BREAD AND PASTRY
PRODUCTION NC II
Christy Lou A. Baitan
BPP NC II - Trainer
COMPETENCY BASED
LEARNING MATERIALS
Unit of Competency:
PREPARE AND PRODUCE
PASTRY PRODUCTS
Module Title:
Preparing and Producing
Pastry Products
HOW TO USE THIS COMPETENCYBASED 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.
LIST OF COMPETENCIES
No.
Unit of Competency
1
Prepare and produce bakery
products
Module Title
Preparing and Producing Bakery
Products
Code
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
TRS741343
Presenting Desserts
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.
LEARNING OUTCOMES:
Upon completion of this module, you MUST
be able to:
 PREPARE PASTRY PRODUCTS
 DECORATE AND PRESENT PASTRY
PRODUCTS
 STORE PASTRY PRODUCTS
What is pastry?
Pastry is a dough of
flour, water and
shortening that may be
savoury or sweetened.
Sweetened pastries are
often described as
bakers' confectionery.
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.
 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.
 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.
 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.
 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.
Pastry product characteristics:
Colour of the product when it is finally removed from the
oven is important to the visual appeal of the product. Colour
stimulates the senses and encourages the customer to
purchase.
Appearance is about form and shape. It is important that all
pieces have the same appearance.
Consistency and texture is about how it feels in the mouth
when the customer is consuming the product.
Moisture content adds to the shelf life and mouth feel of the
product.
Mouth feel and eating properties
Enterprise standards can be
determined by:
Skill of Expectations of customers
the
artisan
pastry Quality of ingredients used
cook
Market penetration point
established by the enterprise
TOOLS, MATERIALS and
EQUIPMENT
Electric MixerIs 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.
 Baking oven - a chamber used
for baking, heating, or drying.
 Tips and Piping Bag is an
often cone- or triangularshaped, 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.
 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.
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.
 Pastry brush, also known as a basting
brush, is a cooking utensil used to spread
butter, oil or glaze on food.
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.
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.
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.
 Measuring Scale -
Scales of measurement refer to ways
in which variables/numbers are defined
and categorized.
FILLINGS and COATING/ICING,
GLAZES and DECORATIONS
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.”
Types of decorations
Fondant, also known as sugar
paste or ready roll icing, exists in
many different colours, and it is
usually easy to handle once
prepared properly. It must be
rolled out with cornstarch to
avoid sticking to any surface and
to smooth it out.
Royal icing is a
sweet white icing
made by whipping
fresh egg whites
(or powdered egg
whites, meringue
powder) with icing
sugar.
Gum paste, also known as florist
paste, is an edible, brittle
material that dries quickly and
can be sculpted to make cake
decorations such as flowers or
molded designs.
Marzipan is often
used for modeling
cake decorations
and sometimes as a
cover over cakes,
although fondant is
more preferred.
Modeling chocolate is a
chocolate paste made by
melting chocolate and
combining it with corn
syrup, glucose syrup,
or golden syrup.
 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 threedimensional persons, places
and things.
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.
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:
1.
In medium bowl, mix powdered sugar and butter with spoon or electric mixer on low speed.
2.
Stir in vanilla and 1 tablespoon of the milk.
3.
Gradually beat in just enough remaining milk to make frosting smooth and spreadable. If frosting is too thick, beat in more m ilk, 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
Performance Criteria Checklist for
Job Sheet 2.1-1


CRITERIA
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

Requires oven temperature are selected to bake
goods in accordance with the desired
characteristics, standards recipe specifications and
enterprise practices.
YES
NO