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BREAD and BUNS MAKING Making Braided Bread Roll Th016v

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BREAD and BUNS MAKING Making Braided Bread Roll Th016v OCCUPATIONAL SKILLS DEVELOPMENT SHORT COURSE For Papua New Guinea Non-Formal Sector BREAD AND BUNS MAKING Making Braided Bread Roll TH016v RATIONALE This short course was developed for the trainer in response to the demand from various communities in Bread Making. This short course was developed to enhance participants especially women and the youth through having better skills and knowledge in making home made breads for own consumption or for income generating purpose. p o box 1097, waigani national capital district papua new guinea. tel: (675) 323 2633 The development of this short course was sponsored by the ADB-PNG fax: (675) 323 0944 EMPLOYMENT ORIENTED SKILLS DEVELOPMENT PROJECT (EOSDP) and produced by curriculum officers at the SKILLS TRAINING RESOURCES UNIT (STRU) NOT FOR SALE Braided bread roll TABLE OF CONTENT CONTENTS PAGES Course Outline 2 Competency Profile 3 • Making Braided Bread Roll Curriculum Guide 4 Overview of Learning Outcomes 5 – 7 • Identify ingredients and equipment • Prepare equipment and ingredients • Make the dough • Bake braided bread roll Instructional Notes 7 – 8 • Making braided bread roll Attachments 9 - 10 • Bread Making Glossary • Safety Precaution Acknowledgement 11 EMPLOYMENT ORIENTED SKILLS DEVELOPMENT PROJECT - S KILLS TRAINING RESOURCE UNIT 1 Braided bread roll COURSE OUTLINE : Braided Bread Roll Program: TOURISM AND HOSPITALITY Course: BREAD AND BUNS MAKING Module code: TH016v Module name: Braided Bread Roll Module1: Basic white bread Module 2: Pumpkin bread Module 3: Quick lemon bread Module 4: Cream buns Module 5: Braided bread roll 2 EMPLOYMENT ORIENTED SKILLS DEVELOPMENT PROJECT - S KILLS TRAINING RESOURCE UNIT Braided bread roll COMPETENCY PROFILE : Braided Bread Roll Duty Task A. White A1. Identify A2. Prepare A3. Prepare A4. Bake white bread ingredients ingredients the dough loaf/bread and and equipment equipment B. Pumpkin B1. Identify B2. Prepare B3. Mix A4. Bake bread ingredients ingredients ingredients pumpkin and and bread equipment equipment C. Quick C1. Identify C2. Prepare C3. Prepare C4. Bake quick lemon bread ingredients ingredients the dough lemon and and bread equipment equipment D. Cream D1. Identify D2. Prepare D3. Prepare D4. Bake buns ingredients ingredients the dough cream buns and and equipment equipment E. Braided E1. Identify E2. Prepare E3. Make the E4. Bake bread roll ingredients ingredients dough braided and and bread roll equipment equipment EMPLOYMENT ORIENTED SKILLS DEVELOPMENT PROJECT - S KILLS TRAINING RESOURCE UNIT 3 Braided bread roll CURRICULUM GUIDE Program: TOURISM AND HOSPITALITY Course: BREAD AND BUNS MAKING Module code: TH016v Module name: Making Braided Bread Roll Module Purpose: The purpose of the module is to impart knowledge and skills to participant in making quick lemon bread so they can be able to make at home for own consumption or for sale. Nominal duration: Approximately 7 hours. Prerequisites: There are no pre-requisite to this module. Content: E1. Identify ingredients and equipment E2. Prepare ingredients and ingredients E3. Make the dough E4. Bake braided bread roll Suggested delivery method: This module should be delivered using these methods: 1. Explanation (what we will do) 5% 2. Demonstration (how we will do it) 15% 3. Implementation (now you do it) 70% 4. Evaluation (how good did we do it) 10% Instructor: A recognized trainer from a vocational centre or certified trainer who has bread making skills. Assessment method: The assessment will be given in a holistic manner through: • Self paced • Practical demonstration • Observation • Checklist Assessment condition: In a kitchen situation where all materials and equipment are provided or training hall for women’s normal activities are done. Evaluation The participants will demonstrate mastery of each skill. The final product will be evaluated by: • Tasting the finish product Reference: Classic Essentials Bread and Buns 4 EMPLOYMENT ORIENTED SKILLS DEVELOPMENT PROJECT - S KILLS TRAINING RESOURCE UNIT Braided bread roll Overview of Learning Outcomes APPENDIX 2: Training and Assessment guide On successfully completion of the module the (Learning outcome). participants will be able to: Task E2: Prepare ingredients and equipment. E1. Identify ingredients and equipment Suggested minimum instructional time: 1 hour E2. Prepare ingredients and equipment E3. Make the dough Learning outcome E2.1 E4. Bake braided bread roll • Prepare ingredients and equipment according to the correct measurements and procedures. Teaching strategy: APPENDIX 1: Training and Assessment guide Learning activities for the trainee must include the instructor to; (Learning outcome). 2.1. Identify correct amount of ingredients. Task E1: Identify ingredients and equipment. 2.2. Identify the correct methods of preparing Suggested minimum instructional time: 1 hour baking equipment. Learning outcome E1.1: Assessment condition: • Identify ingredients and equipment to make The trainee must have excess to; the braided bread roll. • Ingredients • Measuring devices - cups, spoons, jug Teaching strategy: Learning activities for the trainee must include • Baking tray the instructor to; • Sifter 1.1. Identify ingredients and equipment to use. • Clean tea towels 1.2. Explain and demonstrate use of equipment. • Aprons 1.3. Identify the method in baking the braided • Boil hot water (warm) bread roll. • Large mixing bowls Assessment condition: Assessment criteria: In a classroom situation where all participants are The trainee has; provided with; 2.1.1. Measured correct amount of ingredients; • Ingredients a. 2 x 7g sachets dried yeast • Measuring devices - jug, cups, spoons, b. 1 1/2 cups warm water • Baking pans c. 6 cups plain sifted flour • Sifter d. 1 teaspoon salt • Clean tea towels e. 1 tablespoon sugar • Aprons f. 4 tablespoon (6 g), melted butter • Oven drum g. 2 eggs, lightly beaten • Large pot of water h. 1 cup warm water, extra • Mixing bowls i. 1 egg yoke Assessment criteria: j. 2 teaspoons water The trainee has; k. sesame seeds - optional 1.1.1. Selected and named ingredients and 2.1.2. Prepared the baking equipment. equipment to use. 1.1.2. Stated the use of each equipment. Assessment method: • Self paced 1.1.3. Outlined the method of baking the braided bread roll. • Practical demonstration • Observation Assessment method: • Checklist • Self paced • Practical demonstration • Observation EMPLOYMENT ORIENTED SKILLS DEVELOPMENT PROJECT - S KILLS TRAINING RESOURCE UNIT 5 Braided bread roll APPENDIX 3: Training and Assessment guide Assessment condition: (Learning outcome). In a classroom situation or a training hall where all participants are provide with; Task E3: Make the dough. • Prepared heated oven drum Suggested minimum instructional time: 3 hours • Thermometer Learning outcome E3.1: • Clean broom stick or toothpick • Mix dough following the procedures. • Pot holders • Wire rack Teaching strategy: Learning activities for the trainee must include • Clean tea towels the instructor to; Assessment criteria: 3.1 Explain and demonstrate procedures in The trainee has; making the dough. 4.1.1 Baked in a preheated, 180ºC oven. Assessment condition: 4.1.2 Placed roll in the centre rack of oven. In a classroom situation or a training hall where 4.1.3 Baked roll for 35 to 40 minutes. all participants are provide with; 4.1.4 Removed baked braided bread rolls from • Mixing bowls the tray. • wooden spoon Assessment method: • measuring devices - cups, spoons and jug • Self paced • large bowl of clean water • Practical demonstration Assessment criteria: • Observation The trainee has; • Checklist 3.1.1 Make the dough following the procedures. Assessment method: • Self paced APPENDIX 5: INTRODUCTION • Practical demonstration BRAIDED BREAD ROLL • Observation • Checklist Braided bread is made of strands of dough woven together to form a braided shape. 3 to 6 strands of dough are common for several varieties of braided bread and some may incorporate as many as 12 APPENDIX 4: Training and Assessment guide strands. For a simple braid, use 3 long pieces of (Learning outcome). dough. This is traditionally baked in 2 loaves for your Task E4: Bake quick lemon bread. Sabbath evening. It may be made as one very Suggested minimum instructional time: 2 hours large roll if preferred. Keeps for up to 4 days in an airtight container or Learning outcome E4.I: freezes well up to 1 month. • Bake braided bread roll. Teaching strategy: E1: Equipment and Ingredients Learning activities for the trainee must include 1.1 Required equipment: the instructor to; • Baking trays 4.1 Identify the heat temperature of the oven drum. • Sifter 4.2 Identify and explain where to place the pan in the oven. • Drum oven 4.3 Identify baking time. • Measuring devices - cups, spoons, jug 4.4 Explain and demonstrate removing pan from • Mixing bowls the oven . • Wooden spoon • Oven mittens • Wire rack 6 EMPLOYMENT ORIENTED SKILLS DEVELOPMENT PROJECT - S KILLS TRAINING RESOURCE UNIT Braided bread roll 1.2 Ingredients: • Add remaining flour to make dough • 2 x 7 g sachets dried yeast • 1 1/2 cups warm water • 6 cups plain sifted flour • 1 teaspoon salt • 1 tablespoon sugar • 4 tablespoon (6 g butter), melted • 2 eggs, lightly beaten • 1 cup warm water, extra • 1 egg yoke • 2 teaspoons water • sesame seeds – optional E2: Prepare ingredients and equipment 3.3 Knead the dough: 2.1 In small bowls: • Turn out onto a lightly floured surface and • Select 2 x 7 g sachets dried yeast knead 10 minutes or until dough is • Measure 1 1/2 cups warm water smooth and elastic. • Measure 6 cups plain sifted flour • Place dough in lightly oiled bowl; brush • Measure 1 teaspoon salt surface of dough with melted butter or oil. • Measure 1 tablespoon sugar • Cover and leave in a warm place for 1 • Measure 4 tablespoon (6 g butter), melted hour or until well risen. • Select 2 good quality eggs, lightly beaten • Punch down dough and knead for 1 minute. • Measure 1 cup warm water, extra • Divide dough into 2 equal parts. • Select 1 egg good quality for the yoke • Return 1 half to bowl, cover with plastic wrap; leave to rise again while preparing • Measure 2 teaspoons water the other.
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