BREAD AND PASTRY PRODUCTION NC II

COMPETENCY-BASED LEARNING MATERIALS

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.
Qualification is packaged from the competency map of Tourism
Sector (Hotels and Restaurants) as shown in Annex A.
The units of competency comprising this qualification include the following:

LIST OF COMPETENCIES
Code

BASIC COMPETENCIES

500311105

Participate in workplace communication

500311106

Work in team environment

500311107

Practice career professionalism

500311108

Practice occupational health and safety procedures

Code

COMMON COMPETENCIES

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

BREAD AND
PASTRY
PRODUCTION NC
II
Prepareand
Produce Bakery
Products

Date Developed: 04/30/2014

Developed by: Honey Bai K. Tumama
Issued by: MSIT

First Issue
Doc. No. ______
Page No.11 of 83

Code
TRS741379

CORE COMPETENCIES
Prepare and produce bakery products

TRS741380
TRS741342

Prepare and produce pastry products

Prepare and present gateaux, tortes and cakes

TRS741344
TRS741343

Prepare and display petits fours

Present desserts

List of Core of Competencies

No
.

Unit of Competency

Module Title

Code

1.

Prepare and produce bakery Preparing and producing

products
bakery products

2.

Prepare
and
pastry products

3.

Prepare
and
present Preparing and presenting
gateaux, tortes and cakes
gateaux, tortes and cakes

4.

Prepare and serve other Preparing and serving other

TRS741344
types of desserts.
types of desserts

5.

Prepare and display petits Preparing

fours
petits four

produce Preparing
and producing
pastry products

BREAD AND
PASTRY
PRODUCTION NC
II
Prepareand
Produce Bakery
Products

and

displaying

Date Developed: 04/30/2014

Developed by: Honey Bai K. Tumama
Issued by: MSIT

First Issue
Doc. No. ______
Page No.12 of 83

Sector:

TOURISM (HOTEL AND RESTAURANTS)

Qualification
Title:

BREAD AND PASTRY PRODUCTION NC II

Unit of
Competency:

Prepare and produce bakery products

Module Title:

Preparing and producing bakery products

ACADEMIA DE TECNOLOGIA IN MINDANAO
4A, DON ROMAN VILLO ST., COTABATO CITY

HOW TO USE THIS COMPETENCY BASED LEARNING MATERIAL

Welcome to the module in BREAD AND PASTRY PRODUCTION NCII
QUALIFICATION. This module contains training materials and activities for you to
complete.
The unit of competency Prepare and Produce Bakery Products contains
knowledge, skills and attitude required for TRAINEES.
You are required to go through, a series of learning activities in order to
complete each learning outcome of the module. In each learning outcome are
Information Sheet, Self-Checks, Task Sheets and Job Sheets. Follow these
BREAD AND
PASTRY
PRODUCTION NC
II
Prepareand
Produce Bakery
Products

Date Developed: 04/30/2014

Developed by: Honey Bai K. Tumama
Issued by: MSIT

First Issue
Doc. No. ______
Page No.13 of 83

activities on your own. If you have questions, dont hesitate to ask your facilitator for
assistance.
The goal of this course is the development of practical skills in supervising
work-based training. Tools in planning, monitoring and evaluation of work-based
training shall be prepared during the workshop to support in the implementation of
the training program.
This module is prepared to help you achieve the required competency, in
BREAD AND PASTRY PRODUCTION NCII.
This will be the source of information for you to acquire knowledge and skills
in this particular competency independently and at your own pace, with minimum
supervision or help from your facilitator.
Remember to:
1.

Work through all the information and complete the activities in each section.

2.

Read information sheets and complete the self-check. Answer keys are
included in this package to allow immediate feedback. Answering the selfcheck will help you acquire the knowledge content of this competency.

3.

Perform the task sheets and job sheets until you are confident that your
output conforms to the performance criteria checklist that follows the sheets.

4.

Submit outputs of the task sheets and job sheets to your facilitator for
evaluation and recording in the Accomplishment Chart. Outputs shall serve as
your portfolio during the institutional competency evaluation.

A certificate of achievement will be awarded to you after passing the

evaluation.
You must pass the institutional competency evaluation for this
competency before moving to another competency.

BREAD AND
PASTRY
PRODUCTION NC
II
Prepareand
Produce Bakery
Products

Date Developed: 04/30/2014

Developed by: Honey Bai K. Tumama
Issued by: MSIT

First Issue
Doc. No. ______
Page No.14 of 83

MODULE CONTENTS
QUALIFICATION

BREAD AND PASTRY PRODUCTION NC II

UNIT OF
COMPETENCY:

Prepare and produce bakery products

MODULE TITLE

Preparing and producing bakery products

The module covers the knowledge, skills and attitude required
to be able to prepare and
produce a range of high-quality
bakery products in commercial
food production environments
and hospitality establishments.
40 hours

LEARNING OUTCOMES:
Upon completion of this module, the trainee/students must be
able to:
2.1.1 Prepare bakery products
2.1.2 Decorate and present bakery products
2.1.3 Store bakery products
LEARNING OUTCOME NO. 1
PREPARE BAKERY PRODUCTS

BREAD AND
PASTRY
PRODUCTION NC
II
Prepareand
Produce Bakery
Products

Date Developed: 04/30/2014

Developed by: Honey Bai K. Tumama
Issued by: MSIT

First Issue
Doc. No. ______
Page No.11 of 83

Contents:

Culinary and technical terms related to bakery products

Baking equipments
Historical and cultural, aspects of bakery products
Specific baking ingredients and its substitution
Applied mathematical operations
Types,kinds and classification of bakery products
Mixing procedures/formulation/recipes and desired product
characteristics of variety bakery products
Baking techniques, appropriate conditions and enterprise
requirements and standards
Temperature ranges in baking bakery products

Assessment Criteria
1. Appropriate equipment are used according to required bakery
products and standard operating procedures
2. Ingredients are selected, measured and weighed according to recipe
requirements and established standards and procedures
3. Variety of bakery products are prepared according to standard
mixing procedures/formulation/recipes and desired product
characteristics
4. Bakery products are baked according to techniques and
appropriate conditions; and enterprise requirement and standards
5. Required oven temperature is selected to bake goods in accordance
with the desired characteristics, standards recipe and
specifications and enterprise practices
Conditions
Students/trainees must be provided with the following:

BREAD AND
PASTRY
PRODUCTION NC
II
Prepareand
Produce Bakery
Products

Date Developed: 04/30/2014

Developed by: Honey Bai K. Tumama
Issued by: MSIT

First Issue
Doc. No. ______
Page No.12 of 83

TOOLS

Personal Protective equipment

Measuring cup, solids
Rolling pins
Sheet pans
Ladles s/s
Knives s/s with plastic handle
Scale 2, 10 kgs
Mixing bowl
Loaf pan
Various shapes and sizes of pans

EQUIPMENT

Commercial Mixers with complete attachments

Mechanical Dough roller

Decker oven

Dough cutter

ASSESSMENT METHODS:

Oral questioning
Written examination
Observation
Demonstration
BREAD AND
PASTRY
PRODUCTION NC
II
Prepareand
Produce Bakery
Products

Date Developed: 04/30/2014

Developed by: Honey Bai K. Tumama
Issued by: MSIT

First Issue
Doc. No. ______
Page No.13 of 83

Learning Experiences

LEARNING OUTCOME NO. 1

PREPARE AND PRODUCE BAKERY PRODUCTS

Learning Activities

Definition of Terms

Read: Information Sheet

PREPARE
PRODUCTS

AND

BAKE

Special Instructions

This Learning Outcome deals with the

development of the Institutional
Competency Evaluation Tool which
trainers use in evaluating their
trainees after finishing a competency of
the qualification.Go through the
learning activities outlined for you
onthe left column to gain the
necessary information or knowledge
before doing the tasks to practice
onperforming the requirements of the
evaluation tool.The output of this LO is
a complete InstitutionalCompetency
Evaluation Package for oneCompetency
of
BREAD AND PASTRYPRODUCTION
NCII
. Your output shall serve as oneof your
portfolio for your Institutional
CompetencyEvaluation for
Preparing and Producing
BakeryProducts.
Feel free to show your outputs to your
trainer as youaccomplish them for
guidance and evaluation. This
Learning Outcome deals with the
developmentof the Institutional
Competency Evaluation Toolwhich
trainers use in evaluating their
trainees afterfinishing a competency of
the qualification.Go through the
learning activities outlined for you
onthe left column to gain the
necessary information orknowledge
before doing the tasks to practice

YEAST

1. Select
requires
commodities
according to recipe and production
requirements.
2. Prepare a variety of yeast goods to
desired product characteristics.
3. Produce a variety of yeast goods
according to a standard recipes and
enterprise standards.
4. Use
appropriate
equipment
prepare and bake yeast goods.

to

5. Use correct techniques to produce

yeast goods enterprise standards.

6. Bake yeast goods to enterprise

requirements and standards.

7. Select correct oven conditions for

baking yeast goods.

Answer: Self Check 1.1-1

Perform: Task Sheet 1.1-1

onperforming the requirements of the

evaluation tool.

Definition of Terms

Acidity

Sourness is the taste caused by the presence of acids in

solution. Different types of fermentation produce different

acids. When milk sours, lactic acid is made from apples

or grain, ascetic acid is formed.

Antioxidant

a material which, when added to a product, extends the

life of a product by protecting it against oxidization.

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

Caramelizati
on

The browning of sugar caused by heat

Leavening

The production or incorporation of gases in a

baked product to increase volume and to produce
shape and texture

Chemical
leavener

A leavener such as baking soda, baking powder, or

baking ammonia, which releases gases produced
by chemical reactions

Petit four

A delicate cake or pastry small enough to be eaten

in one or two bites

Savarin

A type of yeast bread or cake soaked in syrup

BREAD AND PASTRY

PRODUCTION NC II
Prepare and Produce
Bakery Products

Date Developed: 04/30/2014

Developed by:
Honey Bai
Tumama
Issued by: MSIT

K.

First Issue
Doc. No. ___
Page No.16 of 83

INFORMATION SHEET 1.1.1

1. Select requires commodities

production requirements.

according

to

recipe

and

FLOUR -is a powder made by grinding uncooked cereal grains or

other seeds or roots (like cassava). Cereal flour is the main ingredient of bread,
which is a staple food for many cultures, making the availability of adequate
supplies of flour a major economic and political issue at various times
throughout history.
The following information relates to doughs for bread and yeast goods, not
pastry.

Flour consists of the following elements:

STARCH 64% 71%,provides main body structure through gelatinization bursts yeast as (through heat) and swell.

Starch is broken down by enzymes into simple sugars, which are to be used
by yeast as food.

PROTEINS Soluble:
Gluten is formed when insoluble proteins (Glutenin and Gliadin) are hydrated
with moisture, normally water.
The combination of these two proteins allow the flour to take up water and
hold the moisture within the gluten structure. When this gluten is developed it
becomes tough and elastic allowing bread dough to expand and hold gas
produced during fermentation.
In unleavened dough like pastry this gluten structure allows for it to be stretched out
over a large area without breaking.

It is grey, tasteless and is tough and slightly elastic.

Glutenin gives strength.
Gliadin provides elasticity.

SOLUBLE PROTEINS: 1% - 2%, Albumin, Globulin, and Protease.

SUGAR Sucrose 2 - 2%: all plant material naturally contains sugar.
1.5 2% is sufficient for gas production up to 5 hours (Bulk Ferment Time)
plus glucose, dextrose (inversion of cane sugar).
If flour is low in these sugars, malt can be added to formulae, to allow longer
Bulk Fermentation Times. (BFT)

MOISTURE 11 15%
The natural proportion of water depends on condition of growth, storage and
milling process.
There are laws pertaining to the amount of moisture allowed in flour. In
Australia it cannot be more than 15%.

FAT 1- 2%: This contains carotene, the coloring pigment of flour.

ENZYMES

Diastatic amylase change starch in sugars.

Proteolytic conditions the proteins

Factors influencing flour behavior:

Quantity and quality of gluten
Diastatic capacity, the ability to change starch into sugars to provide food for
the yeast to ferment through enzymatic activity.

SALT Is a natural mineral that consists of 6 parts chlorine and 4-part

sodium.

Functions of Salt are:

YEAST

Controls fermentation
Toughens gluten (stabilizing it)
Increases volume
Enhances flavors in bread and provides product with its characteristic flavor
Controls dough lack of salt results in doughs which are sticky and are
difficult to handle
Increases shelf life: acts as an antiseptic suppresses activity of bacteria, is
hydroscopic attracts moisture
Improves crust colour.

Bakers yeast, Saccharomyces cerevisiae, is manufactured specially for the

production of yeast goods.
It is a unicellular organism yet each microscopic cell contains a multitude of
enzymes capable of carrying out the most intricate series of chemical
reactions.
Because it is a living organism, bakers yeast is very perishable and must have
optimum storage conditions.
Compressed yeast should be stored in dark and cool conditions; it is
best used for up to two weeks after manufacture, as it slowly loses its
strength.
Yeast produces carbon dioxide and ethyl alcohol, by changing sugars.
The activity of yeast is destroyed at temperatures above 55C. and
may severely impaired at temperatures over 45C.

Production of Flavour
Imparts flavours during fermentation through flavour substances such as
organic acids, esters, alcohols and ketones.
Nutrition
Yeast is reach in protein and B vitamins. It must not come into direct contact
with salt, sugar or fat.

Available Forms of Yeast

 Compressed
Dried
Creamed or liquid.
Rate of Fermentation and Yeast Activity
These are controlled by the following:
Sugar quantity:
Up to 5.0% speed up fermentation
Over 5.0% slows down or retards fermentation

Water added to the dough:

More water makes softer doughs faster rate
Less water makes tighter doughs slower rate

Dough temperature:

The warmer the dough temperature, faster rate of fermentation

The cooler the dough temperature the slower rate of fermentation

Acidity:
4 - 6pH range. Outside these, activity is slower

Yeast Quantity:

Lower quantities of yeast will result in longer proof.

Amounts of salt and fat also inhibit the rate of fermentation or the activity
of yeast.

Remember: yeast is a living thing. It needs to be cared for and used

properly.

WATER

Hydrates gluten forming proteins (Gliadin and glutenin)

Dissolves and disperses salt and sugars and carries sugars in liquid form
Provides moisture for yeast to grow
Hydrates dry yeast and disperses both dry and compressed
Controls dough temperature
Controls dough consistency
Wets and swells starch during baking (gelatinization) makes it available to
analyses enzymes
Controls enzyme activity (enzymes are active only in liquid or semi liquid
mediums)
Increases shelf life
Contributes to eating qualities.

BREAD IMPROVERS
Ensures additional food supply for yeast
Contains malt which is changed into maltose and changes starch into simple
sugar easily fermentable by yeast
Contains chemical stimulants ensuring adequate source of nitrogenessential building up protein newly forming yeast cells
Modifies gluten so that the dough is mature as it comes from the mixer. This
required to hold increased CO2 Gas produced by the fermenting yeast.

Dough improvers basically assist in 2 areas

GAS PRODUCTION

GAS RETENTION

This is what makes a yeast dough rise.

Optional ingredients and their functions

Milk powder

Malt products

Soya flour

Emulsified fats

Margarine

Shortening

Currants

Nuts

Bacon

Mould inhibitors

Jams

Egg

Honey

Seeds

Sultanas

Coconut

Bran
Gluten (dry/wet)

Cheese

Mixed peel

Spices

Crumb softener

Various grains

Sugar

These extra ingredients may be added to a basic yeast formula to improve

product qualities in the following areas:

Improve eating qualities

Add nutritional value
Add visual appeal
Improve keeping qualities
Add and improve flavor.

FATS
-

are added in varying proportions to bread and yeast goods. The percent
below are just an indicative amount.
Is a generic term; it can meal oil, butter, margarine, shortening.
Each have their own advantages and disadvantages, cost and flavor
benefits. Storage requirements also are important.

Level:

Bread, normal
Buns
Fruit loaves
Croissants
Brioche

2%
5 7%
9 15%
45%
up to 50%

The addition of fat to yeast goods will improve bread quality and although fat is
not an essential ingredient, it is important in assisting the, it is important in
assisting the slicing of the product, especially when slicing bread, by
lubricating the slicer blades.
Fat contributes to the volume, softer texture, brighter crumb colour and better
keeping qualities. There are many fats available to baking industry and some
are specially manufactured to contain sugar and others may contain water.
It should always be remembered that butter provides better flavor to the
product when deciding upon what types of fat to use.

Effects of fat

Improves slicing
Softer crumb
Shorter eating crumb
Softer crust
Better keeping qualities
Increases volume

Shorter eating crust

Emulsified fats retard crumb
Enhances firmness.

SUGAR

Level:

Up to %% increases fermentation

Over 5% retards fermentation.

MILK POWDER

Level:

Food Standards stipulate that Milk Bread must contain 4%

non-fat milk solids on the dry crumb.

The purpose of this regulation is to increase the food value in

protein and mineral content, therefore Skim Milk Powder
(reduced fat) is mostly used.

Effect of milk powder in the baked products:

Brighter and softer crumb

Reddish brown (foxy) crust colour, due to lactose (milk sugar), which
cannot be used by yeast as food.
Increased nutritional value and flavor
Greater volume (due to strengthening of gluten strands by the case in
protein)
Slight sweetness (due to lactose).

EGGS

Eggs can be purchased as fallow:

Shell egg
Liquid egg or egg pulp
Frozen egg

Effects of eggs
Moistening
Enriching due to fat in yolk
Increasing nutritional value
Emulsifying, due to lecithin in the yolk, therefore better keeping
qualities
Aids structure, due to the proteins, which coagulate at 65 to 70C
Better colour and appearance to baked product
Better eating qualities
Better keeping.
As egg is added to formulae, water has to decrease (in re-formulations)

BRAN
BRAN is the by-product of the brake system after all the available
endosperm has been removed. Bran can vary in particle size and
composition, depending on both wheat type and the efficiency of the
milling system. Some bran is sold for Human Consumption as it is a
good source of insoluble dietary fibre.

Effects of Bran
1
Darker crumb colour

2
3
4
5

Lower volume, due to the non-gluten forming

proteins
Increased water levels
Shorter mixing times
Higher fibre intake, assisting in bowel function

Dried Fruit
1

Dried fruits evolved as a way of preserving excess fruits when they

were in abundance to be enjoyed when fruits were not readily
available because of the season.

European seasons are extreme so little food is grown in winter.

Drying of fruits made them available for Christmas and Easter
celebrations.

Almost any dried fruit or not can be added to yeast goods.

Most commonly dried fruits used are sultanas, currants, raisins,

mixed peel and dates.

All fruits should be washed prior to used and then thoroughly

dried, to avoid discoloration of the dough.

Effects of dried fruits and nuts

1. Eating qualities

2. Texture

3. flavour

4. Colour

5. Increased moisture

6. Increased shelf life

7. Better visual appeal.

2. Prepare a variety of yeast goods to desired product

characteristics
Variety of Yeast Goods

 Yeast goods are defined as a sweet dough product. Bread is produced

with yeast and is the savoury version.
A sweet yeast product would be any dough with more than 5% sugar and
increased levels of fat.
Some plain doughs that are served with savoury product like a
hamburger is actually a bun and not a roll.

Many products are classed as yeast goods.

Activity 1

_______________________________________________________________________
___

The student should research the following and find required information
Evolutions of the product Was it:
1.
Cultural?

Religious?

3.

Commemoration of an event?

Very few products were just invented. They evolve over time.
In the modern world customers crave variety and producers are able to
introduce new varieties from other countries very easily.
Baba
Chelsea
bun
Doughnut

2.

Pignoli

Bienenstich
Cholla

Gugelhof

Streauselkuc
hen

Brioche
Colomba
di
pasqua
Hot
Cross
buns
Stollen

Buchty
Croissant

Panettone

Savarin

 Panatone

This delicate and porous rich festive bread is studded with sultanas and
flavoured with candied citrus peel.

It is baked in tall cylindrical moulds and can be served with cream or fresh
mascarpone.

To develop rich yeasty flavours, the dough is sometimes prepared in several

stages with prolonged maturing times in between.

Gingerbread doughs

This dough is multipurpose dough and can be used for a variety of

products. By adding different spices and/or fruit, different shapes can be
given or cut out and after baking coated with icings or chocolate. The dough
is also suited for making gingerbread houses.

It is important not to overheat the honey at the initial stage, as it may

crystallise, rendering it useless for the dough. The honey is best heated to
65C, then allowed to cool to 3540C, to avoid burning the flour.

The flavour of the gingerbread will improve if the dough is prepared well
ahead of use, adding the raising (lifting) agents only just prior to using the
dough.

Always use quality spices in order to achieve optimum flavour.

Gingerbread dough is baked at 180C.

Honey cake (Israel)

This cake is traditionally served on the Sabbath and at festivals,

particularly at the beginning of the New Year, in order to sweeten the hope
for a happy year ahead.

Tsoureki (Greece)

This traditional sweet bread can be found during any major religious
festival.

Its flavouring components can be many, as each family or baking

professional have their own favourite.

Most popular are orange, lemon, vanilla, cinnamon, allspice, aniseed, cloves
and mace, either singly or in any combination.

The traditional shape is a round or braided loaf.

To simplify cutting and storing (it keeps for up to one week), the dough can
also be formed into long loaves. Cut into slices and toasted is a popular way
of serving this bread.

Stollen (Germany)

A product popular in many European countries around Christmas time and

originating from Germany, stollen is made from a heavy (rich in fat) yeast
dough.

Some varieties contain mainly sultanas (and some candied peel) and
almonds, others almonds only or a poppy seed or nut filling.

The cleaned sultanas are usually steeped in rum for enhanced flavour. So
as not to break or damage the fruit, they are worked under the dough last.

A somewhat tighter ferment is worked with the other ingredients to a

dough, which should also on the firm side. This hinders the flattening out
(losing the intended traditional shape) of the stollen during baking.

For uniformity and better control of the shape, special stollen moulds (tins)
can be used.

After resting the dough, it is scaled into intended portion sizes and moulded
round, then worked into a roll with flat ends. Your Trainer can demonstrate
the shaping of a stollen.

Baba and Savarin

Babas and savarins are very light and soft sweet yeast products, oval
shaped for babas and flat round circle shaped for Savarins. As the sponge is
very soft and runny it is preferred to use a piping bag to fill it into the
special moulds.

After baking it is soaked with stock syrup and/or rum, then glazed with
apricot jam and decorated.

Babas and Savarins are usually served as dessert or for afternoon tea.

Danish Pastries

These pastries are made with yeast dough laminated with butter (or other
fats), then turns given similar to puff paste, resulting in light and crisp

pastries. They are produced in many different shapes and sizes with a
variety of fillings and toppings.

Fillings used may be custard, jam, cheese, fruit, poppy seed, marzipan and
nuts with the possible addition of dried fruit and candied peel.

Croissants

Crescent shaped pastries of delicate, flaky structure prepared from

laminated yeast dough.

Croissants are consumed plain or filled (sweet or savoury) or cut open and
filled with meats, cheese and/or salads (snacks, light meals).

Brioche

Yeast dough rich in butter and eggs, traditionally in the shape of a large ball
with a smaller one on top. Its smooth, delicate crumb structure is directly
related to the high content of butter and eggs.

Brioche is very versatile and can be made in a variety of shapes, some

versions with added dried fruit.

Served at breakfast (individual or toasted slices), as an entree (with a

savoury filling or as an accompaniment), as a dessert (filled with cream,
mousse and/or fruit), as a lining for charlottes or for covering pies and meat
and fish dishes.

Buchty

Buchty is a fine flavoured egg and butter enriched breakfast treat, very
similar to brioche. It can be either eaten with cured meat or jams, toasted
or plain. Buchty is often used in airline catering due to its long shelf life and
due to the fact that it is suitable for any meal.

Common practice is:

To batch buchty on trays, same way as for scones, this makes

them very similar to scones as there is mostly no side crust with the
exception of the sides of the tray.

3. Produce a variety of yeast goods according to standard

recipes and enterprise standards

Fruited yeast products and buns

Europe is the origin of most of the specialty products. Each of the products
has a history and also reasons, apart from the eating qualities, why it was
created and why it is still produced today.
The standard recipe for buns and fruit buns was usually the basis for many
products, and is still regarded by many as a suitable medium for a range of
popular products such as buns, fingers, scrolls, loaves and large items such
as Boston buns.
Although the fermentation process is still the means of aeration, formulae
and ingredient specifications for the above products vary somewhat from
bread.

Variations in ingredient quantities influence the fermentation process

greatly, particularly fat and sugar levels.
As these both can have a detrimental effect on fermentation, more yeast is
usually required.
Traditionally, religion has played an important part in development of
special products.
Yeast goods containing dried fruits would be produced in seasons such as
Christmas and Easter. These are Christian religious festivals and when
something special is to be produced extra special ingredients should be
used.
Dried fruits were developed as a way of preserving in times of plenty to be
used when fresh fruits were not available; Christmas and Easter are ideal
times to use these expensive dried fruits.

The range of product varieties available has been greatly influenced by the
demand for European products.

Speciality Yeast Goods

Stollen, Easter Plaits, Pignoli, Three Kings Cake, Panatone, 1st of August
Bread, Pinca, Colomba
These speciality products are usually sold only on special occasions like
Christmas, Easter and New Years Day
All these products are very common in Europe and have religious tradition,
mostly Catholic or Jewish.

On Easter, for example after Lent (period of abstinence), a full flavoured rich
bread was given with ingredients which were not allowed during Lent
(pignoli)
Usually specialty sweet yeast products are very rich because of large
amounts of butter and fruit used.
Due to the richness of the specialty products, a sponge or ferment is used
rather than a no time dough as fat and/or acids retard the yeast. In some
recipes a sour dough is even used to ensure fermentation (Panatone).

Special ingredient functions

Fats

The degree of richness of fruited yeast products and buns is

determined to a great extent by their ratio of fat, which affects their
flavour, crumb texture and storage life. A good quality cake margarine or
other emulsified fat is most suitable

When using the instant dough process, an improver that is

specifically designed for this process will give the best results.

Sugar


The proportion of sugar added usually depends on the type of
product, and in particular depends on, the amount of dried fruit used,
as this also greatly influences the sweetness of the product. Caster sugar
is the best choice for most doughs because it dissolves far more readily
during the mixing process.

Perhaps the most important factor relating to the amount of sugar

in the dough formula is its effect on yeast activity and the final prove
rate.

Sugar addition above 5% of flour weight may slow fermentation

appreciably, while more than 10% sugar will require the maximum yeast
quantity in the dough.

Because sugar is hygroscopic it tends to rapidly absorb dough

water therefore depriving the yeast of the moisture required to dissolve
the sugars on which it feeds.

Naturally, this affects the proving process as well.

Fruit

doughs.

Dried fruits should be washed and well-drained before added to

This will reduce water absorption from the dough, increase yield,
improve eating quality, and increase volume by producing more steam in
the product during baking.

Gluten

The addition of heavy fruits to doughs can have a detrimental effect on the
shape of the finished product. Gluten can be added to strengthen the dough
structure to produce a bolder product.

Excess sugar can also affect the dough structure so extra gluten will help
this effect as well.

Production

Water temperature for required Finish Dough Temperature (FDT)

The ideal FDT for no-time, rapid or instant doughs is 2729C.
The variation of water temperature is known as your experience figure
because the required water temperature to finish dough at a pre-determined
figure is based on bakery conditions and the bakers experience. These
include:
1. Climatic conditions
2. Bake house environment
3. Dough size
4. Mixer speed
5. Flour temperature
6. Mixing time
7. Specialty ingredient additionsgluten, conditioners, etc.
8. Experience.

Note: In subsequent topics, students should refer back to these notes when
calculating dough quantity and required water temperature for FDT.

Calculating required
temperature

Example:

water

temperature

for

required

dough

Required
Multiply by 2

FDT
x2=

Subtract flour temp

Equals required water temp.

21C

41C

31C
62C

Actual:

Required FDT

28C

Multiply by 2 x 2 =

56C

Subtract actual flour temp

Subtract Experience

__________

Calculated req. water temp

Actual water temp. used

__________
__________

Dough yield calculations

When bakers talk about a 1 kilogram dough, this weight actually applies to
the flour content of the dough only.

When all the other ingredients are added, the total dough weight is
referred to as the expected yield (from 1 kilo of flour).

TOTAL DOUGH WEIGHT = EXPECTED YIELD

In calculating the ingredient weights for a given amount of dough (the
required yield) we use the expected dough yield from1 kilo of flour using the
following formula:

New base weight of flour = required yield/expected yield

Example: Use the following dough formula to calculate the actual quantities
of ingredients for the required yield.

Ingredient

Flour

Salt

1kg

Facto
r

Required

100

1.000

4.1

0.020

4.1

.082

Improver

0.010

4.1

.041

Yeast

0.040

4.1

.164

Water

60

0.600

4.1

4.100

2.460

Total

Expected Yield

1.670

6.847

Total Dough Weight

F.D.T.27 degrees C. Finished Dough Temperature

Required yield is the number of units to be produced multiplied by the

scaled unbaked weight:

3 units @ a scaled weight of 0.520 kg (3 x 0.520 = 1.560 kg)

4 units @ a scaled weight of 0.300 kg (4 x 0.300 = 1.200 kg)

5 units @ a scaled weight of 0.800 kg (5 x 0.800 = 4.000 kg)

Gives the total Required yield (dough weight)

= 6.760 kg

New base weight of flour = required yield / expected yield

= 6.760 1.670

= 4.047904 factor Round up to

= 4.1 factor

Apply factor 4.1 to all ingredients 4.1 x 1.000kg flour = 4.100

Add up the new recipe and the total weight should be sufficient to produce
the required dough weight.

Dough making process

Modern production of doughs varies from country to country. Most are

based on the rapid dough system where additives like dough improvers are
added to speed up the process of fermentation.
Here we will discuss two dough making processes
a) Rapid or no time process (ADD Process)
b) Ferment and dough process.

Both work well and should be considered when deciding what dough is
going to be used.

Activated Dough Development Process

Rapid Dough (ADD Process)

1.

Mix

all

ingredients

A.D.D. bread

includingthe

addition

of

an

improver until the gluten protein is well

developed.
2.

Rest for +/- 10-30 minutes (covered to prevent skinning or

chilling)

3.

Process as usual.

Effects of the ADD process

1.

Yeast level from 3% upwards, depending on size of product

2.

Requires A.D.D. bread improver

3.

Warmer dough temperatures 28 30C. Gluten strengtheners are

used to enable the process to be effective.

4.

The gluten structure is modified by chemicals to produce a mature

dough as it is taken from the machine

5.

Ascorbic Acid strengthens (matures)

6.

L Cysteine or Metabisulphite softens (mellows)

7.

Space Saving - dough room/mixing area

8.

Increased bread yield doughs do not slacken

and can include more water as well as no fermentation weight
loss.

9.

Divider accuracy improved less gas evolution than in other types

of dough

10.

If processing equipment breaks down there is less loss due to only

one dough being in process at a time. In B.F.P. doughs there will
be a number of doughs in fermentation at the
same time

11.

Labour Saving, due to production efficiency and

no Knock Back and BFT

12.

Loss of flavour, due to the production process

13.

Increased cost of products (improver).

Ferment and dough process

Normally used to raise enriched breads, with high quantities of sugar and
fat. Ferment provides ideal conditions for yeast to multiply before adding the
sugar to the dough.

Using the F&D process overcomes the retarding effect of fat and sugar on
yeast.

the

FERMENT

Stage 1:
Contains:
20% of
flour
All water
All yeast
Up
to
5%
sugar
Ferment for 30
minutes
(doubled
in
size)

Made in
two stages

DOUGH

Add Ferment

Stage 2:
Process to
a
dough
with
remaining
ingredient
s:

After
Bulk
fermentation
(doubled
in
size),
Dough is ready
to be scaled
of

Effects of the Ferment and Dough process

1.

Fast fermentation, due to ideal conditions in the ferment

2.

No improver required

3.

No need for special equipment

4.

Improved flavour, colour, volume and texture

5.

Maturing is natural and takes place by the enzymic activity in the

ferment

6.

Loss of yield, due to moisture loss during fermentation

7.

More space is required for fermentation in the dough room

8.

Increased production cost, due to two mixes.

Setting a Ferment

1. Disperse yeast in water, whisking vigorously to break down lumps. Add

small sugar to stimulate the yeast
2. Mix in flour, mixing to produce a smooth batter then whisk to aerate to
stimulate the action of the yeast.
3. Cover and allow to rest in warm environment 32C for approximately 2535 mins
4. Allow the ferment to stand until it begins to fall away (starts to sink in
the middle). This will take approximately 25 minutes depending on the
environment.
5. For many years the ferment and dough method was traditional because
it ensured a thorough ripening of the dough, particularly when slower
types of yeast were used.
6. Yeast requires Dextrose sugar (Glucose) before it can ferment, but
because it contains enzymes which are capable of changing both Cane
sugar (Sucrose) and Malt sugar (Maltose) into dextrose, almost any sweet
material (except milk sugar) can act as a food material.

Wheat flour contains 2.5% of these sugars, so any flour, water and yeast
mixture will ferment.

Important to note:

The optimum is approximately 12.5%;anything above this will have a

retarding effect on the dough.
When doughs are made with high sugar levels additional yeast must be
used.

This is the experience component.

Remember: Yeast is a living organism, nothing is constant.

Remember

The fermentation stage is when a lot of the dough flavour is

developed so choice of method is important.
For doughs that have large amounts of ingredients that retard the growth of
the yeast, the ferment method is better for flavour development.

Dough mixing

This doughs need to be well developed before

the fruit is added.
Do not mix excessively after adding the fruit, as this may
cause the fruit to break up, particularly if it has been
washed

Rest period

A recovery time of approximately 10 minutes following mixing will

ensure that the dough is suitable for processing

Moulding

The dough pieces should be adequately moulded and/or rolled. However

excessive handling will produce roughly finished products.

Baking pans and trays

There are two options for tray or pan preparation. Trays

and pans may be well-greased with animal or vegetable oil,
or lined with silicone paper.

However baked products should be removed from paper

before glazing.

Final prove

A temperature of 30 40C with a relative humidity (RH) of 80 85% to

prevent skinning is recommended.

Excessive steam in the final proves will cause the formation of a tough,
leathery crust and should be avoided at all times.

Over-proving weakens the dough structure and could cause it to collapse in

the oven

Baking

Due to the high sugar content, an oven temperature of approximately 190

210C is usually most suitable for buns and loaves.

To prevent the crust toughening and the possible collapse of the products,
steam injection should not be used.

Buns should only be baked enough to prevent collapse or

shrinkage after removal from the oven.

The shiny surface usually associated with this type of

product is best obtained by washing immediately after
baking with a sugar syrup or

Bun wash or glaze

Water and sugar syrup may be used with the addition of 25g per litre of
powdered gelatin.

This will prevent excessive stickiness, which causes most packaging

problems.

As the dry, shiny surface is dependent on the evaporation of the moisture in

the wash and the subsequent increase in viscosity of the sugar solution, it
is important to apply the hot wash immediately after removing the product
from the oven.

Decoration

Decoration will be similar but slightly different for each product. Moist yeast
product is produced to be consumed on the day or soon after being
produced.

4.

Use appropriate equipment to prepare and bake

yeast goods

Ovens

Bakery goods are baked in special ovens with a large flat base. Sometimes
they will be brick for breads but for pastries you need an oven with more
versatile heating elements.

There is much better and wider choice with modern ovens. There are deck
ovens, electric, gas and wood fired.

There are rack ovens that will take an entire rack full of
trays. These will pick a rack up off the floor and rotate the
rack in the oven. They are fan forced which distributes the
heat better throughout the oven.

Brick floored electric ovens have been notorious with irregular heat on base
with hot spots and cold spots in the ovens.

Proofer and Retarders

These are enclosed areas where the moulded dough is placed to prove.

Prove: The meaning is: if the dough rises then it has proved to be good.

Warm environment with high humidity is required as this will allow the
yeast to reproduce and make the dough rise and increase in size.

Modern proofers will also retard.

Retarders:

This is a chilled environment with high humidity that will hold the dough
and not allow the yeast to grow.

Modern proofer/retarders will work together, hold

the raw dough in a chilled environment and then
will turn off the chilling and turn on the heater and
allow the yeast to grow, expand the dough to its full
capacity, ready to bake.

This oven can take trays with built in rack or will

take an entire rack as shown in photo.

Mixer

Spiral dough mixer

Planetary Mixer

Bun Divider and roller

Baking Deck Oven

5.

Use correct techniques to produce yeast goods to

enterprise standards

When a customer purchases a product from bakery it is based on two

reasons:

They like the look of the product; visual stimulation

They purchased before and want the same thing again.

If the product is not consistent then the customer will not be satisfied and
will then complain.

Consistency in product manufacture is achieved by the following:

Correct weighing of Ingredients

Formula balance

Bakery products are consistent when

formula balance is maintained

Scaling weights accurately

Mixing the dough/batter the same every time

Cutting or weighing to correct size

Moulding to correct shape

Baking the same every time.

These are the skills and techniques that will return a consistent bakery
product every time.

After baking, the product might need to be cut again into portions.

Everything must look the same

Then, when all is ready for sale, everything must

be sold the same way:

Either:
1.

By portion, each individually

2.

By weight, kilogram or gram.

Recipe for good baking

Weigh all ingredients. Do not measure them. What is the

difference?

Weight is measured by scaling ingredients on the same set of

weighing scales

Measuring is done with cups and is by volume. Weight is

inconsistent each time.

Example

1 kilo weighs 1 kilo

200gm weighs 200gm

1 cup of water measures 250ml, it weighs 250 gm.

But

1 cup of flour measures 250 ml but it weighs 120gm 150gm depending on

several factors

Lets deal with the weight difference.

Volume measuring by cup is good but the density of each ingredient is

different so you get a different weight from each ingredient.

Water weight is the same as volume; 1 kilo measures 1 litre; 1 litre weighs 1
kilo.

Dry Ingredients all have a different density so therefore the weight of the
same volume is different. For example: 1 cup weighs?

The standard for measuring one cup volume: level to top of cup, not packed.

Consistency of results in baking comes with consistent measurements:

WEIGH!

6.

Bake

yeast

goods

to

enterprise requirements and

standards

Product characteristics that customers look for come from the following:

Colour of the product when it is finally removed from the oven is

important to the visual appeal of the product. Colour stimulates
the senses and encourages the customer to
purchase.

Appearance is about form and shape. It is

important

that

all

pieces

have

the

same

appearance.

Consistency and texture is about how it feels in the mouth when

the customer is consuming the product

Moisture content adds to the shelf life and mouth feel of the
product.

Mouth feel and eating properties.

This is achieved by maintaining consistency of production. Nobody is

allowed to move away from the given formula, shape or design.

Enterprise standards will vary from enterprise to enterprise. Consistency is

the key to retaining customers.

Buns plain and fruited buns and scrolls

When proving they need to is 75% to 90% proofed before being placed into
the oven.

When baked they should have a dark golden brown colour and when glazed
with sugar syrup upon removal from the oven this will impart a pleasing
gloss to the product.

If the product has spread while baking and appears

wider at the base it means that the product was over
proofed before being placed into the oven.

Danish pastry

These pastries will have a golden colour when baked due

to lower sugar content in dough.

The shape should be contained in the shape in which they were moulded.

Croissant

Golden brown finish with a light flaky texture. When squeezed they should
give a crunch. When cut the texture should be open and irregular in shape

Baba and Savarin

These will have a closed texture that will open up as the pieces are soaked
in flavoured sugar syrup before serving.

Stollen

Stollen is a traditional rich East European/German Christmas product,

oval shaped with three segments. It can be filled with
almond paste, quark or cream cheese or left plain.

After baking it is dipped or brushed with butter,

covered with icing sugar and left to mature in an
airtight container, to develop the flavour (similar to a
fruitcake). The butter will also slow down the staling
process and help extend the shelf life.

Characteristics:
1.

Compact, dense texture with a short crumb. Due to high fat

content, very good eating qualities.

Panettone

Is a light Fruit bread, originated in Milan, Italy.

Panettone is available all year around, but traditionally consumed during

Christmas and characterised by its rich flavour and unique shape, which is
a tall cylinder.

French Brioche is similar in texture and richness to the Panettone, but

without fruit and not as light.

Panettone can be raised with yeast, but is traditionally made with a sour
dough.

Due to the richness of the product a ferment or sponge

and dough is required to achieve the texture and the
volume characteristics.

Panettone has a shelf life of up to several weeks, if

protected from drying out by wrapping it Celloform,
when they are cold. Storing will also mature the
product and improve the flavour.

Characteristics:

Tall Light large porous texture due to b.f.p.

Light large porous texture due to b.f.p.

Rubbery eating qualities.

7.

Select correct oven conditions for baking yeast

goods

Yeast goods will be baked in an oven temperature ranging from

180C 220C

Products baked with sugar will darken on the crust quicker than
bread

To control the browning of the crust the product is baked at a

lower temperature

Appearance

Colour on the outside crust

Colour adds to the appearance.

Too dark and it is burnt:

It will taste bitter.

Under baked it will look pale and uninviting:
A well-baked product will have a bold appearance.

Dextrinization: is produced by the action of heat and steam on the starch.

The dextrin is a carbohydrate smaller in size than starch.

This is also referred to as the Malliard Reaction after the French chemist,
Louis Camille Maillard (1876-1936).

The process is a reaction between reducing sugars such as maltose and

glucose, not sucrose, with amino acids present in the dough on the crust of
the loaf.

This is responsible for the glaze and bloom on the crust.

How Much Have You Learned?

Self-Check 1.1-1

Fill in the blanks: write your answer at the space provided

___________________1. Percent contain of starch in flour.
___________________2. Is formed when insoluble proteins are
hydrated.
___________________3. Enzymes that starch change in sugar.
___________________4. Controls fermentation.
___________________5. Unicellular Organism that contains a
multiple carrying out of series in chemical reactions.
___________________6. Dissolved and disperses salt and sugars.
___________________7. Contains chemical stimulants ensuring
adequate source of nitrogen.
___________________8. A generic term of OIL, Butter, Margarine.

 ___________________9. Is to increase the food value in protein and

mineral.
__________________10. Emulsifier and can give better color and
appearance to baked product.

Answer Key 1.1-1

ill in the Blank: write your answer at the space provided

1.
2.
3.
4.
5.
6.
7.
8.
9.

64 71%
Gluten
Diastatic
Salt
Yeast
Water
Bread improvers
Fat
Milk powder

10.

Egg

Instructions for demonstration

Given the necessary tools, the candidate will be able to demonstrate, Prepare and Produce
Bakery Products following standard procedures within 15 minutes.

DEMONSTRATION

to show if
evidence is
demonstrated

During the demonstration of skills, did the candidate:

Ye
s

N
o

N/A

Demonstrated

ability

to

produce

range

of

specialist bakery products, both sweet and savory

according

to

establishment

standards

and

procedures.
2

Demonstrated ability to produce a quantity of

bakery

products

according

to

standards and procedures.

3

establishment

Demonstrated ability to store and package bakery

products according to establishment standards and
procedures.

Demonstrated application of hygiene and safety

principles according to established standards and
procedures.

The candidates demonstration was:

Satisfactory

Not Satisfactory

Performance Criteria Checklist 1-1.1

Did you.

CRITERIA

Y
E

N
O

S
1. Follow the right procedure in preparing the working area?

2. Follow the procedure in holding the soldering iron and

soldering lead?

3. Solder the components in a shiny and with a volcano shape?

4. Make the blinker flip-flop when connected into the power

source?

TASK SHEET 2.2.1b

Title:
Disassembly of the circuit (Removing components from the PCB using a
desoldering pump (solder sucker))

Performance Objective: Given soldering iron, desoldering tool, and a

flip-flop circuit, you should be able to desolder the
components of a blinker circuit in the PCB in 30
minutes.

Supplies/Materials :
1. Blinker circuit

Tools

:
1. Soldering iron
2. Desoldering tool

Procedure:
1. Set the pump by pushing the spring-loaded plunger down until it
locks.
2. Apply both the pump nozzle and the tip of your soldering iron to the
joint.
3. Wait a second or two for the solder to melt.
4. Then press the button on the pump to release the plunger and suck
the molten solder into the tool.
5. Repeat if necessary to remove as much solder as possible.
6. The pump will need emptying occasionally by unscrewing the nozzle.

After removing most of the solder from the joint(s), you may be
able to remove the wire or component lead straight away (allow a few seconds
for it to cool). If the joint does not come apart easily apply your soldering iron
to melt the remaining traces of solder at the same time as pulling the joint
apart, taking care to avoid burning yourself.

Be careful in desoldering to be sure that no component is

damaged during the process.

Assessment Method: Observation

Refer your output to the Performance checkliston Operation Sheet 2.1b

Performance Criteria Checklist 2.2.1b

Did you.

CRITERIA

YES

1. Follow the right procedure in preparing the working

area?

2. Follow the procedure in holding the soldering iron

and desoldering tool?

3. Remove the Components and wires without burns?

4. Not burn the PCB?

5. Remove the soldering lead from PCB?

NO

 TASK SHEET 2.2.2

Title:

Testing Resistors

Performance

Given 10 resistors, arrange the resistors in ascending

order of values, measure the actual value, and determine
which are good or defective.

Oblective:

Supplies/Materials

Equipment

:10 pieces assorted value carbon resistors

:1 unit Ohmmeter
1 pair Long nose pliers

Steps/Procedure:
1. Read the color coded value of the ten resistors
2. Arrange the resistors in ascending value.
3. Compute the maximum and minimum values
4. Measure the actual values of resistors and determine whether it is
good or defective.

Assessment Method: Observation

Performance Criteria Checklist 2.2.2

Did you.

CRITERIA

YES

1. Apply the proper procedure in setting-up an

Ohmmeter.

2. Apply the proper procedure in testing resistor

3. Apply the proper position in holding the resistor

during testing

4. Apply the proper position in holding the test probe.

How Well Did You Perform?

1. With perfect score of 10

Competent

NO

2. With 1 mistake

4. With 2 3 mistakes

5. With 4 5 mistakes

7. With more than 5 mistakes

Not competent

 OPERATION SHEET 2.2.2

Title:

Setting up an Oscilloscope

Performance Objective: Given an oscilloscope, you should be able to

set-up preparing it for measuring signal voltage and
frequency.

Supplies/Materials : test probe and power chord

Equipment

Steps/Procedure:

1.

Someone else may have been twiddling knobs and pressing buttons
before you. Before you switch ON the oscilloscope, check that all the
controls are in their 'normal' positions:

: Oscilloscope

all push button switches are in the OUT position

all slide switches are in the UP position

all rotating controls are CENTRED

the central TIME/DIV and VOLTS/DIV and the HOLD OFF controls are
in the calibrated, or CAL position

2. Check through all the controls and put them in these positions:

3. Set both VOLTS/DIV controls to 1 V/DIV and the TIME/DIV control to

0.2 s/DIV, (its slowest setting:

VOLTS/DIV

TIME/DIV

Performance Criteria for operation sheet 2.2.2

Did you.

CRITERIA

YE
S

1. Display the signal in four horizontal divisions?

2. Did each cycle occupies four vertical divisions?

NO

Institutional Assessment

Test 1. Tools and equipment identification and care

Directions: Select the letter that corresponds to the correct answer.

1. What tool is used to remove solder from the PCB?
a. Hot air
C. Soldering pencil
b. Soldering gun
D. Desoldering tool
2. Keep hand tools clean and free from________________.
a. dust
C. machine oil
b. contaminants
D. moisture
3. Which soldering tool is used for high temperature soldering?
a. Soldering pencil
C. Soldering gun
b. Soldering iron
D. Hot air
4. Which tool cannot be used for long hours of work?
a. Soldering pencil
C. Soldering gun
b. Soldering iron
D. Hot air
5. The correct use of hand tools is always the key to ___________________.
a. project construction
C. lab safety program
b. components soldering
D. environmental compliance
6. What is the instrument that serves as 3 measuring instruments in
one?
a. Audio Generator
C) Signal Generator
b. Oscilloscope
D) VOM
7. What is a device which produces simple wave forms?
a. Audio Amplifier
C) Signal tracer
b. VOM
D) Signal Generator
8. Where is the function switch rested if an off position is not available
in the VOM?
a. 10VDC
C) !00 VAC
b. 50 VAC
D) 250 VAC
9. Place instruments in a cool dry place and away from any ____________
devices.
a. Other instruments
C) Magnetic devices
b. Audio amplifiers
D) Digital sources
10. What measuring instrument should be given regular checkup by
connecting them to power line?

a. Capacitor Tester
C) Oscilloscope
b. DMM
D) VOM
11. When sharpening hand tools, follow normal _____ procedure.
a. friendly
C. safety
b. common
D. sanitary
12. As part of the normal operating and safety procedure, these tools
should be returned to the __________ after used.
a. classroom
C. store
b. laboratory
D. tool box
13. If you used a damaged hand tool, what will you do?
a. Tag a tool.
C. Put in a trash can.
b. Dont use it.
D. Sell it.
14. If it cannot be avoided working with live wires you may do the
job provided you have to work with:
a. both hands
C. one hand
b. goggles
D. wet hands
15. This is safety reminder prevention is better than ________.
a. accident
C. electric shock
b. cure
D. nothing
Refer to the Answer Key for Self-Check 2.2.1c

Evidence Plan

Unit of competency:

Prepare and Produce Bakery

Products

Demonstrated ability to produce a range of

specialist bakery products, both sweet and
savory according to establishment standards
and procedures
Demonstrated ability to produce a quantity of
bakery products according to establishment
standards and procedures

Written

Portfolio

The evidence must show that the trainee

Third party Report

Ways in which evidence will be collected:

[tick the column]

Demonstration & Questioning

Observation & Questioning

Competency standard:

Demonstrated ability to store and package

bakery products according to establishments
standards and procedures
Demonstrated application of hygiene and
safety principles according to established
standards and procedures

NOTE: *Critical aspects of competency

Table of Specifications

*8*


% of test

1. Demonstrated ability to produce a range of specialist

bakery products, both sweet and savory according to
establishment standards and procedures

15
%

3. Demonstrated ability to produce a quantity of bakery

products according to establishment standards and
procedures

1
0

1
0

25
%

4. Demonstrated ability to store and package bakery

products according to establishments standards and
procedures

1
0

1
5

2
0

45
%

5. Demonstrated application of hygiene and safety

principles according to established standards and
procedures

15
%

2
5

3
5

4
0

10
0
%

TOTAL

Objectives /Content area /Topics

Performance Test

Specific

Instruction for the

Candidates are provided with all the assessment

Candidate:

materials except the PPE.

Qualification

Unit
Competency

General Instruction:

of

CONSUMER ELECRONICS NC II
MAINTAIN
AND
REPAIR
PRODUCTS AND SYSTEM

AUDIO

/VIDEO

Given the tools, equipment and testing instruments, students are

required to perform the task with in 2:00 hour

Specific Instruction:

1. Identification of hand tools: Write the specification of the tools

tabulated in table

2. Measuring resistance Using and ohmmeter: Read the color coded

value of resistor, measure its actual value using an ohmmeter and
determine whether it is good or defective

3. Mounting and soldering of components on PCB: Mount and solder

the components of the blinker on the PCB applying proper soldering
techniques.

4. Disassembly of components from on PCB: Remove or desolder the

components of the blinker circuit on PCB applying proper desoldering
procedure.

5. Voltage measurement using oscilloscope and Voltmeter: Measure

the voltage of each sine, triangular, and square wave output of the
frequency generator using a voltmeter then an oscilloscope. Record
your reading in the table provided

1. Identification of hand tools

Classify the different kinds of hand tools according to their specification

in Consumer Electronics Servicing.

Hand tools

1. Desoldering Tool

2. Wire Splicer

3. Side Cutter

4. Long Nose Pliers

5. Mini Drill

6. Magnifying Glass

7. Soldering Stand

8. Screwdriver

9. Soldering Iron

10.

Portable Electric Drill

Specification

2. Measuring resistance Using and ohmmeter

Read the color coded value of resistor. Measure its actual value using an
ohmmeter and determine whether it is good or defective

1st
band
Color

2nd
band
Color

3rd
band

color

Co
de
d
val
ue

Maxim
um

Minim
um

value

value

Tolera
nce

3. Mounting and soldering of components on PCB

Mount and solder the components of the blinker on the PCB

applying proper soldering techniques.

Blinker circuit. (a) Schematic diagram (b) Parts list (c) Components lay out
(top view) (d) Foil pattern on PCB (bottom view)

4.

Disassembly of components from on PCB

Remove or desolder the components of the blinker circuit on PCB

applying proper desoldering procedure.

Rating form for Identification of hand tools

Score

Descriptive Grade

10

Excellent

Very good

7-8

Good

4-6

Fair

0-3

Poor

Competent

Not competent

Rating form for Measuring resistance Using and ohmmeter

Score

Descriptive Grade

10

Excellent

Very good

7-8

Good

4-6

Fair

0-3

Poor

Competent

Not competent

Rating form for Mounting and soldering of components on PCB

Item
no.

A Proper use of tool

50)

(0

B Quality of work
40)

(0

C Speed
10)

(0

Soldering Tool

Total score

O not competent (total score 0 to 59)

Score

O competent (60 to 100)

Rating form for Disassembly of components from on PCB

Item
no.

A Proper use of tool

50)

(0

B Quality of work
40)

(0

C Speed
10)

(0

Total score

Score

O Not competent (total score 0 to 59) O Competent (60 to 100)

Soldering Tool

QUESTIONING TOOL

Questions to probe the candidates underpinning knowledge

Extension/Reflection Questions

Yes

Satisfactor
y

response

No

1. How will you connect the ammeter into the circuit for
measuring current?

2. Why is a low-power soldering iron suitable for electronic

work

3. Why is it best to use the right size of Phillips-type

screwdriver?

4. How will you maintain an oscilloscope in good working

condition?

1. What is your first line of defense against electric shock?

2. Before you use any tools, what will you do?

3. What is your last defense against any hazards?

4. What PPE will you put on when you are drilling?

5. What is the use and function of an oscilloscope?

1. When your co-worker is electrocuted, what will you do?

2. When your tool becomes dull, what will you do?

3. When there is fire in your workplace, what will you do?

4. When you need to determine whether a wire is live or not and

you dont have a voltmeter, what will you do?

Safety Questions

Contingency Questions

Job Role/Environment Questions

13. When your PPE is totally damage, what will you do?

14. What will you do when your co worker is wounded?

15. Why should you clean your work shop when you finish
working?

Rules and Regulations

17. What will you do first to the waste in your workplace?

18. What are the proper ways to dispose hazardous waste?

The candidates
underpinning knowledge
was:

Satisfactory

Not Satisfactory

Inventory of Training Resources

Resources for presenting instruction

Print Resources

As per
TR

As per
Inventory

Remar
ks

1. CBLM

20

20

revise
d

2. Assessment tools

20
each

20 each

new

3. References

5 each

5 each

new

4. Manuals

10

new

Non Print Resources

As per
TR

CDs

As
Inventory

per

Remar
ks
new

Resources
for
Skills
______________________________

Supplies and Materials

practice
As
TR

of

Competency

per

As per
Invento
ry

#1

Remark
s

1 spool

good

1 set

good

1 kilo

1 kilo

good

1 kilo

1 kilo

good

wire stranded, #22, red

10m

10m

good

wire stranded, #22, black

10m

10m

good

wire stranded, #22, white

10m

10m

good

wire stranded, #22, blue

10m

10m

good

wire stranded, #22, yellow

10m

10m

good

wire stranded, #22, green

10m

10m

good

silicon grease

5ml

5ml

good

resistors (different values)

50 pcs

1 pail

good

capacitors (different values)

50 pcs

1 box

good

transformer

1pc

15 pcs

good

Solder lead

Cleaning brush

1 set

lead free solder

rosin core solder

1 spool

Assorted electronic components

Cleaning agent

Plate for reball

Lubricants

Lead-free solder

Software flasher

Tools

lots

good

plenty

good

12

good

plenty

good

plenty

good

12

good

As
TR

per

As per
Invento
ry

Remark
s

Long-nosed pliers

1 pc

20 pc

good

Diagonal cutters

1 pc

20 pc

good

Standard screwdrivers

1 pc

20pc

good

Soldering iron, 30w

1 set

20set

good

Desoldering tools, 30w

1 set

5 set

good

Screw
slotted

1 set

20 set

good

Wrenches assorted

1 set

20 set

good

Allen wrench/key

1 set

20 set

good

Utility knife/stripper

1 pc

5 pc

good

Pliers assorted, Long nose, Side

cutter

1 set

20 set

good

Test jig

1 set

1 set

good

Ball peen hammer

good

Bluetooth

good

Cleaning brush

good

Flashlight

good

Hot air soldering tool

10

good

Nut drivers (assorted)

good

Open tool 6600/7650

good

Set of torx/star bit

good

Test light

good

Tweezer

10

good

driver

assorted,

Phillips,

Wire stripper

Equipment

As
TR

per

As per
Invento
ry

good
Remark
s

15

good

good

10

good

good

good

15

good

good

good

Power Supply-variables

good

Signal generator - AF/RF

good

Step-down transformer

10

good

TV pattern generator

good

Work bench

20

good

Board for rework

10

good

Note:
In the remarks section, remarks may include for repair, for
replenishment, for reproduction, for maintenance etc.

Multimeter

1 pc

ESD free work bench with mirror

Back-to-back/one-sided

1 set

High grade magnifying glass with

lamp

1 set

High voltage probe

Infrared

Multi-testers (analog/digital)

Oscilloscope

PC Computer

REFERENCES

1. L Tan, Michael Q., Gantalao, Fred T., Lasala, Rommel M. Simple

Electronics; Andes Mountain Printers: 2004
2. Enriquez, Marcelo T. Electronics Technology IV; Souvenir Publications,
Inc.: 2003
3. Grob, Bernard, Basic Electronics, 4th Edition; New York: McGraw-Hill
Company, USA: 1982