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

HT-014-2:2011/C02/P(1/4)
COMPETENCY UNIT ID Drpd/of :
ID UNIT KOMPETENSI / Muka / Page : 1
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1 Carry out batter and dough end product storage

1.1 Types of storage packaging, storage temperature and shelf life

Purpose
It is to provide information and knowledge regarding effective and
systematic storage packaging so that food stay hygienically edible and
easily identified when needed for use.

Explanation
Packaging is the method used in technology where by food item are kept
in container, enclosed in boxes in order to protect the content before
usage, storage, use and sale.

a. Packages

Plastic
 It must be of food grade range
 It must be environmental friendly
 It must be microwave safe
 Must not be made of recycled product

Paper
 It must be of food grade range
 It must be environmental friendly
 It must be microwave safe
 Recycled paper product can be use ( if permitted)

Aluminium
 It must be of food grade range
 It must be environmental friendly
 Can be use in the oven
 Must be durable
 Must not be made of recycled product

b. Food container

 It must be of food grade range

 It must be environmental friendly
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 It must be microwave safe

 Recycled container product can be use ( if permitted)
 Must be air tight

1.2 Product storage temperature

Chiller storage – (0ºC - 4ºC)

Freezer storage – (-18°C)

1.3 Shelf life Batter and Dough procedure

a) To label with date on the packaging or container

b) To ensure right keeping temperature
c) To Cook the item correctly
d) To be kept in correct packaging or container
e) To be labelled ( best before, best by or expiry date)

1.4 Batter and dough end product labeling

a) To be labelled ( best before, best by or expiry date)

b) To label with date on the packaging or container
c) To label with name of item
d) To label with price and weight of item

1.5 Batter and Dough storing procedures

First in first out (FIFO )

- To ensure issuance of item are done accordingly

Last in first out (LIFO)

- To ensure issuance of item are done accordingly
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2 Check Batter and Dough quality and quantity

2.1 Batter and dough appearance, texture, aroma and colour.

Types Of Appearanc Texture Aroma Colour Flavour

No. Products e & Taste
Dough
1. Savarin  soft  Good  Golden  Fat creamy
dough smell brown taste/
delicious

2. Choux  crispy  Good  Golden  Fat creamy

paste outside/ smell brown taste/
 Cream soft delicious
puff inside
 eclairs

3. Sugar  Crispy  Good  Golden  sweet/

dough/ smell brown delicious
sugar crust

4. Short crust  Crispy  Good  Golden  No sweet/

smell brown delicious

5. Beignet  soft  Good  Golden  Sweet sour/

smell brown delicious
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2.2 Batter and dough quality and quantity factors.

BATTER

Fault Causes
Too thick Too much flour
Not enough liquid

Too crumbly Improper mixing

Too much flour
Did not strain

Too watery Not enough flour

Too much liquid
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DOUGH

Fault Causes
Dough Too Stiff Not enough shortening
Not enough liquid
Flour too strong

Tough Over mixing

Not enough shortening
Flour too strong
Too much rolling or too much scrap dough used

Crumbly Not enough water

Too much shortening
Improper mixing
Flour too weak

Not flaky Not enough shortening

Shortening blended in too much
Over mixing or too much rolling
Dough or ingredients too warm

Soggy or raw bottom Oven temperature too low; not enough bottom heat
crust Filling hot when put in shell
Not baked long enough
Not enough starch in fruit filling

Shrinkage Dough overworked

Not enough shortening
Flour too strong
Too much water
Dough stretched when put in pans
Dough not rested
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3 PRODUCE BATTER AND DOUGH PREPARATION ACTIVITIES REPORT

3.1 Batter and dough preparation reporting format:

 Recipe form (written report)

“ ”
YIELD PORTION
OVEN BAKE MINIT
INGREDIENTS AMOUNT MISE - EN - PLACE

PROCEDURES:

EQUIPMENTS :

NOTES:
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SOALAN :

1. What is the purpose of packaging?

___________________________________________________________________
___________________________________________________________________
___________________________________________________________________

2. What is the correct temperature for chiller storage and freezer storage?
___________________________________________________________________
___________________________________________________________________
___________________________________________________________________

3. How the sweet dough described when it is in good quality?

___________________________________________________________________
___________________________________________________________________
___________________________________________________________________

4. What are the causes if the batter too crumbly?

___________________________________________________________________
___________________________________________________________________
___________________________________________________________________

5. What are the causes if the dough is shrinkage?

___________________________________________________________________
___________________________________________________________________
___________________________________________________________________
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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
9. Roux M.&A., Mcdonald & Co. Ltd., London & Sydney, The Roux Brothers on Patisserie,
ISBN 0-356-12379-0