PREPARE BAKERY PRODUCTS FOR PATISSERIE

1. D1.HPA.CL4.10 PREPARE BAKERY PRODUCTS FOR PATISSERIE

2. Prepare bakery products for patisserie This Unit comprises three Elements 1 Prepare a variety of bakery products Decorate bakery products using coating icing and decorations according standard recipes and /or enterprise standards and/or customer needs 2 3 Store bakery products

3. Prepare bakery products for patisserie Assessment for this Unit may include: • Oral questions • Written questions • Work projects • Workplace observation of practical skills • Practical exercises • Formal report from employer/supervisor.

4. Prepare bakery products for patisserie Element 1: Prepare a variety of bakery products • Select required commodities according to establishment type/style, recipe and production requirements • Prepare avariety of bakery products to desired product characteristics Produce a variety of bakery products according to standard recipes and enterprise standards • Use appropriate equipment to prepare and bake bakery products • Use correct techniques to produce bakery products to enterprise standards • Bake bakery products to enterprise requirements and standards • Select correct oven conditions for baking bakery products • Prepare a variety fillings, coatings/icing and decorations for bakery products

5. Prepare a variety of bakery products Select required commodities: • Flours • Sugars • Eggs • Milk • Cream • Gelatine • Flavourings and essences • Chocolate • Fats, oils, butter, margarines.

6. Prepare a variety of bakery products Select required commodities: • Flours: • Bakers • Plain • Self raising • Pastry • Whole meal • Rye.

7. Prepare a variety of bakery products Select required commodities: • Sugars: • Caster • Brown • A1 crystal • Glucose, powder and liquid • Icing • Fondant.

8. Prepare a variety of bakery products Select required commodities: • Dairy products and substitutes: • Eggs • Milk • Cream • Fats, oils, butter, margarines.

9. Prepare a variety of bakery products Select required commodities: • Chocolate • Cocoa powder • Nuts • Gelatine • Flavourings and essences.

10. Prepare a variety of bakery products Prepare a variety of bakery products: Bread: • Loaves and rolls • Morning goods. Types: • Panary aerated products • Chemical aerated products.

11. Prepare a variety of bakery products Prepare a variety of bakery products: Morning goods: • Baps and stotties • Crumpets • Muffins • Danish pastries • Croissants.

12. Prepare a variety of bakery products Prepare a variety of bakery products: Specialist products: • Gingerbreads • Basel Leckerli • Stollen • Panettone • Honey cakes.

13. Prepare a variety of bakery products Equipment to be used: • Ovens • Mixers • Benches • Pastry dough sheeters • Proofers • Oven racks • Cooling racks.

14. Prepare a variety of bakery products Equipment to be used: • Cutters • Rolling pin • Scales • Tins, rings • Moulders • Piping bags and nozzles.

15. Prepare a variety of bakery products Techniques that are required: • Beating • Whisking • Folding • Rolling • Laminating • Creaming • Kneading • Incorporating fat.

16. Prepare a variety of bakery products Characteristics required of products: • Crisp crust • Soft eating • Moist • Colour • Consistency and texture • Visual appeal • Mouth feel and eating qualities.

17. Prepare a variety of bakery products Bake to enterprise standards: • Hotel • Restaurant • Brasserie • Bistro • Café • Coffee shop • Patisserie, pastry shop • Commercial or industrial catering operation • Function venue

18. Prepare a variety of bakery products Enterprise requirements relate to: • Scale to correct weight: • All look the same • Colour and consistency: • Texture, moisture, mouth feel • Appearance and saleability: • Small and broken do not get sold.

19. Prepare a variety of bakery products Select correct oven conditions: • Correct temperature for product being baked • Position in oven • Cooking times • Moisture level in oven • Top and bottom heat • Static or fan forced ovens.

20. Prepare a variety of bakery products Prepare a variety of fillings: • Crème patisserie • Almond frangipane • Apple and fruit for Danish fillings • Cheese and curd filling, savoury and sweet.

21. Prepare bakery products for patisserie Element 2: Decorate and present/display bakery products: • Decorate bakery products using coating, icing, and decorations to according to standard recipes and/or enterprise standards and/or customer requests • Present/display bakery products to enterprise standards using appropriate service equipment.

22. Decorate and display/present Decorate bakery products: • Icing sugar • Fondant • Apricot jam • Roasted nuts • Glazes and gels • Boiled sugar glaze.

23. Decorate and display/present Present and display bakery products: • Bakery • Trays • Platters • Cellophane bags • Boxes • Doyleys • Labels.

24. Prepare bakery products for patisserie Element 3: Store bakery products • Store at correct temperature and conditions of storage • Maintain maximum eating quality, appearance and freshness

25. Store bakery products Store at correct temperature: Ambient room temperature: • Daily use. Long term: • Freeze. Dry products: • Protect from staling: • Wrap or bag.

26. Store bakery products Maintain eating qualities appearance and freshness: • Manufacture on daily or as needed basis: • Danish • Scones • Pancakes • All have a short shelf life • Keep standards, customers expect FRESHNESS.

27. Store bakery products Maintain eating qualities appearance and freshness: • Keep standards, customers expect FRESHNESS • If keeping long term, FREEZE. • Before proofing Danish and Croissants • Thawing baked product • Quality is diminished: • Refresh.