Pastry Making
Aims of the course
Be able to produce basic pastry products
- Check ingredients meet quality and quantity requirements
- Choose and use the correct techniques, tools and equipment
- Prepare and cook ingredients to meet dish requirements
- Make sure the pastry has the correct flavour, colour, texture and finish
- Make sure the temperature is correct for holding and serving
- Safely store any cooked pastry not for immediate use
Understand how to produce basic pastry products
- Describe how to check the ingredients meet dish requirements
- Describe what to do if there are any problems with the ingredients
- State why it is important to follow the recipe when preparing pastry products correctly
- Describe how to correctly use tools and equipment required for preparing, cooking and finishing basic pastry dishes
- Describe how to carry out the relevant preparation, cooking and finishing methods
- State why it is important to use the correct tools, equipment and techniques
- State the correct temperatures for cooking pastry products
- Describe how to identify when pastry products have the correct flavour, colour, texture and finish
- State how to store pastry products after preparation and cooking
- State healthy eating options when making pastry products
Assessment
Ongoing assessment with evidence of achieving the aims of the course.
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