BREAD AND PASTRY PRODUCTION NC II

BREAD AND PASTRY PRODUCTION NC II

QUALIFICATION

The BREAD AND PASTRY PRODUCTION NC II

Qualification consists of competencies that person must
achieve to be able to clean equipment , tools and
utensils and prepare, portion and plate pastries, breads
and other dessert items to guests in hotels, motels,
restaurants, clubs, canteens, resorts and luxury
lines/cruises and other related operations.

This Qualification is packaged from the

competency map of Tourism Sector (Hotels and
Restaurants).
 COURSE DESIGN
COURSE TITLE -- BREAD AND PASTRY PRODUCTION NC ll

NORMINAL DURATION – 141 HRS.

COURSE DESCRIPTION:

This course designed to enhance the knowledge, skills and

attitude in baking and pastry production; to prepare and present gateaux,
tortes and cakes; to prepare and serve other types of desserts; and to
prepare and display petits fours in accordance with industry standards. It
covers the basic, common and core competencies.

Lessons in the Bread and Pastry Production NC II program are

taught to students through classroom lectures and demonstrations.
Students are assessed and evaluated at the end of every module
discussion through direct observation, simulations, practical
demonstrations and oral and written exams.
 GENERAL DESCRIPTION

1. Explain why is it important to weigh baking ingredients.

2. Use a baker’s balance scale.
3. Calculate formulas base on baker’s percentages.
4. Explain the factors that control the development of gluten in baked
products.
5. Explain the changes that take place in a dough or batter as its bakes.
6. Prevent or retard the staling of baked items.
7. Describe the majors ingredients of baked goods and their functions
and characteristic.
 THE UNITS OF COMPETENCY COMPRISING THIS QUALIFICATION INCLUDE THE FOLLOWING:

BASIC COMPENTENCIES --- 18HRS

500311105 - Participate in workplace communication

500311106 - Work in a team environment
500311107 - Practice career professionalism
500311108 - Practice occupational health and safety

COMMON COMPETENCIES --- 18HRS

TRS311201 - Develop and update industry knowledge

TRS311202 - Observe workplace hygiene procedures
TRS311203 - Perform computer operations
TRS311204 - Perform workplace and safety practices
TRS311205 - Provide effective customer service
CORE COMPETENCIES ----- 105HRS

TRS741379 - Prepare and produce bakery products

TRS741380 - Prepare and produce pastry products
TRS741342 - Prepare and present gateaux, tortes and
cakes
TRS741343 - Prepare and display petits fours
TRS741344 - Prepare and serve other types of desserts
 ENTRY OF
REQUIREMENTS
 The Participant / Trainee must possess the following enrollment
requirements;

-- can communicate both in oral and written;

-- physically and mentally fit;
-- with good moral character; and
-- can perform basic mathematical computation
-- Has the unfailing interest to develop and upgrade his
competencies as a Chef Pastry

 This list does not include specific institutional requirements such as

educational attainment, appropriate work experience, and others
that may be required of the trainees by the school or training center
delivering the TVET program.
 TEACHING METHODOLOGIES
MODULE 1;
 CLASS ORIENTATION ( HOUSE RULES AND REGULATION )

 INTRODUCTION OF THE HISTORY BAKING

 DUTIES AND RESPONSIBILITIES AS A PASTRY CHEF

 DEFINITION OF TERMS

 EQUIPMENT FAMILIARIZATION

 CONVERSION OF MEASUREMENT

MODULE 2 -- BASIC COMPETENCIES

 PATICIPATE IN WORKPLACE COMMUNICATIONS

 WORK IN TEAM ENVIRONMENT

 PRACTICE CAREER PROFESSIONALISM

 PRACTICE OCCUPATIONAL HEALTH AND SAFETY

PROCEDURES
MODULE 3 -- COMMON COMPETENCIES
 DEVELOP AND UPDATE INDUSTRY KNOWLEDGE

 OBSERVE WORKPLACE HYGIENE PROCEDURES

 PERFORM COMPUTER OPERATIONS

 PERFORM WORKPLACE AND SAFETY PROCEDURES

 PROVIDE EFFECTIVE CUSTOMER SERVICE

MODULE 4 -- CORE COMPETENCIES

 Prepare and produce bakery products

 Prepare and produce pastry products

 Prepare and present gateaux, tortes and cakes

 Prepare and display petits fours

 Prepare and serve other types of desserts

MODULE 5 -- INSTITUTIONAL ASSESSMENT
 PRESENTATION OF FINISHED PRODUCTS

 EVALUATION / TASTE TEST

 WRITTEN EXAM

 ORAL INTERVIEW

National Assessment:

A person who has achieved this Qualification is competent to be:

-- Commis - Pastry
-- Baker
 HOUSE RULES IN ONLINE
CLASS
 Our Zoom Class will be away for us to all each other and talk each other! We
will act as we are doing our morning and afternoon class together. We will
start with a greeting and then we will have an opportunity to share something
with each other. Our Zoom Class will last about 1hr. If you are having
technical difficulties, send an email to your teacher.
 Check your internet connection and your devices before the start of the
online class.
 Be prepared and on-time on your scheduled online class.
 Be ready at least 15mins. Before the class begin.
 Don’t forget to sign for the attendance.
 Find a quit and comfortable place to study with limited distractions and
background noises.
 Dress appropriately No Sleeveless, No Topless and No Wearing short when
attending the Virtual Class.
 Don’t be shy to turn on your cam. And make sure they are the only person on
their camera.
 Turn off your microphone when someone is speaking or when it is not yet your
turn to speak.
 Respect your Teachers and Classmates. And respectful avoid doing thing that
may disrupt your Teacher and Classmates.
 Don’t walk around with your device make sure to stay in one spot and sit still
during our class.
 Stay focused and disciplined. Don’t go other website nor do other activities.
 Use the chat box appropriately Post your messages and comments or questions
that are only related to the lesson. Avoid using inappropriate words in all the
things you will do online.
 Check always your inbox for any announcements from your Teacher.
 Listen to the lessons and instruction of your teacher.
 Be friendly and respect each other .
 Share your ideas to the class, wait to be acknowledged before you speak.
 Do the different tasks online and submit your requirement on time.
 Ask question if you do not understand something.
 Do not be absent when it is not important.
 Make sure sibling / pets know not to interrupt you during classes.
 Don’t eat or drinks during our Zoom call.
 Be safe online. Do not give your password and your personal information to any
one.
 HISTORY OF BREAD AND
PASTRTY
 history
-- The bread making process originated in ancient times. ... As long ago as 2,000 BC
the Egyptians knew how to make fermented bread. The practice was to use a
little old dough, or leaven, to "start" the new dough. These two doughs were
mixed together and allowed to ferment (rise) for some hours before baking.

-- The European tradition of pastry-making is often traced back to the shortcrust era
of flaky doughs that were in use throughout the Mediterranean in ancient times. In
the ancient Mediterranean, the Romans, Greeks and Phoenicians all had filo-
style pastries in their culinary traditions

-- the term “Cake” has a long History. The word itself is of Viking origin, from the Old
Norse word “Kaka”.
The Greeks invented cheesecakes using goat’s milk. In ancient Rome, basic bread
dough was sometimes enriched with butter, eggs, and honey, which produced a
sweet and cake- like baked good.
Early cakes in England were also essentially bread: the most obvious differences
between a “cake” and “bread” were the round, flat shape of the cakes, and the
cooking method, which turned cakes over once while cooking, while bread was
left upright throughout the baking process.
Sponge cakes. Leavened with beaten eggs, originated during the Renaissance,
possibly in Spain.
 DUTIES AND RESPONS IBILITIES AS A PASTRY

 Prepare a wide variety of goods such as cakes, cookies, pies, bread

etc. following traditional and modern recipes.
 Create new and exciting desserts to renew our menus and engage
the interest of customers.
 Decorate pastries using different icings, toppings etc. to ensure the
presentation will be beautiful and exciting.
 Monitor stocks for baking ingredients such as flour, sugar etc. and
make appropriate orders within budget.
 Check quality of material and condition of equipment and devices
used for cooking.
 Guide and motivate pastry assistants and bakers to work more
efficiently.
 Identify staffing needs and help recruit and train personnel
 Maintain a lean and orderly cooking station and adhere to health and
safety standards.
Requirement for jobs:
 Proven experience as Pastry Chef, baker or relevant role
 Great attention to detail and creativity
 Organizing and leadership skills
 Willingness to replenish professional knowledge
 In depth knowledge of sanitation principles, food preparation and
baking techniques and nutrition
 Working knowledge of baking with ingredient limitations (pastries
that are gluten free, sugarless etc.)
 Certificate in culinary arts, pastry-making, baking or relevant field
 DEFINITION OF TERMS
Almond pasta – A mixture finely ground almonds and sugar
Angel food cake -- A type of cake made of meringue and flour
Baba -- A type of yeast bread or cake that is soaked in syrup
Bagel -- A ring-shaped lean yeast bread or coffee cake
Bagged -- A cookie make up method on which the dough is shaped and deposited
with a pastry bag
Bar -- A cookie make up method in which the dough is shaped into flattened
cylinders, baked, and sliced crosswise into individual cookies
Butter -- A semi-liquid mixture made of flour or other starch used for the production
of cakes and breads; also used for coating products to be fried
Bavarian cream -- A light, cold dessert made of gelatin, whipped cream and
custard sauce or fruit
Boiled icing -- Italian meringue used as cake icing
Bombe -- A type of frozen dessert made in a dome-shape
Bread flour -- Strong flour such as patent flour used for breads
Brioche -- Rich yeast dough containing large amounts of eggs and butter; a product
made from this dough
Brown sugar -- Regular granulated sucrose containing various impurities that give
distinctive flavor
Butter cream -- An icing made of butter and/or shortening blended with
confectioners’ sugar or sugar syrup, other ingredients may also be added
Cake flour -- A fine, white flour made from soft wheat
Caramelization -- the browning of sugar caused by heat
Charlotte -- A cold dessert made of Bavarian cream or other cream in a special
mould, usually lined with lady fingers or other sponge products; a hot dessert
made of cooled fruit and baked in a special mould lined with strips of bread
Chemical leavener --A leavener such as baking soda, baking powder, or baking
ammonia, which releases gases produced by chemical reactions
Chiffon cake -- A light cake made following the chiffon method – cake mixing method
involving the folding
Cocoa -- The dry powder that remains after cocoa solids and cocoa butter
Cocoa butter -- A white or yellowish fat found in natural chocolate
Common meringue -- Eggwhites and sugar whipped to a foam’, also called French
meringue
Compote -- Cooked fruit served in its cooking liquid, usually a sugar syrup
Confectioners’ sugar -- Sucrose ground in to fine powder and mixed with a little
cornstarch to prevent caking
Creaming method -- A mixing method that begins with the blending of fat and sugar; used
for cakes, cookies and similar items
Crepes -- A very thin French pancake, often served rolled with filling
Croissants -- A flaky, buttery yeast roll shaped like a crescent and made from a rolled-in
dough
Crystallize -- To form crystals, as in the case of dissolved sugar
Custard -- A liquid that is thickened or set by coagulation of egg protein
Dark chocolate -- Sweetened chocolate consist of chocolate liquor and sugar
Dredge -- To sprinkle thoroughly with sugar or another dry powder
Drop batter -- A batter that is too thick to pour but will drop from a spoon in lumps
Fondant -- A type of icing made pf boiled sugar syrup that is agitated so that it would
crystallize into a mass of extremely small white crystals
Ganache -- A rich cream made of chocolate and heavy cream
Gateau -- French word for cake
Gelatin -- A water soluble protein extracted from animal tissue and is used as a jelling agent
Genoise -- A sponge cake made by whipping whole eggs with sugar and folding in flour and
sometimes, melted butter
Glace -- Glazed, coated with icing; frozen
Glaze -- A shiny coating such as syrup, applied to a food; to make a food shiny or glossy by
coating it with a glaze or by browning it under a broiled or in a hot oven
Gluten -- An elastic substance formed from proteins present in wheat flours which gives
structure and strength to baked goods
Granulated sugar -- Sucrose in a fine crystalline form
Gum paste -- A type of sugar paste or pastillage made from vegetable gum
Ice cream -- A churn-frozen mixture of milk, cream, sugar, flavorings and
sometimes eggs
Leavening -- The production or incorporation of gases in a baked product to
increase volume and to produce shape and texture
Margarine -- An artificial butter product made from various hydrogenated fats and
flavorings
Marzipan -- A paste or confection, icing or filling made of meringue and gelatin (or
other stabilizers)
Meringues -- A thick, white foam made of whipped egg whites and sugar
Milk chocolate -- Sweetened chocolate containing milk solids
Moulded --A cookie make up method in which the dough is shaped into cylinders,
cut into equal portions, and shaped as desired
Mousse -- A soft or creamy dessert made light adding whipped cream, egg whites
or both
Muffin method -- A mixing method in which the mixed dry ingredients are combined
with the mixed liquid ingredients
Parfait -- A type of sundae served in a tall, thin glass; a still frozen dessert made of
egg yolks syrup and heavy cream
Pastry cream -- A thick custard sauce containing eggs and starch
Pastry flour -- A weak flour used for pastries and cookies
Peel -- A flat wooden shovel used to place and remove hearth breads in an oven
Petit four --A delicate cake or pastry small enough to be eaten in one or two bites
Pour batter -- A batter that is liquid enough to pour
Puff pastry -- A very light, flaky pastry made from a rolled-in dough and leavened by steam
Retarder-proofer -- An automated, timer controlled combination of retarder/freezer and proofer
used for holding and proofing yeast product
Sabayon -- A foamy dessert or sauce made of egg yolks whipped with wine or liqueur
Savarin -- A type of yeast bread or cake soaked in syrup
Sheet -- A cookie make up method in which the dough is baked in sheets and cut into portions
Sherbet/sorbet – A frozen dessert made of water, sugar, fruit juice and sometimes milk or cream
Soufflé -- A baked dish containing whipped egg whites, which make to dish rise during baking; a still
frozen dessert made in a soufflé dish so that it would resemble a baked soufflé
Sponge -- A batter or dough of yeast, flour and water that is allowed to ferment and is then mixed
with more flour and other ingredients to make a g=bread dough
Sponge cake -- A type of cake made by whipping eggs and sugar to a foam, then folding in flour
Tart -- A flat, baked item consisting of a pastry and a sweet or savory topping of filling; similar to a
pie but usually thinner
Tulipe -- A thin, crisp cookie moulded into a cup shape
Turntable -- A pedestal with a flat, rotating top used for holding cakes while they are being
decorated
Zabaglione -- An Italian dessert or sauce made of whipped egg yolk and marsala wine
Zest -- The colored outer portion of the peel of a citrus fruit
BAKING & PASTRY COURSE

BAKING TOOLS & EQUIPMENT

 BAKING/COOKIE SHEET

 A flat, rigid, metal sheet, made of

aluminum used for baking
cookies and biscuits.
 Insulated baking sheets sandwich
air between two metal layers,
protecting from overbrowning of
the baked product. Generally,
baking time needs to be
increased if using insulated
baking sheets.
 Common sizes for baking sheets
are: 17x14-inch
12x15-inch
BREAD PAN/LOAF PAN

 Description
 A rectangular baking pan,

sometimes referred to as a
loaf pan.
 Standard sizes for bread

pans:
 8 ½ x 4 ¼ x 3 1/8-inch holds

5 cups
 9 x 5 x 3-inch holds 8 cups

 5 ½ x 3 x 2 ½-inch holds 2

cups
 Bread pans may be made

from aluminum, stainless

steel or glass.
CAKE PAN

 Cake pans may be made from

aluminum, stainless steel or
glass.
 Common sizes for cake pans
are:
 8 x 8 x 1 ½-inch square holds 6
cups
 9 x 1 ½-inch round holds 6 cups
 13 x 9 x 2-inch holds 15 cups
 11 x 7 x 2-inch holds 6 cups
 10 x 4-inch tube pan holds 16
cups
 10 x 3 ½-inch Bundt® pan holds
12 cups
Spring Form Pan - n. A cake pan
with a removable bottom.
Used primarily for baking
cheesecakes and other items
too delicate to be easily and
cleanly removed from
standard cake pans.
Tart Pan - . A shallow (1 inch/2.5 Spring form
cm deep) metal pan, usually pan
with fluted sides, used for
baking tar ts. Standard pans
are round, but square and
rectangular pans are also
available. They may be made
in one piece or with a
removable bottom to make Tart pan
removal of the baked tart from
the pan easier
Tube Pan - . A deep cake pan with
a tube in the center. The tube
promotes even baking of angel Tube pan
food cakes and similar items
 icing
Icing Comb - . A small plastic tool comb
, usually triangular, with
serrated edges in various
patterns, for decorating icings
and other pastry and
decorative items.
Scrapers - . A bench scraper, also
called a dough scraper, is a Beach
small rectangle of stainless scrapers
steel with a handle along one
of the long edges. It is used
for cutting and por tioning
dough and for scraping
tabletops. A bowl scraper is a
piece of plastic about the
same size, but with one cur
ved edge and no handle. It is
used for scraping out the
contents of mixing bowls.
Bowl
scrapers
Chinois - A chinois is a conical
strainer with a fine mesh, used
mostly for straining sauces. A
china cap is also a conical
strainer, but it is made of
perforated steel, so it doesn’t
strain as finely. A china cap is
usually lined with several layers
of cheesecloth if the liquid must
be well strained.
. Sieve - A round metal screen
supported in a stainless-steel
hoop frame. It is used for
sifting flour and other dry
ingredients. Also called a
drum sieve or tamis
Turntable - . A round , flat disk
that swivels freely on a
pedestal base. Used for
holding cakes for decorating.
CANDY THERMOMETER

A candy thermometer
is used to test the
temperature during the
cooking of candy, jams
and jellies. A candy
thermometer often has
an adjustable clip so
that it can rest against
the sides of a heavy-
gauge saucepan.
 HOT PAD

A hot pad is a thick cloth pad

or glove/mitt used to protect
your hands when removing
a pan from the oven.
 Hot pads can be made from

any fabric that can withstand

the temperature of an oven;
cotton and wool are popular
materials.
JELLY-ROLL PAN
A very shallow,
rectangular pan used to
bake thin cakes or bars.
 Jelly-roll pans generally

are made from aluminum.

 Common sizes of jelly-roll

pans are: 15 x 10 x 1-
inch holds 10 cups
12 x 7 x 1-inch holds 4
cups
17x11 x 1-inch holds 13
cups
 KITCHEN SHEARS/SCISOR
A heavy-duty strong
scissors with one serrated
blade.
 Used for cutting fish,

poultry, meats and

produce. They can even
be used to crack nuts or
trim herbs into a dish.
 Some kitchen shears

have additional tools as

part of the handle, such
as a can opener or
screwdriver.
 KITCHEN TIMER

 A kitchen timer is used to help

accurately keep track of the baking
time.
 Electronic timers digitally display

the time remaining. Clock-like

timers have markings around the
outside like a clock so you can
easily read how much time is
remaining.
 Most ovens have built-in timers

HAND MIXER -- is a kitchen device

that uses a gear-driven mechanism to rotate
a set of "beaters" in a bowl containing the
food or liquids to be prepared
by mixing them. ... When the beaters are
replaced by a dough hook, a mixer may also
be used to knead
 MEASURING CUP/GLASS
 There are two types of measuring
cups:
 For measuring dry ingredients:

These measuring cups are made of

metal or plastic, sometimes nested
together, and come in sets of 1/8-
cup to 2-cup sizes
 For measuring liquid ingredients:

These cups, made of glass or

plastic, come in 1 to 8-cup sizes.
Measures are marked on the side
and cup has a spout for pouring the
measured ingredients.
MEASURING SPOON

 Measuring spoons
come in sets of 1/8
teaspoon to 1
tablespoon. They
PIPING BAG
can be made of
metal or plastic.

TIPS DECORATION
 MIXING BOWL

A mixing bowl is used to

hold ingredients you are
mixing, beating or
whipping.
 A mixing bowl can be

made of glass, aluminum,

stainless steel, enamel,
ceramic, copper or plastic.
 Common sizes of mixing

bowls range from 1-quart

to 4-quart.
 MUFFIN PAN
 A special metal baking pan, sometimes
referred to as a muffin tin, with 6 or 12
cup-shaped depressions. Most often this
pan is made from aluminum.
 The sizes of muffin cups are:
 Standard muffin cup is about 2 1/2
inches in diameter and holds 1/4 to 1/3
cup batter
 Giant or Texas-size muffin cup is about 3
½ inches in diameter and holds 5/8 cup
batter
 Miniature muffin cup is about 1 1/2 to 2
inches in diameter and holds 1/8 cup or
2 tablespoons batter
 Muffin-top cup is about 4 inches in
diameter but are only 1/2 inch deep.
 PASTRY BLENDER
A pastry blender is
made of five or six
parallel U-shaped steel
wires attached at both
ends to a handle.
A pastry blender is used

to cut cold butter into a

flour mixture to
distribute the fat without
melting it such as in
making pie crusts or
biscuits.
PASTRY BRUSH

A baking tool that looks

similar to a small
paintbrush, about 1 to 1
1/2-inches thick.
Common liquids used

with a pastry brush are

milk, water and egg
whites. Use a pastry
brush to brush marinades
over meats also.
 PASTRY CRIMPING WHEEL/PASTRY CUTTER

A pastry crimping wheel is

a rolling-bladed tool with a
fluted design. It is used to
cut dough and add a
decorative edge treatment
to pie crusts.
 A pastry cutter has a

straight-edged rolling wheel

and is often used to cut
narrow strips of dough for a
lattice topped pie.
 PIE PLATES/PIE PANS
 A pan shaped like a plate with
sides; used to bake pies, quiches
and frittatas.
 Common sizes for pie plates are:
◦ 9 inches in diameter by 1 inch
deep; holds approximately 4.5
cups
◦ 10 inches in diameter by 1
inch deep; holds
approximately 6 cups
◦ Deep Dish: 9 inches in
diameter by 2 inches deep;
holds approximately 6 cups
◦ Deep Dish: 10 inches in
diameter by 2 inches deep;
holds approximately 8 cups
PIE WEIGHTS

 Small ceramic or aluminum pellet-

like weights used to keep an
unfilled pie or tart crust from
shrinking during baking.
 Pie weights can be found in
gourmet stores and in the baking
section of some supermarkets.
 Substitutions
◦ Rice or beans can be used as
an alternative. If rice or beans
are used repeatedly, they will
burn and become musty with
use.
 COOKIE CUTTER
 A cookie cutter is used to cut decorative
shapes from dough that has been rolled
out.
 Cookie cutters are made from
aluminum, copper or plastic. Common
sizes are 2-inch to 3-inch, however
cutters are available in 1/2-inch up to
12-inches.

Substitutions
 A drinking glass may be used as a

substitute for a round cookie cutter.

 To make your own cookie cutter shape,

cut a template from cardboard or paper.

Place the template over the rolled out
cookie dough; carefully cut around
design with a sharp knife.
Cutter - . Many types of cutters are
used in the pastr y depar tment.
Cookie cutters and pastry cutters,
available in many shapes, cut
decorative shapes by stamping
them from rolled-out dough. Roller
cutters have a handle on each
end, like a rolling pin, and are
rolled over rolled-out dough to cut
repetitive shapes quickly and Roller cutter
efficiently, with minimal loss of
dough to trimmings and scraps.
Roller cutters are often used for
croissants
Roller Docker - A tool that pierces
holes in rolled-out dough to
prevent bubbling during baking. It
consists of a handle attached to a
rotating tube fitted with rows of
spikes. Roller
ducker
ROLLING PIN, PASTRY CLOTH, ROLLING
PIN COVER
 A rolling pin is a long round
cylinder used to roll out dough or
crush cracker crumbs.
 Rolling pins are generally made
from wood, but can be made from
marble, glass, ceramic, porcelain
or plastic.
 Some rolling pins have handles at
each end, making the rolling pin
easier to handle and to allow for
uniform pressure to be exerted.
 A pastry cloth is a large canvas
cloth on which pastry or dough can
be rolled.
 A rolling pin cover is a stretchable
"stocking" that fits over the rolling
pin.
 SPATULA
 A spatula is a flat, narrow
kitchen utensil, made from
rubber, plastic or metal, that
comes in several sizes.
 Rubber scrapers, pancake

turners and frosting

spreaders are all generically
called spatulas.
 Flexible metal spatulas are

good for spreading frostings

on cakes.
 Turners are used to lift or

remove food from a baking

pan or sheet or for turning
food that is being cooked
THERMOMETER

 An oven thermometer
is used to verify that
the oven temperature
is correct. Oven
thermometers are
made to stand in the
oven or hang from
one of the racks.
 TOOTHPICK
Description
 A toothpick is used to determine

doneness of cakes, bars and quick

breads. Generally, if the toothpick
inserted near the center of the
baked item comes out clean, the
baked item is done..

Tip
 Use a clean toothpick each time

you check for doneness. Any batter

that clings to the toothpick from a
previous doneness test may cause
cake particles to stick to the
toothpick, even though the cake is
done.
WIRE COOLING RACK
 A cooling rack is a rack made from
closely spaced wires or spokes,
and small legs that elevate the rack
above the countertop.

 Cooling racks are often metal,

however can be made from wood
or other heatproof material.

 The rack speeds the cooling of

cookies, cakes or breads. It allows
steam to escape from all sides of
the baked product so the bottom
doesn't get soggy.
 WIRE WHISK
 A wire whisk is made from a series
of looped wires fastened at the top
by a long handle.
 Whisks are used to whip air into
ingredients, such as egg whites or
whipping cream. The more wires a
whisk contains the more effectively
it will incorporate air into a mixture.
 Whisks are available in a variety of
different sizes for different tasks.

Substitutions
Use a portable electric mixer or
wooden spoon. If whisking a very
small amount such as one egg
white, a fork can be used to whip
the mixture and incorporate air
 WOODEN SPOON
Description
 Wooden spoons do not scratch non-

stick pans.
 The bowl end of a wooden spoon is

thicker in size than a metal spoon of

the same size. Therefore it is easier
to mix batter because it does not cut
into the batter but rather stirs or
mixes it.
 Keep a variety of wooden spoons

available for baking projects. Wooden spoon

 Always wash and dry wooden spoons

after use. Allow them to air dry.

Peel - l. A thin, flat wooden board or
steel sheet with a long handle, used
for inserting and removing hear th
breads from deck ovens. Because
they are thinner than traditional
wooden peels, steel peels are easier
to slide under baked loaves.
Mixers
Vertical mixers are important
and versatile tools for many
kinds of food mixing and
processing jobs, both in the
bakeshop and in the kitchen.
TYPES
Bench-model mixers range in
capacity from 5 to 20 quarts
(5 to 20 L). Floor models are
available as large as 140
quarts
(133 L). Adaptor rings enable
several bowl sizes to be
used on one machine. Most
mixers have three operating
Small table-model
speeds.
mixer

Large floor-model mixer

Spiral Mixer
AGITATOR ATTACHMENTS
There are three main mixing attachments, plus some specialized ones. The
paddle is a flat
blade used for general mixing. The wire whip is used for such tasks as
beating cream and Icing.
eggs and making mayonnaise. The dough arm is used for mixing and
kneading yeast doughs.

Mixer attachments: (left) whip, (center)

paddle, (right) dough arm
Courtesy of Hobart Corporation.
Proofer - A proofer is a special box in
which the ideal conditions for
fermenting yeast doughs can be
created. The box maintains a preset
warm temperature and humidity level
appropriate to the specific dough.

Molder Machine - A molder rolls and

forms pieces of bread dough for
standard loaves, baguettes, and rolls,
eliminating the need to perform these
tasks by hand.
Convection ovens
 Regular convection ovens
have a fan that blows air, but
true convection ovens also
have a third heating element,
located right behind the fan,
so the fan blows heated air.
 In general, convection ovens
speed the cooking process,
harnessing radiant heat
energy, conductive heat
energy as well as convective
heat energy.
Gas Oven - is a kitchen appliance designed
for the purpose of cooking food.

Deck Oven - Deck ovens are so called

because the items to be baked—either on
sheet pans or, in the case of some breads,
freestanding—are placed directly on the
bottom, or deck, of the oven. There are no
racks for holding pans in deck ovens. Deck
ovens are also called stack ovens because
several may be stacked on top of one
another. Breads baked directly on the floor
of the oven rather than in pans are often
called hearth breads, so another name for
these ovens is hearth ovens. Deck ovens
for baking bread are equipped with steam
injectors.
Blowtorch - . A t o o l u s e d f o r ca ra m e l i zi n
g a n d co n tr o ll e d browning of various pastr y
items, and for caramelizing the sugar topping of
crème brûlée. Butane or propane is used as fuel,
depending on the model.
 RT
H A
N C
IO
R S
V E
ON
C
ABBREVIATIONS

 Tablespoons
 T
 tb
 Tbsp / tbsp
 Teaspoons
 t
 ts
 tsp
ABBREVIATIONS
 Cup
 C
 c
 Square
 Sq
 Ounce
 oz.
 Fluid Ounce
 fl. oz.
 Pound
 Lb
 #
 ABBREVIATIONS

 Gallon
 gal.
 Quart
 qt.
 Pint
 pt.

Liter
• Ltr.
FORMULAS AND MOPS - Strictly speaking, the term formula refers only to the list of ingredients
and quantities. The directions for using those ingredients, referred to in this book as the
procedure, is known by many chefs as the method of preparation, or MOP.
. There are relatively few MOPs, or basic procedures, and these are applied to nearly all the products
of the bakeshop. To a trained baker, these MOPs are so well understood that they need not be
repeated with every formula, as explained in the text.
One of the major purposes of this book is to familiarize you with the principal procedures used in the
bakeshop so you too can make use of professional formulas

RECIPE - . In order to duplicate a desired preparation, it is necessary to have a precise record of the
ingredients, their amounts, and the way in which they are combined and cooked. This is the
purpose of a recipe.

FORMULAS - Bakers generally talk about formulas rather than recipes. If this sounds to you more
like the lingo of a chemistry lab than a food production facility, it is with good reason. The
bakeshop is very much like a chemistry laboratory, both in terms of the scientific accuracy
required of the procedures and of the complex reactions that take place during mixing and
baking.
Note there are no exact rules for using the word formula in the context of baking. Some bakers use
the term to refer to flour goods only, while using the word recipe when talking about such items
as pastry cream, fruit fillings, and dessert mousses. Other bakers are in the habit of calling all
recipes formulas. Still others consistently use the word recipe. In this book, we use the word
formula for most products, although you will also see the word recipe used occasionally.
The primary function of a formula is, of course, to give a set of ingredients and quantities for making
a product. But a formula is also useful for related purposes. A written formula provides a means
of modifying quantities and yields and determining costs. These functions require the use of
math. Procedures for working with formula math are the main focus of this section.
STANDARDIZED RECIPES AND FORMULAS - is a set of instructions describing
the way a particular establishment prepares a particular item. In other words, it
is a customized recipe developed by an operation for the use of its own cooks,
pastry chefs, and bakers, using its own equipment, to be sold or served to its
own patrons.
The following details may be listed:
1. Name of the recipe
2. Yield, including total yield, number of portions, and exact portion size
3. Ingredients and exact amounts, listed in order of use
4. Equipment needed, including measuring equipment, pan sizes, portioning
equipment, and so on
5. Directions for preparing the dish—kept as simple as possible
6. Preparation and cooking times
7. Directions for holding the product between preparation and service
8. Directions for portioning, plating, and garnishing
9. Directions for storing leftovers