Information Sheet 1.3.

-2

FREEZER STORAGE CHART FOR BREADS

BREAD HOW TO PREPARE FOR FREEZING STORAGE How to Thaw or Reheat for
TIME Serving

Yeast Bread Prepare and bake as usual. Cool to room Thaw in wrappings at room
temperature. Wrap in moisture-vapor-proof Up to 6 months temperature or remove from
( Baked ) material, seal.( Commercially baked breads wrappings, reheat, in 300f oven 25
may be frozen in their own wrappings if they to 30 minutes.
are used in ONE or TWO weeks

Prepare usual , shape ,put into pan. Wrap in Thaw wrappings in refrigerator
(Unbaked) moisture-vapor-proof material seal.( If desired , overnight . Let rise in warm, moist
1-2 weeks
freeze in pan without, remove from pan and place until doubled. Bake
wrap immediately, return to freezer As usual.

Yeast Rolls
Reheat in sealed wrappings about 20
( Baked ) Prepare and bake as usual. Cool to room 2-6 months minutes in 300F oven.
temperature. Wrap in moisture-vapor-proof
material, seal.
Thaw unwrapped , but lightly
( Unbaked Same as yeast bread, unbaked. About 2 weeks covered , in warm, moist place. Let
rise until doubled. Bake as usual

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Yeast coffee
cakes

( bake ) Same as yeast bread , baked 4 Months Reheat in wrappings 30 to 40

minutes in 300F oven.

( unbaked ) Same as yeast bread , unbaked About 2 weeks Thaw loaf-type coffee cakes (stolen
for example) as unbaked yeast
bread. Thaw fancy-shaped, rolled
coffee cakes ( tea rings , for example)
as unbaked yeast rolls

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 SESSION PLAN
Sector : TOURISM
Qualification Title : BREAD AND PASRTY PRODUCTION NCII
Unit of Competency : PREPARE AND PRODUCE BAKERY PRODUCTS
Module Title : PREPARING AND PRODCE BAKERY PRODUCTS
Learning Outcomes:
1.Prepare bakery products
2 Decorate and present bakery products
3. Store bakery products

A. INTRODUCTION
This unit deals with the knowledge and skills required by bakers and pastry cooks (patissiers) to prepare and
produce a range of high-quality bakery products in commercial food production environments and hospitality
establishments.
B. LEARNING ACTIVITIES

LO 1: Prepare bakery products

Learning Content Methods Presentation Practice Feedback Resources Time
Lecture  Read Information  Answer Self-  Refer Answer Tr
Required  Actual Sheet 1.1-1 Check 1.1-1 Key CBLM
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 ingredients are Demonstration Manual
selected and  Return Demo “tools and equipment”
measured  Perform Task
according to Sheet  Refer to
recipe. “how to prepare pans “mis-en place” Performance
so that cakes and  Perform Criteria
breads are easy to Operational Checklist
remove “” Sheet”  Refer to
“ how to operate Performance
“Effect of sugar on oven “ Criteria
baked products  Perform Job Checklist
Sheet  Refer to
“ingredients in making “ make sponge Performance
sponge cake cake” Criteria
Checklist
“procedure making
sponge cake .

“How to operate Oven”

 Drill
LO 2: Decorate and present bakery products
Bakery products  Actual  Read in formation  Answer Self-  Refer Answer
are filled Demonstration sheet 1.2.2 Check 1.2-2 Key Tr
 Return Demo  Perform Task  Refer to CBLM
“Types and Sheet Performance
characteristics of “ preparation “ Criteria Manual
shortenings”  Perform Checklist
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 Operational Sheet  Refer to
“How to use mixer “ “ how to use Performance
electric mixer Criteria
“procedure of making  Perform Job Checklist
butter frosting “ Sheet  Refer to
“how to make Performance
butter frosting” Criteria
 Drill Checklist
LO3.Store bakery products
Packaging finished
products  Actual •Read Information Sheet • TR
Answer  Refer Answer
Demonstration 1.3-3 CBLM
Self-Check 1.3-3 Key
 Return Demo Manual
“how to prepare for • Perform • Refer to
freezing “ Task Sheet Performance
“ preparation “ Criteria
“storage time” Checklist
• Perform
• Refer to
“how to operate Operational Sheet Performance
chiller’ “ how to operate Criteria
oven “ Checklist
• Drill
• Perform • Refer to
Job Sheet Performan
“packaging” ce Criteria
Checklist

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C. ASSESSMENT PLAN
 Written Test
 Performance Test
C. TEACHER’S SELF-REFLECTION OF THE SESSION

D.

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 Information Sheet 1.1-1

Techniques in Bread Making

 Mixing
-always put the flour in your bowl first, then add the salt and the
yeast to opposite sides of the bowl. Is a general term that includes
stirring, beating, blending, binding

 Kneading- process helps work the gluten in the flour to create a smooth
elastic dough .
 Creaming-this type of recipe will say things like “cream “ the butter and
sugar or “beat the butter and sugar till pale and creamy.

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 Information Sheet 1.1-2

TOOLS FUNCTIONS PICTURES

A measuring cup
Measuring Cup primarily to measure
the volume

Is a spoon used to
measure an amount of
Measuring Spoon an ingredient, either
liquid of dry.

Are used both in

Cake Turn Table production of the pastry
item and in finishing .

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 Are the nozzles on the
end of a pastry bag that
the frosting or filling is
Decorating Tips forced through to apply
it cakes, cookies,
pastries.

A cylinder over pastry

or dough to flatten or
Rolling Pins shape it.

Sheets Pans Is a flat rectangular

metal pan used in oven.

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 That is used to cut
pastry into shapes.
Pie Cutter 6,8,10

Allow you to gather

every bit of dough from
Rubber Scraper a board or batter from a
bowl, helping make
sure of the goodness
goes to waste

A thin board or slab on

Palette Knife which as artist lays and
mixes colors.

To separate cake tiers is

a very traditional way of
Cake Pillars displaying a tiered
wedding cake.

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 Is a deep stovetop pan
with long handle and
Sauce pans usually, a lid.

Is a type of spoon used

for soup, stew, or other
Ladles foods.

Knives with
plastic handle

Is a durable board on
Chopping Board which place material for
cutting.

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 Are used to measure
Scale2-10 KGS the weight of an item.

Is a kitchen utensils
Grater used to grate goods into
fine pieces.

Is a spoon that is used

for stirring sauces and
Wooden spoons for mixing ingredients
in cooking.

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 Kitchen utensils which
uses a gear-driven
mechanism rotate a set
Beaters of beaters.

Is a deep bowl that is

Mixing Bowls particularly well suited
for mixing ingredients
together in.

Wire Whisk Is usedto beat or whip

egg whites or cream.

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 Has 12 formed cups for
baking muffins and
Muffin Pans cupcake

Loaf pan Is used to bake loaf

bread.

Rectangular Pans
1x8x8

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 Round pan
6.8.10,12,14, f 16

Pie Pan

Flour Sifter Used for sifting flour

Strainer
Double Boiler
Piping Bags
Coupler

EQUIPMENTS USES PICTURES

Commercial
Mixers with
complete
attachments
Mechanical Dough
Decker Oven
Compressor
Dough Cutter
Refrigerator

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 Date Developed: Document No.
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 Information Sheet 1.2-7

Icing -

Types of Icing

Basically, cake icing has three separate and important functions.

 First Cake Icing, of course, makes a cake look nice. Cake icing is the
pretty shimmer on the cake, the thing that holds it all together.
 The second main function of cake icing is to reflect the theme or design
of the cake. The cake icing helps you to hold together over all design of
the cake.
 Finally , cake icing can help prolong the cake. Many people don’t realize
it ,but cake icing can help keep the cake fresh.

SIX BASIC KINDS OF ICING

 Fondant–is a surgery that is crystallized to a smooth, creamy white

mass.

Guidelines for using Fondant

1. Heat fondant over a warm bath, stirring constantly to thin
the icing and make it pourable. Do not eat over 100F to it
will lose shine.
2. If the fondant is still thick, thin it with a little simple sugar
syrup.
3. Add flavoring and colorings as desired.
4. To make chocolate fondant, stir melted bitter chocolate into
warm fondant until desired colors and flavor are reached
chocolate thickens the fondant so the icing may require more
thinning wit sugar syrup.
5. Apply fondant by poring it over the items or dipping items
into it.

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 Butter cream-icing are light, smooth mixtures of fat and confectioner
sugar. They may also contain eggs to increase their smoothness or
lightness .

3 Basic types of Butter Creams

1. Simple Butter Cream

- are made by creaming together fat and sugar to the
desired consistency and lightness a small quantity of egg
white may be whipped in.
Decorator Butter cream – Is a simple butter cream
used for making flowers and other cake decorations. It is
creamed only a little because if too much air is beaten in it
would not be able to hold delicate shapes.
2. Meringue
-type of butter creams are prepared by first beating egg
whites and adding a boiling syrup or just sugar soft butter is
then mixed into the meringue. This is very smooth ,light
icing.
3. French Butter Icing-are similar to the meringue type, but
the foam is made with egg yolks and sometimes whole eggs
and boiling syrup.
 Foam Type Icing-
- sometimes called boiled icing are simply meringues made with a
boiling syrup some also contain stabilizing ingredients like gelatin.

 Flat Icing

–also called water icings ; are simply mixture of 10x sugar, waters
and sometimes can syrup and flavoring. They are used mostly for
coffee cakes and sweet rolls. Flat icings are warmed to 100F (38C)
for application and are handled like fondant.

 Fudge Type Icing

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 – are rich cooked icings, heavy and thick. They may be flavored
with a variety of ingredients. They are used on cups cakes; layer cakes
and loaf cakes.
-are stable and hold up well on cakes and in storage icings must
be covered tightly to prevent drying and crusting.

 Royal Icing

-also called decorating or decorators icing is similar to flat icing

except tat is much thicker and is made with eggs whites which
makes it hold and brittle when dry.

 Glazes
- are thin glossy transport coatings that gives shine to
baked products and help prevent drying.
-the simplest glaze is a sugar syrup or diluted corn
syrup brushed to cakes or Danish while the glaze is hot.

 Fruit Glazes
-is the most popular being apricot, are available
commercial prepared. They are melted, thinned with a
little water and blushed on while hot.
 Fillings

- are sometimes used instead of icing bet. Cake layers.

Fruit Fillings
- may be cooked or uncooked.
- cooked fruit fillings juices thickened with
starch or eggs.
- uncooked fruit fillings include jellies and
preserves and dried have been ground and

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 flavored. Fresh fruits, such as the strawberries
in a strawberry short cakes, are also used.

Cream Fillings
– include pastry cream and various pudding
type preparations.
- desserts with cream fillings should be
assembled as close to service time as possible and
refrigerated to avoid health hazards.

Whipped Cream – used as dessert topping filling and

frosting.

PROBLEMS CAUSE SOLUTION

Ingredients too warm or Eggs must be at room

too cold incorrect fat is
Butter curdles during used fat inadequately
mixing creamed before liquid
was added.
temperature and added
slowly, use correct
ingredients add a portion
of the floor, then
continue adding the
liquid.

Use a weaker flour

Flour too strong, old
Cake Lacks Volume chemical leavened. Egg
foam under whipped
oven too hot.
replaced with fresh
livener. Use correct
mixing method . Do not
deflate eggs during
mixing adjust oven
temperature.

Texture is coarse with Over mixing. Alter mixing method.

an open grain Adjust oven
Oven too cool. temperature.

Poor ingredients. Check flavor and aroma

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 of all ingredients. Do not
Poor Flavor Unclear pan. grease pans with rancid
fats.

Butter not incorporated Incorporate fats

Uneven Shape evenly. Batter spread completely. Spread
unevenly. Over rack not batter evenly. Adjust
level. Uneven oven oven temperature
temperature.

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 Information Sheet 1.3.-2

Baking Temperature and Time

Type of Product Oven Temperature Baking Time

Breads etc.

Biscuits 425F to 450F 10 to 15 min.

Corn Bread 400F to 425F 30 to 40 min.
Cream Puffs, Popovers 375F 1 hr.
Muffins 400F to 425F 20 to 25 min.
Quick Loaf breads 350F to 375F 1 to 1-1/4 hr.
Yeast bread 400F 30 to 40 min.
Yeast Rolls, plain 400F to 425F 15 to 25 min.
Sweet 375F 20 to 30 min.

Cakes with Fats

Cup 350F to 375F 15 to 25 min.

Layer 350F to 375 F 20 to 35 min.
Loaf 350F 45 to 60 min.

Caked without Fats

Angel food and Sponge 350F to 400F 30 to 45 min.

Cookies

Drop 350F to 375F 8 to 15 min.

Rolled 375F 8 to 10 min

Egg ,meat , milk and cheese dishes

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Cheese soufflé , custards
(baked in a pan of hot 30 to 60 min.
water ) 350F
Macaroni and cheese 350F 25 to 30 min.
Meat Loaf 300F 1 to 1 ½ hr.
Meat Pie 400F 25 to 30 min
Rice Pudding 300F 2 to 3hr.
Scalloped Potatoes 350F 1 hr.

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 Information Sheet 1.2-1

Yeast is a single-celled celled plant that reproduces by budding and is capable

of converting sugar to alcohol and carbon dioxide in a process known as
fermentation. The production of carbon dioxide causes the flour mixture to
rise. Commercial yeast is marketed in three forms: dry or granular , cake or
fresh compressed and instant yeast. Dehydration makes the yeast dominant
in the dry or granular form, but does not destroy it. The yeast are alive but
inactive form. The addition of water activates it, so it should always be kept in
a cool, dry place with the container tightly closed if not intended for use. In the
cake , compressed, or fresh, the yeast are in active state in a moist mixture with
starch. The presence of moisture makes the product perishable and should
therefore be refrigerated.

The role of the yeast in Bread making has been narrowed down to two essential
points.

1. The formation and migration of carbon dioxide culminating in a network of

cellular compartments occupying about 120 cubic inches per round loaf, to
lighten or raise the dough , thereby improving greatly it ultimate palatability.

2. The simultaneous production and concentration of alcohols ,aldehydes,

ketones and acids, ultimately contributing to bread aroma and flavor.

Expiration and Testing Yeast

 Expiration Date ( printed on the yeast packages)

-Yeast does expire. Yeast will last longer than the date printed on the
packet if it is kept in the refrigerator. It will last even longer in the freezer
(for up to a year or even more)

 Testing Yeast
- Sugar is used in testing yeast. To test yeast. Add ½ teaspoon of
sugar to the yeast when stirring it into the water to dissolve. It is
foams and bubbles within 10 minutes, you know the yeast is alive
and active.
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 Two basic yeast dough’s batter and kneaded

Batter Breads- are really a shortcut way to make breads-they require no

kneading.
Kneading Breads- require more time and energy than batter bread.

“However, both types of yeast dough must rise before shaping a baking: this
allows the yeast to activate.

Batter Dough Kneaded Dough

The flour is beaten into the dough
with an electric mixer instead of being
kneaded.
Batter dough is stickier because less
flour is used.
The batter is spread in a pan instead
of shaped into loaves or rolls,
There is usually only one rising time.
Batter dough results in bread with a
coarser texture and pebbled surface.
Shape is symmetrical and well-
proportioned with a rounded, smooth
top.
Color of crust is an even golden
brown, slightly darker on top than on
sides and bottom.
Crust is tender, smooth, crisp and
free from cracks.
Size is large but not an=y in
proportion to weight.
Inside color is creamy white and free
from cracks.

Rich Dough – are yeast-based dough that contain butter, cream, some kind of
fat or eggs. Rich dough produces a bread that is soft with a tender cake like
texture.

Roll dough-

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 Date Developed: Document No.
July 2010 Issued by:
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BREAD AND PASTRY PRODUCTION
February 2012
NCII Developed by:
MACATOL,CHEERISH KAYE

Revision # 01