PRINCESS ISY SALAZAR
G- 11 HONESTY
PREPARE AND
PRODUCE BAKERY
PRODUCT
PRINCESS ISY SALAZAR
G-11 HONESTY
Prepare and produce bakery
product involves the
knowledge and skills
required to prepare and
produce a variety of bakery
products
EGGS
Eggs
Add flavor and color
contribute to structure
Incorporate air when
beaten
Provide liquid, fat and
protein
Emulsify fat with liquid
Ingredients
CREAMING
Creaming
Rubbbing one two
ingredient in a bowl with
the help of a wooden spoon
or electric mixer to make a
soft fluffy mixture
The creamed mixture
should have both smooth
and grainy particles
CUTTING IN
Cutting in
Mixing fat and flour with
the use of a pastry blender
or two knives in a scissor
like manner
This method outs fat into
small pieces coating them
with flour to creat coarse
granular mixtures for
pastries and biscuits.
FOIDING
Folding
This is working with two
ingredients very gently to
retain air in the mixture
It often involves one
delicately textured
Ingredients such as beaten
egg white or whipped cream
which would be reduced to
nothing if handled crudely
and a better type mix
CUT AND
FOLD
Cut and fold
A combination of two
motions cutting
vertically trough the
mixture and turning
over and over by gliding
the spoon or rubber
scrapper across the
bottom of the mixing
bowl at each turn
BAETING
Beating
It is done to incorporate
air in a mixture by
mechanical agitation.
It could be finish with
the help of special
gadgets like wire
whisk,eggs beaters or
electric food mixers or
with a fork.
STIRRING
Stirring
It is often done with
a wooden spoon
rotating it through a
mixtures as long as
necessary usually
until the ingredients
are combined.
WHIPPING
Whipping
It is process of
beating eggs and
cream to fill
theme with air
and make them
thick and fluffy
SIFTING
Sifting
It is a process of
separating coarse
particles in the
ingredients by
passing through a
sleve
Air is incorporated
through this method
INGREDIENTS FOR
BAKING
MAJOR INGREDIENTS IN
BAKING :
1. FLOUR
[Link]
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[Link] AGENT
4. SHORTENING
[Link] INGREDIENTS
FLOUR
Flour is most commonly made
from wheat and when the word
"flour" is used without
qualification,it usually implies
wheat flour.
Types of flour
1. Hard flour
high in gluten and has the strongest
gluten strength.
2. Bread flour
made fron hard wheat
flour .
3. All- Purpose flour
also called as the general purpose flour
or the family flour.
[Link] flour
low in gluten and the result is a
finer texture .
[Link] flour
made from soft wheat flour.
SUGAR
Sugar is a sweet,soluble organic
compoud that belongs to the
carbohydrate group of food.
Types of Sugar
1. REGULAR GRANULATED SUGAR
OR WHITE SUGAR
2. CONFECTIONERS SUGAR OR
POWDERED SUGAR
3. BROWN SUGAR
SHORTENING
Any fat, which ,when
added to flour mixtures
incrrases tenderness
Examples of Shortening
1. Oil
2. Butter
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[Link] butter
LEAVENING AGENT
are gases that cause the dough
to rise
LIQUID INGREDIENTS
Provide moisture to rehydrate
and active the yeast and bring
together the flour and any other
dry ingredients to make the
dough
Types of Liquid Ingredients
1. Water
2. Milk and other daily products
TOOLS AND
EQUIPMENT
OVEN
Oven
Are essential for
producing breads,
cakes, pastries
cookie's,and other
baked products.
Ovens are enclosed
spaces in which food
is heated usually by
hot air.
MIXING
BOWL
Mixing bowl
The most useful mixing
bowl are made of
stainless steel and have
round bottoms
They are used for
general mixing and
whipping
The round construction
enables the whip to reach
all areas for through
mixing or whipping
CUTTER
Cutter
Many types of cutters are
used in the pastry
department
Cookie's cutter and pastry
cutters available in many
shapes cut decorative
shapes by stamping them
from rolled out dough cut
repetitive shapes quickly
and efficiently with
minimize loss of dough to
trimming and scaraps
THANK YOU....
