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YES NO Select, measure and weigh ingredients according to recipe requirements Prepare … Place your cake in a cake box, Clear a space in your refrigerator and place the cake on a rack near … Usage recommendation: Superseded. The module was prepared by the Polytechnic .College of Davao del Sur, Inc. Work projects. BREAD AND PASTRY PRODUCTION NC II. Bread and pastry. Mapping: Mapping Notes Date; Is superseded by and equivalent to SITHPAT005A - Prepare and present gateaux, torten and cakes : 31/Dec/2010: Supersedes THHADPT02A - Prepare and present gateaux, torten and cakes … Example: Units of Competency Module Title Learning Outcomes Nominal Duration 1.Install computer systems and networks 1.1Installing computer systems and networks 1.1.1 Plan and prepare for installation 1.1.2 Install equipment/device system 1.1.3 Conduct test 60 hours 2.Diagnose and troubleshoot computer systems 2.1 Diagnosing and trouble shooting computer systems 2.1.1 Plan and prepare … Prepare and produce pastry products Preparing and producing pastry products TRS741380 3. 2.3 Set and load oven and monitor baking to bake bases. Prepare and present gateaux, tortes and cakes, display petit fours and present desserts - Free download as Word Doc (.doc / .docx), PDF File (.pdf), Text File (.txt) or read online for free. 3 Achievement Chart - Blank. Written by: Alan Hickman, … The table above consists common equipment used for making cakes… SBMPTN2016ING999-57d253bc . Cblm_(HOW to USE...)Prepare and Present Gateaux Tortes and Cakes_LO 4 Decorating Cakes. Identify the standard recipes of icing and decorations ASSESSMENT CRITERIA: 1.Cakes are decorated suited to the product and occasion and in the accordance with standard … D1.HPA.CL4.07. However, though they are extremely similar, there are a few differences between these two gourmet desserts that make them separate from one another.. Cakes, by definition, are a sweet food, made from a combination of ingredients, … Prepare fillings and finishes for use in gateaux and tortes. THHADPT02B - Prepare and present gateaux, tortes and cakes (Release 1) Summary. CONTENTS: 1. CBLM - BPP (Present Desserts) Bong Lacaden. Prepare and display petits fours Preparing and displaying petits fours TRS741344 5. Practical exercises. Unit of Competency Module Title Code 1 Prepare and Produce Bakery Products Preparing and Producing Bakery Products TRS741379 2 Prepare and Produce Pastry Products Preparing and Producing Pastry Products TRS512317 3 Prepare and Present Gateaux, Tortes and Cakes … Prepare & produce bakery,pastry & cakes products. Product is baked to meet quality requirements. 1 training activity matrix. The elements of competency are the basic building blocks of the unit of competency. Formal report from employer/supervisor. 2.5 Prepare and transfer bases for storage in accordance with food safety requirements. The equipment needed is depend on what kind of gateaux, tortes or cakes you’re going to make. Prepare and Display Petit Fours. 2.1. Almond torte cakes add crushed almonds to the sponge cake mix. BPPNCII - 001 CBLM … Prepare and present gateaux, tortes and cakes. CBLM - BPP (Prepare … 2.3. Written by: Alan Hickman, Garry Blackburn. Wrap the entire cake in a loose plastic wrap after the icing has hardened. Present desserts … 3.1. YES NO Select, measure and weigh ingredients according to recipe requirements Prepare … Chill the uncovered cake for 15 minutes in the refrigerator to harden the icing. 3. Prepare and present gateaux tortes and cakes. Download Full PDF Package. Jump to Page . Download PDF. When tortes … 4 Present cakes. Select measure, and weight ingredients according to recipe requirements, enterprise practices and customer practices. Adding to the sweetness, tortes are usually covered in a chocolate torte cake glaze or firm-setting fondant, and decorated for added appeal. There are several ways to make gateaux, tortes and cakes look appealing to the customer’s eyes. Prepare and present gateaux, tortes and cakes, display petit fours and present desserts. 2.1 Measure ingredient quantities to meet recipe specifications . Prepare sponges and other bases for use in gateaux and torte production. 4.3 Arrange cakes for display in an appealing manner to meet customer expectations and enterprise standards. Can I? It wasn't until the mid 19th century that the layer cake as we know it today arrived on the scene. TESDA Webliography>>Tourism Sector Page 5 of 19 INTERNET RESOURCES preparing and presenting gateaux, tortes and cakes. Competency Based Learning Materials CBLM – … This paper. FT. forward planning document lesson 4. You can use filling, decoration and coating when making gateaux, tortes or cakes. It is your job as a pastry chef to learn it. Nurturing You to Grow! 4.4 Verify that display and service temperature of products are UNIT II : GATEAUX, TORTE, AND CAKES •French word referring to a light cake with fruits,custard or nuts as fillings •A rich multilayered cake with whipped cream, butter cream, mousses, fruits or jam as fillings. You are not logged in. In this article we will tell you the variety of base cake for making gateaux, tortes and cakes. Can I? 2. Achievement Chart Format. Place a check in the appropriate box opposite each question to indicate your answer. Before assembling all of those parts, you need to prepare them first. Prepare and present gateaux tortes and cakes enhances motivation learning is most effective when participants are motivated. 1 Training Activity Matrix. Two full days of hands on cake creation in the kitchen guided by our Master Pâtissier. Prepare and present gateaux, tortes and cakes. Here is the list of techniques you have to learn before assembling gateaux, tortes and cakes: Beside learning techniques, you should consider these things below too before … The goal of a torte is to create as many layers as possible, sometimes 10 or more, making the dessert very tall. Slide . Filling, decoration and coating can be made from these various ingredients below: Nurturing You to Grow! 1 Full PDF related to this paper. READ PAPER. 3. Script for Facilitating Learning Session. Prepare and present gateaux, tortes and cakes Element of Competency An element of competency describes the essential outcomes within a unit of competency. Decorate cakes for gateaux tortes and cakes using coating icing and decorations to according to standard recipes andor enterprise standards andor customer requests. Prepare Pastry Products. This two day hands-on Gateaux and Torten workshop will introduce you to everything you need to know to prepare fantastic looking and tasting cakes with … CBLM - BPP (Prepare and Produce PAstry Products) 103 Pages. Subscribe today and give the gift of knowledge to yourself or a friend prepare and present gateaux tortes and cakes D1.HPA.CL4.07. You are on page 1 of … CBLM August 2012 Issued by: Bread and Pastry Production NCII Date Revised: March 2013 PCDS Prepare and Present Gateaux, Tortes and Developed by: Cakes ROMIE B. LACADEN REVISION # OI Torte These will normally have slightly different construction than a gateau: Pastry base lined into a mould, sweet layer of jam then an almond cream is placed on top and the torte … 2.4 Check base bake to identify faults and rectify. Here are some examples of ingredients you can use to make decoration: Those are some ingredients you can use for decorations. Prepare bases for gateaux, tortes and entremets . 5. Prepare and Produce Gateaux, Tortes and Cakes. Prepare and present gateaux, tortes and cakes Prepare and display petits fours Present desserts Instruction: Read each of the questions in the left-hand column of the chart. Present Desserts. Based upon looks, there seems to be no difference between a torte and a cake. Recipe is selected … Gateaux, Tortes and Celebration Cakes. Issued by: Page 6 of 26Developed by: JOHN LENON L. MENDOZA Revision # 00 QA System QUALIFICATION Bread and Pastry Production NC II UNIT OF COMPETENCY PREPARE AND PRESENT GATEAUX, TORTES AND CAKES MODULE TITLE Preparing and Presenting Gateaux, Tortes and Cakes INTRODUCTION: This module deals with the knowledge, skills, and application towards preparing and presenting gateaux, tortes and cakes … Bread and Pastry Production NC II Achievement Chart Final Copy . 4. Subject Matter: Prepare and Present Gateaux … Select required oven temperature to bake goods in accordance with desired characteristics, standard recipe specifications and enterprise practices. There are three important parts when making gateaux, tortes or cakes which are base cake, filling and decoration. Prepare … 2.2. this unit covers the knowledge and skills in preparing sponge and cakes,fillings, decorating, presenting, and storing cakes, iced petit fours, … Place a check in the appropriate box opposite each question to indicate your answer. Assessment for this Unit may include: Oral questions. DECORATE CAKES AND PRESENT BAKERY PRODUCTS. Cblm_(HOW to USE...)Prepare and Present Gateaux Tortes and Cakes_LO 4 Decorating Cakes. The topping extends the shelf life of a torte… Written questions. Beside base cake and filling, another part that can make gateaux, tortes and cakes look appealing is the decoration. Layer Cake is considered the simplest of the trio. COC 1 Prepare … Prepare fillings coatings icing and decorations. Place the cake back on the aluminum-wrapped cake board. 4. Prepare and present gateaux, tortes and cakes; Prepare and display petits fours; Present desserts A person who has achieved this Qualification is competent to be: Commis - Pastry; Baker; Teacher: Maureen Advincula; Teacher: Debbie Amos; Teacher: laarnie manglicmot; Teacher: Shaira Lee Manglicmot; Teacher: Diana … Prepare and present gateaux, tortes and cakes Preparing and presenting gateaux, tortes and cakes TRS741342 4. In order to make perfect gateaux, tortes and cakes you need to use the correct baking equipment. Usually made with two layers, they have more cake than … BREAD AND PASTRY PRODUCTION NCII 105 Hours Contents of this Competency – Based Learning Materials No. Ingredients are selected to suit recipe specifications. Producing TRS512317 Products Pastry Products 3 Prepare and Present Gateaux, Preparing and Presenting TRS512318 Tortes and Cakes Gateaux, Tortes and Cakes 4 Prepare and Display Petits Preparing and Display TRS512321 Fours Petits Fours 5 Present Dessert Presenting Desserts TRS741343 3 Date Developed: Document No. Melbourne. Here is the list of equipment you need to prepare when making gateaux, tortes or cake! There are obviously acceptions to this rule such as for Sacher Torte… Prepare and present gateaux, tortes and cakes Prepare and display petits fours Present desserts Instruction: Read each of the questions in the left-hand column of the chart. PREPARE AND PRESENT … Download Now. CBLM - BPP (Prepare and Produce PAstry Products) Bong Lacaden. … 4.2 Select and use appropriate equipment for display and service. CBLM - BPP (Prepare and Produce PAstry Products) Download . 4.1 Present cakes attractively using suitable serviceware and decorations. •Make use of sweet icing •Made with little or no flow, bread crumbs, Two Days - Melbourne. Each gateaux, tortes and cakes always have their own recipe on how the product should be assembled. Bases are prepared meet product requirements . Prepare There are so many ingredients you can use to make decoration. CBLM_-_BPP_Prepare_and_Display_petits_fo.docx. They describe in terms of outcomes the significant functions and tasks that make … A short summary of this paper. Contents of cblm Instructional sheets: info, task, job, ... to a certain qualification Prepare and produce bakery products Prepare and produce pastry products Prepare and present gateaux, tortes and cakes Prepare and display petits fours Present desserts 30. Preparing and Presenting Gateaux, Tortes and Cakes TRS512318 4 Prepare and Display Petits Fours Preparing and Display Petits Fours TRS512321 5 Present Dessert Page 2 of 91 CBLM Bread and Pastry Production NCII “Prepare and Produce Bakery Products ” Presenting Desserts Date Developed: April 2017 Date Revised: … Trainer advises students that assessment for this Unit may take several forms all … LEARNING OUTCOME NO. Workplace observation of practical skills. 3. whilst both describe ‘large decorated cakes’ or complex cakes, generally the main difference is that a torte is clearly portoined with the use of its decoration, which can be piped chocolate work showing where to cut or choux buns placed evenly around the top denoting 1 portion. Trainer Guide. Identify the specific decoration appropriate for the cake 2. 2.2 Process ingredients to mix bases for gateaux, tortes and entremets. The scene firm-setting fondant, and weight ingredients according to recipe requirements enterprise. 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