BASIC BAKING (Gisslen, 2001) and the pastrycooks

can become members of the formal

Baking
organization or professional bakers
 is a cooking method using dry called a pastillarium.
heat (Merriam-Webster, 2013).
Lesson 1: Classification of
 This methods is applicable to
Major Ingredients in Baking
cooking different kinds of food
products such as fruits, or meat Baked products are essentially
dishes. made from the same ingredients such
as flour, fat, sugar, eggs, water or
In the early days, rice and other
milk, and leavening agent.
cereals are pounded and ground and
flour is the product. Flour is the basic As a future baker, it is important
ingredient of baked products. Baking that you should familiarize yourself
bread could have started when man with the different ingredients
learned to pound or mash grains and needed in baking.
with the addition of water, a paste is
1. Flour- this provides the
produced.
structure of the product that is
When the paste is spread on a hot why it is considered as the
stone near a fire, flat bread is primary ingredient, Wheat grin
produced (Gissien, 2001). Yeast, which produces the kind of flour
gives to baked products was the commonly used in baking. It is
discovered and other ingredients; new the only flour that contains
tools and equipment were also, enough gluten-forming protein
invented which resulted in the several to provide the essential
varieties of bread and other baked characteristics of baked goods,
products we have today in the market. some of the varieties of flour
are made from rye, rice, com,
Bread making existed in the
millet, barley, oats. They
olden times though it is not clear when
produce distinctive flavors and
this really began. The earliest Biblical
textures of baked goods.
record in bread making was during the
time of Abraham (Genesis 14:5) more Types of flour according to the
than 2000 BC. After several years, it Culinary institute of America (de
was known that the first reference to los Reyes and Anero, 2016)
baking as a profession occurred during
Bread Flour –This is hard wheat flour
the time of joseph when the Egyptian
and also known as patent flour. This is
pharaoh jailed and later on hanged his
used for breads and soft rolls. Its
chief baker for offending him (Genesis
protein content ranges from 11 to 13
40:1). The chief baker was apparently
percent.
considered a high official position in
the household of Pharaoh. All-purpose Flour –This is a mixture
of hard and soft wheat flours milled
The production of the large
from the endosperm of the wheat
quantity of breads is said to have
kernel. The protein content in this flour
started in ancient Rome where pastry
can range from 8 to 12 percent.
cooking was a recognized occupation
Cake Flour –This is soft wheat flour a. Milk and creams –The most
with protein content ranging from 6 to common milk referred to in
9 percent. This is good for baking most recipes is the fresh whole
cakes and cookies. milk. Evaporated milk is the
kind of milk where 60% of water
Clear Flour –This is hard wheat flour,
content has been removed.
which has a color darker than bread,
When used in baking, this can
or high-gluten flour and is commonly
be diluted with equal amount of
used in rye breads. Its protein content
water.
rage from 13 to 15 percent.
b. Juice –Fresh fruit juices are
Durum Flour –This is made from the usually used in baking. These
endosperm of the durum wheat kernel. add flavor and color and is best
It is hard wheat flour used in bread used in recipes with baking soda
making with content ranges from 12 to as leavening agent.
14 percent. c. Water –is considered a
universal solvent and has the
High-gluten Flour –This is milled following attributes;
from the entire endosperm and used
for bagels and hard rolls. Its protein 1) gluten forms in the form of water:
content is typically 13 to 14 percent.
2) it serves as a solvent and as
Pastry Flour –This is used for pies dispersing agent for salt, yeast, and
crush, dough, muffins, some biscuits sugar;
as well as pastries.
3) it is necessary for the yeast
 üSemolina –This is more fermentation and reproduction;
coarsely-ground durum wheat
4) it is responsible for the consistency
flour, commonly used in pasta
of bread dough; and
making.
5) the temperature of the temperature
Whole Wheat Flour –This is hard
of the water can be varied in order to
wheat flour milled from the entire
obtain dough of the correct texture.
wheat kernel, including the bran and
germ, due to the high content of lipids
(fats) in germ, this kind of flour can
[Link] –This can be in liquid or solid
easily became rancid. Its protein
from. This comes from animals or
content ranges 14 to 16 percent.
vegetables. In general, fats help to
2. Liquids –Moistness and texture of tenderize the product and soften the
the baked products are attributed to structure, add moistness and richness,
liquids, this is important hydrating increase keeping quality, add flavor,
protein, starch, and leavening agents. assist in leavening when used as
The baked product is also leavened by creaming agents (Gisslen, 2001).
liquid because it turns to steam and
Kinds of Fat
expands during the baking process.
a. Butter-This can be salted or
Kinds of liquid ingredients:
unsalted and made out of fatty milk
protein. Its flavor and melting quality
are good attributes for pastries and 5. stabilizes meringue and whipped
cakes. To maintain its good quality, cream
butter must be wrapped and kept in
6. provides yeast with food to
the refrigerator because it melts at
encourage fermentation:
room temperature.
7. caramelizes and recrystallizes to
b. Margarine This is made from
create confections,frostings, and
several hydrogenated vegetables or
sauces
animal fats with flavoring emulsifiers,
coloring agents and other ingredients 8. A when mixed with water, it
prevents water from freezing into a
c. Oil-This is a liquid fat which comes
solid state
from vegetables, nut or seed sources.
This is not commonly used in cakes as
it spreads to the mixture too
thoroughly and can shorten too much
which may affect the cake product Kinds of Sugar
d. Lard-This comes from the side part a. Granulated or refined cane
of the hog but it is rarely used sugar- The regular white sugar also
nowadays. known as table sugar. There are
e. Shortening-This is group of solid different kinds as to their granules.
fats especially formulated for balong. The caster sugar which is finer in
is usually white in color and is granules than the regular white sugar
tasteless. Flaky products like pie crusts b. Confectioner or powdered
and biscuits use this kind of fat. sugar- This is a kind of sugar ground
4. Sugar-This is also known as to a fine powder mixed with a small
sweetener: Sweeteners have different amount of starch This is also called as
forms from powder to crystal to icing sugar. This is used in toppings,
syrups. They come in different degrees cre cream fillings, and dusting icing
of sweetness According to Gail Sokol cake
as cited by de los Reyes and Anero, c. Brown sugar- This comes in raw
2016. brown, light brown, and medium
Sugar has many uses in baking brown color. It is said that the darker
besides from acting as a sweetener. color has more Impurities Brown sugar
These are: contains small amount of fructose and
glucose. It has low content of
1. provides tenderness to the baked molasses and the natural fibers of the
goods, sugar cane.
2 .gives color to baked goods during 5. Leavening agents
caramelization process,
This is the ingredient in baking that
3. absorbs moisture from the air to makes the baked product rise. It is
provide moistness; responsible for the production and
incorporation of gases during the
4. aids flats in absorbing air during the
creaming process;
baking process, Leavening agents are b. It serves as emulsifier. It
of different types contributes to volume and
texture.
Types of leavening agents:
c. It is a leavening agent. When
a. Yeast-This comes in two types: egg whites are beaten, air is
trapped in the foam bubbles
1) active dry yeast or instant yeast- and expand during baking.
which has coarse oblong granules, d. It gives moisture to the baked
2) instant yeast or rapid-rise yeast has product due to the quantity of
smaller granules and dissolves faster. water in eggs.
This is used for breeds due to its e. Eggs give flavor, color, texture,
gluten-formation and stabilization and nutritional value.
characteristics in the fermentation 7. Salt and other flavorings -
process of yeast.
 The color and sweetness of
b. Baking soda - This is also known other ingredients is enhanced
as sodium bicarbonate. It is fine white with the use of salt.
powder and has a slightly salty and  Salt slows down yeast
alkaline taste, Baking soda is good for fermentation and strengthens
baking muffins, cakes, cookies, and gluten structure making it more
pastries due to its fast action of stretchable(Lauterbach and
chemical leavenirs Albrecht, 1994).
c. Baking powder-This is a mixture of  Other flavorings used in baking
baking soda plus an acid to react with include vanilla,
it, and starch to prevent lumping. spices(cinnamon, nutmeg,
Baking powder is available in two ginger) and flavor extracts
types: 1) single-acting baking powder which are available in the
which requires only moisture to market.
release gas, 2) double-acting baking LESSON 3: basic principles in
powder releases gas in two stages baking
first, during mixing, second, it
completes the reaction with the
addition of heat during baking
The following baking principles are
6. Eggs-Egg performs many functions given to guide bakers in producing
in the production of balked products. quality baked products:
The best kind of egg in baking is the
1. Measure accurately. All
fresh-while chicken egg. Large and
ingredients needed should be
fresh white eggs are the best for
measured accurately. The
baking. They should be clean, fresh,
measurement called for in
free from bad odons and taste.
every recipe when in correct
Some of the functions of eggs in proportion work well together
baking: and produce the best results.
Exact quantity of ingredients is
a. Protein in egg contributes to also necessary to bring about
structure of the baked products the desired reactions and
 changes in the baking process. time would change the quality
For example, salt slows down of the product.
yeast fermentation, and when
Measuring Ingredients Correctly
the amount of salt is less than
what is required in the recipe, Measuring ingredients correctly,
the dough will rise too quickly. as we have learned, is very important
Such will affect the shape and to obtain the best result of the baked
flavor of the bread product. Different people may use
(Lauterbach and Albrecht, exactly the same recipe, but the baked
1994). product may turn out differently
2. Use the exact ingredients because of measuring and mixing
as specified. Every ingredient techniques. Accurate techniques in
in the recipe has specific measuring are as important as the
characteristics which works tools in measuring.
best with other ingredients in
the recipe. When a baker The following procedures are
changes an ingredient in a given for your guide:
recipe, the baked product may 1. Rice and flour. Using a spoon
not yield the expected quality. or similar tool, fill the cup overflowing.
For example, bread flour and level-off with a spatula or with a
all-purpose flour have different straight edge of a knife. Do not dip the
characteristics as learned in the cup into the flour.
previous lesson. So when the
all-purpose flour in the recipe 2. Sifted flour. Before measuring
for muffin is to replaced with flour, sift first especially in cake
bread flour, the muffin will have recipes. Spoon into the cup
a soft and light product as overflowing and level-off with spatula.
expected (Lauterbach and
3. Refined sugar. Sugar needs to
Albrecht, 1994),
be sifted first before measuring to take
3. Follow correct mixing
out lumps. Spoon into the measuring
methods and baking
cup and level-off with spatula.
procedures. The appropriate
Remember not to tap or pack refined
mixing methods and
sugar down
procedures suggested in the
recipe are of utmost 4. Brown sugar. The sugar is
importance in baking. Poor packed into cup enough to hold its
quality product will be obtained shape. Level-off with spatula and
if proper mixing method and turned out off from the cup.
the correct procedures are not
followed. In all recipes, baking 5. Salt, pepper, leavening
procedures are specified. The agent. Level the measuring spoon with
appropriate pan for baking, the a straight edge of a knife or spatula.
baking temperature, the length 6. Liquid ingredients. Place the
of time for baking must be graduated glass or plastic measuring
followed correctly. Changes in cup on a flat level surface and hold it
the temperature and baking firmly. Pour into it the desired amount
of liquid ingredient. View the liquid at d) Scrub your hands with soap
eye level by leaning over. Do not pick and water especially after using the
up the cup to bring it to your eye level. toilet.
e) Wear deodorant or
antiperspirant everyday.
Other important reminders in
measuring ingredients: f) Trim your nails since you are
working in food service.
* Timers/Thermometers, scales
and other measuring devices g) Wear suitable, comfortable,
and clean clothes while at work.
*checked and calibrated
according to manufacturer's manual 2. Keep and maintain the
before using. Standardized measuring cleanliness in handling food.
tools and equipment should be used in Washing hands the single most
effective way to prevent infections.
*measuring ingredients by
Germs may spread casually by
volume. In measuring dry ingredients,
touching another person. When you
do not shake the cup to level-off the
touch contaminated objects and you
ingredients
you touch your face, mouth, eyes, and
LESSON 4: Safety Sanitation nose, you are also open to catch
in baking germs. Using an adequate amount of
soap, rubbing the hands together to
Good practices in kitchen and create friction, and rinsing under
laboratories is essential for learners running water is a good practice of
during the application of the different hand washing
activities in their training course.
3. Keep and maintain the
Sanitation must be kept high in cleanliness of the laboratory
laboratories as well as the proper way equipment. There are ways to
of keeping and handling food. keep and maintain the cleanliness
Goodkitchen and laboratory of the laboratory equipment:
practices includes the following a) Remove bumed food
(Carino & Lazaro, 2003): particles by scraping it with a blunt
scraper.
1. Maintain personal
hygiene. There are simple ways to b) Do not allow grease to
achieve personal hygiene: collect on range. Wash it daily with
soft cloth.
a) Wash and trim your hair
regularly to look neat and clean. c) Soak top grids in water with
detergent
b) Visit the dentist at least once
a year. 4. Keep and maintain the
cleanliness of the working area
c) Take a bath every day before and laboratory.
school, every night before going to
sleep. Ways to keep the working area
and laboratory clean:
 a) Do not eat, smoke, and play  The State shall protect and
inside the laboratory. advance the right of the people
to a balanced and healthful
b) Do not comb hair or make
ecology in accord with the
yourself up in the laboratory.
rhythm and harmony of nature.
c) Always return tools and  The State shall promote and
implements to their proper place protect the global environment
to attain sustainable
d) Keep the cabinet doors development while recognizing
closed to prevent accidents and to the primary responsibility of
prevent rodents from entering local government units to deal
the cabinet. with environmental problems.
 The State recognizes that the
e) Keep personal belongings out responsibility of cleaning the
of the working area. habitat and environment is
primarily area-based.
f) Do not lean or sit on the
 The State also recognizes the
equipment and work tables
principle that "polluters must
g) Wipe or dry immediately pay".
spilled water or oil on the floor. This
may cause fall or accident.
Recognition of Rights of Citizens
h) Floors should be swept or
cleaned after each laboratory session. a. The right to breathe clean air;
i) Provide waste container with b. The right to utilize and enjoy all
cover in convenient place. natural resources according to the
principles of sustainable development;
c. The right to participate in the
decision-making process concerning
development policies, plans and
programs projects or activities that
may have adverse impact on the
UNIT III: SAFETY PRACTICES environment and public health; d. The
right of access to public records which
a citizen may need to exercise his or
WHAT IS CLEAN AIR ACT? her rights effectively under this Act.

Republic Act No. 8749, Philippine

Clean Air Act The Clean Air Act provides that the
 is a comprehensive air quality state shall:
management policy and  Promote and protect the global
program which aims to achieve environment while recognizing
and maintain healthy air for all the primary responsibility of
Filipinos. local government units to deal
State Principles: with environmental problems;
  Recognize that the 3rd offense-FIVE THOUSAND PESOS
responsibility of cleaning the (P5,000.00) plus seminar on pollution
habitat and environment is management.
primarily area-based;
What can you do to help clean the air?
 Recognize that "polluters must
pay". ➤ For vehicle owners/motorists:
 Recognize that a clean and
healthy environment is for the 01 • Maintain your vehicle by
good of all and should therefore changing oil regularly (every 5,000
be the concern of all. kilometers)

What are covered by the Clean Air Act 02• Keep the engine well tuned
All potential sources of air pollution following the owner's manual
(mobile, point and area sources) must 03 • Remove unnecessary things from
comply with the provisions of the law. the trunk. Don't overload and travel
• Mobile sources refer to vehicle like only at speed required by traffic
cars, trucks, buses, jeepneys, regulations and road conditions.
tricycles, motorcycles and vans. ➤For commuters:
• Point sources refer to stationary 01 • Try talking to the jeep/bus/tricycle
sources such as industrial firms and driver about the high health risks of
smokestacks of power plants, hotels poor vehicle maintenance and
and other establishments. improper driving practices.
• Area sources refer to sources of 02 • Patronize mass railway transit.
emission other than the above. These
include smoking, burning of garbage, ➤At Home
and dust from construction.
01• Use low watt bulbs or energy
saving lights.
02 • Limit the use of air conditioning
units and keep the temperature a few
degrees higher
Smoke belching vehicles on the road 03• Don't burn garbage
shall be subjected to emission testing
by properly equipped enforcement 04 • Avoid using aerosols.
teams from the DOTC/LTO or its duly
►FOR EVERYONE
deputized agents. Violators will be
subject to the following fines/ • Report smoke belchers to LTO, MMDA
penalties: and/or appropriate local government
units. • Walk or ride your bike to
1st offense- ONE THOUSAND PESOS
places.
(P1,000.00)
• Work with residential association to
2nd offense-THREE THOUSAND PESOS
stop burning of garbage.
(P3,000.00)
• Spread the word about the ban of
smoking in public places.
• Plant trees Occupational Health and Safety
(OHS) focuses primarily on protecting
employees in the workplace from
Occupational Health and Safety accidents, injuries, and exposure to
Practices in the Workplace harmful substances. While accidents
can happen at any time, it is still the
Occupational health and Safety (OHS) employer’s responsibility to ensure
practices refer to the measures and that they take steps to reduce the risk
procedures implemented in the of incidents and maintain a safe
workplace to protect the safety, working environment.
health, and well-being of employees.
Occupational health and safety
These practices aim to: (OHS) is crucial for several reasons:
-Identify and mitigate potential Prevention of Injuries and Illnesses:
hazards and risks.
OHS practices help identify and
-Prevent work-related injuries, mitigate hazards, reducing workplace
illnesses, and accidents. accidents and health issues, thus
-Promote a safe and healthy work saving lives.
environment. Enhanced Employe:
-Comply with relevant OHS laws and Well-being A safe work
regulations. environment promotes mental and
physical health, leading to improved
morale and job satisfaction.
Key OHS Practices include:
Increased Productivity:
 Conducting risk assessments
and implementing control Healthy employees are more
measures. productive, as they are less likely to
 Providing appropriate personal miss work due to injuries or illnesses.
protective equipment (PPE).
 Maintaining safe equipment and
work areas. Cost Reduction:
 Offering training on safety
Effective OHS measures lower
protocols and hazard
costs related to accidents, insurance
identification.
premiums, and workers’ compensation
 Investigating incidents and
claims.
implementing corrective
actions. Regulatory Compliance:
 Promoting a culture of safety
Adhering to OHS regulations
through open communication
protects organizations from legal
and employee involvement.
liabilities and penalties.
Why Occupational Health and Safety is
Important?
What are the benefits of a safe behavior are just a few of the many
working culture in the workplace? work-related variables that might be
risky.
A safe working culture in the
workplace offers numerous benefits: 6 CATEGORIES OF
WORKPLACE HAZARD
[Link] Accidents: A strong safety
culture significantly lowers the risk of BIOLOGICAL HAZARDS
workplace accidents and injuries, BIOLOGICAL HAZARDS
promoting overall safety.
Bacteria | Viruses | Fungi |
[Link] Employee Morale: Mold | Bloodborne Pathogens |
Employees feel more valued and Bird Drappings | Infectious
secure, leading to higher job Animals | Hazardous Waste
satisfaction and engagement.
Biological hazards are caused
[Link] Costs: Organizations by living organisms that produce
experience reduced medical and hazardous substances that can enter
insurance costs due to fewer the human body either by breathing,
workplace injuries, resulting in lower touching, ingesting, or injection.
workers’ compensation claims.
OCCUPATIONAL EXPOSURE
[Link] Recruitment and
Hospital workers, medical
Retention: A positive safety record
workers, and laboratory personnel are
attracts talent and retains employees,
exposed to biological hazards,
as workers prefer safe environments.
especially in the form of bloodborne
[Link] Productivity: Healthy and pathogens.
safe work conditions lead to fewer
People working with animals
absences and higher productivity
such as those employed in veterinary
level.
clinics.
Personnel employed in
laboratories and research and
development units can be exposed to
biological hazards.
People working in food
TYPES OF HAZARD IN DIFFERENT processing and dealing with raw food
WORKPLACE are also exposed to biological hazards.
-Individuals working outdoors or in
natural environments.
WHAT ARE WORKPLACE HAZARDS
When there is a possibility of CHEMICAL HAZARDS
harm, disease, or death at work, the
environment is considered hazardous. Chemical Toxic Substances
Tools, poisonous materials, unsafe
Chemical hazards are caused by
working practices, and human
exposure to toxic chemical substances
in the form of solids, liquids, gases, Noise | Heat Stress | Cold
fumes, vapors, mists, and dusts. Stress | Radiation
Workers can be exposed to chemical
Hazards that cause a physical
hazards by direct contact with skin
injury to a worker due to the
also known as absorption, through
workplace environment having
inhalation, and either by accidentally
excessive levels of ionizing and
eating or drinking a toxic substance or
nonionizing electromagnetic radiation,
chemical.
noise, vibration, illumination, and
OCCUPATIONAL EXPOSURE temperature are known as physical
hazards.
Employees working in and
around solvents, toxic chemicals, or OCCUPATIONAL EXPOSURE
flammable gases.
Workers carrying out job tasks
Workers employed in cleaning in noisy surroundings.
facilities and job functions.
Medical personnel working in
Lab workers who use dangerous the Radiology department in hospitals
chemicals as part of their work and clinics.
processes.
Individuals working outdoors in
Engineers and field workers who the hot sun or during winter for long
work in and around dangerous periods.
chemicals or other hazardous
Personnel employed in smelting
substances.
operations, steel mills, mining
Hazardous waste operation operations, etc.
employees.
Workers working on open to air
Employees in chemical construction sites.
manufacturing operations.
SAFETY HAZARDS
Workers in the oil and gas
Falls | Trips | Slips | Falling
industry and coal mining operations.
Objects | Shocks | Electrocution
Workers involved in hazardous
Safety hazards occur due to
chemical/substance spill cleanups.
unexpected and avoidable
Emergency and medical circumstances. The danger to workers
personnel. from safety hazards can vary. They
can either be negligible such as a
small cut, a little more serious such as
a broken hand, or can be serious with
long-term repercussions such as a
spine injury, and even cause death.

PHYSICAL HAZARDS
OCCUPATIONAL EXPOSURE PSYCHOSOCIAL HAZARDS
Construction industry workers. Mental Health or Well-Being
Personnel working in the utility Psychosocial hazards can occur
sector-Occupational Exposure due to the workplace environment or
work stress. Workplaces, where there
Workers working at heights such
is discrimination, harassment,
as window cleaners on scaffolding.
victimization, or a generally negative
Service and maintenance perception by employees, can lead to
personnel. such hazards.

Personnel working with heavy OCCUPATIONAL EXPOSURE

equipment or machinery.
All people in the Labor Force
especially in:
ERGONOMIC HAZARDS  Healthcare
Musculoskeletal Injuries  Education
 Customer Service
Ergonomics is the science of  Manufacturing and
researching and evaluating various Construction,
tasks in the workplace such as:  Retail
• lifting
• holding
• sitting
• pushing
• walking
• reaching
that can cause discomfort or
injury to the human body.

OCCUPATIONAL EXPOSURE
Although today, office workers
are prone to greater exposure to
ergonomics hazards than any other
individuals.