Post on 24-Dec-2015
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PREPARE BAKERY PRODUCTS FOR PATISSERIE
D1.HPA.CL4.10
Slide 1
Prepare bakery products for patisserie
This Unit comprises three Elements
Slide 2
1 Prepare a variety of bakery products
2Decorate bakery products using coating icing and decorations according standard recipes and /or enterprise standards and/or customer needs
3 Store bakery products
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.
Slide 3
Prepare bakery products for patisserie
Element 1: Prepare a variety of bakery products
1. Select required commodities according to establishment type/style, recipe and production requirements
2. Prepare a variety of bakery products to desired product characteristics Produce a variety of bakery products according to standard recipes and enterprise standards
3. Use appropriate equipment to prepare and bake bakery products
4. Use correct techniques to produce bakery products to enterprise standards
5. Bake bakery products to enterprise requirements and standards
6. Select correct oven conditions for baking bakery products
7. Prepare a variety fillings, coatings/icing and decorations for bakery products
Slide 4
Prepare a variety of bakery products
Select required commodities:
Flours
Sugars
Eggs
Milk
Cream
Gelatine
Flavourings and essences
Chocolate
Fats, oils, butter, margarines.
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Prepare a variety of bakery products
Select required commodities:
Flours:
Bakers
Plain
Self raising
Pastry
Whole meal
Rye.
Slide 6
Prepare a variety of bakery products
Select required commodities:
Sugars:
Caster
Brown
A1 crystal
Glucose, powder and liquid
Icing
Fondant.
Slide 7
Prepare a variety of bakery products
Select required commodities:
Dairy products and substitutes:
Eggs
Milk
Cream
Fats, oils, butter, margarines.
Slide 8
Prepare a variety of bakery products
Select required commodities:
Chocolate
Cocoa powder
Nuts
Gelatine
Flavourings and essences.
Slide 9
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.
Slide 10
Prepare a variety of bakery products
Prepare a variety of bakery products:
Morning goods:
Baps and stotties
Crumpets
Muffins
Danish pastries
Croissants.
Slide 11
Prepare a variety of bakery products
Prepare a variety of bakery products:
Specialist products:
Gingerbreads
Basel Leckerli
Stollen
Panettone
Honey cakes.
Slide 12
Prepare a variety of bakery products
Equipment to be used:
Ovens
Mixers
Benches
Pastry dough sheeters
Proofers
Oven racks
Cooling racks.
Slide 13
Prepare a variety of bakery products
Equipment to be used:
Cutters
Rolling pin
Scales
Tins, rings
Moulders
Piping bags and nozzles.
Slide 14
Prepare a variety of bakery products
Techniques that are required:
Beating
Whisking
Folding
Rolling
Laminating
Creaming
Kneading
Incorporating fat.
Slide 15
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.
Slide 16
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
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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.
Slide 18
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.
Slide 19
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.
Slide 20
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.
Slide 21
Decorate and display/present
Decorate bakery products:
Icing sugar
Fondant
Apricot jam
Roasted nuts
Glazes and gels
Boiled sugar glaze.
Slide 22
Decorate and display/present
Present and display bakery products:
Bakery
Trays
Platters
Cellophane bags
Boxes
Doyleys
Labels.
Slide 23
Prepare bakery products for patisserie
Element 3: Store bakery products
1. Store at correct temperature and conditions of storage
2. Maintain maximum eating quality, appearance and freshness
Slide 24
Store bakery products
Store at correct temperature:
Ambient room temperature:
Daily use.
Long term:
Freeze.
Dry products:
Protect from staling:
Wrap or bag.
Slide 25
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.
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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.
Slide 27