Trainers Methodology 1 Portfolio Bread A

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4 Portfolio
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10 Trainers Methodology 1
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14 Prepared by:
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19 CARLO P. KATUG
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22 Date:
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24 DECEMBER 2020
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26 TABLE OF CONTENTS
27 Session plan......................................................................................................1-3
28 Competency Based Learning Module...............................................................4
29 List of competencies...................................................................................5-6
30 How to use this module..............................................................................7-8
31 Module contents.........................................................................................9
32 Learning outcome summary......................................................................10-11
33 Learning experiences................................................................................12
34 Information sheet......................................................................................13-27
35 Self-check 1.1-1.........................................................................................28
36 Answer key 1.1-1.......................................................................................29
37 Task sheet 1.1-1........................................................................................30
38 Performance criteria 1.1-1.........................................................................31
39 References/further reading........................................................................32
40 PowerPoint Presentation on UC2 Facilitate Learning Session......................33-35
41 Assessment Tool................................................................................................36
42 Evidence plan............................................................................................36
43 Table of specification.................................................................................37
44 Written test.................................................................................................38-39
45 Answer key.................................................................................................40
46 Performance test........................................................................................41
47 Rating sheet...............................................................................................42
48 Questioning tool.........................................................................................43
49 Training Activity Matrix.....................................................................................44-46
50 Shop Layout.......................................................................................................47
51 Housekeeping Maintenance Schedule.............................................................48
52 Housekeeping Inspection Checklist.................................................................49
53 Equipment Maintenance Schedule...................................................................50
54 Equipment Inspection Checklist.......................................................................51
55 Waste Segregation …........................................................................................52
56 Purchase Request Form....................................................................................53
57 Training Plan.......................................................................................................54
58 Trainees Record Book.......................................................................................55-59
59 Trainee’s Progress Sheet...................................................................................60
60 Trainee’s Progress Chart...................................................................................61-62
61 Supervised Industry Training Evaluation Form...............................................63-66
62 Supervised Industry Training Analysis............................................................67-70
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63 Relevant Certificates..........................................................................................71
64 Practicing Covid-19 Preventive Measures in the Workplace.....................71
65 Performing Solid Waste Management in the Workplace...........................72
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67 SESSION PLAN
68 Sector : Tourism
69 Qualification Title : Bread and Pastry Production NCII
70 Unit of Competency : Prepare and Produce Bakery Products
71 Module Title : Preparing and Producing Bakery Products
72 Nominal Duration : 25 hours
Learning Outcomes:
At the end of this module the trainee should be able to:
LO 1: Prepare bakery products
LO 2: Decorate and present bakery products
LO 3: Store bakery products
A. INTRODUCTION: This 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 environment and hospitality establishment.
B. LEARNING ACTIVITIES
LO 1: Prepare bakery products
Learning Content Methods Presentation Practice Feedback Resources Time
 Accurate 1. Guide 1. Read information 1. Answer self- 1. Refer Self Information 2hrs.
measurement d sheet 1.1-1 check 1.1-1 sheet, deck
Check 1.1-1
of ingredients Study oven,
measuring
cups and
spoons,
PPE’s
 Types, kinds and Mixing bowl, 2hrs.
Date Developed: Document No. ______________
BREAD AND PASTRY December, 2020 Issued by:
PRODUCTION NCII Date Revised:
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classification of spatula,
bakery products. Scrapper,
3. Prepare & 3. refer to
rolling pin &
 Baking tools and submit reaction trainer’s
2. Video 2. View video Griddle 2hrs.
equipment and paper comment
their uses presentation 1.1.1 pans.
3.Return 3. check
 Bake bakery 3. Demonstration 3. Perform task demonstrations performance 5hrs.
products sheet 2.1 with the
checklist 2.1-1
LO 2: Decorate and present bakery products
 A variety of fillings 1. Guided Study 1. Read information 1. Answer self- 1. Refer Self Information 2hrs
and coating/icing, sheet 2.1-1 check 2.1-1 sheet, deck
Check 1.2-1
glazes and oven,
Decorations. 2. measuring
2. cups and
 Fill and decorate 2. Demonstration 2. Perform task 2. Return 2 2. Check spoons,
bakery products sheet 2.1- demonstrations performance PPE’s 5hrs.
 Present baked with the
products checklist 2.1-1
LO 3: Store bakery products
 How to store 1. Guided Study 1. Read information 1. Answer self- 1. Refer Self Information 2hrs.
baked products sheet 3.1-1 check 3.1-1 sheet,
Check 3.2-1
Refrigerator,
 Packaging
2. Demonstration 2. Perform task 2. Answer self- 2. Refer Self label, 5hrs.
bakery products packaging &
sheet 3.1-1 check 3.1-1 Check 3.2-1 cabinet
D. TEACHER’S SELF-REFLECTION OF THE SESSION

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(state one possible problem during the training and the possible solution)
SAMPLE: Students have low comprehension skills , AS TRAINER, translate the instructions into their dialect

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74 COMPETENCY BASED LEARNING MODULE
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Sector: TOURISM (HOTEL & RESTAURANT)
Qualification Title: BREAD AND PASTRY PRODUCTION
Unit of Competency: PREPARE AND PRODUCE BAKERY PRODUCTS
Module Title: PREPARING AND PRODUCING BAKERY PRODUCTS
BREAD AND Date Developed: Document No. ______________

PASTRY December, 2020 Issued by:
Date Revised:
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88 BREAD & PASTRY PRODUCTION NCII

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90 LIST OF COMPETENCIES
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No. Unit of Competency Module Title Code
BASIC COMPETENCIES
Participate in workplace Participating in workplace 500311105

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communication communication
500311106
2. Work in team environment Working in team environment
Practice career Practicing career 500311107

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professionalism professionalism
Practice occupational
Practicing occupational 500311108
4. health and safety
health and safety procedures
procedures
COMMON COMPETENCIES
Develop and update Developing and updating TRS311201

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industry knowledge industry knowledge
Observe workplace Observing workplace hygiene TRS311202

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hygiene procedures procedures
Perform computer Performing computer TRS311203

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operations operations
Perform workplace and Performing workplace and TRS311204

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safety practices safety practices
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COMMON COMPETENCIES
1. Prepare and produce bakery products TRS741379
2. Prepare and present pastry products TRS741380
3. Prepare and present gateaux, tortes and cakes TRS741342
4. Prepare and display petits fours TRS741344
5. Present desserts TRS74134
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114 HOW TO USE THIS MODULE
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116 HOW TO USE THIS COMPETENCY BASED LEARNING MATERIAL
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118 Welcome to the module in BREAD AND PASTRY PRODUCTION NCII
119 QUALIFICATION. This module contains training materials and activities for you to
120 complete.
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122 The unit of competency “Prepare and Produce Bakery Products” contains
123 knowledge, skills and attitude required for TRAINEES.
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125 You are required to go through, a series of learning activities in order to
126 complete each learning outcome of the module. In each learning outcome are
127 Information Sheet, Self-Checks, Task Sheets and Job Sheets. Follow these
128 activities on your own. If you have questions, don’t hesitate to ask your facilitator for
129 assistance.
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131 The goal of this course is the development of practical skills in supervising
132 work-based training. Tools in planning, monitoring and evaluation of work-based
133 training shall be prepared during the workshop to support in the implementation of
134 the training program.
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136 This module is prepared to help you achieve the required competency, in
137 “BREAD AND PASTRY PRODUCTION NCII”.
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139 This will be the source of information for you to acquire knowledge and skills
140 in this particular competency independently and at your own pace, with minimum
141 supervision or help from your facilitator.
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143 Remember to:
144  Work through all the information and complete the activities in each section.
145  Read information sheets and complete the self-check. Answer keys are
146 included in this package to allow immediate feedback. Answering the self-
147 check will help you acquire the knowledge content of this competency.
148  Perform the task sheets and job sheets until you are confident that your
149 output conforms to the performance criteria checklist that follows the sheets.
150  Submit outputs of the task sheets and job sheets to your facilitator for
151 evaluation and recording in the Accomplishment Chart. Outputs shall serve as
152 your portfolio during the institutional competency evaluation.
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153 A certificate of achievement will be awarded to you after passing the

154 evaluation. You must pass the institutional competency evaluation for this
155 competency before moving to another competency.
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157 MODULE CONTENT

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159 UNIT OF COMPETENCY: PREPARE AND PRODUCE BAKERY PRODUCTS
160 MODULE TITLE : PREPARING AND PRODUCING BAKERY PRODUCTS
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162 MODULE DESCRIPTOR : This unit deals with the knowledge and skills
163 required by bakers and pastry cooks (pâtissiers) to
164 prepare and produce a range of high-quality bakery
165 products in commercial food production
166 environments and hospitality establishments.
167 NOMINAL DURATION: 25 HOURS
168 PRE-REQUISITE: BASIC AND COMMON COMPETENCY
169 LEARNING OUTCOMES:

170 At the end of this module you MUST be able to:
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172 LO 1. Prepare and produce bakery products
173 LO 2. Decorate and present bakery products
174 LO 2. Store bakery products
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176 ASSESSMENT CRITERIA SUMMARY:

177 1. Select, measure, and weigh the required ingredients
178 according to recipe or production requirements.
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180 2. Use appropriate equipment according to required bakery
181 products and standard operating procedures.
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183 3. Bake bakery products according to techniques and appropriate
184 conditions.
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186 4. Prepare a variety of fillings and coating/icing, glazes and decorations for
187 bakery products according to standard recipes, enterprise standards
188 and/or customer
189 5. Fill and decorate bakery products where required and appropriate, in
190 accordance with the standards recipes and/or enterprise standards and
191 customer preferences.
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192 LEARNING OUTCOME SUMMARY

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194 LEARNING OUTCOME NO. 1: Prepare bakery products
195
196 Contents:
197 1. Accurate measurement of ingredients.
198 2. Types, kinds and classification of bakery products.
199 3. Baking tools and equipment and their uses
200 4. Bake bakery products
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203 Assessment Criteria:
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205 1 Select, measure, and weigh the required ingredients
206 according to recipe or production requirements and established
207 standards and procedures.
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209 2.. . Use appropriate equipment according to required bakery
210 products and standard operating procedures.
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212 3. Bake bakery products according to techniques and
213 appropriate conditions.
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215 Conditions:
216 The participants will have an access to
217 CBLM
218 Information Sheet
219 Self-check Questions
220 Task sheet
221 Trainer
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223 Trainees must be provided with the following:
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225 Practical Work Area
226 Equipment:
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228  Deck Oven

229  Electric mixer
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233 Tools/Materials:
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236  Weighing scale ● Scraper

237  Measuring cups and spoons ● Spatula
238  Personal protective equipment ● Timer
239  Mixing bowls
240  Rolling pin
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242 Assessment Method:
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244  Written examination

245  Demonstration
246  Oral questioning
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252 Learning Experiences

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254 Learning Outcome No. 1 : Prepare bakery products

Learning Activities Special Instructions
 Read Information sheet 1.1-1  Read and understand the
information sheet before
 Answer Self-Check 1.1-1
answering the self- check1.1-1
 Refer to self-check 1.1-1 answer
 View video 1.1.1 key
 Prepare and submit reflection
paper to your trainer
 Perform task sheet 1.1-1  Read the procedure carefully
before you perform task sheet
1.1-1

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255 Information Sheet 1-1-1

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257 PREPARE BAKERY PRODUCTS
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259 Learning Objectives:
260 After reading this INFORMATION SHEET, YOU MUST be able to:
261 1. Identify the different techniques in measuring and weighing ingredients
262 used in baking.
263 2. Familiarize the different kind of major ingredients in baking
264 2. Enumerate the different tools and equipment in baking
265 3. Bake bakery products according to techniques and
266 appropriate conditions.
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269 Introduction: This module covers the knowledge, skills and attitude required to be
270 able to prepare and produce a range of high quality bakery products in commercial
271 food production environment and hospitality establishment
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273 TECHNIQUES IN MEASURING AND WEIGHING INGREDIENTS USED IN
274 BAKING
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277 A. Measurement of Dry and Liquid Ingredients
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279 1. Dry Ingredients
280 A. Flour
281 a. Sift the flour to remove lumps.
282 b. Spoon sifted flour lightly into a measuring cup heaping it well over
283 the top of the cup. Do not shake the cup.
284 c. Level off the cup with a straight-edged utensils or spatula.
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286 B. Sugar
287 a. White sugar needs sifting only if lumpy. Proceed as in the
288 measurement of flour.

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289 b. Brown sugar, if lumpy, press through a coarse sieve to crush the
290 lumps. Pack into measuring cup just enough to hold its shape. Level
291 off.
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293 C. Baking Powder, Soda, Salt and Spices
294 a. Fill measuring spoon with the desired ingredients. Level off with
295 a spatula or any straight-edged utensils. If baking powder has
296 caked, stir lightly before measuring.
297
298 D. Shortening
299 a. With the use of measuring cup
300 Have shortening at room temperature. Pack firmly into
301 the measuring cup, taking care not to have air pockets. Level off
302 with a spatula or any straight – edged utensils. Use standard
303 measuring spoon for less than ¼ cup shortening.
304
305 b. Water Displacement Method
306 Fill the cup with cold water up to ¼ cup level if ½ cup of fat is
307 desired and add shortening enough to cause the water to rise up
308 to the 1 cup mark. To measure ¼ cup, fill with cold water up to ¾
309 cup level and add shortening enough to raise the water up to the1
310 cup mark. Drain well.
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312 .
313 2. Liquid Ingredients Water and Milk
314
1 cup butter = 1 cup margarine
1 oz baking chocolate (unsweetened) = 1 square
1 oz sweetened chocolate = ¼ cup cocoa + 1 ½ to 2 tsp shortening
8 – 10 pcs graham crackers = 1 cup graham crumbs

4 oz bread = 3 cups soft crumbs
1 cup milk = ½ cup evaporated milk ½ cup water

1 cup cake flour = 1 cup all-purpose flour – 2T + 2T cornstarch
(both sifted before measuring)
1 tablespoon cornstarch = 2 tablespoon flour
1 cup sour milk = 1 cup evaporated milk +
1 T vinegar or lemon juice
1 cup whipping cream = ¾ cup whole milk + ¼ cup butter
1 whole egg = 2 egg yolks

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315 Equivalent Weights and Measurement

Given Measurement Equivalents
1 gallon (gal.) 4 quarts

1 quart (qt.) 2 pints
1 pint (pt.) 2 cups
1 cup (c) 8 fluid ounces
½ cup 4 ounces
¼ cup 2 ounces
⅛ cup 1 fluid ounce
1 tablespoon 3 teaspoons
1 pound 16 ounces
2.2 pounds 35.2 ounces
1 kilogram 1000 grams
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318
319 Major Ingredients in Baking
320
321 I. FLOUR
322 Flour is a finely ground meal obtained by grinding and milling cereal grains
323 or other root crops. Flour is most commonly made from wheat and
324 when the word "flour" is used without qualification, it usually implies
325 wheat flour. However, flour also can be made from many other grasses
326 and non-grain plants, such as rye, barley, maize (corn), rice, potatoes,
327 and other foods. Wheat contains protein. When mixed with water,
328 these proteins form as gluten. The more protein a flour has, the stronger
329 the gluten strength.
330
331 A. Types of Flour
332 Flour can be classified as to hard flour or soft flour.
333 1. Hard flour or bread flour is high in gluten, with 12-14% protein
334 content, and has strongest gluten strength.
335 2. Bread flour has 12-14% protein content and is made from hard
336 wheat flour. The high gluten content causes the bread to rise
337 and gives its shape and structure.
338 3. All-purpose flour has 10-11% protein content and is made from a
339 blend of hard and soft wheat flours, also called the General
340 Purpose Flour or family flour.
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341 4. Soft flour is comparatively low in gluten and so results in a finer

342 texture. Soft flour is usually made into cake flour, which is the
343 lowest in gluten content, and pastry flour, which has slightly more
344 gluten than cake flour.
345 5. Cake flour has 7-9% protein content and is made from soft wheat
346 flour. It is good for making cakes and cookies where a tender and
347 delicate texture is desired.
348
349 B. Uses of Flour
350 1. Provides structure, texture and color to
351 baked products 2. Provides nutritive value to
352 baked products
353 3. Used as
354 thickening agent 4.
355 Used as binder of
356 food
357 5. Used as stiffening agent in laundry
358
359 C. Storage of Flour
360 Most types of flour keep well in a sealed container in a cool, dry
361 location. The original paper packaging used for many types of flour is good
362 for long term storage as long as the package has not been opened. Once
363 opened, the shelf life decreases. Many types of flour are now marketed in
364 resealable plastic bags that increase shelf life.
365
366 D. Properties/Characteristics of flour
367 1. whitish color
368 2. tolerance
369 3. strength
370 4. uniformity
371 5. high absorption
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373 II. SUGAR
374 Sugar is a sweet, soluble organic compound that belongs to the
375 carbohydrate group of food. They are the simplest to digest among
376 all carbohydrates.
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381 A. Types of Sugar
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383 1. Regular granulated sugar or white sugar - also known as table sugar
384 or as refined sugar.
385 2. Confectioner’s sugar or powdered sugar - granulated sugar that has
386 been pulverized. To prevent lumping and caking, about 3%
387 cornstarch is added.
388 3. Brown sugar - contains caramel, mineral matter and moisture. It
389 also contains a small amount of molasses. It comes in three colors.
390
391 B. Effects of Sugar in Baking
392 o increases dough development
393 o makes the color of the crust richer
394 o improves the nutritive value, flavor and aroma of the product
395 o makes the bread more tender
396 o increase the volume of the loaf
397 o serves as food for the yeast
398
399
400 III. EGGS
401 Eggs are considered a complete protein, containing all the essential
402 amino acids humans use to build other proteins needed by the body. Both
403 the yolk and the egg white contain protein, so whole eggs or their
404 separated components may be used to set liquids.
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406 They represent almost 50% of the total cost of any baked product,
407 thus considered the baking ingredient with the highest cost or expense.
408
409 A. Uses of Eggs in Baking
410 1. Eggs, as well as flour, are the structural ingredients in
411 baking.
412 2. Eggs provide leavening; add color, texture, flavor and richness
413 to the batter; and act as stabilizer in mixture that inherently
414 wants to separate into its two parts, like oil and water. They are
415 very important in helping to bind all the other ingredients together.
416 3. Beaten eggs are used as leavening agents as they incorporate air
417 into the batter, which will expand in the oven and cause the cake
418 to rise.
419 4. Eggs are used as thickening agent.

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420 5. Egg washes are brushed on many baked goods to create a

421 golden shiny top. The egg white provides luster and the egg
422 yolk color.
423 6. Egg whites are used to make meringues.
424
425 B. Composition of Egg
426
427 1. Mucin - protein which is found in egg whites and responsible for
428 its gel characteristic.
429 2. Ovalbumin - another protein found in egg whites which
430 coagulates and involve both in heat coagulation and whipping.
431 3. Lecithin- present in egg yolk which is responsible for its
432 emulsifying property. It is the portion of the egg yolk that causes
433 spoilage when eggs are stored at warm temperature.
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435
436
437 IV. SHORTENING
438
439 Shortening is any fat, which, when added to flour mixtures
440 increases tenderness. This is done by preventing the sticking of
441 gluten strands while mixing so that gluten is shortened and makes the
442 product tender.
443
444 A. Examples of Shortening
445
446 1. Oil – made from plant products such as corn, cottonseeds,
447 soybeans, peanuts, and other sources. As a rule, you can
448 substitute oil for melted shortening. Among produced oils,
449 corn oil and vegetable oils are commonly used in baking.
450 Unless specified in the recipe, olive oil should not be used in
451 baking.
452 2. Butter – made of fatty milk proteins. It contains 80-85 % fat;
453 10-15 % water and 5% milk solids. When used in baking, it
454 contributes flavor and tenderness. Butter remains solid when
455 refrigerated, but softens to a spreadable consistency at room
456 temperature, and melts to a thin liquid consistency at 32-35°C
457 (90-95 °F).

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458 3. Margarine – made from hydrogenated vegetable oil. It contains

459 80-85 percent fat, 10-15 percent water and 5 percent salt. The
460 hydrogenation process makes oil a solid.
461 4. Lard – made of fat from pork. Some people prefer lard to other
462 fats for making pie crust and biscuits because it gives a flakier
463 texture.
464 5. Cocoa Butter – the ivory-colored natural fat of the cocoa beans
465 extracted during the manufacturing of chocolate and cocoa
466 powder. It gives chocolate its creamy, smooth, melt-in-your-mouth
467 texture.
468
469
470 B. Uses of Shortening in Baking
471
472 1. Makes bread products tender and improve flavor.
473 2. Assist in gas retention giving better volume and crust.
474 3. Prevent the cohesion of gluten.
475 4. Improve the aroma, color and texture of baked products.
476 5. Improve the shelf life of baked products because of its moisture.
477
478
479 V. LEAVENING AGENT
480
481 Leavening agents are gases that cause the dough to rise. In the
482 presence of moisture, heat, and others, the leavening agent reacts
483 to produce gas (often carbon dioxide) that becomes trapped as bubbles
484 within the dough. When a dough or batter is baked, it "sets" and the holes
485 left by the gas bubbles remain. This is what gives breads, cakes, and
486 other baked goods to rise and increase in volume.
487
488 A. Classification of Leavening Agents

489
490 1. Chemical Leaveners. Chemical leaveners are chemical mixtures or
491 compounds that release gases, usually carbon dioxide. Chemical
492 leaveners are used in quick breads and cakes, as well as cookies.
493
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498
499 Examples of chemical leaveners
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501 a. Baking Soda - otherwise known as bicarbonate of soda, or
502 Sodium Bicarbonate. It is a chemical salt with diverse practical
503 uses. It is a powerful leavener that readily reacts as soon as it
504 comes in contact with batter or dough.
505 b. Baking Powder – is a combination of baking soda and acid salt.
506 c. Cream of tartar - is tartaric acid and is a fine white crystalline acid
507 salt which is a by-product of the wine-making industry. It is used in
508 the whipping of egg whites to stabilize them and allow them to
509 reach maximum volume.
510
511 2. Biological Leaveners. Yeast is a living organism, neither plant nor
512 animal. Yeasts belong to a separate kingdom in taxonomy, the
513 fungus kingdom. Leavening with yeast is a process based on
514 fermentation, the process of converting sugar to alcohol and to carbon
515 dioxide.
516
517
518 Types of Yeast
519  Dry or granular
520  Compressed or cake type
521
522
523 VI. LIQUID INGREDIENTS
524
525 Liquid ingredients provide moisture to rehydrate and activate the yeast
526 and bring together the flour and any other dry ingredients to make the dough. It
527 also improves the formation of gluten strands during the kneading of dough.
528
529
530
531 The following are some types of the liquid ingredients used in baking:
532
533 A. Water
534 It is the cheapest liquid used in baking. It performs vital role in
535 baking making ingredients rehydrated. The right amount of water
536 helps dissolve all other ingredients in batter and in dough to form
537 smooth, workable mixture. In that way, water acts as a binding agent
538 for any baked products.
539
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541 B. Milk and Other Dairy Products

542 Milk and cream, like water, moisten dough and batters. Unlike
543 water, they add a slight flavor to the final baked good and increase its
544 richness. Milk and cream also create a fuller, moister texture in baked
545 goods and help them brown on the surface. They also contribute to
546 the nutritive value of baked goods.
547
548 1. Types of Milk Used in Baking •
549  fresh milk or whole milk
550  evaporated milk
551  condensed milk
552  skimmed milk
553 • powdered or dry milk
554
555 2. Uses of Milk in Baking
556 • increases nutritive value of baked products
557 • enhances texture and increase softness of baked goods
558 • acts as a strengthener when mixed with flour, because it
559 helps in the formation of gluten, which gives a baked item
560 structure
561 • provides moisture and tenderness to baked goods
562 • enhances flavor
563 • extends the shelf life of a cake
564 • boosts crust color

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565 BAKING TOOLS AND EQUIPMENT AND THEIR USES

566
567
568 1. Baking wares – are made of glass or metal containers for batter
569 and dough with various sizes and shapes.
570
571 Cake pans - comes in different sizes and shapes and may be round
572 square rectangular or heart shaped.
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575 1. Tube center pan – deeper than a round pan
576 and with a hollow center, it is removable which is
577 used to bake chiffon type cakes.
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581 2. Muffin pan - has 12 formed cups for baking

582 muffins and cupcakes.
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585
586
587 3. Pop over pan – is used for cooking pop over.
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590
591
592 4. Jelly roll pan – is shallow rectangular pan used
593 for baking rolls.
594
595
596 5. Bundt pan – is a round pan with scalloped sides
597 used for baking elegant and special cakes.
598
599
600
601
602
603
604

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71
72
605 6. Custard cup – is made of porcelain or glass used

606 for baking individual custard.
607
608
609
610 7. Griddle pans – are used to bake griddles.
611
612
613
614
615
616 8. Loaf Pan – is used to bake loaf bread.
617
618
619
620
621 2. Biscuit and doughnut cutter – is used to cut and
622 shape biscuit or doughnut.
623
624
625
626 3. Cutting tools – include a knife and chopping board
627 that are used to cut glazed fruit, nuts, or other ingredients
628 in baking.
629
630
631
632 4. Electric mixer – is used for different baking procedure
633
634
for beating, stirring and blending.
635
636
637
638
639
640
641
642
643
644

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74
75
645 5. Flour sifter – is used for sifting flour.

646
647
648
649
650 6. Grater – is used to grate cheese, chocolate, and

651 other fresh fruits.
652
653
654
655
656 7. Kitchen shears - are used to slice rolls and delicate
657 cakes.
658
659
660
661
662
8. Measuring cups –consist of two types namely:
663
664 a. A graduated cup with fractions (1, 3/4, 2/3, ½, 1/3, ¼,
665 1/8) marked on each side.
666
667 b. A measuring glass made of transparent glass or plastic

668 is more accurate for measuring.
669
670
671 9. Measuring spoons – consist of a set of measuring
672 spoons used to measure small quantities of ingredients.
673
674
675
676 10. Mixing bowl – comes in graduated sizes and has
677 sloping sides used for mixing ingredients.

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77
78
678
679 11. Mortar and Pestle – is used to pound or ground

680 ingredients.
681
682
683 12. Paring knife – is used to pare or cut fruits and vegetables
684 into different sizes.
685
686
687 13. Pastry/pan brush – is used in greasing pans or surface of
688 pastries and breads.
689
690 14. Pastry/pan tip- is a pointed metal or plastic tube
691 connected to the opening of the pastry and is used to form
692 desired designs.
693
694
695 15. Pastry wheel – has a blade knife used to cut dough when
696 making pastries.
697
698
699 16. Rotary egg beater – is used in beating eggs or whipping
700 cream.
701
702
703
704 17. Rolling pin – is used to flatten or roll the dough.
705
706
707 18. Rubber scrapper – is used to remove bits of food in
708 side of the bowl.
709
710
711 19. Spatula – comes in different sizes; small spatula
712 are used to remove muffins and molded cookies from
713 pans which is 5 to 6 inches; large spatula for icing or
714 frosting cakes; flexible blade is used for various
715 purposes.

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80
81
716
717 22. Strainer – is used to strain or sift dry ingredients.

718
719
720
721 23. Timer – is used to in timing baked products, the rising of
722 yeast and to check the doneness of cake
723
724
725 24. Weighing scale –is used to measure ingredients in
726 large quantities.
727
728
729 25. Utility tray – is used to hold ingredients together.
730
731
732
733 26. Wire whisk – is used to beat or whip egg whites or
734 cream.
735
736
737 27. Wooden spoon – is also called mixing spoon which
738 comes in various sizes suitable for different types of mixing
739
740
741
742
743
744
745
746
747
748

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83
84
749 OVENS
750 Ovens are the workhorses of the bakery and pastry shop and are essential for
751 producing the bakery products. Ovens are enclosed spaces in which food is
752 heated, usually by hot air.
753
754
755 Several Kinds of Ovens are used in Baking.
756
757 A. DECK OVENS are so called because the items to be baked either on
758 sheet pans or in the case of some bread freestanding are placed directly
759 on the bottom, or deck of oven. This is also called STACK OVEN
760 because several may be stacked on top of one another. Breads are
761 baked directly on the floor of the oven and not in pans. Deck oven for
762 baking bread are equipped with steam ejector.
763
764 22.RACK OVEN is a large oven into which entire racks full of sheet pans
765
766
can be wheeled for baking.
767
768
769
770
771
772
773
774
775
776
777
778
779
780
781
782
783
784
785
786
787
788 SELF- CHECK 1.1.1
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85
86
87
789
790
791 TRUE OR FALSE. Write the word “ TRUE” if the statement is true and write
792 “FALSE’’ if the statement is false.
793
794
795 __________1. Wire whisk is used to beat or whip egg whites or cream.
796
797 ___________2. Timer is used to in timing baked products, the rising of yeast and to
798 check the doneness of cake.
799
800 ___________3. Grater is used to grate cheese, chocolate, and other fresh fruits.
801
802
803 ___________4. Griddle pans are used to bake griddles
804
805 ___________5. Electric mixer is used for different baking procedure for beating,
806 stirring and blending.
807
808 ___________6. Strainer is used to measure ingredients in large quantities.
809
810 ___________7. Weighing scale is used to strain or sift dry ingredients.
811
812 ___________8. Rotary egg beater is used in beating eggs or whipping cream.
813
814 ___________9. Utility tray is used to hold ingredients together.
815
816 ___________10. Mixing bowl comes in graduated sizes and has sloping
817 sides used for mixing ingredients
818
819
820
821

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88
89
90
822 ANSWER KEY 1.1-1

823
824 1. TRUE
825 2. TRUE
826 3. TRUE
827 4. TRUE
828 5. TRUE
829 6. FALSE
830 7. FALSE
831 8. TRUE
832 9. TRUE
833 10.TRUE
834

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91
92
93
TASK SHEET 1.1-1

Title: PREPARE BAKERY PRODUCTS
Performance Objective: Given the tools, equipment and materials, you will be
able to prepare bakery products. The following work
guidelines in 2 hour.
Supplies/Materials : Flour, yeast, shortening, sugar, salt, egg, bread improver,
Griddle pans , water, measuring cups and spoons , spatula, scraper, timer,
mixing bowl, and weighing scale.
Equipment Electric mixer and Deck oven. :
Steps/Procedure:
1. Select, measure, and weigh the required ingredients
according to recipe or production requirements and
established standards and procedures?
2. Use appropriate equipment according to required bakery

products and standard operating procedures.
3. Bake bakery products according to techniques and appropriate

conditions; and enterprise requirement and standards.
Assessment Method: Written examination, emonstration and questioning

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95
96
835 PERFORMANCE CHECKLIST 1.1-1

836
CRITERIA
YES NO
Did you….
1. Select, measure and weigh ingredients according to recipe
or production requirements and established standards and
procedures?
2. Use appropriate equipment according to required bakery
products and standard operating procedures?
3. Baked bakery products according to techniques and
appropriate conditions; and enterprise requirement and
standards?

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Revision# 000
97
98
99
837 REFERENCES/FURTHER READING
838
839 https://www.academia.edu/10040675/
840 CBLM_BPP_Prepare_and_Produce_Bakery_Products
841
842 http://shsph.blogspot.com/2016/12/bread-and-pastry-production-bpp-nc-ii.html
843
844
845
846
847
848
849
850
851
852
853
854
855
856
857
858
859
860
861
862
863
864

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100
101
102
865 POWERPOINT PRESENTATION

866
867 ON
868
869 UC2: FACILATATE LEARNING SESSION
870
871
872 WELCOME TO MARBEL OF SCIENCE AND
TECHNOLOGY, INC.
873
874
875 BREAD AND PASTRY PRODUCTION NCII
876 TRAINING CENTER
877
878
ORIENTATION
879
880
881
882
883
884
885
886
887
888
889
890
891
892
893

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103
104
105
894
895
896
897
898
899
900
901
902
903
904
905
906
907
908
909 10 PRINCIPLES OF CBT
910
911
912
913
914
915
916
917
918
919
920
921

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106
107
108
922
923
924
925
926
927
928
929
930
931
932
933
934
935
936
937
938
939
940
941
942
943

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110
111
944
945 ASSESSMENT TOOL
946
947 EVIDENCE PLAN
Competency PREPARE AND PRODUCE BAKERY PRODUCTS NCII
standard:
Unit of Prepare Bakery Products
competency:
Ways in which evidence will be collected:
Demonstration
Observation &
[tick the column]
Written Test
Questioning
Third party
Portfolio
The evidence must show that the trainee…
 Selects, measures and weighs all ingredients
according to recipe or production requirements x x x x
and established standards and procedures
 Uses appropriate equipment according to required
x x
bakery products and standard operation procedures
 Bakes bakery products according to techniques and
appropriate conditions; and enterprise requirement x x
and standards
 Prepares a variety of fillings and coating/icing,
glazes and decorations for bakery products x x
according to standard recipes, enterprise standards
and/or customer preferences?
 Fills and decorates bakery products in accordance
with standard recipes and/or enterprise standards x x
and customer preferences
 Demonstrates ability to produce a range of specialist
bakery products, both sweet and savory according to x x
establishment standards and procedures *
 Demonstrates ability to produce a quantity of bakery
products according to establishment standards and x x x
procedures*
 Demonstrates ability to store and package bakery x x

products*
948

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113
114
949 NOTE: *Critical aspects of competency

TABLE OF SPECIFICATION
Objectives/Content Knowledge Comprehension Application # of items/

area/Topics 20% 30% 50% % of test
Lo1: Prepare bakery 5/5% 3/10% 1/15%

9/50%
products (1,2,3,4,5 (13,14,15) (16)
LO2: Decorate and 3/10% 1/10% 2/20%

present bakery 6/30
products (6,7,8) (12) (17, 20)
Lo3: Store Bakery 2/5 % 1/10% 2/15%

5/20
products (9, 10) (11) (18,19)
TOTAL 10/20% 5/30% 5/50% 20/100%
%= (number of hours per LO/number of hours per UC)100

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115
116
117
950 WRITTEN TEST

951
952 Name:____________________ Score:________________
953
954 Test I. Multiple choice. Choose the best answer and write the letter
955 only in your answer sheet.
956
957
958 1. It is a tool used to remove bits of food in side of the bowl.
959 a. rubber scrapper c. Flour sifter
960 b. mixing bowl d. Rolling pin
961
962 2. It is a tool used to flatten or roll the dough
963 a. rolling pin c. Spatula
964 b. rubber scrapper d. Weighing scale
965
966 3. It is tool used to strain or sift dry ingredients
967 a. flour sifter c. Rubber scrapper
968 b. mixing bowl d. Measuring spoons
969
970 4. It is a tool used to measure ingredients in large quantities.
971 a. measuring cups c. mixing bowl
972 b. rubber scrapper d. Rolling pin
973
974 5. It is used to in timing baked products, the rising of yeast and to check the
975 doneness of cake.
976 a. measuring cups c. mixing bowl
977 b. timer d. Rolling pin
978
979 6. It is used as frosting and filling. It is also used for decorations including roses,
980 drop flowers, sweet peas and figure piping.
981 a. royal icing c. butter cream rolled
982 b. jams and jellies d. american butter
983 cream
984 .
985 7. It is used in general piping or delicate work.
987 b. jams and jellies d. butter cream meringue
988
989
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119
120
990
991 8. It is used as a filling alone or in combination with other fillings such as butter
992 cream.
994 b. jams and jellies d. butter cream
995 meringue
996
997
998
999 9. It is he process of preventing perishable food on a large scale at a low
1000 temperature or above the freezing point ( 0°C or 32°F )
1001 a. wrapping c. cold storage
1002 b. freezing d. packaging material
1003
1004 10. It is subjecting food to temperature below freezing point (0°C or 32°F)
1005 a. freezing c. cold storage
1006 b. refrigerator d. wrapping
1007
1008 Test II. Enumeration. Enumerate the following questions.
1009
1010 11. Give at least 3 storing techniques for bakery products
1011 12. Give at least 3 types of icing, filling and glazes for decorations.
1012 13. Give the 2 kinds of ovens used in baking.
1013 14. Give the 5 kinds of flour.
1014 15. Give at least 2 major ingredients in baking
1015
1016 Test III. Essay. Answer the following questions briefly.
1017
1018 16. Why do we need to store bakery products?
1019 17. Why do we need to prepare a variety of fillings and coating/icing, glazes
1020 and decorations for bakery products?
1021 18. Why do we need to use appropriate equipment for preparing bakery
1022 products?
1023 19. As a future bakery owner, how do you market your bakery products to the
1024 customer?
1025 20.Why is it important to decorated finished baked products?
1026
1027
1028
1029
1030
1031
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122
123
1032 ANSWER KEY

1033
1034 TEST I.
1035
1036 1. A
1037 2. A
1038 3. A
1039 4. A
1040 5. B
1041 6. D
1042 7. A
1043 8. B
1044 9. C
1045 10. A
1046
1047 TEST II.
1048
1049 11. Chilling, freezing and cold storage
1050 12. American butter cream, butter cream french and butter cream meringue
1051 13. Deck oven and rack oven
1052 14. Bread flour, all-purpose flour, soft flour, cake flour, hard flour or bread flour
1053 15. Flour and shortening
1054
1055 TEST III.
1056
1057 16. Proper storage of perishable food is necessary to ensure safe food and
1058 reduce shrink.
1059 17. Fillings are key ingredients in many bakery products. Adding filling it imparts
1060 unique color, taste and texture.
1061 18. When you use correct utensils or tools in baking, you will find it easier to
1062 measure the all the ingredients needed.
1063 19. As a future bakery owner, i would like market my bakery products through
1064 advertising through online and radio ad. And build small stall to display my
1065 bakery products.
1066 20. It is important to decorate finish baked products because it increase the
1067 possibility that customer will engage to buy.
1068
1069
1070
1071
1072

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125
126
1073 PERFORMANCE TEST

1074
Specific Instruction for the Candidate
Qualification BREAD AND PASTRY PRODUCTION

NCII
Unit of Competency PREPARE BAKERY PRODUCTS
General Instruction: Given the necessary tools, materials and equipment, you
should perform following industry standard in 4 hour.
Specific Instruction:
 Wear PPE
 Use tools and equipment correctly at all times
 Work independently with ease and confidence at all times.
 Observe safely precautions at all times
 Work complete ahead of time
 Prepare bakery products
 Decorate and present bakery products
 Store bakery products
1075
1076
1077

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127
128
129
1078 RATING SHEET

1079 Candidate’s Name __________________________ Date Accomplished _______
1080 General instruction: Given the materials, tools and equipment, the candidate is
1081 required to perform prepare and produce bakery products in accordance to
1082 institutional standard.
CRITERIA
Scale
During the assessment, the candidate must: 1 2 3 4 5

 Select, measure and weigh all ingredients according to recipe
or production requirements and established standards and
procedures.
 Use appropriate equipment according to required bakery
products and standard operation procedures
 Bake bakery products according to techniques and
standards.
 Prepare a variety of fillings and coating/icing, glazes and
decorations for bakery products according to standard
recipes, enterprise standards and/or customer preferences?
 Fill and decorate bakery products in accordance with
standard recipes and/or enterprise standards and customer
preferences
 Demonstrate ability to produce a range of specialist bakery
products, both sweet and savory according to establishment
standards and procedures *
 Demonstrate ability to produce a quantity of bakery products
according to establishment standards and procedures*
 Demonstrates ability to store and package bakery products

 Selects, measures and weighs all ingredients according to
recipe or production requirements and established
standards and procedures
 Use appropriate equipment according to required bakery
products and standard operation procedures
 Bakes bakery products according to techniques and
standards
1083
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130
131
132
1084 QUESTIONING TOOL

1085
Questions to probe the candidate’s underpinning Satisfying response
knowledge
Extension/Reflection Questions Yes No
1. How do you prepare bakery products?  

2. How do you decorate and present bakery products?  
Safety Questions
3. How do you practice occupational health and safety in  

the workplace?
4. Why is workplace safety is important?  
5. How is workplace safety regulated and enforced?  

Contingency Questions
6. If the tools and equipment are not available , can you  

use other tools and equipment for preparing bakery
products, why?
Job Role/Environment Questions  
7. Is it important to dispose our garbage to a proper  

bin/can? Why?
8. Is it important to wear PPE during preparing bakery  
products? Why?
Rules and Regulations  
9. Is it important to follow housekeeping schedule, why?  
10. Is it important to follow 5’s, why?  
The candidate’s underpinning  Satisfactory  Not

Satisfactory
knowledge was:

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133
134
135
1086
1087 TRAINING ACTIVITY MATRIX
Training activity Trainee Facities/tools Venue (Work Date & Time Remarks
and Equipment Station Area)
 Prayer Monitor, White Learning Listened attentively

December
board, Projector, Resource Area and participated in the
 Ice breaker Laptop, and 18, 2020 entire lecture. Answer
All Trainee’s
 Feedback of Training all the items correctly
Module 8:00 AM
 Motivation 12:00 PM
 Read Information
 sheet 1.1-1 to 3.1.1
 Watch Video
 Presentation
 Answer Self-checks
BREAD & Date Developed: Document No. ______________

Date Revised:
PRODUCTIO ________________
Page 44
N NCII _____________
Developed by:
CARLO P.
KATUG Revision # 000
136
137
*Deck Oven Practical Work Ready for assessment

*Measuring Area
Carlo dela scales & cups (Work Station 1)
Prepare & Produce Bakery
Derna, Mike *Mixing bowl
Products
Santos, Mich *Flour sifter *Tube
(Pan de Monggo
Olaloy, Joy Scraper *Rolling
Bihog, Jay Cruz pin
*Measuring Area
Piolo Sabado, Scales * Papered (Work Station 2)
Prepare & Produce pastries
Cora prospe, Tray *Sponge
( Puff Pastry )
Juls Marcelino, Sheet *Electric
Kent Santos, mixer *Mixing
1:00 PM-
Rona Cerna bowl *Flour sifter
*Pastry brush 5:00PM
*Pasty bags
*Tube Scraper
Ron Cruz, Leslie * Deck Oven * Practical Work Ready for assessment
Prepare & Produce Pastry Measuring scales Area
Guzman, Rolly
Products & cups * Spatulas (Work Station 3)
Monday, Sam
( Black Forest Cakes) *Knives *Storage
Santos, Jona
Epe tray *Round metal
disc *Moulds *
Clear Acetate
*Blast chillers
*Mixing bowl
*Electric mixing
*Flour sifter
1088
Date Revised:
PRODUCTIO ________________
Page 45
N NCII _____________
Developed by:
CARLO P.
138
139
* Deck Oven * Practical Work Ready for assessment

Measuring scales Area
Prepare & Display Petits Fours Prince Macabale, & cups *Tart (Work Station 1)
(Yema Tart) Irah Labadia, plate
Carlo Nunez, *Flour sifter
Jovy Rivera, *Rolling pin *
Jemuel Curso Mittens
Desserts * Measuring Area
(Buko Pie) Nicole Villa, Cyril scales & cups (Work Station 5)
Torres, Nemia *Pie plate
Tion, Cena *Flour sifter
Tinene, Jelly Cruz *Mittens
1089
1090
1091
1092
1093
1094
1095
1096
1097
1098
1099

Date Revised:
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Page 46
N NCII _____________
Developed by:
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140
141
1100 SHOP LAYOUT FOR BREAD AND PASTRY PRODUCTION NCII

1101 (11mx20m=220 sq.m)
1102
1103
1104
1105
1106
1107
1108
1109 11
M
1110
1111
1112
1113
1114
1115
1116
1117
1118
1119 20M

Date Revised:
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Page 47
N NCII _____________
Developed by:
CARLO P.
142
143
1120
HOUSEKEEPING MAINTENANCE SCHEDULE

Qualification Bread and Pastry Production NC II
Area/Section Practical Work Area
In-Charge Trainee/ Trainer/Janitor
Schedule for the Month of February 2021
Responsible
ACTIVITIES Every Every
Person/s Daily other Weekly 15th Day Monthly Remarks
Day
Clean and check the walls Trainee/ X

and ceiling from dust, Trainer/
cobwebs and graffiti. Janitor
Clean and check the floor Trainee/ X
from open crack floor and Trainer/
oil splatter. Janitor
Clean and check the Trainee/ X
equipment, tools and Trainer/
materials are dust-free and Janitor
properly
laidout/secured/stabled.
Check if the ingredients in Trainee/ X
the tables are well set-up Trainer/
in order and properly Janitor
arranged.
Check if the used materials Trainee/ X
and tools in baking are Trainer/
properly washed and Janitor
cleaned.
Disposal of waste Trainee/ X
materials follow properly Trainer/
waste segregation Janitor
system.
1121 Prepared by:
1122
1123 CARLO P. KATUG

Date Document No.
Developed: ______________
BREAD December,
& Issued
2020
PASTR Date by:
Y Revised:
PRODU ________ Page 48
CTION ____________ _____
NCII ____
Developed
by:
CARLO P. Revision
KATUG # 000
144
145
1124 BPP NCII-TRAINER

1125
1126
1127
HOUSEKEEPING INSPECTION CHECKLIST

Qualification : BREAD AND PASTRY PRODUCTION NCII
Area/Section: Practical Work Area
In-Charge: Trainee/Trainer/Janitor
YES NO INSPECTION ITEMS
√ Are the walls, ceiling free from dust, cobwebs and graffiti?
√
Are the floor free from open crack floor, oil splatter?
√ Are the equipment, tools, materials, are dust-free and
properly laid-out/secured/stabled?
√ Are the equipment, tools, materials, are dust-free and

properly laid-out/secured/stabled
√ Are the ingredients in the tables are well set-up in

order and properly arranged?
√ Are the used materials and tools in baking are properly

washed and cleaned?
√ Is the disposal of waste materials follow proper waste

segregation system?
Remarks:
The checking depends on the usage/activity on the practical work area
1128
1129 Inspected by: Date
1130
Date Document No.
Developed: ______________
BREAD December,
& Issued
2020
PASTR Date by:
Y Revised:
CTION ____________ _____
NCII ____
Developed
by:
CARLO P. Revision
KATUG # 000
146
147
1131 CARLO P. KATUG January 15, 2021

1133
Date Document No.

Developed: ______________
BREAD December,
& Issued
2020
PASTR Date by:
Y Revised:
CTION ____________ _____
NCII ____
Developed
by:
CARLO P. Revision
KATUG # 000
148
149
EQUIPMENT MAINTENANCE SCHEDULE

EQUIPMENT TYPE: Deck Oven
EQUIPMENT CODE: BP-001
LOCATION: Practical Work Area
Schedule for the Month of February 2020
ACTIVITIES MANPOWER Daily Every Weekly Every 15th Monthly Remarks
Other Day
Day
Check if the oven control Trainee X Maintenance

valves, dampers and depends on
actuators for free, smooth usage.
action and adjustment.
Check if the water, fuel, Trainee X Maintenance

gas, compressor and depends on
pump strainers are usage.
properly working.
Maintenance
Clean the glass with a Trainee
depends on
clean cloth moistened in
usage.
warm, soapy water. Rinse
with clean water and dry X
with a clean cloth.
Maintenance
Check and remove Trainee X
depends on
residue from beneath the
usage.
oven door with a small
brush.
Trainee Maintenance
Check if the valve X
motors, valves blowers, depends on
compressors, pumps and usage.
other components are
properly lubricated.
Special Instruction: Check the equipment before and after used
Trainer : Carlo P. Katug
1134
Date Document No.
Developed: ______________
BREAD December,
& Issued
2020
PASTR Date by:
Y Revised:
CTION ____________ _____
NCII ____
Developed
by:
CARLO P. Revision
KATUG # 000
150
151
1135
EQUIPMENT INSPECTION CHECKLIST

EQUIPMENT TYPE : DECK OVEN
EQUIPMENT CODE: BPP-OO1
LOCATION: PRACTICAL WORK AREA
TRAINER IN-CHARGE: CARLO P. KATUG
YES NO INSPECTION ITEMS
√ Are the oven’s control valves, dampers, and actuators are free,
smooth action and adjusted?
√ Are the water, fuel, gas compressor, and pump strainers

properly working?
√ Are the glass cleaned with a clean cloth moistened in warm
soapy water. Are the glass rinsed with clean water and dry
with a clean cloth?
√ Are the residue properly removed from beneath the oven door
with a small brush?
√ Are the valves motors, valves lowers, compressors, pumps

and other components properly lubricated?
Remarks: Remarks: Properly observed.
1136
1137 Inspected by: Date
1138
1139 CARLO P. KATUG January 15, 2021

1141
1142
Date Document No.
Developed: ______________
BREAD December,
& Issued
2020
PASTR Date by:
Y Revised:
CTION ____________ _____
NCII ____
Developed
by:
CARLO P. Revision
KATUG # 000
152
153
1143
1144
1145
WASTE SEGREGATION
LOCATION: PRACTICAL WORK AREA
TRAINER IN-CHARGE: CARLO P. KATUG
GENERAL/ACCUMULATED WASTE SEGREGATION METHOD

WASTES
Recycle Compost Dispose
BROKEN GLASS √
CONTAINERS
EGG SHELLS √
EGG TRAYS √
MILK TIN CANS √
CAKE TRAYS √
FLOUR SACK √
BROKEN MIXING BOWLS √
RUSTED MUFFIN MOLDS √

(TIN)
USED RAGS/CLEANING √
MATERIALS
1146
1147
1148
1149
1150
Date Document No.

Developed: ______________
BREAD December,
& Issued
2020
PASTR Date by:
Y Revised:
CTION ____________ _____
NCII ____
Developed
by:
CARLO P. Revision
KATUG # 000
154
155
1151
1152
1153
1154
1155
1156 PURCHASE REQUEST FORM
Requested by: Date of Request: January 15, 2021

Location/Area Practical Work Area
Item to be purchased
Quantity Item Description Unit cost Total amount
(Pc.)
1 Range Burner Php1009.78 Php1009.78
Total Php1009.78
1157
1158 Purpose:
1159 To replace the defective range burner of the BPP-NCII class under Mr. Carlo
1160 P. Katug.
1161
1162 Prepared by:
1163
1164
1165 Carlo P. Katug
1166 Signature over printed name
1167 Approved by:
1168
1169
1170 Jay K. Quentes
1171 Signature over printed name
1172
Date Document No.

Developed: ______________
BREAD December,
& Issued
2020
PASTR Date by:
Y Revised:
CTION ____________ _____
NCII ____
Developed
by:
CARLO P. Revision
KATUG # 000
156
157
1173
1174
1175
1176
1177
Date Document No.

Developed: ______________
BREAD December,
& Issued
2020
PASTR Date by:
Y Revised:
CTION ____________ _____
NCII ____
Developed
by:
CARLO P. Revision
KATUG # 000
158
9
8 TRAINING PLAN
9
0 Qualification: BREAD AND PASTRY PRODUCTION NCII
1
Trainees’ Facilities/
Training Mode of Staff Venue Assessme Date and
Training
Activity/Task Training Tools and nt Time
Requireme
Equipment Arrangeme
nts
nt
On-the-Job Trainer- Deck oven, Carlo’s
 Prepare  Preparing Actual January
Training Carlo P. Electric oven, , bread
and bakery demonstrati
Katug shop 15 to 20,
produce products beater, bun on and oral
2021
bakery  Decorating divider mixing questioning
products and Bowl, scrapper, . (8:00AM-
Supervisor- measuring cups, 5:00PM)
presenting
Jaypee T. Storage tray,
bakery
products Jonas mittens, flour sifter
 Storing and weighing
Bakery scale.
Products
2
3 Prepared by:
4
5 CARLO P. KATUG
6 Trainer
7 Approved by:
8 CARMENA M. SUSTENTO JAYPEE P. Jonas
9 School Head Industry Head
0 Monitoring Tools for Work- based Training

Date Revised:
PRODUCTION ________________
Page 56
NCII _____________
Developed by:
CARLO P. KATUG
Revision # 000
0
1
2 Technical Education and Skills Development Authority

3 MARBEL SCHOOL OF SCIENCE AND TECHNOLOGY
4
5
6 TRAINEE’S RECORD BOOK
7
8
9 Trainee’s No. 001
0
1 NAME: ERNIE JOHN K. GABAC

2
3 QUALIFICATION: BREAD AND PASTRY PRODUCTION NCII
4
5 TRAINING DURATION: December 1, 2020
6 TRAINER: CARLO P. KATUG
7
8
9
0
1
2 Instructions:
3 This Trainees’ Record Book (TRB) is intended to serve as record of all
Date Revised:
PRODUCTION ________________
Page 57
NCII _____________
Developed by:
CARLO P. KATUG
Revision # 000
2
3
4 accomplishment/task/activities while undergoing training in the industry. It will eventually

5 become evidence that can be submitted for portfolio assessment and for whatever
6 purpose it will serve you. It is therefore important that all its contents are viably entered by
7 both the trainees and instructor.
8 The Trainees’ Record Book contains all the required competencies in your chosen
9 qualification. All you have to do is to fill in the column “Task required” and “Date
0 Accomplished” with all the activities in accordance with the training program and to be
1 taken up in the school and with the guidance of the instructor. The instructor will likewise
2 indicate his/her remarks on the “Instructors Remarks” column regarding the outcome of the
3 task accomplished by the trainees. Be sure that the trainee will personally accomplish the
4 task and confirmed by the instructor.
5 It is of great importance that the content should be written legibly on ink. Avoid any
6 corrections or erasures and maintain the cleanliness of this record.
7 This will be collected by your trainer and submit the same to the Vocational Instruction
8 Supervisor (VIS) and shall form part of the permanent trainee’s document on file.
9
0 THANK YOU
6 NOTES:
7
Date Revised:
PRODUCTION ________________
Page 58
NCII _____________
Developed by:
CARLO P. KATUG
Revision # 000
4
5
8
9 He performed well in all the activities. Competent.
0
Unit of Competency: PREPARE AND PRODUCE BAKERY PRODUCTS PREPARE AND PRODUCE BAKERY PRODUCTS

Date Revised:
PRODUCTION ________________
Page 59
NCII _____________
Developed by:
CARLO P. KATUG
Revision # 000
6
7
Instructors Learning Instructors

Learning Outcome Task/Activity Date Remarks Outcome Task/Activity Date Remarks
1. Prepare January
and -Preparing 2. Decorate Competent
January Competent 27,2021
produce bakery products 26,2021 and present
pastry -Decorating and bakery -Preparing a
product presenting bakery products variety of fillings
products and coating/icings,
-Storing Bakery glazes and
Products decorations for
bakery products
-Filling and
decorating a bakery
products -Finishing
bakery products
Trainee’s Signature Trainer’s Signature

Unit of Competency: PREPARE BAKERY PRODUCTS
Unit of Competency: PREPARE AND PRODUCE BAKERY PRODUCTS

Date Revised:
PRODUCTION ________________
Page 60
NCII _____________
Developed by:
CARLO P. KATUG
Revision # 000
8
9
Learning Instructors
Outcome Task/Activity Date Remarks
- Storing bakery Competent
3. Storing products according to January
bakery established standards 28,2021
products and procedures.
-Selecting an
appropriate packaging
for the preservation of
product freshness and
eating characteristics.

5

Date Revised:
PRODUCTION ________________
Page 61
NCII _____________
Developed by:
CARLO P. KATUG
Revision # 000
0
1
2 TRAINEE’S PROGRESS SHEET
3 Name: ERNIE JOHN K. GABAC

4 Trainer: CARLO P. KATUG
6 Nominal Duration : 25 hours
7
8 Training Training Date Date Rating Trainee’s Supervisor’s
Units of Competency
9 Activity Duration Started Finished Initia Initial
l
PASTRY
Preparing
December, bakery
2020 9 hoursby: Jan,15,
Issued
Jan. 16,
products
Date Revised: 2021 2021 Competent
PRODUCTION Page 62
Decorating and
________________ 9 _____________
hours Jan. 17, Jan. 18,
Prepare NCII
and bakery presenting
Developed by:bakery 2021 2021 Competent
products CARLOproducts
P. KATUG
Storing bakery 7 hours# 000 Jan.19,
Revision Jan.20, Competent
2 products 2021 2021
3
0
1
2
3
4
5
6
7
8
9
0
1 Prepared by:
2
3
4 Carlo P. Katug
5 Trainee
6 Approved by:
7
8
9 ____________________ ______________
0 Carmena M. Sustento Jaypee T. Jonas
1 School Head Industry Supervisor
2
3
4
5 TRAINEE’S PROGRESS CHART
6 BREAD AND PASTRY PRODUCTION NCII
7 Date of Training: January 21-February 28, 2021 (105 hours)
8
9

Date Revised:
PRODUCTION ________________
Page 63
NCII _____________
Developed by:
CARLO P. KATUG
Revision # 000
4
5
0
1 Name of Trainee UC 1 UC 2 UC3 UC4 UC5
2
3
LO LO LO LO LO LO LO LO LO LO LO LO LO LO LO LO LO REMARKS
1 2 3 1 2 3 1 2 3 4 5 1 2 3 1 2
4 3
5 1 Cruz, Jelly H. √ √ √ √ √ √ √ √ √ √ √ √ √ √ √ √ √ COMPETENT
6 2 Curso, Jemuel P √ √ √ √ √ √ √ √ √ √ √ √ √ √ √ √ √ COMPETENT
7 3 Epe, Jona O. √ √ √ √ √ √ √ √ √ √ √ √ √ √ √ √ √ COMPETENT
8 √ √ √ √UCUC
4√
4 – PREPARE AND DISPLAY PETITS FOUR
√ √ AND√DISPLAY iced √
4 Hera, Mark O. –LO
PREPARE
1.Prepare √fours √ FOUR
petitsPETITS √ √ √ √ √ √ COMPETENT
9 Legend:
5 Monday, Rolly K. √ √ √ √ √LO 2.√Prepare
LO 1.Prepare √ fresh √ petits
iced √ fours
petits √ √ √ √
fours √ √ √ √ COMPETENT
0 6
UC 1 – PREPARE AND BAKERY PRODUCTS
Olaloy, Mich E. √ √ √
LO 2. Prepare
√ LO√LO 3.√Prepare
√
fresh
√
petits fours
marzipan √ petits
√ fours√ √ √ √ √ √ √ COMPETENT
Legend: LO 1. Prepare bakery products 3. Prepare marzipan petits petits
fours
1 √ √ √ √ LO√LO
LO 4. Prepare caramelized fours
5.√Display
√caramelized
√ four √ petits
√ fours√ √ √ √ √ √ √
7 UC 1 – Santos,
PREPARESam
LO 2. AND L.
Decorate and present bakery
BAKERY PRODUCTS products 4. Prepare COMPETENT
petits
2 8 LOLO 1. 3. Store bakery products
Prepare
Tion, Nemia Y. √ √ √ √ LO√LO 5. Display
6.√Store√petits
petits√four
fours√ √ √ √ √ √ √ √ √ COMPETENT
3 LO 2. Decorate and present bakery products LO 6. Store petits fours
9 UC LO Bihog,
23.–Store Joy
PREPARE
bakeryP.
AND PRODUCE PASTRY
products √ √ √ √ UC√5 – PRESENT
√ √ DESSERT √ √ √ √ √ √ √ √ √ √ COMPETENT
4
10 PRODUCTS
Cruz, Jay D. √ √ √ √UC 5√–LOPRESENT
√ √ √ serve
DESSERT
1. Prepare and √ plated
√ desserts
√ √ √ √ √ √ √ COMPETENT
5 UC 2 –LO 1. Prepare
PREPARE pastry
AND productsPASTRY
PRODUCE LO LO1. Prepare andfresh
servepetits
plated desserts
11 Cruz, √
Ron P.and present pastry products √ √ √ LO√2. Prepare
√ √fresh√petits√fours√ √ √ √
2. Prepare fours √ √ √ √ COMPETENT
6 LO 2.PRODUCTS
Decorate LO 3. Prepare marzipan petits fours
12 LOLO dela Derna,
3. Store
1. Prepare Carlo
pastry O.
products √ √ √ √ LO√3. Prepare
√ √marzipan √ petits
√ fours√ √ √ √ √ √ √ √ COMPETENT
7
8 13 LO Guzman,
2. DecorateLeslie
and present
K. pastry products√ √ √ √ √ √ √ √ √ √ √ √ √ √ √ √ √ COMPETENT
UC
LO 3– PREPARE
3. Store pastryAND PRESENT GATEAUX,
products
9 14 TORTES Labadia,
AND Irah
CAKESl. √ √ √ √ √ √ √ √ √ √ √ √ √ √ √ √ √ COMPETENT
0 15 LO 1.PreparePrince
Macabale, sponge cake
K. √ √ √ √ √ √ √ √ √ √ √ √ √ √ √ √ √ COMPETENT
LO 2. Prepare and use fillings
1 16 Nilo,
LO Kim P. cakes
3. Decorate
√ √ √ √ √ √ √ √ √ √ √ √ √ √ √ √ √ COMPETENT
2 17 Nio,
LO KL O. cakes
4.Present √ √ √ √ √ √ √ √ √ √ √ √ √ √ √ √ √ COMPETENT
18 LO 5. Store
Rivera, cakes
Jovy P. √ √ √ √ √ √ √ √ √ √ √ √ √ √ √ √ √ COMPETENT
19 Santos, Mike B. √ √ √ √ √ √ √ √ √ √ √ √ √ √ √ √ √ COMPETENT
20 Tinene, Cena K. √ √ √ √ √ √ √ √ √ √ √ √ √ √ √ √ √ COMPETENT

5
21 Torres, Cyril A. √ √ √ √ √ √ √ √ √ √ √ √ √ √ √ √ √ COMPETENT
6 6. Close/turn-over bar operations
22 Villa, JC O. √ √ √ √ √ √ √ √ √ √ √ √ √ √ √ √ √ COMPETENT
23 Villa, Nicole V. √ √ √ √ √ √ √ √ √ √ √ √ √ √ √ √ √ COMPETENT

3 7
24 Villegas,
6. Close/turn-over Jade K.
bar operations √ √ √ √ √ √ √ √ √ √ √ √ √ √ √ √ √ COMPETENT
25 Villegas, Ann K. √ √ √ √ √ √ √ √ √ √ √ √ √ √ √ √ √ COMPETENT

Date Revised:
PRODUCTION ________________
Page 64
NCII _____________
Developed by:
CARLO P. KATUG
Revision # 000
6
7
8 CARLO P. KATUG
9 BREAD AND PASTRY PRODUCTION NC2-TRAINER
0
1

Date Revised:
PRODUCTION ________________
Page 65
NCII _____________
Developed by:
CARLO P. KATUG
Revision # 000
8
179
1342 SUPERVISED INDUSTRY TRAINING OR ON THE JOB TRAINING EVALUATION

1343 FORM
1344
1345 Dear Trainees:
1346 The following questionnaire is designed to evaluate the
1347 effectiveness of the Supervised Industry Training (SIT) or On the
1348 Job Training (OJT) you had with the Industry Partners of Carlo’s
1349 bread shop. Please check ( ) the appropriate box corresponding
1350 to your rating for each question asked. The results of this
1351 evaluation shall serve as a basis for improving the design and
1352 management of the SIT in SICAT to maximize the benefits of the
1353 said Program. Thank you for your cooperation.
1354 Legend:
1355 5 – Outstanding
1356 4 – Very Good/ Very Satisfactory
1357 3 – Good/Adequate
1358 2 – Fair/ Satisfactory

1359 1 – Poor/Unsatisfactory NA – not applicable
Item Question Rating

No. s
N
INSTITUTIONAL EVALUATION 1 2 3 4 5
A

Has Carlo’s bread shop conducted an
1 orientation about the SIT/OJT program,
the requirements and preparations
needed and its expectations?

Has Carlo’s bread shop the provided the
2 necessary assistance such as referrals or
recommendations in finding the
company for your OJT?
1360
1361
1362
Date Document No.
Developed: ______________
BREAD December,
& Issued
2020
PASTR Date by:
Y Revised:
CTION ____________ _____
NCII ____
Developed
by:
CARLO P. Revision
KATUG # 000
180
181
1363
1364
1365

Has Carlo’s bread shop showed
3 coordination with the Industry partner in
the design and supervision of your
SIT/OJT?

Has your in-school training adequate to
4 undertake Industry partner assignment
and its challenges?

Has Carlo’s bread shop monitored your
5 progress in the Industry?

Has the supervision been effective in
6
achieving your OJT objectives and
providing feedbacks when necessary?

Did Carlo’s bread shop conduct
7
assessment of your SIT/OJT program upon
completion?

Were you provided with the results of the
8
Industry and Carlo’s bread shop
assessment of your OJT?
Comments/Suggestions:
The staff always monitored my progress about how to prepare and produce
quality bakery products.
1366
1367
1368
1369
1370
1371
1372
1373
1374
Date Document No.
Developed: ______________
BREAD December,
& Issued
2020
PASTR Date by:
Y Revised:
CTION ____________ _____
NCII ____
Developed
by:
CARLO P. Revision
KATUG # 000
182
183
1375
1376
1377
1378
1379
1380
1381
Item Question Ratings

No.
INDUSTRY PARTNER 1 2 3 4 5 NA

Was the Industry partner appropriate for
1 your type of training required and/or
desired?

Has the industry partner designed the
2 training to meet your objectives and
expectations?

Has the industry partner showed
3 coordination with Carlo’s bread shop in
the design and supervision of the SIT/OJT?

Has the Industry Partner and its staff
4 welcomed you and treated you with
respect and understanding?

Has the industry partner facilitated the
training, including the provision of the
5 necessary resources such as facilities and
equipment needed to achieve your OJT
objectives?

Has the Industry Partner assigned a
6 supervisor to oversee your work or
training?

Was the supervisor effective in
7 supervising you through regular meetings,
consultations and advise?
1382
Date Document No.
Developed: ______________
BREAD December,
& Issued
2020
PASTR Date by:
Y Revised:
CTION ____________ _____
NCII ____
Developed
by:
CARLO P. Revision
KATUG # 000
184
185
1383
1384
1385
1386
1387
1388
1389
1390
1391

Has the training provided you with the
necessary technical and administrative
8
exposure of real world problems and
practices?

Has the training program allowed you to
9 develop self-confidence, self motivation
and positive attitude towards work?

Has the experience improved your
10
personal skills and human relations?

Are you satisfied with your training in the
11
Industry?
Comments/Suggestions:
The industry partner and its staff welcomed and treated well during my training. The
staff and the supervisor of Carlo’s bread shop helped me to develop my skills and
knowledge on how to prepare and produce quality bakery products.
1392
1393
1394
1395
1396 Signature:
Date Document No.

Developed: ______________
BREAD December,
& Issued
2020
PASTR Date by:
Y Revised:
CTION ____________ _____
NCII ____
Developed
by:
CARLO P. Revision
KATUG # 000
186
187
1397
1398 Printed Name: ERNIE JOHN K. GABAC
1399
1401
1402 Host Industry Partner: CARLO’S BREAD SHOP
1403 Supervisor: JAYPEE T. JONAS
1404 Training Duration: JANUARY 15 JANUARY 20, 2021
1405 Trainer: CARLO P. KATUG
1406
Date Document No.

Developed: ______________
BREAD December,
& Issued
2020
PASTR Date by:
Y Revised:
CTION ____________ _____
NCII ____
Developed
by:
CARLO P. Revision
KATUG # 000
188
189
1407
1409 ANALYSIS FOR INSTITUTIONAL EVALUATION
1410
Rating for Rating for Rating for Rating for Rating for Rating for Rating for Rating for
Item 1 Item 2 Item 3 Item 4 Item 5 Item 6 Item 7 Item 8
RATER
Rater A 4 5 5 5 4 5 5 4
Rater B 5 5 5 5 4 4 5 5
Rater C 4 5 5 3 4 4 4 4
Rater D 4 5 4 4 4 5 4 4
Rater E 4 3 4 5 4 4 4 5
Rater F 4 4 5 5 5 5 5 5
Rater G 5 5 5 5 5 4 5 4
Rater H 5 5 5 5 5 4 5 5
Rater I 5 5 5 5 5 4 5 5
Rater J 4 5 5 5 5 5 5 5
Average 4.4 4.4 4.7 4.8 4.7 4.5 4.4 4.7
Adjectival Very Very Very

Rating Satisfactory Satisfactory Outstanding Outstanding Outstanding Outstanding Satisfactory Outstanding

BREAD & December, 2020 Issued by:
PASTRY Date Revised:
PRODUCTI ________________ Page 71
____________
ON NCII Developed by:
CARLO P. _
KATUG Revision #
000
190
191
1411
1412 Based on the result for Institutional Evaluation, the over-all conduct of On-The-Job Training of MARBEL SCHOOL OF
1413 SCIENCE AND TECHNOLOGY is Outstanding . The rating item number 1, 2 and 7 is very satisfactory while the rating
1414 item number 3, 4, 5, 6 and 8 have an outstanding result. Which means that MARBEL SCHOOL OF
1415 SCIENCE AND TECHNOLOGY has excellently provided the trainees with their results on their On- The Job
1416 Training
Legend: 0.00 - 1.49= Poor/Unsatisfactory 3.50 - 4.49 = Very Good/Very Satisfactory

1.50 - 2.49= Fair/ Adequate 4.50 - 5.0 = Outstanding
2.50 - 3.49= Good/Satisfactory
1417
1418
1419
1420

BREAD & December, 2020 Issued by:
PASTRY Date Revised:
PRODUCTI ________________ Page 72
____________
ON NCII Developed by:
CARLO P. _
KATUG Revision #
000
192
193

1422 ANALYSIS FOR INDUSTRY PARTNER EVALUATION
Rating for Rating for Rating for Rating for Rating for Rating for Rating for Rating for
Item 1 Item 2 Item 3 Item 4 Item 5 Item 6 Item 7 Item 8
RATER
Rater A 4 5 5 5 4 5 5 4
Rater B 5 5 5 5 4 4 5 5
Rater C 4 5 5 3 3 4 4 4
Rater D 4 5 4 4 4 5 4 4
Rater E 4 3 4 5 3 2 4 5
Rater F 4 4 5 5 5 5 5 5
Rater G 5 5 5 5 5 4 5 4
Rater H 5 5 5 5 5 4 5 5
Rater I 5 5 5 5 5 4 5 5
Rater J 4 5 5 5 5 5 5 5
4.4 4.7 4.8 4.7 4.3 4.2 4.7 4.6
Average
Very Very
Very
Adjectival Rating Outstanding Outstanding Outstanding Satisfactory Satisfactory Outstanding Outstanding
Satisfactory
1423

Date Revised:
PRODUCTIO ________________
Page 73
N NCII _____________
Developed by:
CARLO P.
194
195
1424 Based on the result for Industry Partner Evaluation, the over-all conduct of On-The-Job Training of CARLOS’S BREAD SHOP is
1425 Outstanding. All rating item is Outstanding. The rating item number of 1, 5 and 6 have a Very Satisfactory result while the rating item
1426 number 2,3, 4 ,7 and 8 have Outstanding . Which means that CARLOS’S BREAD SHOP has excellently provided the trainees with
1427 their results on their On-The-Job Training.
Legend: 0.00 - 1.49= Poor/Unsatisfactory
1428
1429 4.50 - 5.0 = Outstanding

1.50 - 2.49= Fair/ Adequate
1430
2.50 - 3.49= Good/Satisfactory
1431
= Very Good/Very
1432 3.50 - 4.49 Satisfactory
1433
1434
1435
1436
1437
1438
1439
1440
1441
1442
1443
1444
1445
1446 RELEVANT CERTIFICATES
Date Revised:
PRODUCTIO ________________
Page 74
N NCII _____________
Developed by:
CARLO P.
196
197
1447
1448
1449
1450
1451
1452
1453
1454
1455
1456
1457
1458
1459
1460
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1

LO 3: Store bakery products

Date Developed: Document No. ______________

Date Developed: Document No. ______________

Sector: TOURISM (HOTEL & RESTAURANT)

Qualification Title: BREAD AND PASTRY PRODUCTION

Unit of Competency: PREPARE AND PRODUCE BAKERY PRODUCTS

Module Title: PREPARING AND PRODUCING BAKERY PRODUCTS

BREAD AND Date Developed: Document No. ______________

88 BREAD & PASTRY PRODUCTION NCII

No. Unit of Competency Module Title Code

Participate in workplace Participating in workplace 500311105

Practice career Practicing career 500311107

Develop and update Developing and updating TRS311201

Observe workplace Observing workplace hygiene TRS311202

Perform computer Performing computer TRS311203

Perform workplace and Performing workplace and TRS311204

BREAD AND Date Developed: Document No. ______________

1. Prepare and produce bakery products TRS741379

2. Prepare and present pastry products TRS741380

3. Prepare and present gateaux, tortes and cakes TRS741342

4. Prepare and display petits fours TRS741344

5. Present desserts TRS74134

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

BREAD AND Date Developed: Document No. ______________

157 MODULE CONTENT

159 UNIT OF COMPETENCY: PREPARE AND PRODUCE BAKERY PRODUCTS

160 MODULE TITLE : PREPARING AND PRODUCING BAKERY PRODUCTS

167 NOMINAL DURATION: 25 HOURS

168 PRE-REQUISITE: BASIC AND COMMON COMPETENCY

169 LEARNING OUTCOMES:

176 ASSESSMENT CRITERIA SUMMARY:

192 LEARNING OUTCOME SUMMARY

216 The participants will have an access to

228  Deck Oven

BREAD AND Date Developed: Document No. ______________

236  Weighing scale ● Scraper

244  Written examination

BREAD AND Date Developed: Document No. ______________

252 Learning Experiences

254 Learning Outcome No. 1 : Prepare bakery products

BREAD AND Date Developed: Document No. ______________

255 Information Sheet 1-1-1

BREAD AND Date Developed: Document No. ______________

1 oz sweetened chocolate = ¼ cup cocoa + 1 ½ to 2 tsp shortening

8 – 10 pcs graham crackers = 1 cup graham crumbs

1 cup milk = ½ cup evaporated milk ½ cup water

BREAD AND Date Developed: Document No. ______________

315 Equivalent Weights and Measurement

1 gallon (gal.) 4 quarts

341 4. Soft flour is comparatively low in gluten and so results in a finer

BREAD AND Date Developed: Document No. ______________

420 5. Egg washes are brushed on many baked goods to create a

BREAD AND Date Developed: Document No. ______________

458 3. Margarine – made from hydrogenated vegetable oil. It contains

488 A. Classification of Leavening Agents

541 B. Milk and Other Dairy Products

BREAD AND Date Developed: Document No. ______________

565 BAKING TOOLS AND EQUIPMENT AND THEIR USES

581 2. Muffin pan - has 12 formed cups for baking