CBLM Sample

Competency Based Learning
Materials
Sector : TOURSM SECTOR

Qualification Title : BREAD AND PASTRY PRODUCTION
NC II
Unit of Competency : Prepare and Produce Bakery
Products
Module Title : Preparing and Producing bakery
Products
ST. RITA’S COLLEGE OF BALINGASAG
BALINGASAG, MISAMIS ORIENTAL
HOW TO USE THIS COMPETENCY BASED LEARNING

MATERIALS
Welcome to the module in “Preparing and Producing bakery
products”. This module contains training materials and activities for you to
complete.
The unit of competency “Prepare and Produce bakery products"
contains knowledge, skills and attitudes required for Bread and Pastry
Production 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, Self-Checks, Task Sheet 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. To gain
these skills, you must learn basic concepts and terminologies. For the most
part, you'll get this information from the Information Sheets and TESDA
Website, www.tesda.gov.ph
This module is 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 knowledge
and skills in this particular competency independently and at your own
pace, with minimum supervision or help from your instructor.
Remember to:
 Work through all the information and complete the activities in each
section.
 Read information sheets and complete the self-check. Suggested
references are included to supplement the materials provided in this
module.
 Most probably your trainer will also be your supervisor or manager.
Your trainer is there to support you and show you the correct way to
do things.
 You will be given plenty of opportunity to ask questions and practice
in your respective laboratory. Make sure you practice your new skills
during regular training schedule. This way you will improve both your
speed and memory and also your confidence.
 Use the Self-checks, Job Sheets at the end of each section to test your
own progress.
 When you feel confident that you have had sufficient practice, ask
your Trainer to evaluate you. The results of your assessment will be
recorded in your Progress Chart and Achievement Chart.
 You need to complete this module before you can move on to the next
module
Date Developed:
Bread and Pastry Document No.
Production NC II Date Revised: Issued by:
Page 2 of 73
Prepare and Produce Developed by:
Jovy G. Llanita
bakery products Revision # 00
Bread and Pastry Production NC II
List of Competencies
No. Unit of Competency Module Title Code
Preparing and
Prepare and Produce TRS741379
1. Producing bakery
bakery products
products
Prepare and Produce Preparing and Producing TRS741380

2.
pastry products pastry products
Prepare and present Preparing and TRS741342

3. gateaux, tortes and presenting gateaux,
cakes tortes and cakes
Prepare and display Preparing and TRS741344

4.
petits four displaying petits four
TRS741343
5. Present desserts Presenting desserts
MODULE CONTENT
UNIT OF COMPETENCY : PREPARE AND PRODUCE BAKERY PRODUCTS

Date Developed:
Document No.
Bread and Pastry
Date Revised: Issued by:
Production NC II
Page 3 of 73
bakery products Jovy G. Llanita
Revision # 00
MODULE TITLE : PREPARING AND PRODUCING BAKERY
PRODUCTS
MODULE DESCRIPTOR:
The 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 environments and hospitality establishments.
NOMINAL DURATION: 25 hours
LEARNING OUTCOMES:
At the end of this module you MUST be able to:
1. Prepare bakery products
2. Decorate and present bakery products
3. Store bakery products
ASSESSMENT CRITERIA:
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 practices.
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.
Date Developed: Document No.

Bread and Pastry Issued by:
Production NC II Date Revised:
Page 4 of 73
Jovy G. Llanita Revision # 00
bakery products
8. Bakery items are finished according to desired product
characteristics
9. Baked 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
LEARNING OUTCOME SUMMARY

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Learning Outcome 2
DECORATE AND PRESENT BAKERY PRODUCTS
CONTENTS:
1. Fillings and coating/icing, glazes and decorations techniques
2. Bakery product finishing
ASSESSMENT CRITERIA:
1. 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.
2. Bakery products are filled and decorated, where required and
appropriate, in accordance with standard recipes and/or enterprise
standards and customer preferences.
3. Bakery items are finished according to desired product
characteristics.
4. Baked products are presented according to established
standards and procedures
CONDITIONS: Students/trainees must be provided with the following
Tools and Equipment
1. Commercial mixers and attachments

2. Cutting implements
3. Scales
4. Measures
5. Bowls
6. Moulds, shapes and cutters
7. Various shapes and sizes of pans
Ingredients:
1. Flours
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2. Sugars
3. Eggs
4. Milk
5. Cream
6. Gelatin
7. Fruits
8. Nuts
9. Flavorings and essences
10.Chocolate
METHODOLOGIES:
1. Lecture/discussion
2. Demonstration/application
3. Video presentation
ASSESSMENT METHODS:
1. Demonstration/application
Learning Experiences
Learning Outcome 1
Decorate bakery products
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Learning Activities Special Instructions
Read Information Sheet 1.1-1 on Read and understand the
Watchkeeping Principles information sheet and check
yourself by answering the Self-
check. You must answer all the
questions correctly before
proceeding to the next activity.
Answer Self Check 1.1-1 If you score 100% upon comparing
your answer to answer key of Self
Check 1.1-1, you may proceed to
Information Sheet 1.1-2, if not
return to Info Sheet 1.1-1
Read Information Sheet 1.1-2 Read and understand the
Watchkeeping Duties information sheet and check
Read Information Sheet 1.1-3 on Read and understand the
Watch Hand-Over Procedures information sheet and check
Read Information Sheet 2.1-4 Signs Read and understand the
of Fatigue information sheet and check
Check 1.1-4.

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Perform Job Sheet 1.1-5 Job Sheet will help you practice
your skill.
The Performance Criteria Checklist
will guide and help you evaluate
your work as you are practicing your
skill.
Evaluate your work using the
Performance Criteria. When you are
ready, present your work to your
trainer for final evaluation and
recording.
If you have questions about the use
of the matrix, please ask your
trainer.
After doing all activities of this LO,
you are ready to proceed to the next
LO of this Competency.
Information Sheet 1.2-1

FILLINGS AND COATING/ICING, GLAZES AND DECORATIONS
TECHNIQUES

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Learning Objectives:
After reading this INFORMATION SHEET, YOU MUST be able to:
1. Identify the different Fillings of the bakery products.
2. Perform to decorate bakery products.
3. Apply the different fillings of the bakery products.
What is Filling in baking?

A “filling” is any substance inside of bakery products (a filling inside a
sandwich, a filling inside a pie, a cinnamon roll, a filling inside a calzone).
What is Coating in baking?

Coating in the food industry is the application of a layer of a liquids or solids
onto a product. The operation essentially relies on mechanical energy. It
consist mostly in setting the product particles in motion and simultaneously
applying the coating ingredient in a certain pattern to expose one to the
other.
What is Glaze in baking?

Is a coating of a glossy, often sweet, sometimes savory, substance applied to
food typically by dipping, dripping, or with a brush. Egg whites and basic
icings are both used as glazes. They often incorporate butter, sugar milk,
and certain oils.
Fillings and coating that might be used to finish or decorate bakery goods.
PASTRY CREAM

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Pastry Cream is baker’s custard. It is made from a liquid, normally milk,
enriched with eggs and thickened with starch. It can be flavored and colored
as required.
Ingredients:
750 MIilk
200g Sugar
100g Cornflour
420g Eggs
10ml Vanilla Essence
250ml Milk
1.730g Total Weight
Method
1. Place 750ml milk and sugar into a pot
2. Heat this almost to the boil
3. Place sugar and corn flour into bowl and blend together
4. Add 4 eggs and blend until smooth
5. Add remainder of the eggs, vanilla essence and milk
6. Blend until smooth and no lumps
7. Take the hot milk and pour ½ into the bowl with the corn flour mix
8. Blend together, pour back into hot milk in pot and return to heat
9. Bring to the boil, whisking all the time
10. Whisk until the mixture has boiled
11. Remove from the heat and place into wide flat tray to cool
12. Cover with plastic wrap so a skin does not form
13. When cool place into cool room

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14. Will keep for up to 3 days
FONDANT
Fondant is boiled sugar that is used to coat or decorate morning goods. It is

easy to use but needs to be tempered correctly to achieve the gloss or shine.
FUDGE ICING
Fudge icing is a mixture of icing sugar and fat blended together with the
addition of some water. Used to cover cakes or bread and, it can be piped
and shaped.
INGREDIENTS:
500g Icing Sugar
100g Butter or white shortening
50ml Water

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(Color as required)
650g Total weight
Method
1. Sift icing sugar and place into bowl
2. Add fat, this should be at room temperature, (approximately 20ºC)
3. Blend until the two ingredients come together
4. When they have combined whip some air into the mixture to lighten
5. Slowly add water until extra volume is achieved
6. There may not be a need to use all the water.
GANACHE
Ganache is a mixture of boiled cream and chocolate. Used to coat cakes like
icing or can be used as a filling.
INGREDIENTS:
500ml Cream
1000g Chocolate
50ml Rum,dark (optional)
1.550g Total weight
Method
1. Place the chocolate into a stainless steel bowl
2. Bring the cream to the boil Pour over the chocolate and allow the
chocolate to soften for about 30 seconds

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3. Blend the chocolate and cream together using a whisk It should come
together and have a nice shine
4. Add the rum or any other flavoring that is preferred.
Some instant coffee blended in small amount of boiling water can be added
instead.
APPLE FILLING FOR DANISH
This apple filling is made with sliced apples, brown sugar, spices and
butter, all simmered together until thickened. The best filling that also
works great for a variety of other bakery products.
INGREDIENTS:
50g Clear gel, Instant
300g Sugar
500g Water
280g Apple diced, canned
200g Sultanas
3850g Total weight
Method
1. Blend clear gel and sugar together well
2. Add water and whisk quickly and thoroughly to form a smooth gel
3. Fold fruit through gel and mix well

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4. Place into container and keep chilled until needed.
QUARK CURD CHEESE FILLING
Quark or cottage cheese is used extensively in Danish pastry and yeast

goods. It is versatile and carries flavoring as well.
INGREDIENTS:
600g Curd Cheese
40g Cornflour
1 Egg
5g Sugar
50g Butter soft
1 Zest of lemon
5g Salt
20ml Vanilla Essence
800g Total weight
Method
1. Blend all of the ingredients together
2. Place into container and keep chilled until required
3. Label and date
SOUR CHERRY FILLING
Date Developed:
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Jovy G. Llanita
Sour cherries are popular in Europe and are used in the classic Black Forest
Cake.
INGREDIENTS:
200g Cherry Juice
100g Sugar
30g Cornflour
3g Cinnamon
50g Cherry Juice
175g Sour Cherries
553g Total weight
Method
1. Bring juice to the boil
2. Blend sugar, corn flour cinnamon together, then add cherry juice
3. Pour into boiling cherry juice and whisk until it thickens
4. Remove from the heat and fold in the sour cherries
5. Place into container and cover
6. Allow to cool and keep chilled until needed.
POPPYSEED FILLING
Date Developed:
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Jovy G. Llanita
Poppy seed filling consisting a dense, rich, bittersweet filling of poppy seed.
An alternative filling paste of minced, walnuts or minced chestnuts.
INGREDIENTS:
75g Milk
125g Poppy seeds Crushed
100g Sugar
40g Butter
50g Egg
50g Marzipan
50g Cake crumbs
5g Cinnamon
495g Total weight
Method
1. Boil the milk and stir in the poppy seeds
2. Mix marzipan with butter and eggs
3. Add remaining ingredients and blend together
4. Place into a container and cover, chill until required.
PEANUT BUTTER FILLING
Date Developed:
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Jovy G. Llanita
Peanut butter is a food paste or spread made from ground dry roasted
peanuts. It often contains additional ingredients that modify the taste or
texture, such as salt, sweeteners or emulsifiers.
Ingredients:
400g Peanuts
1 tbsp Peanut Oil
1 tbsp Honey
1 pinch Salt
Method:
1. Put the Peanuts in food processor.
2. Add the peanut oil, honey and 1 pinch of salt
3. Process it 1 to 2 minutes. Peanuts will go through various stages. They
turn into crumbs, a fine ground, a paste and a smooth creamy pure.
4. Use spatula to loosen bit and reincorporate the peanuts stuck to the sides
and below the blade.
5. Process again to 5-10 minutes to get smooth and creamy mixture.
Herbs to use when baking

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Baking bread is an age old craft and adding flavor with fresh garden herbs
makes it even more satisfying. There is not much that surpasses the aroma,
taste and texture of bread warm from the oven. Adding fresh herbs to bread
adds even more to the flavor and turns a basic loaf, flatbread or muffin into
something of a signature dish.
Herbs have always been used to flavor food but one tends to see their use
more in terms of roast. Slow cooked stews, soups and other braised dishes.
Baking benefits just as much more from the individual and subtle flavoring
that herbs provide. There is a sweetness of anise, or the spiciness of fennel
seed, the fragrance of rosemary or lavender, the tang of chilies or the savory
notes of thyme, oregano, marjoram and chives. Herbs enhance the taste.
How to use herbs in baking?
The fresh herbs are added to the dry ingredients and should be chopped as
finely as possible. Allow the freshly picked herbs to dry out for a day or so
before chopping up. The chopped up herbs will not be as wet and will
distribute more easily throughout the dough. Strip the leaves off the stems
before chopping. Herbs that are still full of juice when chopped tend to form
clumps and not mix easily.
Herbs can also be used on flat breads, focaccia etc. as a topping and are
then baked into the bread. They tend to sink into the bread which adds to
the flavor.
Rosemary
A very aromatic, shrubby perennial. Use only the leaves. A sprinkling of
leaves together with the pinch of salt or olives is a delicious topping for
focaccia or other flat bread. The leaves become crunchy and the flavor goes
into the bread but is not too overpowering. Alternatively, grind a small
amount of dried rosemary leaves for flavoring.
Thyme
A small shrubby perennial that also has a very distinctive taste yet doesn’t
clash with other herbs. It is often used together with chives, or garlic chives.
Italian parsley and oregano. They finely chopped leaves can be used in
conventional loaves as in muffins.

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Parsley
A tastier and larger leafed version of the
parsley moss curled. It is a good companion
herb to thyme, oregano or marjoram.
Oregano and Marjoram

Are both bushy perennial
herbs. Oregano dries well
and has a stronger taste
when dry so should be used
for sparingly. Marjoram has a
richer taste and can used as
an alternative.
BREAD WITH VARIETIES OF FILLINGS, GLAZE AND TOPPINGS
CHOCOLATE-FILLED BREAD
Bread and Chocolate: The combination, in
whatever shape or form, is sheer nirvana.
In this recipe, the yeast dough is
processed in a bread machine (choose the
"sweet bread" cycle) and, as soon as you
hear the tell tale "beeps," you toss in the

Bread and Pastry
Issued by:
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Revision # 00
milk chocolate pieces, which are then distributed in the batter before being
baked. Utter delectableness.
INGREDIENTS:
1. 300 milliliters milk (minus the volume of the beaten egg it will be
combined with)
2. 1 egg
3. 80 grams melted butter (or margarine)
4. 1/2 teaspoon salt
5. 100 grams sugar
6. 500 grams flour
7. 2 tablespoons baker's yeast
8. 1 milk chocolate bar (small pieces)
DIRECTIONS:
1. In a measuring cup, add 1 egg and beat lightly with a fork.
2. Add milk to the cup until reaching the 300 ml mark.
3. Soften the butter in the microwave.
4. In the bread machine, combine milk/egg mixture, melted butter, salt, sugar,
flour, and yeast.
5. Select the Sweet Bread option.
6. When the machine beeps, add the pieces of chocolate.
7. When the program finishes remove the bread and let cool on a wire rack.
8. Another option is to knead the dough in the machine, and bake the bread in
the oven.
CARAMEL FILLED CHOCOLATE BANANA BREAD MUFFINS

These Caramel Filled Chocolate Banana Bread
Muffins are loaded with caramel filled Delight
full in moist, chocolaty banana bread muffins.
Despite all the sweet, delicious flavors going on
here, one special ingredient stands out: the
chocolate chips, but mostly because these are
not any ordinary chocolate chips. These

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chocolate chips are filled with caramel. Seriously, each little chip has
gooey caramel inside of it.
Ingredients
 2 medium very ripe bananas 2/3 cup mashed
 1/3 cup 66 grams oil
 1/2 cup 95 grams brown sugar
 1 large egg
 1 teaspoon pure vanilla extract
 3/4 teaspoon baking soda
 1/4 teaspoon table salt
 2/3 cup 82 grams all-purpose flour
 1/3 cup cocoa powder
 1/3 cup thick caramel sauce or dulce de leche
 1 cup Nestle Toll House Caramel Filled Delightful
Instructions
1. Heat your oven to 350°F. Line a 12-cup muffin tin with liners, or
spray with nonstick cooking spray. Set aside.
2. Mash bananas in the bottom of a large bowl. Whisk in oil, brown
sugar, egg, and vanilla. Whisk together baking soda, salt, flour and
cocoa powder in a separate bowl and then add to banana mixture.
Stir together all of the ingredients with a spoon until just combined.
Stir in Nestle Toll House Caramel Filled Delightful.
3. Fill liners 1/3 of the way full and add about 1 teaspoon of the
caramel sauce to each liner, placing it in the center of the batter.
Top with another scoop of batter so the liners are 2/3 full. Bake for
20 minutes, or until a tester or toothpick inserted into the center of
the cake comes out clean. Cool for 10 minutes in the pan, then
remove from pan and let cool completely on a cooling rack.
4. The banana bread will keep for up to 4
days at room temperature.
CREAM CHEESE-FILLED BANANA BREAD
INGREDIENTS:
BREAD
 1 large egg
 1/2 cup light brown sugar, packed
Date Developed:
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Jovy G. Llanita
 1/4 cup granulated sugar
 1/4 cup liquid-state coconut oil (canola or vegetable may be substituted)
 1/4 cup cup sour cream (lite is okay; or Greek yogurt may be substituted)
 2 teaspoons vanilla extract
 1 cup mashed ripe bananas (about 2 large bananas)
 1 cup all-purpose flour
 1/2 teaspoon baking powder
 1/2 teaspoon baking soda
 pinch salt, optional and to taste
CREAM CHEESE FILLING

 1 large egg
 4 ounces softened brick-style cream cheese (lite is okay)
 1/4 cup granulated sugar
 3 tablespoons all-purpose flour
INSTRUCTIONS
1. Preheat oven to 350F. Spray one 9×5-inch loaf pan with floured cooking
spray, or grease and flour the pan; set aside.
MAKE THE BANANA BREAD
1. In a large bowl, add the egg, sugars, coconut oil, sour cream, vanilla, and
whisk to combine.
2. Add the bananas and stir to incorporate.
3. Add 1 cup flour, baking powder, baking soda, optional salt, and fold with
spatula or stir gently with a spoon until just combined; don’t overmix; set
aside.
4. Turn about two-thirds of the batter out into the prepared pan, smoothing
the top lightly with a spatula and pushing it into corners and sides as
necessary; set aside.
MAKE THE CREAM CHEESE FILLING

1. In a large bowl, add all ingredients and whisk to combine. Alternatively,
mix with a hand mixer.
2. Evenly pour filling mixture over the bread, smoothing the top lightly with
a spatula and pushing it into corners and sides as necessary.
3. Top with remaining batter, smoothing the top very lightly with a spatula
as to not disturb cream cheese layer and pushing batter into corners and
sides as necessary.
Date Developed:
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Jovy G. Llanita
4. Bake for about 48 to 50 minutes or until the top is domed, golden, and
the center is set, and a toothpick inserted in the center comes out clean,
or with a few moist crumbs, but no batter. Note this is tricky because the
cream cheese never gets totally solid so the toothpick test isn’t the most
accurate.*
5. Allow bread to cool in pan for about 15 minutes before turning out on a
wire rack to cool completely before slicing and serving.
6. Bread will keep airtight at room temperature for up to 1 week, or in the

freezer for up to 6 months.
BREAD FILLED WITH TUNA
Ingredients:
 1 bread (about 500 grams (17 1/2
ounces))
 300 grams (10 1/2 ounces) canned
tuna

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 150 ml (2/3 cup) mayonnaise
 Pepper (to taste)
 Nutmeg (to taste)
 150 grams (5 1/3 ounces) grated cheese
Instructions:
1. Preheat the oven to 200ºC (400ºF).

2. Shared the tuna with a fork. In a bowl, mix the tuna, mayonnaise, grated
cheese, pepper, nutmeg and the chopped coriander.
3. With a sharp knife cut off the top of the bread and remove the inside (reserve
the bread crumb).
4. Put the tuna mixture inside the bread and cover with the lid.
5. Put the bread and the bread crumb on a baking pan and bake about 30
minutes.
6. Turn off the oven and serve.
SOFT ROLL BREAD CHEESE TOPPINGS
Ingredients:
 Cheese
 300g Milk
 625g Bread Flour
 60g Eggs
 60g Butter
 15g Yeast
 60g Sugar
 10g Salt
Instructions:
1. Combine the ingredients for the dough.

2. Mix and Knead the dough. Knead on low speed or by hand until smooth but
lightly tacky.
3. Let the dough rise 1 hour. Cover with a kitchen towel or plastic wrap. Let the
dough rise in a warm spot until doubled in bulk, about 1 hour.
4. Divide and shape the rolls.
5. Pre-heat the oven and let the rolls rise again.
Date Developed:
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6. Brush the rolls 15 to 18 minutes.
After baked:
1. Prepare the cheese and grater.

2. After baked, glaze the soft roll with condense using the Pastry brush.
3. Grate the cheese on the top of the soft roll.
4. Ready to serve.
COMMONLY USED FOR ICING, FILLINGS AND GLAZE
BEST USED
DESCRIPTION / SPECIAL
HOW MADE FOR / STORAGE
CONSISTENCY INFORMATION
COLORING
7- MINUTE / Made by warming Most commonly Best used Will deflate if
BOILED ICING egg whites, sugar, used both immediately. I mixed with
Marshmallow-like and a bit of water between layers ced cake can ingredients
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and beating until be stored at
it's fluffy and and to cover a room
glossy. Substituti devil's temperature.
containing fat
texture, 100% fat ng light brown food cake. / Is Keeps for
such as
free. sugar for pure white about 24
chocolate or
granulated sugar and can be hours, and
whipped cream.
makes sea-foam tinted to then deflates.
frosting. Sets yield pastels. Does not
quickly. freeze well.
Use as frosting
and filling. Can
Butter (and/or
be piped for
shortening) and
smooth,
cream or milk are
borders,
beaten together,
AMERICAN writing. Most
and
BUTTERCREAM decorations Does not hold
then confectioner Icing can be
/ including roses, up well in warm
s' sugar added. refrigerated in
CONFECTIONER drop flowers, weather, unless
Flavored with an airtight
S' SUGAR ICING sweet peas and shortening is
extracts and container for 2
Several styles. Is figure piping. used. Jams and
chocolate. Can be weeks or
most popular Flowers remain ganache are
made thin to stiff frozen. Iced
choice for soft enough to always great
consistency, and cake can be
frosting? Sweet, be cut with a alternatives to
fluffy or smooth. stored at cool
buttery flavor. knife. Use or buttercream
side of room
Can be slightly serve at room fillings and hold-
Bettercream temperature
gritty. Great for temperature. / up well in warm
from www.richs.c for 2-3 days.
most decorating. Yields all weather.
om: whipped
colors. Most
buttercream icing
colors deepen
used to decorate
overnight.
cakes that store
Some colors
bakeries use.
may fade
sitting in bright
light.
Due to the egg
Uses egg yolks (or yolks, this
BUTTERCREAM -
whole eggs) and is buttercream is
FRENCH Filling and Needs
made the same very perishable
Is very rich. frosting. refrigeration
way as Italian and should be
meringue. kept
refrigerated.
BUTTERCREAM - Both use only egg Frosting and Needs Italian holds up
MERINGUE ITALI whites, but filling on cake. refrigeration. well in warm
AN differences are Suggest making weather (75
(MOUSSELINE) how they are a filling dam if degrees plus)
Date Developed:
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Jovy G. Llanita
made. Italian: Hot
sugar syrup
is added to
already whip egg
and is more
AND SWISS whites. Swiss:
dependable.
Fluffy and The whites and used as a filling
Swiss tends to
buttery. Medium sugar are mixed otherwise may
deflate a little
to thick together over heat squish from
quicker and
consistency. and whipped. cake. / Yields
doesn't hold up
Then, cooled pastel colors.
as well in warm
before the butter
environments.
and flavoring are
added. This type
of buttercream is
the simplest.
Made from stiff
American
BUTTERCREAM - Covering cakes
buttercream.
ROLLED and cookies / Same as Is very soft and
Dough-like
Sweet. Similar to Can be tinted; American can be hard to
consistency that
fondant. see Buttercream work with.
is rolled out
buttercream
before applied to
cake.
Covering cakes,
hand-molding
After making,
Can be made with and handles best if
CANDY CLAY a mixture of
Edible and sweet. heated Candy decorating. Mix hardened Will be very hard
overnight.
Texture like Play Melts and corn with gum paste at the start;
Several weeks
Dough. Also syrup. Dough-like for more knead a small
at room
makes a delicious consistency that portion at a time
strength/ temperature
chocolate candy. is rolled out until workable.
in a well-
before applied to Yields all colors
sealed
cake. if using white container.
candy melts.
CITRUS (LEMON) Made with lemons Spread on

CURD and butter and bread or cakes.
A conserve or eggs and sugar, Used as a
Keep Needs
custard with a and cooked on filling. Fold in
refrigerated. refrigeration.
thick consistency. the stovetop. Can with whipped
Tart flavor. be purchased cream or pastry
ready-made. cream.
CREAM CHEESE Cream cheese Filling and Iced cake To not mar the

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and butter are
beaten together,
liquid (milk,
liqueur) is added
and beaten in, frosted cake's
and then surface when
Slightly tangy, but confectioners' refrigerating, let
must be
can be sweet. sugar is added, it harden first in
refrigerated.
Thick and creamy. with flavoring at the refrigerator,
Handy Pac
Thin to medium end, such as frosting then cover with
cream cheese
consistency. vanilla extract. plastic wrap.
cakes. / Colors is shelf stable
Classic pairing for Cream cheese When you take it
vs. using the
American oil frostings get to pastels. from the
actual cream
cakes such as really soft quickly refrigerator,
cheese which
carrot and spice after you take immediately
needs to be
cakes. them out of the remove plastic
refrigerated.
fridge. Look for wrap and let it
Handy Pac cream sit to soften
cheese frosting before serving.
and filling
available online or
in cake supply
stores.
CUSTARD OR
PUDDINGS Custard (pastry
Different varieties. cream) thickened
Pastry cream or with flour or
Fillings used
Citrus curd cornstarch. See
alone. A small Highly
(custards, Citrus curd.
amount can be Must remain perishable.
cooked) or Fruit puree or
folded into refrigerated. Needs
mousse (pudding, flavored base
whipped cream refrigeration.
not cooked). (mousse) folded in
to flavor it.
Thick, smooth with whipped
and creamy. cream or beaten
egg whites.
FONDANT - Combination of Rolled out and The best Holds up well in

ROLLED sugar and used as a cake choice for hot weather but,
Used for its vegetable covering. Use outdoor will soften in
special look on shortening that on any firm events. Excess warm or humid
wedding cakes. makes a thick butter, pound can be stored weather. Prior to
Rich, sweet white dough-like or fruit cake. 2 months in applying, cake
flavor. Covers substance, and Even on an airtight must be covered
with a perfectly then rolled cookies. Can be container. Ca in apricot glaze,
smooth, matte out. Can be made cut-out and n refrigerate buttercream
finish. Does not with used as but must take icing or

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steps to rid of
condensation
from fondant- marzipan so
dry as hard as marshmallows. decorations. /
covered cake: fondant will
royal icing and Knead in flavor Yields pastel to
place in an adhere. Typically
stays semi-soft. and color of your deep
air- rolled to about
Seals in freshness choice. Can be colors. But,
conditioned 3/8- to 1/4-inch
and moisture. purchased ready- does not have
room or in thick.
made. much flavor.
front of fan
after
removing.
FONDANT -
POURED
Very sweet flavor. Excess may be
All cakes, petit Will soften or
Covers cakes with Pours and dries refrigerated,
fours and become sticky in
perfectly smooth, to a semi-hard, gently
cookies, yields warm, humid
satiny iced smooth surface. reheated and
and pastels. weather.
surface. Seals in poured again
freshness.
GANACHE Glaze, Filling Needs

Is a French term. and/or refrigeration
This is a rich
Dark: decadent, frosting: after 2 to 3
emulsified
rich, and very, whipped or days at room
mixture of
very chocolate. smooth / temperature, The better the
chocolate and
White: Rich Natural color is 2 weeks chocolate used,
cream. Buttercrea
velvety taste - a dark to refrigerated the better the
m consistency
little more medium brown and 6 months ganache. Good
can be made by
complex flavor or white. Can frozen. Keep for warm (not
whipping soft
than a be flavored (oil- excess with a hot) weather.
butter into its
buttercream. Can based). White piece of plastic
base, resulting in
be glaze, whipped can also be wrap pushed
ganache beurre.
or smooth. tinted(oil- on its surface.
based) Gently reheat.
GLAZES
Simple and
sugary. Smooth:
thick or thin.
ex: Chocolate
Glaze Recipe
GUM PASTE Gum based paste Cutting Excess can be Decorations will
Dough-like. Thick with a stiffening molding and stored 2 survive warm
and malleable. agent. Can be modeling months in an days, but is
purchased ready- decorations. / airtight susceptible to
made. Deep to pastel container. extreme heat
colors. Best not and humidity
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refrigerated. where it will
Do not freeze. soften.
Can purchase Great for warm
Used as a filling
ready-made: stir or hot weather.
alone or in
it to soften, or But, filled cakes
JAMS AND combination
heat with small Refrigerate should be stored
JELLIES with other
amount of liquid after opening. in refrigerator
fillings such as
if it's too thick, for long-term
buttercream or
and strain to storage to
ganache.
remove the seeds. prevent mold.
Rolled out and
used as a cake
or cookie
covering, and
then, covered
Marzipan is made with a sugar
MARZIPAN of almond paste. icing, such as Keep almond
is used similarly Can purchase fondant or paste well
to rolled fondant ready-made. buttercream. covered and
because it gives a Dough-like Can be used to refrigerated,
Holds up well in
smooth look. It consistency that mold flowers since it
warm weather.
has a delicious is rolled out and other contains
and unique before applied to decorations almonds
almond flavor. cake. Is stretchy. that are then which can go
Stays semi-soft placed on a rancid.
on cakes. cake or served
alone. / Is off-
white and can
used in its
natural color or
be tinted.
Is made from
beating egg Can weep after
Used for Does not need
MERINGUE whites with storage, even for
covering pies, refrigeration.
Pure white fluffy sugar. There are a day or two.
cakes and Becomes
beaten egg whites. many types Refrigeration
Baked Alaska. sticky when
depending on the speeds up the
Can be piped. refrigerated.
ratio of its weeping process.
ingredients.
ROYAL ICING Heavy paste of Used for Does not need Will soften when
Pure white, sticky egg whites and general refrigeration. placed on butter
icing that dries to confectioners' piping or Air-dried or fat based
a hard finish. sugar beaten with delicate work decorations frostings.
a little vinegar or such as last for
lemon juice. Can elaborate months.
be made in "string"
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decorations.
Decorating
cookies and
different
gingerbread
consistencies.
houses. / Tints
to pastel to
dark colors.
Brushed on
drier cake
layers to
moisten them,
such as
genoise. Syrup
is popular in
wedding cakes
and other large Holds up well in
Made from sugar projects that warm weather,
Keep excess
and water, and must be made but gets sticky
SIMPLE SUGAR refrigerated.
then cooked. Can in multiple when humid.
SYRUPS Cakes that are
be flavored which stages; keeps it Bowls/utensils
Simple and moistened
should tasting fresh must be grease-
sugary. with sugar
complement or and moist free. Cover icing
syrups can
match the flavors longer. Syrup is with damp cloth
mold easily.
of the cake. not usually while working, to
used alone as a prevent crusting.
filling; the
layers are
brushed with
syrup and then
another filling,
such as jam or
buttercream, is
spread on top.
Can be used as Use immediately
Whipping cream
WHIPPED a filling and because deflates
beaten with
CREAM frosting. Can be readily. Iced
sugar. Can be
Creamy, delicate piped to form Must remain cake must be
flavored.
sweetness. soft refrigerated. refrigerated.
Stabilized for
Perishable. decorations. Texture remains
longer life with
/Tints in pastel soft on
gelatin.
colors. decorated cake.
Decorate bakery products using coating, icing, and decorations to according

to standard recipes and/or enterprise standards and/or customer requests

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Decoration of bakery products is varied. It may be as simple as a sugar
syrup glaze to add shine to the product. Application of icing in the form of
icing sugar: Dry sweet powder. Application of Fondant, plain or colored,
shiny moist sugar, boiled sugar as for Basler leckerli: Leaves a dry white
coating. Boiled apricot jam on top of Danish: Adds flavor and sweetness.
Application of roasted and flaked nuts on top of icing or jam: Add color and
textural diversity to eating. Glaze fruits might be used in decoration: Glaze
cherries are most common, red and green.
VARIETIES FILLINGS
FOR SANDWICH

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Get creative with these tasty sandwich fillings. Tasty sandwich fillings, easy
sandwich fillings and delicious sandwich fillings. See ideas including hot
cheese and chutney, chicken satay lettuce wraps, beef brisket and falafel
pittas. Sweet potato and bean, a sausage and mozzarella melt. There are so
many combinations to choose. It’s easy to get stuck in a sandwich rut.
These tasty sandwich fillings will take you to the next level.

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CHICKEN SATAY LETTUCE WRAPS These chicken satay
lettuce wraps are light
and easy to make. They're
perfect lunch box fillers or
picnic treats. The chicken
is left to marinate in a
creamy coconut and Thai
paste mix to give them a
spicy kick. Once they're
cooked all you have to do is
assemble your wrap - don't
forget the satay sauce, it's
the highlight of this recipe.
BBQ BEEF BRISKET SANDWICH This is the ultimate

sandwich. Succulent pieces
of melt-in-the-mouth beef
brisket, melted Cheddar
cheese, fresh reb cabbage
and a tangy BBQ sauce.
SALT BEEF The salt beef can be kept

for up to 1 week in the
fridge too, which means
you can have it for lunch
over a few days during the
week.

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PROSCIUTTO AND FIG We bet you never thought
to put these two
ingredients together; ham
and fig. The sweetness of
the fig in this prosciutto
and fig recipe makes this
sandwich extra special
along with the creamy,
goat's cheese spread. You
can serve this sandwich
filling in an open sandwich
or if you're a fan of the
bread, give it a topper
SALMON AND SCRAMBLED EGG BAGELS Soft, buttery scrambled

eggs and salty smoked
salmon will transform your
sarnie into one flavor-
packed delight.

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FALAFEL PITTAS Falafel pitta recipe guides
you through how to make
falafel from scratch and
what delicious ingredients
to serve it with too like
rocket and plain yogurt.
Falafel can be sandwiched
between all different types
of bread.
HOT CHEESE AND CHUTNEY SANDWICH Melted cheese and sweet

chutney sandwiched
between thick slices of
lightly toasted bread.
This cheese and chutney
sarnie combo really does
work wonders and is
perfect if you fancy
something filling.
Tasty lamb and

LAMB AND GUACAMOLE WRAPS guacamole wraps. It's a
great way of using up any
leftover lamb you might
have from your Sunday
roast.

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CLUB SARNIE A classic club sandwiches
for all ages, this club
sarnie comes with a cream
cheese, bacon and simple
tomato salsa filling.
CRUNCHY TUNA FILLER Small pieces of chopped

pepper, onion and
cucumber to the mix. A
dash of lemon juice and a
drizzle of balsamic vinegar
show that there's no need
for mayo in this recipe - it's
the healthy alternative.
ROASTED VEGETABLE PITTAS The soft roasted veg and

the creamy mozzarella
make a delicious combo
that can be popped into
pitta, bread or a tortilla
wrap

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TUNA AND CHEESE CIABATTA MELT Tuna, red onion and black
olives make a really
flavorrsome combo. Topped
with heaps of cheese and
melted under the grill,
this tuna and cheese
ciabatta melt can be
served on ciabatta, toasted
bread or a slice of crusty
loaf.
HOMEMADE HUMMUS Hummus with chickpeas,

tahini, lemon juice, garlic,
paprika and cumin.
Hummus is great
alternative to butter and is
full of protein too. Spread
on bread and top with
fresh salad leaves and
tender chicken pieces.
TUNA AND CAPER SPREAD You just need canned tuna,

butter, lemon juice and
capers to make this
delicious tuna and
caper sandwich filling. Add
crispy lettuce or cucumber
to make it even healthier.

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SMOKED SALMON AVOCADO AND BRIE ON Salmon, avocado and
RYE SANDWICH brie combo is a winner in
the taste stakes
PICCALILLI First up, this

delicious piccalilli recipe.
If you love this chunky
vegetable pickle, make it at
home with cauliflower,
beans, courgettes and
onions with our homemade
piccalilli recipe. Delicious
in sandwiches with cheese
or ham, or both.
STUFFED BAGUETTE SANDWICH Cream cheese, red pepper,

cucumber and sweetcorn
makes up this
healthy stuffed baguette
sandwich recipe.
CLASSIC BLT This BLT recipe adds

some avocado into the mix,
but you can just stick with
bacon lettuce and tomato if
you wish.
CHICKEN PESTO PANINI Chicken and pesto is a

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classic combination and
sprinkling of cheese and a
slice of tomato.

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EGG MAYO ROLLS Complete your soft brown
rolls with a creamy egg
mayo filling. Add a handful
of fresh, crisp lettuce
leaves
CORONATION CHICKEN AND FRESH Make these creamy

CORIANDER SALAD coronation chicken and
fresh coriander salad
sandwiches in under 10
mins. A traditional British
classic with a healthy
twist.
STRIPY PICNIC ROLLS All you need is crusty rolls,

cheese, wafer-thin ham,
tomatoes and cucumber to
make these
impressive stripy picnic
rolls.
FRIED EGG AND CHEESE TOASTIE BLT fried egg and cheese
toastie. Add a slither of
streaky bacon, a spoonful
of mustard.
Date Developed:
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Jovy G. Llanita
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BREAD SCORING TECHNIQUES
Look at various scoring techniques. Each technique listed below is merely

a starting point, a springboard for you to invent your own personal mark.
But first, let’s talk about how to set the stage and prepare the dough for
scoring.

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PREPARING THE DOUGH
Dusting the top of your loaves with flour prior to scoring will ensure
maximum contrast between white flour and dark, baked crust. Prefer to use
a mixture of 50% white rice flour and 50% all-purpose flour. White rice flour
has a higher scorch temperature that helps it retain a stark white color,
even after prolonged time in the oven. Add 50% all-purpose flour. First, turn
your proofed dough from its proofing basket out onto a piece of parchment
paper or (carefully) into a preheated baking vessel. The top of the dough
might have flour from the basket; brush off the flour gently so only an even
layer remains.
Using a fine-mesh sieve filled with the dusting flour, hold it above the dough
and tap the side as you move around to evenly coat the surface. Be light
with dusting as too much flour can quickly cake on the dough, transforming
it from blank canvas to messy chalkboard.
At this point, the dough is ready for you to score.
DEPTH AND SPEED IN BREAD SCORING TECHIQUES
The key to success in each of the designs below is to score deep enough to
cut through the skin of the dough formed during shaping, but not so deep
that structural integrity is compromised. Note that a single and double slash
do require a little more scoring depth, but the others should just break the
surface so you see the interior of the dough, with the outside slowly splaying
open.
1. MANY SMALL CUT TECHNIQUES
Date Developed:
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Jovy G. Llanita
A series of small cuts along the sides intended to emulate leaves or wheat
stalks. The size and number are up to you.
The preferred scoring implement for this design is a straight blade. A

straight blade cuts straight into the dough at a 90° angle, perfect for the
straight cut for each leaf.
Start at the top of the round (the side farthest from you) and begin making
diagonal slashes in series from top to bottom. Add a gentle curve as the cuts
progress from top to bottom; this curved set looks nice when the loaf
expands up and outward in the oven. Then, repeat for the other side of the
stalk where each cut matches its pair to the side.
When finished, take a look at the design. Are there any spots that don’t
look like they’re cut sufficiently deep? If so, lightly run the lame (blade)
over the same cut line again to ensure spreading in the oven.
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Jovy G. Llanita
2. CROSS
In this design the center cross is cut slightly deeper than the other
slashes, encouraging the center area to open more dramatically.
Similarly to the first design, the cross and side slashes are best done with a
straight blade angled at 90° to the dough’s surface.
As seen above, start with the cross and cut in slightly deeper than for the
secondary cuts to the side. If you want to take this even further, the cuts to
the sides of the cross could be replaced with small wheat stalks as seen in
the first design.
3. BOX TOP WITH DESIGN
The preferred scoring implement for this design is again a straight blade.
However, if you want the “box top” to lift up and off the rest of the dough,
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a curved blade could be used to create a small lip for each edge of the
box.
Start first with the perimeter box by making four straight-edge slashes.
Because this area will remain mostly flat during baking, score any design
you wish at the top. Feel free to be creative! Choose to score a wheat stalk
in the box top with a curved line running down the middle.
4. BATARD WITH DOUBLE SLASH
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Jovy G. Llanita
The preferred scoring implement for this score is a curved blade. The curve
helps create a lip at each cut that peels back when the dough is baked. Start
at the side farthest from you and make an angled cut to about the middle of
the batard. The beginning of the second cut should overlap the end of the
first. Additionally, the closer the two cuts are to each other the smaller the
separation when they expand.
This design can also be useful for dough you know won’t spring up high
when baked, perhaps it’s a whole wheat recipe or there’s a large percentage
of mix-ins. The double score usually opens nicely even with these types of
breads.

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TASK SHEET 1.2-1
Title:
Performance Objective: Given the following materials, you should be

able to put fillings bakery products with the time
frame of 30mins.
Supplies/Materials :
Video or PowerPoint presentation for:
 Varieties of fillings for bakery products (Sandwich)
Spatula Bread Slices Black Pepper

Serrated Knife Mayonnaise Salt
Lettuce Cucumber Toothpick or stick
Tomato Cream Plate
Ham or bacon Butter or Cheese
Equipment :
Steps/Procedure:
1. Start cooking the ham in a large skillet until crispy. Set aside in a
plate
2. To assemble, spread the mayonnaise using the spatula on one side of
the first white bread slice.
3. Lay lettuce, Cucumber, two tomato slices on top with salt and black
pepper.
4. Then place ham and cheese.
5. Top with the second slice bread and spreaded with mayonnaise on
both sides and repeat with another layer of lettuce, cucumber, tomato,
salt, pepper, ham and cheese.
6. Finally cover with the third slice of toasted bread, with the
mayonnaise facing down.
7. Insert four cocktail stick through the sandwich to hold it together.
8. Using a serrated knife, cut the sandwich diagonally into 4 triangular
pieces.
9. Garnish it (Its up to you)
10. Ready to serve.
Assessment Method: DEMONSTRATION
Self Check 1.2-1

Date Developed:
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Jovy G. Llanita
Multiple choice:
Instruction: Encircle the correct answer.
1. Mixture of boiled cream and chocolate. Used to coat cakes like icing or
can be used as a filling.
a. Pastry cream
b. Ganache
c. Chocolate
d. Syrup
2. A small shrubby perennial that also has a very distinctive taste yet
doesn’t clash with other herbs.
a. Parsley
b. Oregano
c. Thyme
d. Rosemary
3. It is made from a liquid, normally milk, enriched with eggs and thickened
with starch. It can be flavored and colored as required.
a. Pastry Cream
b. Ganache
c. Fudge Icing
d. Apple Filling Danish
4. Made with sliced apples, brown sugar, spices and butter, all
simmered together until thickened.
a. Pastry Cream
b. Ganache
c. Fudge Icing
d. Apple Filling Danish
5. Food paste or spread made from ground dry roasted peanuts.

a. Peanut butter
b. Pastry cream
c. Ganache
d. Fudge Icing
Answer Key:

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1. b
2. a
3. a
4. d
5. a
Information Sheet 1.2-2

BAKERY PRODUCTS FINISHING

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Learning Objectives:
After reading this INFORMATION SHEET, YOU MUST be able to:
1. Identify varieties of toppings, fillings for bakery products finishing.
2. Apply glaze or toppings for bakery products finishing.
Frosting, Icings, fillings, buttercreams and glazes all add a finishing touch to
our baked goods, whether you are covering a carrot cake with a thick layer
of cream cheese frosting, pouring chocolate glaze over a custard-filled layer
cake or coating cookies with lemon icing. Frosting, icings and buttercream
are not only used to finish a dish but can be used as filling along with curd,
custards, jam and whipped cream.
Fillings, coating and glaze to use to finish bakery products
SUGAR SYRUP
 A syrup is a condiment that is a

thick, viscous liquid consisting
primarily of a solution of sugar in
water, containing a large amount of
dissolved sugars but showing little
tendency to deposit crystals.
 Glaze, normally 1 part sugar, 1 part
water boiled and let cool.
 This is referred to as a stock syrup. The formula may vary but they
are all called the same.
 Simplest and this must be added while the product is still hot; brush
lightly and quickly over the surface
 When added to hot product the water evaporates away leaving stick
sugar paste than reflects the lights and shines.
BOILED APRICOT JAM

 It is mix apricot and lemon juice and sugar.

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 Applied to product when it has just been removed from the oven and
while the jam is boiling. This causes the jam to dry and impart a shine
and flavor to the product.
ICING SUGAR
 Can be sifted over the final baked product with no glazed applied.
FONDANT
 Fondant can be applied after removing from oven. Fondant needs to
be tempered required on the finished product. Fondant can be
thinned to required consistency.
 Fondant should be touch dry when it has been applied and cooled.
 After glazing with fondant roasted, shaved or chopped nuts can be
used to decorate the end product.
FROSTING
 Frosting is sugar and fat blended together with some water added to
soften.
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 It is composed of 80% icing sugar with 20% fat ratio and 5% water.
Special emulsified shortening works well here as they hold more
water.
BIENESTICH
 This is a sweet dough of varying sizes that have been coated with a
mixture of almonds, sugar, butter, honey and cream and which has
been heated and cooled before being placed on to the unbaked dough.
 To use: warm slightly until it flows off the spoon. Apply evenly and
thinly over the top of unbaked dough piece.
FRESH DAIRY
CREAM
 Composed of the higher fat layer skimmed from the top of milk before
homogenization.
 Flavored with sugar and vanilla essence.
 Slice cooled product like buns and donuts and pipe whipped cream
into center; these product will need to be stored in controlled
Date Developed:
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Jovy G. Llanita
environment as the cream melts in warm environment and can have
unacceptable bacterial growth if not controlled.
CRÈMÈ PÂTISSIÈRE (PASTRY CREAM)

 A thick, creamy custard used as a filling for cakes or flans.
 Flavor and pipe into finished product in place of fresh dairy cream. It
can be used in Danish pastry with fruit to act as binding agent for
fruit and add moist mouth feel.
 If it is placed on the outside of the product it will need to be glazed
before being presented consumption. Starch thickened products will
dry on the surface when exposed to the air diminishing the eating
quality.
NUT FILLING
 Make into paste with sugar and spices then use in Danish pastries.

Bread and Pastry
Issued by:
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Revision # 00
TOPPINGS
 Decorations of bakery products.
GEL
 Apply to top of fruits.
FRUIT DECORS
 Fresh or can fruits can be added to baked
products. A pocket can be baked then pastry
cream is added with strawberries as the
fruit. Strawberries are delicate and do not
bake well like apricots.
 These will be glazed with gel to add shine
and eye appeal.
Date Developed:
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Jovy G. Llanita
 Product decorated with fresh fruits will have a limited life.
CRUMBIES
 Apply thinly to top of unbaked product and it will bake and leave a
nice crust on finished product.
Why is it important to decorate finished baked products?

The importance of decorating and enhancing finished products is that
enhancement makes the total appearance
of the product. Enhancing the outside
appearance of a product increases the
possibility for that certain kind of product
to be easily noticed or to be eye catching.
Decorating it will also give it an aesthetic
vibe in which other products doesn’t have.
This will also increase the possibility that
a person/buyer would want to buy that
product. This shows the effort given by
the creator of the product.
Presenting bakery products
1. Choose the appropriate container to the product. Consider its make, size
and shape, and décor. It should complement the design, shape, and color of
the product.

Bread and Pastry
Issued by:
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Revision # 00
2. Create transitions between a product like a cake and a plate that is
smooth, minimal or highlighted. A smooth transition can be achieved by
choosing a palate with contrasting or similar colors as the product. A
minimal transition can be achieved by creating a simple line of sauce that
mimics a line on plate.
3. Select plates or platters with designs around the rim instead of the center
that can serve plates or platter.
4. Arrange shape combinations of
cake, bread, pastry slice on the plate
to create a sculptural landscapes.
5. You can place a thick triangular
cakes on their edges. Cut a square
cake into rectangle, cut into
triangles, then serve one piece
upright and the other inverted.
Pieces of breads or cakes can create
a pyramid or tower by arranging
them on top of another.
6. For buffet, arrange individual breads on individual plates or arranged on
trays.
7. You can present it baking container. You can glaze or put toppings for
presentation.

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8. Wrap breads in parchment paper, origami paper, or gift wrap.
9. Refers to any material to use in presenting and serving baked products.
TOOLS AND EQUIPMENT
Bread and Pastry Date Developed: Document No.

Production NC II Issued by:
Date Revised: Page 60 of 73
Jovy G. Llanita
SPATULA
An implement with a
broad, flat, blunt blade,
used for mixing and
spreading things,
especially in cooking.
SERRATED KNIFE
Ideal for cutting

through foods with a
hard exterior and softer
interior such as a loaf
of crusty bread.
GRATER
A device having a
surface covered with
holes edged by slightly
raised cutting edges,
used for grating cheese
and other foods.
PASTRY BRUSH
A cooking utensil used

to spread butter, oil or
glaze on food.
Traditional pastry
brushes are made with
natural bristles or a
plastic or nylon fiber
similar to a paint
brush, while modern
kitchen brushes may

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have silicone bristles.
DECORATING TURN
TABLE
A circular revolving
plate.
PIPING BAG & PIPING

TIPS
Piping bag is an often
cone or triangular
shaped, hand held bag
made from cloth, paper,
or plastic that is used
to pipe semi solid foods
by pressing them
through a narrow
opening at one end for
many purposes
including cake and
Piping tips are the
nozzles on the end of
pastry bag that the
frosting or filling is
forced through to apply
it to cakes, cookies or
pastries.
VARIOUS SHAPES
AND CUTTERS
Used to cut baked

products in different
ways and shapes
Date Developed:
Page 62 of 73
Jovy G. Llanita
STAND MIXER
Called a hand mixer or

stand mixer, a kitchen
device that uses a gear
driven mechanism to
rotate a set of beaters
in a bowl containing
the food or liquids to be
prepared by mixing
them and it also help to
stirring, whisking or
beating.
WHISK
Beat or stir (a
substance, especially
cream or eggs) with a
light, rapid movement.
MIXING BOWL
A deep bowl that is

particularly well suited
for mixing ingredients
together in.
MEASURING CUPS &

SPOONS
Measures ingredients.

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PARCHMENT PAPER
A stiff translucent
paper treated to
resemble parchment
and used for
lampshades as a
writing surface and in
baking.
WEIGH SCALE
A device to measure
weight or mass.
DEFINITIONS OF TERMS
Filling A quantity of material that fills or is
used to fill something.
Glaze Overlay or cover (food, fabric, etc.)
with a smooth, shiny coating or
finish.
Icing A mixture of sugar with liquid or
butter, typically flavored and colored,
and used as a coating for cakes or
cookies.
Coating A thin layer or covering of something.
Date Developed:
Document No.
Bread and Pastry Date Revised: Issued by:
Production NC II
Page 64 of 73
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TASK SHEET 1.2-1
Title: BAKERY PRODUCT FINISHING
Performance Objective: Given the following materials, you should be

able to glaze and decorate bakery products with
the time frame of 15mins.
Supplies/Materials :
Pastry brush
Grater
Bread
Cheese
Condense
Plate
Equipment :
Steps/Procedure:
1. Put the bread in a plate
2. Glaze the condense to the bread using the Pastry brush
3. Grate the cheese to the top of the bread
4. Ready to serve.
Assessment Method: DEMONSTRATION
Date Developed:
Page 65 of 73
Jovy G. Llanita
Self- Check 1.2-2
Multiple choice:
Instruction: Encircle the correct answer.
1. A quantity of material that fills or is used to fill something.

a. Glazing
b. Coating
c. Icing
d. Filling
2. A tool used to measure ingredients.

a. Scale
b. Measuring cups and spoon
c. Mixing Bowl
d. Whisk
3. Sugar and fat blended together with some water added to soften.
a. Frosting
b. Cream
c. Icing
d. Filling
4. An implement with a broad, flat, blunt blade, used for mixing and
spreading things, especially in cooking.
a. Serrated Knife
b. Spatula
c. Blade
d. Mixer
5. Beat or stir (a substance, especially cream or eggs) with a light, rapid

movement.
a. Mixer
b. Whisk
c. Mixing bowl
d. Spatula
Date Developed:
Page 66 of 73
Jovy G. Llanita
6. Called a hand mixer or stand mixer, a kitchen device that uses a gear
driven mechanism to rotate a set of beaters in a bowl containing the food or
liquids to be prepared by mixing them and it also help to stirring, whisking
or beating.
a. Mixer
b. Whisk
c. Mixing bowl
d. Spatula
7. A device having a surface covered with holes edged by slightly raised

cutting edges, used for grating cheese and other foods.
a. Serrated knife
b. Grater
c. Parhment Paper
d. Spatula
8. Is an often cone or triangular shaped, hand held bag made from cloth,
paper, or plastic that is used to pipe semi solid foods by pressing them
through a narrow opening at one end for many purposes including cake.
a. Piping tip
b. Parchment paper
c. Serrated knife
d. Piping bag
9. Nozzles on the end of pastry bag that the frosting or filling is forced
through to apply it to cakes, cookies or pastries.
a. Piping tip
b. Parchment paper
c. Serrated knife
d. Piping bag
10. Ideal for cutting through foods with a hard exterior and softer interior
such as a loaf of crusty bread.
a. Spatula
b. Serrated knife
c. Whisk
d. Various shapes and cutters

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11. A cooking utensil used to spread butter, oil or glaze on food
a. Spatula
b. Pastry brush
c. Whisk
d. Mixer
12. A stiff translucent paper treated to resemble parchment and used for
lampshades as a writing surface and in baking
a. Various shapes and cutters
b. Turn table
c. Parchment Paper
d. Piping bag
13. A syrup is a condiment that is a thick, viscous liquid consisting

primarily of a solution of sugar in water, containing a large amount of
dissolved sugars but showing little tendency to deposit crystals.
a. Icing Sugar
b. Sugar Syrup
c. Fondant
d. Fresh dairy cream
14. A thick, creamy custard used as a filling for cakes or flans.

a. Frosting
b. Sugar Syrup
c. Fondant
d. Pastry cream
15. Composed of the higher fat layer skimmed from the top of milk before
homogenization.
a. Sugar Syrup
b. Fresh dairy cream
c. Pastry cream
d. Icing sugar

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Answer Key:
1. d
2. b
3. a
4. b
5. b
6. a
7. b
8. d
9. a
10. b
11. b
12. c
13. b
14. d
15. b
Date Developed:
Page 69 of 73
Jovy G. Llanita
Performance Criteria Checklist 1.2-1
CRITERIA
YES NO
Did you….
1. 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.
2. Bakery products are filled and decorated, where
required and appropriate, in accordance with
standard recipes and/or enterprise standards and
customer preferences
CRITERIA YES NO
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Did you….
1. Bakery items are finished according to desired

product characteristics
2. Baked products are presented according to
established standards and procedures
3. Baked products are presented according to
established time frame.
Performance Criteria Checklist 1.2-2

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References:
https://www.craftybaking.com/learn/baked-goods/frosting-icing-etc/types
https://www.goodtoknow.co.uk/food/recipe-collections/30-tasty-sandwich-
fillings-26945
http://waseantourism.com/
https://www.instructables.com/id/Decorative-Bread/
https://www.craftybaking.com/learn/baked-goods/frosting-icing-etc/types
https://www.goodtoknow.co.uk/food/recipe-collections/30-tasty-sandwich-
fillings-26945#ddE4CmeHYi3yCzeM.99
https://www.kingarthurflour.com/blog/2017/10/20/bread-scoring-
techniques
https://www.yummly.com/recipe/Chocolate-filled-Bread-2055471

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Competency Based Learning

Sector : TOURSM SECTOR

HOW TO USE THIS COMPETENCY BASED LEARNING

No. Unit of Competency Module Title Code

Prepare and Produce Preparing and Producing TRS741380

Prepare and present Preparing and TRS741342

Prepare and display Preparing and TRS741344

UNIT OF COMPETENCY : PREPARE AND PRODUCE BAKERY PRODUCTS

The module covers the knowledge, skills and attitude required to

NOMINAL DURATION: 25 hours

Date Developed: Document No.

LEARNING OUTCOME SUMMARY

Date Developed: Document No.

CONDITIONS: Students/trainees must be provided with the following

Tools and Equipment

1. Commercial mixers and attachments

Date Developed: Document No.

Information Sheet 1.2-1

Date Developed: Document No.

What is Filling in baking?

What is Coating in baking?

What is Glaze in baking?

Date Developed: Document No.

Date Developed: Document No.

Fondant is boiled sugar that is used to coat or decorate morning goods. It is

Date Developed: Document No.

Date Developed: Document No.

Date Developed: Document No.

QUARK CURD CHEESE FILLING

Quark or cottage cheese is used extensively in Danish pastry and yeast

PEANUT BUTTER FILLING

Herbs to use when baking

How to use herbs in baking?

Date Developed: Document No.

Oregano and Marjoram

BREAD WITH VARIETIES OF FILLINGS, GLAZE AND TOPPINGS

Date Developed: Document No.

CARAMEL FILLED CHOCOLATE BANANA BREAD MUFFINS

Date Developed: Document No.

CREAM CHEESE-FILLED BANANA BREAD

CREAM CHEESE FILLING

MAKE THE BANANA BREAD

2. Add the bananas and stir to incorporate.

MAKE THE CREAM CHEESE FILLING

6. Bread will keep airtight at room temperature for up to 1 week, or in the

BREAD FILLED WITH TUNA

Date Developed: Document No.

1. Preheat the oven to 200ºC (400ºF).

SOFT ROLL BREAD CHEESE TOPPINGS

1. Combine the ingredients for the dough.

1. Prepare the cheese and grater.

COMMONLY USED FOR ICING, FILLINGS AND GLAZE

CITRUS (LEMON) Made with lemons Spread on

Date Developed: Document No.

FONDANT - Combination of Rolled out and The best Holds up well in

Date Developed: Document No.

GANACHE Glaze, Filling Needs

Decorate bakery products using coating, icing, and decorations to according

Date Developed: Document No.

Date Developed: Document No.

Date Developed: Document No.

BBQ BEEF BRISKET SANDWICH This is the ultimate

SALT BEEF The salt beef can be kept

Date Developed: Document No.