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.
BREAD AND PASTRY PRODUCTION
Bread and Pastry Production NC II (National Certificate II) is a technical vocational program in the Philippines that focuses on developing the knowledge and skills necessary for individuals to work in the bread and pastry production industry. The program covers various aspects of baking and pastry-making, including the preparation, production, and decoration of different types of bread, pastries, cakes, and desserts.
Here are some key topics typically covered in the Bread and Pastry Production NC II program:
Occupational Health and Safety Procedures: This includes understanding safety regulations, personal hygiene, and proper handling of tools and equipment in the workplace.
Tools and Equipment: Familiarization with different baking tools and equipment, their uses, and proper maintenance.
Baking Ingredients: Introduction to different types of ingredients used in baking, including flours, sugars, fats, leavening agents, and flavorings.
Baking Techniques: Learning various baking methods such as mixing, kneading, fermentation, proofing, shaping, and baking.
Bread Production: Techniques for making different types of bread, such as French bread, rolls, loaf bread, and specialty bread.
Pastry Production: Preparation and production of various pastries, including cakes, pies, tarts, cookies, Danish pastries, and puff pastries.
Cake Decoration: Basic cake decoration techniques, including icing, piping, and creating decorative designs using fondant, buttercream, and other decorative elements.
Desserts and Specialty Products: Preparation of specialty desserts like mousses, custards, ice creams, and chocolate-based products.
Food Safety and Sanitation: Understanding food safety principles, proper storage of ingredients, and maintaining cleanliness and hygiene in the kitchen.
Entrepreneurship and Business Skills: Introduction to basic business concepts, cost calculation, pricing strategies, and customer service in the context of a bakery or pastry shop.
Upon completion of the Bread and Pastry Production NC II program, students are expected to have the necessary skills to work in commercial bakeries, pastry shops, hotels, restaurants, and other food establishments. They can also choose to start their own bakery or pastry business. Bread and Pastry Production NC II is a technical-vocational course offered in many countries, including the Philippines. It is designed to provide students with the knowledge and skills needed to work in the baking industry, particularly in the production of bread and pastries.
The course typically covers a range of topics related to bread and pastry production, including:
Food Safety and Sanitation - Students learn about proper hygiene practices, food handling, and safety procedures to ensure the production of safe and high-quality bread and pastries.
Tools and Equipment - Students are introduced to the various tools and equipment used in bread and pastry production, such as mixers, oven
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.
BREAD AND PASTRY PRODUCTION
Bread and Pastry Production NC II (National Certificate II) is a technical vocational program in the Philippines that focuses on developing the knowledge and skills necessary for individuals to work in the bread and pastry production industry. The program covers various aspects of baking and pastry-making, including the preparation, production, and decoration of different types of bread, pastries, cakes, and desserts.
Here are some key topics typically covered in the Bread and Pastry Production NC II program:
Occupational Health and Safety Procedures: This includes understanding safety regulations, personal hygiene, and proper handling of tools and equipment in the workplace.
Tools and Equipment: Familiarization with different baking tools and equipment, their uses, and proper maintenance.
Baking Ingredients: Introduction to different types of ingredients used in baking, including flours, sugars, fats, leavening agents, and flavorings.
Baking Techniques: Learning various baking methods such as mixing, kneading, fermentation, proofing, shaping, and baking.
Bread Production: Techniques for making different types of bread, such as French bread, rolls, loaf bread, and specialty bread.
Pastry Production: Preparation and production of various pastries, including cakes, pies, tarts, cookies, Danish pastries, and puff pastries.
Cake Decoration: Basic cake decoration techniques, including icing, piping, and creating decorative designs using fondant, buttercream, and other decorative elements.
Desserts and Specialty Products: Preparation of specialty desserts like mousses, custards, ice creams, and chocolate-based products.
Food Safety and Sanitation: Understanding food safety principles, proper storage of ingredients, and maintaining cleanliness and hygiene in the kitchen.
Entrepreneurship and Business Skills: Introduction to basic business concepts, cost calculation, pricing strategies, and customer service in the context of a bakery or pastry shop.
Upon completion of the Bread and Pastry Production NC II program, students are expected to have the necessary skills to work in commercial bakeries, pastry shops, hotels, restaurants, and other food establishments. They can also choose to start their own bakery or pastry business. Bread and Pastry Production NC II is a technical-vocational course offered in many countries, including the Philippines. It is designed to provide students with the knowledge and skills needed to work in the baking industry, particularly in the production of bread and pastries.
The course typically covers a range of topics related to bread and pastry production, including:
Food Safety and Sanitation - Students learn about proper hygiene practices, food handling, and safety procedures to ensure the production of safe and high-quality bread and pastries.
Tools and Equipment - Students are introduced to the various tools and equipment used in bread and pastry production, such as mixers, oven
Sergi Álvarez & Roi Martín - Radare2 Preview [RootedCON 2010]RootedCON
Hace aproximadamente 1 año empezó radare2, un desarrollo paralelo a radare, orientado a ofrecer una API genérica y simple para C, Vala, Genie, python, perl y ruby con el fin de mantener el mínimo de código y presentar un acceso genérico a backends de debugging, formato de fichero, arquitectura, etc.
El framework facilita el uso de plugins o scripting para usar diversos backends de ensamblar/desensamblar, analizar cabeceras, emular, depurar, analizar código, buscar patrones, secuencias binarias entre otras.
Diseñado para ser portable entre múltiples arquitecturas y sistemas operativos, entre ellos, Linux, BSD, Solaris, Windows, x86-32/64, ARM, PowerPC y MIPS.
En la charla se presentará el conjunto de librerías y ejemplos prácticos de uso de esta herramienta.
Enjoy 60 mouth-watering, delicious gluten-free recipes that are easy to cook, contain ingredients that are easy to find and actually taste good! All the recipes are created by a gluten free chef and each recipe fits on 1 page. Package contains 6 mini-books in 1.
What are muffins?
Ingredients in making muffins
Blending method and procedure
Creaming method and procedure
Characteristics of a good quality muffins
Cooling and serving muffins
Recipe of blueberry muffins
2. Ingredients
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1 ½ cups all-purpose flour
3 ½ tsps baking soda
1 tsp salt
1 tbs granulated sugar
1 ¼ cups milk
3 tbs butter, melted
1-2 eggs
3. Step 1: In a large mixing bowl, sift together the flour,
baking soda, sugar, and salt.
Step 2: Pour in the egg, milk, and
melted butter
4. Step 3:
Using a whisk, mix the ingredients together until the
batter is as smooth as possible.
While mixing, heat a lightly oiled frying pan or griddle
on medium heat
5. Step 4:
Once the griddle is hot and the batter is ready,
pour the batter on the griddle, using roughly a ¼
cup per pancake.
6. Step 5:
Cook until golden-brown then flip
it over and do the same on the
other side.
7. Step 6:
Throw whatever toppings you like
on those babies, and enjoy!
A few ideas for toppings include:
butter, syrup, fresh fruit,
cinnamon, chocolate chips, or
honey.
8. Works Cited
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Restaurant Breakfast Pancakes image courtesy of stock.xchng retrieved February 23rd, 2014
from http://www.sxc.hu/photo/1331111
Mixing bowl image courtesy of stock.xchng retrieved February 23rd, 2014 from http://www.
sxc.hu/photo/209788
Batter being poured image courtesy of Your Homebased Mom retrieved February 23rd, 2014
from http://www.yourhomebasedmom.com/gluten-free-pancakes-fluffy-and-light/
Pancake on griddle image courtesy of Cooking Healthy, Living Lovely retrieved February
23rd, 2014 from http://cookinghealthylivinglovely.files.wordpress.com/2012/09/img_1582.
jpg
Blueberry Pancakes image courtesy of Wikipedia retrieved February 23rd, 2014 from http:
//en.wikipedia.org/wiki/Pancake
