PREPARE BAKERY PRODUCTS FOR PATISSERIE D 1 HPA

PREPARE BAKERY PRODUCTS FOR PATISSERIE D 1. HPA. CL 4. 10 Slide 1

Prepare bakery products for patisserie This Unit comprises three Elements 1 2 3 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 Store bakery products Slide 2

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 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. Slide 5

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 � A 1 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: Bread: � Loaves and rolls � Morning goods. Types: � Panary aerated products � Chemical aerated products. Slide 10

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

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 Slide 17

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. Slide 26

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