Mbah Portfolioapril 10,2017

Republic of the Philippines
TECHNICAL EDUCATION AND SKILLS DEVELOPMENT AUTHORITY

General Santos National School of Arts and Trades
Tiongson Street, Lagao, General Santos City
TRAINER’S
METHODOLOGY
LEVEL 1
PORTFOLIO
MARIA BELINA A. HUBAHIB

REPM
Table of Contents
PLAN TRAINING SESSION Pages
Session Plan………………………………………………………………… 2
Competency Based Learning Material ………………………………..
Evidence Plan…………………………………………………………........
Table of Specification……………………………………………………...
Written Test…………………………………………………………………..
Performance Test……………………………………………………………
Demonstration Checklist…………………………………………………
Questioning Tool……………………………………………………………
Training Activity Matrix…………………………………………………..
MAINTAIN TRAINING FACILITIES
Shop Layout…………………………………………………………………
Housekeeping Schedule………………………………………………….
Housekeeping Inspection Checklist……………………………………
Housekeeping Maintenance Schedule…………………………………
Equipment Maintenance Checklist…………………………………….
Waste Segregation Plan…………………………………………………..
Purchase Request………………………………………………………….
Questioning Tool……………………………………………………………
SUPERVISED WORK BASED LEARNING
Training Plan……………………………………………………………….
Progress Sheet……………………………………………………………..
Progress Chart……………………………………………………………..
Achievement Chart………………………………………………………..
Evaluation Sheet…………………………………………………………...
SESSION PLAN
Sector : TOURISM
Qualification Title : BREAD AND PASTRY PRODUCTION NC II
Unit of Competency : Prepare and Produce Pastry Products
Module Title : Preparing and Producing Pastry Products
Learning Outcomes: At the end of this session the students should be able to:
LO1. Prepare pastry products.
LO2. Decorate and present pastry Products
LO3. Store pastry products
A. INTRODUCTION:
This session covers the knowledge, skills and attitudes required by bakers and pastry cooks (patissiers)
to prepare and produce a range of high-quality pastry products in commercial food production environments
and hospitality establishments.
B. LEARNING ACTIVITIES
LO 1: Prepare pastry products
Learning Content Methods Presentation Practice Feedback Resources Time
1. Historical and Self-paced Trainee will read Answer Self- Compare CBLM 30
cultural, aspects of Instruction Information Sheet 2.1-1 check 2.1-1 answers mins.
pastry products” “Historical and cultural, with the
aspects of pastry Answer
products” Key 3.1-1
2. Occupational Self-paced Trainee will read Answer Self- Compare Model 30

Health and Safety Instruction Information Sheet 2.1-2 check 2.1-2 answers Answer mins.
Date Developed: Document No. 001
BPP NC II November 2016 Issued by:
Date Revised: October 1, 2023
Prepare and Produce Developed by:
GSNSAT Page 1
Pastry Products MARIA BELINA A. HUBAHIB
Revision # 00
“Occupational Health with the
and Safety” model
answer
3. Culinary and Self-paced Trainee will read Answer Self- Compare CBLM 30
technical terms Instruction Information Sheet 2.1-3 check 2.1-3 answers mins
related to pastry “Culinary and technical with the Model
products terms related to pastry Answer Answer
products” Key 3.1-3
4. Identifying pastry Self-paced Trainee will read Answer Self- Refer to CBLM 30
tools Instruction information sheet 2.1-4 check 2.1-4 answer mins.
“Identifying pastry tools” key 3.1-4
Multimedia Trainee will view Answer oral Refer to LCD, 30

presentatio powerpoint slides on questions model Projector mins
n with “Identifying pastry tools” answer and Laptop
discussion Video Clips
5. Different Methods Self-paced Trainee will read Answer Self- Refer CBLM 30
of Mixing, Techniques, Instruction Information Sheet 2.1-5 check 2.1-5 answer to mins.
and Use of on “Different Methods of answer
Appropriate Mixing, Techniques, and key
Equipment Use of Appropriate
Equipment”
Multimedia Trainee will watch video Answer oral Compare LCD, 30

presentatio clips questions answers Projector mins.
n with with the and Laptop
discussion model Video Clips
GSNSAT Page 2
Revision # 00
answer
6. Varieties and Self-paced Trainee will read Answer Self- Compare CBLM 30
characteristics of Instruction Information Sheet 2.1-6 check 2.1-6 answers mins
pastry products on “Varieties and with the
characteristics of pastry model
products” answer
7. Properties and Self-paced Trainee will read Answer Self- Compare CBLM 30
requirements of yeast Instruction Information Sheet 2.1-7 check 2.1-7 answers mins
and control of yeast on “Properties and with the
action requirements of yeast model
and control of yeast answer
action”
8. Processes of Self-paced Trainee will read Answer Self- Compare CBLM 30
fermentation and Instruction Information Sheet 2.1-8 check 2.1-8 answers mins
dough development on “Processes of with the
fermentation and dough model
development” answer
9. Choux Pastry, Puff Demonstrat Trainee will observe Trainee will Trainer’s / Performanc 2
Pastry Cream Puff, ion trainer’s demonstration perform activity Trainee’s e criteria hrs.
profiteroles and on on the Job evaluation checklist
eclairs “Procedures in preparing Sheet 2.1-9 of own
and Producing Choux work using Job sheet
Pastry, Puff Pastry Cream performan
Puff, profiteroles and ce criteria
eclairs”using Job sheet checklist
2.1.9 1.1-1
multimedia Trainee will watch video Answer oral Refer to LCD,

GSNSAT Page 3
Revision # 00
presentatio clips questions the model
Projector
n with answers
and Laptop
discussion Video Clips
10. Preparing special Self-paced Trainee will read and Trainee will Trainee’s Performanc 1 hr.
pastries, tarts and Instruction interpret Job Sheet 2.1- perform activity evaluation e criteria
specialties 10 on the Job of own checklist
“Procedures in preparing Sheet 2.1-10 work using Job sheet
and Producing special performan
pastries, tarts and ce criteria
specialties” checklist
1.1-1
multimedia Trainee will watch video Trainee will Refer to LCD,

presentatio clips on Preparing special answer oral the model Projector
n with pastries, tarts and questions answers and Laptop
discussion specialties Video Clips
11. Techniques and Self-paced Trainee will read Answer Self- Refer to CBLM 30
appropriate Instruction information sheet 2.1-11 check 2.2-11 answer mins.
conditions; and “Techniques and key 1.2-1
enterprise appropriate conditions;
requirement and and enterprise
standards requirement and
standards”
LO 2: Decorate and present pastry Products

GSNSAT Page 4
Revision # 00
1. Decorative Self-paced Trainee will read Answer Self- Refer to CBLM 30
Techniques and rules Instruction information sheet 2.2- check 2.2- answer key mins.
for garnishing 1 on “Decorative 2.1-
Techniques and rules
for garnishing”
2. The Tools in Self-paced Trainee will read Answer Self- Refer to CBLM 30
Decorating Instruction information sheet 2.2- check 2.2-2 answer key mins.
2 “The Tools in 2.2-2
Decorating
Refer to 30
3. Tips How to Present Self-paced Trainee will read Answer Self- answer key CBLM mins.
Finished Baked Instruction information sheet 2.2- check 2.2-3 2.2-3
Products 3 “The Tools In
Decorating
LO 3: Store pastry Products

1. Different Kinds Of Self-paced Trainee will read Answer Self- Refer to the CBLM 30
Packaging Materials to Instruction Information sheet check 2.3-1 answer key mins
be Used 2.3-1 on “Different 2.3-1
Kinds of Packaging
Materials to be Used”
2. Shelf-Life Of Self-paced Trainee will read Answer Self- Refer to the CBLM 30
Pastries and Other Instruction Information sheet check 2.3-2 answer key mins.
GSNSAT Page 5
Revision # 00
Baked Products Based 2.3-2 on “Different 2.3-1
On The Standard And Kinds Of Packaging
Procedure Materials to be Used”
3. Standards and Self-paced Trainee will read Answer Self- Refer to the CBLM 30
Procedures of Baking Instruction Information sheet check 2.3-3 answer key mins.
Pastry Products 2.3-3 on “Standards 2.3-1
and Procedures of
Pastry Products”
C. ASSESSMENT PLAN
A. Written Test on : LO1. Prepare pastry products
LO2. Decorate pastry products
B. Oral questioning on: LO1. Prepare pastry products
LO2. Decorate pastry products
Performance Test on: Prepare and produce pastry products
Note: Assessment will be conducted in a simulated setting (Training Center)

D. TEACHER’S SELF-REFLECTION OF THE SESSION
The result of the session evaluation will be the basis for improvement and enhancement in the training
delivery as well as in the training design.
Trainee’s who were found to be not yet competent in the unit of competency can proceed to the next module.

GSNSAT Page 6
Revision # 00
COMPETENCY BASED LEARNING MATERIAL
Sector: Tourism
Distinctive Area of Competence and Qualifications:
BREAD AND PASTRY PRODUCTION NC II
Unit of Competency: Prepare and Produce Pastry Products
Module Title: Preparing and Producing Pastry Products
General Santos National School of Arts and Trades

Tiongson St., Lagao, General Santos City
BPP NC II Date Developed: Document No. 001

November 2016 Issued by:
Date Revised:
Prepare and Produce GSNSAT
Pastry Products Developed by: Page 7
MARIA BELINA A. Revision # 00
HUBAHIB
Tourism
INDUSTRY SECTOR
NATIONAL CERTIFICATE LEVEL 11

QUALIFICATION LEVEL
COMPETENCY-BASED LEARNING MATERIALS
No Basic Competencies Module Title Code

.
1. Participate in Workplace 1. Participate in Workplace 500311105
Communication Communication
2. Work In A Team Environment 2. Working In A Team 500311106
Environment
3. Practice Career Professionalism 3. Practicing Career 500311107
Professionalism
4. Practice Occupational Health 4. Practicing Occupational 500311108

and Safety Procedure Health and Safety Procedure
No Common Competencies Module Title Code

.
1. Develop and Updated Industry 1. Developing and Updating TRS311201
Knowledge Industry Knowledge
2. Observe Workplace Hygiene 2. Observing Workplace TRS311202

Procedures Hygiene Procedures
3. Perform Computer Operations 1. Performing Computer TRS311203

Operations
4. Perform Workplace And Safety 2. Performing Workplace And TRS311204

Practices Safety Practice
5. Provide Effective Customer 3. Providing Effective TRS311205

Service Customer Service

Date Revised:
HUBAHIB
No Core Competencies Module Title Code
.
1. Prepare and Produce Bakery 1. Preparing and Producing TRS741379
Products Bakery Products
2. Prepare and Produce Pastry 2. Preparing and Producing TRS741380
Products Pastry Products
3. Prepare and Present Gateau 3. Preparing and Presenting TRS741342
Tortes, and Cakes Gateau Tortes, and Cakes
4. Prepare and Display Petit 4. Preparing and Displaying TRS741344
Fours Petit Fours
5. Present Desserts 5. Presenting Desserts TRS741343

Date Revised:
HUBAHIB
HOW TO USE THIS COMPETENCY BASED LEARNING MATERIAL
Welcome to the Module “Preparing and Producing Pastry Products”. This

module contains training materials and activities for you to complete.
The unit of competency “Prepare and Produce Pastry Products” contains the
knowledge, skills and attitudes required for a course. This is one of the common
modules for National Certificate level II (NC II).
You are required to go through a series of learning activities in order to

complete each of the learning outcomes of the module. In each learning outcome
there are Information Sheets, Operation Sheets, Task Sheets and Job Sheets
(Reference Materials for further reading to help you better understand the required
activities. Follow these activities on your own and answer the self-check at the end
of each learning activity.
If you have questions, don’t hesitate to ask your facilitator for assistance.
Recognition of Prior Learning (RPL)
You may already have some or most of the knowledge and skills covered in
this module because you have:
 been working for some time
 already completed training in this area.
If you can demonstrate to your trainer that you are competent in a particular
skill or skills, talk to him/her about having them formally recognized so you don’t
have to do the same training again. If you have a qualification or Certificate of
Competency from previous trainings show it to your trainer. If the skills you
acquired are still current and relevant to this module, they may become part of the
evidence you can present for RPL. If you are not sure about the currency of your
skills, discuss this with your trainer.
After completing this module ask your trainer to assess your competency.
Result of your assessment will be recorded in your competency profile. All the
learning activities are designed for you to complete at your own pace.
Inside this module you will find the activities for you to complete and at the
back are the relevant information sheets for each learning outcome. Each learning
outcome may have more than one learning activities.
At the end of this module is a Learner Diary. Use this diary to record
important dates, jobs undertaken and other workplace events that will assist you
in providing further details to your trainer or an assessor. A Record of
Achievement is provided for you by your trainer to accomplish once you complete
the module.
BPP NC II Document No. 001

Date Developed:
Prepare and Produce
Date Revised:
Developed by: GSNSAT Page 10
Pastry Products MARIA BELINA A. HUBAHIB Revision # 00
This module is prepared to help you achieve the required competency in
servicing ignition system. This will be the source of information that will enable
you to acquire the knowledge and skills in this particular trade independently at
your own pace or with minimum supervision or help from your trainer.
- Talk to your trainer and agree on how you will both organize the training of
this unit. Read through the learning guide carefully. It is divided into sections
which cover all the skills and knowledge you need to successfully complete this
module.
- Work through all the information and complete the activities in each section
and complete the self-check. Suggested references are included to supplement the
materials provided in this module.
- Most probably your trainer will also be your supervisor or manager. He/she
is there to support you and show you the correct way to do things. Ask for help.
- Your trainer will tell you about the important things you need to consider
when you are completing activities and it is important that you listen and take
notes.
- Talk to more experienced work mates and ask for their guidance.
- Use the self-check questions at the end of each section to test your own
progress.
- When you are ready, ask your trainer to watch you perform the activities
outlined in the learning guide.
- As you work through the activities, ask for written feedback of your progress
from your trainer. After completing each element, ask your trainer to mark on the
report that you are ready for assessment.
- When you have completed this module (or several modules) and feel
confident that you have had sufficient practice your trainer will arrange an
appointment with you to asses you. The result of your assessment will be recorded
in your Competency Achievement Record.

Prepare and Produce Date Revised: GSNSAT
Developed by:
Page 11
MODULE CONTENT
UNIT OF COMPETENCY : Prepare and Produce Pastry Products

MODULE TITLE : Preparing and Producing Pastry Products
MODULE DESCRIPTOR:
This module covers the knowledge and skills required by bakers and pastry
cooks (patissiers) to prepare and produce a range of high quality pastry products in
commercial food production environments and hospitality establishments.
NOMINAL DURATION:
LEARNING OUTCOMES:
At the end of this module you will be able to:
1. Prepare pastry products.

2. Decorate and present pastry Products
3. Store pastry Products
ASSESSMENT CRITERIA:
1. Selects, measures and weighs required ingredients according to recipe or

production requirements and established standards and procedures
2. Prepares a variety of pastry products according to standard mixing
procedures/formulation/ recipes and desired product characteristics
3. Uses appropriate equipment according to required pastry products and
standard operating procedures
4. Bakes pastry products according to techniques and appropriate conditions;
and enterprise requirement and standards
5. Selects required oven temperature to bake goods in accordance with the
desired characteristics, standards recipe specifications and enterprise
practices
6. Prepares variety of fillings and coating/icing, glazes and decorations for
pastry products according to standard recipes, enterprise standards and/or
customer preferences.
7. Fills pastry products decorated, where required and appropriate, in
accordance with standard recipes and/or enterprise standards and customer
preferences
8. Finish pastry products according to desired product characteristics
9. Presents baked pastry products according to established standards and
procedures
10. Store pastry products according to established standards and procedures
11. Selects packaging appropriate for the preservation of product freshness and
eating characteristics

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PRE-REQUISITE: NONE
LEARNING OUTCOME #1 CONTENTS:
1.Historical and cultural, aspects of pastry products

2. Culinary and technical terms related to pastry products commonly used in
the industry
3. Specific baking ingredients and its substitution
4. Ratio of ingredients required to produce a balanced formula
5. Varieties and characteristics of pastry products
6. Underlying principles in making pastry products
7. Properties and requirements of yeast and control of yeast action
8. Techniques and appropriate conditions; and enterprise requirement and
standards
9. Processes of fermentation and dough development
10. Appropriate equipment are used according to required pastry products
ASSESSMENT CRITERIA
1. Selects, measures and weighs required ingredients according to recipe or

production requirements and established standards and procedures
2. Prepares a variety of pastry products according to standard mixing
procedures/formulation/ recipes and desired product characteristics
3. Uses appropriate equipment according to required pastry products and
standard operating procedures
4. Bakes pastry products according to techniques and appropriate conditions;
and enterprise requirement and standards
5. Selects required oven temperature to bake goods in accordance with the
desired characteristics, standards recipe specifications and enterprise
practices
CONDITION:
The trainee must be provided with the following:
Tools and Equipment Ingredients:

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 Commercial mixers with attachments
 Cutting implements
 Scales
 Measures
 Bowls
 Ovens
 Moulds, shapes and cutters
 Baking sheets and containers
 Various shapes and sizes of pans
Flours
Sugars
Eggs
Milk
Cream
Gelatin
Fruits
Nuts
Flavorings and essences
Chocolate
METHODOLOGIES:
1. Interactive lecture
2. Self-paced instruction
3. Demonstration
ASSESSMENT METHODS:
1. Interview
2. Written examination
3. Practical demonstration
4. Direct observation

November 2016 Issued by: Page 14
Developed by:
LEARNING EXPERIENCES
Learning Outcome 1: Prepare pastry products.
LEARNING ACTIVITIES SPECIAL INSTRUCTIONS

1. Read information sheet 2.1-1 on
“Historical and cultural, aspects of pastry
products”
2. Answer self-check for 3.1-1 Compare answers to answer
key. You are all required to get
all answer correct. If not read
information sheet again
3. Read information sheet 3.1-2
Occupational Health and Safety

5. View Video CD 3.1-1 on “Occupational
Health and Safety”
6. Perform Task Sheet 3.1-1 Evaluate your performance

using the Performance Checklist
3.1-1
7. Read information sheet 3.1-3 on
“Culinary and technical terms related to
pastry products”
9. Read information sheet 3.1-4, on The trainer will present
“Identifying pastry tools” powerpoint slides

11. Identifying pastry tools You have to identify the actual
tools in the shop. The trainer
will evaluate your performance.
13. Read information sheet 3.1-5, on

“Different Methods of Mixing, Techniques,
and Use of Appropriate Equipment”

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Page 15
information sheet again.
“Varieties and characteristics of pastry
products”
information sheet again.
“Properties and requirements of yeast and
control of yeast action”
“Processes of fermentation and dough
development”

21. View power point presentation 3.1-1 Your trainer will present the
pastry products that you’re
going to bake.
22. View video clips 3.1-2 on Pastry BasicsYou may repeatedly view video
clips for mastery before you
perform the next activity.
23. Perform Job Sheet 3.1-1, Choux Pastry, Wear Personal and Protective
Puff Pastry Cream Puff, profiteroles and Equipment. Perform 5 ‘S (clean
eclairs as you go). Do the mise – en –
place.
24. Evaluate performance 3.1-1 Evaluate your performance
using the performance checklist
3.1-1
Perform Task Sheet 3.1-2, Pastry Cream Wear Personal and Protective
Equipment. Perform 5 ‘S (clean
as you go). Do the mise – en –
place.
Evaluate performance 3.1-2,
Document No. 001

BPP NC II Date Developed:
Developed by:
Page 16
Perform Job Sheet 3.1-3, Pate’ Brisee Wear Personal and Protective
place.
Perform Job Sheet 3.1-4 Tuile cookies Wear Personal and Protective
place.
Perform Job Sheet 3.1-5, Phyllo and Wear Personal and Protective
Strudel Equipment. Perform 5 ‘S (clean
place.
Perform Job Sheet 3.1-6, Baked Meringues
View video clips 3.1-2 on Preparing special You may repeatedly view video
pastries, tarts and specialties clips for mastery before you
perform the next activity.
26. Perform Job Sheet 3.1-9, Tarts, Special Wear Personal and Protective
Pastries and Specialties Equipment. Perform 5 S’
27. Evaluate performance 3.1-9 Evaluate your performance

using the performance
checklists
28. Read information sheet 3.1-9
Techniques and appropriate conditions; and
enterprise requirement and standards
Present your work to your trainer for evaluation and recording.
After doing all the activities of this LO, you are ready to proceed to the next LO on
“Decorate and present pastry products”
Document No. 001

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Page 17
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Page 18
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Sh
op selling pastries in Syria

Date Developed:
Prepare and Produce
Date Revised:
European traditions of pastry-making is often traced back to the short crust era
flaky doughs that were 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. There is also strong evidence that
Egyptians produced pastry-like confections. They had professional bakers that
surely had the skills to do so, and they also had needed materials like flour, oil,
and honey.[citation needed] In the plays of Aristophanes, in 5th century BC, there are
mentions of sweetmeats including small pastries filled with fruit. The Roman
cuisine used flour, oil and water to make pastries that were used to cover meats
and fowls. They did this during baking to keep in the juices, but this was not
meant to be eaten by people. A pastry that was meant to be eaten was a richer
pastry that was made into small pastries and contained eggs or little birds. It was
often served at banquets. Greeks and Roman both struggled in making a good
pastry because they both used oil in the cooking process and oil causes the pastry
to lose its stiffness.[8]
In medieval cuisine of North Europe they were able to produce nice, stiff
pastries because they cooked with shortening and butter. There were some
incomplete lists of ingredients found in medieval cookbooks, but no full, detailed
versions. There were stiff, empty pastries called coffins or 'huff paste', that were
eaten by servants only and included an egg yolk glaze to help make them more
enjoyable to consume. Medieval pastries also included small tarts to add richness
to the snack.
It was not until about the Mid 16th century that actual pastry recipes
showed up.[7][9] These recipes were adopted and adapted over time in various
European countries, resulting in the myriad pastry traditions known to the region,
from Portuguese "pastéis de nata" in the west to Russian "pirozhky" in the east.
The use of chocolate in pastry-making in the West, so commonplace today, arose
only after Spanish and Portuguese traders brought chocolate to Europe from the
New World starting in the 16th century. Many culinary historians consider French
pastry chef Antonin Carême (1784–1833) to have been the first great master of
pastry making in modern times.
Pastry-making also has a strong tradition in many parts of Asia. Chinese
pastry is made from rice, or different types of flour, with fruit, sweet bean
paste or sesame-based fillings. Beginning in the 19th century, the British brought
western-style pastry to the far east, though it would be the French
influenced Maxim in the 1950s that made western pastry popular in Chinese-
speaking regions starting with Hong Kong. Still, the term "Western Cake" (西餅) is
used to differentiate between the automatically assumed Chinese pastry. Other
Asian countries such as Korea have traditionally prepared pastry-confections such
as tteok, hangwa, and yaksik with flour, rice, fruits, and regional specific
ingredients to make unique type desserts. And Japan also has specialized pastry-
confections better known as mochi and manjū. Pastry-confection that originate in
Asia are clearly distinct from those that originate in the West that are generally
much sweeter.
Self – Check 3.1- 1
True or false. If the statement is correct, write true, and false if not.

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________1. When wheat flour is kneaded into plain dough and made with water it
develops strands of gluten.
________2. Fat or oil is put into the kneaded flour to slow down the development of
gluten.
________3. Short crust pastry using only butter may develop an inferior texture.
________4. A typical Mediterranean baklava is a phyllo dough pastry sweetened

with syrup
________5. European traditions of pastry-making is often traced back to the short
crust era flaky doughs that were in use throughout the Mediterranean
in ancient times.
________6. Chinese produced pastry-like confections. They had professional bakers
that surely had the skills to do so.
________7. The Roman cuisine used flour, oil and water to make pastries that were
used to cover meats and fowls.
________8. Greeks and Roman both struggled in making a good pastry because
they both used eggs in the cooking process and eggs cause the pastry to
lose its stiffness.
________10. In medieval cuisine of North Europe they were able to produce nice,
stiff pastries because they cooked with shortening and butter.
Answer sheet 3.1-1
1. True
2. True
3. True
4. True
5. True
6. False
7. True
8. False
9. True
10. True
Information Sheet 3.1-2
Learning Objectives:
1. Perform proper hand washing.
2. Identify the causes of accidents in the workplace.
3. Identify safety precautions.
4. Perform standard safety procedure.
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Occupational Health and Safety
SAFETY IN THE KITCHEN
Home baking is great fun, but it is also important to be safe in the kitchen.
There are many potential hazards to be aware of so here are some useful tips for
keeping safe:
Heat: baking usually requires you to use an oven and sometimes a stovetop. Be
aware of the stovetop and the oven door if they are in use. Use oven gloves or
cloths to remove hot pots from the stovetop or baking pans from the oven. Be
careful of steam or hot air when you open the oven door. Place hot food on a
stable, heat resistant surface.
Spills: if you spill ingredients on the floor, clean up immediately to avoid slipping.
Clothing: It’s a good idea to wear an apron and closed shoes when you are baking.
This will keep your clothes clean and your feet safe from falling objects or spills.
It’s also a good idea to keep your hair tied back away from your face to prevent it
from falling into the food you are making.
Sharp implements and equipment: Baking often requires the use of knives,
beaters, mixers and other implements and equipment which could be dangerous.
Be aware when using sharp knives. Never put your hand into a mixer or any other
equipment that is turned on or moving. Make sure your hands are dry before
touching electrical switches. If you do cut yourself, clean the wound and apply a
plaster before continuing to bake.
Storage: Store your baking ingredients and equipment in such a way that they are
easy to reach and will not fall on you or anyone else. Keep ingredients covered,
preferably in a sealed container, to keep them fresh and free from contamination.
Proper Handwashing
Here's How:
Rinse your hands under the hottest running water you can stand — at least 100°F.
Soap up your hands — preferably using soap from a soap dispenser but bar soap
is OK. The key is to generate a good lather. Use an anti-bacterial soap if possible.
Scrub for at least 30 seconds, making sure to soap up your wrist and lower arm
areas.
Since you might be digging your fingers into ground meat or kneading dough, you
should also clean under your fingernails. Keep a nail brush by your hand-washing
sink, and use it.

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Rinse thoroughly, again, for at least 30 seconds but longer if that's what it takes to
fully rinse off the soap.
Use a clean paper towel to turn off the faucet. Throw that towel away and use a
new paper towel for the next step.
Dry your hands using a clean paper towel — not a dishtowel or other cloth. Why?
Dishtowels hang around the kitchen and get wiped on everything, making them
the ideal vehicle for spreading bacteria from one kitchen tool or surface to another
— or onto your freshly washed hands.
Tips:
Wash your hands after using the restroom, before and after touching raw food,
after sneezing or coughing, after taking out the trash or using any type of cleaning
product — or in a word, frequently.
Don't use another body part, such as your upper arm or elbow, to shut off the
faucet. You'll just contaminate your elbow that way. Use a clean paper towel, and
throw it away afterward.
Avoid, if possible, those hot-air hand dryers. They can sometimes harbor bacteria,
which are then blown onto your nice clean hands. Not good.
Don't go around with wet hands, either. Wet hands are more easily contaminated
than dry ones.
What You Need
Hot running water.

Soap, preferably from a soap dispenser, and the anti-bacterial type if possible.
Nail brush (or a toothbrush) for cleaning fingernails.
Clean paper towels.
Write S if the statement tells about safety in the kitchen or in the shop and US for
unsafe. Write your answer on the blank at the end of the statement.
1. Don't go around with wet hands. ___

2. Avoid, if possible, those hot-air hand dryers.___
3. Wash your hands after using the restroom.____
4. Dry your hands using a clean paper towel. ____
5. Rinse your hands under the hottest running water.____
6. You should also clean under your fingernails.____

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7. Scrub for at least 10 seconds, making sure to soap up your wrist and lower
arm areas.____
8. Don't use another body part, such as your upper arm or elbow, to shut off
the faucet.____
9. Use an anti-bacterial soap if possible.____
10. After washing your hands, don’t use dishtowels hang around the kitchen
and get wiped on everything.____
11. Keep ingredients covered, preferably in a sealed container.____
12. It is also important to be safe in the kitchen.____
13. Be aware of the stovetop and the oven door if they are in use.____
14. Place hot food anywhere you like to._____
15. If you spill ingredients on the floor, clean up after your work.____
Answer sheet 3.1-2
1. S 8. S 12. S
2. S 9. S 13. S
3. S 10. S 14. S
4. S 11. S 15. US
5. US
6. S
7. US

Baking and Cooking Terms
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1. Identify baking and cooking terms.
2. Use baking terms in the performance of skills
3. Identify ingredients and their uses
Boil - To cook until liquid is so hot it forms bubbles

Broil - To cook directly under a heating element
Chill - To place in the refrigerator to lower a food's
temperature
Chop - To cut into pieces with a sharp knife or chopper
Combine - To mix ingredients together
Cream - To beat until smooth, soft and fluffy
Cube - To cut into 1/4-inch cubes
Cut - To mix a solid fat into a flour mixture with a pastry blender, a fork or two
knives
Dice - To cut food into 1/8-inch cubes
Dot - Drop bits of butter or cheese here and there over food
Drain - To pour off liquid
Flour - To coat greased pans or dishes with a fine coat of flour. Shake out extra
flour
Fold - To mix gently by bringing rubber scraper down through mixture, across the
bottom, up and over top until blended
Fry - To cook in hot fat
Garnish - To decorate a finished dish with colorful food to make it look pretty
Grate - Rub against a grater to cut into small shreds
Grease - To spread the bottom and/or sides of a pan with shortening to
prevent sticking
Grill - To cook directly over a heating element or hot coals
Knead - To fold, turn, and press dough with heel of your hand in order to
develop the gluten and make dough more elastic
Ladle - To dip and serve liquid with a ladle
Melt - To heat until it liquefies
Mince - To chop or cut into tiny pieces
Mix - To stir foods together
Panfry - To cook in fat in a skillet
Pare - To cut off the outside skin, as from an apple or potato
Peel - To pull off the outer skin, as from a banana or an orange
Pit - To take out the seeds
Roll- Flatten and spread with a rolling pin
Saute’ - To cook in small amount of fat in a skillet
Scald - To heat milk just below a boiling point. Tiny bubbles will form around the
edge
Shred - To cut into very thin strips
Sift - To put dry ingredients like flour through a sifter or sieve
Simmer - To cook in liquid over low heat so bubbles form slowly
Stir - To mix round and round with a spoon
Toss - To mix lightly
Well - A hole made in dry ingredients in which you pour liquid
Whip - To beat with a rotary egg beater or electric mixer to add air

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Ingredients and Their Uses
INGREDIENTS AND THEIR USES
Baking powder is probably the most common

aerating agent in baked products like cakes. It is
made up of bicarbonate of soda and cream of
tartar. Baking powder is a chemical aeration agent.
Eggs are another basic ingredient in many baked

products. They provide structure, aeration, flavour
and moisture. They also tenderise cakes and add
colour and nutritive value.
Fats and oils Generally, fats are solid while oils are liquid. Fats come from a
variety of animals and plants. Oils mostly come from plants. In baking, butter,
margarine, shortening and oils are commonly used. Their main functions are to
shorten or tenderise the product, to trap air during creaming and so aerate the
cake during baking to give good volume and texture, to assist with layering in puff
pastry, to help prevent curdling by forming an emulsion, and to add flavour. They
also provide some nutritive value. It is important to add the correct amount of fat
as too much far will make the baked product greasy and unpleasant to eat, while
too little fat will leave you with a product that lacks flavour and stales quickly.
Flour is the ingredient on which most baked products are based. Flour is made
up of starch, protein, sugar and minerals. The protein content decides what the
end use of the flour will be.
Milk is used in baked products to improve texture and mouthfeel. The protein in
milk also gives a soft crumb structure in cakes, and contributes to the moisture,
colour and flavour of a baked product. Cakes that contain milk also tend to have a
longer shelf life.
Salt is usually only added in very small amounts to baked products, but it has a
noticeable effect on the flavour of baked products. It not only provides its own
flavour but brings out the natural flavour of other ingredients. In bread doughs,
salt strengthens gluten and improves the consistency of the dough. Carbon dioxide
given off by the yeast is more easily trapped by the strengthened gluten, which
makes a better loaf of bread. Salt is also a good preservative as it absorbs water so
there is less free water for bacterial and fungal growth.
Sugar gives cakes and other baked products sweetness and is used in many
forms and many ways. In yeast raised products, sugar acts as food for the yeast. In
cakes, sugar assists with the aeration and stabilising of batters. Sugars improve
the crust colour of baked products, improve flavour and help to retain moisture,
keeping products softer for longer and so reducing staling. Examples of sugar

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forms are granulated sugar, castor sugar and icing sugar. Sugar also comes in
liquid forms such as syrup, treacle, corn syrup, honey and caramel.
Yeast belongs to the fungi family. It ferments carbohydrates (sugars) to produce
carbon dioxide gases and alcohol, which aerate bread and other yeasted products,
giving it volume and texture. These by-products of yeast also contribute to the
colour and aroma of bread and other yeasted products.
Part 1.
Match the following descriptions with the word selection below. Write the letter of
the correct answer at the end of each phrase.
1. – To cook until liquid is so hot it forms bubbles

2. – To cook directly under a heating element
3. – To place in the refrigerator to lower a food’s temperature
4. – To cut into pieces with a sharp knife or chopper
5. – To mix ingredients together
6. – To beat until smooth, soft and fluffy
7. – To cut into ¼-inch cubes
8. – To mix a solid fat into a flour mixture with a pastry blender, a fork or two
knives
9. – To cut food into 1/8-inch cubes
10. – Drop bits of butter or cheese here and there over food
11. – To pour off liquid
12. – To coat greased pans or dishes with a fine coat of flour. Shake out extra flour
13. – To mix gently by bringing rubber scraper down through mixture, across the
bottom, up and over top until blended
14. – To cook in hot fat
15. – To decorate a finished dish with colorful food to make it look pretty
16. – Rub against a grater to cut into small shreds
17. – To spread the bottom and/or sides of a pan with shortening to prevent
sticking
18. – To cook directly over a heating element or hot coals
19. – To fold, turn, and press dough with heel of your hand in order to develop the
gluten and make dough more elastic
20. – To dip and serve liquid with a ladle
21. – To heat until it liquefies
22. - To chop or cut into tiny pieces
23. – To stir foods together
24. – To cook in fat in a skillet
25. – To cut off the outside skin, as from an apple or potato
26. – To pull off the outer skin, as from a banana or an orange
27. – To take out the seeds
28. – Flatten and spread with a rolling pin
29. – To cook in small amount of fat in a skillet

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30. – To heat milk just below a boiling point. Tiny bubbles will form around the
edge
31. – To cut into very thin strips
32. – To put dry ingredients like flour through a sifter or sieve
33. – To cook in liquid over low heat so bubbles form slowly
34. – To mix round and round with a spoon
35. – To mix lightly
36. – A hole made in dry ingredients in which you pour liquid
37. – To beat with a rotary egg beater or electric mixer to add air
a. Combine b. Boil c. Cut d. Broil e. f. Chop g. Grease h. Grill i. Knead

j. Mix k. Cream l. Pare m. Ladle n. Melt o. Grate p. Panfry q Dot. r. Flour
s. Fold t. Drain u. Dice v. Mince w. Cube x .Fry y. Garnish z. Chill
A. Saute’ B. Roll Pit C. Sift D. Scald E. Stir F. Shred G. Well H. Toss
I. Whip J. Peel K. Simmer
Part 2.
Select the letter of the correct answer.
1. It is the ingredient on which most baked products are based.

(a. Baking powder b. Eggs c. Fats and oils d. Flour e. Salt Yeast f.
Sugar g. Milk)
2. It ferments carbohydrates (sugars) to produce carbon dioxide gases and alcohol,
which aerate bread and other products, giving it volume and texture. (a.
Baking powder b. Eggs c. Fats and oils d. Flour e. Salt f.
Sugar g. Milk h. Yeast )
3. It is made up of bicarbonate of soda and cream of tartar.
( a. Baking powder b. Eggs c. Fats and oils d. Flour e. Salt Yeast
f. Sugar g. Milk)
4. They come from a variety of animals and plants.

( a. Baking powder b. Eggs c. Fats and oils d. Flour e. Salt Yeast
f. Sugar g. Milk)
5. It is used in baked products to improve texture and mouthfeel.

( a. Baking powder b. Eggs c. Fats and oils d. Flour e. Salt f. Sugar g. Milk
h. Yeast)
Answer sheet 3.1-3
1. d 2. H 3. A 4. C. 5. f

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Pastry Tools
Learning Objective:
1. Identify the tools used in pastry making and their uses
Cookie and Baking Sheets:

Cookie sheets are rimless, flat metal sheets, perfectly designed for
placing rows of cookies. They normally have a small rim on the
short sides for easy gripping. The long flat edges allow you to slide
cookies off the sheet after baking.
Baking sheets have raised edges all around, and are normally the
choice for professional bakers. They are a good, all-purpose pan
and can be used for everything from baking cookies to toasting
nuts.
You normally want to have a set of 2
cookie sheets or 2 baking sheets, or
both. When baking cookies, the second sheet can be waiting to go
into the oven while the first one is baking.
If you’re buying new, invest in good quality, heavy duty cookie and baking sheets.
Heavy duty baking sheets retain heat better, won’t warp or buckle when heated,
and should last a lifetime.
Choose cookie and baking sheets made of shiny, light colored metals, such as
heavy-duty aluminum. The light color encourages even baking and are less likely
to burn. Dark metals sheets and nonstick tend to brown baked goods faster; you
may need to lower the oven temperature by 25 degrees and reduce the baking time
slightly.
Insulated pans have a layer of air trapped between the layers of metal, which help
prevent cookies from burning. However, since these pans are poor heat
conductors, cookies may not tend to bake and brown as well, and you may over
bake the cookies waiting for them to brown.
Layer Cake Pans:

Many basic cake recipes use traditional round layer cake pans
that are either 8 or 9 inches in diameter. The pans should be at
least 2 or 2½ inches deep so that the batter doesn’t overflow.
You’ll want to have a set of at least two round layer cake pans; however a set of
three pans is best as many cake recipes are made with 3 layers. Choose pans with
no seams on the inside and a good, heavy feel to them.
Muffin Pans and Baking Cups:

Muffin pans are a rectangular metal baking pan with six or twelve cup, used to

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bake both muffins and cupcakes. Muffin pan sizes are typically mini, standard,
and jumbo sized. Each cup is normally lined with paper baking cups, and then
filled with muffin or cake batter. Muffin pans can also be used to bake dinner rolls
or individual brownies.
A standard muffin pan has 12 cups, each
measuring about 2¾ inches at the top and 1-
3/8 inches deep. Mini muffin pans normally
have either 12 or 24 cups and measure
about 1¾ inch across the top and ¾ inch
deep. Jumbo muffin pans normally have 6
cups, and measure 3-3/8 inches across the top and 1¾
inches deep.
Muffin pans are traditionally made of metal; most common are aluminum pans;
however flexible silicone pans are now available.
Baking cups are paper or foil cups used to line muffin or cupcake pans. The
baking cups hold the batter making it easy to release the baked cakes from the
pan. Baking cups are also available in reusable silicone. Paper cups come in a
variety of fun and seasonal designs and colors.
Sheet Cake Pans:

A single layer sheet cake is most often baked in a 13 x 9 x 2 inch
RectangularPan,replacing a typical two-layer cake. The pan should
be at least 2 inches deep, and for ease in cleaning, look for pans
that have slightly rounded inside corners. Square corners can trap
crumbsin the crevices.
Square Baking Pans:

Many bar cookie and brownie recipes, and some small cakes,
use a square baking pan that is either 8 or 9 inches. The pans
should be at least 2 or 2½ inches deep so that the batter doesn’t
overflow. Choose pans with no seams on the inside and a good,
heavy feel to them. Aluminum pans are the best for cookies and brownies, and a
glass pan is best for fruit desserts, baked custards, and bread puddings.
Pie and Tart Pans

Pie pans are available is various sizes and depths. The amount of pie filling will
normally determine the type of pie pan to use.
Traditional Pie Pans:

Most pie recipes are written for a 9 inch pie, and the pie pastry and ingredients will
normally fit in a 9 x 1½ inch Pie Pan, such as a Pyrex pan with
ovenproof glass. Ovenproof glass pie pans are about the best for
baking pies as they are an excellent heat conductor, they allow the

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bottom crust to brown well, the transparency of the glass allows you to see how
the crust is browning, the surface is not marred when cutting with a knife, and
they are easy to clean.
Ceramic and stoneware pie pans are beautiful to use and serve
from, and the many colors available make them fun to use for
holidays and attractive when serving guests.
If using a metal pan, aluminum with a dull satin finish is the best
for conducting heat. These pans are not as pretty; however they
will not break if dropped. Dark metals can cause the crusts to
over-brown and their coated surface can be marred with a knife.
Disposable aluminum pans are inexpensive and handy for freezing and gift-giving,
but the thin construction makes these pans a poor heat conductor.
Deep Dish Pie Pans:

Many ceramic and stoneware pans are available in deep dish, and
are used when you have a larger quantity of pie filling. The fluted
tops enable you to create a beautiful edge with minimal effort.
Flan Rings:
A flan ring is a metal ring with no fluting around the sides, and no bottom. The
ring is set on a baking sheet that is lined with parchment paper or a non-stick
baking mat, and then filled. The baking sheet serves as the bottom of the pan. Flan
rings are used to shape open-faced tarts, pastry shells, and some candies.
Tart Pans:
Tart pans normally have a fluted edge and may come in round, square, or
rectangular shapes. They often have a removable bottom which makes is easy to
remove the tart without damaging the delicate crust. Since tart pans are normally
shallow, about 1 inch deep, the tart crust stars equally along with the filling.
Tartlette Pans:
Small tartlette pans are designed as a one-serving size, perfect for buffets or teas.
Six 4 or 4½ Tartlette pans will normally replace one large 9 inch tart recipe.
Tartlette pans can also be used to make individual cakes and muffins.
Tarte Tatin Pan:

A classic Tarte Tatin pan is 9½ inch diameter copper, lined with tin or stainless
steel, with handles on the sides to make unmolding easy. Tarte Tatin is a
caramelized upside-down apple tart, a classic French dessert. The pastry is placed
over the caramelized apples before baking, and then after baking, the tart is turned
out of the pan so the pastry is on the bottom.

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Specialty Pans, Molds, and Dishes
Baba Molds:
Baba molds are tall straight-sided, cylindrical shaped molds about
1½ to 3 inches in diameter, and 1½ to 4 inches in height. They are
specifically designed for the classic yeast-raised sweet cakes called
Babas. These same molds can be used for individual parfaits,
mousses, and ice cream desserts.
Brioche Molds:
A brioche mold is a deep, beautifully fluted round mold, made of
tinned steel. They are specifically made for baking the traditional
French knot-shaped brioche loaf. A small brioche mold can also be
used for baking small cakes, muffins, and individual sweet breads.
A large brioche mold can be used for larger cakes and sweet breads.
Ceramic Baking Dishes:

Ceramic dishes come is round, oval, and rectangular shapes, and a variety of
colors. They are perfect for baking crustless fruit desserts such as fruit
crisps, cobblers, crumbles, and bread puddings, allowing your dessert to go from
the oven to your table.
Charlotte Molds:
A classic French Charlotte mold is a round, tinned steel mold shaped like a
straight-sided bucket, and a handle on each side. A charlotte is lined with
ladyfingers, madeleines, cake, or occasionally bread, and then filled with mousse,
custard, cream, or fruit.
Double Boiler:
A double boiler is a set of two pans nested together, with enough room in the
bottom pan for 1 or 2 inches of water. Double boilers are used to cook or heat
foods that need gentle heat, such as melting chocolate. The water in the bottom
pan is brought to a simmer, and the second pan is set on top.
Popover Pans:
Popover pans have deep, narrow cups, which force the popover batter to rise up
and out, producing the typical tall popover shape. Popover pans made of a dark
metal produce the best crust with a golden brown color. A muffin pan may be
substituted; however the finished popovers will not be as tall.
Madeleine Pans:
Madeleine’s are a small and tender French cake that is baked in a special pan
called a Madeleine pan with shell-shaped imprints. The Madeleine pan, also
known as a Madeleine plaque, must be generously greased and floured to prevent
the delicate cakes from sticking to the pan. Madeleine’s are sometimes thought of
as a cookie, but are actually little buttery spongy cakes, sometimes delicately
flavored with lemon, orange, or almond. Madeleine pans usually have 8 or 12
shallow shell-shaped imprints, and come in tinned steel, metal with
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nonstick
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finish, and pliable silicone. A Madeleine pan can also be used to make other
formed cookies, such as shortbread, tiny muffins, and petits fours.
Mixing Bowls
A good set of mixing bowls will be your constant companion while baking, used for
mixing, whipping creams or egg whites, preparing ingredients, raising breads, or
just storing food in the refrigerator.
These are a set of clear glass nesting bowls, providing several sizes to choose from
depending on the task at hand, and with several bowls you don’t have to wash and
reuse the same bowl as often. Glass bowls are also microwave safe and can be
used on top of a double boiler. Have at least one small, one medium, and one large
mixing bowl, and having two of each is even better. Having one extra-small and
one extra-large bowls are also useful to have.
Stainless steel bowls are another good all-around choice; they are lightweight,
durable, and can be heated, but can tend to dent easily and are not microwave
safe.
Crockery bowls are very attractive, and normally oven-safe, however they are
heavier and can chip if you’re not careful with them.
Copper bowls are beautiful and expensive. However no bowl is better for beating
egg whites into meringue. A chemical reaction occurs between the egg protein and
the copper, giving the egg whites greater volume and stability than when they are
beaten in a stainless steel or other bowl. Copper is often used when making candy
and sugars since it is an excellent conductor of heat.
Acrylic bowls come in fun colors, and are lightweight, but may not be micro-wave
safe.
Plastic bowls and aluminum bowls are the least desirable. Plastic will absorb odors
and fat which can transfer into your ingredients. Aluminum bowls will react to
acidic foods to impart a metal taste.
Measuring Tools
Good quality measuring spoons and cups or a scale is a must for baking. Baking is
a precise science and all measuring should be precise to ensure successful baking.
Measuring Spoons:
Basic measuring spoon sets include measures for 1/4 teaspoon, 1/2 teaspoon,
1 teaspoon, and 1 tablespoon. Larger measuring spoon sets may also include 1/8
teaspoon, 3/4 teaspoon, and 1/2 tablespoon. My favorite measuring spoons are

Prepare and Produce Date Revised:
MARIA BELINA A. HUBAHIB Revision # 00
Pastry Products
stainless steel as they have sharp precise edges and provide the most accurate
measuring.
Measuring spoons are used for measuring small amounts of ingredients such as
spices, leaveners, and extracts, and very small amounts of liquids. Pour liquids,
such as vanilla extract, to the rim of the spoon; level dry ingredients, such as salt
or baking soda with a straightedge. It’s helpful to have two sets of measuring
spoons so you don’t have to wash and dry the spoons to measure multiple
ingredients.
Dry Measuring Cups:

Basic dry measuring cups are purchased in a set that includes 1/4 cup, 1/3 cup,
1/2 cup, and 1 cup. Larger measuring cup sets may also include 1/8
cup, 2/3 cup, 3/4 cup and 1½ cup measures. A dry measuring cup does not have
a pouring spout; instead they should have a straight edge to allow for easy leveling.
Dry measuring cups are used to measure all dry ingredients such as flour, sugar,
and oats, also for semisolid ingredients such as jam, shortening, sour cream, and
peanut butter.
When measuring, add the ingredient into the measuring cup so that it is mounded
and overfull, and then level it off by sweeping a straight edge, such as a metal ruler
or knife, across the top of the measuring cup, leveling off the ingredient. My
favorite measuring cups are stainless steel as they are the most durable and have
the best edges; however you may also find acrylic cups you prefer. It’s helpful to
have two sets of measuring cups so you don’t have to wash and dry the cups to
measure multiple ingredients.
Liquid Measuring Cups:

All liquid ingredients, such as water, milk, or juice are measured in a liquid
measuring cup. Liquid measuring cups should be made of clear glass or plastic,
have a pouring spout, and have clear measurement markings on the side. It is
handy to have a 1 cup measure, along with a 2 cup and 4 cup measure for most
baking projects. Liquid measuring cups are also handy for warming milk or
melting butter in the microwave. To accurately measure, place the measuring cup
on a flat surface and pour the liquid in up to the marking for the amount you
need. Let the liquid stop swishing around to determine the level it is at.
Ruler:
An everyday 18 inch clear plastic, metal, or wood ruler is a helpful tool for
measuring pans, measuring rolled pastry dough, cutting bar cookies into uniform
sizes, as a guide when splitting cakes into equal layers, or measuring 1 inch cuts
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Pastry Products MARIA BELINA A. HUBAHIB Revision # 00 Page 35
for cinnamon rolls. The ruler also provides a neat, straight cutting edge and is easy
to wash.
Scales:
Professional bakers use scales to weigh ingredients instead
of using measuring cups to measure by volume, for the
simple reason that weight measurements are more
precise and accurate. Scales are used to measure dry
ingredients, along with nuts, dried and fresh fruits, and
chocolate, and to measure out portions of dough. The scale
is also helpful to determine if multiple cake pans have the
same amount of batter.
There are two types of scales, digital and mechanical, with digital scales
being the most accurate. A thin, battery powered digital scale with a flat platform
for weighing is affordable and is the easiest to use for most home bakers. Look for
a scale that measures up to about 10 pounds, has an automatic shut-off that will
remain on for at least 5 minutes, has a “tare” button to reset the scale to zero in
order to measure the next ingredient, and the ability to change from pounds and
ounces to metric. In addition, all the buttons and controls should be on the front
of the scale, not the bottom or the back of the scale.
Stirring and Whisking Tools

Rubber or Silicone Spatulas:
Rubber or Silicone spatulas are one of the most versatile and important tools in a
baking kitchen. Rubber spatulas have mostly been replaced with silicone spatulas
which are easier to clean and have a higher heat resistance.
Spatulas have many uses including scraping batters down from
the sides and bottom of a mixing bowl, spreading fillings, stirring
stovetop custards and chocolate while heating, folding lighter
ingredients into heavy batters, scrambling eggs, and more.
Spatulas come in a variety of sizes and may be made of a solid piece of silicone or
have a silicone blade attached to a wooden, plastic or stainless steel handle. A
small 1 inch spatula is handy for scraping out the inside of measuring cups and
containers. A 2 inch spatula is good for stirring, blending, and scraping the sides
and bottom of a mixing bowl. A larger 3 inch spatula is best for folding ingredients
together.
Whisks:
A wire whisk is another versatile baking tool, used to whisk or stir
wet or dry ingredients together, beating egg whites or cream,
stirring ingredients as they heat in a saucepan and folding
ingredients together. Whisks come in various sizes and strength
of wire. The stronger the wire, the heavier the task the whisk can
perform. A sauce whisk is long and narrow, designed to blend mixtures, reach into
the corners of a saucepan, and whisk out any lumps without incorporating a lot of

Developed by: GSNSAT
Pastry Products
air into the mixture. A round, fat balloon whisk is designed to add air to mixtures
and is the best choice for whipping egg whites and heavy cream. A small mini
whisk is also helpful for small jobs such as beating eggs or egg yolks.
Wooden Spoons:
Nothing beats a good set of wooden spoons in the kitchen. Wooden spoons are
strong and durable, withstand heat, won’t scratch nonstick pans, and perfect for
stirring almost anything, including hot liquids on the stovetop. Purchase spoons
that are well made, strong, and made from a hard wood.
Pie and Pastry Tools
Bench Scraper:
Also called a board scraper, or dough scraper; this is one of my favorite tools in the
kitchen. Bench scrapers measure about 6 by 3 inches, have a straight edge, are
normally marked with measurement markings, and have a plastic
or wooden handle or curved edge for gripping.
Bench scrapers can be used for everything from cutting dough, to

scraping flour or crumbs off a pastry board or counter, loosening
dough from a work surface as you knead, scoring certain cookies
such as shortbread, leveling a cup when measuring dry ingredients, transferring
pastry or bread dough from one place to another, and transferring chopped nuts or
chocolate from a cutting board into a bowl. My favorite tool to cut bar cookies is a
stainless steel bench scraper; simply push the bench scraper straight down into
the cookie for straight cuts.
Dough Scraper:
Also known as a pastry scraper, a dough scraper is a small,
flexible plastic scraper that is rounded on one edge and flat on the
other. The rounded edge is used to get every last bit of batter,
dough, or frosting out of a mixing bowl, or flour and dough bits off
your rolling pin. The flat edge can be used to clean your work surface or spread
and level batters in pans. A dough scraper is also good for cleaning stuck-on food
from pans.
Flour Duster:
Also known as a flour wand or flour shaker, this old-fashioned
tool is used to dust a work surface with flour, allowing you to
have just a light dusting instead of scattered handfuls of flour.
The Flour duster has a ball of coiled metal that is filled with
flour; when the handle is squeezed it lets out just a small
amount of flour. The flour duster can also be used to lightly
sprinkle confectioner’s sugar or cocoa on top of cakes.

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Flour Sifter:
Flour sifters are used when a recipe calls for sifted flour. The most common sifter
is a canister type with either a single mesh screen, or triple mesh screen and a
rotating blade that is controlled by a rotary or squeeze handle. Choose a sifter
with at least a three-cup capacity. A sifter can sift any dry ingredient, including
flour, cocoa powder, and confectioner’s sugar.
Metal Spatulas:
Nothing works better for removing baked cookies from a cookie
sheet than a thin metal spatula. Choose one that is wide enough
to slip under the cookies, a 2½ or 3 inch width is a good size for
most baking needs.
Non-Stick Baking Mat:

Non-stick baking mats, normally made of silicon, are truly
remarkable. The most widely known name brand is Silpat. No
longer do you need to grease a cookie sheet, instead line the pan
with a non-stick baking mat and your cookies will just slide
off the mat and not stick. These mats are easy to clean in warm
soapy water, and will last for years.
Parchment Paper:
Parchment paper, also known as baking paper, is a baker’s secret
weapon. Parchment paper is used to line baking sheets before
baking cookies, ensuring cookies that won’t stick to the pan, lining
cake pans to allow cakes to slide right out of the pan, and
for folding into cones for piping icing or chocolate. Use a sheet of
parchment paper to cover your work surface to make cleanup
easier. After using a piece of parchment paper, simply throw it
away.
Parchment paper is coated with silicone, making it greaseproof, moisture resistant,

and nonstick. It is reusable for some baking projects, especially when lining a
baking pan and baking batches of cookies. Parchment paper is sold in sheets sized
for half sheets 13 x 18 inch, and full sheets 18 x 26 inch, precut triangle to make
pastry cones or rolls so you can determine the size you want to tear off and use.
Pastry Bag and Decorating Tips:

Pastry bags and pastry tips are used to pipe decorative borders of
icing or chocolate onto cakes and cookies, or for pressing out small
cookies or chocolate shapes.

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Pastry bags are available in plastic lined canvas that is reusable, or disposable
bags made of parchment or plastic. Icing is spooned into the bag,
and then squeezed out through a decorative metal tip attached to
the end of the bag. Reusable pastry bags should be washed in
warm, soapy water and dried completely before storing. For very
small amounts of frosting or chocolate, you can also use a small
resealable plastic bag with a very small piece of the corner snipped
off.
Pastry tips, also known as decorating tips, are available in a huge array of designs
and sizes. They are made of stainless steel or chrome-plated, and placed in the
small end of the pastry bag. When the icing is pushed through it forms
the design of the tip. Use a coupler (a plastic ring) when you want to
change to different tips using the same icing without first having to
empty and clean the pastry bag. Pastry tips should be washed in warm,
soapy water and dried completely before storing.
Pastry Blender:
A pastry blender, also known as a dough blender, is used to cut
butter or other fat into dry ingredients, such as when making
piecrust, scones, or biscuits. A pastry blender has stainless steel
wires shaped into a half-moon, with a stainless or wooden handle for
gripping. In place of a pastry blender, two kitchen knives also work
well for cutting the ingredients together.
Pastry Brushes:
Pastry brushes are used to brush liquid type ingredients onto
pastries or breads. For example use a pastry brush to brush
butter onto a hot loaf of bread, or an egg wash onto bagels, or
milk onto a pie crust, or to wash down the sides of a
saucepan when melting and caramelizing sugar. A pastry
brush is even helpful for brushing excess flour from dough
during rolling, and brushing up spilled flour on the kitchen
counter. Choose a high quality brush with either natural
bristles or silicone bristles that are securely attached to the handle. High quality
pastry brushes are easy to clean with soap and water and should last for years.
Pastry Boards and Mats:

Use a wooden pastry board to roll out perfectly shaped pie crusts,
pizza crust, sugar cookies, or bread dough. Some boards are
marked with measurements guides so you can roll out the exact
dimension you need.
Marble is the best surface for rolling dough and pastry, as the marble keeps the
dough cool. On hot days, you can quickly cool the marble down by placing a bag of
ice on the surface for 15 minutes before working with your dough. Marble boards
or slabs normally have small feet on the underside to protect your countertop from

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Pastry maps are a non-stick surface that easily releases the
dough. Pastry mats are thin, lightweight, and easy to clean and
store.
Pastry Crimper:
A pastry crimper is a small, stainless steel tweezer with serrated
tips. It is used to seal the top and bottom crust of a pie together,
or to decoratively finish the edge of a single-crust pie or tart pastry
shell.
Pastry Cutters:
Similar to cookie cutters, pastry cutter are normally very small,
less than 2 inches in size, and are used to cut shapes such as
leaves or fruits from pie crust to decorate the top of a pie. The cut-
out shapes can be laid directly on the filling, or placed on the top
crust, or around the edge of the pie.
Pastry Docker:
A pastry docker is a cylinder, about 5 inches long, with sharp spikes at ½ inch
intervals around the surface. It is used to poke holes in pastry doughs, such as pie
dough or puff pastry. In place of a pastry docker a fork can also be used.
Pastry Wheel:
A pastry wheel is used to cut strips of pastry, such as for making a lattice top pie
crust, or pieces of dough for turnovers or ravioli. Pastry wheels may have a smooth
blade or have a jagged or fluted edged blade.
Pie Birds:
Pie birds are an old-fashioned way of venting a pie to allow the steam and bubbling
juices to escape from the pie while baking. Pie birds are ceramic figurines placed in
a cutout portion of the top pie pastry. Not really very practical, it is easier to just
slash or cut vents in the pie pastry before baking to accomplish the same task.
Pie Weights:
When making a blind baked pie crust, pie weights, which are small reusable
ceramic balls about the size of marbles, are poured into the pastry lined pie pan
before baking to prevent the pastry from puffing up and shrinking. In place of
ceramic pie weights, you can also line the pastry with parchment paper and then
fill with dried beans or uncooked rice.
BPP NC II
Prepare and Produce Date Developed:

Developed by: November 2016 Issued by:
A pie chain is a beaded chain that you coil onto the unbaked pastry. After baking,
use tongs or a fork to list the hot chain out. A pie chain should be 6 or 10 feet long
to completely cover the pastry.
Piecrust Shield:
The edges of a pie are the most susceptible to burning as a pie
bakes. A piecrust shield is a lightweight aluminum ring that is
placed around the edge of the pie to prevent the edges from over
baking. In place of a piecrust shield, strips of aluminum foil work
just as well.
Rolling Pin:
A good rolling pin is essential for rolling pie pastry, sugar cookie dough, and bread
dough. There are two basic styles of rolling pins, dowel and ball
bearing. When deciding which to buy try it out on a flat surface
and choose the one that is most comfortable for you to use. A
rolling pin, if properly taken care of, should last a lifetime. Never
submerge it in water or place in the dishwasher. To clean simply
wipe it down with a warm damp cloth and allow to air dry.
A dowel rolling pin is a single piece of
rounded wood, some have tapered ends,
and some are long and straight. To roll, place your
hands in the center of the pin and roll from the
fingertips to the palm of your hand and back again. My
favorite is a French tapered pin, perfect for rolling a
circular pastry.
Ball bearing pins have a long barrel in the center, made of wood, marble, metal, or
plastic, that moves separately from the handles. The handles are what bear your
weight as you are rolling dough.
Rolling Pin Rings:

Also called rolling pin spacers, these are rubber rings that slip
onto opposite ends of your rolling pan, and are ideal for getting
your dough to an even, uniform thickness. The rings raise the pin
from the counter a precise distance according to the thickness of
the rings being used. The thickness of the dough is determined by the space
between the pin and the counter.
Rolling Pin Covers and Pastry Board Cloths:

These cotton gauze cloths are designed to keep pastry
dough from sticking to the rolling pin and pastry board. The
rolling pin sleeve is a cylinder of gauze that fits over the
pin; the cloth is a large square, normally canvas that

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covers the pastry board or work area on which you are rolling. By rubbing flour
into the weave of the cloth and rolling pin cover, you create a nonstick coating,
enabling you to roll dough more easily, and allowing less flour to be absorbed into
the dough. The pastry cloth also allows you to easily rotate the pastry as you are
rolling.
Wire Cooling Racks:

Wire cooling racks are a necessity for setting just-out-of-the-oven hot baking pans
to cool. Hot pans placed on a flat surface can cause the baked item to become
soggy, due to condensation that forms under the pan. Cooling racks are also
helpful to use when drizzling icing or chocolate on top of cookies, cakes, or pastries
as the icing drips thru the rack instead of forming a puddle.
Cooling racks are sold in various sizes, including round, square,

and rectangular shapes. They should have feet of at least ½ inch
that raise them above the counter for good air circulation. Have
at least one rack that is large enough to hold several batches of
cookies.
Self – check 3.1-4
Label each of the following tools.
1.
6.
________________________
2. _______________
7. ____________
3._________________ 8. ____________

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9.__________________
4.________________
5. _______________ 10. _________________
Answer sheet 3.1-4
1. Cookie sheets
2. baking sheets
3. square pan
4. ceramic/stoneware pie pan
5. metal/aluminum pie pan
6. flan rings
7. tart pans
8. tartlette pans
9. tart tatin pan
10. ceramic baking dish

Use of Appropriate Equipment
Learning Objective:
1. Identify equipment used in pastry making and their uses

Developed by:
Commercial ovens
Stand Mixer:
A good stand mixer is the heart and soul of a baker’s kitchen and
worth the price if you love to bake. I love my Kitchen Aid mixer,
and except for pies and tarts, is used for most of my baking
projects. Stand mixers range in size from 4 quart to 7 quart. The
smaller models will serve most home baking needs. But if you like
to bake double batches of cookies or bread dough’s, then you’ll
want the larger size mixers. Most mixers come with a whip, and dough hook, and
paddle attachments, which are used to knead doughs, beat meringues, and fold
batters smoothly together.
Hand Mixer:
Not every mixing job in the kitchen requires a large stand
mixer, and this is where the hand mixer comes into play. A
hand mixer can perform nearly any beating and whipping task
that a stand mixer can, except for very heavy cookie and bread
dough. I usually use a hand mixer for quick or small jobs,
such as beating cream cheese, whipping cream or egg whites,
beating egg yolks, and making cake frostings. I also use a
hand mixer to make fluffy mashed potatoes.
Blender:
A blender is a great tool for pureeing fruits and vegetables, mixing bar
drinks and smoothies, chopping ice, making dips, and chopping small
amounts of nuts. Blenders will chop, mix, whip, and blend almost
anything.
Food Processor:
A food processor is an expensive investment; however it is a versatile
machine for chopping, dicing, mixing pastry dough, mixing some cookie
dough’s, and pureeing fruit. Food processors come in various sizes. A
good all-around size is a 1½ to 2 quart capacity. I like to use a mini food
processor for small jobs such as chopping nuts quickly.
Different Methods of Mixing and Techniques
Joconde Beating Creaming Whisking Folding Rolling
Kneading Incorporating fat
Basic steps: 1. Scaling 2. Mixing 3. Panning 4. Baking
Techniques:

Pastry Products
Feel free to share your tips on achieving fluffier heights, softer textures, and even
rising.
Here are a few simple ones to start:
1. Ensure your ingredients are at the right temperature!

2. Egg whites for whisking should always be cold. Also- use a cold bowl for
speedy whipping.
3. Eggs for creaming should always be room temperature.
4. Butter for creaming should always be room temperature.
5. Butter for whisking into choux pastries and sauces for enrichment, should
always be cold, and cut into small even sizes.
6. Always sieve your dry ingredients.

7. Only fold your ingredients using a metal spoon, and a figure of eight over
and under pattern.
8. Always use exact measurements for baking.
9. Don't mix up baking powder and baking soda.
10. Shake off excess flour from pan when you have greased and floured it.
11. USE REAL BUTTER! For the love of God!
12. Pre-heat your oven, it makes a huge difference.
13. Once you have incorporated the dry ingredients into a cake, bake it
straight away. The air will escape if you let it sit.
14. Try lining the bottom of the tin with baking parchment for easy cake
removal.
Processes
There are eleven events that occur concurrently during baking, and some of them,
such as starch glutenization, would not occur at room temperature.
1. Fats melt;
2. Gases form and expand
3. Microorganisms die
4. Sugar dissolves
5. Egg and gluten proteins coagulate
6. Starches gelatinise
7. Gases evaporate
8. Caramelization and Maillard browning occur on crust
9. Enzymes are inactivated
10. Changes occur to nutrients
11. Pectin breaks down.

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Baking Processes and Baking Equipment
BAKING TERMS AND PROCESSES
Baking requires a lot of processes. You have to be careful in doing the different
processes in order to get excellent results.
To understand the different processes in baking, you have to learn the

following terms.
1. BAKE - to cook in an oven that is heated to a desired temperature.
2. BATTER - a pourable mixture of flour, liquid and other ingredients.
3. BEAT - to make mixture smooth with a hand or electric mixer.
4. BEAT WITH SPOON - a rapid and successive lifting of a mixture with a spoon to
allow the ingredients to be evenly mixed.
5. BLEND - to combine ingredients thoroughly
6. BRUSH- to cover lightly with fat cream, slightly beaten egg white or other
ingredients using a pastry brush
7. CARAMELIZE- to melt sugar in a skillet over medium heat, stirring constantly
until it forms golden brown syrup.
8. COAT – to cover the entire surface with a given mixture. Example, dipping food
into seasoned flour until evenly covered on all sides
9. CUT AND FOLD- to combine by using two motions, cutting vertically through
the mixture and turning it over by gliding the rubber scrapper across the
bottom of the bowl at each turn.
10. DISSOLVE- to mix a dry substance with liquid until it is liquefied
11. DOUGH- a stiffened mixture of flour, liquid, and other ingredients thick
enough to be kneaded or rolled
12. DREDGE- to coat lightly or sprinkle with flour, corn meal or sugar.
13. FOLD - to add whipped cream, beaten egg white, or similar ingredients. For
example, to fold whipped cream into a gelatin, then whip or spoon down
through the mixture and bring them to the top. Repeat until the whipped
cream and gelatin are combined, working gently so as not to lose air
beaten into cream.
14. GLAZE- to coat with a thin sugar syrup cooked to the cracked stage.
15. stretching.
16. MASH- to make a soft by pressing or beating
17. PRE-HEAT- to heat the oven to a desired temperature before putting in food to
bake or roast
18. PUREE- to press through a fine sieve
19. ROAST-to cook meat in an oven.
20. ROUX-a mixture of flour and fat which is used as a foundation for sauce
21. bubble gather at the sides of the boiler and a skim form at the surface
22. SCALLOP - to bake food in a casserole in layers with sauce
23. Fahrenheit or 85Degrees Celsius at sea level
24. STEAM- to cook with the use of water vapor
25. TOAST-to cook in a broiler, oven, or toaster until color turns brown.
Self – Check 3.1-5

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Match the following descriptions with the word selection below. Write the letter of
the correct answer at the end of each phrase.
BEAT b. CUT AND FOLD c. DOUGH d. DISSOLVE e. BEAT WITH SPOON f.

ROAST g. BLEND h. BAKE i. DREDGE j. GLAZE k. PRE-HEAT l. PUREE m.
KNEAD n. BATTER o. MASH p. SCALLOP q. SIFT r. SCALD s. ROUX t. FOLD
u. DOT v. CREAM w. COAT x. CARAMELIZE y. z. BRUSH
A. SIMMER B. STIR C. TOAST D. STEAM E. WHIP
1. to cook in an oven that is heated to a desired temperature.

2. a pourable mixture of flour, liquid and other ingredient.
3. to make mixture smooth with a hand or electric mixer.
4. a rapid and successive lifting of a mixture with a spoon to allow the ingredients
to be evenly mixed.
5. to combine ingredients thoroughly
6. to cover lightly with fat cream, slightly beaten egg white or other ingredients
using a pastry brush
7. to melt sugar in a skillet over medium heat, stirring constantly until it forms
golden brown syrup.
8. to cover the entire surface with a given mixture. Example, dipping food into
seasoned flour until evenly covered on all sides
9. to rub one or two ingredients against a bowl using a wooden spoon or electric
mixer until it becomes light and fluffy.
10. to combine by using two motions, cutting vertically through the mixture and
turning it over by gliding the rubber scrapper across the bottom of the bowl at
each turn.
11. to scatter a small bit, such as butter, over the surface of the food
12. to mix a dry substance with liquid until it is liquefied
13. a stiffened mixture of flour, liquid, and other ingredients thick enough to be
kneaded or rolled
14. to coat lightly or sprinkle with flour, corn meal or sugar.
15. to add whipped cream, beaten egg white, or similar ingredients. For example,
16. to fold whipped cream into a gelatin, then whip or spoon down through the
mixture and bring them to the top. Repeat until the whipped cream and
gelatin are combined, working gently so as not to lose air beaten into
cream.
17. to coat with a thin sugar syrup cooked to the cracked stage.
18. to mix dough with a pressing motion accompanied by folding and stretching.
19. to make a soft by pressing or beating
20. to heat the oven to a desired temperature before putting in food to bake or
roast
21. to press through a fine sieve
22. to cook meat in an oven.
23. a mixture of flour and fat which is used as a foundation for sauce
24. to heat milk just under boiling point using a double boiler or until bubble
gather at the sides of the boiler and a skim form at the surface
25. to bake food in a casserole in layers with sauce
Developed by:
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26. to put through a flour sifter or a fine sieve.
27. to cook in liquid just below the boiling point (about 185 Degrees Fahrenheit or
85Degrees Celsius at sea level
28. to cook with the use of water vapor
29. to blend ingredients in a circular motion
30. to cook in a broiler, oven, or toaster until color turns brown
31. to beat rapidly, usually with a hand or electric beater or wire whip, to
incorporate air
32. to cook in an oven that is heated to a desired temperature.
33. a pourable mixture of flour, liquid and other ingredients
34. to make mixture smooth with a hand or electric mixer
35. a rapid and successive lifting of a mixture with a spoon to allow the ingredients
to be evenly mixed.
36. to combine ingredients thoroughly
37. to cover lightly with fat cream, slightly beaten egg white or other ingredients
using a pastry brush
38. to melt sugar in a skillet over medium heat, stirring constantly until it forms
golden brown syrup
39. to cover the entire surface with a given mixture. Example, dipping food into
seasoned flour until evenly covered on all sides
40. to rub one or two ingredients against a bowl using a wooden spoon or electric
mixer until it becomes light and fluffy.
41. to combine by using two motions, cutting vertically through the mixture and
turning it over by gliding the rubber scrapper across the bottom of the bowl at
each turn.
42. to scatter a small bit, such as butter, over the surface of the foo
43. to mix a dry substance with liquid until it is liquefied
44. a stiffened mixture of flour, liquid, and other ingredients thick enough to be
kneaded or rolled
45. to coat lightly or sprinkle with flour, corn meal or sugar.
46. to add whipped cream, beaten egg white, or similar ingredients.
47. to coat with a thin sugar syrup cooked to the cracked stage.
48. to mix dough with a pressing motion accompanied by folding and stretching.
49. to make a soft by pressing or beating
50. to heat the oven to a desired temperature before putting in food to bake or
roast

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Page 48
51. to press through a fine sieve
52. to cook meat in an oven.
53. a mixture of flour and fat which is used as a foundation for sauce
54. to heat milk just under boiling point using a double boiler or until bubble
gather at the sides of the boiler and a skim form at the surface
55. to bake food in a casserole in layers with sauce
56. to put through a flour sifter or a fine sieve.
57. to cook in liquid just below the boiling point (about 185 Degrees Fahrenheit or
85Degrees Celsius at sea level
58. to cook with the use of water vapor
59. to blend ingredients in a circular motion
60. to cook in a broiler, oven, or toaster until color turns brown
Label each of the equipment below with its correct name.
1. ________________ 2.________
3._________ 4._________ 5.__________
Answer key 3.1-5b
1. Commercial oven 2. Blender 3. Food Processor

4.Hand Mixer 5. Stand Mixer/commercial mixer
1. Identify the different varieties and characteristics of pastry
Varieties and characteristics of pastry products

Pastry
Blackberry pie made with a pastry crust
Pastry is the name given to various kinds of baked products made from
ingredients such as flour, sugar, milk, butter, shortening, baking powder,
and/or eggs. Small tarts and other sweet baked products are called "pastries."

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Page 49
Pastry may also refer to the dough from which such baked products are made.
Pastry dough is rolled out thinly and used as a base for baked products. Common
pastry dishes include pies, tarts, quiches and pasties.
Pastry is differentiated from bread by having a higher fat content, which

contributes to a flaky or crumbly texture. A good pastry is light and airy and fatty,
but firm enough to support the weight of the filling. When making a short crust
pastry, care must be taken to blend the fat and flour thoroughly before adding any
liquid. This ensures that the flour granules are adequately coated with fat and less
likely to develop gluten. On the other hand, over mixing results in long gluten
strands that toughen the pastry. In other types of pastry, such as Danish
pastry and croissants, the characteristic flaky texture is achieved by repeatedly
rolling out a dough similar to that for yeast bread, spreading it with butter, and
folding it to produce many thin layers of folds.
Main types of pastry
Pecan and maple Danish pastry,

a puff pastry type
Profiterole or cream puff, a choux pastry
Strudel, a phyllo pastry
Shortcrust pastry
Shortcrust, or short, pastry is the simplest and most common pastry. It is
made with flour, fat, butter, salt, and water. This is used mainly in tarts. It
is also the pastry that is used most often in making a quiche. The process of
making pastry includes mixing of the fat and flour, adding water, and rolling
out the paste. The fat is mixed with the flour first, generally by rubbing with
fingers or a pastry blender, which inhibits gluten formation and results in a
soft, tender pastry. A related type is the sweetened sweetcrust pastry.
Flaky pastry
Document No. 001
Pastry Products
Flaky pastry is a simple pastry that expands when cooked due to the
number of layers. It bakes into a crisp, buttery pastry. The "puff" is obtained
by beginning the baking process with a high temperature and lowering the
temperature to finish.
Puff pastry
Puff pastry has many layers that cause it to expand or “puff” when baked.
Pastries are made using flour, butter, salt, and water. Pastry rises up due to
the combination and reaction of the four ingredients and also from the air
that gets between the layers. Puff pastries come out of the oven light, flaky,
and tender.
Choux pastry
Choux pastry is a very light pastry that is often filled with cream. The pastry
is filled with various flavors of cream and is often topped with chocolate.
Choux pastries can also be filled with ingredients such as cheese, tuna, or
chicken to be used as appetizers.
Phyllo (Filo)
Phyllo is a paper-thin pastry dough, used in many layers. The phyllo is
generally wrapped around a filling and brushed with butter before baking.
These pastries are very delicate and flaky.
Background
Pastries go back to the ancient Mediterranean with almost paper-thin, multi-

layered baklava and filo. Northern Europe took on pastry-making after
the Crusaders brought it back from the Mediterranean. French and
Italian Renaissance chefs eventually perfected the Puff and Choux pastries, while
17th and 18th century chefs brought new recipes to the table. [4] These new pastries
included brioche, Napoleons, cream puffs, and éclairs. French chef Antonin
Carême reportedly was the first to incorporate art in pastry making.
Shortcrust pastry - is a basic pastry of half fat to flour made by using the rubbing
in method.
It is used to savoury flans - such as quiche
Sweet shortcrust pastry - has added sugar and is perfect for making sweet pies
such as apple pie.
Choux pastry - makes light, crsip, hollow buns such as in profiteroles and eclairs
Filo pastry - thin sheets of pastry. Used with both sweet and savoury fillings.
Puff pastry - a layered pastry used to top pies such as a chicken pie

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CHARACTERISTICS OF PASTRY PRODUCTS
GOOD CHARACTERISTICS OF A PASTRY
| By Falice Chin
Pastry is different from other baked goods in

that it's generally sweeter, more flaky and
buttery. Not surprisingly, then, pastry also has a
higher caloric count. Some of the most
common pastry dishes include tarts, cookies,
baklava, waffles and pies. A good pastry
should be light, flaky and tender, which
requires careful measurement and handling of
ingredients during the making process.
LIGHTNESS
The lightness of a pastry depends on the amount of air fused into the dough after
adding baking powder. If the ingredients and tools, including hands, used are cold,
or if the pastry is placed in a refrigerator before being worked, the pastry will rise
and expand more.
Flakiness
When making the dough, make sure the shortening is not completely mixed in
with the dry ingredients, but is left in lumps approximately one inch wide each.
When the dough is rolled, the shortening will keep the particles of the pastry
separate, creating a flaky texture.
Tenderness
The more fat and water used, the more tender the pastry will be. Avoid over-mixing
or over-kneading the dough, which can result in a tougher, drier pastry.
Final Touches
Even the most perfect pastry can be ruined if there is too much filling, glaze or
topping. The final touches are just as important as the mixing and handling of the
dough. A good pastry should be light and tender, but also strong enough to hold
toppings like fruits, chocolates and nuts.
Read more: http://www.livestrong.com/article/529515-good-characteristics-of-a-pastry/#ixzz2Rw2mJ9Gt
Match column A with column B. Write the letter of the correct answer on the blank
provided before the number.
A B

Date Developed:
Prepare and Produce
Date Revised:
____1. Shortcrust pastry a. It is different from other baked goods in that it's
generally sweeter, more flaky and buttery.
____ 2. Flaky pastry b. depends on the amount of air fused into the
dough after adding baking powder.
____ 3. Puff pastry c. When the dough is rolled, the shortening will
keep the particles of the pastry separate
____ 4. Choux pastry d. The more fat and water used
____ 5. Phyllo (Filo) e. topping, filling, glaze
____ 6. lightness f. It is a paper-thin pastry dough
____ 7. Flakiness g. It is a very light pastry that is often filled
with cream
____ 8. Tenderness h. It has many layers that cause it to expand
____ 9. Final Touches i. It is a simple pastry that expands when cooked
due to the number of layers
____ 10. Pastry j. It is the simplest and most common pastry

1. Identify the properties and control of yeast action
Properties and requirements of yeast and control of yeast action
Yeast, the most common one being S. cerevisiae, is used in baking as a leavening
agent, where it converts the food/fermentable sugars present in dough into the
gas carbon dioxide. This causes the dough to expand or rise as gas forms pockets
or bubbles. When the dough is baked, the yeast dies and the air pockets "set",
giving the baked product a soft and spongy texture. The use of potatoes, water
from potato boiling, eggs, or sugar in a bread dough accelerates the growth of
yeasts. Most yeasts used in baking are of the same species common in alcoholic
fermentation. In addition, Saccharomyces exiguus (also known as S. minor), a wild
yeast found on plants, fruits, and grains, is occasionally used for baking. In bread
making, the yeast initially respires aerobically, producing carbon dioxide and
water. When the oxygen is depleted, fermentation begins, producing ethanol as a
waste product; however, this evaporates during baking.
A block of compressed fresh yeast

It is not known when yeast was first used to bake bread. The first records that
show this use came from Ancient Egypt.
Researchers speculate a mixture of flour meal and water was left longer than
usual on a warm day and the yeasts that occur in natural contaminants of the
flour caused it to ferment before baking. The resulting bread would have been
lighter and tastier than the normal flat, hard cake.
Active dried yeast, a granulated form in which yeast is commercially sold
Today, there are several retailers of baker's yeast;

Document No. 001
Pastry Products
one of the best-known in North America is Fleischmann's Yeast, which was
developed in 1868. During World War II, Fleischmann's developed
a granulated active dry yeast, which did not require refrigeration, had a
longer shelf life than fresh yeast and that rose twice as fast. Baker's yeast is also
sold as a fresh yeast compressed into a square "cake". This form perishes quickly,
and must, therefore, be used soon after production. A weak solution of water and
sugar can be used to determine whether yeast is expired. In the solution, active
yeast will foam and bubble as it ferments the sugar into ethanol and carbon
dioxide. Some recipes refer to this as proofing the yeast as it "proves" (tests) the
viability of the yeast before the other ingredients are added. When using
a sourdough starter, flour and water are added instead of sugar; this is referred to
as proofing the sponge.
When yeast is used for making bread, it is mixed with flour, salt, and warm water or
milk. The dough is kneaded until it is smooth, and then left to rise, sometimes until it
has doubled in size. Some bread doughs are knocked back after one rising and left
to rise again. A longer rising time gives a better flavour, but the yeast can fail to raise
the bread in the final stages if it is left for too long initially. The dough is then shaped
into loaves, left to rise until it is the correct size, and then baked. Bread
machine recipes usually call for dried yeast; however, a (wet) sourdough starter can
also work.
Types of baker's yeast

 Active dried yeast, a granulated form in which yeast is commercially sold
Baker's yeast is available in a number of different forms, the main
differences being the moisture contents. [13] Though each version has certain
advantages over the others, the choice of which form to use is largely a
question of the requirements of the recipe at hand and the training of the
cook preparing it. Dry yeast forms are good choices for longer-term storage,
often lasting several months at room temperatures without significant loss of
viability.[14] With occasional allowances for liquid content and temperature,
the different forms of commercial yeast are generally considered
interchangeable.
 Cream yeast is the closest form to the yeast slurries of the 19th century,
being essentially a suspension of yeast cells in liquid, siphoned off from the
growth medium. Its primary use is in industrial bakeries with special high-
volume dispensing and mixing equipment, and it is not readily available to
small bakeries or home cooks.[15]
 Compressed yeast is essentially cream yeast with most of the liquid

removed. It is a soft solid, beige in color, and arguably best known in the
consumer form as small, foil-wrapped cubes of cake yeast. It is also
available in larger-block form for bulk usage. [16] It is highly perishable;
though formerly widely available for the consumer market, it has become
less common in supermarkets in some countries due to its poor keeping
properties, having been superseded in some such markets by active dry and
instant yeast. It is still widely available for commercial use, and is somewhat
more tolerant of low temperatures than other forms of commercial yeast;
however, even there, instant yeast has made significant market inroads.
Date Developed:
Prepare and Produce
Date Revised:
 Active dry yeast is the form of yeast most
commonly available to noncommercial
bakers in the United States. It consists of
coarse oblong granules of yeast, with live
yeast cells encapsulated in a thick jacket of dry,
dead cells with some growth medium.
Under most conditions, active dry yeast
must first be proofed or rehydrated. It can be stored at room temperature for
a year, or frozen for more than a decade, which means that it has better
keeping qualities than other forms, but it is generally considered more
sensitive than other forms to thermal shock when actually used in recipes.
A single grain of active dry yeast. The numbered ticks on the scale are 230 µm
apart
 Instant yeast appears similar to active dry yeast, but has smaller granules
with substantially higher percentages of live cells per comparable unit
volumes.[15] It is more perishable than active dry yeast, but also does not
require rehydration, and can usually be added directly to all but the driest
dough. Instant yeast generally has a small amount of ascorbic acid added as
a preservative. Some producers provide two or more forms of instant yeast in
their product portfolio; for example, Le Saffre's "SAF Instant Gold" is
designed specifically for dough with high sugar contents. These are more
generally known as osmotolerant yeasts.[17]
 Rapid-rise yeast is a variety of dried yeast (usually a form of instant yeast)

that is of a smaller granular size, thus it dissolves faster in dough, and it
provides greater carbon dioxide output to allow faster rising. [18] There is
considerable debate as to the value of such a product; while most baking
experts believe it reduces the flavor potential of the finished product, Cook's
Illustrated magazine, among others, feels that at least for direct-rise recipes,
it makes little difference. Rapid-rise yeast is often marketed specifically for
use in bread machines.
For most commercial uses, yeast of any form is packaged in bulk (blocks or freezer
bags for fresh yeast; vacuum-packed brick bags for dry or instant); however, yeast
for home use is often packaged in pre-measured doses, either small squares for
compressed yeast or sealed packets for dry or instant. For active dry and instant
yeast, a single dose (reckoned for the average bread recipe of between 500 g and
1000 g of dough) is generally about 2.5 tsp (~12 mL) or about 7 g (1/4 ounce),
though comparatively lesser amounts are used when the yeast is used in a pre-
ferment. A yeast flavor in the baked bread is generally not noticeable when
the bakers' percent of added yeast is less than 2.5.[19]
Because it is readily available and easy to culture, baker's yeast has long been
used in chemical, biological, and genetic research. In 1996, after 6 years of
work, S. cerevisiae became the first eukaryote to have its
entire genome sequenced. It has over 12 million base pairs and around
6000 genes. Since then it has remained in the forefront of genetic research.

Pastry Products
For example, most of our knowledge of the cell division cycle was worked out from
experiments with yeast.
Reduction of a carbonyl to a hydroxyl with baker's yeast.

Baker's yeast contains enzymes which can reduce a carbonyl group into
a hydroxyl group in fairly high yield, thus making it a useful bio-reagent in
chemical syntheses.[20] It is known to reduce organometallic carbonyl compounds
in very high yield.
Baker's yeast can also be used to produce ethanol via fermentation for use in
chemical synthesis, although doing so in some places requires permits
A. True or False. Check if the statement is true or false. If the it is false, give the
correct one.
1. Yeast is a leavening agent.
2. Most yeasts used in baking are of the same species common in alcoholic
fermentation.
3. Active dried yeast is a granulated form in which yeast is commercially sold.
4. A granulated active dry yeast, which required refrigeration, had a
longer shelf life than fresh yeast.
5. A fresh yeast is compressed into a square "cake".
B. What are the types of yeasts? Define each.
Read information Sheet 3.1-8
Learning Objective:
1. Perform the process of dough fermentation and development
according to the use of appropriate yeast
2. Identify the types of yeasts
Processes of fermentation and dough development
Pizza Instant Dry Yeast

Features:
1. it enhances dough extensibility.
2. reduces the contraction of the dough and help uniform the shape of baked
products.
3. it shortens dough mixing time.
Applications:
1, pizzas.
2, products with a small amount of fermented dough, such as biscuits, moon
cakes and other products.

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Usage: mix 1% -3% volume of flour with flour, mix well and then add water and
stir well.
Packing: 500g
Effect of Temperature on Fermentation
Temperature changes have profound effects upon living things. Enzyme-

catalyzed reactions are especially sensitive to small changes in temperature.
Because of this, the metabolism of poikilotherms, organisms whose internal body
temperature is determined by their surroundings, are often determined by the
surrounding temperature. Bakers who use yeast in their bread making are very
aware of this. Yeast is used to leaven bread (make it rise). Yeast leavens bread by
fermenting sugar, producing carbon dioxide, CO2, as a waste product. Some of the
carbon dioxide is trapped by the dough and forms small “air” pockets that make
the bread light. If the yeast is not warmed properly, it will not be of much use as a
leavening agent; the yeast cells will burn sugar much too slowly. In this
experiment, you will watch yeast cells ferment (burn sugar in the absence of
oxygen) at different temperatures and measure their rates of fermentation. Each
team will be assigned one temperature and will share their results with other class
members. You will observe the yeast under anaerobic conditions and monitor the
change in air pressure due to CO2 released by the yeast. When yeast burn sugar
under anaerobic conditions, ethanol (ethyl alcohol) and CO2 are released as shown
by the following equation:
C6H12O6→ 2 CH3
CH2OH + 2 CO2 + energy glucose ethanol carbon dioxide
Thus, the metabolic activity of yeast may be measured by monitoring the pressure
of gas in the test tube. If the yeast were to respire aerobically, there would be no
change in the pressure of gas in the test tube, because oxygen gas would be
consumed at the same rate as CO2 is produce.
Mixing and Dough Development
This is the part of baking that is intimidating to many new bakers, and it
doesn’t need to be. Please take a few minutes to read this section and begin to
learn what the dough should feel like and how to get it feeling like it is well
developed. Many of us started baking by using a bread machine or a Kitchen Aid
stand mixer to mix and knead the dough. While this works reasonably well, and
other methods are described below, you will learn more quickly how the dough
should feel in the different stages of development if you use the tools god gives us,
our hands. For thousands of years humans have made good bread using only a
crude bowl and their hands as tools. While commercial bakeries don’t have the
time to hand mix and shape thousands of loaves daily, much of what is wrong with
commercial bread starts here in the first phase of bread making.
Mixing: Start by gathering all of the needed ingredients for the recipe. If you are
making a basic French style bread that uses just the basic four ingredients (flour,
water, salt and yeast), measure or better, weigh each item carefully ahead of time
and have it in front of you ready to use. This might seem like over simplifying this
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procedure but I can tell you from experience you will forget the salt or pour all the
water in without having measured it or can’t remember some additional ingredient,
if you don’t get organized, first.
In a large bowl, add all of the dry ingredients first and stir or mix them together
well. This means that Instant Dry Yeast and salt are added to the flour and any
other dry ingredients you may be using with your recipe. NOTE: If you are using
Active Dry Yeast, the directions for re activating this type of yeast call for adding
the yeast to a cup or so of the water (warmed) needed for the recipe 5 or 10
minutes ahead of mixing the dough. If you are using Cake Yeast, crumble it with
and into the flour using your fingers.
Continuing; Next, add all of the water and begin combining the flour into the
water. You can use your fingers, (yes it will be a mess but it is supposed to be) or a
spoon to accomplish this first mixing. Wood, Stainless Steel, Plastic, any kind of
spoon or bowl will do fine. When the mixture is mostly a shaggy mass and looks
like most of the dry flour is combined into the mass, you can stop, clean your
hands over the bowl and cover the bowl with a plastic bag or a damp towel or
plastic wrap. Plastic grocery bags are my 58avourite. Wait at least 15 minutes and
as long as an hour for the flour to absorb the water. When you come back to the
mix, it won’t feel anything like it did after first mixing. Scrape everything you can
onto a clean counter and quickly clean and dry the mixing bowl.
Kneading or Developing: This is the fun part of bread making. You are starting
with a mixture of flour, water, salt and yeast. At the moment it is just those things
put together in a bowl. We need to develop these things into something more, a
smooth dough. The best way to show you or tell you how to accomplish this is with
a video. There are many video clips that show similar techniques but this one I like
the best. Richard Bertinet has produced an excellent video with Gourmet Magazine
that shows the mixing technique above, and the slap and fold kneading technique
that many of us now use in some form or another. I urge you to watch this video
and learn to do this maneuver with the dough. As you will see in the video, the
dough gradually comes together and becomes smooth and flexible. Bertinet is
making a sweet dough with eggs and sugar but the method works on any kind of
dough or bread type. Finish by rounding and putting tension on the outer skin of
the dough and forming a ball.
Once the dough is well developed, smooth and rounded, lightly oil the now clean
mixing bowl with a few drops of oil on your fingers (or lightly spray regular cooking
oil into the bowl) and place the dough into the bowl, seams down and roll the ball
around to coat all the surfaces. Cover the bowl as before during what is called the
Primary Ferment. During the primary ferment, the dough will expand in volume as
the yeast begins to eat the sugars in the flour and create Carbon Dioxide. Your well
developed dough will trap those CO2 bubbles and form pockets that will become
the air pockets in the bread, making it lighter.
NOTE: For Whole Grain and Multi-Grain breads, It is advisable to not try and
develop the dough entirely by kneading. The sharper grains will cut the gluten
strands and allow the CO2 gas to escape. A Stretch and Fold will often work as
well, done during the primary ferment. A link to this procedure is provided below.

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You can always come back to using some appliance to mix and knead your dough.
In fact some doughs are somewhat better suited to machine mixing, but not many.
You can easily produce wonderful bread in the manner of our ancestors.
Once the dough has doubled in volume you are ready for the next step, Shaping
There are a number of ways to develop dough. The easiest is probably to put it in a
Kitchen Aid-type mixer. About 8 to 10 minutes of mixing the ingredients in a
Kitchen Aid on low speed will generally do the trick.
There’s no need to buy a Kitchen Aid, though, to make good bread. Here are three
ways of developing dough by hand.
Traditional Kneading: Use this method when the dough will rise fairly quickly (1-
2 hours for the first rise) or if I’m in a hurry to get it developed.
First, mix the ingredients with a spoon until everything is hydrated. Cover and
wait about 15 to 20 minutes – this way, you’ll let the water do most of your work
for you (if you don’t have time for this step, feel free to skip it – you may have
knead just a little more, though). After this waiting period is done, scrape the
dough out of the bowl onto a smooth surface, and push on the down and forward
with the heels of your hands.
Fold it up back on itself, give the dough a quarter turn, and repeat.
Knead for about 4-5 minutes, and then cover it. Let it rest about 5 minutes, and
then knead once again for 1-2 minutes. It should be well developed at this point.
One way to test dough development is to tear off a small chunk and then
gently stretch it. If the dough is ready, you should be able to stretch it thin
enough so that it becomes translucent. This is called the “windowpane”test.
Stretch and Fold: This method adds about an hour to the rise of an ordinary
yeasted loaf, but when you’re working with sourdoughs or yeasted breads that
have a long rise anyway, it doesn’t make that much difference. And it takes hardly
active time at all – just a few minutes total.
Mix the ingredients with a spoon until hydrated. Cover and wait 30 minutes to 1
hour. After this rest, scrape the dough out of the bowl and stretch it to about twice
its length, if possible. For the first fold, the dough will still be pretty shaggy, so
only go as far as you can without ripping. Fold the dough like a letter, give it a
quarter turn, and then stretch and fold once again.
Place it back in the bowl and cover.
Repeat this folding process twice more with 20-30 minutes in between each one
Stretching and Folding Illustrated:

Here is the Stretch and Fold method illustrated by Mebake (Khalid). He has
artfully depicted the process of keeping the dough in the bowl while developing the
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gluten and incorporating air into the dough. This easy to do technique is employed
by many members here and allows the baker the opportunity to develop the gluten
in a bowl during fermentation with little effort and no mess. Once you understand
how this works, I’m sure you will use it every time.
French fold: This is a great, quick method for developing

dough, but it requires a relatively long rest after everything is hydrated, so it’s
most appropriate for doughs with a long bulk rise.
Once everything is hydrated, cover

and let the dough rest for a least an hour. Remove the dough from the bowl onto a
smooth surface. With one hand on either side of the dough and your thumbs
underneath, stretch the dough parallel to your body while simultaneously folding it
in half along its length with your thumbs.
Give the dough a quarter turn, pick it up, and then throw it down onto the surface,
smooth side down. Really, smack it down. Stretch it again while simultaneously
folding it over with your thumbs, make another quarter turn, and give it yet
another smack with the smooth side down.
Do this about 10 times, and you’ll have a well developed dough. If it doesn’t seem
as developed as you’d like or if it starts to tear, let it rest for 5 minutes, and repeat.
Self – check 3.1.8
Describe or define the following:
1. Effect of Temperature on Fermentation

2. Mixing Method
3. French fold Method
4. Traditional kneading
5. Stretch and Fold Method
Proper Handwashing
Here's How:
1. Rinse your hands under the hottest running water you can stand — at least
100°F.
2. Soap up your hands — preferably using soap from a soap dispenser but bar
soap is OK. The key is to generate a good lather. Use an anti-bacterial soap
if possible.

Date Developed:
Prepare and Produce
Date Revised:
3. Scrub for at least 30 seconds, making sure to soap up your wrist and lower
arm areas.
*Since you might be digging your fingers into ground meat or kneading
dough, you should also clean under your fingernails. Keep a nail brush by
your hand-washing sink, and use it.
4. Rinse thoroughly, again, for at least 30 seconds but longer if that's what it
takes to fully rinse off the soap.
5. Use a clean paper towel to turn off the faucet. Throw that towel away and
use a new paper towel for the next step.
6. Dry your hands using a clean paper towel — not a dishtowel or other cloth.
Why? Dishtowels hang around the kitchen and get wiped on everything,
making them the ideal vehicle for spreading bacteria from one kitchen tool
or surface to another — or onto your freshly washed hands.
Tips:
1. Wash your hands after using the restroom, before and after touching
raw food, after sneezing or coughing, after taking out the trash or using
any type of cleaning product — or in a word, frequently.
2. Don't use another body part, such as your upper arm or elbow, to shut off
the faucet. You'll just contaminate your elbow that way. Use a clean paper
towel, and throw it away afterward.
*Avoid, if possible, those hot-air hand dryers. They can sometimes harbor
bacteria, which are then blown onto your nice clean hands. Not good.
3. Don't go around with wet hands, either. Wet hands are more easily
contaminated than dry ones.
What You Need:

Hot running water.
Soap, preferably from a soap dispenser, and the anti-bacterial type if possible.
Nail brush (or a toothbrush) for cleaning fingernails.
Clean paper towels.
Assessment Method: Demonstration

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Performance Criteria Checklist
TASK SHEET 3.1-1
Proper Handwashing
Trainee’s Name: Ivy dela Cruz Date: ___________________
Criteria YES NO
1. Are your hands rinsed under the hottest running water you can
stand for at least 100°F?
2. Are your hands scrubbed with soap for at least 30 seconds?
3. Are your hands rinsed thoroughly, again, for at least 30 seconds
but longer if that's what it takes to fully rinse off the soap
4. Is a clean paper towel used to turn off the faucet?
5. Are your hands dried using a clean paper towel?
Comments/Suggestions:
Trainer: ___________________________________ Date:
JOB SHEET 3.1-1

Title : Preparing Choux Pastry
Performance Objective: Given a set of ingredients, materials and
baking tools you must be able to perform
preparing choux pastry according to the set
standard procedure.
Supplies/Materials : Personal Protective Equipment, ingredients
Equipment/Tools : Baking tools, commercial mixer, oven
Steps/Procedure:
Safety checkBPP NC II Date Developed: Document No. 001
 Perform proper
Prepare hand
and washing
Produce Date Revised: GSNSAT
 Make sure thatProducts
Pastry tools and equipment
Developed by:are sanitized Page 62
 Always wear protective clothing and the appropriate safety
equipment.
1. Mise – en – place
2. Prepare Choux Paste
Choux pastry
Commonly used to make cream puffs, profiteroles and eclairs, choux pastry
relies on rising steam to create a hollow centre that can be filled with cream or
custard. When making choux, you need to measure the ingredients carefully, and
don't open the oven until it's cooked or your pastry may run out of puff!
4.5
0:05 0:35 25-30
5 AVG RATING
To To profiteroles
INGREDIENTS (20 Members
Prep Cook MAKES
)
A
Australian Good Taste
Australian Good Taste - April 2003 , Page 88
Recipe by Sarah Hobbs
Photography by John Paul Urizar
 Ingredients
 80ml (1/3 cup) water
 40g butter, at room temperature, cubed
 50g (1/3 cup) plain flour, sifted
 2 eggs, at room temperature
 Vegetable oil, to grease
 Method
1. Step 1

Pastry Products
Place water and butter in a saucepan over medium heat. Cook,
stirring, for 3-4 minutes or until butter melts and mixture just
comes to the boil.
2. Step 2
Add all the flour to the butter mixture at once and use a wooden
spoon to beat until well combined. Place over low heat and cook,
stirring, for 1-2 minutes or until the mixture forms a ball and
begins to come away from the side of the saucepan. Set aside for 5
minutes to cool slightly. Whisk 1 egg in a small bowl and set
aside. Whisk the remaining egg in a small bowl, then add it to the
flour mixture, beating well with a wooden spoon. Gradually add a
little of the reserved egg and beat until the mixture just falls from
the spoon but still holds its shape.
3. Step 3
Preheat oven to 200°C. Brush a baking tray with oil to lightly
grease. Spoon 25-30 teaspoonsful of the mixture onto tray, about
3cm apart. Alternatively, use a pastry bag fitted with a 1.5cm-
diameter plain piping nozzle to pipe the profiteroles onto the
baking tray. Brush the tops with a little of the remaining egg.
Bake in preheated oven for 25 minutes or until the profiteroles are
puffed and golden.
4. Step 4
Remove from oven and turn the oven off. Using a skewer or a
small knife, pierce the base (or top) of each profiterole to release
the steam. Return the profiteroles to the oven and leave them for
15 minutes to dry out. Remove the profiteroles from the oven and
transfer to a wire rack to cool.

JOB SHEET 3.1-1
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Trainee’s Name: Ivy dela Rosa Date: ___________________
Criteria YE N
S O
 Did you perform proper hand washing?

 Are the tools and equipment sanitized?
 Is the protective clothing worn?
 Is the appropriate safety equipment used?
 Are the ingredients measured and weighed correctly?
 Did you follow time to prepare and to cook?
 Didn’t you open the oven until it’s cooked?
 Is the color of the product golden brown?
 Did the profiteroles puff?
 Is the work area cleaned?
Trainer: MARIA BELINA A. HUBAHIB Date: ___________________
Chocolate eclairs

Date Developed:
Prepare and Produce
Date Revised:
This might appear to be a straightforward recipe:
choux pastry, chocolate confectioner's custard and fondant
icing, but in practice it is quite technically tricky and all three
stages need care to produce a perfect result.
But don't let that discourage you; there are demonstration
videos and I will take you through the whole process, paying
particular attention to the most difficult stages.
For 10 Chocolate eclairste eclairs40

Chocolate eclairs60 Chocolate eclairs
MeasuresMetricMetric weightMetric volumes
For 20 Chocolate eclairs, you will need:
250 ml milk 2 eggs
3 egg yolks ½ teaspoon salt

20 g caster sugar 1 teaspoon caster sugar
20 g cornflour 250g fondant icing
80 g chocolate 1 teaspoon powdered cocoa
70 ml milk 70 ml water
60 g butter 70 g flour
Nutritional information:
Whole recipe Per piece
Calories - 2965 - 148% Calories - 148 - 7%
Proteins - 53g - 20% Proteins - 2g - 1%
Carbohydrates - 405g - 38% Carbohydrates - 20g - 2%
Fats - 126g - 19% Fats - 6g - 1%
Per 100 g
Calories - 274 - 14%
Proteins - 5g - 2%
Carbohydrates - 37g 4%
Fats - 12g - 2%
% are calculated relative to a Recommended Dietary Intake or RDI of 2000 k-
calories by day for a woman (change to a man).
TASK SHEET 3.1 – 2
Title: Preparing Pastry Cream

Performance Objective: Given a set of ingredients, materials and baking
tools you must be able to perform preparing Pastry
Cream according to standard procedure.
Supplies/Materials : Personal Protective Equipment,
Equipment/Tools : commercial mixer, baking tools, oven

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Steps/Procedure:
Safety check
 Perform proper hand washing
 Make sure that tools and equipment are sanitized
 Always wear protective clothing and the appropriate safety equipment.
 Mise – en – place
 Prepare Pastry Cream
Vanilla pastry cream can be used in profiteroles, or cream puffs, Napoleons,

éclairs, tarts, and Génoise cake. The use of crème patisserie is limited only by
your imagination; grace a simple or an elaborate French dessert recipe with it.
The results will be equally delicious.
Prep Time: 5 minutes Cook Time: 10 minutes Chill : 1 hour

Total Time: 1 hour, 15 minutes Yield: Fills 1 standard pastry recipe
Ingredients:
 1 ¼ cups whole milk

 3 egg yolks
 ¼ cup granulated sugar
 1/8 cup all-purpose flour
 2 tablespoons plus 2 teaspoons cornstarch
 1 teaspoon pure vanilla extract
Preparation:
In a small saucepan, warm the milk over low heat until it is just
hot enough to steam. While the milk is warming, whisk together the egg
yolks, sugar, flour, and cornstarch until the mixture is completely
smooth.
Once the milk is steaming, add half of it, whisking constantly, to

the egg mixture. Add the milk and eggs back into the hot milk, continue
stirring, and heat it for 1-2 minutes, until the custard reaches 170F on
a digital thermometer and is very thick. Remove from the heat, stir in
the vanilla extract, and chill before filling pastry.
JOB SHEET 3.1-2

Title: Preparing Phyllo and Strudel
tools you must be able to perform preparing
Phyllo and Strudel according to standard
procedure.

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Phyllo or Filo pastry is delicious, crispy and paper thin. It’s ideal for
making savoury parcels, Greek style cheese pies,
samosas and spring rolls. You can buy it ready made
but it's a lot funnier making it from scratch:
Ingredients: water, 2 tbsp. olive oil, 112g (4oz) plain flour, pinch of salt
Procedure:
1. Sieve the flour and salt together in a bowl and gradually add water to make
a stiff dough.
2. Oil your hands lightly and knead the dough on a board, gradually working
in all of the olive oil this way until a smooth elastic dough is achieved.
3. Roll the dough in a little more olive oil, place in a bowl, cover with a damp
cloth and allow to stand in a warm place for a couple of hours to allow it to
rest.
4. Divide the dough into 12 pieces and roll to ¼ inch (0.5 cm) thickness on a
lightly floured board.
5. Cover with a cloth and allow to relax again for 10 minutes.
6. Cover a worktop with a smooth, clean cloth and lift each piece of the rolled
dough onto it one at a time.
7. Putting your hands, palms down under the dough, gently stretch the
dough with the back of hands, rotating the cloth until the dough is
stretched and as thin as tissue paper and in an approximately 1’ x 1’ (30
cm x 30 cm) square.
8. Repeat with the other pieces of dough.
Brush with melted butter when cooking to maintain it's crisp quality.
Great for Greek, Eastern European and Middle Eastern recipes (especially
baklava).
Warning:
Be careful if using a knife when dividing the dough.

JOB SHEET 3.1-2
Trainee’s Name: ___________________________________ Date: ___________________
Criteria YE N
S O
1. Are the flour and salt sieve together in a bowl and is water
gradually added to make a stiff dough?
Date Developed:
Prepare and Produce
Date Revised:
Criteria YE N
S O
2. Are your hands oiled lightly and is the dough kneaded on a
board and is elastic dough achieved?
3. Is the dough rolled in a little more olive oil, placed in a bowl,
covered with a damp cloth and allowed to stand in a warm place
for a couple of hours ?
4. Is the dough divided into 12 pieces and rolled to ¼ inch (0.5
cm) thickness on a lightly floured board
5. Is the dough covered with a cloth and allowed to relax again for
10 minutes.
6. Is a worktop covered with a smooth, clean cloth and lifted each
piece of the rolled dough onto it one at a time?
7. Is the dough gently stretched with the back of hands, while
putting your hands, palms down under the dough, were you
rotating the cloth until the dough is stretched as thin as tissue
paper and in an approximately 1’ x 1’ (30 cm x 30 cm) square.
8. Are other pieces of dough done with the same procedure?
9. Are they brushed with melted butter when cooking?
10. Were you able to maintain crisp quality of the dough?
11. Is the work area cleaned?
Trainer: ________________________________
INFORMATION SHEET 3.1.9

Learning Objective:
1. Define and describe what a Pate’ brisee is.
Pate’ brisee is a very light, flaky pastry dough. If you're only going to learn one
pastry dough, pate brisee should be it, because this dough is
incredibly versatile, and it can be used in everything from quiche to
Date Developed:
Prepare and Produce
Date Revised:
chocolate tarts. It is also extremely easy to make, belying the myth
that making pie dough is difficult.
You may also see pate brisee referred to as “pate brisee fine.” In French, “pate
brisee” literally means “short dough,” a reference to the fact that it contains a very
high ratio of fat to flour. It is this ratio which gives pate brisee its unique
properties, turning it crumbly, flaky, and incredibly rich. This ratio also makes
pate brisee easy to work with, because it makes this dough more forgiving than
other pie and tart doughs.
 Pate brisee can also be frozen for up to three months, in which case it
should be thawed overnight before use.
 This pate brisee recipe makes enough dough for a covered pie; you can also
halve it if you just need a bottom crust.
 For a sweeter dough, add more sugar; you can use up to a tablespoon in this
recipe.
 For a more tart dough, cut down on the sugar, and up the salt a bit. Leave a
little bit of sugar in your pate brisee when you use it for savory recipes, as it
will provide a nice counterpoint to the savory flavor.
 You can also add things like lemon zest, nutmeg, and ground nuts to the
dough for extra texture and flavor.
JOB SHEET 3.1-3

Title : Preparing Pate’ Brisee
tools you must be able to perform preparing Pate’
Brisee according to standard procedure.
Equipment/Tools : commercial oven,

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Steps/Procedure:
Safety check
equipment. To make pate brisee,
1. Scoop out two and one half cups of flour, and then cut in one cup of chilled
butter. Use a fork or spoon to mash the ingredients together, being careful
not to let the butter melt into the flour. The goal is to create a loose, granular
mass, breaking the flour down into small grains so that the mixture looks
almost sandy.
2. Next, dissolve a teaspoon of salt in a third cup of ice water, along with a
teaspoon of sugar, and add the water all at once, using your trusty mixing
utensil to pull the ingredients into the dough.
3. Next, wash your hands with cool water, and use the heel of your hand to
smear the dough against the side of the mixing bowl several times. This
smearing action will create a multitude of small layers in the pate brisee,
causing to act almost like a puff pastry; the result will be a light, fluffy
dough, rather than a dense, heavy one.
 Use your hands to gather the dough into a ball, which you can either roll
out immediately, or chill for around an hour to make it more workable,
especially if it is hot.
Assessment Method:
Demonstration

JOB SHEET 3.1.3

Date Developed:
Prepare and Produce
Date Revised:
Criteria YE N
S O
1. Is a loose, granular mass created, breaking the flour down into
small grains?
2. Does the mixture look almost sandy?
3. Is the dough made?
4. Are your hands washed with cool water and used the heel of
your hand to smear the dough against the side of the bowl?
5. Did you smear the dough against the side of the mixing bowl
several times?
6. Is a multitude of small layers created in the pate brisee?
7. Is the result a light, fluffy dough, rather than a dense, heavy
one?
Trainer: ___________________________________ Date: ___________________
INFORMATION SHEET 3.1.10
TUILE COOKIES

Date Developed:
Prepare and Produce
Date Revised:
Even if you don’t know what a tuile cookie is
(pronounced “twill” or “tweel”), you’ve probably
eaten them before. They’re delicate and sweet and
often stuck into desserts, especially ice cream, at
fancy restaurants. The great thing about tuile
cookies is that they come out of the oven soft and
pliable, allowing you to shape them whatever way
you want before they cool and harden. They’re
crisp and sweet and buttery–like the most delicate,
most delicious ice cream cone you’ve ever had. In
fact, ice cream cones are what got me thinking of
tuile.
Tuile cookies aren’t hard, but they do require
a few tools, some concentration, and the
willingness to lightly burn your fingers. Since I
don’t mind sacrificing myself for cookies, this
wasn’t a problem for me.
JOB SHEET 3.1-4

Title: Preparing Tuile cookies
tools you must be able to perform preparing Tuile
according to standard procedure.

Developed by:
Page 73
Steps/Procedure:
Safety check
equipment.
Just be forewarned. Here’s what you’ll need to make them:

 A silpat, or non-stick mat, or waxed parchment paper
 An offset spatula
 A clean piece of cardboard (not super thick) or tuile template
 Molds (bowl, rolled paper, whatever)
Vegan Tuile Cookies
Makes 1-2 dozen depending on size
1/2 Cup Earth Balance, softened
1/2 Cup Sugar
2 Tbs Flax Egg*
1 tsp Vanilla
1/4 tsp Salt
3/4 Cup All-Purpose Flour
Flax Egg
1 Tbs Flax Seed
1/4 Cup Water
Grind the flax seed to a powder in a spice grinder. Whisk with water and set aside.
Use 2 Tbs of this mixture for the tuile cookies,
you’ll have a little left over
Preheat oven to 375°F.
Whip the Earth Balance and sugar until light

and fluffy, so it looks like the photo above.
Once the Earth Balance is soft enough it
should whip up just fine.
Add flax egg, extract, and salt. Whip until you see
medium to stiff peaks like above. Gently fold in
flour and mix until well combined. Your batter is
ready, so prepare your workstation.

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You can buy specialized tuile templates in lots of different shapes, but a piece of
clean cardboard works just as well. I traced a glass and cut the circle out with an
x-acto knife for my template. You can do circles, squares, rectangles, flowers, stars
– anything!
Put your template down on your silpat and add a glob of batter. Using your offset
spatula, carefully spread the batter out to fill the template, remove the excess
batter.
Lift the template up to remove it. You’re cookies are ready to go in the oven. Bake
the cookies for 8-10 minutes or until edges are golden brown. You may need to
experiment with baking time to reach the ideal balance between strength and
pliability.
I recommend not making more than 2-3

cookies at a time. You’ll need to shape them
immediately after they come out of the oven,
and since they harden quickly, it’s difficult
to shape more than 2 or 3 in one go.
It’s also important to completely cool the

baking sheet between each batch. Dump the
hot baking sheet in the sink and spray it
down with cold water. Dry thoroughly before the next batch.
When they come out of the oven, let them sit

on the cookie sheet for 15-30 seconds.
Gently remove them with a spatula and

shape them immediately (this is the part
where you might burn your fingers). You can
make all sorts of shapes. If your template
was circular, here are some ways you can
shape them. I’m in the process of forming
bowls in this picture, and I had already
made cones, cylinders, and tacos.
I used regular paper, rolled into cylinders and cones and taped, to make the other
shapes. Once cool the shape will set.
Now you can use them whichever way you want! I filled mine with almond soy
pudding and fresh strawberries. You can add them to ice cream, fill them with
vegan pastry cream, stuff them with berries or custard, dip them in chocolate–
whatever. If you want to make the cookies ahead, I recommend not filling them
until the last minute to prevent the cookies from getting soggy.

Date Developed:
Prepare and Produce
Date Revised:
JOB SHEET 3.1.4
Criteria YE N
S O
1. Is the oven preheated to 375°F?
2. Are the Earth Balance and sugar whipped until light and fluffy?
3. Is the Earth Balance soft enough?
4. Should it whip up just fine? Are stiff peaks seen after several
whipping?
5. Are flax egg, extract, and salt added to the mixture?
6. Are flour and mix gently fold in until well combined?
7. Are tuile cookie templates made before mixing?
8. Is your template put down on your silpat and added a glob of

batter?
9. Is offset spatula used carefully in spreading the batter out to fill
the template,
10. Is the excess batter removed?
11. Is the template lifted up to remove it?
12. Are cookies baked for 8-10 minutes? Are edges golden brown.
13. Gently remove them with a spatula and shape them
immediately?
Comments/Suggestions: Using your
Trainer: ___________________________________ Date: ___________________
J0B SHEET 3.1-6

Title: Preparing Baked Meringues
tools you must be able to perform preparing Baked
Meringues according to standard procedure.

Developed by:
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Steps/Procedure:
Safety check
Meringues
This classic meringue recipe produces silky, sweetened egg whites whipped up as
light as a cloud. It can be used for snow eggs, also known as oeufs a la neige, or
piped into perfect, little circles and baked until crisp for a light teatime cookie.
Meringue is also wonderful sandwiched between homemade calissons.
Prep Time: 10 minutes
Total Time: 10 minutes
Yield: 6 to 8 servings
Ingredients:
 6 egg whites* (room temperature)
 1/16 teaspoon cream of tartar
 1/16 teaspoon salt
 1 cup plus 2 tablespoons confectioners' sugar (powdered sugar)
Preparation:
Cook's note: To avoid food borne illness, pasteurized eggs are recommended,
especially for children, the elderly, and those with impaired immune systems.
How to make meringue:
15. Beat egg whites on low speed, while mixing in the cream of tartar, salt, and
confectioners' sugar, one tablespoon at a time.
16. Make sure all the dry ingredients are completely incorporated into the egg
whites, and then increase the beater speed to medium-high
17. Whip the mixture until the meringue forms stiff, glossy peaks.
Use the prepared meringue immediately for your own recipe or use it in one of
the variations below.
How to use meringue:

Eggs in Snow (Oeufs a la Neige) Recipe: Gently spoon the meringue into simmering
milk flavored with 1 teaspoon of vanilla extract. Allow the meringue to poach for 3
minutes and then carefully transfer the meringue eggs onto chilled dessert plates
pooled with creme anglaise. Drizzle with caramel sauce or fruit coulis, if desired.
Meringue Cookies Recipe (Baked Meringue) :

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1. Pipe 2-inch rounds of meringue onto a parchment-lines baking sheet and
bake in a preheated 200F oven for 1 1/2 hours (90 minutes).
2. Turn off the heat, open the oven door by a small crack, and
3. allow the meringues to cool and dry out on the baking sheet for several
hours, until they are lightly crisp.
This meringue recipe makes 20 to 24 cookies, or 6 to 8 servings of eggs in snow.

JOB SHEET 3.1.6
Criteria YE N
S O
1. Are egg whites beat on low speed?
2. Are cream of tartar, salt, and confectioners' sugar
mixed one tablespoon at a time?
3. Are all the dry ingredients completely incorporated into
the egg whites, before increasing the beater speed to medium-
high?
4. Is the mixture whipped until the meringue forms stiff and
glossy peaks?
5. Are 2-inch rounds of meringue piped onto a parchment-lines
baking sheet and baked in a preheated 200F oven for 1 1/2
hours (90 minutes
6. Is the heat turned off before opening the oven door?
7. Is a small crack seen in each piece of meringue?
8. Are the meringues allowed to cool and dry out on the baking
sheet for several hours?
9. Are they are lightly crisp?
Trainer: ___________________________________ Date: ___________________

J0B SHEET 3.1-7
Title: Preparing special pastries, tarts and specialties
Performance Objective: Given a set of ingredients, materials and baking tools
you must be able to perform preparing special
pastries, tarts and specialties according to standard
procedure.

Pastry Products
Steps/Procedure:
Safety check
Trainer: ___________________________________ Date: ___________________
EVIDENCE PLAN
TOS
WRITTEN TEST
PERFORMANCE TEST
DEMO CHECKLIST
QUESTIONING TOOL
MATRIX

Date Developed:
Prepare and Produce
Date Revised:

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Republic of the Philippines

TECHNICAL EDUCATION AND SKILLS DEVELOPMENT AUTHORITY

MARIA BELINA A. HUBAHIB

MAINTAIN TRAINING FACILITIES

SUPERVISED WORK BASED LEARNING

2. Occupational Self-paced Trainee will read Answer Self- Compare Model 30

Multimedia Trainee will view Answer oral Refer to LCD, 30

Multimedia Trainee will watch video Answer oral Compare LCD, 30

multimedia Trainee will watch video Answer oral Refer to LCD,

multimedia Trainee will watch video Trainee will Refer to LCD,

LO 2: Decorate and present pastry Products

Date Developed: Document No. 001

LO 3: Store pastry Products

Performance Test on: Prepare and produce pastry products

Note: Assessment will be conducted in a simulated setting (Training Center)

Date Developed: Document No. 001

Unit of Competency: Prepare and Produce Pastry Products

Module Title: Preparing and Producing Pastry Products

General Santos National School of Arts and Trades

BPP NC II Date Developed: Document No. 001

NATIONAL CERTIFICATE LEVEL 11

COMPETENCY-BASED LEARNING MATERIALS

No Basic Competencies Module Title Code

4. Practice Occupational Health 4. Practicing Occupational 500311108

No Common Competencies Module Title Code

2. Observe Workplace Hygiene 2. Observing Workplace TRS311202

3. Perform Computer Operations 1. Performing Computer TRS311203

4. Perform Workplace And Safety 2. Performing Workplace And TRS311204

5. Provide Effective Customer 3. Providing Effective TRS311205

BPP NC II Date Developed: Document No. 001

BPP NC II Date Developed: Document No. 001

Welcome to the Module “Preparing and Producing Pastry Products”. This

You are required to go through a series of learning activities in order to

Recognition of Prior Learning (RPL)

BPP NC II Document No. 001

BPP NC II Date Developed: Document No. 001

UNIT OF COMPETENCY : Prepare and Produce Pastry Products

At the end of this module you will be able to:

1. Prepare pastry products.

1. Selects, measures and weighs required ingredients according to recipe or

BPP NC II Date Developed: Document No. 001

LEARNING OUTCOME #1 CONTENTS:

1.Historical and cultural, aspects of pastry products

1. Selects, measures and weighs required ingredients according to recipe or

Tools and Equipment Ingredients:

BPP NC II Date Developed: Document No. 001

BPP NC II Date Developed: Document No. 001

Learning Outcome 1: Prepare pastry products.

LEARNING ACTIVITIES SPECIAL INSTRUCTIONS

4. Answer self-check for 3.1-2 Compare answers to answer

6. Perform Task Sheet 3.1-1 Evaluate your performance

10. Answer self-check for 3.1-4 Compare answers to answer

13. Read information sheet 3.1-5, on

BPP NC II Date Developed: Document No. 001

20. Answer self-check for 3.1-8 Compare answers to answer

Document No. 001

Perform Job Sheet 3.1-6, Baked Meringues

27. Evaluate performance 3.1-9 Evaluate your performance

Document No. 001

BPP NC II Document No. 001

Self – Check 3.1- 1

BPP NC II Date Developed: Document No. 001

________4. A typical Mediterranean baklava is a phyllo dough pastry sweetened

Answer sheet 3.1-1

5. _ 10. ___