COMPETENCY SUMMARY

UNIT OF COMPETENCY: PREPARE AND PRODUCE BAKERY PRODUCTS

MODULE TITLE: PREPARING AND PRODUCING BAKERY PRODUCTS

MODULE DESCRIPTION: This unit deals with the knowledge and skills required by bakers and pastry
cooks (pâtissier’) to prepare and produce a range of high-quality bakery products in commercial food
production environments and hospitality establishments.

NOMINAL DURATION: 21 HOURS

LEARNING OUTCOMES:
Upon completing this module, you must able to:

LO 1. Prepare and produce bakery products

LO 2. Decorate and present bakery products
LO 3. Store bakery products

ASSESSMENT CRITERIA:
1. Measuring of required ingredients according to recipe and standard procedures.
2. Bakery products are prepared according to standard mixing procedures.
3. Standard equipment to be used in bakery products.
4. Appropriate condition and different techniques to bake bakery products.
5. Selecting the required oven temperature to bake bakery products.
6. Standard recipe of fillings, coating/icing, and glazes decoration for bakery products.
7. Standard and required fillings and decorations of bakery product.
8. Bakery products are finished according to product characteristics.
9. Standard procedures are established and presented for bakery products.
10. Bakery products are stored according to standard procedure.
11. Appropriate preservation and packaging of bakery products.
 LEARNING OUTCOME NO. 1

CONTENTS:
1. Selecting, measuring and weighing of required ingredients according to recipe.
2. Preparing bakery products according to standard mixing procedures and desired product
characteristics.
3. Using of appropriate equipment according to required standard and procedures.
4. Different techniques, appropriate conditions; and enterprise requirement and standards of
bakery products.
5. Making bakery products in accordance with the required oven temperature and desired
characteristics.

ASSESSMENT CRITERIA:

1. Demonstrated the ability to measure and weigh ingredients and use of equipment correctly.
2. Demonstrated the ability to produce bakery products according to the established standards
and procedures.
3. Demonstrated the ability to use different baking techniques.

Conditions
The participants will have access to:
1. Baking ingredients
2 Commercial mixers
3. Scales
4. Measuring tools
5. Bowls
6. Ovens
7. Moulds, shapes and cutters
8. Baking sheet and containers
9. Various shapes and sizes of pans

Assessment Method:
1. Written
2. Oral
3. Demonstration with observation
No. Unit of Competency Module Title Code

1 Prepare and produce bakery Preparing and producing bakery TRS741379

products products
2 Prepare and produce pastry Preparing and producing pastry TRS741380
products products
3 Prepare and present gateaux, Preparing and presenting TRS741342
tortes and cakes gateaux, tortes and cakes
4 Prepare and display petits Preparing and displaying petits TRS741344
fours fours
5 Present desserts Presenting desserts TRS741343

List of Competencies
 Learning Experiences
Learning Outcome No.1
(Prepare and Produce Bakery Products)

Learning Activities Special Instructions

The trainees will read information sheet 1.1-1
The trainees will answer self-check 1.1-1
The trainees will participate on the power point
presentation.
The trainees will perform task sheet 1.1-1.
The trainee will read information sheet 1.1-2
The trainee/s will answer self-check 1.1-2
The trainees will watch the video presentation
The trainee will read information sheet 1.1-3
The trainee will answer self-check 1.1-3 After completing all the necessary requirements
The trainees will participate on the power point under this competency, you may already move to
presentation. the next unit/module.
The trainee will read information sheet 1.1-4
The trainee will answer self-check 1.1-4
The trainee/s will answer assignment sheet 1.1-4
The trainee will read information sheet 1.1-5
The trainee will answer self-check 1.1-5
The trainees will participate on the power point
presentation.
 Information Sheet 1.1-1
Selecting, measuring and weighing of required ingredients according to recipe.

Learning Objectives:
1. Discuss the different ingredients used in bakery production.
2. Identify the different measuring and weighing tools and equipment.
3. Demonstrate on how to measure/weigh ingredients properly.
NOMINAL DURATION: 30 minutes

Introduction:
Baking is a timeless culinary art that combines precision and creativity to transform simple ingredients
into delicious treats. Beyond the artistry of mixing, measuring, and decorating lies a fascinating realm of
science that governs every step of the baking process.

I. Selecting the Right Ingredients for Bakery Production.

Baking bread is most successfully completed with the freshest, highest quality ingredients available.
The basis of most bread recipes is a mixture of flour, water, yeast, and salt. Everything else enhances
the flavor and differentiates between one delectable loaf and another. When baking a loaf of bread,
every ingredient is important. You must always be aware of the quality of each ingredient and how it will
affect your recipe.

1. Flour – The Baking Essential

Flour holds a central role in numerous baking recipes, acting as their primary component. Flour is
indeed a baking essential; flour holds a central role in numerous baking recipes, acting as a primary
component that serves as a foundation for countless baked goods. It is a versatile ingredient that
provides structure, texture, and flavor to various recipes.

2. Leaveners – Adding Volume and Texture

Leaveners are ingredients that add volume and texture to baked goods by creating gas bubbles that
cause the dough or batter to rise. They are crucial for achieving light and fluffy textures in many baked
recipes. Here are some common leaveners used in baking:

 Baking Powder
Baking powder is a leavening agent that consists of a combination of baking soda, an acid
(such as cream of tartar), and a moisture-absorbing ingredient (like cornstarch). When mixed
with a liquid and exposed to heat, baking powder releases carbon dioxide, causing the dough
or batter to rise.
  Baking Soda
Baking soda, also known as sodium bicarbonate, is another leavening agent. It requires an
acidic ingredient, such as buttermilk, yogurt, vinegar, lemon juice, or brown sugar, to react and
release carbon dioxide. Baking soda is commonly used in recipes that have acidic components.

 Yeast
Yeast is a living organism that ferments carbohydrates in the dough, producing carbon dioxide
gas and alcohol. It is commonly used in bread baking, where the yeast feeds on the sugars in
the dough and releases carbon dioxide, creating air pockets that cause the dough to rise.

 Whipped Egg Whites

In some recipes, whipped egg whites are used as a leavener. The proteins in egg whites can
be beaten to create a foam that incorporates air into the batter, resulting in a light and airy
texture.

 Steam
Steam can act as a natural leavener during baking. When the moisture in the dough or batter
turns into steam in the oven, it expands, creating pockets and helping to lift the baked goods.
The choice of leavener depends on the type of recipe, desired texture, and flavor. It’s important
to follow the instructions in the recipe regarding the type and amount of leavener to achieve the
desired results.

Using the appropriate leavener in baking is crucial for achieving the right volume, texture, and overall
quality of the finished product.

3. Sugar – Sweetness and More

Sugar is a versatile ingredient in baking that serves multiple purposes beyond providing sweetness.
Here are some key aspects of sugar in baking:

 Sweetness
Sugar is primarily used to add sweetness to baked goods, enhancing their flavor and making
them more enjoyable. It balances and enhances other flavors in the recipe, contributing to the
overall taste.

 Texture and Moisture

Sugar plays a crucial role in the texture and moisture of baked goods. When sugar interacts
with liquids, it helps to retain moisture, leading to a tender and moist texture. It also adds a
desirable softness and chewiness to cookies and other baked treats.

 Browning and Caramelization

Sugar aids in the browning and caramelization of baked goods. When exposed to heat, sugar
melts and caramelizes, creating a golden-brown color and adding depth of flavor. This is
particularly evident in items like caramel, toffee, and certain crusts.

 Structure and Stability

In some recipes, sugar acts as a structural ingredient. It helps stabilize whipped egg whites,
meringues, and cream by providing stability and preventing the collapse of air bubbles. Sugar
also assists in setting and firming up certain desserts, like custards and mousses.
  Preservative
Sugar acts as a natural preservative in baked goods by reducing moisture content, which helps
inhibit the growth of microorganisms. It can extend the shelf life of certain products, such as
jams, jellies, and fruit preserves.

 Flavor Enhancement
Besides sweetness, sugar can enhance the flavor profile of baked goods. It can add a hint of
caramel, toffee, or molasses notes, depending on the type of sugar used (e.g., brown sugar,
molasses). Different sugars can impart distinct flavors to baked goods.

 Yeast Activation
Sugar provides food for yeast in bread baking. When combined with yeast and warm water,
sugar acts as a nutrient source, promoting yeast growth and fermentation, which helps the
dough rise. It’s important to note that while sugar contributes to the taste and texture of baked
goods, excessive consumption of added sugars can have health implications. Moderation and
balance are key when incorporating sugar into your baking recipes.

4. Salt – Unexpected but Necessary for Baking

Salt is indeed an essential ingredient in baking, despite its seemingly small role. It enhances the flavors
of baked goods and plays several important roles in the baking process. Here’s why salt is necessary
for baking:

 Flavor Enhancement
Salt enhances the overall flavor of baked goods. It helps to balance and intensify other flavors,
including sweetness, by reducing the perception of bitterness and enhancing the perception of
sweetness. Even a small amount of salt can make a noticeable difference in the taste of baked
goods.

 Dough Strengthening
Salt strengthens the gluten network in dough by improving the protein structure. It helps
regulate the fermentation process by slowing down the activity of yeast and enzymes, resulting
in better dough structure and texture.

 Texture Improvement
Salt affects the texture of baked goods. It can help control the fermentation process, preventing
the dough from becoming too elastic or sticky. In bread baking, salt helps regulate the rising
process by strengthening the gluten structure, resulting in a more desirable texture and crumb.

 Preservation
Salt acts as a natural preservative by inhibiting the growth of certain microorganisms in baked
goods. It helps extend the shelf life of bread and other baked items by creating an unfavorable
environment for spoilage-causing bacteria.

Different types of salt may have varying levels of saltiness, so it’s best to use the type of salt indicated
in the recipe or make necessary adjustments accordingly. Remember that salt plays a crucial role in
achieving balanced flavors and optimal texture in your baked goods.
5. Dairy Products – The Backbone of Countless Recipes

Dairy products are indeed the backbone of countless recipes, providing richness, moisture, flavor, and
texture to a wide range of baked goods. Here are some key dairy products commonly used in baking:

 Butter
Butter is a staple in baking and contributes to the flavor, texture, and richness of baked goods.
It adds moisture and tenderness to cakes, cookies, and pastries. Butter can be creamed with
sugar to create a light and fluffy texture in recipes like cookies and cakes. It also aids in the
browning and flavor development of baked goods.

 Milk
Milk is a versatile ingredient used in many baking recipes. It adds moisture, tenderness, and
flavor to baked goods. Milk can be used in the form of whole milk, reduced-fat milk, or skim
milk, depending on the desired richness. It is often used in cakes, muffins, bread, and custards.

 Cream
Cream is a higher-fat dairy product that adds richness and smoothness to baked goods. It can
be used in various forms, such as heavy cream, light cream, or whipping cream. Cream is
commonly used in recipes for scones, biscuits, frostings, and creamy desserts like puddings
and mousses.

 Yogurt
Yogurt adds moisture and tanginess to baked goods while contributing to their tenderness and
texture. It can be used as a substitute for milk or buttermilk in recipes, adding a subtle tangy
flavor. Yogurt is commonly used in cakes, muffins, and quick breads.

 Sour Cream
Sour cream adds richness, moisture, and a slight tang to baked goods. It helps produce tender
cakes, moist brownies, and creamy fillings for pastries. Sour cream can also contribute to the
overall flavor and texture of frostings and cheesecakes.

 Cheese
Cheese is a versatile dairy product used in baking. It can add flavor and richness to both
savory and sweet baked goods. Cream cheese, ricotta cheese, and mascarpone are commonly
used in cheesecakes, pastries, and fillings. Hard cheeses like Parmesan or cheddar can be
grated or used as a topping for bread, biscuits, or savory pastries. It’s important to note that
dairy products can sometimes be substituted with non-dairy alternatives for those with dietary
restrictions or preferences.

However, dairy products play a significant role in the traditional taste and texture of many baked goods.
When using dairy products in baking, it’s best to follow the recipe guidelines and use the specified type
and quantity for optimal results.

6. Fat Products – Flavor and Consistency

Fat products play a crucial role in baking, providing flavor, moisture, tenderness, and consistency to
various recipes. They contribute to the overall texture and mouthfeel of baked goods. Here are some
key fat products commonly used in baking:
  Butter
Butter is a versatile and popular fat product in baking. It adds a rich, creamy flavor to baked
goods and helps create a tender texture. Butter is often creamed with sugar to incorporate air
and create a light, fluffy texture in cakes and cookies. It also aids in the browning and flavor
development of baked goods.

 Vegetable Shortening
Vegetable shortening, such as Crisco, is a solid fat made from vegetable oils. It has a high
melting point, which makes it suitable for recipes that require a stable structure, like pie crusts
and cookies. Shortening adds tenderness and moisture to baked goods and helps create a
flaky texture.

 Oils
Various types of oils, such as canola oil, vegetable oil, olive oil, or coconut oil, can be used in
baking. Oils provide moisture, tenderness, and flavor to baked goods. They are often used in
recipes where a liquid fat is required, like cakes, muffins, and quick breads. Oils can also be
used as a substitute for butter or shortening in some recipes.

 Lard
Lard is rendered pork fat that adds a distinct flavor and richness to baked goods. It is
commonly used in pie crusts, biscuits, and pastries, contributing to their flakiness and flavor.

 Margarine
Margarine is a butter substitute made from vegetable oils. It can be used as a replacement for
butter in baking. Margarine can provide moisture, flavor, and tenderness to baked goods,
although the flavor may differ from butter.

 Nut Butters
Nut butters, such as peanut butter, almond butter, or cashew butter, can be used as fat sources
in baking. They add flavor, moisture, and richness to recipes, especially in cookies and bars.

Fat products not only contribute to the taste and texture of baked goods but also play a crucial role in
their structure and consistency. It’s important to consider the specific characteristics of different fat
products and choose the appropriate one based on the desired outcome and the recipe’s requirements.

Additionally, different fat products may have varying effects on the final taste and texture, so
substitutions should be made with caution.

7. Flavors and Extras – The Bonus Ingredients

Baking is all about fun and creating special flavors.

Flavors and extras are the bonus ingredients that can take your baked goods to the next level, adding
depth, variety, and visual appeal to your creations. Here are some popular flavors and extras used in
baking:
  Extracts
Extracts like vanilla, almond, lemon, and peppermint are commonly used to add distinct flavors
to baked goods. Vanilla extract is particularly popular and enhances the overall taste of many
recipes. A small amount of extract can go a long way in enhancing the flavor profile of your
baked goods.

 Spices
Spices like cinnamon, nutmeg, ginger, cardamom, and cloves can add warmth, complexity, and
aromatic notes to baked goods. They are commonly used in recipes such as cakes, cookies,
pies, and breads, providing depth of flavor and a comforting aroma.

 Citrus Zest
The zest of citrus fruits, such as lemon, lime, and orange, adds a burst of fresh flavor to baked
goods. The fragrant outer layer of the citrus peel contains essential oils that infuse your recipes
with a tangy and bright taste.

https://bakingwit.com/what-are-the-7-basic-baking-ingredients/

II. Different Measuring/Weighing Tools and Equipment

1. Preparatory Tools and Equipment in Baking

Flour sifter Rolling pins Pastry brush

Cooling rack Oven Pastry mat

Baking paper Cake tester Oven mitts

Flour sifter

A flour sifter is used to sift or separate clumps from flour, cocoa powder, etc. The most commonly used
sifter is a stainless-steel canister type with mesh screens inside and a rotatory handle at the side.
Rolling pin

A rolling pin is a cylinder used for evenly flattening every kind of dough, which is an essential utensil in
baking. Rolling pins are mainly made from wood or marble. Besides, you can find some rolling pins with
various special designs, such as carving embossing on the surface.
Pastry brush

A pastry brush is used to spread butter, oil or egg wash on food. Pastry brushes are usually made in
round or flat shape to suit different activities. At current, most of pastry brushes are made with silicone
bristles, while some are still made with natural bristles.
Cooling rack

A cooling rack is made of metal wire that can make the food out of the oven cool. It allows air to
circulate completely around the food in case that the bottom gets soggy because of not removing the
moisture.
Pastry mat
A pastry mat provides a non-stick surface to knead, form, and cut the dough. These mats are designed
with measurements on the surface to guide people easier to bake. Besides, they are usually made of
silicone, marble, or granite.
Baking paper

Baking paper is lined in the baking pans to prevent the food from touching the pan directly, which can
bake the food better and also let you free from cleaning the dirty pans. The baking paper commonly
used involves silicone mat, wax paper, parchment paper, plastic wrap, and aluminum foil.
Cake tester

Using a cake tester needle is helpful to test if the cake is cooked without leaving an ugly hole. Besides,
some cake testers can be also used as an exhaust needle and a decoration. Usually, the tester is made
of stainless steel and wood. If you insert it into the center of the cake, it should come out clean, with no
streaks of batter.
Oven mitts/gloves

Oven mitts are used to protect the hands of people from hot objects like ovens, baking pans, etc. They
can be made of leather, cloth, and silicone. Usually, oven mitts are sold singly rather than in pairs.

Baking oven
Ovens are indispensable equipment during baking. There are mainly two types of oven: gas oven and
electric oven. Plus, there are different types and capacities of ovens to choose from according to your
need.

2. Measuring Tools in Baking

Dry measuring cup Liquid measuring cup Measuring spoon

Baking scale Timer Oven thermometer

Dry measuring cup

A dry measuring cup is used to weigh dry ingredients like flour, spices, salt, or sugar. Usually, these
cups come in plastic, stainless steel, or porcelain. Plus, they also come in 4 standard sizes such as ¼
cups, 1/3 cups, ½ cups, or 1 cup, which allows you to control the volume of different ingredients.
Liquid measuring cup

Liquid measuring cups come in clear glass or plastic. Due to its transparent outlook, it’s easier to check
the quantity of the liquid poured into the cup. Besides, there are always measurement lines on the cup
wall to hold the exact amount.
Measuring spoon

A measuring spoon is used to measure the number of small ingredients, either liquid or dry. They come
in different materials, such as plastic, metal, and other materials. Also, they often come in sets, usually
between 4 and 6 spoons with different sizes in a set.
Baking scale

The amount of some ingredients like sugar, flour, and others need to be measured very accurately.
Thus, using a baking scale helps you to ensure the results of the food. Now, there are also some spoon
scales for measuring small ingredients more conveniently.

Timer

A timer is a device to assist in timing either during preparing the ingredients or cooking. The typical
timers are countdown timers, which may have a countdown of up to 60 minutes. The traditional timers
are egg timers, which are specifically used for the timing of cooking eggs.

Oven thermometer

An oven thermometer is often used when measuring the oil temperature, water temperature, melting
the chocolate, and baking the food in the oven. The temperature range should be between 60- and
580-degrees Fahrenheit (°F) so that it can be available to put in the oven.

3. Mixing Tools in Baking

Mixing spoon Mixing bowls Whisks

Electric whisks Spatula

Mixing spoon
A mixing spoon can make it easier to combine the ingredients and scrape the bottom of the mixing
containers. These spoons are usually made from metal, wood, porcelain, or plastic. And there are
different handle lengths of various spoons to fit different containers.

Mixing bowls

Mixing bowls are used for storage and kneading doughs, preparing and mixing ingredients, and more.
They come in different materials like glass, stainless steel, plastic, and porcelain. Plus, preparing
different sizes of bowls is important for different usages.

Whisks

A whisk can be used to blend ingredients smoothly. Most whisks consist of a long, narrow handle with a
series of wire loops joined at the end. They can be divided into different types, including balloon whisk,
French whisk, flat whisk, spring whisk, and ball whisk. Besides, they’re mainly made from metal, and
some are made from wood, plastic, or silicone.

Electric whisks
Electric whisks can help automate the repetitive tasks of stirring. They can not only be used to whip the
eggs and liquid ingredients but also knead the dough by using a dough hook. The two types of electric
mixers include handheld mixers and stand mixers. The latter usually have more speeds than the
former.

Spatula

A spatula is a flat implement to scrape and stir the bowls and plates. It is extremely flexible so that it
can be bent and torqued easily. There are several types of spatula materials, such as silicone, stainless
steel, rubber, plastics, etc. In common, they’re designed to withstand high temperatures in case of
being melting.

4. Cutting Tools in Baking

Dough cutter Cookie cutters

Pastry cutting wheel Pastry blender

Cookie cutters

Cookie cutters are various molds with sharp edges for cutting the dough into a particular shape. They
are most commonly produced in either metal or plastic with cutting edges on one side and a handle on
the other side.
Dough cutter

Most dough cutters feature a sharp and thin blade wrapped with a rubber or plastic handle at one side.
Some are also made of thin plastic or rubber. They are used to slice and portion out the dough.

Pastry cutting wheel

Pastry cutting wheels consist of a single sharp cutting wheel or two wheels attached to a wood or metal
handle. They’re used for cutting dough and creating patterned edges.

Pastry blender

A pastry blender, also known as a dough blender, is used to work solid fats like butter, shortening, or
lard into flour to create a dough. A basic blender consists of a handle and a blunt blade that extends
from the handle. The blade is used to get under the dough and separate it more precisely.

5. Types of Baking Pans with Different Functions

Muffin pan Loaf pan Round pan

Sheet pan Tube center pan

Muffin pan

A muffin pan is formed of several identical cups usually used for baking muffins or cupcakes. They
come in many different sizes. A standard muffin pan has 12 wells that are 2.5 inches wide at the top
and 1.5 inches deep.

Loaf pan

Loaf pans feature narrow rectangular shapes mainly used for baking bread. In common, a standard loaf
pan is 8.5 x 4.5 x 2.5 inches. Some loaf pans are designed with a cover as well. Moreover, they’re
mainly made from stainless steel, aluminized steel, and glass.
Round pan

Round pans are the most commonly used cake baking tools, which come in different sizes and depths.
Some round pans have a removable bottom, helping the food keep intact while removing from the pan.

Sheet pan
A sheet pan is a shallow and rectangular metal pan used in an oven. It is often used for baking flat
products such as cookies, pizzas, and more.
Tube center pan

A tube pan is any type of round baking pan that has a hollow tube in its center. The tube allows for
more evenly baking. Some tube pans have fluted sides that give cakes a decorative sculpted shape.

https://jingsourcing.com/p/b14-baking-tools-and-equipment-with-names-and-pictures/
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