Bread and Pastry production NCII module 2 quarter 1 grade 11
1. Bread and Pastry production NCII module 2 quarter 1 grade 11
Answer:
asan ang sasagotan?
Explanation:
wla nmng sasagotan e
2. 11/Bread and pastry production 11
Answer:
rude daw eh
Explanation:
pa report nalang kunv mali
3. Adm modules 4th quarter in bread and pastry production nc ii
Answer:
whats ur question po?
Explanation:
no explanation
AnswerseAdm modules 4th quarter in bread and pastry production nc iiarxh4. what unit of bread in measurement in bread and pastry
ANSWER:
What is the unit of measurement for bread?
To aid in the comparison of loaves of different weights, the concept of specific volume or volume per unit weight is used. This is done by dividing the volume measured by the weight of the bread sample in grams (cm3/g).
What unit of pastry in measurement?
There are several different units of weight measurements (see the chart below), however grams is the preferred unit of measurement for baking because it is the smallest form of measurement and therefore the most accurate
5. bread and pastry production
Answer:
Bread and Pastry Production NC II (also known as Baking and Pastry Production NC II) is a technical-vocational program program that develops the skills of students in preparing and producing bakery/pastry products, cakes and desserts. ... Students are also taught about different presentation methods, sanitation and safety.
6. 1. Karina is a Grade 12-. Bread amd pastry student of San Jose Bakery Tech-Institute
Answer:
nabasa ko Po lahat promise.
7. bread and pastry pahelllpppp
Answer:
11.A
12.A
13.B
14.C
15.C
16.D
Explanation:
yan lang po kaya ko pa brain least o
8. bread and pastry production
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. Students are also taught about different presentation methods, sanitation and safety.
9. what is bread and pastry
Answer:
bread is tinapay and pastry is paano ginawa ang tinapay
10. Bread and pastry pls︎ ︎ ︎ ︎ ︎︎ ︎ ︎ ︎ ︎︎ ︎ ︎ ︎ ︎︎ ︎ ︎ ︎ ︎︎ ︎ ︎ ︎ ︎︎ ︎ ︎ ︎ ︎︎ ︎ ︎ ︎ ︎︎ ︎ ︎ ︎ ︎︎ ︎ ︎ ︎ ︎︎ ︎ ︎ ︎ ︎︎ ︎ ︎ ︎ ︎︎ ︎ ︎ ︎ ︎︎ ︎ ︎ ︎ ︎︎ ︎ ︎ ︎ ︎
Answer:
Leavening Agents
Explanation:
not sure if tama but hope it helps
11. Bread and pastry production
Explanation:
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.
12. pastry chef is in charge of and trained in the_____ of desserts pastries, and breads?
Productionhope it helps!
#CarryOnLearning
13. What comes in your mind when you heard the words "bread" and "pastry"? Bread - Pastry -
Answer:
Baking? Or Bakery? Hehe
14. 4. Pastry chef are in charge of and trained in thepastries, and breads
Answer:
Pastry chefs are in charge of the baking aspect of kitchens and restaurants, delivering cakes, breads, and any bread based components to meals. Pastry chefs work with a team of bakers and cooks to prepare, bake and decorate their food, and must keep their team organized, stocked and motivated.
15. BREAD AND PASTRY PRODUCTION!
✏️ ANSWER:CADADACBDA
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#BrainliestBunchh✋
16. MODULE 4BREAD AND PASTRY PRODUCTIONSino meron nito? patulong naman po Comment your answer please
Answer:
I suggest po sa gogle automatic meron po yan
17. significance of the study. why most of the grade 10 students choose academic Strand instead of bread and pastry strand
Answer:
The significance of studying why most Grade 10 students choose the academic strand instead of the bread and pastry strand is to gain insights into the factors that influence students' decisions when it comes to choosing their preferred senior high school track. Understanding the reasons behind this trend can help education stakeholders to develop programs and interventions that encourage students to pursue their interests and passions, while also meeting the demands of the job market.
Additionally, understanding why students prefer the academic strand can help identify the challenges and gaps in current vocational education programs, particularly in the bread and pastry strand. By addressing these issues, education stakeholders can promote a balanced and well-rounded approach to senior high school education, which prioritizes both academic excellence and practical skills development.
18. what comes on your mind when you heard the word "bread" and "pastry"? Bread-Pastry-
Answer:
When I hear the word bread the thing that comes to mind are those loaves of bread and also pandesal. But when I hear the word pastry I think of cupcakes
19. interest in bread and pastry
Answer:is this question di ko naintindihan ehh
Explanation:
Answer:
my interest in bread and pastry is the learning about kitchen uten cill
20. bread and pastry production
Answer:
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.
hope it helps po
21. give me 275 words speech about bread and pastry write a speech that is connected on your strand (my strand is bread and pastry)for examples:bread and pastry production- baking as a stress reliever
Explanation:
Here at Pat The Baker, we cant stress The Importance of Bread. It is our policy to make Ireland’s Best Bread and to achieve this, we source the finest Quality Ingredients to make the best Quality Product on a continuous basis to the Highest Quality Standards.
Bread is a staple food prepared by baking a dough of flour and water. It is popular around the world, in every household in Ireland and is one of the world’s oldest foods.
The virtually infinite combinations of different flours and differing proportions of ingredients, has resulted in the wide variety of types, shapes, sizes, and textures available around the world. It may be leavened (aerated) by a number of different processes ranging from the use of naturally occurring microbes to high-pressure artificial aeration during preparation and baking, or may be left unleavened. A wide variety of additives may be used, from fruits and nuts to various fats, to chemical additives designed to improve flavour, texture, colour and shelf life.
Bread may be served in different forms at any meal of the day, eaten as a snack and is even used as an ingredient in other culinary preparations. As a basic food worldwide, bread has come to take on significance beyond mere nutrition, evolving into a fixture in religious rituals, secular cultural life and language.
Energy
Our bread provides energy for daily living. One slice of Pat’s Pan provides around 100 kcal which is five per cent of your recommended intake or RI (Reference Intake) for a day which is 2000 kCal.
Protein
Did you know that bread is the third biggest contributor of protein in our daily diet? Protein is essential for growth, development and repair of the body. At Pat The Baker we source wheat with high protein content to provide a high protein content bread.
Fat
Our breads are naturally low in fat and form part of a healthy, balanced diet. It’s what you add to your slice of bread that needs to be watched.
Carbohydrates
Breads are rich in complex carbohydrates. Carbohydrates are an important part of our diet as they provide us with energy.
B vitamins
Our bread contains various B vitamins, including Thiamin (Vitamin B1) and Niacin (Vitamin B3) which are essential for releasing energy from food.
Iron
Iron is a key nutrient in wheat flour and is essential for red blood cell formation, which aids oxygen transport around the body and is important for brain function.
Calcium
Calcium is well known for its importance in the formation of good teeth and strong bones and is also important for the proper functioning of nerves, muscles, kidneys and the heart. Calcium is particularly important during teen and young adult years as this is the time when our body’s build peak bone mass. Pat’s Pan flour is fortified with calcium in the form of calcium carbonate and contributes towards healthy development of young people and maintaining a healthy diet throughout life.
22. importance of bread and pastry
To enhance physical skills and interests.
23. reflection for bread and pastry
Answer:
how do you feel
kapag wala kang
ginawa pero nireport
ka I'm not move on
you know bro
what the hell
24. what is bread and pastry
Answer:
it is about baking or cooking food
Answer:
this is a any differents of bread i think?
Explanation:
like this:>
25. what is bread and pastry?
Answer:
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. Students are also taught about different presentation methods, sanitation and safety.
Explanation:
#CarryOnLearningBy:Luna124Answer:
Pastry is a dough of flour, water and shortening (solid fats, including butter) that may be savoury or sweetened.Pastry is differentiated from bread by having a higher fat content, which contributes to a flaky or crumbly texture.
Bread is a staple food prepared from a dough of flour and water, usually by baking.
26. similarities of bread and pastry
Pastry dough is rolled out thinly and used as a base for baked products. Pastry is differentiated from bread by having a higher fat content, which contributes to a flaky or crumbly texture. A good pastry is light and airy and fatty, but firm enough to support the weight of the filling.
Answer:
~BREAD~
•basically a leavened product and uses yeast.
•the fermentation time is absent.
•rich in complex carbohydrates.
~PASTRY~
•light, airy and fatty
•unleavened and made primarily from fat and flour.
•have a flaky texture and able to be cut easily.
Explanation:
not sure about the other answers but hope it will help
27. define bread and pastry
Answer:
✔️Pastry is a dough of flour, water and shortening (solid fats, including butter) that may be savoury or sweetened.
✔️Bread is a staple food prepared from a dough of flour and water, usually by baking.
28. BREAD AND PASTRY PRODUCTION
Ang sagot ay i was in to u but ian old right now ang j was try be nice ? Getting thou but lemme spell it out abcdefu
29. 1:WHAT IS THE EFFECTS OF BREAD AND PASTRY IN ALL COUNTRY? 2: WHAT IS THE EFFECT OF BREAD AND PASTRY IN THE PHILIPPINES? 3: WHAT IS THE EFFECT OF BREAD AND PASTRY IN THE SCHOOL?
Answer:
present the history and developments of baking and pastry making, including their effects on various civilizations. This measure aims to raise the health of our people, through optimal nutritious breadand is important for nutrition, as baked goods, especially breads, are a common and important food, both from an economic and cultural point of view. A person who prepares baked goods as a profession is called a baker.Effectiveness of Bread and Pastry Production in Senior High School Students in Prime Brilliant Minds Academy If you love to bake, taking a baking or a pastry class can be an enjoyable way to enhance your skills.Explanation:
Pa brainliest thank you ❣️
30. In a group of 2001 grade 10 students of PGMNHS 234 like cookery,230 likes ICT,and 233 like bread and pastry,95 students like cookery and ICT,52 students like ICT AND bread and pastry,108 students like cookery and bread and pastry and 30 students like,ICT and bread and pastry. How many student did not like any of the three TVL?-pasagot namn po thank you.
Answer:
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Step-by-step explanation:
