Yeast Based Product

PENGALAMAN PEMBELAJARAN
LE 01 : OBTAIN YEAST BASED PRODUCT RECIPES
OBJEKTIF MEMBOLEH
Obtain yeast based product recipe using selected menu so that types of yeast based product menu and
recipes identified, yeast based product recipes interpreted, good organizational and time management skills
demonstrated in accordance with Standard Operating Procedure
NO. AKTIVITI PEMBELAJARAN ARAHAN KHAS
1. Read Information Sheet (Kertas Penerangan) Refer to Assessment Assessor/

L-041-2/M11/P(1/1) Instructor
Yeast based product (Rujuk Pegawai penilai/ pengajar)
- Yeast based product recipes
2. For additional references refer to: Refer to Librarian

(Rujuk Pustakawan di pusat
Christopher Styler(2006), Working the Plate: The Art sumber)
of Food Presentation, John Wiley & Sons Inc. ISBN
13-9780471479390.
Eugen Pauli 2nd eds.(1989), Classical Cooking: The
Modern Way, Van Nostrand Reinhold Book. ISBN 0-
442-27206-5.
M Wayne Gisslen 6th eds. (2006), Professional
Cooking, John Wiley & Sons Inc. ISBN 13-
9780471202028.
DVD Norman Weinstein & Mark Thomas(2008),
Mastering Knife Skills: The Essential Guide to the
Most Important Tools in your Kitchen.
3. After completing the revision and approved by the assessor Refer to Assessment Assessor/
/instructor continue to LEARNING EXPERIENCE (LE ) 02 Instructor
(Rujuk Pegawai penilai/ pengajar)
LE 02 : SELECT EQUIPMENT AND UTENSILS
OBJEKTIF MEMBOLEH (ENABLING OBJECTIVE)

Select kitchen utensils and equipment using standard recipes so that tools and equipment are determined,
utensils and equipment are used in accordance with Standard Operating Procedure
1. Read Information Sheet(Kertas Penerangan) Refer to Assessment Assessor/

- Equipment and utensils

Christopher Styler(2006), Working the Plate: The sumber)
Art of Food Presentation, John Wiley & Sons Inc.
ISBN 13-9780471479390.
442-27206-5.
9780471202028.
DVD Norman Weinstein & Mark Thomas(2008) ,
2
LE 03 : SELECT YEAST BASED PRODUCT INGREDIENTS
OBJEKTIF MEMBOLEH
Select yeast based product ingredients using standard recipes so that types of yeast based product
ingredients determined, standard weights and measures utilized, proper scaling and measurement
techniques demonstrated in accordance with Standard Operating Procedure

(

- Ingredients

Christopher Styler(2006), Working the Plate: The sumber)
Art of Food Presentation, John Wiley & Sons Inc.
ISBN 13-9780471479390.
442-27206-5.
9780471202028.
3
LE 04 : EXECUTE DRY AND MOIST HEAT COOKING DISHES
OBJEKTIF MEMBOLEH
Execute yeast based product production using standard recipes so that method of producing yeast based
product determined, cooking time determined, portioning and presentation techniques applied in
accordance with Standard Operating Procedure

Yeast based products (Rujuk Pegawai penilai/ pengajar)
- Yeast based products preparation
- Preparation and baking duration
2. Answer all the questions in the Information Sheet(Kertas Refer to Assessment Assessor/
Penerangan) L-041-2/M11/P(1/1) Instructor

Christopher Styler(2006), Working the Plate: The Art sumber)
of Food Presentation, John Wiley & Sons Inc. ISBN
13-9780471479390.
442-27206-5.
9780471202028.
4. Answer all the questions in the Assignment Sheet(Kertas Refer to Assessment Assessor/
Tugasan) L-041-2/M11/T(1/1) Instructor
5. Attend to training kitchen for demo session. Refer to the Refer to Assessment Assessor/
schedule. Instructor
6. For practical, refer to the Work Sheet(Kertas Kerja) use Refer to Assessment Assessor/
checklist for Self Performance Assessment. Instructor
L-041-2/M11/K (1/6) :Prepare White Bread (Rujuk Pegawai penilai/ pengajar)
L-041-2/M11/K (2/6) :Prepare French Bread
L-041-2/M11/K (3/6) :Prepare Hard Roll
L-041-2/M11/K (4/ 6):Prepare Soft Roll
4
L-041-2/M11/K (5/6) :Prepare Danish Pastry
L-041-2/M11/K (6/6) :Prepare Croissant
7. Ready to assess M11 Yeast Based Products Refer to Assessment Assessor/

  Knowledge Assessment Instructor
  Performance Assessment. (Rujuk Pegawai penilai/ pengajar)
Consist of six (6) set choose either one (1).

8. After completing all the assignment and approved by the
assessor /instructor continue to M12.
5
BAHAGIAN PEMBANGUNAN KURIKULUM
KEMENTERIAN PENDIDIKAN MALAYSIA
ARAS 4-8, BLOK E9
KOMPLEKS KERAJAAN PARCEL E,
PUSAT PENTADBIRAN KERAJAAN PERSEKUTUAN,
62604 PUTRAJAYA
KERTAS PENERANGAN
KOD DAN NAMA
PROGRAM L-041-2 DEMI CHEF
TAHAP LEVEL 2
NO DAN TAJUK MODUL MODULE 11 YEAST BASED PRODUCTS

NO DAN PERNYATAAN
07.05 PREPARE YEAST BASED PRODUCTS
TUGASAN
LE 01OBTAIN YEAST BASED PRODUCTS RECIPES.
NO DAN PENGALAMAN LE 02SELECT UTENSILS AND EQUIPMENT
PEMBELAJARAN/ LE 03SELECT YEAST BASED PRODUCTS INGREDIENTS
LANGKAH LE 04EXECUTE YEAST BASED PRODUCTS
PRODUCTION.
PRODUCE YEAST BASED PRODUCTS USING UTENSILS,
EQUIPMENT AND RECIPES SO THAT YEAST BASED
PRODUCTS RECIPES OBTAINED, UTENSILS,
OBJEKTIF MODU EQUIPMENT AND INGREDIENTS SELECTED, YEAST
BASED PRODUCTS PREPARATION ARE EXECUTED IN
ACCORDANCE WITH STANDARD OPERATING
PROCEDURE
NO KOD L-041-2 / M11 / P(1/1) Muka / : 1 Drp / Of : 28
TAJUK : YEAST BASED PRODUCTS
The purpose of this module is to give explanation about yeast

TUJUAN :
based products in term of utensils, equipment and recipes.
NO KOD / CODE NO L-041-2 / M11 / P(1/1) Muka / Page: 2 Drp / Of: 28
INTRODUCTION:
Although all yeast dough are made according to essentially the same basic principles, it is
useful to divide yeast products into categories such as regular yeast dough products and
rolled-in yeast dough product.
Regular yeast dough products

Have two categories such as lean dough product (low in fat and sugar) and rich dough
product (rich dough’s contain higher proportion of fat, sugar and sometimes eggs)
Yeast
Yeast is a microscopic plant or cell grown in vats containing a warm mash of ground corn,
barley malt, and water. The two types of yeast are compressed yeast and dry yeast. (Refer
figure 11.1)
Compressed Yeast Dry Yeast
Figure 11.1: Types of yeast

Following are the various reactions of yeast to different temperatures:
Table 11.1: Reaction of yeast to different temperature
Temperature Reaction
15ºC – 21ºC Slow reaction
26ºC Normal reaction
32ºC – 37ºC Fast reaction
58ºC Terminal death point
The ideal storing temperature for yeast is (-1ºC) – 7ºC.
When yeast is mixed with flour into dough, the yeast plants begin to grow and multiply very
fast. This growth produces the leavening gas, or carbon dioxide, which form the small
bubbles that cause the dough to rise.
Yeast in baked products increases the volume and improves the grain, the texture and the
flavour.
1. Yeast based products recipes
Yeast based products, which include bread, bun, rolls and layer pastries, are usually
prepared from flour and yeast. Yeast based products, already a common staple in
prehistoric times, provides many nutrients in the human diet.
i. Bread
Bread is a staple food prepared by baking dough of flour and water. It may be leavened
or unleavened. Salt, fat and a leavening agent such as yeast are common ingredients,
though breads may contain a range of other ingredients: milk, egg, sugar, spice, fruit
(such as raisins), vegetables (such as onion), nuts (such as walnuts) or seeds (such as
poppy seeds).
Bread can be served at any temperature ranging from cold to hot. Once baked, it can
subsequently be toasted. It is most commonly picked up and eaten with the hands, or
sometimes with a knife and fork. It can be eaten by itself or as a carrier for another,
usually less compact food. Bread may be dunked or dipped into a liquid (such as beef
gravy, olive oil, or sardine pâté), topped with various spreads, both sweet and savory, or
serve as the enclosure for the ubiquitous sandwich with any number of meats, cheeses,
vegetables or condiments inside.
Example 1: Recipe of White Bread
White Bread
Quantity Ingredients
150 ml Water
9 gm Yeast, fresh
250 gm Bread flour
6 gm Salt
9 gm Sugar
12 gm Non fat milk powder
9 gm Shortening
Method of preparation:
Mixing :
Straight dough method
10 minutes at 2nd speed
Fermentation:
1 hour at 27ºC
Makeup:
Pan loaves
Baking:
200ºC
Example 2: Recipe of French Bread
French Bread
175 ml Water
9 gm Yeast, fresh
300 gm Bread flour
6 gm Salt
Mixing :
Straight dough method. Dissolve yeast in water before adding flour and
salt. 3 minutes at 2nd speed, rest 2 minutes, 3 minutes more at 2nd speed
Fermentation:
1 ½ hour at 27ºC
Punch down
1 hour at 27ºC
Makeup:
French loaves – 350 g
Baking:
200ºC, steam for first 10 minutes
ii. Bun
A small bread roll, often sweetened or spiced and sometimes containing dried fruit
Example 3: Recipe of Hard Roll
Hard Roll
140 ml Water
9 gm Yeast, fresh
250 gm Bread flour
6 gm Salt
6 gm Sugar
6 gm Shortening
6 gm Egg whites
Mixing :
Straight dough method.
10 minutes at 2nd speed, rest 2 minutes
Fermentation:
1 hour at 27ºC
Scaling and Makeup:

Rolls (500 g) per dozen
Dock after proofing. Brush with water
Baking:
Example 4: Recipe of Soft Roll
Soft Roll
144 ml Water
9 gm Yeast, fresh
250 gm Bread flour
5 gm Salt
25 gm Sugar
6 gm Non milk powder
6 gm Shortening
6 gm Butter or margarine
Mixing :
10 – 12 minutes at 2nd speed
Fermentation:
1 ½ hour at 27ºC
Scaling and Makeup:

450 g – 600 g per dozen rolls
Baking:
200ºC
iii. Layer pastry
Pastry is a light, flaky and tender pastry made by mixing flour, water and salt into a
dough and adding layers of fat. It is used to make pies, pasties, vol au vents, savouries
and desserts.
There are many ways of making pastry. The aim is to produce a paste with many
alternating layers of dough and fat which rise and form a layered pastry when baked.
Specialist bakers and pastry cooks have their own way of making pastry. They use
different proportions of butter and flour, and differ in the way they incorporate the butter
and the number and type of folds they make to the pastry.
Example 5: Recipe of Danish Pastry
Danish Pastry
400 ml Milk
65 gm Yeast, fresh
125 gm Butter
150 gm Sugar
12 gm Salt
2 gm Cardamom
200 gm Eggs
50 gm Egg yolks
800 gm Bread flour
200 gm Cake flour
500 gm Butter
Mixing:
Modified straight dough method:
1. Scald milk. Cool to lukewarm. Dissolve yeast in milk
2. Mix butter, sugar, salt and spice until smooth, using paddle. Beat in eggs and
yolks.
3. Add liquid (from step 1) and flour. With dough arm, mix 3-4 minutes on 2nd
speed.
4. Rest in retarder 20 – 30 minutes
5. Roll in remaining butter and give 3 three-fold, as rolling-in procedure for
danish and croissant dough.
Proofing:
32ºC with little steam. Egg washes after proofing.
Baking:
190ºC
Example 6: Recipe of Croissants
Croissants
450 ml Milk
30 gm Yeast, fresh
30 gm Sugar
15 gm Salt
80 gm Butter, soft
800 gm Bread flour
450 gm Butter
Mixing :
Scald milk, cool to lukewarm, and dissolve yeast. Add remaining ingredients except
last 450g butter. Mix into a smooth dough. Do not over mix.
Fermentation:
1 hour at 27ºC
Punch down, spread out on flat pan, and rest in retarder 30 minutes. Roll in last amount
of butter and give three-folds, as rolling-in procedure for danish and croissant dough.
Proofing:
27ºC. Egg wash after proofing
Baking:
200ºC
1.1 Method of selecting yeast based products recipes
Three principle mixing methods are used for yeast dough’s
a. Straight Dough Method
The straight dough method consists of only step:
Combine all ingredients in the mixing bowl and mix. Many bakers make good quality
products by using the procedure. However, the yeast must not be evenly distributed
in the dough. It is therefore safer to mix the yeast separately with a little of the water.
Table 11.2: Straight Dough Mixing Method
Procedure: Straight Dough Mixing Method for Yeast Product
1. Soften the yeast in a little of the water.
Fresh yeast: mix with about 2 times its weight in water, or more.
Ideal water temperature: 38ºC.
Active dry yeast: mix with about 4 times its weight in water.
Idea water temperature: 40ºC.
2. Combine the remaining ingredients, including the rest of the water, in the
mixing bowl. Add the dissolved yeast, taking care not to let it come in
contact .with the salt.
3. Mix to a smooth, developed dough.

b. Modified Straight Dough Method
For rich sweet dough, the straight dough method is modified to ensure even
distribution of the fat and sugar.
Table 11.3: Modified Straight Dough Mixing Method
Procedure: Modified Straight Dough Method
1. Soften the yeast in part of the liquid, using a separate container.
2. Combine the fat, sugar, salt, milk solids and flavourings and mix until well
combined, but do not whip until light.
3. Add the eggs gradually, as fast as they are absorbed.
4. Add the liquid and mix briefly.
5. Add the flour and yeast. Mix to a smooth dough.
c. Sponge Method (sponge and dough method)
Sponge dough is prepared in two stages. This procedure gives the yeast action
head starts.
The first stage is called a sponge, a yeast starter, or yeast pre-
ferment. Part of the liquid is sometimes reserved for step 2
Table 11.4: Sponge Method
Procedure: Sponge Method
1. Combine part or all of the liquid, all of the yeast, and part of the flour
(and, sometimes, part of the sugar). Mix into a thick batter of soft dough.
Let ferment until double in bulk.
2. Punch down and add the rest of the flour and the remaining ingredients.
Mix to a uniform, smooth dough.
2. Utensils and equipment
2.1 Types and usage of utensils and equipment.
Table 11.5: Types and Usage of Utensils and Equipment
TYPES USAGE
The workhorses of the bakery and pastry

shop and are essential for producing breads,
cakes, cookies, pastries and other baked
items.
Oven
Used for mixing the ingredient to be dough
Mixer
The paddle is a flat blade used for general

mixing.
Paddle
Is used for mixing and kneading yeast dough.
Dough Hook / dough arm

TYPES USAGE
A rectangular pan about 2 inches (50 mm)

deep. Used for general baking. Available in a
variety of sizes.
Bake pan
A shallow rectangular pan (1 inci / 25 mm

deep) for baking rolls, cake and cookies.
Bun pan
Most recipe ingredients are measured by

weight, so accurate scales are very
important.
Scale
Used to brush items with egg wash, glaze

etc.
Pastry brush
It is useful for rolling pie dough’s and other

dough’s that must be rolled to a circular
shape.
Rolling pin
TYPES USAGE
It have a handle on each end, like a rolling

pin and are roller over rolled-out dough to cut
repetitive shapes quickly and efficiently, with
minimal loss of dough to trimmings and
scraps.
Wheel dough cutter
A broad, stiff piece of metal with a wooden

handle on one edge. Used to cut pieces of
dough and to scrape workbenches.
Dough cutter
Primarily use to measure the volume of liquid

or powder-form cooking ingredients such as
water, milk, juice, flour, and sugar,
Measuring Jug
A broad, flexible rubber or plastic tip on a

long handle. Used to scrape bowls and pans.
Also used for holding in egg foams or
whipped cream
Spatula
TYPES USAGE
A round metal screen supported in a

stainless-steel hoop frame. It is used for
sifting flour and other dry ingredients. Also
called a drum sieve or tamis.
Sieve
A proofer is a special box used to create the

idea conditions for fermenting yeast dough. It
does this by maintaining a preset warm
temperature and humidity level appropriate to
the specific dough.
Dough proofer
3. Yeast based products ingredients

3.1 Types of yeast based products ingredients.
Table 11.6: Types of Yeast Based Products Ingredients
Fresh Yeast Bread Flour Salt
Shortening
Sugar Water
Egg white Non-fat milk powder Butter
Milk Cardamom powder Egg

Egg yolk
Cake flour
3.2 Weighting and portioning yeast based products ingredients
Baker’s percentages
Bakers use a simple but versatile system of percentages for expressing their formulas.
Bakers’ percentages express the amount of each ingredient used as a percentage of the
amount of flour used.
To put it differently, the percentage of each ingredient is its total weight divided by the
weight of the flour and multiplied by 100percent, or
Weight of ingredient
X 100% = % of ingredient
Weight of flour
Figure 11.2: Formula Baker’s Percentages
Table 11.7: Weighting and Portioning Bread Ingredients

Ingredients Weighting Portioning
Bread Water 150 ml 60%
Yeast, fresh 9 gm 3.6%
Bread flour 250 gm 100%
Salt 6 gm 2.4%
Sugar 9 gm 3.6%
Non fat milk powder 12 gm 4.8%
Shortening 9 gm 3.6%
Table 11.8: Weighting and Portioning French Bread Ingredients

French Water 175 ml 58.%
Bread Yeast, fresh 9 gm 3%
Salt 6 gm 2%
Table 11.9: Weighting and Portioning Hard Roll Ingredients

Hard Roll Water 140 ml 56%

Salt 6 gm 2.4%
Sugar 6 gm 2.4%
Egg whites 6 gm 2.4%
Table 11.10: Weighting and Portioning Soft Roll Ingredients
Soft Roll Water 144 ml 57.6%

Salt 5 gm 2%
Sugar 25 gm 10%
Non milk powder 6 gm 2.4%
Butter or margarine 6 gm 2.4%
Table 11.11: Weighting and Portioning Danish Pastry Ingredients

Danish Milk 400 ml 200%

Pastry Yeast, fresh 65 gm 32.5%
Butter 125 gm 62.5%
Sugar 150 gm 75%
Salt 12 gm 6%
Cardamom 2 gm 1%
Eggs 200 gm 100%
Egg yolks 50 gm 25%
Cake flour 200 gm 100%
Butter 500 gm 250%
Table 11.12: Weighting and Portioning Croissant Ingredients

Croissant Milk 450 ml 56.25%

Sugar 30 gm 3.75%
Salt 15 gm 1.88%
Butter, soft 80 gm 10%
Butter 450 gm 56.25%
4. Yeast based products preparation
4.1 Steps of producing yeast based product
The production of yeast based product involves 12 basic steps. These steps are applied to
yeast product in general, with variations depending on the particular product.
Table 11.13: Basic step of producing yeast based product
STEPS DESCRIPTION
All ingredients must be weighed accurately. The only items

that may be measured by volume are water, milk and eggs,
which may be scaled at 1 pint per pound (or 1 litter per
kilometre)
Weighing ingredients
There are three principal reason for dough mixing:

i. To bring about a uniform mixture of ingredients and
to form a smooth dough.
ii. To develop the gluten in the dough mass in order to

promote the elasticity of the dough and permit it to
retain the gases formed by the yeast
iii. To distribute the yeast cells uniformly so that they will

receive proper nutrition
Mixing
There are two principal methods of mixing dough:
i. Sponge dough method
ii. Straight dough method
Fermentation is the process by which yeast acts on the

sugars and starches in the dough to produce carbon dioxide
gas and alcohol.
Procedure for fermenting yeast dough
Place the dough in a lightly oiled container and oil the

surface to prevent a crust from forming (this may not be
Fermentation
STEPS DESCRIPTION
necessary if humidity is high – about 75%)
Cover the container lightly and let the dough rise at a

temperature of about 27ºC.
Fermentation is complete when the dough has doubled

in volume. If fermentation is complete, dent will remain
after the hand is pressed into the top of the dough.
Punching is not hitting the dough with your first. It is a

method of deflating the dough that expels carbon dioxide,
redistributes the yeast for further growth, relaxes the gluten
and equalizes the temperature throughout the dough.
A second fermentation and punching may or may not take

place, depending on the product.
Punching
Using a baker’s scale, divide the dough into pieces of

uniform weigh, according to the product being made.
Scaling
After scaling, the pieces of dough are shaped into smooth,

round balls. This procedure forms a kind of skin by
stretching the gluten of the outside of the dough into a
smooth layer. Rounding simplifies later shaping of the
dough and also helps retain gases produced by the yeast.
Rounding
Rounded portions of dough are allowed to rest on the bench

for to 10 to 15 minutes. This relaxes the gluten to make
shaping the dough easier. Also, fermentation continues
during this time
Benching
STEPS DESCRIPTION
The dough is shaped into loaves or rolls and placed in pans

or on baking sheets. For all loaves and roll, the seam must
be centered on the bottom to avoid splitting during baking.
Makeup and panning
Proofing is a continuation of the process of yeast

fermentation, which increases the volume of the shaped
dough. Bakers use different term so they can distinguish
between fermentation of the mixed dough and proofing of
the made-up product before baking.
Proofing Proofing temperatures are generally higher than
fermentation temperatures.
Procedure for proofing yeast dough products
Place the panned products in a proof box at 27ºC to 30ºC

and about 70 to 80% humidity, as indicated in the formula.
Proof until double in bulk.
The most important changes are these:
Oven spring, which is the rapid in the oven due to

production and expansion of trapped gases as a result
of the oven heat. The yeast is very active at first but is
killed when the temperature inside the dough reaches
60ºC.
Baking
Coagulation of proteins and gelatinization of starches.
In other words, the product becomes firm and holds its
shape
Formation and browning of the crust.
Oven temperature must be adjusted for the product being

baked.
STEPS DESCRIPTION
After baking, bread mush be removed from pans and cooled

rapidly on racks to allow the escape of excess moisture and
alcohol created during fermentation.
Do not cool in draft, or crusts may crack.
Cooling
Breads to be served within eight hours may be left on racks.

For longer storage, wrap cooled breads in moisture proof
bags to retard staling. Bread must be thoroughly cool before
wrapping or moisture will collect inside the bags.
Storing
4.2 Preparation and Baking Duration
Cooking duration for yeast product

Table 11.14: Cooking duration for yeast product
Fermentation Makeup Baking
Bread 1 hour at 27ºC 350 gm per loaves 200ºC
French Bread 1 ½ hour at 27ºC French loaves 350gm 200ºC, steam

for first 10
Punch down Round loaves 550gm minutes
1 hour at 27ºC Rolls450-600gmper

dozen
Hard roll 1 hour at 27ºC 500gm per dozen 220ºC, steam

for first 10
minutes
Soft roll 1 ½ hour at 27ºC 450 – 600gm per dozen 200ºC

roll (40 - 50 gm per roll)
Danish Proofing at 32ºC The dough to less than ¼ 190ºC

pastry
with little steam to in. (0.5cm) thick and cut
be double in size into 5 in (13 cm) squared
Croissants 1 hour at 27ºC Used roller cutters to cut 200ºC

the dough into triangles
Rest in retarder
(the dough is a rectangle
overnight
10 in (26 cm) wide and
Proofing at 27ºC
about 1/8 in. (3 mm) thick.
(the length depends on the
amount of dough used)
4.3 Portioning and presentation
Table 11.15: Portioning and presentation for yeast product
Portioning Presentation
Bread 3 slices per plate A la carte
French Bread 3 slices per plate A la carte
Hard roll 1 pieces per plate Serve with thick soup
Soft roll 1 pieces per plate Serve with butter
Danish pastry 1 pieces per plate Breakfast
Croissants I pieces per plate Breakfast

QUESTIONS
1. Give TWO (2) examples of rolled-in dough products?

i. ________________________________
ii. ________________________________
2. Give THREE (3) purposes of mixing yeast dough’s?

i. ________________________________
ii. ________________________________
iii. ________________________________
3. Explain about punching process.

_______________________________________________________________________
_______________________________________________________________________
_______________________________________________________________________
4. List ingredients needed in preparing the hard roll.

_______________________________________________________________________
_______________________________________________________________________
_______________________________________________________________________
5. Explain about modified straight dough method.

_______________________________________________________________________
_______________________________________________________________________
_______________________________________________________________________
REFERENCES
1. Christopher Styler (2006). Working the plate: The Art of Food Presentation, John Wiley &
Son Inc. ISBN 13-9780471479390
2. Eugen Pauli 2nd eds. (1989). Classical Cooking: The Modern Way. Van Nostrand Reinhold
Book. ISBN 0-441-27206-5.
3. M Wayne Gisslen 6th eds. (2006) Professional Cooking, Jahn Wiley & Sons Inc. ISBN 13-
9780471202028.
ARAS 4-8, BLOK E9
62604 PUTRAJAYA
KERTAS TUGASAN
KOD DAN NAMA PROGRAM L-041-2 DEMI CHEF
TAHAP LEVEL 2

NO DAN PERNYATAAN
TUGASAN
LE 01 OBTAIN YEAST BASED PRODUCT RECIPES.
NO. DAN PENGALAMAN LE 02 SELECT UTENSILS AND EQUIPMENT
PEMBELAJARAN / LANGKAH LE 03 SELECT YEAST BASED PRODUCT INGREDIENTS
LE 04 EXECUTE YEAST BASED PRODUCT
PRODUCTION
PRODUCE YEAST BASED PRODUCTS USING

UTENSILS, EQUIPMENT AND RECIPES SO
THAT YEAST BASED PRODUCTS RECIPES
OBJEKTIF MODUL OBTAINED, UTENSILS, EQUIPMENT AND
INGREDIENTS SELECTED, YEAST BASED
PRODUCTS PREPARATION ARE CARRY OUT IN
PROCEDURE
NO KOD L-041-2/M11/T/(1/1) Muka: 1 Drp: 4
TAJUK :YEAST BASED PRODUCTS

The purpose of this module is to assess trainee understanding about
TUJUAN :
yeast based products.
Please answer the entire question according to information sheet.

ARAHAN
L-041-2 / M11 / P(1/1) for the answer .
NO KOD / CODE NO L-041-2 / M11 / T(1/1) Muka / Page: 2 Drp / Of: 4
SECTION A
Answer all the questions
1. A rich dough mixture contains more __________ than a lean dough mixture.
A. fat
B. eggs
C. sugar
D. any or all of the above (1 Mark)
2. There have three main purposes for the process of dough mixing on the blackboard. Which of the
following was NOT one of them?
A. to develop gluten
B. to develop alternate layers of fat and dough
C. to distribute the yeast evenly throughout the dough
D. to combine all ingredients into a uniform, smooth dough (1 Mark)
3. Fermentation __________.
A. produces carbon monoxide gas and alcohol
B. is complete when dough has doubled in volume
C. is the process during which yeast acts on the proteins in dough
D. all of the above (1 Mark)
4. Punching accomplishes all of the following EXCEPT

A. relaxing gluten
B. redistributing yeast
C. equalizing temperature
D. retaining carbon dioxide (1 Mark)
5. Benching usually lasts about __________.

A. 10 to 15 minutes
B. 20 to 40 minutes
C. 30 seconds to 1 Minute
D. 1 hour to 4 hours, depending upon the type of dough (1 Mark)
SECTION B
Circle (T) for True or (F) for False
1. Proper temperature for fermenting most bread dough’s is about 38ºC. ( TRUE / FALSE)
(1 Mark)
2. The high heat of a baker’s oven kills the yeast in bread dough as soon as
it is placed in the oven. ( TRUE / FALSE)
(1 Mark)
3. Bread that is not to be served the day it is baked should be wrapped

while still warm to preserve freshness. ( TRUE / FALSE)
(1 Mark)
4. Bread that is not to be served the day it is baked should be wrapped

while still warm to preserve freshness. ( TRUE / FALSE)
(1 Mark)
5. The rolling-in procedure for Danish dough requires three 3-folds ( TRUE / FALSE)
(1 Mark)
SECTION C
Short Answer
1. Give THREE (3) principle mixing methods are used for yeast dough? (3 Marks)
i.
ii.
iii.
2. Briefly explain procedure for fermenting yeast dough. (3 Marks)

i.
ii.
iii.
3. Give TWO (2) principal methods of mixing dough? (2 Marks)

i.
ii.
4. List FOUR (4) ingredients needed in preparing the French bread. (4 Marks)
i.
ii.
iii.
iv.
5. Explain about straight dough method. (5 Marks)

ARAS 4-8, BLOK E9
PUST PENTADBIRAN KERAJAAN PERSEKUTUAN,
62604 PUTRAJAYA
KERTAS KERJA
TAHAP LEVEL 2

NO DAN PERNYATAAN
TUGASAN
PRODUCTION

UTENSILS, EQUIPMENT AND RECIPES SO THAT
YEAST BASED PRODUCTS RECIPES OBTAINED,
OBJEKTIF MODUL UTENSILS, EQUIPMENT AND INGREDIENTS
SELECTED, YEAST BASED PRODUCTS
PREPARATIONARECARRYOUTIN
PROCEDURE
NO KOD L-041-2/M11/K/(1/6) Muka: 1 Drp: 7
TAJUK : PREPARE WHITE BREAD
TUJUAN : At the end of this module trainees will be able to:

Obtain White Bread recipes
Select utensils and equipment
Select White Bread ingredients
Prepare White Bread
ARAHAN
: Trainees are required to prepare White Bread using the
ingredient, equipment and
NO KOD / CODE NO L-041-2 / M11 / K(1/6) Muka / Page: 2 Drp / Of: 7
DRAWING, DATA AND SCHEDULE:
Nil
TOOLS / EQUIPMENTS / MATERIALS:
1. Oven
2. Mixer
3. Paddle
4. Dough hook / dough arm
5. Bake pan
6. Bun pan
7. Scale
8. Pastry brush
9. Rolling pin
10. Wheel dough cutter
11. Dough cutter
12. Measuring jug
13. Spatula
14. Sieve
15. Dough proofer
16. Ingredients
STEPS DETAILS
1. Practice Personal
1.1 Wash hand before start cooking
Hygiene
2. Obtain White Bread

2.1 Identify of White Bread recipes.
Recipes.
2.2 Methods of selecting White Bread recipes.
3.1 Determine types of utensils and equipment.
3. Select Utensils And

3.2 Determine usage of utensils and equipment.
Equipment
4. Select White Bread4.1 Determine types of White Bread ingredients

Ingredients
Ingredients
No Quantity Item
i. 150 ml Water
ii. 9 gm Yeast, fresh
iii. 250 gm Bread flour
iv. 6 gm Salt
v. 9 gm Sugar
vi. 12 gm Non fat milk powder
4.2 Apply weighting and portioning techniques.

i. Make up at pan loaves about 350 gm per portion
STEPS DETAILS
5. Prepare White 5.1 Determine method of producing White Bread.

Bread
i. Used straight dough method
ii. Step by step making White Bread
Combine all ingredients in the
mixing bowl and mix
Knead the dough until elastic.
Fermented the dough to

make doubled in volume.
Punching the dough to

deflating the dough that
expels carbon dioxide,
redistributes the yeast for
further growth, relaxes the
gluten and equalizes the
temperature throughout the
dough.
STEPS DETAILS
Rounded portions of dough

are allowed to rest on the
bench for 10 to 15 minutes.
This relaxes the gluten to
make shaping the dough
easier. Also, fermentation
process are continues at this
stage.
Place the dough seam-side

down on pans dusted with
cornmeal. Proofing the
loaves on special trough
shaped pans to maintain their
shape. Proof. Wash with
water. Slash with diagonal
cuts or with one lengthwise
cut, this can be done before
or after proofing.
5.2 Determine cooking time.

i. Fermentation at 27ºC for 1 hour
ii. Baking at 200ºC
5.3 Apply portioning and presentation techniques.

i. Present 3 slices per plate
6. Ensure Work Place

Sanitation And 6.1 Clean working table and sink
Hygiene 6.2 Switch off the electrical supply
6.3 Practice daily routine task based on schedule
SENARAI SEMAK KERJA
Tidak
Bil. Tahap Pencapaian Terima Terima Catatan
A. PROCES KERJA
1 Equipment and utensil determined
2 Ingredients selected
3 Cooking method determined
4 Mise en place conducted
B. HASIL KERJA
1 Various of cooking methods differentiate
2 Utensil and equipment are suitable selected
3 Fresh ingredient selected
4 White bread according to the

recipe produced
C. SIKAP
1 Creative, cleanliness and alert during works
2 Good attitude are performed
3 Food hygiene are applied
4 Proper uniform in the kitchen is wore
5 Working area cleaned
D. KESELAMATAN KERJA
1 Safety regulations adherence
2 Safety skills are performed
3 Right equipment in the kitchen are used
4 All the equipment are switch off after used

(Name & signature of trainee) (Name & signature of PP)
Date Date
ARAS 4-8, BLOK E9
62604 PUTRAJAYA
KERTAS KERJA
TAHAP LEVEL 2

NO DAN PERNYATAAN
TUGASAN
PRODUCTION

PROCEDURE
NO KOD L-041-2/M11/K/(2/6) Muka: 1Drp: 8
TAJUK : PREPARE FRENCH BREAD

Obtain French Bread recipes
Select French Bread ingredients
Prepare French Bread
ARAHAN : Trainees are required to prepare French Bread using the ingredient,
equipment and tools
Nil
1. Oven
2. Mixer
3. Paddle
5. Bake pan
6. Bun pan
7. Scale
8. Pastry brush
9. Rolling pin
11. Dough cutter
12. Measuring jug
13. Spatula
14. Sieve
15. Dough proofer
16. Ingredients
STEPS DETAILS
1. Practice personal 1.1 Wash hand before start cooking

hygiene
2. Obtain French Bread 2.1 Identify of French Bread recipes.

recipes. 2.2 Methods of selecting French Bread
3. Select utensils and 3.1 Determine types of utensils and equipment.

equipment 3.2 Determine usage of utensils and equipment.
4. Select French Bread 4.1 Determine types of French Bread ingredients

ingredients
Ingredients
No Quantity Item
i. 175 ml Water
iv. 6 gm Salt

i. Make up at French loaves about 350 gm per portion
STEPS DETAILS
5. Prepare French Bread 5.1 Determine method of producing French Bread

ii. Step by step making French Bread
Flatten the rounded, relaxed

dough with your hands or with
a rolling pin.
Stretch the oval with the

hands to lengthen it.
Roll the dough tightly

STEPS DETAILS
Seal the seam well. If a longer,

thinner loaf is required, relax the
rolled units again for a few
minutes. Flatten them with your
palm and stretch the dough lightly
to increase its length. One again,
rolls tightly and seals the seam.
Roll the loaf on the bench under
your palms to make it even and to
stretch it to the desired shape and
length.
Place the dough seam-side

down on pan dusted with
cornmeal. Proofing the loaves on
special trough shaped pans
maintains their shape. Proof.
Wash with water. Slash with
diagonal cuts or with one
lengthwise cut, this can be done
before or after proofing.
Determine cooking time.

i. Fermentation at 27ºC for 1 ½ hour
ii. Punch down at 27ºC for 1 hour
iii. Baking at 200ºC
iv. Steam for first 10 minutes

i. Present 3 slices per plate
STEPS DETAILS
6. Ensure work place 6.1 Clean working table and sink

sanitation and hygiene 6.2 Switch off the electrical supply
6.3 Practice daily routine task based on schedule
SENARAI SEMAK KERJA
Tidak
A. PROCES KERJA
B. HASIL KERJA
4 French Bread according to the recipe

produced
C. SIKAP

Date Date
ARAS 4-8, BLOK E9
62604 PUTRAJAYA
KERTAS KERJA
TAHAP LEVEL 2

NO DAN PERNYATAAN
TUGASAN
PRODUCTION

PREPARATION ARE CARRY OUT IN
PROCEDURE
TAJUK : PREPARE HARD ROLL

Obtain Hard Roll recipes
Select Hard Roll ingredients
Prepare Hard Roll
ARAHAN : Trainees are required to prepare Hard Roll using the ingredient,
equipment and tools
Nil
TOOLS / EQUIPMENTS AND MATERIALS:
1. Oven
2. Mixer
3. Paddle
5. Bake pan
6. Bun pan
7. Scale
8. Pastry brush
9. Rolling pin
11. Dough cutter
12. Measuring jug
13. Spatula
14. Sieve
15. Dough proofer
16. Ingredients
STEPS DETAILS
1. Practice personal 1.1 Wash hand before start cooking

hygiene
2. Obtain Hard Roll 2.1 Identify of Hard Roll recipes.

recipes. 2.2 Methods of selecting Hard Roll recipes.
3. Select utensils and 3.1 Determine types of utensils and equipment.

equipment 3.2 Determine usage of utensils and equipment.
4. Select Hard Roll 4.1 Determine types of Hard Roll ingredients

ingredients
Ingredients
No Quantity Item
i. 140 ml Water
iv. 6 gm Salt
v. 6 gm Sugar
vi. 6 gm Shortening
vii. 6 gm Egg whites

i. Make up rolls about 40 gm per portion and make 1 dozen
5. Prepare Hard Roll 5.1 Determine method of producing Hard Roll

ii. Step by step making Hard Roll
STEPS DETAILS
Holding the palm of the hand

fairly flat, roll the dough in a
tight circle on the workbench.
Do not use too much flour for
dusting, as the dough must
stick to the bench a little for
the technique to work
As the ball of dough takes on

a round shape, gradually cup
your hand
The finished ball of dough

should have a smooth
surface, expect for a slight
pucker on the bottom.
STEPS DETAILS

iii. Steam for first 10 minutes

i. Present 1 pieces per plate
6. Ensure work place 6.1 Clearing section:

sanitation and i. Throw leftover
hygiene ii. Clean working table and sink
iii. Switch off the electrical supply
iv. Practicing daily routine task based on schedule
SENARAI SEMAK KERJA
Tidak
A. PROCES KERJA
B. HASIL KERJA
4 Hard Roll according to the recipe produced
C. SIKAP

Date Date
ARAS 4-8, BLOK E9
62604 PUTRAJAYA
KERTAS KERJA
TAHAP LEVEL 2

NO DAN PERNYATAAN
TUGASAN
PRODUCTION

UTENSILS, EQUIPMENT AND RECIPES SO
THAT YEAST BASED PRODUCTS RECIPES
OBJEKTIF MODUL OBTAINED, UTENSILS, EQUIPMENT AND
INGREDIENTS SELECTED, YEAST BASED
PRODUCTS PREPARATION ARE CARRY OUT IN
PROCEDURE
TAJUK : PREPARE SOFT ROLL

Obtain Soft Roll recipes
Select Soft Roll ingredients
Prepare Soft Roll
ARAHAN : Trainees are required to prepare Soft Roll using the ingredient,
equipment and tools.
DRAWING, DATA AND SCHEDULE :
Nil
TOOLS / EQUIPMENTS / MATERIALS :
1. Oven
2. Mixer
3. Paddle
5. Bake pan
6. Bun pan
7. Scale
8. Pastry brush
9. Rolling pin
11. Dough cutter
12. Measuring jug
13. Spatula
14. Sieve
15. Dough proofer
16. Ingredients
STEPS DETAILS
1. Practice Personal 1.1 Wash hand before start cooking

Hygiene
2. Obtain Soft Roll 2.1 Identify of Soft Roll recipes.

Recipes. 2.2 Methods of selecting Soft Roll recipes.
3. Select Utensils And 3.1 Determine types of utensils and equipment.

Equipment 3.2 Determine usage of utensils and equipment.
4. Select Soft Roll 4.1 Determine types of Soft Roll ingredients

Ingredients
Ingredients
No Quantity Item
i. 144 ml Water
iv. 5 gm Salt
v. 25 gm Sugar
vi. 6 gm Non milk powder
vii. 6 gm Shortening
viii. 6 gm Butter of margarine

i. Make up rolls about 40 gm – 50 gm per portion and make 1
dozen
STEPS DETAILS
5. Prepare Soft Roll 5.1 Determine method of producing Soft Roll

Holding the palm of the hand

fairly flat, roll the dough in a
tight circle on the workbench.
Do not use too much flour for
dusting, as the dough must
stick to the bench a little for
the technique to work
As the ball of dough takes on

a round shape, gradually cup
your hand
The finished ball of dough

should have a smooth
surface, expect for a slight
pucker on the bottom.
STEPS DETAILS

i. Fermentation at 27ºC for 1 ½ hour

6. Ensure Work Place 6.1 Clean working table and sink

Sanitation, Hygiene 6.2 Switch off the electrical supply
And Safety. 6.3 Practice daily routine task based on schedule
SENARAI SEMAK KERJA
Tidak
A. PROCES KERJA
B. HASIL KERJA
4 Soft roll according to the recipe produced
C. SIKAP

Date Date
ARAS 4-8, BLOK E9
PUSAT PENTADBIRAN KERAJAAN PERSEKUTUAN
62604 PUTRAJAYA
KERTAS KERJA
TAHAP LEVEL 2

NO DAN PERNYATAAN
TUGASAN
NO. DAN PENGALAMAN LE 01 OBTAIN YEAST BASED PRODUCT RECIPES.

LE 02 SELECT UTENSILS AND EQUIPMENT
LE 04 EXECUTE YEAST BASED PRODUCT PRODUCTION

PROCEDURE
TAJUK : PREPARE DANISH PASTRY

Obtain Danish Pastry recipes
Select Danish Pastry ingredients
Prepare Danish Pastry
Trainees are required to prepare Danish Pastry using the ingredient,

ARAHAN :
DRAWING, DATA AND SCHEDULE :
Nil
TOOLS / EQUIPMENTS / MATERIALS :
1. Oven
2. Mixer
3. Paddle
5. Bake pan
6. Bun pan
7. Scale
8. Pastry brush
9. Rolling pin
11. Dough cutter
12. Measuring jug
13. Spatula
14. Sieve
15. Dough proofer
16. Ingredients
STEP DETAILS
1. Practice Personal 1.1 Wash hand before start the cooking

Hygiene
2. Obtain Danish 2.1 Identify of Danish Pastry recipes

Pastry Recipes 2.2 Methods of selecting Danish Pastry recipe

4. Select Danish Pastry 4.1 Determine types of Danish Pastry ingredients

Ingredients
Ingredients
No Quantity Item
i. 400 ml Milk
iii. 125 gm Butter
iv. 150 gm Sugar
v. 12 gm Salt
vi. 2 gm Cardamon
vii. 200 gm Eggs
viii. 50 gm Egg yorks
ix. 800 gm Bread flour
x. 200 gm Cake flour
xi. 500 gm Butter

i. The dough to less than ¼ in. (0.5cm) thick and cut into 5 in
13 cm) squared
STEP DETAILS
5. Prepare Danish 5.1 Determine method of producing Danish Pastry

Pastry i. Used modified straight dough method
ii. Step by step making Danish Pastry
Roll the dough to less than ¼

in. (0.5cm) thick and cut into
5 in (13 cm) squared. Place
desired filling on the center of
each square. Brush the
corners lightly with water –
this helps them seal when
pressed together.
Fold two opposite corners

over the center. Press down
firmly to seal them. (If
desired, rolls may be left in
this shape.)
Fold the other two corners

over the center and again
press them firmly together.
STEP DETAILS

i. Proofing at 32ºC with little steam


And Safety 6.3 Practice daily routine task based on schedule
SENARAI SEMAK KERJA
Tidak
A. PROCES KERJA
B. HASIL KERJA
4 Danish pastry according to the

recipe produced
C. SIKAP

Date Date
ARAS 4-8, BLOK E9
PUST PENTADBIRAN KERAJAAN PERSEKUTUAN,
62604 PUTRAJAYA
KERTAS KERJA
TAHAP LEVEL 2

NO DAN PERNYATAAN
TUGASAN
PRODUCTION

PREPARATION ARE CARRY OUT IN
PROCEDURE
TAJUK : PREPARE CROISSANT

Obtain Croissant recipes
Select utensils and
equipment Select Croissant t
ingredients Prepare Croissant
ARAHAN : Trainees are required to prepare Croissant using the ingredient,

NO KOD / CODE NO L-041-2 /M11 / K(6/6) Muka / Page: 2 Drp / Of: 7
Nil
1. Oven
2. Mixer
3. Paddle
5. Bake pan
6. Bun pan
7. Scale
8. Pastry brush
9. Rolling pin
11. Dough cutter
12. Measuring jug
13. Spatula
14. Sieve
15. Dough proofer
16. Ingredients
STEPS DETAILS
STEPS DETAILS
1. Practice Personal 1.1 Wash hand before start cooking
Hygiene
2. Obtain Croissant 2.1 Identify of Croissant recipes.

Recipes. 2.2 Methods of selecting Croissant recipes.

4. Select Croissant 4.1 Determine types of Croissant ingredients

Ingredients
Ingredients
No Quantity Item
i. 450 ml Milk
iii. 30 gm Sugar
iv. 15 gm Salt
v. 80 gm Butter, soft
vi. 800 gm Bread flour
vii. 450 gm Butter

Used roller cutters to cut the dough into triangles (the dough is
a rectangle 10 in (26 cm) wide and about 1/8 in. (3 mm) thick.
(the length depends on the amount of dough used)
STEPS DETAILS
5. Prepare Croissant 5.1 Determine method of producing Croissant
ii. Step by step making Croissant
Roll the dough into a

rectangle 10 in (26 cm) wide
and about 1/8 in. (3 mm)
thick. (the length depends on
the amount of dough used)
Cut into triangles as shown.

Special roller cutters are
available that do this quickly.
Place a triangle on the bench

in front of you. Stretch the
back corners outward slightly,
as shown by the arrows.
Begin to roll the dough

toward the point
STEPS DETAILS
Stretch the point of the

triangle slightly as you roll it.
Finish rolling the dough
Bend the roll into a crescent

shape. The point of the
triangle must be toward the
inside of the crescent and
tucked under the roll so that it
won’t pop up during baking.

ii. Proofing at 27ºC
iii. Baking at 200ºC


And Safety. 6.3 Practice daily routine task based on schedule
SENARAI SEMAK KERJA
Tidak
A. PROCES KERJA
B. HASIL KERJA
4 Croissant according to the recipe produced
C. SIKAP

Date Date
ARAS 4-8, BLOK E9
62604 PUTRAJAYA
PENILAIAN PENGETAHUAN
KOD DAN NAMA
L-041-2 DEMI CHEF
PROGRAM
TAHAP LEVEL 2

NO DAN PERNYATAAN
TUGASAN
NO. DAN PENGALAMAN
PEMBELAJARAN / LE 01 OBTAIN YEAST BASED PRODUCT RECIPES.
LANGKAH LE 02 SELECT UTENSILS AND EQUIPMENT
LE 03 SELECT YEAST BASED PRODUCT INGREDIENTS
LE 04 EXECUTE YEAST BASED PRODUCT PRODUCTION
PRODUCE YEAST BASED PRODUCTS USING UTENSILS,

EQUIPMENT AND RECIPES SO THAT YEAST BASED
OBJEKTIF MODUL PRODUCTS RECIPES OBTAINED, UTENSILS, EQUIPMENT
AND INGREDIENTS SELECTED, YEAST BASED PRODUCTS
PREPARATION ARE EXECUTED IN ACCORDANCE WITH
STANDARD OPERATING PROCEDURE
NAMA CALON
NO KAD PENGENALAN
TARIKH PENILAIAN
ARAHAN
Assessment for task(s) 07.05 in DEMI CHEF Level 2, trainee has to complete the task
given as evidence for competent.
NO KOD / CODE NO L-041-2 / M11 / KA(1/1) Muka / Page : 2 Drp / Of : 12
Time : 1 ½ Hours
1. Assessment consist six (6) parts questions:
Part A: True / False Question (10%)
Part B: Fill in the Blank Question (10%)
Part C: Match and Compare Question (20%)
Part D: Multiple Choice Questions (30%)
Part E: Short Answer Question (20%)
Part F: Assignment Question (10%)
2. Answer all questions.
3. Any references are not allowed.

Part A : True / False Question
1. Yeast is a microscopic plant or cell grown in vats containing a warm mash of ground corn, barley
malt and water.
True / False
2. When yeast is mixed with flour into dough, the yeast plants begin to grow and multiply very
slow.
True / False
3. Bread cannot be served at any temperature ranging from cold to hot.
True / False
4. Layer Pastry is a light, flaky and tender pastry made by mixing flour, water and salt into a
dough and adding layers of fat. It is used to make pies, pasties, vol au vents, savouries and
desserts.
True / False
5. The production of yeast based product involves 12 (basic steps. These steps are applied to
yeast product in general, with variations depending on the particular product.
True / False
(10 Marks)
Part B : Fill in the Blank Question
1. ______________ is a microscopic plant or cell grown in vats containing a warm mash of

ground corn, barley malt, and water.
2. Yeast in baked products _______________ the volume and improves the grain, the texture
and the flavor.
3. Bread may be leavened or unleavened, is a staple food prepared by ___________dough of

flour and water.
4. A small bread roll, often sweetened or spiced and sometimes containing ______________
5. A Bakers use a simple but versatile system of percentages for expressing their formulas by
expressing the amount of each _____________used as a percentage of the amount of flour
used.
(10 Marks)
Part C : Match and Compare Question
No Picture Name
1
Dough Hook / dough
arm
Paddle
Bake pan
Oven
5
Mixer
No Picture Name
6
Scale
Rolling pin
8
Bun pan
9
Wheel dough cutter
10
Pastry brush
(20 Marks)
Part D: Multiple Choice Questions
1. Which are of the yeast based products given bellow are usually prepared from flour and
yeast?
i. Bun
ii. Rolls
iii. Bread
iv. Layer Pastries
A. i only
B. i and ii only
C. i, ii and iii only
D. i, ii, iii and iv only
2. Layer Pastry is a light, flaky and tender pastry made by mixing flour, water and salt into a
dough and adding layers of fat and it is used to make?
i. Pies
ii. Patties
iii. Dessert
iv. Vol au vent
A. i only
B. i and ii only
C. i, iii and iv only
3. There are three principle mixing methods used for yeast dough’s except
A. Baked method
B. Sponge method
C. Straight dough mixing method
D. Modified straight mixing method
4. There are three principal reasons for dough mixing except
i. non of all the answer is correct

ii. to bring about a uniform mixture of ingredients and to form a smooth dough.
iii. to develop the gluten in the dough mass in order to promote the elasticity of the dough and
permit it to retain the gases formed by the yeast
iv. to distribute the yeast cells uniformly so that they will receive proper nutrition
A. i only
B. i and ii only
C. ii, iii and iv only
5. Fermentation is the process by which yeast acts on the _______________and starches in

the dough to produce carbon dioxide gas and alcohol.
A. salt
B. sugar
C. humidity
D. yeast Cell
6. Oven _______________ must be adjusted for the product being baked.
A. baker
B. spring
C. proofing
D. temperature
7. Oven spring is the rapid in the oven due to production and expansion of trapped gases as
a result of the oven
A. heat
B. baked
C. proofing
D. temperature
8. What is the ideal storing temperature for yeast?
A. 45 ºC until 47ºC
B. 27 ºC until 37ºC
C. 10 ºC until 17ºC
D. -1ºC until 7ºC.
9. Punching accomplishes all the following except
A. relaxing gluten
B. redistributing yeast
C. equalizing temperature
D. retaining carbon dioxide
10. What is the reaction for yeast at 15ºC – 21ºC?
A. Fast reaction
B. Slow reaction
C. Normal reaction
D. Terminal death point
11. The straight dough method consists of ______________ step.
A. 1
B. 2
C. 3
D. 4
12. When mixing yeast bread dough, it is important to remember to
A. use the dough arm attachment when using a vertical mixer

B. taste the dough to determine if it has been thoroughly mixed
C. add a little more water if a dough still appears sticky toward the end of its mixing time
D. be sure you follow the mixing times given in bread formula exactly, regardless of the
type of mixer you are using
13. ______________is a continuation of the process of yeast fermentation, which increases the
volume of the shaped dough.
A. Proofing
B. Expansion
C. Distribution
D. Production
14. After baking, bread mush be removed from pans and cooled rapidly on racks to allow the
escape of excess ______________ and alcohol created during fermentation.
A. heat
B. moisture
C. expansion
D. temperature
15. _____________ is not hitting the dough with your first but it is a method of deflating the dough
that expels carbon dioxide, redistributes the yeast for further growth, relaxes the gluten and
equalizes the temperature throughout the dough.
A. Baking
B. Proofing
C. Punching
D. Fermentation
(30 marks)
Part E: Short Answer Question
1. Explain briefly procedure for Straight Dough Mixing Method using fresh yeast.
i. ______________________________________________________________
ii. ______________________________________________________________
iii. ______________________________________________________________
iv. ______________________________________________________________
(4 Marks)
2. Explain briefly procedure for Modified Straight Dough Mixing Method.
i. ____________________________________________________________
ii. ____________________________________________________________
iii. ____________________________________________________________
iv. ____________________________________________________________
(4 Marks)
3. List down at least 4 ( four) types of Yeast Based Products Ingredients

i) _____________________________________________________________
ii) _____________________________________________________________
iii) _____________________________________________________________
iv) _____________________________________________________________
(4 Marks)
4. List down all step involved in procedure for fermenting yeast dough.
i) _____________________________________________________________
ii) _____________________________________________________________
iii) _____________________________________________________________
iv) _____________________________________________________________
(4 Marks)
5. There are four (4) most important changes in baking. List down two (2) of them.
j) ______________________________________________________________________
________________________________________________________________
v) ______________________________________________________________________
________________________________________________________________
(4 Marks)
(20 Marks)
Part F: Assignment Question
1. You are requiring preparing French bread recipes. The recipe should include
i) Ingredients,
ii) Weight/quantity
iii) Method of preparation.
(10 Marks)
ASSESSMENT RESULT
MARK: _____ /100 COMPETENT / NOT COMPETENT

(LULUS / GAGAL)
(MARK OBTAINED) ______ X 15 100
= _________%
ASSESSOR REMARKS:
______________________________ DATE:
ASSESSOR SIGNATURE
NAME:
ARAS 4-8, BLOK E9
PUSAT PENTADBIRAN KERAJAAN PERSEKUTUAN
62604 PUTRAJAYA
PENILAIAN PRESTASI
KOD NAMA DAN
PROGRAM L-041-2 DEMI CHEF
TAHAP LEVEL 2

NO DAN PERNYATAAN
TUGASAN
PEMBELAJARAN / LE 03 SELECT YEAST BASED PRODUCT INGREDIENTS
LANGKAH LE 04 EXECUTE YEAST BASED PRODUCT
PRODUCTION
PREPARATION ARE EXECUTED IN ACCORDANCE
WITH STANDARD OPERATING PROCEDURE
NAMA CALON
NO. K/PENGENALAN
TARIKH PENILAIAN
INSTRUCTION
Task 07.05 Prepare Yeast Based Products. Trainees have to complete the task given as
evidence for competent.
TASK:
Trainees are required to prepare Yeast Based Products using the ingredients, equipments and
tools according to standard recipe.
NO KOD / CODE NO L-041-2 / M11 / PA(1/1) Muka / Page : 2 Drp / Of : 4
TIME : 3 HOURS
ASSESSMENT CRITERIA:
Trainees will be assess base on the criteria below:-

1. Mise-en place / Early preparation
2. Time management
3. Standard operation Procedure
4. Safety
5. Hygiene
6. Oral answer
Equipment and Utensil used

1. Paddle 9. Dough cutter
2. Dough hook / dough arm 10. Measuring jug
3. Bake pan 11. Spatula
4. Bun pan 12. Sieve
5. Scale 13. Ingredients
6. Pastry brush 14. Dough proofer
7. Rolling pin 15. Oven
8. Wheel dough cutter 16. Mixer
SAFETY INSTRUCTION
1. Equipments and utensils are in good condition and save to be used.
2. Safety instruction during preparing task should be followed.
HASIL KERJA – PRODUK

(Nota: Perkara-perkara yang dinilai bergantung kepada keperluan sesuatu bidang kemahiran)
SKEMA PENILAIAN PRESTASI
BIL PERKARA YANG DINILAI MARKAH PEMBERAT MARKAH PERATUS

DIBERI (1 – 3) DIPEROLEHI MARKAH
DIPEROLEHI
0 1 2 3 (%)
1. Proses kerja - 30%
1.1 Equipment and utensil determined 1

1.2 Ingredients selected 2 /15 X 30%
1.3 Cooking method determined 1
1.4 Mise-en-place conducted 1
JUMLAH 5
2. Hasil kerja – 50%
 Taste 2
 Creativity 2
 Texture 2 /36 X 50%
 Shape 2
 Color 2
 Flavor 2
JUMLAH 12
3. Sikap – 10%
3.1 Creative, cleanliness and alert 2

3.2 Good attitude are performed 2 /24 X 10%
3.3 Food hygiene are applied 2
3.4 Proper attire 2
JUMLAH 8
4. Keselamatan – 10%
4.1 Safety regulations adherence 1

4.2 Proper equipment in the 1 /6X 10%
kitchen are used
JUMLAH 2
JUMLAH BESAR
MARKAH KERJA KURSUS – PRAKTIKAL X 25% =
* Untuk mendapatkan peratusan Kerja Kursus-Praktikal (25%), JUMLAH BESAR perlu didarabkan
dengan peratusan berkenaan
ASSESSMENT RESULT
MARK: _____ COMPETENT / NOT COMPETENT

(LULUS / GAGAL)
ASSESSOR REMARKS:
______________________________ DATE:
ASSESSOR SIGNATURE
NAME:
ANSWER KEY FOR KNOWLEDGE ASSESSMENT M11
Part A: True or False
1 True
2 False
3 False
4 True
5 True
Part B: Fill in the blank
1 Yeast
2 Increases
3 baking
4 dried fruit
5 ingredient
Part C: Match and compare

1 Oven 6 Bun pan
2 Mixer 7 Scale
3 Paddle 8 Pastry brush
4 Dough Hook / dough arm 9 Rolling pin
5 Bake pan 10 Wheel dough cutter
Part D: Multiple Choices
1 D 6 D 11 A
2 C 7 A 12 A
3 A 8 D 13 A
4 C 9 D 14 B
5 B 10 B 15 C
Part E: Short Answer Question
1 Soften the yeast in a little of the water.

Fresh yeast: mix with about 2 times its weight in water, or more. Ideal water
temperature: 38ºC.
Combine the remaining ingredients, including the rest of the water, in the mixing bowl.
Add the dissolved yeast, taking care not to let it come in contact .with the salt.
Mix to a smooth, developed dough
2 Soften the yeast in part of the liquid, using a separate container.

Combine the fat, sugar, salt, milk solids and flavorings and mix until well combined, but
do not whip until light.
Add the eggs gradually, as fast as they are absorbed.
Add the liquid and mix briefly.
Add the flour and yeast. Mix to a smooth dough.
3 Fresh Yeast
Sugar
Egg white
Bread Flour
Shortening
Milk
4 Place the dough in a lightly oiled container and oil the surface to prevent a crust from
forming (this may not be necessary if humidity is high – about 75%)
Cover the container lightly and let the dough rise at a temperature of about 27ºC.
Complete when the dough has doubled in volume.
If fermentation is complete, dent will remain after the hand is pressed into the top of the
dough.
5 Oven spring, which is the rapid in the oven due to production and expansion of
trapped gases as a result of the oven heat.
The yeast is very active at first but is killed when the temperature inside the dough
reaches 60ºC.
Coagulation of proteins and gelatinization of starches. In other words, the product
becomes firm and holds its shape
Formation and browning of the crust.
Part F: Assignment Question
French Bread Recipes
French Bread
175 ml Water
9 gm Yeast, fresh
300 gm Bread flour
6 gm Salt
Mixing :
Straight dough method. Dissolve yeast in water before adding flour and salt.
3 minutes at 2nd speed, rest 2 minutes, 3 minutes more at 2nd speed
Fermentation:
1 ½ hour at 27ºC
Punch down
1 hour at 27ºC
Makeup:
French loaves – 350 g
Baking:

Yeast Based Product

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PENGALAMAN PEMBELAJARAN

LE 01 : OBTAIN YEAST BASED PRODUCT RECIPES

NO. AKTIVITI PEMBELAJARAN ARAHAN KHAS

1. Read Information Sheet (Kertas Penerangan) Refer to Assessment Assessor/

2. For additional references refer to: Refer to Librarian

OBJEKTIF MEMBOLEH (ENABLING OBJECTIVE)

NO. AKTIVITI PEMBELAJARAN ARAHAN KHAS

1. Read Information Sheet(Kertas Penerangan) Refer to Assessment Assessor/

2. For additional references refer to: Refer to Librarian

NO. AKTIVITI PEMBELAJARAN ARAHAN KHAS

1. Read Information Sheet (Kertas Penerangan) Refer to Assessment Assessor/

2. For additional references refer to: Refer to Librarian

NO. AKTIVITI PEMBELAJARAN ARAHAN KHAS

1. Read Information Sheet (Kertas Penerangan) Refer to Assessment Assessor/

3. For additional references refer to: Refer to Librarian

7. Ready to assess M11 Yeast Based Products Refer to Assessment Assessor/

NO DAN TAJUK MODUL MODULE 11 YEAST BASED PRODUCTS

TAJUK : YEAST BASED PRODUCTS

The purpose of this module is to give explanation about yeast

Regular yeast dough products

Compressed Yeast Dry Yeast

Figure 11.1: Types of yeast

Following are the various reactions of yeast to different temperatures:

Table 11.1: Reaction of yeast to different temperature

15ºC – 21ºC Slow reaction

26ºC Normal reaction

32ºC – 37ºC Fast reaction

58ºC Terminal death point

The ideal storing temperature for yeast is (-1ºC) – 7ºC.

1. Yeast based products recipes

Example 1: Recipe of White Bread

10 minutes at 2nd speed

Example 2: Recipe of French Bread

Example 3: Recipe of Hard Roll

250 gm Bread flour

Scaling and Makeup:

Example 4: Recipe of Soft Roll

250 gm Bread flour

6 gm Non milk powder

Scaling and Makeup:

iii. Layer pastry

Example 5: Recipe of Danish Pastry

Example 6: Recipe of Croissants

800 gm Bread flour

1.1 Method of selecting yeast based products recipes

Three principle mixing methods are used for yeast dough’s

a. Straight Dough Method

The straight dough method consists of only step:

Table 11.2: Straight Dough Mixing Method

Procedure: Straight Dough Mixing Method for Yeast Product

1. Soften the yeast in a little of the water.

Ideal water temperature: 38ºC.

Idea water temperature: 40ºC.

3. Mix to a smooth, developed dough.

b. Modified Straight Dough Method

Table 11.3: Modified Straight Dough Mixing Method

Procedure: Modified Straight Dough Method

1. Soften the yeast in part of the liquid, using a separate container.

3. Add the eggs gradually, as fast as they are absorbed.

4. Add the liquid and mix briefly.

5. Add the flour and yeast. Mix to a smooth dough.

c. Sponge Method (sponge and dough method)

The first stage is called a sponge, a yeast starter, or yeast pre-

ferment. Part of the liquid is sometimes reserved for step 2