Session Plan

Templates

Sector : Tourism Sector

Qualification Title: Bread and Pastry Production NC II

Unit of Competency:

Module Title:

Plan Training Session

Planning Training Session

Technical Education & Skills Development Authority NATIONAL TVET TRAINERS ACADEMY Marikina City

Plan Training Session

Sample Data Gathering Instrument for Trainee’s Characteristics Please answer the following instrument according to the characteristics described below. Encircle the letter of your choice that best describes you as a learner. Blank spaces are provided for some data that need your response. Characteristics of learners Language, literacy and numeracy (LL&N)

Cultural and language background

Average grade in:

Average grade in:

English

Math

a. 95 and above

a. 95 and above

b. 90 to 94

b. 90 to 94

c. 85 to 89

c. 85 to 89

d. 80 to 84

d. 80 to 84

a. 75 to 79

e. 75 to 79

Ethnicity/culture: a. Ifugao b. Igorot c. Muslim d. Ilokano e. Others( please specify)_____________

Education & general knowledge

Highest Educational Attainment: a. High School Level b. High School Graduate c. College Level d. College Graduate e. Out of School Youth f. Dropped out

Sex

a. Male b. Female

Age

Your age: _____

Physical ability

Bread and Pastry Production NC II Prepare and Produce Bakery Products

Date Developed: May 2018

Date Revised: Developed by: BEATA C. TAPEL

1. Disabilities(if any)_____________________ 2. Existing Health Conditions (Existing illness if any) Document No. Issued by: Pinili National High School- Ilocos Norte Revision # 01

Page 2 of 250

Characteristics of learners a. b. c. d. e. f. g. Previous experience with the topic

None Asthma Heart disease Anemia Hypertension Diabetes Others(please specify) ___________________

Bread and Pastry Production NC II a. Baker b. Commis- Pastry Number of years as a competency trainer ______

Previous learning experience

List down trainings related to Bread AND Pastry Production NC II ___________________________ ___________________________ ___________________________

Training Level completed

National Certificates acquired and NC level ___________________________ ___________________________

Special courses

Other courses related to Bread and Pastry Production NC II a. ________________________ b. ________________________ c. ________________________

Learning styles

a. Visual - The visual learner takes mental pictures of information given, so in order for this kind of learner to retain information, oral or written, presentations of new information must contain diagrams and drawings, preferably in color. The visual learner can't concentrate with a lot of activity around him and will focus better and learn faster in a quiet study environment. b. Kinesthetic - described as the students in the classroom, who have problems sitting still and who often bounce their legs while tapping their fingers on the desks. They are often referred to as hyperactive students with concentration issues. c. Auditory- a learner who has the ability to

Bread and Pastry Production NC II Prepare and Produce Bakery Products

Date Developed: May 2018

Date Revised: Developed by: BEATA C. TAPEL

Document No. Issued by: Pinili National High School- Ilocos Norte Revision # 01

Page 3 of 250

Characteristics of learners remember speeches and lectures in detail but has a hard time with written text. Having to read long texts is pointless and will not be retained by the auditory learner unless it is read aloud. d. Activist - Learns by having a go e. Reflector - Learns most from activities where they can watch, listen and then review what has happened. f. Theorist - Learns most when ideas are linked to existing theories and concepts. g. Pragmatist - Learns most from learning activities that are directly relevant to their

situation. Other needs

Bread and Pastry Production NC II Prepare and Produce Bakery Products

Date Developed: May 2018

Date Revised: Developed by: BEATA C. TAPEL

a. b. c. d.

Financially challenged Working student Solo parent Others(please specify) ___________________________

Document No. Issued by: Pinili National High School- Ilocos Norte Revision # 01

Page 4 of 250

FORM 1.1 SELF-ASSESSMENT CHECK INSTRUCTIONS: This Self-Check Instrument will give the trainer necessary data or information which is essential in planning training sessions. Please check the appropriate box of your answer to the questions below. CORE COMPETENCIES CAN I…?

NO

PREPARE AND PRODUCE BAKERY PRODUCT

1.

1.1 Prepare bakery products

/

1.2 Decorate and present bakery products

/

1.3 Store bakery products

/

PREPARE AND PRODUCE PASTRY PRODUCTS

2.

3.

YES

2.1 Prepare pastry products

/

2.2 Decorate and present pastry products

/

2.3 Store pastry products

/

PREPARE AND PRESENT GATEAUX, TORTES AND CAKES 3.1 Prepare sponge and cakes

/

3.2 Prepare and use fillings

/

3.3 Decorates cakes

/

3.4 Presents cakes

/

3.5 Store cakes

/

PREPARE AND DISPLAY PETITS FOUR

4.

4.1 Prepare iced petits fours

/

4.2 Prepare fresh petits fours

/

4.3 Prepare marzipan petits fours

/

4.4 Prepare caramelized petits fours

/

4.5 Display petits fours

/

4.6 Store petits fours

/

PRESENTS DESSERTS

5.

5.1 Presents and serve plated desserts

/

5.2 Plan Prepare and presents desserts buffet selection or plating

/

5.3 Store and package desserts

/

Note: In making the Self-Check for your Qualification, all required competencies should be specified. It is therefore required of a Trainer to be well- versed of the CBC or TR of the program qualification he is teaching.

Bread and Pastry Production NC II Prepare and Produce Bakery Products

Date Developed: May 2018

Date Revised: Developed by: BEATA C. TAPEL

Document No. Issued by: Pinili National High School- Ilocos Norte Revision # 01

Page 5 of 250

Evidences/Proof of Current Competencies (Sample) Form 1.2: Evidence of Current Competencies acquired related to Job/Occupation Current competencies

Proof/Evidence

Means of validating

Prepare and produce pastry products

Certificate

Actual demonstration with oral questioning

Prepare and present gateaux, tortes and cakes.

Certificate of training

Actual demonstration with oral questioning

Prepare and display petit fours

Certificate of training

Actual demonstration with oral questioning

Present desserts

Certificate of training

Actual demonstration with oral questioning

Bread and Pastry Production NC II Prepare and Produce Bakery Products

Date Developed: May 2018

Date Revised: Developed by: BEATA C. TAPEL

Document No. Issued by: Pinili National High School- Ilocos Norte Revision # 01

Page 6 of 250

Identifying Training Gaps From the accomplished Self-Assessment Check (Form 1.1) and the evidences of current competencies (Form 1.2), the Trainer will be able to identify what the training needs of the prospective trainee are. Form

1.3

Summary of Current Competencies (Sample)

Required Units of Competency/Learning Outcomes based on CBC

Competencies

Current Competencies

Versus

Required

Training Gaps/Requirements

1. PREPARE AND PRODUCE BAKERY PRODUCT Prepare bakery products

Prepare bakery products

Decorate and present bakery products

Decorate and present bakery products

Store bakery products

Store bakery products

2. PREPARE AND PRODUCE PASTRY PRODUCTS Prepare pastry products

Prepare pastry products

Decorate and present pastry products

Decorate and present pastry products

Store pastry products

Store pastry products

3. PREPARE AND PRESENT GATEAUX, TORTES AND CAKES Prepare sponge and cakes

Prepare sponge and cakes

Prepare and use fillings

Prepare and use fillings

Decorates cakes

Decorates cakes

Presents cakes

Presents cakes

Store cakes

Store cakes

4. PREPARE AND DISPLAY PETITS FOUR Prepare iced petits fours

Prepare iced petits fours

Prepare fresh petits fours

Prepare fresh petits fours

Prepare marzipan petits fours

Prepare marzipan petits fours

Prepare caramelized petits fours

Prepare caramelized petits fours

Display petits fours

Display petits fours

Store petits fours

Store petits fours

5. PRESENTS DESSERTS Bread and Pastry Production NC II Prepare and Produce Bakery Products

Date Developed: May 2018

Date Revised: Developed by: BEATA C. TAPEL

Document No. Issued by: Pinili National High School- Ilocos Norte Revision # 01

Page 7 of 250

Presents and serve plated desserts

Presents and serve plated desserts

Plan Prepare and presents desserts buffet selection or plating

Plan Prepare and presents desserts buffet selection or plating

Store and package desserts

Store and package desserts

Using Form No.1.4, convert the Training Gaps into a Training Needs/ Requirements. Refer to the CBC in identifying the Module Title or Unit of Competency of the training needs identified. Form No. 1.4: Training Needs (Sample) Gaps Prepare bakery products Decorate and present bakery products

Module Title/Module of Instruction

Duration (hours)

PREPARING AND PRODUCING BAKERY PRODUCTS

35

Store bakery products

Bread and Pastry Production NC II Prepare and Produce Bakery Products

Date Developed: May 2018

Date Revised: Developed by: BEATA C. TAPEL

Document No. Issued by: Pinili National High School- Ilocos Norte Revision # 01

Page 8 of 250

SESSION PLAN Sector Qualification Title Unit of Competency Module Title Learning Outcomes:

: : : :

TOURISM SECTOR Bread and Pastry Production NC II Prepare and Produce Bakery Products Preparing and Producing Bakery Products

1. Prepare bakery products 2. Decorate and present bakery products 3. Store bakery products

A. INTRODUCTION This unit deals with the knowledge and skills required by bakers for preparing and producing bakery products, a range of high-quality bakery products in commercial food production environments and hospitality establishments.

B. LEARNING ACTIVITIES LO 1: Prepare Bakery Products Learning Content Methods

Presentation

Practice

Feedback

Resources

Time

1. Accurate measurement of ingredients

Lecture/ Module Instruction Demonstration

Read Lesson Information on Measuring and weighing ingredients

Answer self compare  Info check, 1.1.1 answers to sheet Answer key  Self 1.1.1 check  Answer key

2. Major ingredients in baking

Discussion

Read Lesson Information closely and then find how much you can remember

Do Selfcheck 1.1.2

3. Baking tools, utensils and equipment

Lecture

Read Lesson Information on tools, utensils and equipment in baking

4. Baking techniques and standards

Discussion

Read Lesson Information closely

5. Ranges of temperature in bakery products

Lecture

Read Lesson Information closely

Do Self Check 1.1.3 to know how much you have learned Do Selfcheck 1.1.4

Do Selfcheck 1.1.5

 Info compare sheet answers to  Self Answer key check 1.1.2  Answer key compare answers to  Info sheet Answer key  Self 1.1.3 check  Answer key compare answers to  Info sheet Answer key  Self 1.1.4 check  Answer key compare  Info answers to sheet Answer key  Self 1.1.5 check  Answer key

LO 2 Decorate and Present Bakery Products 

Preparing variety of fillings and coating

Demonstration

compare  Info answers to sheet Answer key  Self2.2.1 check  Answer key

ReadLesson Information 2.2.1

Answer Selfcheck 2.2.1

Answer Self- Compare  Info check 2.3.1 answers to sheet Answer Key  Self2.3.1 check  Answer key Perform Job Trainee/Tr  Job Sheet 1.3.1 ainer Sheet on Package evaluate and Store performanc Performan ce Bakery e using Criteria Products criteria Checklis checklist t 3.1

LO 3 STORING BAKERY PRODUCTS 

Store bakery products

Demonstration

Read Lesson Information on Storing Bakery Products



Preserving product freshness through packaging

Demonstration

Read Lesson Information about Food Packaging

C. ASSESSMENT PLAN 

Written Test : Brief history of baking, understand and terminologies in baking, identifying standards tools and equipment and their uses, standard ingredients and their uses I baking, preparing and producing soft buns, recognizing the variety of fillings and coating decorations for bakery products, decorations and presenting bakery products, procedures in packaging and storing bakery products  Performance Test: self check, task sheet, performance checklist D. TRAINER’S SELF-REFLECTION OF THE SESSION

COMPETENCY-BASED LEARNING MATERIALS

SECTOR: TOURISM (HOTEL AND RESTAURANT) QUALIFICATION: BREAD AND PASTRY PRODUCTION NC II UNIT OF COMPETECY: PREPARE AND PRODUCE BAKERY PRODUCTS MODULE TITLE: PREPARING AND PRODUCING BAKERY PRODUCTS PINII NATIONAL HIGH SCHOOL

PINI

LI, ILOCOS NORTE

Competency Based Learning Materials

PREPARING AND PRODUCING BAKERY PRODUCTS HOW TO USE THIS COMPETECY-BASED LEARNING MATERIALS (CBLM) Welcome to the competency – based learning materials for the module: Preparing and Producing Bakery Products This module contains training materials and activities for you to accomplish the unit of competency Prepare and Produce Bakery Products, contains the knowledge, skills and attitudes required for Bread and Pastry Production at National Certificate Level II (NC II). You are required to go through a series of learning activities in order to complete each learning outcomes of the module. In each learning outcome, there are reference materials or instructional sheets for further reading to help you better understand the required activities. Follow the activities at your own pace and answer the self-check at the end of each learning outcome. If you have questions, please feel free to ask for the assistance of your trainer/facilitator. RECOGNITION OF PRIOR LEARNING (PRL) You may have some or most of the knowledge and skills included in this learner’s guide because you have:  Been working in the same and skills for some time.  Already completed training in this area. If you feel that you have some skills, talk to your trainer about having them formally recognize. If you have a qualification or certificate of competence from previous training, show them to your trainer. If the skills you acquired are still current and relevant to the unit of competency, they may become part of the evidence you can present for RPL. If you are not sure about the currency of your skills, discuss this with your trainer. A Trainee Record Book (TRB) is given to you to record important dates, jobs undertaken and other workplace events that will assists you in providing further details to your trainer/assessor. A Record of Achievement/Progress Chart is also provided to your trainer to complete/accomplish once you have completed the module. This will show your own progress.

DIRECTION FOR USE OF THE CBLM This module was prepared to help you achieve the required competency: Preparing and Producing Bakery Products. This will be the

source of information for you to acquire the knowledge and skills in this particular module with minimum supervision or help from your trainer. With the aid of this material, you will acquire the competency independently and at your own paced. Talk to your trainer and agree on how you will both organize the training of this unit. Read through the module carefully. It is divided into sections which covers all the skills and knowledge you need to successfully complete in this module. Work through all the information and complete the activities in each section. Do what is asked in the INSTRUCTIONAL SHEET(TASK SHEET) 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. He is there to support you and show you the correct way to do things. Ask for help. Your trainer will tell you about the important things you need to consider when you are completing activities and it is important that you listen and take notes. You will be given plenty of opportunities to ask questions and practice on the job. Make sure you practice your new skills during regular work shifts. This way, you will improve both your speed and memory and also your confidence. Talk to more experienced workmates and ask for their guidance. Use the self-check questions at the end of each section to test your own progress. When you are ready, ask your trainer to watch you perform the activities outlined in the module. As you work through the activities, ask for written feedback on your progress. Your trainer gives feedback/pre-assessment reports for this reason. When you have successfully completed each element or learning outcome, ask your trainer to mark on the reports that you are ready for assessment. When you have completed this module (several modules) and feel confident that you have had sufficient practice, your trainer will arrange an appointment to qualified trainer to assess/evaluate you. The result of your assessment/evaluation will be recorded in your COMPETENCY ACHIEVEMENT RECORD.

(Qualification Title) COMPETENCY-BASED LEARNING MATERIALS

List of Competencies No.

Unit of Competency

Module Title

1.

Prepare and produce bakery products

Preparing and TRS741379 producing bakery products

2.

Prepare and produce pastry products

Preparing and producing pastry products TRS741380

3.

Prepare and present gateaux, tortes, cakes

Preparing and presenting gateaux, tortes, cakes

4.

Prepare and display petits fours

Preparing and display TRS741344 petits fours

5.

Prepare desserts

Preparing dessertsTRS741343

Code

TRS741342

MODULE CONTENT QUALIFICATION:

BREAD and PSTRY PRODUCTION NC II

UNIT OF COMPETENCY:

PREPARE and PRODUCE BAKERY PRODUCTS

MODULE TITLE:

PREPARING and PRODUCING BAKERY PRODUCTS

MODULE DESCRIPTOR:

This unit deals with the knowledge and skills required by bakers for preparing and producing bakery products, a range of high-quality bakery products in commercial food production environments and hospitality establishments

NOMINAL DURATION:

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 measured according to recipe and standard procedures. 2. Prepared bakery products according to standard mixing procedures. 3. Standard equipment to be used in bakery products 4. Different techniques and appropriate condition to baked bakery products 5. Required oven temperature are selected to bake goods 6. Standard recipes for fillings and coating/icing, glazes decorations for bakery products. 7. Standard and required filled and decorated for bakery products. 8. Bakery items are finished according to product characteristics. 9. Established standards procedures are presented for baked products 10. Stored bakery products according to standards procedure. 11. Appropriate packaging and preservation of baked products

Learning Experiences Learning Outcome 1

Prepare Bakery Products Learning Activities

Special Instructions

Read Information Sheet1.1-1 on the Brief history of baking Answer self-check 1.1-1

Compare your answer to Answer Key 1.11

Read Information Sheet 1.1-2 on the Understand the terminologies in Baking Answer self-check 1.1-2

Compare your answer to Answer Key 1.1-

2 Read Information Sheet 1.1-3 on the Identifying the standard tools and equipments and their uses Answer self-check 1.1-3

Trainer evaluate the performance of the trainee using the task sheet and checklist to information sheet 1.1-3.If your output meets the required performance you can now proceed to the next information sheet.

Read Information Sheet 1.1-4 on the Identifying the standard ingredients and their uses in baking After reading the the information Compare your answer to Answer Key 1.1sheet 1.1-4 on the Identifying 4 the standard ingredients and their uses in baking on the task 1.1-1 Read information sheet 1.1-5 and watching video clip presentation on how to prepare and produce soft buns After Reading information sheet 1.1-5 and observing demonstration on how to prepare and produce soft buns.

Trainee/Trainers evaluate the performance/output using the performance criteria checklist. If your output meets the required performance criteria, you can now proceed to the next Information Sheet.

INFORMATION SHEET 1.1-1 Brief History of Baking Learning Objectives: After reading this Information Sheet, the trainee should be able to: 1. Learn the Brief History of Baking. 2. Understand how the other country adopted baking Introduction Bakery products, particularly bread, have a long history of development. The biochemistry of the main components of wheat flour (proteins, carbohydrates, and lipids) are presented and discussed with a focus on those properties relevant to the baking industry. The importance of water as a baking ingredient is overshadowed by its overwhelming abundance. The role of water in baking science is perhaps not fully appreciated by most of us, but all master bakers know that water plays a major role in the art and science of baking. The bread manufacturing process mainly consists of mixing, fermentation and proofing, sheeting, molding, baking, cooling, and, if required, slicing. The traditional and specialty products, and examples of world bakery products are finally discussed.

Brief History of Baking Baking has many cultures favorite techniques for creating snack, desserts and accompaniments to meals for many years. Now, it is very well known as the methods for creating sweets and all sorts of wondrous mouthwatering pastries. In ancient History, the evidence of baking occurred when humans took wild grass grains, soaked it in the water, and mix everything together. Mashing it into a kind of broth like-paste. Then, the paste was cooked by pouring it into a flat, hot rock, resulting into bread-like substance. Later, this paste was roasted on hot embers, which made bread making easier, as it could now made anytime fire was created. Around 2500 B.C, record shows that the Egyptians already had bread, and may have actually learned the process from the Babylonians. The Greek Aristophanes around 400 B.C. also recorded the information showed that tortes with patterns and honey flans existed in Greek cuisine. Dispyrus was also created by the greek around that time and widely popular, was donut-like bread made from flour and honey shaped in a ring soaked in wine, it was eaten when hot. In the Roman Empire baking flourished widely. In 300 B.C. the pastry cook became an occupation for Romans (known as the pastillarium). This became a very highly profession because pastries were considered decadent, and Romans loved festivity and celebration. Thus pastries were often cooked

especially for large banquets, or any pastry cook who could invent new types of tasty treats, unseen at any banquets, was highly prized. Around 1 A.D. there was more than hundred pastry chefs in Rome alone and Cato wrote about how they created all sorts of diverse foods, and flourished because of this food. Cato speaks of an enormous amount of breads, include among these are the labium (sacrificial cakes made with flour), placenta (groast and crest), spira (our modern day flour pretzels), scibilata (tortes) savaillum (sweet cake) and globus apherica (fritters). A great selection of this, with many different variations, different ingredients, and varied patterns, were often found at banquets and dining halls. To bake bread, the Romans used an oven with its own chimney and had grain mills to grind grain into flour. Eventually, because of Rome, the art of baking widely known throughout Europe, and eventually spread to the eastern part of Asia. Bakers often baked goods at home and then sold them in the streetschildren loved their goods. In fact, this scene was so common that Rembrand illustrated a work that depicted a pastry chef selling pancakes in the streets of Germany, and young children surrounding him, clamoring to get a sample. In London, pastry chefs sold their goods in handcrafts which were very convenient shops on wheels. This way, they developed a system of “delivery” bake goods to people’s households and the demand for baked goods increased greatly as a result. Finally in Paris the first open air café of baked goods was developed, and baking became an established art throughout the entire world. The Spanish missionaries introduced the cultivation of wheat in the early 17th century. At that time was more Eucharistic purpose. Baking as trade in the Philippines began to flourish in 1960’s. The U.S wheat association its office in 1962 mainly to disseminate information on baking and to help Filipinos develop their skill in the trade. Eight flourmills namely General Milling Corporation, Republic Flour Milling, Universal Robina Corporation, and Wellington Flour mills supply demand for flour over the country as bread continues to be a major food on the Filipinos table.

SELF-CHECK 1.1-1 DIRECTION: Write TRUE if the statement is correct and FALSE if the statement is wrong. Do not look at the Answer Key before taking the test. 1. Baking is a trade of the Philippines and began to flourish in 1960’s. 2. Greeks love festivity and celebration.

3. Romans used an oven with its own chimney and had grain mills to grind grain into flour. 4. Tortes with patterns and honey flans existed in Roman cuisine. 5. Baked products can be accompaniments to meals for many years. 6. Pastry cook became an occupation for the Romans. 7. In the early 16th century the missionaries introduced the cultivation of wheat bread. 8. Baking is a favorite technique for creating snacks, desserts, and accompaniments.

ANSWER KEY 1.1-1

1. TRUE 2. FALSE 3. TRUE 4. FALSE 5. TRUE 6. TRUE 7. FALSE

8. TRUE

INFORMATION SHEET 1.1-2 Different Terminologies in Baking Learning Objectives: After reading this Information Sheet, the trainee must be able to: 1. Identify the different terminologies in baking. 2. Understand the different terminologies in baking Introduction To become a skilled baker, you first need to learn the technical vocabulary (language) of baking. The sections in this information sheet introduce you to some of the basic terminologies in baking. Once you understand the terminologies, you will be prepared to interpret and communicate information accurately.

TERMINOLOGIES IN BAKING TERMS

Absorption

Bake

Batter

Blend Bread

Bun Butterfat Cake Cereals Chiffon cake Coat Cookies Dream

Cream puff Crust Cupcake Custard Cut and fold

EXPLANATION

The quality of the flour to absorb water, measured by the quality of water absorbed to produce the proper consistency To cook by dry indirect heat usually in an oven occasionally under coals on heated stones or metals A flour liquid mixture thin enough to beat with a spoon could be dropped and pour batter To mix two or more ingredients until they are well combined A staple food made from flour,water,salt, leaveners and other ingredients Any of various sweet or plain small breads and a round roll The fat in milk Baked batter with a variety of ingredients Seeds of grass family Modified sponge using vegetables oil To cover with a thin layer of flour, sugar, nuts, butter, etc. Small sweets cakes chiefly used as snacks items As a noun, the rich oily part of milk; as a verb beat to a smooth consistency A round shell of pastry filled with whipped cream or custard The outside of a loaf bread or pastry cover of a pie A small caked baked in a cuplike mold A cooked or baked sweetened mixture of milk and egg A combination of two motion; cutting vertically through the mixture or

Dough

Dredge Enzymes Flakiness Flour

Flute Glace

Grease Incorporate Icing Knead Leavening Meringue Mix Mold Muffin Pastry Pie Punch Roll out Sponge cake

rubber scraper across the bottom of mixing bowl and turning over by gliding the spoon at each turn Flour liquid mixtures dtiff enough to knead or handle could be dough or stiff dough To cover completely with flour or other mixture a catalyst basically proteins produced by living cells Tendency of the crust to separate into layers when broken Powdery produces from milling cereal grain, root crops, starchy vegetable and other food Os short indention or channrls, as in edge of pie crust To coat with a thin syrup, clear jelly or caramel, to giuve the product of a shiny surface To rub a small amount of oil or fat in frying pan to prevent sticking To mix, blend or fold one ingredient to another Also called frosting, use to de4corates cakes cookies, rolls and other foods To mix with pressure accompanied by folding and stretching A process wher in gas is produced in dough or batter Mixture of stiffy beaten egg whites and sugar To combine ingredients in any matter To mix or knead into required consistency and desired shaped Light quick bread formed from a drop batter Sweet baked goods with crust made of enriched dough A food baked with a pastry crust and different fillings To hit the dough with a fist to expel air and reduced air sacs. To flatten dough into sheet Cake made from beaten egg whites, egg yolks, lemon juice and flavoring without shortening

A storage form of carbohydrates deposited in the cells of plants A small pastry with various fillings A rich cake made from the crumbs, eggs, fruits and nuts To incorporate air into a mixture by breathing with a brisk even rotary motion

Starch Tart Torte Whip

Self-Check 1.1-2 Matching Type: Instruction: Match Column A with Column B. Write the letter only. A 1.______Flour liquid mixtures dtiff enough to knead or handle could be dough or stiff dough

B

a. Pastry

2.______A rich cake made from the crumbs, eggs, fruits and nuts

b. Cake

3.______Sweet baked goods with crust made of enriched dough

c. Bake

4.______Mixture of stiffy beaten egg whites and sugar

d. Cut n fold

5.______To mix with pressure accompanied by folding and stretching

e. Meringue

6.______To cook by dry indirect heat usually in an oven occasionally under coals on heated stones or metals 7.______A combination of two motion; cutting vertically through the mixture or rubber scraper across the bottom of mixing bowl and turning over

f. Torte

g. Knead

8.______Baked batter with a variety of ingredients

h. Dough

9.______Also called frosting, use to de4corates cakes cookies, rolls and other foods

i. Icing

j. Dough 10.______To incorporate air into a mixture by breathing with a brisk even rotary motion ANSWER KEY 1.1-2 1. g 2. f 3. a 4. e 5. g 6. c 7. d 8. b 9. i 10. h

INFORMATION SHEET 1.1-3 Different Materials, Tools and Equipment in Baking Learning Objectives: After reading this Information Sheet, the trainee must be able to: 1. Learn the different materials, tools and equipment in baking. 2. Learn the diffent uses of materials, tools and equipment Introduction Baking can be a lot of fun, but without the right equipment, it will only cause you a lot of headaches. Just as a mechanic requires the proper tools for fixing a car, you’re going to need the proper tools for your baked goods. If you’re just getting into the baking scene, check out the list below, and make sure you have these tools in your kitchen. You’re going to need them if you plan to make any kind of baked good .

STANDARD MATERIALS, TOOLS AND EQUIPMENT IN BAKING NSF International or previously known as thye National Sanitation Foundation, promulogates consensus standards for the design, construction and installation of kitchen tools, and equipment. And many states and municipalities requires that the food service operations used only NSF certified equipment. NSF Standard reflects the following: 1. Equipment must be easily grip and handled 2. All food conduct surfaces must be nontoxic (under intended end-use condition, nonabsorbent, corrosion resistant, and non reactive) 3. All food contact surfaces must be smooth, that is, free of pits, cracks, crevices and ledges, and rivet heads and volt. 4. Internal corners and e4dges must be rounded and smooth; external corners and angles must be smooth and sealed. 5. Coating materials must be nontoxic and easily cleaned: coating must resist chipping and cracking. 6. Waste and waste liquids must be removed.

TOOLS AND EQUIPMENT TOOLS/EQUIPMENT Mixers

Mixing bowls

Double boiler

Pastry brushes

Wax and parchment paper

Jellyroll pans

USES Used with a powerful motor that can withstand long mixing times, for those large and heavy duty jobs Prefer a gradual set of stainless steel bowls, ranging from small to extra large, because they are multi functional Used for melting chocolate,heating whip cream to make sauces

Used for greasing pans and for brushing syrup unto layer cake

Help to prevent cakes and other baked goodies from sticking to their pans Used to bakes cookies and other goodies

PICTURE

Cooling racks

Used for any types of cake to prevent cooling, developing soggy, dampened bottom

Cake boards

Used to give your cake a more professional looks, as well as make pour life easier

Long serrated knife

Used to split a cake into layers, at least 12-14 inches long

Revolving cake stand

Used to makes frosting and decorating cake easier, using both types to apply while spreading toppings

Pastry bags and accessories

Used to pipe out and create different styles

Pastry pin

Used as minirotating stand that is held in between your fingers to create decorations

Sieve

Used to individually sift and eliminate clumps in dry ingredients

Cookie cutter

Used to cut cookie dough into specific shapes

Rolling pin

A wooden or marble roller, use to flat and spread the dough

Sifter

Used to create and remove lumps from flour and other dry ingredients

Wire whisk

Used in whipping to corporate ingredients

Measuring cup

Used to measure dry ingredients

Measuring spoon

Used to measure small amount of ingredients

Measuring cup glass

Used to measure liquid ingredients

Dietetic scale

Oven

Used to measure ingredients in grams

Used to bake cookies and goodies.

Task sheet 1.1-3

TASK SHEET _____ Title: Different standard tools/equipment in Baking Performance Objective: given the necessary tools, utensils, equipment, ingredients and supplies, the trainee must be able to name the different tools/ equipment in baking according to standards within 10 minutes. Supplies/Materials

: Information Sheet

Equipment

:

Steps/Procedure: 1 .the trainee must identify the tools given. 2. the trainee must memorize the specific uses of the tools and equipment given Assessment Method: Observation with oral questioning

`

Performance Criteria Checklist Task Sheet 1.1-3 Trainee’s Name: _____________________

Date: _________

CRITERIA

yes

no

Do you? 1. Identify the name of standard tools/equipment? 2. Memorize the uses of tools/equipment? 3. Memorize the actual photo of the standard tools/equipment?

Trainer: __________________________

Date: ___________

INFORMATION SHEET 1.1-4

Identifying the Standard Ingredients and their uses in Baking Learning Objectives: After reading this Information Sheet, the trainee must be able to: 1. Learn the standard ingredients and their uses needed in baking. 2. Identify its classification of ingredients in baking.

Introduction:

IDENTIFY THE STANDARD INGREDIENTS AND ITS CLASIFICATION AND USES INGREDIENTS FLOUR

CLASIFICATION AND USES Powdery produces from milling cereal grains, root crops starchy vegetable and other foods. Most important ingredient Uses: base form of breads, cakes , pie and pastries.

SUGAR Consist of sweet crystalline, soluble and organic compounds that belong to the organic compounds that belong to the important food component called carbohydrates Uses: provide flavor and color, tenderize products by weakening gluten strands and provide food for yeast. EGG

Provides dough with moisturehelps it stick together Water in eggs expand, help to rise Adds protein – firmer, drier product Uses: to provide leavening, color, richness, flavor, freshness and nutritive value.they are important but the most expensive ingredients in baking.

BAKING POWDER

A white powder that is used to make baked foods such as cakes and breads. A powder used as a leavening agent in making baked goods that typically consist of sodium bicarbonate

Uses:

VANILLA

The most frequently used flavoring in the bakeshop it comes from the pod fruit called a bean of a vine in the orchid family Uses: to give aroma of the baked products.

CREAM OF TARTAR

A white crystalline especially in baking

salt

used

Uses:

SALT

Salt is a natural mineral that consists of chlorine and Sodium

Uses: to enhance the flavor and sweetness of other ingredients in food YEAST

It is a unicellular organism yet each microscopic cell contains a multitude of enzymes capable of carrying out the most intricate series of chemical reactions. Uses: organism yet each microscopic cell contain a multitude of enzymes capable of carrying out the most intricate series of chemical reactions.

MILK POWDER

Food Standards” stipulate that Milk Bread must contain 4% non-fat milk solids on the dry crumb. Uses: responsible for the soft velvety texture and improves the breads slicing quality as well as the nutrition, flavour and eating quality of baked products.

FATS

The degree of richness of fruited yeast products and buns is

determined to a great extent by their ratio of fat, which affects their flavour, crumb texture and storage life. A good quality cake Uses: to impart tenderness and improve flavor, also assist in gas retention, thus giving better volume and crust to baked products. FRUIT

This will reduce water absorption from the dough, increase yield, improve eating quality, and increase volume by producing more steam in the product during baking.

Uses: reduce water absorption from the dough, increase yield, improve eating quality, and increase volume by producing more steam in the product during baking.

Self-Check 1.1-4 Identification: Instruction: identify the following questions that being ask. 1. Dissolves and disperses salt and sugars and carries sugars to the yeast which it can only use in liquid form? 2. To impart tenderness and improve flavor, also assist in gas retention, thus giving better volume and crust to baked products? 3. Responsible for the soft velvety texture and improves the breads slicing quality as well as the nutrition, flavor and eating quality of baked products? 4. To enhance the flavor and sweetness of other ingredients in food? 5. To give aroma of the baked products? 6. Reduce water absorption from the dough, increase yield, improve eating quality, and increase volume by producing more steam in the product during baking? 7. Base form of breads, cakes, pie and pastries?

8. To provide leavening, color, richness, flavor, freshness and nutritive value. They are important but the most expensive ingredients in baking?

Answers key: 1.1-4 1. Water 2. Fat 3. Milk 4. Salt 5. Vanilla 6. Fruits 7. Flour 8. Egg

INFORMATION SHEET 1.1-5

Preparing Bakery Products Learning Objectives: After observing the demonstration, the trainee must be able to: 1. Learn how to prepare and produce soft buns and 2. Following the accurate measurement and procedures Introduction To be competent enough in baking, we must to learn how the proper preparation that should be made during preparing pastry products, we must to look all the factors and the characteristics to be done during preparation.

Preparing and Producing Soft Buns Product characteristics that customers look for come from the following: 1. Colour of the product when it is finally removed from the oven is important to the visual appeal of the product. Colour stimulates the senses and encourages the customer to purchase. 2. Appearance is about form and shape. It is important that all pieces have the same appearance. 3. Consistency and texture is about how it feels in the mouth when the customer is consuming the product 4. Moisture content adds to the shelf life and mouth feel of the product. 5. Mouth feel and eating properties.

This is achieved by maintaining consistency of production. Nobody is allowed to move away from the given formula, shape or design. Enterprise standards will vary from enterprise to enterprise. Consistency is the key to retaining customers.

Buns plain and fruited buns and scrolls When proving they need to is 75% to 90% proofed before being placed into the oven. When baked they should have a dark golden brown colour and when glazed with sugar syrup upon removal from the oven this will impart a pleasing gloss to the product. If the product has spread while baking and appears wider at the base it means that the product was over proofed before being placed into the oven.

Important to note: The optimum is approximately 12.5%;anything above this will have a retarding effect on the dough. When dough’s are made with high sugar levels additional yeast must be used. Remember: Yeast is a living organism, nothing is constant. Remember The fermentation stage is when a lot of the dough flavour is developed so choice of method is important. For dough’s that have large amounts of ingredients that retard the growth of the yeast, the ferment method is better for flavour development. Dough mixing This dough’s need to be well developed before the fruit is added. Do not mix excessively after adding the fruit, as this may cause the fruit to break up, particularly if it has been washed Rest period A recovery time of approximately 10 minutes following mixing will ensure that the dough is suitable for processing Moulding The dough pieces should be adequately moulded and/or rolled. However excessive handling will produce roughly finished products.

Baking pans and trays There are two options for tray or pan preparation. Trays and pans may be well-greased with animal or vegetable oil, or lined with silicone paper. However baked products should be removed from paper before glazing. Final prove A temperature of 30° – 40°C with a relative humidity (RH) of 80 – 85% to prevent skinning is recommended. Excessive steam in the final proves will cause the formation of a tough, leathery crust and should be avoided at all times. Over-proving weakens the dough structure and could cause it to collapse in the oven Baking Due to the high sugar content, an oven temperature of approximately 190° – 210°C is usually most suitable for buns and loaves. To prevent the crust toughening and the possible collapse of the products, steam injection should not be used. Buns should only be baked enough to prevent collapse or shrinkage after removal from the oven. The shiny surface usually associated with this type of product is best obtained by washing immediately after baking with a sugar syrup or bun wash Bun wash or glaze Water and sugar syrup may be used with the addition of 25g per litre of powdered gelatine. This will prevent excessive stickiness, which causes most packaging problems. As the dry, shiny surface is dependent on the evaporation of the moisture in the wash and the subsequent increase in viscosity of the sugar solution, it is important to apply the hot wash immediately after removing the product from the oven. Decoration Decoration will be similar but slightly different for each product. Moist yeast product is produced to be consumed on the day or soon after being produced.

SOFT BUNS

INGREDIENTS

QUANTITY

Bread flour Water Yeast White sugar White sugar Powdered milk Salt Medium sized egg Improver Lard Sesame seed Egg wash

500 grams 240 grams 10 grams 1 tbsp 80 grams 40 grams 10 grams 1 pc 20 grams 40 grams 1tbsp 1 pc

Procedures: 1. Mise en place 2. Activate the yeast (water,1tbsp sugar and yeast) 3. Combine dry ingredients (flour, salt, sugar, improver, milk) 4. Incorporate liquid (suspended yeast) 5. Knead until soft and pliable 6. Incorporate lard 7. Proof for 1 hour 8. Portion and mold into required quantity(70grams) 9. Proof for 30 minutes 10. Bake for 15-20 minutes at 200 degree Celsius

Task sheet 1.1-3 TASK SHEET _____ Title: PREPAING AND PRODUCING SOFT BUNS Performance Objective: Given the necessary tools, equipment and ingredients the trainee must be able to prepare and produce soft buns within 3 hours Supplies/Materials

: Task Sheet/ job sheet

Equipment

:

Steps/Procedure: 1. Mise en place 2. Prepare all the ingredients with accurate measurement 3. Activate the yeast (water,1tbsp sugar and yeast) 4. Combine dry ingredients (flour, salt, sugar, improver, milk) 5. Incorporate liquid (suspended yeast) 6. Knead until soft and pliable 7. Incorporate lard 8. Proof for 1 hour 9. Portion and mold into required quantity(70grams) 10. Proof for 30 minutes 11. Bake for 15-20 minutes at 200 degree Celsius

Assessment Method: Observation/Demonstration

`

Performance Criteria Checklist Task Sheet 1.1-3 Trainee’s Name: _____________________

Date: _________

CRITERIA

yes

1. Use the mise en place or the preparation method? 2. Wear proper uniform before hands on laboratory? 3. Observe cleanliness and orderliness in working area? 4. Proper hygiene and sanitation? 5. Measuring ingredients accurately? 6. Follow the correct standard and procedure? 7. Maintain the cleanliness of the work area after laboratory or implement the CAYGO method?

Trainer: __________________________

Date: ___________

no

Learning Experiences Learning Outcome 2 DECORATE AND PRESENT BAKERY PRODUCTS Learning Activities

Special Instructions

Read: Information Sheet 1.2-1 on variety of filling, coating/icing and glazes Answer

Self Checked 1.2-1

Compare Answer to Answer Key 1.21

Read: information Sheet 1.2-2 on garnishing and Presenting Bakery Products formation Sheet 2.1-2 on

Observe the trainer as he demonstrate the following and make a return demonstration: Glazing Icing/Frosting Filling Decorating (fruits and Nuts)

Perform task Sheet Glazing Icing/Frosting Filling Decorating (fruits and Nuts)

After observing the demonstration proceed to the baking laboratory and perform return demonstration

After doing all the activities for this LO2: Decorate and Present Bakery Products; you are ready to proceed to the next L.O: Store bakery products

Information Sheet 1.2-1

Recognizing the Variety of Fillings, Coating/Icing and Glazes

Learning objective: After reading the information sheet you should be able to: 1. Recognize the variety of fillings, icing and glaze to a baked product 2. Introduction Frosting or icing, fillings and glazes are typically a sweet, sugar-based soft mixture used to fill, coat, add flavor, and improve the appearance and texture, They are used on baked recipes such as cakes, cupcakes, cookies and pastries, or formed and used when decorating as a Crafty Baker, ranging from simple to elaborate. The filling is applied before the frosting or glaze is applied.

VARIETY OF FILLINGS, COATING/ICING AND GLAZES FOR BAKED GOODS GLAZE

Confectioner sugar glaze This simple glaze is made using confectioners’ sugar with a small amount of liquid added (often milk or water). It can be quite liquid or more thick, like a syrup, depending on the ratio of sugar to liquid. It is often used as a drizzle (for instance, on top of a quick bread) or as an all-over translucent topping (for instance, glazed doughnuts).

Chocolate glaze

A chocolate glaze is a pourable chocolate topping. It can range from translucent to opaque, but it is typically thin enough that it can be poured. A ganache could be used as a chocolate glaze, but a number of varieties exist. This easy version includes butter, corn syrup, and chocolate. Simple syrup Simple syrup is made by combining equal parts sugar and water, sometimes with flavorings, and then heating the mixture until it reduces to a syrup-like consistency. This can be used as a glaze, or it can be used to keep cake layers moist.

ICING Icing sugar 

Can be sifted over the final baked product with no glaze applied. Fondant



Fondant can be applied after removing from oven. Fondant needs to be tempered if a shine is required on the finished product. Fondant can be thinned to required consistency.



Fondant should be touching 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.

Royal icing This simple mixture of egg whites, confectioners’ sugar, and often a touch of lemon has a consistency that can be piped, but it dries hard. It is often used to create ornate cookie decorations. It can also be used to pre-make flowers or other cake decorations to be used at a later date, and it’s also what you use to make homemade sprinkles. Rolled fondant Generally when it comes to cake decorating, rolled fondant is the type in question. Rolled fondant is a pliable, dough-like icing which is popular for

use on occasion cakes. It is made of sugar, water, gelatin and food-grade glycerine. Its smooth appearance gives cakes a polished look, and rolled fondant is also flexible and workable enough to mold into shapes, which is very effective for decorating cakes. Poured Fondant A variation of fondant that remains at a pourable consistency and has a glossy finish once dried. It is often used on top of cakes or pastries.

Butter cream Icing

One of the most common and versatile cake toppings and fillings, buttercream

actually

covers

a

fairly

wide

array

of

different

cake

toppings. The basic composition of buttercream is fat (often, as the name might imply, butter, but not always) and sugar. However, the ingredients and methods employed can vary quite greatly. Here are some of the most common types of buttercream… Custard buttercream This buttercream is sort of like a cross between boiled milk buttercream and French buttercream. A pastry cream is combined with butter and/or confectioners’ sugar to a spreading consistency. This type of buttercream is best for a filling, but when enough sugar is added, it can be piped. French buttercream Not to be confused with French meringue buttercream, this rich cake topping and filling is made with hot sugar combined with egg yolks rather than whites. Since the eggs are not cooked, they can be pasteurized before making this type of buttercream to reduce the chance of foodborne illness.

Fudge buttercream There American-style

is

a buttercreams

particular that

contain

sub-set

chocolate (either

of

melted

chocolate, or a cocoa powder mixture), which is then incorporated with a butter and sugar mixture. Not to be confused with fudge icing, which is boiled, this is a buttercream that starts with either melted chocolate or cocoa powder combined with butter, which is then cooled and whipped with sugar and flavorings to a fluffy consistency Meringue buttercreams Are Swiss buttercream (egg whites and sugar cooked and then whipped with butter), Italian meringue buttercream (where boiled sugar is slowly poured into an egg white meringue mixture then beaten with butter) and French meringue buttercream (where uncooked egg whites are mixed with sugar and cream of tartar). Rolled buttercream Often made with shortening, this is a buttercream to which a much higher amount of sugar has been added, giving it a clay-like consistency that can be rolled. It is not quite as flexible as fondant, but can be used for some of the same applications.

FROSTING

Cream cheese frosting Cream cheese frosting is a type of American-style butter cream that employs cream cheese instead of or in addition to butter (or other fat). It is a common frosting to use on top of carrot cake, Hummingbird cake and red velvet cake. 

Frosting is sugar and fat blended together with some water added to soften.



It is composed of 80% icing Sugar with 20% fat ratio and 5% water. Special emulsified shortening works well here as they will hold more water.

Fillings

Ganache One of the most common types of ganache is made using approximately equal weights in cream and chocolate. It is made by bringing cream to a simmer, then pouring it on top of chopped chocolate, then mixing until smooth. The mixture starts out quite liquid, but firms as it sets. It can be used as a drizzle, or as it becomes thicker as it cools, it can be used to cover an entire cake. Once firm, it can be used as a filling for chocolates.

Fresh Dairy Cream Flavoured with sugar and vanilla essence. Slice cooled product like buns and donuts and pipe whipped cream into centre; these product will need to be stored in controlled environment as the cream melts in warm environment and can have unacceptable bacterial growth if not controlled. Crème pâtissière 

Starch thickened milk that can be flavoured and coloured to enterprise requirements. It is stable at high temperatures and will sit at room temperatures for extended periods.



Many commercial mixes contain preservatives that extend shelf life at room temperatures.

Fruit fillings 

Most fruits used as filling need to be stabilised in a starch gel.



This is because when sugar is added to fruit it will dissolve and the free liquid boils inside the dough and is detrimental to the finished product.



Fruits will need to be cooked before being used in fillings. Some fruits may not cook inside the dough before the dough has baked.



Canned fruits are economical when used in fillings for 49anish and steusseldoughs.



Solid pack ‘Pie’ fillings can be purchased to fit this need. This is fruit in a can that has no added water or syrup. However, when sugar is added to this is does dissolve so that liquid needs to be stabilised.



There are proprietary powders that can be added to fruit mixes. These are pre-gelatinised gels. They rehydrate when added to the pie mixes and hold the moisture in suspension.



These powders have been cooked to a thick viscous state and then dried on steam heated rollers and ground to powder so they can be added to fruits or other liquids at a later stage.



These pre-gelatinised powders are best added to the sugar before mixing into the fruit.

Cream Whipped fresh cream flavoured with sugar and vanilla has always been popular as a filling but needs to be kept in a controlled environment. It is not suited to hot climates. Nut fillings Nuts can be ground and mixed with sugar and liquids to form pastes. Cheese fillings Quark, cottage and cream cheeses can be sweetened and flavoured before being used as fillings. Some cheeses with high moisture contents can be stabilised with the addition of starch that will thicken during the baking process. All fillings used in yeast goods: 

Add flavour



Add interest



Add food value.

Self Check 1.2-1 Instruction: Read the question below carefully. Choose the correct letter which represents the best answer. Write your answer in a separate sheet. 1. 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? A. boiled apricot jam B. icing C. frosting D. cheese 2. This is referred to as stock syrup?

A.Glaze B. yeast C. sugar syrup D. syrup 3. Can be sifted over the final baked product with no glaze applied? A. fondant B. fruits C. icing sugar D. sugar 4. Sugar and fat blended together with some water added to soften? A. frosting B. baking C. beinenstich D. jam 5. Can be ground and mixed with sugar and liquids to form pastes? A. nuts fillings B. cheese C. fruits D. cream

ANSWERS KEY: 1.2-1 1. 2. 3. 4. 5.

A C C A A

Information Sheet 1.2-2

Decorating and Presenting Bakery Products Learning objective: After reading the information sheet you should be able to: 1. Decorate the bakery products according to standard recipe 2. Identify the different icing for specific decoration

GARNISHING AND PRESENTING BAKERY PRODUCTS Glazing of yeast goods

Yeast goods are glazed to add eye appeal and enhance the flavour of the finished product.

Glazing can be simple; using sugar syrup; or elaborate using icings roasted nuts and brightly coloured fruits. Yeast good will carry a premium in pricing so the customer will need they are getting value for money. Sugar syrup is the simplest and this must be added while the product is still hot; brush lightly and quickly over the surface. If too much is added it will soak into product and make soggy. When added to hot product the water evaporates away leaving stick sugar paste than reflects the light and SHINES.

Bienenstich Bienstich glaze is applied before product is baked. A mixture of flaked almonds hone, cream and sugar is cooked on stove to amalgamate.

Can be stored in refrigerator until required. To use: warm slightly until it flows off the spoon. Apply evenly and thinly over the top of unbaked dough piece. When baked in the oven the sugars caramelise and when cooled the topping has an appealing flavour and colour. The top will also have a crunch from the sugar and nuts. The topping must be brown before removing from the oven or it will not be crisp and crunchy. Care must be taken not to burn the sugar. It will then be bitter and be black in colour.

Boiled apricot jam

Apply to Danish pastries when they are removed from oven. When this is done the jam must be hot and the product just out of the oven. Do not add water to jam; this will dilute the glaze and flavour..same as sugar syrup, when brushed on hot excess water will be evaporated away leaving shine and extra flavour.

Fondant

Apply after tempering and when product has cooled. When cool the fondant should have an appealing shine.

Nut fillings

Make into paste with sugar and spices then use in pastries. Toppings Gels Apply to top of fruits added to Danish pastries after baking.

Fruit Decors

Fresh or canned fruits can be added to baked pastries. A pocket can be baked then crème patisserie 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.

Product decorated with fresh fruits will have a limited life but, as most yeast goods are consumed on the day of production, this is not a big issue. Crumbles Apply thinly to top of unbaked product and it will bake and leave a nice crust on finished product. Crumbles add textural diversity and interest to the finished product.

Frosting Apply to baked product after cooling. These will have a lighter sweetness than fondant due to the fat content. They add pleasant mouthfeel and interest to the finished product. Presentation of product is dependent on where and how it is to be sold. From the bakery Presented on tray laying flat showing filling if any. The filling will have eye appeal: 

Apple Danish should have lots of apple pieces



Apricots need to be visible



Nut Danish: need to see the nuts.

At times they may be stacked to show abundance but this can cause product on the bottom to be squashed Display in bakery Most are displayed on trays that contain up to 12 portions. Service is taken from the back of the tray. Larger pieces might be presented individually on doyley and cardboard bases. Doyleys are used extensively in presentation as it is a barrier between the product and service ware. From the restaurant show case or buffet trolley When purchasing your morning coffee a selection of bakery goods will be displayed for customer selection.At the café they will be behind a safety barrier. In fine dining hotels it can be displayed on a trolley that is wheeled up to the table for the customer to choose. This is an old practice and is not used in many places these days.

Service ware These are the platter trays and plates that are used to display and serve product in cafes and dining rooms. They can also be used in conjunction with doyleys between product and service ware. A good display should highlight the product at its best

Task sheet 1.2-2 TASK SHEET _____

DECORATING PRODUCTS Title:

AND

PRESENTING

BAKERY

Performance Objective: given the tools,materials, ingredients needed in decorating and presenting bakery products the trainee should be able to learn how to decorate and present bakery goods within 1 hour Supplies/Materials

: Task Sheet/ job sheet

Equipment

:

Steps/Procedure: 1. mise en place 2. Identify the appropriate fillings, icing and glaze. 3. choose the appropriate fillings, icing and glaze to a baked product 4. apply decorations/ garnish the baked products 5. present the baked products 6. caygo Assessment Method: Observation/Perform

`

Performance Criteria Checklist Task Sheet 2.1-2 Trainee’s Name: _____________________

Date: _________

CRITERIA

yes

1. Use the mise en place or the preparation method? 2. Wear proper uniform before hands on laboratory? 3. Observe cleanliness and orderliness in working area? 4. Proper hygiene and sanitation? 5. apply decorations/ garnish baked products 6. Applying appropriate fillings, icing and glaze? 7. Display on trays for presentation of baked goods? 8. Maintain the cleanliness of the work area after laboratory or implement the CAYGO method?

Trainer: __________________________

Date: ___________

Learning Experiences

no

Learning Outcome 3 Storing Bakery Products Learning Activities

Special Instructions

Read Information Sheet 1.3-1 on Materials in Packaging Bakery Products Answer

Compare Answer to Answer Key

Self Checked 1.3-1

Read: Information Sheet 1.3-2 Storing and procedures of Packaging for Bakery Products Answer

View

Compare Answer to Answer Key

Self Checked 1.3-2

videos

on

Packaging

and

Storing Bakery

After viewing the video proceed to the baking laboratory and perform return demonstration

Perform Job Sheet 1.3-3 on Pack and Store Bakery Products After doing all the activities for this LO3: Store Bakery Products; you are ready to proceed to the next UC2: Prepare and Produce Pastry Products.

Information Sheet 3.1-1 Storing Bakery Products Learning Objectives: After reading this INFORMATION SHEET, YOU MUST be able to:

1. differentiate packaging from storing; 2. enumerate the different kinds of packaging materials; and Introduction: Packaging plays a significant role in bakery products in increasing shelf life, preventing mechanical damage, marketing, nutrition value and displaying food safety related warnings.

STORING AND PROCEDURES IN PACKAGING BAKERY PRODUTCS Packaging- defined as the activities of designing and producing the container or wrapper for a product. The container or wrapper is called package. Storingis to protect and preserve the baked products from spoilage and damage.

Types of packaging materials: 1. Flexible packaging (laminates, wrappers) These are the most common method of packagingmaterial used to pack bakery products .

2. Cardboard Boxes These are used by many manufactures to pack biscuit to differentiate its product from competitors. These normal paper boxes are slightly thicker.

3.

Display Boxes After primary packing done by flexible wrappers these packets are arranged in display boxes manually and then these boxes are shrinked wrapped. Consumers can see the products through these transparent films.

5.Vertical Pouches or Sachet These have also been experimented by many bakery manufacturers mainly biscuits, snaky biscuits.These can be found for cookies packing which very soft to handle.Soft cookies or cakes are arranged in these trays to prevent from any damage at with ease to handle and store.

6. Poly bags Breads are packed in these types of poly bags which are tied through twist n tie bands or stickers.Normal flow wrap packaging is done for Majority of white bread available in market.

7. Shrink Wrapped / Over wrapped boxes and trays Shrink wrapping is done on boxes to give a attractive look to consumers with additional safety to the products.

Conclusion: Bakery products include items of different packaging requirements, which are met by arrange of plastic materials in the form of films, laminates and thermoformed trays.These materials provide adequate protection against moisture loss/gain, retain the taste and aroma, and are hygienic and safe for food contact. It provides adequate protection against moisture loss/gain, retain the taste and aroma, and are hygienic and safe for food contact.

Self- Check 3.1-1 Multiple choice : Choose the letter of the best answer. Write the letter of your choice on your answer sheet. 1.

It is to protect and preserve the baked products from spoilage and damage. A. Packing B. Storing C. Cooling D. Fermenting

2.

Breads are packed in these types of packaging which are tied through twist n tie bands or stickers. A. Flexible packaging B. Shrink Wrapped / Over wrapped boxes and trays C. Poly Bags

D. Vertical Pouches or Sachet 3. It is the most common method of packagingmaterial used to pack bakery products A. Cardboard Boxes B. Vertical Pouches or Sachet C. Flexible packaging (laminates, wrappers) D. Shrink Wrapped / Over wrapped boxes and trays 4. The wrapping is done on boxes to give a attractive look to consumers with additional safety to the products. A. Poly Bags B. Shrink Wrapped / Over wrapped boxes and trays C. Flexible packaging D. Cardboard boxes 5. These are used by many manufactures to pack biscuit to differentiate its product from competitors. A. Display Boxes B. Shrink Wrapped / Over wrapped boxes and trays C. Cardboard Boxes D. Vertical Pouches or Sachet ANSWER KEY 1:3-1

1. 2. 3. 4. 5.

B C C B C

Information Sheet 1:3-2 PROCEDURES IN STORING AND PACKAGING BAKERY PRODUCTS General rule: Always wash hands thoroughly in soapy water before handling the bakery products. Keep everything clean- hands, utensils, counters and all packaging materials.

1. The most important thing for successfully storing all baked goods is to let them cool completely.

2. For any product that is to be served after the day of manufacture the product will need to be covered and protected from outside contamination.

3. Place product in tightly covered containers to prevent drying out and crushing.

4. Store at correct temperature and conditions of storage.

5. Individually wrapped products, in moisture and vapor proof packing materials.  Make it attractive and maintain adequate shelf-life.  Be inexpensive.  Protect the shape of the product. 6. When storing it is always important to make sure product is labelled and it is stored away from strong odours like onion or cleaning chemicals.

7. For longer storage, product with dairy ingredients like cream, crème patisserie, and butter type cakes maybe frozen after wrapping properly in moisture and vapour proof materials.Care must be taken not to squash them when wrapping. Be

sure to label with the date of freezing and use the FIFO (‘First In, First Out’) rule. 8. To serve and refresh thaw out at a room temperature from setting into the crumb causing sogginess. 9. Maintain maximum eating quality, appearance and freshness  Bake daily  Bake only what you can sell  Bake in small batches.

JOB SHEET3.1-1 Title:

PACKAGING AND STORING BAKERY PRODUCTS

Performance Objective: Given the necessary tools equipment, supplies and materials you should be able to package and store bakery products according to standard within 30 minutes Supplies/Materials : Packaging and labeling materials, Bakery Products Equipment: Packaging and labeling materials, Bakery Products Steps/Procedure: 1. Wash hands and Keep everything clean- , utensils, counters and all packaging materials. 2. Gather all packaging and storing supplies and materials. 3. Check if the bakery products have cooled down. 4. Start

packing

and

storing

bakery

products

appropriate packaging. Assessment Method: Observation using the Performance Criteria Checklist

according

to

Performance Criteria Checklist 1:3-1 CRITERIA Did you…. 1. Always wear proper uniform before hands on laboratory? 2. Identify all the packaging materials used?

YES

NO

3. Observe proper handling in packaging and storing bakery products? 4. Observe safety standards and safety precautions? 5. Obey the rules and regulations inside the store room? 6. Observe the CAYGO method?

Feedback: ___________________________________________________________________________ ___________________________________________________________________________ ___________________________________________________________________________ _____

_________________________

__________________________

Trainee’s Signature

Trainer’s Signature

Evidence Plan

Competency standard:

The evidence must show that the trainee…  Historical Backgrounds of Baking

x

 Terminologies used in baking

x

 Identifying the standard tools and equipment and their uses

x

 Identifying the standard ingredients in baking and their uses

x

 Prepare Bakery Products (Soft Buns)

x

 Recognizing the variety of Fillings and Coating/Icing, Glazes and Decorations for Bakery products

x

 Decorating and Presenting Bakery Products

x

 Materials in Packaging Bakery products

x

 Procedures in Packaging and Storing Bakery Products NOTE: *Critical aspects of competency

TABLE OF SPECIFICATION

x

Written

Portfolio

Third party Report

Ways in which evidence will be collected: [tick the column]

Demonstration & Questioning

PREPARE AND PRODUCE BAKERY PRODUCTS Observation & Questioning

Unit of competency:

Objectives/Content area/Topics

Comprehension

Historical Backgrounds of Baking

2(MC)

8 (TF)

10

Terminologies used in baking

3(MC)

5(MT)

8

Identifying the standard tools and equipment and their uses

6(I)

3(MT)

9

Identifying the standard ingredients in baking and their uses

3(I)

2(MT)

5

Prepare Bakery Products (Soft Buns)

1(Mc)

(2TF)

3

Recognizing the variety of Fillings and Coating/Icing, Glazes and Decorations for Bakery products

3(MC)

2(MT)

5

2(I)

2(TF)

4

1(MT)

3

1(MC)

2(TF)

3

23

27

50

Decorating and Presenting Bakery Products Materials in Packaging Bakery productc

Procedures in Packaging and Storing Bakery Products

TOTAL

2(mc)

Application

# of items/ % of test

Knowledge

PINILI NATIONAL HIGH SCHOOL PINILI, ILOCOS NORTE

TEST I: TRUE OR FALSE DIRECTION: Read the questions carefully and write T if the statement is TRUE and F If the statement is FALSE 1. Baking is a trade of the Philippines and began to flourish in 1960’s. 2. Greeks love festivity and celebration. 3. Romans used an oven with its own chimney and had grain mills to grind grain into flour. 4. Tortes with patterns and honey flans existed in Roman cuisine. 5. Baked products can be accompaniments to meals for many years. 6. Pastry cook became an occupation for the Romans.

7. In the early 16th century the missionaries introduced the cultivation of wheat bread. 8. Baking is a favorite technique for creating snacks, desserts, and accompaniments. 9. Appearance is about form and shape, It is not important that all pieces have not the same appearance. 10. Consistency and texture is about how it feels in the mouth when the customer is consuming the product. 11. Yeast goods are glazed to add eye appeal and enhance the flavour of the finished product. 12. Doyleys are used extensively in presentation as it is a barrier between the product and service ware. 13. Did not place product in tightly covered containers to prevent drying out and crushing. 14. Store at correct temperature and conditions of storage.

TEST II: MULTIPLE CHOICE DIRECTION: Read the questions carefully and write the letter of the correct answer on your sheet.

15. To cook by dry indirect heat usually in an oven occasionally under coals on heated stones or metals? a. bake b. dough c. frosting d. blend 16. To mix two or more ingredients until they are well combined? a. crust b. crimp c. blend

d. cream 17. Flour liquid mixtures stiff enough to knead or handle could be dough or stiff dough? a. dough b. cereals c. batter d. bread 18. When proving they need to is 75% to 90% proofed before being placed into the oven? a. buns b. tart c. starch d. cookies 19. Glazed to add eye appeal and enhance the flavour of the finished product? a. apricot b. syrup c. vanilla d, yeast good 20. To Sift over Danish pastry that is not coated in apricot jam? a. confectioner sugar b. icing sugar c. brown sugar d. flour 21. To apply to Danish pastries when they are removed from oven? a. jam b. mayonnaise c. apricot syrup jam d. boiled apricot jam 22. It is to protect and preserve the baked products from spoilage and damage. a. Packing b. Storing c. Cooling

d. Fermenting 23. Breads are packed in these types of packaging which are tied through twist n tie bands or stickers. A. Flexible packaging B. Shrink Wrapped / Over wrapped boxes and trays C. Poly Bags D. Vertical Pouches or Sachet 24. To place in correct temperature and conditions of storage a. storing b. packaging c. cooking d. plating 25. has many cultures favorite techniques for creating snack, desserts and accompaniments to meals for many years? a. baking b. cooling c. fermentation d. proofing 26. The Spanish missionaries introduced the cultivation of wheat in the early a. 17th century b. 18th century c. 19th century d. 20th century TEST III. IDENTIFICATION DIRECTION: Read carefully and identify the following questions that being ask.

_____________________27. Consist of white crystalline soluble and organic compound? ______________________28. natural mineral that consists of chlorine and Sodium _____________________29. The most frequently used flavoring in the bakeshop? ______________________30.Used to bakes cookies and other goodies? ______________________31.Used to decorate cakes and cookies with icing?

______________________32.A pastry tools use to flatten the icing? ______________________33.A type of equipment that use to bake goods or baker products? ______________________34.Used clumps in dry ingredients?

to

individually

sift

and

eliminate

______________________35.Used for greasing pans and for brushing syrup unto layer cake? ______________________36. It sift over Danish pastry that is not coated in apricot jam? ______________________37. These are the platter trays and plates that are used to display and serve product in cafes and dining rooms? TEST IV: MATCHING TYPE DIRECTION: Matching column A to column B A

B

_______38.To mix with pressure a. packaging accompanied by folding and stretching _______39. Powdery produces from milling b. yeast good cereal grains _______40. Also called frosting.

c. icing sugar

_______41. To combine ingredients in any d. egg matter for through distribution of ingredients _______42. Flour liquid mixture stiff enough e. water to knead or handle. _______43. Small flat brush that used for f. cake board glazing _______44. Available in a variety of shape g. cookie cutter and size, to cut cookie dough into specific shape. _______45. Give your cake more professional h. pastry brush look. _______46. The cheapest and most delicate i. dough ingredients in baking _______47. The most expensive ingredients in j. mix

baking _______48. Sift over Danish pastry that is not k. icing coated in apricot jam. _______49. glazed to add eye appeal and l. flour enhance the flavour of the finished product. _______50. The most important thing for m. knead successfully storing

ANSWERS KEY TRUE OR FALSE 1. T 2. F 3. T 4. F 5. T 6. T 7. F 8. T 9. F 10. T 11.T 12. T 13. F 14. T MULTIPLE COICE 15. A 16. C 17. A 18. A 19. D 20. B 21. D 22. B 23. C 24. A 25. A

26. A MATHING TYPE 27. SUGAR 28. SALT 29. VANILLA 30. OVEN 31. PASTRY BAG 32. FLAT SPATULA 33. OVEN 34. SIEVE 35. PASTRY BRUSH 36. ICING SUGAR 37. SILVER WARE MATHING TYPE 38. M 39. L 40. K 41. J 42. I 43. H 44. G 45. F 46. E 47. D 48. C 49. B 50. A

Performance Test Specific Instruction for the Candidate Qualification

Bread and Pastry Production NCII

Unit of Competency

Prepare and Produce Bakery Products

General Instruction: Given the necessary, Materials, Tools and Equipment, Prepare and produce Soft buns, Decorate and present. Specific Instruction: 1. Mise en place, including measuring of necessary ingredients. 2. Pre-heat the oven based on what recipe used. 3. Activate the yeast (water,1tbsp sugar and yeast) 4. Combine dry ingredients (flour, salt, sugar, improver, milk) 5. Incorporate liquid (suspended yeast) 6. Knead until soft and pliable 7. Incorporate lard 8. Proof for 1 hour 9. Portion and mold into required quantity(70grams) 10. Proof for 30 minutes 11. Bake for 15-20 minutes at 200 degree Celsius 12. decorate and present

QUESTIONING TOOL

Questions to probe the candidate’s underpinning knowledge

Satisfactory respon se

Extension/Reflection Questions

Yes

No

1. Why does the baked goods cave in the middle after it’s baked?





2. What is the substitute of oil for butter in a recipe? How much would you use? Safety Questions





3. what will you do if there is a leak on the gas hose?





4. How do you know if the baking powder and baking soda are still fresh? Contingency Questions





5. How do I need to alter a recipe if I am using a convection oven?





6. What if all of your recipes call for unsalted butter. Can you use regular salted butter instead?

 O



Job Role/Environment Questions





7. How can you handle your student while they are having their activity?





8. What is the proper preparation before hands on laboratory?





Rules and Regulations





9. What do the food regulations state with regards to gluten free bread?





10. What are the DO’s and DONT’S during laboratory?





Questions to probe the candidate’s underpinning knowledge

Satisfactory respon se

Extension/Reflection Questions

Yes

No









3. I will turn off the oven as soon as possible and I will call the attention of the maintenance for immediate action.





4. To test if baking powder is still good, combine 1 teaspoon baking powder with 1/3 cup hot water. If it bubbles, it’s still good, To test baking soda, put 2 tablespoons of white vinegar into a small bowl and add 1 teaspoon of baking soda. If it fizzes immediately, it’s still good! Contingency Questions





5. The general rule of thumb for converting a recipe from a conventional oven to a convection oven is to either use the same temperature and bake for 75% of the stated time example, if a recipe says to bake for 20 minutes, bake for only 15 if using a convection oven), or you can reduce the oven temperature by 25 degrees F and bake for the same time or use a combination of reduced time and temperature. You can check out this Convection Oven Temperature Conversion Calculator as a starting point. Also, open the oven door as little as possible during baking.





6. I definitely recommend using unsalted butter in baked goods, because you can control the total amount of salt in the recipe. However, if you do not have unsalted butter and don’t want to make a trip to the store, simply use your salted butter, but omit the salt in the recipe.





1. This could be caused by a couple of different factors. The first thing to check is your oven temperature. I am a big advocate of using an oven thermometer to make sure that your oven is at the correct temperature. The wrong temperature can cause the cake to rise too far and collapse on itself. The second thing is to ensure that the cake is cooked through by using a skewer or thin knife inserted in the center and seeing that it comes out clean. If the cake is undercooked in the middle, it will cave in. 2. I would always recommend using whatever type of fat is called for in a given recipe because they each have different properties, and butter especially lends a great flavor. Using a liquid oil in place of butter will also affect the final texture of the baked good. Safety Questions

Job Role/Environment Questions





7. During their hands on laboratory I always check them individually or group, if they follow the correct procedures in making bakery products.





8. The proper preparation during hands on laboratory is always wear their PPE/ personal proper equipment like (face mask, hairnet, 3 table rods, apron), accurate measurement of the ingredients.





Rules and Regulations 9. The legal definition of bread is listed as the product made by baking a yeast-leavened dough prepared from one or more cereal flours or meals or water. The key thing to note here is the use of term “cereal flour” rather than specifically wheret flour, therefore allowing for the use of gluten free cereal flours, typical ratio of those fractions occuring in the whole cereal









10. Rules and Regulations Do’s  Wear proper uniform  Prepare all the tools needed to bake goods.  Apply accurate measurement of ingredients.  Follow the standard procedure during hands on laboratory  Clean as you go DONT’S  Do not wear jewelries/ accessories in the work station  Do not take a picture during laboratory  Do not eat while doing the activity  Avoid chatting with your co-trainee if the activity is on going  Do not leave any tools or materials inside the work station





Templates for Inventory of Training Resources Resources for presenting instruction 

Print Resources

Modules Recipes Reference books

As per TR

As per Inventory

Remarks



Non Print Resources

As per TR

As per Inventory

Remarks

Videos

Resources for Skills practice of Competency #1 ______________________________ 

Supplies and Materials

As per TR

As per Inventory

Remarks

Cake flour

Reproduction

Bread Flour

Reproduction

All-purpose

Reproduction

Sugar

Reproduction

Yeast

Reproduction

Butter

Reproduction

Margarine

Reproduction

Butter (French bread)

Reproduction

Cooking oil

Reproduction

Lard

Reproduction

All-purpose cream

Reproduction

Whipping cream

Reproduction

Confectioner sugar

Reproduction

Knox gelatin

Reproduction

Flaked almonds

Reproduction

Chocolate chips

Reproduction

Chocolate, shredded

Reproduction

Cherries with stem

Reproduction

Cherries

Reproduction

Food colors

Reproduction

Tropical fruits

Reproduction

Whole wheat, rye, multi grain

Reproduction

Reproduction

Cream cheese 

As per TR

Tools

As per Inventory

Remarks

Muffin pan, small

12

Reproduction

Muffin pan, medium

12

Reproduction

Muffin pan, big

25

Reproduction

Loaf pan, small

3

Reproduction

Loaf pan, medium

20

Reproduction

Loaf pan, big

6

Reproduction

Rectangular pan 1x8x8

6

Reproduction

Round pan 6,8, 10, 12, 14, 16

6

Reproduction

Pie pan

6

Mintenance

Flour sifter

6

Maintenance

Strainer

6

Maintenance

Double boiler

6

Reproduction

Piping bags

6

Reproduction

Coupler

6



As per Inventory

Equipment

Remarks

6

Repair

Mechanical Dough roller

1

Maintenance

Decker oven

1

Repair

Compressor

1

Repair

Dough cutter

1

Repair

Gas range

4

Repair

Upright freezer

1

Repair

Refrigerator

1

Repair/maint enance

Commercial Mixers complete attachments

with

Note: In the remarks section, remarks may include for repair, for replenishment, for reproduction, for maintenance etc.