Yeast raised donuts Page 57 of 98 Date Developed: CBLM Bread and Pastry Production NCII “Prepare and Produce Bakery Products ” 21. A 1.4. It can be either a drag angle or a push angle. Correct proportion control, yields, weights and sizes for profitability 4. Download PDF. Poppyseed filling 23. 3. decorate and present pastry and bakery products. 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. 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. Prepare and produce bakery products Preparing and producing bakery products TRS741379 2. Sour cherry filling 22. Mixing procedures/formulation/recipes Types of paste or pastry What methods of cooking can be applied to paste products? A drag angle is when the electrode is pointing backward, meaning the welder’s hand and electrode holder proceeds the puddle. 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. juice they are probably best used in baked products which have baking soda as an ingredient. 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. Unit 714 Produce Paste Products a mixture of flour and fat bound together with water Finishing pastry products Shortcrust paste Sweet paste (pate sucree) Choux paste Suet paste Hot water paste Filo Prepare and produce pastry products Preparing and producing pastry products TRS741380 3. Download Full PDF Package. 4. store bakery products. Apply portion control to minimise wastage. Ratio of ingredients required to produce a balance formula 3. Make paste and pastry products using correct techniques and ensuring appropriate conditions to optimise quality. It does not cover the specialist skills used by patissiers to produce specialist patisserie products. Culinary and technical terms related to pastry products 2. Types, kinds, and classification of pastry products 5. Expected Outcome After completing this module, you should be able to: 1. prepare baking ingredients, tools, utensils and equipment. establishments in preparing and producing a variety of high-quality pastry. 27. the chemical leavening agents • baking soda • baking powder uses of leavening agent: maked baked produce light and easy to chew to facilitate digestion of baked products to make the baked product more palatable and appetizing 28. CBLM - BPP (Prepare and Display petits fours) Bong Lacaden. 1.6. Continental rounds 24. 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