MODULE CONTENT

QUALIFICATION TITLE : BREAD AND PASTRY PRODUCTION NC II

UNIT OF COMPETENCY: Orientation to Baking

MODULE TITLE: Orientation to Baking

Introduction:

This unit, Orientation to Baking, demonstrate an understanding the knowledge, skills, and attitudes
preparing baked products.

NOMINAL DURATION: 10 Hrs.

LEARNING OUTCOMES:

At the end of this module you MUST be able to:

1. Prepare cookies, cakes and frosting based on industry standards.
2. Use the different mixing methods in preparing baked products.

ORIENTATION TO BAKING

Baking = is a process of cooking by indirect heat usually in an oven.

Basic Baking ingredients

1. FLOUR = main ingredients and the framework of all baked products.

= a good quality has a fine, smooth and even texture.

 Bread flour = creamy in color and dry to touch and does not pack when squeezed.
 Cake flour = white and easily packed and lumps when squeezed.
 Wheat flour = the usual flour used in recipes:
hard wheat
semi hard wheat
soft wheat
 All-purpose flour = made by blending the flour from soft wheat and hard wheat.
 Rice flour = flour from the soft variety of rice.
 Soybean flour = made from soya bean.
 Cornmeal flour = coarsely ground corn flour.
  Cassava flour/tapioca = made from dried cassava which is finely ground.

FLOUR MIXTUTES = combination of flour and liquid of varying amounts.

a. batter = a liquid mixture of flour.

b. Dough = a soft elastic mixture of flour and water.

COMPOSITION OF FLOUR

a. fat and minerals = less than 1 %

b. moisture = less than 15 %
c. starch and protein = 63 – 77%

GLUTEN = part of the protein that form the framework of the dough
= volume, texture and appearance of baked goods.
GELATINIZATION = the process of absorbing the starch by moisture changing its state.
STARCH = necessary for absorption of moisture during baking.
= provide food for yeast during fermentation.

2. WATER = the cheapest ingredient which helps dispense other ingredients and control the dough
temperature.

3. SUGAR AND SWEETENERS

= provides flavor and color

= tenderize products
= provide food for yeast
= serves as preservatives
= act as creaming or foaming agents to assist with leavening.

Sugar is a carbohydrate and taken from sugar cane.

Types of sugar

a. turbinado sugar

= called demerara
= partially refined, light brown in color with coarse crystals.
= used in beverages.

b. regular granulated sugar

= an all-purpose sugar used throughout the kitchen.

c. cube sugar

= formed by pressing moist granulated sugar into molds and allowing it dry.

d. brown sugar

= a refined sugar with some of the molasses returned to it.

= light brown has 3.5% of molasses
= dark brown has 6.5% of molasses

e. confectioner sugar

= made by grinding granulated sugar crystals through varying degrees of fine screens.
= used in icing and glazing and decorating of baked products.
4. Liquid Sweeteners

= this is used to achieve the same benefit as sugar, except for leavening in baked goods.

a. Corn syrup

= produced by extracting starch from corn kernels and treating it with acid to develop sweet
syrup.

= this gives the product a thick, chewy texture.

= this is a hygroscopic (this makes product moist and fresher longer)

b. Honey
= this is a sweetener composed of fructose and glucose.
= same with corn syrup this is a hygroscopic.

c. maple
= made from a sap of sugar maple tree.
= with light amber color and delicate flavor.
= add distinct flavor to baked goods, frosting.;
= this often served with pancakes.

d. molasses
= a byproduct of sugar refining.

Cooking sugar

2 form of sugar syrup

1. simple syrup = mixture of sugar and water.

= used to moisten cake, makes sauces, fruit sorbet and candied fruit.

In making simple syrup:

 A specific amount of water and sugar are combined in a sauce pan and brought to boil.
 Once the solution boils, do not stir, as this may cause recrystallization or lumping.
 LIGHT syrup = boil 2 parts of water with 1-part sugar for 1 minute.
= can be used in making sorbet or moistening Sponge cake.

 MEDIUM syrup = boil 1 part of sugar with 1 ½ part water for 1 minute.
= this can be used for candying citrus fruits.

 HEAVY syrup = boil equal part of water and sugar for 1 minute.
= used by most bakeshop.

2. cooked sugar = liquid sugar (that have a cooked caramel flavor, firm when cool)
= sugar needs to be cooked to temperature far higher than simple
syrups.
= sugar must be brown and caramelizes.

5. FAT = provide flavor, color add moisture and richness.

= assist with leavening, help extend a product’s shelf life and shorten gluten
strand.
= Flavor and texture of baked goods depends on the type of fat used and manner
in which it is incorporated with other ingredients.

PASTRY = solid fat is used (shorten and tenderizes gluten strand)

= dough is flaky when baked.

BREAD DOUGH = increase loaf volume and lightness (fat is kneaded into the flour mixture)
 CAKE BATTER = fats incorporate air bubbles and helps leaven the mixture.

LARD = a rendered pork fat.

= this makes flaky pastries for pie crust.

BUTTER/MARGARINE

Butter = widely used in bakeshop for its flavor but melts at very low temperature
and burns easily.
Margarine = melts at slightly higher temperature than butter, used for rolled dough
such as puff pastries.

OIL = this blends thoroughly throughout the mixture (this coats the protein which
produced a much shorter strand of gluten as a result, a fine
texture of products such as chiffon)

6. THICKENER

Commonly used thickener

1. Gelatin = a natural product derived from animal protein collagen.

Two Forms

a. Granulated gelatin = should be softened in cool liquid for at least 5 minutes, then heated to
dissolves.
b. Sheet gelatin = must be separated and soaked in iced water until very soft and at least
15 minutes, remove from the water and stirred into hot liquid until completely dissolves.

SUBSTITUTION OF INGREDIENTS

FOR: SUBSTITUTE:

1 T flour (used as thickener) ½ t. of cornstarch

1 cup sifted all-purpose flour 1 cup minus 2 T un sifted flour

1 cup sifted cake flour 7/8 cup sifted all-purpose flour

1 cup minus 2 T sifted all-purpose flour

1 cup corn syrup 1 cup sugar plus ¼ cup liquid

(whatever liquid used in the recipe)

1 cup honey 1 ½ cup of sugar plus ¼ cup liquid

1 oz. chocolate 3 T cocoa plus 1 T fat

1 cup butter 1 cup margarine

7/8 cup lard plus ½ t. salt

1 cup heavy cream 1/3 cup butter plus ¾ cup milk

1 cup whole milk ½ cup evaporated milk plus ½ tartar

1 lb. dry fruits 2 cups dry fruits

1 cup whole eggs 5 medium eggs

1 lb. cheese 4 cups of grated cheese

1 medium lemon 3 T of juice

1 medium orange ½ cup of orange juice

1 lb butter 2 ½ cups butter

1 lb. confectioner sugar 3 ½ cups confectioner sugar

1 lb. brown sugar 2 ½ cups brown sugar

1 lb nuts 4 ½ cups nuts

BAKING TEMPERATURE

Type of Products Oven Temperature Time (minutes)

Bread
Biscuit 425-450-degree F. 10 – 15
Muffins 375-degree F 60
Yeast bread 400-degree F 10 – 15
Yeast: rolls 375-degree F 20 – 30

Cakes with fat

Cup 350 – 375-degree F 15 – 25

Layer 350 – 375-degree F 20 – 35

Cakes without fat

Angel food
& sponge 350 – 375-degree F 30 – 45
Cookies

Drop 350 -400-degree F 8 – 15

Rolled 375-degree F 8–1
Pastry

 One crust
Pie (custard type)

unbaked shell 400 – 425-degree F 30 – 40

 Meringue on
cooked filling

on prebaked shell 350 – 425-degree F 12 – 15

 Shell only 450-degree F 10 – 55

 Two crust pie
uncooked filling 400 – 425-degree F 45 – 55

 Two crust pie

with cooked filling 425 – 450-degree F 30 – 45
Storage of Baked Products

BAKED PRODUCTS HOW TO STORE WHERE TO STORE

Room temperature (24-29 Relatively dry place, well

degree C) in an adequate above floor level.
Bread and rolls space
Away from strong odor.

Soft-crusted bread: breads, In original wrapper to prevent Same as for bread and rolls.
sweet rolls and rolls from drying out
Refrigerate to prevent molds

Same as for bread and rolls.

Hard-crusted breads and rolls Unwrapped Can be wrapped loosely and

stored on freezers

Covered or boxed to prevent Same as for general bread

from drying out. storage.
Cakes and cupcakes
Can be refrigerated.

In original wrapper or Airtight container.

container until served or
Fruit cakes wrapped in cheese cloth for Maybe frozen.
short storage.

Loosely covered containers.

Crisp cookies Covered or boxed Maybe froze

Airtight metal container in cool

place.
Soft, chewy cookies Covered tightly

Cool place or refrigerator to

prevent molds.
Fruit pies Covered or boxed
Freeze pies for uncooked

Custard pies Covered or boxed Must be refrigerated

COOKIES

= small flat pastries usually eaten alone and rarely used as a component in other desserts.

MIXING METHODS

= most cookie dough is mixed by creaming method used in quick bread and cake batters.
= the cookie dough contains less liquid than other batters.
= the liquid and flour need not to be added alternately.
= leavened with baking soda, baking powder and just air or steam.

PROCEDURE IN MIXING COOKIE DOUGH

1. Cream the fat and sugar together to incorporate air and to blend the ingredients completely.
2. Add the eggs gradually, scraping down the bowl as needed.
3. Stir in liquid ingredients.
4. Stir in the flour, salt, spices and leaveners.
5. Fold in any nuts, chocolate or chunky ingredients by hand.

6 PREPARATION TECHNIQUES

Things to consider:

a. uniformity: size and shape (appearance and baking time)

b. evenly spaced on sheet (for proper circulation and crust formation)

DROP COOKIES
= are made of soft dough that is spooned or scoped into mounds for baking.
= chunky cookies as chocolate chips, oatmeal, raisins and nuts are jumbles into the mixture.
= this tends to be thick with a soft chewy texture.

ICEBOX COOKIES
= are made that is shaped into logs or rectangles, chilled thoroughly, then
sliced into individual pieces and baked as needed.
= This method usually produces uniform, wafer like cookies with a crisp texture.

BAR COOKIES
= the dough is pressed or layered in a shallow pans and cut into portions after baking.
= this is also known as sheet cookies, contains a wide variety of layered fruit filled products.

CUT-OUT OR ROLLED COOKIES

= made from a firm dough that is rolled out into a sheet and then cut out into various shapes
before baking.
= cut-out cookies are usually baked in an ungreased pan to keep the dough from spreading.
= this can be garnished with nuts, fruits.

PRESSED COOKIES
= Made from a soft dough that is force through a pastry tip or cookie gun.
= this is usually small with distinct, decorative shape.
= egg is the only liquid and at the same time serves as toughener which contributes body and
help retain their shape.

WAFER COOKIES
= this is extremely thin and delicate.
= made from thin batter that is poured into a baking sheet and baked.
= this is often flavored with a citrus zest.
CAKES AND FROSTING

CAKES = this is created from liquid batters with high fat and sugar contents.
= all the ingredients are combine together to create a structure that will support the
rich ingredients yet keep the cake as light and delicate as possible.
= following the proper formula is important and to give an attention to a particular
details.

INGREDIENTS

 The ingredients must have a high quality.

 Proper balance (too much flour – cake may dry, too much egg cake may tough)
 Cake ingredients can be classified as: (each product may perform a specific function)
 It is important to understand why using various ingredients cake are made in particular ways and
preparation sometime fails.
 Cakes ingredients should be at room temperature before mixing.

a. Tougheners = (flour, milk, eggs = those ingredients that contains protein)

= this provides structure and toughens the cake.
(too little protein- cake may collapse, too much protein cake may be tough
and coarse texture)

b. Tenderizers = (sugar, fats, egg yolk)

= they help shorten the gluten strand, making the products tender and soft.
= these also helps improve the cake’s keeping qualities.

c. Moisturizers = (liquids: such as: water, milk, juice and eggs that gives moisture to the
mixture)
= this is necessary for gluten formation and starch gelatinization.
= this also helps cakes keeping qualities.

d. Driers = (flour, starches and milk solids which absorb moisture)

= giving body and structure to the cake.

e. Leaveners = (natural leavening agent (steam and air)

= this helps to have a proper texture and rise. & chemical leavening agent
(baking soda and baking powder) they produce
carbon dioxide which help the product rise completely)
= the cake rises because of the gases in the batter that has heated.

f. Flavorings = (extracts, cocoa, chocolate, spices, salt, sugar and butter)

= they provide cakes with desired flavors.
= (acidic flavoring: sour cream, chocolate and fruit- provide acid necessary to
activate baking soda.
MIXING METHODS

2 categories

a. high fat = those that create a structure that relies primarily on creamed fat.
 Butter cake (creaming method cakes)
 High-ratio cakes
b. Egg foam = those that create a structure that relies primarily on whipped eggs.
 Genoise
 Sponge cake
 Angel food cakes
 Chiffon cake

CREAMED FAT = (based on high fat formulas containing chemical leaveners.

= must have a fine grain cells of uniform size and crumb that is moist, crust must
be thin and tender.

A. Butter cakes = fat should be creamed at low moderate speeds to prevent raising its
temperature – this will lead to a loss or air cells.
= begin with a softened butter or shortening creamed to

incorporate air cells which needs a chemical leaveners to achieve the

proper rise.

PROCEDURE FOR PREPARING BUTTER CAKE

1. sift dry ingredients together and set aside.

2. cream the butter / shortening until it is light and fluffy. Add the sugar and cream until mixture is
fluffy and smooth.
3. add the eggs slowly, beating well after each addition.
4. add the dry and liquid ingredients alternately. (starts with a dry and ends with a dry)
5. divide the batter into prepared pans and bake immediately.

WHIPPED EGG = cakes based on whipped egg foams some formulas contains chemical
leaveners, but the air whipped into the eggs serves as the primary
leavening agent.

= this contain little or no fat.

A. Genoise = a classic European-style cake.

= Based on whole eggs whipped with sugar until very light and fluffy.
= a small amount of oil or melted butter is added for flavor and moisture.
= this is often baked in a thin sheet and layered with butter cream, purred
fruits, jam or chocolate filling to create a multilayered specialty desserts.
PROCEDURE FOR PREPRARING GENOISE

1. sift the flour with any additional ingredients.

2. combine the whole eggs and sugar in a large bowl and warm over a double boiler to a
temperature of 100-degree F.
3. whipped the egg and sugar mixture until very light and fluffy and tripled in volume.
4. fold the sifted flour into the whipped eggs carefully but quickly.
5. fold in oil or melted butter if desired.
6. divide into pans and bake immediately.

B. Sponge cake = are made with whole separated eggs.

= a batter is prepared with the egg yolks and other ingredients, then egg whites
are whipped to firm peaks with a portion of a sugar and folded into the batter.
= this is primarily leavened with air. (baking may include)
= this is extremely versatile.

PROCEDURE FOR PREPARING SPONGECAKE

1. separate the eggs. Whip the egg whites with the portion of a sugar.
2. sift the dry ingredients together and combine with liquid ingredients, including the egg yolks,
as directed.
3. carefully fold the batter into the whipped egg whites.
4. pour the batter into the pans and bake immediately.

C. Angel-food cake = a tall, light cakes made without fat and leavened with a large quantity of
whipped egg whites.
= this is traditionally baked in ungreased tube pans. (so that the batter can
cling to the sides as it rises)
= cakes should be inverted as soon as they are removed from the oven and left
in the pan to cool.

PROCEDURE FOR PREPARING ANGEL FOOD CAKES

1. sift the dry ingredients together.

2. whip the egg whites with a portion of sugar until stiff and glossy.
3. gently fold the dry ingredients into the egg whites.
4. spoon the batter into an ungreased pan and baked immediately.
5. allow the cake to cool inverted in its pan.

D. Chiffon cake = similar to angel food cake in appearance and texture the addition of egg yolk
and oil makes them moist and rich.
= this is usually leavened with whipped egg whites but may contain baking
powder.
= this is also baked in an ungreased tube pan.
= this can be frosted with a light buttercream or whipped cream top with a
glazed.
PROCEDURE FOR PREPRARING CHIFFON CAKES

1. whipped the egg whites with a portion of a sugar until almost stiff. Set aside.
2. sift the dry ingredients together. Add the liquid ingredients, including the oil.
3. Fold the batter into the whipped egg whites.
4. spoon the batter into an ungreased tube pan and bake immediately.
5. allow the cake to cool inverted in its pan.

PREPARING THE PANS

 pans should be coated with fat or a baking parchment.

 Pans should be prepared before the batter is mixed, so they may be filled and the cakes
baked as soon as possible.
 Pan coating can be made by: a mixture of equal parts of oil, shortening and flour that can
be applied to cake pans by pastry brush.
(this will not leave a white residue on the cake’s crust)

FILLING THE PANS

 Pans should be filled no more than one-half to two-thirds.

 Pans should be filled to uniform depth.
 Cake batter should be spread evenly in the pan.
 Do not work the batter too much this will destroy air cells and prevents from cake from rising
properly.

BAKING

a. Temperature:
 Always pre-heat the oven before preparing your batter.
 Most cakes are baked at temperatures between 325 – 375-degree F.
 Temperature must be high enough to create steam within the batter and causes that
steam and other gases in the batter expand and rise quickly.
 If the temperature is not given the formula: use this: the larger the surface area, the
higher the temperature. Tall cakes as tube cakes, should be baked at lower temperature
which is loner in time than sheet cakes.
 Butter cake which contain more liquid take longer to bake than sponge cake.

DETERMINING THE DONENESS

 Avoid opening the door of the oven to check the cake’s progress. (cold air or a drop in oven
temperature can cause the cake to fall) use a timer to note the time.
 Appearance = the cake surface should be a light to golden brown.
 The edges should just begin to pull away from the pan.
 The cake should not jiggle when move beneath the surface.
 Touch: once touch it should spring back quickly without feeling soggy or leaving an indentation.
 Cake tester: test the interior of the cake by inserting the tester, the tester should come out clean.

COOLING

 cake is allowed to cool for 10 – 15 minutes in its pan after taking it out of the oven.
 angel food cake and chiffon cake should be turn upside down immediately after they are removed
from the oven.
 to remove the partially cooled cake from its pan, run a thin knife or spatula blade between the pan
and the cake to loosen.
 All cakes should be left to cool away from air currents that might cause them to collapse.
 This should not be refrigerated to speed cooling process this can cause cracking and prolonged
refrigeration causes cakes to dry out.
Assembling and Decorating Cakes

PROCEDURES for ASSEMBLING CAKES

1. Begin by leveling the cake and trimming the edges with a serrated knife.
2. Split the cake horizontally into thin layers, use a cake board and brush away any loose crumbs.
3. Position the bottom layer on the cake board top the layer with frosting using a spatula and spread
evenly to the edges.
4. Position the next layer cake over the filling and continue layering and filling the cake as desired.
5. For the frosting, place a mound of frosting in the center of the cake with a cake spatula. Do not
drag the frosting back and forth or lift the spatula.
6. Cover the sides of the cake with excess frosting from the top.

SIMPLE DECORATING TECHNIQUES

SIDE MASKING = coating only the sides of the cake with garnish.
STENCILS = apply finely chopped garnish, confectioner sugar on the
top of the cake.
BAKER’S COMB = used to create patterns on the cake.

FROSTING

= known as icing.

= a sweet decorative coating used as:

a. Filling
b. As a coating over the top and sides of the cake.
c. Add flavor and improve its appearance.
d. Add shelf life.

SEVEN (7) type of FROSTING

1. BUTTERCREAM
= a light, smooth fluffy mixture of sugar and fat (butter), this may also contain egg yolk
and whipped egg white.
SIMPLE BUTTERCREAM
= made by creaming the butter and sugar together until the mixture is light, smooth then
cream the eggs and flavoring.

ITALIAN BUTTER CREAM

= made of a whipped egg whites and cooked sugar syrup, soften butter is added into the
whipped egg white then cooled.

FRENCH BUTTERCREAM
= made by whipping the hot sugar syrup to the beaten egg yolk, softened butter is
added when the sweetened egg yolk is cooled and fluffy.

2. FOAM FROSTING
= a meringue made with hot sugar syrup.

3. FUDGE FROSTING
= A warm mixture of sugar, butter and water or milk. This is a heavy, rich and candy like
mixture.
= This should be applied warm and allowed to dry on the cake.
= A good fudge frosting must have a thin crust and moist interior.
4. FONDANT
= a thick opaque sugar paste used to cover petit fours.
= This is a cooked mixture of sugar, water with glucose, glycerin and gelatin which helps
the mixture attains the correct crystallization.

5. GLAZE
= a thin coating meant to be poured or dipped onto the cake.
= this is too thin to apply, made with sugar, light cream, butter and flavoring.

6. ROYAL ICING
= this is known as decorators icing.
= this is stiffer and becomes hard when dry.
= this is uncooked mixture of powdered sugar and egg whites.

7. GANACHE
= a blend of chocolate and cream with a mixture of butter, liquor and flavoring.
= a mixture of an equal part of chocolate and cream.