Templates

Sector : Tourism Sector

Qualification Title: Bread and Pastry Production NC II

Unit of Competency: Plan Training Session

Module Title: Planning Training Session

Technical Education & Skills Development Authority

NATIONAL TVET TRAINERS ACADEMY
Marikina City
 Plan
Training
Session
 Sample Data Gathering Instrument for Trainee’s
Characteristics
Please answer the following instrument according to the
characteristics described below. Encircle the letter of your choice that best
describes you as a learner. Blank spaces are provided for some data that
need your response.
Characteristics of learners

Language, literacy Average grade in: Average grade in:

and numeracy English Math
(LL&N)
a. 95 and above a. 95 and above
b. 90 to 94 b. 90 to 94
c. 85 to 89 c. 85 to 89
d. 80 to 84 d. 80 to 84
a. 75 to 79 e. 75 to 79

Cultural and Ethnicity/culture:

language a. Ifugao
background
b. Igorot
c. Muslim
d. Ilokano
e. Others( please specify)_____________

Education & Highest Educational Attainment:

general a. High School Level
knowledge
b. High School Graduate
c. College Level
d. College Graduate
e. Out of School Youth
f. Dropped out
Sex a. Male
b. Female
Age Your age: _____
Physical ability 1. Disabilities(if any)_____________________
2. Existing Health Conditions (Existing illness if
any)

Date Developed: Document No.

Bread and Pastry May 2018 Issued by:
Production NC II Date Revised:
Pinili National High School- Ilocos
Norte Page 2 of 250
Prepare and Produce Developed by:
Bakery Products BEATA C. TAPEL
Revision # 01
 Characteristics of learners

a. None
b. Asthma
c. Heart disease
d. Anemia
e. Hypertension
f. Diabetes
g. Others(please specify) ___________________

Previous Bread and Pastry Production NC II

experience with a. Baker
the topic b. Commis- Pastry
Number of years as a competency trainer ______

Previous List down trainings related to Bread AND Pastry

learning Production NC II
experience ___________________________
___________________________
___________________________
National Certificates acquired and NC level
Training Level
___________________________
completed
___________________________

Special courses Other courses related to Bread and Pastry

Production NC II
a. ________________________
b. ________________________
c. ________________________

Learning styles a. Visual - The visual learner takes mental

pictures of information given, so in order for
this kind of learner to retain information,
oral or written, presentations of new
information must contain diagrams and
drawings, preferably in color. The visual
learner can't concentrate with a lot of activity
around him and will focus better and learn
faster in a quiet study environment.
b. Kinesthetic - described as the students in
the classroom, who have problems sitting
still and who often bounce their legs while
tapping their fingers on the desks. They are
often referred to as hyperactive students with
concentration issues.
c. Auditory- a learner who has the ability to
Date Developed: Document No.
Bread and Pastry May 2018 Issued by:
Production NC II Date Revised:
Pinili National High School- Ilocos
Norte Page 3 of 250
Prepare and Produce Developed by:
Bakery Products BEATA C. TAPEL
Revision # 01
 Characteristics of learners

remember speeches and lectures in detail

but has a hard time with written text. Having
to read long texts is pointless and will not be
retained by the auditory learner unless it is
read aloud.
d. Activist - Learns by having a go
e. Reflector - Learns most from activities where
they can watch, listen and then review what
has happened.
f. Theorist - Learns most when ideas are linked
to existing theories and concepts.
g. Pragmatist - Learns most from learning
activities that are directly relevant to their
situation.
Other needs a. Financially challenged
b. Working student
c. Solo parent
d. Others(please specify)
___________________________

Date Developed: Document No.

Bread and Pastry May 2018 Issued by:
Production NC II Date Revised:
Pinili National High School- Ilocos
Norte Page 4 of 250
Prepare and Produce Developed by:
Bakery Products BEATA C. TAPEL
Revision # 01
 FORM 1.1 SELF-ASSESSMENT CHECK

INSTRUCTIONS: This Self-Check Instrument will give the trainer necessary

data or information which is essential in planning training
sessions. Please check the appropriate box of your answer to
the questions below.
CORE COMPETENCIES
CAN I…? YES NO
1. PREPARE AND PRODUCE BAKERY PRODUCT
1.1 Prepare bakery products /
1.2 Decorate and present bakery products /
1.3 Store bakery products /
2. PREPARE AND PRODUCE PASTRY PRODUCTS
2.1 Prepare pastry products /
2.2 Decorate and present pastry products /
2.3 Store pastry products /
3. PREPARE AND PRESENT GATEAUX, TORTES AND
CAKES
3.1 Prepare sponge and cakes /
3.2 Prepare and use fillings /
3.3 Decorates cakes /
3.4 Presents cakes /
3.5 Store cakes /
4. PREPARE AND DISPLAY PETITS FOUR
4.1 Prepare iced petits fours /
4.2 Prepare fresh petits fours /
4.3 Prepare marzipan petits fours /
4.4 Prepare caramelized petits fours /
4.5 Display petits fours /
4.6 Store petits fours /
5. PRESENTS DESSERTS
5.1 Presents and serve plated desserts /
5.2 Plan Prepare and presents desserts buffet selection or /
plating
5.3 Store and package desserts /

Note: In making the Self-Check for your Qualification, all required competencies
should be specified. It is therefore required of a Trainer to be well- versed
of the CBC or TR of the program qualification he is teaching.

Date Developed: Document No.

Bread and Pastry May 2018 Issued by:
Production NC II Date Revised:
Pinili National High School- Ilocos
Norte Page 5 of 250
Prepare and Produce Developed by:
Bakery Products BEATA C. TAPEL
Revision # 01
 Evidences/Proof of Current Competencies (Sample)

Form 1.2: Evidence of Current Competencies acquired related to

Job/Occupation

Current competencies Proof/Evidence Means of validating

Prepare and produce pastry Certificate Actual demonstration with
products oral questioning

Prepare and present Certificate of Actual demonstration with

gateaux, tortes and cakes. training oral questioning

Prepare and display petit Certificate of Actual demonstration with

fours training oral questioning

Present desserts Certificate of Actual demonstration with

training oral questioning

Date Developed: Document No.

Bread and Pastry May 2018 Issued by:
Production NC II Date Revised:
Pinili National High School- Ilocos
Norte Page 6 of 250
Prepare and Produce Developed by:
Bakery Products BEATA C. TAPEL
Revision # 01
 Identifying Training Gaps

From the accomplished Self-Assessment Check (Form 1.1) and the

evidences of current competencies (Form 1.2), the Trainer will be able to
identify what the training needs of the prospective trainee are.

Form 1.3 Summary of Current Competencies Versus Required

Competencies (Sample)

Required Units of Current Training

Competency/Learning Competencies Gaps/Requirements
Outcomes based on CBC
1. PREPARE AND PRODUCE BAKERY PRODUCT
Prepare bakery products Prepare bakery
products
Decorate and present Decorate and present
bakery products bakery products
Store bakery products Store bakery
products
2. PREPARE AND PRODUCE PASTRY PRODUCTS
Prepare pastry products Prepare pastry
products
Decorate and present pastry Decorate and present
products pastry products
Store pastry products Store pastry products
3. PREPARE AND PRESENT GATEAUX, TORTES AND
CAKES
Prepare sponge and cakes Prepare sponge and
cakes
Prepare and use fillings Prepare and use
fillings
Decorates cakes Decorates cakes
Presents cakes Presents cakes
Store cakes Store cakes
4. PREPARE AND DISPLAY PETITS FOUR
Prepare iced petits fours Prepare iced petits
fours
Prepare fresh petits fours Prepare fresh petits
fours
Prepare marzipan petits Prepare marzipan
fours petits fours
Prepare caramelized petits Prepare caramelized
fours petits fours
Display petits fours Display petits fours
Store petits fours Store petits fours
5. PRESENTS DESSERTS
Date Developed: Document No.
Bread and Pastry May 2018 Issued by:
Production NC II Date Revised:
Pinili National High School- Ilocos
Norte Page 7 of 250
Prepare and Produce Developed by:
Bakery Products BEATA C. TAPEL
Revision # 01
 Presents and serve plated Presents and serve
desserts plated desserts
Plan Prepare and presents Plan Prepare and
desserts buffet selection or presents desserts
plating buffet selection or
plating
Store and package desserts Store and package
desserts

Using Form No.1.4, convert the Training Gaps into a Training Needs/
Requirements. Refer to the CBC in identifying the Module Title or Unit of
Competency of the training needs identified.

Form No. 1.4: Training Needs (Sample)

Module
Gaps Title/Module of Duration (hours)
Instruction
Prepare bakery PREPARING AND
products PRODUCING
BAKERY
35
Decorate and PRODUCTS
present bakery
products

Store bakery
products

Date Developed: Document No.

Bread and Pastry May 2018 Issued by:
Production NC II Date Revised:
Pinili National High School- Ilocos
Norte Page 8 of 250
Prepare and Produce Developed by:
Bakery Products BEATA C. TAPEL
Revision # 01
 SESSION PLAN
Sector : TOURISM SECTOR
Qualification Title : Bread and Pastry Production NC II
Unit of Competency : Prepare and Produce Bakery Products
Module Title : Preparing and Producing Bakery Products
Learning Outcomes:
1. Prepare bakery products
2. Decorate and present bakery products
3. Store bakery products
A. INTRODUCTION
This unit deals with the knowledge and skills required by bakers for preparing and producing bakery products, a range of high-quality
bakery products in commercial food production environments and hospitality establishments.
B. LEARNING ACTIVITIES
LO 1: Prepare Bakery Products
Learning Content Methods Presentation Practice Feedback Resources Time
1. Accurate Lecture/ Read Lesson Answer self compare  Info
measurement of Module Instruction Information on check, 1.1.1 answers to sheet
ingredients Demonstration Measuring and Answer key  Self
weighing 1.1.1 check
ingredients  Answer
key

2. Major ingredients in Discussion Read Lesson Do Self-  Info

compare
baking Information closely check 1.1.2 sheet
answers to
and then find how Answer key  Self
much you can 1.1.2 check
remember  Answer
key
Do Self compare
3. Baking tools, Lecture Read Lesson Check 1.1.3 answers to  Info
utensils and Information on to know how Answer key sheet
equipment tools, utensils and much you 1.1.3  Self
equipment in have learned check
baking  Answer
key
Do Self- compare
4. Baking techniques Discussion Read Lesson check 1.1.4 answers to  Info
and standards Information closely Answer key sheet
1.1.4  Self
check
 Answer
key

5. Ranges of Lecture Read Lesson compare  Info

Do Self- answers to
temperature in Information closely check 1.1.5 sheet
bakery products Answer key  Self
1.1.5 check
 Answer
key
LO 2 Decorate and Present Bakery Products
 Preparing Demonstration ReadLesson Answer Self- compare  Info
variety of Information 2.2.1 check 2.2.1 answers to sheet
fillings and Answer key  Self-
coating 2.2.1 check
 Answer
key

LO 3 STORING BAKERY PRODUCTS

 Store bakery Demonstration Read Lesson Answer Self- Compare  Info
products Information on check 2.3.1 answers to sheet
Storing Bakery Answer Key  Self-
Products 2.3.1 check
 Answer
key
 Preserving Demonstration Read Lesson Perform Job Trainee/Tr
product Information about  Job
Sheet 1.3.1 ainer
freshness Food Packaging Sheet
on Package evaluate
through and Store performanc Performan
packaging Bakery e using ce
Products criteria Criteria
checklist Checklis
3.1 t
C. ASSESSMENT PLAN
 Written Test : Brief history of baking, understand and terminologies in baking, identifying standards tools and equipment and
their uses, standard ingredients and their uses I baking, preparing and producing soft buns, recognizing the variety of fillings
and coating decorations for bakery products, decorations and presenting bakery products, procedures in packaging and storing
bakery products
 Performance Test: self check, task sheet, performance checklist
D. TRAINER’S SELF-REFLECTION OF THE SESSION
 COMPETENCY-BASED LEARNING MATERIALS

SECTOR:
TOURISM (HOTEL AND RESTAURANT)

QUALIFICATION:
BREAD AND PASTRY PRODUCTION NC II

UNIT OF COMPETECY:
PREPARE AND PRODUCE BAKERY PRODUCTS

MODULE TITLE:
PREPARING AND PRODUCING BAKERY PRODUCTS

PINII NATIONAL HIGH SCHOOL

PINI LI, ILOCOS NORTE

Competency Based Learning

Materials
 PREPARING AND PRODUCING
BAKERY PRODUCTS
HOW TO USE THIS
COMPETECY-BASED LEARNING MATERIALS (CBLM)

Welcome to the competency – based learning materials for the module:

Preparing and Producing Bakery Products This module contains training
materials and activities for you to accomplish the unit of competency
Prepare and Produce Bakery Products, contains the knowledge, skills and
attitudes required for Bread and Pastry Production at National Certificate
Level II (NC II).
You are required to go through a series of learning activities in order
to complete each learning outcomes of the module. In each learning
outcome, there are reference materials or instructional sheets for further
reading to help you better understand the required activities. Follow the
activities at your own pace and answer the self-check at the end of each
learning outcome. If you have questions, please feel free to ask for the
assistance of your trainer/facilitator.
RECOGNITION OF PRIOR LEARNING (PRL)
You may have some or most of the knowledge and skills included in
this learner’s guide because you have:
 Been working in the same and skills for some time.
 Already completed training in this area.

If you feel that you have some skills, talk to your trainer about having
them formally recognize. If you have a qualification or certificate of
competence from previous training, show them to your trainer. If the skills
you acquired are still current and relevant to the unit of competency, they
may become part of the evidence you can present for RPL. If you are not
sure about the currency of your skills, discuss this with your trainer.

A Trainee Record Book (TRB) is given to you to record important

dates, jobs undertaken and other workplace events that will assists you in
providing further details to your trainer/assessor. A Record of
Achievement/Progress Chart is also provided to your trainer to
complete/accomplish once you have completed the module. This will show
your own progress.

DIRECTION FOR USE OF THE CBLM

This module was prepared to help you achieve the required

competency: Preparing and Producing Bakery Products. This will be the
source of information for you to acquire the knowledge and skills in this
particular module with minimum supervision or help from your trainer.
With the aid of this material, you will acquire the competency independently
and at your own paced.

Talk to your trainer and agree on how you will both organize the
training of this unit. Read through the module carefully. It is divided into
sections which covers all the skills and knowledge you need to successfully
complete in this module.

Work through all the information and complete the activities in each
section. Do what is asked in the INSTRUCTIONAL SHEET(TASK SHEET)
and complete the SELF-CHECK. Suggested references are included to
supplement the materials provided in this module.

Most probably, your trainer will also be your supervisor or manager.

He is there to support you and show you the correct way to do things. Ask
for help.

Your trainer will tell you about the important things you need to
consider when you are completing activities and it is important that you
listen and take notes.

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 the self-check questions at the end of each section to test your
own progress.

When you are ready, ask your trainer to watch you perform the
activities outlined in the module.

As you work through the activities, ask for written feedback on your
progress. Your trainer gives feedback/pre-assessment reports for this
reason. When you have successfully completed each element or learning
outcome, ask your trainer to mark on the reports that you are ready for
assessment.

When you have completed this module (several modules) and feel
confident that you have had sufficient practice, your trainer will arrange an
appointment to qualified trainer to assess/evaluate you. The result of your
assessment/evaluation will be recorded in your COMPETENCY
ACHIEVEMENT RECORD.

(Qualification Title)
COMPETENCY-BASED LEARNING MATERIALS
 List of Competencies

No. Unit of Competency Module Title Code

Preparing and
Prepare and produce TRS741379
1. producing bakery
bakery products
products

Prepare and produce Preparing and producing

2.
pastry products pastry products TRS741380

Preparing and
Prepare and present
3. presenting gateaux, TRS741342
gateaux, tortes, cakes
tortes, cakes

Prepare and display Preparing and display

4. TRS741344
petits fours petits fours

5. Prepare desserts Preparing dessertsTRS741343

MODULE CONTENT

QUALIFICATION: BREAD and PSTRY PRODUCTION NC II

UNIT OF COMPETENCY: PREPARE and PRODUCE BAKERY

PRODUCTS

MODULE TITLE: PREPARING and PRODUCING BAKERY

PRODUCTS

MODULE DESCRIPTOR: This unit deals with the knowledge and skills
required by bakers for preparing and producing
bakery products, a range of high-quality bakery
products in commercial food production
environments and hospitality establishments

NOMINAL DURATION:

LEARNING OUTCOMES:
At the end of this module you MUST be able to:
1. Prepare bakery products
 2. Decorate and Present bakery products
3. Store bakery products

ASSESSMENT CRITERIA:
1. Required ingredients measured according to recipe and standard
procedures.
2. Prepared bakery products according to standard mixing procedures.
3. Standard equipment to be used in bakery products
4. Different techniques and appropriate condition to baked bakery
products
5. Required oven temperature are selected to bake goods
6. Standard recipes for fillings and coating/icing, glazes decorations for
bakery products.
7. Standard and required filled and decorated for bakery products.
8. Bakery items are finished according to product characteristics.
9. Established standards procedures are presented for baked products
10. Stored bakery products according to standards procedure.
11. Appropriate packaging and preservation of baked products

Learning Experiences
Learning Outcome 1
Prepare Bakery Products

Learning Activities Special Instructions

Read Information Sheet1.1-1 on
the Brief history of baking

Answer self-check 1.1-1 Compare your answer to Answer Key 1.1-

1
Read Information Sheet 1.1-2 on
the Understand the
terminologies in Baking
Answer self-check 1.1-2 Compare your answer to Answer Key 1.1-
 2
Read Information Sheet 1.1-3 on
the Identifying the standard
tools and equipments and their
uses
Answer self-check 1.1-3 Trainer evaluate the performance of the
trainee using the task sheet and checklist
to information sheet 1.1-3.If your output
meets the required performance you can
now proceed to the next information
sheet.
Read Information Sheet 1.1-4 on
the Identifying the standard
ingredients and their uses in
baking
After reading the the information Compare your answer to Answer Key 1.1-
sheet 1.1-4 on the Identifying 4
the standard ingredients and
their uses in baking on the task
1.1-1
Read information sheet 1.1-5 and
watching video clip
presentation on how to prepare
and produce soft buns
After Reading information sheet Trainee/Trainers evaluate the
1.1-5 and observing performance/output using the
demonstration on how to performance criteria checklist. If your
prepare and produce soft buns. output meets the required performance
criteria, you can now proceed to the next
Information Sheet.
 INFORMATION SHEET 1.1-1
Brief History of Baking

Learning Objectives:

After reading this Information Sheet, the trainee should be able to:

1. Learn the Brief History of Baking.

2. Understand how the other country adopted baking

Introduction

Bakery products, particularly bread, have a long history of

development. The biochemistry of the main components of wheat flour
(proteins, carbohydrates, and lipids) are presented and discussed with a
focus on those properties relevant to the baking industry. The importance of
water as a baking ingredient is overshadowed by its overwhelming
abundance. The role of water in baking science is perhaps not fully
appreciated by most of us, but all master bakers know that water plays a
major role in the art and science of baking. The bread manufacturing process
mainly consists of mixing, fermentation and proofing, sheeting, molding,
baking, cooling, and, if required, slicing. The traditional and specialty
products, and examples of world bakery products are finally discussed.

Brief History of Baking

Baking has many cultures favorite techniques for creating snack,
desserts and accompaniments to meals for many years. Now, it is very well
known as the methods for creating sweets and all sorts of wondrous
mouthwatering pastries. In ancient History, the evidence of baking occurred
when humans took wild grass grains, soaked it in the water, and mix
everything together. Mashing it into a kind of broth like-paste. Then, the
paste was cooked by pouring it into a flat, hot rock, resulting into bread-like
substance. Later, this paste was roasted on hot embers, which made bread
making easier, as it could now made anytime fire was created. Around 2500
B.C, record shows that the Egyptians already had bread, and may have
actually learned the process from the Babylonians. The Greek Aristophanes
around 400 B.C. also recorded the information showed that tortes with
patterns and honey flans existed in Greek cuisine. Dispyrus was also
created by the greek around that time and widely popular, was donut-like
bread made from flour and honey shaped in a ring soaked in wine, it was
eaten when hot.
In the Roman Empire baking flourished widely. In 300 B.C. the pastry
cook became an occupation for Romans (known as the pastillarium). This
became a very highly profession because pastries were considered decadent,
and Romans loved festivity and celebration. Thus pastries were often cooked
especially for large banquets, or any pastry cook who could invent new types
of tasty treats, unseen at any banquets, was highly prized. Around 1 A.D.
there was more than hundred pastry chefs in Rome alone and Cato wrote
about how they created all sorts of diverse foods, and flourished because of
this food. Cato speaks of an enormous amount of breads, include among
these are the labium (sacrificial cakes made with flour), placenta (groast and
crest), spira (our modern day flour pretzels), scibilata (tortes) savaillum
(sweet cake) and globus apherica (fritters). A great selection of this, with
many different variations, different ingredients, and varied patterns, were
often found at banquets and dining halls. To bake bread, the Romans used
an oven with its own chimney and had grain mills to grind grain into flour.

Eventually, because of Rome, the art of baking widely known

throughout Europe, and eventually spread to the eastern part of Asia.
Bakers often baked goods at home and then sold them in the streets-
children loved their goods. In fact, this scene was so common that
Rembrand illustrated a work that depicted a pastry chef selling pancakes in
the streets of Germany, and young children surrounding him, clamoring to
get a sample. In London, pastry chefs sold their goods in handcrafts which
were very convenient shops on wheels. This way, they developed a system of
“delivery” bake goods to people’s households and the demand for baked
goods increased greatly as a result. Finally in Paris the first open air café of
baked goods was developed, and baking became an established art
throughout the entire world.

The Spanish missionaries introduced the cultivation of wheat in the

early 17th century. At that time was more Eucharistic purpose.
Baking as trade in the Philippines began to flourish in 1960’s. The U.S
wheat association its office in 1962 mainly to disseminate information on
baking and to help Filipinos develop their skill in the trade. Eight flourmills
namely General Milling Corporation, Republic Flour Milling, Universal
Robina Corporation, and Wellington Flour mills supply demand for flour
over the country as bread continues to be a major food on the Filipinos
table.

SELF-CHECK 1.1-1

DIRECTION: Write TRUE if the statement is correct and FALSE if the

statement is wrong. Do not look at the Answer Key before
taking the test.

1. Baking is a trade of the Philippines and began to flourish in 1960’s.

2. Greeks love festivity and celebration.
3. Romans used an oven with its own chimney and had grain mills to
grind grain into flour.
4. Tortes with patterns and honey flans existed in Roman cuisine.
5. Baked products can be accompaniments to meals for many years.
6. Pastry cook became an occupation for the Romans.
7. In the early 16th century the missionaries introduced the cultivation
of wheat bread.
8. Baking is a favorite technique for creating snacks, desserts, and
accompaniments.

ANSWER KEY 1.1-1

1. TRUE
2. FALSE
3. TRUE
4. FALSE
5. TRUE
6. TRUE
7. FALSE
 8. TRUE

INFORMATION SHEET 1.1-2

Different Terminologies in Baking

Learning Objectives:

After reading this Information Sheet, the trainee must be able to:
1. Identify the different terminologies in baking.
2. Understand the different terminologies in baking

Introduction

To become a skilled baker, you first need to learn the technical

vocabulary (language) of baking. The sections in this information sheet
introduce you to some of the basic terminologies in baking. Once you
understand the terminologies, you will be prepared to interpret and
communicate information accurately.
 TERMINOLOGIES IN BAKING

TERMS EXPLANATION

The quality of the flour to absorb

Absorption water, measured by the quality of
water absorbed to produce the proper
consistency
To cook by dry indirect heat usually
Bake in an oven occasionally under coals
on heated stones or metals
A flour liquid mixture thin enough to
Batter beat with a spoon could be dropped
and pour batter
To mix two or more ingredients until
Blend they are well combined
A staple food made from
Bread flour,water,salt, leaveners and other
ingredients
Any of various sweet or plain small
Bun breads and a round roll
Butterfat The fat in milk
Cake Baked batter with a variety of
ingredients
Cereals Seeds of grass family
Chiffon cake Modified sponge using vegetables oil
To cover with a thin layer of flour,
Coat sugar, nuts, butter, etc.
Small sweets cakes chiefly used as
Cookies snacks items
As a noun, the rich oily part of milk;
Dream as a verb beat to a smooth
consistency
A round shell of pastry filled with
Cream puff whipped cream or custard
The outside of a loaf bread or pastry
Crust cover of a pie
A small caked baked in a cuplike
Cupcake mold
A cooked or baked sweetened mixture
Custard of milk and egg
A combination of two motion; cutting
Cut and fold vertically through the mixture or
 rubber scraper across the bottom of
mixing bowl and turning over by
gliding the spoon at each turn
Flour liquid mixtures dtiff enough to
Dough knead or handle could be dough or
stiff dough
To cover completely with flour or other
Dredge mixture
a catalyst basically proteins
Enzymes produced by living cells
Tendency of the crust to separate into
Flakiness layers when broken
Powdery produces from milling cereal
Flour grain, root crops, starchy vegetable
and other food
Os short indention or channrls, as in
Flute edge of pie crust
To coat with a thin syrup, clear jelly
Glace or caramel, to giuve the product of a
shiny surface
To rub a small amount of oil or fat in
Grease frying pan to prevent sticking
To mix, blend or fold one ingredient to
Incorporate another
Also called frosting, use to de4corates
Icing cakes cookies, rolls and other foods
To mix with pressure accompanied
Knead by folding and stretching
A process wher in gas is produced in
Leavening dough or batter
Mixture of stiffy beaten egg whites
Meringue and sugar
Mix To combine ingredients in any matter
To mix or knead into required
Mold consistency and desired shaped
Light quick bread formed from a drop
Muffin batter
Sweet baked goods with crust made
Pastry of enriched dough
A food baked with a pastry crust and
Pie different fillings
To hit the dough with a fist to expel
Punch air and reduced air sacs.
Roll out To flatten dough into sheet
Cake made from beaten egg whites,
Sponge cake egg yolks, lemon juice and flavoring
without shortening
 A storage form of carbohydrates
Starch deposited in the cells of plants
Tart A small pastry with various fillings
A rich cake made from the crumbs,
Torte eggs, fruits and nuts
To incorporate air into a mixture by
Whip breathing with a brisk even rotary
motion

Self-Check 1.1-2
Matching Type:
Instruction: Match Column A with Column B. Write the letter only.
A B

1.______Flour liquid mixtures dtiff

enough to knead or handle could be a. Pastry
dough or stiff dough

2.______A rich cake made from the b. Cake

crumbs, eggs, fruits and nuts

3.______Sweet baked goods with c. Bake

crust made of enriched dough

4.______Mixture of stiffy beaten egg d. Cut n fold

whites and sugar

5.______To mix with pressure e. Meringue

accompanied by folding and
stretching

6.______To cook by dry indirect heat

usually in an oven occasionally f. Torte
under coals on heated stones or
metals

7.______A combination of two motion;

cutting vertically through the g. Knead
mixture or rubber scraper across the
bottom of mixing bowl and turning
over
8.______Baked batter with a variety h. Dough
of ingredients

9.______Also called frosting, use to i. Icing

de4corates cakes cookies, rolls and
other foods

10.______To incorporate air into a j. Dough

mixture by breathing with a brisk
even rotary motion
ANSWER KEY 1.1-2

1. g
2. f
3. a
4. e
5. g
6. c
7. d
8. b
9. i
10. h
 INFORMATION SHEET 1.1-3
Different Materials, Tools and Equipment in Baking

Learning Objectives:

After reading this Information Sheet, the trainee must be able to:
1. Learn the different materials, tools and equipment in baking.
2. Learn the diffent uses of materials, tools and equipment

Introduction

Baking can be a lot of fun, but without the right equipment, it will only
cause you a lot of headaches. Just as a mechanic requires the proper tools
for fixing a car, you’re going to need the proper tools for your baked goods. If
you’re just getting into the baking scene, check out the list below, and make
sure you have these tools in your kitchen. You’re going to need them if you
plan to make any kind of baked good .

STANDARD MATERIALS, TOOLS AND

EQUIPMENT IN BAKING

NSF International or previously known as thye National Sanitation

Foundation, promulogates consensus standards for the design, construction
and installation of kitchen tools, and equipment. And many states and
municipalities requires that the food service operations used only NSF
certified equipment.

NSF Standard reflects the following:

1. Equipment must be easily grip and handled

2. All food conduct surfaces must be nontoxic (under intended end-use
condition, nonabsorbent, corrosion resistant, and non reactive)
3. All food contact surfaces must be smooth, that is, free of pits, cracks,
crevices and ledges, and rivet heads and volt.
4. Internal corners and e4dges must be rounded and smooth; external
corners and angles must be smooth and sealed.
5. Coating materials must be nontoxic and easily cleaned: coating must
resist chipping and cracking.
6. Waste and waste liquids must be removed.
 TOOLS AND EQUIPMENT
TOOLS/EQUIPMENT USES PICTURE
Used with a
powerful motor that
Mixers can withstand long
mixing times, for
those large and
heavy duty jobs

Prefer a gradual
set of stainless
Mixing bowls steel bowls,
ranging from small
to extra large,
because they are
multi functional

Used for melting

Double boiler chocolate,heating
whip cream to
make sauces

Pastry brushes Used for greasing

pans and for
brushing syrup
unto layer cake

Wax and Help to prevent

parchment paper cakes and other
baked goodies from
sticking to their
pans

Jellyroll pans Used to bakes

cookies and other
goodies
 Cooling racks Used for any types
of cake to prevent
cooling, developing
soggy, dampened
bottom

Cake boards Used to give your

cake a more
professional looks,
as well as make
pour life easier

Long serrated knife Used to split a cake

into layers, at least
12-14 inches long

Revolving cake Used to makes

stand frosting and
decorating cake
easier, using both
types to apply
while spreading
toppings

Pastry bags and Used to pipe out

accessories and create different
styles

Pastry pin Used as mini-

rotating stand that
is held in between
your fingers to
create decorations

Sieve Used to
individually sift
and eliminate
clumps in dry
ingredients
 Cookie cutter Used to cut cookie
dough into specific
shapes

Rolling pin A wooden or

marble roller, use
to flat and spread
the dough

Used to create and

Sifter remove lumps from
flour and other dry
ingredients

Wire whisk Used in whipping

to corporate
ingredients

Measuring cup Used to measure

dry ingredients

Measuring spoon Used to measure

small amount of
ingredients

Measuring cup Used to measure

glass liquid ingredients
Dietetic scale Used to measure
ingredients in
grams

Oven Used to bake

cookies and
goodies.

Task sheet 1.1-3

 TASK SHEET _____

Title: Different standard tools/equipment in Baking

Performance Objective: given the necessary tools, utensils, equipment,

ingredients and supplies, the trainee must be
able to name the different tools/ equipment in
baking according to standards within 10
minutes.

Supplies/Materials : Information Sheet

Equipment :

Steps/Procedure:
1 .the trainee must identify the tools given.
2. the trainee must memorize the specific uses of the tools and
equipment given

Assessment Method: Observation with oral questioning

Performance Criteria Checklist

Task Sheet 1.1-3
Trainee’s Name: _____________________ Date: _________
 CRITERIA yes no
Do you?
1. Identify the name of standard tools/equipment?
2. Memorize the uses of tools/equipment?
3. Memorize the actual photo of the standard tools/equipment?

Trainer: __________________________ Date: ___________

INFORMATION SHEET 1.1-4

Identifying the Standard Ingredients and their uses in Baking

Learning Objectives:

After reading this Information Sheet, the trainee must be able to:
1. Learn the standard ingredients and their uses needed in baking.
2. Identify its classification of ingredients in baking.
Introduction:

IDENTIFY THE STANDARD INGREDIENTS AND

ITS CLASIFICATION AND USES

INGREDIENTS CLASIFICATION AND USES

FLOUR
Powdery produces from milling cereal
grains, root crops starchy vegetable
and other foods. Most important
ingredient

Uses: base form of breads, cakes , pie

and pastries.
SUGAR
Consist of sweet crystalline, soluble
and organic compounds that belong to
the organic compounds that belong to
the important food component called
carbohydrates

Uses: provide flavor and color,

tenderize products by weakening
gluten strands and provide food for
yeast.
EGG
Provides dough with moisturehelps it
stick together Water in eggs expand,
help to rise
Adds protein – firmer, drier product

Uses: to provide leavening, color,

richness, flavor, freshness and
nutritive value.they are important but
the most expensive ingredients in
baking.
BAKING POWDER
A white powder that is used to make
baked foods such as cakes and
breads.
A powder used as a leavening agent
in making baked goods that typically
consist of sodium bicarbonate

Uses:
VANILLA
The most frequently used flavoring in
the bakeshop it comes from the pod
fruit called a bean of a vine in the
orchid family

Uses: to give aroma of the baked

products.
CREAM OF TARTAR
A white crystalline salt used
especially in baking

Uses:

SALT
Salt is a natural mineral that
consists of chlorine and Sodium

Uses: to enhance the flavor and

sweetness of other ingredients in
food

YEAST It is a unicellular organism yet each

microscopic cell contains a multitude
of enzymes capable of carrying out
the most intricate series of chemical
reactions.
Uses: organism yet each microscopic
cell contain a multitude of enzymes
capable of carrying out the most
intricate series of chemical reactions.

MILK POWDER Food Standards” stipulate that Milk

Bread must contain 4% non-fat milk
solids on the dry crumb.
Uses: responsible for the soft velvety
texture and improves the breads
slicing quality as well as the
nutrition, flavour and eating quality
of baked products.
FATS The degree of richness of fruited
yeast products and buns is
 determined to a great extent by their
ratio of fat, which affects their
flavour, crumb texture and storage
life. A good quality cake

Uses: to impart tenderness and

improve flavor, also assist in gas
retention, thus giving better volume
and crust to baked products.
FRUIT This will reduce water absorption
from the dough, increase yield,
improve eating quality, and increase
volume by producing more steam in
the product during baking.

Uses: reduce water absorption from

the dough, increase yield, improve
eating quality, and increase volume
by producing more steam in the
product during baking.

Self-Check 1.1-4
Identification:

Instruction: identify the following questions that being ask.

1. Dissolves and disperses salt and sugars and carries sugars to the
yeast which it can only use in liquid form?
2. To impart tenderness and improve flavor, also assist in gas retention,
thus giving better volume and crust to baked products?
3. Responsible for the soft velvety texture and improves the breads
slicing quality as well as the nutrition, flavor and eating quality of
baked products?
4. To enhance the flavor and sweetness of other ingredients in food?
5. To give aroma of the baked products?
6. Reduce water absorption from the dough, increase yield, improve
eating quality, and increase volume by producing more steam in the
product during baking?
7. Base form of breads, cakes, pie and pastries?
8. To provide leavening, color, richness, flavor, freshness and nutritive
value. They are important but the most expensive ingredients in
baking?

Answers key: 1.1-4

1. Water
2. Fat
3. Milk
4. Salt
5. Vanilla
6. Fruits
7. Flour
8. Egg
 INFORMATION SHEET 1.1-5
Preparing Bakery Products
Learning Objectives:

After observing the demonstration, the trainee must be able to:

1. Learn how to prepare and produce soft buns and

2. Following the accurate measurement and procedures

Introduction
To be competent enough in baking, we must to learn how the proper
preparation that should be made during preparing pastry products, we must
to look all the factors and the characteristics to be done during preparation.

Preparing and Producing Soft Buns

Product characteristics that customers look for come from the
following:
1. 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.
2. Appearance is about form and shape. It is important that all pieces
have the same appearance.
3. Consistency and texture is about how it feels in the mouth when the
customer is consuming the product
4. Moisture content adds to the shelf life and mouth feel of the product.
5. Mouth feel and eating properties.
 This is achieved by maintaining consistency of production. Nobody is
allowed to move away from the given formula, shape or design.
Enterprise standards will vary from enterprise to enterprise. Consistency is
the key to retaining customers.

Buns plain and fruited buns and scrolls

When proving they need to is 75% to 90% proofed before being placed
into the oven.
When baked they should have a dark golden brown colour and when
glazed with sugar syrup upon removal from the oven this will impart a
pleasing gloss to the product.
If the product has spread while baking and appears wider at the base
it means that the product was over proofed before being placed into the
oven.

Important to note:
The optimum is approximately 12.5%;anything above this will have a
retarding effect on the dough.
When dough’s are made with high sugar levels additional yeast must be
used.
Remember: Yeast is a living organism, nothing is constant.
Remember
The fermentation stage is when a lot of the dough flavour is developed
so choice of method is important.
For dough’s that have large amounts of ingredients that retard the growth of
the yeast, the ferment method is better for flavour development.
Dough mixing
This dough’s need to be well developed before the
fruit is added.
Do not mix excessively after adding the fruit, as this may
cause the fruit to break up, particularly if it has been
washed
Rest period
A recovery time of approximately 10 minutes following mixing will
ensure that the dough is suitable for processing
Moulding
The dough pieces should be adequately moulded and/or rolled.
However excessive handling will produce roughly finished products.
Baking pans and trays
There are two options for tray or pan preparation. Trays
and pans may be well-greased with animal or vegetable oil, or
lined with silicone paper.
However baked products should be removed from paper
before glazing.
Final prove
A temperature of 30° – 40°C with a relative humidity (RH) of 80 – 85% to
prevent skinning is recommended.
Excessive steam in the final proves will cause the formation of a tough,
leathery crust and should be avoided at all times.
Over-proving weakens the dough structure and could cause it to collapse in
the oven
Baking
Due to the high sugar content, an oven temperature of approximately
190° – 210°C is usually most suitable for buns and loaves.
To prevent the crust toughening and the possible collapse of the products,
steam injection should not be used.
Buns should only be baked enough to prevent collapse
or shrinkage after removal from the oven.
The shiny surface usually associated with this type of product
is best obtained by washing immediately after baking with a
sugar syrup or bun wash
Bun wash or glaze
Water and sugar syrup may be used with the addition of 25g per litre
of powdered gelatine.
This will prevent excessive stickiness, which causes most packaging
problems.
As the dry, shiny surface is dependent on the evaporation of the moisture in
the wash and the subsequent increase in viscosity of the sugar solution, it is
important to apply the hot wash immediately after removing the product
from the oven.
Decoration
Decoration will be similar but slightly different for each product. Moist yeast
product is produced to be consumed on the day or soon after being
produced.
 SOFT BUNS

INGREDIENTS QUANTITY
Bread flour 500 grams
Water 240 grams
Yeast 10 grams
White sugar 1 tbsp
White sugar 80 grams
Powdered milk 40 grams
Salt 10 grams
Medium sized egg 1 pc
Improver 20 grams
Lard 40 grams
Sesame seed 1tbsp
Egg wash 1 pc

Procedures:
1. Mise en place
2. Activate the yeast (water,1tbsp sugar and yeast)
3. Combine dry ingredients (flour, salt, sugar, improver, milk)
4. Incorporate liquid (suspended yeast)
5. Knead until soft and pliable
6. Incorporate lard
7. Proof for 1 hour
8. Portion and mold into required quantity(70grams)
9. Proof for 30 minutes
10. Bake for 15-20 minutes at 200 degree Celsius
 Task sheet 1.1-3

TASK SHEET _____

Title: PREPAING AND PRODUCING SOFT BUNS

Performance Objective: Given the necessary tools, equipment and

ingredients the trainee must be able to prepare
and produce soft buns within 3 hours

Supplies/Materials : Task Sheet/ job sheet

Equipment :

Steps/Procedure:
1. Mise en place
2. Prepare all the ingredients with accurate measurement
3. Activate the yeast (water,1tbsp sugar and yeast)
4. Combine dry ingredients (flour, salt, sugar, improver, milk)
5. Incorporate liquid (suspended yeast)
6. Knead until soft and pliable
7. Incorporate lard
8. Proof for 1 hour
9. Portion and mold into required quantity(70grams)
10. Proof for 30 minutes
11. Bake for 15-20 minutes at 200 degree Celsius

Assessment Method: Observation/Demonstration

`
 Performance Criteria Checklist
Task Sheet 1.1-3
Trainee’s Name: _____________________ Date: _________

CRITERIA yes no
1. Use the mise en place or the preparation method?
2. Wear proper uniform before hands on laboratory?
3. Observe cleanliness and orderliness in working area?
4. Proper hygiene and sanitation?
5. Measuring ingredients accurately?
6. Follow the correct standard and procedure?
7. Maintain the cleanliness of the work area after laboratory or
implement the CAYGO method?

Trainer: __________________________ Date: ___________

 Learning Experiences
Learning Outcome 2
DECORATE AND PRESENT BAKERY PRODUCTS
Learning Activities Special Instructions
Read: Information Sheet 1.2-1 on
variety of filling, coating/icing and
glazes

Compare Answer to Answer Key 1.2-

Answer Self Checked 1.2-1 1
Read: information Sheet 1.2-2 on
garnishing and Presenting Bakery
Products formation Sheet 2.1-2 on

Observe the trainer as he

demonstrate the following and make
a return demonstration:
Glazing
Icing/Frosting
Filling
Decorating (fruits and Nuts)

Perform task Sheet

Glazing
After observing the demonstration
Icing/Frosting
proceed to the baking laboratory and
Filling
perform return demonstration
Decorating (fruits and Nuts)

After doing all the activities for this

LO2: Decorate and Present Bakery
Products; you are ready to proceed
to the next L.O: Store bakery
products

Information Sheet 1.2-1

Recognizing the Variety of Fillings, Coating/Icing and Glazes
Learning objective:
After reading the information sheet you should be able to:
1. Recognize the variety of fillings, icing and glaze to a baked product
2.

Introduction
Frosting or icing, fillings and glazes are typically a sweet, sugar-based
soft mixture used to fill, coat, add flavor, and improve the appearance and
texture, They are used on baked recipes such as cakes, cupcakes, cookies
and pastries, or formed and used when decorating as a Crafty Baker, ranging
from simple to elaborate. The filling is applied before the frosting or glaze is
applied.

VARIETY OF FILLINGS, COATING/ICING AND GLAZES FOR

BAKED GOODS

GLAZE

Confectioner sugar glaze

This simple glaze is made using confectioners’ sugar with a small

amount of liquid added (often milk or water). It can be quite liquid or more
thick, like a syrup, depending on the ratio of sugar to liquid. It is often used
as a drizzle (for instance, on top of a quick bread) or as an all-over
translucent topping (for instance, glazed doughnuts).

Chocolate glaze
 A chocolate glaze is a pourable chocolate topping. It can range from
translucent to opaque, but it is typically thin enough that it can be poured.
A ganache could be used as a chocolate glaze, but a number of varieties
exist. This easy version includes butter, corn syrup, and chocolate.

Simple syrup
Simple syrup is made by combining equal parts sugar and water,
sometimes with flavorings, and then heating the mixture until it reduces to
a syrup-like consistency. This can be used as a glaze, or it can be used to
keep cake layers moist.

ICING
Icing sugar
 Can be sifted over the final baked product with no glaze applied.
Fondant
 Fondant can be applied after removing from oven. Fondant needs to
be tempered if a shine is required on the finished product. Fondant
can be thinned to required consistency.
 Fondant should be touching dry when it has been applied and cooled.
 After glazing with fondant roasted, shaved or chopped nuts can be
used to decorate the end product.
Royal icing

This simple mixture of egg whites, confectioners’ sugar, and

often a touch of lemon has a consistency that can be piped, but it
dries hard. It is often used to create ornate cookie decorations. It can
also be used to pre-make flowers or other cake decorations to be used
at a later date, and it’s also what you use to make homemade
sprinkles.

Rolled fondant
Generally when it comes to cake decorating, rolled fondant is the type
in question. Rolled fondant is a pliable, dough-like icing which is popular for
use on occasion cakes. It is made of sugar, water, gelatin and food-grade
glycerine. Its smooth appearance gives cakes a polished look, and rolled
fondant is also flexible and workable enough to mold into shapes, which is
very effective for decorating cakes.

Poured Fondant

A variation of fondant that remains at a pourable consistency and has a

glossy finish once dried. It is often used on top of cakes or pastries.

Butter cream Icing

One of the most common and versatile cake toppings and fillings,
buttercream actually covers a fairly wide array of different cake
toppings. The basic composition of buttercream is fat (often, as the name
might imply, butter, but not always) and sugar. However, the ingredients
and methods employed can vary quite greatly. Here are some of the most
common types of buttercream…

Custard buttercream
This buttercream is sort of like a cross between boiled milk
buttercream and French buttercream. A pastry cream is combined with
butter and/or confectioners’ sugar to a spreading consistency. This type of
buttercream is best for a filling, but when enough sugar is added, it can be
piped.

French buttercream
Not to be confused with French meringue buttercream, this rich cake
topping and filling is made with hot sugar combined with egg yolks rather
than whites. Since the eggs are not cooked, they can be pasteurized before
making this type of buttercream to reduce the chance of foodborne illness.
Fudge buttercream
There is a particular sub-set of
American-style buttercreams that contain chocolate (either melted
chocolate, or a cocoa powder mixture), which is then incorporated with
a butter and sugar mixture. Not to be confused with fudge icing, which is
boiled, this is a buttercream that starts with either melted chocolate or
cocoa powder combined with butter, which is then cooled and whipped with
sugar and flavorings to a fluffy consistency

Meringue buttercreams

Are Swiss buttercream (egg whites and sugar cooked and then
whipped with butter), Italian meringue buttercream (where boiled sugar is
slowly poured into an egg white meringue mixture then beaten with butter)
and French meringue buttercream (where uncooked egg whites are mixed
with sugar and cream of tartar).

Rolled buttercream
Often made with shortening, this is a buttercream to which a much
higher amount of sugar has been added, giving it a clay-like consistency
that can be rolled. It is not quite as flexible as fondant, but can be used for
some of the same applications.

FROSTING

Cream cheese frosting

Cream cheese frosting is a type of American-style butter cream
that employs cream cheese instead of or in addition to butter (or other fat).
It is a common frosting to use on top of carrot cake, Hummingbird cake and
red velvet cake.
 Frosting is sugar and fat blended together with some water added to
soften.
 It is composed of 80% icing Sugar with 20% fat ratio and 5% water.
Special emulsified shortening works well here as they will hold more
water.

Fillings
Ganache
One of the most common types of ganache is made using
approximately equal weights in cream and chocolate. It is made by bringing
cream to a simmer, then pouring it on top of chopped chocolate, then mixing
until smooth. The mixture starts out quite liquid, but firms as it sets. It can
be used as a drizzle, or as it becomes thicker as it cools, it can be used to
cover an entire cake. Once firm, it can be used as a filling for chocolates.

Fresh Dairy Cream

Flavoured with sugar and vanilla essence.
Slice cooled product like buns and donuts and pipe whipped cream into
centre; these product will need to be stored in controlled environment as the
cream melts in warm environment and can have unacceptable bacterial
growth if not controlled.
Crème pâtissière
 Starch thickened milk that can be flavoured and coloured to
enterprise requirements. It is stable at high temperatures and will sit
at room temperatures for extended periods.
 Many commercial mixes contain preservatives that extend shelf life at
room temperatures.

Fruit fillings
 Most fruits used as filling need to be stabilised in a
starch gel.
 This is because when sugar is added to fruit it will
dissolve and the free liquid boils inside the dough
and is detrimental to the finished product.
 Fruits will need to be cooked before being used in
fillings. Some fruits may not cook inside the dough before the dough
has baked.
 Canned fruits are economical when used in fillings for 49anish and
steusseldoughs.
  Solid pack ‘Pie’ fillings can be purchased to fit this need. This is fruit
in a can that has no added water or syrup. However, when sugar is
added to this is does dissolve so that liquid needs to be stabilised.
 There are proprietary powders that can be added to fruit mixes. These
are pre-gelatinised gels. They rehydrate when added to the pie mixes
and hold the moisture in suspension.
 These powders have been cooked to a thick viscous state and then
dried on steam heated rollers and ground to powder so they can be
added to fruits or other liquids at a later stage.
 These pre-gelatinised powders are best added to the sugar before
mixing into the fruit.
Cream
Whipped fresh cream flavoured with sugar and vanilla has always
been popular as a filling but needs to be kept in a controlled environment. It
is not suited to hot climates.
Nut fillings
Nuts can be ground and mixed with sugar and liquids to form pastes.
Cheese fillings
Quark, cottage and cream cheeses can be sweetened and flavoured
before being used as fillings. Some cheeses with high moisture contents can
be stabilised with the addition of starch that will thicken during the baking
process.
All fillings used in yeast goods:
 Add flavour
 Add interest
 Add food value.

Self Check 1.2-1

Instruction: Read the question below carefully. Choose the correct letter
which represents the best answer. Write your answer in a separate sheet.

1. Applied to product when it has just been removed from the oven
and while the jam is boiling. This causes the jam to dry and impart a
shine and flavor to the product?

A. boiled apricot jam

B. icing
C. frosting
D. cheese

2. This is referred to as stock syrup?

 A.Glaze
B. yeast
C. sugar syrup
D. syrup

3. Can be sifted over the final baked product with no glaze applied?
A. fondant
B. fruits
C. icing sugar
D. sugar

4. Sugar and fat blended together with some water added to soften?
A. frosting
B. baking
C. beinenstich
D. jam

5. Can be ground and mixed with sugar and liquids to form

pastes?
A. nuts fillings
B. cheese
C. fruits
D. cream

ANSWERS KEY: 1.2-1

1. A
2. C
3. C
4. A
5. A
 Information Sheet 1.2-2
Decorating and Presenting Bakery Products
Learning objective:
After reading the information sheet you should be able to:
1. Decorate the bakery products according to standard recipe
2. Identify the different icing for specific decoration

GARNISHING AND PRESENTING BAKERY PRODUCTS

Glazing of yeast goods

Yeast goods are glazed to add eye appeal and enhance the flavour of
the finished product.
 Glazing can be simple; using sugar syrup; or elaborate using icings
roasted nuts and brightly coloured fruits.
Yeast good will carry a premium in pricing so the customer will need
they are getting value for money.
Sugar syrup
is the simplest and this must be added while the product is still hot;
brush lightly and quickly over the surface.
If too much is added it will soak into product and make soggy.
When added to hot product the water evaporates away leaving stick sugar
paste than reflects the light and SHINES.

Bienenstich
Bienstich glaze is applied before product is baked.
A mixture of flaked almonds hone, cream and sugar is cooked on stove to
amalgamate.

Can be stored in refrigerator until required.

To use: warm slightly until it flows off the spoon. Apply evenly and
thinly over the top of unbaked dough piece.
When baked in the oven the sugars caramelise and when cooled the
topping has an appealing flavour and colour. The top will also have a crunch
from the sugar and nuts.
The topping must be brown before removing from the oven or it will
not be crisp and crunchy. Care must be taken not to burn the sugar. It will
then be bitter and be black in colour.

Boiled apricot jam

Apply to Danish pastries when they are removed from oven. When this
is done the jam must be hot and the product just out of the oven.
Do not add water to jam; this will dilute the glaze and flavour..same as
sugar syrup, when brushed on hot excess water will be evaporated away
leaving shine and extra flavour.
Fondant

Apply after tempering and when product has cooled. When cool the
fondant should have an appealing shine.

Nut fillings

Make into paste with sugar and spices then use in pastries.
Toppings
Gels
Apply to top of fruits added to Danish pastries after baking.

Fruit Decors

Fresh or canned fruits can be added to baked pastries. A pocket can

be baked then crème patisserie is added with strawberries as the fruit.
Strawberries are delicate and do not bake well like apricots.
These will be glazed with gel to add shine and eye appeal.
Product decorated with fresh fruits will have a limited life but, as most yeast
goods are consumed on the day of production, this is not a big issue.
Crumbles
Apply thinly to top of unbaked product and it will bake and leave a
nice crust on finished product.
Crumbles add textural diversity and interest to the finished product.

Frosting
Apply to baked product after cooling. These will have a lighter
sweetness than fondant due to the fat content.
They add pleasant mouthfeel and interest to the finished product.

Presentation of product is dependent on where and how it is to be sold.

From the bakery
Presented on tray laying flat showing filling if any. The filling will have
eye appeal:
 Apple Danish should have lots of apple pieces
 Apricots need to be visible
 Nut Danish: need to see the nuts.
At times they may be stacked to show abundance but this can cause
product on the bottom to be squashed
Display in bakery
Most are displayed on trays that contain up to 12 portions. Service is
taken from the back of the tray. Larger pieces might be presented
individually on doyley and cardboard bases.
Doyleys are used extensively in presentation as it is a barrier between
the product and service ware.
From the restaurant show case or buffet trolley
When purchasing your morning coffee a
selection of bakery goods will be displayed for
customer selection.At the café they will be behind a
safety barrier.
In fine dining hotels it can be displayed on a
trolley that is wheeled up to the table for the
customer to choose. This is an old practice and is
not used in many places these days.
Service ware
These are the platter trays and plates that are used to display and
serve product in cafes and dining rooms. They can also be used in
conjunction with doyleys between product and service ware.
A good display should highlight the product at its best

Task sheet 1.2-2

TASK SHEET _____

DECORATING
Title: AND PRESENTING BAKERY
PRODUCTS
Performance Objective: given the tools,materials, ingredients needed in
decorating and presenting bakery products the
trainee should be able to learn how to decorate
and present bakery goods within 1 hour

Supplies/Materials : Task Sheet/ job sheet

Equipment :

Steps/Procedure:
1. mise en place
2. Identify the appropriate fillings, icing and glaze.
3. choose the appropriate fillings, icing and glaze to a baked
product
4. apply decorations/ garnish the baked products
5. present the baked products
6. caygo

Assessment Method: Observation/Perform

`
 Performance Criteria Checklist
Task Sheet 2.1-2
Trainee’s Name: _____________________ Date: _________

CRITERIA yes no
1. Use the mise en place or the preparation method?
2. Wear proper uniform before hands on laboratory?
3. Observe cleanliness and orderliness in working area?
4. Proper hygiene and sanitation?
5. apply decorations/ garnish baked products
6. Applying appropriate fillings, icing and glaze?
7. Display on trays for presentation of baked goods?
8. Maintain the cleanliness of the work area after laboratory or
implement the CAYGO method?

Trainer: __________________________ Date: ___________

Learning Experiences
Learning Outcome 3
Storing Bakery Products

Learning Activities Special Instructions

Read Information Sheet 1.3-1 on

Materials in Packaging Bakery
Products
Compare Answer to Answer Key
Answer Self Checked 1.3-1

Read: Information Sheet 1.3-2

Storing and procedures of Packaging
for Bakery Products
Answer Self Checked 1.3-2 Compare Answer to Answer Key

After viewing the video proceed to

View videos on Packaging and
the baking laboratory and perform
Storing Bakery return demonstration

Perform Job Sheet 1.3-3 on Pack and

Store Bakery Products

After doing all the activities for this

LO3: Store Bakery Products; you are
ready to proceed to the next UC2:
Prepare and Produce Pastry
Products.

Information Sheet 3.1-1

Storing Bakery Products

Learning Objectives:
After reading this INFORMATION SHEET, YOU MUST be able to:
 1. differentiate packaging from storing;
2. enumerate the different kinds of packaging materials; and
Introduction:
Packaging plays a significant role in bakery products in increasing shelf
life, preventing mechanical damage, marketing, nutrition value and displaying
food safety related warnings.

STORING AND PROCEDURES IN PACKAGING BAKERY

PRODUTCS

Packaging- defined as the activities of designing and producing the

container or wrapper for a product. The container or wrapper is called
package.
Storingis to protect and preserve the baked products from spoilage and
damage.

Types of packaging materials:

1. Flexible packaging
(laminates, wrappers)
These are the most common method of
packagingmaterial used to pack bakery
products .

2. Cardboard Boxes
These are used by many manufactures to pack
biscuit to differentiate its product from
competitors. These normal paper boxes are slightly thicker.

3. Display Boxes
After primary packing done by flexible wrappers
these packets are arranged in display boxes
manually and then these boxes are shrinked
wrapped. Consumers can see the products
through these transparent films.
 5.Vertical Pouches or Sachet
These have also been experimented by many bakery
manufacturers mainly biscuits, snaky biscuits.These
can be found for cookies packing which very soft to
handle.Soft cookies or cakes are arranged in these
trays to prevent from any damage at with ease to
handle and store.

6. Poly bags
Breads are packed in these types of poly
bags which are tied through twist n tie bands or
stickers.Normal flow wrap packaging is done for
Majority of white bread available in market.

7. Shrink Wrapped / Over wrapped boxes and

trays
Shrink wrapping is done on boxes to give a attractive look to
consumers with additional safety to the products.

Conclusion:

Bakery products include items of different packaging

requirements, which are met by arrange of plastic materials in the
form of films, laminates and thermoformed trays.These materials
provide adequate protection against moisture loss/gain, retain the
taste and aroma, and are hygienic and safe for food contact. It
provides adequate protection against moisture loss/gain, retain the
taste and aroma, and are hygienic and safe for food contact.
 Self- Check 3.1-1

Multiple choice : Choose the letter of the best answer. Write the letter of
your choice on your answer sheet.
1. It is to protect and preserve the baked products from spoilage and
damage.
A. Packing
B. Storing
C. Cooling
D. Fermenting
2. Breads are packed in these types of packaging which are tied through
twist n tie bands or stickers.
A. Flexible packaging
B. Shrink Wrapped / Over wrapped boxes and trays
C. Poly Bags
 D. Vertical Pouches or Sachet
3. It is the most common method of packagingmaterial used to pack
bakery products
A. Cardboard Boxes
B. Vertical Pouches or Sachet
C. Flexible packaging (laminates, wrappers)
D. Shrink Wrapped / Over wrapped boxes and trays
4. The wrapping is done on boxes to give a attractive look to consumers
with additional safety to the products.
A. Poly Bags
B. Shrink Wrapped / Over wrapped boxes and trays
C. Flexible packaging
D. Cardboard boxes
5. These are used by many manufactures to pack biscuit to differentiate its
product from competitors.
A. Display Boxes
B. Shrink Wrapped / Over wrapped boxes and trays
C. Cardboard Boxes
D. Vertical Pouches or Sachet

ANSWER KEY 1:3-1

1. B
2. C
3. C
4. B
5. C
 Information Sheet 1:3-2

PROCEDURES IN STORING AND PACKAGING BAKERY PRODUCTS

General rule:
Always wash hands thoroughly in soapy water before handling the
bakery products. Keep everything clean- hands, utensils, counters
and all packaging materials.

1. The most important thing for successfully

storing all baked goods is to let them cool
completely.
 2. For any product that is to be served after
the day of manufacture the product will
need to be covered and protected from
outside contamination.

3. Place product in tightly covered containers to prevent drying out and

crushing.

4. Store at correct temperature and

conditions of storage.

5. Individually wrapped products, in

moisture and vapor proof packing
materials.
 Make it attractive and maintain adequate
shelf-life.
 Be inexpensive.
 Protect the shape of the product.

6. When storing it is always important to make

sure product is labelled and it is stored away
from strong odours like onion or cleaning
chemicals.

7. For longer storage, product with dairy

ingredients like cream, crème
patisserie, and butter type cakes
maybe frozen after wrapping properly
in moisture and vapour proof
materials.Care must be taken not to
squash them when wrapping. Be
 sure to label with the date of freezing and use the FIFO (‘First In, First
Out’) rule.
8. To serve and refresh thaw out at a room temperature from setting into
the crumb causing sogginess.
9. Maintain maximum eating quality, appearance and freshness
 Bake daily
 Bake only what you can sell
 Bake in small batches.
 JOB SHEET3.1-1
Title: PACKAGING AND STORING BAKERY PRODUCTS

Performance Objective: Given the necessary tools equipment,

supplies and materials you should be able to
package and store bakery products according to
standard within 30 minutes
Supplies/Materials : Packaging and labeling materials, Bakery
Products
Equipment: Packaging and labeling materials, Bakery
Products
Steps/Procedure:

1. Wash hands and Keep everything clean- , utensils, counters and

all packaging materials.
2. Gather all packaging and storing supplies and materials.

3. Check if the bakery products have cooled down.

4. Start packing and storing bakery products according to

appropriate packaging.
Assessment Method:

Observation using the Performance Criteria Checklist

Performance Criteria Checklist 1:3-1

CRITERIA
YES NO
Did you….
1. Always wear proper uniform before hands on
laboratory?
2. Identify all the packaging materials used?
3. Observe proper handling in packaging and storing
bakery products?
4. Observe safety standards and safety precautions?
5. Obey the rules and regulations inside the store
room?
6. Observe the CAYGO method?

Feedback:

___________________________________________________________________________
___________________________________________________________________________
___________________________________________________________________________
_____

_________________________ __________________________

Trainee’s Signature Trainer’s Signature

Evidence Plan
Competency
standard:
Unit of PREPARE AND PRODUCE BAKERY PRODUCTS
competency:
Ways in which evidence will be collected:

Demonstration & Questioning

Observation & Questioning
[tick the column]

Third party Report

Portfolio

Written
The evidence must show that the trainee…
 Historical Backgrounds of Baking x
 Terminologies used in baking x
 Identifying the standard tools and equipment
x
and their uses
 Identifying the standard ingredients in baking
x
and their uses
 Prepare Bakery Products (Soft Buns) x
 Recognizing the variety of Fillings and
Coating/Icing, Glazes and Decorations for x
Bakery products
 Decorating and Presenting Bakery Products x
 Materials in Packaging Bakery products x
 Procedures in Packaging and Storing Bakery
x
Products
NOTE: *Critical aspects of competency

TABLE OF SPECIFICATION
 # of
Objectives/Content
Knowledge Comprehension Application items/
area/Topics
% of test

Historical
Backgrounds of 2(MC) 8 (TF) 10
Baking

Terminologies used
3(MC) 5(MT) 8
in baking

Identifying the
standard tools and
6(I) 3(MT) 9
equipment and their
uses

Identifying the
standard ingredients
3(I) 2(MT) 5
in baking and their
uses

Prepare Bakery
1(Mc) (2TF) 3
Products (Soft Buns)

Recognizing the
variety of Fillings and
Coating/Icing, Glazes 3(MC) 2(MT) 5
and Decorations for
Bakery products

Decorating and
Presenting Bakery 2(I) 2(TF) 4
Products

Materials in 2(mc)
Packaging Bakery 1(MT) 3
productc

Procedures in
Packaging and
1(MC) 2(TF) 3
Storing Bakery
Products

23 27 50
TOTAL
 PINILI NATIONAL HIGH SCHOOL
PINILI, ILOCOS NORTE

TEST I: TRUE OR FALSE

DIRECTION: Read the questions carefully and write T if the statement is
TRUE and F If the statement is FALSE
1. Baking is a trade of the Philippines and began to flourish in 1960’s.
2. Greeks love festivity and celebration.
3. Romans used an oven with its own chimney and had grain mills to
grind grain into flour.
4. Tortes with patterns and honey flans existed in Roman cuisine.
5. Baked products can be accompaniments to meals for many years.
6. Pastry cook became an occupation for the Romans.
 7. In the early 16th century the missionaries introduced the cultivation
of wheat bread.
8. Baking is a favorite technique for creating snacks, desserts, and
accompaniments.

9. Appearance is about form and shape, It is not important that all

pieces have not the same appearance.
10. Consistency and texture is about how it feels in the mouth when
the customer is consuming the product.
11. Yeast goods are glazed to add eye appeal and enhance the flavour
of the finished product.
12. Doyleys are used extensively in presentation as it is a barrier
between the product and service ware.
13. Did not place product in tightly covered containers to prevent
drying out and crushing.
14. Store at correct temperature and conditions of storage.

TEST II: MULTIPLE CHOICE

DIRECTION: Read the questions carefully and write the letter of the correct
answer on your sheet.

15. To cook by dry indirect heat usually in an oven occasionally under coals
on heated stones or metals?

a. bake

b. dough

c. frosting

d. blend

16. To mix two or more ingredients until they are well combined?

a. crust

b. crimp

c. blend
 d. cream

17. Flour liquid mixtures stiff enough to knead or handle could be dough or
stiff dough?

a. dough

b. cereals

c. batter

d. bread

18. When proving they need to is 75% to 90% proofed before being placed
into the oven?
a. buns
b. tart
c. starch
d. cookies
19. Glazed to add eye appeal and enhance the flavour of the finished
product?
a. apricot
b. syrup
c. vanilla
d, yeast good
20. To Sift over Danish pastry that is not coated in apricot jam?
a. confectioner sugar
b. icing sugar
c. brown sugar
d. flour
21. To apply to Danish pastries when they are removed from oven?
a. jam
b. mayonnaise
c. apricot syrup jam
d. boiled apricot jam
22. It is to protect and preserve the baked products from spoilage and
damage.
a. Packing
b. Storing
c. Cooling
 d. Fermenting
23. Breads are packed in these types of packaging which are tied through
twist n tie bands or stickers.
A. Flexible packaging
B. Shrink Wrapped / Over wrapped boxes and trays
C. Poly Bags
D. Vertical Pouches or Sachet
24. To place in correct temperature and conditions of storage
a. storing
b. packaging
c. cooking
d. plating
25. has many cultures favorite techniques for creating snack, desserts and
accompaniments to meals for many years?
a. baking
b. cooling
c. fermentation
d. proofing
26. The Spanish missionaries introduced the cultivation of wheat in the
early
a. 17th century
b. 18th century
c. 19th century
d. 20th century

TEST III. IDENTIFICATION

DIRECTION: Read carefully and identify the following questions that being
ask.

_____________________27. Consist of white crystalline soluble and

organic compound?
______________________28. natural mineral that consists of chlorine and
Sodium
_____________________29. The most frequently used flavoring in the
bakeshop?
______________________30.Used to bakes cookies and other goodies?
______________________31.Used to decorate cakes and cookies with
icing?
 ______________________32.A pastry tools use to flatten the icing?

______________________33.A type of equipment that use to bake goods

or baker products?

______________________34.Used to individually sift and eliminate

clumps in dry ingredients?

______________________35.Used for greasing pans and for brushing

syrup unto layer cake?

______________________36. It sift over Danish pastry that is not coated

in apricot jam?

______________________37. These are the platter trays and plates that

are used to display and serve product in cafes and dining rooms?

TEST IV: MATCHING TYPE

DIRECTION: Matching column A to column B

A B

_______38.To mix with pressure a. packaging

accompanied by folding and stretching

_______39. Powdery produces from milling b. yeast good

cereal grains

_______40. Also called frosting. c. icing sugar

_______41. To combine ingredients in any d. egg

matter for through distribution of
ingredients

_______42. Flour liquid mixture stiff enough e. water

to knead or handle.

_______43. Small flat brush that used for f. cake board

glazing

_______44. Available in a variety of shape g. cookie cutter

and size, to cut cookie dough into specific
shape.

_______45. Give your cake more professional h. pastry brush

look.

_______46. The cheapest and most delicate i. dough

ingredients in baking

_______47. The most expensive ingredients in j. mix

 baking

_______48. Sift over Danish pastry that is not k. icing

coated in apricot jam.

_______49. glazed to add eye appeal and l. flour

enhance the flavour of the finished product.

_______50. The most important thing for m. knead

successfully storing

ANSWERS KEY

TRUE OR FALSE
1. T
2. F
3. T
4. F
5. T
6. T
7. F
8. T
9. F
10. T
11.T
12. T
13. F
14. T
MULTIPLE COICE
15. A
16. C
17. A
18. A
19. D
20. B
21. D
22. B
23. C
24. A
25. A
 26. A
MATHING TYPE
27. SUGAR
28. SALT
29. VANILLA
30. OVEN
31. PASTRY BAG
32. FLAT SPATULA
33. OVEN
34. SIEVE
35. PASTRY BRUSH
36. ICING SUGAR
37. SILVER WARE
MATHING TYPE
38. M
39. L

40. K

41. J

42. I

43. H

44. G

45. F

46. E

47. D

48. C

49. B

50. A
Performance Test

Specific Instruction for the Candidate

Qualification Bread and Pastry Production NCII

Unit of Competency Prepare and Produce Bakery

Products

General Instruction: Given the necessary, Materials, Tools and

Equipment, Prepare and produce Soft buns, Decorate and present.

Specific Instruction:
1. Mise en place, including measuring of necessary ingredients.
2. Pre-heat the oven based on what recipe used.
3. Activate the yeast (water,1tbsp sugar and yeast)
4. Combine dry ingredients (flour, salt, sugar, improver, milk)
5. Incorporate liquid (suspended yeast)
6. Knead until soft and pliable
7. Incorporate lard
8. Proof for 1 hour
9. Portion and mold into required quantity(70grams)
10. Proof for 30 minutes
11. Bake for 15-20 minutes at 200 degree Celsius
12. decorate and present

QUESTIONING TOOL
 Satisfactory
Questions to probe the candidate’s underpinning knowledge respon
se
Extension/Reflection Questions Yes No
1. Why does the baked goods cave in the middle after it’s
baked?  

2. What is the substitute of oil for butter in a recipe? How

much would you use?  
Safety Questions
3. what will you do if there is a leak on the gas hose?  
4. How do you know if the baking powder and baking soda are  
still fresh?
Contingency Questions
5. How do I need to alter a recipe if I am using a convection  
oven?
6. What if all of your recipes call for unsalted butter. Can you  O 
use regular salted butter instead?
Job Role/Environment Questions  
7. How can you handle your student while they are having their  
activity?
8. What is the proper preparation before hands on laboratory?  
Rules and Regulations  
9. What do the food regulations state with regards to gluten  
free bread?
10. What are the DO’s and DONT’S during laboratory?  
 Satisfactory
Questions to probe the candidate’s underpinning knowledge respon
se
Extension/Reflection Questions Yes No
1. This could be caused by a couple of different factors. The
first thing to check is your oven temperature. I am a big
advocate of using an oven thermometer to make sure that your
oven is at the correct temperature. The wrong temperature can
cause the cake to rise too far and collapse on itself. The second
 
thing is to ensure that the cake is cooked through by using a
skewer or thin knife inserted in the center and seeing that it
comes out clean. If the cake is undercooked in the middle, it will
cave in.

2. I would always recommend using whatever type of fat is

called for in a given recipe because they each have different
properties, and butter especially lends a great flavor. Using a
liquid oil in place of butter will also affect the final texture of the  
baked good.

Safety Questions
3. I will turn off the oven as soon as possible and I will call the  
attention of the maintenance for immediate action.
4. To test if baking powder is still good, combine 1 teaspoon  
baking powder with 1/3 cup hot water. If it bubbles, it’s still good, To
test baking soda, put 2 tablespoons of white vinegar into a small
bowl and add 1 teaspoon of baking soda. If it fizzes immediately,
it’s still good!
Contingency Questions
5. The general rule of thumb for converting a recipe from a  
conventional oven to a convection oven is to either use the same
temperature and bake for 75% of the stated time example, if a
recipe says to bake for 20 minutes, bake for only 15 if using a
convection oven), or you can reduce the oven temperature by 25
degrees F and bake for the same time or use a combination of
reduced time and temperature. You can check out
this Convection Oven Temperature Conversion Calculator as a
starting point. Also, open the oven door as little as possible
during baking.

6. I definitely recommend using unsalted butter in baked  

goods, because you can control the total amount of salt in the
recipe. However, if you do not have unsalted butter and don’t
want to make a trip to the store, simply use your salted butter,
but omit the salt in the recipe.
Job Role/Environment Questions  
7. During their hands on laboratory I always check them  
individually or group, if they follow the correct procedures in
making bakery products.
8. The proper preparation during hands on laboratory is always  
wear their PPE/ personal proper equipment like (face mask,
hairnet, 3 table rods, apron), accurate measurement of the
ingredients.
Rules and Regulations  
9. The legal definition of bread is listed as the product made by  
baking a yeast-leavened dough prepared from one or more
cereal flours or meals or water. The key thing to note here is the
use of term “cereal flour” rather than specifically wheret flour,
therefore allowing for the use of gluten free cereal flours, typical
ratio of those fractions occuring in the whole cereal
10. Rules and Regulations  
Do’s
 Wear proper uniform
 Prepare all the tools needed to bake goods.
 Apply accurate measurement of ingredients.
 Follow the standard procedure during hands on
laboratory
 Clean as you go
DONT’S
 Do not wear jewelries/ accessories in the work station
 Do not take a picture during laboratory
 Do not eat while doing the activity
 Avoid chatting with your co-trainee if the activity is on
going
 Do not leave any tools or materials inside the work station

Templates for Inventory of Training Resources

Resources for presenting instruction
 Print Resources As per TR As per Remarks
Inventory
Modules
Recipes
Reference books
  Non Print Resources As per TR As per Remarks
Inventory
Videos

Resources for Skills practice of Competency #1 ______________________________

 Supplies and Materials As per TR As per Remarks
Inventory

Cake flour Reproduction

Bread Flour Reproduction

All-purpose Reproduction

Sugar Reproduction

Yeast Reproduction

Butter Reproduction

Margarine Reproduction

Butter (French bread) Reproduction

Cooking oil Reproduction

Lard Reproduction

All-purpose cream Reproduction

Whipping cream Reproduction

Confectioner sugar Reproduction

Knox gelatin Reproduction

Flaked almonds Reproduction

Chocolate chips Reproduction

Chocolate, shredded Reproduction

Cherries with stem Reproduction

Cherries Reproduction

Food colors Reproduction

Tropical fruits Reproduction

Whole wheat, rye, multi grain Reproduction

Cream cheese Reproduction

 Tools As per TR As per Remarks

Inventory

Muffin pan, small 12 Reproduction

Muffin pan, medium 12 Reproduction

Muffin pan, big 25 Reproduction

Loaf pan, small 3 Reproduction

Loaf pan, medium 20 Reproduction

Loaf pan, big 6 Reproduction

Rectangular pan 1x8x8 6 Reproduction

Round pan 6,8, 10, 12, 14, 16 6 Reproduction

Pie pan 6 Mintenance

Flour sifter 6 Maintenance

Strainer 6 Maintenance

Double boiler 6 Reproduction

Piping bags 6 Reproduction

Coupler 6
 Equipment As per Remarks
Inventory

Commercial Mixers with 6 Repair

complete attachments

Mechanical Dough roller 1 Maintenance

Decker oven 1 Repair

Compressor 1 Repair

Dough cutter 1 Repair

Gas range 4 Repair

Upright freezer 1 Repair

Refrigerator 1 Repair/maint
enance

Note: In the remarks section, remarks may include for repair, for
replenishment, for reproduction, for maintenance etc.