Real CBLM With Competency Assessment Tools

Date Developed: Document No.
BPP-LO2-2891
November, 2015 Issued by:
Bread and Pastry
Production NC II
DSDSNHS
Developed by: Page 0 of 110

Preparing and
Dinalyn M. Real
Producing Pastry Revision # 00
Product
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.
Date Developed: Document No. BPP-LO2-2891

Bread and Pastry
Production NC II
DSDSNHS

Preparing and
Dinalyn M. Real
Product
 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. Unit of Competency Module Title Code
1 Prepare and Produce Preparing and Producing TRS741379

Bakery Products Bakery Products

Pastry Products Pastry Products

Gateauex, Tortes, and Gateauex, Tortes, and
Cakes Cakes

Petits Fours Petits Fours
5 Present Dessert Presenting Dessert TRS741343

Bread and Pastry
Production NC II
DSDSNHS

Preparing and
Dinalyn M. Real
Product
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
DSDSNHS

Preparing and
Dinalyn M. Real
Product
COMPETENCY SUMMARY
Qualification Title : Bread and Pastry Production NC II
Unit of Competency : Prepare and Produce Pastry

Products
Module Title : Preparing and Producing Pastry
Products
Introduction
This unit deals with knowledge and skills required by bakers and
pastry cooks (patissiers) to prepare and produce in a range of high-
quality 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
DSDSNHS

Preparing and
Dinalyn M. Real
Product
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
DSDSNHS

Preparing and
Dinalyn M. Real
Product
2. Appropriate equipment are used according to the required pastry
products


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
DSDSNHS

Preparing and
Dinalyn M. Real
Product
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.
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
your Institutional Competency Evaluation
Read information sheet 2.1-5 on for Preparing Pastry Products.
“Principles in making pastry
Feel free to show your outputs to your
product”
trainer as you accomplish them for
Answer Self-Check for 2.1-5 guidance and evaluation.

“ Bakery tools and equipment
and their uses”

Bread and Pastry
Production NC II
DSDSNHS

Preparing and
Dinalyn M. Real
Product
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”
“ Work and practices of
different tools and equipment in
baking”

“Properties and requirements of
yeast”

“Process of fermentation and
dough development”
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
DSDSNHS

Preparing and
Dinalyn M. Real
Product
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
DSDSNHS

Preparing and
Dinalyn M. Real
Product
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 pastry-
making 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
DSDSNHS

Preparing and
Dinalyn M. Real
Product
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, pastry-
making 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
DSDSNHS

Preparing and
Dinalyn M. Real
Product
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
DSDSNHS

Preparing and
Dinalyn M. Real
Product
3.) By Medieval times, pastry-making was well-established and rich-
crust 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
DSDSNHS

Preparing and
Dinalyn M. Real
Product
Culinary and Technical Terms
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
DSDSNHS

Preparing and
Dinalyn M. Real
Product
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
DSDSNHS

Preparing and
Dinalyn M. Real
Product
 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
DSDSNHS

Preparing and
Dinalyn M. Real
Product
 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
DSDSNHS

Preparing and
Dinalyn M. Real
Product
Answer Self-check 2.1-2
1. True
2. False
3. False
4. True
5. True

Bread and Pastry
Production NC II
DSDSNHS

Preparing and
Dinalyn M. Real
Product
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
DSDSNHS

Preparing and
Dinalyn M. Real
Product
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 = Cup °C = Degree Centigrade
T, tsp = Teaspoon °F Degree Fahrenheit
T, = Tablespoon G = Gram
tbsp.
APF = All purpose qt = quart
flour
Oz = Ounce gal. = gallon
Lb = Pound hr. = Hour
L = Liter min. = minute
Cc = Cubic sec. = second
centimeter
K = Kilo pt. = pint
Kg = Kilogram
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
DSDSNHS

Preparing and
Dinalyn M. Real
Product
2 tablespoon = 1/8 cup
4 tablespoon = ¼ cup
5 1/3 tablespoon = 1/3 cup
¾ cup plus2 tablespoons = 7/8 cup
16 tablespoon = 1 cup (c)
2 cups = 1 pint
4 cups = 1 quart
16 ounces = 1 pound
COMMON UNITS OF WEIGHT
1 pound (lb.) = 463.59 grams

1 ounce = 28.35 grams
1 kilogram (kg) = 2.21 pounds
1 gram = .035 ounces
1 medium orange = ¼ to ½ cup (slice)
1 medium apple = 1 cup slice
14 oz. can condensed milk = 1 ¼ cups
14 oz. can evaporated milk = 1 2/3 cups
1 lb. brown sugar = 2 ¼ cups (packed)
1 lb. confectioner sugar = 3 ½ cups
1 lb. confectioner sugar = 2 ½ cups
1 lb. nuts = 4 ½ cups
1 lb. dried nuts = 2 cups
5 whole eggs = 1 cup
12 egg yolks = 1 cup
8 egg whites = 1 cup
COMMON UNITS OF VOLUME
1 bushel (bu) = 4 pecks

1 peck (pk ) = 8 quarts
1 gallon (gal) = 4 quart
1 quart = 2 pints
1 teaspoon (tsp. or t.) = 4.9 milliliters
1 tablespoon (T or tbsp) = ½ fluid ounce
14.8 milliliters
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
DSDSNHS

Preparing and
Dinalyn M. Real
Product
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
chocolate fat
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
DSDSNHS

Preparing and
Dinalyn M. Real
Product
sifted
crystals plus 1 cup water
1 cup butter milk or sour milk 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

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
DSDSNHS

Preparing and
Dinalyn M. Real
Product
Answer sheet 2.1-3
1. true
2. false
3. false
4. true
5. false

Bread and Pastry
Production NC II
DSDSNHS

Preparing and
Dinalyn M. Real
Product
Principles and Practices of Hygiene
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
DSDSNHS

Preparing and
Dinalyn M. Real
Product
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

Bread and Pastry
Production NC II
DSDSNHS

Preparing and
Dinalyn M. Real
Product
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

Bread and Pastry
Production NC II
DSDSNHS

Preparing and
Dinalyn M. Real
Product
 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 MAINTENANCE TECHNIQUE AND

PROCEDURE
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.

Bread and Pastry
Production NC II
DSDSNHS

Preparing and
Dinalyn M. Real
Product
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.
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
DSDSNHS

Preparing and
Dinalyn M. Real
Product
Answer sheet 2.1-4
1. true
2. false
3. true
4. true
5. true

Bread and Pastry
Production NC II
DSDSNHS

Preparing and
Dinalyn M. Real
Product
Principles in Making Pastry Products
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

Bread and Pastry
Production NC II
DSDSNHS

Preparing and
Dinalyn M. Real
Product
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

Bread and Pastry
Production NC II
DSDSNHS

Preparing and
Dinalyn M. Real
Product
2. milk
3. salt
4. sugar
5. yeast

Tools and Equipment used in Making Pastry Products

Bread and Pastry
Production NC II
DSDSNHS

Preparing and
Dinalyn M. Real
Product
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

Bread and Pastry
Production NC II
DSDSNHS

Preparing and
Dinalyn M. Real
Product
 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.

Bread and Pastry
Production NC II
DSDSNHS

Preparing and
Dinalyn M. Real
Product
 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

Bread and Pastry
Production NC II
DSDSNHS

Preparing and
Dinalyn M. Real
Product
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.

Bread and Pastry
Production NC II
DSDSNHS

Preparing and
Dinalyn M. Real
Product
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.
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.

Bread and Pastry
Production NC II
DSDSNHS

Preparing and
Dinalyn M. Real
Product
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. false
2. true
3. false
4. true
5. true

Bread and Pastry
Production NC II
DSDSNHS

Preparing and
Dinalyn M. Real
Product
Bread and Pastry
Production NC II
DSDSNHS

Preparing and
Dinalyn M. Real
Product
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 YES NO
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
Operation Sheet 2.1-6

How to Operate an Oven
OPERATIONAL PROCEDURE
Equipment Type Oven
Equipment Code DMR092682
Location Practical Work Area

Bread and Pastry
Production NC II
DSDSNHS

Preparing and
Dinalyn M. Real
Product
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 re-
ignition. Always close the oven door gently and with care. Letting the door
to slam may affect the rise of the cake being

Bread and Pastry
Production NC II
DSDSNHS

Preparing and
Dinalyn M. Real
Product
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.

Bread and Pastry
Production NC II
DSDSNHS

Preparing and
Dinalyn M. Real
Product
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.

Bread and Pastry
Production NC II
DSDSNHS

Preparing and
Dinalyn M. Real
Product
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;

Bread and Pastry
Production NC II
DSDSNHS

Preparing and
Dinalyn M. Real
Product
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

Bread and Pastry
Production NC II
DSDSNHS

Preparing and
Dinalyn M. Real
Product
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 MAINTENANCE TECHNIQUE AND

PROCEDURE
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

Bread and Pastry
Production NC II
DSDSNHS

Preparing and
Dinalyn M. Real
Product
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.
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.

Bread and Pastry
Production NC II
DSDSNHS

Preparing and
Dinalyn M. Real
Product
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.
Answer sheet 2.1-7

1. false
2. true
3. false
4. true
5. true

Bread and Pastry
Production NC II
DSDSNHS

Preparing and
Dinalyn M. Real
Product
Properties and Requirements of Yeast
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

Bread and Pastry
Production NC II
DSDSNHS

Preparing and
Dinalyn M. Real
Product
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 4,000-
year-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

Bread and Pastry
Production NC II
DSDSNHS

Preparing and
Dinalyn M. Real
Product
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]

Bread and Pastry
Production NC II
DSDSNHS

Preparing and
Dinalyn M. Real
Product
 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 self-
destruction. 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.

Bread and Pastry
Production NC II
DSDSNHS

Preparing and
Dinalyn M. Real
Product
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 .
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.

Bread and Pastry
Production NC II
DSDSNHS

Preparing and
Dinalyn M. Real
Product
Answer sheet 2.1-8
1. false
2. true
3. true
4. true
5. true
Process of Fermentation and Dough Development
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

Bread and Pastry
Production NC II
DSDSNHS

Preparing and
Dinalyn M. Real
Product
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

Bread and Pastry
Production NC II
DSDSNHS

Preparing and
Dinalyn M. Real
Product
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

Bread and Pastry
Production NC II
DSDSNHS

Preparing and
Dinalyn M. Real
Product
 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

Bread and Pastry
Production NC II
DSDSNHS

Preparing and
Dinalyn M. Real
Product
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.

Bread and Pastry
Production NC II
DSDSNHS

Preparing and
Dinalyn M. Real
Product
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 Excessively Warm Conditions
Dough does not attain sufficient Dough reaches the peak of its gassing
gassing power during fermentation power during mixing or during make-
and proofing up
Dough is rigid, tough and flat Dough lacks elasticity, breaks when
stretch, and becomesdry
Quality of the Final Product:

Excessively Cool Dough Excessively Warm Dough
Volume is reduced Volume is reduced
Crust is dark and hard Crust is pale and whitish
Bread has irregular holes or breaks Bread has large cells with thick walls
Crumb is dry, crumbly and, at times,

Crumb dries out quickly.
sour tasting
Crumb is uneven, dense in the center

Crumb is gray
or open outside
Aroma and flavor are poor Aroma and flavor are poor
Shelf life is reduced Shelf life is reduced
Direction: Write true if the statement true and false if the statement is
false.

Bread and Pastry
Production NC II
DSDSNHS

Preparing and
Dinalyn M. Real
Product
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 student/trainee must be provided with the

following:

Bread and Pastry
Production NC II
DSDSNHS

Preparing and
Dinalyn M. Real
Product
 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

Read Information Sheet 2.2- This Learning Outcome deals with the
1 “Different structure of development of the Institutional Competency
pastry product” Evaluation Tool which trainers use in
Answer Self-check 2.2-1 evaluating their trainees after finishing a
Perform Task Sheet 2.2-1 competency of the qualification.
“Prepare Short crust dough” Go through the learning activities outlined
Read Information Sheet 2.2- for you on the left column to gain the
2: “Varieties and necessary information or knowledge before
Characteristics of the Pastry doing the tasks to practice on performing the
Product ” requirements of the evaluation tool.
Answer Self-check 2.2-2

Bread and Pastry
Production NC II
DSDSNHS

Preparing and
Dinalyn M. Real
Product
Perform task sheet 2.2.2 The output of this LO is a complete
“Prepare Pineapple Filling” 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
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

Different Structure of Pastry Products
At the end of this information sheet, students are able to;
1. Identify the different structure or types of pastry

2. Prepare pastry crust

Bread and Pastry
Production NC II
DSDSNHS

Preparing and
Dinalyn M. Real
Product
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

Bread and Pastry
Production NC II
DSDSNHS

Preparing and
Dinalyn M. Real
Product
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,

Bread and Pastry
Production NC II
DSDSNHS

Preparing and
Dinalyn M. Real
Product
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

Bread and Pastry
Production NC II
DSDSNHS

Preparing and
Dinalyn M. Real
Product
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

Bread and Pastry
Production NC II
DSDSNHS

Preparing and
Dinalyn M. Real
Product
Answer sheet 2.2-1
1. a
2. d
3. a
4. b
5. a

Bread and Pastry
Production NC II
DSDSNHS

Preparing and
Dinalyn M. Real
Product
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

Criteria YES NO
1. Can follow the exact procedure in making short
crust dough
2. Can understood the preferred activity

Bread and Pastry
Production NC II
DSDSNHS

Preparing and
Dinalyn M. Real
Product
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

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

Bread and Pastry
Production NC II
DSDSNHS

Preparing and
Dinalyn M. Real
Product
contain dessert-like fillings such as chocolate or cinnamon. The Pop-
Tarts 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
DSDSNHS

Preparing and
Dinalyn M. Real
Product
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
DSDSNHS

Preparing and
Dinalyn M. Real
Product
Pie Problem What Could Have Happened to
Cause It
 Overhandling • Too much

Smooth surface flour when rolling
Shrunken • Stretched crust when •

Overmixing easing into the pan •
Too much water • Protein content
of flour too high
Tough
 Too much water • Overmixing
Not flaky
• Overhandling • Protein content
Too tender
of flour too high
Soggy bottom • Temperature of • Shortening too
soft dough too high • Overmixing
• Undermixing • Not enough

Dry
liquid • Too much shortening
• 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
DSDSNHS

Preparing and
Dinalyn M. Real
Product
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
DSDSNHS

Preparing and
Dinalyn M. Real
Product
3. a
4. c
5. a
Task Sheet 2.2-2

Title: Prepare pineapple pie filling
Criteria
Performance YES and NO
Objective: giving the following ingredients
1. Can follow the exact procedure in making
materials,
pineapple you should able to perform a pineapple filling following
filling
2. steps
the Can prepare filling and toppings for pie
and procedure
without /
Supplies supervision
Materials:and with tools
baking initiative
and and
ingredients
adaptability oven
Equipment: to problem situations
3. can perform the skills satisfactorily with a
Steps/Procedure:
1.)littleprepare pineapple filling
assistance
-flour,
4. can -perform
crushedaccording
pineapple,to sugar, calamansi
the required time juice, eggs, vanilla,
eggwash
allotted?for brushing, mixing bowl, oven, saucepan

Bread and Pastry Date Developed: Document No. BPP-LO2-2891
Production NC II November, 2015 Issued by:
DSDSNHS Page 75 of 110

Preparing and
Producing Pastry Developed by:
Product Dinalyn M. Real
Revision # 00
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

Read Information Sheet on 2.3-1 This Learning Outcome deals with the
“Storage condition for bakers development of the Institutional
product and optimizing shelf- Competency Evaluation Tool which
shell” trainers use in evaluating their trainees
Answer Self-check 2.3-1 after finishing a competency of the
Perform Task Sheet 2.3-1
qualification.
“Proper way of storing pie and
pastries”

Bread and Pastry
Production NC II
DSDSNHS

Preparing and
Dinalyn M. Real
Product
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.
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.

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
DSDSNHS

Preparing and
Dinalyn M. Real
Product
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
DSDSNHS

Preparing and
Dinalyn M. Real
Product
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
DSDSNHS

Preparing and
Dinalyn M. Real
Product
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
DSDSNHS

Preparing and
Dinalyn M. Real
Product
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
DSDSNHS

Preparing and
Dinalyn M. Real
Product
 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.
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
DSDSNHS

Preparing and
Dinalyn M. Real
Product
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
Criteria YES NO

Bread and Pastry
Production NC II
DSDSNHS

Preparing and
Dinalyn M. Real
Product
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

EVIDENCE PLAN
Unit of Competency Prepare and Produce Pastry Product
Module Title Preparing and Producing Pastry Product
Demonstration
Written examination
Oral Questioning
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 X X X
procedure*
 Prepare variety of bakery and patissiers’ products
(e.g.bread, pastry, cake, petits fours) according to
standard mixing procedures/ formulation/recipes and X X X
desired product characteristics*
 Appropriate equipment are used according to required
pastry products and standard operating procedures X
 Pastry products are baked according to techniques and

appropriate conditions; and enterprise requirement and X
standards
 Required oven temperature are selected to bake goods
in accordance with the desired characteristics,
standards recipe specifications and enterprise X X
practices

Bread and Pastry
Production NC II
DSDSNHS

Preparing and
Dinalyn M. Real
Product
 Variety of fillings and coating/icing,glazes and
decorations for pastry products are prepared according
to standard recipes, enterprise standards and/or X X
customer preferences
 Pastry products are filled and decorated, where
required and appropriate, in accordance with
standard recipes and/or enterprise standards and X
 Pastry products are finished according to desired
product characteristics X
 Baked pastry products are presented according to
established standards and procedures X
 Pastry products are stored according to
established standards and procedure* X X X
 Packaging are selected appropriate for the
preservation of product freshness and eating X X
characteristics
NOTE: *Critical aspects of competency
Prepared by: Dinalyn M. Real Date:

Checked by: Date:

Bread and Pastry
Production NC II
DSDSNHS

Preparing and
Dinalyn M. Real
Product
Table of Specifications
Objectives/ Content # of items / %

Knowledge Comprehension Application
Area/Topics of test
Prepare pastry
5% 5% 10% 20%
products
Present and decorate

10% 30% 40%
pastry product
Store pastry product 10% 10% 20% 40%
TOTAL 15% 25% 60% 100%
TEST ITEM DISTRIBUTION # of

Objectives/ Content Percent-age
items / %
Area/Topics Knowledge Comprehension Application %
of test
Prepare pastry
1 1 2 4 20%
products
Present and Decorate

2 6 8 40%
pastry product
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
DSDSNHS

Preparing and
Dinalyn M. Real
Product
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
DSDSNHS

Preparing and
Dinalyn M. Real
Product
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
DSDSNHS

Preparing and
Dinalyn M. Real
Product
4. a
5. a
6. c
7. a
8. b
9. c
10.a

Bread and Pastry
Production NC II
DSDSNHS

Preparing and
Dinalyn M. Real
Product
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
DEMONSTRATION is demonstrated
N/A
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
DSDSNHS

Preparing and
Dinalyn M. Real
Product
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
 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
DSDSNHS

Preparing and
Dinalyn M. Real
Product
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
DSDSNHS

Preparing and
Dinalyn M. Real
Product
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
DSDSNHS

Preparing and
Dinalyn M. Real
Product
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
DSDSNHS

Preparing and
Dinalyn M. Real
Product
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
DSDSNHS

Preparing and
Dinalyn M. Real
Product

Real CBLM With Competency Assessment Tools

Diunggah oleh

Informasi Dokumen

Judul Asli

Hak Cipta

Format Tersedia

Bagikan dokumen Ini

Bagikan atau Tanam Dokumen

Opsi Berbagi

Apakah menurut Anda dokumen ini bermanfaat?

Apakah konten ini tidak pantas?

Hak Cipta:

Format Tersedia

Real CBLM With Competency Assessment Tools

Diunggah oleh

Hak Cipta:

Format Tersedia

Date Developed: Document No.

Developed by: Page 0 of 110

Qualification Title: Bread and Pastry Production NC II

Unit of Competency: Prepare and Produce Pastry Products

Module Title: Preparing and Producing Pastry

The module, Preparing and Producing Pastry Products. It includes

In this module, you are required to go through a series of learning

Date Developed: Document No. BPP-LO2-2891

Developed by: Page 1 of 110

You must pass the Institutional Competency Evaluation for this

BREAD AND PASTRY PRODUCTION NC II

1 Prepare and Produce Preparing and Producing TRS741379

2 Prepare and Produce Preparing and Producing TRS741380

3 Prepare and Produce Preparing and Producing TRS741342

4 Prepare and Produce Preparing and Producing TRS741344

5 Present Dessert Presenting Dessert TRS741343

Date Developed: Document No. BPP-LO2-2891

Developed by: Page 2 of 110

UNIT OF COMPETENCY: Prepare and Produce Pastry Products

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

Date Developed: Document No. BPP-LO2-2891

Developed by: Page 3 of 110

Qualification Title : Bread and Pastry Production NC II

Unit of Competency : Prepare and Produce Pastry

Upon completion of this module, you MUST be able to:

1. Prepare pastry products

2. Decorate and present pastry products

3. Store pastry products

1. Ingredients are selected, measured and weighed according to recipe.

Date Developed: Document No. BPP-LO2-2891

Developed by: Page 4 of 110

3. Appropriate equipment is used according to the required pastry

4. Baked pastry products according to techniques and appropriate

6. Pastry products are filled and decorated, in accordance with standard

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

LEARNING OUTCOME #1 Prepare Pastry Products

1. Ingredients are selected, measure and weighed according to recipe

Date Developed: Document No. BPP-LO2-2891

Developed by: Page 5 of 110

3. Baked pastry products according to techniques and appropriate

4. Baked pastry products according to techniques and appropriate

CONDITIONS: The student/trainee must be provided with the

 Tools and equipment:

Commercial mixers and attachments, cutting implements,

2. Oral Questioning/ Interview

Date Developed: Document No. BPP-LO2-2891

Developed by: Page 6 of 110

Prepare and Produce Pastry Products

Learning Activities Special Instructions

Read information sheet 2.1-6 on

Answer Self-Check for 2.1-6

Date Developed: Document No. BPP-LO2-2891

Developed by: Page 7 of 110

Perform Operation Sheet 2.1-6

Read information sheet 2.1-8 on

Read information sheet 2.1-9 on

Answer Self-Check for 2.1-9