Republic of the Philippines

Department of Education
Region IV-B, MIMAROPA
DIVISION OF ORIENTAL MINDORO
Baco National High School

Poblacion, Baco Oriental Mindoro

TRAINING PLAN

Basic Common Core Competencies Number I PREPARE & PRODUCE BAKERY PRODUCTS
01-12-2018

Activity No. Objectives Strategies/Activities Means of Target Budget

Verification

A. Recruitment Permit 25 trainees for BPP Coordination w/the Coordination w/ Dec 1, 2017
barangay/ mapping the B. Council

pictures 25 Trainee’s

Written reports January 12,2018

Attendance of
the trainee’s
B. Orientation Introducing the course offered Individualized pictures 25 Trainee’s
Pre-Test
Pre - Test
C. Role of Trainee selects January 20-21
Individualized Registration
Traineer/Tranne’s competency 25 Trainee’s
and receive Discussion
instructions January 27-
 28,2018

1.1 Required ingredients are

selected, measured and
weighed according to recipe Bake bakery
or production requirements products according Attendance
and established standards to techniques and February 3- Trainee’s fare & food 8,750
D. Prepare and procedures
appropriate 4,2018 Trainer’s
bakery pictures Fare 100
conditions; and
products 25 Trainee’s Honorarium=_________
enterprise
requirement and (9,850)
standards

1.2 A variety of bakery Present baked

products are prepared
according to standard mixing products
procedures/formulation/ according to
recipes and desired product
characteristics established
Attendance Trainee’s fare & food 8,750
1.3 Appropriate equipment are standards and Trainer’s
used according to required
procedures Fare 100
bakery products and
February 10- Honorarium=____________
1.Prepare standard operating
18,2018
bakery procedures
(9,850
products 1.4 Bakery products are baked
according to techniques 25 Trainee’s
and appropriate Demonstration
conditions; and enterprise
requirement and
standards
 Required oven temperature are
selected to bake goods in
accordance with the desired
characteristics, standards recipe
specifications and enterprise
practices
2.1 A variety of
fillings and
coating/icing,
glazes and
decorations for
bakery products
are prepared Trainee’s fare & food 8,750
according to Trainer’s
2. Decorate and Present baked products standard recipes, Fare 100
present bakery enterprise Attendance
Honorarium=____________
according to established
products standards and/or
standards and customer Feb,24-25,2018 (9,850)
procedures preferences pictures
2.2 Bakery
25 Trainee’s
products are
filled and
decorated, where
required and
appropriate, in
accordance with
standard recipes
and/or enterprise
standards and
customer
preferences

2.3 Bakery items are

finished according
 to desired
product
characteristics
Baked products are
presented according
to established
standards and
procedures

3. Store bakery 3.1 Bakery products are stored Store bakery

products according Attendance
products according to established March 3-4,2018 Trainee’s fare & food
standards and procedures to established Pictures 8,750
Packaging are selected standards and Trainer’s
procedures Fare 100
appropriate for the Honorarium=_____________
preservation of product
freshness and eating (9,850)X2=19,700
characteristics
TOTAL: P 42,250

Prepared by:
NOLASCO C. EDNALINO
Instructor/Facilitator

Approve by:
Dante A. Castillo
Principal III
 Republic of the Philippines
Department of Education
Region IV-B, MIMAROPA
DIVISION OF ORIENTAL MINDORO
Baco National High School

Poblacion, Baco Oriental Mindoro

TRAINING PLAN

Basic Common Core Competencies

Unit of Competency: 2. Prepare and produce pastry products

Activity Objective Strategies/Activities Means of Verification Target Budget

No.
2.1 Prepare 1.1 Required Prepare a variety of pastry
pastry ingredients are products are prepare Attendance 25 Trainee’s fare &
products selected, according to standard mixing Trainee’ food 8,750
measured and procedure/formulation/recipe Pictures s Trainer’s
weighed according
to recipe or
s and desired product Fare 100
characteristics. individualization March Honorarium=____
production
requirements and 10
established
standards and
procedures (9,850)
1.2 A variety of pastry
products are
prepared according
to standard mixing
procedures/formula
tion/ recipes and
desired product
 characteristics
1.3 Appropriate
equipment are
used according to
required pastry
products and
standard operating
procedures
1.4 Pastry products are
baked according to
techniques and
appropriate
conditions; and
enterprise
requirement and
standards
1.5 Required oven
temperature are
selected to bake
goods in
accordance with
the desired
characteristics,
standards recipe
specifications and
enterprise practices
 1.5 Required
ingredients are
selected,
2.2 Prepare measured and Prepare a variety of pastry Attendance 25 Trainee’s fare &
weighed according food 8,750
and to recipe or
products are prepare Trainee’
Produce according to standard mixing Pictures s Trainer’s
production Fare 100
pastry requirements and procedure/formulation/recipe
Honorarium=____
products established s and desired product March
standards and characteristics. 11
procedures
1.6 A variety of pastry
products are
prepared according
to standard mixing
procedures/formula
tion/ recipes and
desired product
characteristics
1.7 Appropriate
equipment are
used according to
required pastry
products and
standard operating
procedures
1.8 Pastry products are
baked according to
techniques and
appropriate
conditions; and (9,850)
enterprise
requirement and
standards
1.5 Required oven
temperature are
 selected to bake
goods in
accordance with
the desired
characteristics,
standards recipe
specifications and
enterprise practices
2.1 A variety of
fillings and
coating/icing,
glazes and
decorations for
pastry products
are prepared Attendance
according to
standard recipes, Pictures
enterprise Trainee’s fare &
2.3 standards and/or Fill pastry products are filled food 8,750
Decorate customer and decorated, where required 25 Trainer’s
and preferences and appropriate, in Trainee’ Fare 100
present 2.2 Pastry products accordance with standard s Honorarium=____
pastry are filled and recipe and/ or enterprise
products decorated, standards and customer March
where required preferences 17
and appropriate,
in accordance
with standard (9,850)
recipes and/or
enterprise
standards and
customer
preferences
2.3 Pastry
 products are
finished
according to
desired product
characteristics
Baked pastry
products are
presented according
to established
standards and
procedures

2.4Decorat A variety of fillings Fill pastry products are filled Attendance 25 Trainee’s fare &
e and and coating/icing, and decorated, where required Trainee’ food 8,750
present glazes and and appropriate, in s Trainer’s
pastry decorations accordance with standard Pictures Fare 100
products recipe and/ or enterprise March Honorarium=____
standards and customer 18
preferences (9,850)

2.1Pastry products
2.5 Store are stored according Attendance
Pastry to established
products standards and Pictures
procedures
2.2 Packaging are
selected appropriate Trainee’s fare &
for the Store pastry products 25 food 8,750
preservation of according to established Trainer’s
product freshness standards and procedures Trainee’ Fare100
and eating s Honorarium=___
 characteristics
March (9,850)
31
2.6 Store 2.1Pastry products
Pastry are stored according
products to
established Store pastry products Attendance Trainee’s fare &
standards and according to established food 8,750
procedures standards and procedures Pictures 25 Trainer’s
2.2 Packaging are Trainee’ Fare 100
selected appropriate s Honorarium=____
for the
preservation of April 1 (9,850)
product freshness
and eating Total=59,100
characteristics

Prepared by:
NOLASCO C. EDNALINO
Instructor/Facilitator

Approve by:
Dante A. Castillo
Principal III
 Republic of the Philippines
Department of Education
Region IV-B, MIMAROPA
DIVISION OF ORIENTAL MINDORO
Baco National High School

Poblacion, Baco Oriental Mindoro

TRAINING PLAN

Basic Common Core Competencies:

Unit of Competency: 3. Prepare and present Gateaux, tortes and Cakes

Activity No. Objective Strategies/Activities Means of Target Badget

Verification
3.Prepare 1.1 Ingredients are Prepare sponges and
sponge and selected, cakes according to
cakes measured and recipe specialization,
weighed techniques and
according to condition and desired
recipe products characteristic Attendance 25 Trainee’s Trainee’s fare &
requirements, food 8,750
enterprise
April 7,2018 Trainer’s
practices and
customer
Pictures Fare 100
Honorarium=_____
practices
1.2 Required oven Individualization
(9,850)
temperature is
selected to bake
goods in
accordance with
desired
characteristics,
 standard recipe
specifications
and enterprise
practices
1.3 Sponges and
cakes are
prepared
according to
recipe
specifications,
techniques and
conditions and
desired product
characteristics

1.4 Appropriate
equipment are
used according
to required
pastry and Prepare sponges and Attendance
bakery products cakes according to 25 Trainee’s
3.1 Prepare and standard recipe specialization, Pictures Date:______
operating
sponge and techniques and
procedures
cakes Sponges and condition and desired
cakes are products characteristic Individualization
cooled
according to
established
standards and
procedures

3.1Fillings are
prepared and
 selected in
accordance with
required
consistency and
appropriate flavors
3.2 Slice or layer
sponges and cakes
are filled and
Prepare and select Attendance
assembled
according to fillings in accordance 25 Trainee’s
standard recipe with required
3.2 Prepare specifications, consistency and Pictures Date: ___
and use fillings enterprise practice appropriate flavors
and customer
preferences Individualization

Prepare and 3.3 Coatings and Prepare and select

use fillings sidings are selected fillings in accordance Attendance
according to the with required 25 Trainee’s
product consistency and T= 9,850
characteristics and appropriate flavors Pictures
required recipe Date:_____
specifications
Individualization
 Republic of the Philippines
Department of Education
Region IV-B, MIMAROPA
DIVISION OF ORIENTAL MINDORO
Baco National High School

Poblacion, Baco Oriental Mindoro

TRAINING PLAN

Basic Common Core Competencies:

Unit of Competency: 3. Prepare and present Gateaux, tortes and Cakes

Means of
Activity no. Objective Strategies/Activities Verification Target Badget

3.1 Sponges and Decorate sponge and Attendance

cakes are cakes suited to the Trainee’s fare & food
decorated product and occasion 8,750
suited to the and in accordance Pictures 25 Trainee’s Trainer’s
product and Fare 100
3.3 Decorate with standard recipe
occasion and Honorarium=_______
Cakes in accordance and enterprise April 8
practices Individualization
with standard (9,850)
recipes and
enterprise
practices
3.4 Decorate 3.1 Suitable icings Decorate sponge and Attendance
Cakes and decorations cakes suited to the 25 Trainee’s
are used product and occasion
according to and in accordance Pictures April,8
standard recipes
with standard recipe
and/or enterprise
standards and and enterprise
customer practices Individualization
preferences

3.2 Cakes are

presented on
accordance with
customer’s
expectations and
established Attendance
Present cakes on
3.5. Present standards and accordance with 25 Trainee’s
procedures
Cakes customer’s Pictures
3.3Equipment are
selected and used
expectations and April 8
in accordance with established standards
service and procedures Individualization
requirements
3.4 Product
freshness,
appearances and
eating qualities
are maintained in Present cakes on Attendance 25 Trainee’s
accordance with accordance with
the established
customer’s Date:____
standards and Pictures
3.6.Present expectations and
 Cakes procedures established standards
3.5 Cakes are and procedures
marked or cut Individualization
portion-controlled
to minimize
wastage and in
accordance with
enterprise
specifications and
customer
preferences

3.6Cakes are Store cakes in Attendance 25 Trainee’s

stored in accordance with
accordance with establishment’s Date:____
3.7. Store establishment’s standard and Pictures
Cakes standards and procedures
procedures
Storage methods Individualization
are identified in
accordance with
product
specifications and
established
standards and
procedures

3.8. a Store 3.7 Cakes are

cakes stored in
accordance with Attendance
establishment’s Store cakes in
standards and accordance with 25 Trainee’s
procedures establishment’s Pictures
Storage standard and Date:____
 methods are procedures
identified in Individualization
accordance with TOTAL=9,850
product
specifications
and established
standards and
procedures

Prepared by:
NOLASCO C. EDNALINO
Instructor/Facilitator

Approve by:
Dante A. Castillo
Principal III
 Republic of the Philippines
Department of Education
Region IV-B, MIMAROPA
DIVISION OF ORIENTAL MINDORO
Baco National High School

Poblacion, Baco Oriental Mindoro

TRAINING PLAN

Basic Common Core Competencies:

Unit of Competency: 4. Prepare and display petits fours

Activity no Objective Strategies/Activiti Means of Target Badget

es Verification
4.1Prepare iced 1.1 Sponges and
petits fours bases are
prepared, cut
and 25 Trainee’s Trainee’s fare &
assembled Design and use food 8,750
Attendance
according to decorations in Date:_____ Trainer’s
standard accordance Fare 100
recipes and with Honorarium=_____
Pictures
enterprise establishment
requirements standards and
and practices procedures Individualization
1.2 Fillings are (9,850)
prepared with
 the required
flavors and
consistency
1.3 Fondant icing
are brought in
accordance with
the required
temperature and
established
standards and
procedures
1.4 Decorations
are designed
and used in
accordance with
establishment
standards and
procedures

2.1 A selection of
small choux Bake and
paste shapes decorate
are baked and selection of
decorated in small choux
4.2 Prepare accordance with paste shapes in 25 Trainee’s
fresh petits established accordance Date:____
standards and
fours with
procedures
2.2 Baked sweet
established
paste are standards and
prepared and procedures
blended in
accordance with
 establishment
standards and
procedures
2.3 Fillings are
prepared and Attendance
used the Trainee’s fare &
required flavors food 8,750
and correct Pictures Trainer’s
consistency Fare 100
Garnishes, glazes Honorarium=_____
and finished are
Individualization
used in accordance
with established
standards and
procedures (9,850)

3.1 Quality
marzipan is
flavored and
shaped to
produce mini- Flavor and 25 Trainee’s
sized fruits in shape quality
accordance with marzipan to Date:_____
4.3 Prepare enterprise and produce
marzipan petits client minisized fruits
fours requirements in accordance
Marzipan fruits are
with enterprise
coated to preserve
desired eating and client
characteristics and requirements
softened with egg
whites, piped into
shapes and Trainee’s fare &
sealed/browned food 8,750
 with applied heat, Attendance Trainer
according to Fare 100
enterprise practice Pictures Honorarium=______

Individualization
(9,850)

4.1 Fresh fruits/fruit

segments are Select and coat Attendance 25 Trainee’s
selected and fresh fruits
coated with pale segments with Pictures Date:______
4.4 Prepare amber-colored pale amber- Trainee’s fare &
caramelized caramel or colored caramel Individualization food 8,750
petits fours glazed or any or glazed or any Trainer
coating
coating Fare 100
specified by the
enterprise specified by the Honorarium=_____
Sandwich dried enterprized
fruits or nuts are
filled with flavored
marzipan and (9,850)
coated with pale
amber-colored
caramel according
to specifications
and enterprise
standards

5.1 Appropriate Display petits 25 Trainee’s Trainee’s fare &

Attendance
4.5 Display receptacles are fours creatively food 8,750
petits four selected and to enhance Date:_____ Trainer’s
prepared for Pictures
customer Fare 100
petits fours appeal Honorarium=______
 Petits fours are Individualization
displayed creatively (9,850)
to enhance
customer appeal

6.1 Petits fours are

Attendance
stored in proper Pack petits 25 Trainee’s Trainee’s fare &
temperatures fours in food 8,750
4.6 Store petits and conditions Pictures
accordance Date:______ Trainer’s
four to maintain with Fare 100
maximum eating Individualization
established Honorarium=______
qualities,
standards and
appearance and
procedures
freshness
6.2 Petits fours are (9,850)
packaged in
accordance with TOTAL =59,100
established
standards and
procedures BPP/TOTAL AMOUNT
= P 277,150

Prepared by:
NOLASCO C. EDNALINO
Instructor/Facilitator

Approve by:
Dante A. Castillo
Principal III
 Republic of the Philippines
Department of Education
Region IV-B, MIMAROPA
DIVISION OF ORIENTAL MINDORO
Baco National High School

Poblacion, Baco Oriental Mindoro

TRAINING PLAN

Basic Common Core Competencies:

Unit of Competency: 5 PRESENT DESSERTS

Activity no Objective Strategies/Activiti Means of Target Badget

es Verification
1.1 Desserts are
portioned and Trainee’s fare &
presented food 8,750
according to 25 Trainee’s Trainer’s
product items, Plate dessert Attendance Fare 100
5.1 Present and occasion and and decorated Date:_____ Honorarium=_____
serve plated enterprise in accordance
desserts standards and with enterprise Pictures
procedures standards and
1.2 Desserts are procedures Individualization (9,850)
plated and
decorated in
accordance
with enterprise
standards and
procedures
 2.1 Dessert buffet
services are
planned and
utilized
according to
2. Plan, available Plan and utilize
prepare and facilities, dessert buffet
present dessert equipment and services
buffet selection customer/enter according to Attendance 25 Trainee’s
or plating prise available
requirements facilities,
equipment and Pictures Date:______
2.2 Variety of customer/enter
desserts are prise
prepared and Individualization
requirements
arranged in
accordance with
enterprise
standards and
procedures

3.1 Desserts are Trainee’s fare &

stored in Attendance 25 Trainee’s food 8,750
3. Store and accordance Store desserts Trainer’s
package with the in accordance Pictures Date:______ Fare 100
desserts required with the Honorarium=_____
temperature Individualization
and customer’s (9,850)
specifications.
 3.2 Desserts are
packaged in required
accordance temperature
with and customer’s
established specifications
standards and
procedures

Prepared by:
NOLASCO C. EDNALINO
Instructor/Facilitator

Approve by:
Dante A. Castillo
Principal III
BAKING

Baking History

The interesting history of baking and pastry-cooking! – Or how did it all start?
One thing is sure, people could never have survived without food, but what is now called the “staff of life,” bread, and the making of it started in
comparatively recent times.
Right in the beginning of recorded history there was the discovery of fire making, thus along with light, heat could be generated. Then there
followed the discovery of different grasses and their seeds which could be prepared for nourishment.
With the help of heat and grain, one was now able to prepare a kind of broth.
Hot stones were covered with this broth or the broth was roasted on embers and “hey presto” the first unsoured flat bread was created. This
ability to prepare stable food radically changed the eating habits and lifestyle of our early ancestors, from being hunters they became settlers.

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.
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.

Now it is well known, 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-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 Cato (234-148 B.C.) Could it be that the French word Gâteaux used for tortes is a
derivative of this man’s name?
Anyhow, 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”.
Quite a large selection made by early Roman “Dulciarius” or “Flour Confectioners”, isn’t it?

Engravings on a tomb-stone of a Roman baker, dating back to the first century A.D., show the different stages in the production of bread at that
time.
Clearly visible in this picture, an excavated bakery in Pompeii , is the bread oven with its chimney and in the foreground the remains of two
grain-mills.

Europe
From the Roman Empire, the art of pastry-cooking gradually spread throughout Europe and the world.

One of the best known painters, the Dutchman, Rembrandt, created a sketch in 1635 showing a pancake cook in the streets, surrounded by
children eagerly waiting and hoping for a sample.

In Holland such pancake cooks belonged to the daily street scene at that time.

The House of the of the

The Ginger Bread Merchant

Portrayed on the right is a gingerbread merchant selling his wares in one of the better streets in London .

He uses a hand-cart as a shop on wheels, in contrast to the rather primitive shops of the ordinary merchants.

Anecdotally, specially famed was the ginger bread from the city of Grantham .

The two illustrations below are original copperplate engravings and depict street
scenes in Germany . The image, on the
left is that of a pie-man selling his pastries
in Strasburg and on the right a pastry-cook selling small cakes in Hamburg , 1800.

The Ginger Bread Merchant

Portrayed on the right is a gingerbread merchant selling his wares in one of the better streets in London .

He uses a hand-cart as a shop on wheels, in contrast to the rather primitive shops of the ordinary merchants.

Anecdotally, specially famed was the ginger bread from the city of Grantham .

The two illustrations below are original copperplate engravings and depict street
scenes in Germany . The image, on the
left is that of a pie-man selling his pastries
in Strasburg and on the right a pastry-cook selling small cakes in Hamburg , 1800
I hope you have enjoyed this brief tour into the history of baking; things have changed a great deal from the “olden days”! Never the less,
intending bakers could benefit from taking a “Janusian approach”, that is to say - looking in both directions, the past and the future. Bakers can
anticipate trends and developments by looking at what is happening elsewhere in the world.

TABLE OF MEASURES WEIGHT USE IN FOOD PREPARATION

3 teaspoons. . . . . . .1tablespoon

4tablespoons . . . . . .1/4cup

8tablespoons . . . . . .1/2cup

12tablespoons . . . . . .3/4cup

16tablespoons . . . . . . 1cup

2cups . . . . . . 1pint

4cups . . . . . . 1quart

4quarts . . . . . . 1gallon

16ounces . . . . . . 1pound

2cups butter . . . . . . 1pound

2 ¼ cups granulated sugar . . . . 1pound

2 ¾ cup brown sugar . . . . . 1pound

4cups flour . . . . . 1pound

TABLE OF ABBREVIATIONS

Tsp . . . . . .teaspoon

Tbsp . . . . . .tablespoon

C . . . . . .cup

Pt . . . . . .pint

Gal . . . . . .gallon

Lb . . . . . .pound

Oz . . . . . .ounce

fg . . . . . .few grains

Min . . . . . .minute

hr . . . . . .hour
BAKING UTENCILS EQUIPMENT

Measuring cup Bread paddle Tube pan Hand mixer Loaf pan / Oven

Pie cutter Decorating Tips Measuring spoon Neat cover /hair net

Bowl Measuring cup Mixing spoon Measuring spoons

Spatula Apron Rubber scraper Scissors

Strainer Butter icing gun Wire whips Potholder

Rolling pin Chopping board / block Tray Serrated knife

Pan –heart shape Pastry Brush Donut cutter Towel

Square pan Timer Rectangular pan Pastry bags

Round pan Small & Large piping Tip set Muffin pan Dough Dockers

Tube pan Hand mixer Loaf pan Oven

Pie cutter Decorating Tips

BAKING PROCEDURE

A. DOUGH HANDLING

Combining and mixing the ingredients. There are basic rules and procedure to follow for all breads, basically the yeast softened at the proper
temperature, and in the proper way to distribute it evenly throughout the dough, because the yeast is a living plant, temperatures that are too
hot will injure the yeast or temperatures that are too cold will slow dawn the action.
In places where warm weather prevails, the use of top water would be advisable.

Soften yeast in required water if yeast are either active dry yeast or compressed or fresh

yeast. In case of instant yeast it is added to the other ingredients without softening in water.

To properly disperse the other ingredient of the dough, like salt and sugar, they may be dissolve in some part of liquid required

Salt and sugar maybe sifted together with flour and other dry ingredient for proper distribution within the dough. Add all liquid ingredients to
the flour or the flour to the liquid.

Either of the two methods can be applied in combining ingredients to prepare a dough, then stop. Adding flour if the dough is stiff enough or
stop adding liquids if the is too soft to knead to handle.

B. KNEADING

Kneading is the process of manipulating a ball of dough with your hands. The purpose of

kneading is to develop the gluten in the dough so that the gas produce by the yeast will be cuptured. When the dough has not been kneaded
or mixed enough the gas will not transpered and will result in heavy and compact dough.

To knead, press the ball of the dough out lightly but firmly with your hands, then fold the dough over on itself toward yourself. Push
lightly with the palms of your hands and not

and with the fingers. Repeat the process of folding and putting, developing a rhythmical

motion knead until dough full satiny and look smooth. The time of kneading varies both the

type of flour and the handling of the dough.

One way to tell whether there has been sufficient kneading is to hold with the hands and it does not stick to your hand. In kneading it is
important to remember not to work into

much flour; that will make the dough stiff and likely to produce dark streaks in bread

C. Fermentation

After dough has been properly kneaded, shape it into a smooth ball and put into a greased bowl. Grease the surface so the dough can easily
stretch as the dough rises. Greasing also help prevent the formation of the crust.

Cover the bowl with a clean towel and place in a warm place away from drafts. To hasten rising set a bowl of the hot water, with the
dough. The ideal temperature for rising or fermentation is 80 to 85F.

Direction for fermentation of rising usually specify until the dough is double in “bulk” the direction is satisfactory to most types of yeast leavened
products.

The length of time it takes for the dough to double in bulk depends on the temperature the amount of yeast the richness of the dough
and the kind of flour used.

Another test to determine proper formation of the dough is dent it gently with your finger and if the dents remain the dough is ready to
push down.
D. Punching Down

When the dough is light and ready it should be punched down to released excess gas break up some. After the longer air packets and bring in a
fresh reply of oxygen for the yeast.

Punch down the dough by plunging your fist into it. Fold the edges into the center, forming it into smaller smooth dough.

E. Resting Period

After punching down the dough, it has to rest for at least 10 – 15 minutes before it is cut, divided into pieces. When the dough has been divided
into portion another rest period is recommended.

After this second resting period the dough is ready for shaping. The loaves buns or any shape of the dough will have a nice shape if the
dough is allowed to rest for some time after every handling.

F. Shaping of the dough.

There are several varieties which can be prepared turn to the proceeding pages on yeast – raised product for more suggestion.

G. Second Rising or Proofing

After the dough has been shape into several varieties they are set aside in a warm place to rise for the second time until double in size.

After the shaping the dough or before the baking the bread varieties may be brushed with brittle egg whites (egg wash or milk) to
enhance browning and give shining crush after baking.
H. Baking.

After the shape dough has double in size, it is ready to be replace in preheated oven for baking. Never start baking in a cold oven. The
recommended temperature for the loaf bread is 325F and other smaller size product it is 375F to 420F for simply the bigger the size of product
the lower and the longer time for the baking and the smaller size of product the higher and shorter time of baking is required.

During baking, the following changes take place in pre - heated oven.

1. An expansion of the leaving gas which stretches the gluten.

2. The death of the yeast and halting of fermentation.

3. Gelatinizing of part of the starch I flour.

4. The “setting” and coagulation of gluten.

5. The proper rate of baking is necessary to producing product with good flavour and texture.

SPTRITZ COOKIES Pineapple upside down cake

SPANISH BREAD Brownies

PANDE LEMON Chocolate Chips Cookies

Chiffon Cake

Cheese cup cake

Custard cake