1. PREPARE BAKERY PRODUCTS FOR PATISSERIE
D1.HPA.CL4.10
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

2. Prepare bakery products for patisserie
This Unit comprises three Elements 1
Prepare a variety of bakery products 2
Decorate bakery products using coating icing and decorations according standard recipes and /or enterprise standards and/or customer needs 3
Store bakery products
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.

3. 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.
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.

4. Prepare bakery products for patisserie
Element 1: Prepare a variety of bakery products
Select required commodities according to establishment type/style, recipe and production requirements
Prepare a variety of bakery products to desired product characteristics Produce a variety of bakery products according to standard recipes and enterprise standards
Use appropriate equipment to prepare and bake bakery products
Use correct techniques to produce bakery products to enterprise standards
Bake bakery products to enterprise requirements and standards
Select correct oven conditions for baking bakery products
Prepare a variety fillings, coatings/icing and decorations for bakery products
Trainer to discuss:
Performance criteria relating to Element 1

5. Prepare a variety of bakery products
Select required commodities:
Flours
Sugars
Eggs
Milk
Cream
Gelatine
Flavourings and essences
Chocolate
Fats, oils, butter, margarines.
Trainer to Discuss

6. Prepare a variety of bakery products
Select required commodities:
Flours:
Bakers
Plain
Self raising
Pastry
Whole meal
Rye.
Trainer to Discuss
There are many different types of flour on the market
Each have a different role
Gluten content is different in each

7. Prepare a variety of bakery products
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

8. Prepare a variety of bakery products
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.

9. Prepare a variety of bakery products
Select required commodities:
Chocolate
Cocoa powder
Nuts
Gelatine
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
Gelatine, agar agar and just two gelling agents that can be used
Flavourings and essences
Spices and liquid flavourings and colourings are also used, varieties are endless

10. Prepare a variety of bakery products
Bread:
Loaves and rolls
Morning goods.
Types:
Panary aerated products
Chemical aerated products.
Trainer to Discuss:
Bakery products are not just bread
Bread product like loaves, rolls, sticks
Yeast raised (panary) flat breads(no aeration) crisp or soft
Morning goods,
Croissant and Danish pastries
Scones, savoury and sweet
Crumpets
Muffins, both English style and American style

11. Prepare a variety of bakery products
Morning goods:
Baps and stotties
Crumpets
Muffins
Danish pastries
Croissants.
Trainer to Discuss:
Bakery products are not just bread
Bread product like loaves, rolls, sticks
Yeast raised (panary) flat breads(no aeration) crisp or soft
Morning goods,
Croissant and Danish pastries
Scones, savoury and sweet
Crumpets
Muffins, both English style and American style

12. Prepare a variety of bakery products
Specialist products:
Gingerbreads
Basel Leckerli
Stollen
Panettone
Honey cakes.
Trainer to Discuss:
Products that are made at specific time of the year
Activity
Get the students to investigate special products from other countries and find what are the traditional significance of these products for that country
What is the time of year they are produced
Are these traditions still as significant?

13. Prepare a variety of bakery products
Equipment to be used:
Ovens
Mixers
Benches
Pastry dough sheeters
Proofers
Oven racks
Cooling racks.
Trainer to Discuss:
The equipment that might be found in the bakery

14. Prepare a variety of bakery products
Equipment to be used:
Cutters
Rolling pin
Scales
Tins, rings
Moulders
Piping bags and nozzles.
Trainer to Discuss:
The equipment that might be found in the bakery

15. Prepare a variety of bakery products
Techniques that are required:
Beating
Whisking
Folding
Rolling
Laminating
Creaming
Kneading
Incorporating fat.
Trainer to Discuss:
Explanation of the above

16. 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.
Trainer to Discuss:
What do the customers look for in a product

17. 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
Trainer to Discuss:
Many different places can be baking products
Different standards and requirements are expected from each

18. 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.
Trainer to Discuss:
Importance of consistency of product
No matter where you are working

19. 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.
Trainer to Discuss:
Different characteristics of each of the points above
Many different ovens exist in the market place
Each will be different
Practitioners will have to adapt to the different oven characteristics

20. 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.
Trainer to Discuss:
Different characteristics of each of the points above
Many different ovens exist in the market place
Each will be different
Practitioners will have to adapt to the different oven characteristics

21. 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.
Trainer to Discuss:
Different characteristics of each of the points above
Many different ovens exist in the market place
Each will be different
Practitioners will have to adapt to the different oven characteristics

22. Decorate and display/present
Decorate bakery products:
Icing sugar
Fondant
Apricot jam
Roasted nuts
Glazes and gels
Boiled sugar glaze.
Trainer to Discuss:
Decoration is the final part of the production of any product
Some need no further additions
Some are added before the baking begins
Icing Sugar
Sprinkled over product after it has come out of the oven
If sprinkled while product is still hot icing sugar has a tendency to bond to the product
Con: when people go to eat the product and breath in it can cause people to cough,
Customers have to lick fingers after eating
Fondant
Fondant is cooked sugar. It needs to be tempered so it will maintain the gloss or shine.
Used in Australia and Europe extensively. Limited use in Asia due to availability and humid conditions
Apricot jam
Boiling Apricot jam is applied to baked Danish and sweet yeast goods as a glaze. It must be applied to hot product so it will dry to there touch when cool
Adds flavour and slows moisture migration from fondant icing and pastry
Roasted Nuts
Sliced and roasted are commonly used to decorate Danish style pastries after baking
Can be expensive to use, use sparingly
Glazes and gels
These are available in the commercial market. Seaweed based gels are used to apply a shine to finished product
Used mainly on Danish pastries with crème patisserie and fruit fillings
Protects form dehydration, exposure to the air.
Boiled sugar glaze
Sugar boiled to 114°C then brushed on to hot Basel leckerli imparts a classic dull sugar glaze

23. Decorate and display/present
Present and display bakery products:
Bakery
Trays
Platters
Cellophane bags
Boxes
Doyleys
Labels.
Trainer to Discuss:
Trays
After taking from oven product is placed onto cooling wires, decorated and then placed on trays or platters
Doyleys
Some larger product might be placed on to a doyley and displayed individually. The role of the doyley is to have a barrier under product and protect from surface contamination
Boxes
Product might be placed into boxes and displayed for sale, lots of 6 or 12
Some boxes might have see through lids
Cellophane bags
Bags are clear, see through. Product is placed inside bags to protect from outside contamination and to slow the staling process. Staling is caused by air passing through product and removing moisture. Or moisture evaporates from surface
Labels
Packaged products will have label showing ingredients, name of manufacture and other legal requirements
They make good advertising

24. Prepare bakery products for patisserie
Element 3: Store bakery products
Store at correct temperature and conditions of storage
Maintain maximum eating quality, appearance and freshness
Trainer to Discuss:
Different characteristics of each of the points above

25. Store bakery products Store at correct temperature:
Ambient room temperature:
Daily use.
Long term:
Freeze.
Dry products:
Protect from staling:
Wrap or bag.
Trainer to Discuss:
Ambient room temperature
Daily use
Most bakery products can be classed at daily goods
Theses have a short shelf life, 1 day
Most bakery goods are best stored at normal room temperature
As they are stored in coolroom conditions the product will go soft and spongy
If long term storage is required then they are best frozen, then thawed as required.

26. 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.
Trainer to Discuss:
The best standard is to produce on a daily basis.
Some establishments place profit against standards and will keep product that has gone past their optimum quality point.
Keeping Danish pastries in coolroom in box and reheating product.
‘Customers will not know’ is the common attitude.
How will you keep standards?
Who sets the standards?
If keeping for long term, FREEZE.

27. 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.
Trainer to Discuss:
How will you keep standards?
Who sets the standards?
If keeping for long term, FREEZE.
After thawing baked product
Quality is diminished, feel soggy
Refresh by flashing through hot oven
Dry the surface
But then they will stale quicker, must be consumed immediately