cblm prepare and produce pastry products

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