Tourism Sector Qualification Bread and Pastry Production NC II Unit of Competency Prepare and Produce Bakery Products

Sector TOURISM
Qualification
BREAD AND PASTRY PRODUCTION NC II
Title
Unit of PREPARE AND PRODUCE BAKERY

Competency PRODUCTS
PREPARING AND PRODUCING BAKERY

Module Title PRODUCTS
CBLM Date Developed: Document No. BPPNCII - 001
Bread and Pastry July 2018 Issued by:
Production NCII Date Revised: DepEd Tanauan City
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“Prepare and Produce Developed by:
Bakery Products ” FLORINDA C. GAGASA REVISION # OI
DepEd – TANAUAN CITY DIVISION
J.P. Laurel Highway, Tanauan City
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.
This unit of competency “Prepare and Produce Bakery Products”

deals with knowledge, skills and attitudes required for Bread and Pastry
Production NC II.
You are required to go through a series of learning activities in order to

complete each learning outcome of the module. Each learning outcome is
provided with Information Sheets, Self-Checks and Task Sheets. Follow

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these activities on your own. If you have questions, don’t hesitate to ask
your facilitator for assistance.
RECOGNITION OF PRIOR LEARNING (RPL)
You may already have some or most of the knowledge and skills covered
in this learner's guide because you have:
 been working for some time
 already completed training in this area.
If you can demonstrate to your trainer that you are competent in a

particular skill or skills, talk to him/her about having them formally
recognized so you don't have to do the same training again. If you have a
qualification or Certificate of Competency from previous trainings, show it to
your trainer. If the skills, you acquired are still current and relevant to the
unit/s of competency they may become part of the evidence you can present
for RPL. If you are not sure about the currency of your skills, discuss this
with your trainer.
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 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:
 Talk to your trainer and agree on how you will both organize the
Training of this unit. Read through the module carefully. It is divided
into sections, which cover all the skills, and knowledge you need to
successfully complete this module.
 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 until you are confident that your output
conforms to the performance criteria checklist that follows the sheets.
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 Submit outputs of the task sheets to your facilitator for evaluation
and recording in the Accomplishment Chart. Outputs shall serve as
outlined in this module.
 As you work through the activities, ask for written feedback on your
progress. Your trainer keeps feedback/ pre-assessment reports for this
reason. When you have successfully completed each element, ask your
trainer to mark on the reports that you are ready for assessment
 When you have completed this module and feel confident that you
have had sufficient practice, your trainer will arrange an appointment
with registered assessor to assess you. The results of your assessment
will be recorded in your competency Achievement Record.
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.
BREAD AND PASTRY PRODUCTION NCII
CORE COMPETENCIES
No. Unit of Competency Module Title Code
1 Prepare and Produce Preparing and TRS741379

Bakery Products Producing Bakery
Products
2 Prepare and Produce Preparing and TRS512317

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Pastry Products Producing Pastry
Products
3 Prepare and Present Preparing and TRS512318

Gateaux, Tortes and Cakes Presenting Gateaux,
Tortes and Cakes
4 Prepare and Display Petits Preparing and Display TRS512321

Fours Petits Fours
5 Present Dessert Presenting Desserts TRS741343
TABLE OF CONTENTS
CONTENTS Page
How to use this CBLM 2
Bread and Pastry Production NC II Core Competencies 4
Module Content 6
Learning Outcome #2 7
Learning Experiences/Activities 9
Definition of Terms 11
Table of Specification (TOS) 14
Pre-Test 15
Answer Key 20
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INFORMATION SHEET 1.2-1 21
FILLINGS AND COATINGS/ICINGS, GLAZES AND
DECORATIONS FOR BAKERY PRODUCTS
Self-Check 1.2-1 34
Answer Key 1.2-1 35
Task Sheet 1.2-1 26
Performance Criteria Checklist 1.2-1 37

DECORATIVE TECHNIQUES AND RULES
FOR BREAD FILLING AND DECORATIONS
Self-Check 1.2-2 42
Answer Key 1.2-2 43
Task Sheet 1.2-2 44

DESIRABLE BREAD CHARACTERISTICS
Self-Check 1.2-3 54
Answer Key 1.2-3 55
Task Sheet 1.2-3 56

Self-Check 1.2-4 61
Answer Key 1.2-4 62
Task Sheet 1.2-4 63
BIBLIOGRAPHY 66
MODULE CONTENT
Qualification: BREAD AND PASTRY PRODUCTION NCII
Unit of Competency: PREPARE AND PRODUCE BAKERY

PRODUCTS
Module Title: Preparing and Producing Bakery Products
Introduction:
This unit deals with the knowledge and skills required by bakers and
pastry cooks (patissiers) to prepare and produce a range of high-quality

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bakery products in commercial food production environments and
hospitality establishments.
Nominal Duration: 30 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
Assessment Criteria:
1. Ingredients are selected, measured and weighed according to recipe

requirements and established standards and procedures
2. 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 is selected to bake goods in accordance
with the desired characteristics, standards recipe and specifications
and enterprise practices
Learning Outcome # 2 Decorate and Present Bakery
Products
CONTENTS:
1. Fillings and coating/icing, glazes and decorations for bakery

products
2. Techniques and rules for filling and decorating bakery products
3. Desirable characteristics of bakery products
4. Standards and procedures in presenting bakery products

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ASSESSMENT CRITERIA:
1. Required and appropriate fillings and coating/icing, glazes and

decorations for variety of bakery products are prepared in accordance
with standard recipes, enterprise standards and/or customer
preferences
2. Bakery products are filled and decorated as required and appropriate
in accordance with standard recipes and/or enterprise standards and
customer preferences
3. Bakery items are finished according to desired product characteristics
4. Bakery products are presented according to standards and procedures
CONDITIONS:
Students/trainees must be provided with the following:

1. WORK PLACE/LOCATION
2. RESOURCES
measuring cup
measuring spoon
mixing bowl
wooden spoon
whisk
spatula
beater
piping bag
brush
tray
rattan/native basket
chequered cloth
confectioners’ sugar
crème pâtissière
Danish pastry
fresh fruits
sugar syrup
milk
light corn syrup
almond extract
Assorted food coloring
Bread Score Board
METHODOLOGIES:
 Lecture/Discussion
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 Demonstration/Application
 Video Presentation
 Oral Presentation
ASSESSMENT METHODS:
 Oral questioning
 Written examination
 Observation
 Demonstration
Learning Experiences/ Activities

Learning Outcome # 2
Decorate and Present Bakery Products

Learning Activities Special Instructions
Read The Information Sheet 1.2-1 Read and understand the information
Fillings and Coatings/Icings, Glazes sheet.
and Decorations For Bakery Products
Answer Self-Check 1.2-1 Check your learnings by answering
the Self-check.

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Check your answer with the Answer You must answer all the questions
Key 1.2-1 correctly before proceeding to the
next activity. If not, return to Info
Sheet 1.2-1.
Perform Task Sheet 1.2-1 Task Sheet will help you practice your
Lemon Glaze skill.
Evaluate output using Performance The Performance Criteria Checklist
Criteria Checklist 1.2-1 will guide and help you evaluate your
work.
Read the Information Sheet 1.2-2 Read and understand the information
Decorative Techniques and Rules for sheet.
Bread Filling and Decorations
the Self-check.
Sheet 1.2-2.
Decorating with Sugar Icing skill.
work.
Desirable Bread Characteristics sheet.
the Self-check.
Desirable Glazed Donuts skill.
work.
Presentation of Bakery Products sheet.
the Self-check.
Sheet 1.2-4.
Danish Pastry with Fruits and Crème skill.
Pâtissière
work.
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After doing all the activities for this
LO2: Decorate and Present Bakery
Products; you are ready to proceed to
the next LO3: Store Bakery Products
Definition of Terms
Term Explanation
Acidity Sourness is the taste caused by the presence of acids in
solution. Different types of fermentation produce
different acids. When milk sours, lactic acid is formed,
and when vinegar is made from apples or grain, ascetic
acid is formed. Sour rye bread is made by the addition of
sours or ferments containing bacteria, which produce
various acids, but mostly lactic and ascetic.
Alcohol The alcohol formed during the fermentation of sugar by
yeast is ethyl alcohol, the same alcohol found in beer and

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Term Explanation
whisky (chemically known as ethanol)
Ambient Temperature of the surrounding area, room temperature
Temperature
Antioxidant A material which, when added to a product, extends the
life of the product by protecting it against oxidisation.
Appearance Visual stimulation, whether or not it looks attractive
Ascorbic acid Vitamin C
Baking Time Time taken to complete the baking process
Boiling point 100°C
Bake Out Bake for the full extent
Bake/Baking Subjecting food to heat inside an enclosed area: oven
Bakers Flour Flour which produces dough’s having good gas retention
properties and strong, elasticity. Usually associated with
higher protein content.
Batch A given quantity determined by the amount needed.
Bind Combining two or more ingredients to form a mixture.
Creaming The process of beating sugar and fat for the purpose of
incorporating air.
Docking Punching a number of vertical impressions into a dough
so that the dough will expand uniformly without bursting
during baking.
Dusting flour A flour used to prevent sticking of products to the bench
or equipment.
Egg wash Egg or egg yolk with some milk or water added, for
brushing products prior to baking to improve colouring
and to give a glossy sheen when baked.
Elasticity The property whereby dough’s regain their original shape
after having been stretched or otherwise distorted.
Enzyme A substance produced by living organisms which has the
power to bring about changes in organic materials.
Fermentation The chemical changes of an organic compound due to
the action of living organisms (yeast or bacteria), usually
producing a leavening gas.
Formula A recipe giving ingredients, amounts to be used and a
method of combining them.
Gelatinise Heated water entering a starch granule, rupturing it, and
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Term Explanation
allowing the contents to spill out and form a colloidal
suspension.
Glaze A coating that is applied to baked products for protection
and appearance.
Gluten The protein of wheat flour which combines with water
forming a rubbery mass which retains the gas and steam
in baking and gives volume to the product.
Kneading To manipulate dough by folding and pressing until the
required consistency is obtained.
Lean dough A dough that is not very rich in fat, sugar and eggs, or
one that contains a smaller percentage of these
ingredients than the average.
Leavening Raising or lightening by air, steam or gas (carbon
dioxide). The agent for generating gas in a dough or
batter is usually yeast or baking powder.
Leavening Agent Ingredients used to introduce carbon dioxide, like yeast
or baking powder.
Moulding Manipulation of dough to provide a desired size and
shape.
Moulding Manipulating dough into the desired shape.
Oxidization The colouring of certain fruits due to exposure to air.
Proof (American) The rise of yeast dough’s during proving, usually referred
to as the amount of increase in volume of the product
after being shaped and before going to the oven: half
prove = 50% increase in volume three-quarter prove =
75% increase full prove = doubling in volume.
Prove (Australian) The rise of yeast dough’s during proving, usually referred
to as the amount of increase in volume of the product
after being shaped and before going to the oven: half
prove = 50% increase in volume three-quarter prove =
75% increase full prove = doubling in volume.
Prover A cabinet into which yeast goods are placed before
baking.
Leavening Agent Ingredients used to introduce carbon dioxide, like yeast
or baking powder.
Quark A mild tasting curd cheese. It is moist in texture and
used in fillings and toppings.
Rich Dough One that contains more than average of the enriching
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Term Explanation
ingredients fat, sugar and eggs.
Shortening Fat or oil used to tenderise baked products.
Sifting To pass through a fine sieve for effective blending, for
aerating and to remove foreign or oversized particles.
Skinning The drying out and forming of skin on uncovered doughs.
Slack dough A dough containing excess water.
Water absorption Water required to produce a dough of a desired
consistency. Flours vary in ability to absorb water. This
depends upon the age of the flour, moisture content,
wheat from which it was milled, storage conditions and
milling process.
Zest The finely grated oily coloured outer skin of washed,
untreated citrus fruit.
Zitron The candied fruit of the cedrat tree, green to yellow in
colour; the flavour of its fleshy aromatic part is desirable
in European festive baking.
TABLE OF SPECIFICATION
PRE-TEST
LO2: Decorate and Present Bakery Products

Test Item Distribution Total
Objectives/Content Number Items/
Area/Topics of % of
Knowledge Comprehension Application Items test
1. Required and appropriate 4 3 8 15 50%
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fillings and coating/icing,
glazes and decorations for
variety of bakery products
are prepared in
accordance with standard
recipes, enterprise
standards and/or
2. Bakery products are 1 4 2 7 23.33%
filled and decorated as
required and appropriate
in accordance with
standard recipes and/or
enterprise standards and
3. Bakery items are finished 2 1 1 4 13.33%
according to desired
product characteristics
4. Bakery products are 1 2 1 4 13.33%
presented according to
standards and procedures
TOTAL 27% 33% 40% 30 100
PRETEST
What do you already know?

Let us determine how much you already know about L02: Decorate and
Present Bakery Products.
MULTIPLE CHOICE
INSTRUCTION: Write the letter of the best answer

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1. What glazing is normally composed of 1part sugar, & 1part water
boiled?
a. Glazing of yeast goods
b. Boiled apricot jam
c. Frosting
d. Sugar syrup
2. Which bread topping is flavored with sugar and vanilla essence?

a. Bienenstich
b. Fresh Dairy Cream
c. Icing Sugar
d. Boiled apricot jam
3. Which of the following is applied to baked product after cooling? These

will have a lighter sweetness then fondant due to the fat content.
a. Frosting
b. Icing sugar
c. Boiled jam
d. Fresh dairy cream
4. When you apply thinly this decoration to top unbaked product, it will
bake and leave a nice crust on finished product. What is this?
a. Crumbles
b. Frosting
c. Icing sugar
d. Boiled jam
5. The decoration with flavor and pipe into finished product in place of
fresh dairy cream is known as ______________.
a. Fruit décor
b. Crème patissiere
c. Boiled jam
d. Icing sugar
6. Why is the apricot jam applied to bread while it is still boiling?

a. To eliminate the growth of bacteria
b. To allow fast absorption of the jam
c. To allow the jam to dry up and impart shine and flavor
d. To save bread from being soggy
7 Which of the following is the proper way of topping bread with icing
sugar?
a. Apply on top without sifting.
b. Sift and apply on top of bread with no glaze.
c. Sift and apply on top of glazed bread.
d. Sift and apply on unbaked bread.
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8. How to make the fondant shine?
a. Add water.
b. Let it temper.
c. Add glaze.
d. Coat with gel.
9. What are the components of frosting?

a. sugar and fat
b. water and fat
c. water, sugar and fat
d. sugar and water
10. Why it is advised to apply bienenstich on unbaked product?

a. To fully cook the toppings
b. To achieve the desired bread texture
c. To lessen the baking time
d. To produce bread with golden crust of nut topping
11. Which of the following ingredients thicken the crème patissiere?

a. starch
b. cream
c. sugar
d. milk
12. Which of the following serves as stabilizer for fruit filling?

a. starch gel
b. sugar syrup
c. water
d. corn syrup
13. Why do you need to stabilize fruits?

a. It helps to provide luster to the fruit.
b. The liquid of the fruit boils inside the dough and may be
detrimental.
c. It will dehydrate the fruit.
d. Fruits will have no reaction to the dough.
14. If you are going to prepare cheese fillings, which of the following is
the best choice:
a. cheddar
b. quark
c. easy-melt
d. mozzarella
15. What will happen if you add too much sugar syrup on bread?
a. The bread shines brightly.
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b. The bread will crystallize.
c. The bread will be soggy.
d. No evident change.
16. When is the best time to apply sugar syrup?

a. before baking
b. after baking
c. at room temperature
d. while making the dough
17. For Danish pastry, the best time to apply boiled apricot jam is
__________.
a. when the bread just came out of the oven.
b. before baking.
c. during mixing.
d. after the bread had cooled.
18. if Bienenstich is used as decoration, the bread shall

have____________.
a. strawberry, cream and nuts.
b. cream, nuts and sugar syrup.
c. flaked almonds, cream and sugar
d. apricot jam.
19. What will be the taste of if bienenstich is removed from oven

prematurely?
a. sour
b. sweet
c. tasteless
d. bitter
20. What are added to fresh dairy cream that makes it the most
commonly used fillings?
a. olive oil and egg
b. sugar and vanilla essence
c. cheese and almond oil
d. cream of tartar
21. What binds the fruit and add moist mouth feel in Danish bread
decoration?
a. crème patissiere?
b. icing sugar
c. sugar syrup
d. dairy cream
22. When is the best time to add gel stabilizer?

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b. before baking.
c. during mixing.
23. Which of the following fruit can’t withstand oven temperature?

a. grapes
b. strawberry
c. apple
d. pineapple
24. What is the maximum serving duration of bread decorated with

fruits?
a. 12 hours
b. 24 hours
c. 1 week
d. 1 month
25. What makes the frosting light sweeter than fondant?

a. water
b. fat
c. sugar
d. cheese
26. Why is Danish bread not stacked when serving?

a. to see the fruits
b. to avoid being squashed
c. to avoid sticking with other bread
d. for aesthetic reason
27. What is the maximum portion when serving using a tray?

a. 6
b. 12
c. 18
d. 24
28. What nut is used in bienenstich?

a. almond
b. cashew
c. macadamia
d. peanut
29. If you are going to prepare sugar syrup, what is the best proportion?
a. 2 cups water, 1 cup sugar
b. 2 cups water, 2 cups sugar
c. 3 cups water, 1.5 cups sugar
d. 1.5 cups water, 3 cups water

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30. When is the best time to apply the fondant?
b. before baking.
c. during mixing.
Answer Key - PRE-TEST
Multiple Choice
1. D 11. A 21. A
2. B 12. A 22. B
3. A 13. B 23. B
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4. A 14. B 24. B
5. B 15. C 25. B
6. C 16. B 26. B
7. B 17. A 27. B
8. B 18. C 28. A
9. 6 19. D 29. B
10. D 20. B 30. A
Information Sheet 1.2-1
FILLINGS AND COATINGS/ICINGS, GLAZES AND

DECORATIONS FOR BAKERY PRODUCTS
Learning Objectives:
After reading this INFORMATION SHEET, the trainee will be able to:
1. To present bakery products with fillings and coating/icing, glazes

and decorations.
Comparison between Icing and Glazes

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Type Procedure Best Used for Storage
Coloring
ICING
American Butter and milk Used as frosting Icing can be

Butter Cream/ are beaten and filling. It is refrigerated or
Confectioner’s together, and then also used for frozen in an
Sugar Icing confectioner’s decorations airtight container
sugar is added. including roses, for
Flavor the mixture drop flowers,
with extracts and sweet peas and
chocolate. figure piping.
Butter Cream It uses egg yolks Filling and Needs

French and is made the frosting. refrigeration
way as Italian
meringue.
Butter Cream Both use of egg Frosting and Needs

Meringue white but filling. refrigeration
Italian and differences are
Swiss how they are
made. Italian- Hot
sugar syrup is
added to already
whipped egg
whites. Swiss- The
whites and sugar
are mixed together
over heat and
whipped. And
then, cooled
before the butter
and flavoring are
added. This type
is the simplest.
Butter Cream Made from stiff Covering Same as

Rolled American butter cookies. Can be American Butter
cream. Dough- tinted. cream
like consistency
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that is rolled out
applied to cake.
GLAZES
Jams and Can purchase Used as a filling Refrigerate after

Jellies readymade: stir it alone or in opening. Is not
to soften, or heat combination with perishable if
with amount of other fillings used as a filling
liquid if it’s too such as butter
thick, and strain cream
to remove the
seeds.
Royal Icing Heavy paste of egg Used in general Does not need
whites and piping or delicate refrigeration
confectioner’s work. Decorating Air dried
sugar beaten with cookies and decorations last
a little vinegar or bread houses. for months
lemon juice. Can Tints to pastel to
be made in dark colors.
different
consistencies
Whipped Beaten with Can be used as a Must remain

cream sugar. Can be filling and refrigerated.
flavored. frosting. Can be
Stabilized for piped to form
longer life with soft decorations.
gelatin Tints in pastel
colors
ICING & GLAZES
Decoration is very basic with bakery

products.
>Sugar syrup
 Glaze, normally 1 to part sugar, 1-part water
boiled and let cool.

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 This is referred to as stock syrup. The formula may vary but they are all
called the same.
>Boiled apricot jam

 Applied to product when it has just been removed from the oven and
while the jam is boiling. This causes the jam to dry and impart a shine
and flavour to the product.
>Icing sugar
 Can be sifted over the final baked product with no glaze applied.
>Fondant
 Fondant can be applied after removing from
oven. Fondant needs to be tempered if a
shine is required on the finished product.
Fondant can be thinned to required
consistency.
 Fondant should be touching dry when it has
been applied and cooled.
 After glazing with fondant roasted, shaved or
chopped nuts can be used to decorate the
end product.
 Fondant is boiled sugar that is used to coat
or decorate morning goods. It is easy to use
but needs to be tempered correctly to achieve the “gloss‟ or shine.
FUDGE ICING
Ingredients
500g icing sugar

100g Butter or white shortening
50ml Water
Colour as required
Method
1. Sift icing sugar and place into bowl

2. Add fat, this should be at room temperature, (approximately 20ºC)
3. Blend until the two ingredients come together
4. When they have combined whip some air into the mixture to lighten
5. Slowly add water until extra volume is achieved
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6. There may not be a need to use all the water.
POWDERED SUGAR ICING
Ingredients
1 cup powdered sugar

1/2 teaspoon vanilla
1/2 tablespoons milk
Method
Mix powdered sugar, vanilla and

milk, 1 tablespoon at a time, until
spreadable (mixture will thicken slightly as it sets).
>Frostings
 Frosting is sugar and fat blended together with some water added to
soften.
 It is composed of 80% icing Sugar with 20% fat ratio and 5% water.
Special emulsified shortening works well here as they will hold more
water.
BUTTER CREAM FROSTING
Ingredients
3 3/4 Confectioners’ Sugar

1/2 cup (1 stick) butter, softened
3 to 4 tablespoons milk
1 teaspoon vanilla extract
Method
In a large bowl, with electric mixer at low speed, combine sugar, butter,
milk and vanilla. Beat at medium speed 1 to 2 minutes, until creamy. If
desired, add more milk until frosting is spreading consistency.

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Variations
Peanut Butter Crunch: Substitute peanut butter for butter; sprinkle
either candy peanut butter pieces or chopped peanuts over frosting.
Chocolate: Add 1/3 cup unsweetened cocoa powder, adding milk, a

teaspoon at a time, until desired consistency. Top with chocolate
curls, if desired.
Orange: Substitute fresh orange juice for milk, add 1

teaspoon orange extract and 1 teaspoon grated orange zest. Top with
thin strips of orange zest.
Lemon: Substitute fresh lemon juice for milk, add 1 teaspoon lemon
extract and 1 teaspoon grated lemon zest. Top with thin strips of
lemon zest.
>Bienenstich
 This is a sweet dough of varying sizes that have been coated with a
mixture of almonds, sugar, butter, honey and cream and which has
been heated and cooled before being placed on to the unbaked dough.
 It is warmed to body temperature and spread thinly over unbaked
product. When baked it should have a golden crust of nut topping.
When cool the product can be sliced and filled with a crème pâtissière
filling or served plain.
 It can be produced in large pieces or in thin sheets for slicing and
cutting into individual pieces.
GANACHE

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Ganache is a mixture of boiled cream and chocolate. Used to coat
cakes or breads like icing or can be used
as a filling.
Ingredients
500ml Cream
1000g Chocolate
50ml Rum, dark, (optional)
Method
1. Place the chocolate into a stainless steel bowl

2. Bring the cream to the boil
3. Pour over the chocolate and allow the chocolate to soften for about 30
seconds
4. Blend the chocolate and cream together using a whisk
5. It should come together and have a nice shine
6. Add the rum or any other flavouring that is preferred.
*Some instant coffee blended in small amount of boiling water can be
added instead.
FILLINGS
>Crème pâtissière
 Starch thickened milk that can be flavoured and coloured to enterprise
requirements. It is stable at high temperatures and will sit at room
temperatures for extended periods.
 Many commercial mixes contain preservatives that extend shelf life at
room temperatures.
CRÈME PATISSERIE
Crème Patisserie is baker’s custard. It is made from a liquid,

normally milk, enriched with eggs and thickened with starch. It can be
flavoured and coloured as required.
Ingredients
750ml Milk
200g Sugar
100g Cornflour
420g Eggs
10ml Vanilla Essence
250ml Milk

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Method
1. Place 750ml milk and sugar into a pot. Heat this almost to the boil.
2. Place sugar and cornflour into bowl and blend together. Add 4 eggs
and blend until smooth.
3. Add remainder of the eggs, vanilla essence and milk. Blend until
smooth and no lumps.
4. Take the hot milk and pour ½ into the bowl with the cornflour mix.
Blend together, pour back into hot milk in pot and return to heat.
5. Bring to the boil, whisking all the time. Whisk until the mixture has
boiled. Remove from the heat and place into wide flat tray to cool.
Cover with plastic wrap so a skin does not form.
>Fruit fillings
 Most fruits used as filling need to be stabilised in a starch gel.
 This is because when sugar is added to fruit it will dissolve and the free
liquid boils inside the dough and is detrimental to the finished product.
 Fruits will need to be cooked before being used in fillings. Some fruits
may not cook inside the dough before the dough has baked.
 Canned fruits are economical when used in fillings for Danish and
streusel doughs.
 Solid pack ‘Pie’ fillings can be purchased to fit this need. This is fruit in
a can that has no added water or syrup. However, when sugar is added
to this is does dissolve so that liquid needs to be stabilised.
 There are proprietary powders that can be added to fruit mixes. These
are pre-gelatinised gels. They rehydrate when added to the pie mixes
and hold the moisture in suspension.
 These powders have been cooked to a thick viscous state and then
dried on steam heated rollers and ground to powder so they can be
added to fruits or other liquids at a later stage.
 These pre-gelatinised powders are best added to the sugar before
mixing into the fruit.
APPLE FILLING FOR DANISH

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Ingredients
50g Clear gel, Instant

300g Sugar
500g Water
280 g Apple, diced, canned (1 A10 can)
200g Sultanas
Method
1. Blend clear gel and sugar together well. Add water and whisk quickly
and thoroughly to form a smooth gel.
2. Fold fruit through gel and mix well.
3. Place into container and keep chilled until needed.
SOUR CHERRY FILLING
Sour cherries are popular in Europe and are used in the classic Black
Forest Cake.
Ingredients
200g Cherry juice

100g Sugar
30g Cornflour
3g Cinnamon
50g Cherry juice
175g Sour Cherries
Method
1. Bring juice to the boil

2. Blend sugar, cornflour cinnamon together, then add cherry juice
3. Pour into boiling cherry juice and whisk until it thickens
4. Remove from the heat and fold in the sour cherries
5. Place into container and cover. Allow to cool and keep chilled until
needed.
POPPYSEED FILLING
Ingredients
75g Milk
125g Poppy seeds, crushed
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100g Sugar
40g Butter
50g Egg
50g Marzipan
50g Cake crumbs
5g Cinnamon
Method
1. Boil the milk and stir in the poppy seeds.

2. Mix marzipan with butter and eggs
3. Add remaining ingredients and blend together
4. Place into a container and cover, chill until required.
>Cream
 Whipped fresh cream flavoured with sugar and vanilla has always been
popular as a filling but needs to be kept in a controlled environment. It
is not suited to hot climates.
>Nut fillings
 Nuts can be ground and mixed with sugar and liquids to form pastes.
> Cheese fillings

 Quark, cottage and cream cheeses can be sweetened and flavoured
before being used as fillings. Some cheeses with high moisture contents
can be stabilised with the addition of starch that will thicken during the
baking process. All fillings used in yeast goods:
 Add flavour
 Add interest
 Add food value
QUARK CURD CHEESE FILLING
Quark or cottage cheese is used extensively in Danish pastry and yeast

goods. It is versatile and carries flavourings well.
Ingredients
600g Curd Cheese

40g Cornflour
1 Egg
35g Sugar
50g Butter, soft
1 zest of lemon
5g Salt
20ml Vanilla Essence
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800g
Method
1. Blend all of the ingredients together.

2. Place into container and keep chilled until required. Label and date.
ASADO FILLING
Siopao is a round white steamed bun stuffed with pork, beef, shrimp,
or salted egg and flavored with sweet or spicy sauces. It is very filling, and is
usually eaten by Filipinos on the go as snacks in mid-afternoons.
Siopao is originally from China where is it called baozi. It is also popular in
Thailand where it is called salapao.
Ingredients
3 tablespoons lard or
shortening
2 pounds pork,
chopped into small pieces
2 tablespoons cornstarch, diluted in 1/4 cup water
2 tablespoons garlic, minced
1 large onion, minced
4 tablespoons sugar
4 tablespoons soy sauce
1 tablespoon hoisin sauce
3 tablespoons oyster sauce
Method
1. Heat the shortening in a pan

2. Next sauté the garlic and onions.
3. Put the pork and cook until the color of the outer part turns
light brown.
4. Add the soy sauce, oyster sauce, hoisin sauce, and sugar then mix the
ingredients well. Simmer the mixture for about 40 minutes.
5. Put the corn starch (diluted in water) and mix until the texture of the
sauce becomes thick then set it aside for a while.

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EMPANADA PORK FILLING
Empanada is a world-recognized pastry that got its name from the

Spanish verb empanar, which means to wrap in bread.
It is made by wrapping dough around fillings of meat, cheese, fruits, and
vegetables. The Filipino-style empanada is usually filled with beef, chicken,
potatoes, onions, and raisins.
In the Ilocos region of the northern Philippines, famous for its local
empanada, the pastry is made with egg yolks, local sausages, green
papayas, and mung beans. Pinoy empanada is either baked or deep-fried,
giving it either a chewy or a crunchy texture.
Ingredients
1 tbsp olive oil

1 l½ onion, finely chopped
2 cloves garlic, finely chopped
1 lb lean ground pork
1 tbsp soy sauce
¼ cup of diced carrot
½ cup of diced potato
½ cup frozen green pea
2 tbsp oyster sauce
¼ cup raisins
Sea salt and freshly ground pepper to taste
3 hard-boiled eggs, peeled and sliced
Method
1. In a skillet, heat oil over medium heat. Add onion and garlic and sauté
for 2 minutes or until onion has browned and softened.
2. Add ground pork and sauté for 2-3 minutes or until meat is no longer
pink.
3. Stir in soy sauce, carrot, potato and frozen green peas. Cover and cook
for 5 minutes or until vegetables are cooked.
4. Add oyster sauce and raisins; mix thoroughly. Season with salt and
pepper to taste. Set aside and cool completely.
SPANISH BREAD FILLING
Ingredients
½ bar butter
1∕3 cup brown sugar
½ c bread crumbs
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½ t vanilla
Method
Mix and cook together.
PAN DE COCO FILLING
Ingredients
1 pc young coconut (grated)

1 cup brown sugar
1 tsp vanilla
Method
Mix and cook together.
PINEAPPLE FILLING
Ingredients
2 eggs
½ cup melted butter
1 cup crushed pineapple with juice
1 teaspoon vanilla extract
Method
1. Beat eggs slightly.

2. Add butter and sugar. Beat smooth.
3. Stir in pineapple and vanilla.

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Self-Check 1.2-1
MATCHING TYPE
INSTRUCTION: Match Column A with Column B. Write the letter of the

correct answer
1. Coats the baked goods without the A. Glaze

glaze.
2. It is composed of equal parts of sugar B. Starch gel
and water.
3. These are the stabilizers in fruit fillings. C. Quark
4. A type of cheese that can be flavored D. Frostings
and sweetened as bread fillings
5. This is the blending of sugar and fat E. Icing sugar
together with some water to soften it.

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Answer Key 1.2-1
1. E
2. A
3. B
4. C
5. D

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Performance Task Sheet 1.2-1
INTRODUCTION
This all-purpose lemon glaze recipe is just right for adding a touch
more sweetness to scones or muffins. It makes a modest amount—just ⅓
cup—enough to glaze a dozen treats with about 1 teaspoon each. If you
want to glaze a cake, double the recipe. For a more neutral flavor, opt for
milk, and/or for a hint of vanilla, add ½ teaspoon vanilla extract.
TASK SHEET 1.2-1

Title: Lemon Glaze
Performance Objective:
The trainee should be able to make a Lemon Glaze
Tools and Equipment:
measuring cup and spoon, bowl and wooden spoon, whisk
Ingredients:
¾ cup lightly packed confectioners’ sugar
2 tablespoons lemon juice or milk
Steps/Procedure:
1. Whisk sugar and lemon juice (or milk) in a small bowl until
smooth.
2. Adjust consistency with a little more sugar or liquid as desired.
Assessment Method:
Performance Criteria Checklist

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Performance Criteria Checklist 1.2-1
Criteria YES NO
1. Fillings and coating/icing, glazes and decorations for variety
of bakery products are prepared in accordance with standard
recipes, enterprise standards and/or customer preferences
 The lemon glaze is prepared according to standard
recipe and enterprise standards.
 Appropriate equipment are used according to required
bakery products and standard operating procedures.
 The trainee demonstrated food safety and hygiene
procedures.
 The lemon glaze has appropriate consistency and
appearance.

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DECORATIVE TECHNIQUES AND RULES

FOR BREAD FILLING AND DECORATIONS
After reading this INFORMATION SHEET, the trainee will be able to:
1. To decorate bakery products using decorative techniques
Decoration of bakery products is varied. It may be as simple as a

sugar syrup glaze to add shine to the product.

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

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>Boiled apricot jam
Apply to Danish pastries when they are removed from oven. When this
is done the jam must be hot and the product just out of the oven.
Do not add water to jam; this will dilute the glaze and flavour. Same as
sugar syrup, when brushed on hot excess water will be evaporated away
leaving shine and extra flavour.
>Icing sugar
Sift over Danish pastry that is not coated in apricot jam.
>Fondant
Apply after tempering and when product has cooled. When cooled the
fondant should have an appealing shine.
>Bienenstich
 Bienstich glaze is applied before product is baked.
 A mixture of flaked almonds hone, cream and sugar is cooked on stove
to amalgamate.
 Can be stored in refrigerator until required.
 To use: warm slightly until it flows off the spoon. Apply evenly and thinly
over the top of unbaked dough piece.
 When baked in the oven the sugars caramelise and when cooled the
topping has an appealing flavour and colour. The top will also have a
crunch from the sugar and nuts.
 The topping must be brown before removing from the oven or it will not
be crisp and crunchy. Care must be taken not to burn the sugar. It will
then be bitter and be black in colour.
FILLINGS
>Fresh Dairy Cream
Flavoured with sugar and vanilla essence.
Slice cooled product like buns and
donuts and pipe whipped cream into centre;
these products will need to be stored in
controlled environment as the cream melts in
warm environment and can have
unacceptable bacterial growth if not
controlled.
>Crème Pâtissière
Flavour and pipe into finished product in place of fresh dairy cream. It
can be used in Danish pastry with fruit to act as binding agent for fruit and
add moist mouth feel:
It can be placed in or onto the yeast good before or after baking.

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If it is placed on the outside of the product it will need to be glazed before
being presented for consumption. Starch thickened products will dry on the
surface when exposed to the air diminishing the eating quality.
>Nut fillings
Make into paste with sugar and spices then use in Danish pastries.
Toppings
>Gels
Apply to top of fruits added to Danish
pastries after baking.
>Fruit Decors
Fresh or canned fruits can be added to
baked pastries. A pocket can be baked then
crème patisserie is added with strawberries
as the fruit. Strawberries are delicate and do
not bake well like apricots.
These will be glazed with gel to add
shine and eye appeal.
Product decorated with fresh fruits will have a limited life but, as most
yeast goods are consumed on the day of production, this is not a big issue.
>Crumbles
Apply thinly to top of unbaked product and it will bake and leave a
nice crust on finished product. Crumbles add textural diversity and interest
to the finished product.
>Frosting
Apply to baked product after cooling. These will have a lighter
sweetness than fondant due to the fat content. They add pleasant mouth
feel and interest to the finished product.
SIMPLE FOOD DECORATING TIPS
Taste does not depend on the palate alone; rather, it is combination of

different sensory delights. Aroma and visual effects play a significant role in
how good bread taste.
• Bright colors are always appealing
• Remove things that could alter the taste of the bread
• Use edible garnish
RULES FOR GARNISHING

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Garnishing is an art
1. Generally speaking, garnishes should be edible.
2. Beauty is obtained through simplicity. Garnishes should appear natural,
fresh, and dainty-never overworked or overdone.
3. All garnishes should be suitable in character and size to the bread.
4. The flavor of edible garnishes should be in keeping with the food.
5. A few small groups of garnish are often more attractive than a continuous
decorative scheme.
6. A garnish must be neatly arranged in a fashion that will enhance the
bread with which it is to be used.
7. Colors should harmonize-never clash.
8. The serving dish as well as the garnish used must be considered.
9. Garnishes need not be expensive.
10. The setting must be viewed as a whole. Harmonious plate or platter
arrangements can be ruined if they clash with the table color scheme or
the lighting of the room.
Self-Check 1.2-2
ESSAY

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INSTRUCTION: Describe how each coat/filling/decoration is applied to
baked products.
1. Sugar syrup
2. Fondant
3. Frosting.
4. Crumbles
5. Bienenstich
Scores will be based on the following rubrics:
Score Description
4 Answer is appropriate to the question. Content is
factually correct.
3 Answer is appropriate to the question. Content
may have one or two factual errors.
3 Content relates peripherally to the question;
contains significant factual errors
1 Content unrelated to question.
Answer Key 1.2-2

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1. Sugar syrup - this must be added while the product is still hot; brush
lightly and quickly over the surface
2. Fondant - Apply after tempering and when product has cooled. When
cooled, the fondant should have an appealing shine.
3. Frosting - Apply to baked product after cooling. These will have a
lighter sweetness than fondant due to the fat content.
4. Crumbles - Apply thinly to top of unbaked product and it will bake

and leave a nice crust on finished product
5. Bienenstich - warm slightly until it flows off the spoon. Apply evenly
and thinly over the top of unbaked dough piece
Scores will be based on the following rubrics:
Score Description
4 Answer is appropriate to the question. Content is
factually correct.
3 Answer is appropriate to the question. Content
may have one or two factual errors.
3 Content relates peripherally to the question;
contains significant factual errors
1 Content unrelated to question.

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TASK SHEET 1.2-2
Title: Decorating with Sugar Icing
Given the following materials, you should be able to decorate
cookies using sugar icing in 30 minutes.
Tools and Equipment:
beater, measuring cup and spoon, bowl and wooden spoon, whisk
Ingredients:
1 cup confectioners’ sugar
2 teaspoons milk
2 teaspoons light corn syrup
¼ teaspoon almond extract
Assorted food coloring
Steps/Procedure:
1. In a small bowl, stir together confectioners' sugar and milk until
smooth. Beat in corn syrup and almond extract until icing is
smooth and glossy. If icing is too thick, add more corn syrup.
2. Divide into separate bowls, and add food colorings to each to
desired intensity. Dip cookies, or paint them with a brush.
Assessment Method:

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CRITERIA YES NO
Did you….
2. Bakery products are filled and decorated as required and appropriate
in accordance with standard recipes and/or enterprise standards and
1. decorate cookies with sugar icing artistically
and creatively
2. use the proper materials according to
standards
3. complete the task before the allotted time
4. perform decorating techniques
5. perform task skillfully

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After reading this INFORMATION SHEET, YOU MUST be able to:
1. Identify the desirable characteristics of bakery items.
Key Characteristics You Should Look for in Great Bread
You might be wondering how one loaf of bread differs from any other
loaf of bread, but any quality bakery will be able to tell you that there
certainly is a difference. While you might not be employed at a quality
bakery, it’s absolutely possible for you to be able to quality-check bread like
the best of them. Below, we’ve crafted a guide that describes five of the most
important qualities you should be looking for in a great loaf of bread.
>Crust

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A bread without a nice, crispy crust isn’t a bread that’s worth your time.
Artisan bread should have a variety of hues in its crust, ranging from golden
brown to a light golden color. This ensures you’ll have the best tasting
experience.
>Air Pockets
Wheat flour is commonly used to make bread because it holds two gluten-
forming proteins, but some bakers over-work their dough and end up with a
bread that’s far too dense. What you should be looking for in fresh bread is
a variety of bubble sizes.
>Glossy Interior
Not every bread should look wet on the inside, but a quality bread will have
a slightly glossy finish on the inside. In addition, it will spring back when
you press your finger into it.
>Flavor
If a bread bakery claims to make a good flavored bread, you should be able
to smell that flavor before you even bite into a piece. Any decent bread
should have a good flavor; it shouldn’t taste like eating air!
>Finish
While a loaf of bread doesn’t have to look gorgeous to be tasty, a pretty

bread certainly makes eating all the more enticing. A good finish or glaze,
especially on sweet breads, should be an indicator of quality.
Characteristics of Some Breads

CHARACTE- BISCUITS MUFFINS YEAST BREADS AND
RISTICS ROLLS
BISCUITS
MUFFINS
YEAST
BREADS
AND ROLLS
Color Uniform golden brown top Uniform golden brown Even rich brown color;
and bottom; inside outside; inside creamy creamy white inside and
creamy white; free from white or slightly yellow free from streaks
yellow or brown spots but free from streaks
Shape and Uniform in shape and size; Uniform shape and Well proportioned,
size with straight sides and a size; well-rounded symmetrical with a
smooth level top; pebbled top; free from well-rounded top.
the volume is at least twice peaks or cracks.

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the size of the unbaked
product
Crust Tender and moderately Tender, with a thin, Crisp-tender with an
smooth; free from excess slightly rough even thickness
flour or pebbled over entire
shiny surface; free from
appearance cracks and bulges
Texture Slightly moist, tender and Moist, tender and light Soft, springy texture,
flaky crumb, with a crumb, with tender and slightly
medium fine grain. medium fine, moist
evenly with fine grain,
distributed air thin-
spaces walled cells
Flavor Pleasing, well-blended Pleasing, well-blended Wheaty, sweet nut-like
flavor with no flavour with no flavour; no off-
bitterness. bitterness or flavors
other off-flavors
External Faults in Bread and Their Causes
Lack of Excessive Lack of Excessive Shelled

Volume Volume Colour colour on Top
Possible Causes crust
Crust
Dough too tight, especially in X X
the case of tin bread
Dough chilled during X
fermentation
Dough temperature too high X
Dough skimming during X
proving owing to dough
humidity too low
Excessive proof X
Oven temperature too low X
Oven temperature too high X
Over ripe dough X X
Soft moulding X
Too little yeast for the X
system employed
Too much salt X
Too low in maltose figure X X X
Too little salt X
Too high maltose figure X
Too little proof X
Under ripe dough X X
Flour dark or offal X X
Flour weak X X
Flour very strong X X

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Flour ‘short’ due to X blistered
overheated wheat or over
treatment
Internal faults in bread and their causes
Possible Causes Coarse Crumbly Streaky Holes in Dark

Texture Bread Crumb Crumb Crumb
Dough too slack x x
Dough temperature too high x
Dough not properly mixed x x
Dough scraps from machines x
Excessive top heat in oven x
Flour not sifted x
Flours insufficiently blended x
Flash heat in the oven x
Grease from divider x
Incorrect mixing x
(ingredients)
Incorrect moulding x x x
Incorrect bashing of cottage x
loaves
Oven temperature too low x x x
causing excessive proof
Over ripe dough x x x
Skinning of dough before x
baking
Too much proof x x x
Too high maltose figure, x x
especially if excessive
steam in oven
Too low maltose figure in the x
flour
Too much dusting flour x
Too little proof x
Excessive grease in moulder x
Troubleshooting Chart
Product fault Problem Remedy
Large Blister or Proofed too dry Increase relative humidity

Air Pocket
Improper dough temperature Check and correct water
temperature

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Underproofed Increase proofing time.

Dough too young Allow longer fermentation
Proofer has too much Reduce humidity
moisture
Insufficient Drying Allow longer floor time
Excessive Shortening Frying temperature too low Calibrate and adjust

Absorption Dough too old Handle 2nd and 3rd cuts
sooner
Shortening breakdown or Filter or replace
dirty
Over-proofing Decrease proofing time
Over-fermented Reduce fermentation time
Proofer has too much Reduce humidity
moisture
Crust Colour too Dark. Frying temperature too high Calibrate and adjust
Dough too young Allow longer fermentation
Shortening breakdown or Filter or replace
dirty
Frying time too long Check frying time.
(do not fry by colour)
Crust Colour too Light Frying temperature too low. Calibrate and adjust.
Dough too old. Handle 2nd and 3rd cuts
Over-fermented. Reduce fermentation time
Excessive scrap added to Add 10% maximum
dough
Frying time too short Check frying time.
(do not fry by colour)
Dough takes too long Dough temperature too low Adjust water temperature
To rise in bowl Not enough yeast
Bad yeast
Production Room too cold
Dough rises too fast Dough mixed too warm Adjust water temperature
Too much yeast
Dough or Donut Dough too old Handle 2nd or 3rd cut

sooner

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tastes sour Shortening breakdown or Filter or replace

dirty
Too much yeast Reduce fermentation time
Over fermented
Excessive scrap added to Add 10 % maximum
dough
Donuts Balling Dry proof Increase humidity
Under proof Increase proofing time
Improper shrinking Thoroughly shrink on bench or

adjust rollers
Excessive Spreading Proofer has too much Reduce humidity

moisture
Mix is too wet Reduce water in mix
SCORING BREAD
Scoring of bread is meant simply the judging of its qualities. Persons

who understand what good bread is agree very closely on the qualities that
should characterize it, and they make these qualities a standard by which
any kind of bread may be scored, or judged. Those who are not proficient in
the making of bread, as well as those who have had very little experience,
will do well to have their bread judged by experts or to learn how to score it
themselves.
By following this plan, they will be able to find out the good and bad
points of their bread and then, by ascertaining the causes of any poor
qualities, will be in a position to make improvements. So that the beginner
may learn how to judge the qualities of her bread, she should study
carefully the accompanying score card and its explanation.
SCORE CARD
External Appearance:
Shape 5%
Size 2%
Crust:
Shade 2%
Uniformity of Color 2%
Character 2%
Depth 2-8 %
Lightness 20 %
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Internal Appearance
Even distribution of gas 10 %
Moisture 5%
Elasticity 5%
Color 15 %
Flavor 30 %
Total 100 %
EXPLANATION OF SCORE CARD-
There are certain number of points are given to a loaf of bread for
appearance, both external and internal, for lightness, and for flavor. To
determine these qualities best, allow the loaf to cool thoroughly after baking.
Then consider the various points, and decide how nearly perfect the loaf is
in respect to each one of them. Add the numbers that are determined upon,
and the result obtained will show how the bread scores.
The shape of the loaf, in order to be perfect and to score 5, should be

uniform and symmetrical.
The size of the loaf, for which a score of 2 is given, is determined from
the standpoint of thorough baking. The exact size that a loaf must be is a
rather difficult thing to state, because the sizes vary considerably, but a loaf
of an ungainly size should be guarded against, for it would not score well.
Bread made in pans of the size already mentioned would score high with
regard to size.
The crust, whose combined characteristics score 8, should be a golden

brown in color in order to receive the score of 2 for its shade. A pale loaf or
one baked too brown would not receive full credit.
If the required color extends uniformly over the entire loaf, the bottom
and the sides, as well as the top, 2 more is added to the score of the crust
for uniformity of color. After these points are scored, a slice of bread
should be cut from the loaf in order that the remaining points may be
scored. As fresh bread does not cut easily, and as a well-cut slice must be
had for this purpose, special care must be taken to obtain the slice.
Therefore, sharpen a large knife and heat the blade slightly by holding
it near a flame; then cut a slice at least 1/2 inch thick from the loaf before
the blade has had time to cool.
With such a slice cut, the character of the crust, by which is meant
its toughness or its tenderness, may be determined. A score of 2 is given if it
is of sufficient tenderness or is devoid of toughness.

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The depth of the crust, which depends on the amount of baking the
loaf has had, receives a score of 2 if it is perfect. A deep crust, which is the
preferred kind, is produced by long, slow baking; bread that is baked only a
short time has a thin crust, which is not so desirable and would not score so
high.
The lightness of the bread can easily be scored when the bread is
cut. It is judged by the size of the holes, and if it is perfect it receives a score
of 20. If the bread is not light enough, the holes will be small and the bread
will feel solid and inelastic; if it is too light, the holes will be large and
coarse.
The internal appearance, which is scored next, includes several

characteristics. For the even distribution of gas, which is determined
by the uniformity of the holes, 10 points are given. If the kneading has been
done right and the bread has risen properly, the gas will be distributed
evenly through the loaf, with the result that the holes, which make the
bread porous, will be practically the same throughout the entire loaf. Such a
texture is better than that of a loaf that has some large and some small
holes.
The moisture in the bread, which receives 5 if it is of the right

amount, is tested by pinching a crumb between the fingers. If the crumb
feels harsh and dry, the bread is not moist enough, and if it feels doughy,
the bread is too moist.
The elasticity, for which 5 is given, is determined by pressing the

finger gently into a cut place in the loaf. The bread may be considered to be
elastic if it springs back after the finger is removed and does not break nor
crumble. As compared with cake, bread is always more elastic, a
characteristic that is due to the quantity of gluten it contains. Still it should
be remembered that the elasticity must not amount to toughness, for if it
does the quality of the bread is impaired.
To score 15 for color, the inside of the loaf should be of an even,

creamy white. A dull white or gray color would indicate that flour of a poor
quality had been used, and dark or white streaks in the bread would denote
uneven mixing and insufficient kneading.
The last thing to be scored, namely, the flavor, merits 30 points. To

determine this characteristic, chew a small piece of bread well. If it is neither
sour nor musty, has a sweet, nutty flavor, and shows that the correct
amount of salt and sugar were added in the mixing, it may receive a perfect
score.

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Self-Check 1.2-3
MATCHING TYPE
INSTRUCTION: Match Column A with Column B. Write the letter of the
correct answer.
1. The biggest percentage on a. Moisture

crust quality
2. The main cause of too light b. Scoring bread
crust
3. This pertains to judging the c. lightness
bread quality
4. Too much mixing of d. Coarse texture
ingredients would result to
this
5. This is tested by pinching the e. The frying temperature is
crumb between the fingers too low
f. Brown bread

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Answer Key 1.2-3
1. C
2. E
3. B
4. D
5. A

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TASK SHEET No. 1.2-3

Title: Desirable Glazed Donuts
Given three different glazed donuts from famous café, you should be
able to determine the desirable donut according to bread score card.
Supplies and Materials: Materials needed to score the bread:
 Store-bought donuts
 Score Card
Tools : Bread knife, fork and plate/tray
Steps and Procedure:
1. Place the donuts in three separate plates.
2. Using the score card, determine the bread with the desirable
characteristics within 30 minutes.
3. Present your score card to your teacher.
Assessment Method:
Observation using Performance Criteria Checklist

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CRITERIA YES NO
Did you….
3. Bakery items are finished according to desired product
characteristics
1. apply hygiene and safety principles according to
established standards and procedures
2. use the proper materials
3. complete the task before the allotted time
4. bakery products were scored according to desirable

characteristics
5. perform task skilfully

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PRESENTATION OF BAKERY PRODUCTS

Presentation of product is dependent on where and how it is to be
sold.
From the bakery
Trays - After taking from the oven, product is placed onto cooling wires,
decorated and then placed on trays or platters. Breads should be laid flat,
showing filling if any. The filling should have eye appeal:
 Apple Danish should have lots of apple pieces
 Apricots need to be visible
 Nut Danish: need to see the nuts.
At times they may be stacked to show abundance
but this can cause product on the bottom to be
squashed
Display in bakery
 Most are displayed on trays that contain up to 12 portions. Service is
taken from the back of the tray. Larger pieces might be presented
individually on doyley and cardboard bases.
 Doyleys are used extensively in presentation
especially of larger product to be displayed
individually. It is also a barrier between the
product and service ware and to protect from
surface contamination
 From the restaurant show case or buffet trolley
 When purchasing your morning coffee, a selection
of bakery goods will be displayed for customer
selection. At the café they will be behind a safety
barrier.

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 In fine dining hotels it can be displayed on a trolley that is wheeled up to
the table for the customer to choose. This is an old practice and is not
used in many places these days.
 Cellophane bags are clear and transparent. Product is placed inside the
bags to protect from outside contamination and to slow the staling
process. Staling is caused by air passing through product and removing
moisture. Then moisture evaporates from surface.
 Boxes - Product might be placed into boxes and displayed for sale, lots of
6 or 12. Some boxes might have see-through lids.
 Labels - Packaged products will have labels showing ingredients, name of
manufacturer and other legal requirements. They make good advertising.
Service ware
These are the platter trays and plates that are used to display and
serve product in cafes and dining rooms. They can also be used in
conjunction with doyleys between product and service ware.
A good display should highlight the product at its best.

 Glass Vase - Used to graciously decorate a tray of cookies.

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For the vase filling, cut three lemons into small and thick slices. Set
whole lemons in the glass vase. Now, assemble lemon slices between the
glass vase and the whole lemons. Repeat this step until the glass vase is
completed. Fill the glass vase with water. Now, lay a plate on the top of the
glass with waxed paper and fill with eye-catching spring cookies.
 Jar - This is one of the easiest ways to add a twist on cookie

presentation.
Fill a jar with colorful spring cookies. Make sure that the jar is big
enough to fit about 15 or 20 cookies. Once the jar is filled, you can decorate
a spring-themed covering for the lid of the jar. To do the covering, make a
circle on a paper using a round plate. Then, glue the circle onto a piece of
colorful fabric. Green, yellow and red are great colors for spring. Cut out the
circle with sewing scissors. Lastly, wrap the piece of fabric on the jar rim
with twine.

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Self-Check 1.2-4
TRUE OR FALSE
INSTRUCTION: Write T if the statement is True and F if otherwise.
__________1. The maximum bread in tray serving is 24 pieces.

__________2. Breads should show its fillings.
__________3. Platter trays and plates are called service ware.
__________4. Larger pieces might be presented individually on doyley and
cardboard bases.
__________5. Doyley should not be a barrier between product and service
ware.

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Answer Key 1.2-4
1. F
2. T
3. T
4. T
5. F

INTRODUCTION
2018 Page 63 of
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Creme Patissiere is a thicker custard. It’s thickened using starch
and eggs/egg yolks and can be piped. It’s mostly used to fill pastries
and other desserts.
Glazed fruit makes a decorative and flavorful topping for pastry. A
glaze protects the pastry so the fruit doesn't make it soggy, and seals in
juices so the fruit doesn't dry.
Title: Danish Pastry with Fruits and Crème Pâtissière

1. The trainee should be able to decorate Danish pastry with crème
pâtissière and fresh fruit.
2. The trainee should be able to display the decorated Danish
pastry
Tools and equipment:
Oven, bowl and wooden spoon, whisk, piping bag with tips, brush
for glazing, tray, Basket, checkered cloth
Ingredients:
90 g crème pâtissière
3 Danish pastry
1pc each of fresh fruits, sliced vertically – strawberry, kiwi and
grape
50 ml Sugar syrup for glazing
Procedures:
Part A:
1. Prepare the sugar syrup by heating equal parts water and white
granulated sugar over medium heat. Stir the mixture until the
sugar dissolves, and begins to develop a syrup-y texture. Then
bring to a boil. Turn the heat to low as soon as the syrup starts
to boil and continue to cook on low heat for 15 minutes. Next,
take the glaze off the stove and let it cool.
Part B:
2. Arrange the Danish pastry on a tray.
3. Using the pastry brush, brush it with sugar syrup.
4. Pipe the crème pâtissière over the pastry.
5. Brush the bottom of each fruit slice before placing it on the
pastry.
6. Arrange fresh, sliced fruit over the top of the creamed pastry
with the edges of each piece overlapping slightly with the
previous piece.
7. Arrange the fruit in concentric rings on a round pastry, starting
at the outer edge and working your way in toward the center.
Part C:
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8. Arrange in a basket with checkered cloth and serve.
Assessment Method:
Criteria YES NO
4. Baked products are presented according to established

standards and procedures

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 The product is decorated according to
establishment standard and procedures
 Correct equipment are used by the trainee during
product decoration.
 The trainee demonstrated safe and hygienic
practices during product decoration.
 The finished product has appropriate appearance –
crème pâtissière and fresh fruits neatly piped unto
bread and fruits are glazed
 Demonstrated application of hygiene and safety principles
according to established standards and procedures
 Demonstrated ability to present decorated bakery
products according to establishment’s standards and
procedures
BIBLIOGRAPHY
Bailey, Adrian & Ortiz, Elisabeth Lambert; 2003; The book of ingredients, Michael
Joseph
DiMuzio, Daniel; 2009; Bread Baking: An Artisan's Perspective; Wiley

2018 Page 66 of
67
Figoni, Paula; 2004; How baking works: Exploring the fundamentals of baking
science;
John Wiley and Sons Inc
Forkish, Ken; 2012; Flour Water Salt Yeast: The Fundamentals of Artisan Bread and
Pizza; Ten Speed Press
Hadjiandreou, Emmanuel; 2011; How to Make Bread; Ryland Peters & Small
Hamelman, Jeffrey; 2012; Bread: A Baker's Book of Techniques and Recipes; Wiley
Igoe, Robert S; 2011 (5th edition); Dictionary of food ingredients; Springer
Keller, Thomas; 2012; Bouchon Bakery; Artisan
Mitchell, Karen; 2013; The Model Bakery Cookbook; Chronicle Books
Morgan, Diane; 2005; Pizza: More than 60 Recipes for Delicious Homemade Pizza;
Chronicle Books
Peterson, James; 2009; Baking;Ten Speed Press
Reinhart, Peter; 2001; The Bread Baker's Apprentice: Mastering the Art of
Extraordinary Bread; Ten Speed Press
Wood, Ed; 2011; Classic Sourdoughs;Ten Speed Press

2018 Page 67 of
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Tourism Sector Qualification Bread and Pastry Production NC II Unit of Competency Prepare and Produce Bakery Products

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Tourism Sector Qualification Bread and Pastry Production NC II Unit of Competency Prepare and Produce Bakery Products

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Sector TOURISM

Unit of PREPARE AND PRODUCE BAKERY

PREPARING AND PRODUCING BAKERY

HOW TO USE THIS COMPETENCY BASED LEARNING

This unit of competency “Prepare and Produce Bakery Products”

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

CBLM Date Developed: Document No. BPPNCII - 001

RECOGNITION OF PRIOR LEARNING (RPL)

If you can demonstrate to your trainer that you are competent in a

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

BREAD AND PASTRY PRODUCTION NCII

No. Unit of Competency Module Title Code

1 Prepare and Produce Preparing and TRS741379

2 Prepare and Produce Preparing and TRS512317

3 Prepare and Present Preparing and TRS512318

4 Prepare and Display Petits Preparing and Display TRS512321

5 Present Dessert Presenting Desserts TRS741343

INFORMATION SHEET 1.2-2 38

INFORMATION SHEET 1.2-3 46

INFORMATION SHEET 1.2-4 58

Unit of Competency: PREPARE AND PRODUCE BAKERY

Module Title: Preparing and Producing Bakery Products

CBLM Date Developed: Document No. BPPNCII - 001

Nominal Duration: 30 hours

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

1. Ingredients are selected, measured and weighed according to recipe

1. Fillings and coating/icing, glazes and decorations for bakery

CBLM Date Developed: Document No. BPPNCII - 001

1. Required and appropriate fillings and coating/icing, glazes and

Students/trainees must be provided with the following:

Learning Experiences/ Activities

Decorate and Present Bakery Products

CBLM Date Developed: Document No. BPPNCII - 001

CBLM Date Developed: Document No. BPPNCII - 001

LO2: Decorate and Present Bakery Products

What do you already know?

INSTRUCTION: Write the letter of the best answer

CBLM Date Developed: Document No. BPPNCII - 001

2. Which bread topping is flavored with sugar and vanilla essence?

3. Which of the following is applied to baked product after cooling? These

6. Why is the apricot jam applied to bread while it is still boiling?

9. What are the components of frosting?

10. Why it is advised to apply bienenstich on unbaked product?

11. Which of the following ingredients thicken the crème patissiere?

12. Which of the following serves as stabilizer for fruit filling?

13. Why do you need to stabilize fruits?

16. When is the best time to apply sugar syrup?

18. if Bienenstich is used as decoration, the bread shall

19. What will be the taste of if bienenstich is removed from oven

22. When is the best time to add gel stabilizer?

23. Which of the following fruit can’t withstand oven temperature?

24. What is the maximum serving duration of bread decorated with

25. What makes the frosting light sweeter than fondant?

26. Why is Danish bread not stacked when serving?

27. What is the maximum portion when serving using a tray?

28. What nut is used in bienenstich?

CBLM Date Developed: Document No. BPPNCII - 001

Answer Key - PRE-TEST

Information Sheet 1.2-1