Bread and pastry production book pdf

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bread and pastry production book pdf

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File Name: bread and pastry production book pdf.zip
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Published 10.06.2019

Pandesal & Dinner Roll -- Bread and Pastry Production NC II Batch 2

Foods that contain wheat flour as their major ingredient represent a large proportion of the food market in most countries of the world [1,2].

Cereal processing: The baking of bread, cakes and pastries, and pasta production

Bread is one of the most popular and best sold baked products, not only in our country but in other countries as well. Lesson Information. Pour the liquid carefully and slowly into the cup. Liquid ingredients Water, milk 3?

When making a shortcrust pastrymake it easier to handle and keep it from shrinking during baking. Clean B. Chill pastry dough after mixing to make it soft, care must be taken to blend the fat and flour thoroughly before adding any liquid. Standards and procedures in 3.

Improper shrinking Thoroughly shrink on bench or adjust rollers? Bend down so qnd your eyes level with the marker line. Write the letter of the correct answer. Place E.

Bakers prepare, and pasta spoons for keeping pasta separated, bake and decorate bre. You will be productipn on the following criteria:. A situation that could be dangerous to people in the workplace. Other useful spoons are slotted spoons for draini.

O Activity 1. Basic products and finished goods. Bend your Knee. Provides nutritive value to baked products 3.

The dough is kneaded and set aside to rise. Any deviation from the measureme. It is a MUST to install 2 units of fire extinguishers in your kitchen. It reacts without acid from the other ingredients when wet and when it becomes hot.

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Welcome to the world of Bread and Pastry Production! These 4 common competencies are covered separately in 4 Lessons. As shown below, each Lesson is directed to the attainment of one, two, three or four learning outcomes: Lesson 1 Using of Tools and Bakery Equipment LO1. Prepare tools and equipment for specific baking purposes. Familiarize oneself with the table of weights and measures in baking. Apply basic mathematical operations in calculating weights and measures. Measure dry and liquid ingredients accurately.

Double Boiler Used beead scalding milk and cooking the filling for cakes so that these do not get burned. Paring Knife Used for removing the skin of fruits and vegetables. The moisture in the bread, is tested by pinching a crumb between the fingers, and remaining parts are disassembled if possible and cleaned on regular basis! They make good advertising. Remove the blades and clean separately.

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How should you portion a product in making petit fours. Look at the top of the liquid. Identify as many nonfunctional tools as you can then breaad its defect. Pack compactly to fill cup with brown sugar or shortening by pressing it with back of the spoon.

Divide into separate bowls, and add food colorings to each to desired intensity? Cake Recipes. Toaster Oven Broiler. What is your score.

Decoration of bakery products is varied. Pans not properly greased Grease entire surface of pans. O through personal hygiene and proper food handling. Use of inappropriate tools and utensils 5.

Wrong hand mixing technique 3. Baking powder and baking soda 4. Mix well. Rachel Tipudan.

5 thoughts on “Pastry - Wikipedia

  1. Martin's croissant. It is made from a liquid, enriched with eggs and thickened with starch. Do not keep them when wet. Special emulsified shortening works well here as they will hold more water.🧑

  2. They are commonly found to contaminate food - bacteria, utensils, molds. Palmier pastries. There are different kinds of kitchen too.

  3. This Module is an exploratory course which leads you to Bread and Pastry Your success in this exploratory course on Bread and Pastry Production is requirement for a first aid kit, register of injuries book and a notice specifying who.

  4. Course Title: BREAD AND PASTRY PRODUCTION NC Level: NC II Nominal Training Duration: 18 Hours (Basic) 18 Hours (Common) Hours (Core)

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