Preparing and producing bakery product

WEB SCRIPT Tourism Sector
Sector:
Qualification: Bread and Pastry Production
Unit of Competency:
Module Title: Prepare and Produce Bakery Product

Learning Outcomes: Preparing and Producing Bakery Product

Developer/s:  Prepare Bakery Products
 Decorate and Present Bakery Products
 Store Bakery Products

TITLE Preparing Bakery Products
OBJECTIVES
At the end of this unit, you should be able to:
 Know the history of baking
 Identify the ingredients,equipment and tools needed in bread making
 Identify the different mixing technique in baking

INTRODUCTION

LESSON 1

Bakery Agriculture during the High middle Ages
Production

Topic 1:
History of Baking
in the Philippines

With agricultural innovations that began in the 11th century, bread became one of the
most important staples in the peasant’s diet. Heavier ploughs and more resilient
agricultural tools made arable land more productive. Windmills and watermills became
widely used to process grains. In addition, peasants began using a rotating crop system in
which two fields were planted with grains and one field was left fallow.

Culinary Arts

Baked products have indeed become a popular and indispensable part of our daily lives.
Filipino families have discovered the fun of eating freshly baked products during their
meals inside and outside the home. These products are now served as part of the daily
fare and as special treats during family celebrations.

The First Bakers

Public bakeries were in operation in Greece sometime between 300 and 200 B.C. They
were started by slaves brought to Greece for manual work. Even after they were granted

freedom later, these men chose to continue the same jobs they were performing as slaves.
Baking was one of these jobs.

When the Romans conquered Greece, they also took over the baking industry. Baking
became an important industry such that a baker’s guild, a union of bakery owners, was
established to set the standards for quality of products and for regulating the employment
of bakers.

The bakers of Rome became so important that legislators began regulating their trade
about 200 B.C., when a law was passed demanding bakers to donate grain to people
unable to earn a livelihood. The law stated that the grain must be ground then baked into
bread. In effect the bakers became civil servants who were unable to leave their jobs
under threat of punishment. The braver ones deserted their bakeshops, moved to other
cities and took other jobs.

During the last years of the eleventh century, the Christian Crusaders altered all of Europe.
They drove the Moslems back to Asia and reestablished commerce. Baking again became
an honored profession. The government encouraged farmers to raise wheat for bread
making. The bakers reorganized guilds and became powerful.

Baking in America

Baking was brought to America by the first English settlers who came to Jamestown,
southwest of New York in May 1600. in 1604, commercial bakeries were already operating
in the country but were meeting stiff competition from colonial housewives who baked
ovens as efficiently as the commercial bakers.

The baking industry remained on status quo from the Roman times up to the
industrialization period in the United States in the last half of the nineteenth century.
There were improvements however in the construction of oven and mixing troughs and
also in products. Nineteenth-century bakers made breads, cakes, pies, biscuits, cookies
and crackers.

In time inter colony commerce increased and wheat from newly developed western areas
was shipped to the East.
BAKING IN THE PHILIPPINES
Wheat is a grain not native to the Philippines. It was first cultivated in the Philippines when
the Spanish missionaries came to this country in the early seventeenth century and was
mainly intended for making Eucharistic wafers, according to earlier records wheat grown

in the provinces of Cavite, Laguna, and Batangas and the Cagayan Valley.

Factors that Wheat was being consumed in the Philippines during the days of the Spanish galleon trade
Contribute to a with Mexico. There is even some evidence that wheat consumption predates this period
Successful and goes back to the days of the Chinese traders a thousand years ago. However, baking
Baking Business technology then was rather crude.

FLOUR MILLING IN THE PHILIPPINES

During the American occupation of the Philippines, wheat flour was imported from the
United States. This importation continued to increase in volume until the late fifties. By
1958 when the first Philippines flourmills, the Republic Flour Mills, began operation, the
country had become the worlds, second largest flour importer. From the same year, flour
imports practically ceased, quickly replaced by wheat (grain) imports.

Since the early 1900s, the United States and Canada have been the Philippines major
sources of wheat, with the United States having the larger share of the market as it has
more classes of wheat to offer at competitive prices. These two major sources are able to
satisfy the varied and increasingly sophisticated flour demands of the Philippines baking
industry.

CULINARY ARTS

In the Philippines, the approval of one’s application for apprenticeship is based largely on
one’s personal relationship with the owner of the bakeshop or bakery. There seems to be
a lack of apprenticeship programs offered by established bakeries, bakeshops, and other
establishments in the country, particularly because their production demands have to be
met with the speed and accuracy of work done by skilled workers.

Business pioneers of all kinds say that success is achieved through hard work,
perseverance, patience, drive and imagination coupled with knowing one’s potentials and
providing the personal touch in customer relations and management.

Established food service companies place the premium of success on high-standard food
that is suited to the distinctive taste of the Filipino and served in a warm and friendly
manner characteristic of the Filipino tradition of hospitality.

The following are the factors that spell the success of present-day, state-of-the-art
bakeries and bakeshops:

1. Good-quality raw materials available when needed in the proper quantity and at the
right temperature.

2. Qualified bakers with the right attitude toward producing high-standard products using
hygienically sound procedures at all times.

3. Strict supervision of all bakery procedures from the mixing, weighing, and slicing to the
packing of the finished products to ensure baked products of good quality.

4. Quality control tests conducted periodically by a panel of taste testers to guarantee

acceptability of the products by consumers.

5. Modern, up-to-date, and sophisticated equipment that ensure not only high quality in
products, but also speed and volume in production.

6. Properly maintained physical plant and facilities to be able to pass all inspections
regarding sanitation and safety.

7. Spacious storage areas properly designed to accommodate all the finished products and
keep them in good condition before they are delivered to the various outlets.

8. Effective promotion/marketing of the company’s products through the use of:

a. innovative advertising

b. attractive and sanitary packaging

c. pleasing display for different products in the bakery itself and all its outlets

9. Use of clean and sanitary delivery vans operated by neat, presentable, courteous and
dependable personnel to transport finished products to the outlets.

10. Effective company cost control program to assure profits from the business.

11. Continued research and experimentation to develop a formula that will improve a
product already in the market or to come up with a new product that an initiate food
fashion trends.

12. Continuous personnel training in innovative baking and cost control techniques.

On the other hand, common malpractices in baking such as the following can contribute
to the failure of a baking enterprise:

1. Varying the shapes of baked products such that some as the following than the average
size.

2. Substituting quality ingredients with less expensive ones, as in the fillings of such baked
products as hopia, empanada, and turnovers – where mongo and rolls and cakes – where
the golden yellow color is produced with the use of food coloring instead of eggs, as called
for in the recipe.

3. Selling reheated, day-old baked products as fresh ones.

Topic 2: 1.Flour-is the main ingredient in baked goods which is usually milled from wheat. It
Ingredients
Needed in contains the proteins gliadin and glutenin, which when combined with liquid, forms
Baking gluten. When expanded and then heated, gluten gives structure to the baked product.

1.1. The Component of Wheat Flour

The proteins of wheat are very essential in distinguishing the functional properties of
wheat flour dough. Globulins and albumins are soluble proteins present in wheat flour but
do not play an important role in baking. About 85% of the proteins in white flour are
relatively insoluble. These insoluble proteins when mixed with the water and thoroughly
kneaded form gluten. Gluten is primarily responsible for the sticky and elastic

characteristics structure and body of wheat flour dough. Gluten may be extracted from
dough through washing to remove starch. Gluten is composed of glutamine and gliadin.
Gliadin gives elastic or stretching properties while glutenin gives the dough strength to
hold leaving gases, which determine the structure of baked products.

In the year, bread gluten is developed to its maximum tenacity to assure high volume and
fine texture. On other baked products like batter type of cakes, the development of gluten
is retarded to make the finished products tendered.

Diastases and Proteases are two enzymes principality found in flour. Diastase acts upon
some of the starch, liquefies and converts it into malt sugar. This is essential in the
fermentation of lean dough in which little or no sugar is used. On the other hand, protease
converts a portion of the proteins into a soluble form adding to the elasticity thereby
softening and mellowing the gluten.

1.2. Properties and Characteristics of Flour

Properties and Characteristic of Flour

1.Whitish/Color. Flour color is important because it affects the brilliancy of the finished
product. Although people consider whiteness in flour as quality, it has been shown that
some baked products can be produced from long extraction, unbalanced flour.

2. Tolerance. Tolerance is the ability to withstand any processing abuse brought about by
mixing, fermentation and all other baking process and still produce satisfactory results.
Tolerance is attributed to gluten quality.

3. Strength. Strength is the ability of flour to produce a large loaf brought about by the
presence of protein in sufficient quantity and quality to retain the gas and sufficient
diastolic activity to produce sugar for uniform gas production.

Strength is responsible for the flour’s ability to produce large volume of well “piled”
loaves. “Piling” refers to an event smooth grain and fine texture. A large volume with a
coarse uneven grain means that the flour is low quality.

4. Uniformity. Uniform quality of every flour shipment is part of the baker’s dream in
order to keep his formulation and processing the same.

5. High Absorption. High absorption is the flour’s ability to hold the maximum amount if
moisture in the dough and still produce a high quality loaf bread.

1.3. The Nutrients of Flour Mixtures

THE NUTRIENTS OF FLOUR MIXTURES

Wheat flour supplies generous amounts of carbohydrates and fats. In the Philippines, most
of the flour that we use for bread and pastry making is enriched with B vitamins, Thiamine,
riboflavin for healthy skin, hair, and niacin, which prevents a chronic disease of the skin
called pellagra. Calcium, iron and vitamin D are optional nutrients for enrichment.

2. LEAVENERS

Types of Leavener

1.Natural leavener or air. This is incorporated during creaming or mixing and is expanded
in the oven. In Angel Food Cake, air is incorporated into the egg whites while whipping.
2.Chemical leavener. Carbon dioxide gas is the leavener produced from the chemical
reaction that occurs when mixing baking soda, baking powder or cream of tartar with the
other ingredients. They are usually used in cakes and cookies.
3.Biological leavened or yeast. After reacting with sugar, yeast produces carbon dioxide,
a leavening gas. Yeast is used to raise breads, rolls and other goods requiring a lot of
dough handling.
USES OF LEAVENING AGENT ON BAKED PRODUCTS

 Leavening agent increases the volume of baked products
 It gives shape and texture that makes the bread more palatable
 It makes the bread lighter and easy to chew

MILK
Milk-is an excellent animal protein food. It is one of the best sources of riboflavin, calcium
and phosphoric acid and has good supply of vitamin A and D. the average composition
percentage of milk is 86.6% water, 3.8% protein, 4.6% sugar, 4.3% fat and 7% minerals

Uses of Milk

1.Increase dough strength. It acts as a strengthening agent to proteins flour because of its
easier content. It manifested in loaf volume.

2.Improve the dough’s tolerance to mixing,
3.It enables longer fermentation of dough; hence acidity to dough is reduced. This results
to a better aroma of baked products.

4.Gives golden color to baked product. Lactose, casein and whey proteins are milk
compositions responsible in rendering golden color to baked products.

5.Improves grain and texture. The presence of milk in baked products results to a more
velvety texture and the formation of small uniform cells.
6.Improves nutrition, flavor and eating quality.

3.1. FORMS OF MILK
1. EVAPORATED MILK is full of cream with 40% of water remove by evaporation. It is
homogenized before canning.

2. DRIED MILK may be made from full cream milk or skimmed milk.

3. SKIMMED MILK is milk from which fat is removed.

4. CONDENSED MILK is prepared in similar way has sugar added.

In additional, evaporated milk and skimmed milk, cream milk and butter milk or sour milk
may be used for baking purposes. Condensed milk may also be used when diluted but it
will yield a sweeter product. Fresh liquid milk or butter should be scalded and cooled first
to kill the enzymes that interfere with yeast action.

3.2. STORAGE OF MILK

 Different forms of evaporated milk should be stored in a cool dry place. When
opened it should be refrigerated as it can spoil after 36 to 48 hours or even shorter
during warm weather.

 Condensed milk can be kept longer than evaporated milk even without
refrigeration, because of its sugar content that acts as preservative. But, it is also best
to refrigerate the former when can has been opened.

 Milk powder should be kept in a dry place, so that it will not absorb moisture,
which can cause it to form lumps.

 Whole milk, whether raw or pasteurized should be refrigerated when not in use.

4. SHORTENING
Shortening. This increases the tenderness of the product. When shortening is added to
flour, the gluten formation is “cut” or shortened. The result is a tenderer product. Some
shortening used in baking are: butter, margarine, vegetable shortening, vegetable oil and
lard.
These physical and chemical properties of fats are influenced by the fatty acid contents.
Fats contain relatively high temperature of saturated fatty acids.
CLASSIFICATION OF FATS
BY PHYSICAL APPEARANCE
A. VISIBLE FATS – are purified fats and easily recognized.
Examples: margarine and hydrogenated fat (lard)
B. INVISIBLE FATS – are fats present in various eaten foods such as
meats, eggs whole milk and avocados. They are hidden and not easily recognized.
BY SOURCES
A. FATS – exist in bacon, butter, fish oil, poultry fats, suet and tallow.
B. VEGETABLE OIL - found in coconut, cottonseed, peanut, sunflower and soybeans.

FUNCTIONS AND FATS OILS
1. Make bread products tender and improve flavor (by making gluten airtight).
2. Assist in gas retention giving bigger volume and better crust.

3. Prevents cohesion of gluten strands, which allow better volume of baked products.

5. SALT
Salt-Balances the tastes and improves the general quality of the product.

5.1. Function of salt

Salt has three major functions in baking. It affects:

 Fermentation
 Dough conditioning
 Flavour

Fermentation is salt’s major function:

 Salt slows the rate of fermentation, acting as a healthy check on yeast
development.

 Salt prevents the development of any objectionable bacterial action or wild types
of fermentation.

 Salt assists in oven browning by controlling the fermentation and therefore
lessening the destruction of sugar.

 Salt checks the development of any undesirable or excessive acidity in the dough. It
thus protects against undesirable action in the dough and effects the necessary healthy
fermentation required to secure a finished product of high quality.

Dough Conditioning

Salt has a binding or strengthening effect on gluten and thereby adds strength to any flour.
The additional firmness imparted to the gluten by the salt enables it to hold the water and
gas better, and allows the dough to expand without tearing. This influence becomes
particularly important when soft water is used for dough mixing and where immature flour
must be used. Under both conditions, incorporating a maximum amount of salt will help
prevent soft and sticky dough. Although salt has no direct bleaching effect, its action
results in a fine-grained loaf of superior texture. This combination of finer grain and thin
cell walls gives the crumb of the loaf a whiter appearance.

Flavour

One of the important functions of salt is its ability to improve the taste and flavour of all
the foods in which it is used. Salt is one ingredient that makes bread taste so good.
Without salt in the dough batch, the resulting bread would be flat and insipid. The extra
palatability brought about by the presence of salt is only partly due to the actual taste of
the salt itself. Salt has the peculiar ability to intensify the flavour created in bread as a
result of yeast action on the other ingredients in the loaf. It brings out the characteristic
taste and flavour of bread and, indeed, of all foods. Improved palatability in turn promotes
the digestibility of food, so it can be said that salt enhances the nutritive value of bakery
products. The lack of salt or too much of it is the first thing noticed when tasting bread. In

some bread 2% can produce a decidedly salty taste, while in others the same amount gives
a good taste. The difference is often due to the mineralization of the water used in the
dough.

6. SUGAR
Sugar is sweet, soluble, crystalline, organic compound that belongs to the carbohydrate
group of foods. They are the simplest of the digestible carbohydrates.

6.1. Forms of Sugar
Sugar is available in the market in different forms. Knowing the descriptions of each form
will help make their importance clear.

1. GRANULATED SUGAR also known as table sugar or refined sugar is made from sugar
cane or sugar beets syrup. It comes in white crystal and it tends to lend it to practically all
uses.

2. BROWN SUGAR is light, medium or dark brown. It consists of coarse sticky crystal
locally known as muscovado. During the early stages of processing, it is allowed to dry up
in halved coconut shells that form into a solid mass locally known as panutsa. It is used
products where the flavor and color of the brown sugar. It is commonly used for frosting,
candies, and dusting for baked products.

3. POWDER SUGAR OR CONFECTIONER’S SUGAR – is obtained form granulated sugar by
pulverization. Cornstarch is added to prevent from caking.

4. WASHED SUGAR

is a naturally golden brown, crunchy sugar that retains a hint of molasses flavor and a rich
aroma. The molasses flavor makes a wonderful addition to your coffee, tea and cereal. It's
crunchy texture and golden color make it perfect for baking.

6.2. Functions of Sugar on Baked Products

1.INCREASED DOUGH DEVELOPMENT. This brought about by the competition between
sugar and the gluten proteins of water.

2.MAKES THE COLOR OF THE CRUST RICHER. The intensity of crust color varies with the
kind of sugar present. A darker crust is obtained when sugar is increased. It is baked in a
shorter time which helps retain maximum qualities of flour and moisture. As the sugar
enters into the browning reaction, an appetizing color is rendered as a result of the
caramelizing or residual sugar.

3.IMPROVES NUTRITIVE VALUE, FLAVOR AND AROMA OF THE PRODUCT. With the
exception of salt, sugar has the most pronounced effect on flavor where it is sweetens the
product. Sweet dough takes longer fermentation process, retaining the end product and
rendering a sweet aroma.

4.MAKES THE BREAD TENDER. Through sugar is not a softening agent, the quick

development of the crust color shortens the baking time and moisture is retained. This
property us called hygroscopic. Increased retentions of moisture give the baked products
longer life.
5.INCREASED THE VOLUME OF THE LOAF. This is brought about by the fact that sugar
serves as food for yeast, which enhances yeast activity thereby increasing effect on loaf
volume.
6. HELPS ATTRACT AND RETAIN MOISTURE
7.IT ACTS AS PRESEVING AGENT. Because of its dehydrating effects on microorganisms
that cause spoilage.

7. FOOD ADDITIVES
Food additives. These are chemical substances that prevent the development of certain
off-flavors in food, and improve the quality of the product.

8. ACCESSORY INGREDIENTS
“Accessory” ingredients. These are materials which are not really needed but when
added to the other bakery ingredients improve the palatability and eye appeal of the
baked products. Examples are glazed fruits, nuts and cocoa powder.

9. WATER

liquid in baking may be milk, fruit juice or just plain water. It is cheapest ingredients in
baked products. It is important in the making of dough because of its role in converting the
flour protein into gluten.
Its other uses are:
1. Controls consistency and temperature (warm or cool) of dough
2. Dissolves salts, suspends and distributes non-flour ingredients evenly in order for
complex enzymatic activation and chemical changes to take place
3. Wets and swells starch to render it more digestible
9.1. Types of water

There are three (3) types of water:
1. Soft Water. Distilled or rain water. It is relatively free of mineral and practically no gas
production. It softens gluten, which results to sticky dough that tends to flatten out. It
could be treated by using dough improves or mineral yeast foods, more yeast or increasing
salt to 2.5%.
2. Hard Water.
a. Medium hard water contains average amounts of mineral salts. There is normal gas

Tools production. It has good retention and it is ideal for bread making.
Equipment
Baking b. Very hard water contains excess carbonates of calcium and magnesium. It retards
fermentation and it tightens and toughens gluten. It needs to be treated by boiling and
filtering using any mild edible acid; increasing yeast and decreasing yeast guhyfoods and
salt.

3. Alkaline Water. Contains sodium bicarbonate. It retards fermentation and dissolves
and weakens gluten. It needs to be treated by acidifying the dough using vinegar or lemon
juice.

and Tools and Equipment in Baking
in

1. Cutting Tools
Pastry wheel

-it is used to cut strips of dough

Cutting knife

-this is used to divide or cut the baked product. A fork is also used to hold the product in
place.

Set of knives and chopping board

-these are used to chop large quantity of nuts, fruits, and vegetables. To use the French
knife, hold the point of the blade stationary with your left hand. Move the handle up and
down, with your right hand chopping against the board in an arc or semi-circular motion.

Pastry blender

-this tool is made of metal and has various designs. It is used for cutting biscuits dough and
doughnut.

Kitchen Shears

-this is used for chopping sticky or juicy food. To use, dip the blades in warm water first.
This will prevent the blades from the sticking together. Kitchen shears is also used in
cutting certain fancy coffee cakes and rolls.

2. Measuring Equipment
Measuring cups

They are made from different materials. They may be tin, plastic, or aluminum materials.
These can be used to measure either dry or liquid ingredients. They come in various sizes
and volumes such as one cup, one-half cup, one-third cup, and one-fourth cup. The
volume of the materials is indicated by the graduations found along its side. The fractional
cups are most useful for measuring powdered ingredients such as flour and sugar. These
cups are usually leveled with the edge of a spatula or back of a knife.

Measuring glass cup

The container is usually transparent. It is smooth in the inside with the graduation mark on
the outside surface only. Cups with red capacity marks are easy to read. A cup with the rim
above the one-cup line mark is convenient to use, because it lessens the chances of spilling
the liquid being measured. It can also be used for measuring liquid ingredients like water
and oil. To measure, place it on top of the table and read at eye level.

Measuring spoon

These are usually found in groups of three or four. Each group may composed of a
teaspoon, half teaspoon, one-fourth teaspoon, and a tablespoon. The spoon maybe made
of tin or aluminum material. They are used for measuring dry and liquid ingredients in
small quantity. To measure dry or powdered ingredients, spoon must be filled and then
leveled with the edge of a spatula

3. Kitchen Utensils

A kitchen utensil is a small hand held tool used for food preparation. Common kitchen
tasks include cutting food items to size, heating food on an open fire or on a stove, baking,
grinding, mixing, blending, and measuring; different utensils are made for each task.

Some specialized utensils are used when an operation is to be repeated many times, or
when the cook has limited dexterity or mobility. The number of utensils in a household
kitchen varies with time and the style of cooking.

3.1. Kitchen Utensils

Spatula-this is a utensil with a rounded blade rotated to a handle. It is made of rubber or
plastic material. It is used for leveling dry ingredients and for scraping off batter mixture
from mixing bowls and sticky ingredients from measuring cups. It also aids to turn batter
into the baking pans.

Rubber scraper-this is a utensil with a rounded blade rotated to a handle. It is made of
rubber or plastic material. It is used for leveling dry ingredients and for scraping off batter
mixture from mixing bowls and sticky ingredients from measuring cups. It also aids to turn
batter into the baking pans

Rolling pin-this is a heavy, smooth cylinder, usually wooden, used to roll and flatten out
dough for easy and quick shaping. Select a rolling pin which is comfortable and easy to
handle

Mixing bowls-these containers have smooth, rounded interior surface with no creases to
retain some of the mixture. They are made of aluminum, enameled ware, glass,
earthenware, or stainless steel. An aluminum bowl has a stain-resistant finish. It comes in
different sizes of 1 ½ quarts, 4 quarts, and 6 quarts. When using a mixing bowl, be sure
that it is large enough to allow the easy mixing of ingredients and for the rising of some
baked products as in the yeast breads.

Mixing spoon or wooden spoon-this is a utensil somewhat similar to the ladle except that
it is made of wood. It comes in different sizes and weight, shapes of the bowl, and length
of the handle. Sometimes it is referred to as a small paddle. It is used for mixing cake
ingredients. It is also used for cutting and folding of beaten egg whites to the cake
mixture.

3. Kitchen Utensils
3.2. Kitchen Utensils
Baking pans-Check pans before using. They should be free from leaks, holes and
deformities. Baking pans may be oval, round, square or rectangular in shape. They are
made of aluminum, over glass, or tinned steel. Sizes and shapes of baking pans needed are
usually specified in a recipe. When cake is baked in an aluminum, desirable shape and
tender light brown crust of the product is developed. The cake then must be baked in a
few minutes longer. When baking in glass, the temperature is lowered by about 25˚F for
best result, as glass tends to hold the heat. A dull, dark pan absorbs the heat rapidly, thus
browning the crust faster. The type of pan is desired for many yeast breads and for
muffins.

Baking Sheet-this is greased aluminum or tin sheet where the cookie batter is placed.

3.3. Kitchen utensils

Grater or shredder-This is used to prepare ingredients such as cheese, chocolate, fresh

Cooling rack-It is used to cool baked products without steaming the bottom crust

Oven Thermometer and timer

-this is a clock that can be set to ring after a specific period of time elapsed. It is used to
remind the homemaker when a process is finished or needs to be checked.

4. Other Baking Equipment needed in Baking

Oven – is made up of a receptacle or compartment that can be closed tightly. Heat is
supplied by a gas flame or glowing electric coil. The oven has a gauge that shows the
temperature inside the compartment. Careful monitoring and regulation of heat will
prevent the uneven baking of the product.

Microwave oven-is a kind of oven that cooks fast and is compact. It is powered by
electricity. Special containers are used to bake certain foods like potatoes, chicken, and
hamburgers, because the microwaves are absorbed directly by the food and not the
container. Metal containers re not used as they deflect microwaves.

Cooking gas range – is a compact appliance which already carries several cooking coils
and an oven. The range is fueled either by liquefied petroleum gas (LPG) or electricity.

A number of models are available in the market. Convenience features may include timer,
thermostat, alarm, griller, or rotisserie. It is helpful to buy a model that will fit in your
budget and home. Consider the case of maintenance, too.

Mixers-a mixer may be a handheld mechanism known as an eggbeater, a handheld
motorized beater, or a drill mixer. Stand mixers vary in size from small counter top
models for home use to large capacity commercial machines. Stand mixers create the
mixing action by rotating the mixing device vertically (planetary mixers), or by rotating the
mixing container (spiral mixers).

Electric mixer

-this is motor-driven and uses electricity for power. It is composed of two rotating beaters,
each consisting of two circular steel blades that are fastened to the shafts below the
motor case and are turned in together. It has a whistle beater composed of many fine
wires. They may be round of oval-shaped. The mixer’s rate of rotation can be controlled.
The speed may be low, medium or high. The speed selector is marked to indicate the
desirable speed for different operations. It is used for creaming of shortening and sugar,
quick mixing of ingredients, and for producing an even batter.

Weights and Measurements of Baking Ingredients

One of the things to remember for a successful baking experience is knowing how to
follow instructions. How much each ingredient is to be used is specified in the recipe. Here
are some tables you will find very useful.

LESSON 2 The different ways of mixing the ingredients affect the characteristics of finished baked
Different Mixing product. The length of time and the interval between preparing the batter and baking
Techniques influence the quality of the product. The hydration and even coagulation of protein and
starch and the development of gluten increase with the length of time. Batters and dough
Topic 1: Different constantly change with the degree of mixing done

Mixing

Techniques

Different techniques have been developed for efficiency and convenience. Some of them
are the following:

1. Beating

The objective of this process is to make a mixture smooth or to introduce and
incorporate air. It is accomplished by using brisk, regular lifting motion with a fork. It is
usually done by mechanical agitation with the aid of special gadgets like wire whips, an
eggbeater, or electric food mixers

https://www.youtube.com/watch?v=8nLLk3zLW_4
2. Creaming

This is accomplished by rubbing one or more ingredients against a bowl with the
aid of a wooden spoon or electric mixer until it becomes soft and fluffy. For example,
butter and sugar creamed together will produce a lighter color and will appear fluffy.

Source:https://www.youtube.com/watch?v=fiwmRT0Dyy4
3. Cutting in

This is the mixing of fat and flour in a horizontal motion or scissors-like manner
with the use of pastry blender or two knives. The process produces a mixture that
resembles coarse meal.

Source:https://www.youtube.com/watch?v=Q3SJVjCkpR0
1. Kneading
This refers to mixing with pressure accompanied by folding and stretching.

Source:https://www.youtube.com/watch?v=ySOj0fFWo1U
5. Sifting
This is done to separate coarse particles in the ingredients. Here, the materials should pass
through a sieve or sifter. Air is incorporated in this method as in sifting flour or sugar and
other dry ingredients.

Source:https://www.youtube.com/watch?v=osshrJZsTNw
8. Stirring
This is done in a circular motion with the use of a wooden spoon. The motion blends food
materials. It is also done to obtain a uniform consistency, as in cooking sauce.

Source:https://www.youtube.com/watch?v=syMI6CFVN1M

9. Whipping

This is described as beating rapidly. It is done to incorporate air as in beating eggs and
cream, so that the result will be a thick and fluffy mixture.

Source:https://www.youtube.com/watch?v=6maIRrEDs_U

Topic 2: Basic Producing good texture bread for a particular product is not easy. Proper technique of
mixing the ingredients is necessary for a particular flour mixture. Proper mixing of batters
Methods of and dough lead to the optimum blending of ingredients and development of gluten
without losing much of its leavening content. There are two ways of mixing batters and
Mixing Batters dough. These are:

and Dough

1. Muffin method

This is the simplest method of combining cake ingredients and usually used in making
muffins. It consists of three main steps:

A. all dry ingredients are sifted together in a bowl; flour leavening, sugar, and salt (with
self-rising flour, the leavening and salt are omitted);

B. in a separate bowl, eggs are beaten and flavoring, oil, or melted fat are added to them;
and

C. the liquid mixture is added gradually to the bowl of dry ingredients by making a well in
the center of the latter. The two parts are stirred together until well mixed. Mixing
depends upon the product to be prepared.

2. Conventional method This method is laborious and time consuming and requires a high
degree of skill. The main point in this method is that creaming quality is assured. The
conventional method are as follows:

A. Sift all the dry ingredients such as flour, baking powder, and salt together. Set aside.

B. Cream the fat until it is light and fluffy.

C. Add sugar to the fat gradually and continue creaming until the two are blended in a
fluffy mass.

D. Add the yolks and beat them until they are well blended with the fat and sugar.

E. Add the flour mixture alternately with the milk and flavoring, beginning and ending with
the flavor or milk (if flavor is omitted).

F. Fold the stiffly beaten egg whites into the well-mixed batter.

Topic 3: What are cookies?
Cookies
Preparation Cookies are tiny, flat, sweet items made of flour, shortening, sugar and other ingredients.
This mixture is referred to as “dough”. The dough is made into different shapes and sizes.
Flavoring nuts or fruits are added to the dough according to one’s preference of taste.
Some cookies are frosted to improve their eye appeal or attractiveness.

Bakery products may be classified into:

 Cookies
 Quick breads (biscuits, pizza, muffins) and
 Breads (other yeast-raised products)

Cookies are classified according to the method or technique used in making them. What
are these types of cookies and how are they made?

Following are the different types of cookies and how they are prepared.

a. Dropped cookies

These are made by dropping the dough from a teaspoon unto the cookie sheet. Shapes of
dropped cookies are quite irregular and uneven.

b. Molded cookies
These are formed by rolling a small amount of dough with the hands and arranging it on a
cookie sheet. Almost all molded cookies are round in shape.

c. Rolled cookies
These are made by rolling out a stiffer dough on a floured board and cutting it with a
cookie cutter. Special shapes, such as the shape of a Christmas tree, bell star, diamond,
etc. may be made to fit the occasion.

d. Pressed cookies
These are formed by passing dough through a cookie press. The cookie press consists of a
tube and several plates with different designs. In place of a cookie press, a pastry bag with
a decorating tip can be used to form designs like rosettes or scrolls. The dough should be
soft so that it can be pressed.

e. Refrigerated cookies
These are made by chilling or freezing the dough until it is stiff and then by cutting it into
thin slices with a sharp knife. These are then arranged on a cookie sheet and baked.

f. Cookie bar or squares
A softer type of cookie, bars or squares are more like cake. These are usually baked in a
shallow square or rectangular pan. After baking, the cake is cut into squares of bars.

Important guidelines in cookie making:

a. Most cookie recipes make use of all purpose flour. Use cake flour only when specified in
the recipe. Sift flour before measuring.

b. There are two ways of measuring brown sugar: loose and packed. If the recipe calls for

packed measurement, press sugar into the measuring cup with the back of a spoon.

c. If the shortening used is to be cut into cubes before mixing with the flour, this should be
chilled to be firm.

d. For rolled cookies, do not over chill the dough. Long chilling will make the dough
difficult to roll.

e. Avoid using shortening that is too soft as your dough will become oily. Knead dough
gently to make it smooth and easy to handle.

f. In handling cookie dough intended for rolling, over kneading will develop the gluten and
this will result in though cookies.

g. In rolling or handling the cookie dough, use as little flour as possible for dusting. Too
much flour changes the proportion of the recipe.

h. Arrange cookies on sheets allowing 1 ½-2 in space between cookies. This will prevent
cookies from sticking to each other as they expand while being baked.

I. If specified in the recipe, transfer baked cookies at once onto sacks to cool. As they stay
longer on the sheets, they stick to the sheet and are difficult to remove which usually
results in breakage

Topic 4:Steps to 1. Read the recipe through once carefully.
2. Review the terms and abbreviations use in the recipe.
follow when 3. Check the amount and the recipe yield.
4. Recheck the calculations if the recipe was adjust.
Using a Standard 5. Assemble all the necessary ingredients.
6. Collect any needed hand tools and utensils and check to see if other equipment
Recipe
needed will be available.
7. Check the time required for the preparation and plan so that product will be

finished at the proper time.
8. Weigh or measure each ingredients list in recipe.
9. Arrange the prepared ingredients in order according to use.
10. Follow the procedure in the recipe in order.

Job SHEET 1

Job Title Prepare yeast raised products (Soft Roll)
and Pandesal

Purpose ; To be able the trainee to prepare soft roll and pandesal.
Identifies ingredients, tools and equipment and their specifications.

Follow different techniques or methods in making breads

Supplies/Mater Mixing bowls, utility tray, rubber scrapper, wooden spoon, oven thermometer.
ials : baking sheets, pastry brush, dough cutter

bread flour, refined sugar, yeast, fresh milk, butter, eggs, salt,

Equipment Spiral Mixer, Proofing Machine, Convection Oven, Working table, Digital
weighing Scale

Precautions: Applies sanitary food handling practices.
Applies safety precaution and practices on tools and equipment

Steps/Procedu 1. Combine flour, sugar, yeast and salt into a mixing bowl.
re : 2. Add egg and fresh milk.
3. Knead until smooth and add the butter last.
4. Knead again.
5. Place the dough in tray, cover with damp cloth Ferment for 1

hour.(until double in bulk)
6. Scale portions as needed.
7. Rest for 15 minutes (2nd proofing)
8. Brush with egg wash and then bake at pre- heated oven for 12

Assessment minutes.
Method : 9. Plated and served

Assessment using Performance Criteria Checklist, Questioning/Interview

Job Sheet
NO.2

Job Prepare Doughnuts and Pan Cakes
Title

:

To be able the trainee to prepare doughnuts and pan cakes

Purpose Identifies ingredients, tools and equipment and their specifications.
: Follow different techniques or methods in making breads

Supplies/Mater Mixing bowls, utility tray, rubber scrapper, wooden spoon, Dough cutter,

ials : measuring cup, measuring spoon, pastry brush, frying pan, turner,

All Purpose flour, refined sugar, yeast, baking powder, fresh milk, butter,
eggs, salt, cooking oil

Equipment Spiral Mixer, Proofing Machine, Convection Oven, Working table, Digital
: weighing Scale, Gas Range

Precautions: Applies sanitary food handling practices.

Applies safety precaution and practices on tools and equipment
:

Steps/Procedu 1. Combine flour, sugar, yeast/baking powder and salt into a mixing
re : bowl.
2. Add egg and fresh milk.
3. Knead until smooth and add the butter last.
4. Knead again.

Assessment 5. Place the dough in tray, cover with damp cloth Ferment for 1
Method : hour.(until double in bulk)
6. Scale portions as needed.
7. Rest for 15 minutes (2nd proofing)
8. Fry in heated oil until golden brown.
9. Cool, roll on tray with refined sugar
10. Plated and served

Assessment using Performance Criteria Checklist, Questioning/Interview

Job Sheet 3

Job Prepare siopao (baked and steamed)
Title :

Purpose To be able the trainee to prepare siopao (baked
: and steamed)

Identifies ingredients, tools and equipment and
their specifications.

Follow different techniques or methods in
making breads

Supplies/Materials : Mixing bowls, utility tray, baking sheets, rubber
scrapper, wooden spoon, oven thermometer.
Measuring cup, measuring spoon, dough cutter and
pastry brush

All purpose flour, refined sugar, yeast, cold water,
butter, eggs, salt and pork asado fillings

Equipment Spiral Mixer, Proofing Machine, Convection Oven,

: Working table, Digital weighing Scale
Precautions:
Applies sanitary food handling practices.
A: pplies safety precaution and practices on tools and
equipment

Steps/Procedure : 1. Combine flour, sugar, yeast and salt into a
mixing bowl.
2. Add egg and cold water
3. Knead until smooth and add the butter last.
4. Knead again.
5. Place the dough in tray, cover with damp
cloth 6. Ferment for 1 hour.(until double in
bulk)
6. Scale portions as needed.
7. Rest for 15 minutes (2nd proofing)
8. Brush with egg wash and then bake at pre-
heated oven for 12 minutes.
9. Plated and served

Assessment Method :

Assessment using Performance Criteria Checklist,
Questioning/Interview

Job Sheet 4

Job Prepare muffins (Double Chocolate Chip Muffins)
Title :

To be able the trainee to prepare muffins.

Purpose Identifies ingredients, tools and equipment and
: their specifications.

Follow different techniques or methods in
making muffins

Supplies/Materials : Mixing bowls, utility tray, rubber scrapper, wooden
spoon, oven thermometer. Measuring cup, measuring
spon, muffin pan, pastry brush,

All purpose flour, brown sugar, baking powder, fresh
milk, butter, eggs, salt, cocoa powder, chocolate
chips, paper cups

Equipment Kitchen Aide mixer, Convection Oven, Working
: table, Digital weighing Scale

Precautions: Applies sanitary food handling practices.

A: pplies safety precaution and practices on tools and
equipment

Steps/Procedure : 1. Combine flour, baking powder, cocoa powder
and salt into a mixing bowl. Sift 3 times. Set
aside
2. Cream butter and sugar. Add eggs one at a
time
3. Add the flour alternate with milk, continue
mixing until well blended.
4. Add half of chocolate chips unto the mixture.
5. Pour unto the prepared pan toppings with
the remaining chocolate chips.
6. Bake at pre-heated oven for 20 minutes or
until done.
7. Plated and served

Assessment Method :

Assessment using Performance Criteria Checklist,
Questioning/Interview

JOB SHEET 1.1-5

Job Prepare Cookies
Title :

Purpose To be able the trainee to prepare cookies,
: Identifies ingredients, tools and equipment and their
specifications.

Follow different techniques or methods in
making cookies

Supplies/Materials : Mixing bowls, utility tray, rubber scrapper, wooden
spoon, oven thermometer. Measuring cup, measuring
spoon, rolling pin, cookie molder, pastry brush,
pastry blender

All purpose flour, refined sugar, cold water, butter,
eggs, salt, vanilla, roasted peanuts

Equipment Convection Oven, Working table, Digital weighing
: Scale, gas range, Refrigerator,

Precautions: Applies sanitary food handling practices.

A: pplies safety precaution and practices on tools and

equipment

Steps/Procedure : 1. Combine flour, sugar, salt into a mixing bowl.
Sift 3 times.
2. Add cubed butter. Mix well
3. Add cold water little by little.
4. Roll flat on the working table using rolling
pin.
5. Cut by using cookie cuter
6. Bake in preheated oven for 12 minutes or
until done.
9. Plated and served

Assessment Method :

Assessment using Performance Criteria Checklist,
Questioning/Interview

Multiple Choice. Encircle that corresponds to your answer.

1. It is a method of cooking by indirect heat, usually by using an oven.

A. Broiling c. Steaming

B. Baking d. Boiling

2. Ingredients use to increases the tenderness of the product

A. Milk c. Shortening

B. Leavening d. Food additives

3. Ingredients use to balances the tastes and improves the general quality
of the product.

A. Salt c. sugar

B. Milk d. egg

4. These are chemical substances that prevent the development of certain
flavor of food and improve the quality of the products

A. Milk c. Shortening

B. Leavening d. Food additives

5. Baking ingredients use to improve the palatability and appeal of the
baked products.

A. Shortening c. Accessory ingredients

B. Leavening Agent d. Food additives

6. Sweet, soluble, crystalline, organic compound that belongs to the
carbohydrate group of food.

A. Sugar c. Honey

B. Syrup d. Sweeteners

7. It is a full cream milk with 40% water removed during evaporation

A. Condensed milk c. skimmed milk

B. Dried milk d. Evaporated milk

8. A milk from which fat is removed

A. Condensed milk c. Skimmed milk

B. Dried milk d. Evaporated milk

9. Acts as strengthening agent to protien in bread

A. Milk c. Shortening

B.Leavening d. Food additives

10. They promote the growth of the yeast

A. Sugar C. Butter

B. Liquid D. Milk

True or False. Write the word true if the stament is correct and False if the
statement is wrong on the space provided before each number.

_________ 1. Bread is the most staples food in the peasant diet.
_________ 2. Bread products are always present during family celebrations.
_________ 3. Wheat is a grain found in the Philippines in eleventh century.
_________ 4. “Baking is exact mathematics”
_________ 5. Proper attitude resulting to failure in baking industry.

Directions: Fill in the blanks with the correct answers.

_______________1. Is made up of a receptacle or compartment that can be
closed tightly. Heat is supplied by a gas or flame or glowing electrical coil.

_______________2. A device use to measure dry ingredients which comes in
various sizes and volume such as ½, 1/3, ¼, and 1/8.

_______________3. A transparent measuring device with a graduation mark on
the side used for measuring liquid ingredients.

_______________4. These are usually found in group of three or four, may be
composed of a teaspoon, half teaspoon, one fourth and one tablespoon.
They are used to measure dry and liquid ingredients in small quantity.

_______________5. This is a utensil with a rounded blade rotated to a handle
made of rubber or plastic material used for scraping off batter mixture
from bowl and sticky ingredients

LESSON 1

Topic 1: 1. Bakery products selected for display.
2. Promotion areas set and dismantled according to store procedures.
Decorate and 3. Products arranged/faced up as directed and/or according to layout/equipment

Present Bakery

Products

specifications.
4. Unsuitable or out-of-date displays identified, reset and/or removed as directed.
5. Optimum stock levels identified and stock replenished according to store policy.

Display areas maintained in a clean, safe and hygine

LESSON 2

Topic 1:

Topic 2:

TITLE Storing Bakery Products

Objectives At the end of this unit, you should be able to:
INTRODUCTION  Identify the proper storage of bread
 Identify the types of packaging materials

LESSON 1 Story bakery products

Topic 1: Bread has a short shelf life, lasting just 3–7 days at room temperature. Proper sealing and
Proper bread storage, as well as using the refrigerator or freezer when needed, can help prevent mold
storage
and increase shelf life

When it comes to storing bread,the refrigerators is your worst enemy.Bread actually goes
stale faster in the refrigerator than it does at room temperature.The best way to keep
bread at it's best is to keep it at room temperature for a day or two,then wrap it up and
freeze it for longer-term storage.When you thaw it and heat it up,and it will taste freshly
baked again.

Steps of Storing breads

1.Wrap bread in plastic or aluminum foil. These types of wrappings will trap in the
bread's natural moisture to keep it from drying out and getting hard. If your bread came in
a paper wrapping, toss it out and wrap it in plastic or aluminum for storage.

 If you have sliced, processed bread, you can seal it up in its original plastic packaging.
Manufacturers of this style of bread recommend leaving it in this packaging to retain
the moisture.

 Some swear by leaving unsliced artisanal bread in the paper wrapper, or even leaving

it unwrapped on the counter with cut side face-down. This does retain the crispiness
of the bread's outer crust, but left exposed to the air, the bread will stale within a few
hours.

Source:https://www.wikihow.com/video/0/01/Store%20Bread%20Step%203%20Version%
202.360p.mp4
1. Keep bread at room temperature for no more than two days. Room temperature
should be around 20ºC / 68ºF. Keep it away from direct sunlight in a cool and dry place,
such as in your pantry or in a bread box.
 If you have high humidity in your house, your bread may mold quickly at room

temperature. If that's the case, you might want to skip straight to freezing it after
you've eaten as much as you want while it's fresh.

Source:https://www.wikihow.com/video/0/01/Store%20Bread%20Step%203%20Version%
202.360p.mp4
2. Freeze extra bread. If you have more bread than you can consume before it goes stale
within a few days, the best way to store it is by freezing. Freezing bread drops the

temperature enough to stop the starch in the bread from recrystallizing and getting stale.
 Be sure to store it in plastic freezer bags or heavy-duty foil, as lightweight household

foil isn't suitable for freezing.
 Label and date it to prevent it from becoming a mystery cube.
 Consider slicing your bread before freezing. That way you won't have to slice it while

it's frozen, and it's often difficult to slice post thawing.

Source:https://www.wikihow.com/video/a/a1/Store%20Bread%20Step%202%20Version%202.360
p.mp4
3. Don't put bread in the refrigerator. Scientific studies have shown that this draws out
the moisture and the bread becomes stale three times faster than it would at room
temperature. This happens from a process known as "retrogradation", which simply
means that the starch molecules crystallize and the bread gets tough

Source:https://www.wikihow.com/video/a/a1/Store%20Bread%20Step%202%20Version%202.360
p.mp4
4. Thaw frozen bread. If you have frozen your bread, allow it to thaw at room

temperature. Remove the freezer wrapping and let it stand. If you'd like, crisp in the oven
or toaster for a few minutes (no more than 5 minutes) to restore crustiness. Be aware that
bread is only good for reheating once to return crustiness, after which you are simply
reheating stale bread

Source:https://www.wikihow.com/video/1/1c/Store%20Bread%20Step%205%20Version%202.360
p.mp4
1.2. Packaging Materials
Packaging Materials
-are essential components of the food supply chain.They are available virtually any type of
product and application,including:
· Finished products
· Raw materials
· Additives
· Specialty ingredients

Packaging materials perform many roles. The most important are:1
· Product protection, containment and preservation of its shelf life
· Customer convenience
· Communication tool (marketing and nutrition labeling)
· Logistics tool for transport and handling
· Traceability mechanism

1.3: Types of Packaging Materials

1. Primary packaging: materials in direct contact with the product (e.g. plastic bags)
2. Secondary packaging: contains primary packaging (e.g corrugated boxes,

paperboard)
3. Tertiary packaging: contains secondary packaging (e.g shipping containers,

baskets, pallets)

TOPIC : 2 Packaging material in wholesale bakeries
A major portion of the total packaging material consumption in bakeries goes to bread
bags. Packaging bread in low density polyethylene plastic (LDPE) bags is an almost
universal practice.

There are 2 types of closures and automatic equipment systems for bread bagging: wire
twist-tie and plastic-clip closure.

TOPIC 3 : Specifications for packaging material

 Composition (e.g. polyethylene, polypropylene, metal, paperboard)
 Film thickness
 Amount of protective and barrier layers within film
 Barrier properties (oxygen, water vapor and solutes permeability)
 Mechanical properties (e.g. tensile strength, wear and mechanical stress tolerance)
 Chemical affinity with product components (e.g. fats, flavors and aromas)
 Migration limits of plastic constituents and inks
 Thermal sealability (sideweld seal)
 Stackability in pallet storage
 Hygienic conditions and microbiological load
 Heavy metals content
 Stability to very high and very low temperatures (e.g. frozen dough)
 Friction coefficient

Job Title Proper Storing of Bakery Products
Purpose:
To be able the trainee to store bakery
products properly on which it stay

Supplies and Materials fresh and tasting good.
Equipment: Aluminum foil, Cupboard,
microwavable container, Food Grade
plastic container

Plastic sealer, Refrigerator, Freezer

Steps/Procedure: 1. Store the bread in a cupboard or
Precautions: breadbox at room temperature.

2. Cut enough aluminum foil to cover
the entire loaf.

3. Wrap the bread with the foil after
each use.

4. Place the wrapped loaf in a dry
cupboard or breadbox

5. Slice any bread you can't use before
its expiration date and place it in a
freezer bag

6. Smooth the bag out to get the air
out. Seal the bag and place it in the
refrigerator.

Applies sanitary food handling
practices.

Applies safety precaution and practices
on tools and equipment

Assessment Method: Assessment using Performance Criteria
Checklist, Questioning/Interview

Direction: Choose the best answer to the following multiple choice
questions. Select one (1) answer per item only.
1. Maximum life span of bread is:
A. 4-7 days
B. 3-7 days
C. 5-7 days
D. 6-7 days

2. Best storage of bread for longer period
A. Freezer
B. Refrigerator
C. Chiller
D. Room temperature

3. Keep bread at room temperature for no more than ______ days.
A. 3 days
B. 2 days
C. 1 day
D. 4 days

4. Packaging materials in direct contact with the product (e.g. plastic
bags)
A. Special
B. Tertiary
C. Secondary
D. Primary

5. Packaging materials contains primary packaging (e.g corrugated
boxes, paperboard)
A. Primary
B. Secondary
C. Tertiary
D. Special

6. contains secondary packaging (e.g shipping containers, baskets,
pallets)
A. Primary
B. Secondary
C. Tertiary
D. Special

7. aspects when choosing packaging materials
A. Migration limits of plastic constituents and inks
B. Thermal sealability (sideweld seal)
C. Stackability in pallet storageFried
D. Reactivity of product (e.g. chemical leaveners, enzymes, redox agents)
8. The 2 types of closures and automatic equipment systems for bread
bagging:
A. wire twist-tie and plastic-clip closure
B. metallic wire and plastic clip
C. cotton tie and plastic tape
D. plastic tape and ribbon

9. Food safety issues related to packaging materials
A. Personal hygiene of food handlers
B. Lack of knowledge and skills regarding packaging materials
C. Product contamination due to presence of foreign objects.
D. Improper disposal of packaging material from ingredients and
additives could increase the risk for cross-contamination.

10. Steps in storing of cookies
A. Placed in an airtight container while still warm
B. Place the warmed cookies in a single layer on the wax paper in the
container
C. NO need to label it
D. Place a cooled cookie with a wax paper between each layer of cookies
in airtight container

References

https://www.youtube.com/watch?v=8nLLk3zLW_4
https://www.youtube.com/watch?v=fiwmRT0Dyy4
https://www.youtube.com/watch?v=Q3SJVjCkpR0

https://www.wikihow.com/video/0/01/Store%20Bread%20Step%203%20Version%202.360p.mp4
https://www.wikihow.com/video/0/01/Store%20Bread%20Step%203%20Version%202.360p.mp4
:https://www.wikihow.com/video/a/a1/Store%20Bread%20Step%202%20Version%202.360p.mp4