PREPARE AND PRODUCE YEAST GOODS D1.HPA.CL4.09 Trainer to introduce self and talk of personal bone fide to be able to teach this unit Give brief overview of your experience in patisserie and baking Industry

Prepare and produce yeast goods This Unit comprises three Elements Prepare and bake yeast goods Decorate and present or display yeast goods Store yeast goods. Trainer advises students this Unit comprises three Elements, as listed on the slide explaining: Each Element comprises a number of Performance Criteria which will be identified throughout the class and explained in detail Students can obtain more detail from their Trainee Manual The course presents advice and information but where their workplace requirements differ to what is presented, the workplace practices and standards must be observed.

Prepare and produce yeast goods Assessment for this Unit may include: Oral questions Written questions Work projects Workplace observation of practical skills Practical exercises Formal report from employer/supervisor Trainer advises students that assessment for this Unit may take several forms all of which are aimed at verifying they have achieved competency for the Unit as required. Trainer indicates to students the methods of assessment that will be applied to them for this Unit.

Prepare and produce yeast goods Element 1: Prepare and bake yeast goods Select required commodities according to recipe and production requirements Prepare a variety of yeast goods to desired product characteristics Produce a variety of yeast goods according to standard recipes and enterprise standards Use appropriate equipment to prepare and bake yeast goods Use correct techniques to produce yeast goods to enterprise standards Bake yeast goods to enterprise requirements and standards Select correct oven conditions for baking yeast goods. Trainer to discuss: Performance criteria relating to Element 1 The element is the skill To assess competency in the skill; the performance criteria is used to outline activities that can be used to assess competency. The trainer should relate how the performance criteria is related to the element To be able to Prepare and Produce yeast goods the students must be able to; Prepare and bake yeast goods The student should be able to do Select required commodities according to recipe and production requirements Prepare a variety of yeast goods to desired product characteristics Produce a variety of yeast goods according to standard recipes and enterprise standards Use appropriate equipment to prepare and bake yeast goods Use correct techniques to produce yeast goods to enterprise standards Bake yeast goods to enterprise requirements and standards Select correct oven conditions for baking yeast goods.

Prepare and produce yeast goods Element 1: Prepare and bake yeast goods Research: Technical books Recipe books Internet sites. Trainer to discuss: Students need to research anything that they do not know. Challenge the training that they are receiving. Research details of the recipe name; It is all just flour water yeast sugar and other ingredients.

Prepare and bake yeast goods Select required commodities Flours Sugars Eggs Milk Cream Gelatine Flavourings and essences Chocolate Fats, oils, butter, margarines. Trainer to discuss: Yeast goods are more complex than bread. More ingredients make it more expensive to produce. As soon as the expenses go up the accountants want ingredients taken out. Food additives make the eating sensation better and therefore cheaper. REAL FOOD cost money.

Prepare and bake yeast goods Flours Bakers - Croissants and Danish Pastry - Enriched dough Gugelhof Bienenstich Streussel kuchen Baba and savarin Trainer to discuss: Select required commodities: Flours: yeast goods require good quality flour Bakers flour is required for laminated dough Lower gluten content flour can be used for higher sugar, fat enriched dough Slight formula adjustment may be required.

Prepare and bake yeast goods Select required commodities: Sugars Caster Brown A1 crystal Glucose, powder and liquid Icing Fondant. Trainer to Discuss: Different types of sugar in the market place and there usage in yeast goods Product with more than 5% require extra yeast.

Prepare and bake yeast goods Select required commodities: Dairy products and substitutes Eggs Milk Cream Fats, oils, butter, margarines. Trainer to Discuss: Products in the marketplace Eggs Are available in many forms Fresh, frozen, powdered Milk comes in several forms, fresh, powdered Cream comes both fresh and imitation Fresh need refrigeration and is hard to control in hot humid climates Fats, oils, butter, margarines All are fats and come in many forms Pastry cook needs to choose what is best adapted to the needs of the product.

Prepare and bake yeast goods Select required commodities: Chocolate Cocoa powder Nuts Spices Flavourings and essences. Trainer to Discuss: Chocolate Cocoa powder Chocolate couverture and bakers chocolate can be used Cocoa powder is the powder flavour of the cocoa pod Nuts Ground varieties are used in bakery products, sliced and chopped may be roasted and used for decoration Spices and liquid flavourings and colourings are also used, varieties are endless Flavourings and essences

Prepare and bake yeast goods Prepare a variety of yeast goods: Desired Characteristics: Good colour Bold appearance Eat well Consistent size Have eye catching appeal - good appearance. Trainer to Discuss: All products need to be appealing to the potential customers Price and size always goes together Quality and price do not always go together Product must look appealing BOLD means it should come out to the consumer. Not be saggy on the bottom

Prepare and bake yeast goods Produce a variety of yeast goods: Enterprise Standards: Where will product be sold? Hotel Café Bakery. Trainer to Discuss: All products need to be appealing to the potential customers. So to will be the enterprise standard attract different customers. Enterprise standards can be pieces are larger for the same price More filling than other enterprises have for the same price

Prepare and produce yeast goods Element 2:Decorate and present/ yeast goods Prepare a variety of fillings and coating/icing and decorations for yeast goods Decorate yeast goods using fillings and coating/icing and decorations according to standard recipes and/or enterprise standards and/or customer requests Present/display yeast goods to enterprise standards using appropriate service equipment. Trainer to Discuss: Performance Criteria to Element 2 The element is the skill To assess competency in the skill; the performance criteria is used to outline activities that can be used to assess competency. The trainer should relate how the performance criteria is related to the element To be able to Prepare and Produce yeast goods the students must be able to; decorate and present yeast goods The student should be able to do Prepare a variety of fillings and coating/icing and decorations for yeast goods Decorate yeast goods using fillings and coating/icing and decorations according to standard recipes and/or enterprise standards and/or customer requests Present/display yeast goods to enterprise standards using appropriate service equipment.

Decorate display present yeast goods Prepare a variety of fillings glazes decorations: Fruit fillings Gel stabilised Cream cheese fillings Sweetened and flavoured Icings Fondant Water ices Dust - Icing sugars. Trainer to Discuss: Fruit fillings need to be gel stabilised to compensate for the sugar adding to fruit. Sugar dissolves adding more free water, more water effects baking of the dough Soft cheeses: Quark; Cottage cheese; Ricotta; all lend themselves to being suitable for addition to yeast goods. Can carry addition of sugar starch and flavourings to add to eating experience of end product. Icings act as glazes on nearly all yeast goods

Decorate display present yeast goods Prepare a variety of fillings glazes decorations: Nut pastes Ground Sweetened Savoury fillings Meats and spices Vegetables and spices. Trainer to Discuss: Ground nuts and sugar mixes work well as fillings. Fillings are added to doughs to make them more interesting to eat. Nuts on their own can be bland. Add sugar and spice, all is nice. Fillings can also be savoury. Asian countries all have doughs that are sweet in dough and have savoury filling. Everything in balance

Prepare and produce yeast goods Element 3: Store yeast goods Store at correct temperature and conditions of storage Maintain maximum eating quality, appearance and freshness. Trainer to Discuss: Performance Criteria relevant to Element 3 The element is the skill To assess competency in the skill; the performance criteria is used to outline activities that can be used to assess competency. The trainer should relate how the performance criteria is related to the element To be able to Prepare and Produce yeast goods the students must be able to; Store yeast goods The student should be able to do Store at correct temperature and conditions of storage Maintain maximum eating quality, appearance and freshness.

Store yeast Goods Store at correct temperature: Room temperature Best eating temperature Long term Frozen Baked Unbaked. Trainer to discuss: yeast goods are a daily item. Enriched doughs, high in fats, eggs and sugars, will eat better for 2-3 days, All yeast goods should be stored at room temperature in a protected environment. Protected form dust, pests and foreign objects. Yeast goods keep reasonable well frozen in either baked or unbaked for the short term, 3 months.

Store yeast Goods Maintain maximum eating qualities appearance and freshness: Bake daily Bake only what is required Protect from moving air. Trainer need to advise Bake daily Bake only what is required Protect from moving air- keep covered or wrap the product.

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