CBLM bpp2 1

COMPETENCY BASED LEARNING MATERIAL
Sector: Tourism
Qualification: Bread and pastry PRODUCTION NC II
Unit of Competency: Prepare Bakery Products
Module Title: Preparing Bakery Products
Name of Institution:
NEW LUCENA POLYTECHNIC COLLEGE
Technical Education and Skills Development Authority

East Service Road, South Superhighway, Taguig, Metro Manila
LIST OF COMPETENCIES
NO. UNIT OF COMPETENCY MODULE TITLE CODE
BASIC COMPETENCIES
1 PARTICIPATE IN WORKPLACE PARTICIPATING IN 500311
COMMUNICATION WORKPLACE 105
COMMUNICATION
2 WORK IN A TEAM WORKING IN A TEAM 500311
ENVIRONMENT ENVIRONMENT 106
3 PRACTICE CAREER PRACTICING CAREER 500311
PROFESSIONALISM PROFESSIONALISM 107
4 PRACTICE OCCUPATIONAL PRACTICING OCCUPATIONAL 500311
HEALTH AND SAFETY HEALTH AND SAFETY 108
PROCEDURES PROCEDURES
COMMONCOMPETENCIES
1 DEVELOP AND UPDATE DEVELOPING AND UPDATE TRS311
INDUSTRY KNOWLEDGE INDUSTRY KNOWLEDGE 201
2 OBSERVE WORKPLACE OBSERVING WORKPLACE TRS311
HYGIENE PROCEDURES HYGIENE PROCEDURES 202
3 PERFORM COMPUTER PERFORMING COMPUTER TRS311
OPERATIONS OPERATIONS 203
4 PERFORM WORKPLACE AND PERFORMING WORKPLACE TRS311
SAFETY PRACTICES AND SAFETY PRACTICES 204
5 PROVIDE EFFECTIVE PROVIDING EFFECTIVE TRS311
CUSTOMER SERVICES CUSTOMER SERVICES 205
BREAD AND PASTRY Date Developed: Document No.

PRODUCTION NCII May 12, 2014 Issued by:
PREPARING AND Developed by: Page 2 of 86
PRODUCING PASTRY NLPC Revision #
PRODUCTS 01
No. Unit of competency Module Title Code
CORE competencies
1 PREPARE AND PRODUCE PREPARING AND TRS7413
BAKERY PRODUCTS PRODUCING BAKERY 79
PRODUCTS
PASTRY PRODUCTS PRODUCING PASTRY 80
PRODUCTS
3 PREPARE AND PRESENT PREPARING AND TRS7413
GATEAUX TORTES AND PRESENTING GATEAUX, 42
CAKES TORTES AND CAKES
4 PREPARE AND DISPLAY PRERARING AND TRS
PETITS FOURS DISPLAYING PETITS 741344
FOURS
5 PRESENT DESSERTS PRESENTING DESSERTS TRS7413
43
HOW TO USE THIS MODULE
Welcome to the Module “PREPARING AND PRODUCING BAKERY
PRODUCTS”. This module contains training materials and activities for you to
complete.
The unit of competency “PREPARE AND PRODUCE BAKERY PRODUCTS”
contains knowledge, skills and attitudes required for a BREAD AND PASTRY
PRODUCTION NC II course.
You are required to go through a series of learning activities in order to
complete each of the learning outcomes of the module. In each learning outcome
there are Information Sheets, Operation Sheets, Job Sheet and Activity Sheets.
Follow these activities on your own and answer the Self-Check at the end of each
learning activity.
If you have questions, don’t hesitate to ask your facilitator/trainer for
assistance.
Recognition of Prior Learning (RPL)
You may already have some of the knowledge and skills covered in this
module because you have:
 Been working for some time
 Already have completed training in this area.
If you can demonstrate to your traines/instructor that you are competent in a
particular skill or skills, talk to him/her about having them formally recognized so
you don’t have to do the same training again. If you have a qualification or
Certificate of Competency from previous trainings show it to your teacher. If the
skills you acquired are still current and relevant to this module, they may become
part of the evidence you can present for RPL. If you are not sure about the currency
of your skills, discuss it with your trainor.
After completing this module ask your trainors/instructor to assess your
competency. Result of your assessment will be recorded in your competency profile.
All the learning activities are designed for you to complete at your own pace.
Inside this module you will find the activities for you to complete followed by
relevant information sheets for each learning outcome. Each learning outcome may
have more than one learning activity.

PRODUCTS 01
Qualification : Bread and Pastry Production NC II
Unit of Competency : Prepare and Produce Bakery Products
Module Title : Preparing and Producing Bakery Products
Module Descriptor :
SUMMARY OF LEARNING OUTCOMES:

Upon completion of the module you should be able to:
LO1. Prepare bakery products
LO2. Decorate and present bakery products
LO3. Store bakery products
ASSESSMENT CRITERIA:
After completion of the lesson in this module, you should be able to;
 Select, measure weigh ingredients according to recipe or production
requirements and established standards and procedures.
 Prepare variety of bakery products according to standard mixing procedures
and desired products characteristic.
 Use appropriate equipment a according to required bakery products and
standard operating procedures.
 Bake bakery products according to techniques and appropriate conditions
and enterprise requirement and standards
 Select required oven temperature and to bake goods in accordance with the
desired characteristic standards recipe specifications and enterprise
practices.
 Prepare a variety of filling and coating/icing glazes and decorations for
bakery products
 Fill and decorate bakery products
 Present baked bakery products
 Store bakery products
 Select packaging appropriate for preservation of product freshness.

PRODUCTS 01
PRE-REQUISITE :
Before going through this module, you must have to finish the following:
BASIC COMPETENCIES:
1. Participate in workplace communication.
2. Work in a team environment
3. Practice career professionalism
4. Practice Occupational Health and safety
COMMON COMPETENCIES:
1. Develop and update industry knowledge
2. Observe workplace hygiene procedures
3. Perform computer operations
4. Perform workplaces and safety practices
5. Provide effective customer services

PRODUCTS 01
LEARNING OUTCOME # 1 PPEPARE PASTRY PRODUCTS
CONTENTS:
 Ingredients used in bakery products
 Measured and weigh ingredients
 Prepare variety of ingredients
 Mixing procedures
 Characteristic of bakery products
 Different equipment used in bakery products
 Techniques used in bakery products
 Temperature used in baking bakery products
 Select, measured weighed ingredients according to recipe or production
 Prepared variety of bakery products according to standard mixing
procedures and desired products characteristic.
 Used appropriate equipment a according to required bakery products
and standard operating procedures.
 Baked bakery products according to techniques and appropriate
conditions and enterprise requirement and standards
 Select required oven temperature and to bake goods in accordance with
the desired characteristic standards recipe specifications and
enterprise practices.
CONDITION:
Trainees must be provided with the following:
1. WORKPLACE LOCATION
2. EQUIPMENT
 Computer
 LCD
3. TOOLS, ACCESSORIES AND SUPPLIES
 Mixing bowl
 Measuring cup
 Measuring spoon
 Utility tray

PRODUCTS 01
 Graduated measuring cup
 Palette knife
 grater
 ladles
 chopping board
 wire whisk
 wooden spoon
 ladles
 sauce pan
 rubber scraper
 sheet pan
 decorating tips
 pie cutter
 muffin pan
 flour sifter
 Loaf pan
4. TRAINING MATERIALS
 Bond Paper
 Ball pens
 Competency Standards,
 Training Regulations
METHODOLOGIES:
 Lecture/discussion
 Self-paced instruction
 Group Discussion
 Demonstration and return demonstration
ASSESSMENT METHOD:
 Written Examination
 Demonstration of practical skills
 Direct observation
 Interview

PRODUCTS 01
LEARNING EXPERIENCES
LEARNING OUTCOME #1: PREPARE AND PRUDUCE BAKERY PRODUCTS
1. Read Information Sheet No. 1 - If you feel you have understood

Information sheet No. 1. Answer
( Baking Principles )
progress check No. 1.
- Compare your answer to the answer

2. Answer Progress checklist key. If you reached the passing score of
progress check No. 1 you can move on
to Information sheet No. 2
- If you did not reach the passing mark,
read information sheet No. 1 again and
answer progress check No. 2.
- If you feel you have understood
Information sheet No. 2, answer
progress check No. 2
3.Read information sheet No. 2 - Compare your answer you the answer
(Measuring Techniques) key, If you reached the passing score of
Progress Check No. 2 , you can move
on to Information sheet No. 3
- If you did not reach the passing mark,

4. Answer progress No. 2 read information sheet No. 2 again and
answer progress check No. 2
- After observing and viewing the

procedure or preparing muffins, practice
the procedure and if you feel you are
ready, perform task No. 1 to your trainer.

PRODUCTS 01
- Using the observation checklist on
5. Observed and View demonstration on preparing muffins, your instructor will
assess your competence and if you are
preparing muffins.
deemed competent, you can proceed to
the next task.
- If you fail, practice the procedure using

the procedure checklist as your guide
and perform the procedure again to your
6. Procedure checklist No. 1 trainer.
(Double chocolate chips Muffins)
- Using the observation checklist for

Buko pie, your instructors will assess
your competence and if you are deemed
7.Procedure Checklist No.2 competent, you can proceed to the next
(Buko Pie) task.
-If you fail, practice the procedure

checklist as you guide and perform the
procedure again to you trainer.
- Using the observation checklist for

Empanada, your instructor wills asses
8. Procedure Checklist No.3 your competence and if you are deemed
competent, you can proceed to the next
(chocolate chips cookies) task.
Congratulations! You can now proceed
to the next learning outcome decorate
and present pastry and bakery
products

PRODUCTS 01
PRODUCTS 01
PRODUCTS 01
PRODUCTS 01
COMPETENCY BASED LEARNING MATERIAL
Sector:
TOURISM
Qualification:
BREAD AND PASTRY PRODUCTION NC II
Unit of Competency:
PREAPARE AND PRODUCE PASTRY PRODUCTS

PRODUCTS 01
Module Title:
PREPARING AND PRODUCING PASTRY PRODUCTS
TECHNICAL EDUCATION AND SKILLS DEVELOPMENT

AUTHORITY
New Lucena Polytechnic College
New Lucena, Iloilo
LIST OF COMPETENCIES
NO. UNIT OF COMPETENCY MODULE TITLE CODE
BASIC COMPETENCIES
1 PARTICIPATE IN WORKPLACE PARTICIPATING IN 500311
COMMUNICATION WORKPLACE 105
COMMUNICATION
2 WORK IN A TEAM WORKING IN A TEAM 500311
ENVIRONMENT ENVIRONMENT 106
3 PRACTICE CAREER PRACTICING CAREER 500311
PROFESSIONALISM PROFESSIONALISM 107
4 PRACTICE OCCUPATIONAL PRACTICING OCCUPATIONAL 500311
HEALTH AND SAFETY HEALTH AND SAFETY 108
PROCEDURES PROCEDURES
COMMONCOMPETENCIES
1 DEVELOP AND UPDATE DEVELOPING AND UPDATE TRS311
INDUSTRY KNOWLEDGE INDUSTRY KNOWLEDGE 201
2 OBSERVE WORKPLACE OBSERVING WORKPLACE TRS311
HYGIENE PROCEDURES HYGIENE PROCEDURES 202
3 PERFORM COMPUTER PERFORMING COMPUTER TRS311
OPERATIONS OPERATIONS 203
4 PERFORM WORKPLACE AND PERFORMING WORKPLACE TRS311
SAFETY PRACTICES AND SAFETY PRACTICES 204
5 PROVIDE EFFECTIVE PROVIDING EFFECTIVE TRS311
CUSTOMER SERVICES CUSTOMER SERVICES 205

PRODUCTS 01
No. Unit of competency Module Title Code
CORE competencies
BAKERY PRODUCTS PRODUCING BAKERY 79
PRODUCTS
PASTRY PRODUCTS PRODUCING PASTRY 80
PRODUCTS
3 PREPARE AND PRESENT PREPARING AND TRS7413
GATEAUX TORTES AND PRESENTING GATEAUX, 42
CAKES TORTES AND CAKES
4 PREPARE AND DISPLAY PRERARING AND TRS
PETITS FOURS DISPLAYING PETITS 741344
FOURS
5 PRESENT DESSERTS PRESENTING DESSERTS TRS7413
43

PRODUCTS 01
HOW TO USE THIS MODULE
Welcome to the Module “PREPARING AND PRODUCING PASTRY
PRODUCTS”. This module contains training materials and activities for you to
complete.
The unit of competency “PREPARE AND PRODUCE PASTRY PRODUCTS”
contains knowledge, skills and attitudes required for a BREAD AND PASTRY
PRODUCTION NC II course.
You are required to go through a series of learning activities in order to
complete each of the learning outcomes of the module. In each learning outcome
there are Information Sheets, Operation Sheets, Job Sheet and Activity Sheets.
Follow these activities on your own and answer the Self-Check at the end of each
learning activity.
If you have questions, don’t hesitate to ask your facilitator/trainer for
assistance.
Recognition of Prior Learning (RPL)
You may already have some of the knowledge and skills covered in this
module because you have:
 Been working for some time
 Already have completed training in this area.
If you can demonstrate to your traines/instructor that you are competent in
a particular skill or skills, talk to him/her about having them formally recognized
so you don’t have to do the same training again. If you have a qualification or
Certificate of Competency from previous trainings show it to your teacher. If the
skills you acquired are still current and relevant to this module, they may become
part of the evidence you can present for RPL. If you are not sure about the
currency of your skills, discuss it with your trainor.
After completing this module ask your trainors/instructor to assess your
competency. Result of your assessment will be recorded in your competency
profile. All the learning activities are designed for you to complete at your own
pace.
Inside this module you will find the activities for you to complete followed by
relevant information sheets for each learning outcome. Each learning outcome
may have more than one learning activity.

PRODUCTS 01
Qualification : Bread and Pastry Production NC II
Unit of Competency : Prepare and Produce Pastry Products
Module Title : Preparing and Producing Pastry Products
Module Descriptor : This unit deals with knowledge and skills required
by the bakers and pastry cook (patissiers) to prepare and produce a range of
high quality pastry products in commercial food production environment and
hospitality establishment
SUMMARY OF LEARNING OUTCOMES:

Upon completion of the module you should be able to:
LO1. Prepare pastry products
LO2. Decorate and present pastry products
LO3. Store pastry products
After completion of the lesson in this module, you should be able to;
 Select, measure weigh ingredients according to recipe or production
 Prepare variety of pastry products according to standard mixing procedures
and desired products characteristic.
 Use appropriate equipment a according to required pastry products and
standard operating procedures.
 Bake pastry products according to techniques and appropriate conditions
and enterprise requirement and standards
 Select required oven temperature and to bake goods in accordance with the
desired characteristic standards recipe specifications and enterprise
practices.
 Prepare a variety of filling and coating/icing glazes and decorations for
pastry products
 Fill and decorate pastry products
 Present baked pastry products
 Store pastry products
 Select packaging appropriate for preservation of product freshness.

PRODUCTS 01
PRE-REQUISITE :
Before going through this module, you must have to finish the following:
BASIC COMPETENCIES:
1. Participate in workplace communication.
2. Work in a team environment
3. Practice career professionalism
4. Practice Occupational Health and safety
COMMON COMPETENCIES:
6. Develop and update industry knowledge
7. Observe workplace hygiene procedures
8. Perform computer operations
9. Perform workplaces and safety practices
10. Provide effective customer services

PRODUCTS 01
LEARNING OUTCOME # 1 PPEPARE PASTRY PRODUCTS
CONTENTS:
 Ingredients used in pastry products
 Measured and weigh ingredients
 Prepare variety of ingredients
 Mixing procedures
 Characteristic of pastry products
 Different equipment used in pastry products
 Techniques used in pastry products
 Temperature used in baking pastry products
 Select, measured weighed ingredients according to recipe or production
 Prepared variety of pastry products according to standard mixing
procedures and desired products characteristic.
 Used appropriate equipment a according to required pastry products
and standard operating procedures.
 Baked pastry products according to techniques and appropriate
conditions and enterprise requirement and standards
 Select required oven temperature and to bake goods in accordance with
the desired characteristic standards recipe specifications and
enterprise practices.
CONDITION:
Trainees must be provided with the following:
5. WORKPLACE LOCATION
6. EQUIPMENT
 Computer
 LCD
7. TOOLS, ACCESSORIES AND SUPPLIES
 Mixing bowl
 Measuring cup
 Measuring spoon
 Utility tray
 Graduated measuring cup
 Palette knife
 grater

PRODUCTS 01
 ladles
 chopping board
 wire whisk
 wooden spoon
 ladles
 sauce pan
 rubber scraper
 sheet pan
 decorating tips
 pie cutter
 muffin pan
 flour sifter
 Loaf pan
8. TRAINING MATERIALS
 Bond Paper
 Ball pens
 Competency Standards,
 Training Regulations
METHODOLOGIES:
 Lecture/discussion
 Self-paced instruction
 Group Discussion
 Demonstration and return demonstration
ASSESSMENT METHOD:
 Written Examination
 Demonstration of practical skills
 Direct observation
 Interview

PRODUCTS 01
LEARNING EXPERIENCES
LEARNING OUTCOME #1: PREPARE PASTRY PRODUCTS
Learning Activities Special Instructions

1. Read Information sheet No. 2.1-1 on Read information sheet. After reading
Ingredients used in pastry products the learner is encourage to answer the
self check.
2. Answer Self Check. 2.1-1 Compare answers with the answer
key. You are required to get all
answers correct. If not, read the
information sheets again to
answer all questions correctly.
3.Read Information sheet No.2.1-2 measured and Read information sheet. After reading
weigh ingredients the learner is encourage to answer the
self check.
4 Answer Self Check. 2.1-2
5. Read Information sheet No.2.1-3 prepare
variety of ingredients
6. Answer Self Check. 2.1-3
7. job sheet 2.1-1 on mixing procedures
3.Operation sheet no.2.1-1 on How to operate an Use Performance Criteria to evaluate your own
oven work.
Present your work to your trainer for evaluation
3. Operation sheet no 2.1-2 Use Performance Criteria to evaluate your own
work.
4. Operation sheet no. 2.1-3 Use Performance Criteria to evaluate your own
work.
5. Read Information sheet No. 2.1-1 on Read information sheet. After reading
ingredients used in preparing pastry the learner is encourage to answer the
products self check
6. Answer Self Check. 2.1-1 Compare answers with the answer key. You are
required to get all answers correct. If not, read
the information sheets again to answer all
questions correctly
7 task sheet 2.1-1 on weighing of dry ingredient Use the Performance Criteria Checklist to
evaluate your own work.

PRODUCTS 01
8.task sheet 2.1-2 on weighing of liquid Use the Performance Criteria Checklist to
ingredients evaluate your own work.
9. Read Information sheet No. 2.1-3 Read information sheet. After reading
the learner is encourage to answer
the self check
10. Answer Self Check. 2.1-3 Compare answers with the answer key. You are
required to get all answers correct. If not, read
the information sheets again to answer all
questions correctly
11.TASK SHEET 2.1-3 ON MIXING
Use the Performance Criteria Checklist to
12.TASK SHEET 2.1-3 ON CREAMING Use the Performance Criteria Checklist to


PRODUCTS 01
INFORMATION SHEET No 2.1-1
TOOLS AND EQUIPMENT IN PREPARING PASTRY PRODUCTS
Learning Objectives:
At the end of this Information Sheet, the trainee is expected to:
1. Identify the tools and equipment and their uses in preparing pastry products
Kinds of Baking Tools & Equipment

. form for baking image by Aleksandr Ugorenkov from Fotolia.com
1. Rolling Pins
Rolling pins come in all sizes, lengths and types of materials, but the most common are
wooden pins with or without handles. There are also silicone pins as well as fancy
(pattern-making) models for specific tasks. Regardless of the type of pin you choose, it's a
matter of getting used to the feel of it and how much flour it needs to keep the dough from
sticking to it. You need a rolling pin if you intend on making pastry, tea biscuits, cut-out
cookies, donuts and other delicacies, but not for cakes, breads, muffins or squares. When
choosing a pin, consider the length - if you plan on making large pies or several butter
tarts, you might want to get a longer one, so you can roll out a larger pastry. That being
said, a shorter pin (less pastry) is easier to handle and roll, if you're new to baking.
2. Mixing Bowls
Whether you bake a lot or only on special occasions, at least one or two large mixing bowls
are a must. You can use any type of bowl - plastic, ceramic, glass or stainless, as long as
you have enough room to mix the amount of ingredients. If you plan on making several
loaves of bread, you would need an extra large bowl for mixing the dough to the point
PRODUCTS 01
where you turn the dough out onto a board to knead. You'll more likely want to have more
than a couple of mixing bowls and different sizes are very practical. When it comes to
making cakes, many recipes will call for dry ingredients to be mixed in a smaller bowl, to
be transferred later into a second, larger bowl that contains the wet ingredients. Mixing
bowls are very versatile kitchen equipment that can be used for serving dishes, salads or
left-overs.
3. Cookie Cutters, Presses, Rosette Makers
If you plan on making cut-out cookies - where you roll out the dough with a rolling pin and
cut out the cookies - you'll need a few cookie cutters. Likewise if donuts are on your to-do
list. A cookie press is used with a simple dough recipe to make pressed or formed dainty
cookies, more commonly enjoyed around the holidays. Presses are easy and fun to use,
and results look amazing. Cutters and presses are economical to buy and very durable.
Rosettes are a different kind of cookie, deep fried using a rosette or timbale iron.
4. Baking Sheets, Pans, Muffin Tins
Baking pans come in various sizes and shapes from sheets for baking cookies, pans for
cakes, bread or muffins to shaped or Bundt cake pans. If you want to bake a variety of
goods, you'll probably need one or two of each type. For cakes and dessert mixes, you
should have a 9"x13" pan for standard cakes, as well as an 8" or 9" square pan for smaller
mixes. While cookie baking sheets are tin or stainless, you'll need to decide between
silicone, tin or glass for cake and bread pans. Muffin tins are available in tin or silicone. Tin
pans come in either plain or with a nonstick coating which helps with food removal and
clean-up, but these pans require more care. Silicone bakeware is popular with some and
not so with others. If you do try out silicone pans, follow my tips for best results and
remember that they are not nonstick and should be greased before using as you would do
with a tin pan.
5. Measuring Cups, Spoons

PRODUCTS 01
In order to follow any baking recipe, measuring cups and spoons are essential. You'll also
find that having duplicate cups can be very handy. You can choose any type of measuring
cups and spoons in plastic, stainless or glass, and you'll find the see-through (glass) one,
two and four-cup measuring cups very practical for baking and cooking. Standard
measuring cup sets usually have a 1-cup, 1/2-cup, 1/3-cup and 1/4-cup measures - and
you will use these different sizes depending on the recipe.
6. Spatulas, Wooden Spoons and Whisks
The term spatula refers to several types of kitchen utensils including: rubber or silicone
tools to blend or scrape the food from the bowl; metal, silicone or plastic egg turners or
flippers. You need at least a couple of rubber or silicone spatulas to scrape the bowl, as
well as a small metal spatula to serve desserts. A few wooden spoons for mixing and
blending are also handy. An icing spatula, which is a long flat off-set knife, makes it easier
to ice a cake. A couple of wire or silicone whisks are also very practical baking utensils.
7. Minute Timer, Candy Thermometer
You can simply use the range timer if your's is so equipped, but having a small minute
timer can be very practical. It allows you to take the timer outdoors with you or to another
room, so you can hear it and know that you should check or remove your baking. Having
more than one timer is handy when you are cooking and baking.
There are various types of thermometers, but the most common one used in baking is a
candy thermometer if you plan on making candies, chocolates or boiled frostings.
8. Cooling Rack

PRODUCTS 01
While you can just cool cakes or breads by removing from the pan onto a board, the
bottom of the baked goods tends to become soggy. But if you use a cooling rack, the
baking cools evenly because air can flow around it. If you want to make it easier to store,
choose a cooling rack size based on the type of baking items you usually bake.
9. Pastry Blender, Pastry Cutter
While they sound similar and are often referred to as the same type of pastry tool, a
blender is somewhat different than a cutter. A pastry blender is used during the mixing of
the pastry dough. It also has lots of other applications, such as blending the flour, sugar
and butter for a fruit crisp or mashing boiled eggs for egg salad. A pastry blender is a
basic essential tool for mixing pastry.
 Pastry Blender Offers Better Blending
A pastry cutter on the other hand, is used after the dough has been rolled, to cut out
shapes as you would do with cookie cutters, or to cut strips of dough with a rotary-type of
cutter, for fancy pie crust tops or other pastry delicacies. Depending on the type of baking
you will be doing, you may find having a pastry cutter very convenient.
10. Parchment Paper, Muffin Liners, Silicone Liners
Some home bakers cannot be without parchment paper to line their baking sheets and
pans, while others tend to grease the tins. Parchment paper helps with cake removal,
does make pan cleaning quicker and it keeps them from discoloring.
PRODUCTS 01
 Compare Prices of Parchment Paper
Muffin liners are big on convenience, cleaning and ease of handling. Their low cost makes
them very affordable and worth having on hand for cupcakes and muffins.
 Compare Prices of Muffin Liners
Silicone baking sheet liners are an alternative to using parchment paper in flat baking
sheets. They have become very popular because they help the cookies to bake thoroughly
and evenly, while keeping pans easy to clean.
Essential Tools for Bread Baking

You don’t need many kitchen tools to get started baking your first loaf of bread, just a
bowl, wooden spoon, and loaf pan. But, if you want to expand beyond baking a simple loaf
of white or wheat bread then it’s time to get the proper tools of the trade. This list of ten
essential tools for bread baking is the perfect list to follow for getting yourself started
baking as well as for gift giving for the new homeowner.
1. Mixing Bowl Set
A good set of mixing bowls is essential to bread baking. When making fancy breads or the
simpler quick breads, you will often need more than one bowl for mixing the ingredients.
Bowl sets that have three different size bowls are what you’ll want to cover your baking
needs.
2. Wooden Spoons
Plastic spoons break when used to mix bread dough and metal spoons should never be
used to make bread. Wooden spoons are essential for bread baking and, if you buy a good
set, they will last you a lifetime with proper care.
3. Zester

PRODUCTS 01
Many bread recipes call for lemon or orange zest (grated peel). Zesters are easy to use and
the breads you make from fresh lemon or orange peel will taste unbelievably delicious.
4. Cheese Grater
Cheese breads are always popular. You will need a good cheese grater for the blocks of
cheese you buy (its cheaper to buy blocks than packages or dry, grated cheese).
5. Wood Rolling Pin
Whether you’re making sticky buns or cinnamon swirls, you’ll need a good, trusty rolling
pin to roll out the dough. Always choose a sturdy wood rolling pin. The one I use was my
grandmother’s rolling pin and was given to me by my mother. I have no doubt that it’ll be
around for at least another 2 generations.
7. Pastry Brush

PRODUCTS 01
You need a pastry brush to cover loaves with butter or egg white before the loaf goes into
the oven. The butter brushed loaves have extra buttery flavor while the egg white is used
to hold poppy seeds or sesame seeds in place.
8. Wood Cutting Board
I’ve gone through many different kinds of cutting boards over the years and I always
return to my favorite wood board. Unlike the plastic boards that last for a short while, a
good quality wood board lasts a lifetime. Cutting boards are needed for chopping
ingredients, kneading dough, and shaping dough.
9. Bread Knife
A dull bread knife can ruin a lovely loaf of bread. Get a good quality, sharp bread knife that
you will only use for bread cutting.
Measuring by weight instead of volume:

PRODUCTS 01
American home cooks have a tradition of using volumetric measures for dry ingredients. Home
recipes will list ingredients such as flour or sugar by volume, e.g., cups or tablespoons, whereas
commercial recipes will measure these ingredients by weight.
In France, weight is generally used for larger quantities. Volume is used for a few tablespoons or
less, especially if the amount is not critical. The problem with measuring dry ingredients, such as
flour, by volume lies in the fact that the type of flour, humidity, and whether or not it is sifted can
affect the amount of flour actually used. Whether sifted or not, a pound of flour is always a pound
of flour. Lack of precision in ingredient specifications can also lead to differences when using
volumetric measures.
These include volume, length, weight, temperature, and descriptive measurements. Then, there is
added confusion when Americans use English units of measure while most of the rest of the world
uses the metric system
Choosing the right scale:
There are a number of types of scales currently available for kitchen use.
 Electronic scales are the easiest to use and the most accurate, assuming the user
remembers to zero the scale before use.
 Spring scales are less expensive than electronic scales, but lack precision when
measuring small quantities.
 Balances are traditionally the most accurate kitchen scale, but these are usually
only found in commercial kitchens, and even less and less there
Croissant Cutters

PRODUCTS 01
Stainless steel blades cut 3
triangles. Heavy steel rods
for continuous use. Slanted
cutting edges. Cuts 6"x4"
sections. Wooden Handle.
Bottom of Form
Adjustable Stainless Dough Wheel

Stainless steel adjustable pastry cutter. Consist of (6) individual two inch diameter wheels adjustable
up to 5" spacing. Perfect for preparing a large assortment of puff pastries or danish doughs as
turnovers, croissant Danish and the like.
Stainless Steel Pie Cutters

Stainless steel pie cutter from Allied Metal. Available in 7 cut or 8 cut sizes.

PRODUCTS 01
Multiple disc Cutter
Features hard stainless steel blades with plastic handles. Multi disc cutter is for cutting Sicilian pizza,
breadsticks, cookie or brownie dough and other bakery products
Doughnut cookie cutters
Doughnut cutter (right). Cookie Cutter (left). Heavy weight stainless steel.
Sanitary one piece construction. Designed for commercial use
4 TIER COOLING RACK
4 tier cooling rack, durable metal, perfect for cooling breads, cookies, pastries and other
baked goods while using minimum counter space. Racks allow air to circulate, which
stops the cooking process

PRODUCTS 01
OOOOVEN
An oven is a thermally insulated chamber used for the heating, baking or drying of a substance.[1] It
is most commonly used for cooking. Kilns and furnaces are special-purpose ovens. The first being
used mainly for the fabrication of pottery and the second being used for forging.rands of
Different Types of Microwave Ovens

If you are looking to buy a new microwave oven you will quickly realize that there are many
different types to choose from. No longer are you limited to your basic countertop model that is
used to strictly heat up your leftovers. Now there are many choices with an almost endless
number of options. Here is a breakdown of the typical microwaves you will see.
The Countertop Model

This is the most common type of microwave you will find in kitchens today.
They come in various sizes including compact, mid-size, and large. The
larger ovens can accommodate upwards of 2.0 cubic feet of food but you
need to make sure you have room on your counter should you go that
route. The countertop microwave is simple to setup as you just pull it out of
the box and plug it in.
The Over-the-range Style

An over the range microwave oven is located over your standard oven and
will provide ventilation for the stove top cooking. They greatly save on
counter space and are typically paired up with the other appliances to
greatly enhance the look of the kitchen. The price tends to be more than a
countertop of the same size but the convenience more than makes up for
that. If you want a stove hood and microwave combination that completely
matches then this is the way to go.
The Built-in Microwave

This is similar to the over the range but it is mounted under a cabinet or
counters and does not provide ventilation for any cooking. These ovens are
usually matched in appearance to the other appliances as well, to create a
more consistent decor in the room. If you are short on counter space then
this is another good option for you.
The Drawer Style

This is a somewhat new type that is very similar to the built in but it is
placed at an easier to reach height. The door also works just like a typical
drawer in that it slides in and out. These microwaves also keep the food
warm for longer periods if you leave them shut after they are done cooking.
One thing to realize with them is that they typically have a higher cost and
you will need some do-it-yourself abilities if you are going to do the
installation yourself.
A Convection Oven
A convection style oven is very similar to a standard microwave but
designed to cook much faster. They have internal fans that will circulate the
air around to reduce cooking time as well as spreading the heat around
more evenly. They are very good at roasting whole chickens or baking of
PRODUCTS 01
entire meals. These models are also on the more expensive side but you get much more for
your money with them.
Range is a large cooking stove with burners built into the

top surface that also can contain one or two ovens. Several types of ranges are available to
complement any kitchen decor. The types include drop-in, slide-in, freestanding, electric
fuel type and gas fuel type.

PRODUCTS 01
OPERATION SHEET 2.2-1
HOW TO OPERATE AN OVEN
1. Open the oven doors and insert the oven racks tilt the front of each rack
upward and slide the rack along the guides along the sides of the oven until it fits
into a place. Leave some space between the racks
2. Press the clock button followed by the up and down arrows to set the correct
time of a day. The oven will not work if the clock is not set.
3. Push the bake pad to set the temperature for baking. Us the up and down arrow
to set the desired cooking temperature. The oven will beep three times when the
desired cooking temperature is reached and the preheat light will turn off on the
display. Press the clear / off pad when cooking is complete
4. Use the bake time feature to begin baking immediately and shut the oven off
automatically when finished. Put the food in the oven and close the oven door.Pres
the bake pad or push the up or down arrows to set the desired amount of cooking
time. The oven will automatically turn off when the baking time has expired.
5. Press the timer on /off pad to sets the minute timer and press the up arrow to
increase the time or the down arrow to move the time down. The timer will begin
counting down as soon as the up and down arrow is released and will beep three
times when timer has completed. Push the timer on /off pad again to turn off the
timer

PRODUCTS 01
PERFORMANCE CRITERIA CHECKLIST 2.2-1
WEIGHING THE DRY AND LIQUID INGREDIENTS
CRITERIA Yes No
1. Are the correct steps in weighing followed?
2. Read the recipe carefully?
3. Weigh dry /liquid ingredients whenever possible?
4. Use the measuring cup to measure dry ingredients?
5. Use the measuring cup or measuring spoon that holds

the amount that you need of the dry ingredients?
Comments/Suggestions:
Trainer: ___________________________________ Date: ___________________

PRODUCTS 01
OPERATION SHEET 2.1-2
HOW TO USE MECHANICAL DOUGH ROLLER

PRODUCTS 01
CRITERIA Yes No

Trainer: ___________________________________ Date: ___________________

PRODUCTS 01
Operation sheet 2.1-3
On How to Operate a Mechanical Mixer

PRODUCTS 01
CRITERIA Yes No

Trainer: ___________________________________ Date: ___________________

PRODUCTS 01
INFORMATION SHEET 2.1.1
Prepare Pastry Products
1. Identify the basic ingredient that is used in pastry products.
Flours- is a powder which is made from grinding cereal grains, other seeds, or roots. It is the main
ingredient of bread, which is a staple food for many cultures, making the availability of adequate
supplies of flour a major economic and political issue at various times throughout history.
Sugars- is a term for a class of edible crystalline carbohydrates, mainly sucrose, lactose, and
fructose characterized by a sweet flavor. In food, sugar almost exclusively refers to sucrose, which
primarily comes from sugar cane and sugar beet. Other sugars are used in industrial food preparation,
but are usually known by more specific names—glucose, fructose or fruit sugar, high fructose corn
syrup, etc.
Eggs- laid by females of many different species, including birds, reptiles, amphibians, and fish, have
been eaten by mankind for millennia. Bird and reptile eggs consist of a protective eggshell, albumen
(egg white), and vitellus (egg yolk), contained within various thin membranes.
Milk- laid by females of many different species, including birds, reptiles, amphibians, and fish, have
been eaten by mankind for millennia. Bird and reptile eggs consist of a protective eggshell, albumen
(egg white), and vittles (egg yolk), contained within various thin membranes.
Cream is a dairy products that is composed of the higher butter fat layer skimmed from the top of
milk before homogenation
Gelatin (spelled gelatin in some Commonwealth countries) is a translucent, colorless, brittle (when
dry), nearly tasteless solid substance derived from the collagen inside animals' skin and bones
Fruit is a structure of a plant that contains its seeds normally means the fleshy seed-associated
structures of certain plants that are sweet and edible in the raw state, such as apples oranges, grapes
strawberries juniper berries and bananas. Seed-associated structures that do not fit these informal
criteria are usually called by other names, such as vegetables pods nut, ears and cones
Nut is a hard-shelled fruit of some plants having an indehiscent seed. While a wide variety of dried
seeds and fruits are called nuts in English, only a certain number of them are considered by biologists
to be true nuts. Nuts are an important source of nutrients for both humans and wildlife
Chocolate-is a raw or processed food produced from the seed of the tropical Theobroma cacao
tree. Cacao has been cultivated for at least three millennia in Mexico, Central and South America,

PRODUCTS 01
with its earliest documented use around 1100 BC. The majority of the Mesoamerican people made
chocolate beverages, including the Aztecs, who made it into a beverage known as xocolātl
Dairy – Dairy products add flavor and moisture to baked foods, and help to promote
browning. Whole milk produces the best flavor and texture in baked foods; however you may
substitute reduced fat milks.
Chocolate -Chocolate is a favorite ingredient for many people, and is used in many baking
recipes. Chocolate comes from cocoa beans, which are the bean-shaped seed of the cacao tree.
Cocoa beans are cured, then dried, roasted, and ground to produce cocoa powder, cocoa butter
and chocolate liquor.
 `````

Bittersweet Chocolate – Bittersweet chocolate can usually be substituted for
semisweet chocolate; however it is made with less sugar, therefore is less sweet than
semisweet chocolate.
Cocoa – This is the unsweetened brown powder produced after cocoa beans are ground
and the cocoa butter has been removed.
Dark Chocolate - Dark chocolate is made with chocolate liquor, extra cocoa butter, sugar,
and vanilla flavoring.
Dutch Cocoa – This is cocoa that has been processed with an alkalizing agent. Dutch
processed cocoa has a smoother flavor and darker color than regular cocoa, and is usually the
preferred cocoa for baking.
Chocolate Liquor – When cocoa beans are ground in the manufacturing process, a sticky
liquid is produced called chocolate liquor.
Chocolate Syrup – A sweet liquid made from cocoa and corn syrup.

PRODUCTS 01
German Sweet Chocolate – German Sweet Chocolate is sweeter than semi-sweet
chocolate.
Milk Chocolate - Milk Chocolate is made with whole milk, cream, condensed milk, or dried
milk which is added to chocolate liquor, cocoa butter, sugar, and vanilla flavoring.
Semisweet Chocolate – Semi-sweet chocolate is made with chocolate liquor, extra cocoa
butter, sugar, and vanilla flavoring.
Unsweetened Chocolate – Also called baking chocolate. Unsweetened chocolate is

chocolate liquor in a solid form and contains no sugar.
White Chocolate - White chocolate contains no chocolate liquor, therefore is not a true
chocolate. It consists of cocoa butter, milk solids, milk fat, and sweeteners such as sugar or
high-fructose corn syrup.
Dairy – Dairy products add flavor and moisture to baked foods, and help to promote browning.
Whole milk produces the best flavor and texture in baked foods; however you may substitute
reduced fat milks.
Buttermilk – Buttermilk is the sour-tasting liquid that is left over after milk or cream has
been churned to make butter. It is also made by adding bacteria to fat-free or reduced fat
milk.
Evaporated Milk – Evaporated milk is milk that has been thickened by removing some of the
water by evaporation. Do not use evaporated milk as a substitution for sweetened condensed
milk.
Fat-Free Milk – Fat–free milk is also called skim milk or nonfat milk. This is
milk with most or all of its fat content removed.
Half and Half – Half and half is made with equal parts of cream and whole
milk.
Powdered Milk – Powdered milk is milk that has had all moisture
removed, producing a powder. When reconstituted with water, it can be
used in place of regular milk
Sour Cream – Sour Cream is a smooth thick cream that has been soured

PRODUCTS 01
artificially. Sour cream has a tangy flavor
Sweetened Condensed Milk – Sweetened condensed milk is whole milk that has been
thickened by removing some of the water by evaporation, then sugar is added producing a
thick, sweet product. Do not use sweetened condensed milk as a substitution for evaporated
milk.
Whipping Cream – Whipping cream is also called heavy cream. This is a cream with a high
fat content that can be whipped to make it thicker.
Whole Milk – Whole milk is milk from which almost no fat has been
removed.
Yogurt – Yogurt is made from milk that is fermented with bacteria to give a
tangy or slightly sour flavor and a thick and creamy consistency. It can have
added sweeteners, flavorings or fruit.
Eggs – Eggs add color, flavor, and texture to baked foods. Eggs also act as a leavening agent
helping food to rise during baking. Egg yolks add fat to a recipe. Egg whites are the main ingredient
in meringues.
Fresh Eggs – Use fresh eggs with unbroken shells in baking. Most baking recipes are
assumed to use large eggs.
Egg Substitute – Egg substitutes are made with egg whites and little or no fat. One-fourth
cup of egg substitute is equal to one large egg. Egg substitutes may not produce the same
quality baked foods as fresh eggs.
Fats – Fats help to tenderize, add flavor, and add moisture to baked food.

PRODUCTS 01
Butter –Butter adds a sweet, delicate, rich flavor to baked foods. Use Butter if possible for
baking unless the recipe specifies otherwise. Unsalted butter is the preferred choice for
baking. Salted butter can be used, however different brands of butter use different quantities
of salt, making it difficult to control the amount of salt in the recipe.
Margarine – Margarine is made from vegetable oils and can be substituted for butter in
many recipes. Use stick margarine for baking. Avoid using Spreads and whipped margarine as
they contain more air and are not suitable for baking.
Oil – Oil can not be used as a substitute for butter or margarine, and should not be used
unless a recipe specifically states to use oil. Use a good quality vegetable oil or canola oil for
baking. Oil is used for recipes such as sweet breads to help produce moist tender breads.
Shortening – Shortening is a solid form of vegetable fat, and can be substituted for butter
and margarine in many recipes. Regular shortening is not flavored, therefore adds no flavor to
baked foods. Butter flavored shortenings may be used to help add a butter flavor. Shortening
is typically used in making pie pastry and produces a tender flaky crust.
Flavorings – Extracts and flavorings are used in many baked food to add unique
flavor. Vanilla extract is one of the most commonly used flavors in baking.
Extracts – Extracts are the substance taken from plants or seeds, and used to
flavor foods. For example vanilla extract is produced from vanilla seedpods.
Flavorings – Flavorings are a natural or artificial substance added to food to give

the food an identifiable or distinct taste, such as maple flavoring
Flour – Flour is made by grinding the edible parts of cereal grains. It is the main
ingredient that provides bulk and structure to baked foods.
All Purpose Flour – All purpose flour is a blend of wheat flours and is available
as bleached or unbleached. Bleached flour is processed with a small amount of
bleaching agents to whiten the flour. Unbleached flour does not have bleaching
agents added and is a little darker in color. All purpose wheat flour is the most
commonly used flour in baking.
Bread Flour – Bread flour is high-protein flour, specially formulated for making yeast breads.
Using bread flour produces yeast dough’s that rise better and have better texture in the
finished baked product.
Cake Flour – Cake flour is a low-protein wheat flour often used for making cakes and other
baked food that have a tender or delicate structure.

PRODUCTS 01
Rye Flour – Rye flour is ground from whole rye berries, and is most commonly used to make
yeast breads, rolls, and crackers. Because rye flour has a low gluten content, it must be
combined with other flours in order for the bread to rise properly.
Whole Wheat Flour - Whole wheat flour is made from the whole kernel, including the germ
and bran, therefore has more fiber and nutrients than all-purpose white flour. Whole wheat
flour has a shorter shelf life than all-purpose flour; it can generally be stored for up to 6
months.
Leaveners – Liveners are a substance used to make foods rise and give baked
food a light texture.
Baking Powder – Baking Powder in a combination of sodium bicarbonate, cream of tarter,

and starch and is available in single-acting and double-acting. Single acting baking powder is
activated by moisture; therefore recipes using this type of baking powder must be baked
immediately. Double-acting baking powder is the most commonly used for baking as it is
activated in two stages, when mixed with liquid ingredients and when heated in the oven.
Baking Soda – Baking Soda is sodium bicarbonate. When combined with moist acidic
ingredients such as yogurt, buttermilk, and sour cream, carbon dioxide gas is released. The
carbon dioxide expands with heat and causes baked foods to rise. Since the carbon dioxide
reaction begins immediately upon mixing the ingredients together, recipes that call for baking
soda as the only leavening agent should be baked immediately or they may not rise as high
and the texture will not be as light.
Eggs – Eggs, along with adding flavor and texture, also provide leavening in baked foods.
Yeast - Yeast is a simple one-celled plant used as a leavening agent for cakes and breads.
When combined with warm water and sugar, yeast grows, forming a gas that makes breads
and cakes light and airy. Always use yeast before its expiration date; however yeast stored in
an air-tight container in the freezer will last beyond its expiration date.

PRODUCTS 01
Active Dry Yeast – This yeast is dissolved in warm liquid, between 110 to 115 degrees F to become
activated. If the liquid temperature is too low, the yeast will not be activated, if too warm, the yeast
is killed and the bread will not rise.
Bread Machine Yeast – This yeast has finer granules than active dry yeast. This yeast does not
need to be activated before adding to the other bread ingredients.
Quick Rise Yeast – Quick rise yeast is also called rapid rise yeast. These yeasts are designed to be
used with bread machine rapid cycles. If not using a bread machine the yeast is added directly to the
dry ingredients before the warm liquid ingredients are added.
Salt –Salt is small white tangy-tasting crystals consisting largely of sodium chloride.
Salt is used to add flavor to baked food. Table salt is normally used in baking.
Sugar – Sugars and sweetness and flavor and help promote browning in baked
foods.
Brown Sugar – Brown sugar is a soft light or dark brown sugar made from refined
white sugar and molasses. Dark brown sugar is made with more molasses than light brown sugar,
has a richer molasses taste, and produces slightly darker baked foods.Confectioners’ Sugar -
Confectioners’ sugar is also called powdered sugar. It has been ground into a fine powdered sugar
with cornstarch mixed in.
Corn Syrup – Corn Syrup is a thick, sweet syrup that is a liquid derivative of corn starch. It is
available in light or dark varieties. Light corn syrup has been processed to remove all color, and dark
corn syrup has caramel color and molasses added.
Granulated Sugar – This is the most commonly used sugar for baking. If a recipe calls for
superfine sugar, sugar can be ground in a food processor or coffee grinder to produce a superfine
consistency.
Honey – Honey is a sweet sticky golden-brown fluid from the nectar of flowers, and is produced by
bees. The flavor of honey is determined by the type of flowers used to produce the nectar.
Molasses - Molasses is the thick sticky sweet syrup produced during the refining of raw sugar, and
adds a distince flavor and color to baked foods. Molasses is available in light, dark, and blackstrap.

PRODUCTS 01
Light molasses has the mildest flavor, while blackstrap has the strongest flavor and darkest color.
Either light or dark molasses is preferred for baking.
Measuring Cups, Spoons
In order to follow any baking recipe, measuring cups and spoons are essential. You'll also find
that having duplicate cups can be very handy. You can choose any type of measuring cups and
spoons in plastic, stainless or glass, and you'll find the see-through (glass) one, two and four-
cup measuring cups very practical for baking and cooking. Standard measuring cup sets usually
have a 1-cup, 1/2-cup, 1/3-cup and 1/4-cup measures - and you will use these different sizes
depending on the recipe
American home cooks have a tradition of using volumetric measures for dry ingredients. Home recipes
will list ingredients such as flour or sugar by volume, e.g., cups or tablespoons, whereas commercial
recipes will measure these ingredients by weight.
In France, weight is generally used for larger quantities. Volume is used for a few tablespoons or less,
especially if the amount is not critical. The problem with measuring dry ingredients, such as flour, by
volume lies in the fact that the type of flour, humidity, and whether or not it is sifted can affect the
amount of flour actually used. Whether sifted or not, a pound of flour is always a pound of flour. Lack of
precision in ingredient specifications can also lead to differences when using volumetric measures.
These include volume, length, weight, temperature, and descriptive measurements. Then, there is added
confusion when Americans use English units of measure while most of the rest of the world uses the
metric system

PRODUCTS 01
 Balances are traditionally the most accurate kitchen scale, but these are usually only
found in commercial kitchens, and even less and less there
TYPES OF WEIGHING AND ITS FUNCTION
1.
Scales have a variety of different purposes. scale image by jedphoto from Fotolia.com
Scales used for weighing come in many forms and an equally large number of
applications. Scales are available in different sizes, shapes, weight capabilities and
specifications to suit different businesses, industries and personal uses. The right scale
can make the difference in certain weighing functions.
2. Domestic Scales
o Scales are used in the home for a number of purposes and are mainly found in bathrooms
and kitchens. Bathroom scales are flat platform scales designed to weigh people. Kitchen
scales are either flat platform scales or scales with containers on top designed to weigh
food items and cooking items like flour and sugar. Counting scales may also see use in
the home and are used to determine the count of a specific item when the weight of a
single unit is known.
1. Commercial Scales
o Examples of commercial scales include jewelry scales, counting scales, restaurant
scales, bench scales, platform scales and floor scales. Jewelry scales are used to weigh
precious metals, precious stones and semi-precious stones. Counting scales are used to
measure quantity of items when the weight of a single unit is known, and these scales are
often used to count money quickly and with precision. Platform scales, floor scales and
bench scales are used for a variety of purposes depending on the company and industry.

PRODUCTS 01
2. Industrial Scales
o Industrial scales fill a variety of purposes across myriad industries, such as agriculture,
laboratory, truck scales, pallet scales, bench scales and platform scales. Truck scales are
large-sized scales designed to weigh semi trucks and their contents. Bench scales,
platform scales and laboratory scales are used in a variety of industries to measure
weights as small as several grams to as large as several tons. Bench scales see use for
portion control, parcel weighing, parts counting and a variety of other purposes, and can
weigh between 150 grams and 600 pounds.
3. Precision Scales
o Precisions scales see use in scientific and laboratory settings and are designed to weigh
in increments of as small as 0.001 grams. These scales come in different forms, including
platform scales, hanging scales, bench scales and portable or pocket scales. These
precision scales see use in measuring chemicals and other elements for scientific
purposes and pharmacology, foods and liquids for restaurants and kitchens, parcel
weighing, and other counting and measuring purposes
Self Check No.2.1-1
TRUE OR FALSE: Write the word TRUE if the statement is correct and write FALSE if
the statement is incorrect. Write your answers on your answer
sheet
1. Fruits is a hard-shelled fruit of some plants having an indehiscent seed.
2. Nuts is a structure of a plant that contains its seeds. normally means the fleshy
seed-associated structures of certain plants that are sweet and edible in the raw state,
such as apples, oranges, grapes, strawberries, juniper berries and bananas.
3. Chocolate is a raw or processed food produced from the seed of the tropical
Theobroma cacao tree.
4. Sugars is a term for a class of edible crystalline carbohydrates, mainly sucrose,

lactose, and fructose characterized by a sweet flavor.
5. Cream is a dairy product that is composed of the higher-butterfat layer skimmed

from the top of milk before homogenization

PRODUCTS 01
6. Flour is a powder which is made from grinding cereal grains, other seeds, or
roots.

PRODUCTS 01
ANSWER KEY TO SELF CHECK 2.1-1
1. FALSE
2. FALSE
3. TRUE
4. TRUE
5. TRUE
6. TRUE

PRODUCTS 01
TASK SHEET 2.2-1
Weighing of Dry Ingredients
After viewing the video in weighing dry and liquid ingredients the trainee is
expected to:
1. Identify the different steps in weighing the dry ingredients
2. Identify the proper tools and equipment used
3. Perform proper weighing of dry and liquid ingredients
Please see the eLearning material in your CD.

PRODUCTS 01
CRITERIA Yes No
10. Use the measuring cup or measuring spoon that

holds the amount that you need of the dry
ingredients?
Trainer: ___________________________________ Date: ___________________

PRODUCTS 01
Information Sheet No 2.1-2 on Variety of Pastry Products
1. Identify the different variety of pastry products.
DEFINATION OF TERMS:
Pastry: A type of food in famous dishes like pie .
Pastry bag or Piping bag: An often cone shaped bag that is used to make an even
stream of dough, frosting, or flavored substance, to form a structure, decorate a
baked good, or fill a pastry with a custard, cream, jelly, or other filling.
Pastry board: A square or oblong board preferably marble but usually wood on
which pastry is rolled out.
Pastry brake: Opposed and contra-rotating rollers with a variable gap through
which pastry can be worked and reduced in thickness for commercial production.
A very small version is used domestically for pasta production.
Pastry case: An uncooked or blind baked pastry container used to hold savory or
sweet mixtures.
Pastry cream: Confectioner's custard. An egg and flour thickened custard made
with sweetened milk flavored with vanilla. Used as a filling for flans, cakes,
pastries, tarts, etc. The flour prevents the egg from curdling.
Pastry cutters: Various metal or plastic outlines of shapes, e.g. circles fluted
circles, diamonds, ginger bread men, etc. Sharpened on one edge and used to cut
out corresponding shapes from biscuit, scone, pastry, or cakes mixtures. [7]
Pastry blender: A kitchen implement used to properly combine the fat and flour.
Usually constructed of wire or plastic, with multiple wires or small blades
connected to a handle.
Viennoiserie: French term for "Viennese pastry," now used as a common term for
many puff- and choux-based pastries, including croissants, brioche, and pain au
chocolat.

PRODUCTS 01
Pastry
Pastry is the name given to various kinds of baked products made from ingredients such as
flour, sugar, milk, butter, shortening, baking powder and/or eggs. Small cakes, tarts and other
sweet baked products are called "pastries."
Pastry may also refer to the dough from which such baked products are made. Pastry dough is
rolled out thinly and used as a base for baked products. Common pastry dishes include pies, tarts,
quiches and pasties.[1][2]
Pastry is differentiated from bread by having a higher fat content, which contributes to a flaky or
crumbly texture. A good pastry is light and airy and fatty, but firm enough to support the weight
of the filling. When making a shortcrust pastry, care must be taken to blend the fat and flour
thoroughly before adding any liquid. This ensures that the flour granules are adequately coated
with fat and less likely to develop gluten.[citation needed] On the other hand, over mixing results in
long gluten strands that toughen the pastry. In other types of pastry, such as Danish pastry and
croissants, the characteristic flaky texture is achieved by repeatedly rolling out a dough similar to
that for yeast bread, spreading it with butter, and folding it to produce many thin layers of folds.
Many pie recipes involve blind-baking the pastry before the filling is added. Pastry dough may
be sweetened or perhaps unsweetened.[3]
Palmier pastries

PRODUCTS 01
Blackberry pie made with a pastry crust
Pecan and maple Danish pastry, a puff pastry type
Profiterole or cream puff, a choux pastry
Strudel, a phyllo pastry
VARIETY OF PASTRY
1.Shortcrust pastry
PRODUCTS 01
Shortcrust, or short, pastry is the simplest and most common pastry. It is
made with flour, fat, salt, and water. The process of making pastry includes
mixing of the fat and flour, adding water, and rolling out the paste. The fat
is mixed with the flour first, generally by rubbing with fingers or a pastry
blender, which inhibits gluten formation and results in a soft, tender pastry.
A related type is the sweetened sweetcrust pastry.
2.Flaky (or rough puff) pastry
Flaky pastry is a simple pastry that expands when cooked due to the
number of layers. It bakes into a crisp, buttery pastry. The "puff" is obtained
by beginning the baking process with a high temperature and lowering the
temperature to finish.
3.Puff pastry
Puff pastry has many layers that cause it to expand or “puff” when baked.
Pastries are made using flour, butter, salt, and water. Pastry rises up due to
the combination and reaction of the four ingredients and also from the air
that gets between the layers. Puff pastries come out of the oven light, flaky,
and tender.
4.Choux pastry
Choux pastry is a very light pastry that is often filled with cream. The pastry
is filled with various flavors of cream and is often topped with chocolate.
Choux pastries can also be filled with ingredients such as cheese, tuna, or
chicken to be used as appetizers.
5.Phyllo (filo) pastry
Phyllo pastries are usually paper-thin and greatly stretched. They involve
several stretched out layers and are wrapped around a filling and brushed
with butter. These pastries are very delicate and can break easily.[4]
Pastry chef with croquembouche

Red velvet cake with pastry cream
Self Check No.2.1-2

PRODUCTS 01
TRUE OR FALSE: Write the word TRUE if the statement is correct and write
FALSE if the statement is incorrect. Write your answers on
your answer sheet
1. Flaky pastry is a simple pastry that expands when cooked due to the
numbers of layers.
2. Choux pastry is a very light pastry that is often filled with cream.
3. Phyllo pastry has many layers that cause to expand or “puff” when baked.
4. Pastry is a type of food in famous dish like pie.

5. Pastry board is an uncooked or blind baked pastry container used to hold
savory or sweet mixtures
6. Pastry bag is a cone shaped bag that is used to make an even stream of dough.
7. Pastry blender is a various metal or plastic outlines of shapes.

PRODUCTS 01
1. True
2. True
3. False
4. True
5. False
6. True
7. False
TASK SHEET 2.1-2

PRODUCTS 01
MIXING
After viewing the video in mixing the trainee is expected to:
1. Identify the different kinds of ingredients used.
2. Identify the proper way of mixing
3. Tools and equipment used in mixing ingredients.

PRODUCTS 01
PROCEDURAL CHECKLIST 2.1-2
MIXING
CRITERIA Yes No
1. Has followed the correct steps in mixing?
2. What are the proper tools used in mixing?
3. Has used butter and margarine at room temperature

when starting mixing it with flour?
4. Has cold water used when adding it into the flour?
5. Has used appropriate ingredients?
Trainer: ___________________________________ Date: ___________________
TASK SHEET 2.1-2

Creaming
PRODUCTS 01
After viewing the video in creaming the trainee is expected to:
1. Identify the proper way of creaming
2. Tools and equipment can we used in mixing

CREAMING
PRODUCTS 01
CRITERIA Yes No
1. Has followed the correct steps in creaming?
2. What are the proper tools used in creaming?
3. Has a butter is already cream??
4. Has the sugar with butter beat until light and fluffy?
5. Has used appropriate material?
Trainer: ___________________________________ Date: ___________________
INFORMATION SHEET No 2.1-3

USED APPROPRIATE EQUIPMENT TO REQUIRED PASTRY PRODUCTS AND
STANDARD OPERATING PROCEDURES

PRODUCTS 01
1. Identify the tools and equipment and their uses.
Kinds of Baking Tools & Equipment

. form for baking image by Aleksandr Ugorenkov from Fotolia.com
1. Rolling Pins
Rolling pins come in all sizes, lengths and types of materials, but the most common are
wooden pins with or without handles. There are also silicone pins as well as fancy
(pattern-making) models for specific tasks. Regardless of the type of pin you choose, it's a
matter of getting used to the feel of it and how much flour it needs to keep the dough from
sticking to it. You need a rolling pin if you intend on making pastry, tea biscuits, cut-out
cookies, donuts and other delicacies, but not for cakes, breads, muffins or squares. When
choosing a pin, consider the length - if you plan on making large pies or several butter
tarts, you might want to get a longer one, so you can roll out a larger pastry. That being
said, a shorter pin (less pastry) is easier to handle and roll, if you're new to baking.
2. Mixing Bowls
Whether you bake a lot or only on special occasions, at least one or two large mixing bowls
are a must. You can use any type of bowl - plastic, ceramic, glass or stainless, as long as
you have enough room to mix the amount of ingredients. If you plan on making several
loaves of bread, you would need an extra large bowl for mixing the dough to the point
where you turn the dough out onto a board to knead. You'll more likely want to have more

PRODUCTS 01
than a couple of mixing bowls and different sizes are very practical. When it comes to
making cakes, many recipes will call for dry ingredients to be mixed in a smaller bowl, to
be transferred later into a second, larger bowl that contains the wet ingredients. Mixing
bowls are very versatile kitchen equipment that can be used for serving dishes, salads or
left-overs.
3. Cookie Cutters, Presses, Rosette Makers
If you plan on making cut-out cookies - where you roll out the dough with a rolling pin and
cut out the cookies - you'll need a few cookie cutters. Likewise if donuts are on your to-do
list. A cookie press is used with a simple dough recipe to make pressed or formed dainty
cookies, more commonly enjoyed around the holidays. Presses are easy and fun to use,
and results look amazing. Cutters and presses are economical to buy and very durable.
Rosettes are a different kind of cookie, deep fried using a rosette or timbale iron.
4. Baking Sheets, Pans, Muffin Tins
Baking pans come in various sizes and shapes from sheets for baking cookies, pans for
cakes, bread or muffins to shaped or Bundt cake pans. If you want to bake a variety of
goods, you'll probably need one or two of each type. For cakes and dessert mixes, you
should have a 9"x13" pan for standard cakes, as well as an 8" or 9" square pan for smaller
mixes. While cookie baking sheets are tin or stainless, you'll need to decide between
silicone, tin or glass for cake and bread pans. Muffin tins are available in tin or silicone. Tin
pans come in either plain or with a nonstick coating which helps with food removal and
clean-up, but these pans require more care. Silicone bakeware is popular with some and
not so with others. If you do try out silicone pans, follow my tips for best results and
remember that they are not nonstick and should be greased before using as you would do
with a tin pan.
5. Measuring Cups, Spoons

PRODUCTS 01
In order to follow any baking recipe, measuring cups and spoons are essential. You'll also
find that having duplicate cups can be very handy. You can choose any type of measuring
cups and spoons in plastic, stainless or glass, and you'll find the see-through (glass) one,
two and four-cup measuring cups very practical for baking and cooking. Standard
measuring cup sets usually have a 1-cup, 1/2-cup, 1/3-cup and 1/4-cup measures - and
you will use these different sizes depending on the recipe.
6. Spatulas, Wooden Spoons and Whisks
The term spatula refers to several types of kitchen utensils including: rubber or silicone
tools to blend or scrape the food from the bowl; metal, silicone or plastic egg turners or
flippers. You need at least a couple of rubber or silicone spatulas to scrape the bowl, as
well as a small metal spatula to serve desserts. A few wooden spoons for mixing and
blending are also handy. An icing spatula, which is a long flat off-set knife, makes it easier
to ice a cake. A couple of wire or silicone whisks are also very practical baking utensils.
7. Minute Timer, Candy Thermometer

PRODUCTS 01
You can simply use the range timer if your's is so equipped, but having a small minute
timer can be very practical. It allows you to take the timer outdoors with you or to another
room, so you can hear it and know that you should check or remove your baking. Having
more than one timer is handy when you are cooking and baking.
There are various types of thermometers, but the most common one used in baking is a
candy thermometer if you plan on making candies, chocolates or boiled frostings.
8. Cooling Rack
While you can just cool cakes or breads by removing from the pan onto a board, the
bottom of the baked goods tends to become soggy. But if you use a cooling rack, the
baking cools evenly because air can flow around it. If you want to make it easier to store,
choose a cooling rack size based on the type of baking items you usually bake.
9. Pastry Blender, Pastry Cutter
While they sound similar and are often referred to as the same type of pastry tool, a
blender is somewhat different than a cutter. A pastry blender is used during the mixing of
the pastry dough. It also has lots of other applications, such as blending the flour, sugar
and butter for a fruit crisp or mashing boiled eggs for egg salad. A pastry blender is a
basic essential tool for mixing pastry.
 Pastry Blender Offers Better Blending
A pastry cutter on the other hand, is used after the dough has been rolled, to cut out
shapes as you would do with cookie cutters, or to cut strips of dough with a rotaty-type of
cutter, for fancy pie crust tops or other pastry delicacies. Depending on the type of baking
you will be doing, you may find having a pastry cutter very convenient.
10. Parchment Paper, Muffin Liners, Silicone Liners

PRODUCTS 01
Some home bakers cannot be without parchment paper to line their baking sheets and
pans, while others tend to grease the tins. Parchment paper helps with cake removal,
does make pan cleaning quicker and it keeps them from discoloring.
 Compare Prices of Parchment Paper
Muffin liners are big on convenience, cleaning and ease of handling. Their low cost makes
them very affordable and worth having on hand for cupcakes and muffins.
 Compare Prices of Muffin Liners
Silicone baking sheet liners are an alternative to using parchment paper in flat baking
sheets. They have become very popular because they help the cookies to bake thoroughly
and evenly, while keeping pans easy to clean.
Essential Tools for Bread Baking

You don’t need many kitchen tools to get started baking your first loaf of bread, just a
bowl, wooden spoon, and loaf pan. But, if you want to expand beyond baking a simple loaf
of white or wheat bread then it’s time to get the proper tools of the trade. This list of ten
essential tools for bread baking is the perfect list to follow for getting yourself started
baking as well as for gift giving for the new homeowner.
1. Mixing Bowl Set
Pricegrabber.com
A good set of mixing bowls is essential to bread baking. When making fancy breads or the
simpler quick breads, you will often need more than one bowl for mixing the ingredients.
Bowl sets that have three different size bowls are what you’ll want to cover your baking
needs.
2. Loaf Pans

PRODUCTS 01
Pricegrabber.com
Loaf pans hold the shape of the loaf while it’s baking. The pans can be made of glass,
metal, silicone, stoneware, and even paper. Glass loaf pans are generally inexpensive but
may chip if stored improperly. Metal pans are inexpensive but do not generally last a
lifetime. Silicone loaf pans are fairly new for the home baker and can be easily stored in
tight storage areas. Stoneware lasts for longer than a lifetime but can be expensive.
Finally, paper loaf pans are for gift breads.
3. Wooden Spoons
Pricegrabber.com
Plastic spoons break when used to mix bread dough and metal spoons should never be
used to make bread. Wooden spoons are essential for bread baking and, if you buy a good
set, they will last you a lifetime with proper care.
4. Zester
Many bread recipes call for lemon or orange zest (grated peel). Zesters are easy to use and
the breads you make from fresh lemon or orange peel will taste unbelievably delicious.
5. Cheese Grater

PRODUCTS 01
Cheese breads are always popular. You will need a good cheese grater for the blocks of
cheese you buy (its cheaper to buy blocks than packages or dry, grated cheese).
6. Wood Rolling Pin
Whether you’re making sticky buns or cinnamon swirls, you’ll need a good, trusty rolling
pin to roll out the dough. Always choose a sturdy wood rolling pin. The one I use was my
grandmother’s rolling pin and was given to me by my mother. I have no doubt that it’ll be
around for at least another 2 generations.
7. Pastry Brush
You need a pastry brush to cover loaves with butter or egg white before the loaf goes into
the oven. The butter brushed loaves have extra buttery flavor while the egg white is used
to hold poppy seeds or sesame seeds in place.
8. Wood Cutting Board
I’ve gone through many different kinds of cutting boards over the years and I always
return to my favorite wood board. Unlike the plastic boards that last for a short while, a
good quality wood board lasts a lifetime. Cutting boards are needed for chopping
ingredients, kneading dough, and shaping dough.

PRODUCTS 01
9. Bread Knife
A dull bread knife can ruin a lovely loaf of bread. Get a good quality, sharp bread knife that
you will only use for bread cutting.
10. Bread Bin
After you bake your bread, you’ll need a place to store it. Bread bins keep your loaf of
bread safely away from pets and handy for eating. You’ll want a quality bread bin that
keeps drafts out and is easy to clean.
American home cooks have a tradition of using volumetric measures for dry ingredients. Home
recipes will list ingredients such as flour or sugar by volume, e.g., cups or tablespoons, whereas
commercial recipes will measure these ingredients by weight.
In France, weight is generally used for larger quantities. Volume is used for a few tablespoons or
less, especially if the amount is not critical. The problem with measuring dry ingredients, such as
flour, by volume lies in the fact that the type of flour, humidity, and whether or not it is sifted can
affect the amount of flour actually used. Whether sifted or not, a pound of flour is always a pound
of flour. Lack of precision in ingredient specifications can also lead to differences when using
volumetric measures.

PRODUCTS 01
These include volume, length, weight, temperature, and descriptive measurements. Then, there is
added confusion when Americans use English units of measure while most of the rest of the world
uses the metric system
 Balances are traditionally the most accurate kitchen scale, but these are usually
only found in commercial kitchens, and even less and less there
Croissant Cutters
Stainless steel blades cut 3

triangles. Heavy steel rods
for continuous use. Slanted
cutting edges. Cuts 6"x4"
sections. Wooden Handle.
Bottom of Form

PRODUCTS 01
Adjustable Stainless Dough Wheel
Stainless steel adjustable pastry cutter. Consist of (6) individual two inch diameter wheels adjustable
up to 5" spacing. Perfect for preparing a large assortment of puff pastries or danish doughs as
turnovers, croissant, danish and the like.
Stainless Steel Pie Cutters

Stainless steel pie cutter from Allied Metal. Available in 7 cut or 8 cut sizes.
Multiple disc Cutter
Features hard stainless steel blades with plastic handles. Multi disc cutter is for cutting Sicilian pizza,
breadsticks, cookie or brownie dough and other bakery products
PRODUCTS 01
Doughnut cookie cutters
Doughnut cutter (right). Cookie Cutter (left). Heavy weight stainless steel.
Sanitary one piece construction. Designed for commercial use
4 TIER COOLING RACK
4 tier cooling rack, durable metal, perfect for cooling breads, cookies, pastries and other
baked goods while using minimum counter space. Racks allow air to circulate, which
stops the cooking process
OOOOOOVEN
An oven is a thermally insulated chamber used for the heating, baking or drying of a substance.[1] It
is most commonly used for cooking. Kilns and furnaces are special-purpose ovens. The first being
used mainly for the fabrication of pottery and the second being used for forging.
Brands of B

PRODUCTS 01
Different Types of Microwave Ovens
If you are looking to buy a new microwave oven you will quickly realize that there are many
different types to choose from. No longer are you limited to your basic countertop model that is
used to strictly heat up your leftovers. Now there are many choices with an almost endless
number of options. Here is a breakdown of the typical microwaves you will see.
The Countertop Model

This is the most common type of microwave you will find in kitchens today.
They come in various sizes including compact, mid-size, and large. The
larger ovens can accommodate upwards of 2.0 cubic feet of food but you
need to make sure you have room on your counter should you go that
route. The countertop microwave is simple to setup as you just pull it out of
the box and plug it in.
The Over-the-range Style

An over the range microwave oven is located over your standard oven and
will provide ventilation for the stove top cooking. They greatly save on
counter space and are typically paired up with the other appliances to
greatly enhance the look of the kitchen. The price tends to be more than a
countertop of the same size but the convenience more than makes up for
that. If you want a stove hood and microwave combination that completely
matches then this is the way to go.
The Built-in Microwave

This is similar to the over the range but it is mounted under a cabinet or
counters and does not provide ventilation for any cooking. These ovens are
usually matched in appearance to the other appliances as well, to create a
more consistent decor in the room. If you are short on counter space then
this is another good option for you.
The Drawer Style

This is a somewhat new type that is very similar to the built in but it is
placed at an easier to reach height. The door also works just like a typical
drawer in that it slides in and out. These microwaves also keep the food
warm for longer periods if you leave them shut after they are done cooking.
One thing to realize with them is that they typically have a higher cost and
you will need some do-it-yourself abilities if you are going to do the
installation yourself.
A Convection Oven
A convection style oven is very similar to a standard microwave but
designed to cook much faster. They have internal fans that will circulate the
air around to reduce cooking time as well as spreading the heat around
more evenly. They are very good at roasting whole chickens or baking of
entire meals. These models are also on the more expensive side but you
get much more for your money with them.

PRODUCTS 01
Range is a large cooking stove with burners built into the
top surface that also can contain one or two ovens. Several types of ranges are available to
complement any kitchen decor. The types include drop-in, slide-in, freestanding, electric
fuel type and gas fuel type.
Self Check No.2.1-2
Write the correct answer on the space provided?
1._____________ used to cover loaf with butter or egg wash before the loaf goes into
the oven.
2. __________used to roll out the dough.
PRODUCTS 01
3. ___________used to grind lemon or orange
4. ____________ used to mix bread dough and metal spoon should never be used to
make bread
5. ____________ used to removing from the pan into a board, the bottom of the
bake good tends to become soggy.

PRODUCTS 01
1. Pastry brush
2 rolling pins
3. Zester
4. Wooden spoon
5. Cooling rack
OPERATION SHEET 2.1.1
Title : HOW TO OPERATE AN OVEN
Performance Objective: Know how to operate the oven
Supplies/Materials
Equipment : oven
Steps/Procedure:
1. Know your oven.

2. Understand the effects of oven positions.
3. Be able to make general oven temperature conversions.
4. Learn the temperature range.
5. Reduce heat for fan forced oven.
6. Preheat the oven prior to cooking
Assessment Method:
Procedural Performance
BREAD Criteria Checklist
AND PASTRY Date Developed: Document No.
PRODUCTS 01
HOW TO OPERATE THE OVEN
CRITERIA YE N
S O
1. Identified the parts of the oven and its function?
2. Steps on how to operate the oven?
3. Set the temperature of the oven needed in baking?
4. Used the right tools firing the oven?
Trainer: ___________________________________ Date: ___________________

PRODUCTS 01
TASK SHEET 4.2-2
MIXING
After viewing the video in mixing the trainee is expected to:
1. Identify the different kinds of ingredients used.
2. Identify the proper way of mixing
3. Tools and equipment used in mixing ingredients.

PRODUCTS 01
MIXING
CRITERIA Yes No
6. Has followed the correct steps in mixing?
7. What are the proper tools used in mixing?
8. Has used butter and margarine at room temperature

when starting mixing it with flour?
9. Has cold water used when adding it into the flour?
10. Has used appropriate ingredients?

PRODUCTS 01
Trainer: ___________________________________ Date: ___________________
TASK SHEET 2.1-2

Creaming
After viewing the video in creaming the trainee is expected to:
1. Identify the proper way of creaming
2.tools and equipment can we used in mixing

PRODUCTS 01
CREAMING
CRITERIA Yes No
6. Has followed the correct steps in creaming?
7. What are the proper tools used in creaming?
8. Has a butter is already cream??
9. Has the sugar with butter beat until light and fluffy?
10. Has used appropriate material?
Trainer: ___________________________________ Date: ___________________

PRODUCTS 01
PRODUCTS 01

CBLM bpp2 1

Uploaded by

Copyright:

Available Formats

You might also like

CBLM bpp2 1

Uploaded by

Document Information

Original Description:

Original Title

Copyright

Available Formats

Share this document

Share or Embed Document

Sharing Options

Did you find this document useful?

Is this content inappropriate?

Copyright:

Available Formats

CBLM bpp2 1

Uploaded by

Copyright:

Available Formats

COMPETENCY BASED LEARNING MATERIAL

Qualification: Bread and pastry PRODUCTION NC II

Unit of Competency: Prepare Bakery Products

Module Title: Preparing Bakery Products

NEW LUCENA POLYTECHNIC COLLEGE

Technical Education and Skills Development Authority

BREAD AND PASTRY Date Developed: Document No.

Recognition of Prior Learning (RPL)

BREAD AND PASTRY Date Developed: Document No.

SUMMARY OF LEARNING OUTCOMES:

BREAD AND PASTRY Date Developed: Document No.

BREAD AND PASTRY Date Developed: Document No.

BREAD AND PASTRY Date Developed: Document No.

BREAD AND PASTRY Date Developed: Document No.

1. Read Information Sheet No. 1 - If you feel you have understood

- Compare your answer to the answer

- If you did not reach the passing mark,

- After observing and viewing the

BREAD AND PASTRY Date Developed: Document No.

- If you fail, practice the procedure using

- Using the observation checklist for

-If you fail, practice the procedure

- Using the observation checklist for

BREAD AND PASTRY Date Developed: Document No.

BREAD AND PASTRY Date Developed: Document No.

TECHNICAL EDUCATION AND SKILLS DEVELOPMENT

BREAD AND PASTRY Date Developed: Document No.

BREAD AND PASTRY Date Developed: Document No.

Recognition of Prior Learning (RPL)

BREAD AND PASTRY Date Developed: Document No.

SUMMARY OF LEARNING OUTCOMES:

BREAD AND PASTRY Date Developed: Document No.

BREAD AND PASTRY Date Developed: Document No.

BREAD AND PASTRY Date Developed: Document No.

BREAD AND PASTRY Date Developed: Document No.

Learning Activities Special Instructions

BREAD AND PASTRY Date Developed: Document No.

12.TASK SHEET 2.1-3 ON CREAMING Use the Performance Criteria Checklist to

BREAD AND PASTRY Date Developed: Document No.

Kinds of Baking Tools & Equipment

3. Cookie Cutters, Presses, Rosette Makers

4. Baking Sheets, Pans, Muffin Tins

5. Measuring Cups, Spoons

BREAD AND PASTRY Date Developed: Document No.

6. Spatulas, Wooden Spoons and Whisks

7. Minute Timer, Candy Thermometer

BREAD AND PASTRY Date Developed: Document No.

9. Pastry Blender, Pastry Cutter

 Pastry Blender Offers Better Blending

10. Parchment Paper, Muffin Liners, Silicone Liners

 Compare Prices of Muffin Liners

Essential Tools for Bread Baking

1. Mixing Bowl Set

BREAD AND PASTRY Date Developed: Document No.

5. Wood Rolling Pin

BREAD AND PASTRY Date Developed: Document No.

8. Wood Cutting Board

Trainer: _________________ Date: _

Trainer: _________________ Date: _

Trainer: _________________ Date: _

Trainer: _________________ Date: _