Section: TOPIC 3 : BREAD | Pastry and Bakery

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TOPIC 3 : BREAD
- Select activity Topic Learning Outcomes (TLO)At the end of this vi...
  
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  Topic Learning Outcomes (TLO)
  At the end of this video, you will be able to :
  Describe types of bread;
  Explain steps in bread production;
  Bread faults and causes.
- Select activity     https://youtu.be/XNTR_eufJ...
  
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- Select activity NOTE TOPIC 3 : BREAD
  
  NOTE TOPIC 3 : BREAD File
  
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- Select activity ACTIVITY : 3
  
  ACTIVITY : 3 Quiz
- Select activity ASSESSMENT : 3A
  
  ASSESSMENT : 3A Quiz
- Select activity ASSESSMENT : 3B
  
  ASSESSMENT : 3B Quiz
- Select activity REFERENCE 3A : WHAT IS GLUTEN?
  
  REFERENCE 3A : WHAT IS GLUTEN? URL
  
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- Select activity REFERENCE 3B : HOW TO MAKE BREAD, WITH SCIENCE?
  
  REFERENCE 3B : HOW TO MAKE BREAD, WITH SCIENCE? URL
  
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- Select activity ACTIVITY 3.11
  
  ACTIVITY 3.11 Quiz

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TOPIC 1 : INTRODUCTION TO BAKING

NOTE TOPIC 1 (PART 1) : INTRODUCTION TO BAKING

NOTE TOPIC 1 (PART 2) : INTRODUCTION TO BAKING

ACTIVITY : 1

ASSESSMENT : 1

REFERENCE 1A : CHOOSING FLOUR

REFERENCE 1B : HOW TO CONVERT RECIPE?

TOPIC 2 : BASIC BAKING PRINCIPLES

NOTE TOPIC 2 : BASIC BAKING PRINCIPLES

ACTIVITY : 2

ASSESSMENT : 2

REFERENCE 2 : FASCINATING PROCESS OF BREAD MAKING AT THE HOVIS FACTORY

TOPIC 3 : BREAD

NOTE TOPIC 3 : BREAD

ACTIVITY : 3

ASSESSMENT : 3A

ASSESSMENT : 3B

REFERENCE 3A : WHAT IS GLUTEN?

REFERENCE 3B : HOW TO MAKE BREAD, WITH SCIENCE?

ACTIVITY 3.11

TOPIC 4 : CAKE

NOTE TOPIC 4 : CAKE

ACTIVITY : 4A

ACTIVITY : 4B

ASSESSMENT : 4A

ASSESSMENT : 4B

REFERENCE 4 : HOW TO BAKE A CAKE, WITH SCIENCE?

TOPIC 5 : PIE CRUST & FAULTS IN PASTRIES

NOTE TOPIC 5 : PIE CRUST &amp; FAULTS IN PASTRIES

ACTIVITY : 5A

ACTIVITY : 5B

ASSESSMENT : 5A

ASSESSMENT : 5B

REFERENCE 5 : HOW TO MAKE PIE DOUGH?

TOPIC 6 : PUFF PASTRY DOUGH AND CHOUX PASTE

NOTE TOPIC 6 : PUFF PASTRY DOUGH AND CHOUX PASTE

ACTIVITY : 6

ASSESSMENT : 6A

ASSESSMENT : 6B

REFERENCE 6 : PUFF PASTRY DOUGH

Section outline

TOPIC 3 : BREAD

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NOTE TOPIC 5 : PIE CRUST & FAULTS IN PASTRIES