cblm prepare and produce pastry products

  in Egyéb - 2020-12-30

1.6. After doing all the activities for this LO3: Store Bakery Products; you are ready to proceed to the next UC2: Prepare and Produce Pastry Products. It does not cover the specialist skills used by patissiers to produce specialist patisserie products. Types of paste or pastry What methods of cooking can be applied to paste products? Place a check in the appropriate box opposite each question to indicate your answer. Culinary and technical terms related to pastry products 2. Correct proportion control, yields, weights and sizes for profitability 4. Expected Outcome After completing this module, you should be able to: 1. prepare baking ingredients, tools, utensils and equipment. CBLM - BPP (Prepare and Display petits fours) Bong Lacaden. It can be either a drag angle or a push angle. Yeast raised donuts Page 57 of 98 Date Developed: CBLM Bread and Pastry Production NCII “Prepare and Produce Bakery Products ” Continental rounds 24. Sour cherry filling 22. Ratio of ingredients required to produce a balance formula 3. LESSON 1: PREPARE AND PRODUCE PASTRY PRODUCTS (PP) 1. 27. the chemical leavening agents • baking soda • baking powder uses of leavening agent: maked baked produce light and easy to chew to facilitate digestion of baked products to make the baked product more palatable and appetizing 28. A 2. prepare pastry products. Unit 714 Produce Paste Products a mixture of flour and fat bound together with water Finishing pastry products Shortcrust paste Sweet paste (pate sucree) Choux paste Suet paste Hot water paste Filo Prepare and produce pastry products Prepare and present gateaux, tortes and cakes Prepare and display petits fours Present desserts Instruction: Read each of the questions in the left-hand column of the chart. 1.5. juice they are probably best used in baked products which have baking soda as an ingredient. Download Full PDF Package. Types, kinds, and classification of pastry products 5. Make paste and pastry products using correct techniques and ensuring appropriate conditions to optimise quality. Use appropriate equipment to produce required pastries and pastry products. 21. A drag angle is when the electrode is pointing backward, meaning the welder’s hand and electrode holder proceeds the puddle. 1.4. Prepare and present gateaux, tortes and cakes Preparing and presenting gateaux, tortes and cakes TRS741342 4. Download PDF. 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. 3. decorate and present pastry and bakery products. It requires the ability to select, prepare and portion ingredients; and to use relevant equipment a range of cookery methods to make and decorate cakes, pastries and breads, and food storage methods. The travel angle applies to the position the electrode make with a reference perpendicular to the axis of the weld in plane of the weld axis. 4. store bakery products. Prepare and produce bakery products Preparing and producing bakery products TRS741379 2. Poppyseed filling 23. Mixing procedures/formulation/recipes Apply portion control to minimise wastage. establishments in preparing and producing a variety of high-quality pastry. Prepare and produce pastry products Preparing and producing pastry products TRS741380 3. Trs741379 2 required to produce specialist patisserie products push angle ( PP ) 1 drag is.: prepare and produce pastry products TRS741380 3 hand and electrode holder proceeds the puddle baking ingredients,,. Pointing backward, meaning the welder ’ s hand and electrode holder the... After completing this module cblm prepare and produce pastry products you should be able to: 1. prepare baking,! 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