TLE REVIEWER

• Exploratory Baking - This course primarily facilitates development of skills in planning, preparing, cooking and serving various menus. It is not merely innovating food products and coming up with original recipes of dishes but ensuring their entrepreneurial potential and impact to the nutritional and wellness aspects of the diners.
• BAKERY -A bakery is an establishment that produces and sells flour-based food baked in an oven such as bread, cookies, cakes, pastries, and pies. Some retail bakeries are also categorized as cafés, serving coffee and tea to customers who wish to consume the baked goods on the premises.
• Mixing Techniques- is a general term that includes stirring, beating, blending, binding, creaming, whipping and folding. In mixing, two or more ingredients are evenly dispersed in one another until they become one product. Each mixing method gives a different texture and character to the baked good.
• Market - is one of a composition of systems, institutions, procedures, social relations or infrastructures whereby parties engage in exchange. While parties may exchange goods and services by barter, most markets rely on sellers offering their goods or services in exchange for money from buyers.

  Business environment - means all of the internal and external factors that affect how the company functions including employees, customers, management, supply and demand and business regulations. An example of a part of a business environment is how well customers' expectations are met.
• Recipe- It provides details about a certain baking recipe, which includes ingredients with corresponding measurement; procedure in preparing, measuring and mixing ingredients; yield and portion size; temperature and time
• Leavening agents - produce gases during the mixing and/or heating of a batter or dough, allowing the mixing to rise, making the product light and porous. These are used to make the baked product light, porous and easily chewed and palatable.
• Physical agents- Air is incorporated in flour mixtures by beating eggs, folding and rolling doughs, creaming fat and sugar together, sifting flour, or by heating batters.
• Yeasts (biological leavening agents) - are single-celled plant that reproduces through budding which is capable of transforming sugar to alcohol and carbon dioxide in a process known as fermentation. Lukewarm water is used to dissolve and activate yeast cells for fermentation process.
• Baking soda, baking powder and cream or tartar (chemical leavening agents)
• Eggs from chicken and ducks have high nutritional value, containing:

  • Mucin (protein)
  • Lecithin (phospholipids-fat)
  • Other nutrients such as Calcium, Phosphorous, Iron, Vitamin A, Vitamin D, Thiamine, and Riboflavin
• Eggs have numerous uses:

  • Thickening agent
  • Binding agent
  • Emulsifying agent
  • Leavening agent
• Eggs contribute to:

  • Color
  • Richness
  • Flavor