Competency Based Learning Materials

COMPETENCY BASED LEARNING MATERIALS

SECTOR: TOURISM
QUALIFICATION TITLE: BREAD AND PASTRY PRODUCTION NCII
UNIT OF COMPETENCY: PREPARE AND PRODUCE BAKERY

PRODUCTS
MODULE TITLE: PREPARING AND PRODUCING BAKERY

PRODUCTS
CRONASIA FOUNDATION COLLEGE, INC.
HOW TO USE THIS COMPETENCY BASED LEARNING MATERIALS

Welcome!
The module “Prepare and Produce Bakery Products” was one of the
core competencies in Bread and Pastry Production NCII Qualification. This
qualification is a course that includes the knowledge, skills, attitude, and
stylistic traits that a TVET Trainer must have.
This unit of Competency, "Prepare and Produce Bakery Products,"
provides a thorough understanding, skills, and attitude that Trainers must
develop in order to qualify.
A series of learning activities are required to complete each of the
module's learning outcomes (L.O). Each learning outcome contains
Information Sheets, Task Sheets, Operation Sheets, and Activity Sheets.
Follow these activities on your own and complete the Self-Check at the end of
each. Questions about the information you're learning should be directed to
the trainer/facilitator.
The purpose of this task is to prepare students to be baking and pastry
professionals, with an emphasis on management and creativity, through
hands-on experience and the development of competency-based skills. Will be
supervised work-based training that is monitored and evaluated as the training
program is implemented.
This module has been designed to assist you in achieving the required
competency in "BREAD AND PASTRY PRODUCTION NCII."
Recognition of Prior Learning (RPL)
You may already be familiar with some of the knowledge and skills
covered in this module if you:
 Have been working for a while.
 Have already received training in this area.
If you can show your trainer that you are proficient in a certain ability or
talents, ask about having them legally recognized so you don't have to go
through the same training again. Show your teacher whether you have a
certification or Certificate of Competency from prior trainings. If the skills you
learned are still current and relevant to this subject, they may be included as
proof in your RPL application. If you're unsure about the currency of your skill,
talk to your trainer about it.
Remember to:
 Work through all of the material and activities in each area.
 Complete the self-check and read the information pages.
 Seek assistance from your trainer, who is there to show you how to
do things right. Essentially, a trainer is also your supervisor or
boss.
 You'll have several opportunities to ask questions and practice on
the job.
 To improve your memory and confidence, showcase your skills
during the work shift.
 To assess your progress, use the self-checks, operation sheets, or
task sheets at the conclusion of this section.
 To assess your own performance, use the performance criterion
check list or procedural checklist at the conclusion of the paper.
 When you are convinced that you have had enough practice, have
your trainer evaluate you. Your assessment results will be
recorded in your Progress and Accomplishment charts.
 This module includes exercises as well as relevant information
sheets for each learning outcome, which may comprise more than
one learning activity.
This module must be completed before proceeding to the following topic,
"Prepare and Produce Bakery Products."
SUMMARY OF COMPETENCY BASE LEARNING MATERIALS
Qualification Title: BREAD AND PASTRY PRODUCTION NCII 141 Hours
LIST OF CORE COMPETENCIES

NO. UNIT OF COMPETENCY MODULE CODE
TITLE
Prepare and Produce Preparing and Producing
1. Bakery Products Bakery Products TRS741379
Prepare and Produce Pastry Preparing and Producing
2. Products Pastry Products TRS741380
Prepare and Present Preparing and presenting
3. Gateaux, Tortes and Cakes gateaux, tortes and cakes TRS741342
Prepare and Display Petits Preparing and Displaying
4. Four Petits Fours TRS741344
5. Present Desserts Presenting Desserts TRS741343
MODULE CONTENT
Qualification: BREAD AND PASTRY PRODUCTION NCII

petency: PREPARE AND PRODUCE BAKERY PRODUCTS
Module Title: Preparing and Producing Bakery Products
Introduction:
This training covers the information and skills necessary by bakers
and pâtissiers in an industrial food manufacturing setting to produce, present,
exhibit, and accommodate suppliers in a variety of high-quality cakes and
pastries in compliance with industry standards.
Nominal Duration: 28 Hours
Learning Outcomes:
You MUST be able to do the following at the conclusion of this module:
LO1: Prepare Bakery Products
LO2: Decorate and Present Bakery Products
LO3: Store Bakery Products
LEARNING OUTCOME 1
Prepare Bakery Products
Contents:
1. Suitable baking equipment is utilized to make bread goods.
2. Making bread in an easy-to-use, versatile manner that may be used for
gifts or a small company from home, under established protocol.
Assessment Criteria:
1. Equipment is chosen to weigh and measure in accordance with the

recipe.
2. Following conventional mixing techniques, a variety of bread goods are
created.
3. To bake items with the specified qualities and in compliance with
corporate requirements, the required oven temperature is chosen.
4. The right equipment is utilized in accordance with the necessary bakery
goods and normal operating procedures.
5. Products from bakeries are prepared for baking using industry
equipment and standards, as well as the proper methods and
environmental conditions.
Conditions:
 Mixers and Cutting implements

 Scales and Measures
 Bowls
 Ovens
 Moulds, Shapes and Cutters
 Baking sheets and containers
 Various sizes of pans
Methodology:
 Lecture
 Actual Demonstration
 Pre-assessment
Assessment Method:
 Oral question
 Written
 Examination
 Observation and Demonstration
LEARNING EXPERIENCES: Learning Outcome #1

Prepare Bakery Products
LEARNING ACTIVITIES SPECIAL INSTRUCTIONS
1. Read Information Read the baking tools and materials
sheet 1.1-1 “Tools for information sheet 1.1-1 on your CBLM.
Preparing Bakery
Products” Please ask your facilitator if you need help with
the module.
2. Answer self-check Refer to the answer key while self-checking
1.1-1 and compare your responses. You must select the right
your answers to response for each question. Please reread the
answer key. questions accurately.
3. Read information If you have questions about the issues you've
sheet LO1 1.1-2 run across or the information in the
“Producing Bakery information page, you are welcome to ask
Products” them.
You can now respond to the self-check

questions in the module if you believe you are
aware about the material contained in the
information sheet.
4. Answer self-check Refer to the answer key while self-checking
1.1-2 and compare your responses. You must select the right
your answers to response for each question. Please reread the
answer key. questions accurately.
5. Check out the Pay attention to your trainer as he produces a
demonstration of bakery product. Take note of the methods
"Producing Bakery employed and the actions taken.
Products (Bread)"
After watching, you may now do the task sheet
1.1-1
6. Perform "Produce Checklist 1.1-1 for the performance criterion
Bread" task sheet 1.1- on "Producing Bakery Products" is a
1. comparison.
7. Utilize the Verify your work against the performance
Performance Criteria check list 1.1-1. You can go on to the next
Checklist LO1 1.1-1 exercise if your response to the task was 100
to assess your percent accurate. If not, read the instruction
performance. page and go over the assignment one again.
DEFINITION OF TERMS
Bakery a place where bread and cakes are made or sold.
Bind Combining two or more ingredients to form a mixture.
food made of flour, water, and yeast or another leavening agent,
Bread
mixed together and baked.
a pale-yellow edible fatty substance made by churning cream
Butter
and used as a spread or in cooking.
a thick, malleable mixture of flour and liquid, used for baking
Dough
into bread or pastry.
a powder obtained by grinding grain, typically wheat, and used
Flour
to make bread, cakes, and pastry.
A recipe giving ingredients, amounts to be used and a method
Formula
of combining them.
ascertain the size, amount, or degree of (something) by using an
Measure instrument or device marked in standard units or by comparing
it with an object of known size.
a machine or device for mixing things, especially an electrical
Mixer
appliance for mixing foods.
a hollow container used to give shape to molten or hot liquid
Mold
material (such as wax or metal) when it cools and hardens.
Moulding Manipulation of dough to provide a desired size and shape.
an enclosed compartment, as in a kitchen range, for cooking
Oven
and heating food.
a dough of flour, shortening, and water, used as a base and
Pastry
covering in baked dishes such as pies.
Prepare make (something) ready for use or consideration.
Produce make or manufacture from components or raw materials.
the action of making or manufacturing from components or raw
Production
materials, or the process of being so manufactured.
Products an article or substance that is manufactured or refined for sale.
a set of instructions for preparing a particular dish, including a
Recipe
list of the ingredients required.
a sweet crystalline substance obtained from various plants,
Sugar especially sugar cane and sugar beet, consisting essentially of
sucrose, and used as a sweetener in food and drink.
the quality or state of being different or diverse; the absence of
Variety
uniformity, sameness, or monotony.
a microscopic fungus consisting of single oval cells that
Yeast reproduce by budding, and are capable of converting sugar into
alcohol and carbon dioxide.
INFORMATION SHEET 1.1-1

“Tools for Preparing Bakery Products”
Learning Objectives:
You must be capable of the following after reading this information sheet:
 Name the various equipment that go into baking goods.
 Follow the normal operating procedure when utilizing the various
tools to prepare bakery goods.
Introduction
It will be easier for you to measure the relevant components if you have
the correct equipment. For instance, while baking a loaf, the proper
proportions of sugar, flour, and cornstarch must be utilized. If you don't use
the correct measurements, your loaf won't have the proper consistency or
texture.
Learn how to utilize the following equipment that are listed according to
their use.
“Tools for Preparing Bakery Products”
1. Measuring Cups (Liquid and Dry) and Spoons
To precisely measure all of your components, you'll need both dry and wet
measuring cups.
Because you'll need them frequently, keep these tools in a location that is
simple to access.
cup, a half cup, a third cup, and a quarter cup, most measuring spoon
sets typically include a tablespoon, teaspoon, 12 teaspoon, and 14 teaspoons.
You can get away with a 1-cup size for liquid measuring cups, but having 2-
cup and 4-cup sizes in your pantry might be useful.
2. Wooden Spoon(s)
Having a few wooden spoon utensils on hand is sometimes a good idea. For all
types of stirring, wooden spoons are excellent because of their durability. To
avoid them being cracked, just remember to handwash them after you are
through. Even the most substantial, heavy doughs can be used with them.
3. Rubber Spatula/Scraper
Rubber spatulas are great for getting the rest of the batter or dough out of a
pan. They can be very helpful for combining wet and dry components. Keep in
mind that rubber scrapers won't fare as well in extreme temperatures as
silicone ones will.
4. Spatula/Metal Turner
There is no better tool than a good old spatula to transfer hot out of the oven
cookies to a cooling rack or dish a slice of cake from a 9x13 pan. It can be
especially useful with a thin metal blade since it will be flexible enough to go
under anything you're moving.
5. Pastry Brush
This is a must, especially if you frequently bake. It can be used to "paint" milk
on top of pie crust, to brush melted butter or egg wash onto the dough before
putting in cake batter, or to oil a pan before pouring in batter.
6. Whisk
A wire whisk may be used for numerous purposes outside simply beating a few
eggs. It's one of the greatest methods for fully combining dry components in
particular. It works well for combining ingredients to make homemade
custard.
7. Kitchen Scissors
We always have our kitchen shears on hand while we're cooking a recipe,
baking or otherwise. They may be used for a variety of tasks, such as snipping
fresh herbs, cutting parchment to fit a pan, or just opening obstinate packages
and containers.
8. Rolling Pin
Rolling pins are great for rolling out pastry, but can also be used to crush
cookies, chips, or crackers. If you don't have a food processor, you may simply
place them in a sealable bag and use your rolling pin to crush them.
9. Fine-Mesh Sieve
A sieve may be utilized in several different ways. It is probably most helpful for
bakers when sieving dry ingredients or when dusting baked brownies or cookie
pans with powdered sugar. In addition to draining wet ingredients (particularly
tiny objects like quinoa that would obstruct a standard colander), this piece of
baking equipment is also useful for removing seeds from raspberry
sauces.
10. Palette Knife

On apply neat color patches to a white canvas or over an already dry coat of
paint, use a palette knife. The canvas may be painted by swiping a layer of
color onto it with the blade in a manner akin to a baker spreading icing over a
cake.
11. Rectangular Baking Pan
An absolute necessity is a standard baking pan (13x9x2 inches). Cakes,
brownies, and cookie bars are just a few of the sweet recipes you may use it
for. Of course, it also has savory applications. If you could only have one
baking pan in your kitchen, choose this one.
12. Round Cake Pan

Since you'll need more than one of these ingredients to prepare a layer cake,
you should have two of them on hand. The majority of layer cake recipes can
be made with either 8-inch or 9-inch round cake pans; just make sure you
have two pans of the same size.
13. Loaf Pan

All of our favorite homemade bread recipes, including banana, pumpkin, and
zucchini bread, call for a loaf pan. Having two of these pans in your cabinet will
be beneficial if you also wish to make your own yeast bread.
14. Square Baking Pan
A square baking pan is necessary if you only want to create a small batch of
brownies since you don't always need to make a large pan. Just a few of the
baked goodies you can make with this baking need are cookie bars, cakes,
brownies, and corn bread.
15. Muffin Pan

You may prepare cupcakes for your upcoming birthday party or a tray of
freshly cooked muffins for brunch with this pan. Additionally, you may make
meatballs, pizza cups, and tiny meat loaves using a muffin pan.
16. Baking Sheet/Cookie Sheet/Sheet Pan

In your kitchen, you really need at least one cookie sheet, and two will
probably be helpful. If you decide to use two, we suggest using a baking sheet
with a raised side. It will ensure optimal air circulation and uniform baking of
your cookies. The sheet pan is necessary for baking practically any type of
cookie.
17. Hand Mixer/Stand Mixer

Even if a sophisticated stand mixer is not absolutely necessary, you should
have at least a hand mixer in your collection of baking necessities. It's by far
the greatest the greatest technique to combine ingredients into a thick, hard
cookie dough without wearing out your arm, and it will speed up and simplify
the process of mixing batters and doughs technique to speed up and simplify
the process of mixing batters and doughs.
18. Parchment Paper

Start using parchment paper for baking right away if you haven't already.
Before you begin baking, spread a sheet over your pan to make cleaning much
simpler and stop your baked items from sticking to the pan. An eco-friendly
option for devoted bakers is to purchase a reusable silicone baking surface
(Target).
SELF CHECK 1.1-1
DIRECTION: IDENTIFY THE TOOLS AND MATERIALS REFERRED IN THE
STATEMENT BELOW. WRITE YOUR ANSWER ON THE SPACE PROVIDED.
AFTER ANSWERING THIS SELF-CHECK 1.1-1, COMPARE YOUR ANSWER
ON THE ANSWER KEY.
___________ 1. are great for getting the rest of the batter or dough out of a pan.
___________ 2. is necessary for baking practically any type of cookie.
___________ 3. To precisely measure all of your components, you'll need both
dry and wet cups.
___________ 4. typically include a tablespoon, teaspoon, 12 teaspoon, and 14
teaspoons.
___________ 5. the greatest the greatest technique to combine ingredients into a
thick, hard cookie dough without wearing out your arm.
___________ 6. is necessary if you only want to create a small batch of brownies
since you don't always need to make a large pan.
___________ 7. An absolute necessity is a standard baking pan (13x9x2 inches).
___________ 8. this piece of baking equipment is also useful for removing seeds
from raspberry sauces.
___________ 9. spread a sheet over your pan to make cleaning much simpler
and stop your baked items from sticking to the pan.
___________ 10. are great for rolling out pastry, but can also be used to crush
cookies, chips, or crackers.
___________ 11. It's one of the greatest methods for fully combining dry
components in particular.
___________ 12. It can be used to "paint" milk on top of pie crust, to brush
melted butter or egg wash onto the dough.
___________ 13. Even the most substantial, heavy doughs can be used with
them.
___________ 14. On apply neat color patches to a white canvas or over an
already dry coat of paint.
___________ 15. They may be used for a variety of tasks, such as snipping fresh
herbs or cutting parchment to fit a pan.
ANSWER KEY
1. Rubber spatula/scraper
2. Baking sheet/cookie sheet/sheet

pan
3. Measuring cups
4. Measuring spoon
5. Hand/stand mixer
6. Square baking pan
7. Rectangular baking pan

8. Fine mesh sieve
9. Parchment paper
10. Rolling pin
11. Whisk
12. Pastry brush
13. Wooden spoons
14. Palette knife
15. Kitchen scissors

“Producing Bakery Products (Bread)”
After reading this information sheet, you must be able to:
 Learn the techniques and procedures for making bread
goods.
 Produce bread goods in conformity with established
standards.
Introduction
The act of baking is dry heat cooking, particularly in various types of
ovens. It is most likely the earliest type of cooking. The majority of bakery
goods, such as bread, rolls, cookies, pies, pastries, and muffins, are made
using flour or meal made from grains.
Rather than leasing commercial premises, you can start a bakery
company at home utilizing the kitchen in a home or apartment. You should
also attempt making jams or jellies, as some business owners do to go along
with their baked items.
As a present, you may also individually prepare something for someone
on their special days.
How to Produce Bakery Products Successfully
(BREAD)
Weighing and mixing

A baked combination of flour, water, yeast, and salt produces bread.
Bread enhancers like fat, sugar, and emulsifiers are optional. These increase
the bread's long-term freshness and reduce the likelihood that it may spoil
rapidly. Because of the gluten in the wheat blossom, the carbon dioxide in
bread is better absorbed.
The combining of the ingredients is the first step in making bread. For
this, a mixture of 32–45% wheat flour, 50–64% water, 2% yeast, 2% salt, and
optionally 4% oil, 4% emulsifiers, and 4% sugar is used. Meal without brans is
made out of pulverized grains and flour. Whether the bread will be white or
brown depends on the food to flower ratio.
The method of creating bread may also be done with multigrain
mixtures. When the amount of flour is large, more water has to be added to the
mixture since flour tends to absorb more water than meal. After the yeast and
the other ingredients have been thoroughly combined, it is best to add the salt
last. It is also possible to use the so-called "wet
approach."
This method calls for mixing together equal parts water and yeast with
half of the flour. This is blended well, allowed to ferment for three to four hours
(yeasting), and then combined with the other half of the flour. The outcome is a
lighter, airier dough that allows for a more thorough fermentation.
Preservatives and chemicals are now able to be put to bread to enhance the
shelf life, taste, and texture.
Kneading Dough
The dough is kneaded once the ingredients are mixed. The dough
becomes elastic because the components absorb a great deal of moisture.
Longer kneading creates a gluten network, which makes the dough less elastic
and more difficult to work with. The dough will seem silky and be able to be
stretched. Too much time spent kneading the dough can cause it to get sticky
and crumble. To generate a wafer-thin film, the dough's structure must be
robust enough. The dough's temperature increases to 27°C throughout the
kneading phase.
Resting Dough
The dough is sealed up by being kept in the machine for 30 to 50 minutes at a
constant 27°C temperature. As a result, the yeast cells have time to grow and
make alcohol and CO2. As a result, the dough becomes larger and the gluten
network regains some of its previous elasticity. When the dough has about
doubled in size, the proving step is complete.
Rising/Folding
The dough is split into pieces after the initial proving that weigh
approximately 900 grams apiece. In the folding machine, the dough pieces are
folded, then put in nets to prove. When dough is folded, the gas bubbles are
spread equally and each piece of dough is given the same shape. By doing so,
you may make the dough's surface smoother and less sticky. At a humidity
level of 85% and a temperature of 34°C, the rising time for the dough will be
roughly 30 minutes. It will be simpler to (pre) form the dough later on if it is
allowed to rest throughout this procedure.
Shaping
The dough is molded after folding to fit into a baking pan. The process of
molding dough into a long roll is known as shaping. The dough ball is formed
into a slab during the shaping phase. This slab is then wrapped up and tucked
into the backing tin. Large gas bubbles are separated into multiple smaller gas
bubbles throughout the dough preparation process. The folded dough must be
placed in the baking tin with its seam down; otherwise, the dough will unfold
during the third proving or during baking. The optional bread decoration (with
sesame or poppy seeds, or by cutting) is complete.
Final proof
In the baking tin, the third proving takes place. At a temperature of 34 °C and
a humidity of 85%, this last proof takes 60 minutes. Mesophilic
microorganisms thrive in environments with a temperature of 34°C. Therefore,
it is crucial that the bread is made in a clean, sanitary environment.
Baking

The dough has adequately risen after the last proofing and is prepared
for baking. The bread has to be baked for 30 to 40 minutes at 200 to 260°C.
Steam is introduced into the oven before baking begins. The yeast is still active
throughout the first 10 minutes of baking; this is known as the oven rising.
The rising of the dough is also aided by the thermal expansion of the CO2 from
the yeast and the rise in water vapor pressure. The color of the crust looks
better because of the condensed steam. The starches start to gelatinize and
absorb water at a temperature of 60 oC. The starches swell because to the
water.
The proteins and sugars in the bread may undergo a so-called "Maillard
reaction" as a result of the high temperatures the crust is subjected to. When
baking bread, maillard reactions are highly desired since they give the loaf its
distinctive scent and brown color. The burning of the starch-destrins can also
cause browning.
Spraying
The bread loaves are softly sprayed with water after baking, which makes
the crust of the bread shine together with the pyrodextrins (incineration
residue).
Cooling and packaging
Before it is sliced and packaged, the bread needs to chill. If the bread is packed
before it has cooled, the bag will condense.
SELF CHECK 1.1-2

DIRECTION: IDENTIFY THE STATEMENT BELOW AND. WRITE YOUR
ANSWERS ON THE SPACE PROVIDED.
__________1. The color of the crust looks better because of the condensed
steam.
__________2. The optional bread decoration (with sesame or poppy seeds, or by
cutting) is complete.
__________3. which makes the crust of the bread shine?
__________4. A baked combination of flour, water, yeast, and salt produces
bread. Bread enhancers like fat, sugar, and emulsifiers are optional.
__________5. equal parts water and yeast with half of the flour.
__________6. If the bread is packed before it has to be.
__________7. it is crucial that the bread is made in a clean, sanitary
environment.
__________8. In the folding machine, the dough pieces are—
__________9. The dough is sealed up by being kept in the machine for 30 to 50
minutes at a constant 27°C temperature.
__________10. once the ingredients are mixed the dough is—
ANSWER KEY
1. Baking
2. Shaping
3. Spraying
4. Weighing and Mixing
5. Mixing together
6. Cooled
7. Final Proof
8. Folded
9. Resting Dough
10. Knealed
TASK SHEET 1.1-1
TITLE: PRODUCE BREAD
Performance Objective: Given the appropriate tools and materials, you are
required to produce bread following the procedure given by the facilitator.
You are instructed for the allotted time.
Supplies, Tools and Equipment:

 Baking tools and equipment
 Ingredients
THE INSTRUCTOR WILL PROVIDE AND SPECIFY
DIRECTIONS:
The facilitator will offer the trainees instructions on how to complete a

product, including all necessary safety precautions. The trainees will work in
a realistic work space and be given a specific amount of time to create a loaf
of bread. The instructor will make observations and recommendations as she
moves about. The students will present their work at the conclusion of the
allotted time.
Assessment Method:
Return Demonstration using Performance checklist.
PERFORMANCE CRITERIA CHECKLIST 1.1-1
Name of Trainee:
Date:
PERFORMANCE CRITERIA YES NO

Have you assembled all of the tools and materials required for the
procedure?
Did you finish on time?
Does your baking area clean up properly?
Did you follow the given instructions of the facilitator?
Have you experienced a hard time?
Did you learn from performing the task given?
Did you take note of all the procedures given? Present it.
LEARNING OUTCOME 2
Decorate and Present Bakery Products
Contents:
3. The appropriate decorating tools for producing bakery delicacies.
4. Adding attractive decorations to baked goods to enhance both their
appearance and flavor.
6. Selecting the right decorating tools in accordance with the design
concept.
7. Applying appropriate mixing techniques to develop common bread goods.
8. The needed oven temperature is determined to bake goods with the
desired characteristics and in accordance with business specifications.
9. Bakery products are baked utilizing industry equipment and standards,
as well as the correct processes and environmental conditions.
10. Presenting baked goods in an appealing and pleasant manner.
CONDITIONS:
 Mixers and Cutting Implements
 Bowls
 Ovens
 Baking Sheets and Containers
 Various sizes of Pans
METHODOLOGY:
 Lecture
 Pre-Assessment
ASSESSMENT METHODOLOGY
 Oral Questions
 Written
 Examination
Decorate and Present Bakery Products
8. Read Information Read Information sheet 2.2-1 about “Tools for
sheet 1.2-1 “Tools Decorating Bakery Products” on your CBLM.
for Decorating
Bakery Products” Simply notify your facilitator if you require
assistance with the module.
9. Answer self-check Refer to the answer key while self-checking your
1.2-1 and compare responses. You must select the right response for
your answers to each question. Please reread the questions
answer key. accurately.
10. Read If you have any questions concerning the
information sheet difficulties you've encountered or the information
1.2-2 “Decorating on this page, please ask.
Bakery Products”
If you think you are aware of the facts included
on the information sheet, you may now respond
to the module's self-check questions.
11. Answer self- Refer to the answer key while self-checking your
check LO2 1.2-2 responses. You must select the right response for
and compare your each question. Please reread the questions
answers to answer accurately.
key.
12. Check out Pay close attention to your trainer as he
the demonstration decorates bread products. Take careful note of
of "Decorating the tactics used and the activities done.
Bakery Products"
After watching, complete task sheet LO2 1.2-1.
13. Perform A comparison is Checklist LO2 1.2-1 for the
"Decorate Bakery performance criteria "Decorating Bakery
Products" task Products."
sheet LO2 1.2-1.
14. Utilize the Check your work against the LO2 1.2-1
Performance performance check list. If your response to the
Criteria Checklist challenge was 100 percent correct, you can go to
LO2 1.2-1 to assess the next exercise. If not, read the instruction
your performance. page and go over the assignment one again.
DEFINITION OF TERMS
Bind Combining two or more ingredients to form a mixture.
food made of flour, water, and yeast or another leavening
Bread
agent, mixed together and baked.
a pale-yellow edible fatty substance made by churning cream
Butter
and used as a spread or in cooking.
make something look more attractive by adding extra items or
Decorate
images to it.
Delicacy fineness or intricacy of texture or structure.
Flavor the quality of something that affects the sense of taste.
a powder obtained by grinding grain, typically wheat, and
Flour
used to make bread, cakes, and pastry.
ascertain the size, amount, or degree of (something) by using
Measure an instrument or device marked in standard units or by
comparing it with an object of known size.
a machine or device for mixing things, especially an electrical
Mixer
appliance for mixing foods.
Mold
Oven
and heating food.
Pastry
the action of making or manufacturing from components or
Production
raw materials, or the process of being so manufactured.
an article or substance that is manufactured or refined for
Products
sale.
a set of instructions for preparing a particular dish, including
Recipe
a list of the ingredients required.
Measure of hotness or coldness expressed in terms of any of
Temperature
several scales, including Fahrenheit and Celsius.
the quality or state of being different or diverse; the absence
Variety
of uniformity, sameness, or monotony.
a microscopic fungus consisting of single oval cells that
Yeast reproduce by budding, and are capable of converting sugar
into alcohol and carbon dioxide.
“Tools for Decorating Bakery Products”
 Describe the many equipment used to decorate bakery goods.
 Utilize the various tools while according to standard operating
procedure to produce bakery goods.
Introduction
With the correct equipment, we bakers may hone our baking abilities
and also have the freedom to try out new approaches, which helps us become
even more adept at our profession, or should we say art form.
Learn how to utilize the following equipment that are listed
according to their use.
“Tools for Decorating Bakery Products”
Measuring Cups and Spoons

A measuring cup is a culinary tool used primarily to gauge the amount of
liquid or bulk solid materials, such flour and sugar, that go into a recipe.
In order to measure substances precisely and in small amounts, measuring
spoons are utilized. Spices, other dry ingredients, such as baking powder, and
even little amounts of flour are all precisely measured using measuring spoons.
BAKING SHEET/PAN
When baking pastries like bread rolls, cookies, sheet cakes, Swiss rolls, and
pizzas, a sheet pan—also known as a baking tray, baking sheet, or baking pan
—is used. It is a flat, rectangular metal pan that is placed in the oven.
Spatula
A spatula is a knife-like implement with a broad, flexible blade that is usually
used for spreading or mixing soft things.
SCRAPER
A scraper is a tool with a tiny handle and a metal or plastic blade that may be
used to clean a specific area.
METAL TURNER
A turner or flipper (sometimes known as a fish slice in British English) is a tool
used to raise and flip food items during cooking, such as pancakes and fillets.
These often have metal or plastic blades with a wooden or plastic grip to shield
them from heat.
PASTRY BRUSH
The culinary tool known as a pastry brush, commonly referred to as a basting
brush, is used to apply butter, oil, or glaze to meals. While contemporary
kitchen brushes may have silicone bristles, traditional pastry brushes are
created with natural bristles or a plastic or nylon fiber comparable to a
paintbrush.
WHISK
The word "whisk" comes from the usage of whisks to swiftly combine
ingredients or to add air to substances like egg whites or heavy cream to
enhance the volume of the combination.
ROLLING PIN
a long, cylindrical-shaped cooking tool that is typically used to roll out different
kinds of dough while baking bread, pastries, and cookies. In addition to
breaking crackers and breadcrumbs, this device is effective.
PIPING BAG
A piping bag is a cooking equipment used for decorating cakes, pies, cookies,
and other pastries, as well as pressing doughs, batters, creams, and puréed
items like potatoes onto platters or baking sheets.
BAKING PAN(s)
Cake batter and thick, dense masses of food, such as savory hot dish recipes,
can both be stored in baking pans. After being put in the pan, the meals are
roasted in the oven. There are several sizes, materials, surface textures, and
color options for baking pans.
MIXER
The repetitious activities of stirring, whisking, or beating are assisted by
mixers. A mixer may also be used to knead dough when the beaters are
swapped out for a dough hook. A drill mixer, a hand-held powered beater, or
an eggbeater are all examples of portable mixers.
PARCHMENT PAPER
Paper that has been carefully prepared for use in ovens and that is resistant to
moisture and grease. It may be used to line cake pans and baking sheets, to
wrap fish and other items that are cooked en papillote, to cover worktops
during dirty chores to make cleanup simple, and for many more purposes. It is
quite adaptable.
BAKING MOLDS AND SHAPES
A tool with a hollow or open shape that is used to mold the food ingredient into
the mold. Foods like candies, chocolate, mints, bread, cakes, and salads or
desserts made with gelatin may all be given specialized forms using molds.
SELF CHECK LO2 1.2-1
DIRECTION: IDENTIFY THE TOOLS AND MATERIALS REFERRED IN THE
STATEMENT BELOW. WRITE YOUR ANSWER ON THE SPACE PROVIDED.
AFTER ANSWERING THIS SELF-CHECK LO2 3.3-1, COMPARE YOUR
ANSWER ON THE ANSWER KEY.
___________ 1. knife-like implement with a broad, flexible blade

___________ 2. a culinary tool used primarily to gauge the amount of liquid or
bulk solid materials
___________ 3. often have metal or plastic blades with a wooden or plastic grip
to shield them from heat
___________ 4. tool with a hollow or open shape that is used to mold the food
ingredient
___________ 5. There are several sizes, materials, surface textures, and color
options for—
___________ 6. to measure substances precisely and in small amounts
___________ 7. a cooking equipment used for decorating
___________ 8. cylindrical-shaped cooking tool that is typically used to roll out
different kinds of dough
___________ 9. swiftly combine ingredients or to add air to substances like egg
whites or heavy cream to enhance the volume of the combination
___________ 10. a tool with a tiny handle and a metal or plastic blade
ANSWER KEY
16. Spatula
17. Measuring cup
18. Metal turner
19. Baking molds and

shapes
20. Baking pan/s
21. Measuring spoon/s
22. Piping bag
23. Rolling pin/s
24. Whisk
25. Scraper
“Decorating Bakery Products”
 Discover how to decorate bread goods using the correct methods
and recipe.
 Produce bread goods with designs in accordance with accepted
standards.
Introduction
Any bread, pretzels, crackers, pretzel crackers, buns, rolls, macarons, or
any other comparable pastes, pastries, cakes, doughnuts, pies, or other food
products in which wheat or meal is a major ingredient are considered bakery
products. All of those terms can be used in lieu of tang, including flavor, relish,
savor, smack, zest, tanginess, piquancy, and nip. Contrarily, bland or dreary
food is neither. tart, sharp, sharp-tasting, which means it has a lemon-like
bitter, acidic, harsh, and sour flavor. The converse is true with terms like sweet
and honeyed.
How to Produce Fancy Bakery Products Successfully

(MACARONS)
TOTAL TIME PREPARATION COOK TIME

TIME
1 HR AND 50 30 MINUTES 20 MINUTES
MINS
Ingredients for 30 Preparation

pieces Macarons
1. Make the macarons: In the bowl of a food
MACARONS processor, combine the powdered sugar,
almond flour, and ½ teaspoon of salt, and
 1¾
process on low speed, until extra fine. Sift
cups powdered
the almond flour mixture through a fine-
sugar (210 g)
mesh sieve into a large bowl.
 1 cup almond flour
2. In a separate large bowl, beat the egg whites
(95 g), finely
and the remaining ½ teaspoon of salt with
ground
an electric hand mixer until soft peaks
 1 teaspoon salt,
form. Gradually add the granulated sugar
divided
until fully incorporated. Continue to beat
 3 egg whites, at
until stiff peaks form (you should be able to
room temperature
turn the bowl upside down without
 ¼ cup granulated
anything falling out).
sugar (50 g)
3. Add the vanilla and beat until incorporated.
 ½ teaspoon vanilla
Add the food coloring and beat until just
extract
combined.
 2 drops pink gel
4. Add about ⅓ of the sifted almond flour
food coloring
mixture at a time to the beaten egg whites
and use a spatula to gently fold until
combined. After the last addition of almond
flour, continue to fold slowly until the batter
falls into ribbons and you can make a figure
8 while holding the spatula up.
5. Transfer the macaron batter into a piping
bag fitted with a round tip.
Ingredients Preparation
6. Place 4 dots of the batter in each
VANILLA BUTTERCREAM corner of a rimmed baking sheet, and
place a piece of parchment paper over
 1 cup unsalted butter
it, using the batter to help adhere the
(230 g), 2 sticks, at room
parchment to the baking sheet.
temperature
7. Pipe the macarons onto the
 3 cups powdered sugar
parchment paper in 1½-inch (3-cm)
(360 g)
circles, spacing at least 1-inch (2-cm)
 1 teaspoon vanilla
apart.
extract
8. Tap the baking sheet on a flat surface
 3 tablespoons heavy
5 times to release any air bubbles.
cream
9. Let the macarons sit at room
temperature for 30 minutes to 1
hour, until dry to the touch.
10. Preheat the oven to 300˚F
(150˚C).
11. Bake the macarons for 17
minutes, until the feet are well-risen
and the macarons don’t stick to the
parchment paper.
12. Transfer the macarons to a wire
rack to cool completely before filling.

Preparation
13. Make the buttercream: In a large bowl, add the butter and beat
with a mixer for 1 minute until light and fluffy. Sift in the powdered
sugar and beat until fully incorporated. Add the vanilla and beat to
combine. Add the cream, 1 tablespoon at a time, and beat to
combine, until desired consistency is reached.
14. Transfer the buttercream to a piping bag fitted with a round
tip.
15. Add a dollop of buttercream to one macaron shell. Top it with
another macaron shell to create a sandwich. Repeat with remaining
macaron shells and buttercream.
16. Place in an airtight container for 24 hours to “bloom”.
17. Enjoy!
SELF CHECK LO2 1.2-2
DIRECTION: IDENTIFY THE QUESTIONS BELOW AND WRITE YOUR
__________1. Preparation time consist?

__________2. macarons sit at room temperature for?
__________3. How much powdered sugar is needed in grams?
__________4. How many macarons can you make with the above ingredients?
__________5. Place in an airtight container for 24 hours to?

__________6. Preheat the oven to what Fahrenheit?
__________7. For vanilla buttercream, vanilla extract should be?
__________8. In Macarons, how many drops of pink gel do you need?

__________9. How much heavy cream does vanilla buttercream need?
__________10. Transfer the macaron batter into a piping bag fitted with a—
ANSWER KEY
1. 30 minutes
2. 30 minutes to 1
hour
3. 210 grams
4. 30 pieces
5. Bloom
6. 300˚F
7. 1 teaspoon
8. 2 drops
9. 3 tablespoons
10. Round tip

TASK SHEET 1.2-2
TITLE:
“DECORATE BAKERY PRODUCTS”
PERFORMANCE OBJECTIVE:
You must create elegant macarons using the correct equipment, supplies,
and ingredients while adhering to the facilitator's instructions. For the
designated period, you are given instructions.

 Baking tools
 Decorating equipment
 Ingredients
Please be aware that the facilitator will provide clarification and specific
instructions.
DIRECTIONS:
The trainer will provide instructions on how to complete a product, including
all required safety precautions, to the trainees. The students will work in a
real-world workspace and have a set amount of time to make elegant
macarons. As she wanders about, the instructor will note things and provide
suggestions. At the completion of the given time, the students will present
their work.
Assessment Method:
Name of Trainee:
Date:

procedure?
LEARNING OUTCOME 3
Store Bakery Products
Contents:
1. Bakery product storage done correctly and safely.
2. To prevent risks and maintain the flavor and freshness of food.
1. Choosing the appropriate storage apparatus in line with the standard
tool.
2. Using the right storage methods to keep popular bread products fresh.
3. Preserving the flavor and freshness of bread goods.
4. Avoiding risks, using tools and standards specific to the business, as
well as the appropriate procedures and environmental circumstances.
5. Packaging for baked products that is attractive and nice to look at.
CONDITIONS:
 Mixers and Cutting Implements
 Bowls
 Ovens
 Baking Sheets and Containers
 Various sizes of Pans
METHODOLOGY:
 Lecture
 Pre-Assessment
ASSESSMENT METHODOLOGY
 Oral Questions
 Written
 Examination

Store Bakery Products
15. Read Read the "Apparatus for Storing Bakery
Information sheet Products" knowledge page 1.3-1 on your CBLM.
1.3-1 “Apparatus
for Storing Bakery Simply let your facilitator know if you need help
Products” with the module.
16. Answer self- Check your own answers by using the answer
check 1.3-1 and key. Each question requires you to choose the
compare your appropriate response. Please carefully read the
answers to answer questions again.
key.
17. Read Please inquire if you have any questions about
information sheet the problems, you've been having or the
1.3-2 “Storing information on this page.
Bakery Products”
You may now answer the self-check questions in
the module if you believe you are knowledgeable
about the material presented on the information
page.
18. Answer self- Check your own answers by using the answer
check 1.3-2 and key. Each question requires you to choose the
compare your appropriate response. Please carefully read the
answers to answer questions again.
key.
19. Check out the Watch your trainer carefully as he arranges the
demonstration of bread goods. Keep thorough records of the
"Storing Bakery strategies employed and the actions taken.
Products"
Fill out task sheet 1.3-1 after watching.
20. Perform Checklist 1.3-1 for the performance criterion
"Store Bakery "Storing Bakery Products" serves as a
Products" task comparison.
sheet 1.3-1.
21. Utilize the Compare your work to the performance check
Performance list in 1.3-1. You can go on to the following
Criteria Checklist exercise if your response to the challenge was
1.3-1 to assess your perfect. If not, read the assignment page and
performance. review it once again.
DEFINITION OF TERMS
Baking process of cooking by dry heat, especially in some kind of oven
Bind combining two or more ingredients to form a mixture.
food made of flour, water, and yeast or another leavening agent,
Bread
mixed together and baked.
make something look more attractive by adding extra items or
Decorate
images to it.
Delicacy fineness or intricacy of texture or structure.
Flavor the quality of something that affects the sense of taste.
a powder obtained by grinding grain, typically wheat, and used
Flour
to make bread, cakes, and pastry.
ascertain the size, amount, or degree of (something) by using an
Measure instrument or device marked in standard units or by comparing
it with an object of known size.
Mold
Oven
and heating food.
the wrapping material around a consumer item that serves to
Packaging contain, identify, describe, protect, display, promote, and
otherwise make the product marketable and keep it clean.
Pastry
the action of making or manufacturing from components or raw
Production
materials, or the process of being so manufactured.
Products an article or substance that is manufactured or refined for sale.
a set of instructions for preparing a particular dish, including a
Recipe
list of the ingredients required.
to place or leave something in a location for later use, disposal,
Store
or safekeeping
the quality or state of being different or diverse; the absence of
Variety
uniformity, sameness, or monotony.
“Apparatus for Storing Bakery
Products”
 Describe the equipment used to keep bakery products.
 Utilize the different tools when storing bakery items in accordance
with normal operating procedure.
Introduction
To maintain food's freshness and flavor and reduce the danger of
contracting foodborne diseases, ingredients and baked goods must be stored
properly. In addition to being crucial for your baked products and pastries to
taste and look as gorgeous as they did in the display case, packaging is also
crucial for building your public reputation.
The following equipment is listed according to its usage; learn how to use
it.
“Apparatus for Storing Bakery Products”
Oven
An oven is a room used for heating, baking, grilling, and preparing food. Ovens
come in a variety of designs, including wall ovens, industrial ovens, earth
ovens, and household ovens. In an oven, food is cooked using either gas or
electricity.
Chiller Refrigerator
A chiller is a device that uses vapor-compression, adsorption refrigeration, or

absorption refrigeration cycles to remove heat from a liquid coolant. After that,
this fluid can be sent via a heat exchanger to cool machinery or another
process stream (such as air or process water).
Baking Pantry
Simply described, a baking pantry is a space set aside for ingredients, baking
equipment, and supplies, as well as objects needed to decorate or preserve
baked goods. Flour; all-purpose, bread, and cake flour are essential items for a
well-stocked baking cupboard. baker's powder.
Glass Container
Packaging container that holds a product intended for retail sale; excludes
ceramic cups, plates, ovenware, plate glass, safety and window glass, heat-
resistant glass like Pyrex, lead-based glass like crystal, and TV tubes.
Plastic Container
A plastic container is one that is made of polyethylene terephthalate (PET),
high-density polyethylene (HDPE), and other synthetic materials that is meant
to hold food or beverages.
Plastic Cellophane
A thin, translucent sheet known as cellophane is created from recycled
cellulose. It is suitable for food packing due to its low permeability to air, oils,
greases, bacteria, and liquid water. Cellophane is particularly susceptible to
water vapor; however, this may be avoided by coating it with nitrocellulose
lacquer.
Aluminum Foil Tray

This kind of pan is made of aluminum foil and is used for a number of food
preparation tasks, including baking bread, roasting meat, and baking pizza.
Boxes
To hold your cakes, pies, muffins, and cupcakes for takeout, use a box. To
enable space for decoration, get a box that is somewhat bigger than your
pastry. Simply fold the corners and secure them together to create this
straightforward yet elegant-looking pastry box, and you have a one-piece box
that is simple to use.
SELF CHECK 1.3-1
DIRECTION: ENUMERATION. IN ANY ORDER, STATE THE FOLLOWING
TOOLS ARE USED TO STORE BAKERY PRODUCTS: AFTER ANSWERING
THIS SELF-CHECK LO3 3.3-1, COMPARE YOUR ANSWER TO THE
ANSWER KEY.
1. _______________________________________________
2. _______________________________________________
3. _______________________________________________
4. _______________________________________________
5. _______________________________________________
6. _______________________________________________
7. _______________________________________________
8. _______________________________________________
ANSWER KEY
26. Oven
27. Chiller
Refrigerator
28. Baking
Pantry
29. Glass
Container
30. Plastic
Container
31. Plastic
Cellophane
32. Aluminum
Foil Tray
33. Boxes

“Storing Bakery Products”
 Learn the proper procedures and equipment for maintaining and
storing baked products.
 Produce bread products with the appropriate packaging and seals
in compliance with industry requirements.
Introduction
The fundamental function of packing is to protect its contents from
damage that may occur during transportation, handling, and storage.
Packaging protects the product during its transit from producer to end user. It
shelters the product from moisture, light, heat, and other environmental
factors.
How to Seal and Package Bakery Products Properly
Kindly consider:
THE MANUFACTURING PROCESS
Manufacturing is the initial stage in the packaging process. When designing
packaging, keep the production process in mind. When considering packaging
design, all of these issues must be addressed. They will have an influence not
just on the production process, but also on the entire cost of the product and
the timeframe.
THE FILLING & ASSEMBLING PROCESS
After the manufacturing process is done, the package must be filled and
assembled. These are only a few of the many factors that must be addressed
during the filling and assembly process. Both the product and the package
must be safeguarded while the process is accelerated.
THE TRANSPORTATION OF THE PRODUCT
After the packing is completed, the product will be transported to wherever it
will be sold. During this critical stage, the product must be safeguarded. Steps
must be made to maintain the integrity of the product whether it is transported
by land, sea, or air. This must be included into the packaging's design.
Consider how the product will be transported and take precautions to preserve
it. In addition to safeguarding the package and ultimate product, packing
efficiency is vital in logistics. Well-planned packing promotes more efficient
shipping, which can save expenses.
THE SHELF LIFE
Another factor to consider when considering packaging is shelf life. While we
are most aware with shelf life in terms of perishable things, it also indicates
how well the product will look on the shelf. Tamper resistance and fragility
must all be evaluated in advance. A design that is overly detailed and fragile
may easily break on a store shelf or display, rendering it unappealing to
customers.
THE USER EXPERIENCE
The user's experience is the final phase in the packaging process. Leading
brands understand this and place a high importance on this aspect of the
packaging process. They recognize that packaging may be used to
communicate with customers. Packaging should offer an experience for the
customer in addition to preserving the goods. It should tell a narrative while
also increasing client loyalty. This alone represents a significant return on the
brand's marketing spend.
SELF CHECK 1.3-2
DIRECTION: IDENTIFY THE QUESTIONS BELOW AND WRITE YOUR
__________1. the final phase in the packaging process.
__________2. Both the product and the package must be safeguarded while the
process is accelerated.
__________3. the initial stage in the packaging process.
__________4. While we are most aware with shelf life in terms of perishable
things, it also indicates how well the product will look on the shelf.
__________5. product will be transported to wherever it will be sold.

ANSWER KEY
1. The User Experience
2. The Filling and Assembling

Process
3. The Manufacturing Process
4. The Shelf Life
5. The Transportation of the Product

TASK SHEET 1.3-1
TITLE:
“STORE BAKERY PRODUCTS”
PERFORMANCE OBJECTIVE:
You must complete appropriate packing while according to the facilitator's
instructions and utilizing the necessary tools and supplies. You are provided
instructions for the specified time period.

 Storing Apparatus
 Packaging and Seal Tools
Please be aware that the facilitator will give explanation and precise
instructions.
DIRECTIONS:
The trainer will provide the trainees instructions on how to perform,
including all necessary safety precautions. Students will work in a real-world
environment and have a certain amount of time to complete creative
packaging. The teacher will take notes and provide comments as she/he
walks around. The students will present their work at the end of the allotted
time.
Assessment Method:
Name of Trainee:
Date:

procedure?

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COMPETENCY BASED LEARNING MATERIALS

QUALIFICATION TITLE: BREAD AND PASTRY PRODUCTION NCII

UNIT OF COMPETENCY: PREPARE AND PRODUCE BAKERY

MODULE TITLE: PREPARING AND PRODUCING BAKERY

HOW TO USE THIS COMPETENCY BASED LEARNING MATERIALS

Qualification Title: BREAD AND PASTRY PRODUCTION NCII 141 Hours

LIST OF CORE COMPETENCIES

5. Present Desserts Presenting Desserts TRS741343

Qualification: BREAD AND PASTRY PRODUCTION NCII

Nominal Duration: 28 Hours

1. Equipment is chosen to weigh and measure in accordance with the

 Mixers and Cutting implements

LEARNING EXPERIENCES: Learning Outcome #1

You can now respond to the self-check

INFORMATION SHEET 1.1-1

10. Palette Knife

12. Round Cake Pan

13. Loaf Pan

15. Muffin Pan

16. Baking Sheet/Cookie Sheet/Sheet Pan

17. Hand Mixer/Stand Mixer

18. Parchment Paper

2. Baking sheet/cookie sheet/sheet

6. Square baking pan

7. Rectangular baking pan

10. Rolling pin

12. Pastry brush

13. Wooden spoons

14. Palette knife

15. Kitchen scissors

INFORMATION SHEET 1.1-2

Weighing and mixing

SELF CHECK 1.1-2

4. Weighing and Mixing

TITLE: PRODUCE BREAD

Supplies, Tools and Equipment:

THE INSTRUCTOR WILL PROVIDE AND SPECIFY

The facilitator will offer the trainees instructions on how to complete a

PERFORMANCE CRITERIA YES NO

Measuring Cups and Spoons

___________ 1. knife-like implement with a broad, flexible blade

17. Measuring cup

18. Metal turner

19. Baking molds and

20. Baking pan/s

21. Measuring spoon/s

22. Piping bag

23. Rolling pin/s

How to Produce Fancy Bakery Products Successfully

TOTAL TIME PREPARATION COOK TIME

Ingredients for 30 Preparation

__________1. Preparation time consist?

__________5. Place in an airtight container for 24 hours to?

__________7. For vanilla buttercream, vanilla extract should be?

__________8. In Macarons, how many drops of pink gel do you need?

10. Round tip

Supplies, Tools and Equipment: