It is designed as a specialization course for students under the Technical-Vocational Livelihood Track of the K to 12 Curriculum. First, the ingredients are mixed; the four basic ingredients used to make a bread are flour, water, yeast, and salt. This unit deals with the knowledge and skills required by bakers and pastry cooks (patissiers) to prepare and produce a range of high-quality bakery products in commercial food production environments and hospitality establishments. Bread and Pastry Production NC II is one of courses offered by the Technical Education and Skills Development Authority.This training program will teach and train you in performing/ preparing products (pastries and deserts) in restaurants, hotels and any other food related firm in the country. Prepare pastry products 1.1. The basic trends in bread, bakery, and pastry innovation are related to health, pleasure, and convenience. Once started, it cannot be interrupted, as timing is very important for bread making. Answer Save. A practical and easy to read content designed even for beginning students in baking to follow with ease and fun. The process of making bread can be broken down at a very simple level into four steps. No forks or spoons required, just easy-to-pick-up party foods, so you can clean up in no time.Read More While each variety of bread will have slight variations, the basic process of making bread dough is the same across the board. Relevance. There are 12 important stages of baking a bread. 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 modern-day equivalent, in terms of the yeast-bread-based dough, would be a lardy cake. The Bread Baking Pastry Industry . Bread fabrication is a complex process. No loafing on the job allowed. Basic concepts in bread and pastry production 2. It provides concepts necessary to equip them face the challenges ground cinnamon Frosting 1 cup confectioners’ sugar 4 ounces cream cheese ½ tsp. D. 0 0. 7. The two-year Baking and Pastry Arts Management Ontario College Diploma program gives you specialty skills and management expertise, preparing you for a career in the baking and pastry arts industry. 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. The baking and pastry program at Kendall College immerses its students in the demanding realities of pursuing one of many careers in the baking industry. Spreads or sprinkles toppings on loaves or specialties and places dough in oven, using long-handled paddle (peel). PART TWO- (A)--principles of bread production Including the Latest Developments in Dough Processing Procedures and Dough Processing Equipment Introduction: 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. This module on Bread and Pastry Production 9&10 will be of great help to the Technology and Livelihood Education students. 0 0. Transform your passion for baking into a profession. Relevance of the course 3. All of the students 11th grade of the Senior High School at the Philippine School for the Deaf. BREAD AND PASTRY PRODUCTION The basic trends in bread, bakery and pastry innovation are related to Health, Pleasure and Convenience. Keep in mind that each step may have slight variations based on the specific yeast bread being made. WINGNUT. Weighing Ingredients. Gain hands-on experience under the direction of our professional chefs in industry-standard baking and pastry labs. Baking History 2. Whisk flour, 2 tablespoons white sugar,... Chocolate Pudding Essay . That about wraps it up. 3 years ago. Covers filling with top crust; places pies in oven; and adjust drafts or thermostatic controls to regulate oven temperatures. Basic concepts in bread and pastry production 2. Pastry Flour (7.5-10%) All-Purpose Flour (10-13%) Bread Flour (12-15%) Whole Wheat (13-14%) High gluten (75-80%) Cake flour has the least amount of protein content and is ideal for tender cakes. BREAD AND PASTRY PRODUCTION NC II Page No. Lv 7. 0 0. carrol. New cuisine and leading chefs are considering bread and bakery, not solely a complement to the dishes served in their… Anonymous. 9. The basic trends in bread, bakery, and pastry innovation are related to health, pleasure, and convenience. Other than mixing and bulk fermentation, all other parts of the bread making process – dough dividing, proving, baking, cooling and slicing are the same as any other way of making bread. vanilla extract Procedure 1. Pastry flour also has a low amount of protein content and is ideal for products in which you do not want a high amount of gluten production. 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 This book presents the preparation and production of bakery and pastry products as well as gateaux, tortes, cakes, petit fours, and desserts. 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. This paper analyses how culinary trends are influencing product innovation in bread and similar products. 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 has been conceptualized to equip the m with the basic knowledge, skills, positive values and attitudes toward baking activities. SECTION 1 BREAD AND PASTRY PRODUCTION NC II QUALIFICATION 1 SECTION 2 COMPETENCY STANDARDS Basic Competencies 2 - 13 Common Competencies 14 - 2 8 Core Competencies 29 - 46 SECTION 3 TRAINING STANDARDS 3.1 Curriculum Design 47 - 50 3.2 Training Delivery 51 - 52 GRADE 7- COOKERY / BREAD & PASTRY PRODUCTION COURSE DESCRIPTION The learning area is designed to understand the basic concepts and underlying principles in developing fundamental skills in Exploratory Technology and Vocational Education specifically in Cookery and Bread and Pastry Production. Has plenty of suggested recipes to support the need for more practice and mastery of skills. 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. 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