A variety of methods have since been developed in making leaven. This paper. 2. The dough is then divided, moulded into loaf size shapes, given a final rising and baked. • Concept of basic temperature. Bread production began to develop along the fertile banks of the Nile and by 3000BC, baking bread had become a skill. Bread is the product of baking a mixture of flour, water, salt, yeast and other ingredients.The basic process involves mixing of ingredients until the flour is converted into a stiff paste or dough, followed by baking the dough into a loaf. Mixes ingredients to form dough or batter by hand or using electric mixer. Definition of pastry Pastry refers to the establishment where are produced or marketed different types of sweet foods, such as pastries, cakes, tarts, invoices and others. Yeast was previously being used to brew beers, but Ancient Egyptians started using it to bake breads. 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 / Grade 8 Technology and Livelihood Education (TLE) student like you … It contains flour, shortening like butter or oil, sugar, water, and salt. Ovens have developed dramatically since the first European settlers used a camp oven ( a round cauldron) which stood over the hot embers of an open fire. Bread was the subject of many of New Zealand's earliest food regulations such as the Sale of Bread Act and Bread Ordinance in 1863. Common pastry dishes include pies, tarts, quiches, croissants, and pasties. New cuisine and leading chefs are considering bread and bakery, not solely a complement to the dishes served in their… A place where something beginis or develops in large amounts.​, Electrical materials/devices are essential componentsivered by the power distribution companies. BREAD AND PASTRY PRODUCTION The basic trends in bread, bakery and pastry innovation are related to Health, Pleasure and Convenience. SYNOPSIS. From the Fertile Crescent, where wheat was domesticated, cultivation spread north and west, to Europe and North Africa, and east towards East Asia. Write youranswer on your notebook.1.2.3.COVID-194.5.​, Create a Project plan on how to properly implement it base on the OHSC guidelines. 1 Full PDF related to this paper. Tr Bread and Pastry Production Nc II - Free download as Powerpoint Presentation (.ppt / .pptx), PDF File (.pdf), Text File (.txt) or view presentation slides online. They believed they would be rewarded with a stable universe where there was an abundance of food such as bread. 2. This is laid out in the French Bread Law , also known as the Bread Decree, of 1993. 0 0. carrol There are various pastries made such as short crust pastry, puff pastry, and Filo pastry. 4. The basic trends in bread, bakery, and pastry innovation are related to health, pleasure, and convenience. Sweetened pastries are often described as bakers' confectionery. This paper analyses how culinary trends are influencing product innovation in bread and similar products. …, rument. 9. 6. In New Zealand there are two main processes for making bread. The difference between bread and pastry is not just in process but also in proportions and ingredients. Make a pizza and a sweet calzone (yeast raised pastie-like bread with a range of sweet fillings). The practice was to use a little old dough, or leaven, to "start" the new dough. Download. These two doughs were mixed together and allowed to ferment (rise) for some hours before baking. Plating and presentation will be emphasized in baking productions. View Bread and Pastry Research Papers on Academia.edu for free. A filling is put inside the pastry and it is baked to get resulting food with crispy coat. The triangular loaf was one of many objects found under the foundation of Mentuhotep II's mortuary temple at Deir el Bahari in Western Thebes. supposed that you do not have electrical measuring inst Baking wares – are made of glass or metal containers for batter and dough with various sizes and shapes. Mixes ingredients to make icings, decorates cakes and pastries, and blends colors for icings, shaped ornaments, and statuaries. 3. The learner demonstrates understanding of the basic concept and underlying theories in preparing and producing pastry products B. Download Full PDF Package. We made a number or things including rosette - a flower shaped roll,… Career opportunities The learners demonstrate an understanding o f the core concepts and theories in bread and pastry production The learners independently demonstrate co re competencies in bread and pastry production as prescribed in the TESDA Training Regulation • Types of bread moulding and why it's necessary to know about it. The art of baking bread began around 600 BC in Ancient Greece which led to an invention of enclosed ovens. This in turn led to the formation of towns, as opposed to the nomadic lifestyle, and gave rise to more and more sophisticated forms of societal organization. In the early 1900's it was discovered that traditional long fermentation times could be reduced from 18 to 3-4 hours by the use of very small amounts of certain chemicals, called oxidants, in bread or flour. 9. Chef Juan went through a lot of different things and it was all a bit confusing as to what he was working on when. 5. Enjoy the fun of fresh bread making the traditional way. COC demo For the facilitator: Welcome to the Technology and Livelihood Education-7/8 Self-Learning Module (SLM) on Bread and Pastry Production! The fermentation of hops and scalded malt for at least two to three.! 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