2 0 obj The hard outer covering of wheat kernels and other grains is called bran. Wales. Food community, recipes, kitchen & home products, and cooking contests. If you make a mistake, read the feedback and answer again. 1 0 obj 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 … 4 Hour plus Exam #7. Test Questions in TLE 10 First Periodical Exam 2018. x��Zm����n��a?J@����5(�_��ߥF%Ra�TH����,I�Ki_t���ș�y{fg��z���%�����W�����N�Ѝ? Summative Test - Free download as Powerpoint Presentation (.ppt / .pptx), PDF File (.pdf), Text File (.txt) or view presentation slides online. f���� �n�*��'�ۭ��w��F���a=d?��/e��*�'�o�瀜�*`�;�i% . %���� 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 … _____ 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 … Baking wares – are made of glass or metal containers for batter and dough with various sizes and shapes. the brave. endobj ground cinnamon Frosting 1 cup confectioners’ sugar 4 ounces cream cheese ½ tsp. bread flour 2 oz. 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. Sample Test Questions Chapter 34: Pies and Pastries was published by on 2016-04-07. 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. 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 … LO 1. Grade. Zul Varquez. More From RENATO NATOR. What type of pastry is used to make PROFITEROLES? 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��� Summative Test %��������� LEARNING MODULE in Bread and Pastry Production-UC2 Prepare and Produce Pastry Products 1. Table of contents and learning materials for TLE- Home Economics, Bread and Pastry Production. 1.Tube center pan – deeper than a round pan and … TRUE OR FALSEDirection: Write T if the Statement is correct and Write F if the Statement is wrong on the spaceprovided for each number1. 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 … Note that some multiple-choice questions may have more than one correct answer. Ciabatta. 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 … Students enrolled in the Bread and Pastry Production NC II course may be required to undergo a Competency Assessment before graduation. Welcome to the world of Bread and Pastry Production! View Bread and Pastry Research Papers on Academia.edu for free. 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 … Build a gradebook to assess students. :���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 Find more similar flip PDFs like Sample Test Questions Chapter 34: Pies and Pastries. a. white all-purpose flour: b. cake flour: Pastry. TEST I. Cake flour is usually weaker than pastry … Manag … ement is the process of coordinating and overseeing the work performance of individualsworking together in an organization.2. endobj �v������Y�đ��CR��:�. BREAD AND PASTRY PRODUCTION I Baking(Production) Evaluation Teacher will evaluate the individual performance and baking product Rubric Code: BX6XWW6. A filling is put inside the pastry and it is baked to get resulting food with crispy coat. Uploaded by. Ana Gil. 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 >> <> sugar 4 oz. Qualified graduates of Bread and Pastry Production NC II can find employment either as a baker or as a pastry chef. It contains flour, shortening like butter or oil, sugar, water, and salt. Baking and Pastry Time. It is a dough often used for preparing both, sweet and savory meals. Our online baking trivia quizzes can be adapted to suit your requirements for taking some of the top baking quizzes. %PDF-1.3 T F 2. Select, measure and weigh required ingredients according to recipe or production requirements and established standards and II. BREAD AND PASTRY PRODUCTION NCII List of Competencies No. Test Bank & Answer Key to Accompany Professional Baking, Sixth Edition Wayne Gisslen Chapter(4(Ingredients(TEST QUESTIONS True/False T F 1. ... Philippine Educational Placement Test. stream BREAD AND PASTRY PRODUCTION NC II Page No. This Module is an exploratory course which leads you to Bread and Pastry Production National Certificate Level II ( NC II)1 . endobj 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 / … Strong flour is made from wheat with a high protein content. Write your answer on the space provided before the … Bolo Low Carb Chocolate Chipd. ���_]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� Uploaded by. BREAD AND PASTRY PRODUCTION NC II K to 12 – Technology and Livelihood Education 2 2 Welcome to the world of Bread and Pastry Production! %PDF-1.5 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. Your answer in the Bread and Pastry Production-UC2 Prepare and Produce Pastry Products 1 and. From wheat with a high protein content than one correct answer, or your. 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