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Bread and Pastry Production Multimedia Toolkit e-Training Workshop. Journal of Culinary Science & Technology: Vol. Approved learner's manual by the DepEd in 2016. Read more. COURSE FEATURES The world of bread making is something special. Pastry brush – is used in greasing pans or surface of pastries and breads. 16.) Every client is important to us, so we're giving you a $5 bonus. Bread and Pastry Production NC II SELF - ASSESSMENT GUIDE QUALIFICATION: BREAD AND PASTRY PRODUCTION NC II Certificate of Competency 3: CAKE MAKING Units of Competency Covered: Prepare and present gateaux, tortes and cakes Present desserts Instruction: Read each of the questions in the left-hand column of the chart. • Begin... Use LEFT and RIGHT arrow keys to navigate between flashcards; Use UP and DOWN arrow keys to flip the card; What is the difference between the two kinds of shortening? Lesson 4: Legal and Illegal Substance. 2. Xanthan gum adds structure to a flour. 100% average accuracy. Buttermilk is slightly tangy. Nonstick pans absorb heat. This fabric prevents dough from rising and touching each other. It reacts with acids like buttermilk, vinegar, lemon juice, or yogurt. privacy policy The module is intended for grade 9/10 students on Bread and Pastry Production. by ChristyMarieRivas, For savoury options, the Melton Mowbray pork pie and the Cornish pasty are the most well-known, both now owning protected food status due to their culinary heritage. 28. 1. 1/2 cup chopped & toasted whole almonds 18. The basis of the operation is to mix flour with other ingredients, for example, water, fat, salt and some source of aeration followed by baking. As long ago as 2,000 BC the Egyptians knew how to make fermented bread. what two ingredients are being creamed together in the creaming method, ingridents and diff temps and adding liquids to fats, thin pancakes that can be used for savory food, mixed wrong , fat not blended properly , too much bottom heat, do you want a lot of gluten devoplment in quick breads, what might happen to an over mixed muffin, toughness , dry , air , tunneling , and can bake irregurlary, what type of flour has the highest protein level, what are the functions of sugar in baking, taste , color , preserving , liquid , moisture, leaving , binding , fat , tenderizer , flavor, liquid sugar like honey , syrup , molacess, all sugar is horoscopic what dose that mean, control the yeast growth and helps it strengthen the gluten a bit, what makes a cookie spread too much when u bake it, overmixing it , too much fat , heat too low , over creaming, yeast , temp of the air around it , and time. Question 1 . When it consumes sugar, it produces ethanol and carbon dioxide. This is a sign that the dough was properly kneaded and had enough time to rise! A basic yeast bread needs nothing more than four ingredients: yeast, flour, water and salt. Copyright © 2020 InfoSpace Holdings, LLC, a System1 Company. Can you substitute on shortening for the other? With some practice and patience, you can bake delicious loaves of bread in the comfort of your own kitchen. It's best to use a natural fabric, such as linen. Developed by Le Cordon Bleu Paris, the Boulangerie Diploma trains future professionals and entrepreneurs in essential boulangerie techniques, as well as new trends in the field.. (2013). The luxurious and joyful art of pastry baking became a sensation throughout Europe and the whole world. 5 Min, 6 Minute Quiz 1 times. Eggs, however, are useful for adding flavor and texture to a bread recipe. And how do you use a proper noun? Self-rising flour already contains salt and baking powder, a leavening agent. It all comes down to understanding (and remembering) different techniques, tools, and ingredients. When you leave it to ferment, wild yeast in the flour and air will grow in the starter. Creaming and rub-in 13.List three products made from choux pastry. This is caused by gases released by yeast and steam released from liquid. Introducing Cram Folders! 3 65 Super Easy Finger Foods to Make for Any Party From chips and dip to one-bite apps, finger foods are the perfect way to kick off a party. The ingredients include; two large eggs, one-fourth cup of butter, one cup of sugar, one teaspoon of vanilla, one fourth teaspoon of baking powder, one third... On the other hand, if you will add high-fat flavorings like nuts or chocolates, you need to lessen your cream and add more milk. 1 cooking sp... Place the cakes into the oven to cook for 30-35 minutes, but every 10 minutes you will need to rotate the cakes. Food community, recipes, kitchen & home products, and cooking contests. One method is to place a pan of water on the bottom shelf of your oven; the steam will rise as your bread bakes. Module 5 -Week 5 and 6: Decorate and Present Bakery Products and Ways to Present Bakery Products. ½ tsp. PASTRY TIP: - Is a pointed metal or plastic tube connected to the opening of the pastry and is used to form desired designs. You should only use it when the recipes requires it! So go make yourself a sandwich and test how much you know about the bread you're eating by taking this quiz! 56-65. To do it, use your fingers to stretch the dough into a thin membrane. Level: Advanced. This reaction produces carbon dioxide bubbles. 11, Creativity and Innovation in Haute Cuisine, pp. This Module is an exploratory course which leads you to Bread and Pastry Production National Certificate Level II ( NC II)1 . What is an octane rating? Whether you're using active dry yeast or instant yeast, all types of commercial yeast will go dormant at 40 degrees Fahrenheit. A bench knife is also known as a bench scraper, pastry scraper, or dough cutter. Introducing Cram Folders! It’s simple, yet complicated. Frosting Our award-winning website offers reliable, easy-to-understand explanations about how the world works. This chemical reaction makes bread dough rise and increase in size! Dec. 2014. 5.Could you name two pastry dishes? If you buy American "pastry/cake" vs. "all-purpose" vs. "bread flour" vs. "high-gluten", a lot of the difference will often be due to the precise type of wheat used. It’s a great way to test your knowledge and skills, whether you’re a newbie or a pro! It covers 4 common competencies that ... 20 Questions Show answers. Ingredients List two mixing methods for making short paste. In French, the word "couche" means layer. BREAD AND PASTRY PRODUCTION NC II K to 12 – Technology and Livelihood Education 2 2 Welcome to the world of Bread and Pastry Production! Pastry Sampler, specializing in over 325 different pastry tips and tubes with baking helpers and recipes to get the baking and cake decorating job done. 1 cup sugar The Bread Baking Pastry Industry . 1.Do you prefer sweet or savoury pastry dishes? Pastry tip- is a pointed metal or plastic tube connected to the opening of the pastry and is used to form desired designs. Many gluten-free flours already contain xanthan gum, but you can also buy it on its own. BREAD AND PASTRY PRODUCTION NC II Page No. Be careful, though — if the water is too hot, it can kill the yeast and the dough won't rise. The result is a delicious and crispy brown crust. Cake & Pastry Quiz. History of bread production . It's often eaten with olive oil or used in sandwiches. To reactivate active dry yeast, add warm water that has reached 110 degrees Fahrenheit. 7 Min. SURVEY . Stir until well blended and smooth, then strain. We weren't able to detect the audio language on your flashcards. There's enough sugar in flour to feed the yeast, so it's OK if your recipe doesn't call for added sugar. The reaction is the reason why breads have crusts! With an additional 19 professionally written interview answer examples. ground cinnamon 3.Do you consider pastry dishes to be healthy? Many types of breads can be baked in a boule shape. Prepare a variety of fillings and coating/icing, glazes and decoration for It develops the gluten in the flour, which helps the dough rise properly. 100% Money-Back. Let’s Develop: BAKING TOOLS AND EQUIPMENT AND THEIR USES ... 5 . This doesn’t mean that it’s impossible to make bread at home however. Fun, Specialty, Life Skills. If it doesn't break, it's ready for the next step. Cold water won't "wake up" the yeast. This describes the flat oval shape of sliced ciabatta bread. In baked goods, baking powder is used as a leavening agent. 27. As of Dec 27 20. 1.Do you prefer sweet or savoury pastry dishes? TRSBPP209-0510 1 Bread and Pastry Production NC II SELF - ASSESSMENT GUIDE Qualification: BREAD AND PASTRY PRODUCTION NC II Project – Based Assessment Title: PERFORM BREAD AND PASTRY PRODUCTION Units of Competency Covered: Prepare and produce bakery products Prepare and produce pastry products Prepare and present gateaux, tortes and cakes Prepare and display petits fours … Sodium bicarbonate is baking soda. Brioche is a type of French bread that is soft, fluffy, and pale yellow. Lectures: 2. In some cases (especially all-purpose), the flour can actually be a blend of multiple wheat types. Identify different mixing techniques of batter and dough. PASTRY BRUSH: - Is used in greasing pans or surface of pastries and breads. These questions will cover everything from special bread making terms to the function of specific ingredients. Ungraded . The Maillard reaction is a reaction between amino acids (from protein) and sugars. When bread bakes, gluten traps the carbon dioxide released by the yeast. This Module is an exploratory course which leads you to Bread and Pastry Production National Certificate Level II ( NC II)1 . Yet, the actual process of baking bread is the furthest thing from easy! Bread and Pastry Production NC II SELF - ASSESSMENT GUIDE QUALIFICATION: BREAD AND PASTRY PRODUCTION NC II Certificate of Competency 3: CAKE MAKING Units of Competency Covered: Prepare and present gateaux, tortes and cakes Present desserts Instruction: Read each of the questions in the left-hand column of the chart. 1 cup confectioners’ sugar The basic trends in bread, bakery, and pastry innovation are related to health, pleasure, and convenience. Procedure No forks or spoons required, just easy-to-pick-up party foods, so you can clean up in no time.Read More The module is intended for grade 9/10 studen ts on Bread and Pastry Production. 30 seconds . 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. Please upgrade to Cram Premium to create hundreds of folders! 1/8 tsp salt Answer each of the questions below by clicking on the appropriate option. Pastry Sampler, specializing in over 325 different pastry tips and tubes with baking helpers and recipes to get the baking and cake decorating job done. We'll bring you back here when you are done. We send trivia questions and personality tests every week to your inbox. BREAD AND PASTRY PRODUCTION NC II K to 12 – Technology and Livelihood Education 2 2 Welcome to the world of Bread and Pastry Production! To enhance the appearance of your bread, use an egg wash. You can mix the whole egg, yolk, or white with milk or water. This gives bread strength and structure. Bread and Pastry Production Learner's Module; Modules prepared by Tech-Voc Unit of DepEd for tech-voc schools: Module 1 - Preparing Sandwiches Hot and Cold It happens in the presence of heat. 10th - 12th grade. 4.In a pastry dish containing fruit, what would be your favourite ingredient out of the following - Apple Raspberry Strawberry Peach other…please specify. Do you know the point of punching bread dough? ASS1 G7: Bread and Pastry Production . Sugar adds flavor, color, and moisture, but doesn't leaven dough. PREPARING AND PRODUCING PASTRY PRODUCTS Date Developed: November 9,2015 Document No. After going through this module, you are expected to: TLE_HEBP9 -12PB -Ia-f-1 1. Create your first order and see for yourself - our service is working fine! Page 1 of 91 CBLM Bread and Pastry Production NCII “Prepare and Produce Bakery Products ” Date Developed: April 2017 Date Revised: May 2017 Document No. Sourdough starter is a leavening agent. 8231 Exploration of Baking and Pastry Arts 6 8324 Introduction to Baking and Pastry Arts 6 8338 Quick Breads, Cookies, Doughnuts, and Pies 6 8339 Yeast-Dough Products 6 8358 Cakes, Fillings, Icings, and Decorations 6 8359 Tarts and Special Pastries 6 8374 Modern and Classic Desserts, and Plating Techniques 7 8375 Advanced Bread Products 7 How much do you know about dinosaurs? Afterward, the dough will rise again, but not as much as the first time. When used in bread, it improves flavor and texture. However, fresh yeast also has a short shelf life of less than two weeks. BREAD AND PASTRY PRODUCTION NC II Page No. what do u do with pastry cream when its done, what kind of pan do u avoid using when making pastry cream, audio not yet available for this language, {"cdnAssetsUrl":"","site_dot_caption":"Cram.com","premium_user":false,"premium_set":false,"payreferer":"clone_set","payreferer_set_title":"Baking and pastry Final Exam","payreferer_url":"\/flashcards\/copy\/baking-and-pastry-final-exam-5320489","isGuest":true,"ga_id":"UA-272909-1","facebook":{"clientId":"363499237066029","version":"v2.9","language":"en_US"}}. As ethanol and carbon dioxide are released, air pockets form in the dough. raquiperl. This allows them to get more air and food. Baking powder and yeast are leavening agents because they release carbon dioxide, which creates air bubbles in the dough. Edit. Our online baking trivia quizzes can be adapted to suit your requirements for taking some of the top baking quizzes. For pastry, use the same type of flour that would be used for making bread. 17. Describe each mixing techniques of batter and dough in preparing bakery product. 0. View Bread and Pastry Research Papers on Academia.edu for free. ground cinnamon Frosting 1 cup confectioners’ sugar 4 ounces cream cheese ½ tsp. BREAD AND PASTRY. Question 1 Which of the following flours is commonly used for a flaky pie crust? It also tastes rich and slightly sweet, thanks its high content of eggs and butter. You can make it at home by mixing 1 tablespoon of lemon juice or vinegar with 1 cup milk. Sometimes we explain how stuff works, other times, we ask you, but we’re always exploring in the name of fun! Compared to other types of yeast, it has more leavening power. 3 egg whites Find out how you can intelligently organize your Flashcards. Sometimes, people also score bread to add a decorative touch. 3. Gluten is the protein found in wheat. The term describes the shape of the bread. Enroll course. 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. DRAFT. This causes bread to bake quickly! Average score for this quiz is 6 / 10.Difficulty: Average.Played 3,978 times. Who knows, you might even learn some new facts along the way. 29. Practice 30 Pastry Chef Interview Questions with professional interview answer examples with advice on how to answer each question. Enrolled: 68 students. Learn some new facts along the way to test your knowledge and skills, whether you 're by. Recipe does n't leaven dough knife is also known as the first 10 to minutes. '' the yeast, it improves flavor and texture to create hundreds of!... The next step sliced ciabatta bread especially all-purpose ), the word `` couche means... 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