Here are some examples of ingredients you can use to make decoration: Those are some ingredients you can use for decorations. Prepare Pastry Products. Place a check in the appropriate box opposite each question to indicate your answer. Based upon looks, there seems to be no difference between a torte and a cake. D1.HPA.CL4.07. Layer Cake is considered the simplest of the trio. Place your cake in a cake box, Clear a space in your refrigerator and place the cake on a rack near … 4.4 Verify that display and service temperature of products are Can I? 4.1 Present cakes attractively using suitable serviceware and decorations. Prepare fillings and finishes for use in gateaux and tortes. It wasn't until the mid 19th century that the layer cake as we know it today arrived on the scene. 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Fours Petits Fours 5 Present Dessert Presenting Desserts TRS741343 3 Date Developed: Document No. Usage recommendation: Superseded. •Make use of sweet icing •Made with little or no flow, bread crumbs, READ PAPER. … You are on page 1 of … 2.3. Product is baked to meet quality requirements. Recipe is selected … CBLM - BPP (Present Desserts) Bong Lacaden. Download PDF. Can I? Practical exercises. Decorate cakes for gateaux tortes and cakes using coating icing and decorations to according to standard recipes andor enterprise standards andor customer requests. There are obviously acceptions to this rule such as for Sacher Torte… Ingredients are selected to suit recipe specifications. Download Now. BPPNCII - 001 CBLM … 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 … Identify the specific decoration appropriate for the cake 2. Two full days of hands on cake creation in the kitchen guided by our Master Pâtissier. Written by: Alan Hickman, Garry Blackburn. PREPARE AND PRESENT … Trainer advises students that assessment for this Unit may take several forms all … 4.3 Arrange cakes for display in an appealing manner to meet customer expectations and enterprise standards. 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. Assessment for this Unit may include: Oral questions. 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 and present gateaux, tortes and cakes Preparing and presenting gateaux, tortes and cakes TRS741342 4. Prepare & produce bakery,pastry & cakes products. There are three important parts when making gateaux, tortes or cakes which are base cake, filling and decoration. Prepare and produce pastry products Preparing and producing pastry products TRS741380 3. Cblm_(HOW to USE...)Prepare and Present Gateaux Tortes and Cakes_LO 4 Decorating Cakes. 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 … 2.5 Prepare and transfer bases for storage in accordance with food safety requirements. 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 … 3. Subject Matter: Prepare and Present Gateaux … THHADPT02B - Prepare and present gateaux, tortes and cakes (Release 1) Summary. 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 … 5. Usually made with two layers, they have more cake than … 4.2 Select and use appropriate equipment for display and service. Bases are prepared meet product requirements . CBLM - BPP (Prepare and Produce PAstry Products) Bong Lacaden. Place the cake back on the aluminum-wrapped cake board. COC 1 Prepare … Prepare and present gateaux, tortes and cakes, display petit fours and present desserts. Script for Facilitating Learning Session. Competency Based Learning Materials CBLM – … 2.1 Measure ingredient quantities to meet recipe specifications . Prepare this unit covers the knowledge and skills in preparing sponge and cakes,fillings, decorating, presenting, and storing cakes, iced petit fours, … Present Desserts. 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 … Melbourne. Prepare fillings coatings icing and decorations. Bread and pastry. CBLM - BPP (Prepare and Produce PAstry Products) 103 Pages. Two Days - Melbourne. Prepare and present gateaux, tortes and cakes. The table above consists common equipment used for making cakes… 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. 4. A short summary of this paper. Workplace observation of practical skills. Adding to the sweetness, tortes are usually covered in a chocolate torte cake glaze or firm-setting fondant, and decorated for added appeal. Here is the list of equipment you need to prepare when making gateaux, tortes or cake! 2.1. Before assembling all of those parts, you need to prepare them first. 2.2 Process ingredients to mix bases for gateaux, tortes and entremets. Almond torte cakes add crushed almonds to the sponge cake mix. 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. Prepare sponges and other bases for use in gateaux and torte production. The equipment needed is depend on what kind of gateaux, tortes or cakes you’re going to make. Prepare and present gateaux, tortes and cakes. Nurturing You to Grow! Cblm_(HOW to USE...)Prepare and Present Gateaux Tortes and Cakes_LO 4 Decorating Cakes. BREAD AND PASTRY PRODUCTION NC II. YES NO Select, measure and weigh ingredients according to recipe requirements Prepare … The module was prepared by the Polytechnic .College of Davao del Sur, Inc. DECORATE CAKES AND PRESENT BAKERY PRODUCTS. Written questions. The goal of a torte is to create as many layers as possible, sometimes 10 or more, making the dessert very tall. Beside base cake and filling, another part that can make gateaux, tortes and cakes look appealing is the decoration. Prepare and present gateaux tortes and cakes enhances motivation learning is most effective when participants are motivated. Each gateaux, tortes and cakes always have their own recipe on how the product should be assembled. TESDA Webliography>>Tourism Sector Page 5 of 19 INTERNET RESOURCES preparing and presenting gateaux, tortes and cakes. Prepare and Display Petit Fours. Download Full PDF Package. CBLM - BPP (Prepare … 1 Training Activity Matrix. LEARNING OUTCOME NO. Work projects. 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. Written by: Alan Hickman, … FT. forward planning document lesson 4. Place a check in the appropriate box opposite each question to indicate your answer. Select required oven temperature to bake goods in accordance with desired characteristics, standard recipe specifications and enterprise practices. Achievement Chart Format. There are so many ingredients you can use to make decoration. 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. Prepare bases for gateaux, tortes and entremets . Prepare and present gateaux tortes and cakes. 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 … 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: … 3.1. In this article we will tell you the variety of base cake for making gateaux, tortes and cakes. 2.4 Check base bake to identify faults and rectify. YES NO Select, measure and weigh ingredients according to recipe requirements Prepare … 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 … CONTENTS: 1. Chill the uncovered cake for 15 minutes in the refrigerator to harden the icing. Prepare … Bread and Pastry Production NC II Achievement Chart Final Copy . 3. 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. 4 Present cakes. Formal report from employer/supervisor. It is your job as a pastry chef to learn it. Wrap the entire cake in a loose plastic wrap after the icing has hardened. Prepare and Produce Gateaux, Tortes and Cakes. CBLM - BPP (Prepare and Produce PAstry Products) Download . Prepare and present gateaux, tortes and cakes Element of Competency An element of competency describes the essential outcomes within a unit of competency. They describe in terms of outcomes the significant functions and tasks that make … 4. 3. Subscribe today and give the gift of knowledge to yourself or a friend prepare and present gateaux tortes and cakes D1.HPA.CL4.07. BREAD AND PASTRY PRODUCTION NCII 105 Hours Contents of this Competency – Based Learning Materials No. Filling, decoration and coating can be made from these various ingredients below: Nurturing You to Grow! 2.2. 2. 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 … When tortes … You are not logged in. CBLM_-_BPP_Prepare_and_Display_petits_fo.docx. 2.3 Set and load oven and monitor baking to bake bases. Prepare and display petits fours Preparing and displaying petits fours TRS741344 5. 3 Achievement Chart - Blank. 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 … Present desserts … This paper. Slide . The elements of competency are the basic building blocks of the unit of competency. Jump to Page . SBMPTN2016ING999-57d253bc . In order to make perfect gateaux, tortes and cakes you need to use the correct baking equipment. 1 training activity matrix. There are several ways to make gateaux, tortes and cakes look appealing to the customer’s eyes. 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