This unit describes the performance outcomes, skills and knowledge required to produce a range of Basic Pastries and Cakes in a commercial kitchen or catering operation. The student should be able to demostrate competencies in the following: Produce a variety of pastries and pastry products according to enterprise standards, including short, puff and choux-based pastries and products.
Prepare basic pastes according to standard recipes or industry standards, using appropriate techniques, methods and equipment, Select and use suitable equipment safely and efficiently, Decorate pastry products and cakes to enhance appearance, using suitable fillings, icings, sauces and decorations in relation to standard recipes and enterprise standards, to apply portion control to minimise wastage. and to store cakes and pastry products to minimise spoilage and wastage. Pastries and Cakes may include foods from varying cultural origins and may be derived from classical or contemporary recipes.
Prepare basic pastes according to standard recipes or industry standards, using appropriate techniques, methods and equipment, Select and use suitable equipment safely and efficiently, Decorate pastry products and cakes to enhance appearance, using suitable fillings, icings, sauces and decorations in relation to standard recipes and enterprise standards, to apply portion control to minimise wastage. and to store cakes and pastry products to minimise spoilage and wastage. Pastries and Cakes may include foods from varying cultural origins and may be derived from classical or contemporary recipes.
- Teacher: Luse.Baleisuva Baleisuva