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COOKERY NC II – TESDA COURSE MODULE
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Jan 10, 2022 · This units of competency comprising this qualification include Basic, Common, and Core Competencies. To obtain this TESDA course in COOKERY NC II, all units prescribed for …
SELF-ASSESSMENT GUIDE COOKERY NC II - Technical …
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Select and use chemicals and clean potable water for cleaning and/or sanitizing kitchen equipment, utensils, and working surfaces according to manufacturer’s instructions. Store or …
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Cookery NC II Resources - Chocolate Mousse - Google Sites
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Portion: 3 Portion size: 150 ml Ingredients 108 g Semisweet chocolate 27 g Butter 2 pieces Egg yolks, medium sized 2 pieces Egg whites, medium sized 18 g Sugar 60 ml Heavy cream …
Cookery NC II - e-tesda.gov.ph
3 days ago e-tesda.gov.ph Show details
Cookery NC II: Preparing Appetizers and Hors d’oeuvres covers the competency required to prepare and present appetizers and hors d’oeuvres. This self-paced module is part of the …
Cookery NC II Resources - Vegetable Dishes - Google Sites
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Fresh Fruit Salad with Chantilly Cream. Gelatin Salad. Appetizers. Bruschetta with Tomato, Basil and Red Onion. Hot and Peppery Cocktail Shrimp. Mixed Vegetable Relish with Blue Cheese …
Cookery NC II Resources - Fruit Tart - Google Sites
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Yield: 6 servings Ingredients FOR PATTE SUCREE (SWEET DOUGH) 60 g Butter 48 g Sugar ½ tsp Salt 30 g Egg ½ tsp Vanilla extract 120 g All-purpose flour FOR THE PASTRY CREAM …
Cookery NC II Resources - Picked Tuna - Google Sites
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Mise en place: Finely chop drill. Wash, rinse, and cut salmon into cubes. Method: Finely chop herbs; Mix chopped fish with egg whites; Using the Pulse 1 setting, blend fish in a food …
SELF-ASSESSMENT GUIDE FOOD PRODUCTION …
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31. Identify preparation techniques for a variety of ingredients according to enterprise standards and recipe requirements. 32. Establish and correctly observe appropriate purchasing, …
TRAINING REGULATIONS - Technical Education and Skills …
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COOKERY NC II Page No. SECTION 1 COOKERY NC II QUALIFICATION 1 SECTION 2 COMPETENCY STANDARDS Basic Competencies 2 - 1 7 Common Competencies 18 - 36 …
FOOD PRODUCTION (PROFESSIONAL COOKERY) NC III - Tesda …
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Course Title: FOOD PRODUCTION (PROFESSIONAL COOKERY) Level: NC III Nominal Training Duration : Basic Competencies – 40 Hours Common Competencies – 96 Hours Core …
SELF-ASSESSMENT GUIDE FOOD PRODUCTION …
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TESDA-OP-QSO-02-F07 Rev. No. 00 03/01/17 TRSCOK319 – 092020 ver. 1.00 1 Food Production (Professional Cookery) NC III Reference No. SELF-ASSESSMENT GUIDE …
Cookery NC II Resources - Banana Crepes - Google Sites
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Portion: 6 servings Ingredients 1 cup All-purpose four ¼ cup Confectioner’s sugar 2 pieces Eggs 1 cup Milk 3 Tbsp Butter, melted 1 tsp Vanilla extract ¼ tsp Salt ¼ cup Butter, melted ¼ cup …
SELF-ASSESSMENT GUIDE FOOD PRODUCTION …
1 week ago tesda.gov.ph Show details
TESDA-OP-QSO-02-F07 Rev. No. 00 03/01/17 TRSCOK419 – 092020 ver. 1.00 1 Food Production (Professional Cookery) NC IV Reference No. SELF-ASSESSMENT GUIDE …
Cookery NC II Resources - Pancake - Google Sites
5 days ago google.com Show details
Yield: 8 servings Ingredients 1 ½ cups All purpose flour 3 ½ tsp Baking powder 1 tsp Salt 1 Tbsp White sugar 1 ¼ cups Milk 1 piece Egg 3 Tbsp Butter, melted Procedure In a large bowl, sift …
SELF-ASSESSMENT GUIDE FOOD PRODUCTION …
2 days ago tesda.gov.ph Show details
TESDA-OP-QSO-02-F07 Rev. No. 00 03/01/17 TRSCOK419 – 092020 ver. 1.00 5 Food Production (Professional Cookery) NC IV 73.Identify preparation techniques for a variety of …
Cookery NC II Resources - Baked Lasagna - Google Sites
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Ingredients: 1 kg ground beef 250 ml vegetable oil 250 ml red wine 3 g Parmesan cheese Parsley, chopped Chicken stock 12 pcs Fresh pasta(lasagna noodles) Water Meat ...
