Real Cblm With Competency Assessment Tools.doc

Bread and Pastry Production NC II

Preparing and Producing Pastry Product

Date Developed: November, 2015

Document No. BPP-LO2-2891 Issued by: DSDSNHS

Developed by: Dinalyn M. Real

Page 0 of 110 Revision # 00

Sector:

TOURISM

Qualification Title: Bread and Pastry Production NC II Unit of Competency: Prepare and Produce Pastry Products Module Title:

Preparing and Producing Pastry

Products DR. SANTIAGO DAKUDAO SR NATIONAL HIGH SCHOOL Malagamot, Panacan,Davao City

COMPETENCY BASED LEARNING MATERIAL HOW TO USE THIS COMPETENCY-BASED LEARNING MATERIAL The unit of competency, “Prepare and Produce Pastry Products”, is one of the competencies of Bread and Pastry Production NCII, a course which comprises the knowledge, skills, and attitudes required for a TVET trainee to possess. The module, Preparing and Producing Pastry Products. It includes preparing pastry products, decorating and presenting pastry products, and storing pastry products. In this module, you are required to go through a series of learning activities in order to complete each learning outcome. In each learning outcome are Information Sheets, Self-checks and Task Sheets. Follow and perform the activities on your own. If you have questions, do not hesitate to ask for assistance from your facilitator. Remember to:  Read information sheet and complete the self-checks.  Perform the Information Sheets, Self-checks and Task Sheets until you are confident that your outputs conform to the Performance Criteria Checklists that follow the said work sheets.

Bread and Pastry Production NC II

Preparing and Producing Pastry Product

Date Developed: November, 2015

Document No. BPP-LO2-2891 Issued by: DSDSNHS

Developed by: Dinalyn M. Real

Page 1 of 110 Revision # 00



Submit outputs of the Information Sheets, Self-checks and Task Sheets to your facilitator for evaluation and recording in the Achievement Chart. Outputs shall serve as your portfolio during the Institutional Competency Evaluation. When you feel confident that you have had sufficient practice, ask your trainer to evaluate you. The results of your assessment will be recorded in your Achievement Chart and Progress Chart.

You must pass the Institutional Competency Evaluation for this competency before moving to another competency. A Certificate of Achievement will be awarded to you after passing the evaluation. You need to complete this module before you can perform the module on Prepare and Present Gateaux, Tortes and Cakes.

BREAD AND PASTRY PRODUCTION NC II COMPETENCY BASED LEARNING MATERIALS LIST OF COMPETENCIES No. 1

2

3

4

5

Unit of Competency

Module Title

Prepare and Produce

Preparing and Producing

Bakery Products

Bakery Products

Prepare and Produce

Preparing and Producing

Pastry Products

Pastry Products

Prepare and Produce

Preparing and Producing

Gateauex, Tortes, and

Gateauex, Tortes, and

Cakes

Cakes

Prepare and Produce

Preparing and Producing

Petits Fours

Petits Fours

Present Dessert

Presenting Dessert

Bread and Pastry Production NC II

Preparing and Producing Pastry Product

Date Developed: November, 2015

Code TRS741379

TRS741380

TRS741342

TRS741344

TRS741343

Document No. BPP-LO2-2891 Issued by: DSDSNHS

Developed by: Dinalyn M. Real

Page 2 of 110 Revision # 00

MODULE CONTENT UNIT OF COMPETENCY:

Prepare and Produce Pastry Products

MODULE TITLE:

Preparing

and

Producing

Pastry

Products MODULE DESCRIPTOR: This unit deals with knowledge and skills required by bakers and pastry cooks (patissiers) to prepare and produce a range of high-quality pastry products in commercial food production environments and hospitality establishments. Nominal Duration: 25 hours Upon completion of this module, the trainee/student must be able to: 1. Prepare pastry products 2. Decorate and present pastry products 3. Store pastry products

Bread and Pastry Production NC II

Preparing and Producing Pastry Product

Date Developed: November, 2015

Document No. BPP-LO2-2891 Issued by: DSDSNHS

Developed by: Dinalyn M. Real

Page 3 of 110 Revision # 00

COMPETENCY SUMMARY Qualification Title

:

Bread and Pastry Production NC II

Unit of Competency Products Module Title Products

:

Prepare and Produce Pastry

:

Preparing and Producing Pastry

Introduction This unit deals with knowledge and skills required by bakers and pastry cooks (patissiers) to prepare and produce in a range of highquality pastry products in commercial food production environments and hospitality establishments. Learning Outcomes: Upon completion of this module, you MUST be able to: 1. Prepare pastry products 2. Decorate and present pastry products 3. Store pastry products ASSESSMENT CRITERIA 1. Ingredients are selected, measured and weighed according to recipe.

Bread and Pastry Production NC II

Preparing and Producing Pastry Product

Date Developed: November, 2015

Document No. BPP-LO2-2891 Issued by: DSDSNHS

Developed by: Dinalyn M. Real

Page 4 of 110 Revision # 00

2. Varieties of pastry products are prepared according to standard mixing procedures. 3. Appropriate equipment is used according to the required pastry products. 4. Baked pastry products according to techniques and appropriate conditions and enterprise requirements 5. Variety fillings, coating and icing, glazes and decorations for pastry products are prepared. 6. Pastry products are filled and decorated, in accordance with standard recipes. 7. Pastry products are presented according to standard and procedures. 8. Pastry products are stored according to standard procedures. 9. Packaging is selected appropriate for the preservation of products freshness and characteristics.

LEARNING OUTCOME #1

Prepare Pastry Products

CONTENTS:  Historical and Cultural aspect of Pastry Product  Culinary and Technical Terms  Measurement and their Equivalent  Principles and Practices of Hygiene in the Laboratory  Principles in Making Pastry Products  Function and Maintenance of Tools and Equipment used in Pastry  Safety Work and Practices of Different Tools and Equipment  Properties and requirements of Yeast and Control Yeast Action  Process of Fermentation and Dough Development ASSESSMENT CRITERIA: 1. Ingredients are selected, measure and weighed according to recipe

Bread and Pastry Production NC II

Preparing and Producing Pastry Product

Date Developed: November, 2015

Document No. BPP-LO2-2891 Issued by: DSDSNHS

Developed by: Dinalyn M. Real

Page 5 of 110 Revision # 00

2. Appropriate equipment are used according to the required pastry products 3. Baked pastry products according to techniques and appropriate conditions and enterprise requirements 4. Baked pastry products according to techniques and appropriate conditions and enterprise requirements CONDITIONS: The student/trainee must be provided with the following: 

Tools and equipment: Commercial mixers and attachments, cutting implements, scales, measuring cup and spoon, bowls, ovens, molds, shapes and cutters, baking sheets and containers, various shapes and sizes of pans and oven.

ASSESSMENT METHODS: 1. Written Examination 2. Oral Questioning/ Interview 3. Demonstration of skills

Learning Experiences

Bread and Pastry Production NC II

Preparing and Producing Pastry Product

Date Developed: November, 2015

Document No. BPP-LO2-2891 Issued by: DSDSNHS

Developed by: Dinalyn M. Real

Page 6 of 110 Revision # 00

Learning Outcome 1 Prepare and Produce Pastry Products Learning Activities

Special Instructions

Read information sheet 2.1-1 on This Learning Outcome deals with the “Historical and cultural aspect development of the Institutional of pastry product” Competency Evaluation Tool which trainers use in evaluating their trainees Answer Self-Check for 2.1-1 after finishing a competency of the Read information sheet 2.1-2 on qualification. “Culinary and technical terms” Go through the learning activities Answer Self-Check for 2.1-2 outlined for you on the left column to gain the necessary information or knowledge Read information sheet 2.1-3 on before doing the tasks to practice on “Measurements and their performing the requirements of the Equivalent” evaluation tool. Answer Self-Check for 2.1-3 The output of this LO is a complete Read information sheet 2.1-4 on Institutional Competency Evaluation “Principles and practices of Package for one Competency of Bread and hygiene” Pastry Production NC II. Your output shall serve as one of your portfolio for Answer Self-Check for 2.1-4 your Institutional Competency Evaluation Read information sheet 2.1-5 on for Preparing Pastry Products. “Principles in making pastry product” Answer Self-Check for 2.1-5

Feel free to show your outputs to your trainer as you accomplish them for guidance and evaluation.

Read information sheet 2.1-6 on “ Bakery tools and equipment and their uses” Answer Self-Check for 2.1-6

Bread and Pastry Production NC II

Preparing and Producing Pastry Product

Date Developed: November, 2015

Document No. BPP-LO2-2891 Issued by: DSDSNHS

Developed by: Dinalyn M. Real

Page 7 of 110 Revision # 00

Perform Task Sheet 2.1-6 “Identify tools and equipment and their uses” Perform Operation Sheet 2.1-6 “How to light or operate an Oven” Read information sheet 2.1-7 on “ Work and practices of different tools and equipment in baking” Answer Self-Check for 2.1-7 Read information sheet 2.1-8 on “Properties and requirements of yeast” Answer Self-Check for 2.1-8 Read information sheet 2.1-9 on “Process of fermentation and dough development” Answer Self-Check for 2.1-9 After doing all the activities for this LO, you are ready to proceed to the next LO: Decorate and Present Products

Information Sheet 2.1-1 Historical and Cultural Aspect of Pastry Product

Bread and Pastry Production NC II

Preparing and Producing Pastry Product

Date Developed: November, 2015

Document No. BPP-LO2-2891 Issued by: DSDSNHS

Developed by: Dinalyn M. Real

Page 8 of 110 Revision # 00

Learning Objectives: After reading this information sheet, you must be able to: 1.) Recognize the historical and cultural aspect of pastry product

A typical Mediterranean baklava, a phyllo dough pastry sweetened with nuts and honey

Russian pirozhki

Pastry History The European tradition of pastry-making is often traced back to the short crust era of flaky dough that was in use throughout the Mediterranean in ancient times.

Bread and Pastry Production NC II

Preparing and Producing Pastry Product

Date Developed: November, 2015

Document No. BPP-LO2-2891 Issued by: DSDSNHS

Developed by: Dinalyn M. Real

Page 9 of 110 Revision # 00

In the ancient Mediterranean, the Romans, Greeks and Phoenicians all had filo-style pastries in their culinary traditions. There is also strong evidence that Egyptians produced pastry-like confections. They had professional bakers that surely had the skills to do so, and they also had needed materials like flour, oil, and honey. In the plays of Aristophanes, written in the 5th century BC, there is mention of sweetmeats, including small pastries filled with fruit. The Roman cuisine used flour, oil and water to make pastries that were used to cover meats and fowls during baking in order to keep in the juices, but the pastry was not meant to be eaten. A pastry that was meant to be eaten was a richer pastry that was made into small pastries containing eggs or little birds and that were often served at banquets. Greeks and Roman both struggled in making a good pastry because they used oil in the cooking process, and oil causes the pastry to lose its stiffness. In the medieval cuisine of Northern Europe, pastry chefs were able to produce nice, stiff pastries because they cooked with shortening and butter. Some incomplete lists of ingredients have been found in medieval cookbooks, but no full, detailed versions. There were stiff, empty pastries called coffins or 'huff paste', that were eaten by servants only and included an egg yolk glaze to help make them more enjoyable to consume. Medieval pastries also included small tarts to add richness. It was not until about the mid-16th century that actual pastry recipes began appearing. These recipes were adopted and adapted over time in various European countries, resulting in the myriad pastry traditions known to the region, from Portuguese "pastéis de nata" in the west to Russian "pirozhki" in the east. The use of chocolate in pastrymaking in the west, so commonplace today, arose only after Spanish and Portuguese traders brought chocolate to Europe from the New World starting in the 16th century. Many culinary historians consider French pastry chef Antonin Carême (1784–1833) to have been the first great master of pastry making in modern times. Pastry-making also has a strong tradition in many parts of Asia. Chinese pastry is made from rice, or different types of flour, with fruit, sweet bean paste or sesame-based fillings. The mooncakes are part

Bread and Pastry Production NC II

Preparing and Producing Pastry Product

Date Developed: November, 2015

Document No. BPP-LO2-2891 Issued by: DSDSNHS

Developed by: Dinalyn M. Real

Page 10 of 110 Revision # 00

of Chinese Mid Autumn Festival traditions, while cha siu bao, steamed or baked pork buns, are a regular savory dim sum menu item. In the 19th century, the British brought western-style pastry to the far east, though it would be the French-influenced Maxim in the 1950s that made western pastry popular in Chinese-speaking regions starting with Hong Kong. Still, the term "western cake" ( 西 餅 ) is used to differentiate between the automatically assumed Chinese pastry Other Asian countries such as Korea prepare traditional pastry-confections such as tteok, hangwa, and yaksik with flour, rice, fruits, and regional specific ingredients to make unique desserts. Japan also has specialized pastry-confections better known as mochi and manjū. Pastry-confections that originate in Asia are clearly distinct from those that originate in the west, which are generally much sweeter. The many different kinds of pastry which are made in Britain today have evolved over the centuries from a crude flour and water dough mixture invented by the Romans. The paste was wrapped around meat and game before roasting and was not intended to be eaten. It served only to retain meat juices and aroma.

As time passed the pastry was enriched with fat and milk, and began vaguely to resemble today’s shortcrust. By Medieval times, pastrymaking was well-established and rich-crust pastry covering known as coffers became as important as the fruit, meat, fish and game pies they covered.

Bread and Pastry Production NC II

Preparing and Producing Pastry Product

Date Developed: November, 2015

Document No. BPP-LO2-2891 Issued by: DSDSNHS

Developed by: Dinalyn M. Real

Page 11 of 110 Revision # 00

As different areas and localities developed their own puddings and pies, many pastry variations emerged from the basic fat, flour and water recipe. Perhaps the most famous of all is the 14 th century raised hot water crust. This was indigenous to Britain and was used with meat and game pies. It was moulded from the inside with a clenched fist, in the same way as a clay pot and then filled and baked until crisp and brown. The method is perpetuated in Melton Mowbray pork pies. By the 17th century, both flaky and puff pastries were being used for elaborate pies and the decorations and intricate patterns on the finished pies were works of art. Later still, continental pastry making was added to the ever-growing number of recipes, and yet today, the basic art of pastry making is much as it has been for centuries As different areas and localities developed their own puddings and pies, many pastry variations emerged from the basic fat, flour and water recipe. Perhaps the most famous of all is the 14 th century raised hot water crust. This was indigenous to Britain and was used with meat and game pies. It was moulded from the inside with a clenched fist, in the same way as a clay pot and then filled and baked until crisp and brown. The method is perpetuated in Melton Mowbray pork pies

Self-Check 2.1-1 TRUE OR FALSE Direction: Write true if the statement is true and false if the statement is false. 1.) The European tradition of pastry-making is often traced back to the short crust era of flaky dough that were in use throughout the Mediterranean in ancient times. 2.) The mooncakes are part of Japanese Mid Autum Festival

Bread and Pastry Production NC II

Preparing and Producing Pastry Product

Date Developed: November, 2015

Document No. BPP-LO2-2891 Issued by: DSDSNHS

Developed by: Dinalyn M. Real

Page 12 of 110 Revision # 00

3.) By Medieval times, pastry-making was well-established and richcrust pastry covering known as coffers became as important as the fruit, meat, fish and game pies they covered. 4.) The Roman cuisine used flour, oil and water to make pastries that were used to cover meats and fowls during baking in order to keep in the juices, but the pastry was not meant to be eaten.

Answer self –check 2.1-1 1. True 2. False 3. True 4. True

Bread and Pastry Production NC II

Preparing and Producing Pastry Product

Date Developed: November, 2015

Document No. BPP-LO2-2891 Issued by: DSDSNHS

Developed by: Dinalyn M. Real

Page 13 of 110 Revision # 00

Information Sheet 2.1-2 Culinary and Technical Terms Learning Objectives: After reading this information sheet, you must be able to; 1.) Understand the different technical term used in pastry products 2.) Execute the different technical term used in pastry products

Bread and Pastry Production NC II

Preparing and Producing Pastry Product

Date Developed: November, 2015

Document No. BPP-LO2-2891 Issued by: DSDSNHS

Developed by: Dinalyn M. Real

Page 14 of 110 Revision # 00

CULINARY TERMS AND TECHNICAL TERMS  Alternately add to add a little of the dry ingredients into the batter first then a little of the liquid ingredients before beating into smooth.  Acid - A substance having a sour or sharp flavour. Most foods are somewhat acidic. Foods generally referred to as "acids" include citrus juice, vinegar and wine. A substance's degree of acidity is measured on the pH scale; acids have a pH of less than  Albumen - The major protein in egg whites.  Alkalai - A substance that tests at higher than 7 on the pH scale. Alkalis are sometimes described as having a slightly soapy flavor. Olives and baking soda are some of the few alkaline foods.  Batter - A mixture of flour and liquid, sometimes with the inclusion of other ingredients. Batters will vary in thickness, but are generally semi-liquid and thinner than a dough. Used in such preparations as cakes, quick breads, pancakes and crepes.  Bench Proof – Used in yeast dough production. It is the rising stage that occurs after the dough is formed and moulded, just before baking.  Blend - To amalgamate ingredients of different textures to a smooth texture by mixing them with spoon, beater or liquidizer.  Bloom - To soften and rehydrate gelatin in warm liquid before use.  Deglaze - The process of removing browned small particles of food from the bottom of a pan after  Baine marie baking using a hot water bath. A pan filled with batter is placed on a try beans half-filled with water, then baked.  Bake blind to bake a crust without a filling.  Batter a mixture of dry and liquid ingredients.  Caramelized to melt sugar with or without until it becomes golden brown in color and develops a characteristics flavor.  Confectioner sugar very fine or powdered sugar

Bread and Pastry Production NC II

Preparing and Producing Pastry Product

Date Developed: November, 2015

Document No. BPP-LO2-2891 Issued by: DSDSNHS

Developed by: Dinalyn M. Real

Page 15 of 110 Revision # 00

                      

Cream to mix fat and sugar until smooth at the same time incorporating air into the mixture. Dredge to coat the surface with a dry ingredients like flour. Drizzle to sprinkle a surface with flour or sugar. Eggwash a combination of 1 eggyolk and 2 tablespoon milk used for brushing pastry and dough to have shiny, golden baked surface. Fold in to mix delicately textured ingredients. Glaze a glossy coating. Granulated sugar in granular form. Greased to brush a surface with butter, margarine shortening or oil to prevent sticking. Greased and flour to brush a pan with fat or oil before dusting it with flour. Grease and line to brush a pan with fat or oil before it is lined with wax paper or greaseproof paper. Let rise to allow the yeast dough to ferment and double its volume. Pipe out to squeeze out mixture from a pastry bag. Pre-bake to bake a crust without filling or half bake. Preheat to light the oven about 10 minutes in advance to allow the oven temperature to reach a desired degree of heat before the cake is baked. Prick to bore a hole in a cake to test if it is already done. Punch down to deflate risen dough using the fist to break down large air spaces. Reroll to roll again after filling has been spread. Roll to shape a rectangle of dough or cake into a cylinder. Tint to add color Scald to heat almost to the boiling point. Sift to separate or strain the finer from the coarser particle of a material using a sieve or a sifter Sour milk to which vinegar, lemon or calamansi juice has been added. Thread like stage where the sugar syrup when dropped from the spoon spins a thread.

There are several mixing methods to know, and we will cover the basics while expanding on others in further articles. These are:  Beating (Vigorously mixing foods to incorporate air and develop gluten. Use Paddle attachment)

Bread and Pastry Production NC II

Preparing and Producing Pastry Product

Date Developed: November, 2015

Document No. BPP-LO2-2891 Issued by: DSDSNHS

Developed by: Dinalyn M. Real

Page 16 of 110 Revision # 00

      

Blending (Mixing two or more ingredients to evenly distribute. Use Paddle attachment) Creaming (Combining softened fat and sugar while incorporating air. Use Paddle attachment, medium speed) Cutting (Incorporating solid fat into dry ingredients until lumps of desired size occur. Use pastry cutter or fingers, Paddle attachment) Folding (Very gently incorporating ingredients such as whipped cream or eggs with dry ingredients or batter. Use Spatula) Kneading (Working a dough to produce gluten by repeatedly folding the dough onto itself. Use hands or Dough Hook) Stirring (Gently mixing ingredients by hand until blended. Use whisk, spoon or spatula) Sifting (Using a fine mesh to pass dry ingredients though to remove lumps and aerate. Use sifter)

Self-check 2.1-2; True or False Direction: Write true if the statement is true and false if the statement is false. 1. Scald to heat almost to the boiling point. 2. Tint to add sugar. 3. Caramelized to melt cheese with or without until it becomes golden brown in color and develops a characteristics flavor. 4. Drizzle to sprinkle a surface with flour or sugar. 5. Egg wash a combination of 1 egg yolk and 2 tablespoon milk used for brushing pastry and dough to have shiny, golden baked surface

Bread and Pastry Production NC II

Preparing and Producing Pastry Product

Date Developed: November, 2015

Document No. BPP-LO2-2891 Issued by: DSDSNHS

Developed by: Dinalyn M. Real

Page 17 of 110 Revision # 00

Answer Self-check 2.1-2 1. 2. 3. 4. 5.

True False False True True

Bread and Pastry Production NC II

Preparing and Producing Pastry Product

Date Developed: November, 2015

Document No. BPP-LO2-2891 Issued by: DSDSNHS

Developed by: Dinalyn M. Real

Page 18 of 110 Revision # 00

INFORMATION SHEET 2.1-3 Measurement and their Equivalent Learning objectives: After reading this information sheet, you must able to; 1. Familiarize yourself with the table of weights and measures in baking; 2. Apply basic mathematical operations in calculating weights and measures; 3. Measure dry and liquid ingredients accurately.

Bread and Pastry Production NC II

Preparing and Producing Pastry Product

Date Developed: November, 2015

Document No. BPP-LO2-2891 Issued by: DSDSNHS

Developed by: Dinalyn M. Real

Page 19 of 110 Revision # 00

Measurements and Conversions It is important to weigh or measure all ingredients accurately, especially for beginners. There are cooks and chefs who seem to be able to produce good results by guesswork and intuition because of their long experience in cooking. However, that should not be the case. What generally matters is using precise measurement. ABBREVIATIONS AND SYMBOLS

C T, tsp T, tbsp. APF

= = =

Cup Teaspoon Tablespoon

°C °F G

= =

Degree Centigrade Degree Fahrenheit Gram

=

qt

=

quart

Oz Lb L Cc

= = = =

gal. hr. min. sec.

= = = =

gallon Hour minute second

K Kg

= =

All purpose flour Ounce Pound Liter Cubic centimeter Kilo Kilogram

pt.

=

pint

Measure liquids at eye level In other words, place the cup on a flat surface and crouch down so your eyes are at the same level as the cup in order to check the accuracy of the amount in the cup. MEASUREMENTS AND THEIR EQUIVALENT 1 tablespoon (T or tbsp) = 3 teaspoon (t or tsp)

Bread and Pastry Production NC II

Preparing and Producing Pastry Product

Date Developed: November, 2015

Document No. BPP-LO2-2891 Issued by: DSDSNHS

Developed by: Dinalyn M. Real

Page 20 of 110 Revision # 00

2 tablespoon 4 tablespoon 5 1/3 tablespoon ¾ cup plus2 tablespoons 16 tablespoon 2 cups 4 cups 16 ounces

= = = = = = = =

1/8 cup ¼ cup 1/3 cup 7/8 cup 1 cup (c) 1 pint 1 quart 1 pound

COMMON UNITS OF WEIGHT 1 pound (lb.) 1 ounce 1 kilogram (kg) 1 gram 1 medium orange 1 medium apple 14 oz. can condensed milk 14 oz. can evaporated milk 1 lb. brown sugar 1 lb. confectioner sugar 1 lb. confectioner sugar 1 lb. nuts 1 lb. dried nuts 5 whole eggs 12 egg yolks 8 egg whites

= 463.59 grams = 28.35 grams = 2.21 pounds = .035 ounces = ¼ to ½ cup (slice) = 1 cup slice = 1 ¼ cups = 1 2/3 cups = 2 ¼ cups (packed) = 3 ½ cups = 2 ½ cups = 4 ½ cups = 2 cups = 1 cup = 1 cup = 1 cup

COMMON UNITS OF VOLUME 1 bushel (bu) 1 peck (pk ) 1 gallon (gal) 1 quart 1 teaspoon (tsp. or t.) 1 tablespoon (T or tbsp) 14.8 milliliters

= 4 pecks = 8 quarts = 4 quart = 2 pints = 4.9 milliliters = ½ fluid ounce

Dry Ingredients The most important thing to know about measuring dry ingredients is that they should be level with the top of your measuring cup. Dip your cup into the bin, fill to overflowing and level it off by sweeping the edge of

Bread and Pastry Production NC II

Preparing and Producing Pastry Product

Date Developed: November, 2015

Document No. BPP-LO2-2891 Issued by: DSDSNHS

Developed by: Dinalyn M. Real

Page 21 of 110 Revision # 00

a knife across the top. Spoon flour and similar ingredients into measuring cups. Do not scoop the ingredient using the cup itself because this “packs” the cup too much and the measurement won’t be precise. CONVERSION / SUBSTITUTION OF WEIGHTS AND MEASURES 1 tablespoon all purpose flour 1/2 tablespoon cornstarch, potato starch, rice starch or arrowroot starch 1 tablespoon cornstarch 2 tablespoon all purpose flour 1 cup sifted cake flour 7/8 cup all purpose flour sifted, 1cup all purpose flour minus 2 tablespoon. 1 cup sugar granulated 1 1/3 cup brown sugar, lightly packed, 1 ½ cup corn syrup minus ½ cup liquid, 1 cup honey 1 ¼ cup sugar plus 1 /2cup liquid 1 ounce chocolate 3 tablespoon cocoa plus 1 tablespoon fat 1 tablespoon baking powder ¼ teaspoon baking soda plus ½ cup 1 teaspoon active dry yeast 1 package (7gram) dry yeast compressed yeast cake 1 whole egg 2 ½ tablespoon sifted dry whole eggs powder plus 21/2 tablespoon lukewarm water 1 egg yolk 1 1/3 tablespoon frozen egg yolk 1 egg white 2 tablespoon frozen egg white 1 square unsweetened 3 tablespoon cocoa plus 1 tablespoon chocolate fat 1 egg white 2 tablespoon frozen egg white 1 square unsweetened 3 tablespoon cocoa plus 1 tablespoon chocolate fat 1 square unsweetened 3 tablespoon cocoa plus 1 tablespoon chocolate fat 1 cup butter 1 cup margarine, 7/8 cup of lard plus ½ teaspoon salt 1 cup coffee cream ( 20 percent) 3 tablespoons butter plus about 7/8 cup milk 1 cup heavy cream ( 40 1/4 cup butter plus 3 /4 cup of milk percent) 1 cup whole milk 1 cup reconstituted non- fat dry milk plus 2 ½ teaspoons of butter or margarine 1 cup milk 3 tablespoon of sifted non- fat dry milk plus 1 cup water, 6 tablespoons of

Bread and Pastry Production NC II

Preparing and Producing Pastry Product

Date Developed: November, 2015

Document No. BPP-LO2-2891 Issued by: DSDSNHS

Developed by: Dinalyn M. Real

Page 22 of 110 Revision # 00

1 cup butter milk or sour milk

sifted crystals plus 1 cup water 1 tablespoon of vinegar or lemon juice plus enough sweet milk to make1 cup (let stand for 5 minutes), 1 ¾ teaspoon of cream of tartar plus1 cup of sweet milk

Self-check 2.1-3; True or False Direction: Write true if the statement is true and false if the statement is false. 1. 5 whole eggs

= 1 cup

2. 1 quart

= 4 pints

3. 16 tablespoon

= 2 cups

4. kg

= kilogram

5. lb

= ounce

Bread and Pastry Production NC II

Preparing and Producing Pastry Product

Date Developed: November, 2015

Document No. BPP-LO2-2891 Issued by: DSDSNHS

Developed by: Dinalyn M. Real

Page 23 of 110 Revision # 00

Answer sheet 2.1-3 1. 2. 3. 4. 5.

true false false true false

Bread and Pastry Production NC II

Preparing and Producing Pastry Product

Date Developed: November, 2015

Document No. BPP-LO2-2891 Issued by: DSDSNHS

Developed by: Dinalyn M. Real

Page 24 of 110 Revision # 00

INFORMATION SHEET 2.1-4 Principles and Practices of Hygiene Learning Objectives: At the end of this module, students should be able to; 1. Know different practices of hygiene 2. Perform the different practices of hygiene

PERSONAL HYGIENE AND PROPER HAND WASHING Personal hygiene are health practices and habits which enable one to stay physically healthy. This means keeping oneself clean to avoid transfer of harmful bacteria especially in food preparation.

Bread and Pastry Production NC II

Preparing and Producing Pastry Product

Date Developed: November, 2015

Document No. BPP-LO2-2891 Issued by: DSDSNHS

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Ways to achieve personal hygiene. 1. 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 clippers. 2. 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.3. Bathe every day before work, or every night before you go to sleep. This will help you cleanse/remove body odor. 4. Wear deodorant or antiperspirant daily if you tend to sweat heavily. Some people can actually get away with not wearing deodorant, but most people, especially those who have heavy duty jobs or work in warm climates, benefit greatly from it. 5. 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. 6. 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. 7. 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. 8. Use a separate towel or cloth for drying dishes, wiping countertops, and wiping. 9. 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. 10. Keep hands out of food as much as possible. Otherwise, wear disposable gloves. 11. Avoid smoking while preparing or handling food as ashes may drop into the food. 12. Wear suitable clothes at work. Do not wear clothes with long sleeves when working with food. Wear also comfortable and clean shoes. Be sure aprons are always clean. Proper Hand washing

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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. Food Hygiene. Prepared foods may be dangerous if these guidelines are not followed.  Handle foods with clean hand.  Maintain good working conditions and surroundings.  Have adequate provision of cleaning facilities and materials  Store stuff food at the right temperature.  Quick cooking of foods prior to storage.  Protect food from vermin and insect.  Wash fresh produce before use.  Wipe off dust from cans and bags before opening.  Refrain from mixing or dumping fresh vegetables with old ones. HYGIENE OF KITCHEN EQUIPMENT Kitchen equipment must be so designed that can be easily cleaned, easily inspected, and materials used in its construction must be hard, smooth, resistant to rust and resistant to chipping.

     

Clean all metal equipment immediately after use. Wipe equipment with clean rugs. Store equipment dry, and in good condition. Do not touch the rims of glasses and cups and the inside of the bowls, plates and saucer. Keep hands off the tines of fork, blades, knives, and bowls of poon. Defrost refrigerators regularly.

KEEPING THE LABORATORY CLEAN

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        

Clean all work tables clean and floor after use and at the end of the day. Constant dusting prevent accumulation of dust. Use water and detergent for cleaning. Store ingredients properly in adequate covered containers. Clean spilled liquid ingredients immediately. Keep personal belongings out of working area. No chewing, eating, smoking or expectorating in the food area. Provide suitable storage for containers and equipment. Do not lean or sit on equipment and work tables

PREVENTIVE PROCEDURE

MAINTENANCE

TECHNIQUE

AND

Establishing a preventive maintenance program helps to ensure that all equipment and tools function as intended. Failure to perform maintenance activities during production may increase the risk of microbial contamination. Preventive maintenance includes periodic examination and maintenance of tools and equipment. Saving money is one good reason in performing preventive maintenance. Preventive maintenance practices Cutting Tools 1. Sharpen knives frequently including retractable knives and disinfect before use. 2. Replace knives if damaged or if they cannot otherwise be maintained in sanitary condition. 3. Frequently inspect cutting blades before and during operation for damage, product residue build up or cleaning needs. 4. Remove the blades and clean separately, and remaining parts are disassembled (if possible) and cleaned on regular basis. 5. Store them in their designated places. Handy Tools 1. Protect all handy tools from dirt, rust and corrosion by air drying them. 2. Wash and dry utensils with a clean dry rag before storing them. 3. Rinse tools and utensils in very hot clean water to sterilize them. 4. Have a periodic inspection and cleaning of tool.

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Equipment For longer and efficient use of baking equipment the following pointers will be helpful: Cleaning the Range 1. Switch off and remove the electric plug to allow the range to cool before cleaning. Switch off and remove the electric plug to allow the range to cool before cleaning. 2. Remove and wipe food particles, burnt sediments and grease away from top of the range. 3. Clean the parts thoroughly particularly those that are removable. Clean the burners with a dry brush or with a clean dry cloth. 4. Remove the grates before cleaning the entire oven. Scrape the food particles carefully. Wash and dry the removable parts very well. Cleaning the mixer 1. Remove the detachable parts. 2. Wash the beaters and bowls after use. 3. Wipe the parts with dry cloth thoroughly. Self-check 2.1-4; True or False Direction: Write true if the statement is true and false if the statement is false. 1. Personal hygiene are health practices and habits which enable one to stay physically healthy. 2. Handle foods with clean hand is an example of laboratory hygiene. 3. Maintaining good working conditions and surroundings is necessary in food preparation. 4. Do not touch the rims of glasses and cups and the inside of the bowls, plates and saucer in food serving. 5. Store ingredients properly in adequate covered containers.

Bread and Pastry Production NC II

Preparing and Producing Pastry Product

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Answer sheet 2.1-4 1. true 2. false 3. true 4. true 5. true

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INFORMATION SHEET 2.1-5 Principles in Making Pastry Products Learning Objectives: At the end of this module, students should be able to; 1. Know the different ingredients needed in making pastry products. 2. Elaborate the different function and effect of the ingredients in pastry products.

INGREDIENTS AND THEIR USES Baking powder is probably the most common aerating agent in baked products like cakes. It is made up of bicarbonate of soda and cream of tartar. Baking powder is a chemical aeration agent. Eggs are another basic ingredient in many baked products. They provide structure, aeration, flavour and moisture. They also tenderise cakes and add colour and nutritive value. Fats and oils Generally, fats are solid while oils are liquid. Fats come from a variety of animals and plants. Oils mostly come from plants. In baking, butter, margarine, shortening and oils are commonly used. Their main functions are to shorten or tenderise the product, to trap air during creaming and so aerate the cake during baking to give good volume and texture, to assist with layering in puff pastry, to help prevent curdling by forming an emulsion, and to add flavour. They also provide some nutritive value. It is important to add the correct amount of fat as too much far will make the baked product greasy and unpleasant to eat, while too little fat will leave you with a product that lacks flavour and stales quickly. Flour is the ingredient on which most baked products are based. Flour is made up of starch, protein, sugar and minerals. The protein content decides what the end use of the flour will be. Milk is used in baked products to improve texture and mouthfeel. The protein in milk also gives a soft crumb structure in cakes, and

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contributes to the moisture, colour and flavour of a baked product. Cakes that contain milk also tend to have a longer shelf life. Salt is usually only added in very small amounts to baked products, but it has a noticeable effect on the flavour of baked products. It not only provides its own flavour but brings out the natural flavour of other ingredients. In bread doughs, salt strengthens gluten and improves the consistency of the dough. Carbon dioxide given off by the yeast is more easily trapped by the strengthened gluten, which makes a better loaf of bread. Salt is also a good preservative as it absorbs water so there is less free water for bacterial and fungal growth. Sugar gives cakes and other baked products sweetness and is used in many forms and many ways. In yeast raised products, sugar acts as food for the yeast. In cakes, sugar assists with the aeration and stabilising of batters. Sugars improve the crust colour of baked products, improve flavour and help to retain moisture, keeping products softer for longer and so reducing staling. Examples of sugar forms are granulated sugar, castor sugar and icing sugar. Sugar also comes in liquid forms such as syrup, treacle, corn syrup, honey and caramel. Yeast belongs to the fungi family. It ferments carbohydrates (sugars) to produce carbon dioxide gases and alcohol, which aerate bread and other yeasted products, giving it volume and texture. These by-products of yeast also contribute to the colour and aroma of bread and other yeasted products.

Self-check 2.1-5; Identification Direction: Identify what is being asked in the statement 1. The ingredient on which most baked products are based. 2. Used in baked products to improve texture. 3. A good preservative as it absorbs water so there is less free water for bacterial and fungal growth. 4. Gives cakes and other baked products sweetness. 5. Belongs to the fungi family.

Answer sheet 2.1-5 1.flour

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2. 3. 4. 5.

milk salt sugar yeast

INFORMATION SHEET 2.1-6 Tools and Equipment used in Making Pastry Products

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Learning Objectives: After reading the information sheet, you must able to; 1. Identify the different tools and equipment used in baking 2. Give the uses of the different tools and equipment used in baking 3. Safety of tools and equipment are observed in accordance with manufacturer’s instructions

BAKING TOOLS AND EQUIPMENT AND THEIR USES One of the most effective control device for good quality food are the use of appropriate recipe, ingredients, and equipment, tools, utensils, and appliances. Kitchen utensils and accessories are classified according to their uses. 

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.    

Tube center pan – deeper than a round pan and with a hollow center, it is removable which is used to bake chiffon type cakes. Muffin pan - has 12 formed cups for baking muffins and cupcakes. Pop over pan – is used for cooking pop over Jelly roll pan – is shallow rectangular pan used for baking rolls

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  

Bundt pan – is a round pan with scalloped sides used for baking elegant and special cakes Griddle pans – are used to bake griddles. Loaf Pan – is used to bake loaf bread.

Cutting Tools        

Cutting tools include a knife and chopping board that are used to cut glazed fruit, nuts, or other ingredients in baking. Biscuit and doughnut cutter – is used to cut and shape biscuit or doughnut. Paring knife – is used to pare or cut fruits and vegetables into different sizes. Kitchen shears - are used to slice rolls and delicate cakes. Pastry blender – has a handle and with wire which used to cut fat or shortening in the preparation of pies, biscuits or doughnuts. Pastry wheel – has a blade knife used to cut dough when making pastries. Mortar and Pestle – is used to pound or ground ingredients. Pastry crimper - pastry crimper looks like a small pizza cutter; its purpose is to provide a professional crimped look on the crust of a pie or tart

Mixing Tools  Mixing bowl – comes in graduated sizes and has sloping sides used for mixing ingredients.  Electric mixer – is used for different baking procedure for beating, stirring and blending.  Rubber scrapper – is used to remove bits of food in side of the bowl.  Wooden spoon – is also called mixing spoon which comes in various sizes suitable for different types of mixing.  Rotary egg beater – is used in beating eggs or whipping cream.  Wire whisk – is used to beat or whip egg whites or cream. Preparatory Tools  Flour sifter – is used for sifting flour.  Grater – is used to grate cheese, chocolate, and other fresh fruits.  Pastry brush – is used in greasing pans or surface of pastries and breads.

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

        

Spatula – comes in different sizes; small spatula are used to remove muffins and molded cookies from pans which is 5 to 6 inches; large spatula for icing or frosting cakes; flexible blade is used for various purposes. Rolling pin – is used to flatten or roll the dough. Pastry bag – a funnel shaped container of icing or whipped cream Pastry tip- is a pointed metal or plastic tube connected to the opening of the pastry and is used to form desired designs. Pastry board - square or oblong board upon which pastry is rolled out. Pastry cloth - reusable canvas cloth used to roll out dough in the absence of a marble or wooden board. Pastry mat or baking sheet - reusable silicone baking sheet that replaces parchment paper on baking sheets and jelly roll pans. Utility tray – is used to hold ingredients together. Strainer – is used to strain or sift dry ingredients. Cake decorator (Cylindrical) – is used in decorating or designing cake and other pastry products. Cookie press – is used to mold and shape cookies.

Measuring Tools  Measuring cups –consist of two types namely: a. A graduated cup with fractions (1, 3/4, 2/3, ½, 1/3, ¼, 1/8) marked on each side. b. A measuring glass made of transparent glass or plastic is more accurate for measuring.  Measuring spoons – consist of a set of measuring spoons used to measure small quantities of ingredients.  Weighing scale –is used to measure ingredients in large quantities.  Timer – is used to in timing baked products, the rising of yeast and to check the doneness of cakes. Oven and Other Baking Equipment 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. Several kinds of ovens are used in baking. 1. DECK OVENS

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are so called because the items to be baked either on sheet pans or in the case of some bread freestanding are placed directly on the bottom, or deck of oven. This is also called STACK OVEN because several may be stacked on top of one another. Breads are baked directly on the floor of the oven and not in pans. Deck oven for baking bread are equipped with steam ejector.

2. RACK OVEN is a large oven into which entire racks full of sheet pans can be wheeled for baking.

3. MECHANICAL OVEN The food is in motion while it bakes in this type of oven. The most common types are a revolving oven, in which his mechanism is like that of a Ferris wheel. The mechanical action eliminates the problem of hot spots or uneven baking because the mechanism rotates throughout the oven. Because of its size it is especially used in high volume operations. It can also be equipped with steam ejector.

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convection oven 4. CONVECTION OVEN Contains fans that circulate the air and distribute the heat rapidly throughout the interior. Strong forced air can distort the shape of the products made with batter and soft dough. 5. Dutch oven Is a thick-walled (usually cast iron) cooking pot with a tight-fitting lid. Dutch ovens have been used as cooking vessels for hundreds of years. They are called “casserole dishes” in English speaking countries other than the USA, and cocottes in French, They aresimilar to both the Japanese tetsunabe and the Sač, a traditional Balkan cast-iron oven, and are related to the South African Potjie and the Australian Bedourie oven.

Self-check 2.1-6; True or False Direction: Write true if the statement is true and false if the statement is false. 1. Muffin pan deeper than a around pan and with a hollow center. 2. Jelly roll pan shallow rectangular pan used for baking rolls.

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3. Paring knife is used to slice rolls and delicate cakes. 4. Rubber scrapper is used to remove bits of food in side of the bowl. 5. Utility tray is used to hold the ingredients.

Answer Sheet; 2.1-6 1. 2. 3. 4. 5.

false true false true true

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Task Sheet 2.1-6 Title: Identify tools and equipment and their uses Performance Objective: giving the following meaning of the tools and equipment in baking, you should able to identify Supplies / Materials: cutting tools, preparatory tools, mixing tools and measuring tools Equipment: oven and electric mixer Steps/Procedure: 1.) identify the following tools and equipment - consist of a set of measuring spoon used to measure small quantity of ingredient. - used to strain or sift dry ingredients. - sloping sides used for mixing ingredients. - used for different procedure for beating, stirring and blending 2.) Gather all materials necessary for the said activity 3.) Arrange the materials based on the required time allotted 4.) Present your work to your trainer. Assessment Method: Perform the task sheet 2.1-6 Use the Performance Criteria Checklist Criteria 1. Can perform this skill without supervision and with initiative and to problem situations 2. Can perform this skill satisfactorily without assistance or supervision. 3.Can performed according to the required time allotted

YES

NO

Operation Sheet 2.1-6 How to Operate an Oven OPERATIONAL PROCEDURE Equipment Type

Oven

Equipment Code

DMR092682

Location

Practical Work Area

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Operation Procedure: How to light or operate an oven Materials, Tools and Equipment : Match or Igniter, oven Procedure : 1. Hold a lighted match or igniter safely near the burner tube of the oven.

2. At the same time push and turn the oven knob in a counterclockwise direction towards the desired oven temperature setting.

REMINDER: Should the initial lighting fail, turn to its “OFF” position immediately and allow the accumulated to be dispersed before reignition. Always close the oven door gently and with care. Letting the door to slam may affect the rise of the cake being

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Directions: Ask teacher to assess your performance in the following critical task and performance criteria below. You will be rated based on the overall evaluation on the right side. Criteria Level Achieved 4 - Can perform this skill without supervision and with initiative and adaptability to problem situations. 3 - Can perform this skill satisfactorily without assistance or supervision. 2 - Can perform this skill satisfactorily but requires some assistance and/or supervision.

INFORMATION SHEET 2.1-7

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Safety works and Practices of Tools and Equipment used in Baking Learning objectives: At the end of this information sheet, students must be able to; 1. Tools and equipment are identified according to classification / specification and job requirements 2. Non – functional tools and equipment are segregated and labeled for classification 3. Safety of tools and equipment are observed in accordance with manufacturer’s instruction

Safety Tools of and Equipment The safety of tools and equipment is not only the concern of the management, but of the workers who use the equipment as well. Proper maintenance and safety of tools and equipment are important for the following reasons: 1. Good quality of service. Modern equipment has built-in controls, thermometers and timing and regulating devices. A breakdown of these devices may affect the quality of the food being prepared and caused slowdown in production and service. 2. Sanitation. Mechanical function of equipment like the refrigerator and freezers encourages the development of disease causing bacteria. Negligence of their cleanliness leads to the growth of food-borne bacteria.

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3. Fire prevention. Grease and dirt that gather in stove rims and hoods are fire hazards. Daily inspection of grease collecting equipment will minimize the danger of fire. 4. Safety. Most food service accident happens in the kitchen. This is due to lack of knowledge and training of food worker in the use of tools and equipment. 5. Less cost of production. Expenses will be minimized if tools and equipment are in good condition. Safety measures in the use of tools and equipment. 1. Store knives, choppers and cutting blades in designated places. Label them. � Use the appropriate sized knife for the food to be cut. � Keep knives sharp – a blunt knife is dangerous. � Keep handles dry and grease free. � Carry knives by the handle, blade downwards pointing towards the floor. � Never try to catch a falling knife. � Do not leave knives on the edge of chopping boards or tabletops. � Wash up carefully with sharp edge of blade facing away. � Never place knives in washing up water where they cannot be seen. � Store knives in a block or drawer. 2. Repair broken tools and equipment immediately. 3. Check wiring of electrical equipment regularly. Report kitchen equipment that are not functioning. 4. Handle fragile tools or those tools made of glass with care. Those with breaks should be discarded. 5. Store tools and equipment in a clean dry place. Do not keep them when wet. Safety regulations in the workplace Safety regulations in the workplace need to be in place in order to assure the workers that they are cared for. The four industries wherein maximum workplace mishaps take place are: 1. Service industry;

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2. Construction and building industry; 3. Retail stores; and 4. Manufacturing industry. It is absolutely essential for a worker to be aware of the safety regulations in the workplace. Every organization should have a system for safety. This system should revolve around the following safety regulations and guidelines: On Job Hazards The safety regulations in the workplace should keep job hazards on top priority.  The floors have to be checked for tripping hazards.  All the walkways should be well-lit and in case there are blind spots, all the employees and workers should be aware of them. This could help avoid untoward collisions and accidents.  Cords and wires should be secured away from the walkways and the corridors. All electric wiring should be covered with appropriate material.  Fire safety regulations and electrical safety regulations should also be made. Health Hazards Worker-spread illnesses pose a great risk the health of the entire workforce. It is required by the management to advise all the workers to stay home if they are sick as a part of workplace safety regulations This policy should not be altered and the leave taken by the employees during such a time should be a paid leave. This will make sure that they don't come to work for the fear of losing their salary for the day. Good hand washing and disinfecting toiletries should be available at the workplace for the workers. Chemical Hazards Chemicals should be rightly labeled to avoid any detrimental mistakes. Mixing of the wrong chemicals can cause a terrible chemical reaction which could be hazardous to all the employees. There should be measures to taken to ensure that only chemicals that are safe be kept together and stored together. The supervisor should have full working knowledge of the chemicals to ensure that no mistakes happen due to

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ignorance or negligence. The worker should be guided on the proper chemical storage procedures. Reporting System To ensure the best safety regulations in the workplace, there needs to be a reporting system in place. Injuries, illnesses and accidents on job should be reported in time. All illnesses should be reported as well. This is to ensure that the organization has the medical records of the employee in case of an emergency. The Occupational Safety and Health Department Administration (OSHDA) has come up with several safe ways to maintain this system. Reference to OSHDA should be made while developing the reporting system and putting it in place. Whistleblower Being a tattletale is not by choice of most employees. However, in case the behavior of certain employees is not safe or hazardous, it should be reported to the appropriate authorities. This can help increase the safety standards of the organization on the whole and work as a great safety regulation in a workplace. In fact, this whistle blower system also ensures complete attention of the employees. This can assure that they report any accident or hazardous incident to the management in time. It fosters a no-negligence environment that thrives on participative behavior. Most organizations make sure that these health and safety regulations in the workplace are put into use. However, in the absence of professionalism at work, it becomes a little difficult to get the right results.

PREVENTIVE PROCEDURE

MAINTENANCE

TECHNIQUE

AND

Establishing a preventive maintenance program helps to ensure that all equipment and tools function as intended. Failure to perform maintenance activities during production may increase the risk of microbial contamination. Preventive maintenance includes periodic examination and maintenance of tools and equipment. Saving money is one good reason in performing preventive maintenance. Preventive maintenance practices Cutting Tools

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1. Sharpen knives frequently including retractable knives and disinfect before use. 2. Replace knives if damaged or if they cannot otherwise be maintained in sanitary condition. 3. Frequently inspect cutting blades before and during operation for damage, product residue build up or cleaning needs. 4. Remove the blades and clean separately, and remaining parts are disassembled (if possible) and cleaned on regular basis. 5. Store them in their designated places. Handy Tools 1. Protect all handy tools from dirt, rust and corrosion by air drying them. 2. Wash and dry utensils with a clean dry rag before storing them. 3. Rinse tools and utensils in very hot clean water to sterilize them. 4. Have a periodic inspection and cleaning of tool. Equipment For longer and efficient use of baking equipment the following pointers will be helpful: Cleaning the Range 1. Switch off and remove the electric plug to allow the range to cool before cleaning. Switch off and remove the electric plug to allow the range to cool before cleaning. 2. Remove and wipe food particles, burnt sediments and grease away from top of the range. 3. Clean the parts thoroughly particularly those that are removable. Clean the burners with a dry brush or with a clean dry cloth. 4. Remove the grates before cleaning the entire oven. Scrape the food particles carefully. Wash and dry the removable parts very well. Cleaning the mixer 1. Remove the detachable parts. 2. Wash the beaters and bowls after use. 3. Wipe the parts with dry cloth thoroughly.

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Self-check 2.1-7; True or False Direction: Write true if the statement is true and false if the statement is false. 1. Breakdown of devices does not affect the quality of the food being prepared and caused slowdown in production and service. 2. Mixing of the wrong chemicals can cause a terrible chemical reaction which could be hazardous to all the employees. 3. Protect all handy tools from dirt, rust and corrosion by wiping with wet rug. 4. Safety regulations in the workplace need to be in place in order to assure the workers that they are cared for. 5. Remove and wipe food particles, burnt sediments and grease away from top of the range.

Answer sheet 2.1-7 1. false 2. true 3. false 4. true 5. true

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INFORMATION SHEET 2.1-8 Properties and Requirements of Yeast Learning Objectives: At the end of this learning module, students are able to; 1. Know the properties and requirements of yeast 2. Differentiate the different product and uses of yeast

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History The word "yeast" comes from Old English gist, gyst, and from the Indo-European root yes-, meaning "boil", "foam", or "bubble"'. [10] Yeast microbes are probably one of the earliest domesticated organisms. Archaeologists digging in Egyptian ruins found early grinding stones and baking chambers for yeast-raised bread, as well as drawings of 4,000year-old bakeries and breweries.[11] In 1680, Dutch naturalist Anton van Leeuwenhoek first microscopically observed yeast, but at the time did not consider them to be living organisms, but rather globular structures. [12] In 1857, French microbiologist Louis Pasteur proved in the paper "Mémoire sur la fermentation alcoolique" that alcoholic fermentation was conducted by living yeasts and not by a chemical catalyst. [11][13] Pasteur showed that by bubbling oxygen into the yeast broth, cell growth could be increased, but fermentation was inhibited – an observation later called the "Pasteur effect". By the late 18th century, two yeast strains used in brewing had been identified: Saccharomyces cerevisiae (top-fermenting yeast) and S. carlsbergensis (bottom-fermenting yeast). S. cerevisiae has been sold commercially by the Dutch for bread-making since 1780; while, around 1800, the Germans started producing S. cerevisiae in the form of cream. In 1825, a method was developed to remove the liquid so the yeast could be prepared as solid blocks. [14] The industrial production of yeast blocks was enhanced by the introduction of the filter press in 1867. In 1872, Baron Max de Springer developed a manufacturing process to create granulated yeast, a technique that was used until the first World War.[15] In the United States, naturally occurring airborne yeasts were used almost exclusively until commercial yeast was marketed at theCentennial Exposition in 1876 in Philadelphia, where Charles L. Fleischmann exhibited the product and a process to use it, as well as serving the resultant baked bread. Nutritional and Growth

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Yeasts are chemoorganotrophs, as they use organic compounds as a source of energy and do not require sunlight to grow. Carbon is obtained mostly from hexose sugars, such as glucose and fructose, or disaccharides such as sucrose andmaltose. Some species can metabolize pentose sugars such as ribose, [17] alcohols, and organic acids. Yeast species either require oxygen for aerobic cellular respiration (obligate aerobes) or are anaerobic, but also have aerobic methods of energy production (facultative anaerobes). Unlike bacteria, no known yeast species grow only anaerobically (obligate anaerobes). Yeasts grow best in a neutral or slightly acidic pH environment. Yeasts vary in what temperature range they grow best. For example, Leucosporidium frigidum grows at −2 to 20 °C (28 to 68 °F), Saccharomyces telluris at 5 to 35 °C (41 to 95 °F), and Candida slooffi at 28 to 45 °C (82 to 113 °F).[18] The cells can survive freezing under certain conditions, with viability decreasing over time. In general, yeasts are grown in the laboratory on solid growth media or in liquid broths. Common media used for the cultivation of yeasts include potato dextrose agar or potato dextrose broth, Wallerstein Laboratories nutrient agar, yeastpeptone dextrose agar, and yeast mould agar or broth. Home brewers who cultivate yeast frequently use dried malt extractand agar as a solid growth medium. The antibiotic cycloheximide is sometimes added to yeast growth media to inhibit the growth of Saccharomyces yeasts and select for wild/indigenous yeast species. This will change the yeast process. The appearance of a white, thready yeast, commonly known as kahm yeast, is often a byproduct of the lactofermentation (or pickling) of certain vegetables, usually the result of exposure to air. Although harmless, it can give pickled vegetables a bad flavor and must be removed regularly during fermentation. Uses The useful physiological properties of yeast have led to their use in the field of biotechnology. Fermentation of sugars by yeast is the oldest and largest application of this technology. Many types of yeasts are used for making many foods: baker's yeast in bread production; brewer's yeast in beer fermentation; yeast in wine fermentation, and [42] for xylitol production. So-called red rice yeast is actually a mold, Monascus purpureus. Yeasts include some of the most widely used model organismsfor genetics and cell biology.[43]

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

Alcoholic beverages

 Beer - brewing  Wine – yeast in wine making  Yeast extract Yeast extract is the common name for various forms of processed yeast products that are used as food additives or flavours. They are often used in the same way that monosodium glutamate (MSG) is used and, like MSG, often contain free glutamic acid.[91] The general method for making yeast extract for food products such as Vegemiteand Marmite on a commercial scale is to add salt to a suspension of yeast, making the solution hypertonic, which leads to the cells' shrivelling up. This triggers autolysis, wherein the yeast's digestive enzymes break their own proteins down into simpler compounds, a process of selfdestruction. The dying yeast cells are then heated to complete their breakdown, after which the husks (yeast with thick cell walls that would give poor texture) are separated. Function of Yeast in Baking In the production of baked goods, yeast is a key ingredient and serves three primary functions:  Production of carbon dioxide: Carbon dioxide is generated by the yeast as a result of the breakdown of fermentable sugars in the dough. The evolution of carbon dioxide causes expansion of the dough as it is trapped within the protein matrix of the dough.  Causes dough maturation: This is accomplished by the chemical reaction of yeast produced alcohols and acids on protein of the flour and by the physical stretching of the protein by carbon dioxide gas. This results in the light, airy physical structure associated with yeast leavened products.  Development of fermentation flavor: Yeast imparts the characteristic flavor of bread and other yeast leavened products. During dough fermentation, yeast produce many secondary metabolites such as ketones, higher alcohols, organic acids, aldehydes and esters. Some of these, alcohols for example, escape during baking. Others react with each other and with other compounds found in the dough to form new and more complex flavor compounds. These reactions occur primarily in the crust and the resultant flavor diffuses into the crumb of the baked bread.

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Food Spoilage Yeasts are able to grow in foods with a low pH (5.0 or lower) and in the presence of sugars, organic acids, and other easily metabolized carbon sources. During their growth, yeasts metabolize some food components and produce metabolic end products. This causes the physical, chemical, and sensible properties of a food to change, and the food is spoiled.[98] The growth of yeast within food products is often seen on their surfaces, as in cheeses or meats, or by the fermentation of sugars in beverages, such as juices, and semiliquid products, such as syrups and jams.[97] The yeast of the Zygosaccharomyces genus have had a long history as spoilage yeasts within the food industry. This is mainly because these species can grow in the presence of high sucrose,ethanol, acetic acid, sorbic acid, benzoic acid, and sulphur dioxideconcentrations,[61] representing some of the commonly used food preservation methods. Methylene blue is used to test for the presence of live yeast cells.[99] In oenology, the major spoilage yeast is Dekkera bruxellensis .

Self-check 2.1-8; True or False Direction: Write true if the statement is true and false if the statement is false. 1. Yeast does not affect the characteristic flavor of bread and other yeast leavened products. 2. Methylene blue is used to test for the presence of live yeast cells. 3. Yeast microbes are probably one of the earliest domesticated organisms. 4. Antibiotics cycloheximide sometimes added to yeast. 5. Fermentation is the oldest and largest application of this technology.

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Answer sheet 2.1-8 1. 2. 3. 4. 5.

false true true true true

INFORMATION SHEET 2.1-9 Process of Fermentation and Dough Development Learning Objectives: At the end of information sheet, students should be able; 1. Know the process of fermentation and dough development 2. Produce good quality of dough

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Bakers Production Principles Yeasts can grow in the presence or absence of air. Anaerobic growth, growth in the absence of oxygen, is quite slow and inefficient. For instance, in bread dough, yeast grow very little. Instead, the sugar that can sustain either fermentation or growth is used mainly to produce alcohol and carbon dioxide. Only a small portion of the sugar is used for cell maintenance and growth. In contrast, under aerobic conditions, in the presence of a sufficient quantity of dissolved oxygen, yeast grow by using most of the available sugar for growth and producing only negligible quantities of alcohol. This means that the baker who is interested in the leavening action of carbon dioxide works under conditions that minimize the presence of dissolved oxygen. On the other hand, a yeast manufacturer that wants to produce more yeast cell mass, works under aerobic conditions by bubbling air through the solution in which the yeast is grown. The problem posed to the yeast manufacturer, however, is not as simple as just adding air during the fermentation process. If the concentration of sugar in the fermentation growth media is greater than a very small amount, the yeast will produce some alcohol even if the supply of oxygen is adequate or even in abundance. Th is problem can be solved by adding the sugar solution slowly to the yeast throughout the fermentation process. The rate of addition of the sugar solution must be such that the yeast uses the sugar fast enough so that the sugar concentration at any

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one time is practically zero. This type of fermentation is referred to as a fed-batch fermentation. BREAD DOUGH PROPERTIES DEFINED  



 

Extensible means the dough will stretch out if pulled. To achieve good bread the dough must be extensible enough to relax and expand as fermentation proceeds. Elastic means the dough will return to its original size and shape after being stretched. With elasticity the dough has enough strength to hold gas produced by fermentation but is stable enough to hold its shape and cell structure. Undermature dough is extensible and tends to flow too much as if slack. The loaf produced has a small volume with a flat top, sharp corners and the texture is coarse as the structure does not hold the gas. Mature dough becomes more elastic and less extensible. The loaf has a fi ne even crumb. Overmature dough occurs when the dough has been left too long. The resulting bread will have a rounded appearance, with an uneven crumb texture. In extreme cases the dough may be unstable and tear when handled.

BREAD MAKING PROCESS In New Zealand large plant bakeries tend to use one of two main methods: Mechanical Dough Development (MDD) or Bulk Fermentation (BF) method. Craft bakeries or smaller plant bakeries tend to use no-time systems or liquid ferment systems. The traditional method of making bread was the BF method, where the dough was left to ferment in bowls for several hours before molding and baking. However the MDD method radically changed bread making as the fermentation stage was able to be eliminated, speeding up the process, saving time and money. Rather than a long fermentation period the dough is subjected to intensive mixing in a small chamber called a developer. The dough sill ferments but this is in the intermediate proof stage. Nearly 80% of all bread made in plant bakeries in New Zealand is made by MDD. Other methods of bread making include:  Activated Dough Development (ADD)  Straight Dough Method  Delayed Salt Method

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 

Sponge and Dough Process (S&D) Ferment Dough Process

MIXING No matter which method is used, a properly mixed dough is essential for the production of good quality bread. Poor mixing can ultimately affect the end product, with the mixing stage the first place to check if a below standard product is produced. Dough taken from the mixer must: • contain the correct ingredients in the right proportions • be of the right temperature • have the right consistency. THE BULK FERMENTATION PROCESS All the dough ingredients are mixed slowly into an even mix. The dough is left to ferment in bowls for a set period of time, usually 2– 3 hours. After mixing, the dough is a rough, dense mass which is not extensible and does not retain gas, but as the dough ferments it transforms into a smooth, extensible dough with good gas retention. The dough is then divided into loaf-sized quantities, given final rising and baked. Setting up a recipe for BF bread requires the adjustment of four main variables, which are all ultimately linked: 1. Yeast quantity The size and type of proofer will set an upper limit on proof time. General practice dictates that a minimum yeast level is used with maximum proof time suitable for the bakery conditions. There will be a practical upper limit to proof time and this will vary with the type of bread and processing conditions. 2. Fermentation Time (Dough time) Timing is usually set based on the plant capabilities, such as number of bowls available and the size of the dough room. Increasing dough fermentation time increases the dough maturity at the divider. 3. Dough temperature

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The longer the fermentation period of the dough the cooler it must be. A dough should be 26.5ºC at the divider. Yeast fermentation and oxidizing agent action are accelerated by heat so hot dough may be sticky and difficult to handle. Increasing dough temperature increases the activity of yeast and oxidizing agents which will affect dough maturity and proof time. 4. Oxidizing agent Also called maturing agents, they are added to bread dough to improve the strength of the gluten structure in the dough to allow it to hold more carbon dioxide produced during fermentation. Oxidizing agents ensure that well risen, fine, even textured loaves are produced. Varying the level of the oxidizing agent is the best way to adjust the maturity of the dough. Increasing the quantity of the oxidizing agent increases the dough maturity. Ascorbic acid is an example of an oxidizing agent. THE MECHANICAL DOUGH DEVELOPMENT METHOD A short or no time bread making process where the dough is mixed at very high speeds and this energy is used to shear the gluten structure and allow reformation. The amount of time the dough needs to rise is reduced from 2 hours to 10 minutes due to the development during mixing. Dough development is essential for this method to be successful and the developer must perform two functions: 1. Change the dough ingredients from clay-like to a uniform extensible, elastic mass. Dough extensibility depends on the amount of dough development so the amount of work input. If a dough was accidentally given too much work input then dough temperature would be much higher than it should be, which would lead to an increased proof rate and maturity of dough/bread.. 2. Disperse small air bubbles evenly throughout the dough. How well the developer performs this function depends on the design of the unit rather than its operation. The same dough can produce a uniform cell structure or a coarse open structure purely due to being mixed using different developers. If under vacuum, adjusting the vacuum may alter textures. The loaf texture and general quality of the end loaf depend on how well these two functions are performed.

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THE NO TIME DOUGH METHOD This is a method that falls somewhere between the MDD and BF methods. The dough can be mixed in a conventional BF mixer but for a much longer time, such as as 25 minutes. Ascorbic acid (100 ppm) is regularly used as the improver in this method. The finished dough temperature should be in the range of 30–32°C. Immediately after mixing the dough is divided into loaf-sized pieces, allowed to relax for 10 minutes and then molded, proved and baked. No time dough is ideally suited for the production of buns and rolls but can also produce a satisfactory loaf of bread.

Dough Conditions during Fermentation: Excessively Cool Conditions Dough does not attain sufficient gassing power during fermentation and proofing Dough is rigid, tough and flat

Excessively Warm Conditions Dough reaches the peak of its gassing power during mixing or during makeup Dough lacks elasticity, breaks when stretch, and becomesdry

Quality of the Final Product: Excessively Cool Dough Volume is reduced Crust is dark and hard

Excessively Warm Dough Volume is reduced Crust is pale and whitish

Bread has irregular holes or breaks

Bread has large cells with thick walls

Crumb dries out quickly.

Crumb is dry, crumbly and, at times, sour tasting

Crumb is uneven, dense in the center or open outside

Crumb is gray

Aroma and flavor are poor

Aroma and flavor are poor

Shelf life is reduced

Shelf life is reduced

Self-check 2.1-9; True or False Direction: Write true if the statement true and false if the statement is false.

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1. Dough temperature the longer the fermentation period of the dough the cooler it must be. 2. Yeast can grow with the presence of water. 3. Extensible means dough will stretch out if pulled. 4. Proper mixing is not essential for the production of good quality. 5. Undermature dough becomes more elastic and less extensible. Answer sheet 2.1-9 1. true 2. false 3. true 4. false 5. false

LEARNING OUTCOME #2 Decorate and Present Pastry Product CONTENTS:  

Different structure of Pastry Products Varieties and Characteristics of Pastry Product

ASSESSMENT CRITERIA: 1. Variety fillings, coating and icing, glazes and decorations for pastry products are prepared 2. Pastry products are filled and decorated, in accordance with standard recipes 3. Pastry products are presented according to standard and procedures CONDITIONS: The following:

student/trainee

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must

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be

provided

with the

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

Tools and equipment: Commercial mixers and attachments, cutting implements, scales, measuring cup and spoon, bowls, ovens, molds, shapes and cutters, baking sheets and containers, various shapes and sizes of pans.

ASSESSMENT METHODS Written Examination Oral Questioning Demonstration of skills

Learning Experiences Learning Outcome 2 Present and Decorate Pastry Product Learning Activities Read Information Sheet 2.21 “Different structure of pastry product” Answer Self-check 2.2-1 Perform Task Sheet 2.2-1 “Prepare Short crust dough” Read Information Sheet 2.22: “Varieties and Characteristics of the Pastry Product ” Answer Self-check 2.2-2

Special Instructions This Learning Outcome deals with the development of the Institutional Competency Evaluation Tool which trainers use in evaluating their trainees after finishing a competency of the qualification. Go through the learning activities outlined for you on the left column to gain the necessary information or knowledge before doing the tasks to practice on performing the requirements of the evaluation tool.

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Perform task sheet 2.2.2 “Prepare Pineapple Filling”

The output of this LO is a complete Institutional Competency Evaluation Package for one Competency of Bread and Pastry Production NC II. Your output shall serve as one of your portfolio for your Institutional Competency Evaluation for Presenting and Decorating Pastry Product Feel free to show your outputs to your trainer as you accomplish them for guidance and evaluation. After doing all the activities for this LO, you are ready to proceed to the next LO: Store Pastry Products

Information Sheet 2.2-1 Different Structure of Pastry Products Learning Objectives: At the end of this information sheet, students are able to; 1. Identify the different structure or types of pastry 2. Prepare pastry crust

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Definitions Pies, turnovers, strudel and cream puffs, are just a few of the pastries loved the world over. The term pastry comes from word paste, meaning, a mixture of flour, fat and water, are used to make all of them. When combined in different proportions and by varying mixing methods, these basic ingredients make flexible dough’s that can be shaped into practical or decorative shapes to hold a variety of sweet or savory fillings. Different Types of Pastry There are several different types of pastry that typically fall into broad categories. Shortcrust Pastry This is the most commonly used form of pastry. It is made with flour, fat, water and salt. Shortcrust pastry is what is used in pies. Once the dough has been made, it is rolled out on a floured board (only once) and then shaped, filled and baked. Shortcrust pastry requires minimal handling in order to preserve its flakiness. Excessive handling will cause gluten strands to form and toughen up the dough. Rough Puff Pastry Also known as flaky pastry, rough puff pastry is created in a few layers. The fat in the layers melts and causes air pockets, which results in a light, flaky pastry. Strudel is an example of something typically made from rough puff pastry. Puff Pastry Made with layers upon layers that expand as the pastry bakes, puff pastry is an extremely light, puffy, flaky pastry. Puff pastry takes multiple steps over the course of a few days to bake, and typically involves rolling out the pastry, spreading it with a spreadable solid fat, such as butter, folding the pastry over, and re-rolling. This process is repeated multiple

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times to create small pockets where the fat will melt and leave air pockets that puff the pastry. Puff pastry is the type of pastry used to make Beef Wellington. Croissants are also made from a modified form of puff pastry. Because it can be so difficult and time consuming to make, puff pastry is commonly available commercially in the frozen section of your grocery store. It is usually available in sheets or cups. Phyllo pastry Phyllo pastry is an extremely thin pastry that is layered in sheets to create a final dish. The thickness of a well-made phyllo sheet is about the same as a sheet of paper or tissue paper. Because of this thinness, it is the most delicate of all of the pastries and breaks easily. To use phyllo pastry, spread each sheet with butter and layer it in four five layers before wrapping around a filling. Baklava and spanakopita are examples of foods made using phyllo pastry. Like puff pastry, phyllo is fairly difficult to make because it is hard to get the pastry as thin as is required. Fortunately, commercially-prepared phyllo pastry is commonly available in the freezer section of the grocery store. Another issue with phyllo pastry is that it dries out quickly. This makes it necessary to keep the phyllo sheets layered between parchment paper and covered with a damp towel while it is being worked with. Turnover A turnover is a kind of pastry made by placing a filling on a piece of dough, folding the dough over, and sealing it. Turnovers can be sweet or savory and are often made as a sort of portable meal or dessert, similar to a sandwich. Baked Meringues This flavorful mixture is usually made into round, crisp layers that are used somewhat like cake layers. They may be filled with buttercream, chocolate mousse, whipped cream, or similar light icing and cream. Tarts and Special Pastries Tart Tart is a small pie without top crust. They are light, usually less than 1 inch thick and often very colorful. Tart need not to round. Square and rectangular tarts are also made, especially when puff pastry is used instead of short dough or pie pastry. Pie A pie is a pastry with a sweet or savory filling (cream, custard, fruit, meat, pudding, meat, vegetable). Sweet pies are generally served as dessert and savory pies as the main course or appetizer. Pies can have bottom crusts only, top and bottom crusts or, as with deep dish pies,

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only a top crust. The crusts are sloped, not straight. Crusts are crisp and flaky, and made from a variety of recipes, depending on the desired effect. Method of Finishing Pie Crust 1. Fluting Pinch the edge of the dough together along the rim of the pan, making a little folds or pleats at regular intervals. Or the dull edge of a knife, make several indentations around the rim to make a scallop edge. 2. Crimping. Make an edge around the crust by pressing with tines of a fork. 3. Making a lattice Roll out reserve dough. Cut into ½ inches wide stripes. Put strips across the filling in a simple lattice pattern or weave strips and moisten ends with water to stick them together. Brush lattice with beaten egg yolk-water mixture for a golden brown color. 4. Designing the top crust Gather the scrap dough and form flowers, leaves, etc. to decorate the top crust. With the aid of a small knife, other designed can be etched on the crust. Be sure do not slice through the crust as the moisture in the filling might all escape. 5. Fillings The filling must be complementary to the crust. Is should not be stiff, watery or gummy. The flavor of fruit must be free from foreign flavor and off-tastes. Kinds of Filling a. Fruit Filling Fruit filling consist of fruit, fruit juices, water, sugar, spices and starch thickener.  Fresh fruit This give top quality products but it requires a lot of labor and its dependent on the season.  Frozen fruit This is consistent in the quality and always available. The juice is drained and then filling can be made.  Canned fruit Drain the fruit completely then weight to get the exact weight of fruit. b. Custard or soft filling

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Contain eggs and starch. This filling with uncooked liquid, is poured onto the unbaked pie shell. The egg in the mixture bind the ingredients together during the baking and this set filling. c. Cream pie filling This same with the pudding and pastry cream. The only difference is that cream filling are made with cornstarch while the pastry cream can be made with flour or any other starch. d. Chiffon pie filling This has a light and fluffy texture. This is made up of beaten whites and sometimes whipped cream. Egg whites and cream are folded together then folded into fruit or cream based or stabilizes gelatin. The gelatin stabilizes the filling when the pie is sliced. Self - check 2.2-1; Multiple Choice Directions: Select the letter only. 1. Most commonly used pastry. a. shortcrust pastry c. rough pastry b. puff pastry d. phyllo pastry 2. Is an extremely pastry that is layered in sheet to final dish. a. shortcrust pastry c. rough pastry b. puff pastry d. phyllo pastry 3. Pastry with a sweet or savory fillings. a. pie c. tart b. pastry d. crust 4. Make an edge around the crust by pressing with tines of fork. a. lattice c. fluting b. crimping d. filling 5. Kinds of fillings that give top quality but requires a lot of labor and its independent on the season. a. fresh fruit c. canned fruit b. frozen fruit d. custard filling

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Answer sheet 2.2-1 1. a 2. d 3. a 4. b 5. a

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Task Sheet 2.2-1 Title: Prepare short crust dough Performance Objective: giving the following ingredients and materials, you should able to perform a shortcrust dough following the steps and procedure Supplies / Materials: baking tools and ingredients Equipment: none Steps/Procedure: 1.) process short crust dough -flour, - salt, - butter/lard, - cold water, -mixing bowl, - strainer 2.) Gather all materials necessary for the said activity 3.) Arrange the materials based on the required time allotted 4.) Present your work to your trainer.

Assessment Method: Perform the task sheet 2.1-9 Use the Performance Criteria Checklist

Criteria 1. Can follow the exact procedure in making short crust dough 2. Can understood the preferred activity

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YES

NO

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3. Is the completeness or correctness of the prepared short crust dough being counter checked 4. Is the activity performed according to the required time allotted

Information Sheet 2.2-2 Varieties and Characteristics of Pastry Products Learning Objectives; After reading the information sheet, you must able; 1. Distinguish the varieties of pastry products 2. Elaborate the different taste of pastry product

Varieties of Pastry Products This is a list of pastries, which are small cakes or confections made using pastry a stiff dough enriched with fat. Some dishes, such as pies, are made of a pastry casing that covers or completely contains a filling of various sweet or savory ingredients. There are six basic types of pastry (a food that combines flour and fat) - these are short crust pastry, filo pastry, choux pastry, crumble pastry, flaky pastry, and puff pastry. Many pastries are prepared using shortening, a fat food product that is solid at room temperature, the composition of which lends to creating crumbly, shortcrust-style pastries and pastry crusts. Pastries Toaster pastry Designed to be safely heated in a toaster, toaster pastries are a convenience food. Most toaster pastries have a fruit filling, but some

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contain dessert-like fillings such as chocolate or cinnamon. The PopTarts brand of toaster pastries is an example of a mass-produced product that's widely available in the United States. Turnover Turnovers are made by placing a filling on a piece of dough, folding the dough over, and sealing it. Turnovers can be sweet or savory and are often made as a sort of portable meal or dessert, similar to a sandwich. Chouquette Choux pastry is used to make cream puffs, eclairs, and other pastries. When the dough is simply baked with sanding sugar, it is known as a chouquette or sugar puff. puffs of choux pastry, sprinkled with coarse sugar—very popular with French children. Aklava A Middle Eastern dessert made of layers of phyllo pastry filled with a mixture of ground nuts and sugar. The pastry is sliced, baked, and brushed with a honey syrup flavored with lemon or rosewater; the honey makes the pastry very sweet. Bandurt tart Actually a turnover, a raisin and cracker crumb filling, accented with lemon zest, is enclosed on all sides by crimped pastry. Marjolaine A long and rectangular form of almond and hazelnut meringue layers with chocolate buttercream. Dacquoise is a dessert cake made with layers of almond and hazelnut meringue and whipped cream or buttercream. Meat pie A meat pie is a savory pie that can be filled with beef, lamb, pork, poultry, even fish, plus vegetables and herbs. Danish pastry A variety of rich, buttery breakfast pastries made from a slightly sweetened yeast dough that is rolled out, dotted with butter, then folded and rolled several times in the manner of puff pastry. A sweet pastry, of Viennese origin, which has become a specialty of Denmark and neighboring Scandinavian countries Pasticiotti Pasticiotti (from the Italian pasta ciotti) are shortbread tarts filled with ricotta cream, vanilla or chocolate pastry cream or custard and sprinkled with confectioners. Pastie or pasty It is made by placing the filling on a flat pastry shape, usually a circle, and folding it to wrap the filling, crimping the edge to form a seal. Samosa

Bread and Pastry Production NC II

Preparing and Producing Pastry Product

Date Developed: November, 2015

Document No. BPP-LO2-2891 Issued by: DSDSNHS

Developed by: Dinalyn M. Real

Page 71 of 110 Revision # 00

A fried or baked pastry with a savory filling such a spiced potatoes, onions, peas, lentils, ground lamb or chicken. The size, shape and consistency may vary, but many versions are triangular. Flaky pastry Flaky pastry (also known as a "quick puff pastry" or "blitz puff pastry")[36] is a light, flaky, unleavened pastry, similar to a puff pastry. The main difference is that in a flaky pastry, large lumps of shortening, are mixed into the dough, as opposed to a large rectangle of shortening with a puff pastry. Characteristics of Good Pastry Lightness depends on the amount of air incorporated, on the expansion of that air, and on the presence of baking powder. If the materials used are cold and the manipulation is carried on in a cold room, or if the paste is chilled by being placed in a refrigerator, the expansion of the enclosed air is greater during the baking process. Flakiness results when the ingredients are so mixed as to make layers. To accomplish this, fat is not thoroughly mixed into the dry ingredients, but is left in pieces by being cut in with a knife or rubbed in with a spoon. Tenderness depends on the relative amounts of fat and water used and on the manipulation. The more fat and the less water used, within limits, the tenderer will be the crust. Handling the paste develops elasticity by developing gluten, and so makes a tough crust. If the fingers are used to mix the fat with the flour, the heat of the fingers melts the fat and causes it to act as liquid; thus more flour is required, which tends to make a tough paste.

Bread and Pastry Production NC II

Preparing and Producing Pastry Product

Date Developed: November, 2015

Document No. BPP-LO2-2891 Issued by: DSDSNHS

Developed by: Dinalyn M. Real

Page 72 of 110 Revision # 00

Pie Problem

What Could Have Happened to Cause It 

Smooth surface Shrunken

Overhandling • Too much flour when rolling

• Stretched crust when • Overmixing easing into the pan • Too much water • Protein content of flour too high

Tough



Not flaky

Too much water • Overmixing

• Overhandling • Protein content of flour too high

Too tender Soggy bottom

• Temperature of • Shortening too soft dough too high • Overmixing • Undermixing • Not enough liquid • Too much shortening

Dry

• Shortening cut in too finely • Not enough liquid Baked too short time • Too much fat in crust • Oven temperature too low

Self- check 2.2.2; Multiple choice

Direction: Select the correct letter only.

Bread and Pastry Production NC II

Preparing and Producing Pastry Product

Date Developed: November, 2015

Document No. BPP-LO2-2891 Issued by: DSDSNHS

Developed by: Dinalyn M. Real

Page 73 of 110 Revision # 00

1. Lightness depends on the amount of air incorporated in the expansion of the air and the presence of __________. a. baking soda

c. yeast

d. shortening b. baking powder

d. shortening

2. Flakiness result when _____________ are so mixed as to make layer. a. flour

c. ingredients

b. leavening agent

d. liquid ingredients

3. Sweet pastry which has become a specialty of Denmark. a. danish pastry

c. pasticiotte

b. samosa

d. meat pie

4. Shortened tarts filled with ricotta cream and sprinkled with confectioners. a. danish pastry

c. pasticiotte

b. samosa

d. meat pie

5. Have a fruit filling, but some contain dessert like filling; a. toaster pastry

c. turn over

b. pop tarts

d. aklava

Answer sheet 2.2-2 1. a 2. c

Bread and Pastry Production NC II

Preparing and Producing Pastry Product

Date Developed: November, 2015

Document No. BPP-LO2-2891 Issued by: DSDSNHS

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3. a 4. c 5. a

Task Sheet 2.2-2 Title: Prepare pineapple pie filling Criteria YES and NO Performance Objective: giving the following ingredients 1. Can follow the exact procedure in making materials, should able to perform a pineapple filling following pineapple you filling 2. steps Can prepare filling and toppings for pie the and procedure without / supervision with tools initiative Supplies Materials:and baking and and ingredients adaptability oven to problem situations Equipment: 3. can perform the skills satisfactorily with a Steps/Procedure: 1.)littleprepare pineapple filling assistance -flour, crushedaccording pineapple, calamansi 4. can -perform to sugar, the required time juice, eggs, vanilla, eggwash allotted?for brushing, mixing bowl, oven, saucepan 2.) Gather all materials necessary for the said activity 3.) Arrange the materials based on the required time allotted 4.) Present your work to your trainer. Assessment Method: Perform the task sheet 2.2-2 Bread and Pastry

Date Developed:

Use the Performance Criteria Checklist Production NC II November, 2015

Document No. BPP-LO2-2891 Issued by: DSDSNHS

Preparing and Producing Pastry Product

Developed by: Dinalyn M. Real

Revision # 00

Page 75 of 110

Learning Outcome # 3

Stored Pastry Products

Content  Storage condition for baker products and optimizing shelf-life Assessment Criteria 1. Pastry products are stored according to standard procedures 2. Packaging are selected appropriate for the preservation of products freshness and characteristics Assessment Method: Written examination Oral Questioning/Interview Demonstration of skills

Learning Experience Learning Outcome 3 Storage of Pastry Product Learning Activities Read Information Sheet on 2.3-1 “Storage condition for bakers product and optimizing shelfshell” Answer Self-check 2.3-1 Perform Task Sheet 2.3-1 “Proper way of storing pie and

Special Instructions This Learning Outcome deals with the development of the Institutional Competency Evaluation Tool which trainers use in evaluating their trainees after finishing a competency of the qualification.

pastries”

Bread and Pastry Production NC II

Preparing and Producing Pastry Product

Date Developed: November, 2015

Document No. BPP-LO2-2891 Issued by: DSDSNHS

Developed by: Dinalyn M. Real

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Go through the learning activities outlined for you on the left column to gain the necessary information or knowledge before doing the tasks to practice on performing the requirements of the evaluation tool. The output of this LO is a complete Institutional Competency Evaluation Package for one Competency of Bread and Pastry Production NC II. Your output shall serve as one of your portfolio for your Institutional Competency Evaluation for Storing Pastry Product. Feel free to show your outputs to your trainer as you accomplish them for guidance and evaluation. After doing all the activities for this LO, you’re through with this module and can already go to the next unit of competency.

Information Sheet 2.3-1 Storage Condition for Pastry Products and Optimizing Shell-life Learning Objectives; At the end of this information sheet, student should be able to; 1. Know the important of label in pastry product 2. Make a storage container in pastry product

Bread and Pastry Production NC II

Preparing and Producing Pastry Product

Date Developed: November, 2015

Document No. BPP-LO2-2891 Issued by: DSDSNHS

Developed by: Dinalyn M. Real

Page 77 of 110 Revision # 00

Donuts, muffins and pastries in grocery store cabinet displays quickly dehydrate and spoil when exposed to the damaging spectrum inherent in most types of lights found in bakery showcases and displays worldwide promolux lamps are the preferred lighting choice for bakery operators and bakery departments. When it comes to successfully illuminating bakery cabinets, improving the shelf life of pastries, muffins and donuts and lowering daily discard rates, promolux lamps are the best food display case lighting you can use. Dehydration of Donuts, Muffins & Pastries in Bakery Cabinets Fresh fruit on tarts and pies are also quite sensitive to the effects of light and heat radiation. Under ordinary lights they soon dry out and fade. By using promolux bakery case lighting, bakeries and patisseries are discovering longer shelf life and more radiant, fresh looking products to wet the appetite of their customers. Spoilage of Pastry Creams in Commercial Display Cases

Bread and Pastry Production NC II

Preparing and Producing Pastry Product

Date Developed: November, 2015

Document No. BPP-LO2-2891 Issued by: DSDSNHS

Developed by: Dinalyn M. Real

Page 78 of 110 Revision # 00

Fact: Light and heat accelerate the rate of lipid oxidation, a chemical reaction between oxygen and unsaturated fatty acids that affects the smell, taste, and appearance of any food containing fats such as shortening, vegetable oil, or the milk fat in whipped cream and cream cheese. Oxidized bakery items taste rancid, stale, metallic or even cardboard-like. Pastries, donuts, cakes and muffins containing dairy products are also susceptible to another chemical reactions triggered by light. Whey proteins degenerate and produce a burnt flavor. These chemical reactions can occur after just four hours of exposure to fluorescent lighting. Time/temperature control Although baked and fried cereal-grain products (for example, cakes, breads, muffins, and biscuits) have a high aw, a number of reasons may justify their shelf-stability: they have a long history of safe storage at ambient temperature; processing temperatures and moisture reduction, especially on the surface, preclude the growth of pathogens; and they are often formulated to include ingredients that enhance product safety and stability so as to permit distribution without temperature control for limited periods of time. Ingredients that are used to enhance safety and stability include humectants to reduce a w (sugars and glycerine), preservatives (calcium propionate, potassium sorbate, sorbic acid), acids to reduce pH (vinegar, citric acid, phosphoric acid, malic acid, fumaric acid), spices with antimicrobial properties (cinnamon, nutmeg, garlic), and water-binding agents to control free water (gums, starches). The primary mode of spoilage of baked goods is mold growth, which is visible and alerts the consumer to avoid consumption, further reducing the risk of illness due to spoiled product. These characteristics plus their long history of safe storage at room temperature would allow these products to be stored at ambient temperature. Boiled or steamed cereal products, such as rice, require time/temperature control after preparation due to the increase. Dough is frequently used to enrobe other food ingredients. Careful consideration must be given to these combination products to accurately assess the need for time/temperature control. For example, egg and dairy ingredients baked inside a pastry, such as cream-cheese croissant, will receive sufficient heat treatments to destroy vegetative pathogens and may therefore be stable at room temperature with water activities above 0.86.

Bread and Pastry Production NC II

Preparing and Producing Pastry Product

Date Developed: November, 2015

Document No. BPP-LO2-2891 Issued by: DSDSNHS

Developed by: Dinalyn M. Real

Page 79 of 110 Revision # 00

What are the types of bakery packaging?  Bakery Boxes These play a critical role in maintaining the proper function of any bakery. A standard bakery box, bakery packaging can be defined as a box made of cardboard which is meant to carry cakes and pastries. These containers can be used to carry cookies as well. This bakery packaging, bakery boxes will enhance the looks to a great extent and if packed neatly can be a visual treat as well. These containers can ensure the freshness of the product inside. One tip, make sure the bakery packaging, box is slightly bigger than the cake, cookies or donuts you wish to pack inside.  Plastic Containers Use of air tight plastic containers is popular in the baking industry, in addition to the meat and deli packaging used in these industries. This type of bakery packaging is used to ensure the product freshness. Using plastic containers should be done with care and attention. This type of bakery packaging can be susceptible to condensation if the merchandise is hot when packaged. These containers can be decorated to attract customer attention.  Bakery Bags This bakery packaging comes in paper or plastic. Choosing the right type can be a difficult and daunting challenge. Plastic bakery packaging is usually a lower density plastic. This allows the product stored inside to breath. Breads can become stale if the environment contains too much moisture. Artisan breads last longer in paper bags. These breads need the air to retain the crispy crust and can get soggy in a plastic bag. Labels offers plenty of great options for your treats and sweets. Small bakeries, large food product manufacturers and individuals looking for a bit of customization for the baked goods they made with love can all benefit from custom bakery labels. What better way to display your message, product type and health or ingredient information than on attractive, eye-catching labels that look as good as the food they are affixed to.  Lettering The size of the lettering on the labels is now less restricted. Lettering must be legible, that is clear enough to read. Specific sized lettering is only required for allergy warning.  Pastry type The name of the pastry product must be correct describe.  Bakery address The label should display the name and the street of the bakery, or someone who sale, or someone who distribute.  Nutritional information The packaging must have a Nutritional Information Panel (NIP). Information per 100 grams and per serving

Bread and Pastry Production NC II

Preparing and Producing Pastry Product

Date Developed: November, 2015

Document No. BPP-LO2-2891 Issued by: DSDSNHS

Developed by: Dinalyn M. Real

Page 80 of 110 Revision # 00

size is required for; energy, protein in grams, carbohydrates in grams, sugar in grams, fat in grams, saturated fat in grams, and sodium in milligrams.  Date must be date marked according to the following rules;  Best before means that a properly sealed packaged of food.  Baked-for date means a date not later than 12 hours after the time the product was baked.  Baked-on date means the date on which the bread was baked.  Storage Direction Storage direction must show to maintain the product for the product shelf life  Allergy Warning There are special requirements for labeling allergens, which are ingredients that may cause allergic reaction in a consumer.  Ingredients limitation There is comprehensive list of food additive restrictions and maximum allowed levels set in the new food standard. Producers have to aware of these when baking bread for sale. Product Description Professionally display your delicious food and keep it at the perfect temperature for people on the go. Strong, lightweight aluminum frame for easy mobility, or to have set up on a counter top to be right at eye level. Plasticized windows all around for product to be seen at every angle. 

Cooling Pastry product has to cool down in a paper manner basically for two reason:  For slicing the core temperature should be lower than 35`C otherwise the slice will stick together again (starch forming a paste that acts as “glue”).  To avoid microbial spoilage.

Crust freezing Crust freezing is applied either to boost mechanical freezers, preserve shapes, prevent water losses or obtain an efficient slicing. This process consists in hardening the products surface to:  Increase the product rigidity before an efficient slicing  Avoid the products loss of shape during their handling or conveying

Bread and Pastry Production NC II

Preparing and Producing Pastry Product

Date Developed: November, 2015

Document No. BPP-LO2-2891 Issued by: DSDSNHS

Developed by: Dinalyn M. Real

Page 81 of 110 Revision # 00

  

Limit the water losses during mechanical freezing Increase the portion weighting accuracy Increase the production rate of your existing Freezing/Chilling line

Temperature control Temperature is a key parameter: it is crucial to avoid any temperature rise during the products transformation to preserve their organoleptic and hygienic properties.  Preserve the microbiological specification of the food  Reduce the temperature rise during mixing, cutting or shaping  The direct liquid CO2, nitrogen injection, or the dry ice injection, guarantees:  A quick and precise chilling  A constant temperature during processing and transport  In the choppers, mixers and kneading-machines  During the cutting and grating Freezing The properties of cryogenic fluids (high refrigeration capacity, low temperature) allow the product to be very rapidly “frozen”. Cryogenic freezing takes generally 3 to 4 times less than with a mechanical refrigeration system.

Self-check 2.3-1; True or False Direction: Write true if the statement is true and false if the statement is false. 1. Freezing is crucial to avoid any temperature rise during the products transformation to preserve their organoleptic and hygienic properties. 2. Cooling pastry product has to cool down in a proper manner basically to avoid microbial spoilage. 3. Pastry type the name of the pastry product must be correct describe.

Bread and Pastry Production NC II

Preparing and Producing Pastry Product

Date Developed: November, 2015

Document No. BPP-LO2-2891 Issued by: DSDSNHS

Developed by: Dinalyn M. Real

Page 82 of 110 Revision # 00

4. Illuminating bakery cabinets, improving the shelf life of pastries. 5. Pastries, donuts, cakes and muffins containing peanut are also susceptible to another chemical reactions triggered by light.

Answer sheet 2.3-1 1. false 2. true 3. true 4. true 5. false

Task Sheet 2.3.1 Title: Proper way of storing pie and pastries Performance Objective: giving the following materials, you should able to perform the proper way of storing pie and pastries Supplies / Materials: packaging materials for pie and pastries Equipment: none Steps/Procedure: 1.) proper way of storing pie and pastries -plastic container, paper board, waxed box, aluminum foil, cellophane 2.) Gather all materials necessary for the said activity 3.) Arrange the materials based on the required time allotted 4.) Present your work to your trainer. Assessment Method: Perform the task sheet 2.3-1 Use the Performance Criteria Checklist

Criteria

YES

Bread and Pastry Production NC II

Preparing and Producing Pastry Product

Date Developed: November, 2015

NO

Document No. BPP-LO2-2891 Issued by: DSDSNHS

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1. Can perform the skills of proper way of storing pies and pastries without supervision and initiative and adaptability to problem situation 2. Can perform the skills satisfactorily without assistance and supervision 3. Can perform according to the required time allotted

Competency Assessment Tools Module Title

Preparing and Producing Pastry Product

Ways in which evidence will be collected: [tick the column]

The evidence must show that the candidate…  Required ingredients are selected, measured and weighed according to recipe or production requirements and established standards and procedure*  Prepare variety of bakery and patissiers’ products (e.g.bread, pastry, cake, petits fours) according to standard mixing procedures/ formulation/recipes and desired product characteristics*  Appropriate equipment are used according to required pastry products and standard operating procedures  

Pastry products are baked according to techniques and appropriate conditions; and enterprise requirement and standards Required oven temperature are selected to bake goods in accordance with the desired characteristics, standards recipe specifications and enterprise practices

Bread and Pastry Production NC II

Preparing and Producing Pastry Product

Date Developed: November, 2015

Oral Questioning

Prepare and Produce Pastry Product

Written examination

Unit of Competency

X

X

X

X

X

X

X

X

X

Document No. BPP-LO2-2891 Issued by: DSDSNHS

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Demonstration

EVIDENCE PLAN

X



Variety of fillings and coating/icing,glazes and decorations for pastry products are prepared according to standard recipes, enterprise standards and/or customer preferences

X

X



Pastry products are filled and decorated, where required and appropriate, in accordance with standard recipes and/or enterprise standards and customer preferences  Pastry products are finished according to desired product characteristics  Baked pastry products are presented according to established standards and procedures  Pastry products are stored according to established standards and procedure*  Packaging are selected appropriate for the preservation of product freshness and eating characteristics NOTE: *Critical aspects of competency Prepared by:

Dinalyn M. Real

Checked by:

X

X X X

X

X

X

X

Date: Date:

Bread and Pastry Production NC II

Preparing and Producing Pastry Product

Date Developed: November, 2015

Document No. BPP-LO2-2891 Issued by: DSDSNHS

Developed by: Dinalyn M. Real

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Table of Specifications Objectives/ Content Knowledge Area/Topics

Comprehension

Application

# of items / % of test

Prepare products

5%

10%

20%

10%

30%

40%

pastry

5%

Present and decorate pastry product Store pastry product

10%

10%

20%

40%

TOTAL

15%

25%

60%

100%

TEST ITEM DISTRIBUTION Objectives/ Content Area/Topics Knowledge Comprehension Prepare products

pastry

1

Present and Decorate pastry product

Application

# of Percent-age items / % % of test

1

2

4

20%

2

6

8

40%

Store pastry product

2

2

4

8

40%

TOTAL

3

5

12

20

100%

Written Test Multiple Choice Please select the best answer that corresponds to each given item by encircling the letter of your choice. 1. The first crude pastries was made of; a. honey, fruit sand and spices b. flour, fruit sand, and leaveners c. honey, sugar and spices d. fruit sand, eggs and lard

Bread and Pastry Production NC II

Preparing and Producing Pastry Product

Date Developed: November, 2015

Document No. BPP-LO2-2891 Issued by: DSDSNHS

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2. To add the little of the dry ingredients into the batter. a. mixed b. alternately add c. cream d. cut 3. Combining softened fat and sugar while incorporating air. a. soften b. folding c. kneading d. creaming 4. Maria used 4 tablespoon of flour. How many cup if converted; a. ¼ cup b. ½ cup c. ¾ cup d. 1 cup 5. Scrub your hands with soap and water before you handle any food is an example of what hygiene _________? a. personal b. laboratory c. kitchen d. preparation 6. Types of flour referred to as strong flour a. all purpose flour b. pastry flour c. bread flour d. white flour 7. Made of placing a filling on a piece of dough, folding the dough, over and scaling it. a. turnover b. chauquette c. toaster pastry d. marjolaine 8. It is use for manipulation of tenderness. a. fat b. water c. shortening

Bread and Pastry Production NC II

Preparing and Producing Pastry Product

Date Developed: November, 2015

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d. milk 9. Types of bakery packaging is used to ensure the product freshness. a. cellophane b. aluminium foil c. plastic container d. bakery box 10. Display the message of your products and health or ingredients information. a. labelling b. information message c. notice d. advertisement

Answer Key to Written Test 1. a 2. b 3. d

Bread and Pastry Production NC II

Preparing and Producing Pastry Product

Date Developed: November, 2015

Document No. BPP-LO2-2891 Issued by: DSDSNHS

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4. a 5. a 6. c 7. a 8. b 9. c 10.a

Bread and Pastry Production NC II

Preparing and Producing Pastry Product

Date Developed: November, 2015

Document No. BPP-LO2-2891 Issued by: DSDSNHS

Developed by: Dinalyn M. Real

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Demonstration with Questioning Checklist Trainee name: Trainer name: DINALYN M. REAL Qualification: BREAD AND PASTRY PRODUCTION NC II Unit of competency: Prepare and Produce Pastry Product Date of assessment: Time of assessment: Instructions for demonstration Given the necessary tools, the candidate will be able to demonstrate, preparing and producing pastry product following standard procedures within 15 minutes.  to show if evidence is demonstrated

DEMONSTRATION

During the demonstration of skills, did the candidate:  Required ingredients are selected, measured and weighed according to recipe or production  requirements and established standards and procedure*  Prepare variety of bakery and patissiers’ products (e.g.bread, pastry, cake, petits fours) according to  standard mixing procedures/ formulation/recipes and desired product characteristics*  Appropriate equipment are used according to required pastry products and standard operating procedures  



Pastry products are baked according to techniques and appropriate conditions; and enterprise requirement and standards Required oven temperature are selected to bake goods in accordance with the desired characteristics, standards recipe specifications and enterprise practices Variety of fillings and coating/icing,glazes and decorations for pastry products are prepared

Bread and Pastry Production NC II

Preparing and Producing Pastry Product

Date Developed: November, 2015

N/A













 

Document No. BPP-LO2-2891 Issued by: DSDSNHS

Developed by: Dinalyn M. Real

Page 90 of 110 Revision # 00



   

according to standard recipes, enterprise standards and/or customer preferences Pastry products are filled and decorated, where required and appropriate, in accordance with standard recipes and/or enterprise standards and customer preferences Pastry products are finished according to desired product characteristics Baked pastry products are presented according to established standards and procedures Pastry products are stored according to established standards and procedure* Packaging are selected appropriate for the preservation of product freshness and eating characteristics

Bread and Pastry Production NC II

Preparing and Producing Pastry Product

Date Developed: November, 2015



   

Document No. BPP-LO2-2891 Issued by: DSDSNHS

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Demonstration with Oral Questioning Checklist (continued) Questions

Satisfactory response

The trainee should answer the following questions:

Yes

 

  

No

How important to measure accurately the ingredients used in baking pastry product? Why is it necessary to use the appropriate equipment in baking pastry product? How important to follow the correct oven temperature in baking pastry product? What are the different filling used in preparing pastry product? Why is it necessary to select the appropriate packaging for pastry product?

Feedback to trainee: The trainee’s overall performance was: Satisfactory 

Not Satisfactory

Assessor’s signature:



Date:

Suggested Questions with Answers for Oral Questioning [continued]

Bread and Pastry Production NC II

Preparing and Producing Pastry Product

Date Developed: November, 2015

Document No. BPP-LO2-2891 Issued by: DSDSNHS

Developed by: Dinalyn M. Real

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Questions with Answers 1. How important to measure accurately the ingredients used in baking pastry product? Ans. It is important to measure accurately the ingredients to produce a quality product and established standard. 2. Why is it necessary to use the appropriate equipment in baking pastry product? Ans. It is necessary to use the appropriate equipment in order to acquire a quality product and follow the standard procedure. 3. How important to follow the correct oven temperature in baking pastry product? Ans. It is important to follow the required oven temperature to produce a quality product, attained the desired characteristics and follows the standard. 4. What are the different filling used in preparing pastry product? Ans. There are different fillings and coating can be used in pastry product (ex. Jellies and glazes). 5. Why is it necessary to select the appropriate packaging for pastry product? Ans. It is necessary to select the appropriate packaging in order to preserve the product freshness and eating characteristics.

Bread and Pastry Production NC II

Preparing and Producing Pastry Product

Date Developed: November, 2015

Document No. BPP-LO2-2891 Issued by: DSDSNHS

Developed by: Dinalyn M. Real

Page 93 of 110 Revision # 00

Oral Questioning Checklist Trainee name: Trainer name: DINALYN M. REAL Qualification: BREAD AND PASTRY PRODUCTION NC II Unit of competency: Prepare and Produce Pastry Production Date of assessment: Time of assessment: Instructions for Oral Questioning The candidate will be assessed based on his/her answers to the given questions. The assessor should not deviate from the standard questions provided herein. Oral Questions

Satisfactory response

The trainee should answer the following questions:

Yes

No

1. Why we need to measured and weigh the ingredients used in baking pastry product? 2. Give atleast 3 types of pastry product? 3. What is the required oven temperature in baking pastry product? 4. What is the purpose of fillings? 5. What the different types of packaging used in pastry product? Feedback to trainee: The trainee’s overall performance was: Satisfactory 

Not Satisfactory

Assessor’s signature:



Date:

Suggested Questions with Answers for Oral Questioning [continued] Questions with Answers

Bread and Pastry Production NC II

Preparing and Producing Pastry Product

Date Developed: November, 2015

Document No. BPP-LO2-2891 Issued by: DSDSNHS

Developed by: Dinalyn M. Real

Page 94 of 110 Revision # 00

1. Why do we need to measure and weigh the ingredients used in baking pastry product? Ans. To get the exact recipe requirements and established standard and procedure. 2. Give at least 3 types of pastry product? Ans. Short crust pastry, rough puff pastry and puff pastry. 3. What is the required oven temperature in baking pastry product? Ans. Pastry crust only 450 F, single crust pie 400 F – 425 F, meringue 350 f or 425 F, two crust pie 400 F – 425 F. 4. What is the purpose of fillings? Ans. To enhance the flavor of the product. 5. What are the different types of packaging used in pastry product? Ans. Plastic container, cellophane, waxed box, aluminum foil and paperboard.

Bread and Pastry Production NC II

Preparing and Producing Pastry Product

Date Developed: November, 2015

Document No. BPP-LO2-2891 Issued by: DSDSNHS

Developed by: Dinalyn M. Real

Page 95 of 110 Revision # 00