PASTRY04 CBLM With Competency Assessment Tools 1

COMPETENCY BASED LEARNING
MATERIAL
Sector: TOURISM
Qualification Title: BREAD AND PASTRY PRODUCTION NC II
Unit of Competency: Prepare and Produce Pastry Products
Module Title: Preparing and Producing Pastry Products
STAR TRAINING AND ASSESSMENT CENTER INC
Date Developed: Checked By:

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PASTRY AND ASSESSMENT Page 1
PRODUCTION Developed By: CENTER INC.
NCII REGINA
G.VERDADERO Revision No. _____
HOW TO USE THIS COMPETENCY-BASED LEARNING
MATERIAL
The unit of competency, “Prepare and Produce Pastry Products”, is
one of the competencies of Bread and Pastry Production NCII, a course which
comprises the knowledge, skills, and attitudes required for a TVET trainee to
possess.
The module, Preparing and Producing Pastry Products contains

preparing pastry products, decorating and presenting pastry products, and
storing pastry products.
In this module, you are required to go through a series of learning

activities in order to complete each learning outcome. In each learning
outcome are Information Sheets, Self-checks and Task Sheets. Follow and
perform the activities on your own. If you have questions, do not hesitate to
ask for assistance from your facilitator.
Remember to:
 Read Information Sheets and complete the Self-checks.
 Perform the Information Sheets, Self-checks, and Task Sheets until you
are confident that your outputs conform to the Performance Criteria
Checklists that follow the said work sheets.
 Submit outputs of the Information Sheets, Self-checks, and Task Sheets

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

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You must pass the Institutional Competency Evaluation for this
competency before moving to another competency. A Certificate of
Achievement will be awarded to you after passing the evaluation. 1
You need to complete this module before you can perform the
module on Prepare and Present Gateaux, Tortes and Cakes

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BREAD AND PASTRY PRODUCTION NC II
COMPETENCY BASED LEARNING MATERIALS
LIST OF COMPETENCIES
No. Unit of Competency Module Title Code
Prepare and Produce Preparing and Producing

1 TRS741379
Bakery Products Bakery Products

2 TRS741380
Pastry Products Pastry Products

3 Gateaux, Tortes, and Gateaux, Tortes, and TRS741342
Cakes Cakes

4 TRS741344
Petit Fours Petit Fours
5 Present Dessert Presenting Dessert TRS741343
MODULE CONTENT

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UNIT OF COMPETENCY: Prepare and Produce Pastry Products
MODULE TITLE: Preparing and Producing Pastry Products

MODULE DESCRIPTOR:
This unit deals with knowledge and skills required by bakers and pastry
cooks (patissiers) to prepare and produce a range of high-quality pastry
products in commercial food production environments and hospitality
establishments.
Nominal Duration: 105 hours
Upon completion of this module, the trainee/student must be able to:
1. Prepare pastry products
2. Decorate and present pastry products
3. Store pastry products
COMPETENCY SUMMARY
Qualification Title : Bread and Pastry Production NC II

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Unit of Competency : Prepare and Produce Pastry Products
Module Title : Preparing and Producing Pastry

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

or production requirements and established standards and procedures.

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2. Prepared variety of pastry products according to standard mixing
procedures/formulation/recipes and desired product characteristics.
3. Used appropriate equipment according to required pastry products and

standard operating procedures.
4. Baked pastry products according to techniques and appropriate

conditions; and enterprise requirements and standards.
5. Selected required oven temperature to bake goods in accordance with the

desired characteristics, standard recipe specifications and enterprise
practices.
6. Required and appropriate fillings and coating/icing, glazes and

decorations are prepared for variety of pastry products according to
standard recipes, enterprise standards and/or customer preferences.
7. Filled and decorated pastry products as required and appropriate in

accordance with standard recipes and/or enterprise standards and
customer preferences.
8. Finished pastry products according to desired product characteristics.
9. Presented baked pastry products according to established standards and

procedures
10. Selected packaging materials according to types, kinds and classification

of pastry products
11. Determined Shelf-life of baked pastry products according to established

standards and procedures
12. Stored pastry products according to established standards and procedures
13. Selected appropriate packaging for the preservation of product freshness

and eating characteristics

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LEARNING OUTCOME #1 Prepare Pastry Products
CONTENTS:
 Culinary and Technical Terms related to Pastry Products
 Historical and Cultural Aspects of Pastry Products
 Ingredients, Measurements and Substitutions in Baking
 Baking Tools and Equipments
 Temperature Ranges in Baking Pastry Products

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 Varieties and Characteristics of Pastry Products
ASSESSMENT CRITERIA:
1. Ingredients required are selected, measures 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 requirements and standards.
5. Required oven temperature are selected to bake goods in accordance

with the desired characteristics, standard recipe specifications and
enterprise practices.
CONDITIONS: The student/trainee must be provided with the following:
 Tools and equipment:
Commercial mixers and attachments, cutting implements, scales,

measuring cup and spoon, bowls, ovens, molds, shapes and cutters,
baking sheets and containers, various shapes and sizes of pans and
oven.
 Policies and procedures:

- Procedures and guidelines
- Safety precautions

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ASSESSMENT METHODS:
1. Demonstration with Oral Questioning

2. Portfolio
3. Third Party
Learning Experiences
Learning Outcome 1
Prepare and Produce Pastry Products
Learning Activities Special Instructions
Read information sheet 2.1-1 If you have difficulty understanding the

“Culinary and Technical Terms information, don’t hesitate to ask your
related to Pastry Products” trainer for clarification.
Answer Self-Check for 2.1-1 Compare answers to the answer key.

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Read information sheet 2.1-2 on If you have difficulty understanding the
“Historical and Cultural Aspects information, don’t hesitate to ask your
of Pastry Products ” trainer for clarification.

“Ingredients, Measurements and information, don’t hesitate to ask your
Substitutions in Baking” trainer for clarification.

“Baking Tools and Equipments” information, don’t hesitate to ask your
trainer for clarification.

“Temperature Ranges in Baking information, don’t hesitate to ask your
Pastry Products” trainer for clarification.

“ Varieties and Characteristics information, don’t hesitate to ask your
of Pastry Products” trainer for clarification.
Refer to Task Sheet 2.1-6

“Prepare Basic Pie Crust”
Perform Task Sheet 2.1-6 Use the Performance Criteria Checklist to

“Prepare Basic Pie Crust” evaluate your own work.
Present your work to your trainer for

evaluation and recording.

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Information Sheet 2.1-1
Culinary and Technical Terms Related to Pastry Products
Learning Objectives:
After reading this information sheet, you must be able to;
1. Understand the different culinary and technical term used in pastry
products
2. Determine the different mixing techniques.
Baking Terminologies
As you wish to pursue baking as a career, you should familiarize our

self with the common preparation and baking terminologies that come across
in the process.
 Bake blind to bake a crust without a filling.

 Batter a mixture of dry and liquid ingredients.

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 Caramelized to melt sugar with or without until it becomes golden
brown in color and develops a characteristics flavor.
 Confectioner sugar very fine or powdered sugar
 Cream to mix fat and sugar until smooth at the same time incorporating
air into the mixture.
 Crimp is to pinch together the edge of a piecrust with the fingers or fork
tines.
 Crust the outer part of a loaf bread or pastry.
 Dissolve to mix a dry substance with liquid until it is liquefied.
 Dredge to coat the surface with dry ingredients like flour.
 Drizzle to sprinkle a surface with flour or sugar.
 Eggwash a combination of 1 eggyolk and 2 tablespoon milk used for
brushing pastry and dough to have shiny, golden baked surface.
 Fold in to mix delicately textured ingredients.
 Glaze a glossy coating.
 Granulated sugar in granular form.
 Greased to brush a surface with butter, margarine shortening or oil to
prevent sticking.
 Greased and flour to brush a pan with fat or oil before dusting it with
flour.
 Grease and line to brush a pan with fat or oil before it is lined with wax
paper or greaseproof paper.
 Let rise to allow the yeast dough to ferment and double its volume.
 Pack compactly to fill cup with brown sugar or shortening by pressing
it with back of the spoon.
 Pastry creams a thick sauce containing eggs and starch.
 Pipe out to squeeze out mixture from a pastry bag.
 Pre-bake to bake a crust without filling or half bake.
 Preheat to light the oven about 10 minutes in advance to allow the oven
temperature to reach a desired degree of heat before the cake is baked.
 Prick to bore a hole in a cake to test if it is already done.
 Punch down to deflate risen dough using the fist to break down large air
spaces.
 Reroll to roll again after filling has been spread.
 Roll to shape a rectangle of dough or cake into a cylinder.
 Tint to add color
 Scald to heat almost to the boiling point.
 Sift to separate or strain the finer from the coarser particle of a
material using a sieve or a sifter

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 Sour milk to which vinegar, lemon or calamansi juice has been added.
 Thread like stage where the sugar syrup when dropped from the spoon
spins a thread.
There are several mixing methods to know, and we will cover the basics while
expanding on others in further articles. These are:
 Beating (Vigorously mixing foods to incorporate air and develop gluten.

Use Paddle attachment)
 Blending (Mixing two or more ingredients to evenly distribute. Use

Paddle attachment)
 Creaming (Combining softened fat and sugar while incorporating air.

Use Paddle attachment, medium speed)
 Cutting (Incorporating solid fat into dry ingredients until lumps of

desired size occur. Use pastry cutter or fingers, Paddle attachment)
 Folding (Very gently incorporating ingredients such as whipped cream

or eggs with dry ingredients or batter. Use Spatula)
 Kneading (Working a dough to produce gluten by repeatedly folding the

dough onto itself. Use hands or Dough Hook)
 Stirring (Gently mixing ingredients by hand until blended. Use whisk,

spoon or spatula)
 Sifting (Using a fine mesh to pass dry ingredients though to remove

lumps and aerate. Use sifter)

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Self-check 2.1-1; True or False
Direction: Write true if the statement is true and false if the statement
is false
.
1. Creaming means rubbing fat and sugar against the mixing bowl until
it softened and smooth in texture.
2. Dissolve is to mix a dry substance with liquid until it is liquefied..
3. Caramelized to melt cheese with or without until it becomes golden

brown in color and develops a characteristics flavor.
4. Crimp is to pinch together the edge of a piecrust with the fingers or

fork tines.
5. Eggwash a combination of 1 eggyolk and 2 tablespoon milk used

for brushing pastry and dough to have shiny, golden baked surface.
6. Stirring means using fine mesh to pass dry ingredients through to

remove lumps.
7. Let rise to allow the yeast dough to ferment and double its volume.
8. Batter is a mixture a liquid and dry ingredients.
9. Blending is mixing two or more ingredients to evenly distribute.
10. Kneading is working a dough to produce by repeatedly folding the

dough onto itself.

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Answer key to Self-check 2.1-1
1. true
2. true
3. false
4. true
5. true
6. false
7. true
8. false
9. true
10. true

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Information Sheet 2.1-2
Historical and Cultural Aspect of Pastry Product

After reading this information sheet, you must be able to:
1. Give an overview of historical and cultural aspect of pastry product
2. Identify the different culture media of the pathogens
Pastry History
The European tradition of pastry-

making is often traced back to the short
crust era of flaky doughs that were in
use throughout the Mediterranean in
ancient times.
In the ancient Mediterranean, the
Romans, Greeks and Phoenicians all had filo-
style pastries in their culinary traditions.
There is also strong evidence that Egyptians produced pastry-like confections
which were made by dipping a baked flour cake in honey and serving with
desert nuts as toppings. They had professional bakers that surely had the
skills to do so, and they also had needed materials like flour, oil, and honey.
In the plays of Aristophanes, written in the 5th century BC, there is mention
of sweetmeats, including small pastries filled with fruit. The Roman
cuisine used flour, oil and water to make pastries that were used to cover
meats and fowls during baking in order to keep in the juices, but the pastry
was not meant to be eaten. A pastry that was meant to be eaten was a richer
pastry that was made into small pastries containing eggs or little birds and

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that were often served at banquets. Greeks and Roman both struggled in
making a good pastry because they used oil in the cooking process, and oil
causes the pastry to lose its stiffness.
In the medieval cuisine of Northern Europe, pastry chefs were able to
produce nice, stiff pastries because they cooked with shortening and butter.
Some incomplete lists of ingredients have been found in medieval cookbooks,
but no full, detailed versions. There were stiff, empty pastries called coffins or
'huff paste', that were eaten by servants only and included an egg yolk glaze to
help make them more enjoyable to consume. Medieval pastries also included
small tarts to add richness.
It was not until about the
mid-16th century that actual
pastry recipes began appearing.
These recipes were adopted and
adapted over time in various
European countries, resulting in
the myriad pastry traditions known
to the region, from Portuguese
"pastéis de nata" in the west to
Russian "pirozhki" in the east. The use of chocolate in pastry-making in the
west, so commonplace today, arose only after Spanish and Portuguese traders
brought chocolate to Europe from the New World starting in the 16th century.
Many culinary historians consider French pastry chef Antonin Carême (1784–
1833) to have been the first great master of pastry making in modern times.
Pastry-making also has a strong tradition in many parts of Asia. Chinese
pastry is made from rice, or different types of flour, with fruit, sweet bean
paste or sesame-based fillings. The moon cakes are part of Chinese Mid
Autumn Festival traditions, while cha siu bao, steamed or baked pork buns,
are a regular savory dim sum menu item. In the 19th century, the British
brought western-style pastry to the far east, though it would be the French-
influenced Maxim in the 1950s that made western pastry popular in Chinese-
speaking regions starting with Hong Kong. Still, the term "western cake" is
used to differentiate between the automatically assumed Chinese pastry . Other
Asian countries such as Korea prepare traditional pastry-confections such
as tteok, hangwa, and yaksik with flour, rice, fruits, and regional specific
ingredients to make unique desserts. Japan also has specialized pastry-
confections better known as mochi and manjū. Pastry-confections that

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originate in Asia are clearly distinct from those that originate in the west,
which are generally much sweeter.
Culture Media for Bakery Industry
Within the broad spectrum of the food industry, one of the most
consumed daily articles is bread. Bakeries and baking factories must put onto
the market safe products for consumers.
Today, both industrial as well as traditional bakeries use additives to

control the growth of bacteria and molds in final products, but to achieve
complete efficiency it is necessary to make a good selection of raw materials
and adhere to hygiene standards during preparation. The resistant forms of
some bacteria, and the fact that the effectiveness of cooking, to eliminate
microorganisms depends on the microbial load of the product before entering
the bakery oven, make order and hygiene in bakeries the only resources to
counter contamination. Therefore the prior control of raw materials and their
control during the preparation process is vital to obtain a final product free of
microorganisms. After baking, bread, muffins, cakes, etc. make an ideal
culture medium for the development of spores present in the air, so it is vitally
important to treat this type of product in its final format. This kind of
contamination is more likely to happen in spring and early summer and in
places of high dust or flour concentration. Bread fungi are aerobic and
vegetative microorganisms, meaning they need oxygen to reproduce
themselves, so it is common for fungi to proliferate first in the crust, which is
the area most exposed to air inside the package.
For the identification of all these pathogens of importance in the safety of

the bakery products industry, there are several culture media:
 Potato Dextrose Agar (Eu. Pharm): identification, cultivation and

enumeration of yeasts and molds. The content of potato (a source of starch)
and the low pH favor the growth of those yeasts and molds.
 Rose Bengal Agar + Chloramphenicol + Dichloran (DRBC Agar): selective
medium for the enumeration of yeasts and molds in food. Bengal rose is a
selective agent that inhibits the growth of bacteria and limits the size and
height of faster-growing molds, allowing for the development of other
slower-growing fungi.

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 OGA Medium (Oxytetracycline Glucose Agar): enumeration and selection of
yeasts and molds in food samples.
 Bacillus Cereus Selective Agar Base: enumeration and isolation of Bacillus

cereus in food, according to MOSSEL.
Self-Check 2.1-2; TRUE OR FALSE
Direction: Write true if the statement is true and false if the statement is
false.
1.) In the ancient Mediterranean, the Romans, Greeks and Phoenicians all
had filo-style pastries in their culinary traditions.
2.) The cha siu bao are part of Chinese Mid Autumn Festival traditions.
3.) Japan also has specialized pastry-confections better known as

mochi and manjū..
4.) Bacillus Cereus Selective Agar Base enumeration and selection of yeasts
and molds in food samples.
5.) OGA Medium enumeration and isolation of Bacillus cereus in food,

according to MOSSEL.
6.) Korea prepare traditional pastry-confections such as tteok, hangwa,

and yaksik with flour, rice, fruits, and regional specific ingredients to
make unique desserts.
7.) Many culinary historians consider French pastry chef Albert

Carême (1784–1833) to have been the first great master of pastry
making in modern time
8.) European both struggled in making a good pastry because they used oil
in the cooking process, and oil causes the pastry to lose its stiffness.
9.) European tradition of pastry-making is often traced back to the
shortcrust era of flaky doughs.

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10.) Both industrial as well as traditional bakeries use additives to control
the growth of bacteria and molds in final products.
Answer key to Self–check 2.1-2
1. true
2. false
3.true
4.false
5.false
6. true
7. false
8. false
9. true
10. true

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INFORMATION SHEET 2.1-3
Ingredients, Measurements and Substitutions in Baking

Learning objectives:
After reading this information sheet, you must able to;
1. Identify the different ingredients in baking pastry products, and its function
and uses
2. Familiarize the table of weights and measures in baking;
3. Apply basic mathematical operations in calculating weights and

measures;
4.. Measure dry and liquid ingredients accurately.
Baking Ingredients
Baked products are made from essentially
the same ingredients – flour, fats, sugar, eggs,
water or milk, and leavening (Gisslen, 1995).
Combinations of these ingredients and preparation methods produce the
various general classifications of baked products we see today.
1. Flour – is the primary ingredient of most baked products because it

provides the structure of the product (Lauterbach and Albrecht, 1994). The
kind of flour that is commonly used in baking comes from the wheat grain.
There are various kinds of flour that comes from wheat but these can be
generally classified as ‘strong’ or ‘weak’ flour. This classification is based on
the amount of protein present in the flour. Flour is mostly starch but the
protein content (7 to 14%) is important because it determines the formation

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of gluten. Gluten determines the shape and texture of the product. Strong
flours come from hard wheat and have high protein content (whole wheat
and bread flours).These are best used for breads while weak flours from soft
wheat with lower protein content (all purpose flour and cake flour) are used
in cakes, quick breads, cookies and pies.

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Kinds of Characteristics Function and Proper Storage
Flour Use
a. Whole Comes from wheat grains, Best used in Must be stored in

Wheat contains the whole part of preparing yeast an air tight sealed
Flour the grain including the breads like container in a
bran(outer part or cover of whole wheat cool dry place or
the grain), the endosperm bread in the refrigerator.
(the fruit) and the germ or
the embryo (the inner part
of the whole grain).
b. Bread Has more gluten strength This is the best Several months in
Flour and protein content than choice for yeast a cool, dry cabinet
all-purpose flour. Bread products like when stored in a
flour has 12 to 14% pan de sal, sealed container
protein. pan/sliced or if tightly
bread, crusty wrapped, and up
breads, and to one year in the
rolls and buns. freezer
c. All- Is a combination of soft Best for pie Can be stored

Purpose and hard flours. It may be crusts, cookies, inside the cabinet
Flour bleached or unbleached. It muffins using an airtight
is one of the most cupcakes, container and be
commonly used and readily pancakes and kept 6-8 months.
accessible flour. Protein shortened cakes
varies from 8 to 11%
d. Cake Is a fine-textured, soft- This is excellent Store in an air

Flour wheat flour with high for baking fine- tight container
starch content. It has the textured cakes not exceeing for
lowest protein content of 7- with greater more than 6
9%. It is chlorinated(a volume and it is months.
bleahing process which used in some
leaves the flour slightly quick breads
acidic, sets a cake faster and cookies
and distributes fat more
evenly through the batter
to improve texture).
Other kind of flour
e. Rice Rice four is made from Can be used as Can be stored in a

Flour finely milled rice. It can be substitute for plastic container
made from either white or wheat flour but and must not be
brown rice. It has 6.5 to 7% the quality of stored for a long
protein but it does not form the product may period of time.
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2. Liquids – Liquid ingredients are REGINA
G.VERDADERO
important for hydrating protein, starch Revision No. _____
and leavening agents. Liquids
contribute to the moistness and texture
of the products. Liquids also help in
Kinds of Liquid Characteristics Function and Use Proper Storage
a. Water
Fresh whole milk Contributes Fresh milk and

is the form of milk water, fats, opened cans of
most commonly nutrients and evaporated milk
referred to in flavor has to be kept
recipes. refrigerated in an
Evaporated milk airtight container.
b. Milk and
is milk with about Unopened
Creams
60% of water evaporated milk
removed. It can can should be
be diluted with stored in a cool
equal amount of dry place.
water when used
in baking
c. Juice Usually fresh fruit Adds flavor and Store in an

juices color. Best used airtight container
in recipes with in the refrigerator
baking soda as
leavening
3. Fat- These may come from animal or vegetable fats. It can also be in liquid
or solid form. Fats generally help to tenderize the product and soften the
structure, add moistness and richness, increase keeping quality, adds flavor,
assist in leavening when used as creaming agents (Gisslen, 2001).
Function and
Kinds of Fat Characteristics Proper Storage
Use
a. Butter Made out of fatty Good source of Butter must be

milk. It can be flavor and melting kept well wrapped
salted or unsalted quality so these inside the
are good for refrigerator
pastries and because it melts
cakes at room
temperature and
maintain its good

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quality
b. Margarine Made from Baker’s margarine Keep well

various (bar margarine) wrapped in
hydrogenated are very similar in refrigerator
vegetable or characteristics
animal fats, with and function to
flavoring butter
emulsifier,
Pastry margarine Keep in tightly
coloring agents
(in containers) are closed container
and other
tougher and more in a cool dry dark
ingredients
elastic and are place.
used for dough or
pastries
c. Oil Comes from Spreads to the Keep in tightly

vegetable, ut or mixture too closed container,
seed sources. It is thoroughly and an a cool dry dark
liquid fat. can shorten too place.
much so if it is
not commonly
used in cakes but
in pie dough and
some yeast
breads
d. Lard Comes from the Are commonly Keep in tightly

side part of the used in making closed container
hog. flaky crust for in a cool dry, dark
pies. place.
e. Shortening Group of solid Used for flaky Keep in tightly

fats, usually products such as closed container
white and pie crusts and in a cool dry dark
tasteless and biscuits place.
especially
formulated for
baling
4. Sugar - or sweeteners have differing degrees of sweetness and come in various forms from
powder to crystals to syrups. They generally add sweetness and flavor, create tenderness and fineness

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of texture (partly by weakening the gluten structure), give color to the crust, increase keeping quality
(by retaining moisture), act as creaming agent with fats, and provide food for yeast (Gisslen, 2001).
Kinds of Function and

Characteristics Proper Storage
Sweetener Use
a. Granulated or Regular white Finer Must be kept in a

refined cane sugar also called granulations are plastic sealed
sugar table sugar. better for mixing container and
dough and stored in a dry
Caster sugar has
batters because place.
finer granules
they dissolve
while sanding
relatively quicker.
sugar has coarser
granules than Sanding sugar is
regular white good for sprinkles
sugar. on top of cakes
and cookies and
for syrups.
b. Confectioner or Sugar ground to a Used in icings,

powdered sugar fine powder mixed toppings, cream
with a small fillings, dusting
amount of starch,
also called icin
sugar.
c. Brown sugar The darker color Used in place of

(raw brown, has more white sugar when
light brown, impurities, it its flavor and
medium brown) contains small color is desired. It
amount of glucose also contains a
and fructose. small amount of
Contains a little acid so it can be
amount of used with baking
molasses and the soda to provide
natural fibers, of leavening.
the sugar cane.

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5. Leavening agents – are responsible for
the production and incorporation of gases
during the baking process. This is what
makes baked products rise. There are
different kinds of leavening agents. Yeast
is a biological leavening agent because it
is a microscopic plant that produces
carbon dioxide gas and alcohol in the
process called fermentation. The released
gas during fermentation produces the leavening action. Baking soda and baking powder are
chemical leavening agents. These produce gas from the chemical reactions that occur when there is
moisture and an acidic ingredient.
Kinds of
Proper
Leavening Characteristics Function and Use
Storage
Agents
a. Yeast Available as active dry Fermentation of Yeast

yeast or instant yeast. yeast is important in must be
Active dry yeast consists the formation and kept in an
of coarse oblong granules. stabilization of airtight
Instant yeast or rapid-rise gluten thus it is best container
yeast has smaller used for breads and away from
granules and dissolve other yeast products. heat and
faster. light.
b. Baking soda Sodium bicarbonate, a The fast action of Must be

fine white powder that chemical leaveners stored in
has a slightly salty and makes them very air tight
alkaline taste (mapakla) good to use in container
muffins, cakes, to
c. Baking Mixture of baking soda cookies, pastries. maintain
powder plus an acid to react with fresheness
it and starch to prevent
lumping. It is available as
single-acting or double
acting-baking powder.
6. Eggs – eggs perform many functions in the production of

baked products. They come in various sizes (small, medium,
large, extra large) and kinds (chicken egg, duck egg, native egg).

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Kinds of eggs Proper
Characteristics Function and Use Storage
Fresh white Large and fresh Protein in eggs Keep shell

chicken eggs white eggs are the contributes to structure. intact and
standards for Emulsifier (blending or store in
baking. They combining of substances therefrigerator.
should be clean, that are difficult to blend
fresh-tasting, free like fats and liquid). This
of bad odors, and contributes to volume and
tastes. texture.
Leavening when egg
whites are beaten, air is
trapped in the foam
bubbles and expand
during baking.
Shortening due to the fat
content of the egg yolk.
Moisture due to the
quantity of water in eggs.
Flavor, color, nutritional
value.
7. Salt and other flavorings – Salt enhances the

flavors and sweetness of other ingredients. Salt
slows down yeast fermentation and strengthens
gluten structure making it more stretchable
(Lauterbach and Albrecht, 1994). Other flavorings
include vanilla, spices (cinnamon, nutmeg, ginger,
etc.) and flavor extracts (banana essence, pandan
flavoring, lemon extract).
Measurements and Conversions
It is important to weigh or
measure all ingredients accurately,
especially for beginners. There are
cooks and chefs who seem to be able
to produce good results by guesswork
and intuition because of their long
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PRODUCTION STAR TRAINING
NCII AND ASSESSMENT Page 29
Developed By: CENTER INC.
REGINA
experience in cooking. However, that should not be the case. What generally
matters is using precise measurement.
Abbreviations and Symbols
C = Cup °C = Degree Centigrade

t, tsp = Teaspoon °F Degree Fahrenheit
T, tbsp. = Tablespoon G = Gram
APF = All purpose flour Qt = Quart
Oz = Ounce gal. = Gallon
Lb = Pound hr. = Hour
L = Liter min. = Minute
Cc = Cubic centimeter sec. = Second
K = Kilo pt. = Pint
Kg = Kilogram
Measure liquids at eye level

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

2 tablespoon = 1/8 cup
4 tablespoon = ¼ cup
5 1/3 tablespoon = 1/3 cup
¾ cup plus2 tablespoons = 7/8 cup
16 tablespoon = 1 cup (c)
2 cups = 1 pint
4 cups = 1 quart
16 ounces = 1 pound

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Common Units of Weights
1 pound (lb.) = 463.59 grams

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

1 peck (pk ) = 8 quarts
1 gallon (gal) = 4 quart
1 quart = 2 pints
1 teaspoon (tsp. or t.) = 4.9 milliliters
1 tablespoon (T or tbsp) = ½ fluid ounce
14.8 milliliters
Dry Ingredients
The most important thing to

know about measuring dry
ingredients is that they should be
level with the top of your measuring
cup. Dip your cup into the bin, fill to
overflowing and level it off by
sweeping the edge of a knife across
the top. Spoon flour and similar
ingredients into measuring cup. Do
not scoop the ingredient using the
cup itself because this “packs” the
cup too much and the measurement
won’t be precise.

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Conversion/Substitution of Weights and Measures
1 tablespoon all purpose flour 1/2 tablespoon cornstarch, potato

starch, rice starch or arrowroot
starch
1 tablespoon cornstarch 2 tablespoon all purpose flour
1 cup sifted cake flour 7/8 cup all purpose flour sifted, 1cup all
purpose flour minus 2 tablespoon.
1 cup sugar granulated 1 1/3 cup brown sugar, lightly packed,
1 ½ cup corn syrup minus ½ cup liquid,
1 cup honey 1 ¼ cup sugar plus 1 /2cup liquid
1 ounce chocolate 3 tablespoon cocoa plus 1 tablespoon fat
1 tablespoon baking powder ¼ teaspoon baking soda plus ½ cup
1 teaspoon active dry yeast 1 package (7gram) dry yeast compressed
yeast cake 1 whole egg 2 ½ tablespoon sifted dry whole eggs
powder plus 21/2 tablespoon
lukewarm water
1 egg yolk 1 1/3 tablespoon frozen egg yolk
1 egg white 2 tablespoon frozen egg white
1 square unsweetened 3 tablespoon cocoa plus 1 tablespoon fat
chocolate
1 egg white 2 tablespoon frozen egg white
1 square unsweetened chocolate 3 tablespoon cocoa plus 1 tablespoon fat
1 square unsweetened chocolate 3 tablespoon cocoa plus 1 tablespoon fat
1 cup butter 1 cup margarine, 7/8 cup of lard plus ½

teaspoon salt
1 cup coffee cream ( 20 percent) 3 tablespoons butter plus about 7/8 cup
milk
1 cup heavy cream ( 40 percent) 1/4 cup butter plus 3 /4 cup of milk
1 cup whole milk 1 cup reconstituted non- fat dry milk plus
2 ½ teaspoons of butter or
margarine
1 cup milk 3 tablespoon of sifted non- fat dry milk
plus 1 cup water, 6 tablespoons of
sifted crystals plus 1 cup water
1 cup butter milk or sour milk 1 tablespoon of vinegar or lemon juice plus
enough sweet milk to make1 cup (let
stand for 5 minutes), 1 ¾ teaspoon
of cream of tartar plus1 cup of sweet
milk

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

2. 1 quart = 4 pints
3. 16 tablespoon = 2 cups
4. kg = kilogram
5. lb = ounce
6. Shortening are responsible for the production and incorporation of gases

during the baking process.
7. Sugar or sweeteners come in various forms from powder to crystals to

syrups. They act as creaming agent with fats, and provide food for yeast.
8. 1 cup butter could be substituted by 1 cup margarine, 7/8 cup of lard

plus ½ teaspoon salt.
9. Do not scoop the ingredient using the cup itself because this “packs” the
cup too much and the measurement won’t be precise.
10. Egg is the primary ingredient of most baked products because it

provides the structure of the product (Lauterbach and Albrecht, 1994).

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1. true
2. false
3. false
4. true
5. false
6. false
7. true
8. true
9. true
10. false

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Baking Tools and Equipments
After reading the information sheet, you must able to;
1. Identify the different tools and equipment used in baking
2. Give the exact function of the different tools and equipment used in
baking
3. Safety of tools and equipment are observed in accordance with
manufacturer’s instructions
Baking Tools and Equipment and their Uses

One of the most effective control device for good quality food are the
use of appropriate recipe, ingredients, and equipment, tools, utensils, and
appliances. It helps an individual in the kitchen to operate and prepare food
more efficiently. There are many kinds of kitchen tools and equipment at
home, in the market and at the mall. Being fully equipped with the right
tools in the kitchen are the basic steps to successful cooking and baking,
whether you are a seasoned chef or just new in the kitchen. Thus, the
culture of maintenance or what to do with each tool and equipment after use
must be learned. Using the appropriate tools and equipment will result to
the accuracy of the output or finished product. Each tool and kitchen
utensil plays an important role in the baking process.
Baking Tools and Equipment and their Uses
1. Baking wares – made of glass or metals, they serve as containers for

batter and dough and is available in various sizes and shapes.
a. Tube center pan – deeper than a round pan and it has a
hollow center which is removable. It is used to bake chiffon type
cakes.
a. Muffin pan - has formed cups for baking muffins and

cup cakes.
Checked By:
Date Developed:
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AND ASSESSMENT
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PRODUCTION Developed By:
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b.. Pop over pan – is used for cooking pop over.
b. Jelly roll pan – is a shallow rectangular pan used for baking

rolls.
d. Bundt pan – is a round pan with scalloped sides used for

baking elegant and special cakes.
e. Custard cup – is made of porcelain or glass used for baking.
f. Griddle pans – are used to bake griddles.
g. Loaf Pan – is used to bake loaf bread.
2. Biscuit and doughnut cutter – is used to cut and shape

biscuit or doughnut.
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Date Developed:
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NCII REGINA
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 beating, mixing and blending.
10. Flour sifter – is used for sifting flour.
6.Grater – is used to grate cheese, chocolate, and other fresh fruits.
7.Kitchen shears - are used for various cutting procedures.
8. Measuring cups – they are used to measure dry and liquid

ingredients. It consist of two types namely:
a. graduated cup- with measurements (1, 3/4, 2/3, ½, 1/3, ¼,
1/8) marked on each side.
b. A measuring glass - is made of transparent glass or plastic is

used for measuring liquid ingredients.
9.Measuring spoons – consist of a set of spoons with different

sizes for measuring small quantities of ingredients
10. Mixing bowl – comes in graduated sizes and has sloping

sides; used for mixing ingredients.
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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 for icing or

whipped cream.
14. Pastry tip- is a pointed metal or plastic tube connected to the opening of
the pastry bag and is used to form desired designs.
14. Pastry brush – is used for greasing pans or surface of

pastries and pastries.
15. Pastry blender – made of wires held together by a

handle; used for cutting in solid fat or shortening in the
preparation of pies, biscuits or doughnuts.
16. Pastry wheel – round blade knife used to cut dough

when making pastries.
17.Rotary egg beater – is used in beating eggs or whipping

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

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19.Rubber scrapper – is used to remove bits of food on sides
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
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 cakes.
24.Weighing scale – is used to measure ingredients for accurate

measurements.
25.Utility tray – is used to hold ingredients or utensils.
26.Wire whisk – is used to beat or whip egg whites or cream.
27.Wooden spoon – is also called mixing spoon which comes

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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.
OVENS
Ovens - are the workhorses of the bakeshop and are essential for producing
the bakery products. Ovens are enclosed spaces in which food is heated,
usually by hot air.
Several kinds of ovens are used in baking.
1. Deck Ovens - are so called because the items

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

racks full of sheet pans can be wheeled for
baking.
3. Mechanical oven - The food is in motion while it bakes in this type of

oven. The most common types are a
revolving oven, in which his
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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.
d. Convection oven - contains

fans
that circulate the air and
distribute the heat rapidly
throughout
(Source: K12 LM TESDA)
Preventive Maintenance Technique and Procedure
Establishing a preventive maintenance program helps to ensure that

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

Cutting Tools
1. Sharpen knives frequently including retractable knives and disinfect

before use.
2. Replace knives if damaged or if they cannot otherwise be maintained in
sanitary condition.
3. Frequently inspect cutting blades before and during operation for damage,
product residue build up or cleaning needs.
4. Remove the blades and clean separately, and remaining parts are
disassembled (if possible) and cleaned on regular basis.
5. Store them in their designated places.
Handy Tools
1. Protect all handy tools from dirt, rust and corrosion by air drying them.
2. Wash and dry utensils with a clean dry rag before storing them.
3. Rinse tools and utensils in very hot clean water to sterilize them.
4. Have a periodic inspection and cleaning of tool.

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Equipment
For longer and efficient use of baking equipment the following pointers will
be helpful:
Cleaning the Range

1. Switch off and remove the electric plug to allow the range to cool before
cleaning. Switch off and remove the electric plug to allow the range to cool
before cleaning.
2. Remove and wipe food particles, burnt sediments and grease away from
top of the range.
3. Clean the parts thoroughly particularly those that are removable. Clean
the burners with a dry brush or with a clean dry cloth.
4. Remove the grates before cleaning the entire oven. Scrape the food
particles carefully. Wash and dry the removable parts very well.
Cleaning the mixer

1. Remove the detachable parts.
2. Wash the beaters and bowls after use.
3. Wipe the parts with dry cloth thoroughly.
The Use of Appropriate Tools and Utensils
Utilize standard measuring cups, glass and spoons for best results.
Mixing bowls should be large enough to allow proper mixing of ingredients to
produce dough and batter. Use a pastry blender or two knives when cutting
shortening into flour.
Appropriate use of tools and utensils promote work efficiency and

effectiveness.
Following Correct Procedures
 Study and follow the recipe accurately. It is important to understand

the recipe first then to assemble all the needed ingredients, tools and
utensils before starting to bake. Follow the step-by-step procedure
accurately.
 Pre-heat the oven. If a thermostat is defective or not available use an
oven thermometer to check the baking temperature.
 Measure ingredients accurately. Do not change the specified amount of

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ingredients. Any change in the amount of ingredients may result in
failure to achieve the desired effect or expected consistency of the
mixture.
 Observe correct hand and mixing techniques. Wrong mixing techniques
such as over-mixing, under-mixing, under -beating, or overbeating of
eggs, and insufficient creaming will result in poorly baked goods.
 Make use of the type of pan specified in the recipe. Measure its length,
width, and inside depth. Find out in the recipe if the pan(s) should or
should not be greased or lined with wax paper.
 Follow the specified baking time and temperature stated in the recipe.
Place the baking pan at the center of the oven and avoid opening the
oven door until baking is done.
Self-check 2.1-4
A. Identification. Direction: Name the following tools below.
1. 4.
2. 5.
2.

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B. True or false. Direction: Write true if the statement is true and false if
the statement is false.
6. Wrong mixing techniques such as over-mixing, under-mixing, under

-beating, or overbeating of eggs, and insufficient creaming will result in
poorly baked goods.
7. Utilize standard measuring cups, glass and spoons for best results.
8. In cleaning the mixer, remove and wipe food particles, burnt sediments
and grease away from top of the range.
9. In measuring ingredients, you can change the specified amount of

ingredients as you want.
10. One should have a periodic inspection and cleaning of tools.
1.Cake decorator
2. Mortar and pestle
3. Kitchen Shears
4. Pastry Blender
5. Loaf pan
6. true
7. true
8. false
9. false

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10. true
Temperature Ranges in Baking Pastry Products
1. Give the different oven temperature in baking pie crust
3. Understand the importance of correct temperature ranges in baking.
The Importance of Temperature
A crucially important part of food safety in

the home is to keep hot food hot and to keep cold
food cold. As you will see in the diagram, there is
a temperature zone of greatest danger in which
pathogens can readily multiply, most rapidly in
the middle of that zone. It runs from 5°C to 60°C

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Revision No. _____
(41°F to 140°F). For safety it is vitally important to keep food out of that
danger zone
It is important that you get your oven temperature correct, if the oven
temperature is too low then the side of a tart case will collapse. If the
temperature is too high then the pastry may burn.
With ovens, even digital thermostats will only tell you what the air
temperature is, rather than what the temperature of the food actually is. An
oven thermometer is vital if you want to ensure your food is cooked to the
correct and safe temperature.
Baking Temperatures and Time in Baking Pie Crust
Pies Temperature Time (in minutes)
1 Crust Pie 400 – 425 F

30-40
(Custard Type) 205-218 C
Shell only 425 F

10 – 12
232 C
2 Crust Pies with 400 – 425 F

45 – 55
Uncooked Filling 205-218 C
2 Crust Pies with 425 – 450 F

30 – 45
Cooked Filling 218 – 232 C

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Self Check 2.1-5
A. Fill in the blanks. Complete the table by supplying the blanks with
the correct answer.
1. 400 – 425 F
30-40
205-218 C
Shell only 425 F

2.
232 C
3. 400 – 425 F 4.
205-218 C
2 Crust Pies with 5.
30 – 45
Cooked Filling
B. True or false. Direction: Write true if the statement is true and false if
6. If the oven temperature is too low then the side of a tart case will collapse.

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7. A crucially important part of food safety in the home is to keep hot food
hot and to keep cold food cold.
8. If the temperature is too high then the pastry may fall down.
9. An oven is vital if you want to ensure your food is cooked to the correct
and safe temperature.
10. Temperature runs from 5°C to 60°C is the danger zone in which
pathogens can readily multiply, most rapidly in the middle of that zone.
1. 1 Crust Pie 400 – 425 F

30-40
(Custard Type) 205-218 C
Shell only 425 F

2. 10 – 12
232 C
3. 2 Crust Pies with 400 – 425 F

3. 45 – 55
Uncooked Filling 205-218 C
2 Crust Pies with 4. 425 – 450 F

30 – 45
Cooked Filling 218 – 232 C
5. true
7. true
8. false
9. false

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10. true
Varieties and Characteristics of Pastry Products

1. Give the different kinds and types of pies and its characteristics
2. Follow the step by step procedure in making pie crust.
PIES AND PASTRIES
Pies are baked goods that have a crust and filling. The term “pastry”
comesfrom the word “paste” which refers to a mixture of flour, liquid and
high amount of fat than regular pie dough. The various kinds of sweet
products made from these dough and paste are commonly referred to as
pastries.
Types of Pies

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1. One crust pie- is a type of pie that does not have a
top crust. It only has the bottom crust that lines the
pie plate and holds the filling with a thin layer of
dough. The bottom crust is baked first then the filling
is added to the pie shell for final baking. The pie can be
topped with meringue, whipped cream, nuts and other
toppings.
2. Double crust pie- is made of two crusts - the top and

the bottom crusts that seal around the fillings. It keeps
the juice of the fruits inside the crust if you are
preparing a fruit pie. In sealing the edges of the crust
you can use your finger or a fork in order to make a
decorative edge of your pie crust.
3. Turnovers – are individual pies formed by folding

the crust in half over a filling (Encyclopedia
Britannica, 2013). The open edges are pressed
together to enclose the filling. Turnovers are usually
small enough to be held by hand and maybe baked or
fried. Fillings can be sweet or savory (example, meat
fillings).Empanada is an example of turnover.
4. Puff pastry- is a rolled dough formed from layers

of fat in between layers of dough. This produces very
thin layers of dough which puffs up when the trapped
air expands during baking (Gisslen, 2001). It can be
used as pie crust like the shell used for Chicken a la
King in some bakeshops and restaurants. Because it has
a rich flavor due to the amount of fat it contains it may
made like a biscuit and prepared with or without filling.
Examples of these are the otap and the Napoleones of
Bacolod City,
TYPES OF PIE CRUST

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1. Flaky crust – made from flour, butter or shortening, and water.
Shortening is cut into the flour until the size of peas so the flour is not
completely blended with the fat. When the liquid is added, the flour
absorbs it. When the dough is rolled out, lumps of fat and moistened
flour are flattened and become flakes of dough (Gisslen, 2001). Flaky
dough is preferred for top crusts.
2. Mealy crust – made from the same ingredients as flaky crust but in this
case, the shortening is incorporated into the flour more thoroughly. The
mixture should look like cornmeal or it can even become so blended that
it becomes paste-like. Less water is needed because the flour won’t
absorb as much water. This crust is used for bottom crust because it is
not prone to sogginess.
3. Oil based crust – instead of solid fat, oil is used in the mixture. The
resulting crust is less rich and more bland and flaky.
4. Crumb crust – ground crackers or biscuits are used instead of flour. The
crackers most commonly used is Graham crackers and Oreo biscuits.
This type of crust is commonly used for no-bake pies like cheesecakes
and refrigerated desserts. The crumb crust can also be baked before
filling to make it firmer and less crumbly.
5. Puff pastry or phyllo dough – puff pastry crust has high proportion of
fat. It is not very easy to do at home so commercially prepared and frozen
phyllo dough can be bought in specialty shops.
Properties of a well-made Pie Crust
1. A good pie crust must be crisp or tender. Mealy crusts tend to be more
tender while flaky crust are more crisp.
2. Has a golden brown color.
3. The crust must be fitted with decorated edges in the pie pan.
4. It must be retain its crispness and not become soggy especially when
used with juicy fillings.
5. It should not hard so it can be cut easily.

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Mixing Methods in Preparing Pie Crust
Pastry Method (Crust using solid fat).
1. Measure all the ingredients accurately.

Combine all the dry ingredients together
preferably in a cold mixing bowl.
2. Cut in the shortening into the mixture

of flour and salt using two knives or
pastry blender until small lumps the
size of peas or cornmeal are formed
3. Measure and sprinkle ice cold water gradually
over the mixture of flour and shortening. Shape
your pastry dough into balls using your hand but
avoid over handling the dough that may cause
tough dough.
4. Set the dough aside for 30 minutes to one hour preferably in the
refrigerator.
This step is called resting the dough. This lets the flour become hydrated
by giving the flour time to absorb the liquid. If the dough is too cold and
firm to be rolled after resting in the refrigerator, allow it to come up to
room temperature before rolling.
5. Sprinkle flour on your working board and

roll the pastry dough using your rolling pin
starting from the center forming a round
shape one inch larger from the size of your
pie pan.

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6. Unfold the pastry dough gently over the rolling
pin and unroll over the cold pie plate. To avoid
soggy bottom crust, you can apply or brush an
egg wash over the crust.
7. While preparing the filling you can put your crust in the refrigerator for
10-15 minutes. Shape the edges of the single crust before putting it
inside the refrigerator.
8. To avoid shrinkage, fill up the crust with enough filling up to the sides of
the crust. Avoid stretching your dough. This might tear your bottom
crust and may cause the filling to spill out of the crust and stick to the
pie pan.
9. For a double crust pie, multiply the measurements of the ingredients

into 2 and follow the steps from 1-4.
10. Divide the dough into 2, and roll the second part over the bottom crust
with fillings and cut it half inch bigger than the pie plate.
11. Fold and seal the edges using your finger or

your fork to create attractive edge.
12. You can make a slit or make holes with design on the top crust to allow
the steam to escape. Bake your double pie crust as instructed by the recipe.
Oil Method (Crust using oil)

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1. Measure all the ingredients accurately. Combine all the dry
ingredients together preferably in a cold mixing bowl.
2. Combine the oil and water in a container. Oil will not completely
combine with water so just stir the mixture so that the oil is broken
into smaller parts. Pour this gradually over the flour mixture
blending the liquid mixture into the flour using a fork or by hand
until small lumps the size of peas are formed.
3. Shape into a ball.
4. Follow the same procedure as steps 4 to 11 above (steps in
making crust using solid fat).
Causes of Failure in Baking Pies and Pastries
Result Causes
Too much water, over handling, insufficient

1. Tough crust
fats, too much flour.
Under baked, over handling, wrong
2. Too pale crust temperature or insufficient heat.
3. Too dark bottom crust Wrong temperature, over baked,

4. Soggy bottom crust Too much filling, over mixing, uneven heat
of the oven.
5. Thick and soft crust Wrong measurement of fat, use of warm

water, low oven temperature.
pastry dough is rolled too thin, too much

6.Thin, brittle, and easily fat
burn crust
Improper measurements of the

7. Pie shrinks in pastry pan ingredients.
Self Check 2.1-6

BREAD AND NOV 2019
STAR TRAINING
NCII REGINA
A. True or false. Direction: Write true if the statement is true and false if
1. Oil based crust has high proportion of fat. It is not very easy to do at
home so commercially prepared and frozen dough can be bought in
specialty shops.
2. One crust pie is a type of pie that does not have a top crust.
3. Mealy crust is made from the same ingredients as flaky crust but in this
case, the shortening is incorporated into the flour more thoroughly
4. Puff Pastry are individual pies formed by folding the crust in half over a
filling.
5. Flaky crust is made from flour, butter or shortening, and water.
B. Sequential Order. Arrange the steps in making pie crust chronologically

from 1-5
____ Sprinkle flour on your working board and roll the pastry dough using
your rolling pin starting from the center forming a round shape one
inch larger from the size of your pie pan.
____ Measure all the ingredients accurately. Combine all the dry ingredients
together preferably in a cold mixing bowl. Cut in the shortening into
the mixture of flour and salt using two knives or pastry blender until
small lumps the size of peas or cornmeal are formed.
____ To avoid shrinkage, fill up the crust with enough filling up to the sides
of the crust. Avoid stretching your dough. This might tear your bottom
crust and may cause the filling to spill out of the crust and stick to the
pie pan.
____ Unfold the pastry dough gently over the rolling pin and unroll over the
cold pie plate. To avoid soggy bottom crust, you can apply or brush an
egg wash over the crust.
____ Measure and sprinkle ice cold water gradually over the mixture of flour
and shortening. Shape your pastry dough into balls using your hand
but avoid over handling the dough that may cause tough dough.
Answer key to Self check 2.1-6

BREAD AND NOV 2019
STAR TRAINING
NCII REGINA
A.
1. false
2. true
3. true
4. false
5. true
B.
6. 3
7. 1
8. 5
9. 4
10. 2
Task Sheet 2.1-6

Title : Prepare Basic Pie Crust

BREAD AND NOV 2019
STAR TRAINING
NCII REGINA
Performance Objective: Given the following ingredients and
materials, you should able to perform a basic pie crust dough following
the steps and procedure.
Supplies / Materials: baking tools and ingredients
Equipment: none
Steps/Procedure:
a.) Gather all materials necessary for the said activity.
b.) Arrange the materials based on the required time allotted.
c.) Follow the correct measurement and procedure below.
Basic Pie Crust
Crust
1½ cups All-
purpose flour
½ cup
shortening
1/8 tsp. salt
6-8 Tbsp cold water
Procedure
1. Cut in fat and flour using pastry blender until ingredients
resemble a coarse meal.
2. Gradually add cold water.
3. Start forming the dough into balls. Do not knead.
4. Flatten the dough with the rolling pin starting from the center to
all directions to maintain its round shape.
5. Transfer the dough/crust in the pie pan. Set aside.
d.) Present your work to your trainer.

Assessment Method: Perform the task sheet 2.1-6
Use the Performance Criteria Checklist
Performance Criteria Checklist 2.1-6
Criteria YES NO
1. Can follow the exact procedure in making short crust dough
2. Can understood the preferred activity
3. Is the completeness or correctness of the

BREAD AND NOV 2019
STAR TRAINING
NCII REGINA
prepared short crust dough being counter checked
4. Is the activity performed according to the
required time allotted
Competency Assessment Tools

EVIDENCE PLAN

BREAD AND NOV 2019
STAR TRAINING
NCII REGINA
Unit of Competency Prepare and Produce Pastry Products
Module Title Preparing and Producing Bakery products
Third party
Demonstration with Oral Questioingy
Ways in which evidence will be collected:
[tick the column]
Portfolio
The evidence must show that the candidate…
 Selects, measures and weighs required ingredients
according to recipe or production requirements and / /
establishes standards and procedures
 Prepares variety of pastry products according to
standard mixing procedures/formulation/ recipes and
/ / /
desired product characteristics *
 Uses appropriate equipment according to required

pastry products and standard operating procedures / /
 Bakes pastry products according to techniques and
appropriate conditions; and enterprise / / /
requirement and standards *
 Selects required oven temperature to bake goods in
accordance with the desired characteristics, standards
/ /
recipe specifications and enterprise practices
 Prepares variety of fillings and coating/icing,

glazes and decorations for pastry products
according to standard recipes, enterprise standards / / /
and/or customer preferences *
 Fills and decorates required and appropriate pastry

products in accordance with standard recipes and/or
/ /
enterprise standards and customer preferences
 Finishes pastry products according to desired product

characteristics / /

BREAD AND NOV 2019
STAR TRAINING
NCII REGINA
 Presents baked pastry products are presented
according to established standards and procedures / /
 Stores pastry products are according to established

standards and procedures /
 Selects appropriate packaging for the preservation of
product freshness and eating characteristics /
NOTE: *Critical aspects of competency
Prepared by: Jennifer B. Apurado Date:
Checked by: Date:

BREAD AND NOV 2019
STAR TRAINING
NCII REGINA
Demonstration with Questioning Checklist
Trainee name:
Trainer name:
Qualification: BREAD AND PASTRY PRODUCTION NC II
Unit of competency: Prepare and Produce Pastry Product
Date of assessment:
Time of assessment:
Instructions for demonstration
Given the necessary tools, the candidate will be able to demonstrate, preparing and producing
pastry product following standard procedures within 15 minutes.
 to show if evidence
DEMONSTRATION is demonstrated
Yes No N/A
During the demonstration of skills, did the candidate:
 Select, measure and weigh required ingredients
according to recipe or production requirements and   
 Prepare variety of pastry products according to
standard mixing procedures/formulation/ recipes   
and desired product characteristics
 Use appropriate equipment according to required
pastry products and standard operating   
procedures
 Bake pastry products according to techniques and
appropriate conditions; and enterprise requirement   
and standards
 Select required oven temperature to bake goods in
accordance with the desired characteristics,
standards recipe specifications and enterprise   
practices
 Prepare variety of fillings and coating/icing,glazes

and decorations for pastry products according to
standard recipes, enterprise standards and/or   
customer preferences

BREAD AND NOV 2019
STAR TRAINING
NCII REGINA
 Fill and decorate pastry products in accordance
with standard recipes and/or enterprise standards   
and customer preferences
 Finish pastry products according to desired

  
product characteristics
 Bake pastry products are presented according to
  
established standards and procedures
 Store pastry products according to
  
established standards and procedure*
 Select appropriate packaging for the
preservation of product freshness and eating   
characteristics

BREAD AND NOV 2019
STAR TRAINING
NCII REGINA
Demonstration with Oral Questioning Checklist (continued)
Questions Satisfactory
response
The trainee should answer the following questions: Yes No
 How important is accuracy in measuring
ingredients to baking of pastry product?
 Why is it necessary to use the appropriate
equipment in baking pastry product?
 How important is following the correct oven
temperature in baking pastry product?
 What are the different filling used in preparing
pastry product?
 Why is it necessary to select the appropriate
packaging for pastry product?
Feedback to trainee:
The trainee’s overall performance was:

Satisfactory  Not Satisfactory 
Assessor’s signature: Date:
Suggested Questions with Answers for Oral Questioning [continued]

BREAD AND NOV 2019
STAR TRAINING
NCII REGINA
Questions with Answers
1. How important is accuracy in measuring the ingredients to baking of

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

BREAD AND NOV 2019
STAR TRAINING
NCII REGINA
Candidate Portfolio Record Sheet
Candidate:
Assessor:
Competency Standards: BREAD AND PASTRY PRODUCTION NC II
Unit[s] of Competency: Prepare and Produce Pastry Products
Item number
Validated Training Requirements

Pre-assessment instrument
Pre-assessment Result of
Certificate of Employment
Related CS and CBC
Type of evidence
[insert information in the column]
The evidence shows that I ……
1.1. Prepared variety of pastry
products according to standard
mixing procedures/formulation/
recipes and desired product
characteristics.
1.2. Used appropriate equipment
according to required pastry
products and standard operating
procedures
1.3. Baked pastry products according to
techniques and appropriate
conditions; and enterprise
requirement and standards
1.4. Prepared variety of fillings and
coating/icing, glazes and
decorations for pastry products
according to standard recipes,
enterprise standards and/or
1.5. Presented baked pastry products
are presented according to
established standards and
procedures
Candidate Date:
signature:
Portfolio Evaluation Form

BREAD AND NOV 2019
STAR TRAINING
NCII REGINA
Candidate name:
Assessor name:
Competency standards: BREAD AND PASTRY PRODUCTION NC II
Unit(s) of competency: Prepare and Produce Pastry Products
The evidence provide by the candidate is:
□ valid □ authentic □ sufficient □ current □ recent □ consistent

The contents of the portfolio provided satisfactory evidence that the Item no(s)
candidate [tick the box]:
1.1.Prepared variety of pastry products according to □
standard mixing procedures/formulation/ recipes
and desired product characteristics.
1.2. Used appropriate equipment according to required □
pastry products and standard operating procedures
1.3. Baked pastry products according to techniques and □
appropriate conditions; and enterprise
1.4. Prepared variety of fillings and coating/icing, □
glazes and decorations for pastry products
according to standard recipes, enterprise standards
and/or customer preferences
1.5. Presented baked pastry products are presented □
according to established standards and procedures

BREAD AND NOV 2019
STAR TRAINING
NCII REGINA
THIRD PARTY REPORT
Candidate name:
Name of third party: Contact no.
Position:
Relationship with □ employer □ supervisor □ colleague □ other
candidate:
Please specify
________________________________________________
Please do not complete the form if you are a relative, close friend or
have a conflict of interest]
Dates the candidate worked with you From: To:
Core Competency
Competency Standards:
Unit of Competency: Prepare and Produce Pastry Products
The candidate is being assessed against the competency standards for Preparing and Producing Pastry
Products.
We are seeking your support in the judgment of this candidate’s competence. Please answer these
questions honestly as a record of the candidate’s performance while working with you. Thank you for
your time.
Comments regarding candidate performance and experience
I can verify the candidate’s ability to: Yes No Not Comments to support my
(tick the correct response] sure responses:
 Select, measure and weigh required
ingredients according to recipe or
production requirements and
□ □ □
 Bake pastry products according to
techniques and appropriate
conditions; and enterprise
□ □ □
 Select required oven temperature to
bake goods in accordance with the
desired characteristics, standards recipe □ □ □
specifications and enterprise practices
 Prepare variety of fillings and □ □ □

coating/icing, glazes and decorations
for pastry products according to
standard recipes, enterprise standards
and/or customer preferences

BREAD AND NOV 2019
STAR TRAINING
NCII REGINA
 Fill and decorate required and
appropriate pastry products in
accordance with standard recipes □ □ □
and/or enterprise standards and
 Finish pastry products according to

desired product characteristics □ □ □
Third party signature: Date:

Send to:

BREAD AND NOV 2019
STAR TRAINING
NCII REGINA

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COMPETENCY BASED LEARNING

Qualification Title: BREAD AND PASTRY PRODUCTION NC II

Unit of Competency: Prepare and Produce Pastry Products

Module Title: Preparing and Producing Pastry Products

STAR TRAINING AND ASSESSMENT CENTER INC

Date Developed: Checked By:

The module, Preparing and Producing Pastry Products contains

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

 Read Information Sheets and complete the Self-checks.

 Submit outputs of the Information Sheets, Self-checks, and Task Sheets

Date Developed: Checked By:

Date Developed: Checked By:

COMPETENCY BASED LEARNING MATERIALS

Prepare and Produce Preparing and Producing

Prepare and Produce Preparing and Producing

Prepare and Produce Preparing and Producing

Prepare and Produce Preparing and Producing

5 Present Dessert Presenting Dessert TRS741343

Date Developed: Checked By:

MODULE TITLE: Preparing and Producing Pastry Products

Nominal Duration: 105 hours

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

1. Prepare pastry products

2. Decorate and present pastry products

3. Store pastry products

Qualification Title : Bread and Pastry Production NC II

Date Developed: Checked By:

Module Title : Preparing and Producing Pastry

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

1. Prepare pastry products

2. Decorate and present pastry products

3. Store pastry products

1. Selected, measured and weighed required ingredients according to recipe

Date Developed: Checked By:

3. Used appropriate equipment according to required pastry products and

4. Baked pastry products according to techniques and appropriate

5. Selected required oven temperature to bake goods in accordance with the

6. Required and appropriate fillings and coating/icing, glazes and

7. Filled and decorated pastry products as required and appropriate in

8. Finished pastry products according to desired product characteristics.

9. Presented baked pastry products according to established standards and

10. Selected packaging materials according to types, kinds and classification

11. Determined Shelf-life of baked pastry products according to established

12. Stored pastry products according to established standards and procedures

13. Selected appropriate packaging for the preservation of product freshness

Date Developed: Checked By:

Date Developed: Checked By:

1. Ingredients required are selected, measures and weighed according to

2. Variety of pastry products are prepared according to standard mixing

3. Appropriate equipment are used according to required pastry products

4. Pastry products are baked according to techniques and appropriate

5. Required oven temperature are selected to bake goods in accordance

CONDITIONS: The student/trainee must be provided with the following:

 Tools and equipment:

Commercial mixers and attachments, cutting implements, scales,

 Policies and procedures:

Date Developed: Checked By: