Professional Documents
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Presentation in Bread and Pastry Production
Presentation in Bread and Pastry Production
MARINE SCIENCES
CASIFMAS PASACAO CAMPUS
STA. ROSA DEL NORTE
CASIFMAS was established as
the Pasacao School of Fisheries
through the RA 1667 in June
22, 1963.
Quality Policy
Mission We measure our worth by the
TESDA sets direction, promulgates satisfaction of the customers we serve"
relevant standards, and implements Through:
Strategic Decisions
programs geared towards a quality- Effectiveness
assured and inclusive technical Responsiveness
education and skills development Value Added Performance
Integrity
and certification system. Citizen focus
Efficiency
Competency-Based
Training (CBT)
Technical
Communicates need priorities
Commerce, and
Industry Professional
and Education
Government Responds w/ system & courses and
to meet industry needs Training
How are these needs identified and
coordinated?
at …
4. “Training is based on work that must be performed” – training activities are always
based on prevailing industry standards.
5. “Training materials are directly related to the competency standards and the
curriculum”
Principles of CBT
6. “Assessment of learners is based in the collection of evidences of work performance based
on industry or organizational required standards”
7. “Training is based on and off the job components and off the job components” – training
activities are conducted in a simulated work environment.
9. “The system allows for learner to enter and exit programs at different times and levels and to
receive an award for competencies attained at any point”
10.“Approved training programs are nationally accredited” – TESDA ensures that the
aforementioned programs adhere to the current guidelines of the Unified TVET Program
Registration and Accreditation System (UTPRAS).
TVET Trainers Qualification
TRS311203 Perform computer operations A person who has achieved this Qualification is competent to be:
TRS311204 Perform workplace and safety practices Commis – Pastry
TRS311205 Provide effective customer service Baker
CORE COMPETENCIES
1 cup whole milk 1 cup reconstituted non-fat dry milk plus 2 ½ tsp of
butter or margarine
1 cup milk 3 tbsp. of sifted non-fat dry milk plus 1 cup water
1 cup butter milk or sour milk 1 tbsp. of vinegar or lemon juice plus enough sweet
milk to make 1 cup (let stand for 5 minutes) 1 ¾
tsp of cream of tartar plus 1 cup of milk
STANDARD TABLE WEIGHT AND
MEASURES
1 tablespoon (T)(tbsp.) 3 teaspoon (t)(tsp)
2 tbsp. 1/8 cup
5 1/3 tbsp. 1/3 cup
4 tbsp. ¼ cup
¾ cup + 2 tbsp 7/8 cup
16 tbsp 1 cup
2 cups 1 pint
4 cups 1 quart
16 ounces 1 pound
KINDS OF BREAD
KINDS OF
BREAD
YEAST BREAD QUICK BREAD
• made from flour, water, salt and other • made with quick-acting leavening
ingredients and leavened by yeast agents and is mixed, shaped, and
EXAMPLE: baked in one interrupted process
o Basic soft roll EXAMPLE:
o Cinnamon roll o Muffins
o Pizza dough o Biscuits
o Doughnuts o Waffles
o Baguttes o Pancakes
o Banana bread
KINDS OF
DOUGH 3 TYPES OF MIXING DOUGH
• LEAN DOUGH – made up of basic 1) THE STRAIGHT DOUGH METHOD
ingredients for bread flour (yeast, salt, – mixed all the ingredients together at
sugar, shortening) one time to make the dough
Example: pan de sal, loaf bread, French 2) THE SPONGE DOUGH METHOD –
bread involves mixing parts of the liquid,
flour and all of the yeast to make a
soft mixture
• RICH DOUGH – contains milk, butter,
egg fruit and other condiment-roll
3) THE NO KNEAD METHOD OR NO
TIME DOUGH METHOD –
EXAMPLE: ensaymada, and coffee
cake,
STAGES IN BAKING
PROCESS
• MEASURING • STORING
• MIXING
• FERMENTATION
• PUNCHING
• SCALING
• ROUNDING OR SHAPING
• PANNING
• PROOFING TIME
• BAKING
• COOLING AND PACKAGING
TOOLS and EQUIPMENTS
MIXE
RS
Mixers are essential tools in the bakeshop.
Mixers have three main mixing
attachments:
TO FACILITATE DIGESTION
OF BAKED PRODUCTS