JABATAN PEMBANGUNAN KEMAHIRAN

KEMENTERIAN SUMBER MANUSIA

ARAS 7 & 8 BLOK D4, KOMPLEKS D
PUSAT PENTADBIRAN KERAJAAN PERSEKUTUAN
62502 PUTRAJAYA

KERTAS PENERANGAN
( INFORMATION SHEET )
KOD DAN NAMA
PROGRAM /
HT-014-2:2011 - PASTRY PRODUCTION
PROGRAM’S CODE &
NAME
NO. DAN TAJUK UNIT
KOMPETENSI /
HT-014-2 : 2011-C02 - BATTER AND DOUGH PREPARATION
COMPETENCY UNIT NO.
AND TITLE

1. Identify batter and dough preparation requirements

NO. DAN PENYATAAN 2. Prepare batter and dough mise en place
AKTIVITI KERJA / WORK 3. Carry out batter and dough preparation
ACTIVITIES NO. AND 4. Carry out batter and dough end product storage
STATEMENT 5. Check batter and dough quality and quantity
6. Produce batter and dough preparation activities report

Prepare batter and dough product USING Stationery,

Kitchen utensils(whisk, wooden spoon, sieve, knife, chopping
board, pot, pan, mixing bowl, spatula, measuring spoon & cup),
Working table, stove, mixer, chillers, freezer, food containers,
piping bag, batter and dough ingredients and standard recipe
and personal protective equipment (safety boot, chef hat, apron,
OBJEKTIF UNIT
KOMPETENSI / disposable glove) SO THATbatter and dough preparation
COMPETENCY UNIT requirements identified, batter and dough mise en place
OBJECTIVE prepared, batter and dough preparation and product
storage carried out, batter and dough quality and quantity
checked and batter and dough preparation activities
reportedend product storage IN ACCORDANCE WITH
CUSTOMER’S REQUIREMENT

ID UNIT KOMPETENSI / Muka / Page : 1

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COMPETENCY UNIT ID Drpd/of :
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1 MENYEDIAKAN BATER DAN DOH MISE-EN-PLACE

1.1 Menentukan bahan penyediaan bater dan doh.

Juga dikenali sebagai tepung yang

lemah. Tepung ini mempunyai
kandungan gluten sebanyak 7-8.5%.
Ia lebih sesuai untuk menghasilkan
tekstur yang lebih pendek dan padat
seperti kek, span, biskut dan pastri
TEPUNG SERBAGUNA
manis.

Juga dikenali sebagai tepung kuat.

Tepung ini mempunyai kandungan
gluten sebanyak 10-11.5%. Ia boleh
menyerap lebih banyak air berbanding
tepung lemah. Protein gluten
menyerap kira-kira dua kali ganda
TEPUNG ROTI berat air sendiri. Digunakan untuk
produk yang akan mempunyai
peningkatan yang tinggi seperti
barangan ragi, choux dan juga untuk
pastri puff.

Kerana sangat halus, ia larut lebih

cepat daripada gula putih biasa, dan
begitu berguna dalam meringues dan
cecair sejuk. Ia tidak begitu baik
seperti gula perang,

GULA KASTOR

Gula ising dihancurkan ke serbuk

halus. Biasanya ada beberapa jenis
Anda boleh membeli gula ising asli,
atau campuran gula pasir, yang
mempunyai peratusan kanji atau
kalsium klorida.
GULA ISING

Butter adalah salah satu lemak terbaik

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yang digunakan dalam produk pastri

kerana rasa khasnya. Oleh kerana
titik lebur rendah butter, kualiti
pemakanan produk ini adalah sangat
baik kerana lemak tidak melekat pada
lidah, tetapi mencair. Terdapat butter
UNSALTED BUTTER
masin dan tanpa garam. Garam
ditambah untuk meningkatkan rasa.

Telur ayam adalah bahan mentah

yang paling serba boleh untuk
dimasak. Ia mempunyai sifat penahan
udara dan pembekuan, tanpa mana
banyak produk boleh dibuat.
TELUR
Digunakan dalam bahagian bahan-
bahan lain, telur mempunyai sifat-sifat
yang dapat digunakan untuk
menghasilkan tekstur, rupa, komposisi
dan rasa yang berbeza..

Marjerin adalah emulsi air dalam

minyak. Ia terdiri daripada terpilih,
minyak yang keras (haiwan dan
sayuran), susu, bahan pewarna dan
garam. Marjerin disediakan khusus
untuk jenis pastri tertentu. Kerana
MARJERIN
marjerin mempunyai titik lebur yang
tinggi, ia memudahkan pengendalian,
terutama dalam keadaan kerja yang
lebih panas. Marjerin boleh dicelup
dan digunakan dengan cara yang
sama seperti mentega, kerana ia
mempunyai keupayaan untuk
mengekalkan udara dalam
strukturnya, memberikan saiz atau
ukuran yang lebih besar kepada
produk yang dimasak.
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Oils have limited purposes in pastry

work. They do enrich and flavor
mixtures but do not have the ability to
hold air because they are liquids. Oils
are mainly used for shallow and deep-
MINYAK JAGUNG / MINYAK MASAK frying, greasing of trays and moulds
and for specific recipes where
shortening and aeration is not
essential. Most oils used for these
purpose are made from various nuts
and vegetables oils.

Vanilla extract is made from vanilla

beans. It's widely used throughout the
world to flavor desserts, like baked
goods, ice cream, beverages, and
custards, but some chefs use it as a
ESEN VANILA
secret ingredient in savory dishes as
well.

Salt contributes to the taste of the

food
The amount used depends on the
degree of saltiness required pepper
acts as a seasoning agent to enhance
GARAM
the flavor of any food.

Baking powder consists of baking

soda, one or more acid salts (cream
of tartar and sodium aluminum
sulfate) plus cornstarch to absorb any
moisture so a reaction does not take
place until a liquid is added to the
SERBUK PENAIK
batter. One of the acid salts reacts
with the baking soda and produces
carbon dioxide gas. The gas cells
expand causing the batter to rise.
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UHT, ultra heat treated or long-life

milk has been ultra-pasteurized by
being heated in a sealed container to
138C for a few seconds. It is
packaged in sealed cartons and can
be stored without refrigeration for up
SUSU
to three months. It is probably best
used for cooking, where it will behave
just like ordinary milk. Once it is open,
UHT milk must be kept in the
refrigerator like fresh milk.

Yeasts are living micro-organisms of

the fungi family of plants. Yeast
requires moisture, food and warmth to
be active. A flour dough provides all
these requirements:
- Moisture: liquids used in the
mixing of the dough.
YIS SEGERA - Food: sugar from the starch in
the flour.
- Warmth: controlled by the
working conditions.
Yeast is available in compressed,
fresh and dried forms.

Cream is the fat that rises to the top of

whole milk.  It has a smooth, satiny
texture and is labeled according to its
butterfat content (heavy to light). Heavy
Cream or Heavy "Whipping" Cream has
36 - 40% butterfat and when whipped it
DOUBLE CREAM / KRIM holds its form and doubles in volume.
Heavy cream is used for filling and
decorating pastries. Whipping Cream has
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a butterfat content of 30%.  It whips but

not as well as heavy cream, and will not
hold its form long. Good for fillings but
does not hold up well for piping.

Maple syrup is a viscous sweetener

derived from maple tree sap. Many
people use it in baking in place of sugar
or other sweeteners, some use it in tea
instead of honey, and it is frequently
used as a topping for pancakes, waffles,
SIRAP MAPLE and other breakfast foods. Since
true maple syrup is rather expensive, a
wide range of imitation syrups exist,
containing little to no actual maple
syrup. 

Raisins are essentially the dried and

preserved version of grapes. Just as there
are many types of grapes - green, purple,
red, globe, and champagne grapes to
name a few - there are just as many types
of raisins. However, the most common
KISMIS HITAM type of raisins is made from Thompson
seedless grapes, which are green. These
raisins range in color from dark plum
to black.

The round fruit of a tree of the rose

family, which typically has thin red or
green skin and crisp flesh.

EPAL HIJAU
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It contributes to the sweet scent when

added to food. It comes in a form of
whole or powder and used only in
small amounts.

SERBUK KAYU MANIS

Rose water is the hydrosol portion of

the distillate of rose petals. Rose water
has a very distinctive flavor and is used
heavily in Iranian cuisine—especially in
sweets such as nougat, raahat and
baklava. For example, rose water is used
AIR BUNGA ROS
to give gulab jamuns and some Turkish
Delight their distinctive flavors.

SOALAN :

1. What consists in baking powder?

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2. What is the major different between butter and margerine?

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3. Briefly explain what is a bread flour.

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4. What is the purpose of corn starch in icing sugar?

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5. What are the three types of yeast?

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RUJUKAN:

1. Bo Friberg Van Nostrand Reinhold, A Division of International Thompson Publishing Inc,

The PROFESSIONAL Pastry Chef, Third Edition
ISBN 0-442-01597-6
2. Courtine R.J., The Hamlyn Publishing Group (1988), London Larousse Gastronomique
Cookery Encyclopaedia, ISBN 0-749-30316-6
3. Friberg B., John Wiley & Sons. (2002), The Professional Pastry Chef: Fundamental of
Baking and Pastry (4th edition).
4. Futura Training, Futura Training Pty.Ltd (2007), Pastry, Cakes and Yeast goods, Hot
and Cold Dessert (2nd Edition).
5. Gisslen, Wayne, John Wiley & Sons, Inc. (2009), Professional Baking (5th Edition).
6.  Joseph Amendola, Nicole Rees, John Wiley & Sons (2002) The Baker’s Manual Fifth
Edition, ISBN 0-471-40525-6
7. Labensky, S.R., Tenbergen, K.G., VanDamme, E & Martel P. Prentice Hall. (2004). On
baking: A Textbook of Baking and Pastry Fundamentals.
8. Lian M., Times Book International (1981), Guide to Hotel & Catering Services, ISBN 9-
971-65093-2
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9. Roux M.&A., Mcdonald & Co. Ltd., London & Sydney, The Roux Brothers on Patisserie,
ISBN 0-356-12379-0