Module 2

UNPACKING of MELC in BREAD AND PASTRY (WEEK 2-3)

MELC
Prepare sponge and cakes
Prepare and use fillings
Decorate cakes
Objective
 Select, measure, and weigh ingredients according
to recipe requirements.
 Select required oven temperature to bake goods
in accordance with desired characteristics,
standard recipe specifications and enterprise
practices.
 Prepare sponges and cakes according to recipe
specifications, techniques and conditions and
desired product characteristics.
 Use appropriate equipment according to required
pastry and bakery products and standard
operating procedures.
 Cool the sponges and cakes according to
established standards and procedures.
 Prepare and select fillings in accordance with
required consistency and appropriate flavors.
 Fill and assemble slice or layer sponges and cakes
according to standard recipe specifications,
enterprise practice and customer preferences.
 Select coatings and sidings according to the
product characteristics and required recipe
specifications.
 Decorate sponges and cakes suited to the product
and occasion and in accordance with standard
recipes and enterprise practices.
 Use suitable icings and decorations according to
standard recipes and/or enterprise standards and
customers preferences.

Present cakes  Present cakes in accordance with customers

expectations and established standards and
procedures.
 Select and use equipment in accordance with
service requirements.
 Maintain product freshness, appearances and
eating qualities in accordance with the established
standards and procedures.
 Marked cakes or cut portion-controlled to minimize
wastage and in accordance with enterprise
specifications and customer preferences.
Store cakes  Store cakes in accordance with establishments
standards and procedures.
 Identify storage methods in accordance with
product specifications and established standards
and procedures.