BREAD AND PASTRY
PRODUCTION NC 2
[A SELF LEARNING MODULE]
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Bread and Pastry Production NCII: A Competency-Based Learning Module, Lecture notes of Hospitality and Tourism
Baking and pastry arts fundamentals
Typology: Lecture notes
2019/2020
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BREAD AND PASTRY
PRODUCTION NC 2
[A SELF LEARNING MODULE]
WELCOME TO THIS COMPETENCY BASED
LEARNING MATERIAL IN BREAD AND PASTRY
PRODUCTION NCII
WELCOME TO THIS COMPETENCY BASED
LEARNING MATERIAL IN BREAD AND PASTRY
PRODUCTION NCII
ā¢ THE 105 HOURS IN CORE COMPETENCY
CONSISTS OF 5 UNITS WHICH ARE AS
FOLLOWSā¦..
ā¢ 1. PREPARE AND PRODUCE BAKERY
PRODUCTS
ā¢ 2. PREPARE AND PRODUCE PASTRY PRODUCTS
ā¢ 3. PREPARE AND PRESENT
GATEAUX,TORTES,CAKES
ā¢ THE 105 HOURS IN CORE COMPETENCY
CONSISTS OF 5 UNITS WHICH ARE AS
FOLLOWSā¦..
ā¢ 1. PREPARE AND PRODUCE BAKERY
PRODUCTS
ā¢ 2. PREPARE AND PRODUCE PASTRY PRODUCTS
ā¢ 3. PREPARE AND PRESENT
GATEAUX,TORTES,CAKES
RECOGNITION OF PRIOR LEARNING(RPL)
ā¢ ACTUAL EXPERIENCE ON THE JOB
ā¢ ALREADY COMPLETED THE TRAINING AREA
RECOGNITION OF PRIOR LEARNING(RPL)
ā¢ ACTUAL EXPERIENCE ON THE JOB
ā¢ ALREADY COMPLETED THE TRAINING AREA
MAJOR INGREDIENTS IN BAKINGMAJOR INGREDIENTS IN BAKING
- (^) 1. FLOUR
- (^) 2. BREAD FLOUR
- (^) 3. CAKE FLOUR
- (^) 4. ALL PURPOSE FLOUR
- (^) 5. WHOLE WHEAT FLOUR
- (^) 6. WHEAT GERM
- (^) 7. RYE FLOUR
- (^) 8. TRITICALE FLOUR
- (^) 9. OAT FLOUR
- (^) 10. CORN
- (^) 11.RICE FLOUR
- (^) 12.POTATO STARCH
- (^) 13. SOY FLOUR
- (^) 1. FLOUR
- (^) 2. BREAD FLOUR
- (^) 3. CAKE FLOUR
- (^) 4. ALL PURPOSE FLOUR
- (^) 5. WHOLE WHEAT FLOUR
- (^) 6. WHEAT GERM
- (^) 7. RYE FLOUR
- (^) 8. TRITICALE FLOUR
- (^) 9. OAT FLOUR
- (^) 10. CORN
- (^) 11.RICE FLOUR
- (^) 12.POTATO STARCH
- (^) 13. SOY FLOUR
DIFFERENCE OF FLOURSDIFFERENCE OF FLOURS
ā¢ CAKE FLOUR-HAS AT LEAST AMOUNT OF
GLUTEN 8-10%
ā¢ ALL PURPOSE FLOUR 10-12% GLUTEN
ā¢ BREAD FLOUR- 12-15% GLUTEN
ā¢ - COMBINATION OF CAKE FLOUR AND ALL PURPOSE
FLOUR.
ā¢ GLUTEN-TYPES OF PROTEIN
ā¢ CAKE FLOUR-HAS AT LEAST AMOUNT OF
GLUTEN 8-10%
ā¢ ALL PURPOSE FLOUR 10-12% GLUTEN
ā¢ BREAD FLOUR- 12-15% GLUTEN
ā¢ - COMBINATION OF CAKE FLOUR AND ALL PURPOSE
FLOUR.
ā¢ GLUTEN-TYPES OF PROTEIN
TYPES OF FATS USED IN BAKING
ā¢ 1. OIL
ā¢ 2. SHORTENING
ā¢ 3.MARGARINE
ā¢ DIFFERENCE BETWEEN BUTTER AND
MARGARINE
ā¢ BUTTER-DERIVED FROM ANIMAL SOURCES
ā¢ MARGARINE-DERIVED FROM PLANT SOURCES
ā¢ 1. OIL
ā¢ 2. SHORTENING
ā¢ 3.MARGARINE
ā¢ DIFFERENCE BETWEEN BUTTER AND
MARGARINE
ā¢ BUTTER-DERIVED FROM ANIMAL SOURCES
ā¢ MARGARINE-DERIVED FROM PLANT SOURCES
METHODS OF BAKINGMETHODS OF BAKING
- (^) KNEADING
- (^) STIRRING
- (^) WHISKING
- (^) ROLLING
- (^) LAMINATING
- (^) CREAMING
- (^) CUT āIN
- (^) BEATING
- (^) FOLDING
- (^) KNEADING
- (^) STIRRING
- (^) WHISKING
- (^) ROLLING
- (^) LAMINATING
- (^) CREAMING
- (^) CUT āIN
- (^) BEATING
- (^) FOLDING
MIXING TECHNIQUES
- (^) SOME IMPORTANT TECHNIQUES
- (^) 1. SIFTING-process of separating articles in the ingredients like flour and sugar by passing these through a sieve. In this process of sifting, air is incorporated.
- (^) 2. CREAMING- rubbing two or more ingredients in a bowl using a wooden spoon or an electric mixer to develop a soft and fluffy combination of flour and batter mixture.
- (^) SOME IMPORTANT TECHNIQUES
- (^) 1. SIFTING-process of separating articles in the ingredients like flour and sugar by passing these through a sieve. In this process of sifting, air is incorporated.
- (^) 2. CREAMING- rubbing two or more ingredients in a bowl using a wooden spoon or an electric mixer to develop a soft and fluffy combination of flour and batter mixture.
- (^) 5. BEATING-incorporates air into the mixture by mechanical agitation. It could be done with the fork, wire whip egg beater or electric food mixer.
- (^) 6. WHIPPING-eggs and cream are usually whipped to fill them with the air and thick and fluffy.
- (^) 7. CUT AND FOLD- are combination of cutting vertically into the mixture with a rubbr scrapper or a spoon turning over and over by gliding the spoon across the bottom of the mixing bowl at each turn.
- (^) 5. BEATING-incorporates air into the mixture by mechanical agitation. It could be done with the fork, wire whip egg beater or electric food mixer.
- (^) 6. WHIPPING-eggs and cream are usually whipped to fill them with the air and thick and fluffy.
- (^) 7. CUT AND FOLD- are combination of cutting vertically into the mixture with a rubbr scrapper or a spoon turning over and over by gliding the spoon across the bottom of the mixing bowl at each turn.
- (^) 8. FOLDING- working with the ingredients very gently to retain air in the mixture. Is mostly done by hand although many people used an electric mixer or rubber scrapper.
- (^) 9. CUTTING IN- the mixing of solid fat to flour with the use of a pastry cutter or blender or two knife in a scissor manner. This method is coating them with flour to form a coarse granular mixture, for pastries and biscuits.
- (^) 8. FOLDING- working with the ingredients very gently to retain air in the mixture. Is mostly done by hand although many people used an electric mixer or rubber scrapper.
- (^) 9. CUTTING IN- the mixing of solid fat to flour with the use of a pastry cutter or blender or two knife in a scissor manner. This method is coating them with flour to form a coarse granular mixture, for pastries and biscuits.
BAKING TOOLS AND EQUIPMENT
ā¢ FOR MEASURING
- (^) - set of measuring spoon
- (^) -set of measuring cups for dry ingredients
- (^) -liquid measuring cup( made of glass)
- (^) Weighing scale, oven thermometer, timer
ā¢ FOR MEASURING
- (^) - set of measuring spoon
- (^) -set of measuring cups for dry ingredients
- (^) -liquid measuring cup( made of glass)
- (^) Weighing scale, oven thermometer, timer
ā¢ FOR CUTTING, MIXING, AND BLENDING
ā¢ -GRATER
- (^) -CUTTER(for dough and pastry)
- (^) -MIXER (ELECTRIC OR HAND)
- (^) -SIFTER(WIRE OR PLASTIC)
- (^) -PASTRY BLENDER
- (^) -PASTRY BRUSH
- (^) -ROLLING PIN
ā¢ FOR CUTTING, MIXING, AND BLENDING
ā¢ -GRATER
- (^) -CUTTER(for dough and pastry)
- (^) -MIXER (ELECTRIC OR HAND)
- (^) -SIFTER(WIRE OR PLASTIC)
- (^) -PASTRY BLENDER
- (^) -PASTRY BRUSH
- (^) -ROLLING PIN