Competency Based Learning Materials
Sector
: TOURISM
Qualification Title : BREAD AND PASTRY PRODUCTION NC II Unit of Competency : Prepare and Produce Bakery Products
Module Title
: Preparing and Producing Bakery Products
MANOLO FORTICH NATIONAL HIGH SCHOOL Manolo Fortich, Bukidnon
HOW TO USE THIS COMPETENCY BASED LEARNING MATERIALS Welcome to the module in “Bread and Pastry Production.” This module contains training materials and activities for you to complete. The unit of competency “Prepare and Produce Bakery Products” contains knowledge, skills and attitudes required for Bread and Pastry Production NC II. 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 there are Information Sheets, Self-Checks and Task Sheet. Follow these activities on your own. If you have questions, don’t hesitate to ask your facilitator for assistance. The goal of this course is the development of practical skills. To gain these skills, you must learn basic concepts and terminologies. For the most part, you'll get this information from the Information Sheets and TESDA Website, www.tesda.gov.ph This module is prepared to help you achieve the required competency, in “Preparing and Producing Bakery Products ". 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 instructor. Remember to:
Work through all the information and complete the activities in each section.
Read information sheets and complete the self-check. Suggested references are included to supplement the materials provided in this module.
Most probably your trainer will also be your supervisor or manager. Your trainer is there to support you and show you the correct way to do things.
You will be given plenty of opportunity to ask questions and practice in your respective laboratory. Make sure you practice your new skills during regular training schedule. This way you will improve both your speed and memory and also your confidence.
Use the Self-checks, Job Sheets at the end of each section to test your own progress.
When you feel confident that you have had sufficient practice, ask your Trainer to evaluate you. The results of your assessment will be recorded in your Progress Chart and Achievement Chart. Date Developed:
Bread and Pastry Production NC II Prepare and Produce Bakery Products
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Date Revised:
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MFNHS L.
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You need to complete this module before you can move on to the next module
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Bread and Pastry Production NC II Prepare and Produce Bakery Products
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Bread and Pastry Production NC II List of Competencies No.
Unit of Competency
1.
Prepare and produce bakery products
2.
Prepare and produce pastry products
Module Title
Code
Preparing and producing bakery products Preparing and producing pastry products
TRS741379
Preparing and presenting gateaux, tortes and cakes
TRS741342
TRS741380
3.
Prepare and present gateaux, tortes and cakes
4.
Preparing and serving other types of desserts
TRS741344
Prepare and serve other types of desserts
5.
Prepare and display petits fours
Preparing and displaying petits four
TRS741343
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Bread and Pastry Production NC II Prepare and Produce Bakery Products
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MODULE CONTENT UNIT OF COMPETENCY : PREPARE AND PRODUCE BAKERY PRODUCTS MODULE TITLE
: PREPARING AND PRODUCING BAKERY PRODUCTS
MODULE DESCRIPTOR: This unit deals with the knowledge and skills required by bakers and pastry cooks (patissiers) to prepare and produce a range of high-quality bakery products in commercial food production environments and hospitality establishments. NOMINAL DURATION:
25 hours
LEARNING OUTCOMES: At the end of this module you MUST be able to: 1. Prepare bakery products 2. Decorate and present bakery products 3. Store 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
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Bread and Pastry Production NC II Prepare and Produce Bakery Products
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LEARNING OUTCOME SUMMARY Learning Outcome 2 Decorate and Present Bakery Products CONTENTS: 1. A regular and special fillings and coating/icing, glazes and decorations 2. Decorative techniques and rules for garnishing 3. The tools and materials in decorating, finishing and presenting 4. Standards and procedures in decorating, finishing and presenting bakery products 5. OHS ASSESSMENT CRITERIA: 1. Required and appropriate fillings and coating/icing, glazes and decorations for variety of bakery products are prepared in accordance with standard recipes, enterprise standards and/or customer preferences 2. Bakery products are filled and decorated as required and appropriate in accordance with standard recipes and/or enterprise standards and customer preferences 3. Bakery items characteristics
are
4. Bakery products are procedures
finished
according
presented
to
according
desired to
product
standards
and
CONDITIONS: The following resources must be provided: Spatula Parchment paper Piping bag Pastry brush pastry bag turntable serrated knife grater Seeds and nuts, fresh and preserved/crystallized fruits Ganache, fondants, flavored and colored sugar, butter creams Savory fillings, jellies and glazes
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Bread and Pastry Production NC II Prepare and Produce Bakery Products
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METHODOLOGIES: 1. Lecture/discussion 2. Demonstration/application 3. Oral Presentation ASSESSMENT METHODS: Oral questioning Written examination Observation Demonstration
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Learning Experiences Learning Outcome 2 Decorate and Present Bakery Products Learning Activities
Special Instructions
Read Information Sheet 1.2-1 on Regular and special fillings and coating/icing, glazes and decorations
Read and understand the information sheet and check yourself by answering the Selfcheck. You must answer all the questions correctly before proceeding to the next activity.
Answer Self Check 1.2-1
If you score 100% upon comparing your answer to answer key of Self Check 1.2-1, you may proceed to Information Sheet 1.2-2, if not return to Info Sheet 1.2-1
Read Information Sheet 1.2-2 Decorative techniques and rules for garnishing
Read and understand the information sheet and check yourself by answering the Selfcheck. You must answer all the questions correctly before proceeding to the next activity.
Answer Self Check 1.2-2
If you score 100% upon comparing your answer to answer key of Self Check 1.2-2, you may proceed to Information Sheet 1.2-3, if not return to Info Sheet 1.2-2
Read Information Sheet 1.2-3 on The tools and materials in decorating, finishing and presenting
Read and understand the information sheet and check yourself by answering the Selfcheck. You must answer all the questions correctly before proceeding to the next activity.
Answer Self Check 1.2-3
If you score 100% upon comparing your answer to answer key of Self Check 1.2-3, you may proceed to Information Sheet 1.2-4, if not return to Info Sheet 1.2-3
Read Information Sheet 1.2-4 Standards and procedures in decorating, finishing and presenting
Read and understand the information sheet and check yourself by answering the Selfcheck. You must answer all the
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Bread and Pastry Production NC II Prepare and Produce Bakery Products
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bakery products
questions correctly before proceeding to the next activity.
Answer Self Check 1.2-4
If you score 100% upon comparing your answer to answer key of Self Check 1.2-4.
Read Information Sheet 1.2-5 OHS
Read and understand the information sheet and check yourself by answering the Selfcheck. You must answer all the questions correctly before proceeding to the next activity.
Answer Self Check 1.2-5
If you score 100% upon comparing your answer to answer key of Self Check 1.2-5.
Perform Task Sheet 1.2-1 and Task Task Sheet will help you practice sheet 1.2.2 your skill. The Performance Criteria Checklist will guide and help you evaluate your work as you are practicing your skill. Evaluate your work using the Performance Criteria. When you are ready, present your work to your trainer for final evaluation and recording. If you have questions about the use of the matrix, please ask your trainer. After doing all activities of this LO, you are ready to proceed to the next LO of this Competency.
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Information Sheet 1.2-1
Regular and special fillings and coating/icing, glazes and decorations
Learning Objectives: After reading this INFORMATION SHEET, YOU MUST be able to: 1. To present bakery products with regular and special fillings and coating/icing, glazes and decorations Fillings and coating that might be used to finish or decorate bakery goods. Siopao Siopao is a round white steamed bun stuffed with pork, beef, shrimp, or salted egg and flavored with sweet or spicy sauces. It is very filling, and is usually eaten by Filipinos on the go as snacks in mid-afternoons. Siopao is originally from China where is it called baozi. It is also popular in Thailand where it is called salapao.
The Asado Filling:
3 2 2 2 1 4
tablespoons lard or shortening pounds pork, chopped into small pieces tablespoons cornstarch, diluted in 1/4 cup water tablespoons garlic, minced large onion, minced tablespoons sugar Date Developed:
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4 tablespoons soy sauce 1 tablespoon hoisin sauce 3 tablespoons oyster sauce 1. First of cook the Asado filling by heating the shortening in a pan 2. Next Saute the garlic and onions. 3. Put the pork and cook until the color of the outer part turns light brown. 4. Add the soy sauce, oyster sauce, hoisin sauce, and sugar then mix the ingredients well. Simmer the mixture for about 40 minutes. 5. Put the corn starch (diluted in water) and mix until the texture of the sauce becomes thick then set it aside for a while.
Empanada Empanada is a world-recognized pastry that got its name from the Spanish verb empanar, which means to wrap in bread. It is made by wrapping dough around fillings of meat, cheese, fruits, and vegetables. The Filipino-style empanada is usually filled with beef, chicken, potatoes, onions, and raisins. In the Ilocos region of the northern Philippines, famous for its local empanada, the pastry is made with egg yolks, local sausages, green papayas, and mung beans. Pinoy empanada is either baked or deep-fried, giving it either a chewy or a crunchy texture.
Pork Filling: 1 tbsp olive oil 1 l½ onion, finely chopped 2 cloves garlic, finely chopped 1 lb lean ground pork Date Developed:
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1 tbsp soy sauce ¼ cup of diced carrot ½ cup of diced potato ½ cup frozen green pea 2 tbsp oyster sauce ¼ cup raisins Sea salt and freshly ground pepper to taste 3 hard boiled eggs, peeled and sliced INSTRUCTIONS 1. In a skillet, heat oil over medium heat. Add onion and garlic and sauté for 2 minutes or until onion has browned and softened. 2. Add ground pork and sauté for 2-3 minutes or until meat is no longer pink. 3. Stir in soy sauce, carrot, potato and frozen green peas. Cover and cook for 5 minutes or until vegetables are cooked. 4. Add oyster sauce and raisins; mix thoroughly. Season with salt and pepper to taste. Set aside and cool completely. Fondant Fondant is boiled sugar that is used to coat or decorate morning goods. It is easy to use but needs to be tempered correctly to achieve the „gloss‟ oshine.
Fudge icing Is a mixture of icing sugar and fat blended together with the addition of some water. Used to cover cakes, it can be piped and shaped.
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Fudge icing Ingredients 500g Icing sugar 100g Butter or white shortening 50ml Water Colour as required __________________ 650g Total weight Method Sift icing sugar and place into bowl Add fat, this should be at room temperature, (approximately 20ºC) Blend until the two ingredients come together When they have combined whip some air into the mixture to lighten Slowly add water until extra volume is achieved There may not be a need to use all the water. Ganache Ganache is a mixture of boiled cream and chocolate. Used to coat cakes or breads like icing or can be used as a filling.
Ingredients 500ml Cream 1000g Chocolate 50ml Rum, dark, (optional) __________________ 1.550g Total weight Date Developed:
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Method Place the chocolate into a stainless steel bowl Bring the cream to the boil Pour over the chocolate and allow the chocolate to soften for about 30 seconds Blend the chocolate and cream together using a whisk It should come together and have a nice shine Add the rum or any other flavouring that is preferred. Some instant coffee blended in small amount of boiling water can be added instead. Chocolate Marble Bread with Ganache
Slightly adapted from Martha Stewart Yield: Makes one 8 ½ inch loaf or 2-3 mini loaves Ingredients: 2 sticks butter, softened, plus more for pan 1 ¼ cups all-purpose flour, plus more for dusting ½ teaspoon salt ¾ teaspoon baking powder 8 ounces semisweet chocolate, coarsely chopped (or about 1 ½ cup semisweet chocolate chips) 2/3 cup plus 2 tablespoons sugar 4 large eggs ½ cup whole milk ¼ cup heavy cream
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Directions: Preheat oven to 350 degrees. Butter an 8 ½ by 4 by 2 ½ inch loaf pan; dust with flour, tapping out excess. Sift flour, salt and baking powder into a medium bowl. Melt 5 ounces chocolate in a heatproof bowl (or 1 cup chocolate chips) in a heatproof bowl set over a pan of simmering water, stirring occasionally until smooth. Put butter in the bowl of an electric mixer fitted with the paddle attachment. Mix on low speed until smooth, 2 to 3 minutes. Add sugar; raise speed to medium. Cream butter and sugar until pale and fluffy, 3 to 4 minutes. Scrape down sides of bowl. Mix in eggs, 1 at a time. Reduce speed to low. Add flour mixture in three batches, alternating with two batches of milk. Mix until just combined. Pour half of batter into melted chocolate; stir well. Alternating between remaining plain batter and the chocolate batter, drop large spoonfuls of batter into the prepared pan. When pan is filled, use a table knife to cut through mixture with a swirling motion. Bake until a cake tester(or toothpick) inserted into center comes out clean, about 1 hour. (40-45 minutes for mini loaves) If bread browns to quickly, tent with foil. Let bread cool slightly in pan on a wire rack, about 10 minutes. Run a thin knife around edges of bread to loosen; unmold. Let cool completely on rack. Make ganache: Put the remaining 3 ounces chocolate in a medium bowl. (or ½ cup of chocolate chips) Heat cream in a small saucepan over medium heat until just about to simmer. Pour cream over chocolate; stir until mixture is smooth. Let stand 10 minutes to thicken slightly. Using a small offset spatula, spread ganache over cooled cake; let stand until set, about 1 hour. Bread can be stored in an airtight container at room temperature, up to 2 days. Pineapple Bread
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Bread and Pastry Production NC II Prepare and Produce Bakery Products
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Ingredients 1 h 20 m12 servings286 cals Pineapple filling: 2 eggs ½ cup melted butter 1 cup crushed pineapple with juice 1 teaspoon vanilla extract Dough: 2 ½ cups all-purpose flour 3 teaspoons baking powder ½ teaspoon baking soda ¾ teaspoon salt Directions 1. Preheat oven to 350 degrees F (175 degrees C). Grease one 9x5x3 inch loaf pan. 2. Beat eggs slightly. Add butter and sugar. Beat smooth. Stir in pineapple and vanilla. 3. In separate bowl put flour, baking powder, soda, salt, and walnuts. Stir well and pour into pineapple mixture. Stir to moisten. Pour into greased 9x5x3 inch loaf pan. 4. Bake in 350 degree F (175 degree C) oven for 1 hour. Test with toothpick. Let stand 10 minutes. Remove from pan. Cool and wrap.
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Bread and Pastry Production NC II Prepare and Produce Bakery Products
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Self- Check 1.2-1 Instruction: Sequence the procedure of Asado filling by writing number 1-5 in the blank. ______1. Next Saute the garlic and onions. ______2. First of cook the Asado filling by heating the shortening in a pan ______3. Add the soy sauce, oyster sauce, hoisin sauce, and sugar then mix the ingredients well. Simmer the mixture for about 40 minutes. ______4. Put the corn starch (diluted in water) and mix until the texture of the sauce becomes thick then set it aside for a while. ______5. Put the pork and cook until the color of the outer part turns light brown.
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Answer Key 1.2-1 1. 2. 3. 4. 5.
2 1 4 5 3
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TASK SHEET 1.2-1
Regular and special fillings and coating/icing, glazes and decorations Title:
:
Performance Objective: Given the following supplies/materials and equipment, you should be able to prepare Asado filling in 30 minutes. Supplies/Materials : Filling: 3 tablespoons lard or shortening 2 pounds pork, chopped into small pieces 2 tablespoons cornstarch, diluted in 1/4 cup water 2 tablespoons garlic, minced 1 large onion, minced 4 tablespoons sugar 4 tablespoons soy sauce 1 tablespoon hoisin sauce 3 tablespoons oyster sauce Mixing Bowl Pan Laddle Spoon Equipment
:
Gas Range/Stove
Steps/Procedure: 1. First of cook the Asado filling by heating the shortening in a pan 2. Next Saute the garlic and onions. 3. Put the pork and cook until the color of the outer part turns light brown. 4. Add the soy sauce, oyster sauce, hoisin sauce, and sugar then mix the ingredients well. Simmer the mixture for about 40 minutes. 5. Put the corn starch (diluted in water) and mix until the texture of the sauce becomes thick then set it aside for a while. Assessment Method:
DEMONSTRATION
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Bread and Pastry Production NC II Prepare and Produce Bakery Products
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Performance Criteria Checklist 1.2-1 CRITERIA
YES
Did you….
NO
1. Perform artistically and creatively 2. use the proper materials 3. complete the task before the allotted time 4. prepared the filling skillfully 5. Perform task according to procedure
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Bread and Pastry Production NC II Prepare and Produce Bakery Products
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TASK SHEET 1.2-1
Regular and special fillings and coating/icing, glazes and decorations Title:
:
Performance Objective: Given the following supplies/materials and equipment, you should be able to prepare Empanada filling in 30 minutes.
Supplies/Materials : Pork Filling: 1 tbsp olive oil 1 l½ onion, finely chopped 2 cloves garlic, finely chopped 1 lb lean ground pork 1 tbsp soy sauce ¼ cup of diced carrot ½ cup of diced potato ½ cup frozen green pea 2 tbsp oyster sauce ¼ cup raisins Sea salt and freshly ground pepper to taste 3 hard boiled eggs, peeled and sliced Mixing Bowl Pan Laddle Spoon Equipment
:
Gas Range/Stove
Steps/Procedure: 1. In a skillet, heat oil over medium heat. Add onion and garlic and sauté for 2 minutes or until onion has browned and softened. 2. Add ground pork and sauté for 2-3 minutes or until meat is no longer pink. 3. Stir in soy sauce, carrot, potato and frozen green peas. Cover and cook for 5 minutes or until vegetables are cooked. 4. Add oyster sauce and raisins; mix thoroughly. Season with salt and pepper to taste. Set aside and cool completely. Assessment Method:
DEMONSTRATION
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Bread and Pastry Production NC II Prepare and Produce Bakery Products
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Performance Criteria Checklist 1.2-1
CRITERIA
YES
Did you….
NO
1. Perform artistically and creatively 2. use the proper materials 3. complete the task before the allotted time 4. prepared the filling skillfully 5. Perform task according to procedure
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Bread and Pastry Production NC II Prepare and Produce Bakery Products
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Information Sheet 1.2-2
Decorative techniques and rules for garnishing Learning Objectives: After reading this INFORMATION SHEET, YOU MUST be able to: 1. To decorate bakery products using decorative techniques Decoration of bakery products is varied. It may be as simple as a sugar syrup glaze to add shine to the product.
Application of icing in the form of icing sugar
Dry sweet powder
Sugar Cookie Icing Ingredients 15 m12 servings43 cals 1 cup confectioners’ sugar 2 teaspoons milk 2 teaspoons light corn syrup ¼ teaspoon almond extract Assorted food coloring Date Developed:
Bread and Pastry Production NC II Prepare and Produce Bakery Products
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Directions 1. In a small bowl, stir together confectioners' sugar and milk until smooth. Beat in corn syrup and almond extract until icing is smooth and glossy. If icing is too thick, add more corn syrup. 2. Divide into separate bowls, and add food colorings to each to desired intensity. Dip cookies, or paint them with a brush.
Powdered Sugar Icing
Ingredients 1 cup powdered sugar 1/2 teaspoon vanilla 1/2 tablespoons milk Directions 1. Mix powdered sugar, vanilla and milk, 1 tablespoon at a time, until spreadable (mixture will thicken slightly as it sets). Application of Fondant, plain or coloured: Shiny moist sugar. Application of roasted and flaked nuts on top of icing or jam: Add colour and textual diversity to eating.
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Simple Food Decorating Tips Taste does not depend on the palate alone; rather, it is combination of different sensory delights. Aroma and visual effects play a significant role in how good bread taste.
Bright colors are always appealing Remove things that could alter the taste of the bread Use edible garnish
Rules For Garnishing Garnishing is an art 1. Generally speaking, garnishes should be edible. 2. Beauty is obtained through simplicity. Garnishes should appear natural, fresh, and dainty-never overworked or overdone. 3. All garnishes should be suitable in character and size to the bread. 4. The flavor of edible garnishes should be in keeping with the food. 5. A few small groups of garnish are often more attractive than a continuous decorative scheme. 6. A garnish must be neatly arranged in a fashion that will enhance the bread with which it is to be used. 7. Colors should harmonize-never clash. 8. The serving dish as well as the garnish used must be considered. 9. Garnishes need not be expensive. 10. The setting must be viewed as a whole. Harmonious plate or platter arrangements can be ruined if they clash with the table color scheme or the lighting of the room.
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Self- Check 1.2-2 True or False Instruction: Write T if the statement is True and F if the statement is False.
________ 1. Bright colors should always be appealing. ________ 2. A garnish must be neatly arranged in a fashion that will enhance the food with which it is to be used. ________ 3. Garnishes should be expensive. ________ 4. Garnishes should appear natural, fresh, and dainty-never overworked or overdone. ________ 5. Use edible garnish
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ANSWER KEY 1.2-2 1. 2. 3. 4. 5.
T T F T T
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TASK SHEET 1.2-2 Title:
Decorative techniques and rules for garnishing
Performance Objective: Given the following materials, you should be able to perform decorating and garnishing technique when presenting a Sugar Cookie Icing in 30 minutes. Supplies/Materials
:
Sugar Cookie Icing
Ingredients 15 m12 servings43 cals 1 cup confectioners’ sugar 2 teaspoons milk 2 teaspoons light corn syrup ¼ teaspoon almond extract Assorted food coloring Equipment
:
Gas Range/Stove
Steps/Procedure: Directions 1. In a small bowl, stir together confectioners' sugar and milk until smooth. Beat in corn syrup and almond extract until icing is smooth and glossy. If icing is too thick, add more corn syrup. 2. Divide into separate bowls, and add food colorings to each to desired intensity. Dip cookies, or paint them with a brush. Assessment Method:
DEMONSTRATION
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Bread and Pastry Production NC II Prepare and Produce Bakery Products
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Performance Criteria Checklist 1.2-2 CRITERIA
YES
Did you…. 1. Perform artistically and creatively
NO
2. use the proper materials 3. complete the task before the allotted time 4. Perform decorating and garnishing techniques 5. Perform task skillfully
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Bread and Pastry Production NC II Prepare and Produce Bakery Products
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TASK SHEET 1.2-2 Title: Decorative techniques and rules for garnishing Performance Objective: Given the following materials, you should be able to perform decorating and garnishing technique when presenting a Powdered Sugar Icing in 30 minutes. Supplies/Materials
:
Ingredients
1 cup powdered sugar 1/2 teaspoon vanilla 1/2 tablespoons milk Equipment
: Gas Range/Stove
Steps/Procedure: Directions 1. Mix powdered sugar, vanilla and milk, 1 tablespoon at a time, until spreadable (mixture will thicken slightly as it sets).
Assessment Method:
DEMONSTRATION
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Performance Criteria Checklist 1.2-2 CRITERIA
YES
Did you…. 1. Perform artistically and creatively
NO
2. use the proper materials 3. complete the task before the allotted time 4. Perform decorating and garnishing techniques 5. Perform task according to SOP standards
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Information Sheet 1.2-3 The tools and materials in decorating, finishing and presenting Learning Objectives: After reading this INFORMATION SHEET, YOU MUST be able to: 1. Identify decorating tools
MATERIALS: tools you will need to make your garnishing simple. Materials commonly used for garnishes are limited, but the ways in which they may be applied are legion. Garnishing tools used may be few or many. However, a culinary artist will extend her art considerably with a greater variety of gadgets. Tools generally used are: 1. Knives With blunt, round, or curved blades With sharp-pointed blades, one With a fluting edge.
2. French butter curler.
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3.Cookie cutters of various shapes. 4. Small wire baskets for deep-fat frying Rosette irons.
5.Timbale irons-tiny and average sizes.
6.Melon or bomb molds. Date Developed:
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7. Individual small molds
8. Egg slicer.
9. fruit and vegetable slicers.
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10.Pastry jagger Pastry crimper Pastry designer.
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Self- Check 1.2-3 Identification: Instruction: identify the picture and write your answer on the space provided.
1.
_________________________
2.
_______________________
3.
________________ Date Developed:
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4.
_______________________
5.
_____________________
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Answer Key 1.2-3 1. 2. 3. 4. 5.
Fruit and vegetable slicers Individual small molds Pastry jagger Pastry crimper Pastry designer. French butter curler. Timbale irons-tiny and average sizes
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Information Sheet 1.2-4 Standards and procedures in decorating, finishing and presenting bakery products Learning Objectives: After reading this INFORMATION SHEET, YOU MUST be able to: 1. understand standard and procedures in decorating, finishing and presenting bakery products Presentation of product is dependant on where and how it is to be sold. From the bakery Presented on tray laying flat showing filling if any. The filling will have eye appeal: Pineapple bread should have lots of pineapple pieces Apricots need to be visible Nut Danish need to see the nuts. At times they may be stacked to show abundance but this can cause product on the bottom to be squashed. Display in bakery Most are displayed on trays that contain up to 12 portions. Service is taken from the back of the tray. Larger pieces might be presented individually on doyley and cardboard bases. Doyleys are used extensively in presentation as it is a barrier between the product and serviceware. From the restaurant show case or buffet trolley When purchasing your morning coffee a selection of bakery goods will be displayed for customer selection. At the café they will be behind a safety barrier. In fine dining hotel it can be displayed on a trolley that is wheeled up to the table for the customer to chose. This is an old practice and is not used in many places in the modern age. Serviceware
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These are the platters trays and plates that are used to display and serve product in cafes and dining rooms. They can also be used in conjunction with doyleys between product and service ware. A good display should highlight the product at the best.
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Self-Check 1.2-4 Instruction: Identify which establishment implements the standard operating procedure. Write the word on the blank before the number. a. b. c. d.
From the Bakery Display in bakery From the restaurant Service ware
_________________________ 1. At times they may be stacked to show abundance but this can cause product on the bottom to be squashed. _________________________ 2. These are the platters trays and plates that are used to display and serve product in cafes and dining rooms. _________________________ 3. When purchasing your morning coffee a selection of bakery goods will be displayed for customer selection. _________________________ 4. At times they may be stacked to show abundance but this can cause product on the bottom to be squashed. _________________________ 5. Doyleys are used extensively in presentation as it is a barrier between the product and serviceware.
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Answer Key 1.2-4 1. 2. 3. 4. 5.
From the bakery Service Area From the restaurant Display in bakery Display in bakery
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Information Sheet 1.2-5 Occupational Health and Safety Learning Objectives: After reading this INFORMATION SHEET, YOU MUST be able to: 1. understand occupational health and safety
Health and Safety in Bakeries Hazards and Risks The heat associated with ovens in a bakery can be a hazard. employees may need time to get accustomed to this, and excessive heat can affect cardiovascular function for example, causing syncope (fainting) and other consequences. Sensitisation of the skin resulting in dermatitis, or of the nose and lungs resulting in allergic rhinitis or asthma, are important health hazards in the bakery environment. Notably, allergens may include amylase (enzyme) in the flour, as well as other agents, notably additives.
The photograph shows a piece of equipment in a bakery, liberally sprinkled with flour. The risk of asthma is not trivial and many a baker have had to give up their work and suffer from persistent ill health as a consequence of inadequate control of exposure to allergens in workplaces such as this. This health effect was first recognised centuries ago - probably by Ramazzini and it is a shame that it still occurs in a significant degree in some bakeries. Date Developed:
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Occupational rhinitis may be a herald of the subsequent development of occupational asthma. PHILIPPINE OHS STANDARD OSH Standards are mandatory rules and standards set and enforced to eliminate or reduce occupational safety and health hazards in the workplace. It aims to provide at least the minimum acceptable degree of protection that must be afforded to every worker in relation to the working condition and danger that may arise by reason of his occupation. The provision of OSH Standards by the State is an exercise of the police power, with the intention of promoting the welfare and well-being of workers. All establishments, workplaces and other undertakings are covered, including agricultural enterprises whether operating for profit or not, except:
residential places exclusively devoted to dwelling purposes; those directly engaged in land, sea and air transportation, except their dry dockers, garages, hangers and maintenance, and repair shops and offices; and the activities of a lessee regarding the safety of the mining claim or lease, including mines safety, mineral conservation and pollution in establishments or work places falling under mining industry.
The Secretary of Labor and Employment, through the Regional Director or other authorized representative enforced the OSH Standards These are the duties of the employers and employees in relation to enforcement and compliance with the OSH Standards in the workplace. Adopt administrative policies on safety in accordance with the provisions of the Standards. Report to the Regional Director or his/her duly authorized representative the policies adopted and the safety organization established. Submit report to the Regional Director or his/her duly authorized representative once in every three months on the safety performance, safety committee meetings and its recommendations and measures taken to implement the recommendation. Act on recommended safety measures. Provide access to appropriate authorities. Duties of the employees to the supervisor. 1. Serve as member of the Health and Safety Date Developed:
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2. Follow safety policies. 3. Report unsafe condition and practices to Safety Committee 4. Cooperate with Health and Safety Committee. 5. Assist government agencies in the conduct of safety and health inspection. The responsibilities of the employer mainly stem from legislation such as the Health and Safety at Work etc. Act (1974) is very important in managing Health and Safety at work. These include the Management of Health and Safety at Work Regulations, Control of Substances Hazardous to Health Regulations, Manual Handling Operations Regulations, Personal Protective Equipment at Work Regulations, and various others.
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Self- Check 1.2-5 True or False Instruction: Write T if the statement is true and F if the statement is false.
__________ 1. O in OHS means occupational. __________ 2. OHS aims to provide at least the minimum acceptable degree of protection that must be afforded to every worker in relation to the working condition and danger that may arise by reason of his occupation. __________ 3. Act (1990) is very important in managing work. __________ 4. OSH Standards are mandatory rules and standards set and enforced to eliminate or reduce occupational safety and health hazards in the workplace. __________ 5. The Secretary of Labor and Employment, through the Regional Director or other authorized representative does not enforced the OSH Standards.
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Answer Key 1.2-5
1. 2. 3. 4.
T T F T
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REFERENCES: 1. http://www.pinoycookingrecipes.com/cinnamon-roll.html 2. http://www.wikihow.com/Garnish-Food 3. Salu-salo.com/pork-empanada 4. Delishhably.com/baked-goods/10-well-loved-breads-andpastries-that-filipinos-fondly-eat 5. Allrecipes.com/recipe/6937/pineapple-bread
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