Cake decoration theme

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Creation with cakes is an intreasting factor, especially when working with icing, creams, and dough. Although we have just simplified with technical formats and creative suggestion

Education Entertainment & Humor Technology

For all occasion Cakes with Theme 1 www.ibcablr.com

Learn to Decorate At Institute of Baking & cake art, Bangalore 100 www.ibcablr.com

Christina Aguilera's house has many rooms including a large closet for her extensive shoe collection, a study for working on music, and a playroom for fun and games. It also has a wall displaying her many trophies, a living room, kitchen, and dining room. The children's bedroom is described as amazing and beautiful. The document expresses confusion over some rooms like the bathroom containing a fireplace. In conclusion, the house is deemed very different and interesting from other houses.

Opendaypokaz

Adam Olędzki

The students and teachers at the school are preparing food for an upcoming Open Day event. They are making croissants with jam and rolling out dough to make pizzas. Various students are tasked with specific cooking duties - one is frying mushrooms and onions for the pizza topping, while another will serve the finished pizza. Their guests are enjoying the food prepared by the students and teachers.

Customs in my country

guest5df3af

1) The document describes several customs and traditions from the region of Rionero in Vulture, Italy, including the harvesting and use of chestnuts and grapes, Christmas celebrations, Carnival festivities, and Easter rituals. 2) Important holidays and events mentioned are All Souls' Day on November 1st, Christmas Eve mass, Epiphany on January 6th, St. Joseph's Day celebrations on March 19th, and Holy Week leading up to Easter. 3) Traditional foods that are part of cultural celebrations include chestnut cake, dried grapes, Christmas dishes like pettole and mastazzule, zeppole pastries for St. Joseph's Day, and

Bab25 matriks

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How To Decorate Cakes and Pastries

Ink Edibles

This document provides information on the Patisserie and Yeast Product course offered at the vocational college level in Malaysia. The 3-credit, 5-hours-per-week course aims to develop students' knowledge and skills in basic pastry making, bakery production, safety practices, and sanitation. The course outcomes include identifying ingredients and equipment, applying mixing methods, demonstrating production skills, and practicing proper presentation, decoration and safety in the kitchen. The content covers baking principles, ingredient preparation, cake, pastry and yeast product production techniques, and plating and presentation standards.

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Bread and pastry production nc ii

Noah123456

This document outlines the training regulations for the Bread and Pastry Production NC II Qualification in the Philippines. It includes the competencies required to achieve the qualification, which are divided into basic, common and core competencies. It also provides information on the curriculum design and delivery, entry requirements, tools and equipment needed, and assessment process. The qualification consists of competencies required to clean equipment and prepare, portion and present pastries, breads and dessert items in hotels, restaurants and other food service operations.

Bread and Pastry Dough: www.chefqtrainer.blogspot.com

Culinary Training Program

This document provides information on bakery and pastry knowledge. It discusses various types of bread dough, including the main ingredients in bread and their functions. Specific breads covered include French bread, brioche, bagels, bread sticks, and more. Basic recipes for bread, donuts, brioche and scones are also listed. The document discusses steps for making different types of bread as well as potential bread texture problems. Finally, it covers various types of pastry dough including short crust, sweet crust, choux, and puff pastry. Methods for making short crust pastry, choux pastry and puff pastry are provided.

K to 12 TLE Curriculum Guide for Bread and Pastry Production

Dr. Joy Kenneth Sala Biasong

This document outlines a curriculum for bread and pastry production. It includes 5 lessons that cover using tools and equipment, measurement and calculation, tool maintenance, occupational health and safety procedures, and emergency drills. The lessons teach skills like identifying baking tools, measuring ingredients accurately, performing preventative tool maintenance, identifying workplace hazards, and following emergency procedures. Students will participate in activities like classifying tools, calculating measurements, practicing safe tool cleaning and storage, creating hazard posters, and conducting emergency drills. They will be assessed through written tests, skills demonstrations, and direct observation of their safety practices.

bread and pastry curriculum guide senior high school

Rai Blanquera

This document outlines the curriculum for a Grade 11 Bread and Pastry Production course. The course covers preparing and producing bakery products like bread and pastries, as well as gateaux, tortes, cakes and petit fours. It includes learning competencies for each area and suggests projects for students. The course aims to develop students' knowledge, skills and attitude to perform bread and pastry production tasks according to industry standards.

K to 12 bread and pastry teacher's guide

Noel Tan

This document provides guidance for teachers on teaching the exploratory course on Bread and Pastry Production as part of the K to 12 Technology and Livelihood Education (TLE) curriculum in the Philippines. It outlines the overall goals of the K to 12 curriculum and the conceptual framework for teaching TLE using a modular approach. Each TLE exploratory course is covered in a Learning Module that includes lessons, learning outcomes, and assessments. The guide explains how teachers can use the modules to determine students' prior knowledge and skills, teach new competencies, and evaluate the application of learning. The goal is to prepare students for certification and employment by aligning TLE courses with the standards of the Technical Education and Skills Development Authority (TESDA

LEARNING MODULE in Bread and Pastry Production-UC2 Prepare and Produce Pastry...

joan_vizconde7

This document provides an overview of a training module on preparing and producing pastry products. It includes 54 pages on the topic, organized into learning outcomes, activities, and information sheets. The first part introduces the module and outlines the unit of competency, learning outcomes, assessment criteria, conditions, and learning experiences. It then provides information sheets on basic pastry terms and mixing procedures to prepare trainees. The goal is for trainees to learn how to prepare, decorate, present, and store a variety of pastry products.

K to 12 Bread and Pastry Learning Module

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Critical Task: Light an oven safely Performance Criteria: 1. Hold a lighted match or igniter safely near the burner tube of the oven. 2. At the same time push and turn the oven knob in a counterclockwise direction towards the desired oven temperature setting. 3. Close the oven door gently and with care. Overall Evaluation: Excellent Very Good Good Fair Poor Teacher's Signature: How Well Did You Perform? Scoring Rubric 1.1 BREAD AND PASTRY PRODUCTION NC II K to 12 – Technology and Livelihood Education 1616 Direction: Read the given recipe carefully and list down all the

Unit 715 produce biscuit, cake and sponge products 1

hpinn

The document discusses the production of biscuits, cakes, and sponges. It explains that these products are important for chefs to skillfully produce as they are used for many occasions and can be profitable. Cakes and sponges are made from similar ingredients like butter, eggs, sugar, and flour, but differ in their proportions, giving cakes a denser texture and sponges a lighter one. Biscuits get their name from being twice cooked to extend their lifespan. The document provides tips for producing high quality products and avoiding common errors in baking.

Unit 715 produce biscuit, cake and sponge products 1b

hpinn

The document discusses cakes, sponges, and biscuits. It provides information on the key ingredients in cakes and sponges and how they differ. Specifically, it states that cakes will have less butter and flour than a sponge, giving it a denser texture, while a sponge will have more eggs than a cake and be lighter and more delicate. It also discusses the production of these items and appropriate serving occasions.

K to 12 TLE Curriculum Guide

Dr. Joy Kenneth Sala Biasong

This document provides information about a learning module on bread and pastry production for grades 7 and 8. It contains 4 lessons that cover key competencies including using tools and bakery equipment, performing measurements and calculations, maintaining tools and equipment, and practicing occupational health and safety procedures. The first lesson defines terms and identifies various baking tools and their uses, such as cake pans, biscuit cutters, mixing bowls, and measuring cups and spoons. It emphasizes the importance of preparing tools and equipment for their specific baking purposes.

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Bakery world vol6, issue 11 12

Institute of Baking & Cake Art

Bakery World is the source for successful baking technique and innovative ideas. Each issue focuses on the achievements of innovative volume bakers and examines successful baking ideas. This course, in effect, champions your products and services as volume bakers turn to your expertise for product research and development. Bakery world is a bi-monthly newsletter from the Institute of Baking & Cake Art, Bangalore. Bakery world is the only newsletter from a professional training school that caters to bakers, machinery manufacturers, millers, students, channel partners, home bakers & general public.

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Childrens baking course

Institute of Baking & Cake Art

The 3-day children's baking course teaches basic techniques like shaping bread rolls, making sandwiches and burgers, creating pizzas with various toppings, baking cakes like vanilla and chocolate sponge as well as muffins, cookies, tarts, trifles and more. Students will learn creative expression through hands-on baking while being informed of technical tips to ensure they make snacks in an artistic way.

Trial On Re Fat

Institute of Baking & Cake Art

The document summarizes several trials conducted by the Institute of Baking & Cake Art testing the use of Re-FAT in various baked goods. Re-FAT helps reduce fat in products while adding moisture and improving shelf-life. It also leads to better emulsification, even crust coloring and form, and improved mouth feel. Specific trials found Re-FAT provided advantages like low pricing, crunchier rusks, increased volume and quantity of biscuits, and better symmetry and softness in cakes.

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