Additional Activities1. As a common breakfast among Filipinos, pandesal is very ...

Questions

October 2022 1 8 Report

Additional Activities

1. As a common breakfast among Filipinos, pandesal is very popular in the country. While in France, baguette is a type of bread that has become part of the French lifestyle. Copy the Venn diagram on another sheet of paper, then list down the similarities and differences of pandesal and baguette. You may research each type of bread for more information.

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lemonsqueeze94

Verified answer

Answer:

Explanation:

The French Baguette and the Filipino Pandesal

History

Baguette

It would have been invented at the beginning of the 19th century by Napoleon's bakers. But according to another source, it was an Austrian baker, August Zang, who introduced the baguette to France. In 1839, the Viennese opened a bakery in Paris.

Pandesal

It was invented during the Spanish period and became popular as a breakfast or breakfast dish.

It means "salt bread".

It is said that the lack of ingredients at that time was the reason why only simple ingredients were used in pandesal. It is flour, eggs, vegetable oil, salt and a little sugar.

Method of Making

Baguette

The ingredients needed to make bread are very simple: wheat flour, water, salt and a fermentation agent, such as yeast. The baker adds water to the flour, in order to bind the flour particles together. From powder, flour becomes paste.

The dough is then kneaded. Flour contains another important element, gluten, which forms a network like a cobweb that traps the gases produced during fermentation. The latter can be made using a microscopic fungus found in nature: Saccharomyces cerevisiae which transforms the sugars contained in the dough into carbon dioxide and alcohol. These gases will in particular give its texture to the crumb of bread. Let's add that these products, carbon dioxide and alcohol, evaporate during cooking, leaving only the holes in the breadcrumbs! Also before baking, the baker adds salt at the end of kneading to give flavor to the bread. Salt also allows the dough to become firmer but also more elastic.

Pandesal

The method of making it is also simple. After the dough is corrected, it is rolled into a cane shape (babastonin) before slicing to the correct and uniform size. Each piece is dipped or rolled in bread crumbs. Wait for it to rise before putting it in the oven.

Appearance

Baguette

Under the flour that covers it, the crust must be brown and smooth, the sides of the bread straight and regular. Five or six ridges marked with a knife before cooking form a regular pattern on its surface – the signature of the craftsman.

Pandesal

The pandesal is shaped in oblong for usually about 3 to4 inches and sprinkled with bread crumbs.