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.

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

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

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