A drag angle is when the electrode is pointing backward, meaning the welder’s hand and electrode holder proceeds the puddle. Make paste and pastry products using correct techniques and ensuring appropriate conditions to optimise quality. 1.4. establishments in preparing and producing a variety of high-quality pastry. Prepare and produce pastry products Preparing and producing pastry products TRS741380 3. Yeast raised donuts Page 57 of 98 Date Developed: CBLM Bread and Pastry Production NCII “Prepare and Produce Bakery Products ” Place a check in the appropriate box opposite each question to indicate your answer. It requires the ability to select, prepare and portion ingredients; and to use relevant equipment a range of cookery methods to make and decorate cakes, pastries and breads, and food storage methods. 3. decorate and present pastry and bakery products. Ratio of ingredients required to produce a balance formula 3. Use appropriate equipment to produce required pastries and pastry products. Prepare and present gateaux, tortes and cakes Preparing and presenting gateaux, tortes and cakes TRS741342 4. Continental rounds 24. 2. prepare pastry products. It can be either a drag angle or a push angle. 21. Program Overview 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. 4. store bakery products. Types, kinds, and classification of pastry products 5. After doing all the activities for this LO3: Store Bakery Products; you are ready to proceed to the next UC2: Prepare and Produce Pastry Products. 1.6. Unit 714 Produce Paste Products a mixture of flour and fat bound together with water Finishing pastry products Shortcrust paste Sweet paste (pate sucree) Choux paste Suet paste Hot water paste Filo Sour cherry filling 22. Prepare and produce bakery products Preparing and producing bakery products TRS741379 2. Types of paste or pastry What methods of cooking can be applied to paste products? It does not cover the specialist skills used by patissiers to produce specialist patisserie products. Download PDF. Expected Outcome After completing this module, you should be able to: 1. prepare baking ingredients, tools, utensils and equipment. Culinary and technical terms related to pastry products 2. LESSON 1: PREPARE AND PRODUCE PASTRY PRODUCTS (PP) 1. Apply portion control to minimise wastage. The travel angle applies to the position the electrode make with a reference perpendicular to the axis of the weld in plane of the weld axis. Poppyseed filling 23. Mixing procedures/formulation/recipes Download Full PDF Package. 1.5. 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