All-Purpose Flour ; Granulated Sugar 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. 2. 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. Th is module on Bread and Pastry Production 9 /10 will be of great help to the Technology and Livelihood Education students. Other types of pastry require further ingredients such as eggs, sugar or milk. Wheat flour is the most common type of flour used when baking with yeast. Identify the different baking tools and equipments and their uses; b. All dry and liquid ingredients are mixed together at once. 1. It adds colour and flavour. As a basic food worldwide, bread has come to take on significance beyond mere nutrition, evolving into a fixture in … The irresistible combination of sweet, salty, sticky, buttery, crispy, flaky, and tender is something you must experience to believe. 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.. Block/French Method: spreading the block of fat over 2/3 of the dough 2. Whisk flour, 2 tablespoons white sugar,... Chocolate Pudding Essay . A pastry blender is a basic essential tool for mixing pastry. Pastry chefs need more than just the basic tools like rolling pins and measuring cups. 24. The difference in puff pastry and basic pastry, as culinary school instructors will tell you, is not the ingredients. Recently added item(s) × You have no items in your shopping cart. 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. The French version consists of around 50% flour and 50% butter and eggs. Cake and Pastry Flour. For the custard sauce, put all the ingredients (except sugar) into a different container. Here are some of the tools that pastry chefs rely on. A basic cake is a mixture of flour, butter or … The tough, chewy nature of bread can therefore be seen as at the opposite end of the spectrum to a sweet, tender short dough. The three main ingredients in pie crust are flour, fat and water. Types, kinds, and classification of bakery products 4. Timer – is used to in timing baked products, the rising of yeast and to check the doneness of cakes. 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. It provides concepts necessary to … Classifications of Bread A systematic approach to the staff of life “Bread is basic. FAT, in the form of solid shortening, margarine or butter,or in the liquid form of oil contributes tenderness, moistness, and … 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. Method. Shortcrust pastry (pâte brisée) is the most basic pastry, used for sweet or savoury tarts (it contains little or no sugar). Students learn what are the functions of ingredients in the making of pastry. It traps air between the layers in flaky pastry. The puff pastry, however, includes more butter than basic pastry. 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. Liquid is added last. Flour is a basic ingredient in all bread making. OBJECTIVES At the end of 60-minure period with 70% proficiency level the students will be able to: a. Our Wacky Chocolate Cake Recipe is an example. It produces bread that has a higher volume because it contains more stretchy gluten. vanilla extract Procedure 1. title : the function of basic ingredients in baking and pastry rules and regulations related to personal hygiene , food safety and sanitation. LESSON PLAN IN BREAD AND PASTRY PRODUCTION (NCII) I. Most likely it was the original baked good, for at heart bread is nothing more than flour and water” (Joachim & Schloss, p. 64). 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. Cake. As with the basic pastry recipe most cooking school students learn, the ingredients and initial processes are practically the same. Biscuit Method: QUICK-BREADS (Biscuits and scones) Similar to the Pastry-blend method. Creaming – rubbing one or two ingredients against a bowl, using a wooden spoon or electric mixer to make the mixture soft and fluffy. How Ingredients change bread characteristics. 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. Salt is also key here; the authentic ones are about as savory as they are sweet. 2. With these essential ingredients, the baking possibilities are endless: think crusty breads and elaborate French pastries to simple three-ingredient pie crusts. Unlike bread, cakes and pastries require only a limited amount of gluten development. Reviewing previous lesson or presenting the new lesson. 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. Folding – usually applied in cookie and cake 3. From shelf-stable dry ingredients to refrigerated stand-bys, these are the essentials to always have on hand for a basic baker’s pantry. Function of fat: Fat shortens the mixture in shortcrust. The French version consists of around 50% flour and 50% butter and eggs. 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. Put the flour and salt in a large bowl and add the cubes of butter. 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. People think in concepts that are reduced to words such as: tree, house or […] Pastry is made with plain flour and no raising agents are added. Below are some common ingredients used in bread making. 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. Cake and pastry flour is therefore mixed to have a … Weighing scale –is used to measure ingredients in large quantities. 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. Home Baking. B. Too much gluten will lead to your cakes becoming tough and chewy, more like a sweet bread than a cake. Baking ingredients and its substitution 3. No forks or spoons required, just easy-to-pick-up party foods, so you can clean up in no time.Read More Review of the techniques in measuring and weighing baking ingredients. Home > Bread Ingredients > Liquid Ingredients. 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