NDLI: Pre-preparation and Baking Products in the Oven

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Pre-preparation and Baking Products in the Oven

Content Provider	NCERT - Vocational Education
Editor	Uppal, Shveta
Copyright Year	2021
Description	This is the fourth unit of the Vocational textbook entitled 'Baking Technician' for Class IX. This unit describes in simple terms the essential mathematics used in bakery work, work plan for baking, various types of dough, and the methods of their preparation.
File Format	PDF
Language	English
Publisher Date	2021-07-01
Requires	PDF viewer Plugin
Access Restriction	Open
Rights Holder	National Council of Educational Research and Training (NCERT)
Subject Keyword	Puff Pastries Dough NCERT Class IX Baking Technician Vocational Textbook Work Plan of Baking NCERT Class 9 Baking Technician Vocational Textbook Leavened Puff Pastries Dough Preparation Bread Preparation Production Sequence in Baking Flattened Bread Methods for Yeast Dough Preparation Baker’s Math Simultaneous Equation Short Crust Pastry Dough No Time Dough Method Processes Used in Baking Choux Pastries Dough Types of Bread and Pastry Dough Fermentation Straight Dough Method Faults in Bakery Products Baker’s Per Cent Yeast Dough Yeast Dough Preparation Post-Production Sequence Sponge and Dough Method Leavened Puff Pastries Dough Vocational Book NCERT Vocational Textbook NCERT Book Vocational NCERT Vocational Book
Content Type	Text
Educational Framework	Central Board of Secondary Education (CBSE)
Educational Role	Student Teacher
Educational Use	Reading Classroom Self Learning Problem Solving
Time Required	P2M
Education Level	Class IX
Resource Type	Chapter
Subject	Bakery and Confectionery

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