CBLM - BPP Prepare and Produce PAstry PR
CBLM - BPP Prepare and Produce PAstry PR
CBLM - BPP Prepare and Produce PAstry PR
LEARNING MATERIAL
Sector
TOURISM
Qualification Title
Unit of Competency
Prepare and Produce Pastry Products
Module Title
Prepare and Produce Pastry Products
The goal of this course is the development of practical skills in supervising work-
based training. Tools in planning, monitoring and evaluation of work-based training
shall be prepared during the workshop to support in the implementation of the training
program.
This will be the source of information for you to acquire knowledge and skills in
this particular competency independently and at your own pace, with minimum
supervision or help from your facilitator.
Remember to:
Work through all the information and complete the activities in each section.
Read information sheets and complete the self-check. Answer keys are included
in this package to allow immediate feedback. Answering the self-check will help
you acquire the knowledge content of this competency.
Perform the task sheets and job sheets until you are confident that your output
conforms to the performance criteria checklist that follows the sheets.
Submit outputs of the task sheets and job sheets to your facilitator for evaluation
and recording in the Accomplishment Chart. Outputs shall serve as your portfolio
during the institutional competency evaluation.
Introduction:
This unit deals with knowledge and skills required by bakers and pastry cooks
(patissiers) to prepare and produce a range of high-quality pastry products in
commercial food production environments and hospitality establishments.
Learning Outcomes:
At the end of this module you MUST be able to:
Contents:
1. Varieties and characteristics of Pastry products.
2. Historical and cultural, aspects of pastry products.
3. Underlying principles in making pastry products.
4. Knowledge commodity on including quality indicators of ingredients for pastry products,
properties of ingredients used, interaction and changes during processing to produce required
characteristics.
5. Properties and requirements of yeast and control of yeast action.
6. Culinary and technical terms related to pastry products commonly used in the industry.
7. Expected taste, texture and crumb structure appropriate for particular pastry products.
8. Ratio of ingredients required to produce a balanced formula.
9. The influence of correct portion control, yields, weights and sizes on the profitability of an
establishment.
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 pastry products are prepared according to standard mixing
procedures/formulation/ recipes and desired product characteristics
3. Appropriate equipment are used according to required pastry products and standard
operating procedures.
4. Pastry 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
Conditions:
Students/trainees must be provided with the following:
Personal protective equipment
Bake ware
Small hand tools
Large equipment
Methodology:
Lecture/Discussion
Demonstration/Application
Actual Presentation
Assessment Method:
Oral –recitation
Written examination
Direct observation
Learning Outcome # 1
Perform: Task Sheet 2.1-1 Go through the learning activities outlined for you on
the left column to gain the necessary information or
knowledge before doing the tasks to practice on
performing the requirements of the evaluation tool.
Term Explanation
Aeration The rendering of bakery products more appetising, palatable and digestible by the
incorporation of air and/or gas, in one or more of the stages of production before
baking. Air is introduced by the production of carbon dioxide gas (CO2) from yeast or
baking powder. The internal expansion of air and gas and the pressure of steam during
baking, all make a contribution to total aeration.
Albumen One of the many proteins. Where the term is used in the bakery, it is generally accepted
to mean the white of eggs.
All-in Process All the ingredients are mixed together without any preliminary stages.
Bake Off A term used by bakers to describe the operation of baking cakes after they have been
prepared for the oven.
Baking To render bakery products suitable for human consumption and digestion by cooking
in an oven at correctly controlled temperatures.
Baking Powder Any chemical or mixture of chemicals which, when moistened and heated, generates
gas (usually CO2) which will aerate bread and cakes. Ideally the residual salts of
reaction should be tasteless and without odour. The baking powder must comply with
the Food and Drugs Act of the country in which it is used.
Baking Sheet A metal plate on which buns, cakes, pastries and biscuits are baked. Generally they have
three upturned sides and an open end. The open end will facilitate cleaning.
Basin A round earthenware or plastic container used for making small quantities of icing.
Batch The entire mixing of bread or cakes; the contents of the oven.
Batter A soft, completed cake mixture. A very soft fermented mixture as for crumpets.
Bay A well, made in a heap of flour and other dry materials to receive the liquid ingredients
preparatory to mixing.
Beat The aeration of fat, sugar, eggs and other materials by beating together. This can be
done by hand or by machine.
Beater A hand-shaped implement which, when fixed to a machine, beats ingredients such as
fat, sugar and eggs.
Blanch A term used to describe bringing anything to boiling point quickly. Used with
vegetables prior to freezing to slow microbial activity. Also used to enable easy removal
of skins such as from almond kernels.
Bowl A rounded metal container used in the bakery for mixing, beating or whipping by hand.
A bowl specially made for a machine is known as a machine bowl.
Cake Refers generally to a baked mixture of fat, sugar, eggs and flour, with or without milk,
baking powder, A cake can be of any shape or size.
Cake Tins Small or large metal shapes in which cakes are baked. They may be plain or fluted.
Centigrade Divided into 100 degrees, as the centigrade thermometer (first constructed by Celsius,
1701-44), in which the freezing point is zero and boiling point is one hundred.
Coat To cover a cake or biscuit with almond paste and/or icing, fondant, cream or chocolate.
Cream To beat fat and sugar or fat and flour together until light and fluffy.
To add cream as a decoration of filling to a baked cake.
A common term used to describe all kinds of creams such as dairy cream, buttercream,
marshmallow cream, custard cream, etc.
Curdle When fat, sugar and eggs are beaten together carefully, an emulsion is formed. If during
the beating, the eggs are added too quickly, or are too cold, or the initial creaming of the
fat and sugar is not complete, then the mixture will separate and lose its smooth
consistency. Some aeration is lost when a mixture curdles.
Decorate To add fruits, nuts, sugar, etc. to cakes before baking for the purpose of decorating. This
is known as being oven-decorated or oven-finished.
To add such decorating materials as the above, almond paste, chocolate, cream or icing
after baking, generally to make a pattern or a design. The word is given special
significance in describing artistic work in royal icing.
Deposit The act of putting cake batter into hoops, pans, tins, etc., either by hand or by machine.
The machine used is known as a depositor.
Emulsion An intimate mixture of two fluids that normally would not mix, such as oil and water.
This is done by means of an emulsifier, a machine that will break down the oil and
water to minute particles while under pressure, for example, homogenised milk. If an
emulsifying agent is used then the emulsion may become permanent. Fat, sugar and
eggs correctly beaten together form an emulsion, the lecithin in egg yolks being a good
emulsifying agent.
Essences Aromatic compounds used for flavouring confectionery. They can be natural or
synthetic or blends of both.
Fondant A form of icing made by boiling sugar, water, glucose or a weak acid to 115¼C
(140¼F), then agitating when it is cool until it forms a mass of minute crystals. It is the
reflection of light on the tiny crystals that explains the gloss on correctly prepared
fondant.
Glycerine Colourless, odourless syrup with a sweet taste. It is soluble in water and alcohol.
Because it is highly hygroscopic it is used in cake mixings to delay staling.
Grease To brush fat into cake tins or to smear fat over baking sheets.
High-Ratio Cakes The name hi-ratio is registered in the USA. The term is used to describe cakes
containing high percentages of sugar and liquids based on the weight of flour. Special
flour and super glycerinated fats are used for this type of cake.
Hygroscopic The power of attracting moisture. For instance, glycerine is hygroscopic. Other
examples are icing sugar and bi-carb soda.
Icing The coating and decoration of a cake with royal or plastic icing. The term is also used to
describe the decoration of cakes with fondant, water icing, or fudge icing.
Lecithin A phosphorised fatty substance which has a great power as an emulsion stabiliser. Egg
yolks and soya beans are both rich in lecithin.
Palette Knife A thin, flat knife with a rounded end used for spreading icing and cake batter. An offset
or crank-handled palette knife has the blade at a lower level than the handle. It is used
for spreading cake or sponge mixtures on to baking sheets.
Pound Cakes A term used at one time to describe cakes made from 1 lb (500 gm) each of butter,
sugar, eggs and flour. The term is now often used for cakes baked in a round hoop or
oblong tin such as Madeira, Genoa and cherry.
Recipe An exact formula which will include the weights of the materials to be used for a
particular type of bread or confectionery. All other details such as temperature, times,
yields, etc., will also be recorded.
Sandwich Tins Round shallow metal tins in which sponge sandwiches are baked.
Savoy Bag A triangular shaped bag made of cloth or a plastic material into which a tube is inserted.
It is used for piping meringue, sponge fingers and drops, soft biscuits, choux paste, etc.,
9 Date Developed: Document No. BPPNCII - 001
CBLM October 2019 Issued by:
Bread and Pastry Production NCII Date Revised:
October 2019
ISCAHM
“Prepare and Produce Pastry Developed by:
ISCAHM - CEBU REVISION # OI
Products”
Term Explanation
onto baking sheets. It is also used to pipe cream on, or in, cakes and pastries.
Scraper A small oblong piece of plastic material, with two corners rounded for scraping down
mixing bowls. The straight edge of the scraper can be used to smooth the side of a cake
when coating with cream or butter cream. The straight edge can also cut in many ways
so that a pattern can be made in the coating, for example, a comb scraper.
A metal blade in a wooden handle that is used to scrape the surface of a bench, or for
cleaning metal baking trays.
Sieve Utensil with a wire or nylon mesh through which dry materials are passed. Sieving
removes coarse particles, extraneous materials and also is a means of blending. Coarse
sieves are used for the cleaning and draining of fruit. A sieve can also be used for fluids
or semifluids.
Slab Cake/Block Plain or fruited cake baked in rectangular tins or frames. The slabs generally weigh
Cake about 11/2 to 31/2 kg each according to whether they are plain or fruited.
Sodium The constituent of baking powder that liberates C02. The maximum is liberated when
Bicarbonate the correct amount of acid is present.
Water Brush A soft-haired brush for washing cakes or pastries with water or other liquids before
baking, or for glazing after baking.
Whip To rapidly aerate a sponge, meringue or cream by means of a hand or machine whisk.
Whisk An implement made of wire used to whip sponges, meringues and cream by hand. A
similar implement is specially made to fix to a machine.
Yield The calculated units from the total baked weight of a particular formula.
Short Pastry
Short pastry doughs will have a short texture. Meaning that when they are mixed the
dough can be pulled apart easily rather than stretched until it broke.
Short pastry can be savoury or sweet.
Savoury short pastry will contain fat up to 50% of the flour weight, salt and water. Some
enriched doughs can contain eggs that replace water content.
Sweet short pastry (traditionally shortbread) can be made from 2 separate formulas.
2:1:1–2 Flour: 1 Sugar: 1 Fat
3:2:1–3 Flour: 2 Sugar: 1 Fat.
Both of these formulas will use egg or water as a binding agent in the closing stages of
mixing.
Both formulas can have an aeration agent added to give a lighter eating texture.
Refer to recipes in Appendices in back of manual.
Ingredients
Flour
Flour should be smooth, soft, and rich in starch with low gluten content. A part of the
flour can be replaced by cornflour. It should be well sieved with the flour and baking
powder (if used).
If the flour protein level is too high, then the gluten which inevitably forms will reduce
shortness to a greater degree than when low protein flour is used.
If the protein level is too low, then flow-out is possible, as some structural properties
are still required.
Rice flour
Shortbread made with rice flour, or short pastry dipped into rice flour increases
crispness, e.g. Scotch Shortbread.
Sugar
As a general rule, the sugar must be fully dissolved during the mixing process.
Undissolved sugar can have undesirable effects on the product. It can produce a crust
with a gritty texture and it can cause the appearance of dark spots of caramelised sugar
on the surface of the baked product.
Dissolved sugar also has an influence on the moisture level in the dough. Another
function of sugar in the dough is that it has a gluten softening effect, which prevents the
over toughening of any gluten which is formed. Because sugar can only do this when in
solution, the dissolving of the sugar is vital.
The general rule for ensuring that sugar is fully dissolved is to relate crystal size to
mixing times. For instance, most shortbread dough has a relatively short mixing cycle
and do not contain a significant level of moisture. Therefore, a small crystal size sugar
such as caster sugar is required. Scotch Shortbread, which has an even shorter mixing
cycle, and contains no added moisture, requires the use of icing sugar, to ensure that it
dissolves rapidly.
Methods of production
The basic method for short pastry has some variations, each designed to prevent
moisture coming into direct contact with the flour, therefore producing a “short” pastry.
Rub-in method
With this method, the fat is rubbed into the flour, coating the flour grains, and
preventing them from taking up moisture thus preventing the formation of gluten.
The liquids, sugar, etc. are then carefully incorporated to form soft dough.
Too much mixing, or the use of too much pressure at this stage, could result in the
breakdown of the fat barrier allowing moisture penetration.
Blending or creaming method
This method has variations in the way in which the fat is incorporated, but in each case
the objective remains unchanged.
The fat and sugar are either creamed or blended to a paste. Then the liquids are added
carefully so that they become suspended and evenly dispersed.
This dispersion enables the balance of the flour to be added without coming into direct
contact with them.
Highly physically aerated formulae, such as Viennese or biscuit dough, are capable of
being piped or extruded, whereas a similar ratio of ingredients, made up using the rub-
in method, produces a dough which is capable of being rolled with a pin.
Other influences which dictate the final shortness of the product include the solvent or
softening effect of sugar on gluten.
It must also be remembered that dissolving sugar creates liquid, and therefore
sugar/moisture additions must be controlled, and in the correct sequence.
Puff pastry
Definition
Puff pastry is made up of hundreds of alternating layers of fat and dough.
As the name implies, puff pastry will puff up in the oven to produce a light flaky crisp
type of product, it does not contain any leavening agent or baking powder, but can rise
up to eight times of its original size. The pastry is suitable for sweet and savoury
products, as it does not contain any sugar.
Lamination aeration
Lamination aeration is the rolling and folding of pastry so that individual layers of fat
and dough are formed.
The fat turns into oil when the pastry enters the oven; it keeps the layers of dough
separate. The water in the dough turns to steam and forces the layers of fat apart by its
pressure.
Ingredients
Flour
It is necessary to use medium strength flour, which will give a gluten structure of
reasonable elasticity.
Flour with a high gluten protein level will produce a tough pastry, which is prone to
breakdown of dough layers during rolling and folding.
This factor is of extreme importance when power rollers are used, as this process tends
to increase toughness.
Fat
There is little doubt that the best quality puff pastry is made using butter, due to the
melt in the mouth quality, as butter has a low melting point.
This, however, causes many handling problems due mainly to the low melting point of
butter, and its rather unstable consistency.
Diagram 1
Brush any flour of the dough which has no fat on it and fold it over onto the portion
which is covered with the fat, as in diagram 2, then fold the dough with the fat
uppermost over (diagram 3 shows the side view at this stage.
Dough
Diagram 2 Diagram 3
Pin the dough out to +/- 5mm thickness and give the required number of half turns or
book folds with the appropriate rests in between turns.
French method
Mix the dough ingredients until smooth.
Mould into a ball, cut a cross on top, cover and rest for 20 - 30 Min (relaxes the dough -
Proteolytic Enzyme action).
Prepare the fat to the same consistency as the dough and shape it to a square.
Pull down the points forming the cross and pin out the dough to form a star or square,
brush off any flour.
Place the fat on top of the dough, as in diagram 2.
Pastry
Dough Margarine Dough
Dough
Diagram 2
Brush off any flour of the dough flaps and fold them over onto the fat making sure to
envelope the fat in well.
Using a rolling pin carefully, with even pressure, roll out the dough into a rectangle.
Pin the dough out to +/- 5mm thickness and give the required number of half turns or
book folds with the appropriate rest in between turns.
Scotch (Blitz) method
Cut the pastry margarine into cubes and add to the dry ingredients
Add the water and mix the dough until it has just cleared (it should still have lumps
of fat showing) Do not develop
Form into a rectangle or square and brush off any flour
Pin the dough out to +/- 5mm thickness and give the required number of half turns
or book folds with the appropriate rests in between turns.
Alternate Method
Cut the pastry margarine into cubes
Mix the dough ingredients until smooth
Add the pastry margarine cubes and mix the dough until it has just cleared (it should
still have lumps of fat showing)
Form into a rectangle or square and brush off any flour
Pin the dough out to +/- 5mm thickness and give the required number of half turns
or book folds with the appropriate rests in between turns
Resting, rolling and cutting out of pastry.
Whatever method of rolling and folding is used, the pastry block is subjected to a large
degree of stretching, which builds up tensions in the block. For this reason, it is
important that with each rolling and folding operation, the pastry is rolled in the
1/3 of the
Dough
folded over
Diagram 1 Diagram 2
Diagram 1 Diagram 2
Repeat this again having turned the pastry around so that the two open ends are
towards and away from you.
Cover and rest in the fridge for 20 - 30 mins.
Note:
If Puff pastry is to be refrigerated over a period of time, it should receive the last turn,
prior to making it into units.
Puff Pastry with a combination of half and book turns require 2 half turns and 2 book
folds.
At Start 2 3
1 6 7
2 18 19
3 54 55
4 162 163
5 486 487
6 1458 1459
At Start 1 2
1 3 4
2 9 10
3 27 28
4 81 82
5 243 244
6 729 730
Total 3395
If using butter to produce this dough it is advisable to make the dough and chill in cool
room overnight.
This will help to keep the butter cool while the ‘turning process’ takes place.
Especially in warm climates the dough needs to be chilled.
If this is not possible then use only ‘Puff Pastry shortening’. This has been specially
developed to have a high melting point of 45°C.
Recommended that students do both styles:
French
English.
Both have different characteristics.
French method
Mix "A" to a smooth dough and rest covered for 15 minutes
Ensure that fat and dough are of the same consistency
Shape the butter to a square (30x30 cm)
Roll the dough out to 45x 45 cm and place the butter diagonally in the centre of the
dough
As shown on previous page
Fold over each corner of the dough to meet in the centre completely enveloping the
fat
Roll the dough out to 30x 60 cm. Give half turn
Proceed as for English Method.
Ingredients
Choux pastry is made from four simple basic ingredients – water, fat, flour and egg.
Flour
Medium strength flour is most suitable, due to the protein content. Although the flour
proteins are denatured in the preparation of the panada, a reasonably high level of this
coagulated protein must intermingle with the egg protein to provide the structure
necessary for expansion during baking.
Fat
Butter is often recommended as the ideal fat for choux pastry; however, many choices
are available.
B Egg #1 60
Lemon, Vanilla, Salt
Total 1020
Method:
Mix "A" to a crumb only
Add "B" and mix to a clear dough, creaming lightly
Add "C" and mix until clear (do not over mix).
(Creaming Method)
A Butter 350
Caster Sugar 200
B Egg 50
Lemon & Vanilla to taste
Total 1100
Method:
Short Pastry
Yield 3x 22cm fluted mould:
B Butter .150
Lard .150
C Water .120
Total 1.060
Method:
Sieve “A”
Rub "B" into "A" to a crumbly consistency
Mix in "C" to a light smooth paste (do not over mix)
Rest for 30 min before use.
Note:
Medium flour may be replaced with soft flour and baking powder may be added to
lighten the texture of the pastry.
This pastry is also used for sweet flans and pies (Apple Flan) If used for sweet pastry,
Lard needs to be replaced with butter or shortening.
Totals 3395
English method
Mix "A" to a smooth dough and rest covered for 15 minutes
Ensure that fat and dough are of the same consistency
Shape the butter to a rectangle (30x40 cm)
Roll the dough out to 30x 60 cm and place the fat onto it, leaving the dough 1/3
uncovered
Fold the remaining pastry onto the fat and fold in half again, so that there are 2
layers of fat and three layers of pastry (Half turn)
Repeat the half turn another five times, while changing the rolling direction after
each turn. (Keep the open ends towards and away from you when rolling out,
ensuring excessive flour is removed after each turn)
Rest for 30 minutes after every 2 half turns
After 6 half turns Puff Pastry is completed
Rest for 30 minutes before use.
French method
Mix "A" to a smooth dough and rest covered for 15 minutes
Ensure that fat and dough are of the same consistency
Shape the butter to a square (30x30 cm)
Choux Pastry
Using the recipe below, produce Choux Pastry
A Butter 200
Water 500
Salt pinch
Sugar pinch
C Eggs + / - 550
Total 1510
Method:
Boil "A"
Add sifted "B" into "A" while stirring
Cook on low heat until the fat /flour mixture loosens from the bottom of the pan. The
mixture has to reach 80ºC, for the proteins of the flour to coagulate. Cool down the
mixture
When cool add the eggs slowly, clear mixture after each addition of egg
Scrap bowl down occasionally
Mixture has to have piping consistency, it should be soft, but has to be able to hold
its shape
Depending on products most choux pastry goods are
Baked at 220ºC until golden brown in colour
Place onto cooling wires on removal from oven.
Activity
Using the recipe below, produce Strudel Pastry as directed
B Eggs #1
C Water 100
Total 500
Method:
Tin/tray preparation
Tins and trays used for baking sweet short pastries should be clean and free from foreign
matter.
The nature of this pastry does not require the use of a releasing agent to prevent sticking.
Greasing of tins can lead to shrinkage during baking, being more obvious in the deeper style
pans.
Rolling out or pinning out of short pastry
Shortbread should be blocked into a shape suitable for rolling, and should not be folded, layered
or moulded.
Roll carefully with smooth, even pressure on the pin.
Do not hit or bash down with the pin.
Move the dough piece frequently to ensure adequate dust between it and the table surface
Do not attempt to move large rolled pieces with the hands, but rather, roll tightly
around the pin and move as necessary.
If the dough piece sticks to the table surface during rolling, then continued rolling will
only stretch out the top surface, the under surface being held firmly in place.
Cutting Pastry
When using metal cutters to produce discs from a rolled sheet of pastry, firm pressure
on the cutter or a chopping motion may be used.
A slight twist of the cutter will usually cause the
disc to stick in the cutter, which allows it to be
moved clear of the scrap pastry.
Cut discs should be stacked evenly and not too
high to maintain shape and reduce the possibility
of distortion.
Large discs, such as those for plate pies should be
handled carefully, and not be picked up by the
edge, when cracking or breaking is possible.
Activity
Produce a variety of Sweet Short pastry, using the one of production methods from the
recipes provided.
Observe the formula variations of the recipes, the usage of the different pastries and
their eating qualities.
Activity
Observe a demonstration of the production process for Sweet Short pastry.
Produce Sweet Short pastry as directed.
Frangipane Tartlets
Yield: 10
C Frangipane .500
Total .800
Method:
Roll out sweet paste to 3mm thickness
Line out tartlet or brioche mould
Pipe raspberry jam into each base (only very little)
Fill 2/3 with frangipane
Sprinkle flaked almonds on top
Bake at 180°C until golden brown
Frangipane
For 4 students
A Butter .300
Caster Sugar .300
Lemons Zest 1 each
Vanilla to taste
B Eggs .300
Total 1.250
Method:
Finely grate the zest of the lemon
Cream "A" until light
Add half the quantity of "B" gradually
Mix "C" and add half to "A" and "B"
Add remainder of “B” gradually
Add the remaining flour and almonds and mix until smooth.
Note:
By topping the tart with poached fruit, different flavours and textures are achieved.
This formula for frangipane is also used for the base of upside down cakes.
Fruit As required
D
any fresh and/or poached (600)
TOTALS 1.580
Method:
Roll out sweet paste to 3mm thickness
Line out Flan Moulds
Following resting time “blind bake” bases at 200°C
When cold, brush bases with melted chocolate and 3/4 fill with crème patisserie
Wash, peel and cut fruit
Arrange neatly on top of the crème
Glace with flan gel. Sample recipe follows.
Note:
Toasted nuts may be used to decorate the sides of the flan.
Equipment needed for this exercise:
Rolling pin
Pastry cutters
Metal or aluminium foil moulds 2 – 3cm width
Baking trays
Pots hand balloon whisk
Mixing bowls.
A Milk 1.000
Vanilla Essence .010
Caster Sugar .100
B Eggs .200
Caster Sugar .100
Total 1.460
Method:
Slit the vanilla bean lengthwise, scrape out the seeds and add into a saucepan with
sugar 1; Bring to the boil
Whisk egg-yolk with sugar and add sifted “C”
Add half of the boiling milk into the flour mix whilst stirring
Place all the flour-mix back into the remainder of the boiling milk and bring back to
the boil, until it thickens
Strain crème patissiere through a strainer, sprinkle with caster sugar and plastic
wrap, to prevent a crust from forming.
Note:
In some formulae for crème patissiere the cornflour is replaced with custard powder.
Custard powder is cornflour with yellow food colour and vanilla flavour.
Flan Gel
Ingredients:
Baking Ovens
Measuring Scales
If the product is not consistent then the customer will not be satisfied and will then complain.
Consistency in product manufacture is achieved by the following.
Correct weighing of Ingredients
Formula balance
Bakery products are consistent when formula balance is maintained
Scaling weights accurately
Mixing the dough/batter the same every time
Cutting or weighing to correct size
Moulding to correct shape
Baking the same every time.
These are the skills and technique that will return a consistent bakery product everytime.
After baking the product might need to be cut again into portions.
Standard for measure I cup volume: level to top of cup, not packed.
Consistency of results in baking comes with consistent measurements: WEIGH.
Product characteristics that customers look for come from the following:
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
Appearance is about form and shape. It is
important that all pieces have the same
appearance
Consistency and texture is about how it feels in
the mouth when the customer is consuming the
product
Moisture content adds to the shelf life and
mouth feel of the product
Mouth feel and eating properties.
This is achieved by maintaining consistency of production. Nobody is allowed to move away
from the given formula, shape design.
Pastries
Savoury short pastry and puff pastry need a solid heat in the high temperature range:
180°C – 230°C.
When pastry is used on bottom of pies and quiche a higher heat is recommended to be able to
penetrate the multiple layers of metal or foil and baking tray.
Shortbread or sweet pastry it is recommended that a lower heat setting is used because of the
sugar used in the dough:
160°C- 210°C.
Gentler heat will result in less shrinkage during the baking process.
WORK PROJECT
62 Date Developed: Document No. BPPNCII - 001
CBLM October 2019 Issued by:
Bread and Pastry Production NCII Date Revised:
October 2019
ISCAHM
“Prepare and Produce Pastry Developed by:
ISCAHM - CEBU REVISION # OI
Products”
Performance Objectives:
It is a requirement of this Unit you complete Work Projects as advised by your Trainer. You
must submit documentation, suitable evidence or other relevant proof of completion of the
project by the agreed date.
The student will need to produce a report on three types of pastries that they will be
completing:
Supplies:
Equipment:
NONE
Steps/Procedure:
Assessment Mthod:
Contents:
1. Decorative techniques and rules for garnishing
2. The tools in decorating
3. Tips how to present finished baked products
4. Standard and procedure in pastry and yeast goods
Assessment Criteria:
1. Presented pastries products according to specified techniques involved and proper garnishing.
2. Required and appropriate filling of pastry and yeast goods in accordance with standard recipes
and/or enterprise standards and customer preferences.
3. Finished pastry items according to desired product characteristics
4. presented pastry according to standard and procedures established
Conditions:
Students/Trainees must be provided with the following:
decorative tools:
spatula parchment paper
piping bag
pastry brush
turntable
serrated knife
grater
Methodology:
Lecture/Demonstration
Demonstration /Application
Actual Presentation
Assessment Method:
Oral –recitation
Written examination
Observation checklist
Learning Outcome # 2
Streusel/crumble topping
Item Ingredient Weight (gm) Method
Top the filling with the mixture and bake at 200ºC for 20 – 25minutes.
Activity
Basic fruit mince recipe
Item Ingredient Weight (gm) Method
Fruit pies
Fillings for pies
Apple, plum, blackberry, gooseberry, cherry, red currant,
blackcurrant, rhubarb and dates are examples of fruit which
may be used in pies.
The fruit filling should be 500g of which not more than 60g is
juice. Alternatively, 250g of solid fruit and 120g of juice
thickened with pre-gelatinised starch could be used.
Additional ingredients may be added to enhance the flavour of the filling. These may include
fruit such as apple and rhubarb, dried fruit such as sultanas or use of spices such as ginger.
Pre-gelatinised starch
Canned apple is unsweetened, and the addition of sugar alone
results in a very wet and sloppy filling which is not suitably
stable as a pie or slice filling.
Activity
Using the apple filling for apple pie or an alternative filling, liberally top with the crumble
mixture.
Bake at 200°C until the mixture is golden brown and has formed a crust.
Make up procedure
Produce 1
Pin the finished paste out 2.5mm in thickness and cut into strips 110mm wide
Using a large plain tube, pipe the meat filling along the top edge of the strips
Wash the bottom edge of the strips with water and roll over to enclose the filling. Ensure
that the seam is directly underneath
Bring all the rolls close together and mark into 100mrn lengths
Cut, egg wash and place onto prepared baking sheets
Bake at 220°C for 15 – 20minutes
Remove from baking tray onto a cooling wire.
Make up procedures
Roll out puff pastry to a thickness of 5mm
Cut 12 discs at 18cm in diameter
Wash half of each disc with water
Divide the filling mixture between the discs
Fold over and seal edges
Egg wash and snip with scissors
Place onto lightly greased baking tray—care should be taken not to have them too dose
together
Bake at 220°C for approximately 20 minutes
Remove from baking tray onto a cooling wire.
Student needs to produce 500gm of flour into a savoury short pastry or 500gm ¾ puff pastry
using English method to complete these English pasties
Price
Item % Weight (gm) Method Price Unit
(KG)
2 .500 Water
.250 Flour
to colour Blackjack, Parisienne
Essence
Total Weight
Activity
Produce a quantity of spinach filling
Process into spinach triangles using commercially produced filo pastry, bake and finish as
directed.
Yield: 16 pieces.
Required:
Spanakopita Filling
Price
Group Weight (gm) Method Price Unit
(KG)
Total Weight
Spinach filling
Fold pastry to form an elongated rectangle approximately 10.5cm x 23.5 cm
Place 40-50 grams filling on both bottom right corner of sheet
Fold corner over to form a triangle
Repeat till all pastry is used up
It will result in a filling which is enclosed in a laminated pastry.
Final Shape
Fondant Icing
Is applied to many puff pastry items; it can be applied thick or very thinly.
The end result should be that it has a shine and is touch dry when it cools to room temperature.
This is achieved by correct tempering.
Glazes
Glaze is a term used to describe a covering that highlight a product to catch the eye of the
consumer and entice them to consume the product.
A glaze should protect the product from things like migrating moisture from inside the product
and from outside air making the product soft.
It will also add flavour and eye appeal to the product.
Gum Arabic that is used on gingerbreads and heavy honey breads like Basel leckerli will on add
shine. There is no flavour added.
Decorations
Decorations can be many things:
Roasted nuts
Items made of another ingredient like sugar and
coloured; non-pariels
Smaller baked pastry added to product after main
product is baked.
Icing sugar
Icing sugar sifted over baked pastries after they have been
removed from the oven can be used as a glaze.
Icing sugar applied before baking will caramelise in the high
baking temperature and leave an appealing shine to the
cooled product.
WORK PROJECT
Performance Objectives:
It is a requirement of this Unit you complete Work Projects as advised by your Trainer. You
must submit documentation, suitable evidence or other relevant proof of completion of the
project to your Trainer by the agreed date.
Supplies:
Equipment:
NONE
Steps/Procedure:
Assessment Mthod:
1. The student will need to produce a diagram of a pastry that they will
be decorating.
A brief history of the style will need to be presented
Define the ethnic origin of the pastry
Does it have any significance about it? Special occasions, festival
time.
Contents:
1. Different kinds of packaging materials to be used
Assessment Criteria:
1. Used packaging materials according to types, kinds and classification of pastry
and other bake products
2. Determined shelf-life of pastries and other baked products
3. Stored pastry products according to established standards and procedures
4. Selected packaging are used for the appropriate preservation of product
freshness and eating characteristics
Conditions:
Methodology:
Lecture/Discussion
Demonstration/application
Actual presentation
Assessment:
Oral-recitation
Written examination
Direct observation
Learning Outcome # 3
STORE PASTRIES
WORK PROJECT
Performance Objectives:
It is a requirement of this Unit you complete Work Projects as advised by your Trainer. You
must submit documentation, suitable evidence or other relevant proof of completion of the
project to your Trainer by the agreed date.
The student will need to present a report on the following points
Supplies:
Equipment:
Steps/Procedure:
Assessment Mthod:
Criteria YES NO
1. What temperature are you going to store your finished pastries and cake
product?
You need to cite standards and explain why these standards are
being implemented
Students can use photographic evidence to demonstrate how this
will be implemented
Beranbaum, Rose Levy: 2009; Rose's Heavenly Cakes; Houghton Mifflin Harcourt;
Boyle, Tish; 2006; The Cake Book; Houghton Mifflin Harcourt
Bullock-Prado, Gesine; 2013; Bake It Like You Mean It: Gorgeous Cakes from Inside Out; Stewart,
Tabori and Chang
Editors of Martha Stewart Living ; 2013; Martha Stewart's Cakes: Our First-Ever Book of Bundts,
Loaves, Layers, Coffee Cakes; Clarkson Potter
Kasne, Karen; 2011; Extraordinary Cakes: Recipes for Bold and Sophisticated Desserts; Rizzoli
Maree, Aaron; 1995; Cakes, Tortes and Gateaux of the World: Exotic and Delightful Recipes, Icings,
Toppings and Decorations; Cassell Illustrated
Mörwald, Toni; Austrian Desserts: Over 400 Cakes, Pastries, Strudels, Tortes, and Candies;
Skyhorse Publishing
Rowe, Anna; 2013; TOP 30 Easy And Delicious Cake Recipes; Amazon Digital Services
Rettke, Amanda; 2014; Surprise-Inside Cakes: Amazing Cakes for Every Occasion; William Morrow
Cookbooks
Richardson, Julie; 2012; Vintage Cakes: Timeless Recipes for Cupcakes, Flips, Rolls, Layer, Angel,
Bundt, Chiffon, and Icebox Cakes for Today's Sweet Tooth; Ten Speed Press
_____________________________________________________________________________________________________
_____________________________________________________________________________________________________
_____________________________________________________________________________________________________
_____________________________________________________________________________________________________
_____________________________________________________________________________________________________
_____________________________________________________________________________________________________
_____________________________________________________________________________________________________
_____________________________________________________________________________________________________
_____________________________________________________________________________________________________
_____________________________________________________________________________________________________
_____________________________________________________________________________________________________
_____________________________________________________________________________________________________
2.1 Prepare a variety of fillings and coating/icing, glaces and decorations for
cakes.
Error! Reference source not found. prepare and produce pastries and fillings
Trainee name:
Trainer name:
Qualification: BREAD AND PASTRY PRODUCTION NC II
Yes No N/A
During the demonstration of skills, did the candidate:
Demonstrated ability to produce a range of specialist bakery
products, both sweet and savory according to establishment
standards and procedures.
Candidate name:
Name of third party: Contact no.
Position:
Relationship with □ employer □ supervisor □ colleague □ other
candidate:
Please specify ________________________________________________
Please do not complete the form if you are a relative, close friend or have a
conflict of interest]
We are seeking your support in the judgment of this candidate’s competence. Please answer these
questions honestly as a record of the candidate’s performance while working with you. Thank you
for your time.
Comments regarding candidate performance and experience
I can verify the candidate’s ability to: Yes No Not Comments to support my
sure
(tick the correct response] responses:
Check the availability of all resources
□ □ □
required for training.
Identify alternative resources for
□ □ □
contingency measures.
Identify and arrange appropriate training
□ □ □
locations according to training needs.
□ □ □
□ □ □
Third party signature: Date:
Send to: