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TECHNOLOGY AND LIVELIHOOD EDUCATION

MODULE 6
BREAD AND PASTRY PRODUCTION
 What you need to know?

Read Lesson Information closely and find out how much

you can remember. Then do Self-check 2.1.3b to know how
much you have learned.

Lesson Information

OCCUPATIONAL HEALTH AND SAFETY

Working inside the laboratory is necessary in any area of technology and livelihood
education. In every laboratory it is a must to impose and apply the basic safety precautions
and guidelines to be followed. Any individual is prone to accidents, if he/she fails to observe
the guidelines inside the laboratory. People working in the laboratory area must observe not
only their personal hygiene, the facilities, the appropriate cooking outfit, but also the proper
way of handling the foods.

Good kitchen and laboratory practices is essential before allowing the learners to use
it as their training ground during the application of the activities. These includes the good
kitchen and laboratory practices, keeping the sanitation high in the laboratory,ang the proper
way of keeping and handling the food.

GOOD KITCHEN AND LABORATORY PRACTICES

This means keeping things clean includes the following:

Maintain personal hygiene.

Keep and maintain the cleanliness in handling the food.
Keep and maintain the cleanliness of the laboratory equipment.
Keep and maintain the cleanliness of the working area and the laboratory
Ways to achieve personal hygiene.

Regularly wash and cut your hair to keep

a neat appearance. If you have facial hair,
you can save money by maintaining it
yourself with a set of quality clip.

Visit the dentist at least once a year

(twice a year is optimal). Though you are
brushing every day, your dentist will correct any dental problems you have.

Bathe every day before school, or every

night before you go to sleep.

Wear deodorant or antiperspirant daily if

you tend to sweat heavily. Some people can get away with wearing no deodorant, but
most people, especially those who have heavy duty jobs or work in warm climates,
benefit greatly from it.

Scrub your hands with soap and water

before you handle any food especially
when you have just come from the toilet,
after touching your hair or other parts of
your body and after your hands cover your
mouth or nose when you cough or sneeze.
Be sure to clean under fingernails where
dirt and bacteria tend to accumulate.
Trim your nails; especially if you work in the food service. This will
help keep your hands much cleaner and prevent the spread of
the germs to the food.

Keep hand sanitizer and facial tissues

near your work desk. If you do not work
on your desk, put travel sizes of these
items in your pocket. Sanitizer and
tissues will come in handy when you're ill
and can also prevent the spread of
germs resulting from touching items such
as money and computer keyboards.

Use a separate towel or cloth wiping hands. Do

not use cloth the same towel for drying dishes
and wiping countertops.

Avoid working with food when you have an open cut,

sore, boil, or infected wound in your hands. Pus and
other liquids secreted by the wound contain millions of
harmful bacteria that can cause food poisoning.
Keep hands out of food as much as possible.
Otherwise, wear disposable gloves.

Avoid smoking while preparing or handling food as

ashes may drop into the food.

Wear suitable clothes at work. Do not wear clothes with

long sleeves when working with food. Wear comfortable and
clean shoes. Be sure aprons are always clean.

Proper Hand Washing

Washing is the single most effective way to prevent the spread of infections.
"Germs" (a general term for microbes like viruses and bacteria) can be spread casually
by touching another person. You can also catch germs when you touch contaminated
objects or surfaces and then you touch your face (mouth, eyes, and nose). "Good" hand
washing techniques include using an adequate amount of soap, rubbing the hands
together to create friction, and rinsing under running water.

The following are different situations where people can pick up "germs".
Hands are visibly soiled.
After using the washroom (includes changing diapers).
After blowing your nose or after sneezing in your hands.
Before and after eating, handling food, drinking or smoking.
After touching raw meat, poultry, or fish.
After handling garbage.
Visiting or caring for sick people.
Handling pets, animals or animal waste.

Ensuring that employees wash their hands properly after using the washroom is very
important in reducing disease transmission of stomach "flu" and other gastrointestinal
infections. Using soap and lathering up is very important (rinsing hands in water only is
not as effective). Use comfortably warm, running water. Hands should be washed for a
minimum of 15 -20 seconds, longer if the hands are visibly oiled.

What is the right way to wash your hands?

Wet your hands with clean running water (warm or cold) and apply soap.
Rub your hands together to make lather and scrub them well; be sure to scrub the
backs of your hands, between your fingers, and under your nails.
Continue rubbing your hands for at least 20 seconds.
 Rinse your hands well under running water.
Dry your hands using a clean towel or air dry.

KEEP SANITATION HIGH IN THE

LABORATORY A. Keeping Oneself Clean
Always wash your hand with soap and water before starting to work, after
wiping spilled foods or sweeping up or after sneezing.
Always wear fresh, clean aprons and change or wash them whenever they
get dirty.
Keep fingernails short and clean.
Make it a habit to start the day with bath or shower and change into fresh
clothes everyday.
Comb or brush your hair neatly in place.
Do not wear jewelries, spangled hairnet or wristwatch in the laboratory.
Wear hairnet, cap or hat which covers the hair and prevents it from falling.

B. Keeping the range clean

Wait until the range is cool before starting to clean.
Remove burned food particles by scraping with the blunt scraper.
Wash range daily. Do not allow grease to collect on range.
Soak top grids in water to which a detergent has been added.
Use a stiff bristle brush or blunt scraper to remove cake- on materials.
Grates and burners from gas range by scouring in pot sink with an
alkaline type of detergent.
For electric ranges, remove grease films with the use of alkaline detergent
and warm water. Be sure water does not get into the electrical elements.
 Rinse with clean water and dry with dry cloth.
Wipe surface made of iron with clothes treated with cooking oil to prevent
rusting.
Keeping the refrigerator clean
1.Defrost the refrigerator once a week. Remove from the electrical
connections and take out all foods in the shelves.
Throw away foods that are unusable. Most leftover foods should be used
up within 2 days unless the food has been quick frozen.
Thoroughly wash outside and inside walls and shelves with detergent and
warm water solution.
Rinse with clean water then wipe with a clean cloth to dry. Do not use
cleaning powders that will scratch the finish of the refrigerator. Neither
should ammonia and scouring pads be used.
Keeping the mixing machines clean
Wash bowl and beater after each use.
Dry beater and bowl with clean cloth before storage.
Clean beater shaft and body with warm water. Dry thoroughly and store.
Keeping the food clean
Do not handle foods and ingredients when hands are cut or infected.
Do not work around the products or ingredients when sick.
Keep perishable foods and food supplies either cold or hot.
Refrigerate foods properly.
Do not return materials that have dropped to the floor or which touch dirty
surface.
Do not store food supplies and equipment under possible points of
contamination.
Check pans and ingredients for any foreign materials during processing.
Fresh food should always be washed before use.
Keep all ingredients bin covered except when transfering the ingredients.

Kep partially used bags of ingrredients folded about.

Brush bags and wipe off dust from cans before opening.
Do not dump fresh vegetables on top of old ones. Use ingredients in
proper rotation.
 Keep off all ingredient container off the floor, covered and upside down.

F. Keeping the laboratory clean

Do not chew, eat, smoke or play inside the laboratory.
Do not comb hair or make yourself up in the laboratory.
Always return tools and implements to their proper places.
Keep the cabinet doors closed to prevent accidents and rodents from
entering the cabinet.
Keep on hand a regular size notebook for notes and diagrams.
Keep personal belongings out of the working area.
Do not lean or sit on the equipments and work tables.
Wipe off immediate any spilled water or oil on the floor, it might cause an
accident.
Floors should be swept after each laboratory session.
Provide waste container in convenient place.
( Source: Experience Baking, Carino C.,Lazaro, A. pp.21-22 )

WASTE MANAGEMENT

Waste management is the collection, transport, processing or disposal,

managing and monitoring of waste materials. The term usually relates to
materials produced by human activity, and the process is generally undertaken to
reduce their effect on health, the environment or aesthetics. Waste management
is a distinct practice from resource recovery which focuses on delaying the rate of
consumption of natural resources. The management of wastes treats all
materials as a single class, whether solid, liquid, gaseous or radioactive
substances, and tried to reduce the harmful environmental impacts of each
through different method. Proper waste management plays a very important role
especially in the kitchen where foods are being prepared and cooked .

WASTE MANAGEMENT PROCEDURES AND TECHNIQUES

Waste avoidance is engaging in activity that prevents generation of waste. Waste

Segregation is the process of dividing garbage and waste products to reduce,
reuse and recycle materials.
 Waste reduction is the minimization of wasteful consumption of goods.

Re-use is the process of recovering materials intended for some purpose without
changing their physical and chemical appearance.

Recycling is the treatment of waste materials through a process of making them

suitable for beneficial use and for other purposes.

Composting is the controlled decomposition of organic matter by microorganism

mainly bacteria and fungi into a humus like product.

Waste disposal refers to the proper discharge of any solid waste.

What you need to know?

 Read Lesson Information closely and find out how much
you can remember. Then do Self-check 2.2.5 to know
how much you have learned.

Lesson Information

Tips in Baking and Decorating Pastry Products

Using the Right Pie Pan

For optimum baking results, use a glass or dull-metal pie pan. Avoid shiny metal or
disposable aluminum pans, which reflect heat and prevent crusts from browning.
Dark pans may cause crusts to brown too much. Avoid pans with holes in the bottom.

Foil Pie Plate Glass Pie Plate Aluminum Pie Plate

To Prevent Over-Browning of Pie Crust

To keep baked edges from getting too brown, cover the edges with foil after the first
15 minutes of baking.

Use a 12-inch square piece of foil. Cut out a 7-inch circle from the center, and gently
fold the foil "ring" around the crust's edge. Be careful, the pie will be hot!

Tenderizing for Pastry and Pie Doughs. Add one teaspoon of vinegar or lemon
juice as part of your liquid for each cup of flour in pastry and pie dough recipes. This
won't affect the flavor but will result in more tender baked products.
Rolling Out Pie Dough

Flour work surface very lightly. Excess flour will toughen pastry dough. Add
additional flour sparingly, as needed. Roll out dough from the center to avoid
overworking. A straight rolling pin is preferable for beginners. Dough can be easily
moved on a rolling pin to flour the work surface or to fit dough into a pie plate. To
size the dough, place a pie plate upside down on the rolled-out dough and measure
an additional 1 inch around the perimeter of the plate.

"Baking Blind" (Baking the Tart Shell or Pie Crust Blind)

This is the method of pre-baking your pie or tart crust before adding the filling.

Pre-heat oven to 350F/180C.

Roll out the pastry and line the tart or pie pan carefully, making sure there are no holes. If
there are, patch them with some of the leftover pastry dough. Line the pastry with
parchment or waxed paper and fill with baking beans or pie weights, if you have them. If
not, you can use any dried beans or rice. Bake the pastry "Blind" (without filling) at
0 0
350 F/180 C for 15 to 20 minutes or until the crust is a light golden brown. Remove the
paper and beans and allow crust to cool. After crust has cooled completely, pour your
filling into pre-baked tart shell, and bake as your recipe instructs.

Runny Pie Filling

Pie filling is "runny" most likely because it is not being baked long enough. Simply try
baking 5 to 10 minutes longer than normal.

For High-Acid Pie Fillings

Use tapioca rather than cornstarch to thicken high-acid fillings like cherries, which
can cause cornstarch to fail.

Rules for Decorating Pastry Products

Garnishes should be edible.

Simplicity is beauty and therefore garnishes should appear natural, fresh and dainty.
Never overworked.
A few small groups of garnishes are often more attractive than a continuous
decorative theme.
Colors should be harmonized, never dash. Contrasting colors usually produce an
artistic picture. Artificial coloring should be kept to the minimum.
Garnishes which are highly seasoned are not good in taste.
Garnishes need not be expensive.
The setting must be viewed as a whole.
Sample Plated Pastry Products

Honeybee Patisserie Puff Pastry Fruit Tart

Mango Pie Savory Cheese Tartlets

Cream Puffs and Eclairs Butterflies and Bow Tie Pastri

“The succeeding pages provide recipes for the different types of Pastry
Products. Divide the class into five groups. Select a recipe for the
group to bake. No two groups should do the same recipe. There are
enough recipes for all the groups to choose from.”
 PINEAPPLE PIE

Ingredients

1 recipe pastry for a 9-inch double crust

cup white sugar 1
tbsp. cornstarch
1 (20 Oz.) can crushed pineapple with juice
1 tbsp. lemon juice
2 tbsp. mi
1 tbsp. white sugar

Procedure

Preheat oven to 425°F (220°C).

In a medium saucepan, combine sugar, cornstarch, pineapple with juice and
lemon juice. Cook over medium heat, stirring constantly until thickened,
then allow to boil for 1 minute.
Cool slightly and pour mixture into pastry-lined pie pan. Cover with top crust
and seal. Make a few steam vents in crust, then brush with milk and
sprinkle with sugar. Place in preheated oven and bake for 35 minutes.
Serve chilled or at room temperature.

No. of Yields: 1pc. 8” round pie

Pack and Label.
Present for evaluation