TASK SHEET 2.

1-2
Title: Soft Dough
Performance Objective:
Given necessary tools, equipment, materials & ingredients, you must be able to make soft
dough
Supplies/Materials :
- 4 tea cups of flour
- 1 tbsp. of sugar
- 4 tbsp. of oil or melted butter
- 1 egg, 0.7 oz (20 g) of dry yeast
- ½ tsp. of salt
- 1 cup of milk or water.

Equipment: mixing bowl, sifter, Measuring cup, measuring spoon, wooden spoon
Steps/Procedure:
1. Sift the flour with the salt and in some of the slightly warmed milk add the baker's yeast
and sugar and stir until the yeast has completely dissolved.
2. Leave to simmer in the heat.
3. Transfer the yeast to a deep bowl, add the remaining milk or water, egg and fat.
4. Slowly start adding from the sifted flour, while first of all, you stir with a wooden spoon
and then finish off kneading by hand.
5. Do not add the whole amount of flour all at once, but in portions, so that in the process of
kneading you can judge how soft the dough is and whether there is a need to add
something extra.

Assessment Method: Performance Criteria Checklist 2.1-2

Date Developed: Document No.

BREAD AND December 12, 2023 Issued by:
PASTRY January 08, 2024 The Big Five
PRODUCTION Training And
NC II Assessment
Center Inc. Page #
Developed by: Revision #
Chan Chai Bueno
 Performance Criteria Checklist
Soft Dough

Trainer’s Name: Chan Chai Bueno Date: 01/09/24

CRITERIA YES NO
Did you…….
1. Required ingredients are selected, measured and weighed
according to recipe or production requirements and established
standards and procedures.
2. A variety of bakery products are prepared according to standard
mixing procedures/formulation/ recipes and desired product
characteristics
3. Appropriate equipment are used according to required bakery
products and standard operating procedures
 JOB SHEET 2.1-2
Title: Loaf Bread
Performance Objective:
Given necessary tools, equipment, materials & ingredients, you must be able to make loaf
bread according to the established standards and procedures.
Supplies/Materials :
Warm water
Active Dry yeast
Granulated sugar or honey
Salt
Oil
Flour
Equipment: stand mixer, oven, measuring cup, measuring spoon, mixing bowl, wooden
spoon
Steps/Procedure:
1. Proof the yeast
2. Prepare the dough
3. Knead the dough
4. First Rise
5. Punch the dough down really well to remove air bubbles
6. Divide into two equal portions
7. Second rise
8. Bake

Assessment Method: Demonstration using Performance Criteria Checklist 2.1-2

Date Developed: Document No.

BREAD AND December 12, 2023 Issued by:
PASTRY January 08, 2024 The Big Five
PRODUCTION Training And
NC II Assessment
Center Inc. Page #
Developed by: Revision #
Chan Chai Bueno
 Performance Criteria Checklist
Loaf Bread

Trainer’s Name: Chan Chai Bueno. Bueno Date: 01/09/23

CRITERIA YES NO
Did you…….
1. Bakery products are baked according to techniques and appropriate
conditions; and enterprise requirement and standards
2. Required oven temperature are selected to bake goods in
accordance with the desired characteristics, standards recipe
specifications and enterprise practices
3. Bakery items are finished according to desired product
characteristics
4. Baked products are presented according to established
standards and procedures
5. Bakery products are stored according testablished
standards and procedures
6. Packaging are selected appropriate for the preservation of
product freshness and eeatin characteristics