BREAD AND PASTRY PRODUCTION NCII

JOB SHEET 1.1-1

Title: Prepare and Produce Bakery Product ( Dinner Roll)

Performance Objective: Given Supplies and Materials, you should be able to Prepare
and Produce bakery Products with following Standard
Operating Procedure.

Materials/ Ingredients :
Yeast Mixture
3 Tbsp. – Water (Lukewarm)
3 Tbsp.- Evaporated Milk (Lukewarm)
½ Tsp. -White Sugar
1 ¼ Tsp. – Instant Yeast
1 pc. – Large egg beaten – 1/8 cup for ingredients (set aside 1/8 cup for egg wash)
Flour Mixture:
1 ¼ cup – Bread Flour
¼ Tsp. – Salt
1/4 cup – White Sugar
1/8 cup - Butter
Tools and Equipment:
• Mixing Bowls
• Flour Sifter/Strainer
• Measuring Cups Solid and Liquid
• Measuring Spoons
• Pastry brush
• Whire whisk
• Flat Sheet
• Coco Cloth/ Wrapped
• Timer
• Oven
Steps/Procedure:

In large mixing bowl combine the first 5 ingredients mix well, beat egg and combined 1/8
cup to the liquid ingredients, set aside for 5-10 minutes.

Next:

1. Rub dry ingredients with your hands until all ingredients were distributed equally.
2. Pour and mix liquid to dry ingredients and mix very well knead for 30 minutes.
3. When the dough is already smooth, blister is showing.
4. Form a ball and spread oil in the surface , rest for 20-25 minutes or until it double
in size.
5. Punch dough and grease a loaf pan with lard, set aside.
6. Divide the portions into 40 grams each.
2nd Proofing – 20 minutes or double in size. Bake at 350-degree Fahrenheit.

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 BREAD AND PASTRY PRODUCTION NCII

JOB SHEET 3.1-1

Title: Prepare and Present Gateaux, Tortes and Cakes

(Chiffon Cake)

Performance Objective: Given Supplies and Materials, you should be able to Prepare and
Present Gateaux, Tortes and Cakes with following Standard
Operating Procedure.

Materials/ Ingredients :
Dry Ingredients:
• 1 1/8 cup – Cake Flour
• 1 ½ tsp. – Baking Powder
• ½ tsp. – Iodized Salt
• 6 tbsp. – Granulated Sugar
Egg yolk mixture:
• ¼ cup – Corn or canola oil
• 4 pcs. – Egg Yolks (Large)
• 1/3 cup – Water
• ½ tsp. – vanilla Extract
Meringue:
• 4 pcs. – Egg whites
• ¼ tsp. Cream of tartar
• 6 tbsp. Granulated Sugar
•
Tools and Equipment:
• Mixing Bowls
• Flour Sifter/Strainer
• Measuring Cups Solid and Liquid
• Measuring Spoons
• Pastry brush
• Whire whisk / Electric Mixer
• Cake Pan
• Rubber Scraper
• Spatula
• Turn Table and Cake board
• Timer
• Oven
• Refrigerator

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 BREAD AND PASTRY PRODUCTION NCII

Steps/Procedure:

1. For Dry ingredients

In a bowl , sift all the DRY INGREDIENTS and make a well in the center, set
aside.
2. For Egg Yolk Mixture
In a mixing bowl, beat the egg yolk until fluffy by hand using wire whisk/ whip
or electric mixer, add the oil, water and vanilla extract.
3. Combine into the dry ingredients beat until smooth and well blended. Cover
and set aside.
4. For Meringue
In separate bowl beat on low speed the egg white until fluffy, add the cream of
tartar on medium speed beat well until frothy, on high speed add the sugar 2
tablespoon at a time until stiff peak formed.
5. Gradually and Gently fold the half of the egg whites mixture into the egg yolk
mixture using cut and fold method add remaining egg whites mixture same
procedure using cut and fold method until even in color.
6. Pour the batter mixture into ungreased pan. 8” round, 3” high pan.
7. Bake at 350 F for about 50 minutes or until top spring back when lightly
touched or insert a wooden pick in the center, when the wooden pick comes out
clean its done.
8. Invert pan into a wire rack immediately and cool completely.
9. To released the cake from pan, carefully run a thin of knife around sides of the
pan and invert cake onto cake board for immediate decoration.

JOB SHEET 3.1-2

Title: Prepare and Present Gateaux, Tortes and Cakes

(Swiss Meringue Butter Cream)

Performance Objective: Given Supplies and Materials, you should be able to Prepare and
Present Gateaux, Tortes and Cakes with following Standard
Operating Procedure.

Materials/ Ingredients :
• ¾ cup – Sugar
• ¾ cup – Butter
• ¾ cup - Lard
• 1 tsp. – Vanilla Extract
• 1 tsp. – Cream of Tartar
• 3 medium – Eggs
Tools and Equipment:
• Mixing Bowls
• Flour Sifter/Strainer
• Measuring Cups Solid and Liquid
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 BREAD AND PASTRY PRODUCTION NCII

• Measuring Spoons
• Whire whisk / Electric Mixer
• Pastry bag & tip
• Refrigerator
Steps/Procedure:

1. Separating Egg Whites

2. In a bowl, mix egg whites and white sugar using whisk.
3. Combine Butter and Lard
4. Place the bowl on top of casserole, mixing until sugar dissolves.
5. Removed from Pan
6. Using hand or stand mixer, whipped the egg whites and sugar mixture until
stiff peak.
7. Add the shortening, mix over medium speed until reach the consistency.
8. Continue beating then add the vanilla extract until texture becomes smooth,
set aside and prepare the cake for frosting.
Assessment Method:

Portfolio Assessment using Performance Criteria Checklist, Questioning

JOB SHEET 3.1-3

Title: Prepare and Present Gateaux, Tortes and Cakes

(Sponge cake /Swiss Roll)

Performance Objective: Given Supplies and Materials, you should be able to

Prepare and Present Gateaux, Tortes and Cakes with
following Standard Operating Procedure.

Materials/ Ingredients :
• 6 pcs - Egg
• 1/2 cup - Cake flour
• 1 tbsp. – Baking Powder
• 1 tsp. – Cream of tartar
• 6 tbsp - Sugar
Tools and Equipment:
• Mixing Bowls
• Flour Sifter/Strainer
• Measuring Cups Solid and Liquid
• Measuring Spoons
• Whire whisk / Electric Mixer
• Pastry bag & tip
• Rubber Scraper
• Spatula

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 BREAD AND PASTRY PRODUCTION NCII

• Jelly Roll Pan

• Parchment Paper
• Oven
• Refrigerator
Steps/Procedure:

1. Preheat the oven at 350 F.

2. Generously grease 10 x 14 x1 jelly roll pan.
3. Separate 6 pcs of Egg whites and Egg Yolks.
Fist mixture
4. Sift and combine Cake flour and Baking Soda.
Second Mixture
5. In separate bowl, beat well 6 pcs of egg yolks.
Third Mixture
6. In separate bowl, using a whire whisk / electric mixer, Combine
the 6 pcs egg whites, 1 tsp Cream of tartar and 6 tbsp. of sugar
gradually, beat until stiff but not dry.
7. Combine the Second mixture to third mixture using cut and fold
method. After, add the First mixture gradually.
8. Bake at 350 F for 10 minutes
9. Invert in a prepared flour dusted katcha cloth.
10. Cool then filled with filling
11. Dust with powder sugar then refrigerates.

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