8. 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. BREAD AND PASTRY PRODUCTION NC II K to 12 – Technology and Livelihood Education18 18 LESSON 2 Perform mensurationand calculation LEARNING OUTCOMES: At the end of this Lesson, you are expected to do the following: LO 1. familiarize yourself with the table of weights and measures in baking; LO 2. apply basic mathematical operations in calculating weights and measures; and LO 3. Prepare the above listed baking and pastry items for various foods production events. Closed . No forks or spoons required, just easy-to-pick-up party foods, so you can clean up in no time.Read More There are 8 basic steps that the production of all yeast doughs follow. The bread making process originated in ancient times. … The learner demonstrates understanding of the basic concept and underlying theories in preparing and producing pastry products B. 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. • Types of bread moulding and why it's necessary to know about it. No loafing on the job allowed. Select, measure and weigh required ingredients according to recipe or production … Bread production operations must be carefully planned, for once ingredient mixing has begun, the process cannot be interrupted without serious damage to the baked product. The student will develop and practice mathematical formulas, such as the bakers percent, fraction conversions, direct labour cost calculations, portion cost, and selling price calculations. Explain basic concepts in bread and pastry Production Discuss the relevance of the course Explore on opportunities for bread and pastry production as a career opportunity Lesson 1 Introduction to Baking, Baking Ingredients, It’s Use and Storage 1. Web Development using HTML5 and CSS3 covers the competence required to undertake competitive knowledge in language and processes that all front-end web developers need to know to design corporate websites and create web apps. The delicate balance of craft and business necessary for success in your baking career is developed through rigorous coursework and hands-on practice in our topnotch baking facilities. The module is about: Current Status. Basic requirements for this TESDA course include: Copy of NSO Birth Certificate; Highschool or College Diploma; Certified True Copy of Transcript of Records or Form 137; Certificate of Good Moral Character ; 1×1 and/or 2×2 Pictures; Careers. Not Enrolled. In bread you want gluten formation and in pastry you don't. 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 lines/cruises and other related operations. Bread fabrication is a complex process. Th is module on Bread and Pastry Production 9 /10 will be of great help to the Technology and Livelihood Education students. Answer Save. A practical and easy to read content designed even for beginning students in baking to follow with ease and fun. Mixes ingredients to form dough or batter by hand or using electric mixer. Get Started. Price. D. 0 0. 3. 0 0. The practice was to use a little old dough, or leaven, to "start" the new dough. Once started, it cannot be interrupted, as timing is very important for bread making. That about wraps it up. Pastries, too, were considered fashionable in the late 17th century. Explain the basic concept of bread and pastry production 1 See answer xhieanne xhieanne Answer: ... Checks production schedule to determine variety and quantity of goods to bake. Baking History 2. K to 12 TECHNOLOGY AND LIVELIHOOD EDUCATION HOME ECONOMIC – BREAD AND PASTRY PRODUCTION (Exploratory) *TWG on K to 12 Curriculum Guide – version January 31, … Dough formulas and dough schedules are determined in advance and followed as closely as possible. Bread and Pastry Production NC II takes a minimum of 141 hours to complete. There are 12 important stages of baking a bread. help you to master the Production of Bread and Pastry. 1. 4. Still have questions? As long ago as 2,000 BC the Egyptians knew how to make fermented bread. Bread and pastry are very similar in terms of ingredients, but different in terms of techniques for manipulating the dough. Explain the core concept in bread and pastry production 1 See answer GabrielMayores GabrielMayores Answer: 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 aims of the breadmaking processes used in New Zealand (mechanical dough development, bulk fermentation and no-time doughs) are to produce dough that will rise easily and have properties required to make good bread for the consumer. This Module is an exploratory course which leads you to Bread and Pastry Production National Certificate Level II ( NC II)1 . Theories in preparing and producing Pastry products C. Learning competencies LO 1 with ease and fun and underlying theories preparing... Technology and Livelihood Education students fermented bread bread moulding and why it 's necessary to them! 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