UNIT
29: CREATIVE PATISSERIE
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LO1
Understand the use of equipment and methods for creative patisserie work
Equipment: large
equipment eg conventional stoves/ovens, salamanders, bains-marie, griddles;
small equipment eg knives, chopping boards, mixers; specialist equipment eg
moulds, provers, thermometers/probes, specialist sugar/chocolate equipment
Preparation: methods eg creaming, folding, mixing, whisking, aeration,
moulding, incorporating fat/salt/sugars/yeast, boiling, separating, relaxing,
kneading, conditioning, cooling/chilling, stretching paste, sifting, rubbing
in, blending, manipulating, spreading Processing: methods eg reducing,
liquidising, blending, emulsifying, flavoring, colouring, laminating, cutting,
rolling, piping, glazing, developing, fermenting, extruding, tempering, melting
Cooking: methods eg steaming, shallow/deep frying, boiling, re-heating, baking,
poaching Finishing: methods eg grilling, coating, piping, portioning,
moulding/de-moulding, glazing, filling, dipping, flambé,
cooling/chilling/freezing, dusting, shaping, stippling, spreading, decorating
LO2 Be able to use food preparation, knowledge and skills to prepare patisserie items
LO2 Be able to use food preparation, knowledge and skills to prepare patisserie items
Pastes: sweet;
savoury; short; puff; filo; noodle; strudel; ravioli; hot water; pie; choux;
speciality pastes eg German, Linzer, sable, almond Fermented goods: rolls;
breads; sweet bread products eg cookies, doughnuts, savarins; enriched dough;
laminated dough Sponges and cakes: slab cake; fruit cake; small; individual;
sponge products eg roulade, Swiss roll; gateaux; afternoon tea goods Meringues:
cold; warm; hot Ice confections: ice cream; frozen yoghurt; crème fraiche;
sorbets; water ices; parfaits; bombes; coupes; sundaes Sugar work: boiling; use
of sugar at different degrees; production of flavouring; sauces and decorative
pieces for garnish; display work; pastillage and royal icing Marzipan and
fondant: as an ingredient; as a covering medium; as a decoration; display
pieces/items; petits fours Chocolate: flavoured coating; couverture; as an
ingredient; as a coating medium; display items; petits fours Mousses and
Bavarian creams: charlottes; individuals; use in other items eg tortes, slices
Sundry items: hot and cold sweets; puddings; soufflés; fresh and convenience
fruits; premixes; chemically aerated goods; fresh/synthetic cream; pastry
creams; almond fillings
UNIT
29: CREATIVE PATISSERIE
LO3
Be able to demonstrate professional, safe and hygienic kitchen practices
Professional: attitude; high standard of personal appearance
including proper uniform; good hygienic practices; attentiveness; body
language; attention to detail; treating colleagues with respect; effective
communications eg listening, speaking, relaying messages and orders accurately
and promptly; teamwork; codes of practice Safety and hygiene: key legislation
eg food safety; cross contamination; monitoring and control points; maintaining
quality, appearance and acceptability; use of resources; codes of practice
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LO4
Be able to apply evaluation, techniques and criteria to patisserie items
Techniques:
collecting information; sources of information eg customers, colleagues;
qualitative/quantitative feedback; dish analysis sheets; timing schedules;
working methods; making reasoned judgements based on available information;
recommendations for improvement Criteria: timing; quality; appearance; taste;
colour; texture; cost; reasons for change
UNIT
29: CREATIVE PATISSERIE
Learning outcomes and assessment criteria
Learning outcomes
On successful completion of this unit a learner will:
LO1 Understand the use of equipment and methods for creative patisserie
work
Assessment criteria for pass
Assessment criteria for pass
The learner can:
1.1 discuss the use of large, small and specialist equipment
in preparation, processing, cooking and finishing of patisserie items
1.2 discuss methods used to make a selection of patisserie
items
Get assignment help for this unit at assignmenthelpuk@yahoo.com
Get assignment help for this unit at assignmenthelpuk@yahoo.com
LO2
Be able to use food preparation, knowledge and skills to prepare patisserie
items
2.1 demonstrate preparation, processing, cooking and
finishing skills for a selection of patisserie
LO3
Be able to demonstrate professional, safe and hygienic kitchen practices
3.1 demonstrate a professional attitude at all times
3.1 demonstrate a professional attitude at all times
3.2 use relevant personal, social and technical skills when
preparing, processing, cooking and finishing pastry items
3.3 demonstrate safe and hygienic working practices at all
times
LO4
Be able to apply evaluation, techniques and criteria to patisserie items
4.1 evaluate clearly and coherently a selection of patisserie items
4.1 evaluate clearly and coherently a selection of patisserie items
4.2 report valid recommendations for improvement
UNIT 29: CREATIVE PATISSERIE
Guidance
Links
This unit is linked to the practical units within the qualification such as:
Unit 25: Menu Planning and Product Development Unit 27: Contemporary Gastronomy Unit 28: World Food. This unit also links to the following Management NVQ units:
Links
This unit is linked to the practical units within the qualification such as:
Unit 25: Menu Planning and Product Development Unit 27: Contemporary Gastronomy Unit 28: World Food. This unit also links to the following Management NVQ units:
A2: Manage your own resources and professional development
B8: Ensure compliance with legal, regulatory, ethical and
social requirements
E1: Manage a budget
E2: Manage finance
for your area of responsibility
E5: Ensure your own
action reduce risks to health and safety
E6: Ensure health and safety requirements are met in your
area of responsibility
E7: Ensure an
effective organisational approach to health and safety.
Essential requirements
The provision of commercial catering equipment is essential
for the delivery of this unit. The use of this equipment, together with the
substantial use of commodities, will be a heavy demand that centres must be
sure they can meet. Employer engagement and vocational contexts
Learners must be encouraged to work in, or gain experience from businesses that produce patisserie items to a high standard.
Learners must be encouraged to work in, or gain experience from businesses that produce patisserie items to a high standard.
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