Bread and Pastry 9

Second Grading
1 2 3 4 5 6 7 8 A

9 10 11 12 13 14 B

15 16 17 18 19 20 C

21 22 23 24 25 26 D
31 32 33 35 36 37

38 39 40 41 42 43

44 45 46 47 48 49

50 51 52 53 54 55 56
Two Kinds of
Dough
Lean and rich Dough
-Made just the basic
ingredients for bread
such as flour, yeast,
sugar, shortening and
salt.

Lean dough
 Two Kinds of Bread

Quick and Yeast Bread

These are breads that
use leavening agents
other than yeast such
baking soda and baking
powder.
Quick Breads
 Characteristics of
Good Quality
Quick Breads
(3)
1. Gold yellow surface, Regular in shape,
Free from peaks, moist, tender
-is a staple food
prepared from a
dough of flour and
water, usually by
baking.
Bread
What kind of flour is
usually available in the
market and is commonly
use when in making yeast
bread?
Bread Flour
Also known as
hotcake or
flapjack cake
Pancake/Griddle cake
•What is the 2nd
step or process in
bread making?
• Fermentation
 Illustrate on the
board the process or
step in bread
making? ( In order)
What is the
measurement of
yeast used in
making doughnuts?
2 ½ teaspoon
 What is the first
procedure in
making doughnuts?
 Sift the cake and All-purpose flour 3 times.
What kind of
shortening is used in
making Pan Pizza?
And what is the exact
measurement used?
Lard – 1/8 cup
 Common type of
doughnuts
Filled, ring and croughnut
Baking tool used to
flatten the dough.

Rolling pin
 What baking tool is
use to put batter
mixture of banana
chocolate muffin into
cup liner/ muffin pan.

Ice cream scooper

Example of Yeast
Bread
(3)

Soft roll, loaf, pandesal, pizza,

doughnut, ensaymada,putok
• Kinds of Quick
Bread
(3)

 Pancake,flitters,doughnuts,muffin
What is the 5th
step or process in
bread making?

Rising
Is a type of semi-
sweet quick bread,
similar to cupcakes.
Muffin
BONUS
A leavening agent
use in making
yeast bread, which
makes bread rise?

Yeast
Other term
referring to the
first rising.

fermentations
To mix the dough
with a pressing
motion accompanied
by folding and
stretching.
Kneading
This method requires
more water or liquid
to produce gluten by
stirring not kneading.

No-knead method
Baking soda, Baking
powder and yeast are
example of what kind
of ingredients?

Leavening agents
Give 3 examples of
Lean Dough?

Soft roll, loaf, pandesal

Give 3 examples
of Rich Dough?
Coffee cakes, ensaymada, cake
rolls, pizza
Function of food
packaging?
Protects food products, keeps
the contents clean, fresh, and safe
for the intended shelf life.
What is the proper
storage of Bread ?
 store at room temperature, in a dry
place, above floor level, away from fish,
onions, cabbage, garlic, meats, paints,
cigarettes, and smoke
How many teaspoon of
baking powder and
baking soda is used in
making banana-
chocolate muffin?
2 and ½ teaspoon
What are the 1st
mixture
of ingredients used in
making soft roll / pizza?

 yeast, lukewarm water, sugar

What are the 3rdmixture
of ingredients used in
making soft roll / pizza?

Bread flour, sugar, salt

 What are the 2nd
mixture of ingredients
used in making soft
roll?
 Egg, fresh milk, melted butter
How do you know if
your banana-chocolate
muffin is already baked?
Tester/stick inserted in the
center of the muffin comes out
clean.
 TRUE or FALSE

The dry ingredients are

gradually poured into
wet ingredients.
False-The wet ingredients are
gradually poured into dry
ingredients.
Avoid over mixing or
over kneading to prevent
____________bread.

tough
 Poor Quality Yeast
Bread and Rolls
(3)
Too small, Too dry, Pale color, Too moist, Too
dark, Crumbly and Heavy, Tough, irregular in
shape
Ways in mixing the dough
that all ingredients are
mixed together and
completely done at one time.

Straight dough method

Give at least 3 kinds of
toppings used in making
Pizza?

Pizza sause,chesse, hotdog,ham,

mushroom,onions,bell pepper
What does mise en
place means?

preparing all the ingredients.

The dough is allowed to stand
overnight after which the
remaining ingredients are
added until the mixture
becomes sponge dough before
baking.
 Sponge dough method
BONUS
What are the things to
do to activate the yeast?

Lukewarm water and sugar

Examples of Packaging
materials in bread? (3)

Plastic wrapper, pvc tray, tin

boxes ,paper bags
Hygiene should be
practice __________
work?

Before, during and after

What are causes of
having tough yeast
bread?

over kneading, too much flour,

uneven oven temp.
Difference of quick
bread from yeast
bread?
 Short time to bake-Longer time to bake
 Baking powder/soda-yeast
Means washing hands
before, during, and after
work, what kind of hygiene
is this?

Personal Hygiene
Kinds of quick breads
usually deep fried flour
dough and popular in
many countries.

Doughnuts
This is done to expel the
carbon dioxide gas and to
break up large air surfaces
of dough.

Punch the risen dough

This kind of bread with
longer time to make and
usually called traditional
bread.

Yeast bread
 BONUS