Puff pastry should also be made from flour with high protein content as it is the water absorbed by the gluten that, with the folded-in fat, forms the layers and makes the pastry puff up during baking. Bread and Pastry Production NC II SELF - ASSESSMENT GUIDE QUALIFICATION: BREAD AND PASTRY PRODUCTION NC II Certificate of Competency 3: CAKE MAKING Units of Competency Covered: Prepare and present gateaux, tortes and cakes Present desserts Instruction: Read each of the questions in the left-hand column of the chart. Sourdough starter is a leavening agent. TRSBPP209-0510 1 Bread and Pastry Production NC II SELF - ASSESSMENT GUIDE Qualification: BREAD AND PASTRY PRODUCTION NC II Project – Based Assessment Title: PERFORM BREAD AND PASTRY PRODUCTION Units of Competency Covered: Prepare and produce bakery products Prepare and produce pastry products Prepare and present gateaux, tortes and cakes Prepare and display petits fours … When you leave it to ferment, wild yeast in the flour and air will grow in the starter. The 1st Quarterly Assessment/ Periodical Test of the Department of Education will be conducted on August 8-9, 2019 per DepEd Order No. Pastry wheel – has a blade knife used to cut dough when making pastries. 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 ought to This process is called proofing, but it's sometimes known as the last step of fermentation. This is a sign that the dough was properly kneaded and had enough time to rise! This reaction produces carbon dioxide bubbles. It’s a great way to test your knowledge and skills, whether you’re a newbie or a pro! Please upgrade to Cram Premium to create hundreds of folders! Baking powder and yeast are leavening agents because they release carbon dioxide, which creates air bubbles in the dough. Creaming and rub-in 13.List three products made from choux pastry. Which of the following baking ingredients is an example of physical leavening agent? Yeast gets energy from sugar. How much do you know about dinosaurs? Prepare a variety of fillings and coating/icing, glazes and decoration for It’s simple, yet complicated. This is caused by gases released by yeast and steam released from liquid. Eggs, when beaten, also add structure and rising power. Cram has partnered with the National Tutoring Association, Methods Of A Peanut Butter And Pretzel Truffles, Cookies: Breakfast Recipess: Almond And Blueberry Muffins. Let’s Develop: BAKING TOOLS AND EQUIPMENT AND THEIR USES ... 5 . There's enough sugar in flour to feed the yeast, so it's OK if your recipe doesn't call for added sugar. Trends and Innovations in Bread, Bakery, and Pastry. 15. When you knead dough, you're mixing the ingredients together. Trends and Innovations in Bread, Bakery, and Pastry. Whisk flour, 2 tablespoons white sugar,... Chocolate Pudding Essay . From fun quizzes that bring joy to your day, to compelling photography and fascinating lists, HowStuffWorks Play offers something for everyone. and confirming that you are 13 years old or over. If you make a mistake, read the feedback and answer again. When used in bread, it improves flavor and texture. 17.) Please, login to leave a review Add to Wishlist. by ChristyMarieRivas, 10th - 12th grade. Dating back to the 1 st century A.D., inscription on a tomb of a Roman baker shows the different stages in the production of bread at that time. COURSE FEATURES As the yeast eats, it releases carbon dioxide, which helps the dough rise. To do it, use your fingers to stretch the dough into a thin membrane. One method is to place a pan of water on the bottom shelf of your oven; the steam will rise as your bread bakes. Self-rising flour already contains salt and baking powder, a leavening agent. It all comes down to understanding (and remembering) different techniques, tools, and ingredients. The Spread of a cookies basically summarizes that when due to the butter melting, the cookie will lose its round structure. Bread and Pastry Production Multimedia Toolkit e-Training Workshop. Baking powder is a combination of baking soda and acids. ... 20 Questions Show answers. Let cool till oats bec... Low Carb Almond Cookies However, it's much easier to brush the dough with water. This Module is an exploratory course which leads you to Bread and Pastry Production National Certificate Level II ( NC II)1 . 56-65. It covers 4 common competencies that The luxurious and joyful art of pastry baking became a sensation throughout Europe and the whole world. History of bread production . Ungraded . Procedure Journal of Culinary Science & Technology: Vol. The crumb is the inside of the bread. In some cases (especially all-purpose), the flour can actually be a blend of multiple wheat types. Module 5 -Week 5 and 6: Decorate and Present Bakery Products and Ways to Present Bakery Products. As long ago as 2,000 BC the Egyptians knew how to make fermented bread. Fresh yeast is also known as cake yeast or block yeast. We'll bring you back here when you are done. This allows them to get more air and food. Find out the answers to those questions and more  with this bread making quiz. Find out how you can intelligently organize your Flashcards. raquiperl. We weren't able to detect the audio language on your flashcards. To reactivate active dry yeast, add warm water that has reached 110 degrees Fahrenheit. A basic yeast bread needs nothing more than four ingredients: yeast, flour, water and salt. 1/8 tsp salt Copyright © 2020 InfoSpace Holdings, LLC, a System1 Company. Question 1 Which of the following flours is commonly used for a flaky pie crust? The Bread Baking Pastry Industry . PASTRY WHEEL: - Has a blade knife used to cut dough when making pastries. Food community, recipes, kitchen & home products, and cooking contests. Buttermilk is slightly tangy. 3 65 Super Easy Finger Foods to Make for Any Party From chips and dip to one-bite apps, finger foods are the perfect way to kick off a party. (2013). The two ingredients don't react until the moisture is added. After the dough rises, "punching" the dough breaks up the clusters of yeast cells even more. The Maillard reaction is a reaction between amino acids (from protein) and sugars. Essay About Bread And Pastry Production get the maximum score. 17. Approved learner's manual by the DepEd in 2016. Ingredients You have created 2 folders. 100% average accuracy. With an additional 19 professionally written interview answer examples. The module is intended for grade 9/10 students on Bread and Pastry Production. Think about it: Bread is made with some of the most basic ingredients out there. 5.Could you name two pastry dishes? This gives bread strength and structure. Compared to other types of yeast, it has more leavening power. Sometimes, people also score bread to add a decorative touch. Edit. 16. As of Dec 27 20. So go make yourself a sandwich and test how much you know about the bread you're eating by taking this quiz! If you know a little about pastry, this quiz should be a piece of cake. Cake & Pastry Quiz. In Italian, the word "ciabatta" means slipper. vanilla extract Be careful, though — if the water is too hot, it can kill the yeast and the dough won't rise. 18.) Who knows, you might even learn some new facts along the way. Kneading helps develop gluten in flour, and the windowpane test will tell you if the gluten is well-developed. Find out the answers to those questions and more with this bread making quiz. PASTRY BRUSH: - Is used in greasing pans or surface of pastries and breads. Who knows, you might even learn some new facts along the way. what two ingredients are being creamed together in the creaming method, ingridents and diff temps and adding liquids to fats, thin pancakes that can be used for savory food, mixed wrong , fat not blended properly , too much bottom heat, do you want a lot of gluten devoplment in quick breads, what might happen to an over mixed muffin, toughness , dry , air , tunneling , and can bake irregurlary, what type of flour has the highest protein level, what are the functions of sugar in baking, taste , color , preserving , liquid , moisture, leaving , binding , fat , tenderizer , flavor, liquid sugar like honey , syrup , molacess, all sugar is horoscopic what dose that mean, control the yeast growth and helps it strengthen the gluten a bit, what makes a cookie spread too much when u bake it, overmixing it , too much fat , heat too low , over creaming, yeast , temp of the air around it , and time. This process of fermentation helps the dough rise. Baking stones can be made of stone, ceramic, or cast iron. 1 tsp vanilla extract 1 cup confectioners’ sugar 2.Would you eat a pastry dish as a main meal? Page 1 of 91 CBLM Bread and Pastry Production NCII “Prepare and Produce Bakery Products ” Date Developed: April 2017 Date Revised: May 2017 Document No. Create your first order and see for yourself - our service is working fine! Yeast is a single-celled fungus that eats sugar. 1.Do you prefer sweet or savoury pastry dishes? Our award-winning website offers reliable, easy-to-understand explanations about how the world works. This describes the flat oval shape of sliced ciabatta bread. When it comes to bread, basic ingredients are the way to go! This Module is an exploratory course which leads you to Bread and Pastry Production National Certificate Level II ( NC II)1 . Pastry tip- is a pointed metal or plastic tube connected to the opening of the pastry and is used to form desired designs. Lectures: 2. 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. 11, Creativity and Innovation in Haute Cuisine, pp. They work by improving heat retention in the oven. The world of bread making is something special. It reacts with acids like buttermilk, vinegar, lemon juice, or yogurt. Steam creates a crispy crust. The basic trends in bread, bakery, and pastry innovation are related to health, pleasure, and convenience. Sugar adds flavor, color, and moisture, but doesn't leaven dough. 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. 5 Minute Quiz It covers 4 common competencies that This causes bread to bake quickly! The basic trends in bread, bakery, and pastry innovation are related to health, pleasure, and convenience. Hi! It develops the gluten in the flour, which helps the dough rise properly. what do u do with pastry cream when its done, what kind of pan do u avoid using when making pastry cream, audio not yet available for this language, {"cdnAssetsUrl":"","site_dot_caption":"Cram.com","premium_user":false,"premium_set":false,"payreferer":"clone_set","payreferer_set_title":"Baking and pastry Final Exam","payreferer_url":"\/flashcards\/copy\/baking-and-pastry-final-exam-5320489","isGuest":true,"ga_id":"UA-272909-1","facebook":{"clientId":"363499237066029","version":"v2.9","language":"en_US"}}. By clicking "Sign Up" you are agreeing to our Nonstick pans absorb heat. Bread and Pastry Production Learner's Module; Modules prepared by Tech-Voc Unit of DepEd for tech-voc schools: Module 1 - Preparing Sandwiches Hot and Cold ground cinnamon 30 seconds . Emulsified shortening helps bind two ingredients that wouldn't emulsify ( or mix ). Bread and Pastry Production. 1.Do you prefer sweet or savoury pastry dishes? This gives the bread structure and texture. It’s a great way to test your knowledge and skills, whether you’re a newbie or a pro! In order to activate yeast, you should use water that is about 110 degrees Fahrenheit. Europe. After you shape the dough into a loaf, you should leave the dough alone for a final rise. Xanthan gum adds structure to a flour. 3 egg whites Whether you're using active dry yeast or instant yeast, all types of commercial yeast will go dormant at 40 degrees Fahrenheit. For example, do you know the purpose of yeast in bread? Lucky for you, HowStuffWorks Play is here to help. A bench knife is also known as a bench scraper, pastry scraper, or dough cutter. The reaction is the reason why breads have crusts! View Bread and Pastry Research Papers on Academia.edu for free. Yet, the actual process of baking bread is the furthest thing from easy! When it consumes sugar, it produces ethanol and carbon dioxide. Fun, Specialty, Life Skills. COURSE OUTLINE. an hour ago. Afterward, the dough will rise again, but not as much as the first time. Danish pastry 12. PREPARING AND PRODUCING PASTRY PRODUCTS Date Developed: November 9,2015 Document No. Question 1 . You can make it by mixing flour and water. Because learning is fun, so stick with us! 3.Do you consider pastry dishes to be healthy? Bread and Pastry Production NC II SELF - ASSESSMENT GUIDE QUALIFICATION: BREAD AND PASTRY PRODUCTION NC II Certificate of Competency 3: CAKE MAKING Units of Competency Covered: Prepare and present gateaux, tortes and cakes Present desserts Instruction: Read each of the questions in the left-hand column of the chart. BREAD AND PASTRY. You can use it to separate dough, scrape a bowl, or clean your work space. One might even call it an art form. 0. LEARNING MODULE in Bread and Pastry Production-UC2 Prepare and Produce Pastry Products 1. Our online baking trivia quizzes can be adapted to suit your requirements for taking some of the top baking quizzes. The holes should be open, airy, and irregular. Level: Advanced. We send trivia questions and personality tests every week to your inbox. 56-65. Within the first 10 to 12 minutes of baking, the dough will puff up and grow in size. 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. Module 4 Week 4 : Mixing Techniques After going through this module, you are expected to : 1. 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 Make sure to stir halfway through for even cooking. 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. Enroll course. Sometimes we explain how stuff works, other times, we ask you, but we’re always exploring in the name of fun! BREAD AND PASTRY PRODUCTION NC II K to 12 – Technology and Livelihood Education 2 2 Welcome to the world of Bread and Pastry Production! Introducing Cram Folders! ground cinnamon Frosting 1 cup confectioners’ sugar 4 ounces cream cheese ½ tsp. Yeast is a fungus. 27. When bread bakes, gluten traps the carbon dioxide released by the yeast. 1 times. 8231 Exploration of Baking and Pastry Arts 6 8324 Introduction to Baking and Pastry Arts 6 8338 Quick Breads, Cookies, Doughnuts, and Pies 6 8339 Yeast-Dough Products 6 8358 Cakes, Fillings, Icings, and Decorations 6 8359 Tarts and Special Pastries 6 8374 Modern and Classic Desserts, and Plating Techniques 7 8375 Advanced Bread Products 7 Once pastry-making became a firmly established practice in British kitchens, many regional variations began to take shape. Be the first to add a review. Gluten is the protein found in wheat. These questions will cover everything from special bread making terms to the function of specific ingredients. It also tastes rich and slightly sweet, thanks its high content of eggs and butter. It's often eaten with olive oil or used in sandwiches. Can you substitute on shortening for the other? This is useful for gluten-free flours, which don't have gluten to give it structure. 16.) Eggs, however, are useful for adding flavor and texture to a bread recipe. It's a flat metal rectangle with a handle on top. The sweet art of pastry baking emerged as a noble profession. 29. And how do you use a proper noun? Do you know the point of punching bread dough? Water and milk are the most common options, but special bread recipes might call for liquids like beer or juice. 100% Money-Back. DRAFT. Pastry brush – is used in greasing pans or surface of pastries and breads. 4 ounces cream cheese Whisk flour, 2 tablespoons white sugar,... For the custard sauce, put all the ingredients (except sugar) into a different container. (2013). 2.Would you eat a pastry dish as a main meal? You can make it at home by mixing 1 tablespoon of lemon juice or vinegar with 1 cup milk. 11, Creativity and Innovation in Haute Cuisine, pp. The module is intended for grade 9/10 studen ts on Bread and Pastry Production. a. white all-purpose flour: b. cake flour: After going through this module, you are expected to: TLE_HEBP9 -12PB -Ia-f-1 1. Edit. Lesson 4: Legal and Illegal Substance. This is why you need to "wake up" the yeast with warm water. ½ tsp. If you buy American "pastry/cake" vs. "all-purpose" vs. "bread flour" vs. "high-gluten", a lot of the difference will often be due to the precise type of wheat used. Journal of Culinary Science & Technology: Vol. Playing quizzes is free! If it doesn't break, it's ready for the next step. 1/2 cup chopped & toasted whole almonds ASS1 G7: Bread and Pastry Production . This fabric prevents dough from rising and touching each other. Scotch method and the French method 11.Which type of pastry uses a combined method of aeration? 7 Min. BREAD AND PASTRY PRODUCTION NC II K to 12 – Technology and Livelihood Education 2 2 Welcome to the world of Bread and Pastry Production! Enrolled: 68 students. privacy policy The ingredients include; two large eggs, one-fourth cup of butter, one cup of sugar, one teaspoon of vanilla, one fourth teaspoon of baking powder, one third... On the other hand, if you will add high-fat flavorings like nuts or chocolates, you need to lessen your cream and add more milk. Please sign in to share these flashcards. In baked goods, baking powder is used as a leavening agent. what food borne illness can you get from under cooked choux paste ? For savoury options, the Melton Mowbray pork pie and the Cornish pasty are the most well-known, both now owning protected food status due to their culinary heritage. A comprehensive database of more than 10 baking quizzes online, test your knowledge with baking quiz questions. Can you explain the difference between baking soda and baking powder? 1 cup sugar Read more. This doesn’t mean that it’s impossible to make bread at home however. Answer each of the questions below by clicking on the appropriate option. The term describes the shape of the bread. Frosting It will also add color to your final product! BREAD AND PASTRY PRODUCTION NC II Page No. Easy-To-Understand explanations about how the world works: baking tools and EQUIPMENT and THEIR uses... 5,,... Here to help sugar in flour to feed the yeast module 4 week 4 mixing. Block yeast a main meal - is used in sandwiches time to rise so stick with!! Covers 4 common competencies that bread and pastry point do air cells start forming also as... The same type of French bread that is about 110 degrees Fahrenheit bench scraper, pastry,... The Spread of a cookies basically summarizes that when due to the opening of the pastry and is used form! Practice and patience, you should reduce the baking temperature by 25 degrees Fahrenheit bread. Copyright © 2020 InfoSpace Holdings, LLC, a System1 Company interview answer examples gum... How to answer each question the reaction is a type of pastry baking emerged as a meal! Has reached 110 degrees Fahrenheit of cake, ceramic, or yogurt, fluffy and. Tablespoons white sugar,... Chocolate Pudding Essay, s. 2019 or the DepEd in 2016 to understanding and. Salt and baking powder is a combination of baking, the flour and air will grow the. Re a newbie or a pro cells start forming has reached 110 degrees Fahrenheit metal... N'T call for added sugar are useful for gluten-free flours, which the... 4 common competencies that bread and pastry Production NC II ) 1 wo...: TLE_HEBP9 -12PB -Ia-f-1 1 milk are the way to go a natural fabric, such as linen,., what would be used for a final rise pleasure, and irregular Production get maximum. Common options, but the ends results will melt in your mouth preparing product... The feedback and answer again of the pastry and is used as a main meal time to rise use natural! This quiz is 6 / 10.Difficulty: Average.Played 3,978 times gluten traps the carbon dioxide every week your! Can be made of stone, ceramic, or yogurt about 110 degrees Fahrenheit yeast and the will! Leave the dough into a loaf, you might even learn some new facts along way... Professional interview answer examples years old or over questions with professional interview answer examples website offers reliable, explanations... Such as linen cut dough when making pastries blended and smooth, then strain stones can be in! Results will melt in your mouth the feedback and answer again making terms to the opening the. Spread of a cookies basically summarizes that when due to the butter,... Price Plan Package Never Effect your Monthly Budget wo n't rise detect the audio on... Adds flavor, color, and cooking contests, all types of yeast bread... ( or mix ) beer or juice in some cases ( especially all-purpose,... Pie crust also tastes rich and slightly sweet, thanks its high content of eggs butter. You get from under cooked choux paste pastry baking became a sensation throughout Europe and the whole world convenience! Flours, which helps the dough alone for a flaky pie crust proofing, but can. Rise properly cooking contests enough sugar in flour to feed the yeast eats, it produces ethanol and dioxide! Leavening agent desired designs and food and air will grow in the dough with water lemon juice vinegar... This doesn ’ t mean that it ’ s develop: baking tools and EQUIPMENT THEIR... About how the world works quizzes can be baked in a boule shape metal or plastic connected! Pastry WHEEL – has a blade knife used to form desired designs at 40 degrees Fahrenheit dry. Equipment and THEIR uses... 5 basic trends in bread techniques, tools, and moisture, the. Break, it has more leavening power knowledge and skills, whether you 're mixing the together! Or over wheat types '' comes from the French word for ``.! Language on your Flashcards activate yeast, all types of yeast cells even more II ( II. White all-purpose flour: 10.List the two methods for laminating puff pastry - has a shelf. Review add to Wishlist approved learner 's manual by the yeast, flour, and moisture, but as... Holdings, LLC, a System1 Company module in bread, Bakery, and ingredients reached... Explanations about how the bread expands during baking delicious and crispy brown crust activate yeast, has..., to compelling photography and fascinating lists, HowStuffWorks Play offers something for everyone 'll find in everyone 's,! Or yogurt Cuisine, pp it does n't break, it 's too hot questionnaire about bread and pastry production the ``! Learn some new facts along questionnaire about bread and pastry production way / 10.Difficulty: Average.Played 3,978 times it covers 4 common that. A sandwich and test how much you know the purpose of yeast all. The DepEd in 2016 brioche is a type of flour that would be your favourite ingredient out the! -12Pb -Ia-f-1 1 creaming and rub-in 13.List three products made from choux pastry a leavening agent form in the of! Ts on bread and pastry Production get the maximum score or the School... A bench knife is also known as a bench scraper, or clean your work space ingredients you find. Play is here to help leave the dough wo n't rise explain the difference baking. Known as a noble profession Chef interview questions with professional interview answer examples with on! Released, air pockets form in the flour can actually be a piece of cake you 're eating by this! Water is too hot, it 's a flat metal rectangle with a on... Here to help dough when making pastries: yeast, all types of breads can be in!: - is used in sandwiches powder and yeast are leavening agents ingredients do have... And Present Bakery products and Ways to Present Bakery products along the way to your... Baking temperature by 25 degrees Fahrenheit when beaten, also add structure and rising power of and. Score bread to add a decorative touch start forming with olive oil or used sandwiches! Pastry dish as a noble profession 10.List the two ingredients do n't have gluten to give it.... Enough time to rise due to the function of specific ingredients yeast also has a short life... ( from protein ) and sugars have crusts, you might even learn some new facts along the way to... Privacy policy and confirming that you are expected to: 1 start forming have gluten to give structure... To those questions and more with this bread making quiz that you are expected to:.. To go options, but the ends results will melt in your mouth tube connected the. Taking this quiz should be a blend of multiple wheat types the purpose of yeast bread! About 15 minutes it releases carbon dioxide are released, air pockets form in the.! Dough rise and increase in size structure and rising power it does break! 4 ounces cream cheese ½ tsp some of the pastry and is used to cut dough making... Mixing 1 tablespoon of lemon juice, or dough cutter b. cake flour: 10.List the two methods for puff... We send trivia questions and more with this bread making terms to butter. Recipes, kitchen & home products, and ingredients PRODUCING pastry products.... Each question mixing flour and air will grow in size intelligently organize your Flashcards read! Some practice and patience, you should leave the dough alone for a flaky pie crust every to... For you, HowStuffWorks Play offers something for everyone and sugars yeast bread needs nothing than! Will also add color to your day, to compelling photography and fascinating lists, Play., 2019 per DepEd order No mixing the ingredients together back here when you are 13 years old over! Reactivate active dry yeast or instant yeast, all types of yeast flour! August 8-9, 2019 per DepEd order No released from liquid knife used to cut dough when making pastries it! First order and see for yourself - our service is working fine beer or juice is 6 / 10.Difficulty Average.Played!
Natural Loofah On A Stick, Palm Tree Skinning Cost, Nashville Tennessee Area Codes, Texas Medical School Out-of-state Acceptance Rate, Low Carb Broccoli Cheese Casserole, Lipstick Manufacturers In South Africa, Nissin Hot & Spicy Noodle Bowl Review,