Prepare and present gateaux, tortes and cakes, display petit fours and present desserts

BREAD & PASTRY PROD PRODUCTI ON Pr epar eandPr esentGat eaux,Tor t esandCakes Pr e pa r eandDi s pl a yPe t i tFour s Pr esentDesser t s

TRAI NEEMA MANUAL Polytechnic College of Davao del Sur, Inc. Hospitality Management Department

Bread & Pastry Production

MODU! III Prepare and Present "ateau#, $ortes and Ca%es

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Thi suni tdeal swi t ht hes k i l l sandk nowl edger equi r edt oEr r or :Re f er en ces our c eno t f ound ar angeofs et t i ngswi t hi nt hehot el andt r av el i ndus t r i eswor k pl ac ec ont ex t . Cour seCode:

FPT12 1 HRM 4 GRADE11 Nomi mi nalHour s:

60hour s

earning Outcomes &' Prepare and (a%e sponges and ca%es for gateau#, tortes and ca%es Pe r f or ma nc eCr i t e r i a 1. 1 Se l ec tr eq ui r e dc ommo di t i e sac c or di ngt or e ci pean dp r od uc t i o nr e qu i r emen t s 1 . 2 Pr e pa r eav a r i e t yofs p on ge sa ndc a k esf o rg a t e au x ,t o r t e sa ndc a k est od es i r e dp r o du c t c har ac t er i s t i c s 1 . 3 Pr o du c e av a r i e t yo fs p o ng es a nd c a k e sf o rg a t e au x ,t o r t e sa nd c a k e sa c c o r d i n gt o s t andar dr ec i pesandent er pr i s es t andar ds 1 . 4 Us ea pp r o pr i a t ee qu i p me me ntt op r e pa r ea ndb ak es p on ge sa ndc a k e sf o rg a t e au x ,t o r t e s andcak es 1 . 5 Us ec o r r e c tt e c hn i q ue st op r o du c es p on ge sa ndc a k esf o rg at e au x ,t o r t e san dc a k es 1 . 6 Ba k es p on ge sa ndc a k e sf o rg a t e au x ,t o r t e sa ndc a k e st oe nt e r p r i s er e qu i r e me me nt sa nd s t andar ds 1. 7 Se l ec tc or r e cto v enc on di t i o nsf o rb a ki ngs po nge sa ndc ak e sf o rg at e au x,t o r t e sa ndc ak e s

earning Outcomes )' Prepare *llings, coatings, icing and decorations Pe r f or ma nc eCr i t e r i a 2. 1 Se l ec tr eq ui r e dc ommo di t i e sac c or di ngt or e ci pean dp r od uc t i o nr e qu i r emen t s 2. 2 Pr epar eav ar i et yoffi l l i ngs ,c oat i ng/ i c i nganddec or at i onsf orgat eaux ,t or t esandc ak es

earning Outcomes +' ssem(le gateau#, tortes and ca%es Pe r f or ma nc eCr i t e r i a 3 . 1 As s e mb mb l er e qu i r e dc o mmo mm di t i e sa nd / o rp r e pa r a t i o ns 3. 2 As s emb l ega t e aux ,t or t e san dc a k esac c or d i ngt or e ci pei ns t r u ct i o ns 3 . 3 Us eap pr o pr i a t eeq ui p me me ntt oas s e mb mb l ec ak e sf o rg at e au x ,t o r t e san dc a k es 3 . 4 Us ec o r r e c tt e c hn i q ue st oa s s emb l ec a k esf o rg at e au x ,t o r t e sa ndc a k es

earning Outcomes -' Decorate and presentdisplay gateau#, tortes and ca%es Pe r f or ma nc eCr i t e r i a

4

Brea Bread d & Pastr astry y Pr Produc oducti tion on

4. 1 Dec or at ecak e sf org at eaux ,t or t esandcak esus i ngcoat i ng,i c i nganddec or at i onst o ac c or di ngt os t andar dr ec i pesand/ o re nt er pr i s es t andar dsand/ orc us t omerr eques t s 4. 2 Pr es ent / di s pl a ygat eaux ,t or t esandc ak est oent er pr i s es t andar dsus i ngappr opr i at e s e r v i c eeq ui p me me nt

earning Outcomes /' Store gateau#, tortes and ca%es Pe r f or ma nc eCr i t e r i a 5. 1 St or eatc or r ec tt emper at ur eandcondi t i onsofs t or age 5 . 2 Ma i n t a i nma x i mu me at i n gq ua l i t y ,a pp ea r a nc ea ndf r e s h ne s s

"lossary $erm gar gar

!#planation Se t t i ngag en td er i v e df r om s ea we ed .Muc hs t r o ng er t hangel at i n eandhar dert ou se.Mor es t abl e . Veget ar i anal t er nat i v et ogel at i ne.

llergen Compound chocolate

As ub st a nc et h ati sf or e i g nt ot h eb od ya ndc anc au se anal l er gi cr eac t i oni nc er t ai npeopl e. Ab a k e r sch o c o l a t ema ma d ewi t hco c o ama s san d v eget abl ef at . Ca nb eu s edwi t h ou tt e mp mp er i n g. No ta sfla v our s omebutc he ap era ndv er yp r ac t i c al t o use.

Couverture chocolate

Ag oo dq ua l i t yc h o c ol a t ema ma dewi t hc oc o ama s sa nd c oc oabut t er . Ne edt ob et e mp mp er e db ef o r eu s i n ga sg ar n i s h . Ex p en s i v ean db es tfl a v o ur .

Da0uoise 1illings 1rench Pastries

"anache "ateau

Ac a k es p on gema ma dewi t ham me e r i n gu ea ndn ut sf o l d ed t hr o ug h. An‘ i ns er t ’ i nb et weenoft hec ak et oenhanc et het as t e andt h el a y er i ngoft hec ak e. ‘ I ndi v i dual c ak e/ pas t r i es ’ wi t happr ox i mat es i z eof5t o6 c m,at e r mc o mm mmo nl yu s edas‘ a s s or t e dF r e nc hPa s t r i e s ’ i nt heI ndus t r y . Ac hoc ol at epas t e / fi l l i ngma madef r om boi l i ngofc r eam a nd s t i r r i ngi ti nt ot hec hoc ol at e. Fr e nc hn ameg i v e nt os t r u ct u r edl a y er edc ak e i nt er s pe r s edwi t hfl av o ur e dc r ea mo rmo us s e,d éc or


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$erm

!#planation appl i edt os i des .

"elatine 2ellying gent 2oconde Sponge 3ahlua Mar4ipan Mascarpone cheese

Se t t i ngag en td er i v e df r om a ni ma l sbo ne sa nds k i n s, us edt os t abi l i s ec r eams . Anagentus edt os et( s of ts ol i df ood) ,e. g.Gel at i ne, Agar agar ,Pec t i n. At h i ns p on ges h ee tma def r o ma l mo ndo rma r z i p an p a s t . Coff eel i qu eur . Al mo ndp as t ema ma def r o mi c i n gs ug a ra nda l mo nd s . Ac r e am c he es et h ath ast ar t a r i cac i da dd edt ogi v ea s ourfl av our . F atc o nt e ntwi l l r a ng ef r o m2 5% t o7 5%,d ep en di n go n ma nu f ac t ur e r .Us e di nTi r aMi s uDes s er t .

Petit "ateau# $empering

$orte

Smal l i ndi v i dual c ak esoft hel ar gerv ar i et y . Pr o ce ssofhe at i n g,c o ol i n gan dwa r mi n gu pc h oc ol a t et o appr opr i at et emper at ur et oal i gnt hec oc oabut t er c r y s t al st husset t i ngt hec hoc ol at e. Si mi l art ogat eaubutofAus t r i an,Ger man,I t al i anand Eas t er nEur opeanor i gi ns . Th en ameca nb ea pp l i e dt oe i t h er . T or t esc anha v epas t r yl a y er sandmor ef r ui tandnut s t en dt obeus e di ns omes t r uc t u r es .

$rimoline

I nv er ts ugar–mi x t ur eofde xt r os eandf r uc t os ei n appr o xi mat el yequal pr opor t i ons ,c r eat edbyt r eat i ng s u c r o s ewi t ha ne n z y me me–Su c r o s e+Wa t e r= De x t r os e+Fr u ct o se

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Bread & Pa Pastry Pr Production ion

Introduction to gateau# and tortes and ca%es De*nition T r a di t i o nal l yGa Ga t e auxan dT or t e sa r ede sc r i beda sac a k eo rs p ong es oa k edwi t has y r up o rl i q ue ura nd l a y e r e d wi t hfi l l i n gs s u c ha sb ut t e r c r e ams ,f r e s hc r e ams ,mo us s e s , ganac hes ,c us t ar ds ,f r ui t sandj el l i esandc ani nc l udepas t r i ess uc haspuffpas t r y ,s hor t p as t r y ,c h ou xp as t r yan dme r i n gu eb as e db ak e dg oo ds . I ti sal s oi nt er pr et edasi ndi v i dual dec or at edwedgeofal ay er edc ak e. Gat eauxi nFr anc er ef ert oal lCak esandPas t r i eso fac er t ai ns i z e,us ual l ybi ggert han onepor t i on. Mo der nGa Ga t e au xandTo r t e sfi ni s hi ngi n cl ud esp r od uc t swhi c har e : •

Gl azed

•

Mas k ed

•

Sp r a y e d

•

Cov er edor

•

Coat ed.

wi t hc hoc ol at e,mar z i pan,f r es hc r eam,i c i ngsorbut t er c r eams . Dec or at i onsshoul dbes ui t edt ot het e xt ur eoft hec ak e,s ot hat t h ec u s t o me me rc a ne x pe r i e nc e : •

Cr eamy

•

Cr i s pyorc r unc hy

•

Fr u i t y .

T r adi t i onal l yGat eauxandT or t eswer edec or at edbyt hes l i c e. Duet ohi ghl abourc os tandi nt r oduc t i ono fpl at eddes i gnanddec or at i onswhens er v i ng c ak esorgat eauxt hi si snol ongerr equi r ed. Nev er t hel es ss omet r adi t i onal c ak esma yr equi r ei ndi v i dual s l i c edec or at i ons . T od ayt h et e r msar ei nt e r c han ge abl ea ndar eg r os s l yus edt oma r k e tt hepr o du ct–t h e s pec i al t yc ak e. Li k emos tofpr oduc t si npat i s ser i eey eappeal andfl av ouroft hepr oduc tar ev i t al t ot he s uc ces sofs el l i ngandc us t omers at i s f ac t i on. Ther ear eendl es spos si bi l i t i est oc r eat enewt e xt ur es ,fl av our sandc ombi nat i onsand i ndi v i dual i t yi sr ec ogni s edbyt hec ons umer .

Bread & Pastry Production Gat eauxcanal s obepr oduc ei ns l abands l i c ei ndi v i dual l y ,or pr o duc edi ns mal ma l s i z es( a pp r o x5–6 cm) . Th es mal ma l e rs i z esar eco mmo mm nl yc al l e dFr e nc hPa st r i e s ( i ndi v i dual por t i ons i z ec ak

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earning Outcomes &'

&.& Select re0uired commodities according to recipe and production re0uirements I ngr edi ent sr equi r edf orGat eauxandT or t esar et hes ameasf orc ak esandpas t r i es .

Defini t i onofComm mmodi t y Ac ommo di t yi sani t em t ha ti sr eq ui r edt ome etane edo ft h ee ndus er .Fo rt h e pas t r y c ookma mak i ngGat eauxandT or t est hel i s tbel o wi swhatt he ywi l l bel ook i ng t oac qui r e.

Ga t e auxandT or t e sa r eac ompi l a t i onoft hef ol l owi ng: •

Cak ebas e

•

Pas t r yba se

•

Spongebas e

•

Mer i nguebase

•

J a p on ai s eb as e .

Th es ea r ec o mb mb i n edwi t hfl a v our edfi l l i n gst h ata r et h end ec or a t e da nd pr es ent edf ors al e.

Fi l l i ngs: •

Cr ea ms

•

Mou s s es

•

Fr u i t s

•

J ams .

Décor : Fr ui t Nut s ,s l i c edorgr ound;Roas t ed Ch oc ol a t emo t i fors ha pe smo ul d edorc utt os pe ci fi cde si g ns Gl az esappl i edt o: 

Addflav ourand



St i mul at et hepr oduc tv i s ual l yt ot hepot ent i al c us t omer .


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Thes epr oduc t sar enor mal l yv er yel abor at eandha vesev er al s t agest ot hei rpr oduc t i on. I tc ant ak es ev er al da yst opr oduc ej us tonepr oduc tandi ti sj us tbec aus et hepr of es si onal pas t r y c ookorpat i s s i erhast hes t or agec apac i t yt opr oduc eands t or et hes ec omponent st hatt he y ar es ol datav er ycompet i t i v epr i c e.

Somegat eauxar et r adi t i onal butmoder nda yi nt er pr e t at i onoff er samuc hwi ders el ec t i ont ot he consumer . Ag at e auwa sno r ma l l yb as e do ns p on gec ak e st h ath adt h r e el a y e r so fs p on ge an dl a y er sofc r ea m an dfl a v our e ds y r u p.Thes y r u pwa st or e pl a cemoi s t ur ei n t hes ponget hatwasl os tduet os t al i ng. wher eor i gi nal l ypas t r ybas edwi t hafi l l i ngi ns i deandanot hermi x t ur e T o r t e s mi ghtac tasat oppi ngov ert hefi l l i ng. Al l t hi ngse vol v eov e rt i meandwi t hmo moder ncommuni c at i onsma man yl i nesar ebl ur r ed. i sat e r mt hatdes c r i besl os sofmoi s t ur ef r om s t ar c hbas edpr oduc ts uc hasbr eadand St al i ng cake: 

I tdoesnotmeani ti snotupt os t andar d



I tdoesnotmeani ti sol d.

I tj us tmeansi ti snotasmo moi s tasi twaswheni twasfi r s tpr oduc ed. So mepr me o duc t sma ma t u r ei nfl a v ourast h eyag e.Go odqu al i t yf r u i tc ak ei sno r mal l y4week sol d bef or ei ti sputupf ors al e.

&.) Prepare a variety of sponges and ca%es for gateau#, tortes and ca%es to desired product characteristics $he Production Methods5 Theai m ofeac hoft hepr oduc t i onme t hodi st of or m anemul s i on,wher eal l i ngr edi ent sar e di s s ol v edande venl ydi s per s edandabl et oi nc or por at eai r .

CakePr oduct s: 

Su ga rb at t e rme t h od

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Bread ead & Pas Pastr try y Pr Produ oductio ction n



Fl ourbat t erme t hod



Bl e nd i n gme t h od



Twost agemet hod



Th r e es t a geme me t h od



Al l i nmet hod



Bo i l i n gme t h od.


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SpongePr oduct s: 

T r a di t i onal Pr oc es s



Geno es e



Emu l s i fi e dPr o c es s



Th ed el a y e ds od ap r o c e s s



Separ at edSponges.

Cakesar ema madem ma anyway s. I tdoesno tmat t erwhatt y peofc ak e ,s pongeorbas e pr oduc tt haty ouma mak ef ort heGa Gat eauxorT or t e. I tdoesnotmat t erwhatfl av ourc r eam orfi l l i ngt hati s used. I tdoesnotmat t erhowi ti sdec or at ed. I fi ti sma manuf ac t ur edf r om i ngr edi ent st hatar efi tf orhumanc ons umpt i ont heni tc anbeus edt o ma nuf a ct u r et h epr od uc t . Theonl yot herr equi r ementi st haty ouneedt ofi ndc us t omer st hatwi l l pur c has et hepr oduc tt hat y ouhav ema made. I ti seas i ert os el l apr oduc ti fi tc anbel i nk edt oaf es t i v al s eas onorev ent . Seas onal i t yandet hni cdi v er s i t yal s oc anbet ak eni nt oac count .

&.+ Produce a variety of sponges and ca%es for gateau#, tortes and ca%es according to standard recipes and enterprise standards Some classical !uropean standards Bl ackFor estCakes: 

Ch oc o l a t es p on gec ak e



Cr eam



Ki r s chl i queur



Su ga rs y r u p



Cher r i e



Choc ol at es t r i psands ha vi ngs .

Sa che rt or t e :

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

Choc ol at esponge,v er ydens ei nt e xt ur e



Apr i c otj am



Ganac he.

DobosTor t e: 

Whi t ec ak esl a y er s ,5



Choc ol at ebut t er c r eam



Car ame melt offee.

Gat eauStHoneor e: 

Pu ffp as t r yb as e



Ch ou xpa s t r y



Cr èmepat i s s er i e



Fr es hc r e am



Ha z el n utfl a v o ur e dc r e am



Car ame melt offee.

Gat e auPi t hi v i e r s : 

Pu ffp as t r y



Al mo ndf r a ng i p an ec r e am



Eggwas h



I c i ngs ugar .

Gat e auMi l l eFeul l i es : 

Pu ffPa s t r y



Cr èmePat i s s er i e



Fondant



Ro as t e dnu t s( fl a k e dAl mo nd s )



Boi l edApr i c otj am.

BucheDeNoel : 

Spongesh eet

Bread & Pastry Production 

But t er c r eam



Mer i nguedécor



Ro as t e dnu t s



Li queur .

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Dat t el t or t e: 

Swe etp as t r yb as e



Me r i ngu efi l l i ngwi t hd at e ,o r a ngepe el a nda l mo nda dd ed



Whi ppedcr eam t oppi ng



;r oas t edflak edal monds ,or ;l emonfl av our edi c i ng. Décor

Hapsbur gerTor t e: •

HazelnutSponge

•

Ch oc o l a t es po ng e

•

Choc ol at ebut t er c r eam fi l l i ng

•

Pi s t ac hi oandal mondfi l l i ng

•

Apr i c otj am,boi l i ng

•

Ganac he.

Ast hes t udents t udi est hehi s t or yofpas t r yma mak i ngf r om t heEur opeanc ul t ur est he ywi l l begi nt o f or mt hei ro wnopi ni onofeac hpr oduc t . Pr o du c twi l l b ea da pt e da ndmo di fi e dwi t ht i me .Pr o du c ti sno tma det h es a mewa me yasi twa s1 00 y e a r sag o. St andar dswi l l v ar y .St andar dswi l l r i s eandf al l .Goodqual i t ywi l l al way sbegoodqual i t y . Ch ea pwi l l a l wa y sb ec h ea p.

&.- Use appropriate e0uipment to prepare and (a%e sponges and ca%es for gateau#, tortes and ca%es Equi pme ment ma ma yi n c l u de : Sc al es ,Bo wl s ,Mi x i ngma mac hi ne,Ov e ns ,T r a y s,Rac k s ,Fr i dgeandf r eez er ,Bl ender s ,Doughbr eak , Rol l i ngpi n,Pi pi ngbagsandnoz z l es ,Woodenspoons ,Ri ngs ,t i nsa ndmo moul ds ,Cut t er s . Th ee qu i p me me ntn ee de dwi l l d ep en do nt h ep r o du c tb ei n gp r o du c ed .

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&./ Use correct techni0ues to produce sponges and ca%es for gateau#, tortes and ca%es T e c hn i q ue ss ss houl di nc l ude:



•

i ngr edi entt oget hert ogett hec or r ec tc ons i s t enc ybef or et hene xts t agei s Be at i ng at t empt ed.Us ual l ybut t erands ug art oaer at ebef or eaddi ngr emai nderof i ngr edi ent s

•

ofl i ght eri ngr edi ent saseggwhi t est omak emer i ngue,mi x i ngofc r eam s o Whi ski ng t hef atgl obul esbegi nt oadher et oget herandai r i st r appedi ns i deal l owi ngc r eam t obepi ped

•

i st h eb l e ndi ngo fwhi p pedcr e am a nd Fol di ng mel t edc hoc ol at et oget hers omi ni mal ai ri sl os ts o t hel i ghtpr oper t i esofadel i c i ousc hoc ol at e mous s ei sac hi e v ed.Thec hoc ol at ei sf ol ded gent l yi nt ot hec r eam s ot hel i ght nes si s mai nt ai ned

•

i st hemi x i ngofani ngr edi entl i k e Cr eami mi ng but t ers oi ti ssmoot handl umpf r ee.I tc anbe mi x i ngi tunt i l t hei ngr edi enti sl i ght erandfl uffierduet ot heai rbei ngi nc or por at ed i nt ot hei ngr edi ent

•

i st hemani pul at i onofadoughunt i l t hec or r ec tc ons i s t enc yi sac hi ev ed: Kneadi ng

doughi sk neadedunt i l t hedought ak esont hes moo mo t hc har ac t er i s t i c sofawel l Br ead dev el opgl ut ens t r uc t ur ei ns i det hedough •

s k i l l sar er equi r edwhenpr oduc i nggat eauxs oev enpor t i onsar eac hi e v ed Cut t i ng

•

sk i l l sar er equi r eds oev enbal anc ei sac hi ev edi nt hedec or at i on. Pi pi ng

Al l t hes et ec hni quesneedt obedev el opedi nor dert obeabl et oac hi e veapr of es si onal l ook i ng p r o d u c t .

&.6 7a%e sponges and ca%es for gateau#, tortes and ca%es to enterprise re0uirements and standards Pr oduc tc ha r a ct e r i s t i c st ha tc us t ome r sl ookf orc omef r om t hef ol l owi ng: •

wheni ti sfi nal l yr emo vedf r om t heo veni si mpor t antt ot he Col ouroft hepr oduct v i s ual appeal oft hepr oduc t .Col ours t i mul at est hes ens esandenc our agest he c u s t o me me rt op ur c h as e

Bread & Pastry Production •

i saboutf or m ands hape.I ti s Appear ance i mpor t antt hatal l pi ec esha v et hes ame appear ance

•

andt e xt ur ei saboutho wi t Consi st ency f e el si nt hemo ut hwh ent h ec us t omeri s c o n s umi n gt h ep r o du c t

•

addst ot hes hel fl i f e Moi st ur econt ent a ndmo ut h f ee loft hepr o duc t

•

andeat i ngpr oper t i es . Mout hf eel

15

Thi si sac hi e v edbyma mai nt ai ni ngcons i s t enc yofpr oduc t i on.Nobodyi sal l o wedt omo mo v ea wa yf r om t hegi v enf or mul a,s hapedes i gn. Rec i pesneedt obef ol l owedandeac hr ec i pes houl ds t at et hey i el df r om eac hpr oduc t i onr un, de fin i ngwei g ht sa ndnu mb mb ero fu ni t s . T oac h i e v et h i se ac hpr o du c tmu s tb emo ul d edt h es a mean me dmu s ta l l l o okt h es a me me .

&.8 Select correct oven conditions for (a%ing sponges and ca%es for gateau#, tortes and ca%es Correct Oven conditions for (a%ing ca%es and sponges Ov e ns e t t i ngsf orc ak e s So l i dh ea to f1 50 º C–1 80º Cwi l l de pen do nc ak esi z ea ndt h i c k ne ss . Ov ens houl dbe‘ s ol i d’ heat( br i ngt ot emper at ur eands t abi l i s ebyhol di ngatt hi st emper at ur ef or15 –20mi nut esbef or epl ac i ngc ak e si no v en) . T opr e v entpr emat ur ecol our i ngofc ak esur f ac es ,t he ym ma a ybeco v er edwi t hshee t sofc l eanpaper orabak i ngt r a ym ma a ybepl ac edont opoft hecak esf orappr o xi mat el y50% oft hebak i ngt i me. T ot e s twh enc ak e sa r ebak e d,u s eat h er mo me me t e rt ode t e r mi n et hei n t e r n al t e mp mp er a t ur e . Thebak i ngpr oc es si sc ompl e t ewhent hec ent r eoft hepr oduc thasr eac hedgel at i ni s at i on t emper at ur e( 87º C–90º C) .Fur t herbak i ngbe y ondt hi spoi ntwi l l onl ydr yt hepr oduc tandr educ e s hel fl i f e. Afi nes k ewerma ybei n se r t edi nt ot h ec ak ewh i c hsh oul dc omeoutc l ea ni fc ak ei sb ak e d. Don otr e mo mo v ec a k esf r o mt i n su nt i l c o l dt oa v oi dd ama ge .Co l dc a k est ob ewr a pp eda ss o ona s pos si bl e.

Ovenset t i ngsf orsponges Sp on gec ak ean dge noi s es po ngea r eofal i g ht erd ens i t yt h anc ak e .Sp on gewi l l c oo kqui c k e rs o o v e ns e t t i n gsc a nb e1 80 º C–20 0º C.

16


Sponges heet sorSwi s sr ol l s pongei st hi nandi tc ook sv er yqui c k l y . I n or dert ok eeppl i abi l i t yi nt hepr oduc ts oi tc anber ol l edi tc anbec ook edat ahi ghert emper at ur e. Gel at i ni s at i onandc oagul at i onwi l l happenqui c kerandt her ei sl es sdr y i ng outoft hepr oduc t .Af t erc ool i ngi tc anbemoul dedorr ol l edeas i er . Sp on ges h e et sc a nb eb ak e da t2 20 º C–2 30 º Cf o ra pp r o x i ma t e l y7mi n ut e s .

Ovencondi t i ons m ma a yr e l a t et o: •

Col our

•

Shape

•

Cr us ts t r uc t ur e

•

T e mp mp er a t u r e

•

Rac kpos i t i on

•

Co ok i n gt i me s

•

Moi s t ur e.


17

Wor kPr oj ect s I ti sar equi r ementoft hi sUni ty ouc ompl e t eWor kPr oj ec t sasadv i s edb yy o urT r ai ner .Youmus t s ubmi tdoc ument at i on,s ui t abl ee vi denc eorot herr el ev antpr oofofc ompl et i onoft hepr oj ec tbyt he dat eagr eedt owi t hy ourT r ai ner . Thest udentneedt odec i deonas el ec t i onofpr oduc t st opr oduc e. 1. 1 Wr i t eal i s tofal l i ngr edi ent st hatwi l l beneededt opr oduc et hepr oduc t : •

Li s tn eed st oi n cl u dec on su ma ma bl ec ommo di t i esa swel l

•

Al l o wa pp r o x i ma t e l y1 5% mo r ef o rwa s t a ge

•

I tr equi r esmo mor et hanj us tt her ec i pewei ght s .

1. 2 . Wr i t eal i s toft heequi pmentt hatwi l l ber equi r ed: •

Bet t ert oha veaf e we xt r api ec esr at hert hannoneatal l .

1. 3. Li s tofal l r ec i pesr equi r edwi t hi ngr edi ent sandmet hodofpr oduc t i on,y i el dt obeobt ai ned a ndbak i n gr eq ui r emen t s : •

Re membe me rt ogi v er e qu i r e do v ense t t i n gs

•

St or agewhi l ecool i ngbak edpr oduc tr equi r ement s .

18


Summary

Sel ectr equi r edcommodi t i esaccor di ngt or eci peandpr oduct i onr equi r eme ment s: •

Formula Formula balance and ingredient unction !no"ledge is im#erati$e i  understanding o t%e ca!e ma!ing #rocess is to be ac%ie$ed

•

ole ole and e'ect o (our) sugar) at) eggs and (a$ourings need to understood* +%e role in t%e #roduct and e'ect u#on eac% ot%er ingredient is re,uired*

Prepare a variety of cakes and sponges for gateau# gateau# and torte production' •

-ariety can be listed under a cou#le o %eadings* .#onge and ca!e* /ea$y or lig%t* Festi$e or common* +%e di'erent #roduct rom di'erent countries add to t%e e#anding list

•

ost o t%is manual is based on uro#ean style ca!es and s#onges but t%e s!ill and e#ertise is t%e same in all countries

•

ll ca!es s%ould be "ell ormed and %a$e a b old and in$iting a##earance* ts eating ,ualities s%ould lea$e a #leasant mout%eel gi$ing consumer a eeling o contentment

•

onsumers loo! or a##earance and s%a#e) consistency in sie and teture*

Produce a variety of ca%es and sponges according to standard recipes and enterprise standards' •

%ile one enter#rise ma!es large ca!e) anot%er mig%t ma!e t%e same ca!es in only small sies

•

Blac! Forest ca!e) ateau oret:oire oret:oire and .c%"ar"alder ;irsc%torte are all t%e same ca!e

•

+%ere "ill be slig%t $ariations $ariations "it% all but "ill all %a$e t%e same same base ingredients and may di'er slig%tly in a##earance* m#ortantly t%ey "ill be #roduced t%e same in eac% o t%e establis%ments e$ery time*

Use correct techniques to produce ca%es to enterprise standards' •

.caling ingredients) aerating ingredients) incor#orating ingredients) de#ositing batters and loading o$ens "ill #roduce desired #roducts*

7a%e ca%es to enterprise re0uirements and standards' •

Col ouroft hepr oduct"%en it is
•

Appear anceis about orm and s%a#e* t is im#ortant t%at all #ieces %a$e t%e same a##earance

•

Consi st encyand teture is about %o" it eels in t%e mout% "%en t%e customer is consuming t%e #roduct

•

Moi st ur econt entadds to t%e s%el lie and mout%eel o t%e #roduct

•

Mout hf eeland eating #ro#erties are sensory delig%t or t%e consumer*  t%is is disa##ointing t%en consumer "ill not come bac!*

Select correct oven conditions for (a%ing ca%es' •

s a %ot o$en needed or cool o$en needed* %at are t%e ingredients in t%e ca!e


19

ll t%ings need to be ta!en into account "%en ba!ing=

I st hepr oduc tl i ght I st hepr oduc thea vy •

>oes t%e #roduct need to be insulated*

earning Outcomes )'

).& Select re0uired commodities according to recipe and production re0uirements Commodities for *llings can (e sourced from many areas Gat eaux

L ay e r sofc ak eors pon gewi t hl a y er soffl a v our e dc r eam be t we en,c ak eors po ngel a y er s i nf us edwi t hfl av our st hatwi l l enhanc et he fi nal pr oduc t . Fi l l i ngscani ncl udet hef ol l owi ng Bu t t e r c r e amsma ma deei t h erwa y : •

F r e n c h

•

I t al i an

•

F r e nc h .

Th es ebu t t e r c r e amsc a nbefl a v ou r e dt oan y fl a v ou rt h atma yber equ i r ed .The sefl a v our i n gs s houl dbes ubt l ei nfl av our . Col our i ngc anal s obeappl i edt ot her equi r ement soft heent er pr i s e.Agai ns ubt l ei sbes tbuti f br i ght nes si sr equi r edt hent hati sok . Fr es hc r eam c anbefl av our edandc ol our edbutc ar emus tbet ak ent hati ti sk eptc hi l l edandi sno t o v er wh i p pe d.Thi swi l l c aus et h ec r e am t os pl i ta ndbe co meu me nu sa bl e . i sami x t ur et hatv ar i esi nac t ual c ompos i t i onbuti ti sus ual l y Cr ème meChi boust e Cr èmePat i s ser i eandI t al i anMer i nguemi x edi nv ar y i ngpr opor t i ons . Th efl a v o ur i n go fCr è me meCh i b ou s tmu s tb ea dd edt ot h eCr è me mePa t i s s e r i e b ec a u s ewh ent h eme r i n gu ei sa dd edc ar emu mu s tb et a k e nn o tt ok no c k l i ght nes soutoft hemer i nguepor t i on.

20


c anb eus edasfi l l i ngf o rs o meg me at e au x,fl a v our san d Cr è me mePa t i s se r i e o t h eri n gr e di e nt sc a nb ea dd eda sne ed ed . Fr ui tfi l l i ngscanbeus edi nc onj unc t i onwi t hc r eams . Thef r ui tc anbei nas t ar c hs us pens i onorus eds ol el yont hei rowni n t h ec r e am. Car emus tbet ak ent hatt hemoi s t ur el ev el doesnots eepi nt ot hec r eam t odi s r uptt hes t abi l i t yof t hec r eam fi l l i ng. Fr es hc r eam andc r èmepat i s s er i ec anha v ee x t r as t abi l i t yaddedb yus i nggel at i neaf t ert he yhas beenm mi i x ed.

Poi nt sonGat eauMa Maki ng: •

Afi ni s he dg ât e aus houl dn otbehi g he rt h an5c m wi t ho utt h ed ec or a t i on

•

Agât eauhasgener al l y3l a yer sofs pongeand2l a y er soffi l l i ng

•

Th es p on gel a y er sar emoi s t e nedwi t hfl a v our e ds ug ars y r u p( u su al fl a v ou r i ngi sa l i queur )

•

Thes pongeandfi l l i ngl a y er ss houl dbeofequal t hi c k nes s

•

Us eadec or at i ont hatdepi c t st hefi l l i ngoft hegat eau

•

Ag ât eauof21c mc oul dbedi v i dedi nt oatl eas t12or16pi ec esi fus edasa d e s s e r t .

1ig &

1ig )

Th ed ec or a t i o nc ande t e r mi n et h ea ppa r en ts i z eo fag ât ea u.

Thehi ghpoi ntont heout si dema makest hegat eaugi vemo mor ebal anceandma makesi tseem l ar ger . El eganceofaGa Gat eau Whatmakeagat eauappeal i ngt ot heeye?



•

Ai rbubbl ess ho wl i ght nes s–Don ’ tdes t r o yt hem wi t haho t k ni f e

•

Ra zo rs h ar pt oped ges ho wst h es k i l l :

Don ’ thi deb ymas k i ngo v erwi t hnut sorc hoc ol at e

Bread & Pastry Production • 

21

Us ec l eanl i nes :

Don’ tov erdec or at e,k eepi ts i mpl eandwi t hi ny ours ki l l s •

I fmas k i ngs i deswi t hgr at edc hoc ol at eornut s ,av oi dus i ngt he s amef ordec or at i ngt het op

•

Keept hepor t i onssmal l asi ti sonl yasades s er t .

T or t e

Thes ewi l l nor mal l yhav es l i ght l ydi ffer entc ons t r uc t i ont hanagat eau: •

Pas t r ybas el i nedi nt oam mo oul d,s wee tl a y erofj am t henanal mond c r eam i spl ac edont opandt het or t ei st henbak e dt henboi l ed apr i c otj am i sappl i edt ot het opoft hebak edpr oduc tt henafi nal gl az eoffl av our edf ondanti st hi nl yappl i ed.

Engadi nerNusst or t e: •

Cl as si c al pi eofr i c hs hor t br eadwi t hac ar amel fi l l i ngl oadedup wi t hwal nut s .

Aa r gauerr üe bl i t or t e : •

Car r o tc ak e.

Dat t el t or t e: •

AT or t ewi t hapas t r ybas efi l l edwi t hmer i nguescont ai ni ngdat es c hoc ol at eandpeel .I c i ngappl i edaf t erbak i ng

•

Var i at i onoft hi si swi t houtt hepas t r ybas e,bak edi nl i nedmoul d andser v edwi t hf r es hc r eam ont opwi t hgr at edchoc ol at e.

Sodefi ni ngat or t ei sc ompl ex .Ev er y bodywi l l ha veadi ffer entopi ni on.

).) Prepare a variety of *llings, coatingicing and decorations for gateau#, tortes and ca%es ybefl av our edwi t hl i queur ,pul psand/ oro t herfl av our s . But t er cr eams ms–ma ybec u s t a r d s ,b av a r o i s ,wi n ec r e amsan dc h i b ou s t s .Al s oc o mmo mm nl yus e di n Boi l edCr eams ms–ma mo de r np at i s s e r i ea r ep oa c he dc r e amsl i k ec r è me mec a r a me me lo rc r è me meb r u l e e. ybeu se da sg an ac hee i t h erwi t hbu t t ero rf r e shc r e am,fl a v ou r s Chocol at e–ma an d/orl i q ue uro rb ak e d( mu dc ak e ) . –ma yi n cl u des wee tmi x t u r e sofCo t t a ge Fr eshandcookedcheesefil l i ngs c h ee s e ,Cr e am c h e es e ,Ri c o t t a ,Ma s c a r p on ea ndQu Qu ar k .

22


ybeus edf r es h,poac hed,asapul p,boi l edandort hi c k enedwi t hpec t i n,gel at i ne,or Fr ui t–ma s t ar c h( j el l y ,j ams ) . Fr ui tmaybef r oz enaf t eri ni t i al pr epar at i ont oc hangec ons i s t enc yandr et ai nc ol ourandfl av our . Commer c i al manuf ac t ur edfi l l i ngsar er eadi l yav ai l abl e. ybefl a v o ur e dwi t hl i q ue ur Fr eshCr eam and/ orI mi t at i onCr eam based–ma and/ orf r ui t s ,i nc l udi ngc hoc ol at eandot herfl a vour s . Cr eamsma ma ybes t abi l i s edwi t hag aragar ,gel at i neandors t ar c hes .Spec i al po wder sar ec ommer c i al l ya v ai l abl et os t abi l i s ec r eam,whi c har ef r eez eandt ha w s t abl e. I ti si mpor t antno tt oo v er whi pc r eam bef or eus i ngi nmous s esandfi l l i ngsbec aus ef u r t hermi x i ng c anc aus et hec r eam t o‘ s pl i t ’ ,t hi si swhent hef ats ol i dssepar at ef r om t hel i qui dscaus i nga gr anul at edorl umpymo mout hf eel ,as moo mo t hf eel i sdes i r abl e. ybeus edbyi t s el forwi t ht headdi t i onofl i queur s Mar z i panandNougat–ma and/ oro t herfl av our s .


23

Wor kPr oj ect s I ti sar equi r ementoft hi sUni ty ouc ompl e t eWor kPr oj ec t sasadv i s edb yy o urT r ai ner .Youmus t s ubmi tdoc ument at i on,s ui t abl ee vi denc eorot herr el ev antpr oofofc ompl et i onoft hepr oj ec tbyt he dat eagr eedt owi t hy ourT r ai ner . Thest udentneedt odec i deonas el ec t i onofpr oduc t st opr oduc e.

Fi l l i ngsi c i ngsa ndgl a ze s

Summary

Se l e ctr e qui r e dc ommodi t i e st or e ci per e qui r e me me nt s : •

ommodities need to be
•

ommodities can be e#ressed as com#ounds suc% as=

2. 1 Each pr oduc twi l l needei t her fi l l i ngor pr oduc tt o fi ni s h out s i de: •

Ganac he

•

Ch i b ou s tc r è me me

• •

Bu t t er c r e am.

Prepare a variety of *llings and coatingicing, gla4es and decorations for ca%es'

• •

oatings are to add eye a##eal and (a$our) also slo"s #roduct rom staling

•

•

oatings and icing need to com#liment ca!e

•

•

Fillings also need to com#liment t%e #roducts* # roducts*

•

•

•

• •

Fi l l i ngt hatmi ghtneedt obemadebef or et hepr oduc ti st obebac k ed •

Fi l l i ngst hatwi l l beus edt oas s embl el a yer sofbak edpr oduc tneedt oc ompl et et he pr oduc t ,t hi si sma mai nl ygat eaux

•

Gl az esorc oat i ngt hatwi l l beappl i edt ofi ni s ht hepr oduc t .

Thes t udenti sr equi r edpr ov i del i s tofequi pmentandi ngr edi ent sr equi r edt oc ompl et et hefi l l i ngs a ndgl a z es .

2 4

Brea Bread d & Pastr astry y Pro Produ duct ctio ion n

earning Outcomes +'

+.& ssem(le re0uired commodities andor preparations Commodities and or Preparations Bases Spongecak e Ma nydi ff er e ntwa y sofma k i n gs p on gec a k e.I d ea lf org at e auma k i n g,c a n bepl ai n,madewi t hnut sordi ff er entc ol our s .Eas yt os l i c e.

But t e rc a ke Poundo rmader i as t y l ewhenahea vi erbas ei sr equi r ed.Wi l l abs or b andhol dfl av ouri nf us eds ug ars y r upswel l .Ha v eafi r mert e xt ur et han sponge.

Japonai se Ab ak e dme me r i n gu eo fg r o un dn ut ss u ga ra ndeg gwh i t e .L es ss u g art h anno r ma lme r i n gu e.

Dacquoi se Ag at e aut h ath asme me r i n gu es t y l eba s ea ndt o pwi t hfl av o ur e dc r e am b et we en . Thename mehasal sobecom me esynonymo mouswi t ht heme mer i nguebaseoni t sown. Ver ys i mi l art oJ ap ona i s e.Da cqu oi s ec anb ema dewi t hc oc onu ti n s t e adofn ut s wh er eJ ap on ai s ei sn ot .

Shor t br ead Us edt os up po r t g at ea ub as ewh ene x t r as t r en gt hi sne ed ed .Ne ed st ob ev e r yt h i nt o ma k et h ee at i ngs en sa t i onmo mor er efi ne d.Ca nb ef r a gi l ewh enus i n g. Mul t i pl el a y er sofal mondorwal nuts hor t br eadl a yer edt oget herj am,t hengl az edwi t han i c i ngc anbec ons i der edat or t ebyi t s el f .

Puffpast r y Us eda sab as ef o rGa t ea uStHo no r e .Ga t ea uMi l l eFe ul l ei sl a y er e dt og et h er wi t hfl av our edCr èmePat i s s er i eandt hengl az edwi t hf eat her edf ondantf or v i s ual i mpac t .

Chouxpast r y


2 5

Gat eauStHonor ei st hec l as s i ct hatus esbal l sofc houxpas t r yfil l ed wi t hfl av our edc r èmepat i s s er i et hatar et hengl az edwi t hboi l edt offee. Cr è me mePa t i s s e r i ei su s edbe c au s ef r e s hc r e am a ndmo mo us s ewo ul dj u s t mel twhent heho tt off eei sappl i ed.

Fi l l i ngs Ar eus edt ohol dl ay er st oge t hert of or m gat eauc ons t r uc t i on. Th eyc ans t a ndal o neo rb eb as est oc ar r yot he re at i n gs en sa t i o nss uc h asflav ourandt ex t ur al di v er s i t y .

But t er cr eams ms Fr enc h,Ger manorI t al i ans t y l eseac hha vet hei rownc har ac t er i s t i c s .The yc anal l c ar r y c ol ourandfl av ourt oaddt ot heeat i ngandfl a v ours ens at i on.

Mousses Fl av our edf r es hc r eams .Canbes t abi l i s edwhenc hi l l edwi t ht headdi t i on ofs et t i ngagent sl i k egel at i neora gar agar . Ve ge t a bl eg umsd er i v e df r o ms e a we eda r eb ec o mi mi n gmo r er e ad i l y av ai l abl easal t er nat i v est ogel at i ne.

Chi boust ecr ème me Ami xofCr èmePat i s ser i eandI t al i anMer i ngue.Thi smi mi x t ur ei smo mor edel i c at e t hanbut t er c r eams .Doesnotl i k et obeov ermi x edasi twi l l c ol l aps eeas i l y . I t al i anmer i nguei sus edasi ti sc ook edunl i k eFr enc hmer i ngue.Ther ol eof t heI t al i anmer i nguei st ol i ght ent het ex t ur eoft hec r èmepat i s ser i ewhi c hc an c ar r yav ar i et yoffl av our s .I tc anbef ur t hers t abi l i s edwi t ht headdi t i onofa s et t i ngagent . Chi bous t ec r eam i sanex c el l ental t er nat i v et of r es hc r eam.

Cr è me mepa t i s se r i e As t ar c ht hi c k enedmi l kenr i c hedwi t ht headdi t i onofegg.Wi l l c ar r yan yfl av ourandc ol our b utc a r en ee dst ob et a k enwh enma k i n gt oa v oi dl u mp mp si nt h ec o ok i n gp r o c es s .

Ganache Ami x t ur eofboi l edc r eam andc hoc ol at e.2 : 1c r eam:c hoc ol at er at i oi s nor mal .Li ght ermi x e sonl yneedr at i ot oc hange.

Fr ui t s

2 6


Asfi l l i ngs omet hes ewi l l needt obec ook edbef or eei t hergoi ngi nt o ov enori nfi l l i ngi ngat eau.Appl ef orex ampl ewi l l l os eal otofwat er . Apr i c ot sno ts omuc h. Apr i c ot sma ma yno tc ookenoughbef or et hebat t erc ook ss obe t t ert o c ookt hef r ui tbef or ebei ngus ed. Rawf r ui tc anox i di s eanddi s col our .Unc ook edf r ui ti nfi l l i ngwi l l l os ewat eri nt er nal l yand s oakpas t r yorc ak emi xt hats ur r oundsi tc aus i ngc ak ebat t erno tt obak epr oper l y . Ber r i esar et heex cept i ont ot hi sast heyar edel i c at ebutwi l l s t i l l s t ai n. Fr es hFr ui t sc anbehel di ngel s us pens i ons .Thi shel pst ohol dmoi s t ur ei npl ac e. Dr i edf r ui t sc anbeus edf ors t r ongfl av ourandi nc r eas edsugarc ont ent . Dr i edf r ui t st hatar es l i ght l yr ehy dr at edar egoodbec aus et heyar eav ai l abl eal l y earr ound andeas i ert os t or e.Wi l l s i tatr oom t emper at ur e.

Nut s ,gr ound,s l i c edorwhol e Canbeus edi nt er nal l yt oaddt ex t ur al di v er s i t yandi nt er es t .

Décor Thi si sat e r m us edt ode sc r i bede cor a t i onst ha tma ybeappl i e dt ot heout s i deof t hegat eau. Roast ednut s Sl i c edorgr oundorni bbedors ha v ed.Thes ear eal l wa yt hatnut sc anbe pu r c ha se df o rd ec or a t i o np ur po se s . Thes ewi l l needt ober oas t edbef or eus i ngast he‘ RAW’ fl av our‘ l ac k s ’ c har ac t eranddi mi ni s hest hefl av ouro fpr oduc t . ofnut si mpr o vest hefl av ourandc ol ouroft henuts oaddi ngt ot hev i s ual ROASTI NG appeal out s i deoft heg at eau. Co co nu twhi l eno tb ei n gat r uenu tc anbet r e at edt h es a mea me snu t sf o rt hi spu r p os ea nd h ast h ea dv a n t a geofb ei n gmu c hmo mo r eec o no mi mi c a l .

Ca ndi edf r ui t s Fr ui t st hatar es l owl yi mmer s edi nhots at ur at eds ugars ol ut i ons ev er al t i me swi l l a bs or bt h es ug aran dwh enc ool eddo wna nda i rd r i e dwi l l s t andatr oom t emper at ur ewi t houtt heneedf ort emper at ur ec ont r ol t o pr es er v et hem f orl ongerper i odsoft i met hanwhenf r es h. Th es ec anbec ol o ure nh an c edast h ec o ok i n gp r o c es sc a nl e ac hou tc o l o ur .So me mec anbe nat ur al .Vi s ual appeal i st hek eyher easwel l asf oodv al ue.


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Nonpa r i e l s Ac ol our eds ug arc andyt hatc anbeus edt oat t ac ht ot hes i deofg at eauore v enappl i edt o t het opofgat eau.

%ocolate decors St r i ps ,c ur l sands hapesc anbef or medt opr oduc edec or at i ont hatar epl ac eont ot het op ofs i desofgat eau.

+.) ssem(le gateau#, tortes and ca%es according to recipe instructions ssem(ly Production Pr oduc t i onf orGat eaux ,T or t esandCak e sar eus ual l yov eraper i odofs ev er al da y s. Fr e ez i n gt e ch ni q uesh av eadv a nc edan ds i mp l i fi edCak ema ma ki n ga ndi to ffe r sf o rt h es ma ma l l Pat i s ser i es hopsgr eatadv ant ages :bi ggers el ec t i onofgat eaux ,l ongers hel fl i f e.

Apr oduc t i ons che dul ef orGa t e auxa ndT or t e sma ma yl ook sl i k et hef ol l owi ng: Day1: •

Pr e pa r at i onofdo ugh

•

Pr epar at i onofs pec i al fi l l i ngsl i k ef r ui t ,andc r e ams ormous s es ,di ff er entf r om t hema mai nfla v ouroft he g at e au x

•

Pr e pa r a t i o no fs p on ge sa ndc a k es .

•

Ba k i n go fd ou ghp i e c es

•

Pr epar at i onofs pec i al dec or at i on,es pec i al l ydr i ed f r ui t

•

Pr epar at i onoffi l l i ngsl i k ec us t ar ds ,but t er c r eams ,ganac he

•

Pr epar at i onofs ugars ol ut i onsf ors oak i ngt hec ak es .

Day2:

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Day3: •

As s embl eg at e au xwi t hba s e,s po ngesan dfi l l i n gs .

•

Dec or at egat eauxands er v e/ s el l .

Day4:

Da y2a nd3ma yb ej o i n edt o ge t h er ,d ep en di n go nh owq ui c k l y doughpi ec esc ool do wnf orf ur t herpr oc es s i ng. I ti sc ommonpr ac t i c et opr epar et hegat eauxbas esandst or e t hem c ov er edi nt hef r eez er . Th eg at e au xar efi ni s he da ndd ec or a t e do nad ai l yba si s .Thi swa yt h ec us t omeri s as s ur edf r es hes tandt hebes tpos s i bl epr oduc t .I ns t r uc t i ons houl dbe s uppl i edwi t hal l r ec i pes .

Ga t e auxa ndT or t e sa r el i k ec ons t r uc t i ons I ngr edi ent sar egi v enandt heni ns t r uc t i onneedst obes uppl i edt o c ons t r uc tt hepr oduc tf r om mul t i pl ecommodi t i es .

+.+ Use appropriate e0uipment to assem(le ca%es for gateau#, tortes and ca%es i n v al uabl ei nmo v i ngpr oduc t sar ound Roundmet aldi scsar e wh i l et h eya r ebe i ngas s embl e d. r eus edt os pr ea dc r ea mso ms v erl a y er s . Spa t ul a sa er r at edk ni v esf orc ut t i ngc ak es . Kni ves–Longs andav ar i et yofpi Pi pi ngbags pi ngnoz z l e s. t ohol dmous s esands of tc r eamsi npl ac eunt i l t he y Moul ds ha vehadac hanc et oc hi l l ands t abi l i s e. t opl ac eas s embl edpr oduc tandc ar r yt ost or age St or a get r a ys a r e a . t os uppor tandpr es entfi ni s hedpr oduc t . Car dboar dbases f ormar k i ngc ak esi npar t i c ul ardes i gns . St enci l s u sedt ol i nemoul dst ha tha v emous s efi l l i ngont opofs ponge.Di ff er ent Cl e arAc et a t e c r eam fi l l i ngsc anbehi ghl i ght edwhens eent hr ought heac et at e. t oc hi l l pr oduc tqui c k l ys ot hene x ts t ageo fpr oduc t i onc anbec ommenc ed. Bl astc hi l l er s f orhol di ngpr oduc twi t hs hor t s hel fl i f e. Cool r ooms ms


2 9

t ohol dpr oduc ti ns us pens i onf ors al eatal at erdat e.Keepspr oduc t i onc os t F r e e z e r s do wn.

+.- Use correct techni0ues to assem(le ca%es for gateau#, tortes and ca%es Al l goodr ec i peswi l l ha v ei ns t r uc t i ononhowt hepr oduc ts houl dbeas s embl ed. Ther ol eoft hec ompet entpas t r y cook / Pat i s si eri st oi nt er pr ett hei ns t r uc t i ont henr epl i c at e wh ath asbe enwr i t t e n: •

Cut t i ngoft hec ak e

•

Fi l l i ngoft hec houxbal l sf orGat eauxStHonor es ot he c r èmefi l l i ngdoesnotc aus et het off eenott of al l off

•

Co ns i s t e nc yandt h i c k ne ssoft h ec r è meo me nt hes i d eo f t hegat eaubef or eadher i ngr oas t ednut st ot heout s i de

•

T emp er a t ur eoft h ec r è meonou me t s i deoft h ep r o du ctb ef o r ewar med g anac hei sus edt oenr obet hechi l l edg at eau.

Dec or at i onofc ak esbec omeec l ec t i candi nc or por at est heper s onal s t y l eoft hepas t r y cook. Gooddec or at i onsk i l l sneedt obepr ac t i c ed.

Spr eadi ngofcr eam: m: •

Requi r esev ent hi c k nes sal l ac r os st hel a y erofs pongec ak e.

Pi pi ngr os et t es : •

Si ngl el a yer ,doubl el a y eral l needt obet hes ames i z e. Si z eneedst obei nbal anc ewi t ht hes i z eoft hec ak e.

Cur l i ngChoc ol a t e Pr oper l yt emper edc hoc ol at ei sabl et obes ha vedandc ur l edasi ti s s et t i ngont hec ool i ngbenc h.Pl anni ng,pr ac t i c eandex per t i s ei s r equi r edt obeabl et oex ec ut et hi sac t i on.

Enr obi ng Theac t i onofappl y i ngagl az e( i c i ngorganac he)t ot heex t er i orofa c ak es ot hatt hec ov er i ngf ul l ycov er st heout s i deoft hec ak e. Co r r e c tt e mp mp er a t u r e sn ee dt ob ea c hi e v edb ec a us e : •

I ft hegl az ei st oohoti twi l l j us tf al l offt hec ak e

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Brea Bread d & Pastr astry y Pro Produ duct ctio ion n •

I fi ti st ooc ol di nwi l l notr unpr oper l yandt hegl az ewi l l bet oot hi c kwheni t i ss et .

Consi st encyofdesi gn Wh ende co r a t i o nc er t a i nc on si de r at i on sn ee dt ob et a k ena cc oun t : •

Sy mmet r y

•

Cons i s t enc yi ns i z eofdec or at i ons

•

Ba l an c ea cr os st hepr o duc t .

Manycakesandgat eauxl ookspect acul arwhenfini shed: •

Ga t eaux :Mul t i pl el a y er sofc ak eandfi l l i ngt hathasbeenenr obedand d ec or a t e d.

Wh ende si g ni n gy o urs pec t a cul a rma s t e r pi e ceo t h ert hi n gsne edt obel o ok e d: •

I st hepr oduc tgoi ngt obes ol di nonepi ec e?

•

I st hepr oduc tgoi ngt obeser v e di nhous e?

•

Cant hepr oduc tbec uteas i l y ?

•

Whenc ut ,wi l l al l t hes l i c esl ookt hes ame?

•

Wi l l t hec us t omer sal l getequal l ook i ngs er v es ?

Ex pe ct a t i o nsofc us t o me me r sc ha ngeb uta l l o ft h ea bo v ep oi nt snee dt obec ons i d er edwh en c ons t r uc t i nganddec or at i ng.

Cut t i ng,l a y er i nga ndma sk i ng Cak esandes pec i al l ygat eauxr equi r eac onc ent r at edeff or tt o c utev enl y ,s t r ai ghtandc l eanl y . Bef or et hespongecanbel a y er edwi t ht hechos enfil l i ngand t oppi ng,i tneedst obec ut( wi t has er r at edk ni f e)i nt o appr opr i at ehor i z ont al ev ens i z el ay er s .I tt ak espr ac t i c et o mas t eranev ens t r ai ghtc utbuti tmak esal l t hedi ff er enc ei n t hepr es ent at i on.Onc ec ut ,i tneedst obec ov er edt opr e ventdr y i ngunt i l r eadyt ous e. Thefi l l i ngs houl dbewei ghedorev enl ydi v i dedt ogai nt her equi r edy i el d. Eac hl ay ers houl dbel ev el l edwi t hac r a nk edors t r ai ghtpal et t ek ni f es ot hatal l t hel ev el s a r ee v en .


3 1

Thet opands i dest ak eal otofs ki l l sast heyneedst obes t r ai ghtf or bes tpr es ent at i on;t hi si scal l ed‘ mas k i ng’ ( c oat i ng) . Wh enfin i s hed ,t h es i de sc anb emas k e dwi t hr o as tn ut s ,c hoc ol at e s ha vi ngand‘ hundr edandt hous and’ ( l i t t l ec ol our eds ugardr ops ) andt het opdec or at edwi t ht heappr opr i at edec or at i on. Wh enc oa t i n gwi t haga na c heo rg l a z e,t h ec a k esn ee dt ob ep l a c ed onwi r er ac kst odr ai nwi t hat r ayunderi tt oc ol l ec tt heex t r a. Re me me mb mb ern ot h i n gs h ou l dbewa s t e di nak i t c h en . Th ec a k es h ou l dt h enbepl a c edonanap pr o pr i a t eb oa r dan dd oy l e y f ors al e. Whenus i ngak ni f et oc uts l i c es ,mar kt hes ur f ac ef ort henumberofpi ec esr equi r edb y mar k i ngc ut sdi r ec t l yt hr ought hemi ddl eoft hec ak e. Ac ak ed i v i d erg r e at l yhel p swh enl ea r n i n gh owt oma r kev e nnu mb mb ero fp or t i o ns . I fas of ti c i ng,c r eam orc hoc ol at ec oat i ngi sus edi tma ybenec es sar yt opr ec utt hes i des us i ngak ni f edi ppedi nhotwat ert oc utt hr ought hehar dc r us tandt opr ev entt hes of ti c i ng orc r eam f r o m bei n gfl at t e ne d. Cutt hr ought hec ak ec ar ef ul l yens ur i ngy ousubmer get hebl adeofy ourk ni f e( pr ef er abl y al ongt hi nbl ade)i nhotwat er( i nat al l j ugort i n) ,t hendr yt hewar medbl adebet ween eac hc ut .I ti si mpor t antt oc utwi t hev enmo t i onandpr es s ur e( no tt ot earands quas h)and t ohol dt hebl adev er yst r ai ghtt opr ev entc ut t i ngi nanangl e. Us eamoi s t enedc l o t hors omepapert o wel t oc l eant hebl adef r om an ys t i c k yfi l l i ngsor gl az esbef or et henex tc ut .

Remember : •

Ea chc utmu s tb et hesa mes me i z ef o rt h ep ur p os esofp r es en t at i o na nd por t i onc ont r ol .

Cak esc ans ome t i mebesemi f r oz enf oreas i erpor t i oni ng.

Not e:Thekni f ebemu mustshar pi nor dernott oflat t ent hecakeandt okeept he decor at i onsf r om bei ngdamagedbet weencut s.

3 2


Wor kPr oj ect s I ti sar equi r ementoft hi sUni ty ouc ompl e t eWor kPr oj ec t sasadv i s edb yy ourT r ai ner .You mus ts ubmi tdoc ument at i on,s ui t abl ee vi denc eoro t herr el ev antpr oofofc ompl et i onoft he pr oj ec tbyt hedat eagr eedt owi t hy ourT r a i ner . Thest udentneedt odec i deonas el ec t i onofpr oduc t st opr oduc e.

Assemb mbl yofal lcomponent sr equi r ed. 2 . 1

Ea c hs t u de ntwi l l n ee dt oc o n s t r u c tar a ng eo fg at e au xan dT o r t e s : Su ppl yad i a gr a m ofho wt h eg at e auxwi l l b ec on s t r uc t ed

•

Summary

ssem(le Commodities' •

ise en Place

•

Beore any assembly can ta!e #lace all o t%e #arts %a$e to be in #lace

•

Parts?  gateau is a structure) so all #arts must be #resent or t%e structure cannot ta!e #lace*

ssem(le gateua#' •

ateau traditionally %a$e been constructed rom t%e bottom to t%e to#

•

.ome modern styles are constructed u#side do"n

•

ousse or (a$oured cream is #laced into #lastic lined orms or moulds and bottom layers are #laced on to#* +%e #roduct is t%en c%illed or roen

•

@#on setting t%e #roduct is t%en remo$ed rom t%e mould and turned o$er beore
•

Eac hl a y erwi l l needt obemar k edei t herb yac ol ourors hapei nt hedi agr am

•

Rel at i v et hi c knes swi l l needt obes uppl i ed. Al l needst obeappr o v edb yt heT r ai nerbef or emo v i ngt ot hene x ts t ep.

2. 2 St udentwi l l t henneedt oc ons t r uc tt hesel ec t i onoft hegat eauxt ot hepoi ntbef or e dec or at i ng.


earning Outcomes -'

-.& Decorate ca%es for gateau#, tortes and ca%es using coating, icing and decorations to according to standard recipes andor enterprise standards andor customer re0uests

St y l eofdec or at i onc anbeatt hedi s c r et i ont ot heheadpas t r yc ook . Cons i s t enc yi st hemai nc r i t er i aher e. Pr o du c tmu s tl o okt h es a mee me v e r yt i me .

3 3

3 4


-.) Presentdisplay gateau#, tortes and ca%es to enterprise standards using appropriate service e0uipment Present ca%es, gateau# and tortes Di s pl a yi ngc ak esi sagr eatwa yt oi nc r eas es al es .Thet wo mo s tc o mmo mm nwa y st od i s p l a yc ak e sar ea sf o l l o ws : •

I nadi s pl ayf r i dge

•

Di s pl a y edonades s er tbuff et .

Awel l p r e se nt e dd i s pl a yi nc r ea se sey eap pe al a ndma ma y pe r s ua dec os t u me me r st oo r de ras l i c eorb uyawho l ec ak e whent he ys eei t . I ti si mpor t antt ok eepy ourc ak esseas onal asr i c hc hoc ol at e andc r eam c ak eswi l l s el l wel l i nwi nt erbuti ns ummerl i ght c ak eswi t hf r es hf r ui t ss el l bet t er . Whendi s pl a yi ngc ak esf oranysi t uat i oni ti si mpor t antt ok eep ev er y t hi ngc l ean,neatandt i dy . Wheny o uar edi s pl a y i ngac ak ey o udon ’ twantt ol ea v ei ti nt he di s pl a yi f1/ 3oft hec ak ei sl ef tandc r umbsar el y i ngar oundt he pl at e. Ap pr op r i a t es i l v e rc ak es er v e r sc ana l s ob eu se dt omak ean i mpr es s i onont hecus t omer . T obec ar r i e da wa y , t h ec ak ene edt ober es t e do nac ak ebo ar d s l i ght l yl ar gert hant heac t ual c ak e. Al ac edo y l e ypl ac edundert hec ak eaddst ot hev i s ual pl eas ur e bu tma k es ur et h ec ak ei sc utb ef or eha ndasno tt odama get h ed oy l e y .


3 5

Wor kPr oj ect s I ti sar equi r ementoft hi sUni ty ouc ompl e t eWor kPr oj ec t sasadv i s edb yy o urT r ai ner .Youmus t s ubmi tdoc ument at i on,s ui t abl ee vi denc eorot herr el ev antpr oofofc ompl et i onoft hepr oj ec tby t hedat eagr eedt owi t hy ourT r ai ner . Thes t udentwi l l needt opr oduc eadi agr am ofagat eauxt hatt he ywi l l bedec or at i ng: •

Abr i efhi s t or yoft hes t y l ewi l l needt obepr es ent ed

•

Defi net heet hni cor i gi noft hec ak e

Summary

Decorate ca%es for "ateau# and $ortes' • •

•

any orms o decorations are a$ailable to t%e #ractitioner  Blac! Forest ca!e ca!e is going to be #resented in #laces ot%er t%an t%e +raditional +raditional erman Forest Forest area area o Ba$aria t%en $ariations $ariations are going to occur t is u# to t%e enter#rise to set t%e standards and t%en it is u# to t%e #ractitioner to ad%ere to t%em*

Present and display "ateau# and $ortes' •

Presentation Presentation tec%ni,ue "ill de#end on "%ere t%e #roduct is going to be sold

•

%at acilities are a$ailable to #resent t%e #roduct in it best lig%t?

•

2. 1

Doesi tha vean ys i gni fi c anc eabouti t ?Spec i al oc c as i ons ,f es t i v al t i me.

Descr i bet hefil l i ngt hatmaybeusedi nt hecake: •

Whatt y peoffi l l i ngi st obeus ed?

•

I st her eanhi s t or i c al s i gni fi canc et ot hedéc or .

2 . 2 . De s c r i b et h ep r o c e s sofg l a z i n gt h ec a k e : •

Whatt y peo fgl az ewi l l beus ed:



Fudgei c i ng



Fo nd an t



Gana c he.

3 6



earning Outcomes /'

/.& Store at correct temperature and conditions of storage and /.) Maintain ma#imum eating 0uality, appearance and freshness Ga t e auxan dT or t esc anb eh ar d ert os t o r et h ano t he r ba k er ypr od uc t s . Pr oduc tneedst obest or edatc or r ec tt emper at ur eand c ondi t i onsma ma yr el at et o:

Awayf r om st r ongodour s Al l gat eauxneedt obepr ot ec t edf r om s t r ongodour sl i k e oni on,gar l i ct hatma ybepr es enti ns omec ool r oomsi n k i t c hens . I nl ar gerk i t c henst her ewi l l bededi c at edc ont r ol l eds t or agef orgat eauxandt or t es . Cont r ol l eds t or agei sat er mt hatc ov er s‘ c hi l l ed,enc l os eds pac es ’ and‘ r oom t emper at ur e, en cl o seds pac es ’ ar e as .

Coolr oom t emp mper at ur e Mos tGat eauxwi l l needt obec hi l l edbec aus eoft henat ur eoft hei ngr edi ent s . Al l f o odc o ol r o omsmu mu s to pe r a t eb el o w4 º C. So met me or t e sd on otn ee dt ob ec hi l l e da ndsh ou l dno tbe c hi l l edbec aus ec hi l l i ngwi l l s poi l t hefl av ouroft hepr oduc t .

Appr opr i a t ec ont a i ne r s Pl ac i ngg at eauxandt or t esi nt obo x eswhens ol di st he bes twayofens ur i ngt hatt hepr oduc tt r av el st ot hepl ac e oncons umpt i oni nt ac t . Ca r ene edst obet a k ent h ate dg esa ndt o pd ec or a t i on sar e notdama mageswhenpack agesdonotgetdama maged.

3 7

3 8


Wh enap pl y i n gd ec or a t i on spac k ag ess i z e sn ee dt ob et ak e ni n t oc on si d er ed .

Label l i ng Label l i ngi sr equi r edi nt hemoder nwor l d.Label l i ngmus tbeadher edt oout s i depac k ages . I ti nf or mst hec us t omerwhoi sabl et omak eac hoi c esandi tdoespr o t ec tt hemanuf ac t ur er ag ai n s tu nf o un de dc o mpl mp a i n t s .

Coolr oom pl ac eme ment Del i c at epr oduc t sneedt obes t or edi nanar eawher et hepos s i bi l i t yofdamagei smi mi ni mi s ed.

Le ngt hoft i mei nc ools t or a ge Fr es hpr oduc t sal l ha ve‘ di ffer entl i f et i mes ’ atwhats agedot he ybec ome‘ uns al eabl e ’and ‘ i nc ons umabl e ’ : •

l pur c has er sha vet her i ghtt obeabl et opur c has ef oodt hat Unsal eabl eFood:Al wi l l l as tac er t ai nper i odoft i mepas tt het i meofpur c has e.Thi swi l l v ar yf r om f ood pr oduc tt of oodpr oduc t

•

Foodt hati sno tfi tf orhumanc ons ump t i on.Thi sf ood I nconsumabl ef ood: s houl dno tbes ol d.Manuf ac t ur ermus tac c ep tt hel os s .

Fr e ez e rt e mp mpe r a t ur e St o r a gel on gt e r m mu s tb ea t1 8º Co rl es s : •

St or ageofi c ec r eam f ors er v i c ec anbeat10º C.

Le ngt hoft i mei nf r e ez e rs t or a ge Ti mei nt hef r eez erwi l l v ar y . Pas t i s ser i epr oduc t sl i k egat eauxandt or t ess houl donl ybei nf r eez erf orweek l yper i ods . Fr eez i ngwi l l hav eadr y i ngeffec tonpr oduc t s .Thel ongerpr oduc ti si nf r oz ens t at et hemor e l i k el yqual i t ywi l l di mi ni s h. Fr eez ers pac ei sal s oe xpens i v e,s ot hel ongeri ti si nf r eez ert hemor ei thascos tt opr oduc e.

St al i ng Al l bak er ypr oduc t swi l l s t al e. St al i ngi st hepr oc es swher et heop t i mum eat i ngf ades . St al i ngc anbei ns ev er al f or ms :



•

Ai rpas s est hr ought hepr oduc tanddr i es t hepr oduc tout

•

Moi s t ur ef r om t heai rent er st hepr oduc ts oi tl os essomeoft heeat i ngqual i t y :

Cr i s ppr oduc tgoess of t .

Bread & Pastry Production T omai nt ai nt heeat i ngqual i t yofbak er yi t ems : •

Us eass o onasp os s i b l e

•

Co v ert op r o t e ctf r o me nv i r o nme nt

•

Keepc hi l l ed

•

Ke epd r y .

3 9

4 0


Wor kPr oj ect s I ti sar equi r ementoft hi sUni ty ouc ompl e t eWor kPr oj ec t sasadv i s edb yy o urT r ai ner .Youmus t s ubmi tdoc ument at i on,s ui t abl ee vi denc eorot herr el ev antpr oofofc ompl et i onoft hepr oj ec tt o y o u r Summary T r ai ner b yt h e dat e a gr e ed t o.

Store at correct temperature and conditions of storage' s torage' • • •

+ortes +ortes store best best at room tem#erature* tem#erature*  t%ey need to be stored stored or long term t%en t%ey are best roen

5. 1 What

%en storing t%ey need to be #rotected rom outside contamination +ortes +ortes and gateau containing containing res% dairy #roducts #roducts li!e cream cream need to be !e#t in controlled en$ironment) c%illed*

Maintain ma#imum eating 0uality 0uality,, appearance and freshness' •

Ba!e tortes res% e$ery 2 days) !ee#ing su##ly c%ain consistent) is t%e best "ay to maintain res%ness

•

ateau %a$e a lie o 23 days i !e#t c%illed but ,uality diminis%es ater day 2

•

ong term storage is best done FCD:* ess t%an 18E

•

.tyle li!e liner torte %a$e a s%el lie o 7 days a##roimately* :eed to be stored in a closed en$ironment*  let e#osed to o#en air #roduct "ill dry ,uic!ly*

t emper at ur ear ey ougoi ngt os t or ey o urfi ni s hedg at eauxandt or t epr oduc t : •

Yo un eedt oc i t es t a nd ar d sandex pl ai nwh yt h es es t a nda r d sar ebe i ngi mp l e me me nt e d •

St udent sc anus epho t ogr aphi ce vi denc et odemons t r at eho wt hi swi l l be i mp l e me me nt e d.

Pre#are and Present ateau) +ortes and a!es

4 1

Recommended Reading Bullock-Prado, Ges i ne;2013;Ba k eI tL i k eYo uMe anI t :Go r g eo usCa k esf r o mI n s i d eOu t;

St e war t ,T abo r i an dCha ng Ges i ne;2012;Pi eI tFor war d:Pi es ,T ar t s ,T or t es ,Gal et t es ,andOt her Bullock-Prado, Pas t r i esRei n vent ed;St e war t ,T ab or i a ndCh ang Edi t or sofMar t haSt ewar tLi v i ng;2013;Mar t haSt e war t ' sCak e s:OurFi r s t Ev erBookof Bu nd t s ,L oa v e s ,L a y er s ,Co ffe eCa k es;Cl ar k s onPot t er Fr ank s ,J o;2012;T or t eGr eat s :Del i c i ousT or t eRec i pes ,TheT op79T or t eRec i pes;T eb bo Ma r e e,Aa r o n;1 99 5;Cak e s,T or t esandGat eauxoft heWor l d:Ex o t i candDel i ght f ul Rec i pes ,I c i ngs ,T oppi ngsandDec or at i ons;Cas s el l I l l us t r at ed Mör wal d,T on A i ; us t r i anDes s er t s :Ov er400Cak es ,Pas t r i es ,St r udel s ,T or t es ,and Candi es;Sk yhor s ePubl i s hi ng Pet er s on,Chr i s t i na;2013( Ki ndl eedi t i on) ;T or t eDe ss e r tRec i pes;Amaz onDi gi t al Ser v i c es Rettke, Amanda;2014; Su r p r i s eI n si deCa k es :Ama zi n gCa k esf orEv e r yOc c as i o n; n;

Wi l l i am Mor r owCookbooks J ul i e;2012;Vi nt ag eCak e s:Ti mel es sRec i pesf orCupc ak e s,Fl i ps ,Rol l s , Richardson, La y e r ,Ang el ,Bu nd t ,Chi ff on ,a ndI c eb oxCa k esf o rT o da y ' sSwe etT oo t h;TenSpeedPr ess

4 2


$rainee evaluation sheet !rror' 9eference source not found Th ef o l l o wi n gs t a t e me me nt sar ea bo utt hec omp et e nc yy ouh av ej us tc ompl e t e d.

Pl e as et i c kt hea ppr opr i a t ebox

Th er ewa st o omu c hi nt h i sc o mp mp et e nc yt oc o v er wi t houtr us hi ng.

Mo s to ft h ec o mp mp et e nc ys e e m me e dr e l e v a n tt ome me .

Th ec omp et en cywa sa tt h er i g htl e v el f o rme .

Igo tenoughh el pf r om myt r ai ner .

Theamountofac t i v i t i eswass uffic i ent .

Thecompet encyal l owedme met ousemyown i ni t i at i v e.

Myt r ai ni ngwaswel l or g ani z ed.

Myt r a i n erh adt i met oa ns we rmyqu es t i o ns .

Iu nd er s t o odho w Iwa sgo i n gt obeas s e s s ed .

Iwasgi v enen ou ght i met opr ac t i c e.

Myt r a i n erf e ed ba ckwa sus e f u l .

En ou gheq ui p me me ntwa sav a i l a bl ean di two r k e d wel l .

Theac t i v i t i eswer et oohar df orme.

Don:t gree 3no;

•

Do Does
•

•


4 3

4 4


Thebes tt hi ngsaboutt hi suni twer e: ____________________________________________________________________ ____________________________________________________________________ ____________________________________________________________________ ____________________________________________________________________ Thewor s tt hi ngsaboutt hi suni twer e: ____________________________________________________________________ ____________________________________________________________________ ____________________________________________________________________ ____________________________________________________________________ Thet hi ngsy ous houl dc hangei nt hi suni tar e: ____________________________________________________________________ ____________________________________________________________________ ____________________________________________________________________ ____________________________________________________________________

4 5


• $rainee Self=ssessment Chec%list Ch ec%list •

Asani ndi c at ort oy ourT r ai ner / As s es s orofy ourr eadi nes sf oras s es smenti nt hi s uni tpl eas ec ompl et et hef ol l owi ngandhandt oy ourT r ai ner / As ses sor .

•

•

•

Prepare and Present "ateau#, $ortes and Ca%es

•

•

>

<


• •

•

Sel ec tr equi r edcommodi t i esac c or di ngt or ec i peand pr oduc t i onr equi r ement s

•

•

•

•

Pr epar eav ar i e t yofs pon gesandc ak esf org at ea ux ,t or t es andc ak est odes i r edpr oduc tc har ac t er i s t i c s

•

•

•

•

Pr oduc eav ar i et yofs pongesa ndc ak esf orgat eaux ,t or t es an dc ak esa cc or di ngt os t andar dr ec i pesa ndent er pr i s e s t a n d a r d s

•

•

•

•

Us eap pr o pr i a t eeq ui p me me ntt opr e pa r ean db ak es p on ge s an dc a k esf o rg at ea ux ,t or t e san dc ak e s

•

•

•

•

Us ec or r e ctt ec h ni qu est opr od uc es po ng esa ndc ak e sf o r gat eaux ,t or t esan dc ak es

•

•

•

•

Ba k es p on ge sa ndc a k esf o rg at e au x ,t o r t e sa ndc a k est o ent er pr i s er equi r ement sands t andar ds

•

•

•

•

Sel ec tc or r ec to ve nc ondi t i o nsf orb ak i ngspongesand c ak esf org at eaux ,t or t esandc ak es

•

•

•


• •

•


•

•

•

•

Pr epar eav ar i et yoffi l l i ngs ,c oat i ng/ i c i nganddec or at i ons f orgat eaux ,t or t esandc ak es

•

•

4 6

Brea Bread d & Pastr astry y Pr Produc oducti tion on •

•

Prepare and Present "ateau#, $ortes and Ca%es

•

•

>

<


• •

•

As s embl er eq ui r e dc ommo di t i e san d/ orp r ep ar at i on s

•

•

•

•

As s embl eg at e au x,t o r t esan dc ak e sa c cor d i n gt or ec i p e i ns t r uc t i ons

•

•

•

•

Us ea pp r o pr i a t ee qu i p me me ntt oa s s emb l ec a k esf o rg a t e au x , t o r t e sa ndc ak e s

•

•

•

•

Us ec or r e ctt ec h ni qu est oa ss embl ec ak e sf o rg at e aux , t o r t e sa ndc ak e s

•

•

•


• •

•

De cor a t ec ak e sf org at e au x,t or t esan dc ak e su s i n g c oat i ng,i c i nganddec or at i onst oac cor di ngt os t andar d r ec i pesand/ ore nt er pr i s es t andar dsand/ orc us t omer r e q u e s t s

•

•

•

•

Pr es ent / di s pl a ygat eaux ,t or t esandc ak est oent er pr i s e s t a nd ar dsus i n gap pr o pr i a t es er v i c ee qu i p men me t

•

•

• •

earning Outcomes /'

•

•

St or eatc or r ec tt emper at ur eandc ondi t i onsofs t or age

•

•

•

•

Ma i n t a i nma x i mu me at i n gq ua l i t y ,a pp ea r a nc ea nd f r es hnes s

•

•

• •

St at eme mentbyTr ai nee:

•

Ibel i ev eIam r eadyt obeas s es s edont hef ol l o wi ngasi ndi c at edabo v e:

• S

• __________________

___________

Not e:

• D

• ______/

______/______

4 7


•

Fo ra l l bo x eswher eaNo*i st i c k ed,pl eas epr ov i dedet ai l soft heex t r as t epsor wo r ky o une edt odot obe c o me mer e ad yf o ra s s e s s m me e nt .

• • • • • • • • • • • • •

4 8


• •

MODU! I? •

P9!P9!  P!$I$ 1OU9S • • • • • • • •

• Introduction •

Pr e pa r eanddi s pl a ype t i tf our s

4 9


Thi suni tdeal swi t ht hes ki l l sandk nowl edger equi r edt oPr e pa r e&Di s pl a yPe t i t i nar angeofs et t i ngswi t hi nt hehot el andt r av el i ndus t r i eswor k pl ac ec ont ex t . Fours

Cour seCode: FPT121 HRM 4 GRADE11 Nomi mi nalHour s: 35hour s • •


•

Prepare and display petit four glace

•

Pe r f or ma nc eCr i t e r i a 1. 1 Pr epa r epe t i tf ou rba s es 1. 2 Cutandass emb mbl ebasesf orpet i tf ourgl ace 1. 3 Pr epar eandflavourfil l i ngst or equi r edconsi st ency 1. 4 Pr epar epet i tf ourgl acef orgl azi ng 1. 5 Decor at epet i tf ourgl acet oenhancecus t ome merey eappeal 1. 6 Di spl aypet i tf ourgl ac e

• • • • • • • •


•

Prepare and display mar4ipan (ased petit fours

• • • • • •

Pe r f or ma nc eCr i t e r i a 2. 1 Pr ep ar ea ndfl av ou rmar z i pa n 2. 2 Sh apemar z i pan 2. 3 Pr epar emar z i panf orgl az i ng 2. 4 Decor at ema mar zi panpet i tf our st oenhancecus t ome merey eappeal 2. 5 Di spl aymar zi panpet i tf our s

•


•

Prepare and display petit four sec

• • • • •

Pe r f or ma nc eCr i t e r i a 3. 1 Pr epar eandbakesel ect i onofpet i tf oursec 3. 2 Pr epar eandflavourfil l i ngst or equi r edconsi st ency 3. 3 Pr epar epet i tf oursecf orgl azi ng 3. 4 Decor at epet i tf oursect oenhancecus t ome merey eappeal 3. 5 Di s pl aypet i tf ours ec

5 0

Brea Bread d & Pastr astry y Pr Produc oducti tion on • •


•

Prepare and display caramelised petit fours

• •

Pe r f or ma nc eCr i t e r i a 4. 1 Sel ec tf r ui t s / nut s 4. 2 Pr epar epr oduc t s 4. 3 Pr epar ecoat i ngf orf r ui t s 4. 4 Coatca r ame mel i sedpet i tf our s 4. 5 Di spl ayc ar ame mel i sedpet i tf our s earning Outcomes /'

•

Store petit fours

•

Pe r f or ma nc eCr i t e r i a 5. 1 St or eatcor r ectt emp mper at ur eandcondi t i ons 5. 2 Mai nt ai nmaxi mum eat i ngqual i t y ,appear anceandf r eshness

• • • •

•

• "lossary •

$erm

•

!#planation

•

tomis er

•

Dev i c esf orc onv er t i ngal i qui d( c ol our )i nt oafi nes pr a yunder pr es s ur ebybl owi ngordepr es si nganai r -fi l l edr u bberbul b.

•

Cacho us

•

Smal l s i l v erc ol our edc andi eds ugarbal l sus edf ordec or at i ng pet i t sf our s .

•

Candie d fruit !gg ;ash 1inanc iers

•

Gl ac ef r ui t s

•

Al i t t l emi l kandas mal ma l pi nc hofs al taddedt oeggy ol k .

•

Ap et i tf o urb as ema deb yf o l d i n gfi n ea l mon dsi nt ob ea t e n eggwhi t es ,t henaddi ngl i qui dbut t er .

• •

•

1onda nt

•

Lowmoi s t ur ec ont ents ug ars y r u pc ont ai ni ngas mal ma l qua nt i t y ofi n v er ts ugarwhi c hhasbeenr api dl ycool eds ot hatt he s ugarc r y s t al sar ev er ysmal l i ns i z e.

•

1rangi pane

•

Ami x t ur eofb ut t er ,s ugar ,eggs ,al mon dsandflourbak edi na s we e tp as t eba s e .

•

"anac he "lace fruit

•

Mi x t ur eo fc hoc ol at eandc r eam,us ual l y2: 1

•

Fr ui tpr es er v edb yi mpr egn at i onwi t hc onc ent r at eds ug ar

•

5 1


$erm

•

!#planation

s y r u p .

•

emon 4est

•

Ref er r i ngt ot hefi nel ygr at edoi l ysk i nofwas hedunt r eat ed l emo mons

•

Mar4ip an

•

T omar z i panpas t esi f t edpur ei c i ngs ugari saddedupt o e qu al q ua nt i t y( 1 : 1) .Sma l l amo un t sofg l u c os es y r u pma ybe added.

•

Mar4ip an paste Spong e sheets Stoc% syrup

•

Ama nu f a c t u r e dp as t ec on t a i n i n g2 / 3bl a nc h edal mo nd san d 1/ 3sug ar .

•

Sp on geba k edi n t ot h i ns he et s .

•

Su ga ra ndwa t e rb r o ug htt ob oi l a nda nyf o r mi n gs c u m r emo v ed,t h ens t or edi nac l eanc ont ai ner( fi v epar t ss ugar pl us10% gl uc os ei nf o urpar t swat er ) .

•

Se es t oc ks y r up:us edt oc ar r yal c oh ol ors t r ongfl av our si nt o pl ai ns heet sofs pon ge,al s ot oaddmoi s t ur et ool dpr oduc t

•

•

•

Sugar syrup

5 2



Pet i tFour sl i t er al l yt r ans l at et o‘ as ma mal l ov en’ .Thenamei ssai dt ohav e or i gi nat edf r om t hepr ac t i c eofc ook i ngs ma mal l pas t r i es .Apet i t sf our ,t hati st o s ay , i nal owt emper at ur eo v en.

•

Pet i tFour sr e f ert o:

•

Smal l bi s cui t sandc ak est as t ef ul l ydec or at ed

•

Sweet meatandcakesdesi gnedt obeser vedas des ser t ,wi t haf t erdi nnerc offeeorwi t hc oc kt ai l s . •

Agoods el ec t i onofPe t i tFour sshoul dbes mal ma l , of t eni ndi ffer ents hapesandofdi ff er entc ol our s andt ex t ur es ,at t r ac t i v e,l i ght ,del i c at e,c r i s pandf r es handdes i gnedt obe s wal l owedi nonemo mout hf ul .

•

Ther ear et wodi s t i nc tt y pesofPet i tFour s :

•

Pe t i tFour sgl ac émeani ngi c edwi t hf ondant

•

Pe t i tFou r ss ecme me ani n gd r y . •

Pet i tFour sar epr epar edf r om av ar i et yofpat i s ser i emat er i al s . Gener al l y , Pe t i tFour sar es mal ma l pi ec est hatha v ebeenbak ed

•

Whi l et heemphas i si sonsmal l ,nonbak e dc onf ec t i oner yi t ems l i k ec ar amel i s edandgl ac ef r ui t s ,mar z i pans hapesorot hers mal ma l s wee tdel i c ac i esar eal s os er v edasPe t i tFour s .

•

Pe t i tFour sar eus i ngs er v edwi t hc off eewi t honeort wopi ec esper per s on,ordi s pl ay edonbuffe t s .

•

The yal s ogowel l wi t hs aba y on,i c ec r eams ,s or be t s ,f r ui tf ool sandmous s es andar eus edt odec or at es pec i al g at eauxandc har l o t t es( Char l o t t eRo y al )on amen u.

•

Pe t i tFour sa r es ome t i me sc al l e d:

•

Mi gnar di s e:Smal l del i c ac i es

•

Fr i andi s e:Smal l des ser tdai nt i es

•

Swee t mea t s :Us ual l yma mar z i p anb as e dwi t hfl a v our s ,n ut san dd r i e df r u i t sad ded .

•


5 3

• •

Cat egor i esofpe t i tf our si ncl ude:

• •

Pe t i tFour sSec :Dr y

•

Pe t i tFourGl ac e:I c edorgl az ed

•

Pet i tf ourf r es h:Mi ni at ur et ar t s ,f r ui t ,l emonc ur d,al mondc r eam fi l l i ng.

54

Brea Bread d & Pastr astry y Prod Produc ucti tion on

• earning Outcomes &'

• •

&.& Select re0uired commodities according to recipe and production re0uirements • •

Pet i tFour sgl ac éar egener al l yei t hergl az edwi t hf ondantordi ppedi nc hoc ol at e bef or et hefi nal dec or at i oni sadded.

•

Thet er m gl ac éi sal s ous edt oi ndi c at ean yi c edpas t r y . Suc h asas ma ma l l t a r t l e tort h os emad ef r o mp at eac hou xo r me r i ng ue .

•

Theymu mustbesma mal l enought obeconsume medi nonet ot wo bi t es .

• Smal l a l mo ndc ak e sma ma ya l s obewr a pp edi nma ma r z i p anormo de l l i n gc h oc o l a t ean d s er v edaspet i tf our s . •

Pe t i tf o urb as esc anb emad ef r o ma nyedi b l ep r odu ct .

•

No r ma lp r o du c t su s edar e :

•

Sponge

•

Cak e

•

Sh or t b r e ad

•

Pas t r y

•

Ch oc ol at e

•

Ma r z i p an

•

Ch ou xpa s t r y . •

Mai nr equi r ementofapet i tf ourbas ei st hati ti sst r ongenought o' hol d' t hepet i t f ourwheni ti spi c k edupb yt hecus t omert obeeat en.

•

Sponge

•

Nor mal l ys pongei sbak edi nt hi ns heet sandt he yar el a y er ed' t oge t herwi t h fl av our edfi l l i ngt hatwi l l ac tasanadhes i v et ohol dt hes heet sofs ponget oget her .


55

•

Th es p on ges he et sc a nb ep l a i norfl a v o ur e d.

•

Thes heet sc anbej us tac ar r i erf ort hefi l l i ng,es pec i al l yc hoc ol at e.

•

Whent hes ponges hee t sar el ay erwi t ht hefi l l i ngt he yar es t or edf oraper i odoft i me f ort hes heet sandfi l l i ngt obondandt hent hes hee ti sc uti nt os mal ma l pi ec es :

•

Cuti nt oav ar i et yofs hape

•

Mo s te co no mi mi c al i ss qua r eo rr e ct an gul a r

•

Ha l fmo on ,t r i a ng ul arord i a mon mo ds ha pe

•

Roundoro v al i sl es seffic i entast her ei smo mor ewas t agewi t h t h es es ha pe s .

Cake Cak ec anb eb ak e di ns ha l l o wt r a y sofd ep t hsof1 2c m,t m, oppedwi t hs of tt oppi ngt henc utt os hape des i r eds i mi l art oSponges hee t s .

•

Shor t br ead Ami x t ur eoffl our ,f atands ugar ,enr i c hedwi t hegg andhasa' s hor t ' eat i ngqual i t y . Afi r merv ar i et yofs hor t br eadwi t haf or mul aof 2 : 1 : 1 .

•

• •

2par t sfl our ,1par ts ugar ,1par tbut t erorf at . Thi sf or mul apr oduc esafi r mers hor t br eadt hatwi l l r es i s tt hemi gr at i onofmoi s t ur e f r om t hefi l l i ngt ot hebas e.I twi l l t henhol dt oget herbet t erwhent hec us t omerpi c ks t hepet i tf ourupi nt hei rfi nger s .

Pa st r y •

As av our ypas t r yl i k epuffpas t r yc anmak eas ui t abl ebas ef orpe t i tf our swhena s weetfi l l i ngi sus ed.

•

Chocol at e

•

Wh enwo r k i n gwi t hg an ac h e,as of tmi x t u r eo fc h oc o l a t ean dc r e am c a nb e pr es e nt e di nab as eo fha r dc ho co l a t e .Thi sc ho co l a t eh asbe enme l t eda nd ' t emper ed' t henspr eadt hi nl yont opar c hmentpaper andal l owedt os et .Att hepoi ntofs et t i ngi ti sc uti nt o s hapeswi t hawar medme t al k ni f eorc ut t er .

•

Mar zi pan

•

Ma r z i pa nc anb eu se da sab as ef o rp e t i tf o ur s .

56


Chouxpast r y •

• •

Cho uxpa s t r yi sma ma deb yb oi l i n gwa t e ra ndf a t ,ad di ngfl oura ndc oo ki ngp an ad a. •

Ast hepanadacool s ,eggsar ei nc or por at ed.

•

Thi sbat t eri st henpi pedt os i z eandbak ed.

•

Th eb ak e dc as esar et h enfi l l e dwi t hd es i r e dfl a v ou r e d c r e amst h ende c or a t e d.

•

Th ep i ec esar es mal ma l .

Var i et yoffi l l i ngi sl i mi t edonl ybyt hei magi nat i on.


57

• &.)

Prepare a variety of sponges and ca%es for gateau#, tortes and ca%es to desired product characteristic characteristics s

•

7ases for petit four glac@

•

Bef or ey ouc anas sembl ey ourpet i tf our st hebas i cpr i nc i pl ei st hes ame.

•

Mi s eenpl ac e,’ ev er y t hi ngi npl ac e’ bef or ey ous t ar t .

Nor mal •

Spongesheet s ,pl ai nv ani l l afla vour

•

Bi ndi ngagent ,nor mal l yj am,apr i c ot Or

• •

Fl a v ou r e db ut t e rc r e am.

Chocol at e •

Sp on ge ss he et s ,c ho co l a t e

•

Ra sp be r r yj a m Or

• •

Ganac he.

Cl assi calOper acake

• •

Ma r z i pa na ndbut t e re nr i c he ds po ng es hee t s

•

Gana c he

•

Co ff eefl a v o u r e db ut t e rc r e am.

Nor malAsse mbl y Whati sneeded? •

Sp on ges he et st ha ta r ea pp r o x i mat e l y5mm t hi c k ,3o r4 ,d epe nd i n go nt h i c k ne ss 

Wh enas s e mb mb l e dt h ec o mb mb i n edh ei g htwi l l b ea pp r o x i ma t e l y3c mh i g h( 1 . 2 5 i nc hes )

•

Apr i c otj am,s moo mo t ht e x t ur e,nol umps

•

Ba k i n gp ap er2s he et s .

Met hodofAssemb mbl y

58 •

Brea Bread d & Pastr astry y Prod Produc ucti tion on L a y1s p o ng es h ee to nas he eto fb ak i n gp ap er 

Th i si st oma mak ei te as yt omo mo v ear ou ndt h eb enc h



Makesur et hepapert hespongesheetwasbakedon i sr e mo mo v e d

•

Spr eadat hi nl a y erofapr i c otj am o v ert hes ponges hee t

•

Pl a c eas e c o nds h ee to fs p o ng eo nt o p



•

Pr es sfi r ml yi nt opl ac e

•

Remo mov eanyl ooses pongecr umb mbs

•

Spr eadas ec ondl a y erofapr i c otj am t hi nl yov ers ponges hee t s

•

T ak eat hi r ds hee to fs po ngean dt u r no v ers obo t t om o fs po ng es hee ti sont op

•

L a ys po ng es h ee to nt o pa ndpl a c e2nd s he eto fp ape ront opan dp r es ss hee t sof s p on gefi r ml yt o ge t h er

•

Pl ac eame me t al t r a yont opandal l o wl a y er edspongeshee t sandapr i c otj am t o bond

I fus i ngbu t t erc r eam t hepr oduc tneedst obec ool eds ot hebut t erc r eam s et sfi r m •

Pr oduc tneedst os t and,whi l ebei ngwei ght eddo wnf oratl eas t2hour s

•

But t erc r eam pr oduc t sneedt os t andi nc ool en vi r onmentunt i l t he yar efi r m.

Cutbasest ot hedesi r edshape •

Thebi gges ts hapet hatt hes epet i tf our sar ec uti nt oi ss quar e.

•

Why ?Lesswast e.

•

Anys hapec anbeus edbutac cur ac yofc ut t i ngi ses sent i al .Mi ni mi s i ngwas t ewi l l i nc r eas ey i el dt her ef or epr ofi t si nc r eas e. •

Si z e

•

Var i et yofs hapes

•

Co ns i s t e nc yi nsi z ea ndsh ape .

• • • •

Shapet ocut


59

•

•

Al o to fp r o du c tc a nb el o s twh enac u r v e ds h ap ei su s ed .Upt o20 %. %.

•

Tr i angl eShapes

•

Squar ecut

• • &.+

Produce a variety of sponges and ca%es for gateau#, tortes and ca%es according to standard recipes and enterprise standards

• •

Fi l l i ngswi l l v ar yac cor di ngt os el l i ngpr i c e,s t or ager equi r ement sandmar k et pl ac e r equi r ement s .

60

Brea Bread d & Pastr astry y Prod Produc ucti tion on •

J ams ,v a r i ou sfl a v ou r s

•

Gan ac he

•

Bu t t e rc r ea ms ms .

•

Jams

•

J amsa r ehi g hi nmo mo i s t ur ean dc ar r ygo odfla v ou r s .Ther e r ol ei st obi nd,addfl av ourandmoi s t ur et oapr oduc tt hati s nor mal l ydr yi nt ex t ur e.Thes edonotneedr ef r i ger at i on.

•

J am n eed st obebl e nde dun t i l as moo mo t hco ns i s t e nc yi s ac hi e ved,nol umps ,ast he ywi l l t earatt hef abr i coft hes ponges heet .

Gana che •

Ganac hei sami x t ur eofc hoc ol at eandc r eam.I ti swel l l i k edbut i ti sex pens i v et opr oduc e.Ganac hewi l l c ar r yal c ohol fl av our s wel l t oaddi nt er es tt ot hepet i tf our s .

Th es eca ns t a ndi nno nr e f r i ger a t e da r ea s.Ga na ch en ee dst o beal l o wedt ocool t or oom t emper at ur eandt henbl endedunt i l s moo mo t h.Wheng anac hei sagi t at edi tmus tbewor k edqui c k l yasi twi l l s et . •

•

But t ercr eams ms

•

Bu t t e rc r ea msc ms a nb efl a v our e dt ode si r e ds t a nda r d ,a dd sg oo dmo ut hf e el a ndc u t s wel l wh enc ol d.

•

I tneedst obec hi l l edbef or ec ut t i ng.I twi l l t henneedt os t andi nnonr ef r i ger at ed en vi r onmentf ors hor tper i odsoft i me.

•

But t erc r eamsar ev er s at i l ef ordec or at i ngt het opsofpet i tf our sast heycanbe fl a v our e da nde as i l ypi p ed.Bu ti tda ma ma ge sea si l ywh enatr o om t e mp mp er a t u r e .

•

Whenbut t erc r eam i sma madei tneedst obek ep tatat emper at ur et hatwi l l no tgi v e adv er s er eac t i ont oc us t omer s .

•

T ous eb ut t e rc r e am i tn eed st ob ep l i a bl ea nds moo mo t h.

• • &.-

Use appropriate e0uipment to prepare and (a%e sponges and ca%es for gateau#, tortes and ca%es

•

Introduction

•

Gl az i ngs houl di nc l ude:

•

Jams


61

•

J am c anbeus edasagl az ebuti tneedst obeappl i edwheni ti sboi l i ng.I tneedst o beappl i edt hi nl yandt hengi v ent heoppor t uni t yt odr y . Car eneedst obet ak en whenc ut t i ng.

•

Cr eams

•

Cr ea msma ms ma k eaf oo dt o ppi n g.I fu si n gf r e shcr e am t h ent h e pr oduc twi l l needt obek eptc hi l l edandt i mes pentatr oom t empe r a t u r ei sk e ptt oami n i mu m. m.

•

Chocol at e

•

Cho col a t emak e sag oo dg l a zebu ti sdi ffic u l tt oc ut . St r uc t u r ec anb emo di fi edt omak et hec u t t i ngea si eran d mak eeat i ngqual i t ys of t er .Moder nt ec hni queswi l l s pr ayc hoc ol at et oc oat .Gi v ei nt er es t i ngt ex t ur al i nt er es tt ofi ni s hedc oat i ng.

•

Fondant

•

Fondanti st hec l as si cenr obi ngagent .I fi ti s t emper edc or r ec t l y ,i ts houl dgi v eabr i l l i ants hi ne t oma k ee y ea pp ea lt ot h ec u s t o me me r .

•

Gana che

•

Ganac hei sex c el l ent .Cons i s t enc ycanbeadj us t edt os ui tneeds .

•

T oap pl yan yoft h es eg l a ze st h epe t i tf ou rn ee dst oha v es ha r ped gesan ds moo mo t h l i nes .

•

Sur f ac eneedst obedr yandf r eeofmoi s t ur e.I ft hes ur f ac ei snotdr yt hent he gl az emaynotbi ndt ot hes ur f ac eoft hepet i tf our .

•

62


• &./

Use correct techni0ues to produce sponges and ca%es for gateau#, tortes and ca%es

• •

Introduction

•

I c edpet i tf ourgl ac éc anbedec or at edaf t erbei ngi c edt o add: •

Wowf act or

•

Ey eappeal

•

Vi s ual andt ex t ur al di v er s i t y . Cl as si c al dec or at i oni spi pedc hoc ol at emot i f s .Somet i mesabul bofbut t erc r eam i s us edt or ai s et hehei ghtofanot herdec or at i ont obepl ac eont op.

•

•

Pi pedc hoc ol at ei sappl i edus i ngapaperpi pi ngbag.

How t oma makeapaperpi pi ngbag


•

63 ANT A:Pr e pa r eanddi s pl a ype t i tf our s :2 00 3

64


• •

•

Petit 1our Designs


•

• •

•

Decorative Designs

65

66


• &.6

7a%e sponges and ca%es for gateau#, tortes and ca%es to enterprise re0uirements and standards

• •

Introduction

•

Pet i tFour sar enor mal l ys er v edwi t hc off eeaf t ert hemeal .Pet i tf ours eci spopul ar h er ebe c a us et h e yar es we e ta nddono t needr ef r i ger at i on.

•

Al mondgoods

•

Sma l l s ho r t b r e ads . •

Cl as si c al di s pl ayi nl ar gerhot el swoul dbe onl ar gepl at t er s .Ser v i c es t affwoul dc hoos e c us t omerr eques tasr equi r ed.

•

Var i at i onont heequi pmentt odi s pl a yi si mmens e.I tc anbeel abor at ec hoc ol at e s t a ndsa ndt o ffe ec r oq uan ts t a nd s.

•

Nor mal l ypr es ent edons mal ma l t r a yswi t has el ec t i onf ort heda y .

•

Notwel l di s pl ay ed

•

I n su ffic ffic i e nts pa ce

•

Wr o ngs h ap edp l a t e

•

Some mepr oductoverbaked. •

Desi gni ngl ayout

•

Di s pl ay sneedt obec ons i s t enti ndes i gn

•

Shoul dhav eal t er nat i ngpr ofi l es ;di ff er enthei ght sondi ffer ent p r o d u c t s

•

Shapess h oul dal t er nat e. •


67

• Wor kPr oj ect s •

I ti sar equi r ementoft hi sUni ty ouc ompl e t eWor kPr oj ec t sasadv i s edb yy o ur T r ai nerb yt heagr eeddat e.

•

Youmus ts ubmi tdoc ument a t i on,s ui t abl ee vi denc eoro t herr el ev a ntpr oofof c ompl et i onoft hepr oj ec tbyt hedat eagr eedwi t hy ourT r ai ner .

•

Thes t udentwi l l needt oc ompl et eapl ant opr oduc eatt wodi ff er entr ec i pesofpet i t f ourgl ac e.

•

Pl ani st oi nc l udec ompl e t edr ec i pewi t hal l i ngr edi ent sandmet hodsofpr oduc t i on.

•

Li s tofal l equi pmentt hatwi l l beneededt opr oduc et hepet i tf ourgl ac e.

1. 2 Pr o du cet wot y pe so fb as esf orp et i tf o urg l a ce : •

Sponge

•

Sh or t b r e ad

•

J a po na i s e

•

Ch ou xpa s t r y .

1 . 2 . Pr o du c et wodi ff er e ntt y p esoffi l l i n g: •

J ams

•

Gan ac he

•

Mous s e

•

Ma r z i p an .

1 . 3 . De fi n et wodi ff e r e nts t y l e so fg l a z e : •

Su ga rf o nd an t

•

Gan ac he

•

Sugarf r os t i ng.

1. 4. Decor at et het wost yl est oenhancecust ome merappeal :

1 . 5

•

Mot i f s

•

Gl ac ef r ui t s .

Di s p l a yc o mp mp l e t e d' p et i tf o ur ' t obeas s e s s ed : •

Pl at t er s

68

Brea Bread d & Pastr astry y Prod Produc ucti tion on •

Pl at es .

• Summary Pr epar eandpr esentgat eaux,t or t esandcakes Pr epar ebases •

Production Production o t%e bases is t%e easy #art

•

.%eet bases need to be t%in and e$en across all t%e area

•

um#s and bum#s loo! bad "%en cut

•

Bases made out o any dry #astry ca!e or s#onge*

Cutt oshape •

ny s%a#e can be used but b ut "astage needs to be costed into #roduction

•

Best s%a#es are straig%t lines

•

ut small*

•

Gl a z i ng

•

>o not #re#are glae too ar a%ead or it may lose s%ine) gloss) %eat

•

+%e #re#aration "ill "ill need to be done again

•

Product must be dry

•

/a$e #lenty o "or!s#ace*

•

Decor at et oenhanceappeal

•

Plan t%e decoration

•

:ot too big

•

om#lement t%e #etit our*

•

Di s pl a y

•

onsistent s%a#e

•

onsistent con
•

lternating %eig%t and #ro
6 9


• earning Outcomes )'

• • • ).&

Select re0uired commodities according to recipe and production re0uirements

• •

Mar z i pani sas wee t enedmi x t ur eofgr oundal monds ,l i qui dgl uc os e/ eggwhi t es , c or ns yr up/ s ugars y r upandei t heri c i ngs ugarorc as t ers ugar .I ti sal s ok nownas a l mo ndp as t e .

•

Mar z i pani sv er yv er s at i l epas t e.Pe t i tFour sbas edonamar z i panar eat t r ac t i v eand popul arf ort hei rc ol ourandappear anc eandt hei rdel i c at epl eas i ngt as t e.

•

Mar4ipan

•

Ingredients

•

•

Al mo ndme me al ,b l a nc h e d

•

200g

A

•

I c i ngs ug ar

•

275g

•

•

Br a n dy

•

1 t s p

B

•

Al mo nde x t r a c t

•

1dr o p

•

•

Su ga rs y r u p

•

100ml

C

•

Gl u c os e ,wa r m

•

+/ -40g

•

Auanti ty

•

"

Met hod 1 Si f tt h ei c i n gs u ga ra ndc o mb mb i n ei n gr e di e nt sf r o mg r o upAi n t oab owl 2 Ad dt h ei n gr e di e nt sf r o mg r o upBa ndgr a du al l ya d dt h ewa r mg l u c o s e 3 Kn ea du ni ti tf o r msl i k ead ou gh 4 Wr apt i ght l y . •

Whent hemar z i pani sma madei tneedst obest or edandpr ot ec t edf r om t heai r .I twi l l dr yandt hes edr ypi ec eswi l l ha v eanunpl eas antmout hf eel i fal l o wedt obe i nc or por at edi nt ot hemi x .

•

Af t e rma ki n g,ma r z i pa nc anbepr e par e di ns e v er al wa y s :

7 0

Brea Bread d & Pastr astry y Pr Produc oducti tion on Pi pedorCutOutMar zi pan Ba k ei nah oto v enu nt i l g ol de nb r o wn.T oba k ema r z i p ani tmus tha v eahi gh er pr opor t i onofs ugar .I ft hepr opor t i onofs ugari st oohi gh,t hemar z i panwi l l boi l i ns t eadofbak e.Thi swi l l adv er s el yaffec tt het as t eandappear anc eoft hefi ni s h c r e at i on.

•

Mar zi panFanci es •

Us i ngmar z i panandaddi ngdi ff er entt y pesoffl av our edpas t e,nut s ,l i queur sor pr es er v e df r ui t s .

•

T os t uffdat esorpr unes ,mar z i pani sfla vour ed( v ani l l a,k i r s c h,r um)and/ or c ol our ed.

•

I ft oofi r mi tc anbes of t enedwi t hs t oc ks yr up.

•

Ev ens i z edpi ec esar ec utf r om t hi ns aus ages hapedr ol l s ,t henr ol l edi nt hepal m of t hehandfi r s tr ound,t henel ongat edt ofi tt hec av i t yoft hef r ui t .

•

About¼ t o1/ 5oft hemar z i pans houl dbev i s i bl e.Pi t t ed,fi r m ands mal ma l dat esor pr unesar es t uff edwi t hmar z i pan,andt henr ol l edi nt hepal m oft hehandt o s mo mo ot h .

•

Wi t ht hebac kofas mal ma l k ni f e,t hr eet of ourl i nesar emar k edont hemar z i pant hat s t i c ksoutoft hedat e( pr une) .

•

Thepi ec esar enowr ol l edi nc as t ers ugaroraf t erha vi ngdr i ed,di ppedi nt o c a r a me me l .

•

Foro t herv ar i e t i es ,e v ens i z eds mal ma l fl av our edand/ orc ol our edpi ec esar es haped r ound,t hent oppedwi t hapi ec eofgl ac epi neappl eorhal fgl ac ec her r yorwal nutor pec annuthal v es ,t henr ol l edi ns ugarorc ar amel i s ed.

•

T ogl ac ec her r yha vesornutquar t er sar eat t ac hed( l i ght l ypr es s edon)t obot h s i desofas mal ma l bal l ofmar z i pan,t henr ol l edi ns ugarorc oat edwi t hc ar amel .

•

Fordi s pl ayors er v i c e,t heyar es eti nl i t t l epet i tf ourpaperc ups .

Model l edMar zi pan •

Mar z i panmodel l edi nt ov ar i ousf r ui ts hapesandv e ge t abl e,t henc ol our edand s eal e d.

•

Tor et ai nt heeat i ngqual i t yandt oex t endt hes hel fl i f e,t hemar z i pani ss pr ay edwi t h at hi nc oatofc oc oabut t er( c ommer c i al l yav ai l abl ei nas pr ayc an) .

•

Mar z i panc anabs or bmoi s t ur eordr youts oc ar ef ul s t or agei ses sent i al . •

I fi tabs or bsmoi s t ur ei twi l l bec omet odi s sol v e

•

I fmar z i pandr i esouti twi l l begi nt of er ment .


7 1

Tos t or emar z i pan,wr api ti npl as t i c( c l i ng)wr apandpl ac ei ti nanai r t i ghtc ont ai ner .

Hygi ene •

Whenwor k i ngwi t hma mar z i pan,h y gi eneandcl eanl i nes sofequi pment ,ut ens i l s ,wor k s p ac ean dh an dsa r eoft h eu t mo s ti mp or t a nc e .

•

Mar z i pani sav er yv er s at i l epas t e.Pet i t sf our sbas edonmar z i panar eat t r ac t i v e andpopul arf ort hei rc ol our f ul and/ orappet i s i ngappear anc eandt hei rdel i c at e pl eas i ngt as t e.

•

• ).)

Prepare a variety of *llings, coatingicing and decorations for gateau#, tortes and ca%es

• •

Introduction

•

Th eyc a nb ep r e pa r e di ns e v e r a lwa y s :

•

Ma r z i panmodel l edi nt ov ar i ousf r ui ts hapes ,t henc ol our edands eal ed

•

Ma r z i panf anc i es ,us i ngfl av our edma r z i panwi t hnut sorpr es er v edf r ui t

•

Pi pedmar z i pan,br ownedi naho tov en,c oat edwi t hgl az ewhi l es t i l l hot .

• •

Modelled mar4ipan

•

Qual i t ymo model l i ngmar z i pan,l ef tnat ur al orfl av our ed( nat ur al fl av our i ngpas t e, s pi r i t / l i queurc onc ent r at es ) ,i sr ol l edi nt os aus ages hapedl engt hsofequal s i z eand t hi c knes s.

•

Cuti nt ouni f or ms mal ma l pi ec es( 10–12g) ,t hema mar z i pani ss hapedi nt os eaml es s r oundbal l s .

7 2


,t hebas i cf or m oft hef r ui tt ober epr es ent edi s Usi ngt hepal m oft hehands model l edne xt .

•

Mar z i panmodel l i ngt ool sar eus edt of ur t hers hapet hepi ec es .

• •

Mo de l l i n gT oo l s :Pr e pa r ea ndd i s pl a yp et i tf o ur s ;ANT A2 00 3

•

Thefi ni s hedf r ui ti ssetont ogr eas epr oofors i l i c onpaperwi t hv er yev enl yspac ed gapsi nbe t ween,t oal l oweas yande v enac c es sf ors pr a yi ngwi t hc ol our .

•

Powder edf oodcol our i ngi smi mi x edwi t hc l ears pi r i tc onc ent r at eandspr a yedont o t hemar z i panf r ui t swi t hanat omi s erorai rbr us handt henal l owedt odr y .

•

Ba na nas h ap esbe ne fi tf r o mh av i n gaf e wfi n eb r o wnl i n esbr u s he do n,l i k e wi s e s omev a r i e t i e so fa ppl esan dp ear s .

•

Tor et ai nt heeat i ngqual i t y( a ndt oex t ends hel fl i f e)t hemar z i pani ss pr ay edwi t ha t hi nc oatofc oc oabut t er( c ommer c i al l yav ai l abl ei ns pr aycans ) .

•

Us i ngas mal ma l bal l ofc ot t onwool di ppedi nt os omedr i edouts t ar c h,e. g.c or ns t ar c h dr i edi nawar mo v enwi t ht heo v endoorl ef taj ar ,peac handapr i c ots hapesar e ge nt l yda bbe df o rav el v e t yap pea r a nc e.

•

t hemar z i panf r ui t sar es eti nt os mal ma l pet i tf ourpaperc ups Fordi s pl a yors er v i c e, andar r angedat t r ac t i v el yf ors er v i c eordi s pl ay .

•

t he yk eepqui t ewel l i fc ov er edf orpr ot ec t i onf r om dus tandodour si n Fors t or a ge , ac o ol a ndd r yar e a.

•

Whenwor k i ngwi t hma mar z i pan,h y gi eneandcl eanl i nes sofequi pment ,ut ens i l s ,wor k s p ac ean dh an dsa r eofu t mo s ti mp or t a nc e .

•

Aper s ons uffer i ngf r om s weat ypal ms( hands )mus tweart i ght fi t t i ng,t hi npl as t i c g l o v e sf o rg oo dh y gi e ne .Ma r z i p ans h ou l db ee x po s edt oami n i mu mo fh an dl i n g.

Ma r z i pa nf a nc i e s •

Ma r z i pa ni sfl av o ur e da nd / o rc ol o ur edan du se df o rs t u ffin ffin gd at esorp r u nesor t op pedwi t hors an dwi c hedbe t wee nn ut san dg l ac ef r u i t s .


T os t uffdat esorpr unes ,mar z i pani s fl av our ed( v ani l l a,k i r s c h,r um,et c . ) and/ orc ol our edandi fr at herfi r m, s of t enedwi t hal i t t l es t oc ks yr up.

•

Ev ens i z edpi ec esar ec utf r om t hi n s aus ages hapedr ol l s ,t henr ol l edi nt he pal m oft hehandsfi r s tr ound,t hen el ongat edt ofi tt hec a v i t yoft hef r ui t . 1 1 Abou / t 4t o / oft hemar z i panus eds houl dbev i s i bl e. 5

7 3

•

Pi t t ed,fi r m ands mal ma l dat esorpr unesar es t uff edwi t ht hemar z i pan,t henr ol l edi n t h ep al mo ft h eh an dt os mo mo ot h

•

Wi t ht hebac kofas mal ma l k ni f e,t hr eet of ourl i nesar emar k edont ot hemar z i pan t hats t i c ksoutoft hedat e( pr une)

•

Thepi ec esar enowr ol l edi nc as t ers ugaroraf t erha vi ngdr i ed,di ppedi nt o c a r a me me l .

•

Foro t herv ar i e t i es ,e v ens i z eds mal ma l fl av our edand/ orc ol our edpi ec esar es haped r ound,t hent oppedwi t hapi ec eofgl ac epi neappl eorhal fgl ac ec her r yorwal nutor pec annuthal v es ,t henr ol l edi ns ugarorc ar amel i s ed.

•

Si mi l ar l y ,t wogl ac ec her r yhal v esornutquar t er sar eat t ac hed( l i ght l ypr es sedon) t obot hs i desofas mal ma l bal l ofmar z i pan,t henr ol l edi ns ugarorc oat edwi t h c a r a me me l .

•

Remember : •

Paypar t i c ul arat t ent i ont o c l eanl i nes sandh y gi ene

•

Ens ur euni f or mi t yi npr oduc ts i z e

•

Al wa y ss t ar twi t has eaml es sbal l wh enmo de l l i n gma r z i p an

•

Av oi dex c es s i v ehandl i ngof ma r z i p an

•

Adj us tmar z i panc ons i s t enc yt obe j us tpi peabl e

•

En s ur ec or r e c to v e nt e mp mp er a t u r ewh enbr o wn i n gp i p edma r z i p an

•

Fordi s pl ayors er v i c e,t heyar es eti nl i t t l epet i tf ourpaperc ups .

7 4


• ).+

Prepare mar4ipan for gla4ing

•

Pr i ort ogl az i ngmar z i pant obedr y .I ft hemar z i pani ss t i l l moi s tt hegl az ewi l l not adher et ot hes ur f ac eoft hepr oduc t .

•

wi l l needt obeappl i edwhenboi l i ngs ot he Jams s ur f ac ewi l l dr yt ot ouc hwhenc ool .I ft hej am i s notboi l i ngi twi l l notbe‘ dr yt ot ouc h’ wheni thas c ool e d.

•

c a nb eu s edbu tg oo dt e mp mp er i n gi s Chocol at e r equi r ed.Thi si sbes tappl i edt oi ndi v i dual pi ec es t hatr equi r enoc ut t i ng.Pur ec hoc ol at ewi l l c r a ck whencut .

•

Ganachei sami mi xt ur eofcr eam andchocol at e.Afir mermi xcanbeappl i edt o fla vour edma r z i panandaf t eri ti sdr i edi twi l lt hen‘ cut ’wel l .I fpur echocol at e i susedi tmaycr ackandl ookoffini shedpr oductwi l lbedi mi ni shed.

•

i sgoodf orgl az i ngbutt hes ur f ac ewi l l needt obec oat edt os t opt he Fondant f ondantf r om s oak i ngi nt ot hem ma ar z i pan.

•

andc oc oabut t erar ea v ai l abl et ous e.Somear ei ns pr a yaer os ol FoodLacquer c a nsa n ds o me mec a nb ea pp l i e dwi t hab r u s h .

•

)i sanex udantf r om ac ac i at r eesi nNor t her nAf r i c a.I t Gum Acca ci a( Gum Ar abi ca i sha r de ne dg um o nt heou t s i d eo ft het r ee .

•

Gr oundt ofi newhi t epo wderi ti saddedt owat erandboi l ed.Appl yt opr oduc twhi l e s t i l l hoti twi l l c ool wi t hapl eas i ngs heen. •

Ad d1p ar tp owd ert o4 5p ar t swa t e r

•

I ti sdi ffic ul tt odi s sol v eandi tmus tbeboughts l owl yt ot heboi l andi tmus tbe wh i s k e dg en t l yt ob r e akupa nyl u mp mp s

•

Whenc ool l ea v ei nc l eanc ont ai nerunt i l needed

•

Ap pl yt oho tp r o duc ti mme di a t e l yup onr e mo mo v al f r o mo v en.

Reme memb mber :

•

•

•

Appl i c at i ont ohotpr oduc twi l l ev apor at eoffex c es smo moi s t ur eandani c es heenwi l l r ema i n

•

Appl i c at i ont oc ol dpr oduc twi l l mak et hepr oduc ts oggy . Su ga rwa t e r( s y r u p)d oe sn otma k eag oo dg l a z ef o rma r z i p anp r o du c t s .


7 5

T o ffe eCa nd yi su s e dt ogl a z efl a v ou r e dma r z i p anwh en i ti s :

•

•

Sandwi chedbet weennut s

•

St uff edi nt odat es .

•

Thet off eec andy( c ar amel )hasav er yshor ts hel fl i f eas i tat t r ac t smo moi s t ur ef r om t heai r .

•

Fort hi st obeus edi twi l l ha vet obes pr a yedwi t hf oodgr adel ac querf r om aer os ol s p r a y .

• ).-

Decorate mar4ipan petit fours to enhance customer eye appeal

•

Dec or at i ngt hefi ni s hedpr oduc taddc us t omeri nt er es tand' e y e' appeal .Mos t mar z i panpe t i tf our swoul dbedec or at edbef or et he yar egl az ed.

•

Chocol at e

•

Choc ol at ec anbeappl i eddi r ec t l yt ot hefi ni s hedpr oduc t .Thi st endst obebr i t t l e andbr eak seas i l y .Ganac het hati sfir mc anbeappl i edandaf t eri ti sseti tc anbe c uti fneeded.

•

Fonda nti c i ng

•

Fondanti ss ugart hati sboi l edt o114° Cagi t at edors t i r r edasi ti sc ool ed.Thec l ear s ol ut i ont ur nswhi t eandwheni ti ssmoot hi tneedst obes or t edunt i l c ool and needed.

•

T ous ef o nd an t( t e mp mp er ) : •

Fondantwheni ti sappl i edt oan ypr oduc ti ts houl d ' s hi ne' andbet ouc hdr ywhencool .Meani ngi tdoes no ts t i c kt ot hefi nger swhent ouc hed

•

T ot emperf ondanti tneedst obeheat edt o39° Co v er bai nmar i e

•

T ot hi nf ondantt ot hedegr eey ouneeds ug arwat er( 1 : 1)1s uger 1wat er ;boi l ed)

•

Thi si sus eds ot hef ondantwi l l fl owandha v eas eaml es sfi ni s hwi t hnof ol ds .

a

•

Fondantc anbet emper edt obev er yt hi ns omi ni mal i sus ed.Al l t het i meno t al l o wi ngt emper at ur et or i s eo v er42° C.I ft emper at ur er i s est oomuc habo v e32° Ci s wi l l l os ei t sshi neandl ookdul l andunappeal i ng.

•

Nonpa r r e l s

7 6

Brea Bread d & Pastr astry y Pr Produc oducti tion on Smal l pi ec esofbr i ght l ycol our eds ugarc andyt hatar e us edt odec or a t ecak e s .Ca nb ea pp l i edbe f o r eba ki ngor af t erc oat i ngwi t hgl az e.Rar el yus edi nt hi sl ev el of pr es ent at i on. •

Gl acef r ui t s

•

Gl ac ef r ui t sus edt obeapopul arwayofpr es er v i ngf r ui t s .Gl ac ef r ui t sar ev er y s t a bl eatr o om t e mpe mp r a t u r ea nddono tne edr e f r i g er a t i on .Th es hi n ee x ude dc omes f r om bei ngdi ppedi ns ug ars ol ut i onma man yt i mesandbei ngal l owedt odr ybef or e be i n gdi pp edag ai n .

•

Ther ei sawi dev ar i et yofgl ac ef r ui t sav ai l abl e.Theywi l l needt obec utt os i z eand t hi si sv er yt i mecons umi ng.

•

Al s owoul dnor mal l ybeappl i edt omar z i panbef or ebak i ng,gl az et henappl i edt o s eal .

• • • •

• )./

Display mar4ipan petit fours

•

Introduction

•

At t r ac t i v el ydi s pl ay edpet i t sf our sar egr eatpr oduc tf orc at c hi ngt hec us t omer s ’ at t ent i on.

•

The yl oo kmo s ta t t r a ct i v ewh ena r r a ng ed neat l yandwi t ht houghtgi v ent ot he r epet i t i onora l t er nat i onofs hapes ,c ol our s an dd ec or at i on s.

•

Dec or at edpet i t sf our s( i npar t i c ul art hei c ed v ar i et y )l endt hems el v est oi mmac ul at e c r af t s mans ma hi panddec or at i ngs ki l l s .

•

Toat t r ac tt her es pec tf ort hi swor k ,aneat unc l ut t er ed,c l eanandt i dydi s pl ayi s es s ent i al .

•

Thi sgr eat l yaffec t st hev i s ual i mpac tand appr ec i at i onoft hev i ewerandwi l l t emptt he c us t omert oi ndul ge.


7 7

•

Al l v ar i et i esofpet i t sf our sar ebes ti fs er v edf r es h.

•

Di s pl ay i ngonc er ami c spl at esandpl at t er s ,gl as sm mi i r r or st r ay scanl ookv er y effec t i v ei nbuffets t y l es er v i c e.

•

I ndi v i dual s er v esof34pi ec esperpl at ei sf oreffec t i v ef ormoder nc offees er v i c e.

•

7 8


• Wor kPr oj ect s

2. 1

•

I ti sar equi r ementoft hi sUni ty ouc ompl e t eWor kPr oj ec t sasadv i s edb yy o ur Tr ai ner .

•

Youmus ts ubmi tdoc ument a t i on,s ui t abl ee vi denc eoro t herr el ev a ntpr oofof c ompl et i onoft hepr oj ec tbyt heagr eeddat e.

•

Thes t udentwi l l needt oc ompl et eapl ant opr oduc eatt wodi ff er entr ec i pesofpet i t f ourgl ac e.

•


•

Li s tofal l equi pmentt hatwi l l beneededt opr oduc et hepet i tf ourmar z i pan.

Pr oducem ma ar zi pananddevel opt woflav our sf or : •

Onebakedma mar zi panpr oduct

•

Onenonbakedma mar zi panpr oduct .

2 . 2 . Pr o v i d eas k et c hord es i g nf o rt h efi n i s h edpr o du c t . 2. 3. Appl yagl azeanddecor at ema mar zi pan:

2 . 4

•

Su ga rf o nd an t

•

Gan ac he

•

Sugarf r os t i ng

•

Mot i f s

•

Gl ac ef r ui t s .

Di s p l a yc o mp mp l e t e d' p et i tf o ur ' t obeas s e s s ed : •

Pl at t er s

•

Pl at e

•

Ti l e

•

Hei ghtal t er nat i on

•

Al t er nat epr ofi l e.


Summary

•

e pa r ea nddi spl a ype t i tf our s • Pr

Prepare and Bavour mar4ipan

• •

Th ep r epa r a t i o no ft h ema r z i p anc anbep ur c ha seq ual i t ypr o du ct

•

T omak ema mar z i pani sj us taddi ngano t hers t ep.Pur c has equal i t y i ngr edi ent sandac qui r ear eput abl er ec i peandpr oduc emar z i pan

•

I tc anbeeas i ert oj us tpur c has equal i t ypr oduc t

•

Fl av ourwi t hqual i t yflav our s

•

Va r i a t i o nn ee dt oc o mp mp l i me ntt h eme di u mo fma r z i p an .

Shape and prepare for gla4ing

• •

Ma r z i p anc anbes ha pe dt oan yd es i g n

•

T og l az et h es ur f a cen ee dst ob edr y .

Decorate and display mar4ipan petit fours

•

•

•

Des i gnandpr epar eal l medi umsf ordec or at i onbef or ebegi nni ng

•

Di s pl ayt ohi ghl i ghtel eganc ei nt hepr oduc t

•

Al t er nat es hapes

•

Al t er nat ehei ghtel ev at i on.

7 9

8 0



•

• •

• +.&

ssem(le re0uired commodities andor preparations

• •

Pet i tf our' s ec ' and.Pet i tf our' dr y ' -Thi swaspr obabl yt hefi r s tp et i tf ours t y l e.

•

Shor t br eads •

Sma l l p i e ce sba k edi nt h eo v en . Var i at i onoft hi ss t y l ei sl i mi t l es s .

• •

Pl ai nbut t ers hor t br eadwi t hmi mi ni mal fl av our ;v ani l l a

•

Roas t ednut sl i k eal monds ,haz el nut s ,wal nut s , peanut scanbeaddedwhol eorchopped

•

Sp i c e sc anal s ob ea dd edt oad dt ofla v o ur .

•

Whenchi l l eds hor t br eadcanbecutf r om t hedi s corf r om f or medbl oc k st odes i r ed s h ap ea ndt h i c k n es s .

•

Thed ou ghc ana l s ob er ol l e do uti nt os he et san dmul t i t u deo fs hap esc anb e ac qui r edf r om s pec i al madec ut t er s .

•

Doughsc anbefla v our edwi t hspi c es ,nut sandgl ac eanddr i edf r ui t s .

•

Bef or ebak i ng,doughsc anber ol l edi ns ugarornut s .

•

Wh enba k edp r o du c t sa r ec o ol e dt h ep r o du c tc a nb ec a nb efi n i s h edbyd i p pi n gi n c hoc ol at e,appl yi c i ngt os ur f ac eandal l owdr y i ng.

Puffpast r y •

Rol l e d,s ha pe da ndc utwi t hs uga r :pa l mi e r s .

•

Wor kswe wel li nwar mercl i mat e,butnothumi dcl i mat es.

•

Honeydoughs •

Bas el Lec k er l i ;ahoneydoughfi l l edwi t hdr i edf r ui t sandnut s ,r ol l edfl atandbak ed t hengl az edwi t hboi l eds ugarbr us hedont ol ea v ewhi t es ugarc oat i ng


Gi nger br eads ;v ar i e t yabounds ,s of torhar d,s hapesv ar i abl e

•

Canbebak edandc utt os hapemak i ngdel i ght f ul pe t i tf ours ec .

8 1

pr o du c t s ,fl a v o ur e da ndb ak e dc a na l s ob eu s eda sp et i t Mer i ngue f ours ec .

•

•

J ap onai s e;mer i n gue ,wi t hgr o un dn ut sa dd edandpi pe dt o s h ap e,b ak e dt h end ec o r a t e d.

• +.)

ssem(le gateau#, tortes and ca%es according to recipe instruction instructions s Fi l l i ngsf orpet i tf our s

Gana che •

Ga na c hec anbeus e da safi l l i n gb et we ens ho r t b r e ad pi ec esors heet sofs hor t br eadt hatar et henc utt os i z e, i t sus ei sv ar i edandc anbeut i l i s edi nman ywa y s.

•

Ga na c hec anbefl a v ou r e dwi t hal c o ho lo rn oa l c o ho l fl av our i ngs ,r oas t edc hoppednut sc anbeadded.I ti s s t a bl eatr o om t e mp mp er a t u r ea ndc anb ea da pt e dt owo r k i nwar m,humi dcl i mat esaswel l .

Jam •

J am i sp i p edon t oon epi e cet h enano t he rpi e cei spl a ce do nt o pa nd2p i ec esbo nd .

But t e rc r e am •

But t erc r eam wi l l s i tatr oom t emper at ur ef ors ev er al day s.I tc ol our s wel l andcanbefla v our edwi t han y t hi ngofy ourc hoi c e.

Mar zi pan •

Ma r z i pa nc anb eu se da safi l l i n g.No r ma l l ybl e nde dwi t h:

•

Fl av our i ng

•

Col our i ng

•

So f t e ni n ga ge nts uc hs ug arwa t e r . •

Sugarwat erneedst obeaddedi nmoder at i onandi fl ef tf ort ool ongf er men t at i onc an oc c ur .

Dr i edf r ui t s •

Wh ena dd edt ob i n di n ga ge nt st h eyma ma k efl a v o ur s o me mefi l l i n gsf o rma nypa s t r i e s .

8 2


Roas t ednut sanddr i edf r ui t sboundi ns mal ma l amount sofj am wor kwel l i n s h o r t b r e a d

•

Dr i edf r ui t smi mi x edi nt omar z i panal s oaddi nt er es t . •

I ngr edi ent swi t hl o w wat erac t i v i t yma mak et hebes tfi l l i ngs .T oomuc h moi s t ur ewi l l s of t ent hedr ypas t r yandmak et hem l es spal at abl et o c u s t o me me r .


8 3

• +.+

Use appropriate e0uipment to assem(le ca%es for gateau#, tortes and ca%es

• •

Pet i tf ours ecc anbes er v edpl ai norgl az ed.

•

Gl a zi n gc ant a k epl a c e:

•

Bef or et he ygoi nt ot heo v enor

•

Af t ert he yar ebak ed. •

Effe ctofGl a z i ng

•

Gl az i ngwi l l gi v es heent ot hefi ni s hedpr oduc t s :

•

Eggwas happl i edbef or ebak i ngwi l l gi v eapl eas i nge y eappeal t ot hefi ni s hedpr oduc t

•

Sugarappl i edbef or et hebak i ngpr oc es swi l l gi v et ex t ur al c r unc ht ot hebak edpr oduc t .I f bak edathi ghenought emper at ur ei twi l l c ar amel i s eandgi v eac l earfi ni s h

•

Boi l eds ugarappl i edaf t ert hebak i ngpr oc es s( bas el l ec kel i )wi l l s ett oadr yt ouc handadd fl a v ou rt opr o duc t

•

Gu m Ac a c i a( Gu m Ar a bi c a )a pp l i e dwh i l eba k edgi n ge r b r e ad i sst i l l hotwi l l gi v eapl eas i ngs heent ot hec ool edpr oduc t

•

Ganac heappl i edc or r ec t l ygi v eanappeal i ngfi ni s h

•

Fondanti sv er s at i l e,c anbec ol our ed,fl av our edandi f pr epar edc or r ec t l yl ook sappeal i ngandwi l l s t andatr oom t emper at ur ef ors ev er al da ys . •

Forgl az i ngt obeappl i edt ot hepet i tf our sbef or eoraf t erbak i ngt hepr oduc tneedst o bedr yandf r eef r om f or ei gnobj ec t s .

•

Cr umbsf orc ut t i ngwi l l gets t uc ki nt hegl az eandr ui nt heey eappeal oft hefi ni s hed pr oduc t .

•

8 4


• +.-

Use correct techni0ues to assem(le ca%es for gateau#, tortes and ca%es

•

Introduction

•

De c or a t i o nsne edt oa dde y ea pp ea la nda l s os h ou l db ei nk e ep i n gwi t ht h et h emeo f t hepr oduc t .

•

Dec or a t i on ss ho ul dbe :

•

Si mp l e

•

Smal l

•

Ea syt oap pl y . •

De c or a t i o nsc a nb e:

•

Roas t ednuts l i v er sorpor t i ons

•

Candi edf r ui tpor t i ons

•

Pi pedganache. •

•

Dec or at i onsf orpet i tf ours ecneedt obes i mpl et obei nk eepi ngwi t ht het er m' s ec ' ( dr y ) .I ft he yge tt ooc ompl i c at edt hent hepr oduc tbec omet oodi ffic ul tt ohandl e.

Keept hem si mpl e.

•

•


• +./

8 5

Display petit four sec

•

Introduction

•

Pet i tf or' s ec 'wor s tenemyi sm mo oi s t ur ef r om t heai r .

•

Fr es hpet i tf ours ecshoul dbec r i s pt ot hebi t eandi fal l owedt os t andex pos edf ort oo l ongi nt heopenwi l l l os et hatc r i s pnes sandbedul l t oeat .

•

Pet i tf our' s ec ' ar ebes tdi s pl ay ed:

•

Longr o wsonpl at esorpl at t er s

•

I fs er v edi ndi v i dual l yt he ys houl dbepl ac edonpl at esev enl yspac ed

•

3-4pi ec esperper s oni snor mal . •

I ft h eyha v eb ee nou to ndi s pl a yandno tc ons u me me dt h ent he yar et h endi s c ar d ed .

•

Aspe rFoo dSa f e t yPl an( FSP)r e qui r e me me nt s ,a nyf o odt h atha sb eenondi s pl a yor s e r v e dt oc us t o me me r sa ndn otc o ns u me me dt h eni tn ee dst obedi s c a r d edbe c au s e hasbe enl os t . ' cont r ol '

•

At t r ac t i v el ydi s pl ay edpet i t sf our s ar egr eatpr oduc tf orc at c hi ngt he c us t omer s ’at t ent i on.

•

The yl ookm mo os tat t r ac t i v ewhen ar r a nge dn eat l yan dwi t ht h ough t gi v ent ot her epet i t i onor al t er nat i onofs hapes ,c ol our s an dd ec or at i on s.

•

Dec or at edpet i t sf our s( i npar t i c ul art hei c edv ar i et y )l endt hems el v est oi mmac ul at e c r af t s mans ma hi panddec or at i ngs ki l l s .

•

Toat t r ac tt her es pec tf ort hi swor k ,aneatunc l ut t er ed,c l eanandt i dydi s pl ayi s es s ent i al .

•

Thi sgr eat l yaffec t st hev i s ual i mpac tandappr ec i at i onoft hev i ewerandwi l l t empt t hec us t omert oi ndul ge.

•

Al l v ar i et i esofpet i t sf our sar ebes ti fs er v edf r es h.

•

Di s pl ay i ngonc er ami c spl at esandpl at t er s ,gl as smi r r or st r ay scanl ookv er yeffec t i v e i nbuffets t y l es er v i c e.

•

I ndi v i dual s er v esof34pi ec esperpl at ei sf oreffec t i v ef ormoder nc offees er v i c e.

•

8 6



3 . 1

•


•


•

Thes t udentwi l l needt oc ompl et eapl ant opr oduc eatt wodi ff er entr ec i pesofpet i t f ours ec .

•


•

Li s tofal l equi pmentt hatwi l l beneededt opr oduc et hepet i tf ours ec .

T wodi ff e r e ntr e c i p esa nds ha pe sofp e t i tf o urs e c : •

On ei st ob es an dwi c he ds ofi l l i ngwi l l ha v et ob en omi na t e da ndp r e pa r e d.

3. 2 . Af t erb ak i n gp et i tf o urs e ci st ob eg l a ze d: •

Di ppedi nchocol at e

•

Dust edwi t hi ci ngsugar

•

Ke epi ts i mpl e .

3 . 3 . Ap l a no fd i s p l a yo ut l a ywi l l n ee dt obes ho wnon : •

•

Dr a w di s pl a yonA4papers howi ngpos i t i onandshapeofpe t i tf our .


• Summary • •

Prepare and (a%e selection of petit four sec

•

Pet i tf ours ect endt obepas t r yors hor t br eadbas ed.

•

Canhav edr i edf r ui t sornuti ns i de.

•

Out s i deofpe t i tf ourt endsno tt oha v eagl az e.Ch oc ol at ema ybepi pedo v erpar to f pet i tf orbutnott ot al l ycov er ed.

•

Butter s%ortbread "it% a s#ot o am sand"ic%ed bet"een t"o #ieces

•

-iennese s%ortbread s%ortbread "it% a small #iece o glace c%erry on to#

•

;ee# it sim#le*

•

Prepare and Bavour *llings to re0uired consistency

•

Pet i tf ours ect endnott oha vemuc hfi l l i ng.

•

Gam

•

anac%e

•

Butter cream*

•

Smal l s po t st og etbi n di ngeff ec t .

•

Pet i tf ours houl dno tha v emoi s t ur ef r om b ondi n gagent .

•

Prepare petit four sec for gla4ing

•

an be glaed beore going into o$en

•

.ugar a##lied to surace "ill glae "%en %eat is a##lied or "ill gi$e HcrustyH teture to ba!ed #roduct

•

 glae is going to be added t%e #roduct surace needs to be clean) smoot% and dry*

•

Decorate petit four sec to enhance customer eye appeal

•

Dec or at i onc anbea pp l i edb ef or eoraf t erbak i ng.

•

lace ruit a##lied to s%ortbread beore ba!ing "ill add s#las% o colour to end #roduct*

•

Display petit four sec

•

:ormal dis#lay c%aracteristics need to be gi$en

•

/ig%lig%t attributes o #roduct # roduct

•

.%o" cratsmans%i# in dis#lay

•

lternate s%a#es to im#ro$e eye a##eal

•

lternate %eig%ts to brea! u# #ro
8 7

8 8


• earning Outcomes -' • •

• -.&

Decorate ca%es for gateau#, tortes and ca%es using coating, icing and decorations to according to standard recipes andor enterprise standards andor customer re0uests

•

Introduction

•

Car amel i s eds ugarc anbeus edt o' gl az e' pet i tf our sbef or et heyar es er v ed.

•

Car amel i s edpet i tf our shav eav er yshor ts hel fl i f eunl es st hes ugari sspr ay edwi t h l ac queraf t eri ti sappl i ed.Sugarbr eak sdownwheni ts t andsf ort ool ongatr oom t empe r a t u r e.

•

' Br eak sdown' i sat er m us edt odes c r i bet heac t i onofmoi s t ur ef r om t heai rat t ac hi ng i t s el ft ot hes ugaranddi s sol v i ngt hes ugar .Thes ur f ac ebec omess t i c kyandt he s ugarj us tr unsofft hepr oduc t .

•

Car amel i s edpe t i tf our sar emai nl yr oas t ednut sanddr i edf r ui t swi t hmar z i pan.

•

Anypr oduc tt hati sgoi ngt obec oat edwi t hc ar amel wi l l needt obedr yi nt e xt ur e.

•

St r a wb er r yandgr a pe sc anb ed i p pedi nc ar amel b utonl yha v eal i f es pa no fa c oupl eofhour s .3040mi nut esi sbes t .

•

Thema ma i npr o bl e mh er ei st h emo i s t ur e f r om t hei ns i deoft hef r ui tweepsout andt hehar dc ar amel f al l soffoft he pr oduc t .

•

Ca r a me me l i s e dn ut sa ndma r z i p anwo r k bet t erast hepr oduc ti sdr yandwi l l c ar r yt hec ar amel bet t er .Ev enher et he l i f es pani sonl yaf ewhour sunl es sa f oodl ac queri sappl i ed.

•

Dr i edf r ui t scanbec ar amel i s edwi t h s uc c es sast her ei sl o w moi s t ur e c o n t e n t .


8 9

•

Whenf r es hf r ui ti sdi ppedt hemoi s t ur ei ns i de‘ boi l s ’ands t r uc t ur eoft hef r ui tj us t un dert h es k i nb r e ak sdo wnan dt her e sul t i ngmo i s t ur eweep st h r oug ht hes k i na nd r el eas est hec ar amel i s eds ug arf r om t hes ur f ac e.

•

Dr i edf r ui t sst uff edwi t hfl av our edmar z i panorot herdr i edf r ui tands ugar / fl av our mi x t ur esar ee x cel l entc andi dat esf orc oat i ngwi t hc ar amel .

•

Thec ar amel wi l l hol dl ongerast hepr oduc ti sl oweri n‘ wat er ’ .

•

Fr es hdat esanddr i edapr i c ot ss t uff edwi t hfla v our edmar z i pan.

•

Nut sl i k ewal nut sshoul dbec hos enf ort hei rwhol ehal v es ,noc hi psofbr eak agest o t h en utp i ec e.T wowal n utha l v e swi t hab al l o ffl a v ou r e dma r z i p anb et ween .

•

• -.)

Presentdisplay gateau#, tortes and ca%es to enterprise standards using appropriate service e0uipment

• •

T oc ar amel i s et hepr oduc ti tneedst obeonat r a y .

•

Al l t hepr oduc t sneedt obec l eananddr yf ort hec ar amel t oadher e.

•

Anyf r ui tt hati st obedi ppedi nc ar amel needst obedr yandi t ss ki nneedst obe i nt ac t .

•

Or a ng es e gme nt sne ed st oh av eal l s t r i n ga ndp i t hr e mo mo v e d.

•

Gr apesneedt obei ns mal ma l c l us t er sof2or1.

•

Nut ss houl dbes l i ght l yr oas t ed;r a w nut sha v eadi mi ni s hedfl av ourt ot hem.

•

T od i pi nc a r a me me lp r o du c ta nde qu i p me me ntn ee dst ob ep r e pa r e db ef o r et h ema k i n go f t h ec ar amel .

•

Ha vi ngapr epar eds ur f ac et opl ac et hec ar amel di ppedpr oduc ti sal s oi mpor t ant .An oi l eds ur f ac ewi l l al l owt hec ar amel t oc ool andt henno tbondt ot hes ur f ac e.

•

I fhotc ar amel i spl ac edont oanunpr epar eds ur f ac ei twi l l s t i c kt ot hes ur f ac e.The pr oduc twi l l t henc r ac kwhenat t empt i ngt or emov et hepr oduc tf r om t hats ur f ac e.

• -.+ •

Prepare coating for fruits

Car amel i ssug art hati scook edunt i l i tr eac hesat emper at ur eof156° Cwheni t begi nst ocol our .Ast het emper at ur ei nc r eas ess odoest hec ol our .

9 0


Car amel t hathasr eac hedat emper at ur eof175° Ci sbur nt ,i t wi l l ha vet hev er ydar k ,al mos tbl ac kc ol ourandf r om t hi s poi ntoni tl os ess wee t nes sandbec omesbi t t er .

•

Toma maket hecar ame mel

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Di s s ol v eapor t i onofs ug ari ns omewat er ;4par t ss ugart o1par t wat er

•

Sl owl yheatunt i l boi l i ng,s t i r r i ngt odi s s ol v es ugarbef or es ol ut i onboi l s

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Whensol ut i onr eac hesboi l i ngpoi ntadd10% l i qui dgl uc os eofs ugarwei ght

•

St i rgent l yt odi s sol v egl uc os e

•

Sk i m an ys c um t hatr i s est ot het op

•

Wa s hs i d eso fp otd ownwi t hp as t r yb r u s ha ndc ol dwa t e r

•

Al l ows ol ut i ont oc ookunt i l t emper at ur er eac hes160º C

•

Donots t i rt hes ol ut i onwhi l ei tboi l sast hi smaycaus ec r y s t al l i s at i ont ooc cur

•

Assol ut i onr i s esabov e160º Ci twi l l begi nt oc hangec ol ourt ol i ghtamberc ol our

•

Whensol ut i onhasc ol our edt odes i r edcar amel c ol our ,r emo v ef r om heatandar r es tt he c oo ki n gp r o c es s

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Ar r es tt hecook i ngpr oc es sbypl ac i ngbas eofpoti nt oc ol dwat er

•

Leav ei nc ol dwat erunt i l s ol ut i ons t opsboi l i ng • •

No wt hes ol ut i oni sr eadyt ous e. Sp ee da nde ffic i e nc yi sn ee de dh er eb ec a us east h es o l u t i o nc o ol st h ec a r a me me l b ec o me me st h i c k e ra ndh ar d ert owo r k .

• • -.-

Coat caramelised petit fours

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Di pt hepr oduc ti nt ot heho tc ar amel .

•

T odot hi st ak ess omee xper t i s e.

•

T ak eadi ppi ngf or ki nt ooi l andt henpi c kupt hepr oduc tandl eti tdr opi nt ot het offee.

•

Us et heoi l c ov er edpar t soft hef or kt or ol l t hepr oduc ti nt heho tc ar amel andt hen r e mo mo v et h epr od uc tf r o mt heho tc ar a me me la ndt h ec ar a me me lc o v er e dp r od uc ts ho ul d s l i deofft hef or kont ot hepr epar eds ur f ac et hathasbeens mear me edwi t hoi l t opr ev ent s t i c k i ng.


9 1

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Al l o wc ar amel t ocool bef or er emo v i ngt opaperc upf or s t or age.

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So me mepr o du c tc a nb ed i p pe db yho l d i n gb ot t o mo fp r o du c t anddi ppi ng2/ 3o ft hepr oduc ti nt oho tc ar amel .Car eneeds t obet ak enher east hedangero fbur ni ngfi nger si shi gh.

•

Hol dp r o duc tabo v ec ar a me me lan dal l o we x c es st ofl o wb ac ki n t opo t .Si tpr o du cton oi l eds ur f ac et oc ool .

•

Recom mm mendat i on:

•

Whenwor k i ngwi t hho tc ar amel ati sadv i s abl et oha v eabo wl ofc ol dwat erne xtt o you.

•

I ft h eho tc ar a me me lt o uc he st h eh uma ns k i ni twi l l c au sev e r yba dd ama ge .

•

Dono tt r yt owi pet heho tc ar amel offasi twi l l j us tc aus emor edamage.

•

Pl ac et heaff ec t edar eai nt ot hec ol dwat er .Thi swi l l c ool ands ett hec ar amel .I tc an t h enbepe el edoffwi t hmi mi n i ma ld ama get os k i ns ur f ac e .

•

Thedamagei sal r eadydoneandbl i s t er swi l l ens ur e.

•

Thi st ec hni quei saboutmi ni mi s i ngf ur t herdamaget oo t herpar t soft hebody .

•

T r y i ngt owi pet heho tt off eeoffwi t ht heo t herhandonl ybur nst heo t herhand

•

Pl ac i n gfi ng eri nt omo ut ho nl ybu r n st h et o ng uea ndr o ofo fmo ut h.

•

Wher ewoul dy our at herha v et hebl i s t er ?

•

Ont i poffi ngerori ns i dey o urmout h?

•

9 2


• -./

Display caramelised petit fours

•

At t r ac t i v el ydi s pl ay edpet i t sf our sar egr eatpr oduc tf orc at c hi ngt hec us t omer s ’ at t ent i on.

•

The yl ookmo mos tat t r ac t i v ewhenar r angedneat l yandwi t ht houghtgi v ent ot he r epet i t i onoral t er nat i onofs hapes ,c ol our sanddec or at i ons .

•

Toat t r ac tt her es pec tf ort hi s wor k ,aneatunc l ut t er ed,c l ean andt i dydi s pl ayi ses sent i al .

•

Thi sgr eat l yaffec t st hev i s ual i mpac tandappr ec i at i onoft he v i ewerandwi l l t emptt he c us t omert oi ndul ge.

•

Al l v ar i et i esofpet i t sf our sar e bes ti fs er v edf r es h.

•

Di s pl a yi ngoncer ami c spl at es andpl at t er s ,gl as s,mi r r or s ,t r ay sc anl ookv er yeffec t i v ei nbuffets t y l es er v i c e.

•

I ndi v i dual s er v esof3-4pi ec esperpl at ei sf oreffec t i v ef ormoder nc offees er v i c e.

•

Car amel i s edpe t i tf our sneedt obes er v e df r es handi npaperc ont ai ner s .Thi sma mak es i teas yf ort hec us t omert ohandl et hem.

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4 . 1

4. 2

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Th es t u de ntwi l l n ee dt oc o mp mp l e t eap l a nt op r o du c ea tt wod i ff er e ntr e c i p esofc a r a me me l i s e d pet i tf ourands i xpor t i onsofeac h: •

Pl ani st oi nc l udec ompl e t edr ec i pewi t hal l i ngr edi ent sandmet hodsofpr oduc t i on

•

Li s tofal l equi pmentt hatwi l l beneededt opr oduc et hec ar amel i s edpet i tf our s .

Onef r ui tandonenutpr oduct : •

4. 3

Di scusshowt hepr oductneedst obepr epar edf ort hecar ame melt obond: •

4 . 4

Nutpr o du cts ho ul di n cl u defl a v our e dma r z i p an .

Di s c us spr epar at i onofs ur f ac et hatpr oduc tneedst obepl ac edt ocool .

Dr a w adi a gr a mo fh owt h ec a r a me me l i s e dp et i tf o urwi l l b ed i s p l a y e d.

9 4


• Summary • •

Sel ectf r ui t s/ nut s • • •

Fruits s%ould %a$e s!in intact and %a$e stem attac%ed or easier %andling Fruit needs to be dry :uts need to be com#lete) "it% bro!en) bro!en) c%i##ed not to be included*

Pr epar epr oduct s • •

Product needs to be clean and smoot%* :o oreign matter attac%ed ari#an (a$our
Pr epar ecoat i ngf orf r ui t s • •

aramelised sugar needs to be %eated to suIciently %ig% tem#eratures t%at it sets "it% a Hcrac!H  lig%t amber colour needs to be #resentJ %ence t%e name HcaramelH*

Coa tc ar a me me l i s edpe t i tf our s • • •

are needs to be ta!en "%en %andling t%e H%ot caramelH Product needs to %a$e a dry surace or t%e caramel to bond .urace t%at #roduct is #laced to cool needs to %a$e non stic! ability  oiled*

Di spl a ycar a me mel i se dpe t i tf our s • • • • •

:ormal dis#lay c%aracteristics need to be gi$en /ig%lig%t attributes o #roduct .%o" cratsmans%i# in dis#lay lternate s%a#es to im#ro$e eye a##eal lternate %eig%ts to brea! u# #ro

9 5

• earning Outcomes /' • • • /.&

Store at correct temperature and conditions of storage

• •

Al l pr epar edpet i tf our swi l l s ufferf r om t oomuc hmoi s t ur ei nt heenv i r onment .

•

Ac ool dr ycl os edenv i r onmenti sbes tf ors t or ageofal l pet i tf our sex c eptt hos et hat c ont ai nper i s habl ei ngr edi ent sl i k e f r e s hc r e am.

•

Car amel i s edpe t i tf ourwi l l ha veas hor t l i f es panast hec ar amel i shy dr os c opi c andat t r ac t smoi s t ur ef r om t heai r .Thi s moi s t ur ec aus est hes ugart os of t en anddi s s ol v e .

•

Pr oduc tl i k ef r ui t ,gr apesand s t r awber r i eswi l l ooz emoi s t ur ef r om t hei ri nt er nal s t r uc t ur ec aus i ngt hec ar amel t odi s l odgef r om t hes ur f ac eoft hef r ui t .

•

Thi si scaus edbyt hef ac tt hatt hemoi s t ur ej us tundert hes ur f ac eoft hes ki nboi l s , br eak i ngt hec el l ul ars t r uc t ur eoft hef r ui tandt hemoi s t ur ehel di ns i des eeps t h r o ug ht h ed ama ge ds k i n .

•

90% ofpe t i tf our sneedc ool dr yen vi r onmentf ors t or age.

• • /.)

Maintain ma#imum eating 0uality, appearance and freshness

• •

I ti sami mi s t ak et opr o duc emor et h anca nb eu se di nde fin edpe r i o ds .I tma ybemo mo r e ec onomi c al l yv i abl et opr oduc el ar genumber sofacer t ai npr oduc t .

•

T oma i nt a i nf r es h ne sspe t i tf o ur sne edt obefi ni s he da sn eed ed .

•

Par tpr oc es s i ngcanbeac hi e v edl i k em ma ak i ngshor t br eadandf r eez i ng.

•

The nbak easne ed ed .Bu tt h i sdo est a k es pac eandt i mei nf r e ez er .

9 6

Pre# Pre#ar are e and and dis# dis#la lay y #et #etit it our ours s •

Thebes twa yt oha v ef r es hpe t i tf our si st opr oduc et hem r egul ar l yandasneeded.

•

Pr ot ec tfi ni s hedpet i tf ourf r om adv er s ec ondi t i onst omai nt ai ns t r uc t ur al i nt egr i t yby enc l os i ngi nf oods af ec ont ai ner s .

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9 7

• Wor kPr oj ect s •


•


5. 1 Thes t udentwi l l needt ocompl e t ear epor tonho wt he ypl ant os t or et hepe t i tf our p r o du c e d:

• Summary

• • •

•

• Pet i tf our swi l l n ee dt obek epti ns ec ur een vi r onmentt ok eepf r es hn es sandeat i ng qual i t yenhanc edf orc us t omers at i s f ac t i on.

•

•

Sec ur een vi r o nmentwi l l depen dont het y peofp et i tf o ur .

•

Hi ghr i s ki ngr edi ent swi l l needt obei nc ont r ol l edenv i r onment .

•

Unbak edpr oduc twi l l n ee dt obef r oz enun t i l r ea dyf orb ak i ng.

• • • • • • •

T opr ot ec tf r om adv er s ec ondi t i ons

•

•

T omai nt ai ni nt egr i t y

•

T oma i n t a i nf r e s hn es san dc u s t o me me ra pp ea l .

Repor ts houl dc ov eral l t y pesofpet i tf our s ,pet i tf ours ec ,gl ac e,mar z i pan,orc ar amel i s ed.

5. 2 Whatar et heen vi r onment al c ondi t i onst hatt he yneedt obes t or edi nt omai nt ai ni nt egr i t y ? 5. 3 . Ho w dot he yneedt obes t or edt omai nt ai ni nt egr i t yt omai nt ai neat i ngqual i t yand f r es hnes s ?

9 8

K+LP K+LP  +/ +/ >C@ >C@ :+ :+ ++ ++M M

• 9ecommended reading •

Bl o om, Car ol e; 20 09 ;Bi t eSi z eDes ser t s :Cr eat i ngMi ni SweetT r eat s ,f r om Cu pc a k e st oCo bb l e r st oCu s t a r d san dCo ok i e s;Ho ug ht o nMi ffli nHa r c o u r t

•

Br ak er ,Fl o;2000;Swee tMi ni at ur es :TheAr tofMak i ngBi t eSi z eDes s er t s; Ch r o ni c l eBo ok s

•

Br o ok sCo ul s o nNg uy e n ;2 01 3;Th ePe t i tFo urCo ok b oo k ; Ul y s s e sPr e s s

•

Col l i s t er ,L&Bl ak el 1986;TheBaki ngBook;Co nr a nO Oc c t o pu s

•

Co ne ,Mi n dy ;2 01 3;Gour metFr enchMa Macar ons:CedarFor t ,I nc

•

Dodge, Abigail Johnson; 2 01 2;Mi n iT r e at s&Ha nd He l dSwe et s :1 00

Del i c i ou sDe ss er t st oPi c kUpan dEat a un t o nPr e s s ;T •

Fi s her ,T er i L yn;2012; Ti n yFoodPar t y ! :Bi t eSi z eRec i pesf orMi ni at ur e Meal s;Qu i r kBoo k s

•

Fr i ber g,Bo;2004( 4th edi t i on) ;ThePr of es s i onal Pas t r y c hef ;Va nNo s t r a nd Rei nhol d

•

Joyce, Jennifer; 2005; Smal l Bi t es;D Adult

•

Mi c h el Ro ux ;1 99 6;Des s er t s ,AL i f eL on gPas s i o n;Co nr anOc Oc t op usL i mi t ed

•

Ki nnai r d,Dr .Ti m;2013;Per f ec tPat i s s er i e:Mas t er i ngMac ar ons ,Madel ei nes andMo Mor e;Fi r efl yBook s

•

Mi go y a,Fr anc i s c oJ ; 2012;El e me me nt so fDe s s e r t ; !iley

•

Oj ak angas ,Beat r i c e;2009;Pet i t eSweet s :Bi t eSi z eDes ser t st oSat i s f y Ev e r ySwe e tT o o t h;Sel l er sPubl i s hi

9 9


• $rainee evaluation sheet •

Prepare and display petit fours

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Thef ol l o wi n gs t a t eme nt sar ea bou tt h ec omp et e nc yy ouha v ej u s tc ompl e t e d.

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D

D

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Th er ewa st o omu c hi nt h i s c omp et e nc yt oc o v erwi t h outr us hi n g.

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Mo s to ft h ec o mp mp e t e nc ys e e m me e d r el e v antt ome.

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Th ec o mp mp et e nc ywa satt h er i g ht l ev el f orme.

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Igo tenoughhel pf r om myt r ai ner .

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Theamountofac t i v i t i eswas s u ffic ffic i en t .

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T hec o mp mp e t e n c ya l l o we dme met ou s e myowni ni t i at i v e.

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Myt r ai ni ngwaswel l or g ani s ed.

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Myt r a i n erh adt i met oan s we rmy q ues t i ons .

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Iu nd er s t o odh owIwa sgo i n gt ob e a ss e s s e d .

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Iwasgi v enen ought i met opr ac t i c e.

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Myt r a i n erf e ed ba ckwasus ef u l .

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En ou gheq ui p me me ntwa sa v ai l a bl ean d i twor k edwel l .

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Pl ea set i ckt hea ppr opr i a t e box

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1 0 0

Brea Bread d & Pas Pastr try y Pro Produ duct ctio ion n

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Theac t i v i t i eswer et oohar df orme.

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Thebes tt hi ngsaboutt hi suni twer e: •___________________________________________________________________________ •___________________________________________________________________________ •___________________________________________________________________________ •___________________________________________________________________________

Thewor s tt hi ngsaboutt hi suni twer e: •___________________________________________________________________________ •___________________________________________________________________________ •___________________________________________________________________________ •___________________________________________________________________________

Thet hi ngsy ous houl dc hangei nt hi suni tar e: •___________________________________________________________________________ •___________________________________________________________________________ •___________________________________________________________________________ •___________________________________________________________________________

•

1 0 1

1 0 2


• $rainee Self=ssessment Chec%list Ch ec%list •

Asani ndi c at ort oy ourT r ai ner / As s es s orofy ourr eadi nes sf oras s es smenti nt hi suni t pl eas ec ompl e t et hef ol l o wi ngandhandt oy ourT r ai ner / As s es s or .

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Prepare  Display Petit 1ours

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Pr epar eav ar i e t yofs pon gesandc ak esf org at ea ux ,t or t es andc ak est odes i r edpr oduc tc har ac t er i s t i c s

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Pr oduc eav ar i et yofs pongesa ndc ak esf orgat eaux ,t or t es an dc ak esa cc or di ngt os t andar dr ec i pesa ndent er pr i s e s t a n d a r d s

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Us eap pr o pr i a t eeq ui p me me ntt opr e pa r ean db ak es p on ge s an dc a k esf o rg at ea ux ,t or t e san dc ak e s

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Us ec or r e ctt ec h ni qu est opr od uc es po ng esa ndc ak e sf o r gat eaux ,t or t esan dc ak es

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Ba k es p on ge sa ndc a k esf o rg at e au x ,t o r t e sa ndc a k est o ent er pr i s er equi r ement sands t andar ds

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Pr epar eav ar i et yoffi l l i ngs ,c oat i ng/ i c i nganddec or at i ons f orgat eaux ,t or t esandc ak es

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Pr epar emar z i panf orgl az i ng

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De cor a t ema mar z i p anpe t i tf o ur st oenh an c ec u s t o mere me y e appeal

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Di s pl a ymar z i panpet i tf our s

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earning Outcomes +' •

As s embl er eq ui r e dc ommo di t i e san d/ orp r ep ar at i on s

1 0 3


Prepare  Display Petit 1ours

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As s embl eg at e au x,t o r t esan dc ak e sa c cor d i n gt or ec i p e i ns t r uc t i ons

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Us ea pp r o pr i a t ee qu i p me me ntt oa s s emb l ec a k esf o rg a t e au x , t o r t e sa ndc ak e s

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Us ec or r e ctt ec h ni qu est oa ss embl ec ak e sf o rg at e aux , t o r t e sa ndc ak e s

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Di s pl aypet i tf ours ec

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De cor a t ec ak e sf org at e au x,t or t esan dc ak e su s i n g c oat i ng,i c i nganddec or at i onst oac cor di ngt os t andar d r ec i pesand/ ore nt er pr i s es t andar dsand/ orc us t omer r e q u e s t s

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Pr es ent / di s pl a ygat eaux ,t or t esandc ak est oent er pr i s e s t a nd ar dsus i n gap pr o pr i a t es er v i c ee qu i p men me t

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Pr epar ec oat i ngf orf r ui t s

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Coatc ar amel i s edpet i tf our s

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Di s pl a yc ar amel i s edpet i tf our s

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earning Outcomes -' •

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earning Outcomes /' •

St or eatc or r ec tt emper at ur eandc ondi t i onsofs t or age

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Ma i n t a i nma x i mu me at i n gq ua l i t y ,a pp ea r a nc ea nd f r es hnes s

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St at eme mentbyTr ai nee:

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Ibel i ev eIam r eadyt obeas s es s edont hef ol l o wi ngasi ndi c at edabo v e:

1 0 4

Brea Bread d & Pastr astry y Pr Produc oducti tion on • __________________

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Not e: •

Fo ra l l bo x eswher eaNo*i st i c k ed,pl eas epr ov i dedet ai l soft heex t r as t epsor wo r ky o une edt odot obe c o me mer e ad yf o ra s s e s s m me e nt .

• • • • • • • • • •

MODU! ?

1 0 5


•

P9!S!<$ D!SS!9$ • • • • • • •

• • • • • • •

• • • •


Thi suni tdeal swi t ht hes ki l l sandk nowl edger equi r edt oPr i na esentDesser t s r angeofs et t i ngswi t hi nt hehot el andt r av el i ndus t r i eswor k pl ac ec ont ex t .

Cour seCode:

FPT12 1 HRM 4 GRADE11 •

1 0 6

Brea Bread d & Pastr astry y Pr Produc oducti tion on Nom mi i nalHour s: 50hour s • •

earning Outcomes &' Plan dessert display Pe r f or ma nc eCr i t e r i a 1. 1 Pl ande ss er td i s pl a yapp r op r i a t et ol oc at i o n,f ac i l i t i e san de qu i pmen t 1 . 2 Pl a nap pr o pr i a t ea m mo o un ta ndv a r i e t yf o re v e n ta ndo rs e r v i c ep er i o d 1. 3 Pl anappr opr i at esau c esan dgar ni s hes

• • • • • •

earning Outcomes )' Present plated dessert Pe r f or ma nc eCr i t e r i a 2. 1 Por t i ondes er t s 2. 2 Pl at eandpr esentand/ ordecor at edess er t s 2. 3 Cont r ol ser vi cet emp mper at ur eofdesser t s

• • • • •

earning Outcomes +' Present dessert display Pe r f or ma nc eCr i t e r i a 3. 1 Por t i on,decor at e,ar r angedesser tdi spl ay 3. 2 Pr epa r edes s er ts er v i c eequ i pmen t 3 . 3 Co nt r o lv o l u mef me o rq ua l i t yd ur i n ge v e nta nd / o rs e r v i c ep er i o d

• • •

•

•

•

•

• •

• "lossary • •

Term

Amaretto

• •

Explanation

A liqueur from Italy, the primary flavour comes from sweet and bitter almond.

1 0 7


Term

•

Explanation

•

Angelica

•

Young leaf stalks of a plant which are candied and used for decoration.

•

Anglaise Sauce

•

Known as custard sauce, vanilla sauce or crème Anglaise.

•

Arrowroot

•

A kind of thickener, and it thickens at a lower temperature than either cornstarch or flour

•

Aspic

•

avoury !elly.

•

Batter

•

oft completed cake mi"ture.

•

Baume

•

#egrees on the scale of a saccharometer $sugar hydrometer%.

•

Bavarois

•

&hipped cream and melted gelatine folded to a custard sauce $also known as 'avarian (ream%.

•

Beignets

•

)ritters.

•

Blackjack

•

#ark carameli*ed sugar syrup used for colouring rich fruit cake mi"ing.

•

Bombe Mixture

•

+ade from egg yolks, sugar, and cream $similar to a parfait%

•

Bombes

•

A fro*en dessert with a combination of either Ice (ream, orbet, herbet and 'ombe +i"ture.

•

Boulangerie

•

'akery department.

•

Butterfmilk

•

Is made from sweet $or sour% milk after it has been churned to remove remove the )at.

•

Calvados

•

Apple brandy from )rance.

•

Candied

•

reserved by immersion in super-saturated super-saturated sugar solution.

•

Caramel

•

ugar solution boiled above /0 1( until turns golden brown.

•

Caramel Fruits

•

)ruits dipped in (aramel.

•

Caramelie

•

ugar heated above its melting point.

1 0 8


Term

•

Explanation

•

Cassata

•

An Ice cream and arfait specialty.

•

C!arlotte

•

+oulded desserts typically made in a dome and pail-shaped moulds.

•

C!ocolate "ermicelli

•

olished granules of (hocolate used as a decorations.

•

Compote

•

tewed or boiled fruit.

•

Coulis

•

(ooked or raw fruit purees that are sweetened, then used or served as sauces.

•

Coupe

•

An individual serving bowl.

•

Cointreau

•

A colourless )rench liqueur flavoured with peel of curacao oranges. oranges.

•

Cr#me de Cacao

•

A chocolate-flavoured liqueur.

•

Cr#me de Cassis

•

2iqueur made from 'lack currants.

•

Cr#pes

•

3hin pancakes

•

Cr$me Fra%c!e

•

A cultured cream made by adding an acid producing bacteria to pasteuri*ed pasteuri*ed heavy cream.

•

Cro&uant

•

+elted sugar with nuts or rice

•

Cr'stalliation

•

)ormation of crystals deliberately in various sugar boiling operations.

•

(ariole

•

pecial shape of mould.

•

Essences

•

(ompounds used for flavouring sweets and confectionery.

•

Essential )ils

•

Aromatic oils of fruit s, nuts, flowers e"tracted and used as flavouring.

•

Flambee

•

3o set set a liqueur or brandy alight during the cooking process.

•

Framboise

•

A liqueur distilled from raspberry !uice

•

Frangelico

•

2iqueur derived primarily from ha*elnuts but flavoured with berries and flowers as well.

1 0 9


Term

•

Explanation

•

Frapp*

•

(hilled

•

Friandise

•

etit )ours.

•

+alette

•

4ound and flaky pastry dough

•

+lac*

•

Ice or Ice (ream.

•

+lae

•

3o impart impart a gloss by coating with an agent such as apricot pur5e6

•

+lae

•

(arameli*ing sugar by the use of the oven, salamander or blow-torch.

•

+ianduja

•

(reamy chocolate confection flavoured with toasted nut paste.

•

+rand Marnier

•

2iqueur made with oranges and aged cognac.

•

+ratinate

•

A dish dish coloured brown in an oven, salamander salamander or blow-torch.

•

Beurre ,oisette

•

'rown butter or ha*elnut butter

•

-irsc!

•

2iqueur made from cherries, also known as kirschwasser.

•

.i&ueurs

•

pirits with an alcohol content of at least 708 vol. sweetened with sugar and flavoured with essences, essential oils or fruit !uices.

•

Madiera

•

A fortified sweet wine.

•

Marasc!ino

•

2iqueur made from cherries and used for flavouring.

•

Marsala

•

An Italian dessert wine.

•

Mascarpone C!eese

•

+ade from fresh cream derived from cow9s milk

•

Macerate

•

3o steep steep in a liquid to soften , generally applied to fruit.

•

Mise en place

•

'asic operations prior to the service.

•

Mousse

•

A dish which is light in consistency, served either hot or cold.

1 1 0


•

Term

•

Explanation

•

Mousseline Sauce

•

abayon mi" fold into a whipped heavy cream.

•

,ibs

•

mall fragments, such as almond or sugar nibs.

•

,ougat

•

+i"ture of melted sugar and almonds6ha*elnut ground to a paste and mi" with chocolate.

•

+i"ture of melted sugar and almonds known as praline : croquant.

•

A confection made from sugar, honey, and egg whites, with added ;lac5 fruits and nuts.

•

/arfait

•

)ro*en cream mi"ture made from syrup, egg yolks, and cream, and fro*en in moulds.

•

/raline

•

(roquant which has been coarsely chopped or milled into a smooth paste.

•

/udding

•

A soft mi"ture bake or steam in a basin or dish.

•

/ur*e

•

)ood passed through a sieve to make a thick pulp.

•

0omanoff Sauce

•

A mi"ture of whipped heavy cream and sour cream.

•

Saba'on

•

auce made from the yolks of eggs or either water or wine and sugar, beaten over a double boiler.

•

Sacc!arometer

•

pecial hydrometer for determining the density of sugar solutions.

•

Saffron

•

#ried stigmas of the saffron crocus.

•

Salamander

•

A type of grill heated from above.

•

Tapioca Ta pioca /earl

•

Is derived from the root of the outh American cassava plant, it is available in several forms. 3apioca must be soaked in water before cooking.

•

1uppa 2nglese

•

3rifle with fresh fruit, served in a glass bowl


1 1 1

• Introduction • $he dessert in the menu •

Al l goodf oodaffor dspl eas ur e;des ser t sar ede vi s edf orpl eas ur eal one.

•

Att heendoft hemeal ,whenappet i t esar el ar gel ysat i s fi ed,t hedes s er tr es t or est he pal at eandhi nt sats ens uousl ux ur y .I tpr ov i desav i t al s t r uc t ur eandbal anc et oa r es t aur ant ’ sme menu.

•

Pr es ent at i onofdes ser ti sver yi mpor t ant ,fi r s ti mpr es si on al wa y sanadv ant agef r o m aChefpoi nt sofv i e w,i t c omp l i me nt st h efl a v ou ro ft h ef oo d.

•

I nt hi sbookt hemai nc onc eptofpr es ent i ngdes ser t si st obe pr es ent edonadi ni ngpl at e.

•

Mr s . Bee t on( t he19t hc ent ur ycul i nar yenc y cl opaedi s t )s ai d once:

•

•

" I ft her ei sanypoe t r yata l li nmeal sori nt hepr ocessoff eedi ng,t her ei s poet r yi ndesser t s. " Al t houghpeopl ehav eeat env ar i ousk i ndsofs weetdi s hess i nc eear l i es tt i mes ,t he no t i onofas epar at es weetc our s e,att heendofameal ,i sar el at i v el ymo moder ni dea.

at east he14t hc ent ur y ,asoner ec or dedPar i s i anmenu • Asl r e v eal s ,aFr enc hbanq ue tmi ghtf eat ur e' ( ak i nd f r ume nt y ' ofs weetgr ai npor r i dge)aswel l asf r ui tj el l i esandf r i t t er s , s etal ongs i dehaunc hesofv eni s onandpl at t er sofl ampr e y s an ds t ur g eo n,t hegu es t she l pe dt h ems el v e st owh at e v er t he yf anc i ed( Thes eda y swec al l i tbuffet ) . •

At a bl ec r o wde dwi t hman ydi ff er en td i s he s,a si two ul db ear ,ma dea ni mpr e ss i v e di s pl ay .

•

Att h es a me met i me ,b ec a us es we et e ni n gwa sc o s t l y ,ah os twh os e r v e ds we etd i s h es ate v er yoppor t uni t yl ef thi sgues t si nnodoubtt hathewasamanofmeans .

•

Ev enwhenl o w pr i c eds ug arbec amewi del ya v ai l abl e,t hesepar at i onofdes s er t i nt ot hefi nal c our s eofameal t ookt i me.

•

Coo k swer er el u ct a ntt oab an do nt hegr a nd i o set a bl es e t t i n gst he yh adg r o wnup wi t h,andi twasnotunt i l t hemi ddl eoft he19t hc ent ur yt hatt hei deaofpr es ent i ng f oodsi nt heor deri nwhi c ht he ys houl dbeeat en,s ot hateac hc our s ei nt ur nwas r e pl ac edwi t has u bs equ en tc our s e ,wo nf u l l a cc ep t an ce .

1 1 2


Di ner swel c omedane ws y s t em;s i nc et he ywer eatl as tabl et oeatal l t hei rf ood whi l ei twass t i l l att hec or r ec tt emper at ur e.

•

Coo k sbe nefi t edbe ca us et hei rc r ea t i o nswoul dbeen j o y ed att hei rbes t .

•

Att h es a met me i me ,c oo k sha dt h epl ea sa ntc ha l l en geo f devel opi nganewanddema mandi ngar tf or m:THEMENU.

•

Bec aus eofi t sc ul mi nat i ngpos i t i oni nt hemenu,t hedes s er tmus tc ompl ement ,and ev enc ompl et ewi t h,al l t hathasgonebef or ei t .

•

I nor dert ot emptt heappe t i t esofgues t satt hec onc l us i onofal ongmeal ;

•

‘ t hedesser tpr esent at i onshoul dbeex ci t i ngandat t r act i v e. ’

•

I ndeedt hear tofdes s er tc ook er yi sv er ymu muc ht hear toft empt at i on.

•

I nt hepas tdes s er tpr es ent at i ono wedasmu muc ht oar c hi t ec t ur east oc ook er y ;t he Vi c t or i ansf av our edenor mous ,mul t i t i er edc ent er pi ec es ,v as tandf ant as t i c al l y as s emb l i e sd ec or at e dwi t hs pu ns ug ara ndg ol dl ea f .

•

Fe wd i n er st oda ywou l dbei mp r e s sedbys uc hcr e at i on s.

•

I nf ac t ,t hei rv er ys i z eof t enmadet hem apoorwa yof appr ec i at i ngt hem asf ood.

•

Nev er t hel es sal t hought het r endi st owar dsr el at i v e s i mpl i c i t y ,moder nc ook ss t i l l enj oymak i ngdi s pl ay s t hatdemons t r at et hebeaut yoft hei rmat er i al s ,and s i nc et hemat er i al sf ordes s er t sar es ov ar i edandof t ens oe yec at c hi ng,dec or at i v e pr es ent at i onr emai nsasat t ai nabl easev er


113

• earning Outcomes &' •

&.& Select re0uired commodities according to recipe and production re0uirements • •

Wha ti sr e qui r e dont hede ss er tdi s pl a y ?

•

I ti sni c et oex pec tc er t ai ndes ser t st obe av ai l abl ef ordi s pl aybutt hedes s er tdi s pl ay r es t r i c t edbyt hef ac i l i t i est hatar eav ai l abl e. Pl anades ser tdi s pl ayappr opr i at et ot he l oc at i on:

•

•

I si tt obei naf ul l yequi ppedc ommer c i al k i t c heni nafi v es t arl oc at i on?

•

I si tt obeatat r anqui l pi c ni cspotbyt her i v er25k i l omet r esf r om t hepl ac eof pr oduc t i on?

•

I ft her ei snoel ec t r i c i t yt hent hepos si bi l i t yofha v i ngi c ec r eam i snowgr eat l y di mi ni s he da ndc hi l l e dc r e am c ak e san dd es s er t swi l l no tb eo nt h emen u.

•

Faci l i t i es •

El ec t r i c i t y

•

Wor ki ngspace

•

Abi l i t yoft hes t affi nt hek i t c hen

•

Abi l i t yoft hes t afff r ontofhous e

•

Qual i t yoft heequi pmentt hati sgi v ent owor kwi t h

•

Pr e pa r at i onoft h ep r o duc tc anb ec on du ct edel s e whe r e.

•

Al l t hes epos s i bi l i t i esneedt obec ons i der edwhenpl anni ngt hedes ser tdi s pl a y .

•

Thi si sofnoc onc er nt ot hepubl i c .Thi si st hec onc er noft hec at er i ngbus i nes s o wn er ,t h eh eadc hefa ndp as t r yc hefa ndr equi r eme nt sf ort h ec us t o me me r .

i s

11 4

Bread & Pastry Production Wi t hpos si bi l i t i esbei ngc ons i der edt hen c ome st h eo pp or t uni t yt opr o du cewh at e v er t hecus t omerdes i r es .

•

De si r a bl eequi pme ntf ordi s pl a y •

Ser v i ngpl at t er s

•

Sa uc ej u gs

•

Pl at es

•

Cut l er y

•

Na pk i n s

•

Tongs

•

Li f t er s

•

Ref r i ger at edcool i ng

•

Ho tdi s pl a ybai nmar i e.

Whati sneededf orpr oduct i on,st or ageandser vi cer equi r eme ment s? •

Af t e rt h ep r o duc th asbeenpr o duc edan ds t or e d,t heeq ui p me me ntne ed edt od i s pl a y ands er v edes s er t sneedt obet ak eni nt oc ons i der at i on,aswel l aswher ei ti sgoi ng t obese r v e d.

Choi ceofLocat i on •

Mos tes t abl i s hment swi l l beoper at i ngoutofho t el andr es t aur antk i t c henst hatha ve al l t heequi pmentt hati sr equi r ed.

•

Pr udentmanagementpr ac t i c esr equi r eac ompl e t el i s tofal l equi pmentt hatma ybe r equi r edt obet ak en' offs i t e' f orwhenc us t omerdes i r esaf unc t i on' byt her i v er ' or' i n t hepar k ' .

Compl exi t yofdesser t •

So me mede s s er t sa r emo mo r ec omp l e xt h anot h er st os er v e .

•

Ho ts ouffléneedss pec i al c ons i der at i onandt eamwor ks oi ti sno tdes i r abl et opl ac e onme menuf ordes s er tdi s pl a y .

•

Col ds ouffléwoul dbeabet t erc hoi c ef orades s er tdi s pl ay . I twi l l s t andatr oom t emper at ur ef ors hor tper i odsi fr equi r ed.

• •


• &.)

115

variety of for and ca%es

Prepare a sponges and ca%es gateau#, tortes to desired product characteristics

Appr opr i at e

amount

•

Howmuc ht o i nmos t

pr oduc ehasal way sbeenani s s ue r es t aur ant s .

•

Ke ep i n gr e c o r d so fh o w mu c hwa sp r o du c edag ai n s th owma n ys e r v e dwe r es o l di s no w mu chea si e rwi t hc omp ut e r i s at i o n.

•

I nt hepas tr ec or dt hatwer ek ep twer eus ual l yons c r apsofpaperorno t esi n j our nal s .

•

Co mp mp ut e r sc a nn owk e epr e c or d sdo wnt ot h emi n ut e sde t a i l s .

•

Al ac ar t ei sj us tashar dt opl anf orasi sbuffet .

•

Buffe thasagr eat erc ont r ol o verpr oduc t i onpl anni ngbuti snoguar ant eet hatt he pr oduc twi l l ac t ual l ybec ons umed.

•

Ade s se r t b uff etf or10 0p eop l emi g htha v eac hoi c eo f8o r1 5d es s er t s .

•

Al l owi ngf ors mal ma l erpor t i ons i z est hek i t c henmi ghtpr oduc eenought oal l owf oreac h p er s o nt oha v e1s e r v ee ac h .

•

So me mec us t o me me r swo ul dha v emo mo r et h anon ed es s e r te ac hwh i l eot h er swi l l h av eno des s er t .

So?????How mucht opr oduce ?? •

8des s er t swi t h15por t i onsofeac hdes s er t sgi v esat ot al of120s er v esofdes s er t s p r o du c e d.

•

Av er agi ngl i k et hi si st heonl ywa yt oens ur eenoughpr oduc t i oni sav ai l abl e.

•

Oft h e8de ss er t spr o du ce dt her ec anbeba ck u pi nco ol r oo mi fnu mb mb erpr o du ce di s i ns uffic i ent .

11 6


So me med es s e r t swi l l b emo r ep op ul a rt h ano t h er ss omo r e oft hes edes s er t smi mi ghtbepr oduc edt oal l o wf or c u s t o me me rc h o i c e .

•

Pl anni ngpr oduc t i oni sdi ffic ul tandhar dt opr edi c t .

•

Av er agi ngi st heonl ywa yt ot r yandmee tt he r equi r ement so ft hecus t omer .

•

Wi t heac hdes s er twi l l bet her equi r ementt opr oduc ea s a uc ean dag ar n i s h .

•

I ti sbadpl anni ngt oha v et hes amec hoc ol at eg ar ni s hon al l des s er t s

•

Al l t h i sne edst ob ec o ns i de r edwh enp l a nn i ngt h eme nua ndp r o du ct i on

•

Service Period

•

I st hef unc t i oni nt hee v eni ngori nmi ddl eoft heda y ,Somedes s er t sar emor e popul ari fs er v eddur i ngda ywhi l eot herdes ser t ss er v edi nev eni ngmi ghtbeabe t t er c hoi c e.

•

l i ght erc ool erdes s er t s Dayser vi ce

•

wa r me rd es s e r t sc a nb emo r ea pp r o pr i a t e Ev e ni ngs er v i c e

• &.+

Produce a variety of sponges and ca%es for gateau#, tortes and ca%es according to standard recipes and enterprise standards

• Gar ni shes

• •

Choc ol at emo t i f s

•

Choc ol at ec ur l s

•

Gl ac ef r ui t s

•

Roas t ednuts l i v er s

•

T ui l l es

•

Gl as sbi s cui t s

•

Br andys nap

•

Fl or ent i ne

•

Al mondbr ead

•

Bi s c ot t i


117

Pr al i ne.

•

Man yagar ni s hc anbepr oduc edf ort heel abor at edec or at i ono fdes s er tc r eat i ons .

•

I ft h er ea r e1 00d es s er t st he n1 50g ar ni s hp i e ce sn ee dt ob ep r od uc ed . Rul eNo: 1

•

Why? •

Fi n ed el i c at ewo r ks ome t i mesbr e ak s

•

Wo r k e r sha nd l et o or o ug hl yc au s i n gb r e ak a ge s

•

Dr oppedwor k.

•

Fi nec hoc ol at efi l i gr eeandmot i f sneedt obes t or edi n dr yc ool c ondi t i ons .I tneedst obepr o t ec t edf r om damage.

•

Choc ol at ec ur l sneedt obec ont ai nedi ns hal l owc ont ai ner st hatc anbel i dded: •

T ui l l es ,gl as sbi s c ui t sandFl or ent i nesar ehi ghi ns ugarandi fl ef toutt he ywi l l s of t enast hes ugarat t r ac t smo moi s t ur ef r om t heai r

•

Al mondbr ead,bi s cot t i wi l l s of t eni fex pos edt ot heai r f ore xt ended per i od

•

Roas t ednuts l i v er sk eepf r es ht as t el ongeri fk epti n s eal edcont ai ner .Thes es houl dber oas t edev er yt wo da y st ok eepf r es hnes s .Roas ti nsmal l bat c hes .

• Hotsauces

• •

But t er s cot c h

•

An gl a i s es auc e

•

St ar c ht hi c k enedcus t ar ds

•

Ch oc o l a t e .

•

Heatonl ywhati sr equi r edf ort hes er v i c eper i od.

•

Angl ai s eands t ar c ht hi c k eneds auc esc anno tber eheat edaf t ers er v i c eper i od.

11 8

Bread & Pastry Production Col dsauces

•

•

•

Angl ai s e

•

Bu r n tOr a ng e

•

Ch oc o l a t es a uc e

•

Ber r ycoul i s


119


•

•


•

Youmus ts ubmi tdoc ument a t i on,s ui t abl ee vi denc eoro t herr el ev a ntpr oofof c ompl et i onoft hepr oj ec tbyt heagr eeddat ewi t hy ourT r ai ner .

•

St u de ntne edst opl a nad es s er tb uff etf or10 0p eop l e .

•

Ar epor tneedst obes ubmi t t edt oy ourT r ai nerandt hi sr epor tneedst oi nc l udet he f ol l owi ngi nf or mat i on.Thi sr e por twi l l r el at et ot hi sent i r euni tandwi l l c ompl i mentany pr ac t i c al as s es s me ment .

•

Thedes s er tbuffe twi l l ha veavar i et yofdes s er t sav ai l abl ef r om whi c ht ochoos e.

•

So mewi me l l b eh otd es s er t s ,s omet h atne edt obes er v e dc hi l l e da ndso mes me er v e da t r o om t e mp mp er a t u r e .

•

Thebuffetwi l l bes er v edi nf ul l yequi ppedbui l di ngwi t hi ns i deandout s i dedi ni ng.

•

Ther epor twi l l c ov er8di ff er entdes s er t s .Thes t udentneedst os uppl yt hef ol l owi ng: •

Rec i p ef o re ac hde ss er t

•

Yi el dex pec t edf r om eac hr ec i pe

•

Por t i ons i z e

•

Cos tofpor t i ons i z e.

I nc l udegar ni s hc os tf oreac hdes ser t .

Pl a nde ss er tdi s pl a y 1. 3 Pl a nde ss er tdi s pl a y : •

Whatdes ser t swi l l ber equi r ed

•

So meho me t ,s o me mec ol d ,s o me mes er v e datr o om t e mp mp er a t u r e .

1. 2. Pl anappr opr i at ea mount s: •

Ho wma n yo fe ac hwi l l b ep r o du c ed

•

Dec i dewh i c hwi l l b emo r ep op ul ara ndal l o wf ormo r eoft h es et ob ep r od uc ed

•

Al l owf ors ma mal l erpor t i ons i z e

•

Al l owf orpos s i bi l i t yofmor et hanonepor t i onperper s on.

1. 3. Pl ansaucesandgar ni shf oreac h.

12 0


De c i d es a uc et obes er v e dwi t hea c hd es s e r t

•

De c i d eo ng ar n i s ht obeus e d.

•


• Summary • Pl andesser tdi spl a yconsi der i ngl ocat i onandf aci l i t i es •

>ecide on menu "%en all #ossibility %a$e been considered ta!ing in t%e "is%es o t%e customer

•

llo" or emergencies li!e no electricity

•

ill unction be inside or outside* nside enter#rise com#le or a"ay at an alternati$e $enue

•

onsider $ariety and com#leity o ser$ice*

Pl a nf ors er v i c epe r i ods ,a mounta mo ndv ar i e t yr e qui r e d •

s t%e unction to be %eld during day or e$ening

•

%at is t%e number o customers and %o" "ill t%at im#act on ser$ice re,uirements

Pl anappr opr i at esaucesandgar ni shes •

.auces need to com#liment t%e dis% being ser$ed

•

arnis%es need to be $aried) interesting and edible*

• •

121

12 2

Brea Bread d & Pastr astry y Pr Produc oducti tio on


•

• ).&

Select re0uired commodities according to recipe and production re0uirements

• •

Introduction

•

Por t i ons i z esi st obec ons i der edwheno v er al l r et ur nt ot heent er pr i s e: •

Whati st heval ueoft hei ngr edi ent sus ed?

•

Ho wl o ngdo esi tt a k et op r o du cet h ep r o du ct ? St affc os t s .

•

Whati st obet hepor t i ons i z es er v edt ot he c u s t o me me r ?

•

Whatar et heex pec t at i onsoft hec us t omerr el at i v et ot hec os toft hepor t i on s i z e?

Exampl e: Thi si st hes t or yoft wor es t aur ant s .Res t aur antAandRes t aur antB

• •

Th e ybo t hma ma k et h es a me mes i z eAp pl epi e

•

Th eyc ha r g et h es amep r i c ep ers er v eofap pl ep i e

•

Res t aur antAc ut st hepi ei nt o10por t i ons

•

Res t aur antBc ut st hepi ei nt o12por t i ons

•

Whi c hr es t a ur a nti sgo i ngt oma k et h emo s tp r o fit f r om t hei rAppl epi e? Wh ya r et h ec u s t o me me r sf r o m Re s t a ur a ntBh ap p yt opa y mor ef ort hei rs l i c eoft hepi et hanRes t aur antAc us t omer s ?

•

•

Doesi tt as t ebet t er ?

Bread & Pastry Production • •

12 3

Dot heypr ef ert hes mal ma l erpor t i ons i z e? Al l t hi ngsbei ngequal t henpor t i ons i z eandpr i c eswoul d al waysbet hesame me.

BuffetSer vi ce •

Buffe ts er v i c eal l owsf ors mal ma l ers i z est obes er v edgi v i ng gr eat erar r ayofc hoi c ef ort hec us t omer .

•

Thes es mal ma l ers er v esc anac t ual l yi nc r eas et ur no v erandbemo mor epr ofi t abl e

•

Wh er e2p or t i o nsn or ma ls i z ebe c o me me s4s e r v e so nb uff e t .

•

Buffe ts i z epr i c eperuni ti s70% oft henor mal s i z epr i c et henpr ofi ti s i nc r eas ed.

• ).)

Prepare a variety of *llings, coatingicing and decorations for gateau#, tortes and ca%es

•

Presenting Desserts for service

•

Des ser tpr es ent at i oni sal l aboutmak i ngt hedes ser tl ookasat t r ac t i v eas pos s i bl et ot hec us t omer .

•

I tdoesnoti nv ol v et hec r eat i onof‘ monument s ’ on eac hpl at e,butr at heranat t emp tt oc r eat eandpr es ent f oodt ot hebes tofi t spot ent i al .

•

I nanev er c hangi ngwor l d,f oodt as t eshav eal s o c han ged .Pr e t en t i o us p r es ent a t i onh asbe en o v er t ak e nb yas i mpl erandc l eaners t y l e.

•

Des ser tpr es ent at i on,whi l eani mpor t antpar tofanes t abl i s hment ,i sonl y par toft hedi ni ngex per i enc e.

•

Ot herf ac t or swi l l al s oi nfl uenc eac us t omer ’ sper c ept i on,i nc l udi ngdec or , c omf or t ,f r i endl i nes sandt heeffic i enc yofs t aff.

12 4

Brea Bread d & Pastr astry y Pr Produc oducti tio on Bas i cpr es ent a t i onpr i nc i pl e s •

Col our

•

Ac he fwh ou se sc ol o uri mag i n at i v e l yc anp r o du ce v er yeff ec t i v er es ul t s .Howev er ,t hi s mus tnev er beatt hee xpens eoffl av our ,t e xt ur eorbal anc e.

•

Fo re x a mp mp l e ,api e c eofb ak e dc h ee s e c ak ema ma y l o okmo mo r eeff ec t i v ewh enpl a t edne x tt opo ac he d qui nc ei ns t eadofas t r awber r y .Unl es st hi si s del i ber at et her ewoul dbev er yl i t t l ec ont r as ti n c ol ourort ex t ur e.

•

Pl at esel ect i on

•

Pl a t esc omei nma nys ha pe s ,s i z es ,p at t er n san dc ol ou r s .

•

Thei rpr i mar yr ol ei st os er v easar ec ept ac l ef orf ood, wh i c hn ee dst ob et r a ns po r t e df r o mt h ep l a ceo f pr epar at i on( k i t c hen)t ot hec us t omer( di ni ngar ea) .

•

I nt hi scont ex t ,i tc oul dbear guedt hatanycont ai ner c oul db eu sedwhens er v i ngf ood,bu tt hi si sno ts o.

•

es ent at i on. Ther eason:Pr

•

Pos i t i oni ngoff ood

•

Foodi spl ac edont hepl at ei ns pec i fi cp os i t i ons .Whi c h wa yi st of ac et h ec u s t o me me r ?

•

Fr eshnessi nf oods

•

Thi si snear l yal way sappr ec i at edbyc us t omer s ,par t i c ul ar l yi ft hei ngr edi ent s ha v ebeens ens i t i v el yhandl ed.

•

Gar ni shes

•

Foo dg ar n i s he sa r ed ec or at i o nsad dedt o ani t em f orc ol ourc ont r as tandt opr ov i de v i s ual appeal andfla vour .

•

Ga r n i s h esc a nb ec o ok e do rr a w.No to nl y s houl dgar ni s hesbeedi bl e,but appr opr i at et oapar t i c ul ardi s h.

•

Fo re x a mp mp l e ,a dd i n gac an di e dl e mo mo no r or a ng ez e s twi t hc hoc ol a t emo mou ss e i ns t eadofs t r awber r yi sappr opr i at east hei rfl av our sar ec ompat i bl ewi t ht hat oft h emou ss ea nda r eapo i n tofdi ff er en ce .

•

T r a di t i onalgar ni shes


12 5

•

So me med i s h esha v eb ec o mef me a mo mo usf o rt h ei rg ar n i s h es ,a nda l t h ou ghc r e at e d manyy ear sago,t heyar es t i l l i nus et oday .

•

Ex amp mpl e: •

Pea chMel b a:p oa ch edp eac hd es s er twi t hv a ni l l a i c ec r eam a ndr a s pb er r ys a uc e .

•

I nnov at i on

•

I nno v at i oni nco mmer mm c i al c ook er yi n v ol v est hede v el opmentofne wi deasor t hef ur t herr efi nementofe xi s t i ngonest os ui tc hangi ngt as t esandt r ends .

•

Thi shasbeenat t r i but edt oanumberoff ac t or s whi c hi nc l ude: •

Mul t i c ul t ur al i s m

•

Newpr oduc tav ai l abi l i t y

•

I n c r e as e dc u s t o me me ra wa r e ne s san d e xpec t at i ons ;

•

Th es t a t eo ft h eec o no my( my h o w mu c hpe op l e h av et os p en d) ;

•

T as t esandt r endsi nc ui s i ne.

•

Asm ma as st our i s mt ak eseffec tar oundt hewor l dev ol ut i oni nc ui s i nesof al l c ount r i eswi l l happen.

•

Por t i oncont r ol

•

Por t i onc ont r ol meansens ur i ngt hat t her i ghtquant i t yoff oodi spr epar ed a nds e r v e de v e r yt i meac u s t o me me r o r d er same me nui t e m. m.

•

Di s h esc anbes er v e di ndi ff er en t pr ofi l e •

Si ngl edes ser t :l ar gerp or t i on

•

Buffetdes ser t :s mal ma l erpor t i on.

•

Ent er pr i s esc anpr es entgr eat erv ar i et ywhi l emai nt ai ni ngc os tc ont r ol and qual i t y .

•

I not herwor ds ,c us t omer swi l l c ons i s t ent l ys at i s fiedev er yt i met heyv i s i t .

12 6


•

• ).+

Prepare mar4ipan for gla4ing

•

Introduction

•

Thet emper at ur eatwhi c hdes s er t sar es er v edal l aff ec tt heeat i ngs ens at i on andov er al l c us t omers at i s f ac t i on.

•

Mo s tp eo pl edono te atHOTd es s e r t s .

•

i ti snotboi l i ng. Definehot :

•

Mos tpeopl ewi l l eatf oodatt emper at ur eof ap pr o x i ma t e l y4 5° C.

•

Thi si swel l wi t hi nt he' Dangerz one' .

•

Thi si snotnor mal l yapr obl em.I ti st heamount oft i met hatt hef oodhasbeeni nt hi s t e mp mp er a t u r ez o ne .

•

Ho tf oo dmu s tb eh el da tani nt e r n al t e mp mp er a t u r ea bo v e6 0° Ct ob ec o ns i d er e ds a f e .

•

Foodhel datt hi st emper at ur ewi l l det er i or at ei nqual i t yv er yqui c kl y .

•

FoodQual i t yver susFoodSaf et y

•

Foodt hati shel datt emper at ur esabo ve60° Cwi l l deh ydr at equi c k l yt hus mak i ngt hef ooddr yandl es spal at abl e.

•

Whens er v i ngbuffeti twi l l bet hatf oodi swi t hdr awnf r om di s pl a yduet ot he f ac tt hati snotl ook i ngv er ygood.Thi si swel l wi t hi nt het wo( 2)Four( 4)hour r ul e.

•

T wo-f ourhourr ul e

•

T obeob se r v e dwh enpr e par i n gan ds er v i n gf o odg ene r a l l y .

•

“ Anyr eady t oeat ,pot ent i al l yhaz ar dousf ood,i fi thasbeenatt emper at ur es bet ween5°Can d60 °C: •

Forat o t al ofl es st han2hour s ,mus tber ef r i ger at edorus edi mmedi at el y

•

Forat o t a lofmo r et ha n2ho ur sbu tl es st h an4h ou r smu mu s tb eu se d i mmedi at el y

•

Forat o t al of4hour sorl onger ,mus tbet hr ownout . ”


12 7

Pot e nt i a l l yha z a r d ousf oodsf oundi n d e s se r t s

•

•

Hi ghpr o t ei nf oodsmi mi l k ,c r eam,eggs

•

Ho wma nyoft h es ei n gr e di e nt sar e goi ngt obek ep t' i nt heda nge r ? zone'

•

Sauc es :Angl ai s e;an ys t ar c h t hi c k enedcus t ar d.

•

Col dDesser t s

•

Cr ea m ba se dde ss er t st ha ta r ehe l di ns us pen s i onwi t hg el a t i n en ee dt ob e c hi l l edbel ow4° Ct obes t abl e.

•

Ast hes edes ser t sr i s ei nt emper at ur eabo vet hi st emper at ur et hev i s ual as pec toft hedes s er tdi mi ni s hes .Thedes s er twi l l s pr eadbec aus et hecr eam war msandt hegel at i nl oos ess t abi l i t ycaus i ngt hedes s er tt os pr ead.

•

Ul t i mat el yt hedes ser twi l l c ol l aps eands pr eadov ert hepl at e.Al l bef or et he ' f ourhour ' t i mehasel aps ed.

•

Thef ourhourper i odi sdefi nedbec aus ei ti st he' l ag' per i odt hatbac t er i awi l l got hr oughbef or et he ys t ar tt omul t i pl yaf t erbei nge xpos edt oanew e nv i r o nme nt .

•

Fr ozenDesser t s

•

Fr oz eni sdefi nedas' har d' .

•

T ec hni c al l ynodes ser t sar es ol dhar d.

•

I c ec r e am h asc o me mef r o mt h ef r e ez e rwh er e i ti shel dunt i l r equi r edf ors er v i c e.Bec aus e t her ei sai ri nc or por at edi nt ot hemi x t ur e wheni ti sc hur nedI c ec r eam wi l l c ont ai naper c ent age( %)ofai r .

•

Par f ai t sar eaer at edandwi l l qui c k l ycomet or oom t emper at ur e.

•

Aer at eddes ser t swi l l s of t enqui c kl ybec aus eoft heai rt hati si nt hemi x t ur e.

•

Thes edes s er t swi l l bes t or edf orl ongper i odsatat emper at ur eof18° Cbu t whenr equi r edf ors er v i c et he ywi l l bemo vedt oaf r eez ert hathol dst hem ata t empe r a t u r eofap pr o x i ma t e l ymi mi nu s5° -mi n us1 0° C.

•

Thi sal l owspr oduc tt os of t enenoughf ort hec us t omert oenj oyt he' c ol d' s ens at i onoft he' f r oz en' des ser t .

•

Fr oz endes s er t sr eadyf orc ons umpt i onwi l l needt obehel di naf r eez erof appr o xi mat el ymi mi nus5° mi nus10° Cf ors hor tper i odsoft i me.1or2da y s.

12 8

Brea Bread d & Pastr astry y Pr Produc oducti tio on •

Room Temp mper at ur eDesse r t

•

Des s er t ss er v edatr oom t emper at ur ewi l l bet he eas i es tt omai nt ai nt emper at ur es ui t abi l i t y .

•

The s ed es s er t snee dt obepr o t ec t edf r o mo ut s i de c ont ami nat i onandar es t abl eatr oom t emper at ur e f ort hedayper i od.

•

Thi si sduet ot henat ur eoft hei ngr edi ent s:

•

•

Lo w pr ot ei n

•

Hi ghsugar

•

L o w mo i s t u r e .


12 9

•

Sauces

•

Sauc esf ordes s er t scanbei nc l udedi nal l t he abo v ecat egor i es .

•

Ho ts a uc e sn ee dt ob ek e pth ot ;e x c e s ss ho ul db e di s c ar dedatt heendofs er v i c e.

•

Col dsauc esneedt obek eptc hi l l ed.

•

Ex c e s ss au cec anbek e ptf o rt hene x ts er v i c e pe r i o dd ep end i n go ns t y l eofs au ce .

•

Dai r ybas ed( eggcr eam mi l k )ors t ar c ht hi c k ened s auc eswoul donl yha v eal i f eof2da y si fk ept c hi l l eds oc anbee x ces sc anber es er v edf ort hene xts er v i c eper i odi f t e mp mp er a t u r eh asbe enma i n t a i n edb el o w4 ° C.

•

Nevermi xol dandnewsauces.

•

Hi ghs ugars auc eswi l l ha v eal i f emuc hl ongert i meper i od.Cl eane x c es s s auc ef r o m out s i deofc ont ai ner s .

• •

13 0



•

•


•


•


•

Ar epor tneedst obes ubmi t t edt oy ourT r ai nerandt hi sr epor tneedst o i nc l udet hef ol l owi ngi nf or mat i on.Thi sr epor twi l l r el at et ot hi sent i r euni tand wi l l c ompl i mentan ypr ac t i c al as s es s me ment .

•

Thedes s er tbuffe twi l l ha veav ar i et yofdes s er t sav ai l abl ef r om whi c ht o choose.

•

So mewi me l l b eh otd es s er t s ,s omet h atne edt obes er v e dc hi l l e da nds ome s e r v e da tr o om t e mp mp er a t u r e .

•

Thebuffetwi l l bes er v edi nf ul l yequi ppedbui l di ngwi t hi ns i deandout s i de di ni ng.

•

Ther epor twi l l c ov er8di ff er entdes s er t s .Thes t udentneedst os uppl yt he f ol l owi ng: •


•


•

Por t i ons i z e

•

Cos tofpor t i ons i z e

I nc l udegar ni s hc os tf oreac hdes ser t .

Pr e se ntPl a t e dDe ss er t : 2. 1

2. 2.

Definet hepor t i onsi z eofeachdesser t : •

As t andar dr ec i pei si nv ol v edwi t hy i el ds hown.Abuffe ts er v eofs ame des ser twi l l bepr opor t i onal l ysmal l er

•

Showbot h.

Dr aw apl anf oreachoft hedesser t sandhow t heywi wi l lbepr esent ed: •

Ea chde ss er tp l at e dwi t hb ot hs au cean dg ar ni s h.

2. 3. Eachdesser tneedst obeal l ocat edt oat em mp per at ur econt r olpr ogr am m: :


13 1

•

:howar et he ygoi ngt obek epthotandhel df ors er v i c eper i od HotDesser t s

•

Howqual i t yi sgoi ngt obeaddr es seddur i ngt hats er v i c eper i od

•

:howt hes ewi l l behel ddur i ngs er v i c eper i od Col dDesser t s

•

Room T emper at ur edes s er t s :ho wi si nt egr i t ygoi ngt obec ont r ol l ed.

• •

13 2


• Summary •

Por t i onde ss er t s •

ll #ortions ser$ed during ser$ice #eriod need to be consistent in sie) (a$our and #resentation* #resentation*

Pl a t ea ndpr e se nta ndorde cor a t ede ss er t s •

/a$e a #lan o %o" dis%es are to be #resented

•

ll need to be #resented # resented t%e same

•

.auce and garnis% need to be consistent on eac% #late*

Cont r ols er v i c et e mpe mp r a t ur eofde ss er t s •

/ot desserts need to be be %ot and t%e time t%at tem#erature tem#erature is belo" 60N needs to be monitored

•

s ood alls belo" 60N it needs to be dis#osed o ater 1 %our

•

e%eated e%eated desserts cannot be c%illed and ser$ed a second time

•

ll oods t%at %a$e been #laced out on dis#lay or bu'et cannot be sa$ed and #resented or 2nd time

•

Froen desserts are %eld in reeer ust belo" reeing tem#erature* inus 5Nminus 10N*

• • • • • •

13 3



•

• • +.&

ssem(le re0uired commodities andor preparations

• •

Introduction

•

Us i ngt het empl at ebel ow,dr a w apl anoft hedes s er tl a y outont hepl at e:

•

• • •

lice of Apple ie

• • • •

;arnish

• • •

•

Rul es

•

Yest her ear er ul est opl at i ngf ood:

•

Pl ac ef oodonpl at easy ouwi s hc us t omert os eei t :

auce

•

T opoft hepl at ei st hef ar t hes ta wa yf r om t hec us t omer

•

Bot t om oft hepl at ei scl os es tt ot hec us t omer

13 4

Brea Bread d & Pas Pastr try y Product ductio ion n •

Pl ac et hef oodont hepl at et omax i mi s e v i s ual i mpac tt ot hec us t omer .

Show ont hepl a t et hef ol l owi ng

• •

mai npor t i onofdes s er t

•

sauce

•

gar ni s h Whendes i gni ngl a y outs hape,c ol our ,gar ni s handgl az eal l ha v ev i s ual i mpac tont he c u s t o me me r smi n d.

•

• +.)

ssem(le gateau#, tortes and ca%es according to recipe instruction instructions s

•

Introduction

•

Equi pmentr equi r edt os er v et hedes s er twi l l dependonho wi ti st obes er v ed: •

Al ac ar t e

•

Buffet

•

Count ers er v i c e.

•

Al ac ar t es er vi c e

•

Al ac ar t ewi l l onl yr equi r et hec us t omert obes uppl i edwi t ht het ool st oc ons umet he des s er t : •

Kn i v e s

•

Spoons

•

F o r k s

•

Pl at es . Ot h ere qu i p me me ntt h atmi g htb en ee de dt o pl ac edont het abl ef orc us t omer st ous e:

•

•

Sauceboat s

•

Co ndi me ntc on t ai ne r s .

•

Buffetservi ce

•

Buffets er v i c ewi l l r equi r eequi pmentf ort hec us t omert ol i f tt hepr oduc tont ot hei r pl at e: •

Tongs


Cak el i f t er s

•

Se r v i c es p oo ns .

•

Count e rs er v i c e

•

Count ers er v i c et heequi pmenti sr equi r edb y t hes er v i c es t affbehi ndt hebarwhoar e r es pons i bl e.

•

Ot h ere qu i p me me ntt h atma yb en ee de d: •

Sa uc epo t so rb oa t s

•

Sq uee zebo t t l es .

13 5

Thes t y l eofs er v i c ewi l l bedet er mi nedbyt he ent er pr i s e:

•

•

Anent er pr i s ec anhav eal l 3s t y l esofs er v i c e undert hei rc ont r ol :



Mai ndi ni ngr oom



Fu nc t i o nr o oms



Co ff ees h ops e r v i c e . La r ge re qui p me me ntr e qu i r e dmi gh tb e:

• •

Chi l l edr ef r i ger at i onuni t sf ordi s pl ayofc ol ddes ser t s

•

Bai nma mar i esorc hafi ngdi s hesf orho tdes s er t s

•

Mobi l et r ol l ey sr equi r edf ordi s pl aypur pos es .

•

Offs i t es er v i c e

•

Wi l l t hes er v i c ebehel d' i npr emi s es ' or' offs i t e' ?

•

Wh ens e r v i c ei st ob eh el da wa yf r o mt h ema i np l a c eo fb us i n es st h enma nyo t h er c ons i der at i onsneedt obel ook edat .

•

Guestf aci l i t i es •

Seat i ng

•

T oi l et s

•

Was hi ngf ac i l i t i es .

Ser vi cef aci l i t i es

• •

T abl esf orgues t s

•

Seat i ng

•

Ref r i ger at i onf orf ood

13 6

Brea Bread d & Pas Pastr try y Product ductio ion n

• •

•

•

•

El ec t r i c i t yav ai l abi l i t y

•

Wa t e rf o rhu ma ma nc on sump t i on,( po t a bl ewat e r )

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Gar bagec ol l ec t i onf ac i l i t i es

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Di s hwas hi ngf ac i l i t i es .


13 7

• +.+

Use appropriate e0uipment to assem(le ca%es for gateau#, tortes and ca%es

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Introduction

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Peaksandt r oughsofservi ce

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Thi sonl yappl i eswhenal ac ar t es er v i c et ak espl ac eormul t i pl ef unc t i onsar er equi r ed ats pec i al t i mesoft hey earl i k eNewYearc el ebr at i ons : •

Ho wma n ypo r t i o nsa r ene ed edea c hs er v i c e

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Ho w muc hpr oduc twi l l bel ef to v eri ft oomuc hi spr oduc ed.

Act i ont akent omi ni mi sel oss/ wast agewhendi spl ayi ngdesser t sf oraneventor se r v i c e:

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Pl ac ebuffeti t emsons mal ma l erpl at t er s

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Us emo r ed ec o r a t i o nst oma k eb uff ett a bl e l ookf ul l er

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Bu ff ett a bl e sa r emo mo r ec o mp mp ac t

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Us ed i ff er e nthei g ht sons a met me a bl e.

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Opt i mi s i ngdi s pl a yc ondi t i ons :

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Howt omak et hedi s pl a yl ookf ul l whens t oc ki sge t t i ngl o wt owar dst heendofs er v i c e per i od •

Nott ohav epl at t er s3/ 4f ul l

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Mi xi t emsonpl at t er s

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Us es mal ma l erpat t er s .

Pr ot e ct i ngi t e ms msf r om c ont a mi mi na t i on:

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Ke epf oodc ov e r e dunt i ll a stmi nut e s

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Usef ansbl owi wi ngoverf oodst okeepfli es away . Ma i nt a i ni ngey ea ppe ala ndf r e shne ss :

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Mi xcol our st oaddi nt er es t

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Dono tal l o w dr y ne sst oa pp ea ronsu r f a cewh er epo ss i b l e

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Di ff er enthei ghtpr oduc t sonsamepl at t er .

Mat chi ngt heamo mountofi t ems msdi spl ayedt onumberofcust ome mer sandusage r a t e :

13 8

Brea Bread d & Pas Pastr try y Product ductio ion n •

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Us el ar gerpl at t er st os t ar tbuffe tandasnumber ss l owus es mal ma l erpl at t er sdur i ng t o pu ps .


13 9


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I ti sar equi r ementoft hi sUni ty ouc ompl et eWor kPr oj ec t sasadv i s edbyy ourT r ai ner .

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Ar epor tneedst obes ubmi t t edt oy ourT r ai nerandt hi sr epor tneedst oi nc l udet he f ol l owi ngi nf or mat i on.Thi sr epor twi l l r el at et ot hi sent i r euni tandwi l l c ompl i mentany pr ac t i c al as s es s me ment .

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Thedes s er tbuffe twi l l ha veavar i et yofdes s er t sav ai l abl ef r om whi c ht ochoos e.

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So mewi me l l b eh otd es s er t s ,s omet h atne edt obes er v e dc hi l l e da ndso mes me er v e da t r o om t e mp mp er a t u r e .

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Thebuffetwi l l bes er v edi nf ul l yequi ppedbui l di ngwi t hi ns i deandout s i dedi ni ng.

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Ther epor twi l l c ov er8di ff er entdes s er t s .Thes t udentneedst os uppl yt hef ol l owi ng: •


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Por t i ons i z e

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Cos tofpor t i ons i z e.

I nc l udegar ni s hc os tf oreac hdes ser t . •

Pr e se ntde ss er tdi s pl a y : 3. 1

Dr a w pl anf orho w des s er t swi l l bedi s pl a y ed:

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Dr a w pl at es t enc i l andt hens ho w howdes s er t swi l l bepos i t i onedonpl at e

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Defi neho w man ypo r t i on swi l l beob t ai n edf r o mr e ci pe

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Sh apeofde ss er tt ob ed efi ne d,h ei g hta swel l a s.

3. 2. Makeal i stofal lequi pmentt hatmayber equi r edt odel i verservi ce. •

Li s tequi pmentr equi r edi nk i t c henandal s of r ontofhous e.

3. 3. Defineal lt emp mper at ur er equi r eme ment sf oral ldesser t sonmenu. •

Ho wl on gc ant h es esd es s er t sb eh el datt h es et e mp mp er at ur e ?

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Wh yc ant he yno tbehe l df o rl on ger ?

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Ea c hs a uc eus e dn ee dst oha v eat e mp mp er a t u r ec on t r o lp r o gr a ma t t a c he d.

14 0

Brea Bread d & Pas Pastr try y Product ductio ion n

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• Summary • Por t i onde cor a t ea nda r r a ngede ss er t s •

 dessert bu'et dis#lay needs to add interest=

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Si z e ss ho ul dbes ma mal l e r

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Whendi s pl a y edt heywi l l beons mal ma l pl at esonl ar gepl at t er s

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Mi xv ar i et i esonsamepl at t er

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a!e s#ace so customers can reac% in "it% %ands and select desserts "it%out contaminating ot%er desserts on dis#lay*

Pr epar edesser tser vi ceequi pment •

e,uired number o=

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Ser v i c epl at es

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F or k sa n ds p o on s

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Ser v i et t es

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T o n g s .

Cont r olv ol umef orqual i t ydur i nge ve nta ndors er v i c epe r i od •

.tart "it% smaller #latters or dis#lay to create interest "%ile main course is being c%osen

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Peo#le "ant to loo! to see "%at is coming

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s ser$ice #rogresses and $olume starts to mo$e on desserts use larger #latters and t%en bac! to smaller #latters ater #ea!

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+ry +ry to !ee# interest interest as it ends by remo$ing remo$ing any em#ty #latters and #lates

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• • • • •

ondense dis#lay*

14 1

14 2

Present de desserts

• 9ecommended reading •

Bl o om, Car ol e; 20 09 ;Bi t eSi z eDes ser t s :Cr eat i ngMi ni SweetT r eat s ,f r om Cu pc a k e st oCo bb l e r st oCu s t a r d san dCo ok i e s;Ho ug ht o nMi ffli nHa r c o u r t

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Br ak er ,Fl o;2000;Swee tMi ni at ur es :TheAr tofMak i ngBi t eSi z eDes s er t s; Ch r o ni c l eBo ok s

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Br o ok sCo ul s o nNg uy e n ;2 01 3;Th ePe t i tFo urCo ok b oo k;Ul y s s esPr es s

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Col l i s t er ,L&Bl ak el 1986;TheBaki ngBook;Co nr a nO Oc c t o pu s

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Co ne ,Mi n dy ;2 01 3;Gour metFr enchMa Macar ons; CedarFor t ,I nc

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Dod ge ,Abi g ai l J oh ns on;20 12 ;Mi ni T r e at s&Ha ndHel dSwe et s :1 00 Del i c i ou sDe ss er t st oPi c kUpa ndEat ; T a un t o nPr e s s

•

For s t er ,Fel i c i t y ;2 010;300Choc ol at eDes s er t sandT r eat s :Ri c hr ec i pesf or ho tandc ol ddes s er t s ,i c ec r eams ,t ar t s ,pi es ,c andi es ,bar s ,t r ufflesand dr i nk s;An ne s s

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Fr i ber g,Bo;2004( 4th edi t i on) ;ThePr of es s i onal Pas t r y c hef ;Va nNo s t r a nd Rei nhol d

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Goodma man,Cl i o&Sussman,Adeena;2013;Puddi n' :L us c i ousand Unf or g et t abl ePuddi ngs ,Par f ai t s ,Puddi ngCak e s,Pi es ,andPops;Spi egel & Gr au

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Hannema man,LJ;1993( 2nd edi t i on) ;Pat i s s er i e ;Bu t t e r wo r t hHe i n ema nn

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l Bi t es:DKAdul J oy c e,J enni f er ;2005;Smal t

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Ki nnai r d,Dr .Ti m;2013;Per f ec tPat i s s er i e:Mas t er i ngMac ar ons ,Madel ei nes andMo Mor e;Fi r efl yBook s

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Lebov i t z ,Da vi d;2010;ThePer f ec tSc oop:I c eCr eams ,Sor be t s ,Gr ani t as , andSweetAcc omp mpani ment s;TenSpeedPr ess

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Mi c h el Ro ux ;1 99 6;Des s er t s ,AL i f eL on gPas s i o n;Co nr anOc Oc t op usL i mi t ed

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Mi go ya,Fr anc i s c o&TheCul i nar yI ns t i t ut eofAmer i c a;2008;F r o z e n Des s er t s ; Wi l ey

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Mi go y a,Fr anc i s c oJ ; 2012;El e me me nt so fDe s s e r t ;Wi l ey

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Oj ak angas ,Beat r i c e;2009;Pet i t eSweet s :Bi t eSi z eDes ser t st oSat i s f y Ev e r ySwe e tT o o t h;Sel l er sPubl i s hi ng,I nc

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Shor t l and,Kember l ee;2013( Ki ndl eEdi t i on J ) ; us tDes s er t s;Ti r gear r Publ i s hi ng


14 3

ki n gAr t i s anCh oc ol a t e s;Qu Sho t t s ,Andr e w Gar r i s on;2007;Ma ar r yBo ok s

14 4


• $rainee evaluation sheet •

Present desserts

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Thef ol l o wi n gs t a t eme nt sar ea bou tt h ec omp et e nc yy ouha v ej u s tc ompl e t e d.

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D

D

D

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Mo s to ft h ec o mp mp e t e nc ys e e m me e d r el e v antt ome.

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Th ec o mp mp et e nc ywa satt h er i g ht l ev el f orme.

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Igo tenoughhel pf r om myt r ai ner .

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Theamountofac t i v i t i eswas s u ffic ffic i en t .

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T hec o mp mp e t e n c ya l l o we dme met o us emyowni ni t i at i v e.

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Myt r ai ni ngwaswel l or g ani z ed.

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Myt r a i n erh adt i met oan s we rmy q ues t i ons .

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Iu nd er s t o odh owIwa sg oi n gt o b ea s s e s s e d .

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Iwa sg i v e ne no ug ht i met o pr ac t i c e.

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Myt r a i n erf e ed ba ckwasus ef u l .

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Pl ea set i ckt he a ppr opr i a t ebox

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Th er ewa st o omu c hi nt h i s c omp et e nc yt oco v erwi t h out r us hi ng.

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14 5


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En ou ghe qu i p me me ntwa sa v a i l a bl e a ndi twor k edwel l .

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Theac t i v i t i eswer et oohar df or me.

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14 6


Thebes tt hi ngsaboutt hi suni twer e: •___________________________________________________________________________ •___________________________________________________________________________ •___________________________________________________________________________ •___________________________________________________________________________

Thewor s tt hi ngsaboutt hi suni twer e: •___________________________________________________________________________ •___________________________________________________________________________ •___________________________________________________________________________ •___________________________________________________________________________

Thet hi ngsy ous houl dc hangei nt hi suni tar e: •___________________________________________________________________________ •___________________________________________________________________________ •___________________________________________________________________________ •___________________________________________________________________________

14 7read  Pastry Production 7

• $rainee Self=ssessment Sel f=ssessment Chec%list Chec %list •

Asani ndi c at ort oy ourT r ai ner / As ses sorofy ourr eadi nes sf or as s es s me menti nt hi suni tpl eas ec ompl e t et hef ol l o wi ngandhandt oy our T r ai ner / As ses s or .

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Present desserts

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• 3e

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.earning )utcomes 45

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elect required commodities according to recipe and production requirements

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repare a variety of sponges and cakes for gateau", tortes and cakes to desired product characteristics

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roduce a variety of sponges and cakes for gateau", tortes and cakes according to standard recipes and enterprise standards

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elect required commodities according to recipe and production requirements

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repare a variety of fillings, coating6icing and decorations for gateau", tortes and cakes

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repare mar*ipan for gla*ing

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Assemble required commodities and6or preparations

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Assemble gateau", tortes and cakes according to recipe instructions

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Statement b' Trainee5 I believe I am ready to be assessed on the following as indicated above= >>>>>>>>>>>>>>>>>>>>> >>> • >>>>>>>>>>>>>>>>>> • • >>>>>> 6 >>>>>> 6 >>>>>>>> >>>>>> ( ,ote5

14 8

7read  Pastry Production •

)or all bo"es where a ,o8 is ticked, please provide please provide details of the e"tra steps or work you need to do to become ready for assessment.

• • • • • •

Prepare and present gateaux, tortes and cakes, display petit fours and present desserts

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