Poppyseed filling 23. establishments in preparing and producing a variety of high-quality pastry. 1.5. 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. 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. 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. 21. 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. 1.4. Prepare and present gateaux, tortes and cakes Preparing and presenting gateaux, tortes and cakes TRS741342 4. Ratio of ingredients required to produce a balance formula 3. 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. 4. store bakery products. A 2. prepare pastry products. Prepare and produce bakery products Preparing and producing bakery products TRS741379 2. Apply portion control to minimise wastage. Types of paste or pastry What methods of cooking can be applied to paste products? Use appropriate equipment to produce required pastries and pastry products. Place a check in the appropriate box opposite each question to indicate your answer. 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. CBLM - BPP (Prepare and Display petits fours) Bong Lacaden. Correct proportion control, yields, weights and sizes for profitability 4. Expected Outcome After completing this module, you should be able to: 1. prepare baking ingredients, tools, utensils and equipment. Download Full PDF Package. LESSON 1: PREPARE AND PRODUCE PASTRY PRODUCTS (PP) 1. 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 does not cover the specialist skills used by patissiers to produce specialist patisserie products. Make paste and pastry products using correct techniques and ensuring appropriate conditions to optimise quality. A drag angle is when the electrode is pointing backward, meaning the welder’s hand and electrode holder proceeds the puddle. 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