BREAD AND PASTRY PRODUCTION

NC II
BREAD AND PASTRY PRODUCTION NC II
• Qualification: bread and pastry production nc ii
• Assessment title: prepare and produce bread and pastry
products
• 4 coc (CERTIFICATE OF COMPETENCY)
- COC1 BREAD
- COC2 PASTRY
- COC3 PETITFOUR
- COC4 CAKE
Assessment requirement
National assessment
• Fill up application forms (application forms, admission slip and self-
assessment guide)
• Passport size id white background and no nameplate
• Wear complete ppe uniform
• Demonstration 4 hours (including q and a)

Perform the following

- Bread
- Tart
- Petitfour
- Chiffon Cake with butter icing
Institutional assessment
• Written exam
• Complete ppe uniform during demonstration
• Perform the following:
- Bread
- Tart
- Petitfour
- Cake
• Institutional assessment
 SAFETY, HYGIENE AND SANITATION
Objectives:
• To prevent food poisoning and food borne illness disease
• Identify safe workplace that prevent injuries
• Identify safe workplace habits that maximize the likehood of fires and
falls
What is baking?
• Is a process of cooking by dry heat, especially in
some kind of oven.
What are the principles of baking?
• The basic mixing methods that you should know
are blending, beating, cutting, creaming, folding,
stirring, kneading, sifting, and whipping. So, according
to the mixing method mentioned in the cake recipe you
follow, do it properly for a perfect cake!
• Sanitation
- the creation of maintenance

• Contamination
- the presence generally unintended of harmful organisms or
substances.

• Cross-Contamination
- Is the process by which one item, such as your finger or a
cutting board becomes contaminated and then contaminates
food.
Hygiene and Sanitation
• Maintain proper temperature for food items:
- Food Danger Zone: 40 – 140 Fahrenheit
- Thawing/cooling and cold holding for refrigerated food
should be held at below 41 Fahrenheit.
- Reheating leftovers must achieved at a minimum
temperature of 165 Fahrenheit.
o Preparing food too far ahead of service: food prepared 12
or more hours before service increase risk of temperature
abuse.
• Foods and food products must come from approved
sources not prepared at home or in unlicensed locations.

o Poor personal hygiene and infected personnel:

Personal cleanliness and hand washing is very pertinent
when handling food. Ensure that the facility has a properly
working hand sink with soap and single-use paper towels.
Wash your hands frequently, especially before you begin
work and after performing any of these activities:
using the toilet, handling raw foods, coughing, sneezing,
smoking, handling soiled items and disposing garbage.
Note: Plastic gloves is never substitute for handwashing. It is standard
operating procedure that we have to wash hands before you begin.
We also have to ensure that the table surfaces are cleaned with
detergents to ensure sanitation.
o Serving raw foods and ingredients: ensure that raw products are fresh
and wholesome. Otherwise should not be served because they may
cause food-borne disease. It is always safer to use pasteurized
products.
o Reducing Cross-Contamination
1. Personal Cleanliness
2. Dish and Equipment cleanliness
3. Pest Management
Note: Conditions that contribute to multiple increase of bacteria (FATTOM)
• F – FOOD
- There are sufficient nutrients available to promote the growth of
microorganisms. Protein rich foods, such as meat, milk, egg and
fish are most susceptible.
o A – ACIDITY
- Foodborne pathogens require slightly acidic pH level of 4.6-7.5.
FDA regulations for acid/acidified foods require that the food be
brought to pH 4.5 or below.
o T – TIME
- Food should be removed from the “danger zone” within 2-4 hours,
either by cooling or heating. While most guidelines state 2 hours a
few indicate 4 hours is still safe.
• T – TEMPERATURE
- Food-borne pathogens grow best temperatures between 5-6C (41-140F),
a range referred to as the temperature danger zone (TDZ). They thrive in
temperatures that are between 21 to 40C (70-104F).
o O – OXYGEN
- Almost all foodborne pathogens are aerobic, that is requiring oxygen to
grow. Some pathogens do not require oxygen to grow such as clostridium,
botulinum. The source of botulism are anaearobic.
o M – MOISTURE
- Water is essential for the growth of foodborne pathogens, water activity
(AW) is a measure of the water available for use and is measured on a
scale of 0 to 1.0
- Foodborne pathogens grow best in foods that have AW between 0.95 and
1.0 FDA regulations for canned food require AW of 0.85 or below.
• Food Protection: Be careful to protect food products at all times from
contamination by keeping them covered or packaged above ground or off
the floor. Eliminate unnecessary food handling and protect all foods from
physical contamination such as sneezing, coughing, touching dirty surfaces
or containers.

• FOOD HAZARDS
- Any substance that can cause illness or injury

Three forms of Food Contamination

1. Chemical Hazard – these are things like cleaning solutions, food additives,
pesticides, galvanized metal residues. Etc.
2. Biological Hazard – these are bacteria, viruses, parasites, and molds.
3. Physical Hazard – these are hair, glass, metal shavings, dirt. Etc.
• Pathogens
- Tiny single celled organism that can only be seen
under microscope.

• Pathogenic
- dangerous/harmful bacteria

• Putrefactive
- Beneficial bacteria
Locomotion
• As bacteria do not have feet, they have to move from
place to place by the means;
- Hands
- Cough and Sneezes
- Equipment and utensils
- Air
- Water
- Insect and rodents
Cleaning and Sanitizing Equipment
• Manual Dishwashing
The process
- Scrape
- Wash
- Rinse
- Sanitize
- Drain and air dry

• Mechanical Dishwashing
The process
- Scrape and rinse
- Rack dishes
- Run for full cycle
- Sanitize (heat units 180 degrees Fahrenheit /82 degrees Celsius) (chemical units 120 degrees
Fahrenheit/49 degrees Celsius)
- Air dry and inspect
Rodent and Insect Control
• 4 ways to prevent them:

1. Build them out

2. Eliminate harborage and breeding places
3. Eliminate their food supply
4. Exterminate
What is FIFO?
• FIFO Acronym which means
“FIRST IN, FIRST OUT”
• Labelling is the first step in implementing FIFO
- The definition of the FIFO method is uncomplicated. This is a safe
food storage system of rotating food so that you use the old items
first. This ensures that the food will not go bad and leave you wasting
space and storing items that are no longer any good and wasting
money by throwing out things that could have been used. This
method is used in restaurants and school food service programs, and
it is highly effective in controlling food costs and will be extraordinary
helpful.
Regulations Around Date-Marking and Labelling

• According to the 2009 FDA Code which is followed in many

jurisdiction;
• Food must be date-marked if they are not be used within
24 hours of preparation
- Refrigerated prepared foods or leftovers must be used
within 7 days of preparation.
- Food contact surfaces must be clean, free of debris (if
previously labeled containers are not cleaned properly,
violations could result from label remnants or residue left
behind on equipment and food container)
Water Supply
• When food is prepared on the site, a system capable of
producing enough hot water for frequent hand washing
and cleaning and sanitizing utensils and equipment shall
be provided on premises. Only potable water should be
used either from a municipal source, a regulated
community well, a private well that has been tested to
ensure it is free from contamination, or from sealed
containers approved by a bottling manufacturer meeting
state/federal guidelines.
Sewage
• All sewage, including liquid waste, should be properly
disposed of by a public sewage system or by a sewage
disposal system constructed and operated according to
local plumbing codes.
Garbage and Refuse
• Must be kept in durable, easily cleanable, insect and
rodent-proof containers that do not leak and do not
absorb liquids.
Transportation
• If foods need to be transported from location to another,
keep it well covered and provide adequate temperature
controls.
Measurement conversion
Why is the study of baking important?
• And science is all about experimenting. Baking will lead
you to decide on what flavors will go with what recipe,
what happens when you alternate ingredients, and further
the customization of your recipes according to your taste
or your customer demands. Hence it helps you develop
the ability to make decisions.
Blending
beating
cutting
creaming
folding
stirring
kneading
sifting
whipping
What are the baking skills?

• Understanding of Mise en Place

• Clear Team Communication
• Attention to Detail
• Creativity with Flavor and Texture
• Excellent Hand-Eye Coordination
• Patience Under Pressure
10 basic rules of baking

1. Read your recipe

2. Do the research
3. Avoid distractions
4. Check your ingredients
5. Check your utensils
6. Follow the instructions
7. Preheat the oven
8. Make accurate measurements
9. Confidence is key
10. HAVE FUN
The science behind baking ingredients

• Flour
• Fat
• Sugar
• Eggs
• Liquids
• Salt
• Leavening Agents
 THE "5S" JAPANESE PRODUCTIVITY
PHILOSOPHY
Japanese 5S English Equivalent Meaning
SEIRI Sort Take out unnecessary items
and dispose.
Keep only the items you need
at work, and
discard or store everything
else.
SEITON Set in order; Systematize It means that there is a place
for everything
and everything should be in
its place. Arrange
necessary items in good order
for use.

SEISO Sweep; Shine At the end of each working

day, take time to
clean up your office or
working space. Keep
the workplace neat and clean.
 THE "5S" JAPANESE PRODUCTIVITY
PHILOSOPHY
Japanese 5S English Equivalent Meaning

SEIKETSU Standardize; Sanitize Maintain high standard of

cleaning and
workshop organization at all
times.

SHITSUKE Sustain; Self-discipline Do things spontaneously

without being told
or ordered. Self-discipline is a
condition of
training people to follow
cleaning disciplines
independently.
 PERSONAL PROTECTIVE EQUIPMENT AND
CLOTHING (PPE)
 PPE can protect you from hazards associated with jobs such as
handling chemicals or working in a noisy environment. In food
preparation this is the cooking outfit which gives protection to the
worker against different hazards that may be encountered during
cooking.
These are the following:
 Hair covering/ hairnet – prevents hair from falling into food product
 Facial mask – barrier to airborne contamination during sneezing,
coughing and talking
 Aprons – reduce risk of contamination and help maintain
cleanliness.
 Gloves – reduce risks of contamination.
