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Mixing Techniques
Quiz by rainelda jocson
Grade 9-12
Bread and Pastry Production (NC II)
Philippines Curriculum: SHS Specialized Subjects
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includes Teacher and Student dashboards
Measures 1 skill from
Grade 9-12
Bread and Pastry Production (NC II)
Philippines Curriculum: SHS Specialized Subjects
TLE_HEBP9- 12PB-Ia-f-1
Prepare bakery products 1.1 Select, measure and weigh required ingredients according to recipe or production requirements 1.2 Prepare a variety of bakery products according to standard mixing procedures/ formulation/ recipes and desired product characteristics 1.3 Use appropriate equipment according to required bakery products and standard operating procedures 1.4 Bake bakery products according to techniques and appropriate conditions 1.5 Select required oven temperature to bake goods in accordance with the desired characteristics, standards recipe specifications
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7 questions
Q.What process involves a two - stage mixing methods?
1
30 sec
TLE_HEBP9- 12PB-Ia-f-1
Q.Arrange in order the steps in yeast production.
2
45 sec
TLE_HEBP9- 12PB-Ia-f-1
Q.Arrange in order the steps in yeast production
3
60 sec
TLE_HEBP9- 12PB-Ia-f-1
Q.Match the following steps in yeast production.
4
30 sec
TLE_HEBP9- 12PB-Ia-f-1
Q.Match the following techniques for each ingredients.
5
30 sec
TLE_HEBP9- 12PB-Ia-f-1
Q.Match the picture of pancakes from the fat used in the mixture.
6
30 sec
TLE_HEBP9- 12PB-Ia-f-1
Q.Group the following pictures according to its techniques.
7
30 sec
TLE_HEBP9- 12PB-Ia-f-1