Institutional Assessment (Underpinning Knowledge)

Bread and Pastry Production NC II

Units of Competency: * Prepare and produce bakery products

* Prepare and produce pastry products
* Prepare and present gateaux, tortes and cakes
* Prepare and display petit fours
* Prepare desserts

1. How do you measure 2 cups and ¼ cups of flour?

Answer:
First stir the flour then measure it.

2. If you need 6 pieces of eggs, how should you open them?

Answer:
By cracking the egg with spatula.

3. How do you know that you have creamed the butter well enough?
Answer:
When it is floppy and doubled the size.

4. What is the role of a flour ingredient?

Answer:
It is the main ingredients for bread and pastry and it build the structure of the
product.

5. How do you handle hot pans?

Answer:
By using pot-holder.

6. How do you know that you have beaten the egg whites to thick peaks?
Answer:
If it is not falling down into the bowl and if it doubled it’s the size.

7. What mixing method were demonstrated in baking bread products?

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Buhisan, Tibungco, Davao City, Philippines ● Telephone Nos.: 287-3702 (Admin Dept), 287-3691 (Training Dept) ● Website:
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 Answer:
By whisking, mixing the dry to dry and liquid to liquid.

8. What is the difference between butter and margarine?

Answer:
The butter is from dairy and the margarines is from plant oil.

9. What is it important to select the right pan size for baking products?
Answer:
It is important to select the right pan size for baking products because baking
times are design for specific batter thickness. If your recipe is not in the right pan size
then the products won’t get done right or it will be undercooked or burn.

10. What is the difference between cake flour and all-purpose flour?
Answer:
Cake flour is soft and it has less protein while the all-purpose flour is hard.

11. Why do you pre-heat the oven?

Answer:
We need to preheat the oven to get the correct temperature of the oven before
putting anything on it so that the food will not be undercooked especially the bread and
pastry.

12. Why do you let the dough rest after kneading?

Answer:
To double its size and to have shiny dough.

13. How do you check doneness in any baked products?

Answer:
Simply take a toothpick and insert it into the center and it should have a golden
color.

14. What is the role of sugar in a baked products?

Answer:
To sweetened and to have a shiny dough.

REGIONAL TRAINING CENTER - KOREA PHILIPPINES VOCATIONAL TRAINING CENTER DAVAO

Buhisan, Tibungco, Davao City, Philippines ● Telephone Nos.: 287-3702 (Admin Dept), 287-3691 (Training Dept) ● Website:
http://www.korphildavao.com
 15. Describe a correct kitchen attire?
Answer:
The proper kitchen attire are wearing complete PPE or Personal Protective
Equipment. We should wear our white coat, apron, slacks, black shoes, hair net and
hat.

16. When should you wash your hands?

Answer:
Before you enter the area and before you go out to area and any time after
touching anything.

17. What kind of soap should be used for handwashing?

Answer:
The soap that we should using is liquid soap because it is more recommended
than bar soap.

18. How long should be pre-heating be done?

Answer:
5 to 10 minutes.

19. What mixing method were demonstrated in baking pastry products?

Answer:
By whisking the dry to dry and wet to wet ingredients first before mixing them all.

20. How should you open 20 eggs?

Answer:
By cracking it and separate the egg yolks and egg white.

ESSAY TYPE: Answer briefly the following statements given below:

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Buhisan, Tibungco, Davao City, Philippines ● Telephone Nos.: 287-3702 (Admin Dept), 287-3691 (Training Dept) ● Website:
http://www.korphildavao.com
 1. How Cinnamon Bread are being prepared their components and methodologies?
Answer:
The ingredients of Cinnamon roll are for the dough milk, yeast, bread flour, white
sugar, egg, salt and butter. For the fillings are brown sugar, cinnamon and raisins. And
for the syrup are brown sugar, cinnamon and water. The methodologies are first, mix
all the ingredients then knead on low speed. After kneading punch down then with the
use of rolling pin flat the dough, rub with margarine, pour filling, and roll. Scaling,
rounding, rest for 20 minutes. When half proof, brush with egg wash/ cinnamon syrup.
After that rest it for 35 minutes or until double its size then bake for 15 to 24 minutes or
until golden brown.

2. Components of Sweet Dough Pie and their methods.

Answer:
The ingredients of Sweet Dough Pie are all-purpose flour, sugar, baking powder,
salt, butter and eggs. And the methods on making Sweet Dough Pie are first mix the
dough by hand, combine all the dry ingredients into the mixing bowl and mix well.
Second using your hand or pastry blender, break the butter into tiny pieces and pinch
and squeeze it into the dry ingredients, mix all the ingredients evenly together. Third is
that beat the eggs in a small bowl and pour over the flour and butter mixture, stir in with
fork until the dough begins to hold together but still appears somewhat dry. Fourth,
scatter a flour on the work surface and scrape the dough out into it. Press and knead
the dough until it is smooth and uniform.

Fifth, if it is warm wrap the dough in plastic wrapper and let it rest in the
refrigerator for 30 minutes or more. Lastly, after resting put it into a molder and bake it
until it cook or until golden brown.

3. The components of preparing a Custard Cake and its methodology.

Answer:
For the ingredients of Custard Cake, we need granulated sugar, eggs,
condensed milk, fresh milk, baking powder, water, evaporated milk, grated lemon, egg yolks,
cake flour, and cream of tartar. For the steps, first is that create the caramel. Heat a baking
pan in the stove using medium heat. Pour-in the granulated sugar and let stand until the sugar
melts or turns into caramel then set aside. Second, create the custard. Combine milk, egg
yolks and sugar in a mixing bowl then stir the ingredients until everything is properly
distributed.

Pour the custard mixture on the baking pan with the caramel then set aside. Third,
create the cake. In a clean mixing bowl, beat the egg yolks then gradually add the sugar. Put
in a small amount of cake flour alternately with the milk diluted in water and mix well. Do this
procedure until the cake flour and milk diluted in water are completely used up. Put in the
lemon rind then beat until texture is smooth then set aside. Fourth is create the meringue.

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Buhisan, Tibungco, Davao City, Philippines ● Telephone Nos.: 287-3702 (Admin Dept), 287-3691 (Training Dept) ● Website:
http://www.korphildavao.com
 After creating meringue, fold the cake mixture into the meringue until well blended.
Fifth is pour the folded cake and meringue mixture over custard mixture in the baking pan.
Sixth is pour about 6 to 8 cups of hot water on a roasting pan (with rack) then place the cake
pan on top of the rack. Seventh is place the roasting pan that contains the cake pan with all
the mixtures in the oven and bake for about 1 hour or until it is already cooked. Lastly is that
remove the cake from the oven and allow the temperature to cool down then transfer to a
serving tray then refrigerate for at least an hour before serving.

REGIONAL TRAINING CENTER - KOREA PHILIPPINES VOCATIONAL TRAINING CENTER DAVAO

Buhisan, Tibungco, Davao City, Philippines ● Telephone Nos.: 287-3702 (Admin Dept), 287-3691 (Training Dept) ● Website:
http://www.korphildavao.com