BREAD AND PASTRY

PRODUCTION NC II

Christy Lou A. Baitan

BPP NC II - Trainer
COMPETENCY BASED
LEARNING MATERIALS
Unit of Competency:
PREPARE AND PRODUCE
PASTRY PRODUCTS

Module Title:
Preparing and Producing
Pastry Products
 HOW TO USE THIS COMPETENCY-BASED
LEARNING MATERIAL
The unit of competency, “PREPARE AND PRODUCE PASTRY PRODUCTS”, is one of the competencies of
BREAD AND PASTRY PRODUCTION NC II, a course which comprises the knowledge, skills, and attitudes
required for a TVET trainee to possess.
The module, PREPARING AND PRODUCING PASTRY PRODUCTS, contains materials related to, Prepare
pastry products, Decorate and present pastry products, Store pastry products.
 
In this module, you are required to go through a series of learning activities in order to complete each learning
outcome. In each learning outcome are Information Sheets, Self-Checks, Task Sheets and Job Sheets.
Follow and perform the activities on your own. If you have questions, do not hesitate to ask for assistance from
your facilitator.
Remember to:
Read information sheet and complete the self- checks.
Perform the Task Sheets, Operation Sheets, and Job Sheets until you are confident that your outputs conform to
the Performance Criteria Checklists that follow the said work sheets.
Submit outputs of the Task Sheets, Operation Sheets, and Job Sheets to your facilitator for evaluation and
recording in the Achievement Chart. Outputs shall serve as your portfolio during the Institutional Competency
Evaluation. When you feel confident that you have had sufficient practice, ask your trainer to evaluate you. The
results of your assessment will be recorded in your Achievement Chart and Progress Chart.
You must pass the Institutional Competency Evaluation for this competency before moving to another
competency. A Certificate of Achievement will be awarded to you after passing the evaluation.
LIST OF COMPETENCIES
No. Unit of Competency Module Title Code
1 Prepare and produce bakery Preparing and Producing Bakery TRS741379
products Products

2 Prepare and Preparing and TRS741380

produce pastry Producing Pastry
products Products
3 Prepare and present gateaux, Preparing and Presenting TRS741342
tortes and cakes gateaux, tortes and cakes

4 Prepare and display petits fours Preparing and Displaying Petits TRS741344
Fours

5 Present desserts Presenting Desserts TRS741343

MODULE DESCRIPTOR:

This unit deals with knowledge and skills

required by bakers and pastry cooks (patisseries)
to prepare and produce a range of high-quality
pastry products in commercial food production
environments and hospitality establishments.
LEARNING OUTCOMES:

Upon completion of this module, you

MUST be able to:
 
PREPARE PASTRY PRODUCTS
DECORATE AND PRESENT PASTRY
PRODUCTS
STORE PASTRY PRODUCTS
What is pastry?

Pastry is a dough of
flour, water and
shortening that may be
savoury or sweetened.
Sweetened pastries are
often described as
bakers' confectionery. 
Types of Pastry

Short crust Pastry

This is probably the most versatile type of pastry
as it can be used for savoury and sweet pies,
tarts and flans. There are several different ways
of making short crust pastry.
Puff Pastry
This is one of the ‘flaked pastries’ characterized
by fat and air being trapped between the layers
of the pastry dough to give a flimsy, light and
crisp finish.
Flaky Pastry
Used as a crust for savoury pies, sausage rolls, Eccles
cakes and jam puffs, flaky pastry is best made in cool
conditions and must be chilled during and after
making, to prevent the fat content from melting out
under cooking conditions.
Rough Puff Pastry
This type is a cross between puff and flaky pastry. It is
also good for sausage rolls, savoury pie crusts and
tarts and has the advantage of being easier to make
than puff pastry, but is as light as flaky pastry.
Choux Pastry
This incredibly light specialty pastry is used in
the making of éclairs, profiteroles and cream
buns. Air lifts the pastry during cooking to treble
in size all those cream-filled delights.
Filo Pastry
This type of pastry (along with finely shredded
kadafi pastry, also from the Mediterranean) is
made in very thin sheets and used as a casing for
numerous delicate savoury and sweet dishes.
Suet Crust Pastry
A traditional, British, pastry used for steamed or
boiled puddings, dumplings and roly-poly
puddings. Steak and kidney pudding is famously
made with suet crust pastry as is spotted dick and
treacle pudding.
Hot Water Crust Pastry
Molded by hand while warm and used for raised
meat and game pies (like the famous Melton
Mowbray Pork Pies) hot water crust pastry is a rich
and crisp specialty.
Pate Sucree Pastry
As the name suggests, this pastry is French.
It is a sweet pastry that incorporates sugar
and egg yolks for a rich, sweet result.
Usually baked blind, it gives a thin, crisp
pastry that melts in the mouth.
Pastry product characteristics:

Colour of the product when it is finally removed from the

oven is important to the visual appeal of the product. Colour
stimulates the senses and encourages the customer to purchase.

Appearance is about form and shape. It is important that all

pieces have the same appearance.

Consistency and texture is about how it feels in the mouth

when the customer is consuming the product.

Moisture content adds to the shelf life and mouth feel of the
product.

Mouth feel and eating properties

Enterprise standards can be determined
by:
Skill Expectations of customers
of the
artisan
pastry Quality of ingredients used
cook
Market penetration point
established by the enterprise
 TOOLS, MATERIALS and EQUIPMENT

Electric Mixer-
Is a kitchen utensil which uses a
gear-driven mechanism to rotate a set
of beaters in a bowl containing the
food to be prepared. It automates the
repetitive tasks of stirring, whisking
or beating. When the beaters are
replaced by a dough hook, a mixer
may also be used to knead.
Baking oven - a chamber used for
baking, heating, or drying.

Tips and Piping Bag  is an often 

cone- or triangular-shaped, 
hand-held bag made from cloth, 
paper, or plastic that is used
to pipe semi-solid foods by pressing
them through a narrow opening at
one end, for many purposes
including cake decoration.
Measuring cup or Measuring jug - is a
kitchen utensil used primarily
to measure the volume of liquid or bulk
solid cooking ingredients such as flour
and sugar, etc.

Measuring Spoon - a shaped kitchen

utensil, varying in size from a dash to 1
tablespoon or 15 milliliter measures that
are used to hold specific amounts of
both dry and liquid ingredients. 
Sheet pan, baking
tray or baking sheet - is a flat,
rectangular metal pan used in
an oven. It is often used
for baking bread rolls, pastries
and flat products such as
cookies, sheet cakes, swiss
rolls and pizzas. It is important
to select the right sizes for
baking products, so that the
batter will not spread over or
overflow.
Pastry brush, also known as a basting
brush, is a cooking utensil used to spread
butter, oil or glaze on food.
Scraper - is a kitchen implement
made of metal, plastics (such as
polyethylene, nylon, or
polypropylene), wood, rubber or
silicone rubber. In practice, one
type of scraper is often
interchanged with another or with
a spatula(thus scrapers are often
called spatulas) for some of the
various uses.
Mixing bowl is a
deep bowl that is particularly
well suited
for mixing ingredients together
in. These come in many
materials, such as stainless
steel, ceramic, glass, and
plastic.
Wire Whisk - is a cooking utensil
which can be used to blend
ingredients smooth or to incorporate
air into a mixture, in a process known
as whisking or whipping.
Most whisks consist of a long, narrow
handle with a series of wire loops
joined at the end.
Measuring Scale -
Scales of measurement refer to ways in
which variables/numbers are defined and
categorized.
FILLINGS and COATING/ICING, GLAZES and DECORATIONS
What is the difference of FROSTING and ICING?

Frosting is usually used to coat the

outside of cake. It has a
buttercream-like texture and more
buttery taste. The Williams-Sonoma
cookbook Cake states that “icing”
is generally thinner and glossier,”
while its counterpart “frosting” is a
thick, fluffy mixture, used to coat
the outside of a cake.”
Types of decorations

Fondant, also known as sugar Royal icing is a

Marzipan is often
paste or ready roll icing, exists in sweet white icing
used for modeling
many different colours, and it is made by whipping
cake decorations
usually easy to handle once fresh egg whites
and sometimes as a
prepared properly. It must be (or powdered egg
cover over cakes,
rolled out with cornstarch to whites, meringue
although fondant is
avoid sticking to any surface and powder) with icing
more preferred.
to smooth it out. sugar.

Gum paste, also known as florist Modeling chocolate is a

paste, is an edible, brittle
material that dries quickly and
can be sculpted to make cake
decorations such as flowers or
molded designs.
chocolate paste made by
melting chocolate and
combining it with 
corn syrup, glucose syrup,
or golden syrup.
Cake decorating is one of the 
sugar arts that used icing or
frosting and other edible
decorative elements to make
plain cakes more visually
interesting. Alternatively, cakes
can be molded and sculpted to
resemble three-dimensional
persons, places and things.
Cakes are decorated to mark a special
celebration (such as birthday or wedding).
They can also mark national or religious 
holidays, or be used to promote commercial
 enterprises. However, cakes may be baked and
decorated for almost any social occasion.
  
Job Sheet 2.1-1
 

Title: Butter Cream Frosting for Cake Decorating

 
Performance Objectives:

To ensure cake decorating is done properly, given that the trainees are provided with the necessary tools, materials, equipment, and ingredients to successfully decorate the cake in the given period of 1
hour.

 
Ingredients:

3 cups powdered sugar

1/3 cup butter or margarine, softened

1 ½ teaspoons vanilla

1 to 2 tablespoons milk

 
Equipment,Tools and Materials
 Mixing Bowl
 Rubber Spatula
 Electric mixer
 Measuring Spoon
 Measuring Cup
 Cake Turntable
 

 
Steps/Procedure:
 
1. In medium bowl, mix powdered sugar and butter with spoon or electric mixer on low speed.

2. Stir in vanilla and 1 tablespoon of the milk.

3. Gradually beat in just enough remaining milk to make frosting smooth and spreadable. If frosting is too thick, beat in more milk, a few drops at a time. If frosting becomes too thin, beat in a
small amount of powdered sugar. Frosts 13x9-inch cake generously, or fills and frosts an 8- or 9-inch two-layer cake.

Assessment Method: Use the Performance Criteria Checklist

  
Performance Criteria Checklist for
Job Sheet 2.1-1
 
 
YES NO
CRITERIA
 Requires ingredients are selected, measured and weighed    
according to recipe or production requirements and
established standards and procedures.

 Prepares according to standard mixing    

procedures/formulation/ recipes and desired product
characteristics.

 Appropriates equipment are used according to required    

pastry products and standard operating procedures.

 Pastries products are baked according to techniques and    

appropriate conditions; and enterprise requirement and
standards

 Requires oven temperature are selected to bake goods in    

accordance with the desired characteristics, standards
recipe specifications and enterprise practices.