BREAD AND

PASTRY
PRODUCTION
John Joseph T. Amiler
 5 Core
Competencies
of BPP NCII
LET’S GET STARTED
• Prepare and produce bakery
products
• Prepare and produce pastry
products
• Prepare and present gateaux,
tortes, and cakes
• Prepare and display petits fours
• Present desserts
Introduction
LET’S GET STARTED
• The Bread and Pastry Production NCII
is a specialized vocational training
program designed to equip
individuals with the knowledge and
skills needed to excel in the baking
and pastry industry.
• Throughout the course, participants
learn essential techniques such as
dough preparation, shaping,
proofing, baking, and decorating.
• They also gain a solid understanding
of ingredient functions, recipe
conversions, and proper food
handling and safety practices.
• The Bread and Pastry Production NCII
is ideal for aspiring bakers, pastry
chefs, and culinary enthusiasts looking
to pursue a career in the foodservice
industry.
Bread
• Bread is a staple food
made from a dough of flour
and water, usually leavened
with yeast or a sourdough
culture.
• It is typically baked in an
oven and can come in
various shapes, sizes, and
flavors.
Bread
• Bread is a versatile food
that can be served as a
main component of a
meal, used as a sandwich
base, or enjoyed as a
snack.
Pastry
• Pastry refers to a variety of
baked goods made from
dough that is typically rich
in fat, such as butter or
shortening.
Pastry
• Pastry dough can be used
to create a wide range of
sweet and savory items,
including pies, tarts,
pastries, croissants, and puff
pastry.
Cake
• Cakes are typically made
from a batter that contains
ingredients such as flour,
sugar, eggs, and leavening
agents like baking powder
or baking soda.
Cake
• Cakes can vary widely in
texture, flavor, and
appearance and are often
baked in round or
rectangular pans.
• They can be layered,
frosted, and decorated in
various ways.
 Technical
Terms in
Baking
LET’S GET STARTED
Technical Terms in Baking
• This refer to specialized language and
concepts used in the baking industry to
describe ingredients, techniques, equipment,
and processes involved in baking various
types of goods.
Aeration Techniques
Beating
• To vigorously mixing
ingredients together
using a rapid, up-and-
down or circular motion.
• Beating is typically done
to incorporate air into
the mixture, making it
lighter and fluffier.
Cream
• Beating together fat and
sugar to incorporate air
and create a light, fluffy
texture.
Whipping
• incorporate air into
various ingredients,
typically liquids such as
cream or egg whites, to
increase their volume
and create a lighter
texture.
Sifting
• It involves passing the dry
ingredients through a
sieve or a specialized
tool called a sifter to
remove lumps and
aerate.
Stages of Beaten
Egg Whites
Soft Peak
• Egg whites are beaten to
a stage where they hold
their shape momentarily
when the beaters are
lifted.
• The peaks curl
downward at the tips and
are soft and billowy.
Firm Peak
• Egg whites are beaten
further beyond the soft
peak stage but are not
yet stiff.
• The peaks hold their
shape more firmly than
soft peaks but are still
slightly droopy at the tips.
Stiff Peak
• Egg whites are beaten to
a stage where they hold
their shape firmly when
the beaters are lifted.
• The peaks stand upright
without drooping, and
the mixture has a glossy
appearance.
Over-beating
• Over-beating occurs
when egg whites are
beaten past the stiff
peak stage.
• At this point, the egg
whites become dry,
grainy, and lose their
glossy appearance.
Mixing Techniques
Cutting
• To incorporate fats into
dry ingredients.
• Often cold butter is
added to the dry
ingredients.
Fold in
• Gently combining
delicate ingredients into
a heavier mixture without
deflating it like adding
whipped cream into a
batter.
Knead
• Involves repeatedly
folding, pressing, and
stretching dough to
develop its gluten
structure.
• Gluten is a protein that
gives dough its elasticity
and helps it rise when
baked.
Rub in
• Mixing fat (such as
butter) into flour until it
resembles breadcrumbs.
Stirring
• The simplest and most
basic mixing methods.
• Use a whisk, spoon, or
rubber spatula to mix
your ingredients by hand.
Baking Ingredients
and Agents
Dough
• A mixture of flour, water,
and other ingredients
that forms the basis for
bread, pastries, and
other baked goods,
often kneaded and
leavened before baking.
Baking Powder
• A leavening agent that
contains an acid and a
base, which react to
produce carbon dioxide
gas and leaven baked
goods.
Bicarbonate of Soda
• Also known as baking
soda, a chemical
leavening agent that
reacts with acidic
ingredients to produce
carbon dioxide gas.
Cream of Tartar
• An acidic powder used
to stabilize whipped egg
whites or prevent sugar
from crystallizing in syrups
and candies.
Confectioner Sugar
• Also known as powdered
sugar or icing sugar, a
finely ground sugar
mixed with a small
amount of cornstarch to
prevent clumping,
commonly used in
frosting and glazes.
Bloom (Gelatin)
• The process of hydrating
gelatin in cold water
before dissolving it in a
warm liquid to set,
allowing gelatin to reach
its maximum thickening
power.
Baking Techniques
and Processes
Blind Bake
• Pre-baking a pastry crust
without a filling to ensure
it is fully cooked before
adding wet or delicate
fillings.
Dredge
• To lightly coat food with
a dry ingredient such as
flour or breadcrumbs
before cooking or
baking, typically to add
flavor or create a crispy
exterior.
Dust
• To lightly sprinkle a
surface or food with a
dry ingredient such as
flour, sugar, or cocoa
powder, often to add
flavor.
Glaze
• A thin, glossy coating
applied to baked goods
to add shine, flavor, or
sweetness, typically
made from ingredients
such as sugar, water,
and flavorings.
Proof
• Allowing yeast
dough to rise
before baking to
develop flavor
and texture.
Punch Down
• Deflating risen dough by
gently pressing it to
release trapped air and
redistribute yeast.
Temper
• Temper refer to the
process where a small
quantity of hot liquid is
incorporated into cold
liquid to warm the cold
liquid slightly
Bain-Marie
• also known as a water
bath or double boiler,
used to gently heat
delicate foods or create
a moist cooking
environment, often used
for baking custards or
cheesecakes.
Steep
• To soak dry ingredients
such as tea leaves or
herbs in a liquid (such as
water or milk) to extract
flavor or color, often
used in infusions or
flavorings for baked
goods.
Slurry
• A mixture of a dry
ingredient (such as flour
or cornstarch) and liquid
(such as water or stock)
used as a thickening
agent in sauces, gravies,
and fillings.
Curdling
• The separation of a
mixture into solid curds
and liquid whey, often
caused by the
denaturation of proteins
in dairy products when
exposed to heat or acid.
Sugar Stages and
Processes
Caramelize
• Heating sugar until it
melts and turns golden
brown, developing a rich
flavor and aroma.
Hard Ball
• A stage in sugar syrup
cooking where a small
amount of syrup
dropped into cold water
forms a firm, pliable ball.
Soft Ball
• A stage in sugar syrup
cooking where a small
amount of syrup
dropped into cold water
forms a soft, pliable ball
and flattens like a
pancake after a few
moments in your hand.
Hard Crack
• A stage in sugar syrup
where a small amount of
syrup dropped into cold
water forms hard, brittle
threads that break when
bent.
Soft Crack
• A stage in sugar syrup
where a small amount of
syrup dropped into cold
water forms form threads
that are still pliable and
will bend before they
break.
Preparation
Grease
• Coating a baking pan or
dish with fat (such as
butter or oil) to prevent
sticking.
Scald
• Heating a liquid (such as
milk or cream) to just
below boiling point.
• This method is crucial for
pasteurization or
preparation for yeast
activation.
Zest
• The outer, flavorful layer
of citrus fruit peel is
grated for use in baking
and cooking.
Other Terms
Ribbon Stage
• A stage in mixing cake
batter or other batters
where the mixture falls from
the beaters in a steady
stream and leaves a
ribbon-like trail on the
surface before slowly
sinking back in, indicating
that the batter has
reached the desired
consistency.
Coating Consistency
• The desired thickness and
texture of a coating or
glaze applied to baked
goods, which affects the
appearance and
mouthfeel of the final
product.
Baker's Dozen
• A quantity of thirteen,
often used in baking to
refer to thirteen items
instead of twelve.
Activity
Thank you!