Plan Rhia BPP

PLANNING
BREAD AND PASTRY

PRODUCTIONN NC II
Sector
TOURISM SECTOR
Qualification Title
BREAD AND PASTRY PRODUCTIONN NC II
Unit of Competency
PREPARE AND PRODUCE BAKERY
PRODUCTS
Module Title
PREPARING AND PRODUCE BAKERY
PRODUCTS
SAN FANCISCO JAVIERCOLLEGE
Poblacion, Narra,Palawan
BREAD AND PASTRY PRODUCTION NCII
105 Hours
MODULE CONTENT
QUALIFICATION : BREAD AND PASTRY PRODUCTION NCII
UNIT OF COMPETENCY: PREPARE AND PRODUCE PASTRY

PRODUCTS
MODULE TITLE : PREPARING AND PRODUCING PASTRY PRODUCTS
No. Unit of Competency Module Title Code
Preparing and
Prepare and Produce
1 Producing Bakery TRS741379
Bakery Products
Products
Prepare and Produce
2 TRS512317
Pastry Product
Prepare and Present
3 Gateaux, Tortes and TRS512318
Cakes
Prepare and Display
4 TRS512321
Petits Four
5 Present Dessert
Objectives
Date Developed: Document No.
FEBUARY 2022 Issued by: Page 2 of 32
BREAD AND PSTRY Developed by:
PRODUCTION NC II
RHIA A. DEOCADES Revision No.
PREPARE AND
PRODUCE PASTRY
PRODUCTS
At the end of this module, you are going to
1. Identify, select, measure and weigh ingredients and its substitutions

according to the recipe or production requirements and established
standards and procedures
2. Perform baking techniques and appropriate conditions of pastry
reduction and
3. Show imitative and self- reliance in performing the tack without
supervision.
INTRODUCTION:
The European tradition of pastry-making is often traced back to the short

crust era of flaky dough’s that was in use throughout the Mediterranean in
ancient times. In the ancient Mediterranean, the Romans, Greeks and
Phoenicians all had filo-style pastries in their culinary traditions. In the
plays of Aristophanes, written in the 5th century BC, there is mention of
sweetmeats, including small pastries filled with fruit. Roman cuisine used
flour, oil and water to make pastries that were used to cover meats
and fowls during baking in order to keep in the juices, but the pastry was
not meant to be eaten. A pastry that was meant to be eaten was a richer
pastry that was made into small pastries containing eggs or little birds and
that were often served at banquets. Greeks and Romans both struggled in
making a good pastry because they used oil in the cooking process, and oil
causes the pastry to lose its stiffness.

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KINDS OF PASTRY
Cream puffs - Cream puffs are a classic French dessert

consisting of a delicate pastry dough filled with sweetened
whipped cream or pastry cream.
Cream puff shells are made from pâte à choux,
also known as choux pastry.
Puff pastry - Puff pastry, also known as pâte feuilletée,

is a flaky light pastry made from a laminated dough
composed of dough and butter or other solid fat.
The butter is put inside the dough, making a paton
that is repeatedly folded and rolled out before baking.
Danish pastry - A Danish pastry, sometimes shortened

to just Danish, is a multilayered, laminated sweet pastry
in the viennoiserie tradition. The concept was brought
to Denmark by Austrian bakers, where the recipe was
partly changed and accommodated by the Danes to
their liking, and has since developed into a Danish specialty.
French pastries - French pastries and the pastry shop

they are sold in. Although the word is used quite
liberally in English-speaking countries, in France and
Belgium the law restricts its use to bakeries who
employ licensed maître pâtissier. French desserts are
generally prepared with creams, fruits, and custard.
They are extra flaky in texture as a lot of butter is used
in their preparation. It requires attention to detail,
dedication, and a lot of patience to bake such pastries.
Pie and tart –
Pie - A pie is a baked dish which is usually made of a

pastry dough casing that contains a filling of various
sweet or savoury ingredients. Sweet pies may be filled
with fruit, nuts, brown sugar, sweetened vegetables,
or with thicker fillings based on eggs and dairy.

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Tart - A tart is a baked dish consisting of a filling over a
pastry base with an open top not covered with pastry.
The pastry is usually shortcrust pastry; the filling may
be sweet or savoury, though modern tarts are usually
fruit-based, sometimes with custard.
TEACHNIQUES AND CONDISTION FOR PASTRY PRODUCTS
To obtain these textures, we have four basic pastry techniques that we will
introduce below: emulsification, aeration, thickening and gelation.
The 4 pastry techniques to achieve perfect textures
Emulsification technique
Emulsions play a key role in pastry since they are the structures responsible
for creaminess on, for example, ganaches, custards or ice creams. When
understanding what an emulsion is, how is it formed or undone and what
factors influence its stability, you comprehend why emulsions bring us a
creamy mouthfeel, something already upholded in the article “Beyond the
lines of traditional pastry – redefining the concept of creaminess”.
Aeration technique
Aerated textures, also called foams, are very representative in the world of
pastry and bakery: from plated desserts foams, through several kind of
meringues, guimauves, mousses and ice cream, to sponge cakes and even
bread. There are many aerated textures with different appearance and
mouthfeel, but they all have something in common: they are extremely
delicate, so it is essential to learn how to create and stabilize them.
Thickening technique
Thickening is the process of increasing viscosity in recipes. But why is it so
essential to control this parameter? Viscosity greatly influences the
mouthfeel caused by food and this is as important as the flavour of the
product itself. For this reason, when you master the thickening technique,
you can improve and refine your textures to create a unique tasting
experience.
Gelation technique

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If you think of gelling, the first textures that come to mind are surely those
that have a truly gelatinous texture, such as jams, marmalades, compotes or
pâte de fruit. However, most pastry and bakery recipes are gelled to maintain
their shape and stability, for example mousses, foams or even bread.
STEP BY STEP PROCEDURE FOR MAKING PASTRY
CREAM PASTRY
Ingredients
 1 1/2 cups whole milk, heavy cream, or 1/2 and 1/2
 1/2 cup sugar
 1/4 cup flour
 1/4 teaspoon salt
 4 large egg yolks
 1 teaspoon vanilla extract
 Flavorings, such as espresso, cinnamon, or nutmeg (optional)
INSTRUCTION:
1. Heat the milk or cream. Place the milk or cream in a small saucepan
and set it on a burner. Turn the burner to medium heat and allow the
milk or cream to warm. Do not let it come to a boil; warm it just until
you see steam rising from the saucepan
2. Mix the eggs, sugar, flour and salt. In a small bowl, whisk the egg
yolks until they are well beaten. Whisk in the sugar, flour and salt
until they are fully combined with the yolks.
3. Add the warmed milk or cream to the egg mixture. Slowly pour the
warmed milk or cream into the egg mixture with one hand, while
whisking constantly with the other. When you've finished pouring the
milk or cream in, transfer the whole mixture back to the small
saucepan. Place the saucepan back on the stove.
 This process tempers the eggs and prevents them from getting cooked
by the warm milk.
 If you can't use one hand to pour and one to whisk, it's fine to switch
back and forth until the milk has been poured out.
4. Heat the pastry cream mixture over medium heat. As the pastry
cream slowly heats, keep whisking it constantly to remove any lumps
and prevent it from burning or sticking to the pan.
5. Monitor the consistency of the pastry cream. As you whisk the
pastry cream, it will begin to thicken. It will take on a heavy cream-like
texture, then begin to look custard-like. When this occurs, take the
pastry cream off the burner and stir in the vanilla extract.

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 Continue whisking constantly, until you can see drag marks when you
pull the whisk through the pastry cream.
 Another way to check to see if the pastry cream is finished cooking is
to stop whisking for a second and look for bubbles popping. If you see
a few large bubbles rise to the surface and pop, it's time to remove the
pastry cream from the heat.
6. Strain the pastry cream. Place a strainer over a large bowl and pour
the pastry cream from the saucepan through the strainer. Use the
back of a spoon or a spatula to help push the pastry cream through
the strainer into the bowl.
7. Cool the pastry cream. Cover the bowl of pastry cream and place it in
the refrigerator to cool. It's ready to use when it has completely cooled.
 To keep a skin from forming over the cream, place the plastic wrap
directly on the surface of the cream.
PUFF PASTRY
INGREDIENTS
 1 1/4 cup very cold butter (salted)*

 1/2 cup very cold water.
 1/4 teaspoon salt*
 2 cups all-purpose flour.
INSTRUCTION
1: Puff pastry ingredients.
2: Beurre manié ingredients.

3: Sift in the flour in one addition.
4: Rub butter and flour together
5: using your finger tips :
6.until a soft and smooth dough.
7: Shape into a square.
8: Run your fingers down the center to create a trough.
9: Pour water, little by little.
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10: Sprinkle and fluff until the flour clumps together
11: and holds together when pressed.
12: Shape into a ball.
13: Shape the dough
14: Into a cross with 4 arms.
7: Place the beurre meunié in the center.
15: Roll out each arm…
18: Fold each arm of the dough over the butter…
19: .so they meet in the middle.
20: Arm 1
21: Arm 2
22: Arm 3
23: Arm 4
24: Arm 5.
25: Gently shape into…
24: With the last arm, make sure to cover all over.
25: Gently shape into…
26: A long rectangle
28: and 29: The 1st tour is done.
29: The bottom over the top third, like a letter.
30: Rotate the folding dough…
31: so it looks like a book about to open.
32: Start turn 2, repeating all the steps from 25 to 29. Make 6 turns in total.
DANISH PASTRY
INGREDIENT
 2 cups unsalted butter, softened

 ⅔ cup all-purpose flour
 2 ½ cups milk
 ½ cup white sugar
 2 teaspoons salt
 4 ½ teaspoons active dry yeast
 8 cups all-purpose flour
 2 eggs
 1 teaspoon lemon extract
 1 teaspoon almond extract
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INSTRUCTION
 Step 1
In a medium bowl, cream together the butter and 2/3 cup of flour. Divide
into 2 equal parts, and roll each half between 2 pieces of waxed paper into a
6 x12 inch sheet. Refrigerate.
 Step 2
In a large bowl, mix together the dry yeast and 3 cups of the remaining flour.
In a small saucepan over medium heat, combine the milk, sugar and salt.
Heat to 115 degrees F (43 degrees C), or just warm, but not hot to the touch.
Mix the warm milk mixture into the flour and yeast along with the eggs, and
lemon and almond extracts. Stir for 3 minutes. Knead in the remaining flour
1/2 cup at a time until the dough is firm and pliable. Set aside to rest until
double in size.
 Step 3
Cut the dough in half, and roll each half out to a 14 inch square. Place one
sheet of the cold butter onto each piece of dough, and fold the dough over it
like the cover of a book. Seal edges by pressing with fingers. Roll each piece
out to a 20x 12 inch rectangle, then fold into thirds by folding the long sides
in over the center. Repeat rolling into a large rectangle, and folding into
thirds. Wrap in plastic and refrigerate for at least 30 minutes.
 Step 4
Remove from the refrigerator one at a time, and roll and fold each piece two
more times. Return to the refrigerator to chill again before shaping. If the
butter gets too warm, the dough will become difficult to manage.
 Step 5
To make danishes, roll the dough out to 1/4 inch thickness. The dough can
be cut into squares, with a filling placed in the center. Fold 2 of the corners
over the center to form a filled diamond shape. Or, fold the piece in half, cut
into 1 inch strips, stretch, twist and roll into a spiral. Place a dollop of
preserves or other filling in the center. Place danishes on an ungreased
baking sheet, and let rise until doubled. Preheat the oven to 450 degrees F
(220 degrees C). Danishes can be brushed with egg white for a shiny finish.
 Step 6
Bake for 8 to 10 minutes in the preheated oven, or until the bottoms are
golden brown.
FRENCH PASTRY
INGREDIENTS

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 Flakiest Pastry Ever.
 2 cups all purpose flour.
 1 1/2 cups butter.
 2 tbsp oil.
 6 tbsp water.
 2 tbsp sugar.
 1/2 tsp salt.
PROCEDURE
1. Preheat oven to 410°F. Measure out your flour and keep in a bowl, set
aside.
2. In a medium-sized ovenproof bowl, such as a Pyrex bowl, combine the
butter, oil, water, sugar, and salt.
3. The original recipe called for placing the bowl in a 410°F oven for 15
minutes, until the butter is bubbling and starts to brown just around
the edges. I used the microwave on high for 8 minutes.
4. When done, remove the bowl from oven, dump in the flour and stir it
in quickly with a wooden spoon until it comes together and forms a
ball which pulls away from the sides of the bowl.
5. Using a ice cream scoop I transferred the dough to 6 individual small
tart shells.
6. Once the dough is cool enough to handle, pat it into the shell with the
heel of your and, and use your fingers to press it up the sides of the
tart mold.
7. Prick the dough all over with the tines of a fork about ten times, then
bake the tart shell in the oven for 15 minutes, or until the dough is
golden brown.
8. Let cool and spread with any filling you like.
PIE AND TART

INGREDIENTS
If you opt for a pastry-enclosed pie, then you'll need a classic pie dough that
is up for the job. Classic pie dough is made from flour, salt, fat and a liquid,
and usually doesn't include sugar or sweetener. Once baked, it is light, flaky
and crisp.
 185 g cups plain flour
 ¼ teaspoon sea salt
 115 g unsalted cold butter, cut into cubes
 4 tablespoons very cold water
STEP 1
In a large bowl stir together the flour and salt. Rub the cold butter into the
flour using your fingertips until the butter pieces are the size of small peas.
STEP 2

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Drizzle in three tablespoons water and mix until the dough just comes
together. Add the remaining water if needed.
STEP 3
Tip the dough onto the counter and shape into a disc. Cover with plastic
wrap and refrigerate for at least 30 minutes before using.
Variation: to make this a sweet pastry, add one teaspoon caster sugar with
the salt.
INGREDIETS
 1 1/4 cups (180 g/6.3 oz) all-purpose flour

 1/2 cup (55 g/2 oz) powdered sugar (or 1/4 cup granulated sugar)
 1/4 teaspoon salt
 1/2 cup (1 stick/115 g) cold butter, cut into small cubes
 1 large egg
 1/2 teaspoon vanilla extract , optional

INSTRUCTION
1. Process flour, sugar, and salt in a food processor for a few seconds
until combined. If you don’t have a food processor, you can do this by
using a pastry cutter. Add butter and pulse until mixture becomes
crumbly and resembles coarse meal, about 15 pulses. Add egg and
vanilla extract and keep pulsing until the dough is no longer dry and
starts to clump together, about 10-15 seconds. Do not process to the
point that a large ball of dough is formed; rather the dough should be
quite crumbly with large clumps. Another way to check if it’s done is to
take a piece of dough and press it between your thumbs – the dough
should stick without feeling dry or crumbly.
2. Turn dough to a lightly floured surface and form into a ball. It should
come together easily without being sticky. Flatten ball slightly with
your hands to form a thick disc. Wrap with plastic wrap and
refrigerate for at least 1 hour.
3. If you don’t want to use the dough right away, you can refrigerate it for
up to 3 days, or freeze it for up to a month and then thaw overnight in
the fridge.
4. To roll out the dough: Take dough out of the fridge and let it sit on
the counter for a few minutes to soften slightly for easy rolling. On a
lightly floured surface, roll the dough out into an 11-inch circle, then
place gently into a 9-inch tart pan (preferably with a removable
bottom); you can do this by flouring a rolling pan and rolling the
dough loosely around it, then unrolling it into the pan. Brush away
any excess flour on the surface. With a sharp knife, trim the edges of
the pastry to fit the tart pan. Cover pan with plastic wrap and place in
the freezer until firm, about 30 minutes. Frozen dough is less prone to
shrinking while baking.
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5. To bake the crust: Preheat oven to 375F/190C and place rack in the
center.
6. Press parchment paper or aluminum foil tightly against the crust,
covering the edges to prevent them from burning. Fill with pie
weights/dried beans/uncooked rice, making sure they’re fully
distributed over the entire surface.
7. Bake crust for 20 minutes, until foil no longer sticks to the dough.
Transfer crust to a wire rack and remove weights and foil.
8. To partially bake the crust: Bake for 5 minutes longer. You’ll now
need to proceed with your tart recipe, add the filling, and finish
baking. According to your recipe, the crust should be used either while
warm or after it’s been left to cool on a wire rack.
9. To fully bake the crust: Bake for about 10 minutes longer until
golden brown and dry. Transfer to a wire rack and let cool completely.
MAIN INGREDEINTS USED FOR PASTRY PRODUCT
Pastry Flour: Unbleached flour made from soft wheat, with protein levels
somewhere between cake flour and all-purpose flour (8 to 9 percent). Pastry
flour strikes the ideal balance between flakiness and tenderness, making it
perfect for pies, tarts and many cookies
Pastry chefs use various types of fats, like vegetable shortening, butter,

or lard. Though they are all are fats, they have major differences. Vegetable
shortening, such as Crisco®, is a blend of partially hydrogenated cottonseed
and soybean oil, fully hydrogenated cottonseed oil, and soybean oil.
Flaky sea salt and Diamond Crystal kosher salt dissolve and blend faster
and better than granular table salt because they are fragile flakes that have
much greater surface than granule. Salt's effect on gluten is also an issue in
pastry-making, where tight, strong dough is not desirable.
A minimum amount of cold water or liquids, such as milk, should be

used. However, too little water in pastry causes the pastry to be crumbly and
dry; too much, plus overmixing, develops too much gluten which causes a
tough pastry. Salt improves and enhances the flavor of all the foods; don't
leave it out.

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Mixing Techniques Applied for pies and Partries
Stirring - Stirring is probably the simplest of all mixing methods. It usually

implies using a spoon, a spatula, or another utensil to mix ingredients
together, without vigorous motion, until uniformly blended. With stirring,
you're not beating in air, greasing flour proteins, or preserving volume.
Beating - This is the rigorous mixing of ingredients using a wooden spoon,

electric whisk, food mixer or food processor. The purpose is to thoroughly
combine ingredients and to incorporate air, making cakes light and fluffy.
Whisking -Whisks are used to blend ingredients together quickly or to

incorporate air into ingredients such as egg whites or heavy cream in order
to increase the volume of the mixture.
Rolling – An essential tool in many bakeries and kitchens, rolling pins are
used to evenly flatten everything from pie and pastry doughs to cookie and
pasta dough’s.
Laminating - Lamination is the process of folding and rolling butter into

dough over and over again to create super-thin layers.
Kneading - In cooking, kneading is a process in the making of bread or

dough, used to mix the ingredients and add strength to the final product.
Cut in or cutting in - Cutting in butter means incorporating cold butter into

the dry ingredients (usually flour) so that the butter stays in little clumps
throughout the mixture.
Frosting, fillings and glaze used in pastries
Basic milk glaze

In a medium bowl, whisk together the confectioners' sugar and milk until
completely smooth. Immediately drizzle glaze over cake.
Brown sugar glaze

The classic honey-baked ham or spiral cut ham will typically come with a
brown sugar glaze. This traditional glaze is made out of brown sugar, honey,
fruit juice, Dijon mustard, and vinegar.
Lemon glaze
Drizzling a lemon glaze over a dessert is an easy way to dress it up and add a
bit of freshness, interest, and extra flavor.

PRODUCTION NC II
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Chocolate glaze
Mirror cake glaze is a shiny cake made by pouring a delicious chocolate
sugar glaze that has gelatin in it over a frozen cake, called an entremet (oooh
so french).
Boiled icing
Boiled frosting is a fluffy white cake frosting that is made by gradually
pouring a hot sugar syrup over stiffly beaten egg whites. The eggs are beaten
constantly until the mixture is smooth and satiny, similar to the way an
Italian meringue is made.
Jams and jellies

Jam will hold its shape, but it is less firm than jelly. Jams made from a
mixture of fruits are usually called conserves, especially when they include
citrus fruits, nuts, raisins, or coconut. Jelly is a semisolid mixture of fruit
juice and sugar that is clear and firm enough to hold its shape.
Whipped cream
It's traditionally made by beating heavy cream with a whisk or mixer until
it's light and fluffy. For extra flavor, whipped cream may also include
ingredients like powdered sugar, vanilla, coffee, orange zest, or chocolate.

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Methods of savoury pastry production Note:
Note: The same recipe can be used for all methods.
Boiled: This method produces a very brittle short pastry; traditionally it

is used in the production of Pork Pies.
Boil water with salt and lard, ensuring that the fat is melted. Pour the boiling
water directly into the sifted flour and mix to a paste. Once the pastry is
cool, it is ready to use.
Note: This method is only very rarely used, as the hot method makes a
better pastry.
Hot:
This method produces a shorter eating quality pastry than the boiled
method. Rub the flour and fat into a crumble. Boil water and salt. Pour
boiling water mix over the flour and fat mixture and combine, cool and use.

Cold:
All methods as for sweet pastry production can be used. The method
described is the best suitable.
Rub lard and flour into a crumble, mix cold water and salt, pour onto fat and
flour mixture and mix until cleared.
This method is used for Cornish Pasties, Quiches, Tartlets and Banquettes.
Reasons for boiling water or water/fat mix
The reason is to gelatinize some of the starch, which enables the paste to
take on more crust colour.
The heat melts the fat and as the paste cooks, the fat sets more firmly than it
was originally and helps to hold the shape of the pork pie (pork pies are
traditionally baked without tins or hoops).
This prevents the pies collapsing when they are first placed in the oven. It
provides sufficient structure long enough for the crust to form during the
early stages of baking.
The other advantage is that the gelatinized starch gives greater plastic
properties to the paste enabling the pies to be raised more easily
Use appropriate equipment to prepare and bake pastries

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Equipment may include:
BAKING OVENS
MESURING SCALES
SPRADING SPONGE BATTER ON PREPARED TRAY

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SPRINKLE SUGAR ON BAKED SPONGE SHEET
REMOVING BAKED SPONGE SHEET FROM STRAY

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ROLLED SWISS ROLL
TOOLS AND EQUIPMENTS FOR MAKING PASTRY
Measuring Cups (Liquid and Dry) and SpoonsBaking is all about precision,
so having a full set of measuring cups and spoons on hand is a must. Don’t
think you can get by with just one type of measuring cup, you’ll need both
dry and wet measuring cups to accurately measure all your ingredients.
Keep these tools in an easy-to-reach spot, because you’ll use them all the
time.Most measuring spoon sets have a tablespoon, teaspoon, ½ teaspoon,
and ¼ teaspoon, while most measuring cups come in sets with one cup, ½
cup, ⅓ cup, and ¼ cup. For liquid measuring cups, you can get by with a 1-
cup size, but it can be handy to have 2-cup and 4-cup ones in your
cupboard, too.

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2. Wooden Spoon(s)
One wooden spoon is enough, but this tool is so handy, it can sometimes be
helpful to have a couple around. Wooden spoons are great for all kinds of
stirring because they’re so sturdy (you’ll be able to use them with even the
thickest, heaviest doughs). Just remember to hand-wash them when you’re
done so they don’t end up cracked.
3. Rubber Spatula/Scraper
We’re willing to bet you reach for your rubber scraper more often than you
think. This tool is ideal for scraping the last bit of batter or dough out of a
pan or for scraping all the nooks and crannies out of your jam jar. They’re
also super handy for folding together wet and dry ingredients. Silicone
scrapers will stand up to high heat better than rubber ones.
4. Spatula/Metal Turner
When you need to transfer fresh-out-of-the-oven cookies to a cooling rack or

serve a piece of cake from a 9x13 pan, there’s no tool better than a good old
spatula. Having one with a thin metal blade can be especially handy, and it’ll
be flexible enough to easily slide under anything you’re moving without
squishing the dough or crumbling your cookies.
5. Pastry Brush
This handy tool has more uses than you realized. It can be used to grease a
pan before pouring in cake batter, to coat the dough with melted butter or
egg wash, or to “paint” milk on top of a pie crust. Especially if you’re a
frequent baker, this is a must-have!
Buy It: Chicago Metallic Pastry Brush ($5, Crate & Barrel)

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6. Whisk
Sure, you can use a wire whisk to beat together a few eggs, but it’s handy for
other things too. In particular, it’s one of the best ways to thoroughly mix
together dry ingredients and is also great for stirring together a homemade
custard.
7. Kitchen Scissors
Whenever we’re making a recipe, baking or otherwise, we always have our

kitchen shears handy. They can be useful in so many different ways:
Snipping fresh herbs, cutting parchment to fit a pan, and even just opening
stubborn packages and containers.
8. Rolling Pin
Rolling pins are definitely the most useful for rolling out pie crusts, cookie
dough, and puff pastry, but there are other ways you can put this tool to
work in your kitchen. For example, if you don’t have a food processor and
need to crush cookies, chips, or crackers for a recipe, just put them in a
sealable bag, then use your rolling pin to smash them to pieces.
9. Fine-Mesh Sieve
You can put a sieve to work in a lot of different ways. For bakers, it’s
probably the most useful for sifting dry ingredients or adding a dusting of
powdered sugar to a finished pan of brownies or cookies. The baking tool
also comes in handy for draining wet ingredients (especially small ones,
like quinoa, that would slip through a regular colander) and removing seeds
from raspberry sauces.
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10. Chef's Knife
If you have only one knife in your whole kitchen, make it this one. This all-
purpose knife is great for slicing, dicing, chopping, and mincing just about
any ingredient your recipe calls for.
11. Paring Knife
Yes, you want this knife in your collection. It’s great for peeling and coring
foods like apples. It’s also handy for cutting up other fruits and veggies, and
for more delicate work that your chef’s knife is too big for.
12. Rectangular Baking Pan
A regular baking pan (13x9x2 inches) is a definite must-have. You can use it

for so many sweet things—cakes, brownies, cookie bars—and, of course, it
has savory uses as well. If you pick only one baking pan to stock your
kitchen with, make it this one.
13. Round Cake Pan
Really, you should have two of these baking materials on hand, because
you’ll need more than one to make a stunning, layer cake. Round cake pans
come in 8-inch and 9-inch diameters, but most layer cake recipes will work
with either size (just make sure you have two of the same size).
14. Loaf Pan

PRODUCTION NC II
PREPARE AND
PRODUCE PASTRY
PRODUCTS
Banana bread, pumpkin bread, zucchini bread, all of our favorite homemade
bread recipes call for a loaf pan. If you want to bake your own yeast bread,
too, it’ll pay off to have two of these pans in your cupboard.
15. Pie Plate
Yes, the most obvious use for a pie plate is baking your own homemade pies,
but there are other desserts that make this baking item useful to have
around. Also, you can make savory pies like meatball pie and taco pie for
dinner, plus some frozen icebox pies as well. They work well for shallow
dishes when dredging and breading meats, too.
16. Square Baking Pan
You don’t always need to make a huge pan of brownies, and when you just
want a small batch, you’ll need a square baking pan. Cookie bars, cakes,
brownies, and corn bread are just a few of the baked goods you can serve up
from this baking accessory.
17. Wire Rack
No one wants soggy, overbaked cookies and cakes for dessert, so make sure
you’ve got a wire rack on hand in your kitchen. This handy tool allows air to
circulate around baked goods as they cool, so they’ll taste just as great at
room temperature as they did fresh out of the oven.
18. Muffin Pan
Use this pan to show up at your next brunch with a tray of freshly-baked
muffins, or use it to make cupcakes for your next birthday celebration. Plus,
PRODUCTION NC II
PREPARE AND
PRODUCE PASTRY
PRODUCTS
you can use a muffin pan for lots of savory recipes too, like meatballs, pizza
cups, and mini meat loaves.
19. Baking Sheet/Cookie Sheet/Sheet Pan
You definitely need at least one cookie sheet in your kitchen, and you’ll
probably benefit from having two. If you do opt for two, we recommend
having one cookie sheet with one raised side to bake your cookies, which
allows proper air circulation and even baking. This pan is essential for
baking most any kind of cookie, but baking sheets and sheet pans with
raised sides could also be used for cookies and work best for sheet pan
dinner recipes, too.
20. Hand Mixer/Stand Mixer
While you don’t need to go all-out on a fancy stand mixer, you do need at
least a hand mixer in your arsenal of baking tools. It makes mixing up
doughs and batters much easier and quicker, and it’s by far the best way to
mix ingredients into a thick, stiff cookie dough without tiring out your arm.
21. Parchment Paper
If you haven’t been baking with parchment paper, start now! Spreading a

sheet over your pan before you start baking cookies will make clean-up
much easier and prevent your baked goods from sticking to the pan. Avid
bakers can also consider investing in a reusable silicone baking
mat ($21, Target) to be more eco-friendly.

PRODUCTION NC II
PREPARE AND
PRODUCE PASTRY
PRODUCTS
Use correct techniques to produce pastries
to enterprise standards.
 When a customer purchases a product from bakery it is based on 2

reasons;
 They like the look of the product; visual stimulation
 They purchased before and want the same thing again. If the product
is not consistent then the customer will not be satisfied and will then
complain. Consistency in product manufacture is achieved by the
following.
 Correct weighing of Ingredients
 Formula balance
 Bakery products are consistent when formula balance is maintained
 Scaling weights accurately
 Mixing the dough/batter the same every time
 Cutting or weighing to correct size Moulding to correct shape
 Baking the same every time.
 These are the skills and technique that will return a consistent
 bakery product every time. After baking the product might need to be
cut again into portions
Everything must look the same

Then when all is ready for sale then all must be sold the same way.
Either:
 By portion, each
 By weight, kg or gm.
 Skills required by the technician: pastry cook/cook/patissier

includes the following:
 Beating can be vigorous combing of butter and sugar to aerate the
batter before adding eggs
 Blending is slowly combining ingredients so as to not lose volume or
break up ingredients. This can be done with a spoon or spatula

PRODUCTION NC II
PREPARE AND
PRODUCE PASTRY
PRODUCTS
 Whisking is using a whisk to aerate; many types on a whisk passing
through the cream introduces air into the cream and so aerates the
cream
 Folding is layering over the product again and again
 Rolling is done with rolling pin or stick. Roll pastry or dough to make
thinner
 Laminating is done to Puff pastry, Danish and Croissants dough. It is
layering dough and fats, rolling and turning. The layered fats in dough
cause the dough to split during baking and it helps to aerate the
product leading to more gentle texture and easier eating
 Creaming is blending of fat and sugar or just fats to incorporate air to
lighten the texture
 Kneading is working dough to increase gluten development in bread
dough.

PRODUCTION NC II
PREPARE AND
PRODUCE PASTRY
PRODUCTS
SELF-CHECK
I. Answer the following questions. You just have to Fill in the blank.
1. When ingredients are move vigorously in a back and forth, up and

down and around motion until they are smooth is referred
_____________________.
2. _______________ is a technique if the fat is repeatedly fooled into the

dough.
3. It is all about mixing of fat in dry ingredients by bench scraper or a

pastry blender until finely divided is called,_____________.
4. Flattening the dough out into a sheet in preparation to shaping to

various form is called _________________.
5. ____________________is known as whipping method and usually used

for meringue and for chiffon products._____________________.
II. True or False

Instructions: Read the statements carefully; write True if the statement is
correct and write False if it is incorrect. Write your answers on your answer
sheet.
1. Pie crusts are made from four basic ingredients: flour, fat, salt,
and water.
2. Flour gives structure to the pastry.
3. Fat makes pie tough because it causes gluten development in
flour.
4. Fat adds flakiness because it separates the layers of gluten.
PRODUCTION NC II
PREPARE AND
PRODUCE PASTRY
PRODUCTS
5. Oil and margarine are the two most common fats used to make
pie crust.
6. Oil makes pie crust mealy and tender rather than flaky and
tender.
7. Water provides moisture to help gluten form and produces steam
for flakiness.
8. Salt adds much more to pie crust than flavor.
9. The flour should not be sifted with the salt.
10. The shortening is cut into the flour until it resembles particles
the size of salt.
11. Pie dough should be mixed with the hands.
12. A pie crust recipe should always list a specific amount of water.
13. Too much flour will make the pie crust tough.
14. The shortening forms a waterproof coating around the flour
particles so that the water doesn't develop too much gluten in the
flour.
15. Too much fat makes pie crust tough.
16. Too little fat makes pie crust crumbly.
17. Too much water causes toughness.
18. Too little water makes the dough easier to roll out.
19. Dough that is stretched to fit the pie pan will shrink from the
sides while baking.
20. It is all right to re-roll the dough if it is not rolled perfectly the
first time.
21. Custard, chiffon, and cream pies do not need to be refrigerated
and should be used within 6-7 days.
22. Fruit pies are best when eaten within 1-2 days but can be kept
up to four days.
23. Fruit pies can be frozen for 9-10 months. They are better if
frozen after baking rather than before baking.
24. Cream/custard pies freeze very well.
25. Baked or unbaked pie crusts may be frozen.

PRODUCTION NC II
PREPARE AND
PRODUCE PASTRY
PRODUCTS
MULTIPLE CHOICE
I. Shortening is another word for....

 Water
 short crust
 fat
 flour
II. Once the fat has been rubbed into the flour, you can see the flour
particles have been covered in?
 Fat water molecules
 Waterproof layer of fat
 Fat molecules
 Butter
III. The ingredient in pastry that provides structure is
 Flour
 Sugar
 Fat
 Water
IV. All of the following are main ingredients in pastries EXCEPT
 Flour
 Salt
 Fat
 Milk
V. What is the purpose of salt in a pastry?

 Controls the yeast
 Taste only
 Makes a softer texture
 Controls gluten formation
VI. What are the four ingredients in a pastry dough crust?

 Flour, fat, water, salt
 Flour, sugar, salt, brown sugar
 Flour, water, salt, sugar
 Flour, water, sugar, fat
VII. What are the main ingredients in Pastry Making?

 Butter, flour and sugar
 Flour, Water and Fat
 Lard, Milk and Flour
 Flour, Eggs and Baking Powder
PRODUCTION NC II
PREPARE AND
PRODUCE PASTRY
PRODUCTS
VIII. What does fat provides in Pastry Making?
 Colour
 Tenderness
 Shortness
 All of the above

IX. Air is introduced to flaky/rough puff pastry by.....
 Rolling/folding dough.
 Sieving flour
 Rubbing in
 All the above
X. To make the flakiest crust, one should use

 Butter
 Sugar
 Salt
 Lard
IDENTIFICATION
1. Stirring is probably the simplest of all mixing methods. It usually

implies using a spoon, a spatula, or another utensil to mix ingredients
together, without vigorous motion, until uniformly blended.
2. This is the rigorous mixing of ingredients using a wooden spoon,
electric whisk, food mixer or food processor.
3. Whisks are used to blend ingredients together quickly or to
incorporate air into ingredients such as egg whites or heavy cream in
order to increase the volume of the mixture.
4. An essential tool in many bakeries and kitchens, rolling pins are
used to evenly flatten everything from pie and pastry doughs to cookie
and pasta dough’s.
5. The process of folding and rolling butter into dough over and over
again to create super-thin layers.
6. In cooking, kneading is a process in the making of bread or dough,
used to mix the ingredients and add strength to the final product.

PRODUCTION NC II
PREPARE AND
PRODUCE PASTRY
PRODUCTS
7. Cutting in butter means incorporating cold butter into the dry
ingredients (usually flour) so that the butter stays in little clumps
throughout the mixture.
ANSWER KEY
Fill in the blank
1. Beat
2. Lamination
3. Cut in
4. Whisking.
5. Section Links.
TRUE OR FALSE
True
True
True
True
True
True
True
True
True
True
True
True
True
True
False
True
PRODUCTION NC II
PREPARE AND
PRODUCE PASTRY
PRODUCTS
True
True
True
True
True
True
True
True
True
MULTIPLE CHOICE
• short crust
• Fat water molecules
• Flour
 All above
 Controls the yeast
 Flour, fat, water, salt
 Flour, Water and Fat
 Tenderness
 Rolling/folding dough.
 Butter

PRODUCTION NC II
PREPARE AND
PRODUCE PASTRY
PRODUCTS
Recommended reading
Beranbaum, Rose Levy:
2009;
Rose's Heavenly Cakes
;
Houghton Mifflin Harcourt;
Boyle, Tish; 2006;
The Cake Book
;
Houghton Mifflin Harcourt
Bullock-Prado
, Gesine; 2013;
Bake It Like You Mean It: Gorgeous Cakes from Inside Out
;
Stewart,Tabori and ChangEditors of Martha Stewart Living ; 2013;
Martha Stewart's Cakes: Our First-Ever Book of Bundts,Loaves, Layers, Coffee
Cakes
; Clarkson PotterKasne, Karen; 2011;
Extraordinary Cakes: Recipes for Bold and Sophisticated Desserts
; RizzoliMaree, Aaron; 1995;
Cakes, Tortes and Gateaux of the World: Exotic and Delightful Recipes,
Icings,Toppings and Decorations
; Cassell IllustratedMörwald, Toni;
Austrian Desserts: Over 400 Cakes, Pastries, Strudels, Tortes, and Candies
;Skyhorse Publishing
Rowe, Anna; 2013;
TOP 30 Easy And Delicious Cake Recipes
; Amazon Digital Services
Rettke
, Amanda; 2014;
Surprise-Inside Cakes: Amazing Cakes for Every Occasion
; William MorrowCookbooks
Richardson
, Julie; 2012;
Vintage Cakes: Timeless Recipes for Cupcakes, Flips, Rolls, Layer,
Angel,Bundt, Chiffon, and Icebox Cakes for Today's Sweet Tooth
; Ten Speed Press

PRODUCTION NC II
PREPARE AND
PRODUCE PASTRY
PRODUCTS

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PLANNING

BREAD AND PASTRY

QUALIFICATION : BREAD AND PASTRY PRODUCTION NCII

UNIT OF COMPETENCY: PREPARE AND PRODUCE PASTRY

MODULE TITLE : PREPARING AND PRODUCING PASTRY PRODUCTS

No. Unit of Competency Module Title Code

1. Identify, select, measure and weigh ingredients and its substitutions

The European tradition of pastry-making is often traced back to the short

Date Developed: Document No.

Cream puffs - Cream puffs are a classic French dessert

Puff pastry - Puff pastry, also known as pâte feuilletée,

Danish pastry - A Danish pastry, sometimes shortened

French pastries - French pastries and the pastry shop

Pie and tart –

Pie - A pie is a baked dish which is usually made of a

Date Developed: Document No.

TEACHNIQUES AND CONDISTION FOR PASTRY PRODUCTS

The 4 pastry techniques to achieve perfect textures

Date Developed: Document No.

STEP BY STEP PROCEDURE FOR MAKING PASTRY

Date Developed: Document No.

 1 1/4 cup very cold butter (salted)*

2: Beurre manié ingredients.

 2 cups unsalted butter, softened

Date Developed: Document No.

PIE AND TART

Date Developed: Document No.

 1 1/4 cups (180 g/6.3 oz) all-purpose flour

MAIN INGREDEINTS USED FOR PASTRY PRODUCT

Pastry chefs use various types of fats, like vegetable shortening, butter,

A minimum amount of cold water or liquids, such as milk, should be

Date Developed: Document No.

Stirring - Stirring is probably the simplest of all mixing methods. It usually

Beating - This is the rigorous mixing of ingredients using a wooden spoon,

Whisking -Whisks are used to blend ingredients together quickly or to

Laminating - Lamination is the process of folding and rolling butter into

Kneading - In cooking, kneading is a process in the making of bread or

Cut in or cutting in - Cutting in butter means incorporating cold butter into

Frosting, fillings and glaze used in pastries

Basic milk glaze

Brown sugar glaze

Date Developed: Document No.

Jams and jellies

Date Developed: Document No.

Note: The same recipe can be used for all methods.

Boiled: This method produces a very brittle short pastry; traditionally it

Reasons for boiling water or water/fat mix

Use appropriate equipment to prepare and bake pastries

SPRADING SPONGE BATTER ON PREPARED TRAY

REMOVING BAKED SPONGE SHEET FROM STRAY

Date Developed: Document No.

TOOLS AND EQUIPMENTS FOR MAKING PASTRY

time.Most measuring spoon sets have a tablespoon, teaspoon, ½ teaspoon,

Date Developed: Document No.

When you need to transfer fresh-out-of-the-oven cookies to a cooling rack or

Buy It: Chicago Metallic Pastry Brush ($5, Crate & Barrel)

Date Developed: Document No.

Whenever we’re making a recipe, baking or otherwise, we always have our

8. Rolling Pin

11. Paring Knife

12. Rectangular Baking Pan

A regular baking pan (13x9x2 inches) is a definite must-have. You can use it