BREAD AND PASTRY PRODUCTION (BPP)

SILAYA, SELMA, SALVADOR, SOMBLINGO, SOMBELON, OPENA

1. BREAD AND PASTRY PRODUCTION (BPP) SILAYA, SALVADOR, SELMA, SOMBLINGO, SOMBELON, OPENA

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 of 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.

5. Examples of tools and equipment in baking Baking Pan baking sheet

6. Oven refrigerator

7. Mixing bowl rubber spatula

8. Types of bread

9. Kinds of flour BREAD FLOUR ALL PURPOSE FLOUR CAKE FLOUR

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.

11. Personal protective equipment ( ppe ) CHEF’S ATTIRE CHEF HAT HAIRNET APRON