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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
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.
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