Final BBP Core 1

COMPETENCY-BASED LEARNING MATERIAL
Sector:
TOURISM SECTOR (HOTEL AND RESTAURANT)
Qualification Title:
BREAD AND PASTRY PRODUCTION NC II
Unit of Competency:
PREPARE AND PRODUCE BAKERY PRODUCTS
Module Title:
PREPARING AND PRODUCING BAKERY PRODUCTS
Institution:
Technical Education and Skills Development Authority
Region XI
WESTMIN INSTITUTE OF TECHNOLOGY
HOW TO USE THIS COMPETENCY BASED LEARNING MATERIAL

Welcome to the Module; Preparing and Producing Bakery Products .This
Module contains training materials and activities for you to complete.
These units of competency Prepare and Produce Bakery Productscontains

the knowledge, skills and attitudes required for aBaker. It is one of the Core
Module at National Certificate Level II (NC II).
You are required to go through a series of learning activities in order to

complete each learning outcome of the module. In each learning outcome there
are Information Sheets, Resource Sheets and References 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
outcome. Get the answer key from the instructor and check your work honestly.
If you have questions, please dont 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 sometime

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 wont have to so the same training again. If you have qualifications or
Certificates of Competency from the previous trainings, show them to your trainer.
If the skills you acquired are still relevant to this module, they may become part of
the evidence you can present for RPL.
This learning material was prepared to help you achieve the required
competency, in Prepare and Produce Bakery Products. This will be the source of
information for you to acquire the knowledge and skills in this particular
independently and at your own pace with minimum supervision or help from your
instructor.
In doing the activities to complete the requirements of this module, please
be guided by the following:
Talk to your trainer and agree on how you will both organize the
training under this module. Read through the module carefully. It is
divided into sections, which cover all the skills, and knowledge you
need to successfully complete.
Work through all information and complete the activities in each
section. Read the information sheets and complete the self checks
provided. 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 are 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 that you need to
consider when you are completing the activities and it is important
that you listen and take notes.
You will be given plenty of opportunities to ask questions and practice
on the job. Make sure you practice your new skills during regular
work shifts. This way you will improve both your speed and memory
and also your confidence.
Talk to more experienced workmates and ask for their guidance.
Use self- check question 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 this module.
As you work through the activities, ask for written feedback on your
progress. Your trainer keeps feedback/ pre- assessment reports for
this reason. When you have completed these learning materials and
feel confident that you have had sufficient knowledge and skills, your
trainer will arrange as appointment with a registered assessor to
assess you. The results of the assessment will be recorded in your
Competency Achievement Record.
MODULE CONTENT
Qualification : Bread and Pastry Production NC II
Unit Of Competency : Prepare and Produce Bakery Products
Module Title : Preparing and Producing Bakery Products

Module Descriptor :
This module covers the knowledge, skills required by bakers and pastry
cooks (patissiers) to prepare and produce a range of high-quality bakery products
in commercial food production environments and hospitality establishments.This
module covers materials to use such as the CBLM information sheets, self-checks,
job sheets, operation sheets and performance criteria checklists.
Nominal Duration: hours
Learning Outcomes:
At the completion of this module you MUST be able to:

1. Prepare Bakery Products
2. Decorate and Present Bakery Products
3. Store Bakery Products
Competency Summary
Qualification : Bread and Pastry Production NC II
Unit Of Competency # 1 : Prepare and Produce Bakery Products
Module Title : Preparing and Producing Bakery Products
Introduction:
The aim of every food service business is to provide better quality of food to
satisfy its clients.
The module contains information and practices in preparing bakery
products according to standard recipes and desired product characteristics. It also
includes lessons in selecting ingredients wisely and weighing dry and liquid
ingredients. Appropriate equipment is used according to required and standard
operating procedures.
The module consists of three (3) learning outcomes. Each outcome contains
learning activities for both knowledge and skills, supported with information
sheets, self-checked and job/operation sheet gathered from different sources.
Before you perform the manual exercises, read the information / and answer the
self-check provided to confirm, to yourself and to your instructor that you are
equipped with knowledge necessary to perform the skill portion of the particular
learning outcomes.
Upon completion of this module you have to submit to your instructor for
assessment. You will be given a certificate of competency as a proof that you met
the standard requirements (Knowledge & Skills) for this module. The assessment
could be in different methods as prescribed of the Competency Standard.
Learning Outcomes :
On completion of this module, the trainee should be able to:

1. Prepare Bakery Products
2. Decorate and Present Bakery Products
3. Store Bakery Products
Assessment Criteria:
After completion of the lesson in this unit, the trainee/ student should be
able to:
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
4. Bakery products are baked according to techniques and appropriate
conditions; and enterprise requirement and standards
5. Required oven temperature are selected to bake goods in accordance with
the desired characteristics, standards recipe specifications and
enterprise practice
6. A variety of fillings and coating/icing, glazes and decorations for
bakeryproducts are prepared according to standard recipes, enterprise
standards and/or customer preferences
7. Bakery products are filled and decorated, where required and
appropriate, in accordance with standard recipes and/or enterprise
standards and customer preferences
8. Bakeryproducts are finished according to desired product characteristics
9. Bakeryproducts are presented according to established standards and
procedures
10. Bakeryproducts are stored according to established standards and
procedures
11. Packaging are selected appropriate for the preservation of product
freshness and eating characteristics.
Prerequisite: none
Learning Outcome Summary
Prepare Bakery Products

Learning Outcome # 1
Contents:
Baking ingredients and its function
Essential utensils and equipment
Steps in measuring ingredients
Basic Baking Mix Methods
Temperature Guide For Baking Bread
Checking doneness of bread
Characteristics of a good bread
How to prepare Banana Bread
1 Ingredients are selected, measured and weighed according to recipe
requirements
2 Appropriate equipment are selected and used in accordance with
manufacturers manual
3 Standard or enterprise recipes are used to produce a variety of hot,
cold and frozen desserts, appropriate for a variety of menus and
catering establishments
4 Creative and innovative desserts are produced using a range of
appropriate ingredients
Conditions:
Trainees must be provided with the following:
1 Practical work area
2 Equipment:
Refrigerator
Oven
Dough Roller
Mixer
Tools: supplies:
Knives all purpose flour
Pastry wheel cold butter
Mixing bowl margarine
Measuring cups white sugar
Measuring spoons salt
Wooden ladle water
Dinner plate Lard
Pastry blender skimmed milk
Rolling pin yeast
Baking sheet baking powder
Pie plate bread flour
Pastry or piping bag
Weighing scale
3 Training Materials
Information Sheets
Self checks
Model answers
Task Sheets
Procedural Checklist
Assessment Methods:
Demonstration with questioning
Observation with questioning

Learning Experiences
Learning Outcome 1
Prepare Bakery Products
Learning Activities Special Instructions
Read Information Sheet 1.1-1: If you have difficulty understanding

Baking ingredients and its function the information, dont hesitate to ask
your trainer for clarification
Answer Self Check 1.1-1 Compare the answers to the answer

keys 1.1-1

Essential utensils and equipment the information, dont hesitate to ask

keys 1.1-2

Steps in measuring ingredients the information, dont hesitate to ask

keys 1.1-3

Basic Baking Mix Method the information, dont hesitate to ask

keys 1.1-4

Temperature Guide For Baking the information, dont hesitate to ask
Bread

keys 1.1-5
Checking doneness of bread the information, dont hesitate to ask

keys 1.1-6

Characteristics of a good bread the information, dont hesitate to ask
Answer Self Check 1.1-7: Compare the answers to the answer

keys 1.1-7
Perform Operation Sheet on how Present your output to your trainer

to operate an oven for evaluation
Perform Job Sheet 1.1-8 Evaluate your own work using the
performance criteria.
How to prepare Banana Bread
Present your finished product to
your trainer for evaluation.
Information Sheet 1.1-1

Ingredients and its function
Learning Objective: After reading this INFORMATION SHEET,
YOU MUST be able to familiarize yourself of the different
bakery ingredients.
Flour Flour is the major ingredient for any bakery product .Wheat flour
special characteristic like gluten makes it most suitable for bakery product.
Gluten is protein like substance which provides network like structure. Its
other properties are extensibility and resistance. Moisture content of flour
should be less than 10 %.
Fats main function in the bakery product is to retain moisture in the
Sproduct . Categories of fat used in bakery are hydrogenated vegetable oil,
hrefined ground nut oil sunflower oil , coconut oil , palm oil , palm kernel oil.
o
rLLiquid is added to the flour and fat to bind the ingredients together and
ticonvert them into pliable dough. Usually water is the liquid agent although
eqother ingredients such as milk, cream, eggs or buttermilk may be called for.
nu
iiSalt
n All bakery products contains salt, usually just a pinch but sometimes up to 1
d
gteaspoon. Salt is added to enhance the flavor of the other ingredients.
Sugar Sugar provides sweetness to the product and also act as
preservative. Sugar can be used in crystal as well as grounded form .Sugar
grinding helps to break sugar crystal into powder form. Sugar solution has
gained popularity in usage .sugar solution (invert sugar) has advantage as it
gets easily mixed with in the dough .sugar also provides color to the product
Flavorings Ingredients such as herbs, spices, nuts or cheese may be
used to flavor bakery products
Self- Check 1.1-1
Bakery ingredients and its function
__________1.is to retain moisture in the product

__________2.used to flavor bakery products
__________3.is added to enhance the flavor of the other ingredients
__________4.provides sweetness to the product and also act as preservative
__________5.to bind the ingredients together and convert them into pliable
dough
Answer Key to 1.1-1

Bakery ingredients and its function
1. Shortening
2. Flavorings
3. Salt
4. Sugar
5. Liquid
Information sheet 1.1-2

There are some basic tools associated with BAKING
Baking Sheetshave 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
Loaf Pan Loaf pans are used for most
quick bread recipes, such as banana
bread and zucchini bread. Metal, stone,
glass, and ceramic loaf pans all work
well for quick breads. Loaf pans can
also be used for yeast breads. The most
useful sizes are a 9 x 5 x 2 inch
loaf pans for larger loaves and 8 x 4
x 2 inch loaf pans for smaller loaves.
Darker loaf pans are good for crusty
yeast breads; however light aluminum
is best for sweet and quick breads so
they dont over-darken
Muffin Pans - Muffin pans are a

rectangular metal baking pan with six
or twelve cup, used to 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
Baking Cups- 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.
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
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.
Steamed Pudding Molds- A pudding

steamer is used for steaming some
puddings and breads. These pans are
typically molded of aluminum or tinned
steel with a tube in the middle and a
clip-on watertight lid to keep the bread
or pudding moist while baking. Breads,
such as Boston Brown Bread, and
puddings such as a traditional
Christmas pudding are best when
baked in a pudding steamer.
Souffl Dishes- Souffl dishes are round,
with deep, straight sides and decorative
ridges on the outside. They range in
size from cup up to 8 cups. Smaller
souffl dishes, also called ramekins,
can also be used to bake individual
souffls, custards, bread puddings or
crisps or cobblers.
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.
Measuring Spoons- 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.
Dry Measuring Cups- 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
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
Scales- 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.
Rubber or Silicone Spatulas- 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
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.
Wooden Spoons- Wooden spoons are
strong and durable, withstand heat,
wont scratch nonstick pans, and
perfect for stirring almost anything,
including hot liquids on the stovetop.
Flour Sifter- 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
confectioners sugar
Pastry Brushes- Pastry brushes are used

to brush liquid type ingredients onto
pastries or breads
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. 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.
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.
Doughnut Cutter- This is similar to a
round
Baking biscuit cutter, but with a smaller
Equipment
round cutter in the center to make the
doughnut or bagel hole.
Oven Thermometer- An oven thermometer

is useful for checking the accuracy of
your oven. You can also move the
thermometer to different positions in
your oven to check for hot spots.
hand electric mixer
Heavy duty
mixer
Heavy duty dough roller Refrigerator
Oven
Self-Check 1.1-2
______________1.is useful for checking the accuracy of your oven
______________2.used to brush liquid type ingredients onto pastries or breads
______________3.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
______________4.is a deep, beautifully fluted round mold, made of tinned steel

______________5.is similar to a round biscuit cutter, but with a smaller round
cutter in the center to make the doughnut or bagel hole.
Answer Key1.1-2
Essential tools and equipment
1. oven thermometer
2. pastry brush
3. whisks
4. brioche molds
5. dough cutter
Weighing and Measuring Weigh: The preferred method for determining

the amount of ingredients using a scale; to measure
off an amount equal in weight. Weights can be
determined in ounces, pounds, kilograms, grams, etc.
Measure: A device such as a graduated container used for measuring;

an evaluation or basis of comparison. Measurement can be determined in
solid ounces, fraction of a spoon, i.e., , , one cup, fluid ounces, cups,
quarts, gallons, etc.
Weighing and Measuring is Important
Recipes list amounts of ingredients by weight or measure. Both

weights and measures are listed for most ingredients on each USDA recipe.
We measure liquids and small amounts of dry ingredients and weigh larger
measurers of dry ingredients. Because weighing ingredients is quicker,
easier and more accurate, this method is used most often in quantity food
service. There is much less chance of error if 6 lbs. of flour are weighed than
if 24 cups of flour are measured.
By weighing and measuring ingredients correctly when preparing food, we

can:
Ensure a quality product every time,
Help control cost, and
Ensure that the food meets menu pattern requirements.
Both liquid measuring devices and dry measuring devices should be available.
A dry measure cup should not be used for liquids and vice versa.
Dry Measure Cups
Measuring Spoons
Liquid Measure Cup
A standard set consists of: t (tsp.)
t (tsp.)
1 t (tsp.)
Measuring spoons measure small amounts of ingredients such as

spices, salt, and flavorings. Each spoon holds an accurate amount when the
ingredient is leveled.
Nested Measuring Cups cup
A nested measuring cup set consists of: 1/3 cup

cup
1 cup
These cups measure small amounts of dry and solid ingredients, such
as salt, yeast, brown sugar and solid shortening. Each cup holds an accurate
amount when the ingredient is leveled
A Step-by-Step How To: Measuring Ingredients for Baking
To measure
flour, scoop
enough flour
to mound
over the top
of the
measuring
cup.
With a knife
or offset
spatula,
scrape the
excess flour
off the top of
the
measuring
cup
Next, lay the

flat edge flat
against the
top of the
measuring
cup
Draw the flat

portion
across the
flour to
perfectly
smooth the
top of the
flour
Self- Check 1.1-3
What are steps in measuring flour?
What are the steps in measuring coarse ingredients
What are the steps in measuring finely powdered ingredient
What are the steps in measuring fat (butter, lard, shortening?

Answer Key 1.1.3
Steps in measuring flour

To measure flour, scoop enough flour to mound over the top of the measuring
cup.
With a knife or offset spatula, scrape the excess flour off the top of the
measuring cup
Next, lay the flat edge flat against the top of the measuring cup
Draw the flat portion across the flour to perfectly smooth the top of the flour
It may take a few passes over the top of the flour to get an accurate measure
steps in measuring coarse ingredients

simply draw the edge over the top of the measuring cup or spoon.
steps in measuring finely powdered ingredient

in measuring spoons, use the edge of a knife or offset spatula to smooth the
top of the ingredient
steps in measuring fat (butter, lard, shortening

Use an offset spatula to transfer a large mound into the measuring cup. Press
the top of the fat to make sure it is packed tightly and that there are no air
bubbles
Use the edge of the spatula or a knife to smooth the top even with the top of
the measuring cup

Mixing methods are established ways of bringing together the ingredients
necessary for a baked good. Many recipes use random directions, but there really
is often a best way to bring ingredients together for a recipe. Take the muffin
method. This method is one of the easiest ways to bring ingredients together.
With this method you want a minimal mixing of the ingredients to prevent gluten
development--the binding of proteins in the flour into elastic strands. Overmixing
the ingredients in a recipe that uses the muffin method will result in cave-like
structures in the finished product. Knowing things like this about mixing
methods will allow you to get good results from recipes that have vague directions,
or unusual steps for mixing. It also allows you to create your own recipes if you
get good enough at it. The best recipes are often ones that correctly follow the
mixing methods, as these are more likely to have been made by someone who
knew what they were doing
Creaming Method Creaming refers to mixing the butter and sugar to

incorporate air.
Use room temperature butter and sugar, unless the recipe states otherwise.
Mix with a hand mixer or the paddle attachment on your stand mixer.
Blend until the color lightens and the butter becomes fluffy.
Reduce the mixer speed and slowly add the eggs and vanilla or other
flavorings.
Slowly add dry ingredients.
If other liquid ingredients are needed, alternate additions of wet and dry
(starting and ending with dry)
1. Sift dry ingredients together.

The method is as follows:
2. Blend liquid ingredients, except for eggs, together.
3. Cream butter and sugar on medium speed for about 10 minutes, or what the
recipe says.
4. Blend together egg yolk and egg white and add the eggs in a slow stream into
the butter and sugar. Cream on medium speed for 5 minutes.
5. With mixer on low speed, add 1/4th of the dry ingredients, then 1/3 of the wet
ingredients. Scrape and then repeat the process finishing with the dry
ingredients.
6. Mix until just combined. If you do this correctly you should get a smooth
batter. If you have lumps then you probably did not scrape the bowl properly
A 12 step process for making bread that in
modern times uses a standing mixer with a dough
The straight dough method
hook.
There is some inconsistency in the steps, but in
general they are:
1 - Scaling - Weighing out the ingredients and placing them in a bowl.
2 - Mixing - Mixing the dough, usually in a standing mixer with a dough
hook in modern times. It is best to start off at a lower speed to combine
ingredients and raise it later to develop gluten.
3 - Fermentation - The first rise where you allow the dough to expand as the
yeast feeds on the starch in the bread.
4 - Folding - Where you fold the dough to dispel Carbon dioxide, redistribute
the year, relax the gluten, and equalize temperature of the dough. This can
be done once or multiple times throughout fermentation. Follow the recipe.
5 - Dividing - Dividing the dough into the correct weight for the finished
product.
6 - Rounding - Reshaping the dough before the final shaping.
7 - Resting - Allow the gluten to relax and additional fermentation to occur.
8 - Markup and panning - Shaping the dough into its final shape and
placing it on a pan.
9 - Proofing - Allowing the dough to ferment and expand a final time.
Sometimes done in a warm proof box.
10 - Scoring and baking - Slashing the bread with a knife to allow for
expansion and baking it in the oven. Oven is often steamed to get the
appropriate crust color.
11. Cooling - Allowing the bread
Quick bread mixing methods to cool to room temperature.
12 - Storing - Storing the bread
appropriate
The muffin method - Used to create muffins, pancakes and waffles, or things
like banana bread and hush puppies, or certain cakes
Sift the dry ingredients together.

2. Blend liquid ingredients together.
3. Pour liquid ingredients into dry ingredients and mix until just combined.
It is quite easy to do muffins with a hand mixer or even with just a spoon
as only minimal mixing is required.
The biscuit method - Used for biscuits, pie crusts, scones, etc.
1. Sift the dry ingredients together.

2. Cut cold fat into the dry ingredients until a certain size
3. Blend liquid ingredients together.
4. Pour liquid ingredients into dry ingredients and fat and mix until just
combined.
Cookie mixing methods
The one-stage method - Used for cookies that use liquid fats.
The creaming method - Used for cookies that use solid fats.
The egg-foam method - Used for cookies that use egg-foam.
Self-check 1.1-4
1. Refers to mixing the butter and sugar to incorporate air

a. Sponge method
b. Straight dough method
c. Creaming method
2. It includes a 12 step process for making bread that in modern times uses a
standing mixer with a dough hook.
a. Biscuit method
b. Straight dough method
c. Muffin method
3. It involves muffin and biscuit method

a. Quick bread mixing method
b. Creaming method
c. One step method
4. Used for cookies that use liquid fats

a. Cookies method
b. One-stage method
c. Muffin method
5. Used to create muffins, pancakes and waffles, or things like banana bread
and hush puppies, or certain cakes
a. Muffin method
b. Creaming method
c. Cookies method
Answer Key 1.1-4

1. C
2. B
3. B
4. B
5. A

Bread Baking Guide
Oven Baking
Before the indoor electric or gas oven became a common household
appliance, most bread was baked in large wood fired masonry ovens,
communal ovens, or over and open fire. The large masonry ovens yielded
excellent results; however, other methods, such as open fire baking, resulted
in bread loaves that were inconsistent in texture, flavor, and doneness.
Preheating The Oven It is important to set and preheat the oven to the
proper temperature as called for in the bread recipe. Most breads require a
specific baking temperature that must remain constant to achieve the proper
results. Many basic breads, containing only flour, water, and yeast, are baked
at high temperatures, usually 400F and above, while breads containing
enrichments, such as eggs, milk, or butter, are baked at lower temperatures.
Some bread recipes call for the dough to be placed in a very hot oven for a
short time and then the temperature is lowered for the remainder of the
baking time. This technique simulates the cooking temperatures of old
fashioned wood-fired masonry ovens in which the bread dough received an
initial blast of very hot air followed by a gradual cooling after removal of the
embers
Adding Moisture While Baking

The level of moisture in the oven is an important factor in achieving
proper results when baking bread. Moisture, in the form of steam, allows the
bread to form a thin, golden crust while allowing the interior to remain soft
and moist. It is often beneficial to add moisture to the oven either before the
bread is placed in the oven or during the baking process. There are a number
of methods for adding moisture to the oven.
Baking Process
The heat of the oven transforms the moisture in the bread dough into
steam causing the bread to rise rapidly. The yeast in the dough continues to
produce carbon dioxide gas, contributing to the rising action of the baking
bread. Usually within the first 10 minutes of baking, the temperature of the
dough has increased to a level that kills the active yeast cells, ending the
rising action. The final shape and size of the bread is set and the crust begins
to form. The oven door should not be opened before this stage is completed.
Further baking allows the natural sugars in the dough to caramelize, which
results in the golden brown color that is characteristic of many varieties of
bread.
Chemical leavening agents used in quick breads cause carbon dioxide

gas to form when the liquid ingredients are blended with the chemical
leavening agent and other the dry ingredients. The chemical leavening
agents become even more active when exposed to the heat of the oven,
causing rapid rising. It is important to mix the ingredients only until just
blended and place the batter or dough in the oven immediately. Over mixing
and/or a delay in baking the batter or dough will allow too much carbon
dioxide gas to escape, resulting in a collapsed loaf.
Bread Baking Times
The baking time for different breads is determined by the instructions
in the recipe. This should be followed closely, but variables such as the
quality of the oven, the temperature calibration, the humidity level, and
altitude may affect the suggested baking time. A convection oven will reduce
the baking time, but some experimentation may be required before the
proper baking time can be determined when using this feature.
Although there are exceptions, baking times for the majority of breads
usually fall within the following ranges:
Hearth breads, large country-style rounds, and

35 to 50 minutes
breads baked on flat surfaces
Basic breads baked in loaf pans and other

45 to 60 minutes
containers
Thin flat breads 5 to 15 minutes
Thicker flat breads 15 to 25 minutes
Quick breads 45 to 75 minutes
Rolls and Buns 15 to 20 minutes

Self-check 1.1-5
Bread Baking Guide
Give the ranges of the following:
1. Thin flat breads
2. Rolls and Buns
3. Basic breads baked in loaf pans and other containers
4. Quick breads
5. Hearth breads, large country-style rounds, and breads baked on flat

surfaces
Answer Key 1.1-5
Bread Baking Guide
5 to 15 minutes
15 to 20 minutes
45 to 60 minutes
45 to 75 minutes
35 to 50 minutes
Checking Doneness of Bread
Checking Doneness
There are no scientific methods for determining whether or not

bread has been baked to the optimum doneness. Unlike some food
items, such as meat, in which a meat thermometer can be used
to determine proper doneness, the doneness of bread is usually
determined by the senses alone. An experienced baker can readily
determine doneness even when the baking time may differ from day
to day due to temperature and humidity factors. A loaf requiring 30
minutes baking time on a particular day may require 35 minutes on
another day, so it is never wise to strictly adhere to the baking time
suggested in the recipe, which is provided only as a guideline.
Using the baking time in
the recipe as a guide, begin to
check for doneness a few
minutes before the suggested
baking time has elapsed,
especially if the crust is
becoming too dark. The crust
on most basic breads should be
golden brown.
The bread should feel firm, but not too hard, which would
indicate that the bread is probably overdone. If the bread is too
spongy, it usually indicates that it is undercooked, which is a
common problem encountered by the inexperienced home bread
maker.
One of the best indicators

of proper doneness is to tap the
underside of the bread with
your knuckles and listen to the
sound. A hollow sound
indicates that the bread is
done, while a dull sound
indicates an underdone loaf.
1 . When the color is a rich

golden brown.
Tests For Determining When Bread Is Done

2. When the loaf shrinks away
from the sides of the pan.
3. When the sides of the pan sizzle when touched with a damp finger.
4. When a clean toothpick inserted comes out free from any particles of the
dough.
5. When the loaf gives a hollow sound on being tapped
Self-check 1.1-6
How do you check doneness of bread?

Answer Key 1.1-6
The bread should feel firm, but not too hard
tap the underside of the bread with your knuckles and listen to the sound. A
hollow sound indicates that the bread is done
When the color is a rich golden brown.
When the loaf shrinks away from the sides of the pan.
When the sides of the pan sizzle when touched with a damp finger.
When a clean toothpick inserted comes out free from any particles of the
dough.
When the loaf gives a hollow sound on being tapped

Characteristics of a Good Bread
Size and Shape - A medium-sized loaf made of dough weighing from one
pound to one and one-quarter pounds costs less to bake and is more likely to be
thoroughly baked than a very large loaf. A moderate-sized loaf is about four or five
inches deep, eight or nine inches long, and four or five inches wide. The careful
shaping of the dough is the first step necessary in making a well-shaped loaf of
bread.
Color - Bread should have a good bloom and be golden brown in color with a
depth of crust on top, bottom and sides. The crumb should be cream-white in
color with no dark streaks through it. A greyish color indicates poor flour or poor
handling of the dough.
Texture- Nothing is more difficult to describe than texture, nothing more

indicative of quality. Perfect texture of the crumb depends on kneading the dough
until it is smooth and elastic and until it can be kneaded on an unfloured board
without sticking. It depends on having the dough rise to double or treble its size
once or twice before it is made into the loaf, and once in the tins. It depends on
careful baking. To determine the texture of the crumb, cut the loaf in two. The
holes should be small and uniform with no streak near the bottom of the loaf and
no lumps through the loaf. Press the center of the loaf with the knuckles; if the
elasticity and moisture are right, the loaf should spring back to shape.
The crust should be smooth without large holes on the bottom and without
a split on one side of the loaf. If the top crust is rough it may be due to insufficient
kneading or to putting the dough into the tins before it is perfectly smooth.
Flavor and Odor - A well-made, well-baked loaf will taste slightly sweet,
neither too fresh nor too salty, and will have no suggestion of acidity, rawness or
mustiness.
Self-Check 1.1-7
1. What are the characteristics of a good bread in terms of:

Size and shape
Color
Texture
Flavor and odor

Answer key 1.1-7
Size and shape-A moderate-sized loaf is about four or five inches deep, eight
or nine inches long, and four or five inches wide
Color - Bread should have a good bloom and be golden brown in color with a
depth of crust on top, bottom and sides
Texture- To determine the texture of the crumb, cut the loaf in two. The holes
should be small and uniform with no streak near the bottom of the loaf and
no lumps through the loaf. Press the center of the loaf with the knuckles; if
the elasticity and moisture are right, the loaf should spring back to shape.
Flavor and Odor - A well-made, well-baked loaf will taste slightly sweet,
neither too fresh nor too salty, and will have no suggestion of acidity, rawness
or mustiness
Operation Sheet 1.1-8

Title : Operating Oven
Performance Objective: Know how to operate oven
Equipment : deck oven
Steps/Procedure:
1. Set temperature control and then turn on blower fan
2. When the oven temperature reaches set level, the indicator light will turn on.
3. Place food on racks at the desired level. Products cook more evenly when
placed on middle racks.
4. When baking cakes or quick breads with soft batter, turn off the fan until
the batter is set. Then turn back on. The fan cause ripples on a batter before
it is set.
5. Close the oven door to begin baking.
6. Set timer to desired cooking time.
7. Oven light may be turned on during the cooking process to check the
product.
8. When product is done, open doors and remove the product from the oven.
Know where the product will be placed before you remove the pan from the
oven.
9. Close doors and turn oven off.
Note:
Used the prescribe template for inspection (Checklist attached)
Assessment Method:
Demonstration/ Performance Criteria Checklist
JOB SHEET 1.1-8
Title : How to prepare Espesyal Ensaymada
Performance Objective:
Given the necessary supplies/materials, tools, equipment, you
should be able to prepare Banana Bread
Supplies/Materials :
1 kilo 1st class Flour or Bread Flour
1 c. sugar
2 C. Liquid Ingredients (eggs, Evap Milk,Water)
1 or 2 T. Dry Yeast
1 tsp. salt
C. Buttercup or Margarine
c. Lard
1 Box Cheese
Tools :
Mixing bowl, Pastry Brush
wooden ladle Dough Cutter
measuring spoon and cups
baking sheet
Rolling Pin
Equipment :
Beaker
oven
Straight Dough Methods

Procedures 1. Grease Baking Sheet
2. Mixed all dry Ingredients

according to required accurate
measurement.
3. Add all liquid Ingredients

according to required accurate
measurement.
4. Mixed all Ingredients thoroughly.
5. Knead the Dough within 1 Hour

until it becomes elastic.
6. Let the dough rise within 60-80

minutes.
7. Portion the Dough with the desire

Measurement.
8. Flatten the portion dough then

brush with butter. Filled with
cheese and roll. Form
ensaymada shape. Place into
baking sheet. Brush with
eggwash, Let rest for 15 minutes.
9. Place bread into the oven. Bake

for 30-45 minutes with 180F
10. Check the doneness of the

bread by putting the cake tester
at the middle when it comes out
clean the dough are already done.
Performance Criteria Checklist

Job Sheet 1.1-8
Criteria Yes No
1. Grease Baking Sheet.
2. Mixed all dry Ingredients according to required accurate

measurement.
3. Add all liquid Ingredients according to required accurate
measurement.
4. Mixed all Ingredients thoroughly.
5. Knead the Dough within 1 Hour until it becomes elastic.
6. Let the dough rise within 60-80 minutes.
7. Portion the Dough with the desired size.
8. Flatten the portion dough then brush with butter. Filled with
cheese then roll. Form ensaymada shape. Place into baking
sheet. Brush with egg wash (egg yolk with milk). Let rest for
another 15 minutes.
9. Place bread into the oven. Bake for 30-45 minutes with
180F
10. Check the doneness of the bread by putting the cake
tester at the middle when it comes out clean the dough are
already done.
Trainees Name: ________________________

Date: __________________________________
Comments/suggestions:
Name of Trainer: ______________________

Date:________________________________
Learning Outcome # 2 Decorate and Present Bakery Products
Contents:
1. Different decorations, fillings, coatings/icings and glazes for bakery
products.
2. Guidelines in presenting bakery products.
3. Prepare Bread Rolls and decoration
1 A variety of fillings and coating/icing, glazes and decorations for
bakery products are prepared according to standard recipes,
enterprise standards and/or customer preferences
6. Bakery products are filled and decorated, where required and
appropriate, in accordance with standard recipes and/or enterprise
standards and customer preferences
7. Bakery products are finished according to desired product
characteristics
8. Bakery products are presented according to established standards
and procedures
Conditions:
1 Practical work area
4 Equipment:
Refrigerator
Tools:
Knives
Measuring cups
Measuring Spoon
Apparatus:
Weighing scale
Utensils:
Sifter
Mixing bowl
Ladle
Wooden spoon
5 Training Materials
Information Sheets
Self checks
Model answers
Task Sheets
Assessment Methods:
Written test
Performance test
Learning Outcome
Decorate and Present Bakery Products
If you have difficulty
1. Read Information Sheet 2.1-1
understanding the information, dont
Different decorations, fillings,
hesitate to ask your trainer for
coatings/icings and glazes for
clarification
bakery products
Compare the answers to the
2. Answer Self Check 2.1-1
answer keys 2.1-1

Guidelines in presenting bakery
products
clarification
answer keys 2.2-2

Prepare Bread Rolls and
decoration
clarification

answer keys 2.2-3

Different decorations, fillings, coatings/icings and glazes for bakery products
Learning Objective:
After reading this INFORMATION SHEET, YOU MUST be able to

DECORATIONS Glazes and jellies
Icing
Chocolates
Sprinkled icing sugar
Fresh and preserved/ crystallized fruits
Fruit purees
Nuts, whole or crushed
Colored/flavored sugar
Marzipan coating
Icings and Frostings
Are mixtures placed all over the cake to make it more appealing and
enhance its flavor. Though icings and frostings serve the same purpose in cakes,
they are different in their respective preparation and ingredients.
An icing either a fluffy or thin mixtures. Fluffy icing is a cooked sugar
mixture containing egg whites or yolks, stiff enough to spread in swirls on cakes.
Thin icing, on the other hand contains only sugar and liquid and may either be
cooked or simply spread with a plastic brush.
A frosting is a thick mixture which may either be cooked or uncooked, used
only on cakes. There are two kinds of frosting butter and cooked. Frosting is and
uncooked mixture made by creaming butter, sugar, a small amount of liquid, and
flavoring. It is also known as butter icing. Cooked frosting is a combination of
temperature attention. A good example of cooked frosting is fudge frosting.
Frosting and Icings- Icings are sweet coverings or watering in which sugar
is the predominant ingredient. The materials used and the manner in which they
are mixed determine the type of icing.
CONFECTIONERS SUGAR OR POWDERED SUGAR is used in the

preparation of flat icing and butter cream.
GRANULATED SUGAR- is used for icings that are made into syrup before
adding to the other icing ingredients.
Self Check 2.1-1
Different decorations, fillings coatings/icings and glazes for bakery products
1. What are mixtures placed all over the cake to make it more appealing and
enhance its flavor?
2. What are the different decorations and fillings for pastry?

Answer to Self Check 2.1-1
1. What are mixtures placed all over the bread to make it more appealing and
enhance its flavor?
Icings and frostings
2. What are the different decorations and fillings for bakery?

Glazes and jellies
Icing
Chocolates
Fruit purees
Nuts, whole or crushed

Colored/flavored sugar
Marzipan coating
Fillings:
Strawberry Pastry Filling
Strawberry Glaze
Red Raspberry Pastry Filling
Pineapple Pastry Filling
Peach Pastry Filling
Lemon Pastry Filling
Cream Cheese Pastry Filling
Coconut Pastry Filling
Chocolate Bavarian Pastry Filling
Cherry Pastry Filling

Guidelines in presenting bakery products
Learning Objective:
After reading this INFORMATION SHEET, YOU MUST be able

understand the structure of meat to be acquainted with guidelines in
presenting bakery products
GUIDELINES IN PRESENTING BAKERY PRODUCTS Cleanliness and

hygiene of the display
units, windows, trays
employee, etc.
Correctly organize products. Present the products divided into their category.
Quick bread/ unleavened bread
When presenting the products on shelves or in display units, there should be

enough units to avoid the client suspecting there is a lack of product.
Signs or labels indicating the name of each products they easy to identify.
Information at the point of sale: posters with photographs of the product, new
products etc
Put in a clean plate and add garnishing
Self Check 2.1-2

Guidelines in presenting pastry products
TRUE OR FALSE
1. _______ Information at the point of sale: posters without photographs of the

product, new products etc
2. ______ When presenting the products on shelves or in display units, there

should be enough units to avoid the client suspecting there is a lack of
product.
3. ______Cleanliness and hygiene of the display units, windows, trays

employee, etc.
4. _______Signs or labels indicating the name of each products they easy to
identify.
5. _______ Do not organize products. Present the products divided into their
category
Answer to Self Check 2.1-2

Guidelines in presenting pastry products
1. F
2. T
3. T
4. T
5. F
JOB SHEET 2.1-6
Title: Prepare Bread Rolls and decoration
Performance Objective:
Given the necessary supplies/materials, pastry tools, pastry equipment,
you should be able to prepare puff pastry pie lids and decoratons.
Supplies/Materials :
flour, butter ,water, milk, salt, egg
Tools :
bowl, wooden spoon, pie plate, measuring spoon and cups, rolling pin,
baking sheet, wire whisk, pastry blender, pastry cutter
Equipment : oven
Procedures:
1. The one on the left used a spiral

and sesame seeds and the other two
are dusted with flour and then cut
with a razor or X-Acto knife.
2. To make the spiral rolls, divide the
roll dough in two and roll each half
on the counter using both of your
hands
3. Then twist one over the other to

create a braid
4. Wrap one end around the other to

create a wreath, making sure you
leave a center in the middle because
the dough will rise while proofing.
5. After the dough has risen to double

its size, use a pastry brush to brush
a little beaten egg over the top of the
roll
6. Then sprinkle with sesame seeds
before baking
7. For the round roll, dust lightly with

flour using either a flour sifter or a
fine mesh strainer.
8. Then use a razor or X-Acto knife to

cut a swirl in the dough and bake.
Assessment Method: Demonstration/ Performance Criteria Checklist
Procedural Checklist 1.1

Bread rolls and decoration
During the performance of the activity did the trainee follow the steps by step
procedure?
Trainees Name: ________________________________ Date: ___________________
Procedure YES NO
1. The one on the left used a spiral and sesame seeds

and the other two are dusted with flour and then cut
with a razor or X-Acto knife.
2. To make the spiral rolls, divide the roll dough in two
and roll each half on the counter using both of your
hands
3. Then twist one over the other to create a braid
4. Wrap one end around the other to create a wreath,

making sure you leave a center in the middle because
the dough will rise while proofing.
5. After the dough has risen to double its size, use a
pastry brush to brush a little beaten egg over the top
of the roll
6. Then sprinkle with sesame seeds before baking
7. For the round roll, dust lightly with flour using either
a flour sifter or a fine mesh strainer.
8. Then use a razor or X-Acto knife to cut a swirl in the
dough and bake
Comment
Trainers Name and Signature: ____________________________________
Date: ______________________

Learning Outcome # 3 Store Bakery Products
Contents:
Proper Food Storage and Handling
Types, functions, elements and importance of packaging
1. Bakeryproducts are stored according to established standards and
procedures
2. Packaging are selected appropriate for the preservation of product
freshness and eating characteristics
Conditions:
1. Practical work area
2. Equipment:
Refrigerator
Materials
Cellophane
Containers
Cartoons
Wrapper
3. Learning Materials
CBLM
Computer
4. Training Materials
Information Sheets
Self checks
Model answers
Task Sheets
Assessment Methods:
Written test
Performance test
Learning Outcome 3
Store Pastry Products

understanding the information,
Importance of storing bakery
dont hesitate to ask your trainer
products
for clarification
Compare the answers to

the answer keys 3.2-1

understanding the information,
Different Packaging used for storing
dont hesitate to ask your trainer
breads
for clarification
Compare the answers to
the answer keys 3.1-2

Importance of storing bakery products
Learning Objective: After reading this INFORMATION SHEET, YOU
MUST be able to understand the proper storing and
packaging of bakery products.
Importance of Proper Food Storage and Handling Perishable foods need to

be transferred immediately to
refrigerated or frozen storage
o
area. Refrigerated storage should be at 45 F or below. Because proper air
circulation is important, it is a requirement that the food be packed loosely.
Refrigerated food should also be covered to prevent foreign matter from getting into
it, to keep moisture within, and to prevent unpleasant odors and flavors from
being absorbed.
The storage at staples (canned and perched foods and other that do not
require refrigeration) in the dry storeroom should be given important
consideration. Storage temperature for canned goods should be between 60-70 oF.
It should also have allow humidity and proper ventilation to help prevent rust and
rotting. Bright lights and direct sunlight should be avoided. Food should also be
protected from rodents, insects and other pests. In general, proper storage and
handling helps in maintaining the quality standard of each food item.
Essential Equipment for Dry Storage Area
For an efficient, sanitary, economical storage of non-perishable on food

items not requiring refrigeration.
The following illustrates some of the typically styles of metal shelves:
1. Open Wire: This type offers maximum visibility of shelf content and allows
maximum air circulation.
2. Flat Solid: Shelving is ideal for containing spills.
3. Embossed: This type provides improved circulation under stored items.
4. Louvered-embossed: This type promotes uniform temperature and air flow.
Bins may be semi-enclosed, rectangular or round container, open to top,

with or without lift-off, sliding or hinge-covered. Floor type bins are usually
mobile, or a height convenient enough to roll under a shelf.
The dry storage area must provide adequate space and should be located
near the receiving and food preparation areas. As much as possible, the storeroom
should occupy the same level as the kitchen to facilitate the movement of supplies
and equipment and also to maintain security.
The freezer is a place to store baked goods (except for those with fresh fruit,
custards, whipped cream or other perishable items). The general rule is that the
quicker you freezer freezes the baked good, the less damage you will do. Freezers
that are not self-defrosting keep foods longer and without as many problems
(freezer burn, frost, etc.) than those that are not. That's because the food doesn't
have to go through constant freezing and quick thawing cycles to prevent ice build
up in the freezer.
Bread is best stored at room temperature for 2 - 3 days, and not in the
refrigerator because it hastens staling and the bread dries out. Science tells us
that the staling process takes place faster at the cooler temperature ranges of a
refrigerator than at room temperature. For long term storage, freeze the bread for
up to 2 - 3 months. However, in hot and humid weather, many store their bread
well-wrapped in the refrigerator. The colder temperature discourages the growth of
mold, which is of greater concern in a humid climate. If the loaf is made with
perishable ingredients, like meat or cheese, do refrigerate the loaf. If the bread is
heavy with nuts and raisins, some recipes may direct you to do it also for fear of
mold forming before they stale.
Before storing, be sure to allow fresh-baked bread to cool at least 20 to 30
minutes before you cut slices and at least an hour before you bag it for storage. If
stored in plastic before it has completely cooled, the warm bread will "sweat" inside
the bag, and you'll end up with a soggy crust. When bread has lost its freshness,
you can also dry the bread on the counter and make bread crumbs or stuffing..
To store breads at room temperature
Bread is always best the day it's baked, but can also be stored
Suggested shelf life at room temperature: 1. One day: French and Italian
breads
2. 2 to 3 days: Regular bread
loaves
3. 3 to 5 days: Rye Bread
4. 2 to 3 days: Pain de Campagne, San Francisco Sourdough, Whole Wheat
Multigrain
Thaw at room temperature: It prefers to first thaw
my wrapped frozen bread at room temperature and then
To thaw frozen bread:
reheat in oven. When thawing bread in its wrappers, it
helps to retain any moisture that was lost during the
freezing process and the bread won't dry out. The bread
will also taste more freshly baked. Don't thaw bread in a warm oven or outside the
bag because it will result in a very dry loaf. Loaves generally take 2 to 3 hours to
thaw. If you want to thaw just 1 or 2 slices, take what you need from the freezer
and wrap in plastic wrap and let sit on the countertop. You can also toast the
slices right from the freezer. To reheat bread, when thawed, heat unwrapped in an
oven at 350 degrees for 10-15 minutes.
Thaw in an oven: If you are in a hurry, thaw bread unwrapped in the oven.
However, the bread will dry out more than if thawing at room temperature. To do:
discard the bread's wrappers, rewrap the bread in aluminum foil, and place it in a
350 degree oven for about 20 to 40 minutes, depending on the density of your
bread and how frozen the loaf is.
Factors to be considered in storing bakery products 1. Consideration of

temperature, light and
air exposure
2. Use of appropriate containers
3. Labeling
4. Display cabinets including temperature-
5. controlled cabinets to cool or warm
6. Refrigeration, chilling and freezing
7. Length of time in freezer /cool storage
Self Check 3.1-1

TRUE or FALSE
1. The oven is a place to store baked goods
2. Bread is best stored at room temperature for 2 - 3 days
3. If the loaf is made with perishable ingredients, like meat or cheese, do

refrigerate the loaf
4. Before storing, be sure to allow fresh-baked bread to cool at least 20 to 30

minutes before you cut slices and at least an hour before you bag it for
storag
5. Thaw bread in a warm oven or outside the bag because it will result in a
very dry loaf
Answer Key 3.1-1

1. F
2. T
3. T
4. T
5. F

Different Packaging used for storing breads
PACKAGING - maybe defined as the activities of designing and producing the

container or wrapper for the product.
ELEMENTS OF PACKAGING 1. PRODUCT the item for ultimate consumption

by the user.
2. PRIMARY PACKAGE - package in direct contact with the product.

3. SECONDARY PACKAGE consumer or multi- store package.
4. SHIPPING CONTAINER the physical distribution unit.
5. FITMENTS- partitions, collars, cell, cushioning, and others
6. TERTIARY PACKAGING- unit loads or similar groupings of secondary

packages.
FUNCTIONS OF PACKAGING
1. CONTAIN- hold the product.
2. PROTECT AND PRESERVE the product in its long journey from the
manufacturer to the consumer.
3. TRANSPORT AND STORAGE the demands of transport and storage have

lead to the development of numerous bulk packaging and palletization
system.
4. INFORM packaging sends a message; it says something about the content

to the consumer and other related text.
5. PROMOTE Attracts attention and interest of the consumer in buying the

brand; the packaging is the silent salesman of the product.
Bakery Food Containers
Choosing the best container in which to store or present bakery foods

depends on what type of bakery product you have, how long it will be in the
container and whether you are keeping the product yourself or giving it to
someone else. The good news is that most households will already have containers
that are ideal for baked goods.
Short-Term Storage Containers

If the baked goods are to be eaten the same day, storing them in cardboard
boxes of the kind used by professional bakers and confectioners should not be a
problem. Such boxes, available in flat pack form, are readily available in the
cookery sections of many department stores. If the baked products are to be given
as a gift, the boxes, which usually come in white, can be decorated with attractive
stickers or tied up with pretty ribbons.
Medium and Long-Term Storage Containers
If the baked goods are to be kept for several days or weeks, airtight
containers are needed to keep them fresh. Sealable plastic boxes with airtight lids
are available from department stores. Tin boxes are also suitable for medium and
long-term storage. Many cookie and some candy companies sell their products in
tins. These are perfect to reuse as containers for baked products. Smaller baked
products, such as cookies, can be stored in glass jars and will keep fresh for
several weeks, depending on the type of cookie.
Special Cake Containers
Many people keep a tier of their wedding cake as a memento. These can be
frozen, but solid fruitcakes will last months or even years in an airtight container.
Cookery stores sell airtight glass containers that also have glass lids. These are
perfect for displaying a wedding cake tier as a decorative memento. Pretty tin boxes
with romantic decorations can also be an attractive way to store special cakes as
long as they are airtight.
Freezable Containers
Many baked goods can be stored in a freezer. Most plastic boxes can go in
the freezer and these are a good way of protecting baked foods from being damaged
while in storage. Plastic freezer bags are also suitable containers for baked goods
in the freezer as long as they are properly sealed to prevent the food getting frost
damage. Lidless containers, such as bowls, can also be used as containers for
baked goods in the freezer as long as they protected by a sealable plastic freezer
bag.
IMPORTANCE OF PACKAGING Packaging prevents food from contamination
caused by microorganisms.
Packaging protects food from physical damage

caused by handling and shipping.
Packaging prevents food insects and rodents.
Packaging delays the effects of heat, oxygen, moisture and light that caused
undesirable change in foods such as loss of color and crispness, rancidness,
growth of molds, and drying.
Packaging regulates the moisture in food.
Packaging contributes to the appearance and attractiveness of food.
Self Check 3.2-2

TRUE or FALSE:
________ 1. Most plastic boxes can go in the freezer and these are a good
way of protecting baked foods from being damaged while in storage.
________2. PACKAGING maybe defined as the activities of designing and
producing the container or wrapper for the product.
________3. Packaging do not regulates the moisture in food.
________4.Packaging prevents food from contamination caused by

microorganisms.
________5. Packaging do not contributes to the appearance and

attractiveness of food.
Answer Key 3.2-2

TRUE or FALSE:
1. T
2. T
3. F
4. T
5. F
6. EVIDENCE PLAN
7. MODULE TITLE 8. Preparing and Producing Pastry Products

9. LEARNING 10. Prepare puff pastry apple tarts
OUTCOME
11. Ways in which evidence will be collected:
Demonstration w/ oral questioning

[tick the column]
12.
13.
14.
15. The evidence must show that the
candidate
1. Required ingredients are selected, measured and
weighed according to recipe or production 19. 20. 21.
requirements and established standards and
procedure
2. Appropriate equipment are used according to
23.
required bakery products and standard operating 22. 24.

procedure
3. Required oven temperature are selected to bake 25. 27.
goods in accordance with the desired 29.
characteristics, standards recipe specifications and 28.
enterprise practices 26.
4. A variety of fillings and coating/icing, glazes and 30.
decorations for bakery products are prepared 32.
33.
according to standard recipes, enterprise standards
and/or customer preferences 31.
Date Developed: Document No.

Preparing and Developed by: Page 76
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5. Bakery products are stored according to 34. 35.
established standards and procedures 36.

6. Packaging are selected appropriate for the
37. 38.
preservation of product freshness and eating 39.

characteristics
40.
41. Pre 42. 43. 44.

pared by: D
45. Ch 46. 47. 48.

ecked by: D
49.
50.
51.
52. OBSERVATION CHECKLIST
53.
54. Candidate name:
56.
55.
57. Assessor name:

59.
58.
60. Assessment Center :

62.
61.
63. Unit of Competency:

65.
64.
66.

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67. Learning Outcome:
69.
68.
70. Instructions for the assessor:

71. Observe the candidate prepare and produce bakery products within
thirty (45) minutes with the following specific tasks:
72.
1. Set up the utensils, tools and equipment in the workstation.
2. Prepare ingredients and garnishes needed
3. Prepare and produce bakery
4. Clean work areas as well as the tools and equipment
5. Describe the assessment activity and the date on which it was undertaken.
6. Place a tick in the box to show that the candidate completed each aspect of the activity
to the standard expected in the enterprise.
7. Ask the candidate a selection of the questions from the attached list to confirm his/her
underpinning knowledge
8. Place a tick in the box to show that the candidate answered the questions correctly.
73. Complete the feedback sections of the form.
74.
Date of observation
75. Description of 76.

assessment activity
77. 79.
78. Location of assessment
activity
80. The candidate. 82.

81.

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1. Required ingredients are selected, measured and
weighed according to recipe or production
requirements and established standards and procedure
2. Required oven temperature are selected to bake goods
in accordance with the desired characteristics,
standards recipe specifications and enterprise
practices
3. A variety of fillings and coating/icing, glazes and
decorations for bakery products are prepared according
to standard recipes, enterprise standards and/or
customer preferences
4. Bakery products are stored according to established
standards and procedures
5. Packaging are selected appropriate for the preservation
of product freshness and eating characteristics
83. Did the candidates overall performance meet Yes No
the standard?
84. NAME OF TRAINEE: __________________________

85. DATE: ________________________________________
1. RATING SHEET FOR 86.
QUESTIONNAIRE
87. Questions to probe the candidates 88. S
2.
underpinning knowledge atisfac
tory
respon
se
90. 91.
Yes N
1. Where is the best place to store bakery products?

2. What are ingredients in making bread?
3. How do check doneness of bread products?

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4. What is the function of sugar in the baked products?
5. What is packaging?
92. The candidates 93. Sat 94. Not
underpinning knowledge was: isfactory Satisfact
ory
95.
96. Feedback to candidate
97. General comments [Strengths / Improvements needed
98. Ca 100.
ndidate Dat
signatur 99. e 101.
e: :
102. As 104.
sessor Dat
signatur 103. e 105.
e: :
106.
107.
108.
109.
3. MODEL ANSWERS TO 110.
1. QUESTIONS
Where is the best place to store bakery products?
111.
112. Answer: freezer or chiller

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2. What are ingredients in making bread?
113.
114. Answer: flour, sugar, shortening, salt, liquid
3. How do check doneness of bread products?
115.
116. Answer: the color will turns to golden brown
4. What is the function of sugar in the baked products?
117.
118. Answer: it adds sweetness in the baked products
5. What is packaging?
119.
120. Answer: PACKAGING - maybe defined as the activities of
designing and producing the container or wrapper for the product
21. Candidate name: 22.
23. Assessor name: 24.
25. Project-Based 26.
Assessment:
27. Qualification: 28.
29. Date of assessment: 30.
31. Time of assessment: 32.

4. DEMONSTRATION with Oral
33. Instructions for demonstration
Questioning
121.
122.

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34. Given the necessary materials, tools and equipment,
the candidate must be able to prepare and produce pastry products
within thirty (45) minutes with the following specific tasks:
1. Set up the utensils, tools and equipment in the workstation.
2. Prepare ingredients and garnishes needed
3. Prepare and produce pastry
4. Clean work areas as well as the tools and equipment
123.
124.
125.
126.
127.
128.
129.
130. Materials and equipment
1. bakery ingredients
2. Fresh fruits and vegetables for garnish
3. bakery tools and equipment
4. Wash sink, garbage bag
5. Cleaning detergent and hand towel
131. OBSERVATION 132. to
show if
evidence is
demonstra
ted
133. During the demonstration of skills, the 134. 135. 136.

candidate: Y N N
140.
137. Required ingredients are selected, measured and 138.

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weighed according to recipe or production 139.
requirements and established standards and
procedure
141. Appropriate equipment are used according to 142.

143.
required bakery products and standard operating

procedure
144. Bakery products are stored according to 145. 146.

established standards and procedures
147. The candidates demonstration was:

148. Satisfactory Not Satisfactory
149.
5. 150.
6. RATING SHEET FOR 151. NAME OF TRAINEE:
QUESTIONNAIRE ____________________
152. DATE: __________________________________
153.
155. S
atisfac
tory
154. Questions to probe the candidates respon
underpinning knowledge se
156.
Yes
No
1. How will you measure one cup of flour?

2. How to use liquid measuring cup?
3. Identify the different equipment used in making bread?
4. How will measure small amount of ingredients?

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157.
158. The candidates 159. 161. Not
underpinning knowledge was: Satisfact
160. Sati
ory
sfactory
162. Feedback to candidate
163. General comments [Strengths / Improvements needed]

164.
165.
166.
167.
168.
169.
170.
171.
172.
173.
174.
175. Candid 177.
ate 176. D 178.
signature:
181.
179. Assess
or signature: 180. D 182.
183.
184.

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185.
186.
187.
188.
44. MODEL ANSWERS TO
189. QUESTIONS
190.
1. How will you measure one cup of flour?
191.
35.
192.
36. Answer: Sift and scoop the flour into the measuring cup,
then level with the use of spatula 193.
2. How to use liquid measuring cup? 194.

37. 195.
38. Answer: put the liquid measuring cup on a flat surface. 196.
Measure the amount of liquid into the desired marker line. Bend 197.
your knees and level your eyes to the marker line.
198.
39.
3. Identify the different equipment used in making bakery 199.

40. 200.
41. Answer: refrigerator, mixer, heavy duty dough roller 201.
4. How will measure small amount of ingredients? 202.
42. 203.
43. Answer: scoop a small amount of ingredients and level it 204.
with the use of spatula.
205.
206.
207.
208.
209.
210.

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211.
212.
213.
214.
215.
216.
217.
218.
219.
220.
221. WRITTEN TEST
222. BREAD AND PASTRY PRODUCTION NC II
7. Identificati 1. _____________is to retain moisture in the product
on : 223.
8. 2. _____________ used to flavor bakery products

224.
3. ______________is added to enhance the flavor of the other ingredients
4. _____________provides sweetness to the product and also act as preservative
5. _____________to bind the ingredients together and convert them into pliable
dough
225.
9. Enumerati 1. What are mixtures placed all over the bread to make it
on more appealing and enhance its flavor?
2. What are the different decorations and fillings for
10.
bakery?
226. 1. _______ Information at the
11. TRUE or point of sale: posters without
FALSE photographs of the product, new
products etc
12.

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227.
228. 2. ______ When presenting the products on shelves or in display
units, there should be enough units to avoid the client suspecting there is a
lack of product.
229.
230. 3. ______Cleanliness and hygiene of the display units, windows,
trays employee, etc.
231.
232. 4. _______Signs or labels indicating the name of each products they
easy to identify.
233.
234. 5. _______ Do not organize products. Present the products divided into
the category
235. Answer Key
236. BREAD AND PASTRY PRODUCTION NC II
237.
13. Identificati 1. Shortening
on: 2. Flavorings
3. Salt
14.
4. Sugar
15. 5. Liquid
238.
16. 1. Icings and frostings
17. Enumerati 2. Glazes and jellies

on
Icing
Chocolates
239.
240. Fillings:

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Strawberry Pastry Filling
Strawberry Glaze
Red Raspberry Pastry Filling
241.
18. 1. F
2. T
19. True or
3. T
false
4. T
20. 5. F

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COMPETENCY-BASED LEARNING MATERIAL

HOW TO USE THIS COMPETENCY BASED LEARNING MATERIAL

These units of competency Prepare and Produce Bakery Productscontains

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

Recognition of Prior Learning (RPL)

Been working for sometime

If you can demonstrate to your trainer that you are competent in a

Qualification : Bread and Pastry Production NC II

Unit Of Competency : Prepare and Produce Bakery Products

Module Title : Preparing and Producing Bakery Products

Nominal Duration: hours

At the completion of this module you MUST be able to:

Qualification : Bread and Pastry Production NC II

Unit Of Competency # 1 : Prepare and Produce Bakery Products

Module Title : Preparing and Producing Bakery Products

On completion of this module, the trainee should be able to:

1. Required ingredients are selected, measured and weighed according to

Prepare Bakery Products

Basic Baking Mix Methods

Temperature Guide For Baking Bread

Checking doneness of bread

Characteristics of a good bread

How to prepare Banana Bread

Pastry wheel cold butter

Mixing bowl margarine

Measuring cups white sugar

Measuring spoons salt

Wooden ladle water

Dinner plate Lard

Pastry blender skimmed milk

Rolling pin yeast

Baking sheet baking powder

Pie plate bread flour

Pastry or piping bag

Demonstration with questioning

Observation with questioning

Read Information Sheet 1.1-1: If you have difficulty understanding

Answer Self Check 1.1-1 Compare the answers to the answer

Read Information Sheet 1.1-2: If you have difficulty understanding

Answer Self Check 1.1-2 Compare the answers to the answer

Read Information Sheet 1.1-3: If you have difficulty understanding

Answer Self Check 1.1-3 Compare the answers to the answer

Read Information Sheet 1.1-4: If you have difficulty understanding

Answer Self Check 1.1-4 Compare the answers to the answer

Read Information Sheet 1.1-5: If you have difficulty understanding

Answer Self Check 1.1-5 Compare the answers to the answer

Answer Self Check 1.1-6 Compare the answers to the answer

Read Information Sheet 1.1-7: If you have difficulty understanding

Answer Self Check 1.1-7: Compare the answers to the answer

Perform Operation Sheet on how Present your output to your trainer

Information Sheet 1.1-1

__________1.is to retain moisture in the product

__________3.is added to enhance the flavor of the other ingredients

__________4.provides sweetness to the product and also act as preservative

Answer Key to 1.1-1

Information sheet 1.1-2

There are some basic tools associated with BAKING

Baking Sheetshave raised edges all

Muffin Pans - Muffin pans are a

Brioche Molds- A brioche mold is a deep,

Steamed Pudding Molds- A pudding

Liquid Measuring Cups- All liquid

Rubber or Silicone Spatulas- Spatulas

Pastry Brushes- Pastry brushes are used