Bread and Pastry Production NCII CBLM

PARTS OF A COMPETENCY-BASED
LEARNING MATERIAL
Date Developed: Checked By:

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Production NCII Developed By:
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COMPETENCY-BASED LEARNING MATERIAL
SECTOR
Tourism
QUALIFICATION
Bread and Pastry Production NCII
UNIT OF COMPETENCY
Prepare and Produce Bakery Products
MODULE TITLE
Preparing and Producing Bakery Products

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HOW TO USE THIS LEARNER’S GUIDE
Welcome to the module: Preparing and Producing Bakery Product. This module
contains training materials and activities for you to complete.
The unit of competency Prepare and Produce Bakery Product contains the
knowledge, skills and attitudes required for a Household Worker Services. It is one of
the CORE Modules at National Certificate Level (NCII).
You are required to go through a series of learning activities in order to complete each
learning outcomes of the module. In each learning outcome there are Information
Sheets, Resource Sheets and Reference Materials for further reading to help you
better understand the required activities. Follow these activities on your own and
answer self-check at the end of each learning outcome. Get the answer key from your
instructor and check your work honestly. If you have questions please don’t hesitate
to ask your facilitator for assistance.
Recognition for Prior Learning (RPL)
You may already have some or most of the knowledge and skills covered in this
learner’s guide because you have:
Been working for some time.

Already completed training in this area.
If you can demonstrate to your trainer that you are competent in a particular
knowledge or skills, talk to him/her about having them formally recognize so you won’t
have to do the same training again. If you have qualification or Certificate of
Competency from previous training, show them to your trainer. If the skills you
acquired are still relevant to the module, they may become the part of the evidence you
can present for RPL.

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At the end of this learning material is a learner’s Diary. Use this diary to record
important dates, jobs undertaken and to other workplace events that will assist you in
further details to your trainer or assessors. A Record of Achievement is also
provided for your trainer to complete once you complete this module.
This learning material was prepared to help you achieve the required competency, in
Preparing and Producing Bakery Product. This will be the source of information for
you to acquire knowledge and skills in this particular trade, with minimum
supervision or help from your instructor.
In doing the activities to complete the requirements of this module, please be guided by
the following:
1. Talk to you trainer and agree on how you will both organize the training of this
unit. Read through the learning guide carefully. It is divided into sections
which cover all the skill and knowledge you need to successfully complete in this
module.
2. Work through all the information and complete the activities in each section.
Read information sheets and complete the self- check. Suggested references are
included to supplement the materials provided in this module.
3. Most probably your trainer will also be your supervisor or manager. He/she is
there to support you and show you the correct way to do things. Ask for help.
4. Your trainer will tell you about the important things you need to consider when
you are completing activities and it is important that you listen and take notes.
5. You will be given plenty of opportunity to ask questions and practice on the job.
Make sure you practice your new skills during regular work shifts. This way you
will improve both your speed and memory and also your confidence. Talk to
more experience workmates and ask for their guidance.
6. Use the self-check questions at the end of each section to test your own
progress.
7. When you are ready, ask your trainer to watch you perform the activities outline
in this module.

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8. As you work through the activities, ask for written feedback on your progress.
Your trainer keeps feedback/pre-assessment reports for this reason. When you
have this learning material and feel confident that you have sufficient knowledge
and skills your trainer will arrange and appointment with a registered assessor
to assess you. The results of the assessment will be recorded in you competency
Achievement Record.

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MODULES OF INSTRUCTION
BREAD AND PASTRY PRODUCTION NCII

QUALIFICATION
UNIT OF COMPETENCY
PREPARE AND PRODUCE BAKERY PRODUCTS
MODULE TITLE
PREPARING AND PRODUCING BAKERY PRODUCTS
This unit deals with knowledge and skills required by bakers

MODULE DESCRIPTOR and pastry cooks to prepare and produce a range of high-
quality pastry products in commercial food production
environments and hospitality establishments
NOMINAL DURATION 90 hours
LEARNING OUTCOMES
At the end of this module you must be able to:

LO1: Prepare bakery products
LO2: Decorate and present bakery products
LO3: Store bakery products

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LIST OF COMPETENCIES
No. Unit of Competency Module Title Code
Prepare and Produce Bakery Prepare and Produce

1. TRS741379
Products Bakery Products
Prepare and Produce Pastry Prepare and Produce
2. TRS741380
Products Pastry Products
Prepare and Present
Prepare and Present Gateaux, TRS741342
3. Gateaux, Tortes and
Tortes and Cakes
Cakes
Prepare and Display
4. Prepare and Display Petit Fours TRS741344
Petit Fours
5. Prepare Desserts Prepare Desserts TRS741343

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LEARNING OUTCOME SUMMARY
LEARNING OUTCOME NO.1 PREPARE BAKERY PRODUCT
CONTENTS:
1. Varieties and characteristics of bakery products

2. Historical and cultural, aspects of bakery products
3. Underlying principles in making bakery products
4. Knowledge commodity on including quality indicators of ingredients for bakery
products, properties of ingredients used, interaction and changes during
processing to produce required characteristics
5. Properties and requirements of yeast and control of yeast action
6. Culinary and technical terms related to bakery products commonly used in the
industry
7. Expected taste, texture and crumb structure appropriate for particular bakery
products.
8. Ratio of ingredients required to produce a balanced formula
9. The influence of correct portion control, yields, weights and sizes on the
profitability of an establishment
ASSESSMENT CRITERIA:
1. Required ingredients are selected, measured and weighed according to

recipe or production requirements and established standards and procedures
1. A variety of bakery products are prepared according to standard mixing
procedures/formulation/ recipes and desired product characteristics
1. Appropriate equipment are used according to required bakery products
and standard operating procedures
1. Bakery products are baked according to techniques and appropriate
conditions; and enterprise requirement and standards
1. Required oven temperature are selected to bake goods in accordance with
the desired characteristics, standards recipe specifications and enterprise

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practices
CONDITION:
Students/trainees must be provided with the following:
 Personal protective equipment

 Bake ware
 Small hand tools
 Baking equipment
METHODOLOGY:
 Lecture/Discussion
 Demonstration/Application
 Actual Presentation
ASSESSMENT METHOD:
 Oral –recitation
 Written examination
 Direct observation

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LEARNING EXPERIENCES
LEARNING OUTCOME #1 : PREPARE BAKERY PRODUCTS
Learning Activity/Guide Special Instruction
Definition of terms  Perform all activities required.

Basic Principles of Baking  You must get a rating of 80 to 100%.
Read: Information Sheet 1.1.1 If you get below 80% rating, go over
 Historical Background of the same activities.
baking  If you get the required rating, proceed
 Mixing Methods and to the next activities.
Techniques
 Science of baking
 Baking Process
 Sensory Science
Answer Self-Check 1.1.1 and
compare it to answer key to
evaluate answers
Listen to the lecture on the basic
principles of baking
Answer trainers follow up
questions to assess understanding
Have the trainer evaluate the
answers
Participate in the discussions on
the basic principles of baking
Share your insights and output in
the group. Task Sheet 1.1.1

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Definition of Terms
Bakeshop Math and Food Safety  Perform all activities required.
Read Information Sheet 1.1-2  You must get a rating of 80 to 100%.
 Formula and measurement If you get below 80% rating, go over
 Food Safety and Sanitation the same activities.
Answer Self-Check 1.1-2  If you get the required rating, proceed
Compare Answers to Answer Key to the next activities.
Listen to Lecture on Bakeshop
Math and Food Safety
questions
Participate in the discussion on
on bakeshop math and food safety
the group Task sheet 1.1.2
Definition of terms  Perform all activities required.

Baking Equipment/Tools and  You must get a rating of 80 to 100%.
Ingredients If you get below 80% rating, go over
Read Information Sheet 1.1.3 the same activities.
 Tools and Equipment for  If you get the required rating, proceed
Bakeshop to the next activities.
 Bakeshop Ingredients
Answer Self-Check 1.1.3
Compare Answers to Answer Key
Baking Equipment/Tools and
Ingredients
questions
Participate in the discussion
Baking Equipment/Tools and
Ingredients
the group
Task Sheet 1.1.3
Definition of Terms:  Perform all activities required.

Understanding Yeast Dough  You must get a rating of 80 to 100%.
 Yeast Product type If you get below 80% rating, go over

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 Yeast dough Production the same activities.
 Bread Faults and Causes  If you get the required rating, proceed
Read Information Sheet 1.1.4 to the next activities.
View video clip on lean dough
Listen and participate in the
discussion on Lean Dough Bread
Answer Trainer’s follow up
questions to assess
understanding.
Participate in the demonstration
on how to prepare and produce
Perform return demo variety of
lean dough breads
Job Sheet 1.1.4
Definition of Terms
Understanding  Perform all activities required.
Lean Yeast Dough Bread  You must get a rating of 80 to 100%.
 Basic Lean dough If you get below 80% rating, go over
 Makeup techniques the same activities.
Read Information Sheet 1.1.5
 If you get the required rating, proceed
to the next activities.
View video clip on lean dough
discussion on Lean yeast Dough
Bread
variety of rich-yeast dough
Perform return demo
Job Sheet 1.1.5
Definition of Terms  Perform all activities required.

Understanding Rich Yeast dough  You must get a rating of 80 to 100%.
 Soft dough formula If you get below 80% rating, go over

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 Fillings and toppings the same activities.
 Makeup techniques
Read Information Sheet 1.1.6  If you get the required rating, proceed
View video clip on soft dough
discussion on soft dough Bread
variety of soft dough breads
Perform return demo Job sheet
1.1.6

Quick Breads  You must get a rating of 80 to 100%.
 Mixing and production If you get below 80% rating, go over
methods the same activities.
 Formulas
Read Information Sheet 1.1.7  If you get the required rating, proceed
Answer Self-Check 1.1.7 to the next activities.
discussion on soft dough Bread
variety of soft dough breads
Perform return demo
Job sheet 1.1.7

Doughnuts, Fritters, pancakes  You must get a rating of 80 to 100%.
and waffles If you get below 80% rating, go over

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 Doughnuts the same activities.
 Fritters
 Pancakes  If you get the required rating, proceed
 Waffles
discussion on Doughnuts,
Fritters, pancakes and waffles
variety of doughnuts, Fritters,
pancakes and waffles
Perform return demo
Job sheet 1.1.8
Definition of Terms
Cookies  Perform all activities required.
 Cookie Characteristics and  You must get a rating of 80 to 100%.
their causes If you get below 80% rating, go over
 Mixing Methods the same activities.
 Types and Makeup Methods  If you get the required rating, proceed
 Panning baking and cooling to the next activities.
 Formulas
discussion on cookies
variety of cookies
Perform return demo Job sheet

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1.1.8
 If you miss some items go over  After doing all activities of this LO,
this activity again you are ready to proceed to another
LO.

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Information Sheet No. 1.1-1
Basic Principles of Baking
Learning Objectives:
After reading this INFORMATION SHEET, YOU MUST be able to:
1. Describe the major events in the history of baking

2. Understand the various mixing methods used in baking
3. Identify and understand the basic baking and cooking methods employed
the bakeshop
Introduction:
Baking is one of the oldest occupations known to man. Human made some
historic transformation from hunters to settled gatherers and farmers. Grains have
been the most important food to sustain life. Baking in the past includes harvesting
wild grass weeds , grinding between stones to be made
into breads, pastries and desserts. Today the profession of a baker or pastry chef are
quickly growing and the need for a skilled people in this area are by far rewarding and
challenging.
Baking is a science that relies on the understanding of the basic principles of the
baking and cooking processes. Different aspects of this principles is a required
knowledge and skills for those who will be working in the bakeshop. One should
understand the actions that take place when a mixture of flour, water and fat becomes
a finished product.
Definition of Terms:
 Formula – a standard term used throughout the industry for a bakeshop recipe.
It relies on weighing to ensure accurate measuring of ingredients
 Emulsify – to combine a fat and a liquid into a homogeneous mixture by properly
blending ingredients

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 Gluten – an elastic network of protein created when wheat flour is moistened
and manipulated, it gives structure and strength to baked goods and is
responsible for their volume, texture and appearance
 Aerate – to incorporate air into a mixture through sifting and mixing.
 Convection – refers to the transfer of heat through a fluid, which may be liquid
or gas
 Radiation – transfer of heat energy through waves that move from the heat
source to the food
 Reduction – a liquid cooked until a portion of its evaporates, reducing the
volume of the liquid; used to concentrate flavor and thicken liquids
 Gelatinization – the process by which starch granules are cooked; they absorb
moisture when placed in a liquid and heated; as the moisture is absorbed, the
product swells, softens and clarify slightly
 Coagulation – the irreversible transformation of proteins from a liquid or
semiliquid state to a solid state
History of Baking:
The Egyptians
Records show that already in the years 2600-2100 B.C. bread was baked by Egyptians,
who it is believed had learned the skill from the Babylonians. A relief representing the
royal bakery of Ramses features bread and cakes, some of these were shaped in the
form of animals and used for sacrifices. Other early records, this time by the Greek
scholar (Aristophanes 450-385 B.C), show the existence of honey flans and patterned
tortes. According to Aristophanes, the ancient Greeks also had a type of doughnut
made from crude flour and honey called “Dispyrus” a ring-cake that was submerged in
wine and consumed hot. Ancient Egyptians baked bread using yeast which was used
to brew beer
The Roman Empire

Inevitably Greek culture influenced the Roman Empire ; bakery know-how was
transformed and really flourished. During the fourth century A.D., evidence also
emerges of the first pastry-cook’s association or “pastillarium” in those times
nomenclature.
It was that the Romans were a lusty, festivity loving lot and even though a decree was
passed by the Senate designed to curb excesses by citizens, the sweet art of pastry-

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cooking (considered decadent by some) emerged as a highly respected profession.
Indeed the bakery business was so profitable that in the time of Christ around three
hundred independent bakers existed in Rome . Just how rewarding and diverse the
trade then was is recorded by Marcus Porcius Cato (234-148 B.C.)
Cato names a great many different kinds of bread, sacrificial cakes “libum”, cakes
made with flour, groats and cress “placenta”, pretzels” spira”, tortes “scibilata”, fritters
“globus apherica”, Bowl-cake “erneum”, sweet cake “savaillum” and sidrer-cake
“mustaceum”.
Europe
Roman Empire, the art of pastry-cooking gradually spread throughout Europe and the
world.
 Baking flourished during the Roman Empire. Beginning around 300 BC, the
pastry cook became an occupation for Romans (known as the pastillarium)
and became a respected profession because pastries were considered
decadent, and Romans loved festivity and celebration. Thus, pastries were
often cooked especially for large banquets, and any pastry cook who could
invent new types of tasty treats was highly prized.
 A bakers' guild was established in 168 BC in Rome.
The First Grain Foods took place in the eastern Mediterranean regions, where wild
grains were specifically abundant. The first evidence of baking occurred when humans
took wild grass grains, soaked them in water and mixed everything together, mashing
it into a kind of broth-like paste. The paste was cooked by pouring into a flat hot rock
resulting to a bread like substance.
 Oldest oven was discovered in Croatia in 2014 dating back 6500 years ago.
 Ancient Greece bread baking began around 600BC which leads to the invention
of enclosed ovens
 Ovens and worktables was discovered in archaeological digs from Turkey to
Palestine and date back to 5600BC
 Among the trades recognized by the highly organized Greek society of the fourth
and third centuries B.C.E. were the wafer makers (oblaten) and the pastry cooks.
The religion of ancient Greece focused on the worship of multiple deities and
included the offering of gifts to these gods, especially around critical times, to
ensure plentiful harvests, adequate rain and prosperity. As is customary today,
certain breads and sweets were eaten to commemorate special occasions.

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 Bread baking and pastry making found a fertile home on the European
continent. In the northern regions including Austria, Germany, the Netherlands,
Scandinavia and Great Britain, where a cool, damp climate was inhospitable to
wheat growing, rye grain products took hold. In the 17th century, the Dutch and
British debuted the use of pans in which to bake bread, paving the way for the
development of the sandwich.
 By the 13th century in London, commercial trading, including baking, had many
regulations attached.
 Until the process for milling flour was perfected in the 1830s, white flour was
expensive and most bread was made from assorted and relatively coarse ground
grains. These grains, such as emmer and spelt, baked into rough-textured solid
loaves quite unlike their light and crusty descendants eaten today. The milling
process was labor intensive, involving grinding the grain between millstones and
then sifting the flour manually through cloth to remove the coarse bran. The
finest and whitest flour, the smallest quantity produced after many stages of
sifting, made the softest products and was available only to the wealthy.
 Beginning in the 19th century, alternative leavening agents became more
common, such as baking soda.
 In the mid-19th century, advances were made in the production of a stable form
of yeast to leaven bread. Once perfected by a Viennese distiller, this yeast paste
popularized the production of a wider variety of breads.
 The nineteenth century saw not just a revolution in food service but also in the
development of modern baking as we know it. After the French Revolution in
1789, many bakers and pastry cooks who had been servants in the houses of
the nobility started independent businesses. Artisans competed for customers
with the quality of their products, and the general public—not just aristocrats
and the well-to-do—were able to buy fine pastries. Some of the pastry shops
started during this time are still serving Parisians today.
 The most famous chef of the early nineteenth century was Marie-Antoine Carême,
also known as Antonin Carême, who lived from 1784 to 1833. His spectacular
constructions of sugar and pastry earned him great fame, and he elevated the
professions of cook and pastry chef to respected positions. Carême’s book, Le
pâtissier royal, was one of the first systematic explanations of the pastry chef’s
art.
 Professor Raymond Clavel - did extensive research on flour composition, fer-
mentation, and other aspects of bread making for the purpose of restoring
character and flavor to bread and to produce bread with only natural
ingredients. His work stimulated a return to older-style flours and more
traditional mixing techniques. More than this, he developed new techniques,

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such as autolyse, that enabled bakers to produce flavorful artisanal breads
without resulting in a return to the 12- to16-hour days of heavy labor required of
bakers in earlier times

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Terracotta baking mould for pastry or A relief representing the royal bakery of
bread, representing goats and a lion Ramses III who reigned over Egypt in the
attacking a cow. Early 2nd millennium 12th century B.C.
BC, Royal palace at Mari, Syria
An Egyptian funerary Model of a bakery

and brewery (11th dynasty, circa 2009– Section of engravings on a tomb-stone of
1998 B.C.) the Roman baker M.Vergilius Eurysaces in
Rome
The Bakery in Noordstraat (1882)- Van An excavated bakery in Pompeii , is the

Gogh bread oven with its chimney and in the
foreground the remains of two grain-mills.

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Production
Rembrandt, created a sketch in 1635NCII Developed By:
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showing a pancake cook in the streets, Careme Revision No. _____
surrounded by children eagerly
waiting and hoping for a sample.
Mixing Methods and Techniques:
Method Purpose Equipment
Beating Vigorously agitating foods Spoon or electric mixer with

to incorporate air or paddle attachment
develop gluten
Blending Mixing two or more Spoon, rubber spatula,

ingredients until evenly whisk or electric mixer
distributed with paddle attachment
Creaming Vigorously combining Electric mixer with

softened fat and sugar paddle attachment on
while incorporating air medium speed
Cutting Incorporating solid fat Pastry cutters, fingers or

into dry ingredients only electric mixer with paddle
until lumps of the desired attachment
size remain
Folding Very gently incorporating Rubber spatula or

ingredients such as balloon whisk
whipped cream or
whipped eggs into dry
ingredients, a batter or
cream
kneading Working a dough to Hand or electric mixer

develop gluten with dough hook; if done
by hand, the dough must
be vigorously and
repeatedly folded and
turned in a rhythmic
pattern
Sifting Passing one or more dry Rotary or drum sifter or

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ingredients through a mesh strainer
wire mesh to remove
lumps, combine and
aerate
Stirring Gently mixing ingredients Spoon, whisk or rubber

by hand until evenly spatula
blended
Whipping Beating vigorously to Whisk or electric mixer

incorporate air with whip attachment
Common bakeshop cooking methods
Method Medium Bakeshop Equipment

products
Dry Heat Cooking Methods
Baking Air Doughs, batters Oven, convection

for breads, cakes, oven
cookies, pastries,
fruits
Broiling Air Fruits, glazed Overhead broiler,

custards salamander
Deep frying Fat Doughnuts, Deep fat frying

fritters
Pan frying Fat Batters for Stove top

griddlecakes
Sauteing Fat Fruit Stove top
Moist Heat Cooking
Boiling Water or other Cream, sauces Stove top

liquid fruits

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Poaching Water or other Fruits, fresh and Stove top, oven
liquid dried
Simmering Water or other Cream, sauces, Stove top, oven

liquid fruits
Stages of Baking:
Stages of Baking:
Fat melts Different fats or shortenings melt and

release trapped gases as different
temperatures therefore proper shortenings
or fat should be used for each baked
product
Gases form Primarily carbon dioxide formed by yeast,

baking soda or baking powder
Gases are trapped Stretched gluten proteins for a matrix of air

cells which trap gases produced by
leavening agents. Poorly leavened breads are
often heavy due to lack of trapped air
Microorganisms are killed
Starches gelatinize Contributes to overall structure of bread as

starches firm during cooking. Gelatinization
begins at approximately 150F
Proteins coagulate Contributes to overall structure of bread as

proteins coagulate during cooking
Protein coagulation begins at approximately
165F.
Oven temperature is critical to proper
protein coagulation
Water evaporates and gases Crust is formed when water evaporates from
escape the exterior of the dough
Sugars caramelize Caramelization is responsible for browning

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effect of bread
Carryover baking occurs
Scaling begins
Sensory Science:
Sensory science is the study of the ways humans experience the world through our five
(5) primary sense- sight, sound, smell, taste and touch.
 Flavor – an identifiable or distinctive quality of a food, drink or other substance

perceived with the combined senses of taste, smell, texture and temperature
 Mouthfeel – the sensations as interpreted by the brain, of what we detect when a
substance comes in contact with sense receptors in the nose
 Taste – the sensations, as interpreted by the brain, of what we detect when food,
drink or other substances come in contact with our taste buds
Factors Affecting Perceptions of Flavors
 Temperature
 Consistency
 Presence of contrasting tastes
 Presence of fats
 Color

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SELF-CHECK 1.1.1
Fill in each blank with the term that is defined or described.
_______________1. An elastic network of protein
_______________2.Mixing two or more ingredients until evenly distributed
_______________3.Most famous chef of the early nineteenth century
_______________4.An identifiable or distinctive quality of a food, drink or other

substance
_______________5.Beating vigorously to incorporate air

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ANSWER KEY 1.1.1
1. gluten
2. blending
3. Careme
4. flavor
5. whipping

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TASK SHEET NO.
Title: Basic Principle of Baking
Performance Objective: Given necessary tools and materials, one

should be able to understand the historical and cultural aspects of bakery
products as well as the principles of baking
Supplies/Materials: PPT. PRESENTATION, MODULES
Equipment: TV, PROJECTOR, LAPTOP

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Steps/Procedure:
1. Read information sheet

2. Listen to the lecture
3. Participate with the discussion
Assessment Method: Self – Check
Information Sheet No. 1.1-2
Bakeshop Math and Food Safety
 Understand measurement systems and how to measure ingredients

 Convert formulas and use baker’s percentage
 Prepare items needed prior to actual cooking
 Describe steps to prevent foodborne diseases in the areas of personal hygiene
and food-handling techniques
Introduction:

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Recipes and Formulas are fundamental tools of the kitchen and bakeshop. They
indicate ingredients to be purchased and stored. They are the focus of other
management tools and techniques, including modifying quantities and determining
costs. In bakeshop, mis en place means accurate selection and measurement of
ingredients and preparation of all components and equipment needed to prepare the
final product. Mis en place is not only a mental exercise but of physical act of
preparing to bake. Anticipating the steps requires to prepare a formula, from
identifying the tools and ingredients necessary to setting the oven to the proper
temperature, saves time and prevents accidents or mishaps.
Like all food service professionals, pastry chefs and bakeshop workers must have a
complete understanding of sanitation principles and practices. The threat of
transmitting food borne disease is of serious concern to all food professionals.
Providing consumers with safe food is the primary responsibility of all cooking
professionals.
 Allergen – a substance that causes an allergic reaction

 Bakers percentage- sometimes called “formula percentage” or indicated as “on
flour weight basis”. It indicate the amount of each ingredient used as a
percentage of the amount of flour used.
 Contamination – as harmful substances not present originally in the food
 Conversion Factor (CF) – the number used o increase or decrease ingredients
quantities and recipe yields
 Corrective action – a procedure that must be followed whenever a critical limit is
not met
 Cross-contamination – the transfer of hazardous substances, mainly
microorganisms, to food from other foods or surfaces , such as equipment,
worktables or hands
 Edible portion (EP) – the amount of a food item available for consumption or use
after trimming or fabrication, a smaller, more convenient portion of a larger or
bulk unit
 Flow of Food – refers to the movement of food through a food service operation,
from receiving through the stages of storage, preparation, and service
 HACCP – Hazard Analysis and Critical Control Point system
 Microorganism – single – celled organisms as well as tiny plants and animals
that can be seen only through a microscope

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 Mis en place – put in place
 Parasites – organisms that can survive only by living on, with or inside another
organism.
 Pathogen – any organism that causes diseases, usually refers to bacteria
 Physical contamination – contamination of food by objects that may not be toxic
but may cause injury or discomfort
 Scaling – measuring ingredients on a scale before mixing a batter or dough
 Standardized formula/recipe – is a set of instructions describing the way a
particular establishment prepares a particular item
 Yield – the total amount produced by a formula expressed in total weight,
volume or number of units of the product
 Yield percentage – the ratio of the usable weight of an ingredient after cleaning
ad trimming to the quantity purchased, calculated by dividing the trimmed
weight by the as purchased weight of the ingredient
 Yield test –measuring and weighing an ingredient before and after trimming to
determine the usable portion; used to determine the quantity of an ingredient to
purchase as well as actual ingredient cost
Standardized Recipe and Formulas
Formula formats differ from operation to operation, but nearly all of them try to
include as much precise information as possible. The following details may be listed:
1. Name of the recipe

2. Yield, including total yield, number of portions, and exact portion size
3. Ingredients and exact amounts, listed in order of use
4. Equipment needed, including measuring equipment, pan sizes, portioning
equipment, and so on
5. Directions for preparing the dish—kept as simple as possible
6. Preparation and cooking times
7. Directions for holding the product between preparation and service
8. Directions for portioning, plating, and garnishing
9. Directions for storing leftovers
FUNCTIONS OF STANDARDIZED FORMULAS

An operation’s own recipes are used to control production.
They do this in two ways:
a. They control quality. Standardized formulas and recipes are detailed and

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specific. This is to ensure the product is the same every time it is made
and served, no matter who cooks it.
b. They control quantity. First, they indicate precise quantities for every
ingredient and how to measure that quantity. Second, they indicate exact
yields and portion sizes and how to measure and serve those portions.
Reading Formulas and Recipes
Before starting production, you must read the entire recipe carefully and
completely. The following are some of the tasks you must carry out as you read the
recipe and get ready for production. Chefs call these advance preparations their mise
en place (MEEZE on plahss; French for “put in place”). A good mise en place is
essential for efficient operation of a bakeshop or kitchen.
Formula Modifications
 Determine the yield of the printed recipe and decide whether it needs
modification. If you need to convert the recipe to a different yield (discussed later
in this chapter), do all the math beforehand.
 Determinewhetheranyotherchangesareneeded,suchasingredientsubstitutions,tog
et the desired result. Write them down.
Ingredients
 Assemble and measure all ingredients. If all ingredients are scaled in advance,
production can go quickly and without interruption. Also, it’s better to find out
in advance that you don’t have enough of an ingredient so you can get more
before starting production.
 Prepare all ingredients as necessary, such as sifting flour, separating eggs, and
bringing butter to room temperature. Many of these steps are indicated in the
recipe, but others may not be. Professional formulas often assume that the
experienced baker knows. for example, that butter should be removed from the
refrigerator in advance so it is soft enough to be used in creaming-method cake
batters.
Procedures

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 Read the entire procedure or method of preparation carefully, and make sure
you understand it.
 If a mixing method is indicated only by name, such as creaming method, look up
and review the procedure if you need to refresh your memory. Make sure you
understand each step of the general procedure and how to apply it to your
specific formula.
Tools and Equipment
 Determine what equipment you need. Required equipment is generally listed in

standardized recipes but not in those from other sources. Read every step of the
procedure and write down which tools and equipment you need in each step.
 Assemble all tools and equipment.
 Prepare equipment as needed. For example, line sheet pans with parchment,
grease cake pans, preheat ovens.
Bakeshop Math:
Proper planning helps the baker avoid accidents. The baker or pastry chef should
make special note of these important elements in every formula:
 Specific ingredients
 Components of a formula that may need advance preparation
 Temperature of ingredients
 Special equipment required
 Equipment preparation
 Refrigeration time required
 Oven temperature required
Measuring Ingredients:

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Weight –refers to the mass or heaviness of a substance
Volume – refers to the space occupied by a substance
Common Abbreviations
Teaspoon – tsp
Tablespoon- Tbsp
Cup – c
Pint – pt
Quart – qt
Gram – g
Milliliter – ml
Liter – lt
Ounce – oz
Fluid ounce –fl. Oz
Pound – lb
Kilogram - kg
Common Equivalents
Dash = 1/8 tsp
3 teaspoon = 1 Tablespoon
2 Tablespoon= 1 fl. oz
4 Tablespoon = ¼ cup (2 fl. oz)
5 1/3 tablespoon = 1/3 cup ( 2 2/3 fluid
ounces)
16 tablespoon – 1 cup (8 fl. oz)
2 cups = 1 pint (16 fl.oz)
2 pints =1 quart (32 fl. oz)
4 quarts = 1 gallon (128 fl. oz)
2 gallons = 1 pack
1 gram = 0.035 ounces
1 ounce = 28.35 grams
454 grams = 1 pound
2.2 pounds = 1 kilogram (1000 grams)
1 teaspoon =5 milliliters

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1 tablespoon = 15 milliliters
1 fluid ounce = 29.57 milliliters
1 cup =.24 liters
1 gallon = 3.80 liters
Converting grams and ounces To convert grams or ml to ounces

or fl. oz.
1 ounce =28.35 grams
1 fl.oz. = 29.57 milliliters (30) rounded Ex. 240 g ÷ 30 = 8 oz
off 240 ml ÷ 30 = 8 fl.oz
Ex. 8 oz x 30 = 240 g
8 fl.oz x 30 = 240 ml
Converting Total Yield

When portion size is unimportant or remains the same, formula yield is
converted by a simple two-step process:
STEP 1 Divide the desired (new) yield by the formula (old) yield to obtain the
conversion factor (C.F.).
New Yield ÷ Old Yield = Conversion Factor (CF)
STEP 2 Multiply each ingredient quantity by the conversion factor to obtain the
new quantity.
Old Quantity × Conversion Factor = New Quantity

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Converting Portion Size
STEP 1 Determine the total yield of the existing formula by multiplying

the number of portions by the portion size.
Original Portions x Original Portion Size = Total (old)

Yield
STEP 2 Determine the total yield desired by multiplying the new number
of portions by the new portion size
Desired Portions x Desired Portion Size = Total (new) Yield
STEP 3 Obtain the conversion factor as described earlier
Total (new) Yield ÷ Total (old) Yield = Conversion Factor
STEP 4 Multiply each ingredient quantity by the conversion factor
Old Quantity x Conversion Factor = New Quantity
Calculating Baker’s Percentage
To calculate the baker’s percentage in a formula:

STEP 1 Identify the weight of the flour in the formula. This weight will be
100%.
STEP 2 Assure that the weights of all ingredients are in the same unit of
measure.
STEP 3 Divide the weight of each of the other ingredients in the formula
by the weight of the flour.
STEP 4 Multiply the number obtained by 100 to calculate the baker’s
percentage for each ingredient.
Weight of Ingredient ÷ Weight of Flour x 100 = Baker’s Percentage of

Ingredient

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Example:
Sugar Cookie Dough

Yield : 20 cookies 1 1/2oz. each
Quantity Baker’s
Percentage
Flour 1 lb 100%
Granulated 6 oz 37.5 %
sugar
Butter 7 oz 43.7%
Vanilla extract 1 fl oz 6.2 %
Total: 1 lb. 14 oz. 187.4 %
The formula for Sugar Cookie Dough needs to be converted to baker’s percentage
so that it can be scaled up.
STEP 1 Determine the weight of the flour, which is 100%.
1 pound (16 ounces) of flour = 100%
STEP 2 Divide the weight of the sugar by the weight of the flour.
6 ÷ 16 = 0.375
STEP 3 Multiply the number obtained by 100 to obtain the baker’s percentage for the
sugar.

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0.375 x 100 = 37.5%
STEP 4 Calculate the baker’s percentage for each of the remaining ingredients
in the formula as outlined in Steps 1, 2 and 3.
Butter: 7 ÷ 16 = 0.437 x 100 = 43.7%

Vanilla extract: 1 ÷ 16 = 0.062 x 100 = 6.2%
Problems in Converting Formulas:
 Surface and volume

 Equipment
Calculating Formula Costs:
1. List all ingredients and quantities of the formula as prepared
2. Determine the EP unit cost of each ingredient
3. Convert the quantities in the formula to the same units used for the EP costs.
4. Calculate the total cost of each ingredient by multiplying the EP unit cost by the
number of units needed. Round up fractions of a cent to the next highest cent
5. Add the ingredients costs to get the total formula cost.
6. To get unit costs, divide the total formula cost by the number of units produced.
Round up fractions of a cent to the next highest cent.
Example: Costing a Formula

Item: Biscuit Dough
Ingredients Amount Amount in EP Unit Cost Total

Converted
Units
Bread flour 1 lb 4 oz 1.25 lb $.40/lb $.50
Pastry flour 1 lb 4 oz 1.25 lb $ .38/lb $.48
Salt .75 oz 0.05 lb $.48/lb $.03
Sugar 2 oz 0.125 lb $.55/lb $.07

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Baking 2.25 oz 2.5 oz $ .18/oz $.45
powder 14 oz .875 lb $2.80/lb $2.45
Butter 1 lb. 10 oz. 1.625 lb $0.40/lb $.65
Whole milk
Total cost $ 4.63

Quantity produced 5.3 lb or
85 oz
Cost per unit $ .88 per lb or
$ 0.06 per oz.
Food Safety and Sanitation:
Types of Food Hazards:
Contamination from
Physical Hazard physical materials

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Bacterial contamination
caused by pathogen (food
Biological poisoning) bacteria;
anything that allows
bacteria to get on food and
grow
Chemical Hazards Contamination from

cleaning fluids during the

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making or storage of food;
this could be ingredients
affected by pesticides, pest
bait, oil or paint from
machinery
Four kinds of microorganisms:
 Bacteria
 Viruses
 Fungi
 Parasites
Conditions needed for bacterial growth:
 Food
 Moisture
 Temperature
 Acidity or alkalinity
 Oxygen
 Time
Three Basic Protection Against Bacteria
 Keep bacteria from spreading

 Stop bacteria from growing
 Kill bacteria

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The Steps of the HACCP System
 Assess hazards
 Identify critical points
 Set up standards or limits for
 Set up procedures for monitoring CCPs
 Establish corrective actions
 Set up a recordkeeping system
 Verify that the system is working
Assessing Hazards
 Contamination
 Growth of bacteria and other pathogens
 Survival of pathogens or the continues presence of toxins

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Keep hot foods hot. The high internal
temperatures reached during proper
cooking kill most of the bacteria that
can cause food-borne illnesses. Once
properly heated, hot foods must be held
at temperatures of 135°F (57°C) or
above. Foods that are to be displayed or
served hot must be heated rapidly to
reduce the time within the temperature
danger zone. When heating or reheating
foods:
▶ Heat small quantities at a time.
▶ Stir frequently.
▶ Heat foods as close to service time as
possible.
▶ Use preheated ingredients whenever
possible to prepare hot foods.
▶ Never use a steam table for heating or
reheating foods. Bring reheated food to
an appropriate internal temperature
(at least 165°F [74°C]) before placing it
in the steam table for holding.
Keep cold foods cold. Foods that are to
be displayed, stored or served cold must
be cooled rapidly. When cooling foods:
▶ Refrigerate semisolid foods at 41°F
(5°C) or below in containers that are less
than 2 inches (5 centimeters) deep.
(Increased surface area decreases
cooling time.)
▶ Avoid crowding the refrigerator; allow
air to circulate around foods.
▶ Vent and cool hot foods in an ice-
water bath.
▶ Prechill ingredients such as pastry
cream before preparing cold foods.
▶ Store cooked foods above raw foods to

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prevent cross-contamination.
Keep frozen foods frozen. Freezing at
0°F (􏰓18°C) or below essentially stops
bacterial growth but does not kill the
bacteria. Do not place hot foods in a
standard freezer. This does not cool the
food any faster, and the release of heat
can raise the temperature of other foods
in the freezer. Only a special blast
freezer can be used for chilling hot
items. If one is not available, cool hot
foods as mentioned earlier before
freezing them. When frozen foods are
thawed, bacteria that are present begin
to grow. Therefore:
▶ Never thaw foods at room
temperature.
▶ Thaw foods gradually under
refrigeration to maintain the food’s
temperature at 41°F (5°C) or less. Place
thawing foods in a container to prevent
cross-contamination from dripping or
leaking liquids.
▶ Thaw foods under running water at a
temperature of 70°F (21°C) or cooler.
▶ Thaw foods in a microwave only if the
food will be prepared and served
immediately.
Procedure for Proper Hand Washing

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Using hot water Apply an antibacterial Rub hands and arms
(100°F/38°C), rinse soap. briskly with soapy lather
hands and forearms. for a
Scrub between fingers Rinse thoroughly under Dry hands and arms
and clean nails with a hot running water. using a single-use towel
clean nail brush. Reapply soap and scrub or appropriate hand
hands and forearms for dryer; use the towel to
another 5 to 10 seconds. turn off the water.
Rinse again. Discard the towel in a
trash receptacle.
SELF-CHECK 1.1.2

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A. Measurment
For each of the following abbreviations, write out the full name of the unit of measure
in the space provided.
1. oz _________________
2. ml_________________
3. kg__________________
4. lb _________________
5. tbsp.______________
B. Food Safety
Answer TRUE if the statement is correct and answer FALSE if the statement is
incorrect.
____________1. Recipe is a set of instructions describing the way a particular

establishment prepares a particular item
____________2. A good mise en place is essential for efficient operation of a bakeshop

or kitchen.
____________3. Leaving food out too long at room temperature can cause bacteria
____________4. Keep cold food cold — at or below 60 °F.
____________5. Foods should be reheated thoroughly to an internal temperature of 165

°F or until hot and steaming.
ANSWER KEY 1.1.2

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A.
1. ounce
2. milliliter
3. kilogram
4. pounds
5. Tablespoon
B.
1. False
2. True
3. True
4. False
5. True
TASK SHEET NO. 1.1.2

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Title: Bakeshop and Food Safety
Performance Objective: Given necessary tools and materials, one should

be able to convert formula and understand how to use bakers percentage as well
as the ability to demonstrate proper hand washing.
Supplies/Materials: calculator, papers, pens, modules, hand soap,

washcloth
Equipment: LCD projector, wash basin
Steps/Procedure:
1. Using hot water (100°F/38°C), rinse hands and forearms

2. Apply an antibacterial soap.
3. Rub hands and arms briskly with soapy lather for a
4. Scrub between fingers and clean nails with a clean nail brush.
5. Rinse thoroughly under hot running water. Reapply soap and scrub
hands and forearms for another 5 to 10 seconds. Rinse again.
6. Dry hands and arms using a single-use towel or appropriate hand dryer;
use the towel to turn off the water. Discard the towel in a trash
receptacle.
Assessment Method: Task Sheet 1.1.2

Performance Criteria Checklist
PERFORMANCE CRITERIA CHECKLIST

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CRITERIA
YES NO
Did you…
 Use hot water (100°F/38°C), for rinsing hands and forearms
 Apply an antibacterial soap.
 Rub hands and arms briskly with soapy lather for at least 20
seconds
 Scrub between fingers and clean nails with a clean nail

brush.
 Rinse thoroughly under hot running water. Reapply soap and

scrub hands and forearms for another 5 to 10 seconds. Rinse
again.
 Dry hands and arms using a single-use towel or appropriate

hand dryer; use the towel to turn off the water. Discard the
towel in a trash receptacle.
Information Sheet 1.1.3
Tools and Equipment/Ingredients

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 Identify the principal tools and equipment used in baking and pastry
 Identify and practice good safety and sanitation practices for purchasing and
handling bakeshop equipment
 Identify different types of flours, sweeteners ad fats
 Identify and understand the characteristics/functions of ingredients used in
baking
 Understand and practice how to purchase and store ingredients for baking
 Understand the functions of many bakeshop ingredients
 Make appropriate adjustments in formula when substituting ingredients
Introduction:
A baker’s craft involves simple tools. Learning to become a successful baker requires
developing a great deal of manual skills using these tools
Banneton – wood mold for shaping hearth breads

Couche – are tightly woven textiles traditionally made of linen, a fabric composed of
long and tightly spun fibers that easily release from dough
Bowl scraper – a handheld, flexible contoured piece of plastic used to scrape
ingredients off the insides of the mixing bowl
Hand Tools - re designed to aid in cutting, shaping, moving or combining foods.
Equipment Sanitation and Safety:
 Safety
 Sanitation
STANDARDS FOR TOOLS AND EQUIPMENT

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NSF International (NSF) promulgates consensus standards for the design, construction
and installation of kitchen tools, cookware and equipment. Many states and
municipalities require that food service operations use only NSF-certified equipment.
Although NSF certification is voluntary, most manufacturers submit their designs to
NSF to show that they are suitable for use in professional food service operations.
NSF standards reflect the following requirements:
❶ Equipment must be easily cleaned.

❷ All food contact surfaces must be nontoxic (under intended end-use conditions),
non- absorbent, corrosion resistant and nonreactive.
❸ All food contact surfaces must be smooth, that is, free of pits, cracks, crevices,
ledges, rivet heads and bolts.
❹ Internal corners and edges must be rounded and smooth; external corners and
angles must be smooth and sealed.
❺ Coating materials must be nontoxic and easily cleaned; coatings must resist
chipping and cracking.
❻ Waste and waste liquids must be easily removed.

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Fire Extinguishers
Remember the acronym P.A.S.S. for

the four steps to follow when us-
ing any fire extinguisher:
Pull—Pull the safety pin on the
extinguisher.
Aim—Aim the extinguisher hose at
the base of the fire.
Squeeze—Squeeze the handle to
discharge the material.
Sweep—Sweep the hose from side
to side across the base of the fire.
Hand Tools

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Measuring and Portioning devices
Volume Measures

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Thermometers and gauges
Strainer and Sieves
Bakeware

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Processing Equipment
Heavy Equipment

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Ingredients
Wheat Flour
Most important ingredient in the bakeshop. It provides bulk and structure to most
of the bakers products, including breads, cakes , cookies and pastries.
Wheat Variety:
 Hard wheat- contains a high percentage of gluten and is used to make bread
and fine cakes.
 Strong flours /Weak flours
Determined by quality and quantity of protein.
The other difference is endosperm texture, between soft and hard.
This means it is possible to get a:
 hard / hard
 hard / soft
 soft / hard
 soft / soft
 Soft wheat - has a larger percentage of carbohydrates and thus less gluten-
forming protein. Soft wheat can be red or white, and is almost always winter
wheat.
Composition of Wheat
 Bran- about 14% of the

kernel weight. It is
included in whole wheat
flour. Contains a small
amount of protein, trace
minerals and dietary fiber
 Germ – about 2.5% of the
kernel weight. It is the
embryo or sprouting
section of the seed. It is
often separated from flour
because of the fat content
(10%) limits shelf life. The
germ contains minimal

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quantities of high quality
protein and a great share
of B complex vitamins
and trace minerals.
 Endosperm – about 83%
of the kernel weights and
the source of white flour.
The endosperm contains
the greatest share of
protein, carbohydrates
and iron as well as the
major b-vitamins, such
as riboflavin, niacin and
thiamine. Source of
soluble fiber.
Flour Grades
 wheatPatent Made from straight flour. It is the whitest flour

flour class and the highest quality, as it is the grade of
flour that contains mostly endosperm. That is
where most of the protein is, which means good
gluten developing properties. Patent Flour is
divided into 5 categories:
Extra Short Flour (aka Fancy Patent Flour):
made from soft wheat, used for cake flour,
contains 40 to 60 % of straight flour. Highest
quality;
First Patent Flour: made from soft wheat,
contains 60 to 70% of straight flour;
Short Patent Flour: made from hard wheat.
Contains 70 to 80% of straight flour. For bread-
making;
Medium Patent Flour: 80 to 80 % of straight
flour, bread making;

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Long Patent Flour: 90 to 95% of straight flour,
bread making.
 Clear flour Made from what is left over from straight flour
after the patent grade sieves have been passed
over. Despite its name, it is actually the "darker"
or "dirtier" flour.
There are three grades of Clear Flour: These flours

are darker in colour than Patent Flours. They have
a high ash content, the taste of which is desirable
in rye breads.
Fancy Clear Flour: used for pastry flour;
First Clear: made from hard wheat, blended with
lower-gluten flours. Often added to whole wheat or
rye or other dark grain breads, where the darker
colour of the clear flour won't be noticed;
Second Clear Flour: very dark, generally used for
animal feed (e.g. dog and cat kibble, dog biscuits,
etc..)
 Straight flour Wheat is milled to remove the bran and germ,

leaving the endosperm. The endosperm is the
whitest part of the wheat grain, because it is 3/4
starch. From 100 pounds of wheat, 72 pounds of
straight flour can be got (the other 28 pounds that
is milled away is used for animal feed.) Still, it isn't
purely endosperm, as it will contain some particles
of the bran and germ which cling so tightly to the
endosperm that they weren't removed in the
milling. French bakers will use straight flour in
their bread making; North Americans and British
generally don't.
Straight flour is separated by sifting in other

grades. The straight flour is passed along a roller
over different sieves. Different grades fall through
the appropriate sieve along the roller. In the
percentages given below, the lower the percentage
of straight flour that falls through a particular
grading sieve, the more desirable the flour.

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 Extraction Low-grade Flour is made from straight flour. It is
very dark. It is generally used for animal feed (e.g.
dog and cat kibble, dog biscuits, etc..)
Stuffed straight flour is straight flour with some

clear flour added.
Composition of flour
 Starch
 Protein
 Moisture
 Gums
 Fats
 Ash
 Pigments
Types of Patent flour
 Bread flour designed for yeasted baking! It has a

protein content of just under 13% which
helps to create more gluten and more rise
in our baked breads. It’s a very sturdy
flour great to hold together the structure
of yeasted dough.
 High –gluten flour It has a high protein content. The protein
content is about 14%. It is sometimes
used in hard-crusted breads, pizza dough
and bagels. It is also used to strengthen
dough made from flours that contain little
or no gluten.
 Cake flour is a low protein flour that is made from
soft winter wheat. It has a protein content
of about 8% and is usually bleached,
which gives it a very fine texture and a
very light color.
 Pastry flour has a lower protein content. It makes for
less resistance when baking cakes and

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allowing them to be more full and fluffy.
 European flour types
Other Wheat flours
 All purpose flour is a blend of hard and soft

wheat;
it may be bleached or
unbleached.
It is usually translated as
"plain flour."
All-Purpose Flour has
8% to 11% protein (gluten)
Durum flour This high-protein flour is
ideal for pasta and bread.
Ground from extra-hard
wheat (durum comes from
the Latin word for hard),
this flour is very high in
protein and finely
textured. Italians use it for
pasta, where its strength
allows shaping from
simple (spaghetti) to
complex (orechiette), yet it
still yields a wonderfully al
dente cooked dish. We love
the distinct flavor and
pretty pale yellow hue.
Self rising flour It is flour that has a
leavening agent – baking
powder – and salt added to
it during packaging. Since
the ingredients are evenly
distributed throughout the
flour, you will get the same
nice lift to your baked
goods every time you use
it.

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Whole wheat flour Also called graham flour. It
is made from the whole
kernel of wheat and is
higher in dietary fiber and
overall nutrient content
than white flours. It does
not have as high a gluten
level, so often it's mixed
with all-purpose or bread
flour when making yeast
breads.
Bran flour is the hard outer layers of
cereal grain. It consists of
the combined aleurone
and pericarp.
often used to enrich
breads (notably muffins)
and breakfast cereals,
especially for the benefit of
those wishing to increase
their intake of dietary fiber
Cracked wheat ground hard spring wheat,
unsifted so that the
texture of cracked wheat is
still throughout the flour.
It's great for baking breads
full of texture.
Other flours, meals and starches
 Rye
 Corn
 Spelt
 Oats
 Buckwheat
 Soy
 Rice
Starches
 Cornstarch
 Waxy maize

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 Instant starches
Sugars or sweeteners;
 They add sweetness and flavor

 They create tenderness and fineness of texture, partly by weakening the
gluten structure
 They give crust color
 They increase keeping qualities by retaining moisture
 They act as creaming agents with fats and as foaming agents with eggs
 They provide food yeast
Invert Sugar - are blended to manufacturers specifications and are used in breads,
cakes, and beverages for adjusting sweetness, aiding moisture retention and avoiding
crystallization of sugars
Regular Refines Sugars or sucrose
 Granulated Sugar used at the table, to sprinkle on

foods and to sweeten hot drinks,
and in home baking to add
sweetness and texture to cooked
products. They are also used as
a preservative to prevent micro-
organisms from growing and
perishable food from spoiling, as
in candied fruits, jams, and
marmalades
 Confectioners or are ground to a fine powder.
powdered sugars They are used as icing sugar, for
dusting foods and in baking and
confectionery
 Dehydrated fondant Extra finely ground sugar
crystals with addition of dried
glucose syrup. Used for
production of traditional fondant

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icing by simply adding water.
 Brown sugar granulated sugars, either
containing residual molasses, or
with the grains deliberately
coated with molasses to produce
a light- or dark-colored sugar.
They are used in baked goods,
confectionery, and toffees
 Non nutritive sweeteners made of maltodextrin with added
sweeteners. Maltodextrin is an
easily digestible synthetic
polysaccharide consisting of
short chains of glucose
molecules and is made by the
partial hydrolysis of starch. The
added sweeteners are often
aspartame, saccharin, stevia, or
sucralose
Syrups
 Molasses is the leftover product after cane sugar

crystals have been removed during
sugar cane refining. Molasses is used in
baking, candy-making and in the
production of rum.
 Glucose corn made from corn starch, is in almost
syrup every home in America in the form of
soft drinks, ketchup, ice cream and
thousands of other commercially made
food products.
 Invert sugar syrup often made by using basic sugar syrup,
also called simple syrup, which is a mix
of water and sugar that is slowly cooked
and then boiled for about a minute to
produce a liquid. Sugar syrup can be
made in varying degrees of thickness, so
recipes for proportions of sugar to water
will differ.

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 Honey a naturally-made syrup, created in
beehives. The flavor of various honeys
depends on the flowers from which they
were made
 Malt syrup produced by boiling down the sap of a
maple tree until it is thick and sweet.
Fats
Function:
 To add moistness and richness

 To increase keeping quality
 To add flavor
 To assist in leavening when used as a creaming agent or to give flakiness to
puff pastry, pie dough and similar products
Saturated and Unsaturated Fats
Fat Emulsions
Shortenings – a type of solid fat that is made from vegetable oils, such as soybean
and cottonseed oil. Shortening seems to get its name from the fact that it shortens

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gluten strands in wheat by adding fat. Since it is 100%, as opposed to the 80% fat
content of butter or lard, it results in a very tender baked good.
 Regular shortenings - all-purpose shortenings, have a fairly tough, waxy texture,

and small particles of the fat tend to hold their shape in a dough or batter. They are
called plastic shortenings, which means they are moldable at room temperature.
 High ratio plastic shortenings - are soft shortenings that spread easily throughout a
batter and quickly coat the particles of sugar and flour. They are called high-ratio
because they were devised for use in cake batters that contain a high ratio of
sugar and liquid to flour.
 High ratio liquid shortenings - also called liquid cake shortenings, are less
hydrogenated than plastic shortenings, making them liquid and pourable, although
they are thick and cloudy or opaque in appearance. They contain more emulsifiers
than high-ratio plastic shortenings, and are effective shortenings in high-ratio
cakes.
Butter - a solid dairy product made by churning fresh or fermented cream or milk, to
separate the butterfat from the buttermilk. It is generally used as a spread on plain or
toasted bread products and a condiment on cooked vegetables, as well as in cooking,
such as baking, sauce making, and pan frying. Butter consists of butterfat, milk
proteins and water
Butter has two major advantages:
1. Flavor. Shortenings are intentionally flavorless, but butter has a highly desirable
flavor.
2. Melting qualities. Butter melts in the mouth. Shortenings do not. After eating
pastries or icings made with shortening, one can be left with an unpleasant film of
shortening coating the mouth.
Margarine - a butter like product made of refined vegetable oils, sometimes blended
with animal fats, and emulsified, usually with water or milk.
 Cake and bakers margarines - These types of margarine are soft and have good
creaming ability. They are used not only in cakes but also in a wide variety of
other products.

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 Pastry margarine - also called roll-in compounds, are tougher and more elastic
than cake margarines and have a waxy texture. They are especially formulated
for dough that form layers, such as Danish dough and puff pastry.
Oil - Oils are liquid fats. They are not often used as shortenings in baking because
they spread through a batter or dough too thoroughly and shorten too much. Some
breads and a few cakes and quick breads use oil as a shortening.
Lard - s the rendered fat of hogs. Because of its plastic quality, it was once highly
valued for making classic American flaky piecrusts and biscuits—and it is still
sometimes used for these products.
Milk and Milk Products
 Pasteurization
 Fresh Milk Products
 Whole milk is fresh milk as it comes from the cow, with nothing removed and
nothing (except vitamin D) added. It contains about 31/2% fat (known as milk
fat or butterfat), 8 1/2% nonfat milk solids, and 88% water.
 Skim or nonfat milk has had most or all of the fat removed. Its fat content is 0.5%
or less.
 Low-fat milk has a fat content of 0.5 to 2%. Its fat content is usually indicated,
usually 1% and 2%.
 Fortified nonfat or low-fat milk contains added substances that increase its
nutritional value, usually vitamins A and D and extra nonfat milk solids.
 Homogenized milk has been processed so the cream doesn’t separate
 Fresh cream products

Whipping cream has a fat content of 30 to 40%. Within this category, you may
find light whipping cream (30 to 35%) and heavy whipping cream (36% or
more). Extra-heavy cream, also called manufacturer’s cream, has a fat content of
38 to 40% or more and is generally available only on the wholesale market.
Whipping cream labeled ultrapasteurized keeps longer than regular pasteurized
cream. Pure ultrapasteurized cream does not whip as well as regular pasteur-
ized cream, so additives such as vegetable gums are added to make it more
whippable.
 Light cream, also called table cream or coffee cream, contains 18 to 30% fat,
usually about 18%.
 Half-and-half has a fat content of 10 to 18%, too low to be called cream.

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 Fermented milk and cream products
Sour cream has been cultured or fermented by added lactic acid bacteria, which
makes it thick and slightly tangy in flavor. It has about 18% fat.
 Crème fraîche (krem fresh) is a slightly aged, cultured heavy cream.
It is widely used for sauce making in Europe because of its pleasant,
slightly tangy flavor and its ability to blend easily into sauces. Unlike
regular heavy cream, it usually doesn’t require tempering and can
be added directly to hot sauces. It is available commercially but is
expensive. A close approxi- mation can be made by warming 1 quart
(1 L) heavy cream to about 100°F (38°C), adding 11/2 ounces (50
mL) buttermilk, and letting the mixture stand in a warm place until
slightly thick- ened, about 6 to 24 hours.
 Buttermilk is fresh, liquid milk, usually skim milk, which has been
cultured or soured by bacteria. It is usually called cultured
buttermilk to distinguish it from the original buttermilk, which was
the liquid left after butter making. Buttermilk is used in recipes
calling for sour milk.
 Yogurt is milk (whole or low-fat) cultured by special bacteria. It has a
custardlike consistency. Most yogurt has additional milk solids
added, and some of it is flavored and sweetened
 Milk products with water removed

Evaporated milk is milk, either whole or skim, with about 60% of the water
removed. It is then sterilized and canned. Evaporated milk has a somewhat cooked
flavor.
Condensed milk is whole milk that has had about 60% of the water removed
and is heavily sweetened with sugar. It is available canned and in bulk.
Dried whole milk is whole milk that has been dried to a powder. Nonfat dry
milk is skim milk that has been dried in the same way. Both are available in
regular form and in instant form, which dissolves in water more easily.
 Cheese
Two types of cheese are used in the bakeshop, primarily in the production of cheese
fillings and cheesecakes.
 Baker’s cheese is a soft, unaged cheese with a very low fat content. It is dry and
pliable and can be kneaded somewhat like a dough. Generally available in 30-
pound (13.6-kg) and 50-pound (22.6-kg) packs, it can be frozen for longer
storage.
 Cream cheese is also a soft, unaged cheese, but it has a higher fat content, about

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35%. It is used mainly in rich cheesecakes and in a few specialty products.
Eggs

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Grades and quality
Maintaining quality
Size

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Average Large Eggs: Approximate Weights without Shell
One whole egg = 1.67 oz

47g One eggwhite=1oz
28g One yolk = 0.67 oz 19g
91/2whole eggs=1lb
21 whole eggs=1kg
16 whites=1lb
36 whites=1kg
24yolks=1lb
53yolks=1kg
Market forms
Fresh
 Dozen
 Flat (2.5 dozen)
 Case or half case
Frozen (pasteurized)
 Whole
 Yolk (Sugar added 5%)
Pasteurized Dry (Powdered)
 Whole
 Yolk
 White
Eggs perform the following functions in baking:
1. Structure. Like gluten protein, egg protein coagulates to give structure to baked
products. This is especially important in high-ratio cakes, in which the high content of
sugar and fat weakens the gluten.
If used in large quantities, eggs make baked products more tough or chewy unless
balanced by fat and sugar, which are tenderizers.
2. Emulsifyingoffatsandliquids.Eggyolkscontainnaturalemulsifiersthathelpproduce
smooth batters. This action contributes to volume and to texture.

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3. Leavening.Beateneggsincorporateairintinycells,orbubbles.Inabatter,thistrappedair
expands when heated and aids in leavening.
4. Shortening action. The fat in egg yolks acts as a shortening. This is an important
function in products that are low in other fats.
5. Moisture. Eggs are mostly water (see the Average Composition of Fresh Liquid Eggs
table on p. 76). This moisture must be calculated as part of the total liquid in a
formula. If yolks are substituted for whole eggs, for example, or if dried eggs are used,
adjust the liquid in the formula to allow for the different moisture content of these
products.
6. Flavor.
7. Nutritional value.
8.Color.Yolksimpartayellowcolortodoughsandbatters.Also,whenbakedindoughs,eggs
brown easily and contribute to crust color.
Leavening Agents
Yeast
Fermentation is the process by which yeast acts on sugars and changes them into
carbon dioxide gas and alcohol. This release of gas produces the leavening action in
yeast products. The alcohol evaporates completely during and immediately after
baking.
Fermentable sugar in bread dough comes from two sources:
1. It is added to the dough by the baker.
2. Itisproducedfromflourbyenzymesthatbreakdownthewheatstarchintosugar.These
enzymes are present in the flour and/or are added by the baker in the form of
diastatic malt

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Types of yeast
Active dry yeast is probably the

most widely used yeast by home
bread bakers. It typically comes in
single-use packets, little jars or
packages. This type of yeast is
basically fresh yeast that has been
dehydrated into tiny granules. The
yeast is dormant so it requires
proofing (a.k.a. blooming) which
means you should dissolve the
yeast in warm water (100 - 115
degrees F) with a bit of sugar and
wait for it to foam before mixing
into your dry ingredients.
Instant yeast has many different
names depending on the brand -- it
can be called "rapid rise," "quick
rise" or "fast rise." Instant yeast is
made in a similar manner as active
dry but the tiny granules formed
are more porous and don't require
proofing to activate, which means
you can just add them to your
ingredients straight away (the
moisture in the dough is enough to
activate the dormant yeast). Most
manufacturers claim instant yeast
works 50% faster than active dry
yeast.
Fresh yeast is fresh. It comes in
little squares that are found in the
refrigerator section of your grocery
store. Fresh yeast can be crumbled
right into your baking ingredients
or mixed with lukewarm water. A
0.6-ounce square is equivalent to
one packet (1/4 ounce) of active dry
or instant yeast

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Chemical leaveners are those that release gases produced by chemical reactions.
 Baking soda is the chemical sodium bicarbonate. If moisture and an acid are
present, soda releases carbon dioxide gas, which leavens the product.
 Baking powders are mixtures of baking soda plus one or more acids to react with
it. They also contain starch, which prevents lump- ing and brings the leavening
power down to a standard level
o Single-acting baking powders require only moisture to release gas. Like

baking soda, they can be used only if the product is to be baked
immediately after mixing.
o Double-acting baking powders release some gas when cold, but they
require heat for complete reaction.Thus, cake batters made with these can
incorporate the leavening agent early in the mixing period and then stand
for some time before being baked.
 Baking ammonia is a mixture of ammonium carbonate, ammonium bicarbonate,

and ammonium carbamate. It decomposes rapidly during baking to form carbon
dioxide gas, ammonia gas, and water. Only heat and moisture are necessary for
it to work. No acids are needed.
Gelling agents
 Gelatin is a water-soluble protein extracted from animal connective tissue. When

a sufficient quantity of gelatin is dissolved in hot water or other liquid, the liquid
will solidify when cooled or chilled. When used in smaller quantities, the liquid
will thicken but not solidify.
 Pectin is extracted from fruits and used to thicken or gel fruit preserves, jams,
and jellies. It can also be used to make fruit glazes, because the pectin thickens
or sets fruit juices and pu- rées. An important advantage of pectin over an
ingredient such as cornstarch is that it makes a clear, not cloudy, gel.
Fruit Products
Chocolate and Cocoa
Salt spices and flavorings

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SELF-CHECK 1.1.3
Multiple choice quiz on ingredients in the bakery
1. What determines the use of flour?
o gluten
o bromate
o niacin
o germ
2. From what part of the wheat kernel is white flour milled?
o Bran
o Endosperm
o Germ
o Sperm
3. What is the most strong or hard flour used for?
o Bread
o Cake
o Starch
o Sweet rolls
4. What is the rough outer portion of the wheat kernel?
o Endosperm
o Middling
o Bran
o Germ
5. Why does flour have to be enriched with nutrients?
o Nutrients are lost during milling

o Wheat does not contain nutrients
o Nutrients give the flour a better color

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o Nutrients add sweet tastes to the flour
ANSWER KEY 1.1.3
1. gluten
2. endosperm
3. bread
4. bran
5. nutrients are lost during milling

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TASK SHEET NO. 1.1.3
Title: Tools and Equipment/Ingredients
Performance Objective: Given necessary tools and materials, one should be

able to identify and determine appropriate tools , equipment and be familiar with
baking ingredients following the required bakery standard operating procedures
Supplies/Materials: TR and CBC, modules
Equipment: LCD Projector, laptop, ppt presentation, TV
Steps/Procedure:
1. Read Information sheet 1.1.3

2. Listen to the lecture on baking equipment/tools and Ingredients
3. Participate in the discussion
4. Identify tools and equipment for baking
5. Understand the uses and functions of ingredients in baking
Assessment Method: Portfolio Assessment using


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PERFORAMNCE CRITERIA CHECKLIST
CRITERIA
YES NO
Did you…
 Read Information sheet 1.1.3
 Listen to the lecture on baking equipment/tools and

Ingredients
 Participate in the discussion
 Identify tools and equipment for baking
 Understand the uses and functions of ingredients in baking

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Understanding Yeast Dough
 Explain proper methods of preparing yeast breads and rolls

 Describe the process of fermentation in yeast doughs
 Identify common causes of failure in yeast bread production
 Prepare quality yeast bread
Introduction:
Bread is one of the complex products to make. Success in making breads depends
largely on the understanding of the basic principles. Bread is a baked dough made of
flour and water and leavened by yeast. Production of quality yeast breads and rolls
requires a good technique, patience and creativity.
1. Lean dough – is a dough low in fat and sugar

2. Rich dough – a dough high in fats and sugar and/or eggs
3. Punching – a method of expelling gasses from fermented dough
4. Rounding – a method of molding a piece of dough into a round ball with a smooth
surface or skin
5. Wash – (1) a liquid brushed onto the surface of a product, usually before baking (2)
to apply such a liquid
6. Fermentation – is the process by which yeast acts on the sugars and starches in
dough to produce carbon dioxide gas and alcohol.
7. Young dough – under fermented dough
8. Old dough – over fermented dough
9. Proofing – a continuation of the process of yeast fermentation that increases the
volume of the shaped dough.

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Yeast Type Products:
1. Lean dough products

- one that is low in fat and sugar
 Hard crusted breads and rolls, including French and Italian breads.the
leanest of all bread products
 Other white and whole wheat breads and dinner rolls. They have a
higher fat and sugar content and sometimes contains eggs and milk
solids. Slightly richer that they are generally have soft crusts
 Breads made with other grains.
2. Rich dough Products
- are those that contain higher proportions of fat, sugar and sometimes eggs
 non sweet breads and rolls, including rich dinner rolls and brioche.
These have a high fat content, but their sugar content is low enough to
allow them to be served as dinner breads.
 Sweet rolls, including coffee cakes and many breakfast and tea rolls.
3. Rolled in yeast dough products
- dough which fat is incorporated into the dough in many layers by using a
rolling and folding procedure. The alternating layers of fat and dough give the
baked product a flaky texture
 non sweet rolled-in dough croissants
 sweet rolled in dough. Danish pastry

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The Twelve Steps of Bread Baking
Step 1: Scaling
All ingredients are measured.
 Measure all wet and dry ingredients by weight.

 Use a formula that is expressed in "baker's math" or "baker's percentages."
This step concludes when all ingredients are accurately measured and lined up in
order of use, as well as all tools and equipment are ready for the second step in bread-
making process.
Step 2: Mixing
Ingredients are combined into a smooth, uniform dough; the yeast and other
ingredients are evenly distributed through the dough, the gluten is developed, and
fermentation is initiated.

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Step 3: Bulk or Primary Fermentation
The dough is allowed to ferment. Fermentation is the process by which the yeast acts
on the sugar and starches and produces carbon dioxide and alcohol.
Step 4: Folding
The purpose of this step is to degas the dough, four reasons:
 to expel some of the carbon dioxide, and avoid by that chocking the yeast;
 to allow the gluten to relax a bit;
 equalize the temperature of the dough; and
 to redistribute the nutrients necessary for the yeast’s continued growth.

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Step 5: Dividing or Scaling
The dough is divided or scaled into the desired individual portions.
Step 6: Pre-shaping or Rounding
The portioned dough is loosely shaped into smooth, round balls. This organizes the
dough into consistent pieces and makes the final shaping easier and more efficient. It
also stretches the gluten on the outside of the dough and forms a skin that helps it
retain the gases produced by the yeast.
Step 7: Resting
The benching or resting lasts approximately 20 to 30 minutes and relaxes the gluten,
making the final shaping of the dough easier.

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Step 8: Shaping and Panning
The dough is formed into its final shape and placed in the pan or mold that it will be
baked in. Hearth breads that will be baked directly on the oven deck are placed in
bannetons or between the folds of baker’s linen.
Step 9: Proofing or Final Fermentation
The dough goes through one final fermentation. The dough should be placed in a
temperature and humidity controlled environment to allow the bread to rise to the
desired volume before baking. Optimum rise for this stage is 80 to 85 percent of the
dough’s overall volume.
Step 10: Baking
The dough is baked. The dough is often scored with a sharp knife prior to baking. This
allows the bread to expand without bursting.
Some of the important changes that occur during the baking process are:

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 Ovenspring: The initial, rapid expansion of loaf volume that is caused when the
trapped gasses in the dough expand as a result of the high heat of the oven. The
yeast remains active in this final fermentation process until it is killed at a
temperature of about 145°F (63°C).
 Coagulation of proteins and gelatinization of starches: This contributes to the
formation of the crumb and sets the structure of the loaf. This begins at
approximately 140°F (60°C) and continues until the temperature reaches
between 180°F and 194°F (82°C and 90°C).
 Formation and browning of the crust: This begins when the surface of the dough
reaches 212°F (100°C) It occurs in baked goods in the presence of heat,
moisture, proteins, and sugars and continues until the surface temperature
reaches 350°F (175°C). Further crust color and flavor develop with
caramelization that occurs between temperatures of 300°F and 400°F (149°C
and 204°C). When the bread reaches a maximum internal temperature of 210°F
(99°C) the bread should be properly baked. Other signs that mark the
completion of the baking process are a golden brown crust and a hollow sound
emitted when the baked loaf is thumped. The baking process is now complete
and the bread is ready to be cooled and stored.
Step 11: Cooling
The loaves are cooled on racks that allow the air to circulate around them and prevent
the crusts from becoming soggy. The bread should be cooled at least two hours to
allow the crumb structure to stabilize and develop full flavour.
Step 12: Storage
Baked breads will stale most quickly at temperatures between 32°F and 50°F (0°C and
10°C) and therefore should never be placed in the refrigerator.

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Three mixing methods used for yeast dough:
1. Straight Dough Method Mixing all ingredients together

in a single step. In doughs
mixed by the straight dough
method, the yeast begins
acting on all the ingredients
immediately. As you continue
mixing or working the dough,
the gluten develops
2. Modified Straight Dough Method The modified straight dough

methods breaks the straight
dough method into steps. These
steps allow for a more even
distribution of sugars and fats
throughout the dough. This
modification is commonly used
when preparing rich doughs:
 Dissolve the yeast in part of
the water
 Combine the fat, sugar, salt,
milk solids and flavouring
 Mix well, do not whip
 Add eggs one at a time
 Add the rest of the liquids and
mix briefly
 Add flour and the dissolved
yeast last
 Mix until a smooth dough
forms
Some yeast products benefit from
3. Sponge Method the sponge method.it allows the
yeast to develop separately before

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it is mixed with other ingredients.
This method results in a more
intense flavor and a letter .
Basic steps:
Combine 50% water with 50%
Add the yeast. Sugar or malt may
also be added to this mixture to
promote faster yeast growth
Common washes:
 Water - primarily used for hard crusted products

 Starch paste – used primarily for rye breads
 Egg wash – used to give shiny brown crust to soft breads and rolls.
Controlling Fermentation
 Time
 Temperature
 Yeast quantity
 Retarding
Bread Faults and Its causes

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SELF CHECK 1.1.4
I. Encircle T if the statement is TRUE and F is the statement is False:
T F 1. Hard-crusted breads, such as French bread, should not be
wrapped.
T F 2. High butter content in a yeast dough encourages more rapid fermentation.
T F 3. Salt weakens gluten.
T F 4. Kneading bread dough is primarily done to promote gluten
T F 5. The rising or fermentation, temperature for yeast bread is in the range
of 80-90 degrees F

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ANSWER KEY 1.1.4
I.
1. T
2. F
3. F
4. T
5. F

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JOB SHEET NO. 1.1.4
Title: Understanding Yeast Dough
Performance Objective: Given necessary tools , equipment and materials, you

should be able to demonstrate the ability to produce a range of yeast dough breads
according to establishment standards and procedure.
Supplies/Materials: Ingredients, baking tools, weighing scales
Equipment: oven, mixer
Steps/Procedure:
1. All ingredients are measured

2. Ingredients are combined
3. The dough is allowed to ferment
4. Folding
5. Dividing or scaling
6. Pre shaping or rounding
7. Resting
8. Shaping Panning
9. Proofing
10. Final fermentation
11. Baking
12. Cooling
Assessment Method: Demonstration


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CRITERIA
YES NO
Did you…
1. Measure all ingredients
2. Mix or combine all ingredient properly
3. Allow to ferment the dough within the right time
4. Fold the dough
5. Divide and scale the dough
6. Pre-shape or round the dough
7. Rest the dough
8. Shape and pan the dough according to the instruction
9. Proof the dough
10. Observe Final fermentation
11. Bake the bread under specified time and temperature
12. Cool the bread from the oven

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Lean Yeast Dough
 Employ safe food handling practices

 Identify the ingredients used in the production of lean yeast dough
products
 Scale an measure ingredients
 Prepare lean straight dough and sponge dough
 Prepare a variety of specially bread items using lean yeast dough
 Evaluate the quality of lean yeast products
Definition of Terms
1. Yeast pre-ferments – yeast starter

2. Sourdough starters – natural starters
3. Mixed fermentation - use a starter primarily as an ingredient to improve flavor
and texture and to rely on additional yeast for leavening.
4. English muffin – are made on a griddle rather than baked in an oven
5. Bagel – dense, chewy and boiled into a malt syrup before baking
6. Pita – a flatbread which puffs up when baked to form a hollow center
7. Soft crusted bread – sandwich type breads baked in a loaf pans, soft rolls,
breaded breads and straight dough rye.
8. Baguette – long slender loaf
9. Fougasse – a traditional shape bread from the French countryside

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Basic Lean Dough
This is a wonderful dough for pizza, bread and rolls.
Yield: 6 - 8 individual pizzas, 4 - large pizzas or 2 full sheets, 2 large french breads, 24
- 2oz Dinner Rolls
2 cup
1 Tablespoon 1 teaspoon
2 teaspoons
6 cups ( 27 oz)
1 Tablespoon 1 each
Water Yeast Sugar
Salt
Bread Flour
Oil (for proofing)
Egg (egg wash - scramble with 1 Tablespoon of water)
Method of preparation:
1. Combine the water, yeast, sugar and salt in a mixing bowl, stir together.
2. Add the flour and using the dough hook, mix until combined.
3. Increase the speed and mix for 5 minutes until the dough is smooth and tacky, but
not sticky.
4. Place the oil in a bowl, roll the dough in the oil to coat all sides. Cover the bowl and
allow the dough to rise until doubled, approximately 1 1⁄2 hours.
5. Once doubled, punch the dough down and lightly knead to bring the dough into a
ball. Cut, portion and shape the dough as desired.
6. Once the dough is shaped place it on a greased and floured sheet pan and let rise
for 30 minutes to 1 hour. If making bread or rolls brush the tops with egg wash to
avoid drying while rising and add a shiny golden brown color.
7. Bake in a preheated oven at 450°F until golden brown. Rolls take approximately 12-
15 minutes.
MAKEUP TECHNIQUES
The object of yeast dough makeup is to shape the dough into rolls or loaves that bake
properly and have an attractive appearance. When you shape a roll or loaf correctly,
you stretch the gluten strands on the surface into a smooth skin. This tight gluten
surface holds the item in shape. This is especially important for loaves and rolls that

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are baked freestanding, not in pans. Units that are not made up correctly will develop
irregular shapes and splits and may flatten out.
USE OF DUSTING FLOUR
In most cases, the bench and the dough must be dusted lightly with flour to prevent
the dough from sticking to the bench and to the hands.
Some bakers use light rye flour for dusting. Others prefer bread flour.
Whichever flour you use, one rule is very important:
Use as little dusting flour as possible. Excessive flour makes seams difficult to seal and
shows up as streaks in the baked product
Procedure for Scaling and Dividing Dough for Rolls:
This procedure involves the use of a dough divider.
A dough divider cuts a large unit of dough, called a press,
into small units of equal weight.
If this equipment is not available, you must scale individual roll units.
1. 2.
Scale the dough into presses of desired weight. One press makes 36 rolls.
3.
Round the presses and allow them to relax.
4.
Divide the dough using a dough divider.
Separate the pieces, using a little dusting flour to prevent sticking.
Make up the rolls as desired. In some cases, the pieces are rounded first.
In other cases, the rolls are made up without rounding,
just as they come from the divider.
CRISP-CRUSTED PRODUCTS AND RYE PRODUCTS

Round Rolls
1. Scale the dough as required, such as 31⁄2 lb (1600 g) per press or 11⁄2 oz (45 g) per
roll. Divide presses into rolls.
2. Holding the palm of the hand fairly flat,roll the dough in a tight circle on the
workbench (a). Do not use too much flour for dusting, as the dough must stick to the
bench a little in order for the technique to work.
3. As the ball of dough takes on a round shape, gradually cup the hand (b, c).
4. The finished ball of dough should have a smooth surface, except for a slight
pucker on the bottom.
5. Place rolls 2 in. (5 cm) apart on sheet pans sprinkled with cornmeal.
6. Proof, wash with water, and bake with steam.
Oval Rolls
1. Scale and round the rolls as indicated above for round rolls.
2. Roll the rounded units back and forth under the palms of the hands so they
become slightly elongated and tapered.
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3. Proof and wash with water. Slash with one lengthwise cut or three diagonal cuts.
4. Bake with steam.
Split Rolls
1. Round the rolls as for round rolls. Let them rest a few minutes.
2. Dust the tops lightly with rye flour. Using a lightly oiled 3⁄4-in. (2 cm) thick
wooden pin, press a crease in the center of each roll.
3. Proof upside down in boxes or on canvas dusted with flour.Turn right side up and
place on pans or peels dusted with cornmeal.Do not slash.Bake as for other hard rolls.
Crescent Rolls
1. Scale the dough into 16–20-oz (450–575 g) units. Round and relax the units.
2. Flatten the dough and roll out into 12-in. (30 cm) circles.
3. With a pastry wheel, cut each dough circle into 12 equal wedges or triangles.
(Alternative method: For large quantities of dough, roll out into a rectangle and cut like
croissant dough; see p. 152.)
4. Roll the triangles into crescents using the same technique as for croissants (see p.
152). The rolls may be either left as straight sticks or bent into crescents.
5. Proof.Wash with water and, if desired, sprinkle with poppy seeds, caraway seeds,
sesame seeds, or coarse salt. Bake with steam.
Club Rolls
Rather than being rounded, these units are molded as they come from the divider.
1. Flatten the piece of dough roughly into a rectangle (a).
2. Begin to roll up the dough by folding over the back edge of the rectangle.
Press the seam firmly with the fingertips (b).

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3. Continue to roll the dough, always pressing the seam firmly after each turn. As you
roll up the dough, the front edge will appear to shrink. Stretch the front corners as
shown by the arrows, to keep the width uniform (c).
4. When the roll is finished, seal the seam well so the roll is tight (d).
5. Docking the proofed roll with a single slash gives the baked roll this
appearance (e).
6. Place units 2 in. (5 cm) apart on sheet pans sprinkled with cornmeal.
7. Proof, wash with water, and slash with one cut lengthwise. Bake with steam.
French, Italian, and Vienna

Loaves
These loaves vary in shape from thick,
elongated ovals and thick French-type
loaves called bâtards to long, thin
French baguettes.
1. Flatten the rounded, relaxed dough
into an oval with the hands or with a
rolling pin (a). Stretch the oval with the
hands to lengthen it (b). Roll up tightly
and seal the seam well (c, d). Roll the
loaf on the bench under the palms of
the hands to even out the shape. This
will produce an elongated, oval-shaped
loaf. The ends should be tapered and
rounded, not pointed.
2. If a longer, thinner loaf is desired,
relax
these units again for a few minutes.
Flatten them with the palms of the

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hands and stretch the dough lightly to
increase its length. Once again, roll up
tightly and seal the seam well. Roll onc.
the bench under the palms of the
hands
to even it out and to stretch it to the
desired shape and length.
3. Place seam-side down on pans
dusted with cornmeal. Proofing the
baguettes in these special pans (e)
maintains their shape. Proof. Wash
with water. Slash with diagonal cuts or
one lengthwise cut; this can be done
before or after proofing. Bake with
steam for first 10 minutes.
Round Loaves and Oval Loaves
These techniques are used for many types

of breads, including pain de campagne
and French rye. A round loaf is called a
boule or miche.
For round loaves, like pain de campagne:
Flatten the rounded, relaxed dough into a

circle. Fold the sides over the center, then
round again. Shape the dough into a
seam-free ball (a).

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Place on pans sprinkled with cornmeal or
flour. Proof, wash the tops with water, and
slash the tops in a crosshatch pattern (b,
c). Bake with steam.
For oval loaves, like French rye:
1. As for round loaves, flatten the

rounded, relaxed dough into a circle. Fold
the sides over the center, then round
again. Roll the dough under the palms of
the hands into a smooth oval loaf (a).
2. Place on pans sprinkled with cornmeal

or flour (b). Proof, wash the tops with
water, and dredge with flour. Score as
shown (c).
As an alternative to proofing on pans,

proof upside down in special baskets
called bannetons. Dust the inside of the
banneton with flour and push the dough
firmly into the basket (d).When the dough
is proofed, turn out onto a sheet pan or a
peel and slide into the oven.

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Fougasse
1. Roll out the dough into a large,
thin oval, letting it rest at intervals
to allow the gluten to relax.
2. Oil a sheet pan with olive oil.
Place the dough on the sheet pan
and brush the dough well with olive
oil (a).
3. Press the fingertips into the
dough at regular intervals, as for
focaccia (b) (see p. 116).
4. Cut slits in the dough (c). Stretch
the dough to open the slits (d).
5. Proof for 30 minutes at room
temperature.

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SOFT ROLL DOUGHS, PAN LOAVES,
AND BRAIDED BREADS
Tied or Knotted Rolls
1. Scale the dough into presses of desired
size. Divide the presses.
2. With the palms of the hands, roll each
unit on the workbench into a strip or rope
of dough.
3. Tie the rolls as shown on this page.
4. Place rolls 2 in. (5 cm) apart on greased
or paper-lined baking sheets.
5. Proof, egg wash, and bake without
steam.
Single-knot rolls

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Cloverleaf Rolls
1. Scale dough into presses of
desired size. Divide each piece of
dough into 3 equal parts and
shape them into balls.
2. Place 3 balls in the bottom of
each greased muffin tin (a).The
balls merge as they bake to form a
cloverleaf shape (b).
Braided Loaves Two-Strand Braids

Egg-enriched soft roll dough and 1. Cross the 2 strands in the middle
challah dough are the most (a).
appropriate for braided loaves.The 2. Fold the two ends of the bottom
dough should be relatively stiff so the strand over the upper one (b).
braids hold their shape. 3. Now fold the ends of the other
Braids of one to six strands are strand over in the same way (c).
commonly made. More complicated 4. Repeat steps 2 and 3 until the
braids of seven or more strands are braid is finished (d)
not presented here because they are
rarely made. Braided breads are egg-
washed after proofing. If desired, they
may also be
sprinkled with poppy seeds after
washing.
One-Strand Braid
1. Roll the dough into a smooth,
straight strip with the palms of the
hands. The strip should be of uniform
thickness from end to end.
2. Tie or braid the strip the same way

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as for a braided roll
SELF-CHECK 1.1.5
Write TRUE if the statement is correct and FALSE if incorrect:
______________1. Ciabatta is made from a slack dough
______________2. Pizza dough contains only flour, salt and natural yeast
______________3. Baguette is made from lean dough that produces a crisp crust
______________4. Sourdough starters are also called natural starters

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______________5. Bagels are dense, chewy and boiled in water before baking
ANSWER KEY 1.1.5
Answers:
1. True
2. False
3. True
4. True
5. False

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JOB SHEET NO. 1.1.5
Title: Understanding Lean Dough
Performance Objective: Given necessary tools, equipment, materials and right

ingredients you should be able to demonstrate the ability to produce variety of lean
dough breads according to the required standards of an establishments.
Supplies/Materials: TR and CBC, ingredients, basic tools, baking pans

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Equipment: mixer, oven
Steps/Procedure:
1. Prepare mis en place for the production of lean breads

2. Demonstrate by using the 12 steps in bread baking
3. Demonstrate the make up process of lean dough bread
4. Present the lean dough breads

CRITERIA
YES NO
Did you…
1. prepare the mis en place for lean dough breads
2. demonstrate the 12 steps of bread baking in preparing lean

dough breads

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3. demonstrate the make up process in preparing variety of
lean dough breads
4. present the lean dough bread according to the established
standards and procedures
Rich Yeast Dough

 Produce simple sweet doughs.
 Produce rolled-in yeast doughs.
 Produce a variety of toppings and fillings for rich yeast doughs.
 Make up a variety of products using sweet doughs and rolled-in doughs,
including Danish pastry and croissants

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Introduction:
Sweet dough and rich dough formulas have high percentages of fat and sugar in a
yeast dough inhibit fermentation. Most of the dough are mixed using the sponge
method so most of the fermentation can take place before the sugar and fat are added.
Panettone – an Italian sweet bread containing dried and candied fruit.
Brioche – are doughs containing realtively little sugar
Croissant – resembles apuff pastry with the addition of yeast. It is based on a dough
made of milk, flour, a little sugar, and, of course, yeast. The rolled-in butter gives the
dough its flaky texture.
Frangipane - generally refers to a filling consisting of two parts (by weight) Almond
Cream Filling mixed with one part Pastry Cream
Make Up and Baking of Sweet Dough Products:
1. Eggwash. Unlike lean breads, many sweet, non laminated dough products and
nearly all laminated dough products are egg-washed before baking to give them a
shiny, evenly browned, tender crust.
For best results, Danish and other laminated dough goods should be egg-washed
twice, once immediately after makeup and panning and again just before baking. After
makeup, use a pastry brush to coat each item lightly but completely with egg wash. Be
careful not to leave a pool of wash around the bottom of the item on the pan. When
giving a second wash to the items before baking, remember that they will have been
proofed and are more delicate and easily deflated, so brush gently.
2. Proofing. For most rich dough goods, keep the proofing temperatureat80°F(27°C)or
lower. Too high a proofing temperature can melt the butter in the dough, especially in
laminated doughs.
3. Baking. As for lean dough goods, some steam is beneficial at the beginning of
baking. Be- cause it delays crust formation, steam allows the products to rise more
fully while baking and take on a lighter texture. However, too much steam can damage
the egg-wash coating on Danish and other sweet dough products, so use less steam
than when baking lean breads.
ROLLED-IN DOUGH FORMULAS

Rolled-in doughs contain many layers of fat sandwiched between layers of dough.
These layers create the flakiness you are familiar with in Danish pastry.

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The rolling-in procedure has two major 2. parts:
 enclosing the fat in the dough and
 rolling out and folding the dough to increase the number of layers.
In these doughs, we use a simple fold, or three-fold, which means that we fold the
dough in thirds. Each complete rolling and folding step is called a turn. We give
Danish dough three turns. Rest the dough in the refrigerator for 30 minutes after the
first turn to allow the gluten to relax.
After each turn, use the fingertips to press indentations in the dough near the edge—
one indentation after the first turn, two after the second, three after the third. This
helps you keep track of your production if you have several batches in progress, and it
is essential if you have several people working on the same dough.
1. Roll out the dough into a rectangle. Smear softened butter over two-thirds of the
dough, leaving a margin around the edges.
2. Fold the unbuttered third of the dough over the center.
3. Fold the remaining third on top

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4. Rotate the dough 90 degrees on the countertop. This step is necessary before each
rolling-out of the dough so that the dough is stretched in all directions, not just
lengthwise. In addition, always place the worse side up before rolling so it will be
hidden after folding and the better side will be on the outside. Roll out the dough into a
long rectangle
5. Fold the dough into thirds by first folding the top third over the center.

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6. Then fold over the remaining third. This is the first turn or first fold (enclosing the
butter doesn’t count as a turn). Let the dough rest in the refrigerator 30 minutes to
relax the gluten. Repeat this rolling and folding two more times for a total of three
turns.
In the classic pastry shop, there are two basic rolled-in yeast doughs:
1. Croissant dough (also called Danish pastry dough, croissant-style) resembles a puff
pastry (see chapter 12) with the addition of yeast. It is based on a dough made of milk,
flour, a little sugar, and, of course, yeast. The rolled-in butter gives the dough its flaky
texture.
2. Danish dough, brioche-style, is a richer dough containing eggs, although it is not
as rich in eggs as regular brioche.This dough is also called brioche feuilletée, or flaky
brioche.
FILLINGS AND TOPPINGS
 Cinnamon sugar – sugar and cinnamon

 Streusel or crumb topping – butter/shortening, granulated sugar, brown sugar
Salt, cinnamon or mace
Clear glaze – water, corn syrup and granulated sugar
Make up Techniques:
CROISSANT DOUGH
Plain Croissants
1. Roll the dough out into a rectangle 10
in. (25 cm) wide and about 1⁄8 in. (3 mm)
thick.The length depends on the amount
of dough used (a).
2. Cut the rectangle into triangles (b).
Special roller cutters that do this quickly
are available.
3. Place one of the triangles on the bench
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in front of you. Stretch the back corners
outward slightly, as shown by the arrows
(c).
4. Begin to roll up the dough toward the
point (d).
5. Stretch out the point of the triangle
slightly as you roll it up (e).
6. Finish rolling up the dough (f).
7. Bend the roll into a crescent shape.The
point of the triangle must face the inside
of the crescent and be tucked under the
roll so that it won’t pop up during baking
(g).
BRIOCHES
The traditional brioche shape is
shown here. Brioches may also be
baked as pan loaves in many sizes
and shapes.
1. For a small brioche, roll the
dough into a round piece (a).
2. Using the edge of the hand,
pinch off about one- fourth of the
dough without detaching it. Roll the
dough on the bench so that both
parts are round (b).
3. Place the dough in the tin, large
end first.With the fingertips, press
the small ball into the larger one (c).
4. For a large brioche, separate the
two
parts of the dough. Place the large
ball in the tin and make a hole in
the center. Form the smaller ball
into a pear shape and fit it into the
hole (d).The baked loaf has the
traditional brioche shape (e).

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Cinnamon Raisin Rolls
1. Prepare Cinnamon Raisin Filling ,
leaving the raisins separate for now; you
will need 1 small batch or about 10 oz
(300 g) for each unit of dough, as scaled in
step 2.
2. Scale Danish Pastry Dough (Brioche-
Style) (p.144) into 22-oz (615 g) units. Roll
out each unit into a rectangle 20 × 10 in.
(50 × 25 cm). For the neatest results, roll
slightly larger and trim to size with a knife
or pastry wheel.
3. Spread the filling evenly over the dough
with a palette knife,sprinkling the raisins
over the dough after the filling has been
spread. Leave a narrow band of dough
uncovered along the top edge (a).
4. Roll up tightly from the bottom edge
into a cylinder 20 in. (50 cm) long (b).
5. Cut into 8 slices 21⁄ 2 in. (6 cm) thick
(c).
6. Place on a baking sheet lined with
parchment and tuck the loose edge of the
roll underneath.With the palm of the
hand, flatten each roll to about 1 in. (2.5
cm) thick (d).
7. Proof for 25 minutes at 85°F (30°C).
8. Bake at 350°F (180°C) for 15 minutes.
9. Brush with clear glaze or apricot glaze
when co
Variations Made from Filled Dough Roll or Danish Spiral

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The filled dough roll is the starting point for a variety of sweet dough and
Danish products.
1. Filled Spirals – Makeup like Danish
Spirals. Give half proof, then press an
indentation in the center and fill with
desired filling. Complete the proof
and bake as above.
2. Combs and Bear Claws. Make the
Danish Spiral roll thinner, and cut it
into longer pieces. Flatten the pieces
slightly and cut partway through each
in three to five places. Leave straight
or bend into a curve to open the cuts .
3. Figure-Eight Rolls. Cutthe Danish

spiral roll s almost through. Open
them up and lay them flat on the
baking sheet .
4. Three-Leaf Rolls. Cut Danish spiral

pieces in two places and spread the
three segments apart.

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5. Butterfly Rolls.Cut off slightly larger
pieces from the Danish spiral rolls.
Crease them by pressing the center
firmly with a wooden rod (d).
SELF-CHECK 1.1.6
I. Fill in each blank with the term that is defined or described.
_______________1. Crumb topping for pastries, made of flour, butter, and sugar.
_______________3. A crescent-shaped roll made with a rolled-in dough.
_______________4. A dough in which fat is incorporated into the dough in many layers
by using a folding and rolling procedure.
_______________6. French name for a type of rich, flaky roll with a chocolate filling.
_______________10. An Italian sweet bread made in a large, round loaf, usually

containing dried and candied fruits.

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ANSWER KEY 1.1.6
Answers:
1. streusel
2. croissant
3. laminated dough
4. pains au chocolat
5. panettone

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JOB SHEET NO. 1.1.6
Title: Understanding Rich Yeast Doughs
Performance Objective: Given the necessary tools, materials, equipments and

ingredients, one should be able to prepare and produce variety of rich yeast dough
according to the established standards and procedures
Supplies/Materials: TR and CBC, ingredients, baking tools, baking pans,

rolling pin, bench scraper
Steps/Procedure:

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1. Prepare mis en place
2. Demonstrate the procedures in preparing rich yeast dough
3. Demonstrate the proper make ups for variety of rich yeast dough
4. Demonstrate the proper baking technique
5. Present the finish product
6. Demonstrate the ability to store and package bakery products

PERFORMANCE CRITIRIA CHECKLIST
CRITERIA
YES NO
Did you…
2. Demonstrate the procedures in preparing rich yeast dough
3. Demonstrate the proper make ups for variety of rich yeast

dough
4. Demonstrate the proper baking technique
5. Present the finish product

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6. Demonstrate the ability to store and package bakery
products
Quick Breads
 Prepare baking powder biscuits and variations of them.

 Prepare muffins, loaf breads, coffee cakes, and corn breads.
 Prepare popover
Introduction:
As the name implies, quick breads are quick to make. Because they are leavened by
chemical leaveners and steam, not by yeast, no fermentation time is necessary. And
because they are usually tender products with little gluten development, mixing them
takes just a few minutes. It is a perfect solution for food service operations that want to
offer their patrons fresh, homemade bread products but can’t justify the labor cost of
making yeast breads.

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Mixing and Production Methods
Two types of dough mixtures:

 Soft doughs are used for biscuits. They are, with a few exceptions, rolled out and
cut into desired shapes.
 Batters may be either pour batters, which are liquid enough to be poured, or
drop batters, which are thick enough to be dropped from a spoon in lumps.
MIXING METHODS
Most quick-bread doughs and batters are mixed by one of three mixing methods.
• The biscuit method is used for biscuits, scones, and similar products. It is
sometimes called the pastry method because it is like that used for mixing pie
pastry.
• The muffin method is used for muffins, pancakes, waffles, and many loaf- type
or sheet-type quick breads. This method is fast and easy. However, the danger is
that the dough can quickly become overmixed, resulting in toughness. Muffin
batter should be mixed only until the dry ingredients are just moistened..
This mixing method is not as suitable for formulas high in fat, unlike the
creaming method described next. Consequently, quick breads mixed by this
method are not as rich and cakelike as muffins and other products mixed by the
creaming method. They tend to be a little drier, more like breads than cake.
High-fat muffins sell better in today’s market (in spite of the public’s concern
about fat), so the muffin method is not as often used as it once was. Keep this in
mind as you try the muffin-method formulas.
 The creaming method is a cake mixing method that is sometimes applied to

muffins and loaf breads. Actually, there is no exact dividing line between muffin
products and cakes, and if they are rich enough, muffin products may be
considered cakes rather than breads.
Procedure—Biscuit Method
1. Scale all ingredients accurately.
2. Sift the dry ingredients together into a mixing bowl.
3. Cut in the shortening, using the paddle attachment or the

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pastry knife attachment; if you prefer, cut in the fat by
hand, using a pastry blender or your fingers. Continue
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 a soft dough is formed. Do
not overmix.
6. Bring the dough to the bench and knead it lightly by
pressing it out and folding it in half. Rotate the dough 90
degrees between folds.
7. Repeat this procedure about 10 to 20 times, or for about
30 seconds. The dough should be soft and slightly elastic,
but not sticky. Overkneading toughens the biscuits.
The dough is now ready for makeup.
Variations
Changes in the basic procedure produce different
characteristics in the finished product:
1. Using slightly more shortening and cutting it in less—only
until the pieces are the size of peas—produces a flakier
biscuit.
2. Omitting the kneading step produces very tender, crusty
biscuits, but with less volume.

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Procedure—Muffin Method
1. Sift together the dry ingredients (a).
2. Combine all liquid ingredients, including melted fat or oil.
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 overmix (b).
4. Pan and bake immediately (c). 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.
Procedure—Creaming Method for Biscuits

Combine the fat, sugar, salt, and milk powder (if used) in the bowl of a mixer fitted
with the paddle attachment.
Blend to a smooth paste.
Add the eggs gradually and blend in thoroughly. Add the water or milk (liquid) and
mix in.
Sift together the flour and baking powder. Add to the bowl and mix to a smooth
dough.

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SELF-CHECK 1.1.7
A. TERMS
____________________ 1. A batter that is too thick to be poured but will drop in lumps
from a spoon.
____________________ 2. A batter that is liquid enough to be poured.
____________________ 3. A baked product made of a thin batter, leavened only by steam,

and characterized by large holes or cavities on the inside.
____________________ 4. The development of elongated holes inside muffin products.
B. Review of Mixing Methods:
1. In the space below, write the procedure for mixing dough by the biscuit method.

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ANSWER KEY 1.1.7
Answers:
A.
1. drop batters
2. pour batters
3. muffin
4. tunneling
B.
1.Scale all ingredients accurately.

2. Sift the dry ingredients together into a mixingbowl.
3. Cut in the shortening,using the paddle attachment
or the pastry knife attachment; if you prefer, cut
in the fat by hand, using a pastry blender or your fingers. Continue until the
mixture resembles a coarse cornmeal (see variations).
5. Add the liquid to the dry ingredients.Mix just until the ingredients are
combined and a soft dough is formed. Do not over mix.
6. Bring the dough to the bench and knead it lightly by pressing it out and
folding it in half. Rotate the dough 90 degrees between folds.
7. Repeat this procedure 6 to 10 times, or for about 30 seconds. The dough
should be soft and slightly elastic but not sticky. Overkneading toughens the
biscuits.

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JOB SHEET NO. 1.1.8
Title: Quick Breads
Performance Objective: Given necessary tools, materials, equipments and

ingredients, one should be able to prepare quick breads
based on the standard procedure established.
Supplies/Materials: TR and CBC, ingredients, baking tools, mixing

bowls, scrapers, rolling pin
Steps/Procedure:
1. Scale all ingredients accurately.

2. Sift the dry ingredients together into a mixing bowl.
3. Cut in the shortening, using the paddle attachmentor the pastry knife attachment;
if you prefer, cutin the fat by hand, using a pastry blender or your fingers.
Continue until the mixture resembles a coarse cornmeal (see variations).
5. Add the liquid to the dry ingredients. Mix just until the ingredients are combined
and a soft dough is formed. Do not over mix.
6. Bring the dough to the bench and knead it lightly by pressing it out and folding it
in half. Rotate the dough 90 degrees between folds.
7. Repeat this procedure 6 to 10 times, or for about 30 seconds. The dough should be
soft and slightly elastic but not sticky. Over kneading toughens the biscuits.
8. The dough is now ready for makeup.


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CRITERIA
YES NO
Did you…
Scale all ingredients accurately.
Sift the dry ingredients together into a mixing bowl.
Cut in the shortening, using the paddle attachmentor the pastry

knife attachment
Combine the liquid ingredients.
Add the liquid to the dry ingredients. Mix just until the
ingredients are combined and a soft dough is formed
Bring the dough to the bench and knead it lightly by pressing it

out and folding it in half
Repeat this procedure 6 to 10 times, or for about 30 seconds
Ready the dough for makeup

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Doughnuts,Fritters , Pancakes and Waffles

 Prepare doughnuts and other deep-fried desserts and pastries.
 Prepare pancakes and waffles.
Introduction:
There are several types of doughs or batters for these products. To produce the two
most popular types of doughnuts, you will need to understand the principles of yeast
dough production and the creaming method used for mixing some quick breads.
Doughnuts
Doughnuts are a snack food made with deep-fried sweet dough. They are usually
circular with a hole in the middle, but are also made in the shape of balls, fingers and
stars. Hot doughnuts may be dusted with sugar and spice; cold doughnuts may be
glazed with icing or filled with jam, custard or similar. Yeast-raised doughnuts have a
light open texture
HISTORY
It is feasible that ancient Egyptians ate doughnuts, as a panel dating to 1000 BC

depicts a court bakery where small cakes or dough were being fried. In Germany there
is a tradition of Pfankuchen, yeast raised dough pieces which are deep fried. Known as
Berliners, these products were enjoyed at carnival times. This product became known
throughout Europe and was introduced to the USA by immigrants in early 1900s.
During WWII they were brought into the UK by American military personnel.

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There are two different methods that can be used.
1. Sponge dough method
This system offers greater flexibility than straight dough in that fermentation is a slow
process, allowing desirable mellowing of protein and better gluten development.
Sponges are set at 24–26oC with 5–6% yeast for approximately 2 hours of
fermentation. Once the sponge has reached maturity it is added to the remaining
ingredients. The full dough is mixed until developed and extensible with a dough
temperature of 29oC + 1oC.
2. Starter dough system
A complete dough is mixed approximately 2 hours before the first regular doughnut
dough is required. Then to each subsequent fresh dough a predetermined quantity of
started dough is added, about 25–35% of the total dough. This system lets the fresh
dough perform with many advantages of the sponge dough, and the end product is
improved by healthier fermentation than that obtained using a regular straight dough
system. Doughnuts can be made either by sheeting and cutting or alternatively by a
pressure extruding process which is outlined in the steps below:
YEAST RAISED DOUGHNUTS
PROCESSING
PROCESS DETAILS
For extruded processing the dough must be well developed and

extensible. The dough needs very little floor time so dough
Mixing
temperatures and mixing time must be tightly controlled. Dough
temperature is between 27–29oC.

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After 0–10 min floor time the mixed dough is dropped into the cutting
hopper, sealed and put under controlled pressure for extrusion through
cutters. To obtain good cutting characteristics, dough must have been
Cutting mixed properly with sufficient water to allow good flow. The dough ages
quickly under air pressure so it is essential not to give dough too much
floor time, add too much scrap, let temperature rise or make dough too
stiff.
Proofing During this stage cut doughnuts are conditioned for transfer to the
fryer. The quality of yeast leavened doughnuts can be affected by
improper proofing conditions. Proofing is essential for controlling
symmetry, volume, fat absorption. The key is an accurately controlled
proofer, usually 35–41oC and 30–45 minutes.
Very important step as the fat becomes the ‘pan’, heat transfer medium
and a major product ingredient. During frying moisture is being driven
from the batter and fry fat is being absorbed. Frying fat temperature
Frying ranges from 188–193oC and affects doughnut volume, crust colour,
doughnut spread and fat absorption. Doughnuts are fried in two stages
with first stage (before turning) being slightly hotter and longer than the
second stage.
Cooling After frying doughnuts are cooled to an internal temperature of 32–
35oC. During cooling more moisture loss occurs and doughnuts firm to
allow handling for coating and packaging. If doughnuts are not properly
cooled then the product will be too tender and moist, allowing
breakage, breakdown of coating and weeping in the packaging.
Doughnuts can be coated with a glaze or powdered sugar which, apart
from making the doughnut more attractive, also improve the eating
Coating &
quality of the doughnut by providing sweetness. A typical coating sugar
glazing
may be made up of 76–87% dextrose, 5–8% shortening and 8–16%
starch.
TROUBLE SHOOTING
PROBLEM PROBABLE CAUSE
Balling Excessive handling during make up. Too much dusting flour.
Blistered Dough too warm. Under mixed. Too little floor time. Frying
doughnuts temperatures too high. Excessive handling.

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Collapsed Under-mixed. Excessive floor time and handling. Too much
doughnuts dusting flour and scrap in dough.
Too little floor time. Frying temperatures too high – fat broken
Dark crust
down.
Excessive Too much water. Frying temperature too low. Fat broken down.
spread Low fat level. Too much moisture in proofer.
Excessive
Too much water. Under mixed. Frying temperatures too high. Fat
sweating
broken down. Fat too new.
(glazed)
Dough too warm. Too much water. Under mixed. Excessive floor
High fat
time. Frying temperature too low. Fat melting point too low. Fat
absorption
broken down.
Dough too warm. Excessive floor time. Frying temperature too low.
Light crust
Fat too new. Too much scrap in dough. Dough too old or young.
Dough too warm. Too little water. Over or under mixed. Frying
Low volume temperature too high. Excessive handling. Too much dusting
flour. Too much scrap in dough.
Dough too warm. Too little water. Frying temperature too high.
Poor keeping Too much cooling. Fat absorption too low. Excessive handling
quality during makeup. Too much dusting flour. Too much scrap in
dough.
Dough too cold. Not enough water. Over mixed. Too much cooling.
Too tough Excessive handling. Too much dusting flour. Too much scrap in
dough.
Cake Type Doughnut
Doughnuts made from a cake-like batter, leavened not with yeast but baking powder
or soda. The resulting texture is denser than a yeasted doughnut, and often a bit
crustier. Other subsections of doughnuts, including cider doughnuts and old-
fashioneds, fall entirely within the cake doughnut territory

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Old-fashioned doughnuts are cake doughnuts that tend to have an irregular sort of
indented ring shape, like a flying saucer. (Some have a more prominent indentation or
more jagged edges than others.) They tend to have a bit more crunch on the outside,
both by nature of the style and due to the increased surface area. An "old-fashioned
doughnut" generally suggests a plain sweet base, though chocolate old-fashioned
doughnuts are quite prevalent as well.
A "glazed doughnut" commonly refers to a plain, yeasted doughnut in a sweet sugar

glaze, though many other types of doughnuts have glazes, as well. (Like a "cheese slice"
refers to pizza with just tomato sauce and cheese, though many pizzas have both
tomato sauce and cheese in addition to other ingredients.) Just about every American
doughnut shop will make some version of these.
Chocolate glazed is a common variant, a plain yeasted doughnut with a chocolate-

flavored glaze, though in this case, the chocolate tends to glaze only the top, rather
than over the entirety of the surface; sides and bottom are left unglazed, or treated
with a plain sugar glaze.

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A twisted fried doughnut, either in a ring shape, or in a long straight strip. In New
England, they tend to be oblong and twisted. To those who understand "cruller" as
only oblong, as below, French Cruller may suggest any ring-shaped cruller.
FRENCH DOUGHNUTS
French doughnuts are made from Éclair Paste that has been piped into ring shapes
and deep-fried. They are included in the following section on fritters.
FRITTERS
The term fritter is used for a great variety of fried items,both sweet and savory,
including many made with vegetables,meats,or fish.Fried items of all types are often
referred to by the French term for fritter, beignet (pronounced “ben yay”).
Two basic types of fritters:
1. Simple fritters, like doughnuts, are portions of dough that are deep-fried They are
usually dusted with sugar and often served with a sauce or a fruit preserve.
2. Fruit fritters are made by dipping pieces of fresh, cooked, or canned fruit in batter
and then deep-frying.

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Procedure for Preparing Fruit Fritters
Prepare batter
Prepare the desired fruit.
Popular fruits for fritters are:
 Apples Peel, core, and slice into rings 1⁄4 in. (6 mm) thick.
 Bananas Peel, cut in half lengthwise, and then cut crosswise to make four
quarters. Pineapple Use fresh or canned rings.
 Apricots and plums Split in half and remove the stones.
For extra flavor, fruits may be sprinkled heavily with sugar and rum or kirsch and
marinated 1 to 2 hours.
Drain the fruit pieces well and dip them in batter to coat completely. Dip only as much
as can be fried in one batch.
Drop into hot fat (375°F/190°C). Fry until golden brown on all sides. Remove from fat
and drain well.
Serve warm, sprinkled with cinnamon sugar.
PANCAKES AND WAFFLES

Although pancakes and waffles are rarely produced in the retail bakeshop, they are
essential items on the breakfast, brunch, and dessert menus in food service
operations. In addition, a French waffle formula, especially well suited for dessert, is
included here. This batter is actually an éclair paste that is thinned out with cream or
milk. French pancakes, or crêpes, and various desserts made from them are also
presented.
AMERICAN-STYLE PANCAKES AND WAFFLES
American-style pancakes and waffles are made from pourable batters mixed by the
muffin method, which is presented in chapter 8. As with muffins, it is important to
avoid overmixing the batters for these products in order to prevent excessive gluten
development.
Pancakes and waffles can be made in almost unlimited varieties by substituting other
types of flour, such as buckwheat flour, whole wheat flour, and cornmeal,for part of
the pastry flour. As some of these absorb more water than others, additional liquid
may be needed to thin out the batter.

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Compare the formulas for pancakes and waffles. In particular, you should notice these
differences:
• Waffle batter contains more fat.This makes the waffles richer and crisper and aids in
their release from the waffle iron.
• Waffle batter contains less liquid, so it is slightly thicker.This, too, makes waffles
crisp, as crispness depends on low moisture content.
• Whipping the egg whites separately and folding them into the batter gives waffles
added lightness.
CRÊPES
Crêpes are thin, unleavened pancakes. They are rarely served plain but are instead
used to construct a great variety of desserts by being rolled around various fillings,
layered with fillings, or served with sweet sauces. Unsweetened crêpes are used in
similar ways but filled with various meat, fish, and vegetable preparations.
Unlike leavened pancakes, crêpes may be made in advance, covered and refrigerated,
and used as needed. When the crêpes are filled and rolled or folded, the side that was
browned first, which is the more attractive side, should be on the outside.

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Self – Check 1.1.8
_______________1. A shiny, transparent icing applied to doughnuts
_______________2. Pieces of fruit or other food dipped in a batter and deep- fried.
_______________3. A thin, unleavened pancake (French term)
_______________4. Made from Éclair Paste that has been piped into ring shapes
_______________5. A snack food made with deep-fried sweet dough

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Answer Key 1.1.8
1. glaze
2. fruit fritters
3. crepes
4. French doughnuts
5. doughnuts

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JOB SHEET NO. 1.1.8
Title: Doughnut, Fritters, Pancake and Waffle
Performance Objective: Given necessary tools ,equipment and materials ,

one should be able to prepare doughnuts , fritters,
pancakes and waffle according to the
established standards and procedure
Supplies/Materials: ingredients, mixing bowl, rubber spatula,

wirewisk, ladle,
Equipment: hand mixer , stove or range, deep fryer, pan
Steps/Procedure:

2. Mix ingredients to make a batter
3. Prepare doughnut
4. Prepare fillings or glazes
5. Present product
6. Demonstrate proper storing of doughnuts
Assessment Method: Demonstration using performance checklist
PERFORMANCE CRITIERIA CHECKLIST

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CRITERIA
YES NO
Did you…
2. Mix ingredients to make a batter
3. Prepare doughnut
4. Prepare fillings or glazes
5. Present product
6. Demonstrate proper storing of doughnuts

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Cookies

 Understand the causes of crispness, moistness, chewiness, and spread in
cookies.
 Prepare cookie doughs by using the three basic mixing methods.
 Prepare eight basic types of cookies: dropped, bagged, rolled, molded, icebox,
bar, sheet, and stencil.
 Bake and cool cookies properly
Introduction:
Cookie means “small cake”. In fact, some cookies are made from cake batter.
Most cookie formulas calls for less liquid than cake formulas do. Cookie doughs
range from soft to very stiff, unlike the thinner batters for cakes. This difference in
moisture content means some differences in mixing methods, although the basic
procedures are much like those for cakes.
The most obvious differences between cakes and cookies are in makeup.
Because most cookies are individually formed or shaped, a great deal of hand labor is
involved. Learning the correct methods and then practicing diligently are essential for
efficiency.
Cookie characteristics and their Causes

CRISPNESS
Cookies are crisp if they are low in
moisture. The following factors contribute
to crispness:
1. Low proportion of liquid in the mix.
Most crisp cookies are made from a stiff
dough.
2. High sugar and fat content. A large
proportion of these ingredients make it
possible to mix a workable dough with low
moisture content.
3. Baking long enough to evaporate most
of the moisture.

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4. Small size or thin shape, so the cookie
dries faster during baking.
5. Proper storage. Crisp cookies can
become soft if they absorb moisture.
SOFTNESS
Softness is the opposite of crispness, so it

has the opposite causes, as follows:
1. High proportion of liquid in the mix.
2. Low sugar and fat. 3. Honey, molasses,
or corn syrup included in the
formulas.These sugars are hygroscopic,
which means they readily absorb moisture
from the air or from their surroundings.
4. Underbaking.
5. Large size or thick shape, so they retain
more moisture.
6. Proper storage. Soft cookies can become
stale and dry if not tightly covered or
wrapped.
CHEWINESS
Moisture is necessary for chewiness, but
other factors are also important. In other
words, all chewy cookies are soft, but not
all soft cookies are chewy. The following
factors contribute to chewiness:
1. High sugar and liquid content, but low
fat content.
2. High proportion of eggs.
3. Strong flour or gluten developed during
mixing
SPREAD
Spread is desirable in some cookies, while
others must hold their shape. Several
factors contribute to spread or the lack of
it.
1. High sugar content increases spread.
Coarse granulated sugar increases spread,
while fine sugar or confectioners’ sugar

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reduces spread.
2. High baking soda or baking ammonia
content encourages spread.
3. The creaming together of fat and sugar
contributes to leavening by incorporating
air. Creaming a mixture until light
increases spread. Blending fat and sugar
just to a paste (without creaming in a lot
of air) reduces spread.
4. Low oven temperature increases
spread. High temperature decreases
spread because the cookie sets up before
it has a chance to spread too much.
5. A slack batter—that is, one with a high
liquid content—spreads more than a stiff
dough.
6. Strong flour or activation of gluten
decreases spread.
7. Cookies spread more if baked on
heavily greased pan
Mixing Methods
One Stage Procedure for One-Stage Method

This method is the counterpart of  Scale ingredients accurately.
the two-stage cake mixing method. Have all ingredients at room
There is more liquid in cake batters, temperature.
so it must be added in two or more  Place all ingredients in mixer.
stages in order to blend uniformly. With the paddle attachment, mix
Low-moisture cookies, on the other these ingredients at low speed
hand, can be mixed all in one stage. until uniformly blended. Scrape
down the sides of the bowl as
necessary.
Creaming Method Procedure for Creaming Method
This is nearly identical to the  Scale ingredients accurately.
creaming method for cakes. Have all ingredients at room
Because cookies require less liquid, temperature.
it is not necessary to add the liquid  Place the fat, sugar, salt, and
alternately with the flour. It can be spices in the mixing bowl. With

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added all at once. the paddle attachment, cream
these ingredients at low speed.
 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.
 Add the eggs and liquid, if any,
and blend in at low speed.
 Sift in the flour and leavening.
Mix until just combined. Do not
overmix, or gluten will develop.
Sponge Method Procedure for Sponge Method
This method is similar to the egg-  Scale all ingredients accurately.
foam methods for cakes.The Have all ingredients at room
procedure varies considerably, temperature, or warm the
depending on the ingredients.  eggs slightly for greater volume,
Batches should be kept small as for sponge cakes.
because the batter is delicate  Following the procedure given in
the formula used, whip the eggs
(whole, yolks, or whites) and the
sugar to the proper stage: soft
peaks for whites, thick and light
for whole eggs or yolks.
 Fold in the remaining
ingredients as specified in the
recipe. Be careful not to overmix
or to deflate the eggs.

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TYPES AND MAKEUP METHODS
BAGGED
Bagged or pressed cookies are made
from soft dough. The dough must be
soft enough to be forced through a
pastry bag but stiff enough to hold
its shape.
1. Fit a pastry bag with a tip of the
desired size and shape. Fill the bag
with the cookie dough. Review page
386 for tips on the use of the pastry
bag.
2. Press out cookies of the desired
shape and size directly onto
prepared cookie sheets.
DROPPED
Like bagged cookies, dropped
cookies are made from a soft dough.
Actually, this method can be
considered the same as the bagged
method, and many bakers use the
term drop for both bagging out
cookies and for depositing dough
with a spoon or scoop. Usually, a
pastry bag is faster, and it gives
better control over the shape and
size of the cookies. However, in the
following situations, using a scoop to
drop cookies may be preferred:
• When the dough contains pieces of
fruit, nuts, or chocolate that would
clog the pastry tube.
• When you want the cookies to have
a rough, homemade look.
1. Select the proper size scoop for
accurate portioning.
A No. 30 scoop makes a large cookie,
about 1 oz (30 g). A No. 40 scoop
makes a medium cookie.

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A No. 50, 60, or smaller scoop
makes a small cookie.
2. Drop the cookies onto the
prepared baking sheets. Allow
enough space between cookies for
spreading.
3. Rich cookies spread by
themselves, but if the formula
requires it, flatten the mounds of
batter slightly with a weight dipped
in sugar.
ROLLED
Cookies rolled and cut from a stiff
dough are not made as often in
bakeshops and food service
operations as they are made in
homes because they require
excessive labor. Also, there are
always scraps left over after cutting.
When rerolled, these scraps make
inferior, tough cookies.
The advantage of this method is that
it allows you to make cookies in a
great variety of shapes for different
occasions.
1. Chill dough thoroughly.
2. Roll out dough 1⁄ 8 in. (3 mm)
thick on a f loured canvas. Use as
little f lour as
possible for dusting because this
flour can toughen the cookies.
3. Cut out cookies with cookie
cutters. Place cookies on prepared
baking sheets. Cut as close together
as possible to reduce the quantity of
scraps. Roll scraps into fresh dough
to minimize toughness.
4. Baked cutout cookies are often
decorated with colored icing (royal
icing, flat icing, or fondant) for

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holidays or special occasions
MOLDED
The first part of this procedure
(steps 1 and 2) is simply a fast and
fairly accurate way of dividing the
dough into equal portions. Each
piece is then molded into the desired
shape. This usually consists of
simply flattening the pieces with a
weight. For some traditional cookies,
special molds are used to flatten the
dough and, at the same time, stamp
a design onto the cookie.
The pieces may also be shaped by
hand into crescents, fingers, or other
shapes.
1. Refrigerate the dough if it is too
soft to handle. Roll it out into long
cylinders about 1 in. (21⁄ 2 cm)
thick, or whatever size is required.
2. With a knife or bench scraper, cut
the roll into 1⁄2 oz (15 g) pieces, or
whatever size is required.
3. Place the pieces on prepared
baking sheets, leaving 2 in. (5 cm)
space between each.
4. Flatten the cookies with a weight,
such as a can, dipped in granulated
sugar before pressing each cookie.
A fork is sometimes used for
flattening the dough, as for peanut
butter cookies.
5. Alternative method: After step 2,
shape the dough by hand into
desired shapes.
ICEBOX
The icebox or refrigerator method is
ideal for operations that wish to
have freshly baked cookies on hand

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at all times. The rolls of dough may
be made up in advance and stored.
Cookies can easily be cut and baked
as needed.
This method is also used to make
multicolored cookies in various
designs, such as checkerboard and
pinwheel cookies.
1. Scale the dough into pieces of
uniform size, from 11⁄ 2 lb (700 g), if
you are making small cookies, to 3
lb (1400 g) for large cookies.
2. Form the dough into cylinders 1–2
in. (21⁄2–5 cm) in diameter,
depending on the cookie size
desired.
For accurate portioning, it is
important to make all the cylinders
of dough the same thickness and
length.
3. Wrap the cylinders in parchment
or wax paper, place them on sheet
pans, and refrigerate overnight.
4. Unwrap the dough and cut into
slices of uniform thickness. The
exact thickness required depends on
the size of the cookie and how much
the dough spreads during
baking.The usual range is 1⁄8–1⁄4 in.
(3–6 mm).
A slicing machine is recommended
for ensuring even thickness. Doughs
containing nuts or fruits, however,
should be sliced by hand with a
knife.
5. Place the slices on prepared
baking sheets, allowing 2 in. (5 cm)
between cookies.
BAR
This procedure is called the bar

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method because the dough is baked
in long, narrow strips and later cut
crosswise into bars. It should not be
confused with sheet cookies (see
next procedure), which are
sometimes called bars by home
cooks.
1. Scale the dough into 13⁄4-lb (800
g) units.Units weighing 1-lb (450 g)
may be used for smaller cookies.
2. Shape the pieces of dough into
cylinders the length of the sheet
pans. Place three strips on each
greased pan, spacing them well
apart.
3. Flatten the dough with the fingers
into strips about 3–4 in.(8–10 cm)
wide and about 1⁄4 in.(6 mm) thick.
4. If required, brush with egg wash.
5. Bake as directed in the formula.
6. After baking, while cookies are
still warm, cut each strip into bars
about 13⁄4 in. (4.5 cm) wide.
7. In some cases, as with Italian-
style biscotti (meaning “baked
twice”), the strips are cut into
thinner slices, placed on sheet pans,
and baked a second time until dry
and crisp.
SHEET
Sheet cookies vary so much that it is
nearly impossible to give a single
procedure for all of them. Some of
them are almost like sheet cakes,
only denser and richer; they may
even be iced like sheet cakes. Others
consist of two or three layers added
and baked in separate stages. The
following procedure is only a general
guide.

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1. Spread cookie mixture into
prepared sheet pans. Make sure the
thickness is even.
2. If required, add topping or brush
with an egg wash.
3. Bake as directed. Cool.
4. Apply icing or topping, if desired.
5. Cut into individual squares or
rectangles.
STENCIL
The stencil method is a specialized
technique used with a particular
type of soft dough or batter. This
batter is often called stencil paste. It
is used not only for making this type
of cookie but also for making ribbon
sponge cake .
1. Line a sheet pan with a silicone
mat. If a mat is not available, use a
sheet of parchment paper.
2. Use a ready-made stencil, or
make a stencil by cutting a hole of
the desired pattern in a sheet of
thick plastic or thin cardboard (the
cardboard used for cake boxes is
suitable).
3. Place the stencil on the silicone
mat or parchment. With an offset
palette knife, spread the batter
across the stencil to make a thin
layer that completely fills in the hole.
4. Lift off the stencil and repeat to
make additional cookies.
PANNING, BAKING, AND COOLING

PREPARING THE PANS
1. Use clean, unwarped pans.
2. Lining the sheets with parchment or silicone paper is fast, and it eliminates
the necessity of greasing the pans.

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3. A heavily greased pan increases the spread of the cookie.A greased and
floured pan decreases spread.
4. Some high-fat cookies can be baked on ungreased pans.
BAKING
1. Most cookies are baked at a relatively high temperature for a short time.
2. Too low a temperature increases spreading and may produce hard, dry,
pale cookies.
3. Too high a temperature decreases spreading and may burn the edges or
bottoms.
4. Even a minute of overbaking can burn cookies, so watch them closely. Also,
the heat of the pan continues to bake the cookies if they are left on it after being
removed from the oven.
5. Doneness is indicated by color. The edges and bottom should just be turning
a light golden color.
6. Excessive browning is especially undesirable if the dough has been
colored.The browning of the surface hides the color.
7. With some rich doughs, burnt bottoms may be a problem. In these cases,
double-pan the cookies by placing the sheet pan on a second pan of the same
size.
COOLING
1. For most cookies baked without silicone paper, remove them from the pans
while they are still warm, or they may stick.
2. If cookies are very soft, do not remove them from the pans until they are cool
enough and firm enough to handle.
Some cookies are soft when hot but become crisp when cool.
Cookie Faults and Their Causes

Fault Causes
Too tough Flour too strong
Too much flour
Not enough shortening
Incorrect amount of sugar
Mixed too long or improper
mixing

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Too crumbly Improper mixing
Too much sugar
Too much shortening
Too much leavening
Not enough eggs
Too hard Baked too long or baking

temperature too low
Too much flour
Flour too strong
Not enough liquid
Too dry Not enough liquid

Baked too long or baking
temperature too low
Too much flour
Not browned enough Baking temperature too
low
Underbaked
Not enough sugar
Too brown Baking temperature too high

Baked too long
Too much sugar
Poor flavor Poor ingredients

Flavoring ingredients left out
Dirty baking pans
Ingredients improperly
measured
Surface or crust sugary Improper mixing

Too much sugar
Too much spread Baking temperature too low

Not enough flour
Too much sugar
Too much leavening

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Too much liquid
Pans greased too much
Not enough spread Baking temperature too

high
Too much flour or flour too
strong
Not enough sugar
Not enough leavening
Not enough liquid
Insufficient pan grease
Stick to pans Pans improperly greased

Too much sugar

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SELF-CHECK 1.1.9
________________1. Cookies sliced from refrigerated, cylinder-shaped pieces of dough.
________________2. Cookies pressed from a pastry bag.
________________3. Cookies made with a cookie cutter.
________________4. Cookies made by spreading dough or batter in sheet pans, baking,

and then cutting out squares or rectangles.
________________5. Cookies made from lumps of dough dropped onto baking pans.

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ANSWER KEY 1.1.9
1. icebox cookies
2. pressed cookies
3. rolled cookies
4. sheet cookies
5. dropped cookies

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JOB SHEET NO. 1.1.9
Title: Cookies
Performance Objective: Given necessary tools and equipment and materials ,

one should be able to prepare variety of cookies based
on the standards and procedures
Supplies/Materials: baking sheet, spatula, scoopers,

mixer
Equipment: hand mixer or stand mixer , oven
Steps/Procedure:
1. Mis en place ingredients for making cookies

2. Mix ingredient properly
3. Prepare baking sheet
4. Make up cookie dough
5. Bake according to instruction
6. Cool bake cookies
7. Present cookies
Assessment Method: Demonstration using performance checklist

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PERFORMANCE CRITERIA CHECKLIST NO.
CRITERIA
YES NO
Did you…
 Mis en place ingredients for making cookies
 Mix ingredient properly
 Prepare baking sheet
 Make up cookie dough
 Bake according to instruction
 Cool bake cookies
 Present bake cookies

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REFERENCES AND FURTHER READINGS
Gisslen , Wayne ; Professional Baking , 6th Edition

Labensky, Sarah; On Baking, 3rd Edition
Figoni, Paula : How Baking Works , 2nd edition

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