Successfully reported this slideshow.
We use your LinkedIn profile and activity data to personalize ads and to show you more relevant ads. You can change your ad preferences anytime.

LEARNING MODULE in Bread and Pastry Production-UC2 Prepare and Produce Pastry Products

82,902 views

Published on

Joan A. Vizconde-Tarragona National High School

Published in: Education
  • Call In Your Angel Guides - Listen to this empowering free "Miracle Tone" that calls in your angels to help guide, love, support you. Watch as worry disappears and abundance flows into your life. Go here to experience the magic! ▲▲▲ http://scamcb.com/manifmagic/pdf
       Reply 
    Are you sure you want to  Yes  No
    Your message goes here
  • I discovered the 60-sec Habit that reversed my type 2 diabetes and melted away 56lbs of fat and discovered the real cause of diabetes... ●●● https://bit.ly/2n5cFHd
       Reply 
    Are you sure you want to  Yes  No
    Your message goes here
  • Eat This POTENT Vegetable To Melt Diabetic Fat. IMPORTANT: Be careful, only eat it twice a day or you will lose diabetic belly fat too fast... ♣♣♣ http://scamcb.com/bloodsug/pdf
       Reply 
    Are you sure you want to  Yes  No
    Your message goes here
  • My special guest's 3-Step "No Product Funnel" can be duplicated to start earning a significant income online. ●●● https://tinyurl.com/y3ylrovq
       Reply 
    Are you sure you want to  Yes  No
    Your message goes here
  • DOWNLOAD FULL BOOKS, INTO AVAILABLE FORMAT ......................................................................................................................... ......................................................................................................................... 1.DOWNLOAD FULL. PDF EBOOK here { https://tinyurl.com/y6a5rkg5 } ......................................................................................................................... 1.DOWNLOAD FULL. EPUB Ebook here { https://tinyurl.com/y6a5rkg5 } ......................................................................................................................... 1.DOWNLOAD FULL. doc Ebook here { https://tinyurl.com/y6a5rkg5 } ......................................................................................................................... 1.DOWNLOAD FULL. PDF EBOOK here { https://tinyurl.com/y6a5rkg5 } ......................................................................................................................... 1.DOWNLOAD FULL. EPUB Ebook here { https://tinyurl.com/y6a5rkg5 } ......................................................................................................................... 1.DOWNLOAD FULL. doc Ebook here { https://tinyurl.com/y6a5rkg5 } ......................................................................................................................... ......................................................................................................................... ......................................................................................................................... .............. Browse by Genre Available eBooks ......................................................................................................................... Art, Biography, Business, Chick Lit, Children's, Christian, Classics, Comics, Contemporary, Cookbooks, Crime, Ebooks, Fantasy, Fiction, Graphic Novels, Historical Fiction, History, Horror, Humor And Comedy, Manga, Memoir, Music, Mystery, Non Fiction, Paranormal, Philosophy, Poetry, Psychology, Religion, Romance, Science, Science Fiction, Self Help, Suspense, Spirituality, Sports, Thriller, Travel, Young Adult,
       Reply 
    Are you sure you want to  Yes  No
    Your message goes here

LEARNING MODULE in Bread and Pastry Production-UC2 Prepare and Produce Pastry Products

  1. 1. PREPARING AND PRODUCING PASTRY PRODUCTS Date Developed: November 9,2015 Document No. _____ Page 1 of 54 Issued by: Developed by: JOAN A. VIZCONDE Revision # 00 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
  2. 2. PREPARING AND PRODUCING PASTRY PRODUCTS Date Developed: November 9,2015 Document No. _____ Page 2 of 54 Issued by: Developed by: JOAN A. VIZCONDE Revision # 00 HOW TO USE THIS COMPETENCY-BASED LEARNING MATERIAL 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.
  3. 3. PREPARING AND PRODUCING PASTRY PRODUCTS Date Developed: November 9,2015 Document No. _____ Page 3 of 54 Issued by: Developed by: JOAN A. VIZCONDE Revision # 00  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.
  4. 4. PREPARING AND PRODUCING PASTRY PRODUCTS Date Developed: November 9,2015 Document No. _____ Page 4 of 54 Issued by: Developed by: JOAN A. VIZCONDE Revision # 00 BREAD AND PASTRY PRODUCTION NCII List of Competencies No. Unit of Competency Module Title Code 1 Prepare and produce bakery products Preparing and producing bakery products TRS741379 2 Prepare and produce pastry products Preparing and producing pastry products TRS741380 3 Prepare and present gateaux, tortes and cakes Preparing and presenting gateaux, tortes and cakes TRS741342 4 Prepare and serve other types of desserts Preparing and serving other types of desserts TRS741344 5 Prepare and display petit fours Preparing and displaying petit fours TRS741343
  5. 5. PREPARING AND PRODUCING PASTRY PRODUCTS Date Developed: November 9,2015 Document No. _____ Page 5 of 54 Issued by: Developed by: JOAN A. VIZCONDE Revision # 00 MODULE CONTENT Qualification Title BREAD AND PASTRY PRODUCTION NC II Unit of Competency PREPARE AND PRODUCE PASTRY PRODUCTS Module 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.
  6. 6. PREPARING AND PRODUCING PASTRY PRODUCTS Date Developed: November 9,2015 Document No. _____ Page 6 of 54 Issued by: Developed by: JOAN A. VIZCONDE Revision # 00 6. A variety of fillingsand 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.
  7. 7. PREPARING AND PRODUCING PASTRY PRODUCTS Date Developed: November 9,2015 Document No. _____ Page 7 of 54 Issued by: Developed by: JOAN A. VIZCONDE Revision # 00 LEARNING OUTCOME SUMMARY UC 1 PREPARE AND PRODUCE PASTRY PRODUCTS LEARNING OUTCOME #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
  8. 8. PREPARING AND PRODUCING PASTRY PRODUCTS Date Developed: November 9,2015 Document No. _____ Page 8 of 54 Issued by: Developed by: JOAN A. VIZCONDE Revision # 00 Tools/Materials:  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 Methods:  Oral questioning  Written examination  Direct observation  Demonstration
  9. 9. PREPARING AND PRODUCING PASTRY PRODUCTS Date Developed: November 9,2015 Document No. _____ Page 9 of 54 Issued by: Developed by: JOAN A. VIZCONDE Revision # 00 LEARNING EXPERIENCES Learning Outcome #1 Prepare Pastry Products Learning Activities Special Instructions  Read Information sheet 2.1-1  Answer Self-Check 2.1-1  Read Information sheet 2.1-2  Answer Self-Check 2.1-2  Task sheet 2.1-1  Read Information sheet 2.1-3  Answer Self-Check 2.1-3  Read job sheet 2.1-1 Read and understand the information sheet and check yourself by answering the self- check. You must answer all questions correctly before proceeding to the next activity. You may refer to the Training Activity Matrix for BPP as a sample. Evaluate your own work using the Performance Criteria. When you are ready to present to your trainer for final evaluation and recording. 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
  10. 10. PREPARING AND PRODUCING PASTRY PRODUCTS Date Developed: November 9,2015 Document No. _____ Page 10 of 54 Issued by: Developed by: JOAN A. VIZCONDE Revision # 00 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. Molasses Heavy brown syrup made from sugar cane. Marble To partly mix two colors of cake batter or icing so that the colors are in decorative swirls. Marshmallow A light confection, icing, or filling made of meringue and gelatin.
  11. 11. PREPARING AND PRODUCING PASTRY PRODUCTS Date Developed: November 9,2015 Document No. _____ Page 11 of 54 Issued by: Developed by: JOAN A. VIZCONDE Revision # 00 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. Macarons 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. Marzipan Mixture of almond paste, sugar and corn syrup molded to make candies and ornaments or rolled into a sheet and used to cover cakes.
  12. 12. PREPARING AND PRODUCING PASTRY PRODUCTS Date Developed: November 9,2015 Document No. _____ Page 12 of 54 Issued by: Developed by: JOAN A. VIZCONDE Revision # 00 Meringue 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. Mousse 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.
  13. 13. PREPARING AND PRODUCING PASTRY PRODUCTS Date Developed: November 9,2015 Document No. _____ Page 13 of 54 Issued by: Developed by: JOAN A. VIZCONDE Revision # 00 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.
  14. 14. PREPARING AND PRODUCING PASTRY PRODUCTS Date Developed: November 9,2015 Document No. _____ Page 14 of 54 Issued by: Developed by: JOAN A. VIZCONDE Revision # 00 ANSWER KEY 2.1-1 IDENTIFICATION: 1. Ganache 2. Cocoa butter 3. Batter 4. Caramelization 5. Mousse 6. Patisserie 7. Meringue 8. Biscuit 9. Fondant 10. Petit four
  15. 15. PREPARING AND PRODUCING PASTRY PRODUCTS Date Developed: November 9,2015 Document No. _____ Page 15 of 54 Issued by: Developed by: JOAN A. VIZCONDE Revision # 00 Information Sheet 2.1-2 Baking Equipment BAKING TOOLS AND EQUIPMENT 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. Muffin 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.
  16. 16. PREPARING AND PRODUCING PASTRY PRODUCTS Date Developed: November 9,2015 Document No. _____ Page 16 of 54 Issued by: Developed by: JOAN A. VIZCONDE Revision # 00 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.
  17. 17. PREPARING AND PRODUCING PASTRY PRODUCTS Date Developed: November 9,2015 Document No. _____ Page 17 of 54 Issued by: Developed by: JOAN A. VIZCONDE Revision # 00 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. 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. 9. Measuring spoons – consist of a set of measuring spoons used to measure small quantities of ingredients. 10. Mixing bowl – comes in graduated sizes and has sloping sides used for mixing ingredients.
  18. 18. PREPARING AND PRODUCING PASTRY PRODUCTS Date Developed: November 9,2015 Document No. _____ Page 18 of 54 Issued by: Developed by: JOAN A. VIZCONDE Revision # 00 11. Mortar 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
  19. 19. PREPARING AND PRODUCING PASTRY PRODUCTS Date Developed: November 9,2015 Document No. _____ Page 19 of 54 Issued by: Developed by: JOAN A. VIZCONDE Revision # 00 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. Weighing scale –is used to measure ingredients in large quantities. 25. Utility tray – is used to hold ingredients together. 26. Wire whisk – is used to beat or whip egg whites or cream. 27. Wooden 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.
  20. 20. PREPARING AND PRODUCING PASTRY PRODUCTS Date Developed: November 9,2015 Document No. _____ Page 20 of 54 Issued by: Developed by: JOAN A. VIZCONDE Revision # 00 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.
  21. 21. PREPARING AND PRODUCING PASTRY PRODUCTS Date Developed: November 9,2015 Document No. _____ Page 21 of 54 Issued by: Developed by: JOAN A. VIZCONDE Revision # 00 2. 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. 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.
  22. 22. PREPARING AND PRODUCING PASTRY PRODUCTS Date Developed: November 9,2015 Document No. _____ Page 22 of 54 Issued by: Developed by: JOAN A. VIZCONDE Revision # 00 SELF-CHECK 2.1-2 MATCHING TYPE Instruction: Match Column A with Column B. Write 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
  23. 23. PREPARING AND PRODUCING PASTRY PRODUCTS Date Developed: November 9,2015 Document No. _____ Page 23 of 54 Issued by: Developed by: JOAN A. VIZCONDE Revision # 00 ANSWER KEY 2-1.2 1. Pastry brush 2. Rolling pin 3. Electric mixer 4. Pastry tip 5. Rubber scraper
  24. 24. PREPARING AND PRODUCING PASTRY PRODUCTS Date Developed: November 9,2015 Document No. _____ Page 24 of 54 Issued by: Developed by: JOAN A. VIZCONDE Revision # 00 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 Method: Demonstration
  25. 25. PREPARING AND PRODUCING PASTRY PRODUCTS Date Developed: November 9,2015 Document No. _____ Page 25 of 54 Issued by: Developed by: JOAN A. VIZCONDE Revision # 00 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?
  26. 26. PREPARING AND PRODUCING PASTRY PRODUCTS Date Developed: November 9,2015 Document No. _____ Page 26 of 54 Issued by: Developed by: JOAN A. VIZCONDE Revision # 00 INFORMATION SHEET 2.1-3 Mixing 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 Mixing Methods Creaming Method This is the most common of the methods. The creaming method alternately adds the dry and liquid ingredients to the fat mixture. This ensures all the liquid will be absorbed into the batter as if there is a high amount of butter or shortening, the liquid has a natural tendency to separate and the flour will help bind it into the batter. Example recipe is Butter cake
  27. 27. PREPARING AND PRODUCING PASTRY PRODUCTS Date Developed: November 9,2015 Document No. _____ Page 27 of 54 Issued by: Developed by: JOAN A. VIZCONDE Revision # 00 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. 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 Method This produces a finely grained cake. The flour and fat ingredients are mixed until smooth, and the sugar and eggs are whipped together. Then the two different mixtures are incorporated, and the liquid is added at the end. Example recipe is Chocolate cake
  28. 28. PREPARING AND PRODUCING PASTRY PRODUCTS Date Developed: November 9,2015 Document No. _____ Page 28 of 54 Issued by: Developed by: JOAN A. VIZCONDE Revision # 00 Sponge Method 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 Method 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
  29. 29. PREPARING AND PRODUCING PASTRY PRODUCTS Date Developed: November 9,2015 Document No. _____ Page 29 of 54 Issued by: Developed by: JOAN A. VIZCONDE Revision # 00 Chiffon Method 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
  30. 30. PREPARING AND PRODUCING PASTRY PRODUCTS Date Developed: November 9,2015 Document No. _____ Page 30 of 54 Issued by: Developed by: JOAN A. VIZCONDE Revision # 00 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.
  31. 31. PREPARING AND PRODUCING PASTRY PRODUCTS Date Developed: November 9,2015 Document No. _____ Page 31 of 54 Issued by: Developed by: JOAN A. VIZCONDE Revision # 00 ANSWER KEY 2.1-3 1. T 2. T 3. F 4. T 5. T
  32. 32. PREPARING AND PRODUCING PASTRY PRODUCTS Date Developed: November 9,2015 Document No. _____ Page 32 of 54 Issued by: Developed by: JOAN A. VIZCONDE Revision # 00 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 Materials/Ingredients:  2-1/2 cups cake flour, sifted  3 tsp. baking powder  3/4 cup sugar  1/2 tsp. salt  1/2 cup oil  7 egg yolks, at room temperature  1 tsp. vanilla  3/4 cup cold water  7 egg whites, at room temperature  1/2 tsp. cream of tartar  3/4 cup sugar Tools:  Tube Center Pans  Flour Sifter/Strainer  Mixing Bowls  Measuring Cups Solid and Liquid  Measuring Spoons  Pastry Brush  Rubber Scraper  Timer  Match/Igniter
  33. 33. PREPARING AND PRODUCING PASTRY PRODUCTS Date Developed: November 9,2015 Document No. _____ Page 33 of 54 Issued by: Developed by: JOAN A. VIZCONDE Revision # 00 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. 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 baked.
  34. 34. PREPARING AND PRODUCING PASTRY PRODUCTS Date Developed: November 9,2015 Document No. _____ Page 34 of 54 Issued by: Developed by: JOAN A. VIZCONDE Revision # 00 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.
  35. 35. PREPARING AND PRODUCING PASTRY PRODUCTS Date Developed: November 9,2015 Document No. _____ Page 35 of 54 Issued by: Developed by: JOAN A. VIZCONDE Revision # 00 PERFORMACE 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?
  36. 36. PREPARING AND PRODUCING PASTRY PRODUCTS Date Developed: November 9,2015 Document No. _____ Page 36 of 54 Issued by: Developed by: JOAN A. VIZCONDE Revision # 00 PERFORMANCE SCORE CARD Performance Criteria Scoring 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
  37. 37. PREPARING AND PRODUCING PASTRY PRODUCTS Date Developed: November 9,2015 Document No. _____ Page 37 of 54 Issued by: Developed by: JOAN A. VIZCONDE Revision # 00 LEARNING OUTCOME SUMMARY UC 1 PREPARE AND PRODUCE PASTRY PRODUCTS LEARNING OUTCOME #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 Work Area Equipment: • Oven • Electric mixer Tools/Materials: • Commercial mixers and attachments • Cutting implements • Scales, measures • Pastry brush • pastry bag
  38. 38. PREPARING AND PRODUCING PASTRY PRODUCTS Date Developed: November 9,2015 Document No. _____ Page 38 of 54 Issued by: Developed by: JOAN A. VIZCONDE Revision # 00 • Bowls • ovens • Baking sheets and containers • Seeds and nuts, fresh and preserved/crystallized fruits • Ganache, fondants, flavored and colored sugar, butter creams • Savory fillings, jellies and glazes • Tuile • Flowers and leaves, herbs, biscuits • Chocolate powder, icings Training Materials • Competency Based Learning Materials • Competency Standard • Training Regulations • Competency Based Curriculum • Labels Assessment Methods: • Lecture/Discussion • Demonstration • Observation
  39. 39. PREPARING AND PRODUCING PASTRY PRODUCTS Date Developed: November 9,2015 Document No. _____ Page 39 of 54 Issued by: Developed by: JOAN A. VIZCONDE Revision # 00 LEARNING EXPERIENCES Learning Outcome #2 Decorate and Present Pastry Products Learning Activities Special Instructions  Perform: Job sheet 2.2-2  If you are ready ask your trainer for assessment  If you have questions about the use of Matrix please ask your trainer.
  40. 40. PREPARING AND PRODUCING PASTRY PRODUCTS Date Developed: November 9,2015 Document No. _____ Page 40 of 54 Issued by: Developed by: JOAN A. VIZCONDE Revision # 00 JOB SHEET 2.2-2 (Butter Cream filling) Title: How to Make Butter Cream Filling Performance Objectives:  Make Butter Cream Filling according to required ingredients, appropriate equipment, procedures and techniques. Equipment:  Electric Mixer Materials/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
  41. 41. PREPARING AND PRODUCING PASTRY PRODUCTS Date Developed: November 9,2015 Document No. _____ Page 41 of 54 Issued by: Developed by: JOAN A. VIZCONDE Revision # 00 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?
  42. 42. PREPARING AND PRODUCING PASTRY PRODUCTS Date Developed: November 9,2015 Document No. _____ Page 42 of 54 Issued by: Developed by: JOAN A. VIZCONDE Revision # 00 PERFORMANCE SCORE CARD Performance Criteria Scoring 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
  43. 43. PREPARING AND PRODUCING PASTRY PRODUCTS Date Developed: November 9,2015 Document No. _____ Page 43 of 54 Issued by: Developed by: JOAN A. VIZCONDE Revision # 00 LEARNING OUTCOME SUMMARY UC 1 PREPARE AND PRODUCE PASTRY PRODUCTS LEARNING OUTCOME #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 Work Area(storage area) Equipment:  Refrigerator Tools/Materials:  Packaging and labeling materials  Pastry products  Containers  Display cabinet Training Materials  Competency Based Learning Materials  Competency Standard  Training Regulations  Competency Based Curriculum
  44. 44. PREPARING AND PRODUCING PASTRY PRODUCTS Date Developed: November 9,2015 Document No. _____ Page 44 of 54 Issued by: Developed by: JOAN A. VIZCONDE Revision # 00  Labels Assessment Methods:  Oral questioning  Written examination  Direct observation  Demonstration
  45. 45. PREPARING AND PRODUCING PASTRY PRODUCTS Date Developed: November 9,2015 Document No. _____ Page 45 of 54 Issued by: Developed by: JOAN A. VIZCONDE Revision # 00 LEARNING EXPERIENCES Learning Outcome #3 Store Pastry Products Learning Activities Special Instructions  Read Information sheet 2.3-4  Answer self-check 2.3-4  Task sheet 2.3.3  If you are ready ask your trainer for assessment  If you have questions about the use of Matrix please ask your trainer.  If you are competent proceed to the next activity
  46. 46. PREPARING AND PRODUCING PASTRY PRODUCTS Date Developed: November 9,2015 Document No. _____ Page 46 of 54 Issued by: Developed by: JOAN A. VIZCONDE Revision # 00 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.
  47. 47. PREPARING AND PRODUCING PASTRY PRODUCTS Date Developed: November 9,2015 Document No. _____ Page 47 of 54 Issued by: Developed by: JOAN A. VIZCONDE Revision # 00 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. Muffins: 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 toring 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
  48. 48. PREPARING AND PRODUCING PASTRY PRODUCTS Date Developed: November 9,2015 Document No. _____ Page 48 of 54 Issued by: Developed by: JOAN A. VIZCONDE Revision # 00 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.”
  49. 49. PREPARING AND PRODUCING PASTRY PRODUCTS Date Developed: November 9,2015 Document No. _____ Page 49 of 54 Issued by: Developed by: JOAN A. VIZCONDE Revision # 00 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?
  50. 50. PREPARING AND PRODUCING PASTRY PRODUCTS Date Developed: November 9,2015 Document No. _____ Page 50 of 54 Issued by: Developed by: JOAN A. VIZCONDE Revision # 00 ANSWER KEY 2.3-4 1. What 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. What 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
  51. 51. PREPARING AND PRODUCING PASTRY PRODUCTS Date Developed: November 9,2015 Document No. _____ Page 51 of 54 Issued by: Developed by: JOAN A. VIZCONDE Revision # 00 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 Method: Demonstration
  52. 52. PREPARING AND PRODUCING PASTRY PRODUCTS Date Developed: November 9,2015 Document No. _____ Page 52 of 54 Issued by: Developed by: JOAN A. VIZCONDE Revision # 00 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?
  53. 53. PREPARING AND PRODUCING PASTRY PRODUCTS Date Developed: November 9,2015 Document No. _____ Page 53 of 54 Issued by: Developed by: JOAN A. VIZCONDE Revision # 00 PERFORMANCE SCORE CARD Performance Criteria Scoring 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
  54. 54. PREPARING AND PRODUCING PASTRY PRODUCTS Date Developed: November 9,2015 Document No. _____ Page 54 of 54 Issued by: Developed by: JOAN A. VIZCONDE Revision # 00 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

×