Competency - Based Learning Material: Tourism Bread and Pastry Production Ncii

COMPETENCY - BASED
LEARNING MATERIAL
Sector
TOURISM
Qualification Title
BREAD AND PASTRY PRODUCTION

NCII
Unit of Competency
PRESENT DESSERTS
Module Title
PRESENTING DESSERTS
POLYTECHNIC COLLEGE OF DAVAO DEL SUR, INC.

Mc Arthur Highway, Brgy. Kiagot, Digos 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.
The unit of competency “Presenting Desserts” 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. The 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:
 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.
2 Date Developed: Document No. BPPNCII - 001

CBLM August 2012 Issued by:
Bread and Pastry Production Date Revised:
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“Presenting Desserts ” ROMIE B. LACADEN REVISION # OI
BREAD AND PASTRY PRODUCTION NCII
105 Hours
Contents of this Competency – Based Learning Materials
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 TRS512317

Products Pastry Products
3 Prepare and Present Gateaux, Preparing and Presenting TRS512318

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

Fours Petits Fours
5 Present Dessert Presenting Desserts TRS741343

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MODULE CONTENT
Qualification: BREAD AND PASTRY PRODUCTION NCII
Unit of Competency: PRESENT DESSERTS
Module Title: Presenting Desserts
Introduction:
This unit covers the knowledge and skills in presenting the various and
specialized techniques of desserts presentation required by bakers and pastry
cooks (patissiers) in commercial food production environments and hospitality
establishments.
Nominal Duration: 11 Hours
Learning Outcomes:
At the end of this module you MUST be able to:
LO1 Present and Serve Plated Desserts

LO2 Plan, Prepare and present dessert buffet selection or
Plating
LO3 Store and Package Desserts

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Learning Outcome # 1 Presents and serve plated
Desserts
Contents:
1. Portion control and presentation of dessert
2. Steps in plating and decorating dessert
Assessment Criteria:
1. Desserts are used and prepared according to product items; occasion and enterprise
standards are procedures.
2. Desserts are plated and decorated in accordance with enterprise standards and
procedures.
Conditions:
 Measuring Devices
 Piping bags and attachment
 China ware
 Decorating materials
Methodology:
 Lecture/Discussion
 Demonstration/Application
 Oral Presentation
Assessment Method:
 Oral – Recitation
 Written examination
 Observation

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Learning Experiences / Activities
Learning Outcome # 1
Present and Serve Plated Desserts

Learning Activities Special Instructions
This Learning Outcome deals with the development

Read: Information Sheet 5.1-1
of the Institutional Competency Evaluation Tool
DEFINITION OF TERMS which trainers use in evaluating their trainees after
finishing a competency of the qualification.
INTRODUCTION
The Dessert in the Menu Go through the learning activities outlined for you on
the left column to gain the necessary information or
PLAN DESSERT DISPLAY knowledge before doing the tasks to practice on
1. Plan dessert display appropriate to location, performing the requirements of the evaluation tool.
The output of this LO is a complete Institutional
facilities and equipment Competency Evaluation Package for one
Competency of BREAD AND PASTRY
2. Plan appropriate amount and variety for event PRODUCTION NCII. Your output shall serve as one
and or service period of your portfolio for your Institutional Competency
Evaluation for Presenting Desserts.
Perform: Task Sheet 5.1-1 Feel free to show your outputs to your trainer as you
accomplish them for guidance and evaluation.

which trainers use in evaluating their trainees after
Go through the learning activities outlined for you on

knowledge before doing the tasks to practice on
performing the requirements of the evaluation tool.
After doing all the activities for this LO1: Presents

and Serve Plated Desserts; you are ready to
proceed to the next LO2: Plans prepare and
conduct a dessert trolley and presentation.

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Definition of Terms
Term Explanation
Amaretto A liqueur from Italy, the primary flavour comes from sweet
and bitter almond.
Angelica Young leaf stalks of a plant which are candied and used for
decoration.
Anglaise Sauce Known as custard sauce, vanilla sauce or crème Anglaise.
Arrowroot A kind of thickener, and it thickens at a lower temperature

than either cornstarch or flour
Aspic Savoury jelly.
Batter Soft completed cake mixture.
Baume Degrees on the scale of a saccharometer (sugar

hydrometer).
Bavarois Whipped cream and melted gelatine folded to a custard

sauce (also known as Bavarian Cream).
Beignets Fritters.
Blackjack Dark caramelized sugar syrup used for colouring rich fruit
cake mixing.
Bombe Mixture Made from egg yolks, sugar, and cream (similar to a parfait)
Bombes A frozen dessert with a combination of either Ice Cream,

Sorbet, Sherbet and Bombe Mixture.
Boulangerie Bakery department.
Butterfmilk Is made from sweet (or sour) milk after it has been churned
to remove the Fat.
Calvados Apple brandy from France.
Candied Preserved by immersion in super-saturated sugar solution.
Caramel Sugar solution boiled above 150 ºC until turns golden brown.
Caramel Fruits Fruits dipped in Caramel.
Caramelize Sugar heated above its melting point.

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Term Explanation
Cassata An Ice cream and Parfait specialty.
Charlotte Moulded desserts typically made in a dome and pail-shaped

moulds.
Chocolate Vermicelli Polished granules of Chocolate used as a decorations.
Compote stewed or boiled fruit.
Coulis cooked or raw fruit purees that are sweetened, then used or
served as sauces.
Coupe An individual serving bowl.
Cointreau A colourless French liqueur flavoured with peel of curacao

oranges.
Crême de Cacao A chocolate-flavoured liqueur.
Crême de Cassis liqueur made from Black currants.
Crêpes Thin pancakes
Crème Fraîche is a cultured cream made by adding an acid-producing

bacteria to pasteurized heavy cream.
Croquant Melted sugar with nuts or rice
Crystallization Formation of crystals deliberately in various sugar boiling

operations.
Dariole Special shape of mould.
Essences Compounds used for flavouring sweets and confectionery.
Essential Oils Aromatic oils of fruit s, nuts, flowers extracted and used as
flavouring.
Flambee To set a liqueur or brandy alight during the cooking process.
Framboise A liqueur distilled from raspberry juice
Frangelico Liqueur derived primarily from hazelnuts but flavoured with

berries and flowers as well.
Frappé Chilled

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Term Explanation
Friandise Petit Fours.
Galette a round and flaky pastry dough
Glacé Ice or Ice Cream.
Glaze To impart a gloss by coating with an agent such as apricot

purée/
Glaze Caramelizing sugar by the use of the oven, salamander or

blow-torch.
Gianduja a creamy chocolate confection flavoured with toasted nut

paste.
Grand Marnier Liqueur made with oranges and aged cognac.
Gratinate a dish coloured brown in an oven, salamander or blow-torch.
Beurre Noisette known as brown butter or hazelnut butter
Kirsch – Liqueur made from cherries, also known as kirschwasser.
Liqueurs – Spirits with an alcohol content of at least 30% vol. sweetened

with sugar and flavoured with essences, essential oils or fruit
juices.
Madiera A fortified sweet wine.
Maraschino Liqueur made from cherries and used for flavouring.
Marsala an Italian dessert wine.
Mascarpone Cheese is made from fresh cream derived from cow’s milk
Macerate To steep in a liquid to soften , generally applied to fruit.
Mise en place Basic operations prior to the service.
Mousse A dish which is light in consistency, served either hot or cold.
Mousseline Sauce sabayon mix fold into a whipped heavy cream.
Nibs Small fragments, such as almond or sugar nibs.
Nougat Mixture of melted sugar and almonds/hazelnut ground to a

paste and mix with chocolate.

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Term Explanation
Mixture of melted sugar and almonds known as praline –
croquant.
A confection made from sugar, honey, and egg whites, with

added Glacé fruits and nuts.
Parfait Frozen cream mixture made from syrup, egg yolks, and
cream, and frozen in moulds.
Praline Croquant which has been coarsely chopped or milled into a

smooth paste.
Pudding A soft mixture bake or steam in a basin or dish.
Purée Food passed through a sieve to make a thick pulp.
Romanoff Sauce A mixture of whipped heavy cream and sour cream.
Sabayon Sauce made from the yolks of eggs or either water or wine
and sugar, beaten over a double boiler.
Saccharometer Special hydrometer for determining the density of sugar

solutions.
Saffron Dried stigmas of the saffron crocus.
Salamander A type of grill heated from above.
Tapioca Pearl Is derived from the root of the South American cassava plant,
it is available in several forms. Tapioca must be soaked in
water before cooking.
Zuppa Inglese a trifle with fresh fruit, served in a glass bowl

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INTRODUCTION
The Dessert in the Menu
All good food affords pleasure; desserts are devised for pleasure alone.
At the end of the meal, when appetites are largely satisfied, the dessert restores the palate and hints
at sensuous luxury. It provides a vital structure and balance to a restaurant’s menu.
Presentation of dessert is very important, first impression always an advantage from a Chef points of
view, it compliments the flavour of the food.
In this book the main concept of presenting desserts is to be presented on a dining plate.
Mrs.Beeton (the 19th century culinary encyclopaedist) said once:
"If there is any poetry at all in meals or in the process of feeding,
there is poetry in desserts."
Although people have eaten various kinds of sweet dishes since earliest times, the notion of a
separate sweet course, at the end of a meal, is a relatively modern idea.
As late as the 14th century, as one recorded Parisian menu reveals, a French banquet might feature
'frumenty' (a kind of sweet grain porridge) as well as fruit jellies and fritters, set alongside
haunches of venison and platters of lampreys and sturgeon, the guests helped themselves to
whatever they fancied (These days we call it buffet).
A table crowded with many different dishes, as it would bear, made an impressive display.
At the same time, because sweetening was costly, a host who served sweet dishes at every
opportunity left his guests in no doubt that he was a man of means.
Even when low priced sugar became widely available, the separation of dessert into the final course
of a meal took time.
Cooks were reluctant to abandon the grandiose table settings they had grown up with, and it was not
until the middle of the 19th century that the idea of presenting foods in the order in which they should
be eaten, so that each course in turn was replaced with a subsequent course, won full acceptance.
Diners welcomed a new system; since they were at last able to eat all their food while it was still at
the correct temperature.
Cooks benefited because their creations would be enjoyed at their best.
At the same time, cooks had the pleasant challenge of developing a new and demanding art form:
THE MENU.
Because of its culminating position in the menu, the dessert must complement, and even complete
with, all that has gone before it.
In order to tempt the appetites of guests at the conclusion of a long meal;
‘the dessert presentation should be exciting and attractive.’
Indeed the art of dessert cookery is very much the art of temptation.
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In the past dessert presentation owed as much to architecture as to cookery; the Victorians favoured
enormous, multi tiered centerpieces, vast and fantastically assemblies decorated with spun sugar
and gold leaf.
Few diners today would be impressed by such creations.
In fact, their very size often made them a poor way of appreciating them as food. Immense jellies
For Example: they would only support their own weight if they contained so much gelatine that the
dessert's texture was almost chewy.
Nevertheless although the trend is towards relative simplicity, modern cooks still enjoy making
displays that demonstrate the beauty of their materials, and since the materials for desserts are so
varied and often so eye catching, decorative presentation remains as attainable as ever.

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INFORMATION SHEET 5.1-1
PLAN DESSERT DISPLAY
1. Plan dessert display appropriate to location, facilities and

equipment
What is required on the dessert display?

It is nice to expect certain desserts to be available for
display but the dessert display is restricted by the
facilities that are available.
Plan a dessert display appropriate to the location.
 Is it to be in a fully equipped commercial kitchen in
a five star location?
 Is it to be at a tranquil picnic spot by the river 25
kilometres from the place of production?
If there is no electricity then the possibilty of having ice cream is now greatly diminshed and
chilled cream cakes and desserts will not be on the menu.
Facilities
 Electricity
 Working space
 Ability of the staff in the kitchen
 Ability of the staff front of house
 Quality of the equipment that is given to work with
 Preparation of the product can be conducted elsewhere.
All these possibilities need to be considered when planning the dessert display.
This is of no concern to the public. This is the concern of the catering business owner, the
head chef and pastry chef and requirements for the customer.
With possibilities being considered then comes the opportunity to produce whatever the
customer desires.

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Desirable equipment for display
 Serving platters
 Sauce jugs
 Plates
 Cutlery
 Napkins
 Tongs
 Lifters
 Refrigerated cooling
 Hot display bain-marie.
What is needed for production, storage and service requirements?
After the product has been produced and stored, the equipment needed to display and
serve desserts need to be taken into consideration, as well as where it is going to be
served.
Choice of Location
Most establishments will be operating out of hotel and restaurant kitchens that have all the
equipment that is required.
Prudent management practices require a complete list of all equipment that may be required
to be taken 'off-site' for when customer desires a function 'by the river' or 'in the park'.
Complexity of dessert
Some desserts are more complex than others to serve.
Hot souffle needs special consideration and teamwork so it is
not desirable to place on menu for dessert display.
Cold souffle would be a better choice for a dessert display. It
will stand at room temperature for short periods if required.

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2. Plan appropriate amount and variety for event and or service
period
Appropriate Amount
How much to produce has always been an issue in most restaurants

Keeping records of how much was produced against how many served were sold is now
much easier with computerisation.
In the past roecord that were kept were usually on scraps of paper or notes in journals.
Computers can now keep records down to the minutest details.
Al a carte is just as hard to plan for as is buffet.
Buffet has a greater control over production planning but is no gaurantee that the product
will actually be consumed.
A dessert buffet for 100 people might have a choice of 8 or 15 dessertsdesserts.
Allowing for smaller portion sizes the kitchen might produce enough to allow for each person
to have 1 serve each.
Some customers would have more than one dessert each while others will have no dessert.
So????? How much to produce??
8 desserts with 15 portions of each desserts gives a total of 120 serves of desserts
produced.
Averaging like this is the only way to ensure enough production is available.
Of the 8 desserts produced there can be back-up in coolroom if
number produced is insufficient.
Some desserts will be more popular than others so more of these
desserts might be produced to allow for customer choice.
Planning production is difficult and hard to predict.
Averaging is the only way to try and meet the requirements of the
customer.
With each dessert will be the requirement to produce a sauce and
a garnish.
It is bad planning to have the same chocolate garnish on all
desserts
All this needs to be considered when planning the menu and production

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Service Period
Is the function in the evening or in middle of the day, Some desserts are more popular if
served during day while other desserts served in evening might be a better choice.
Day service lighter cooler desserts
Evening service warmer desserts can be more appropriate1.3
Garnishes.
 Chocolate motifs
 Chocolate curls
 Glace fruits
 Roasted nut slivers
 Tuilles
 Glass biscuits
 Brandy snap
 Florentine
 Almond bread
 Biscotti
 Praline.
Many a garnish can be produced for the elaborate decoration of dessert creations
Rule No:1 If there are 100 desserts then 150 garnish pieces need to be produced
Why?
 Fine delicate work sometimes breaks
 Workers handle too roughly causing breakages
 Dropped work.
Fine chocolate filigree and motifs need ot be stored in dry cool conditions. It needs to be
protected from damage.
Chocolate curls need to be contained in shallow containers that can be lidded.
 Tuilles, glass biscuits and Florentines are high in sugar and if left out they will soften as
the sugar attracts moisture from the air
 Almond bread, biscotti will soften if exposed to the air for extended period
 Roasted nut slivers keep fresh taste longer if kept in sealed container. These should be
roasted every two days to keep freshness. Roast in small batches.

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Hot sauces
 Butterscotch
 Anglaise sauce
 Starch thickened custards
 Chocolate.
Heat only what is required fro the service period.
Anglaise and starch thickened sauces cannot be
reheated after service period.
Cold sauces
 Anglaise
 Burnt Orange
 Chocolate sauce
 Berry coulis

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Task Sheet 5.1-1
Title:
WORK PROJECT
Performance Objectives:
It is a requirement of this Unit you complete Work Projects as advised by your Trainer.
You must submit documentation, suitable evidence or other relevant proof of completion of the project
by the agreed date with your Trainer.
Student needs to plan a dessert buffet for 100 people.
A report needs to be submitted to your Trainer and this report needs to include the following
information.This report will relate to this entire unit and will compliment any practical assessment.
The dessert buffet will have a variety of desserts available from which to choose.
Some will be hot desserts, some that need to be served chilled and some served at room temperature.
The buffet will be served in fully equipped building with inside and outside dining.
The report will cover 8 different desserts. The student needs to supply the following.
Supplies:
Equipment:
NONE
Steps/Procedure:
 Recipe for each dessert

 Yield expected from each recipe
 Portion size
 Cost of portion size
Include garnish cost for each dessert.
Assessment Mthod:
Use the Performance Criteria Checklist

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Performance Criteria Checklist for
Task Sheet 5.1-1
Criteria YES NO
Plan dessert display
1.1 Plan dessert display:
 What desserts will be required

 Some hot, some cold, some served at room
temperature.
1.2. Plan appropriate amounts:
 How many of each will be produced

 Decide which will be more popular and allow for more
of these to be produced
 Allow for smaller portion size
 Allow for possibility of more than one portion per
person.
1.3. Plan sauces and garnish for each.
 Decide sauce to be served with each dessert

 Decide on garnish to be used.

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Learning Outcome # 2 Plan, Prepare and Present
Dessert Buffet Selection or
Plating
Contents:
1. Trolley services in preparation and presentation of dessert
2. Diagram presentation on how to arrange and prepare variety of dessert
1. Planned and utilized trolley services for dessert according to available facilities equipment and
customer/enterprise requirements.
2. Prepared and arranged variety of dessert in accordance with enterprise standards and procedures
Conditions:
 Measuring Devices
 China ware
 Decorating materials
 Packaging materials
 Trolley
Methodology:
Assessment Method:
 Observation

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Plan Prepares and Conduct a Dessert Trolley Presentation


PRESENT PLATED DESSERTS which trainers use in evaluating their trainees after
1. Portion Desserts
2. Plate and present and/or decorate desserts Go through the learning activities outlined for you on
3. Control service temperature of desserts knowledge before doing the tasks to practice on
Perform: Task Sheet 5.2-1 Competency Evaluation Package for one
Competency of BREAD AND PASTRY
PRODUCTION NCII. Your output shall serve as one
of your portfolio for your Institutional Competency
Evaluation for Preparing and Display Petits
Fours.
Feel free to show your outputs to your trainer as you



After doing all the activities for this LO2: Plan,

Prepare and Present Dessert Buffet Selection
or Plating; you are ready to proceed to the next
LO3: Store and Package Desserts.

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PRESENT PLATED DESSERTS
1. Portion Desserts
Introduction
Portion sizes is to be considered when overall return to the
enterprise.
 What is the value of the ingredients used?
 How long does it take to produce the product? Staff costs.
 What is to be the portion size served to the customer?
 What are the expectations of the customer relative to the
cost of the portion size?
Example:
This is the story of two restaurants. Restaurant A and Restaurant B
 They both make the same size Apple pie
 They charge the same price per serve of apple pie
 Restaurant A cuts the pie into 10 portions
 Restaurant B cuts the pie into 12 portions
 Which restaurant is going to make the most profit from their Apple pie?
Why are the customers from Restaurant B happy to pay more for their slice of the pie than
Restaurant A customers?
 Does it taste better?
 Do they prefer the smaller portion size?
All things being equal then portion size and prices would always
be the same.
Buffet Service
Buffet service allows for smaller sizes to be served giving greater
array of choice for the customer.
These smaller serves can actually increase turnover and be more
profitable
Where 2 portions normal size becomes 4 serves on buffet.
Buffet size price per unit is 70% of the normal size price then

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profit is increased.
2. Plate and present and/or decorate desserts
Presenting Desserts for service

Dessert presentation is all about making the dessert look as attractive as possible to the
customer.
It does not involve the creation of ‘monuments’ on each plate, but rather an attempt to
create and present food to the best of its potential.
In an ever-changing world, food tastes have also changed. Pretentious presentation has
been overtaken by a simpler and cleaner style.
Dessert presentation, while an important part of an establishment, is only part of the dining
experience.
Other factors will also influence a customer’s perception,
including decor, comfort, friendliness and the efficiency of staff.
Basic presentation principles
Colour
A chef who uses colour imaginatively can produce very effective
results. However, this must never be at the expense of flavour,
texture or balance.
For example, a piece of baked cheesecake may look more
effective when plated next to poached quince instead of a
strawberry. Unless this is deliberate there would be very little
contrast in colour or texture.
Plate selection
Plates come in many shapes, sizes, patterns and colours.
Their primary role is to serve as a receptacle for food, which
needs to be transported from the place of preparation (kitchen) to
the customer (dining area).
In this context, it could be argued that any container could be
used when serving food, but this is not so.
The reason: Presentation.
Positioning of food
Food is placed on the plate in specific positions. Which way is to
face the customer?

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Freshness in foods
This is nearly always appreciated by customers, particularly if the ingredients have been
sensitively handled.
Garnishes
Food garnishes are decorations added to an item for
colour contrast and to provide visual appeal and flavour.
Garnishes can be cooked or raw. Not only should
garnishes be edible, but appropriate to a particular dish.
For example, adding a candied lemon or orange zest with
chocolate mousse intead of strawberry is appropriate as
their flavours are compatible with that of the mousse and
are a point of difference.
Traditional garnishes
Some dishes have become famous for their garnishes, and although created many years
ago, they are still in use today.
Example:
 Peach Melba: poached peach dessert with vanilla ice cream and raspberry sauce.
Innovation
Innovation in commercial cookery involves the development of new ideas or the further
refinement of existing ones to suit changing tastes and trends.
In Australia, it could be said that there has been dramatic innovation in recent years.
This has been attributed to a number of factors which include:
 Multi-culturalism
 New product availability
 Increased customer awareness and expectations;
 The state of the economy (how much people have to
spend);
 Tastes and trends in cuisine.
As mass tourism takes effect around the world evolution in cuisines of all countries will
happen.

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Portion control
Portion control means ensuring that the right quantity
of food is prepared and served every time a customer
orders a menu item.
Dishes can be served in different profile
 Single dessert: larger portion
 Buffet dessert: smaller portion.
Enterprises can present greater variety while
maintaining cost control and quality.
In other words, customers will consistently satisfied every time they visit.
3. Control service temperature of desserts

Introduction
The temperature at which desserts are served all affect the eating sensation and overall
customer satisfaction
Most people do not eat HOT desserts.
Define hot: it is not boiling.
Most people will eat food at at temperature of approximately
45°C.
This is well with in the 'Danger zone'.
This is not normally a problem. It is the amount of time that the
food has been in this temperature zone.
Hot food must be held at an internal temperature above 60°C to
be considered safe.
Food held at this temperature will deteriorate in quality very quickly.
Food Quality versus Food Safety
Food that is held at temperatures above 60°C will dehydrate quickly thus making the food
dry and less palatable.
When serving buffet it will be that food is withdrawn from from display due to the fact that is
not looking very good. This is well with in the two (2) Four (4) hour rule.

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Two - four hour rule
To be observed when preparing and serving food generally.
Reference:
Appendix 1, page 183 & 184, Safe Food Australia,
pages 26 & 62 of Standards & pages 10 to12 Food Safety: Skills and knowledge for food
businesses 2nd Edition, January 2001, FSANZ.
“Any ready-to-eat, potentially hazardous food, if it has been at temperatures between 5C
and 60C:
 For a total of less than 2 hours, must be refrigerated or used immediately
 For a total of more than 2 hours but less than 4 hours must be used immediately
 For a total of 4 hours or longer, must be thrown out.”
Poterntially hazardous foods found in desserts
High protien foods milk, cream, eggs
How many of these ingredients are going to be kept 'in the danger zone'?
Sauces: Anglaise; any starch thickened custard
Cold Desserts
Cream based desserts that are held in suspension with
gelatine need to be chilled below 4°C to be stable.
As these desserts rise in temperature above this
temperature the visual aspect of the dessert diminishes.
The dessert will spread because the cream warms and
the gelatin looses stability causing the dessert to spread.
Ultimately the dessert will collapse and sread over the
plate. All before the 'four hour' time has elapsed.
The four hour period is defined because it is the 'lag' period that bacteria will go through
before they start to multiply after being exposed to a new
environment.
Frozen Desserts
Frozen is defined as 'hard'.
Technically no desserts are sold hard.
Ice cream has come from the freezer where it is held until
required for service. Because there is air incorporpated into
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the mixture when it is churned Ice cream will contain a percentage (%) of air.
Parfaits are aerated and will quickly come to room temperature
Aerated desserts will soften quickly because of the air that is in the mixture
These desserts will be stored for long periods at a temperture of 18°C but when required for
service they will be moved to a freezer that holds them at a temperture of approximately
minus 5°- minus 10°C.
This allows product to soften enough for the customer to enjoy the 'cold' sensation of the
'frozen' dessert.
Frozen desserts ready for consumption will need to be held in a freezer of approximatetly
minus 5°-minus 10°C for short periods of time. 1 or 2 days.
Room Temperature Dessert
Desserts served at room temperaturewill be the easiest to
maintain temperature suitability.
These desserts need to be protected from outside contamination
and are stable at room temperature for the day period.
This is due to the nature of the ingredients
 Low protein
 High sugar
 Low moisture.
Sauces
Sauces for desserts can be included in all the above categories.
Hot sauces need to be kept hot; excess should be discarded at
the end of service
Cold sauces need to be kept chilled
Excess sauce can be kept for the next service period depending
on style of sauce
Dairy based (egg ceam milk) or starch thickened sauces would
only have a life of 2 days if kept chiiled so can be excess can be
reserved for the next service period if temperature has been
maintained below 4°C.
Never mix old and new sauces
High sugar sauces will have a life much longer time period. Clean excess sauce from
outside of containers.

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Task Sheet 5.2-1
Title:
WORK PROJECT
You must submit documentation, suitable evidence or other relevant proof of completion of the
project by the agreed date with your Trainer.
information.This report will relate to this entire unit and will compliment any practical
assessment.
Some will be hot desserts, some that need to be served chilled and some served at room
temperature.
Supplies:
Equipment:
NONE
Steps/Procedure:
 Portion size
Assessment Mthod:

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Task Sheet 5.2-1
Criteria YES NO
Present Plated Dessert:
2.1 Define the portion size of each dessert:
 A standard recipe is involved with yield shown. A

buffet serve of same dessert will be proportionally
smaller
 Show both.
2.2. Draw a plan for each of the desserts and how they
will be presented.
 Each dessert plated with both sauce and garnish.
2.3. Each dessert needs to be allocated to a temperature

control program.
 Hot Desserts: how are they going to be kept hot and

held for service period
 How quality is going to be addressed during that
service period
 Cold Desserts: how these will be held during service
period
 Room Temperature desserts: how is integrity going to
be controlled.

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Learning Outcome # 3 Store and Package Desserts
Contents:
1. Temperature range in storing desserts
2. Packaging design techniques
1. Stored dessert in accordance with the required temperature and customer’s
specification
2. Package desserts in accordance with established standard and procedures
Conditions:
 Packaging materials
 Thermometer
 Display cabinets including temperature controlled cabinets
 Refrigerator
 Chillers
 Freezers
 Chinaware
Methodology:
Assessment Method:
 Observation

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Store and Package Desserts


PRESENT DESSERT DISPLAY which trainers use in evaluating their trainees after
1. Portion, Decorate, arrange dessert display
2. Prepare dessert service equipment Go through the learning activities outlined for you on
3. Control volume for quality during event knowledge before doing the tasks to practice on
and/or service period performing the requirements of the evaluation tool.
Competency Evaluation Package for one
Perform: Task Sheet 5.3-1 Competency of BREAD AND PASTRY
PRODUCTION NCII. Your output shall serve as one
of your portfolio for your Institutional Competency
Evaluation for Preparing and Display Petits
Fours.
Feel free to show your outputs to your trainer as you



After doing all the activities for this LO1: Presents

and Serve Plated Desserts; you are ready to
proceed to the next LO2: Plans prepare and
conduct a dessert trolley and presentation.

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PRESENT DESSERT DISPLAY
1. Portion, Decorate, Arrange Dessert Display

Introduction
Using the template below, draw a plan of the dessert layout on the plate
Slice of Apple Pie
Garnish
Sauce
Rules
Yes there are rules to plating food:
Place food on plate as you wish customer to see it
 Top of the plate is the farthest away from the customer
 Bottom of the plate is closest to the customer.
 Place the food on the plate to maximise visual
impact to the customer.
Show on the plate the following
 main portion of dessert
 sauce
 garnish
When designing layout shape, colour, garnish and
glaze all have visual impact on the customers mind.
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2. Prepare dessert service equipment
Introduction
Equipment required to serve the dessert will depend on how it is to be served.
 A la carte
 Buffet
 Counter service.
A la carte service
A la carte will only require the customer to be supplied
with the tools to consume the dessert.
 Knives
 Spoons
 Forks
 Plates.
Other equipment that might be neede to placed on the table for customers to use
 Sauce boats
 Condiment containers.
Buffet service
Buffet service will require equipment for the customer to
lift the product onto their plate.
 Tongs
 Cake lifters
 Service spoons.
Counter service
Counter service the equipment is required by the service
staff behind the bar who are responsible
Other equipment that may be needed.
 Sauce pots or boats
 Squeeze bottles.
The style of service will be determined by the enterprise.
 An enterprise can have all 3 styles of service under their control
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 Main dining room
 Function rooms
Coffee shop service.
Larger equipment required might be:
 Chilled refrigeration units for display of cold desserts
 Bain maries or chafing dishes for hot desserts
 Mobile trolleys required for display purposes.
Off site service
Will the service be held 'in premises' or 'off-site'?
When service is to be held away from the main place of business then many other
considerstions need to be looked at.
Guest facitlties
 Seating
 Toilets
 Washing facilities.
Service facilities
 Tables for guests
 Seating
 Refrigeration for food
 Electricity availability
 Water for human consumption, (potable
water)
 Garbage collection facilities
 Dishwashing facilities.

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3. Control volume for quality during event and/or service period
Introduction
Peaks and troughs of service
This only applies when a la carte service takes place or mutilple functions are requitred at
special times of the year like New Year celebrations.
 How many portions are needed each service
 How much product will be left over if too much is produced.
Action taken to minimise loss/wastage when displaying desserts for an event or
service:
 Place buffet items on smaller platters
 Use more decorations to make buffet table look fuller
 Buffet tables are more compact
 Use different heights on same table.
Optimising display conditions:
How to make the display look full when stock is getting low towards the end of service
period
 Not to have platters 3/4 full
 Mix items on platters
 Use smaller patters.
Protecting items from contamination:
 Keep food covered until last minutes
 Use fans blowing over foods to keep flies
away.
Maintaining eye appeal and freshness:
 Mix colours to add interest
 Do not allow dryness to appear on surface where possible
 Different height products on same platter.
Matching the amount of items displayed to number of customers and usage rate:
 Use larger platters to start buffet and as numbers slow use smaller platters during top
ups.

March 2013
PCDS
NCII
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Task Sheet 5.3-1
Title:
WORK PROJECT
You must submit documentation, suitable evidence or other relevant proof of completion of the
project by the agreed date with your Trainer.
information.This report will relate to this entire unit and will compliment any practical
assessment.
Some will be hot desserts, some that need to be served chilled and some served at room
temperature.
Supplies:
Equipment:
NONE
Steps/Procedure:
 Portion size
Assessment Mthod:

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Task Sheet 5.3-1
Criteria YES NO
Present dessert display:
3.1 Draw plan for how desserts will be displayed:
Draw plate stencil and then show how desserts will be positioned
on plate
Define how many portions will be obtained from recipe
Shape of dessert to be defined, height as well as.
3.2. Make a list of all equipment that may be required to deliver

service.
List equipment required in kitchen and also front of house.
3.3. Define all temperature requirements for all desserts on

menu.
How long can theses desserts be held at these temperature?

Why can they not be held for longer?
Each sauce used needs to have a temperature control program
attached.

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Recommended reading
Hanneman, LJ, 1993, Patisserie 2nd ed; Butterworth Heinemann

Small, M & Fance, WJ, The International Confectioner, 1981
Collister, L & Blake, A, The Baking Book, 1996, Conran Octopus, London
Christian Teubner, Sybil Grafin Schonfeldt, 1983, Desserts, Hamlyn Publishing Group, Australia.
Michel Roux, 1996, Desserts, A Life Long Passion, Conran Octopus Limited, London, United
Kingdom
Bo Friberg, 2004, The Professional Pastrychef, 4th ed., Van Nostrand Reinhold,New York, USA
Paula Figoni, How baking works. 2004, Exploring the fundamentals of baking science
John Wiley and Sons Inc. New Jersey, USA
Michel Saus, Advanced bread and pastry, A professional approach, Delmare Cengage Learning,
New York, USA

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Trainee evaluation sheet
The following statements are about the competency you have just completed.
Does
Don’t Do Not
Please tick the appropriate box Agree
Know Agree
Not
Apply
There was too much in this competency to

cover without rushing.
Most of the competency seemed relevant to

me.
The competency was at the right level for me.
I got enough help from my trainer.
The amount of activities was sufficient.
The competency allowed me to use my own

initiative.
My training was well-organised.
My trainer had time to answer my questions.
I understood how I was going to be assessed.
I was given enough time to practice.
My trainer feedback was useful.
Enough equipment was available and it

worked well.
The activities were too hard for me.

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The best things about this unit were:
___________________________________________________________________
___________________________________________________________________
___________________________________________________________________
___________________________________________________________________
The worst things about this unit were:
___________________________________________________________________
___________________________________________________________________
___________________________________________________________________
___________________________________________________________________
The things you should change in this unit are:
___________________________________________________________________
___________________________________________________________________
___________________________________________________________________
___________________________________________________________________

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Demonstration with Questioning Checklist
Trainee name:
Trainer name:
Qualification: BREAD AND PASTRY PRODUCTION NC II
Unit of competency: Present Desserts
Date of assessment:
Time of assessment:
Instructions for demonstration
Given the necessary tools, the candidate will be able to demonstrate, Presenting Desserts
following standard procedures within 15 minutes.
 to show if
DEMONSTRATION evidence is
demonstrated
Yes No N/A
During the demonstration of skills, did the candidate:
 Demonstrated ability to produce a range of specialist bakery products,
both sweet and savory according to establishment standards and   
procedures.
 Demonstrated ability to produce a quantity of bakery products according

to establishment standards and procedures.   
 Demonstrated ability to store and package bakery products according to
establishment standards and procedures.   
 Demonstrated application of hygiene and safety principles according to
established standards and procedures.
The candidate’s demonstration was:
Satisfactory  Not Satisfactory 

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THIRD PARTY REPORT
Candidate name:
Name of third party: Contact no.
Position:
Relationship with □ employer □ supervisor □ colleague □ other
candidate:
Please specify
________________________________________________
Please do not complete the form if you are a relative, close friend or
have a conflict of interest]
Dates the candidate worked with you From: To:
Competency Standards: BREAD AND PASTRY PRODUCTION NCII
Unit of Competency: Presenting Desserts
The candidate is being assessed against the competency standards for
We are seeking your support in the judgment of this candidate’s competence. Please answer these
questions honestly as a record of the candidate’s performance while working with you. Thank you for
your time.
Comments regarding candidate performance and experience
I can verify the candidate’s ability to: Yes No Not Comments to support my
sure
(tick the correct response] responses:
 Check the availability of all resources required
for training. □□ □
 Identify alternative resources for contingency
measures. □□ □
 Identify and arrange appropriate training
locations according to training needs. □□ □
 □□ □
 □□ □
Third party signature: Date:
Send to:

March 2013
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NCII
Developed by:
March 2013
PCDS
NCII
Developed by:

Competency - Based Learning Material: Tourism Bread and Pastry Production Ncii

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COMPETENCY - BASED

BREAD AND PASTRY PRODUCTION

POLYTECHNIC COLLEGE OF DAVAO DEL SUR, INC.

The unit of competency “Presenting Desserts” contains knowledge, skills and

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

2 Date Developed: Document No. BPPNCII - 001

Contents of this Competency – Based Learning Materials

No. Unit of Competency Module Title Code

1 Prepare and Produce Bakery Preparing and Producing TRS741379

2 Prepare and Produce Pastry Preparing and Producing TRS512317

3 Prepare and Present Gateaux, Preparing and Presenting TRS512318

4 Prepare and Display Petits Preparing and Display TRS512321

5 Present Dessert Presenting Desserts TRS741343

3 Date Developed: Document No. BPPNCII - 001

Qualification: BREAD AND PASTRY PRODUCTION NCII

Unit of Competency: PRESENT DESSERTS

Module Title: Presenting Desserts

Nominal Duration: 11 Hours

LO1 Present and Serve Plated Desserts

4 Date Developed: Document No. BPPNCII - 001

5 Date Developed: Document No. BPPNCII - 001

Present and Serve Plated Desserts

This Learning Outcome deals with the development

This Learning Outcome deals with the development

Go through the learning activities outlined for you on

After doing all the activities for this LO1: Presents

6 Date Developed: Document No. BPPNCII - 001

Anglaise Sauce Known as custard sauce, vanilla sauce or crème Anglaise.

Arrowroot A kind of thickener, and it thickens at a lower temperature

Aspic Savoury jelly.

Batter Soft completed cake mixture.

Baume Degrees on the scale of a saccharometer (sugar

Bavarois Whipped cream and melted gelatine folded to a custard

Bombes A frozen dessert with a combination of either Ice Cream,

Boulangerie Bakery department.

Calvados Apple brandy from France.

Candied Preserved by immersion in super-saturated sugar solution.

Caramel Fruits Fruits dipped in Caramel.

Caramelize Sugar heated above its melting point.

7 Date Developed: Document No. BPPNCII - 001

Charlotte Moulded desserts typically made in a dome and pail-shaped

Chocolate Vermicelli Polished granules of Chocolate used as a decorations.

Compote stewed or boiled fruit.

Coupe An individual serving bowl.

Cointreau A colourless French liqueur flavoured with peel of curacao

Crême de Cacao A chocolate-flavoured liqueur.

Crême de Cassis liqueur made from Black currants.

Crêpes Thin pancakes

Crème Fraîche is a cultured cream made by adding an acid-producing

Croquant Melted sugar with nuts or rice

Crystallization Formation of crystals deliberately in various sugar boiling

Dariole Special shape of mould.

Essences Compounds used for flavouring sweets and confectionery.

Flambee To set a liqueur or brandy alight during the cooking process.

Framboise A liqueur distilled from raspberry juice

Frangelico Liqueur derived primarily from hazelnuts but flavoured with

8 Date Developed: Document No. BPPNCII - 001

Galette a round and flaky pastry dough

Glacé Ice or Ice Cream.

Glaze To impart a gloss by coating with an agent such as apricot

Glaze Caramelizing sugar by the use of the oven, salamander or

Gianduja a creamy chocolate confection flavoured with toasted nut

Grand Marnier Liqueur made with oranges and aged cognac.