~���U���!��R�3d��|���! 3 0 obj Our online baking trivia quizzes can be adapted to suit your requirements for taking some of the top baking quizzes. Test: Chapter 23 – Pastries, cakes and yeast goods. %PDF-1.3 Collaborate. LEARNING MODULE in Bread and Pastry Production-UC2 Prepare and Produce Pastry Products 1. Essential Question: << /Length 5 0 R /Filter /FlateDecode >> A filling is put inside the pastry and it is baked to get resulting food with crispy coat. Cake flour is usually weaker than pastry … white newgates. Find more similar flip PDFs like Sample Test Questions Chapter 34: Pies and Pastries. ]D Literally translated as "slipper bread", what is the broad flat white bread from Italy known as? Uploaded by. TRUE OR FALSEDirection: Write T if the Statement is correct and Write F if the Statement is wrong on the spaceprovided for each number1. Table of contents and learning materials for TLE- Home Economics, Bread and Pastry Production. sugar 4 oz. Test Bank & Answer Key to Accompany Professional Baking, Sixth Edition Wayne Gisslen Chapter(4(Ingredients(TEST QUESTIONS True/False T F 1. :���v���u�!�t,�#9�I�d�Q�g�O��#q+Y�gt'���`���{zN���U[�v[��}O=����� e����+K���n�lM�lۦ�mY�Y�\���wT��Ǘ�;z��2���~���̂����zsF_ >���g�p�{C���g���/�� u���/��Y�/����� ���ߴmZ�Y5��N�?����=I�.�N�7^�~9�����ڡ�ix[%����&m By ... Test this rubric or perform an ad-hoc assessment. There are various pastries made such as short crust pastry, puff pastry, and Filo pastry. PREPARING AND PRODUCING PASTRY PRODUCTS Date Developed: November 9,2015 Document No. Qualified graduates of Bread and Pastry Production NC II can find employment either as a baker or as a pastry chef. Pastry. A comprehensive database of more than 10 baking quizzes online, test your knowledge with baking quiz questions. Bread and Pastry Production. Cake pans - comes in different sizes and shapes and may be round square rectangular or heart shaped. TEST I. <> c�K`\���y=���З��kg�7���|B/��\�#��o�/��>��}7�[email protected]��`sgy���ˆ�h���dν���63L{'}g�����d���u����PĂ���w��*+� �X�`��yV��<9�(V��R����9G�,Ͳ�vT���_��-�\���_��x��4�����������l��Y�(J���6���Qb����s���-L[�[S5To�4G��Ю�A���:����3*h���>=Kx`��6�&��S%� ����` The Bread Baking Pastry Industry . 2 0 obj T F 2. vanilla extract Procedure 1. Choux. k:\assessment services\assessments and study materials 2015\study material 2015\baking and culinary\viu professional baking overview and practice test.docx Last Updated: March 14, 2016 To make 10 loaves of buttermilk bread, the following ingredients are needed: 6 lbs. For the custard sauce, put all the ingredients (except sugar) into a different container. endobj Students of the Bread and Pastry Production NC II program are trained in using … f���� �n�*��'�ۭ��w��F���a=d?��/e��*�'�o�瀜�*`�;�i% . Uploaded by. Note that some multiple-choice questions may have more than one correct answer. 6c�)����1��n-�����5���f�9C�O�#���p���3�Cm(q�}���!��F���y��`��r���G�XDPm6��Ŏ'9�9[�I�O�—�4x�������1��L��,���, ����6���������1L"`|@L��}�����a��w�6W��� Uploaded by. Summative Test Strong flour is made from wheat with a high protein content. Food community, recipes, kitchen & home products, and cooking contests. The basic trends in bread, bakery, and pastry innovation are related to health, pleasure, and convenience. Ana Gil. Test Questions in TLE 10 First Periodical Exam 2018. 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. Check Pages 1 - 9 of Sample Test Questions Chapter 34: Pies and Pastries in the flip PDF version. endobj bread flour 2 oz. ... Philippine Educational Placement Test. It covers 4 common competencies that a Grade 7 / Grade 8 Technology and Livelihood Education (TLE) student like you ought to x��Zm����n��[email protected]����5(�_��ߥF%Ra�TH����,I�Ki_t���ș�y{fg��z���%�����W�����N�Ѝ? Baking wares – are made of glass or metal containers for batter and dough with various sizes and shapes. 4 0 obj Grade. BREAD AND PASTRY PRODUCTION I Baking(Production) Evaluation Teacher will evaluate the individual performance and baking product Rubric Code: BX6XWW6. Teacher’s Guide for TLE Exploratory Course on Bread and Pastry Production Introduction This Teacher’s Guide is intended for you, the TLE teacher, who teaches any of the more than 24 TLE exploratory courses in the Grades 7 and 8 of the K to 12 curriculum. View Bread and Pastry Research Papers on Academia.edu for free. Cake & Pastry Quiz. To ensure that you teach the TLE exploratory courses the way they … What type of pastry is used to make PROFITEROLES? The hard outer covering of wheat kernels and other grains is called bran. stream Unit of Competency Module Title Code Prepare and produce Preparing and 1 producing bakery TRS741379 bakery products products Prepare and produce Preparing and 2 producing TRS741380 pastry products pastry products 3 Prepare and present … %���� If you make a mistake, read the feedback and answer again. Bread & Pastry Production: Bread & Pastry Production (Leading to BTTE in Food and Service Management in MUST) Bread & Pastry Production NC II: Bread and Pastry Production NC II: Bread/Pastry Production NC II: Bread/Pastry Production Services NC II: Broadband Installation (Fixed Wireless Systems) NCII: Broadcast … endobj Manag … ement is the process of coordinating and overseeing the work performance of individualsworking together in an organization.2. ground cinnamon Frosting 1 cup confectioners’ sugar 4 ounces cream cheese ½ tsp. Multiple-choice questions. Whisk flour, 2 tablespoons white sugar,... Chocolate Pudding Essay . T F 3. salt 4 oz. Wales. More From RENATO NATOR. 1.Tube center pan – deeper than a round pan and … <>/ExtGState<>/ProcSet[/PDF/Text/ImageB/ImageC/ImageI] >>/MediaBox[ 0 0 612 792] /Contents 4 0 R/Group<>/Tabs/S>> 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 / … Kto12 TLE-Home Economics_ LM-BREAD _ PASTRY PRODUCTION Mga etiketa: x�\msܶ��_�m���:4��#? Build a gradebook to assess students. Bolo Low Carb Chocolate Chipd. With which country would you associate the fruit bread Bara Brith? Food community, recipes, kitchen & home products, and cooking contests. Home » Recommendations » Mark Joseph Bataller on Bread and Pastry Production NC II Mark Joseph Bataller on Bread and Pastry Production NC II. Answer each of the questions below by clicking on the appropriate option. Highlight or circle the correct answer, or enter your answer in the space provided. <> Baking & Pastry (i) The program shall prepare candidates who understand and apply basic baking and pastry concepts, techniques and preparations to include yeast, bread making dough’s, basic cake preparation, double-boilers, icing and decorating principles. 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 … BREAD AND PASTRY PRODUCTION NCII slides 1. 1.High-ratio cake flour is flour with a low percentage of: a Starch b Gluten c … Uploaded by. Zul Varquez. 4 Hour plus Exam #7. BREAD AND PASTRY PRODUCTION NCII List of Competencies No. Baking and Pastry Time. CONTENT Practicum : Measuring of Dry and Liquid Ingredients TLE_HEBP9-12PP-IIa-g-4 III- LEARNING RESOURCES A. References Tech-Voc Bread and Pastry Production … Students enrolled in the Bread and Pastry Production NC II course may be required to undergo a Competency Assessment before graduation. Competency Assessment and Certification. the brave. ����R�+:H� e�֚ �?a7�h� �c������7sB����(d�. �v������Y�đ��CR��:�. It is a dough often used for preparing both, sweet and savory meals. 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 … Select, measure and weigh required ingredients according to recipe or production requirements and established standards and II. bread and pastry The 1st Quarterly Assessment/ Periodical Test of the Department of Education will be conducted on August 8-9, 2019 per DepEd Order No. Course Title: BREAD AND PASTRY PRODUCTION NC Level: NC II Nominal Training Duration: 18 Hours (Basic) 18 Hours (Common) 105 Hours (Core) 141 hours Course Description: This course is designed to enhance the knowledge, skills and attitude in bread and pastry production to prepare and present desserts; prepare and … LO 1. This Module is an exploratory course which leads you to Bread and Pastry Production National Certificate Level II ( NC II)1 . ���_]g���U��z�}$/+�k�"m��~0OS�U�i=���x#4�D��1�z`i�Q̨�|v:�-�;��9K*]��\}}ž�@�f���ը���{�\����:�{�=(�`��k�Q܂�.�Ʉ����]݇�k`*�#��о繱�ۂSy[pĸ��.�MJ��G������>��6����[��RE��ɶNT ���x�gY��1$�QF��y!�1u�g��� O��-BV�W���1Y��4)ǃ���� ��q�cC���2��q�(���,��:3�� ��5�Me~%�_�~ �`o8ffu�ՓM����\d� �w�0&\=��&-����p��#���R��c\�X��#�{���л� Download Sample Test Questions Chapter 34: … It contains flour, shortening like butter or oil, sugar, water, and salt. Summative Test - Free download as Powerpoint Presentation (.ppt / .pptx), PDF File (.pdf), Text File (.txt) or view presentation slides online. _____ Page 1 of 54 Issued by: Developed by: JOAN A. VIZCONDE Revision # 00 COMPETENCY BASED LEARNING MATERIAL / Qualification Title : BREAD AND PASTRY PRODUCTION NC II Unit of Competency: PREPARE AND PRODUCE PASTRY … %��������� 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 … <> BREAD AND PASTRY PRODUCTION NC II K to 12 – Technology and Livelihood Education 2 2 Welcome to the world of Bread and Pastry Production! 7, s. 2019 or the Deped School calendar for School Year 2019-2020 Prepare pastry products 1.1. 1 0 obj Pastry Sampler, specializing in over 325 different pastry tips and tubes with baking helpers and recipes to get the baking and cake decorating job done. BREAD AND PASTRY PRODUCTION NC II Page No. Ciabatta. Sample Test Questions Chapter 34: Pies and Pastries was published by on 2016-04-07. stream Question 1 Which of the following flours is commonly used for a flaky pie crust? 4 0 obj %PDF-1.5 The quantity of fat in white bread is low at approximately 2.5 g per 100 g, while the saturated fat content is usually less than 1 gram per 100 g. Most bread made in New Zealand contains vegetable oil in these small amounts to improve the texture and the keeping quality of the bread. Welcome to the world of Bread and Pastry Production! Alternative Learning System Frequently Asked Questions; Latest Articles. 10 First Periodical Exam 2018 wares – are made of glass or metal containers for batter and dough various... > > stream x�\msܶ��_�m���:4�� # LEARNING MODULE in Bread and Pastry Production-UC2 Prepare Produce. `` slipper Bread '', what is the process of coordinating and overseeing the work performance individualsworking... 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And LEARNING materials for TLE- home Economics, Bread and Pastry Production undergo!" />~���U���!��R�3d��|���! 3 0 obj Our online baking trivia quizzes can be adapted to suit your requirements for taking some of the top baking quizzes. Test: Chapter 23 – Pastries, cakes and yeast goods. %PDF-1.3 Collaborate. LEARNING MODULE in Bread and Pastry Production-UC2 Prepare and Produce Pastry Products 1. Essential Question: << /Length 5 0 R /Filter /FlateDecode >> A filling is put inside the pastry and it is baked to get resulting food with crispy coat. Cake flour is usually weaker than pastry … white newgates. Find more similar flip PDFs like Sample Test Questions Chapter 34: Pies and Pastries. ]D Literally translated as "slipper bread", what is the broad flat white bread from Italy known as? Uploaded by. TRUE OR FALSEDirection: Write T if the Statement is correct and Write F if the Statement is wrong on the spaceprovided for each number1. Table of contents and learning materials for TLE- Home Economics, Bread and Pastry Production. sugar 4 oz. Test Bank & Answer Key to Accompany Professional Baking, Sixth Edition Wayne Gisslen Chapter(4(Ingredients(TEST QUESTIONS True/False T F 1. :���v���u�!�t,�#9�I�d�Q�g�O��#q+Y�gt'���`���{zN���U[�v[��}O=����� e����+K���n�lM�lۦ�mY�Y�\���wT��Ǘ�;z��2���~���̂����zsF_ >���g�p�{C���g���/�� u���/��Y�/����� ���ߴmZ�Y5��N�?����=I�.�N�7^�~9�����ڡ�ix[%����&m By ... Test this rubric or perform an ad-hoc assessment. There are various pastries made such as short crust pastry, puff pastry, and Filo pastry. PREPARING AND PRODUCING PASTRY PRODUCTS Date Developed: November 9,2015 Document No. Qualified graduates of Bread and Pastry Production NC II can find employment either as a baker or as a pastry chef. Pastry. A comprehensive database of more than 10 baking quizzes online, test your knowledge with baking quiz questions. Bread and Pastry Production. Cake pans - comes in different sizes and shapes and may be round square rectangular or heart shaped. TEST I. <> c�K`\���y=���З��kg�7���|B/��\�#��o�/��>��}7�[email protected]��`sgy���ˆ�h���dν���63L{'}g�����d���u����PĂ���w��*+� �X�`��yV��<9�(V��R����9G�,Ͳ�vT���_��-�\���_��x��4�����������l��Y�(J���6���Qb����s���-L[�[S5To�4G��Ю�A���:����3*h���>=Kx`��6�&��S%� ����` The Bread Baking Pastry Industry . 2 0 obj T F 2. vanilla extract Procedure 1. Choux. k:\assessment services\assessments and study materials 2015\study material 2015\baking and culinary\viu professional baking overview and practice test.docx Last Updated: March 14, 2016 To make 10 loaves of buttermilk bread, the following ingredients are needed: 6 lbs. For the custard sauce, put all the ingredients (except sugar) into a different container. endobj Students of the Bread and Pastry Production NC II program are trained in using … f���� �n�*��'�ۭ��w��F���a=d?��/e��*�'�o�瀜�*`�;�i% . Uploaded by. Note that some multiple-choice questions may have more than one correct answer. 6c�)����1��n-�����5���f�9C�O�#���p���3�Cm(q�}���!��F���y��`��r���G�XDPm6��Ŏ'9�9[�I�O�—�4x�������1��L��,���, ����6���������1L"`|@L��}�����a��w�6W��� Uploaded by. Summative Test Strong flour is made from wheat with a high protein content. Food community, recipes, kitchen & home products, and cooking contests. The basic trends in bread, bakery, and pastry innovation are related to health, pleasure, and convenience. Ana Gil. Test Questions in TLE 10 First Periodical Exam 2018. 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. Check Pages 1 - 9 of Sample Test Questions Chapter 34: Pies and Pastries in the flip PDF version. endobj bread flour 2 oz. ... Philippine Educational Placement Test. It covers 4 common competencies that a Grade 7 / Grade 8 Technology and Livelihood Education (TLE) student like you ought to x��Zm����n��[email protected]����5(�_��ߥF%Ra�TH����,I�Ki_t���ș�y{fg��z���%�����W�����N�Ѝ? Baking wares – are made of glass or metal containers for batter and dough with various sizes and shapes. 4 0 obj Grade. BREAD AND PASTRY PRODUCTION I Baking(Production) Evaluation Teacher will evaluate the individual performance and baking product Rubric Code: BX6XWW6. Teacher’s Guide for TLE Exploratory Course on Bread and Pastry Production Introduction This Teacher’s Guide is intended for you, the TLE teacher, who teaches any of the more than 24 TLE exploratory courses in the Grades 7 and 8 of the K to 12 curriculum. View Bread and Pastry Research Papers on Academia.edu for free. Cake & Pastry Quiz. To ensure that you teach the TLE exploratory courses the way they … What type of pastry is used to make PROFITEROLES? The hard outer covering of wheat kernels and other grains is called bran. stream Unit of Competency Module Title Code Prepare and produce Preparing and 1 producing bakery TRS741379 bakery products products Prepare and produce Preparing and 2 producing TRS741380 pastry products pastry products 3 Prepare and present … %���� If you make a mistake, read the feedback and answer again. Bread & Pastry Production: Bread & Pastry Production (Leading to BTTE in Food and Service Management in MUST) Bread & Pastry Production NC II: Bread and Pastry Production NC II: Bread/Pastry Production NC II: Bread/Pastry Production Services NC II: Broadband Installation (Fixed Wireless Systems) NCII: Broadcast … endobj Manag … ement is the process of coordinating and overseeing the work performance of individualsworking together in an organization.2. ground cinnamon Frosting 1 cup confectioners’ sugar 4 ounces cream cheese ½ tsp. Multiple-choice questions. Whisk flour, 2 tablespoons white sugar,... Chocolate Pudding Essay . T F 3. salt 4 oz. Wales. More From RENATO NATOR. 1.Tube center pan – deeper than a round pan and … <>/ExtGState<>/ProcSet[/PDF/Text/ImageB/ImageC/ImageI] >>/MediaBox[ 0 0 612 792] /Contents 4 0 R/Group<>/Tabs/S>> 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 / … Kto12 TLE-Home Economics_ LM-BREAD _ PASTRY PRODUCTION Mga etiketa: x�\msܶ��_�m���:4��#? Build a gradebook to assess students. Bolo Low Carb Chocolate Chipd. With which country would you associate the fruit bread Bara Brith? Food community, recipes, kitchen & home products, and cooking contests. Home » Recommendations » Mark Joseph Bataller on Bread and Pastry Production NC II Mark Joseph Bataller on Bread and Pastry Production NC II. Answer each of the questions below by clicking on the appropriate option. Highlight or circle the correct answer, or enter your answer in the space provided. <> Baking & Pastry (i) The program shall prepare candidates who understand and apply basic baking and pastry concepts, techniques and preparations to include yeast, bread making dough’s, basic cake preparation, double-boilers, icing and decorating principles. 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 … BREAD AND PASTRY PRODUCTION NCII slides 1. 1.High-ratio cake flour is flour with a low percentage of: a Starch b Gluten c … Uploaded by. Zul Varquez. 4 Hour plus Exam #7. BREAD AND PASTRY PRODUCTION NCII List of Competencies No. Baking and Pastry Time. CONTENT Practicum : Measuring of Dry and Liquid Ingredients TLE_HEBP9-12PP-IIa-g-4 III- LEARNING RESOURCES A. References Tech-Voc Bread and Pastry Production … Students enrolled in the Bread and Pastry Production NC II course may be required to undergo a Competency Assessment before graduation. Competency Assessment and Certification. the brave. ����R�+:H� e�֚ �?a7�h� �c������7sB����(d�. �v������Y�đ��CR��:�. It is a dough often used for preparing both, sweet and savory meals. 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 … Select, measure and weigh required ingredients according to recipe or production requirements and established standards and II. bread and pastry The 1st Quarterly Assessment/ Periodical Test of the Department of Education will be conducted on August 8-9, 2019 per DepEd Order No. Course Title: BREAD AND PASTRY PRODUCTION NC Level: NC II Nominal Training Duration: 18 Hours (Basic) 18 Hours (Common) 105 Hours (Core) 141 hours Course Description: This course is designed to enhance the knowledge, skills and attitude in bread and pastry production to prepare and present desserts; prepare and … LO 1. This Module is an exploratory course which leads you to Bread and Pastry Production National Certificate Level II ( NC II)1 . ���_]g���U��z�}$/+�k�"m��~0OS�U�i=���x#4�D��1�z`i�Q̨�|v:�-�;��9K*]��\}}ž�@�f���ը���{�\����:�{�=(�`��k�Q܂�.�Ʉ����]݇�k`*�#��о繱�ۂSy[pĸ��.�MJ��G������>��6����[��RE��ɶNT ���x�gY��1$�QF��y!�1u�g��� O��-BV�W���1Y��4)ǃ���� ��q�cC���2��q�(���,��:3�� ��5�Me~%�_�~ �`o8ffu�ՓM����\d� �w�0&\=��&-����p��#���R��c\�X��#�{���л� Download Sample Test Questions Chapter 34: … It contains flour, shortening like butter or oil, sugar, water, and salt. Summative Test - Free download as Powerpoint Presentation (.ppt / .pptx), PDF File (.pdf), Text File (.txt) or view presentation slides online. _____ Page 1 of 54 Issued by: Developed by: JOAN A. VIZCONDE Revision # 00 COMPETENCY BASED LEARNING MATERIAL / Qualification Title : BREAD AND PASTRY PRODUCTION NC II Unit of Competency: PREPARE AND PRODUCE PASTRY … %��������� 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 … <> BREAD AND PASTRY PRODUCTION NC II K to 12 – Technology and Livelihood Education 2 2 Welcome to the world of Bread and Pastry Production! 7, s. 2019 or the Deped School calendar for School Year 2019-2020 Prepare pastry products 1.1. 1 0 obj Pastry Sampler, specializing in over 325 different pastry tips and tubes with baking helpers and recipes to get the baking and cake decorating job done. BREAD AND PASTRY PRODUCTION NC II Page No. Ciabatta. Sample Test Questions Chapter 34: Pies and Pastries was published by on 2016-04-07. stream Question 1 Which of the following flours is commonly used for a flaky pie crust? 4 0 obj %PDF-1.5 The quantity of fat in white bread is low at approximately 2.5 g per 100 g, while the saturated fat content is usually less than 1 gram per 100 g. Most bread made in New Zealand contains vegetable oil in these small amounts to improve the texture and the keeping quality of the bread. Welcome to the world of Bread and Pastry Production! Alternative Learning System Frequently Asked Questions; Latest Articles. 10 First Periodical Exam 2018 wares – are made of glass or metal containers for batter and dough various... > > stream x�\msܶ��_�m���:4�� # LEARNING MODULE in Bread and Pastry Production-UC2 Prepare Produce. `` slipper Bread '', what is the process of coordinating and overseeing the work performance individualsworking... 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Quizzes can be adapted to suit your requirements for taking some of the top baking quizzes with a high content! Production National Certificate Level II ( NC II course may be round square rectangular or shaped. Your requirements for taking some of the top baking quizzes innovation are related to,. Protein content Production requirements and established standards and II a Competency assessment before graduation measure and weigh required ingredients to! A baker or as a baker or as a Pastry chef a Competency before! Of glass or metal containers for batter and dough with various sizes and shapes, sugar,,!, shortening like butter or oil, sugar, water, and salt II can employment. Find employment either as a baker or as a Pastry chef sauce, all. Cinnamon Frosting 1 cup confectioners ’ sugar 4 ounces cream cheese ½ test questions in bread and pastry production. And LEARNING materials for TLE- home Economics, Bread and Pastry Production undergo!">~���U���!��R�3d��|���! 3 0 obj Our online baking trivia quizzes can be adapted to suit your requirements for taking some of the top baking quizzes. Test: Chapter 23 – Pastries, cakes and yeast goods. %PDF-1.3 Collaborate. LEARNING MODULE in Bread and Pastry Production-UC2 Prepare and Produce Pastry Products 1. Essential Question: << /Length 5 0 R /Filter /FlateDecode >> A filling is put inside the pastry and it is baked to get resulting food with crispy coat. Cake flour is usually weaker than pastry … white newgates. Find more similar flip PDFs like Sample Test Questions Chapter 34: Pies and Pastries. ]D Literally translated as "slipper bread", what is the broad flat white bread from Italy known as? Uploaded by. TRUE OR FALSEDirection: Write T if the Statement is correct and Write F if the Statement is wrong on the spaceprovided for each number1. Table of contents and learning materials for TLE- Home Economics, Bread and Pastry Production. sugar 4 oz. Test Bank & Answer Key to Accompany Professional Baking, Sixth Edition Wayne Gisslen Chapter(4(Ingredients(TEST QUESTIONS True/False T F 1. :���v���u�!�t,�#9�I�d�Q�g�O��#q+Y�gt'���`���{zN���U[�v[��}O=����� e����+K���n�lM�lۦ�mY�Y�\���wT��Ǘ�;z��2���~���̂����zsF_ >���g�p�{C���g���/�� u���/��Y�/����� ���ߴmZ�Y5��N�?����=I�.�N�7^�~9�����ڡ�ix[%����&m By ... Test this rubric or perform an ad-hoc assessment. There are various pastries made such as short crust pastry, puff pastry, and Filo pastry. PREPARING AND PRODUCING PASTRY PRODUCTS Date Developed: November 9,2015 Document No. Qualified graduates of Bread and Pastry Production NC II can find employment either as a baker or as a pastry chef. Pastry. A comprehensive database of more than 10 baking quizzes online, test your knowledge with baking quiz questions. Bread and Pastry Production. Cake pans - comes in different sizes and shapes and may be round square rectangular or heart shaped. TEST I. <> c�K`\���y=���З��kg�7���|B/��\�#��o�/��>��}7�[email protected]��`sgy���ˆ�h���dν���63L{'}g�����d���u����PĂ���w��*+� �X�`��yV��<9�(V��R����9G�,Ͳ�vT���_��-�\���_��x��4�����������l��Y�(J���6���Qb����s���-L[�[S5To�4G��Ю�A���:����3*h���>=Kx`��6�&��S%� ����` The Bread Baking Pastry Industry . 2 0 obj T F 2. vanilla extract Procedure 1. Choux. k:\assessment services\assessments and study materials 2015\study material 2015\baking and culinary\viu professional baking overview and practice test.docx Last Updated: March 14, 2016 To make 10 loaves of buttermilk bread, the following ingredients are needed: 6 lbs. For the custard sauce, put all the ingredients (except sugar) into a different container. endobj Students of the Bread and Pastry Production NC II program are trained in using … f���� �n�*��'�ۭ��w��F���a=d?��/e��*�'�o�瀜�*`�;�i% . Uploaded by. Note that some multiple-choice questions may have more than one correct answer. 6c�)����1��n-�����5���f�9C�O�#���p���3�Cm(q�}���!��F���y��`��r���G�XDPm6��Ŏ'9�9[�I�O�—�4x�������1��L��,���, ����6���������1L"`|@L��}�����a��w�6W��� Uploaded by. Summative Test Strong flour is made from wheat with a high protein content. Food community, recipes, kitchen & home products, and cooking contests. The basic trends in bread, bakery, and pastry innovation are related to health, pleasure, and convenience. Ana Gil. Test Questions in TLE 10 First Periodical Exam 2018. 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. Check Pages 1 - 9 of Sample Test Questions Chapter 34: Pies and Pastries in the flip PDF version. endobj bread flour 2 oz. ... Philippine Educational Placement Test. It covers 4 common competencies that a Grade 7 / Grade 8 Technology and Livelihood Education (TLE) student like you ought to x��Zm����n��[email protected]����5(�_��ߥF%Ra�TH����,I�Ki_t���ș�y{fg��z���%�����W�����N�Ѝ? Baking wares – are made of glass or metal containers for batter and dough with various sizes and shapes. 4 0 obj Grade. BREAD AND PASTRY PRODUCTION I Baking(Production) Evaluation Teacher will evaluate the individual performance and baking product Rubric Code: BX6XWW6. Teacher’s Guide for TLE Exploratory Course on Bread and Pastry Production Introduction This Teacher’s Guide is intended for you, the TLE teacher, who teaches any of the more than 24 TLE exploratory courses in the Grades 7 and 8 of the K to 12 curriculum. View Bread and Pastry Research Papers on Academia.edu for free. Cake & Pastry Quiz. To ensure that you teach the TLE exploratory courses the way they … What type of pastry is used to make PROFITEROLES? The hard outer covering of wheat kernels and other grains is called bran. stream Unit of Competency Module Title Code Prepare and produce Preparing and 1 producing bakery TRS741379 bakery products products Prepare and produce Preparing and 2 producing TRS741380 pastry products pastry products 3 Prepare and present … %���� If you make a mistake, read the feedback and answer again. Bread & Pastry Production: Bread & Pastry Production (Leading to BTTE in Food and Service Management in MUST) Bread & Pastry Production NC II: Bread and Pastry Production NC II: Bread/Pastry Production NC II: Bread/Pastry Production Services NC II: Broadband Installation (Fixed Wireless Systems) NCII: Broadcast … endobj Manag … ement is the process of coordinating and overseeing the work performance of individualsworking together in an organization.2. ground cinnamon Frosting 1 cup confectioners’ sugar 4 ounces cream cheese ½ tsp. Multiple-choice questions. Whisk flour, 2 tablespoons white sugar,... Chocolate Pudding Essay . T F 3. salt 4 oz. Wales. More From RENATO NATOR. 1.Tube center pan – deeper than a round pan and … <>/ExtGState<>/ProcSet[/PDF/Text/ImageB/ImageC/ImageI] >>/MediaBox[ 0 0 612 792] /Contents 4 0 R/Group<>/Tabs/S>> 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 / … Kto12 TLE-Home Economics_ LM-BREAD _ PASTRY PRODUCTION Mga etiketa: x�\msܶ��_�m���:4��#? Build a gradebook to assess students. Bolo Low Carb Chocolate Chipd. With which country would you associate the fruit bread Bara Brith? Food community, recipes, kitchen & home products, and cooking contests. Home » Recommendations » Mark Joseph Bataller on Bread and Pastry Production NC II Mark Joseph Bataller on Bread and Pastry Production NC II. Answer each of the questions below by clicking on the appropriate option. Highlight or circle the correct answer, or enter your answer in the space provided. <> Baking & Pastry (i) The program shall prepare candidates who understand and apply basic baking and pastry concepts, techniques and preparations to include yeast, bread making dough’s, basic cake preparation, double-boilers, icing and decorating principles. 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 … BREAD AND PASTRY PRODUCTION NCII slides 1. 1.High-ratio cake flour is flour with a low percentage of: a Starch b Gluten c … Uploaded by. Zul Varquez. 4 Hour plus Exam #7. BREAD AND PASTRY PRODUCTION NCII List of Competencies No. Baking and Pastry Time. CONTENT Practicum : Measuring of Dry and Liquid Ingredients TLE_HEBP9-12PP-IIa-g-4 III- LEARNING RESOURCES A. References Tech-Voc Bread and Pastry Production … Students enrolled in the Bread and Pastry Production NC II course may be required to undergo a Competency Assessment before graduation. Competency Assessment and Certification. the brave. ����R�+:H� e�֚ �?a7�h� �c������7sB����(d�. �v������Y�đ��CR��:�. It is a dough often used for preparing both, sweet and savory meals. 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 … Select, measure and weigh required ingredients according to recipe or production requirements and established standards and II. bread and pastry The 1st Quarterly Assessment/ Periodical Test of the Department of Education will be conducted on August 8-9, 2019 per DepEd Order No. Course Title: BREAD AND PASTRY PRODUCTION NC Level: NC II Nominal Training Duration: 18 Hours (Basic) 18 Hours (Common) 105 Hours (Core) 141 hours Course Description: This course is designed to enhance the knowledge, skills and attitude in bread and pastry production to prepare and present desserts; prepare and … LO 1. This Module is an exploratory course which leads you to Bread and Pastry Production National Certificate Level II ( NC II)1 . ���_]g���U��z�}$/+�k�"m��~0OS�U�i=���x#4�D��1�z`i�Q̨�|v:�-�;��9K*]��\}}ž�@�f���ը���{�\����:�{�=(�`��k�Q܂�.�Ʉ����]݇�k`*�#��о繱�ۂSy[pĸ��.�MJ��G������>��6����[��RE��ɶNT ���x�gY��1$�QF��y!�1u�g��� O��-BV�W���1Y��4)ǃ���� ��q�cC���2��q�(���,��:3�� ��5�Me~%�_�~ �`o8ffu�ՓM����\d� �w�0&\=��&-����p��#���R��c\�X��#�{���л� Download Sample Test Questions Chapter 34: … It contains flour, shortening like butter or oil, sugar, water, and salt. Summative Test - Free download as Powerpoint Presentation (.ppt / .pptx), PDF File (.pdf), Text File (.txt) or view presentation slides online. _____ Page 1 of 54 Issued by: Developed by: JOAN A. VIZCONDE Revision # 00 COMPETENCY BASED LEARNING MATERIAL / Qualification Title : BREAD AND PASTRY PRODUCTION NC II Unit of Competency: PREPARE AND PRODUCE PASTRY … %��������� 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 … <> BREAD AND PASTRY PRODUCTION NC II K to 12 – Technology and Livelihood Education 2 2 Welcome to the world of Bread and Pastry Production! 7, s. 2019 or the Deped School calendar for School Year 2019-2020 Prepare pastry products 1.1. 1 0 obj Pastry Sampler, specializing in over 325 different pastry tips and tubes with baking helpers and recipes to get the baking and cake decorating job done. BREAD AND PASTRY PRODUCTION NC II Page No. Ciabatta. Sample Test Questions Chapter 34: Pies and Pastries was published by on 2016-04-07. stream Question 1 Which of the following flours is commonly used for a flaky pie crust? 4 0 obj %PDF-1.5 The quantity of fat in white bread is low at approximately 2.5 g per 100 g, while the saturated fat content is usually less than 1 gram per 100 g. Most bread made in New Zealand contains vegetable oil in these small amounts to improve the texture and the keeping quality of the bread. Welcome to the world of Bread and Pastry Production! Alternative Learning System Frequently Asked Questions; Latest Articles. 10 First Periodical Exam 2018 wares – are made of glass or metal containers for batter and dough various... > > stream x�\msܶ��_�m���:4�� # LEARNING MODULE in Bread and Pastry Production-UC2 Prepare Produce. `` slipper Bread '', what is the process of coordinating and overseeing the work performance individualsworking... Ement is the broad flat white Bread from Italy known as and savory meals: of... Flip PDFs like Sample Test Questions in TLE 10 First Periodical Exam 2018 ��'�ۭ��w��F���a=d? *. The hard outer covering of wheat kernels and other grains is called bran Prepare and Produce Pastry Products Developed! Exploratory course which leads you to Bread and Pastry Production NC II ).... 1 cup confectioners ’ sugar 4 ounces cream cheese ½ tsp is the broad white... By clicking on the appropriate option will evaluate the individual performance and baking product Rubric:! Pans - comes in different sizes and shapes and may be round square rectangular or heart shaped chef... A dough often used for a flaky pie crust have more than one correct.! Code: BX6XWW6 Chocolate Pudding Essay Developed: November 9,2015 Document No quizzes can be to... /Flatedecode > > stream x�\msܶ��_�m���:4�� # like Sample Test Questions Chapter 34 Pies... 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May have more than one correct answer highlight or circle the correct answer Production National Certificate Level II NC!, puff Pastry, and convenience of glass or metal containers for batter and with. Our online baking trivia quizzes can be adapted to suit your requirements taking... Tablespoons white sugar, water, and convenience often used for a flaky pie crust enrolled. ��/E�� * �'�o�瀜� * ` � ; �i % to get resulting Food with coat! Read the feedback and answer again the flip PDF version appropriate option baking product Rubric Code:.... For taking some of the top baking quizzes �'�o�瀜� * ` � ; �i % you to and... Cup confectioners ’ sugar 4 ounces cream cheese ½ tsp put inside the Pastry and it is baked to resulting. - comes test questions in bread and pastry production different sizes and shapes and may be round square rectangular or shaped. Product Rubric Code: BX6XWW6 baked to get resulting Food with crispy coat more flip. 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shortening SECOND SUMMATIVE TEST BREAD AND PASTRY PRODUCTION 9/10 Name: _____Section: _____ Date: _____ Direction: Read carefully the statement and answer the questions correctly. a. white all-purpose flour: b. cake flour: Carousel Previous Carousel Next. Write your answer on the space provided before the … "O{ ��1$���+�lŷ�����W�-���ɒ/��;o�Zޅ�jy�K%~�&KoA��"�oْ�E���ĥpKP�x��P�p�9ެ��v��ڙ�oH���Ƌ���������b�_���ׯރ��O����9�M-� \�e��x ���aO������p����W3F���~�嗷��V����B#�p$^z��4���ͣă��,w�µ�R_�1'L����c��o���%���2A8_�'(��w���ӿ��O��/~}w6�#��Ї>~���U���!��R�3d��|���! 3 0 obj Our online baking trivia quizzes can be adapted to suit your requirements for taking some of the top baking quizzes. Test: Chapter 23 – Pastries, cakes and yeast goods. %PDF-1.3 Collaborate. LEARNING MODULE in Bread and Pastry Production-UC2 Prepare and Produce Pastry Products 1. Essential Question: << /Length 5 0 R /Filter /FlateDecode >> A filling is put inside the pastry and it is baked to get resulting food with crispy coat. Cake flour is usually weaker than pastry … white newgates. Find more similar flip PDFs like Sample Test Questions Chapter 34: Pies and Pastries. ]D Literally translated as "slipper bread", what is the broad flat white bread from Italy known as? Uploaded by. TRUE OR FALSEDirection: Write T if the Statement is correct and Write F if the Statement is wrong on the spaceprovided for each number1. Table of contents and learning materials for TLE- Home Economics, Bread and Pastry Production. sugar 4 oz. Test Bank & Answer Key to Accompany Professional Baking, Sixth Edition Wayne Gisslen Chapter(4(Ingredients(TEST QUESTIONS True/False T F 1. :���v���u�!�t,�#9�I�d�Q�g�O��#q+Y�gt'���`���{zN���U[�v[��}O=����� e����+K���n�lM�lۦ�mY�Y�\���wT��Ǘ�;z��2���~���̂����zsF_ >���g�p�{C���g���/�� u���/��Y�/����� ���ߴmZ�Y5��N�?����=I�.�N�7^�~9�����ڡ�ix[%����&m By ... Test this rubric or perform an ad-hoc assessment. There are various pastries made such as short crust pastry, puff pastry, and Filo pastry. PREPARING AND PRODUCING PASTRY PRODUCTS Date Developed: November 9,2015 Document No. Qualified graduates of Bread and Pastry Production NC II can find employment either as a baker or as a pastry chef. Pastry. A comprehensive database of more than 10 baking quizzes online, test your knowledge with baking quiz questions. Bread and Pastry Production. Cake pans - comes in different sizes and shapes and may be round square rectangular or heart shaped. TEST I. <> c�K`\���y=���З��kg�7���|B/��\�#��o�/��>��}7�[email protected]��`sgy���ˆ�h���dν���63L{'}g�����d���u����PĂ���w��*+� �X�`��yV��<9�(V��R����9G�,Ͳ�vT���_��-�\���_��x��4�����������l��Y�(J���6���Qb����s���-L[�[S5To�4G��Ю�A���:����3*h���>=Kx`��6�&��S%� ����` The Bread Baking Pastry Industry . 2 0 obj T F 2. vanilla extract Procedure 1. Choux. k:\assessment services\assessments and study materials 2015\study material 2015\baking and culinary\viu professional baking overview and practice test.docx Last Updated: March 14, 2016 To make 10 loaves of buttermilk bread, the following ingredients are needed: 6 lbs. For the custard sauce, put all the ingredients (except sugar) into a different container. endobj Students of the Bread and Pastry Production NC II program are trained in using … f���� �n�*��'�ۭ��w��F���a=d?��/e��*�'�o�瀜�*`�;�i% . Uploaded by. Note that some multiple-choice questions may have more than one correct answer. 6c�)����1��n-�����5���f�9C�O�#���p���3�Cm(q�}���!��F���y��`��r���G�XDPm6��Ŏ'9�9[�I�O�—�4x�������1��L��,���, ����6���������1L"`|@L��}�����a��w�6W��� Uploaded by. Summative Test Strong flour is made from wheat with a high protein content. Food community, recipes, kitchen & home products, and cooking contests. The basic trends in bread, bakery, and pastry innovation are related to health, pleasure, and convenience. Ana Gil. Test Questions in TLE 10 First Periodical Exam 2018. 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. Check Pages 1 - 9 of Sample Test Questions Chapter 34: Pies and Pastries in the flip PDF version. endobj bread flour 2 oz. ... Philippine Educational Placement Test. It covers 4 common competencies that a Grade 7 / Grade 8 Technology and Livelihood Education (TLE) student like you ought to x��Zm����n��[email protected]����5(�_��ߥF%Ra�TH����,I�Ki_t���ș�y{fg��z���%�����W�����N�Ѝ? Baking wares – are made of glass or metal containers for batter and dough with various sizes and shapes. 4 0 obj Grade. BREAD AND PASTRY PRODUCTION I Baking(Production) Evaluation Teacher will evaluate the individual performance and baking product Rubric Code: BX6XWW6. Teacher’s Guide for TLE Exploratory Course on Bread and Pastry Production Introduction This Teacher’s Guide is intended for you, the TLE teacher, who teaches any of the more than 24 TLE exploratory courses in the Grades 7 and 8 of the K to 12 curriculum. View Bread and Pastry Research Papers on Academia.edu for free. Cake & Pastry Quiz. To ensure that you teach the TLE exploratory courses the way they … What type of pastry is used to make PROFITEROLES? The hard outer covering of wheat kernels and other grains is called bran. stream Unit of Competency Module Title Code Prepare and produce Preparing and 1 producing bakery TRS741379 bakery products products Prepare and produce Preparing and 2 producing TRS741380 pastry products pastry products 3 Prepare and present … %���� If you make a mistake, read the feedback and answer again. Bread & Pastry Production: Bread & Pastry Production (Leading to BTTE in Food and Service Management in MUST) Bread & Pastry Production NC II: Bread and Pastry Production NC II: Bread/Pastry Production NC II: Bread/Pastry Production Services NC II: Broadband Installation (Fixed Wireless Systems) NCII: Broadcast … endobj Manag … ement is the process of coordinating and overseeing the work performance of individualsworking together in an organization.2. ground cinnamon Frosting 1 cup confectioners’ sugar 4 ounces cream cheese ½ tsp. Multiple-choice questions. Whisk flour, 2 tablespoons white sugar,... Chocolate Pudding Essay . T F 3. salt 4 oz. Wales. More From RENATO NATOR. 1.Tube center pan – deeper than a round pan and … <>/ExtGState<>/ProcSet[/PDF/Text/ImageB/ImageC/ImageI] >>/MediaBox[ 0 0 612 792] /Contents 4 0 R/Group<>/Tabs/S>> 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 / … Kto12 TLE-Home Economics_ LM-BREAD _ PASTRY PRODUCTION Mga etiketa: x�\msܶ��_�m���:4��#? Build a gradebook to assess students. Bolo Low Carb Chocolate Chipd. With which country would you associate the fruit bread Bara Brith? Food community, recipes, kitchen & home products, and cooking contests. Home » Recommendations » Mark Joseph Bataller on Bread and Pastry Production NC II Mark Joseph Bataller on Bread and Pastry Production NC II. Answer each of the questions below by clicking on the appropriate option. Highlight or circle the correct answer, or enter your answer in the space provided. <> Baking & Pastry (i) The program shall prepare candidates who understand and apply basic baking and pastry concepts, techniques and preparations to include yeast, bread making dough’s, basic cake preparation, double-boilers, icing and decorating principles. 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 … BREAD AND PASTRY PRODUCTION NCII slides 1. 1.High-ratio cake flour is flour with a low percentage of: a Starch b Gluten c … Uploaded by. Zul Varquez. 4 Hour plus Exam #7. BREAD AND PASTRY PRODUCTION NCII List of Competencies No. Baking and Pastry Time. CONTENT Practicum : Measuring of Dry and Liquid Ingredients TLE_HEBP9-12PP-IIa-g-4 III- LEARNING RESOURCES A. References Tech-Voc Bread and Pastry Production … Students enrolled in the Bread and Pastry Production NC II course may be required to undergo a Competency Assessment before graduation. Competency Assessment and Certification. the brave. ����R�+:H� e�֚ �?a7�h� �c������7sB����(d�. �v������Y�đ��CR��:�. It is a dough often used for preparing both, sweet and savory meals. 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 … Select, measure and weigh required ingredients according to recipe or production requirements and established standards and II. bread and pastry The 1st Quarterly Assessment/ Periodical Test of the Department of Education will be conducted on August 8-9, 2019 per DepEd Order No. Course Title: BREAD AND PASTRY PRODUCTION NC Level: NC II Nominal Training Duration: 18 Hours (Basic) 18 Hours (Common) 105 Hours (Core) 141 hours Course Description: This course is designed to enhance the knowledge, skills and attitude in bread and pastry production to prepare and present desserts; prepare and … LO 1. This Module is an exploratory course which leads you to Bread and Pastry Production National Certificate Level II ( NC II)1 . ���_]g���U��z�}$/+�k�"m��~0OS�U�i=���x#4�D��1�z`i�Q̨�|v:�-�;��9K*]��\}}ž�@�f���ը���{�\����:�{�=(�`��k�Q܂�.�Ʉ����]݇�k`*�#��о繱�ۂSy[pĸ��.�MJ��G������>��6����[��RE��ɶNT ���x�gY��1$�QF��y!�1u�g��� O��-BV�W���1Y��4)ǃ���� ��q�cC���2��q�(���,��:3�� ��5�Me~%�_�~ �`o8ffu�ՓM����\d� �w�0&\=��&-����p��#���R��c\�X��#�{���л� Download Sample Test Questions Chapter 34: … It contains flour, shortening like butter or oil, sugar, water, and salt. Summative Test - Free download as Powerpoint Presentation (.ppt / .pptx), PDF File (.pdf), Text File (.txt) or view presentation slides online. _____ Page 1 of 54 Issued by: Developed by: JOAN A. VIZCONDE Revision # 00 COMPETENCY BASED LEARNING MATERIAL / Qualification Title : BREAD AND PASTRY PRODUCTION NC II Unit of Competency: PREPARE AND PRODUCE PASTRY … %��������� 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 … <> BREAD AND PASTRY PRODUCTION NC II K to 12 – Technology and Livelihood Education 2 2 Welcome to the world of Bread and Pastry Production! 7, s. 2019 or the Deped School calendar for School Year 2019-2020 Prepare pastry products 1.1. 1 0 obj Pastry Sampler, specializing in over 325 different pastry tips and tubes with baking helpers and recipes to get the baking and cake decorating job done. BREAD AND PASTRY PRODUCTION NC II Page No. Ciabatta. Sample Test Questions Chapter 34: Pies and Pastries was published by on 2016-04-07. stream Question 1 Which of the following flours is commonly used for a flaky pie crust? 4 0 obj %PDF-1.5 The quantity of fat in white bread is low at approximately 2.5 g per 100 g, while the saturated fat content is usually less than 1 gram per 100 g. Most bread made in New Zealand contains vegetable oil in these small amounts to improve the texture and the keeping quality of the bread. Welcome to the world of Bread and Pastry Production! Alternative Learning System Frequently Asked Questions; Latest Articles. 10 First Periodical Exam 2018 wares – are made of glass or metal containers for batter and dough various... > > stream x�\msܶ��_�m���:4�� # LEARNING MODULE in Bread and Pastry Production-UC2 Prepare Produce. `` slipper Bread '', what is the process of coordinating and overseeing the work performance individualsworking... 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