tLe 9 4th quarter

• can be baked in shallow trays then topped with soft topping then cut to shape desired similar to sponge sheets

  Cake
• This learning resource focuses on the course Bread and Pastry Production (National Certificate Level II) under Home Economics of the TLE/TVL track
• The Department of Education aims that this learning resource contributes to the attainment of the realization of the overall goal of the K to 12 Basic Education Program, which is the holistic development of every Filipino learner: equipped with 21st century skills, adequately prepared for work, and has gained the right knowledge, attitude, values and skills to start a business, acquire middle level skills, and to advance in higher education
• Bread and Pastry Production Manual


  Includes information and activities to develop desirable values, skills and understanding through step-by-step procedures and helpful techniques and guidelines on how to prepare, present, display, and store bakery products, pastries, petit fours, cakes, and desserts
• Provisions for practical application to real life situation are also included for lifelong learning
• To the Learner


  This Manual provides varied and relevant activities and opportunities to determine your understanding of the key concepts and to demonstrate core competencies as prescribed in the TESDA Training Regulation in Bread and Pastry Production
• This manual is specifically crafted to focus on the different activities that will assess your level in terms of skills and knowledge necessary to get a Certificate of Competency and/or National Certification (NC II)
• Successful completion of this course ensures that you have acquired the essential skills to be on your way to becoming a certified bread and pastry producer
• How to use this Learner's Manual

  • Answer the pre-assessment before you proceed to the different activities
  • Go over each activity carefully and do not skip any topic
  • Answer the self-check and perform the given activities to enrich your knowledge and skills
  • Answer the post-assessment after successfully finishing the tasks
• Accurate measurement of ingredients

  1. Select

  2. Measure

  3. Weigh required ingredients according to recipe or production requirements
• Baking ingredients


  • Substitution
• Types, kinds, and classification of bakery products

  • Dinner roll
  • Pan de sal
  • Cinnamon roll
  • Ensaymada
  • Pan de coco
• Mixing procedures/ formulation/ recipes, and desired product characteristics of various bakery products

  Prepare a variety of bakery products according to standard mixing procedures/ formulation/ recipes and desired product characteristics
• Baking techniques, appropriate conditions and enterprise requirements and standards


  • Use appropriate equipment according to required bakery products and standard operating procedures
  • Bake bakery products according to techniques and appropriate conditions
• Temperature ranges in bakery products


  Select required oven temperature to bake goods in accordance with the desired characteristics, standards recipe specifications
• Prepare and produce pastry products

  1. Select, measure and weigh required ingredients according to recipe or production requirements and established standards and procedures

  2. Prepare variety of pastry products according to standard mixing procedures/formulation/ recipes and desired product characteristics

  3. Use appropriate equipment according to required pastry products and standard operating procedures

  4. Bake pastry products according to techniques and appropriate conditions; and enterprise requirement and standards

  5. Select required oven temperature to bake goods in accordance with the desired characteristics, standards recipe specifications and enterprise practices
• Types and classifications of fillings, coatings/icing and glazes

  • Regular and special fillings and coating/icing, glazes and decorations
• Decorative techniques and rules for garnishing

  1. Prepare a variety of fillings and coating/icing, glazes and decorations for pastry products according to standard recipes, enterprise standards and/or customer preferences

  2. Fill and decorate pastry products, where required and appropriate, in accordance with standard recipes and/or enterprise standards and customer preferences

  3. Finish pastry products according to desired product characteristics

  4. Present baked pastry products according to established standards and procedures
• Shelf-life of pastry products

  Standards and procedures in storing pastry products
• Different kinds of packaging materials to be used

  • Standards and procedures in packaging pastry product
• Prepare and present gateaux, tortes and cakes

  1. Select, measure and weigh ingredients according to recipe requirements, enterprise practices and customer practices

  2. Select required oven temperature to bake goods in accordance with desired characteristics, standard recipe specifications and enterprise practices

  3. Prepare sponges and cakes according to recipe specifications, techniques and conditions and desired product characteristics

  4. Use appropriate equipment according to required pastry and bakery products and standard operating procedures

  5. Cool sponges and cakes according to established standards and procedures
• Prepare and use fillings

  1. Prepare and select fillings in accordance with required consistency and appropriate flavors

  2. Fill and assemble slice or layer sponges and cakes according to standard recipes and enterprise standards
• Meringue


  A mixture used as a dessert or a topping made of beaten egg whites and sugar until smooth, light and fluffy, usually added with cream of tartar to make it stable
• Mise En Place


  French term means "put in place" that includes assembling all the necessary ingredients, equipment, and tools and serving pieces needed to prepare food
• Mix


  To combine ingredients in any way that make distribution of ingredients evenly
• Pre-heat


  To heat the oven prior to baking to achieve the required heat
• Punch down


  To deflate the dough to expel carbon dioxide produced during the fermentation process to give it a second chance to rise
• Scrape


  To remove sticky ingredients from the side of the mixing bowl
• Stir in


  To add another ingredient into the mixture
• Syrup


  A thick sticky solution of sugar and water
• Whip


  To beat rapidly and continuously to aid incorporation of air as in whipping egg whites to make meringue and cream
• Work simplification


  Performance of a task in the most efficient way possible
• Yeast


  Microorganisms that produce carbon dioxide gas when it mixes with carbohydrates, causing the dough to rise
• Butter is usually used in dough that gives better taste and flavor
• Confectioner's sugar is primarily used in preparing icing
• Flour is the basic ingredient in baking that improves aroma, flavor, and nutrition in baked products
• Air is an example of a physical leavening agent
• Bread flour contains more gluten and less starch
• Washing the hands after work is a personal cleanliness practice in baking
• Steps to have better results in baking


  • Keeping oneself clean
  • Keeping the food and equipment clean
  • Keeping the utensils and work area clean