Bread and pastry introduction. … Bread and Pastry Production NC II Trainer: Erma S.

Bread and pastry introduction 13. 082-271-8294/ 09167324463 The market for frozen bakery products has grown significantly in the past few years as bakeries and pastry shops have undergone massive development in all public places. Other tools mentioned include timers for monitoring baking times, oven thermometers for ensuring proper temperatures, mixing bowls for blending ingredients, whisks Pastry refers to a variety of doughs (often enriched with fat or eggs), as well as the sweet and savoury baked goods made from them. F-Distribution-Table; TLE-BREAD-AND-PASTRY-MODULE-1-WEEK-1 - Free download as PDF File (. This has been conceptualized to equip them with the basic knowledge, skills, positive values and attitudes Part 1: Introduction. Importance of Bread and Pastry Production: Breads are rich in complex carbohydrates. Introduction: This unit deals with knowledge and skills required by bakers and pastry cooks (patissiers) to prepare and. The course structure includes modules in basic competencies, common competencies, and core BREAD AND PASTRY PRODUCTION NC II K to 12 – Technology and Livelihood Education 2 2 Welcome to the world of Bread and Pastry Production! This Module is an exploratory course which leads you The manual covers key topics like preparing, decorating, presenting, and storing bakery products through lessons, activities, and self-checks to help students develop (ADM) module on Introduction to Bread and Pastry Production. This document provides a lesson on accurate measurement of ingredients for bread and pastry production. This competency-based learning material outlines the parts of preparing and BREAD AND PASTRY PRODUCTION NC II - 1st Edition 2016 - Free download as Word Doc (. This document provides recipes for several bread and pastry items including oatmeal raisin cookies, oatmeal chocolate chip walnut cookies, chocolate fudge cake, buko pie, chocolate chiffon cake, and Swiss buttercream icing. Later, when humans mastered fire, the paste was roasted on hot embers, which made bread making easier, as it could now be Common pastry dishes include pies, tarts, quiches and pasties. Ch 1: Bread and Pastry: A Historical Perspective and Current Opportunities. This document outlines a teacher training module for a Bread and Pastry Production work immersion program. Types of Flour Protein-Content. pdf), Text File (. Pastry Flour = has enough gluten to produce the desired structure and flakiness. Baking flourished during the Roman Empire. Milled from. This document provides an overview of bread and pastry production. student like you ought to possess, namely: use of tools Introduction, to Bread, and Pastry, Production, , Before engaging oneself in the Bread, and Pastry Production industry, One, must know the different ingredients used, in 49455859 Introduction to Pastry and Bakery Student Notes - Free download as Powerpoint Presentation (. ) BAKING PANS: *Tube Center Pan *Cake Pans *Jelly Roll Pan *Muffin Pan *Custard Cup *Bundt Pan *Griddle Pans *Pop Over Pan *Macaroon molders *Baking Senior High School Bread and Pastry Production NCII MODULE 1: Lesson 1: Prepare and Produce Bakery Products Bread and Pasty Production – Grade 11 Alternative Delivery Mode The are different kinds of bread which includes pies and pastry, quick bread, cakes, cookies and yeast bread. It covers 4 common competencies that a Grade 11 / Can bread be considered a pastry? While both bread and pastries are baked goods, they belong to distinct categories. 12-14% Strongest gluten strength. Dusting of flour is needed in kneading and rolling bread and pastry. E. It describes spatulas, measuring spoons and cups, rubber scrapers, 12. FATS BUTTER MARGARINE OIL Made out of fatty milk protein. Kitchen shears - are used to slice rolls and delicate cakes. 15. Module Title: Preparing and presenting gateaux, tortes and cakes. Today we make a brief introduction about baking oven in structure, working principle, different types, application and maintenance to let customer A placenta was baked on a pastry base or inside a pastry case (Cake, 2021). has sloping sides used for mixing ingredients and comes in graduated sizes 3. Absin Bread and Pastry Production: Prepare and Produce Pastry Products – Mixing Techniques INTRODUCTION. Lesson 1: Occupational Health and Safety LO 1 Hazard and Risk Identification and Control 1 Identify and explain hazard and risk in the workplace. a stack oven 4. Bread requires a special technique in mixing ingredients for flakiness and tenderness. Terminologies Common Terminologies Used in Cake Making A professional food worker must have deep BPP-910-Q1W1-85-copies - Free download as Word Doc (. PRE-TEST Direction: Course Title: BREAD AND PASTRY PRODUCTION NC II - Nominal Duration: 141 hours Qualification Level: NC II Course Description: This course is designed to enhance the knowledge, skills and attitude in bread and pastry production History of Bread. . pdf. Module 1 - Occupational Safety and Hygiene Week 1 Objectives At the end of the session, you should be able to: Identify appropriate personal protective equipment used in preparing food; Examine proper hand SLK_BPP 1 - Free download as Word Doc (. Bread and Pastry Production. The document is a practice exam for a bread and pastry production course. BREAD food made from dough of flour or meal and usually CHAPTER 1 INTRODUCTION TO BAKING AND PASTRIES. A. Most pastry dough does not need highly developed gluten. It The BREAD AND PASTRY PRODUCTION NC II Qualification consists of competencies that person must achieve to be able to clean equipment , tools and utensils and prepare, portion and plate pastries, breads and other dessert items to guests in hotels, motels, restaurants, clu bs, canteens, resorts and luxury Improvements in the commercial production of bread include better temperature control, handling methods, fuels, and refrigeration. used to hold A bread and pastry student’s perception of sustainable baking practices. • Knead - Is to press, stretch, and fold the dough until gluten is developed. The questionnaire was composed of three parts. This module introduces the learner to bread and pastry production and covers four competencies including the use Motivate every student to mastery with easy-to-customize content plus tools for inclusive assessment, instruction, and practice. It defines bread, pastry, and production. Bread and Pastry Production is a technical-vocational program that develops the skills of students in preparing and producing bakery/pastry products, cakes and desserts. Students will Course Title: BREAD AND PASTRY PRODUCTION NC Level: NC II Nominal Training Duration: 18 Hours (Basic) 18 Hours (Common) 105 Hours (Core) 141 hours Course Description: This course is designed to enhance the knowledge, Teacher’s Guide for TLE Exploratory Course on Bread and Pastry Production Introduction This Teacher’s Guide is intended for you, the TLE teacher, who teaches any of the more than 24 TLE exploratory courses in the Grades 7 and 8 of the K to 12 curriculum. docx), PDF File (. All-purpose Flour = contains 10-12% protein and can be used in bread, cake and pastry making. The study aims to determine key factors such as skills/abilities, dietary knowledge, and equipment that affect production. BREAD AND PASTRY PRODUCTION NC II K to 12 – Technology and Livelihood Education 54 54 Definition of Terms Airborne - carried by air Antidote – a remedy counteracting a SESSION PLAN. BRIEF INTRODUCTION. 5. used for cutting biscuit or doughnuts COURSE SUBJECT DESCRIPTION: BREAD AND PASTRY PRODUCTION 1. Students of the Bread and Pastry Production NC II program are trained in using modern baking techniques, equipment, This training module covers preparing, presenting, and storing bakery products. Hui3 K to 12 TECHNOLOGY AND LIVELIHOOD EDUCATION HOME ECONOMIC – BREAD AND PASTRY PRODUCTION (Exploratory) *TWG on K to 12 Curriculum Guide – version January 31, 2012 4 Content Standard Performance Standard Chapter II: INTRODUCTION TO BAKING BREAD AND PASTRY PRODUCTION NC II 15 BAKING is the process of cooking food by indirect heat or dry heat in a confined space usually in an oven using gas, electricity, charcoal, wood at a 1_basic Concepts in Bread and Pastry Production - Free download as Powerpoint Presentation (. INTRODUCTION The K to 12 Basic Education Curriculum Senior High School (SHS) Program began in 2016-2017. Beginning around 300 B. txt) or read online for free. , 2012). Written-Exam-BREAD-AND-PASTRY-PRODUCTION-NCII - Free download as Word Doc (. A narrative report involving bread and pastries. The document provides information on Cavite State University including its vision, mission, Program Overview Bread and Pastry Production NC II (also known as Baking and Pastry Production NC II) is a technical-vocational program that develops the skills of students in preparing and producing bakery/pastry products, cakes and desserts. The lesson focuses on different mixing methods for INTRODUCTION. FOREIGN RELATED LITERATURE. used for baking loaf bread has sloping sides used for mixing ingredients and comes in graduated sizes 3. Students are also taught about different presentation methods, sanitation and safety. Dll - Bread and Pastry - Free download as Word Doc (. Flaky Pastry = is a layered pastry dough similar to puff pastry but it contains less fat and fewer layers. Pastry dough is rolled out thinly and used as a base for baked products. Flashcards; Learn; Test; Match; Q-Chat; Get a hint. doc / . • Gluten - Is a substance responsible for the elastic and sticky characteristics of dough. Teacher Sheryll S. Although our lives have become considerably more complex since the days of the hunter-gatherer, 6. LEARNING COMPETENCIES. 1 Hazard and risk identification 2. b. It contains 45 multiple choice and true/false questions testing knowledge of: 1. used for cutting biscuit or doughnuts 5. The document discusses the Bread and Pastry Production NC II program which develops skills in preparing bakery and pastry products. It discusses the key parts of the module, including expectations, a pre-test, lesson content, and activities. Flaky pastry formation requires “turning” or “folding”, it BREAD AND PASTRY PRODUCTION NCII 105 Hours Contents of this Competency – Based Learning Materials No. Bread has been an important part of the human diet for thousands of years. Based from CMO 62, series of 2017, course title 1) Explain core concepts in bread & pastry production; 2) Discuss the relevance of the course 3) Explore on opportunities for a Baker or Commis as a career. 17th century oven as depicted by Jean-François Millet. BREAD AND PASTRY PRODUCTION NC II K to 12 – Technology and Livelihood Education 55 Baking – the process of cooking food by indirect heat or dry heat in a SENIOR HIGH SCHOOL TECHNICAL-VOCATIONAL-LIVELIHOOD TRACK HOME ECONOMICS – BREAD AND PASTRY PRODUCTION. of hours required) 20 hrs. Aug 27, 2018 • Take classes in quantity bread and pastry arts, food standards and sanitation, menu planning, classical baking, cake decoration, food prep/production, introduction to the hospitality industry, dining room operations, garde manger, purchasing and storage, restaurant layout and equipment, wine/spirits/beverage management and more. familiarize self and explain pastries and baking terms related to pastry production. Grade 10 Technology and Livelihood Education – Bread and Pastry Bread and Pastry Production Manual Converted - Free ebook download as Word Doc (. Bread and Pastry NCII A technical vocational program that hones the necessary skills of students in making bakery or pastry products such as cakes and desserts. The Greeks invented beer as a leavener , frying fritters in olive oil , and cheesecakes using goat's milk . The learners: 1. 082-271-8294/ 09167324463. Submit Search. Introduction. The hand is one of the most symbolized part of the human body. GENERALIZATION • The BREAD AND PASTRY PRODUCTION NC II Qualification consists of competencies that person must achieve to be able to clean INTRODUCTION TO BREAD AND PASTRY NCII. The document outlines a daily lesson plan for a 7th grade Bread and Pastry Production class taught by Connie R. txt) or read book online for free. The Bread and Pastry Production NC II Bread_and_Pastry_Production_NCII_CBLM (1) - Free download as Word Doc (. This document contains a rating sheet and questioning guide for assessing candidates on their bread bread and pastry production ppt - Free download as Powerpoint Presentation (. 7. The document provides lesson objectives and terminology for baking bakery This document discusses the various tools and equipment used in bread and pastry production. K to 12 Curriculum Guide version as of July 19, 2012 TLE - HE – BREAD AND PASTRY PRODUCTION *LO – Learning Outcome 1 Kto12 BASIC EDUCATION Lesson-1-BREAD-And-pastry-production - Free download as PDF File (. 4. Objectives; An Introduction to Bread and Pastry; Neolithic Period (10,000 BCE–4000 BCE) Classic Antiquity (Egypt and Greece 5500 BCE–300 CE) The Middle Ages; The Renaissance into Industrial Revolution; Bread & Pastry Production NC II Self-Directed Learning Material Quarter 1 – Module 2: PREPARE AND PRODUCE BAKERY PRODUCTS First Edition, 2020 Republic Act 8293, section 176 states that: No copyright shall subsist in any Plain Bread Type of bread which basically made from flour, yeast, water and salt, some time a little quantity of fat is added. More than 100 000 essay samples Get a 100% Unique paper from best writers. G. 6. Skip to document. The scope of this module permits it to be used in many different learning situations. It lists the This module on Bread and Pastry Production 9&10 will be of great help to the Technology and Livelihood Education students. Start a First Quarter: Introduction o Bread and Pastry Production. The language used recognizes your This document provides an overview of bread and pastry production. a. Questioning TOOL for Bread and Pastry Production NC II; Institutional Assessment for Bread and Pastry Production senior high school bread and pastry production grade 11 prepare and produce bakery products prepare and produce bakery products. , the pastry cook became an occupation for Romans (known as the pastillarium) and became a respected profession because pastries were considered decadent, and Romans loved festivity and celebration. It discusses the specialized tools, ingredients, and processes involved in baking. Modern commercial bread making is highly Introduction to Bread and Pastry - Free download as Powerpoint Presentation (. Bread Flour or Hard Flour. CONTENT: Introduction. If pastry flour is not available, all-purpose flour can be used instead. A good pastry is light and airy and fatty but firm enough to LAS BPP-WEEK1 - Free download as Word Doc (. Introduction 1. • Grease - Is to brush pan with shortening. Introduction Nowadays, students lack belief, courage, passion, persistence, and interest in doing and finishing their tasks especially in Bread and Pastry Production. Therdthai 2, and Y. RATING SHEET BPP - Free download as Word Doc (. This processing technique offers several advantages, including the standardization of the final bakery product qualities (Meziani et al. Pastry can also refer to the pastry dough, from which such baked products are made. pptx), PDF File (. San Gabriel. 1. 86-Materials: Instructional Materials, Reward card, Pictures of Different Tools and Equipment, Qualification Title: BREAD AND PASTRY PRODUCTION NCII. This document provides an introduction to the history and cultural significance Rheology and bread and other bakery products 11 Bread 11 Bread manufacture 11 Quality control 12 Sourdough 12 Frozen dough and par-baked bread 12 Steamed bread 13 Traditional and specialty products 13 Cakes 13 Introduction to Baking and Bakery Products Weibiao Zhou1, N. K to 12 TECHNOLOGY AND LIVELIHOOD EDUCATION HOME ECONOMIC – BREAD AND PASTRY PRODUCTION (Exploratory) Teacher’s Guide for TLE Exploratory Course on Bread and Pastry Production Introduction This Teacher’s Guide is intended for you, the TLE teacher, who teaches any of the more than 24 TLE exploratory courses in the Grades 7 and 8 The basic trends in bread, bakery, and pastry innovation are related to health, pleasure, and convenience. It then discusses major ingredients used in baking like flour, sugar, eggs, shortening, leavening agents and liquid ingredients. txt) or view presentation slides online. Specific topics covered Lesson 1 Introduction to BPP - Free download as Powerpoint Presentation (. Grater – is used to grate cheese, chocolate , and other fresh fruits. According to legend, the first bread was baked in the Middle East, notably Egypt, approximately 8000 BC. 3. 199-226) 1. It begins with an Pre test A. 2. INTRODUCTION. Those were the times when our “oldies” used an heated stones to bake a dough mixture, today there are many kinds of baking tools and equipment out in the market that can Impact of Bread and Pastry Production on the Financial Aspect of Grade 12 Students under the H. More and more people are using bakery ovens to make delicious food. Hard Wheat Flour. Basic concepts in bread and pastry production; Relevance of the course; Career A Brief Introduction of Baking Oven - As a very functional and practical equipment, baking oven is widely used both in commercial kitchen and household nowadays. used for baking loaf bread 2. bread-and-pastry-production-nc-ii-session-plan session plan sector tourism (hotel and restaurant) qualification title bread and pastry production nc ii unit of. Weighing scale is used only in preparing breads. Students are given challenging task to hone their full potential and manifest the necessary skill Bread and Pastry Production - Free download as Word Doc (. Bread and Pastry Production NC II Keywords: Bread and Pastry Production; Grit; Interest; Skills 1. The first known grinding tool was the quern. Sector : Tourism (Hotel and Restaurant) Qualification Title : Bread and Pastry Production NC II Unit of Competency : Prepare and Produce Bakery Products Module The data revealed that acquired skills as to analytical was significantly related to core competencies in Bread and Pastry Production in terms of preparing and producing bakery products, preparing and producing pastry, preparing and 1. Relevance of the course 3. The document discusses the Bread and Pastry Production (BPP) technical-vocational program which develops skills in preparing and producing bakery/pastry products, cakes, and desserts. Cut in is one method in mixing bread dough and pastry crust. demonstrate how to use tools and equipment in pastry production; and, 3. The Bread and Pastry Production NC II Qualification consists of competencies that person must achieve to be able to clean equipment , tools and utensils and prepare, portion and plate pastries, breads and other dessert items to guests in hotels, motels, restaurants, clubs, canteens, resorts and luxury lines/cruises and other related operations. The document is a learning activity sheet from Sikatuna National High School about bread and pastry production. Pies and pastry where pies are baked goods that has a layer of pastry dough that form a crust and fillings while pastry refers to Group 4 PASTRY Pastry is the name given to various kinds of baked products made from ingredients such as flour, sugar, milk, butter, shortening, baking powder, and eggs. This document provides an introduction to an exploratory course on Bread and Pastry Production for 8th grade students. Made from various hydrogenated vegetable or animal fats, with flavorings Tools and Equipment: 9-by-5-by-3 inch loaf pans, pastry brush, sifter, electric mixer, straight edge spatula, wire rack, oven, offset spatula, cake tester Ingredients Bread And Pastries Narrative Report - Free download as Word Doc (. This document outlines the sessions and objectives for a bread and pastry course taught over four days. Basic concept in bread and pastry production. Measuring cups –consist of two types salad salted caramel saltine sandwhich sandwich bread sandwich cookies sauce savory scone scratch seed seeds semifreddo sesame shortbread shortcake skillet smbc snack snicker so there is always sauce ready soda bread sorbet souffle soup sour cream sourdough spaghetti special diets spice spice cake spicy sponge sponge cake spring squash stew strawberries strawberry 101. Download Learning Activity Sheet on Bread and Pastry Production and more Exercises Vocational education in PDF only on Docsity! Republic of the Philippines Department of Education REGION III - CENTRAL LUZON Schools 11 Bread and Pastry Production NC II Quarter 1 - Module 1: Prepare and Produce Bakery Products TLE – Grade 11 Alternative Delivery Mode Quarter 1 – Module 1 TECHNICAL-VOCATIONAL-LIVELIHOOD HOME ECONOMICS BREAD AND REVIEWER: BREAD AND PASTRY PRODUCTION NCII ASSESSMENT 1. The grain was crushed, and the bakers created what we now know as chapatis (India) or tortillas in their most basic form (Mexico) (The Origin of Bread, 2017). [1] [2] [3] These goods are often called pastries as a synecdoche, and the dough may be accordingly The basic trends in bread, bakery, and pastry innovations related to health, pleasure, convenience and quality has been studied and documented by (Martínez-Monzó et al. It 2. Bread and Pastry Production Module - Free download as PDF File (. Revision Level Effective Date Details of Origination/ Revision Author/ Subject Matter Expert 000 1 ST Semester SY 2021- 2022. K to 12 BASIC EDUCATION CURRICULUM JUNIOR HIGH SCHOOL TECHNICAL LIVELIHOOD EDUCATION AND SENIOR HIGH SCHOOL – TECHNICAL VOCATIONAL-LIVELIHOOD TRACK HOME ECONOMICS – BREAD AND PASTRY PRODUCTION (NC II) (160 hours) Course Description: This curriculum guide on Bread and Pastry Production course leads to National Keywords –Bread and Pastry Production, Laboratory Resources, Learning Environment, National Certificate INTRODUCTION Bread and Pastry Production is the fourth most in-demand technical-vocational course preferred by students, based on the 2017 survey done by TESDA on the Top 10 Most Availed Courses by Sex: 2014-2016. H. Evidence suggests humans started baking bread at least 30,000 years ago by cooking grain BREAD AND PASTRY PRODUCTION - Download as a PDF or view online for free. It details a timeline and activities for a 3 11 Bread and Pastry Production Quarter 1 – Module 1: Prepare Bakery Products Subject Area – Grade Level Self-Learning Module (SLM) Quarter 1 – Module 1: Title First Edition, 2020 Republic Act 8293, section 176 states that: No copyright shall subsist in Table of Contents Advanced Bread And Pastry Book Advanced Bread And Pastry Book Introduction In this digital age, the convenience of accessing information at our fingertips has become a necessity. Bread and To ensure that the students will be able to apply the core competencies in bread and pastry production in their daily living and future business ventures, the teacher may consider the integration of acquired skills into bread and pastry Learn the basics of bread and pastry production in this introductory lesson for TLE 8. The document discusses the Bread and Pastry Production NC II program which Bread-and-Pastry-Production_7_Q2_M1_Introduction-to-Bread-and-Pastry-Production_v5-FINAL - Free download as PDF File (. The first quarter focuses on preparing bakery products and covers topics like baking terminology, ingredients, equipment, 4. Grade 11 (Specialization) Course In book: Trends in Wheat and Bread Making 1st Edition Editor: Charis Galanakis Published Date: 20th November 2020 Page Count: 488 (pp. Teacher’s Guide for TLE Exploratory Course on Bread and Pastry Production Introduction This Teacher’s Guide is intended for you, the TLE teacher, who teaches any of the more than 24 TLE exploratory courses in the Grades 7 and 8 of the K to 12 curriculum. explain core concepts in bread Bread and Pastry Production NC II is a technical-vocational program that develops the skills of students in preparing and producing bakery/pastry products, cakes and desserts. "innovation" in the food sector often refers to scientific and technological methods for producing food as well as the Level 3 Puff Pastries Pate a Choux Meringues Custards and Souffles Food Ventures and Product Development Level 4 Basic Cakes and Decorating Mousse and Bavarian Cream Frozen Desserts Chocolate and Confectioneries Plated The document provides an introduction to a study on the impact and factors affecting bread and pastry production in selected bakeries in Zamboanga City. ) How do you measure 2 and ¾ cups of flour? ANSWER: Spoon flour into measuring (1 cup) FIN 504 Class Introduction _ T1DQ1-2. _____ Page 4 of 54 Issued by: Developed by: JOAN A. Bread is typically considered a staple food made from basic ingredients like flour, water, yeast, and Free【 Essay on Bread and Pastry 】- use this essays as a template to follow while writing your own paper. The document discusses the Bread and Pastry Production (BPP) technical-vocational program that teaches students baking skills like preparing bakery products, cakes, and desserts using It begins with definitions of various baking terms like acid, bake, batter, blend etc. Bread and Pastry Production NC II Trainer: Erma S. It outlines the learning outcomes, assessment criteria, content, conditions, methodologies and assessment methods for three key areas: preparing HMPE 2 – Bread and Pastry. The document provides an overview of the basic concepts in 3. The course covers 4 common competencies: using tools and bakery equipment, performing mensuration The use of enclosed ovens, to produce bread and pastry, was probably introduced by European explorers and colonizers. Traditionally, lard and butter were used in flaky pastry preparation. This document provides an introduction to pastry The document provides an overview of the Bread and Pastry Production NC II program in the Philippines, which teaches students the skills needed to prepare and produce bakery products, pastries, cakes, and desserts through both Store Pastry Product; A. The 3. Basic concepts in bread and pastry production 2. Nieves, TVL-TLE Bread and Pastry Production Grade 11, pp. It is often used. FIRST QUARTER: (No. g. It will also examine CRINKLES INGREDIENTS: 1/3 cup white sugar 1/2 cup brown sugar 1/3 cup cocoa powder 1 1/4 cup flour 1 tsp baking powder 2 eggs 1/4 cup oil Step 1 In a medium bowl, mix together cocoa, white sugar, and vegetable oil. Pastry is The document provides a curriculum guide for a Bread and Pastry Production course covering four quarters. French bread and Dinner roll Enriched Bread 13. 14. This unit d e als wi th the know ledge an d skill s requ ired b 6. Whether its research papers, eBooks, or user manuals, PDF files have become the preferred format for sharing and reading documents. BREAD AND PASTRY PRODUCTION NC II PREPARING AND PRESENTING GATEAUX, TORTES AND CAKES Date Developed: APRIL 2016 DocumentNo. INTRODUCTION TO PASTRY Pastry is described as the baked product which is made from flour, sugar, egg, milk, butter, baking powder and essence etc. Pies, and cakes, were prevalent in Europe during the 2. to depict skill, action and here to help you master the concepts of bread and pastry production. Typical flaky pastry has a fat-to-flour ratio of 3:4 and is rolled and folded only four times. E Strand in Interface Computer College Inc, THE PROBLEM AND IT’S BACKGROUND Introduction to Baking and Pastries Topic 1: Baking and Pastry Equipment Topic 2: Dry Ingredients 13 Topic 3: Quick Breads 23 Topic 4: Yeast Doughs hot rock, resulting in a bread-like substance. Gluten- Content. The first lesson BREAD AND PASTRY PRODUCTION NC II Unit 1: Getting Ready for Work Lesson 1: Introduction to Cake Making. BREAD AND PASTRY PRODUCTION. The K to 12 Basic Education Curriculum Senior High School (SHS) Program began in 2016-2017. It discusses the specialized tools, ingredients, and BRIEF INTRODUCTION. here to help you master the concepts of bread and pastry production. Reference: Grace R. In scaling dough, you have to cut it first with pastry wheel. Proper measurement techniques for ingredients like flour and sugar. is a technical-vocational program that develops the skills of students in preparing and producing bakery/pastry products, cakes and desserts. Nadera Wangan, Calinan, Davao City. The high gluten content causes the bread to rise and gives its shapes 3. Bread and Pastry Production National Certificate Level II (NCII). The document provides information about ingredients used in bread and pastry production for TLE Grade 9 and 10 Acquired Skills and Competencies in Bread and Pastry Production o Grade 12 TVL HE CHAPTER 1 Introduction Bread and Pastry Production is a specialized subject in the Bpp - Free download as PDF File (. ppt / . pdf) or read online for free. The Technical-Vocational and Livelihood Bread and Pastry Production and aligned with competencies prescribed by TESDA under NC II. It defines what bread and pastry are, lists major ingredients like flour, sugar, eggs, lists types of flour for different purposes, minor ingredients like flavors, and safety and tools used in baking. PREPARING AND PRODUCING PASTRY PRODUCTS Date Developed: November 9,2015 Document No. It discusses the background of bakeries and bread/pastry production. Technical Bread and Pastry Production lesson procedures for storing pastry products technical terms product placement food items must be stored separately from cleaners, Introduction to linguistics; Statistical-Tables - Use this in terms of difficulty in Statistics and Probability subject. Career opportunities The learners demonstrate an understanding o f the core concepts and theories in bread and pastry production The learners independently demonstrate co re competencies in bread and pastry production as prescribed 3. • Line - Is to put a grease proof Our Bread and Pastry Production NC-II is a course that will provide you with the basic knowledge on preparation of international desserts and basic cake production. AN INTRODUCTION TO BREAD AND PASTRY Throughout history, humans have sought out foods that are beneficial to health, and that will ensure survival as a species. The basic trends in bread, bakery, and pastry innovation are related to health, pleasure, The new trend is the introduction of butter in pastry following the French model, but this aspect involves high costs, these new products can Introduction to Baking and Pastries (Rink and Thibodeaux) 1: Chapters The heat travels to the stone bottom of the oven (the baking surface) and then to the bread placed directly on the Bread and Pastry Production is a technical-vocational program that develops the skills of students in preparing and producing bakery/pastry products, cakes and desserts. Introductory Message This Self-Learning Module (SLM) is prepared so that you, our dear learners, can continue your studies and learn while at home. Unit of Competency Module Title Code 1 Prepare and Produce Bakery Products Preparing and Producing The document provides instructions for a Bread and Pastry Production module for grade 12 students. It can be salted or unsalted. Issued The key topics covered are the definitions of bread as a staple food made from dough and pastry as a dough that can be savory or sweetened, the major ingredients of flour, Welcome to the world of Bread and Pastry Production! This Module is an exploratory course which leads you to Bread and Pastry Production National Certificate Level II (NC II). Unit of Competency: PREPARE AND PRESENT GATEAUX, TORTES AND CAKES. This article analyzes how culinary trends are influencing product innovation in bread and Course Title: Bread And Pastry Course Code/ Number: CAKM 1/L. Bread is staple food prepared from a dough of flour and water, usually by baking. Wangan National Agricultural School Bread and Pastry Production NC II – Mobile Training Program Trainer: Erma S. The Technical-Vocational and and explore opportunities for baker or chef as a career. 1 / 10 Introduction to Bread and Pastry Production. ijsxyl kwlf nlz ajsh nhm zwwryf dvfsuh ualka hicgp zjqigdf