Competency Based Learning Material: Bread and Pastry Production NC Ii
Competency Based Learning Material: Bread and Pastry Production NC Ii
Competency Based Learning Material: Bread and Pastry Production NC Ii
MATERIAL
Remember to:
When you feel confident that you have sufficient practice, ask your
trainer to evaluate you. The results of your assessment will be
recorded in your Progress Chart and Accomplishment Chart.
List of Competencies
2 producing TRS741380
pastry products pastry products
presenting
gateaux, tortes and
gateaux, tortes
cakes
and cakes
serving other
types of desserts
types of desserts
displaying petit
petit fours
fours
Introduction
Learning Outcomes:
Assessment Criteria:
CONTENTS:
1. Culinary and technical terms related to pastry products
2. Baking equipment
3. Mixing procedures/formulation/recipes and desired
product characteristics of variety pastry product
ASSESSMENT CRITERIA:
1. Ingredients required are selected, measured and weighed according
to recipe or production requirements and established standards and
procedures.
2. Variety of pastry products are prepared according to standard
mixing procedures/formulation/ recipes and desired product
characteristics.
3. Appropriate equipment are used according to required pastry
products and standard operating procedures.
4. Pastry products are baked according to techniques and appropriate
conditions; and enterprise requirement and standards.
5. Required oven temperatures are selected to bake goods in
accordance with the desired characteristics, standards recipe
specifications and enterprise practices.
CONDITION:
Trainees must be provided with the following:
Equipment:
Oven
Electric mixer
2. TRAINING MATERIALS
Competency Based Learning Materials
Competency Standard
Training Regulations
Competency Based Curriculum
Labels
Assessment Methods:
Oral questioning
Written examination
Direct observation
Demonstration
Learning Outcome #1
Learning Objectives:
Pastry Terms:
Custard
A liquid that is thickened or set by the coagulation of egg protein.
Buttercream
An icing made of butter and/or shortening blended with confectioners'
sugar or sugar syrup and sometimes other ingredients.
Batter
A semiliquid mixture containing flour or other starch, used for the
production of such products as cakes and breads and for coating products
to be deep-fried.
Caramelization
The browning of sugars caused by heat.
Cocoa Butter
A white or yellowish fat found in natural chocolate.
Dredge
To sprinkle thoroughly with sugar or another dry powder.
Lean Dough
A dough that is low in fat and sugar.
Pastry Flour
used for pastries and cookie.
Molasses
Heavy brown syrup made from sugar cane.
Marble
To partly mix two colors of cake batter or icing so that the colors are in
decorative swirls.
Marshmallow
A light confection, icing, or filling made of meringue and gelatin.
IDENTIFICATION
IDENTIFICATION:
1. Ganache
2. Cocoa butter
3. Batter
4. Caramelization
5. Mousse
6. Patisserie
7. Meringue
8. Biscuit
9. Fondant
10. Petit four
Baking Equipment
1. Baking wares – are made of glass or metal containers for batter and
dough with various sizes and shapes.
Cake pans - comes in different sizes and shapes and may be round
square rectangular or heart shaped.
Ovens are the workhorses of the bakery and pastry shop and are essential
for producing the bakery products. Ovens are enclosed spaces in which food
is heated, usually by hot air.
1. RACK OVEN is a large oven into which entire racks full of sheet pans
can be wheeled for baking.
MATCHING TYPE
A B
1. Pastry brush
2. Rolling pin
3. Electric mixer
4. Pastry tip
5. Rubber scraper
Supplies/Tools:
Butter
Cocoa powder/sweetened chocolate bar
Milk
Mixing Bowls
Measuring Cups Solid and Liquid
Measuring Spoons
Spatula
Rubber Scraper
Double boiler
Steps/Procedure:
1. Read the given recipe carefully and list down all the tools that you
need to prepare in order to finish the activity.
2. Look for the appropriate tools in the equipment circulation area.
3. Prepare the tools in your demonstration area for checking.
4. Present the identified tools to your trainer.
Assessment Method:
Demonstration
CRITERIA YES NO
Learning Objectives:
Creaming Method
This is the most common of the methods. The creaming method
alternately adds the dry and liquid ingredients to the fat mixture. This
ensures all the liquid will be absorbed into the batter as if there is a high
amount of butter or shortening, the liquid has a natural tendency to
separate and the flour will help bind it into the batter.
Example recipe is Butter cake
Flour-Batter Method
This produces a finely grained cake. The flour and fat ingredients are
mixed until smooth, and the sugar and eggs are whipped together. Then the
two different mixtures are incorporated, and the liquid is added at the end.
Example recipe is Chocolate cake
________ 1. Flour batter method produces a finely grained cake. The flour
and fat ingredients are mixed until smooth, and the sugar and eggs are
whipped together.
_________2. Chiffon method can use egg white foam, but are not fat-free,
and some recipes call for additional eggs or yolks inside the batter
_________3. Sponge method this is the method for creating angel food cakes.
These cakes use no fat, and are leavened with whipped egg whites.
_________4. Two-Stage Method this method is great for cakes with a large
amount of sugar and the resulting batter is generally thinner than other
types.
1. T
2. T
3. F
4. T
5. T
Performance Objectives:
Equipment:
Oven
Electric Mixer
Materials/Ingredients:
2-1/2 cups cake flour, sifted
3 tsp. baking powder
3/4 cup sugar
1/2 tsp. salt
1/2 cup oil
7 egg yolks, at room temperature
1 tsp. vanilla
3/4 cup cold water
7 egg whites, at room temperature
1/2 tsp. cream of tartar
3/4 cup sugar
Tools:
Tube Center Pans
Flour Sifter/Strainer
Mixing Bowls
Measuring Cups Solid and Liquid
Measuring Spoons
Pastry Brush
Rubber Scraper
Timer
Match/Igniter
Procedure:
Procedure:
1. Sift together the flour, sugar, baking powder and salt in a bowl.
2. Make a well at the center and add oil, egg yolks, water and vanilla.
Beat until smooth and no lumps occur. Set aside.
3. Using a stand mixer or electric hand mixer, beat egg whites until
frothy. Add the cream of tartar. Continue to beat on high until soft
peaks begin to form. Add sugar very gradually and continuously
beating until meringue is glossy and stiff.
4.Gently fold the egg yolk mixture into the meringue until well
blended, ensuring that you scrap the bottom of the bowl as you
5. pour into prepared ungreased tube pan.
6. Bake until golden and middle springs back when touched for about
45 minutes.
7. Invert onto the neck of a bottle.
8. Cool completely upside down.
5 - Excellently Performed
4 - Very Satisfactorily Performed
3 - Satisfactorily Performed
2 - Fairly Performed
1 - Poorly Performed
CONTENTS:
Regular and special fillings and coating/icing, glazes
and decorations
CONDITION:
Trainees must be provided with the following:
Equipment:
• Oven
• Electric mixer
Tools/Materials:
• Commercial mixers and attachments
• Cutting implements
• Scales, measures
• Pastry brush
• pastry bag
Date Developed: Document No.
PREPARING AND November 9,2015 _____
Issued by:
PRODUCING PASTRY Page 37 of 54
PRODUCTS
Developed by:
JOAN A. VIZCONDE Revision # 00
• Bowls
• ovens
• Baking sheets and containers
• Seeds and nuts, fresh and preserved/crystallized fruits
• Ganache, fondants, flavored and colored sugar, butter creams
• Savory fillings, jellies and glazes
• Tuile
• Flowers and leaves, herbs, biscuits
• Chocolate powder, icings
Training Materials
• Competency Based Learning Materials
• Competency Standard
• Training Regulations
• Competency Based Curriculum
• Labels
Assessment Methods:
• Lecture/Discussion
• Demonstration
• Observation
Learning Outcome #2
Performance Objectives:
Equipment:
Electric Mixer
Materials/Ingredients:
2.Pastry products are filled and decorated, where required and appropriate,
in accordance with standard recipes and/or enterprise standards and
customer preferences
Are pastry products filled and decorated with standard
recipes and costumers’ preferences
Scoring
Performance Criteria
1 2 3 4 5
2.1 A variety of fillings and coating/icing,glazes and
decorations for pastry products are prepared
according to standard recipes, enterprise standards
and/or customer preferences
2.2 Pastry products are filled and decorated, where
required and appropriate, in accordance with standard
recipes and/or enterprise standards and customer
preferences
2.3 Pastry products are finished according to desired
product characteristics
5 - Excellently Performed
4 - Very Satisfactorily Performed
3 - Satisfactorily Performed
2 - Fairly Performed
1 - Poorly Performed
CONTENTS:
Standards and Procedures in storing pastry products.
ASSESSMENT CRITERIA:
1. Packaging materials are selected according to types, kinds and classification
of pastry products
2. Shelf life of baked pastry products are determined according to established
standards and procedures
3. Pastry products are stored according to established standards and
procedures.
4. Packaging are selected appropriate for the preservation of product freshness
and eating characteristics.
CONDITION:
Trainees must be provided with the following:
Equipment:
Refrigerator
Tools/Materials:
Packaging and labeling materials
Pastry products
Containers
Display cabinet
Training Materials
Competency Based Learning Materials
Competency Standard
Training Regulations
Competency Based Curriculum
Date Developed: Document No.
PREPARING AND November 9,2015 _____
Issued by:
PRODUCING PASTRY Page 43 of 54
PRODUCTS
Developed by:
JOAN A. VIZCONDE Revision # 00
Labels
Assessment Methods:
Oral questioning
Written examination
Direct observation
Demonstration
Learning Outcome #3
Storing Pastry
Products
Note: All products that are kept overnight should be closely inspected and
tested prior to being used. It is ultimately the supervisor’s responsibility to
make sure that the product has held up overnight and meet the storing
standard of pastry products. If there is any question the product should be
discarded.
1. All bar cookies & brownies should be cut as needed to keep them from
drying out prematurely.
2. Bar Cookies & Brownies can be sold day old if they are wrapped tightly
with plastic wrap or covered with a bun pan cover. Bar Cookies should be
stored in the refrigerator overnight. Brownies should be stored at room
temperature.
Cakes & Pies (including cake balls, cupcakes, and pie pockets):
1. Cakes should be cut as needed to keep them from drying out. A piece of
parchment paper, or plastic wrap should be placed on the inside of the cut
after a slice of cake has been removed to prevent drying out.
2. Cakes & Pies may be sold day old if they are stored in the refrigerator
overnight. They should not be covered because the plastic wrap will make a
mess of the top. Exposed areas where slices have been removed should be
covered with parchment paper, or plastic wrap.
Equipment/Supplies/Tools:
Cake board/box
Aluminum foil
Refrigerator
Steps/Procedure:
1. Wait until your cake has completely cooled after baking before storing
it in the refrigerator. Allow the cake about two hours to reach room
temperature.
2. Remove the cake from its cake board Wrap the cake board in
aluminum foil to prevent the cake from taking on a cardboard taste
while it rests in the refrigerator. Place the cake back on the
aluminum-wrapped cake board.
3. Chill the uncovered cake for 15 minutes in the refrigerator to harden
the icing.
4. Wrap the entire cake in a loose plastic wrap after the icing has
hardened.
5. Place your cake in a cake box, Clear a space in your refrigerator and
place the cake on a rack near the middle.
6.
Assessment Method:
Demonstration
Scoring
Performance Criteria
1 2 3 4 5
3.1 Pastry products are stored according to
established standards and procedures
3.2Packaging are selected appropriate for the
preservation of product freshness and eating
characteristics
5 - Excellently Performed
4 - Very Satisfactorily Performed
3 - Satisfactorily Performed
2 - Fairly Performed
1 - Poorly Performed
https://en.wikipedia.org/wiki/Pastry
http://www.pbs.org/pov/kingsofpastry/glossary.php
https://quizlet.com/2133770/pastry-terms-flash-cards/
https://www.google.com.ph/#q=baking+tools+and+equipment+and+their+uses
http://pastrysampler.blogspot.com/2012/06/basic-cake-mixing-methods.html
http://bakingfundamentals.blogspot.com/2007/02/flour-batter-method.html
https://www.usu.edu/dining/files/uploads/P_P_Bakery_Commissary/404_Baker_Product_Ha
ndling_Procedure_-_August_2013.pdf
http://www.stilltasty.com/fooditems/index/17903