TASK SHEET
Title:
PREPARE AND PRODUCE PASTRY PRODUCTS
Performance Objective:
Provided with a designated course site, Identify and familiarize the steps and
procedures on how to prepare and produce pastry products.
Supplies:
LMS, online course site
Baking Supplies/Consumables
Equipment:
Computer, internet connection, PPE
Telephone or Mobile phone, Oven, Baking Tools
Steps/ Procedures:
1. Go to https://queencityskillstrainingcenter.gnomio.com/ to access your
course site.
2. Sign in your username and password to our course site.
3. Enter your enrollment key Food and Beverage Services NC II course.
4. Read our E-book / E-CBLM under Core 1 Prepare and Produce Pastry
Products.
5. Watch the attached video link for further references.
6. Define what is Pastry?
7. Select required commodities according to recipe and production
requirements.
8. Prepare a variety of crust to desired product characteristics:
9. Produce a variety of pastry goods according to standard recipes and
enterprise standards.
10.Select correct oven conditions for baking pastry goods
11.Prepare a variety of fillings and coating/icing and decorations for pastry
goods
12.Decorate pastry goods using fillings and coating/icing and decorations
according to standard recipes and/or enterprise standards and/or
customer requests.
13.Present/display pastry goods to enterprise standards using appropriate
service equipment.
14.Store at correct temperature and conditions of storage.
15.Submit the list in the submission area of the Task Sheet.
Assessment Method:
Portfolio Assessment, Performance Criteria Checklist
Trainee’s Name: ________________________________ Date: _________________
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TASK SHEET
Title:
PREPARE AND PRODUCE BAKERY PRODUCTS
Performance Objective:
Provided with a designated course site, Identify and familiarize the steps and procedures on how
to make cream puff.
Supplies:
LMS, online course site
Baking Supplies
Equipment:
Computer, internet connection
Telephone or Mobile phone, Oven, Baking Tools
Task: Prepare and Present atleast 6pcs Cream Puff w/ Pastry Cream in 1 hour.
CREAM PUFF / CHURROS
Ingredients
• 1 cup All Purpose Flour
• 250ml water
• 115 grams butter
• 4 pcs Large Eggs (Separate the whites and yolks)
• Pinch of salt
Pastry Cream (Filling)
• 200 ml Fresh Milk
• 2-3 pcs Egg yolk
• 120 grams White Sugar
• Pinch of salt
• 1 tsp. Vanilla
• 50 grams cake flour
Procedure:
1. In a non-stick saucepan combine the water, butter, salt and flour.
2. Cook the mixture in a very low heat fire until it became like paste mixture
3. Let it cool for about 3-5 minutes.
4. Add the eggs one by one while mixing. Do not add another eggs until the mixture not back to its paste
form.
5. Put the mixture in a piping bag.
Note:
• For churros deep fried the mixture using piping bag. Mix the churros in sugar and cinnamon or
dip in Choco ganache.
• For Cream Puff put the mixture in a baking tray. Bake for 15-20 minutes at 350-degree
Fahrenheit let it cool, fill with pastry cream top with powdered sugar then serve.
For Pastry Cream
1. In a non-stick saucepan combine all the mixture except the vanilla.
2. Cook the mixture in a very low heat fire until the mixture thick
3. Put in a bowl the cover with cling wrap.
4. Let it cool in the chiller for about 10-15 minutes.
5. Transfer in piping bag the use this to fill the inside of cream puff
Assessment Method:
Portfolio Assessment, Performance Criteria Checklist
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PERFORMANCE CRITERIA CHECKLIST
BPP CORE 1: PREPARE AND PRODUCE BAKERY PRODUCTS
Trainee’s Name: ________________________________ Date: _________________
CRITERIA YES NO
Did I………
1. Defined what is Pastry?
2. Selected required commodities according to recipe and production
requirements.
3. Prepared a variety of crust to desired product characteristics:
4. Produced a variety of pastry goods according to standard recipes
and enterprise standards.
5. Selected correct oven conditions for baking pastry goods
6. Prepared a variety of fillings and coating/icing and decorations for
pastry goods
7. Decorated pastry goods using fillings and coating/icing and
decorations according to standard recipes and/or enterprise
standards and/or customer requests.
8. Presented/displayed pastry goods to enterprise standards using
appropriate service equipment.
9. Stored at correct temperature and conditions of storage.
10. Submitted the list in the submission area of the Task Sheet
Comments/Suggestions:
______________________
Trainer’s/Facilitator Signature
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