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    This document outlines the basic competencies, common competencies, and core competencies for Bread and Pastry Production NC II. It provides details on the key ingredients used in bread and pastry production such as flour, water, milk, sugar, eggs, shortening, and leavening agents. It also gives a brief history of bread and describes the process of bread dough formation.

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    This document outlines the basic competencies, common competencies, and core competencies for Bread and Pastry Production NC II. It provides details on the key ingredients used in bread and pastry production such as flour, water, milk, sugar, eggs, shortening, and leavening agents. It also gives a brief history of bread and describes the process of bread dough formation.

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    840 views47 pages

    BPP Powerpoint

    Uploaded by

    Shommer Shots
    This document outlines the basic competencies, common competencies, and core competencies for Bread and Pastry Production NC II. It provides details on the key ingredients used in bread and pastry production such as flour, water, milk, sugar, eggs, shortening, and leavening agents. It also gives a brief history of bread and describes the process of bread dough formation.

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    of 47

    BREAD AND PASTRY

    PRODUCTION NC II
    BASIC COMPETENCIES

    COMMON
    COMPETENCIES
    CORE
    COMPETENCIES
    BASIC COMPETENCIES:
    1.Participate in workplace communication.
    2.Work in team environment.
    3.Practice career professionalism.
    4.Practice occupational health and safety
    procedures.
    PARTICIPATE IN
    WORKPLACE
    COMMUNICATION
    1. Obtain and convey workplace information.
    2. Participate in workplace meetings and discussions.
    3. Complete relevant work completed documents.
    WORK IN TEAM ENVIRONMENT

    1. Describe team role and scope.


    2. Identify own role and responsibility within team.
    3. Work as a team member.
    PARTICIPATE CAREER
    PROFESSIONALISM
    1. Integrate personal objectives with organizational goals.
    2. Set and meet work priorities.
    3. Maintain professional growth and development.
    PRACTICE OCCUPATIONAL HEALTH AND SAFETY
    PROCEDURES

    1. Identify hazards and risks.


    2. Evaluate hazards and risks.
    3. Control hazards and risks.
    4. Maintain OHS awareness.
    COMMON COMPETENCIES:
    1.Develop and update industry knowledge.
    2.Observe workplace hygiene procedure.
    3.Perform computer operations.
    4.Perform workplace and safety practices.
    5.Provide effective customer service.
    DEVELOP AND UPDATE
    INDUSTRY KNOWLEDGE
    1. Follow workplace procedures for health, safety and
    security practices
    2. Deal with emergency situations
    3. Maintain safe personal presentation standards
    OBSERVE WORKPLACE
    HYGIENE PROCEDURES
    1. Follow hygiene procedures
    2. Identify and prevent hygiene risks
    PERFORM COMPUTER
    OPERATIONS
    1. Plan and prepare for task to be undertaken
    2. Input data into computer
    3. Access information using computer
    4. Produce/output data using computer system
    5. Maintain computer equipment and systems
    PERFORM WORKPLACE
    AND SAFETY PRACTICES
    1. Follow workplace procedures for health, safety and
    security practices
    2. Deal with emergency situations
    3. Maintain safe personal presentation standards
    PROVIDE EFFECTIVE
    CUSTOMER SERVICE
    1. Greet customer
    2. Identify customer needs
    3. Deliver service to customer
    4. Handle queries through telephone, fax machine, internet and email
    5. Handle complaints, evaluation and recommendations
    PPE Personal Protective Equipment
    5’s
    Seire/Sort Take out unnecessary items and dispose.

    Seiton/Systematize Arrange necessary items in good for use.

    SEISO/SWEEP Clean your workplace.

    Seiketsu/Sanitize Maintain high standard of housekeeping.


    Does things spontaneously without being
    Shitsuke/Self discipline told or ordered.
    CORE COMPETENCIES:
    1.Prepare and produce bakery products.
    2.Prepare and produce pastry products.
    3.Prepare and present gateaux, tortes and cakes.
    4.Prepare and display petits fours.
    5.Present desserts.
    COC1. PREPARE AND PRODUCE
    BAKERY PRODUCTS
    HISTORY OF BREAD
    Since the dawn of time, grain has dominated the existence of man.
    In early development, man was a hunter of meat. Wild grains kept him alive on
    the trail. When man discovered that wild grain seed would bear in a climate and
    site of his own choosing, he realized that he could live with other men, with less
    dependence on his hunting ability.
    At first , man satisfied his hunger by eating raw green seeds. Next he learned
    to grind the seeds between stone to make flour. Then, more than 8,000 years
    ago, the Swiss Lake Dwellers learned how to mix flour and water into a dough.
    They poured the mixture on heated stone to bake it.
    It was flat, hard on the outside and soft on the inside. But the
    same means of baking bread prevailed through the civilization
    of the Babylonians, Chaldeans, Assyrians, and Egyptians.
    In about 3,000 B.C. in some unknown manner the raised loaf
    bread was discovered. Perhaps and this is the accepted version
    of the first “leavened” or raised bread--- a baker in the Royal
    Egyptian household set aside some dough of wheat flour and
    forgot about it. His dough soured and expanded. The
    frightened baker kneaded it into newly made dough and baked
    it on hot stones. His first trial was successful. The royal
    household liked his bread and he kept his job.
    Almost 5,000 years later, in the 17th century, a scientist
    found out what saved the Egyptian bakers job. Through the
    microscope lens, yeast cells were seen and identified in bread
    dough and the process by which bread dough raises was revealed.
    The flat bread baked in the Valley of the Nile was a mixture of
    water, grain, meal and sugar. When the dough was put aside , wild
    yeast cells, in the air settled on the dough. The wild yeast spores
    and the sugar combined, breaking up, or fermenting the sugar .
    Air bubbles were formed, causing air like pockets which puffed
    up the dough. Then the heat of from the baking stones caused
    further rising action, and when cooled, the bread retained its
    exaggerated shape.
    THE FIRST BAKERS
    Public bakeries were established in Greece sometime between
    200 and 300 B.C. They were started by freed men who originally
    were slaves brought to Greece for manual work, or they were
    born of slave labor and eventually given their liberty. Once given
    freedom, they followed the same jobs they performed in
    bondage. Baking was one of these jobs.
    As the Roman Empire formed, absorbing Greece, the
    conquerors also absorbed the baking industry. A baker’s guild, a
    union of owners, was established to set standards for quality and
    employment.
    INGREDIENTS OF BREAD
    * Flour * Salt, Spices, and other flavors
    * Water
    * Milk
    * Sugar
    * Egg
    * Shortening
    * Leavening Agent
    FLOUR
    *Bread flour ---Is finely ground meal or
    powdery product obtained from
    *Cake flour milling cereal grains, root crops,
    starchy vegetables and other
    *All Purpose Flour
    foods
    *1 Class Flour
    st

    *3rd Class Flour


    *Others
    (Rye Flour, Self Rising Flour, Ready mix, etc.)
    WATER
    The cheapest ingredient in baking. It can also be the
    most expensive material in baking if it is not
    properly utilized. It also enhance the longer shelf life
    because bread with the proper amount of moisture
    will keep fresh longer.
    1. SOFT WATER ( distilled water or rain water)
    2. HARD WATER ( tap water)

    3. ALKALINE WATER
    MILK
    Is another basic means to supply liquid to the dough or
    cake mix. If milk is left standing at room temperature for
    several hours it turns sour and curdles.

    * Pasteurized milk
    * Evaporated milk
    * Condensed milk
    * Dried or Milk
    Powder
    Are important ingredientssugar
    in baking. They are usually
    sweet, soluble organic compound belonging to the
    carbohydrates group of food. Sometimes, sugar is termed
    as sucrose which means sugar or syrups made out of
    sugar cane or sugar beet.
    * Granulated Sugar
    * Milk Sugar
    * Confectionary (Lactose
    * Malt Sugar
    )
    Sugar
    * Brown Sugar (Maltose)
    * Corn Sugar (Dextrose)
    Are very important and costly ingredient of
    bakery products. Eggs are highly in nutritional
    EGG value and contribute a lot to the value of baked
    products as a food. Eggs are rich in calcium,
    phosphorus, and iron. Egg protein is a
    complete protein, capable of supplying all of
    the essential amino acids required to maintain
    growth and good health. Both the protein and
    the fat(yolk), are readily assimilated by the
    body.

    * Fresh Eggs * Frozen Eggs


    * Liquid Eggs * Dried Eggs
    SHORTENING
    Is defined as any fat that increases the tenderness of a product by
    preventing the cohesion of gluten strands during mixing. Thus gluten
    is shortened making the product tender.

    * Oil BUTTER is made from fatty


    protein of milk (cow’s milk), and
    * Butter it is expensive while,
    * Lard MARGARINE is made from
    vegetable or animal fat, and it
    * Margarine is affordable.
    LEAVENING AGENT
    Is a gas added or produced during the mixing and/ or heating of a
    batter or dough making the mixture rise, thus the product more light
    and porous.
    *Air, Water Vapor(Steam), and
    Carbon dioxide

    BIOLOGICAL CHEMICAL
    * Yeast
    • Instant Dry * Baking Powder
    Yeast * Baking Soda
    • Active Dry
    SALT, spices and other FLAVORS
    Serves many purpose in bakery goods. It has a flavor which makes other foods taste
    good; accentuates the flavor of other ingredients (sweetness of sugar is emphasized
    by the contrasting taste of salt); helps to control in yeast-raised dough the action of
    the yeast and thereby controls the rate of fermentation.
    Are aromatic vegetable products usually in a finely ground state. They contribute
    SPICES importantly to the taste and smell to the product and help to improve the quality.
    FLAVORS The base of these flavors is the extracted essential oils of the fruit or
    bean, or imitation of the same. Many fruit flavors are derived from the
    natural oils found in the surface part. Some extracted from the total
    pulp. These flavors are supplemented by artificial flavor and coloring.
    A flour-liquid mixture still stiff enough
    DOUGH to knead or to handle.

    KINDS OF DOUGH
    Are made of just the basic ingredients for
    bread—flour, yeast, salt, a little sugar
    LEAN DOUGH and shortening.
    Contain added ingredients such as more
    RICH sugar, butter, nuts, fruits, eggs, milks
    DOUGH and condiments.
    METHOD OF MIXING DOUGHS
    * Straight Dough Method
    uses all the ingredients together one at a time to make
    a dough. This is kneaded and set aside to rise.
    * Sponge Dough Method
    Involve mixing part of the liquid , flour, sugar, and all of the
    yeast to make a mixture. The rest of the ingredient are added
    and the mixture is treated like a straight dough.
    * No Knead Method
    Is faster because breads are made from a batter instead of
    dough. Kneading and shaping are eliminated.
    STEPS IN BREAD MAKING
    1. KNEADING
    2. FERMENTATION
    3. PUNCHING DOWN
    4. RESTING PERIODS
    5. SHAPING OF THE DOUGH
    6. PROOFING
    7. BAKING
    KNEADING
    Is the process of manipulating a ball of dough with your hands. The
    purpose of gluten in the dough so that the gas produced by the yeast
    will be captured. When the dough has not been kneaded or mixed
    enough, the gas will not be trapped and will result in heavy and
    compact dough.
    To knead , press the ball of dough out lightly but firmly with your
    hands. Then fold the dough over on itself, toward yourself. Push lightly
    with your palms of your hands and not with your fingers. Knead until
    the dough feels satiny and looks smooth. The time of kneading varies
    both the type of flour and the handling of the dough.
    One way to tell whether there has been sufficient kneading is to
    hold with the hand and it does not stick to your hand. In kneading it is
    important to remember not to work in too much flour; that will make
    the dough stiff.
    FERMENTATION
    After the dough has been properly kneaded, shape it into a
    smooth ball and put into a greased bowl. Grease the
    surface so the dough can easily stretch as the dough rises.
    Cover the bowl with a clean towel and place in a warm
    place away from draft.
    Directions for fermentation or rising usually specify
    “until the dough is doubled bulk”, or until such time that
    based on your recipe. Another test to determine proper
    fermentation of the dough is, dent it gently with your
    finger and if the dent remains, the dough is ready to punch
    down.
    PUNCHING DOWN
    When the dough is light and ready, it should
    be punched down to release excess gas, break
    up some of the larger pockets and bring in a
    fresh supply of oxygen for the yeast.
    Punch down the dough by plunging your fist
    into it. Fold the edges into the center, forming
    it into a smaller, smooth dough.
    RESTING PERIODS
    After punching down the dough, it has to rest for
    at least 10-15 minutes before it is cut, divided into
    pieces. When the dough has been divided into
    portions, another rest period is recommended. After
    this second resting period the dough is ready for
    shaping. The loaves, buns or any shape of dough
    will have a nicer shape if the dough is allowed to
    rest for some time every after handling.
    PROOFING
    After the dough has been shaped into several varieties,
    they are set aside in warm place to rise for the second
    time until double in size.

    BAKING
    After the shaped dough has doubled in size, it is ready to
    be placed in the pre-heated oven for baking. NEVER START
    BAKING IN A COLD OVEN.

    NOTE: The bigger the size of product the lower and the longer time of baking, and
    the smaller the size of the product the higher and the shorter time of baking is
    required.
    COC 2. PREPARE AND PRODUCE
    PASTRY PRODUCTS
    Pastries are one of the most popular dessert and snack
    foods. Many seasonal fruits go well with a pie crust. Any of
    our wide range of desserts can fill in a pastry shells. Biscuits
    are small flaky quick products. Biscuits are perfect
    accompaniments for specialty food like chicken, roasts,
    steaks, etc. They can be made into miniature finger food
    seasoned cheese, raisins, and other ingredients. They are
    good, light, flaky, and tender.
    MIXING METHOD OF PASTRIES
    CUT-IN METHOD(BISCUIT METHOD)
    Cut in the shortening to the flour. Blend until the
    mixture becomes crumbly resembling coarse corn meal.
    Pastry blender is a convenient tool to use but two knives
    can do the job as well, working scissor-like on the mixture.
    Cutting shortening into the flour yields thin layer of fat in
    the biscuit dough and results into flaky texture.
    STRAIGHT DOUGH METHOD
    COC 3. PREPARE ND PRESENT
    GATEAUX, TORTES, AND CAKES

    and
    COC4. PREPARE AND PRESENT
    PETITS FOURS
    INGREDIENTS
    *Cake Flour
    *Sugar * Salt
    * Eggs * Baking Powder
    * Shortening * Flavors
    * Water
    * Milk
    CAKE CLASSIFICATION

    A. BATTERS A semi-liquid mixture of flour, egg,


    and milk or water. ( Shortening based)

    B. FOAMS Egg based

    A combination of batters and


    C. CHIFFONS foams
    MIXING METHOD CAKES and
    PETITS FOURS
    CREAMING METHOD
    Also known as the 'sugar-shortening' method, the sugar
    and shortening fat are blended together first and then
    creamed by added mixing. Sugar and shortening are
    creamed at a medium speed until soft and light.
    CAKE BAKING TERMS
    BREAKING DOWN
    Over creaming of ingredients, causing weakened
    products which collapse.
    DRY
    A condition of low liquid content or the degree
    to which a product is baked.
    GRADUALLY
    The act of proceeding by stages.
    GRAINY
    A rough harsh condition.
    INVERT
    To turn the baking pan upside down.
    MOIST
    The condition of having the proper moisture,
    keeping the product fresh longer.
    SHRINK
    To contract or loss volume during and after baking.
    SOGGY
    Presence of excess moisture giving a product a very
    wet appearance.
    STREAKY
    A condition in which discolored bands disappear.
    Texture
    The inside grain or degree of product smoothness.
    VOLUME
    The final size of the product upon being baked.
    TOOLS AND
    MATERIALS

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