The document discusses the Bread and Pastry Production (BPP) technical-vocational program which develops skills in preparing and producing bakery/pastry products, cakes, and desserts. It defines bread, pastry, and production. It also lists examples of tools and equipment used in baking like mixing bowls, ovens, and baking pans. The document describes types of bread, flour, and dough, as well as personal protective equipment worn by bakers like chef's attire and hairnets.
This presentation is about preparing dessert. The presentation is intended for Grade 9, Cookery 11 and 12 Learners. Enjoy and feel free to browse this simple presentation!
This presentation is about preparing dessert. The presentation is intended for Grade 9, Cookery 11 and 12 Learners. Enjoy and feel free to browse this simple presentation!
This is all about the first step in preparing cereals and starch dishes. Identifying tools and equipment and also the structure and composition of starch and cereals. Also the reaction that happens when cooking a starch.
Cookery Grade 9. Different Kinds/Classifications of desserts and Their Characteristics. Reasons for serving Desserts. Characteristic of Fruit Desserts. Characteristic of Gelatin Desserts. Characteristic of Custard Desserts. Different Types of Puddings for Dessert. Fruit Cobbler Dessert. Different Kinds of Frozen Desserts. Ice Cream. Sherbet. Ices. Frozen Souflés and Frozen Mouses For Dessert. Is dessert fattening?
The term pastry comes from the word “paste”, meaning “to stick”. Pastry is mixture of flour, liquid, and fat. In the bakeshop, pastry refers to both various pastes and dough and to the many products made from them.
The two fundamental types of pastry are yeast- raised pastry, such as Danish dough and pie dough. Besides these various types of short dough, puff pastry, also known as pâte feuilletée, and éclair paste, also known as pâteà choux are other types of pastry. On the other hand, crisp meringues and other meringue-type sponges though they are not made from a flour paste are also considered pastries because they are used like flour pastries in combination with creams, fillings, fruits, and icings to create a wide range of desserts.
COOKERY 10 Lesson 1:Tools, Utensils and Equipment Needed in Egg PreparationBenandro Palor
LEARNING OUTCOMES:
* Identify tools, utensils, and equipment needed in egg preparation
* Participate in class discussion
* Make a list of tools used in egg preparation
This Lesson includes:
* Types of Tools, Utensils and Equipment Need in Egg Preparation
* Cleaning and Sanitizing Tools and Equipment
* Safety and Hygienic Practices in the Kitchen
This is all about the first step in preparing cereals and starch dishes. Identifying tools and equipment and also the structure and composition of starch and cereals. Also the reaction that happens when cooking a starch.
Cookery Grade 9. Different Kinds/Classifications of desserts and Their Characteristics. Reasons for serving Desserts. Characteristic of Fruit Desserts. Characteristic of Gelatin Desserts. Characteristic of Custard Desserts. Different Types of Puddings for Dessert. Fruit Cobbler Dessert. Different Kinds of Frozen Desserts. Ice Cream. Sherbet. Ices. Frozen Souflés and Frozen Mouses For Dessert. Is dessert fattening?
The term pastry comes from the word “paste”, meaning “to stick”. Pastry is mixture of flour, liquid, and fat. In the bakeshop, pastry refers to both various pastes and dough and to the many products made from them.
The two fundamental types of pastry are yeast- raised pastry, such as Danish dough and pie dough. Besides these various types of short dough, puff pastry, also known as pâte feuilletée, and éclair paste, also known as pâteà choux are other types of pastry. On the other hand, crisp meringues and other meringue-type sponges though they are not made from a flour paste are also considered pastries because they are used like flour pastries in combination with creams, fillings, fruits, and icings to create a wide range of desserts.
COOKERY 10 Lesson 1:Tools, Utensils and Equipment Needed in Egg PreparationBenandro Palor
LEARNING OUTCOMES:
* Identify tools, utensils, and equipment needed in egg preparation
* Participate in class discussion
* Make a list of tools used in egg preparation
This Lesson includes:
* Types of Tools, Utensils and Equipment Need in Egg Preparation
* Cleaning and Sanitizing Tools and Equipment
* Safety and Hygienic Practices in the Kitchen
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2. BREAD AND PASTRY PRODUCTION (BPP)
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.
3. BREAD
FOOD MADE OF FLOUR, WATER, AND YEAST OR
ANOTHER LEAVENING AGENT, MIXED TOGETHER AND
BAKED.
PASTRY
A DOUGH OF FLOUR, SHORTENING, AND WATER, USED
AS A BASE AND COVERING IN BAKED DISHES SUCH AS
PIES.
PRODUCTION
THE ACTION OF MAKING OR MANUFACTURING FROM
COMPONENTS OR RAW MATERIALS, OR THE PROCESS
BEING SO MANUFACTURED.
4. TOOLS AND EQUIPMENT IN BAKING
Tools – these are handheld
devices used in baking.
Equipment - these are heavy
duty device that uses electricity
or gas.
10. TYPES OF DOUGH
LEAN DOUGH - A lean dough is a dough low in fat and
sugar. Hard crust breads and rolls such as French and
Italian breads and pizza crusts.
RICH DOUGH - Rich doughs are yeast-based doughs
that contain butter, cream, some kind of fat or eggs. Rich
dough produces a bread that is soft with a tender cake-
like texture.
