C - B L M: Ompetency Ased Earning Aterials

COMPETENCY-BASED LEARNING
MATERIALS
Sector
TOURISM
Qualification Title
BREAD AND PASTRY PRODUCTION NC II

Unit of Competency
PREPARE AND PRODUCE BAKERY PRODUCTS

Module Title
PREPARING AND PRODUCING BAKERY

PRODUCTS
Technical Education & Skills Development
CAMARINES NORTE INTERNATIONAL SCHOOL INC.
Maharlika Highway, Labo, Camarines Norte, Philippines
Trainer’s Date Developed: Document No. NTTA-TM1-07

December 2021 Issued by:
Methodology Date Revised:
Level I February 14, 2022 Page __ of __
NTTA
Bread and Pastry Developed by:
Production NC II Ernie Kent B.
Hufano Revision # 01
HOW TO USE THIS COMPETENCY-BASED LEARNING MATERIAL
Welcome to the module in BREAD AND PASTRY

PRODUCTION NC II QUALIFICATION. This module contains training
materials and activities for you to complete.
The unit of competency “Prepare and Produce Bakery Products”

contains knowledge, skills and attitude required for TRAINEES. You are
required to go through a series of learning activities in order to complete
each learning outcome of the module. In each learning outcome are
Information Sheet, Self-Checks, Task Sheets and Job Sheets. Follow these
activities on your own. If you have questions, don’t hesitate to ask your
facilitator for assistance.
The goal of this course is the development of practical skills in

supervising work-based training. Tools in planning, monitoring and
evaluation of work-based training shall be prepared during the workshop to
support in the implementation of the training program.
This module is prepared to help you achieve the required competency,

in “BREAD AND PASTRY PRODUCTION NC II”.
This will be the source of information for you to acquire knowledge

and skills in this particular competency independently and at your own
pace, with minimum supervision or help from your facilitator.
Remember to:
 Work through all the information and complete the activities in
each section.
 Read information sheets and complete the self-check. Answer keys
are included in this package to allow immediate feedback.
Answering the self-check will help you acquire the knowledge content of
this competency.
 Perform the task sheets and job sheets until you are confident
that your output conforms to the performance criteria checklist that
follows the sheets.
 Submit outputs of the task sheets and job sheets to your
facilitator for evaluation and recording in the Accomplishment
Chart. Outputs shall serve as your portfolio during the institutional
competency evaluation.
A certificate of achievement will be awarded to you after passing the

evaluation. You must pass the institutional competency evaluation for this
competency before moving to another competency.

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Bread and Pastry Production NC II
COMPETENCY-BASED LEARNING MATERIALS
List of Competencies
No. Unit of Competency Module Title Code
Preparing and
Prepare and produce TRS741379
1. producing bakery
bakery products
products
Prepare and produce Preparing and producing TRS741380

2.
pastry products pastry products
Prepare and present Preparing and

TRS741342
3. gateaux, tortes and presenting gateaux,
cakes tortes and cakes
Prepare and display Preparing and TRS741344

4.
petits fours displaying petits fours
TRS741343
5. Present desserts Presenting desserts

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MODULE CONTENT
UNIT OF COMPETENCY Prepare and Produce Bakery Products
MODULE TITLE Preparing and Producing Bakery Products
MODULE DESCRIPTOR:
This module covers the knowledge and skills required by bakers

and pastry cooks to prepare and produce a range of high-quality bakery
products in commercial food production environments and hospitality
establishments.
NOMINAL DURATION: 8 hours
LEARNING OUTCOMES:
At the end of this module, you MUST be able to:
1. Prepare and Produce Bakery Products
2. Decorate and Present Bakery Products
3. Store Bakery Products
ASSESSMENT CRITERIA:
1. Acquired the proper knowledge on the different baking ingredients
and its uses.
2. Classify the different baking products and product characteristics
according to established and enterprise standards.
3. Identify appropriate tools and equipment that are used according to
required pastry and bakery products and standard operating
procedure.
4. Applied proper knowledge and various mixing techniques in baking
bakery products according to established standards.

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LEARNING OUTCOME NO. 1 PREPARE AND PRODUCE
BAKERY PRODUCTS
Contents:
1. Different ingredients in baking

2. Classification of baking products and its characteristics
3. Baking tools, equipment and materials
4. Various mixing techniques in baking bakery products
Assessment Criteria:
1. Acquired the proper knowledge on the different baking ingredients and

its uses.
2. Classify the different baking products and product characteristics
according to established and enterprise standards.
3. Identify appropriate tools and equipment that are used according to
required pastry and bakery products and standard operating
procedure.
4. Applied proper knowledge and various mixing techniques in baking
bakery products according to established standards.
Conditions:
The participants will have access to:
1. Learning module
2. Computer
3. Video materials
4. Tools and equipment
Assessment Method:
1. Written Test
2. Oral Recitation/Assessment
3. Performance Test
4. Observation in the workplace
5. Demonstration

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Learning Experiences
Learning Outcome 1: PREPARE AND PRODUCE BAKERY PRODUCTS

Learning Activities Special Instructions
 Read Information Sheet 1.1-1 This Learning Outcome deals with
Different Ingredients in Baking the development of the institutional
Competency Evaluation Tool which
Answer the Self- Check 1.1-1
Trainers use in evaluating their
Compare answer to Answer Key 1.1-
trainees after finishing a
1
competency of the qualification.
Listen to trainer’s discussion using
PowerPoint presentation on Go through the learning activities
Different Ingredients in Baking outlined for you on the left column
Give computer-based exam and to gain the necessary information
check answer by auto feedback or knowledge before doing the tasks
to practice on performing the
 Read Information Sheet 1.1-2 requirements of the Evaluation
Different Bakery Products and tool.
Product Characteristics
Answer the Self- Check 1.1-2 The output of this LO is a complete
Compare answer to Answer Key 1.1- Institutional Competency
2 Evaluation Package for one
Competency of Bread and Pastry
Listen to trainer’s discussion using NC II. Your output shall serve as
PowerPoint presentation on one of your portfolio for your
Different Bakery Products and Institutional Competency
Product Characteristics Evaluation.
Answer the quiz on Different
Bakery Products and Product Feel free to show your outputs to
Characteristics your trainer as you accomplish
them for guidance and evaluation.
 Read Information Sheet 1.1-3
Baking Tools, Equipment and
Materials
3
PowerPoint presentation about
Baking Tools, Equipment and
Materials
Answer the quiz
Compare answers to Key Correction
Flashing of cards about Baking

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Tools, Equipment and Materials”
Answer the Task Sheet 1.1-3 on
Identify the Baking Tools,
Equipment and Materials”
Evaluate performance using
Performance Criteria Checklist 1.1-3
 Read Information Sheet 1.1-4
Various Mixing Techniques in
Baking Bakery Products
4
PowerPoint presentation on Various
Mixing Techniques in Baking
Bakery Products
Conduct oral
questioning/assessment
View video Presentation on Various
Mixing Techniques in Baking
Bakery Products
Check your answer by listening the
trainer’s comment/feedback
Observe to trainer’s hand
demonstration, discussion and oral
instruction on Various Mixing
Techniques in Baking Bakery After accomplishing all the
Products activities for this Learning
Perform Task Sheet 1.1-4 on Outcome, you are ready to proceed
Perform Various Mixing to the next LO which is the
Techniques in Baking Bakery Arrange Follow-up Support and
Products Assistance.
Evaluate own performance using

performance criteria checklist 1.1-4

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Information Sheet 1.1-1
(Different Ingredients in Baking)
Learning Objectives:
After reading this INFORMATION SHEET, YOU MUST be able to:
1) Enumerate the ingredients used for baking
2) Cite the various functions of each ingredient in baking
Baking Ingredients
Why wheat flour? It is unique among the cereal

flours in that when mixed with water in the right amount
its protein content forms an elastic dough which is
capable of holding gas and which will set to a spongy
structure when heated in the oven.
Three main Types of Flour
1. Bread Flour-This flour has the greatest amount of

protein and thus has high gluten strength. It is
sometimes called “Hard Flour”. It has 12-14%
gluten or protein content. When rubbed between
the fingers, it feels gritty, sandy and dry. When
pressed together between the thumb and the finger,
it does not lump easily.
2. All-Purpose Flour-This is called a “Family Flour”

because it serves general purpose in baking. It has
10-11% protein content. It is of medium gluten
strength and is made from a combination of bread
flour and cake flour sources. When used for bread, it
requires more kneading, mixing should be lessened
to control the gluten development.
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3. Cake Flour- This is sometimes called soft or weak
flour. It has the weakest gluten strength. It has 7-
8% protein content. When rubbed between the
fingers, cake flour feels velvety and smooth. It is
whiter than bread flour or all-purpose flour. When
pressed together between the fingers, it tends to hold
its shape
Liquids Used in Baking

A. Water
 Transforms the protein flour into gluten
 Controls dough consistency
 Dissolves salts and distributes non-flour ingredients
 Moistens and dwells starch to render it digestible
Note: For plain ordinary bread, Water is the only
liquid used. Because of its fat content, milk is
sometimes used in addition to, or instead of water.
B. Milk
 Is the liquid often used in cakes, cookies and sweets
rolls?
 Creates a richer-tasting loaf with a crust.

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Functions of Milk in Dough products:
1. Milk acts as a strengthening agent to flour proteins

because of its casein content.
2. Milk dough is more tolerant to over mixing.
3. With milk as liquid used in the dough, fermentation
takes longer and the dough acidity is reduced.
There is a better aroma because the sour smell is
reduced.
4. The content of milk contributes to the golden-brown
crust color of baked products.
5. Milk improves the grain of bread and its texture.
6. Milk improves the flavor and eating quality of bread.
C. Fruit Juices
Fruit juices of pineapples, mango, orange,
guyabano, etc., are also used as liquids in
baked products. These juices must, however,
be diluted with water.
Sugar used in Baking
Granulated sugar- The crystals of this sugar lend themselves to practically

all uses. This is also called refined sugar.
Confectioner’s sugar- This is sometimes called powdered sugar. It contains
about 3% corn starch to control lumping or crystallization. It is primarily
used in icings and frostings of cakes.
Brown sugar- This contains some caramel, mineral matter and moisture. It
contains some amount of molasses. Sugar has several effects on baked
products.
Eggs in Baking
Eggs are the costliest ingredients in baked Products,
especially cakes and rich sweet dough.
Uses of Eggs in Baking:

1. As leavening agents, the vigorous beating of the egg
whites results in a consistent form of many air
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bubbles surrounded by thin film of egg white
protein. When the foam of egg whites is baked, the
air bubbles expand with heat; the protein coagulates
and loses its elasticity, and sets to a firm structure.
Egg whites determine the volume of chiffon and
sponge cake.
2. Gives color to the baked product. The yolk of the egg
gives the yellow attractive color to the cake product.
3. Egg yolk contains fats that give richness to the baked
products.
4. Flavor eggs have an odor that is very pleasant in baked
products.
5. Nutritive value eggs are rich in nutritional value and
contribute a lot to the value of baked products as
food. Proteins from eggs are complete proteins.
Proteins and fats in eggs are the types that are easily
assimilated by the body. Eggs are also rich in
phosphorus, iron and calcium. Eggs, furthermore,
are also rich in Vitamins A, D, Thiamine and
Riboflavin.
Shortening
When gluten in wheat flour is shortened, the
resulting product is tender. Any fat that increases
the tenderness of a baked product by preventing the
sticking together of gluten strands during mixing is
referred to as shortening.
A. Lard or fat from a hog- is best for breads,

biscuits, pie crusts and a few types of cakes
and cookies. The best lard is not that which is
extracted from the internal organs of a hog, but
that which is taken from the sides and back of
the hog.
B. Butter- used only for cookies and cakes. Butter
is best used for flavor but has an inferior
shortening value. Cakes made with butter are
generally low in volume and have a coarser
grain than those made with high quality
shortening with good creaming characteristics.
C. Hydrogenated vegetable oil- sometimes referred
to as vegetable shortening. It is made from
purified oils such as coconut, corn germ, soy
beans, cotton seeds, etc.
D. Vegetable oils- used in breads. Handling these
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is however difficult and less efficient in dough.
E. Butter oils- used in dough, more than anything
else because of better taste and flavor.
F. Compound lard- combination of vegetable and
animal fat and also used in breads.
G. Edible tallow- derived mainly from cattle fats. It
is used mainly for soap manufacturing.
Uses of Fats in Baked Products:

1. Bread rolls and other yeast-raised baked goods for they
a. Give tenderness and flavor
b. Give better volume on the crust by assisting in gas
retention.
c. Lubricates the gluten strands therefore producing
better volume.
2. Cakes
a. Hydrogenated fats have the best creaming
value which is important in butter cakes
where the “sugar-butter” method of mixing
is used.
b. The ability of butter to form water in fat or
air in fat emulsion is largely responsible for
the tenderness of cakes. The butter
consistency type of cakes demands an
emulsified type of shortening, especially for
a single stage and high ratio formula cake.
3. Cookies and Pastries, the shortening value and
the plasticity or the ability of fat to resist being
squeezed out of place are important. In cookies
an average of 40
% fat is used.
Leavening Agents
1. Physical Leaveners - Air and water vapor or steam as
physical leaveners.
2. Biological Leaveners - yeast is a tiny one-celled
plant that is present all around us. Commercial
yeast is marketed in two forms which are as
follows:
a) Dry or granular- is a dry and dormant yeast, it is
alive but in active form
b) Cake, compressed or fresh- active state in a moist
mixture with starch.
3. Chemical leavening agents-are of two common

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types of chemical leavening agents for baking which
are as follows:
a) Baking soda –sodium bicarbonate of soda
and baking soda is one and the same thing.
Baking soda liberates carbon dioxide, but
in the process.
b) Baking powder – is a leavening agent
produced by mixing soda and acid salt. The
types of baking powder according to the
speed of action are:
 Fast action or tartrate-it releases gas
partly during mixing the dough or
batter.
 Intermediate acting or phosphate
type-gas is released partly during
mixing and the rest during baking.
Uses of leavening agents in baked products
a. To make baked products light and easy to chew

b. To facilitate digestion of baked products.
c. To make the baked products more palatable and appetizing.
Flavoring in Baking
1. Salt- used for baked products should be cleaned and refined.

 It makes food taste good
 It accentuates the flavor of other ingredients.
 It helps in preventing the growth of the bacteria in yeast
leavening dough.
 It removes the flatness of other foods.
2. Flavor-flavorings are extracts from the base fruits
and flowers. Use in baking to add the pleasant odor
of baked products.
3. Cocoa, chocolate and coffee-are popularly used in baking
pies, cakes, cookies etc.
4. Other materials like peanuts, casuy nuts, desiccated
coconuts, ube (yam) and bananas are also used
especially in cakes, to provide a variety of flavor and
to improve the appearance of cakes and cookies.

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Weights and Measurements
One of the things to remember for a successful baking

experience is by knowing how to follow instructions. How much
each ingredient is to be used is specified in the recipe. Accuracy in
measuring is necessary in baking bread, pies and cakes
1. Weight measurement - scale use for weighing is dietetic scale

(500 grams) of the spring balance. The net weight of the food
items placed on the container can be read directly.
2. Volume measurement - cups are use in measuring volume of the
ingredients.
Other means-a convenient means of measuring portion is by noting

down the weights and the volume of manufactured foods as indicated in the
label of the standard package.

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Self- Check 1.1-1
Multiple Choice: Read and analyze the statement carefully. Choose the best
answer and write the letter only in your answer sheet.
1. This is sometimes called soft or weak flour.

a. Cake flour
b. All-purpose flour
c. Bread flour
d. All of the above
2. Has the greatest amount of protein and thus has high gluten strength?
a. Cake flour
b. Bread flour
c. All-purpose flour
d. All of the above
3. A flour which has the greatest amount of protein.

a. All-Purpose flour
b. Bread flour
c. Cake flour
d. Cassava flour
4. Which of these leavening agents is best used in ordinary bread making?

a. Baking Soda
b. Baking Powder
c. Egg whites
d. Yeast
5. Sugar that is primarily used for icings and frostings. What do you call it?
a. Brown Sugar
b. Confectioner Sugar
c. Granulated Sugar
d. Sugar in cubes
6. What do you call the baked breads leavened by chemical leavening

agents?
a. Leavened breads
b. Pastries
c. Quick Breads
d. Rolls
7. Which of the following leavening agents is a plant?

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a. Air
b. Baking Powder
c. Baking Soda
d. Yeast
8. What kind of baking ingredients can be used also as a leavening agent?

a. Egg
b. Flour
c. Sugar
d. Water
9. Which of the following below are the factors in baking temperature?

a. Leaven
b. Size of cake
c. Sugar content
d. All of the above
10. There is a mixing technique that makes dough smooth and elastic. What
do you call it?
a. Creaming
b. Cutting-in
c. Kneading
d. Whipping

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ANSWER KEY 1.1-1
1. A
2. B
3. B
4. D
5. B
6. D
7. B
8. A
9. D
10. B

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(Different Bakery Products and its Characteristics)
1) Classify the different bakery products in baking
2) Familiarize with the product characteristics according to established
and enterprise standards
Most everyone has experienced the pleasant sensation of walking into

a bakery and smelling the sweet aroma of fresh-baked goods right out of the
oven. In an age where prepackaged and frozen foods dominate the retail
grocery industry, bakeries provide a refreshing alternative and wide variety
of delicious treats.
Types of Bakery Products
Breads
Breads
are one of the
oldest forms of
food in the world
and are made by
baking dough, a
flour and water
mixture. Other
ingredients such
as salt, fat, milk,
sugar, baking
soda and yeast
can be added.
Breads come in
a variety of forms, including rolls and loaves. Other common ingredients in
bread include nuts, seeds and vegetables.
Doughnuts

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Doughnuts
provide a tasty
snack and can
be eaten for
breakfast.
Usually sweet
and deep fried,
doughnuts
come with a
hole in the
middle or as a
solid piece
filled with
items such as
jelly, creams or
custards.
Doughnuts can
be baked in an
oven instead of
deep fried.
Common doughnut toppings include powdered sugar, glaze and caramel.
Bagels
Bagels,
popular
breakfast items,
are usually
made of yeast
wheat dough
and come in the
form of a ring.
Bagels have a
thick and tough
exterior that is
crisp and often
browned.
Pies
Bakeries sell pies
as dessert items. A pie is
a baked dish consisting
of layers of pastry dough
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that form a shell and have sweet or sour fillings. Pies can also be filled with
meat and eaten as a dinner
Pastries
Pastries refer to baked

goods made with ingredients
that often include butter,
sugar, shortening, flour,
baking powder and eggs.
Pastries, higher in fat
content than breads, include
small desserts and quiches.

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Self- Check 1.1-2
Matching Type: Match column A with column B. Choose the best answer
and write the letter only in your answer sheet.
COLUMN A COLUMN B
______ 1. Refers to baked goods made with a. Doughnuts

ingredients that often include butter,
sugar, shortening, flour, baking powder
and eggs. Pastries, higher in fat content
than breads, include small desserts and
quiches.
_____ 2. These are usually made of yeast wheat b. Breads

dough and come in the form of a ring. It
has have a thick and tough exterior that
is crisp and often browned.
_____ 3. It is one of the oldest forms of food c. Pies

in the world and are made by baking
dough, a flour and water mixture.
_____ 4. It is a baked dish consisting of d. Pastries

layers of pastry dough that form
a shell and have sweet or sour fillings.
_____ 5. It usually sweet and deep fried, it e. Bagels

come with a hole in the middle or
as a solid piece filled with items such
as jelly, creams or custards.

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ANSWER KEY 1.2
1. D
2. E
3. B
4. C
5. A

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(Baking Tools, Equipment and Materials)
1) Classify baking tools and equipment classification, usage,
maintenance and safety practices
2) Identify appropriate tools and equipment is used according to required
pastry and bakery products and standard operating procedure
Baking Equipment:
1. Mixers
Mixers are one of the essential tools in baking. Although a small
quantity of dough can be mixed by hand, electric mixers are required in
large scale baking such as those in commercial bakery.
 Electric hand mixer

This type of mixer is one of the most common equipment used in
baking as shown in Figure 1 above.
 Tabletop mixers have the capacity of 4.75 to 19 L with the following
main attachments:
o Paddle- is used for general mixing
o Wire whip- is used for beating egg foams and cream
o Dough arm- is used for mixing and kneading yeast dough.
It is important to make sure that you are using the right attachment in your
mixer to produce a good quality product.

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2. Proofer
A proofer is a special box in which the ideal conditions
for fermenting yeast dough can be created. The box maintains
s a preset warm temperature and humidity level appropriate to
the specific dough.
3. Ovens
It is a workhorse of the bakery and pastry shop. They are essential for
producing breads, cakes, pasties, cookies and other baked products. Ovens
are enclosed spaces in which food is heated, usually by hot air (except in the
case of microwave ovens, which are not especially useful in the bakeshop.)
 Deck Oven – Deck ovens are so called because the

item to be baked- either on sheet pans or, in the case
of some breads, freestanding - are placed directly on
the bottom, or deck, of the oven. There are no racks for
holding pans in deck ovens. Deck ovens are also called
Stack ovens because several may be stacked on top of
one another.
 Rack Oven - A rack oven is a large oven into which entire racks full of
sheet pans can be wheeled for baking. Normal baker’s
racks hold 8 to 24 full-size sheet pans, but racks made
specifically to go into rack ovens usually hold 15 to 20
pans. Rack ovens hold 1 to 4 of these racks at once. The
ovens are also equipped with steam injectors.
 Mechanical Oven - In a mechanical oven, the food is in motion while
it bakes. The most common type is a revolving oven, in which the
mechanism is like that of a Ferris wheel. This mechanical action
eliminates the problem of hot spots, or uneven baking, because the
mechanism rotates the foods throughout the oven. Because of their
size, mechanical ovens are especially useful in high-volume
operations. Revolving ovens can be equipped with steam injectors.
 Convection Oven - Convection ovens contain
fans that circulate the air and distribute the
heat rapidly throughout the interior. The forced
air makes foods cook more quickly at lower
temperatures. However, the strong forced air
can distort the shape of items 5 made with
batters and soft dough, and the airflow may be
strong enough to blow baking parchment off
sheet pans.

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Hand Tools are a broad one, encompassing large and small items, some
more familiar than others. Those described here are considered
indispensable to a bakeshop or Commercial baking establishment.
Pans and Molds found in the hot kitchen are also used in the bakeshop. For
example, saucepans are used to boil syrups and to cook creams and fillings.
Pans and molds are essential for the bakery product.
Saucepan - a deep cooking pan, typically round, made

of metal, and with one long handle and a lid.
Double boiler - is a kitchen tool used for applying gentle

heat on the stovetop, for delicate tasks like making
hollandaise sauce, melting chocolate, pasteurizing egg white
for buttercream icing or preparing custards such as crème
anglicize.
Brioche mold - a flared pan with fluted sides for making

brioche
Cake pans. Most cake pans are round, but other shapes, such as hearts,
are available for specialty cakes. Cake pans come in many sizes.
Loaf pan - A rectangular pan, usually with slightly flared sides, used for
baking loaf breads. Loaf pans can also be used for molding refrigerated and
frozen desserts. A special type of loaf pan is the Pullman pan, which has
straight, not flared sides, and a removable lid, for baking Pullman loaves of
bread.

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Sheet pan - A shallow, rectangular pan (1 inch/25 mm deep) for baking sheet
cakes, cookies, rolls, and other baked goods.
Spring form pan. A cake pan with a removable bottom. Used primarily for
baking cheesecakes and other items too delicate to be easily and cleanly
removed from standard cake pans.
Tart pan - A shallow (1 inch/2.5 cm deep) metal pan, usually with fluted
sides, used for baking tarts. Standard pans are round, but square and
rectangular pans are also available. They may be made in one piece or with
a removable bottom to make removal of the baked tart from the pan easier.
Tube pan - A deep cake pan with a tube in the center. The tube promotes
even baking of angel food cakes and similar items.

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Pizza pan – a perforated circular flat sheet intended for cooking pizza to
yield a crispy crust.
MEASURING TOOLS
Measuring spoons - are ideal for small amounts of dry ingredients. Unless a
heaped spoonful is called for, these must be leveled off.
Measuring cups - are ideal for medium to larger amounts of dry ingredients.
Unless compact measurement is required (e.g. brown sugar), these must not
be compacted.
Liquid Measuring Cup - are necessary for the volume measurement of

liquids. They must be checked at eye level to ensure the required depth is
reached
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Weighing scale - Most recipe ingredients are measured by weight, so
accurate scales are important.
Scoops - come in standard sizes and have a lever for mechanical release.
They are used for portioning soft solid foods. The number of the scoop
indicates the number of level scoopfuls per quart.
Sugar thermometer - also called a candy thermometer, is one of the most

important tools in baking. It is used for measuring the temperature, and
hence the concentration, of boiling sugar syrups.
CUTTING TOOLS – Knives and other cutting tools are so essential to the
success of bread and pastry chores.
Offset spatula - the bent blade allows spreading and smoothing batters and
fillings inside pans.
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Serrated knife - Like a slicer, but with a serrated edge. Used for cutting
breads, cakes, and similar items.
Cutting board - used for cutting and slicing different types of ingredients. It
comes in different color schemes which have different purposes.
Pastry Wheel - A round, rotating blade on a handle. Used for cutting rolled-
out dough and pastry and baked pizza.
OTHER TOOLS
Pastry brush - is used to brush items with egg wash, glaze, and so on.
Icing comb - a small plastic tool, usually triangular, with serrated edges in
various patterns, for decorating icings and other pastry and decorative
items.

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Mixing bowl – is a deep bowl that is particularly well suited for mixing
ingredients together. These come in many materials, such as stainless steel,
ceramic, glass, and plastic.
Whisks – Loops of stainless-steel wire fastened to a handle. Whips with a

few stiff wires are used for mixing and blending, and whips with many
flexible wires are used for whipping foams, such as whipped cream and egg
foams. It is also called whisk.
Rolling pin – a manual tool used to flatten dough especially when making
pie.
Wooden spoon - are essential for mixing, stirring and serving. Wooden
spoons are strong, inflexible and poor conductors of heat, which make them
ideal for beating and creaming.
Roller docker – A tool that pierces holes in rolled-out dough to prevent

bubbling during baking. It consists of a handle attached to a rotating tube
fitted with rows of spikes.
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Strainer – A round-bottomed, cup-shaped tool made of screen mesh or
perforated metal, with a handle on one side. Used for separating solids from
liquids, such as draining the juice from fruit. Screen-mesh strainers can
also be used for sifting dry ingredients, like a sieve.
Parchment paper - Also called baking paper or silicone paper, it is used to

line pans, parchment eliminates the need for greasing them. Also used to
make piping cones for decorative work.
Cooling rack - A wire rack used to hold baked goods while cooling. The rack
allows air circulation around the items.
Blowtorch - A tool used for caramelizing and controlled browning of various

pastry items, and for caramelizing the sugar topping of crème brûlée. Butane or
propane is used as fuel, depending on the model.
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Self- Check 1.1-3
Identification: Identify the appropriate answer in each statement. Write the

answer in your answer sheet.
_____________________ 1. It is used to mix, blend or stir baking mixtures.

_____________________ 2. It is used for baking, heating or drying foods.
_____________________ 3. A manual tool used to flatten dough especially
when making pie.
_____________________ 4. It is a deep bowl that is particularly well suited for
mixing ingredients together. These come in many materials, such as
stainless steel, ceramic, glass, and plastic.
_____________________ 5. It is used for cutting and slicing different type of
ingredients. It comes in different color schemes which have different
purposes.
_____________________ 6. A shallow, rectangular pan (1 inch/25 mm deep) for
baking sheet cakes, cookies, rolls, and other baked goods.
_____________________ 7. A deep cooking pan, typically round, made of metal,
and with one long handle and a lid.
_____________________ 8. A round-bottomed, cup-shaped tool made of screen
mesh or perforated metal, with a handle on one side. Used for separating
solids from liquids, such as draining the juice from fruit.
_____________________ 9. Also called baking paper or silicone paper, it is used
to line pans, parchment eliminates the need for greasing them. Also used to
make piping cones for decorative work.
_____________________ 10. It is a kitchen tool used for applying gentle heat on
the stovetop, for delicate tasks like making hollandaise sauce, melting
chocolate, pasteurizing egg white for buttercream icing or preparing
custards such as crème anglicize.

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ANSWER KEY 1.1-3
1. Electric Mixer
2. Oven
3. Rolling Pin
4. Mixing Bowl
5. Cutting Board/Chopping Board
6. Sheet Pan
7. Sauce Pan
8. Strainer
9. Parchment Paper
10. Double Broiler

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TASK SHEET 1.1-3
Title: Identify the Baking Tools, Equipment and Materials
Performance Objective: Given the tools and equipment, you should be

able to identify different tools, equipment and materials in preparation of
chocolate ganache following the enterprise standard and preferences.
Supplies/Materials : Butter, Cocoa powder/sweetened

chocolate bar, milk
Equipment : Mixing bowl, Measuring Cup, Measuring

Spoon, Spatula, Rubber Scraper, Double Broiler
Time : 1.5 hrs.
Steps/Procedure:
1. Wear appropriate Personal Protective Equipment (PPE).
2. Look for appropriate tools in the equipment circulation area.
3. Prepare the tools in your demonstration area for checking.
4. Present the identified tools to your trainer.
Assessment Method:
Demonstration and Oral Recitation/Assessment

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CRITERIA
YES NO
Did you….
1. Wear Personal Protective Equipment?
2. Identify the appropriate tools?
3. Properly prepared tools and equipment?
4. Properly presented the tools and equipment to the
trainer?
5. Prepare/Clean the equipment/tools/utensils and
materials used?
6. Observe cleanliness and sanitation at all times?

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(Various Mixing Techniques in Baking Bakery Products)
1) Applied proper knowledge and various mixing techniques in baking
bakery products substituting baking ingredients according to
established standards.
2) To demonstrate/perform the various mixing techniques in baking
bakery products.
Baking is one of the delicate culinary arts, which requires careful and
precise measurements, ingredients, cooking temperatures, and techniques.
Although the fine balancing act of baking is intimidating to some, any home
cook can become a baker with the right ingredients and baking supplies, a
bit of patience, and reliable recipes.
1. Always Have the Correct Butter Consistency

Butter is the start line point of food, so it is important to own it
prepped as the recipe suggests. The temperature of butter can affect the
texture of baked goods. There are three different consistencies of butter that
baking recipes typically call for: softened, chilled (or frozen like in scones),
and melted.
Chilled butter that has been well chilled in the refrigerator or freezer
so that it will not melt during mixing. This helps create flaky pockets in
recipes like pie crust. Melted butter should be liquefied and lukewarm. If
melted butter is too hot, the batter and eggs will be cooked.
2. Room Temperature is a KEY

When we mention temperature, a recipe entails temperature eggs or
any dairy ingredients like milk or yogurt, make sure you will follow suit. The
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room temperature of ingredients emulsifies much easier into batter, which
creates a uniform texture throughout your baked goods.
3. Read the Recipe before Beginning
Reading ahead will help you know the how, why, where, and when of
what you are close to do. It will take you 1-5 minutes and could save you
from wasting your ingredients (and money!) on a failed dessert.
4. Always Have Ingredients Prepped
Measure your ingredients before beginning a recipe. Read through the

ingredients, get them prepared and ready on your counter, then read the
recipe fully. There is little room for error after you begin recipes this way.
5. Learn How to Measure

Baking is a science. Excellent baking requires precise ratios, proven
techniques, and successful recipes that have been tested for taste. Unlike
cooking, you can’t just bake something by throwing some ingredients
together, mess it up and eat it anyway! One of the most crucial parts of
baking is measuring ingredients properly. Problems are common if
measurements are incorrect. Having a firm grasp of measuring techniques is
important. Measure dry ingredients in measuring cups or spoons– these are
specially designed for dry ingredients. Spoon and level (aka―spoon and
sweep‖) your dry ingredients. This means that you should use a spoon to fill
the cup and level it off.
6. Weigh Your Ingredients
A gram or ounce is often a gram or an oz. But a cup isn’t always a cup.

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7. Get an Oven Thermometer
When you set your oven to 350°F, it is not really 350°F inside. It
could only be off by a touch – 10 degrees about. Or over that – 100 degrees
or perhaps more! for baked goods. An inaccurate oven can ruin your food,
the hours spent on the recipe, the cash spent on ingredients, and leave you
hungry for dessert.
8. Keep Your Oven Door Closed

You now know how the oven’s temperature can ruin a recipe. But
what can completely throw off the oven temperature is constantly opening
and shutting that oven to peek at your baking cupcakes.
9. Chill Your Cookie Dough

If a recipe requires chilling the cookie dough, don’t skip that step. If a
recipe yields super sticky cookie dough, chill it before rolling and baking.
Chilling firms up cookie dough, decreasing the chance of spreading. Chilling

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cookie dough not only ensures a thicker, more solid cookie but an
accentuated flavor.
Mixing Techniques Used in Baking

Mixing methods greatly affect flour mixtures and its resulting
product. Various techniques have been developed for efficiency and
convenience. Some of them are as follows:
 Creaming – rubbing one or two ingredients in a bowl with the help of

a wooden spoon or electric mixer to make a soft fluffy mixture. The
creamed mixture should have both smooth and grainy particles.
 Cutting in – mixing fat and flour with the use of a pastry blender or
two knives in a scissor-like manner. This method cuts fat into small
pieces, coating them with flour to create coarse, granular mixtures for
pastries and biscuits.
 Folding – this is working with ingredients very gently to retain air in

the mixture. It often involves one delicately textured ingredient such
as beaten egg white or whipped cream, which would be reduced to
nothing if handled crudely, and a batter type mix.

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 Cut and fold – a combination of two motions cutting vertically
through the mixture and turning over and over by gliding the spoon or
rubber scraper across the bottom of the mixing bowl at each turn.
 Beating – it is done to incorporate air in a mixture by mechanical

agitation. It could be finished with the help of special gadgets like wire
whips, egg beaters or electric food mixers or with a fork.
 Stirring – it is often done with a wooden spoon, rotating it through a

mixture as long as necessary usually until the ingredients are
combined.
 Whipping – it is a process of beating eggs and cream to fill them with

air and make them thick and fluffy.

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 Sifting – it is a process of separating coarse particles in the
ingredients by passing through a sieve. Air is incorporated through
this method.

NTTA
Self- Check 1.1-4
Identification: Below are statements describing the different mixing

techniques used in producing bakery products. Choose the correct
word/term from the box and write your answer in your test notebook.
Creaming Cutting-in Stirring

Beating Whipping Sifting
Folding Cut and Fold
_____________________ 1. Separating coarse particles in the ingredients by

passing through a sieve.
_____________________ 2. Rub one or two ingredients in a bowl with the tip of

a wooden spoon or electric mixer.
_____________________ 3. Mixing fat and flour using a pastry blender or two

knives in a scissor- like manner.
_____________________ 4. Working with two ingredients very gently to retain

air in the mixture.
_____________________ 5. Beating eggs and creaming to fill with air and make
them thick and fluffy.

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ANSWER KEY 1.1-4
1. Sifting
2. Creaming
3. Cutting-in
4. Folding
5. Whipping

NTTA
TASK SHEET 1.1-4
Title: Perform Various Mixing Techniques in Baking Bakery Products
Performance Objective: Given the baking ingredients tools and

equipment you should be able to perform various mixing techniques in
baking bakery products in accordance to standard.
Supplies/Materials : All-purpose flour, Baking powder, Baking
Soda, Salt, Sugar, Egg, Butter
Equipment : Mixing bowl, Measuring Cup, Measuring

Spoon, Rubber Scraper, Knife, Sifter, Wire Whisk, Mixer
Time : 1.5 hrs.
Steps/Procedure:
1. Wear appropriate Personal Protective Equipment (PPE).
2. Prepare/Clean the equipment/tools/utensils and materials used.
3. Fill the mixing bowl with the ingredients required by the mixing
technique.
4. In measuring, use a measuring cup for proper quantity of the flour,
fill the cup by pressing firmly until it is full, and then level with the
edge of a knife or spatula.
5. For cutting, use an appropriate knife to measure the accurate
quantity of butter.
6. Using the proper tools, equipment and materials, perform the
different mixing techniques to the trainer in accorder to enterprise
standard (e.g. Creaming, Cutting-in, Folding, Cut and Fold, Beating,
Stirring, Whipping and Sifting)
7. Cleanliness and sanitation should be observed at all times.
8. Evaluate your work using the Performance Checklist.
Assessment Method: Observation in the workplace and Demonstration

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CRITERIA
YES NO
Did you….
1. Wear Personal Protective Equipment?
2. Prepare/Clean the equipment/tools/utensils and
materials used.
3. Use the precise ingredients required by a mixing
technique?
4. Properly performed the different mixing techniques
to the trainer in accordance with enterprise
standard?
5. Used an appropriate knife to measure the accurate
quantity of butter?
6. Observe cleanliness and sanitation at all times?

NTTA

C - B L M: Ompetency Ased Earning Aterials

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COMPETENCY-BASED LEARNING

BREAD AND PASTRY PRODUCTION NC II

PREPARE AND PRODUCE BAKERY PRODUCTS

PREPARING AND PRODUCING BAKERY

Trainer’s Date Developed: Document No. NTTA-TM1-07

Welcome to the module in BREAD AND PASTRY

The unit of competency “Prepare and Produce Bakery Products”

The goal of this course is the development of practical skills in

This module is prepared to help you achieve the required competency,

This will be the source of information for you to acquire knowledge

A certificate of achievement will be awarded to you after passing the

Trainer’s Date Developed: Document No. NTTA-TM1-07

No. Unit of Competency Module Title Code

Prepare and produce Preparing and producing TRS741380

Prepare and present Preparing and

Prepare and display Preparing and TRS741344

Trainer’s Date Developed: Document No. NTTA-TM1-07

UNIT OF COMPETENCY Prepare and Produce Bakery Products

MODULE TITLE Preparing and Producing Bakery Products

This module covers the knowledge and skills required by bakers

NOMINAL DURATION: 8 hours

Trainer’s Date Developed: Document No. NTTA-TM1-07

1. Different ingredients in baking

1. Acquired the proper knowledge on the different baking ingredients and

The participants will have access to:

Trainer’s Date Developed: Document No. NTTA-TM1-07

Learning Outcome 1: PREPARE AND PRODUCE BAKERY PRODUCTS

Trainer’s Date Developed: Document No. NTTA-TM1-07

Evaluate own performance using

Trainer’s Date Developed: Document No. NTTA-TM1-07

Why wheat flour? It is unique among the cereal

Three main Types of Flour

1. Bread Flour-This flour has the greatest amount of

2. All-Purpose Flour-This is called a “Family Flour”

Liquids Used in Baking

Trainer’s Date Developed: Document No. NTTA-TM1-07

1. Milk acts as a strengthening agent to flour proteins

Sugar used in Baking

Granulated sugar- The crystals of this sugar lend themselves to practically

Uses of Eggs in Baking:

A. Lard or fat from a hog- is best for breads,

Uses of Fats in Baked Products:

Trainer’s Date Developed: Document No. NTTA-TM1-07

Uses of leavening agents in baked products

a. To make baked products light and easy to chew

1. Salt- used for baked products should be cleaned and refined.

Trainer’s Date Developed: Document No. NTTA-TM1-07

One of the things to remember for a successful baking

1. Weight measurement - scale use for weighing is dietetic scale

Other means-a convenient means of measuring portion is by noting

Trainer’s Date Developed: Document No. NTTA-TM1-07

1. This is sometimes called soft or weak flour.

3. A flour which has the greatest amount of protein.

4. Which of these leavening agents is best used in ordinary bread making?

6. What do you call the baked breads leavened by chemical leavening

7. Which of the following leavening agents is a plant?

Trainer’s Date Developed: Document No. NTTA-TM1-07

8. What kind of baking ingredients can be used also as a leavening agent?

9. Which of the following below are the factors in baking temperature?

Trainer’s Date Developed: Document No. NTTA-TM1-07

Trainer’s Date Developed: Document No. NTTA-TM1-07

Most everyone has experienced the pleasant sensation of walking into