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Bread & Pastry Assignment 1

The document provides information about Cebu Technological University's Tuburan Campus, including its website and contact details. It also outlines an assignment for a Bachelor of Science in Hospitality Management course on bread and pastry, asking students to define and compare bread and pastry, list factors for successful baking, and discuss common malpractices and career opportunities in the fields.

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HENJEL PERALES
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302 views

Bread & Pastry Assignment 1

The document provides information about Cebu Technological University's Tuburan Campus, including its website and contact details. It also outlines an assignment for a Bachelor of Science in Hospitality Management course on bread and pastry, asking students to define and compare bread and pastry, list factors for successful baking, and discuss common malpractices and career opportunities in the fields.

Uploaded by

HENJEL PERALES
Copyright
© © All Rights Reserved
Available Formats
Download as PPTX, PDF, TXT or read online on Scribd
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Republic of the Philippines

CEBU TECHNOLOGICAL UNIVERSITY


Tuburan Campus
Barangay 8 Poblacion, Tuburan, Cebu
Website: http://www.ctu.edu.ph E-mail: [email protected]
Tel. No.: +6332 463 9313 loc. 101
BACHELOR OF SCIENCE IN HOSPITALITY MANAGEMENT

Assignment No. 1
in
BREAD
and
PASTRY
1&2
NILFRIED MONTERA
BSHM 2 – C Student
1. Give the common similarities and
differences between bread and pastry.
Answer:
Pastry:
Pastry is made of the flour and fat along with little water. It
includes the various kinds of baked products which is made from the
ingredients such as flour, sugar, milk, butter, shortening, baking powder,
and eggs. Proportions vary, but two parts flour to one part fat is typical.
Pastry dough is kept cool when fat is mixed in, to create flakes of dough
separated by fat, which makes it crumbly and crisp. Pastry dough is
rolled out thinly and used as a base for baked products. Pastry is
differentiated from bread by having a higher fat content, which
contributes to a flaky or crumbly texture. A good pastry is light and airy
and fatty, but firm enough to support the weight of the filling. There are
374 calories per 100 grams.

Bread:
Bread is a baked food which is made from the dough which is
made from the flour and water with a little yeast and salt. It is baked in
an oven. Bread is used to make sandwiches as well as toast. The two
main types of bread are: Leavened bread and unleavened flat bread.
There are 289 calories per 100 grams. Breads are rich in complex
carbohydrates. Carbohydrates are an important part of our diet as they
provide us with energy. Our bread contains various B vitamins,
including Thiamin (Vitamin B1) and Niacin (Vitamin B3) which are
essential for releasing energy from food.
2. List down at least 3 factors that contribute
to successful baking.
Answer:
These factors contribute to successful baking:
 Plan carefully and thoroughly implement it.
 Have a genuine desire for baking.
 Understand the properties and characteristics of your
ingredients.
 Know the correct methods/ techniques in mixing butters
and the dough according to the desired products.
 Use good quality ingredients.
 Use standardized recipes - means the recipes have been
tried and tested as to method of mixing proportion of
ingredients used and the expected quality of the bake
products.
 Measure or weigh ingredients accurately.
 Use the right size and kind of pans.
 Check the oven temperature.
 Use efficient equipment and tools/ utensils.
 Install sufficient lightning and proper ventilation system.
 Develop good work habits.
 Develop the right attitudes.
 Keep abreast with the times.
3. Write down at least 3
common malpractices in
baking.
Answer:
Here are some common malpractices in
baking:
1. Disregard of basic guidelines.
2. Improper production scheduling.
3. Production losses.
a. Mixing loss- due to inaccurate scaling.
b. Fermentation loss- some of the flour
mixture sticks to the bowls or trough.
4. Record keeping is neglected.
4. What are the career opportunities in bread and pastry?
Give at least 4 examples with the job descriptions.
Answer:
 Kitchen Helper – cleans and sanitizes kitchen equipment; assists in basic
food preparation; receives and stores products in kitchens.
 Plant Bakers – work for bread factories, using machinery to produce bread
and pastry products.
 In-store Bakers – these people produce bread and baked goods in a retail
store, sometimes using pre-prepared or part-baked products from a factory.
 Master/Craft Bakers – much more likely to bake from scratch and are
usually employed by a small-scale, independent bakery or a restaurant
kitchen. A craft baker may specialize in a certain type of bread or baking
process and will offer specialist goods and services, such as patisserie and
cake decoration.
 Cake Decorator – works at a bakery, grocery store or specialty cake shop
and decorates cakes using a variety of tools, materials and food items. Cake
decorators prepare icings, apply toppings and decorate cakes by writing
customized messages.
 Pastry chef – in charge of and trained in the production of desserts, pastries,
and breads.
 Commis – junior chef
 Line Cook – “station chef”, is the chef designated to take charge of a certain
area of food production, such as cake and dessert preparation and other
related products.
 Bakery Sanitation Manager – responsible for general sanitation of the
plant. Looking after all on-the-job activities, product safety, legality, quality,
etc.
 Bakery technologist – responsible for the development, creating, launching
and implementing new products and commercialization of new and existing
products.
 Caterer – plans, makes, transports and serves food for meetings, parties,
weddings, organizational fêtes, and a host of other events. Some caterers
specialize in baked goods and pastries.
 Bakery Owner

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