4. store bakery products. Prepare and present gateaux, tortes and cakes Preparing and presenting gateaux, tortes and cakes TRS741342 4. 1.4. A drag angle is when the electrode is pointing backward, meaning the welder’s hand and electrode holder proceeds the puddle. Types of paste or pastry What methods of cooking can be applied to paste products? 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. Apply portion control to minimise wastage. Sour cherry filling 22. Make paste and pastry products using correct techniques and ensuring appropriate conditions to optimise quality. 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. 3. decorate and present pastry and bakery products. 2. prepare pastry products. Download Full PDF Package. 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. Ratio of ingredients required to produce a balance formula 3. Prepare and produce pastry products Preparing and producing pastry products TRS741380 3. Mixing procedures/formulation/recipes 1.6. Culinary and technical terms related to pastry products 2. Correct proportion control, yields, weights and sizes for profitability 4. CBLM - BPP (Prepare and Display petits fours) Bong Lacaden. Yeast raised donuts Page 57 of 98 Date Developed: CBLM Bread and Pastry Production NCII “Prepare and Produce Bakery Products ” Prepare and produce bakery products Preparing and producing bakery products TRS741379 2. The travel angle applies to the position the electrode make with a reference perpendicular to the axis of the weld in plane of the weld axis. 1.5. Use appropriate equipment to produce required pastries and pastry products. LESSON 1: PREPARE AND PRODUCE PASTRY PRODUCTS (PP) 1. 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. 21. A It does not cover the specialist skills used by patissiers to produce specialist patisserie products. Download PDF. juice they are probably best used in baked products which have baking soda as an ingredient. Types, kinds, and classification of pastry products 5. establishments in preparing and producing a variety of high-quality pastry. Expected Outcome After completing this module, you should be able to: 1. prepare baking ingredients, tools, utensils and equipment. 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