JABATAN PEMBANGUNAN KEMAHIRAN

KEMENTERIAN SUMBER MANUSIA

ARAS 7 & 8 BLOK D4, KOMPLEKS D
PUSAT PENTADBIRAN KERAJAAN PERSEKUTUAN
62502 PUTRAJAYA

KOD DAN NAMA

PROGRAM /
HT-014-2:2011 - PASTRY PRODUCTION
PROGRAM’S CODE &
NAME

NO. DAN TAJUK UNIT

KOMPETENSI /
HT-014-2 : 2011-C02 – BATTER AND DOUGH PREPARATION
COMPETENCY UNIT
NO. AND TITLE

1. Identify batter and dough preparation requirements

2. Prepare batter and dough mise en place
3. Carry out batter and dough preparation
NO. DAN PENYATAAN 4. Carry out batter and dough product finishing and
AKTIVITI KERJA / decoration
WORK ACTIVITIES NO. 5. Check batter and dough quality and quantity
AND STATEMENT 6. Produce batter and dough preparation activities
report

Prepare batter and dough product USING Stationery,

Kitchen utensils(whisk, wooden spoon, mould, pan, mixing
bowl, spatula, measuring cups), Working table, stove, chillers,
freezer, oven, batter and dough ingredients and standard
recipe and personal protective equipment (safety boot, chef
OBJEKTIF UNIT hat, apron, disposable glove) SO THAT batter and dough
KOMPETENSI / preparation requirements identified, batter and dough mise en
COMPETENCY UNIT place prepared, batter and dough preparation and product
OBJECTIVE storage carried out, batter and dough quality and quantity
checked, batter and dough preparation activities reported and
end product storage IN ACCORDANCE WITH CUSTOMER’S
REQUIREMENT

ID UNIT KOMPETENSI / Muka / Page : 1

HT-014-2:2011/C02/K(2/9)
COMPETENCY UNIT ID Drpd/of :
 JOB AREA CODE / CU CODE / P ( 4 / 10 ) Muka / Page : 1
ID UNIT KOMPETENSI /
COMPETENCY UNIT ID HT-014-2:2011/C02/K(2/9)
Drpd/of :

TITTLE: PREPARATION OF PANCAKE

PURPOSE : Trainees must be able to :

1. Identify crepe preparation requirements

2. Prepare pancake mise-en-place
3. Carry out pancake preparation
4. Carry out pancake end product storage

INSTRUCTION :

1. Ensure trainees are prepared to do pancake batter.

2. Prepare equipment for making pancake batter.
3. Ensure the safety and cleanliness of kitchen.

PLAN, DATA AND SCHEDULE:

 JOB AREA CODE / CU CODE / P ( 4 / 10 ) Muka / Page : 1
ID UNIT KOMPETENSI /
COMPETENCY UNIT ID HT-014-2:2011/C02/K(2/9)
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Pancake

1. Safety

a) Ensure equipment are clean and safe

b) Ensure the kitchen are clean and safe
c) Ensure that job are done correctly

2. Tool, Equipment and Ingredients

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ID UNIT KOMPETENSI /
COMPETENCY UNIT ID HT-014-2:2011/C02/K(2/9)
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a) Non-stick pan
b) Mixing Bowl
c) Measuring spoon
d) Weighing scale
e) Whisk
f) Wooden spoon
g) Stove

3. Ingredient for Pancake

a) All purpose flour

b) Castor sugar
c) Salt
d) Baking powder
e) Egg
f) UHT milk
g) Butter
 JOB AREA CODE / CU CODE / P ( 4 / 10 ) Muka / Page : 1
ID UNIT KOMPETENSI /
COMPETENCY UNIT ID HT-014-2:2011/C02/K(2/9)
Drpd/of :

LANGKAH KERJA BUTIRAN KERJA

1. Identify Pancake 1.1 Check standing order

preparation
a. Check list
requirements
b. Name of item
c. Date of usage

1.2 Determine production quantity

a. Amount required

1.3 Determine delivery time

a. Time of usage

1.4 Determine types of Pancake

 JOB AREA CODE / CU CODE / P ( 4 / 10 ) Muka / Page : 1
ID UNIT KOMPETENSI /
COMPETENCY UNIT ID HT-014-2:2011/C02/K(2/9)
Drpd/of :

LANGKAH KERJA BUTIRAN KERJA

2. Prepare Pancake
mise-en-place

 Ingredients for Pancake:

A. 625 gm all purpose flour

60 gm castor sugar
6 gm salt
30 gm baking powder

B. 4 no egg
1000 ml UHT milk
125 gm butter (melted)
 JOB AREA CODE / CU CODE / P ( 4 / 10 ) Muka / Page : 1
ID UNIT KOMPETENSI /
COMPETENCY UNIT ID HT-014-2:2011/C02/K(2/9)
Drpd/of :

LANGKAH KERJA BUTIRAN KERJA

3. Carry out 3.1 apply techniques of Pancake preparation

Pancake
preparation
a. Collect and weight all the ingredients and set aside.

b. Sift the flour, baking powder and salt into a large mixing
bowl. Add in castor sugar.

c. Make a well in the centre. Whisk in the UHT milk and egg
in a bowl. Pour the milk mixture into the well and whisk to
make smooth batter.
 JOB AREA CODE / CU CODE / P ( 4 / 10 ) Muka / Page : 1
ID UNIT KOMPETENSI /
COMPETENCY UNIT ID HT-014-2:2011/C02/K(2/9)
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LANGKAH KERJA BUTIRAN KERJA

a. Add in melted butter, and whisk until smooth.

b. Preheat your pan on medium heat. Pour a ladle of

pancake batter into pan. Cook for 1 minute or until
bubbles appear on the surface and the pancake is
golden brown underneath.

c. Turn and cook for further minute or until golden brown.

Repeat the remaining batter until finish.
 JOB AREA CODE / CU CODE / P ( 4 / 10 ) Muka / Page : 1
ID UNIT KOMPETENSI /
COMPETENCY UNIT ID HT-014-2:2011/C02/K(2/9)
Drpd/of :

LANGKAH KERJA BUTIRAN KERJA

d. Suitable serve with maple syrup or butter cube.

 JOB AREA CODE / CU CODE / P ( 4 / 10 ) Muka / Page : 1
ID UNIT KOMPETENSI /
COMPETENCY UNIT ID HT-014-2:2011/C02/K(2/9)
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LANGKAH KERJA BUTIRAN KERJA

4. Carry out 4.1 Use appropriate storage packaging

Pancake end
product storage.
a. Square or round shape
b. Durable
c. Clear in color
- to enable easy identification of content
d. Chiller - 0°C to 4°C
 JOB AREA CODE / CU CODE / P ( 4 / 10 ) Muka / Page : 1
ID UNIT KOMPETENSI /
COMPETENCY UNIT ID HT-014-2:2011/C02/K(2/9)
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SENARAI SEMAK KERJA / CHECKLIST

Tidak
Bil Tahap Pencapaian / Terima / Catatan/
No. Level of Achievement Accepted Terima / Remark
Not
Accepte
d

A. PROSES KERJA / WORK PROCESS

1. Mise en place
- Practice good working procedures at work place
- Using appropriate tool correctly

2. Standard Recipe
- Usage of correct measurement

3. Preparation technique
-Usage of right cooking method

4. Storage method
- Using appropriate container
- Keeping at right temperature

5. Time management

- Completion of work within time frame

HASIL KERJA / END RESULT

1. Color

- Color determine type of flavour

- Must have appetizing colour

2. Taste

- It must have distinctive flavours and taste

- It must be sweet

3. Texture
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ID UNIT KOMPETENSI /
COMPETENCY UNIT ID HT-014-2:2011/C02/K(2/9)
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- Texture must be soft

- Must not be dense

4. Aroma

- Must have good aroma

- Must have slight smell of vanilla

C. SIKAP / ATTITUDE

1. Trainees must be in full uniform

2. Tool and equipment used must be cleaned after use
3. Store equipment in proper storage area
4. Complete task within time frame

D. KESELAMATAN KERJA / WORK SAFETY

1. Follow all safety procedure

2. Use the correct tool and equipment
3. To maintain hygiene and safety of work area

................................................... ...................................................

( Name and signature of trainee) (Name and signature of evaluator)

Date: ____________________ Date: ____________________