BREAD AND PASTRY PRODUCTION NC II

baking is a method of cooking food that uses prolonged dry heqat ,normally in an
oven but also in hot ashes or on hot stones. In short , to make or to cook food in
an oven. Baker is a person who prepares baked goods as a profession. In bread
and pastry productionthere are 5 core competencies first is , prepare and produce
bakery products,prepare and produce pastry products,Prepare and present
gateaux,tortes and cakes,prepare and display petit founs, and present dessert. In
a first day of our training,our trainer teach us about what are the fodds that were
going to cook . those are vanilla, chiffon cake, sponge cake or swiss roll and
ensaymada.but before we perform she discuss first what is the difference bateer
and meringue in order to have a chiffon cake she said the chifoon cake is a
mother of all cakes. Batter is a combination or a mixture of dry and wet
ingredients while meringue is composed of egg white,white sugar, vanilla and
cream of tartaror calamansi juice. In making a vanilla chiffon baking powder,1\2 c
oil, 1 c evapmilk.8pcs egg yolk and 1tsp. vanilla. The ingredients for the meringue
are 8 pcs egg white,1\2 c white sugar, 1tsp. vanilla and 1tsp cream of tartar of
3pcs calamansi. The procedure for vanilla chiffon cake are pre-heat the oven 35 f,
in mixing bowlo mix all dry ingredients usning a wiore whisk make a wheel in the
center. Add oil, egg yolk milk and vanilla. Mix it slowly from the center.the
procedure for the meringue are beat egg white and cream of tartar or calamnsi
juice until it slightly fluppy. If you turn up the mixing bowl on your head the
meringue will not moving .then mix the batter to meringue using the cut and fold
techniques. Grease the baking pan and drop. Put it an oven for 45 minutes. After
45 minutes let it cool down before putting an icing. For boiled icing the
ingredients are 1\2 c white sugar, 2\3 c water,4pcs egg white,1 tspvanilla,1\4 tsp.
cream of tartar or 1pc. Calamansi. For caramelize, In a sauce pan put sugar ,add
water around the sugar using knife or fork. Let the sugar dissolve with medium
heat. Let the sugar boiled until it will sticky. While waiting the caramel beat the
egg white and calamansi juice until it will slightly fluppy ,add the caramel slowly
white it is hot and beat continuously until the bottom of the bottom of mixing
bowl cool. The garnish that is being used are flowerates, stick-o nips ,sprinkles
and marshmallow. And we are made our vanilla chifoon cake as a traner, I
learned a lot fron maam teresita bance baylon alicando our trainer in bread and
 BREAD AND PASTRY PRODUCTION NC II

pastry production Nc II. She said that we are good enough in bakinh and we are
ready for the assessment. She was really sure that we pass for the assessment to
be held in WESTMIN INSTITUTE OF TECHNOLOGY INCORPORATED in Imelda
zamboanga sibugay .also she said that if we pass the qualification for bread and
pastry production NC II I will do my best to pass the qualification of bread and
pastry production NC II for me to have a national certificateso that all of my
hardworks in out traning with more knowledge and skills