FOR ASSESSMENT

SOFT DOUGH
Ingredients:

625g. Bread Flour/ First Class Flour

1 tbsp. Yeast
100 g. white sugar
2 pieces eggs
75 g. butter (1/3 cup)
5g. salt
300g. Evap. milk

Procedure:

1. Sift flour before measuring then put it in the mixing bowl.

2. Mix together the yeast and sugar on one side of the bowl.
3. Mix salt and butter in another side of the bowl.
4. Then put the eggs one at a time on yeast and sugar.
5. Then put the milk in yeast mixture.
6. Knead altogether all the ingredients until smooth, elastic and sating.
7. Proof or rest for 1 hour or until double the size.
8. Punch down. Cut into desired size and form into desired design.
9. Proof for 1 hour or until double in size.
10. Bake for 10-15 minutes.

Materials needed: any sealed containers, lard for greasing pan

TART
Ingredients:
Crust
2 cup sifted APF
1 tsp. salt
½ cup veg. shortening lard/ butter
Ice water as needed

Egg Filling Yema Filling

4 egg yolks 1 can condensed milk

¼ cup condensed milk 2 pcs. Egg yolks
¼ cup all-purpose cream ½ cup Sugar
¼ cup evap. Milk ¼ cup APF
1/3 cup sugar 1 cup chopped nuts
1 tsp. vanilla extract 1 tbsp. vanilla
1 tsp. butter
Procedure:
Crust

1. Sift flour and salt together. Cut in shortening with pastry blender until
mixture is size of small peas.
2. Toss and stir mixture with a fork while adding the ice water gradually.
3. Form into a ball and rollout. Fit loosely into oiled tart pan, prick bottom.
4. Fold edges to form a fluted standing rim.
5. Baked at 450°F for 10-12 minutes.

Egg Filling
1. Combine all the ingredients in a separate bowl and whisk until well
combined, then strain.
2. Put a spoonful in cooled tarts about 80 percent full and bake again for
a minute or until the filling has set and has turned golden brown.

Yema Filling
1. Combine all the ingredients in a saucepan and cooked for a very low
heat.
2. Stir constantly until thick. Remove from heat.
3. Put a spoonful in cooled tarts and baked again for a minute.

CHIFFON CAKE
Ingredients:
Mocha Flavor Pineapple Flavor

2 ¼ cup Cake Flour

1 tbsp. Baking powder
1 tsp. salt
2 tbsp. Coffee --------------------
1 cup refined sugar
½ cup oil
8 pieces eggs
½ cup water pineapple juice
1 tsp. cream of tartar
1 cup sugar
1 tbsp. Vanilla pineapple extract

Procedure:
 1. Sift cake flour twice.
2. Mix together the first three dry ingredients, add sugar and make a well.
3. Dissolve the coffee in water then set aside.
4. Separate egg yolks from egg whites, then set aside.
5. Add egg yolks, vanilla and coffee mixture in the well, mix but do not
over beat.
6. Prepare the egg whites, sugar and cream of tartar to make a meringue
or egg white mixture and blend with the batter mixture.
7. Bake at 10 inches tube pan greased and line with lard and wax paper
for 30-45 minutes at 350°F.
NOTE:
Materials needed: Cake box (10 inches), wax paper, lard

SPONGE CAKE
Ingredients:

170 g. Cake Flour 6 pieces egg whites

100g. white Sugar 1 tsp. cream of tartar
5 g. baking powder 100 g. white sugar
50 g. corn oil
6 pieces egg yolk
100 g. water
5 g. salt
5 g. vanilla

Materials needed: Cake box (round small), 6 inches cake border (small),
wax paper, cake roll box (whole and styro foam), powdered food color or
paste food color

Procedure:

1. Line the round cake pan and jelly roll pan with lard and wax paper. Set aside.
2. Combine the first three ingredients in a mixing bowl.
3. Make a well then add the remaining three ingredients. Mix well.
4. In another mixing bowl, put the egg whites and cream of tartar, then
beat using hand or electric mixer.
5. Add sugar and vanilla until stiff peak is reached.
6. Put the egg white mixture in the flour mixture and do the cut and fold.
7. Put the cake mixture in the jelly roll pan and round cake pan then bake.
SWISS BUTTERCREAM ICING
Ingredients:

2 egg whites
150 g. white sugar
225 g. cold butter
100 g. Lard
5 g. vanilla

Procedure:

1. Put the egg whites and sugar in clean, grease-free mixing bowl and stir
together until the sugar is blended into the egg whites.
2. Place the bowl over a saucepan of simmering water and stir frequently
until the sugar is dissolve and the mixture reaches 140- 150 ° F (2
minutes).
3. Transfer the egg white mixture into the mixer and beat on high speed
until the meringue and the bowl are cool to touch.
4. Add the cubed butter followed with lard gradually mixing after each
addition until they fully incorporated and scraping down the sides of
the bowl as necessary.
5. Blend in the vanilla. The butter cream is ready to use or maybe tightly
covered and stored in the refrigerator for up to 1 week.

ESTIMATED COSTING
How to compute?

1. Compute cost per unit for each ingredients

Formula: (Cost per unit/ 1000) x quantity used= total cost

Example: BROWNIES

Ingredients:

APF P 47/ kilo 300 g. P 14.10

Cocoa Powder P 200/kilo 90 g. P 18.00
Sugar P 40/kilo 540 g. P 21.6
BS P 5/sachet 4 g. P 0.02
BP P 5/sachet 2 g. P 0.01
Butter P 36/1 bar 180 g. P 6.48
Eggs P 20 300 g. P 6
Water P5 30 g. P
0.15
Vanilla P 5/sachet 5 g. P 0.025
TOTAL: P 66.385 or P
67.00
Packaging:
Wax Paper P 3.00

2. Add total cost of ingredients and packaging for the grand total of
Direct Cost.

Total Direct Cost: P 67.00 + 3.00= P 70.00

3. Add transportation cost up to contingency cost for the grand total of

Indirect Cost.
Estimated:
Transportation Cost P 8.00
Contingency Cost P 4.00
Labor Cost P 5.00
Water P 4.00
Electricity P 4.00
LPG P 5.00
Total Indirect Cost: P 30.00 (Savings)

4. To compute for the Total Production Cost (TPC) = Direct Cost +

Indirect Cost

TPC: P67.00 + P 30.00= P 100.00

5. To compute for the mark-up:
TPC- P 100.00
x 10%
= 10+ 100= P110.00
6. To compute for the Selling Price:

P 100.00/ 25 slices = P 4.00 each slices

ESTIMATE COST OF PRODUCTION
 RECIPE SPECIFICATION QUANTITY UNIT TOTAL
COST COST

I. INGREDIENTS

II. OPERATING
EXPENSES
LABOR
GAS
TRANSPORTATION
OTHER EXPENSES
(PACKAGING)

III. Total cost

production (I + II)
IV. Number of
finished products
V. Price of the
product (per
piece)

Price of the product per piece =

Cost of Production ÷ Number of Finished Products x 100

Selling Price =
Price of the product per piece x 20%

Possible/ Sample Questions on Bread and Pastry

Production NC II
FIVE CORE COMPETENCIES in BREAD and Pastry Production NC II
1. Prepare and produce bakery products (breads).
2. Prepare and produce pastry products (cakes/ pastries).
3. Prepare and present gateaux (a rich or fancy cake), tortes (rich cake in which all or part of the flour is
replaced with finely chopped nuts or bread crumbs) and cakes (pastry which is baked, tender, sweet and
sometimes frosted).
4. Prepare and display petit fours (any bite-sized cake, pastry or cookie or confection served after a meal
or with coffee or tea or a French confection consisting of a small piece of filled sponge cake coated with
fondant icing and elaborately decorated).
5. Present dessert.

 What is Baking?
Baking is a process of cooking by dry indirect heat usually in an oven or related equipment.
 What is the difference between Tart and Pie?
Tart is a small or bite size pie while Pie is a big slice/for large serving.
 What is the difference between Butter, Margarine and Lard?
Butter is from milk or cream while Lard is rendered from hog (pig) fat and Margarine is made from
vegetable oils.
 How to separate four egg yolks from four egg whites?
Do it one at a time and use three bowls, one for the whole egg, one for egg whites and one for egg
yolk (Three Bowl Method)
 Sugar is the food of the Yeast.
 Three Methods of Mixing Dough
1. Straight Dough Method- mix all the ingredients at one time to make the dough. The dough is
kneaded and set aside to rise (this is the method we use in Loaf Bread)
2. Sponge Dough Method- mix the yeast, flour, and water to make as oft mixture which is set aside to
rise until bubbly. Then add flour, water, sugar, butter and the remaining ingredients and the mixture is
treated as straight dough.
3. No Knead Method- this method uses batter instead of dough. This makes bread making faster
because one does not have to knead and shape the dough. However, the texture of the finished products
is not as fine as that of kneaded dough.
 What is the difference between Batter and Dough?
Batter is a pourable mixture of combined ingredients such as flour, sugar, eggs, shortening, milk and
etc while Dough is an uncooked mass of combined ingredients used to make bread, rolls, cookies, etc.
 What is the proper way of getting/carrying or handling heavy equipment in Baking?
Bend your Knee.
 What is Extract? Extracts are solution of the flavors in ethyl alcohol or other solvent (Alcohol base)
 What is an Emulsion? An emulsion can use some particles of the real thing or it can be a mixture
artificially manufactured, kind of a chemical combination used to make a certain flavor. It can be
oil based or water based or have components of both which will give it certain characteristics
when you mix it into things. (Acid base)
 What is Flavorings? Flavorings are flavors which use either propylene glycol or glycerin. (Oil Base)
 What is 5S Methodology or Workplace Organization?
It describes how to organize a work space for efficiency and effectiveness by identifying and storing
the items used, maintaining the area and items and sustaining the new order.
1. SORTING (SEIRI) - Eliminate all unnecessary tools and equipment. Keep only essential items and
 eliminate what is not required and keep them in easily-accessible places.
2. STRAIGHTENING or SETTING in ORDER to FLOW or STREAMLINING (SEITON)- arrange the work,
workers, equipment, parts and instructions in such a way that a work flow free of waste through the
value added tasks with a division of labor necessary to meet demand.
3. SHINING (SEISO) - Clean the workplace and all equipment and keep it clean, tidy and organized. At
the end of each shift, clean the work area and be sure everything is restored to its place. This step
ensures that the workstation is ready for the next user and that order is sustained.
4. STANDARDIZE (SEIKETSU) - ensure uniform procedures and set ups throughout the operation to
promote interchangeability.
5. SUSTAIN (SHITSUKE) - Make it a way of life. This means commitment. Ensure disciplined adherence
to rules and procedures of 5S to prevent backsliding.
 How will you know or test if the baked products are already cooked?
By inserting a toothpick at the middle of the baked product, if the toothpick comes out clean or dry,
then the baked product is already cooked.
 Three Stages of Egg Whites
To check, turn your whisk or the mixer’s beaters upside down and observe the peaks formed.
a. Soft Peak Stage- the peak is still soft and droops after a few seconds.
b.Firm Stage- the peek has more body and keeps its shape more easily. The peak will hold but the tip
still bends.
c.Stiff Stage- the mixture is thick and the peak holds up straight without collapsing. Stop when
you’ve reached this stage to prevent the eggs from breaking apart. Overbeaten eggs will leave a
dull and watery mixture with grainy clumps of foam.
 How can you test if the egg whites are already beaten enough?
If the egg whites are already stiff or thick, when it stands on its own and when you invert the mixing
bowl, the egg whites doesn’t flow or drop.
 Occupational Health and Safety Act (OHSA) is responsible for enforcing its standards on regulated
entities. OHSA issue workplace health and safety regulations. These regulations include limits on
chemical exposure, employee access to information, requirements for the use of personal protective
equipment (PPE) and requirements for safety procedures.
 Why do we pre-heat oven? We pre-heat oven to reach the required temperature for baking before
putting the products to be baked.

EXAMPLE OF PLATING
 Windowpane test

Q&A FOR BREAD AND PASTRY PRODUCTION NC II ASSESSMENT

1. How would you know if you have creamed the butter well enough?
- The butter is lighter in color.
2. What is the role of each ingredient- flour, shortening, yeast, and sugar?
- Flour for gluten development, fat for shortening the gluten strands, yeast for rising the
dough and sugar is the food of the yeast.
3. How are you going to measure ¾ cups?
- Use ½ cup and ¼ cup.
4. What is the difference between extract and flavor emulsion? Cake flour and all- purpose flour?
- Flavor extract is alcohol base while flavor emulsion is oil base. Cake flour has the least
amount of gluten and can be used only for cakes and other delicate products while all-
purpose flour has more gluten content than cake flour and cake be used for bread, cookies
and cakes.
5. How do you know that you have beaten the egg whites to thick peaks?
- The peaks of the egg whites stay up even when you inverted the bowl or is of thick
consistency.
6. What is the difference between butter and margarine?
- Butter is from animals and more expensive while margarine is from vegetable and more
affordable
7. What fat substitute can you use for breads?
- Margarine, mixture of margarine and butter, and other fat substitute.
8. Why do you pre-heat the oven?
- To reach the desired temperature before putting the product to the oven.
9. Why is it important to select the right pan size for baking products?
- If pan is too big, batter will spread over a large area, it will cause the cake to be small or thin.
If pan is too short, the batter will over flow.
10. How long pre-heating should be done?
- 15 to 30 minutes or until desired temperature is reached.
11. Why do you let the dough rest after kneading?
 - To undergo fermentation to double the size.
12. How should you portion the dough?
- By weight, by scoop/ ladle or by count.
13. How do you check for doneness in any baked products?
- By checking the internal temperature of the product or by inserting a toothpick or cake
tester in the middle of the products and checking if the batter will still stick to the tester.
14. Where do you stock breads that will be used 2 days from now?
- Put breads that will not be used immediately in a tightly sealed bag in the freezer.
15. What’s the difference between pie and tartlet?
- A pie is for multiple serving while a tartlet is for a single serving.
16. How should you portion a product in making petit fours?
- By weight, by scoop/ ladle or by count.
17. How can you plate a selection of petit fours to a guest?
- Put in a plate (depending on enterprise standards) and add garnishes.