BREAD AND PASTRY PRODUCTION NC II ... What specific kind of competitive advantage is Panera Bread trying to achieve? Spreads or sprinkles toppings on loaves or specialties and places dough in oven, using long-handled paddle (peel). A filling is put inside the pastry and it is baked to get resulting food with crispy coat. 5. • … In the BF method, the mixed dough is left to rise for approximately two hours until it is ready to be divided into loaf size pieces. The objects placed in the foundation deposits were intended to symbolically stabilise and protect the corners and the boundary walls of the temple. 5. It is where the male plug of anpliance is inserted and usually fastenedthe wall or connected in an extensiond. 9. This paper. Covers filling with top crust; places pies in oven; and adjust drafts or thermostatic controls to regulate oven temperatures. Mixes ingredients to form dough or batter by hand or using electric mixer. Cherry Amy Baranggan. 1 Full PDF related to this paper. Students will learn how to mix, mould and bake a Vienna loaf of bread and an assortment of rolls. Plating and presentation will be emphasized in baking productions. Baking, process of cooking by dry heat, especially in some kind of oven. Apeitagindustrial.comFlush type C.Cnce outlet with ground-omnyth​, You are assigned to measure the electrical quantities like voltage, current power energy, etc. 1. BREAD AND PASTRY PRODUCTION NC II K to 12 – Technology and Livelihood Education 2 2 Welcome to the world of Bread and Pastry Production! BREAD AND PASTRY PRODUCTION NCII slides 1. 4. Bakery products, which include bread, rolls, cookies, pies, pastries, and muffins, are usually prepared from flour or meal derived from some form of grain. The occupation of pastry … Molds dough in desired shapes, places dough in greased or floured pans, and trims overlapping edges with knife. This Module is an exploratory course which leads you to Bread and Pastry Production National Certificate Level II ( NC II)1.It covers 4 common competencies that a Grade 7 / Grade 8 Technology and Livelihood Education (TLE) student like you … When the oven was hot enough the fire was drawn, or taken out and the batch inserted. Cake pans - comes in different sizes and shapes and may be round square rectangular or heart shaped. Yeast was previously being used to brew beers, but Ancient Egyptians started using it to bake breads. COURSE 101: BASIC BREAD MAKING COURSE. • Types of bread moulding and why it's necessary to know about it. Science of bread making. Bread is the product of baking a mixture of flour, water, salt, yeast and other ingredients.The basic process involves mixing of ingredients until the flour is converted into a stiff paste or dough, followed by baking the dough into a loaf. Energy of hands. Explain the basic concept of bread and pastry production, Explore on opportunities for Beauty Care (Nail Care) Services as a career​, In what way as a student,you can help prevent in protect yourself from hazards and risks?​, 6. A short summary of this paper. Incredible Prices, … Rolls and shapes dough, using rolling pin and cuts dough in uniform portions with knife, divider, cookie cutter. The evolution of baking and pastry making. Baking wares – are made of glass or metal containers for batter and dough with various sizes and shapes. We made a number or things including rosette - a flower shaped roll,… This is laid out in the French Bread Law , also known as the Bread Decree, of 1993. Mixes and cooks pie fillings, and pours fillings into pie shells and tops filling with meringue or cream. What alternative measuring tools you are going to use? K TO 12 TLE - BREAD AND PASTRY PRODUCTION LEARNING. 4. Mixes ingredients to form dough or batter by hand or using electric mixer. Weighs and measures ingredients, using measuring cups and spoons. The practice was to use a little old dough, or leaven, to "start" the new dough. Small tarts and other sweet baked products are called pastries. 8. Prepare pastry products 1.1. Checks production schedule to determine variety and quantity of goods to bake. Oxidants, when added to dough, not only speed up the process but also produce a superior loaf. With the help of technology, bread baking methods have changed considerably. They believed they would be rewarded with a stable universe where there was an abundance of food such as bread. The triangular loaf was one of many objects found under the foundation of Mentuhotep II's mortuary temple at Deir el Bahari in Western Thebes. Performance Standard The learner demonstrate competencies in preparing and producing pastry products C. Learning Competencies LO 1. Some of the core competencies that you will acquire  from enrolling in this course: Preparing bakery and pastry products Checks production schedule to determine variety and quantity of goods to bake. 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. SYNOPSIS. 3. Be introduced to careers in the culinary and hospitality fields through research, visits from professional chefs and other food professionals, job shadowing, internships and field trips. 0 0. carrol Common pastry dishes include pies, tarts, quiches, croissants, and pasties. There are various pastries made such as short crust pastry, puff pastry, and Filo pastry. Enjoy the fun of fresh bread making the traditional way. Performance Standard The learners independently demonstrate core competencies in bread and pastry production as prescribed in the TESDA Training Regulation Title Topics Learning Competencies Assessment New cuisine and leading chefs are considering bread and bakery, not solely a complement to the dishes served in their… • Concept of basic temperature. In New Zealand there are two main processes for making bread. 9. The dough is then divided, moulded into loaf size shapes, given a final rising and baked. Bread can only contain flour, salt, yeast and water. In the early 1900's it was discovered that traditional long fermentation times could be reduced from 18 to 3-4 hours by the use of very small amounts of certain chemicals, called oxidants, in bread or flour. Mix and bake ingredients according to recipes to produce small quantities of breads, pastries, and other baked goods for consumption on premises or for sale as specialty baked goods. 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. About 80% of the bread made in New Zealand is made by the MDD method. They made an astonishing 50 varieties of bread, paid wages with bread, and painted breadmaking scenes in their tombs. Lots of water is added, relative to the amount of flour (usually around 3 … 6. It is then given a final rising and baked, In the MDD method, the dough is mixed at very high speeds and has higher levels of some essential ingredients. The learner demonstrates understanding of the basic concept and underlying theories in preparing and producing pastry products B. Bread production began to develop along the fertile banks of the Nile and by 3000BC, baking bread had become a skill. Make a project plan based on the given sample.​. Driving concept: to provide a premium specialty bakery and café experience to urban workers and suburban dwellers. The purpose of this project was to understand the evolution of baking and pastry making. This in turn led to the formation of towns, as opposed to the nomadic lifestyle, and gave rise to more and more sophisticated forms of societal organization. As long ago as 2,000 BC the Egyptians knew how to make fermented bread. View Bread and Pastry Research Papers on Academia.edu for free. A variety of methods have since been developed in making leaven. Most of the tedious manual work associated with bread baking has now been eliminated. Some basic (and simplified) descriptions: Bread is made of flour and water, with a little yeast and salt. 7. Pastry. The followingterials/devices:Convenience Outlet (CO) Mentuhotep II reigned from c.2008 to 1957 B.C. Make a pizza and a sweet calzone (yeast raised pastie-like bread with a range of sweet fillings). 2. Covers filling with top crust; places pies in oven; and adjust drafts or thermostatic controls to regulate oven temperatures. The Bread Matters Baking for Community course is a significant agent in the emergence of community-supported bakeries in the UK. Prepare the above listed baking and pastry items for various foods production events. The production method itself is more a process than a recipe. The art of baking bread began around 600 BC in Ancient Greece which led to an invention of enclosed ovens. Chef Juan went through a lot of different things and it was all a bit confusing as to what he was working on when. 6. 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. At the turn of the century, seventy bakehouses were established in the Canterbury Settlement, which were mostly family businesses and baked throught the night. Cuts, peels, and prepares fruit for pie fillings. 2. Basic concepts in bread and pastry production 2. Definition of pastry Pastry refers to the establishment where are produced or marketed different types of sweet foods, such as pastries, cakes, tarts, invoices and others. BREAD AND PASTRY PRODUCTION NC IIK to 12 – Technology and Livelihood Education 22Welcome to the world of Bread and Pastry Production!This Module is an exploratory course which leads you to Bread and PastryProduction National Certificate Level II ( NC II)1. Relevance of the course 3. The difference between bread and pastry is not just in process but also in proportions and ingredients. The basic trends in bread, bakery, and pastry innovation are related to health, pleasure, and convenience. Bread was central to the formation of early human societies. The bread making process originated in ancient times. Bread and Pastry Production, demonstrate an understanding of the core concepts and theories in bread and pastry production. The word "pastries" suggests many kinds of baked products made from ingredients such as flour, sugar, milk, butter, shortening, baking powder, and eggs. Write youranswer on your notebook.1.2.3.COVID-194.5.​, Create a Project plan on how to properly implement it base on the OHSC guidelines. This cuts down the amout of time the dough needs to rise from two hours to ten minutes. 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. …, is a deviceat acts as a convenient source ofctrical energy for current consumingpliances. …, rument. As long ago as 2,000 BC the Egyptians knew how to make fermented bread. This can be surface type or flush type. Bread and Pastry Production NC II is a short TESDA course that will train you in preparing pastries and similar desserts for hotels, restaurants, and other food-related business establishments. It contains flour, shortening like butter or oil, sugar, water, and salt. • Pros and cons of the sourdough and yeast bread. Spreads or sprinkles toppings on loaves or specialties and places dough in oven, using long-handled paddle (peel). The art baking bloomed in the Roman Empire. Early bakeries used small 'beehive' direct fired ovens heated by lighting a fire in them. These two doughs were mixed together and allowed to ferment (rise) for some hours before baking. 8. The bread making process originated in ancient times. A place where something beginis or develops in large amounts.​, Electrical materials/devices are essential componentsivered by the power distribution companies. In bread you want gluten formation and in pastry you don't. Day 58 - a bread blur We set out with a full day of bread ahead of us. 1. How it has evolved throughout time, what changes and techniques came that helped in the development of this field and how this profession today is one of the most important professions in the food industry. Why?​, Why do you need to prepare and use necessary tools/supplies for hand treatment?​, why do we need to wear proper outfits according to farm requirements ​, Learning Task 1: Identify the following pictures of different hazards. supposed that you do not have electrical measuring inst 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 in the TESDA Training Regulation READ PAPER. Our “recipes” change with time, raw ingredients and to a certain extent, the seasons. All of the students 11th grade of the Senior High School at the Philippine School for the Deaf. BREAD AND PASTRY PRODUCTION The basic trends in bread, bakery and pastry innovation are related to Health, Pleasure and Convenience. Internet's oldest baking & pastry website and trusted bakery supplier since 1997. In those days, dough was mixed in a wooden trough by plunging arms into the mixture, punching and kneading it until all ingredients were mixed. Download Full PDF Package. It is probably the oldest cooking method. 7. This task required considerable strength. 10. From the Fertile Crescent, where wheat was domesticated, cultivation spread north and west, to Europe and North Africa, and east towards East Asia. Ovens have developed dramatically since the first European settlers used a camp oven ( a round cauldron) which stood over the hot embers of an open fire. 3. The Egyptians believed the temple was a miniature representation of the universe. • Fermentation as the main process. History of bread production . For example: "Please, go until the pastry and buy a strawberry cake before it reaches the grandmother Mirta", "enter this … Tr Bread and Pastry Production Nc II - Free download as Powerpoint Presentation (.ppt / .pptx), PDF File (.pdf), Text File (.txt) or view presentation slides online. No preservatives are allowed. Sweetened pastries are often described as bakers' confectionery. For the facilitator: Welcome to the Technology and Livelihood Education-7/8 Self-Learning Module (SLM) on Bread and Pastry Production! One of these is called the Bulk Fermentation (BF) method and the other the Mechanical Dough Development (MDD) method. This loaf of bread is 4000 years old (approximately). Mixes ingredients to make icings, decorates cakes and pastries, and blends colors for icings, shaped ornaments, and statuaries. Download. New questions in English Professional grade Baking Supplies and world-class Pastry Ingredients. Download PDF. Generic: Broad differentiation strategy. K TO 12 TLE - BREAD AND PASTRY PRODUCTION LEARNING. This paper analyses how culinary trends are influencing product innovation in bread and similar products. Bread was the subject of many of New Zealand's earliest food regulations such as the Sale of Bread Act and Bread Ordinance in 1863. Pastry is a dough of flour, water and shortening (solid fats, including butter) that may be savoury or sweetened. • Ways to control your oven • Difference between the manual and machine dough kneading. The Baker's Patent required the fermentation of hops and scalded malt for at least two to three days. COC demo Let the aroma tantalise your taste buds. It is a dough often used for preparing both, sweet and savory meals. Due to the warm climate, natural yeasts became attracted to the multi grain flour combinations which were used at the time, and so bakers began experimenting with leavened dough. Two doughs were mixed together and allowed to ferment ( rise ) for some hours before baking understand... 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