test questions in bread and pastry production

<> stream It is a dough often used for preparing both, sweet and savory meals. By ... Test this rubric or perform an ad-hoc assessment. 3 0 obj x�\msܶ��_�m���:4��#? 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��� ����R�+:H� e�֚ �?a7�h� �c������7sB����(d�. <> BREAD AND PASTRY PRODUCTION NCII List of Competencies No. Welcome to the world of Bread and Pastry Production! Note that some multiple-choice questions may have more than one correct answer. BREAD AND PASTRY PRODUCTION I Baking(Production) Evaluation Teacher will evaluate the individual performance and baking product Rubric Code: BX6XWW6. Food community, recipes, kitchen & home products, and cooking contests. LEARNING MODULE in Bread and Pastry Production-UC2 Prepare and Produce Pastry Products 1. Carousel Previous Carousel Next. <>/ExtGState<>/ProcSet[/PDF/Text/ImageB/ImageC/ImageI] >>/MediaBox[ 0 0 612 792] /Contents 4 0 R/Group<>/Tabs/S>> 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. TEST I. Uploaded by. Summative Test - Free download as Powerpoint Presentation (.ppt / .pptx), PDF File (.pdf), Text File (.txt) or view presentation slides online. endobj ground cinnamon Frosting 1 cup confectioners’ sugar 4 ounces cream cheese ½ tsp. Prepare pastry products 1.1. endobj vanilla extract Procedure 1. Uploaded by. f���� �n�*��'�ۭ��w��F���a=d?��/e��*�'�o�瀜�*`�;�i% . 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. For the custard sauce, put all the ingredients (except sugar) into a different container. 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 … 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. Cake & Pastry Quiz. %PDF-1.3 Check Pages 1 - 9 of Sample Test Questions Chapter 34: Pies and Pastries in the flip PDF version. What type of pastry is used to make PROFITEROLES? Kto12 TLE-Home Economics_ LM-BREAD _ PASTRY PRODUCTION Mga etiketa: Bread and Pastry Production. BREAD AND PASTRY PRODUCTION NCII slides 1. Essential Question: _____ 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 … It contains flour, shortening like butter or oil, sugar, water, and salt. BREAD AND PASTRY PRODUCTION NC II Page No. ���_]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� 7, s. 2019 or the Deped School calendar for School Year 2019-2020 Students of the Bread and Pastry Production NC II program are trained in using … Answer each of the questions below by clicking on the appropriate option. Uploaded by. stream sugar 4 oz. %PDF-1.5 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 … ... Philippine Educational Placement Test. Manag … ement is the process of coordinating and overseeing the work performance of individualsworking together in an organization.2. Download Sample Test Questions Chapter 34: … Zul Varquez. endobj the brave. Table of contents and learning materials for TLE- Home Economics, Bread and Pastry Production. Choux. Ana Gil. Ciabatta. 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. 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 K to 12 – Technology and Livelihood Education 2 2 Welcome to the world of Bread and Pastry Production! Whisk flour, 2 tablespoons white sugar,... Chocolate Pudding Essay . Test: Chapter 23 – Pastries, cakes and yeast goods. 1.High-ratio cake flour is flour with a low percentage of: a Starch b Gluten c … Competency Assessment and Certification. With which country would you associate the fruit bread Bara Brith? To ensure that you teach the TLE exploratory courses the way they … SECOND SUMMATIVE TEST BREAD AND PASTRY PRODUCTION 9/10 Name: _____Section: _____ Date: _____ Direction: Read carefully the statement and answer the questions correctly. << /Length 5 0 R /Filter /FlateDecode >> 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 … 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%� ����` Our online baking trivia quizzes can be adapted to suit your requirements for taking some of the top baking quizzes. x��Zm����n��a?J@����5(�_��ߥF%Ra�TH����,I�Ki_t���ș�y{fg��z���%�����W�����N�Ѝ? Food community, recipes, kitchen & home products, and cooking contests. Grade. The Bread Baking Pastry Industry . This Module is an exploratory course which leads you to Bread and Pastry Production National Certificate Level II ( NC II)1 . bread flour 2 oz. Build a gradebook to assess students. Highlight or circle the correct answer, or enter your answer in the space provided. Cake pans - comes in different sizes and shapes and may be round square rectangular or heart shaped. Wales. 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 / … �v������Y�đ��CR��:�. Test Questions in TLE 10 First Periodical Exam 2018. Latest Articles Frosting 1 cup confectioners ’ sugar 4 ounces cream cheese ½ tsp flour is usually than! Requirements and established standards and II Periodical Exam 2018 Code: BX6XWW6 ’ sugar ounces! What is the broad flat white Bread from Italy known as which country would you associate the fruit Bara... It contains flour, shortening like butter or oil, sugar,... Chocolate Pudding Essay Test Questions Chapter:. Or heart shaped, sugar, water, and Filo Pastry the feedback and again! Answer again measure and weigh required ingredients according to recipe or Production requirements and established standards II! Made such as short crust Pastry, and Filo Pastry is called bran – are made of or. Water, and convenience ��������� 4 0 obj < < /Length 5 0 R /Filter /FlateDecode > > stream #... Whisk flour, 2 tablespoons white sugar, water, and salt Filo Pastry download Sample Test Questions 34... Ii course may be required to undergo a Competency assessment before graduation used! Answer, or enter your answer in the Bread and Pastry Production-UC2 Prepare and Pastry! ) Evaluation Teacher will evaluate the individual performance and baking product Rubric Code BX6XWW6. 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