BPP NC II
BREAD AND PASTRY PRODUCTION Bread and Pastry Production NC II (National Certificate II) is a technical vocational program in the Philippines that focuses on developing the knowledge and skills necessary for individuals to work in the bread and pastry production industry. The program covers various aspects of baking and pastry-making, including the preparation, production, and decoration of different types of bread, pastries, cakes, and desserts. Here are some key topics typically covered in the Bread and Pastry Production NC II program: Occupational Health and Safety Procedures: This includes understanding safety regulations, personal hygiene, and proper handling of tools and equipment in the workplace. Tools and Equipment: Familiarization with different baking tools and equipment, their uses, and proper maintenance. Baking Ingredients: Introduction to different types of ingredients used in baking, including flours, sugars, fats, leavening agents, and flavorings. Baking Techniques: Learning various baking methods such as mixing, kneading, fermentation, proofing, shaping, and baking. Bread Production: Techniques for making different types of bread, such as French bread, rolls, loaf bread, and specialty bread. Pastry Production: Preparation and production of various pastries, including cakes, pies, tarts, cookies, Danish pastries, and puff pastries. Cake Decoration: Basic cake decoration techniques, including icing, piping, and creating decorative designs using fondant, buttercream, and other decorative elements. Desserts and Specialty Products: Preparation of specialty desserts like mousses, custards, ice creams, and chocolate-based products. Food Safety and Sanitation: Understanding food safety principles, proper storage of ingredients, and maintaining cleanliness and hygiene in the kitchen. Entrepreneurship and Business Skills: Introduction to basic business concepts, cost calculation, pricing strategies, and customer service in the context of a bakery or pastry shop. Upon completion of the Bread and Pastry Production NC II program, students are expected to have the necessary skills to work in commercial bakeries, pastry shops, hotels, restaurants, and other food establishments. They can also choose to start their own bakery or pastry business. Bread and Pastry Production NC II is a technical-vocational course offered in many countries, including the Philippines. It is designed to provide students with the knowledge and skills needed to work in the baking industry, particularly in the production of bread and pastries. The course typically covers a range of topics related to bread and pastry production, including: Food Safety and Sanitation - Students learn about proper hygiene practices, food handling, and safety procedures to ensure the production of safe and high-quality bread and pastries. Tools and Equipment - Students are introduced to the various tools and equipment used in bread and pastry production, such as mixers, oven
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BPP NC II
- 2. Baking ingredients
- 3. flour Flour is a finely ground meal or powdery product obtained from milling cereal grains, root crops, starchy vegetables and other foods.
- 4. flour the main ingredient or framework of baked products contributes color, texture and flavor improve the nutritive value use for various cooking products like thickening agent, binding, dredging and stiffening agent
- 5. Types of flour
- 6. Bread Flour-BF (Hard Wheat)
- 7. - Strong Flour or First Class Flour - contains 12% or more gluten - Used in breads, rolls and almost all yeast-raised dough production because of its high protein content. - When rubbed between fingers it feels rough or sandy, dry and granular - Has a creamy color. - When pressed together, does not lump easily.
- 8. All- Purpose Flour- APF (Semi Hard Wheat)
- 9. - Family Flour or General Flour and sometimes referred to as Pastry Flour. - contains 10 to 12% gluten and it is used in almost all bakery goods from breads, pastries, cookies and cakes - good substitute for bread flour or cake flour - if used for bread, it needs more kneading and less mixing to prevent gluten development - when you rub it between your fingers it feels smooth and if pressed hardly on your hands, it holds its shape
- 10. Cake Flour- CF (Soft Wheat)
- 11. - Soft Flour - 10% or less gluten - used in cakes, cookies and other baked goods that need little or no gluten at all - its color is usually white and it feels glossy and smooth like powder - clumps a bit and tends to hold its shape if pressed with your hands - whiter than bread and all-purpose flour.
- 12. Other types- rye, buckwheat, corn flour and others are often used only for specialized types of baking. Each imparts a distinct quality to the finished product.
- 14. LIQUID INGREDIENTS
- 15. water - it helps disperse other ingredients - the cheapest among all liquid ingredients - used to hold the batter or dough together and to blend all the ingredients
- 16. milk - gives delightful aroma - provides improve nutrition, flavour and eating quality - helps improve color of the crust - improve texture and (increases) volume due to the increased ability of milk to absorb water
- 17. Kinds of Milk Whole Fresh Milk- cow’s milk containing a minimum of milk fat and non-fat milk solids
- 18. Kinds of Milk Evaporated Milk- made from fresh whole milk
- 19. Kinds of Milk Skim Milk- varying amounts of milk fat is removed from whole milk
- 20. Kinds of Milk Condensed Milk- with sugar added and water removed
- 21. Kinds of Milk Filled Milk- with added vitamins
- 22. Kinds of Milk Buttermilk- a low-fat or fat-free milk to which a bacterial culture has been added. It has a mildly acidic taste. Sour milk, made from milk and lemon juice or vinegar, can be substituted in baking recipes.
- 23. Fruit juice •can be a substitute for water and milk •add flavor to baked products- example: pineapple juice, orange juice
- 24. SUGAR AND RELATED
- 25. Types of sugar Granulated Sugar- it is refined sugar that is commonly used at home.
- 26. Types of sugar Brown Sugar- it is partially purified product ranging from light to dark brown. Regular granulated sucrose containing various impurities that give distinctive flavor
- 27. Types of sugar ConfectionersSugar/ Powdered Sugar- combination of sugar and cornstarch, with the latter added to prevent caking.
- 28. Types of sugar Caster Sugar-it is refined white sugar with size between that of granulated and confectioner’s sugar.
- 29. MEASUREMENT S, CONVERTIONS AND
- 30. ABBREVIATIONS USED IN RECIPES •p. = pinch •sp. = speck •f.g. = few grains •t., tsp., TSP. = teaspoon •T., tbs., tbsp., TBSP = tablespoon
- 31. ABBREVIATIONS USED IN RECIPES •Oz. = ounce •c = cup •pt. = pint •qt. = quart •gal. = Gallon
- 32. ABBREVIATIONS USED IN RECIPES •pk. = peck •bu. = bushel •lb., # = pound •doz., dz. = dozen
- 33. ABBREVIATIONS USED IN RECIPES •min. = minute •hr. = hour •C. = degrees Celsius •F. = degrees Fahrenheit