COMPETENCY-BASED LEARNING MATERIALS

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SECTOR: TOURISM

QUALIFICATION: BREAD AND PASTRY PRODUCTION NC II

UNIT OF COMPETENCY: PREPARE AND PRODUCE PASTRY PRODUCTS

MODULE TITLE: PREPARING AND PRODUCING PASTRY PRODUCTS

PREPARED BY: JANELLE R. CARRASCAL

Masarawag National High School

Masarawag, Guinobatan, Albay
 BREAD AND PASTRY PRODUCTION NC II
COMPETENCY-BASED LEARNING MATERIALS

List of Competencies

No. Unit of Competency Module Title Code

Preparing and
Prepare and Produce TRS741379
1. Producing Bakery
Baker Products
Products

Preparing and
Prepare and Produce TRS741380
2. Producing Pastry
Pastry Products
Products

Prepare and Produce Preparing and

3. Gateaux, Tortes and TRS741342
Producing Gateaux,
Cakes Tortes and Cakes

Prepare and Display Preparing and TRS741344

4.
Petits Fours Displaying Petits Fours

5. Present Desserts TRS741343

Presenting Desserts
 HOW TO USE THIS COMPETENCY- BASED LEARNING
MATERIALS

Welcome!
The unit of competency, "Prepare and Produce Pastry Products”, is one of the
competencies of Bread and Pastry Production NC II (BPP NC II), a course
which comprises the knowledge, skills and attitudes required for a TVET
trainer to possess. The module, Preparing and Producing Pastry Products,
contains training materials and activities related to identifying learner’s
requirements, preparing session plan, preparing basic instructional
materials and organizing learning and teaching activities for you to
complete. In this module, you are required to go through a series of learning
activities in order to complete each learning outcome. In each learning
outcome are Information Sheets, Self-Checks, Task Sheets and Job Sheets.
Follow and perform the activities on your own. If you have questions, do not
hesitate to ask for assistance from your facilitator.

Remember to:

 Read information sheets and complete the self-checks. Suggested

references are included to supplement the materials provided in this
module.

 Perform the Task Sheets and Job Sheets until you are confident that your
outputs conform 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.
When you feel confident that you have had sufficient practice, ask your
trainer to evaluate you. The results of your assessment will be recorded in
your Progress Chart and Accomplishment Chart. You must pass the
Institutional Competency Evaluation for this competency before moving to
another competency. A Certificate of Achievement will be awarded to you
after passing the evaluation. You need to complete this module before you
can perform the module on Preparing and Producing Gateaux, Tortes and
Cakes.
 MODULE CONTENT

UNIT OF COMPETENCY Prepare and Produce Pastry Products

MODULE TITLE Preparing and Producing Pastry Products

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

NOMINAL DURATION: 40 hours

LEARNING OUTCOMES:
Upon completion of this module, you must be able to:

 LO1 PREPARE PASTRY PRODUCTS

 LO2 DECORATE AND PRESENT PASTRY PRODUCTS
 LO3 STORE PASTRY PRODUCTS

ASSESSMENT CRITERIA:

 Ingredients required are selected, measures and weighed according to

recipe or production requirements and established standards and
procedures.
 Variety of pastry products are prepared according to standard mixing
procedures/formulation/recipes and desired product characteristics.
 Appropriate equipment are used according to required pastry products
and standard operating procedures.
 Pastry products are baked according to techniques and appropriate
conditions; and enterprise requirements and standards.
 Required oven temperature are selected to bake goods in accordance
with the desired characteristics, standard recipe specifications and
enterprise practices.
 Required and appropriate fillings and coating/icing, glazes and
decorations are prepared for variety of pastry products according to
standard recipes, enterprise standards and/or customer preferences
 Pastry products are filled and decorated as required and appropriate
in accordance with standard recipes and/or enterprise standards and
customer preferences.
 Pastry products are finished according to desired product
characteristics.
  Baked pastry products are presented according to established
standards and procedures.
 Packaging materials are selected according to types, kinds and
classification of pastry products.
 Shelf-life of baked pastry products are determined according to
established standards and procedures.
 Pastry products are stored according to established standards and
procedures.
 Appropriate packaging are selected for the preservation of product
freshness and eating characteristics.

LEARNING OUTCOME NO. 2

DECORATE AND PRESENT PASTRY PRODUCTS

Contents:
  Regular and special fillings and coating/icing, glazes and decorations
 Decorative techniques and rules for garnishing
 The tools and materials in decorating, finishing and presenting
 Standards and procedures in decorating, finishing and presenting
pastry products
 OHS

ASSESSMENT CRITERIA:

 Required and appropriate fillings and coating/icing, glazes and

decorations are prepared for variety of pastry products according to
standard recipes, enterprise standards and/or customer preferences
 Pastry products are filled and decorated as required and appropriate
in accordance with standard recipes and/or enterprise standards and
customer preferences
 Pastry products are finished according to desired product
characteristics
 Baked pastry products are presented according to established
standards and procedures

CONDITIONS:

Students/trainees must be provided with the following:

 Commercial mixers and attachments

 Cutting implements
 Scales, measures
 Pastry brush
 Pastry bag
 Bowls
 Ovens
 Baking sheets and containers
 Seeds and nuts, fresh and preserved/crystallized fruits
 Ganache, fondants, flavored and colored sugar, butter creams
 Savory fillings, jellies and glazes
 Tuile
 Flowers and leaves, herbs, biscuits
 Chocolate powder, icings

METHODOLOGIES:
 Modular
 Lecture/Discussion
 Brainstorming
 Oral Presentation

ASSESSMENT METHODS:
 Oral Questioning
 Written Examination
 Direct Observation
 Demonstration
 Learning Experiences

Learning Outcome 2
DECORATE AND PRESENT PASTRY PRODUCTS

Learning Activities Special Instructions

Read Information Sheet 2.2-1 on Always remember the regular and
Regular and Special Fillings and special fillings and coating/icing,
Coating/Icing, Glazes and glazes and decorations in pastry
Decorations. products
Answer Self-Check 2.2-1 on Regular Try to answer self-check without
and Special Fillings and looking at the answer key
Coating/Icing, Glazes and
Decorations.
Compare answer using answer key Double check the answer in case you
2.2-1. forgot to answer correctly using self-
check
View Multimedia Presentation on Ask your trainer the available
Regular and Special Fillings and video/power point presentation
Coating/Icing, Glazes and Decorations
Answer computer based exam 2.2-1 Try to answer computer based
examination on regular and special
fillings and coating/icing, glazes and
decorations
Perform Task Sheet 2.2-1 on Make Follow the standard procedure on
Vanilla Butter Cream Filling or other how to prepare special fillings, and
Appropriate Filling for Pastry Product. coating/icing, glazes and decorations
Evaluate using performance criteria If found out competent, proceed to
2.2-1. the next task. If not, read the
information sheet and go over the
task again.
Read Information Sheet 2.2-2 on Always remember the decorative
Decorative Techniques and Rules for techniques and rules for garnishing.
Garnishing
Answer Self-Check 2.2-2 on Try to answer self-check without
Decorative Techniques and Rules for looking at the answer key
Garnishing
Compare answer using answer key Double check the answer in case you
2.2-2. forgot to answer correctly using self-
check
View Multimedia Presentation on
Decorative Techniques and Rules for
Garnishing.
Answer computer based exam 2.2-2
Perform Job Sheet 2.2-2 on Decorate
and Garnish Key Lime Pie or any
other Pastry Pie.
Rate your own performance using
performance criteria checklist 2.2-2.
Read Information Sheet 2.2-3 on The
Tools and Materials on Decorating,
Finishing and Presenting.
Answer Self-Check 2.2-3 on The Tools
and Materials on Decorating,
Finishing and Presenting
Compare answer using answer key
2.2-3.
View Multimedia Presentation on the
Tools and Materials in Decorating,
Finishing and Presenting.
Answer computer-based exam 2.2-3.
Perform Task Sheet 2.2-3 on Perform
Sort Tools and Materials in Decorating
pastry products.
Rate your own performance using
performance criteria checklist 2.2-3
Read Information Sheet 2.2-4
on Standards and Procedures in
Decorating, Finishing and Presenting
Pastry Products.
Answer Self-Check 2.2-4 on
Standards and Procedures in
Decorating, Finishing and Presenting
Pastry Products.
Compare answer using answer key
2.2-4.
Ask your trainer the available
video/power point presentation.
Try to answer computer based
examination on decorative
techniques and rules for garnishing
Review the information sheet first
before taking the exam.
Repeat the task if the student fails to
achieve.
Always remember the tools and
materials in decorating, finishing
and presenting.
Try to answer self-check without
looking at the answer key.
Double check the answer in case you
forgot to answer correctly using self-
check.
Ask your trainer the available
video/power point presentation.
Try to answer computer based
examination on tools and materials
in decorating, finishing and
presenting.
Sort the tools and materials in
decorating pastry products.
Repeat the task if the student fails to
achieve
Note some details in decorating
pastry products.
Try to answer self-check without
looking at the answer key.
Double check the answer in case you
forgot to answer correctly using self-
check.
Read Information Sheet 2.2-5 on Always remember the occupational
Occupational Health and Safety. health and safety.

Answer Self-Check 2.2-5 on Try to answer self-check without

Occupational Health and Safety looking at the answer key.
Compare answer using answer key Double check the answer in case you
2.2-5. forgot to answer correctly using self-
check.
 Information Sheet 2.2-1
REGULAR AND SPECIAL FILLINGS AND COATING/ICING,
GLAZES AND DECORATIONS

Learning Objectives:
After reading this INFORMATION SHEET, YOU MUST be able to:
1. identify the special fillings and coating/icing, glazes and decorations in
pastry product;
2. discuss the special fillings and coating/icing, glazes and
3. list down some special fillings and coating/icing, glazes.

Introduction:
The easiest way to decorate an ordinary pastry is with coat of glaze. The
simplest option barely requires a recipe at all. Just mix confectioner’s sugar
with a liquid such as milk or lemon, adjusting the proportions until you reach
the desired thickness. We can add a bit of citrus zest, liqueur, and vanilla
extract or other flavoring agent. Other glazes feature extra richness from butter,
heavy cream, chocolate, or caramel. All of the options should be used
immediately after they are made and then given a few minutes to set before
serving.
The basic frosting or icing recipe contains butter, sugar, and a liquid
such as water or milk. More liquid is added for a glaze. Flavorings such as
extracts, fruit zest or juice, and chocolate are often added. Sugar is the most
important ingredient in all types of frostings, providing sweetness, flavor, bulk
and structure. For richer flavor, unsalted grade A butter is used instead of
margarine or shortening, but icings made with shortening will hold up better in
warmer environments. 
______________________________________________________________________________
The Different Kinds of Icing, Glazes, and Frosting are:
BASIC MILK GLAZE

Whisk together 2 cups confectioner’s sugar and ¼

cup milk until smooth, adding more milk if needed to
reach desired consistency. Make about ¾ cup.

BROWN SUGAR GLAZE

Heat 6 tbsp. unsalted butter and ½ cup packed

light brown sugar in a saucepan over medium, stirring, until sugar has
dissolved.

Add 2 tbsp. of heavy cream, 1 tsp vanilla

extract and ½ tsp. salt brings to a boil. Remove
from heat, then let cool until thickened. This makes
about 1 cup.
LEMON GLAZE

Whisk together 2 cups confectioner’s sugar

with 2 tsp. finely grated lemon zest and ¼ cup lemon
juice until smooth. This makes about 1 cup.

CHOCOLATE GLAZE

Place 3 ounces chopped bitter sweet chocolate in

a heatproof bowl. Bring ½ cup heavy cream to a
simmer in a small saucepan, pour over chocolate.
Let stand for 2 minutes. Add 2 tbsp. unsalted
butter, and mix until smooth. Let stand, stirring
occasionally until slightly thickened. Make 1 cup.

VANILLA BUTTERCREAM
One of the most common and
versatile cake toppings and
fillings, buttercream actually covers an
array of cake toppings.
Buttercream’s base is fat (often
butter, but not always) and sugar.

Ingredients:
 3 cups powdered sugar
 1/3 cup butter or margarine, softened
 1 ½ teaspoon vanilla
 1 to 2 tablespoon milk

Procedure:
 1. In medium bowl, mix powdered sugar and butter with spoon or electric
mixer on low speed. Stir in vanilla and 1 tablespoon of milk.
2. Gradually beat in just enough remaining milk to make frosting smooth
and spreadable. If frosting is too thick, beat in more milk, a few drops at
a time. If frosting becomes too thin, beat in a small amount of powdered
sugar.
3. Frosts 13x9-inch cake generously, or fills and frosts an 8 or 9 inch two-
layer cake.

FLOUR BUTTERCREAM

Also called boiled milk frosting, cooked milk buttercream or ermine

buttercream, flour buttercream is
unique because it’s made by boiling a
mixture of flour, sugar and milk until
it thickens to a pudding-like
consistency. It’s then cooled and
beaten with butter and flavorings to
make a silky, delicious buttercream
that visually resembles an American
buttercream.

MERINGUE BUTTERCREAM

Meringue buttercream
prominently features egg whites. The
most popular meringue buttercreams
are Swiss buttercream (egg whites
and sugar cooked and then whipped
with butter), Italian meringue
buttercream (where boiled sugar is
slowly poured into an egg white
meringue mixture then beaten with
butter) and French meringue
buttercream (where uncooked egg whites are
mixed with sugar and cream of tartar). 

FUDGE BUTTERCREAM
This is a buttercream that
starts with either melted chocolate
or cocoa powder combined with
butter, which is then cooled and whipped with sugar and flavorings to a fluffy
consistency. 

ROLLED BUTTERCREAM
Often made with shortening, this is a buttercream with much higher
amount of sugar, giving it a clay-like
consistency that can be rolled. It is
not quite as flexible as fondant, but
can be used for some of the
same applications. 

CARAMEL ICING
The process of making this
icing is similar to the process of
making candy. A brown sugar and
milk mixture is boiled, and
combined with butter and sugar
until it reaches a spreadable
consistency. This icing is best
applied to a cake right after it is
made, as it will set firm. 

GANACHE

One of the most common

types of ganache is made using
equal weights in cream and
chocolate. It’s made by bringing
cream to a simmer, pouring it on
top of chopped chocolate, then
mixing until smooth. The mixture
starts out quite liquid, but firms as it sets. It can be used as a drizzle, or as it
becomes thicker as it cools, it can be used to cover an entire cake. Once firm, it
can be used as a filling for chocolates. 

GLAZE (Powdered Sugar Glaze)

This simple glaze is made
using powdered sugar with a
small amount of liquid added
(often milk or water). It can be
quite viscous or thicker, like a
syrup, depending on the ratio of
sugar to liquid. It is often used as
a drizzle (for instance, on top of a
quick bread) or as an all-over
translucent topping (for
instance, glazed doughnuts).

GUM PASTE
Gum paste is a pliable
dough which is often used for
cake decorating. It is made
using egg whites, confectioners’
sugar, and shortening. It can be
rolled quite thin and is ideal for
creating hand-modeled flowers
or other intricate decorations.
While fondant will remain soft,
gum paste dries quite hard and
is better suited for decoration
on a cake than for, say,
covering an entire cake.

ROLLED FONDANT
Rolled fondant is a pliable,
dough-like icing that’s made of
sugar, water, gelatin and food-
grade glycerine. Its smooth
appearance gives cakes a polished
look, and rolled fondant is also
flexible and workable enough to
mold into shapes, which is very
effective for decorating cakes.
POURED FONDANT
A variation of fondant that
remains at a pourable consistency
and has a glossy finish once
dried. Poured fondant is often
used on top of cakes or cupcakes. 

ROYAL ICING
This simple mixture of egg
whites, confectioners’ sugar, and
often a touch of lemon has a
consistency that can be piped,
but it dries hard. It is often used
to create ornate cookie
decorations. It can also be used to
pre-make flowers or other cake
decorations to be used at a later
date, and it’s also what you use to
make homemade sprinkles.

SIMPLE SYRUP
Is made by combining
equal parts sugar and water,
sometimes with flavorings, and
then heating the mixture until
it reduces to a syrup-like
consistency. This can be used
as a glaze, or it can be used to
keep cake layers moist. 
WHIPPED CREAM FROSTING
Whipped cream can be
used as a frosting or filling for
cakes. Typically, the type used for
cakes is a stabilized whipped
cream, which is enforced with
marshmallow, butter, or gelatin
for a more firm texture that won’t
melt as easily. 

BOILED ICING

Ingredients:
 2 cups sugar
 ⅓ cup water
 ¼ tsp cream of tartar
 1 tbsp. corn syrup
 2 egg whites

Procedure:
1. Combine together sugar, water and syrup.
2. Bring to boil over low fire until it forms into threadlike consistency.
3. On a separate bowl, beat together egg whites and cream of tartar until stiff.
4. Pour hot syrup to beaten egg whites gradually.
5. Continue beating until mixture becomes stiff and fluffy.
6. Fills and frost a layer cake using boiled icing.

SELF-CHECK 2.2-1

MULTIPLE CHOICE: Read the statement or questions carefully, select the

letter of the correct answer. Write your answer on a separate sheet.

______1. This can be used as a glaze or it can be used to keep cake layers
moist.
a. Rolled Fondant
 b. Simple Syrup
c. Whipped Cream Frosting

______2. Used as a frosting or fillings for cakes.

a. Poured Fondant
b. Rolled Fondant
c. Whipped Cream Frosting

______3. This can be used to pre-make flowers or other cake decorations.

a. Royal Icing
b. Poured Fondant
c. Rolled Fondant

______4. It can be rolled quite thin and is ideal for creating hand-modeled
flowers or other intricate decorations.
a. Rolled Fondant
b. Gum Paste
c. Poured Fondant

______5. It is often used as a drizzle or an all-over translucent topping.

a. Chocolate Glaze
b. Ganache
c. Glaze
______6. It is a pourable chocolate topping that is typically thin enough that it
can be poured.
a. Chocolate Glaze
b. Poured Fondant
c. Glaze

______7. Used as a drizzle or can be used to cover an entire cake.

a. Ganache
b. Caramel Icing
c. Rolled Buttercream

______8. It is the most versatile cake toppings and fillings that covers an array
of cake toppings.
a. Flour Buttercream
b. Meringue Buttercream
 c. Buttercream

______9. Used on top of cakes or cupcakes with a pourable consistency.

a. Rolled Fondant
b. Poured Fondant
c. Royal Icing

_______10. This icing is best applied to a cake right after it is made as it will set
firm.
a. Caramel Icing
b. Royal Icing
c. Fudge Buttercream
 ANSWER KEY 2.2-1

1. B
2. C
3. A
4. B
5. C
6. A
7. A
8. C
9. B
10. A

TASK SHEET 2.2-1

Title: Make Vanilla Butter Cream Filling or other Appropriate
Filling for Pastry Product.
 Performance Objective: Given required supplies and materials you
should be able to:
1. Choose appropriate filling for key lime pastry or any other available
pastry product and
2. make vanilla buttercream filling.
Supplies/Materials : Cutting implements
Scales, measures
Pastry brush
Pastry bag and tips
Bowls
Baking sheets and containers
Jellies
Chocolate powder, icings

Equipment : Commercial mixers and attachments

Oven

Steps/Procedure:
1. Wash hands and wear your PPE.
2. Mis en place. Prepare the needed ingredients, tools and
equipment.
3. Apply the recipe you have learned from the information sheet
2.2-1.
4. Make vanilla buttercream filling.
5. Place your finished product on the quality control area for
evaluation.
6. Do the housekeeping after you have finished the activity.
7. Wash hands after the activity.
8. Present your output for evaluation.

Assessment Method: Oral questioning, Written examination, Direct

observation, Demonstration

PERFORMANCE CRITERIA CHECKLIST 2.2-1

CRITERIA
YES NO
Did you….
1. prepare fillings according to the required
 standards?
2. follow the standard procedure/recipes in making
vanilla buttercream filling?
3. finished the product according to the desired
characteristics?
4. present the product according to established
standard and procedures?
5. clean and wash the tools after using them?

Information Sheet 2.2-2

DECORATIVE TECHNIQUES AND RULES FOR GARNISHING

Learning Objectives:
After reading this INFORMATION SHEET, YOU MUST be able to:
1. identify the decorative technique for garnishing;
2. discuss the decorative techniques, rules for garnishing and
3. explain each decorative techniques in decorating and garnishing.
Introduction:
Garnishing is an art that can easily be acquired by following these few
simple rules. It can be done with little or no additional time, effort, or money
expenditure on the part of the culinary artist, and the result are far reaching.
Not only will the homemaker derive joy from the art, but the members of her
family will sense the love and the thoughtfulness which prompted those extra
little touches.

Rules for Garnishing Pastry Products:

2. Simplicity is beauty and therefore garnishes should appear natural, fresh
and dainty – never overworked or overdone.
3. A few small groups of garnish are often more attractive than a
continuous decorative scheme.
4. Colors should be harmonized – never clash. Contracting colors usually
produce an artistic picture. Artificial coloring should be kept to the
minimum.
5. Garnishes which are highly seasoned are not good in taste.
6. Garnishes need not be expensive.
7. The setting must be viewed as a whole.

SAMPLE OF PASTRY PRODUCTS PRESENTATION

Butterfly and Bowtie Pastry Cream Puff and Eclairs

Fresh Fruits Tart Key Lime Pie

 Peach Cream Pie Tartlets

DECORATIVE TECHNIQUES IN GARNISHING:

______________________________________________________________________________

TUILE
A tuile is a baked wafer, French in
origin, generally arced in shape, wafer
thin, crisp, sweet, or savory, that is
made most often from dough (but also
possibly from cheese), often served as an
accompaniment of other dishes. 'Tuile' is
the French word for tile, after the shape
of roof tiles that the arced baked good
most often resembles. Tuiles are
commonly added as garnishes to desserts such as panna cotta or used as
edible cups for sorbet or ice cream.
Procedures:
1. Cream the butter. Add the sugar and cream well.
2. Add the egg whites one at a time waiting for the previous added amount
to be fully incorporated. Add vanilla and salt.
3. Fold in the flour.
4. Spread the tuile batter very thin using a stencil onto a Silpat. Bake at
400°F (200°C) until light golden.
5. Meanwhile bring to a boil a small amount of glucose.
6. Spread (in spots) a very thin amount of glucose over the still hot tuile.
Return to the oven for a few minutes until the tuile is golden-brown and the
glucose feels nearly dry.
7. Shape as desired.

FLOWERS AND LEAVES, HERBS

Fresh herbs and flowers bring life
and health to your table.
There can be few fragrances as
evocative of summer as fresh cut basil, or
as aromatic as dill, thyme or oregano. Add
the sweetness of edible flowers or the
piquancy of wild garlic and you are
working with the best flavors nature gives.
We grow all our herbs and edible
flowers ourselves, by hand. We grow
varieties chosen for flavor, color and crunch. Our selections
are truly seasonal to ensure produce is at its best.

CHOCOLATE FEATHERING
 Add a feather in your cap with this amazing decorating technique,
literally called chocolate feathering. This icing technique, commonly used in
cakes, is incredibly simple and delivers fabulous results with chocolate.
Chocolate feathering is the process of drawing lines of chocolate in a
feather pattern across a contrasting chocolate surface. An example would be a
dark/milk dipped chocolate with a white chocolate overlay or vice versa. This is
a wet-on-wet technique, which means that both the base and the front should
be in melted condition for the process to work.
Start by dipping or covering your confection in fresh melted chocolate.
Quickly pipe horizontal lines at even intervals across the top. Then go up and
down with a fork or skewer to give the desired effect. The fun of this technique
is that it lends itself to a lot of creativity. Just by changing the direction and
lines in which you drag your fork, you can achieve many different results.

ICING
Make the rose base, using tip 12 and
Flower Nail #7. Hold the bag straight up, the end
of tip 12 slightly above the center of your waxed
paper-covered flower nail, which is held in your
other hand. Using firm and steady pressure,
squeeze out a heavy base of icing, remembering
to keep your tip buried as you squeeze. Gradually
raise the tip, and decrease the pressure.
Stop pressure, pull up and lift away. The rose base should be 1 1/2
times as high as the rose tip opening.
Make the center bud, using tip 104. Hold nail containing base in your left
(right) hand and bag with rose tip 104 in right (left) hand. Bag should be at a
45° angle to the flat surface of the nail and in the 4:30 (7:30) position. The wide
end of the tip should touch the cone of the icing base at or slightly below the
midpoint, and the narrow end of the tip should point up and angle slightly
inward.
Now you must do 3 things at the same time: squeeze the bag, move the
tip and rotate the nail. As you squeeze the bag, move the tip up from the base,
forming a ribbon of icing. Slowly turn the nail counterclockwise (clockwise for
lefties) to bring the ribbon of icing around to overlap at the top of the mound,
then back down to starting point.
Move your tip straight up and down only; do not loop it around the base.
Now you have a finished center bud.
Make the top row of 3 petals. Touch the wide end of tip to the midpoint of
bud base, narrow end straight up.
As you turn the nail the up and down motion of the tip will make a half
circle-shaped upright petal. Wide end of tip must touch the rose base so that
petal will attach. Move tip up and down to the midpoint of mound, forming the
first petal.
Start again, slightly behind end of first petal, and squeeze out second
petal. Repeat for the third petal, ending by overlapping the starting point of the
first petal. Rotate the nail 1/3 turn for each petal.
Make the middle row of 5 petals. Touch the wide end of tip slightly below
center of a petal in the top row. Angle the narrow end of tip out slightly more
than you did for the top row of petals. Squeeze bag and turn nail moving tip up,
then down, to form first petal.
 Repeat for a total of 5 petals, rotating the nail 1/5 turn for each petal.

FREEZE DRIED FRUITS

Firm fruits can be sliced thinly
and soaked in sugar syrup with lemon
juice briefly before drying in a low-
temperature (95°C or 200°F) oven on a
silicone baking sheet for several hours.
Fruit treated the same way can also be
dried in a dehydrator.

GANACHE

Create easy decorations for cakes

by piping chocolate onto non-stick
acetate, baking parchment or a silicone
mat.

Fill a piping bag with tempered

chocolate and snip off the tip.
Slowly and steadily draw any shape you
like with the chocolate onto your sheet or
silicone mat. You could try hearts, spirals
or waffles.
For more complicated designs or consistent shapes, draw a template onto
a piece of paper.
Place this on baking tray and cover with a sheet of clear acetate so that
you can follow the lines.
Leave until completely set, or place in the fridge for 10 minutes to set
faster so that it’s hard enough to peel off the acetate.
When your shapes are ready, carefully lift off with a palette knife and
place onto your iced cake.

MIRROR GLAZE
Completely freeze your cake
overnight. It must be frozen completely
solid before pouring the glaze. Try to
smooth out the top and sides as much
as possible as any imperfection will
show through the glaze.
 Once your cake is ready, begin to prepare the mirror glaze. Bloom the
gelatin in cold water and set it aside while you heat the liquids.
Allow the mirror glaze to cool to the target temperature, which is
about 92°F (33°C). Make sure you stir periodically to prevent a film from
forming on the top.
When the glaze is between 90°F and 94°F (32°C - 34°C), it is ready to
be poured over the cake. At this point be very careful not to introduce
bubbles since the glaze is very viscous and they will not pop on their own.
You must manually pop them or strain the mixture through a sieve.
For domes, simply drizzle a bit of the glaze over each dome.
For glazing round cakes, pour the glaze in a circular motion from the
center, then scrape off the top with a flat spatula.

SELF-CHECK 2.2-2

Identification: Identify the following sentences. Use a separate sheet for your
answer.

1. It generally refers to an art to make the product presentable.

2. Create easy decorations for cakes by piping chocolate onto non-stick

acetate, baking parchment or a silicone mat.

3. It is generally arced in shape, wafer thin, crisp, sweet, or savory that is

made most often from dough.

4. It can be sliced thinly and soaked in sugar syrup with lemon juice briefly
before drying in a low-temperature

5. It must be frozen completely solid before pouring the glaze.

 ANSWER KEY 2.2-2

1. Garnish
2. Ganache
3. Tuile
4. Freeze Dried Fruits
5. Mirror Glaze
 TASK SHEET 2.2-2
Title: Decorate and Garnish Key Lime Pie or any other Pastry Pie.

Performance Objective: Given required supplies and materials you

should be able to:
 choose appropriate edible decoration or garnish for key lime pie
and
 decorate and garnish Key Lime Pie.

Supplies/Materials : baking ingredients, tools and utensils

Equipment : hand/stand mixer

Steps/Procedure:
1. Wash hands and wear the proper protective equipment.
2. Mis en place. Prepare the needed ingredients, tools and
equipment.
3. Apply the standard operation on “Decorative Techniques for
Garnishing” you have learned from the information sheet 2.2-2.
4. Decorate and garnish Key Lime Pie.
5. Place your finished product on the quality control area for
evaluation.
6. Do the housekeeping after you have finished the activity.
7. Wash hands after the activity.
 8. Present your output for evaluation.

Assessment Method: Demonstration and Oral Questioning

PERFORMANCE CRITERIA CHECKLIST 2.2-2

CRITERIA
YES NO
Did you….
1. decorate and garnish according to the required
standard technique?
2. follow the technique in decorating and rules for
garnishing Key Lime Pie?
3. utilize the appropriate tools and equipment in
performing the procedure?
4. wear proper PPE in doing the activity?
5. clean and wash the tools after using them?
 Information Sheet 2.2-3
THE TOOLS AND MATERIALS IN DECORATING, FINISHING
AND PRESENTING

Learning Objectives:
After reading this INFORMATION SHEET, YOU MUST be able to:
1. identify the functions of tools and materials;
2. list down the equipment and materials used in decorating and
3. classify the tools and materials according to its uses.

Introduction:
Baking can be a lot of fun, but without the right equipment, it will only
cause you a lot of headaches. Just as a mechanic requires the proper tools for
fixing a car, you’re going to need the proper tools for your baked goods. If
you’re just getting into the baking scene, check out the list below, and make
sure you have these tools in your kitchen. You’re going to need them if you
plan to make any kind of baked good.

In performing closing duties, we have equipment/ tool that are commonly used
by the respective personnel.

1. COMMERCIAL MIXERS is a kitchen

device that uses a gear-driven mechanism
to rotate a set of "beaters" in a bowl
containing the food or liquids to be
prepared by mixing them. Mixers help
automate the repetitive tasks of stirring,
whisking or beating. When the beaters
are replaced by a dough hook, a mixer
may also be used to knead. A mixer may
be a handheld mechanism known as an
 eggbeater, a handheld motorized beater, or a drill mixer. Stand mixers
vary in size from small counter top models for home use to large capacity
commercial machines. Stand mixers create the mixing action by rotating
the mixing device vertically (planetary mixers), or by rotating the mixing
container (spiral mixers).

2. PASTRY BAG (or piping bag in the Commonwealth) is an often cone- or

triangular-shaped, hand-held bag made
from cloth, paper, or plastic that is used
to pipe semi-solid foods by pressing
them through a narrow opening at one
end, for many purposes including cake
decoration. It is filled through a wider
opening at the opposite end, rolled or
twisted closed, and then squeezed
to extrude its contents.

3. DECORATING TIPS are the nozzles on the

end of a pastry bag that the frosting or
filling is forced through to apply it to
cakes, cookies, or pastries. There are
many different sizes and designs
available, which will allow you to make
most any type of design and allow you to
do a lot of creative decorating. Some of
the common tips are the round tip for
line work and writing, an open star tip
for borders, a closed star for flower
shapes, and the leaf tip for leaves and
other border designs.

4. PASTRY BRUSH also known as a basting

brush, is a cooking utensil used to spread
butter, oil or glaze on food. Traditional
pastry brushes are made with
natural bristles or a plastic or nylon fiber
similar to a paint brush, while modern
kitchen brushes may
have silicone bristles.
In baking breads and pastries, a pastry
brush is used to spread a glaze or egg
wash on the crust or surface of the food.
5. MIXING BOWLS is a deep bowl that is
particularly well suited for mixing
ingredients together in. These come in
many materials, such as stainless
steel, ceramic, glass, and plastic. If
using a handheld electric mixer rather
than a standing mixer, be sure to get
mixing bowls that will be usable with
such a mixer, and which have high
enough sides to prevent splatter from
it.

6. BAKING SHEETS/SHEET PAN is a

flat, rectangular metal pan used in
an oven. It is often used
for baking bread rolls, pastries and flat
products such as cookies, sheet
cakes, Swiss rolls and pizzas. These
pans, like all bake ware, can be made
of a variety of materials, but are
primarily aluminum or stainless steel.
The most basic sheet pan is literally a
sheet of metal. 

7. WEIGHING SCALE are used to measure the weight of an item. To use a

scale, the item which needs to be
weighed is put on one side of the
scale. Then, weigh stones are put on
the other side. Once the scale
balances (that is the indicator
between the two scales is in the
middle), the correct weight was
chosen.
 8. CAKE DECORATING KNIFE is use to
help release your cakes from pans by
running the blade around the edge,
with parchment paper in the bottom, it
should fall right out when you flip it
over. Clean, sharp knives are also very
useful when working with fondant.
Use them to cut shapes, stripes and to
add detail. X-Acto knives are perfect
when you need precise or smooth
lines.

9. FONDANT SMOOTHERS are

incredibly useful when covering a
cake in fondant. They help smooth
the fondant onto the cake and help to
release air bubbles from under the
fondant.

10. PAINTBRUSHES are perfect for

adding a tiny amount of water or sugar
glue to adhere fondant decorations. To
make sugar glue, simply place a small
piece of fondant into a bowl and add a
few drops of water, let it sit for about 10
minutes, stir and you have sugar glue.

11. FONDANT ROLLERS small rollers

are used for rolling out just enough
fondant for decorations, and large rollers are for rolling out enough fondant
to cover an entire cake.

12. FROSTING SPATULA is a

kitchen utensil designed
especially for the use of spreading
a substance onto a flat surface,
such as frosting on a cake. It is
also an ideal tool for applying
spreads onto sandwich in mass
quantities.
 SELF-CHECK 2.2-3

TRUE OR FALSE: Write TRUE if the statement is correct and FALSE if it is

wrong. Provide an answer sheet for your answer.

1. Frosting spatula is used for spreading a substance onto a flat surface.

2. Clean, sharp knives are also very useful when working with
fondant.
3. Rollers are useful when covering a cake in fondant.
4. Scale is used when measuring an item.
5. Sheet of plastic is literally the most basic sheet pan.

ANSWER KEY 2.2-3

1. TRUE
2. TRUE
3. FALSE
4. TRUE
5. FALSE
 TASK SHEET 2.2-3
Title: Sort Decorating Tools Materials for Pastry Products.

Performance Objective: Given required supplies and materials you

should be able to sort out the decorating tools
according to classification.
Supplies/Materials : Decorating Tools and Materials

Steps/Procedure:

1. Wash hands and wear your PPE.

2. Clear the working table, clear any other unwanted items.

3. Sort the decorating tools according to the classifications you
have learned from information sheet 2.2-3.
4. Label each decorating tools and materials.
5. Wash hands after the activity.

Assessment Method: Demonstration/ Oral Questioning

PERFORMANCE CRITERIA CHECKLIST 2.2-3

CRITERIA
YES NO
Did you….
 1. clear the working table before doing the activity?
2. sort the tools and materials properly?
3. label the tools correctly?
4. wash your hands after the activity?

Information Sheet 2.2-4

STANDARDS AND PROCEDURES IN DECORATING AND

FINISHING PASTRY PRODUCTS

Learning Objectives:
After reading this INFORMATION SHEET, YOU MUST be able to:
1. list down the standard procedures in presenting pastry products;
 2. identify the standard procedures in presenting pastry products and
3. discuss the standard procedures in decorating and presenting
pastry products.

Introduction:
A variety of pastry products are prepared according to standard
mixing, according to required pastry products and standard operating
procedures.
___________________________________________________________________________
Here are the following standards and procedures to present pastry products:
 1. COLOR OF THE PRODUCT
A color stimulates sense of sight and enhanced once appetite. It is
essential that the presentation and plating must be eye-catching.

2. APPEARANCE
Is about form and shape of pastry products after baking. It is
important that each piece/slice has the same size, shape and form.

3. CONSISTENCY
The uniformity in grains and texture. It is how it feels in the mouth
when eating.

4. MOISTURE CONTENT
Amount of moisture present in pastry products which contribute in
the moistness and softness of pastries. Moistness also enhance flavor and
palatability.

5. MOUTH FEEL
Refers to the physical sensations in the mouth caused by food or
drink, as distinct from taste. It is a fundamental sensory attribute which,
along with taste and smell, determines the overall flavor of a food item.
Mouthfeel is also sometimes referred to as texture.
It is used in many areas related to the testing and evaluating of
foodstuffs, such as wine-tasting and food rheology. It is evaluated from
initial perception on the palate, to first bite,
through mastication to swallowing and aftertaste.
 SELF-CHECK 2.2-4

IDENTIFICATION: Identify the following sentences. Provide an answer sheet

for your answer.

1. It refers to the uniformity in grains and texture.

2. It is the amount of moisture present in pastry products which
contribute in the moistness and softness of pastries.
3. It refers to the form and shape to a pastry product after baking.
4. It stimulates sense of sight and enhanced appetite.
5. It is a physical sensation in the mouth caused by food.
 ANSWER KEY 2.2-4

1. Consistency
2. Moisture content
3. Appearance
4. Color of the Product
5. Mouth feel
 Information Sheet 2.2-5

OCCUPATIONAL HEALTH AND SAFETY

Learning Objectives:
After reading this INFORMATION SHEET, YOU MUST be able to:
1. differentiate hazard from risk;
2. enumerate types of hazard and risk in workplace and
3. discuss hazard and risk in workplace.

Introduction:
Occupational safety and health (OSH), also commonly referred to
as occupational health and safety (OHS), occupational health, or workplace
health and safety (WHS), is a multidisciplinary field concerned with
the safety, health, and welfare of people at work. 
The goals of occupational safety and health programs include
fostering a safe and healthy work environment. OSH may also protect co-
workers, family members, employers, customers, and many others who
might be affected by the workplace environment. In the United States, the
term occupational health and safety is referred to as occupational health
and occupational and non-occupational safety and includes safety for
activities outside of work.
___________________________________________________________________________
HAZARD
A Hazard is a potential source of harm or
adverse health effect on a person or
persons’.

RISK
Risk is the likelihood that a person may
be harmed or suffers adverse health
effects if exposed to a hazard.

PHYSICAL HAZARD
 This is the most common type of workplace hazards. Examples of
physical hazards include slips, trips,
falls, exposure to loud noises, working
from heights, vibrations, and
unguarded machinery.

CHEMICAL HAZARD
Is a type of occupational
hazard caused by exposure
to chemicals in the workplace.
Exposure to chemicals in the
workplace can cause acute or long-
term detrimental health effects. There
are many types of hazardous
chemicals, including neurotoxins,
immune agents, dermatologic agents,
carcinogens, reproductive toxins,
systemic toxins, asthmagens, pneumoconiotic agents, and sensitizers. These
hazards can cause physical and/or health risks. Depending on chemical,
the hazards involved may be varied, thus it is important to know and apply
the PPE especially during the lab.

ERGONOMIC HAZARD

An ergonomic hazard is a physical

factor within the environment that harms
the musculoskeletal system. Ergonomic
hazards include themes such as repetitive
movement, manual handling,
workplace/job/task design, uncomfortable
workstation height and poor body
positioning.

Ergonomics is the study of how a workplace, the

equipment used there and the work environment itself can best be designed
for comfort, efficiency, safety and productivity. Often we can improve our
levels of comfort and productivity with relatively simple changes.

Although ergonomics is a broad field, the main areas of concern for

workplaces and employees will often relate to:

 workstations (sitting and standing)

  equipment layout and operation
 computer systems
 noise
 lighting
 thermal comfort
 maintenance tasks performed on plant items.

BIOLOGICAL HAZARD
Also known as biohazards, refer
to biological substances that pose a threat to the
health of living organisms, primarily that of
humans. This can include samples of
a microorganism, virus or toxin (from a
biological source) that can affect human health.
It can also include substances harmful to other
animals.

PSYCHOLOGICAL HAZARD
A psychosocial hazard is any occupational hazard that affects
the psychological well-being of workers, including their ability to participate
in a work environment among other
people. Psychosocial hazards are related to
the way work is designed, organized and
managed, as well as the economic and
social contexts of work and are associated
with psychiatric, psychological and/or
physical injury or illness.
Linked to psychosocial risks are
issues such as occupational
stress and workplace violence which are
recognized internationally as major
challenges to occupational health and safety.
Work-related stress, whose causal factors include excessive working
time and overwork, Violence from outside the organization, Bullying, which
may include emotional and verbal abuse, physical abuse which include
sexual abuse.
SELF-CHECK 2.2-5

ENUMERATION: Answer the following questions. Provide an answer sheet

for your answer.

1-5. What are the types of hazards in the workplace?

6-10. What are the different types of hazardous chemical?
11-13. What are the three (3) samples of microorganisms?
14-16. What are the factors that affects psychological well-being of workers?
17-20. What are the different examples of physical hazard?

ANSWER KEY 2.2-5

1. Physical Hazard
2. Chemical Hazard
3. Ergonomic Hazard
4. Biological Hazard
5. Psychological Hazard
6. Neurotoxins
7. Immune agents
8. Dermatologic agents
9. Carcinogens
10. Reproductive toxins
11. Fungi
12. Toxins
13. Virus
14. Bullying
15. Verbal abuse
16. Physical abuse
17. Slips
18. Trips
19. Falls
20. Loud Noises

Evidence Plan
Competency BREAD AND PASTRY PRODUCTION NC II
standard:
Unit of PREPARE AND PRODUCE PASTRY PRODUCTS
competency:
Ways in which evidence will be collected:
Demonstration & Questioning
Observation & Questioning

[tick the column]

Third Party Report
Portfolio
Written

The evidence must show that the trainee…

Ingredients required are selected, measures and
weighed according to recipe or production
requirements and established standards and
procedures.

Variety of pastry products are prepared

according to standard mixing
procedures/formulation/recipes and desired
product characteristics.

Appropriate equipment are used according to

required pastry products and standard
operating procedures.

Pastry products are baked according to

techniques and appropriate conditions; and
enterprise requirements and standards.

Required oven temperature are selected to bake

goods in accordance with the desired
characteristics, standard recipe specifications
and enterprise practices.

*Required and appropriate fillings and

coating/icing, glazes and decorations are
prepared for variety of pastry products  
according to standard recipes, enterprise
standards and/or customer preferences.
*Pastry products are filled and decorated as
required and appropriate in accordance with
standard recipes and/or enterprise standards  
and customer preferences.

*Pastry products are finished according to

desired product characteristics.  

*Baked pastry products are presented according

to established standards and procedures.  

Packaging materials are selected according to

types, kinds and classification of pastry
products.

Shelf-life of baked pastry products are

determined according to established standards
and procedures.
 Pastry products are stored according to
established standards and procedures.

Appropriate packaging are selected for the

preservation of product freshness and eating
characteristics.

NOTE: *Critical aspects of competency

 TABLE OF SPECIFICATION

Objectives/Content Percentage
Knowledge Comprehension Application
area/Topics of test

Regular and Special

Fillings and
Coating/Icing, 5% 5% 5% 15%
Glazes and
Decorations

Decorative
Techniques and 5% 5% 5% 15%
Rules for Garnishing

Tools and Materials

in Decorating,
5% 10% 10% 25%
Finishing and
Presenting

Standards and
Procedures in
Decorating,
5% 5% 5% 15%
Finishing and
Presenting Pastry
Products

Occupational Health
5% 5% 20% 30%
and Safety

TOTAL 25% 30% 45% 100%

ITEM ANALYSIS

Objectives/Content # of test
Knowledge Comprehension Application
area/Topics item

Regular and Special

Fillings and
Coating/Icing, 1 1 1 3
Glazes and
Decorations

Decorative
Techniques and 1 1 1 3
Rules for Garnishing

Tools and Materials

in Decorating,
1 2 2 5
Finishing and
Presenting

Standards and
Procedures in
Decorating,
1 1 1 3
Finishing and
Presenting Pastry
Products

Occupational Health
1 1 4 6
and Safety

TOTAL 5 6 9 20 items

Written Test

Name:___________________________ Date:_________________ Score:___________

Multiple Choice: Read the questions carefully. Write the letter of your
choice on a separate sheet.
1. What is the most versatile cake toppings and fillings that covers an array
of cake toppings?
a. Flour Buttercream
b. Meringue Buttercream
c. Buttercream
d. Chocolate Ganache Filling
2. What is the French word of tuile?
a. Tale
b. Tile
c. Tiles
d. Teyl
3. What is a kitchen device that uses a gear-driven mechanism to rotate a
set of beaters in a bowl?
a. Hand Mixer
b. Beater
c. Commercial Mixers
d. Electric Mixer
4. Amount of moisture present in pastry products which contribute in the
moistness and softness of pastries.
a. Appearance
b. Consistency
c. Moisture Content
d. Mouth Feel
5. It is a potential source of harm or danger.
a. Risk
b. Chemical Hazard
c. Biological Hazard
d. Hazard

6. How many cups of sugar needed to prepare basic milk glaze?

a. 3 cups
b. 4 cups
c. 1 cup
d. 2 cups
7. How many inches of base to make rose base flower?
a. 2 inches
 b. 1 ½ inches
c. 4 inches
d. 3 inches
8. Where is spatula used?
a. Flatten the surface
b. Spreading a substance onto a flat surface
c. For leveling
d. For cutting
9. Where is baking sheet used?
a. Baking bread rolls, pastries and cookies
b. Baking cakes
c. Baking Rolls
d. Baking Breads
10. How is consistency in the product achieved?
a. Uniformity in grains and texture
b. Food Presentation
c. Baking Techniques
d. Baking Procedures
11. How will you lessen hazard and risk in a workplace area?
a. Wear Personal Protective Equipment
b. Group Orientation
c. Familiarize the area
d. Know the dangerous area
12. How will Physical Hazard be avoided?
a. Proper lifting of an object
b. Do not work
c. Rest for awhile
d. Sleep
13. Physical Hazard are composed of what?
a. Stressed
b. Over work
c. Over thinking
d. Slips, Trips and Falls
14. How does chemical hazard eliminate in a workplace?
a. Proper keeping and segregation of materials
b. Avoid entering chemical room
c. Do not work
 d. Use hand gloves

True or False: Write TRUE if the statement is correct and FALSE if it is

wrong. Use a separate sheet for your answer.

15. Sugar is the most important ingredient in all types of frosting.

16. Garnishing is an art that can easily be acquired by simple rules.

17. Pastry bag is used for holding cake mixture.

18. Sheet of plastic is literally the most basic sheet pan.

19. Variety of pastry products are prepared according to standard operating

procedures.

20. OHS does not focus on the safety and healthy work environment.

Answer Key

Multiple Choice:
1. C

2. B

3. C

4. C

5. D

6. D

7. B
8. B

9. A

10. A

11. A

12. A

13. D

14. A

True or False:
15. True

16. True

17. False

18. False

19. True

20. False

Performance Test

Specific Instruction for the Candidate

Qualification Bread and Pastry Production NC II

Unit of Competency Prepare and Produce Pastry

Product

General Instruction: Given the tools and equipment, you should be able to:

 choose the appropriate design using the edible garnish or decoration,

proper silverware and correct platting.;

 make an appropriate filling for the pastry product,

 decorate or garnish the key lime pastry or other pastry products

according to industry standard and

 do the perform test in one (1) hour time.

Steps/ Instructions:

1. Perform Mis en place.

2. Observe hygiene and sanitation

3. Wear PPE.

4. Prepare the pastry product.

5. Make an appropriate filling for the pastry product.

6. Sketch a design for pastry decoration.

7. Choose the appropriate decoration or garnish.

8. Decorate the pastry product.

9. Present the output in the quality control area for evaluation.

10. Observe OHS.

Note:

 You will be rated according to the standard criteria.

List of Tools:

 Pastry tips

 Pastry bag

 Knife

 Spatula

 Rubber Scraper

 Disposable hand gloves

 Fruits and candies

List of Equipment: Mixer

List of Materials: butter, sugar, milk, key lime pie or any available baked
pie
 Performance Criteria Checklist for Performance Test

Name:______________________ Date of Assessment:____________

CRITERIA
YES NO
Did you….
1. prepare all the needed tools and materials before
the activity?
2. apply the correct standard procedures in
decorating Swiss roll?
3. use the correct tools properly?
4. present your product according to the correct
standards?
5. observe occupational health and safety while doing
the activity?
6. wear complete PERSONAL PROTECTIVE
EQUIPMENT (PPE)?
7. wash the tools and clean the working area after
the activity?

QUESTIONING TOOL
 Satisfactory
Questions to probe the candidate’s underpinning knowledge
response
Extension/Reflection Questions Yes No
1. How will you know that the customer is satisfied in their
needs?  

2. How will you identify the variety of fillings that a customer

prefers?  
Safety Questions
3. Why do you need to familiarize the Safety Precaution in a  
workplace area?
4. Why do you need to wear the PERSONAL PROTECTIVE  
EQUIPMENT (PPE) during the laboratory?
Contingency Questions
5. What will you do if there is a fire accident in your workplace  
area?
6. What will you do if there is a shortage of ingredients in your  
demonstration?
Job Role/Environment Questions  
7. Why do we have to empty trash cans after the laboratory?  
8. How will you maintain your willingness to do the job assigned  
to you?
Rules and Regulations  
9. Why do you need to use the proper tools and equipment  
during the demonstration?
10. Why is it important to follow the allotted time during the  
procedure?
The candidate’s underpinning  Satisfactory  Not
knowledge was: Satisfactory
Expected Answer for Questioning Tool
Satisfactory
Questions to probe the candidate’s underpinning knowledge
response
Extension/Reflection Questions Yes No
1. By means of, asking the customer if they are happy and
satisfy in their needs.  

2. Ask the customer for a suggestion of what they’re really

preferred.  
Safety Questions
3. They need to familiarize the Safety Precaution in workplace  
area because in case of emergency they will know what
they’re going to do.
4. They need to wear the PROPER PROTECTIVE EQUIPMENT to  
avoid the unnecessary objects to the products and for their
safety during the laboratory.
Contingency Questions
5. Keep calm and do not panic, get the fire extinguisher to  
control the fire or if you do not know how to use ask for the
assistant and inform the trainer.
6. Ask to the trainer for the ingredients that you need in a good  
manner.
Job Role/Environment Questions  
7. To avoid unpleasant smell and contamination in the  
laboratory area.
8. Be a responsible with all the task and duties that assigned to  
you and do it without hesitation.
Rules and Regulations  
9. To produce the product according to its standard and have  
appropriate characteristics.
10. It is important to follow the allotted time during the  
procedure so that you can concentrate to the next thing that
you need to do.
The candidate’s underpinning  Satisfactory  Not
knowledge was: Satisfactory
Inventory of Training Resources
Qualification Title: BREAD AND PASTRY PRODUCTION NC II

Resources for Skills practice of Competency #1

______________________________
 Supplies and Materials As per TR As per Remarks
Inventory

Paper cups 12 pcs 10 pcs Incomplete

Tulip paste 5 pcs 5 pcs Complete

Sugar lace 12 pcs 10 pcs Incomplete

Pineapple juice 5 cans 5 cans Complete

TRAINING MATERIALS: Complete

Wilton decorating magazine, video 5 pcs 4pcs For

reproducti
on

Good Housekeeping Baking Book 5 pcs 5 pcs Complete

 Tools As per TR As per Remarks

Inventory

Measuring cup, solid 12 pcs 12 pcs Complete

Measuring cup, liquid (250 & 500 12 pcs 12 pcs Complete

ml)

Measuring spoon 25 pcs 25 pcs Complete

Cake turn table 3 pcs 3 pcs Complete

Decorating tips 20 pcs 20 pcs Complete

Rolling pins 6 pcs 6 pcs Complete

Pie pan sizes 6, 8, 10 6 pcs 6 pcs Complete

Sheet pans 6 pcs 6 pcs Complete

Pie cutter 6 pcs 6 pcs Complete

Rubber scrapper 6 pcs 6 pcs Complete

Palette knife 6 pcs 6 pcs Complete

Cake stand with tier 6 pcs 6 pcs Complete

Cake pillars 6 pcs 6 pcs Complete

Sauce pan, s/s 6 pcs 6 pcs Complete

Ladles s/s 6 pcs 6 pcs Complete

Knives s/s with plastic handle 6 pcs 6 pcs Complete

Chopping board, color coded 6 pcs 6 pcs Complete

Scale 2, 10 kgs 6 pcs 6 pcs Complete

Grater 6 pcs 6 pcs Complete

Wooden spoons 6 pcs 6 pcs Complete

Beaters 6 6 pcs Complete

Mixing bowl ( 6 pcs per set) 12 sets 12 sets Complete

Wire whisk 6 pcs 6 pcs Complete

Muffin pan, small 6 pcs 6 pcs Complete

Muffin pan, medium 6 pcs 6 pcs Complete

Muffin pan, big 6 pcs 6 pcs Complete

Loaf pan, small 6 pcs 6 pcs Complete

Loaf pan, medium 6 pcs 6 pcs Complete

Loaf pan, big 6 pcs 6 pcs Complete

Rectangular pan 1x8x8 4 pcs 4 pcs Complete

Round pan 6,8, 10, 12, 14, 16 6 pcs 6 pcs Complete

Pie pan 6 pcs 6 pcs Complete

Flour sifter 6 pcs 6 pcs Complete

Strainer 6 pcs 6 pcs Complete

Double boiler 3 pcs 3 pcs Complete

Piping bags 3 pcs 2 pcs For

replenishm
ent
Coupler 4 pcs 4 pcs Complete
 Equipment As per TR As per Remarks
Inventory
Refrigerator 1unit 1unit Complete
 Note: In the remarks section, remarks may include for repair, for
replenishment, for reproduction, for maintenance etc.

Prepared by:
JANELLE R. CARRASCAL

WORKSHOP LAYOUT
L=15M W=11M RESTROOM
FIRE
EXIT Endnotes
SUPPORT ROOM
QUALITY
CONTROL
AREA
 http://www.oldandsold.com/articles02/food1.shtml

https://www.thehomechannel.co.za/seasonal-garnishes/

https://tuile.co.uk/

http://greensofdevon.com/ideas-garnishes.php

https://www.pinterest.ph/pin/60798663689351442/
FIRE
EXIT
http://artchocolat.com/wp-content/uploads/2018/04/Chocolate-
Feathering.jpg

https://www.wilton.com/how-to-make-icing-roses/WLTECH-129.html

http://www.chefeddy.com/2011/05/tuile-designs/

https://www.indiamart.com/proddetail/freeze-dried-fruits-16352431512.html

http://blog.kaggle.com/2012/02/23/new-joiners-at-kaggle/

https://www.bbc.com/food/techniques/how_to_pipe_chocolate_decorations

https://chefiso.com/p/colored-mirror-glaze-recipe/

https://www.bhg.com/recipes/desserts/pies/key-lime/how-to-make-key-
lime-pie/

https://blog.udemy.com/baking-tools-equipment-and-their-uses/

https://en.wikipedia.org/wiki/Pastry_bag

DepEd Learner’s Module -FBS

ENDNOTES

https://www.myrecipes.com › Breakfast And Brunch

https://en.wikipedia.org/wiki/Pastry

https://www.allrecipes.com/recipes/346/bread/pastries/
www.breadworld.com/education/baking-ingredients/

https://www.slideshare.net/.../learning-module-in-bread-and-pastry-
productionuc2-pre...

https://www.slideshare.net/.../learning-module-in-bread-and-pastry-
productionuc2-pre...