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why did you choose bread and pastry production 

( Log Out /  Jump to Page . I choose bread and pastry as my strand in senior highschool, because this is really connected on what i am doing everyday. Dock it (poke lots of holes in it with a fork).For the top triangle, fold it in half. I want to learn how to bake bread and other types of pastries. Having attended cookery courses in South Africa, Vietnam, Thailand and the Caribbean, Clare is always looking to expand her culinary know-how and improve on recent kitchen disasters. Bread and Pastry Procedure. It’s not until the late Medieval period that we start to see fuller pastry recipes that resemble the shortcrust and puff versions we are more familiar with. 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. Securing a career in the baking and pastry arts is a decision you won’t soon regret! Once you feel comfortable with how your machine works, begin to think about using it for all kinds of yeast baking: it's an incredibly versatile tool, if you use your imagination. The technique of prolonged cooking of food by dry heat acting by convection, and not by radiation, normally in an oven, but also in hot ashes, or on hot stones. The truth is, however, most pastry chefs work in a restaurant setting. 1. Cake pans - comes in different sizes and shapes and may be round square rectangular or heart shaped. One of the most famous versions is the Manchester tart, where the custard covers a layer of raspberry jam and is then topped with desiccated coconut. Download Now. Panera is a brand that has always differentiated itself on experience. People stopped milking cows and grinding wheat and started shopping for the most highly processed thing on the shelf with the most … bread Making cakes and different types of bread for business. As usual, many of the greatest creations in the world can be traced back to ancient and classical times. The resulting flours, produced breads, which were lighter and whiter. Now, let’s try to remember how far have you learned in your previous topics. You may work a 12-hour day or even multiple shifts in a day, taking breaks in between. Euromonitor International is the leading provider of strategic market research reports. This was subsistence-focused baking, with an emphasis on bread and pies. As for why this brown bread was steamed rather than baked, this book … This Module is an exploratory course which leads you to Bread and Pastry Production National Certificate Level II ( NC II)1 . We certainly have a lot to thank them for, from Carême’s development of the layered Mille-Feuille (a ‘thousand leaves’) and the kitchen mishap that resulted in the tarte Tatin, to the traditional fillings of crème pâtissière and frangipane, many of our modern recipes can be linked to the kitchens of France. The rise of the sweet tart provided more fodder for interpretation, with custard fillings often forming the base. Bread and Pastry. Just go to Google Scholar and type in something like “bread and pastry.” This will give you a list of research titles related to bread and pastries. What’s In In your Module 1, Bread and Pastry Production, you have learned things about baking and measuring ingredients. Web Development using HTML5 and CSS3 This self-paced material is developed in partnership with Google Inc. Once pastry-making became a firmly established practice in British kitchens, many regional variations began to take shape. Scribd is the world's largest social reading and publishing site. It seems that the main factor holding back ancient bakers (they were not wanting for ingenuity or creativity) was the lack of butter or lard to create the richness we associate with pastry today. A practical and easy to read content designed even for beginning students in baking to follow with ease and fun. why did you choose bread & pastry ? CORSO PIZZAIOLO CON STAGE – PIUITALIA La scuola del mestiere Locality: Pesaro (Pesaro-Urbino) Region: Marches PIUITALIA (A. M.I. ) The plain paste of flour, oil and water was used as a shield to keep the meat moist and also protected the outside from burning – it was never meant to be eaten and was subsequently discarded. Lori Fredrich talks with Marcus Pastry Chef, Jennifer Carlson, about her work at the restaurants, her biggest influences, and her experiences with the infamous Pfister hotel ghosts. The Bread Baking Pastry Industry . Detailed Lesson Plan In. This book explains why the Puritans did not use white flour (too expensive & fancy; rye, wheat & corn flours were plentiful & cheap). Once considered a mere utensil, these days it is used more as a delicious culinary canvas for increasingly creative toppings and fillings. ( Log Out /  ground cinnamon Frosting 1 cup confectioners’ sugar 4 ounces cream cheese ½ tsp. Use a knife or bench scraper to cut out a triangular … In most cases, you need to work at higher-end restaurants or hotels in order to earn at the larger end of the spectrum. bread, pastry, cake, petits fours) according to standard mixing procedures/ formulation/recipes and desired product characteristics Select and use appropriate equipment, tools and utensils Select oven temperature to bake products in accordance with desired characteristics, recipe specifications and enterprise practices Pastry is a dough of flour, water and shortening (solid fats, including butter) that may be savoury or sweetened. tools BREAD AND PASTRY PRODUCTION NC II K to 12 – Technology and Livelihood Education 2 2 Welcome to the world of Bread and Pastry Production! organizes advanced food training courses throughout Italy for those who want to learn a job and acquire the basics to become a Chef, Pastry Chef, Pizza chef, Barman, Ice … After all, baking is a profession with plenty of flexibility, creativity, and a promising future. For the custard sauce, put all the ingredients (except sugar) into a … … Web Development using HTML5 and CSS3 covers the competence required to undertake competitive knowledge in language and processes that all front-end web developers need to know to design corporate websites and create web apps. If you think a career as a baker sounds pretty sweet, stick around to learn more about its many benefits. This Comprehensive Day-Long Seminar will take you to a whole new level of Knowledge and understanding about the Course Program of BREAD AND PASTRY PRODUCTION NC II An introductory Seminar in providing the Basics and the Essentials of Individuals wanting to enroll and pursue their dream careers in being a baker or a pastry chef Module is an exploratory course which leads you to bread and so many different types that. Thought to have developed particularly around the Melton area during the 1700s due to the skilled bread makers of Egypt! 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