of
a Ferris wheel. The mechanical action eliminates the problem of hot
spots or uneven baking because the mechanism rotates throughout the
oven. Because of its size it is especially used in high volume
operations. It can also be equipped with steam ejector. 4.
Convection oven - contains fans that circulate the air and
distribute the heat rapidly throughout(Source: K12 LM TESDA)
Process ACTIVITY. Identifying what is and what is it for Direction:
Identify the different baking tools and equipments in the
laboratory areas and explain their uses in front of the
class.TOOLS/EQUIPMENTName of Tools/EquipmentUses of
Tools/Equipment
SHAPE \* MERGEFORMAT
SHAPE \* MERGEFORMAT
SHAPE \* MERGEFORMAT
Reflect and UnderstandActivity.
ClassificationDirections:Classify the baking tools and equipment
into the following categories. Classifying the tools will help you
to gather and organize the materials during the actual
preparation.
Measuring ToolsMixing toolsBaking tools
TransferActivity 3.Role Playing
Directions: The class willl be divided into 5 groups. Each group
will prepare a skit demonstrating the proper use baking tools and
equipments.Scoring Guide
DescriptionScore
The group has demonstrated and identified 15 baking tools and
equipment.
100
The group has demonstrated and identified 14 baking tools and
equipment.
95
The group has demonstrated and identified 13 baking tools and
equipment.
90
The group has demonstrated and identified 12 baking tools and
equipment.
85
The group has demonstrated and identified 11 and below baking
tools and equipment.
80
LESSON 4. MENSURATION
Learning Task
At the end of the lesson the learner is expected to:
1. Familiarize oneself with the table of weights and measures in
baking.
2. Apply basic mathematical operations in calculating weights
and measures.
3. Demonstrate proper way of measuring ingredients.
KnowDifferent people may use the identical recipe for any baked
products but they could turn out differently because of measuring
and mixing techniques. The following section presents some
important measuring equivalents, tables and conversions which are
an essential part of baking in order to achieve the accuracy of
measuring the needed ingredients for each recipe.MEASURING
INGREDIENTS CORRECTLYAccurate techniques in measuring are as
important as the tools for measuring. Therefore, always observe the
following procedures:
Rice and flour. Fill the cup to overflowing, level-off with a
spatula or with a straight edge of a knife Sifted flour. Most cake
recipes call for sifted flour. In this case, sift flour 2 or 3
times. Spoon into the cup overflowing, level off with a spatula.
Refined sugar. Sift sugar once to take out lumps, if any. Spoon
into cup and level off with a spatula. Do not pack or tap the sugar
down. Brown sugar. Pack into cup just enough to hold its shape when
turned out off cup. Level off with a spatula before emptying.
Level a measuring spoon with straight edge of a knife to measure
small amounts of salt, pepper, leavening agents or solid fats.
Liquid ingredients. liquid measuring cup -- a glass or plastic
cup with graduated markings on the side. Place the cup on a flat,
level surface. Hold the cup firmly and pour the desired amount or
liquid into the cup. Lean over and view the liquid at eye level to
make sure it is the proper amount.
Check and calibrate timers/thermometers, scales and other
measuring devices according to manufacturers manual before using.
Ingredients which measure by volume and by weight demand
standardized
measuring tools and equipment. Do not shake the dry measuring
cup to level off dry ingredients. It is easier to weigh fat,
butter, margarine if bought in pre-measured sticks. If fat does not
come in pre-measured sticks, use a scale to weigh the needed
amount. Liquids should be poured into cup in desired level. Cup
should stand on a flat surface. Spring scales should be adjusted so
that pointer is at zero (0). Place pan, bowl, or piece of waxed
paper on scale to hold ingredient to be measured. When using
balance scales, place the pan on the left-hand side of the balance
and the pan weight on the right-hand side. Add the required weights
to the right-hand side and adjust the beam on the bar so that the
total is the weight needed. Learn to match the size of pan to the
size of the unit and to select the right amount of heat for the
cooking job to be done. In microwave cooking, time schedules must
be followed exactly because every second is important. The
microwaves shut off automatically when the door is opened.These
easy-to-use conversion charts can help you convert your recipes to
the measuring system you're most familiar with. TERMS AND
ABBREVIATIONSKitchen TermAbbreviation Kitchen TermAbbreviation
Table spoonTbsp. or Tmediummed.
Gramsg or gr.secondsec.
Poundslb minutemin
Pintpt.hour or hourshr.
Teaspoontsp. or t.squaresq.
Cupsc gallongal.
Ouncesoz. degrees FahrenheitF
Kilo/kilogramk of kgdegrees CelsiusC
Quartqt.piece or piecespc.
METRIC CUP AND SPOON SIZES*
CupMetric
cup60 ml
1/3 cup80 ml
cup125 ml
1 cup250 ml
SpoonMetric
teaspoon1.25 ml
teaspoon2.5 ml
1 teaspoon5 ml
2 teaspoons10 ml
1 tablespoon (equal to 3 teaspoons)15 ml
VOLUME: Metric, cup and US measurement conversion*
MetricCupUS
30 ml1/8 cup1 fl oz
60 ml cup2 fl oz
80 ml1/3 cup2 fl oz
100 ml3 fl oz
125 ml cup4 fl oz
150 ml5 fl oz
180 ml cup6 fl oz
200 ml7 fl oz
250 ml1 cup8 fl oz
310 ml1 cups10 fl oz
375 ml1 cups13 fl oz
430 ml1 cups15 fl oz
500 ml2 cups16 fl oz (1 pint)
625 ml2 cups20 fl oz
750 ml3 cups24 fl oz
1 L4 cups32 fl oz (1 quart)
1.25 L5 cups40 fl oz
1.5 L6 cups48 fl oz
2 L8 cups64 fl oz
2.5 L10 cups80 fl oz
4 L16 cups128 fl oz (1 gallon)
(Source: www.taste.com.au)
WEIGHT: Metric, pound and ounce conversion*MetricPoundOunces
15 g oz
28 g1 oz
100 g3 oz
113 g pound4 oz
227 g pound8 oz
250 g (1/4 kilo or kg)
454 g1 pound16 oz
500 g (1/2 kilo or kg)
1000 g or 1 kilogram or kilo2.2 pounds
*figures are rounded off for cooking purposes
By weight, cup measurements are not the same for all
ingredients. See the table below for examples.
WEIGHT: Cup, metric, and ounce conversion*
IngredientsMetricOunce
1 cup plain flour125 g4 oz
1 cup rice flour185 g6 0z
1 cup brown sugar200 g6 oz
1 cup white sugar225 g7 oz
1 cup cocoa powder110 g3 oz
1 cup sour cream250 g8 oz
(Source: www.chelsea.co.nz)OVEN TEMPERATURES
FAHRENHEIT (OF)
CELCIUS (OC)DESCRIPTIVE
TEMPERATURE
250120Very Slow
300150Slow
325-350160-180Moderately Slow
375-400190-200Moderate
425- 450220- 230Moderately high
CONVERSION TABLEDegree Celsius C to Degree Fahrenheit F
C to FC to F
90 194200392
100212210410
110230220428
120248230 446
130 266240 464
140 284250 482
150 302260 500
160 320270 518
170 338280 536
180 356290 554
190 374300 572
Activity 1. ConversionDirection:Convert the following
ingredients as stated in each number.
1)_______ quart = 4 gallons
2)______ grams = 3.5 Kilos
3) 64 tablespoon = _______ cups
4)______ teaspoon = 15 tablespoon
5)_____ tablespoon = 72 ounces
6)16 pounds =_________ ounces
7)___________ tablespoon = 7 cups
8) 8 quart = _______________ gallons
9)_________cups = 10.5 pint
10) 5 kilos = ___________ pounds
Reflect and UnderstandActivity: INVESTIGATEDirection: The cup
and spoons we use at home are not standards measuring devices. Lets
test how much these ordinary household wares actually contain
compared to standard measuring devises. Materials needed: -ordinary
cup (one that you use in your home. -Measuring cups (for liquid and
dry)
-Weighing scale
-Water and flour
Procedure:
1. Measure flour in the ordinary cup. Use proper procedure in
measuring. 2. Transfer the flour you measured from the ordinary cup
to the measuring cup. Does your cup contain more or less than the
measuring cup? ____________________
3. Weigh the flour that you measured in ordinary cup? How much
does it weigh? __________________ Is this more or less than the
standard weight of 1
cup flour which is _____g?
4. Measure water in the ordinary cup.
5. Transfer the water in the liquid measuring cup. What is the
volume of the water? _______________
6. Is this more or less than the standard volume of 1 cup of
water which is _______________________)?
Conclusion: The ordinary cup contains ____ g (more or
less) than the dry measuring cup.
The ordinary cup contains ____ ml (more or
less) than the liquid measuring cup.
TransferActivity 3. Building togetherDirection:Assemble the
measuring tools available in the laboratory. Demonstrate the proper
way of measuring dry and liquid ingredients.
SCORING GUIDE
Observe the proper way of measuring ingredients with no
mistake100
Observe the proper way of measuring ingredients with 1
mistake95
Observe the proper way of measuring ingredients with 2
mistake90
Observe the proper way of measuring ingredients with 3
mistake85
Observe the proper way of measuring ingredients with 4
mistake80
LESSON 5: OCCUPATIONAL HEALTH AND SAFETY
Working inside the laboratory is necessary in any area of
technology and livelihood education. In every laboratory it is a
must to impose and apply the basic safety precautions and
guidelines to be followed. Any individual is prone to accidents, if
he/she fails to observe the guidelines inside the laboratory.
People working in the laboratory area must observe not only their
personal hygiene, the facilities, the appropriate cooking outfit,
but also the proper way of handling the foods.
Learning Goals and Targets
At the end of the lesson the learner is expected to:
1. List good kitchen/laboratory and food safety and sanitation
practices.
2. Demonstrate the proper way of handling the ingredients.
Know
Good kitchen and laboratory practices is essential before
allowing the learners to use it as their training ground during the
application of the activities. These includes the good kitchen and
laboratory practices, keeping the sanitation high in the
laboratory,ang the proper way of keeping and handling the food.
GOOD KITCHEN AND LABORATORY PRACTICES
This means keeping things clean: and includes the following:
1. Maintain personal hygiene.
2. Keep and maintain the cleanliness in handling the food.
3.Keep and maintain the cleanliness of the laboratory
equipment.
4. Keep and maintain the cleanliness of the working area and the
laboratory.
Good kitchen and laboratory practices start with you. Personal
hygiene is health practices and habits which enable one to stay
physically healthy. This means keeping oneself clean to avoid
transfer of harmful bacteria especially in food preparation.Ways to
achieve personal hygiene.
1. Regularly wash and cut your hair to keep a neat appearance.
If you have facial hair, you can save money by maintaining it
yourself with a set of quality clippers. 2. Visit the dentist at
least once a year (twice a year is optimal). Though you are
brushing every day, your dentist will correct any dental
problems you have. 3. Bathe every day before school, or every night
before you go to sleep.
4. Wear deodorant or antiperspirant daily if you tend to sweat
heavily. Some people can actually get away with wearing no
deodorant, but most people, especially those who have heavy duty
jobs or work in warm climates, benefit greatly from it.5. Scrub
your hands with soap and water before you handle any food
especially when you have just come from the toilet, after touching
your hair or other parts of your body and after your hands cover
your mouth or nose when you cough or sneeze. Be sure to clean under
fingernails where dirt and bacteria tend to accumulate. 6. Trim
your nails; especially if you work in the food service .This will
help keep your
hands much cleaner and prevent the spread of the germs to the
food. 7. Keep hand sanitizer and facial tissues near your work
desk. If you do not work on
your desk, put travel sizes of these items in your pocket.
Sanitizer and tissues will
come in handy when you're ill and can also prevent the spread of
germs resulting
from touching items such as money and computer keyboards. 8. Use
a separate towel or cloth wiping hands. Do not use cloth the same
towel for drying dishes and wiping countertops.
9. Avoid working with food when you have an open cut, sore,
boil, or infected wound in your hands. Pus and other liquids
secreted by the wound contain millions of harmful bacteria that can
cause food poisoning.
10. Keep hands out of food as much as possible. Otherwise, wear
disposable gloves.
11. Avoid smoking while preparing or handling food as ashes may
drop into the food.
12. Wear suitable clothes at work. Do not wear clothes with long
sleeves when working with food. Wear comfortable and clean shoes.
Be sure aprons are always clean.
Proper Hand washing
Washing is the single most effective way to prevent the spread
of infections.
"Germs" (a general term for microbes like viruses and bacteria)
can be spread casually by touching another person. You can also
catch germs when you touch contaminated objects or surfaces and
then you touch your face (mouth, eyes, and nose). "Good" hand
washing techniques include using an adequate amount of soap,
rubbing the hands together to create friction, and rinsing under
running water.The following are different situations where people
can pick up "germs".
Hands are visibly soiled.
After using the washroom (includes changing diapers).
After blowing your nose or after sneezing in your hands.
Before and after eating, handling food, drinking or smoking.
After touching raw meat, poultry, or fish.
After handling garbage.
Visiting or caring for sick people.
Handling pets, animals or animal waste.Ensuring that employees
wash their hands properly after using the washroom is very
important in reducing disease transmission of stomach "flu" and
other gastrointestinal infections. Using soap and lathering up is
very important (rinsing hands in water only is not as effective).
Use comfortably warm, running water. Hands should be washed for a
minimum of 15 -20 seconds, longer if the hands are visibly
oiled.What is the right way to wash your hands? Wet your hands with
clean running water (warm or cold) and apply soap.
Rub your hands together to make lather and scrub them well; be
sure to scrub the backs of your hands, between your fingers, and
under your nails.
Continue rubbing your hands for at least 20 seconds.
Rinse your hands well under running water.
Dry your hands using a clean towel or air dry.
KEEP SANITATION HIGH IN THE LABORATORYA. Keeping Oneself Clean1.
Always wash your hand with soap and water before starting to work,
after wiping spilled foods or sweeping up or after sneezing.
2. Always wear fresh, clean aprons and change or wash them
whenever they get dirty.
3. Keep fingernails short and clean.
4. Make it a habit to start the day with bath or shower and
change into fresh clothes everyday.
5. Comb or brush your hair neatly in place.
6. Do not wear jewelries, spangled hairnet or wristwatch in the
laboratory.
7. Wear hairnet, cap or hat which covers the hair and prevents
it from falling.B. Keeping the range clean
1. Wait until the range is cool before starting to clean.
2. Remove burned food particles by scraping with the blunt
scraper.
3. Wash range daily. Do not allow grease to collect on
range.
4. Soak top grids in water to which a detergent has been
added.
5. Use a stiff bristle brush or blunt scraper to remove cake- on
materials.
6. Grates and burners from gas range by scouring in pot sink
with an alkaline type of detergent.
7. For electric ranges, remove grease films with the use of
alkaline detergent and warm water. Be sure water does not get into
the electrical elements.
8. Rinse with clean water and dry with dry cloth.
9. Wipe surface made of iron with clothes treated with cooking
oil to prevent rusting.
C. Keeping the refrigerator clean
1.Defrost the refrigerator once a week. Remove from the
electrical connections and take out all foods in the shelves.
2. Throw away foods that are unusable. Most leftover foods
should be used up within 2 days unless the food has been quick
frozen.
3. Thoroughly wash outside and inside walls and shelves with
detergent and warm water solution.
4. Rinse with clean water then wipe with a clean cloth to dry.
Do not use cleaning powders that will scratch the finish of the
refrigerator. Neither should ammonia and scouring pads be used.
D. Keeping the mixing machines clean
1. Wash bowl and beater after each use.
2. Dry beater and bowl with clean cloth before storage.
3. Clean beater shaft and body with warm water. Dry thoroughly
and store.
E. Keeping the food clean
1. Do not handle foods and ingredients when hands are cut or
infected.
2. Do not work around the products or ingredients when sick.
3. Keep perishable foods and food supplies either cold or
hot.
4. Refrigerate foods properly.
5. Do not return materials that have dropped to the floor or
which touch dirty surface.
6. Do not store food supplies and equipment under possible
points of contamination.
7. Check pans and ingredients for any foreign materials during
processing.
8. Fresh food should always be washed before use.
9. Keep all ingredients bin covered except when transfering the
ingredients.
10. Kep partially used bags of ingrredients folded about.
11. Brush bags and wipe off dust from cans before opening.
12. Do not dump fresh vegetables on top of old ones. Use
ingredients in proper rotation.
13. Keep off all ingredient container off the floor, covered and
upside down.
F. Keeping the laboratory clean
1. Do not chew, eat, smoke or play inside the laboratory.
2. Do not comb hair or make yourself up in the laboratory.
3. Always return tools and implements to their proper
places.
4. Keep the cabinet doors closed to prevent accidents and
rodents from entering the cabinet.
5. Keep on hand a regular size notebook for notes and
diagrams.
6. Keep personal belongings out of the working area.
7. Do not lean or sit on the equipments and work tables.
8. Wipe off immediate any spilled water or oil on the floor, it
might cause an accident.
9. Floors should be swept after each laboratory session.
10. Provide waste container in convenient place.
( Source: Experience Baking, Carino C.,Lazaro, A. pp.21-22 )
WASTE MANAGEMENTWaste management is the collection, transport,
processing or disposal, managing and monitoring of waste materials.
The term usually relates to materials produced by human activity,
and the process is generally undertaken to reduce their effect on
health, the environment or aesthetics. Waste management is a
distinct practice from resource recovery which focuses on delaying
the rate of consumption of natural resources. The management of
wastes treats all materials as a single class, whether solid,
liquid, gaseous or radioactive substances, and tried to reduce the
harmful environmental impacts of each through different method.
Proper waste management plays a very important role especially
in the kitchen where foods are being prepared and cooked.
WASTE MANAGEMENT PROCEDURES AND TECHNIQUES
1. Waste avoidance is engaging in activity that prevents
generation of waste. Wastesegregation is the process of dividing
garbage and waste products in an effort to reduce, reuse and
recycle materials.
2. Waste reduction is the minimization of wasteful consumption
of goods.
3. Re-use is the process of recovering materials intended for
some purpose without changing their physical and chemical
appearance.
4. Recycling is the treatment of waste materials through a
process of making them
suitable for beneficial use and for other purposes.5. Composting
is the controlled decomposition of organic matter by
microorganism
mainly bacteria and fungi into a humus like product.6. Waste
disposal refers to the proper discharge of any solid waste.
TransferActivity 1. Poster M
Make a poster of good laboratory and food safety practices that
you will actually apply in the actual baking activity. You should
put this poster in the laboratory room or in your work space so
that you are always reminded of these practices. Do not simply copy
the guidelines listed above but choose the ones most relevant to
your actual baking laboratory activity.LESSON 6. TYPES OF BAKED
PRODUCTS
Learning Goals and TargetsAt the end of this lesson, the learner
is expected to:
1. Identify the characteristics of pies and pastries, quick
breads, cakes, cookies and breads.
2. Differentiate the mixing methods for the different types of
baked products.
Know
There are five general types or categories of baked products.
These products are classified based on the kind of finished
product, the peculiar combination of ingredients and the mixing
methods employed in producing the baked goods.
1. Pies and pastries
2. Quick breads
3. Cakes
4. Cookies
5. Yeast breads
1. PIES AND PASTRIES Pies are baked goods that have a crust and
filling. The term pastry comes from the word paste which refers to
a mixture of flour, liquid and high amount of fat than regular pie
dough. The various kinds of sweet products made from these dough
and paste are commonly referred to as pastries. TYPES OF PIES1. One
crust pie-is a type of pie that does not have a top crust. It only
has the bottom crust that lines the pie plate and holds the filling
with a thin layer of dough. The bottom crust is baked first then
the filling is added to the pie shell for final baking. The pie can
be topped with meringue, whipped cream, nuts and other toppings.2.
Double crust pie- is made of two crusts - the top and the bottom
crusts that seal around the fillings. It keeps the juice of the
fruits inside the crust if you are preparing a fruit pie. In
sealing the edges of the crust you can use your finger or a fork in
order to make a decorative edge of your pie crust.3. Turnovers are
individual pies formed by folding the crust in half over a filling
(Encyclopedia Britannica, 2013). The open edges are pressed
together to enclose the filling. Turnovers are usually small enough
to be held by hand and maybe baked or fried. Fillings can be sweet
or savory (example, meat fillings).Empanada is an example of
turnover. 4. Puff pastry- is a rolled dough formed from layers of
fat in between layers of dough. This produces very thin layers of
dough which puffs up when the trapped air expands during baking
(Gisslen, 2001). It can be used as pie crust like the shell used
for Chicken a la King in some bakeshops and restaurants. Because it
has a rich flavor due to the amount of fat it contains it may made
like a biscuit and prepared with or without filling. Examples of
these are the otap and the Napoleones of Bacolod City,
TYPES OF PIE CRUST1. Flaky crust made from flour, butter or
shortening, and water. Shortening is cut into the flour until the
size of peas so the flour is not completely blended with the fat.
When the liquid is added, the flour absorbs it. When the dough is
rolled out, lumps of fat and moistened flour are flattened and
become flakes of dough (Gisslen, 2001). Flaky dough is preferred
for top crusts.2. Mealy crust made from the same ingredients as
flaky crust but in this case, the shortening is incorporated into
the flour more thoroughly. The mixture should looklike cornmeal or
it can even become so blended that it becomes paste-like. Less
water is needed because the flour wont absorb as much water. This
crust is used for bottom crust because it is not prone to
sogginess.3. Oil based crust instead of solid fat, oil is used in
the mixture. The resulting crust is less rich and more bland and
flaky.4. Crumb crust ground crackers or biscuits are used instead
of flour. The crackers most commonly used is Graham crackers and
Oreo biscuits. This type of crust is commonly used for no-bake pies
like cheesecakes and refrigerated desserts. The crumb crust can
also be baked before filling to make it firmer and less crumbly. 5.
Puff pastry or phyllo dough puff pastry crust has high proportion
of fat. It is not very easy to do at home so commercially prepared
and frozen phyllo dough can be bought in specialty shops.Properties
of a well-made pie crust
1. A good pie crust must be crisp or tender. Mealy crusts tend
to be more tender while flaky crust are more crisp.
2. Has a golden brown color.
3. The crust must be fitted with decorated edges in the pie
pan.
4. It must be retain its crispness and not become soggy
especially when used with juicy fillings.5. It should not hard so
it can be cut easily.MIXING METHODS FOR PREPARING CRUST
Pastry Method (Crust using solid fat).
1. Measure all the ingredients accurately. Combine all the dry
ingredients together preferably in a cold mixing bowl.
2. Cut in the shortening into the mixture of flour and salt
using two knives or pastry blender until small lumps the size of
peas or cornmeal are formed.
3. Measure and sprinkle ice cold water gradually over the
mixture of flour and shortening. Shape your pastry dough into balls
using your hand but avoid over handling the dough that may cause
tough dough.
4. Set the dough aside for 30 minutes to one hour preferably in
the refrigerator. This step is called resting the dough. This lets
the flour become hydrated by giving the flour time to absorb the
liquid. If the dough is too cold and firm to be rolled after
resting in the refrigerator, allow it to come up to room
temperature before rolling.
5. Sprinkle flour on your working board and roll the pastry
dough using your rolling pin starting from the center forming a
round shape one inch larger from the size of your pie pan.
5. Unfold the pastry dough gently over the rolling pin and
unroll over the cold pie plate. To avoid soggy bottom crust, you
can apply or brush an egg wash over the crust.
6. While preparing the filling you can put your crust in the
refrigerator for 10-15 minutes. Shape the edges of the single crust
before putting it inside the refrigerator.
7. To avoid shrinkage, fill up the crust with enough filling up
to the sides of the crust. Avoid stretching your dough. This might
tear your bottom crust and may cause the filling to spill out of
the crust and stick to the pie pan.
8. For a double crust pie, multiply the measurements of the
ingredients into 2 and follow the steps from 1-4. 9. Divide the
dough into 2, and roll the second part over the bottom crust with
fillings and cut it half inch bigger than the pie plate.
10. Fold and seal the edges using your finger or your fork to
create attractive edge. 11. You can make a slit or make holes with
design on the top crust to allow the steam to escape. Bake your
double pie crust as instructed by the recipe.
Oil Method (Crust using oil)1. Measure all the ingredients
accurately. Combine all the dry ingredients together preferably in
a cold mixing bowl.
2. Combine the oil and water in a container. Oil will not
completely combine with water so just stir the mixture so that the
oil is broken into smaller parts. Pour this gradually over the
flour mixture blending the liquid mixture into the flour using a
fork or by hand until small lumps the size of peas are formed.
3. Shape into a ball.
4. Follow the same procedure as steps 4 to 11 above (steps in
making crust using solid fat).QUICK BREADS
Quick breads are breads that are quick to make. They are easy to
make because it uses chemical leavening agents that require no
fermentation. Thus, once it is mixed, it can be baked in the oven
immediately (Wheat Foods Council). Quick breads are also known as
sweetened loaves because it usually contains more sugar, fats and
eggs than yeast breads but less than in cakes. In a broad sense
quick breads include all types of baked products that are leavened
by baking powder or baking soda, however, for this module; quick
breads will be limited to biscuits, muffins and sweetened loaves -
such as banana bread.
Dough mixtures for quick breads are of two types: soft dough or
batters. There are three mixing methods for making quick breads:
the biscuit, the muffin and the creaming methods.
MIXING METHODS IN MAKING QUICK BREADS
Biscuit Method
This method is used for biscuits, scones and similar products.
It sometimes called the pastry method because it is similar to the
procedure in making crust.
1. Measure ingredients accurately.
2. Sift the dry ingredients together into a mixing bowl.
3. Cut in the shortening by hand or pastry blender. Combine
until the mixture resembles a coarse cornmeal.4. Combine the liquid
ingredients.
5. Add the liquid to the dry ingredients. Mix just until the
ingredients are combined and soft dough is formed. Do not over
mix.
6. Bring the dough to a floured surface and knead lightly by
pressing it out and folding it in half. Rotate the dough 90 degrees
between folds.
7. Repeat this procedure for about 10 to 20 times, or for 30
seconds. The dough should be soft and slightly elastic, but not
sticky. Over kneading toughens the biscuits.
Characteristics of Good Baking Powder Biscuit.1. Good
volume.
2. Golden yellow crust which is fine and smooth.3. A sheeted
crumb of fine grain and even color with no yellowish spots of
poorly blended baking powder.
4. Delicate flavor, not alkaline or bitter due to excess baking
powder.
(Source: Guzman M. and Fojas-Luna MV. 1985. Introduction to Food
Preparation, 5th ed. MM: Merriam-Webster Bookstore, Inc.)
Muffin Method
This is used for muffins, pancakes, waffles and many loaf-type
quick breads. It is fast and easy and over mixing must be avoided.
Muffin batter should be mixed only until the dry ingredients are
just moistened. Do not worry if there are a few lumps in the
batter; a smooth batter is not the goal.
1. Sift together the dry ingredients. Set aside.2. Combine all
liquid ingredients, including melted fat or oil. Liquid fat is used
in this mixing method.3. Add the liquids to the dry ingredients and
mix just until all the flour is moistened. The batter will look
lumpy. Be careful not to over mix.
4. Pour the batter into the pan and bake immediately. The dry
and liquid mixtures may be prepared in advance, but once the
mixtures are combined, the batter should be baked without delay, or
loss of volume may result.Creaming Method Cake mixing method is
applied to muffins and loaf breads. This method is more
time-consuming than the muffin method but produces fine-textured
goods. It is useful for quick breads with higher fat and sugar
content. 1. Sift together the flour and baking powder and other dry
flavoring ingredients. Set this aside.
2. Combine the solid fat and the sugar and mix or blend
thoroughly until the mixture becomes light and creamy. If butter or
bar margarine is being used, soften it first before blending in the
sugar.3. Add the eggs one at a time. Cream well after each addition
before adding more eggs.
4. Add the liquid ingredients and stir lightly.
5. Sift the flour and baking powder. Add and mix just until
smooth.
(Source: Gisslen, 2001. Professional Baking. NY: John Wiley
& Sons.)CAKES
Cakes are very similar to sweetened loaves in and breads but it
is the richest and sweetest type of baked product. Cakes have high
fat and sugar content and the challenge for the baker is to have a
structure that supports these ingredients while keeping it as light
and delicate as possible (Gisslen, 2001). Producing cakes require
well-balanced recipes and precision in measuring and mixing.
Electric beater is a useful tool in beating or whipping the egg
mixture. There are numerous cake recipes but these can be grouped
into four types of cakes according to the mixing method employed in
making them shortened cakes, sponge cakes, angel food cakes and
chiffon cakes. MIXING METHODS IN MAKING CAKES
Creaming Method
This method is also called conventional method because it is the
standard method for making butter cakes or shortened cakes. These
cakes are called shortened cakes because of the high solid fat
content of the cake. This method is very similar to the creaming
method in making quick breads except for the addition of dry and
liquid ingredients to the batter mixture. 1. Measure ingredients
accurately. Have all ingredients at room temperature. 2. Sift the
dry ingredients flour, baking powder - together into a bowl. Set
aside.
3. Place the butter or shortening in another mixing bowl. Beat
slowly using a manual or electric beater until the butter is smooth
and creamy.
4. Add the sugar and cream the mixture at moderate speed until
the mixture is light and fluffy. Some bakers prefer to add the salt
and flavorings with the sugar to ensure uniform distribution. If
melted chocolate is used, it is added during creaming.
5. Add the eggs one at a time. After each addition, beat until
the eggs are absorbed before adding more. The mixture should be
light and fluffy after the eggs are beaten in.
6. Scrape down the sides of the bowl to ensure even mixing.
7. Add the sifted dry ingredients (including the spices if they
were not added in step 4) alternately with the liquids. This is
done as follows:a. Add one fourth (1/4) of the dry ingredients. Mix
just until blended in.
b. Add one-third (1/3) of the liquid. Mix just until blended
in.
c. Repeat until all ingredients are used. Scrape down the sides
of the bowl occasionally for even mixing.
8. Immediately pan and bake the batter.
Sponge Method
This is the first of the three methods used in cakes that
contain little or no shortening. Leavening takes place due to the
air trapped in the beaten eggs. 1. Measure all ingredients
accurately. Have all ingredients at room temperature. If butter is
included, it must be melted. If liquid and butter are included,
heat them together just until the butter is melted. 2. Combine the
eggs and sugar preferably on a warm bowl and beat the eggs at high
speed until very light and thick. This may take 10 to 15 minutes.
This step is very important. One of the most frequent causes of
failure in the sponge method is not whipping the eggs and sugar
enough. The foam must be very thick. When the beater is lifted from
the bowl, the foam falls slowly from it and makes a ribbon that
slowly sinks into the batter in the bowl.3. Fold in the sifted
flour, being careful not to deflate the foam. If dry ingredients
are used, such as cornstarch or baking powder, they are first
sifted with the flour.4. If melted butter or a butter-liquid
mixture is being used, fold in at this point. Be careful not to
over mix, or the cake will be tough (because of developed
gluten).
5. Immediately pan and bake the batter. Delays will cause loss
of volume.
Angel Food Method
Angel food cakes are based on egg-white foams and contain no
fat.
1. Measure ingredients accurately. Have all ingredients at room
temperature. The egg whites may be slightly warmed for achieving
better volume.
2. Sift the flour with half of the sugar. This step helps the
flour mix more evenly with the foam.
3. Beat the egg whites, until they form soft peaks. Salt and
cream of tartar are added before the beginning of the beating
process.
4. Gradually beat in the sugar that was not mixed with the
flour. Continue to beat until the egg whites form soft, glossy
peaks. Do not overbeat.
5. Fold in the flour-sugar mixture just until it is thoroughly
absorbed but no longer.
6. Pan and bake immediately.
Chiffon Method
Chiffon cakes and angel food cakes are both based on egg-white
foams, but in chiffon cakes, a batter containing flour, egg yolks
vegetable 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 food cakes, but do not over whip them until they
are dry. Chiffon cakes contain baking powder, so they do not depend
on the egg foam for all their leavening.
1. Measure ingredients accurately. Have all ingredients at room
temperature. Use good quality, flavorless vegetable oil.
2. Sift the dry ingredients, including part of the sugar, into
the mixing bowl.
3. Mixing at medium speed, gradually add the oil, then the egg
yolks, water, and liquid flavorings, all in a slow, steady stream.
While adding the liquids, top the machine several times and scrape
down the bowl and the beater. Mix until smooth, but do not over
mix. 4. Whip the egg whites until they form soft peaks. Add the
cream of tartar, and sugar in a stream and whip to firm, moist
peaks.
5. Fold the whipped egg whites into the flour-liquid
mixture.
6. Immediately put the batter in ungreased center-tube pans
(like angel food cakes) or in layer pans that have the bottoms
greased and dusted, but not the sides (like sponge layers).
(Source: Gisslen, 2001. Professional Baking. NY: John Wiley
& Sons.)COOKIES
Cookie means small cake or a small, flat baked product. In some
countries, they call this product biscuits instead of cookies. In
the Philippines, we use both cookies and biscuits to refer to
cookie products. There are many kinds of cookies based on the how
it is shaped.
1. Pressed cookies made from soft dough. The dough must be soft
enough to be forced through a pastry bag of cookie press but stiff
enough to hold its shape. Some butter cookies are made this way.2.
Dropped cookies these are also made from soft dough that is dropped
to the baking sheet with a spoon or scoop. The dough may be of the
same consistency as for pressed cookies but dropping the cookie is
preferred when the dough contains pieces of fruits, nuts or
chocolate or when you want the cookies to have a rough, homemade
look. Chocolate chip cookies, oatmeal cookies are usually made this
way.
3. Rolled cookies cookies that are rolled and cut from stiff
dough. This method produces cookies which can have a variety of
shapes either hand cut or using a cookie cutter. Christmas cookies
with different shapes and designs are examples of rolled cookies.4.
Molded cookies the cookie dough is first divided into equal
portions then each piece is molded into the desired shape by
flattening the pieces out with a weight in which the design is
embossed or carved out like a stamp. Some butter cookies or locally
made cassava cookies are molded cookies.5. Icebox or refrigerator
cookies the rolls of dough may be made in advance and stored, and
then it can easily cut and baked as needed. Pinwheel and
checkerboard cookies are made this way.6. Sheet cookies commonly
called bar cookies. The batter is baked in a shallow pan and then
cut into bars. Brownies, lemon squares, fudge bars are examples of
this type of cookie.
MIXING METHODS
One-stage Method
Cookies usually have lower liquid content than cakes and quick
breads so all ingredients can be mixed all in one stage. 1. Measure
ingredients accurately. Have all ingredients at room
temperature.
2. Place all ingredients in a mixing bowl. Blend the ingredients
together by hand or with an electric mixer at low speed.
3. Shape and bake.
Creaming MethodThis is similar to the creaming method in quick
breads.
1. Measure ingredients accurately. Have all ingredients at room
temperature.
2. Place the fat, sugar, and spices in the mixing bowl. Cream
the ingredients by hand or at low speed in an electric mixer.
For light cookies, cream until the mix is light and fluffy; in
order to incorporate more air for leavening. For denser cookies,
blend to a smooth paste, but do not cream until light.
3. Add the eggs and liquid, if any, and blend in at low
speed.
4. Sift in the flour and leavening. Mix until just combined. Do
not over mix, or gluten will develop.
5. Shape and bake.
Sponge Method
The method is similar to the egg-foam methods for cakes. The
procedure varies considerably, depending on the ingredients. 1.
Measure ingredients accurately. Have all the ingredients at room
temperature.
2. Whip the eggs (whole, yolks or whites) and the sugar to the
proper stage: soft peak for whites, thick and light for whole eggs
or yolks.
3. Fold in the remaining ingredients as specified in the recipe.
Be careful not to over mix or to deflate the eggs.
4. Shape and bake.
(Source: Gisslen, 2001. Professional Baking. NY: John Wiley
& Sons.)YEAST BREADSBread is baked dough made of flour and
water and leavened by yeast. Other kinds of bread are produced with
the addition of other ingredients like sugar, shortening, eggs,
milk, and a variety of flavorings. Breads can also have fillings
like in the case of Spanish bread, pan de coco or asado bread.
TYPES OF YEAST DOUGHS
1. Lean dough one that has low fat and sugar content. Examples
of this are hard-crusted breads and rolls like French bread,
baguettes and pizza dough. Other white and whole wheat breads and
rolls such as pan de sal and buns have a higher fat and sugar
content that the hard crusted breads. They may also have eggs and
milk so they are slightly richer and generally have softer crusts.
Locally, lean dough is used for breads that we put spreads or
filling (palaman) on. 2. Rich dough dough that has higher
proportion of fat, sugar, and sometimes eggs. There are many kinds
of sweet breads and rolls available in local bakeries. Examples of
these are ensaymada, Spanish bread, mongo bread, ube bread and many
others. These rich dough breads are popular because they are sweet
enough or have some filling incorporated in the bread that it can
be eaten without added spreads or filling (palaman). STEPS IN BREAD
MAKING
There are eight steps to bread making. These steps are generally
applied to all yeast products, with variations depending on the
particular product. 1. Preparation of ingredients
2. Mixing and kneading the dough
3. Fermentation
4. Punching
5. Make-up or shaping
6. Pan-proofing
7. Baking
8. Cooling and storingMIXING METHODS Mixing methods in yeast
bread making is done to combine all ingredients into uniform,
smooth dough; to distribute the yeast evenly throughout the dough
and to develop gluten.
Straight Dough Method
It consists of only one step of combining all ingredients in the
bowl and mixing.
1. Soften yeast in a little lukewarm water.2. Combine the
remaining ingredients including the rest of the water in the mixing
bowl. Add the dissolved yeast, taking care not to let it come in
contact with the salt.
3. Mix to a smooth, developed dough.
Sponge Method
Dough preparation occurs in two stages. The procedure gives the
yeast action a head start.
1. Combine the liquid, the yeast, and part of the flour (and
sometimes, part of the sugar). Mix into a thick batter or soft
dough. Let ferment until double in bulk.
2. Punch down and add the rest of the flour and the remaining
ingredients. Mix to a uniform, smooth dough.
Once the ingredients are mixed, it is ready for kneading, which
develops the dough by distributing the yeast well into the dough.
KNEADINGKnead the dough using the palm of your hand. Fold the
opposite side towards you and push it away gently from you. Repeat
the same process for the proper distribution of the ingredients.
After one motion, the dough is rotated a quarter turn. Kneading is
stopped when blisters appear on the dough when folded. This takes
about 10 minutes of kneading by hand.
Under kneading results in a heavy loaf with small volume compact
cells and irregular crumb with uneven breaks along the side of the
loaf. Over kneading produces bread with thick cell walls and small
volume and dry crumb (Claudio, 1977). FERMENTATION
Fermentation occurs when yeast acts on the sugars and starches
in the dough to produce carbon dioxide and alcohol. At this stage,
the gluten becomes more elastic and creates the lightness and
porous structure of the product. An under fermented dough will not
develop good volume and the texture of the product will be coarse.
This is calledyoung dough. Old dough is over fermented and produces
bread with small volume, cracked crust, coarse, and yellowish crumb
(Claudio, 1977).Allow the yeast to grow in a warm place until it
doubles in size. When you press the dough using your two fingers
and a dent is left, the dough has reached the desired time for the
fermentation.PUNCHING
Punch the dough to expel excess carbon dioxide and in order to
incorporate oxygen. Punching also helps to develop the elasticity
of the gluten and uniform fermentation.MAKE UP AND SHAPING
This includes the time consumed in dividing, scaling, shaping or
molding and panning. Shaped or cut the bread into the desired
size.
PROOFING
After arranging the bread on the pans, let it rest and rise
again. The temperature for proofing is slightly higher that the
temperature for fermentation. BAKING
Bake the bread in a pre heated oven. For the first few minutes
of baking oven spring occurs. This is the rapid rising of the bread
due to the production and expansion of gasesCOOLING AND
STORINGAllow the breads to cool completely before wrapping, use a
wax paper or aluminum foil and keep it at room temperature.
(Sources: Gisslen, 2001 and Claudio, 1977)CHARACTERISTICS OF
WELL-MADE YEAST BREAD
1. Well-shaped for its kind with a delicately golden yellow
crust.2. The crumb structure show fine grain, thin cell walls and
uniform texture
3. Pleasing flavor, neither yeasty nor sour.4. Thoroughly baked
crumb, not sticky or gummy.
***
Process
Activity. Jot it down! Direction: List down at least 5 varieties
of different baked products that you can buy in bakeshops based on
the categories listed in each box.cakes
pies & pastriesyeast breads
cookies
quick breads
Reflect and Understand
Activity. Its time to reflect!Answer the following questions:It
is important to be able to know or classify the baked products we
see, eat or buy everyday. What is the difference among the general
classification or general types of baked products? Differentiate by
writing the peculiar characteristics of each type of product.
Classification /general types of baked productsCharacteristics
1.
2.
3.
4.
5.
TransferActivity. Fill up the table!Direction: You have studied
so many kinds of products and methods. In order to have a quick
reference for this lesson, complete the summary table below.
Classification/general types of baked productsDifferent types of
this productMixing methods
Pies and pastries1.
2.
3.1.
2.
Quick breads1.
2.
3.1.
2.
3.
Cakes
1.
2.
3.1.
2.
3.
Cookies1.
2.
3.
4.
5.
6.1.
2.
3.
Yeast breads1.
2.1.
2.
LESSON 7: PRODUCTION OF DIFFERENT TYPES OF BAKED PRODUCTS
Learning Goals and TargetsAt the end of this lesson, the learner
is expected to:1. Follow proper procedures in baking different
types of baked products.
2. Demonstrate proper procedures in measuring accurately.3.
Evaluate sensory characteristics of finished products.4. Analyze
characteristics of finished products based on the functions of
ingredients.
5. Perform laboratory activities following good
kitchen/laboratory and food safety practices.
6. Recognize the value of applying basic principles of baking.7.
Demonstrate retail and selling skills by selling finished
product.
KnowGENERAL PROCEDURE FOR PREPARATION AND BAKING
Before the actual preparation and baking, it is important to
know the general procedure for bakeshop production.
MISE-EN-PLACEMise-en-place (pronounced miz on plas) is a French
word which means everything in place. It literally means, you have
to set everything in place before starting the actual baking
procedures. This includes: Review the baking principles in Lesson
1.
Studying the recipe carefully and be sure you have the recipe
during the laboratory work. Take note of the ingredients, the
quantities and the procedure. Make a mental walk through of the
procedure, that is, picture yourself doing the procedure step by
step. This allows you to move fast and make fewer mistakes during
the actual baking.
Prepare the ingredients. Make sure you have all the ingredients
specified in the recipe.
Gather all the tools and equipment you will need. Clean these
materials and make sure they are of good condition and ready to
use.
Organize your workspace. Put the ingredients, tools and
materials you will need in your workspace to ensure flow of work.
Remember that during the actual mixing procedures, once you begin
you must continue through the whole procedure until the end. You
cannot stop in the middle just because you dont have the
ingredients or the proper tools ready.CLEAN AS YOU GO (CLAYGO)
Good kitchen and laboratory practices have to be followed but
one very simple rule to remember is to clean as you go. Have a plan
for keeping your workspace clean. Clean up as BAKING
The oven is preheated before food is put in the oven for baking.
This is done to ensure that the oven has reached the specified
temperature when the food is put in it. Time indicated for baking
in the recipe is a guide but actual baking time often varies so it
is advisable to check the food if it is cooked. When the food
starts to get fully baked, it often gives off a pleasing aroma.
When you begin to smell this, wait a few minutes and check if it is
done baking. To check, insert a toothpick or a piece of thin
barbecue stick in the center of the product, if it comes out clean
and dry, then the baked product is fully done. Now you are ready
for the actual preparation and baking.PIES AND PASTRIES
Causes of Failure in Baking Pies and Pastries
ResultCauses
1. Tough crust1. Too much water, over handling, insufficient
fats, too much flour.
2. Too pale crust2. Under baked, over handling, wrong
temperature or insufficient heat.
3. Too dark bottom crust3. Wrong temperature, over baked,
4. Soggy bottom crust4. Too much filling, over mixing, uneven
heat of the oven.
5. Thick and soft crust5. Wrong measurement of fat, use of warm
water, low oven temperature.
6. Thin, brittle, and easily burn crust6.pastry dough is rolled
too thin, too much fat
7. Pie shrinks in pastry pan7. improper measurements of the
ingredients.
BUKO PIE RECIPE
Ingredients:
2 cups all-purpose flour1/3 cup butter
1 teaspoon salt
1/3 cup vegetable shortening
6 to 8 tablespoons cold water
2 cups young coconut meat
3/4 cup granulated white sugar
1/2 cup cornstarch diluted in 1/2 cup young coconut water
1/2 cup evaporated milk
Procedure:
1. Create the crust
1.1 Combine flour and salt then mix using a wire whisk.1.2 Cut
in butter and shortening then mix using a pastry blender.1.3
Gradually sprinkle cold water a tablespoon at a time while mixing
the ingredients.1.4 When everything is completely mixed, gather the
mixture and divide into two equal parts.1.5 In a flat surface roll
out each of the dough and using a rolling pin until wide enough to
fit an eight or nine inch pie pan. Note: Sprinkle flour over the
flat surface to prevent the dough from sticking or use a silicon
mat.1.6 Arrange the first dough over the pie pan for the bottom
crust.
1.7 Set the second flattened dough aside. This will be needed
after arranging the filling in the pie pan.
2. Make the filling
2.1 Heat a saucepan and pour-in the milk. Let boil.2.2 Add the
granulated white sugar and stir.2.3 Put-in the young coconut meat
and cook for 3 minut