SESSION PLAN Sector : TOURISM SECTOR Qualification : Bread and Pastry Production NC II Unit of Competency : Prepare and Produce Bakery Products Module Title : Preparing and Producing Bakery Products Suggested Duration : 20 Hrs. |Learning Outcomes:
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human diet since prehistoric times. * Triticum dioccum – the earliest form of wheat used in bread making. * Confectionary – transforming sugar into sweets; it also refers into candy making. * Baking and confectionary were the first labor activities organized into special trades. * The Gauls‚ the modern ancestors of French had developed the first controlled source of yeast. * Bread is the most important food of this time. * In this time Honey was the important sweetener.
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rudimentary form of unleavened bread sort of like a Mexican tortilla--but it was still a pretty big accomplishment. They shared this information‚ creating something of a baking course. Baking Class 5000 years later Go Search for Wild Yeasts In approximately 3000 B.C. the Egyptians saw that during warm periods certain wild yeasts were attracted to multi-grain flour mixes. They were inspired to start experimenting with those wild yeasts until they came up with leavened bread Genius. These experiments
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Process Paragraph Banana Walnut Bread One of my children’s favorite treats is homemade banana walnut bread. As long as there is a cup of milk to accompany the treat my kids are ready to eat. Most of the time my whole family makes them to enjoy quality time together. Banana walnut bread not only brings us together‚ but it provides us with a yummy treat for our dessert after dinner. Usually my wife makes sure to have enough ingredients for all four of us‚ and we make a list of any missing ingredients
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subsidiary of Tiger Brands‚ which markets food products such as cooking oils‚ sauces‚ bread‚ candy‚
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Yeasty Beasties By Abstract Yeast is a fungus that exist almost everywhere in nature and it is also alive! For many years people baked bread‚ using yeast as an ingredient‚ without knowing just why it made bread dough bubble and rise. When you smell bread you mostly smell the scent of the yeast. This project looks how different conditions will cause the yeast to be most active during fermentation. We put a different mixture in each bottle along with 1/3 cup of water. My hypothesis
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and even a mini ice age. b. The rich bought white bread and most poor paid fees for brown bread. c. The little ice age started and bad harvests led to famine. People died because of malnutrition and exhaustion. d. Food prices were high‚ wages were low‚ and there was high unemployment. e. Peasants and urban poor were first to be affected from bad harvests and the depression. They took action‚ rioted‚ seized bread‚ and sold it at a “just price.” III. Seventeenth-Century
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include big portions of meat and bread. Potatoes are one of the favorite foods the Germans use. They have potatoes with pears. Many like to make different stews that may have three different meats and fruits instead of vegetables in them to add a sweet and sour taste to the meal. Knödel‚ or dumplings‚ are available at many meals. Germans enjoy bread with every meal‚ with rye‚ pumpernickel‚ and sourdough breads more being more common than white bread. Another popular meal the Germans
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HAMONADO Ingredient: 1/2 kilogram pork pigue‚ sliced thinly Marinade: 1/3 cup soy sauce 1/2 cup pineapple juice 1 tablespoon calamansi juice Stuffing: 1 cup carrot strips 1/2 cup sweet pickle relish 1/2 cup pineapple chunks 1/2 cup red bell pepper strips 2 tablespoons cooking oil 1 tablespoon chopped garlic 1/2 cup chopped onions 4 cups water 1/4 cup tomato sauce 3/4 cup sugar 1 tablespoon soy sauce 1/4 cup cornstarch dissolved in 1/2 cup water 2 tablespoons margarine
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SOC 100 Formal Organizations Instrumental-rational thought-action is action or thought based on achieving a goal in the quickest way possible without regards to consequences. In regards to Jamie Oliver’s “Food Revolution” there are many examples of instrumental-rational thought-action. The first and biggest example is that the kitchen is stocked with processed frozen foods. Almost all the food while frozen is unrecognizable and contains ingredients that they do not know. Everyone knows we are not
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