Baking Ingredients

Time Limit: ​10 seconds each question

1. Have you experienced baking?

Motivation Questions​

2. What baked products have you tried?

3. What ingredients did you used?

1. Identify major ingredients in baking

OBJECTIVES

At the end of the lesson, the learners will be able to:​

2. Share and value the importance of different ingredients and their functions

3. Apply simple bakery mathematics in computing the total amount/ price of the ingredients needed

by joan bayo

is the most importatnt ingredient which provides structure, thickening and has nutritive value.

• Hard Outer Covering-it present the whole wheat flour and is high in fiber, B vitamins, fat, protein and minerals

• ​Germ - part of the kernel that becomes a new wheat plant if sprouted. High in protein, vitamins, minerals and fat.

• ​Endosperm - the white, starchy carbohydrate middle layer with some proteins and vitamins

• ​add sweetness and flavor, create tenderness and fineness of texture, qualities and act give crust color, increase keeping qualities and act as a creaming agent with fats, act as foaming agent with eggs and provide food for yeast.

• ​consist of one or more types of sugar dissolved in water.

• ​simple syrup-dissolved sucrose in water

• ​molasses - concentrated sugarcane syrup

• ​glucose corn syrup - manufactured from cornstarch

• ​honey

• ​malt syrup - extracted from barley

• ​Fats shortening - any of a group of solid fats, white and tasteless especialy formulated for baking

• ​high shortenings - devised for use in making cake batters that contain a high ratio of sugar

• ​high liquid shortenings - butter (adds flavor and melts in the mouth),margarine (manufactured from animal and vegetable fats), lard (rendered fat from higs)

• ​the water content in milk enables gluten developement

• ​adds texture

• ​adds flavor

• ​provides crust color

• ​provides keeping qualities

• ​provides nutritive value

• ​structure emulsifying fats and liquids leavening shortening action

• ​moisture

• ​flavor

• ​color

• ​nutritive value

• ​the production or incorporation of gases in baked products to increase volume and to produce shape and texture.

• ​Yeast fermentation is the process by which yeast acts on sugars and changes them into carbon dioxide.

• ​Baking soda - releases carbon dioxide

• ​Baking powder - releases gases with moisture and heat

• gelatin - a water - soluble protein extracted from animal connective tissue

• ​2 forms: powdered or leaf gelatin / sheet gelatin

• ​gelatin is added to hot ingredients or is heated with other ingredients until it dissolves

• ​strengthen gluten structure and makes it more stretchable

• ​inhibits yeast growth

• ​Two categories of flavorings: natural and artificial

• ​useful flavoring ingredients in pastry shop

• ​sweet alcohols and liquers, non-sweet alcohols and wines

• ​Chocolate are derived from cocoa or cacao beans

• ​Fruits like mango, strawberry, banana, apple as well as nuts can be added or mixed in the batter mixture or used as toppings

Step 1: Convert kilos to decimal value: Ex. 1/8 kl x 1 = 0.125

Step 2: Multiply the decimal value to price per kl.

Ex: 0.125 x 57.00 = P 7.13​

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Note: As for the ingredients not in kilos, just multiply the number of pieces to the price of each.​ Ex: 2 pcs x 7.00 = P 14.00

I. Identify the baking ingredients described in each sentence.​ Write your answer on your paper.

1. What is the most important ingredient that provides structure, thickening and has nutritive value?

   a. Sugar b. Flour c. egg

2. Which of the following ingredient do not contribute to the flavor of the baked products?

   a. Sugar b. Syrup c. oil

3. What type of syrup is a concentrated sugar cane syrup?

   a. molasses b. simple syrup c. glucose syrup

I. Identify the baking ingredients described in each sentence.​ Write your answer on your paper.

4. Which of the following composition of wheat bran is high in Fiber and has Vitamin B?

a. Hard outer covering b. Endosperm c. germ

5. ​  Which leavening ingredient is a living organism and is sensitive to temperature?

   a. ​Sugar b. Yeasts c. Syrup

II. By applying the simple bakery mathematics, complete below table.

How did you find the activity?

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How did you compute your answers? And what was your basis?​

Divide the class by group, accomplish task in 5 mins. Through collaborative activity, each group will formulate their own recipe with reference to an existing online recipe and compute for the price. And will present it to the class. Below is the RUBRIC.

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Now who can give the different ingredients that we've discussed?

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What is the importance or functions of each baking ingredient?​

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Via google form, answer the assessment in 5mins.

https://forms.gle/6wLXNnWA1Dzzo6JE6​

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Link will also be sent on the googlemeet chatbox.​

By group, asubmit a vlog or video of your actual baking activity using the recipe of your choice for bread, cake and dessert. Deadline will be 2 weeks from now. Refer to below RUBRIC.