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Information Sheet 1.3.-2 How To Prepare For Freezing Storage Time How To Thaw or Reheat For Serving
Information Sheet 1.3.-2 How To Prepare For Freezing Storage Time How To Thaw or Reheat For Serving
Information Sheet 1.3.-2 How To Prepare For Freezing Storage Time How To Thaw or Reheat For Serving
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Yeast Bread Prepare and bake as usual. Cool to room Thaw in wrappings at room
temperature. Wrap in moisture-vapor-proof Up to 6 months temperature or remove from
( Baked ) material, seal.( Commercially baked breads wrappings, reheat, in 300f oven 25
may be frozen in their own wrappings if they to 30 minutes.
are used in ONE or TWO weeks
Prepare usual , shape ,put into pan. Wrap in Thaw wrappings in refrigerator
(Unbaked) moisture-vapor-proof material seal.( If desired , overnight . Let rise in warm, moist
1-2 weeks
freeze in pan without, remove from pan and place until doubled. Bake
wrap immediately, return to freezer As usual.
Yeast Rolls
Reheat in sealed wrappings about 20
( Baked ) Prepare and bake as usual. Cool to room 2-6 months minutes in 300F oven.
temperature. Wrap in moisture-vapor-proof
material, seal.
Thaw unwrapped , but lightly
( Unbaked Same as yeast bread, unbaked. About 2 weeks covered , in warm, moist place. Let
rise until doubled. Bake as usual
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Yeast coffee
cakes
( unbaked ) Same as yeast bread , unbaked About 2 weeks Thaw loaf-type coffee cakes (stolen
for example) as unbaked yeast
bread. Thaw fancy-shaped, rolled
coffee cakes ( tea rings , for example)
as unbaked yeast rolls
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SESSION PLAN
Sector : TOURISM
Qualification Title : BREAD AND PASRTY PRODUCTION NCII
Unit of Competency : PREPARE AND PRODUCE BAKERY PRODUCTS
Module Title : PREPARING AND PRODCE BAKERY PRODUCTS
Learning Outcomes:
1.Prepare bakery products
2 Decorate and present bakery products
3. Store bakery products
A. INTRODUCTION
This unit deals with the knowledge and skills required by bakers and pastry cooks (patissiers) to prepare and
produce a range of high-quality bakery products in commercial food production environments and hospitality
establishments.
B. LEARNING ACTIVITIES
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ingredients are Demonstration Manual
selected and Return Demo “tools and equipment”
measured Perform Task
according to Sheet Refer to
recipe. “how to prepare pans “mis-en place” Performance
so that cakes and Perform Criteria
breads are easy to Operational Checklist
remove “” Sheet” Refer to
“ how to operate Performance
“Effect of sugar on oven “ Criteria
baked products Perform Job Checklist
Sheet Refer to
“ingredients in making “ make sponge Performance
sponge cake cake” Criteria
Checklist
“procedure making
sponge cake .
Drill
LO 2: Decorate and present bakery products
Bakery products Actual Read in formation Answer Self- Refer Answer
are filled Demonstration sheet 1.2.2 Check 1.2-2 Key Tr
Return Demo Perform Task Refer to CBLM
“Types and Sheet Performance
characteristics of “ preparation “ Criteria Manual
shortenings” Perform Checklist
Date Developed: Document No.
July 2010 Issued by:
Date Revised:
BREAD AND PASTRY PRODUCTION Page 4 of 250
February 2012
NCII Developed by:
MACATOL,CHEERISH KAYE
Revision # 01
Operational Sheet Refer to
“How to use mixer “ “ how to use Performance
electric mixer Criteria
“procedure of making Perform Job Checklist
butter frosting “ Sheet Refer to
“how to make Performance
butter frosting” Criteria
Drill Checklist
LO3.Store bakery products
Packaging finished
products Actual •Read Information Sheet • TR
Answer Refer Answer
Demonstration 1.3-3 CBLM
Self-Check 1.3-3 Key
Return Demo Manual
“how to prepare for • Perform • Refer to
freezing “ Task Sheet Performance
“ preparation “ Criteria
“storage time” Checklist
• Perform
• Refer to
“how to operate Operational Sheet Performance
chiller’ “ how to operate Criteria
oven “ Checklist
• Drill
• Perform • Refer to
Job Sheet Performan
“packaging” ce Criteria
Checklist
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C. ASSESSMENT PLAN
Written Test
Performance Test
C. TEACHER’S SELF-REFLECTION OF THE SESSION
D.
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Information Sheet 1.1-1
Mixing
-always put the flour in your bowl first, then add the salt and the
yeast to opposite sides of the bowl. Is a general term that includes
stirring, beating, blending, binding
Kneading- process helps work the gluten in the flour to create a smooth
elastic dough .
Creaming-this type of recipe will say things like “cream “ the butter and
sugar or “beat the butter and sugar till pale and creamy.
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Information Sheet 1.1-2
A measuring cup
Measuring Cup primarily to measure
the volume
Is a spoon used to
measure an amount of
Measuring Spoon an ingredient, either
liquid of dry.
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Are the nozzles on the
end of a pastry bag that
the frosting or filling is
Decorating Tips forced through to apply
it cakes, cookies,
pastries.
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That is used to cut
pastry into shapes.
Pie Cutter 6,8,10
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Is a deep stovetop pan
with long handle and
Sauce pans usually, a lid.
Knives with
plastic handle
Is a durable board on
Chopping Board which place material for
cutting.
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Are used to measure
Scale2-10 KGS the weight of an item.
Is a kitchen utensils
Grater used to grate goods into
fine pieces.
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Kitchen utensils which
uses a gear-driven
mechanism rotate a set
Beaters of beaters.
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Has 12 formed cups for
baking muffins and
Muffin Pans cupcake
Rectangular Pans
1x8x8
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Round pan
6.8.10,12,14, f 16
Pie Pan
Commercial
Mixers with
complete
attachments
Mechanical Dough
Decker Oven
Compressor
Dough Cutter
Refrigerator
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Date Developed: Document No.
July 2010 Issued by:
Date Revised:
BREAD AND PASTRY PRODUCTION
February 2012
NCII Developed by:
MACATOL,CHEERISH KAYE
Revision # 01
Information Sheet 1.2-7
Icing -
Types of Icing
First Cake Icing, of course, makes a cake look nice. Cake icing is the
pretty shimmer on the cake, the thing that holds it all together.
The second main function of cake icing is to reflect the theme or design
of the cake. The cake icing helps you to hold together over all design of
the cake.
Finally , cake icing can help prolong the cake. Many people don’t realize
it ,but cake icing can help keep the cake fresh.
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Butter cream-icing are light, smooth mixtures of fat and confectioner
sugar. They may also contain eggs to increase their smoothness or
lightness .
Flat Icing
–also called water icings ; are simply mixture of 10x sugar, waters
and sometimes can syrup and flavoring. They are used mostly for
coffee cakes and sweet rolls. Flat icings are warmed to 100F (38C)
for application and are handled like fondant.
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– are rich cooked icings, heavy and thick. They may be flavored
with a variety of ingredients. They are used on cups cakes; layer cakes
and loaf cakes.
-are stable and hold up well on cakes and in storage icings must
be covered tightly to prevent drying and crusting.
Royal Icing
Glazes
- are thin glossy transport coatings that gives shine to
baked products and help prevent drying.
-the simplest glaze is a sugar syrup or diluted corn
syrup brushed to cakes or Danish while the glaze is hot.
Fruit Glazes
-is the most popular being apricot, are available
commercial prepared. They are melted, thinned with a
little water and blushed on while hot.
Fillings
Fruit Fillings
- may be cooked or uncooked.
- cooked fruit fillings juices thickened with
starch or eggs.
- uncooked fruit fillings include jellies and
preserves and dried have been ground and
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flavored. Fresh fruits, such as the strawberries
in a strawberry short cakes, are also used.
Cream Fillings
– include pastry cream and various pudding
type preparations.
- desserts with cream fillings should be
assembled as close to service time as possible and
refrigerated to avoid health hazards.
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of all ingredients. Do not
Poor Flavor Unclear pan. grease pans with rancid
fats.
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Information Sheet 1.3.-2
Breads etc.
Cookies
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Cheese soufflé , custards
(baked in a pan of hot 30 to 60 min.
water ) 350F
Macaroni and cheese 350F 25 to 30 min.
Meat Loaf 300F 1 to 1 ½ hr.
Meat Pie 400F 25 to 30 min
Rice Pudding 300F 2 to 3hr.
Scalloped Potatoes 350F 1 hr.
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Information Sheet 1.2-1
The role of the yeast in Bread making has been narrowed down to two essential
points.
-Yeast does expire. Yeast will last longer than the date printed on the
packet if it is kept in the refrigerator. It will last even longer in the freezer
(for up to a year or even more)
Testing Yeast
- Sugar is used in testing yeast. To test yeast. Add ½ teaspoon of
sugar to the yeast when stirring it into the water to dissolve. It is
foams and bubbles within 10 minutes, you know the yeast is alive
and active.
Date Developed: Document No.
July 2010 Issued by:
Date Revised:
BREAD AND PASTRY PRODUCTION
February 2012
NCII Developed by:
MACATOL,CHEERISH KAYE
Revision # 01
Two basic yeast dough’s batter and kneaded
“However, both types of yeast dough must rise before shaping a baking: this
allows the yeast to activate.
The flour is beaten into the dough Shape is symmetrical and well-
with an electric mixer instead of being proportioned with a rounded, smooth
kneaded. top.
Batter dough is stickier because less Color of crust is an even golden
flour is used. brown, slightly darker on top than on
The batter is spread in a pan instead sides and bottom.
of shaped into loaves or rolls, Crust is tender, smooth, crisp and
There is usually only one rising time. free from cracks.
Batter dough results in bread with a Size is large but not an=y in
coarser texture and pebbled surface. proportion to weight.
Inside color is creamy white and free
from cracks.
Rich Dough – are yeast-based dough that contain butter, cream, some kind of
fat or eggs. Rich dough produces a bread that is soft with a tender cake like
texture.
Roll dough-
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Date Developed: Document No.
July 2010 Issued by:
Date Revised:
BREAD AND PASTRY PRODUCTION
February 2012
NCII Developed by:
MACATOL,CHEERISH KAYE
Revision # 01