Professional Documents
Culture Documents
Final CBLM
Final CBLM
Final CBLM
Qualification
BREAD AND PASTRY PRODUCTION NC II
Title
You may already have some or most of the knowledge and skills covered
in this learner's guide because you have:
been working for some time
already completed training in this area.
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.
Talk to your trainer and agree on how you will both organize the
Training of this unit. Read through the module carefully. It is divided
into sections, which cover all the skills, and knowledge you need to
successfully complete this module.
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 until you are confident that your output
conforms to the performance criteria checklist that follows the sheets.
As you work through the activities, ask for written feedback on your
progress. Your trainer keeps feedback/ pre-assessment reports for this
reason. When you have successfully completed each element, ask your
trainer to mark on the reports that you are ready for assessment
When you have completed this module and feel confident that you
have had sufficient practice, your trainer will arrange an appointment
with registered assessor to assess you. The results of your assessment
will be recorded in your competency Achievement Record.
CORE COMPETENCIES
CONTENTS Page
How to use this CBLM 2
Bread and Pastry Production NC II Core Competencies 4
Module Content 6
Learning Outcome #2 7
Learning Experiences/Activities 9
Definition of Terms 11
Table of Specification (TOS) 14
Pre-Test 15
Answer Key 20
BIBLIOGRAPHY 66
CBLM Date Developed: Document No.
Bread and Pastry June 2017 Issued by:
Production NCII Date Revised: NTTA
2021 Page 5 of 66
“Prepare and Produce Developed by:
Bakery Products ” Ranilyn Urbiztondo REVISION # 1
MODULE CONTENT
Qualification: BREAD AND PASTRY PRODUCTION NCII
Introduction:
This unit deals with the knowledge and skills required by bakers and
pastry cooks (patissiers) to prepare and produce a range of high-quality
bakery products in commercial food production environments and
hospitality establishments.
Learning Outcomes:
Assessment Criteria:
CONTENTS:
ASSESSMENT CRITERIA:
CONDITIONS:
METHODOLOGIES:
Lecture/Discussion
Demonstration/Application
Video Presentation
Oral Presentation
ASSESSMENT METHODS:
Oral questioning
Written examination
Observation
Demonstration
Learning Outcome # 2
Term Explanation
Acidity Sourness is the taste caused by the presence of acids in
solution. Different types of fermentation produce
different acids. When milk sours, lactic acid is formed,
and when vinegar is made from apples or grain, ascetic
acid is formed. Sour rye bread is made by the addition of
sours or ferments containing bacteria, which produce
various acids, but mostly lactic and ascetic.
Alcohol The alcohol formed during the fermentation of sugar by
yeast is ethyl alcohol, the same alcohol found in beer and
whisky (chemically known as ethanol)
Ambient Temperature of the surrounding area, room temperature
Temperature
Antioxidant A material which, when added to a product, extends the
life of the product by protecting it against oxidisation.
Appearance Visual stimulation, whether or not it looks attractive
Ascorbic acid Vitamin C
Baking Time Time taken to complete the baking process
Boiling point 100°C
Bake Out Bake for the full extent
Bake/Baking Subjecting food to heat inside an enclosed area: oven
Bakers Flour Flour which produces dough’s having good gas retention
properties and strong, elasticity. Usually associated with
higher protein content.
Batch A given quantity determined by the amount needed.
Bind Combining two or more ingredients to form a mixture.
Creaming The process of beating sugar and fat for the purpose of
incorporating air.
Docking Punching a number of vertical impressions into a dough
so that the dough will expand uniformly without bursting
during baking.
Dusting flour A flour used to prevent sticking of products to the bench
or equipment.
Egg wash Egg or egg yolk with some milk or water added, for
brushing products prior to baking to improve colouring
and to give a glossy sheen when baked.
CBLM Date Developed: Document No.
Bread and Pastry June 2017 Issued by:
Production NCII Date Revised: NTTA
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Term Explanation
Elasticity The property whereby dough’s regain their original shape
after having been stretched or otherwise distorted.
Enzyme A substance produced by living organisms which has the
power to bring about changes in organic materials.
Fermentation The chemical changes of an organic compound due to
the action of living organisms (yeast or bacteria), usually
producing a leavening gas.
Formula A recipe giving ingredients, amounts to be used and a
method of combining them.
Gelatinise Heated water entering a starch granule, rupturing it, and
allowing the contents to spill out and form a colloidal
suspension.
Glaze A coating that is applied to baked products for protection
and appearance.
Gluten The protein of wheat flour which combines with water
forming a rubbery mass which retains the gas and steam
in baking and gives volume to the product.
Kneading To manipulate dough by folding and pressing until the
required consistency is obtained.
Lean dough A dough that is not very rich in fat, sugar and eggs, or
one that contains a smaller percentage of these
ingredients than the average.
Leavening Raising or lightening by air, steam or gas (carbon
dioxide). The agent for generating gas in a dough or
batter is usually yeast or baking powder.
Leavening Agent Ingredients used to introduce carbon dioxide, like yeast
or baking powder.
Moulding Manipulation of dough to provide a desired size and
shape.
Moulding Manipulating dough into the desired shape.
Oxidization The colouring of certain fruits due to exposure to air.
Proof (American) The rise of yeast dough’s during proving, usually referred
to as the amount of increase in volume of the product
after being shaped and before going to the oven: half
prove = 50% increase in volume three-quarter prove =
75% increase full prove = doubling in volume.
Prove (Australian) The rise of yeast dough’s during proving, usually referred
to as the amount of increase in volume of the product
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Term Explanation
after being shaped and before going to the oven: half
prove = 50% increase in volume three-quarter prove =
75% increase full prove = doubling in volume.
Prover A cabinet into which yeast goods are placed before
baking.
Leavening Agent Ingredients used to introduce carbon dioxide, like yeast
or baking powder.
Quark A mild tasting curd cheese. It is moist in texture and
used in fillings and toppings.
Rich Dough One that contains more than average of the enriching
ingredients fat, sugar and eggs.
Shortening Fat or oil used to tenderise baked products.
Sifting To pass through a fine sieve for effective blending, for
aerating and to remove foreign or oversized particles.
Skinning The drying out and forming of skin on uncovered
doughs.
Slack dough A dough containing excess water.
Water absorption Water required to produce a dough of a desired
consistency. Flours vary in ability to absorb water. This
depends upon the age of the flour, moisture content,
wheat from which it was milled, storage conditions and
milling process.
Zest The finely grated oily coloured outer skin of washed,
untreated citrus fruit.
Zitron The candied fruit of the cedrat tree, green to yellow in
colour; the flavour of its fleshy aromatic part is desirable
in European festive baking.
PRE-TEST
MULTIPLE CHOICE
4. When you apply thinly this decoration to top unbaked product, it will
bake and leave a nice crust on finished product. What is this?
a. Crumbles
b. Frosting
c. Icing sugar
d. Boiled jam
5. The decoration with flavor and pipe into finished product in place of
fresh dairy cream is known as ______________.
a. Fruit décor
b. Crème patissiere
c. Boiled jam
d. Icing sugar
7 Which of the following is the proper way of topping bread with icing
sugar?
a. Apply on top without sifting.
b. Sift and apply on top of bread with no glaze.
c. Sift and apply on top of glazed bread.
d. Sift and apply on unbaked bread.
14. If you are going to prepare cheese fillings, which of the following is
the best choice:
a. cheddar
b. quark
c. easy-melt
d. mozzarella
15. What will happen if you add too much sugar syrup on bread?
a. The bread shines brightly.
b. The bread will crystallize.
c. The bread will be soggy.
d. No evident change.
17. For Danish pastry, the best time to apply boiled apricot jam is
__________.
a. when the bread just came out of the oven.
b. before baking.
c. during mixing.
d. after the bread had cooled.
20. What are added to fresh dairy cream that makes it the most
commonly used fillings?
a. olive oil and egg
b. sugar and vanilla essence
CBLM Date Developed: Document No.
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Production NCII Date Revised: NTTA
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c. cheese and almond oil
d. cream of tartar
21. What binds the fruit and add moist mouth feel in Danish bread
decoration?
a. crème patissiere?
b. icing sugar
c. sugar syrup
d. dairy cream
29. If you are going to prepare sugar syrup, what is the best proportion?
a. 2 cups water, 1 cup sugar
b. 2 cups water, 2 cups sugar
c. 3 cups water, 1.5 cups sugar
d. 1.5 cups water, 3 cups water
Multiple Choice
1. D 11. A 21. A
2. B 12. A 22. B
3. A 13. B 23. B
4. A 14. B 24. B
5. B 15. C 25. B
6. C 16. B 26. B
7. B 17. A 27. B
8. B 18. C 28. A
9. 6 19. D 29. B
10. D 20. B 30. A
Learning Objectives:
After reading this INFORMATION SHEET, the trainee will be able to:
GLAZES
Royal Icing Heavy paste of egg Used in general Does not need
whites and piping or delicate refrigeration
confectioner’s work. Decorating Air dried
sugar beaten with cookies and decorations last
a little vinegar or bread houses. for months
lemon juice. Can Tints to pastel to
be made in dark colors.
different
consistencies
>Sugar syrup
Glaze, normally 1 to part sugar, 1-part water
boiled and let cool.
This is referred to as stock syrup. The
formula may vary but they are all called the
same.
>Icing sugar
Can be sifted over the final baked product with no glaze applied.
>Fondant
Fondant can be applied after removing from
oven. Fondant needs to be tempered if a
shine is required on the finished product.
Fondant can be thinned to required
consistency.
Fondant should be touching dry when it has
been applied and cooled.
After glazing with fondant roasted, shaved or
chopped nuts can be used to decorate the
end product.
Fondant is boiled sugar that is used to coat
or decorate morning goods. It is easy to use
but needs to be tempered correctly to achieve the “gloss‟ or shine.
FUDGE ICING
Ingredients
Method
Ingredi
ents
1
cup
powdered sugar
1/2 teaspoon vanilla
1/2 tablespoons milk
Method
>Frostings
Frosting is sugar and fat blended together with some water added to
soften.
It is composed of 80% icing Sugar with 20% fat ratio and 5% water.
Special emulsified shortening works well here as they will hold more
water.
Ingredients
Method
In a large bowl, with electric mixer at low speed, combine sugar, butter,
milk and vanilla. Beat at medium speed 1 to 2 minutes, until creamy. If
desired, add more milk until frosting is spreading consistency.
Variations
Peanut Butter Crunch: Substitute peanut butter for butter; sprinkle
either candy peanut butter pieces or chopped peanuts over frosting.
>Bienenstich
This is a sweet dough of varying sizes that have been coated with a
mixture of almonds, sugar, butter, honey and cream and which has
been heated and cooled before being placed on to the unbaked dough.
It is warmed to body temperature and spread thinly over unbaked
product. When baked it should have a golden crust of nut topping.
When cool the product can be sliced and filled with a crème pâtissière
filling or served plain.
CBLM Date Developed: Document No.
Bread and Pastry June 2017 Issued by:
Production NCII Date Revised: NTTA
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It can be produced in large pieces or in thin sheets for slicing and
cutting into individual pieces.
GANACHE
500ml Cream
1000g Chocolate
50ml Rum, dark, (optional)
Method
FILLINGS
>Crème pâtissière
Starch thickened milk that can be flavoured and coloured to enterprise
requirements. It is stable at high temperatures and will sit at room
temperatures for extended periods.
Many commercial mixes contain preservatives that extend shelf life at
room temperatures.
Ingredients
750ml Milk
200g Sugar
100g Cornflour
420g Eggs
10ml Vanilla Essence
250ml Milk
Method
1. Place 750ml milk and sugar into a pot. Heat this almost to the boil.
2. Place sugar and cornflour into bowl and blend together. Add 4 eggs
and blend until smooth.
3. Add remainder of the eggs, vanilla essence and milk. Blend until
smooth and no lumps.
4. Take the hot milk and pour ½ into the bowl with the cornflour mix.
Blend together, pour back into hot milk in pot and return to heat.
5. Bring to the boil, whisking all the time. Whisk until the mixture has
boiled. Remove from the heat and place into wide flat tray to cool.
Cover with plastic wrap so a skin does not form.
>Fruit fillings
Most fruits used as filling need to be stabilised in a starch gel.
This is because when sugar is added to fruit it will dissolve and the free
liquid boils inside the dough and is detrimental to the finished product.
Fruits will need to be cooked before being used in fillings. Some fruits
may not cook inside the dough before the dough has baked.
Canned fruits are economical when used in fillings for Danish and
streusel doughs.
Solid pack ‘Pie’ fillings can be purchased to fit this need. This is fruit in
a can that has no added water or syrup. However, when sugar is added
to this is does dissolve so that liquid needs to be stabilised.
There are proprietary powders that can be added to fruit mixes. These
are pre-gelatinised gels. They rehydrate when added to the pie mixes
and hold the moisture in suspension.
Ingredients
Method
1. Blend clear gel and sugar together well. Add water and whisk quickly
and thoroughly to form a smooth gel.
2. Fold fruit through gel and mix well.
3. Place into container and keep chilled until needed.
Sour cherries are popular in Europe and are used in the classic Black
Forest Cake.
Ingredients
POPPYSEED FILLING
Ingredients
75g Milk
125g Poppy seeds, crushed
100g Sugar
40g Butter
50g Egg
50g Marzipan
50g Cake crumbs
5g Cinnamon
Method
>Cream
Whipped fresh cream flavoured with sugar and vanilla has always been
popular as a filling but needs to be kept in a controlled environment. It
is not suited to hot climates.
>Nut fillings
Nuts can be ground and mixed with sugar and liquids to form pastes.
Ingredients
Method
ASADO FILLING
Siopao is a round white steamed bun stuffed with pork, beef, shrimp,
or salted egg and flavored with sweet or spicy sauces. It is very filling, and is
usually eaten by Filipinos on the go as snacks in mid-afternoons.
Siopao is originally from China where is it called baozi. It is also popular in
Thailand where it is called salapao.
Ingredients
3 tablespoons lard or
shortening
2 pounds pork,
chopped into small pieces
2 tablespoons cornstarch, diluted in 1/4 cup water
2 tablespoons garlic, minced
1 large onion, minced
4 tablespoons sugar
CBLM Date Developed: Document No.
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Production NCII Date Revised: NTTA
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4 tablespoons soy sauce
1 tablespoon hoisin sauce
3 tablespoons oyster sauce
Method
Ingredients
Method
1. In a skillet, heat oil over medium heat. Add onion and garlic and sauté
for 2 minutes or until onion has browned and softened.
Ingredients
½ bar butter
1∕3 cup brown sugar
½ c bread crumbs
½ t vanilla
Method
Ingredients
Method
PINEAPPLE FILLING
Ingredients
2 eggs
CBLM Date Developed: Document No.
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Production NCII Date Revised: NTTA
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½ cup melted butter
1 cup crushed pineapple with juice
1 teaspoon vanilla extract
Method
Self-Check 1.2-1
MATCHING TYPE
This all-purpose lemon glaze recipe is just right for adding a touch
more sweetness to scones or muffins. It makes a modest amount—just ⅓
cup—enough to glaze a dozen treats with about 1 teaspoon each. If you
Criteria YES NO
Learning Objectives:
After reading this INFORMATION SHEET, the trainee will be able to:
CBLM Date Developed: Document No.
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Production NCII Date Revised: NTTA
2021 Page 37 of
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1. To decorate bakery products using decorative techniques
>Sugar syrup
The simplest and this must be added while the product is still hot;
brush lightly and quickly over the surface. If too much is added it will soak
into product and make soggy.
>Icing sugar
Sift over Danish pastry that is not coated
in apricot jam.
>Fondant
Apply after tempering and when product has cooled. When cooled the
fondant should have an appealing shine.
>Bienenstich
Bienstich glaze is applied before product is baked.
A mixture of flaked almonds hone, cream and sugar is cooked on stove
to amalgamate.
Can be stored in refrigerator until required.
To use: warm slightly until it flows off the spoon. Apply evenly and thinly
over the top of unbaked dough piece.
When baked in the oven the sugars caramelise and when cooled the
topping has an appealing flavour and colour. The top will also have a
crunch from the sugar and nuts.
The topping must be brown before removing from the oven or it will not
be crisp and crunchy. Care must be taken not to burn the sugar. It will
then be bitter and be black in colour.
FILLINGS
>Fresh Dairy Cream
Flavoured with sugar and vanilla essence.
Slice cooled product like buns and
donuts and pipe whipped cream into centre;
these products will need to be stored in
controlled environment as the cream melts in
warm environment and can have
unacceptable bacterial growth if not
controlled.
>Crème Pâtissière
CBLM Date Developed: Document No.
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Flavour and pipe into finished product in place of fresh dairy cream. It
can be used in Danish pastry with fruit to act as binding agent for fruit and
add moist mouth feel:
It can be placed in or onto the yeast good before or after baking.
If it is placed on the outside of the product it will need to be glazed before
being presented for consumption. Starch thickened products will dry on the
surface when exposed to the air diminishing the eating quality.
>Nut fillings
Make into paste with sugar and spices then use in Danish pastries.
Toppings
>Gels
Apply to top of fruits added to Danish
pastries after baking.
>Fruit Decors
Fresh or canned fruits can be added to
baked pastries. A pocket can be baked then
crème patisserie is added with strawberries
as the fruit. Strawberries are delicate and do
not bake well like apricots.
These will be glazed with gel to add
shine and eye appeal.
Product decorated with fresh fruits will have a limited life but, as most
yeast goods are consumed on the day of production, this is not a big issue.
>Crumbles
Apply thinly to top of unbaked product and it will bake and leave a
nice crust on finished product. Crumbles add textural diversity and interest
to the finished product.
>Frosting
Apply to baked product after cooling. These will have a lighter
sweetness than fondant due to the fat content. They add pleasant mouth
feel and interest to the finished product.
Garnishing is an art
1. Generally speaking, garnishes should be edible.
2. Beauty is obtained through simplicity. Garnishes should appear natural,
fresh, and dainty-never overworked or overdone.
3. All garnishes should be suitable in character and size to the bread.
4. The flavor of edible garnishes should be in keeping with the food.
5. A few small groups of garnish are often more attractive than a continuous
decorative scheme.
6. A garnish must be neatly arranged in a fashion that will enhance the
bread with which it is to be used.
7. Colors should harmonize-never clash.
8. The serving dish as well as the garnish used must be considered.
9. Garnishes need not be expensive.
10. The setting must be viewed as a whole. Harmonious plate or platter
arrangements can be ruined if they clash with the table color scheme or
the lighting of the room.
Self-Check 1.2-2
CBLM Date Developed: Document No.
Bread and Pastry June 2017 Issued by:
Production NCII Date Revised: NTTA
2021 Page 41 of
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ESSAY
1. Sugar syrup
2. Fondant
3. Frosting.
4. Crumbles
5. Bienenstich
Score Description
4 Answer is appropriate to the question. Content is
factually correct.
3 Answer is appropriate to the question. Content
may have one or two factual errors.
3 Content relates peripherally to the question;
contains significant factual errors
1 Content unrelated to question.
2. Fondant - Apply after tempering and when product has cooled. When
cooled, the fondant should have an appealing shine.
3. Frosting - Apply to baked product after cooling. These will have a
lighter sweetness than fondant due to the fat content.
5. Bienenstich - warm slightly until it flows off the spoon. Apply evenly
and thinly over the top of unbaked dough piece
Score Description
4 Answer is appropriate to the question. Content is
factually correct.
3 Answer is appropriate to the question. Content
may have one or two factual errors.
3 Content relates peripherally to the question;
contains significant factual errors
1 Content unrelated to question.
Ingredients:
1 cup confectioners’ sugar
2 teaspoons milk
2 teaspoons light corn syrup
¼ teaspoon almond extract
Assorted food coloring
Steps/Procedure:
1. In a small bowl, stir together confectioners' sugar and milk until
smooth. Beat in corn syrup and almond extract until icing is
smooth and glossy. If icing is too thick, add more corn syrup.
2. Divide into separate bowls, and add food colorings to each to
desired intensity. Dip cookies, or paint them with a brush.
Assessment Method:
Performance Criteria Checklist
Learning Objectives:
You might be wondering how one loaf of bread differs from any other
loaf of bread, but any quality bakery will be able to tell you that there
certainly is a difference. While you might not be employed at a quality
bakery, it’s absolutely possible for you to be able to quality-check bread like
the best of them. Below, we’ve crafted a guide that describes five of the most
important qualities you should be looking for in a great loaf of bread.
>Crust
>Air Pockets
Wheat flour is commonly used to make bread because it holds two gluten-
forming proteins, but some bakers over-work their dough and end up with a
bread that’s far too dense. What you should be looking for in fresh bread is
a variety of bubble sizes.
>Glossy Interior
Not every bread should look wet on the inside, but a quality bread will have
a slightly glossy finish on the inside. In addition, it will spring back when
you press your finger into it.
>Flavor
If a bread bakery claims to make a good flavored bread, you should be able
to smell that flavor before you even bite into a piece. Any decent bread
should have a good flavor; it shouldn’t taste like eating air!
>Finish
BREADS
AND ROLLS
Color Uniform golden brown top Uniform golden brown Even rich brown color;
and bottom; inside outside; inside creamy creamy white inside and
creamy white; free from white or slightly yellow free from streaks
yellow or brown spots but free from streaks
Shape and Uniform in shape and size; Uniform shape and Well proportioned,
size with straight sides and a size; well-rounded symmetrical with a
smooth level top; pebbled top; free from well-rounded top.
the volume is at least peaks or cracks.
Troubleshooting Chart
Crust Colour too Dark. Frying temperature too high Calibrate and adjust
Dough too young Allow longer fermentation
Shortening breakdown or Filter or replace
dirty
Frying time too long Check frying time.
(do not fry by colour)
Crust Colour too Light Frying temperature too low. Calibrate and adjust.
Dough too old. Handle 2nd and 3rd cuts
Over-fermented. Reduce fermentation time
Excessive scrap added to Add 10% maximum
dough
Frying time too short Check frying time.
(do not fry by colour)
Dough takes too long Dough temperature too low Adjust water temperature
To rise in bowl Not enough yeast
Bad yeast
Production Room too cold
Dough rises too fast Dough mixed too warm Adjust water temperature
Over fermented
Excessive scrap added to Add 10 % maximum
dough
SCORING BREAD
By following this plan, they will be able to find out the good and bad
points of their bread and then, by ascertaining the causes of any poor
qualities, will be in a position to make improvements. So that the beginner
may learn how to judge the qualities of her bread, she should study
carefully the accompanying score card and its explanation.
SCORE CARD
External Appearance:
Shape 5%
Size 2%
Crust:
Shade 2%
Uniformity of Color 2%
Character 2%
Depth 2-8 %
Lightness 20 %
Internal Appearance
Even distribution of gas 10 %
Moisture 5%
There are certain number of points are given to a loaf of bread for
appearance, both external and internal, for lightness, and for flavor. To
determine these qualities best, allow the loaf to cool thoroughly after baking.
Then consider the various points, and decide how nearly perfect the loaf is
in respect to each one of them. Add the numbers that are determined upon,
and the result obtained will show how the bread scores.
If the required color extends uniformly over the entire loaf, the bottom
and the sides, as well as the top, 2 more is added to the score of the crust
for uniformity of color. After these points are scored, a slice of bread
should be cut from the loaf in order that the remaining points may be
scored. As fresh bread does not cut easily, and as a well-cut slice must be
had for this purpose, special care must be taken to obtain the slice.
Therefore, sharpen a large knife and heat the blade slightly by holding
it near a flame; then cut a slice at least 1/2 inch thick from the loaf before
the blade has had time to cool.
1. C
2. E
3. B
4. D
5. A
CRITERIA YES NO
Did you….
3. Bakery items are finished according to desired product
characteristics
1. apply hygiene and safety principles according to
established standards and procedures
Display in bakery
Most are displayed on trays that contain up to 12 portions. Service is
taken from the back of the tray. Larger pieces might be presented
individually on doyley and cardboard bases.
Doyleys are used extensively in presentation
especially of larger product to be displayed
individually. It is also a barrier between the
product and service ware and to protect from
surface contamination
From the restaurant show case or buffet trolley
When purchasing your morning coffee, a selection
of bakery goods will be displayed for customer
selection. At the café they will be behind a safety
barrier.
Service ware
These are the platter trays and plates that are used to display and
serve product in cafes and dining rooms. They can also be used in
conjunction with doyleys between product and service ware.
Fill a jar with colorful spring cookies. Make sure that the jar is big
enough to fit about 15 or 20 cookies. Once the jar is filled, you can decorate
a spring-themed covering for the lid of the jar. To do the covering, make a
circle on a paper using a round plate. Then, glue the circle onto a piece of
colorful fabric. Green, yellow and red are great colors for spring. Cut out the
circle with sewing scissors. Lastly, wrap the piece of fabric on the jar rim
with twine.
Procedures:
Part A:
1. Prepare the sugar syrup by heating equal parts water and white
granulated sugar over medium heat. Stir the mixture until the
sugar dissolves, and begins to develop a syrup-y texture. Then
bring to a boil. Turn the heat to low as soon as the syrup starts
to boil and continue to cook on low heat for 15 minutes. Next,
take the glaze off the stove and let it cool.
Part B:
2. Arrange the Danish pastry on a tray.
3. Using the pastry brush, brush it with sugar syrup.
4. Pipe the crème pâtissière over the pastry.
5. Brush the bottom of each fruit slice before placing it on the
pastry.
6. Arrange fresh, sliced fruit over the top of the creamed pastry
with the edges of each piece overlapping slightly with the
previous piece.
7. Arrange the fruit in concentric rings on a round pastry, starting
Criteria YES NO