CBLM Baking

COMPETENCY - BASED LEARNING
MATERIAL
Sector
TOURISM
Qualification Title
BREAD AND PASTRY PRODUCTION NCII
Unit of Competency
PREPARE AND PRODUCE BAKERY PRODUCTS
Module Title
PREPARING AND PRODUCING BAKERY
PRODUCTS
RAPHAEL ALESSANDRI FOUNDATION ACADEMY
HOW TO USE THIS COMPETENCY BASED LEARNING
MATERIAL
Welcome to the module in BREAD AND PASTRY PRODUCTION NCII
QUALIFICATION. This module contains training materials and activities for you
to complete.
The unit of competency “Prepare and Produce Bakery Products”

contains knowledge, skills and attitude required for TRAINEES.
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 are
Information Sheet, Self-Checks, Task Sheets and Job Sheets. Follow these
activities on your own. If you have questions, don’t hesitate to ask your facilitator for
assistance.
The goal of this course is the development of practical skills in supervising

work-based training. Tools in planning, monitoring and evaluation of work-based
training shall be prepared during the workshop to support in the implementation of
the training program.
This module is prepared to help you achieve the required competency, in

“BREAD AND PASTRY PRODUCTION NCII”.
This will be the source of information for you to acquire knowledge and skills
in this particular competency independently and at your own pace, with minimum
supervision or help from your facilitator.
Remember to:
 Work through all the information and complete the activities in each section.
 Read information sheets and complete the self-check. Answer keys are in-
cluded in this package to allow immediate feedback. Answering the self-check
will help you acquire the knowledge content of this competency.
 Perform the task sheets and job sheets until you are confident that your out-
put conforms to the performance criteria checklist that follows the sheets.
 Submit outputs of the task sheets and job sheets to your facilitator for evalua-
tion and recording in the Accomplishment Chart. Outputs shall serve as your
portfolio during the institutional competency evaluation.
A certificate of achievement will be awarded to you after passing the evaluation.

You must pass the institutional competency evaluation for this competency before
moving to another competency
BREAD AND PASTRY PRODUCTION NCII
COMPETENCY-BASED LEARNING MATERIAL
116 Hours
No Unit of Competency Module Title

Code
.
BASIC COMPETENCIES
Participate in workplace Participating in workplace 500311105

1.
communication communication
Work in team environ- Working in team environ- 500311106

2.
ment ment
Practice career profes- Practicing career profes- 500311107

3.
sionalism sionalism
Practice occupational Practicing occupational 50031110

4. health and safety proce- health and safety proce-
dures dures
COMMON COMPETENCIES
TRS31120
1. Develop and update in- Developing and updating
dustry knowledge industry knowledge
TRS31120
Observe workplace hy- Observing workplace hy-
2.
giene procedures giene procedures
TRS31120
Perform computer opera- Performing computer oper-
3.
tions ations
TRS31120
4. Perform workplace and Performing workplace and
safety practices safety practices
COMMON COMPETENCIES
Prepare and produce bakery prod- TRS741379

ucts
Prepare and present pastry products TRS741380
Prepare and present gateaux, tortes and TRS741342

cakes
Prepare and display petits fours TRS741344
Present desserts TRS74134
MODULE CONTENT
Qualification: BREAD AND PASTRY PRODUCTION NCII
Unit of Competency: PREPARE AND PRODUCE BAKERY

PRODUCTS
Module Title: Preparing and Producing Bakery Products
Introduction:
This module deals with the knowledge and 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.
Nominal Duration: 25 hours
Learning Outcomes:
At the end of this module you MUST be able to:
LO1 Prepare Bakery Products

LO2 Decorate and Present Bakery Products
LO3 Store Bakery Products
ASSESSMENT CRITERIA:
1. Instructions for the preparation of the work activity are communi-

cated and confirmed to ensure clear understanding.
2. Tools, and equipment needed to perform BPP process are identified,

checked to ensure they work correctly as intended and are safe to
use in accordance with established procedures
3. Materials needed for work are obtained in accordance with estab-

lished procedures
4. Personal protective equipment PPE should be used to avoid acci-

dents and injuries. Safety should always be observed.
5. BPP process is performed in accordance to the latest edition of Train-

ing Regulations (TR), Competency Based Curriculum and other re-
lated articles obtained from the Technical Education and Skills Devel-
opment Authority.
PREPARE BAKERY
Learning Outcome # 1:
PRODUCTS
CONTENTS:
1. Accurate measurement of ingredients
2. Bakery Products and Its Key Characteristics
3. Use of Tools and Other Bakery Equipment
4. Baking Techniques
ASSESSMENT CRITERIA:
1. Select, measure, and weigh the required ingredients accord-

ing to recipe or production requirements and established
standards and procedures.
2. Use appropriate equipment according to require bakery

products and standard operating procedures.
3. Bake bakery products according to techniques and appropri-

ate conditions.
CONDITIONS:
The participants will have an access to:

1. CBLM
2. Information Sheet
3. Self-Check Questions
4. Task Sheet
5. Trainer
Trainees must be provided with following:
Practical Work Area

Equipment:
 Deck Oven
 Electric mixer
Tools/Materials:
 Weighing scale
1. Measuring cups and spoons
2. Mixing bowls
3. Rolling pins
4. Scraper
5. Spatula
6. Timer
ASSESSMENT METHODS:
 Written examination
 Demonstration
 Oral Questioning
Activities Special Instructions
1. Read Information Sheet 1.1-1 on the accurate Read the information sheet carefully
measurement of ingredients
2. Answer Self – Check 1.1-1 Accurate Compare to answer key 1.1-1.
Measurement of Ingredients
3. Answer oral questions 1.1-1 1 Accurate Refer to model answer
Measurement of Ingredients
4. Perform Task Sheets 1.1-1 Accurate Check performance with the checklist
Measurement of Ingredients 1.1-1
5. Read Information Sheet 1.1-2 on the Read the information sheet
bakery products and its key characteristics carefully
6. Answer Self – Check 1.1-2 Bakery Products Compare to answer key 1.1-2.
and Its Key Characteristics
7. Answer oral questions 1.1-1 1 Bakery Products Refer to model answer
and Its Key Characteristics
8. Read Information Sheet 1.1-3 Use of Tools Read the information sheet carefully
and Other Bakery Equipment
9. Answer Self – Check 1.1-3 Use of Tools and Compare to answer key 1.1-3.
Other Bakery Equipment
10. Answer oral questions 1.1-3 Use of Tools and Refer to model answer
Other Bakery Equipment
11. Read Information Sheet 1.1-4 on the baking Read the information sheet carefully
techniques
12. Answer Self – Check 1.1-4 Compare to answer key 1.1-4.
13. Answer oral questions 1.1-4 Baking Refer to model answer

Techniques
14. Perform Task Sheets 1.1-4 Baking Techniques Check performance with the checklist
1.1-4
INFORMATION SHEET No. 1.1-1
ACCURATE MEASUREMENT OF INGREDIENTS
Learning Objectives:
After reading this INFORMATION SHEET, YOU MUST be able to:
1. Identify the different techniques in measuring and weighing ingredients
Introduction: This module covers the knowledge, skills and attitude required to
be able to prepare and produce a range of high quality bakery products in
commercial food production environment and hospitality establishment
ACCURATE MEASUREMENT OF INGREDIENTS
1. Dry Ingredients
A. Flour
a. Sift the flour to remove lumps.
b. Spoon sifted flour lightly into a measuring cup heaping it well over
the top of the cup. Do not shake the cup.
c. Level off the cup with a straight-edged utensils or spatula.
B. Sugar
a. White sugar needs sifting only if lumpy. Proceed as in the
measurement of flour.
b. Brown sugar, if lumpy, press through a coarse sieve to crush the
lumps. Pack into measuring cup just enough to hold its shape. Level
off.
C. Baking Powder, Soda, Salt and Spices

a. Fill measuring spoon with the desired ingredients. Level off with
a spatula or any straight-edged utensils. If baking powder has
caked, stir lightly before measuring.
D. Shortening
a. With the use of measuring cup
Have shortening at room temperature. Pack firmly into
the measuring cup, taking care not to have air pockets. Level off
with a spatula or any straight – edged utensils. Use standard
measuring spoon for less than ¼ cup shortening.
b. Water Displacement Method
Fill the cup with cold water up to ¼ cup level if ½ cup of fat is
desired and add shortening enough to cause the water to rise up to
the 1 cup mark. To measure ¼ cup, fill with cold water up to ¾
cup level and add shortening enough to raise the water up to the1
cup mark. Drain well.
2. Liquid Ingredients Water and

Milk
1 cup butter = 1 cup margarine
1 oz baking chocolate = 1 square

(unsweetened)
1 oz sweetened chocolate = ¼ cup cocoa + 1 ½ to 2 tsp

shortening
8 – 10 pcs graham crackers = 1 cup graham crumbs

4 oz bread = 3 cups soft crumbs
1 cup milk = ½ cup evaporated milk ½ cup

water
1 cup cake flour = 1 cup all-purpose flour – 2T +
2T cornstarch (both sifted
before measuring)
1 tablespoon cornstarch = 2 tablespoon flour
1 cup sour milk = 1 cup

evaporated
milk + 1 T
1 cup whipping cream = ¾ cup whole milk + ¼ cup
butter
1 whole egg = 2 egg yolks
Equivalent Weights and Measurement
Given Measurement
Equivalents
1 gallon (gal.) 4 quarts
1 quart (qt.) 2 pints
1 pint (pt.) 2 cups
1 cup (c) 8 fluid ounces
½ cup 4 ounces
¼ cup 2 ounces
⅛ cup 1 fluid ounce
1 tablespoon 3 teaspoons
1 pound 16 ounces
2.2 pounds 35.2 ounces
1 kilogram 1000 grams
SELF- CHECK 1.1.1

BPP NCII Document no.
Date Developed:
PREPARE AND Issued By:
MAY 15,2022
PRODUCE RAPHAEL ALESSANDRI
BAKERY FOUNDATION ACADEMY
PRODUCTS
Page 10
DEVELOPED BY:
LOWELYN P. AGUINEA
TRUE OR FALSE. Write the word “ TRUE” if the statement is true and write
“FALSE’’ if the statement is false.
__________ 1. After sifting the flour, wet and spoon it lightly into measuring cup,
heaping it well over the top of the cup.
__________ 2. Sugar needs sifting only if lumpy.
_______ 3. One cup of butter is equals to 2 cups of margarine.
_______ 4. If baking powder has caked, stir it quickly after measuring.
_______ 5. In shortening, there are three accurate measurement: with the use of
measuring cup, with straight-edged utensils and water displacement method.
_______ 6. One cup of graham crumbs is equal to 8-10 pcs. Graham crackers.
_______ 7. One kilogram is equivalent to 100 grams.
_______ 8. One tablespoon of baking soda is equivalent to 3 teaspoons of baking

soda.
_______ 9. One tablespoon of flour is equal to 1 table of cornstarch.
_______ 10. Four oz. of bread is equal to 3 cups of soft crumbs.
ANSWER KEY 1.1-1

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1. FALSE
2. TRUE
3. FALSE
4. FALSE
5. FALSE
6. TRUE
7. FALSE
8. TRUE
9. FALSE
10. TRUE
TASK SHEET 1.1-1

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Title: PREPARE BAKERY PRODUCTS
Performance Objective : Given the tools, equipment and materials, you will
be able to prepare bakery products. The following
work guidelines in 2 hour.
Supplies/Materials : Flour, yeast, shortening, sugar, salt, egg, bread im-
prover, Griddle pans , water, measuring cups and spoons , spatula, scraper,
timer, mixing bowl, and weighing scale.
Equipment Baking measuring tools. :
Steps/Procedure:
1. Select, measure, and weigh the required ingredients according to
recipe or production requirements and established standards and pro-
cedures?
Assessment Method:
 Written examination
 Demonstration
 Questioning

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PERFORMANCE CHECKLIST 1.1-1
CRITERIA
YES NO
Did you….
1. Select, measure and weigh ingredients according to recipe

or production requirements and established standards and
procedures?

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REFERENCES/FURTHER READING
https://www.academia.edu/10040675/
CBLM_BPP_Prepare_and_Produce_Bakery_Products
http://shsph.blogspot.com/2016/12/bread-and-pastry-production-bpp-nc-ii.html

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MAJOR INGREDIENTS IN BAKING
1. Familiarize the different kinds of the major ingredients in baking
Major Ingredients in Baking
I. FLOUR
Flour is a finely ground meal obtained by grinding and milling cereal grains or other
root crops. Flour is most commonly made from wheat and when the word "flour"
is used without qualification, it usually implies wheat flour. However, flour
also can be made from many other grasses and non-grain plants, such as rye,
barley, maize (corn), rice, potatoes, and other foods. Wheat contains protein.
When mixed with water, these proteins form as gluten. The more protein a flour
has, the stronger the gluten strength.
1. Types of Flour
Flour can be classified as to hard flour or soft flour.
1. Hard flour or bread flour is high in gluten, with 12-14% protein

content, and has strongest gluten strength.
2. Bread flour has 12-14% protein content and is made from hard wheat
flour. The high gluten content causes the bread to rise and gives its
shape and structure.
3. All-purpose flour has 10-11% protein content and is made from a blend of
hard and soft wheat flours, also called the General Purpose Flour or
family flour.

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4. Soft flour is comparatively low in gluten and so results in a finer
texture. Soft flour is usually made into cake flour, which is the lowest
in gluten content, and pastry flour, which has slightly more gluten than
cake flour.
5. Cake flour has 7-9% protein content and is made from soft wheat flour. It
is good for making cakes and cookies where a tender and delicate texture is
desired.
2. Uses of Flour
1. Provides structure, texture and color to baked

products
2. Provides nutritive value to baked products
3. Used as thickening agent
4. Used as binder of food
5. Used as stiffening agent in laundry
3. Storage of Flour
Most types of flour keep well in a sealed container in a cool, dry

location. The original paper packaging used for many types of flour is good for
long term storage as long as the package has not been opened. Once opened, the
shelf life decreases. Many types of flour are now marketed in resealable plastic
bags that increase shelf life.
4. Properties/Characteristics of flour
1. Whitish color
2. Tolerance
3. Strength
4. Uniformity
5. High absorption
II. SUGAR
Sugar is a sweet, soluble organic compound that belongs to the

carbohydrate group of food. They are the simplest to digest among all
carbohydrates.
A. Types of Sugar
1. Regular granulated sugar or white sugar - also known as table sugar or

as refined sugar.

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2. Confectioner’s sugar or powdered sugar - granulated sugar that has been
pulverized. To prevent lumping and caking, about 3% cornstarch
is added.
3. Brown sugar - contains caramel, mineral matter and moisture. It
also contains a small amount of molasses. It comes in three colors.
B. Effects of Sugar in Baking
 increases dough development

 makes the color of the crust richer
 improves the nutritive value, flavor and aroma of the product
 makes the bread more tender
 increase the volume of the loaf
 serves as food for the yeast
III. EGGS
Eggs are considered a complete protein, containing all the essential amino
acids humans use to build other proteins needed by the body. Both the yolk and
the egg white contain protein, so whole eggs or their separated components
may be used to set liquids.
They represent almost 50% of the total cost of any baked product, thus
considered the baking ingredient with the highest cost or expense.
A. Uses of Eggs in Baking
1. Eggs, as well as flour, are the structural ingredients in baking.

2. Eggs provide leavening; add color, texture, flavor and richness to
the batter; and act as stabilizer in mixture that inherently wants to
separate into its two parts, like oil and water. They are very important
in helping to bind all the other ingredients together.
3. Beaten eggs are used as leavening agents as they incorporate air into the
batter, which will expand in the oven and cause the cake to rise.
4. Eggs are used as thickening agent.
5. Egg washes are brushed on many baked goods to create a golden
shiny top. The egg white provides luster and the egg yolk color.
6. Egg whites are used to make meringues.
B. Composition of Egg
1. Mucin - protein which is found in egg whites and responsible for its
gel characteristic.
2. Ovalbumin - another protein found in egg whites which coagulates and
involve both in heat coagulation and whipping.
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3. Lecithin- present in egg yolk which is responsible for its
emulsifying property. It is the portion of the egg yolk that causes
spoilage when eggs are stored at warm temperature.
IV. SHORTENING
Shortening is any fat, which, when added to flour mixtures increases

tenderness. This is done by preventing the sticking of gluten strands while mixing
so that gluten is shortened and makes the product tender.
A. Examples of Shortening
1. Oil – made from plant products such as corn, cottonseeds, soybeans,

peanuts, and other sources. As a rule, you can substitute oil for melted
shortening. Among produced oils, corn oil and vegetable oils are
commonly used in baking. Unless specified in the recipe, olive oil
should not be used in baking.
2. Butter – made of fatty milk proteins. It contains 80-85 % fat; 10-15
% water and 5% milk solids. When used in baking, it contributes flavor
and tenderness. Butter remains solid when refrigerated, but softens
to a spreadable consistency at room temperature, and melts to a thin
liquid consistency at 32-35°C (90-95 °F).
3. Margarine – made from hydrogenated vegetable oil. It contains 80-
85 percent fat, 10-15 percent water and 5 percent salt. The
hydrogenation process makes oil a solid.
4. Lard – made of fat from pork. Some people prefer lard to other fats
for making pie crust and biscuits because it gives a flakier texture.
5. Cocoa Butter – the ivory-colored natural fat of the cocoa beans extracted
during the manufacturing of chocolate and cocoa powder. It gives
chocolate its creamy, smooth, melt-in-your-mouth texture.
B. Uses of Shortening in Baking
1. Makes bread products tender and improve flavor.

2. Assist in gas retention giving better volume and crust.
3. Prevent the cohesion of gluten.
4. Improve the aroma, color and texture of baked products.
5. Improve the shelf life of baked products because of its moisture.
V. LEAVENING AGENT
Leavening agents are gases that cause the dough to rise. In the
presence of moisture, heat, and others, the leavening agent reacts to
produce gas (often carbon dioxide) that becomes trapped as bubbles within the
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dough. When a dough or batter is baked, it "sets" and the holes left by the gas
bubbles remain. This is what gives breads, cakes, and other baked goods to
rise and increase in volume.
A. Classification of Leavening Agents
1. Chemical Leaveners. Chemical leaveners are chemical mixtures

or compounds that release gases, usually carbon dioxide.
Chemical leaveners are used in quick breads and cakes, as well as cookies.
Examples of chemical leaveners
a. Baking Soda - otherwise known as bicarbonate of soda, or Sodium

Bicarbonate. It is a chemical salt with diverse practical uses. It is a
powerful leavener that readily reacts as soon as it comes in contact with
batter or dough.
b. Baking Powder – is a combination of baking soda and acid salt.
c. Cream of tartar - is tartaric acid and is a fine white crystalline acid salt
which is a by-product of the wine-making industry. It is used in the
whipping of egg whites to stabilize them and allow them to reach
maximum volume.
2. Biological Leaveners. Yeast is a living organism, neither plant

nor animal. Yeasts belong to a separate kingdom in taxonomy, the
fungus kingdom. Leavening with yeast is a process based on
fermentation, the process of converting sugar to alcohol and to carbon
dioxide.
Types of Yeast
 Dry or granular
 Compressed or cake type
VI. LIQUID INGREDIENTS
Liquid ingredients provide moisture to rehydrate and activate the yeast

and bring together the flour and any other dry ingredients to make the dough. It
also improves the formation of gluten strands during the kneading of dough.
The following are some types of the liquid ingredients used in baking:
A. Water

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It is the cheapest liquid used in baking. It performs vital role in baking
making ingredients rehydrated. The right amount of water helps dissolve all
other ingredients in batter and in dough to form smooth, workable mixture. In
that way, water acts as a binding agent for any baked products.
B. Milk and Other Dairy Products
Milk and cream, like water, moisten dough and batters. Unlike water, they
add a slight flavor to the final baked good and increase its richness. Milk and cream
also create a fuller, moister texture in baked goods and help them brown on the
surface. They also contribute to the nutritive value of baked goods.
1. Types of Milk Used in Baking •
 fresh milk or whole milk

 evaporated milk
 condensed milk
 skimmed milk
 powdered or dry milk
2. Uses of Milk in Baking
 increases nutritive value of baked products

 enhances texture and increase softness of baked goods
 acts as a strengthener when mixed with flour, because it helps in
the formation of gluten, which gives a baked item structure
 provides moisture and tenderness to baked goods
 enhances flavor
 extends the shelf life of a cake
 boosts crust color

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SELF- CHECK 1.1.2
MATCHING TYPE. Match Column A with Column B. Write the letter of the correct
answer on the space provided before each number.
Column A Column B
_____1. A sweet, soluble organic a. Egg

compound that belongs to the
carbohydrate group of food.
_____2. Most commonly made from b. Baking Soda

wheat.
_____3. Considered a complete protein, c. Water
containing all the essential amino acids
humans use.
_____4. Contains caramel, mineral d. Leavening Agent
matter and moisture.
_____5. Any fat which, when added to e. Brown Sugar
flour mixtures increases tenderness.
_____6. Gases that cause the dough to f. Flour
rise.
_____7. Made from plant products such g. Shortening
as corn, cotton seeds, soybeans, peanuts,
and other sources.
_____8. The cheapest liquid used in h. Baking Powder
baking.
_____9. Otherwise known as “Sodium i. Milk
Bicarbonate”.
_____10. A combination of baking soda j. Sugar
and acid salt.
k. Cream of tartar
l. White Sugar
m. Oil

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ANSWER KEY 1.1-2
1. J
2. F
3. A
4. E
5. G
6. D
7. M
8. C
9. B
10. H

USE OF TOOLS AND OTHER BAKERY EQUIPMENT
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1. Enumerate the different tools and equipment in baking
Introduction: This module covers the knowledge, skills and attitude required to be
able to prepare and produce a range of high quality bakery products in commercial food
production environment and hospitality establishment
BAKING TOOLS AND EQUIPMENT AND THEIR USES
1. Baking wares – are made of glass or metal containers for batter

and dough with various sizes and shapes.
Cake pans - comes in different sizes and shapes and may be round
square rectangular or heart shaped.
 Tube center pan – deeper than a round pan and with

a hollow center, it is removable which is used to
bake chiffon type cakes.
 Muffin pan - has 12 formed cups for baking muffins

and cupcakes.
 Pop over pan – is used for cooking pop over.
 Jelly roll pan – is shallow rectangular pan used for

baking rolls.
 Bundt pan – is a round pan with scalloped sides

used for baking elegant and special cakes.

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 Custard cup – is made of porcelain or glass used
for baking individual custard.
 Griddle pans – are used to bake griddles.
 Loaf Pan – is used to bake loaf bread.
2. Biscuit and doughnut cutter – is used to cut and

Shape biscuit or doughnut.
3. Cutting tools – include a knife and chopping board that

are used to cut glazed fruit, nuts, or other ingredients in bak-
ing.
4. Electric mixer – is used for different baking procedure

for beating, stirring and blending.

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5. Flour sifter – is used for sifting flour.
6. Grater – is used to grate cheese, chocolate, and other

fresh fruits.
7. Kitchen shears - are used to slice rolls and delicate

cakes.
8. Measuring cups –consist of two types namely:
a. A graduated cup with fractions (1, 3/4, 2/3, ½, 1/3, ¼,

1/8) marked on each side.
b. A measuring glass made of transparent glass or plastic
is more accurate for measuring.
9. Measuring spoons – consist of a set of measuring

spoons used to measure small quantities of ingredients.
10. Mixing bowl – comes in graduated sizes and has

sloping sides used for mixing ingredients .
11. Mortar and Pestle – is used to pound or ground
ingredients.
12. Paring knife – is used to pare or cut fruits and vegetables

into different sizes.
13. Pastry/pan brush – is used in greasing pans or surface of

pastries and breads.
14. Pastry/pan tip- is a pointed metal or plastic tube

connected to the opening of the pastry and is used to form
desired designs.
15. Pastry wheel – has a blade knife used to cut dough when
making pastries.
16. Rotary egg beater – is used in beating eggs or whipping

cream.
17. Rolling pin – is used to flatten or roll the dough.
18. Rubber scrapper – is used to remove bits of food in

side of the bowl.
19. Spatula – comes in different sizes; small spatula

are used to remove muffins and molded cookies from
pans which is 5 to 6 inches; large spatula for icing or
frosting cakes; flexible blade is used for various pur-
poses.
20. Strainer – is used to strain or sift dry ingredients.
21. Timer – is used to in timing baked products, the

rising of yeast and to check the doneness of cake
22. Weighing scale –is used to measure ingredi-

ents in large quantities.
23. Utility tray – is used to hold ingredients together.
24. Wire whisk – is used to beat or whip egg whites

or cream.
25. Wooden spoon – is also called mixing spoon

which comes in various sizes suitable for different types
of mixing

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OVENS
Ovens are the workhorses of the bakery and pastry shop and are essential for
producing the bakery products. Ovens are enclosed spaces in which food is
heated, usually by hot air.
Several Kinds of Ovens are used in Baking.
A. DECK OVENS are so called because the items to be baked either on sheet
pans or in the case of some bread freestanding are placed directly on the
bottom, or deck of oven. This is also called STACK OVEN because
several may be stacked on top of one another. Breads are baked directly
on the floor of the oven and not in pans. Deck oven for baking bread are
equipped with steam ejector.
22.RACK OVEN is a large oven into which entire racks full of sheet pans
can be wheeled for baking.
SELF- CHECK 1.1.3

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TRUE OR FALSE. Write the word “ TRUE” if the statement is true and write
“FALSE’’ if the statement is false.
__________1. Wire whisk is used to beat or whip egg whites or cream.
___________2. Timer is used to in timing baked products, the rising of yeast and
to check the doneness of cake.
___________3. Grater is used to grate cheese, chocolate, and other fresh fruits.
___________4. Griddle pans are used to bake griddles
___________5. Electric mixer is used for different baking procedure for beating,
stirring and blending.
___________6. Strainer is used to measure ingredients in large quantities.
___________7. Weighing scale is used to strain or sift dry ingredients.
___________8. Rotary egg beater is used in beating eggs or whipping cream.
___________9. Utility tray is used to hold ingredients together.
___________10. Mixing bowl comes in graduated sizes and has sloping

sides used for mixing ingredients

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ANSWER KEY 1.1-3
1. TRUE
2. TRUE
3. TRUE
4. TRUE
5. TRUE
6. FALSE
7. FALSE
8. TRUE
9. TRUE
10. TRUE
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https://www.academia.edu/10040675/
CBLM_BPP_Prepare_and_Produce_Bakery_Products
http://shsph.blogspot.com/2016/12/bread-and-pastry-production-bpp-nc-ii.html

BAKING TECHNIQUES

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Learning Objective:
1. Bake bakery products according to techniques and appropriate condi-
tions
Baking makes your family bond altogether, which brings happiness to each member ,
but if you have limited experience in baking it can be intimidating in a way that
makes you not even want to try to do it. Using baking techniques you can get started
making breads, pastries and so on.
Measuring Techniques
Different ingredients call for different measuring techniques for the best results. Fol-
low the instructions in your recipe to see if it specifies which method to use
 Scoop and Level Method
If your recipe doesn’t say which measuring method to use, we

recommend using the scoop and level method. It’s not the most
accurate but it is used the most.
For this method, scoop the measuring cup directly into the flour
and level it off with the back of a knife. A lot of our recipes use
this method unless the recipe says differently. Sugar, flour, bak-
ing soda, baking powder, and salt can all be measured with this
method.
Note: If the flour is packed into your flour canister, stir it up with
the cup before scooping.
That being said, it’s actually an unreliable method because the weights can vary. If
the recipe calls for another method of measuring, don’t be surprised if your recipe
doesn’t turn out because you used this method.
 Spoon and Level Method

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If a recipe calls for the spoon and level method of measuring
and you ignore this direction, you could end up with 50%
more flour or other ingredients than you need. This method
can be used with flour, cocoa, or confectioner’s sugar.
How to measure with the spoon and level method
1. Scoop the flour out of the flour bin with a spoon and
dump it into the measuring cup. Don’t pack the flour
in.
2. Lightly tap the side or over the top of the measuring
cup with a butter knife to fill in any air pockets (4 to 5
light taps)
3. Once you’ve filled the cup and tapped out the air bub-
bles, gently level with the flat edge of a butter knife.
 Scoop and Pack Method
Brown sugar is measured by scooping with a measuring cup and then packing it
down. Unless a recipe states otherwise, you can use light brown sugar and dark
brown sugar interchangeably.
 Weigh Method
Use a food scale to measure ingredients if the recipe requires

one. Using a scale is the most reliable method of measure-
ment and it’s used for dry and liquid ingredients.
First, place an empty bowl on the scale and use the Zero func-
tion (tare) so it doesn’t include the weight of the bowl in your
weight. Then fill your bowl with the ingredient of choice.
Scoop in more or remove the ingredient until you get the cor-
rect weight. You can tare between ingredients so all of your
ingredients are added to one bowl but I usually weigh them
separately.
BAKING AND MIXING TECHNIQUES

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 Blind Baking
Blind baking or pre-baking, is the process of baking a pie

crust without a filling. Blind baking is called for when a
crust will be used with an unbaked filling, such as with
pudding or cream pies, in which case the crust must be
fully baked first. Some recipes may call for partial blind
baking to ensure a fully baked crust when making a baked
custard-like pumpkin or chess pies.
Tip: to ensure a crust that doesn’t shrink or bubble, bake a

well-chilled dough that is docked (see below), lined with
parchment paper, and filled with dry beans or pie weights.
 Dock
To dock a pastry means to prick the surface with a fork or a docking tool before bak-
ing. This allows steam to escape and keep the dough from creating bubbles or puffing
up in the oven. This technique is used when blind baking a pie crust before filling,
but also for some puff pastry, focaccia, and other doughs.
 Cream
Have you ever been confused when recipe instructions say

“cream”, but there is no cream called for in the ingredi-
ents? That’s because they are referring to using the cream-
ing method. This is a mixing method for combining sugar
and fat into a smooth paste and incorporating some air.
The light and fluffy mixture is the first step of most cookie
dough and cake batter recipes.
 Rub In the Flour Method
If you make a lot of pastries or bread you will almost surely

come across a recipe that says “rub the flour into the but-
ter”. When I see this, wash my hands really well and use
my fingers. Mixing the flour with the butter first by press-
ing the butter into the flour over and over will result in the
perfect texture for your baked goods
You need to keep rubbing and rubbing until your mixture

looks like crumbs. Every piece of flour will be coated in
butter and as the butter melts during the baking process it will create an even moist
crumb. You can use a pastry blender for this step if you do not want to use your
hands.

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 Cut In
If a recipe calls to “cut in” the butter or fat, this means to distribute a solid fat into
flour using a cutting motion. It can be done with a pastry blender (a tool with curved
blades attached to a handle) or two knives used in a scissors-fashion. You can also
use your fingers. The goal is to divide the cold fat into small, even pieces that will
steam during baking and add flaky layers to your baked goods. This technique is used
for scones, biscuits and pie doughs.
 Knead
This is the process of repeated folding and pressing the

dough when making bread or pasta. A kneading motion
lengthens the gluten strands and adds strength to the final
product.
Tip: Usually you will knead your dough on a clean, not

floured work surface. Adding extra flour to your dough dur-
ing kneading can have a negative effect on the flavor and
texture of your final baked goods.
 Proof
Proofing, also known as rising or bulk fermentation, means to let a mixed and
kneaded dough rest undisturbed. The length of time depends on the type of dough,
but generally, the dough should double in size in this stage. During proofing, an
anaerobic biological process occurs that converts sugars and starches into carbon
dioxide. This is what causes the dough to rise. Proofing is typically used to refer to
the final shaped loaf rather than the bulk fermentation, this is to distinguish fermen-
tation that may be prolonged as in the case of the naturally leavened.
 Score
Scoring is cutting the surface of bread dough with a blade

or a sharp knife. It serves both functional and aesthetic
purposes. The opening allows you to control where the gas
and steam will escape when the dough expands during
baking so that you can have an attractive loaf. It is also an
opportunity to decorate the loaf with patterns.
 Temper

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Tempering ingredients in a recipe is to slowly bring up the temperature of an ingredi-
ent sensitive to heat, such as eggs or milk, to prevent it from curdling, breaking, or
cooking too fast. It’s an important step for successful pastry cream, fruit curds, and
so on. (Note that this isn’t the same process as tempering chocolate! Tempering
chocolate is a way to stabilize chocolate so sets up nicely on dipped strawberries or
chocolate-covered treats, it doesn’t melt as easily from the warmth of your hand, and
it makes it look smooth and shiny.
 Laminate
Laminated doughs create many thin layers in the final prod-

uct. The dough is alternated with butter by repeated folding
and rolling. When baked, the butter steams and separates the
layers of dough. This is how croissants, danish and puff pastry
get their characteristic flakey layers.
 Fold
The word fold in a baking recipe could refer to a few techniques, depending on what
you’re making.
Batters:
If a cake batter or mousse calls for folding, you’ll combine the ingredients together
gently without stirring or beating the mixture. It is a technique most commonly used
when you are combining ingredients that have already been whipped, such as egg
whites or cream. The gentle folding motion with a spatula from the bottom to the top
of the bowl will prevent deflating the air in the mixture.
Laminated Doughs:
Folds are part of making laminated doughs (see above). Just like folding a paper let-
ter, a series of folds are made to further layer the butter encased in the dough
Yeast Doughs:
When you fold a yeasted dough after proofing you expel the carbon dioxide formed
during fermentation, strengthen the dough by aligning and stretching the gluten
strands, and equalize the dough’s temperature to eliminate hot spots. Older recipes

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will refer to ‘punching’ the dough down, but we prefer kinder language with our
dough!
When you fold a yeasted dough after proofing you expel the carbon dioxide formed
during fermentation, strengthen the dough by aligning and stretching the gluten
strands, and equalize the dough’s temperature to eliminate hot spots. Older recipes
will refer to ‘punching’ the dough down, but we prefer kinder language with our
dough!
10 Basic Conditions of Baking
1. Read your recipe. Before you even start adding things to your mixer, read
your recipe all the way through. There have been countless times when I will
get half way through a recipe and realize that I should have saved the egg
whites or the sugar was separated. The extra few minutes to read the whole
recipe will save you some trouble!
2. Do the research. This is especially important for recipes in the internet.

Read a few recipes and their reviews before settling. The reviews often save me
from trying a not so great recipe or they offer good tips that the recipe forgot to
mention. Also, if you don’t know a certain method or phrase, look it up. I guar-
antee you there is a YouTube video for it.
3. Avoid distractions. When you are distracted it is easy to over mix the batter
or burn your cookies. Better to be safe than sorry.

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4. Check your ingredients. It’s a real bummer when you start a recipe and
then realize you don’t have enough sugar. It’s also best if you have the right in-
gredients. Avoid substitutions, especially if this is your first time trying the
recipe.
5. Check your utensils. Take all your utensils out before starting that way you
know you have them. Standard measuring cups and spoons are a must.
6. Follow the instructions. Unless you have tried this recipe before or are an
experienced baker, follow the recipe step by step. There’s a reason why you sift
the confectioner’s sugar or line the baking pan. It is much easier to experi-
ment/improve a recipe after you have already tried it.
7. Preheat the oven. I cannot emphasize how important this is. Don’t put
something in the oven if it isn’t preheated. Your food will most likely not bake
properly. For instance, the bottoms may burn, but the inside may not be cooked
at all. This is especially important for recipes with high temperatures and short
baking times.
8. Make accurate measurements. Ever heard of measure twice, cut once?

Same goes for baking–it is truly a science. If you want a moist decadent cake,
don’t guess how much a teaspoon of baking powder is, get the measuring
spoons.
9. Confidence is key. I’ve heard so many people say “Oh, I can’t bake.” Well,
not with that attitude. March into your kitchen and show the mixer who is boss.
The more recipes you try, the better you will get.
10. HAVE FUN. “This is my invariable advice to people: Learn how to cook–try
new recipes, learn from your mistakes, be fearless, and above all have fun!” –
Julia Child. She said it best.

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SELF- CHECK 1.1.4
Multiple Choice: Encircle the best answer to the question provided below.
1. It create many thin layers in the final product. The dough is alternated
with butter by repeated folding and rolling.
a. rub in c. laminate
b. mixing method d. weigh method
2. It is cutting the surface of bread dough with a blade or a sharp knife.
a. knead c. rub in
b. laminate d. score
3. This is when the ingredients in a recipe is to slowly bring up the temperature

of an ingredient sensitive to heat, such as eggs or milk, to prevent it from cur -
dling, breaking, or cooking too fast.
a. knead c. rub in
b. temper d. score
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4. Known as rising or bulk fermentation, means to let a mixed and kneaded
dough rest undisturbed.
a. temper c. knead
b. proofing d. laminate
5. The process of repeated folding and pressing the dough when making bread
or pasta.
a. knead c. laminate
b. rub in d. temper
6. You need to keep rubbing and rubbing until your mixture looks like crumbs.
a. knead c. rub in
b.temper d. laminate
7. This is a mixing method for combining sugar and fat into

a smooth paste and incorporating some air.
a. score c. laminate
b. temper d. cream
8. The process of baking a pie crust without a filling.
a. knead c. score
b. blind baking d. cream
9. It means to prick the surface with a fork or a docking tool before baking
a. knead c. dock
b. rub in d. cream
10. Typically used to refer to the final shaped loaf rather than the bulk
fermentation, this is to distinguish fermentation that may be prolonged as in the
case of the naturally leavened
a. proof c. knead
b. dock d. score

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ANSWER KEY 1.1-4
1. c
2. d
3. b
4. b
5. a
6. c
7. d
8. b
9. c
10. a

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https://hostessatheart.com/basic-baking-techniques-tools-ingredients/
https://blog.bakewithzing.com/10-beginning-baking-terms/
https://www.ifyougiveablondeakitchen.com/10-basic-rules-of-baking/

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TASK SHEET 1.1-1
Title: PREPARE BAKERY PRODUCTS
Performance Objective: Given the tools, equipment and materials, you will
able to prepare bakery products. The following work
guidelines in 2 hour.
Supplies/Materials : Flour, yeast, shortening, sugar, salt, egg, bread
improver, Griddle pans , water, measuring cups and spoons , spatula, scraper,
timer, mixing bowl, and weighing scale.
Equipment : Electric mixer ,Deck oven and other baking

materials
Steps/Procedure:
1. Bake bakery products according to techniques and

appropriate
conditions; and enterprise requirement and standards.
Assessment Method:
 Written examination,
 Demonstration
 Questioning

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PERFORMANCE CHECKLIST 1.1-4
CRITERIA
Did you…. YES NO
1. Baked bakery products according to techniques and

appropriate conditions; and enterprise requirement and
standards?
ASSESSMENT TOOL
EVIDENCE PLAN

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Competency PREPARE AND PRODUCE BAKERY PRODUCTS
standard: NCII
Unit of Prepare Bakery Products
competency:
Ways in which evidence will be collected:
Demonstrati
Written Test
Observation
Third party
[tick the column]
Portfolio
Report
on &
The evidence must show that the trainee…
&
 Selects, measures and weighs all ingredients
according to recipe or production requirements x x x x
and established standards and procedures
 Uses appropriate equipment according to re-
quired bakery products and standard opera- x x
tion procedures
 Bakes bakery products according to tech-
niques and appropriate conditions; and en- x x
terprise requirement and standards
 Prepares a variety of fillings and coating/icing,
glazes and decorations for bakery products ac-
x x
cording to standard recipes, enterprise stan-
dards and/or customer preferences?
 Fills and decorates bakery products in accor-
dance with standard recipes and/or enterprise x x
standards and customer preferences
 Demonstrates ability to produce a range of
specialist bakery products, both sweet and sa-
vory according to establishment standards x x
and procedures *
 Demonstrates ability to produce a quantity of
bakery products according to establishment x x x
standards and procedures*
 Demonstrates ability to store and package
bakery products* x x
NOTE: *Critical aspects of competency
TABLE OF SPECIFICATION
Objectives/Content Knowledge Comprehension Application # of

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items/
area/Topics 20% 30% 50%
% of test
Lo1: Prepare bakery 5/5% 3/10% 1/15%
9/50%
products (1,2,3,4,5 (13,14,15) (16)
LO2: Decorate and

3/10% 1/10% 2/20%
present bakery 6/30
(6,7,8) (12) (17, 20)
products
Lo3: Store Bakery 2/5 % 1/10% 2/15%
5/20
products (9, 10) (11) (18,19)
TOTAL 10/20% 5/30% 5/50% 20/100%

%= (number of hours per LO/number of hours per UC)100
WRITTEN TEST
Name:____________________ Score:________________
Test I. Multiple choice. Choose the best answer and write the letter only in
your answer sheet.
1. It is a tool used to remove bits of food in side of the bowl.

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a. rubber scrapper c. Flour sifter
b. mixing bowl d. Rolling pin
2. It is a tool used to flatten or roll the dough

a. rolling pin c. Spatula
b. rubber scrapper d. Weighing scale
3. It is tool used to strain or sift dry ingredients

a. flour sifter c. Rubber scrapper
b. mixing bowl d. Measuring spoons
4. It is a tool used to measure ingredients in large quantities.

a. measuring cups c. mixing bowl
b. rubber scrapper d. Rolling pin
5. It is used to in timing baked products, the rising of yeast and to check the doneness of
cake.
a. measuring cups c. mixing bowl
b. timer d. Rolling pin
6. How many quarts is equivalent to 1 gallon?

a.1 c. 3
b.2 d. 4
.
7. Tempering ingredients in a recipe is to slowly bring up the temperature of an ingredient
sensitive to heat, such as eggs or milk, to prevent it from curdling, breaking, or cooking
too fast.
a. temper c. dock
b. laminate d. rub in
8. How many cup/s of butter that is equal to measurement of cup/s of margarine?

a.1 c. 3
b.2 d. 4
9. Laminated doughs create many thin layers in the final product.

temperature or above the freezing point ( 0°C or 32°F )
a.rub in c. laminate
b. dock d. score
10. Typically used to refer to the final shaped loaf rather than the bulk fermentation, this is to
distinguish fermentation that may be prolonged as in the case of the naturally leavened
a. proof c. knead
b. dock d. score

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Test II. Enumeration. Enumerate the following questions.
11. Give at least 3 equivalent weight and measurements

12. Give the five characteristics of flour.
13. Give the 2 kinds of ovens used in baking.
14. Give at least 3 kinds of cake pans.
15. Give at least 2 major ingredients in baking
Test III. Essay. Answer the following questions briefly.
16. What is the important of the ingredients?

17. Why do we need to measure the ingredients before baking?
and decorations for bakery products?
18. Why do we need to use appropriate equipment for preparing bakery
products?
19. As a future bakery owner, how do you market your bakery products to the
customer?
20. Why is it important to follow the techniques in baking products?
ANSWER KEY
TEST I.
1. A
2. A
3. A
4. A
5. B
6. D

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7. A
8. B
9. C
10. A
TEST II.
1.
1 gallon 4 quarts
1 quart (qt.) 2 pints
1 pint (pt.) 2 cups
2. Whitish color., tolerance, strength, uniformity, high absorption

3. Deck oven and rack oven
4. Tube center pan, muffin pan, pop over pan
5. Flour, Sugar
TEST III.
1. Answer may vary
PERFORMANCE TEST
Specific Instruction for the Candidate
Qualification BREAD AND PASTRY PRODUC-

TION NCII
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Unit of Competency PREPARE BAKERY PRODUCTS
General Instruction: Given the necessary tools, materials and equip-

ment, you should perform following industry standard in 4 hour.
Specific Instruction:
 Wear PPE
 Use tools and equipment correctly at all times
 Work independently with ease and confidence at all times.
 Observe safely precautions at all times
 Work complete ahead of time
 Prepare bakery products
 Decorate and present bakery products
 Store bakery products
RATING SHEET
Candidate’s Name __________________________ Date Accomplished

_______
General instruction: Given the materials, tools and equipment, the candidate is
required to perform prepare and produce bakery products in accordance to institu-
tional standard.
CRITERIA
Scale

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During the assessment, the candidate must: 1 2 3 4 5
 Select, measure and weigh all ingredients according
to recipe or production requirements and estab-
lished standards and procedures.
 Use appropriate equipment according to required
bakery products and standard operation proce-
dures
 Bake bakery products according to techniques and
appropriate conditions; and enterprise require-
ment and standards.
 Prepare a variety of fillings and coating/icing,
glazes and decorations for bakery products accord-
ing to standard recipes, enterprise standards
and/or customer preferences?
 Fill and decorate bakery products in accordance
with standard recipes and/or enterprise standards
and customer preferences
 Demonstrate ability to produce a range of special-
ist bakery products, both sweet and savory accord-
ing to establishment standards and procedures *
 Demonstrate ability to produce a quantity of bak-
ery products according to establishment standards
and procedures*
 Demonstrates ability to store and package bakery
products
 Selects, measures and weighs all ingredients ac-
cording to recipe or production requirements and
established
standards and procedures
 Use appropriate equipment according to required
bakery products and standard operation proce-
dures
 Bakes bakery products according to techniques
and appropriate conditions; and enterprise re-
quirement and standards

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QUESTIONING TOOL
Questions to probe the candidate’s underpinning Satisfying response

knowledge
Extension/Reflection Questions Yes No

1. How do you prepare bakery products?
 
2. How do you decorate and present bakery products?
 
Safety Questions
3. How do you practice occupational health and safety in  
the workplace?
4. Why is workplace safety is important?
 
5. How is workplace safety regulated and enforced?  
Contingency Questions
6. If the tools and equipment are not available , can you  
use other tools and equipment for preparing bakery
products, why?
Job Role/Environment Questions  
7. Is it important to dispose our garbage to a proper bin/  
can? Why?
8. Is it important to wear PPE during preparing bakery  
products? Why?
Rules and Regulations  
9. Is it important to follow housekeeping schedule, why?  
10. Is it important to follow 5’s, why?  
The candidate’s underpin-  Satisfactory  Not Satis-
ning factory
knowledge was:

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COMPETENCY - BASED LEARNING

BREAD AND PASTRY PRODUCTION NCII

The unit of competency “Prepare and Produce Bakery Products”

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

The goal of this course is the development of practical skills in supervising

This module is prepared to help you achieve the required competency, in

A certificate of achievement will be awarded to you after passing the evaluation.

No Unit of Competency Module Title

Participate in workplace Participating in workplace 500311105

Work in team environ- Working in team environ- 500311106

Practice career profes- Practicing career profes- 500311107

Practice occupational Practicing occupational 50031110

Prepare and produce bakery prod- TRS741379

Prepare and present pastry products TRS741380

Prepare and present gateaux, tortes and TRS741342

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Unit of Competency: PREPARE AND PRODUCE BAKERY

Module Title: Preparing and Producing Bakery Products

This module deals with the knowledge and skills required by

Nominal Duration: 25 hours

LO1 Prepare Bakery Products

1. Instructions for the preparation of the work activity are communi-

2. Tools, and equipment needed to perform BPP process are identified,

3. Materials needed for work are obtained in accordance with estab-

4. Personal protective equipment PPE should be used to avoid acci-

5. BPP process is performed in accordance to the latest edition of Train-

1. Select, measure, and weigh the required ingredients accord-

2. Use appropriate equipment according to require bakery

3. Bake bakery products according to techniques and appropri-

The participants will have an access to:

Trainees must be provided with following:

Practical Work Area

13. Answer oral questions 1.1-4 Baking Refer to model answer

ACCURATE MEASUREMENT OF INGREDIENTS

C. Baking Powder, Soda, Salt and Spices

2. Liquid Ingredients Water and

1 cup butter = 1 cup margarine

1 oz baking chocolate = 1 square

1 oz sweetened chocolate = ¼ cup cocoa + 1 ½ to 2 tsp

8 – 10 pcs graham crackers = 1 cup graham crumbs

1 cup milk = ½ cup evaporated milk ½ cup

1 cup sour milk = 1 cup

1 gallon (gal.) 4 quarts

1 quart (qt.) 2 pints

1 pint (pt.) 2 cups

1 cup (c) 8 fluid ounces

⅛ cup 1 fluid ounce

2.2 pounds 35.2 ounces

1 kilogram 1000 grams

SELF- CHECK 1.1.1

__________ 2. Sugar needs sifting only if lumpy.

_______ 3. One cup of butter is equals to 2 cups of margarine.

_______ 4. If baking powder has caked, stir it quickly after measuring.

_______ 7. One kilogram is equivalent to 100 grams.

_______ 8. One tablespoon of baking soda is equivalent to 3 teaspoons of baking

_______ 9. One tablespoon of flour is equal to 1 table of cornstarch.

_______ 10. Four oz. of bread is equal to 3 cups of soft crumbs.

ANSWER KEY 1.1-1

BPP NCII Document no.

TASK SHEET 1.1-1

BPP NCII Document no.

Equipment Baking measuring tools. :