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Bread Making Handout

This document outlines the course and qualifications for Bread and Pastry Production NC II. It includes 4 certificates of competencies: 1) Bread Making 2) Pastry Making 3) Cake Making 4) Petit Fours. For each competency, the objectives, definitions, ingredients, techniques, equipment, characteristics, storage, and food safety are described in detail.

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Europez Alaskha
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263 views5 pages

Bread Making Handout

This document outlines the course and qualifications for Bread and Pastry Production NC II. It includes 4 certificates of competencies: 1) Bread Making 2) Pastry Making 3) Cake Making 4) Petit Fours. For each competency, the objectives, definitions, ingredients, techniques, equipment, characteristics, storage, and food safety are described in detail.

Uploaded by

Europez Alaskha
Copyright
© © All Rights Reserved
We take content rights seriously. If you suspect this is your content, claim it here.
Available Formats
Download as DOCX, PDF, TXT or read online on Scribd
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Course/ Qualification: Bread and Pastry Production NC II

Certificate of Competencies:

1. Bread Making
2. Pastry Making
3. Cake Making
4. Petit Fours

I. BREAD MAKING

Objectives:

a. Prepare bakery products


b. Decorate and present bakery products
c. Storage conditions and packaging
d. Apply food hygiene and safety precautions

What is BREAD?

Bread is a staple food prepared by baking dough of flour and water.

A. Prepare bakery products.

What are breads usually made of?

Flour the main ingredient of bread; it is a powder which is made by


grinding cereal grains, or other seeds or roots.
Sugar - is the generalized name for a class of chemically-related sweet-
flavored substances, most of which are used as food. They are
carbohydrates, composed of carbon, hydrogen and oxygen.
Egg acts as a binder; are a useful source of protein, iodine and
essential vitamins.
Milk enhances the development of gluten; it improves the texture and
mouth-feel as it gives a soft crumb structure and moisture.
Leavening agents a substance that causes the dough to rise.
Salt improves flavor, tightens the gluten structure, causing
fermentation to progress at a more consistent rate, and contributes crust
color.

What are some variety pastry products?

Yeast products
Quick bread
Doughnuts, pancakes and waffles
What are the common techniques, processes and mixing procedures?

Beating whipping or faster mixing of ingredients together.


Whisking blending ingredients to form foam; incorporating air into the
mixture.
Folding gently combining heavier mixture into delicate mixture.
Rolling to flatten and shape dough.
Laminating alternating dough and butter.
Creaming fats are combined with sugar to form a fluffy texture.
Kneading - the dough is put on a floured surface, pressed and stretched
with the heel of the hand, folded over, and rotated through 90
repeatedly.
Make- up includes the process of dividing, rounding, and molding the
dough before baking.
Proofing to test the viability of the yeast during fermentation.

What are the commonly used equipment in bread making?

Mixer
Dough cutters, moulds, shapes
Baking scales
Measuring cups and spoons
Bowls
Oven
Baking pans

What are the characteristics of the bread?

Colour
Consistency/Texture
Moisture Content
Mouth-feel/Eating properties
Appearance

B. Decorate and present bakery products.

What are the different fillings, coatings and product finishing?

Filling edible mixtures use to fill in breads and pastries.


Icing a mixture of sugar with water, egg white, or butter, used as a
coating for cakes or biscuits.
Seeds and nuts can be sprinkled over the batter before baking.

C. Storage conditions and packaging


Consideration of temperature, light and air exposure
Use of appropriate containers
Labeling
Display cabinets including temperature-controlled cabinets to cool or
warm
Refrigeration, chilling and freezing
Length of time in freezer/cool storage
Packaging
D. Apply food hygiene and safety precautions

II. PASTRY MAKING


Objectives:
a. Prepare pastry products
b. Decorate and present pastry products
c. Store pastry products and packaging
d. Apply food hygiene and safety precautions

What is PASTRY?

Dough or paste consisting primarily of flour, water, and shortening that is baked
and often used as a crust for foods such as pies and tarts.

A. Prepare pastry products

What are pastries usually made of?

Flour the main ingredient of bread; it is a powder which is made by


grinding cereal grains, or other seeds or roots.
Sugar - is the generalized name for a class of chemically-related sweet-
flavored substances, most of which are used as food. They are
carbohydrates, composed of carbon, hydrogen and oxygen.
Egg acts as a binder; are a useful source of protein, iodine and
essential vitamins.
Milk enhances the development of gluten; it improves the texture and
mouth-feel as it gives a soft crumb structure and moisture.
Leavening agents a substance that causes the dough to rise.
Salt improves flavor, tightens the gluten structure, causing
fermentation to progress at a more consistent rate, and contributes crust
color.
Fats used for flavoring; an inferior shortening.

What are some pastry products?

Pate Brisee and short pastries - a type of pastry often used for the base
of a tart, quiche or pie.
Puff pastry - a light, flaky, leavened pastry containing several layers of
fat.
Choux pastry - A very light, twice-cooked pastry usually used for sweets
and buns.
Strudel and Phyllo pastry with thin layers of dough
Baked meringues pastry made of stiff beaten egg whites and sugar.
What are the pastry product characteristics?

Colour
Consistency/Texture
Moisture Content
Mouth-feel/Eating properties
Appearance

What are the commonly used equipment in bread making?

Mixer
Dough cutters, moulds, shapes
Baking scales
Measuring cups and spoons
Bowls
Oven
Baking pans

What are the common techniques, processes and mixing procedures?

Beating whipping or faster mixing of ingredients together.


Whisking blending ingredients to form foam; incorporating air into the
mixture.
Folding gently combining heavier mixture into delicate mixture.
Rolling to flatten and shape dough.
Laminating alternating dough and butter.
Creaming fats are combined with sugar to form a fluffy texture.
Kneading - the dough is put on a floured surface, pressed and stretched
with the heel of the hand, folded over, and rotated through 90
repeatedly.
Make- up includes the process of dividing, rounding, and molding the
dough before baking.
Proofing to test the viability of the yeast during fermentation.
B. Decorate and present bakery products.

What are the different fillings, coatings and product finishing?

Filling edible mixtures use to fill in breads and pastries.


Icing a mixture of sugar with water, egg white, or butter, used as a
coating for cakes or biscuits.
Seeds and nuts can be sprinkled over the batter before baking.

C. Storage conditions and packaging


Consideration of temperature, light and air exposure
Use of appropriate containers
Labeling
Display cabinets including temperature-controlled cabinets to cool or
warm
Refrigeration, chilling and freezing
Length of time in freezer/cool storage
Packaging
D. Apply food hygiene and safety precautions

III. CAKE MAKING


Objectives:
a.

IV. PETIT FOURS

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