Pandesal Recipes And Procedure 684u2p

Information Sheet 1.1.7 Temperature Ranges in Baking Products Learning Objectives: After reading this Information Sheet, you must be able to: 1. Determine the cooking temperature in baking. 2. Determine the temperature for yeast development.

The degree of hotness or intensity of heat is expressed as the Temperature of the object or food. To express cooking temperatures, the heat is measured by degrees Centigrade or Celsius or degrees fahrenheit. The Celsius scale (°C) is used for common temperature measurements in most of the world. It is an empirical scale. It developed by a historical progress, which led to its zero point0°C being defined by the freezing point of water, with additional degrees defined so that 100°C was the boiling point of water, both at sea-level atmospheric pressure. Because of the 100 degree interval, it is called a centigrade scale. Since the standardization of the kelvin in the International System of Units, it has subsequently been redefined in of the equivalent fixing points on the Kelvin scale, and so that a temperature increment of one degree celsius is the same as an increment of one kelvin, though they differ by an additive offset of 273.15. Always preheat the oven before preparing the batter.If finished batter must wait the oven reaches the correct temperature, valuable leavening will be lost and the cake will not rise properly.

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Most butter cakes are baked at temperature between 325°F and 375°F (160°C and 190°C). The temperature must be high enough to create steam within the batter and causethat the steam and other gases in the batter to expand and rise quickly. If the temperature is to high, however, the cake may rise unevenlyand the crust may be burn before the interior is completely baked.

The temperature must be low enough so that the butter may set completely and evenly without drying out. If the temperature is to low, however, the cake will not rise sufficently and may dry out before baking completely. Delicate egg foam cakes and spongecakes maybe baked at slightly higher temperatures when panned in the layers. If no temperature is given in the formula you are altering the dimensions of the baking pan from those specified, use common sense in setting oven temperature. The larger the surface area, the higher the temperature can usually be. Tall cakes such as Bundt or tube cakes shotemuldbe baked at a lower temperature than thin layer sheet cakes. Tube or loaf cakes take longer to bake than thin sheet cakes. Tube or loaf cakes take longer to bake than thin sheet cakes; butter cakes, because they contain more liquid, take longer to bake than genoise or sponge cake. In order to be guided with the temperatures in baking or cooking as well as in temperature for yeast development see the tables below for your reference.

Table 1: Cooking Temperature Chart

Temperature °F

34°F 60°F - 70°F 75°F - 95°F

Yeast Development °C

(2°C) (16°C - 21°C) (24°C - 35°C)

Inactive Slow Action Best Temperature for Yeast

activity 85°F - 100°F

(29°C -38°C)

100°F - 110°F

(38°C - 43°C)

138°F

(59°C)

Best water temperature for hydrating instant yeast Best water temperature for hydrating active dry yeast Yeast dies

Table 2: Temperature for Yeast Development

Self-Check 1.1.7 Written Test I. Multiple choice: Write the letter of the correct answer. 1. Refers to the degree of hotness or intensity of heat is expressed as centigrade and Fahrenheit. A. Hot temperature C. Cold temperature B. Temperature D. Moderate temperature 2. Refers to a very hot temperature in Centigrade. A. 260°C C. 220°C B. 200°C D. 250°C 3. 34 degrees Fahrenheit refers to what yeast development? A. Slow Action C. Yeast dies B. Best Temperature for yeast D. Inactive 4. It is an empirical scale and common temperature measurements in most of the world. A. Celsius C. Celcius B. Celsuis D. Celcuis 5. Why do we need to preheat oven before cooking? A. To get the radius. C. To get the desired temperature B. To get the desired Celsius D. To get the desired outcome

Written Test Answer Key 1.1.7 1. B 2. D 3. D 4. A 5. C

JOB SHEET 1.1.7

Prepare and Present Bakery Product

Pan De Sal

Title: Performance Objective:

Given the ingredients, tools, materials and equipment the trainee should be able to bake and prepare bakery product on the prescribed recipe. Ingredients : Sponge: 400g Bread Flour 220g water 5g Yeast (Active dry)

Dough: 100g Bread four 65g water 15g sugar 15g lard ( or margarine) 7g salt

Tools/Equipment Tools:

Equipment:

Measuring spoon Measuring cups Kitchen Scale Rubber scraper Spatula Baking sheets Mixing bowls Sifter Wire whisk Pastry brush Rolling pin Wooden spoon

Oven Industrial Mixer

Steps/Procedure: 1.

In the sponge, dissolve yeast in lukewarm water. Mix the three sponge ingredients to have a sponge and ferment for 23 hours.

2.

Mix the dough ingredients and mix it into the fermented sponge and develop dough.

3.

Allow the dough to rest for 20 minutes.

Performance Criteria Job Sheet 1.1.7 CRITERIA 1. Are the materials and equipment appropriate and used according to required pastry and bakery products and standard operating procedure? 2. Are the ingredients selected, measured and weighed properly according to recipe requirement and established standards and procedure? 3. Are the variety of pastry and bakery products prepared according to standard recipes and desired product characteristics? 4. Are the pastry and bakery products cooked and prepared according to techniques and appropriate conditions? 5. Are the batter and dough prepared in accordance with enterprise standards? 6. Are products proofed according to specified temperature and other conditions? 7. Are the required oven temperature is selected to bake goods on accordance with the desired characteristics, standards recipe and specification and enterprise practices? 8. Are the materials, tools and equipment cleaned and wipe properly? 9. Are the baked products cooked properly? 10. Did the trainee observed the mis-en-place practices properly? 11. Did the trainee handles or used the equipment properly and carefully? 12. Did the trainee observe 5’s in the practical work area before and after the activity? 13. Did the trainees able to apply and identify the techniques? 14. Did the trainee bake the product with appropriate temperature according to required temperature with standard operating procedure?

YE S

NO