COMPETENCY –BASED LEARNING MATERIAL

SECTOR Tourism

QUALIFICATION TITLE Bread and Pastry Production NC II

UNIT OF COMPETENCY Prepare and Produce Bakery

Products

MODULE TITLE Preparing and Producing Bakery

Products

LA SALLE UNIVERSITY – OZAMIZ CITY

La Salle St., Aguada Ozamiz City

Date Developed: Document No. NTTA-TM1-01

July 2010 Issued by:
Trainers Methodology
Date Revised:
Level I Page 1 of 49
February 2012
La Salle
Developed by:
Templates Guilbert B. Liguid University
Jr. Revision # 01
 BREAD AND PASTRY PRODUCTION NCII
COMPETENCY – BASED LEARNING MATERIALS

LIST OF COMPETENCY
No. Unit of Competency Module Title Code
1 Prepare and produce bakery Preparing and producing TRS741379
products bakery products
2 Prepare and produce pastry Preparing and producing TRS741380
products pastry products
3 Prepare and present gateaux, Preparing and presenting TRS741342
tortes and cakes gateaux, tortes and cakes
4 Prepare and display petits fours Preparing and display petits TRS741344
fours
5 Present desserts Preparing desserts TRS741343

Date Developed: Document No. NTTA-TM1-01

July 2010 Issued by:
Trainers Methodology
Date Revised:
Level I Page 2 of 49
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 HOW TO USE THIS COMPETENCY BASED LEARNING
MATERIAL

Welcome to the module in BREAD AND PASTRY PRODUCTION NCII

QUALIFICATION. This module contains training materials and activities for
you to complete.

The unit of competency “Prepare and Produce Bakery Products”

contains knowledge, skills and attitude required for TRAINEES.

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

to complete each learning outcome of the module. In each learning outcome
are Information Sheet, Self-Checks, Task Sheets and Job Sheets. Follow
these activities on your own. If you have questions, don’t hesitate to ask
your facilitator for assistance.

The goal of this course is the development of practical skills in

supervising work-based training. Tools in planning, monitoring and
evaluation of work-based training shall be prepared during the workshop to
support in the implementation of the training program.

This module is prepared to help you achieve the required competency,

in “BREAD AND PASTRY PRODUCTION NCII”.

This will be the source of information for you to acquire knowledge

and skills in this particular competency independently and at your own
pace, with minimum supervision or help from your facilitator.

Remember to:
Date Developed: Document No. NTTA-TM1-01
July 2010 Issued by:
Trainers Methodology
Date Revised:
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  Work through all the information and complete the activities in each
section.
 Read information sheets and complete the self-check. Answer keys are
included in this package to allow immediate feedback. Answering the
self-check will help you acquire the knowledge content of this
competency.
 Perform the task sheets and job sheets until you are confident that
your output conforms to the performance criteria checklist that
follows the sheets.
 Submit outputs of the task sheets and job sheets to your facilitator for
evaluation and recording in the Accomplishment Chart. Outputs shall
serve as your portfolio during the institutional competency evaluation.

A certificate of achievement will be awarded to you after passing the

evaluation. You must pass the institutional competency evaluation for this
competency before moving to another competency.

MODULE CONTENT

UNIT OF COMPETENCY: Prepare and Produce Bakery Products

Date Developed: Document No. NTTA-TM1-01

July 2010 Issued by:
Trainers Methodology
Date Revised:
Level I Page 4 of 49
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MODULE TITLE : Preparing and Producing Bakery Products

Module Descriptor: This unit deals with the knowledge and skills required by
bakers and pastry cooks (patissiers) to prepare and produce a range of high-quality
bakery products in commercial food production environments and hospitality
establishments.

Nominal Duration: 40 hours

Learning Outcomes:

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

LO1 Prepare Bakery Products

LO2 Decorate and Present Bakery Products

LO3 Store Bakery Products

LEARNING OUTCOME NO. 1

PREPARE AND PRODUCE BAKERY PRODUCTS

Contents
Date Developed: Document No. NTTA-TM1-01
July 2010 Issued by:
Trainers Methodology
Date Revised:
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 1. Varieties and characteristics of bakery products.
2. Historical and cultural, aspects of bakery products.
3. Underlying principles in making bakery products.
4. Knowledge commodity on including quality indicators of ingredients
for bakery products, properties of ingredients used interaction and
changes during processing to produce required characteristics.
5. Properties and requirements of yeast and control of yeast action.
6. Culinary and technical terms related to bakery products commonly
used in the industry.
7. Expected taste, texture and crumb structure appropriate for
particular bakery products.
8. Ratio of ingredients required to produce a balanced formula.
9. The influence of correct portion control, yields, weights and sizes on
the profitability of an establishment.

Assessment Criteria

1. Required ingredients are selected, measured and weighed according

to recipe or production requirements and established standards and
procedures
2. A variety of bakery products are prepared according to standard
mixing procedures/formulation/ recipes and desired product
characteristics
3. Appropriate equipment are used according to required bakery
products and standard operating procedures
4. Bakery products are baked according to techniques and
appropriate conditions; and enterprise requirement and
standards
5. Required oven temperature are selected to bake goods in accordance
with the desired characteristics, standards recipe specifications and
enterprise practices

Conditions
The participants will have the access to:
Tools Equipment Supply/Materials
 Baking Pan  Oven  Ingredients
 Baking Sheet  Electric Hand
 Measuring Spoon Mixer
 Measuring Glass
 Measuring Cup
 Mixing Bowl

Date Developed: Document No. NTTA-TM1-01

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Date Revised:
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  Spatula
 Ladle
 Weighing Scale

METHODOLOGIES

 Lecture
 Actual Demonstration
 On-the-job training
 Video Presentation

Assessment Method

1. Oral questioning
2. Written examination
3. Observation Demonstration

Learning Experiences
Learning Outcome 1
Preparing and Producing Bakery Products

Date Developed: Document No. NTTA-TM1-01

July 2010 Issued by:
Trainers Methodology
Date Revised:
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 Learning Activities Special Instructions

1. Definition of Terms 1When answering the Self Check, be

honest, do not look at the information
2. Read Information Sheet 1.1-1
sheet.
3. Answer Self Check 1.1-1
Compare your answers with answer 2. If your score did not reach 80%,
key 1.1-1 read again the Information Sheet
4. Perform Task Sheet 1.1-2
and do the Self Check. Do these
5. Evaluate your work using the until you pass the test.
Performance Criteria Checklist 1.1-
2 3. If you encounter difficulty as you
6. Read Information Sheet 1.2-1 go along, do not hesitate to seek
7. Answer Self Check 1.2-1 assistance of your teacher.
Compare your answers with answer key
1.1-1 4. Listen to the discussion very well
8. Perform Task Sheet 1.2-2 and follow the given directions.

9. Evaluate your work using the 5. In answering the given questions,

Performance Criteria Checklist 1.2- answer it truthfully to the best of
2
your ability.
10. Read Information Sheet 1.3-1
11. Answer Self Check 1.3-1
Compare your answers with answer
key 1.1-1
12. Perform Task Sheet 1.3-2
13. Evaluate your work using the
Performance Criteria Checklist 1.3-
2
14. Read Information Sheet 1.4-1
15. Answer Self Check 1.4-1
Compare your answers with answer
key 1.1-1

16. Read Information Sheet 1.5-1

17. Answer Self Check 1.5-1

Compare your answers with answer
key 1.1-1

DEFINITION OF TERMS

TERM EXPLANATION
Date Developed: Document No. NTTA-TM1-01
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Almond paste A mixture of finely ground almonds and sugar

Angel food cake A type of cake made of meringue and flour

Baba A type of yeast bread or cake that is soaked in syrup

Bagel A ring-shaped lean yeast bread or coffee cake

Bagged A cookie make up method on which the dough is

shaped and deposited with a pastry bag

Bar A cookie make up method in which the dough is

shaped into flattened cylinders, baked, and sliced
crosswise into individual cookies

Batter A semi-liquid mixture made of flour or other starch

used for the production of cakes and breads; also
used for coating products to be fried

Bavarian cream A light, cold dessert made of gelatin, whipped cream

and custard sauce or fruit

Boiled icing Italian meringue used as cake icing

Bavarois

Beaters

Bombe A type of frozen dessert made in a dome-shape

Bread flour Strong flour such as patent flour used for breads

Brioche Rich yeast dough containing large amounts of eggs

and butter; a product made from this dough

Brown sugar Regular granulated sucrose containing various

impurities that give distinctive flavor

Butter cream An icing made of butter and/or shortening blended

with confectioners’ sugar or sugar syrup, other
ingredients may also be added

Cake flour A fine, white flour made from soft wheat

Date Developed: Document No. NTTA-TM1-01
July 2010 Issued by:
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Date Revised:
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Caramelization The browning of sugar caused by heat

Charlotte A cold dessert made of Bavarian cream or other

cream in a special mould, usually lined with lady
fingers or other sponge products; a hot dessert made
of cooled fruit and baked in a special mould lined
with strips of bread

Chemical A leavener such as baking soda, baking powder, or

leavener baking ammonia, which releases gases produced by
chemical reactions

Chiffon cake A light cake made following the chiffon method – cake
mixing method involving the folding

Cocoa The dry powder that remains after cocoa solids and
cocoa butter

Cocoa butter A white or yellowish fat found in natural chocolate

Common Eggwhites and sugar whipped to a foam’, also called

meringue French meringue

Compote Cooked fruit served in its cooking liquid, usually a

sugar syrup

Date Developed: Document No. NTTA-TM1-01

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Confectioners’ Sucrose ground in to fine powder and mixed with a
sugar little cornstarch to prevent caking

Creaming A mixing method that begins with the blending of fat

method and sugar; used for cakes, cookies and similar items

Crepes A very thin French pancake, often served rolled with

filling

Croissants A flaky, buttery yeast roll shaped like a crescent and

made from a rolled-in dough

Crystallize To form crystals, as in the case of dissolved sugar

Custard A liquid that is thickened or set by coagulation of egg

protein

Dark chocolate Sweetened chocolate consist of chocolate liquor and

sugar

Dredge To sprinkle thoroughly with sugar or another dry

powder

Drop batter A batter that is too thick to pour but will drop from a
spoon in lumps

Fondant A type of icing made pf boiled sugar syrup that is

agitated so that it would crystallize into a mass of
extremely small white crystals

Ganache A rich cream made of chocolate and heavy cream

Gateau French word for cake

Gelatin A water soluble protein extracted from animal tissue

and is used as a jelling agent

Genoise A sponge cake made by whipping whole eggs with

sugar and folding in flour and sometimes, melted
butter

Glace Glazed, coated with icing; frozen

Date Developed: Document No. NTTA-TM1-01
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Glaze A shiny coating such as syrup, applied to a food; to
make a food shiny or glossy by coating it with a glaze
or by browning it under a broiled or in a hot oven

Gluten An elastic substance formed from proteins present in

wheat flours which gives structure and strength to
baked goods

Granulated Sucrose in a fine crystalline form

sugar

Gum paste A type of sugar paste or pastillage made from

vegetable gum

Ice cream A churn-frozen mixture of milk, cream, sugar,

flavorings and sometimes eggs

Leavening The production or incorporation of gases in a baked

product to increase volume and to produce shape
and texture

Margarine An artificial butter product made from various

hydrogenated fats and flavorings

Marzipan A paste or confection, icing or filling made of

meringue and gelatin (or other stabilizers)

Meringues A thick, white foam made of whipped egg whites and

sugar

Milk chocolate Sweetened chocolate containing milk solids

Moulded A cookie make up method in which the dough is

shaped into cylinders, cut into equal portions, and
shaped as desired

Mousse A soft or creamy dessert made light adding whipped

cream, egg whites or both

Muffin method A mixing method in which the mixed dry ingredients

are combined with the mixed liquid ingredients

Parfait A type of sundae served in a tall, thin glass; a still

Date Developed: Document No. NTTA-TM1-01
July 2010 Issued by:
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Date Revised:
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 frozen dessert made of egg yolks syrup and heavy
cream

Pastry cream A thick custard sauce containing eggs and starch

Pastry flour A weak flour used for pastries and cookies

Peel A flat wooden shovel used to place and remove

hearth breads in an oven

Petit four A delicate cake or pastry small enough to be eaten in

one or two bites

Pour batter A batter that is liquid enough to pour

Puff pastry A very light, flaky pastry made from a rolled-in dough
and leavened by steam

Retarder- An automated, timer controlled combination of

proofer retarder/freezer and proofer used for holding and
proofing yeast product

Sabayon A foamy dessert or sauce made of egg yolks whipped

with wine or liqueur

Savarin A type of yeast bread or cake soaked in syrup

Sheet A cookie make up method in which the dough is

baked in sheets and cut into portions

Sherbet/sorbet A frozen dessert made of water, sugar, fruit juice and

sometimes milk or cream

Soufflé A baked dish containing whipped egg whites, which

make to dish rise during baking; a still frozen dessert
made in a soufflé dish so that it would resemble a
baked soufflé

Sponge A batter or dough of yeast, flour and water that is

allowed to ferment and is then mixed with more flour
and other ingredients to make a g=bread dough

Sponge cake A type of cake made by whipping eggs and sugar to a

foam, then folding in flour

Tart A flat, baked item consisting of a pastry and a sweet

Date Developed: Document No. NTTA-TM1-01
July 2010 Issued by:
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Date Revised:
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 or savory topping of filling; similar to a pie but
usually thinner

Tulipe A thin, crisp cookie moulded into a cup shape

Turntable A pedestal with a flat, rotating top used for holding

cakes while they are being decorated

Zabaglione An Italian dessert or sauce made of whipped egg yolk

and marsala wine

Zest The colored outer portion of the peel of a citrus fruit

Information Sheet 1.1-1

INGREDIENTS USED IN BAKING AND TECHNIQUES IN
MEASURING AND WEIGHING

Learning Objectives:

After reading this INFORMATION SHEET, YOU MUST be able to:

1. Identify the different ingredients used in preparing bakery products.

2. Enumerate how to measure and weigh ingredients used in preparing bakery

products.
Date Developed: Document No. NTTA-TM1-01
July 2010 Issued by:
Trainers Methodology
Date Revised:
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Introduction

In baking, most especially in preparing bakery products, we really need ingredients

for us to be able to create the desired product that we want. It is also very
important that we have the knowledge on how to measure and weigh these
ingredients in order for us to follow the recipe correctly.

INGREDIENTS

I. FLOUR

 Is a finely ground meal obtained by

grinding and milling cereal grains or other root crops.
Flour is most commonly made from wheat and when
the word “flour” is used without qualifications, it
implies wheat flour.
 Can be made from many other grasses and
non-grain plants, such as rye, barley, maize(corn),
rice, potatoes, and other foods. Wheat contains protein. When mixed with
water, these proteins form as gluten. The more protein in a flour has, the
stronger the gluten strength.
a. Types of Flour
Flour can be classified as to hard flour or soft flour
1. Hard flour or bread flour is a high in gluten, with 12-14 5 protein
content, and has strongest gluten strength.
2. Bread flour has 12-14% protein content and is made from hard
wheat flour. The high gluten content causes the bread to rise and
gives its shape and structure.
3. All –purpose flour has 10-11% protein content and is made from
blend of hard and soft wheat flours, also called the General
Purpose Flour or family flour.
4. Soft Flour is comparatively low in gluten and so result in a finer
texture. Soft flour is usually made into cake flour, which is the
lowest in gluten content, and pastry flour, which has slightly more
gluten content than cake flour.
5. Cake flour has 7-9% protein content and is made from soft wheat
flour. It is good for making cakes and cookies where a tender and
delicate texture is desired.

B. Uses of Flour
1. Provides structure, texture and color to baked products
2. Provides nutritive value to baked products
3. Used as thickening agent
4. Used as binder for food
Date Developed: Document No. NTTA-TM1-01
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 5. Used as stiffening agent in laundry

C. Storage of Flour
- most types of flour keep well in a sealed container in a cool, dry
location. The original paper packaging used for many types of flour is
good for long term storage as long as the package has not been
opened, the shelf life decreases. Many types of flour are now marketed
in resealable plastic bags that increase shelf life

D. Properties/ Characteristics of flour

1. Whitish color
2. Tolerance
3. Strength
4. Uniformity
5. High Absorption

II. SUGAR
-is a sweet, soluble organic compound that
belongs to the carbohydrate group of food. They
are the simplest to digest among all
carbohydrates.

A. Types of Sugar
1. Regular granulated or White Sugar- also known as table sugar or
as refined sugar.
2. Confectioner’s Sugar or Powdered Sugar- granulated sugar that
has been pulverized to prevent lumping and caking, about 3 %
cornstarch is added.
3. Brown Sugar- contains caramel, mineral matter and moisture. It
also contains a small amount of molasses. It comes in three colors.

B. Effects of Sugar in Baking

 increases dough development
 makes the color of the crust richer
 improves the nutritive value, flavor and aroma of the product
 makes the bead more tender
 increase the volume of the loaf
 serves as food for the yeast
 contributes to the moisture content of baked products, increasing its storing
quality.
Date Developed: Document No. NTTA-TM1-01
July 2010 Issued by:
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Date Revised:
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 acts as creaming agent

III. EGGS
 Are considered a complete protein, containing all the essential amino acids.
Both the yolk and the egg white contain protein, so
whole eggs or their separated components may be
used to set liquids.
 They represent almost 50%of the total cost of any baked product, thus
considered the baking ingredient with the highest
cost or expense.

A. Uses of Eggs in Baking

1. Eggs, as well as flour, are the structural ingredients in baking
2. Eggs provide leaving; add color, texture, flavor and richness to the batter;
and act as stabilizer in mixture that inherently wants to separate into its two
parts, like oil and water. They are very important in helping to bind all other
ingredients together.
3. Beaten eggs are used aw leaving agents as they incorporate air into the
batter, which will expand in the oven and can cause the cake to rise.
4. Eggs are used as thickening agent.
5. Egg washes brushed on many baked goods to create a golden shiny top. The
egg white provides luster and the egg yolk color.
6. Egg whites are used to make meringues.

IV. MILK
-Moisten the dough and batters. Unlike water, they add a
slight flavor to the final baked good and increase its
richness. It also creates a fuller, moister texture in baked
goods and helps them brown on the surface. They also
contribute nutritive value of baked goods.

A. Types of Milk Used in Baking

 Fresh milk or whole milk
 Evaporated milk
 Condensed milk
 Skimmed milk
 Powder or dry milk

B. Uses of Milk in Baking

 Increase nutritive value of baked product
 Enhances texture and increase softness of baked goods
Date Developed: Document No. NTTA-TM1-01
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 Act as a strengthener when mixed with flour, because it helps in the
formation of gluten, which gives a baked item structure
 Provides moisture and tenderness to baked goods
 Enhances flavor
 Extends the shelf life of a cake

V. SALT
- Salt is a natural mineral that consists of 6
parts chlorine and
4 parts sodium
A. Functions of Salt are:
 Controls fermentation
 Increases volume
 Enhances flavors in bread and provides product with its characteristic
flavour
 Controls dough – lack of salt results in dough’s which are sticky and are
difficult to handle
 Increases shelf life: acts as an antiseptic - suppresses activity of bacteria, is
hydroscopic – attracts moisture
 Improves crust color.

VI. CHOCOLATE
 a food prepared from ground roasted cacao
beans

A. Types of Chocolates
1. Unsweetened Chocolate
2. Bittersweet and Semisweet Chocolate
3. Milk Chocolate

VII. YEASTS
-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.

Date Developed: Document No. NTTA-TM1-01

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 A. Available Forms of Yeast
 Compressed
 Dried
 Creamed or liquid.

VIII. DRIED FRUIT

 D r i e d f r u i t s
in abundance to be enjoyed when fruits
were not readily available because of the
season.
 Almost any dried fruit or nut can be added to yeast goods.
 Most commonly dried fruits used are sultanas, currants, raisins,
mixed peel and dates.
 All fruit should be washed prior to use and then thoroughly dried, to
avoid discolouration of the dough.

IX. NUTS
- The most commonly used nuts are hazelnuts,
walnuts, almonds and peanuts.
- Nuts have a very high fat content. Large amounts
used in bread making need the addition of extra
yeast and also extra gluten.

X. SHORTENING
 is any fat, which, when added to flour mixture increases tenderness. this is
done by preventing the sticking of gluten strands while mixing so that
gluten is shortened and makes the product tender.
A. Examples of Shortening
1. Oil
2. Butter
3. Margarine
4. Lard

XI. LEAVINING AGENT

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  are gases that cause the dough to rise.in the presence of moisture, heat and
others, the leaving agent reacts to produce gas ( often carbon dioxide) that
becomes trapped as bubbles within the dough. When dough or batter is
baked, it “sets” and the holes left by the gas bubbles remain. This is what
gives breads, cakes and other baked goods to rise and increase in volume.

A. Classification of Leaving Agent

1. Chemical Leaveners
a. Baking Soda
b. Baking Powder
c. Cream of Tartar

2. Biological Leaveners
a. Yeast

MEASUREMENT OF DRY AND LIQUID INGREDIENTS

1. Dry Ingredients
A. Flour
a. Sift the flour to remove lumps.
b. Spoon sifted flour lightly into a measuring cup heaping it well over the
top of the cup. Do not shake the cup
c. Level off the cup with straight-edge utensils or spatula.
d. For fraction of a cup, use the line indicating ¼, 1/3, and ½ of the
standard measuring cup.
B. Sugar
a. White sugar needs sifting only if lumpy. Proceed as in the measurement of
flour.
b. Brown sugar, if lumpy, press through a coarse sieve to crush the lumps.
Pack into measuring cup just enough to hold its shape. Level off.
c. Sift confectioner’s sugar through a sieve to remove lumps. Spoon
lightly into measuring cup. Level off with spatula or any straight edge
utensils. Do not shake the cup.
C. Baking Powder, Soda, Salt and Spices
Date Developed: Document No. NTTA-TM1-01
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 a. Fill measuring spoon with the desired ingredients. Level off with a
spatula or any straight-edge utensils. If baking has cracked, stir
lightly before measuring.
D. Shortening
a. With the use of Measuring cup
Have shortening at room temperature. Pack firmly into the measuring cup,
taking care not to have air pockets. Level off with a spatula or any straight-edge
utensils. Use standard measuring spoon for less than ¼ cup shortening.

2. Liquid Ingredients
1. Set up the liquid measuring cup. Place the measuring cup on a flat, even
surface.
2. Pour the liquid carefully and slowly into the cup. Stop pouring when the
liquid reaches the marker line for the desired amount.
3. Check your measurement. Bend down so that your eyes level with the
marker line. Look at the top of the liquid.

Self- Check 1.1-1

Identification: Identify what is being asked in the sentence. 1 points each.

1. It is a sweet, soluble organic compound and is the simplest to digest
among all carbohydrates.
a. Flour b. sugar c. honey d. cocoa powder
2. It is one of the major ingredients in baking that are considered a
complete protein.
a. Bread flour b. butter c. egg d. sugar
3. It is one of the types of flour that has 10-11% protein content.
a. Cake flour b. all- purpose flour c. hard flour d. soft flour
4. A baking ingredient which moisten the dough and batters.
a. Milk b. butter c. sugar d. flour
5. A type of flour that has 7-9 % protein content and is made from soft
wheat flour.
a. Hard flour b. soft flour c. bread flour d. cake flour

Date Developed: Document No. NTTA-TM1-01

July 2010 Issued by:
Trainers Methodology
Date Revised:
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Enumeration: Enumerate what is being asked in the sentence.
6.
7. Enumerate the steps in measuring flour
8.
9.

ANSWER KEY1.1-1
1. B
2. C
3. B
4. A
5. D
6. Sift the flour to remove lumps.
7. Spoon sifted flour lightly into a measuring cup heaping it well over the
top of the cup. Do not shake the cup
8. Level off the cup with straight-edge utensils or spatula.
9. For fraction of a cup, use the line indicating ¼, 1/3, and ½ of the
standard measuring cup.

Date Developed: Document No. NTTA-TM1-01

July 2010 Issued by:
Trainers Methodology
Date Revised:
Level I Page 22 of 49
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 TASK SHEET 1.1-2

Title: MEASURE AND WEIGH INGREDIENTS

Performance Objective: Given the tools and ingredients, you

should be able to measure and weigh the
ingredients accurately.

Supplies/Materials : Flour, Sugar, Baking Powder, Baking Soda

and yeast

Equipment :Measuring Cup, Measuring Spoon, Measuring

Glass, Weighing Scale

Steps/Procedure:

1. Each student will be given a piece of paper with a

corresponding number assigned to them.
2. The teacher will have a draw by lot. The paper contains a
number and the ingredients that the student needs to measure
and weigh
3. 3 minutes will be given per student to perform the task

Assessment Method: Demonstration with oral questioning

Performance Criteria Checklist 1.1-2

Date Developed: Document No. NTTA-TM1-01
July 2010 Issued by:
Trainers Methodology
Date Revised:
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 CRITERIA YES NO
Did you….
1. Measured ingredients accurately?

2. Weighed ingredients accurately?

3. Use appropriate tools in measuring properly?

4. Follow all the steps in measuring the ingredients?

5. Observe cleanliness after performing?

6. Return the tools after using?

Information Sheet 1.2-1

TYPES AND CHARACTERISTICS OF BAKERY PRODUCTS
Date Developed: Document No. NTTA-TM1-01
July 2010 Issued by:
Trainers Methodology
Date Revised:
Level I Page 24 of 49
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Learning Objectives:

After reading this INFORMATION SHEET, YOU MUST be able to:

1. Identify the different bakery products.

2. Enumerate the characteristics of a good bakery product.

Introduction

Preparing bakery products require no trick but adequate mastery of the process in
baking. There are different kinds of bread. Whatever kind of bread is eaten, people
remember for its quality. The quality of bread is affected by the type of ingredients
used and the manner the dough is mixed or prepared.

TYPES AND CHARACTERISTICS OF BAKERY PRODUCT

1. BREAD
 Is a staple food prepared by cooking dough
of flour and water and often additional
ingredients.

A. Two Types of Bread

a. Quick Bread- uses baking powder and soda like biscuits, muffins,
popover, griddle, cakes and waffles.
b. Yeast Bread- uses yeast, and requires time for rising and more time
for shaping.

B. Kinds of Dough in Baking Bread

a. Lean Dough- the basic ingredients for bread which include flour,
yeast, salts, a little sugar, and shortening make up the lean dough.
This dough is made up into Pan de sal, Pan Amerikano, French
bread, and other crusty bread varieties.
b. Rich Dough- aside from the basic ingredients for bread, rich dough
has butter, nuts, fruits, eggs, and condiments. Milk is often used,
too. Rich dough also uses more sugar. This dough is used in making
rolls, coffee cakes, and sweet bread.

C. Characteristics of a well-made Bread

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Bread of high quality is characterized by the following;
1. It is large for its weight, well-rounded top, and free from cracks and
bulges
2. The crust is thin with an even golden brown color.
3. It has fine and even grain, elongated cells, and thin cell wall making
the crumb smooth, soft, elastic, and creamy white with a silken
sheen.
4. It does not crumble easily
5. It has a sweet and nutty odor, not sour

2. COOKIES
 Cookies are always popular. They are
really “little cakes”, flat, sweet and small.
They can be made in a variety of shapes
and flavors, and can be served in just as
many different ways.

A. Kinds of Cookies
a. Drop Cookies- are irregular and unevenly shaped. They are made
simply by dropping the cookie batter from a teaspoon to a baking
sheet to get the popular tongued-shape cookies.
b. Rolled cookies- are made from dough which have been rolled out
and cut with cutters to form shapes that fit special occasions such as
Christmas, Valentine’s day and Easter.
c. Pressed or Bagged Cookies- are made with more butter which
makes the finished product richer in taste than the other types of
cookies. They are made by pressing the mixture out of a cookie
presser or pastry tube onto the baking sheet, and at the same time
forming it into varied shapes like rings or ribbons.
d. Cookie Bar- this type of cookie is cut into bars after baking. They are
usually small and square in shape.
e. Refrigerated Cookies- this type of cookie is frozen and cut into
desired shapes before baking.

3. MUFFIN
 Are simple cup breads leavened and are
considered a member of the quick bread family. A
variety of quick loaf breads and coffee cakes can
be derived from the basic muffin recipe.
A. Outside Characteristics of Muffin and Quick Breads
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 Shape: Uniform; well-rounded top, free from peaks; no cracks.
 Size: Uniform; large in proportion to weight
 Color: Uniform golden brown.
 Crust: Tender; pebbled or slightly rough; shiny
B. Inside Characteristics of Muffin and Quick Breads
 Color: Creamy white or slightly yellow; free from streaks
 Grain: Round, even cells; free from tunnels
 Texture: Tender; moist; light.
 Flavor: Pleasing; well –blended with no bitterness

4. BISCUITS
 Are small flaky quick breads. They are leavened with fast- acting
leaveners which make preparation time shorter than any yeast
leavened bread.
A. Outside Characteristics of Biscuits
 Shape: Uniform; straight sides level tops on rolled biscuits
 Size: Uniform; twice the size of unbaked biscuits
 Color: Uniform golden brown tops and bottoms- sides lighter; free
from yellow or brown
 Crust Tender: moderately smooth; free from excess flour

B. Inside Characteristics of Biscuits

 Color: Creamy white; free from yellow or brown spots
 Grain: Flaky, pulling off in thin sheets; medium fine , even cells
 Texture: Tender; slightly moist, light
 Flavor: Pleasing; well blended with no bitterness

Date Developed: Document No. NTTA-TM1-01

July 2010 Issued by:
Trainers Methodology
Date Revised:
Level I Page 27 of 49
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 Self- Check 1.2-1

Identification: Identify what is being asked in the sentence. 1 points each.

1. It is a bakery product that is flat, sweet, small and is called little
cakes.
a. Cookies b. Bread c. Cake d. Cup cake
2. It is a simple cup breads leavened and are considered a member of the
quick bread family.
a. Macaroons b. Cake c. Muffin d. Macaroons
3. It is a bakery product that is small flaky quick bread.
a. Pop over b. Bread c. Pie d. Biscuit
4. It is one of the kinds of cookies which have been rolled out and cut
with cutters to form shapes.
a. Rolled cookies b. Bar cookies c. Drop cookies d. Pressed cookies
5. It is a type of cookies that are made simply by dropping the cookie
batter from a teaspoon to a baking sheet.
a. Bagged cookies b. Drop Cookies c. Bar Cookies d. Rolled Cookies

Enumeration: Enumerate what is being asked in the sentence.

6.
7. Enumerate the characteristics of a well- made bread.
8.
9.
10.

ANSWER KEY1.2-1
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 1. A
2. C
3. D
4. A
5. B
6. It is large for its weight, well-rounded top, and free from cracks and
bulges
7. It is one of the major ingredients in baking that are considered a
complete protein.
8. It has fine and even grain, elongated cells, and thin cell wall making
the crumb smooth, soft, elastic, and creamy white with a silken
sheen.
9. It does not crumble easily
10. It has a sweet and nutty odor, not sour

TASK SHEET 1.2-2

Title: BAKE PAN DE SAL

Date Developed: Document No. NTTA-TM1-01
July 2010 Issued by:
Trainers Methodology
Date Revised:
Level I Page 29 of 49
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Performance Objective: Given tools and ingredients, you should be
able to bake pan de sal by following the recipe
correctly.

Supplies/Materials :1 kilo bread flour, 1 ½ tbsp.. instant yeast

¼ cup lukewarm water, 200 g brown sugar, 2 tbsp. oil, 2 tsp. rock salt,
1tsp. vanilla, 150 grams lard, 2 cups water

Equipment: Mixing Bowl, Measuring glass, measuring spoon, wooden

spoon, baking sheet, weighing scale :

Steps/Procedure:

1. Dissolve yeast in ¼ cup lukewarm water. Sprinkle with 1 tbsp.

sugar. Allow to stand for 8-10 minutes
2. Combine water, oil, salt and sugar. Stir until salt and sugar are
dissolved. Set aside
3. In a separate bowl, place bread flour and make a well at the
center and then add yeast mixture, and follow the liquid
mixture. Mix thoroughly.
4. Transfer dough on a floured board and start kneading.
Continue kneading until dough is smooth. ( approximately 25
minutes)
5. Shape into smooth ball and grease all sides with lard. Place in
slightly greased bowl. Cover with damp clean cloth. Allow to rise
until double in size, approximately 1 ½ hours, then punch
down dough.
6. Cut dough into two, then roll each half into a round log about
30 cm x 2 ½ cm.
7. Cut into12 equal pieces. Dredge with bread crumbs.
8. Placed on greased baking sheets with one side of each piece
facing up, about 2 ½ cm apart. Let it rise until double its size.
Bake in a pre –heated oven at 350ᵒF for 15-20 minutes.

Date Developed: Document No. NTTA-TM1-01

July 2010 Issued by:
Trainers Methodology
Date Revised:
Level I Page 30 of 49
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Assessment Method: Demonstration with oral questioning

Performance Criteria Checklist 1.2-2

CRITERIA YES NO
Did you….

Date Developed: Document No. NTTA-TM1-01

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Date Revised:
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 1. Measured and weighed according to production requirements?

2. Apply standard mixing procedures properly?

3. Prepared a variety of products according to the recipe?

4. Selects properly the equipment according to its uses?

5. Operated the equipment appropriately according to its standard operating

procedure?
2. Checked the tools and equipment conditions before using it?

3. Follow the required standard techniques and conditions of selected bakery

product?
4. Produced good baked product enterprises appropriate condition,
requirement and standard?
5. Followed the required oven temperature to produce bake goods?

Information Sheet 1.3-1

BAKING TOOLS, UTENSILS AND EQUIPMENT

Learning Objectives:

After reading this INFORMATION SHEET, YOU MUST be able to:

Date Developed: Document No. NTTA-TM1-01
July 2010 Issued by:
Trainers Methodology
Date Revised:
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 1. Identify the different baking tools, utensils and equipment

Introduction

Baking is a sophisticated method of cooking food. It requires special tools and

equipment in order to bring out the best result. To prepare for baking we need to
familiarize ourselves with the following baking tools, utensils and equipment
classified according to their use.

MEASURING UTENSILS

LIQUID MEAUSRING CUP- a

transparent cup calibrated to indicate
the amount of liquid

DRY- MEASURING CUP- is a set of

marked cups used to measure large
amount of dry ingredients such as flour
and sugar. They are either made of
plastic, aluminum or stainless steel.

MEASURING SPOON- a set of spoons

used to measure small amounts of
ingredients.

DIETETIC SCALE- is an instrument

used to measure the weight of the items
or ingredients.

MIXING, BLENDING, AND CUTTING UTENSILS

DOUGH CUTTER-is a tool with a sharp

edge used to cut dough.

Date Developed: Document No. NTTA-TM1-01

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Date Revised:
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FLOUR SIFTER- used in sifting coarse
or dry ingredients such as flour and
sugar.

ELECTRIC MIXER- a motor powered

device used to stir and blend mixtures
used in baking.

GRATER- tool used to grate food into

fine form.

MIXING BOWL- a hollow dish where

ingredients for baking are mixed.

ROLLING PIN- a solid elongated wood

with handles at both ends that is used
to flatten dough or pastry.

ROTARY EGG BEATER- a hand held

device for beating eggs, cream, and other
liquids

RUBBE SCRAPPER- a tool used, for

mixing and scraping mixture on the side
of the bowl.

SPATULA- a flat, thin and blunt metal

used for leveling – off dry ingredients
and spreading icing and frosting on
cakes.

Date Developed: Document No. NTTA-TM1-01

July 2010 Issued by:
Trainers Methodology
Date Revised:
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WOODEN SPOON- a tool used for
mixing and stirring flour mixtures

BAKING UTENSILS
OVEN- an equipment used for
baking, heating, or drying foods

BAKING PAN- aluminum or

tempered glass dish, rectangular or
square in form used for baking
cakes.

MUFFIN PAN- an aluminum

rectangular or square pan with
hallow rounded.

COOKIE OR BAKING SHEET- is a

flat aluminum sheet used for baking
cookies.

Date Developed: Document No. NTTA-TM1-01

July 2010 Issued by:
Trainers Methodology
Date Revised:
Level I Page 35 of 49
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 Self- Check 1.3-1

Identification: Identify what is being asked in the sentence. 1 points each.

1. Equipment used for baking, heating, or drying foods.

a. Stove b. Microwave c. Oven d. Refrigerator

2. It is an aluminum rectangular or square pan with hallow rounded.

a. Pop over Pan b. Muffin Pan c. Baking Pan d. Bundt Pan

3. A motor powered device used to stir and blend mixtures.

a. Rotary Egg beater b. Wooden Spoon c. Spoon d. Electric Mixer

4. It is a hollow dish where ingredients for baking are mixed.

a. Bunt Pan b. Colander c. Baking Pan d. Mixing Bowl

5. A tool used, for mixing and scraping mixture on the side of a bowl.

Date Developed: Document No. NTTA-TM1-01

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a. Rubber Scrapper b. Spatula c. Spoon d. Wooden Spoon

ANSWER KEY1.3-1
1. C
2. B
3. D
4. D
5. A

Date Developed: Document No. NTTA-TM1-01

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Date Revised:
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 TASK SHEET 1.3-2

Title: PROPER USE OF BAKING TOOLS, UTENSILS

AND EQUIPMENT

Performance Objective: Given the tools, utensils and equipment,

you should be able to explain its use correctly.

Supplies/Materials : Measuring Cup, Measuring Glass,

Measuring Spoon, Weighing Scale, Dough Cutter, Flour Sifter, Grater,
Mixing Bowl, Rolling Pin, Rotary Egg beater, Rubber Scrapper, Spatula,
Wooden Spoon, Baking Pan, Muffin Pan and Cookie or Baking Sheet

Equipment : Oven, Electric Mixer

Steps/Procedure:

1. The teacher will put a number on each of the baking tools,

utensils and equipment.
2. In a small box there are rolled numbers, each student will be

Date Developed: Document No. NTTA-TM1-01

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 called to answer.
3. The students will then pick two rolled numbers in the box, and
then he / she will identify what tool, utensil or equipment is in
the number.
4. After identifying the tool, utensil or equipment the student will
explain its proper use.

Assessment Method: Demonstration with Oral Questioning

Performance Criteria Checklist 1.3-2

CRITERIA YES NO
Did you….
1. Identify the tool, utensil and equipment correctly

2. Explain the proper use of the tool, utensil or equipment

Date Developed: Document No. NTTA-TM1-01

July 2010 Issued by:
Trainers Methodology
Date Revised:
Level I Page 39 of 49
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 Information Sheet 1.4-1
METHODS AND TECHNIQUES IN PREPARING BAKERY
PRODUCT

Learning Objectives:

After reading this INFORMATION SHEET, YOU MUST be able to:

1. Identify the different techniques in baking

2. Enumerate the methods in preparing bakery product.

Introduction

Mixing methods greatly affect flour mixtures and its resulting product. Various
techniques have been developed for efficiency and convenience. To prepare for
baking we need to familiarize ourselves with the following baking methods and
techniques.

Methods of Mixing Dough

1. Straight method – this method combines all the ingredients together at one
time to make the dough. The dough is kneaded and set aside to rise.

2. Sponge and Dough method- this method mixes part of the liquid,
flour, and all of the yeast to make a soft mixture which is set aside to

Date Developed: Document No. NTTA-TM1-01

July 2010 Issued by:
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Date Revised:
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 rise until bubbly. Then, the remaining ingredients are added and the
mixture is treated as straight dough.

Mixing Techniques Explanation Picture

1. Creaming -rubbing one or two

ingredients in a bowl
with the help of a
wooden spoon or
electric mixer to make a
soft fluffy mixture.

2. Cutting in - Mixing fat and flour

with the use of a pastry
blender or two knives in
a scissor-like manner.

3. Folding- -this is working with two

ingredients very gently to
retain air in the mixture.

Date Developed: Document No. NTTA-TM1-01

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Date Revised:
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4. Cut and Fold - a combination of two
motions cutting vertically
through the mixture and
turning over and over by
gliding the spoon or rubber
scrapper across the bottom
of the mixing bowl at each
turn.

5. Beating - it is done to incorporate

air in the mixture by
mechanical agitation. It
could be done with the aid
of special gadgets like wire
whips, egg beaters or
electric food mixers or with
a fork

6. Stirring - it is often done with a

wooden spoon, rotating it
through a mixture as long
as necessary usually until
the ingredients are
combined.

Date Developed: Document No. NTTA-TM1-01

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Date Revised:
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 7. Whipping - it is a process of beating
eggs and cream to fill them
with air and make them
thick and fluffy.

Self-Check 1.4-1

Identification: Identify what is being asked in the sentence. 1 points each.

1. It is a mixing technique where one or two ingredients are rubbed in a

bowl with the help of a wooden spoon.

a. Stirring b. Creaming c. Beating d. Whipping

2. It is a process of beating eggs and cream to fill them with air and make
them thick and fluffy.

a. Whipping b. Beating c. Cut and Fold d. Folding

3. It is done to incorporate air in a mixture by mechanical agitation.

a. Beating b. Creaming c. Whipping d. Cutting in

4. It is a mixing technique where fat and flour are mixed with the use of a
pastry blender or two knives in a scissor-like manner.

a. Cut and Fold b. Creaming c. Cutting-in d. Whipping

Date Developed: Document No. NTTA-TM1-01
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Trainers Methodology
Date Revised:
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5. It is a combination of two motions cutting vertically through the mixture
and turning over and over by gliding the spoon or rubber scrapper
across the bottom of the mixing bowl.

a. Folding b. Whipping c. Cutting in d. Cut and Fold

Enumeration: Enumerate what is being asked.

1. What are two methods of mixing Dough?

2.

Answer Key 1.4-1

1. B

2. A

3. A

4. C

5. D

1. Straight Method

2. Sponge and dough method

Date Developed: Document No. NTTA-TM1-01

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Date Revised:
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 Self-Check 1.4-2

Directions: Supply the missing information.

Mixing Technique Definition

Stirring 1.

2. It is also known as the whipping

method and is usually used for
meringue, and for chiffon products.

3. Working with the dough using the

heel of hands, accompanied by
pressing, stretching and folding in
order to develop gluten.

Cut in 4.

5. Fat and sugar are beaten together

until light airy texture.

Date Developed: Document No. NTTA-TM1-01

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Date Revised:
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 Answer Key 1.4-2

1. Mixing all ingredients together usually with a spoon in a circular motion

2. Whisking

3. Kneading

4. Cutting fat into smaller pieces using two knives or pastry blender to
distribute fat in flour until it resembles coarse meal

5. Creaming

Date Developed: Document No. NTTA-TM1-01

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Date Revised:
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 Information Sheet 1.5-1

REQUIRED OVEN TEMPERATURE AND TIME FOR BAKING

BAKERY PRODUCT

Learning Objectives:

After reading this INFORMATION SHEET, YOU MUST be able to:

1. Identify the required oven temperature for each bakery product.

Introduction

Preparing bakery products require exact oven temperature and baking time. To
prepare for baking we need to be knowledgeable about the types of bakery product
and its required oven temperature and baking time.

Types of Product Oven Temperature Baking Time

BREADS
Biscuits 425 ᵒF to 450ᵒF 10 to 15 min
Corn Bread 400ᵒF to 425ᵒF 30 to 40 min
Muffins 400ᵒF to 425ᵒF 20 to 25 min
Quick loaf Bread 350ᵒF to 375ᵒF 1 to 11/4 hr.

Date Developed: Document No. NTTA-TM1-01

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Date Revised:
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Yeast Bread 400ᵒF 30 to 40 min
COOKIES
Drop 350ᵒF to 400ᵒF 8 to 15 min
Rolled 375ᵒF 8 to 10 min

Self-Check 1.5-1

Identification: Identify what is being asked in the sentence. 1 points each.

6. What is the required oven temperature for Muffin?

a. 400ᵒF to 425ᵒF b. 401ᵒF to 425ᵒF c. 400ᵒF to 420ᵒF d. 402ᵒf to 425ᵒf

7. What is the required oven temperature for Biscuit?

a. 350ᵒF to 400ᵒF b. 375ᵒF c. 425ᵒF to 450ᵒF d. 400ᵒF

8. It is the required baking time for Drop Cookies.

a. 8 to 11mins b. 8 to 15mins c. 8 to 10mins d. 10 to 15mins

9. It is the required baking time for Yeast Bread.

a. 30 to 40mins b. 30mins c. 40mins d. 31 to 40mins

10. It is the require oven temperature for Cookies Rolled.

a. 365ᵒF b. 385ᵒF c. 375ᵒF d. 355ᵒF

Date Developed: Document No. NTTA-TM1-01

July 2010 Issued by:
Trainers Methodology
Date Revised:
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 ANSWER KEY 1.5-1

1. A

2. C

3. B

4. A

5. C

Date Developed: Document No. NTTA-TM1-01

July 2010 Issued by:
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Date Revised:
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 Self-Check 1.5-2

Direction: Supply the missing information.

Types of Product Oven Temperature Baking Time

BREADS
Biscuits 1. ____________ 10 to 15 min
Corn Bread 400ᵒF to 425ᵒF 30 to 40 min
Muffins 400ᵒF to 425ᵒF 2.___________
Quick loaf Bread 350ᵒF to 375ᵒF 1 to 11/4 hr.
Yeast Bread 3.____________ 30 to 40 min
COOKIES
Drop 350ᵒF to 400ᵒF 4.___________
Rolled 5.____________ 8 to 10 min

Date Developed: Document No. NTTA-TM1-01

July 2010 Issued by:
Trainers Methodology
Date Revised:
Level I Page 50 of 49
February 2012
La Salle
Developed by:
Templates Guilbert B. Liguid University
Jr. Revision # 01
 ANSWER KEY 1.5-2

1. 425 ᵒF to 450ᵒF
2. 20 to 25 min
3. 400ᵒF
4. 8 to 15 min
5. 375ᵒF

Date Developed: Document No. NTTA-TM1-01

July 2010 Issued by:
Trainers Methodology
Date Revised:
Level I Page 51 of 49
February 2012
La Salle
Developed by:
Templates Guilbert B. Liguid University
Jr. Revision # 01