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BREAD AND PASTRY PRODUCTION NCII
DAY 1 TO 10: LECTURE (SYNCHRONOUS)
BASIC, COMMON, CORE COMPETENCIES VIA CBLM
DAY 11: 1ST^ DAY LABORATORY (YEAST BREADS)
SOFT ROLL, PANDESAL Plain & Ube Cheese , CINNAMON ROLL Day 12: 2 ND^ DAY LABORATORY (QUICK BREADS) BANANA BREAD, CHEESE MUFFIN, KABABAYAN DAY 13: 3RD DAY LABORATORY (BARS & COOKIES) CHOCO BROWNIES, BUTTER COOKIES, PIXIES (CRINKLES), DAY 14: 4 TH^ DAY LABORATORY (PASTRY PRODUCTS) EGG PIE, BUKO PIE DAY 15: 5TH^ DAY LABORATORY (PASTRY PRODUCTS) YEMA TART, EMPANADA DAY 16: 6TH^ DAY LABORATORY (PASTRY PRODUCTS) PIZZA, CREAMPUFF, ÉCLAIR, CHURROS DAY 17: 7TH^ DAY LABORATORY (CAKE PRODUCTS) SWISS ROLL, PETIT FOURS VANILLA CHIFFON CAKE W/ AMERICAN BUTTERCREAM FROSTING DAY 18: 8TH^ DAY LABORATORY (CAKE PRODUCTS) BLACK FOREST, UBE CAKE DAY 19: 9TH^ DAY LABORATORY (CAKE PRODUCTS) YEMA CAKE, CARROT CAKE DAY 20: 10TH^ DAY INSTITUTIONAL ASSESMENT (25 LEARNERS)
Bread & Pastry Production NCII DAY 1 LABORATORY (YEAST BREADS) Soft Roll, Pan de Sal (Plain, Ube cheese), Cinnamon Roll Date: Ingredients Soft Roll Pan de Sal Plain, ube- cheese Cinnamon Roll Ingredients per group Ingredients for 5 groups Bread Flour 1 1/4 cup 2 1/2 c 1 1/2 c 6 c 3 3/4 k (4K) Salt (iodized) 1/4 tsp 1/2 tsp 1/4 tsp 1 Tbsp 1 pack Sugar (white) 1/8 c 1/4 c 2 Tbsp 1 cup 1 1/2 kilo Sugar (brown) 1/2 c filling 1/8 c glaze 1 cup 1 kilo Veg. Shortening 1/8 c 1/4 c & 1 tbsp 1/8 c 1 cup 1 1/4 kilo Yeast 1 tsp 1 Tbsp 1/2 Tbsp 2 Tbsp 1 pack Egg 1 large egg 1/8 c -Remaining for egg wash 3 pcs I pc 5 pcs 25 pcs +buffer Milk (evap) 1/4 c 1/8 c 96 ml 2 big cans Water 1/8 c & 1 tbsp 1/4 c 1/8 c 1 cup Bread Crumbs 1 c 1 cup 1 kilo Ube flavoring (Bakersfield) 1 tbsp 1 Tbsp 1 bottle Cheese (eden) 1 bar 1 bar 5 bars Cinnamon powder 2 tsp 2 tsp 1 pack Margarine 1/4 c 1/4 cup 1/4 kilo Raisin 1/2 c 1/2 cup 1/2 k Cashew/peanut 1/2 c 1/2 cup 1/2 k
Bread & Pastry Production NCII DAY 3 LABORATORY (BARS & COOKIES) Chocolate Brownies, Butter/Choco Chips Cookies, Pixies (Crinkles) Date: Ingredients Chocolate Brownies Butter/Choco Chips cookies Pixies (Crinkles) Ingredients per group Ingredients for 5 groups Bread Flour All Purpose Flour 3/4 c 1 1/4 c 1 c 3 cups 2 kilo Salt (iodized) 1/4 tsp 1/4 tsp 1/8 tsp 1/2 & 1/8 tsp available Sugar (white) 1/2 c 1/2 cup 1/2 kilo Sugar (brown) 1 c 1/4 c 1 1/4 cup 1 1/2 kilo Baking Powder 1/2 tsp 1/2 tsp 1 tsp 2 tsp 1 pack Butter 1/2 b 1/2 b 1 bar 5 bars Veg. Shortening 1/8 c 1/8 c 1/8 c 1/4 c & 1/8 c 1/4 kilo Yeast Egg 1 pc 1 pc 1 pc 3 pcs 15 pcs
- buffer Milk (evap) Water Oil 1/4 c 1/4 cup available Vanilla Essence 1/4 tsp 2 tsp 2 1/4 tsp available Corn Syrup 1/4 c 1/4 c 1 bottle (500 ml.) Condensed Milk 1 Tbsp 1 Tbsp 1 small can Cocoa Powder (Unsweetened) 1/2 c 1/4 c 3/4 cup 1 kilo Cashews/peanuts 1/4 c 1/4 c 1/2 c 1/2 kilo Choco chips 1/4 c 1/4 c 1/2 kilo Wax paper 1 Sheet 1 sheet 5 sheets
Bread & Pastry Production NCII DAY 4 LABORATORY (PASTRY PRODUCTS) Egg Pie and Buco Pie Date: Ingredients Egg Pie Buko Pie Ingredients per group Ingredients for 5 groups Bread Flour All Purpose Flour 2 c 2 c 4 cups 2 1/2 k (3 kilos) Salt (iodized) 1/2 tsp 1 tsp 1 1/2 tsp available Sugar (white) 2 Tbsp 3/4 c 1 cup 1 kilo Butter 3/4 bar 1/3 bar 1 1/4 bar 6 bars Veg. Shortening 2/3 c 2/3 c 3/4 kilo Egg 6 pcs 1 pc 7 pcs 35 pcs +buffer Milk (evap) 1 cup 1/2 c & 2 Tbsp 1 big can +2 Tbsp 6 big cans Vanilla Essence 1 tsp 1 Tbsp 4 tsp available Cornstarch 2 Tbsp 1/2 c 1/2 c & 2 Tbsp 1/2 kilo Condensed Milk 1 can big 1 can big 5 cans big Young coconut meat 2 1/4 c 2 1/4 cup 8 buko meat Young coconut water 1/2 c 1/2 cups 3 cups
Ground Black Pepper 1 pinch 1 pich 1 pack Bread & Pastry Production NCII DAY 6 LABORATORY (PASTRY PRODUCTS) Pizza & Creampuff, Eclair, Churros Date: Ingredients Pizza Creampuff Éclair Churros Custard Filling Caramel Glaze Ingredients per group Ingredients for 5 groups All Purpose Flour 4 c 1/2 c 2 Tbsp 5 cups 3 1/2 kilo Salt (iodized) 1/2 tsp 1/8 tsp 1 tsp available Sugar (white) 5 Tbsp 1/4 c 1/8 c 1/4 c 1 c 1 kilo Butter 1/4 bar 1/4 bar 1 bar & 1 stick Veg. Shortening 1 Tbsp 1 Tbsp 100 gms Yeast 1 1/2 tsp 1 1/2 tsp available Egg 2 pcs 2 pcs 4 pcs 20 pcs
- buffer Vanilla 1 tsp 1 tsp available Milk (evap) 1/4 c 1/4 c 1 can big Cheese (eden) 1 bar 1 bar 5 bars Vegetable Oil 2 Tbsp 2 Tbsp available CDO Sweet Ham 1 small pack 1 small pack 5 packs Pineapple tidbits 1 small pouch 1 small pouch 5 small pouch Green Bell pepper 1 pc 1 pc 5 pcs Chizz boy 1/4 pack 1/4 pack 1 pack White Onion 1 pc 1 pc 5 pcs Mushroom Slice 1/2 can 1/2 can 2 big can
1 small can Dried Oregano 1 Tbsp 1 Tbsp 1 pack Pizza Sauce 1 small pouch 1 small pouch 5 small pouch Tomato Ketchup 1 small pouch 1 small pouch 5 small pouch Water 1/2 c 2 Tbsp 1/2 c& 1 Tbsp Ground Cinnamon 1 tsp 1 tsp 1 pack Ground Pepper 1 tsp 1 tsp 1 pack Bread & Pastry Production NCII DAY 7 LABORATORY (CAKE PRODUCTS) Black Forest and Ube Cake Date: Ingredients Black Forest Chocolate Ganache Ube Cake Ube Frosting Ingredients per group Ingredients for 5 groups Cake Flour 1 c 1 cup 3/4 k (1 k) APF 1 & 1/4 c 1/2 c 1/4 c 2 cup 1 & 1/2 kilo Sugar(White) 2 c 1 c 1/4 c 3 & 1/4 cup 3 1/2 kilo Baking Powder 1 & 1/2 tsp 1 & 1/2 tsp 1 pack Baking soda 1/2 tsp 1/2 tsp 1 pack Salt 1/2 tsp 1/2 tsp available Egg Large 2 pcs 4 pcs 4 pcs 10 pcs 50 pcs
- buffer Vegetable Oil 1/2 c 1/4 c 3/4 c 1 liter Vanilla 1 Tbsp 1 Tbsp available Cream of Tartar (COT) 1/4 tsp 1/4 tsp 1 pack Cornstarch 1/4 c 1/4 c 1/4 kilo Cocoa Powder 1 c 1/2 c 1 & 1/2 c 1 kilo Coffee 2 tsp 2 tsp 5 sticks Butter 2 Tbsp 1 Tbsp 1/4 bar 1 bar & 1 stick
Cream of Tartar (COT) 1/4 tsp 1/4 tsp 1/2 tsp 1 pack Butter 1 bar 1 bar 5 bars Evaporated Milk 1/4 c 1/4 c 1/4 c 3/4 c 4 cans big Powdered Sugar 1/2 c 1 1/2 cup 1 1/2 cup 1 big pack Shortening 1 Tbsp 2 Tbsp 1 cup 1 1/8 c 1 kilo Food color red 1 tsp 1 tsp 1 small bottle Food color yellow 1 tsp 1 tsp 1 small bottle Food color blue 1 tsp 1 tsp 1 small bottle Sprinkles 1/8 c 1/8 c 1 pack Dragees 1/8 c 1/8 c 1 pack Cake Board size 10 1 pc 1 pc 1 pc 3 pcs 15 pcs Pastry Bag 1 pc 1 pc 2 pcs 10 pcs Parchment Paper 1 sheet 1 sheet 2 sheets 10 sheets Bread & Pastry Production NCII DAY 9 LABORATORY (CAKE PRODUCTS) YEMA CAKE & CARROT CAKE WITH CREAM CHEESE FROSTING Date: Ingredients Yema Cake Yema Frosting Carrot Cake Cream cheese Frosting Ingredients per group Ingredients for 5 groups Cake Flour 1 1/4 c 1 1/4 c 1 kilo APF 1/4 c 2 c 2 1/4 c 1 1/2 kilos Sugar(White) 1/4 c + 1/4 c 1 1/2 c 2 c 2 kilos Baking Powder 1 1/2 tsp 1 1/2 tsp 1 pack Baking Soda 1 tsp 1 tsp 1 pack
Salt 1/2 tsp 1 1/2 tsp 2 tsp available Egg Large 4 pcs 4 pcs 3 pcs 11 pcs 55 pcs
- buffer Vegetable Oil 1/4 c 1 c 1 1/4 c 1.5 ml Vanilla 1/2 tsp 1 tsp 1 Tbsp 1 Tbsp 2 1/2 Tbsp available Cream of Tartar (COT) 1/4 tsp 1/4 tsp 1 pack Butter 1/2 c 1/2 c 2 bar & 1 stick Evaporated Milk 1/3 c 1 big can 1 1/3 can big 7 big can Condensed Milk 1 big can 1 big can 5 big can Powdered Sugar 3 c 3 c 1 3/4 k( 2 kilo) Shortening 1 Tbsp 1 Tbsp 1/2 c 1/2 c & 2 Tbsp 3/4 kilo Lemon extract 1/2 tsp 1/2 tsp 1 lemon Cinnamon powder 2 tsp 2 tsp 1 pack Pineapple Crushed 1 small can 1 small can 5 small can Carrots 3 cups 3 c 1 1/2 k Cheese (Eden) 1/2 bar 1/2 bar 3 bar Cream Cheese 1 bar 1 bar 5 bar Cake Board size 10 1 pc 1 pc 2 pcs 10 pcs Pastry Bag 1 pc 1 pc 2 pcs 10 pcs Parchment Paper 1 pc 1 pc 2 pcs 10 pcs Bread & Pastry Production NCII DAY 10 INSTITUTIONAL ASSESSMENT Soft Roll, Swiss Roll, Petit Fours, Vanilla Chiffon Cake, Creampuff Date: Ingredients Soft Roll Swiss Roll Petit Fours Vanilla Chiffon Cake American Buttercrea m Creampuff Ingredients per Learner Ingredients for 25 Learners Cake Flour 1 c 1 & 1/8 c 2 1/8 cup 6 3/4 k ( kilo) Bread Flour 1 & 1/4 c 1 1/4 c 4 kilo APF 1/4 c + 1 Tbsp 1/4 c + 1 Tbsp 1 1/2 kilo
