BREAD AND PASTRY PRODUCTION

ASSESSMENT FOR NCII

CINNAMON ROLL

Ingredients: Roll Filling:

Syrup for lining and brushing:
Dough: 2 tbsp butter for brushing ¼ c Water
2 tbsp b-sugar ¼ c w-sugar
¼ c lukewarm water ½ tsp Cinnamon Powder ½ tsp cinnamon powder
2 tsp Active Dry Yeast (Dissolve
in lukewarm water with 1 tsp w- Garnishing: Boil all ingredients sugar well
sugar) dissolved.
1 ½ c All Purpose Flour 1/8 c Raisins
¼ c sugar 1/8 c cashew nuts (chopped)
¼ tsp salt
1 egg
2 tbsp milk
2 tbsp butter

PROCEDURES:
 Mise en place, Preheat the oven to 150 Celsius (350F), Dissolve yeast in lukewarm water, add 1 tsp and set aside
until bubbles form. Sift the flour, add salt and remaining sugar. Make a well in the center. Put the milk, egg, butter,
and the yeast mixture. Knead the dough 30 to 40 times or until smooth. Dough should be malleable. Bulk
fermentation. Punch down after 30 minutes (use plastic canister), Using rolling pin flatten the dough pressing slowly
until become oval shape. Brush the filling butter all over the dough leaving 2 inches space for locking the roll.
Sprinkle brown sugar and cinnamon powder and distribute evenly raisins and chopped nuts. Roll the dough from one
end then pinch the end to lock the roll. Divide the roll into 6 slices Final Rising: 35 minutes or until double size,
baking time: 10 to 15 minutes until golden brown

LEMON PIE
Crust Ingredients:

1 c All Purpose Flour, ¼ tsp. Salt, ¼ c shortening/butter, 3 tbsp cold water

PROCEDURES:
In a bowl, combine APF and salt, cut in shortening/butter until mixture resembles coarse crumbs. Add water, 1
tbsp at a time until a ball of dough is formed. Roll out the dough to the pie molder. Transfer dough to pie
molder and flute the edges decoratively. Set aside.

Lemon Filling:

2 tbsp sugar, 1 tbsp APF, 2 tbsp water, 1 pc egg yolk, ½ tsp vanilla, ¼ c milk, 1 tbsp butter, 1 tsp lemon juice.

PROCEDURES:
In a bowl, combine all ingredients together and mix thorough until blended, cook into double boiler or direct
into very slow fire, and continue mixing until mixture becomes thick.
SWISS ROLL
Batter Mixture:

1 tsp coffee + 1 tbsp cocoa powder (dissolve in), 1/3 c hot water, ¾ cake flour, 1/3 c w-sugar,1 ½ tsp baking
powder, ¼ tsp salt, 3 tbsp oil, 4 pcs egg yolk, 1 tsp vanilla.

Meringue:

4 pcs egg whites, 1 tsp cream of tartar, ½ c w-sugar

PROCEDURES:
Dissolve coffee and cocoa powder in hot water. Set aside to let it cool.
Sift together cake flour and baking powder, salt and sugar. Make a well in a center. Put the oil in the center then
add egg yolk and vanilla. Add gradually coffee mixture using wire whisk until all dry ingredients is dissolve.

For meringue: Beat the egg whites and cream of tartar until soft peak stage, then add gradually white sugar.

Fold in batter mixture in thin stream over entire surface of whipped egg white, gently cutting and folding in and
up the sides and over. Fold in mixture is well blended. Pour into greased jelly roll pan. Bake at 350 degrees F
for 15-20 minutes or until done.

SWISS BUTTER CREAM:

2 pcs egg whites, ½ c white sugar, 225 grams butter, 1 tsp vanilla extract.

PROCEDURES:
Combine sugar and egg whites in a bowl stirring until the sugar dissolve. Place on barely simmering hot water
bath, whipping constantly until temperature reaches 70 C. Transfer onto a mixing bowl fitted with a wire whisk
attachment, whip until stiff peak, replace attachment to paddle, beating to medium speed until cold, gradually
add butter and beat in medium speed until smooth and creamy.
 REVIEWER: BREAD AND PASTRY PRODUCTION NCII ASSESSMENT
1. How do you measure 2 and ¾ cups of flour?
ANS. Spoon flour into measuring (1 cup) and level for ¾ cups; ½ cup and ¼ cup.
2. If you need 6 pieces eggs, how should you open then?
ANS. Open eggs one at a time, cracking open one egg in a small bowl; if okay, transfer to bigger bowl; open another
egg into the small bowl, transfer to the bowl; and so on……
3. How would you know that you have creamed the butter well enough?
ANS. The butter is lighter color
4. What is the role of each ingredient – flour, fat, yeast, sugar?
ANS.
Flour- gluten development.
Fat – shorten the gluten strands.
Yeast – rise the dough.
Sugar – food of the yeast
5. What is the difference between extra and flavor emulsion? Cake Flour and All-Purpose Flour?
ANS. Flavor extract is alcohol based, while a flavor emulsion is oil based; Cake flour has the least amount of gluten of
all wheat flours, making it best for light, delicate product such as sponge cakes, genies, and cookie butters, cake flour
often comes bleached, which gives it a bright, white appearance, while All-purpose flour (or occident) flour is used
most frequently.
6. How do you know that you have beaten the egg white to thick peaks?
ANS. The peaks of the egg whites stay up even when you invert the bowl, or it is of thick consistency.
7. What mixing methods were demonstrated in baking products?
ANS. Kneading, mixing, creaming, blending
8. What is the difference between butter and margarine?
ANS. Butter is from animals and more expensive, while margarine is from plants and more affordable.
9. What fat substitute can you use for breads?
ANS. Margarine, mixture of margarine and butter other fat substituted.
10. Why is it important to select the right pan for baking products?
ANS. If pan is too big; batter will be spread over a large area, it will overcook; if the pan is too short, the batter will
overflow.
11. Why do you pre-heat?
ANS. So oven is in the desired temperature before putting the product inside the oven, to achieve correct temperature.
12. How long should pre-heating done?
ANS. Can be 25 to 30 minutes or until desire temperature is reached.
13. Why do you let dough rest after kneading?
ANS. To let gluten strands rest so that they will break up during forming, for further fermentation.
14. How do you carry heavy loads?
ANS. Bend knees, carry load and lift.
15. How should you portion dough?
ANS. By weight, by scoop/ladle or by count.
16. How do you check for doneness in any baked products?
ANS. By checking the internal temperature of the product, or by inserting a cake tester/toothpick in the middle of the
product and checking if the batter will still stick to the tester.
17. Where do you stock breads that will be used 2 days from now?
ANS. Put the breads that will not be used immediately in a tight sealed bag in a freezer.
18. What’s the difference between a pie and tartlet?
ANS. A pie is for multiple serving, while tartlet is for single serving.
19. How should you portion products in making petit fours to guest?
ANS. By weight, by scoop/ladle, or by count.
20. How can you plate a selection of petit fours to guest?
ANS. Put in the plate (depending on enterprise standards) and add garnishing and chocolate syrup/powder sugar/fruit
syrup.