The objects placed in the foundation deposits were intended to symbolically stabilise and protect the corners and the boundary walls of the temple. 2. Students will learn how to mix, mould and bake a Vienna loaf of bread and an assortment of rolls. Bread and Pastry Production NC II is a short TESDA course that will train you in preparing pastries and similar desserts for hotels, restaurants, and other food-related business establishments. With the help of technology, bread baking methods have changed considerably. Baking wares – are made of glass or metal containers for batter and dough with various sizes and shapes. View Bread and Pastry Research Papers on Academia.edu for free. The dough is then divided, moulded into loaf size shapes, given a final rising and baked. 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. Internet's oldest baking & pastry website and trusted bakery supplier since 1997. Bread was the subject of many of New Zealand's earliest food regulations such as the Sale of Bread Act and Bread Ordinance in 1863. The difference between bread and pastry is not just in process but also in proportions and ingredients. COURSE 101: BASIC BREAD MAKING COURSE. Weighs and measures ingredients, using measuring cups and spoons. Tr Bread and Pastry Production Nc II - Free download as Powerpoint Presentation (.ppt / .pptx), PDF File (.pdf), Text File (.txt) or view presentation slides online. 8. Some basic (and simplified) descriptions: Bread is made of flour and water, with a little yeast and salt. Mixes ingredients to make icings, decorates cakes and pastries, and blends colors for icings, shaped ornaments, and statuaries. These two doughs were mixed together and allowed to ferment (rise) for some hours before baking. As long ago as 2,000 BC the Egyptians knew how to make fermented bread. Chef Juan went through a lot of different things and it was all a bit confusing as to what he was working on when. It is where the male plug of anpliance is inserted and usually fastenedthe wall or connected in an extensiond. When the oven was hot enough the fire was drawn, or taken out and the batch inserted. Cake pans - comes in different sizes and shapes and may be round square rectangular or heart shaped. For example: "Please, go until the pastry and buy a strawberry cake before it reaches the grandmother Mirta", "enter this … A variety of methods have since been developed in making leaven. Molds dough in desired shapes, places dough in greased or floured pans, and trims overlapping edges with knife. Download PDF. This is laid out in the French Bread Law , also known as the Bread Decree, of 1993. Common pastry dishes include pies, tarts, quiches, croissants, and pasties. Relevance of the course 3. A filling is put inside the pastry and it is baked to get resulting food with crispy coat. 8. Be introduced to careers in the culinary and hospitality fields through research, visits from professional chefs and other food professionals, job shadowing, internships and field trips. 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. Most of the tedious manual work associated with bread baking has now been eliminated. Pastry is a dough of flour, water and shortening (solid fats, including butter) that may be savoury or sweetened. 6. Make a project plan based on the given sample.​. 9. COC demo Basic concepts in bread and pastry production 2. New questions in English As long ago as 2,000 BC the Egyptians knew how to make fermented bread. Prepare pastry products 1.1. The evolution of baking and pastry making. 4. A place where something beginis or develops in large amounts.​, Electrical materials/devices are essential componentsivered by the power distribution companies. Career opportunities The learners demonstrate an understanding o f the core concepts and theories in bread and pastry production The learners independently demonstrate co re competencies in bread and pastry production as prescribed in the TESDA Training Regulation 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. This in turn led to the formation of towns, as opposed to the nomadic lifestyle, and gave rise to more and more sophisticated forms of societal organization. We made a number or things including rosette - a flower shaped roll,… 4. Some of the core competencies that you will acquire  from enrolling in this course: Preparing bakery and pastry products Checks production schedule to determine variety and quantity of goods to bake. Let the aroma tantalise your taste buds. History of bread production . 5. Cherry Amy Baranggan. In those days, dough was mixed in a wooden trough by plunging arms into the mixture, punching and kneading it until all ingredients were mixed. 3. In bread you want gluten formation and in pastry you don't. What alternative measuring tools you are going to use? Covers filling with top crust; places pies in oven; and adjust drafts or thermostatic controls to regulate oven temperatures. The art baking bloomed in the Roman Empire. Science of bread making. K TO 12 TLE - BREAD AND PASTRY PRODUCTION LEARNING. The bread making process originated in ancient times. They believed they would be rewarded with a stable universe where there was an abundance of food such as bread. Explain the basic concept of bread and pastry production, Explore on opportunities for Beauty Care (Nail Care) Services as a career​, In what way as a student,you can help prevent in protect yourself from hazards and risks?​, 6. Covers filling with top crust; places pies in oven; and adjust drafts or thermostatic controls to regulate oven temperatures. Bakery products, which include bread, rolls, cookies, pies, pastries, and muffins, are usually prepared from flour or meal derived from some form of grain. The production method itself is more a process than a recipe. Driving concept: to provide a premium specialty bakery and café experience to urban workers and suburban dwellers. Incredible Prices, … How it has evolved throughout time, what changes and techniques came that helped in the development of this field and how this profession today is one of the most important professions in the food industry. Professional grade Baking Supplies and world-class Pastry Ingredients. The Baker's Patent required the fermentation of hops and scalded malt for at least two to three days. Plating and presentation will be emphasized in baking productions. READ PAPER. From the Fertile Crescent, where wheat was domesticated, cultivation spread north and west, to Europe and North Africa, and east towards East Asia. 1. Download Full PDF Package. Mentuhotep II reigned from c.2008 to 1957 B.C. Ovens have developed dramatically since the first European settlers used a camp oven ( a round cauldron) which stood over the hot embers of an open fire. Due to the warm climate, natural yeasts became attracted to the multi grain flour combinations which were used at the time, and so bakers began experimenting with leavened dough. Sweetened pastries are often described as bakers' confectionery. Bread is the product of baking a mixture of flour, water, salt, yeast and other ingredients.The basic process involves mixing of ingredients until the flour is converted into a stiff paste or dough, followed by baking the dough into a loaf. One of these is called the Bulk Fermentation (BF) method and the other the Mechanical Dough Development (MDD) method. 1. • Pros and cons of the sourdough and yeast bread. This Module is an exploratory course which leads you to Bread and Pastry Production National Certificate Level II ( NC II)1.It covers 4 common competencies that a Grade 7 / Grade 8 Technology and Livelihood Education (TLE) student like you … BREAD AND PASTRY PRODUCTION NC IIK to 12 – Technology and Livelihood Education 22Welcome to the world of Bread and Pastry Production!This Module is an exploratory course which leads you to Bread and PastryProduction National Certificate Level II ( NC II)1. This can be surface type or flush type. In the BF method, the mixed dough is left to rise for approximately two hours until it is ready to be divided into loaf size pieces. Bread was central to the formation of early human societies. New cuisine and leading chefs are considering bread and bakery, not solely a complement to the dishes served in their… Bread and Pastry Production, demonstrate an understanding of the core concepts and theories in bread and pastry production. Yeast was previously being used to brew beers, but Ancient Egyptians started using it to bake breads. 2. The purpose of this project was to understand the evolution of baking and pastry making. This paper analyses how culinary trends are influencing product innovation in bread and similar products. …, is a deviceat acts as a convenient source ofctrical energy for current consumingpliances. 0 0. carrol Baking, process of cooking by dry heat, especially in some kind of oven. It contains flour, shortening like butter or oil, sugar, water, and salt. The practice was to use a little old dough, or leaven, to "start" the new dough. It is then given a final rising and baked, In the MDD method, the dough is mixed at very high speeds and has higher levels of some essential ingredients. • … The Egyptians believed the temple was a miniature representation of the universe. A short summary of this paper. Mixes ingredients to form dough or batter by hand or using electric mixer. Our “recipes” change with time, raw ingredients and to a certain extent, the seasons. The learner demonstrates understanding of the basic concept and underlying theories in preparing and producing pastry products B. This paper. Mixes and cooks pie fillings, and pours fillings into pie shells and tops filling with meringue or cream. Spreads or sprinkles toppings on loaves or specialties and places dough in oven, using long-handled paddle (peel). The occupation of pastry … There are various pastries made such as short crust pastry, puff pastry, and Filo pastry. Download. The basic trends in bread, bakery, and pastry innovation are related to health, pleasure, and convenience. Apeitagindustrial.comFlush type C.Cnce outlet with ground-omnyth​, You are assigned to measure the electrical quantities like voltage, current power energy, etc. The word "pastries" suggests many kinds of baked products made from ingredients such as flour, sugar, milk, butter, shortening, baking powder, and eggs. 7. BREAD AND PASTRY PRODUCTION NC II K to 12 – Technology and Livelihood Education 2 2 Welcome to the world of Bread and Pastry Production! Early bakeries used small 'beehive' direct fired ovens heated by lighting a fire in them. SYNOPSIS. BREAD AND PASTRY PRODUCTION The basic trends in bread, bakery and pastry innovation are related to Health, Pleasure and Convenience. No preservatives are allowed. Performance Standard The learners independently demonstrate core competencies in bread and pastry production as prescribed in the TESDA Training Regulation Title Topics Learning Competencies Assessment BREAD AND PASTRY PRODUCTION NC II ... What specific kind of competitive advantage is Panera Bread trying to achieve? Oxidants, when added to dough, not only speed up the process but also produce a superior loaf. Rolls and shapes dough, using rolling pin and cuts dough in uniform portions with knife, divider, cookie cutter. Pastry. Why?​, Why do you need to prepare and use necessary tools/supplies for hand treatment?​, why do we need to wear proper outfits according to farm requirements ​, Learning Task 1: Identify the following pictures of different hazards. supposed that you do not have electrical measuring inst Enjoy the fun of fresh bread making the traditional way. Small tarts and other sweet baked products are called pastries. 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, clubs, canteens, resorts and luxury lines/cruises and other related operations. For the facilitator: Welcome to the Technology and Livelihood Education-7/8 Self-Learning Module (SLM) on Bread and Pastry Production! The Bread Matters Baking for Community course is a significant agent in the emergence of community-supported bakeries in the UK. It is a dough often used for preparing both, sweet and savory meals. The art of baking bread began around 600 BC in Ancient Greece which led to an invention of enclosed ovens. 7. In New Zealand there are two main processes for making bread. Cuts, peels, and prepares fruit for pie fillings. 5. This task required considerable strength. Spreads or sprinkles toppings on loaves or specialties and places dough in oven, using long-handled paddle (peel). 9. Performance Standard The learner demonstrate competencies in preparing and producing pastry products C. Learning Competencies LO 1. Make a pizza and a sweet calzone (yeast raised pastie-like bread with a range of sweet fillings). 1 Full PDF related to this paper. K TO 12 TLE - BREAD AND PASTRY PRODUCTION LEARNING. It is probably the oldest cooking method. They made an astonishing 50 varieties of bread, paid wages with bread, and painted breadmaking scenes in their tombs. 3. In the early 1900's it was discovered that traditional long fermentation times could be reduced from 18 to 3-4 hours by the use of very small amounts of certain chemicals, called oxidants, in bread or flour. • Types of bread moulding and why it's necessary to know about it. …, rument. At the turn of the century, seventy bakehouses were established in the Canterbury Settlement, which were mostly family businesses and baked throught the night. The triangular loaf was one of many objects found under the foundation of Mentuhotep II's mortuary temple at Deir el Bahari in Western Thebes. The bread making process originated in ancient times. Checks production schedule to determine variety and quantity of goods to bake. Lots of water is added, relative to the amount of flour (usually around 3 … Write youranswer on your notebook.1.2.3.COVID-194.5.​, Create a Project plan on how to properly implement it base on the OHSC guidelines. Day 58 - a bread blur We set out with a full day of bread ahead of us. • Fermentation as the main process. Bread can only contain flour, salt, yeast and water. BREAD AND PASTRY PRODUCTION NCII slides 1. All of the students 11th grade of the Senior High School at the Philippine School for the Deaf. 10. Bread production began to develop along the fertile banks of the Nile and by 3000BC, baking bread had become a skill. The followingterials/devices:Convenience Outlet (CO) This cuts down the amout of time the dough needs to rise from two hours to ten minutes. Prepare the above listed baking and pastry items for various foods production events. Energy of hands. 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. Mixes ingredients to form dough or batter by hand or using electric mixer. This loaf of bread is 4000 years old (approximately). • Ways to control your oven • Difference between the manual and machine dough kneading. 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