BREAD AND PASTRY

PRODUCTION NCII
 The BREAD AND PASTRY PRODUCTION NC II

Qualification consists of competencies that person must

achieve to be able to clean equipment , tools and
utensils and prepare, portion and plate pastries, breads and
other dessert items to guests in hotels, motels, restaurants,
clubs, canteens, resorts and luxury
lines/cruises and other related operations.
The Units of Competency comprising this
Qualification include the
following:
BASIC COMPETENCIES

1.Participate in workplace communication

2.Work in team environment

3.Practice career professionalism

4.Practice occupational health and safety

procedures
COMMON COMPETENCIES

1.Develope and update industry knowledge

2.Observe workplace hygiene procedures

3.Perform computer operations

4.Perform workplace and safety practices

5.Provide effective customer service

CORE COMPETENCIES

1.Prepare and produce bakery products

2.Prepare and produce pastry products

3.Prepare and present gateaux, tortes and cakes

4.Prepare and display petits fours

Present desserts
 BASIC COMPETENCIES

1. Participate in workplace communication

a. Obtain and convey workplace information.

b. Participate in workplace meetings and discussions
c. Complete relevant work related documents
2. Work in team environment

a. Describe team role and scope

b. Identify own role and responsibility within team
c.Work as a team member
3. Practice career professionalism

a. Integrate personal objectives with organizational goals

b. Set and meet work priorities
c. Maintain professional growth and development
4. Practice occupational health and safety procedures

a. Identify hazards and risks

b. Evaluate hazards and risks
c. Control hazards and risks
d. Maintain OHS awareness
 COMMON COMPETENCIES

1. Develop and update industry knowledge

a. Seek information on the industry

b. Update industry
knowledge
What is the importance of being updated in the industry?

• Being aware of changes or updates within your industry

can help keep you ahead of the curve. By proactively
seeking out new information and staying on top of trends,
you will begin to arm yourself with learnings you can
apply to your career. Keeping up to date with your
industry doesn't need to be difficult.
2. Observe workplace hygiene procedures

a. Follow hygiene procedures

b. Identify and prevent hygiene risks
3. Perform computer operations

a. Plan and prepare for task to be undertaken

b. Input data into computer
c. Access informationusing computer
d. Produce/output data using computer system
e. Maintain computer equipment and systems
Why are basic computer skills important?

• Basic computer skills are essential for

employability and efficiency in today's digital age.
Many job positions require basic computer skills
like email, Microsoft Office, and internet navigation.
Having these skills can increase job prospects and
opportunities.
4. Perform workplace and safety practices

a. Follow workplace procedures for health, safety and security

practices
b. Deal with emergency situations
c. Maintain safe personal presentation standards
a. Why is it important to follow health safety and security procedures?

• Health, safety, and security are important in the

workplace because it is essential to protect your
employees from the unforeseen future, illnesses,
injuries, emergencies, and other health and safety
hazards.
b. How do you deal with emergency situations?

When an emergency occurs

1. Take a deep breath.
2. Count to 10. Tell yourself you can handle the situation.
3. Check for danger. Protect yourself and the injured person from fire,
explosions, or other hazards.
4. Try to look at the situation as a whole. What is the most serious problem and
what do you need to do first?
 c. What does maintain safe personal presentation standards
mean?

• Safe Personal Presentation. It is important in ensuring

health and safety in the workplace and it helps. to know
how to identify and deal with risks whether safety or
health. It values state that, you should know that your
actions do not create a health or safety. hazard and you
should not ignore risk in the workplace.
5. Provide effective customer service

a. Greet customer
b. Identify customer needs
c. Deliver service to customer
d. Handle queries through telephone, fax machine, internet
and email
e. Handle complaints, evaluation and recommendations
 CORE COMPETENCIES

1. Prepare and produce

bakery products
1.A. Prepare bakery products
1.B. Decorate and present bakery products
1.C. Store bakery products
1.A. Prepare bakery products / Bread Making

• Bread is a staple food prepared from a dough

of flour (usually wheat) and water, usually by

baking. Throughout recorded history and

around the world, it has been an important

part of many cultures' diet. It is one of the

oldest human-made foods, having been of

significance since the dawn of agriculture, and

plays an essential role in both religious rituals

and secular culture.

KINDS OF BREADS

1. YEAST BREAD- made 2. QUICK BREAD- made

from flour, water, salt and with quick-acting leavening
other ingredients and agents and is mixed,
leavened by yeast. shaped, and baked in one
• Examples interrupted process.
• -Basic soft roll EXAMPLES:
• -Cinnamon roll - Muffins
• -Pizza dough -Biscuits
• -Doughnuts -Waffles
• -Baguettes -Pancakes
• -etc.. -Banana bread
Dough-composed of a mixture of flour and water plus a small amount of salt and possibly other materials, such as
preservatives or yeast
KINDS OF DOUGH

1.LEAN DOUGH- made up 2.RICH DOUGH- contains

of basic ingredients for milk, butter, egg fruit and
bread flour, yeast, salt, other condiment- roll.
sugar, shortening. Examples:
Examples: -enseymada
-pandesal -cheeze bread
-loafbread -pande coco
-french bread -etc..
-etc..
 Different types of dough making methods
1.Straight dough is a STEPS for STRAIGHT DOUGH
1. Combine all of the ingredients for the bread
breadmaking system or method together.
in which all ingredients (dry 2. Knead the dough until it is smooth and elastic.
3. Cover the dough and let it rise until the volume
and liquid) are placed in the is double in size.
mixer and the dough is then 4. Press down on the dough to release the gas
(“punching” the dough).
mixed to full development. 5. Shape the bread and let it rise again until double
in volume.
6. Bake.
2. Salt delayed method What is a benefit of adding
Salt delayed method This a the salt late in the mixing
slight variation of straight process?
method, where all the Bakers who delay the salt
ingredients are mixed except addition during mixing find
salt and fat. that once salt is added, the
dough tightens, becoming
more difficult to stretch, but
also becomes stronger, and
is thus capable of stretching
farther without ripping.
3. No dough time method • What is the process of
A method of making bread no time dough method?
which eliminates the bulk No time dough is a one-step
fermentation by using high- breadmaking process where
energy mixing to speed up all dry ingredients are mixed
gluten development. It is slowly prior to adding water.
used by many large bakeries Unlike other common dough
because it allows loaves to systems where fermentation
be made in a much reduced lasts for a couple of hours
time.
 • A sponge ferment is usually a sticky process
4. Sponge and dough that uses part of the flour, part or all of the
method is a two-step bread water, and part or all of the yeast of a total- or
straight-dough formula. Highly liquid sponges of
making process: in the first batter consistencies are mixed with a whip,
spoon, or fork. Lower hydration, stiffer sponges
step a sponge is made and are lightly mixed or kneaded just until the dough
begins to develop. The sponge is allowed to
allowed to ferment for a rest and ferment for a period of time in an
period of time, and in the environment of a desired temperature and
humidity. When the sponge's fermentation time
second step the sponge is has elapsed or it has reached a desired
volumetric growth characteristic, the final
added to the final dough's dough's ingredients are added. The gluten is
developed in the mixing or kneading process,
ingredients, creating the and it may then be processed through further
work and rest cycles before being proofed then
total formula
baked .
5. Ferment and dough • Examples of fermented
method of bread making doughs include pizzas,
ingredients are mixed together to form pretzels, Beignets, and
a dough and left to ferment for up to
three hours. During fermentation the breads of all kinds
dough changes from a short dense (including Ciabatta,
mass into an elastic dough. The time Focaccia, and most rolls.)
taken to reach this state largely
depends on the amount of yeast and Quick doughs rise due to
the dough temperature. baking soda or baking
powder.
1.B. Decorate and present bakery products

• -Scoring • Plating
• -portioning • garnishing
• - shaping • packaging
1.C. Store bakery products
• Why is it important to store • Bread and baked products
bakery products? such as muffins, bagels, quick
breads, waffles, pastries,
-Proper storage can help to
cakes and cookies are safely
maintain the freshness and
stored on the counter or in the
quality of baked goods, and can
pantry. Storing in the
also help to prevent waste.
refrigerator can increase
Finished products should be
shelf-life by 2-3 weeks by
stored at the appropriate
reducing spoilage issues such
temperature and humidity to
prevent spoilage and maintain as mold growth.
freshness
COMMON BAKING
TERMINOLOGIES

PREPARED BY: GWENDOLYN PABLO SELING

Mise en Place
“put in place”
it means that ingredients
are prepped, tools are
gathered, and everything is
organized before cooking
begins.
FIFO • FiFo means "First-In, First-
Out" and is a method used in
• FIRST in inventory management to
ensure that the first items
• FIRST out entering an inventory are the
first ones to leave when it
comes time for shipping or
sale. This helps to prevent
wasting resources on old
products and ensures that
customers receive the freshest
stock possible
CLAYGO
• It helps to improve hygiene,
health, and safety. This
method involves cleaning
continuously throughout the
working day. It means
cleaning will become a part of
your daily routine. Clean as
you go method ensures that
all surfaces, equipment,
premises etc., are clean,
sterile, and clutter-free all the
time.
All-purpose flour - flour milled
from hard wheat or a blend of
soft and hard wheat. Used in
homes for some yeast breads,
quick breads, cakes, cookies,
pastries and noodles. All-
purpose flour may be bleached
or unbleached.
Bake - To cook in an oven with dry heat. The oven
should always be preheated for 10 to 15 minutes
before baking in 180 degrees celcius.
Importance of pre heating the oven..
• -to achieved the appropriate temperature of
the oven
• -to sanitize first the oven
• the cooking process of the product is
consistent
Preheating Time :10-15 MINUTES
Batter - A mixture of flour, liquid, and other
ingredients that is thin enough to pour.
Beat - To thoroughly combine ingredients and incorporate air with
a rapid, circular motion. This may be done with a wooden spoon,
wire whisk, rotary eggbeater, electric mixer, or food processor.
Blanch - To partially cook
food by plunging it into
boiling water for a brief
period, then into cold water
to stop the cooking process.
Boil - To heat a liquid until bubbles rise continually
to the surface and break.
Brownie - This favorite desert is a chewy, dense, cake-like
cookie that is sliced into bars for serving. Usually, brownies
are chocolate-flavored and colored brown, hence their
name.
Bulgur - Bulgur refers to whole-
wheat kernels after they have been
steamed, dried, and cracked. Bulgur
can be ground up and made into
flour, or it can be soaked or cooked
for addition to baked goods.
Butter - According to U.S. standards, butter is
comprised of 80 percent milk fat and 20 percent milk
solids and water. It is created through churning cream
into a semi-solid, and it can be salted or unsalted. Bakers
use butter on account of its flavor and its facility for
creating crispness, flaky layers, flavors, tenderness, and
a golden-brown color.

Margarine- is a spread used for flavoring, baking,

and cooking. It is most often used as a substitute for
butter. Although originally made from animal fats, ...
Cake Flour - Cake flour is a low-protein
flour that is silky and fine in texture that
can be used for pastries, cakes, cookies,
and certain breads.
Caramelize - To heat sugar until it is melted
and brown. Caramelizing sugar gives it a
distinctive flavor.
Chill - To place in the
refrigerator to lower a
foods temperature
Chop - To cut into small pieces using a sharp
knife, appliance, or scissors.
Cocoa Powder - Fermented, roasted, dried, and cracked
cacao beans can be made into an unsweetened powder
called cacao powder. The nibs or small pieces of the
cacao beans are ground up in order to make this powder,
and 75 percent of the cacao butter is extracted to form
the thick paste that is known as cocoa butter. Dutch
cocoa is a special cocoa powder with a neutralized
acidity due to its having been treated with alkali.
Confectioners’/Powdered Sugar - One of the
most widely used baking ingredients is
confectioners’ or powdered sugar, which is a
granulated sugar crushed into a fine powder and
combined with cornstarch. Only about 3 percent
of the final product is cornstarch, which helps
prevent the confectioners’ sugar from clumping.
Cool - To come to room temperature.
Cooling Rack - Baked goods are often
cooled on a cooling rack, which is typically a
rectangular grid made of thick wire with “feet”
or “legs” to raise it off the countertop and
allow cooler air to circulate all around the
finished good. Usually, baked goods will be
cooled for a short while on their pan before
they are removed and put on a cooling rack.
After they are done cooling on this rack, they
can be placed in storage or frozen. The
exceptions to this rule are yeast breads,
which are usually transferred from a baking
pan immediately to a cooling rack in order to
keep the crust from getting soggy.
Cream - To beat one or more ingredients, usually
margarine or butter, sugar, and/or eggs, until the
mixture is smooth and fluffy.
Crimp - To seal the edges of two layers of dough
with the tines of a fork or your fingertips.
Dash - A measurement less than ⅛ teaspoon.

Cut in - To distribute solid fat

throughout the dry ingredients
using a pastry blender, fork, or
two knives in a scissors
motion.
Drizzle - To drip a glaze or icing
over food from the tines of a fork
or the end of a spoon.
• Dry Ingredients - Dry ingredients are those recipe
ingredients that are dry and might need to be blended
before they are added to another kind of mixture in the
recipe. Dry ingredients can include sugar, salt, baking
cocoa, spices, flour, and herbs.
• Dust - To sprinkle lightly
with sugar, flour, or cocoa.

• Egg Wash - An egg wash is a mixture that

gives a rich color or gloss to the crust of a
baked good when it is brushed on the
unbaked surface o the product. It is made
from combining one whole egg, egg white,
or egg yolk with one tablespoon cold milk
or water.
Fermentation - Fermentation is
the chemical change in a food
during the baking process in
which enzymes leavens a dough
and helps add flavor. In baking it
is the first stage in which bread
dough is allowed to rise before
being shaped. Fermenting
agents include yeast and other
bacteria and microorganisms.
• Proofing (also called
proving) is a step in the
preparation of yeast bread
and other baked goods in
which the dough is allowed
to rest and rise a final time
before baking.
Fold in - To gently combine
a heavier mixture with a
more delicate substance,
such as beaten egg whites
or whipped cream, without
causing a loss of air.
Glaze - To coat with a liquid,
thin icing, or jelly before or
after the food is cooked.
Gluten - This protein is found in wheat and various cereal flours. Although some people are
allergic to it, gluten makes up the structure of the bread dough and holds the carbon dioxide
that is produced by the yeast or other substance during the fermentation process. When flour is
combined with liquids, gluten develops as the liquid and flour is mixed and then kneaded.
Formed from the proteins glutenin and gliadin, gluten provides the elasticity and extensibility or
stretch for bread dough.
Gluten-Free - Some people are allergic to gluten, but there are many ways to bake without
producing the gluten protein. Gluten-free flours include rice, corn, soy, amaranth, and potato
flours. Stone-ground, graham, or whole-wheat flours made from hard or soft wheats or both
kinds are also usable. These are produced through the milling of whole-wheat kernels or
combining white flour, bran and germ. Even though these gluten-flours may differ in coarseness
from their gluten counterparts, the nutritional value is virtually the same.
Grate - To shred with a handheld grater or food processor.
Grease - To rub fat on the surface of a pan or dish to prevent sticking.
Grind - To produce small particles of food by forcing food through a grinder.
Honey - Produced from flower nectar through the work of bees, honey is an all-
natural sweetener that produces a golden-colored curst and holds moisture in
different baked goods. Its color and flavor will vary according to the nectar that the
bees use.
Knead - To fold, push and turn dough or other mixture to produce a smooth, elastic
texture.
Kosher Salt - Kosher salt is used to top baked goods, kosher meat, or for recipes
where coarse salt is preferred because it has a coarse-flake structure. Usually,
kosher salt will not be iodized, but it may have an anti-caking agent included within
it.
Leavening - Leavening refers to the production of a gas in a dough batter using an
agent like baking powder, yeast, baking soda, or even eggs. Leavening agents work
via the production of carbon dioxide in the dough, and long ago these agents were
also known as “lifters.”
Lukewarm - A temperature of about 105°F, which feels neither hot nor cold.
Melt - To melt is to heat an otherwise solid food until it achieves liquid
form. In baking, sugar, butter, and chocolate are often melted.
Milk Chocolate - Milk chocolate is made up of a sweetened dark
chocolate combined with other milk solids. At least 10 percent of the
product will be chocolate liquor, and the milk solids will comprise at
least 12 percent of the final product.
Mix - To stir together two or more ingredients until they are thoroughly
combined.
Mix until just moistened - To combine dry ingredients with liquid ingredients
until the dry ingredients are thoroughly moistened but the mixture is still
slightly lumpy.
No-Knead - Also known as “batter breads,” no-knead is a baking method for
yeast breads that can be produced without any kneading.
Nut Flour - Nut flour is made up on nut meats that have been finely ground.
The nuts that are used can be either toasted or not, and the flour is used for
breads, cookies, cakes, and pastry crusts.
Nuts - Nuts are the dry fruits of legumes, seeds, or trees. Made up of an
edible kernel surrounded by a dry, hard shell, nuts are high in nutrients and
flavor. They can have as much as 90 percent fat, although nut fats are
primarily monounsaturated and very healthy. The different textures and flavors
of nuts can provide much sensory satisfaction in baked goods.
Oats - Oats are made up of any grain that is hulled, cleaned, toasted, and cooked
whole (groats). These groats can also be steel-cut, steamed, or rolled (flattened).
Rolled oats can be made quick-cooking when they receive additional cuts, and they
can be used interchangeably with other oats in baking because they are whole
grains. Instant oats, however, have been more finely cut and cooked, so they cannot
be used in place of normal oats.
Oat Flour - Oat flour is made up of rolled oats or groats that have been finely
ground.
Oat Bran - Oat bran refers to the outer layers of an oat kernel. Oat bran is a good
additive for baked goods as it is high in soluble fiber.
Partially set - To refrigerate a gelatin mixture until it thickens to the consistency of
unbeaten egg whites.
Peel - To remove the skin of a fruit or vegetable by hand or with a knife or peeler.
This also refers to the skin or outer covering of a fruit or vegetable.
Peel - To remove the skin of a fruit or vegetable by hand or with a knife or peeler.
This also refers to the skin or outer covering of a fruit or vegetable.
Preheat - To preheat an oven is to heat an empty oven to the proper temperature for
the recipe before the food product is placed within it.
Proof/Prove - To allow yeast dough to rise before baking. Or to dissolve yeast in a
warm liquid and set it in a warm place for 5 to 10 minutes until it expands and
becomes bubbly.
Punch Down - This term used in reference to bread dough describes the point at
which a dough has doubled in its size or when a marked dent is visible after two
fingers are lightly pressed into the dough about half of an inch. Punching down a
dough can be achieved via touching the dough with the fingers, making a fist, and
pushing it down into the center of the dough before pulling the dough edges into the
center and turning the dough over. After doing this, cover the dough and let it rest or
rise again before it is shaped into a loaf.
Refrigerate - To chill in the refrigerator until a mixture is cool or until dough
is firm.
Rind - The skin or outer coating of such foods as citrus fruit or cheese.
Rolling boil - To cook a mixture until the surface billows rather than
bubbles.
Rounded teaspoon - When dough is slightly mounded, not level. Scald to
heat a mixture or liquid to just below the boiling point.
Sauté - To sauté is to cook or brown food in a small amount of hot fat or
oil. This softens the food and releases its flavors.
Score - To cut slits in food with a knife, cutting partway through the outer surface.
Self-Rising Flour - Self-rising flour is another early “convenience mix” that when used
in a recipe, allows for the baking powder and salt in the directions to be ignored. It is
usually a combination of 1 cup all-purpose flour, 1½ teaspoons baking powder and ½
teaspoon salt.
Semi-Sweet Chocolate - Semi-sweet baking chocolate is a chocolate containing
anywhere between 15 and 35 percent chocolate liquor plus sugar, cocoa butter, sugar,
lecithin, and vanilla. Though it is not interchangeable with milk chocolate, it can be
substituted for bittersweet or sweet chocolate in recipes that call for those forms of
chocolate.
Semolina Flour - Also known as pasta flour, semolina flower is made through the
grinding of semolina (granules) that come from durum wheat. Many specialty breads
will include semolina or part-semolina flour in their ingredients.
Softened - Margarine, butter, ice cream, or cream cheese that is in a state soft enough
for easy blending, but not melted.
Shred - To cut food into narrow strips using a sharp knife, grater, or food
processor fitted with a shredding disk.
Soft peaks - Egg whites or whipping cream beaten to the stage where the
mixture forms soft, rounded peaks when the beaters are removed.
Sprinkle - To sprinkle is to scatter small particles of toppings or sugars
over a surface like cake, bread, frosting, and more.
Steam - To cook food on a rack or in a wire basket over boiling water.
Stiff peaks - Egg whites beaten to the stage where the mixture will hold
stiff, pointed peaks when the beaters are removed.
Stir - To combine ingredients with a spoon or whisk using a circular
motion.
Table Salt - Table salt, which is also known as granulated salt, is produced through
the boiling and evaporation of brine. Table salt is often iodized, and anti-caking
agents are usually added to it.
Toss - To mix lightly with a lifting motion, using two forks or spoons.
Unbleached Flour - An unbleached flour is one that has bleached naturally in its
aging process without the addition of maturing agents. It is no different from
bleached flour nutritionally, and it can be used interchangeably with its bleached
counterpart in baking.
Whip - To beat rapidly with a wire whisk or electric mixer to incorporate air into a
mixture in order to lighten and increase the volume of the mixture.
Whole Grain - A whole grain food makes use of whole or ground kernels of grains
like barley, corn, oat, wheat, and rye in its production.
Zest - Zest is the thin, outer skin of a citrus fruit. It is fragrant and removed with a
paring knife, vegetable peeler, or citrus so that it can be added to baked goods for a
citrus flavor.
Factors That Will
Affect the Product
Very Important to know!
- Time
- Temperature - Packaging
- Tools, Materials and Equipments - Decorations or Garnish
- Instructions - place
- Electric
- Method
- Ingridients
- personal hygiene/sanitation
-other critical things
*but most important is your SKILLS, KNOWLEDGE &
ATTITUDE
List of Baking Tools
and Equipment
1. Measuring tools 3. Mixing tools
a. Measuring cup a. Mixing bowl
b. Measuring spoon b. Wooden spoon
c. Rubber scraper
c. Weighing scale
d. Electric and hand mixer
d. Measuring cups for liquid ingredients
e. Rotary egg beater
e. Timer
4. Preparatory tools
a. Flour sifter
b. Grater
2. Cutting tools
c. Pastry brush
a. Pastry wheel
d. Spatula
b. Biscuit and doughnut cutter e. Rolling pin
c. Kitchen shears f. Pastry cloth
d. Chopping board g. Pastry tips
e. Paring knife h. Utility tray
5. Baking pans 6. Ovens
a. Tube center pan a. Convection oven
b. Muffin pan b. Deck or Cabinet
c. Cake pans (round, square,rectangle, or c. Microwave Oven
heart-shaped) d. Dutch oven
d. Jelly roll pan
e. Bundt pan 7. Other baking equipment
f. Custard cup a. Bread toaster
g. Griddle pan b. Double boiler
h. Pop over pan c. Cooling rack
i. Baking sheets
 Baking tools and uses
Baking tools are commonly used to prepare different
foods, such as cookies, cakes, pies, and more. Baking
tools include mixers, pans, ovens, and other kitchen
appliances used to prepare these foods.
These baking tools are also called baking equipment or
just baking utensils. If you want to know what these tools
can do, then here is a list of uses:
 Measuring cups
Measuring cups are indispensable kitchen
tools. They are used to measure the
ingredients for a recipe, such as flour, sugar,
and oil. They can also be used to make
pouring easier. Measuring cups measure
your ingredients by volume rather than
weight.
 Measuring spoons
Measuring spoons are used to measure and pour liquids, such
as batter or dough. For example, measuring out small
amounts of flour or sugar while cooking.
 Weighing scale
A weighing scale is an instrument used to
measure weight. For example, it is used in baking
to measure dry ingredients’ weight like sugar,
flour, and baking powder. The measurements are
in grams (g) or kilograms (kg).
 Timer
A timer is a device that has been used in the
kitchen to help control and time the baking
process. The timer enables you to keep track
of how long your cake or bread needs to
bake and can help avoid over-baking.
 Pastry wheel
The Pastry wheel is a tool that is used to help create long
strips of dough. It’s a lot easier to use the pastry wheel than
it is to painstakingly cut dough with a knife. This can be
done by turning the wheel in one direction and running the
dough over it.
The pastry wheel can also be used to create decorative
patterns on dough or on top of things like pies and pastries.
 Biscuit cutter
The biscuit cutter is used in baking to
create the desired shape of the biscuits.
This cutter is typically round and has a
scalloped edge that helps with easy
cutting.
 Kitchen shears
The Kitchen shears are used to cut
through the dough when baking things
like pie crusts.
 Chopping board
A chopping board is a flat, solid surface that
has raised edges and a sloped top used to
cut and prepare food items for cooking or
baking.
Soft Bread (rich dough)
• 1 1/4 cups APF 1/2 Tbs. vanilla (optional)
• 1/2 Tbs. Instant Yeast
• 1/2 Tbs. Baking powder
• 2 Tbs. White sugar
• 2 Tbs. Butter
• 1 egg
• 1/3 cup milk
• Pinch of salt (optional)
Soft Bread
• 1 1/2 Cup APF
• 1/4 cup sugar
• 1/8 cup butter / Margarine
• 1/2 Tbs. Yeast
• 1 Egg
• 1/3cup Water
• pinch of salt
sponge dough
• 1 1/4 cup apf
• 1/2 tsp yeast
• 1 T butter
• 1/8 cup water
• 1 T sugar
• 1 egg
Sweet Dough

.1 1/4 all purpose flour

• 1/2 tbsp yeast (instant)
• 1/2tbsp baking powder
• 2 tbsp white sugar
• 2 tbsp butter
• 1 egg
• 1/3 milk
• 1/2 tbsp vanilla (Optional)
Soft Bread fillings
• PAN de COCO filling
• 1/2 cup desicccated coconut
• 1/2 brown sugar
• 1Tbs margarine (melted)
• 1/2 tsp vanilla

• CINNAMON FILLING
1/4 cup brown sugar
2T cinnamon
1T butter
glaze: 1/4 brown sugar
1/4 water

SPANISH BREAD filling

1/4 cup bread crumbs
1/4 cup margarine
1/4 brown sugar
Oat Meal Cookies
• 1 1/2 cup all purpose flour
• 1/2 tsp baking soda
• 1/2 tsp baking powder
• Pinch of salt
• 1/2 cup margarine
• 3/4 cup brown sugar
• 1 cup oatmeal
• 1 egg
• Procedure:
• 1.Mix flour, baking soda, baking powder and salt
• 2.Cream butter or margarine and sugar then add egg
• Mix the 1&2 mixture and add the oatmeal
Chocolate crinkles
• 1/2 cup unsweetened cocoa powder
• 3/4 cup granulated sugar
• 1/4 cup oil
• 2 eggs
• 1 tsp vanilla
• 1 cup all purpose flour
• 1 teaspoon baking powder
• Pinch of salt
• 1/2 cup powder sugar
• 1/2 tsp coffee powder(optional)

• Procedure:
• 1.In a bowl using wooden spoon mix the cocoa powder, sugar and oil comes together shinny
• 2.Add the egg one at a time atleast every 30 seconds of mixing. And add the vanilla
• 3.In another bowl mix the flour, baking powder, salt and the coffee
• 4.Mix the flour mixture to the cocoa mixture until just combine.. don’t over mix .
• 5.Cover and chill atleast 20 mins.
• 6.Form a ball and cover with powder sugar, put in a pan with wax paper. Cook for 10-13 mins. Or until it cracked.
Ube Bar

ingridients: ube syrup

• 2cups all purpose flour 1/2cup milk
• 3/4 cup white sugar 1/2 cup sugar
• 2tsp baking powder 1/2Tbs ube extract
• 1/2 tsp salt -simmer for atleast 3-5 mins
• 2pcs whole egg
• 1/2 liquid milk
• 1 tsp vanila
• 1/2cup butter/margarine
procedure:
add all ingridients mix well until becomes thick batter
grease pan and put parchment paper
pour batter and for atleast 30 mins.
2. Prepare and produce
pastry products
2.a. Prepare pastry products
2.b. Decorate and present pastry products
2.c. Store pastry products
2.a. Prepare pastry products
• Pastry is baked food made with a dough
of flour, water and shortening (solid fats,
including butter or lard) that may be
savoury or sweetened.
6 Types of Pastry

• 1. Flaky Pastry- is a layered pastry dough similar to

puff pastry but it contains less fat and fewer layers.
Typical flaky pastry has a fat-to-flour ratio of 3:4 and is
rolled and folded only four times. Traditionally, lard and
butter were used in flaky pastry preparation. the easiest
pastry.
2. Shortcrust

-simpliest way in making pastry.

The secret is to handle the pastry as little as possible, and
give it time to rest before baking.
The golden rule of making shortcrust pastry is to keep the
ingredients, equipment, and your hands as cool as possible.
When the pastry mixture becomes too warm, the end result
is a greasy and/or heavy, dull finished pastry crust. Work
quickly as it makes a lighter pastry
Puff Pastry

-also known as pâte feuilletée, is a flakey pastry made by

laminating dough.
-HOW TO MAKE PUFF PASTRY
1. Grate the butter. To make it easier to grate, you can freeze the butter beforehand.
2. Combine the grated butter with whisked flour, sugar, and salt
3. Drizzle the cold water over the mixture and fold the mixture until it clumps together.
4. Gently knead the dough and then shape into a ½-inch thick square and wrap in plastic wrap before
chilling for an hour
5. On a lightly floured surface, start laminating the dough by rolling out the dough and folding the dough in
thirds.
6. Turn the dough 90 degrees and repeat rolling, folding, and rotating 3 more times before chilling or
freezing for later use. It should look much smoother than when you started
choux pastry
• The word choux in French means
cabbage, and choux pastry gets its name
from the fact that the little balls of choux
paste used to make cream puffs resemble
little cabbages
Choux paste

Ingridients:
1 cup (8floz/225ml) milk
1/2 cup (4 oz/115g) butter
1/4 teaspoon salt
1 cup (5oz/142g) all-purpose flour
4 eggs, at room temperature
Procedure
• Preheat the oven to 425°F (220°C), then butter and line a large cookie sheet, set aside.
• Heat the milk, butter, and salt over medium heat. When the butter is melted, add the flour all at once
and beat it with a wooden spoon until the mixture comes together and forms a dough.
• Cook the dough, stirring constantly over low heat for 2 minutes or until the dough begins to coat the
bottom of the pan.
• Take the pan off the of the heat and allow the dough to cool slightly. Add in the eggs and stir using a
wooden spoon until the eggs are fully incorporated and the mixture resembles a thick paste.
• Spoon the mixture into a pastry bag fitted with a large plain round tip.
• Pipe the choux pastry into 1 1/2 inches wide and 1-inch high rounds You should have about 18 - 20
puffs.
• With a wet finger then lightly press down the swirl or peak of each puff. Then using your fingers, slick
water drops all around the cookie sheet and puffs. This will create steam in the oven and help your
puffs to rise up.
• Bake for 20 minutes, or until lightly browned, then turn off the oven and allow them to sit for another 10
minutes.
• Remove the puff from the oven and allow to cool to room temperature before filling with flavorings or
topping.
• Cover and store the puffs in the fridge for up to 3 days.
Filo Pastry
• Puff pastry and filo pastry are both types of dough that are
used to make a variety of pastries. Puff pastry is made
with a dough that contains layers of fat, which makes it
light and fluffy. Filo pastry is made with a dough that is
stretched thin and has a flaky texture.
• Filo pastry is made from an unleavened dough (meaning
there's no rising agent) of vegetable oil, a dash of salt and
warm water added to plain flour that's then kneaded and
stretched by hand until it's thin enough to see through.
Filo recipe
• Ingredients
• 2 cups all-purpose flour, plus more for kneading
• 5 teaspoons olive oil
• ½ teaspoon fine salt
• ¾ cup warm water (110 degrees F (43 degrees C))
• 2 teaspoons white wine vinegar
• Starch Mixture:
• ½ cup cornstarch
• 2 tablespoons all-purpose flour
DIRECTION
1. Place 2 cups flour in a mixing bowl and make a well in the center; drizzle in olive oil and add salt. Pour in warm water
and white wine vinegar, then mix until dough just comes together and pulls away from the sides of the bowl, 1 to 2
minutes.
2. Transfer dough to a lightly floured work surface and knead until smooth, using just enough flour to keep it from
sticking to the work surface or your hands, 2 or 3 minutes. Continue to knead until dough is supple and elastic, about 5
more minutes. Wrap dough ball in plastic wrap and let rest at room temperature, 1 to 2 hours.
3. Use a kitchen scale to divide dough into twenty 20-gram portions; roll each portion into a ball. Place on a plate and
cover with plastic wrap to prevent dough balls from drying out while you begin to roll them out. Work in batches of 5.
4. Mix cornstarch and 2 tablespoons flour together in a bowl. Dust a work surface and the first dough ball with
cornstarch mixture; flatten and roll out into a circle, about 5 inches in diameter. Dust again with cornstarch mixture. Set
circle to one side. Roll out 4 more dough balls to about the same diameter and stack them on the first one, dusting each
layer with more cornstarch mixture to keep them from sticking together.
5. When you have 5 circles, roll out the stack to a larger circle about double in size, turning as you go to maintain a
round shape. Separate each layer and lay out the circles. Reapply more cornstarch mixture where needed and restack
them. Roll again until the 5-layer stack is paper-thin, about 10 to 12 inches in diameter. Place on a sheet of parchment
paper; top with another piece of parchment. Gently roll up the dough; wrap it in plastic wrap and refrigerate.
6.Repeat with the remaining 15 balls of dough in batches of 5.
RECIPE in making PASTRY

INGRIDIENTS:
5 tbsp all purpose flour
1 tbsp butter or margarine
1 tbsp shortening
2 tbsp cold water
Procedure
• Sift the flour and salt together into a bowl. Add the fat and,
using a pastry blender or fork, cut into small pieces. until
the mixture resembles find breadcrumbs.
• Add the water and mix to a stiff dough.
• Turn on to a lightly floured board. Kneed lightly with the
fingertip until free from cracks.
• chill or refrigerate for atleast 15 mins
• then roll out to the pie or tart molder
PIE RECIPE
• 2 1/2 cup all purpose flour
• 1/2 cup butter
• 1/2 cup shortening
• 1 tbs sugar
• 2 tbs cold water
Apple Pie Filling
• 1/2 cup butter or margarine
• 3 tbsp flour
• 1/2 cup water
• 1 cup sugar
-cook until caramelized (set aside)
-peel the apples and slice and sprinkle with cinamon
powder
-mix
1.B. Decorate and present bakery products

• Plating
• garnishing
• packaging
• scoring
• portioning
• shaping
1.C Storing Pastry Product

-Proper storage can help to maintain the freshness and

quality of baked goods, and can also help to prevent waste.
Finished products should be stored at the appropriate
temperature and humidity to prevent spoilage and maintain
freshness
- pastry product must consume in 3 days and keep in
refrigerator.
3.Prepare and present gateaux,
tortes and cakes
Gateaux- a rich cake, typically one containing
layers of cream or fruit.

Torte- is a rich, usually multilayered, cake that is

filled with whipped cream, buttercreams, mousses,
jams, or fruit.
3.a. Prepare sponge and cakes
Cake is a flour confection made from flour, sugar, and other
ingredients and is usually baked. In their oldest forms, cakes were
modifications of bread, but cakes now cover a wide range of
preparations that can be simple or elaborate and which share
features with desserts such as pastries, meringues, custards, and
pies.
Sponge cake is a light cake made with egg whites, flour and sugar,
sometimes leavened with baking powder. Some sponge cakes do
not contain egg yolks, like angel food cake, but most of them do.
Sponge cakes, leavened with beaten eggs, originated during the
Renaissance, possibly in Spain.
Diffirent types of cake
• 1. Chiffon Cake-A chiffon cake is a very light cake made with vegetable oil,
eggs, sugar, flour, baking powder, and flavorings. Being made with vegetable
oil, instead of a traditional solid fat such as butter or shortening, it is easier to
beat air into the batter.
• 2. Sponge cake- a soft, light cake that is made with eggs, sugar, flour, and
no fat.
• 3. Pound Cakes are so named because originally they were made with one
pound of butter, one pound of sugar, one pound of eggs, and one pound of
flour.
• 4.Angel food cake is a light, airy sponge cake made from nothing but egg
whites, cream of tartar, flour, sugar, vanilla extract, and a pinch of
....
• 5.Genoise cake- is a classic sponge cake enriched with butter
and egg yolk and, with its mild flavor, is often used as a base for
European-style tortes and cream-filled cakes. To that end, it's
nearly always brushed with a flavored syrup, which helps keep it
moist and adds a complementary flavor to the finished cake.
• 6.Flourless cakes can be baked or unbaked, and are made
without flour. They generally have a creamy or silky textures; it's
because they are comprised of just egg foams (usually whole
eggs and/or egg yolks) with lots of added fat, from sources such
as butter, cream cheese, cream or sour cream
...
• 7. Biscuit cake- commonly no bake cake, they are just
soak in milk or coffee and layered with cchocolate or
cream.
3.b. Prepare and use fillings
• Fillings are prepared and selected in accordance with required
• consistency and appropriate flavors
• Slice or layer sponges and cakes are filled and assembled
• according to standard recipe specifications, enterprise practice
and customer preferences
• Coatings and sidings are selected according to the product
• characteristics and required recipe specifications
3.c.Decorate cakes

- Sponges and cakes are decorated suited to the product

and occasion and in accordance with standard recipes and
enterprise practices
- Suitable icings and decorations are used according to
standard recipes and/or enterprise standards and customer
preferences
Chiffon Cake
1 1/4 cup cake flour
1 tsp baking powder
Pinch of salt
1/4 cupwhite sugar
1/4 cup oil
1/4 cup and 1 tbsp water
1 tsp vanilla
3 large eggs (separate the yolk and white)

For mirengue:
1/4 cup white sugar
1/4 tsp- cream of tartar
Procedure:
- prepare 3x8 round pan. Put wax paper and grease set aside
• 1st step
• -mixed the cake flour, baking powder, salt, 1/4 cup sugar mixed well
• -separate the eggyolk to the egg white.
• 2nd step
• -prepare the egg mixer/beater
• -add the cream of tartar to the eggwhite and beat .. when it start foamy add the white sugar gradually.
And until it become soft peaks. don’t over mixed. Set aside

• 3rd step
• -in another small bowl beat the eggyolk, oil, milk and vanilla. And pour to the flour mixture mixed until
well blended don’t overmixed.
• 4th step
• -pour gradually the batter to the mirengue mixed it using the cut and fold method.
• Pour the mixture onthe greased pan. Baked on the preheated oven for 30 min. Or until it reached the
desired color.
Banana Cake
Over riped banana 4pcs (mashed)
• 2 eggs
• 3/4 cup sugar brown
• 3/4 cup oil
• 1/3 cup milk
• 1 tsp vanilla
• 1/2 tsp salt
• 1 1/2 cup all purpose flour
• 1 tsp baking powder
• 1 tsp baking soda

• Procedure:
• 1.beat the eggs, sugar,and oil then add the milk and vanilla.
• 2. Sift the flour,baking powder and baking soda on the top ofthe egg mixture. Mix it well..
• 3.Grease the 8inches diameter pan. Put wax paper. Baked