Professional Documents
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MATERIAL
Remember to:
When you feel confident that you have sufficient practice, ask your
trainer to evaluate you. The results of your assessment will be
recorded in your Progress Chart and Accomplishment Chart.
List of Competencies
Preparing and
1 Prepare and produce producing bakery TRS741379
bakery products products
Preparing and
2 Prepare and produce producing TRS741380
pastry products pastry products
Introduction
Learning Outcomes:
Assessment Criteria:
CONTENTS:
1. Culinary and technical terms related to pastry products
2. Baking equipment
3. Mixing procedures/formulation/recipes and desired product
characteristics of variety pastry product
ASSESSMENT CRITERIA:
1. Ingredients required are selected, measured and weighed according
to recipe or production requirements and established standards and
procedures.
2. Variety of pastry products are prepared according to standard
mixing procedures/formulation/ recipes and desired product
characteristics.
3. Appropriate equipment are used according to required pastry
products and standard operating procedures.
4. Pastry products are baked according to techniques and appropriate
conditions; and enterprise requirement and standards.
5. Required oven temperatures are selected to bake goods in
accordance with the desired characteristics, standards recipe
specifications and enterprise practices.
CONDITION:
Trainees must be provided with the following:
Equipment:
Oven
Electric mixer
Tools/Materials:
2. TRAINING MATERIALS
Competency Based Learning Materials
Competency Standard
Training Regulations
Competency Based Curriculum
Labels
Assessment Methods:
Oral questioning
Written examination
Direct observation
Demonstration
Learning Outcome #1
Learning Objectives:
Pastry Terms:
Custard
A liquid that is thickened or set by the coagulation of egg protein.
Buttercream
An icing made of butter and/or shortening blended with confectioners'
sugar or sugar syrup and sometimes other ingredients.
Batter
A semiliquid mixture containing flour or other starch, used for the
production of such products as cakes and breads and for coating products
to be deep-fried.
Caramelization
The browning of sugars caused by heat.
Cocoa Butter
A white or yellowish fat found in natural chocolate.
Dredge
To sprinkle thoroughly with sugar or another dry powder.
Lean Dough
A dough that is low in fat and sugar.
Pastry Flour
used for pastries and cookie.
Molasses
Heavy brown syrup made from sugar cane.
Marble
To partly mix two colors of cake batter or icing so that the colors are in
decorative swirls.
Marshmallow
A light confection, icing, or filling made of meringue and gelatin.
Pastry Cream
A thick custard sauce containing eggs and starch.
Date Developed: Document No.
November 9,2015 _____
PREPARING AND Issued by:
PRODUCING PASTRY Page 10 of 54
PRODUCTS
Developed by:
JOAN A. VIZCONDE Revision # 00
Petit Four
A delicate cake or pastry small enough to be eaten in one or two bites.
Biscuit
A batter made of egg whites and yolks that are whipped separately, and then
folded together.
Pulled sugar
is placed on a pump that is then used to blow air into the sugar in a process
much like glassblowing; as air is being pumped, the sugar is sculpted into
the desired shape and rotated to keep it from becoming misshapen. Fans are
used to cool the blown sugar in order to avoid cracking.
Brioche
Yeast bread enriched with eggs and butter; brioche is created in various
shapes, and it may also be stuffed with various items, such as nuts, raisins,
other dried fruit or cheese.
Coulis
Fruit purée strained to a thin consistency and sweetened with sugar syrup.
Crème patisserie
Custard made from eggs, milk, sugar and corn starch or flour and then
enriched with butter and flavoured with vanilla; most often used in fruit
tarts and cream puffs.
Dacquoise
Type of meringue that incorporates flour and nut meal (typically hazelnut
and/or almond) and is frequently used to make cakes and pastries.
Fondant
Mixture of water, sugar and glucose that is brought to a boil, then worked
into a white paste
Ganache
Filling or coating made from heavy cream and butter.
Macarons
This is a sandwich cookie made with two feather-light meringues held
together by ganache, buttercream or preserves. The meringues for macarons
are generally made with almonds, egg whites and sugar, and they may be
accented with a range of flavors, which are generally reflected in their pastel
coloring.
Marzipan
Mixture of almond paste, sugar and corn syrup molded to make candies and
ornaments or rolled into a sheet and used to cover cakes.
Meringue
IDENTIFICATION
IDENTIFICATION:
1. Ganache
2. Cocoa butter
3. Batter
4. Caramelization
5. Mousse
6. Patisserie
7. Meringue
8. Biscuit
9. Fondant
10. Petit four
Baking Equipment
1. Baking wares – are made of glass or metal containers for batter and
dough with various sizes and shapes.
Cake pans - comes in different sizes and shapes and may be round
square rectangular or heart shaped.
12. Paring knife – is used to pare or cut fruits and vegetables into
different sizes.
14. Pastry blender – has a handle and with wire which I used to cut fat
or shortening in the preparation of pies, biscuits or doughnuts.
27. Wooden spoon – is also called mixing spoon which comes in various
sizes suitable for different types of mixing
OVENS
1. RACK OVEN is a large oven into which entire racks full of sheet pans
can be wheeled for baking.
SELF-CHECK 2.1-2
A B
Supplies/Tools:
Butter
Cocoa powder/sweetened chocolate bar
Milk
Mixing Bowls
Measuring Cups Solid and Liquid
Measuring Spoons
Spatula
Rubber Scraper
Double boiler
Steps/Procedure:
1. Read the given recipe carefully and list down all the tools that you
need to prepare in order to finish the activity.
2. Look for the appropriate tools in the equipment circulation area.
3. Prepare the tools in your demonstration area for checking.
4. Present the identified tools to your trainer.
Assessment Method:
Demonstration
CRITERIA YES NO
Learning Objectives:
Creaming Method
This is the most common of the methods. The creaming method
alternately adds the dry and liquid ingredients to the fat mixture. This
ensures all the liquid will be absorbed into the batter as if there is a high
amount of butter or shortening, the liquid has a natural tendency to
separate and the flour will help bind it into the batter.
Example recipe is Butter cake
Sponge Method
Sponge cakes use egg yolks and or whole eggs that are whipped with
sugar until very thick foam is created. Heating the eggs or yolks with
the sugar will result in greater volume. A typical genoise cake will use
this method, and the egg foams are the typically the only leavening.
Example recipe is sponge cake
Chiffon Method
Chiffon-style cakes can use egg white foam, but are not fat-free, and
some recipes call for additional eggs or yolks inside the batter.
Additional melted butter or a vegetable oil is added to the mix for
Date Developed: Document No.
November 9,2015 _____
PREPARING AND Issued by:
PRODUCING PASTRY Page 28 of 54
PRODUCTS
Developed by:
JOAN A. VIZCONDE Revision # 00
richness, and the leavening isn't solely relied upon by the egg foams;
they do contain chemical leavenings such as baking powder.
Example recipe is Orange chiffon cake
SELF-CHECK 2.1-3
TRUE or FALSE
_________2. Chiffon method can use egg white foam, but are not fat-free,
and some recipes call for additional eggs or yolks inside the batter
_________3. Sponge method this is the method for creating angel food cakes.
These cakes use no fat, and are leavened with whipped egg whites.
_________4. Two-Stage Method this method is great for cakes with a large
amount of sugar and the resulting batter is generally thinner than other
types.
1. T
2. T
3. F
4. T
5. T
Performance Objectives:
Equipment:
Oven
Electric Mixer
Materials/Ingredients:
2-1/2 cups cake flour, sifted
3 tsp. baking powder
3/4 cup sugar
1/2 tsp. salt
1/2 cup oil
7 egg yolks, at room temperature
1 tsp. vanilla
3/4 cup cold water
7 egg whites, at room temperature
1/2 tsp. cream of tartar
3/4 cup sugar
Tools:
Tube Center Pans
Flour Sifter/Strainer
Mixing Bowls
Measuring Cups Solid and Liquid
Measuring Spoons
Pastry Brush
Rubber Scraper
Timer
Match/Igniter
STEPS/PROCEDURES
Procedure:
Procedure:
1. Sift together the flour, sugar, baking powder and salt in a bowl.
2. Make a well at the center and add oil, egg yolks, water and vanilla.
Beat until smooth and no lumps occur. Set aside.
3. Using a stand mixer or electric hand mixer, beat egg whites until
frothy. Add the cream of tartar. Continue to beat on high until soft
Date Developed: Document No.
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PRODUCING PASTRY Page 33 of 54
PRODUCTS
Developed by:
JOAN A. VIZCONDE Revision # 00
peaks begin to form. Add sugar very gradually and continuously
beating until meringue is glossy and stiff.
4.Gently fold the egg yolk mixture into the meringue until well
blended, ensuring that you scrap the bottom of the bowl as you
5. pour into prepared ungreased tube pan.
6. Bake until golden and middle springs back when touched for about
45 minutes.
7. Invert onto the neck of a bottle.
8. Cool completely upside down.
Scoring
Performance Criteria
1 2 3 4 5
1.1 Required ingredients are selected, measured and
weighed according to recipe or production
requirements and established standards and
procedures.
1.2 A variety of pastry products are prepared
according to standard mixing
procedures/formulation/ recipes and desired
product characteristics.
5 - Excellently Performed
4 - Very Satisfactorily Performed
3 - Satisfactorily Performed
2 - Fairly Performed
1 - Poorly Performed
CONTENTS:
Regular and special fillings and coating/icing, glazes
and decorations
ASSESSMENT CRITERIA:
1. Required and appropriate fillings and coating/icing, glazes and
decorations for pastry products are prepared according to standard
CONDITION:
Trainees must be provided with the following:
Equipment:
• Oven
• Electric mixer
Tools/Materials:
• 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
Training Materials
• Competency Based Learning Materials
• Competency Standard
• Training Regulations
• Competency Based Curriculum
• Labels
Assessment Methods:
• Lecture/Discussion
Date Developed: Document No.
November 9,2015 _____
PREPARING AND Issued by:
PRODUCING PASTRY Page 37 of 54
PRODUCTS
Developed by:
JOAN A. VIZCONDE Revision # 00
• Demonstration
• Observation
LEARNING EXPERIENCES
Learning Outcome #2
Performance Objectives:
Equipment:
Electric Mixer
Materials/Ingredients:
2.Pastry products are filled and decorated, where required and appropriate,
in accordance with standard recipes and/or enterprise standards and
customer preferences
Are pastry products filled and decorated with standard
recipes and costumers’ preferences
3.Pastry products are finished according to desired product characteristics
Scoring
Performance Criteria
1 2 3 4 5
2.1 A variety of fillings and coating/icing,glazes and
decorations for pastry products are prepared
according to standard recipes, enterprise standards
and/or customer preferences
2.2 Pastry products are filled and decorated, where
required and appropriate, in accordance with standard
recipes and/or enterprise standards and customer
preferences
2.3 Pastry products are finished according to desired
product characteristics
CONTENTS:
Standards and Procedures in storing pastry products.
ASSESSMENT CRITERIA:
1. Packaging materials are selected according to types, kinds and classification
of pastry products
2. Shelf life of baked pastry products are determined according to established
standards and procedures
3. Pastry products are stored according to established standards and
procedures.
4. Packaging are selected appropriate for the preservation of product freshness
and eating characteristics.
CONDITION:
Trainees must be provided with the following:
Equipment:
Refrigerator
Tools/Materials:
Packaging and labeling materials
Pastry products
Containers
Display cabinet
Training Materials
Competency Based Learning Materials
Competency Standard
Training Regulations
Competency Based Curriculum
Labels
Assessment Methods:
Oral questioning
Written examination
Direct observation
Demonstration
Learning Outcome #3
Storing Pastry
Products
Note: All products that are kept overnight should be closely inspected and
tested prior to being used. It is ultimately the supervisor’s responsibility to
make sure that the product has held up overnight and meet the storing
standard of pastry products. If there is any question the product should be
discarded.
Cakes & Pies (including cake balls, cupcakes, and pie pockets):
1. Cakes should be cut as needed to keep them from drying out. A piece of
parchment paper, or plastic wrap should be placed on the inside of the cut
after a slice of cake has been removed to prevent drying out.
2. Cakes & Pies may be sold day old if they are stored in the refrigerator
overnight. They should not be covered because the plastic wrap will make a
mess of the top. Exposed areas where slices have been removed should be
covered with parchment paper, or plastic wrap.
Note:
Cheesecake and all pies should also be stored in the refrigerator during the
day.
Cookies:
1. Cookies should be displayed so that there is minimal risk of them
breaking. Frosted Sugar Cookies and
Pumpkin Chocolate Chip Cookies should never be stacked.
2. Cookies may be sold day old provided that they are stored overnight at
room temperature and wrapped
tightly with plastic wrap or covered with a bun pan cover.
SELF-CHECK 2.3-4
Equipment/Supplies/Tools:
Cake board/box
Aluminum foil
Refrigerator
Steps/Procedure:
1. Wait until your cake has completely cooled after baking before storing
Date Developed: Document No.
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PRODUCING PASTRY Page 50 of 54
PRODUCTS
Developed by:
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it in the refrigerator. Allow the cake about two hours to reach room
temperature.
2. Remove the cake from its cake board Wrap the cake board in
aluminum foil to prevent the cake from taking on a cardboard taste
while it rests in the refrigerator. Place the cake back on the
aluminum-wrapped cake board.
3. Chill the uncovered cake for 15 minutes in the refrigerator to harden
the icing.
4. Wrap the entire cake in a loose plastic wrap after the icing has
hardened.
5. Place your cake in a cake box, Clear a space in your refrigerator and
place the cake on a rack near the middle.
6.
Assessment Method:
Demonstration
Scoring
Performance Criteria
1 2 3 4 5
3.1 Pastry products are stored according to
established standards and procedures
3.2 Packaging are selected appropriate for the
preservation of product freshness and eating
characteristics
5 - Excellently Performed
4 - Very Satisfactorily Performed
3 - Satisfactorily Performed
Date Developed: Document No.
November 9,2015 _____
PREPARING AND Issued by:
PRODUCING PASTRY Page 52 of 54
PRODUCTS
Developed by:
JOAN A. VIZCONDE Revision # 00
2 - Fairly Performed
1 - Poorly Performed
REFERENCES:
https://en.wikipedia.org/wiki/Pastry
http://www.pbs.org/pov/kingsofpastry/glossary.php
https://quizlet.com/2133770/pastry-terms-flash-cards/
https://www.google.com.ph/#q=baking+tools+and+equipment+and+their+uses
http://pastrysampler.blogspot.com/2012/06/basic-cake-mixing-methods.html
http://bakingfundamentals.blogspot.com/2007/02/flour-batter-method.html
https://www.usu.edu/dining/files/uploads/P_P_Bakery_Commissary/404_Baker_Product_Ha
ndling_Procedure_-_August_2013.pdf
http://www.stilltasty.com/fooditems/index/17903