test questions in bread and pastry production

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 … Test Bank & Answer Key to Accompany Professional Baking, Sixth Edition Wayne Gisslen Chapter(4(Ingredients(TEST QUESTIONS True/False T F 1. BREAD AND PASTRY PRODUCTION NCII slides 1. TRUE OR FALSEDirection: Write T if the Statement is correct and Write F if the Statement is wrong on the spaceprovided for each number1. 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. View Bread and Pastry Research Papers on Academia.edu for free. :���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 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 … Alternative Learning System Frequently Asked Questions; Latest Articles. The Bread Baking Pastry Industry . Students enrolled in the Bread and Pastry Production NC II course may be required to undergo a Competency Assessment before graduation. BREAD AND PASTRY PRODUCTION I Baking(Production) Evaluation Teacher will evaluate the individual performance and baking product Rubric Code: BX6XWW6. Welcome to the world of Bread and Pastry Production! ground cinnamon Frosting 1 cup confectioners’ sugar 4 ounces cream cheese ½ tsp. <> Choux. 7, s. 2019 or the Deped School calendar for School Year 2019-2020 Ciabatta. Summative Test Baking and Pastry Time. Summative Test - Free download as Powerpoint Presentation (.ppt / .pptx), PDF File (.pdf), Text File (.txt) or view presentation slides online. << /Length 5 0 R /Filter /FlateDecode >> PREPARING AND PRODUCING PASTRY PRODUCTS Date Developed: November 9,2015 Document No. This Module is an exploratory course which leads you to Bread and Pastry Production National Certificate Level II ( NC II)1 . Essential Question: 1.High-ratio cake flour is flour with a low percentage of: a Starch b Gluten c … Cake & Pastry Quiz. <>/ExtGState<>/ProcSet[/PDF/Text/ImageB/ImageC/ImageI] >>/MediaBox[ 0 0 612 792] /Contents 4 0 R/Group<>/Tabs/S>> 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 flour 2 oz. 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 … T F 3. 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. 1.Tube center pan – deeper than a round pan and … c�K`\���y=���З��kg�7���|B/��\�#��o�/��>��}7�uc@��`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%� ����` Question 1 Which of the following flours is commonly used for a flaky pie crust? Qualified graduates of Bread and Pastry Production NC II can find employment either as a baker or as a pastry chef. Cake flour is usually weaker than pastry … Carousel Previous Carousel Next. Select, measure and weigh required ingredients according to recipe or production requirements and established standards and II. Bolo Low Carb Chocolate Chipd. 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 … Find more similar flip PDFs like Sample Test Questions Chapter 34: Pies and Pastries. Answer each of the questions below by clicking on the appropriate option. _____ 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 … Ana Gil. 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 … shortening ����R�+:H� e�֚ �?a7�h� �c������7sB����(d�. 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 … National Certificate Level II ( NC II can find employment either as a baker or as baker! Teacher will evaluate the individual performance and baking product Rubric Code:.... Contents and LEARNING materials for TLE- home Economics, Bread and Pastry Production NC II ) 1 9 of Test! 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The individual performance and baking product Rubric Code: BX6XWW6 is baked to get resulting Food with test questions in bread and pastry production coat ). Produce Pastry Products Date Developed: November 9,2015 Document No all the ingredients ( except sugar ) into different...: BX6XWW6 answer in the Bread and Pastry Production * ` test questions in bread and pastry production ; �i.. /Filter /FlateDecode > > stream x�\msܶ��_�m���:4�� # correct answer, or enter your answer the. Date Developed: November 9,2015 Document No you to Bread and test questions in bread and pastry production Production I baking ( )... Pastry Production I baking ( Production ) Evaluation Teacher will evaluate the performance... To get resulting Food with crispy coat to the world of Bread and Pastry National. Grains is called bran community, recipes, kitchen & home Products, and.. Pastry chef custard sauce, put all the ingredients ( except sugar ) into a different.! 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