Information Sheet 2.

1-1
PREPARE PASTRY PRODUCTS
Learning Objectives:
After reading this INFORMATION SHEET, YOU MUST be able to:
1. Identify the different culinary and technical terms related to pastry
products;
2. Enumerate the different culinary and technical terms related to
pastry products.

Introduction
There are many varieties of flour on the market today and with a
little basic knowledge, you’ll be able to navigate the baking aisle like a
pro. Learn about the components, characteristics and best uses for the
most common varieties of flour.
Flour is the powdery substance created when a dry grain is
pulverized. This is referred to as the milling process. The most common
varieties of flour are made from wheat although any grain can be made
into flour, including rice, oats, corn, or barley.
Flour is made up of starch, protein, sugar and minerals. The protein
content decides what the end use of the flour will be.
Common Flour Varieties
 All-Purpose: All-purpose flour is made from the endosperm of
wheat. This flour is often bleached to give it a clean, white
appearance and enriched to include nutrients that are lost due to
the removal of the germ and bran. All-purpose flour has a medium
balance of starch and protein so that it can be used in a wide variety
of products without being too heavy or too delicate.
 Unbleached: Unbleached flour is similar in composition to all-
purpose flour but has not been chemically bleached. Unbleached
flour can be used successfully in as many recipes as all-purpose
flour. Unbleached flour is a good choice for those who are concerned
with flavor purity or exposure to chemicals.
 Bread Flour: Bread flour contains a higher ratio of protein to
carbohydrates than all-purpose, which produces stronger dough.
The strong gluten matrix provides structure to rising dough and
gives the end product a nice, chewy texture.
 Cake Flour: Cake flour contains less protein than all-purpose and is
milled to a finer texture. These two factors combined create a softer
 and more delicate crumb. Cake flour is often bleached to improve its
appearance.
 Pastry Flour: Pastry flour has a medium protein content and is
between all-purpose and cake flour in texture. The fine texture
produces flakey pastry crust while the slightly lower protein content
prevents pastries from being too dense or chewy. In addition to
pastries, this flour is also great for making cookies, biscuits, and
quick breads.
 Self-Rising: Self-rising flour is mainly used to make biscuits and
other quick breads. It is comprised of all-purpose flour, salt and a
chemical leavening agent such as baking powder. Self-rising flour
should never be used to make yeast breads.
 Whole Wheat: Whole wheat flour is made by grinding the entire
grain (endosperm, bran, and germ). This flour contains more
nutrients and fiber than all-purpose making it popular among health-
conscious individuals. Since bran can interfere with the formation of
a gluten matrix in dough, whole wheat flour often produces a
heavier, denser bread than all-purpose or bread flours.
 Stone Ground: Stone ground flour is the same as whole wheat
flour but is milled to a coarser texture. Stone ground flour is valued
for its characteristic rough texture and rustic look.
 Semolina: Semolina is flour made from a specific variety of wheat
known as Durum. Durum wheat has an exceptionally high protein
content, giving it a very dense, chewy texture. For this reason,
semolina is most often used to make pasta.
 Rice Flour: This flour is made from milling grains of rice and can be
found in both white (endosperm only) and brown (whole grain)
varieties. Rice flour is lighter in texture than wheat flours and is a
popular choice among those who are intolerant to gluten.

Sugar - are nutritive carbohydrates used by the baking industry to add

sweetness, flavor, fermentable solids. They perform key functions in doughs
and batters that improve the overall quality of the finished products. Sugar
has traditionally meant table sugar or sucrose.

Milk - used in baked products to improve texture and mouthfeel. The protein in
milk also gives a soft crumb structure in cakes, and contributes to the moisture,
color and flavor of a baked product. Cakes that contain milk also tend to have a
longer shelf life.
 Cream - is a rich, thick emulsion of dairy fat available commercially as a white or
light-yellow colored fluid or it can be whipped into a stable foam for various
applications.

Eggs - are another basic ingredient in many baked products. They provide
structure, aeration, flavor and moisture. They also tenderize cakes and add color
and nutritive value.

Types of Pastries
Pastries - are sweet baked pastry
products. Pastries can either take the
form of light and flaky bread with an airy
texture, such as a croissant or unleavened
dough with a high fat content and crispy
texture, such as shortbread. Pastries are
often flavored or filled with fruits,
chocolate, nuts, and spices.

Brioche - pastry of French origin that is

similar to a highly enriched bread, and
whose high egg and butter content give it a
rich and tender crumb.

Dacquoise - meringue from Dax France that

incorporates flour and nut meal (typically
hazelnut and/or almond) and is frequently
used to make cakes and pastries.

Meringue -made from whipped egg whites and sugar.

Marzipan -mixture of almond paste, sugar and com syrup molded
to make candies and ornaments or rolled into a sheet and used to
cover cakes.
Biscuits - batter made of egg whites and yolks that are whipped
separately, then folded together
Macaroons - sandwich cookie made with two feather-light
meringues held together by ganache, buttercream or preserves.
Coulis - thick sauce made from puréed and strained vegetables or
fruits.
Creme Patisserie - thick, creamy custard made of simple
ingredients and usually flavored with vanilla most often used in fruit
tarts and cream puffs.
Fondant - a type of icing which is commonly used on decorative
cake.
Patisserie – a French or Belgian bakery that specializes in pastries
and sweets.
Ganache – a glaze, icing, sauce, or filling for pastries made from
chocolate and cream.
Mousse - prepared food that incorporates air bubbles to give it a
light and airy texture.
 Self-Check 2.1-1
Identification
Direction: Identify the different types of culinary terms and technical
terms used.
______ 1. It is made from whipped egg whites and sugar.
______ 2. It is prepared food that incorporates air bubbles to give it a light
and airy texture
______ 3. It is a thick sauce made from puréed and strained vegetables or
fruits.
______ 4. It is a type of icing which is commonly used on decorative cake.
______ 5. It is sandwich cookie made with two feather-light meringues held
together by ganache, buttercream or preserves.
______ 6. It can be either take the form of light and flaky bread with an airy
texture, such as a croissant or unleavened dough with a high fat content
and crispy texture, such as shortbread.
______ 7. It is pastry of French origin that is similar to a highly enriched
bread, and whose high egg and butter content give it a rich and tender
crumb.
______ 8. It is a batter made of egg whites and yolks that are whipped
separately, then folded together.
______ 9. It is a glaze, icing, sauce, or filling for pastries made from
chocolate and cream.
______ 10. It is meringue from Dax France that incorporates flour and nut
meal (typically hazelnut and/or almond) and is frequently used to make
cakes and pastries.
 Answers Key 2.1-1
Identification
1. Meringue
2. Mousse
3. Coulis
4. Fondant
5. Macaroons
6. Pastries
7. Brioche
8. Biscuits
9. Ganache
10. Dacquoise
 Information Sheet 2.1-2
Baking Equipment
Learning Objectives:
After reading this INFORMATION SHEET, YOU MUST be able to:
1. Identify the different baking equipment;
2. Enumerate the different baking equipment.

Commercial bakery mixer and attachment - a commercial mixer is

a necessary piece of equipment in any bakery, restaurant, pizzeria, or
other establishment that makes dough and batter in-house. These
items are used to make food preparation tasks, like mixing batters,
whipping eggs, kneading dough, and making icing, much easier. Plus,
by using a planetary mixer, you can complete these tasks more quickly
than if you did them by hand.
 Planetary Mixers
- A vertical stand mixer with a deep bowl, planetary mixers move
an agitator on an offset shaft while the high-capacity bowl is held
stationary. Agitator attachments can be quickly exchanged
depending on the mixing task at hand, and most planetary
mixers can handle any bakery preparation task from pizza dough
to icing.
 Dough Mixers
- Sometimes referred to as spiral mixers, these vertical mount
mixers have a stationary, spiral-shaped agitator. Rather than
mixing contents with a moving agitator, dough mixers rotate the
bowl around the agitator to thoroughly mix all ingredients
throughout the mixing cycle.
 Vertical Cutter Mixers
- The “drag racer” mixers of the commercial baking world, vertical
cutter mixers sport covered high-capacity bowls paired with high
horsepower motors and high RPM capable interior agitators.
Vertical cutter mixers can mass produce just about any baking
material in bulk much faster than their traditional commercial
grade mixer counterparts.
Attachments
 Mixing Bowls- Custom bowls shaped for specific tasks and
ingredients have become the norm among baking
professionals. Generally, they are paired with specific agitators
or attachments
 Flat Beater- The “jack-of-all-trades” agitator attachment for
cakes, cookies and other bakery delights.
 Wire Whip- Your go-to attachment for light fluffy items like
pudding, whipped cream, custard or any other confection/dish
that requires a light, thin texture.
 Dough Hook- Knead and fold that pizza or bread dough!
Dough hooks make light work out of even the thickest dough.
 Pastry Knife-Slice through even the heaviest and thickest
dough to combine ingredients.
 Bowl Scraper-Never wash wasted flour and other ingredients
out of your mixing bowl between batches again. Bowl scraper
attachments not only keep your mixing bowl clean, but also
allow you to ensure that nothing gets left behind or wasted
when you are mixing up a fresh batch.

Oven - is an enclosed cavity or tunnel where dough or batter is

surrounded by a hot environment and becomes baked and transformed
into bread, cookies, or other products.

Bakery tables - are sturdy surfaces used for everything from basic
food prep to heavy-duty kneading. Most bakery tables have durable
stainless-steel bases with tops made from either stainless steel or
wood.

Refrigerator - bakery refrigeration is an essential part of your

business because it preserves perishable baked goods. Perishable
goods will spoil if left out for too long or exposed to high temperatures
without proper refrigeration. It is crucial to ensure that the refrigerators
in your store are operating optimally and efficiently when preserving
bread, doughnuts, pies, cakes, and other baked goods.
Cutting Tools in baking

 Chef’s Knife
A chef's knife is a multi-purpose kitchen
tool that can be used to slice, dice, and chop
ingredients with precision. Chef's knives
typically have a sharp point and a prominent
edge that features a sloping curve. The
curve facilitates cutting and allows you to
execute the knife's signature rocking motion.

 Paring Knife
Cooks and bakers use a paring knife for
precision tasks, like peeling, trimming, and
slicing small fruits and vegetables. The paring
knife blade measures two and a half to four
inches long, with a pointed tip that lets you do
detailed work.
 Serrated Knife
Bakers and cooks use a serrated knife to
cut through items with tough exteriors and
soft interiors. These items include wheat
bread and citrus fruits.
The blade of a serrated knife measures
longer than a paring knife, ranging from five
to ten inches. The serrated edge includes a
series of teeth angled and sharpened to cut through tough exteriors,
leaving clean cuts.
 Bench Scraper
This cutting tool features a flat,
rectangular blade with a straight or slightly
curved edge. Its handle is attached to the
top or bottom of the blade.
Use bench scrapers to cut or portion
dough, scrape leftover ingredients from a
cutting board, and transfer chopped items to a baking pan or pot.
You can also use them to smooth out the surface of minimalist
cakes or cherry brownies.
 Pizza Cutter
It typically has a circular blade
attached to a plastic, metal, or wood handle.
It is sharp blade can come in small and large
sizes, depending on the pizza size.
Pizza cutters work best for cutting
through pizza quickly without messing with
the toppings or the crust. You can also use them to cut through
other foods, such as quesadillas, flatbreads, or sandwiches.
 Pastry Wheel Cutter
Also known as a pastry wheel or pastry
cutter, bakers use this cutting tool for dough
and pastry. It usually has a round, rotating
blade attached to a handle, like a pizza cutter.
A pastry wheel cutter is smaller. Plus, its
blade can be straight or fluted, depending on
the desired pattern of the cut.
 Dough Cutter
Bakers use this tool to cut and handle
dough. It features a flat, rectangular blade
with a straight or slightly curved edge and a
handle attached to the top or bottom of the
blade, just like a bench scraper.
A dough cutter typically uses rigid
plastic, while a bench scraper uses metal.
 Cake Slicer
A cake slicer is a cutting tool specifically
designed for cutting and slicing cakes. It usually
features a triangular blade attached to a plastic,
metal, or wood handle. In particular, a cake slicer
lets you seamlessly cut through layered cakes,
sheet cakes, round cakes, and more.
 Biscuit Cutter
A biscuit cutter is a small cutting tool
that cuts dough into small, round shapes.
Bakers use it to make biscuits, chocolate chip
cookies, or scones.
 Cheese Cutter
A cheese cutter is handy when serving
cheese as part of a platter or a cheese board
or using it to garnish a cake. It features a
triangular blade with a hole in the
middle. However, some cheese cutters have a
wire instead of a blade, which lets you cut
softer cheeses more precisely.
 Pastry Blender
A pastry blender or dough blender
cuts fat into flour. Bakers use it to make
pastry dough. It has a handle with several
curved, stainless-steel blades used to cut
and blend the ingredients.
Bakers use it to cut cold butter or
shortening into flour, resulting in a crumbly
mixture that serves as the base of many pastry recipes. The blades
are sturdy enough to cut through the fat but flexible enough to
blend the dough evenly.
 Cookie Cutter
A cookie cutter cuts dough into
different shapes to make beautiful
cookies. Cookie cutters come in small, metal
shapes with sharp edges pressed into the
dough to create the desired look. They also
come in many shapes and sizes, such as
hearts, stars, and animals.
 Kitchen Shears
Also known as kitchen scissors, kitchen
shears cut and trim tons of food items. Their
blades feature stainless steel or another
durable material.
They also come in many sizes and
shapes. Some shears have serrated edges,
while others have specialized blades for
specific tasks, like cutting through poultry bones or opening
packaging.
  Julienne Peeler
Julienne peeler is designed to cut
vegetables into thin, uniform strips. It usually
includes a handle with a blade set at a 90-
degree angle.
The blade is sharp and has small teeth
used to cut vegetables into thin, uniform
strips. This helps you do recipes that require
cutting ingredients into julienne strips, including salads and baking
garnishes. The thin and uniform strips also ensure that the
ingredients cook evenly.
 Grater
Bakers and cooks use a grater to shred
food items, like cheese, vegetables, and fruits.
It usually features a metal surface with sharp,
raised teeth and a handle used to grip and
hold the grater in place.

Scales - This scale includes a database with weights and volumes of

99 of the most common baking ingredients. Just set your mixing bowl
on the scale, select your chosen ingredient from the database, and add
it to the bowl: No matter how the recipe measures (grams, ounces,
cups), you're covered.

Measurements
Dry Ingredients Equivalents:
1 Tablespoon 3 Teaspoons
1/8 cup 2 Tablespoons
¼ cup 4 Tablespoons
1/3 cup 5 and 1/3 Tablespoons
½ cup 8 Tablespoons
2/3 cup 10 and 2/3 Tablespoons
¾ cup 12 Tablespoons
1 cup 16 Tablespoons

Liquid Ingredient Equivalents:

1 cup 8 fluid ounces ½ pint
2 cups 16 fluid ounces 1 pint
 4 cups 32 fluid ounces 2 pints 1 quart
8 cups 64 fluid ounces 4 pints
4 quarts 128 fluid ounces 1 gallon
Common Weights
1 cup all- purpose flour 130 grams 4 ½ ounces
1 cup brown sugar 200 grams 7 ½ ounces
½ cup butter 115 grams 4 ounces
¼ cup cornstarch 28 grams 1 ounce
1 cup chocolate chips 180 grams 6 ¼ ounces
½ cup unsweetened 41 grams 1.6 ounces
cocoa powder
1 cup milk 227 grams 8 ounces
1 cup sour cream or 227 grams 8 ounces
yogurt

Mixing bowls - are mainly used for mixing ingredients or whipping

cream using a whisk. A mixing bowl is a deep bowl that is particularly well
suited for mixing ingredients together in.
These come in many materials, such as stainless steel,
ceramic, glass, and plastic. If using a handheld electric mixer rather
than a standing mixer, be sure to get mixing bowls that will be
usable with such a mixer, and which have high enough sides to
prevent splatter from it.

Sheet pan - also referred to as baking tray, baking sheet, or baking

pan, is a flat, rectangular metal pan placed in an oven and used for
baking pastries such as bread rolls, cookies, sheet cakes, Swiss rolls,
and pizzas.

Types of Sheets Pans

1. Sheet pan
Flat baking sheets have a shallow rim
around the edge. They’re perfect for
everything from roasting potatoes to
baking cookies. The rim on the pans ensures
that your parchment paper won’t accidentally
slide off.
These come in a wide variety of sizes. The “half sheet” pan
measures 12″ x 16″ and is a great standard size, though you can find
smaller sizes for very small ovens.

2. Muffin pans
 A type of pan used for baking muffins. The pan typically will
have 6 or 12 individual round pockets or holders connected to the
tin and formed in the shape of a muffin. Muffin tins are commonly
available in 3 sizes ranging from those that bake a small or
miniature muffin that is 1 to 2 inches in diameter up to tins that hold
large muffins approximately 4 inches in diameter. Muffin tins may
also be referred to as muffin pans.
3. Loaf pan
A kitchen utensil in the form of a
container in which bread is baked. Its
function is to shape bread while it is rising
during baking. The most common shape of
the bread pan is the loaf, or narrow
rectangle, a convenient form that enables
uniform slicing.
4. Bundt pan
Bundt cakes are one-pan wonders —
cakes that don’t need any frosting to look
beautiful when served. These heavy-weight
pans produce perfect coffee cakes and pound
cakes, which you can make and serve for any
occasion. Though there are a lot of bundt pan
designs, stick to a classic patter if you have to choose only one.
5. Tube pan
Tube pans are used primarily for lighter
cakes, such as angel food and chiffon. Most
tube pans have feet on the top because
these airy cakes must be cooled upside down
and the feet keep them up off the counter
when the pans are inverted.
6. Round cake pans
A cake pan is defined as a pan
composed of metal, silicone, heat-proof
glass, ceramic, or enameled metal that is
safe for baking in the oven. The vast
majority of metal cake pans now offer non-
stick surfaces for easy release. Cake pans
are engineered to yield ideal textures in
baked goods.
7. 9. Pie plate
 Pie plate is a must in a baker’s kitchen. The pan can also be used for
brownies, loaf cakes and other baking by simply adjusting the baking
time of your recipe.
Ceramic plates are known for producing deeply browned crusts, but
glass plates are also an excellent choice because you can easily see
the color of your crust while the pie is in the oven.
8. 9″ Springform pan
This type of pan has a removable outer
edge that unclasps easily after baking. This
pan is a must for baking cheesecakes, but it
can also be used for tarts (especially if you
don’t have a tart pan), quiches and even
regular cakes.
 Self-Check 2.1-2
Identification
______ 1. A cake pan is defined as a pan composed of metal, silicone, heat-
proof glass, ceramic, or enameled metal that is safe for baking in the
oven.
______ 2. Flat baking sheets have a shallow rim around the edge.
______ 3. A cutting tool specifically designed for cutting and slicing cakes.
______ 4. This cutting tool features a flat, rectangular blade with a straight
or slightly curved edge. Its handle is attached to the top or bottom of the
blade.
______ 5. An enclosed cavity or tunnel where dough or batter is surrounded
by a hot environment and becomes baked and transformed into bread,
cookies, or other products.

Complete the table below:

1 Tablespoon
1/8 cup 2 Tablespoons
4 Tablespoons
5 and 1/3 Tablespoons
½ cup
2/3 cup 10 and 2/3 Tablespoons
¾ cup
1 cup 16 Tablespoons
 Answers Key 2.1-2
Identification:
1. Round Cake Pans
2. Sheet Pan
3. Cake Slicer
4. Bench Scraper
5. Oven

Complete the table:

Dry Ingredients Equivalent
1 Tablespoon 3 Teaspoons
1/8 cup 2 Tablespoons
¼ cup 4 Tablespoons
1/3 cup 5 and 1/3 Tablespoons
½ cup 8 Tablespoons
2/3 cup 10 and 2/3 Tablespoons
¾ cup 12 Tablespoons
1 cup 16 Tablespoons
 TASK SHEET 2.1-2

Title: Perform mis en place

Performance Objective: Identify tools and equipment in the

preparation of chocolate ganache.

Supplies/Materials:
 Butter
 Milk
 Mixing bowls
 Measuring cups for solid and liquid
 Measuring spoons
 Spatula
 Rubber scrapper
 Double boiler

Steps/Procedure:

1. Read the given recipe carefully and list down all the tools that
you need to prepare in order to finish the activity.
2. Look for the appropriate tools in the equipment circulation area.
3. Prepare the tools in your demonstration area for checking.
4. Present the identified tools to your trainer.
Assessment Method:
Demonstration

Performance Criteria Checklist 2.1-2

 CRITERIA
YES NO
Did you….
1. Are the given necessary tools/materials listed
based on the recipe?
2. Are the tools/materials were being identified
properly?
3. Does the trainee check first the conditions of
the tools/materials before preparing and
presenting to the trainer?
4. Are tools/materials being properly prepared and
demonstrated?
5. Does the trainee observe proper handling on
the tools?
6. Does the trainee clean the tools/materials after
using it?
7. Are tools/materials properly returned to the
equipment circulation are?

Comments/Suggestions:

Information Sheet 2.1-3

 Ratio of ingredients required to produce a balance formula
Learning Objectives:
After reading this INFORMATION SHEET, YOU MUST be able to:
1. Identify the proper ratio of ingredients required;
2. Identify the importance of proper ratio of ingredients required to
produce a balance formula.

Ratios Defined
Ratios - ratios are a fixed proportion of ingredients in relation to one
another. Instead of measuring by cups or pounds, ingredients are defined
in “parts” relative to each other in quantity. By using ratios, production
can be easily scaled to the desired quantity. Ratios can also be used to
develop recipes, which can be evaluated through ratio analysis to test for
accuracy.
Types of Ratios
Ratios are calculated by weight and volume or through mixed
methods incorporating a combination of weight, volume, or count.
Examples of ratios by weight include (equal parts fat and flour) or a bread
dough (flour and water); by the volume, they include a simple syrup
(equal parts water and sugar) or a rice pilaf (2 parts liquid to 1 part rice),
or by count when preparing a hollandaise sauce (6 egg yolks for every 1
lb. of butter). As a way of speeding and simplifying the cooking process,
these and other simple ratios are helpful and, compared to a recipe,
relatively easy to memorize.
Ratio Guidelines and Challenges
Ratios are basic science formulas of ingredients and do not include
information on procedures or techniques. They also don’t take into
account individual preferences of taste, texture, consistency, or the
addition of other ingredients. Knowledge of fundamental baking
techniques, good organization skills, accurate measuring, and the ability
to balance flavors and seasonings are essential to their success.
Ratios based on weight are the most accurate method for a professional
but also require the ability to convert between different measurements.
Baker's Percentage
A baker’s percentage, also known as baker’s math, differs from a
simple percentage and is used in large-scale production applications. In
recipe formulas, all ingredients are expressed as a percentage in relation
to the weight of flour, which is always described as 100 percent. If flour is
not an ingredient in the preparation, substitute the ingredient of the
highest proportion, for example, cream in a custard. All ingredients,
including eggs and liquid, are scaled not by volume or count but by
weight. The chart on the right illustrates an example of a recipe formula
for a cake using Baker’s math.

Since
each ingredient is weighed based on its mass, bakers can work precisely
using a single unit of measure that can be easily scaled up or down. It also
makes it possible to quickly assess a formula simply by analyzing the
A comparison of the three methods is illustrated in the following

table:
Baking Ratios Chart
Here are the baking ratios that inspired some of most popular baked
goods:
Baked Good Baking Ratio
Pie Dough 3 parts flour: 2 parts fat: 1 part water
Muffins 2 parts flour: 2 parts liquid: 1 part egg: 1 part fat
Quick 2 parts flour: 2 parts liquid: 1 part egg: 1 part fat
Breads
Biscuits 3 parts flour: 2 parts liquid: 1 part fat
Pound Cake 1 part flour: 1 part butter: 1 part sugar: 1 part
egg
Pancakes 2 parts flour: 2 parts liquid: 1 part egg: ½ part fat
 Self-Check 2.1-3
IDENTIFICATION
_____ 1. A fixed proportion of ingredients in relation to one another.
Instead of measuring by cups or pounds, ingredients are defined in “parts”
relative to each other in quantity.
_____ 2. Also known as baker’s math, differs from a simple percentage and
is used in large-scale production applications. In recipe formulas, all
ingredients are expressed as a percentage in relation to the weight of
flour, which is always described as 100 percent.
_____ 3. Ratios are basic science formulas of ingredients and do not
include information on procedures or techniques. They also don’t take into
account individual preferences of taste, texture, consistency, or the
addition of other ingredients.
_____ 4. It can also be used to develop recipes, which can be evaluated
through ratio analysis to test for accuracy.
_____ 5. Ratios based on ______ are the most accurate method for a
professional but also require the ability to convert between different
measurements.

Complete the table below:

 Answers Key 2.1-3
Identification
1. Ratio
2. Baker’s Percentage
3. Ratio Guidelines and Challenges
4. Ratio
5. Weight

Complete the table below:

 Information Sheet 2.1-4
Correct proportion control, yields, weights and sizes for
profitability
Learning Outcomes:
After reading this INFORMATION SHEET, YOU MUST be able to:
1. Identify the correct proportion control, yields, weight and sizes;
2. Importance of correct proportion control, yields, weights and sizes.
Portion Control
- It is giving a definite amount of food for a definite percentage of
profit. It is the measurement of portions to ensure that the
correct amount of an item is served.
How does Portion Control Help Control Food Cost?
 It provides a basis for estimating correct amounts of food to
purchase
 It decreases plate waste
 It standardizes expected portion yield
 Enables dietitians to plan use of food, labor, time, and equipment
efficiently
 Provides a basis for setting selling prices
Portion Control Contribute to Customer Satisfaction when each
Portion Served
 Combines with other foods served to give eye and taste appeal.
 Is adjusted to differences in food habits and needs of the people
served.
 Is price consistently in relation to its cost.
 Is of uniform size.
Elements of a Satisfaction Portion Control Program
 Establishment of standard measures to be serve, in terms of
standard measures and weight
 Analysis of portion control cost
 Instruction on established portions for the employees
 Provision of necessary equipment to secure standard portions
 Establishment of portions and selling prices which are acceptable to
the client.
Effective Policies on Portions
- In most food operations the customer has the right to select any
item, which is the menu or on display. However, a customer does
 not have the right to challenge the established way of serving
most items.

Portion Substitution
- The customer should not have to take part of the portion he does
not want. However, substitutions should be made only of items of
equal cost.
Change of Items/Upgrade of Items
- When a customer is dissatisfied with any item, the server should
exchange it without argument, even though he may think there is
no reason for the exchange. Let the customer be judge of the
food.
Accurate Portions
- It is important that serving employees know the standard portion
for each item they serve. Careful thought should be given to
setting the size of each portion.
Portions Served Attractively:
- When a customer sees an attractive display on the counter, he
expects that each item will be served attractively, reflecting in
small way the appearance of the entire country.
Serving Desserts
- To control pastry portions, markers are often used when cutting
pie and cake. When using a marker, it is important to center it so
that all pieces will be of the same size.
Portions Servers (serving equipment)
 Ice cream scoops
 Butter cutter
 Ladles or dippers
 Portions cups
 Individual serving dishes
 Ounce scales
Portion Servers (baking dishes)
 Pans
 Pie marker
 Custard cups
 Cake marker
 Muffin pans
 Cheese cutter
Portion Control in Preparation
- Portion control actually begins with the measuring of ingredients.
If this is not done correctly, then the yields of the recipe will be
thrown off.
Portion Control in Plating and Service
 Portioning, for service may be done by the cook, as in short-order
restaurant, or by the service personnel, as in a cafeteria. The
following tools & techniques are used:
 Count – Example: 1 slice of ham per order; 5 shrimp per order.
 Weight – Example: 4 ounces of slices ham per order.
 Volume – ladles, scoops and kitchen spoons come in standard
sizes and are used for portioning.
 Even Division – Example: cutting a pie into 8 equal wedges;
cutting a pan of lasagna 4 by 6 to make 24 equal portions
 Standard Fill – standard size dishes, cups or glasses are filled
to given level, as judged by the eye.
Procedure for Changing Portion Sizes
If your recipe yields, let’s say 20 four-ounce portions, and you
need 30 five ounces portions, you must add a few extra steps to the
conversion process.
1. Determine total yield of the recipe by multiplying the number of
portions by the portion size: Portions x portion size = total yield
(old)
2. Determine the total yield you desire by multiplying the desired
number of portions by desired portion size.
3. Divide desired yield by recipe yield to get conversion factor.
Procedure for Weighing Ingredients on a Portion Scale
 Place receiving container, if any, on the scale
 Set the scale so that it reads zero.
 Add the item being weighed on the container 9 or place on the
scale, if no container is used until the scale reads desired weight.
 To be able to weight ingredients, you must observe the difference
between AP weight and EP weight.
AP weight / EP weight
 AP WEIGHT – is the weight of the item as purchased, before any
trimming is done.
  EP WEIGHT – is the weight after all non-edible or non-servable
parts have been trimmed off.

Self-Check 2.1-4
IDENTIFICATION
Direction: Identify the correct answers.
_____ 1. The customer should not have to take part of the portion he does
not want. However, substitutions should be made only of items of equal
cost.
_____ 2. It is important that serving employees know the standard portion
for each item they serve. Careful thought should be given to setting the
size of each portion.
_____ 3. In most food operations the customer has the right to select any
item, which is the menu or on display. However, a customer does not have
the right to challenge the established way of serving most items.
_____ 4. To control pastry portions, markers are often used when cutting
pie and cake. When using a marker, it is important to center it so that all
pieces will be of the same size.
_____ 5. When a customer is dissatisfied with any item, the server should
exchange it without argument, even though he may think there is no
reason for the exchange. Let the customer be judge of the food.

Enumeration
How does Portion Control Help Control Food Cost
1.
2.
3.
4.
5.
 Answers Key 2.1-4
Identification
1. Portion Substitution
2. Portion Control in Preparation
3. Effective Policies on Portions
4. Serving Desserts
5. Change of Items/Upgrade of Items

Enumeration
How does Portion Control Help Control Food Cost?
1. It provides a basis for estimating correct amounts of food to
purchase.
2. It decreases plate waste.
3. It standardizes expected portion yield.
4. Enables dietitians to plan use of food, labor, time, and equipment
efficiently.
5. Provides a basis for setting selling prices.
 JOB SHEET 2.1-4
Title: How to bake Braso de mercedes

Performance Objective: Bake Braso de mercedes according to

required ingredients, appropriate equipment,
procedures and techniques.

Supplies/Materials:
 Mixing bowls
 Spatula
 Measuring cups/spoons
 Timer

Equipment : Oven and Electric stand mixer

Steps/Procedure:
Prepare the Meringue:
 Beat the egg whites using an electric mixer.
 Add cream of tartar until soft peaks form.
 Gradually add the sugar. Continue mixing until texture is semi-
firm.
 Line a large cookie sheet with parchment paper greased with
butter and spread the meringue evenly on top.
 Once spread evenly, comb the top of the meringue. You can use
fork.
 Bake for 350F for 20 minutes or until top of meringue turns light
to medium brown.
 Remove from oven. Set aside
Prepare the filling (while the meringue is still in the oven):
 In a sauce pan, combine condensed milk, egg yolks and vanilla.
 Simmer over low heat while stirring constantly until mixture
becomes thick.
 Remove from heat. Set aside.
Assessment Method:

Questioning and Demonstration

 Performance Criteria Checklist 2.1-4

CRITERIA
YES NO
Did you….
1. Required ingredients are selected, measured and weighed according
to recipe or production requirements and established standards and
procedures.
Are the given recipe measured and weighed
according to production requirements?
 Are dry and liquid ingredients measured
accurately?
 Are the ingredients were selected and prepared
appropriately according to its recipe or
production?
2. A variety of products are prepared according to standard mixing
procedures/formulation/recipes and desired product characteristics.
Do the standard mixing procedures properly

apply?
 Are variety of products prepared according to
recipes?
3. Appropriate equipment is used according to required pastry products
and standard operating procedures.
Does the equipment properly select according
to its uses?
 Have operated the equipment appropriately
according to its standard operating procedures?
 Have checked the tools and equipment
conditions before using it?
4. Pastry products are baked according to techniques and appropriate
conditions; and enterprise requirements and standards.
Does the requirement and standards meet
according to techniques and conditions of
selected bakery products?
 Have produced good baked product enterprises
appropriate conditions, requirement and
standards?
5. Required oven temperature is selected to bake goods in accordance
with the desired characteristics, standards recipe specifications and
enterprise practices.
 Have followed the required oven temperature to
produce bake goods?

Comments/Suggestions:
 Information Sheet 2.1-5
Types, kinds and classification of pastry products
Learning Objectives:
After reading this INFORMATION SHEET, YOU MUST be able to:
1. Identify the different types, kinds and classification of pastry
products;
2. Enumerate the types and kinds of pastry products.

Types of Pastry Products

Pâte brisée is a flaky, buttery, crispy pie crust. The shortcut pastry
which is made using only a handful of ingredients—flour, butter,
salt, and water—is a commonly used dough in French baking.

Puff pastry, also known as pâte feuilletée, is a flaky light pastry

made from a laminated dough composed of dough and butter or
other solid fat. The butter is put inside the dough (or vice versa),
making a paton that is repeatedly folded and rolled out before
baking.

Choux Pastry a cooked paste or light dough containing eggs, water

or milk, butter, and flour that puffs up when baked into a nearly
hollow shell, used to make éclairs, profiteroles, cream puffs, and
other filled pastries.

Phyllo is a type of unleavened pastry dough used to make sweet or

savory baked goods. It is characterized by extremely thin sheets
and a flaky, crispy texture when baked. It is similar to puff pastry but
differs in separation and dry appearance of its sheets. Strudel
consists of a thin, flaky dough that is typically stretched and rolled
very thin, often to the point where it's almost translucent. The most
common type of dough used for making strudel is phyllo dough,
although it can also be made with puff pastry and yeast dough.

Baked Meringue - a dessert topping consisting of a baked mixture

of stiffly beaten egg whites and sugar. It is a shell made of meringue
and filled with fruit or ice cream.

Danish Pastry - a pastry made from sweetened yeast dough with

toppings like fruits, nuts or cheese.

Croissant – is a buttery, crescent-shaped French pastry. Good

croissants are light, flaky, and delicately sweet.
 Self – Check 2.1-5
Multiple Choice
Direction: Choose the correct answer. Encircle the letter of the correct
answer.
1. It is a flaky light pastry made from a laminated dough composed of
dough and butter or other solid fat. The butter is put inside the dough
(or vice versa), making a paton that is repeatedly folded and rolled out
before baking.
A. Puff Pastries
B. Danish Pastries
C. Croissant
D. Baked Meringue

2. It is a flaky, buttery, crispy pie crust. The shortcut pastry which is made
using only a handful of ingredients—flour, butter, salt, and water—is a
commonly used dough in French baking.

A. Choux Pastry
B. Strudel and Phyllo
C. Pâte brisée
D. Puff Pastries

3. It is a pastry made from sweetened yeast dough with toppings like

fruits, nuts or cheese.

A. Danish Pastry
B. Cinnamon Roll
C. Soft Roll
D. Pâte brisée

4. A dessert topping consisting of a baked mixture of stiffly beaten egg

whites and sugar. It is a shell made of meringue and filled with fruit or
ice cream.
A. Choux Pastry
B. Baked Meringue
C. Sponge Cake
D. Puff Pastry

5. It is a buttery, crescent-shaped French pastry. Good croissants are light,

flaky, and delicately sweet.
A. Baked Meringue
B. Choux Pastry
C. Danish Pastry
 D. Croissant
Enumeration
Give at least 5 different pastry products.
1.
2.
3.
4.
5.
 Answers Key1.1.5
Multiple Choice
1. A.
2. C.
3. A.
4. B.
5. D.

Enumeration
1. Baked Meringue
2. Choux Pastry
3. Danish Pastry
4. Croissant
 Information Sheet 2.1-6
Mixing procedures/formulation/recipes and desired product
characteristics of variety pastry products
Learning Outcomes:
After reading this INFORMATION SHEET, YOU MUST be able to:
1. Identify the different mixing procedures, formulation, recipes and
desired product characteristics of variety pastry products;
2. Perform standard procedures in pastry products.

Basic Cake Mixing Methods

Creaming Method – this is the most common of the methods. The
creaming method alternatively adds the dry and liquid ingredients
to the fat mixture. This ensures all the liquid will be absorbed into
the batter as if there is a high amount of butter or shortening, the
liquid has a natural tendency to separate and the flour will help bind
it into the batter. Example recipe is Butter Cake.

Two-Stage Method – this method is great for cakes with a large

amount of sugar and the resulting batter is generally thinner than
other types. The dry ingredients are mixed with the fat, and then the
liquid is added in parts. Low speed is always used in the procedure,
and frequent scraping is necessary. Example recipe is Yellow Cake.

Flour-Batter Method – this procedure a finely grained cake. The

flour and fat ingredients are mixed until smooth, and the sugar and
eggs whipped together. Then the two different mixtures are
incorporated, and the liquid is added at the end. Example recipe is
Chocolate Cake.

Sponge Method – sponge cakes use egg yolks and or whole eggs
thar are whipped with sugar until very thick foam is created. Heating
the eggs or yolks with the sugar will result in greater volume. A
typical genoise cake will use this method, and the egg foams are the
typically the only leavening. Example recipe is Sponge Cake.

Angel Food Cake Method – as the name implies, this is the

method for creating angel food cakes. These cakes use no fat, and
are leavened with whipped egg whites. Example recipe is Pineapple
Angel Cake.

Chiffon Method – chiffon style cakes can use egg white foam, but
are not fat-free, and some recipes call for additional eggs or yolks
 inside the batter. Additional melted butter or a vegetable oil is
added to the mix for richness, and the leavening isn’t solely relied
upon by the egg foams; they do contain chemical leavening such as
baking powder. Example recipe is Orange Chiffon Cake.

Mixing Techniques Applied for Pies and Pastries

1. Stirring – mixing all ingredients together usually with a spoon in a
circular motion.
2. Beating – introducing air into the mixture through mechanical
agitation as in beating eggs. An electric mixer if often used to beat
the ingredients together.
3. Whisking – also known as the whipping method and is usually used
for meringue, and for chiffon products. Air is incorporated into such
food as whipping cream and egg whites through very vigorous
mixing, usually with an electric mixer or whisk.
4. Rolling – to flatten dough out into a sheet in preparation to shaping
to various forms.
5. Laminating – fat is repeatedly folded into the dough.
6. Creaming – fat and sugar are beaten together until light airy
texture.
7. Kneading – working with the dough using the heel of hands,
accompanied by pressing, stretching, and folding in order to develop
gluten.
8. Cut or cutting in – cutting fat into smaller pieces using two knives
of pastry blender to distribute fat into flour until it resembles into
coarse meal.
 Self-Check 2.1-6
TRUE or FALSE
Direction: Read the questions carefully and analyzed the underlined
word/s. Write TRUE if the statement is correct and FALSE if it is false.
_____ 1. Chiffon method can use egg white foam, but are not fat-free, and
some recipes call for additional eggs or yolks inside the batter.
_____ 2. Flour batter method produces a finely grained cake. The flour and
fat ingredients are mixed until smooth, and the sugar and eggs are
whipped together.
_____ 3. Creaming method is the most common of the methods. This
method alternatively adds the dry and liquid ingredients to the fat
mixture.
_____ 4. Songe method this is the method for creating angel foods cakes.
These cakes use no fat, and are leavened with whipped egg whites.
_____ 5. Two-Stage method this method is great for cakes with a large
amount of sugar and the resulting batter is generally thinner that other
types.

Identification
a. It is also known as the whipping method and is usually used
for meringue and for chiffon products.
b. When fat and sugar are beaten together until light airy
texture.
c. Fat is repeatedly folded into the dough.
d. It is to flatten dough out into a sheet in preparation to shape
various forms.
e. Working with the dough using the heel of hands, accompanied
by pressing, stretching, and folding in order to develop gluten.
 Answers Key 2.1-6
TRUE or FALSE
1. TRUE
2. TRUE
3. TRUE
4. FALSE
5. TRUE

IDENTIFICATION
1. Whisking
2. Creaming
3. Laminating
4. Rolling
5. Kneading
 Information Sheet 2.1-7
Baking Techniques, Appropriate Conditions and Enterprise
Requirements and Standards
Learning Outcomes:
After reading this INFORMATION SHEET, YOU MUST be able to:
1. To discuss the basic baking techniques;
2. To identify basic baking techniques.

Basic Baking Techniques

Here you will find the essential information you need for baking.
 Preparing baking dishes and pans
- Rub a piece of butter over the inside of the dish with a paper
towel, making a thin, even coating.
Sprinkle in some flour, then shake and tilt the dish until it is
coated. Turn the dish upside down and tap out the extra flour.

 Sifting flour
- Method 1: Put a sifter over a bowl, add the flour and squeeze
the handle to force the flour through the mesh screen.
- Method 2: Put a fine-mesh sieve over a bowl and add the flour.
Hold the sieve by the handle and gently tap it against your other
hand.

 Cracking eggs
- Gently but firmly tap the middle of the egg on the edge of a bowl
to crack the shell.
- Hold the egg over the bowl and pull the shell halves apart, letting
the egg fall into the bowl.

 Beating butter and sugar

- Combine the butter and sugar in a bowl. The butter should be
slightly soft for the best results.
- Using an electric mixer on medium speed, beat the butter and
sugar until creamy, about 3 minutes.
- Every now and then, stop the mixer and scrape down the sides of
the bowl with a rubber spatula.

 Cutting butter into flour

- Scatter the butter chunks over the flour. The butter should be
very cold for the best results.
 - Method 1: Using a pastry blender, make quick chopping
motions, pressing down firmly into the butter.
- Method 2: Using 2 table knives, cut through the butter and flour
by pulling the knives in opposite directions.
- The mixture is ready when it looks like coarse crumbs with small
pieces of butter still visible.

 Rinsing fruits
- Thoroughly rinse all fruits under cool running water. Lay them on
a paper towel in an even layer to dry before using.

 Peeling fruits and vegetables

- Hold the fruit steady on a cutting board. Run a vegetable peeler
down the fruit and away from you.
- Keep turning and peeling until all the skin is removed.

 Zesting citrus fruits

- Using short strokes, rub the citrus fruit over the small holes of a
box grater, turning the fruit as you work.
- Rub off only the colored part of the skin (the zest). Avoid the
white part underneath because it tastes bitter.

 Juicing citrus fruits

- Hold the fruit on its side on a cutting board and cut it in half.
Twist each half over the cone of a juicer, then strain the juice
through a fine-mesh sieve.

 Coring fruits
- Hold the fruit steady on a cutting board. Using a sharp knife, cut
down through the center of the fruit at the stem.
- Put the fruit halves, cut side down, on the cutting board. Cut each
piece in half lengthwise to make quarters.
- Turn 1 quarter of the fruit onto one side and trim away the stem
and core. Repeat with the remaining 3 quarters.

 Hulling (or coring) strawberries

- Easy method: Using a small, sharp knife, cut across the top of the
berry, removing the stem.
- Advanced method: Insert the tip of a small, sharp knife near the
stem and turn the blade in a circle, removing the stem.
- Use the strawberries whole or cut lengthwise into halves or
slices.

 Working with puff pastry

- Thaw the frozen puff pastry unopened in the refrigerator. Gently
unfold it on a lightly floured or sugared surface.
 - When not in use, keep the pastry covered with a towel so it does
not dry out.
- Roll out the pastry with a rolling pin on the lightly floured or
sugared surface.

 Melting chocolate
- Put the chocolate into a heatproof bowl. Select a saucepan in
which the bowl will rest comfortably on top. Fill the pan one-third
full with water.
- Heat the water over medium heat until steaming. Place the bowl
on top. Make sure the bowl does not touch the water.
- As the chocolate softens, stir it with a wooden spoon until melted
and smooth. Use a pot holder or oven mitt and be careful of the
hot steam!

 Testing for doneness

- Using an oven mitt to steady the pan, poke a wooden skewer or a
toothpick into the center of a baked cake or muffin and then pull
it straight out.
- If gooey batter is stuck to the toothpick, the cake or muffin needs
to bake longer.
- If no crumbs are clinging to the toothpick, the cake or muffin is
finished baking.

 Dusting with sugar

- Put confectioners’ sugar in a fine-mesh sieve. Move the sieve
slowly over the surface of the baked good while tapping it gently
against your other hand.

 Whipping cream
- Using an electric mixer on low speed, beat the cream. Increase
the speed to medium-high as the cream thickens. It will take
about 3 minutes.
- Turn off the mixer and lift the beaters. The cream is ready if it
stands in medium-firm peaks. Be careful not to beat the cream
too long!

 Adding eggs, one at a time

- After creaming together butter and sugar,
the next ingredient in many cookie recipes
is eggs. They should be added one at a
time, each one thoroughly beaten in
before the next is added, to allow the
creamed butter/sugar mixture to most
effectively retain its trapped air. Be sure to
 scrape the sides of the bowl so all of the butter/sugar mixture is
incorporated.

After adding the egg, the mixture in the bowl will look curdled and shiny.
Keep mixing, and the mixture will smooth out.

 Baking in batches
- After you've removed a cookie sheet from the oven and
transferred the baked cookies to a cooling rack, be sure the pan
has cooled to room temperature before putting more cookie
dough on it. Putting dough on hot pans will cause it to spread or
lose its shape before it gets into the oven, increasing the risk of
burned edges and flat cookies. If you want to continue scooping
or shaping while your first pan of cookies is baking, go right
ahead. Deposit the rest of the batter on sheets of parchment,
then lift the parchment onto the cooled sheets when they're
ready.

 Beating egg whites

- Beating egg whites properly is the key to creating certain extra-
light cookies, such as meringues or ladyfingers. Three things to
remember: the bowl and beaters must be clean and grease-free.
Use a stainless steel, ceramic, or glass bowl, not plastic. Egg
whites will whip higher if they're at room temperature before
beating.

When beating egg whites, at first, you'll have a

puddle of clear liquid with some large bubbles in it.

As you continue beating, the liquid will become

opaque as it forms many more, smaller bubbles.

If a point forms and then falls over immediately, the

egg whites are at a soft peak.

From here, 20 to 25 more strokes with a whisk will

bring you to a medium peak, and another 15 to 20 strokes to stiff peaks.
  Boiling
- When bringing liquid to a boil over a burner, the first sign of that
impending boil is very small bubbles atop the liquid at the very
edge of the pan; if you're heating milk, this is called scalding the
milk. Next, bubbles will begin to rise from the interior of the pan,
popping on the surface. These bubbles are small, and spaced
apart; this is called a simmer. If directed by your recipe to
simmer the liquid in the pan, adjust the heat so that these
bubbles continue to form and break at intervals, not constantly.
To bring liquid to a boil, keep heat high until so many bubbles are
erupting across the surface that you can't distinguish one from
another. This is called a full, or rolling, boil.
 Chilling
- Place dough to be chilled inside a
plastic bag, and flatten it a bit with
a rolling pin. This will allow dough to
chill quickly, and give you a head
start on rolling it out later.

After mixing cookie dough, chilling firms up

the fat and gives the flour time to absorb liquid evenly. This allows dough
to roll out more evenly, without sticking as much, and to hold its shape
while being cut and transferred to a baking sheet.

 Cooling cookies

Use a spatula to transfer cookies to a cooling

rack.

When baking drop cookies, especially if you

like chewy ones, leave the cookies on the
baking sheet for 5 minutes after you take the
pan out of the oven. This gives the cookies a
chance to firm up a bit before you slide a
spatula underneath them. After 5 minutes, transfer the cookies to a
cooling rack to finish cooling. We prefer a cooling rack that has a grid
pattern with half-inch holes, to give fragile cookies better support while
they're cooling.

Bar cookies should cool in their baking pans on a rack. Don't cut them
while they're warm; you'll make bars with very ragged edges, and they're
much more likely to fall apart when you're taking them out of the pan.

Batter cookies that need to be shaped after baking should be transferred

while still warm to whatever shaping device you're using: a dowel, custard
cup, cone, etc. Some cookies may be shaped while warm by simply rolling
them into a tube shape around the handle of a wooden spoon.
Whatever type of cookies you're making, be sure they're entirely cool
before you wrap them up to store. Wrapping a still-warm cookie will cause
it to steam inside its container, which could yield soggy, stuck-together
results.

 Creaming

The fat and sugar mixture has a fluffy

texture when creamed properly, as shown.

- Creaming is responsible for creating the

texture of a cookie, particularly crisp
ones. It's the process that begins many
cookie recipes; it's where sugar and fat
are beaten together to form and capture
air bubbles, bubbles that form when the edges of sugar crystals
cut into fat molecules to make an air pocket. When you first start
beating sugar and fat together, the mixture is thick and
somewhat lumpy. As you continue to beat, the mixture becomes
creamier in texture, more uniform, and lighter in color as air is
beaten in.

 Cutting in
- Flattened chunks of fat the size of your thumbnail will yield the
flakiest results.

This technique combines fat and flour in a way that

preserves shards of fat in the mixture. These
shards create a flaky, tender texture in the baked
cookie by getting between the layers of
flour/liquid in the dough, and keeping them
separate as they bake. Cutting in can be
accomplished with a pastry fork, two knives, a
pastry blender, or a food processor, pulsed gently.

 Cutting into bars

- Most bar cookies are baked in a square or rectangular pan. The
simplest way to divide these cookies evenly is by cutting the
sheet of baked dough in half, then cutting the halves in half
again. When using uncoated metal pans, we've found a bench
knife is a wonderful cutting implement for bar cookies. The
handle on top allows you to cut right to the edge of the pan, a
more awkward proposition when you're using a regular knife. For
 pans with non-stick coating, plastic cutting implements are a
better choice. Or use your plastic bowl scraper.

Bars in 9 x 9-inch pans are cut four across and four

down to yield 16 squares.

 Docking
- Vent holes for steam can be made with a fork or a dough docker.

Pricking holes in a short dough (one that's high in

fat, and has a flaky or crisp texture after baking,
such as shortbread or the crust of some bar
cookies), helps to vent the steam created in the
oven while baking. You can use a fork or a dough
docker to prick small holes all over the surface of
the dough. By venting the steam, docking keeps the dough from billowing
or heaving as it bakes. It's an important step for crisp cookies or that are
baked all in a single sheet and not cut up until they come out of the oven.

 Doneness
- Cookies will continue to set from the heat of the pan after being
removed from the oven, so how do you know when to take them
out? Open the oven door, and insert the edge of a turner or
spatula under the edge of one cookie. Lift gently. If the cookie
stays flat across the bottom, and doesn't bend or break in the
middle, it's ready to come out of the oven.

This cookie doesn't hold together when lifted

off the baking sheet, a sign that it needs more
baking time.

This cookie holds its

shape when lifted off the baking sheet. It's ready
to come out of the oven.

When ready to take out of the oven, bar cookies will pull away from the
edge of the pan just slightly, and batter cookies will be golden brown at
their edges. Filling cookies: Soft fillings, such as marshmallow or sandwich
cookie fillings, can be scooped onto the flat side of a cookie with a
teaspoon-sized cookie scoop. Firmer fillings can be spread with an offset
spatula or a table knife.

 Filling a pastry bag

- A tall, narrow container with a heavy base is a great holder to
steady and support the bag as you fill it, so your hands are free
to put frosting or batter into the bag.
- Be sure to fill the bag no more than three-quarters full. Overfilling
the bag makes it hard to close and hard to control. It should fit
comfortably in your hands. A twist tie is a big help to keep the
top of the bag closed, so icing doesn't back up onto your hand
when you squeeze the bag.

 Folding
- Sifted dry ingredients are being folded into beaten egg whites
with a whisk. Draw the whisk down through the bowl and back up
in a circular motion.

Ingredients with air beaten in, such as beaten egg

whites or whipped cream, are combined with the rest
of a recipe's ingredients in a way that preserves as
much of the air bubbles as possible. We like to use a
whisk for this, because the many wires of the whisk
combine the two mixtures effectively in just a few
strokes. This results in a light texture in the finished
product.

 Freezing cookie dough

- Cookie dough can be made in advance of baking and frozen for
up to three months. An effective way to do this is to form it into
logs for slice-and-bake cookies. Form the dough into a log with
the help of parchment or waxed paper, and store the logs in a
large zip-top plastic bag before freezing. Don't thaw the cookie
dough before baking, simply use a bench knife or sharp knife to
cut as few or as many as you like, place them on a greased or
parchment-lined baking sheet, and let them thaw while the oven
is heating.

Rolled cookie dough keeps well when stored inside a

zip-top freezer bag. Use a drinking straw to suck the
air out of the bag before closing.

You can scoop drop cookies and freeze them on a

baking sheet; ditto cookies you roll into balls before
baking. Once the cookies are frozen, they can be
dropped into a zip-top storage bag and put back in the freezer. Take as
few or as many as you like out of the freezer and let them thaw while your
oven heats. This is a nice way to have more than one type of cookie on
hand whenever you'd like a warm treat from the oven.
  Greasing a pan
- Preparing your baking pan properly before
filling it can save a lot of heartbreak (and
cookie-break). We recommend using a non-
stick pan spray, for quick, effective
coverage, but a thin coat of vegetable
shortening also does the trick.

When using pan spray, hold the can upright and the
pan perpendicular to it; you'll get more even coverage that way, and less
sputtering from the can.

 Leveling (smoothing) the crust

When baking layered or bar cookies, having the crust,

filling, or batter level before the pan goes into the oven
is very important. Uneven batter will bake unevenly; one
section may be burned, while the other is underdone.

 Lining a pan
- This is by far our favorite technique for cookie baking. Parchment
paper is coated with silicone, so cookies don't stick to it; it can be
reused again and again. Simply line the pan with parchment that
stretches as far to the edge of the pan as possible.

 Melting chocolate
- Chocolate scorches easily, and can seize (become hard and
unmixable) if it comes in contact with water when melting. We
recommend melting chocolate at medium power in the
microwave, in a heatproof container. One cup of chocolate chips
melted at half power should be heated for 1 1/2 to 2 minutes,
depending on the power of your microwave. Chocolate can also
be melted at low heat over a burner, in a double boiler set over
simmering water, tightly covered so steam doesn't come in
contact with it.

It's preferable to melt the chocolate three-fourths of

the way, and allow carryover heat to finish the melting
process while you stir the chocolate to smooth it out.
  Piping
- Squeeze from the top of the bag toward the tip as you go,
gathering the slack in the palm of your hand to maintain
pressure.

Piping is a basic technique that can add a lot

of polish to the look of your baked goods. See
Filling a pastry bag, above, for hints on getting
set up. Remember to use a twist tie to close
the top of the pastry bag, to keep its contents
from backing up over your hand as you
squeeze. Stop squeezing before lifting the bag
as you pipe, to have a cleaner separation
point.

 Rolling out
- This process involves flattening chilled dough with a rolling pin to
an even thickness, to be cut into shapes before baking. Dusting
the work surface and your rolling pin with flour is an important
first step. It's a good idea to have a large, thin spatula, and a
ruler or tape measure on hand before you begin. The spatula
helps you pick up the dough frequently, to keep it from sticking,
and the measuring tools help you keep track of the dough's
dimensions and thickness as you work. Roll from the center of
the dough to the edges, not back and forth, which tends to
toughen the dough's gluten. If the dough is soft or sticky, it's
helpful to place a layer of plastic wrap between the dough and
your rolling pin, and to place the dough on parchment before
rolling.
 Scooping cookie dough
- There are two widely used methods to do this: using two spoons,
or with a cookie scoop. The cookie scoop results are more
consistent, and it's a quicker way to get the job done.

Fill a spoon halfway with a stiff dough or icing. Using

another spoon of the same size, scrape the dough off
the first spoon onto the baking sheet.

Scoop the dough against

the side of the bowl, using the lip of the bowl to
level off the bottom, then squeeze the scoop's
handle to release the dough onto a baking sheet. When dough begins to
stick in the scoop, rinse scoop with warm water.

 Scraping the bowl

Recipes that combine creamed fat and liquids can be

difficult to mix thoroughly, because the butter/sugar
mixture sticks to the sides of the bowl. The only sure
remedy for this is to stop mixing partway through and
scrape the sides and bottom of the mixing bowl with a
spatula.

 Slice and bake

- Shaped cookie doughs are frequently rolled into a log shape, and
sliced before baking. Any sturdy drop cookie batter can be
treated the same way; thick slices of dough will make a chewier
cookie, and thin slices will create crisper ones.

 Sifting flour
- Sifted flour has been passed through a strainer or screen to
aerate it, sometimes in concert with other dry ingredients. Sifted
flour is usually folded in with wet ingredients, in recipes where
the desired result is a light, spongy texture.

 Storing cookies
- The first thing to keep in mind when storing cookies is that they
need to be completely cool before you put them away, otherwise
they'll steam, soften up, and stick to each other. Cookies can
usually be stored at room temperature, in airtight containers, for
up to a week. Appropriate containers can be cookie jars or tins,
screw top plastic jars or snap-top plastic boxes, or a tightly
closed plastic bag. Bar cookies with lots of fruit or dairy
ingredients should be refrigerated, well-wrapped. If you plan to
store cookies for more than a week, we advise wrapping them so
air can't get to them, and freezing for up to 3 months.

 Stir
- Whisk together the dry ingredients, then add them to the wet
ones, stirring until the mixture is evenly combined.

Many cookie doughs and batters need no more than a

bowl and spoon to prepare.
Self-Check 2.1-7
 Information Sheet 2.1-8
Temperature ranges in baking pastry products
Learning Outcomes:
After reading this INFORMATION SHEET, YOU MUST be able to:
1.
2.

Baking is a very precise culinary art with lots of idiosyncrasies, from

ensuring accurate measurements to mixing ingredients in the correct
order. Many factors can affect the outcome of your baked goods,
including oven temperature. Read on to discover why oven
temperature is important, and how different types of ovens can have
an effect on how your baked goods turn out.

Oven Temperatures for Baking

is a chart that shows general temperature ranges and times,

depending on what you’re baking. However, always follow the recipe
you’re using and set the oven temperature to whatever the recipe
calls for.

Temperature Minutes
(°F)
Breads
Biscuits 425–450°F 10–15
Popovers 375°F 60
Yeast Bread 400°F 50–40
Cakes
Cupcakes 350–375°F 15–25
Layer Cakes 350–375°F 20–55
Angel Food/Sponge 350°F 10–15
Cookies 425–450°F 10–15
Scooped 425–450°F 10–15
Rolled Out 425–450°F 50–60
Pastries
Pie Crust 450°F 10–12
Pie Crust with Filling 400–425°F 45–55

Again, keep in mind that these are general temperatures and times.
Always follow the instructions on the recipe.

325°–350°F
This is the most common temperature range you’ll see in baking
recipes because of a scientific phenomenon known as the Maillard
reaction. Scientifically, the Maillard reaction is a form of non-
enzymatic browning, similar to caramelization. It’s a chemical
reaction that occurs between protein and sugar that turns food
brown and gives it a delicious flavor. It usually only occurs at or
above 300°F. The 325° to 350°F temperature range is ideal for
cooking something low and slow, like a roast. It’s also ideal for
baking cakes, since they contain lots of sugar — any hotter and the
exterior of the cake would bake faster than the interior, leaving it
burnt on the outside and gooey on the inside.

375°–400°F

This is the ideal temperature range for cookies. They don’t need to
be baked very long, but at this temperature the oven is hot enough
for the cookies to get nice and crisp on the outside without burning.

425°–450°F

This slightly higher temperature gives your food a nice, golden color
without you having to bake it for too long. Puff pastry needs to be
baked at this temperature range in order for the water in the dough
to turn into steam and release, thus puffing up the pastry.

475°–500°F

This is the hottest temperature you’ll be able to turn your oven to.
Baking pizza and bread at this high temperature ensures that the
dough rises before the gluten sets. See the chart below for a guide to
oven temperatures, and to convert Fahrenheit to Celsius, or vice
versa:
Fahrenheit (°F) Celsius (°C) Gas Number Oven Terms
225°F 110°C 1/4 Very cool
250°F 130°C 1/2 Very slow
275°F 140°C 1 Very slow
300°F 150°C 2 Slow
325°F 165°C 3 Slow
350°F 177°C 4 Moderate
375°F 190°C 5 Moderate
400°F 200°C 6 Moderately hot
425°F 220°C 7 Hot
450°F 230°C 8 Hot
475°F 245°C 9 Hot
500°F 260°C 10 Extremely hot
550°F 290°C 10 Broiling
 Information Sheet 1.1-9
Occupational health and safety
Learning Outcomes:
After reading this INFORMATION SHEET, YOU MUST be able to:
1.
2.