BREAD AND PASTRY PRODUCTION NC II GRADE 11

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1. BREAD AND PASTRY PRODUCTION NC II SHIELA R. PLAZA BPP NC II - Trainer

2. COMPETENCY BASED LEARNING MATERIALS

3. Unit of Competency: PREPARE AND PRODUCE PASTRY PRODUCTS Module Title:

4. HOW TO USE THIS COMPETENCY-BASED LEARNING MATERIAL The unit of competency, “PREPARE AND PRODUCE PASTRY PRODUCTS”, is one of the competencies of BREAD AND PASTRY PRODUCTION NC II , a course which comprises the knowledge, skills, and attitudes required for a TVET trainee to possess. The module, PREPARING AND PRODUCING PASTRY PRODUCTS, contains materials related to, Prepare pastry products , Decorate and present pastry products, Store pastry products.   In this module, you are required to go through a series of learning activities in order to complete each learning outcome . In each learning outcome are Information Sheets , Self-Checks , Task Sheets and Job Sheets . Follow and perform the activities on your own. If you have questions, do not hesitate to ask for assistance from your facilitator. Remember to: Read information sheet and complete the self- checks. Perform the Task Sheets, Operation Sheets, and Job Sheets until you are confident that your outputs conform to the Performance Criteria Checklists that follow the said work sheets. Submit outputs of the Task Sheets, Operation Sheets, and Job Sheets to your facilitator for evaluation and recording in the Achievement Chart. Outputs shall serve as your portfolio during the Institutional Competency Evaluation. When you feel confident that you have had sufficient practice, ask your trainer to evaluate you. The results of your assessment will be recorded in your Achievement Chart and Progress Chart. You must pass the Institutional Competency Evaluation for this competency before moving to another competency. A Certificate of Achievement will be awarded to you after passing the evaluation.

5. LIST OF COMPETENCIES No. Unit of Competency Module Title Code 1 Prepare and produce bakery products Preparing and Producing Bakery Products TRS741379 2 Prepare and produce pastry products Preparing and Producing Pastry Products TRS741380 3 Prepare and present gateaux, tortes and cakes Preparing and Presenting gateaux, tortes and cakes TRS741342 4 Prepare and display petits fours Preparing and Displaying Petits Fours TRS741344 5 Present desserts Presenting Desserts TRS741343

6. MODULE DESCRIPTOR: This unit deals with knowledge and skills required by bakers and pastry cooks (patisseries) to prepare and produce a range of high-quality pastry products in commercial food production environments and hospitality establishments.

7. Learning Outcomes: Upon completion of this module, you MUST be able to:   PREPARE PASTRY PRODUCTS DECORATE AND PRESENT PASTRY PRODUCTS STORE PASTRY PRODUCTS

8. What is pastry?

9. Types of Pastry Short crust Pastry This is probably the most versatile type of pastry as it can be used for savoury and sweet pies, tarts and flans. There are several different ways of making short crust pastry. Puff Pastry This is one of the ‘flaked pastries’ characterized by fat and air being trapped between the layers of the pastry dough to give a flimsy, light and crisp finish.

10. Flaky Pastry Used as a crust for savoury pies, sausage rolls, Eccles cakes and jam puffs, flaky pastry is best made in cool conditions and must be chilled during and after making, to prevent the fat content from melting out under cooking conditions. Rough Puff Pastry This type is a cross between puff and flaky pastry. It is also good for sausage rolls, savoury pie crusts and tarts and has the advantage of being easier to make than puff pastry, but is as light as flaky pastry.

11. Choux Pastry This incredibly light specialty pastry is used in the making of éclairs, profiteroles and cream buns. Air lifts the pastry during cooking to treble in size all those cream-filled delights. Filo Pastry This type of pastry (along with finely shredded kadafi pastry, also from the Mediterranean) is made in very thin sheets and used as a casing for numerous delicate savoury and sweet dishes.

12. Suet Crust Pastry A traditional, British, pastry used for steamed or boiled puddings, dumplings and roly-poly puddings. Steak and kidney pudding is famously made with suet crust pastry as is spotted dick and treacle pudding. Hot Water Crust Pastry Molded by hand while warm and used for raised meat and game pies (like the famous Melton Mowbray Pork Pies) hot water crust pastry is a rich and crisp specialty.

13. Pate Sucree Pastry As the name suggests, this pastry is French. It is a sweet pastry that incorporates sugar and egg yolks for a rich, sweet result. Usually baked blind, it gives a thin, crisp pastry that melts in the mouth.

14. Pastry product characteristics:

15. Enterprise standards can be determined by:

16. TOOLS, MATERIALS and EQUIPMENT Electric Mixer- Is a kitchen utensil which uses a gear-driven mechanism to rotate a set of beaters in a bowl containing the food to be prepared. It automates the repetitive tasks of stirring, whisking or beating. When the beaters are replaced by a dough hook, a  mixer may also be used to knead.

17. Baking oven - a chamber used for baking, heating, or drying. Tips and Piping Bag  is an often  cone - or triangular-shaped,  hand-held  bag made from  cloth ,  paper , or  plastic  that is used to  pipe  semi-solid  foods  by pressing them through a narrow opening at one end, for many purposes including  cake decoration .

18. Measuring cup  or  Measuring   jug - is a kitchen utensil used primarily to  measure  the volume of liquid or bulk solid cooking ingredients such as flour and sugar, etc. Measuring Spoon - a shaped kitchen utensil, varying in size from a dash to 1 tablespoon or 15 milliliter measures that are used to hold specific amounts of both dry and liquid ingredients. 

19. Sheet pan ,  baking tray  or  baking sheet -  is a flat, rectangular metal  pan  used in an oven. It is often used for  baking  bread rolls, pastries and flat products such as cookies,  sheet  cakes, swiss rolls and pizzas. It is important to select the right sizes for baking products, so that the batter will not spread over or overflow.

20. Pastry brush , also known as a  basting brush , is a cooking utensil used to spread butter, oil or glaze on food.

21. Scraper  - is a kitchen implement made of metal, plastics (such as polyethylene, nylon, or polypropylene), wood,  rubber  or silicone  rubber . In practice, one type of scraper  is often interchanged with another or with a  spatula (thus  scrapers  are often called  spatulas ) for some of the various uses.

22. Mixing bowl  is a deep  bowl  that is particularly well suited for  mixing  ingredients together in. These come in many materials, such as stainless steel, ceramic, glass, and plastic.

23. Wire Whisk  - is a cooking utensil which can be used to blend ingredients smooth or to incorporate air into a mixture, in a process known as  whisking  or whipping. Most  whisks consist of a long, narrow handle with a series of  wire loops joined at the end.

24. Measuring Scale -Scales  of  measurement  refer to ways in which variables/numbers are defined and categorized.

25. FILLINGS and COATING/ICING, GLAZES and DECORATIONS

26. What is the difference of FROSTING and ICING ? Frosting  is usually used to coat the outside of cake. It has a buttercream-like texture and more buttery taste. The Williams-Sonoma cookbook Cake states that “icing” is generally thinner and glossier,” while its counterpart  “frosting”  is a thick, fluffy mixture, used to coat the outside of a cake.”

27. Types of decorations

28. Cake decorating  is one of the  sugar arts  that used  icing  or frosting and other edible decorative elements to make plain  cakes  more visually interesting. Alternatively, cakes can be molded and sculpted to resemble three-dimensional persons, places and things.

29. Cakes are decorated to mark a special celebration (such as birthday  or  wedding ). They can also mark national or religious  holidays , or be used to promote  commercial  enterprises. However, cakes may be baked and decorated for almost any social occasion.

30.   Job Sheet 2.1-1   Title: Butter Cream Frosting for Cake Decorating   Performance Objectives: To ensure cake decorating is done properly, given that the trainees are provided with the necessary tools, materials, equipment, and ingredients to successfully decorate the cake in the given period of 1 hour.   Ingredients: 3 cups powdered sugar 1/3 cup butter or margarine, softened 1 ½ teaspoons vanilla 1 to 2 tablespoons milk   Equipment,Tools and Materials Mixing Bowl Rubber Spatula Electric mixer Measuring Spoon Measuring Cup Cake Turntable     Steps/Procedure:   In medium bowl, mix powdered sugar and butter with spoon or electric mixer on low speed. Stir in vanilla and 1 tablespoon of the milk. Gradually beat in just enough remaining milk to make frosting smooth and spreadable. If frosting is too thick, beat in more milk, a few drops at a time. If frosting becomes too thin, beat in a small amount of powdered sugar. Frosts 13x9-inch cake generously, or fills and frosts an 8- or 9-inch two-layer cake. Assessment Method: Use the Performance Criteria Checklist

31.   Performance Criteria Checklist for Job Sheet 2.1-1   CRITERIA YES   NO Requires ingredients are selected, measured and weighed according to recipe or production requirements and established standards and procedures.     Prepares according to standard mixing procedures/formulation/ recipes and desired product characteristics.     Appropriates equipment are used according to required pastry products and standard operating procedures.     Pastries products are baked according to techniques and appropriate conditions; and enterprise requirement and standards     Require s oven temperature are selected to bake goods in accordance with the desired characteristics, standards recipe specifications and enterprise practices .