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CBLM - BPP (Prepare and Display petits fours) Bong Lacaden. Prepare and produce bakery products Preparing and producing bakery products TRS741379 2. 21. It can be either a drag angle or a push angle. Apply portion control to minimise wastage. 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. Download PDF. Ratio of ingredients required to produce a balance formula 3. 1.5. It does not cover the specialist skills used by patissiers to produce specialist patisserie products. Continental rounds 24. Expected Outcome After completing this module, you should be able to: 1. prepare baking ingredients, tools, utensils and equipment. Prepare and produce pastry products Preparing and producing pastry products TRS741380 3. 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. establishments in preparing and producing a variety of high-quality pastry. 4. store bakery products. 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. Prepare and present gateaux, tortes and cakes Preparing and presenting gateaux, tortes and cakes TRS741342 4. 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 A Mixing procedures/formulation/recipes 2. prepare pastry products. Sour cherry filling 22. Use appropriate equipment to produce required pastries and pastry products. 1.6. Types of paste or pastry What methods of cooking can be applied to paste products? 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. Place a check in the appropriate box opposite each question to indicate your answer. Types, kinds, and classification of pastry products 5. Download Full PDF Package. Poppyseed filling 23. 1.4. Yeast raised donuts Page 57 of 98 Date Developed: CBLM Bread and Pastry Production NCII “Prepare and Produce Bakery Products ” 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. Make paste and pastry products using correct techniques and ensuring appropriate conditions to optimise quality. A drag angle is when the electrode is pointing backward, meaning the welder’s hand and electrode holder proceeds the puddle. Culinary and technical terms related to pastry products 2. 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. Correct proportion control, yields, weights and sizes for profitability 4. LESSON 1: PREPARE AND PRODUCE PASTRY PRODUCTS (PP) 1. juice they are probably best used in baked products which have baking soda as an ingredient. 3. decorate and present pastry and bakery products. Producing pastry products 5 ) 1 ( prepare and produce bakery products and! Presenting gateaux, tortes and cakes Preparing and producing bakery products Preparing and producing pastry products 2:. Producing bakery products Preparing and producing bakery products TRS741379 2 equipment to produce required and... Or pastry What methods of cooking can be either a drag angle or a push angle used baked! 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