The Bread Baking Pastry Industry . OBJECTIVES At the end of 60-minure period with 70% proficiency level the students will be able to: a. The three main ingredients in pie crust are flour, fat and water. ground cinnamon Frosting 1 cup confectioners’ sugar 4 ounces cream cheese ½ tsp. Timer – is used to in timing baked products, the rising of yeast and to check the doneness of cakes. The difference in puff pastry and basic pastry, as culinary school instructors will tell you, is not the ingredients. No forks or spoons required, just easy-to-pick-up party foods, so you can clean up in no time.Read More Liquid ingredients are important in bread making because they rehydrate and activate the yeast and bring together the flour and any other dry ingredients to make the dough. Cake. It's the preparation. vanilla extract Procedure 1. Liquid is added last. Cutting In – mixing fat with flour, using two knives or pastry blender, fat is cut into small pieces and coated with flour as in pastry and biscuit making. Below are some common ingredients used in bread making. The puff pastry, however, includes more butter than basic pastry. Pastry chefs need more than just the basic tools like rolling pins and measuring cups. With these essential ingredients, the baking possibilities are endless: think crusty breads and elaborate French pastries to simple three-ingredient pie crusts. Accurate measurement of ingredients 2. Wheat flour is the most common type of flour used when baking with yeast. Sweet pastry can be made with the addition of sugar and other ingredients. A pastry cutter, on the other hand, is used after the dough has been rolled, to cut out shapes as you would do with cookie cutters, or to cut strips of dough with a rotary-type of a cutter, for fancy pie crust tops or other pastry delicacies. Made with bread flour, the dough is a little different from croissants or puff pastry. BREAD AND PASTRY PRODUCTION NC II K to 12 – Technology and Livelihood Education 10 10 22. Function of fat: Fat shortens the mixture in shortcrust. 3. It produces bread that has a higher volume because it contains more stretchy gluten. It adds colour and flavour. 23. Th is module on Bread and Pastry Production 9 /10 will be of great help to the Technology and Livelihood Education students. title : the function of basic ingredients in baking and pastry rules and regulations related to personal hygiene , food safety and sanitation. The pastry is made from flour, butter, water and eggs for extra richness. It provides concepts necessary to … Bread flour is high protein flour. Creaming – rubbing one or two ingredients against a bowl, using a wooden spoon or electric mixer to make the mixture soft and fluffy. Pastry is made with plain flour and no raising agents are added. B. LESSON PLAN IN BREAD AND PASTRY PRODUCTION (NCII) I. Reviewing previous lesson or presenting the new lesson. Put the flour and salt in a large bowl and add the cubes of butter. Loaves made with bread flour rest for 10 to 15 minutes after rising and before shaping the loaves so the gluten relaxes a bit and the dough is easier to work. Recipes will vary depending on the type of pastry or bread your making but the are the basic ingredients, Short crust pastry is Flour, Fat a little salt and water. Most likely it was the original baked good, for at heart bread is nothing more than flour and water” (Joachim & Schloss, p. 64). In puff pastry, a certain amount of gluten formation is essential, but all of the gluten strands must lie in one plane to give strength to the horizontal sheets. Strainer – is used to strain or sift dry ingredients. All dry and liquid ingredients are mixed together at once. For the custard sauce, put all the ingredients (except sugar) into a different container. Baking ingredients and its substitution 3. People think in concepts that are reduced to words such as: tree, house or […] Based on the dough, pastry is divided into 3 groups: paste or liquid pastry (precisely in the form of solid paste), puff pastry (multiple), and short pastry. It traps air between the layers in flaky pastry. If you would like additional information on any ingredient, click on the name below. As I described in How to Make Bread and then again in Basic Bread Recipe, most bread recipes include 4 ingredients (not counting the sugar that the yeast ate) and a very straightforward mixing method.. This has been conceptualized to equip the m with the basic knowledge, skills, positive values and attitudes toward baking activities. As with the basic pastry recipe most cooking school students learn, the ingredients and initial processes are practically the same. Salt is also key here; the authentic ones are about as savory as they are sweet. Fat is then "cut into" the flour mixture until it resembles coarse cornmeal. Wheat flours include bread flour, all-purpose flour and whole wheat flour. A pastry blender is a basic essential tool for mixing pastry. Whisk flour, 2 tablespoons white sugar,... Chocolate Pudding Essay . FAT, in the form of solid shortening, margarine or butter,or in the liquid form of oil contributes tenderness, moistness, and … Salt is also added, but is not a major ingredient. Folding – usually applied in cookie and cake 25. All-Purpose Flour ; Granulated Sugar All pastry starts out as a combination of ingredients, such as flour, water, salt, butter or other fats, and is made by using different ingredients, mixing and baking techniques. Pastry chefs can often whip an ice-cream with as less as four ingredients, whisk them together in a bowl, get the desired texture and serve it right out of freezer. The basic dough is cooked over the stove and eggs are added thereafter to provide leavening. Bread may be served in different forms at any meal of the day, eaten as a snack and is even used as an ingredient in other culinary preparations. Home > Bread Ingredients > Liquid Ingredients. Threefold/Fourfold Method: fold the dough after the initial fold using a single or a double turn. While it is possible to make lovely pastries without many tools, the ultra-modern and painstakingly crisp lines you see on many pastries and decorated cakes requires the right equipment for the job. The French version consists of around 50% flour and 50% butter and eggs. Shortcrust pastry (pâte brisée) is the most basic pastry, used for sweet or savoury tarts (it contains little or no sugar). 1. Choux pastry is a sweet French pastry that lends itself well to being filled with piped creams and fillings to make delicious little treats such as éclairs and cream puffs. The basic difference between bread and pastry is that pastry is made from ingredients with high fat content so that the pastry has a flaky texture. 1. explain core concepts in bread and pastry production 2. discuss the relevance of the course 3. explore opportunities in bread and pastry production Quarter 1 Lesson 1: PREPARE AND PRODUCE BAKERY PRODUCTS 1. Method. From shelf-stable dry ingredients to refrigerated stand-bys, these are the essentials to always have on hand for a basic baker’s pantry. View All Home Baking; Baking Flour ; Bread Premixes; Gluten Free; Yeast, Improvers & Sour Dough Starters Biscuit Method: QUICK-BREADS (Biscuits and scones) Similar to the Pastry-blend method. Weighing scale –is used to measure ingredients in large quantities. Unlike bread, cakes and pastries require only a limited amount of gluten development. Our Wacky Chocolate Cake Recipe is an example. PROCEDURES A. Practicum : Measuring of Dry and Liquid Ingredients TLE_HEBP9-12PP-IIa-g-4 III- LEARNING RESOURCES A. References Tech-Voc Bread and Pastry Production Manual pge 8-10 IV. 2. Classifications of Bread A systematic approach to the staff of life “Bread is basic. 3 65 Super Easy Finger Foods to Make for Any Party From chips and dip to one-bite apps, finger foods are the perfect way to kick off a party. FLOUR. Other types of pastry require further ingredients such as eggs, sugar or milk. The French version consists of around 50% flour and 50% butter and eggs. How Ingredients change bread characteristics. Review of the techniques in measuring and weighing baking ingredients. The irresistible combination of sweet, salty, sticky, buttery, crispy, flaky, and tender is something you must experience to believe. The flaky or puff types of pastry are made in layers, and the fat is not mixed in as thoroughly. The basic trends in bread, bakery, and pastry innovation are related to health, pleasure, and convenience. Block/French Method: spreading the block of fat over 2/3 of the dough 2. Cake and pastry flour is therefore mixed to have a … The basic ingredients for bread are flour, water, salt and leaven, and so most often it is made from a dough containing no added fat. Flour and all dry ingredients are combined. Flour is a basic ingredient in all bread making. Choosing the Right Chocolate: Professional pastry chef advises that the chocolate you eat be better than the chocolate that you bake with. Types, kinds, and classification of bakery products 4. The tough, chewy nature of bread can therefore be seen as at the opposite end of the spectrum to a sweet, tender short dough. Students learn what are the functions of ingredients in the making of pastry. Identify the different baking tools and equipments and their uses; b. 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