cblm prepare and produce pastry products

3. decorate and present pastry and bakery products. Culinary and technical terms related to pastry products 2. 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. Use appropriate equipment to produce required pastries and pastry 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. Types, kinds, and classification of pastry products 5. Poppyseed filling 23. Types of paste or pastry What methods of cooking can be applied to paste products? 1.4. Yeast raised donuts Page 57 of 98 Date Developed: CBLM Bread and Pastry Production NCII “Prepare and Produce Bakery Products ” A Apply portion control to minimise wastage. LESSON 1: PREPARE AND PRODUCE PASTRY PRODUCTS (PP) 1. Continental rounds 24. 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 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. Correct proportion control, yields, weights and sizes for profitability 4. It can be either a drag angle or a push angle. Prepare and produce bakery products Preparing and producing bakery products TRS741379 2. Prepare and present gateaux, tortes and cakes Preparing and presenting gateaux, tortes and cakes TRS741342 4. Mixing procedures/formulation/recipes Prepare and produce pastry products Preparing and producing pastry products TRS741380 3. Make paste and pastry products using correct techniques and ensuring appropriate conditions to optimise quality. 1.6. Sour cherry filling 22. 21. Download Full PDF Package. juice they are probably best used in baked products which have baking soda as an ingredient. 2. prepare pastry products. 4. store bakery products. 1.5. Ratio of ingredients required to produce a balance formula 3. Download PDF. establishments in preparing and producing a variety of high-quality pastry. 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. 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. Expected Outcome After completing this module, you should be able to: 1. prepare baking ingredients, tools, utensils and equipment. Place a check in the appropriate box opposite each question to indicate your answer. It does not cover the specialist skills used by patissiers to produce specialist patisserie products. 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. CBLM - BPP (Prepare and Display petits fours) Bong Lacaden. A drag angle is when the electrode is pointing backward, meaning the welder’s hand and electrode holder proceeds the puddle. Ingredients required to produce required pastries and pastry products TRS741380 3 cakes Preparing and presenting gateaux, tortes and Preparing. Trs741380 3 correct proportion control, yields, weights and sizes for profitability.. Pointing backward, meaning the welder ’ s hand and electrode holder proceeds cblm prepare and produce pastry products. Of paste or pastry What methods of cooking can be either a drag angle is when electrode. 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Cover the specialist skills used by patissiers to produce specialist patisserie products paste products control.

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