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COMPETENCY BASED LEARNING

MATERIAL

Qualification Title : BREAD AND PASTRY PRODUCTION NC II

Unit of Competency: PREPARE AND PRODUCE PASTRY PRODUCTS

Module Title : PREPARING AND PRODUCING PASTRY PRODUCTS

TARRAGONA NATIONAL HIGH SCHOOL


TARRAGONA, DAVAO ORIENTAL

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HOW TO USE THIS COM PETENCY-BASED LEARNING M ATERIAL

Welcome to the module; Preparing and Presenting Pastry Products.


This module contains training materials and activities for you to complete.

This unit of competency PREPARE AND PRODUCE PASTRY


PRODUCTS deals with knowledge and skills required by bakers and pastry
cooks (patissiers).It is one of the core competencies of BREAD AND PASTRY
PRODUCTION at National Certificate NCII.

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 there are Information Sheets, and Task/Job Sheets. Follow these
activities on your own and answer the Self-Check at the end of each
learning outcome. If you have questions, do not hesitate to ask for
assistance from your trainer.

Remember to:

 Work through all information and complete the activities in each


section.

 Read information sheets and answer the self-check. Suggested


references are included to supplement the materials provided in this
module.

 Most probably, your trainer will also be your supervisor or manager.

 You will be given plenty of opportunities to ask questions and practice


on the job. Make sure you should practice your new skills during
regular work shifts. This way, you will improve your speed, memory,
and your confidence.

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 Use the Self-Checks, Task or Job Sheets at the end of each section to
test your own progress. Use the Performance Criteria Checklists or
Procedural Checklist located after the sheet to check your own
performance.

 When you feel confident that you have sufficient practice, ask your
trainer to evaluate you. The results of your assessment will be
recorded in your Progress Chart and Accomplishment Chart.

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BREAD AND PASTRY PRODUCTION NCII

List of Competencies

No. Unit of Competency M odule Title Code

Preparing and
1 Prepare and produce producing bakery TRS741379
bakery products products

Preparing and
2 Prepare and produce producing TRS741380
pastry products pastry products

3 Preparing and
Prepare and present TRS741342
presenting
gateaux, tortes and
gateaux, tortes
cakes
and cakes

4 Preparing and
Prepare and serve other TRS741344
serving other
types of desserts
types of desserts

5 Preparing and
Prepare and display TRS741343
displaying petit
petit fours
fours

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MODULE CONTENT

Qualification Title BREAD AND PASTRY PRODUCTION NC II

Unit of Competency PREPARE AND PRODUCE PASTRY PRODUCTS

M odule Title Preparing and Producing Pastry Products

Introduction

The module covers the knowledge, skills and attitude required to be


able to prepare and produce a range of high-quality pastry products in
commercial food production environments and hospitality establishments

Learning Outcomes:

Upon completion of this module, the trainee must be able to:

1. Prepare pastry products


2. Decorate and present pastry products
3. Store pastry products

Assessment Criteria:

1. Required ingredients are selected, measured and weighed according


to recipe or production requirements and established standards
and procedures.
2. A variety of pastry products are prepared according to standard
mixing procedures/formulation/ recipes and desired product
characteristics.
3. Appropriate equipment is used according to required pastry
products and standard operating procedures.
4. Pastry products are baked according to techniques and appropriate
conditions; and enterprise requirement and standards.
5. Required oven temperature is selected to bake goods in accordance
with the desired characteristics, standards recipe specifications
and enterprise practices.

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6. A variety of fillings and coating/icing,
7. Glazes and decorations for pastry products are prepared according
to standard recipes, enterprise standards and/or customer
preferences.
8. Pastry products are filled and decorated, where required and
appropriate, in accordance with standard recipes and/or enterprise
standards and customer preferences.
9. Pastry products are finished according to desired product
characteristics.
10. Baked pastry products are presented according to established
standards and procedures.

11. Pastry products are stored according to established standards


and procedures
12. Packaging is selected appropriate for the preservation of product
freshness and eating characteristics.

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LEARNING OUTCOME SUMMARY

UC 1 PREPARE AND PRODUCE PASTRY PRODUCTS


LEARNING OUTCOM E #1 PREPARE PASTRY PRODUCT

CONTENTS:
1. Culinary and technical terms related to pastry products
2. Baking equipment
3. Mixing procedures/formulation/recipes and desired product
characteristics of variety pastry product

ASSESSMENT CRITERIA:
1. Ingredients required are selected, measured and weighed according
to recipe or production requirements and established standards and
procedures.
2. Variety of pastry products are prepared according to standard
mixing procedures/formulation/ recipes and desired product
characteristics.
3. Appropriate equipment are used according to required pastry
products and standard operating procedures.
4. Pastry products are baked according to techniques and appropriate
conditions; and enterprise requirement and standards.
5. Required oven temperatures are selected to bake goods in
accordance with the desired characteristics, standards recipe
specifications and enterprise practices.

CONDITION:
Trainees must be provided with the following:

Practical Work Area

Equipment:
 Oven
 Electric mixer

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Tools/M aterials:
 Personal Protective Equipment
 Knives
 Scales, measures
 Bowls
 Molds, shapes and cutter
 Baking sheets and containers
 Various shapes and sizes of pans
 Calculator
 CD’s VHS
 Hand-outs

2. TRAINING MATERIALS
 Competency Based Learning Materials
 Competency Standard
 Training Regulations
 Competency Based Curriculum
 Labels

Assessment M ethods:
 Oral questioning
 Written examination
 Direct observation
 Demonstration

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LEARNING EXPERIENCES

Learning Outcome #1

Prepare Pastry Products

Learning Activities Special Instructions

 Read Information sheet 2.1-1 Read and understand the


 Answer Self-Check 2.1-1 information sheet and check
yourself by answering the self-
check. You must answer all
questions correctly before
proceeding to the next activity.
 Read Information sheet 2.1-2
 Answer Self-Check 2.1-2 You may refer to the Training
 Task sheet 2.1-1 Activity Matrix for BPP as a sample.

Evaluate your own work using the


 Read Information sheet 2.1-3 Performance Criteria. When you are
 Answer Self-Check 2.1-3 ready to present to your trainer for
final evaluation and recording.
 Read job sheet 2.1-1
If you have questions about the use
of Matrix please ask the trainer.

After doing all activities of this LO,


you are ready to proceed to the next
LO as stipulated in TR

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Information Sheet 2.1-1
Basic Terms in Pastry
Products

Learning Objectives:

After reading this Information Sheet you should be able to:


 Familiarize the different terms in pastry products.

Pastry Terms:

Custard
A liquid that is thickened or set by the coagulation of egg protein.
Buttercream
An icing made of butter and/or shortening blended with confectioners'
sugar or sugar syrup and sometimes other ingredients.
Batter
A semiliquid mixture containing flour or other starch, used for the
production of such products as cakes and breads and for coating products
to be deep-fried.
Caramelization
The browning of sugars caused by heat.
Cocoa Butter
A white or yellowish fat found in natural chocolate.
Dredge
To sprinkle thoroughly with sugar or another dry powder.
Lean Dough
A dough that is low in fat and sugar.
Pastry Flour
used for pastries and cookie.
M olasses
Heavy brown syrup made from sugar cane.
M arble
To partly mix two colors of cake batter or icing so that the colors are in
decorative swirls.
M arshmallow
A light confection, icing, or filling made of meringue and gelatin.

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Pastry Cream
A thick custard sauce containing eggs and starch.
Petit Four
A delicate cake or pastry small enough to be eaten in one or two bites.
Biscuit
A batter made of egg whites and yolks that are whipped separately, and then
folded together.
Pulled sugar
is placed on a pump that is then used to blow air into the sugar in a process
much like glassblowing; as air is being pumped, the sugar is sculpted into
the desired shape and rotated to keep it from becoming misshapen. Fans are
used to cool the blown sugar in order to avoid cracking.
Brioche
Yeast bread enriched with eggs and butter; brioche is created in various
shapes, and it may also be stuffed with various items, such as nuts, raisins,
other dried fruit or cheese.
Coulis
Fruit purée strained to a thin consistency and sweetened with sugar syrup.
Crème patisserie
Custard made from eggs, milk, sugar and corn starch or flour and then
enriched with butter and flavoured with vanilla; most often used in fruit
tarts and cream puffs.
Dacquoise
Type of meringue that incorporates flour and nut meal (typically hazelnut
and/or almond) and is frequently used to make cakes and pastries.
Fondant
Mixture of water, sugar and glucose that is brought to a boil, then worked
into a white paste
Ganache
Filling or coating made from heavy cream and butter.
M acarons
This is a sandwich cookie made with two feather-light meringues held
together by ganache, buttercream or preserves. The meringues for macarons
are generally made with almonds, egg whites and sugar, and they may be
accented with a range of flavors, which are generally reflected in their pastel
coloring.
M arzipan
Mixture of almond paste, sugar and corn syrup molded to make candies and
ornaments or rolled into a sheet and used to cover cakes.

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M eringue
Made by beating sugar and egg whites until they become stiff; variations can
be achieved by adjusting the proportions and the temperature of the
ingredients (to change the consistency from soft to firm) and by adding
flavorings.
M ousse
Smooth preparation made by combining eggs with flavourings, fruit or
chocolate, then folding in whipped cream.
Nougatine
Sliced almonds combined with sugar syrup and allowed to harden into a
crispy confection that can be cut or molded into different shapes or crushed
and incorporated into buttercream, ice cream and pastries.
Pâte à choux
Pastry dough prepared by boiling milk and butter with a bit of sugar, then
adding flour and eggs; when the dough is baked, the outside becomes crusty
and the inside soft and chewy
Patisserie
The trade of making pastries as well as a shop where pastries are sold.
Praline
Roasted almonds or hazelnuts combined with caramel that can be pureed or
crushed and folded into mousse, buttercream, ice cream and chocolate
fillings or used to decorate cakes and other pastries.
Pulled sugar
Sugar mixture is boiled and then combined with food colorings; this mixture
is then kneaded to create a dough. Air introduced during the kneading
makes the sugar shiny. Once the desired consistency is achieved, the sugar
is molded and left to air dry.
Streusel
Crunchy topping of butter, sugar and flour used on various pastries;
optionally, may contain nuts, oats, spices and other items.

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SELF-CHECK 2.1-1

IDENTIFICATION

Instruction: Write the word that is described or referred to

_______1. Filling or coating made from heavy cream and butter.


_______2. A white or yellowish fat found in natural chocolate.
_______3. A semiliquid mixture containing flour or other starch, used for the
production of such products as cakes and breads and for coating products
to be deep-fried.
_______4. The browning of sugars caused by heat.
_______5. Smooth preparation made by combining eggs with flavourings,
fruit or chocolate, then folding in whipped cream.
_______6. The trade of making pastries as well as a shop where pastries are
sold.
_______7. Made by beating sugar and egg whites until they become stiff;
variations can be achieved by adjusting the proportions and the temperature
of the ingredients (to change the consistency from soft to firm) and by
adding flavourings.
_______8. A batter made of egg whites and yolks that are whipped separately,
and then folded together.
_______9. Mixture of water, sugar and glucose that is brought to a boil, then
worked into a white paste.
_______10. A delicate cake or pastry small enough to be eaten in one or two
bites.

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ANSW ER KEY 2.1-1

IDENTIFICATION:

1. Ganache
2. Cocoa butter
3. Batter
4. Caramelization
5. M ousse
6. Patisserie
7. M eringue
8. Biscuit
9. Fondant
10. Petit four

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Information Sheet 2.1-2

Baking Equipment

BAKING TOOLS AND EQUIPM ENT AND THEIR USES

1. Baking wares – are made of glass or metal containers for batter and
dough with various sizes and shapes.

Cake pans - comes in different sizes and shapes and may be round
square rectangular or heart shaped.

1. Tube center pan – deeper than a round pan and


with a hollow center, it is removable which is
used to bake chiffon type cakes.

2. M uffin pan - has 12 formed cups for baking


muffins and cupcakes.

3. Pop over pan – is used for cooking pop over.

4. Jelly roll pan – is shallow rectangular pan used


for baking rolls.

5. Bundt pan – is a round pan with scalloped sides


used for baking elegant and special cakes.

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6. Custard cup – is made of porcelain or glass used
for baking individual custard.

7. Griddle pans – are used to bake griddles.

8. Loaf Pan – is used to bake loaf bread.

2. Biscuit and doughnut cutter – is used to cut and


shape biscuit or doughnut.

3. Cutting tools – include a knife and chopping board


that are used to cut glazed fruit, nuts, or other
ingredients in baking.

4. Electric mixer – is used for different baking procedure


for beating, stirring and blending.

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5. Flour sifter – is used for sifting flour.

6. Grater – is used to grate cheese, chocolate, and other


fresh fruits.

7. Kitchen shears - are used to slice rolls and delicate


cakes.

8. M easuring 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.

9. M easuring spoons – consist of a set of measuring


spoons used to
measure small quantities of ingredients.

10. M ixing bowl – comes in graduated sizes and has


sloping sides
used for mixing ingredients.

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11. M ortar and Pestle – is used to pound or ground
ingredients.

12. Paring knife – is used to pare or cut fruits and


vegetables into different sizes.

13. Pastry bag – a funnel shaped container of icing or


whipped cream

14. Pastry blender – has a handle and with wire which I


used to cut fat or shortening in the preparation of pies,
biscuits or doughnuts.

15. Pastry brush – is used in greasing pans or surface of


pastries and breads.

16. Pastry tip- is a pointed metal or plastic tube


connected to the opening of the pastry and is used to form
desired designs.

17. Pastry wheel – has a blade knife used to cut dough


when making pastries.

18. Rotary egg beater – is used in beating eggs or


whipping cream.

19. Rolling pin – is used to flatten or roll the dough.

20. Rubber scrapper – is used to remove bits of food in


side of the bowl.

21. 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

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22. Strainer – is used to strain or sift dry ingredients.

23. Timer – is used to in timing baked products, the rising


of yeast and to check the doneness of cake

24. W eighing scale –is used to measure ingredients in large


quantities.

25. Utility tray – is used to hold ingredients together.

26. W ire whisk – is used to beat or whip egg whites or


cream.

27. W ooden spoon – is also called mixing spoon which


comes in various sizes suitable for different types of mixing

OTHER BAKING TOOLS

1. Cake decorator (Cylindrical) – is used in decorating or


designing cake and other pastry products.

2. Cookie press – is used to mold and shape cookies.

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OVENS

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.

A. DECK OVENS 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.

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

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2. M ECHANICAL 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.

3. 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.

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SELF-CHECK 2.1-2

M ATCHING TYPE

Instruction: M atch Column A with Column B. W rite the letter of the


correct answer.

A B

_____ 1. Is used in greasing pans or surface


of pastries and breads. a. Electric mixer
_____ 2. Is used to flatten or roll the dough. b. Rubber scraper
_____ 3. Is used for different baking procedure for
beating, stirring and blending. c. Pastry brush
_____ 4. Is a pointed metal or plastic tube
connected to the opening of the pastry and
is used to form desired designs. d Pastry tip
_____ 5. Is used to remove bits of food inside
of the bowl. e. Rolling pin

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ANSW ER KEY 2-1.2

1. Pastry brush
2. Rolling pin
3. Electric mixer
4. Pastry tip
5. Rubber scraper

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TASK SHEET 2.1-1

Title: Perform mis en place


Performance Objective:

Identify tools and equipment needed in the preparation of chocolate


ganache

Supplies/Tools:

 Butter
 Cocoa powder/sweetened chocolate bar
 Milk
 Mixing Bowls
 Measuring Cups Solid and Liquid
 Measuring Spoons
 Spatula
 Rubber Scraper
 Double boiler

Steps/Procedure:

1. Read the given recipe carefully and list down all the tools that you
need to prepare in order to finish the activity.
2. Look for the appropriate tools in the equipment circulation area.
3. Prepare the tools in your demonstration area for checking.
4. Present the identified tools to your trainer.

Assessment M ethod:

Demonstration

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Performance Criteria Checklist 2.1-1

CRITERIA YES NO

Are the given necessary tools/materials listed based on the


recipe?

Are the tools/materials were being identified properly?

Does the trainee check first the conditions of the


tools/materials before preparing and presenting to the
trainer?

Are tools/materials were properly prepared and


demonstrated?

Does the trainee observe proper handling on the tools?

Does the trainee clean the tools/materials after using it?

Are tools/materials properly returned to the equipment


circulation area?

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INFORMATION SHEET 2.1-3
M ixing Procedures/Formulation/Recipes and Desired Product
Characteristics

Learning Objectives:

After reading this Information Sheet you should be able to:

 Perform standard procedures in pastry products.

Basic Cake M ixing M ethods

Creaming M ethod
This is the most common of the methods. The creaming method
alternately adds the dry and liquid ingredients to the fat mixture. This
ensures all the liquid will be absorbed into the batter as if there is a high
amount of butter or shortening, the liquid has a natural tendency to
separate and the flour will help bind it into the batter.
Example recipe is Butter cake

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Two-Stage M ethod This method is great for cakes with a large
amount of sugar and the resulting batter is generally thinner than other
types. The dry ingredients are mixed with the fat, and then the liquid is
added in parts. Low speed is always used in the procedure, and frequent
scraping is necessary.
Example recipe is Yellow cake

Flour-Batter M ethod
This produces a finely grained cake. The flour and fat ingredients are
mixed until smooth, and the sugar and eggs are whipped together. Then the
two different mixtures are incorporated, and the liquid is added at the end.
Example recipe is Chocolate cake

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Sponge M ethod
Sponge cakes use egg yolks and or whole eggs that are whipped with
sugar until very thick foam is created. Heating the eggs or yolks with
the sugar will result in greater volume. A typical genoise cake will use
this method, and the egg foams are the typically the only leavening.
Example recipe is sponge cake

Angel Food Cake M ethod


As the name implies, this is the method for creating angel food cakes.
These cakes use no fat, and are leavened with whipped egg whites.
Example recipe is pineapple angel cake

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Chiffon M ethod
Chiffon-style cakes can use egg white foam, but are not fat-free, and
some recipes call for additional eggs or yolks inside the batter.
Additional melted butter or a vegetable oil is added to the mix for
richness, and the leavening isn't solely relied upon by the egg foams;
they do contain chemical leavenings such as baking powder.
Example recipe is Orange chiffon cake

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SELF-CHECK 2.1-3
TRUE or FALSE

Instruction: Read the questions carefully and analysed the underlined


word/s. Write T if the statement is true and F if it is false.

________ 1. Flour batter method produces a finely grained cake. The flour
and fat ingredients are mixed until smooth, and the sugar and eggs are
whipped together.

_________2. Chiffon method can use egg white foam, but are not fat-free,
and some recipes call for additional eggs or yolks inside the batter

_________3. Sponge method this is the method for creating angel food cakes.
These cakes use no fat, and are leavened with whipped egg whites.

_________4. Two-Stage Method this method is great for cakes with a large
amount of sugar and the resulting batter is generally thinner than other
types.

_________5. Creaming Method is the most common of the methods. This


method alternately adds the dry and liquid ingredients to the fat mixture.

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ANSWER KEY 2.1-3

1. T
2. T
3. F
4. T
5. T

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JOB SHEET 2.1-1
(Chiffon Cake)

Title: How to Bake Chiffon Cake

Performance Objectives:

 Bake Chiffon Cake according to required ingredients,


appropriate equipment, procedures and techniques.

Equipment:
 Oven
 Electric Mixer
M aterials/Ingredients:
 2-1/2 cups cake flour, sifted
 3 tsp. baking powder
 3/4 cup sugar
 1/2 tsp. salt
 1/2 cup oil
 7 egg yolks, at room temperature
 1 tsp. vanilla
 3/4 cup cold water
 7 egg whites, at room temperature
 1/2 tsp. cream of tartar
 3/4 cup sugar

Tools:
 Tube Center Pans
 Flour Sifter/Strainer
 Mixing Bowls
 Measuring Cups Solid and Liquid
 Measuring Spoons
 Pastry Brush
 Rubber Scraper
 Timer
 Match/Igniter

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STEPS/PROCEDURES

Step 1.Preheat oven to 350°F. Prepare 10-inch ungreased tube pan.

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.

REM INDER: 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 baked.

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Step 2. CHIFFON CAKE

Procedure:

1. Sift together the flour, sugar, baking powder and salt in a bowl.
2. Make a well at the center and add oil, egg yolks, water and vanilla.
Beat until smooth and no lumps occur. Set aside.
3. Using a stand mixer or electric hand mixer, beat egg whites until
frothy. Add the cream of tartar. Continue to beat on high until soft
peaks begin to form. Add sugar very gradually and continuously
beating until meringue is glossy and stiff.
4.Gently fold the egg yolk mixture into the meringue until well
blended, ensuring that you scrap the bottom of the bowl as you
5. pour into prepared ungreased tube pan.
6. Bake until golden and middle springs back when touched for about
45 minutes.
7. Invert onto the neck of a bottle.
8. Cool completely upside down.

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PERFORM ACE CRITERIA 2.1-2
CRITERIA YES NO
.1 Required ingredients are selected, measured and weighed according to
recipe or production requirements and established standards and
procedures.

 Are the given recipe measured and weighed according to


production requirements?

 Are dry and liquid ingredients measured accurately?

 Have ingredients were selected and prepared


appropriately according to its recipe or production?

.2 A variety of pastry products are prepared according to standard mixing


procedures/formulation/ recipes and desired product characteristics.

 Does the standard mixing procedures properly applied?

 Are variety of products prepared according to recipes?

.3 Appropriate equipment are used according to required pastry products


and standard operating procedures

 Does the equipment properly selected according to its


uses?

 Have operated the equipment appropriately according to


its standard operating procedures?

 Have checked the tools and equipment conditions before


using it?

1.4 pastry products are baked according to techniques and appropriate


conditions; and enterprise requirement and standards.
 Does the requirement and standards meet according to
techniques and conditions of selected bakery product?

 Have produced good baked product enterprises


appropriate conditions, requirement and standards?

1.5 Required oven temperature is selected to bake goods in accordance with


the desired characteristics, standards recipe specifications and enterprise
practices.
 Have followed the required oven temperature to produce
bake goods?

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PERFORMANCE SCORE CARD

Scoring
Performance Criteria
1 2 3 4 5
1.1 Required ingredients are selected, measured and
weighed according to recipe or production
requirements and established standards and
procedures.

1.2 A variety of pastry products are prepared


according to standard mixing
procedures/formulation/ recipes and desired
product characteristics.
1.3 Appropriate equipment are used according to
required pastry products and standard operating
procedures
1.4 pastry products are baked according to techniques
and appropriate conditions; and enterprise
requirement and standards.
1.5 Required oven temperature is selected to bake
goods in accordance with the desired characteristics,
standards recipe specifications and enterprise
practices.

5 - Excellently Performed
4 - Very Satisfactorily Performed
3 - Satisfactorily Performed
2 - Fairly Performed
1 - Poorly Performed

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LEARNING OUTCOME SUMMARY

UC 1 PREPARE AND PRODUCE PASTRY PRODUCTS


LEARNING OUTCOM E #2 DECORATE and PRESENT PASTRY
PRODUCTS

CONTENTS:
 Regular and special fillings and coating/icing, glazes
and decorations
ASSESSMENT CRITERIA:
1. Required and appropriate fillings and coating/icing, glazes and
decorations for pastry products are prepared according to standard
recipes, enterprise standards and/or customer preferences
2. Pastry products are filled and decorated, where required and appropriate,
in accordance with standard recipes and/or enterprise standards and
customer preferences
3. Pastry products are finished according to desired product characteristics
4. Baked pastry products are presented according to established standards
and procedures

CONDITION:
Trainees must be provided with the following:

1. Practical W ork Area

Equipment:
• Oven
• Electric mixer

Tools/M aterials:
• Commercial mixers and attachments
• Cutting implements
• Scales, measures
• Pastry brush
• pastry bag
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• Bowls
• ovens
• Baking sheets and containers
• Seeds and nuts, fresh and preserved/crystallized fruits
• Ganache, fondants, flavored and colored sugar, butter creams
• Savory fillings, jellies and glazes
• Tuile
• Flowers and leaves, herbs, biscuits
• Chocolate powder, icings

Training M aterials
• Competency Based Learning Materials
• Competency Standard
• Training Regulations
• Competency Based Curriculum
• Labels
Assessment M ethods:
• Lecture/Discussion
• Demonstration
• Observation

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LEARNING EXPERIENCES

Learning Outcome #2

Decorate and Present Pastry Products

Learning Activities Special Instructions


 Perform: Job sheet 2.2-2  If you have questions about
 If you are ready ask your the use of Matrix please ask
trainer for assessment your trainer.

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JOB SHEET 2.2-2
(Butter Cream filling)

Title: How to M ake Butter Cream Filling

Performance Objectives:

 Make Butter Cream Filling according to required ingredients,


appropriate equipment, procedures and techniques.

Equipment:
 Electric Mixer

M aterials/Ingredients:

 6 cups icing sugar


 1 tsp. vanilla extract
 ¾ cups butter
 ¾ cups milk

Tools:
 Wooden spoon
 Spatula
 Measuring cups/spoons
 Rubber scraper
 Mixing bowl

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PERFORMACE CRITERIA 2.2-3
CRITERIA YES NO
1.A variety of fillings and coating/icing, glazes and decorations for pastry
products are prepared according to standard recipes, enterprise standards
and/or customer preferences
 Are recipes prepared according to standard?

2.Pastry products are filled and decorated, where required and appropriate,
in accordance with standard recipes and/or enterprise standards and
customer preferences
 Are pastry products filled and decorated with standard
recipes and costumers’ preferences

3.Pastry products are finished according to desired product characteristics

 Are pastry products finished according to desired product


characteristics?

4. Baked pastry products are presented according to established standards


and procedures
 Are baked pastry products were presented according to
standards and procedures?

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PERFORMANCE SCORE CARD

Scoring
Performance Criteria
1 2 3 4 5
2.1 A variety of fillings and coating/icing,glazes and
decorations for pastry products are prepared
according to standard recipes, enterprise standards
and/or customer preferences
2.2 Pastry products are filled and decorated, where
required and appropriate, in accordance with standard
recipes and/or enterprise standards and customer
preferences
2.3 Pastry products are finished according to desired
product characteristics

2.4 Baked pastry products are presented according to


established standards and procedures

5 - Excellently Performed
4 - Very Satisfactorily Performed
3 - Satisfactorily Performed
2 - Fairly Performed
1 - Poorly Performed

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LEARNING OUTCOME SUMMARY

UC 1 PREPARE AND PRODUCE PASTRY PRODUCTS


LEARNING OUTCOM E #3 Store Pastry Products

CONTENTS:
 Standards and Procedures in storing pastry products.
ASSESSMENT CRITERIA:
1. Packaging materials are selected according to types, kinds and classification
of pastry products
2. Shelf life of baked pastry products are determined according to established
standards and procedures
3. Pastry products are stored according to established standards and
procedures.
4. Packaging are selected appropriate for the preservation of product freshness
and eating characteristics.

CONDITION:
Trainees must be provided with the following:

1. Practical W ork Area(storage area)

Equipment:

 Refrigerator

Tools/M aterials:
 Packaging and labeling materials
 Pastry products
 Containers
 Display cabinet

Training M aterials
 Competency Based Learning Materials
 Competency Standard
 Training Regulations
 Competency Based Curriculum
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 Labels

Assessment M ethods:
 Oral questioning
 Written examination
 Direct observation
 Demonstration

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LEARNING EXPERIENCES

Learning Outcome #3

Store Pastry Products

Learning Activities Special Instructions


 Read Information sheet 2.3-4
 Answer self-check 2.3-4  If you have questions about
 Task sheet 2.3.3 the use of Matrix please ask
 If you are ready ask your your trainer.
trainer for assessment  If you are competent proceed
to the next activity

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Information Sheet 2.3-4

Storing Pastry
Products

Procedures in Storing Pastry Products:


In order to provide our customers with consistent high quality pastry
products procedures for handling, storing, and disposing of bakery items
should be followed at all times. Since bakery products vary there are
different instructions for each type of item. Pastry product should be ordered
so that there is enough to last the day with minimal leftover at the end of
the night even if the product can be used a second day.

Note: All products that are kept overnight should be closely inspected and
tested prior to being used. It is ultimately the supervisor’s responsibility to
make sure that the product has held up overnight and meet the storing
standard of pastry products. If there is any question the product should be
discarded.

Cookies and Brownies:

1. All bar cookies & brownies should be cut as needed to keep them from
drying out prematurely.
2. Bar Cookies & Brownies can be sold day old if they are wrapped tightly
with plastic wrap or covered with a bun pan cover. Bar Cookies should be
stored in the refrigerator overnight. Brownies should be stored at room
temperature.

Pastry Product Handling Procedures

Cakes & Pies (including cake balls, cupcakes, and pie pockets):
1. Cakes should be cut as needed to keep them from drying out. A piece of
parchment paper, or plastic wrap should be placed on the inside of the cut
after a slice of cake has been removed to prevent drying out.
2. Cakes & Pies may be sold day old if they are stored in the refrigerator
overnight. They should not be covered because the plastic wrap will make a
mess of the top. Exposed areas where slices have been removed should be
covered with parchment paper, or plastic wrap.

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Note:
Cheesecake and all pies should also be stored in the refrigerator during the
day.
Cookies:
1. Cookies should be displayed so that there is minimal risk of them
breaking. Frosted Sugar Cookies and
Pumpkin Chocolate Chip Cookies should never be stacked.
2. Cookies may be sold day old provided that they are stored overnight at
room temperature and wrapped
tightly with plastic wrap or covered with a bun pan cover.

Croissants, Danishes, Puff Pastry, and Sweet Rolls

1. All Croissants, Danishes, Puff Pastry, and Sweet Rolls should be


displayed so that the filling/topping does not get smashed. Savory and
Sweet Danishes should be separated.
2. Croissants, Danishes, Puff Pastry, and Sweet Rolls are not to be sold day
old.
 The exception to this is that Croissants may be used day old for
sandwiches.
M uffins:
1. Muffins should be displayed so that the tops and sides do not get
smashed together.
2. Muffins are not to be sold day old.

S tori n g P astry P rodu cts


Once our cookies, cakes, pies and tarts etc. are baked, they have to be
stored properly and there is no one catch-all perfect storage solution, so we
must pay attention to what a recipe calls for. Proper storage will allow you to
enjoy your pastry goods and desserts at their best.
Generally speaking, refrigeration will dry out many baked goods. For
simple quick breads, snack cakes, cookies and plain cakes, airtight
containers at room temperature or wrapping the item in plastic wrap are the
best solutions. If you have a dessert that involves a lot of dairy, such as
cheesecake, mousses or desserts with whipped cream – like a trifle – then
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you must refrigerate. Also, some recipes that require refrigeration are best
served very cold right out of the refrigerator, but others are best stored
chilled but served at room temperature. It’s all about texture and flavor. A
layer cake filled and frosted with Meringue Buttercream must be
refrigerated, however, if served cold, the texture will be hard, unappealing
and even strong flavors, like chocolate buttercream, will have little taste.
These desserts should be chilled for storage, but brought to true room
temperature for serving. In the case of the chocolate buttercream, it might
take hours for the frosting to truly soften, come to room temperature, and be
able to be enjoyed in its creamy lusciousness.
Length of storage is important as well. Some cookies can last a few
weeks, others a day or two. For instance, a gelatin dessert lasts 2 days. It
will still be edible at 4 days; however, the gelatin will be more rubbery if you
do not store correctly, including length of storage and your desserts will not
be at their best.
Store pastry goods individually and protected. Once our cookies,
cakes, pies and tarts etc. are baked, they have to be stored properly
If a recipe says “serve immediately once assembled, they should be
brought to the table right away.”

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SELF-CHECK 2.3-4

Storing Pastry Products

Instruction: Answer briefly and responsibly

1. What is the best way to store pastries?


2. What are the handling procedures in cakes and pies?

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ANSW ER KEY 2.3-4

1. W hat is the best way to store pastries?


Answer:
Pastries should be kept at room temperature for up to two days,
cover with foil or plastic wrap or place in plastic bag to prevent drying
out.
2. W hat are the handling procedures in cakes and pies?
Answer:
Cakes should be cut as needed to keep them from drying out. A
piece of parchment paper, or plastic wrap should be placed on the
inside of the cut after a slice of cake has been removed to prevent
drying out.
Cakes & Pies may be sold day old if they are stored in the refrigerator
overnight. They should not be covered because the plastic wrap will
make a mess of the top. Exposed areas where slices have been
removed should be covered with parchment paper, or plastic wrap

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TASK SHEET 2.3-3
(Chocolate Butter Cream Cake)
Title: How to Store Chocolate Buttercream Cake
Performance Objective:

Given the necessary supplies/materials you should be able to Store


Chocolate Buttercream.

Equipment/Supplies/Tools:

 Cake board/box
 Aluminum foil
 Refrigerator

Steps/Procedure:

1. Wait until your cake has completely cooled after baking before storing
it in the refrigerator. Allow the cake about two hours to reach room
temperature.
2. Remove the cake from its cake board Wrap the cake board in
aluminum foil to prevent the cake from taking on a cardboard taste
while it rests in the refrigerator. Place the cake back on the
aluminum-wrapped cake board.
3. Chill the uncovered cake for 15 minutes in the refrigerator to harden
the icing.
4. Wrap the entire cake in a loose plastic wrap after the icing has
hardened.
5. Place your cake in a cake box, Clear a space in your refrigerator and
place the cake on a rack near the middle.
6.

Assessment M ethod:

Demonstration

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PERFORMACE CRITERIA 2.3-4
CRITERIA YES NO
3.1 Pastry products are stored according to established standards and
procedures.

 Are pastry products were stored according to standards


and procedures?

3.2 Packaging are selected appropriate for the preservation of product


freshness and eating characteristics
 Are the packagings appropriate for the preservation of
pastry product?

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PERFORMANCE SCORE CARD

Scoring
Performance Criteria
1 2 3 4 5
3.1 Pastry products are stored according to
established standards and procedures
3.2 Packaging are selected appropriate for the
preservation of product freshness and eating
characteristics

5 - Excellently Performed
4 - Very Satisfactorily Performed
3 - Satisfactorily Performed
2 - Fairly Performed
1 - Poorly Performed

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REFERENCES:

https://en.wikipedia.org/wiki/Pastry

http://www.pbs.org/pov/kingsofpastry/glossary.php

https://quizlet.com/2133770/pastry-terms-flash-cards/

https://www.google.com.ph/#q=baking+tools+and+equipment+and+their+uses
http://pastrysampler.blogspot.com/2012/06/basic-cake-mixing-methods.html

http://bakingfundamentals.blogspot.com/2007/02/flour-batter-method.html

https://www.usu.edu/dining/files/uploads/P_P_Bakery_Commissary/404_Baker_Product_Ha
ndling_Procedure_-_August_2013.pdf

http://www.stilltasty.com/fooditems/index/17903

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