It is your job as a pastry chef to learn it. The table above consists common equipment used for making cakes… You are on page 1 of … Written questions. Can I? Bases are prepared meet product requirements . Cblm_(HOW to USE...)Prepare and Present Gateaux Tortes and Cakes_LO 4 Decorating Cakes. Mapping: Mapping Notes Date; Is superseded by and equivalent to SITHPAT005A - Prepare and present gateaux, torten and cakes : 31/Dec/2010: Supersedes THHADPT02A - Prepare and present gateaux, torten and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 … 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: … 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 … When tortes … Work projects. Product is baked to meet quality requirements. The elements of competency are the basic building blocks of the unit of competency. This paper. Layer Cake is considered the simplest of the trio. Place the cake back on the aluminum-wrapped cake board. Download PDF. Present Desserts. Workplace observation of practical skills. 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. BPPNCII - 001 CBLM … 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, … Subject Matter: Prepare and Present Gateaux … Place a check in the appropriate box opposite each question to indicate your answer. Prepare and present gateaux, tortes and cakes. Formal report from employer/supervisor. 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. Here are some examples of ingredients you can use to make decoration: Those are some ingredients you can use for decorations. You are not logged in. Adding to the sweetness, tortes are usually covered in a chocolate torte cake glaze or firm-setting fondant, and decorated for added appeal. 1 Training Activity Matrix. Prepare 3 Achievement Chart - Blank. Prepare and Produce Gateaux, Tortes and Cakes. THHADPT02B - Prepare and present gateaux, tortes and cakes (Release 1) Summary. CBLM - BPP (Present Desserts) Bong Lacaden. •Make use of sweet icing •Made with little or no flow, bread crumbs, Download Now. In order to make perfect gateaux, tortes and cakes you need to use the correct baking equipment. YES NO Select, measure and weigh ingredients according to recipe requirements Prepare … Present desserts … 4. In this article we will tell you the variety of base cake for making gateaux, tortes and cakes. Bread and pastry. Prepare & produce bakery,pastry & cakes products. 2.5 Prepare and transfer bases for storage in accordance with food safety requirements. Before assembling all of those parts, you need to prepare them first. Subscribe today and give the gift of knowledge to yourself or a friend prepare and present gateaux tortes and cakes D1.HPA.CL4.07. 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 … Prepare and display petits fours Preparing and displaying petits fours TRS741344 5. A short summary of this paper. Usage recommendation: Superseded. 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. 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 … Chill the uncovered cake for 15 minutes in the refrigerator to harden the icing. 5. CBLM - BPP (Prepare … Gateaux, Tortes and Celebration Cakes. Prepare and produce pastry products Preparing and producing pastry products TRS741380 3. COC 1 Prepare … There are so many ingredients you can use to make decoration. Prepare Pastry Products. Select measure, and weight ingredients according to recipe requirements, enterprise practices and customer practices. They describe in terms of outcomes the significant functions and tasks that make … CBLM - BPP (Prepare and Produce PAstry Products) Download . 4. Prepare fillings coatings icing and decorations. Practical exercises. 3.1. 2.3 Set and load oven and monitor baking to bake bases. 3. 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. Bread and Pastry Production NC II Achievement Chart Final Copy . Assessment for this Unit may include: Oral questions. 2.2 Process ingredients to mix bases for gateaux, tortes and entremets. 3. 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 … 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. Script for Facilitating Learning Session. 1 training activity matrix. The goal of a torte is to create as many layers as possible, sometimes 10 or more, making the dessert very tall. CBLM - BPP (Prepare and Produce PAstry Products) 103 Pages. 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 … YES NO Select, measure and weigh ingredients according to recipe requirements Prepare … this unit covers the knowledge and skills in preparing sponge and cakes,fillings, decorating, presenting, and storing cakes, iced petit fours, … Can I? Decorate cakes for gateaux tortes and cakes using coating icing and decorations to according to standard recipes andor enterprise standards andor customer requests. Cblm_(HOW to USE...)Prepare and Present Gateaux Tortes and Cakes_LO 4 Decorating Cakes. 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 … Jump to Page . Wrap the entire cake in a loose plastic wrap after the icing has hardened. CBLM_-_BPP_Prepare_and_Display_petits_fo.docx. Prepare and present gateaux, tortes and cakes Preparing and presenting gateaux, tortes and cakes TRS741342 4. 2. Download Full PDF Package. PREPARE AND PRESENT … Written by: Alan Hickman, Garry Blackburn. Prepare and present gateaux tortes and cakes. Almond torte cakes add crushed almonds to the sponge cake mix. Beside base cake and filling, another part that can make gateaux, tortes and cakes look appealing is the decoration. 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. 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. Place your cake in a cake box, Clear a space in your refrigerator and place the cake on a rack near … 4.1 Present cakes attractively using suitable serviceware and decorations. 4.4 Verify that display and service temperature of products are Place a check in the appropriate box opposite each question to indicate your answer. Achievement Chart Format. You can use filling, decoration and coating when making gateaux, tortes or cakes. The topping extends the shelf life of a torte… CONTENTS: 1. 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 … It wasn't until the mid 19th century that the layer cake as we know it today arrived on the scene. There are several ways to make gateaux, tortes and cakes look appealing to the customer’s eyes. Select required oven temperature to bake goods in accordance with desired characteristics, standard recipe specifications and enterprise practices. 4.2 Select and use appropriate equipment for display and service. Prepare sponges and other bases for use in gateaux and torte production. Prepare and Display Petit Fours. 2.1. Prepare bases for gateaux, tortes and entremets . Trainer advises students that assessment for this Unit may take several forms all … Prepare and present gateaux, tortes and cakes, display petit fours and present desserts. 2.2. Ingredients are selected to suit recipe specifications. 4 Present cakes. Prepare and present gateaux, tortes and cakes Element of Competency An element of competency describes the essential outcomes within a unit of competency. 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 … … Trainer Guide. 2.1 Measure ingredient quantities to meet recipe specifications . Here is the list of equipment you need to prepare when making gateaux, tortes or cake! 3. Prepare and present gateaux, tortes and cakes. Usually made with two layers, they have more cake than … FT. forward planning document lesson 4. Filling, decoration and coating can be made from these various ingredients below: Nurturing You to Grow! Written by: Alan Hickman, … There are obviously acceptions to this rule such as for Sacher Torte… Identify the specific decoration appropriate for the cake 2. CBLM - BPP (Prepare and Produce PAstry Products) Bong Lacaden. LEARNING OUTCOME NO. 2.3. Prepare … Recipe is selected … READ PAPER. TESDA Webliography>>Tourism Sector Page 5 of 19 INTERNET RESOURCES preparing and presenting gateaux, tortes and cakes. BREAD AND PASTRY PRODUCTION NC II. Melbourne. The module was prepared by the Polytechnic .College of Davao del Sur, Inc. Two full days of hands on cake creation in the kitchen guided by our Master Pâtissier. 1 Full PDF related to this paper. Based upon looks, there seems to be no difference between a torte and a cake. Competency Based Learning Materials CBLM – … SBMPTN2016ING999-57d253bc . Each gateaux, tortes and cakes always have their own recipe on how the product should be assembled. Slide . 4.3 Arrange cakes for display in an appealing manner to meet customer expectations and enterprise standards. Two Days - Melbourne. 2.4 Check base bake to identify faults and rectify. The equipment needed is depend on what kind of gateaux, tortes or cakes you’re going to make. Prepare fillings and finishes for use in gateaux and tortes. There are three important parts when making gateaux, tortes or cakes which are base cake, filling and decoration. DECORATE CAKES AND PRESENT BAKERY PRODUCTS. D1.HPA.CL4.07. Prepare and present gateaux tortes and cakes enhances motivation learning is most effective when participants are motivated. Nurturing You to Grow! BREAD AND PASTRY PRODUCTION NCII 105 Hours Contents of this Competency – Based Learning Materials No. And Produce PAstry Products ) Download for the cake 2 the basic building blocks of the of! 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