CBLM For TM 1 Uc3

COMPETENCY-BASED LEARNING MATERIAL
Sector: TOURISM
Qualification Title: BREAD AND PASTRY PRODUCTION NCII
Unit of Competency: PREPARE AND PRODUCE BAKERY PRODUCTS
Module Title: PREPARING AND PRODUCING BAKERY PRODUCTS
CAGAYAN DE ORO (BUGO) SCHOOL OF ARTS AND TRADES

Bugo, Cagayan de Oro City
Date developed: Document No. BPP

CBLM
12/13/20
Bread and Pastry Production NCII Issued by:
Date Reviewed:
Developed by: PAGE
“Preparing and Producing Bakery
KIESSY JANE S. REVISION #
Products”
DONQUE
HOW TO USE THIS COMPETENCY-BASED LEARNING
MATERIAL
Welcome to the module in BREAD AND PASTRY PRODUCTION NCII

QUALIFICATION. This module contains training materials and activities for
you to complete.
The unit of competency “Prepare and Produce Bakery Products”
contains knowledge, skills and attitude required for TRAINEES.
You are required to go through a series of learning activities in order
to complete each learning outcome of the module. In each learning outcome
contains Information Sheets, Self-checks, Task Sheets and Job Sheets.
You need to follow these activities on your own. If you have questions, don’t
hesitate to ask your facilitator for assistance.
The goal of this course is the development of practical skills in
supervising work-based training. Tools in planning, monitoring and
evaluation of work-based training shall be prepared during the workshop to
support in the implementation of the training program.
This module is prepared to help you achieve the required competency
in “BREAD AND PASTRY NCII”.
This will be the source of information for you to acquire knowledge
and skills in this particular competency independently and at your own
pace, with minimal supervision 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 module 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.
A certificate of achievement will be awarded to you after passing the

evaluation. You must pass the institutional competency evaluation for this
competency before moving to another competency.
BREAD AND PASTRY PRODUCTION NCII
CBLM
12/13/20
Date Reviewed:
Developed by: PAGE
Products”
DONQUE
COMPETENCY-BASED LEARNING MATERIALS
List of Competencies
No. Unit of Competency Module Title

Code
Preparing and
1 Prepare and Produce Bakery Producing Bakery TRS741379
Products Products
Prepare and Produce Pastry Preparing and Producing

2 TRS741380
Products Pastry Products
Preparing and
Prepare and Present Gateaux,
3 Presenting Gateaux, TRS741342
Tortes and Cakes
Tortes and Cakes
Prepare and Display Petits Preparing and

4 TRS741344
Fours Displaying Petits Fours
5
Present Dessert Presenting Petits Fours TRS741343

CBLM
12/13/20
Date Reviewed:
Developed by: PAGE
Products”
DONQUE
MODULE CONTENT
QUALIFICATION TITLE: Bread and Pastry Production NCII
UNIT OF COMPETENCY: Prepare and Produce Bakery Products
MODULE TITLE: Preparing and Producing Bakery Products
MODULE DESCRIPTION:
This module deals with knowledge and skills required by bakers and
pastry cooks (patissiers) to prepare and produce a range of high-quality
bakery products in commercial food production environments and
hospitality establishments.
NOMINAL DURATION: 20 hours
LEARNING OUTCOMES:
At the end of this module you MUST be able to:
1. Prepare bakery products
2. Decorate and present bakery products
3. Store bakery products
ASSESSMENT CRITERIA:
1. Required ingredients are selected, measured and weighed according to
recipe or production requirements and established standards and
procedures.
2. A variety of bakery products are prepared according to standard
mixing procedures/formulation/recipes and desired product
characteristics.
3. Appropriate equipments are used according to required bakery
products and standard operating procedures.
4. Bakery products are baked according to techniques and appropriate
conditions; and enterprise requirement and standards.
5. Required oven temperature are selected to bake goods in accordance
with the desired characteristics, standard recipe specifications and
enterprise practices.
6. A variety of fillings and coating/icing, glazes and decorations for
bakery products are prepared according to standard recipes,
enterprise standards and/or customer preferences.
7. Bakery products are filled and decorated, where required and
appropriate, in accordance with standard recipes and/or enterprise
standards and customer preferences.

CBLM
12/13/20
Date Reviewed:
Developed by: PAGE
Products”
DONQUE
8. Bakery items are finished according to desired product
characteristics.
9. Baked products are presented according to established standards and
procedures.
10. Bakery products are stored according to established standards and
procedures.
11. Packaging are selected appropriate for the preservation of product
freshness and eating characteristics.

CBLM
12/13/20
Date Reviewed:
Developed by: PAGE
Products”
DONQUE
Learning Outcome Summary
DECORATE AND PRESENT

LEARNING OUTCOME NO. 2
BAKERY PRODUCTS
CONTENTS:
1. Bakery Product Fillings

2. Bakery Products Decorating Techniques
3. Characteristics of a Desirable Bread
4. Presenting Bakery Products
ASSESSMENT CRITERIA:
1. A variety of fillings and coating/icing, glazes and decorations for

bakery products are prepared according to standard recipes,
enterprise standards and/or customer preferences
2. Bakery products are filled and decorated, where required and
appropriate, in accordance with standard recipes and/or enterprise
standards and customer preferences
3. Bakery items are finished according to desired product
characteristics
4. Baked products are presented according to established standards
and procedures.
CONDITIONS:
The participants will have access to:

1. Personal protective equipment
2. Baking utensils, tools and equipments
3. Working area
4. CBLM
ASSESSMENT METHOD:
1. Written test
2. Oral questioning
3. Performance Test

CBLM
12/13/20
Date Reviewed:
Developed by: PAGE
Products”
DONQUE
Learning Experiences
Learning Outcome No. 2

Decorate and Present Bakery Products
LEARNING ACTIVITIES SPECIAL INSTRUCTIONS

1. Read: Information Sheet 1.2-1 on Types of Read and understand the
Bakery Fillings information sheet. After
reading, answer the self-
check.
2. Answer: Self-check 1.2-1 After answering the self-
check, compare the answers
to the answer key.
3. Perform: Job Sheet 1.2-1 Job sheets will help you

practice your skills.
You may refer to the

performance criteria
checklist as your guide to
evaluate your work as you
are practicing your skill.
Evaluate your own work

using the performance
criteria. When you are ready,
present your work to your
trainer for final evaluation
and recording.
If you have questions about

the use of the matrix, do not
hesitate to ask your trainer.
4. Read: Information Sheet 1.2-2 on Bakery Read and understand the

Products Decorating Techniques information sheet. After
check.
5. Answer: Self-Check 1.2-2 After answering the self-
to the answer key.
6. Perform: Job Sheet 1.2-2
7. Read: Information Sheet 1.2-3 on Read and understand the

Techniques in Finishing Bakery Products information sheet. After

CBLM
12/13/20
Date Reviewed:
Developed by: PAGE
Products”
DONQUE
check.
8. Answer: Self-Check 1.2-3 After answering the self-
to the answer key.
9. Perform: Task Sheet 1.2-3
10. Read: Information Sheet 1.2-4 on Read and understand the

Standards and Procedures in Presenting information sheet. After
Bakery Products reading, answer the self-
check.
11. Answer: Self-check 1.2-4 After answering the self-
to the answer key.
After successfully completing

all the activities for this L.O
2: Decorate and Present
Bakery Products, you are
ready to proceed to the next
L.O 3: Store Bakery
Products.

CBLM
12/13/20
Date Reviewed:
Developed by: PAGE
Products”
DONQUE
Information Sheet 1.2-1
Bakery Product Fillings
Learning Objectives:
After reading the INFORMATION SHEET, you must be able to:
1. Identify the various fillings of bakery products;
2. Prepare powdered sugar glaze;
3. Appreciate the importance of fillings in bakery products.
Bakery Fillings
Bakery fillings are bake stable ready to use fillings used to enhance
the taste and flavours of your cakes, cookies, pies, puffs, donuts and more.
Bakery fillings shall help you enhance the texture, taste and appearance of
your baked creation. They help you infuse more taste and vibrancy to the
dish.
Advantages of Using Bakery Fillings

 Bake Stable – they don’t ooze out while baking
 Consistent Taste – help you retain the taste of your creation for repeat
order
 Long Shelf Life – bakery fillings comes with 12 to 24 months shelf-life.
 Easy and Cost Effective – readily-available and convenient to use
Types of Bakery Fillings

 Frostings
 Ganache
 Fruit-based Fillings
 Nut and Seed-based Fillings
 Jellies and Glazes
 Icings
 Fondant
 Savory Fillings

CBLM
12/13/20
Date Reviewed:
Developed by: PAGE
Products”
DONQUE
1. Frostings
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.
How to Make Swiss Butter Cream
Ingredients
 3 pcs eggs
 100 g sugar
 225 g butter
 5 g vanilla extract
Method
 Combine sugar and egg whites in a bowl stirring until the sugar
dissolved.
 Place on a barely simmering hot water bath, whipping
constantly until the temperature reaches 70 degree Celsius.
 Transfer onto a mixing bowl fitted with a wire whisk
attachment, whip until stiff peak, replace attachment to paddle,
beating to medium speed until cold, gradually add butter in
medium speed until smooth and creamy.
2. Ganache
Is a basic pastry component made up
of only two ingredients: melted chocolate
and cream utilized for a wide variety of uses.
This rich chocolatey mixture is incredibly
versatile and can be use to make chocolate
truffles, dessert sauces, cake fillings, icings,
whipped frostings and glazes.
The combination of cream and chocolate creates a very rich and
intensely chocolate mixture. A basic ganache mixture can also be
flavoured in a variety of ways. The cream can be steeped with herbs or
spices, and extracts can be added into the final mixture.
Ganache is a 1:1 mixture of chocolate and warm cream, stirred
until smooth, silky and shiny.
How to Make Chocolate Ganache
Ingredients
CBLM
12/13/20
Date Reviewed:
Developed by: PAGE
Products”
DONQUE
1. Heavy Cream or Heavy Whipping Cream
Do not use half-and-half, whole milk, or any other liquid
because the ganache won’t set up properly. For a non-dairy
alternative, use canned coconut milk.
2. Pure Chocolate
You can use semi-sweet chocolate(recommended), bittersweet
chocolate, milk chocolate, or white chocolate.
Procedure
1. Place finely chopped chocolate into a heat-proof or glass metal
bowl.
2. Heat cream on the stovetop until just simmering. If it’s boiling, the
cream is too hot and could separate or even burn the chocolate. Once
you see little simmers around the edges, turn off the heat and
immediately pour the warm cream over the chocolate.
3. Let the two sit for a few minutes before stirring.
4. Stir until smooth.
NOTE:
 Chop the chocolates as fine as possible. The finer you chop the
chocolate, the quicker it melts with the cream. If the chocolate
is in large chunks, it won’t fully melt.
 Pour the warm cream over the chopped chocolate and let it sit
before stirring. After you pour the warm heavy cream over the
chopped chocolate, let it sit for a few minutes. During this time,
the chocolate will soften and begin to melt which means that
you won’t need to over-stir it.
3. Fruit-based Fillings
As well as adding sweetness, fruit pastes are used for functional
and health benefits. There are many fruits
that can be cooked into a filling for cakes
that will provide the cake with an extra
special flavour. Some of the common fruits
used are strawberries, blueberries,
raspberries, peaches, apricots, and
rhubarb.
Apple Filling Recipe

1. Peel the apples and slice.
2. Put the sliced apple in the pan
and add a bit of water, sugar and cinnamon.
CBLM
12/13/20
Date Reviewed:
Developed by: PAGE
Products”
DONQUE
3. Once tender, add a bit of cornstarch to thicken up the apple
filling.
4. Once cooked, let it cool and refrigerate to keep its freshness.
Pineapple Filling Recipe
Ingredients
 2 eggs
 ½ cup melted butter
 1 cup crushed pineapple with juice
 1 tsp vanilla extract
Procedure
1. Beat eggs slightly
2. Add butter and sugar. Beat smoothly.
3. Stir in pineapple and vanilla.
4. Nut and Seed-Based Fillings

These are often ground to a very fine particle size or made into a
spread, such as the popular chocolate hazelnut spread. These plant-
based ingredients provide color, flavour, texture and nutrition in the
form of fiber, protein, healthful fats,
vitamins, minerals or antioxidants that
appeal to the growing number of health-
and-wellness-seeking consumers who
want more out of every bite.
Healthy Nuts and Seeds for fillings

 Almonds. Provides your body with a
healthy blast of protein, which can get
your metabolism moving.
 Walnuts. Nuts that are good for the brain. It has healthy dose of
Omega 3 Fatty Acids, which are thought to give your brain a healthy
boost.
 Flaxseed. These seeds contain protein, Omega 3 fatty acids, and
a lot of fiber. Eating fiber can make you feel fuller longer and it can
also help to regulate digestion.
 Sunflower seeds. Contains high amounts of Vitamin C, which is
a very strong immune boosting vitamin.
5. Jellies

CBLM
12/13/20
Date Reviewed:
Developed by: PAGE
Products”
DONQUE
Can be purchase readily. Stir it to soften, or heat with a little
amount of liquid if it’s too thick, and strain to remove the seeds. It can be
used as filling alone or in combination with other fillings such as butter
cream. Refrigerate after opening.
Strawberry Jam Filling
Ingredients
 4 cups mashed strawberry
 2.5 cups sugar
 3 oz strawberry-flavored gelatine
Procedure
1. Stir together strawberries and sugar
in a large saucepan, let it stand for
30 minutes.
2. Bring strawberry mixture to a boil
over medium heat, boil for 5
minutes.
3. Remove from heat, and stir in
gelatine until dissolved.
4. Cool completely. Cover and chill for at least 8 hours.
6. Glazes
Glaze is a mixture of sugar and liquid thin enough to be poured
about the consistency of thin corn syrup. Glazes are used to coat fruit
cakes, cupcake, breads and pieces of cake.
 Powdered sugar glaze
Ingredients:
 2 cups powdered sugar
 1 tsp vanilla
 3-4 tbsp milk
Procedure
1. In a bowl, combine all
ingredients until smooth,
adding enough milk for
desired glaze consistency.
 Chocolate Glaze – Using the
ingredients above, just add 2 oz.
unsweetened chocolate, melted

CBLM
12/13/20
Date Reviewed:
Developed by: PAGE
Products”
DONQUE
 Coffee Glaze – Substitute hot water for milk. Dissolve 1 tsp
instant coffee granules or crystals in the hot water.
 Lemon Glaze – Substitute 2tbsp lemon juice for part of milk and
add 1 tsp grated lemon peel.
 Maple Glaze – Add ½ tsp maple extract or flavour.
 Orange Glaze – Substitute orange juice for milk and add 1 tsp
grated orange peel.
 Sugar Syrup - This is a mixture of sugar and water that boiled

together and can be a perfect piece for glazing bakery products.
This liquid substance has all the same sweetness of granulated
sugar. To make thick or rich sugar syrup, mix a ratio of 1 part
water to 1 part of sugar.
7. Icings
A combination of confectioner’s sugar and liquid (cream, milk,
citrus juice) mixed to a smooth consistency that’s thick enough to coat
the surface of a bakery product but thin enough to spread into a
completely smooth, almost paddle-like layer.
Royal icing is the most popular kind of icing for detailed cookie
decorating. It contains confectioner’s sugar and liquid, with the
addition of egg whites or meringue powder, which gives the icing more
stability and allows it to dry to a hard, shiny finish.
Royal Icing
Ingredients
 4 confectioners’ sugar
 5 tbsp warm water
 4 egg whites
 1 tsp lemon extract
Procedure
1. Beat egg whites in a clean, large

bowl with mixer at high speed
until foamy.
2. Gradually add sugar and lemon extract.
3. Beat at high speed until thickened.
8. Fondant
Fondant is a fun and versatile medium for covering and decorating
cake or any bakery product. You can use fondant to cover a cake, make
CBLM
12/13/20
Date Reviewed:
Developed by: PAGE
Products”
DONQUE
little figurines or cut out decorations for cakes, cupcakes and cookies.
For assembling figurines and fondant decorations, you can use water
or butter cream frosting to adhere pieces together. Fondant will also start
to dry as it sits out. If you want your fondant decorations or figurines to
be hard, make them at least two days ahead of time and let them sit at
room temperature to dry.
Marshmallow Fondant Recipe
Ingredients
 12 2/3 cup mini marshmallows
 1 ½ tsp water
 2 cups powdered sugar (sifted)
 vegetable shortening (for kneading)
 Icing color (optional)
Tools
 Rolling pin
 Microwave
Procedure
 Combine the marshmallows and 1 ½ tsp water in a large
microwave-safe bowl. Microwave for 30 sec. Intervals, stirring in
between each, until melted and smooth, about 1 ½ mins.
 Add ¾ of confectioners’ sugar into the marshmallow mixture and
stir to combine.
 Once the mixture becomes too stiff to stir, grease your counter and
hands with shortening and dump the mixture onto the counter.
 Knead, adding the remaining quarter of confectioners’ sugar, a
little at a time, until the fondant is very smooth, not sticky and
holds its shape into a ball without relaxing.
 Use right away or grease it lightly with additional shortening, wrap
tightly in plastic wrap and store in an airtight plastic bag or
container at room temperature for up to several days.
9. Savory Fillings

CBLM
12/13/20
Date Reviewed:
Developed by: PAGE
Products”
DONQUE
 Siopao Asado Filling
Ingredients
 3 tbsp lard or shortening
 2 pounds pork chopped into
small pieces
 2 tbsp cornstarch diluted in
¼ cup water
 2 tbsp garlic, minced
 1 large onion, minced
 4 tbsp sugar
 4 tbsp soy sauce
 3 tbsp oyster sauce
Procedure
1. Heat the shortening in a pan
2. Saute the garlic and onions
3. Stir in the pork and cook until the color of the outer part
turns light brown.
4. Add the soy sauce, oyster sauce and sugar and then mix
the ingredients well. Simmer the mixture for about 40
minutes.
5. Put the diluted corn starch and mix until the texture of
the sauce becomes thick then set it aside.
 Empanada Pork Filling
Ingredients
 1 tbsp olive oil
 1 ½ onion, finely chopped
 2 cloves garlic, finely
chopped
 1 pound lean ground pork
 1 tbsp soy sauce
 ¼ cup diced carrot
 ½ cup diced potato
 ½ cup frozen green pea
 2 tbsp oyster sauce
 ¼ cup raisins
 Salt and pepper to taste
 3 hard boiled eggs, peeled and sliced
Procedure

CBLM
12/13/20
Date Reviewed:
Developed by: PAGE
Products”
DONQUE
1. In a skillet, heat oil over
medium heat. Add onion and
garlic and sauté for 2 minutes
or until onion has browned
and softened.
2. Add ground pork and sauté for

2-3 minutes or until meat is
no longer pink.
3. Stir in soy sauce, carrot, potato and frozen green peas.

Cover and cook for 5 minutes or until vegetables are
cooked.
4. Add oyster sauce and raisins; mix thoroughly. Season

with salt and pepper to taste. Set aside and cool
completely.
 Spanish Bread Filling
Ingredients
 ¼ cup butter
 2 tsp flour
 1/8 cup water or milk
 ½ cup brown sugar
 ½ cup bread crumbs
 1/8 tsp salt
 ½ tsp vanilla
Procedure
1. In a saucepan over medium-low heat, melt butter until
bubbly.
2. Add the flour and ¼ cup bread crumbs and mix well.
3. Once it boils, add water/milk, sugar, salt and rest of
breadcrumbs.
4. Cook until it gets thick.
5. Remove from heat and continue stirring unitl it forms a
thick paste-like texture.
 Pan de Coco Filling

The filling is made with freshly-grated coconut meat.
CBLM
12/13/20
Date Reviewed:
Developed by: PAGE
Products”
DONQUE
Ingredients
 1 pc young coconut (grated)
 1 cup brown sugar
 1 cup milk or coconut milk
 1 cup water
 3 tbsp butter
 1 tbsp flour dissolved in ¼ cup milk
 1 tsp vanilla
Procedure
1. Combine all ingredients and cook over low heat.
2. Bring to a simmer and cook until liquid is mostly
absorbed.
3. Stir regularly until thick and sticky.
4. Remove filling from heat and allow to slightly cool.

CBLM
12/13/20
Date Reviewed:
Developed by: PAGE
Products”
DONQUE
Self-Check 1.2-1
MATCHING TYPE
INSTRUCTION: Match Column A with Column B. Write the letter of the
correct answer on the space provided before each number.
COLUMN A COLUMN B
1. Most well-known of cake frostings, mainly a. fruit-based fillings
made of butter and icing sugar whipped
together until fluffy.
2. This rich chocolatey mixture is incredibly b. Butter cream

versatile and can be use to make chocolate
truffles, dessert sauces, cake fillings, icings,
whipped frostings and glazes.
3. As well as adding sweetness, fruit pastes c. Frostings

are used for functional and health benefits.
4. These are often ground to a very fine particle d. ganache

size or made into a spread, such as the
popular chocolate hazelnut spread.
5. It is composed of 80% icing sugar with 20% e. Nut & Seed-based

fat ratio and 5% water. fillings

CBLM
12/13/20
Date Reviewed:
Developed by: PAGE
Products”
DONQUE
Answer Key 1.2-1
1. B
2. D
3. A
4. E
5. C

CBLM
12/13/20
Date Reviewed:
Developed by: PAGE
Products”
DONQUE
JOB SHEET 1.2-1
Title: Prepare a Powdered Sugar Glaze
Performance Objective: Provided with needed materials, you should be
able to prepare a powdered sugar glaze.
Supplies/Materials: mixing bowl, wire whisk, sifter, measuring cup and
spoon, confectioners’ sugar, milk, vanilla extract
Equipment:
Steps/Procedure:
1. Wear your PPE
2. Prepare and organize all tools/supplies needed.
3. Using a sifter, sift the powdered sugar to remove any clumps.
4. Use a measuring cup/spoon to accurately measure the needed
ingredients according to recipe.
5. Place the sugar in a bowl and start adding milk and vanilla gradually.
6. Gradually whisk the liquid into the sugar until smooth icing forms.
7. Add additional milk by teaspoonful until you reach a thick
consistency.
Assessment Method:
Demonstration
Performance Criteria Checklist

CBLM
12/13/20
Date Reviewed:
Developed by: PAGE
Products”
DONQUE
Performance Criteria Checklist 1.2-1
CRITERIA YES NO
1. Are appropriate PPE used?
2. Are the needed tools/supplies prepared and organized?
3. Is the powdered sugar sifted?
4. Are the ingredients measured accurately using measuring
cups/spoons?
5. Are the milk and vanilla added gradually to the powdered
sugar?
6. Is the liquid whisk gradually to the powdered sugar?
7. Is the mixture develops into thick consistency?
8. Is the work completed successfully and no complications?

CBLM
12/13/20
Date Reviewed:
Developed by: PAGE
Products”
DONQUE
Bakery Products Decorating Techniques

1. Identify the techniques in decorating bakery products;
2. Decorate a cupcake using powdered sugar glaze;
3. Value own’s creativity and uniqueness.
Decorating Bakery Products

Besides maintaining the consistency of bakery product, as a pastry
chef, you should know how to make an ‘eye catching’ bakery product,
because customers are usually interested with the product look. If they like
the taste, they will probably purchase the same thing in the future.
For that reason, it is important to decorate the bakery product
properly. Decoration of bakery products is varied. It may be as simple as a
sugar syrup glaze to add shine to the product.
Glazing Yeast Products

Yeast goods are glazed to add eye appeal and enhance the flavour of
the finished product. Glazing can be simple; using sugar syrup; or complex
using icings roasted nuts and colored fruits. Glazes often consist of liquid
ingredients, such as oil, milk, water, honey, egg, among others, that are
brushed onto the dough to provide an attractive finish.
Most glazes are applied to the dough before baking, but some recipes
call for the glaze to be applied after the bread is baked. Glazes add flavour,
provide an attractive finish on the bread, and add moisture.
 A glaze is usually applied with a soft pastry

brush prior to baking.
 Some glazes, such

as egg or honey, have an adhesive property.
When applying these glazes to breads
baked in a loaf pan, it is important to keep
the glaze away from the sides of the pan to
prevent the bread from sticking to the pan.
The adhesive nature of the glaze may also prevent the dough from
CBLM
12/13/20
Date Reviewed:
Developed by: PAGE
Products”
DONQUE
properly expanding while baking if too much of the glaze is applied
along the edges of the pan.
 An egg wash glaze is one of the most common

glazes for breads, resulting in a golden crust
and because of its adhesive properties, allows
other toppings to easily adhere to the surface
of the dough.
 Glazes such as olive oil can be

applied after baking to soften the crust and
to provide a richer flavour.
Toppings
Often consists of dry ingredients, such as seeds, grains, nuts, cheese,
herbs, sugar or salt, that are sprinkled on the dough, providing added
flavour and creating a decorative quality.
 Using your fingers, simply sprinkle the

ingredients over the surface of bread loaves
or rolls prior to baking.
 A sieve or flour duster can be

used to dust the surface when using
powdered ingredients such as flour.
 Some toppings may be easiest to apply using a

spoon.
 For ease of application, rolls and

buns can be rolled or pressed into certain
toppings before the proofing stage. This
method works well using seeds or grains as
toppings.
Fondant Frosting
CBLM
12/13/20
Date Reviewed:
Developed by: PAGE
Products”
DONQUE
For assembling figurines and fondant decorations, you can use water
or butter cream frosting to adhere pieces together. Fondant will also start to
dry as it sits out. If you want your fondant decorations or figurines to be
hard, make them at least two days ahead of time and let them sit at room
temperature to dry.
How to Color Fondants
 Add color to your fondant by adding a little of either of the two food
colorings: gel food coloring or color right concentrated food colouring.
 Make sure to wear food-safe gloves to mix in the color so it doesn’t
stain your hands. You can also mix more than one color of fondant to
get a whole rainbow of shades.
 Add a small amount of dark teal fondant to white fondant to get a
lighter teal, or combine red and blue fondant for purple.
 For super rich colors, like black or red, you may need to add quite a
bit of color to get the shade you need.
How to Cover a Cake with Fondant

 To get a nice, clean finish to your fondant cake, make sure you frost
your cake smooth with a thin layer of buttercream frosting before
covering it with fondant. This will prevent any imperfections on your
cake from poking through the fondant.
 If you’re using a lighter shade of fondant, frost your cake with white
buttercream. Using white buttercream is a good rule all around unless
you’re using black fondant, in which case chocolate frosting works
just as well.
 Any excess fondant on the base of your cake should be cut off with a
knife or fondant trimmer.
How to Store Fondant
 Fondant tends to dry quickly, so be sure to keep it covered or wrapped

in plastic wrap when not being used.
 After decorating, roll unused fondant into a ball and coat with a thin
layer of solid vegetable shortening to prevent drying.
 Wrap tightly in plastic wrap and store at room temperature in an

airtight container.
Fillings
Cakes, sponges and biscuits may be filled or sandwiched together with
a variety of different fillings, this aids to the finish of the dish.
CBLM
12/13/20
Date Reviewed:
Developed by: PAGE
Products”
DONQUE
1. Swiss Butter Cream
Slice cooled products like buns and donuts and pipe whipped cream
into center. These product needs to be stored in controlled environment as
the cream melts in warm environment and can have unacceptable bacterial
growth if not controlled.
2. Nut Fillings
Make into paste with sugar and spices then spread to yeast products.
3. Jelly/Jams
Apply to top of fruits after baking bakery products.
 Ways of Shaping a Bread with Fillings

1. Swirl – works best for fillings that can endure some heat since
part of it will be exposed to the oven heat.
2. Rolls – works great for protecting your fillings well by rolling

them completely within the dough. They couldn’t be too liquid
or fatty since all of that will remain within your dough.
3. Encasing – works best for sturdy fillings that can cook within
the enclosure.
4. Mixed within the dough – protects the fillings well and will give
the most homogeneous distribution of your filling.
Garnishing
It is the way of decorating the food or beverage so that it is
aesthetically appealing for the guests/customers. Garnishing also
harminizes color, food, flavour and tastes of the main dish.
Chopped herbs, leafy vegetables, twirls of carrots, fruit glaze, chopped
nuts, seedless berries, and lemon zest or slices are used for garnishing.
Guidelines for Garnishing
Taste does not depend on the palate alone, rather, it is a combination
of different sensory delights. Aroma and visual effects play a significant role
in how good bread taste.
 Garnishes should be edible and adds nutritional value
CBLM
12/13/20
Date Reviewed:
Developed by: PAGE
Products”
DONQUE
 Garnishes should enhance the food with color, not overpower it.
 Garnishes should appear natural, fresh and dainty- do not overwork
 All garnishes should be suitable in character and size to the bread
 The flavour of the edible garnishes should be in keeping with the food
 A few small groups of garnish are often more attractive than a
continuous decorative scheme
 A garnish should be neatly arrange to enhance the bread
 Colors should harmonize
 Garnishes need not to be expensive
 The setting must be viewed as a whole. A harmonious platter
arrangement can be ruined if they clash with the table color scheme
or lighting of the room.
 For best results, keep your garnishing tools in good condition.
Tools for Garnishing
 Vegetable peeler – Makes decorative carrot and chocolate curls
 Butter cutter – makes marble sized balls of butter
 Zester – removes small strips of citrus peels or colourful vegetables or
fruits
 Melon baller – scoop put ball of cheese, potatoes, butter and melons
 Tournee knife – form oblong vegetables with 7 sides and blunt ends,
football shaped
 Channel knife – pare strips of peel from citrus fruits and thin groves
from carrots and cukes.
 Channel knife – strips and grooves
 Decorating spatula – create designs on soft food like cheese, butter
and icing
 Paring knife – crave fruits and vegetables
Slashing or Scoring
Scoring is slashing the dough with a blade or a sharp knife to allow it
to expand during baking. The purpose is primarily to control the direction in
which the bread will expand during “oven spring”. Scoring is a way of
making shallow cuts in the tops of the unbaked bread dough right before
baking it.
Scoring is a way of controlling where these
ruptures occur, so that the gas can escape without
destroying the bread. Not only does scoring help
produce good bread, it also allows you to give a
unique and decorative touch to each loaf. By
slashing a particular pattern in the top of the loaf,

CBLM
12/13/20
Date Reviewed:
Developed by: PAGE
Products”
DONQUE
you can produce a striking, artistic effect that makes your loaves look like
they were baked by a professional.
 Make sure your blade or knife is very sharp

 Make swift and confident slashes, but at the same time be gentle
 Let the knife do the work. Don’t press down the dough
 Wet the blade in water between slices (specially when dough is sticky)
 Draw the pattern you want to make on paper before you use it on your
bread.


CBLM
12/13/20
Date Reviewed:
Developed by: PAGE
Products”
DONQUE
Self-Check 1.2-2
Multiple Choice: Read the questions carefully. Write the letter of the
correct answer to each question on your answer sheet.
1. A decorating technique that adds flavour, provides an attractive finish,

and add moisture to the baked products.
a. glazing b. coating c. creaming d. topping
2. A decorating technique that often consists of dry ingredients, such as
seeds, grains, nuts, cheese, herbs, sugar or salt, that are sprinkled on the
dough.
a. coating b. glazing c. topping d. garnishing
3. It is the way of decorating the food or beverage so that it is aesthetically
appealing for the guests/customers.
a. glazing b. coating c. garnishing d. topping
4. A decorating technique that uses water or butter cream frosting to adhere
pieces together.
a. glazing b. topping c. garnishing d. fondant frosting
5. It is a way of making shallow cuts in the tops of the unbaked bread dough
right before baking it.
a. scoring b. topping c. frosting d. glazing

CBLM
12/13/20
Date Reviewed:
Developed by: PAGE
Products”
DONQUE
Answer Key 1.2-2
1. A
2. C
3. C
4. D
5. A

CBLM
12/13/20
Date Reviewed:
Developed by: PAGE
Products”
DONQUE
JOB SHEET 1.2-2
Title: Decorating with Powdered Sugar Glaze
Performance Objective: Given the following materials, you should be able
to decorate cupcakes using powdered sugar glaze in 30 minutes.
Supplies/Materials: mixing bowl, wire whisk, sifter, measuring cup and
spoon, confectioners’ sugar, milk, vanilla extract, food coloring, cookies
Equipment:
Steps/Procedure:
1. Wear your PPE
3. Using a sifter, sift the powdered sugar to remove any clumps.
5. Place the sugar in a bowl and start adding milk and vanilla gradually.
6. Gradually whisk the liquid into the sugar until smooth icing forms.
7. Add additional milk by teaspoonful until you reach a thick
consistency. Add coloring if desired.
8. Decorate cookies creatively.
Assessment Method: Performance Criteria Checklist

CBLM
12/13/20
Date Reviewed:
Developed by: PAGE
Products”
DONQUE
CRITERIA YES NO
2. Are the needed tools/supplies prepared and organized?
3. Are the materials used according to standards?
4. Are the cookies decorated with powdered sugar glaze
creatively and with artistic design?
5. Is the task completed before the allotted time?
6. Is there a decorating technique used to enhance the
appearance of the cookies?
7. Is the task performed skilfully?

CBLM
12/13/20
Date Reviewed:
Developed by: PAGE
Products”
DONQUE
Finishing Bakery Products

1. Identify the finishing techniques used in finishing bakery products;
2. Apply appropriate finishing technique to baked product;
3. Value the importance of attractive finish product.
Bakery Product Finishing Techniques

The higher the quality of the finish product, the more the value added
to the product. Frostings, icing, fillings, buttercreams, and glazes all add a
finishing touch to our baked goods.
 Sugar Icing – can be used to dust the top of foods such as cakes or
bread products. Dusting the top of cakes with icing sugar gives a nice
effect.
 Glaze Icing – can be poured or drizzled onto bakery products. You

can use food coloring to change the color of your icing and make your
finish product colourful and attractive.
 Butter Icing – is often piped and is easy to do. The flavour can be
changed by adding what you want. Butter icing is easy to make but
you need to make sure it has the right consistency. Since butter icing
contains butter, it melts at room temperature.
 Fondant Icing – Could be use to cover the whole cake or other bakery
products. Fondant icing can be changed into many different colors or
shaped as flowers or animals. This type of icing cannot be pipe.
 Piping – Piping is a skill which takes practice. Many different types of

piping tubes are available to create different shapes. The following
mixtures can be used for piping : royal icing, fresh cream, chocolate,
meringue, boiled sugar.
 Spreading and Coating - This is where smaller cakes and gateaux

are covered top and sides with either of the following : fresh whipped
cream, fondant, royal icing, water icing chocolate, meringue butter
cream.

CBLM
12/13/20
Date Reviewed:
Developed by: PAGE
Products”
DONQUE
 Dusting, Dredging, Sprinkling – These techniques are used to give the
product a final design or glaze during cooking.
Dusting – a light even finish
Sprinkling – a very light sprinkling of

toppings
Dredging – heavier dusting with sugar
 Creaming – Cream can be poured on top of all sorts of bakery

products. The white color means it contrast well with most colors and
the pouring effect gives a nice finish. Cream can be whipped to give a
ripple effect. You could either put it on top of something or dip foods
onto the cream such as fruit.
 Garnishing – Place vegetables decoratively to make shapes and

patterns so that it has an attractive finish. It could be decorated
according to theme. Place fruit on top of cakes like on icing to make it
look more appealing.
Finishing the crust

Glazes, washes and toppings are often optional ingredients in
finishing a baked product but they add a boost of flavour and enhance the
appearance of the bread. They add flavor, affect the look, taste and crunch
of the crust, provide an attractive finish on the bread, and add moisture.
They also provide the glue if you want to add seeds or grains to the crust.
 No Glaze – It will look relatively pale compared to glazed breads. It will
have a matte appearance and the crust more chewy than crispy.
 Shiny Chewy Crust
Egg White – brush loaves with egg white before baking to produce a
shiny, lighter in color crust. (To keep the unused egg yolk fresh

CBLM
12/13/20
Date Reviewed:
Developed by: PAGE
Products”
DONQUE
for several days, cover with cold water and store in the
refrigerator in a covered container.
Egg White + Water – A crisp light brown crust: Mix 1 egg white (2tbsp)
with ½ tbsp water, lightly beaten and strained (the ideal sticky
glaze for attaching seeds).
Egg White + Water + Salt – Helps egg spread more easily. Beat it with
a fork before brushing it on.
 Shiny and Brown Crust

Whole Egg (beaten together) – For a shiny golden crust, use egg glaze
or egg yolk glaze. One of the most common glazes for bread,
resulting in golden crust and allows other toppings to adhere to
the surface of the dough easily. (An egg glaze will lose its shine if
using steam during the baking process).
Egg + Water – A medium shiny golden crust : 1 slightly beaten egg
with 1 tbsp water.
Egg + Salt + Water – Mix the egg with ½ tbsp water and a pinch of
salt. Whip and strain to remove clumps of egg white. Wash with
the egg mixture and add your toppings. (Apply just before
baking).
Egg + Milk (Cream) - egg with milk for a darker brown. Egg with
cream for an even darker brown. Mix slightly beaten egg with 1-
2 tbsp milk or cream.
Egg yolk glaze – gives a brown color. This is one of the more shiny
glazes, and one of the more richly colored.
Egg Yolk + Water – mix 1 slightly beaten egg yolk with 1 tbsp water.
Egg Yolk + Milk – A shiny medium golden-brown crust : 1 egg yolk
and 1 tbsp milk, lightly beaten.
Egg Yolk + Cream – A shiny deep golden brown crust : 1 egg yolk and
1 tsp heavy cream, lightly beaten.
 Crispy and Crunchy Crust

Water (brushed or spritzed) – Spraying loaves with water while they
bake will produce a crispy and crunchy crust with aa nicer
color. It also smooths out the crust, creating a more refined
appearance. Apply before baking.
Water + Salt – Opaque and tasty – dissolve 2 tsp of salt in 2 tbsp hot
water and brush over the bread. Sprinkle with herbs and bake.
 Golden Crust
Egg Yolk + Coffee – For a golden crust, brush an egg yolk mixed with
some coffee.
CBLM
12/13/20
Date Reviewed:
Developed by: PAGE
Products”
DONQUE
Egg + Coffee – For a golden crust, brush a mix of 1 egg with a few
drops of coffee.
 Dark Crust
Milk – brush loaves with milk before baking to produce a lovely golden
brown color.
 Soft Chewy Velvety Crust
Butter or Margarine – brush (½ tbsp per average loaf) vegetable cream

or margarine or butter before baking or immediately after baking to
produce a soft chew velvety crust.
 Soft Crust with Little Shine
Cornstarch + Water – 1 ½ tsp cornstarch and 6 tbsp water: whisk the

cornstarch with 2 tbsp of the water. Bring the remaining ¼ cup
to a boil, whisk the cornstarch mixture into it, simmer for about
30 seconds, or until thickened and translucent. Cool to room
temp. and then brush on the bread before baking and again
immediately after baking.
 Smooth Chewy Crust
Olive Oil – can be applied before or after baking to soften the crust
and provide a richer flavour. A matte appearance , not at all shiny,
has a light color crust and slightly crunchier than unglazed bread.
 Hard Crust
Place baking dish with boiling water on the oven floor while the bread
bakes.
Self-Check 1.2-3
Multiple Choice:
Read and understand the statements carefully. Choose the letter that
best describes each statement. Write your answers on your answer sheet.

CBLM
12/13/20
Date Reviewed:
Developed by: PAGE
Products”
DONQUE
1. Which of the following type of icing that cannot be piped?
a. chocolate icing b. meringue c. boiled sugar d. fondant icing
2. This type of finishing technique is to place vegetables/fruits decoratively
to make shapes and patterns so that it has an attractive finish.
a. glazing b. garnishing c. Icing d. creaming
3. It is a finishing technique that uses piping bag and piping tips to decorate
baked products like cakes, cupcakes and cookies.
a. fondant b. glazing c. piping d. creaming
4. A coating technique that leaves a light even finish on baked products.
a. dredging b. sprinkling c. dusting d. spreading
5. This is a finishing technique where smaller cakes and gateaux are covered
on top and sides with desired icing or creams.
a. coating b. sprinkling c. dredging d. piping

CBLM
12/13/20
Date Reviewed:
Developed by: PAGE
Products”
DONQUE
Answer Key 1.2-3
1. D
2. B
3. C
4. B
5. A

CBLM
12/13/20
Date Reviewed:
Developed by: PAGE
Products”
DONQUE
TASK SHEET 1.2-3
Title: Coating Doughnuts with Vanilla Frosting
Performance Objective: Given with necessary materials, you should be
able to coat donuts with vanilla frosting within 30 minutes.
Supplies/Materials:
Donuts, Vanilla Frosting, Nuts, Sprinkles, Powdered Sugar, Chocolate
bits, spoon, food color
Equipment:
Steps/Procedure:
1. Use appropriate PPE.
2. Prepare and organize the necessary materials.
3. Using the prepared vanilla frosting, choose a food color of your choice
and mix it with your frosting.
4. Spoon or drizzle the frosting over the doughnut.
4. Allow the excess frosting to drip down the sides.
5. Add the sprinkles of your choice.
6. Leave the doughnut in one place until the frosting sets.
7. Place in a plate and present to your trainer.
Assessment Method:

CBLM
12/13/20
Date Reviewed:
Developed by: PAGE
Products”
DONQUE
CRITERIA YES NO
2. Are the materials prepared and organized?
3. Is the frosting color attractive and pleasing to the eye?
4. Is the doughnut fully coated with the frosting?
5. Are the frosting and sprinkles enhanced the appearance of
the doughnuts?

CBLM
12/13/20
Date Reviewed:
Developed by: PAGE
Products”
DONQUE
Presenting Bakery Products
1. Identify the equipments used in presenting bakery products;
2. Present bakery products according to standards;
3. Appreciate the importance of following standards and procedures
in presenting bakery products.
Equipment for Presenting Baked Products

It refers to containers or packages used in presenting and serving
baked products. This should create a big impact to the customers. It should
create a huge impression that can entice the customers to buy the product.
 Cake, Pie/ Pastry Servers – Slices of cakes or pies can be easily
and neatly transferred to a serving plate with a cake or pastry
server.
 Tongs – can be used to lift breads, small cakes or pastries.
 Bowls and Baskets – These come in different sizes and shapes.
Some are made of glass, ceramics, metals, woods, and indigenous
materials.
 Paper Napkins – thick, rough textured napkins are good for breads
while the smooth, soft and thin textured are good for dainty cakes
and pastries.
 Paper plates – Comes in variety of sizes, shapes, designs, colors
and texture.
 Paper cups – They are use for serving, comes in different sizes,
thickness, color and texture.
 Plates and Platters - Made up of glass, ceramics,or metal used in
serving.
 Trays – Round, oval, or rectangular trays usually made up of
metal, glass, wood or indigenous materials.
 Indigenous containers – These includes locally available ones like
coconut shells, banana leaves, corn hulks, or others.
 Pedestal/Cake keepers – It elevates product to catch attention.
 Ethnic dishware – These are authentic wares whose design and
make up depict the culture and history of a people or country.
 Custom display – Customised themed display.
Guidelines in Presenting, Plating and Serving Baked Products

CBLM
12/13/20
Date Reviewed:
Developed by: PAGE
Products”
DONQUE
 Choose the appropriate container. Consider the size, shape and
decor of your bakery products. It should complement the design,
shape and color of the product.
 A smooth transition can be achieved by choosing a plate with

contrasting or similar colors as the product. A minimal transition
can be achieved by creating a simple line of sauce that mimics a
line on a plate. A highlighted transition can be achieved by adding
a heavily piped detail to a cake slice. This creates a distinct
separation between the cake and the plate.
 Select a plate or platters with designs around the rim instead of the
center that can serve as accent to the products that sit at the
center of the plate or platter.
 Arrange shape combinations of cake, bread, pastry slice on the

plate to create a sculptural landscape.
 Arrange individual pieces of cakes or pastry in paper cups. Paper

cups comes in varying size, shape, and color. Use the size, shape
and color appropriate for the product.
 For buffet, arrange individual cakes on individual plates or in

proper cups arranged on trays. They can be also arranged in trays
alone, or in slices on trays with proper spacing. Plain cakes can be
accented with decors, while lightly decorated ones do not need any
accent.
 Bake a cake or pastry in a new vintage bakeware. You can present

it in its baking container. You can glaze or put toppings for
presentation.
 Wrap individual unfrosted cakes, pastries or breads in parchment

paper, origami paper or gift wrap.


CBLM
12/13/20
Date Reviewed:
Developed by: PAGE
Products”
DONQUE
Self-Check 1.2-4
Multiple Choice: Read the questions carefully. Write the letter of the
correct answer to each question on your answer sheet.
1. It is a tool that can be used to lift breads, small cakes or pastries.

a. tongs b. ladle c. pastry brush d. platters
2. These includes locally available ones like coconut shells, banana leaves,
corn hulks, or others.
a. baskets b. indigenous containers c. platters d. dishware
3. It elevates product to catch attention.
a. cake turner b. cake keepers c. dishware d. platter
4. These are authentic wares whose design and make up depict the culture
and history of a people or country.
a. glassware b. trays c. ethnic dishware d. Tupperware
5. Round, oval, or rectangular trays usually made up of metal, glass, wood
or indigenous materials.
a. tray b. plates c. dishware d. baskets

CBLM
12/13/20
Date Reviewed:
Developed by: PAGE
Products”
DONQUE
Answer Key 1.2-4
1. a
2. b
3. b
4. c
5. a

CBLM
12/13/20
Date Reviewed:
Developed by: PAGE
Products”
DONQUE
JOB SHEET 1.2-4
Title: Presenting Bakery Products
Performance Objective: Given the following materials, you should be able
to present a cupcake with chocolate glaze following the guidelines in
presenting, plating and serving baked products within 30 minutes.
Supplies/Materials: cupcakes, bowl, measuring cups and spoons, wire
whisk, piping bag with tips, plates/platters, paper cups/plates, melted
chocolate, cream, powdered sugar, recipe
Equipment: stove
Steps/Procedure:
1. Wear your PPE
4. Place the powdered sugar in a medium bowl.
5. Add the heavy cream 1 tablespoon at a time until you reach thick
consistency.
6. Add the melted chocolate.
7. Mix well and drizzle or spread over the cupcakes.
8. Decorate and design your cupcake by topping it with nuts/sprinkles/
fruits.
9. Present your product following the Guidelines in Presenting, Plating
and Serving Baked Products.
Assessment Method:

CBLM
12/13/20
Date Reviewed:
Developed by: PAGE
Products”
DONQUE
CRITERIA YES NO
2. Are the materials arranged in organized manner?
3. Are the materials used appropriately to the task?
4. Are the ingredients weighed accurately?
5. Is the procedure followed in correct order?
6. Is the decoration of the cupcake attractive and unique?
7. Is the presentation/ according to standards?

CBLM
12/13/20
Date Reviewed:
Developed by: PAGE
Products”
DONQUE

CBLM For TM 1 Uc3

Uploaded by

Copyright:

Available Formats

CBLM For TM 1 Uc3

Uploaded by

Document Information

Original Title

Copyright

Available Formats

Share this document

Share or Embed Document

Sharing Options

Did you find this document useful?

Is this content inappropriate?

Copyright:

Available Formats

CBLM For TM 1 Uc3

Uploaded by

Copyright:

Available Formats

COMPETENCY-BASED LEARNING MATERIAL

Qualification Title: BREAD AND PASTRY PRODUCTION NCII

Unit of Competency: PREPARE AND PRODUCE BAKERY PRODUCTS

Module Title: PREPARING AND PRODUCING BAKERY PRODUCTS

CAGAYAN DE ORO (BUGO) SCHOOL OF ARTS AND TRADES

Date developed: Document No. BPP

Welcome to the module in BREAD AND PASTRY PRODUCTION NCII

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

No. Unit of Competency Module Title

Prepare and Produce Pastry Preparing and Producing

Prepare and Display Petits Preparing and

Date developed: Document No. BPP

QUALIFICATION TITLE: Bread and Pastry Production NCII

UNIT OF COMPETENCY: Prepare and Produce Bakery Products

MODULE TITLE: Preparing and Producing Bakery Products

NOMINAL DURATION: 20 hours

Date developed: Document No. BPP

Date developed: Document No. BPP

DECORATE AND PRESENT

1. Bakery Product Fillings

1. A variety of fillings and coating/icing, glazes and decorations for

The participants will have access to:

Date developed: Document No. BPP

Learning Outcome No. 2

LEARNING ACTIVITIES SPECIAL INSTRUCTIONS

3. Perform: Job Sheet 1.2-1 Job sheets will help you

You may refer to the

Evaluate your own work

If you have questions about

4. Read: Information Sheet 1.2-2 on Bakery Read and understand the

7. Read: Information Sheet 1.2-3 on Read and understand the

Date developed: Document No. BPP

10. Read: Information Sheet 1.2-4 on Read and understand the

After successfully completing

Date developed: Document No. BPP

Advantages of Using Bakery Fillings

Types of Bakery Fillings

Date developed: Document No. BPP

How to Make Swiss Butter Cream

Apple Filling Recipe

Pineapple Filling Recipe

4. Nut and Seed-Based Fillings

Healthy Nuts and Seeds for fillings

Date developed: Document No. BPP

 Powdered sugar glaze

Date developed: Document No. BPP

 Sugar Syrup - This is a mixture of sugar and water that boiled

1. Beat egg whites in a clean, large

Date developed: Document No. BPP

 Empanada Pork Filling

Date developed: Document No. BPP

2. Add ground pork and sauté for

3. Stir in soy sauce, carrot, potato and frozen green peas.

4. Add oyster sauce and raisins; mix thoroughly. Season

 Spanish Bread Filling

 Pan de Coco Filling

Date developed: Document No. BPP

2. This rich chocolatey mixture is incredibly b. Butter cream

3. As well as adding sweetness, fruit pastes c. Frostings