Republic of the Philippines Department of the Education ...

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Unit of Competency: PREPARE PASTRY PRODUCTS FOR PATISSERIES

Module No.: 1 Module Title: Preparing Pastry Products for Patisseries

Nominal Duration: 100 Hrs.

Republic of the Philippines

Department of the Education PUBLIC TECHNICAL-VOCATIONAL

HIGH SCHOOLS

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TABLE OF CONTENTS

TITLE PAGE

MODULE TITLE : Preparing Pastry Products for Patisseries

Lesson 1. Preparing baking ingredients, tools, utensils, and equipment 5-21

Lesson 2. Preparing pastry products 22-29

Lesson 3. Decorating and presenting pastry products 30-35

Lesson 4. Storing pastry products 36-37

MODULE TITLE : Preparing Yeast-Based Products

Lesson 1. Preparing, decorating and presenting yeast-based products 42-46

Lesson 2. Portioning and storing yeast-based products 47-50

MODULE TITLE : Preparing and Presenting Cakes

Lesson 1. Preparing basic and specialized cakes 55-64

Lesson 2. Preparing and using filling 65-69

Lesson 3. Decorating cakes 70-77

Lesson 4. Presenting cakes 78-81

Lesson 5. Storing cakes 82-83

MODULE TITLE : Preparing Sandwiches ( Hot and Cold )

Lesson 1. Preparing and presenting a variety of sandwiches 88-94

Lesson 2. Storing sandwiches 95-97

MODULE TITLE : Packaging prepared foodstuff

Lesson 1. Ensuring the suitable packaging, storing and transporting of food 102-105

Lesson 2. Selecting appropriate packaging material to specific foodstuff 106-108

Lesson 3. Packaging food according to needs 109-110

MODULE TITLE : Preparing appetizers and salads ( Hot and Cold )

Lesson 1. Preparing and presenting variety of appetizers 115-118

Lesson 2. Preparing and presenting hot and cold salads and dressings 119-130

Lesson 3.Storing appetizers and salads 131-132

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PREPARE PASTRY PRODUCTS FOR PATISSERIES

Module Title: PREPARING PASTRY PRODUCT FOR PATISSERIES

Module Introduction The lesson deals with the preparation of baking ingredients, tools, utensils and equipment for the production of baked products based on standard recipe. It also covers the knowledge, skills, and attitudes of patissiers in hospitality establishments in preparing and producing a variety of high-quality pastry.

Expected Outcome After completing this module, you should be able to:

1. prepare baking ingredients, tools, utensils and equipment. 2. prepare pastry products. 3. decorate and present pastry and bakery products. 4. store bakery products.

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PRE-TEST Direction: Read each of the following questions carefully. Answer each by

encircling the letter which corresponds to the best answer.

1. Which of the following are small flat sweet cakes? a. biscuits c. muffins b. cookies d. pies

2. What type of flour is commonly used in baking cookies?

a. all purpose c. cake b. bread d. potato

3. What type of cookies is made from dough that is cut with a special cutter to form shapes for special occasions? a. bar c. refrigerated b. pressed d. rolled

4. Which of the following baked products is mixed in the same method as

cookies? a. biscuits c. muffins b. cakes d. pies

5. Which type of cookie needs freezing before it is cut into desired shapes prior

to baking? a. bar c. refrigerated b. pressed d. rolled

6. What is the secret of a delightful pastry?

a. dough c. ingredients b. filling d. pie crust

7. Which of the following must be done first when baking cookies?

a. apply frosting c. cream butter b. blend ingredients d. sift flour

8. At what temperature level can gluten development be controlled?

a. boiling c. freezing b. cold d. room temperature

9. Which of the following characteristics best describes a good pastry?

a. moist c. soft b. pale d. tough

10. What is a good indicator of a well-baked pie crust? a. rough c. soft b. smooth d. under baked

11. Which of the following is a good example of a single-crust pie?

a. buko pie c. hopia b. durian tart d. empanada

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12. What is a flour mixture that is thick enough to be rolled or kneaded? a. batter c. crust b. cream d. dough

13. Which of the following is a good example of a double pie crust?

a. buko pie c. hopia b. durian tart d. empanada

14. What chemical composition found in flour is responsible for the structure of

a baked product? a. carbohydrates c. gluten b. fiber d. vitamins

15. Who among the following is an expert who specializes in pastries and sweets?

a. baker c. chef b. bartender d. patissier

16. What kind of baked product can be best filled with cheese, egg, butter,

hotdog and the like? a. biscuits c. cookies b. bread d. pastries

17. Which of the following are the ingredient/s placed between the slices of

bread or pastries? a. fillings c. icing b. frosting d. toppings

18. Which of the following types of bread is best used for sandwich?

a. Loaf bread c. wheat bread b. Raisin bread d. rye bread

19. Which of these ingredients are used for fillings?

a. egg and cheese c. meat and fish b. jellies and marmalade d. ham and cheese

20. Which of the following types of sandwich is grilled before serving?

a. cream sandwich c. wheat meal

b. hot sandwich d. slice white sandwich

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LESSON 1

PREPARING BAKING INGREDIENTS, TOOLS, UTENSILS, AND

EQUIPMENT INTRODUCTION The lesson deals with the preparation of baking ingredients, tools, utensils, and equipment for the production of baked products based on standard recipes. It also includes the proper use of equipment and utensils and the accurate measurement of ingredients.

ASSESSMENT CRITERIA

1. Baking ingredients are identified properly according to standard recipes.

2. Baking ingredients are classified according to quality and quantity. 3. Baking tools, utensils, and equipment are identified and prepared

based on required tasks. 4. Baking tools, utensils, and equipment are checked for defects and

damages. DEFINITION OF TERMS: BAKING TERMS There are different terms that will help you understand the baking process and appreciate it as an art and science too. Bain Marie - (French) (bahn mah-REE) - (1) A hot water bath that is used to keep food warm on top of a stove, to cook custards and baked eggs in the oven without curdling or cracking or to hold sauces and to clarify butter. (2) The term is also used for a cooking utensil which is a fairly large pan (or tray) partly filled with water. The food is placed in so that it is not cooked too quickly or harshly. Example

of this is baking chocolate or cheesecake. Bake – to cook by dry heat in the oven or an enclosed space. Baker's Percentage Method - Recipe formulas for food service especially when making large quantities expressed in percentages for more accuracy. The formula is then converted to pounds and ounces. Batter – any mixture of flour, liquid, and other ingredients that is thin enough to pour or drop. Beat - To mix rapidly, smoothing the ingredients and adding air, using a wire whisk, electric hand mixer or stand mixer.

http://www.baking911.com/howto/waterbath_prepare.htm

http://www.baking911.com/cakes/cheesecake101.htm

http://www.baking911.com/howto/bakers_percentages.htm

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Choux Pastry - (shoo) – This is derived from the French word, "chou" which means "cabbage." It is used to describe layered pastry, which resemble the leaves of cabbage. It is a kind of pastry made from smooth dough consisting of flour, water, salt, butter, eggs, and sometimes sugar. This pastry is used for cream puffs, éclairs, beignets, and other dishes requiring a puff pastry. Cream – To cream is to rub, mash, or work shortening against the side of the bowl with the back of a spoon until it is smooth and creamy. Cream of Tartar – This is a common name for potassium bitartrate, a by-product of wine-making. It is a major ingredient in baking powder and is used to stabilize beaten egg whites.

Custard – is a combination of eggs and milk, sweetened or unsweetened, cooked in a double boiler (as soft custard), or baked in an oven to give it a jelly-like consistency. Custards require slow cooking and gentle heat in order to prevent separation or curdling. Cut and fold – is a combination of two motions - to cut vertically through the mixture and to turn over by sliding a tool across the bottom of the mixing bowl at each turn. Proper folding prevents loss of air. Cut In – means to combine shortening and flour mixture until particles are pea size enough to be used in making biscuits or pastry. A pastry blender or two forks are used. Whip – means to beat rapidly with a beater or mixer to incorporate air and increase volume. Egg white, cream, and gelatin mixtures are often whipped. Fold – is to combine delicate ingredients such as beaten egg white or whipped

cream with other mixture without losing air that has been beaten in.

Sift – is to pass dry ingredients through a sifter.

Grease – is to rub a pan or griddle with a thin layer of shortening or oil to prevent sticking.

Dough – is any mixture of flour, liquid, and other ingredients that is thick

enough to hold its shape. Confectioner’s sugar – is also called icing or powdered sugar. It is sugar that has

been pulverized.

Milk bread – is a white wheat bread whose liquid content is milk or it contains not less than 8.8 parts of milk solids for each 100 parts of flour.

http://www.baking911.com/pastry/pateachoux.htm

http://www.baking911.com/pantry/other.htm

http://www.baking911.com/howto/egg_whites_beat.htm

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SELF–CHECK Direction: Answer the following questions on your test notebook.

1. What are the different baking terms? Explain each. 2. What is the importance of knowing baking terms?

REFERENCES: Badajos, Marilou B. et. Al, TECHNOLOGY AND LIVELIHOOD EDUCATION III PIES AND PASTRIES, Copyright 2005 Gisslen, Wayne, PROFESSIONAL COOKING Copyright 2007, pp. 977-999

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INFORMATION SHEET 1.1

Weights and Measures

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SELF–CHECK

Direction: Answer the following on a sheet of paper. A. Give the abbreviations

1. ounces 2. pound

3. teaspoon 4. bushel 5. gallon

B. Give the equivalents

1. 1 bushel = ___ pecks 2. 1 peck = ___ ml 3. 1 pint = ___ cups

4. 1 cup = ___ tablespoon

REFERENCE: Badajos, Marilou B. et. Al, TECHNOLOGY AND LIVELIHOOD EDUCATION III PIES AND PASTRIES, Copyright 2005 Gisslen, Wayne, PROFESSIONAL COOKING Copyright 2007, pp. 977-999

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KITCHEN AND BAKING UTENSILS

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BAKING EQUIPMENT

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SELF–CHECK Direction: On a sheet of paper, identify the following tools and equipment.

1. Measuring spoon 2. Spatula 3. Rubber scraper

4. Mixing bowl 5. Utility tray 6. Rolling pin

7. Pastry blender 8. Chopping board

9. Muffin pan 10. Double boiler

REFERENCE: Badajos, Marilou B. et. Al, TECHNOLOGY AND LIVELIHOOD EDUCATION III PIES AND PASTRIES, Copyright 2005 Gisslen, Wayne, PROFESSIONAL COOKING Copyright 2007, pp. 977-999

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Basic Ingredients in Cooking

Sugar is used as sweetener, and acts as an agent for tenderness, texture, color and preservative.

Eggs provide leavening and add color, texture, flavor, and richness to the batter. They are very important in helping to bind all the other ingredients together. Beaten eggs are leavening

agent as they incorporate air into the batter, that will expand when heated in the oven and cause the cake to rise.

Butter, margarine, or other shortening Fats used in baking to tenderize the product by shortening gluten strands.

LEAVENING AGENTS Baking powder and baking soda Both baking powder and baking soda are chemical leavening agents that cause the batter to rise when baked. The leavener enlarges the bubbles which are already present in the batter produced through creaming of ingredients.

Baker's yeast, like baking powder and baking soda, is used to leaven baked goods. The difference between these two leaveners is that baking powder/soda reacts chemically to produce the carbon dioxide that makes the baked goods rise. Yeast on the other hand, is a living organism and the carbon dioxide it produces is the result of the yeasts feeding on the dough. The two forms of baker's yeast are: compressed / fresh yeast and dehydrated granules / dry yeast.

Liquid- necessary for hydrating dry ingredients, flour proteins; milk, juices, coconut milk and water are commonly used.

Salt improves the flavor of yeast breads and retards yeast activity

Flour - Baking flour contributes body and structure, texture and flour to baked goods.

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How to Measure Ingredients

The accurate measurement of ingredients is important to assure good results. There is a particular measuring cup and spoon for dry and liquid ingredients. Measuring Dry Ingredients Sift flour and other dry ingredients before measuring them. Fill the cup or spoon until full. Do not shake or tap the cup. Level off the cup with a spatula. If most recipes call for brown sugar, pack and press it firmly into the cup. Measuring Shortening, Butter, and Mayonnaise Pack the shortening into the cup so that all air spaces are pressed out. Level off the cup with a spatula.

Measuring Liquids

Use liquid measuring cups for liquids. Always check the measurement at eye level. When measuring a thick liquid lightly grease the measuring cups. Baking Ingredient Substitutions and Recommended Amounts

Sometimes you may find it necessary to substitute one ingredient for another in a recipe. But using a different ingredient may change both the taste and texture of your baked product, so it is a good idea before substituting to understand the role that ingredient plays in the recipe. Use this table as a guideline only.

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INGREDIENT AMOUNT SUBSTITUTION

Baking Powder, double-acting

(Rule of Thumb: 1 teaspoon for every 1 cup of flour)

1 teaspoon 1/4 teaspoon baking soda plus 1/2 teaspoon cream of tartar plus 1/4 teaspoon cornstarch

1 1/2 teaspoons single-action baking powder

1/4 teaspoon baking soda plus 1/2 cup (120 ml) buttermilk, sour milk or yogurt to replace 1/2 cup (120 ml) non-acidic liquid

Baking Powder, single-acting 1 teaspoon 2/3 teaspoon double-acting baking powder

1/4 teaspoon baking soda plus 1/2 teaspoon cream of tartar plus 1/4 teaspoon cornstarch

Baking Soda (Sodium Bicarbonate)

(Rule of Thumb: 1/4 teaspoon for every 1 cup of flour)

1/2 teaspoon 2 teaspoons double-acting baking powder (must replace the acidic liquid in recipe with non-acidic liquid)

1/2 teaspoon potassium bicarbonate

Chocolate, Bittersweet or Semi-sweet

1 ounce (30 grams)

½ ounce (15 grams) unsweetened chocolate plus 1 tablespoon (15 grams) granulated white sugar

,Chocolate, milk 1 ounce (30 grams)

1 ounce (30 grams) bittersweet or semi-sweet chocolate plus ½ tablespoon (7 grams) granulated white sugar 1 ounce (30 grams) milk chocolate

Chocolate, Unsweetened 1 ounce (30 grams)

3 tablespoons (20 grams) natural cocoa powder (not dutch-processed) plus 1 tablespoon (14 grams) unsalted butter, vegetable oil or shortening

Chocolate, White 1 ounce (30 grams)

1 ounce (30 grams) milk chocolate 1 ounce (30 grams) sweet dark chocolate

Cocoa Powder, Dutch-Processed 3 tablespoons (20 grams)

3 tablespoons (20 grams) natural unsweetened cocoa powder plus 1/8 teaspoon baking soda

1 ounce (30 grams) unsweetened chocolate plus 1/8 teaspoon

http://www.joyofbaking.com/bakingsoda.html



http://www.joyofbaking.com/cocoa.html

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baking soda (reduce fat in recipe by 1 tablespoon)

3 tablespoons (20 grams) carob powder

Cocoa Powder, Natural Unsweetened

3 tablespoons (20 grams

3 tablespoons (20 grams) Dutch-processed cocoa plus 1/8 teaspoon cream of tartar, lemon juice or white vinegar 1 ounce (30 grams) unsweetened chocolate (reduce fat in recipe by

1 tablespoon 3 tablespoons (20 grams)carob powder

Coconut milk, fresh 1 cup (240ml) 1 cup (240 ml) canned coconut milk (not low fat) 3 tablespoons canned cream of coconut plus enough hot water or milk to equal 1 cup (240 ml) ¼ cup (60ml) coconut cream powder plus 1 cup (240 ml) hot water or milk

Coconut cream, fresh 1 cup (240 ml) 1 cup (240 ml) canned coconut cream 1 cup (240 ml) top layer of canned coconut milk (not low fat) (do not shake or stir can before skimming) 1 cup (240 ml) heavy whipping cream (35% butterfat) plus ½ cup coconut cream powder

Coffee, strong brewed ¼ cup (60 ml) 2 tablespoons (10 grams) instant espresso powder dissolved in 3 tablespoons hot water

Corn Syrup, Dark 1 cup (240 ml) 3/4 cup (180 ml) light corn syrup plus 1/4 cup (60 ml) light molasses

Corn Syrup, Light 1 cup (240 ml) 1 cup (240 ml) dark corn syrup

1 cup(240 ml) treacle

1 cup (240 ml) liquid glucose

1 cup (240 ml) honey

1 cup (200 grams) granulated

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white sugar (increase the liquid in the recipe by 1/4 cup (60 ml))

Cornstarch or Corn flour (for thickening)

1 tablespoon (15 grams)

2 tablespoons (25 grams) all purpose flour

1 tablespoon (15 grams) potato starch or rice starch or flour

1 tablespoon (15 grams) arrowroot

2 tablespoons (25 grams) quick-cooking (instant) tapioca

Cream of Tartar 1/2 teaspoon 1/2 teaspoon white vinegar or lemon juice

Cream, Sour 1 cup (225 grams) (8 ounces)

1 cup (225 grams) plain yogurt

3/4 cup (180 ml) sour milk, buttermilk or plain yogurt + 1/3 cup (75 grams) melted butter

1 cup (225 grams) cr?e fra?/font>che

1 tablespoon lemon juice or vinegar plus enough whole milk to fill 1 cup (240 ml) (let stand 5-10 minutes)

Fats, Unsalted Butter 1/2 cup (113 grams)

1/2 cup (113 grams) salted butter (decrease the salt in recipe by 1/4 teaspoon)

1/2 cup (113 grams) margarine

1/2 cup (113 grams) solid vegetable shortening or lard

Fats, Lard 1/2 cup (113

grams)

1/2 cup (113 grams) solid

vegetable shortening

1/2 cup (113 grams) plus 1 tablespoon (14 grams) unsalted butter

Fats, Margarine 1/2 cup (113 grams)

1/2 cup (113 grams) salted or unsalted butter

1/2 cup (113 grams) solid vegetable shortening

Fats, Solid Vegetable Shortening 1/2 cup (113 grams)

1/2 cup (113 grams) salted or unsalted butter

1/2 cup(113 grams) lard

http://www.joyofbaking.com/Butter.html

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1/2 cup (113 grams) margarine

Flour, All Purpose 1 cup (140 grams)

1 cup (110 grams) plus 2 tablespoons (20 grams) sifted cake flour

1 cup (140 grams) self-rising flour (omit baking powder and salt from recipe)

7/8 cup (130 grams) rice flour (starch) (do not replace all of the flour with the rice flour)

1/2 cup (65 grams) white cake flour plus 1/2 cup (75 grams) whole wheat flour

FLOUR, Bread 1 cup (160 grams)

1 cup (140 grams) all purpose flour

FLOUR, Cake 1 cup (130 grams)

3/4 cup (105 grams) all purpose flour plus 2 tablespoons (30 grams) cornstarch

FLOUR, Pastry 2 cups (270 grams)

1 1/3 cup (185 grams) all purpose flour plus 2/3 cup (85 grams) cake flour

FLOUR, Rice 1 cup (150 grams)

Equal amounts of cake or pastry flour

FLOUR, Self-Rising 1 cup (140 grams)

1 cup (140 grams) similar grade (all purpose) flour plus 1 1/2 teaspoons baking powder plus 1/4 teaspoon salt

FLOUR, Whole Wheat 1 cup (150 grams)

7/8 cup (120 grams) all purpose flour plus 2 tablespoon (6 grams) wheat germ

1 cup graham flour

YEAST, active dry 1 envelope (1/4 ounce) (7 grams)

1 scant (7 grams) tablespoon active dry yeast

1 cake (3/5 ounce) fresh compressed yeast

1 tablespoon (7 grams) fast-rising active yeast

YEAST, compressed 1 cake (3/5 ounce)

1 (1/4 ounce) envelope (7 grams) active dry yeast

1 scant tablespoon (7 grams) active dry yeast

YEAST, instant 1 tablespoon 1 tablespoon active dry yeast

http://www.joyofbaking.com/flour.html





http://www.joyofbaking.com/Yeast.html

http://www.joyofbaking.com/Yeast.html

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Ten Baking Safety Checks

Wash hands for 20 seconds (before starting, when returning to food) with warm water and soap all over hands and wrists, rinse well, and dry with a clean towel.

Use clean dishtowels and change daily.

Clean work surface and sink before, after, and as needed (sanitize with 1 teaspoon bleach added to 1 quart water).

Store eggs in cartons (not refrigerator door) at 40°F. Clean up immediately (any raw egg drips).

Tie or hold back hair.

Raw dough or batter is not to be eaten. Dough or batter should be covered and refrigerated if not baked right away.

Place oven rack where it is needed before preheating the oven. An oven thermometer should hang inside.

Make available by the oven two clean, dry oven mitts or pads.

Counter space and cooling rack must be ready for hot baked food when it is removed from the oven. Make sure there is a clear traffic path to it.

Clean containers or new plastic bags should be used for storing baked products.

SELF-CHECK Direction: Demonstrate correct measuring techniques for dry ingredients, liquid

ingredients and small quantities of ingredients. RESOURCES: baking Ingredients baking tools, utensils, and equipment

REFERENCES:

http://search .www.yahoo.com

www.themayakitchen.com www.joyofbaking.com http://www.google.com.ph/#pq=ovens

LESSON 2

PREPARING PASTRY PRODUCTS

INTRODUCTION The lesson focuses on how to bake pies and pastries consisting of fruit, meat, cheese, spices and others with an upper or under crust or both.

http://search/

http://www.themayakitchen.com/

http://www.joyofbaking.com/

http://www.google.com.ph/#pq=ovens

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ASSESSMENT CRITERIA

1. A variety of pastry products is prepared according to standard recipes and desired characteristics.

2. Ingredients are selected, measured, and weighed according to recipe requirements and established standards and procedures.

3. Appropriate equipment is used according to required pastry products and standard operating procedures.

4. Dough is prepared in accordance with enterprise standards. 5. Products are proofed according to specified temperature and other

conditions.

6. Pastry products are cooked and baked according to proper techniques and appropriate conditions.

7. Required oven temperature is selected to bake pastry in accordance with the desired characteristics, standard recipe specifications and enterprise practices.

DEFINITION OF TERMS

patisseries- French pâtissier, from Old French pasticier, pastitz cake

flaky – tendency of crust to separate into layers.

crust - the hardened exterior or surface part of bread; the pastry cover of a pie

prick - mark or shallow hole made by a pointed instrument to allow escape of steam

gash - deep long cut; a deep narrow depression or cut snug – to cause to fit closely; to make snug; to secure by fastening or lashing down

crimp – to pinch or press together (as the margins of a pie crust) in order to seal

.

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Pastries

Pastries are shortened flour products characterized mainly by their

flakiness and tenderness. These qualities make them delightful dessert or snack foods. What makes them popular are the varied seasonal fruits used

as fillings. Among the favorites are buko, banana, mango, and pineapple. Types of Pie Crust

Single pie crust – a pie lined with single crust topped with fillings. Double pie crust – a pie lined with crust topped with fillings and covered

with another crust.

1. Measure unsifted flour. Combine with salt when sifting into the bowl. Measure lard kept at room temperature and add to the flour mixture. Use a pastry blender or cut using two knives to blend until the mixture looks like a coarse meal.

2. Measure cold water and sprinkle over the flour mixture. Press dough together with a knife adding a few drops of water until dough holds together.

3. Sprinkle a little flour on the kneading board and rolling pin. Place the dough on the board and form it into a ball with your hand.

4. From the center, roll the dough to the edges. Be sure to keep an even thickness of the

dough in all directions to produce a perfect circle. Keep the dough an inch bigger than the pie plate.

5. Transfer the dough from the board to the pie plate using the rolling pin. Roll the dough around the rolling pin, then unroll over the pie plate carefully to prevent breaking the dough. Fit the dough well on the plate and prick it liberally with the tines of a fork. Bake in a preheated oven at 450°F or 230°C for 12 to 15 minutes.

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Basic Recipes for Pie Crust

Ingredients: Single Pie Crust Double Pie Crust All-purpose flour 1 c 2c Salt ½ tsp 1tsp Shortening 1/3 c 2/3 c

Water (cold) 2 to 3 tsp 4 to 5 tsp

Procedure for Single Pie Crust:

1. Measure unsifted flour. Combine with salt when sifting into the bowl. Measure lard kept at room temperature and add to

the flour mixture. Use a pastry blender or cut using two knives to blend until the mixture looks like a coarse meal.

2. Measure cold water and sprinkle over the flour mixture. Press

dough together with a knife adding a few drops of water until dough holds together. Sprinkle a little flour on the kneading board and rolling pin.

Place the dough on the board and form it into a ball with your hand.

3. From the center, roll the dough to the edges. Be sure to keep

an even thickness of the dough in all directions to produce a perfect circle. Keep the dough an inch bigger than the pie plate.

4. Transfer the dough from the board to the pie plate using the rolling pin. Roll the dough around the rolling pin, then unroll over the pie plate carefully to prevent breaking the

dough. Fit the dough well on the plate and prick it liberally with the

tines of a fork. Bake in a preheated oven at 450°F or 230°C for 12 to 15 minutes.

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Procedure for Double Pie Crust:

Mix all the ingredients required for a double pie crust following the same procedure as the single crust. Divide the dough into two. Roll out first the lower crust and fit it carefully on a pie plate. Prick liberally and set aside.

Prepare the desired filling and place it over the prepared

lower crust. Roll out the other half of the dough and place it over the lower crust to cover the filling.

Cut off the lower crust at pan edge. Cut the edge of the top crust ½ inch wider than the lower crust. Tuck the edge of the top crust under the edge of the lower crust.

Crimp the edge of the crust with the tines of a fork or the tip of a teaspoon. The top of a double pie crust is gashed to let steam out. Bake double crust pies at 425°F or 218°C for 30 to 35 minutes if the filling is uncooked and 25 minutes if the filling is cooked. The pie crust is ready when it is flaky and becomes golden brown in color.

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SELF–CHECK Direction: On your test notebook answer the following questions.

1. What are the types of pie crust? 2. What is the procedure in making a pie crust?

REFERENCES: Llagas, Avelina T. et al., HOME TECHNOLOGY VULINARY ARTS 1,

pp 37-39. Badajos, Marilou B. et. Al, TECHNOLOGY AND LIVELIHOOD EDUCATION III PIES AND PASTRIES, Copyright 2005

Gisslen, Wayne, PROFESSIONAL COOKING Copyright 2007, pp. 977-999

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ACTIVITY SHEET 2.1 Recipes Using Single and Double Pie Crust

one-crust pie two-crust pie tarts turnovers

MANGO CREAM PIE (Courtesy of US Wheat Associates)

Use Single Pie Crust, Prebaked Filling:

1 ¾ c milk, evaporated 3 pieces mangoes, ripe, sliced 1c sugar ¼ c cold water ¼ c cornstarch 2 tbsp. gelatin, unflavored 2 tbsp. water 3 tbsp. sugar

Procedure:

3. Blend and bring to boil the milk and sugar. Suspend starch in water. 4. Stir this into the milk mixture over medium heat, stirring continuously until

the mixture has thickened. 5. Add the butter and blend until the mixture is smooth. 6. Remove it from fire. Pour into the prebaked shell. Set aside.

Prepare the mangoes. Arrange them on top of the prepared cream. Suspend gelatin in cold water. Add sugar. Heat until the gelatin is dissolved and pours over

the pie. Chill until the gelatin is set.

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ACTIVITY SHEET 2.2

BUKO PIE Use Double Crust Pie. Roll out half of the dough for the lower crust and fit snugly into the pie plate. Prick and set aside. 2 c slivered young coconut meat ¾ c sugar ½ c coconut water ½ c evaporated milk Flavoring, if desired

Procedure:

1. Prepare the pastry dough for a double crust pie. 2. Roll out the lower crust and fit into the pie plate. 3. Prick liberally and set aside. 4. Blend all the ingredients for the filling together. 5. Cook over low heat stirring constantly until thick. 6. Pour into the pastry-lined pan. Top with the second crust. 7. Bake as directed for double pie crust.

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SELF-CHECK Direction: Plan for a laboratory activity. Make sample pastries:

Standard Score Sheet for Pastry

(US Wheat Associates)

Name of Recipe ______________________________________________________________

Scorer ______________________________________________________________________

Good (3)

Fair (2)

Poor (1)

Outside Characteristics:

Shape: Even thinness all over; neat even edge

Size: Fits pan well

Color: Light golden brown with darker brown edge

Crust: Slightly blistered; rough; not smooth or leathery looking

Inside Characteristics:

Texture: Delicately crisp; flaky; not compact or

soggy

Tenderness:

Easily cut but not crumbly or tough

Flavor: Rich; delicate; no scorched fat or salty taste; does not overpower taste of filling

Score: (Maximum – 21 points)

Comments:

RESOURCES

Tools and Equipment Ingredients for Buko/ Mango Cream Pie

Double Crust Pie One Crust Pie

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REFERENCES: Technology and H.E. III, SEDP series, Cookies pp. 49-56 Pies and Pastries pp. 57-61

LESSON 3

DECORATING AND PRESENTING PASTRY PRODUCTS

INTRODUCTION The lesson focuses on how to decorate and present pastry products.

ASSESSMENT CRITERIA

1. Pastry goods are filled and decorated in accordance with standard recipes, enterprise standards, and customer preferences.

2. Pastry items are finished according to desired product characteristics. 3. Pastries are presented according to established standards.

DEFINITION OF TERMS INFORMATION SHEET 3.1

Pies and pastries, like cakes, are delightful to eat especially when they are baked properly and attractively served. They are also popular as desserts, can be served as main dishes, like meat and poultry pastries. Decorating pastries is fun. Here are some ways of decorating pastries.

meringue - a beaten egg whites and sprinkled with sugar, use to top or cover pie. glaze - to make pastry shiny or glossy by coating with syrup or clear gelatin fluted fruits - topped with fresh sliced of fruits to complement flavor and

appeal.

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Ways of decorating pie

Different Ways of Filling Pies and Pastries One Crust Pie

One way of filling pies and pastries is to line a pie pan with a thin layer of pastry dough and bake. Then, a cooked filling is poured onto the shell and cooled. Sometimes, the filling can be topped with meringue or whipped cream, if desired. Examples are lemon–meringue, and chocolate cream pies.

Another way is to pour uncooked filling onto the unbaked shell and bake them together. Examples are custard and pumpkin pies.

Another variation is to place the pastry dough on top of cooked or uncooked fruits, vegetables, meat or poultry in a deep dish to serve as covers and are baked together. Examples are deep–dish chicken, apple pies and creamed meat dishes.

Two Crust Pie

As the term implies, one layer of pastry dough which serves as the lining is filled up with a filling of one’s choice and covered with another layer of pastry dough which is sealed and fluted at the edge and bake. Example: buko and pineapple pies.

Tarts

These are either one-crust or two-crust pies made for individual servings. You can make fancy designs and shapes. Tarts are light, and its crust is usually less than an inch thick. Special type of molders which are shallow and fluted are used to bake tarts.

33

Turnovers

These are two crust pies but small enough for individual servings. Uncooked or cooked filling is placed on one half of a thin layer of circular or rectangular pastry dough, and the other half folded over it. The edges are then sealed and pinched or fluted. Then the turnovers are baked. Examples are chicken and apple turnovers.

Finishing your pie

For glazed finish, brush pastry with beaten egg yolk

To have shiny crust, brush lightly with milk, then bake.

To give sugary finish, moisten crust with little water or egg white then sprinkle with sugar before baking

Tips for pies

Use butter that is cold

Cut fat into the flour until pea-size crumbs are formed. These will coat the flour particles and prevent too much absorption of liquid

Add enough water to form a ball of dough Starches for Filling To avoid lumping, starches must be mixed with a cold liquid or sugar before being added to a hot liquid. Sugar and acid reduce the thickening power of starch. When possible, all or part of the sugar and strong acids like lemon juice should be added after the starch has thickened.

Fruit Fillings 1. Fresh fruits 2. Frozen fruits 3. Canned fruits 4. Dries fruits (must be dehydrated by soaking and simmering before

adding into pie fillings) Cooked Juice Methods 1. Drain the juice from the fruit. 2. Measure the juice, if necessary adds water. 3. Bring to a boil. 4. Dissolve the starch in cold water and stir into boiling juice. Return the juice to the boil and cook until it is clear and thickened. 5. Add sugar, salt, and flavoring and stir until dissolved. 6. Pour the thickened juice over the drained fruits and mixed gently. 7. Cool. Cooked Fruit Method

1. Bring the fruit and its juice to boil. Sugar may be added to the fruit to draw out juices.

2. Dissolve the starch in cold water and stir into the fruits. Return the fruit mixture to a boil and cook until clear and thickened.

3. Add sugar, salt, and flavorings and other ingredients and stir until dissolved. 4. Cool as quickly as possible.

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Éclair Paste Éclairs and cream puffs are made from dough called éclair paste or choux paste. The French name pate a choux (pot a shoo) means “cabbage paste” to the fact that cream puffs look like little cabbage. Éclair paste must be firm enough to hold its shape when piped from a pastry bag. Proper baking temperature should start at a high temperature 425°F- 475°F / 215°C – 245°C, for the first ten (10) minutes to develop a steam. Then reduce the heat being removed from the oven. If to 375°F to 425°F / 190°C to 215°C to finish baking and set the structure. The products must be firm and dry before being removed from the oven. If they are cooled too quickly, they may collapse. *Puff Pastry

Puff pastry is rolled - in dough made of many layers of fat sandwiched in between layers of dough. It contains no yeast. Steam, created when the moisture in the dough layers is heated, is responsible for the rising power of puff pastry. *Meringues Meringues are beaten egg whites sweetened with sugar used for pie toppings and cake icing. Bake meringues in a slow oven until crisp. Chopped nuts may be folded into meringue before forming and baking to make desserts flavorful.

Don’t handle the dough too much because this will develop the gluten and the crust will not be tender and flaky.

It is best to roll the dough between two sheets of wax paper or plastic. Avoid dusting too much flour

SELF-CHECK Direction: Answer the following questions. Write your answer in a sheet of paper.

1. Why do you need to control the development of gluten in pastry making? How does it affect the product?

2. Enumerate different fillings appropriate for pastry. 3. Give examples for each type of pie:

a. one crust b. double crust

c. tarts d. turnovers

Direction: Prepare a pastry using different fillings for each type:

a. one-crust b. double-crust c. tarts d. choux paste

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Standard Score Sheet for Pastry

(US Wheat Associates)

Name of Recipe _________________________________________________________

Scorer __________________________________________________________________

Good (3)

Fair

(2)

Poor (1)


Shape: Even thinness all over; neat even edge

Size: Fits pan well

Color: Light golden brown with darker brown edge

Crust: Slightly blistered; rough; not smooth or leathery looking

Inside Characteristics:

Texture: Delicately crisp; flaky; not compact or soggy

Tenderness:

Easily cut but not crumbly or tough

Flavor: Rich; delicate; no scorched fat or salty taste; does not overpower taste of filling

Score: (Maximum – 21)

Comments:

RESOURCES tools equipment

ingredients

REFERENCE Badajos, Marilou B. et. Al, TECHNOLOGY AND LIVELIHOOD EDUCATION III PIES AND PASTRIES, Copyright 2005 Gisslen, Wayne, PROFESSIONAL COOKING Copyright 2007, pp. 977-999

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LESSON 4

STORING PASTRY PRODUCTS INTRODUCTION The lesson deals with the appropriate storage and preservation of pastry products. ASSESSMENT CRITERIA

1. Pastry and bakery products are stored according to established

standards and procedures. 2. Appropriate packaging is selected to maintain the quality of the

product. DEFINITION OF TERMS


STORAGE OF PASTRY PRODUCTS

Most baked products except those that are served hot, may be stored at room temperature for a few days, provided that they are placed in tightly covered containers to prevent drying out and crushing. They may be individually wrapped

in moisture and vapor-proof packaging materials, then boxed or canned. Pies with cream or fruit fillings, cream puffs and cakes with butter icing must be refrigerated after these are adequately wrapped. Consume them within several days.

For longer storage: cakes, pies, cookies, biscuits and muffins may be frozen

after wrapping properly in moisture and vapor-proof materials. To serve and refreshen, thaw out at room temperature with circulating air to prevent moisture from settling into the crumb causing sogginess. Fruit pies may be reheated in a moderately hot oven (190°C or 375°F) for three to free minutes.

SELF-CHECK

A. Direction: Answer the following questions. Write your answer in a sheet of paper.

1. How will you prevent baked products from drying out?

thaw – to pass from a frozen to a liquid state. sogginess – damp and heavy crumb – small, broken-off particle of bread, cake etc. crisp - firm and fresh soggy – thoroughly wet or damp and heavy mold – a downy or furry growth of minute fungi on vegetable or animal matter.

.

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2. Where do you keep left-over pies? 3. Why should baked products be placed in a refrigerator?

B. Direction: Demonstrate to the class the proper storage of the following:

pizza pie

left-over butter cake

flour

empanada

C. Direction: Demonstrate how to handle and pack baked products.

RESOURCES

baked products tools and equipment

REFERENCES De Leon, Sonia Y., et al, BASIC FOODS FOR FILIPINOS 3RD EDITION, PROPER

STORAGE OF BAKED Products, pp. 206

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Unit of Competency: PREPARE YEAST- BASED PRODUCTS

Module No.: 2 Module Title: Preparing Yeast- Based Products




HIGH SCHOOLS

39

PREPARE YEAST-BASED PRODUCTS

Module Title: PREPARING YEAST-BASED PRODUCTS

Module Introduction The module covers the knowledge, skills, and attitudes required to produce a variety of yeast-based products.


1. prepare, decorate, and present yeast-based products 2. portion and store yeast- based products.

PRE-TEST DIRECTION: Choose the letter of the correct answer to complete the sentence and write it in your answer sheet.

1. You can bake bread in

a. a household kitchen b. a commercial scale c. a nearby town d. all of the above

2. Two classes of yeast breads are

a. lean and rich. b. pandesal and loaf bread. c. dinner roll & pizza bread. d. all of the above

3. It improves the flavor of yeast breads and retards yeast activity a. fat b. salt c. eggs d. liquid

4. It is used for a richer flavor and brown crust

a. water b. non fat milk c. liquid milk d. dry skim milk

5. For every package of yeast or a cake of compressed yeast, use

a. 2 cups of bread flour b. 3 cups of bread flour c. 5 cups of bread flour d. 1 cup of bread flour

6. The basic mixture to which the rest of the ingredients are blended is

a. sponge of levadura

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b. straight dough c. mixing dough d. ferment

7. Thorough mixing and kneading are important

a. to distribute the yeast, sugar, and salt evenly b. to hydrate the flour thoroughly and develop the gluten c. to smoothen the mass of dough and free its lumps d. to hydrate the dough

8. A continuation of the process of yeast fermentation, which increases the volume of the shaped dough is

a. punching

b. proofing c. rounding d. scaling

9. Bread is baked in an oven preheated at a. 200-215 degree C b. 204-218 degree C c. 177-250 degree C d. 210-230 degree C

10. The primary purpose of________________ is to create the carbon dioxide gas to obtain the lightness and porous structure of the product.

a. kneading b. fermentation c. mixing d. all of the above

LESSON 1

PREPARING, DECORATING AND PRESENTING YEAST- BASED PRODUCTS

INTRODUCTION The lesson deals with the preparation and production of yeast products based on standard recipes. It includes the proper use of equipment and utensils and correct measurement of ingredients.

ASSESSMENT CRITERIA

1. A variety of yeast-based products are prepared based on standard recipes.

2. Suitable tools, utensils, and equipment are selected and used safely and efficiently.

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DEFINITION OF TERMS


YEAST- BASED PRODUCT Preparing yeast breads is different from baking cake. The latter requires less energy while the former needs more strength and stamina in kneading the dough. It’s a rewarding experience for the students to prepare the dough and bake delicious yeast bread. Yeast Bread – breads are simply baked dough made of flour and water and leavened with yeast, plus some additional ingredients, to make them rich. CLASSIFICATION OF YEAST BREADS Lean – the basic ingredients flour, water, yeast and salt. Rich or specialty breads – has additional ingredients like sugar, milk, shortening,

egg, dried fruits, nuts, seeds and flavoring extracts. THE BASIC INGREDIENTS OF YEAST BREADS

Flour – responsible for the loaf structure

Liquid – necessary for hydrating flour proteins.

Yeast – to produce carbon dioxide for leavening.

Salt – improves the flavor of yeast breads and retards yeast activity.

Fat – adds flavor and richness, retains moistness and delays staling of breads.

Eggs – help in strengthening the framework or structure of the baked product.

TWO BASIC METHODS OF MIXING YEAST BREAD

1. The Straight Dough Method – This method combines all the ingredients together at one time to make the dough. The dough is kneaded and set aside to rise.

2. The Sponge Method – This method mixes part of the liquid, flour, and all the yeast to make a soft mixture which is set aside to rise until bubbly. Then, the remaining ingredients are added and the mixture is treated as straight dough.

stir – to blend ingredients in a circular motion. pour – to discharge or unload content. knead – to mix dough with a pressing motion accompanied by folding and stretching. seal – to fasten or close dissolve – to mix a dry substance with liquid until it is liquefied. blend – to combine ingredients thoroughly. dough – a mixture of flour, liquid, and other ingredients thick enough to be kneaded or rolled.

.

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GENERAL GUIDELINES IN COMBINING AND MIXING INGREDIENTS In bread making, it is basic to soften the yeast at the right temperature and to distribute it evenly throughout the dough mixture. Very hot temperature will kill the yeast; too cold temperature will retard the growth of the yeast and consequently, slow down the production of gas. If the weather is warm, you may just use lukewarm water. If you use active dry yeast or compressed fresh yeast, soften it first in the required amount of water. If you use instant yeast, just add it to the other ingredients without softening in water. You may dissolve the salt and the sugar in part with the liquid needed or sift

them together with the flour and other dry ingredients to ensure their proper distribution within the dough.

USES OF BAKING INGREDIENTS

Strong Flour (bread flour) needs

extra longer periods of flour

mixing, less yeast and more

fermentation time than weak

flour (cake flour). This is

because bread flour contains

more gluten that needs to be

conditioned in the fermentation

process.

Yeast is used to leaven bread

because of its remarkable ability

to convert sugar into alcohol and

carbon dioxide in the process

known as fermentation. It is

responsible for the life-like

activity in bread making. Yeast,

dried or compressed, should be

softened in lukewarm water to

activate them.

Ingredients:

1 c tap water 2 tsp. salt 2 tbsp dry yeast 4 c APF

5 tbsp sugar 2 ½ tbsp

½ c evaporated shortening milk

Straight Dough Method

Measure ingredients. Add milk to

water.

Divide water into two parts. In one

part, sprinkle dry yeast and let stand to

soften. To the remaining half, add

sugar and salt. Place flour in large mixing bowl. Pour

in the liquid mixtures then mix

thoroughly to develop the gluten.

Brush margarine to the dough a little

at a time, while kneading until all the shortening is used.

Knead thoroughly (about 20 min) until

dough is smooth and elastic.

Round into a smooth ball. Place in a

greased bowl and let stand covered

with a damp cloth for 45 to 60 min. or until the size is doubled.

BASIC LEAN DOUGH RECIPE

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6. Punch dough by pressing off the

gases with a rolling pin then remolding it into a ball. Put back in

the greased bowl and rest for 20 more

min. to a loaf. Seal ends securely

then let stand in warm place to rise.

This may take about 50 to 60 min.

7. Sheet out the dough with a rolling pin then form to a loaf. Seal ends

securely then let stand in warm place

to rise. This may take about 50 to 60

min. Test the dough if it is ready for

baking 8. Bake at a moderately hot oven

(350°F or 375°F) for 1 hour.

9. Make 1 large or two small loaves

of bread.

Sponge-Dough Method

1. Dissolve yeast and sugar in lukewarm water.

2. Mix part of the flour in the recipe

(about 1 ½ cups) with the liquid and

yeast mixture. Blend well and let the

dough rise in a warm place until bubbly spongy in appearance.

3. Add salt, shortening and the rest of

the flour to make a stiff dough. Knead

well. Place in a greased bowl and let it

rise in a warm place until double in

size (about 1 ½ hours). 4. Punch down the dough and let rise

again (about 30 min).

5. Roll down and let rise again. Place in

greased loaf pan. Let rise until doubled

(about 1 ½ hours). Bake in hot oven, 400°F, for 40 to 45 min.

Salt imparts the desirable flavor

of bread. It also controls

fermentation. The more salt in

the dough, the longer the

fermentation time. The addition

of salt causes quick rising and

poor flavor.

Water is generally used as the

liquid ingredients. Milk

increases the nutritive value of

baked goods and enhances

good flavor and texture. The

liquid ingredient acts as solvent

for the other ingredients in the

dough.

Sugar when used in bread dough

acts as food for the yeast. It is

best to add sugar to the water

and yeast solution and let it

stand for 5 min before adding

to the dough.

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Characteristics of a Well-Made Bread Yeast bread of high quality has the following characteristics:

Top is well rounded, free from cracks and bulges.

Crust is thin with an even golden brown color.

It has fine and even grain.

It does not crumble easily.

It has good aroma

Causes of Poor Quality Bread

Pale crust – too slow oven; too little sugar, too much salt Crumbly loaf - weak flour, insufficient fermentation Coarse grain - low grade flour, inferior yeast. Sour taste - poor yeast, over fermentation, too high temperature while baking.

SELF-CHECK

A. Direction: Answer the following questions. Write your answer in a sheet of paper.

1. Differentiate the Straight Dough from the Sponge Dough method. 2. Identify the utensils and equipment used in baking yeast bread. 3. How will you test if the yeast is still active? 4. What are the safety precautions to be observed in baking yeast bread?

B. Direction: Prepare the needed equipment, utensils and ingredients in the laboratory activity demonstrating:

Straight Dough Method

Sponge Dough Method

SCORING RUBRICS FOR BREAD

Score Criteria

5 Baked well-rounded bread, light, good taste.

4 Baked rounded bread, good taste.

3 Baked pandesal, little heavy, tastier

2 Baked pandesal, hard

1 Baked pandesal

RESOURCES equipment, tools, and utensils REFERENCES:

TECHNOLOGY HOME ECONOMICS I, Baking Yeast Bread pp. 16-20 June B. Principe, TECHNOLOGY AND H.E. III pp. 60-63

45

Rosario Claridad Cruz, Ph.D., T.H.E. IN THE 21ST CENTURY

LESSON 2

PORTIONING AND STORING YEAST-BASED PRODUCTS

INTRODUCTION The lesson deals with the proper portioning, packaging, and storing of cakes and yeast -baked products.

ASSESSMENT CRITERIA

1. Portion control is applied to minimize waste. 2. Yeast-based products are stored correctly to minimize spoilage. 3. Appropriate packaging is selected to maintain the quality of the

products. 4. Yeast-based products are stored in accordance with required

conditions.


STORING AND PACKAGING OF BAKED PRODUCTS

Packaging – is defined as the activity of designing and producing the

container or wrapper for a product. The container or wrapper is called

package. Storing – is protecting and preserving the product from spoilage or damage.

TIPS ON HOW TO STORE BAKED PRODUCTS

Place product in tightly covered containers to prevent drying out and crushing

Wrap products individually in moisture and vapor proof packaging materials.

Freeze butter type cakes after wrapping properly in moisture and vapor proof materials.

Thaw out at room temperature from setting into the crumb causing sogginess.

thaw – to pass from a frozen to a liquid state. wrap – to cover with wax paper or plastic to avoid product from drying out. scald – to heat liquid to a temperature just below boiling point.

.

46

Wrap bread to keep it from drying out. Keep bread at room temperature in a bread box. A day-old bread is just right. Refrigeration slows down the growth of molds.

Wrap the cooled bread or place in moisture – proof container to keep it fresh.

Store yeast breads in a cool, clean, well ventilated bread box. Keep the bread box washed and scalded and dried in the sun.

STEPS TO DETERMINE THE COST OF THE PORTION OF PASTRY CAKES AND

YEAST BREAD

1. List down all the ingredients used. 2. Make a list of the operating expenses.

a. labor/ helper b. gas/ fuel/ electricity c. transportation d. miscellaneous expenses (include the items like wrappers, table

napkins etc.) e. rental, if any

3. List down all the expenses for ingredients and the operating expenses accordingly.

4. Determine the numbers of servings of cakes and yeast bread prepared. 5. To get the cost per serving divide the total unit cost by the number of portion

of the product. 6. Decide how much to add to each unit cost for the selling price. Those with

low operating expenses may have a lower mark-up. The percentage range is from 10% - 40% of the food cost.

Formula

1. Cost of Ingredients for Operating expenses = Cost of Production x 15%. 2. Cost of Production = Total cost of product Number of Pieces (Cost per piece) (selling Price)

SELF-CHECK

a. How do you keep freshness and quality of cakes and yeast- bread products? b. Word Problem.

How much should a slice of chiffon cake (measurement) cost if the cost of ingredients is ________ and incurred ______ operating expenses given?

Cost of Ingredients

A. Orange Chiffon Cake - B. No. of Serving - 30 pieces Sugar 12.00 C. Operating Expenses 2 eggs – 40.00 a. Labor/ helpers - ½ k Cake flour 15.50 b. Gas/ Fuel/ Elec. – 20.00 Orange juice 4.25 c. Transportation – 30.00

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Shortening 6.00 d. Miscellaneous – 20.00 Expenses B. Prepare the packaging and labeling for a butter cake

EVALUATON OF WORK DONE

Fill up the Financial Recording A sample record for costing a recipe

Day and

Date Cost of Recipe

TOTAL No. of

Serving Selling

Price No.

Serving Sold

Sales Less

Net

Profit Name of Recipe Ingredients Operating

Expenses Left Over

Served free

REFERENCES: De Leon S. et. Al, BASIC FOODS FOR FILIPINOS 3RD EDITION, Copyright 1999,

pp.153-158 Rosario Claridad Cruz, T.H.E. IN THE 21ST CENTURY 1st Edition Sonia Y. de Leon et. al, BASIC FOODS FOR FILIPINOS, 3RD EDITION, Copyright

1999 pp. 160-161

48

Unit of Competency: PREPARE AND PRESENT CAKES

Module No.: 3 Module Title: Preparing and Presenting Cakes




HIGH SCHOOLS

49

PREPARE AND PRESENT CAKES

Module Title: PREPARING AND PRESENTING CAKES

Module Introduction

The module covers the knowledge, skills, and attitudes required in preparing, baking, and presenting cakes.

Expected Outcome

After completing this module, you should be able to:

1. prepare basic and specialized cakes 2. prepare and use fillings 3. decorate cakes

4. present cakes 5. store cakes.

PRE-TEST

Direction: Read and understand the questions below. Choose the letter of

the correct answer and write it on your answer sheet.

1. This is cooking flour mixture by dry heat in an oven with the

temperature ranging from 250oF – 500oF. a. baking c. roasting

b. broiling d. grilling

2. Which of the following is a mixture of batter, usually containing a

leavening agent and coated with icing and frosting? a. biscuits c. cakes b. breads d. cookies

3. What type of flour is commonly used in baking cakes?

a. all-purpose flour c. cake flour b. bread flour d. cassava flour

4. Which of the following must be done first when baking cakes? a. apply icing c. cream butter

b. blend ingredients d. sift flour

5. Which ingredient is used as binding agent?

a. egg c. liquid b. flour d yeast

6. Which of the following ingredients is used as leavening agent in baking cakes?

a. baking powder c. sugar

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b. egg d. yeast

7. What type of cake is made without additional fat? a. butter cake c. sponge cake

b. cheese cakes d. yeast cake

8. Which is not a mixing techniques in making cakes ?

a. blending c. folding b. creaming d. chopping

9. What is the result of a sponge cake baked at improper temperature? a. light brown c. free from cracks

b. poor volume d. tender

10. What causes the cracking of cakes?

a. over creaming c. too hot oven b. over folding d. too much beating

11. Which of the following is a mixture of sugar, egg white, fat, and

flavoring of various kinds used to coat or cover a cake?

a. filling c. frosting b. flavoring d. ingredients

12. How is fudge frosting classified? a. cooked c. thick

b. soft d. uncooked

13. What kind of sugar is used in the preparation of icing?

a. brown c. granulated b. confectioners d. refined

14. After baking cakes, what would be the next procedure?

a. apply frosting c. storing

b. wrapping d. packaging

15. What tools are used to measure dry ingredients?

a. assorted cups c. measuring spoons b. glass measuring cups d. nested measuring cups

16. Which of the following tools is used to measure liquid

ingredients?

a. assorted cups c. measuring spoons b. glass measuring cups d. nested measuring cups

17. What tool is used to measure small quantities of dry ingredients?

a. measuring spoon c. serving spoon

51

b. plastic spoon d. table spoon

18. Which of the following is a quality of a good cake?

a. contrasting color and flavor to the frosting b. ingredients are measured accurately c. thick consistency

d. none of the above

19.Which of the following is appropriate for baking cakes?

a. griller c. oven b. broiler d. toaster

20. What is the secret of a delicious cake?

a. batter c. frosting

b. fillings d. ingredients

LESSON 1

PREPARING BASIC AND SPECIALIZED CAKES

INTRODUCTION

The lesson deals with preparing basic and specialized cakes.

ASSESSMENT CRITERIA

1. Ingredients are selected, measured, and weighed according to recipe requirements and enterprise practices.

2. Required oven temperature is selected to bake cakes in accordance with desired characteristics, standard recipe specifications and enterprise practices.

3. Basic and specialized cakes are prepared according to recipe specifications and desired product characteristics.

4. Appropriate equipment are used according to required bakery products and standard operating procedures.

5. Basic and specialized cakes are baked according to established standards and procedures.

52

DEFINITION OF TERMS


Cakes Cakes – are special food items in every celebration. It ranges from simple to elegant creations made from layers of cakes frosted with icings. In baking cake, you must know the basic type of cakes and from that you can create cakes by simply applying the frosting, flavoring and procedures. Cakes are made from some form of shortening, sweetener, eggs, flour, milk and leavening agent. Two classes of cakes

Sponge cakes – are sometimes called foam cakes because the main leavening agent is incorporated while beating egg whites. They are those without fats.

Shortened cakes or butter cakes are cakes containing fat. Basic types of cake based on the ingredients used for leavening Angel Food cake – A cake made from egg whites which act as the main leavening agent, flour and sugar. It does not contain any fat. A meringue is made from the egg whites and sugar, then flour is folded in.

Butter cake – A cake made of butter, sugar, eggs, flour leavening agent (i.e. baking powder) and liquid. The butter is creamed together with the sugar then eggs are added one at a time. The dry and liquid ingredients are alternately added.

gateaux – a cake, often a specially baked sponge cake, made from almond flour instead of wheat flour. frosting – a mixture of sugar, egg white or fat, and flavoring of various kinds used to coat or cover a cake. cake – a batter mixture, usually containing a leavening agent and coated with icing and frosting. batter – a mixture of dry and liquid ingredients with a pouring consistency. ingredients – any substance added to give flavor to the food. leaven – anything that causes fermentation. fermentation – the conversion of sugar into alcohol by yeast / enzymes

shortening – fats made from refined, bleached vegetable oil that have been made solid by a process called hydrogenation. hydrogenation – the act or process of subjecting to the action of hydrogen as of fats and oil. foamy – covered with or full of foam. stiff – strong/ hard peak – highest point sponge – leavened dough tortes – a cake made with many eggs and ground nuts or even bread crumbs instead of or in addition to flour.

.

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Chiffon cake – A cake made of eggs, flour, liquid, sugar, baking powder and oil. The volume and lightness of the cake is due to the beaten egg whites. The dry ingredients are mixed with egg yolks, liquid and oil. The egg whites are beaten with sugar until stiff. The two mixtures are folded to complete the batter.

Sponge cake – A cake with ingredients similar to a chiffon cake except the oil. This cake does not use oil but sometimes the recipe calls for melted butter. The eggs are separately beaten until thick then folded together. The flour is added last. A. Techniques for Cake Making

Preheat – to light oven for about 10 minutes in advance to allow the oven temperature to reach a desired degree of heat.

Bake – to cook by dry heat especially in an oven

Sift – to pass through a sieve to separate coarse particles from fine particles.

Beat – to manipulate a mixture rapidly in order to incorporate air and make the mixture smooth.

Blend – to mix two or more ingredients together until well-combined

Combine – to put ingredients together.

Melt – to liquefy by heat

Mix – to combine ingredients usually by stirring evenly. Portioning – dividing into serving sizes.

Fold – mixing delicately textured ingredients, using a spatula, cut down through the mixture, go across the bottom of the bowl and up and over close to the surface while turning the bowl frequently.

Cut and fold – to cut vertically through the mixture and turning it over more than once using a spoon or spatula or rubber scraper across the bottom of a mixing bowl at each turn.

Cream -mixing fat and sugar until smooth and at the same time incorporating air into the mixture.

Stir – mixing ingredients together in a circular motion until well blended.

Whip – beating rapidly to incorporate air.

Frost – to coat or cover a cake.

B. Ingredients used for cake making

1. Dry ingredients a. cake flour b. sweetening agent

sugar (granulated or refined, confectioner or powdered, yellow or brown)

c. leavening agent (baking powder, baking soda) d. cream of tartar e. salt f. chocolate

2. Liquid ingredients a. eggs ( binding agent ) - fresh, dried or canned b. fats ( butter, oil, shortening, margarine ) c. liquid ( evaporated milk, fruit juices )

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d. water e. flavor ( vanilla, banana essence )

C. How to Measure Ingredients

1. Dry ingredients like flour and sugar are measured in nested measuring cups which come in a set of ( 1 cup, ½ cup, 1/3cup and ¼ cup ). For cake flour and confectioner’s sugar, ingredient is spooned onto the cup then leveled off.. Sugar is measured by dipping the cup into the ingredient, then leveling it off with spatula.

2. Liquid ingredients are poured into spouted glass measuring cups placed on a flat surface. Measurement is read at eye level.

3. Small quantities of dry and liquid ingredients are measured using spoon,

measuring 1 tablespoon, 1 teaspoon, ½ teaspoon, or ¼ teaspoon. Dry ingredients are leveled off with a spatula.

4. Shortening is measured by pressing down firmly into the measuring cup to make sure there are no air spaces.

5. Brown sugar is also packed firmly to ensure proper measurement. When the cup is inverted the measured sugar should retain the shape of the cup.

6. Butter need not be measured in cups. One bar of butter is already 1 cup so if you need ½ cup just divide the bar into 2 for 1/3 into 3, and so on.

D. Tools and Equipments

a. Cooking range with oven b. Baking pan c. Electric mixer d. Mixing bowl e. Electric beater f. Ladle g. Working table h. Wooden spoon i. Measuring cup j. Beater k. Measuring spoons l. Double boiler m. Kitchen scale

n. Cake slicer o. Rubber scraper p. Wire whip q. Spatula

E. Methods of Mixing Cakes

Muffin method – the simplest method of mixing ingredients

Three Main Steps 1. Sift together dry ingredients; flour, leavening, sugar, and salt. 2. Combine the liquid ingredients and milk, beaten eggs, and

flavoring.

55

3. Add the liquid to the dry ingredients by making a well in the center and pouring the liquid into the well. Then stir the ingredients vigorously until they are well mixed.

Conventional Method – Many bakeries still claim this is the best method to

use for batter -type cakes. But this is the most laborious and time consuming.

The Steps and sequence are as follows:

1. Cream the fat until light and fluffy 2. Add the sugar gradually and continue creaming until the two blend into the

fluffy mass. 3. Add the yolks and beat until well blended.

4. Sift the dry ingredients. 5. Add the flour mixture alternately with the liquid ingredients of milk and

flavoring, beginning and ending with the flour. 6. Fold in the beaten egg whites into the mixed batter.

New speed method – it is also called a one- bowl method or quick mix, easy mix method. This is best for “high- sugar ratio” cakes. The fat recommended is hydrogenated vegetable shortening because it contains emulsifying agent.

F. Characteristics of a Good Sponge Cake


Shape: uniform free from cracks

Size: lightweight in proportion to size

Color: light brown

Crust: tender, free from spots or moist, shiny appearance Inside Characteristics:

Color: uniform,

Grain: small, uniform thin-walled cells, no large air spaces, or compact layer; springy crumb

Texture: tender; velvety moist; light not compact or soggy.

Flavor: pleasing delicate uniform

G. Tips for Baking Quality Cakes

Use high quality ingredients.

Use well-tested recipes.

Ensure the availability of needed ingredients.

Measure ingredients accurately

Use proper mixing techniques.

Observe proper adjustment of the oven rack to ensure uniform baking and preheating of the oven.

Use the right size of pans and baking temperature and the required length of time

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H. Checking Doneness of Cake

A toothpick/cake tester inserted at the center of the cake will come out clean or with only a few crumbs clinging to it. If there is uncooked butter or many damp crumbs on the toothpick/cake tester, put back the cake in the oven and continue baking.

When the cake is done, the edges will begin to pull away from the sides of the pan. This is an indicator that the internal cake structure is firm and will hold after the cake is removed from the oven.

Usually cakes are baked until there is an even golden brown color over the entire surface. The edges can be slightly darker.

Using your index finger, touch the cake lightly at the center. If the cake feels springy and the indention fills up when you remove your finger, the cake is

done.

I. Sanitary Work Practices and Safety Rules

A. Personal Hygiene

Workers should be in complete cooking outfit.

All jewelry must be removed.

Hands should be washed before starting to work.

A comfortable pair of shoes or slippers should be worn.

B. Laboratory Preparation and Practices

Work in a clean place and keep working surfaces clean.

Assemble all needed utensils before starting to work.

Label properly measured ingredients.

Place a copy of the recipe on a recipe cardholder for easy reference.

Check the stove. Faulty stove or lack of fuel can cause delay in cooking time or result in low quality product.

Use/ handle cooking/ baking tools, utensils, and equipment with care.

Have a definite safe storage for sharp utensils.

Put heavy objects in the lower portion of cabinets for easy reach and convenience. Make sure that tools and equipment are returned to their proper places.

Clean up floor immediately in case of food spills to avoid accidents.

Provide waste containers with tight cover and dispose garbage regularly.

Always use potholders or food tong to handle hot cooking ware or food.

Use a separate tasting spoon.

Do not leave any personal belonging in your working areas.

Leave the laboratory clean and safe.

SELF-CHECK

Direction: On a separate sheet of paper, answer the following questions: 1. How does over- mixing affect each of the following?

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a. butter cake b. sponge cake 2. What are the differences between sponge and butter cakes? 3. How do you test the doneness of the cake?

REFERENCE: Llagas, Avelina T. et al., HOME TECHNOLOGY CULINARY ARTS I,

pp.68 – 73 Sandoval Maria Theresa G., CULINARY ARTS III AND IV, pp37 – 39 Principe, June B., TECHNOLOGY AND H.E III, BAKING CAKES,

Copyright 2000, pp.60-62 Principe, June B. and Co. or et al., TECHNOLOGY AND H.E. IV –

Revised Edition, Cakes, Copyright 2000, pp.32-34

Cruz, Rosario C., Ph.D., T.H.E. IN THE 21ST CENTURY, Copyright 2003, pp.36-57

ACTIVITY SHEET 1.1 SUGGESTED RECIPES

SPONGE CAKE

Ingredients: 1 c cake flour 6 pieces eggs 1/2 c sugar ½ lemon rind grated 1 T lemon juice ½ t salt 2 T water ½ t cream of tartar Procedure:

1. Heat oven to 330 to 335oF or 165oC.

2. Combine lemon juice, lemon rind, water and salt to half of the sugar, stirring until well-mixed.

3. Add unbeaten egg yolks, then beat until mixture is very thick (light and foamy )

4. Sift one-fourth of the flour over mixture 5. Fold with a spatula, using 8-10 strokes. All of the flour need not to be

blended each time. It becomes perfect only until all of the flour is added. Continue folding until it is completely blended.

6. Beat the egg whites until foamy. 7. Add cream of tartar and the remaining half of the sugar by

tablespoonful, beating well between each addition. Beat until the peaks become stiff.

8. Spread the yolk – flour mixture over egg whites. Fold gently. 9. Bake until the cake is springy to touch. Remove from the oven and

invert it on a cake rack until cool.

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ACTIVITY SHEET 1.2

BUTTER CAKE

Ingredients :

1c butter 1c sugar 2 eggs 2 c sifted cake flour 2 tsp baking powder ½ tsp salt ¾ c milk 1 tsp vanilla

Procedure: 1. Cream the butter until very light and fluffy. Continue beating. 2. Add flavoring and eggs one at a time, beating each thoroughly. 3. Add sifted dry ingredients alternately with milk and beat until smooth. 4. Pour the batter into greased cake pan and bake it in moderate temperature

(350°- 375°F) for 25 minutes.

ACTIVITY SHEET 1.3

ANGEL FOOD CAKE Ingredients:

1 cup cake flour 1 ½ cups white sugar 12 egg whites 1 ½ teaspoons vanilla extract 1 ½ teaspoons cream of tartar ½ teaspoons salt

Procedure:

1. Preheat the oven to 375°F(190°C). Be sure that your 10 inch tube pan is

clean and dry. Any amount of oil or residue could deflate the egg whites. Sift together the flour, and ¾ cup of the sugar, set aside.

2. In a large bowl, whip the egg whites along with the vanilla, cream of tartar and salt to medium stiff peaks. Gradually add the remaining sugar while continuing to whip to stiff peaks. When the egg whites mixture has reached its maximum volume, fold in the sifted ingredients gradually, one third at a time. Do not over mix. Put the batter into the tube pan.

3. Bake for 40-45 minutes in the preheated oven, until the cake springs back when touched. Balance the tube pan upside down on the top of a bottle, to prevent decompression while cooling. When cool, run a knife around the edge of the pan and invert into cake rack.

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SELF–CHECK Direction: Plan for the laboratory activity. Prepare:

a. Sponge cake b. Butter cake

Resources:

tools and equipments

recipe for butter cake and sponge cake

Standard Score Sheet for Cake

REFERENCES : Llagas, Avelina T. et al., HOME TECHNOLOGY CULINARY ARTS I, pp.68 – 73 Sandoval Maria Theresa G., CULINARY ARTS III AND IV, pp37 – 39 Principe, June B., T H.E III, BAKING CAKES, Copyright 2000, pp.60-62 Principe, June B. and Co. or et al., T H.E. IV Revised Edition, Cakes, Copyright

2000, pp.32-34 Cruz, Rosario C., Ph.D., T.H.E. IN THE 21ST CENTURY, Copyright 2003, pp.36-57 busycooks.about.com

Characteristics Excellent

5

Very

Good 4

Good

3

Fair

2

Poor

1

Outside characteristics:

Shape : Uniform; free from cracks (sponge); slightly rounded top (chiffon)

Size : Very lightweight in proportion to size; large volume

Color : Uniform golden brown (chiffon); light brown (sponge)

Crust : Tender; free from spots or moist, shiny appearance (sponge); cracked on surface (chiffon)

Inside characteristics:

Color : Uniform; characteristic of the kind of cake

Grain : Small, uniform thin-walled cells; no large air spaces, or compact layer; springy crumb

Texture : Tender; velvety moist; light; not compact or soggy

Flavor : Pleasing delicate; uniform Score: (Maximum – 40 pts)

Comments:

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LESSON 2

PREPARING AND USING FILLINGS

INTRODUCTION

The lesson deals with the selection and preparation of fillings, use of

fillings, assembling cakes, and selecting coatings used as coverings.

ASSESSMENT CRITERIA

1. Fillings are selected and prepared in accordance with required consistency and appropriate flavor.

2. Sliced and layered cakes are filled and assembled according to standard recipe specifications.

3. Coating and sidings are selected according to product characteristics and required recipe specifications.

DEFINITION OF TERMS


Cakes Filling and Flavorings

Fillings and flavoring come in different ways, depending upon the kinds of

fillings that you prepare and the kind of flavoring to be added. Kinds of Fillings

fruit, fresh

fruit purees

jams

nuts

butter cream (mocha, orange, lemon, raspberry, chocolate, almond extract)

filling - a custard, jelly or fruit and nuts mixture placed between layers of cake. custard – a mixture of milk, eggs, sugar, and flavoring either baked or boiled. mousse – a light frozen dessert made of whipped cream, white of eggs, sugar

and flavoring extract. puree – a thick pulp, usually of fruit, boiled and strained. flavoring – a substance as an essence extract which gives flavor to anything. jelly – the coagulated gelatinous juice of fruit cooked with sugar. jam – chopped, pulp of fruit cooked with sugar. chop – to cut into small pieces with a knife. whip – to beat rapidly to incorporate air.

.

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Flavorings

Alcoholic Flavor

◦ Liquor which can be brushed on the cake

◦ Almond coffee

◦ Lemon juice

◦ Hazelnut

◦ Orange

◦ Raspberry

Non alcoholic flavor

◦ Water melon

◦ Bubblegum

◦ Banana

◦ Black cherry

◦ Chocolate peanut butter

◦ Macadamia nut

◦ Peach

◦ Mango

◦ Kiwi Techniques For Making Fillings

1. Boiling – cooking food until bubbles break up on the surface 2. Stirring – mixing ingredients in circular motion 3. Spreading – scattering over the surface 4. Frosting – a mixture of sugar, egg white and flavoring of various kinds used

to coat or cover a cake Qualities of good fillings:

1. excellent flavor 2. thick consistency 3. contrasting color and flavor to the frosting.

Ingredients Used for Fillings

cornstarch

water

sugar

fruits

milk

butter

chocolate

flavoring

Tools and Equipment

measuring cup

measuring spoons

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cutting board

sharp knife

wooden spoon

sauce spoon

lemon reamer

spatula

bowl

burner

SELF–CHECK

Direction: Answer the following questions. Write your answer in a sheet of paper.

1. What is filling? 2. How do fillings vary? 3. Give the two kinds of flavoring.

REFERENCE:

Lewis, Dona S. et al., FAMILY MEALS AND HOSPITALITY, 282 - 286

ACTIVITY SHEET 2.1

FRUIT FILLING

2-LAYER CAKE Assemble these utensils and supplies: measuring cup 1 tablespoon cornstarch measuring spoon 2 tablespoons cornstarch cutting board ¼ cup sugar sharp knife ½ cup raisins wooden spoon 3 tablespoons dried apricots sauce spoon ¼ cup dates, chopped lemon reamer 2/3 cups boiling water spatula 1 tablespoon lemon juice burner

Procedure:

1. Dissolve the cornstarch in cold water, add sugar and fruits, stir constantly, and add boiling water gradually.

2. Cook until thickened, stirring constantly, cool, and add lemon juice. 3. Spread between layers when thoroughly cooked.

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ACTIVITY SHEET 2.2

GOLDEN SPONGE CAKE

Assemble these utensils and supplies:

measuring cups 1 cup sugar measuring spoons 1 cup sifted cake flour

sifter ¼ tsp. salt knife 6 eggs grater 1 tablespoon lemon juice lemon reamer 2 teaspoons lemon rind grated 2 large mixing bowls wire whip or rotary beater spoon tube pan (10 – inch) toothpick spatula

Procedure:

1. Set the oven at 325oF. 2. Sift the sugar, measure, sift again. This second sifting incorporates more air. 3. Sift the flour, measure and add the salt. 4. Separate the yolks and whites of the eggs. Beat the egg yolk for at least 5

minutes until yellow. Add the lemon juice and lemon rind and gradually beat in ½ cup sugar.

5. Wash the egg beater carefully to remove adhering yolks. Beat the whites until stiff. Gradually add the remaining sugar.

6. With a large spoon, whip or fold gently the beaten yolk mixture into the egg whites.

7. Sift about 2 tablespoon flour on top of the mixture and gently fold it in. Continue until the flour is all added.

8. Pour into an ungreased tube pan and bake for 1 hour.

SELF-CHECK

Direction: Plan for a laboratory activity. Prepare: 1. Baked sponge cake 2. Fillings

RESOURCES:

tools and equipment

ingredients for fillings and sponge cake

REFERENCE: Lewis, Dona S. et al., FAMILY MEALS AND HOSPITALITY, 282 – 286

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LESSON 3

DECORATING CAKES

INTRODUCTION

The lesson deals with the use of appropriate cake decorations and types of

icing in accordance with the occasion, standard recipes, and enterprise practices.

ASSESSMENT CRITERIA 4. Cakes are suitably decorated for the occasion. 5. Suitable icings and decorations are used according to recipe or enterprise

standards and customers preferences.

DEFINITION OF TERMS


Cake Decorating

Cakes, frosted or unfrosted, have been popular for thousands of years.

Highly decorated cakes have long been associated with holidays and special events such as birthdays, weddings, and Christmas.

A finished cake is often enhanced with icing, or frosting, and toppings such as sprinkles. The frosting on the cake is the proverbial extra bit of goodness. Frosting is usually made from powdered sugar, milk or cream, and other flavorings such as vanilla extract or cocoa powder. Some decorators use a rolled fondant icing. Commercial bakeries tend to use lard for the fat, and often whip the lard to introduce air bubbles. This makes the icing light and spreadable. Home bakers either use lard, butter, margarine or some combination. Sprinkles are small and colored pieces of sugar. In the 20th century, new cake decorating products became available to the public. These include several specialized sprinkles and even methods to print pictures and transfer the image onto a cake.

frost - to coat or cover the cake with icing fondant icing – soft icing lard – semisolid oil whip – to beat rapidly to incorporate air fluffy – being light, soft, or airy .

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Special Tools for Cake Decorating

Piping Bags or Syringes, and various Piping Tips are some special tool for cake decoration. To use a piping bag or syringe, a piping tip is attached to the bag or syringe using a coupler. The bag or syringe is partially filled with icing which is sometimes colored. A cake decorator can make many different designs using different piping tips and various techniques. Basic decorating tips include open star, closed star, basket weave, round, drop flower, leaf, petal and specialty tips.

Fondant icing (also known as sugar paste and butter cream ) are used as covering icings and decorations.

Floral sugar craft or wired sugar flowers are an important part of cake decoration. Cakes for special occasions, such as weddings are traditionally rich fruit cakes, that are covered with royal icing or sugar paste. They are finished with piped borders and adorned with a piped message, wired sugar flowers, hand-formed fondant flowers, piped flowers or crystallized fruits or flowers such as grapes or violets.

Icings and Frosting Icings and frosting are mixtures spread all over the cake to make it more appealing. Though icings and frosting serve the same purpose on cakes, they are different in their respective preparations and ingredients. Types of Frosting

1. Uncooked icing is a mixture made by creaming butter, sugar, small amount of liquid and flavoring. It is also known as butter icing.

2. Cooked frosting is a combination of sugar and liquid. It is cooked like candy

and requires some attention to temperature . A good example of cooked frosting is fudge frosting.

An icing is either a fluffy or thin mixture. Fluffy icing is a cooked sugar mixture containing egg whites or yolks, stiff enough to spread in swirls on cakes. Thin icing contains only sugar and liquid, cooked or simply spread with a plastic brush.

A frosting is a thick mixture which is either cooked or uncooked, used only on

cakes.

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Fudge - Type Icing Fudge icings are rich cooked icings. They are heavy and thick, and may be flavored with a variety of ingredients used on cupcakes, layer cakes, loaf cakes and sheet cakes.

Fudge icings are stable and hold up well on cakes and in storage. Stored icings must be covered tightly to prevent drying and crusting.

To use stored fudge icing, warm it in a double boiler until soft enough to spread. Fudge-type icings do not necessarily contain chocolate. Plain white fudge icings may be flavored with vanilla, almond, maple, coffee or other desired flavoring.

Tips on how to frost a cake Frosting maybe applied whether a cake is warm or cold. If warm, frosting should be thicker.

Trim cake if necessary to make it smooth and symmetrical.

Remove all loose crumbs.

Place cake on a smooth, flat surface.

Frost either top or bottom as desired.

Apply frosting when cold so that it will hold its shape. If too soft, it will run off and tend to seep into the cake.

Place enough frosting on the center to cover the cake top and spread to

the edges with one stroke of spatula.

Design for Cake Tops

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SELF–CHECK Direction: Answer the following questions. Write your answer in a sheet of paper.

1. Enumerate and identify the different types of frosting.

2. What are the tools for cake decorating?

REFERENCES:

Dora S. Lewis, et.al, FAMILY MEALS AND HOSPITALITY, Copyright 1955, pp276 – 285

Maria Teresa G. Sandoval, CULINARY ARTS 1 AND 2, Copyright 1993

pp38 – 39

Wayne Gisslen, PROFESSIONAL COOKING SIXTH EDITION, Copyright 2007, p. 956

ACTIVITY SHEET 3.1

BUTTER FROSTING Ingredients:

¼ cup butter or margarine 2 cups confectioner's sugar, sifted 1 tsp vanilla Pinch of salt 3 tbsp cream or top milk

For chocolate flavor (optional) 2 squares chocolate melted

Procedure:

3. Line the top of the double boiler with waxed paper, add the chocolate, place over hot water to melt and remove from the paper with spatula.

4. Cream the butter until fluffy, gradually add 1 cup of sugar, then the vanilla, chocolate (if used), salt, cream and the remaining sugar. Blend well. If needed, add a little more cream to obtain a consistency suitable for easy

spreading.

ACTIVITY SHEET 3.2

CARAMEL FUDGE ICING

Ingredients: 3 lb brown sugar 1 ½ pt milk 12 oz butter or shortening ¼ tsp salt 1 tbsp vanilla

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Procedure:

1. Combine the sugar and milk in a saucepan. Bring to a boil, stirring to dissolve the sugar. Using a brush dipped in water, wash down the sides of the saucepan to prevent sugar crystals from forming.

2. Boil the mixture slowly, without stirring, until it reaches 240°F (115°C). 3. Pour the mixture into the bowl of a mixer. Add the butter nd salt. Mix

in with the paddle attachment. 4. Turn of the machine. Let the mixture cool to 110°F ( 43°C ). 5. Add the vanilla and turn the machine on low speed. Beat the icing until

it is smooth and creamy in texture. If it is too thick, thin it with a little cream.

6. Spread on cooled cake while the icing is warm, or rewarm it in a double boiler.

SELF-CHECK Direction: Decorate the cake which you prepared using the cooked and uncooked

frostings following the procedure you have studied. Your work will be evaluated on the basis of the following criteria:

Correctness of procedure - - - - - - - - 30% Quality Texture - - - - - - - - 20% Appearance - - - - - - - - 15% Flavor - - - - - - - - 15% Sanitation - - - - - - - - 20%

TOTAL 100%

RESOURCES: tools, equipment, and utensils

supplies and materials ingredients for butter frosting and caramel fudge baked cake

REFERENCES:

Dora S. Lewis, et.al, FAMILY MEALS AND HOSPITALITY, Copyright 1955, pp276 – 285

Maria Teresa G. Sandoval, CULINARY ARTS 1 AND 2, Copyright 1993

pp38 – 39

Wayne Gisslen, PROFESSIONAL COOKING SIXTH EDITION, Copyright 2007, p. 956

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LESSON 4

PRESENTING CAKES

INTRODUCTION The lesson deals with the presentation of cakes in accordance with customers’ expectations and established standard procedure.

ASSESSMENT CRITERIA

1. Cakes are presented in accordance with customer's expectations and established standards and procedures.

2. Qualities of the products are maintained in accordance with established standards and procedures.

3. Cakes are marked cut or portion-controlled to minimize wastage in accordance with enterprise specifications and customer procedures.

DEFINITION OF TERMS


The palatability of a cake is often enhanced by its presentation. If a cake is

beautifully frosted and decorated then it becomes more appealing. Presentation of Cakes

Layered cakes can be presented on pedestal covered with fresh flowers strategically placed around the base. This can even be the center piece for your table. Cut/Portioning of Cakes

The art of cake-cutting requires great care and skill to ensure no party is left feeling cheated and envious. The best way to avoid being blamed for other people's cake cutting mistakes is to provide your customers with cake cutting instructions together with the cake.

When cutting a cake two people are always better than one especially for larger and more complex cakes. As one distributes the cut slices the other can concentrate exclusively on the cutting.

You need a clean damp towel to wipe the knife every few slices. If the knife gets too sticky the cake slices will become ragged and untidy on the edges,

portioning - to divide into or distribute in portion or shares. cut – to divide with or as if with sharp-edged instrument

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in some cases the cake slice will end up on the plate in a shapeless mound of crumbs.

For larger cakes with tiers and separators you need to have enough room to rest all the inedible equipment as you go along.

Cake Portions Servings Chart

Size ( inches) Sponge Chocolate (

Round ) No. of Servings

Sponge Chocolate ( Square )

No. of Servings

6” 12 20

8” 20 25

10” 40 50

12” 60 70

14” 80 95

6” 110 128

18” 140 162

20” 160 200

22” - 220

24” - 240

1 meter 500 700

Cake cutting Guides

71

SELF –CHECK Direction: Present the cake that you prepared. Be sure that it can catch everyone’s

attention with its beauty and elegance.

RESOURCES: tools and equipment supplies / materials prepared cakes

plates bread knife

REFERENCE:

http:www.thecakestore.co.uk/catalog/cakeportions.html

www.yourcakebusiness.com/cakecutting.htm

Gisslen, Wayne; PROFESSIONAL COOKING , 2007 PP. 960

72

LESSON 5

STORING CAKES

INTRODUCTION

The lesson deals with the proper storage of cakes.

ASSESSMENT CRITERIA

1. Cakes are stored in accordance with established standards and

procedures. 2. Storage methods are identified in accordance with product specifications,

established standards and procedures.

DEFINITION OF TERMS


Proper Storage of Cakes After cooling, cakes should be stored in the refrigerator in moisture proof wrappings. Cakes stale quickly and should be eaten promptly. Cakes may be frozen in moisture proof wrap and kept for several months. Cakes with butter icing must be wrapped and refrigerated. For longer storage, cakes may be frozen but should be wrapped properly in moisture and vapor-proof materials.

Storage Time for Cakes

Product Refrigerator

(35-40ºF) Freezer

(0ºF)

Frosted baked cakes - 2 - 4 months

Angel cakes - 6 – 12 months

Not necessary to refrigerate unless product will be used within 4 to 5 days or within the time recommended on the package.

moisture – proof wrap - includes plastic wrap, plastic bag, sealed plastic container. stale - hard, musty, or dry from being kept too long.

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Things to remember:

Product Recommended serving

temperature Overnight storage

Cakes with butter cream

Keep at room temperature for a minimum of 60 to 90 minutes and maximum of 4 hours before serving.

Cover the cake with plastic wrap and store in the refrigerator.

Cup cakes, flat-beds, crunchy feet with butter cream and crunchy feet fruit tarts

Keep at room temperature for 15 to 30 minutes before serving.

Loosely cover with plastic cup and store in refrigerator.

SELF-CHECK Direction: Visit a cake shop and take note of the following: a. list names and types of cakes

b. expiration dates c. wrappers

RESOURCES:

equipment:

synthetic Materials:

REFERENCE:

Sonia Y. De Leon, Ph.D., et.al., BASIC FOODS FOR FILIPINOS, Copyright

1999, pp206-207

74

Unit of Competency: PREPARE SANDWICHES ( HOT AND COLD )

Module No.: 4 Module Title: Preparing Sandwiches ( Hot and Cold )

Nominal Duration: Hrs.



HIGH SCHOOLS

75

PREPARE SANDWICHES ( HOT AND COLD )

Module Title: PREPARING SANDWICHES ( HOT AND COLD )

Module Introduction

The module covers the knowledge, skills, and attitudes required in preparing a variety of sandwiches in a commercial kitchen or catering operation.

Expected Outcome

After completing this module, you should be able to:

1. prepare and present a variety of sandwiches 2. store sandwiches

PRE-TEST Direction:: Choose the letter of the correct answer and write it in your

answer sheet. 1. What kind of baked product can be filled with cheese, egg, butter, hotdog, and the like? a. biscuit b. bread c. cookies

d. pastries

2. What are the ingredient/s placed between the slices of bread or pastries? a. frosting b. fillings c. icing

d. toppings 3. What type of bread is used for sandwiches? a. loaf bread b. raisin bread c. wheat bread d. rye bread 4. Which of these ingredients are used for fillings? a. egg and cheese b. jellies and marmalade c. meat and fish d. all of the above 5. Which of the following types of sandwiches is grilled before serving? a. cream sandwich

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b. hot sandwich c. wheat meal d. sliced white sandwich 6. Which of the following types of sandwiches is served right from the

pantry? a. cold sandwich b. hot sandwich c. regular sandwich d. special sandwich 7. What makes a sandwich look appetizing? a. filling

b. bread c. garnishes d. trimmings 8. Which of the following processes uses the dry heat? a. baking b. boiling c. simmer d. steaming 9. What cooking tool is appropriate in serving hot sandwiches? a. tray b. bowl c. basin d. service ware 10. What makes a sandwich a favorite snack food? a. easy to prepare b. delicious c. common Filipino food d. affordable

77

LESSON 1

PREPARING AND PRESENTING A VARIETY OF SANDWICHES

INTRODUCTION The lesson deals with the preparation and presentation of a variety of sandwiches, the selection of the types of bread to be used, the use of appropriate combination of ingredients and the presentation of sandwiches.

ASSESSMENT CRITERIA

1. Varieties of sandwiches are prepared based on appropriate techniques, in accordance with enterprise standards.

2. Suitable bases are selected from different types of breads. 3. Sandwiches are produced using appropriate ingredients to an

acceptable enterprise standard, ensuring:

Neatness of presentations

Appropriate combination of ingredients

Precise and uniform cut of ingredients

Uniformity of size and shape

Attractiveness of service ware and garnishes.

4. Appropriate equipment are selected and used for toasting and heating according to

enterprise procedures.

5. Sandwiches are sequentially prepared, and presented within the required time frame

and according to customers' request.

6. Sandwiches are presented attractively using suitable garnishes and service wares.

DEFINITION OF TERMS

sandwich – one or two pieces of bread with a filling like cheese, chicken, egg, hamburger, hotdog and certain spread like liver potted meat or peanut butter. filling – mixture of ingredients placed between the slices of bread. loaf – a term used to describe slices of bread.

jelly – the coagulated gelatinous juice of fruit cooked with sugar. jam – chopped pulp of fruit cooked with sugar. dice – food cut into small cube bake – to cook by dry heat in an oven. grill – to cook food over direct heat using a grill pan. fry – to cook food in a small amount of fat. gluten – protein found in flour. spread – holds the filling in a sandwich.

78


Sandwiches Sandwiches come in different shapes and colors; and are served in a variety of ways. Varieties of Sandwiches

Hot Sandwich

Regular - these are slices of bread with fillings such as peanut butter and jelly, cheese or meat, egg or tuna, toasted and served.

Grilled – these are sandwiches whose sides are spread with butter and brown in special griller.

Fried – it is a piece of bread soaked in egg and milk and fried in a non-stick pan.

Open-faced sandwich – consists of a slice of bread, topped with desired kind of fillings.

Cold Sandwich

Regular – Two slices of bread with fillings such as butter, cheese pimiento, jam, and jellies.

Multi-decker or club sandwich – A multi-layered sandwich with fillings in between.

Pinwheel, domino or checkerboard sandwiches – Fancy- cut sandwiches usually served as appetizers.

Filled rolls, foccasia or pitta bread – These are flavored breads served with dips.

Ethnic bread- dark rye and unleavened bread.

Techniques for Making Sandwich

Layering - this is done by placing in layers over or under another bread

Piping - trimming edges of the bone

Portioning - dividing the pieces of bread into serving sizes

Molding - forming the bread into desired shapes

Type of Fillings

Dry fillings refer to ingredients such as sliced or cooked meat, poultry, and cheese.

Moist fillings refer to ingredients mixed with salad dressing or mayonnaise Types of Bread Used for Sandwiches

Yeast bread – leavened by yeast and baked o loaf bread o whole wheat bread o rye bread

Quick bread – leavened by chemical leaveners and steam, not by yeast, no fermentation time is necessary.

o raisin bread o bread laced with candied fruits

79

Ingredients Used for Sandwich Fillings

Meat – beef, chicken, pork

Fish/Shellfish meat

Eggs

Cheese

Jellies

Butter

Mayonnaise Vegetables used for garnishing

cucumber

tomato

onion

cabbage

parsley

celery

bell pepper

lettuce

edible flowers

Tools, Utensils, and Equipment

bread toaster

bread knife

container for filling

tray

strainer

oven

spatula

molder

SELF–CHECK

Direction: On a separate sheet, answer the following:

1. What is a sandwich? 2. How do sandwiches vary? 3. What are the different types of bread used in making sandwiches? 4. What are the different ingredients used for sandwich fillings?

REFERENCES: Leticia S. Navarro, Jesusita D. Icasiano, Josephine de Guzman,

HOMEMAKING FOR YOU AND ME (FOODS AND NUTRITION),pp. 6-10

Mary Fray Ray, Evelyn Jones Lewis, EXPLORING PROFESSIONAL COOKING, REVISED, pp.188-189

ACTIVITY SHEET 1.1

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Hot Sandwich

GRILLED CHICKEN AND APPLE SANDWICH Ingredients: 12 oz. can dark and light chicken meat, drained ½ c mayonnaise 1 tbsp. lemon juice 1- ½ c. cheese, grated 2 stalks celery, chopped

1 apple, finely chopped ½ c. grated carrot 12 slices whole wheat bread 2 tbsp. butter Procedure:

1. In a small bowl, mix the first six ingredients except cheese. 2. Spread filling, and then cover with another slice of bread. 3. Spread the other side with butter. 4. Grill the sandwiches over medium heat, turning once, until cheese melts. 5. Next, toast them on dual contact-indoor grill for 3-5 minutes until brown.

Serve with garnishes.

ACTIVITY SHEET 1.2

GRILLED TUNA MELTS

Ingredients:

6 oz. can chunk tuna, drained

4 slices of cheese, diced 1 tomato, sliced 1 tbsp. butter

Procedure:

1. Mix tuna, mayonnaise and cheese in a small bowl. 2. Spread the mixture on bread, top with tomatoes then cover with another

slice of bread. 3. Spread butter thinly on the other side of the sandwich. Preheat two-sided

indoor grill. 4. Grill sandwiches for 2-4 minutes until golden brown. Serve with garnishes.

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ACTIVITY SHEET 1.3

CLUBHOUSE SANDWICH Ingredients: 2 eggs, beaten 1/8 tsp salt dash, powdered black pepper 1 tbsp margarine 8 slices loaf bread, large 1 tbsp mayonnaise 6 slices ham, pan fried 1 large tomato, cut in 6 slices

6 strips bacon, fried to crisp 2 c potato chips (siding) Procedure:

1. Season eggs with salt and pepper. Melt margarine in a non-stick frying pan or skillet.

2. Immediately pour in the beaten egg and scramble until moist but already coagulated. Do not overcook the eggs. Set aside.

To assemble: 1. Toast the 8 bread slices. Place 4 slices of bread on a clean work surface. 2. Spread 1 tbsp mayonnaise on bread tops. Layer alternately 3 slices of ham, half

portion of tomatoes and 3 strips of bacon in between 3 slices of bread. 3. Top with the remaining fourth sliced bread. Place frilled toothpicks on all four

sides of the sandwich. 4. Cut the sandwich from corner to corner into four triangles. Each triangle should

have a toothpick through the center to hold it together. 5. Repeat the procedure with the remaining slices of bread and filling. 6. Place on a plate with the points up and serve with potato chips of your choice for accompaniment.

ACTIVITY SHEET 1.4

BACON, LETTUCE, AND TOMATO SANDWICH Ingredients: 12 strips bacon 8 slices bread 1 cup mayonnaise 4 lettuce leaves 2 big tomatoes, sliced in rings Procedure: 1. Cook bacon in its fat. Drain on paper towel. Set aside. 2. Lay the bread on a plate and spread over with mayonnaise.

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3. Place lettuce leaves on top of each bread followed by 3 strips of bacon. Top with tomato slices.

4. Cover the bread with the other bread. Wrap and refrigerate.

SELF-CHECK Direction: Prepare a variety of sandwiches using the suggested standard recipes. RESOURCES tools and equipments ingredients for Hot and Cold Sandwiches

REFERENCES: Leticia S. Navarro, Jesusita D. Icasiano, Josephine de Guzman,

HOMEMAKING FOR YOU AND ME (FOODS AND NUTRITION),pp. 6-10

Mary Fray Ray, Evelyn Jones Lewis, EXPLORING PROFESSIONAL COOKING, REVISED, pp.188-189

LESSON 2

STORING SANDWICHES

INTRODUCTION The lesson deals with the storage of sandwiches in accordance with the sanitary practices when handling food, using appropriate containers, wrappers and packaging materials and following the different techniques in keeping the shelf-life of sandwiches.

ASSESSMENT CRITERIA

1. Sandwiches are stored hygienically within proper temperature based on enterprise standards.

2. Sandwiches are kept to maintain quality based on appropriate conditions and standard operating procedures.

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DEFINITION OF TERMS


Storing sandwiches is one of the most important activities after preparation.

They should be kept properly to avoid spoilage.

Sanitary Practices when Handling Food

1. Working Area

See to it that physical equipment and layout are conducive to sanitary practices.

Clean floors, ceilings, counters, tables and chairs regularly.

Eliminate insects and rodents from the food area.

Maintain adequate employer-supervision and a constant program of education in sanitation for food service workers.

Make sure that food service employees are in good health and are not carriers of communicable diseases.

Provide employees with regular education on food service sanitation.

Be concerned with your personal hygiene

Wear clean and washable clothes everyday. 2. Food

Handle, store, and refrigerate food properly to prevent spoilage and contamination

Wash and sanitize utensils and equipment.

Keep off hand contact with ingredients and food to a minimum.

Stay away from the food laboratory when you are ill.

Store food and ingredients properly. Check if your storage areas are clean.

Control microbial spoilage of prepared and cooked products. The major causes of food spoilage are fungi, bacteria, and yeast.

Safeguard the food during distribution and service.

Storing Techniques

Wrap - drawing, folding, or winding around to cover.

Packaging material - these are used for making packages.

hygiene – the sanitary practices and cleanliness. sanitation – the application of measures designed to protect public health. chill – to refrigerate to reduce the temperature of food. cold storage – the process of preserving perishable food on a large scale by means of refrigeration. frozen – state of water in the food from liquid to solid ice. contamination – the state of being contaminated or polluted. perishable – liable to fast decay or decomposition. spoilage – the process of decay in foods caused by bacteria or fungi. biodegradable – capable of being broken down.

.

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Cold Storage - a process of preserving perishable food on a large scale by means of refrigeration.

Chill - to refrigerate or reduce the temperature of food.

Freezing - applying low temperature that changes the state of water in the food from liquid to solid ice.

Refrigerate - to keep cold or to cool.

Tools and Equipment

Tools

tray

bread knife

spatula Equipment

chiller

refrigerator

freezer Materials for Packaging

1 wrapper

container

sandwich packaging

Kraft sandwich wedge

plain white sandwich wedge

cardboard sandwich wedge with heat seal lid

square sandwich film wrap

greaseproof food wrap

bagel wrap

Ziplock plastic bag baggie sandwich bag

SELF-CHECK A. Direction: On a separate sheet of paper, answer the following questions: 1. Why are sandwiches considered as popular snack food? 2. Why do we need to store sandwiches properly? 3. What are some techniques in storing sandwiches? B.Direction: Prepare sandwiches using different packages or containers and

apply sanitary practices.

REFERENCES: Avelina T. Llagas, Pacita N. Andres, Juanito L. Prospero, Aida T. Galura,

HOME TECHNOLOGY FOOD MANAGEMENT AND SERVICE I, pp.62-63

Jun B. Principe, Corazon A. Garcia, Carlo S. Asuncion, Cresencio M.

Viernes, Trinidad S. Flores, TECHNOLOGY AND HOME ECONOMICS III, pp. 38-39

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Unit of Competency: PACKAGE PREPARED FOOD STUFF

Module No.: 5 Module Title: Packaging Prepared Food Stuff




HIGH SCHOOLS

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PACKAGE PREPARED FOOD STUFF

Module Title: PACKAGING PREPARED FOOD STUFF

Module Introduction The module covers the skills, knowledge, and attitudes required in packaging prepared foodstuffs. It includes storing and transporting of foods.


1. ensure the suitable packaging, storing, and transporting of food 2. select appropriate packaging materials for specific foodstuff 3. package food according to needs.

PRE-TEST DIRECTION: Choose the letter of the correct answer to complete the sentence and write it in your answer sheet.

1. The art, science, and technology of preparing foods for transport and sale is________

a. containerization b. food packaging c. food produce d. harvesting

2. The following micro- organisms except one best thrive in high moisture

a. bacteria b. botulinum c. molds d. yeast

3. What package is used for transporting bulk products?

a. containerization b. primary c. secondary d. tertiary

4. The process in which foods change in texture, flavor, odor, and color

a. bacterial changes b. chemical changes c. mechanical changes d. microbial changes

5. This simply indicates the inverse amount of hydrogen available in the food system

a. fat content b. initial microbial food

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c. moisture content d. pH of food

6. This term refer to packaging in large standardized containers for efficient shipping and handling

a. aseptically b. bulk c. containerization d. packaging

7. Which of the following flexible packaging is made from wood pulp?

a. cellophane

b. glass c. metal d. paper

8. Packaging material which is made from limestone, sand, soda and ash. a. cellophane b. glass c. metal d. paper 9. A thin and transparent material that is made of cellulose and contains variable amount of water and softener. a. cellophane b. glass c. metal d. paper 10. This packaging material is man-made polymers of very high molecular weight. a. cellophane b. glass c. metal d.plastic

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LESSON 1

ENSURING THE SUITABLE PACKAGING, STORING, AND

TRANSPORTING OF FOOD

INTRODUCTION The lesson deals with ensuring suitable packaging, storing, and transporting of food. It includes hygienic practices and food safety regulations on the storage and transportation of food.

ASSESSMENT CRITERIA

1. Food is packed according to quality, shelf-life, microbial condition, and portion control considerations

DEFINITION OF TERMS


Food Safety on Storing and Transporting Foods

Food Packaging has been defined by Paine (1962) as the “art science and technology of preparing goods for transport and sale”. More specifically, it is a way of making sure that a product reaches the end user in good condition at the least cost. In effect, a packaging material provides the means of transporting a product from one place to another with maximum protection at the least cost. With this in mind, one may note, that in agricultural nations, the first function of packaging lies in its ability to contain agricultural products from the time of harvest to the point of use by the consumer. Basic knowledge of food packaging would at once appear most important. Post harvest handling, which includes choice of packages, plays a major role in the quest for maximum utilization of farm produce. For example fruits as sensitive as strawberries need very protective containers from the time of harvest to the time they are packaged for sale. They need effective protection which is generally true for most fruits and vegetables as it is known that much farm losses are traceable to poor handling and containerization in the farm site.

A package is expected to perform three major functions:

1. To contain - during harvest time, packages could mean crates, baskets, boxes and the like to contain the farm produce in bulk. These are also

containerization – the method of packaging in large standardized containers or efficient shipping and handling of goods bulk – size, mass or volume of large goods large aseptically – free of pathogenic micro organism hazards a possible sources of danger

.

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necessary to allow for stacking the products in their containers for storage at the warehouse or while awaiting transport, distribution or actual use. At the food processing plant, the function of the package changes from concern mainly with bulk containers to unit packs. Users of food products for household consumption may need the goods in smaller packages. Consumers generally have varied volume requirements for food products. Hence, packages are made to fit their need by allowing them to contain different quantities of food.

2. To protect - when rough handling of perishable foods are minimized, speed of deterioration slows down. This is clearly observed with the farm products which have been given effective protection through proper use of the right containers.

3. To help sell- consumers get attracted first to beauty, novelty or additional

utility of packaging materials. Many chocolate candies outsell each other through their package presentations. The package itself helps in product promotion. The more attractive it is, the greater the chances it will be noticed.

Storing and Transporting of Food The following are important things to consider when storing and transporting food:

a. the hazards of loading and unloading b. the movement of vehicles c. the warehousing methods and the environmental conditions like

relative humidity and temperature changes.

Food is packed in terms of quality, shelf life, microbial condition

and portion control. Spoilage of food is caused by poor packaging of food.

a. pH of food- This simply indicates the inverse amount of hydrogen ion available in the food system. This is oftentimes associated with acidity of food. Thus, foods with high amounts of hydrogen ion have low pH and this is considered to have acidic taste. For instance, green mangoes have generally

lower pH (Ph below 4.0) and therefore have high acidity.

b. Moisture content – This is related to the physical state of the food itself. Products with very high moisture could be those in liquid form, while those with very low free moisture could be dried or frozen. This product component is very important relative to food spoilage. The higher the moisture content, the greater the chances for microbial growth and chemical changes.

c. Amount and nature of fat content – The chemical processes also accelerate breakdown of fats on food. Thus, products with high fat content like oils, butter, soft cheese, fried foods and the like tend to spoil fast when inadequately packaged. Exposure to the atmosphere causes rapid oxidation breaking down the fat into free fatty acids in food. The faster the breakdown, the greater the chances of development of rancidity.

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d. Enzyme system – These are chemical processes like fermentation and hydrolysis which occur in high moisture food, especially in the presence of oxygen of ambient tropical temperature. When foods undergo these processes, they change in texture, flavor, odor and color. Under these conditions, the product may already be considered spoiled.

e. Initial Microbial load – This means that micro-organisms thrive best in

high moisture foods like molds, yeast, and bacteria they grow faster in food with the high moisture content.

A package can be classified according to its use as follows;

As a primary package – This type of package is meant to directly contain the product. Hence, it gets in direct contact with the goods. Thus, this package is expected to meet all the requirements for the safety and protection of the consumers like tetra packs or canned food packages

As a secondary package – This is utilized to contain a specified number of unit packs. Thus, it may contain a dozen tetra packs or 2 dozens of tin cans or a gross of candies and so on. Its major function is to allow for the unit packs to be carried in bulk.

As a tertiary package – When transporting in bulk, the secondary package may have to be packed again for greater protection and for bulk transfer. Use of tertiary package is normally for bulk transport or storage in large warehouses.

SELF-CHECK

Direction: 1. Present/demonstrate classification of food packaging:

primary

secondary

tertiary

2. Prepare a report on how to pack food according to the criteria in food packaging

RESOURCES supplies and material

equipment

REFERENCE

Gatchalian, M. M. De Leon, S.Y., Introduction to Food Technology pp. 336-374

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LESSON 2

SELECTING APPROPRIATE PACKAGING MATERIAL TO SPECIFIC

FOODSTUFF

INTRODUCTION The lesson deals with selecting packaging appropriate to different food items.

ASSESSMENT CRITERIA

1. Packaging is performed according to food safety requirements and regulations.

2. Packaging materials and methods for different food items are selected and used.

DEFINITION OF TERMS


Requirements for packaging There are a number of packaging materials available to the manufacturer. In choosing the right materials, it would be wise to consider the requirements for packaging of food. The packaging must be simple and expensive

Packaging is added cost to the product; hence, its cost should be compatible with the value of the product. Also, bear in mind that the consumer is usually

interested only in the product and not in its package. It must preferably be transparent and have glossy surfaces to attract

consumers Consumers prefer to see what they are buying, otherwise, they would think that they are being cheated. Hence, products which are sensitive to light should be packed in transparent material. Foods which are rich in fat may be wrapped or contained in materials which are not transparent.

It must have control over transfer or moisture

Flour mixes or soup mixes must be packed in a material that does not allow entry of water vapor from the atmosphere to prevent lumping or caking. Some foods are allowed to escape their moisture first before packaging to avoid sweating and condensation of water vapor. It must have control over transfer of other gases/vapors

compatible – capable of existing or functioning well with another lump - an irregularly- shaped mass or piece impermeable – impossible to spread or pass through

.

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Fruits and vegetables continue to respire after harvest. Respiration is a process where they give up oxygen which may result to fermentation. Too high concentration of carbon dioxide may injure fruits. In some instances, where the packaging material does not allow adequate gas transfer, it may be perforated.

It must protect the food from crushing

This is particularly important for the shipping of secondary container.

It must not contain any toxic constituents. This is especially important if the material comes in direct contact with the food. It must be able to withstand a wide temperature range in storage and use Frozen foods must be packed in material that can tolerate storage

temperature of 18% or lower. Characteristics of Different Packaging Material Flexible packaging material

Cellophane - is a thin and transparent material that is made of cellulose and contains variable amount of water and softener. Cellophane is used to wrap baked good confectionary, snack foods, processed meats, coffee and tea, pasta products and wet produce

Plastics – are man-made polymers of very high molecular weight. Because of their excellent physical properties (e.g. strength and toughness), flexibility, light weight and resistance to cracking, plastics have found wide applications in the food industry. The basic polymer material with the necessary additives can be converted into various forms: films, trays, tubs, pouches, sachets, blister packs and shrink wraps.

Paper and paperboard are materials made from wood pulp. The former is usually thinner than the latter and possesses less rigidity and strength, and is more flexible. Initially, paper was only used for dry foods because it could not retain its strength under wet conditions. Nowadays, technology has improved its manufacture which made it resistant to moisture, gases and grease.

Rigid packaging materials – the word rigid connotes hardness and inflexibility. It describes those packaging materials which are preformed, generally cannot be folded and has a definite volume for its content. They are classified as follows:

Glass is made from limestone, sand, soda, and ash. These components are melted together at a room temperature of about 1527.8˚C (2800 ˚F) in a very large surface. Glass is chemically inert that it does not react with the food. Once sealed, it is impermeable to moisture and gases. It may also be reclosed after opening.

Metal such as tinplate and aluminum belong to this group. Tin cans are not as chemically inert as glass containers. They can corrode in time and impart a “thinning flavor and an off-color to food. Tin cans are lighter than glass containers. They are not prone to thermal shock. Upon sealing, it is

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impossible for gases and moisture to enter. Aluminum on the other hand, is widely used as cans, as foil wrapper for dairy products (butter, chesse) and chocolate, as a component of laminates and as tubes. An aluminum can is lighter in weight than a tin can. Aluminum is non-toxic and is a good barrier to light, gas, moisture and odors.

SELF-CHECK A. Direction: On a separate sheet of paper, answer the following questions:

1. What are the types of packaging materials? 2. Identify the characteristics and uses of packaging materials.

B. Directions: 1. Present different types of packaging materials. 2. Identify the characteristics of each type.

RESOURCES: supplies and materials

REFERENCE Gatchalian, M. M. De Leon, S.Y., Introduction to Food Technology pp. 336-374

LESSON 3

PACKAGING FOOD ACCORDING TO NEEDS

INTRODUCTION The lesson deals with packaging food according to needs.

ASSESSMENT CRITERIA

1. Food is packaged in compliance with hygiene, occupational health, and safety and local health regulations.

2. Environmental requirements for food packaging area are observed. 3. Appropriate packaging procedures are adopted according to enterprise

specifications. 4. Food is labeled according to Philippine Packaging Regulations.

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Some suggestions on how to store and transport food safely and hygienically:

a. Use clean and sturdy wooden pallets. Stack the cartons on the pallets properly.

b. Improperly or disorganized stacking may cause uneven distribution of weight that may damage stocks.

c. Stack cartons tightly to avoid unnecessary movement inside the truck during transport. In joint shipment with other products like canned goods, stack the cartons on top.

Designing a Package for Food When designing a package for food one has to consider three things about the food product: Product properties - consider the factors of potential “damageability” of the product to be packaged.

Method of distribution – consider the

hazards of loading and unloading movement in vehicles warehousing methods environmental conditions like relative humidity and temperature

changes.

SELF-CHECK A. Direction: On a separate sheet, explain clearly and briefly the following:

1. What are the hygiene and food safety practices for storing and transporting food?

2. What is the best functional food packaging design?

B. Direction:

1. Select any topic from the previous lesson for the performance and apply proper packaging to finished products.

2. What is the best functional food packaging design? RESOURCES Supplies and materials REFERENCES Gatchalian, M. M., De Leon S.Y.,. INTRODCTION TO FOOD TECHNOLOGY

sturdy – to have to put physical strength into something hazard - is generally anything that can hurt you or make you ill

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Unit of Competency: PREPARE APPETIZERS AND SALADS

(HOT AND COLD)

Module No.: 6 Module Title: Preparing Appetizers and Salad (Hot and Cold)




HIGH SCHOOLS

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PREPARE A VARIETY OF APPETIZERS AND SALADS (HOT AND COLD)

Module Title: PREPARING APPETIZERS AND SALADS ( HOT AND COLD )

Module Introduction

The module deals with the skills, knowledge, and attitudes required in

preparing and presenting appetizers and salads in a commercial kitchen or catering

operation.


1. prepare and present a variety of appetizers; 2. prepare and present hot and cold salads and dressings; and 3. store appetizers and salads.

PRE-TEST

Direction: Read each of the following questions carefully and choose the letter of the correct answer. Write your answer in your test notebook.

1. Which one is suspended in a mixture of two immiscible liquid?

a. appetizer c. salad b. emulsion d. oil and vinegar

2. Which of the following is used for a salad plants or greens? a. appetizer c. salad b. emulsion d. salad dressing 3. Which of the following types of salad dressing is popular on tossed salads?

a. cooked salad dressing c. thousand-island dressing b. French dressing d. vinaigrette dressing 4. Which of the following types of salad contains one or a combination of fruits

plus a dressing? a. coleslaw c. high protein salad b. fruit salad d. vegetable salad

5. Which of the following types of salad is the combination of vegetables with protein foods?

a. fruit salad c. gelatin salad b. high protein salad d. vegetable salad 6. Which type of salad dressing is simple and easy to prepare? a. cooked dressing c. mayonnaise b. French dressing d. thousand-island dressing

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7. Which of the following is an emulsion?

a. cooked dressing c. mayonnaise b. french dressing d. balsamic dressing

8. Which of the following are finger foods? a. canapés c. salad b. hors d’ oeuvres d. soup

9. Which are small pieces or portions of highly seasoned food, usually served before a meal?

a. antipasto c. soup b. canapés d. salad

10. Which of the following techniques is the most commonly use in storing

salads and appetizers? a. chilling c. freezing b. cold storage d. refrigerating

11. Which is used to measure liquid ingredients like water and oil? a. glass measuring cup c. mixing bowl b. measuring spoon d. strainer

12. Which of the following are tiny open faced sandwiches, of bite size and usually high flavored?

a. appetizer salad c. cocktail b. canapés d. relishes

13. Which of the following appetizers are served between the soup and fish course? a. cold hors d’oeuvres c. rich hors d’oeuvres b. hot hors d’oeuvres d. relishes

14. Which of the following appetizers consists of shrimps, lobsters, fruit and

vegetable juices? a. canapés c. hors d’oeuvres b. cocktail d. relishes

15.What kind of appetizers are pickled herring, smoked salmon, chopped

chicken livers and stuffed eggs? a. appetizer salad c. hors d’oeuvres

b. canapés d. relishes

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LESSON 1

PREPARING AND PRESENTING A VARIETY OF APPETIZERS

INTRODUCTION The lesson deals with the identification of ingredients used for appetizers, classifications of appetizers, equipment used in the production, preparation and presentation of appetizers attractively according to enterprise standards.

ASSESSMENT CRITERIA

1. Appetizers are produced according to acceptable enterprise standard using the correct ingredients ensuring:

symmetry and neatness of presentations

appropriate ingredients-combination

precise and uniform cut of ingredients

attractive service ware and garnishes

2. Correct equipment are selected and used in the production of appetizers. 3. Glazes are correctly selected and prepared. 4. Quality trimmings and other leftovers are utilized where and when

appropriate. 5. Appetizers are prepared and presented, hygienically, logically, and

sequentially within the required time frame. 6. Appetizers are presented attractively according to classical, cultural, and

enterprise standards.

DEFINITION OF TERMS

hors d’ oeuvres-variety of appetizers cocktail – dish of fruit, shellfish that is served before a meal relishes – chop pickles canapés – small pieces of bread filled glaze – to add luster to a food by coating with syrup

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Appetizers

Appetizers are small pieces or portions of highly seasoned food, usually served

before a meal to induce and stimulate one’s appetite. It gives relish to the food we eat.

A good appetizer, whether hot or cold should be light and served in small

quantities, Fresh vegetable and salads, fruits, or meat or even fish can be made into appetizers.

Classification of Appetizers according to Ingredients Appetizers are classified as cocktail food, appetizers salad, hors d’oeuvres, canapés and relishes. They usually come in combination of meat, seafood, poultry, fruit, vegetables and daily products and shell fish. Appetizers can be served as hot and cold depending on how it is placed in the menu.

1. Cocktail - usually consist of shrimps, lobster, crab meat, shellfish, fruits as well as fruits and vegetables juices.

2. Appetizer Salads - include pickled herring, chopped chicken livers, smoked salmon and stuffed eggs.

3. Hors d’eouvres - while often served preceding a meal, they are served as the food at cocktail parties involving alcoholic beverages. a. Hot Hors d’oeuvres are served between the soup and fish course.

In today’s shortened menus, they are often served instead of hot entrée. The size and richness depend upon the composition of menu. Many hot hors d’oeuvres are suited for serving a small a la carte dishes, and usually described as hot dish.

b. Cold hors d’oeuvres should stimulate appetite, and therefore should always be served at the first course in the menu. There are five types of cold hors d’oeuvres and they are served as follows:

Plate of Hors d’oeuvres may consist of shrimps, smoked beef, poached egg, Spanish sardines and lettuce. Sauce can be

served at the side

Grisson Platter may consist of two kinds of cold meat, such as ham, smoked beef, peppered ham. Sauce can be served at the side.

Hors d’oeuvres Platter. A well presented platter with a limited choice of simple or more expensive foods. The basic rules is “small quantity, but big in quality” and at the same time attractively served. It may consist of shrimps with jelly, asparagus tip with mushrooms, sardines with onion rings, tomatoes stuffed with salad and chicken loaf.

Assorted hors d’oeuvres can be served in special portioned platters with dishes or even from a serving cart.

Rich hors d’oeuvres - still a classical form of presentation. Lobster should always be included. The hors d’oeuvres dish system in conjunction with a silver platter can be used, but it is also possible to arrange the center pieces on a silver platter

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covered with meat jelly and served with accompaniments in a small separate bowl or container.

4. Canapés - they are tiny open-faced sandwiches, of bite size and usually high flavored or tangy.

5. Relishes - this includes carrots and curl lettuce, cucumber sticks, turnips, horse radish, celery hart, black olives, green olives, peanut, chips and shrimps cropeck.

Equipment and Tools used in Preparing Appetizers

1. Measuring spoons – are used for measuring dry and liquid ingredients in small quantity.

2. Measuring cups – are used to measure dry ingredients. They come in various sizes and volumes.

3. Glass measuring cup – this container is usually transparent. It is smooth in the inside with the graduation mark on the outside to read. This is used for measuring liquid ingredients like water and oil.

4. Mixing bowls – these containers have smooth, rounded interior surfaces with no creases to retain some mixture.

5. Mixing spoon. - is used for mixing ingredients. It is made of wood in different sizes and different lengths of the handle.

6. Paring knife- is used to remove the skin covering of fruit and vegetables. 7. Fork is used to combine ingredients. 8. Container of different sizes and shapes. 9. Cooking range/stove 10. Refrigerator 11. Strainer/colander

SELF-CHECK

Direction: Answer the following questions on a separate sheet of paper. 1. How are appetizers classified?

2. What are the tools and equipment used in preparing appetizers? REFERENCES

Sandoval, Maria Teresa G., CULINARY ARTS 3 AND 4, Copyright 1993,

pp. 85-86.

De leon, Sonia Y., Ph. D. et al, BASIC FOODS FOR FILIPINOS 3RD EDITION,

Copyright 1999, pp.420-429

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ACTIVITY SHEET 1.1

GREEN SALAD

Ingredients:

3 cans whole green asparagus, 17 oz each, vertically packed lettuce leaves homemade mayonnaise, or commercial mayonnaise, thinned light cream 2 hard cook eggs, sieved

Procedure

1. Drain asparagus, trying to keep spears whole. 2. Place lettuce leaves on salad plates and arrange asparagus on lettuce leaves,

or asparagus may be placed in a vegetable bowl. 3. Place a spoonful of mayonnaise over asparagus. 4. Garnish with hard cooked egg 5. Chill before serving.

SELF–CHECK Direction: Prepare and present Hot Hors d’oeuvres in an attractive manner.

Evaluation Sheet of Finished Product

GENERAL APPERANCE GOOD FAIR POOR

Attractive and appealing to appetite

Good color combination

Ingredients cooked just right

Correct consistency

Appropriate tools and materials used.

Proper used of table appointments

RESOURCES equipment tools and utensils

supplies and materials REFERENCES

Sandoval, Maria Teresa G., CULINARY ARTS 3 AND 4, Copyright 1993,

pp. 85-86.

De leon, Sonia Y., Ph. D. et al, BASIC FOODS FOR FILIPINOS 3RD EDITION,

Copyright 1999, pp.420-429

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LESSON 2

PREPARING AND PRESENTING HOT AND COLD SALADS AND

DRESSINGS

INTRODUCTION The lesson deals with the classification of salads according to use, ingredients, preparation and presentation of salads, salad dressings, and sauces according to acceptable enterprise standard. It also deals with the hygiene principles and practices applied in preparing salads.

ASSESSMENT CRITERIA

1. Suitable ingredients are chosen based on enterprise standards. 2. Salads are prepared using fresh (or in season) ingredients according to

acceptable enterprise standards to maximize qualities characteristics and taste characteristics and quality.

3. Sauces and dressing suitable to any kind of salad are prepared.

DEFINITION OF TERMS


Salads and Dressing

Today we find salads used as appetizers, main courses, accompaniments to the entree and as refreshments. As appetizers served at the beginning of the meal, they feature crisp greens, vegetables, or tart fruits with the added zest of a highly seasoned dressing. Salads that serve as refreshment are usually made of frozen fruits or colorful gelatin with fruits. They may be served with small sandwiches or rolls.

Culinary Terms on Salads

Salad is a term used for a dish made of salad plants or greens, alone or in combinations with other food, plus a dressing.

Salad dressing is usually an emulsion. It contains acid, usually vinegar or lemon juice, fat, seasonings and sometimes other ingredients.

entree - main course of a meal diminutive – tiny or small whet – stimulate limp – lacking stiffness or rigidity crisp – firm and fresh immiscible – not capable of mixing, as oil and water

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Emulsion is a mixture of two immiscible liquids which are being suspended in the other.

Classification of Salads According to use

a. As appetizer. Ideally, an appetizer salad is light. It must whet rather than satisfy the appetite. A light tossed salad of greens with French dressing is recommended.

b. As accessory to the main dish. Salads are most often served as accessory to the main dish or entrée. A main dish which is relatively light would need a hearty accompanying salad while a heavy dinner is usually complemented

with a light salad.

c. As main dish. Sometimes a salad is used as a main dish. Salads used for this purpose are usually heavy. A potato salad with chicken is an example of this kind of salad.

d. As dessert. Fruit salads or fruit gelatins are usually a favorite dessert especially in parties or dinners.

According to Ingredients

a. Fruit salads. A fruit salad may contain one or more combination of fruits plus dressing. The dressing may be made up of evaporated or condensed milk, whipped cream, cream or cheese.

b. Vegetable salads. Almost all vegetables can be made into salads. Raw vegetable salads have become popular.

c. High protein salads. These are usually substantial salads that form the

basis for a meal. High protein salads are usually a combination of vegetables with protein foods such as shrimps, fish, meat, cheese or egg.

Parts of a Plated Salad

1. Base – the underliner like bed of lettuce leaves 2. Body – main part of the salad

3. Garnish – edible decorative item added to salad

Important Factors to consider in Salad Preparation 1. Quality of ingredients. The quality of the salad can be no better than its

ingredients. Quality focuses on freshness, not only in purchasing but also in preparation.

2. Eye Appeal. It should be attractive, appetizing and tasteful in appearance. 3. Simplicity. This is the basis of real beauty in salad. Don’t overdo by being too

elaborate or by over garnishing. Remember the rule K-I-S- KEEP IT SIMPLE. 4. Neatness. Keep salad neatly placed inside the rim of plate. 5. Contrast of Harmony. Contrast in color for your garnishing can accentuate

the appearance of the salad. 6. Proper Food combinations. Pineapples and coconut go well with chicken but

not compatible with tuna. Choose combination with care.

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7. Foods should be identifiable. Taste of the food that you are using as a base should be identifiable when you taste the salad. In many instances, the dressing dominates the taste.

8. Keep foods properly chilled. This does not mean ice-cold. Just as fine wine loses much of its flavor when served too cold, so do salads.

9. Serve hot foods hot; cold foods cold. Cold salads should therefore be served in cold plates.

10. Keep it clean and crispy. This is done by washing greens in large quantity of water and drain well. Remove the green from the water and not vice-versa so as to allow the dirt to settle to the bottom of the container and not back to the greens.

11. Flavorful. Tempting to the palate. This is particularly important for appetizers salads. If prepared and presented properly, it will truly be

stimulating to the appetite. 12. Food should be properly drained. Water or excess juices will weaken

dressings and will make your salad look sloppy. Drain all the ingredients well.

13. Do not overcook food. Over cooking will destroy the color and its vitamins and minerals as well.

Guidelines for Arranging Salad

1. Keep the salad off the rim of plate. 2. Strive for a good balance of colors. 3. Apply height in arranging ingredients. 4. Cut ingredients neatly. 5. Make every ingredient identifiable. 6. Keep it simple.

Types of Salad Dressing 1. French dressing is popular on tossed salads. Thin dressing is simple and easily

prepared. French dressing is the separable liquid food or the emulsified viscous fluid prepared from edible vegetable oil, specified acidifying agent and seasonings.

2. Mayonnaise is the emulsified semisolid food prepared from edible vegetable oil, vinegar or lemon juice, egg yolk or whole egg and one or more optional ingredients such as salt, paprika, a sweetening agent and monosodium

glutamate. 3. Cooked dressing. Cooked dressing resembles mayonnaise. The only difference is

that cooked dressing makes use of cooked starch paste to substitute part of the egg yolk. Commercially made cooked dressing is labeled “salad dressing”.

Salad dressing is the emulsified semi-solid food prepared from edible vegetable oil, an acidifying agent, one or more of the egg yolk prepared with a food starch. and cooked or partly cooked starchy paste. Salad dressing may be seasoned with salt, sugar, mustard, paprika and monosodium glutamate.

Principles and Practices of Hygiene in Preparing Salads and Salad Dressing

Washing all salad vegetables is important to ensure food safety. Washing is done in the following manner:

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1. Prepare a detergent in a bowl of tap water. Dissolve very well 5g (litter) of powdered or liquid detergent in 4L (1gallon) of water. Make sure there is no undissolved powder.

2. Soak the vegetable in this solution for about 1 minute. Ingredients that have

to be peeled should have their skin washed too.

3. Gently rub the vegetable surface with your finger taking care not to break tissues. Use brush vegetable; pay special attention to the stems, and areas such as between leaves that usually harbor soil, worms, insects, or tiny stones.

4. Rinse the vegetables in tap water several times to ensure that no more

detergent or soap remains.

5. The vegetables may further be sanitized in a mild solution potassium permanganate or hypochlorite by soaking for about a minute, then rinsing again.

6. Spin-dry the vegetables in a salad spinner, or dry by putting them on a clean

cloth or disposable paper. Make sure that the greens are dry. When greens are wet and combined with the dressing the moisture will prevent the dressing from coating the leaves. This makes the dressing very dilute and tasteless, and reduces the crispness of the salad.

Others wash salad vegetables only in lukewarm water. Cold running water is,

however, preferable.

SELF–CHECK

Directions. Read each of the following items carefully and choose the letter of the correct answer. Write your answer in your test notebook.

1. A dish made of salad plants or greens, alone or in combination with

other food plus a dressing is called

a. emulsion c. salad dressing b. salad d. vegetable salad

2. Which of the following salad contains one or more combination of

fruits plus a dressing?

a. coleslaw b. fruit salad c. high protein salad

d. vegetable salad

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3. Which of the following types of salad dressing is popular on tossed salad?

a. cooked salad dressing b. french dressing

c. thousand-island dressing d. vegetable dressing

4. Which of the following is usually a combination of vegetable with protein foods?

a. fruit salad

b. high protein salad c. gelatin salad

d. vegetable salad

5. A mixture of two immiscible liquids, one being suspended in the other

is a. emulsion

b. salad c. salad dressing d. vinaigrette dressings

REFERENCES

De Leon, Sonia Y. Ph.D. Et.al, BASIC FOODS FOR FILIPINOS, copyright

1999, pp. 420-432

Lewis, Dora S., et.al., FAMILY MEALS AND HOSPITALITY,

Copyright 1955, pp. 41-48

ACTIVITY SHEET 2.1

VEGETABLE SALAD COLESLAW

Ingredients:

1 small firm head of cabbage 1 cup cooked salad dressing Salt Olives or tomato wedges for garnish

Procedure:

1. Cut the head in quarters, remove the core. 2. Shred cabbage very finely. Place the shredded cabbage in a bowl of iced water

or with some ice cubes, allow to crisp for 10 minutes, if desired. 3. Drain in a dry towel just before serving. Add enough salad dressing to merely

moisten it and then toss with a fork. 4. Place in the serving bowl. Garnish simply with olives or tomato wedges, if

desired.

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This salad is probably the least expensive. It is nutritious and one of the most popular. It is appropriate to be served with fish and meat, and is just right with sandwiches.

ACTIVITY SHEET 2.2

FRUIT SALAD

Ingredients:

2 cups unpeeled apples, cubed 1 cup pitted dates

1 cup celery chopped

3 tablespoons lemon juice ½ cup all-purpose cream Garnish, if desired ¼ cup nuts

Salad greens Procedure

1. Assemble all utensils and supplies. 2. Carefully wash the celery, apples and salad greens. Refrigerate the salad

greens. 3. Cube the apples in rather large pieces, and cover with lemon juice to prevent

discoloration. Also chop the celery and dates in rather large pieces. 4. Combine the chopped ingredients with the dressing using a fork. 5. If desired, chill the salad in a covered bowl. 6. Serve on crisp salad greens.

This salad is suitable for refreshment plate at a party or for serving lunch or supper. It may be prepared in advance.

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ACTIVITY SHEET 2.3 POTATO SALAD

Ingredients:

2.5 kg AP waxy potatoes

375 ml basic vinaigrette

7 ml salt

1 ml white pepper

375 g celery, small dice

125 g onion, chopped finely

500 ml mayonnaise

25 lettuce cups

50 pimiento strips

Procedure:

1. Scrub the potatoes. Steam or boil until tender, but do not overcook.

2. Drain the potatoes. Leave in the colander or spread out on a sheet pan until cool

enough to handle.

3. Peel the warm potatoes. Cut into ½- in. ( 1 cm ) dice.

4. Combine the dressing, salt and pepper. Add the potatoes and mix carefully to avoid

breaking or crushing them.

5. Marinate until cold. For the purpose of food safety, chill the potatoes in the

refrigerator before proceeding with the next step.

6. If any vinaigrette has not been absorbed by the potatoes, drain it off.

7. Add the celery and onion, mix gently.

8. Add the mayonnaise. Mix carefully until evenly blended.

9. Keep refrigerated until ready to use.

10. Arrange the lettuce as underliners on cold salad plates.

11. Using a No.11 scoop, place a 4- oz ( 125-g ) mound of potato salad on each plate.

12. Garnish each salad with 2 strips pimiento placed crosswise on top.

13. Hold for service in refrigerator.

ACTIVITY SHEET 2.4

FRENCH DRESSING

Ingredients: ½ teaspoon dry mustard ½ teaspoon paprika ½ teaspoon salt ½ teaspoon sugar, optional ¼ cup lemon juice or vinegar ½ cup salad oil

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Steps in preparation:

1. Measure the dry seasonings into a bowl, add the vinegar or lemon juice, and dissolve them.

2. Add the oil, mix well, and transfer to a jar. Shake well. 3. Just before serving shake again to blend thoroughly.

ACTIVITY SHEET 2.5

“MAYONNAISE DRESSING”

Ingredients:

½ teaspoon mustard ½ teaspoon salt ¼ teaspoon sugar pinch pepper

pinch paprika 1 egg 2 cups salad oil 3 tablespoon lemon juice or vinegar

Steps in preparation:

1. Measure seasonings into bowl. Blend, and add egg. Mix well.

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2. Gradually add the first ½ cup of the oil, almost drop by drop, beating well. Then add the lemon juice and the rest of the oil slowly

and continue beating all during these additions. 3. Transfer to the covered refrigerator jar and store.

ACTIVITY SHEET 2.6

COOKED SALAD DRESSING

Ingredients:

3 tablespoons flour 2 tablespoons sugar ½ teaspoon dry mustard 2 teaspoons salt 2 cups milk 1 egg 1/3 cup vinegar or lemon juice 2/3 cup fortified margarine Steps in preparation:

1. Sift the flour, sugar, salt, mustard, onto the top of a double boiler. 2. Add ¼ cup milk and stir until smooth. Carefully add the remaining milk. 3. Cook over low heat until the mixture thickens. Stir constantly. 4. Place over hot water on the bottom of the boiler. Cook for 10 minutes and stir

occasionally. 5. Beat the egg well, add the lemon juice, and beat. Slowly add to the cooked

mixture and cook until well blended. 6. Remove from heat, add butter. While cooling beat with the rotary beater about

twice for improved texture. 7. Cool and store in a covered container.

This type of dressing is easy to prepare for the inexperienced cook. It is inexpensive and not as rich as mayonnaise.

SELF-CHECK Direction: Divide the class into three groups. Prepare the types of salads (Group

Activity).

Group I – Vegetable Salad Group II – Fruit Salad Group III – High Protein Salad

Standard Score Sheet for Salad

Characteristics Good (5) Fair (3) Poor ( 1 )

Thoroughly chilled

Drained ingredients

Appetizing and attractive appearance

Pleasant color

Suitable dressing that contributes flavor

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RESOURCES: tools and Utensils equipment: supplies and materials

REFERENCES

De Leon, Sonia Y. Ph.D. Et.al, Basic Foods for Filipinos, copyright 1999,

pp 420-432 Lewis, Dora S., et.al., Family Meals and Hospitality, Copyright 1955, pp. 41-48

LESSON 3

STORING APPETIZERS AND SALADS

INTRODUCTION The lesson deals with storage of salads and appetizers using appropriate container to maintain freshness, quality, and taste.

ASSESSMENT CRITERIA

1. Appetizers and salads are kept in appropriate conditions based on enterprise procedures.

2. Required containers are used and stored in the proper temperature to maintain freshness, quality, and taste.

DEFINITION OF TERMS


Storing salads and appetizers is one of the most important activities

done after preparing them to maintain freshness and avoid spoilage.

Sanitary Practices when storing salads and appetizers

1. Handle the food properly to prevent spoilage and contamination. 2. Wash of utensils and equipment thoroughly.

chilling - to refrigerate or to reduce the temperature of food. cold storage - the process of preserving perishable food on a large scale by

means of refrigeration.

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3. Keep hand contact of ingredients and food to a minimum. 4. Keep away from food when you are ill.

5. Store food and ingredients properly. 6. Safeguard the food during distribution and serving.

Storing Techniques

Storing foods could be done through the following techniques:

1. Refrigerate – to keep food cold or cool. 2. Cold storage – the process of preserving food by means of refrigeration.

3. Chilling – to refrigerate to reduce the temperature of food. SELF-CHECK

Direction: Answer the following questions briefly. Use a separate paper as answer sheet.

1. What are the sanitary practices to observe in storing salads and appetizers?

2. Why is proper storing of salads and appetizers advantageous? Direction: Demonstrate the proper storage of salads.

RESOURCES:

tools and equipment materials ingredients use in making appetizers

REFERENCES

Llgas, Avelina I., et al, HOME TECHNOLOGY FOOD MANAGEMENT AND SERVICE I, pp. 62-63.

KEY TO CORRECTION

Module 1 Module 2 Module 3 Module 4 Module 5 Module 6

1 . b 1 . a 1 . a 1 . b 1 . b 1 . b

2 . a 2 . b 2 . c 2 . b 2 . a 2 . c

3 . d 3 . b 3 . c 3 . a 3 . d 3 . c

4 . b 4 . b 4 . d 4 . a 4 . b 4 . b

5 . c 5 . b 5 . a 5 . b 5 . d 5 . d

6 . c 6 . a 6 . a 6 . a 6 . c 6 . b

7 . c 7 . d 7 . c 7 . a 7 . d 7 . c

8 . d 8 . b 8 . d 8 . a 8 . b 8 . a

9 . d 9 . b 9 . b 9 . d 9 . a 9 . a

10 . b 10 . a 10 . d 10 . a 10 . d 10 . d

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11 . a

11 . c

12 . d

12 . a

13 . a

13 . b

14 . c

14 . a

15 . d

15 . d

16 . b

16 . b

17 . b

17 . a

18 . c

18 . b

19 . d

19 . c

20 . b

20 . d

21 . c

22 . c

23 . c

24 . a

25 . a

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