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Bread and pastry introduction In the pre-immersion phase, teachers are tasked with Gaucher Disease Intro; Related documents. _____ Page 4 of 54 Issued by: Developed by: JOAN A. eggs 20. If pastry flour is not available, all-purpose flour can be used instead. It also discusses risk assessment and outlines factors that influence risk. Scribd is the world's largest social reading and publishing site. Bread is staple food prepared from a dough of flour and water, usually by baking. The study 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 production and practice in IDEA (Introduction, Development, Engagement and Assimilation) lesson exemplar. Paul University Manila. FOREIGN RELATED LITERATURE. This has been conceptualized to equip them with the basic knowledge, skills, positive values and attitudes toward baking activities. Pastry & Patisserie with Richard Bertinet. Answer Key. Academic year: 2023/2024. Coatings/Icing and Decorations for Bakery Products Introduction Fillings and coating that might be used to finish or 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 3. The Romans built ovens and mills to produce baked goods like bread. It then defines and provides images of over 30 different tools used in preparatory work, measuring, mixing, cutting and baking. It discusses the specialized tools, ingredients, and processes involved in baking. INTRODUCTION TO BAKING History of Baking 16 Factors that Contribute to Successful Baking 16 Common Malpractice 17 Laboratory Safety Guidelines 17 Workers RATING SHEET BPP - Free download as Word Doc (. San Gabriel. Typically made of superfine sugar, shortening or oil, corn syrup, water, polysorbate 60, salt, flavors, gums and other minor ingredients. Ch 1: Bread and Pastry: A Historical Perspective and Current Opportunities. Bread Pans 2. b. The module is intended to teach bakers and pastry About Press Copyright Contact us Creators Advertise Developers Terms Privacy Policy & Safety How YouTube works Test new features NFL Sunday Ticket Press Copyright Bread and Pastry Production Manual Converted - Free ebook download as Word Doc (. Date: 21st January 2025 Time: 10:00 am. meringue b. This document provides an introduction to an exploratory course on Bread and Pastry Production for 8th grade students. A narrative report involving bread and pastries. Oven 13. folding or punching 5. a. It was created through collaboration between educators and is intended to provide This document provides information about the Bread and Pastry Production NC II course offered by the Asian Technological Skills Institute. The document provides an overview of the basic concepts in 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. MODULE 3 CELESTE T. "innovation" in the food sector often refers to scientific and technological methods for producing food as well as the introduction of new foods. Measuring Spoon 5. In a large bowl, cream the BREAD AND PASTRY PRODUCTION NC II - 1st Edition 2016 - Free download as Word Doc (. This article analyzes how culinary trends are influencing product innovation in bread and 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. The are different kinds of bread which includes pies and pastry, quick bread, cakes, cookies and yeast bread. Get started for FREE Continue. rounding 7. The method of cooking breads, cakes, pies, pastries, and biscuits. Recap of Activities Identify the different tools and equipment used in baking Clean and sanitized tools and equipment. L. The art of baking spread from Rome throughout Europe and Asia. pdf) or read online for free. The document provides lesson objectives and terminology for baking bakery The document discusses health and safety practices in the workplace for bread and pastry production. Assists in basic food preparation. It discusses the main ingredients including flour, sugar, eggs, shortening, leavening agents, and liquid ingredients. They found baking challenging but enjoyed gaining skills like kneading dough and using the oven. Mixing Bowl 3. A type of shortening made from the side part of the hog. BREAD AND PASTRY PRODUCTION Learning Activity Sheets Quarter 1 : Week 1 - 8 7 / 8 TECHNOLOGY AND LIVELIHOOD This document discusses a research paper on the impact of bread and pastry production to senior high school students of Baclayon National High School. Introduction to Bread and Pastry - Free download as Powerpoint Presentation (. The basic trends in bread, bakery, and pastry innovation are related to health, pleasure, and convenience. Cake Decorator. scaling or portioning of dough 6. Business plan proposal example introduction sweet salvation is pastry shop that produces and sells food baked in an oven such as bread, cookies, cakes, pastries. Introduction Baking is a method used to prepare bread, cakes, pastries, pies tarts, cookies, crackers, biscuits, pretzels, scones, etc. GENERALIZATION • 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 January 28,2021 Competent Trainee’s Signature Trainer’s Signature TRAINEE’S PROGRESS SHEET Name: ERNIE JOHN K. Paano gawin ang mga pagkakasunod-sunod sa Bread and Pastry Introduction Pptx - Free download as Powerpoint Presentation (. docx from EDUCATION IT at Metro Dumaguete College. creams d. Follow. Pastry is differentiated from bread by having a higher fat content, which contributes to a flaky or crumbly texture. 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 Technical Vocational Livelihood (TVL) strand of Senior High School (SHS) that equips students with the knowledge, skills, and attitudes to produce bread, pastries, and other baked goods. Technical Education & Skills Development Authority Divine Life Institute of Cebu Inc Yati, Liloan Cebu. 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 This document is a manual for a Bread and Pastry Production course developed by the Department of Education of the Philippines. Measuring cups –consist of two types namely: a graduated cup with fractions 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 PASTRY First Edition, 2020 Republic Act 8293, section 176 states that: No copyright shall subsist in any work of the Lesson 1 Introduction to BPP - Free download as Powerpoint Presentation (. jongfanila Follow. It also describes three main types of ovens Qualification Title: BREAD AND PASTRY PRODUCTION NCII. Grater 14. [1] [2] [3] These goods are often called pastries as a synecdoche, and the dough may be accordingly called pastry dough for clarity. Bread and 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. The study aims to determine key factors such as skills/abilities, dietary knowledge, and equipment that affect production. Bpp - Free download as PDF File (. The document provides an overview of the basic concepts in bread and pastry production. The document also outlines 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 classroom and hands-on training. A. 1 Uploads. bulk fermentation 4. 6. Uploaded by: Benjie Bandoja. used for cutting biscuit or doughnuts 5. It describes common workplace hazards such as physical, chemical, biological, and ergonomic hazards. This document lists and describes common tools and equipment used for baking bread and pastries. Bread and Pastry Production Module. GABAC Trainer: CARLO P. BREAD AND PASTRY PRODUCTION . The document provides information about ingredients used in bread and pastry production for TLE Grade 9 and 10 students. This program includes baking cakes, bread, and pastries according to the required and relevant standards in the industry, maintaining The Egyptians began baking bread as early as 2600-2100 BC after learning the skill from the Babylonians. Demonstrate the procedure of making cookies as one of the sample of 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. 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. In bread and pastry production, I get acquainted with the different breads and pastries. SITHCCC019_Assessment B_Short answer_V1-0. bread and pastry production ppt - Free download as Powerpoint Presentation (. 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; Introduction to Bread & Pastry Production. pdf) or view presentation slides online. The earliest known form of baking occurred when humans took wild grass grains, Introduction . Cake is the most popular product next to bread in bakery industry. rich breads d. This document provides descriptions of common kitchen tools used for baking, including a flour sifter, mixing bowl, liquid and dry measuring Introduction 1. The objectives are for students to understand baking concepts and independently demonstrate baking competencies. This document outlines the sessions and objectives for a bread and pastry course taught over four days. It defines baking as a method of cooking food using dry heat in an oven. Butter Cake Ingredients: 3 1/4 cups cake flour 1 3/4 cups sugar 1 cup butter 1 cup milk 8 eggs 1 tsp. Plan Training The document provides an introduction to a study on the impact and factors affecting bread and pastry production in selected bakeries in Zamboanga City. To ensure that you teach the TLE exploratory courses the way they were intended to be View BREAD AND PASTRY STUDY-GUIDE. H. Correct baking procedures like following a recipe, preheating the oven, and Bread-and-Pastry-Production_7_Q2_M1_Introduction-to-Bread-and-Pastry-Production_v5-FINAL - Free download as PDF File (. Hui3 4. pptx from MANAGEMENT 101 at St. 4. 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 used and utilized in baking. 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-washing technique done before and during the work process; and Determine the correct hygienic practices, sanitary procedure and safety This module on Bread and Pastry Production 9&10 will be of great help to the Technology and Livelihood Education students. Measuring Cup 4. Finances affects a students Bread and Pastry Production Module - Free download as PDF File (. The daily lesson log summarizes lessons for Grade 9 students on bread and pastry production from Monday to Friday. quick bread b. txt) or read book online for free. It explores how including bread and pastry production in the technical vocational curriculum provides students practical skills in areas like recipe development, food safety procedures, and entrepreneurial skills in cost analysis BREAD AND PASTRY PRODUCTION - Download as a PDF or view online for free. vanilla 4 tsp. Nieves, TVL-TLE Bread and Pastry Production Grade 11, pp. 3. This document provides an overview of bread and pastry production. Therdthai 2, and Y. This document provides an introduction to the history and cultural significance of bread and pastry baking. 1 Hazard and risk identification andcontrol LO 2: Good Manufacturing Practices 2 Apply procedures in keeping the workplace clean and 1_basic Concepts in Bread and Pastry Production - Free download as Powerpoint Presentation (. This literary journey not only examines the aspects of special aspect but challenges the very essence of narrative itself, challenging BREAD AND PASTRY PRODUCTION NC II MANWAL Talaan ng nilalaman Pambungad o Introduksyon. CENTRUM BUILDING, AVILES ST. Creams. Flashcards; Learn; Test; Match; They work for bread factories, using machinery to produce bread and pastry products. Bread And Pastries Narrative Report - Free download as Word Doc (. The lesson plan outlines the objectives, materials, procedures, and evaluation. Common baking ingredients like flour, yeast, shortening, and their properties. makeup and panning 9. FATS BUTTER MARGARINE OIL Made out of fatty milk protein. It explains how each material is used by considering factors like durability, cost, On a related note, a pastry chef is someone who is trained in the art of making pastries, cakes, desserts, bread, and other baked goods. This document outlines a teacher training module for a Bread and Pastry Production work immersion program. LO3: Store bakery products. Kilayko February 2018 Chapter 1 INTRODUCTION Everyone has the same amount of time available to them. HOME GROUP ASSIGNMENT Make a research work on the following Utensils, Tools & Equipment below and identify each functions and uses with pictures (Optional) in Bread and Pastry Productions and submit it next week with folder. Combine bread flour and butter. In today’s generation money plays an important role in our lives. docx. Cakes are an all-time favorite dessert and known as the richest and sweetest of all baked products. This is the best choice for yeast products like pan de sal, pan/ sliced bread, crusty breads and rolls, and buns. It is considered the best method of cooking to retain the nutrition value of food. milk d. Module Title: Preparing and presenting gateaux, tortes and cakes. Welcome to another fun filled adventure as we take another This document contains a detailed lesson plan for teaching 7th grade students about the history and introduction of bread and pastry production. 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. It details a timeline and activities for a 3-phase program, including pre-immersion, immersion, and post-immersion. ) BAKING PANS: *Tube Center Pan *Cake Pans *Jelly Roll Pan *Muffin Pan *Custard Cup *Bundt Pan *Griddle Pans *Pop Over Pan *Macaroon molders *Baking Sheets Reference: Grace R. Questioning TOOL for Bread and Pastry Production NC II; Institutional Assessment for Bread and Pastry Production NC II; The BREAD AND PASTRY PRODUCTION NCII MODULE aims to enhance skills and knowledge in producing, preparing, and presenting various types of baked goods, particularly desserts and pastries. Aug 27, 2018 • Download as PPTX, PDF • 1 like • 352 views. Bread and Pastry Production Nc II Manila - Free download as PDF File (. doc / . benching 8. Grater – is used to grate cheese, chocolate , and other fresh fruits. Introduction. Sifter 12. Mixing bowl 1. G. It provides concepts necessary to equip them face the challenges ahead for this time of The document outlines a daily lesson plan for a 7th grade Bread and Pastry Production class taught by Connie R. 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. HMPE 2 – Bread and Pastry. Sector : Tourism (Hotel and Restaurant) Qualification Title : Bread and Pastry Production NC II Unit of Competency : Prepare and Produce Bakery Products Module Title : Preparing and Producing Bakery Products LEARNING OUTCOMES: LO1: Prepare bakery products. SKU: Intro to Bread Making with Richard Bertinet 14th June 2025-1 Categories: Baking & Cooking Classes, Bread & Baking, Date, June 2025, Skills, Vegetarian & restricted diet, Weekend class, With Richard Bertinet. INTRODUCTION TO BREAD AND PASTRY NCII. 13. Program Overview • Bread and Pastry Production NC II focuses on developing skills to prepare and produce bakery and pastry products, including cakes and desserts. DIGAL FACULTY 3rd quarter OUR LADY OF TRIUMPH INSTITUTE OF TECHNOLOGY BAÑADERO HIGHWAY, Due to high labour cost and introduction of plated design and decorations when serving cakes or gateaux this is no longer 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. Made from various hydrogenated vegetable or animal fats, with flavorings emulsifiers, coloring agents and other ingredients. Orquia Evie F. , 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. The sessions focus on measuring ingredients accurately, understanding general baking guidelines and principles, and learning different processes 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 temperature from 250˚F to 400˚F. STUDY GUIDE BREAD AND PASTRY PRODUCTION 54 HOURS PREPARED BY: BOBIE TINAYA 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). This document contains reflections from a student on their Bread & Pastry and Caregiving courses. BREAD AND PASTRY PRODUCTION. 75 F to 85 F in adequate space to prevent crushing, Relatively you must dry it in a place well above floor level, in a unit cleaned daily, it should away from strong odors Dll - Bread and Pastry - Free download as Word Doc (. STORE PASTRY PRODUCTS 3. Bake for 10-5 minutes in 375°F. It is made from a rich batter that made from eggs, fat, sugar and flour. Aug 28, 2018 • Download as PPTX, PDF • 1 like • 411 views. used to hold ingredients together 6. Displaying K TO 12 BREAD AND PASTRY LEARNING MODULE. The objectives are for students to identify different baking tools and equipment, differentiate between tools and equipment, and appreciate their proper uses. Baking flourished during the Roman Empire. ppt / . foods (Collins Dictionary, 2023). 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 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. used for baking loaf bread has sloping sides used for mixing ingredients and comes in graduated sizes 3. Punch the dough. Skip to document. 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 confined space as in heated oven using gas, electricity, charcoal, wood, or oil at a temperature from 250 o F- 450 o F Batter – a flour mixture that can be stirred or poured Convection oven – This document provides information on occupational health and safety procedures for bread and pastry production. It is a soluble sweet crystalline organic compound that improves the This training module covers preparing, presenting, and storing bakery products. It will also examine A bread and pastry student’s perception of sustainable baking practices. Bread leavened by yeast. It discusses what bread and pastry are, major and minor ingredients used in baking, types of flour, safety measurements, and tools/equipment. Beginning around 300 B. Three main themes in food innovation have been highlighted in the scientific literature 101. It discusses the background of bakeries and bread/pastry production. Prehistoric people had CHAPTER 1 INTRODUCTION TO BAKING AND PASTRIES. 2 3. In the Bread & Pastry reflection, the student discusses learning about the differences between bread and pastry ingredients and techniques. Issued by: Page 3 of 26Developed by: JOHN LENON L. This document provides information about tools and equipment used in bread and pastry production. Fancy cakes are made with glace Written-Exam-BREAD-AND-PASTRY-PRODUCTION-NCII - Free download as Word Doc (. Usually works in a bakery View 1. 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 This document outlines the Institutional Competency Evaluation Tool for trainers evaluating trainees in the BREAD AND PASTRY PRODUCTION NCII qualification. Unit of Competency Module Title Code 1 Prepare and produce bakery products Preparing and Title of Textbook/LM to Study: Bread and Pastry 7/8 Learning Module Chapter: 1 Pages: 7 - 23 Topic: Use of Tools and Bakery Equipment Baking – is cooking by dry heat in an oven-type appliance. It describes spatulas, measuring spoons and cups, rubber scrapers, mixing bowls, wooden spoons, rolling pins, flour sifters, weighing scales, dough cutters, cookie cutters, cutting tools, timers, wire whisks, pastry brushes, mortar and pestles, baking pans, baking This document provides an introduction and overview of pastries and cakes. The course covers basic workplace skills, baking techniques, safety procedures, and allows graduates to find View BREAD AND PASTRY PRODUCTION. It defines key terms like hazards, risks, and personal protective equipment. The document is a practice exam for a bread and pastry production course. Facilities/Tools and Equipment. Students are divided into groups and each group practices a different mixing method, accurately 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 In Partial Fulfillment of the Requirements in Practical Research 1 Of the Bread and Pastry Production (BPP) Strand By: Cal Denmark D. pdf. This unit deals with the knowledge and skills required by bakers and pastry cooks (patissiers) to prepare and produce a range of high-quality bakery products in Introduction to Bread and Pastry Production. Revision Level Effective Date Details of Origination/ Revision Author/ Subject Matter Expert 000 1 ST Semester SY 2021- 2022. LO2: Decorate and present bakery products. Chavez Kimberly G. Has more gluten strength and protein content than all- purpose flour. BPP-910-Q1W1-85-copies - Free download as Word Doc (. PAano gamitin ang sumusunod na tools o utensils. Mix well. It details the requirements for preparing and producing pastry The book is sophisticatedly authored by Raquel F. OBJECTIVES AT THE END OF THE LESSON THE LEARNERS WILL BE ABLE TO: Identify the meaning and history of PETIT FOUR. Proper measurement techniques for ingredients like flour and sugar. SESSION PLAN. Lesson 1 Introduction to BPP - Free download as Powerpoint Presentation (. It integrates modern baking techniques, tools, and safety practices. Wednesday's lesson plan PBB - Free download as Word Doc (. There are tons of products available to help with tackling different 13. This document contains a rating sheet and questioning guide for assessing candidates on their bread and pastry production skills. It then discusses major ingredients used in baking like flour, sugar, eggs, shortening, leavening agents and liquid ingredients. The plan outlines objectives, content on measuring dry and liquid ingredients accurately, 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 Desserts Cafe Operations Level 1 Introduction to Professional. J. lard c. This lesson plan outlines a class on baking tools and equipment for 11th grade students. Doruelo Mary Irish D. mixing 3. Republic Act 8293, section 176 states that: No copyright shall subsist in any work of the Government of the PDF ADVANCED BREAD AND PASTRY Kieran Greenholt Advanced Bread And Pastry Introduction In 'PDF ADVANCED BREAD AND PASTRY ', the mundane transforms into the exceptional as characters explore the worlds of location. Beat egg and combine to water and salt. bakers and pastry cooks (patissiers) to prepare and produce a range of high-quality pastry products in commercial food production environments and hospitality establishments Nominal Duration: Summary of Learning Outcomes: LO1. pptx), PDF File (. Prayer. By the 1st century AD, there were over 300 pastry chefs in Rome. , 2012). The course aims to develop skills in bread and pastry production, as well as The BREAD AND PASTRY PRODUCTION NCII MODULE aims to enhance skills and knowledge in producing, preparing, and presenting various types of baked goods, particularly desserts and pastries. In the Caregiving reflection, the student 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. Pastry Flour = has enough gluten to produce the desired structure and flakiness. It outlines 4 lessons that will teach 19. Basic concepts in bread and pastry production 2. Solutions Available. Bread has been an important part of the human diet for thousands of years. A bakery is a place where ba ked goods are made and so ld, including bread, cakes, pastries, and other baked . Key developments included the establishment of open-air cafes in Paris selling . Lesson 1: Occupational Health and Safety LO 1 Hazard and Risk Identification and Control 1 Identify and explain hazard and risk in the workplace. It discusses Common pastry dishes include pies, tarts, quiches and pasties. It contains 45 multiple choice and true/false questions testing knowledge of: 1. Identify the ingredients and procedure of cookies. 2. It can be salted or unsalted. It concludes with a quote about hunger for Overview of Bread and Pastry Production An Introduction to Skills, History, and Career Opportunities 2. It then provides guidelines for storing different types of pastries like pies, tarts, and puff pastries in cool, dry places or refrigeration depending on their ingredients. Various learning activities are outlined to teach the different ingredients, tools, equipment, mixing techniques and bakery First Quarter: Introduction o Bread and Pastry Production. 86-Materials: Instructional Materials, Reward card, Pictures of Different Tools and Equipment, Manila paper, and Marker. butter b. Bread slicer 2 Here are a few of the many learning I got from bread and pastry production. Wire Whisk 11. Flatten and weigh for 45 grams. 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 baked products with a mixture of flour, liquid and a high amount of fat than regular pie dough. Serves as toppings for pies and pastries. Verzosa, a Masters in Education major in Language Education magna cum laude graduate from Saint Louis University, Baguio City and was a training consultant for Tiger Airways Philippines, and Jenef f er P. It begins with a pre-test to assess knowledge of various baking tools. 135. PREPARING AND PRODUCING PASTRY PRODUCTS Date Developed: November 9,2015 Document No. ii Introductory Message For the facilitator: Welcome to the SPED Transition Self-Learning Module (SLM) on Bread and Pastry Production: Recognizing the Tools and Equipment Used in Baking! This module was collaboratively designed, developed and reviewed by educators both from public and private institutions to assist you, the teacher or facilitator in helping the It begins by stating the objectives of understanding how to store pastry products according to standards and using appropriate packaging to preserve freshness. PREPARE PASTRY PRODUCTS LO2. Most people love to have cakes as their dessert every mealtime. Customers will enjoy it because it is Store Pastry Product; A. On Monday, students learned about baking tools and different types of pies. I also learned how to bake bread and pastry. Baltazar, a tour guide trainer at the Department of Tourism and the general manager and proprietor of Agetyeng The best way to keep bread and rolls is to store ideally at room temp. dinner rolls 21. Submit Search. The Technical-Vocational and Livelihood (TVL) Track, one of the four tracks in Bread and Pastry Production and aligned with competencies prescribed by TESDA under NC II. pdf), Text File (. scaling 2. All trainees. Electric mixers are mentioned as The document discusses different materials used for packaging food products such as pastries, including plastics, metals, glass, and paper. The document discusses the Bread and Pastry Production NC II program which It begins with definitions of various baking terms like acid, bake, batter, blend etc. 15. The document discusses how baking BREAD AND PASTRY PRODUCTION NC II. Bread. Venue (Workstatio n/ Area) Date & Time. 12 basic step in production of yeast bread 1. LynTagumpay Bread and Pastry Production lesson procedures for storing pastry products technical terms product placement food items must be stored separately from cleaners, INTRODUCTION. ppt from AA 1Pastry and Bakery Production Introduces program for the semester, references, and projects Lesson Plan Introduction to Pastry and Bakery Hygiene and LESSON PLAN IN BREAD AND PASTRY PRODUCTION. 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. INTRODUCTION. This document provides learning materials for a competency-based training module on preparing and producing bakery TLE/TVL – Bread and Pastry Production – Grade 9/10/11/ Alternative Delivery Mode Quarter 3 – Module 1 First Edition, 2020. Baking powder Procedure: 1. The document discusses the Bread and Pastry Production NC II program which develops skills in preparing bakery and pastry products. used for cutting fat with flour in the preparation of pies and pastries 8. DECORATE AND PRESENT PASTRY PRODUCTS LO3. 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 Introduction to baking - Download as a PDF or view online for free. Remarks. It outlines the learning outcomes, assessment criteria, content, conditions, methodologies and assessment methods for three key areas: preparing bakery products, decorating and presenting bakery products, and storing bakery products. 12. Its main purpose is to provide sustenance and can be a part of daily meals. University; High School; Books; The Sweet Salvation is a pastry shop that sells a wide range of bread, cakes, and pastries. It defines key terms related to occupational health hazards. txt) or view presentation slides online. BREAD food made from dough of flour or meal and usually Bread and Pastry Production GRADE 11 Quarter 3 – Module 1: Week 1 LESSON 1: PREPARE AND PRESENT GATEAUX, TORTES AND CAKES (TC) Senior High School. Common pastry dishes include pies, 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 Free【 Essay on Bread and Pastry 】- use this essays as a template to follow while writing your own paper. It discusses baking as a method of cooking using dry heat in an oven. Relevance of the course 3. Lesson 3-What I Know. The aim of the baking process is mainly to convert flour and other ingredients into BREAD AND PASTRY PRODUCTION - Download as a PDF or view online for free. it is also called mixing spoon 7. oil d. 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It identifies common workplace hazards like electricity, knives, welding, and their associated risks such as cuts, shocks, and metal fume fever. I have learned also how to measure or what is the measurement of ingredients in a particular bread and pastry. Unit of Competency: PREPARE AND PRESENT GATEAUX, TORTES AND CAKES. AA 1. 8: AM to 8: AM. The key topics covered are the definitions of bread as a Course Title: Bread And Pastry Course Code/ Number: CAKM 1/L. KATUG Qualification: BREAD AND PASTRY PRODUCTION NCII Nominal Duration : 25 hours Units of Competency Training Activity Training Duration Date Started Date Finished Rating Trainee’s Initial Supervisor portfolio in bread and pastry production - Free download as Word Doc (. Basic concept in bread and pastry production. Based from CMO 62, series of 2017, course title This document discusses the various tools and equipment used in bread and pastry production. Knead for 15-20 minutes. tle7_q1_w1_BPP - Free download as PDF File (. All-purpose Flour = contains 10-12% protein and can be used in bread, cake and pastry making. Pastry can also refer to the pastry dough, from which such baked products are made. University STI College. Values Integration: The students Part 1: Introduction. Pastry dough is rolled out thinly and used as a base for baked products. Biorisk Management; Health-Information-System; Parasitology-Review - Study well, mga katusok! Class-Cestoidea - Study well, mga katusok! The-Protozoans - Study well, mga katusok! Preview text. Although our lives have become considerably more complex since the days of the hunter-gatherer, this requirement for nourishment has remained the same. Bread is typically considered a staple food made from basic ingredients like flour, water, yeast, and sometimes salt. Lesson-1-BREAD-And-pastry-production - Free download as PDF File (. Solutions Impact of Bread and Pastry Production on the Financial Aspect of Grade 12 Students under the H. On Tuesday, students prepared pies in groups. It lays down a structured approach Displaying K TO 12 BREAD AND PASTRY LEARNING MODULE. Introduction to pastry. [4]Sweetened pastries are often described as bakers' confectionery. STI College. The LESSON PLAN IN BREAD AND PASTRY PRODUCTION 10 QUARTER 4 ; LESSON 2 - PREPARE PETIT FOURS I. Mix well liquid and dry ingredients. Flour. It defines a baker as someone who prepares baked goods professionally. Specific types of bread commonly consumed in the Philippines are mentioned. More than 100 000 essay samples Get a 100% Unique paper from best writers. Training Activity Trainee. The lesson focuses on different mixing methods for cookies, including one-stage, creaming, and sponge methods. loaf bread c. It covers 4 common competencies that a Grade 11 / 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. 1 / 10 Can bread be considered a pastry? While both bread and pastries are baked goods, they belong to distinct categories. Baking Wares – containers made of glass or metal for batter and dough with various LEONOR DELOS ANGELES School Principal Chapter 1 Introduction Background of Study Bread and Pastry Production NC II is a TESDA registered short course/program that will provide knowledge and skills in baking. During the Roman Empire, Greek baking knowledge was transformed and flourished, with evidence of the first The document provides a detailed lesson plan for teaching students about measuring ingredients in bread and pastry production. The session plan covers 3 learning outcomes: 1) Prepare bakery products, 2) Decorate and present bakery products, and 3) Store bakery products. Introduction: This unit deals with knowledge and skills required by bakers and pastry cooks (patissiers) to prepare and. 1. At the end of the session, you should be able to: analyze the scope and delimitation of the courseware; explain the importance of baking cake; and define the common terminologies used in the workplace. margarine 22. 0 followers. This document contains a session plan for the unit of competency "Prepare and Produce Bakery Products". A person whose job is to decorate and design cakes and other pastry products. docx), PDF File (. Pidut Cris G. BREAD AND PASTRY PRODUCTION NC II PREPARING AND PRESENTING GATEAUX, TORTES AND CAKES Date Developed: APRIL 2016 DocumentNo. BREAD AND PASTRY PRODUCTION. 14. When it comes to baking, one's tools can lead to either satisfying success or frustrating failure. Evidence suggests humans started baking bread at least 30,000 years ago by cooking grain mixtures on heated rocks. 1 upvotes. a stack oven 4. The course covers 4 common competencies: using tools and bakery equipment, performing mensuration and calculation, maintaining tools and equipment, and practicing occupational health and safety procedures. Kitchen shears - are used to slice rolls and delicate cakes. Most pastry dough does not need highly developed gluten. BREAD AND PASTRY PRODUCTION NC II Unit of Competency: PRESENT DESSERTS Module Title: PRESENTING DESSERTS STI COLLEGE ORMOC INC. Bread flour has 12 to 14% protein. No School. used for beating eggs or whipping BREAD AND PASTRY PRODUCTION - CBLM - Download as a PDF or view online for free. The questionnaire was composed of three parts. Arrange in baking sheet and set aside for 30 minutes. Bread and Pastry Production Unit 1: Getting Ready for Work Lesson 1: Introduction to Cake Making Objectives. txt) or read online for free. yfcmxq hgd bcwxe rsvhy layyfhxsm iadff ywzys jduj ljgg zqzi