NC II | copy for: FE RACHO

KORP
HIL

BREAD AND PASTRY

PREPARING HAMBURGER BUNS

(Competency: Prepare and Produce Bakery Products)

Tools and supplies
TOOLS
SUPPLIES
measuring
sponge:
tools
tin sheets
1000 grams hard flour (first
2 pcs whole eggs
class flour)
pastry brush
560 grams water
60 grams milk powder
(skimmed milk)
dough cutter 20 grams instant yeast
150 grams white sugar
100 grams lard
10 grams rock salt
Procedure:
1. Mix all the dry ingredients into the liquid ingredients. Knead and allow dough to
rest for 30-40 minutes.
Cut into desired size and shape. Round dough pieces and give an intermediate
proofing for 5 minutes.

2. Round dough pieces 20-70 grams and place on greased baking sheet and press.
Brush with egg wash or
milk wash. Sprinkle sesame seeds on top.

PREPARING SESAME BALLS (BINANGKAL)

(Prepare and Produce Bakery Products)

Tools and supplies
TOOLS
SUPPLIES
measuring
dough:
tools
baking pan
500 grams 1st class flour
10 grams salt
frying pan
500 grams 3rd class flour
25 grams skim milk
dough cutter
400 grams b. sugar
50 grams margarine
mixer kneader 200 grams water
10 grams vanilla
1.5 grams baking powder
2 pcs eggs
5 grams baking soda
Procedure:

1. Mix all the dry ingredients and make a well, pour the liquid ingredients and butter.
Knead on low speed for 4 minutes, scraping side down the bottom of the low.
Dough should be
malleable.
2. Cook in 180-185C

PREPARING DOUGHNUT

(Prepare and Produce Bakery Products)

Tools and supplies
TOOLS
SUPPLIES
measuring
sponge:
100 grams butter/margarine
tools
baking pan
800 grams All Purpose 20 grams rum (optional)
flour
frying pan
20 grams yeast
50 grams milk powder
(instant)
dough cutter 2 pcs. eggs
zest lemon
mixer
140 grams White sugar 350 grams water

kneader
Procedure:
1. Mix all the dry ingredients and develop dough. Give the dough a rest for 30
minutes.
2. Divide and scale the dough into units. Weight depends on the doughnut size.
Round the dough and
make a hole in the center and allow to rest for 15 minutes.
3. Oil temperature 180-185C. Deep fry.

PREPARING SPECIAL ENSAYMADA

(Prepare and Produce Bakery Products)

Tools and supplies
TOOLS
measuring
1 cups water
tools
mixing bowl
3 cups bread flour /All

SUPPLIES
2 T yeast (instant)
1/3 cup milk powder

dough roller
tin sheets

purpose flour
2 cups cake flour
3 T Margarine (add last)
3 T lard (add last)

2 pcs. whole eggs

cup sugar
1/3 cups cooking oil

Procedure:
1. Mix all the ingredients. Knead till fine or all are mixed adding the margarine and
lard last. Knead some
more till fine and smooth.
2. Spread over the table to avoid sticking. Form into mound and spread oil on top.
3. Let ferment until double in bulk, Do not cover with cloth. Scale to desired weight
and mold with
margarine or butter.
4. Fill with cheese or any desired filling. Proof for 1 hour. Bake for 375F for 20-30
minutes.
5. Scaling weight 70 grams
PREPARING CINNAMON ROLL
(Prepare and Produce Bakery Products)
Tools and supplies

TOOLS
measuring
tools
mixer
mixing bowl
dough roller
baking pan
frying pan

Dough

SUPPLIES
Cinnamon Filling

300 grams milk (200 milk/evap:100 water)

20 grams yeast (instant)
625 grams bread flour (1st class)
60 grams white sugar
1 pc egg
10grams salt
60 grams butter/margarine

100 grams cinnamon

300 grams brown sugar
Cinnamon Syrup
100 grams brown sugar
50 grams cinnamon
10 grams water

Procedure:
1. Mix all the dry ingredients and make a well, pour the liquid ingredients and butter. Knead on low
speed
for 4 minutes, scraping side down the bottom of the low. Dough should be malleable. Bulk
fermentation: 45 minutes, punch down after 20 minutes.
2. With the use of the rolling pin flatten the dough, rub with margarine, pour filling, and roll. Scaling,
rounding: 45 grams. Rest for 20 minutes.
3. When half-proof, brush with egg wash/ cinnamon syrup.
4. Final rising: 35 minutes or until size has doubled. Baking time: 15 to 25 minutes until golden brown.

PREPARING MACAROONS
(Prepare Pastry, Cakes and Yeast-based Products)

Tools and supplies

TOOLS
SUPPLIES
mixing bowl
2 cup desiccated coconut
piping/pastry
1 cup condensed milk
bag
rubber scrapper cup margarine/butter
measuring tool
3 pcs eggs
macaroons pans 1 cup sugar
baking cups
1 cup All Purpose flour
wire whisk
T vanilla
Procedure:
1. Process as in creaming method.
2. Deposit in paper line muffin tins oz size.
3. Bake for 20-30 minutes at 380F and 190C.

PREPARING BROWNIES

(Prepare Pastry, Cakes and Yeast-based Products)

Tools and supplies

TOOLS

SUPPLIES

mixing bowl
wire whisk

1 1/3 cup All Purpose Flour

teaspoon salt

rubber scrapper
measuring tool
baking pans
mortar and
pestle
wax paper

1 T baking powder
1 teaspoon baking soda
1 cup butter
1 cup unsweetened cocoa
powder
2 cups sugar
4 pcs whole eggs

1 teaspoon vanilla
2 C toasted broken
peanuts
5 T glucose

Procedure:
1. With the wire whisk do creaming method, mix the butter, sugar and eggs one at a time.
Set aside.
2. In a separate mixing bowl, mix the cocoa powder, flour, baking powder and salt.
3. Pour the second mixture to the first mixture then stir using wire whisk. Then add vanilla
and nuts.
4. In a baking pan, grease a 9x13 inches pan.

5. Pour the mixture into the pan. Bake until done.

PREPARING BUKO PIE

(Prepare and Produce Pastry Products)

Tools and supplies
TOOLS
SUPPLIES
sauce pan
Crust
Filling
mixing bowl 1 kilo All Purpose Flour
1 kilo young coconut water
wire whisk
2 grams salt
150 grams sugar
measuring
150 grams sugar
150 grams evaporated milk
tools
baking pan
200 grams shortening
50 grams butter/ margarine
(lard)
200 grams
3 pcs scraped young coco meat
butter/margarine
300 grams ice cold
30 grams cornstarch
water
Procedure:
1. For Crust: Using hand, mix dry ingredients with shortening and butter or margarine until it forms a

cornmeal or lumps appear. Then add water. Mix the mixture by cut-in fold mixing so as not to form
the
gluten. Freeze the dough for 30 minutes. Divide into two and press to form sheet.
2. For filling: mix all ingredients then cook in a double boiler or in a cooking pan until thick but not
dry. Fill
the crust with the cooked filling/mixture then cover with the remaining half dough for crust and
then
make a closure. Brush with egg wash. Bake for a few minutes or until done.

PREPARING SWEET DOUGH PIE

(Prepare and Produce Pastry Products)

Tools and supplies
TOOLS
tart molder/pie pan
measuring tools
cooking pan
sifter
dough cutter
pastry brush
Procedure:

SUPPLIES
Filling:
2 pcs lemon juice;1 pc lemon
zest
160 grams butter, room temperature 4 pcs eggs
80 grams powdered sugar
175 hrams refined sugar
1 pc egg
150 grams All-Purpose cream
1 pc lemon zest
Dough:
280 grams cake flour, sieved

1. Grease the pie pan or tart molder. Set aside. Preheat the oven to 160C (320F).Roll out the pie
dough
to 3 mm thick and put onto tart molder or pie pans.Trim off the edges. Lay a parchment paper onto
the
top of the pie dough and put the baking beans and blind bake in the oven for 15 minutes at
182C/360F.
2. Filling: Grate the lemon zest, mix with the lemon juice. Set aside. Place eggs and sugar in mixing
bowl
and whisk in a hot water bath until the sugar melts. Pour in the cream and stir to incorporate, strain.
Mix
in the lemon juice. Stir until incorporated. Pour the mixture into pre-baked shells/pie. Bake in the
oven
for 45 minutes or until the mixture sets like custard. Take out from the oven and let it cool in a wire
rack.
3. Lattice: Roll the sweet dough flat. Cut into strips. Form a mat and cover the filled pie.

PREPARING SWEET EMPANADITAS

(Prepare and Produce Pastry Products)
Tools and supplies
TOOLS
sauce pan
Crust:

SUPPLIES
Filling:

mixing bowl

4 cups All-Purpose
Flour
cup ice cold water
bar butter

1 can condensed milk

wire whisk
cup cashew toasted cashew nuts
measuring
4 pcs egg yolk
tools
baking pan
4 pcs egg yolk
3 T butter
Procedure:
1. Crust: Cut the butter into the flour then add water little by little. The egg yolks
are to be added one at a time. Spread over wax paper and spread into desired rounds
and fill empanaditas fillings. Coat with refined sugar and bake until done.
2. Filling: mix all and stir occasionally until thick, then cook in double boiler pan.

PREPARING SWISS BUTTER CREAM

(Prepare and Present Gateaux, Tortes and Cakes )

Tools and supplies
TOOLS
SUPPLIES

mixer
2 pcs egg whites
mixing bowl
100 grams sugar
rubber scrapper
225 grams butter, cold
Procedure:
1. Combine sugar and egg whites in a bowl(add the sugar gradually) stirring until the
sugar dissolves.
2. Place on a barely simmering hot water bath, whipping constantly until the
temperature reaches 70C.
3. Transfer onto a mixing bowl fitted with a wire whisk attachment, whip until stiff
peak, replace
attachment to paddle, beating to medium speed until cold, gradually add butter
and beat in medium
speed until smooth and creamy.

PREPARING MOCHA CAKE/CHOCOLATE CAKE

(Prepare and Present

Tools and supplies
TOOLS
sauce pan
Sponge:
mixing bowl
1 C cake flour
wire whisk
C sugar
measuring
C hot water
tools
baking pan
1 T baking powder
8 pcs egg yolk
dash of salt

Gateaux, Tortes and Cakes)

SUPPLIES
Meringue:
8 pcs egg white
1 t cream of tartar
C sugar
2 t coffee* (for mocha)
1 C cocoa powder ( for choco)
oil
1 t vanilla

Procedure:
1. Beat egg yolk until lean color then add oil, add flour and cocoa, mix 1 tsp.vanilla.
2. Beat egg whites, 1 tsp cream of tartar and sugar.
3. Blend flour mixture and choco mixture (coffe mixture)until well mixed.
4. Fold in the mixture and meringue mixture. Spread evenly in baking pan. Put into
oven immediately.

PREPARING DEVILS FOODCAKE

(Prepare and Present Gateaux, Tortes and Cakes)

Tools and supplies

TOOLS
SUPPLIES
sauce pan
Cake Mixture:
mixing bowl
2 C Cake Flour
wire whisk
C dry cocoa
measuring
1 T baking powder
tools
baking pan
1 t baking soda, 1 t vanilla
rubber
dash of salt, 3 pcs eggs
scrapper
mixer
1 C sugar, 1 C milk evap + 1 T
vinegar
sifter
C shortening

Glossy Frosting:
1 C sugar
6 T cocoa powder
1 t vanilla
dash of salt
C cornstarch
1 C boiling water
3 T butter

Procedure:
1. Cake Mixture: sift together flour, cocoa, soda and salt. Set aside.
2. Add sugar gradually to the shortening, creaming well. Blend in vanilla. Beat in eggs one at a time.
3. Blend in flour mixture alternately with the milk vinegar mixture beginning and ending with flour.
Pour into prepared pan.

4. Bake. Cool. Moisten top of one layer with chocolate butter icing top with remaining layer. Frost all
around with chocolate
butter icing.
5. For frosting: Mix sugar, cornstarch, cocoa and salt. Add water and cook till mixture thickens, remove
from heat and add butter and vanilla. Spread frosting on cake while hot.

REVIEWER
BREAD AND PASTRY PRODUCTION NC II
1. How do you measure 2 and cups of flour?
Spoon flour into measuring cup (1 cup) and level; for cup, use cup and cup
2. If you need 6 pcs eggs, how should you open them?
Open eggs one at a time, cracking open one egg in a small bowl; open another into the small
bowl; if okay, transfer to a bigger bowl and so on
3. How would you know that you have creamed the butter well enough?
The butter is lighter in color.
4. What is the role of each ingredient: flour, fat, yeast, and sugar?
Flour gluten development
Yeast rises the dough
Fat shorten the gluten strands
Sugar food of the yeast
5. What is the difference between extract and flavour emulsion? Cake flour and AllPurpose flour?

Flavor extract is alcohol-based, while flavour emulsion is oil-based. Cake flour has the least
amount of gluten of all wheat flours. Cake flour often comes bleached, which gives it a bright,
white appearance. While All-purpose ( or accident) flour is used most frequently.
6. How do you know that you have beaten the egg whites to thick peaks?
The peaks of the egg whites stay up even up when you invert the bowl, or is it of thick
consistency.
7. What mixing methods were demonstrated in baking products?
8. What is the difference between butter and margarine?
Butter is from animals and more expensive while margarine is from plants and more affordable.
9. What fat substitute can you use for breads?
Margarine, misture of margarine and butter, other fat substitutes.
10. Why is it important to select the right pan size for baking products?
If pan is too big, batter will be spread over a large area, it will overcook; if pan is too short, the
batter will overflow.
11. Why do you pre-heat?
So oven is in the desired temperature before putting the product inside the oven.
12. How long should pre-heating be done?
It can be done in 15 to 30 minutes or until the desired temperature is reached.
13. Why do you let dough rest before kneading?
To let gluten strands rest so that they will break up during forming.
14. How do you carry heavy loads?

Bend kness, carry the load and lift up.

15. How should you portion dough?
By weight, by scoop/ladle or by count.
16. How do you check for doneness in any baked products? By checking the internal
temperature of the product, or by inserting a cake tester/toothpick in the middle of the product
and checking if the batter will stick to the tester.
17. Where do you stock breads that will be used 2 days from now?
Put breads that will not be used immediately in a tightly sealed bag, in a freezer.
18. What is the difference between a pie and a tartlet?
A pie is for multiple serving, while tartlet is for single serving.
19. How should you portion products in making petit fours?
By weight, by scoop/ladle or by count.
20. How can you plate a selection of petit fours to a guest?
Put in a plate (depending on enterprise standards) and add garnishing and chocolate
syrup/powdered sugar/ fruit syrup)
21. What is the difference between cake flour and all purpose flour?
Cake flour has low protein content than all-purpose flour.
22. How do you substitute all purpose flour to cake flour?
Sift the all-purpose flour, thenremove 1 tablespoon for every cup of flour.
23. What mixing method were demonstrated in the cake making product?
Mixing, whipping, folding, creaming, blending

24. Why do you fold the egg whites with another ingredient?
To retain the air bubbles created during thewhipping step; to combine two ingredients
25. What fat substitute can you use?
Margaring, mixture of margarine and butter, and other fat substitutes
26. Where is the best storage for cakes?
Freezer, to reduce drying of the cake.
27. How do you substitute evaporated milk for fresh milk?
Use cup part water, cup evaporated milk for every cup of fresh milk needed.
28. What other flavours can you use aside from chocolate chips?
Nuts, fruit flavours, etc.
29. What are the different ways of making cakes?
Cream method, sponge method, 1 step method, 3 step method
30. What are the different chocolate forms of chocolates and their differences?
a) Unsweetened pure chocolate liquor lus 50% cocoa butter
b) Semi-sweet has the same ingredient as bittersweet but with the addition of more sugar
c) Bittersweet 35% liquor with as much as 50% with cocoa butter, sugar and vanilla
d) Milk chocolate which contains about 10% chocolate liquor with the addition of 12% milk
solids
31. What is shortening?
Any fat product, shortens the protein strands making the products with higher shortening softer.
32. What is the difference between salted and unsalted butter?

The presence of salt in brine in butter extends the hself life of butter.
33. How do you check egg freshness?
Shell should be rough. An egg, with its shell, will sink to the bottom. An egg, if against the light
should be clear not dark.