Final BBP Core 1

COMPETENCY-BASED LEARNING MATERIAL
Sector:
TOURISM SECTOR (HOTEL AND RESTAURANT)
Qualification Title:
BREAD AND PASTRY PRODUCTION NC II
Unit of Competency:
PREPARE AND PRODUCE BAKERY PRODUCTS
Module Title:
PREPARING AND PRODUCING BAKERY PRODUCTS
Technical Education and Skills Development Authority

TORRIJOS POBLACION SCHOOL OF ARTS AND TRADES
Poctoy, Torrijos, Marinduque
Date Developed: Document No.

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HOW TO USE THIS COMPETENCY BASED LEARNING MATERIAL
Welcome to the Module; Preparing and Producing Bakery Products .This

Module contains training materials and activities for you to complete.
These units of competency Prepare and Produce Bakery Products

contains the knowledge, skills and attitudes required for a Baker. It is one of the
Core Module at National Certificate Level II (NC II).
You are required to go through a series of learning activities in order to

complete each learning outcome of the module. In each learning outcome there
are Information Sheets, Resource Sheets and References Materials for further
reading to help you better understand the required activities. Follow these
activities on your own and answer the self – check at the end of each learning
outcome. Get the answer key from the instructor and check your work honestly.
If you have questions, please don’t hesitate to ask your facilitator for assistance.
Recognition of Prior Learning (RPL)
You may already have some or most of the knowledge and skills covered in
this module because you have:
 Been working for sometime

 Already completed training in this area
If you can demonstrate to your trainer that you are competent in a

particular skill or skills, talk to him/ her about having them formally recognized
so you won’t have to so the same training again. If you have qualifications or
Certificates of Competency from the previous trainings, show them to your trainer.
If the skills you acquired are still relevant to this module, they may become part of
the evidence you can present for RPL.
This learning material was prepared to help you achieve the required
competency, in Prepare and Produce Bakery Products. This will be the source of
information for you to acquire the knowledge and skills in this particular

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independently and at your own pace with minimum supervision or help from your
instructor.
In doing the activities to complete the requirements of this module, please
be guided by the following:
 Talk to your trainer and agree on how you will both organize the
training under this module. Read through the module carefully. It is
divided into sections, which cover all the skills, and knowledge you
need to successfully complete.
 Work through all information and complete the activities in each
section. Read the information sheets and complete the self – checks
provided. Suggested references are included to supplement the
materials provided in this module.
 Most probably your trainer will also be your supervisor or manager.
He/ she are there to support you and show you the correct way to do
things. Ask for help.
 Your trainer will tell you about the important things that you need to
consider when you are completing the activities and it is important
that you listen and take notes.
 You will be given plenty of opportunities to ask questions and practice
on the job. Make sure you practice your new skills during regular
work shifts. This way you will improve both your speed and memory
and also your confidence.
 Talk to more experienced workmates and ask for their guidance.
 Use self- check question at the end of each section to test your own
progress.
 When you are ready, ask your trainer to watch you perform the
activities outlined in this module.
 As you work through the activities, ask for written feedback on your
progress. Your trainer keeps feedback/ pre- assessment reports for
this reason. When you have completed these learning materials and
feel confident that you have had sufficient knowledge and skills, your
trainer will arrange as appointment with a registered assessor to
assess you. The results of the assessment will be recorded in your
Competency Achievement Record.

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MODULE CONTENT
Qualification : Bread and Pastry Production NC II
Unit Of Competency : Prepare and Produce Bakery Products
Module Title : Preparing and Producing Bakery Products

Module Descriptor :
This module covers the knowledge, skills required by bakers and pastry
cooks (patissiers) to prepare and produce a range of high-quality bakery products
in commercial food production environments and hospitality establishments.This
module covers materials to use such as the CBLM information sheets, self-checks,
job sheets, operation sheets and performance criteria checklists.
Nominal Duration: hours
Learning Outcomes:
At the completion of this module you MUST be able to:

1. Prepare Bakery Products
2. Decorate and Present Bakery Products
3. Store Bakery Products

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Competency Summary
Qualification : Bread and Pastry Production NC II
Unit Of Competency # 1 : Prepare and Produce Bakery Products
Module Title : Preparing and Producing Bakery Products
Introduction:
The aim of every food service business is to provide better quality of food to
satisfy its clients.
The module contains information and practices in preparing bakery
products according to standard recipes and desired product characteristics. It also
includes lessons in selecting ingredients wisely and weighing dry and liquid
ingredients. Appropriate equipment is used according to required and standard
operating procedures.
The module consists of three (3) learning outcomes. Each outcome contains
learning activities for both knowledge and skills, supported with information
sheets, self-checked and job/operation sheet gathered from different sources.
Before you perform the manual exercises, read the information / and answer the
self-check provided to confirm, to yourself and to your instructor that you are
equipped with knowledge necessary to perform the skill portion of the particular
learning outcomes.
Upon completion of this module you have to submit to your instructor for
assessment. You will be given a certificate of competency as a proof that you met
the standard requirements (Knowledge & Skills) for this module. The assessment
could be in different methods as prescribed of the Competency Standard.
Learning Outcomes :
On completion of this module, the trainee should be able to:

1. Prepare Bakery Products

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2. Decorate and Present Bakery Products
3. Store Bakery Products
Assessment Criteria:
After completion of the lesson in this unit, the trainee/ student should be
able to:
1. Required ingredients are selected, measured and weighed according to

recipe or production requirements and established standards and
procedures.
2. A variety of bakery products are prepared according to standard mixing
procedures/formulation/recipes and desired product characteristics
3. Appropriate equipment are used according to required bakery products
and standard operating procedures
4. Bakery products are baked according to techniques and appropriate
conditions; and enterprise requirement and standards
5. Required oven temperature are selected to bake goods in accordance with
the desired characteristics, standards recipe specifications and enterprise
practice
6. A variety of fillings and coating/icing, glazes and decorations for bakery
products are prepared according to standard recipes, enterprise
standards and/or customer preferences
7. Bakery products are filled and decorated, where required and
appropriate, in accordance with standard recipes and/or enterprise
standards and customer preferences
8. Bakery products are finished according to desired product
characteristics
9. Bakery products are presented according to established standards and
procedures
10. Bakery products are stored according to established standards and
procedures
11. Packaging are selected appropriate for the preservation of product
freshness and eating characteristics.

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Prerequisite: none
Learning Outcome Summary
Prepare Bakery Products

Learning Outcome # 1
Contents:
Baking ingredients and its function
Essential utensils and equipment
Steps in measuring ingredients
Basic Baking Mix Methods
Temperature Guide For Baking Bread
Checking doneness of bread
Characteristics of a good bread
How to prepare Banana Bread
1. Ingredients are selected, measured and weighed according to recipe
requirements
2. Appropriate equipment are selected and used in accordance with
manufacturers’ manual
3. Standard or enterprise recipes are used to produce a variety of hot,
cold and frozen desserts, appropriate for a variety of menus and
catering establishments
4. Creative and innovative desserts are produced using a range of
appropriate ingredients
Conditions:
Trainees must be provided with the following:
1. Practical work area
2. Equipment:
 Refrigerator

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 Oven
 Dough Roller
 Mixer
Tools: supplies:
 Knives all purpose flour
 Pastry wheel cold butter
 Mixing bowl margarine
 Measuring cups white sugar
 Measuring spoons salt
 Wooden ladle water
 Dinner plate Lard
 Pastry blender skimmed milk
 Rolling pin yeast
 Baking sheet baking powder
 Pie plate bread flour
 Pastry or piping bag
 Weighing scale
3. Training Materials
 Information Sheets
 Self checks
 Model answers
 Task Sheets
 Procedural Checklist
Assessment Methods:
 Demonstration with questioning
 Observation with questioning

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Learning Experiences
Learning Outcome 1
Prepare Bakery Products
Learning Activities Special Instructions
 Read Information Sheet 1.1-1: If you have difficulty understanding
Baking ingredients and its function the information, don’t hesitate to ask
your trainer for clarification
 Answer Self – Check 1.1-1 Compare the answers to the answer

keys 1.1-1

Essential utensils and equipment the information, don’t hesitate to ask

keys 1.1-2

Steps in measuring ingredients the information, don’t hesitate to ask

keys 1.1-3

Basic Baking Mix Method the information, don’t hesitate to ask

keys 1.1-4

Temperature Guide For Baking the information, don’t hesitate to ask
Bread your trainer for clarification

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keys 1.1-5

Checking doneness of bread the information, don’t hesitate to ask


keys 1.1-6

Characteristics of a good bread the information, don’t hesitate to ask
 Answer Self – Check 1.1-7: Compare the answers to the answer

keys 1.1-7
 Perform Operation Sheet on how Present your output to your trainer

to operate an oven for evaluation
 Perform Job Sheet 1.1-8 Evaluate your own work using the
performance criteria.
 “ How to prepare Banana Bread”
Present your finished product to
your trainer for evaluation.

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Information Sheet 1.1-1
Ingredients and its function
Learning Objective:
After reading this INFORMATION SHEET, YOU MUST be able to

familiarize yourself of the different bakery ingredients.
Flour Flour is the major ingredient for any bakery product .Wheat
flour special characteristic like gluten makes it most suitable for
bakery product. Gluten is protein like substance which provides network like
structure. Its other properties are extensibility and resistance. Moisture
content of flour should be less than 10 %.
Fats main function in the bakery product is to retain moisture in the
S product . Categories of fat used in bakery are hydrogenated vegetable oil,
h refined ground nut oil sunflower oil , coconut oil , palm oil , palm kernel
o oil.
r
tL
e Liquid is added to the flour and fat to bind the ingredients together and
i convert them into pliable dough. Usually water is the liquid agent although
n
q other ingredients such as milk, cream, eggs or buttermilk may be called
iu
n for.
i
g
Salt
d

All bakery products contains salt, usually just a pinch but sometimes up to 1
teaspoon. Salt is added to enhance the flavor of the other ingredients.
Sugar Sugar provides sweetness to the product and also act as
preservative. Sugar can be used in crystal as well as grounded
form .Sugar grinding helps to break sugar crystal into powder form. Sugar
solution has gained popularity in usage .sugar solution (invert sugar) has
advantage as it gets easily mixed with in the dough .sugar also provides color
to the product
Flavorings Ingredients such as herbs, spices, nuts or cheese may be
used to flavor bakery products

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Self- Check 1.1-1
Bakery ingredients and its function
__________1. is to retain moisture in the product
__________2. used to flavor bakery products
__________3. is added to enhance the flavor of the other ingredients
__________4. provides sweetness to the product and also act as preservative
__________5. to bind the ingredients together and convert them into pliable
dough

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Answer Key to 1.1-1
Bakery ingredients and its function
1. Shortening
2. Flavorings
3. Salt
4. Sugar
5. Liquid

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Information sheet 1.1-2
There are some basic tools associated

with BAKING
Baking Sheets–have raised edges all

around, and are normally the choice
for professional bakers. They are a
good, all-purpose pan and can be
used for everything from baking
cookies to toasting nuts
Loaf Pan– Loaf pans are used for most
quick bread recipes, such as banana
bread and zucchini bread. Metal,
stone, glass, and ceramic loaf pans
all work well for quick breads. Loaf
pans can also be used for yeast
breads. The most useful sizes are a
9¼ x 5¼ x 2½ inch loaf pans for
larger loaves and 8½ x 4½ x 2½ inch
loaf pans for smaller loaves. Darker
loaf pans are good for crusty yeast
breads; however light aluminum is
best for sweet and quick breads so
they don’t over-darken

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Muffin Pans - Muffin pans are a
rectangular metal baking pan with
six or twelve cup, used to bake both
muffins and cupcakes. Muffin pan
sizes are typically mini, standard,
and jumbo sized. Each cup is
normally lined with paper baking
cups, and then filled with muffin or
cake batter. Muffin pans can also be
used to bake dinner rolls or
individual brownies
Baking Cups- Baking cups are paper or
foil cups used to line muffin or
cupcake pans. The baking cups hold
the batter making it easy to release
the baked cakes from the pan.
Brioche Molds- A brioche mold is a deep,

beautifully fluted round mold, made
of tinned steel. They are specifically
made for baking the traditional
French knot-shaped brioche loaf. A
small brioche mold can also be used
for baking small cakes, muffins, and
individual sweet breads. A large
brioche mold can be used for larger
cakes and sweet breads
Ceramic Baking Dishes- Ceramic dishes

come is round, oval, and rectangular
shapes, and a variety of colors. They
are perfect for baking crustless fruit
desserts such as fruit crisps,
cobblers, crumbles, and bread
puddings, allowing your dessert to go
from the oven to your table

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Double Boiler- A double boiler is a set of
two pans nested together, with
enough room in the bottom pan for 1
or 2 inches of water. Double boilers
are used to cook or heat foods that
need gentle heat, such as melting
chocolate. The water in the bottom
pan is brought to a simmer, and the
second pan is set on top.
Steamed Pudding Molds- A pudding

steamer is used for steaming some
puddings and breads. These pans are
typically molded of aluminum or
tinned steel with a tube in the middle
and a clip-on watertight lid to keep
the bread or pudding moist while
baking. Breads, such as Boston
Brown Bread, and puddings such as
a traditional Christmas pudding are
best when baked in a pudding
steamer.
Soufflé Dishes- Soufflé dishes are round,
with deep, straight sides and
decorative ridges on the outside. They
range in size from ¼ cup up to 8
cups. Smaller soufflé dishes, also
called ramekins, can also be used to
bake individual soufflés, custards,
bread puddings or crisps or cobblers.
Mixing Bowls- A good set of mixing

bowls will be your constant
companion while baking, used for
mixing, whipping creams or egg
whites, preparing ingredients, raising
breads, or just storing food in the
refrigerator.

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Measuring Spoons- Measuring spoons
are used for measuring small
amounts of ingredients such as
spices, leaveners, and extracts, and
very small amounts of liquids. Pour
liquids, such as vanilla extract, to the
rim of the spoon; level dry
ingredients, such as salt or baking
soda with a straightedge.
Dry Measuring Cups- Dry measuring
cups are used to measure all dry
ingredients such as flour, sugar, and
oats, also for semisolid ingredients
such as jam, shortening, sour cream,
and peanut butter
Liquid Measuring Cups- All liquid

ingredients, such as water, milk, or
juice are measured in a liquid
measuring cup. Liquid measuring
cups should be made of clear glass or
plastic, have a pouring spout, and
have clear measurement markings on
the side. It is handy to have a 1 cup
measure, along with a 2 cup and 4
cup measure for most baking
projects. Liquid measuring cups are
also handy for warming milk or
melting butter in the microwave
Scales- Scales are used to measure dry
ingredients, along with nuts, dried
and fresh fruits, and chocolate, and
to measure out portions of dough.
The scale is also helpful to determine
if multiple cake pans have the same
amount of batter.

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Rubber or Silicone Spatulas- Spatulas
have many uses including scraping
batters down from the sides and
bottom of a mixing bowl, spreading
fillings, stirring stovetop custards and
chocolate while heating, folding
lighter ingredients into heavy batters,
scrambling eggs, and more
Whisks- A wire whisk is another

versatile baking tool, used to whisk or
stir wet or dry ingredients together,
beating egg whites or cream, stirring
ingredients as they heat in a
saucepan and folding ingredients
together. Whisks come in various
sizes and strength of wire. The
stronger the wire, the heavier the
task the whisk can perform.
Wooden Spoons- Wooden spoons are
strong and durable, withstand heat,
won’t scratch nonstick pans, and
perfect for stirring almost anything,
including hot liquids on the stovetop.
Flour Sifter- The most common sifter is

a canister type with either a single
mesh screen, or triple mesh screen
and a rotating blade that is controlled
by a rotary or squeeze handle.
Choose a sifter with at least a three-
cup capacity. A sifter can sift any dry
ingredient, including flour, cocoa
powder, and confectioner’s sugar

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Pastry Brushes- Pastry brushes are used
to brush liquid type ingredients onto
pastries or breads
Rolling Pin- A good rolling pin is

essential for rolling pie pastry, sugar
cookie dough, and bread dough.
There are two basic styles of rolling
pins, dowel and ball bearing. A rolling
pin, if properly taken care of, should
last a lifetime. Never submerge it in
water or place in the dishwasher. To
clean simply wipe it down with a
warm damp cloth and allow to air
dry. A dowel rolling pin is a single
piece of rounded wood, some have
tapered ends, and some are long and
straight.
Wire Cooling Racks- Wire cooling racks
are a necessity for setting just-out-of-
the-oven hot baking pans to cool. Hot
pans placed on a flat surface can
cause the baked item to become
soggy, due to condensation that
forms under the pan. Cooling racks
are also helpful to use when drizzling
icing or chocolate on top of cookies,
cakes, or pastries as the icing drips
thru the rack instead of forming a
puddle.
Doughnut Cutter- This is similar to a
round biscuit cutter, but with a
smaller round cutter in the center to
make the doughnut or bagel hole.

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Oven Thermometer- An oven
thermometer is useful for checking
the accuracy of your oven. You can
also move the thermometer to
different positions in your oven to
check for hot spots.
Baking Equipment Heavy duty mixer

hand
electric mixer

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Heavy duty dough roller Refrigerator

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Oven
Self-Check 1.1-2
______________1. is useful for checking the accuracy of your oven
______________2. used to brush liquid type ingredients onto pastries or breads
______________3. used to whisk or stir wet or dry ingredients together, beating

egg whites or cream, stirring ingredients as they heat in a saucepan and
folding ingredients together
______________4. is a deep, beautifully fluted round mold, made of tinned steel

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______________5. is similar to a round biscuit cutter, but with a smaller round
cutter in the center to make the doughnut or bagel hole.
Answer Key1.1-2
Essential tools and equipment
1. oven thermometer
2. pastry brush
3. whisks
4. brioche molds
5. dough cutter

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Weighing and Measuring
Weigh: The preferred method for determining the amount of

ingredients using a scale; to measure off an amount equal in weight. Weights
can be determined in ounces, pounds, kilograms, grams, etc.
Measure: A device such as a graduated container used for measuring;

an evaluation or basis of comparison. Measurement can be determined in
solid ounces, fraction of a spoon, i.e., ¼, ½, one cup, fluid ounces, cups,
quarts, gallons, etc.
Weighing and Measuring is Important …

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Recipes list amounts of ingredients by weight or measure. Both
weights and measures are listed for most ingredients on each USDA recipe.
We measure liquids and small amounts of dry ingredients and weigh larger
measurers of dry ingredients. Because weighing ingredients is quicker,
easier and more accurate, this method is used most often in quantity food
service. There is much less chance of error if 6 lbs. of flour are weighed than
if 24 cups of flour are measured.
By weighing and measuring ingredients correctly when preparing food, we can:

 Ensure a quality product every time,
 Help control cost, and
 Ensure that the food meets menu pattern requirements.
Both liquid measuring devices and dry measuring devices should be available.
A dry measure cup should not be used for liquids and vice versa.
 Dry Measure Cups
 Measuring Spoons
 Liquid Measure Cup
A standard set consists of:
 ¼ t (tsp.)
 ½ t (tsp.)
 1 t (tsp.)
Measuring spoons measure small amounts of ingredients such as

spices, salt, and flavorings. Each spoon holds an accurate amount when the
ingredient is leveled.
Nested Measuring Cups
A nested measuring cup set consists of:
¼ cup
1/3 cup

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½ cup
1 cup
These cups measure small amounts of dry and solid ingredients, such
as salt, yeast, brown sugar and solid shortening. Each cup holds an accurate
amount when the ingredient is leveled
A Step-by-Step How To:

Measuring Ingredients for
Baking
 To measure flour, scoop

enough flour to mound over
the top of the measuring
cup.
 With a knife or offset
spatula, scrape the excess
flour off the top of the
measuring cup
 Next, lay the flat edge flat

against the top of the
measuring cup

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 Draw the flat portion across
the flour to perfectly
smooth the top of the flour
 It may take a few passes

over the top of the flour to
get an accurate measure
 For measuring coarse

ingredients like salt or
sugar, simply draw the edge
over the top of the
measuring cup or spoon.

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 For accurately measuring
finely powdered ingredients
in measuring spoons, use
the edge of a knife or offset
spatula to smooth the top of
the ingredient
 For measuring fat (butter,

lard, shortening), use an
offset spatula to transfer a
large mound into the
measuring cup. Press the
top of the fat to make sure
it is packed tightly and that
there are no air bubbles
 Use the edge of the spatula

or a knife to smooth the top
even with the top of the
measuring cup
Dry Ingredient Equivalents
1 tablespoon 3 teaspoons 15 ml

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1/8 cup 2 tablespoons 30 ml
1/3 cup 5-1/3 tablespoons 75 ml
2/3 cup 10-2/3 tablespoons 150 ml
1 cup 16 tablespoons 250 ml
Wet Ingredient Equivalents
1 cup 8 fluid ounces 1/2 pint
2 cups 16 fluid ounces 1 pint
4 cups 32 fluid ounces 2 pints
8 64 fluid ounces 4 pints

cups

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Self- Check 1.1-3
What are steps in measuring flour?
What are the steps in measuring coarse ingredients
What are the steps in measuring finely powdered ingredient
What are the steps in measuring fat (butter, lard, shortening?

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Answer Key 1.1.3
STEPS IN MEASURING FLOUR

1. To measure flour, scoop enough flour to mound over the top of the measuring
cup.
2. With a knife or offset spatula, scrape the excess flour off the top of the
measuring cup
3. Next, lay the flat edge flat against the top of the measuring cup
4. Draw the flat portion across the flour to perfectly smooth the top of the flour
5. It may take a few passes over the top of the flour to get an accurate measure
STEPS IN MEASURING COARSE INGREDIENTS

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1. Simply draw the edge over the top of the measuring cup or spoon.
STEPS IN MEASURING FINELY POWDERED INGREDIENT

1. In measuring spoons, use the edge of a knife or offset spatula to smooth the
top of the ingredient
STEPS IN MEASURING FAT (BUTTER, LARD, SHORTENING)

1. Use an offset spatula to transfer a large mound into the measuring cup. Press
the top of the fat to make sure it is packed tightly and that there are no air
bubbles
2. Use the edge of the spatula or a knife to smooth the top even with the top of
the measuring cup

Mixing methods are established ways of bringing together the ingredients

necessary for a baked good. Many recipes use random directions, but there really
is often a best way to bring ingredients together for a recipe. Take the muffin
method. This method is one of the easiest ways to bring ingredients together.
With this method you want a minimal mixing of the ingredients to prevent gluten
development--the binding of proteins in the flour into elastic strands. Overmixing
the ingredients in a recipe that uses the muffin method will result in cave-like
structures in the finished product. Knowing things like this about mixing
methods will allow you to get good results from recipes that have vague directions,
or unusual steps for mixing. It also allows you to create your own recipes if you

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get good enough at it. The best recipes are often ones that correctly follow the
mixing methods, as these are more likely to have been made by someone who
knew what they were doing
Creaming Method
3. Creaming refers to mixing the butter and sugar to incorporate air.

4. Use room temperature butter and sugar, unless the recipe states otherwise.
5. Mix with a hand mixer or the paddle attachment on your stand mixer.
6. Blend until the color lightens and the butter becomes fluffy.
7. Reduce the mixer speed and slowly add the eggs and vanilla or other
flavorings.
8. Slowly add dry ingredients.
9. If other liquid ingredients are needed, alternate additions of wet and dry
(starting and ending with dry)
The method is as follows:
1. Sift dry ingredients together.

2. Blend liquid ingredients, except for eggs, together.
3. Cream butter and sugar on medium speed for about 10 minutes, or what the
recipe says.
4. Blend together egg yolk and egg white and add the eggs in a slow stream into
the butter and sugar. Cream on medium speed for 5 minutes.
5. With mixer on low speed, add 1/4th of the dry ingredients, then 1/3 of the wet
ingredients. Scrape and then repeat the process finishing with the dry
ingredients.
6. Mix until just combined. If you do this correctly you should get a smooth
batter. If you have lumps then you probably did not scrape the bowl properly
The straight dough method

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A 12 step process for making bread that in modern times uses a standing
mixer with a dough hook.
There is some inconsistency in the steps, but in general they are:
1 - Scaling - Weighing out the ingredients and placing them in a bowl.
2 - Mixing - Mixing the dough, usually in a standing mixer with a dough
hook in modern times. It is best to start off at a lower speed to combine
ingredients and raise it later to develop gluten.
3 - Fermentation - The first rise where you allow the dough to expand as the
yeast feeds on the starch in the bread.
4 - Folding - Where you fold the dough to dispel Carbon dioxide, redistribute
the year, relax the gluten, and equalize temperature of the dough. This can
be done once or multiple times throughout fermentation. Follow the recipe.
5 - Dividing - Dividing the dough into the correct weight for the finished
product.
6 - Rounding - Reshaping the dough before the final shaping.
7 - Resting - Allow the gluten to relax and additional fermentation to occur.
8 - Markup and panning - Shaping the dough into its final shape and
placing it on a pan.
9 - Proofing - Allowing the dough to ferment and expand a final time.
Sometimes done in a warm proof box.
10 - Scoring and baking - Slashing the bread with a knife to allow for
expansion and baking it in the oven. Oven is often steamed to get the
appropriate crust color.
11. Cooling - Allowing the bread to cool to room temperature.
12 - Storing - Storing the bread appropriate
Quick bread mixing methods

10. The muffin method - Used to create muffins, pancakes and waffles, or things
like banana bread and hush puppies, or certain cakes
1. Sift the dry ingredients together.
2. Blend liquid ingredients together.
3. Pour liquid ingredients into dry ingredients and mix until just combined.
It is quite easy to do muffins with a hand mixer or even with just a spoon
as only minimal mixing is required.
11. The biscuit method - Used for biscuits, pie crusts, scones, etc.
1. Sift the dry ingredients together.

2. Cut cold fat into the dry ingredients until a certain size

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3. Blend liquid ingredients together.
4. Pour liquid ingredients into dry ingredients and fat and mix until just
combined.
Cookie mixing methods
12. The one-stage method - Used for cookies that use liquid fats.
13. The creaming method - Used for cookies that use solid fats.
14. The egg-foam method - Used for cookies that use egg-foam.
Self-check 1.1-4
1. Refers to mixing the butter and sugar to incorporate air

a. Sponge method
b. Straight dough method
c. Creaming method
2. It includes a 12 step process for making bread that in modern times uses a
standing mixer with a dough hook.
a. Biscuit method
b. Straight dough method
c. Muffin method
3. It involves muffin and biscuit method
a. Quick bread mixing method

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b. Creaming method
c. One step method
4. Used for cookies that use liquid fats
a. Cookies method
b. One-stage method
c. Muffin method
5. Used to create muffins, pancakes and waffles, or things like banana bread
and hush puppies, or certain cakes
a. Muffin method
b. Creaming method
c. Cookies method
Answer Key 1.1-4

1. C
2. B
3. B
4. B

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5. A

Bread Baking Guide
Oven Baking
Before the indoor electric or gas oven became a common household

appliance, most bread was baked in large wood fired masonry ovens,
communal ovens, or over and open fire. The large masonry ovens yielded
excellent results; however, other methods, such as open fire baking, resulted
in bread loaves that were inconsistent in texture, flavor, and doneness.
Preheating The Oven

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It is important to set and preheat the oven to the proper temperature
as called for in the bread recipe. Most breads require a specific baking
temperature that must remain constant to achieve the proper results.
Many basic breads, containing only flour, water, and yeast, are baked at high
temperatures, usually 400ºF and above, while breads containing
enrichments, such as eggs, milk, or butter, are baked at lower temperatures.
Some bread recipes call for the dough to be placed in a very hot oven for a
short time and then the temperature is lowered for the remainder of the
baking time. This technique simulates the cooking temperatures of old
fashioned wood-fired masonry ovens in which the bread dough received an
initial blast of very hot air followed by a gradual cooling after removal of the
embers
Adding Moisture While Baking
The level of moisture in the oven is an important factor in achieving

proper results when baking bread. Moisture, in the form of steam, allows the
bread to form a thin, golden crust while allowing the interior to remain soft
and moist. It is often beneficial to add moisture to the oven either before the
bread is placed in the oven or during the baking process. There are a number
of methods for adding moisture to the oven.
Baking Process
The heat of the oven transforms the moisture in the bread dough into
steam causing the bread to rise rapidly. The yeast in the dough continues to
produce carbon dioxide gas, contributing to the rising action of the baking
bread. Usually within the first 10 minutes of baking, the temperature of the
dough has increased to a level that kills the active yeast cells, ending the
rising action. The final shape and size of the bread is set and the crust begins
to form. The oven door should not be opened before this stage is completed.
Further baking allows the natural sugars in the dough to caramelize, which
results in the golden brown color that is characteristic of many varieties of
bread.
Chemical leavening agents used in quick breads cause carbon dioxide

gas to form when the liquid ingredients are blended with the chemical

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leavening agent and other the dry ingredients. The chemical leavening
agents become even more active when exposed to the heat of the oven,
causing rapid rising. It is important to mix the ingredients only until just
blended and place the batter or dough in the oven immediately. Over mixing
and/or a delay in baking the batter or dough will allow too much carbon
dioxide gas to escape, resulting in a collapsed loaf.
Bread Baking Times

The baking time for different breads is determined by the
instructions in the recipe. This should be followed closely, but variables
such as the quality of the oven, the temperature calibration, the humidity
level, and altitude may affect the suggested baking time. A convection
oven will reduce the baking time, but some experimentation may be
required before the proper baking time can be determined when using this
feature.
Although there are exceptions, baking times for the majority of
breads usually fall within the following ranges:
15. Hearth breads, large country-style rounds, and

35 to 50 minutes
breads baked on flat surfaces
16. Basic breads baked in loaf pans and other

45 to 60 minutes
containers
17. Thin flat breads 5 to 15 minutes
18. Thicker flat breads 15 to 25 minutes
19. Quick breads 45 to 75 minutes
20. Rolls and Buns 15 to 20 minutes

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Self-check 1.1-5
Bread Baking Guide
Give the ranges of the following:
1. Thin flat breads
2. Rolls and Buns
3. Basic breads baked in loaf pans and other containers

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4. Quick breads
5. Hearth breads, large country-style rounds, and breads baked on flat

surfaces
Answer Key 1.1-5

Bread Baking Guide
5 to 15 minutes
15 to 20 minutes
45 to 60 minutes
45 to 75 minutes
35 to 50 minutes

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Checking Doneness of Bread
Checking Doneness
There are no scientific methods for determining whether or not

bread has been baked to the optimum doneness. Unlike some food
items, such as meat, in which a meat thermometer can be used
to determine proper doneness, the doneness of bread is usually
determined by the senses alone. An experienced baker can readily
determine doneness even when the baking time may differ from day
to day due to temperature and humidity factors. A loaf requiring 30
minutes baking time on a particular day may require 35 minutes on
another day, so it is never wise to strictly adhere to the baking time
suggested in the recipe, which is provided only as a guideline.

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Using the baking time in
the recipe as a guide, begin to
check for doneness a few
minutes before the suggested
baking time has elapsed,
especially if the crust is
becoming too dark. The crust
on most basic breads should be
golden brown.
The bread should feel firm, but not too hard, which would
indicate that the bread is probably overdone. If the bread is too
spongy, it usually indicates that it is undercooked, which is a
common problem encountered by the inexperienced home bread
maker.
One of the best indicators

of proper doneness is to tap the
underside of the bread with
your knuckles and listen to the
sound. A hollow sound
indicates that the bread is
done, while a dull sound
indicates an underdone loaf.
Tests For Determining When Bread Is Done
1 . When the color is a rich golden brown.
2. When the loaf shrinks away from the sides of the pan.

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3. When the sides of the pan sizzle when touched with a damp finger.
4. When a clean toothpick inserted comes out free from any particles of the
dough.
5. When the loaf gives a hollow sound on being tapped
Self-check 1.1-6
How do you check doneness of bread?

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Answer Key 1.1-6
21. The bread should feel firm, but not too hard
22. tap the underside of the bread with your knuckles and listen to the sound. A
hollow sound indicates that the bread is done
23. When the color is a rich golden brown.
24. When the loaf shrinks away from the sides of the pan.
25. When the sides of the pan sizzle when touched with a damp finger.

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26. When a clean toothpick inserted comes out free from any particles of the
dough.
27. When the loaf gives a hollow sound on being tapped

Characteristics of a Good Bread
Size and Shape - A medium-sized loaf made of dough weighing from one
pound to one and one-quarter pounds costs less to bake and is more likely to be
thoroughly baked than a very large loaf. A moderate-sized loaf is about four or five
inches deep, eight or nine inches long, and four or five inches wide. The careful
shaping of the dough is the first step necessary in making a well-shaped loaf of
bread.
Color - Bread should have a good bloom and be golden brown in color with
a depth of crust on top, bottom and sides. The crumb should be cream-white in
color with no dark streaks through it. A greyish color indicates poor flour or poor
handling of the dough.
Texture- Nothing is more difficult to describe than texture, nothing more

indicative of quality. Perfect texture of the crumb depends on kneading the dough
until it is smooth and elastic and until it can be kneaded on an unfloured board

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without sticking. It depends on having the dough rise to double or treble its size
once or twice before it is made into the loaf, and once in the tins. It depends on
careful baking. To determine the texture of the crumb, cut the loaf in two. The
holes should be small and uniform with no streak near the bottom of the loaf and
no lumps through the loaf. Press the center of the loaf with the knuckles; if the
elasticity and moisture are right, the loaf should spring back to shape.
The crust should be smooth without large holes on the bottom and without
a split on one side of the loaf. If the top crust is rough it may be due to insufficient
kneading or to putting the dough into the tins before it is perfectly smooth.
Flavor and Odor - A well-made, well-baked loaf will taste slightly sweet,
neither too fresh nor too salty, and will have no suggestion of acidity, rawness or
mustiness.
Self-Check 1.1-7
1. What are the characteristics of a good bread in terms of:

28. Size and shape
29. Color
30. Texture
31. Flavor and odor

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Answer key 1.1-7
32. Size and shape-A moderate-sized loaf is about four or five inches deep, eight
or nine inches long, and four or five inches wide
33. Color - Bread should have a good bloom and be golden brown in color with a
depth of crust on top, bottom and sides
34. Texture- To determine the texture of the crumb, cut the loaf in two. The
holes should be small and uniform with no streak near the bottom of the loaf
and no lumps through the loaf. Press the center of the loaf with the knuckles;
if the elasticity and moisture are right, the loaf should spring back to shape.

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35. Flavor and Odor - A well-made, well-baked loaf will taste slightly sweet,
neither too fresh nor too salty, and will have no suggestion of acidity, rawness
or mustiness
Operation Sheet 1.1-8

Title : Operating Oven
Performance Objective: Know how to operate oven
Equipment : deck oven
Steps/Procedure:
1. Set temperature control and then turn on blower fan
2. When the oven temperature reaches set level, the indicator light will turn on.
3. Place food on racks at the desired level. Products cook more evenly when
placed on middle racks.
4. When baking cakes or quick breads with soft batter, turn off the fan until
the batter is set. Then turn back on. The fan cause ripples on a batter before
it is set.
5. Close the oven door to begin baking.
6. Set timer to desired cooking time.
7. Oven light may be turned on during the cooking process to check the
product.
8. When product is done, open doors and remove the product from the oven.
Know where the product will be placed before you remove the pan from the
oven.
9. Close doors and turn oven off.
Note:
Used the prescribe template for inspection (Checklist attached)
Assessment Method:
Demonstration/ Performance Criteria Checklist

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JOB SHEET 1.1-8
Title : How to prepare banana bread
Performance Objective:
Given the necessary supplies/materials, tools, equipment, you
should be able to prepare Banana Bread
Supplies/Materials :
36. 1/3 c. shortening
37. 2/3 c. sugar
38. 2 eggs, beaten
39. 1 3/4 c. flour
40. 1 tsp. vanilla
41. 2 tsp. baking powder
42. 1/4 tsp. baking soda
43. 1/2 tsp. salt
44. 1 1/2 c. mashed bananas
(approximately 3 bananas
Tools :
bowl,

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wooden spoon, ,
measuring spoon and cups,
baking sheet, wire whisk,
baking pan,
Equipment :
mixer,
refrigerator,
oven
1. Grease and flour a loaf pan, and

set it aside.
Procedures

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2. Peel the bananas and mash them
with a fork. Set the mashed
bananas aside until needed.
3. In a mixing bowl, cream together

the shortening, sugar, and eggs
until fluffy. Add the dry
ingredients to the creamed
mixture and beat until well
blended.
4. Stir the mashed bananas into the

batter using a spatula. Blend the
ingredients until the mashed
bananas are well distributed.
5. After stirring in the bananas,

pour the batter into the greased
and floured loaf pan.

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6. Tent the loaf pan with foil, leaving
some space between the bread
batter and the foil. This will
provide the necessary space for
the bread to rise. Seal the foil
around the edges of the pan. The
foil will help to keep the bread
moist as it is cooking.
7. Place a rack or trivet on the
bottom of a 6-quart slow
cooker so that the loaf pan does
not sit on the bottom. If you do
not have a rack or trivet that fits
properly, crumple some
aluminum foil and place it on the
bottom of the slow cooker.
8. Place the loaf pan in the slow

cooker. The foil or rack in the
bottom of the slow cooker will
allow the heat to circulate around
the loaf pan for more even
cooking.
9. Place the lid onto slow cooker and

turn the temperature dial to high.
Cook the bread for 2 to 3 hours.
Do not remove the cover or check
for doneness before 2 hours has
elapsed. After 2 hours, check for
doneness by inserting a toothpick
into the center of the loaf. If the
toothpick is clean when it is
pulled out of the loaf, the bread is
done.

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10. If the bread is not done,
remove the foil from the loaf pan,
cover the crock with a paper
towel, and place the cover back
onto the slow cooker.
11. Cook the bread for another

30 minutes; then check it again
for doneness. When the bread is
done, allow it to cool for 10
minutes; then remove it from the
loaf pan and place it on a wire
rack for further cooling (if
necessary).
12. The bread can be sliced

and served warm or it can be
cooled completely before serving.
Quick breads baked in a slow
cooker are moist and delicious.
Performance Criteria Checklist

Job Sheet 1.1-8
Criteria Yes No
1. Grease and flour a loaf pan, and set it aside.
2. Peel the bananas and mash them with a fork. Set the mashed
bananas aside until needed
3. In a mixing bowl, cream together the shortening, sugar, and
eggs until fluffy. Add the dry ingredients to the creamed
mixture and beat until well blended

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4. Stir the mashed bananas into the batter using a spatula.
Blend the ingredients until the mashed bananas are well
distributed
5. After stirring in the bananas, pour the batter into the greased
and floured loaf pan.
6. Tent the loaf pan with foil, leaving some space between the
bread batter and the foil. This will provide the necessary
space for the bread to rise. Seal the foil around the edges of
the pan. The foil will help to keep the bread moist as it is
cooking.
7. Place a rack or trivet on the bottom of a 6-quart slow
cooker so that the loaf pan does not sit on the bottom. If you
do not have a rack or trivet that fits properly, crumple some
aluminum foil and place it on the bottom of the slow cooker
8. Place the loaf pan in the slow cooker. The foil or rack in the
bottom of the slow cooker will allow the heat to circulate
around the loaf pan for more even cooking
9. Place the lid onto slow cooker and turn the temperature dial
to high. Cook the bread for 2 to 3 hours. Do not remove the
cover or check for doneness before 2 hours has elapsed. After
2 hours, check for doneness by inserting a toothpick into the
center of the loaf. If the toothpick is clean when it is pulled
out of the loaf, the bread is done
10. If the bread is not done, remove the foil from the loaf
pan, cover the crock with a paper towel, and place the cover
back onto the slow cooker.
11. Cook the bread for another 30 minutes; then check it
again for doneness. When the bread is done, allow it to cool
for 10 minutes; then remove it from the loaf pan and place it
on a wire rack for further cooling (if necessary)
12. The bread can be sliced and served warm or it can be
cooled completely before serving. Quick breads baked in a
slow cooker are moist and delicious.
Trainee’s Name: ________________________
Date: __________________________________
Comments/suggestions:

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Name of Trainer: ______________________
Date:________________________________
Learning Outcome # 2 Decorate and Present Bakery Products
Contents:
1. Different decorations, fillings, coatings/icings and glazes for bakery
products.
2. Guidelines in presenting bakery products.
3. Prepare Bread Rolls and decoration
1. A variety of fillings and coating/icing, glazes and decorations for
bakery products are prepared according to standard recipes,

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enterprise standards and/or customer preferences
6. Bakery products are filled and decorated, where required and
appropriate, in accordance with standard recipes and/or enterprise
standards and customer preferences
7. Bakery products are finished according to desired product
characteristics
8. Bakery products are presented according to established standards
and procedures
Conditions:
2. Equipment:
 Refrigerator
Tools:
 Knives
 Measuring cups
 Measuring Spoon
Apparatus:
 Weighing scale
 Utensils:
 Sifter
 Mixing bowl
 Ladle
 Wooden spoon
 Self checks
 Model answers
 Task Sheets

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Assessment Methods:
 Written test
 Performance test
Learning Outcome
Decorate and Present Bakery Products
1. Read Information Sheet 2.1-1 If you have difficulty
Different decorations, fillings, understanding the information, don’t
coatings/icings and glazes for hesitate to ask your trainer for
bakery products clarification
2. Answer Self – Check 2.1-1 Compare the answers to the
answer keys 2.1-1

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Guidelines in presenting bakery understanding the information, don’t
products hesitate to ask your trainer for
clarification
answer keys 2.2-2

Prepare Bread Rolls and understanding the information, don’t
decoration hesitate to ask your trainer for
clarification

answer keys 2.2-3

Different decorations, fillings, coatings/icings and glazes for bakery products
Learning Objective:
DECORATIONS
45. Glazes and jellies

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46. Icing
47. Chocolates
48. Sprinkled icing sugar
49. Fresh and preserved/ crystallized fruits
50. Fruit purees
51. Nuts, whole or crushed
52. Colored/flavored sugar
53. Marzipan coating
Icings and Frostings
Are mixtures placed all over the cake to make it more appealing and
enhance its flavor. Though icings and frostings serve the same purpose in cakes,
they are different in their respective preparation and ingredients.
An icing either a fluffy or thin mixtures. Fluffy icing is a cooked sugar
mixture containing egg whites or yolks, stiff enough to spread in swirls on cakes.
Thin icing, on the other hand contains only sugar and liquid and may either be
cooked or simply spread with a plastic brush.
A frosting is a thick mixture which may either be cooked or uncooked, used
only on cakes. There are two kinds of frosting butter and cooked. Frosting is and
uncooked mixture made by creaming butter, sugar, a small amount of liquid, and
flavoring. It is also known as butter icing. Cooked frosting is a combination of
temperature attention. A good example of cooked frosting is fudge frosting.
Frosting and Icings- Icings are sweet coverings or watering in which sugar
is the predominant ingredient. The materials used and the manner in which they
are mixed determine the type of icing.
CONFECTIONERS SUGAR OR POWDERED SUGAR is used in the

preparation of flat icing and butter cream.
GRANULATED SUGAR- is used for icings that are made into syrup before
adding to the other icing ingredients.

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Self Check 2.1-1
Different decorations, fillings coatings/icings and glazes for bakery products
1. What are mixtures placed all over the cake to make it more appealing and
enhance its flavor?

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2. What are the different decorations and fillings for pastry?
Answer to Self Check 2.1-1

1. What are mixtures placed all over the bread to make it more appealing and
enhance its flavor?
54. Icings and frostings
2. What are the different decorations and fillings for bakery?
56. Icing

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57. Chocolates
60. Fruit purees
61. Nuts, whole or crushed
62. Colored/flavored sugar
63. Marzipan coating
Fillings:
64. Strawberry Pastry Filling
65. Strawberry Glaze
66. Red Raspberry Pastry Filling
67. Pineapple Pastry Filling
68. Peach Pastry Filling
69. Lemon Pastry Filling
70. Cream Cheese Pastry Filling
71. Coconut Pastry Filling
72. Chocolate Bavarian Pastry Filling
73. Cherry Pastry Filling

Guidelines in presenting bakery products
Learning Objective:
After reading this INFORMATION SHEET, YOU MUST be able
understand the structure of meat to be acquainted with guidelines in
presenting bakery products

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GUIDELINES IN PRESENTING BAKERY PRODUCTS
74. Cleanliness and hygiene of the display units, windows, trays employee, etc.
75. Correctly organize products. Present the products divided into their
category.
Quick bread/ unleavened bread
76. When presenting the products on shelves or in display units, there should
be enough units to avoid the client suspecting there is a lack of product.
77. Signs or labels indicating the name of each products they easy to identify.
78. Information at the point of sale: posters with photographs of the product,
new products etc
79. Put in a clean plate and add garnishing
Self Check 2.1-2

Guidelines in presenting pastry products
TRUE OR FALSE
1. _______ Information at the point of sale: posters without photographs of the

product, new products etc
2. ______ When presenting the products on shelves or in display units, there

should be enough units to avoid the client suspecting there is a lack of
product.

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3. ______Cleanliness and hygiene of the display units, windows, trays
employee, etc.
4. _______Signs or labels indicating the name of each products they easy to

identify.
5. _______ Do not organize products. Present the products divided into their
category
Answer to Self Check 2.1-2

Guidelines in presenting pastry products
1. F
2. T
3. T
4. T

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5. F
JOB SHEET 2.1-6

Title: Prepare Bread Rolls and decoration
Performance Objective:
Given the necessary supplies/materials, pastry tools, pastry equipment,
you should be able to prepare puff pastry pie lids and decoratons.
Supplies/Materials :
80. flour, butter ,water, milk, salt, egg
Tools :
bowl, wooden spoon, pie plate, measuring spoon and cups, rolling pin,
baking sheet, wire whisk, pastry blender, pastry cutter
Equipment : oven
Procedures:

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1. The one on the left used a spiral
and sesame seeds and the other
two are dusted with flour and
then cut with a razor or X-Acto
knife.

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2. To make the spiral rolls, divide the
roll dough in two and roll each
half on the counter using both of
your hands
3. Then twist one over the other to

create a braid
4. Wrap one end around the other to

create a wreath, making sure you
leave a center in the middle
because the dough will rise while
proofing.

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5. After the dough has risen to
double its size, use a pastry brush
to brush a little beaten egg over
the top of the roll
6. Then sprinkle with sesame seeds

before baking
7. For the round roll, dust lightly

with flour using either a flour
sifter or a fine mesh strainer.

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8. Then use a razor or X-Acto knife
to cut a swirl in the dough and
bake.
Assessment Method: Demonstration/ Performance Criteria Checklist
Procedural Checklist 1.1

Bread rolls and decoration
During the performance of the activity did the trainee follow the steps by step
procedure?
Trainees Name: ________________________________ Date: ___________________
Procedure YES NO
1. The one on the left used a spiral and sesame seeds
and the other two are dusted with flour and then
cut with a razor or X-Acto knife.
2. To make the spiral rolls, divide the roll dough in two
and roll each half on the counter using both of your
hands
3. Then twist one over the other to create a braid
4. Wrap one end around the other to create a wreath,

making sure you leave a center in the middle
because the dough will rise while proofing.

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5. After the dough has risen to double its size, use a
pastry brush to brush a little beaten egg over the
top of the roll
6. Then sprinkle with sesame seeds before baking
7. For the round roll, dust lightly with flour using

either a flour sifter or a fine mesh strainer.
8. Then use a razor or X-Acto knife to cut a swirl in the
dough and bake
Comment
Trainers Name and Signature: ____________________________________
Date: ______________________
Learning Outcome # 3 Store Pastry Products
Contents:
Proper Food Storage and Handling
Types, functions, elements and importance of packaging
1. Bakery products are stored according to established standards and
procedures
2. Packaging are selected appropriate for the preservation of product
freshness and eating characteristics
Conditions:

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2. Equipment:
 Refrigerator
Materials
 Cellophane
 Containers
 Cartoons
 Wrapper
3. Learning Materials
 CBLM
 Computer
 Self checks
 Model answers
 Task Sheets
Assessment Methods:
 Written test
 Performance test

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Learning Outcome 3
Store Pastry Products
1. Read Information Sheet 3.1-1– If you have difficulty
Importance of storing bakery understanding the information,
products don’t hesitate to ask your trainer
for clarification
2. Answer Self – Check 3.1-1 Compare the answers to
the answer keys 3.2-1
3. Read Information Sheet 3.1-2 – If you have difficulty

Different Packaging used for storing understanding the information,
breads don’t hesitate to ask your trainer
for clarification
4. Answer Self – Check 3.1-2 Compare the answers to
the answer keys 3.1-2

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Importance of storing bakery products
Learning Objective:

understand the proper storing and packaging of bakery products.
Importance of Proper Food Storage and Handling
Perishable foods need to be transferred immediately to refrigerated or frozen

storage area. Refrigerated storage should be at 45 oF or below. Because proper air
circulation is important, it is a requirement that the food be packed loosely.
Refrigerated food should also be covered to prevent foreign matter from getting into
it, to keep moisture within, and to prevent unpleasant odors and flavors from
being absorbed.
The storage at staples (canned and perched foods and other that do not
require refrigeration) in the dry storeroom should be given important
consideration. Storage temperature for canned goods should be between 60-70 oF.
It should also have allow humidity and proper ventilation to help prevent rust and
rotting. Bright lights and direct sunlight should be avoided. Food should also be

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protected from rodents, insects and other pests. In general, proper storage and
handling helps in maintaining the quality standard of each food item.
Essential Equipment for Dry Storage Area
For an efficient, sanitary, economical storage of non-perishable on food

items not requiring refrigeration.
The following illustrates some of the typically styles of metal shelves:
1. Open Wire: This type offers maximum visibility of shelf content and allows
maximum air circulation.
2. Flat Solid: Shelving is ideal for containing spills.
3. Embossed: This type provides improved circulation under stored items.
4. Louvered-embossed: This type promotes uniform temperature and air flow.
Bins may be semi-enclosed, rectangular or round container, open to top,

with or without lift-off, sliding or hinge-covered. Floor type bins are usually
mobile, or a height convenient enough to roll under a shelf.
The dry storage area must provide adequate space and should be located
near the receiving and food preparation areas. As much as possible, the storeroom
should occupy the same level as the kitchen to facilitate the movement of supplies
and equipment and also to maintain security.
The freezer is a place to store baked goods (except for those with fresh fruit,
custards, whipped cream or other perishable items). The general rule is that the
quicker you freezer freezes the baked good, the less damage you will do. Freezers
that are not self-defrosting keep foods longer and without as many problems
(freezer burn, frost, etc.) than those that are not. That's because the food doesn't
have to go through constant freezing and quick thawing cycles to prevent ice build
up in the freezer.
Bread is best stored at room temperature for 2 - 3 days, and not in the
refrigerator because it hastens staling and the bread dries out. Science tells us
that the staling process takes place faster at the cooler temperature ranges of a
refrigerator than at room temperature. For long term storage, freeze the bread for
up to 2 - 3 months. However, in hot and humid weather, many store their bread
well-wrapped in the refrigerator. The colder temperature discourages the growth of
mold, which is of greater concern in a humid climate. If the loaf is made with
perishable ingredients, like meat or cheese, do refrigerate the loaf. If the bread is

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heavy with nuts and raisins, some recipes may direct you to do it also for fear of
mold forming before they stale.
Before storing, be sure to allow fresh-baked bread to cool at least 20 to 30
minutes before you cut slices and at least an hour before you bag it for storage. If
stored in plastic before it has completely cooled, the warm bread will "sweat"
inside the bag, and you'll end up with a soggy crust. When bread has lost its
freshness, you can also dry the bread on the counter and make bread crumbs or
stuffing..
To store breads at room temperature
Bread is always best the day it's baked, but can also be stored
Suggested shelf life at room temperature:
1. One day: French and Italian breads

2. 2 to 3 days: Regular bread loaves
3. 3 to 5 days: Rye Bread
4. 2 to 3 days: Pain de Campagne, San Francisco Sourdough, Whole Wheat
Multigrain
To thaw frozen bread:
Thaw at room temperature: It prefers to first thaw my wrapped frozen bread

at room temperature and then reheat in oven. When thawing bread in its
wrappers, it helps to retain any moisture that was lost during the freezing process
and the bread won't dry out. The bread will also taste more freshly baked. Don't
thaw bread in a warm oven or outside the bag because it will result in a very dry
loaf. Loaves generally take 2 to 3 hours to thaw. If you want to thaw just 1 or 2
slices, take what you need from the freezer and wrap in plastic wrap and let sit on
the countertop. You can also toast the slices right from the freezer. To reheat
bread, when thawed, heat unwrapped in an oven at 350 degrees for 10-15
minutes.
Thaw in an oven: If you are in a hurry, thaw bread unwrapped in the oven.
However, the bread will dry out more than if thawing at room temperature. To do:
discard the bread's wrappers, rewrap the bread in aluminum foil, and place it in a

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350 degree oven for about 20 to 40 minutes, depending on the density of your
bread and how frozen the loaf is.
Factors to be considered in storing bakery products
1. Consideration of temperature, light and air exposure

2. Use of appropriate containers
3. Labeling
4. Display cabinets including temperature-
5. controlled cabinets to cool or warm
6. Refrigeration, chilling and freezing
7. Length of time in freezer /cool storage
Self Check 3.1-1

TRUE or FALSE
1. The oven is a place to store baked goods
2. Bread is best stored at room temperature for 2 - 3 days
3. If the loaf is made with perishable ingredients, like meat or cheese, do

refrigerate the loaf
4. Before storing, be sure to allow fresh-baked bread to cool at least 20 to 30

minutes before you cut slices and at least an hour before you bag it for
storag

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5. Thaw bread in a warm oven or outside the bag because it will result in a
very dry loaf
Answer Key 3.1

1. F
2. T
3. T
4. T
5. F

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Information Sheet 3.2
Different Packaging used for storing breads
PACKAGING - maybe defined as the activities of designing and producing the

container or wrapper for the product.
ELEMENTS OF PACKAGING
1. PRODUCT – the item for ultimate consumption by the user.
2. PRIMARY PACKAGE - package in direct contact with the product.
3. SECONDARY PACKAGE – consumer or multi- store package.
4. SHIPPING CONTAINER – the physical distribution unit.
5. FITMENTS- partitions, collars, cell, cushioning, and others
6. TERTIARY PACKAGING- unit loads or similar groupings of secondary

packages.
FUNCTIONS OF PACKAGING

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1. CONTAIN- hold the product.
2. PROTECT AND PRESERVE – the product in its long journey from the
manufacturer to the consumer.
3. TRANSPORT AND STORAGE – the demands of transport and storage have

lead to the development of numerous bulk packaging and palletization
system.
4. INFORM – packaging sends a message; it says something about the content

to the consumer and other related text.
5. PROMOTE – Attracts attention and interest of the consumer in buying the

brand; the packaging is the “silent salesman” of the product.
Bakery Food Containers
Choosing the best container in which to store or present bakery foods

depends on what type of bakery product you have, how long it will be in the
container and whether you are keeping the product yourself or giving it to
someone else. The good news is that most households will already have containers
that are ideal for baked goods.
Short-Term Storage Containers
If the baked goods are to be eaten the same day, storing them in cardboard
boxes of the kind used by professional bakers and confectioners should not be a
problem. Such boxes, available in flat pack form, are readily available in the
cookery sections of many department stores. If the baked products are to be given
as a gift, the boxes, which usually come in white, can be decorated with attractive
stickers or tied up with pretty ribbons.
Medium and Long-Term Storage Containers
If the baked goods are to be kept for several days or weeks, airtight
containers are needed to keep them fresh. Sealable plastic boxes with airtight lids
are available from department stores. Tin boxes are also suitable for medium and
long-term storage. Many cookie and some candy companies sell their products in

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tins. These are perfect to reuse as containers for baked products. Smaller baked
products, such as cookies, can be stored in glass jars and will keep fresh for
several weeks, depending on the type of cookie.
Special Cake Containers
Many people keep a tier of their wedding cake as a memento. These can be
frozen, but solid fruitcakes will last months or even years in an airtight container.
Cookery stores sell airtight glass containers that also have glass lids. These are
perfect for displaying a wedding cake tier as a decorative memento. Pretty tin
boxes with romantic decorations can also be an attractive way to store special
cakes as long as they are airtight.
Freezable Containers
Many baked goods can be stored in a freezer. Most plastic boxes can go in
the freezer and these are a good way of protecting baked foods from being
damaged while in storage. Plastic freezer bags are also suitable containers for
baked goods in the freezer as long as they are properly sealed to prevent the food
getting frost damage. Lidless containers, such as bowls, can also be used as
containers for baked goods in the freezer as long as they protected by a sealable
plastic freezer bag.
IMPORTANCE OF PACKAGING
81. Packaging prevents food from contamination caused by microorganisms.

82. Packaging protects food from physical damage caused by handling and
shipping.
83. Packaging prevents food insects and rodents.

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84. Packaging delays the effects of heat, oxygen, moisture and light that caused
undesirable change in foods such as loss of color and crispness, rancidness,
growth of molds, and drying.
85. Packaging regulates the moisture in food.
86. Packaging contributes to the appearance and attractiveness of food.
Self Check 3.2

TRUE or FALSE:
________ 1. Most plastic boxes can go in the freezer and these are a good
way of protecting baked foods from being damaged while in storage.
________2. PACKAGING maybe defined as the activities of designing and

producing the container or wrapper for the product.
________3. Packaging do not regulates the moisture in food.
________4.Packaging prevents food from contamination caused by

microorganisms.

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________5. Packaging do not contributes to the appearance and
attractiveness of food.
Answer Key 3.2

TRUE or FALSE:
1. T
2. T
3. F
4. T
5. F

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EVIDENCE PLAN
MODULE TITLE Preparing and Producing Pastry Products
LEARNING OUTCOME Prepare puff pastry apple tarts
Ways in which evidence will be collected:
Demonstration w/
[tick the column]
oral questioning
oral questioning
Observation w/
Written Exam
The evidence must show that the candidate…
1. Required ingredients are selected, measured and
weighed according to recipe or production
√ √
requirements and established standards and
procedure
2. Appropriate equipment are used according to
required bakery products and standard operating √
procedure
3. Required oven temperature are selected to bake
goods in accordance with the desired √
characteristics, standards recipe specifications and
enterprise practices
4. A variety of fillings and coating/icing, glazes and
decorations for bakery products are prepared √
√
according to standard recipes, enterprise standards
and/or customer preferences
5. Bakery products are stored according to
√ √
established standards and procedures
6. Packaging are selected appropriate for the
preservation of product freshness and eating √
characteristics
Prepared by: Date:
Checked by: Date:

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OBSERVATION CHECKLIST
Candidate name:
Assessor name:
Assessment Center :
Unit of Competency:
Learning Outcome:
Instructions for the assessor:

Observe the candidate prepare and produce bakery products within thirty
(45) minutes with the following specific tasks:
1. Set up the utensils, tools and equipment in the workstation.

2. Prepare ingredients and garnishes needed
3. Prepare and produce bakery
4. Clean work areas as well as the tools and equipment
5. Describe the assessment activity and the date on which it was
undertaken.
6. Place a tick in the box to show that the candidate completed each aspect
of the activity to the standard expected in the enterprise.
7. Ask the candidate a selection of the questions from the attached list to
confirm his/her underpinning knowledge
8. Place a tick in the box to show that the candidate answered the
questions correctly.
Complete the feedback sections of the form.

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Date of observation
Description of assessment activity
Location of assessment activity

The candidate…. If yes, tick the
box
1. Required ingredients are selected, measured and

weighed according to recipe or production 
requirements and established standards and procedure
2. Required oven temperature are selected to bake goods
in accordance with the desired characteristics,
standards recipe specifications and enterprise 
practices
3. A variety of fillings and coating/icing, glazes and
decorations for bakery products are prepared according
to standard recipes, enterprise standards and/or 
customer preferences
4. Bakery products are stored according to established
standards and procedures 
5. Packaging are selected appropriate for the preservation
of product freshness and eating characteristics 
Did the candidate’s overall performance meet the standard?  Yes  No

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RATING SHEET FOR QUESTIONNAIRE
NAME OF TRAINEE: __________________________

DATE: ________________________________________
Satisfactory
Questions to probe the candidate’s underpinning knowledge response
Yes No
1. Where is the best place to store bakery products?  
2. What are ingredients in making bread?  
3. How do check doneness of bread products?  
4. What is the function of sugar in the baked products?  
5. What is packaging?  
The candidate’s underpinning Satisfactory Not Satisfactory
knowledge was:
Feedback to candidate
General comments [Strengths / Improvements needed
Candidate
Date:
signature:
Assessor
Date:
signature:
MODEL ANSWERS TO QUESTIONS

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1. Where is the best place to store bakery products?
Answer: freezer or chiller

2. What are ingredients in making bread?
Answer: flour, sugar, shortening, salt, liquid

3. How do check doneness of bread products?
Answer: the clor will turns to golden brown

4. What is the function of sugar in the baked products?
Answer: it adds sweetness in the baked products

5. What is packaging?
Answer: PACKAGING - maybe defined as the activities of designing and

producing the container or wrapper for the product
DEMONSTRATION with Oral Questioning

Candidate name:
Assessor name:
Project-Based Assessment:
Qualification:
Date of assessment:

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Time of assessment:
Instructions for demonstration
Given the necessary materials, tools and equipment, the

candidate must be able to prepare and produce pastry products within
thirty (45) minutes with the following specific tasks:
1. Set up the utensils, tools and equipment in the workstation.
2. Prepare ingredients and garnishes needed
3. Prepare and produce pastry
4. Clean work areas as well as the tools and equipment
Materials and equipment
1. bakery ingredients
2. Fresh fruits and vegetables for garnish
3. bakery tools and equipment
4. Wash sink, garbage bag
5. Cleaning detergent and hand towel
OBSERVATION  to show if
evidence is
demonstrated
During the demonstration of skills, the candidate: N/
Yes No
A
Required ingredients are selected, measured and weighed

according to recipe or production requirements and 
 
established standards and procedure
Appropriate equipment are used according to required 

 
bakery products and standard operating procedure
Bakery products are stored according to established 

 
standards and procedures
The candidate’s demonstration was:
Satisfactory  Not Satisfactory 
RATING SHEET FOR QUESTIONNAIRE
NAME OF TRAINEE: ____________________

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DATE: __________________________________
Satisfactory
Questions to probe the candidate’s underpinning knowledge response
Yes No
1. How will you measure one cup of flour?  
2. How to use liquid measuring cup?  
3. Identify the different equipment used in making bread?  
4. How will measure small amount of ingredients?  
 
The candidate’s underpinning Not Satisfactory
knowledge was: Satisfactory
Feedback to candidate
General comments [Strengths / Improvements needed]
Candidate
Date:
signature:
Assessor signature: Date:

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MODEL ANSWERS TO QUESTIONS
1. How will you measure one cup of flour?
Answer: Sift and scoop the flour into the measuring cup, then level with the
use of spatula
2. How to use liquid measuring cup?
Answer: put the liquid measuring cup on a flat surface. Measure the amount
of liquid into the desired marker line. Bend your knees and level your eyes to
the marker line.
3. Identify the different equipment used in making bakery
Answer: refrigerator, mixer, heavy duty dough roller

4. How will measure small amount of ingredients?
Answer: scoop a small amount of ingredients and level it with the use of
spatula.

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WRITTEN TEST
Identification :
1. _____________is to retain moisture in the product
2. _____________ used to flavor bakery products
3. ______________is added to enhance the flavor of the other ingredients

4. _____________provides sweetness to the product and also act as preservative
5. _____________to bind the ingredients together and convert them into pliable
dough
Enumeration
1. What are mixtures placed all over the bread to make it more appealing and
enhance its flavor?
2. What are the different decorations and fillings for bakery?
TRUE or FALSE
1. _______ Information at the point of sale: posters without photographs of the

product, new products etc

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2. ______ When presenting the products on shelves or in display units, there
should be enough units to avoid the client suspecting there is a lack of
product.
3. ______Cleanliness and hygiene of the display units, windows, trays

employee, etc.
4. _______Signs or labels indicating the name of each products they easy to

identify.
5. _______ Do not organize products. Present the products divided into their
category
Answer Key
Identification:
1. Shortening
2. Flavorings
3. Salt
4. Sugar
5. Liquid
Enumeration
1. Icings and frostings
87. Icing
88. Chocolates
Fillings:
91. Strawberry Pastry Filling

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92. Strawberry Glaze
93. Red Raspberry Pastry Filling
True or false
1. F
2. T
3. T
4. T
5. F

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QA SYSTEM

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COMPETENCY-BASED LEARNING MATERIAL

Technical Education and Skills Development Authority

Date Developed: Document No.

Welcome to the Module; Preparing and Producing Bakery Products .This

These units of competency Prepare and Produce Bakery Products

You are required to go through a series of learning activities in order to

Recognition of Prior Learning (RPL)

 Been working for sometime

If you can demonstrate to your trainer that you are competent in a

Date Developed: Document No.

Date Developed: Document No.

Qualification : Bread and Pastry Production NC II

Unit Of Competency : Prepare and Produce Bakery Products

Module Title : Preparing and Producing Bakery Products

Nominal Duration: hours

At the completion of this module you MUST be able to:

Date Developed: Document No.

Qualification : Bread and Pastry Production NC II

Unit Of Competency # 1 : Prepare and Produce Bakery Products

Module Title : Preparing and Producing Bakery Products

On completion of this module, the trainee should be able to:

Date Developed: Document No.

1. Required ingredients are selected, measured and weighed according to

Date Developed: Document No.

Learning Outcome Summary

Prepare Bakery Products

Date Developed: Document No.

Date Developed: Document No.

 Answer Self – Check 1.1-1 Compare the answers to the answer

 Read Information Sheet 1.1-2: If you have difficulty understanding

 Answer Self – Check 1.1-2 Compare the answers to the answer

 Read Information Sheet 1.1-3: If you have difficulty understanding

 Answer Self – Check 1.1-3 Compare the answers to the answer

 Read Information Sheet 1.1-4: If you have difficulty understanding

 Answer Self – Check 1.1-4 Compare the answers to the answer

 Read Information Sheet 1.1-5: If you have difficulty understanding

Date Developed: Document No.

 Read Information Sheet 1.1-6: If you have difficulty understanding

 Answer Self – Check 1.1-6 Compare the answers to the answer

 Read Information Sheet 1.1-7: If you have difficulty understanding

 Answer Self – Check 1.1-7: Compare the answers to the answer

 Perform Operation Sheet on how Present your output to your trainer

Date Developed: Document No.

After reading this INFORMATION SHEET, YOU MUST be able to

Date Developed: Document No.

__________1. is to retain moisture in the product

__________2. used to flavor bakery products

__________3. is added to enhance the flavor of the other ingredients

__________4. provides sweetness to the product and also act as preservative

Date Developed: Document No.

Date Developed: Document No.

There are some basic tools associated

Baking Sheets–have raised edges all

Date Developed: Document No.

Brioche Molds- A brioche mold is a deep,

Ceramic Baking Dishes- Ceramic dishes

Date Developed: Document No.

Steamed Pudding Molds- A pudding

Mixing Bowls- A good set of mixing

Date Developed: Document No.

Liquid Measuring Cups- All liquid

Date Developed: Document No.

Whisks- A wire whisk is another

Flour Sifter- The most common sifter is